Participants: Jill MOrikone (Host), Susanne Kirlew & Claudia Kirlew
Series Code: TDY
Program Code: TDY014091A
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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 another 3ABN today cooking program. 01:11 I'm Jill Morikone 01:12 and we have an exciting program of-- 01:15 we don't tell you yet, it's gonna be a surprise. 01:18 First we're gonna introduce, our guest. 01:20 That is Susanne Kirlew, 01:22 and she came all the way from England to us here, 01:27 to share these recipes with you at home 01:29 and you've been here before, Susanne. 01:30 How many times have you been here? 01:31 Twice before, so this is my third time, yes. 01:34 And every time when Susan comes 01:36 we know we're gonna have good food. 01:37 Ah, thank you. 01:39 And a good time in the kitchen. 01:41 Tell our friends 01:42 may be they haven't caught a previous program, 01:44 tell them just a little bit about your ministry 01:47 "Kirly-Sue's Kitchen" 01:48 and what you're all about, what you do? 01:49 Well, "Kirly-Sue's Kitchen" ministry 01:51 is a ministry that helps people 01:53 to kick-start their vegan journey. 01:56 So we have cookbooks 01:58 and we have online recipe videos 02:00 and all sorts of help for people 02:03 who want to make that switch 02:04 from a non-plant based diet to a plant based diet. 02:08 And you don't have to be a vegan, 02:10 to appreciate the food. 02:11 If you just-- some people out what you call flexitarians. 02:14 Yes. 02:15 So they're not vegan or vegetarian all the time, 02:17 they do, they keep meat and fish 02:20 and dairy to a minimum. 02:21 So those recipes that I have are good 02:24 for all sorts of people as well. 02:25 So it's helping people along their and vegan journey 02:29 and to eat healthy and to have good ideas. 02:31 Because traditionally, 02:33 you know, some times people think of vegan food is boring 02:36 and tasteless but this is to show them, no, it's not. 02:38 Absolutely, I love Susanne's ministry. 02:42 It's an incredible ministry. 02:43 The things that she does within the ministry 02:45 and the why that she reaches out 02:48 to people all over the world. 02:50 And the way that she reaches in a special way 02:52 with a plant based message, in to the secular world. 02:56 It's just an incredible thing. 02:57 And today we're gonna focus especially on the image, 03:01 the image, the vegan image. 03:03 So tell me about the image of veganism 03:05 as we quick start here. 03:06 Veganism can't seem quite bland to some people. 03:10 As soon as you as veganism they think, that's disgusting. 03:13 Oh, you're really missing out. 03:16 But I'm here to tell you it doesn't have to be bland, 03:18 it doesn't have to be tasteless, 03:19 it doesn't have to be boring, it's all about creativity, 03:23 and trying new things, 03:25 and finding your style of veganism. 03:29 Veganism doesn't have to be tofu, 03:31 it doesn't have to be lettuce leaf's, 03:34 it can be a combination of things. 03:37 Because sometimes people, when say I'm a vegan, 03:39 they'll say, oh, so what do you eat? 03:41 Nothing. How boring. 03:42 Just salad like rabbit, but there is something, 03:44 but there is a lot more then that. 03:45 Well, lots of people will say oh, I don't eat vegan food. 03:47 And I say to them, do you eat fruit? 03:50 Yes, that's vegan. 03:52 Do you drink water? 03:53 Yes, that's vegan. 03:55 Do you eat bread? Yes, a lot's of bread is vegan. 03:58 So, they already eat vegan things 04:00 but they don't identify them as vegan 04:03 because they are not marketed as vegan. 04:05 So it's helping them to understand, 04:07 you already eat vegan things. 04:08 It's just, if you wanted to make that change, 04:10 is just increasing it. 04:11 Yeah, and on the flip side, we talked about-- 04:14 we have the veganism and some people say 04:16 that's boring or you touched on that. 04:18 And how it's doesn't have to be it, 04:19 it can be tasty and wonderful. 04:21 But in addition to that, 04:22 you said there can be angry veganism. 04:24 Tell us about that. 04:25 Oh, boy, that is out there, most challenging one. 04:28 Some times people unfortunately may come across 04:33 though they're using it as a position of power. 04:36 I'm doing something right and you know that attitude. 04:38 Yes. 04:39 I don't think that's the way to go. 04:41 If you're a vegan and somebody isn't everybody has a choice 04:45 and everybody is entitled to choose what they what to do. 04:47 For me, is not saying you have to be a vegan. 04:50 It saying this is an opportunity 04:52 that's available to you. 04:54 If you want to choose this path I'm her to help you 04:57 and give you some information and share with you 04:59 what I have learned along my personal. Amen. 05:02 Because of one year to date, 05:04 I am now been a vegan for one year. 05:06 One year? Yes. 05:07 That's incredible. 05:08 And so they cool it and-- 05:09 vegan anniversary that's it. 05:14 Vegan anniversary? 05:15 Yes, so it's called vegan anniversary. 05:17 Vegan anniversary, 05:19 now I learnt a new word, I had no idea. 05:21 Yes, vegan anniversary. That's neat. 05:22 Well, let's talk briefly 05:24 before we get into what we're gonna make today. 05:26 Let's talk briefly about your cookbooks. 05:28 I know that you have several cookbooks-- 05:30 I do. 05:31 And you have some that are brand new. 05:32 Yes and the two newest ones are "Kirly Sue's Sweet Treats" 05:36 in which the recipes we're doing for the show 05:38 are all featured in that. 05:40 So we're doing desserts today. 05:41 Yes, we are. Cat out of the bag. 05:42 That's wonderful. 05:43 "Kirly Sue's Sweet Treats," I love that. 05:45 There is a picture of the book there. Okay. 05:47 And we're also doing, and the other book 05:49 I've got is "Kirly-Sue's Midweek Meals." Okay. 05:51 Yes, these are all-- 05:53 these are at the moment are e-books 05:54 but, probable by the time this is show goes to ahead 05:57 it will be a printed version as well so you can get, 05:59 an app, electronic version for your iPad, 06:03 Kindle, cell phone, or you can get the printed version, 06:06 lots of us still love to have a printed version. 06:08 Something that you can actually hold in your hands. 06:09 Yes, so both will be available. 06:11 You can get dirty in the kitchen. 06:12 You can use this one. 06:13 That's great! Yeah they're available online. 06:15 And then you have a book, 06:16 "How to Become A Vegan." Yes. 06:17 And that's great, because a lot of people don't know. 06:20 And say it seems scarier 06:21 or it seems difficult I have no idea 06:23 and so this is good tip. 06:24 I think this may be of all the books 06:27 I have written the best seller because it's the free one. 06:31 So this book is free? Okay. This one is free. 06:33 You go to my website you just download it. 06:34 It's basically a step by step guide on, 06:37 if you are brand new to veganism 06:39 and you don't know where is to begin 06:40 this will help you and it's a easy read. 06:43 Even though I have a degree in masters, 06:45 I did not write in formal academic language. 