I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello, friends, and welcome
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to another 3ABN
today cooking program.
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My name is Jill
Morikone and we have with us
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in the kitchen a
very special guest.
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She has been here before
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and we loved her,
her heart for Jesus,
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her heart for
ministry and her food so much
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that we invited her back.
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I'm speaking of Lucia
Tiffany. And welcome, Lucia.
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Oh, thank you, Jill.
It's so nice to be here.
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It is a blessing
to have you here.
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Lucia is registered nurse.
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She is Master's of Public Health
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and as well in addition
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she and her husband have served
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as missionaries in Africa.
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She has a
tremendous heart for ministry
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but the thing I
like the most about
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Lucia is just
she is a woman of God
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and she loves people
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and loves to
impart to other people
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the things that God has taught
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and showed her in
regards to healthy eating,
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in regards to
lifestyle all of that stuff.
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So why don't you share us
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just a little bit about
the name of your ministry
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and how you got involved
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in this ministry
in the first place?
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Okay, my ministry is 3-D Health
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and I gotten involved
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probably from the
time I was a little child.
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I grew up within a
family where my parents
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were health
education team and we go around
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and do
vegetarian cooking schools
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at different churches
and communities both here
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in the United States
and in other countries.
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And so like I
grew up really enjoying
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working with
people and helping them
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to learn
healthier ways of eating
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and living in every
way not just about food
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but about the whole person,
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you know, the
different aspects of our lives.
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And so I just really,
really enjoy working with people
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that want to learn
how to live healthier
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or want to make
changes in their life.
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Amen, and as
part of this ministry
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you are involved now
with lifestyle coaching.
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Tell me about that?
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Yes, if people are really
wanting some encouragement,
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somebody to walk
along the path with them
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as they make changes
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that's something I
really enjoy doing.
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And due to
technology we can do that
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by phone, over the internet.
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So I can work with people
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wherever they are
in the world basically.
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And so, you know,
they can contact me
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and we can work out
schedules, ways to get together
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and share
encouragement and setting goals
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and how to reach them
and that sort of thing.
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So I could say, okay,
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I'm watching
this program right now
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and I'm
struggling with hypertension,
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maybe I had some diabetes,
I'm struggling with obesity,
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I don't want to
get out and exercise
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but I know I need to change
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but I don't know how
to do that I could say--
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Or where do I start or
you know that sort of think.
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We can sit down
and talk together
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and let set some
goals and then figure out
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a strategy
together to figure out
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how to get to those goals
in a way that works for you.
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Amen. That's wonderful.
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Coaching is
really big right now.
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A lot of people getting into it
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and I love to see that
with the health message.
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And we found that it's so
effective in behavior change.
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It's really one of the
most effective strategies.
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We are helping people to
deal with either reversing
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or treating the
health challenges they have
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but it's also really effective
for preventing disease.
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And I always
think that prevention
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is sure better than cure.
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Absolutely, that's right.
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Now in addition to
that, Lucia has a cookbook
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which I have in my own
kitchen and it's wonderful.
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We see it on the screen
the "Flavors of Health."
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What sort of recipes would
we find in this cookbook here?
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This cookbook has
all kinds of recipes
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from breakfast to desserts
to vegetables, soups, breads
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but all of the
dishes are plant based.
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So there are no animal products,
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no cholesterol,
very little refined foods
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and it's kind of a back
to basic sort of cookbook.
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Not a lot of real
specialty ingredients.
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Most of the things
you should be able to find
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in your grocery store shelf.
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I like that, that's great.
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And it has cute little
things, little comments.
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I'm looking here
this is a stomach
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and the stomach is
talking and it says,
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if you take a lot of
liquid with your meals,
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it takes me a lot
longer to get my work done.
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So it's a lot of helpful tips
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in addition to
all the good recipes.
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Exactly.
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Yeah, well, when Lucia comes,
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we love the food and
today is no exception.
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Let's take a look. We
are doing picnic food today.
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We're gonna start
with Bountiful Baked Beans.
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It's wonderful. They look great.
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I loved baked beans
and this is a neat twist
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with the little bit
of sugar you are adding
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and it's a
difference so I like that.
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Then we have a
Chick-It Seasoning.
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You're gonna teach us how
to make Chick-It Seasoning.
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I like that.
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A Vegetarian Egg
or chicken salad,
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we are gonna use that seasoning
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in it as well
and that looks great.
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And then we are gonna
make a Vegetable Seasoned Salt.
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This is exciting, we
are gonna learn a lot about
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different types of herbs.
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Lucia was
telling me so I'm excited
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to learn how to do that.
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Italian-style Potato
Salad and we put the season salt
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in the
Italian-style Potato Salad.
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I love potato salad.
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What better
picnic food is there?
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Then we are gonna make a
Texan Corn and Bean Salad.
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Look at the
colors and the cilantro
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and that looks yummy.
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And of course every
meal needs a good dessert
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and today is no exception.
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For our picnic we are gonna
have Carob Brownies, yummy.
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They all look
great and I know that
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we are gonna enjoy them.
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Let's read the first recipe,
okay, for that baked beans.
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The bountiful
baked beans have...
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Now, I noticed
you put dates in here.
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Yes.
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That's our
secret little sugar...
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That's part of the
way we get the seasoning
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because this kind of based
on a traditional baked bean.
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We use the navy beans
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which are the small white beans.
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You can see them right here.
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And you can also
use great northern,
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the flavors are very similar
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but I think
traditionally Boston baked beans
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or whatever,
always use the navy beans.
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And it was interesting to me
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when I was looking up
a little history of that
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that they got
the name navy beans
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because it used to be
a staple in the US Navy.
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Oh, I see. I didn't know that.
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Yeah, so it might have some
other names in other countries
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so I thought I make sure
you knew what they look like
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and you can find a
white bean that works for you.
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Now these are cooked already?
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These are already cooked.
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So you want
them cook thoroughly.
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Cook till they are
very soft with no seasoning.
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Don't put salt
in them or anything.
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You just want them to cook
till they mush really easily
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and then we are going
to add our seasonings.
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Is there any part or how
parts of dry beans to water
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and do you measure
that or do you not?
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That might depend on
how you are doing it.
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If you're doing
it in an open pot,
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you might need three
times as much water as beans.
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If you do it in a crock
pot maybe not quite as much
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because you have
less evaporation.
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But basically, you know,
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however you do
your beans is fine.
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We just want to make sure
that they are cooked thoroughly.
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Okay. Good.
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All right, so
then we are gonna add
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all of our other
ingredients to the beans
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and mix it well before we
put it in our baking dish.
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So we've got chopped onions here
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and then some tomato puree.
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This isn't sauce,
this is just the puree
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so you can even use your
own fresh tomatoes blended up.
00:08:08.03\00:08:11.32
And it's blended.
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Yeah. It doesn't matter.
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It's just to give it
that nice tomatoey flavor.
00:08:14.34\00:08:17.49
And then we put some molasses in
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because typically baked
beans can be quite sweet.
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They are.
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And molasses gives
a really nice flavor
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and still has a lot
of vitamins and minerals
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originally found
in the sugarcane.
00:08:28.99\00:08:31.80
And then instead of
adding honey or sugar,
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we are going to use some dates.
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You know, dates are kind
of God's natural sweetener.
00:08:36.37\00:08:39.43
They are very high fiber.
00:08:39.46\00:08:41.16
They are one of the most
high fiber foods there are
00:08:41.19\00:08:44.18
and it's interesting
that God combined that
00:08:44.21\00:08:45.87
with one of the sweetest fruit
00:08:45.90\00:08:46.99
'cause He knew we
needed the two together.
00:08:47.02\00:08:48.71
Yes, that's great.
I did not know that.
00:08:48.74\00:08:51.63
So I'm gonna put
this in my blender
00:08:51.66\00:08:54.17
and then we are
just gonna blend it up
00:08:54.20\00:08:55.74
till it's really
smooth because we don't want
00:08:55.77\00:08:57.48
to eat chunky dates
in there particularly.
00:08:57.51\00:08:59.25
Yes, so you just have the
dates and the water there.
00:08:59.28\00:09:02.53
Just dates and water
00:09:02.56\00:09:03.77
and then we will just blend them
00:09:03.80\00:09:04.87
till they are smooth.
00:09:04.90\00:09:08.20
That looks good.
00:09:23.98\00:09:26.15
Normally at home
would you blend it longer.
00:09:26.18\00:09:27.90
Or is this
about? No, this is good.
00:09:27.93\00:09:29.20
Good, okay.
00:09:29.23\00:09:30.73
Yeah, as long as you
don't have any date chunks.
00:09:30.76\00:09:36.52
I have never put
dates in baked beans.
00:09:36.55\00:09:39.04
Now this is a
brand new concept for me.
00:09:39.07\00:09:40.64
You know, this is a recipe
00:09:40.67\00:09:42.13
from one of my really
good friends Vickie Griffin.
00:09:42.16\00:09:44.27
Oh, yes.
00:09:44.30\00:09:45.38
And I really enjoy the
recipe and I've shared it
00:09:45.41\00:09:48.18
with a lot of other
people that enjoyed it.
00:09:48.21\00:09:49.92
And so I asked her Vickie,
00:09:49.95\00:09:51.65
can we use some of your recipes
00:09:51.68\00:09:53.31
and she said no problem.
00:09:53.34\00:09:55.10
Vickie is a great woman.
00:09:55.13\00:09:56.16
She is a woman of God
00:09:56.19\00:09:57.23
and she has a
tremendous health ministry.
00:09:57.26\00:09:58.94
Oh, and I love
some of her recipes
00:09:58.97\00:10:01.41
and this is my favorite
ones and I wanted to share them
00:10:01.44\00:10:03.78
with our friends here at 3ABN
with each one of you out there.
00:10:03.81\00:10:07.93
Okay, then we
will add our onion salt
00:10:07.96\00:10:11.08
and the seasoned salt.
00:10:11.11\00:10:13.88
Okay, and we are making
some season salt later, right?
00:10:13.91\00:10:16.21
So we will figure
out how to do that.
00:10:16.24\00:10:17.61
Exactly, and a little
bit of just plain salt
00:10:17.64\00:10:20.87
and then some fresh garlic.
