I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello, friends, and welcome
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to another 3ABN
today cooking program.
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I'm Jill Morikone and
with me in the kitchen
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are some special
guest and special friends
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of the ministry here.
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I'm speaking of Heidi
Tompkins and Ivan Raj.
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And welcome to both of you,
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we are so glad
that you are here.
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Thank you. We
are glad to be here.
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Now we first met Ivan and Heidi
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at our winter camp
meeting in Sanford,
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Florida and we
were just so blessed
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by their passion for God
and their heart for ministry.
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And we just wanted you to come
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and to share with
our friends at home
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just the talents
that God has given you
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and the health
ministry that God has given you.
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So tell me a little bit
about Heidi's Health Kitchen
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and your ministry and
what you are involved in?
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Sure.
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So Heidi's Health
Kitchen is in New York City.
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We are a health food
ministry and we teach,
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we offer free cooking
classes in New York City
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which I don't think anyone
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offers for free
in New York City.
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Especially
vegan and gluten free.
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Yes.
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Because your ministry focus
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is entirely on
vegan and gluten free.
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Yes. Okay.
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Plant based vegan, gluten free.
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And so we are doing all
we can to educate people
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while we are looking for a place
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to open an Adventist restaurant
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or a hygienic
restaurant in New York City.
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Amen. Yes. Yes.
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We want to add medical
missionaries and Bible workers
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as well as a part of our team
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in the Heidi's
Health Kitchen restaurant.
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So people ask us
where is your kitchen?
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We said, no we don't have--
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we have the name right now
but the kitchen will follow.
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We kept the name as kitchen,
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I mean, we used the word kitchen
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in the name out of faith.
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Amen. Amen. Yes.
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That's wonderful. Yes.
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Now you are already
involved in creating recipes.
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You are involved.
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You have a Facebook,
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you have--- I know
they have fantastic,
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they have a website but
they have fantastic food
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because I've tried some
of it and it's very good.
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I know that they have
carubies, carob carubies,
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they have other
products that you,
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that you make and sell.
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You also do cooking classes
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but the Lord is leading
you to open up a restaurant.
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Yes.
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Yes, and we are
very excited about that.
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We've been praying it for--
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we've been praying
for that for months.
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We've started actually
looking at real estate,
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commercial real
estate in New York City
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looking for that right
place we know at the right time
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God will open it up.
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Yes. Amen. Amen.
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Well, we are drawing
with you in prayer for that.
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Amen. It's such a big need.
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It is.
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You know, and people can come in
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and that you can
become acquainted with people
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in the community and then
reach out with the gospel.
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Correct,
correct, that's the goal.
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Right. Yes.
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Amen.
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Well, today we
are doing Indian food.
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Yes. We love Indian food.
Now we did mention before.
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Ivan, you are
originally from India.
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Yes.
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I'm from a city
called Chennai, South India.
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Yeah.
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And you are the inspiration
behind the Indian dishes?
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Absolutely.
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The thing was
although I was inspiration
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she learned to
make it by herself.
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Okay.
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Everything was like
she learned it by herself
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and then she makes
excellent Indian food.
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Yeah.
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So you didn't grow up in
India or anything like that but,
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you know, God put on your heart
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and then you are
creating the food.
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I've always enjoyed spicy food
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and as I've learned more
about the spices from India
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they just fit right in.
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Yeah.
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So God has given me
wisdom on what to use
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and what to put together
and so just learned by doing.
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Oh, that's exciting.
Yeah, I'm excited by that.
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Let's look at the recipes
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that we are gonna
be making here today.
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We are starting with
Sambar, Sambar powder.
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Yes. And what's Sambar powder?
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Sambar powder is a
seasoning that is used in Sambar
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and as I've used it I
really love that flavors thing
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so I added several recipes
which we will be doing today.
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So the Sambar powder
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we are using in a
lot of different things.
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Then we are making--
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we are putting in
Sambar which is a type of stew,
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is that correct?
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Yes, correct.
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And I see you have
served her next to rice cakes.
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Idly. Idly.
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Yes. Okay, very nice.
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And then a Creamy Cashew Sauce
with Broccoli and Brown Rice.
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Yes. Now that's a
nice layered dish.
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Yes. Yes.
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That just came to me
one day I was just cooking
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and experimenting with
all these Indian spices
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and that came to me
and it was a good one.
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Very good. Very good.
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A keeper. Yeah.
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And then we are making another
soup and you call that Rasam.
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Rasam. Rasam.
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It's like a soup.
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We call it in
India as pepper water.
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People like to drink it
after they have their rice.
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It's good for digestion. Nice.
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And you can also mix rice
with Rasam and have it as well.
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Sambar and this one
too what I understand
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people drink it
when they are sick.
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Nice. Yes.
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And we are ending
with the Vegan Mango Lassi,
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we got to have that.
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We got to have that
that's our dessert and that--
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Absolutely. Yes.
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And you tell me
that had a special,
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some of the
special spices from India
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that made it different
than a regular smoothie.
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Absolutely.
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So I'm excited to
learn all of that.
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We are gonna do
our first recipe.
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We are gonna do
the Sambar powder.
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I should have had you
read these ingredients.
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So show us how we do it. Sure.
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So this might be a
little intimidating
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when you think 60 red
chilis but don't worry.
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I was little
stressed about that.
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Okay, this is gonna
be off the chart spicy.
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Even her mom was
stressed. You use 60 chilis?
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Okay, that will be
right. So we are gonna start.
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We are gonna dry
roast most of this
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and then we are
gonna blend it together
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and it makes our Sambar powder.
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So we are gonna start with
the coriander seeds powder.
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You can also
use coriander seeds.
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We are using the powder today.
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And we are adding
the 60 red chilis.
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Wow. And so we are going to--
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Yeah, that's right.
No, the one up there.
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Yep. Okay.
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So we are just
gonna dry roast these
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and we just turn
them around a little bit.
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Just heat them a
little bit just to bring out
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a little bit of the flavor.
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And the chilis
just let you know--
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the top has to be taken
off and then you put it.
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Okay.
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And these don't need be broken
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because we are gonna blend them.
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So just real quick
we are heating this up
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and this is gonna go
into that bowl, Jill.
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Oh, this bowl here. Yes.
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Okay. Wow. Okay.
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Great. That's
excellent. So we are gonna--
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And what's the
purpose of dry roasting?
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Well, how does
that change its flavor?
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The heat just
changes the flavor and brings
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the flavor out
a little bit more.
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Yes.
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They are pretty
tough to take raw.
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You know, I mean,
they have already,
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they have already been
dried, they are sun dried.
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They have already been dried
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but the heat does turn
them down a little bit actually.
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Okay. Okay, great.
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So yes, we are putting
that right into this bowl.
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Okay.
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Normally would
you dry roast them
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a little longer or is this?
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It is, yes. Okay. Okay.
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So like three or five
minutes or what would be ideal?
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Yes.
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They will start to turn
just a little bit brown.
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Okay. We don't
want to burn them.
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Okay, so you
kind of want to keep
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an eye on them and stir them.
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Yes.
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Okay, so we just
want to keep stirring them
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with a wooden spoon.
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The next thing that goes
in is some of our dals, right.
00:08:17.96\00:08:21.76
So we are roasting the gram dal,
00:08:21.80\00:08:25.00
the toor dal and
the urad dal together.
00:08:25.03\00:08:27.64
Now what's the
difference between those three?
00:08:27.67\00:08:29.37
These are all different lentils.
00:08:29.40\00:08:31.47
Some of them are larger
than the others you can see.
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Some of them are cut in
half. See these are split.
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So this is a
split yellow lentil.
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Okay. I see that.
00:08:38.91\00:08:41.08
And they have lot of
protein in them as well
00:08:41.12\00:08:43.42
and again it also helps to tone
down the spiciness little bit.
00:08:43.45\00:08:46.62
Yes. Absolutely. Okay.
00:08:46.65\00:08:48.49
So we are gonna
just toast these lightly
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until they are light brown
00:08:50.26\00:08:51.59
and then we are
adding our curry leaves
00:08:51.63\00:08:53.26
and I absolutely
love curry leaves.
00:08:53.29\00:08:55.63
I like the flavor.
00:08:55.66\00:08:57.00
I love the smell and
as soon as I started using
00:08:57.03\00:08:59.83
curry leaves they
started going into everything.
00:08:59.87\00:09:03.20
Curry leaves are good
for hair as for hair growth.
00:09:03.24\00:09:05.47
Really? Yes. Yes.
00:09:05.51\00:09:06.84
Yes, very good for hair.
00:09:06.88\00:09:08.21
They prevent graying of hair
and they promote hair growth.
00:09:08.24\00:09:11.41
Wow.
00:09:11.45\00:09:12.81
So we have been learning
00:09:12.85\00:09:14.18
all these good
things, curry leaves.
00:09:14.22\00:09:15.55
Yes. Absolutely. Okay.
00:09:15.58\00:09:19.25
And so then we are
gonna transfer this mixture
00:09:19.29\00:09:21.39
into this bowl.
00:09:21.42\00:09:22.92
The thing is we don't want
to roast anything too long.
00:09:22.96\00:09:25.26
We don't want anything to burn,
00:09:25.29\00:09:26.93
so we are doing
things separately.
00:09:26.96\00:09:29.00
Will they pop or not?
00:09:29.03\00:09:30.37
They will not pop
like mustard seeds.
00:09:30.40\00:09:31.73
Okay. No.
00:09:31.77\00:09:33.10
Now we are gonna do
mustard seeds in another dish.
00:09:33.13\00:09:36.20
Now we are gonna dry
roast the fenugreek seeds.
00:09:36.24\00:09:39.64
Now what's the principle
of doing them separately
00:09:39.67\00:09:41.98
and sort of just dry
roasting them all together?
00:09:42.01\00:09:45.91
Some of these pieces were
little bit larger than these
00:09:45.95\00:09:48.95
and so they will
take a little bit longer.
00:09:48.98\00:09:50.59
But you know,
00:09:50.62\00:09:52.35
they-- the times
vary to dry roast them.
00:09:52.39\00:09:56.12
We don't want to burn anything.
00:09:56.16\00:09:57.49
We don't want to dry
roast them for too long.
