Participants: Jill Morikone (Host), Ivan Raj & Heidi Tompkins
Series Code: TDY
Program Code: TDY015041A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:07 Hello, friends, I want to welcome you 01:09 to another 3ABN today cooking program. 01:12 My name is Jill Morikone and with me in the studio 01:15 are some new friends 01:17 that we've been getting acquainted with 01:18 and we want to introduce them to you, 01:21 our 3ABN family at home. 01:23 I'm speaking of Heidi Tompkins and Ivan Raj. 01:26 Yes. 01:27 Welcome, we are so glad you both are here. 01:29 Thank you. 01:30 We first met Ivan and Heidi 01:31 at actually our winter camp meeting in Sanford, Florida 01:34 and they came with some incredible yummy treats 01:37 and they have incredible ministry 01:39 and we said we've got to have them come to 3ABN 01:41 and share with you at home. 01:42 So tell us, tell our friends at home about 01:45 Heidi's Health Kitchen and how it began, Heidi. 01:48 Sure. 01:49 Heidi's Health Kitchen began last year in June. 01:52 Prior to that I had been working as a Bible worker. 01:56 I went to NETS, the Northeast Evangelism 01:59 Training School and there got trained 02:04 to do Bible work, evangelistic work. 02:06 It was such a blessing. 02:07 We did a Revelation series called Revelation of Hope 02:10 with Mark Finley and Ted Wilson. 02:11 That was in New York City. 02:13 Yes. Yes, Okay. 02:14 Yes. 02:15 Many of you probably heard about it. 02:17 It was broadcast on the Hope Channel 02:18 and several other of our media. 02:20 And so I was doing follow up afterwards 02:23 and train several church members 02:25 of which Ivan was one. 02:28 And so Ivan was paired with another church member 02:30 going door to door and we both really 02:33 just had a heart for Bible work. 02:35 We both really just felt the need 02:38 for Bible workers and lay people going 02:42 door to door serving the needs 02:43 of the community in New York City. 02:45 Because they are talking about Bible work 02:47 but we are here talking about our health ministry. 02:49 So tell me how you transitioned 02:50 into the health ministry? 02:52 Sure, so at the end of my contract 02:54 I was still Bible working for free. 02:57 I had people I was still studying with 02:59 and we're just praying for God to open up 03:01 an opportunity for us 03:03 to continue to support the Bible work. 03:05 And Ivan presented me with an opportunity 03:08 to start a heath food ministry 03:10 which is what Heidi's Health Kitchen is today. 03:13 So how did that come about, Ivan? 03:15 Right, so I always want to start a business 03:19 and have ministry integrated into the business as well. 03:22 That's always been my burden. 03:24 And so I want to start a carob treat business 03:28 and also spread the truth through the same venture. 03:32 And so I contacted Heidi asking 03:35 if she knows somebody who can make some delicious 03:37 and healthy vegan carob foods and then she replied to me, 03:41 yes, me. 03:44 So you are saying okay, I want this ministry 03:47 that would help support that and you were saying okay, 03:49 we could do some vegan carob treats. 03:52 Who can do that and Heidi says I can do that. 03:54 And we have had those vegan carob treats. 03:56 They are called Carubies, right? 03:58 Correct. They are fabulous. 04:00 You brought a whole bunch down for the people 04:02 that went to camp meeting, they are wonderful. 04:03 But you also have other things 04:04 in your product line as well, right? 04:06 We do. We do have several products. 04:09 Part of our ministry is that 04:10 we began doing cooking classes in New York City. 04:13 And as we were sharing our recipes with people, 04:15 people were asking, you know, 04:17 can you make this for us and we had-- 04:19 didn't have the intentions 04:21 of going into a catering type business 04:22 but you know, in New York City the pace of life is so fast 04:26 and although people want to learn about 04:28 healthy recipes and how to eat healthy, 04:31 they don't often have time to make them. 04:33 So we began selling our spinach lasagnas 04:35 and several other products. 04:37 We specialize mostly in desserts. 04:40 So the Carubies-- 04:42 Raw tarts. Yes. 04:45 We make raw frozen tarts in a key lime, 04:49 and blueberry acai as well as pomegranate mint 04:53 which is really, really good. 04:54 Oh, wow, that's wonderful. 04:56 We recently came up with a raw ice cream 04:58 which is amazing. 05:00 So you create dishes? 05:02 God's given you to create the dishes 05:03 and we are gonna look at some of those dishes here today. 05:07 I'm excited about this program, about their ministry. 05:09 They do cooking schools and health education. 05:12 As well as the Lord has put a burden 05:14 on their heart to start a restaurant 05:15 there in New York City. 05:17 So we are excited about that. 05:18 But let's take a look at the food that 05:20 we are gonna make today. 05:21 We are beginning with REAL Almond Milk. 05:23 Yes, the real deal. 05:24 It is so delicious. 05:26 It looks fabulous. 05:27 Then we are making Chia Pudding. 05:29 Yes. Yes. 05:30 Very nice. 05:32 Put that chia in there and the seeds are-- 05:33 We are using the almond milk in the Chia Pudding? 05:34 We are. Very good. 05:36 And a Three Bean Salad. 05:37 Yes. 05:39 Yummy. That's delicious. 05:40 The lime and the lime zest, it's perfect. 05:43 Oh, yeah. Roasted potatoes. 05:45 Yes. 05:46 Very nice. And they have a good kick. 05:48 They do. 05:49 I had a little sample before and they are very good. 05:51 They do, yes. 05:52 Whenever we have the opportunity 05:53 to add spice we are featuring south Indian dishes 05:56 on our next program and so we add a little spice. 05:59 Spinach lasagna and that looks good 06:01 and you got the layers and the spinach in there. 06:03 Yes. Very nice. 06:04 And we are gonna end with Brownie's Fudge. 06:08 We got to have dessert. Absolutely. 06:11 Let's read our first recipe 06:13 that's for the REAL Almond Milk. 06:32 So you have to make your own milk? 06:33 Absolutely. Absolutely. 06:35 And you know, this recipe can be made with other nuts. 06:38 You can do this with cashews, you can make cashews milk, 06:41 you can make pistachio milk. 06:43 Hemp as well. 06:44 Oh, okay. 06:45 Because some people have nut allergies 06:47 so we use hemp which is also very healthy. 