00:10:20.90\00:10:24.13
I was gonna say we
didn't blend that up
00:10:24.16\00:10:25.83
but we are gonna
mix it here, okay.
00:10:25.86\00:10:27.37
Yes, I like to mince
it before I put it in.
00:10:27.40\00:10:29.47
When you mice the
garlic, it releases chemicals
00:10:29.50\00:10:33.07
that are really
good for your health
00:10:33.10\00:10:35.05
and it also makes
the flavor come out.
00:10:35.08\00:10:38.78
Yes, yes. Oh, yeah.
00:10:38.81\00:10:42.19
That's a nice little handy tool.
00:10:42.22\00:10:43.79
Oh, yes, nothing
like a good garlic press.
00:10:43.82\00:10:46.85
Yeah, that's right.
00:10:46.88\00:10:48.06
Now I'm just gonna stir
00:10:48.09\00:10:49.12
this all up together thoroughly.
00:10:49.15\00:10:52.72
Looks good and it
smells good already.
00:10:52.75\00:10:54.48
It does. Doesn't it?
00:10:54.51\00:10:56.74
And we are going to
put this in a baking dish
00:10:56.77\00:10:59.26
and bake it at 375
degrees for one hour
00:10:59.29\00:11:05.73
and we will bake it
covered to start with.
00:11:05.76\00:11:07.54
Okay.
00:11:07.57\00:11:08.60
And that just really
helps to blend the flavors.
00:11:08.63\00:11:12.22
Yes.
00:11:12.25\00:11:13.32
Because one of the
things with baked beans
00:11:13.35\00:11:14.95
is you really want
those flavors blended.
00:11:14.98\00:11:18.76
Okay. You got it there.
00:11:18.79\00:11:20.33
Pick up a little
note. I don't have it.
00:11:20.36\00:11:21.49
Okay. Thank you.
00:11:21.52\00:11:22.99
You got it though. How's that?
00:11:23.02\00:11:27.33
That's good.
00:11:27.36\00:11:28.86
Good.
00:11:28.89\00:11:30.08
So we cover it with
aluminum foil for one hour
00:11:30.11\00:11:32.18
and then remove the
foil and let it bake open
00:11:32.21\00:11:35.74
for about half an more
till it's bubbly looking
00:11:35.77\00:11:39.29
and it will kind of
brown up the top a little bit.
00:11:39.32\00:11:43.03
And I can see this
one over here is finished
00:11:43.06\00:11:44.90
and that one is
definitely brown,
00:11:44.93\00:11:46.43
you can see that.
00:11:46.46\00:11:47.49
That's one baked off
00:11:47.52\00:11:48.65
so you took the foil
off at the end and...
00:11:48.68\00:11:50.57
And one of the
reasons I really like having
00:11:50.60\00:11:52.08
the baked beans for picnic
00:11:52.11\00:11:53.14
is that they are
good hot or cold.
00:11:53.17\00:11:55.36
So you don't actually have to,
you know, serve them piping hot
00:11:55.39\00:11:58.05
and they are
still very flavorful
00:11:58.08\00:12:00.05
and will go well with
your other picnic recipes.
00:12:00.08\00:12:01.68
Oh, yes, oh, it's
a great picnic food
00:12:01.71\00:12:03.75
and I have some that I
snuck out of the pot earlier.
00:12:03.78\00:12:07.08
Great flavor.
It's not too sweet.
00:12:13.80\00:12:15.89
It has just the right amount
00:12:15.92\00:12:17.07
because baked beans are supposed
00:12:17.10\00:12:18.14
to have just a little bit.
00:12:18.17\00:12:19.42
I love the
tomato, I love the flavor.
00:12:19.45\00:12:20.98
That's very good. Yummy.
00:12:21.01\00:12:23.93
I love to read our next recipe.
00:12:23.96\00:12:25.45
We are gonna make
our Chick-It Seasoning.
00:12:25.48\00:12:28.85
Now we are making
chick-it seasoning.
00:12:51.29\00:12:53.02
Why do you make your
own chick-it seasoning
00:12:53.05\00:12:54.29
instead of buying it in store?
00:12:54.32\00:12:55.36
For a number of reasons, yes.
00:12:55.39\00:12:56.42
One of them is to save money
00:12:56.45\00:12:57.48
because overall I
think it's more economical.
00:12:57.51\00:12:59.45
You end up paying a lot of money
00:12:59.48\00:13:00.52
for just the salt and
the chicken-style seasoning
00:13:00.55\00:13:02.54
a lot of times when
you buy commercially.
00:13:02.57\00:13:04.41
And also it doesn't
have any of the additives
00:13:04.44\00:13:06.49
that I don't want in it.
00:13:06.52\00:13:08.00
I can control
all the ingredients
00:13:08.03\00:13:09.86
and I can get the
best quality ingredients
00:13:09.89\00:13:11.98
so I think it
gives me a superb flavor.
00:13:12.01\00:13:15.13
I have used a lot of the
common commercial seasonings
00:13:15.16\00:13:18.07
and all of my
life and enjoyed them.
00:13:18.10\00:13:21.17
But when I found this recipe,
00:13:21.20\00:13:22.33
this has replaced all other
00:13:22.36\00:13:23.76
chicken-style seasonings for me.
00:13:23.79\00:13:26.12
I can use this as a broth base.
00:13:26.15\00:13:28.27
If you want to make
a chicken noodle soup,
00:13:28.30\00:13:29.61
you just put this
and water with noodles
00:13:29.64\00:13:31.93
and you pretty much have it,
00:13:31.96\00:13:33.13
you know, have a
few chopped onions.
00:13:33.16\00:13:34.43
So it's really versatile,
I'll just use it in any place
00:13:34.46\00:13:37.52
that I would like a chicken
flavor or just a nice flavor.
00:13:37.55\00:13:40.18
Nice. Okay, yeah.
00:13:40.21\00:13:41.90
And one of the things
that makes this chicken-style
00:13:41.93\00:13:45.40
what it is the source and
the quality of your herbs.
00:13:45.43\00:13:50.75
Because when it
comes to healthy cooking
00:13:50.78\00:13:53.63
how things
taste is so important.
00:13:53.66\00:13:55.95
I mean, you want your family
00:13:55.98\00:13:57.04
and your friends
to really enjoy it.
00:13:57.07\00:13:59.06
And high quality seasonings
can be a really key part
00:13:59.09\00:14:02.35
of making those taste good.
00:14:02.38\00:14:03.90
I remember when I learned that
00:14:03.93\00:14:05.74
there are different
grades of spices and herbs
00:14:05.77\00:14:08.78
and in our
supermarkets generally
00:14:08.81\00:14:11.17
they are selling you Grade C
00:14:11.20\00:14:14.88
which is what kind of
what we are all used to
00:14:14.91\00:14:17.46
and it comes through New York
from the spice agents there,
00:14:17.49\00:14:20.28
but the really high quality
stuff we call it Grade A.
00:14:20.31\00:14:23.98
And I have only
been able to find it
00:14:24.01\00:14:26.12
through like a
specialty online source
00:14:26.15\00:14:29.11
which we call
penzeys, its penzeys.com,
00:14:29.14\00:14:34.00
and they have store friends now
00:14:34.03\00:14:35.78
scattered
throughout the United States
00:14:35.81\00:14:37.27
but you can also just
order by mail or online.
00:14:37.30\00:14:39.72
So the herbs don't
come through New York
00:14:39.75\00:14:41.39
if you order from penzeys?
00:14:41.42\00:14:42.45
No, these people actually source
00:14:42.48\00:14:43.89
their herbs
right from the field,
00:14:43.92\00:14:46.27
like they get their
vanilla from Madagascar.
00:14:46.30\00:14:48.83
They get their Ceylon
cinnamon from Sri Lanka.
00:14:48.86\00:14:51.73
They, you know, they go
to Vietnam to get stuff.
00:14:51.76\00:14:54.02
They go, you know,
wherever these things are grown
00:14:54.05\00:14:56.40
and they deal
directly with the farmers.
00:14:56.43\00:14:58.47
And I found that
when you get a source
00:14:58.50\00:15:01.12
from them not only
is the quality good,
00:15:01.15\00:15:03.86
I mean, you open up a package
00:15:03.89\00:15:05.15
and the aroma will
just blow you away.
00:15:05.18\00:15:06.75
You'll say I never
smelled anything so good,
00:15:06.78\00:15:09.51
so strongly flavored.
00:15:09.54\00:15:11.46
And it holds the essential
oils that haven't evaporated.
00:15:11.49\00:15:14.50
And so that's where I get mine
00:15:14.53\00:15:17.64
and I really recommend
it to a lot of other people
00:15:17.67\00:15:19.65
because it's the
best source that I found
00:15:19.68\00:15:21.27
and the price is very comparable
00:15:21.30\00:15:23.34
to what you get at supermarket.
00:15:23.37\00:15:24.41
That was my next question.
00:15:24.44\00:15:26.26
Maybe we can't afford
it, I mean, you know what,
00:15:26.29\00:15:27.93
this is Grade A versus Grade C.
00:15:27.96\00:15:29.16
Can I afford it?
00:15:29.19\00:15:30.22
But you are
saying it's comparable
00:15:30.25\00:15:31.28
to the supermarket price.
00:15:31.31\00:15:32.65
It is, especially if
you buy like half a cup
00:15:32.68\00:15:35.02
at a time instead of maybe
just a few tablespoons like
00:15:35.05\00:15:37.30
the little bottles it's worth it
00:15:37.33\00:15:39.45
if you do your own cooking
00:15:39.48\00:15:40.98
from scratch on a regular basis.
00:15:41.01\00:15:43.19
Wow. Penzeys, P-E-N-Z-E-Y-S.
00:15:43.22\00:15:45.89
That's it. Perfect.
00:15:45.92\00:15:46.97
.com Okay, that's great.
00:15:47.00\00:15:48.89
I have to try that
because I always thought
00:15:48.92\00:15:50.50
if you go to the supermarket
you buy the stored brand
00:15:50.53\00:15:53.24
okay, maybe that's
not as good quality
00:15:53.27\00:15:55.15
but if I buy another
brand that would be better
00:15:55.18\00:15:57.24
but you are saying
even the other brand
00:15:57.27\00:15:59.32
is still maybe a Grade C.
