Participants: Jill Morikone (Host), Lucia Tiffany
Series Code: TDY
Program Code: TDY015006A
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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 01:06 Hello, friends, and welcome 01:08 to another 3ABN today cooking program. 01:11 My name is Jill Morikone and we have with us 01:13 in the kitchen a very special guest. 01:15 She has been here before 01:17 and we loved her, her heart for Jesus, 01:20 her heart for ministry and her food so much 01:23 that we invited her back. 01:25 I'm speaking of Lucia Tiffany. And welcome, Lucia. 01:27 Oh, thank you, Jill. It's so nice to be here. 01:30 It is a blessing to have you here. 01:31 Lucia is registered nurse. 01:33 She is Master's of Public Health 01:36 and as well in addition 01:38 she and her husband have served 01:40 as missionaries in Africa. 01:42 She has a tremendous heart for ministry 01:44 but the thing I like the most about 01:45 Lucia is just she is a woman of God 01:48 and she loves people 01:49 and loves to impart to other people 01:52 the things that God has taught 01:53 and showed her in regards to healthy eating, 01:56 in regards to lifestyle all of that stuff. 01:58 So why don't you share us 01:59 just a little bit about the name of your ministry 02:01 and how you got involved 02:02 in this ministry in the first place? 02:04 Okay, my ministry is 3-D Health 02:07 and I gotten involved 02:09 probably from the time I was a little child. 02:11 I grew up within a family where my parents 02:13 were health education team and we go around 02:15 and do vegetarian cooking schools 02:17 at different churches and communities both here 02:19 in the United States and in other countries. 02:21 And so like I grew up really enjoying 02:24 working with people and helping them 02:26 to learn healthier ways of eating 02:28 and living in every way not just about food 02:31 but about the whole person, 02:33 you know, the different aspects of our lives. 02:36 And so I just really, really enjoy working with people 02:39 that want to learn how to live healthier 02:41 or want to make changes in their life. 02:43 Amen, and as part of this ministry 02:45 you are involved now with lifestyle coaching. 02:47 Tell me about that? 02:48 Yes, if people are really wanting some encouragement, 02:51 somebody to walk along the path with them 02:53 as they make changes 02:54 that's something I really enjoy doing. 02:56 And due to technology we can do that 02:58 by phone, over the internet. 03:00 So I can work with people 03:01 wherever they are in the world basically. 03:03 And so, you know, they can contact me 03:06 and we can work out schedules, ways to get together 03:09 and share encouragement and setting goals 03:13 and how to reach them and that sort of thing. 03:15 So I could say, okay, 03:16 I'm watching this program right now 03:18 and I'm struggling with hypertension, 03:20 maybe I had some diabetes, I'm struggling with obesity, 03:23 I don't want to get out and exercise 03:25 but I know I need to change 03:26 but I don't know how to do that I could say-- 03:28 Or where do I start or you know that sort of think. 03:30 We can sit down and talk together 03:32 and let set some goals and then figure out 03:35 a strategy together to figure out 03:37 how to get to those goals in a way that works for you. 03:39 Amen. That's wonderful. 03:41 Coaching is really big right now. 03:43 A lot of people getting into it 03:44 and I love to see that with the health message. 03:47 And we found that it's so effective in behavior change. 03:49 It's really one of the most effective strategies. 03:51 We are helping people to deal with either reversing 03:55 or treating the health challenges they have 03:56 but it's also really effective for preventing disease. 03:59 And I always think that prevention 04:00 is sure better than cure. 04:02 Absolutely, that's right. 04:03 Now in addition to that, Lucia has a cookbook 04:05 which I have in my own kitchen and it's wonderful. 04:08 We see it on the screen the "Flavors of Health." 04:10 What sort of recipes would we find in this cookbook here? 04:13 This cookbook has all kinds of recipes 04:15 from breakfast to desserts to vegetables, soups, breads 04:18 but all of the dishes are plant based. 04:21 So there are no animal products, 04:22 no cholesterol, very little refined foods 04:26 and it's kind of a back to basic sort of cookbook. 04:28 Not a lot of real specialty ingredients. 04:30 Most of the things you should be able to find 04:32 in your grocery store shelf. 04:33 I like that, that's great. 04:34 And it has cute little things, little comments. 04:37 I'm looking here this is a stomach 04:38 and the stomach is talking and it says, 04:40 if you take a lot of liquid with your meals, 04:42 it takes me a lot longer to get my work done. 04:45 So it's a lot of helpful tips 04:48 in addition to all the good recipes. 04:50 Exactly. 04:51 Yeah, well, when Lucia comes, 04:53 we love the food and today is no exception. 04:56 Let's take a look. We are doing picnic food today. 04:58 We're gonna start with Bountiful Baked Beans. 05:02 It's wonderful. They look great. 05:05 I loved baked beans and this is a neat twist 05:07 with the little bit of sugar you are adding 05:09 and it's a difference so I like that. 05:11 Then we have a Chick-It Seasoning. 05:12 You're gonna teach us how to make Chick-It Seasoning. 05:15 I like that. 05:16 A Vegetarian Egg or chicken salad, 05:19 we are gonna use that seasoning 05:21 in it as well and that looks great. 05:23 And then we are gonna make a Vegetable Seasoned Salt. 05:27 This is exciting, we are gonna learn a lot about 05:29 different types of herbs. 05:30 Lucia was telling me so I'm excited 05:31 to learn how to do that. 05:33 Italian-style Potato Salad and we put the season salt 05:36 in the Italian-style Potato Salad. 05:38 I love potato salad. 05:40 What better picnic food is there? 05:42 Then we are gonna make a Texan Corn and Bean Salad. 05:45 Look at the colors and the cilantro 05:47 and that looks yummy. 05:49 And of course every meal needs a good dessert 05:52 and today is no exception. 05:54 For our picnic we are gonna have Carob Brownies, yummy. 05:58 They all look great and I know that 06:01 we are gonna enjoy them. 06:02 Let's read the first recipe, okay, for that baked beans. 06:05 The bountiful baked beans have... 06:32 Now, I noticed you put dates in here. 06:34 Yes. 06:35 That's our secret little sugar... 