06:50 Oh, yeah, very good. 06:51 Okay, well, show us what we are doing here. 06:52 Okay, great. 06:54 So normally we soak the almonds overnight 06:56 with just a dash of salt. 06:58 And so we just have some water here 07:00 and some almonds and you would just cover those. 07:03 Just cover with water, set them aside, 07:07 leave them overnight and you will be ready. 07:11 So what is the purpose to soaking them overnight? 07:14 Why do we want to soak them? 07:15 Sure. Sure. 07:17 They certainly will blend quicker and faster 07:20 because they will be softer 07:21 but there is a nutritional reason and a health reason. 07:25 Nuts naturally, naturally have enzyme inhibitors in them. 07:30 And so by soaking your nuts 07:32 those enzyme inhibitors are released 07:34 and we can, our bodies can process those enzymes 07:37 and we get more nutrition out of the nuts by soaking them. 07:40 Does it help you digest better 07:42 or does it simply help you absorb more nutrition? 07:45 Probably a little of both but I think absorbing 07:48 the enzymes is probably the greater value. 07:51 Okay. Okay. 07:52 So we soak them overnight? Yes. 07:53 And then what do we do next? 07:55 Then we put those aside and we are ready. 07:56 These nuts have already been soaked. 07:58 Okay. Okay. 08:00 We need this here, Ivan? 08:01 Yeah, we will have to put three cups of water. 08:04 Here you go. 08:05 And-- 08:09 Put it on the right way. 08:11 So I can see the measurements. 08:13 Yeah, does the measuring. Sorry. 08:16 Okay. 08:25 Nice. 08:27 All right, so it's three cups of water. 08:29 And then almonds go in. 08:33 And these have already been-- 08:34 you soaked them overnight? 08:35 Yes, correct. 08:39 And it's interesting, the milk didn't look like 08:41 it had a brown color when we started out. 08:43 You know, we saw that shot-- 08:44 Yes, yeah. 08:45 But yet the almond skin. 08:47 So how do you explain that? 08:48 Yes, so we are gonna strain it through a nut milk bag 08:51 because it's very time consuming 08:52 to peel all those almonds 08:54 and we need quick, quick, quick. 08:56 We are from New York City. 08:57 No time to waste. That's right. 08:59 Okay, so next is-- 09:02 The dates. Yeah, dates. 09:04 They had to be pitted. 09:06 That's important. 09:13 Okay. And then vanilla. 09:15 And the vanilla? 09:16 Because one teaspoon of vanilla. 09:20 Can add a little bit more if you would like it. 09:21 Yeah. Richer vanilla taste. 09:24 And then a dash of salt. 09:28 So you get it out? Yep. 09:30 Southern Illinois humidity, that makes it stick. 09:37 Okay. 09:39 Here you go and we make some noise. 09:42 Yes. 09:43 And we're just gonna blend till it's smooth 09:45 because the nuts are soaked, it doesn't take any time at all 09:48 just less than a minute. 09:50 Okay. Okay. 10:12 Normally at home you would blend a little bit longer. 10:14 No, that's actually just enough time. 10:16 That's perfect. 10:17 And so you can see it's kind of creamy and frothy 10:19 and it will still have that effect. 10:22 Okay. 10:23 But what we will do is we will go and-- 10:25 if you hadn't soaked it then you can get a nut milk bag 10:27 at any heath food store. 10:28 Even order on Amazon. 10:29 Okay. 10:31 Nice. Oh, this looks fun. 10:33 Yes. 10:34 And you start squeezing here. 10:35 Yeah. 10:37 And you know, if you have children 10:38 and you want to get the kids involved in the kitchen, 10:39 they would love to do this. 10:41 Oh, yes, absolutely. 10:42 Thank you. 10:44 Yeah, got it. 10:45 Nice. Well, that's nice. 10:47 So then we just gently squeeze all the milk out of the pulp 10:50 and I want to just talk a little bit about the pulp. 10:54 You are gonna be left with almond pulp 10:56 and you can do several things with this. 10:58 You can put it aside and freeze it. 11:00 Save it for you next smoothie 11:01 to add a little bit more fiber or-- 11:04 Oh, that's great. Yes. 11:05 Or you can dehydrate it or bake it 11:08 and make an almond nut meal like a flour 11:10 for your next baking project 11:13 or you can even mix that with some salt 11:16 and a little bit of honey and make a soft scrub 11:19 for your next shower. 11:21 I never would have thought that. 11:24 Nothing is wasted. Yes. 11:25 We don't want to waste anything. 11:26 This is all good stuff. 11:28 Yeah. 11:29 I can see it's really coming out there. 11:30 Would you have quite a bit of pulp left or not? 11:32 Okay. So that's pretty much. 11:33 And especially if you start making 11:35 this every day which-- I think when people try it 11:37 they will be wanting to make their own nut milk. 11:40 You know, that's great. 11:41 You will end up with a lot. 11:45 And we got this here. 11:46 Okay, so this is good and-- 11:48 We will just put this here. 11:50 There you go. Stick in there. 11:53 And I have my own private glass. 11:58 As you pour it in I'm gonna try this here. 12:05 It's very smooth. 12:07 Yes. Very smooth. 12:08 And that comes from using the nut milk bag. 12:12 It's very nice. 12:14 Very smooth and smooth flavor too. 12:16 You know, it's not a strong flavor in that, 12:18 it's very good. 12:20 Yummy, very nice. Let's go to our next recipe. 12:23 And, Ivan, you want to read that recipe for us here? 12:25 Sure. 12:56 That sounds yummy. It is. 12:58 Nice. 12:59 So chia pudding, what made you want 13:00 to come up with the recipe with using chia? 13:03 You know, when people are becoming vegetarian 13:06 or vegan or trying to become healthier, 13:08 the first thing we think of it is to add 13:10 more fruits and vegetables to our diet. 13:12 But often we overlook the seeds. 13:15 And so we want to, we tried to introduce seeds, 13:17 hemp seeds, chia seeds, 13:19 so that people can really have a balanced nutritional diet 13:23 and chia seeds are absolutely amazing. 13:26 In fact, Ivan, can tell us about chia seeds. 13:30 Yeah, chia is-- I mean it's very packed 13:33 with nutrients and back in those days, 13:36 during the Mayan days, they used to have 13:38 a teaspoon of or a spoon of chia the soldiers 13:43 and they can just live on that alone for next 24 hours. 