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, I
want to welcome you
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to another 3ABN
today cooking program.
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My name is Jill Morikone
and with me in the studio
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are some new friends
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that we've been
getting acquainted with
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and we want to
introduce them to you,
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our 3ABN family at home.
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I'm speaking of Heidi
Tompkins and Ivan Raj.
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Yes.
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Welcome, we are so
glad you both are here.
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Thank you.
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We first met Ivan and Heidi
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at actually our winter
camp meeting in Sanford, Florida
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and they came with
some incredible yummy treats
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and they have
incredible ministry
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and we said we've got
to have them come to 3ABN
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and share with you at home.
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So tell us, tell our
friends at home about
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Heidi's Health Kitchen
and how it began, Heidi.
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Sure.
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Heidi's Health Kitchen
began last year in June.
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Prior to that I had been
working as a Bible worker.
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I went to NETS, the
Northeast Evangelism
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Training School
and there got trained
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to do Bible work,
evangelistic work.
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It was such a blessing.
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We did a Revelation
series called Revelation of Hope
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with Mark Finley and Ted Wilson.
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That was in New York City.
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Yes. Yes, Okay.
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Yes.
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Many of you
probably heard about it.
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It was broadcast
on the Hope Channel
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and several other of our media.
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And so I was doing
follow up afterwards
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and train several church members
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of which Ivan was one.
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And so Ivan was paired
with another church member
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going door to
door and we both really
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just had a heart for Bible work.
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We both really
just felt the need
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for Bible workers
and lay people going
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door to door serving the needs
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of the community
in New York City.
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Because they are
talking about Bible work
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but we are here talking
about our health ministry.
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So tell me how you transitioned
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into the health ministry?
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Sure, so at the
end of my contract
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I was still
Bible working for free.
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I had people I was
still studying with
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and we're just
praying for God to open up
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an opportunity for us
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to continue to
support the Bible work.
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And Ivan presented
me with an opportunity
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to start a heath food ministry
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which is what Heidi's
Health Kitchen is today.
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So how did that
come about, Ivan?
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Right, so I always
want to start a business
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and have ministry integrated
into the business as well.
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That's always been my burden.
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And so I want to
start a carob treat business
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and also spread the
truth through the same venture.
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And so I contacted Heidi asking
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if she knows somebody
who can make some delicious
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and healthy vegan carob foods
and then she replied to me,
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yes, me.
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So you are saying
okay, I want this ministry
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that would help support
that and you were saying okay,
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we could do some
vegan carob treats.
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Who can do that and
Heidi says I can do that.
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And we have had
those vegan carob treats.
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They are called Carubies, right?
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Correct. They are fabulous.
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You brought a whole
bunch down for the people
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that went to camp
meeting, they are wonderful.
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But you also have other things
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in your product
line as well, right?
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We do. We do
have several products.
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Part of our ministry is that
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we began doing cooking
classes in New York City.
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And as we were sharing
our recipes with people,
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people were asking, you know,
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can you make this
for us and we had--
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didn't have the intentions
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of going into a
catering type business
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but you know, in New York
City the pace of life is so fast
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and although
people want to learn about
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healthy recipes
and how to eat healthy,
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they don't often
have time to make them.
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So we began selling
our spinach lasagnas
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and several other products.
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We specialize
mostly in desserts.
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So the Carubies--
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Raw tarts. Yes.
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We make raw frozen
tarts in a key lime,
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and blueberry acai as
well as pomegranate mint
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which is really, really good.
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Oh, wow, that's wonderful.
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We recently came up
with a raw ice cream
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which is amazing.
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So you create dishes?
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God's given you
to create the dishes
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and we are gonna look at
some of those dishes here today.
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I'm excited about this
program, about their ministry.
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They do cooking
schools and health education.
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As well as the
Lord has put a burden
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on their heart to
start a restaurant
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there in New York City.
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So we are excited about that.
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But let's take a
look at the food that
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we are gonna make today.
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We are beginning
with REAL Almond Milk.
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Yes, the real deal.
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It is so delicious.
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It looks fabulous.
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Then we are making Chia Pudding.
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Yes. Yes.
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Very nice.
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Put that chia in
there and the seeds are--
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We are using the almond
milk in the Chia Pudding?
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We are. Very good.
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And a Three Bean Salad.
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Yes.
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Yummy. That's delicious.
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The lime and the
lime zest, it's perfect.
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Oh, yeah. Roasted potatoes.
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Yes.
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Very nice. And
they have a good kick.
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They do.
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I had a little sample
before and they are very good.
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They do, yes.
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Whenever we have the opportunity
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to add spice we are
featuring south Indian dishes
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on our next program and
so we add a little spice.
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Spinach lasagna
and that looks good
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and you got the layers
and the spinach in there.
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Yes. Very nice.
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And we are gonna end
with Brownie's Fudge.
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We got to have
dessert. Absolutely.
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Let's read our first recipe
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that's for the REAL Almond Milk.
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So you have to
make your own milk?
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Absolutely. Absolutely.
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And you know, this recipe
can be made with other nuts.
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You can do this with cashews,
you can make cashews milk,
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you can make pistachio milk.
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Hemp as well.
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Oh, okay.
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Because some
people have nut allergies
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so we use hemp which
is also very healthy.
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Oh, yeah, very good.
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Okay, well, show us
what we are doing here.
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Okay, great.
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So normally we soak
the almonds overnight
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with just a dash of salt.
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And so we just
have some water here
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and some almonds and
you would just cover those.
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Just cover with
water, set them aside,
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leave them overnight
and you will be ready.
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So what is the purpose
to soaking them overnight?
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Why do we want to soak them?
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Sure. Sure.
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They certainly will
blend quicker and faster
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because they will be softer
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but there is a nutritional
reason and a health reason.
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Nuts naturally, naturally
have enzyme inhibitors in them.
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And so by soaking your nuts
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those enzyme
inhibitors are released
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and we can, our bodies
can process those enzymes
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and we get more nutrition
out of the nuts by soaking them.
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Does it help you digest better
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or does it simply help
you absorb more nutrition?
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Probably a little of
both but I think absorbing
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the enzymes is
probably the greater value.
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Okay. Okay.
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So we soak them overnight? Yes.
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And then what do we do next?
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Then we put those
aside and we are ready.
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These nuts have
already been soaked.
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Okay. Okay.
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We need this here, Ivan?
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Yeah, we will have to
put three cups of water.
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Here you go.
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And--
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Put it on the right way.
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So I can see the measurements.
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Yeah, does the measuring. Sorry.
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Okay.
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Nice.
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All right, so it's
three cups of water.
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And then almonds go in.
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And these have already been--
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you soaked them overnight?
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Yes, correct.
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And it's interesting,
the milk didn't look like
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it had a brown
color when we started out.
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You know, we saw that shot--
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Yes, yeah.
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But yet the almond skin.
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So how do you explain that?
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Yes, so we are gonna
strain it through a nut milk bag
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because it's very time consuming
00:08:51.39\00:08:52.93
to peel all those almonds
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and we need quick, quick, quick.
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We are from New York City.
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No time to waste. That's right.
00:08:57.63\00:08:59.20
Okay, so next is--
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The dates. Yeah, dates.
00:09:02.17\00:09:04.61
They had to be pitted.
00:09:04.64\00:09:06.88
That's important.
00:09:06.91\00:09:13.11
Okay. And then vanilla.
00:09:13.15\00:09:15.15
And the vanilla?
00:09:15.18\00:09:16.55
Because one teaspoon of vanilla.
00:09:16.58\00:09:20.09
Can add a little bit
more if you would like it.
00:09:20.12\00:09:21.96
Yeah. Richer vanilla taste.
00:09:21.99\00:09:24.89
And then a dash of salt.
00:09:24.93\00:09:28.86
So you get it out? Yep.
00:09:28.90\00:09:30.43
Southern Illinois
humidity, that makes it stick.
00:09:30.47\00:09:37.37
Okay.
00:09:37.41\00:09:39.01
Here you go and
we make some noise.
00:09:39.04\00:09:42.21
Yes.
00:09:42.24\00:09:43.68
And we're just gonna
blend till it's smooth
00:09:43.71\00:09:45.05
because the nuts are soaked,
it doesn't take any time at all
00:09:45.08\00:09:48.48
just less than a minute.
00:09:48.52\00:09:50.72
Okay. Okay.
00:09:50.75\00:09:54.56
Normally at home you
would blend a little bit longer.
00:10:12.54\00:10:14.41
No, that's
actually just enough time.
00:10:14.44\00:10:16.04
That's perfect.
00:10:16.08\00:10:17.41
And so you can see it's
kind of creamy and frothy
00:10:17.45\00:10:19.51
and it will
still have that effect.
00:10:19.55\00:10:22.52
Okay.
00:10:22.55\00:10:23.89
But what we will
do is we will go and--
00:10:23.92\00:10:25.25
if you hadn't soaked it
then you can get a nut milk bag
00:10:25.29\00:10:27.09
at any heath food store.
00:10:27.12\00:10:28.46
Even order on Amazon.
00:10:28.49\00:10:29.82
Okay.
00:10:29.86\00:10:31.29
Nice. Oh, this looks fun.
00:10:31.33\00:10:33.09
Yes.
00:10:33.13\00:10:34.46
And you start squeezing here.
00:10:34.50\00:10:35.83
Yeah.
00:10:35.86\00:10:37.20
And you know, if
you have children
00:10:37.23\00:10:38.57
and you want to get the
kids involved in the kitchen,
00:10:38.60\00:10:39.93
they would love to do this.
00:10:39.97\00:10:41.30
Oh, yes, absolutely.
00:10:41.34\00:10:42.67
Thank you.
00:10:42.70\00:10:44.04
Yeah, got it.
00:10:44.07\00:10:45.41
Nice. Well, that's nice.
00:10:45.44\00:10:47.38
So then we just gently squeeze
all the milk out of the pulp
00:10:47.41\00:10:50.71
and I want to just talk a
little bit about the pulp.
00:10:50.75\00:10:54.15
You are gonna be
left with almond pulp
00:10:54.18\00:10:56.69
and you can do
several things with this.