06:38 That's part of the way we get the seasoning 06:40 because this kind of based on a traditional baked bean. 06:43 We use the navy beans 06:45 which are the small white beans. 06:47 You can see them right here. 06:49 And you can also use great northern, 06:51 the flavors are very similar 06:52 but I think traditionally Boston baked beans 06:55 or whatever, always use the navy beans. 06:58 And it was interesting to me 06:59 when I was looking up a little history of that 07:01 that they got the name navy beans 07:02 because it used to be a staple in the US Navy. 07:06 Oh, I see. I didn't know that. 07:08 Yeah, so it might have some other names in other countries 07:11 so I thought I make sure you knew what they look like 07:14 and you can find a white bean that works for you. 07:18 Now these are cooked already? 07:19 These are already cooked. 07:20 So you want them cook thoroughly. 07:22 Cook till they are very soft with no seasoning. 07:24 Don't put salt in them or anything. 07:26 You just want them to cook till they mush really easily 07:30 and then we are going to add our seasonings. 07:32 Is there any part or how parts of dry beans to water 07:35 and do you measure that or do you not? 07:37 That might depend on how you are doing it. 07:38 If you're doing it in an open pot, 07:40 you might need three times as much water as beans. 07:42 If you do it in a crock pot maybe not quite as much 07:44 because you have less evaporation. 07:45 But basically, you know, 07:47 however you do your beans is fine. 07:48 We just want to make sure that they are cooked thoroughly. 07:50 Okay. Good. 07:52 All right, so then we are gonna add 07:54 all of our other ingredients to the beans 07:56 and mix it well before we put it in our baking dish. 07:59 So we've got chopped onions here 08:01 and then some tomato puree. 08:04 This isn't sauce, this is just the puree 08:08 so you can even use your own fresh tomatoes blended up. 08:11 And it's blended. 08:12 Yeah. It doesn't matter. 08:14 It's just to give it that nice tomatoey flavor. 08:17 And then we put some molasses in 08:19 because typically baked beans can be quite sweet. 08:22 They are. 08:24 And molasses gives a really nice flavor 08:26 and still has a lot of vitamins and minerals 08:28 originally found in the sugarcane. 08:31 And then instead of adding honey or sugar, 08:34 we are going to use some dates. 08:36 You know, dates are kind of God's natural sweetener. 08:39 They are very high fiber. 08:41 They are one of the most high fiber foods there are 08:44 and it's interesting that God combined that 08:45 with one of the sweetest fruit 08:47 'cause He knew we needed the two together. 08:48 Yes, that's great. I did not know that. 08:51 So I'm gonna put this in my blender 08:54 and then we are just gonna blend it up 08:55 till it's really smooth because we don't want 08:57 to eat chunky dates in there particularly. 08:59 Yes, so you just have the dates and the water there. 09:02 Just dates and water 09:03 and then we will just blend them 09:04 till they are smooth. 09:23 That looks good. 09:26 Normally at home would you blend it longer. 09:27 Or is this about? No, this is good. 09:29 Good, okay. 09:30 Yeah, as long as you don't have any date chunks. 09:36 I have never put dates in baked beans. 09:39 Now this is a brand new concept for me. 09:40 You know, this is a recipe 09:42 from one of my really good friends Vickie Griffin. 09:44 Oh, yes. 09:45 And I really enjoy the recipe and I've shared it 09:48 with a lot of other people that enjoyed it. 09:49 And so I asked her Vickie, 09:51 can we use some of your recipes 09:53 and she said no problem. 09:55 Vickie is a great woman. 09:56 She is a woman of God 09:57 and she has a tremendous health ministry. 09:58 Oh, and I love some of her recipes 10:01 and this is my favorite ones and I wanted to share them 10:03 with our friends here at 3ABN with each one of you out there. 10:07 Okay, then we will add our onion salt 10:11 and the seasoned salt. 10:13 Okay, and we are making some season salt later, right? 10:16 So we will figure out how to do that. 10:17 Exactly, and a little bit of just plain salt 10:20 and then some fresh garlic. 10:24 I was gonna say we didn't blend that up 10:25 but we are gonna mix it here, okay. 10:27 Yes, I like to mince it before I put it in. 10:29 When you mice the garlic, it releases chemicals 10:33 that are really good for your health 10:35 and it also makes the flavor come out. 10:38 Yes, yes. Oh, yeah. 10:42 That's a nice little handy tool. 10:43 Oh, yes, nothing like a good garlic press. 10:46 Yeah, that's right. 10:48 Now I'm just gonna stir 10:49 this all up together thoroughly. 10:52 Looks good and it smells good already. 10:54 It does. Doesn't it? 10:56 And we are going to put this in a baking dish 10:59 and bake it at 375 degrees for one hour 11:05 and we will bake it covered to start with. 11:07 Okay. 11:08 And that just really helps to blend the flavors. 11:12 Yes. 11:13 Because one of the things with baked beans 11:14 is you really want those flavors blended. 11:18 Okay. You got it there. 11:20 Pick up a little note. I don't have it. 11:21 Okay. Thank you. 11:23 You got it though. How's that? 11:27 That's good. 11:28 Good. 11:30 So we cover it with aluminum foil for one hour 11:32 and then remove the foil and let it bake open 11:35 for about half an more till it's bubbly looking 11:39 and it will kind of brown up the top a little bit. 11:43 And I can see this one over here is finished 11:44 and that one is definitely brown, 11:46 you can see that. 11:47 That's one baked off 11:48 so you took the foil off at the end and... 11:50 And one of the reasons I really like having 11:52 the baked beans for picnic 11:53 is that they are good hot or cold. 11:55 So you don't actually have to, you know, serve them piping hot 11:58 and they are still very flavorful 12:00 and will go well with your other picnic recipes. 12:01 Oh, yes, oh, it's a great picnic food 12:03 and I have some that I snuck out of the pot earlier. 12:13 Great flavor. It's not too sweet. 12:15 It has just the right amount 12:17 because baked beans are supposed 12:18 to have just a little bit. 12:19 I love the tomato, I love the flavor. 12:21 That's very good. Yummy. 12:23 I love to read our next recipe. 12:25 We are gonna make our Chick-It Seasoning. 12:51 Now we are making chick-it seasoning. 12:53 Why do you make your own chick-it seasoning 12:54 instead of buying it in store? 12:55 For a number of reasons, yes. 12:56 One of them is to save money 12:57 because overall I think it's more economical. 