00:15:59.35\00:16:00.75
Yes.
00:16:00.78\00:16:01.85
Wow, I learned
something. This is great.
00:16:01.88\00:16:04.08
Yeah, so anyway I
really enjoy that.
00:16:04.11\00:16:05.86
So when I make my own seasoning,
00:16:05.89\00:16:07.44
I like to start with
the light nutritional yeast
00:16:07.47\00:16:10.10
flakes at the bottom.
00:16:10.13\00:16:13.34
That's very smart.
00:16:13.37\00:16:14.86
It ends up mixing evenly faster.
00:16:14.89\00:16:17.69
Then I put my salt
in which is heavier
00:16:17.72\00:16:21.08
and then I'll
just add my other ones.
00:16:21.11\00:16:22.92
I have parsley
in this chick-it--
00:16:22.95\00:16:24.26
yeah, be careful, the yeast
flakes tend to be very dusty.
00:16:24.29\00:16:28.98
And you don't
want to necessarily
00:16:29.01\00:16:30.04
want to inhale that.
00:16:30.07\00:16:31.79
And then we have onion
powder and garlic powder.
00:16:31.82\00:16:38.38
We have turmeric which
is-- the penzeys turmeric
00:16:38.41\00:16:43.27
is just out of this world.
00:16:43.30\00:16:44.45
It has a really high
proportion of curcumin
00:16:44.48\00:16:47.26
which is the
health giving chemical,
00:16:47.29\00:16:49.76
phytochemical found in turmeric
00:16:49.79\00:16:51.30
that's been
shown to fight cancers.
00:16:51.33\00:16:53.86
It's really very
good for your health.
00:16:53.89\00:16:56.30
And the flavor
is really good too.
00:16:56.33\00:16:57.37
And the flavor is good
and it gives color also.
00:16:57.40\00:16:59.90
Because
anything you use this in,
00:16:59.93\00:17:01.25
it will turn it
that nice and yellow
00:17:01.28\00:17:02.84
that you expect with
eggs or chicken, you know.
00:17:02.87\00:17:05.33
And then there is some
marjoram and some sage.
00:17:05.36\00:17:10.45
Nice.
00:17:10.48\00:17:12.39
Sage is important in anything
that's kind of poultry related.
00:17:12.42\00:17:15.52
That's the flavor
people kind of connect with it.
00:17:15.55\00:17:18.15
And then all I do
is just turn it on
00:17:18.18\00:17:20.21
and blend it thoroughly
so all of its the same size.
00:17:20.24\00:17:23.69
One of the
advantages of doing that is that
00:17:23.72\00:17:25.62
when you have it in the jar
00:17:25.65\00:17:26.68
and you're shaking
some out of the jar
00:17:26.71\00:17:28.25
or whatever it stays mixed.
00:17:28.28\00:17:30.06
It doesn't tend to separate
00:17:30.09\00:17:31.61
into the
different size particles.
00:17:31.64\00:17:33.83
So blending it really helps
00:17:33.86\00:17:35.20
to make it homogeneous that way.
00:17:35.23\00:17:38.21
You can see there it is
that all looks the same.
00:17:52.75\00:17:54.76
It's all the same size
and then I would put this
00:17:54.79\00:17:57.32
into a glass jar
with a tight lid and...
00:17:57.35\00:18:01.38
It can go in the cupboard.
00:18:01.41\00:18:02.46
It can go in the cupboard
00:18:02.49\00:18:03.62
if you are here
in the United States
00:18:03.65\00:18:04.71
you're using
Morton's flow ever salt.
00:18:04.74\00:18:08.24
But I actually if you have
it available Himalayan salt
00:18:08.27\00:18:11.59
is really good to use
in this or a Celtic salt
00:18:11.62\00:18:14.49
and some of those will
tend to clump a little bit more
00:18:14.52\00:18:16.87
if they get moist
so then you would want
00:18:16.90\00:18:19.23
to keep it in the refrigerator
00:18:19.26\00:18:20.66
because that
would keep it dryer.
00:18:20.69\00:18:21.72
Okay, and we have one
that's all finished here
00:18:21.75\00:18:23.52
but it looks really the same
as what we just blended here.
00:18:23.55\00:18:25.47
That's right.
00:18:25.50\00:18:26.54
Yeah, I love that.
00:18:26.57\00:18:27.61
Now we are gonna use
that in our next recipe.
00:18:27.64\00:18:31.11
Very nice, so let's
go to that next recipe
00:18:31.14\00:18:33.18
we are going to make.
00:18:33.21\00:18:34.82
Vegetarian Egg or Chicken Salad.
00:18:34.85\00:18:36.71
I really like
eggless chicken salad
00:19:08.50\00:19:10.47
and this one we can
use that chicken seasoning
00:19:10.50\00:19:13.64
that we just
made or in the recipe
00:19:13.67\00:19:15.55
you can put
something else in it too.
00:19:15.58\00:19:16.78
Right, we will talk
about both variations.
00:19:16.81\00:19:19.34
And this is kind
of two recipes in one
00:19:19.37\00:19:21.18
because it can be either
egg salad or chicken salad.
00:19:21.21\00:19:23.74
The biggest
difference between egg salad
00:19:23.77\00:19:25.82
and chicken
salad is the texture.
00:19:25.85\00:19:28.20
And so you can
adjust the texture by
00:19:28.23\00:19:30.30
how you prepare your tofu.
00:19:30.33\00:19:32.02
If you use just
the raw tofu like
00:19:32.05\00:19:33.85
we are gonna have
today for our egg salad,
00:19:33.88\00:19:36.44
it will be that soft
kind of eggy texture.
00:19:36.47\00:19:39.67
If you want to make it
more of a chicken texture with,
00:19:39.70\00:19:41.84
you know, little chewier
00:19:41.87\00:19:43.69
then take your
water packed tofu,
00:19:43.72\00:19:45.66
cover it with
water and freeze it
00:19:45.69\00:19:47.61
for 8 to 12 hours like
overnight would be great.
00:19:47.64\00:19:50.51
When it thaws
just kind of press it
00:19:50.54\00:19:52.67
and press the extra water
out and go ahead and crumble it
00:19:52.70\00:19:55.49
and use all the same seasonings
00:19:55.52\00:19:56.80
and the rest of
the recipe is the same
00:19:56.83\00:19:58.25
and you will have
that different texture.
00:19:58.28\00:19:59.41
So the texture is
gonna hold up harder firmly.
00:19:59.44\00:20:01.38
Yeah, that will be chewier.
00:20:01.41\00:20:02.44
Yes. Very nice.
00:20:02.47\00:20:04.52
So you can choose which one
00:20:04.55\00:20:05.67
you want to make
with this recipe.
00:20:05.70\00:20:06.80
So one question with that,
00:20:06.83\00:20:08.07
when you have
the water packed tofu
00:20:08.10\00:20:09.59
so when you freeze
it you actually take it
00:20:09.62\00:20:11.88
out of that
container it comes in then--
00:20:11.91\00:20:13.82
You don't have to.
00:20:13.85\00:20:14.89
You don't have
to. You don't have to.
00:20:14.92\00:20:15.97
Okay, so you can either
keep it in the container
00:20:16.00\00:20:17.64
or you can take it out
and cover again with water?
00:20:17.67\00:20:19.49
Yes. Okay. Got it.
00:20:19.52\00:20:20.99
Exactly. Yeah, nice.
00:20:21.02\00:20:22.08
So we are gonna
start with our tofu
00:20:22.11\00:20:23.26
which we are gonna crumble.
00:20:23.29\00:20:24.33
So was this--
00:20:24.36\00:20:25.40
are we making egg
or chicken salad today?
00:20:25.43\00:20:26.47
Egg salad today.
00:20:26.50\00:20:27.56
Okay. Okay.
00:20:27.59\00:20:28.75
This one has not been frozen.
00:20:28.78\00:20:30.57
Okay.
00:20:30.60\00:20:32.77
And then you can use
a fork or potato masher
00:20:32.80\00:20:35.15
whatever you want to
do to get it mashed up.
00:20:35.18\00:20:40.72
You can get gloves
on and use your fingers?
00:20:40.75\00:20:42.78
You could do that too.
00:20:42.81\00:20:45.82
And I really like this as
a sandwich spread of any kind
00:20:45.85\00:20:49.99
so it's really
handy to take on a picnic.
00:20:50.02\00:20:52.43
You could eat it
with crackers or chips.
00:20:52.46\00:20:55.82
You know, you could do a
lot of different things with it.
00:20:55.85\00:20:59.02
And as soon as you
get it kind of crumbled...
00:20:59.05\00:21:05.68
Oh, yeah, that's in good
consistency, I can see that.
00:21:05.71\00:21:11.72
Then we'll just add the
rest of our ingredients.
00:21:11.75\00:21:13.90
We have...
00:21:13.93\00:21:15.79
Green onions.
00:21:15.82\00:21:17.03
Chopped green
onions and chopped celery.
00:21:17.06\00:21:22.83
Now you chopped that
pretty finely, the celery.
00:21:22.86\00:21:24.67
I like it chopped finally
00:21:24.70\00:21:25.93
because when we are
doing a sandwich spread,
00:21:25.96\00:21:27.36
I don't like
having great big lumps
00:21:27.39\00:21:29.21
to try to spread around.
00:21:29.24\00:21:31.94
Just makes the
consistency easier to work with.
00:21:31.97\00:21:34.94
The red bell pepper is optional
00:21:34.97\00:21:37.30
but I love the
color that it adds.
00:21:37.33\00:21:38.98
And so that's why go
ahead and put that in.
00:21:39.01\00:21:41.55
And then we have--
we have some things here
00:21:41.58\00:21:45.41
we can choose as alternate.
00:21:45.44\00:21:47.00
So I'm gonna leave
those aside for a moment.
00:21:47.03\00:21:48.46
We're gonna go ahead
and put in our paprika
00:21:48.49\00:21:51.11
and our fresh garlic
00:21:51.14\00:21:53.04
which I'm just
going to press here.
00:21:53.07\00:21:56.38
Nice.
00:21:56.41\00:21:57.51
And you can use the granulated
garlic powder if you prefer.