00:10:56.72\00:10:58.29
You can put it
aside and freeze it.
00:10:58.32\00:11:00.19
Save it for you next smoothie
00:11:00.22\00:11:01.59
to add a little
bit more fiber or--
00:11:01.62\00:11:04.39
Oh, that's great. Yes.
00:11:04.43\00:11:05.76
Or you can
dehydrate it or bake it
00:11:05.79\00:11:08.26
and make an almond
nut meal like a flour
00:11:08.30\00:11:10.83
for your next baking project
00:11:10.87\00:11:13.23
or you can even
mix that with some salt
00:11:13.27\00:11:16.84
and a little bit of
honey and make a soft scrub
00:11:16.87\00:11:19.47
for your next shower.
00:11:19.51\00:11:21.88
I never would have thought that.
00:11:21.91\00:11:24.01
Nothing is wasted. Yes.
00:11:24.05\00:11:25.38
We don't want to waste anything.
00:11:25.41\00:11:26.75
This is all good stuff.
00:11:26.78\00:11:28.12
Yeah.
00:11:28.15\00:11:29.48
I can see it's
really coming out there.
00:11:29.52\00:11:30.85
Would you have quite a
bit of pulp left or not?
00:11:30.89\00:11:32.22
Okay. So that's pretty much.
00:11:32.25\00:11:33.69
And especially
if you start making
00:11:33.72\00:11:35.06
this every day which--
I think when people try it
00:11:35.09\00:11:37.36
they will be wanting to
make their own nut milk.
00:11:37.39\00:11:40.46
You know, that's great.
00:11:40.50\00:11:41.83
You will end up with a lot.
00:11:41.86\00:11:45.03
And we got this here.
00:11:45.07\00:11:46.40
Okay, so this is good and--
00:11:46.43\00:11:48.60
We will just put this here.
00:11:48.64\00:11:50.24
There you go. Stick in there.
00:11:50.27\00:11:53.94
And I have my own private glass.
00:11:53.98\00:11:58.85
As you pour it in
I'm gonna try this here.
00:11:58.88\00:12:05.75
It's very smooth.
00:12:05.79\00:12:07.12
Yes. Very smooth.
00:12:07.16\00:12:08.59
And that comes from
using the nut milk bag.
00:12:08.62\00:12:12.36
It's very nice.
00:12:12.39\00:12:14.50
Very smooth and
smooth flavor too.
00:12:14.53\00:12:16.50
You know, it's not a
strong flavor in that,
00:12:16.53\00:12:18.67
it's very good.
00:12:18.70\00:12:20.04
Yummy, very nice.
Let's go to our next recipe.
00:12:20.07\00:12:23.27
And, Ivan, you want to
read that recipe for us here?
00:12:23.30\00:12:25.57
Sure.
00:12:25.61\00:12:27.11
That sounds yummy. It is.
00:12:56.14\00:12:58.11
Nice.
00:12:58.14\00:12:59.47
So chia pudding,
what made you want
00:12:59.51\00:13:00.84
to come up with the
recipe with using chia?
00:13:00.88\00:13:03.55
You know, when people
are becoming vegetarian
00:13:03.58\00:13:06.78
or vegan or trying
to become healthier,
00:13:06.82\00:13:08.68
the first thing we
think of it is to add
00:13:08.72\00:13:10.25
more fruits and
vegetables to our diet.
00:13:10.29\00:13:12.25
But often we overlook the seeds.
00:13:12.29\00:13:15.02
And so we want to, we
tried to introduce seeds,
00:13:15.06\00:13:17.83
hemp seeds, chia seeds,
00:13:17.86\00:13:19.66
so that people can really
have a balanced nutritional diet
00:13:19.69\00:13:23.03
and chia seeds are
absolutely amazing.
00:13:23.06\00:13:26.50
In fact, Ivan, can
tell us about chia seeds.
00:13:26.53\00:13:29.97
Yeah, chia is-- I
mean it's very packed
00:13:30.01\00:13:33.27
with nutrients and
back in those days,
00:13:33.31\00:13:36.21
during the Mayan
days, they used to have
00:13:36.24\00:13:38.31
a teaspoon of or a
spoon of chia the soldiers
00:13:38.35\00:13:43.79
and they can just live on
that alone for next 24 hours.
00:13:43.82\00:13:46.99
Really? Yes.
00:13:47.02\00:13:48.36
All they ate was
one spoonful of chia.
00:13:48.39\00:13:50.59
Before they left--
before that Mayan soldiers
00:13:50.63\00:13:52.56
went out to war they
would have a teaspoon
00:13:52.59\00:13:54.93
or a spoon full of chia
seeds and that gave them
00:13:54.96\00:13:58.00
strength all throughout
the day and endurance.
00:13:58.03\00:14:00.27
And chia means strength.
00:14:00.30\00:14:02.14
Yes, in Mayan
chia means strength.
00:14:02.17\00:14:05.01
So if you want to be strong,
00:14:05.04\00:14:06.37
we used to say
eat your vegetables,
00:14:06.41\00:14:08.04
now we will say
eat your chia seeds.
00:14:08.08\00:14:09.48
Seeds are so powerful.
00:14:09.51\00:14:12.35
They are so small,
tiny but they are packed
00:14:12.38\00:14:15.02
with nutrition, they
are packed with omega 3,
00:14:15.05\00:14:17.29
they are packed with
fiber, they have protein,
00:14:17.32\00:14:19.89
they are really a complete food.
00:14:19.92\00:14:21.76
And when you think--
when I think of the strength
00:14:21.79\00:14:24.26
and the power in
these tiny little seeds
00:14:24.29\00:14:27.36
I think of what Jesus
said in Matthew 17:20,
00:14:27.40\00:14:30.20
He compared faith
which is so powerful.
00:14:30.23\00:14:35.27
If we truly have
faith that our faith
00:14:35.30\00:14:38.44
could have a powerful
result like moving a mountain--
00:14:38.47\00:14:41.78
To the grain of mustard.
00:14:41.81\00:14:43.14
To the grain of a mustard seed.
00:14:43.18\00:14:45.51
Jesus I believe
used that reference
00:14:45.55\00:14:47.98
because these seeds
00:14:48.02\00:14:49.35
are just power
packed with nutrition.
00:14:49.38\00:14:50.92
That's great.
00:14:50.95\00:14:52.29
You know, I never
heard that analogy before.
00:14:52.32\00:14:53.66
I like that as far as you
know, referencing the seeds
00:14:53.69\00:14:56.39
and the power in the seeds.
00:14:56.42\00:14:57.76
Yes, so Jesus
used something so small
00:14:57.79\00:15:00.10
to compare it to something
that would have a great results.
00:15:00.13\00:15:02.90
Absolutely. Amen.
00:15:02.93\00:15:04.27
Oh, okay, so tell us
what we do here to make this.
00:15:04.30\00:15:06.30
Okay.
00:15:06.33\00:15:07.67
So first let me put
the-- pour the almond milk.
00:15:07.70\00:15:11.97
Okay, this is the
almond milk we just made.
00:15:12.01\00:15:14.21
We're using
almond milk. Correct.
00:15:14.24\00:15:16.04
That was fabulous almond milk.
00:15:16.08\00:15:20.72
And-- thank you.
00:15:20.75\00:15:23.02
And then I want to
put some more ice cubes.
00:15:23.05\00:15:25.32
So now we just put these,
00:15:25.35\00:15:27.66
the almond milk
into an ice cube,
00:15:27.69\00:15:29.72
mold or tray and just made
some almond milk ice cubes.
00:15:29.76\00:15:35.06
Helps to make
the chia pudding cold
00:15:35.10\00:15:40.00
when it's done and
then you wouldn't have
00:15:40.04\00:15:43.24
to set it in the fridge
for it to chill or to set up.
00:15:43.27\00:15:46.41
You can eat it
right away afterwards.
00:15:46.44\00:15:48.31
Okay.
00:15:48.34\00:15:49.68
So it doesn't need to take
any time to thicken and set?
00:15:49.71\00:15:51.41
Correct. Okay.
00:15:51.45\00:15:52.78
Yeah, the ice
cubes do that for us.
00:15:52.81\00:15:54.55
Yeah. That's a great thought.
00:15:54.58\00:15:56.89
We want instant results
00:15:56.92\00:15:58.25
so we can have ice
cubes to make it cold.
00:15:58.29\00:15:59.85
I love it. So chia seeds--
00:15:59.89\00:16:02.42
Now they are gonna
thicken, aren't they?
00:16:02.46\00:16:03.79
They are. They
are gonna thicken.
00:16:03.83\00:16:05.16
And for this recipe, this is--
00:16:05.19\00:16:07.43
we are using carob
powder so this is gonna be,
00:16:07.46\00:16:09.76
you know, brown in
color as the end results.
00:16:09.80\00:16:12.53
However chia seeds
come in white and black.
00:16:12.57\00:16:15.00
So if I am making a
coconut chia pudding,
00:16:15.04\00:16:16.97
I would use the
white chia seeds.
00:16:17.01\00:16:18.47
Oh, that's great.
Just for appearance.
00:16:18.51\00:16:23.04
They have the
same nutritional value.
00:16:23.08\00:16:27.95
So adding vanilla and
salt with our carob powder.
00:16:27.98\00:16:32.62
Try to get the salt out of here.
00:16:32.65\00:16:38.39
Okay. That's great.
00:16:38.43\00:16:41.53
So we add our salt
because salt enhances
00:16:41.56\00:16:44.90
the overall flavor itself so.
00:16:44.93\00:16:47.17
Yeah, just a tiny little
bit. Just a tiny little bit.
00:16:47.20\00:16:49.50
All right. Okay.
00:16:49.54\00:16:52.67
And if I can
just say about salt,
00:16:52.71\00:16:54.61
you know, we in
our cooking classes
00:16:54.64\00:16:56.71
we try to educate
as much as possible.
00:16:56.75\00:16:59.41
And so when we consume salt,
00:16:59.45\00:17:01.68
it should be pink
or it should be grey.
00:17:01.72\00:17:03.59
And why is that?