12:59 You end up paying a lot of money 13:00 for just the salt and the chicken-style seasoning 13:02 a lot of times when you buy commercially. 13:04 And also it doesn't have any of the additives 13:06 that I don't want in it. 13:08 I can control all the ingredients 13:09 and I can get the best quality ingredients 13:12 so I think it gives me a superb flavor. 13:15 I have used a lot of the common commercial seasonings 13:18 and all of my life and enjoyed them. 13:21 But when I found this recipe, 13:22 this has replaced all other 13:23 chicken-style seasonings for me. 13:26 I can use this as a broth base. 13:28 If you want to make a chicken noodle soup, 13:29 you just put this and water with noodles 13:31 and you pretty much have it, 13:33 you know, have a few chopped onions. 13:34 So it's really versatile, I'll just use it in any place 13:37 that I would like a chicken flavor or just a nice flavor. 13:40 Nice. Okay, yeah. 13:41 And one of the things that makes this chicken-style 13:45 what it is the source and the quality of your herbs. 13:50 Because when it comes to healthy cooking 13:53 how things taste is so important. 13:55 I mean, you want your family 13:57 and your friends to really enjoy it. 13:59 And high quality seasonings can be a really key part 14:02 of making those taste good. 14:03 I remember when I learned that 14:05 there are different grades of spices and herbs 14:08 and in our supermarkets generally 14:11 they are selling you Grade C 14:14 which is what kind of what we are all used to 14:17 and it comes through New York from the spice agents there, 14:20 but the really high quality stuff we call it Grade A. 14:24 And I have only been able to find it 14:26 through like a specialty online source 14:29 which we call penzeys, its penzeys.com, 14:34 and they have store friends now 14:35 scattered throughout the United States 14:37 but you can also just order by mail or online. 14:39 So the herbs don't come through New York 14:41 if you order from penzeys? 14:42 No, these people actually source 14:43 their herbs right from the field, 14:46 like they get their vanilla from Madagascar. 14:48 They get their Ceylon cinnamon from Sri Lanka. 14:51 They, you know, they go to Vietnam to get stuff. 14:54 They go, you know, wherever these things are grown 14:56 and they deal directly with the farmers. 14:58 And I found that when you get a source 15:01 from them not only is the quality good, 15:03 I mean, you open up a package 15:05 and the aroma will just blow you away. 15:06 You'll say I never smelled anything so good, 15:09 so strongly flavored. 15:11 And it holds the essential oils that haven't evaporated. 15:14 And so that's where I get mine 15:17 and I really recommend it to a lot of other people 15:19 because it's the best source that I found 15:21 and the price is very comparable 15:23 to what you get at supermarket. 15:24 That was my next question. 15:26 Maybe we can't afford it, I mean, you know what, 15:27 this is Grade A versus Grade C. 15:29 Can I afford it? 15:30 But you are saying it's comparable 15:31 to the supermarket price. 15:32 It is, especially if you buy like half a cup 15:35 at a time instead of maybe just a few tablespoons like 15:37 the little bottles it's worth it 15:39 if you do your own cooking 15:41 from scratch on a regular basis. 15:43 Wow. Penzeys, P-E-N-Z-E-Y-S. 15:45 That's it. Perfect. 15:47 .com Okay, that's great. 15:48 I have to try that because I always thought 15:50 if you go to the supermarket you buy the stored brand 15:53 okay, maybe that's not as good quality 15:55 but if I buy another brand that would be better 15:57 but you are saying even the other brand 15:59 is still maybe a Grade C. 16:00 Yes. 16:01 Wow, I learned something. This is great. 16:04 Yeah, so anyway I really enjoy that. 16:05 So when I make my own seasoning, 16:07 I like to start with the light nutritional yeast 16:10 flakes at the bottom. 16:13 That's very smart. 16:14 It ends up mixing evenly faster. 16:17 Then I put my salt in which is heavier 16:21 and then I'll just add my other ones. 16:22 I have parsley in this chick-it-- 16:24 yeah, be careful, the yeast flakes tend to be very dusty. 16:29 And you don't want to necessarily 16:30 want to inhale that. 16:31 And then we have onion powder and garlic powder. 16:38 We have turmeric which is-- the penzeys turmeric 16:43 is just out of this world. 16:44 It has a really high proportion of curcumin 16:47 which is the health giving chemical, 16:49 phytochemical found in turmeric 16:51 that's been shown to fight cancers. 16:53 It's really very good for your health. 16:56 And the flavor is really good too. 16:57 And the flavor is good and it gives color also. 16:59 Because anything you use this in, 17:01 it will turn it that nice and yellow 17:02 that you expect with eggs or chicken, you know. 17:05 And then there is some marjoram and some sage. 17:10 Nice. 17:12 Sage is important in anything that's kind of poultry related. 17:15 That's the flavor people kind of connect with it. 17:18 And then all I do is just turn it on 17:20 and blend it thoroughly so all of its the same size. 17:23 One of the advantages of doing that is that 17:25 when you have it in the jar 17:26 and you're shaking some out of the jar 17:28 or whatever it stays mixed. 17:30 It doesn't tend to separate 17:31 into the different size particles. 17:33 So blending it really helps 17:35 to make it homogeneous that way. 17:52 You can see there it is that all looks the same. 17:54 It's all the same size and then I would put this 17:57 into a glass jar with a tight lid and... 18:01 It can go in the cupboard. 18:02 It can go in the cupboard 18:03 if you are here in the United States 18:04 you're using Morton's flow ever salt. 18:08 But I actually if you have it available Himalayan salt 18:11 is really good to use in this or a Celtic salt 18:14 and some of those will tend to clump a little bit more 18:16 if they get moist so then you would want 18:19 to keep it in the refrigerator 18:20 because that would keep it dryer. 18:21 Okay, and we have one that's all finished here 18:23 but it looks really the same as what we just blended here. 18:25 That's right. 18:26 Yeah, I love that. 18:27 Now we are gonna use that in our next recipe. 18:31 Very nice, so let's go to that next recipe 18:33 we are going to make. 18:34 Vegetarian Egg or Chicken Salad. 19:08 I really like eggless chicken salad 19:10 and this one we can use that chicken seasoning 19:13 that we just made or in the recipe 19:15 you can put something else in it too. 19:16 Right, we will talk about both variations. 