06:47 It's all easy to follow, 06:49 It's not something that you're gonna sit there 06:51 and think, I have to plough through it. 06:52 It's easy to follow, 06:55 and it has ideas, hints and tips 06:57 and also where you go to do further research, 07:00 DVD's you can watch, websites you can go on to, 07:02 you can kind of a familiarise yourself 07:04 with the whole vegan world. 07:06 I love that, because we need information 07:08 in order to make informed decisions. 07:10 Now we already let the proverbial cat 07:12 out of the bag by telling you we're doing sweet treats today 07:15 but we're doing Kirly-Sue's cakes. Yes. 07:18 Let's take a look at all those yummy recipes. 07:21 Our Cornmeal Pudding. 07:22 Jamaican. Ah! 07:24 Traditional Jamaican pudding. 07:26 Nice, looks good and a Vegan Mango Cake. 07:29 Now you see the Jamaican influences 07:31 over there again, mango. 07:33 That's right, and next we're going to a Vegan Ginger Cake. 07:36 Again Jamaica comes up. 07:38 Yes, that's wonderful, 07:39 because your heritage is from there. Yes. 07:40 I can't wait to try these-- 07:41 Vegan Brownies. Brownies. 07:43 Yes, these are lovely. I love them. 07:45 Now those could be American. 07:46 Yes. Coffee in there. We're-- 07:47 Okay, okay. Sweet potato pudding. 07:50 Yes, you can't go wrong with that 07:52 because sweet potato is low in carbohydrates, 07:55 so if people are on a diet that's perfect for them. 07:56 Oh, yes. 07:57 And last but not least is the Raw Carrot. 07:59 Raw carrots cake. 08:00 I've been asked a lot about raw feed recipes 08:04 so I've started to do some recipes along those lines. 08:07 Great, oh that's wonderful. 08:08 So if people wanted to try out-- 08:11 this is easy because you eat raw carrot, 08:12 people eat raw carrots anyway 08:14 so this would be a easy real food recipe to start with. 08:15 Yeah, oh that's great. 08:17 Let's read the first recipe for the Cornmeal Pudding. 08:53 Yummy, I like all the spices mix together over there. 08:57 Great. Shall we begin? Yes, all right. 08:59 Right, you put the cornmeal 09:00 where you sift the cornmeal first of all like said. 09:05 Nice. 09:06 And while you sifting it you going to-- 09:08 once it's going down by about half in the sift 09:11 then you are going to put the flour in sifting 09:14 kind of mix them together. Yeah. 09:16 Put over there please, and go like that. 09:19 Now plain flour would that be 09:20 like an unbleached flour, or just-- 09:22 Yes, I always go for unbleached the healthiest you can find. 09:27 Sometimes you just can't find, 09:29 so doing the best you can with what you have available 09:32 that's, I think that's the fairest way to... 09:34 I think that is fair absolutely. 09:36 It's a kind of advice to people. 09:38 So, yeah. 09:39 As you can see with the cornmeal 09:40 sometimes as little bits in there. 09:42 Yes, you have some of that left behind. Yes. 09:44 Now this makes lighter when you sift it like that. 09:47 Yes, it put-- well, this is not gonna rise. Okay. 09:51 And because it's a pudding, but, here in the US 09:55 pudding is what would we called a mousse. 09:58 So it's kind of like your sweet potato pie-- Okay. 10:01 But without the crust, 10:02 that's the kind of the consistency sort of. 10:04 All right, that's make sense. 10:05 Yeah, so you just sift it. 10:08 I'm gonna use this to speed up. 10:11 Well that's a little bit sound there. 10:12 Lots of that. 10:17 Oh, yeah. 10:18 Yeah, we're nearly done. Yeah. 10:21 Yeah, you just got the little granules at the bottom there. 10:23 Real good all the way through like so. 10:26 So this is traditional Jamaican? 10:28 It is definitely. Cornmeal pudding. 10:30 I borrow one of those bowls. 10:31 Just gonna put that in. And that is sweet. 10:35 You can add fresh grated coconut or dusted coconut. 10:40 That would be wonderful. Oh, yeah. 10:43 Now we are going to do the coconut milk. 10:47 Now it's a thick coconut milk. Yes. 10:50 Now with coconut milk if you can, 10:53 because this program is shown all around the world, 10:56 if you can grate the coconut, 10:57 and make the coconut milk yourself, 11:00 it tastes wonderful. 11:01 Oh. 11:02 I know, not everybody can do that unfortunately. 11:05 So, for those of us in other country 11:08 we have to use the tinned coconut milk, 11:10 which is fine, which is fine. 11:11 It works out okay. 11:13 So to the coconut milk you add your vanilla. 11:16 All right. 11:17 And then you are going to add your spices. Oh, nice. 11:20 Now you call the all spice 11:21 something different in England. 11:22 Mixed spice. Mixed spice, okay. 11:24 Yes. Okay. 11:25 You just stir that around it had been added to that. 11:27 Oh, it smells the good. 11:28 Because that helps distribute it quicker. 11:32 You want the salt? Yes, we'll add the salt. 11:37 Yummy. You can smell it. 11:40 Right, now we are going to add it to the dry mixture. 11:46 All right. You like so. 11:47 All right, these are going in there. 11:51 Very nice. 11:52 Now we're going to mix this round 11:55 and then we're gonna come to fun part... 11:59 which is going to show you 12:00 how you get the lumps out of the mixture. 12:03 Ah! I was wondering about that. 12:05 I like, I like the bit 12:07 where you get the lumps out of the mixture. 12:08 You like the-- what way? 12:09 I like getting the lumps out of the mixture. Yes. 12:11 It's very therapeutic actually. 12:14 Kind of like kneading bread, 12:15 getting your hands in there and they're working. 12:17 Kind of, yeah. 12:18 So to get the lumps out... 12:22 How do we do? We use the gloves. 12:25 You don't have to as far as your hands 12:27 and nails are clean you don't have to 12:29 but anyone who is British one has to be posh. 12:32 That's right. Oh, yeah. 12:34 One must maintain the British image. Yes. 12:37 And you basically just use your hands. 12:40 Ah! 12:41 To take the lumps out like that. 12:42 Okay, yeah. 12:43 So this is very watery at this part. 12:45 Yes, it is watery. Okay. 12:48 And that's okay. 12:49 Yeah now, it supposed to be. It supposed to be. 12:51 If it's not watery then... There is a problem. 12:53 Add more coconut milk. Okay. 12:55 Yeah, you do that. Nice. 12:58 So it's quite therapy, 12:59 you won't get every single loss lump out. 13:02 No, you won't but you will get most of it out. 13:05 And then the rest will be come out in the baking. 13:07 But what you don't want is 13:08 large lumps of flour that baking into 13:10 and then the flour it tastes... 