00:17:03.62\00:17:04.95
If it is white it has
been chemically treated.
00:17:04.99\00:17:07.12
Even if you walk
into a health food store
00:17:07.16\00:17:09.26
and it says sea
salt and it's white.
00:17:09.29\00:17:12.96
It's been chemically treated.
00:17:12.99\00:17:14.50
So you want to look
for a grey Celtic sea salt
00:17:14.53\00:17:17.03
or a pink mineral
or Himalayan salt.
00:17:17.07\00:17:20.04
So that tells you it's
the salt in its purest form
00:17:20.07\00:17:22.34
or its most natural form.
00:17:22.37\00:17:23.71
Yes, it's when salt
is chemically treated
00:17:23.74\00:17:25.87
that interrupts blood pressure
00:17:25.91\00:17:29.01
and those types
of health conditions.
00:17:29.04\00:17:30.88
Right. Okay. Okay.
00:17:30.91\00:17:32.25
Good to know. Our
body actually needs salt.
00:17:32.28\00:17:34.72
No, this is true
and I like salt, so we.
00:17:34.75\00:17:37.22
I do too. Okay,
so I'm gonna start.
00:17:37.25\00:17:40.99
Okay, let me--
00:17:50.83\00:17:52.93
You need a little spoon
to push some stuff down?
00:17:52.97\00:17:54.30
Yeah. Or you need a tamper?
00:17:54.34\00:17:56.04
You got the tamper, okay.
00:17:56.07\00:17:57.47
Sometimes you really need
that when you are blending.
00:17:57.51\00:17:59.64
Yes.
00:17:59.67\00:18:04.51
There you go.
00:18:04.55\00:18:08.15
It smells good.
00:18:08.18\00:18:09.52
And you can use the
tamper, just take this off.
00:18:09.55\00:18:11.15
Okay.
00:18:11.19\00:18:12.52
Just to get a little quicker.
00:18:12.55\00:18:14.02
There you go.
00:18:14.06\00:18:15.39
All right, thanks.
00:18:15.42\00:18:18.36
Good. Okay.
00:18:47.09\00:18:49.22
That's when you praise
the Lord for a Vitamix.
00:18:49.26\00:18:51.29
Yes.
00:18:51.33\00:18:52.83
Man, if you
don't have that blender
00:18:52.86\00:18:54.20
then you just work a little
extra trying to make it mix up.
00:18:54.23\00:18:55.86
Yes.
00:18:55.90\00:18:57.37
And one thing that you can do
00:18:57.40\00:18:58.73
if you don't have a
Vitamix, you actually could soak
00:18:58.77\00:19:01.57
the chia seeds
in the almond milk
00:19:01.60\00:19:04.44
couple hours beforehand.
00:19:04.47\00:19:05.97
They will enlarge
and they will soften
00:19:06.01\00:19:07.74
so they will be
easier for blending.
00:19:07.78\00:19:09.51
Okay.
00:19:09.54\00:19:10.91
Okay. Do we pour it in here?
00:19:10.95\00:19:13.68
Yes, we are. Here you go.
00:19:13.72\00:19:15.32
I'll just set it up here.
00:19:15.35\00:19:17.89
Nice. It's nice and thick.
00:19:17.92\00:19:20.19
Because we used the ice
cubes, it's ready to eat.
00:19:20.22\00:19:22.69
Yes.
00:19:22.72\00:19:24.43
I love that. That's great.
00:19:24.46\00:19:27.20
Now the one, the
final product over here
00:19:27.23\00:19:28.80
it looks like it thickened
up just a little bit more.
00:19:28.83\00:19:30.17
It does thicken a
little bit in the fridge
00:19:30.20\00:19:32.10
but this gives it that
cool chilled taste and feeling.
00:19:32.13\00:19:36.47
We have one over
here that's final
00:19:36.50\00:19:37.84
and that one is nice and thick
00:19:37.87\00:19:39.21
but it looks the same as
the one in the green bowl.
00:19:39.24\00:19:41.51
Absolutely and I have...
00:19:41.54\00:19:44.41
Sure.
00:19:44.45\00:19:45.78
I'll take a
little spoon out of here.
00:19:45.81\00:19:49.45
Here we go.
00:19:49.48\00:19:56.59
Oh, this is fabulous. I
can have this whole bowl.
00:19:56.62\00:19:59.33
That is very nice.
00:19:59.36\00:20:00.70
This is when
Jill needs temperance.
00:20:00.73\00:20:02.80
We demonstrated this
about five months ago
00:20:02.83\00:20:05.40
in New York City
and a regular attendee
00:20:05.43\00:20:07.67
of our cooking
classes Paula said
00:20:07.70\00:20:09.70
she has made this several times.
00:20:09.74\00:20:11.87
At least five
times in the last month.
00:20:11.91\00:20:14.08
Oh, she really likes it.
00:20:14.11\00:20:16.14
Yes.
00:20:16.18\00:20:18.28
Well, that's great. I love that.
00:20:18.31\00:20:19.68
Let's go to our next
recipe the Three Bean Salad.
00:20:19.71\00:20:21.52
You want to read that, Heidi.
00:20:21.55\00:20:22.88
Sure.
00:20:22.92\00:20:24.25
I like three bean salad
and especially using edamame.
00:20:50.68\00:20:53.52
You know, some three bean salad
00:20:53.55\00:20:54.88
use like green
beans, and wax beans
00:20:54.92\00:20:56.75
but this is nice
with the edamame and--
00:20:56.79\00:20:59.19
Yeah and it gives
you that extra protein.
00:20:59.22\00:21:01.29
People are often
looking for protein.
00:21:01.32\00:21:02.89
When we are talking
about a healthy diet
00:21:02.92\00:21:04.93
or vegetarian or
vegan everyone asks
00:21:04.96\00:21:07.63
how can I make sure
I'm getting enough protein?
00:21:07.66\00:21:09.50
So we want to make sure that
we include our beans as well
00:21:09.53\00:21:12.83
and the edamame is
very high in protein
00:21:12.87\00:21:14.90
as well as the
chickpeas and the kidney beans.
00:21:14.94\00:21:16.77
That's great.
00:21:16.81\00:21:18.14
Now did you all study nutrition
00:21:18.17\00:21:19.51
or you're just
studying on your own learning.
00:21:19.54\00:21:21.58
Just on my own. Just on my own.
00:21:21.61\00:21:23.61
I'm certified as the
level one medical missionary
00:21:23.65\00:21:26.31
and so I've just
done a lot of study
00:21:26.35\00:21:28.35
on nutrition
myself for that purpose.
00:21:28.38\00:21:30.62
Amen, that's wonderful.
00:21:30.65\00:21:31.99
I'm learning.
00:21:32.02\00:21:33.72
Thank you, Jesus.
00:21:33.76\00:21:35.09
Amen. That's wonderful.
00:21:35.12\00:21:36.89
I became a vegan like
a year ago approximately.
00:21:36.93\00:21:39.03
Okay, okay, so
this is new to you?
00:21:39.06\00:21:41.33
Yeah.
00:21:41.36\00:21:42.70
When I say vegan I
don't want to say just vegan
00:21:42.73\00:21:44.17
but I like to follow
God's principles of health,
00:21:44.20\00:21:46.67
overall, everything,
eight laws of health.
00:21:46.70\00:21:49.60
Amen. And that's a good point.
00:21:49.64\00:21:50.97
You know, because sometimes
we think it's just about diet
00:21:51.01\00:21:53.11
and God say, you
know, you need rest.
00:21:53.14\00:21:55.34
Yes. Trust in Me.
00:21:55.38\00:21:56.71
Drink a water, get
outside, all of that stuff.
00:21:56.75\00:21:58.71
Absolutely, in our cooking
classes we work with the--
00:21:58.75\00:22:01.72
With the Crossroads
Seventh-day Adventist Church
00:22:01.75\00:22:04.09
and particularly the
Personal Ministries department,
00:22:04.12\00:22:06.45
Pastor David Ephraim
00:22:06.49\00:22:08.19
who is the Personal Ministries
Director works with us
00:22:08.22\00:22:10.63
in each one of
our cooking classes.
00:22:10.66\00:22:12.39
And so during each
one of our food demos,
00:22:12.43\00:22:15.00
he presents the
eight laws of health
00:22:15.03\00:22:17.03
and how we can better
apply them to our lives.
00:22:17.07\00:22:19.63
Particularly we
teach temperance as well.
00:22:19.67\00:22:22.24
Yes.
00:22:22.27\00:22:23.61
You know, the world teaches us
00:22:23.64\00:22:24.97
everything in moderation
and a lot of people think that
00:22:25.01\00:22:27.38
that sounds good on the
surface but when we teach them
00:22:27.41\00:22:30.95
the definition of
the word temperance
00:22:30.98\00:22:32.61
which means to
discard all together with that
00:22:32.65\00:22:36.02
which is bad and use
moderately that which is good.
00:22:36.05\00:22:39.09
Which one now sounds
like a better choice?
00:22:39.12\00:22:41.56
Absolutely. You are right.
00:22:41.59\00:22:43.06
Now she asks this
question to every attendee
00:22:43.09\00:22:46.73
and that makes them think.
00:22:46.76\00:22:49.96
Yes, it does, absolutely.
00:22:50.00\00:22:51.40
Yeah, you are right.
00:22:51.43\00:22:52.77
Okay, so let's
work on our salad here.
00:22:52.80\00:22:54.44
Absolutely. Okay.
00:22:54.47\00:22:56.07
So first is two cups of edamame.
00:22:56.10\00:23:00.58
And these have been steamed.
00:23:00.61\00:23:02.04
When we buy
edamame, it's normally frozen
00:23:02.08\00:23:04.91
and so we steam it
and then let it cool
00:23:04.95\00:23:07.88
and then we mix
it into our salad.
00:23:07.92\00:23:11.19
And then kidney beans, two cups.
00:23:11.22\00:23:17.79
Very nice.
00:23:17.83\00:23:21.60
And garbanzos or chickpeas
as some people call them.
00:23:21.63\00:23:24.03
Yes. Yeah.