19:19 And this is kind of two recipes in one 19:21 because it can be either egg salad or chicken salad. 19:23 The biggest difference between egg salad 19:25 and chicken salad is the texture. 19:28 And so you can adjust the texture by 19:30 how you prepare your tofu. 19:32 If you use just the raw tofu like 19:33 we are gonna have today for our egg salad, 19:36 it will be that soft kind of eggy texture. 19:39 If you want to make it more of a chicken texture with, 19:41 you know, little chewier 19:43 then take your water packed tofu, 19:45 cover it with water and freeze it 19:47 for 8 to 12 hours like overnight would be great. 19:50 When it thaws just kind of press it 19:52 and press the extra water out and go ahead and crumble it 19:55 and use all the same seasonings 19:56 and the rest of the recipe is the same 19:58 and you will have that different texture. 19:59 So the texture is gonna hold up harder firmly. 20:01 Yeah, that will be chewier. 20:02 Yes. Very nice. 20:04 So you can choose which one 20:05 you want to make with this recipe. 20:06 So one question with that, 20:08 when you have the water packed tofu 20:09 so when you freeze it you actually take it 20:11 out of that container it comes in then-- 20:13 You don't have to. 20:14 You don't have to. You don't have to. 20:16 Okay, so you can either keep it in the container 20:17 or you can take it out and cover again with water? 20:19 Yes. Okay. Got it. 20:21 Exactly. Yeah, nice. 20:22 So we are gonna start with our tofu 20:23 which we are gonna crumble. 20:24 So was this-- 20:25 are we making egg or chicken salad today? 20:26 Egg salad today. 20:27 Okay. Okay. 20:28 This one has not been frozen. 20:30 Okay. 20:32 And then you can use a fork or potato masher 20:35 whatever you want to do to get it mashed up. 20:40 You can get gloves on and use your fingers? 20:42 You could do that too. 20:45 And I really like this as a sandwich spread of any kind 20:50 so it's really handy to take on a picnic. 20:52 You could eat it with crackers or chips. 20:55 You know, you could do a lot of different things with it. 20:59 And as soon as you get it kind of crumbled... 21:05 Oh, yeah, that's in good consistency, I can see that. 21:11 Then we'll just add the rest of our ingredients. 21:13 We have... 21:15 Green onions. 21:17 Chopped green onions and chopped celery. 21:22 Now you chopped that pretty finely, the celery. 21:24 I like it chopped finally 21:25 because when we are doing a sandwich spread, 21:27 I don't like having great big lumps 21:29 to try to spread around. 21:31 Just makes the consistency easier to work with. 21:34 The red bell pepper is optional 21:37 but I love the color that it adds. 21:39 And so that's why go ahead and put that in. 21:41 And then we have-- we have some things here 21:45 we can choose as alternate. 21:47 So I'm gonna leave those aside for a moment. 21:48 We're gonna go ahead and put in our paprika 21:51 and our fresh garlic 21:53 which I'm just going to press here. 21:56 Nice. 21:57 And you can use the granulated garlic powder if you prefer. 22:00 But the fresh is-- the flavor is fabulous. 22:02 Yes, I really like the flavor 22:04 of the fresh whenever I have that. 22:06 Me too. 22:09 Okay. Got it. 22:12 Let me just go and mix this all up together. 22:19 Yummy. 22:21 And then you want to add your seasoning 22:22 and this is where you have a choice. 22:24 You can add that chicken seasoning 22:27 that we just did and just add it to taste 22:29 till it's about the right amount of salt for you 22:31 and I really like doing that. 22:33 If you don't have any made up, 22:35 the recipe gives you the option of putting 22:37 in individually the yeast flakes, 22:39 the turmeric and the salt. 22:43 So you will notice there's a few less herbs. 22:45 It does. 22:46 We are missing the sage and some of the other-- 22:47 Right, so I like using the chicken style seasoning 22:50 but if, you know, you may not have any on hand 22:52 or you want to do something simple and fast 22:54 with what you do have, this is another way to do that. 22:56 Okay. 22:58 And then once you have those mixed up 23:00 you'll want to add soy mayonnaise of some kind. 23:05 On a previous program we showed you 23:07 how to make this homemade soy mayonnaise 23:10 so you can always look that up in the archives. 23:12 Yeah, that's important because we have all the recipes 23:15 that we feature every Wednesday on the program. 23:17 We have them on our website. 23:18 If you go to 3abn.org just go to our main website 23:22 and they will be on the homepage it says recipes. 23:25 And if you click on the recipe link 23:27 then you can see, you can search by cook, 23:29 you can search by type of food. 23:31 There is many different ways to search. 23:33 But if you search by cook, 23:34 you can just type in her name Lucia Tiffany 23:36 and then it would show all the recipes 23:37 she has made here on 3ABN 23:39 and you just look down there 23:41 till you find the soy mayonnaise. 23:42 So it's really pretty easy. 23:43 That's right. And if you don't-- 23:45 You can print them off, 23:46 if you don't have a computer and you say man, 23:48 I just don't have access to the internet. 23:50 You just give us a call and we will be happy 23:52 to send you those recipes free. 23:53 There you go. 23:55 Yeah. 23:56 And if you don't have time to make your own 23:59 or don't have any on hand, 24:00 you can always use something like vegenaise 24:01 or, you know, some kind of non dairy. 24:03 Soy mayonnaise will be fine and this is really good 24:07 if it sits overnight the flavors go in. 24:08 I was just gonna ask that. 24:10 So it's great to make ahead. 24:12 Yes, okay. 24:13 And this is all ready. 24:15 All ready and I have a little bowl here, 24:16 I'm gonna try some. 24:18 And we have a final product too that's over there. 24:21 And that looks great too. 24:22 I used it to stuff some pita bread 24:24 in the final product. 24:27 Very, very nice. 24:31 I like that and I would really excited, 24:33 it's definitely like an egg type of salad, eggless. 24:37 But if we try to-- 24:39 I would like to try with the frozen tofu 24:40 and get that chickenless texture and get that. 24:43 That would be very nice. And we have the final one. 24:45 This one you have in pita bread. 24:46 I do, and that's one way you can take it. 24:50 It's really easy to stuff pita bread or you could wraps. 24:52 I mean, you could use it for a lot of different things. 24:55 Very nice. Oh, yeah, that's great. 24:57 It's a good picnic option. 