13:12 And then, you take a bite and you get a whole-- yes. 13:14 Yes, flour of, mouth full of flour 13:16 that's what you don't want-- 13:17 Now see this which I'm sure everybody will enjoy doing. 13:23 So much like massaging the mixture. 13:26 Absolutely. 13:27 So, and then we're going to add the raisins. 13:31 The raisins coming? 13:32 Can you tip the raisins for me, please 13:33 while I get rid of these-- 13:36 There you go. 13:39 Stir those around. 13:43 Now what made you into this type of cooking, 13:45 in the beginning, Susanne? 13:46 Well, traditionally because my country orient is Jamaica. 13:53 Even though you grew up in England. 13:54 I grew up in England. 13:55 But, if you think of--say if your parents had graduated-- 13:59 not graduated, immigrated to say India 14:02 you would still know American recipes, 14:03 because your momma teach you American recipes 14:05 even if spoke the language, 14:07 you were born there, grew up there, 14:08 into school there, you will still have 14:09 some connection with America. 14:10 It's a culture. So it's the same as myself. 14:12 I was born in London, grew up in London 14:14 but my parents are from Jamaican, 14:15 so they taught us and they very patriotic. 14:17 Yeah that's honor. 14:18 So you must know the national anthem, 14:19 you must know the national flower, 14:21 you must know all the dishes, 14:23 you must be able to speak the dialect, 14:24 it was very scary thing. 14:25 That's, wonderful, and what about going more plant based? 14:28 There is a-- I'm in Jamaica-- 14:30 Were you always planned based or? 14:32 No, no. No, okay. 14:33 So what led you on that journey, 14:35 going more plant based. 14:36 It's through church, through the church actually. 14:40 And for me personally in recent years 14:44 I've had to undergo major surgery twice. Okay. 14:47 And I just got to point where there is a saying 14:50 that says genetic loads to gun, "genetics loads the gun, 14:54 but lifestyle pulls the trigger." 14:56 So that the illness that I had, 14:59 that I had to under related to-- 15:00 Were related to genetics you can. 15:01 Yeah, they were related to genetics 15:03 but it was lifestyle perhaps that pulled the trigger. 15:06 We may never know. 15:07 But I thought, you know what? 15:09 This hospital thing is not fun. 15:12 They can't cook. 15:13 It's very boring, so no, thank you. 15:15 Absolutely, so we're put in our bun. 15:17 Yes. 15:20 Then pour it in. Yeah. 15:23 You know all the raisins under there. 15:27 So this must be our topping over here. 15:29 It is, but I'm-- because of time-- 15:32 We're not gonna-- 15:33 Really, what you would do usually 15:36 is bake this for 15 minutes 15:39 so that it's kind of a just starting to set on top. 15:42 And then you may, you mix the sugar, 15:45 the coconut milk, and some butter, 15:48 and then pour it on top, 15:49 so that when it's cooks the top layer 15:51 is kind of like a jellyish, 15:53 softest consistency in the bottom. Nice. 15:54 Oh, that's sounds good. Yes. 15:57 But we're not able to do that now 15:59 but, all you do wait 15 minutes then pour it on top 16:01 and then let it continue cooking. 16:04 And it bakes at 350 Fahrenheit. 16:06 Three fifty Fahrenheit, 16:07 which is 180 Celsius and gas mark four. 16:11 Four. Okay. Yes. 16:13 I'm learning this. 16:14 And that's as simple, that's as simple is it is. 16:16 I love that and we have 16:18 some that already finished here. Yes. 16:19 Put the raisin on top, and I can see, 16:21 the coconut milk and the sugar that you added later, 16:24 you can see that it makes the difference on the top. 16:26 Looks wonderful and I have my own private stash. 16:30 Enjoy. 16:32 Oh, that's great. 16:36 I'm glad you like it. 16:38 I love spices. 16:39 So everybody watching from Jamaican now will got yeah! 16:45 That's why I'll be coming to Jamaica 16:47 and eat your food, it's wonderful. 16:48 Oh, I love it. 16:50 The spices make it. Thank you. 16:52 Very nice, lets go to our next recipe. 16:54 You want to read that. 17:19 Yummy. I like it with the mango. 17:22 I know, it's one of my favorite fruits. 17:24 Is it really? Yes. 17:25 And it is very quick and easy to make. I like that. 17:27 As I try to make all my recipes. 17:29 So basically, you just put the flour-- 17:31 and in the recipe we said all purpose flour, 17:34 it's also known as plain flour. 17:37 Same sort of thing. Okay. 17:38 You want me start, you know? Yeah, the baking powder. 17:40 Yes, please, yeah, go ahead. 17:42 Thank you. 17:43 Cardamom powder, so basically you sift together 17:46 all of the dry ingredients and set that aside. 17:49 And then in another bowl 17:51 we're gonna add the delicious mango puree. 17:54 Now, how did you make a mango puree? 17:57 What did you do that? 17:58 Well, because we're traveling 18:00 and we're in the US we just got the tin. 18:05 But, if I was making this at home 18:07 I would try to disuse mangos. 18:12 In Jamaica one of the mangos 18:14 that you use for stuff like this, 18:15 this is called the Julie mango. 18:17 Because there are different varieties of mangos 18:19 Julie mango is one that you can use 18:21 when you're making a lot of mango juice and so forth. 18:24 But any mango really would be fine. 18:26 So you just peal it? 18:27 You peal it and then just crush, crush the flesh of it. 18:32 You can do that with-- 18:34 The blender or? 18:35 You can do with a fruit processor 18:36 or can just with them a fork or whatsoever. 18:39 Okay, yeah. Yeah. 18:40 So, then you stir all of this together like so. 18:44 Yum. Yum, is right. 18:49 And I like the way when you bake it, 18:50 it comes out that nice kind of yellowy orangey color. 18:53 Yeah! What fabulous? Yeah. 18:55 Like that, so we're gonna move this over here 18:59 and then you're just going to add this. 19:03 Little bits at a time. 19:04 Yeah, so that the flour doesn't go all over the place. 19:08 Yes. That's very smart. 19:11 Just mixed up together. 19:13 Very nice. 19:15 I sometimes make this like for in cupcakes 19:19 I was going to a potluck at church, 19:21 Holloway church in north London. 19:23 They said oh, please. 19:25 Some of them all me Kirly-Sue. 19:27 They say Kirly-Sue, can you bring some cupcakes? 19:29 So I made a cupcake version of this 19:32 and the cupcakes were, 19:34 as they say gone in 60 seconds which is a huge complement. 19:37 They were fabulous. Yes. 19:39 There were people taking their main course 19:42 and then heading straight to the dessert table 19:44 before they finished the main course 19:46 and went up now I'm gonna make sure I get a cupcake. 19:48 I need one of Kirly-Sue's cupcakes 19:49 because we know, Kirly-Sue makes good cupcakes. 19:51 And the kids were all ah, cupcakes, yes. 19:54 Everybody likes cupcakes. 19:56 And you know I love that about your cooking 19:57 and your recipes, Susanne. 