00:23:24.07\00:23:28.67
Okay.
00:23:28.70\00:23:30.44
And we're just gonna top that
00:23:30.47\00:23:31.81
with some red onion and cilantro
00:23:31.84\00:23:35.41
and then we will
make our dressing.
00:23:35.44\00:23:38.35
So we didn't top
off the cilantro,
00:23:38.38\00:23:40.28
you just kind of
leave the leaves whole then.
00:23:40.32\00:23:41.92
Yes.
00:23:41.95\00:23:43.28
You can chop it if you
like a little bit finer.
00:23:43.32\00:23:46.12
But it's easier not chopping it.
00:23:46.15\00:23:48.79
I'm all for that.
00:23:48.82\00:23:50.29
You can also use a mandolin
00:23:50.33\00:23:51.66
if you want to finally
chop the onion even more.
00:23:51.69\00:23:54.30
Okay.
00:23:54.33\00:23:55.66
Okay, so the dressing
I'm gonna pour lemon juice.
00:23:55.70\00:24:01.17
Lime juice actually.
00:24:01.20\00:24:02.54
This has a lime kick.
00:24:02.57\00:24:03.91
We are using lime
juice and lime zest.
00:24:03.94\00:24:06.31
Nice. Okay.
00:24:06.34\00:24:07.68
I think I like
it better with lime.
00:24:07.71\00:24:09.04
I think so too.
00:24:09.08\00:24:10.41
Lemon juice is good
but lime is fabulous, yeah.
00:24:10.45\00:24:12.15
And you always use
the fresh squeeze, right?
00:24:12.18\00:24:13.68
Yes. Correct.
00:24:13.72\00:24:16.25
And the lime zest.
00:24:16.28\00:24:18.49
Very nice.
00:24:18.52\00:24:19.85
And that you can make very
easily with the microplane.
00:24:19.89\00:24:21.96
Very, very quick.
00:24:21.99\00:24:25.13
Now a bit of salt.
00:24:25.16\00:24:27.76
The pink Himalayan.
00:24:27.80\00:24:29.13
Yeah, it's pink Himalayan salt.
00:24:29.16\00:24:30.50
You like it better
than what we use, yes.
00:24:30.53\00:24:32.50
Yes. You want a fork?
00:24:32.53\00:24:34.60
Yeah. So it will allow--
00:24:34.64\00:24:38.04
Oh, that's a nice dressing.
00:24:38.07\00:24:40.58
Yeah, taste great. I'm sure.
00:24:40.61\00:24:43.11
I like anything with
fresh lemon or fresh lime so.
00:24:43.14\00:24:45.01
Yeah, and the lime
00:24:45.05\00:24:46.38
with the cilantros
are great combination.
00:24:46.41\00:24:48.22
Yes.
00:24:48.25\00:24:49.58
Okay, I'm gonna pour.
00:24:49.62\00:24:52.22
Nice. Very good.
00:24:52.25\00:24:58.63
And then I prefer to
mix it with my hands.
00:24:58.66\00:25:00.80
He's got the gloves, going on.
00:25:00.83\00:25:03.43
Oh, I love it. Very nice.
00:25:03.47\00:25:05.00
And you just want to get
that dressing all throughout.
00:25:05.03\00:25:07.34
Just toss it or
mix it to get that
00:25:07.37\00:25:08.74
dressing all mixed in
00:25:08.77\00:25:10.11
because you want
that flavor in every bite.
00:25:10.14\00:25:11.81
Yes. Yeah, absolutely.
00:25:11.84\00:25:13.38
Now that's great. Very nice.
00:25:13.41\00:25:16.88
So when you all
do cooking schools
00:25:16.91\00:25:19.51
how do you incorporate
the-- we've talked already about
00:25:19.55\00:25:22.02
the eight laws of
health and how you do that.
00:25:22.05\00:25:23.69
But how do you
incorporate the religious aspect
00:25:23.72\00:25:26.69
in reaching out with that.
00:25:26.72\00:25:28.06
Because I know
initially you said,
00:25:28.09\00:25:29.42
you were doing Bible
studies and then Bible work
00:25:29.46\00:25:30.93
and then God led you into this.
00:25:30.96\00:25:32.29
Yes, and we felt we
had to incorporate that.
00:25:32.33\00:25:35.13
So at every cooking classes
people register or check in,
00:25:35.16\00:25:38.73
they have an
opportunity to fill out a survey
00:25:38.77\00:25:40.87
which allows them to
identify their interest,
00:25:40.90\00:25:43.07
whether it be stop smoking
00:25:43.10\00:25:44.94
or whether it be
stress management,
00:25:44.97\00:25:46.98
whether it be rooftop
gardening or balcony gardening.
00:25:47.01\00:25:50.51
Nice, yeah, we
are New York City.
00:25:50.55\00:25:52.41
Yes. Yeah.
00:25:52.45\00:25:54.15
And top-- like
the top requirement
00:25:54.18\00:25:57.95
from the attendees is stress--
00:25:57.99\00:26:00.46
Stress management.
00:26:00.49\00:26:01.82
Almost everyone checks that off
00:26:01.86\00:26:03.19
and it makes sense when you,
00:26:03.22\00:26:04.79
when you see the
pace in New York City.
00:26:04.83\00:26:07.53
But they also
have the opportunity
00:26:07.56\00:26:09.33
to request Bible
studies and to check off
00:26:09.36\00:26:12.37
an interest in Bible studies.
00:26:12.40\00:26:14.24
And because they are coming
00:26:14.27\00:26:15.60
to a health
class or cooking class
00:26:15.64\00:26:18.67
or a food demonstration
the first lesson we give them
00:26:18.71\00:26:21.38
is the lesson on
health and then we start them
00:26:21.41\00:26:24.31
at the beginning of a
regular Bible study series.
00:26:24.35\00:26:26.48
Right, so you
have several people
00:26:26.51\00:26:27.85
who are interested in it?
00:26:27.88\00:26:29.22
Yes, we've got
several Bible study interest.
00:26:29.25\00:26:31.09
Last month we
got five interests.
00:26:31.12\00:26:33.96
Wow. In one class.
00:26:33.99\00:26:35.32
One month. Amen.
00:26:35.36\00:26:36.69
Yep, in one class.
00:26:36.73\00:26:38.06
Oh, that's exciting. Yeah.
00:26:38.09\00:26:39.43
Praise God. Really He is.
00:26:39.46\00:26:40.80
So I'm gonna try this here.
00:26:40.83\00:26:42.16
While I try this, you all do
00:26:42.20\00:26:43.53
and then the
stress seminars as well?
00:26:43.57\00:26:44.90
We have that coming up.
00:26:44.93\00:26:46.27
We are working with
00:26:46.30\00:26:47.64
the Crossroads
Seventh-day Adventist Church
00:26:47.67\00:26:49.00
and what's
beautiful is that, you know,
00:26:49.04\00:26:50.54
everyone of the
church has talents and gifts.
00:26:50.57\00:26:54.54
This is good.
00:26:54.58\00:26:56.21
I'm sorry. That's okay.
00:26:56.24\00:26:58.21
And so actually
our pastor's wife
00:26:58.25\00:27:00.65
as well as perhaps
another one assisting her
00:27:00.68\00:27:03.69
are actually gonna be offering
a stress management class.
00:27:03.72\00:27:06.79
Oh, that's great.
00:27:06.82\00:27:08.16
That we will be able to
invite all of our interests too.
00:27:08.19\00:27:11.09
From the community.
00:27:11.13\00:27:12.46
Because you said
that was the top request.
00:27:12.49\00:27:13.83
More people wanted
that than anything.
00:27:13.86\00:27:15.20
Yes. Oh, that's great.
00:27:15.23\00:27:16.56
And it's not just another
way all of our spiritual aspect
00:27:16.60\00:27:19.60
and you know, the more
they are coming to the church,
00:27:19.63\00:27:21.94
the more comfortable they are.
00:27:21.97\00:27:23.67
You know, the more
actually will be to respond
00:27:23.71\00:27:27.38
when we have a Revelation
seminar evangelistic series.
00:27:27.41\00:27:30.85
Yeah, that and also
it gives an opportunity
00:27:30.88\00:27:32.65
for the church
members to connect
00:27:32.68\00:27:34.12
with people in the community,
make friends with them as well.
00:27:34.15\00:27:36.92
It's one of the
reason we are bringing
00:27:36.95\00:27:38.29
the church members into working
with Heidi's Health Kitchen
00:27:38.32\00:27:40.52
and it's really a
beautiful partnership
00:27:40.56\00:27:42.99
and relationship
between the church
00:27:43.02\00:27:45.73
and this lay ministry.
00:27:45.76\00:27:47.10
Amen. It's a beautiful thing.
00:27:47.13\00:27:48.46
You know, I love
that about your ministry
00:27:48.50\00:27:49.83
because it's inclusive.
00:27:49.86\00:27:51.20
You see what God is doing,
00:27:51.23\00:27:52.57
how bringing together
the spiritual with the health
00:27:52.60\00:27:55.04
and we know that that's
one of the last time things
00:27:55.07\00:27:58.71
that the health message
00:27:58.74\00:28:00.08
is the entering
wedge with the gospel.
00:28:00.11\00:28:02.08
Praise the Lord for
that and for their ministry.
00:28:02.11\00:28:04.88
And that's three
bean salad is fabulous.
00:28:04.91\00:28:08.18
I love the lime.
00:28:08.22\00:28:09.55
I think the lime is,
what makes it for me.
00:28:09.58\00:28:10.92
I like lime anyway
but that was very good.
00:28:10.95\00:28:13.25
Let's go to our next recipe.
00:28:13.29\00:28:15.12
And, Ivan, you want
to read that for us.
00:28:15.16\00:28:16.69
Sure.
00:28:16.73\00:28:18.06
Now these are the potatoes
00:28:37.58\00:28:38.91
I already had a sneak snack
on, and they have a nice kick.
00:28:38.95\00:28:43.45
And in some of your cooking
00:28:43.49\00:28:44.82
you will incorporate
some spice you could say
00:28:44.85\00:28:48.36
or something with the
kick, is that correct?