13:47 Really? Yes. 13:48 All they ate was one spoonful of chia. 13:50 Before they left-- before that Mayan soldiers 13:52 went out to war they would have a teaspoon 13:54 or a spoon full of chia seeds and that gave them 13:58 strength all throughout the day and endurance. 14:00 And chia means strength. 14:02 Yes, in Mayan chia means strength. 14:05 So if you want to be strong, 14:06 we used to say eat your vegetables, 14:08 now we will say eat your chia seeds. 14:09 Seeds are so powerful. 14:12 They are so small, tiny but they are packed 14:15 with nutrition, they are packed with omega 3, 14:17 they are packed with fiber, they have protein, 14:19 they are really a complete food. 14:21 And when you think-- when I think of the strength 14:24 and the power in these tiny little seeds 14:27 I think of what Jesus said in Matthew 17:20, 14:30 He compared faith which is so powerful. 14:35 If we truly have faith that our faith 14:38 could have a powerful result like moving a mountain-- 14:41 To the grain of mustard. 14:43 To the grain of a mustard seed. 14:45 Jesus I believe used that reference 14:48 because these seeds 14:49 are just power packed with nutrition. 14:50 That's great. 14:52 You know, I never heard that analogy before. 14:53 I like that as far as you know, referencing the seeds 14:56 and the power in the seeds. 14:57 Yes, so Jesus used something so small 15:00 to compare it to something that would have a great results. 15:02 Absolutely. Amen. 15:04 Oh, okay, so tell us what we do here to make this. 15:06 Okay. 15:07 So first let me put the-- pour the almond milk. 15:12 Okay, this is the almond milk we just made. 15:14 We're using almond milk. Correct. 15:16 That was fabulous almond milk. 15:20 And-- thank you. 15:23 And then I want to put some more ice cubes. 15:25 So now we just put these, 15:27 the almond milk into an ice cube, 15:29 mold or tray and just made some almond milk ice cubes. 15:35 Helps to make the chia pudding cold 15:40 when it's done and then you wouldn't have 15:43 to set it in the fridge for it to chill or to set up. 15:46 You can eat it right away afterwards. 15:48 Okay. 15:49 So it doesn't need to take any time to thicken and set? 15:51 Correct. Okay. 15:52 Yeah, the ice cubes do that for us. 15:54 Yeah. That's a great thought. 15:56 We want instant results 15:58 so we can have ice cubes to make it cold. 15:59 I love it. So chia seeds-- 16:02 Now they are gonna thicken, aren't they? 16:03 They are. They are gonna thicken. 16:05 And for this recipe, this is-- 16:07 we are using carob powder so this is gonna be, 16:09 you know, brown in color as the end results. 16:12 However chia seeds come in white and black. 16:15 So if I am making a coconut chia pudding, 16:17 I would use the white chia seeds. 16:18 Oh, that's great. Just for appearance. 16:23 They have the same nutritional value. 16:27 So adding vanilla and salt with our carob powder. 16:32 Try to get the salt out of here. 16:38 Okay. That's great. 16:41 So we add our salt because salt enhances 16:44 the overall flavor itself so. 16:47 Yeah, just a tiny little bit. Just a tiny little bit. 16:49 All right. Okay. 16:52 And if I can just say about salt, 16:54 you know, we in our cooking classes 16:56 we try to educate as much as possible. 16:59 And so when we consume salt, 17:01 it should be pink or it should be grey. 17:03 And why is that? 17:04 If it is white it has been chemically treated. 17:07 Even if you walk into a health food store 17:09 and it says sea salt and it's white. 17:12 It's been chemically treated. 17:14 So you want to look for a grey Celtic sea salt 17:17 or a pink mineral or Himalayan salt. 17:20 So that tells you it's the salt in its purest form 17:22 or its most natural form. 17:23 Yes, it's when salt is chemically treated 17:25 that interrupts blood pressure 17:29 and those types of health conditions. 17:30 Right. Okay. Okay. 17:32 Good to know. Our body actually needs salt. 17:34 No, this is true and I like salt, so we. 17:37 I do too. Okay, so I'm gonna start. 17:50 Okay, let me-- 17:52 You need a little spoon to push some stuff down? 17:54 Yeah. Or you need a tamper? 17:56 You got the tamper, okay. 17:57 Sometimes you really need that when you are blending. 17:59 Yes. 18:04 There you go. 18:08 It smells good. 18:09 And you can use the tamper, just take this off. 18:11 Okay. 18:12 Just to get a little quicker. 18:14 There you go. 18:15 All right, thanks. 18:47 Good. Okay. 18:49 That's when you praise the Lord for a Vitamix. 18:51 Yes. 18:52 Man, if you don't have that blender 18:54 then you just work a little extra trying to make it mix up. 18:55 Yes. 18:57 And one thing that you can do 18:58 if you don't have a Vitamix, you actually could soak 19:01 the chia seeds in the almond milk 19:04 couple hours beforehand. 19:06 They will enlarge and they will soften 19:07 so they will be easier for blending. 19:09 Okay. 19:10 Okay. Do we pour it in here? 19:13 Yes, we are. Here you go. 19:15 I'll just set it up here. 19:17 Nice. It's nice and thick. 19:20 Because we used the ice cubes, it's ready to eat. 19:22 Yes. 19:24 I love that. That's great. 19:27 Now the one, the final product over here 19:28 it looks like it thickened up just a little bit more. 19:30 It does thicken a little bit in the fridge 19:32 but this gives it that cool chilled taste and feeling. 19:36 We have one over here that's final 19:37 and that one is nice and thick 19:39 but it looks the same as the one in the green bowl. 19:41 Absolutely and I have... 19:44 Sure. 19:45 I'll take a little spoon out of here. 19:49 Here we go. 19:56 Oh, this is fabulous. I can have this whole bowl. 19:59 That is very nice. 20:00 This is when Jill needs temperance. 20:02 We demonstrated this about five months ago 20:05 in New York City and a regular attendee 20:07 of our cooking classes Paula said 20:09 she has made this several times. 20:11 At least five times in the last month. 20:14 Oh, she really likes it. 20:16 Yes. 20:18 Well, that's great. I love that. 20:19 Let's go to our next recipe the Three Bean Salad. 20:21 You want to read that, Heidi. 20:22 Sure. 20:50 I like three bean salad and especially using edamame. 20:53 You know, some three bean salad 20:54 use like green beans, and wax beans 20:56 but this is nice with the edamame and-- 20:59 Yeah and it gives you that extra protein. 