19:58 Thank you. 19:59 Because there are things that we would recognize. Yes. 20:02 You know the food-- Familiarity-- 20:04 That we are familiar with that we say, oh I recognize that, 20:06 I would like to eat that but here 20:07 is just a plant based version. 20:09 Yes. So that's great. 20:10 I like that very much. 20:12 Some of them are plant based anyway like, 20:14 the cornmeal pudding we made earlier 20:17 that would be vegan anyway. 20:19 Okay. Yeah. 20:20 Because in Jamaica there is a movement of people 20:23 called "Rastafarians" which is a religion 20:28 and they eat only vegetarian or vegan food. 20:33 And there are some them who don't cook anything, 20:35 they just have raw food. 20:36 They are very healthy and live very long as well. 20:42 So and you just transfer that in to the bowl. 20:45 You want me or you're going to? 20:46 Yes if you could hold it for me it's a quite heavy this bowl 20:48 There you go. Yep. 20:50 And you've already greased the pan? 20:52 Yes, we did. Perfect. 20:55 My glamorous assistant taught me. 20:58 It's nice, you got your two sisters coming. 21:00 I have, yes. 21:01 Not one but two this time. 21:05 It's nice. 21:07 Because when you come it's a lot of work 21:08 and then this time Jeremy and Iris came 21:10 and they're in kitchen too and that's a blessing. 21:12 Yes, definitely. That's wonderful. 21:14 Really they are very grateful. 21:16 So we shake it around like that and then that's go in the oven. 21:20 And what's baking, at what temperature? 21:21 It bakes at, 21:23 always I have to have my notes for my US conversion, 21:27 350 degrees Fahrenheit, 21:30 which is a 180 degrees Celsius, and its gas mark four. 21:35 Okay. 21:36 For 35 to 40 minutes 21:38 and then when it's all completed it looks like this. 21:40 And that looks fabulous. 21:43 Yum, yum, yum. 21:45 And you can see's that nice color, rich color as well. 21:48 Oh it's beautiful, I love it. 21:49 Probably if you use fresh mango it has a even better taste. 21:52 If can't and you can only get the pureed one in the tin 21:56 then go with what you've got with. 21:57 You can use the fresh one. 21:58 Oh yes-- It's fabulous. 21:59 Fresh is always best, 22:00 just because the flavor of so much better. 22:01 Yes, it's such a stronger flavor. 22:03 Yes, is less work to do when you use good ingredients. 22:06 It is, that's right. Absolutely. 22:08 Lets go to our next cake recipe. 22:10 That the "Vegan Ginger Cake". 22:37 Yummy, yummy, that's what I can say 22:39 about the whole program. 22:41 Because you all know I like desserts anyway, 22:42 but these are healthy plant 22:44 based desserts, and I like that. 22:45 That's all nice. 22:46 And this is again is another quick and easy one to make. 22:50 So you add, to bowl you put in the oil 22:55 and the sugar. 22:56 Have you ever made up with non-sunflower 22:58 like if you make the different types. 22:59 Yeah, you can use, you can use, 23:00 I think in the US you have safflower oil 23:04 or you can use canola oil as well. Okay. 23:07 Yes, you can, it doesn't have to sunflower. 23:08 It gives us options, okay. 23:09 Yeah, and maple syrup. Nice. 23:13 And your vinegar and you stir those together. 23:19 That was our apple cider vinegar you used for that, 23:21 all right, okay. 23:25 Just stir that around. So you want to mix it. 23:28 Just to combine it. 23:30 Then you just add all the rest of the ingredients. 23:33 Nice. So now we gonna add our ginger. 23:36 And the bicarbonate soda would be-- 23:38 Also called baking soda in other countries. 23:39 Okay, yeah. 23:41 Sounds good 23:42 Yes, stir that around. 23:45 Have you ever made it with fresh ginger 23:46 or you always do it with-- 23:47 Fresh ginger is good to use. 23:49 If you can use the fresh ginger even better, 23:52 as I say, fresh is best. 23:53 Yes. 23:54 And if you can do that that will be much better. 23:58 And yeah, that's, that's what you want to go for, 24:02 but obviously you just make sure 24:03 you don't over do it with the amount of what it will be-- 24:06 as it they call it like the kick of seven angry mules. 24:11 Yeah that's what you don't want. 24:13 That would have a good kick if you go too much. 24:14 Absolutely. 24:16 And then you add your soya milk 24:19 and then you're good to got to just stir this. 24:21 Nice. 24:24 Now do you do this full time in ministry? 24:26 I'm almost there, 24:28 by the time I come back to record some old shows 24:31 I will be able to say, yes, I am full time. 24:34 Amen. Amen. 24:35 God is sending me down that path and I'm almost there-- 24:40 not long now to go. 24:41 So He's opened up many doors for me 24:44 and I'm, I'm very grateful and I feel humbled, as well. 24:48 Amen, Amen. 24:49 But to me when you put your hand 24:50 or your life in to the hand of God. Yep. 24:52 You know, what you have done and you say okay God, 24:54 I wanted to use by You which You have done 24:57 and then God put in your hear this burden, 25:00 this desired to do the plant based, 25:03 to reach out, and to minister to people 25:05 from all over the world. 25:06 And so, that's an incredible thing. 25:07 And not only has God birth the ministry in your heart 25:10 now He's providing the way that you can do fulltime. 25:12 Absolutely. Praise God. 25:14 Because I love the last time Susanne was here 25:15 we were saying 25:17 and you know you were talking about 25:19 wanting to step out into full time, 25:20 but it wasn't a reality yet. 25:22 Now we think a year from now look what God has done 25:26 and how God grown her ministry 25:28 and now she is ready to step out full time. 25:30 So I want to encourage you at home two things. 25:34 First of all to pray for Susanne, 25:36 pray for her ministry, pray for the calling 25:39 God has put in her heart and in her life. 25:41 And the second thing, maybe God is calling you 25:43 and He is saying okay, my son, my daughter, 25:46 step out in to something. 25:48 I've given you this call I've planted it in your heart 25:51 and step out in what I've given you. 25:53 So that's just a challenge for you at home 25:55 because God gives each one of us something. 25:57 Absolutely. And He wants us to do that. 25:59 Absolutely. Praise God. 26:00 I'm excited for you. Thank you. 26:02 That's very nice. 26:03 And we just transfer in to a beacon tin and-- 26:09 It sounds good. Then we just bake it. 26:12 Oh yes. What do we bake it at? 26:14 We bake it at 350 degree Fahrenheit, 26:18 180 degree Celsius, or gas mark four. 26:20 Okay. 26:23 Thank you. Nice and it bakes for? 26:26 About an hour to an hour and half, it take's a while. 26:28 Quite a while. 26:30 You have put a toothpick into the middle of to see 26:31 if it comes out clean because the middle tends 26:34 to take a little while 26:36 and if you can put it at the top of then, 26:37 then the top shelf of the oven then that will help as well 26:39 or if you got a fan assisted convection oven even better 26:43 because then it blows all the air around us fine. 26:45 Absolutely. And that's it, simple as that. 26:47 Nice and when it's all finished it looks-- 26:48 Here is one me prepared earlier. 