00:21:57.54\00:22:00.79
But the fresh is--
the flavor is fabulous.
00:22:00.82\00:22:02.96
Yes, I really like the flavor
00:22:02.99\00:22:04.88
of the fresh
whenever I have that.
00:22:04.91\00:22:06.39
Me too.
00:22:06.42\00:22:09.43
Okay. Got it.
00:22:09.46\00:22:12.53
Let me just go and
mix this all up together.
00:22:12.56\00:22:18.56
Yummy.
00:22:19.83\00:22:21.22
And then you want
to add your seasoning
00:22:21.25\00:22:22.86
and this is where
you have a choice.
00:22:22.89\00:22:24.68
You can add that
chicken seasoning
00:22:24.71\00:22:27.21
that we just did
and just add it to taste
00:22:27.24\00:22:29.44
till it's about the
right amount of salt for you
00:22:29.47\00:22:31.85
and I really like doing that.
00:22:31.88\00:22:33.46
If you don't have any made up,
00:22:33.49\00:22:35.38
the recipe gives you
the option of putting
00:22:35.41\00:22:37.13
in individually
the yeast flakes,
00:22:37.16\00:22:39.73
the turmeric and the salt.
00:22:39.76\00:22:43.53
So you will notice
there's a few less herbs.
00:22:43.56\00:22:45.02
It does.
00:22:45.05\00:22:46.08
We are missing the
sage and some of the other--
00:22:46.11\00:22:47.72
Right, so I like using
the chicken style seasoning
00:22:47.75\00:22:50.57
but if, you know, you
may not have any on hand
00:22:50.60\00:22:52.51
or you want to do
something simple and fast
00:22:52.54\00:22:54.67
with what you do have,
this is another way to do that.
00:22:54.70\00:22:56.84
Okay.
00:22:56.87\00:22:58.06
And then once you
have those mixed up
00:22:58.09\00:23:00.46
you'll want to add soy
mayonnaise of some kind.
00:23:00.49\00:23:05.85
On a previous
program we showed you
00:23:05.88\00:23:07.78
how to make this
homemade soy mayonnaise
00:23:07.81\00:23:10.02
so you can always look
that up in the archives.
00:23:10.05\00:23:12.59
Yeah, that's important
because we have all the recipes
00:23:12.62\00:23:15.54
that we feature every
Wednesday on the program.
00:23:15.57\00:23:17.43
We have them on our website.
00:23:17.46\00:23:18.61
If you go to 3abn.org
just go to our main website
00:23:18.64\00:23:22.57
and they will be on the
homepage it says recipes.
00:23:22.60\00:23:25.04
And if you click
on the recipe link
00:23:25.07\00:23:27.76
then you can see,
you can search by cook,
00:23:27.79\00:23:29.91
you can search by type of food.
00:23:29.94\00:23:31.44
There is many
different ways to search.
00:23:31.47\00:23:32.98
But if you search by cook,
00:23:33.01\00:23:34.04
you can just type in
her name Lucia Tiffany
00:23:34.07\00:23:36.10
and then it would
show all the recipes
00:23:36.13\00:23:37.63
she has made here on 3ABN
00:23:37.66\00:23:39.61
and you just look down there
00:23:39.64\00:23:41.07
till you find
the soy mayonnaise.
00:23:41.10\00:23:42.30
So it's really pretty easy.
00:23:42.33\00:23:43.78
That's right. And if you don't--
00:23:43.81\00:23:45.30
You can print them off,
00:23:45.33\00:23:46.36
if you don't have a
computer and you say man,
00:23:46.39\00:23:48.90
I just don't have
access to the internet.
00:23:48.93\00:23:50.49
You just give us a
call and we will be happy
00:23:50.52\00:23:52.11
to send you those recipes free.
00:23:52.14\00:23:53.93
There you go.
00:23:53.96\00:23:55.22
Yeah.
00:23:55.25\00:23:56.66
And if you don't
have time to make your own
00:23:56.69\00:23:59.02
or don't have any on hand,
00:23:59.05\00:24:00.08
you can always use
something like vegenaise
00:24:00.11\00:24:01.44
or, you know,
some kind of non dairy.
00:24:01.47\00:24:03.80
Soy mayonnaise will be
fine and this is really good
00:24:03.83\00:24:06.97
if it sits
overnight the flavors go in.
00:24:07.00\00:24:08.26
I was just gonna ask that.
00:24:08.29\00:24:10.62
So it's great to make ahead.
00:24:10.65\00:24:12.42
Yes, okay.
00:24:12.45\00:24:13.49
And this is all ready.
00:24:13.52\00:24:15.03
All ready and I
have a little bowl here,
00:24:15.06\00:24:16.88
I'm gonna try some.
00:24:16.91\00:24:18.36
And we have a final
product too that's over there.
00:24:18.39\00:24:21.16
And that looks great too.
00:24:21.19\00:24:22.87
I used it to
stuff some pita bread
00:24:22.90\00:24:24.68
in the final product.
00:24:24.71\00:24:27.57
Very, very nice.
00:24:27.60\00:24:31.25
I like that and I
would really excited,
00:24:31.28\00:24:33.65
it's definitely like an
egg type of salad, eggless.
00:24:33.68\00:24:37.94
But if we try to--
00:24:37.97\00:24:39.03
I would like to try
with the frozen tofu
00:24:39.06\00:24:40.68
and get that chickenless
texture and get that.
00:24:40.71\00:24:43.56
That would be very nice.
And we have the final one.
00:24:43.59\00:24:45.32
This one you have in pita bread.
00:24:45.35\00:24:46.77
I do, and that's
one way you can take it.
00:24:46.80\00:24:50.07
It's really easy to stuff
pita bread or you could wraps.
00:24:50.10\00:24:52.80
I mean, you could use it
for a lot of different things.
00:24:52.83\00:24:55.94
Very nice. Oh,
yeah, that's great.
00:24:55.97\00:24:57.40
It's a good picnic option.
00:24:57.43\00:24:59.02
Yes. I like that.
00:24:59.05\00:25:00.08
And picnics are fun
00:25:00.11\00:25:01.17
because you get
with your family,
00:25:01.20\00:25:02.73
you get with your friends.
00:25:02.76\00:25:03.86
It's a time just to come apart
and usually you are outside--
00:25:03.89\00:25:06.77
Get to enjoy
nature and all of that
00:25:06.80\00:25:08.67
and that's a beautiful thing.
00:25:08.70\00:25:10.80
We are going to make
another seasoning next.
00:25:10.83\00:25:13.21
We are going to make
the Vegetable Seasoned Salt.
00:25:13.24\00:25:16.64
Now this is great learning
how to make a seasoned salt
00:25:42.27\00:25:44.99
because I've made chicken,
you know, substitutes and stuff
00:25:45.02\00:25:47.39
but I've never
made a seasoned salt.
00:25:47.42\00:25:49.54
I like using the season salt
00:25:49.57\00:25:51.03
because it's kind of
an all purpose seasoning.
00:25:51.06\00:25:52.99
In fact, I find
that in my kitchen
00:25:53.02\00:25:54.35
these are the only two
blends I use on a regular basis.
00:25:54.38\00:25:56.48
Really?
00:25:56.51\00:25:57.54
I will use this for
sprinkling on vegetables,
00:25:57.57\00:26:00.78
for salad dressing.
00:26:00.81\00:26:02.49
I can add it to soy mayonnaise
and make a vegetable dip.
00:26:02.52\00:26:05.59
It's just-- you can use it
00:26:05.62\00:26:06.65
for all sorts of things.
00:26:06.68\00:26:07.94
Oh, yeah. That's great, okay.
00:26:07.97\00:26:10.08
And the technique is
really similar to the last
00:26:10.11\00:26:12.10
where we will
just be putting it all
00:26:12.13\00:26:13.16
in the blender and blending it,
00:26:13.19\00:26:14.23
but I would like to
talk a little bit about
00:26:14.26\00:26:16.10
how you should store your herbs.
00:26:16.13\00:26:18.32
Because once you get those
really nice high quality herbs,
00:26:18.35\00:26:20.70
you also need to think about
00:26:20.73\00:26:22.09
when you order those
the quantity that you order
00:26:22.12\00:26:25.25
and what do you generally use.
00:26:25.28\00:26:27.32
Because herbs that are ground,
00:26:27.35\00:26:29.00
things like the
sage which is a powder
00:26:29.03\00:26:31.22
or any of the ground seeds
00:26:31.25\00:26:33.61
because they have a
very high surface area
00:26:33.64\00:26:35.65
because they are so fine
00:26:35.68\00:26:37.16
they will lose their
essential oils quicker
00:26:37.19\00:26:39.61
than whole herbs and spices.
00:26:39.64\00:26:41.11
And the essential oils is
what gives you the flavor?
00:26:41.14\00:26:43.01
Exactly, its important part.
00:26:43.04\00:26:45.38
And so if you are
getting something ground,
00:26:45.41\00:26:47.12
you want to be able to use
it up in 12 months or less.
00:26:47.15\00:26:50.74
If it's whole sometimes you
can go year and half with it
00:26:50.77\00:26:54.36
but usually not more than that.
00:26:54.39\00:26:55.91
So don't buy more than
00:26:55.94\00:26:57.28
you can use in
that amount of time
00:26:57.31\00:26:58.50
because you want
to be able to have
00:26:58.53\00:27:00.01
a new stock after
that amount of time.
00:27:00.04\00:27:03.29
That makes sense, absolutely.
00:27:03.32\00:27:04.70
And we are
ordering from penzeys,
00:27:04.73\00:27:06.12
wasn't that the
name of the place?
00:27:06.15\00:27:07.19
Exactly. P-E-N-Z-E-Y-S.com.
00:27:07.22\00:27:10.50
Okay, I remember it good.
00:27:10.53\00:27:12.06
And so that's
important to know though
00:27:12.09\00:27:13.55
because you can,
you can buy herbs
00:27:13.58\00:27:15.09
and then say, oh, I don't
use this one much or whatever
00:27:15.12\00:27:18.11
and it will be
shelf life, you know.