21:01 People are often looking for protein. 21:02 When we are talking about a healthy diet 21:04 or vegetarian or vegan everyone asks 21:07 how can I make sure I'm getting enough protein? 21:09 So we want to make sure that we include our beans as well 21:12 and the edamame is very high in protein 21:14 as well as the chickpeas and the kidney beans. 21:16 That's great. 21:18 Now did you all study nutrition 21:19 or you're just studying on your own learning. 21:21 Just on my own. Just on my own. 21:23 I'm certified as the level one medical missionary 21:26 and so I've just done a lot of study 21:28 on nutrition myself for that purpose. 21:30 Amen, that's wonderful. 21:32 I'm learning. 21:33 Thank you, Jesus. 21:35 Amen. That's wonderful. 21:36 I became a vegan like a year ago approximately. 21:39 Okay, okay, so this is new to you? 21:41 Yeah. 21:42 When I say vegan I don't want to say just vegan 21:44 but I like to follow God's principles of health, 21:46 overall, everything, eight laws of health. 21:49 Amen. And that's a good point. 21:51 You know, because sometimes we think it's just about diet 21:53 and God say, you know, you need rest. 21:55 Yes. Trust in Me. 21:56 Drink a water, get outside, all of that stuff. 21:58 Absolutely, in our cooking classes we work with the-- 22:01 With the Crossroads Seventh-day Adventist Church 22:04 and particularly the Personal Ministries department, 22:06 Pastor David Ephraim 22:08 who is the Personal Ministries Director works with us 22:10 in each one of our cooking classes. 22:12 And so during each one of our food demos, 22:15 he presents the eight laws of health 22:17 and how we can better apply them to our lives. 22:19 Particularly we teach temperance as well. 22:22 Yes. 22:23 You know, the world teaches us 22:25 everything in moderation and a lot of people think that 22:27 that sounds good on the surface but when we teach them 22:30 the definition of the word temperance 22:32 which means to discard all together with that 22:36 which is bad and use moderately that which is good. 22:39 Which one now sounds like a better choice? 22:41 Absolutely. You are right. 22:43 Now she asks this question to every attendee 22:46 and that makes them think. 22:50 Yes, it does, absolutely. 22:51 Yeah, you are right. 22:52 Okay, so let's work on our salad here. 22:54 Absolutely. Okay. 22:56 So first is two cups of edamame. 23:00 And these have been steamed. 23:02 When we buy edamame, it's normally frozen 23:04 and so we steam it and then let it cool 23:07 and then we mix it into our salad. 23:11 And then kidney beans, two cups. 23:17 Very nice. 23:21 And garbanzos or chickpeas as some people call them. 23:24 Yes. Yeah. 23:28 Okay. 23:30 And we're just gonna top that 23:31 with some red onion and cilantro 23:35 and then we will make our dressing. 23:38 So we didn't top off the cilantro, 23:40 you just kind of leave the leaves whole then. 23:41 Yes. 23:43 You can chop it if you like a little bit finer. 23:46 But it's easier not chopping it. 23:48 I'm all for that. 23:50 You can also use a mandolin 23:51 if you want to finally chop the onion even more. 23:54 Okay. 23:55 Okay, so the dressing I'm gonna pour lemon juice. 24:01 Lime juice actually. 24:02 This has a lime kick. 24:03 We are using lime juice and lime zest. 24:06 Nice. Okay. 24:07 I think I like it better with lime. 24:09 I think so too. 24:10 Lemon juice is good but lime is fabulous, yeah. 24:12 And you always use the fresh squeeze, right? 24:13 Yes. Correct. 24:16 And the lime zest. 24:18 Very nice. 24:19 And that you can make very easily with the microplane. 24:21 Very, very quick. 24:25 Now a bit of salt. 24:27 The pink Himalayan. 24:29 Yeah, it's pink Himalayan salt. 24:30 You like it better than what we use, yes. 24:32 Yes. You want a fork? 24:34 Yeah. So it will allow-- 24:38 Oh, that's a nice dressing. 24:40 Yeah, taste great. I'm sure. 24:43 I like anything with fresh lemon or fresh lime so. 24:45 Yeah, and the lime 24:46 with the cilantros are great combination. 24:48 Yes. 24:49 Okay, I'm gonna pour. 24:52 Nice. Very good. 24:58 And then I prefer to mix it with my hands. 25:00 He's got the gloves, going on. 25:03 Oh, I love it. Very nice. 25:05 And you just want to get that dressing all throughout. 25:07 Just toss it or mix it to get that 25:08 dressing all mixed in 25:10 because you want that flavor in every bite. 25:11 Yes. Yeah, absolutely. 25:13 Now that's great. Very nice. 25:16 So when you all do cooking schools 25:19 how do you incorporate the-- we've talked already about 25:22 the eight laws of health and how you do that. 25:23 But how do you incorporate the religious aspect 25:26 in reaching out with that. 25:28 Because I know initially you said, 25:29 you were doing Bible studies and then Bible work 25:30 and then God led you into this. 25:32 Yes, and we felt we had to incorporate that. 25:35 So at every cooking classes people register or check in, 25:38 they have an opportunity to fill out a survey 25:40 which allows them to identify their interest, 25:43 whether it be stop smoking 25:44 or whether it be stress management, 25:47 whether it be rooftop gardening or balcony gardening. 25:50 Nice, yeah, we are New York City. 25:52 Yes. Yeah. 25:54 And top-- like the top requirement 25:57 from the attendees is stress-- 26:00 Stress management. 26:01 Almost everyone checks that off 26:03 and it makes sense when you, 26:04 when you see the pace in New York City. 26:07 But they also have the opportunity 26:09 to request Bible studies and to check off 26:12 an interest in Bible studies. 26:14 And because they are coming 26:15 to a health class or cooking class 26:18 or a food demonstration the first lesson we give them 26:21 is the lesson on health and then we start them 26:24 at the beginning of a regular Bible study series. 26:26 Right, so you have several people 26:27 who are interested in it? 26:29 Yes, we've got several Bible study interest. 26:31 Last month we got five interests. 26:33 Wow. In one class. 26:35 One month. Amen. 26:36 Yep, in one class. 