Participants: Shelley Quinn (Host), Jeremy Dixon
Series Code: TDY
Program Code: TDY014065A
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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, and welcome to 3ABN Today. 01:09 We are so glad that you are joining us 01:11 as you do each and everyday. 01:13 And just from the bottom of our hearts 01:15 we want to thank you for your prayers 01:17 and your love, and your financial support. 01:19 This is the Mending Broken People Network, 01:22 and it exists because God uses you to help support His work. 01:28 I am really excited today. 01:30 We have such a special guest 01:32 and it's someone that I've just kind of adopted 01:36 as another spiritual son in the Lord, 01:39 he and his wife are precious people 01:41 and just want to adopt both of them. 01:45 But without any further ado, 01:49 let me just introduce our special guest 01:51 and that is Jeremy Dixon with Revive cafe's from New Zealand. 01:56 You are a kiwi. 01:57 That's right. 01:59 Kiwi. 02:00 And, Jeremy, you are a chef. 02:03 That's right. Yes. You're a Christian. 02:05 And I would say you're an evangelist. 02:07 Since the health message is the right arm of the gospel. 02:12 You really have a mission, don't you? 02:15 Yes, I do. 02:16 Yeah, so what we're going to do is-- 02:20 we're going to be introducing several things to you today 02:23 and Jeremy is an amazing person, 02:26 an amazing Christian young man. 02:29 He has the number one cookbook in New Zealand. 02:34 And this is not just for vegan-vegetarian cookbooks, 02:37 this is-- he is at the top of the list of all the cookbooks. 02:42 So he is very good cook. 02:46 I get fat if I lived around his place 02:48 where he's got cafe's and wonderful things, 02:51 but he's also a very strong Christian 02:54 and he is on a mission from the Lord 02:56 and we want you to stay tuned today 02:58 because you gonna hear fascinating story 03:00 and he may even give some advise 03:02 to those who are thinking about starting their own business. 03:05 But before we get into the interview, 03:07 what we want to do right now is have some music 03:10 and we love music around here. 03:12 We know you do as well. 03:14 And right now we've got a special treat today 03:16 because Danny Shelton, our founder 03:19 is going to sing for us "Give him glory." 03:34 Give Him glory 03:40 Give Him glory 03:45 Lifting holy hands towards heaven 03:51 Worship Christ the Lord 03:56 He is worthy 04:03 He alone is worthy 04:08 The Lamb slain from the foundation 04:12 His worthy of our praise 04:19 Give Him glory 04:26 Give Him glory 04:31 Lifting holy hands towards heaven 04:36 Worship Christ the Lord 04:42 Praise Him, Praise Him 04:48 Praise the name of the Lord 04:54 Let all heaven and earth proclaim it 04:58 That Jesus Christ is Lord 05:05 Praise Him, praise Him 05:08 Jesus our blessed Redeemer 05:11 Praise Him, praise Him 05:13 Every in joyful song 05:21 Give Him glory 05:27 Give our God all the glory 05:32 Lifting holy hands towards heaven 05:38 Worship Christ the Lord 05:44 Worship Christ the Lord 05:51 Worship Christ the Lord 06:08 Thank you, Danny. 06:09 You know, Danny is one of my favorite singers 06:11 because he really preaches a sermon in his songs. 06:16 I just love the way he sings because he's telling a story 06:19 and he does it for the glory of God. 06:22 Once again welcome, and if you are just joining us, 06:24 our special guest today is Jeremy Dixon from New Zealand. 06:28 And I'm gonna share a scripture 06:30 that is very applicable to Jeremy's life. 06:33 And that is Proverbs 16:3, 06:37 the New King James version says this, 06:40 "Commit your works to the Lord 06:42 and your thoughts will be established." 06:44 The NIV says it this way, 06:47 "Commit to the Lord whatever you do 06:50 and your plans will succeed." 06:53 And Jeremy is someone 06:55 who is definitely committed to the Lord 06:58 and who has committed his plan to the Lord. 07:00 And God has given him incredible success. 07:03 Jeremy, once again 07:04 we're so glad that you are here. 07:05 Great to be here. 07:07 This is actually your third trip to 3ABN. 07:10 You've been coming over and doing programming. 07:12 We're gonna announce that in just a moment. 07:15 And you know, what I admire about you, 07:17 our programmers are not paid to come here. 07:22 What they do is, they have to pay their own expenses 07:24 and he's is traveling all the way from New Zealand 07:26 and it's costs you $10,000 a trip, hasn't it? 07:30 So that shows your dedication 07:32 to the project that we have you on. 07:35 I'm very committed to 3ABN as well. 07:37 Praise the Lord. 07:39 Tell us a little bit about growing up? 07:43 Did you inherit "the Adventist faith" 07:46 or did you grow up in an Adventist home 07:48 or how did you become an Adventist? 07:50 I didn't have any kind of religious upbringing at all 07:53 or any kind of Christian upbringing. 07:55 I have wonderful, wonderful parents 07:57 and a great upbringing. 07:58 And it wasn't until I was at high school 08:00 at a normal state high school. 08:02 I met a friend who is an Adventist. 08:04 And we became very good friends 08:06 and I went along to some news activities. 08:08 And develop some new friendships as well. 08:10 About that time I was thinking a lot about life 08:12 and death and that type of thing. 08:14 And death really scared me. 08:15 I was kind of, you know, death is, 08:17 you get to the end of your life 08:18 and it's just black and that's it. 08:20 I thought what was the point of life 08:22 if you just die at the end of it. 08:24 And at that same point in time, 08:25 you know, became acquainted 08:26 with the Adventist Christian message, 08:28 and just you know, 08:30 what just follows after the death, 08:31 you know, we can live forever. 08:33 And that's what really grasped me 08:35 along with the prophecies of the-- 08:37 they gave the evidence that the Bible is true. 08:40 And that was pretty much my stepping stone 08:42 to becoming a Christian. 08:43 Amen, glory. 08:45 Now, you and your precious wife Faraday, 08:47 how long you've been married? 08:48 12 years now? That's right. 08:49 And like I said, at the beginning 08:51 I'd love to adopt both of these. 