00:28:48.39\00:28:49.82
Yes.
00:28:49.86\00:28:51.19
Is that due to the
Indian background or?
00:28:51.23\00:28:53.53
I would say that
Indian background as well
00:28:53.56\00:28:57.20
but I noticed
that Heidi loves spice.
00:28:57.23\00:28:59.63
She loves spice.
00:28:59.67\00:29:01.00
I mean, I introduced her
to some of the spices like
00:29:01.04\00:29:03.51
cayenne pepper
and things like that
00:29:03.54\00:29:04.87
and she totally fell in
love with spice after that.
00:29:04.91\00:29:07.94
I've always liked spice.
00:29:07.98\00:29:09.84
He says I can
handle more than he can.
00:29:09.88\00:29:11.45
Yeah, I cannot handle that much.
00:29:11.48\00:29:13.05
Really?
00:29:13.08\00:29:14.42
My mouth even fire and
so yes, she wins finally.
00:29:14.45\00:29:17.25
And traditionally
South Indian food is spicier.
00:29:17.29\00:29:19.99
Yeah.
00:29:20.02\00:29:21.36
So I'm from South India
from place called Chennai.
00:29:21.39\00:29:23.93
When did you move to the States?
00:29:23.96\00:29:25.73
Three years ago.
Yeah, 2012, July.
00:29:25.76\00:29:30.07
Oh, well, praise the Lord.
00:29:30.10\00:29:31.43
God brought you here
because God brought you
00:29:31.47\00:29:32.80
both together as
ministry partners.
00:29:32.83\00:29:34.24
Correct. And that's exciting.
00:29:34.27\00:29:36.04
Yes.
00:29:36.07\00:29:37.41
Now in the India you were
telling me you use lemons.
00:29:37.44\00:29:40.18
Yes. Right, you
don't have limes.
00:29:40.21\00:29:41.64
No, I mean, we call
lemon, lime the same thing.
00:29:41.68\00:29:44.45
Like when you go to a
shop you ask for lemon
00:29:44.48\00:29:46.05
or lime they will give you
the yellow thing, that's it.
00:29:46.08\00:29:49.48
So if you ask for
lime or you ask lemon
00:29:49.52\00:29:51.55
they just give you lemon
because that's all they have.
00:29:51.59\00:29:52.92
Yes, lemon that's all they have.
00:29:52.95\00:29:54.29
Okay, that makes sense.
00:29:54.32\00:29:55.66
So when you came to the States
you were introduced to lime.
00:29:55.69\00:29:57.39
Yes. I had to differentiate.
00:29:57.43\00:30:00.16
I understood there is different,
00:30:00.20\00:30:01.53
lime is different from lemon.
00:30:01.56\00:30:02.90
That's what I understood
when I came to States.
00:30:02.93\00:30:04.63
Okay, yeah. Different colors.
00:30:04.67\00:30:06.57
Yeah, different colors.
Yeah, that is the difference.
00:30:06.60\00:30:08.67
I didn't even know a spatula,
the spatula until I came here.
00:30:08.70\00:30:13.27
Okay.
00:30:13.31\00:30:14.64
So what do you use for
that instead of a spatula,
00:30:14.68\00:30:16.75
what you guys use in India?
00:30:16.78\00:30:18.11
We use a different
kind, we don't call it
00:30:18.15\00:30:20.08
a spatula is English,
we use my local language
00:30:20.12\00:30:22.68
I speak Tamil we
call it as karandi.
00:30:22.72\00:30:25.12
Okay.
00:30:25.15\00:30:26.69
But it's the same principle?
00:30:26.72\00:30:28.06
It's the same principle. Yes.
00:30:28.09\00:30:29.42
Okay. Same principle.
00:30:29.46\00:30:30.79
Yeah. That's sweet.
00:30:30.83\00:30:32.16
All right, well, we have
our potatoes already cut.
00:30:32.19\00:30:33.53
You did? Yes.
00:30:33.56\00:30:34.90
And I'm gonna make the--
pour the olive oil first.
00:30:34.93\00:30:37.87
And these are raw potatoes?
00:30:37.90\00:30:39.23
Yes. Correct.
00:30:39.27\00:30:40.60
Yep, we prefer to
use organic potatoes
00:30:40.64\00:30:42.64
because their skin is think
and so on thin skinned fruits
00:30:42.67\00:30:47.21
or vegetables, we
prefer to use organic
00:30:47.24\00:30:49.61
but you can use any potato.
00:30:49.64\00:30:51.98
We choose to use
yellow, Yukon yellow potatoes.
00:30:52.01\00:30:55.08
I like yellow potatoes.
They got a good flavor.
00:30:55.12\00:30:57.05
Yes.
00:30:57.09\00:30:58.42
And then--
00:30:58.45\00:30:59.79
And you try to do mostly
organic with your cooking?
00:30:59.82\00:31:02.06
Correct, at least items
that have a thinner skin.
00:31:02.09\00:31:05.33
Okay.
00:31:05.36\00:31:07.43
I know, if you do some research
00:31:07.46\00:31:08.80
they have the dirty dozen
00:31:08.83\00:31:10.17
and all of that something
you can look into that.
00:31:10.20\00:31:12.10
Correct.
00:31:12.13\00:31:13.47
So this is the
special ingredient for this--
00:31:13.50\00:31:16.00
It's called the
rosemary. Rosemary.
00:31:16.04\00:31:18.04
So she actually
came up with this recipe.
00:31:18.07\00:31:19.71
Oh, nice.
00:31:19.74\00:31:22.24
This smells really good.
00:31:22.28\00:31:23.88
I love rosemary with potatoes.
00:31:23.91\00:31:26.21
I do too. It's good flavor.
00:31:26.25\00:31:30.85
Now we got some cayenne going on
00:31:30.89\00:31:32.35
and some turmeric.
00:31:32.39\00:31:34.29
Turmeric, yes. Turmeric, yes.
00:31:34.32\00:31:36.46
Turmeric is very
powerful, it's very powerful.
00:31:36.49\00:31:38.93
I think you may know
it, it's good for skin,
00:31:38.96\00:31:41.20
for hair, for acne
and if there is any rashes
00:31:41.23\00:31:44.53
you apply
turmeric, it helps to heal.
00:31:44.57\00:31:46.60
Lovely, so I didn't
know on that externally.
00:31:46.63\00:31:49.00
I mean, I knew with internally
but I didn't know externally.
00:31:49.04\00:31:50.87
In fact, well, Ivan
is mixing that together,
00:31:50.91\00:31:53.58
we will have to
toss that all together
00:31:53.61\00:31:55.14
before we put it in the oven.
00:31:55.18\00:31:56.98
I will just
share with you, I had--
00:31:57.01\00:31:58.88
last year I had a condition
called frozen shoulder.
00:31:58.91\00:32:01.78
I woke up one morning and
my shoulder would not move
00:32:01.82\00:32:04.82
and I thought maybe could
I have torn my rotator cuff
00:32:04.85\00:32:07.66
in my sleep or
something like that.
00:32:07.69\00:32:09.22
What happened?
00:32:09.26\00:32:10.59
And Ivan's brother Martin
is a medical missionary student
00:32:10.63\00:32:13.23
at Heartland College.
00:32:13.26\00:32:14.60
And we called
him and he suggested
00:32:14.63\00:32:16.97
making a paste of
turmeric and ginger
00:32:17.00\00:32:20.67
and applying as a
poultice and covering it.
00:32:20.70\00:32:23.64
And it's
something that you apply
00:32:23.67\00:32:26.31
for six hours for five days.
00:32:26.34\00:32:29.44
It is a treatment.
00:32:29.48\00:32:31.18
Yeah. That's a long treatment.
00:32:31.21\00:32:32.61
It is a long treatment.
00:32:32.65\00:32:33.98
However I can
tell you it heats up
00:32:34.02\00:32:36.75
those muscles like
you wouldn't believe it.
00:32:36.79\00:32:38.22
Felt like my arm
was in an oven and--
00:32:38.25\00:32:41.12
So it was burned?
00:32:41.16\00:32:42.72
The skin doesn't get burned
00:32:42.76\00:32:44.09
but the feeling of
heat, it creates heat.
00:32:44.13\00:32:47.26
You know, sometimes the
cream will create that heat
00:32:47.30\00:32:50.23
but the turmeric
00:32:50.27\00:32:51.60
and the ginger
naturally does that.
00:32:51.63\00:32:53.17
And after the first day no pain,
00:32:53.20\00:32:56.67
all the pain was gone
and every day after that
00:32:56.71\00:32:59.14
I had more movement until
I had full range of motion
00:32:59.17\00:33:01.71
by the end of the fifth day.
00:33:01.74\00:33:03.21
And that's all you did?
00:33:03.24\00:33:04.58
That's all I did.
00:33:04.61\00:33:05.95
That's incredible.
00:33:05.98\00:33:07.32
Yeah. Wow.
00:33:07.35\00:33:08.68
And so whether
its, you know, arthritis
00:33:08.72\00:33:10.05
in the hands or the knees,
that treatment can be applied.
00:33:10.09\00:33:16.12
Yep, well, just
pour it right on.
00:33:16.16\00:33:17.73
Okay, and you can
spread it how you want.
00:33:17.76\00:33:19.83
Sure, I want to
just take it out.
00:33:19.86\00:33:21.20
Oh, yeah.
00:33:21.23\00:33:23.26
Make sure we get all the stuff.
00:33:23.30\00:33:24.97
Yeah. We need that flavor.
00:33:25.00\00:33:26.33
We do indeed.
00:33:26.37\00:33:27.70
And the thing with
the turmeric is it stains
00:33:27.74\00:33:30.17
so we have to make
sure you have gloves.
00:33:30.21\00:33:31.67
Yes.
00:33:31.71\00:33:33.04
It's very hard for
the stain to go off.
00:33:33.07\00:33:34.41
It does, I have noticed
that when I cook with it
00:33:34.44\00:33:35.98
and you get some on the
counter and you are kind of lazy
00:33:36.01\00:33:37.75
and don't clean it
up right away, it fixes.