26:38 Oh, that's exciting. Yeah. 26:39 Praise God. Really He is. 26:40 So I'm gonna try this here. 26:42 While I try this, you all do 26:43 and then the stress seminars as well? 26:44 We have that coming up. 26:46 We are working with 26:47 the Crossroads Seventh-day Adventist Church 26:49 and what's beautiful is that, you know, 26:50 everyone of the church has talents and gifts. 26:54 This is good. 26:56 I'm sorry. That's okay. 26:58 And so actually our pastor's wife 27:00 as well as perhaps another one assisting her 27:03 are actually gonna be offering a stress management class. 27:06 Oh, that's great. 27:08 That we will be able to invite all of our interests too. 27:11 From the community. 27:12 Because you said that was the top request. 27:13 More people wanted that than anything. 27:15 Yes. Oh, that's great. 27:16 And it's not just another way all of our spiritual aspect 27:19 and you know, the more they are coming to the church, 27:21 the more comfortable they are. 27:23 You know, the more actually will be to respond 27:27 when we have a Revelation seminar evangelistic series. 27:30 Yeah, that and also it gives an opportunity 27:32 for the church members to connect 27:34 with people in the community, make friends with them as well. 27:36 It's one of the reason we are bringing 27:38 the church members into working with Heidi's Health Kitchen 27:40 and it's really a beautiful partnership 27:43 and relationship between the church 27:45 and this lay ministry. 27:47 Amen. It's a beautiful thing. 27:48 You know, I love that about your ministry 27:49 because it's inclusive. 27:51 You see what God is doing, 27:52 how bringing together the spiritual with the health 27:55 and we know that that's one of the last time things 27:58 that the health message 28:00 is the entering wedge with the gospel. 28:02 Praise the Lord for that and for their ministry. 28:04 And that's three bean salad is fabulous. 28:08 I love the lime. 28:09 I think the lime is, what makes it for me. 28:10 I like lime anyway but that was very good. 28:13 Let's go to our next recipe. 28:15 And, Ivan, you want to read that for us. 28:16 Sure. 28:37 Now these are the potatoes 28:38 I already had a sneak snack on, and they have a nice kick. 28:43 And in some of your cooking 28:44 you will incorporate some spice you could say 28:48 or something with the kick, is that correct? 28:49 Yes. 28:51 Is that due to the Indian background or? 28:53 I would say that Indian background as well 28:57 but I noticed that Heidi loves spice. 28:59 She loves spice. 29:01 I mean, I introduced her to some of the spices like 29:03 cayenne pepper and things like that 29:04 and she totally fell in love with spice after that. 29:07 I've always liked spice. 29:09 He says I can handle more than he can. 29:11 Yeah, I cannot handle that much. 29:13 Really? 29:14 My mouth even fire and so yes, she wins finally. 29:17 And traditionally South Indian food is spicier. 29:20 Yeah. 29:21 So I'm from South India from place called Chennai. 29:23 When did you move to the States? 29:25 Three years ago. Yeah, 2012, July. 29:30 Oh, well, praise the Lord. 29:31 God brought you here because God brought you 29:32 both together as ministry partners. 29:34 Correct. And that's exciting. 29:36 Yes. 29:37 Now in the India you were telling me you use lemons. 29:40 Yes. Right, you don't have limes. 29:41 No, I mean, we call lemon, lime the same thing. 29:44 Like when you go to a shop you ask for lemon 29:46 or lime they will give you the yellow thing, that's it. 29:49 So if you ask for lime or you ask lemon 29:51 they just give you lemon because that's all they have. 29:52 Yes, lemon that's all they have. 29:54 Okay, that makes sense. 29:55 So when you came to the States you were introduced to lime. 29:57 Yes. I had to differentiate. 30:00 I understood there is different, 30:01 lime is different from lemon. 30:02 That's what I understood when I came to States. 30:04 Okay, yeah. Different colors. 30:06 Yeah, different colors. Yeah, that is the difference. 30:08 I didn't even know a spatula, the spatula until I came here. 30:13 Okay. 30:14 So what do you use for that instead of a spatula, 30:16 what you guys use in India? 30:18 We use a different kind, we don't call it 30:20 a spatula is English, we use my local language 30:22 I speak Tamil we call it as karandi. 30:25 Okay. 30:26 But it's the same principle? 30:28 It's the same principle. Yes. 30:29 Okay. Same principle. 30:30 Yeah. That's sweet. 30:32 All right, well, we have our potatoes already cut. 30:33 You did? Yes. 30:34 And I'm gonna make the-- pour the olive oil first. 30:37 And these are raw potatoes? 30:39 Yes. Correct. 30:40 Yep, we prefer to use organic potatoes 30:42 because their skin is think and so on thin skinned fruits 30:47 or vegetables, we prefer to use organic 30:49 but you can use any potato. 30:52 We choose to use yellow, Yukon yellow potatoes. 30:55 I like yellow potatoes. They got a good flavor. 30:57 Yes. 30:58 And then-- 30:59 And you try to do mostly organic with your cooking? 31:02 Correct, at least items that have a thinner skin. 31:05 Okay. 31:07 I know, if you do some research 31:08 they have the dirty dozen 31:10 and all of that something you can look into that. 31:12 Correct. 31:13 So this is the special ingredient for this-- 31:16 It's called the rosemary. Rosemary. 31:18 So she actually came up with this recipe. 31:19 Oh, nice. 31:22 This smells really good. 31:23 I love rosemary with potatoes. 31:26 I do too. It's good flavor. 31:30 Now we got some cayenne going on 31:32 and some turmeric. 31:34 Turmeric, yes. Turmeric, yes. 31:36 Turmeric is very powerful, it's very powerful. 31:38 I think you may know it, it's good for skin, 31:41 for hair, for acne and if there is any rashes 31:44 you apply turmeric, it helps to heal. 31:46 Lovely, so I didn't know on that externally. 31:49 I mean, I knew with internally but I didn't know externally. 31:50 In fact, well, Ivan is mixing that together, 31:53 we will have to toss that all together 31:55 before we put it in the oven. 31:57 I will just share with you, I had-- 31:58 last year I had a condition called frozen shoulder. 32:01 I woke up one morning and my shoulder would not move 32:04 and I thought maybe could I have torn my rotator cuff 32:07 in my sleep or something like that. 32:09 What happened? 