26:50 Yep. Thank you. Well, that's look good. 26:53 Later I will cut a piece, 26:54 but we don't want to cut in to it now 26:55 because it's look so pretty. 26:56 Okay. The cakes all done. 26:59 Lets go to our next recipe "Vegan Brownies." 27:03 Do you want to read that Susanne? 27:04 Sure. 27:26 Very nice. 27:28 Brownies to be our traditional American, 27:30 but I think they could be traditional 27:31 anywhere all over the world. 27:32 Do you think? It's universal. 27:34 Yes, universal, that's right brownies. 27:37 Wherever you're in the world everybody loves brownies. 27:39 Everybody loves brownies. Yes. 27:40 Yes, so we got to do a plant based brownies. 27:42 Yes we are. 27:44 So you put the flour in to the bowl, add the sugar. 27:51 Now you use different types of sugar, 27:53 like this one now the demerara the last one-- 27:55 some have different types and is there a reason for that? 27:57 Some, some sugars give it more caramelly type flavor 28:01 and some give it a more kind of light and fluffy. Okay. 28:04 Depending on what you're making. 28:05 What you're looking for. 28:07 Yes. Perfect. 28:08 You put those in, 28:10 so we put in the salt and baking powder. 28:13 Just give that a stir like so. 28:15 Just to combine all the ingredients, 28:17 it doesn't have to be. 28:19 A difficult process. 28:21 No, it's not a difficult process at all. 28:23 You stir around like that 28:26 and then you're going to add water, 28:32 the oil... 28:36 and vanilla... 28:40 and stir. 28:44 And this is really-- it looks like 28:47 you're in Willy Wonka's Chocolate Factory. 28:50 That's right. 28:51 It's so nice. 28:53 Oh, yes, absolutely. 28:56 Now you look lot of these recipes online 28:58 as well, don't you? 28:59 Yes, I've got a YouTube channel 29:01 and on it you've got recipe videos. 29:04 Lots of recipe videos, so you can go on there 29:06 and watch me doing the cooking demonstration 29:10 and in the comment section below 29:12 it has the recipe as well. 29:13 So you can see the recipe. Nice. 29:14 Now, I have not been to your YouTube channel 29:17 so I'm not speaking from experience 29:18 because I don't know. 29:20 But, where would you-- do you do it in your home? 29:23 You do it at the church? 29:25 Where do you do that cooking demonstration? 29:26 Lots of different places, lot of places. 29:30 I've done one of the places is, 29:32 there is a shopping mall in an London 29:36 that has a kitchen stage for people 29:39 to do recipe demonstration 29:42 and I managed to get a spot there. Nice. 29:45 To do some demonstrations, and I was-- 29:49 So like a professional crew came and filmed it? 29:52 Yes, yeah, I got a crew, camera crew to come and film me 29:54 so those clips are on there as well. 29:56 So yeah, lots of different clips. 29:58 Nice. 29:59 So then we just transfer into here. 30:06 Like say... 30:11 Okay. 30:16 Nice. 30:19 Yeah, it smells good. 30:21 Smells like a big slap of chocolate doesn't it? 30:23 It does indeed and we are definitely ready 30:26 to consume it. 30:27 Okay. 30:28 And then this goes in to the oven for... 30:31 Three fifty. Three fifty, yep. 30:33 Fahrenheit. Fahrenheit. 30:35 Which is 180 Celsius. Yes. 30:37 And Gas mark four. 30:39 I'm getting good at this, if I read it. 30:40 Thank you. 30:42 All right, and that's there you have it. 30:43 And it bakes for half an hour or? 30:45 Yes, and you have to watch it because it can go quite quickly 30:48 depending on size of the pan, you got to end. 30:51 Oh yeah, that's it then you can enjoy, 30:53 cutting into little slices and taste. 30:55 That's the best. 30:57 And we have some that's all finished. 30:59 Here look at that, I love that. 31:01 Would you like to try some? 31:03 You better wait, you want to try some. 31:13 Oh, that's good. 31:15 I'm glad you like it. 31:18 I've made these for different occasions, 31:21 I've also use the same recipe to make cake bites. 31:25 You know cake balls, I think you call them or cake puffs. 31:30 It's like a round cake ball of a cake, 31:34 and it's on a lollipop stick. 31:35 Nice. Yes. 31:36 I've made that so because I got a cake puff maker at home. 31:40 So you use the same plant base thing 31:42 and you just make it something modern as well. 31:44 Because sometimes with vegan things 31:45 people think oh, it's gonna be something old fashioned 31:47 and not that exciting. 31:49 But cake puffs, or cake balls are something quite new. 31:53 So I've just use the plant based traditional recipe and-- 31:57 We're talking about the image right of veganism 32:00 at the very begin of the program. 32:01 So that would be another image 32:03 or we could say an image of myth 32:05 that you trying to dispel that-- 32:06 Yes, absolutely. Veganism is old fashioned. 32:09 That it can be modern, incoherent, 32:11 and relevant as us today. 32:12 Absolutely. 32:14 I like that. 32:16 Very-- this is good. This is-- it's very, moist. 32:19 Yep. 32:20 Just the right amount of sweetness, 32:21 it's not too sweet it's perfect and nice and chocolaty. 32:26 It's wonderful. 32:27 Thank you. Very, very nice. 32:28 You could have that for parties. 32:29 Definitely. And cake puff. 32:30 Yes, of any special occasion and Christmas, Thanksgiving. 32:34 Whatever the occasion is. 32:35 So now did you any catering with your ministry, or no? 32:38 No, I don't. 32:39 No, I don't yeah. 32:40 Just going out and sharing this. 32:42 Yes, yeah. That's wonderful, 32:43 Because that's a whole different approach. 32:47 It is, right. 32:48 And you have to say, how has God called me 32:50 and God has called you to this specific-- 32:52 Yeah, but not to catering, you know. 32:57 Well, let's go to our next recipe here. 33:02 Yum. 33:03 Yum, that's right. 33:30 Now would you have sweet potato pudding 33:32 in England or in Jamaica? 33:34 I know we got it here. It's Jamaican. 33:36 It's Jamaican. Yes, yes. 33:38 Very nice. 33:39 And I know we have especially southern cooking, 33:41 we have a lot of that sweet potatoes. 33:42 Yes. Yeah. Oh yeah. 33:43 So, the sweet potatoes are pealed and grated 33:47 finely so we can put that into the bowl. 33:50 You done the work for us. 33:51 Yeah. 33:53 Didn't thing you'd want to stand here, 33:55 peel and then grate it so, yeah. 33:58 We've done that already. 34:00 Very nice. Thank you. 34:01 Then you add your coconut milk. 34:05 Obviously if you can make the fresh coconut milk-- 34:08 You would want to grate it and make your own-- 34:09 Grate it. 34:10 Yeah, because how you do it, is you grate the coconut 34:14 and add warm water to it, 34:17 and then squeeze it through a sift 34:18 and then that's the coconut milk 34:20 that will come out through it. 34:21 Okay. Then you add the grated apple. 