08:53 You're just a precious couple and you-- 08:57 did you meet her through church 08:59 or when you were working at the sanitarium? 09:02 Oh, we actually grew up 09:03 in the same town of Christchurch 09:05 and went Adventist Churches down there. 09:07 But never ever rub shoulders that we can remember. 09:11 One thing was my wife is seven years younger. 09:13 So when I was 20 she was 13, 09:15 so probably would have been appropriate that age. Yes. 09:18 But we both moved to Auckland, independently. 09:20 And meet each other at Adventist Church 09:23 and that's how we got know each other. 09:25 Oh, and the Lord brought you two together, no doubt. 09:27 That's right. 09:28 So, you went to work for-- 09:31 tell us what the Sanitarium is in New Zealand? 09:33 Well, Sanitarium is a fantastic company. 09:36 It's the biggest cereal manufacturer in New Zealand, 09:38 kind of lot like Kelloggs of New Zealand. 09:40 And it's owned entirely 09:42 by the Seventh-day Adventist Church 09:44 and all the funds go towards the mission of the church, 09:46 which is fantastic. 09:47 Amen. And-- 09:49 What did you do there? And I was in-- 09:50 I started off in finance for two years 09:52 and then eight years after that 09:54 I worked in the marketing department. 09:56 And I was you know, running all the brains, 09:58 you know, which involve marketing of promotions, 10:00 TV commercials, and all that sort of things 10:02 and events and across all the different cereal brands 10:05 and that was just such great fun. 10:07 Oh, I'm sure, it was. 10:08 They've got wonderful things, we-- 10:11 JD ordered the biscuits? 10:13 Weet-bix. Weet-- yeah. 10:15 They're pronounced Weet-bix Say it again. 10:17 Weet-bix. 10:18 It's a number one breakfast cereal in New Zealand. 10:19 And it, we really enjoyed that 10:21 when we were down there in New Zealand. 10:22 It's such a beautiful country and just lovely. 10:26 Now, you went from being employed 10:29 with the largest cereal company in New Zealand 10:33 to starting your own cafe. 10:38 How on earth did you make that transition? 10:41 What happened? 10:42 And there are few things that happened. 10:43 Firstly, Verity and I went to health retreat in Queensland, 10:47 where we had, you know, juice fasting, 10:49 healthy, vegetarian meals, 10:52 all the treatments to go with it 10:53 and it was just a great experience. 10:54 We came back with so much energy and vitality. 10:58 And we tried to find, you know, healthy food 10:59 and it's so difficult to find food that, 11:02 you know, isn't full of processed, 11:04 sugar, flour, meat, all those type of things. 11:08 So we kind of thought it would be great 11:09 to have a really healthy food outlet. 11:12 And about the same time 11:13 I kind of wanted a bit of an event show, 11:15 I wanted to do something for God, 11:17 some kind of mission, some kind of a calling, 11:20 and I kind of started thinking about those two things, 11:22 I thought, well, why not open a cafe. 11:25 Or-- well, a cafe, and restaurant in New Zealand, 11:27 they're kind of interchangeable term so-- 11:29 Okay, okay. 11:30 So you did and this is you know, 11:34 something that I've learned from Jeremy. 11:36 He said that about 90% of cafe's fail. 11:38 Is that correct? That's right. 11:40 And he was a person who thought that 11:44 because he was doing it for God, 11:46 God was gonna workout the miracles for him. 11:49 Tell us about the beginning of your cafe? 11:53 How you started and the lessons God thought you in hurry? 11:56 You see, there are very many lessons I learned. 11:59 Also I read Ellen White, 12:00 Ellen White has got some guidance 12:02 in terms of what a restaurant should look like, 12:06 probably back on, you know, in the early 1900s 12:08 so I read that, and obviously just found exact prescription 12:11 because times have changed. 12:12 I kind of use that as my blueprint 12:14 for like what a restaurant would look like? 12:17 So I just looked around Auckland 12:19 and there is always a lot of cafes or restaurants for sale, 12:22 they're always going out of business. 12:24 So I found one on a good location, 12:25 in the middle of Auckland, Central Auckland, 12:28 and put an offer on it, 12:30 and I bought the business off the existing owner. 12:32 So you take on the lease, 12:33 you take on all of the equipment, 12:35 tables and chairs and that sort of things. 12:38 And so I resigned from my job and signed up this lease 12:42 and started on the adventure. 12:43 And that's amazing, so here you start-- 12:47 Now this-- did New Zealand 12:49 or Auckland have any plant based restaurants? 12:54 That's something interesting when I first started research, 12:56 and I like went to Sydney as well, 12:58 and look for Auckland and looked up all the organic, 13:01 vegetarian, similar type 13:03 healthy type restaurants and cafe, 13:05 so I could, you know, find out what people were doing 13:06 and what was successful. 13:08 One fell into that process, 13:09 there is an awful lot of closed down 13:12 vegetarian healthy restaurants, 13:14 you know, I went to Sydney and looked up all these places 13:16 and turned up and half of them were out of business, 13:20 so it's a very, very grueling unforgiving industry to bean. 13:24 Yes, it is. 13:25 But so now you started up, and you taken old cafe, 13:28 you transformed it. 13:30 What was your first day like, 13:31 when you opened up when people-- 13:33 I mean, you use the word plant based 13:36 rather than vegetarian or vegan, is that correct? 13:38 That's correct, It's just a much more acceptable term 13:42 to people who don't understand this type of things. Okay. 13:44 So when you opened up your "planed based restaurant," 13:49 what happened the first day? 13:50 Well, we took this cafe, 13:52 we basically gave it a fresh coat of paint. 