32:10 And Ivan's brother Martin is a medical missionary student 32:13 at Heartland College. 32:14 And we called him and he suggested 32:17 making a paste of turmeric and ginger 32:20 and applying as a poultice and covering it. 32:23 And it's something that you apply 32:26 for six hours for five days. 32:29 It is a treatment. 32:31 Yeah. That's a long treatment. 32:32 It is a long treatment. 32:34 However I can tell you it heats up 32:36 those muscles like you wouldn't believe it. 32:38 Felt like my arm was in an oven and-- 32:41 So it was burned? 32:42 The skin doesn't get burned 32:44 but the feeling of heat, it creates heat. 32:47 You know, sometimes the cream will create that heat 32:50 but the turmeric 32:51 and the ginger naturally does that. 32:53 And after the first day no pain, 32:56 all the pain was gone and every day after that 32:59 I had more movement until I had full range of motion 33:01 by the end of the fifth day. 33:03 And that's all you did? 33:04 That's all I did. 33:05 That's incredible. 33:07 Yeah. Wow. 33:08 And so whether its, you know, arthritis 33:10 in the hands or the knees, that treatment can be applied. 33:16 Yep, well, just pour it right on. 33:17 Okay, and you can spread it how you want. 33:19 Sure, I want to just take it out. 33:21 Oh, yeah. 33:23 Make sure we get all the stuff. 33:25 Yeah. We need that flavor. 33:26 We do indeed. 33:27 And the thing with the turmeric is it stains 33:30 so we have to make sure you have gloves. 33:31 Yes. 33:33 It's very hard for the stain to go off. 33:34 It does, I have noticed that when I cook with it 33:36 and you get some on the counter and you are kind of lazy 33:37 and don't clean it up right away, it fixes. 33:39 Yes. Yes. 33:40 Yeah, you can-- it does. 33:42 Very nice. Okay. 33:45 So you spread it out and you bake it at what? 33:48 And we are gonna bake this at 400 degrees for 45 minutes. 33:52 Forty five minutes, all right. 33:53 And you don't have to oil the pan, 33:55 the oil on the potatoes takes care of everything. 33:58 Okay. Sounds good. 34:00 So we will just shove that in the oven. 34:01 You are gonna go pop it in the oven there. 34:04 Very nice. 34:08 Four hundred degrees. 34:09 Four hundred degrees, yes. 34:11 Okay, yeah, very good. 34:12 And we have some that's all done over here 34:15 and you can see the final product here 34:17 and I'm going to take-- I've already had these 34:20 but I'm going to taste again because they are so good. 34:28 It's delicious. 34:29 I love the rosemary and the kick. 34:33 Yes, you taste the cayenne right, 34:35 little bit, little bit of kick. 34:38 Absolutely. Let's make our lasagna. 34:40 You want to read this for us, Heidi. 35:18 Yummy. Yes. 35:21 Lasagna is fabulous. Yes. 35:23 And Jill, at Heidi's Health Kitchen everything 35:25 that we make is vegan and gluten free. 35:26 So we are actually going to be using gluten free rice noodles. 35:30 Okay, now-- For lasagna noodles. 35:31 This is a brand new concept. 35:33 I did not know that everything is gluten free. 35:35 Yes. 35:36 And is that because one of you 35:38 are gluten intolerance or something? 35:39 Oh, no you just-- No. 35:41 It's really primarily because few years ago 35:43 I had pretty serious back surgery 35:45 and due to that I just naturally have 35:50 occasional aches and pains, inflammation. 35:53 I think we all probably experience that on some level. 35:56 And so gluten can add to inflammation 36:00 which increases pain. 36:02 And it's very, very hard to find products 36:04 on the market that are vegan and gluten free. 36:07 Often to compensate for taste or texture 36:11 you will find dairy added as an ingredient 36:13 or excess sugar or eggs. 36:16 And so we specialize in vegan and gluten free. 36:19 Now that's incredible. 36:20 That's a neat ministry, absolutely. 36:22 Let's-- we got our pan already warming. 36:24 Yes. Correct. 36:26 Okay. 36:27 And to start we are just gonna steam a few herbs. 36:30 So we are putting in a quarter cup of water 36:32 and we are steaming our Italian seasoning 36:35 and herbamare which is a vegetable seasoning 36:40 and we are just gonna mix this up. 36:41 Let the water soak in there and steam that. 36:45 We are also going to now add-- you can smell it, right. 36:48 Whenever Ivan smells this in Heidi's Health Kitchen 36:51 he knows lasagna is coming. 36:55 So we are adding our tomatoes 36:57 and then we are adding our red bell pepper 36:59 and this adds such incredible color as well as taste. 37:04 And so now that we got this in, we are gonna turn this on low 37:08 and now we are gonna make the mixture. 37:10 Okay. 37:11 Of tofu which we are going to add to this. 37:14 I'm gonna turn this down a little bit 37:15 and Ivan can get started on that. 37:17 You need to see the measurement. 37:18 Are you okay? 37:20 I'm okay. Okay. 37:22 Thank you though. 37:27 And this is the non-GMO tofu. 37:29 Yes, we do recommend organic tofu. 37:32 The top three genetically modified food items 37:34 in our country are soy, corn and wheat. 37:38 And so we want to-- 37:39 And you wanted the wheat because you are gluten free 37:41 but then as far as corn and the soy. 37:43 Yes, so you know, you don't have 37:45 to have a gluten intolerance or even have been diagnosed 37:49 with celiac disease to naturally reduce 37:51 the amount of gluten in your diet 37:53 and reduce those aches and pains. 37:55 Yeah, now that's great. 37:58 I'm gonna give these to you, Heidi. 37:59 Sure, absolutely. Got them? 38:01 What about the chicken and nutritional yeast? 38:02 That will be later. 38:04 We will add those after we mix the tofu 38:05 and add that all together. 38:07 Yes. 38:14 So I think we will have to-- we'll have to use the tamper. 38:17 We need the tamper, okay. 38:19 So let me get that here. There you go. 38:21 Thank you. 39:05 So we ought to really push on this? 39:06 Yeah, we got to really put some elbow grease on this. 39:09 Okay, we will do a little more. 39:10 I can do it if you want, Ivan. 39:12 Okay. 39:22 Now it's working. 39:36 Yeah. 39:37 Yay. Wait, excellent. 39:39 We just want to get those onions and garlic 39:40 all blended up in with the tofu 39:42 and then we are gonna add that right to our mixture here. 39:45 Thank you. 39:48 And we are just gonna pour this right in. 39:51 Okay. 39:58 Now mix this up. 40:00 So this is like our cheese. It's what we are doing? 