24:59 Yes. I like that. 25:00 And picnics are fun 25:01 because you get with your family, 25:02 you get with your friends. 25:03 It's a time just to come apart and usually you are outside-- 25:06 Get to enjoy nature and all of that 25:08 and that's a beautiful thing. 25:10 We are going to make another seasoning next. 25:13 We are going to make the Vegetable Seasoned Salt. 25:42 Now this is great learning how to make a seasoned salt 25:45 because I've made chicken, you know, substitutes and stuff 25:47 but I've never made a seasoned salt. 25:49 I like using the season salt 25:51 because it's kind of an all purpose seasoning. 25:53 In fact, I find that in my kitchen 25:54 these are the only two blends I use on a regular basis. 25:56 Really? 25:57 I will use this for sprinkling on vegetables, 26:00 for salad dressing. 26:02 I can add it to soy mayonnaise and make a vegetable dip. 26:05 It's just-- you can use it 26:06 for all sorts of things. 26:07 Oh, yeah. That's great, okay. 26:10 And the technique is really similar to the last 26:12 where we will just be putting it all 26:13 in the blender and blending it, 26:14 but I would like to talk a little bit about 26:16 how you should store your herbs. 26:18 Because once you get those really nice high quality herbs, 26:20 you also need to think about 26:22 when you order those the quantity that you order 26:25 and what do you generally use. 26:27 Because herbs that are ground, 26:29 things like the sage which is a powder 26:31 or any of the ground seeds 26:33 because they have a very high surface area 26:35 because they are so fine 26:37 they will lose their essential oils quicker 26:39 than whole herbs and spices. 26:41 And the essential oils is what gives you the flavor? 26:43 Exactly, its important part. 26:45 And so if you are getting something ground, 26:47 you want to be able to use it up in 12 months or less. 26:50 If it's whole sometimes you can go year and half with it 26:54 but usually not more than that. 26:55 So don't buy more than 26:57 you can use in that amount of time 26:58 because you want to be able to have 27:00 a new stock after that amount of time. 27:03 That makes sense, absolutely. 27:04 And we are ordering from penzeys, 27:06 wasn't that the name of the place? 27:07 Exactly. P-E-N-Z-E-Y-S.com. 27:10 Okay, I remember it good. 27:12 And so that's important to know though 27:13 because you can, you can buy herbs 27:15 and then say, oh, I don't use this one much or whatever 27:18 and it will be shelf life, you know. 27:20 Exactly, and although you will save money 27:22 by getting a larger amount like half a cup, 27:24 some things I buy in amounts of two and three cups 27:26 at a time but you don't want, 27:28 it's not worth it to buy a larger amount 27:31 than you can use in a reasonable amount of time. 27:33 Right. Okay. 27:34 Well, that's very helpful to know. 27:35 Yeah, so we are gonna start like 27:37 just pouring in our yeast flakes. 27:39 And we won't inhale. 27:40 That's right. And I've got parsley and salt. 27:47 And we got quite a bit of salt 27:48 because this is a seasoned salt, it isn't salt. 27:50 Okay. Right. 27:53 And then we have basil and dill, garlic. 27:59 You will notice it's a kind of a different combination 28:01 from the chicken one. 28:02 It is. It is. And onion and-- 28:06 Oregano? Was that oregano? 28:07 Yeah, oregano and this other one was sage. 28:12 Okay. Very nice. 28:16 Same principle, put the yeast on the bottom, 28:18 salt on top kind of-- 28:19 Right, and then we will just go ahead 28:21 and blend it till it's all the same size. 28:42 And I just leave the lid on for a minute or two. 28:44 And that helps the dust from the yeast flakes to settle 28:47 so that when you go to pour it into your container 28:49 you are not as likely do it, get a big breath of it. 28:53 That's very important. 28:55 And the reason we blend it together 28:56 was that it marginalizes. 28:59 It does not separate. 29:00 Right. Okay. 29:01 Okay. Very good. 29:03 And we have one that's all finished over here as well 29:05 and that looks really the same thing 29:07 as what you are seeing looking at it here in the blender. 29:09 Right. It looks great though. 29:12 And use this in all different types of dishes? 29:14 I do, I use it in many different kinds of salads 29:16 and we are gonna be using it 29:17 in the next couple of salads we work on here. 29:19 Oh, nice. Good. 29:20 So let's go to our next recipe, 29:22 we are gonna use it in our potato salad. 29:25 The Italian-style Potato Salad. 29:27 That's right. 29:54 I like any type of potato, 29:56 you know, baked potato, mashed potato, boiled. 29:58 Potato salad though is wonderful 30:00 and this one you're putting some green beans in it. 30:02 Yes, this one is a little bit different. 30:04 I was just gonna say that. And how is this one different? 30:07 One of the things I like about this particular potato salad 30:09 is that it's really great for taking out in picnic 30:12 because it doesn't have any mayonnaise in it. 30:13 And, you know, how sometimes things sit a while 30:16 when you are going to picnic 30:17 and you might not be able to keep it 30:19 in your cooler that whole time and this is one of those 30:22 that will keep it longer outside of the refrigerator 30:25 because it doesn't have any dairy products 30:26 or any creamy products, you know, 30:28 that tend to go bad quicker that have protein. 30:30 So this has a lemon and oil 30:32 kind of an Italian style dressing 30:34 which is where the Italian part of the title came from. 30:37 And it's a really quick and easy 30:39 so, shall we just go into that. 30:40 Oh, yes, let's go into it. 30:41 I'll start with our red skin potatoes. 30:43 I like using the red skin potatoes 30:45 because the skin is so thin that it's pleasant to eat 30:50 and you get all those extra vitamins and minerals 30:52 from under the skin versus a pealed potato. 30:55 So we like to have that extra fiber. 30:58 And it's a little less work. 30:59 And it's a little less work. 31:01 And I precooked these till they were tender 31:04 but not overly soft because you don't want them 31:07 to get mushy you know, when you stir them up. 31:09 Yes. Okay. 31:10 And then I also got my whole green beans 31:13 and I steamed them 31:15 till they are just bright green. 31:16 You don't want to overcook them. 31:18 They just need to be tender enough to eat 31:20 but it's okay if they are even a little bit crispy. 31:23 And then we have the olives 31:24 and then what we are going to do 31:25 is we are going to dress these individually 31:28 so that it kind of cuts down on the amount of mixing 31:31 so that things stay prettier. 