00:33:37.78\00:33:39.15
Yes. Yes.
00:33:39.18\00:33:40.52
Yeah, you can-- it does.
00:33:40.55\00:33:42.65
Very nice. Okay.
00:33:42.68\00:33:45.72
So you spread it out
and you bake it at what?
00:33:45.75\00:33:48.09
And we are gonna bake this
at 400 degrees for 45 minutes.
00:33:48.12\00:33:52.56
Forty five minutes, all right.
00:33:52.59\00:33:53.93
And you don't
have to oil the pan,
00:33:53.96\00:33:55.30
the oil on the potatoes
takes care of everything.
00:33:55.33\00:33:58.83
Okay. Sounds good.
00:33:58.87\00:34:00.20
So we will just
shove that in the oven.
00:34:00.24\00:34:01.57
You are gonna go pop
it in the oven there.
00:34:01.60\00:34:04.91
Very nice.
00:34:04.94\00:34:08.44
Four hundred degrees.
00:34:08.48\00:34:09.81
Four hundred degrees, yes.
00:34:09.84\00:34:11.18
Okay, yeah, very good.
00:34:11.21\00:34:12.55
And we have some
that's all done over here
00:34:12.58\00:34:15.52
and you can see
the final product here
00:34:15.55\00:34:17.12
and I'm going to
take-- I've already had these
00:34:17.15\00:34:20.19
but I'm going to taste
again because they are so good.
00:34:20.22\00:34:28.06
It's delicious.
00:34:28.10\00:34:29.76
I love the
rosemary and the kick.
00:34:29.80\00:34:33.84
Yes, you taste
the cayenne right,
00:34:33.87\00:34:35.30
little bit, little bit of kick.
00:34:35.34\00:34:38.24
Absolutely.
Let's make our lasagna.
00:34:38.27\00:34:40.11
You want to read
this for us, Heidi.
00:34:40.14\00:34:42.34
Yummy. Yes.
00:35:18.85\00:35:21.08
Lasagna is fabulous. Yes.
00:35:21.12\00:35:23.15
And Jill, at Heidi's
Health Kitchen everything
00:35:23.18\00:35:25.32
that we make is
vegan and gluten free.
00:35:25.35\00:35:26.86
So we are actually going to be
using gluten free rice noodles.
00:35:26.89\00:35:30.36
Okay, now-- For lasagna noodles.
00:35:30.39\00:35:31.73
This is a brand new concept.
00:35:31.76\00:35:33.09
I did not know that
everything is gluten free.
00:35:33.13\00:35:35.53
Yes.
00:35:35.56\00:35:36.90
And is that because one of you
00:35:36.93\00:35:38.27
are gluten
intolerance or something?
00:35:38.30\00:35:39.63
Oh, no you just-- No.
00:35:39.67\00:35:41.00
It's really
primarily because few years ago
00:35:41.04\00:35:43.30
I had pretty
serious back surgery
00:35:43.34\00:35:45.91
and due to that I
just naturally have
00:35:45.94\00:35:49.98
occasional aches
and pains, inflammation.
00:35:50.01\00:35:53.15
I think we all probably
experience that on some level.
00:35:53.18\00:35:56.18
And so gluten can
add to inflammation
00:35:56.22\00:36:00.26
which increases pain.
00:36:00.29\00:36:02.02
And it's very, very
hard to find products
00:36:02.06\00:36:04.66
on the market that
are vegan and gluten free.
00:36:04.69\00:36:07.43
Often to compensate
for taste or texture
00:36:07.46\00:36:11.10
you will find dairy
added as an ingredient
00:36:11.13\00:36:13.74
or excess sugar or eggs.
00:36:13.77\00:36:16.37
And so we specialize
in vegan and gluten free.
00:36:16.40\00:36:19.54
Now that's incredible.
00:36:19.57\00:36:20.91
That's a neat
ministry, absolutely.
00:36:20.94\00:36:22.54
Let's-- we got our
pan already warming.
00:36:22.58\00:36:24.21
Yes. Correct.
00:36:24.25\00:36:26.01
Okay.
00:36:26.05\00:36:27.38
And to start we are
just gonna steam a few herbs.
00:36:27.42\00:36:30.05
So we are putting in
a quarter cup of water
00:36:30.09\00:36:32.05
and we are steaming
our Italian seasoning
00:36:32.09\00:36:35.92
and herbamare which
is a vegetable seasoning
00:36:35.96\00:36:40.06
and we are just
gonna mix this up.
00:36:40.10\00:36:41.83
Let the water soak
in there and steam that.
00:36:41.86\00:36:45.17
We are also going to now
add-- you can smell it, right.
00:36:45.20\00:36:48.87
Whenever Ivan smells
this in Heidi's Health Kitchen
00:36:48.90\00:36:51.84
he knows lasagna is coming.
00:36:51.87\00:36:55.01
So we are adding our tomatoes
00:36:55.04\00:36:57.11
and then we are
adding our red bell pepper
00:36:57.15\00:36:59.45
and this adds such incredible
color as well as taste.
00:36:59.48\00:37:04.75
And so now that we got this in,
we are gonna turn this on low
00:37:04.79\00:37:08.32
and now we are
gonna make the mixture.
00:37:08.36\00:37:10.36
Okay.
00:37:10.39\00:37:11.73
Of tofu which we are
going to add to this.
00:37:11.76\00:37:14.20
I'm gonna turn
this down a little bit
00:37:14.23\00:37:15.60
and Ivan can
get started on that.
00:37:15.63\00:37:17.27
You need to see the measurement.
00:37:17.30\00:37:18.93
Are you okay?
00:37:18.97\00:37:20.30
I'm okay. Okay.
00:37:20.34\00:37:22.40
Thank you though.
00:37:22.44\00:37:27.51
And this is the non-GMO tofu.
00:37:27.54\00:37:29.58
Yes, we do
recommend organic tofu.
00:37:29.61\00:37:32.35
The top three
genetically modified food items
00:37:32.38\00:37:34.95
in our country are
soy, corn and wheat.
00:37:34.98\00:37:38.32
And so we want to--
00:37:38.35\00:37:39.69
And you wanted the wheat
because you are gluten free
00:37:39.72\00:37:41.49
but then as far
as corn and the soy.
00:37:41.52\00:37:43.76
Yes, so you know, you don't have
00:37:43.79\00:37:45.76
to have a gluten intolerance
or even have been diagnosed
00:37:45.79\00:37:49.20
with celiac
disease to naturally reduce
00:37:49.23\00:37:51.73
the amount of
gluten in your diet
00:37:51.77\00:37:53.77
and reduce
those aches and pains.
00:37:53.80\00:37:55.60
Yeah, now that's great.
00:37:55.64\00:37:58.14
I'm gonna give
these to you, Heidi.
00:37:58.17\00:37:59.51
Sure, absolutely. Got them?
00:37:59.54\00:38:01.11
What about the
chicken and nutritional yeast?
00:38:01.14\00:38:02.94
That will be later.
00:38:02.98\00:38:04.31
We will add those
after we mix the tofu
00:38:04.35\00:38:05.95
and add that all together.
00:38:05.98\00:38:07.55
Yes.
00:38:07.58\00:38:09.75
So I think we will have to--
we'll have to use the tamper.
00:38:14.79\00:38:17.26
We need the tamper, okay.
00:38:17.29\00:38:19.19
So let me get that
here. There you go.
00:38:19.23\00:38:21.03
Thank you.
00:38:21.06\00:38:24.63
So we ought to
really push on this?
00:39:05.61\00:39:06.94
Yeah, we got to really
put some elbow grease on this.
00:39:06.98\00:39:09.54
Okay, we will do a little more.
00:39:09.58\00:39:10.95
I can do it if you want, Ivan.
00:39:10.98\00:39:12.48
Okay.
00:39:12.51\00:39:18.22
Now it's working.
00:39:22.26\00:39:24.26
Yeah.
00:39:36.44\00:39:37.77
Yay. Wait, excellent.
00:39:37.81\00:39:39.14
We just want to get
those onions and garlic
00:39:39.17\00:39:40.91
all blended up in with the tofu
00:39:40.94\00:39:42.31
and then we are gonna add
that right to our mixture here.
00:39:42.34\00:39:45.28
Thank you.
00:39:45.31\00:39:48.62
And we are just
gonna pour this right in.
00:39:48.65\00:39:51.05
Okay.
00:39:51.09\00:39:58.26
Now mix this up.
00:39:58.29\00:40:00.80
So this is like our
cheese. It's what we are doing?
00:40:00.83\00:40:02.96
Yes, correct. Correct.
00:40:03.00\00:40:06.67
Nice.
00:40:06.70\00:40:08.57
Okay, and then we are adding
00:40:08.60\00:40:11.17
to this our
chicken style seasoning
00:40:11.21\00:40:14.61
as well as the
nutritional yeast.
00:40:14.64\00:40:16.31
And that gives it just
that added cheesy texture.
00:40:16.34\00:40:19.08
Oh, yeah, nutritional
yeast does a lot for that.
00:40:19.11\00:40:22.85
And then this is our
layering piece like you said,
00:40:22.88\00:40:25.12
it is for the cheese.
00:40:25.15\00:40:27.59
How long would you cook it for?
00:40:27.62\00:40:28.96
Oh, just a few minutes.
00:40:28.99\00:40:30.33
We just want to get
the ingredients heated up
00:40:30.36\00:40:33.33
and the flavor is
blended in and it's all set.
00:40:33.36\00:40:37.00
Nice. It looks great.
00:40:37.03\00:40:38.47
Thanks. You will have to try it.
00:40:38.50\00:40:41.27
Now we are making a
spinach lasagna here
00:40:41.30\00:40:43.87
but for those who
perhaps don't like spicy foods
00:40:43.91\00:40:47.41
or don't like onions
00:40:47.44\00:40:48.78
or don't like
garlic, like my dad.
00:40:48.81\00:40:51.35
My dad.
00:40:51.38\00:40:54.32
Then you actually could
omit the onion and the garlic
00:40:54.35\00:40:58.35
and you could replace
that with artichoke hearts.