13:55 You know, we just made everything beautiful, 13:57 organize the kitchen 13:59 how we wanted it for my style of food. 14:01 And I remember getting out 14:02 and we-- it is actually opened at 7 am in the morning, 14:05 I remember walking, and it's hard to chef as well 14:07 at this stage, I remember opening up-- 14:09 opening the doors, 14:10 first thing in the morning the cafe was clean, 14:12 we spent the whole last week 14:14 just getting everything perfect, 14:15 every table aligned in the right position 14:18 and I opened the door, a very yum cold dark, 14:23 you know, people were brushing by on the way to work, 14:26 and the first person came in, 14:28 and I was like sitting behind the counter 14:30 booming with excitement, my first customer, 14:31 the mission has began, 14:34 I want a cup of coffee please, caffe latte. 14:36 Oh, sorry, we don't serve coffee 14:37 because I chose not to serve coffee, 14:40 oh, okay, person walked out. 14:42 Okay, well, I can handle this. 14:44 Second person walked in, 14:45 hi, can I please have double shot latte, please. 14:48 I'm sorry, we don't serve coffee. 14:50 Third person walked in, 14:52 hi, there can I have some latte? 14:54 I'm sorry, we don't serve coffee, 14:56 he said, what you some kind of religious nut 14:57 or something and stormed out the door. 15:00 I put my head and I'm thinking, 15:01 oh, no I've just left everything behind, 15:03 this is just gonna be terrible 15:05 my first experience was just feeling terrible, 15:08 here I have you know, invested all this money, 15:11 my house was on the line, personal finance, 15:13 I just saw bankruptcy coming 15:15 from these first three people that walked in. 15:18 But that is not the way it turned out 15:20 because you actually have 15:22 one of the most successful restaurants in New Zealand 15:27 and not only one but now two. 15:31 At first you thought God was going to, 15:36 I guess worked miracles for you 15:38 because you were doing this for His glory. 15:41 You were trying to teach the health message. 15:44 Did He work miracles for you? 15:46 Or how did He broke things out for you? 15:48 God worked tremendous miracles and gave me a lot of guidance, 15:53 but not in the way I thought it would happen. 15:56 I thought I'm doing this for God, 15:59 I'm putting everything on the line, 16:00 and say crossing my life for Him-- 16:02 for this, for this venture. 16:05 And I thought He would just make it all easy, 16:07 He would just make it happen, He bring the customers, 16:09 the business sort of worked out. 16:10 It will just instantly grow to be this prosperous business. 16:15 And I was very wrong, 16:16 God had a few years that he wanted to develop my faith 16:20 to get that happening. 16:22 Yes. 16:23 And it has happened but you know, I was thinking 16:27 probably one of the reasons you've been so successful 16:29 where others haven't 16:30 is because you had that financial background, 16:33 you have that marketing background, 16:35 because you can have the best food in the world, 16:38 but if somebody is, 16:41 doesn't have the business acumen to go along with it. 16:44 Then it's very difficult to make it succeed. 16:46 God lead some fantastic things 16:48 working at sanitarium, with some great business skills, 16:51 but I kind of almost thought I knew it all, 16:53 and there's nothing like getting 16:54 and then running your own small business. 16:56 We had to do every part of the business, 16:58 you know, you're doing accounting, 17:00 human resources, piece control, 17:04 hygiene, hiring staff, 17:06 I tell you, you got your cash tray is working, decorating, 17:10 marketing, there are just so many heads you have to wear, 17:13 and I to learn very quickly, 17:14 so to do all these different tasks. 17:17 Now, before we talk about your cookbooks 17:19 because Jeremy has the number one 17:21 best selling cookbook in New Zealand 17:23 and it's just amazing. 17:24 I love your cookbooks. 17:26 But before we talk about that, 17:27 I want to talk about the second business 17:29 because now you have a very iconic 17:32 eating place in Auckland. 17:34 It's one of the top cafes in Auckland, 17:38 you have the second store 17:40 and you run it in an interesting way. 17:42 How do you run the second cafe? 17:44 Yes, I have two cafes but I have one kitchen, 17:47 so one of the cafes has a big kitchen and in the morning-- 17:50 we're all counter service food, so the food isn't-- 17:53 it's not like a traditional restaurant 17:54 where you place an order, and it's gets made up. Okay. 17:57 Where lunch time people want their food fast, 18:00 if you got a half hour lunch break, 18:01 you want your food straightaway, 18:03 so in the morning they-- she is prepare all the food, 18:07 load up the cabin full of salads, curries, meals. 18:11 Now at the lunch time we serve 18:12 over the counter to people direct. Yes. 18:14 From in the morning this one kitchen 18:15 makes up all the food for both stores, 18:18 half of it goes in the cabinet for the one down street store 18:21 which is the bigger one 18:22 and half of it gets put into buckets 18:25 and just brought in courier 18:26 and then sends to around the other store. 18:29 And now they are not trickling in one at the time 18:31 asking for coffee but you've got as you say down 18:34 under a queue that's a line, 18:37 they're queued up for quite some-- 18:40 Yep in the lunch time period 18:42 between 12 and 2 pm as just usually queues at the door. 18:46 And we treat them quite quickly too. 18:48 Yeah, that's amazing. 18:50 And I remember the first when I-- 18:51 'cause in those first 30 days when it was really tough. 18:53 I remember looking up one day and seeing a queue out the door 18:56 and down the footpath. 18:57 I'm like wow, this is incredible. 18:59 In that first moment happen I just, you know, 19:01 I was just tingling inside 'cause I can see that 19:03 God had brought people along and already placed it. 19:06 And people were interested in this really wheat food 19:08 which is is really strange to some people. 19:10 It is strange to some people, but you've had some incredible, 19:14 your customers had some incredible stories, 19:16 haven't they? Yes. 19:17 And yours is more of a-- 19:19 I mean, when Jeremy when I say that 19:21 he is like a chef evangelist he's really on a mission, 19:24 because you email 15,000 customers every month? 19:30 Every week. Every week. 19:32 What's in your email? 19:33 So we change our menu every week 19:35 so as different produce comes through the seasons. 