34:24 Nice. 34:27 And you can use any type of the apple? 34:29 Yeah. Okay. 34:31 Add your raisins. 34:35 So this is really easy. 34:36 You just grated and then you just put it in together. 34:38 I like that. Yep. 34:41 Lots of Jamaican recipes are quite easy, 34:43 we don't like complicated. 34:45 We like to make life's simple for people. 34:48 They're quite easy to follow yeah, in terms of baking. 34:51 I mean, the savory dishes 34:52 now those, those can't be more complicated. 34:55 But you're baking your sweeter dishes? 34:57 Yep. 34:58 All right, you mix all together like so. 35:03 It's very nice. Okay. 35:05 Now you do a lot of social networking-- 35:08 Social media, yes. 35:09 I mean, your ministry, social media, social networking 35:12 and you're tell me about was it a Facebook post that you did? 35:15 Yes. 35:16 I have a Facebook page 35:18 and I also belong to other vegan Facebook pages. 35:23 So I'm asked the question in a Facebook forum to say, 35:28 if you could find out more information about veganism 35:31 besides food, what else would you be interested in? 35:34 So, you posted that question on your Facebook? 35:36 I did, and I've-- And what was the response? 35:39 I had over 100 people respond 35:43 with a whole host of different comments and suggestions. 35:47 But to pick out a few of them 35:49 the most popular responses were, 35:51 they wanted a list of ingredients 35:53 that had animal products in it that it was an obvious, 35:57 that they have-- 35:58 So, like if you buy a prepackage, 35:59 say you're buying a bread or some thing and say-- Yes. 36:01 Is there animal products in this or whatever? 36:03 Yes. Okay. 36:04 One of them for example 36:06 is red food color in Cochineal 36:08 or something like that I don't know what it is called, 36:10 but red fruit in some other countries 36:12 has animal products in it 36:14 and you wouldn't necessarily know that. 36:17 You would not know that at all. No. 36:18 So there is hidden animal products in different things. 36:21 He wanted to list of that. 36:22 Can you give us another example? 36:23 Can you think-- I know I'm putting you on the spot 36:25 but any other food ingredients that would have? 36:28 Pastry, some pastry has pork fat in it. 36:31 So you would need to kind of, 36:32 you have to be an ingredient spy, 36:35 you have to always look at it. 36:36 But sometimes the ingredient may be called 36:38 something that you're not familiar with 36:42 or you may not necessarily know is an animal product. 36:45 For example in the UK lard is pork fat, 36:49 it's a pork product. 36:50 It's an animal product. 36:51 So, if the pastry said lard in it 36:53 then you wouldn't have it obviously 36:55 because it's not vegan. 36:56 So its things like that. 36:58 That was one of them they wanted to know. 37:00 Another one they wanted to know is 37:02 very easy go to recipes. 37:04 So if you're a busy person, you come in from work 37:06 and you want to know what can I cook? 37:08 You can just pull out one of your easy, 37:11 quick and easy go to recipe. 37:13 So they wanted list of those, 37:15 quite of lot of different things 37:17 that they wanted to know as well. 37:19 So, it's was really inspiring 37:21 and it showed there was hunger for knowledge, 37:23 and a lot of people wanted to know 37:24 lots of different things about veganism. 37:26 So, it was, it was really interesting. 37:28 And also people asked about, raising children as vegan. 37:33 I don't have any children. 37:34 But, I have two nieces and nephew. 37:36 So I'm an experienced aunty. 37:39 Yes. 37:41 Absolutely, because probably parents say, okay, 37:43 can my child get enough calcium to build strong bones? Yes. 37:47 Is there enough protein for their body? 37:49 And you think about all these things as a parent 37:50 because you want want's best for your child. 37:52 Yes, absolutely. 37:54 So-- That's great. 37:55 Well, praise God. Yeah. 37:57 So, we're gonna need some help with this. 37:58 All of it can't fit in here 38:00 so we just put some of it in here. 38:01 Hopefully we're not splashing your apron there. 38:03 No but good. 38:05 You put that into here. 38:06 I think that should be enough-- actually we can fit all. 38:10 So you-- would you normally-- well this isn't enough for, 38:12 I was gonna say you could have two loaf pans-- 38:14 You could actually, yeah, or just one big one. 38:15 Oh, one, okay. Yeah. 38:17 Okay, okay. That will be fine. 38:18 Because it's lot of--whole lot left for a second one. 38:20 No, and we didn't put a lot of sugar in there, 38:22 because it's sweet potatoes sweet enough 38:23 and you got raisins in there, 38:25 so that's enough, that's enough. 38:27 Yeah. That's great. 38:28 And then you just bake it at... 38:31 Three fifty, that is our magic number. 38:33 Yeah, 180 and gas mark four. 38:36 That's it And that's it, simple as that. 38:38 And it's bakes for an hour or-- 38:40 Yes, it needs to bake for about an hour, 38:42 hour 15 minutes depending on what type of oven you have 38:46 because you know, different ovens 38:47 bake slightly differently. 38:50 All ovens are not credited equal. 38:51 No, they are not. 38:52 So, how would you check your oven to know, 38:54 okay as my oven comparable to someone else's oven? 38:57 Do you know what I'm saying? 38:58 Yeah, that would be difficult 38:59 because you have to use the oven to find it now. 39:02 So the main thing is once you are baking this, 39:04 is to just keep an eye on it. 39:05 So, after an hour check it, 39:08 put a toothpick in the middle see if it comes out clean, 39:11 you know, and then just test check if it isn't, 39:14 then give it another 10 minutes or 15 minutes 39:17 and then it should be done, fine. 39:18 Would you be an advocate, 39:19 you know, they say you should put a temperature, 39:21 you should check and see if my oven 39:24 actually say's this is 350 say Fahrenheit 39:27 and then I look at the temperature 39:28 is really at 350 or not 39:29 are you an advocate of that, or not? 39:31 My-- yes I'm. 39:33 In my experience usually the oven temperature 39:37 on the oven doesn't compare with the-- 39:39 if you put the oven thermometer in the oven. 39:42 I have a oven thermometer at home. 39:44 Because the temperature that the oven tells you it's that 39:47 usually differ some what to the actual temperature 39:50 in there oven, if you put a oven thermometer in there 39:53 which you could buy them. 39:54 Which would be, which would be higher the oven thermometer 39:56 or the actual temperature on the oven? 39:57 Not necessary higher, 39:58 which one will be more accurate would be the-- 40:00 Okay. 40:01 The thermometer inside the oven 40:04 because that called lie reading. 