31:33 Oh, that's smart. 31:34 And so for the dressing 31:35 I'm going to mix my lemon juice. 31:38 Is it freshly squeezed? 31:39 That's the best. I love the flavor. 31:43 And I really like to use the extra virgin olive oil 31:45 in this one because you want 31:46 as much flavor as you can 31:48 and that's gonna be the most flavorful version. 31:50 It's pretty oily. 31:52 And then into that I put my oregano. 31:57 You can either sprinkle the oregano on each thing 31:59 or you can put it on the dressing. 32:00 I'm gonna go ahead and mix it into the dressing. 32:04 Here you go. 32:05 And I think I'll go ahead and put my salt into. 32:08 This is kind of you can do it as you wish. 32:09 And this is the seasoned salt that we just made. 32:11 Exactly. I really like that in here. 32:13 If you don't have it, you could use plain salt to taste. 32:16 Next we will take our onions 32:18 that have been sliced really thin 32:21 and just kind of separate 32:23 the rings into the lemon and oil mixture. 32:27 And I like my onions real thin. 32:29 Raw onions are good for you but if they are not real thin, 32:33 they can kind of give you a jolt of that onion flavor. 32:37 And when you marinate them with the oil 32:40 and the lemon juice and the salt it kind of takes 32:42 the bite out of the onion. 32:44 Wilts them a little bit and I prefer that flavor. 32:49 Absolutely and these are nice 32:51 because you are using the-- I like the red onions. 32:53 Oh, I love the color and the salad 32:55 is just really attractive salad 32:57 so I always like to use red onions for this one. 33:00 So I just kind of stir the onions around. 33:03 Would you marinate that a few minutes 33:05 if you are doing at home or not? 33:06 Maybe a few minutes but it's not really necessary 33:09 because once they have been mixed 33:11 the oil really clings to the onions. 33:14 Okay. 33:16 And so then I will take the, the dressing 33:19 just kind of around the onions 33:21 and drizzle it over my different vegetables 33:25 that are still separated like the green beans. 33:30 Now that's neat, I like that. 33:31 And the olives. 33:37 Because that would really help, 33:38 in that way you don't have to mix it 33:39 as much like you said. 33:40 Exactly, and I do the same for the potato. 33:43 Nice, very nice. That's a neat concept. 33:49 I've never separated them and you know, 33:51 dress them up individually and put them together. 33:56 And then you just have to do a very light tossing, 33:59 you know, afterwards to get everything blended so. 34:02 It's great. 34:03 Basically that's all you need to do 34:05 and you could let these sit a little bit 34:06 before you did all the blending. 34:08 I'm gonna go ahead and mix them in. 34:11 You can use fresh green beans or frozen, either one? 34:13 But they do need to be steamed lightly and chilled. 34:17 I chill them. 34:18 So everything when you mix it together it's cold. 34:19 It is cold. 34:25 Nice. 34:31 And then let's top it with my onions on. 34:35 Oh, yeah, that will give a real good flavor. 34:39 Yeah, I can see that you already have 34:41 some of it mix through 34:42 and that would make a big difference. 34:43 Yeah, so I only need kind of toss it enough 34:46 to mix the ingredients some. 34:50 This is another one of those salads. 34:52 It's really great made ahead. 34:55 Yes. 34:56 Taste better the next day. 35:00 Do you know, I think a lot of foods are that way? 35:01 You do a soup and it seems like the flavors marinate 35:04 and the next day it's even better. 35:05 So I can see this salad will be better the next day. 35:08 Yep and here we are. 35:10 That's basically all you need to do 35:12 and it's ready to pack up. 35:14 Let it sit for a bit. 35:15 Oh, yes, it's wonderful. 35:17 I'm gonna grab your fork here and just try it. 35:18 Oh, yes. 35:19 Because I got to get this dressing here. 35:22 See if I can have a potato, 35:23 I won't get everything but... 35:30 Great dressing. 35:32 Yeah, it's really that the oregano 35:34 is just really nice blend with the other vegetables. 35:37 And the season salt, that's great. 35:39 Yes. I like that. 35:40 I have to try that at home 35:41 and we have it all finished here. 35:43 It looks very similar to what we just made. 35:45 Just maybe mixed little different but very nice. 35:48 Yummy. Let's go to our next recipe. 35:52 We are going to be making the Texan Corn and Bean Salad. 36:27 You know, somehow I always wonder, Lucia, 36:29 is how do cooks come up with the recipes. 36:32 You know, if I'm in the kitchen maybe I could experiment a bit 36:35 but I mean, you guys are very creative. 36:37 So how did you come up with this recipe? 36:38 Oh, this one kind of has an interesting story. 36:41 I went to my local health food store one noon 36:43 when I was in town 36:45 and I was feeling kind of hungry 36:46 and they had a little deli section 36:47 and a lot of times there is not a lot 36:49 I can pick from to eat but I saw this kind of bean 36:52 and corn salad and I thought that looks good 36:54 and the ingredients were all pretty decent, 36:56 so I got some and I tasted it 36:59 and I was like oh, I really like this combination 37:02 and I've never really made something like this. 37:04 But I kept my little package and I went home 37:06 and I looked at the ingredients 37:08 and I kind of remembered the look of the salad like 37:11 what the proportions were for the colors, you know, 37:14 and I decided to try and make my own version of it. 37:17 So this is what I came up with and it's been very popular. 37:19 I shared it with a lot of picnics and potlucks 37:21 and it seems to go over really well. 37:23 Oh, yeah, that's wonderful. 37:24 That's a gift, you know, to be able to eat something 37:26 and say okay, let me try to recreate it 37:28 and it looks great. 37:29 Yes, it's a beautiful recipe. 37:31 Once again we are gonna be encouraging you 37:32 to eat the rainbow every week 37:34 and this will give you 37:35 a lot of colors start with right away. 37:37 So we gonna put in our cooked black beans 37:40 and this can be either home cooked or canned. 37:44 If either way they need to be drained thoroughly 37:47 because your salad won't be as pretty 37:49 if you have a lot of black bean juice running around in it. 37:53 So I drained those beans 37:55 and but do want them cooked thoroughly. 37:56 I don't like them, you know, crunchy 37:58 or hard or anything like that. 38:00 And so then we will add our whole kernel corn. 38:03 I got organic whole kernel corn. 38:07 Either from the can or frozen will work. 38:09 Nice. 38:11 And then our diced fresh tomatoes. 