19:38 We change our menu service tell about, 19:41 it changes every week. 19:42 You know, our hot meals change every day as well. 19:44 So people are coming along, there's always something new. 19:47 And so we send an email our each week 19:49 with the menu for the week. 19:51 We have some kind of a health tip, 19:54 maybe some kind of ingredient profile 19:56 or some kind of cooking tip. 19:58 We have a recipe as well. 19:59 So just kind of keeping, 20:00 it's just not about eating food, 20:02 but encouraging my customers to, 20:04 you know, exercise and do those great things. 20:06 So they can have health and vitality. 20:08 And have you had customers come in 20:10 who have shared testimonies with you 20:13 how this is making a difference in their life? 20:15 Yeah, that's most exciting part, 20:16 people just say, you know, I've tried, you know, 20:18 using your recipes, eating your food, 20:21 you know, I'm becoming healthier, 20:22 got more vitality. 20:23 A lot of people say they come to Revive for lunch 20:26 and they go back to their desks 20:27 and they can keep working, 20:28 they don't just come here you know, 20:29 want to go to sleep when they come back to the desk. 20:32 I mean, people who, you know, have their families 20:34 are eating healthier, it's just great to see 20:36 the people can actually change their life 20:38 when they receive this health message. 20:40 And have you had anybody with like diabetes 20:43 or anything who has, because of your health tips 20:45 who is beginning to overcome that? 20:48 Yes, I have several people have diabetes, 20:51 who had diabetes and their score comes down 20:53 considerably after even cooking from our cookbooks 20:56 for just a couple of weeks. 20:58 Very quick if you start eating healthy food, 21:00 you can make health changes. 21:01 Oh, that's-- Almost instantly. 21:03 That's so gratifying, isn't it? That is awesome. 21:05 So now, the other thing that you have yet a third business 21:11 if you will, is you developed a very popular item 21:17 for your restaurant called the frooze balls. 21:20 Tell us about the frooze balls? 21:22 On the Revive we used to make this little, 21:24 frooze nut balls, so it would get, 21:26 nuts dried fruits and dry nuts, 21:28 put in a blender and then roll them into little balls. 21:31 So like dried apricots and almonds. 21:34 Almonds, dates, cashews. Sounds delicious. 21:37 I roll them in coconut and put them in the new bags 21:39 and sell them, people just love them, 21:41 they are just great healthy treat, 21:43 except they just took ages to make. 21:45 My staff has been hours rolling these balls, 21:47 and the blenders would always break down 21:49 because of all the nuts 21:50 you know, blenders don't like too many nuts, 21:51 nuts going through them. 21:53 I was talking to a friend of mine who is an engineer, 21:56 and see look this just taking ages 21:57 and he said, well, I can make a machine to build those, 22:00 to make those, and he did. 22:03 And he made this little machine contraption, 22:05 we put the frozen nuts in the top, 22:07 comes down, it weighs them, 22:09 it puts them into this press that compresses them, 22:13 comes out the end roast with coconut coat, 22:15 and this machine makes these lovely frooze balls. 22:18 And we start a little company together 22:20 and we now sell them to 500 stores in New Zealand. 22:24 So there are a good little health product. 22:26 And so this has become a business on its own, has it? 22:28 Exactly, just by accident. 22:30 So, Jeremy, how did you, 22:33 you know, as far as your training for cooking 22:36 and all of this to become a chef, 22:38 how do you go about developing your recipes, 22:41 because you now have four cookbooks, 22:45 the first two were vegetarian, and the second two were vegan, 22:49 but how did you go about developing the recipes 22:54 for the restaurant and for your cookbooks? 22:57 When first started I thought of doing a chef course, 23:00 that's a four year course, but the more I looked into it, 23:03 it's all about chef course is about cooking meat 23:07 using all sort of white flour, sugar, butter to make pastries, 23:11 matching wines, 23:13 is that you not very much healthy cooking schools 23:15 you learn in a chef's course. 23:16 Okay, so for some of our viewers 23:18 who may not be familiar with the health message. 23:21 Why aren't those ingredients healthy? 23:23 Very highly processed, 23:25 there is a lot of animals products in there, 23:27 full of cholesterol, and it's just a very-- 23:30 just full of processed food, 23:32 when if you are eating good health food ingredients, 23:35 you're using you know, 23:36 natural fresh fruit and vegetables, 23:38 whole grains that haven't been processed, 23:41 your body can process some in, 23:42 you know, the static show that vegetarians live longer. 23:45 Okay, so how did you go about developing these, 23:49 I mean, you didn't want to go to the traditional school, 23:52 what did you do? 23:53 So I hired some chefs, 23:55 and I've a mix of chefs over the years, 23:57 I think I have around about five or six, 23:59 and each of them have really contributed to Revive 24:01 and I've learnt a lot along the way. 24:03 And a point in time came where chef resigned 24:05 and I just thought it, okay, I want to be the chef for year, 24:07 so I actually took on the chef's role. 24:09 From everything I've learnt and developed more dishes, 24:12 using the whole foods that I use, 24:15 and that's kinds of where I develop them. 24:17 And I taste a lot of recipes at home, 24:19 I've a life group every Friday. 24:21 And what is a life group? 24:23 Like a small group where friends come along, 24:26 we have a meal together, catch up pray together, 24:29 study the word, it's just a great encouraging time. 24:32 So I weighs them, always try my new meals 24:34 at on my life group people. 24:36 Okay. 24:37 And what do you do? 24:39 Do you just look and take a-- 24:42 like a dish that's maybe not so healthy, 24:44 and just make it healthier. 