00:40:58.39\00:41:01.66
And you would put a
can of artichoke hearts
00:41:01.69\00:41:04.43
into the Vitamix
00:41:04.46\00:41:05.79
and also one can
into this mixture
00:41:05.83\00:41:08.00
and you can make a
spinach artichoke lasagna.
00:41:08.03\00:41:10.50
Oh, that sounds
fabulous. Yes, delicious.
00:41:10.53\00:41:12.23
We will have the same flavor
00:41:12.27\00:41:13.60
but the flavor of
artichoke is really good.
00:41:13.64\00:41:15.44
So I think it
will be really good.
00:41:15.47\00:41:16.81
It is very good.
Yes, different flavor.
00:41:16.84\00:41:18.67
And so here we are
just going to put a thin,
00:41:18.71\00:41:22.24
thin layer of sauce
just to coat the pan.
00:41:22.28\00:41:25.25
Now do you all
make your own sauce or?
00:41:25.28\00:41:27.05
We don't but we try to use a
sauce that is fairly natural,
00:41:27.08\00:41:31.59
really sauce just
needs to be tomatoes,
00:41:31.62\00:41:35.02
little bit of salt,
little bit of olive oil.
00:41:35.06\00:41:37.69
Absolutely. Let's
have one more spoon.
00:41:37.73\00:41:39.06
Little bit of
basil or a tiny seasoning
00:41:39.09\00:41:40.50
or something that would make it.
00:41:40.53\00:41:41.86
Sure we often use a basil
dressing or sauce, absolutely.
00:41:41.90\00:41:47.90
And so we just want enough
in there to cook the bottom,
00:41:47.94\00:41:51.17
that's fine and then we are
putting our lasagna noodles.
00:41:51.21\00:41:54.58
And these are the rice noodles?
00:41:54.61\00:41:55.94
Yes, these are gluten
free, these are rice noodles.
00:41:55.98\00:41:58.58
Nice.
00:41:58.61\00:41:59.95
We are just going
to lay those down.
00:41:59.98\00:42:02.42
And you are
putting them in uncooked?
00:42:02.45\00:42:04.02
Uncooked, yes.
00:42:04.05\00:42:05.92
I like that.
00:42:05.95\00:42:07.29
That is the
beauty of this recipe.
00:42:07.32\00:42:08.66
It saves the whole part
in washing and all that.
00:42:08.69\00:42:10.53
Yeah. It sure does.
00:42:10.56\00:42:12.36
And so on top of this
we are gonna spread them up
00:42:12.39\00:42:15.00
because they will
expand a little bit.
00:42:15.03\00:42:16.77
On top of this we
are putting our mixture.
00:42:16.80\00:42:19.37
Nice, now that looks
really good, that mixture.
00:42:19.40\00:42:23.20
Yes.
00:42:23.24\00:42:24.57
Looks I need to try that. Yeah.
00:42:24.61\00:42:26.07
And we are just gonna put
some in and spread it around.
00:42:26.11\00:42:28.94
Okay. You do maybe half?
00:42:28.98\00:42:31.25
Yes, we are doing
actually exactly half
00:42:31.28\00:42:33.72
because we will do two
layers of this mixture.
00:42:33.75\00:42:36.85
So you just want
to spread it around.
00:42:36.89\00:42:38.22
Now because we are
not cooking the noodles,
00:42:38.25\00:42:40.32
it's very important to
get the noodles covered.
00:42:40.36\00:42:44.13
Because this mixture is actually
00:42:44.16\00:42:45.86
what's going to
cook those noodles.
00:42:45.89\00:42:47.86
Right.
00:42:47.90\00:42:49.23
The sauce and yes,
the sauce and this mixture
00:42:49.26\00:42:52.83
is what's going to
cook those noodles.
00:42:52.87\00:42:54.87
So we just want
to spread it around
00:42:54.90\00:42:56.91
and make sure the
noodles are covered
00:42:56.94\00:42:58.87
which is probably more
important on the top layer,
00:42:58.91\00:43:01.04
because we are gonna add
few more things to this already.
00:43:01.08\00:43:04.25
But now we are gonna go
ahead and put our spinach.
00:43:04.28\00:43:07.68
Nice.
00:43:07.72\00:43:09.05
Well, we are doing
one layer of spinach
00:43:09.08\00:43:10.55
so we are putting all of this in
00:43:10.59\00:43:12.72
and all you have to do
is just spread it around.
00:43:12.75\00:43:15.32
Now that looks
like a lot. It does.
00:43:15.36\00:43:17.59
As it cooks it will.
00:43:17.63\00:43:18.96
Yes, if you've ever seen spinach
00:43:18.99\00:43:20.63
it wilts down to nothing.
00:43:20.66\00:43:22.00
Nothing. That is correct.
00:43:22.03\00:43:23.37
So we just press this down
00:43:23.40\00:43:24.73
and it's gonna
wilt down to nothing.
00:43:24.77\00:43:26.27
And now we are gonna put a
little bit of vegan cheese.
00:43:26.30\00:43:28.70
We really are--
00:43:28.74\00:43:32.07
really focused on
using a vegan cheese.
00:43:32.11\00:43:34.68
We don't want a
cheese that has casein
00:43:34.71\00:43:37.48
or any of those dairy proteins.
00:43:37.51\00:43:39.75
Okay.
00:43:39.78\00:43:41.12
So this is vegan cheese.
00:43:41.15\00:43:43.39
Now sometimes we like
things spicy as we said,
00:43:43.42\00:43:46.09
so sometimes we
use a pepper jack.
00:43:46.12\00:43:50.59
Okay, that would kick it up.
00:43:50.63\00:43:52.19
And so the next
to top it right off
00:43:52.23\00:43:56.10
now we are gonna do
00:43:56.13\00:43:57.47
just a little bit
of sauce, not much.
00:43:57.50\00:43:59.53
So we're really not
using too much sauce.
00:43:59.57\00:44:01.27
We are not.
00:44:01.30\00:44:02.64
Because you have
the other ingredients.
00:44:02.67\00:44:04.01
Yep, and the
importance of putting the sauce
00:44:04.04\00:44:06.34
on this second layer
again, again it's to have
00:44:06.37\00:44:08.54
some moisture
underneath those noodles.
00:44:08.58\00:44:10.38
Yes.
00:44:10.41\00:44:11.98
I was never a fan
of lasagna. I never--
00:44:12.01\00:44:14.68
But this is the first time like
00:44:14.72\00:44:16.12
when Heidi
started making lasagna
00:44:16.15\00:44:17.85
for Heidi's Health
Kitchen when I tried lasagna
00:44:17.89\00:44:19.82
that's when I said, okay,
00:44:19.85\00:44:21.19
I'm gonna like
lasagnas from now on.
00:44:21.22\00:44:24.93
Yes.
00:44:24.96\00:44:26.63
And there you go.
00:44:26.66\00:44:28.00
And you might have few
extra pieces of that's left
00:44:28.03\00:44:29.70
but this is all we need.
00:44:29.73\00:44:31.10
And then on top of
this we are just going
00:44:31.13\00:44:33.27
to pour the rest of our mixture.
00:44:33.30\00:44:35.87
Can I hold it for you?
00:44:35.90\00:44:37.24
Oh, sure. I think I have got it.
00:44:37.27\00:44:38.61
Okay.
00:44:38.64\00:44:39.97
We're just gonna pour
it on and then spread it.
00:44:40.01\00:44:41.41
And again all these
noodles just have to be covered.
00:44:41.44\00:44:44.55
Okay, now that we
have presented too,
00:44:44.58\00:44:48.38
it gives you like a nice color.
00:44:48.42\00:44:50.55
Yeah. Yes.
00:44:50.59\00:44:53.99
It's very nice. It looks good.
00:44:54.02\00:44:56.69
I like lasagna. Now
I'm a fan of lasagna.
00:44:56.73\00:44:58.86
Oh, okay.
00:44:58.89\00:45:02.23
Absolutely. Very nice.
00:45:02.26\00:45:05.47
Okay, just covering the
edges of all those noodles.
00:45:05.50\00:45:08.70
Right, you don't
want dryness on the edges.
00:45:08.74\00:45:10.14
Yes, the noodles
if they aren't moist
00:45:10.17\00:45:13.27
they will become very hard.
00:45:13.31\00:45:14.98
Even harder than they
are without being cut.
00:45:15.01\00:45:18.08
Yes.
00:45:18.11\00:45:19.45
Okay.
00:45:19.48\00:45:20.82
So now we are just
gonna put sauce on top of this
00:45:20.85\00:45:23.49
and the rest of our cheese.
00:45:23.52\00:45:25.15
Nice, and you just
use the rest of it.
00:45:25.19\00:45:28.82
We use two cans of sauce, right?
00:45:28.86\00:45:30.19
Yes, two jars. So we
can use the large one?
00:45:30.23\00:45:32.49
Yes, if your
supermarket sells a larger jar
00:45:32.53\00:45:35.70
which we have
available to us at home,
00:45:35.73\00:45:37.77
you can use the large jar
otherwise it would be two jars.
00:45:37.80\00:45:40.84
Okay.
00:45:40.87\00:45:42.20
And again we are
just gonna spread this.
00:45:42.24\00:45:43.57
We want to make sure those
lasagna noodles are covered.
00:45:43.61\00:45:46.64
And then we top
it with the cheese.
00:45:46.68\00:45:48.01
What do you bake it at?
00:45:48.04\00:45:49.38
We back this at
350 for an hour covered
00:45:49.41\00:45:52.48
and then 10 minutes uncovered.
00:45:52.51\00:45:54.65
Yes. Okay.
00:45:54.68\00:45:56.02
And we have one that's
all done here, already backed.
00:45:56.05\00:45:58.05
It looks
fabulous. Look at all that.
00:45:58.09\00:46:00.66
And you can see the layers.
00:46:00.69\00:46:02.02
I like that shot
00:46:02.06\00:46:03.39
because you can
see the layers of that.
00:46:03.43\00:46:04.76
Yes. That's very nice.
00:46:04.79\00:46:06.13
Let's go to our last recipe,
00:46:06.16\00:46:07.50
we are going to make
those yummy, brownies fudge.