38:14 Oh, nice. 38:15 Full of that wonderful lycopene 38:18 which we know is great for men especially. 38:21 Reduces your risk of prostate cancer. 38:24 And cilantro which is grated, 38:27 detoxing takes away heavy metals. 38:29 I didn't know that. 38:30 People that struggle with Lyme disease 38:33 and all sorts of things can often be very benefited 38:35 by adding a generous amount of cilantro to the regimen. 38:38 I love cilantro too. Just the flavor is good. 38:41 I do and it is a kind of a learned flavor 38:43 and I found that part of the reason 38:46 is that people with genetic make up, 38:48 different type of genetic make ups 38:50 can taste a certain chemical in the cilantro and some can't. 38:54 And those who tend to be able to taste that 38:56 chemical don't care for cilantro 38:58 and say it taste like soap. 39:00 So some of that might be somewhat genetic 39:02 as to who likes it and who doesn't like. 39:04 Now that's neat. Okay, I did not know that. 39:06 Now we are gonna ahead 39:07 and make our dressing which is lime juice. 39:11 You can use lemon juice if you don't have lime 39:13 but I really like the flavor of lime and corn together. 39:16 Me too. 39:17 And then some great extra virgin olive oil 39:22 and some of our vegetable season salt. 39:24 Yeah, we made today. 39:25 That's right. That's great. 39:26 I like that. 39:28 Then I'll just kind of stir this up together. 39:32 Actually I have a neat little whisk to do that with. 39:36 That will really mix it well. 39:38 Yeah. 39:42 Kind of get that blended before I pour it over 39:45 and the flavors are gonna kind of be carried together. 39:50 Then I'll just pour that right over 39:52 my salad and toss it together. 39:54 So you pour it over and then toss it. 39:56 You don't have to toss it first 39:57 and then-- okay. 39:58 And this one we just kind of mix up thoroughly. 40:01 And aren't those colors gorgeous? 40:02 Oh, yes. Look at that. 40:04 I like that. Yummy. 40:07 That would be great on a picnic. 40:08 You are right, it will be good 40:09 for fellowship lunch, it will be. 40:10 Oh, yeah. 40:12 Yes, it keeps well making it ahead 40:14 again is really easy and it doesn't hurt it at all. 40:18 I think it actually improves the flavor 40:20 to have them blend together overnight. 40:22 Oh, yes, absolutely. 40:24 How long would it keep-- obviously if you make it, 40:26 it probably goes quick as everybody eats it. 40:28 Right, we usually get it enough 40:29 before it can go bad 40:30 but you probably keep in your refrigerator 40:33 probably at least five days if it's kept well. 40:35 The cilantro is the most fragile ingredient 40:38 so you kind of keep an eye on that. 40:39 Yes, I got a little bowl. I got to try some. 40:42 Okay. 40:43 Yummy. 40:51 There you go. 40:53 It's a great main dish 40:55 because it has your whole grain, 40:56 it has the legume, your protein. 40:58 It's a really good quality protein there 41:00 so you don't need a lot else to go with it. 41:02 I like the cilantro 41:03 and I especially like the lime juice. 41:05 To me the lime juice makes the dish. 41:07 You can taste that. Oh, yeah. 41:08 That's very nice. 41:09 And we have one that's all finished here. 41:11 Looks very good as well. 41:13 Yeah. 41:15 This bowl is mine. 41:17 That's one of those things you really say 41:18 eat with our eyes as much as with our tongue. 41:20 And so these attractive colors 41:22 I think really go a long ways to making things appealing. 41:25 I think so too. Absolutely. 41:27 We are going to our last recipe is the Brownies, 41:30 the Carob Brownies. 41:31 Let's read that. 42:01 If you taking in a picnic 42:03 what better way to end the meal than 42:05 with a little carob brownie. 42:07 Even if its not a picnic 42:08 but I know today we are going outside 42:10 and we are taking our picnic but brownies are nice. 42:12 Oh, yeah. And you know-- 42:13 They pack well. 42:14 And we like to do carob 42:15 because carob has so many advantages over chocolate 42:18 and some people are, you know, 42:20 have to kind of learn to enjoy that 42:22 but carob is so nutritious. 42:25 It's really rich in vitamins and minerals 42:27 and it's naturally somewhat sweet. 42:29 So you don't need to add as much sweetener to it 42:32 to make something very tasty. 42:34 So today we are going to do the brownies 42:35 and then I'm gonna start 42:36 with my liquid ingredients which is the honey. 42:42 I like honey, good flavor. 42:46 And this kind of interesting 42:47 because it's the brownie that has no leavening in it. 42:51 And I actually find that 42:52 what happens is we are gonna whip up the honey 42:55 and our other liquid ingredients 42:56 and that incorporates so much air 42:59 that it actually makes it, 43:01 you know, light enough when you go to bake it. 43:03 Yeah. That makes sense. 43:05 So we'll add our oil. 43:07 And you always cook with your extra virgin olive. 43:09 You know, with the carob brownies 43:11 you can use light olive oil 43:12 because you don't really need the flavor 43:13 but it's not that much oil 43:15 so you are not going to notice it 43:16 probably much one way or another. 43:18 We will go ahead and put in our vanilla 43:19 and our lemon juice. 43:21 Nice. 43:23 And I put the zest in here too, you don't have to 43:25 but it helps to hydrate it 43:28 so that it kind of soaks up some liquid and-- 43:30 Yeah, that makes sense. 43:33 Then I'll go ahead and just whip it 43:35 till it's really kind of creamy. 43:37 You are gonna cream it with the mixer. 44:04 You will notice that the color gets lighter 44:07 as the air is incorporated. 44:40 It really does change color. 44:42 Yes. So that's due to the air? 44:44 Yeah, you can see like it's full of little bubbles. 44:46 I can see that. 44:47 So now we will go ahead 44:48 and just add the rest of our ingredients. 44:51 I have my oat flour. Sure, thanks. 44:55 It's cutting your elbow way there. 44:57 And the oat flour you just make by taking regular oats 44:59 and blend them in your blender till they are fine. 45:02 And then I'll add my flour. 45:05 It's a quarter cup of whole wheat 45:06 and a quarter cup of unbleached white. 45:09 Now, you get a few extra vitamins 45:11 versus having all white flour. 45:13 I like nuts so I like to put walnuts in mine. 45:16 We'll use just a little bit of soymilk powder. 45:18 It really doesn't matter what kind. 45:21 They can even use Soy Supreme 45:22 which doesn't have any flavoring, 45:24 it doesn't matter. 