24:45 It's my favorite way to developing dishes, 24:47 taking something that's really yummy, 24:48 and really unhealthy, 24:50 getting rid of all the unhealthy ingredients, 24:52 and then substituting with whole food 24:54 plant based ingredients, 24:55 and making something that still taste good, 24:58 and people can recognize from the original dish. 25:01 You know, I don't know, 25:02 if should say this on television, 25:03 but I am going to use that one thing about Jeremy, 25:07 I've kind of been holding this back, 25:09 but Jeremy's gonna be doing a cooking program for us, 25:11 so we're so excited. 25:12 He is not just going to he's finished-- 25:14 you've done 26 cooking programs 25:18 and the one thing that is so amazing for all the staff, 25:24 some of whom are not Adventist, 25:27 some of the crew are not Adventist, 25:29 some of them don't follow the health message, 25:31 and they love every dish that you've made, 25:34 and that's rather unique, I would say. 25:37 So one thing that I am impressed about your food, 25:41 is it is so tasty and it's always so beautiful. 25:44 Right. 25:45 But it just easy to do too, you make it easy. 25:49 And so that's very impressive. 25:51 I think working at cafe for 10 years, 25:53 I mean, you've got to keep your cost down, 25:55 so we use easy to find ingredients 25:56 that don't cost much, 25:58 we got labor cost, so we make sure we developing 26:01 and crafting our meals the easy way, 26:03 taking lots of shortcuts, so having been in business, 26:06 forces you to make things easier and cheaper 26:09 and also yeah, if it doesn't sell 26:11 people are not gonna buy it. 26:13 So we've got to have food, 26:14 that people are gonna want to eat. 26:16 Yes, amen. 26:17 So here and that is true, 26:20 I mean, when your cookbooks were put out, 26:22 you're using recipes, that you know, 26:26 are tried and true and people enjoy. 26:29 But the thing that I was thinking about is, 26:31 now you've got two successful cafes, 26:34 you've got the frooze ball machine, 26:36 how on earth, I mean, 26:39 when did you find the time 26:40 to start thinking about a cookbook? 26:44 You know, I thought about it for many years before I did it. 26:46 And it gets to the point 26:47 where you just have to say I just got to do it. 26:49 I think part of being in business for 10 years 26:51 you start to learn how to delegate properly, 26:54 so you know, I can get my staff 26:55 to run the cafe when I am not there, 26:57 so I've set it up with great system, 26:59 so I can run, so I can over here 27:01 and film cooking programs. 27:04 So you just, use that carve out time, 27:06 and focus on the important things. 27:08 And you know one thing that I've learned about you 27:10 is that you're extremely organized, 27:12 so that helps a whole lot. 27:15 So you've now sold 100-- 27:18 over a 100,000 cookbooks in New Zealand, 27:21 and I said, the number one seller 27:24 as of cookbooks of all kinds, 27:27 not just the-- 27:32 Vegetarian. 27:33 Vegetarian plant base, 27:34 I was trying to use your word plant based. 27:36 And these are the Revive cookbooks, 27:39 and you have the revive cafe cookbook, 27:43 one, two, three and four. 27:45 The first two are vegetarian but not vegan. 27:49 And these two are vegan. Great. 27:51 Now what I like about your cookbooks and I don't-- 27:55 I wish we had some pictures to show. 27:57 But every single recipe has a full picture next to it. 28:04 so you see the presentation, they're beautiful recipes, 28:10 beautiful pictures, it just makes my mouth water. 28:13 I want to get in there and try your recipes. 28:16 And you also have various 28:19 besides the mouth watering of these given salads, 28:25 hot pot stir fries and main meal soups, 28:28 sides, sweet things, flavor boosters. 28:32 But you also put little tips in here. 28:34 Tell us about the tips that you do? 28:37 Yes, every page has some kind of a tip on how to cook faster, 28:41 or profiles ingredients that people can use. 28:44 There is actually a huge range of different ingredients 28:47 you can use in plant based cooking. 28:49 There is no shortage of ingredients. 28:50 So I try to profile everything that people can use. 28:52 Well, give us an example of a tip 28:54 because something else you gonna be seeing a lot of Jeremy 28:58 because we're doing some 60 second health tips 29:01 and I guess their health tips good easy cooking tips. 29:05 Yes. 29:06 But give us something 29:09 that you could let me maybe cook ahead and keep on store. 29:11 And then use in a multiple recipes. 29:14 Oh, there is lots of things for example, frozen bananas, 29:16 keeping frozen bananas in your freezer, 29:18 instant delicious smoothie. 29:20 How to cook brown rice? 29:22 So many people are scared to cook brown rice. 29:24 But there's a very simple formula 29:25 on how to cook it perfect every time. 29:27 Cutting carrots, you can cut a carrot, 29:29 in about 20 different ways, 29:31 and they can just help vary your meals 29:33 and make look them more attractive. 29:34 Using color, you got to use, 29:36 pick all the color of the rainbow in every meal, 29:39 people eat with their eyes. 29:40 So these kind of cooking tips really help people 29:42 to you know, cook for themselves 29:43 and cook delicious meals. 29:46 Well, I have to say that one of my favorite things 29:49 that we've learned from you was the peanut butter smoothie 29:52 and the bananas, I've frozen bananas 29:55 and used in smoothies for are a long time. 29:58 But I've always put, I never even thought about it, 30:00 I just would freeze the banana whole. 30:02 Yeah. 30:03 And you know, I'd wrap it up and freeze it whole, 30:05 and then I saw you, you chopped it up, 30:06 I mean you just-- 30:08 Chopped into little chunks. 30:09 Chopped into little chunks, 30:10 and it's so much easier to work with when it is done that way. 30:14 Just a few little, just two little changes in skills 30:17 can really change your cooking experience. 30:19 Yes. Amen. 30:20 And so when you-- when you did the cookbook, 30:23 tell us about this process 30:26 because, this is not your typical cookbook, 30:30 this is a cookbook as I said 30:31 that has beautiful illustrations. 30:35 For each recipe has its a full picture 30:39 and when you did this cookbook, 30:43 you didn't trust this kitty party course. 30:47 Tell us about the process 30:48 of how you put a cookbook together? 