00:09:57.53\00:09:59.33
And so--
00:09:59.36\00:10:01.66
Fenugreek seeds are
actually good for diabetes.
00:10:01.70\00:10:04.77
Like controlling diabetic--
00:10:04.80\00:10:07.27
like if they have in the morning
00:10:07.30\00:10:09.37
with an empty
stomach have a handful,
00:10:09.40\00:10:11.04
not handful like half handful
of fenugreek seeds with water
00:10:11.07\00:10:14.64
that helps control the--
00:10:14.68\00:10:16.21
The blood sugar.
00:10:16.24\00:10:17.58
The blood sugar. It's very good.
00:10:17.61\00:10:18.95
My mom has tried
and it worked for her.
00:10:18.98\00:10:20.68
Wow. Yeah.
00:10:20.72\00:10:22.05
Okay, kind of
regulate her blood sugar
00:10:22.08\00:10:24.79
that she took
fenugreek seeds in the morning.
00:10:24.82\00:10:26.76
Yes. Yes. Correct.
00:10:26.79\00:10:28.12
That's great.
00:10:28.16\00:10:29.49
We advice you to do this
under counsel with your doctor.
00:10:29.52\00:10:31.09
Yes, absolutely.
00:10:31.13\00:10:33.19
So don't just go off
everything with that.
00:10:33.23\00:10:34.56
Okay, so these are
getting toasted so we are--
00:10:34.60\00:10:36.33
Oh, yeah, I think
yes. We are all set.
00:10:36.36\00:10:37.70
See how they have
changed color a little bit.
00:10:37.73\00:10:39.07
Yeah. Yeah. Yeah.
00:10:39.10\00:10:40.44
So these are gonna
go right into here.
00:10:40.47\00:10:43.91
Oops, sorry.
00:10:43.94\00:10:45.27
We are gonna stir all
this together a little bit
00:10:45.31\00:10:46.81
and it's gonna go
right into that Vitamix.
00:10:46.84\00:10:48.64
Okay. Smells...
00:10:48.68\00:10:51.78
Do you smell it? Yes.
00:10:51.81\00:10:54.08
That's great I can
smell it. There you go.
00:10:54.12\00:10:56.22
Okay, so we are gonna
pour all this right in.
00:10:56.25\00:10:59.85
Can you get it? I think so.
00:10:59.89\00:11:03.49
I will be on sides.
00:11:03.53\00:11:04.86
Okay. Yes
chili, chilis are long.
00:11:04.89\00:11:11.50
Nice.
00:11:11.53\00:11:13.27
And so then you could alter
the spiciness of your dish.
00:11:13.30\00:11:15.60
You sure can.
00:11:15.64\00:11:16.97
How much of the
sambar powder you would like.
00:11:17.01\00:11:18.57
Yes, it is a good
way to control spice.
00:11:18.61\00:11:20.21
Absolutely.
00:11:20.24\00:11:21.58
You can say I want all
60 I'm gonna add the whole
00:11:21.61\00:11:23.85
or I'm gonna not
00:11:23.88\00:11:25.21
and I'm just gonna
add a little bit of it
00:11:25.25\00:11:26.58
And so then we are
going to go and add to here
00:11:26.61\00:11:29.98
our turmeric as
well as the hing.
00:11:30.02\00:11:32.72
Hing. Now what's hing?
00:11:32.75\00:11:34.86
Hing has a Indian name
00:11:34.89\00:11:36.22
that Ivan will pronounce for us.
00:11:36.26\00:11:38.93
Oh, my goodness.
Asafoetida, is that correct?
00:11:38.96\00:11:42.83
In my language in Tamil
it's called as perungaayam.
00:11:42.86\00:11:46.70
you want to pronounce?
00:11:46.74\00:11:48.80
Yeah, perungaayam, so
hing is better for all of us.
00:11:48.84\00:11:50.81
Hing is the
American identification.
00:11:50.84\00:11:53.68
Okay. Yeah.
00:11:53.71\00:11:55.04
When you use turmeric and hing
00:11:55.08\00:11:56.41
you are to be
very careful because,
00:11:56.44\00:11:57.78
you know, if you
put your hand in it
00:11:57.81\00:11:59.98
and it will
smell for a long time
00:12:00.02\00:12:01.98
and turmeric it stains.
00:12:02.02\00:12:03.89
Yes. Colors. Sure absolutely.
00:12:03.92\00:12:06.35
And so we are just gonna
blend this up to a powder
00:12:06.39\00:12:08.52
and that's it.
00:12:08.56\00:12:09.89
It's easy as that.
00:12:09.92\00:12:11.26
We are just gonna push those
red chilis down a little bit.
00:12:16.93\00:12:21.47
Yeah.
00:12:21.50\00:12:22.84
Okay. It's done.
00:12:33.42\00:12:35.58
There you go. And
that's, that's it.
00:12:35.62\00:12:38.25
And we have one
that finished up here
00:12:38.29\00:12:40.02
but it really is the
same as this one right.
00:12:40.06\00:12:41.49
Yes, absolutely.
00:12:41.52\00:12:43.63
Oh, you can smell it.
It's a good strong smell.
00:12:43.66\00:12:46.09
I got a good
whip. I got a good whip.
00:12:46.13\00:12:51.10
And so this is
our sambar powder.
00:12:51.13\00:12:53.13
Yeah.
00:12:53.17\00:12:54.50
And of course we have one there.
00:12:54.54\00:12:56.00
Yeah. Very nice.
00:12:56.04\00:12:57.37
So we are gonna put
this then into the sambar.
00:12:57.41\00:12:59.41
Yes, we are.
00:12:59.44\00:13:00.78
As well as some
of the other dishes.
00:13:00.81\00:13:02.14
Good.
00:13:02.18\00:13:03.51
All right, let's
read that recipe.
00:13:03.55\00:13:04.88
You want to read that
for us Heidi for the sambar?
00:13:04.91\00:13:06.25
So now we are
putting the sambar powder
00:13:54.80\00:13:56.36
into this Sambar.
00:13:56.40\00:13:57.93
Now Ivan, you were just
saying this is traditional?
00:13:57.97\00:14:01.04
Yes, it is a traditional
how do we say like gravy.
00:14:01.07\00:14:04.51
You can add it to the rice.
00:14:04.54\00:14:05.91
Sambar can be added to the
rice and you can also have it
00:14:05.94\00:14:08.94
with a dish called
idlis and upma and pongals.
00:14:08.98\00:14:11.85
There are so many
things-- I mean, Sambar is added
00:14:11.88\00:14:15.18
to many other
things as well as a side.
00:14:15.22\00:14:17.85
So people dip in the Sambar
and mix it up in the Sambar.
00:14:17.89\00:14:20.52
One of your favorite
dishes? That's my favorite.
00:14:20.56\00:14:22.36
Your favorite. To make a dish.
00:14:22.39\00:14:24.23
Ivan told me he could
eat this for breakfast,
00:14:24.26\00:14:26.06
lunch and dinner.
00:14:26.09\00:14:27.43
That's how much he likes it.
00:14:27.46\00:14:28.80
Wow. Oh, that's amazing.
00:14:28.83\00:14:30.17
So I think I have to
learn how to make this.
00:14:30.20\00:14:33.60
Absolutely. You guys
are ministry partners.
00:14:33.64\00:14:35.94
Yeah, that's
right. Oh, that's great.
00:14:35.97\00:14:39.47
So with this we
consider traditional
00:14:39.51\00:14:41.48
or with this be more
like a party type of food
00:14:41.51\00:14:44.05
or just like
every day you eat this?
00:14:44.08\00:14:45.71
Every day. Okay.
00:14:45.75\00:14:47.82
Every day we can eat
it. That's nice. All right.
00:14:47.85\00:14:50.92
Well, you think a lot
of ingredients go in here.
00:14:50.95\00:14:52.52
Yes, this process
is a little bit lengthy
00:14:52.55\00:14:54.99
with all the
cutting and chopping
00:14:55.02\00:14:56.36
but it is worth it.
00:14:56.39\00:14:57.73
It's worth it. It's worth it.
00:14:57.76\00:14:59.09
Okay, we will find out.
00:14:59.13\00:15:02.30
So the first thing
that we are gonna do is
00:15:02.33\00:15:04.73
we are using toor dal
and this is a split lentil
00:15:04.77\00:15:07.44
and you can see
that it's yellow.
00:15:07.47\00:15:09.80
This has been washed
and it's been soaked.
00:15:09.84\00:15:12.54
So you absolutely want to
wash and soak your toor dal.
00:15:12.57\00:15:16.78
As you are washing it you
will see it's very starchy.
00:15:16.81\00:15:20.02
The water will turn yellow.
00:15:20.05\00:15:21.65
So we want to wash it
and rinse it and soak it
00:15:21.68\00:15:23.99
for 30 minutes and
then we are putting it
00:15:24.02\00:15:25.85
at the bottom of
our pressure cooker.
00:15:25.89\00:15:29.42
And this is the machine
00:15:29.46\00:15:30.79
that we use to cook
everything all together.
00:15:30.83\00:15:34.56
I got a spoon. You need a spoon?
00:15:34.60\00:15:36.03
Oh, sure that
would help. There you go.
00:15:36.06\00:15:40.54
So we just want to
get all that in there.
00:15:40.57\00:15:42.00
That's the base and
then we are gonna add
00:15:42.04\00:15:45.61
some good old
American vegetables.
00:15:45.64\00:15:50.15
I grew up with a dad
who likes meat and potatoes.
00:15:50.18\00:15:54.35
Meat and potatoes.
00:15:54.38\00:15:55.72
We are getting him switched over
00:15:55.75\00:15:57.09
to veggie meat and potatoes.
00:15:57.12\00:15:59.89
So on top of our
toor dal we are going to--
00:15:59.92\00:16:02.86
that's been soaked.
00:16:02.89\00:16:04.23
We are going to put our
potato that's been chopped,
00:16:04.26\00:16:08.73
the three potatoes chopped.
00:16:08.76\00:16:10.53
And these are
not yellow potatoes?
00:16:10.57\00:16:11.90
No, these are, yep. Okay.
00:16:11.93\00:16:14.24
Yes.
00:16:14.27\00:16:15.60
And then on top of
that chopped tomatoes.
00:16:15.64\00:16:20.44
Good.