40:03 Yes, correct. Correct. 40:06 Nice. 40:08 Okay, and then we are adding 40:11 to this our chicken style seasoning 40:14 as well as the nutritional yeast. 40:16 And that gives it just that added cheesy texture. 40:19 Oh, yeah, nutritional yeast does a lot for that. 40:22 And then this is our layering piece like you said, 40:25 it is for the cheese. 40:27 How long would you cook it for? 40:28 Oh, just a few minutes. 40:30 We just want to get the ingredients heated up 40:33 and the flavor is blended in and it's all set. 40:37 Nice. It looks great. 40:38 Thanks. You will have to try it. 40:41 Now we are making a spinach lasagna here 40:43 but for those who perhaps don't like spicy foods 40:47 or don't like onions 40:48 or don't like garlic, like my dad. 40:51 My dad. 40:54 Then you actually could omit the onion and the garlic 40:58 and you could replace that with artichoke hearts. 41:01 And you would put a can of artichoke hearts 41:04 into the Vitamix 41:05 and also one can into this mixture 41:08 and you can make a spinach artichoke lasagna. 41:10 Oh, that sounds fabulous. Yes, delicious. 41:12 We will have the same flavor 41:13 but the flavor of artichoke is really good. 41:15 So I think it will be really good. 41:16 It is very good. Yes, different flavor. 41:18 And so here we are just going to put a thin, 41:22 thin layer of sauce just to coat the pan. 41:25 Now do you all make your own sauce or? 41:27 We don't but we try to use a sauce that is fairly natural, 41:31 really sauce just needs to be tomatoes, 41:35 little bit of salt, little bit of olive oil. 41:37 Absolutely. Let's have one more spoon. 41:39 Little bit of basil or a tiny seasoning 41:40 or something that would make it. 41:41 Sure we often use a basil dressing or sauce, absolutely. 41:47 And so we just want enough in there to cook the bottom, 41:51 that's fine and then we are putting our lasagna noodles. 41:54 And these are the rice noodles? 41:55 Yes, these are gluten free, these are rice noodles. 41:58 Nice. 41:59 We are just going to lay those down. 42:02 And you are putting them in uncooked? 42:04 Uncooked, yes. 42:05 I like that. 42:07 That is the beauty of this recipe. 42:08 It saves the whole part in washing and all that. 42:10 Yeah. It sure does. 42:12 And so on top of this we are gonna spread them up 42:15 because they will expand a little bit. 42:16 On top of this we are putting our mixture. 42:19 Nice, now that looks really good, that mixture. 42:23 Yes. 42:24 Looks I need to try that. Yeah. 42:26 And we are just gonna put some in and spread it around. 42:28 Okay. You do maybe half? 42:31 Yes, we are doing actually exactly half 42:33 because we will do two layers of this mixture. 42:36 So you just want to spread it around. 42:38 Now because we are not cooking the noodles, 42:40 it's very important to get the noodles covered. 42:44 Because this mixture is actually 42:45 what's going to cook those noodles. 42:47 Right. 42:49 The sauce and yes, the sauce and this mixture 42:52 is what's going to cook those noodles. 42:54 So we just want to spread it around 42:56 and make sure the noodles are covered 42:58 which is probably more important on the top layer, 43:01 because we are gonna add few more things to this already. 43:04 But now we are gonna go ahead and put our spinach. 43:07 Nice. 43:09 Well, we are doing one layer of spinach 43:10 so we are putting all of this in 43:12 and all you have to do is just spread it around. 43:15 Now that looks like a lot. It does. 43:17 As it cooks it will. 43:18 Yes, if you've ever seen spinach 43:20 it wilts down to nothing. 43:22 Nothing. That is correct. 43:23 So we just press this down 43:24 and it's gonna wilt down to nothing. 43:26 And now we are gonna put a little bit of vegan cheese. 43:28 We really are-- 43:32 really focused on using a vegan cheese. 43:34 We don't want a cheese that has casein 43:37 or any of those dairy proteins. 43:39 Okay. 43:41 So this is vegan cheese. 43:43 Now sometimes we like things spicy as we said, 43:46 so sometimes we use a pepper jack. 43:50 Okay, that would kick it up. 43:52 And so the next to top it right off 43:56 now we are gonna do 43:57 just a little bit of sauce, not much. 43:59 So we're really not using too much sauce. 44:01 We are not. 44:02 Because you have the other ingredients. 44:04 Yep, and the importance of putting the sauce 44:06 on this second layer again, again it's to have 44:08 some moisture underneath those noodles. 44:10 Yes. 44:12 I was never a fan of lasagna. I never-- 44:14 But this is the first time like 44:16 when Heidi started making lasagna 44:17 for Heidi's Health Kitchen when I tried lasagna 44:19 that's when I said, okay, 44:21 I'm gonna like lasagnas from now on. 44:24 Yes. 44:26 And there you go. 44:28 And you might have few extra pieces of that's left 44:29 but this is all we need. 44:31 And then on top of this we are just going 44:33 to pour the rest of our mixture. 44:35 Can I hold it for you? 44:37 Oh, sure. I think I have got it. 44:38 Okay. 44:40 We're just gonna pour it on and then spread it. 44:41 And again all these noodles just have to be covered. 44:44 Okay, now that we have presented too, 44:48 it gives you like a nice color. 44:50 Yeah. Yes. 44:54 It's very nice. It looks good. 44:56 I like lasagna. Now I'm a fan of lasagna. 44:58 Oh, okay. 45:02 Absolutely. Very nice. 45:05 Okay, just covering the edges of all those noodles. 45:08 Right, you don't want dryness on the edges. 45:10 Yes, the noodles if they aren't moist 45:13 they will become very hard. 45:15 Even harder than they are without being cut. 45:18 Yes. 45:19 Okay. 45:20 So now we are just gonna put sauce on top of this 45:23 and the rest of our cheese. 45:25 Nice, and you just use the rest of it. 45:28 We use two cans of sauce, right? 45:30 Yes, two jars. So we can use the large one? 45:32 Yes, if your supermarket sells a larger jar 45:35 which we have available to us at home, 45:37 you can use the large jar otherwise it would be two jars. 45:40 Okay. 45:42 And again we are just gonna spread this. 45:43 We want to make sure those lasagna noodles are covered. 