30:49 Well, I approached some publishers to start, 30:51 well then say, I'd like to, I've got successful cafe. 30:53 Can I-- can you publish a cookbook for me? 30:56 I rang all these publishers they said, 30:57 not, too many cookbooks around, 30:59 no one wants vegetarian, and no one was interested, 31:02 so I'm like, okay, I'll do it myself. 31:04 So I hired a graphic designer. 31:06 I bought a good camera and took out photography, 31:08 so did all my photography 31:10 and I learned the graphic design program 31:14 and just basically left everything behind 31:17 and focused on it for a couple of months 31:18 and just turned out this cookbook 31:20 using all the recipes 31:21 I've learned along the years at Revive. 31:23 And here the publishers who didn't want it, 31:26 I bet when this became your number one cookbook 31:29 in New Zealand that they must have been just. 31:32 Oh, definitely, I've had many publishers approach me 31:34 since wanting to take on 31:35 and trying to publish the new ones. 31:37 I'm sure they have. 31:38 Now, Jeremy, you do things to market it, 31:42 just I mean it's just to me it's fascinating 31:44 that you took up photography. 31:46 You know how to make things look very appealing 31:50 even for the cookbook. 31:52 But are you a perfectionist or do you-- 31:58 I mean what would you say about yourself? 31:59 No, I'm more of into excellence. 32:01 Excellence. 32:02 So I believe in getting things excellent, 32:04 pushing that extra mile to get things excellent, 32:07 but the extra, extra mileage 32:09 to get to perfection is far to fast 32:11 so cookbooks aren't perfect but they're excellent, 32:13 so that's kind of how I like to live my life. 32:16 And I like that about your recipes 32:18 is that they're simple and use ingredients 32:20 that we can find it at the wholesale 32:25 or the co-op type stores 32:27 because some of the stores for us, 32:30 some of the ingredients we would hear 32:31 in the States anyway 32:33 all would go to maybe not Walmart 32:36 but they would be in most of your grocery stores, 32:39 there are few little international-- 32:40 Most of the ingredients 32:41 you can find it in your average supermarket. 32:43 Okay. 32:44 It's the occasion ingredient 32:45 you might have to go to health store. 32:46 Okay. 32:47 But now you also are doing marketing tips 32:50 on National Television there in New Zealand, 32:52 is that correct? 32:53 Cooking tips. I mean cooking tips. 32:54 That's right. Yes. 32:55 So National station there I go on 32:57 once every couple of months on there, good morning show 32:59 and demonstrate a healthier recipe 33:01 and it's lot of fun. 33:03 Yeah, and then and have you found 33:05 that by calling it plant based food 33:07 that people rather than saying vegan or vegetarian, 33:10 are people just more open to that? 33:12 Well, 80% of my customers eat meat. 33:15 They're just normal New Zealand people 33:17 that eat normal, you know. 33:18 80% of your customers. 33:21 So I need to keep that in mind with everything I'm doing, 33:23 I'm not there for vegetarian people, I'm there for people 33:26 who are just normal meat eating New Zealanders. 33:29 So it's important to use language 33:30 that doesn't scare people off 33:32 and vegan is a great thing to be but that word doesn't-- 33:36 can scare some people off who are into eating meat, 33:38 so using a word plant based or whole foods, 33:41 just explains what we do 33:42 in a more kind of consumer friendly way. 33:45 Okay. Okay. 33:46 If you've got meat eater 33:48 who are just coming back again and again 33:50 and successful enough that he had to start a second cafe 33:54 that shows you that this kind of food is can be very tasty, 34:00 very appealing to the average person. 34:02 I even had customers who come back and they said, 34:05 hello mate, I've been here three times 34:07 and there is no meat. 34:08 You guys are vegetarian which is really funny. 34:11 They didn't even notice it will be funny. 34:14 And it's funny. 34:15 So now you've not got just one but four cookbooks out 34:20 and now I want to share the story of how we met 34:24 because this was so fascinating. 34:25 I've a dear friend in New Zealand who called me 34:28 and she said, you've got to get Jeremy Dixon on 3ABN. 34:34 He is the most wonderful cook 34:38 and one she was just raving about you, 34:42 and telling me about your cafes and it was kind of like, 34:47 well, you know I don't just invite somebody over 34:51 to drive completely over from New Zealand 34:54 which is quite costly to just come do a program for us, 34:58 a cooking program. 35:00 And we want to do a series 35:02 if you're gonna come that far I was thinking. 35:04 And here I'm mulling all of this over in my mind, 35:08 when Brenda Walsh come into waltzing into my-- 35:11 no, I called you first, that's what happened. 35:14 I called you to see about it 35:17 and not, I wasn't feeling 35:18 just like this was gonna be too positive 35:20 and you said, I'm coming over to do, 35:24 you know, Brenda Walsh was here, 35:25 was eating at my restaurant 35:27 and has invited me to 3ABN to do a cooking program, 35:32 so that's how we met. 35:33 It was just like the Lord opened the door. 35:35 So when he got here 35:37 and we saw what cute dimples he had, no, I'm just kidding. 35:40 I'm giving him the hard time about that. 35:42 But when you were here, 35:44 and we saw that your personality 35:46 matched your talent 35:48 and that your heart for God was true. 35:51 We decided to ask you to do a program. 35:54 And that program is Cook 30. 35:56 And Cook 30 is a different type of program, 36:03 cooking program than 3ABN has had before 36:06 because this isn't one where you just walk in 36:09 and everything is pre-measured 36:11 and we're just sitting there telling you the recipe. 36:14 What this program is all about as you'll see the launch date, 36:18 it's launched in first quarter of 2015. 36:23 This program is one where he walks in 36:28 and there is nothing on the counter 36:30 and in 30 minutes you're putting together a full meal. 36:33 That's right. 36:34 Tell us a little bit about the program? 