00:16:20.48\00:16:22.58
On top of that lot,
it's a lot of onions.
00:16:22.61\00:16:25.68
It is a lot of
onion going in here.
00:16:25.71\00:16:27.22
Yes. I see that.
00:16:27.25\00:16:28.58
But you know, they, you know,
00:16:28.62\00:16:30.22
in cooking they melt
down to almost nothing,
00:16:30.25\00:16:32.85
you know, so
it's perfectly fine.
00:16:32.89\00:16:36.36
We have the fire on yet or not?
00:16:36.39\00:16:37.73
Not yet.
00:16:37.76\00:16:39.09
We are gonna turn it on
now and we are going to put
00:16:39.13\00:16:42.40
some spices in and
then water to cover it.
00:16:42.43\00:16:45.17
Okay.
00:16:45.20\00:16:46.53
Okay, so on top of
this we are going to put
00:16:46.57\00:16:50.91
the water to cover.
00:16:50.94\00:16:54.14
So it's not a measurable amount
it's just enough to cover?
00:16:54.18\00:16:57.08
Just to cover, yes.
00:16:57.11\00:16:58.45
You need more, you
want me to give me more?
00:16:58.48\00:16:59.81
That would be great. We
do need a little bit more.
00:16:59.85\00:17:01.38
Ivan, can you turn on the flame?
00:17:01.42\00:17:04.59
This one? Yes.
00:17:04.62\00:17:06.62
It is. Okay. Excellent.
00:17:06.65\00:17:10.46
And then we are gonna
start putting our other items.
00:17:10.49\00:17:14.23
There you go. Great.
00:17:14.26\00:17:17.27
So we are gonna
pour more water in that
00:17:17.30\00:17:19.13
to cover those vegetables.
00:17:19.17\00:17:20.90
You need more? We do.
00:17:20.94\00:17:23.30
So note this out, we
can get a big pitcher.
00:17:23.34\00:17:25.54
Lots of water, yes.
00:17:25.57\00:17:26.91
And we are gonna ahead
and put in our green chilis,
00:17:26.94\00:17:30.71
our Sambar powder which
we just made, crushed ginger.
00:17:30.75\00:17:36.42
I'll use that
spoon, Ivan, please.
00:17:40.49\00:17:42.12
Okay. Great.
00:17:42.16\00:17:44.03
And then we are also
putting in our turmeric.
00:17:44.06\00:17:46.80
Okay. Cayenne
pepper which we love.
00:17:46.83\00:17:52.87
So it's got a couple of kicks.
00:17:52.90\00:17:54.27
We have red chilis and
the Sambar powder going on,
00:17:54.30\00:17:56.87
we got the cayenne.
00:17:56.91\00:17:58.24
But everything just
blends together naturally
00:17:58.27\00:17:59.61
and it's just delicious.
00:17:59.64\00:18:00.98
And then we are
putting our salt.
00:18:01.01\00:18:02.34
Now you might think two
tablespoons of salt is a lot
00:18:02.38\00:18:05.11
but remember now all
these vegetables were fresh
00:18:05.15\00:18:09.18
and so it really isn't a
lot and it just blends right in.
00:18:09.22\00:18:13.62
So we are gonna cover
all of that with the water.
00:18:13.66\00:18:17.73
And then can I
have that cover, Ivan?
00:18:17.76\00:18:19.29
Yeah. Oh, yeah.
00:18:19.33\00:18:20.66
Now your water is
starting to come up.
00:18:20.70\00:18:22.03
Yes. Excellent.
00:18:22.06\00:18:25.37
And we are just going to
mix this just as the spices
00:18:25.40\00:18:29.34
are distributed evenly
because we want that to cook,
00:18:29.37\00:18:34.81
cook in there and I
love the pressure cooker
00:18:34.84\00:18:36.85
because things
cook much quicker.
00:18:36.88\00:18:38.95
Oh, yeah. Can I have the cover?
00:18:38.98\00:18:41.08
Sure. Sure. Sure.
00:18:41.12\00:18:42.45
I just want to
scrape the sides as well.
00:18:42.48\00:18:44.09
Sure.
00:18:44.12\00:18:45.55
Yeah, very nice. It smells good.
00:18:45.59\00:18:49.52
Yes, very aromatic, right.
It smells like India to me.
00:18:49.56\00:18:53.70
Going back home.
00:18:53.73\00:18:55.73
So then this pressure
cooker be a challenge at times
00:18:55.76\00:19:00.17
but we want to
get that pressed on
00:19:00.20\00:19:02.30
and then we
close it and seal it.
00:19:02.34\00:19:03.81
Okay.
00:19:03.84\00:19:05.17
And this is going to
cook for a little while
00:19:05.21\00:19:07.14
and while that is cooking
we are going to actually cook
00:19:07.18\00:19:10.85
our eggplant and
our green peppers.
00:19:10.88\00:19:13.72
And what's the purpose
of cooking them separately
00:19:13.75\00:19:15.58
instead of
cooking them in the pot
00:19:15.62\00:19:16.95
with your pressure cooker?
00:19:16.99\00:19:18.32
They would get very, very mushy
00:19:18.35\00:19:20.19
if they are in
the pressure cooker
00:19:20.22\00:19:22.06
so we just cook them a
little bit in the fry pan
00:19:22.09\00:19:24.83
and then they go in afterwards.
00:19:24.86\00:19:26.46
So they are not getting
the bulk of the boiling.
00:19:26.49\00:19:28.83
Make sense. And the heating.
00:19:28.86\00:19:30.23
So let's see, we are
going to I need the spoon.
00:19:30.27\00:19:33.17
Thank you.
00:19:33.20\00:19:34.54
So we are just putting in
a little bit of coconut oil.
00:19:34.57\00:19:38.17
And can you turn
this burn on, Ivan?
00:19:38.21\00:19:40.14
Yes. Nice.
00:19:40.18\00:19:41.51
And we are going
to sauté the eggplant.
00:19:41.54\00:19:48.72
Because we don't
want this to be--
00:19:48.75\00:19:50.59
Mush. No.
00:19:50.62\00:19:53.72
No eggplant is
not good mush. No.
00:19:53.76\00:19:56.19
So we just sauté
this for a few minutes.
00:19:56.22\00:19:58.33
You know, when
eggplant is cooked
00:19:58.36\00:19:59.83
it just turns a
little bit of color
00:19:59.86\00:20:02.26
and then once it does
then we are going to add
00:20:02.30\00:20:06.30
our chopped green bell peppers.
00:20:06.33\00:20:09.34
So you like to
cook with coconut oil?
00:20:09.37\00:20:12.24
Yes.
00:20:12.27\00:20:13.61
Is that your
cooking oil of preference
00:20:13.64\00:20:15.01
or is that just
dealing with Indian food
00:20:15.04\00:20:16.91
or what you all usually use?
00:20:16.95\00:20:18.45
I think a lot of Indian
food does use coconut oil.
00:20:18.48\00:20:21.78
That's probably their
staple over there as far as oils
00:20:21.82\00:20:25.32
but you certainly
could use olive oil.
00:20:25.35\00:20:27.72
Yeah, we try to, try our
best on avoid canola oil.
00:20:27.76\00:20:30.86
Yes.
00:20:30.89\00:20:32.23
We prefer to use
coconut or olive oil.
00:20:32.26\00:20:34.00
Oh, yeah, absolutely.
00:20:34.03\00:20:36.00
So you see that these
are getting cooked here.
00:20:36.03\00:20:38.57
Yeah, they are just
starting to go I can see that.
00:20:38.60\00:20:40.27
Yep.
00:20:40.30\00:20:41.64
And so on top of
this we are going to add--
00:20:41.67\00:20:44.31
Yep, we can see they
are changing a little bit
00:20:44.34\00:20:45.87
in the bottom, we are
gonna add our green bell pepper
00:20:45.91\00:20:48.01
and just sauté it for
two to three minutes more.
00:20:48.04\00:20:51.21
Get these flavors
cooked in together.
00:20:51.25\00:20:56.25
Nice. Yummy.
00:20:56.28\00:20:58.22
Now when you do your
cooking school demonstrations
00:20:58.25\00:21:00.09
do you demonstrate Indian
food or what type of food?
00:21:00.12\00:21:03.12
We have not yet.
00:21:03.16\00:21:04.73
It's
interesting in New York City
00:21:04.76\00:21:06.59
we've had a lot of
interest in raw food
00:21:06.63\00:21:09.40
and so although we started
demonstrating cooked food
00:21:09.43\00:21:14.30
we always would demonstrate
at least one raw recipe
00:21:14.34\00:21:18.87
because we want to encourage
people to eat more raw fruits
00:21:18.91\00:21:21.48
and vegetables and replace
the meats with natural proteins
00:21:21.51\00:21:25.98
from greens and
beans and you know,
00:21:26.01\00:21:29.52
those types of
things and salads.
00:21:29.55\00:21:32.65
So we have more and more
interest in the raw food items.
00:21:32.69\00:21:37.43
People who are tying
to think how can I add
00:21:37.46\00:21:40.33
more raw food less cooking time
00:21:40.36\00:21:43.13
and people seem
to really like that.
00:21:43.16\00:21:44.97
So we actually
have done more of that
00:21:45.00\00:21:47.54
and Indian food is lengthy,
in detail, in preparation,
00:21:47.57\00:21:53.34
and in cooking and so
we have not yet done these
00:21:53.38\00:21:56.38
but I'm sure that they
would be a hit if we did.
00:21:56.41\00:21:59.11
Okay. I think so.
Absolutely. No, that's great.
00:21:59.15\00:22:03.18
Absolutely.
00:22:03.22\00:22:04.55
So when you do your
cooking demonstration
00:22:04.59\00:22:05.92
somehow you put out a
survey, somehow you figure out
00:22:05.95\00:22:08.12
what the demographic
wants or how do you do that
00:22:08.16\00:22:10.49
when you ask that
what they are looking for?
00:22:10.53\00:22:12.16
We actually-- so every attendee,
00:22:12.19\00:22:13.83
every cooking class attendee
00:22:13.86\00:22:15.26
they get to fill
out a survey sheet.
00:22:15.30\00:22:17.23
We ask them, what
are their interests?