40:05 Absolutely. 40:06 Probably they do both a decent work. 40:09 Yes, so I would go with that. 40:10 But they are not always accurate 40:11 what's on your, on your knob. 40:13 No, they're not. Okay. 40:14 No they are not and particularly with baking, 40:15 baking is a science 40:16 and you need to be as accurate as possible. 40:18 Yes. Yes. 40:19 And we got a final product here, that's looks wonderful. 40:22 Yeah, thank you. 40:24 Yummy, very nice, 40:25 and we got the sweet potatoes in the side. 40:29 That's great. 40:30 Now we did not do the topping, did we? 40:32 We did it. 40:33 Didn't we read a recipe for the topping in the beginning? 40:34 Yes, we did, wait till you make it bake 40:38 for 15 minutes first of all 40:40 and then you mix the coconut milk, 40:42 the sugar, and a little bit of raisins 40:44 and then you put it on top. 40:45 Because when you make it bake first 40:46 and you make it a little bit solid it's sets a bit. 40:49 We did that with the cornmeal. 40:50 Yes, the similar thing. The sime-- okay. 40:52 Yes, and you do that. 40:53 And then it's comes out wonderful. 40:55 Oh, yeah. 40:56 Because that would give it that extra flavor on the top. 40:58 Yes, yes. Yes. 40:59 And then get all the way through-- I like that, yummy. 41:02 Okay, let's go to our last recipe, 41:05 for, we're doing raw, Raw Carrot Cake? 41:07 We are, yes. 41:08 Do you want to read that for us, Susanne? 41:09 Yes. 41:34 I like this recipe because it features raw. Yes. 41:36 And a lot of times when we think something is raw 41:39 or they say live we think of just a salad. Yeah. 41:41 Or something like that, but, but you're saying 41:43 I can make a dessert and have it be raw. 41:45 Absolutely. 41:47 This dessert actually a friend of mine called Melissa 41:50 inspired me with this recipe. 41:52 She gave me this recipe. 41:54 Because I saw her on social media 41:57 I'm connected to her and she made it. 41:58 And I said to her, I need, I need that recipe. 42:02 It's really great. That's wonderful. 42:04 So thank you, Melissa. That's wonderful. 42:06 And are you doing more raw recipes or not really? 42:08 I'm gonna, I'm gonna be bringing out, 42:10 a raw cook book soon, yeah. 42:13 By the time I come back next year that one will be out. 42:16 Because lots of people ask me about raw food recipes, 42:20 I've got a friend called Sibell who lives in Australia 42:25 and she inspired me as well. 42:27 She does lots of raw food recipes 42:29 and she really, she is really good at in 42:31 and they taste nice as well. 42:32 She is really good. 42:34 So thank you Sibell. 42:36 Thank you, Sibell. That's great. 42:37 Yeah. All right. 42:39 We already did some of the work. 42:40 You grated some stuff and-- 42:41 Yes, so you've finely grind 42:44 and finely grate the carrots 42:47 and so you put them into a bowl like so. 42:49 Remember there is no baking in this. 42:52 This is basically you make it and put it in the freezer. 42:55 Oh in the freezer? 42:56 Yep. Oh. 42:58 Okay. 42:59 And then you mix it in with your nuts. 43:03 Do you find when people are looking in to veganism 43:05 do they even begin to raw 43:08 or is that like a whole another world? 43:10 It is a whole another world but they tend to overlap. Okay. 43:13 Because it, you know, raw tends to be 43:15 not always not always vegan but a lot of it is. Right. 43:19 Yes, you mix in nuts and nicer, and then you blend the dates. 43:22 I've done this already. 43:24 Blended that dates, I soaked as well. 43:27 So you want to soak them in, okay. 43:28 Yeah. 43:30 So, this is how you sweeten 43:31 it's got dates and raisins in it 43:33 and carrots are quite sweet as well. 43:34 They are. 43:36 And again this is the good one 43:37 for getting your children involved as well 43:41 or if you just want something quick, easy, 43:43 simple and different 43:44 and if you have any dinner party as well. 43:47 Then you add in your spices. 43:50 Oh yeah, that would give a good flavor. 43:52 Ginger, cardamom, all that. 43:58 Now, were lot of people are starting to especially, 44:02 I shouldn't say especially. 44:03 We know, all different types of people 44:06 are started to move toward to veganism? 44:08 Veganism. 44:09 Started to be more open to it but it also in public arena 44:12 it's becoming more now popular. 44:13 It's on the raise. 44:14 Yeah, lots of celebrates are vegan 44:18 and I've notice that Oprah tried out veganism recently. 44:23 And in her magazine she had some kind of vegan challenge. 44:27 I'm aware that, I think Ellen DeGeneres say, 44:30 yeah Ellen DeGeneres she is a vegan, 44:33 Russell Brand, he is a British present and comedian. 44:36 I think he does a lots of stuff here in the States. 44:39 He is a vegan and lots of people becoming vegan. 44:41 And athletes as well. 44:43 I mean, these athletes-- Lots of athletes, yeah. 44:45 Who are all getting into that which is, you know 44:46 people think, okay, well, I need to be strong. 44:48 But yet, they are athletes and there are, 44:50 you know the bodies at peak performance. 44:53 And yet they are going into the vegan. 44:54 Lots, lots of them are... 44:58 in addition to that people are just wanting more options. 45:03 Because in the UK, 45:05 we at one point had a horse meat scare 45:09 where one of the popular supermarket's, 45:11 it was discovered 45:13 that the burgers had horse meat in it not beef. 45:18 So it was a terrible experience for the UK. 45:22 So, lots of people during that horse meat scare 45:25 were asking me for more information about the veganism. 45:28 A friend of mine who wasn't a vegan, 45:30 she had recently had a baby and she said to me 45:33 Susanne, I need some more information on veganism 45:36 because I'm not happy to, 45:38 you know, she said my child is a baby 45:40 but had she had been older 45:42 I could have bought those burgers 45:43 and given them to her and who knows 45:44 what could have happened. 45:46 So she wasn't very happy, so she said, 45:47 I need to know more about a plant based diet, 45:51 and she said I need to buy one of your books please. 45:53 So said okay, no problem, that's fine. 45:55 Absolutely, so the control wasn't very good, 45:58 quality control on that. 46:00 Till that was through I guess. 46:01 Well, with anything, with any kind of production there, 46:04 you know, we live in a world where mistakes can be made. 46:07 That is true. 46:08 And the supermarket came-- their CEO he came out 46:12 with an official apologize to the public 46:14 and it was on the news, it wasn't very good. 46:17 No, the apology was good 46:18 but you know that wasn't a very good experience, 46:20 obviously for them. 46:22 So, yeah, it did create a lot of interest in-- 46:27 It does right. 46:28 And in England we also have meat free Monday. 