00:27:18.14\00:27:20.03
Exactly, and
although you will save money
00:27:20.06\00:27:22.16
by getting a larger
amount like half a cup,
00:27:22.19\00:27:24.14
some things I buy in
amounts of two and three cups
00:27:24.17\00:27:26.19
at a time but you don't want,
00:27:26.22\00:27:28.63
it's not worth it
to buy a larger amount
00:27:28.66\00:27:31.08
than you can use in a
reasonable amount of time.
00:27:31.11\00:27:33.54
Right. Okay.
00:27:33.57\00:27:34.60
Well, that's
very helpful to know.
00:27:34.63\00:27:35.78
Yeah, so we are gonna start like
00:27:35.81\00:27:37.28
just pouring in
our yeast flakes.
00:27:37.31\00:27:39.60
And we won't inhale.
00:27:39.63\00:27:40.76
That's right. And
I've got parsley and salt.
00:27:40.79\00:27:47.27
And we got quite a bit of salt
00:27:47.30\00:27:48.34
because this is a
seasoned salt, it isn't salt.
00:27:48.37\00:27:50.46
Okay. Right.
00:27:50.49\00:27:53.19
And then we have
basil and dill, garlic.
00:27:53.22\00:27:59.38
You will notice it's a
kind of a different combination
00:27:59.41\00:28:01.10
from the chicken one.
00:28:01.13\00:28:02.16
It is. It is. And onion and--
00:28:02.19\00:28:06.39
Oregano? Was that oregano?
00:28:06.42\00:28:07.50
Yeah, oregano and
this other one was sage.
00:28:07.53\00:28:12.20
Okay. Very nice.
00:28:12.23\00:28:16.88
Same principle, put
the yeast on the bottom,
00:28:16.91\00:28:18.72
salt on top kind of--
00:28:18.75\00:28:19.86
Right, and then
we will just go ahead
00:28:19.89\00:28:21.60
and blend it till
it's all the same size.
00:28:21.63\00:28:26.20
And I just leave the
lid on for a minute or two.
00:28:42.20\00:28:44.35
And that helps the dust
from the yeast flakes to settle
00:28:44.38\00:28:47.00
so that when you go to
pour it into your container
00:28:47.03\00:28:49.34
you are not as likely do
it, get a big breath of it.
00:28:49.37\00:28:53.93
That's very important.
00:28:53.96\00:28:55.14
And the reason
we blend it together
00:28:55.17\00:28:56.84
was that it marginalizes.
00:28:56.87\00:28:59.33
It does not separate.
00:28:59.36\00:29:00.89
Right. Okay.
00:29:00.92\00:29:01.96
Okay. Very good.
00:29:01.99\00:29:03.08
And we have one that's
all finished over here as well
00:29:03.11\00:29:05.84
and that looks
really the same thing
00:29:05.87\00:29:07.52
as what you are seeing looking
at it here in the blender.
00:29:07.55\00:29:09.95
Right. It looks great though.
00:29:09.98\00:29:12.37
And use this in all
different types of dishes?
00:29:12.40\00:29:14.25
I do, I use it in many
different kinds of salads
00:29:14.28\00:29:16.66
and we are gonna be using it
00:29:16.69\00:29:17.72
in the next couple of
salads we work on here.
00:29:17.75\00:29:19.32
Oh, nice. Good.
00:29:19.35\00:29:20.73
So let's go to our next recipe,
00:29:20.76\00:29:22.64
we are gonna use it
in our potato salad.
00:29:22.67\00:29:25.13
The Italian-style Potato Salad.
00:29:25.16\00:29:26.97
That's right.
00:29:27.00\00:29:28.03
I like any type of potato,
00:29:54.82\00:29:56.59
you know, baked
potato, mashed potato, boiled.
00:29:56.62\00:29:58.65
Potato salad though is wonderful
00:29:58.68\00:30:00.84
and this one you're
putting some green beans in it.
00:30:00.87\00:30:02.94
Yes, this one is a
little bit different.
00:30:02.97\00:30:04.59
I was just gonna say that.
And how is this one different?
00:30:04.62\00:30:07.40
One of the things I like about
this particular potato salad
00:30:07.43\00:30:09.88
is that it's really
great for taking out in picnic
00:30:09.91\00:30:12.18
because it doesn't
have any mayonnaise in it.
00:30:12.21\00:30:13.96
And, you know, how
sometimes things sit a while
00:30:13.99\00:30:16.16
when you are going to picnic
00:30:16.19\00:30:17.43
and you might not
be able to keep it
00:30:17.46\00:30:19.11
in your cooler that whole
time and this is one of those
00:30:19.14\00:30:22.00
that will keep it longer
outside of the refrigerator
00:30:22.03\00:30:25.36
because it doesn't
have any dairy products
00:30:25.39\00:30:26.96
or any creamy
products, you know,
00:30:26.99\00:30:28.48
that tend to go bad
quicker that have protein.
00:30:28.51\00:30:30.93
So this has a lemon and oil
00:30:30.96\00:30:32.58
kind of an
Italian style dressing
00:30:32.61\00:30:34.31
which is where the Italian
part of the title came from.
00:30:34.34\00:30:37.23
And it's a really quick and easy
00:30:37.26\00:30:39.50
so, shall we just go into that.
00:30:39.53\00:30:40.85
Oh, yes, let's go into it.
00:30:40.88\00:30:41.94
I'll start with
our red skin potatoes.
00:30:41.97\00:30:43.52
I like using the
red skin potatoes
00:30:43.55\00:30:45.31
because the skin is so
thin that it's pleasant to eat
00:30:45.34\00:30:50.07
and you get all those
extra vitamins and minerals
00:30:50.10\00:30:52.53
from under the skin
versus a pealed potato.
00:30:52.56\00:30:55.47
So we like to
have that extra fiber.
00:30:55.50\00:30:58.13
And it's a little less work.
00:30:58.16\00:30:59.93
And it's a little less work.
00:30:59.96\00:31:01.24
And I precooked
these till they were tender
00:31:01.27\00:31:04.36
but not overly soft
because you don't want them
00:31:04.39\00:31:07.06
to get mushy you
know, when you stir them up.
00:31:07.09\00:31:09.07
Yes. Okay.
00:31:09.10\00:31:10.26
And then I also got
my whole green beans
00:31:10.29\00:31:13.63
and I steamed them
00:31:13.66\00:31:15.37
till they are just bright green.
00:31:15.40\00:31:16.57
You don't want to overcook them.
00:31:16.60\00:31:18.34
They just need to
be tender enough to eat
00:31:18.37\00:31:20.40
but it's okay if they
are even a little bit crispy.
00:31:20.43\00:31:23.42
And then we have the olives
00:31:23.45\00:31:24.58
and then what we are going to do
00:31:24.61\00:31:25.79
is we are going to
dress these individually
00:31:25.82\00:31:28.42
so that it kind of cuts
down on the amount of mixing
00:31:28.45\00:31:31.48
so that things stay prettier.
00:31:31.51\00:31:33.32
Oh, that's smart.
00:31:33.35\00:31:34.38
And so for the dressing
00:31:34.41\00:31:35.52
I'm going to mix my lemon juice.
00:31:35.55\00:31:38.00
Is it freshly squeezed?
00:31:38.03\00:31:39.53
That's the best.
I love the flavor.
00:31:39.56\00:31:43.01
And I really like to use
the extra virgin olive oil
00:31:43.04\00:31:45.69
in this one because you want
00:31:45.72\00:31:46.89
as much flavor as you can
00:31:46.92\00:31:48.62
and that's gonna be
the most flavorful version.
00:31:48.65\00:31:50.67
It's pretty oily.
00:31:50.70\00:31:52.53
And then into
that I put my oregano.
00:31:52.56\00:31:56.98
You can either sprinkle
the oregano on each thing
00:31:57.01\00:31:59.12
or you can put
it on the dressing.
00:31:59.15\00:32:00.34
I'm gonna go ahead and
mix it into the dressing.
00:32:00.37\00:32:04.74
Here you go.
00:32:04.77\00:32:05.80
And I think I'll go
ahead and put my salt into.
00:32:05.83\00:32:08.25
This is kind of you
can do it as you wish.
00:32:08.28\00:32:09.93
And this is the
seasoned salt that we just made.
00:32:09.96\00:32:11.63
Exactly. I really
like that in here.
00:32:11.66\00:32:13.83
If you don't have it, you
could use plain salt to taste.
00:32:13.86\00:32:16.80
Next we will take our onions
00:32:16.83\00:32:18.94
that have been
sliced really thin
00:32:18.97\00:32:21.76
and just kind of separate
00:32:21.79\00:32:23.27
the rings into the
lemon and oil mixture.
00:32:23.30\00:32:27.71
And I like my onions real thin.
00:32:27.74\00:32:29.88
Raw onions are good for you
but if they are not real thin,
00:32:29.91\00:32:33.48
they can kind of give you
a jolt of that onion flavor.
00:32:33.51\00:32:37.87
And when you
marinate them with the oil
00:32:37.90\00:32:40.06
and the lemon juice and
the salt it kind of takes
00:32:40.09\00:32:42.58
the bite out of the onion.
00:32:42.61\00:32:44.67
Wilts them a little bit
and I prefer that flavor.
00:32:44.70\00:32:49.38
Absolutely and these are nice
00:32:49.41\00:32:51.57
because you are using
the-- I like the red onions.
00:32:51.60\00:32:53.47
Oh, I love the
color and the salad
00:32:53.50\00:32:55.71
is just really attractive salad
00:32:55.74\00:32:57.46
so I always like to use
red onions for this one.
00:32:57.49\00:33:00.81
So I just kind of
stir the onions around.
00:33:00.84\00:33:03.39
Would you
marinate that a few minutes
00:33:03.42\00:33:05.01
if you are doing at home or not?
00:33:05.04\00:33:06.37
Maybe a few minutes but
it's not really necessary
00:33:06.40\00:33:09.67
because once
they have been mixed
00:33:09.70\00:33:11.81
the oil really
clings to the onions.
00:33:11.84\00:33:14.58
Okay.
00:33:14.61\00:33:16.29
And so then I will
take the, the dressing
00:33:16.32\00:33:19.79
just kind of around the onions
00:33:19.82\00:33:21.61
and drizzle it over
my different vegetables
00:33:21.64\00:33:25.85
that are still
separated like the green beans.