00:22:17.27\00:22:18.93
They like us to provide
stress management classes
00:22:18.97\00:22:22.40
or raw food classes,
or vegan food classes
00:22:22.44\00:22:25.07
and even we have
an option for them
00:22:25.11\00:22:27.01
to check out for
Bible studies as well.
00:22:27.04\00:22:29.48
Amen. Amen.
00:22:29.51\00:22:31.71
Combine the
health with the gospel.
00:22:31.75\00:22:33.48
Yes. Yes.
00:22:33.52\00:22:34.88
I would say the majority are
interested in raw food cooking
00:22:34.92\00:22:38.05
versus vegan cooking.
00:22:38.09\00:22:39.42
We have both of
the options on there
00:22:39.45\00:22:40.96
and that's kind of how we gauge.
00:22:40.99\00:22:42.39
But in every class we are
interacting with the audience.
00:22:42.42\00:22:45.09
We are talking to
them and you know,
00:22:45.13\00:22:46.63
we always take up an
interest for you know,
00:22:46.66\00:22:49.03
how many of you will
go home and make this?
00:22:49.06\00:22:51.13
And we've seen the interest more
00:22:51.17\00:22:53.84
towards the raw
foods believe it or not.
00:22:53.87\00:22:55.44
Okay. Okay. Yeah.
00:22:55.47\00:22:56.81
So this is ready and so at
this point we are going to--
00:22:56.84\00:23:01.24
That's the one in the back.
The other one, the other one.
00:23:01.28\00:23:02.88
We are gonna turn this
off and just set it aside
00:23:02.91\00:23:05.25
and we are mainly going
to deal with what's in here.
00:23:05.28\00:23:07.45
Okay.
00:23:07.48\00:23:08.82
And so in here we
are gonna open this up
00:23:08.85\00:23:11.35
and it's been
cooking for a while
00:23:11.39\00:23:14.69
and we are gonna
use a potato masher
00:23:14.72\00:23:18.26
and by now the
potatoes are softer
00:23:18.29\00:23:21.96
and so we just want to mash.
00:23:22.00\00:23:23.70
Okay.
00:23:23.73\00:23:25.53
Now at home you
probably like to cook
00:23:25.57\00:23:26.94
a little longer
than we just did.
00:23:26.97\00:23:28.30
Yes.
00:23:28.34\00:23:29.67
Maybe 15 minutes,
15 something like that?
00:23:29.70\00:23:31.47
I typically cook it
until the pressure cooker
00:23:31.51\00:23:34.04
starts to steam a whistle.
00:23:34.08\00:23:35.41
Okay. Yeah. Yeah.
00:23:35.44\00:23:36.78
Yes. Yeah. Yeah.
00:23:36.81\00:23:38.15
So we are just advancing
it because of television.
00:23:38.18\00:23:40.05
Yes. Yes.
00:23:40.08\00:23:41.92
So you would
mash all that together
00:23:41.95\00:23:44.32
and now on top of
that we are gonna add
00:23:44.35\00:23:47.06
some of our other ingredients.
00:23:47.09\00:23:48.96
We are going to add
our eggplant and pepper.
00:23:48.99\00:23:52.59
Oh, nice.
00:23:52.63\00:23:55.56
Which we've just
cooked and it's ready.
00:23:55.60\00:23:59.53
You know, smells delicious.
You did it okay there.
00:23:59.57\00:24:03.71
Yes.
00:24:03.74\00:24:07.88
This is a good full pot.
This makes a lot of Sambar.
00:24:07.91\00:24:10.31
It really does. Yes.
This can be eaten for days.
00:24:10.35\00:24:13.01
Yeah.
00:24:13.05\00:24:15.02
Depending how
many are in the family.
00:24:15.05\00:24:16.62
It doesn't last that long
with Heidi's Health Kitchen.
00:24:16.65\00:24:20.62
Maximum two days it's over.
00:24:20.66\00:24:23.16
And so we are gonna let
this continue to cook here
00:24:23.19\00:24:25.69
and we are
actually going to roast
00:24:25.73\00:24:27.36
some of the
other seeds in the pan
00:24:27.40\00:24:29.70
while this continues to cook.
00:24:29.73\00:24:32.83
There are many
versions, when you make Sambar
00:24:32.87\00:24:35.30
there are many
versions to make Sambar.
00:24:35.34\00:24:37.07
Can make in different ways.
00:24:37.11\00:24:38.81
This is-- like although it
may look little time consuming
00:24:38.84\00:24:41.54
we believe it's worth it
00:24:41.58\00:24:43.31
because everything
we add is very healthy.
00:24:43.35\00:24:45.51
Every spices we just
added is really healthy.
00:24:45.55\00:24:48.88
Yes. Yes.
00:24:48.92\00:24:50.69
And so now we are
actually going to sauté
00:24:50.72\00:24:55.46
and just heat up
some of the seeds.
00:24:55.49\00:24:56.99
Nice.
00:24:57.03\00:24:58.36
And the mustard
seeds these are--
00:24:58.39\00:24:59.73
They are gonna pop?
They are gonna pop, yes.
00:24:59.76\00:25:01.33
Okay, I knew
something about popping.
00:25:01.36\00:25:03.16
So we are
putting in mustard seeds
00:25:03.20\00:25:05.33
and we are
putting in cumin seeds.
00:25:05.37\00:25:08.54
Both will pop, the
mustard seeds little bit more.
00:25:08.57\00:25:11.14
Okay. There you go.
00:25:11.17\00:25:12.87
And then to this we are
also going to add red chilis.
00:25:12.91\00:25:16.01
Now these we have broken up
00:25:16.04\00:25:17.38
so this isn't
the whole red chili.
00:25:17.41\00:25:19.28
Not the big ones like we
had for the Sambar powder?
00:25:19.31\00:25:20.65
The big ones we broke up into
about six or eight pieces each
00:25:20.68\00:25:24.72
because that would be pretty hot
00:25:24.75\00:25:26.59
if you got one of
those in your mouth, right.
00:25:26.62\00:25:30.03
And so we break
that up a little bit
00:25:30.06\00:25:32.03
and then we're also
adding our curry leaves.
00:25:32.06\00:25:34.60
Nice.
00:25:34.63\00:25:35.96
Love this. This
is the best part.
00:25:36.00\00:25:37.33
Oh, yeah. I like curry leaves.
00:25:37.37\00:25:40.24
And so let's see, we
need to turn this flame on.
00:25:40.27\00:25:43.07
This one?
00:25:43.10\00:25:44.44
Should be the one at
the back? There you go.
00:25:44.47\00:25:48.94
Yes. Okay.
00:25:48.98\00:25:50.35
So we're gonna mix all this
together and let this sauté.
00:25:50.38\00:25:54.32
Nice.
00:25:54.35\00:25:56.15
Get all those seeds in there.
00:25:56.18\00:25:57.52
And you always
leave the curry leaves
00:25:57.55\00:25:58.89
whole like that?
00:25:58.92\00:26:00.26
You never cut and never--
00:26:00.29\00:26:01.62
Yes, I always leave
them whole. Yes. Yep.
00:26:01.66\00:26:03.73
And so while that heats up
we will hear the mustard seed
00:26:03.76\00:26:07.46
start to pop
and the curry leaves
00:26:07.50\00:26:09.90
you can hear them getting crisp.
00:26:09.93\00:26:12.37
So we're going to let
that sit for just a moment
00:26:12.40\00:26:17.54
and the other things
that we have here are cilantro
00:26:17.57\00:26:21.44
and we have the hing,
00:26:21.48\00:26:24.61
the asafetida and we also have--
00:26:24.65\00:26:27.22
this is fenugreek seeds powder.
00:26:27.25\00:26:29.35
So--
00:26:29.38\00:26:30.95
So you want the
seeds and the powder
00:26:30.99\00:26:32.59
or because you
already have seeds in here?
00:26:32.62\00:26:34.32
This is actually
powdered fenugreek seeds.
00:26:34.36\00:26:37.33
So fenugreek seeds powder
00:26:37.36\00:26:39.33
so it just ground
up fenugreek seeds.
00:26:39.36\00:26:42.66
It was the mustard
seed we put in here?
00:26:42.70\00:26:44.03
Yes. So I was confused.
00:26:44.07\00:26:45.40
Okay so we are not using, okay.
00:26:45.43\00:26:46.87
And these will go into our pot.
00:26:46.90\00:26:48.74
So while we are
waiting for this a little bit
00:26:48.77\00:26:50.84
we are gonna take this off,
00:26:50.87\00:26:54.04
this off because we want
to get the cilantro in there
00:26:54.08\00:26:56.88
and that's the flavor
that we want to get mixed in.
00:26:56.91\00:26:59.21
Oh, yeah. Oh, yeah.
00:26:59.25\00:27:00.58
It's starting to get warmer now,
00:27:00.62\00:27:01.95
I can see it
started just a little bit.
00:27:01.98\00:27:03.32
And so we can
pour that in. Exactly.
00:27:03.35\00:27:08.82
And then we're
just gonna mix this up
00:27:08.86\00:27:10.43
because we want to stir up
all that stuff on the bottom
00:27:10.46\00:27:14.10
and get this all mixed in.
00:27:14.13\00:27:15.56
Get the cilantro in there
00:27:15.60\00:27:17.77
so that flavor
can start mixing in.
00:27:17.80\00:27:19.77
And then this would boil for
probably another five minutes.
00:27:19.80\00:27:23.44
The bulk of the boiling
happens in the beginning.
00:27:23.47\00:27:25.77
Okay. In the pressure cooker
00:27:25.81\00:27:27.71
and then we just let this
boil for another five minutes
00:27:27.74\00:27:30.35
and by that time
these will be ready
00:27:30.38\00:27:32.05
and they will go right in.
00:27:32.08\00:27:35.42
Put that lid on.
00:27:35.45\00:27:36.79
Somehow this keeps turning off,
00:27:36.82\00:27:38.15
I don't know
what's going on with it.
00:27:38.19\00:27:39.52
Oh, okay.
00:27:39.55\00:27:40.89
That explains why
they are not popping.
00:27:40.92\00:27:42.26
I thought they
ought to be popping.
00:27:42.29\00:27:43.63
Yeah, they
usually pop really quick.
00:27:43.66\00:27:44.99
They are not
popping what's going on.
00:27:45.03\00:27:46.36
So while we will
leave for that to pop.