00:46:07.53\00:46:10.63
You want to read
that for us, Ivan.
00:46:10.67\00:46:12.03
Yummy, now this we are using,
I notice the raw almond pulp.
00:46:30.02\00:46:33.69
So that's from our
almond milk we made it first.
00:46:33.72\00:46:35.22
Yes. That's right.
00:46:35.26\00:46:37.49
That's incredible. Okay.
00:46:37.53\00:46:38.89
Yeah, you got a lot
of different uses for it.
00:46:38.93\00:46:40.63
Yes, absolutely.
00:46:40.66\00:46:42.86
And we have a banana
here that's very ripe.
00:46:42.90\00:46:44.70
Yes, and we want to
use a very ripe banana.
00:46:44.73\00:46:48.30
It adds to the
sweetness of the flavor
00:46:48.34\00:46:51.71
and being ripe you will
have the most nutrient value
00:46:51.74\00:46:54.48
and content of the banana.
00:46:54.51\00:46:55.84
Yes, so you want
it with brown spots.
00:46:55.88\00:46:58.45
Yes, we want it
with spots. That's right.
00:46:58.48\00:47:00.88
So when they get that
way don't throw them out
00:47:00.92\00:47:03.32
just make brownies fudge.
00:47:03.35\00:47:04.85
Yes, sounds wonderful.
Have smoothies, freeze them.
00:47:04.89\00:47:08.16
Yes, that's right. That's right.
00:47:08.19\00:47:10.16
That's another great use.
00:47:10.19\00:47:12.99
This will be great with
the coconut and I love it.
00:47:13.03\00:47:15.10
Yes, and in this recipe
we are also using raw honey
00:47:15.13\00:47:19.00
which we do use
in some of our items.
00:47:19.03\00:47:21.30
However for customers
00:47:21.34\00:47:24.21
or even people at
our health food classes
00:47:24.24\00:47:26.91
that want something
that is without honey,
00:47:26.94\00:47:30.01
we replace that
with coconut nectar.
00:47:30.05\00:47:32.41
So if anyone wants to
make this recipe without honey,
00:47:32.45\00:47:35.45
replace the honey
with coconut nectar.
00:47:35.48\00:47:37.72
Nice, do you know, I don't think
00:47:37.75\00:47:39.29
I have never
tried coconut nectar?
00:47:39.32\00:47:40.99
Oh, it's very
good and it's thick.
00:47:41.02\00:47:42.36
It's got that
consistency of honey.
00:47:42.39\00:47:44.03
Nice. So it's a
good replacement.
00:47:44.06\00:47:45.66
Okay. Very nice.
00:47:45.69\00:47:48.66
Okay. All right.
00:47:48.70\00:47:51.33
Put the lid on and we
are gonna make some noise
00:47:51.37\00:47:53.23
because we got to blend up
that coconut, it's pretty hard.
00:47:53.27\00:48:01.21
The other way. The other way.
00:48:01.24\00:48:05.78
Let's blend it.
00:48:05.81\00:48:09.78
There we go.
00:48:09.82\00:48:11.89
Food processors
are always a challenge
00:48:11.92\00:48:13.96
because you say okay,
I got to put it on here.
00:48:13.99\00:48:15.52
And they are all different.
00:48:15.56\00:48:16.89
This is very different
from the Heidi's Health Kitchen
00:48:16.93\00:48:19.29
which Ivan is used to.
00:48:19.33\00:48:21.13
They are. Oh, we got it.
00:48:21.16\00:48:25.20
I think I'm going to--
00:48:39.41\00:48:40.95
Scrape each other
sides a little bit.
00:48:40.98\00:48:42.72
Yeah, and you still got
a good lump there to get.
00:48:42.75\00:48:45.42
Yes.
00:48:45.45\00:48:47.86
Yeah, it takes time.
00:48:47.89\00:48:51.89
Okay, and when you
are done with this,
00:48:51.93\00:48:53.80
you put it in the fridge?
00:48:53.83\00:48:55.23
Yes, we spread this out thinly
00:48:55.26\00:48:57.87
in a casserole
dish or any type of dish
00:48:57.90\00:49:03.20
where you can lay it thinly
00:49:03.24\00:49:04.91
and then we put it in
the fridge or in the freezer.
00:49:04.94\00:49:07.98
If you layer this too thick
00:49:08.01\00:49:10.15
it will be
creamy rather than hard
00:49:10.18\00:49:12.85
but we want that
fudge consistency.
00:49:12.88\00:49:15.15
Okay, let's try it
one more time here.
00:49:15.18\00:49:20.12
okay, and you
could just pulse that
00:49:40.88\00:49:42.81
too get the
coconut all mixed in.
00:49:42.84\00:49:44.91
Which we are not doing
a good job of right now
00:49:44.95\00:49:46.68
because it's taking time
but here is the final product.
00:49:46.72\00:49:49.25
We want to look at that.
00:49:49.28\00:49:50.62
How long did you put
in these in the freezer?
00:49:50.65\00:49:51.99
Overnight. Overnight.
00:49:52.02\00:49:53.36
Just overnight
and then few hours.
00:49:53.39\00:49:54.92
They look like that
and they look fabulous
00:49:54.96\00:49:56.99
and I have one,
I snuck off the...
00:49:57.03\00:50:04.10
That's a favorite
because it's not too sweet
00:50:04.13\00:50:06.17
but it's delicious.
00:50:06.20\00:50:08.64
It's perfect.
It's not too sweet.
00:50:08.67\00:50:10.64
It's perfect. I
love the coconut.
00:50:10.67\00:50:12.74
Yes.
00:50:12.77\00:50:14.11
And you can taste the honey
00:50:14.14\00:50:15.48
and then you got the carob
going on so it's very nice.
00:50:15.51\00:50:17.11
And the banana
also a little bit.
00:50:17.15\00:50:19.11
You can taste the banana.
00:50:19.15\00:50:20.48
You are right, I
can actually taste that.
00:50:20.52\00:50:21.88
Nice.
00:50:21.92\00:50:23.25
Oh, that's great.
00:50:23.28\00:50:24.62
So this is a product that
00:50:24.65\00:50:25.99
you would do in your
cooking schools as well?
00:50:26.02\00:50:27.36
Absolutely. Yeah.
00:50:27.39\00:50:28.76
Man, that's wonderful.
00:50:28.79\00:50:30.33
Yeah, you guys have
an incredible ministry.
00:50:30.36\00:50:31.96
It's just exciting to see
00:50:31.99\00:50:33.50
what God is doing
birthing ministries.
00:50:33.53\00:50:35.73
You know, you see
it all around the world
00:50:35.76\00:50:37.10
and we just
wanted to bring them here
00:50:37.13\00:50:39.03
to show you at home to see
00:50:39.07\00:50:41.10
what God is doing with
Heidi's Health Kitchen.
00:50:41.14\00:50:43.20
And we've had an
exciting time here
00:50:43.24\00:50:44.74
in the kitchen, haven't we?
00:50:44.77\00:50:46.11
Yes.
00:50:46.14\00:50:47.48
And in just a
moment we want to put up
00:50:47.51\00:50:48.84
your contact information
00:50:48.88\00:50:50.21
but you also
have a Facebook page
00:50:50.25\00:50:52.28
which is not on the contact
00:50:52.31\00:50:53.65
but tell us what
that is with the Facebook?
00:50:53.68\00:50:55.02
Yes, we update our Facebook page
00:50:55.05\00:50:56.55
more regularly than our website.
00:50:56.58\00:50:58.25
So for example
after every cooking class,
00:50:58.29\00:51:00.49
we post those
recipes as well as pictures
00:51:00.52\00:51:03.06
of our foods on
the Facebook page.
00:51:03.09\00:51:05.59
So you can check
our Facebook page
00:51:05.63\00:51:07.10
regularly to get those items.
00:51:07.13\00:51:09.63
And what's your
Facebook? What is it?
00:51:09.66\00:51:11.03
It's Facebook.com/
Heidi'shealthkitchen.
00:51:11.07\00:51:14.54
That's what I wanted.
Heidi's Health Kitchen, okay.
00:51:14.57\00:51:16.60
Yes, so what we want to do
right now is to put up Heidi
00:51:16.64\00:51:20.08
and Ivan's contact information.
00:51:20.11\00:51:22.28
If you want to contact
Heidi's Health Kitchen,
00:51:22.31\00:51:24.21
if you want them
to come to your area,
00:51:24.25\00:51:26.61
you community center
and do a cooking school.
00:51:26.65\00:51:29.05
If you are interested in
any of those wonderful products
00:51:29.08\00:51:31.72
that we have been
showing here today.
00:51:31.75\00:51:33.86
If you want to donate and
help support their ministry
00:51:33.89\00:51:36.83
or their restaurant
that they are starting,
00:51:36.86\00:51:38.19
that the Lord Jesus
has put on their heart.
00:51:38.23\00:51:40.96
Here is the way that you
can get in touch with them
00:51:41.00\00:51:44.13
and have them come to your area.
00:51:44.17\00:51:47.90
Heidi's Health
Kitchen is committed
00:51:47.94\00:51:49.60
to offering
delicious, healthy, vegan foods
00:51:49.64\00:51:52.71
that are
appealing to the senses.
00:51:52.74\00:51:54.61
If you would like to know more,
00:51:54.64\00:51:55.98
you can write to
Heidi's Health Kitchen,
00:51:56.01\00:51:58.35
PO Box 232,
Babylon, New York 11702.
00:51:58.38\00:52:03.85
That's Heidi's Health Kitchen,
00:52:03.89\00:52:05.85
PO Box 232,
Babylon, New York 11702.
00:52:05.89\00:52:11.06
You can call 631-663-3128,
00:52:11.09\00:52:14.73
that's 631-663-3128.
00:52:14.76\00:52:18.27
Or visit them online for events,
00:52:18.30\00:52:20.60
food and more at
heidishealthkitchen.com.
00:52:20.64\00:52:24.44
That's heidishealthkitchen.com.
00:52:24.47\00:52:29.18