45:46 And then we top it with the cheese. 45:48 What do you bake it at? 45:49 We back this at 350 for an hour covered 45:52 and then 10 minutes uncovered. 45:54 Yes. Okay. 45:56 And we have one that's all done here, already backed. 45:58 It looks fabulous. Look at all that. 46:00 And you can see the layers. 46:02 I like that shot 46:03 because you can see the layers of that. 46:04 Yes. That's very nice. 46:06 Let's go to our last recipe, 46:07 we are going to make those yummy, brownies fudge. 46:10 You want to read that for us, Ivan. 46:30 Yummy, now this we are using, I notice the raw almond pulp. 46:33 So that's from our almond milk we made it first. 46:35 Yes. That's right. 46:37 That's incredible. Okay. 46:38 Yeah, you got a lot of different uses for it. 46:40 Yes, absolutely. 46:42 And we have a banana here that's very ripe. 46:44 Yes, and we want to use a very ripe banana. 46:48 It adds to the sweetness of the flavor 46:51 and being ripe you will have the most nutrient value 46:54 and content of the banana. 46:55 Yes, so you want it with brown spots. 46:58 Yes, we want it with spots. That's right. 47:00 So when they get that way don't throw them out 47:03 just make brownies fudge. 47:04 Yes, sounds wonderful. Have smoothies, freeze them. 47:08 Yes, that's right. That's right. 47:10 That's another great use. 47:13 This will be great with the coconut and I love it. 47:15 Yes, and in this recipe we are also using raw honey 47:19 which we do use in some of our items. 47:21 However for customers 47:24 or even people at our health food classes 47:26 that want something that is without honey, 47:30 we replace that with coconut nectar. 47:32 So if anyone wants to make this recipe without honey, 47:35 replace the honey with coconut nectar. 47:37 Nice, do you know, I don't think 47:39 I have never tried coconut nectar? 47:41 Oh, it's very good and it's thick. 47:42 It's got that consistency of honey. 47:44 Nice. So it's a good replacement. 47:45 Okay. Very nice. 47:48 Okay. All right. 47:51 Put the lid on and we are gonna make some noise 47:53 because we got to blend up that coconut, it's pretty hard. 48:01 The other way. The other way. 48:05 Let's blend it. 48:09 There we go. 48:11 Food processors are always a challenge 48:13 because you say okay, I got to put it on here. 48:15 And they are all different. 48:16 This is very different from the Heidi's Health Kitchen 48:19 which Ivan is used to. 48:21 They are. Oh, we got it. 48:39 I think I'm going to-- 48:40 Scrape each other sides a little bit. 48:42 Yeah, and you still got a good lump there to get. 48:45 Yes. 48:47 Yeah, it takes time. 48:51 Okay, and when you are done with this, 48:53 you put it in the fridge? 48:55 Yes, we spread this out thinly 48:57 in a casserole dish or any type of dish 49:03 where you can lay it thinly 49:04 and then we put it in the fridge or in the freezer. 49:08 If you layer this too thick 49:10 it will be creamy rather than hard 49:12 but we want that fudge consistency. 49:15 Okay, let's try it one more time here. 49:40 okay, and you could just pulse that 49:42 too get the coconut all mixed in. 49:44 Which we are not doing a good job of right now 49:46 because it's taking time but here is the final product. 49:49 We want to look at that. 49:50 How long did you put in these in the freezer? 49:52 Overnight. Overnight. 49:53 Just overnight and then few hours. 49:54 They look like that and they look fabulous 49:57 and I have one, I snuck off the... 50:04 That's a favorite because it's not too sweet 50:06 but it's delicious. 50:08 It's perfect. It's not too sweet. 50:10 It's perfect. I love the coconut. 50:12 Yes. 50:14 And you can taste the honey 50:15 and then you got the carob going on so it's very nice. 50:17 And the banana also a little bit. 50:19 You can taste the banana. 50:20 You are right, I can actually taste that. 50:21 Nice. 50:23 Oh, that's great. 50:24 So this is a product that 50:26 you would do in your cooking schools as well? 50:27 Absolutely. Yeah. 50:28 Man, that's wonderful. 50:30 Yeah, you guys have an incredible ministry. 50:31 It's just exciting to see 50:33 what God is doing birthing ministries. 50:35 You know, you see it all around the world 50:37 and we just wanted to bring them here 50:39 to show you at home to see 50:41 what God is doing with Heidi's Health Kitchen. 50:43 And we've had an exciting time here 50:44 in the kitchen, haven't we? 50:46 Yes. 50:47 And in just a moment we want to put up 50:48 your contact information 50:50 but you also have a Facebook page 50:52 which is not on the contact 50:53 but tell us what that is with the Facebook? 50:55 Yes, we update our Facebook page 50:56 more regularly than our website. 50:58 So for example after every cooking class, 51:00 we post those recipes as well as pictures 51:03 of our foods on the Facebook page. 51:05 So you can check our Facebook page 51:07 regularly to get those items. 51:09 And what's your Facebook? What is it? 51:11 It's Facebook.com/ Heidi'shealthkitchen. 51:14 That's what I wanted. Heidi's Health Kitchen, okay. 51:16 Yes, so what we want to do right now is to put up Heidi 51:20 and Ivan's contact information. 51:22 If you want to contact Heidi's Health Kitchen, 51:24 if you want them to come to your area, 51:26 you community center and do a cooking school. 51:29 If you are interested in any of those wonderful products 51:31 that we have been showing here today. 51:33 If you want to donate and help support their ministry 51:36 or their restaurant that they are starting, 51:38 that the Lord Jesus has put on their heart. 51:41 Here is the way that you can get in touch with them 51:44 and have them come to your area. 51:47 Heidi's Health Kitchen is committed 51:49 to offering delicious, healthy, vegan foods 51:52 that are appealing to the senses. 51:54 If you would like to know more, 51:56 you can write to Heidi's Health Kitchen, 51:58 PO Box 232, Babylon, New York 11702. 52:03 That's Heidi's Health Kitchen, 52:05 PO Box 232, Babylon, New York 11702. 52:11 You can call 631-663-3128, 52:14 that's 631-663-3128. 52:18 Or visit them online for events, 52:20 food and more at heidishealthkitchen.com. 52:24 That's heidishealthkitchen.com. |
Revised 2015-08-06