00:27:46.39\00:27:47.73
Tell me about the idly.
00:27:47.76\00:27:49.20
You can make idly or
these are right here?
00:27:49.23\00:27:51.80
Yes, you can make idly.
00:27:51.83\00:27:53.67
Idly is made from rice
flour and lentil flour.
00:27:53.70\00:27:58.61
Okay. Yes.
00:27:58.64\00:27:59.97
So Sambar is like pretty
much like one of the sides
00:28:00.01\00:28:02.11
which we can use for idly
00:28:02.14\00:28:03.91
and idly is very
good for babies as well
00:28:03.95\00:28:07.75
because it's easy to digest.
00:28:07.78\00:28:09.58
So if somebody is
sick they can have idlies,
00:28:09.62\00:28:11.99
it's easy to digest
00:28:12.02\00:28:13.36
and when people
have diabetes or high--
00:28:13.39\00:28:15.09
I mean, blood pressure
whatever it is, it's very,
00:28:15.12\00:28:18.29
how do I say is doctor's
they just say go have idly,
00:28:18.33\00:28:21.30
you can eat idly.
00:28:21.33\00:28:22.66
Okay. Have idly it's steamed.
00:28:22.70\00:28:25.00
The doctor says go
home and have some toast
00:28:25.03\00:28:26.37
and ginger ale they
go home and have idly.
00:28:26.40\00:28:28.07
Idly. Wow, okay. Yeah.
Okay, now this is doing better.
00:28:28.10\00:28:32.77
Yes, absolutely. You see, yeah.
00:28:32.81\00:28:36.34
And before these popping
out at us which they are.
00:28:36.38\00:28:39.91
We are gonna--
They don't need much.
00:28:39.95\00:28:42.42
Just a little bit.
Yes. Just a little bit.
00:28:42.45\00:28:44.39
We just want to
get them heated up.
00:28:44.42\00:28:45.82
We want the curry leaves
to get a little bit crisp
00:28:45.85\00:28:48.76
and then it's ready
to go into our mixture.
00:28:48.79\00:28:51.03
And we would add
it to the mixture
00:28:51.06\00:28:52.39
and you cook another
5-10 minutes and then--
00:28:52.43\00:28:54.50
Yes, and then
it's ready to serve.
00:28:54.53\00:28:57.27
We got one done already. Yes.
00:28:57.30\00:28:58.73
Nice. It looks wonderful.
00:28:58.77\00:29:02.90
So we just pour this right in
00:29:02.94\00:29:05.04
and just a few more minutes
00:29:05.07\00:29:06.78
to let all these
flavors soak in together yeah,
00:29:06.81\00:29:10.35
and as I mentioned you know,
00:29:10.38\00:29:12.55
you could eat this right
away but it's very spicy.
00:29:12.58\00:29:16.25
If you let it sit
for a couple of hours
00:29:16.28\00:29:19.22
the flavors blend in
together and that, you know,
00:29:19.25\00:29:24.09
the tomatoes and the potatoes
00:29:24.13\00:29:27.33
those bland type of vegetables--
00:29:27.36\00:29:29.56
That would kind of tone it down.
00:29:29.60\00:29:30.93
Really tone it down, yeah.
00:29:30.97\00:29:32.30
And the lentils, the toor
dal that we put in the bottom.
00:29:32.33\00:29:34.94
I can borrow your spoon
there I'm gonna try some here.
00:29:34.97\00:29:36.40
Absolutely.
00:29:36.44\00:29:39.44
Make sure we don't
have any red chilis on it.
00:29:39.47\00:29:40.81
Oh, that's very good.
Little bit of a kick, right?
00:29:47.95\00:29:51.09
Oh, it has a kick
definitely but it's good.
00:29:51.12\00:29:54.29
I like that. Good flavor. Yes.
00:29:54.32\00:29:56.83
I like the curry, I love
the different seasonings,
00:29:56.86\00:29:58.56
you know, what you put in
for the Indian is very good.
00:29:58.59\00:30:00.40
Yeah. Yummy.
00:30:00.43\00:30:01.76
So it's delicious.
00:30:01.80\00:30:03.13
This is become a staple,
00:30:03.16\00:30:04.50
we have to have
this like once a week.
00:30:04.53\00:30:05.93
It's wonderful.
00:30:05.97\00:30:07.30
Let's go to our
next recipe here.
00:30:07.34\00:30:09.90
For the Creamy Cashew Sauce
with Broccoli and Brown Rice,
00:30:09.94\00:30:13.27
you want to read that?
00:30:13.31\00:30:14.64
So this cashew
with broccoli and rice
00:31:00.76\00:31:03.12
is actually a special creation
you came up with, right?
00:31:03.16\00:31:05.63
Yes, one day I
was in the kitchen,
00:31:05.66\00:31:07.10
I was
experimenting with cumin seeds
00:31:07.13\00:31:09.53
which I typically
put into everything
00:31:09.56\00:31:11.03
because I love them
00:31:11.07\00:31:12.40
and I thought
what should I put in
00:31:12.43\00:31:13.77
and I looked in my fridge
00:31:13.80\00:31:15.14
and I had all these things
and I created this recipe.
00:31:15.17\00:31:16.77
Wow, that's a gift. You
know-- That is God's gift.
00:31:16.81\00:31:19.61
It really comes from God.
00:31:19.64\00:31:20.98
I couldn't go into the kitchen
and just say I have cumin seeds
00:31:21.01\00:31:23.41
I'm gonna come up with this.
00:31:23.45\00:31:24.78
So that's a gift.
Praise the Lord, okay.
00:31:24.81\00:31:26.15
Praise God.
00:31:26.18\00:31:27.52
So to get started Ivan,
you can turn this burner on.
00:31:27.55\00:31:29.38
We are just gonna put in
a little bit of coconut oil
00:31:29.42\00:31:31.49
and we are going to
sauté some cumin seeds
00:31:31.52\00:31:38.16
and to this we are going
to add some chopped garlic.
00:31:38.19\00:31:43.73
So this is gonna
smell very-- Garlicky.
00:31:43.77\00:31:46.70
Garlicky.
00:31:46.74\00:31:48.40
As well as the onion we are
putting onion in here as well.
00:31:48.44\00:31:52.24
The fresh garlic
has such a good taste.
00:31:52.27\00:31:54.24
Yeah, absolutely.
So good for you too.
00:31:54.28\00:31:58.25
Okay, so we
will put these aside.
00:31:58.28\00:32:02.62
So we are just gonna let
this cook together little bit,
00:32:02.65\00:32:07.92
get the heat going.
00:32:07.96\00:32:09.89
So you kind of did
them a little sliced wedges
00:32:09.92\00:32:11.49
for something size?
00:32:11.53\00:32:12.86
Yes. Yes.
00:32:12.89\00:32:14.23
So you are not gonna
chop it real small, right?
00:32:14.26\00:32:15.60
Yeah, it doesn't
have to be because,
00:32:15.63\00:32:16.97
you know, the onion
melts down a little bit
00:32:17.00\00:32:18.53
and works out very, very well.
00:32:18.57\00:32:22.37
Okay, so we would
typically sauté this
00:32:22.40\00:32:23.94
for about three minutes
00:32:23.97\00:32:26.27
and then to this we are
going to add little bit of water
00:32:26.31\00:32:29.94
just really to cover.
00:32:29.98\00:32:32.78
It would probably measure
out to be about a cup of water.
00:32:32.81\00:32:37.42
Okay. There you go, that's good.
00:32:37.45\00:32:42.56
And then to that we are going
to go ahead and add cashews.
00:32:42.59\00:32:47.20
Nice. Love cashews.
00:32:47.23\00:32:50.63
This is very Asian to have
cashews in your stir fry dish.
00:32:50.67\00:32:53.03
Yeah. Oh, yeah.
00:32:53.07\00:32:54.40
Yeah. Also Indian as well.
00:32:54.44\00:32:57.07
And so now we are
adding that Sambar powder
00:32:57.11\00:32:59.14
that we made earlier.
00:32:59.17\00:33:00.51
Okay.
00:33:00.54\00:33:01.88
So you put in a
lot of your dishes.
00:33:01.91\00:33:03.24
I do. Yeah, yeah.
00:33:03.28\00:33:04.61
I really like the taste of
it, the blend of the spices.
00:33:04.65\00:33:07.05
Does it keep in
the cupboard long time?
00:33:07.08\00:33:08.65
Absolutely. At least six months.
00:33:08.68\00:33:10.45
Okay. Probably longer.
00:33:10.49\00:33:11.82
So you can just
make up what we did
00:33:11.85\00:33:13.19
and then just use it in
all your different dishes.
00:33:13.22\00:33:14.56
Absolutely. Absolutely.
00:33:14.59\00:33:16.02
Then we are putting
chicken style seasoning,
00:33:16.06\00:33:20.46
nutritional yeast flakes.
00:33:20.50\00:33:21.96
Yes.
00:33:22.00\00:33:23.50
That will give you
that cheesy feel and salt.
00:33:23.53\00:33:28.67
And you are like
pink Himalayan salt.
00:33:28.70\00:33:30.81
Yes or grey Celtic
salt. I prefer the pink.
00:33:30.84\00:33:35.24
Like pink. Well
was our first clue.
00:33:35.28\00:33:41.08
So we just need to stir this in
a little bit more to get that.
00:33:41.12\00:33:44.05
Nutritional yeast stirred
in with the Sambar powder.
00:33:44.09\00:33:46.86
We need all these flavors
to come together a little bit.
00:33:46.89\00:33:49.69
And then to this we are
gonna be adding our veggie meat.
00:33:49.72\00:33:53.23
Okay.
00:33:53.26\00:33:54.60
Now you can use cubes
tofu, it works very, very well.
00:33:54.63\00:33:57.83
The cubes tofu kind
of has that, you know,
00:33:57.87\00:34:01.50
egg consistency
a little bit more
00:34:01.54\00:34:04.34
but we are gonna put
in this cubed veggi meat.
00:34:04.37\00:34:07.21
Okay.
00:34:07.24\00:34:08.58
This is sort of
veggie meat you like to use?
00:34:08.61\00:34:10.35
For this one I use
a brand called Quorn.
00:34:10.38\00:34:12.75
Okay. And it's a fairly healthy.