00:33:25.88\00:33:30.34
Now that's neat, I like that.
00:33:30.37\00:33:31.92
And the olives.
00:33:31.95\00:33:37.03
Because that would really help,
00:33:37.06\00:33:38.09
in that way you
don't have to mix it
00:33:38.12\00:33:39.15
as much like you said.
00:33:39.18\00:33:40.37
Exactly, and I do
the same for the potato.
00:33:40.40\00:33:43.95
Nice, very nice.
That's a neat concept.
00:33:43.98\00:33:49.79
I've never
separated them and you know,
00:33:49.82\00:33:51.81
dress them up individually
and put them together.
00:33:51.84\00:33:56.32
And then you just have
to do a very light tossing,
00:33:56.35\00:33:59.12
you know, afterwards to
get everything blended so.
00:33:59.15\00:34:02.04
It's great.
00:34:02.07\00:34:03.13
Basically that's
all you need to do
00:34:03.16\00:34:05.25
and you could let
these sit a little bit
00:34:05.28\00:34:06.82
before you did all the blending.
00:34:06.85\00:34:08.69
I'm gonna go
ahead and mix them in.
00:34:08.72\00:34:11.23
You can use fresh green
beans or frozen, either one?
00:34:11.26\00:34:13.59
But they do need to be
steamed lightly and chilled.
00:34:13.62\00:34:17.42
I chill them.
00:34:17.45\00:34:18.50
So everything when you
mix it together it's cold.
00:34:18.53\00:34:19.87
It is cold.
00:34:19.90\00:34:25.18
Nice.
00:34:25.21\00:34:31.11
And then let's top
it with my onions on.
00:34:31.14\00:34:35.16
Oh, yeah, that will
give a real good flavor.
00:34:35.19\00:34:39.92
Yeah, I can see
that you already have
00:34:39.95\00:34:41.00
some of it mix through
00:34:41.03\00:34:42.06
and that would
make a big difference.
00:34:42.09\00:34:43.45
Yeah, so I only need
kind of toss it enough
00:34:43.48\00:34:46.42
to mix the ingredients some.
00:34:46.45\00:34:50.72
This is another
one of those salads.
00:34:50.75\00:34:52.55
It's really great made ahead.
00:34:52.58\00:34:55.27
Yes.
00:34:55.30\00:34:56.38
Taste better the next day.
00:34:56.41\00:35:00.10
Do you know, I think a
lot of foods are that way?
00:35:00.13\00:35:01.78
You do a soup and it
seems like the flavors marinate
00:35:01.81\00:35:04.48
and the next day
it's even better.
00:35:04.51\00:35:05.75
So I can see this salad
will be better the next day.
00:35:05.78\00:35:08.48
Yep and here we are.
00:35:08.51\00:35:10.21
That's basically
all you need to do
00:35:10.24\00:35:12.27
and it's ready to pack up.
00:35:12.30\00:35:14.09
Let it sit for a bit.
00:35:14.12\00:35:15.49
Oh, yes, it's wonderful.
00:35:15.52\00:35:17.20
I'm gonna grab your
fork here and just try it.
00:35:17.23\00:35:18.48
Oh, yes.
00:35:18.51\00:35:19.56
Because I got to
get this dressing here.
00:35:19.59\00:35:22.12
See if I can have a potato,
00:35:22.15\00:35:23.81
I won't get everything but...
00:35:23.84\00:35:30.26
Great dressing.
00:35:30.29\00:35:32.57
Yeah, it's
really that the oregano
00:35:32.60\00:35:34.24
is just really nice blend
with the other vegetables.
00:35:34.27\00:35:37.19
And the season
salt, that's great.
00:35:37.22\00:35:39.61
Yes. I like that.
00:35:39.64\00:35:40.67
I have to try that at home
00:35:40.70\00:35:41.73
and we have it
all finished here.
00:35:41.76\00:35:43.42
It looks very
similar to what we just made.
00:35:43.45\00:35:45.31
Just maybe mixed little
different but very nice.
00:35:45.34\00:35:48.74
Yummy. Let's go
to our next recipe.
00:35:48.77\00:35:52.57
We are going to be making
the Texan Corn and Bean Salad.
00:35:52.60\00:35:57.38
You know, somehow I
always wonder, Lucia,
00:36:27.78\00:36:29.51
is how do cooks
come up with the recipes.
00:36:29.54\00:36:32.45
You know, if I'm in the kitchen
maybe I could experiment a bit
00:36:32.48\00:36:35.49
but I mean, you
guys are very creative.
00:36:35.52\00:36:37.09
So how did you come
up with this recipe?
00:36:37.12\00:36:38.81
Oh, this one kind of
has an interesting story.
00:36:38.84\00:36:41.07
I went to my local
health food store one noon
00:36:41.10\00:36:43.89
when I was in town
00:36:43.92\00:36:44.99
and I was feeling kind of hungry
00:36:45.02\00:36:46.07
and they had a
little deli section
00:36:46.10\00:36:47.42
and a lot of
times there is not a lot
00:36:47.45\00:36:49.23
I can pick from to eat
but I saw this kind of bean
00:36:49.26\00:36:52.41
and corn salad and I
thought that looks good
00:36:52.44\00:36:54.63
and the ingredients
were all pretty decent,
00:36:54.66\00:36:56.31
so I got some and I tasted it
00:36:56.34\00:36:59.21
and I was like oh, I
really like this combination
00:36:59.24\00:37:02.61
and I've never really
made something like this.
00:37:02.64\00:37:04.93
But I kept my little
package and I went home
00:37:04.96\00:37:06.91
and I looked at the ingredients
00:37:06.94\00:37:08.95
and I kind of remembered
the look of the salad like
00:37:08.98\00:37:11.54
what the proportions
were for the colors, you know,
00:37:11.57\00:37:14.59
and I decided to try and
make my own version of it.
00:37:14.62\00:37:16.98
So this is what I came up
with and it's been very popular.
00:37:17.01\00:37:19.46
I shared it with a lot
of picnics and potlucks
00:37:19.49\00:37:21.48
and it seems to
go over really well.
00:37:21.51\00:37:23.46
Oh, yeah, that's wonderful.
00:37:23.49\00:37:24.82
That's a gift, you know,
to be able to eat something
00:37:24.85\00:37:26.72
and say okay, let
me try to recreate it
00:37:26.75\00:37:28.23
and it looks great.
00:37:28.26\00:37:29.31
Yes, it's a beautiful recipe.
00:37:29.34\00:37:31.05
Once again we are
gonna be encouraging you
00:37:31.08\00:37:32.64
to eat the rainbow every week
00:37:32.67\00:37:34.07
and this will give you
00:37:34.10\00:37:35.18
a lot of colors
start with right away.
00:37:35.21\00:37:37.70
So we gonna put in
our cooked black beans
00:37:37.73\00:37:40.46
and this can be
either home cooked or canned.
00:37:40.49\00:37:44.56
If either way they need
to be drained thoroughly
00:37:44.59\00:37:47.34
because your
salad won't be as pretty
00:37:47.37\00:37:49.10
if you have a lot of black
bean juice running around in it.
00:37:49.13\00:37:52.97
So I drained those beans
00:37:53.00\00:37:55.01
and but do want
them cooked thoroughly.
00:37:55.04\00:37:56.86
I don't like
them, you know, crunchy
00:37:56.89\00:37:58.63
or hard or anything like that.
00:37:58.66\00:38:00.34
And so then we will
add our whole kernel corn.
00:38:00.37\00:38:03.31
I got organic whole kernel corn.
00:38:03.34\00:38:06.98
Either from the can
or frozen will work.
00:38:07.01\00:38:09.15
Nice.
00:38:09.18\00:38:11.76
And then our
diced fresh tomatoes.
00:38:11.79\00:38:14.06
Oh, nice.
00:38:14.09\00:38:15.79
Full of that wonderful lycopene
00:38:15.82\00:38:18.30
which we know is
great for men especially.
00:38:18.33\00:38:21.88
Reduces your risk
of prostate cancer.
00:38:21.91\00:38:24.16
And cilantro which is grated,
00:38:24.19\00:38:27.28
detoxing takes
away heavy metals.
00:38:27.31\00:38:29.35
I didn't know that.
00:38:29.38\00:38:30.44
People that
struggle with Lyme disease
00:38:30.47\00:38:33.04
and all sorts of things
can often be very benefited
00:38:33.07\00:38:35.27
by adding a generous amount
of cilantro to the regimen.
00:38:35.30\00:38:38.72
I love cilantro too.
Just the flavor is good.
00:38:38.75\00:38:41.16
I do and it is a
kind of a learned flavor
00:38:41.19\00:38:43.64
and I found that
part of the reason
00:38:43.67\00:38:46.83
is that people
with genetic make up,
00:38:46.86\00:38:48.92
different type
of genetic make ups
00:38:48.95\00:38:50.31
can taste a certain chemical
in the cilantro and some can't.
00:38:50.34\00:38:54.24
And those who tend
to be able to taste that
00:38:54.27\00:38:56.36
chemical don't care for cilantro
00:38:56.39\00:38:58.22
and say it taste like soap.
00:38:58.25\00:38:59.97
So some of that
might be somewhat genetic
00:39:00.00\00:39:02.69
as to who likes it
and who doesn't like.
00:39:02.72\00:39:03.99
Now that's neat.
Okay, I did not know that.
00:39:04.02\00:39:06.21
Now we are gonna ahead
00:39:06.24\00:39:07.27
and make our
dressing which is lime juice.
00:39:07.30\00:39:11.37
You can use lemon
juice if you don't have lime
00:39:11.40\00:39:13.44
but I really like the flavor
of lime and corn together.
00:39:13.47\00:39:16.26
Me too.
00:39:16.29\00:39:17.65
And then some great
extra virgin olive oil
00:39:17.68\00:39:21.99
and some of our
vegetable season salt.
00:39:22.02\00:39:23.99
Yeah, we made today.
00:39:24.02\00:39:25.32
That's right. That's great.
00:39:25.35\00:39:26.54
I like that.
00:39:26.57\00:39:28.39
Then I'll just kind
of stir this up together.
00:39:28.42\00:39:31.97
Actually I have a neat
little whisk to do that with.