36:38 So it's all about how you'd normally cook in your kitchen 36:40 or how I cook at home. 36:42 And you are-- it's all about multitasking, 36:43 you can't just start one recipe and stop the second one, 36:46 you've got to for example put the brown rice on, 36:49 you got to then start the curry, 36:51 you might been chop up your salad, 36:53 you might been come back 36:54 and add some more ingredients to curry, 36:56 put something in the oven. 36:58 Finish the dessert, finish the curry 37:01 and then the meal is ready. 37:02 So it's all about multitasking 37:04 to create a delicious meal in just 30 minutes. 37:07 And mostly in these you do something 37:10 with a little sweet factors 37:12 where you've got the main meal and salad. 37:14 Yes, you know, like a main savory dish. 37:15 Okay. 37:16 Perhaps an accompaniment like quinoa or brown rice, 37:19 maybe a salad accompaniment like asparagus or butternut. 37:23 Oh, yes. 37:24 And then in salad something fresh 37:26 and normally some kind of healthy dessert 37:28 or sweet like a smoothie 37:29 or something like that. 37:31 Amen, amen. 37:33 Tell us about your peanut-butter smoothie. 37:36 That's become my favorite. That's your favorite. 37:37 Well, JD loves peanut-butter, 37:39 and it is absolutely, you know, my one weakness is ice-cream 37:43 and I try not to do it more than once a month, 37:45 but every now and then I get on a kick. 37:47 But with the peanut-butter smoothie, 37:49 I can actually forego ice-cream. 37:51 I mean this is a wonderful substitute, 37:53 it's just delicious. 37:54 Just frozen bananas, a tablespoon of peanut-butter, 37:57 some good milk, bit of honey perhaps, and a blender 38:01 and it gets a really nice 38:02 beautifully thick creamy texture. 38:05 It's delicious. 38:06 And then how do you serve it? 38:08 Always in the really nice glasses, 38:10 presentation is everything. 38:11 So you get some very nice goblets poured in, 38:14 it's just delicious. 38:15 Yeah, but you don't just pour it in by itself. 38:18 Tell us how you serve it. There is something-- 38:20 Oh, there is-- yes, yes. Those glasses. 38:22 Just make a little mixture with carob and water 38:24 into a nice kind of a chocolaty look. 38:26 And then you decorate the glasses 38:27 before you poured in, poured in 38:29 and that contrast of color just makes it look good. 38:31 Oh, and it makes it taste so good too. 38:34 So what was your experience in doing the Cook 30 programs? 38:41 Oh, it's been great, it's a lot of hard work. 38:44 No, it's been great just it's very obviously 38:46 you need to get use to television. 38:48 And being able to fit things in small time slots, 38:51 that's probably the most difficult part 38:52 is being able to fit everything in that 30 minute program. 38:55 Because you don't have things pre-chopped 38:57 and you're doing everything as-- 38:59 So you got to work really fast 39:01 and you got to choose the right recipes as well 39:02 and the right combination of recipes. 39:04 You can't have five massively time, 39:08 it's time for all recipes you want to make, 39:10 you got couple of easy ones and a hard one. 39:12 So it will balance that. 39:13 You're doing it like we do at home. 39:15 That's what I love, it gives you an idea, 39:18 I mean you know learn so much 39:19 by watching these cooking program 39:21 and let me clue you on something else. 39:24 Remember these four beautiful cookbooks that he is done. 39:28 Well, the Cook 30 program on 3ABN 39:33 is also going to have its own cookbook. 39:36 That's right. 39:37 So we're very excited about that. 39:40 So you have all of these recipes 39:42 that will be available. 39:43 And you can read the book 39:44 and follow it along with the show. 39:46 And what we'd like to do right now, 39:48 is show you just a little sample 39:50 of the Cook 30 program. 40:15 Welcome to Cook 30. 40:18 I'm Jeremy Dixon 40:19 from the Revive Cafes in Auckland, New Zealand, 40:22 and also author of the Revive Cafe cookbooks. 40:25 And today, I'm going to share with you 40:27 some delicious cafe style meals that you can cook at home. 40:32 Cook 30 food is all about plant based whole foods. 40:36 We're gonna be using lots of grains 40:38 like quinoa and brown rice. 40:40 Protein sources like beans, nuts and lentils, 40:44 fresh fruit and vegetables 40:46 and tying it all together with international flavors 40:49 and fresh herbs and spices. 40:52 And the best part about Cook 30 food 40:55 is you don't have to spend hours 40:57 slaving away in the kitchen to make it. 41:00 I'm gonna show you how to make a tasty meal for you family 41:03 in just 30 minutes and your family will love it. 41:08 On the menu today we have 41:10 a spinach, ginger, pumpkin and tofu curry 41:13 served over freshly cooked quinoa. 41:17 We have a Revive raw salad with beetroot 41:19 and mints and a corn and pepper fiesta. 41:24 And to finish it off our lovely sweet an Honest Pino Colado. 41:29 Okay, if you want to cook meals in a hurry, 41:31 you got to make sure you're well prepared. 41:33 They don't happen by accident. 41:35 You want to start with a nice clear work surface, 41:38 make sure it's all clear and clean. 41:39 Chopping board on a wet tea towel 41:41 to make sure it doesn't slip, sharp knife. 41:45 We've got two pots on the stove hot and ready to go. 41:49 The jug is boiled with hot water. 41:51 The oven is on a 350 Fahrenheit or about 180 Celsius, 41:55 and our fridge and pantry are stocked 41:58 with all the food we're going to need. 42:00 So let's get started. 42:02 First job is the quinoa. 42:04 So there is hot pan here, 42:06 and we're going to use some quinoa 42:08 and quinoa is a great nutritious grain to use. 42:11 And a very simple recipe, 42:13 one cup of quinoa to two cups of water. 42:18 And then your boiling water 42:21 and this will just cut down the cooking time. 42:23 When you're cooking fast, 42:24 you don't have time to sit around 42:25 waiting for water to boil. 42:32 The pan is nice and hot. 42:34 So one cup of quinoa to two cups of water, 42:37 same recipe as rice. 42:41 Two other rules in cooking quinoa. 