00:34:12.78\00:34:17.09
It works well and it works well.
00:34:17.12\00:34:18.45
It does. It really
does. Yes, exactly.
00:34:18.49\00:34:21.49
And so we are gonna let
this sit for a little while,
00:34:21.52\00:34:24.86
get this flavors blended
in and we are gonna get ready
00:34:24.89\00:34:27.50
to make our sauce which we
are gonna use the Vitamix for.
00:34:27.53\00:34:29.76
Very nice. Okay.
00:34:29.80\00:34:31.13
And the sauce
uses vegetable broth.
00:34:31.17\00:34:34.27
Okay. More cashews.
00:34:34.30\00:34:36.60
Now what do you do
for your vegetable broth?
00:34:36.64\00:34:38.31
Would you go out
and buy vegetable broth
00:34:38.34\00:34:40.11
from the store or would you?
00:34:40.14\00:34:41.48
You sure could, sometimes--
00:34:41.51\00:34:43.31
Vegetables that you
cook of what you do?
00:34:43.35\00:34:44.75
You could do either of those.
00:34:44.78\00:34:46.21
Also sometimes in a
health food store they will have
00:34:46.25\00:34:48.52
cubed veggie broth that
you soak in water and add.
00:34:48.55\00:34:53.12
So any one of
those options is great.
00:34:53.15\00:34:55.06
That sure saves times, yes.
00:34:55.09\00:34:58.59
So we are gonna put
in our veggie broth.
00:34:58.63\00:35:03.87
We're also going to put
in half a cup of the cashews.
00:35:03.90\00:35:07.14
The cashews were separated.
00:35:07.17\00:35:10.04
You want to make
this little bit thicker
00:35:10.07\00:35:12.37
and now we are going to add--
00:35:12.41\00:35:15.74
Here I go. Thanks.
00:35:15.78\00:35:17.58
We're gonna add
some of our mixture here
00:35:17.61\00:35:19.88
because we want the
onion and garlic flavor.
00:35:19.91\00:35:22.85
Yes, in your
sauce. Yes, in our sauce.
00:35:22.88\00:35:24.92
Now normally You'd let this cook
00:35:24.95\00:35:26.29
for how long before you eat?
00:35:26.32\00:35:27.66
Only few minutes.
00:35:27.69\00:35:29.02
It's really, it's
really probably fine.
00:35:29.06\00:35:31.73
The veggie meat we
just want to let it
00:35:31.76\00:35:34.46
absorb the flavor a little bit.
00:35:34.50\00:35:38.37
And so we are
going to-- Oh, okay.
00:35:38.40\00:35:43.61
Take quite a bit of this.
00:35:43.64\00:35:45.64
This is actually a
good replacement for people
00:35:45.67\00:35:48.18
who are into meat
and cheese, you know.
00:35:48.21\00:35:51.48
Yes, absolutely. It's
a very good replacement.
00:35:51.51\00:35:54.98
Because you say, well,
I'm used to eating with meat
00:35:55.02\00:35:56.65
so I don't know what to
do, I don't know what to do.
00:35:56.69\00:35:59.85
I'm definitely not going
to just eat leafy greens.
00:35:59.89\00:36:02.16
Right. Right.
00:36:02.19\00:36:03.53
So I want something hearty
00:36:03.56\00:36:04.89
so this would be
a good substitute.
00:36:04.93\00:36:06.26
And tofu is also
like a good replacement
00:36:06.29\00:36:08.26
for egg in this dish.
00:36:08.30\00:36:10.67
Oh, okay.
00:36:10.70\00:36:13.34
So we just need
a little of this,
00:36:13.37\00:36:16.07
you know, the cashews
in there make sure you grab
00:36:16.10\00:36:18.04
some onions and some garlic.
00:36:18.07\00:36:20.08
That's what's really
gonna give this sauce the flavor
00:36:20.11\00:36:23.21
and make it creamy.
00:36:23.24\00:36:24.65
Can you just stir that
a little bit more, Ivan?
00:36:24.68\00:36:26.61
And so we are
gonna blend this. Okay.
00:36:26.65\00:36:28.98
And it doesn't take much.
00:36:45.57\00:36:46.90
We just want to get the
cashews grind up really.
00:36:46.94\00:36:50.47
And so we will typically
serve this dish over brown rice.
00:36:50.51\00:36:55.48
Sounds fabulous. Yes.
00:36:55.51\00:36:57.71
And so we've got our brown rice
00:36:57.75\00:37:00.52
and then on top of
that we would layer--
00:37:00.55\00:37:05.99
you can turn the heat off, Ivan.
00:37:06.02\00:37:07.36
Sure.
00:37:07.39\00:37:09.66
So then we would
layer basically this.
00:37:09.69\00:37:12.83
On top of your
rice? On top of our rice.
00:37:12.86\00:37:17.20
Nice. Yummy. Yes.
00:37:17.23\00:37:20.44
And then on top
of that we would put
00:37:20.47\00:37:22.30
some already steamed broccoli.
00:37:22.34\00:37:25.01
Okay. Not too cooked.
00:37:25.04\00:37:27.74
And then on top of that
we would pour our sauce.
00:37:27.78\00:37:31.81
Now this is all set
up, does it thicken?
00:37:31.85\00:37:33.78
It does if you
let it sit, it does.
00:37:33.82\00:37:35.98
It definitely does.
00:37:36.02\00:37:38.05
Man, that looks good. Yes.
00:37:38.09\00:37:40.16
And then we have
one that's finished
00:37:40.19\00:37:41.76
that actually is over the rice.
00:37:41.79\00:37:43.12
You can actually
see It's over the rice.
00:37:43.16\00:37:44.83
Yes, absolutely. I love that.
00:37:44.86\00:37:48.23
It's such a great dish to bring
to your next family gathering
00:37:48.26\00:37:51.13
or church potluck or--
00:37:51.17\00:37:53.77
It's a layered dish. Yes.
00:37:53.80\00:37:55.17
Because you have the rice first
00:37:55.20\00:37:56.64
and then you have the
cashew and the onion and the--
00:37:56.67\00:38:00.11
Veggie meat. Yes.
00:38:00.14\00:38:01.81
And then you put the broccoli,
steamed broccoli on top
00:38:01.84\00:38:03.88
and then you get
the sauce on top.
00:38:03.91\00:38:05.25
So that way we
are getting fiber,
00:38:05.28\00:38:06.82
we are getting protein,
00:38:06.85\00:38:08.42
we are getting basically
everything we need in one meal.
00:38:08.45\00:38:11.39
Yeah, that's wonderful.
00:38:11.42\00:38:13.56
I'm gonna take
one piece out of here.
00:38:13.59\00:38:14.92
Sure. Oh, this is good.
00:38:14.96\00:38:21.16
You taste the
cumin? That's very good.
00:38:21.20\00:38:26.84
She wants to make sure
00:38:26.87\00:38:28.20
you taste the
cumin out of all these.
00:38:28.24\00:38:34.74
It's perfect,
it's not too spicy.
00:38:34.78\00:38:36.71
It's perfect. Right.
00:38:36.75\00:38:38.28
Yeah. Great flavor. I love that.
00:38:38.31\00:38:40.22
I gonna may eat
some more of that.
00:38:40.25\00:38:42.08
Let's go to our
next recipe here.
00:38:42.12\00:38:43.82
You want to read that, Heidi?
00:38:43.85\00:38:45.19
Sure. So the
next recipe is Rasam.
00:38:45.22\00:38:47.02
You told us
Ivan, at the beginning
00:39:10.11\00:39:12.25
when we talked about the Rasam
00:39:12.28\00:39:13.62
and we saw the picture of
it that you would use this,
00:39:13.65\00:39:15.82
you eat it after, right?
00:39:15.85\00:39:18.15
We can actually--
we typically specially
00:39:18.19\00:39:21.32
in south India, people
have Rasam after they have rice.
00:39:21.36\00:39:25.06
After they have
their main course
00:39:25.09\00:39:26.93
at the end of their--
00:39:26.96\00:39:28.46
But before dessert or?
00:39:28.50\00:39:30.13
Before dessert. Yes,
absolutely before dessert.
00:39:30.17\00:39:31.97
Okay.
00:39:32.00\00:39:33.34
Yeah and it's very
good for digestion.
00:39:33.37\00:39:34.70
Rasam is very
good for digestion.
00:39:34.74\00:39:36.47
That's good. Yeah.
00:39:36.50\00:39:37.84
You know, we would
think of having a little soup
00:39:37.87\00:39:39.21
at the beginning and
then you go transition
00:39:39.24\00:39:41.28
into entrée but you are
saying you have this after.
00:39:41.31\00:39:43.31
Yes.
00:39:43.35\00:39:44.68
It's good for also
cold, cough as well.
00:39:44.71\00:39:46.51
It actually relieves
00:39:46.55\00:39:47.88
because tamarind has
that properties in it
00:39:47.92\00:39:50.22
which helps relieve--
00:39:50.25\00:39:53.39
tamarind and cayenne pepper
00:39:53.42\00:39:54.76
as well chest
congestion all those stuff.
00:39:54.79\00:39:56.76
Oh, that's great. Yeah, okay.
00:39:56.79\00:39:58.13
Well, we already
got some stuff going.
00:39:58.16\00:40:00.36
So what we did was we
took our tamarind paste
00:40:00.40\00:40:03.47
and we put it in a pot
with our three tomatoes.
00:40:03.50\00:40:07.70
We covered it with
water and we boil this
00:40:07.74\00:40:10.57
because we need to remove
the skins from the tomatoes
00:40:10.61\00:40:14.91
which Ivan will do now.
00:40:14.94\00:40:17.08
And they need to boil for
them to loosen up enough for us
00:40:17.11\00:40:19.88
to get the skins off.
00:40:19.91\00:40:21.72
And so he will
work on that right now.
00:40:21.75\00:40:25.59
Tamarind is the
base of this soup
00:40:25.62\00:40:27.59
and it's got a
very unique flavor.
00:40:27.62\00:40:30.33
It blends-- it goes very,
00:40:30.36\00:40:32.03
very well with the
tomato and the cilantro.
00:40:32.06\00:40:33.96
Nice, okay. Yes.