45:25 And then our carob powder. 45:27 Nice. 45:29 So the purpose for the soymilk if you're using Soy Supreme 45:32 or whatever it doesn't have flavor. 45:33 It's just, it's not for flavor then? 45:35 It's not for flavor. 45:36 It actually just really makes it rich in nutrition. 45:39 It's a very good protein source. 45:41 Okay. 45:44 And then you just stir it till everything is moistened. 45:47 Okay. 45:50 And that can take a little while 45:53 because of the carob, you know, 45:55 it takes little while for that to absorb. 45:57 It seems like it does. 45:58 And it's a very thick batter. I see that. 46:01 So I build a little arm muscle doing this. 46:07 Like you can see it all turns dark brown 46:09 as the carob gets moistened. 46:15 That's great. 46:16 So our only sweetener is the honey. 46:19 That's the only sweetener we put in. 46:20 That's right. 46:21 And then we will go ahead and get our pan. 46:23 We have prepared right here, it's been oiled and floured. 46:28 Okay, now what's the significance 46:29 of flour in addition to the oiling? 46:31 It really helps it to release well. 46:34 Okay. Okay. 46:35 And it's a pretty sticky batter as you can see. 46:37 It looks like. 46:39 But I found it came out really nice and clean 46:41 by using the greased and floured pan. 46:44 Lot of times we do that for cakes, 46:46 you know, anything that's fragile. 46:48 You want to do that. 46:50 And you really want to make sure it comes out clean. 46:52 Yes. Yeah, that's important. 46:56 Smells good. You can smell it. 46:59 When the brownies stick to the pan 47:00 and they are really hard to serve. 47:03 That is for sure. 47:08 But with this nice carob variation of our brownie, 47:11 you don't have to worry about any of that caffeine, 47:13 theobromine or other xanthines that 47:15 you will have in the chocolate 47:16 that are so hard on your nervous system. 47:21 Very nice. And how long do we bake it for? 47:25 We will bake this at 350 for 35 to 40 minutes. 47:29 You want to make sure you don't over bake it 47:31 'cause you really don't want them to be too dry. 47:33 Yes. Okay. 47:34 And you see it's kind of thick 47:35 so you just have to work it a little bit 47:36 to get it into the corners of your pan. 47:39 It will soften as it's heated 47:41 because the honey will kind of melt in the oven. 47:43 Yes. 47:44 So it will level itself out a bit 47:47 but I try to at least-- Help it. 47:49 Yeah. 47:51 Get it started here. 47:53 Yeah, and then you cut it, take it out. 47:56 Yes, once it's cooled, 47:58 you can just cut it in squares and serve it. 48:00 Nice. 48:02 You can sprinkle with a little coconut if you want for. 48:05 Looks it's kind of what we did 48:06 with our finished product right over here. 48:07 We did. I see that. 48:09 And it's got the coconut on top. 48:10 It's real pretty. 48:11 It does, so you can see 48:13 its all ready to go into the oven. 48:20 Very, very nice. 48:23 So enjoy. 48:26 It has good flavor. The carob-- 48:30 Sometimes carob can be overwhelming. 48:31 Do you know what I'm saying? 48:33 It seems like when we say, 48:34 okay, we're gonna do a carob substitute 48:35 and it's almost too much but that's just perfect. 48:37 Good. 48:39 Very nice, good flavor with the honey. 48:41 Very nice. Sorry I'm slowing here. 48:43 It's very, very good. 48:45 We want to talk about your cookbook again 48:46 before we go to the way 48:47 that our friends at home can contact you. 48:49 It's a wonderful cookbook. And you have-- 48:52 How long did it take to make? 48:53 Well, we've been probably working on it for a long time. 48:55 It's a kind of a team effort that 48:56 my mother and I did together. 48:58 She has been collecting 48:59 and making these recipes for years 49:01 and then we finally were able to finish the project 49:04 and we are actually on a second edition right now. 49:06 Oh, so what's different? 49:07 What's gonna be in the second edition? 49:09 Well, we made some corrections. 49:10 You know, there's all those things that 49:11 come up the first time around that you miss. 49:13 We didn't really change any recipes 49:14 except for maybe two or three. 49:16 Oh, okay. Nice, very nice. 49:17 And you are gonna work on 49:18 another cookbook as well or no, 49:20 just the second edition right now. 49:21 Actually I'm kind of thinking of working on one. 49:23 So we will see. 49:27 You know, because I believe, 49:28 you know, it's a gift that God has given to you 49:30 and I think you know, 49:31 God gives us all different gifts. 49:33 You know, Paul talks about that 49:34 the different gifts God gives to people within the church 49:36 and there is a purpose for that 49:38 and you are using that in reaching out and helping 49:40 and blessing people and that's important. 49:41 And the more people that can be helped 49:43 and blessed with it the happier I am. 49:45 Amen. Amen. 49:46 Well, tell me in just a couple seconds here 49:49 just a little bit more about the coaching. 49:50 We are almost out of time here. 49:51 Okay. 49:52 If someone called you, 49:53 you do it on the phone, you do it email. 49:55 How are the different ways we can coach? 49:56 Right, we can use the internet, 49:57 we can use the telephone so that I can contact you. 50:00 It doesn't matter where you are. 50:01 Just you can contact me through my website 50:03 or by email or snail mail. 50:05 I will get it all of those ways 50:08 and then we can set up a time to work together 50:10 and see if that something that's gonna be helpful. 50:11 Yes. Oh, that's wonderful. 50:13 We've had a great time 50:14 and what we want to do right now 50:16 is to go to Lucia's contact information. 50:19 If you want to contact her, if you are saying, 50:21 hey, I'd really like to take advantage of that coaching. 50:23 Contact her if you want this fabulous cookbook 50:26 which I have in my own kitchen. 50:28 We want you to get a hold of her 50:30 or maybe you just have some questions regarding 50:32 what we discussed here today. 50:33 Here is the way you can contact her for yourself. 50:37 If you would like to know 50:38 how you can get the book "Flavors of Health" 50:41 or if you would like to contact Lucia, 50:43 then you can write to 3-D Health LLC, 50:46 8588 Dell Road, Kingsley, MI 49649. 50:52 That's 3-D Health LLC, 50:55 8588 Dell Road, Kingsley, MI 49649. 51:00 You can call 231-263-3974, 51:05 that's 231-263-3974. 51:09 Or you can visit them online at 3dhealthforlife.com. 51:15 It's all one word 3dhealthforlife.com. |
Revised 2015-07-02