46:31 Where they encourage people once a week to have-- 46:33 Do you having anything like that? 46:34 We go meat free. Meat free Monday. 46:36 No meat free Monday. 46:37 Or sometimes they call it as meatless Monday. 46:39 Yes, I was gonna say meatless but yeah, absolutely. 46:43 Then you just put it in to your container. 46:48 And it's a nice orange, nice bright color as well. 46:51 I think this would be well, 46:52 really well in the summer as well. 46:54 Anytime of a year but especially in the summer 46:56 because always it's frozen. 46:59 And you know, I was thinking 47:00 that going back to the different celebrities 47:02 and the people who are in to going more vegan, 47:05 going more plant based, 47:06 you know, when you think about it, 47:09 it's a great thing that that people in the secular world 47:13 are getting in to that and that was wonderful. 47:15 But at the same time it gives us, 47:17 you know, as Christians who have the health message, 47:21 who say as we share this plant based diet 47:24 not only will it make you feel better 47:26 but it's gonna connect you more closer with God 47:28 and to me that's a beautiful thing. 47:29 You know, as your mind and your body is healthier 47:32 and then of course, you're connected more with God. 47:35 And so that the whole goal of going plant based 47:38 and doing that is with the spiritual component 47:40 which we have. 47:41 Yep, well body is a temple of the Holy Spirit 47:44 and you should look after it. 47:45 And you know, God knows what's best for us, 47:48 He made us, He designed us 47:49 so He gives us instructions on how best to look after that. 47:54 It's like with any manufacturer 47:55 there is instructions so there you go. 47:58 That's right. 48:00 So we have this done and I was just gonna ask you 48:02 we don't bake it, it goes in the freezer. 48:03 It goes at no degree Celsius, no degree Fahrenheit, 48:08 no Gas mark-- 48:10 Because it's your free to for an hour. 48:12 Okay. Yeah. 48:13 And then it would be ready to serve after an hour. 48:15 Ready to eat at your leisure. 48:17 Nice, and we have one that's all complete. 48:19 Yes, there is one there. That's looks great. 48:21 I like it very much. 48:22 And it keeps the nice color as well. 48:24 It does, right because there is no cooking. 48:26 So you already have the live enzymes in there. No. Yes. 48:28 That's great. 48:29 Now, we're gonna talk about your cookbooks one more time 48:31 before we go to your address. 48:33 You have several cookbooks out. I do. 48:35 I have some actually in my kitchen at home 48:38 and it's a blessing. 48:39 You know, the plant based food, 48:41 the food that we're familiar with that, 48:43 we recognize and also food it just tastes good 48:46 and that's the good thing about Susanne's cooking. 48:48 You have how to become a-- 48:50 "How to Become a Vegan?" Yes. Vegan, okay. 48:52 And that one is like how to tips and? 48:55 It's-- if you are new to become a new vegan 48:58 and you think, oh, I don't know where to start, 48:59 this will help you. 49:00 It's a easy to follow step-by-step guide. 49:03 It's an easy read, it's not that actually long either 49:06 and it helps you to make that transfer 49:09 from non-plant based to a plant based diet. 49:12 It gives you lots of information 49:13 and also information on DVDs you can watch 49:16 and other books to read, 49:19 also different websites you can go on different forums. 49:22 You can get help, because what would be really good is 49:24 if you have vegan sponsor. 49:26 So if know somebody else who is a vegan, 49:27 he is a nice vegan, non-angry vegan, a nice vegan. 49:31 Yes, they can help you on your vegan journey as well. 49:34 So that, that is important, 49:36 because lots of the time people want information. 49:39 Oh, of course. And easy information. 49:41 And how can you make a decision 49:43 without having information to make an educated decision, 49:46 so that's important-- 49:47 Because people have asked me how did you become a vegan? 49:51 And one of the things I did I read the book 49:52 called that "The China Study." 49:53 Yes. 49:55 Which is really, really helpful book. 49:56 I also watched a couple of DVDs 49:59 one was called "Forks Over Knives" 50:01 and the other one's-- 50:02 We have that here in the States it's a great-- 50:04 And another one it's an American film 50:06 called "The Truth About Milk." 50:08 Now, that one I'm not as familiar with, okay. 50:10 It's-- you can watch it on YouTube. Okay. 50:11 Yeah, it's uploaded it on there by "The Truth About Milk," 50:15 "Forks Over Knives," 50:16 and read the book "The China Study." Yes. 50:19 That's amazing. 50:20 Amazing it will, I mean if you doesn't convert you to veganism 50:22 at least you aware of these things. 50:24 And "The China Study" is not just one persons opinion, 50:28 he looks at his own research and then goes back 50:31 and look at other peoples research 50:33 and then put all together, 50:35 so it's not just a one persons coming to a conclusion 50:37 it's a whole collection of people coming to a conclusion 50:40 on why a plant based diet is so good. 50:42 That's great, and you also have a couple of more cookbooks 50:45 one is the "Sweet Treat" 50:46 and we took almost all of our and the recipes we did today 50:50 with Kirly-Sue's cakes were 50:51 from called "Kirly Sue's Sweet Treats." 50:54 Yes. That's right. 50:55 And then you have one other 50:56 which was something not entrees but midday. 50:59 "Mid Week Meals." "Mid Week Meals" 51:00 Yes. Okay. 51:02 "Mid Week Meals" and that's great too. 51:03 That gives you lots of ideas, great tips, and recipes. Yeah. 51:07 Would there be any breakfast at recipes 51:09 or they all more dinner recipes? 51:11 You have to buy the book and see. 51:13 That. 51:14 She is a good saleswoman, did you notice that, 51:16 buy the book and see. 51:18 Thank you for coming, it's just joy to have you. 51:19 You're welcome. Thank you. 51:21 We always love it when she and her sisters 51:23 come from across the pond as we would say it in England. 51:26 And what we what we to right now 51:29 is to put up a Kirly-Sue's address. 51:32 We want to put up, her social media information 51:36 and that way you can contact her for her yourself, 51:39 you can get any one of these cookbooks 51:41 or "How to Become a Vegan" 51:43 and you can check out her YouTube 51:45 all of that stuff is available, right here. 51:52 If you would like to know more 51:53 about Kirly-Sue's kitchen ministry 51:56 then visit her online at KirlySuesKitchen.co.uk. 52:02 That's KirlySuesKitchen.co.uk. 52:09 You can visit her on Facebook at Kirly.Sues.Kitchen. 52:15 That's Kirly.Sues.Kitchen. 52:18 Or you can find her on Twitter at KirlySuesKitchen, 52:23 again at KirlySuesKitchen. 52:27 Contact her today. 52:28 She would love to hear from you. |
Revised 2015-06-11