00:40:34.00\00:40:35.86
So you just have three
big tomatoes that we boil
00:40:35.90\00:40:37.93
so that the skins
will slip off easily?
00:40:37.97\00:40:40.04
Yes. Correct. Correct.
00:40:40.07\00:40:41.40
And while he is
peeling off those skins
00:40:41.44\00:40:43.17
we are gonna go ahead and
sauté some of the other items.
00:40:43.20\00:40:47.48
So we've just got a
little bit of olive oil here.
00:40:47.51\00:40:49.94
You can use
olive or coconut oil.
00:40:49.98\00:40:52.01
Oh, you want to
put the fire on there.
00:40:52.05\00:40:53.38
Ivan, sure do.
Yes, I will do that.
00:40:53.42\00:40:56.79
And we are gonna
ahead and sauté curry leave,
00:40:56.82\00:40:59.15
cumin seeds and minced garlic.
00:40:59.19\00:41:02.19
And so again we want
these curry leaves to get crisp.
00:41:02.22\00:41:04.59
Nice. Smells good. Okay.
00:41:16.24\00:41:23.24
So we are just
gonna sauté this together.
00:41:23.28\00:41:28.85
And, Ivan, you can go
and peel those skins off.
00:41:28.88\00:41:32.15
Once we have the skins off,
we are gonna in a separate pot
00:41:32.19\00:41:36.22
put in the tamarind and
the water and the tomatoes
00:41:36.26\00:41:39.93
and what we are sautéing here
we are gonna mix it together
00:41:39.96\00:41:42.73
then we are
gonna add our cilantro,
00:41:42.76\00:41:44.47
hing and cayenne.
00:41:44.50\00:41:46.07
Okay. Very nice.
00:41:46.10\00:41:48.50
And it's a delicious
soup. Oh, yeah. It looks great.
00:41:48.54\00:41:51.71
I've never had anything
like this so this is amazing.
00:41:51.74\00:41:54.08
Yes.
00:41:54.11\00:41:55.44
Now how is the tomato
peeling going over there?
00:41:55.48\00:41:57.48
Hot? Manageable.
00:41:57.51\00:42:00.92
It's kind of hot, you
know, you are trying to--
00:42:00.95\00:42:03.02
Yeah, definitely.
00:42:03.05\00:42:04.39
We typically want
to let that cool enough
00:42:04.42\00:42:05.82
that we can get
our hands in there
00:42:05.85\00:42:07.32
because not only do we
need to peel the skins off
00:42:07.36\00:42:10.56
but then we need
to mash the tomatoes
00:42:10.59\00:42:13.03
so that they are not
a chunk of stewed tomato
00:42:13.06\00:42:16.36
but pieces of stewed tomato.
00:42:16.40\00:42:19.90
Oh, yeah, I can hear them.
00:42:19.93\00:42:21.50
Okay, so our
cumin seeds are popping.
00:42:21.54\00:42:22.87
They are starting to pop.
00:42:22.90\00:42:24.24
Our curry leaves
are getting crispy.
00:42:24.27\00:42:27.28
So we got some good
stuff going on here.
00:42:27.31\00:42:28.64
Yes. Okay.
00:42:28.68\00:42:35.88
And I like to stir that because
the cumin seeds will burn
00:42:35.92\00:42:39.52
if the heat is on too high
00:42:39.55\00:42:41.42
or if they are in
the pan for too long.
00:42:41.46\00:42:44.03
We don't want to burn them,
00:42:44.06\00:42:45.39
we just want to
lightly roast them.
00:42:45.43\00:42:48.43
So this heat I'm
actually going to turn off
00:42:48.46\00:42:54.60
and just let those sit there.
00:42:54.64\00:42:56.91
And-- It came
as-- skins are peeled.
00:42:56.94\00:42:59.31
Yes, and if it's
not too hot do you think
00:42:59.34\00:43:01.08
you could mash those up a
little bit or they are hot?
00:43:01.11\00:43:02.84
It's good. Ivan.
Do you want a spoon?
00:43:02.88\00:43:08.42
Maybe that will help,
00:43:08.45\00:43:09.78
you can break it
up that will be good.
00:43:09.82\00:43:11.15
And so this mixture we are
just gonna put in a bigger pot
00:43:11.19\00:43:13.29
because we need to
add all of this together.
00:43:13.32\00:43:15.46
Okay.
00:43:15.49\00:43:16.83
So this is our
tamarind and the water.
00:43:16.86\00:43:19.63
This is the base of the soup.
00:43:19.66\00:43:22.96
And maybe we can put this aside.
00:43:23.00\00:43:24.57
Yep. That's hot.
00:43:24.60\00:43:28.04
Okay and we are gonna put
this in because this is ready.
00:43:28.07\00:43:30.84
Okay.
00:43:30.87\00:43:32.21
And then the tomatoes will
be added in with the cilantro.
00:43:32.24\00:43:35.31
Nice. Now we
got some more water?
00:43:35.34\00:43:39.58
Yes.
00:43:39.61\00:43:41.12
Now you can make
this into a larger soup.
00:43:41.15\00:43:45.55
If you wanted to cook
it in a large stock pot
00:43:45.59\00:43:47.92
you can add as much
water as you would like
00:43:47.96\00:43:50.13
because the tamarind
has a pretty distinct taste
00:43:50.16\00:43:53.90
and it won't loose it.
00:43:53.93\00:43:55.76
So if you want to
make a larger quantity
00:43:55.80\00:43:57.57
you can then freeze
some if you wanted to.
00:43:57.60\00:44:00.64
Oh, nice. Yeah.
00:44:00.67\00:44:02.50
And it's a good
tamarind that aids in digestion
00:44:02.54\00:44:04.47
because you were
saying it's good for--
00:44:04.51\00:44:05.91
Okay, it's the
tamarind. Okay. Yes.
00:44:05.94\00:44:08.38
Okay. So we've
got that in there.
00:44:08.41\00:44:10.05
We are also going to
add our cilantro leaves
00:44:10.08\00:44:12.51
because we want those
to have a chance to wilt
00:44:12.55\00:44:15.92
and also blend
in with the flavor.
00:44:15.95\00:44:18.85
Nice.
00:44:18.89\00:44:20.22
So we are adding all this in
00:44:20.26\00:44:22.12
and once we have all
this in, we add the tomatoes.
00:44:22.16\00:44:26.80
And the tomatoes are
good over there, Ivan.
00:44:26.83\00:44:28.36
Yeah. Yeah.
00:44:28.40\00:44:30.00
They look good. Yeah.
00:44:30.03\00:44:31.63
We will add our
salt, salt to taste.
00:44:31.67\00:44:38.41
Cayenne pepper. Okay.
00:44:38.44\00:44:41.94
We added about a teaspoon.
00:44:41.98\00:44:43.35
We like a lot you
can half a teaspoon.
00:44:43.38\00:44:45.85
Quarter teaspoon and
our hing. Nice. Okay.
00:44:45.88\00:44:49.98
And so we will stir this up
00:44:50.02\00:44:52.05
and then typically we
want to put the cover on.
00:44:52.09\00:44:54.69
We can see it's
steaming, right it's hot.
00:44:54.72\00:44:57.63
And by putting the cover on
that cilantro will just wilts.
00:44:57.66\00:45:03.20
Here we go. It's
just at one. Okay.
00:45:03.23\00:45:05.90
Yes. Okay, so tomato is ready.
00:45:05.93\00:45:08.20
Great. Tomatoes are ready.
00:45:08.24\00:45:09.60
We can put the
tomatoes right in.
00:45:09.64\00:45:11.17
I can bring this
little closer for you here.
00:45:11.21\00:45:13.27
Thank you.
00:45:13.31\00:45:15.74
And you can just
pour that right in.
00:45:15.78\00:45:17.65
And how long you put the lid on,
00:45:17.68\00:45:20.02
let it wilt how long?
00:45:20.05\00:45:21.38
About 30 minutes.
Thirty minutes, okay.
00:45:21.42\00:45:23.28
So Rasam is pretty cheap
or else sometimes you can
00:45:23.32\00:45:26.15
even get it for
free in certain places.
00:45:26.19\00:45:28.19
But I noticed when I came here
00:45:28.22\00:45:30.36
Rasam was like expensive for me.
00:45:30.39\00:45:31.99
Especially in
New York City. Yeah.
00:45:32.03\00:45:35.16
Now we have some that's all done
00:45:35.20\00:45:36.80
because we want to
get to our last recipe.
00:45:36.83\00:45:38.17
Yes. This is all done.
00:45:38.20\00:45:39.53
And I can see it
changed color as it sat there,
00:45:39.57\00:45:41.24
and as you can see
the difference there.
00:45:41.27\00:45:42.74
Yes.
00:45:42.77\00:45:44.11
As the cilantro mingles
in there it does change.
00:45:44.14\00:45:47.44
You know, that's very nice.
00:45:47.48\00:45:48.84
And then I have a little
bit I pulled out of the pot.
00:45:48.88\00:45:50.88
I got to try this.
00:45:50.91\00:45:52.98
Now this is my first time with
tamarind so we will find out.
00:45:53.01\00:45:55.25
Okay. Oh, great.
00:45:55.28\00:45:58.72
Very different,
right? Very tasty.
00:45:58.75\00:46:01.89
Yes. Oh, yeah, this is great.
00:46:01.92\00:46:04.13
You got to try this at
home. That's very good.
00:46:04.16\00:46:05.96
So next time you are sick,
00:46:05.99\00:46:07.33
if you have a cold
or a chest congestion
00:46:07.36\00:46:09.50
or any type of cough--
00:46:09.53\00:46:11.23
Make some Rasam. That's right.
00:46:11.27\00:46:13.17
And then after
that we need our lassi.
00:46:13.20\00:46:15.00
So let's read our last recipe
for the Vegan Mango Lassi.
00:46:15.04\00:46:18.81
I have been waiting
the whole program for this.
00:46:39.33\00:46:43.53
Mango lassi, I'm
excited about it.
00:46:43.57\00:46:45.73
Yes. Yes.
00:46:45.77\00:46:47.10
So this is a typical--
00:46:47.14\00:46:48.47
South Indian drink
especially during summer time.
00:46:48.50\00:46:50.97
Okay.
00:46:51.01\00:46:52.34
So we veganised the whole thing.