00:39:32.00\00:39:36.85
That will really mix it well.
00:39:36.88\00:39:38.34
Yeah.
00:39:38.37\00:39:42.72
Kind of get that
blended before I pour it over
00:39:42.75\00:39:45.70
and the flavors are gonna
kind of be carried together.
00:39:45.73\00:39:50.85
Then I'll just
pour that right over
00:39:50.88\00:39:52.67
my salad and toss it together.
00:39:52.70\00:39:54.91
So you pour it
over and then toss it.
00:39:54.94\00:39:56.74
You don't have to toss it first
00:39:56.77\00:39:57.84
and then-- okay.
00:39:57.87\00:39:58.96
And this one we just
kind of mix up thoroughly.
00:39:58.99\00:40:01.05
And aren't
those colors gorgeous?
00:40:01.08\00:40:02.63
Oh, yes. Look at that.
00:40:02.66\00:40:04.82
I like that. Yummy.
00:40:04.85\00:40:07.49
That would be great on a picnic.
00:40:07.52\00:40:08.58
You are right, it will be good
00:40:08.61\00:40:09.65
for fellowship
lunch, it will be.
00:40:09.68\00:40:10.96
Oh, yeah.
00:40:10.99\00:40:12.05
Yes, it keeps
well making it ahead
00:40:12.08\00:40:14.16
again is really easy and
it doesn't hurt it at all.
00:40:14.19\00:40:18.16
I think it
actually improves the flavor
00:40:18.19\00:40:20.13
to have them blend
together overnight.
00:40:20.16\00:40:22.93
Oh, yes, absolutely.
00:40:22.96\00:40:24.44
How long would it keep--
obviously if you make it,
00:40:24.47\00:40:26.63
it probably goes
quick as everybody eats it.
00:40:26.66\00:40:28.40
Right, we usually get it enough
00:40:28.43\00:40:29.70
before it can go bad
00:40:29.73\00:40:30.79
but you probably
keep in your refrigerator
00:40:30.82\00:40:32.99
probably at least five
days if it's kept well.
00:40:33.02\00:40:35.66
The cilantro is the
most fragile ingredient
00:40:35.69\00:40:38.07
so you kind of
keep an eye on that.
00:40:38.10\00:40:39.89
Yes, I got a little
bowl. I got to try some.
00:40:39.92\00:40:42.09
Okay.
00:40:42.12\00:40:43.29
Yummy.
00:40:43.32\00:40:49.59
There you go.
00:40:51.97\00:40:53.71
It's a great main dish
00:40:53.74\00:40:55.14
because it has your whole grain,
00:40:55.17\00:40:56.55
it has the legume, your protein.
00:40:56.58\00:40:58.31
It's a really good
quality protein there
00:40:58.34\00:41:00.85
so you don't need a
lot else to go with it.
00:41:00.88\00:41:02.69
I like the cilantro
00:41:02.72\00:41:03.89
and I especially
like the lime juice.
00:41:03.92\00:41:05.92
To me the lime
juice makes the dish.
00:41:05.95\00:41:07.57
You can taste that. Oh, yeah.
00:41:07.60\00:41:08.66
That's very nice.
00:41:08.69\00:41:09.87
And we have one
that's all finished here.
00:41:09.90\00:41:11.87
Looks very good as well.
00:41:11.90\00:41:13.40
Yeah.
00:41:13.43\00:41:15.04
This bowl is mine.
00:41:15.07\00:41:17.59
That's one of those
things you really say
00:41:17.62\00:41:18.95
eat with our eyes as
much as with our tongue.
00:41:18.98\00:41:20.87
And so these attractive colors
00:41:20.90\00:41:22.26
I think really go a long
ways to making things appealing.
00:41:22.29\00:41:25.62
I think so too. Absolutely.
00:41:25.65\00:41:27.13
We are going to our
last recipe is the Brownies,
00:41:27.16\00:41:30.10
the Carob Brownies.
00:41:30.13\00:41:31.22
Let's read that.
00:41:31.25\00:41:32.29
If you taking in a picnic
00:42:01.80\00:42:02.97
what better way
to end the meal than
00:42:03.00\00:42:05.38
with a little carob brownie.
00:42:05.41\00:42:07.35
Even if its not a picnic
00:42:07.38\00:42:08.64
but I know today
we are going outside
00:42:08.67\00:42:10.20
and we are taking our
picnic but brownies are nice.
00:42:10.23\00:42:12.68
Oh, yeah. And you know--
00:42:12.71\00:42:13.77
They pack well.
00:42:13.80\00:42:14.84
And we like to do carob
00:42:14.87\00:42:15.96
because carob has so
many advantages over chocolate
00:42:15.99\00:42:18.70
and some people are, you know,
00:42:18.73\00:42:20.08
have to kind of
learn to enjoy that
00:42:20.11\00:42:22.92
but carob is so nutritious.
00:42:22.95\00:42:25.54
It's really rich in
vitamins and minerals
00:42:25.57\00:42:27.89
and it's
naturally somewhat sweet.
00:42:27.92\00:42:29.95
So you don't need to
add as much sweetener to it
00:42:29.98\00:42:31.98
to make something very tasty.
00:42:32.01\00:42:34.05
So today we are
going to do the brownies
00:42:34.08\00:42:35.68
and then I'm gonna start
00:42:35.71\00:42:36.94
with my liquid
ingredients which is the honey.
00:42:36.97\00:42:42.71
I like honey, good flavor.
00:42:42.74\00:42:46.32
And this kind of interesting
00:42:46.35\00:42:47.96
because it's the brownie
that has no leavening in it.
00:42:47.99\00:42:51.55
And I actually find that
00:42:51.58\00:42:52.92
what happens is we are
gonna whip up the honey
00:42:52.95\00:42:55.16
and our other liquid ingredients
00:42:55.19\00:42:56.57
and that
incorporates so much air
00:42:56.60\00:42:59.08
that it actually makes it,
00:42:59.11\00:43:01.03
you know, light enough
when you go to bake it.
00:43:01.06\00:43:03.43
Yeah. That makes sense.
00:43:03.46\00:43:04.98
So we'll add our oil.
00:43:05.01\00:43:07.17
And you always cook
with your extra virgin olive.
00:43:07.20\00:43:09.53
You know, with
the carob brownies
00:43:09.56\00:43:10.97
you can use light olive oil
00:43:11.00\00:43:12.31
because you don't
really need the flavor
00:43:12.34\00:43:13.53
but it's not that much oil
00:43:13.56\00:43:15.00
so you are not
going to notice it
00:43:15.03\00:43:16.92
probably much
one way or another.
00:43:16.95\00:43:18.84
We will go ahead
and put in our vanilla
00:43:18.87\00:43:19.96
and our lemon juice.
00:43:19.99\00:43:21.34
Nice.
00:43:21.37\00:43:22.99
And I put the zest in
here too, you don't have to
00:43:23.02\00:43:25.85
but it helps to hydrate it
00:43:25.88\00:43:28.06
so that it kind of
soaks up some liquid and--
00:43:28.09\00:43:30.52
Yeah, that makes sense.
00:43:30.55\00:43:33.16
Then I'll go
ahead and just whip it
00:43:33.19\00:43:35.84
till it's really kind of creamy.
00:43:35.87\00:43:37.45
You are gonna
cream it with the mixer.
00:43:37.48\00:43:41.93
You will notice that
the color gets lighter
00:44:04.37\00:44:07.66
as the air is incorporated.
00:44:07.69\00:44:11.70
It really does change color.
00:44:40.88\00:44:42.41
Yes. So that's due to the air?
00:44:42.44\00:44:44.57
Yeah, you can see like
it's full of little bubbles.
00:44:44.60\00:44:46.45
I can see that.
00:44:46.48\00:44:47.79
So now we will go ahead
00:44:47.82\00:44:48.86
and just add the
rest of our ingredients.
00:44:48.89\00:44:51.54
I have my oat
flour. Sure, thanks.
00:44:51.57\00:44:55.28
It's cutting
your elbow way there.
00:44:55.31\00:44:57.58
And the oat flour you just
make by taking regular oats
00:44:57.61\00:44:59.89
and blend them in your
blender till they are fine.
00:44:59.92\00:45:02.77
And then I'll add my flour.
00:45:02.80\00:45:05.89
It's a quarter
cup of whole wheat
00:45:05.92\00:45:06.96
and a quarter cup
of unbleached white.
00:45:06.99\00:45:09.11
Now, you get a
few extra vitamins
00:45:09.14\00:45:11.06
versus having all white flour.
00:45:11.09\00:45:13.76
I like nuts so I like
to put walnuts in mine.
00:45:13.79\00:45:16.60
We'll use just a
little bit of soymilk powder.
00:45:16.63\00:45:18.96
It really
doesn't matter what kind.
00:45:18.99\00:45:21.01
They can even use Soy Supreme
00:45:21.04\00:45:22.21
which doesn't
have any flavoring,
00:45:22.24\00:45:24.18
it doesn't matter.
00:45:24.21\00:45:25.81
And then our carob powder.
00:45:25.84\00:45:27.88
Nice.
00:45:27.91\00:45:29.80
So the purpose for the soymilk
if you're using Soy Supreme
00:45:29.83\00:45:32.19
or whatever it
doesn't have flavor.
00:45:32.22\00:45:33.48
It's just, it's
not for flavor then?
00:45:33.51\00:45:35.04
It's not for flavor.
00:45:35.07\00:45:36.43
It actually just really
makes it rich in nutrition.
00:45:36.46\00:45:39.04
It's a very good protein source.
00:45:39.07\00:45:41.03
Okay.
00:45:41.06\00:45:44.29
And then you just stir it
till everything is moistened.
00:45:44.32\00:45:47.64
Okay.
00:45:47.67\00:45:50.29
And that can take a little while
00:45:50.32\00:45:53.80
because of the carob, you know,
00:45:53.83\00:45:55.40
it takes little
while for that to absorb.
00:45:55.43\00:45:57.04
It seems like it does.
00:45:57.07\00:45:58.28
And it's a very
thick batter. I see that.
00:45:58.31\00:46:01.74
So I build a little
arm muscle doing this.