42:42 Number one is lid on. 42:44 We use an absorption method 42:45 which means we want the moisture 42:46 to go inside the quinoa, 42:48 not evaporate off the top. 42:50 And also you never want to stir it. 42:52 Little steam beans will appear in the quinoa 42:55 which actually cook it. 42:56 If you start stirring it all the time, 42:57 you destroy those steam beans 42:59 and inhabit its ability to be able to cook. 43:01 So we got it on really hot. 43:03 And it's starting to bubble now. 43:05 So when it's bubbling you want to turn it down, 43:07 so it's just on a really low heat 43:09 and should be just bubbling. 43:11 And it will take around about 15 minutes 43:13 to cook so really fast grain, so it's great. 43:17 Okay, second job is the butternut pumpkin. 43:21 This is going to be a great ingredient for our curry. 43:24 So we're going to cut this in half with butter knife. 43:28 Half has a seeds in it and half doesn't. 43:30 We're going to use this. 43:32 Half speed and use the other half later. 43:35 I'm just gonna chop it out into cubes 43:38 so just cut nice long strips. 43:40 You want to cut so it's nice and thin, 43:43 so it is going to cook really quickly. 43:45 Just chopping lovely slices like that. 43:54 It's a fun program. 43:56 It's really exciting to watch in. 43:57 You'll learn so much and we just want you 44:00 to be sure that you tune in to Cook 30. 44:03 Now, the thing that I would like you to share right now, 44:08 God has really helped you overcome many challenges. 44:12 What would your advice be to someone 44:15 who was maybe thinking about starting 44:17 a plant based cafe or a health ministry. 44:20 What would you say to them? 44:22 Well, the first piece of advice would be 44:23 to follow God's calling and just do it. 44:26 Too many people including myself, 44:28 you put things off for too long 44:29 but just decide to do it and follow God's calling. 44:32 And it's number one thing. 44:33 The second thing, 44:35 probably what I wish I'd have done that I hadn't 44:37 and looking back I should have done 44:38 is get some more experience in hospitality. 44:42 The cafes and restaurants 44:43 are very, very difficult business model to run. 44:46 It's probably one of the most complex business model 44:48 you got to have, you know, correct food, 44:50 the right staff, the right location, 44:53 all these systems in place, 44:55 so get some experience in some hospitality outlets. 44:58 So what you are saying is go to work for a restaurant-- 45:01 Exactly. Exactly. 45:02 Even if it's a unhealthy one like McDonald's, 45:04 just get experience and find out 45:05 what happens in the background of hospitality 45:08 because that's where I've to spend 45:09 five years learning very painfully 45:11 where as I probably could have gone 45:12 and work somewhere and learn that 45:14 and save myself a lot of pain lot earlier. 45:16 Okay. Okay. 45:17 I think it's important 45:18 to get some business advices around us, 45:20 while you're starting a business, 45:22 so you gonna get a good accountant, 45:23 to get some people who have got skills 45:24 that you don't have to complement you. 45:27 If you just go off on your line, just cooking food, 45:29 it's never going to survive as business. 45:31 And that's why 90% of the businesses do fail 45:35 is because the people who start them are technicians, 45:38 they're people who cook, 45:40 they're not entrepreneurial who know how to marketing, 45:43 do all of the rest of the stuff. 45:45 So this is something that... 45:49 it's very, very helpful to know. 45:51 Well, once again, we want to give you the opportunity 45:56 if you want to order any of Jeremy's cookbooks 46:00 and, you know, the reason that these are the number one 46:04 selling cookbooks in New Zealand, 46:06 100,000 copies is because they are beautiful, 46:09 they are excellent, wonderful recipes, 46:12 they make great gifts so if you've got someone 46:16 even, remember it, this is very popular with people 46:19 who are not vegetarian or not vegan. 46:22 These recipes are quite-- they're appealing to people. 46:26 The mainstream, yeah. 46:27 They're mainstream type recipes, 46:29 they just happen to be healthy. 46:31 So if you'd like to get in touch with Jeremy 46:34 or write to him or to find out how you can get his books, 46:38 here's how you can get in touch. 46:42 If you'd like to contact Jeremy or order one of his cookbooks, 46:46 then you can email him at jeremy@revive.co.nz. 46:52 That's jeremy@revive.co.nz 46:56 or you can visit his website for recipes, 46:58 health tips and more at revive.co.nz. 47:03 That's revive.co.nz. 47:06 Contact him today to eat better tomorrow. 47:13 Well, just as Jeremy said he learns 47:15 as he goes in his business, I also learn as I go 47:18 and just found out that these beautiful cookbooks 47:20 are also available some through the ABC Stores, 47:23 you might check Pacific Press website or on amazon.com. 47:28 And once they make a wonderful gifts for anyone they are, 47:33 they are designed to have appeal 47:37 to people not only who are vegetarian or vegan 47:40 but to people who aren't used to eating plant based diet. 47:45 Is that correct? That's right. 47:47 And you know, the wonderful thing about these books 47:50 is that they do have that broad appeal 47:52 and they make wonderful gift, 47:54 so right, we are going to go to a second song 47:58 and then we're going to come back 48:00 for a final thought with Jeremy, 48:03 but right now Danny Shelton standing by 48:05 and he is going to sing a beautiful song 48:08 called "The First Moment of Eternity." 48:32 Well, sometimes I've wondered 48:38 Is it worth at all 48:42 When the road seems rough 48:45 And so long 48:51 Then I look towards heaven 48:55 And think of that day 49:00 When Jesus 49:03 Will call me away 49:10 The first moment 49:13 Of eternity 49:18 Will be worth 49:21 All the trials down here 49:28 When I hear 49:31 The King of all ages say 49:38 Come home, child 49:41 Come home to stay 49:48 For every rough road traveled 49:52 In this world below 49:57 My reward will be a million years 50:04 For every pain and sorrow 50:11 That if we can't meet now 50:15 I'll receive the robe 50:20 And the crown 50:25 The first moment 50:28 Of eternity 50:34 Will be worth 50:36 All the trials down here 50:43 When I hear 50:46 The King of all ages say 50:53 Come home, child 50:55 Come home to stay 51:02 When I hear 51:05 The King of all ages say 51:11 Come home, child 51:14 Come home to stay |
Revised 2015-06-22