00:46:52.37\00:46:54.44
So there is no dairy in it.
00:46:54.48\00:46:56.68
We made it with almond milk,
00:46:56.71\00:46:58.05
real almond milk
which Heidi will say--
00:46:58.08\00:47:00.92
Yeah, and we
make the almond milk
00:47:00.95\00:47:02.28
on the different program.
00:47:02.32\00:47:03.65
You can always get the recipe.
00:47:03.69\00:47:05.02
Just go to our
website, look at the recipe
00:47:05.05\00:47:06.39
and its there but tell
us briefly what's in that.
00:47:06.42\00:47:08.49
Sure, it's real easy.
00:47:08.52\00:47:09.86
It's one cup of almonds
that have been soaked overnight
00:47:09.89\00:47:12.49
before hand and mixed
with three cups of water,
00:47:12.53\00:47:17.03
blended in the
Vitamix with few dates,
00:47:17.07\00:47:20.64
some vanilla and a
little bit of salt.
00:47:20.67\00:47:22.50
That was very easy.
Very easy and delicious.
00:47:22.54\00:47:24.91
And then just strain
out and keep the pulp
00:47:24.94\00:47:26.27
for something else and then
use and the milk was fabulous.
00:47:26.31\00:47:28.41
Yeah.
00:47:28.44\00:47:29.78
So that really adds to
the taste in this recipe
00:47:29.81\00:47:32.55
and as Ivan said we kind
of veganised this typically
00:47:32.58\00:47:36.62
they use heavy cream and sugar
00:47:36.65\00:47:39.12
and lots of dairy
in the mango lassi.
00:47:39.15\00:47:42.32
So this will be
delicious vegan version.
00:47:42.36\00:47:45.29
So we are pouring in our
real almond milk, our mango.
00:47:45.33\00:47:51.70
We are using
frozen mango chunks here.
00:47:51.73\00:47:54.14
Nice.
00:47:54.17\00:47:56.77
And depending on how
thick or thin you want it
00:47:56.81\00:48:00.01
you can put in the juice.
00:48:00.04\00:48:01.44
But we like it a little
bit thicker so I'm just putting
00:48:01.48\00:48:04.38
in the mango pieces
here as much as possible.
00:48:04.41\00:48:06.98
Nice.
00:48:07.02\00:48:12.05
And this could be
like a regular smoothie
00:48:12.09\00:48:13.56
but you said you are
putting a few different herbs.
00:48:13.59\00:48:15.52
Yeah, couple of, couple of.
00:48:15.56\00:48:16.89
Spices that are
making the difference.
00:48:16.93\00:48:18.26
Correct, correct. Yes.
00:48:18.29\00:48:19.63
Because saffron and the
cardamom makes it Indian.
00:48:19.66\00:48:21.13
If you take it
off that's not Indian.
00:48:21.16\00:48:22.93
So we are gonna also
blend in the cardamom
00:48:22.96\00:48:26.60
but we will add
the saffron at the end.
00:48:26.63\00:48:28.70
Okay. Into our glass.
00:48:28.74\00:48:31.14
So we are just
gonna blend this up.
00:48:31.17\00:48:32.57
It's so easy and
quick. There you go.
00:48:32.61\00:48:35.91
So we can see it's
changed to light yellow color.
00:48:53.03\00:48:55.36
Just want to get those mangoes
00:48:55.40\00:48:57.00
I will blend it in
with the almond milk.
00:48:57.03\00:48:58.57
That's all there it's
to it? That's really is.
00:48:58.60\00:49:00.04
Wow. Okay.
00:49:00.07\00:49:01.97
And so then you would pour this
00:49:02.00\00:49:03.51
into your
favorite pitcher or glass.
00:49:03.54\00:49:05.57
And then when is the
saffron come in there?
00:49:05.61\00:49:07.01
So the saffron we
actually put into the glass.
00:49:07.04\00:49:10.48
See I have a glass here.
00:49:10.51\00:49:12.31
We will just put in really--
00:49:12.35\00:49:14.05
only need like
one or two pieces.
00:49:14.08\00:49:16.45
If you put too much
it will overpower it.
00:49:16.48\00:49:19.29
It's got a pungent smell
and this is also a good spice
00:49:19.32\00:49:22.89
actually found
mostly in Southern Europe
00:49:22.92\00:49:24.83
and Northern most part of India.
00:49:24.86\00:49:26.49
It's called-- its an
exotic spice actually.
00:49:26.53\00:49:28.03
Yeah. Little pricy but--
00:49:28.06\00:49:31.63
So we will pour some.
00:49:31.67\00:49:38.54
It's good right? Not too sweet.
00:49:38.57\00:49:40.38
Oh, that's fabulous.
00:49:40.41\00:49:42.24
Not sweet it is perfect.
This is very good. I love it.
00:49:42.28\00:49:46.31
And the saffron
makes a big difference.
00:49:46.35\00:49:47.68
Yes. Yes, absolutely.
00:49:47.72\00:49:49.05
It does.
00:49:49.08\00:49:50.42
It's not too
strong but you can taste
00:49:50.45\00:49:51.79
just a little bit of
it and it's fabulous.
00:49:51.82\00:49:53.15
Yes. Yeah.
00:49:53.19\00:49:54.86
And so just a
couple of little pieces.
00:49:54.89\00:49:56.89
Saffron is also good
for skin and hair as well.
00:49:56.93\00:49:59.13
Really? Yes.
00:49:59.16\00:50:00.50
It's very good. It's very good.
00:50:00.53\00:50:02.26
Does it make your hair
grow? I'm not sure of that.
00:50:02.30\00:50:04.43
It was other one we
talked about remember?
00:50:04.47\00:50:05.83
Tamarind-- Oh,
that was tamarind.
00:50:05.87\00:50:07.57
And curry leaves also.
00:50:07.60\00:50:08.94
Yes, curry leaves are
also very good for the hair.
00:50:08.97\00:50:10.61
And keep it from
turning grey. Yes.
00:50:10.64\00:50:11.97
Yes.
00:50:12.01\00:50:13.34
On our Facebook
page we have recipes,
00:50:13.38\00:50:14.71
natural remedies based
on Indian cooking as well
00:50:14.74\00:50:18.15
like Indian dishes
00:50:18.18\00:50:20.52
so that something
people can make use of.
00:50:20.55\00:50:22.88
Oh, that's great absolutely
00:50:22.92\00:50:24.25
and its just
Heidi's Health Kitchen.
00:50:24.29\00:50:25.99
Yes. Facebook.come/
Heidi'sHealthKitchen.
00:50:26.02\00:50:28.62
Yeah, that's great. Yeah.
00:50:28.66\00:50:29.99
So what other
stuff would we find?
00:50:30.03\00:50:31.66
I know you have
different products
00:50:31.69\00:50:33.03
and we are gonna give
your address in just a moment
00:50:33.06\00:50:34.40
but what are the products
and the different things
00:50:34.43\00:50:36.00
that you have available?
00:50:36.03\00:50:37.73
So we have our carubies,
they are like a carob treat.
00:50:37.77\00:50:41.47
They are absolutely delicious.
00:50:41.50\00:50:43.00
They come in nine flavors
you have to try them all.
00:50:43.04\00:50:46.54
We got a little
box here but-- Yes.
00:50:46.57\00:50:48.51
This little box here
with little brown and pink
00:50:48.54\00:50:50.85
but Heidi's Health Kitchen
carubies they are really good.
00:50:50.88\00:50:53.11
Yes.
00:50:53.15\00:50:54.48
I have had them,
they are fabulous.
00:50:54.52\00:50:55.85
So those are
available on our website.
00:50:55.88\00:50:57.22
People can call us
or email us to order.
00:50:57.25\00:50:59.09
We also have
some other desserts,
00:50:59.12\00:51:01.96
a wide range of desserts
including our newest products
00:51:01.99\00:51:04.79
which is our
raw vegan ice cream.
00:51:04.83\00:51:06.70
All layered raw vegan ice cream.
00:51:06.73\00:51:09.80
Tell me real quick
what are the four layers?
00:51:09.83\00:51:11.63
Carob, pistachio, almond and
black forest which is cherry.
00:51:11.67\00:51:18.04
That sounds wonderful
00:51:18.07\00:51:19.51
and there's also some raw tarts,
00:51:19.54\00:51:21.64
there are some lasagna,
00:51:21.68\00:51:23.08
there is some
all different stuff.
00:51:23.11\00:51:24.55
Yes. Raw peanut butter.
00:51:24.58\00:51:25.91
Yes, kale chips, raw
peanut butter cookies.
00:51:25.95\00:51:27.85
Exciting. That's wonderful.
00:51:27.88\00:51:29.22
Well, what we want to
do right now is to put up
00:51:29.25\00:51:31.19
Heidi and Ivan's
contact information.
00:51:31.22\00:51:33.72
If you would like them
to come to your church,
00:51:33.76\00:51:35.49
your community center
put on a cooking school.
00:51:35.52\00:51:38.16
If you are interested in
any one of these yummy products
00:51:38.19\00:51:40.70
we've been talking
about or you are interested
00:51:40.73\00:51:43.30
in supporting
the new restaurant,
00:51:43.33\00:51:44.83
the venture that God
has put on their heart,
00:51:44.87\00:51:47.44
here is how you
can do just that.
00:51:47.47\00:51:51.64
Heidi's Health
Kitchen is committed
00:51:51.67\00:51:53.31
to offering
delicious, healthy, vegan foods
00:51:53.34\00:51:56.48
that are
appealing to the senses.
00:51:56.51\00:51:58.25
If you would like to
know more you can write
00:51:58.28\00:52:00.12
to Heidi's Health
Kitchen, PO Box 232, Babylon,
00:52:00.15\00:52:04.69
New York 11702.
00:52:04.72\00:52:07.62
That's Heidi's
Health Kitchen, PO Box 232,
00:52:07.66\00:52:11.29
Babylon, New York 11702.
00:52:11.33\00:52:14.73
You can call 631-663-3128,
that's 631-663-3128
00:52:14.76\00:52:21.97
or visit them online for events,
00:52:22.00\00:52:24.47
food and more at
heidishealthkitchen.com,
00:52:24.51\00:52:28.18
that's heidishealthkitchen.com.
00:52:28.21\00:52:31.75