00:46:01.77\00:46:07.07
Like you can see it
all turns dark brown
00:46:07.10\00:46:09.58
as the carob gets moistened.
00:46:09.61\00:46:15.33
That's great.
00:46:15.36\00:46:16.47
So our only
sweetener is the honey.
00:46:16.50\00:46:19.02
That's the only
sweetener we put in.
00:46:19.05\00:46:20.10
That's right.
00:46:20.13\00:46:21.19
And then we will go
ahead and get our pan.
00:46:21.22\00:46:23.44
We have prepared right here,
it's been oiled and floured.
00:46:23.47\00:46:28.45
Okay, now
what's the significance
00:46:28.48\00:46:29.51
of flour in
addition to the oiling?
00:46:29.54\00:46:31.60
It really helps
it to release well.
00:46:31.63\00:46:33.99
Okay. Okay.
00:46:34.02\00:46:35.84
And it's a pretty
sticky batter as you can see.
00:46:35.87\00:46:37.60
It looks like.
00:46:37.63\00:46:39.66
But I found it came
out really nice and clean
00:46:39.69\00:46:41.57
by using the
greased and floured pan.
00:46:41.60\00:46:44.64
Lot of times we
do that for cakes,
00:46:44.67\00:46:46.21
you know,
anything that's fragile.
00:46:46.24\00:46:48.10
You want to do that.
00:46:48.13\00:46:50.13
And you really want to
make sure it comes out clean.
00:46:50.16\00:46:52.93
Yes. Yeah, that's important.
00:46:52.96\00:46:56.39
Smells good. You can smell it.
00:46:56.42\00:46:59.65
When the
brownies stick to the pan
00:46:59.68\00:47:00.87
and they are
really hard to serve.
00:47:00.90\00:47:03.89
That is for sure.
00:47:03.92\00:47:07.98
But with this nice carob
variation of our brownie,
00:47:08.01\00:47:11.00
you don't have to worry
about any of that caffeine,
00:47:11.03\00:47:13.27
theobromine or
other xanthines that
00:47:13.30\00:47:15.41
you will have in the chocolate
00:47:15.44\00:47:16.68
that are so hard on
your nervous system.
00:47:16.71\00:47:21.79
Very nice. And how
long do we bake it for?
00:47:21.82\00:47:25.21
We will bake this at
350 for 35 to 40 minutes.
00:47:25.24\00:47:29.48
You want to make sure
you don't over bake it
00:47:29.51\00:47:31.26
'cause you really don't
want them to be too dry.
00:47:31.29\00:47:33.29
Yes. Okay.
00:47:33.32\00:47:34.42
And you see it's kind of thick
00:47:34.45\00:47:35.49
so you just have to
work it a little bit
00:47:35.52\00:47:36.95
to get it into the
corners of your pan.
00:47:36.98\00:47:39.28
It will soften as it's heated
00:47:39.31\00:47:41.83
because the honey will
kind of melt in the oven.
00:47:41.86\00:47:43.56
Yes.
00:47:43.59\00:47:44.73
So it will
level itself out a bit
00:47:44.76\00:47:47.40
but I try to at least-- Help it.
00:47:47.43\00:47:49.29
Yeah.
00:47:49.32\00:47:51.20
Get it started here.
00:47:51.23\00:47:52.98
Yeah, and then you
cut it, take it out.
00:47:53.01\00:47:56.73
Yes, once it's cooled,
00:47:56.76\00:47:58.46
you can just cut it
in squares and serve it.
00:47:58.49\00:48:00.95
Nice.
00:48:00.98\00:48:02.05
You can sprinkle with a
little coconut if you want for.
00:48:02.08\00:48:05.45
Looks it's kind of what we did
00:48:05.48\00:48:06.51
with our finished
product right over here.
00:48:06.54\00:48:07.73
We did. I see that.
00:48:07.76\00:48:09.80
And it's got the coconut on top.
00:48:09.83\00:48:10.86
It's real pretty.
00:48:10.89\00:48:11.93
It does, so you can see
00:48:11.96\00:48:12.99
its all ready to
go into the oven.
00:48:13.02\00:48:17.67
Very, very nice.
00:48:20.41\00:48:23.20
So enjoy.
00:48:23.23\00:48:26.87
It has good flavor. The carob--
00:48:26.90\00:48:30.01
Sometimes carob
can be overwhelming.
00:48:30.04\00:48:31.92
Do you know what I'm saying?
00:48:31.95\00:48:33.02
It seems like when we say,
00:48:33.05\00:48:34.11
okay, we're gonna
do a carob substitute
00:48:34.14\00:48:35.47
and it's almost too
much but that's just perfect.
00:48:35.50\00:48:37.47
Good.
00:48:37.50\00:48:39.16
Very nice, good
flavor with the honey.
00:48:39.19\00:48:41.95
Very nice. Sorry
I'm slowing here.
00:48:41.98\00:48:43.37
It's very, very good.
00:48:43.40\00:48:45.04
We want to talk
about your cookbook again
00:48:45.07\00:48:46.32
before we go to the way
00:48:46.35\00:48:47.39
that our friends at
home can contact you.
00:48:47.42\00:48:49.47
It's a wonderful
cookbook. And you have--
00:48:49.50\00:48:52.39
How long did it take to make?
00:48:52.42\00:48:53.91
Well, we've been probably
working on it for a long time.
00:48:53.94\00:48:55.52
It's a kind of
a team effort that
00:48:55.55\00:48:56.91
my mother and I did together.
00:48:56.94\00:48:58.20
She has been collecting
00:48:58.23\00:48:59.26
and making these
recipes for years
00:48:59.29\00:49:01.41
and then we finally were
able to finish the project
00:49:01.44\00:49:04.06
and we are actually on a
second edition right now.
00:49:04.09\00:49:06.07
Oh, so what's different?
00:49:06.10\00:49:07.72
What's gonna be in
the second edition?
00:49:07.75\00:49:09.09
Well, we made some corrections.
00:49:09.12\00:49:10.54
You know, there's
all those things that
00:49:10.57\00:49:11.60
come up the first
time around that you miss.
00:49:11.63\00:49:13.56
We didn't really
change any recipes
00:49:13.59\00:49:14.96
except for maybe two or three.
00:49:14.99\00:49:16.31
Oh, okay. Nice, very nice.
00:49:16.34\00:49:17.75
And you are gonna work on
00:49:17.78\00:49:18.95
another cookbook as well or no,
00:49:18.98\00:49:20.04
just the second
edition right now.
00:49:20.07\00:49:21.22
Actually I'm kind of
thinking of working on one.
00:49:21.25\00:49:23.87
So we will see.
00:49:23.90\00:49:26.99
You know, because I believe,
00:49:27.02\00:49:28.16
you know, it's a gift
that God has given to you
00:49:28.19\00:49:30.45
and I think you know,
00:49:30.48\00:49:31.52
God gives us
all different gifts.
00:49:31.55\00:49:33.02
You know, Paul talks about that
00:49:33.05\00:49:34.23
the different gifts God gives
to people within the church
00:49:34.26\00:49:36.43
and there is a purpose for that
00:49:36.46\00:49:38.14
and you are using that
in reaching out and helping
00:49:38.17\00:49:40.60
and blessing people
and that's important.
00:49:40.63\00:49:41.67
And the more
people that can be helped
00:49:41.70\00:49:43.52
and blessed with
it the happier I am.
00:49:43.55\00:49:45.74
Amen. Amen.
00:49:45.77\00:49:46.95
Well, tell me in
just a couple seconds here
00:49:46.98\00:49:49.01
just a little bit
more about the coaching.
00:49:49.04\00:49:50.54
We are almost out of time here.
00:49:50.57\00:49:51.60
Okay.
00:49:51.63\00:49:52.66
If someone called you,
00:49:52.69\00:49:53.86
you do it on the
phone, you do it email.
00:49:53.89\00:49:55.53
How are the
different ways we can coach?
00:49:55.56\00:49:56.63
Right, we can use the internet,
00:49:56.66\00:49:57.96
we can use the telephone
so that I can contact you.
00:49:57.99\00:50:00.25
It doesn't matter where you are.
00:50:00.28\00:50:01.46
Just you can contact
me through my website
00:50:01.49\00:50:03.59
or by email or snail mail.
00:50:03.62\00:50:05.83
I will get it all of those ways
00:50:05.86\00:50:08.07
and then we can set up
a time to work together
00:50:08.10\00:50:09.97
and see if that something
that's gonna be helpful.
00:50:10.00\00:50:11.68
Yes. Oh, that's wonderful.
00:50:11.71\00:50:13.38
We've had a great time
00:50:13.41\00:50:14.72
and what we want to do right now
00:50:14.75\00:50:16.16
is to go to Lucia's
contact information.
00:50:16.19\00:50:19.14
If you want to contact
her, if you are saying,
00:50:19.17\00:50:20.97
hey, I'd really like to
take advantage of that coaching.
00:50:21.00\00:50:23.76
Contact her if you
want this fabulous cookbook
00:50:23.79\00:50:26.42
which I have in my own kitchen.
00:50:26.45\00:50:28.68
We want you to get a hold of her
00:50:28.71\00:50:30.16
or maybe you just have
some questions regarding
00:50:30.19\00:50:31.99
what we discussed here today.
00:50:32.02\00:50:33.52
Here is the way you can
contact her for yourself.
00:50:33.55\00:50:37.86
If you would like to know
00:50:37.89\00:50:38.95
how you can get the
book "Flavors of Health"
00:50:38.98\00:50:41.32
or if you would
like to contact Lucia,
00:50:41.35\00:50:43.28
then you can
write to 3-D Health LLC,
00:50:43.31\00:50:46.71
8588 Dell Road,
Kingsley, MI 49649.
00:50:46.74\00:50:52.31
That's 3-D Health LLC,
00:50:52.34\00:50:55.05
8588 Dell Road,
Kingsley, MI 49649.
00:50:55.08\00:51:00.75
You can call 231-263-3974,
00:51:00.78\00:51:05.30
that's 231-263-3974.
00:51:05.33\00:51:09.73
Or you can visit them
online at 3dhealthforlife.com.
00:51:09.76\00:51:14.99
It's all one word
3dhealthforlife.com.
00:51:15.02\00:51:20.85