Participants:
Series Code: TDY
Program Code: TDY015042A
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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 00:46 I want to spend my life 00:51 Mending broken people 01:06 Hello, friends, and welcome 01:07 to another 3ABN today cooking program. 01:10 I'm Jill Morikone and with me in the kitchen 01:13 are some special guest and special friends 01:15 of the ministry here. 01:17 I'm speaking of Heidi Tompkins and Ivan Raj. 01:20 And welcome to both of you, 01:21 we are so glad that you are here. 01:23 Thank you. We are glad to be here. 01:25 Now we first met Ivan and Heidi 01:27 at our winter camp meeting in Sanford, 01:29 Florida and we were just so blessed 01:30 by their passion for God and their heart for ministry. 01:34 And we just wanted you to come 01:35 and to share with our friends at home 01:38 just the talents that God has given you 01:40 and the health ministry that God has given you. 01:42 So tell me a little bit about Heidi's Health Kitchen 01:45 and your ministry and what you are involved in? 01:48 Sure. 01:49 So Heidi's Health Kitchen is in New York City. 01:52 We are a health food ministry and we teach, 01:55 we offer free cooking classes in New York City 01:58 which I don't think anyone 01:59 offers for free in New York City. 02:01 Especially vegan and gluten free. 02:03 Yes. 02:04 Because your ministry focus 02:06 is entirely on vegan and gluten free. 02:07 Yes. Okay. 02:08 Plant based vegan, gluten free. 02:10 And so we are doing all we can to educate people 02:14 while we are looking for a place 02:16 to open an Adventist restaurant 02:18 or a hygienic restaurant in New York City. 02:20 Amen. Yes. Yes. 02:22 We want to add medical missionaries and Bible workers 02:26 as well as a part of our team 02:27 in the Heidi's Health Kitchen restaurant. 02:29 So people ask us where is your kitchen? 02:31 We said, no we don't have-- 02:32 we have the name right now but the kitchen will follow. 02:36 We kept the name as kitchen, 02:37 I mean, we used the word kitchen 02:39 in the name out of faith. 02:41 Amen. Amen. Yes. 02:43 That's wonderful. Yes. 02:44 Now you are already involved in creating recipes. 02:46 You are involved. 02:47 You have a Facebook, 02:48 you have--- I know they have fantastic, 02:50 they have a website but they have fantastic food 02:52 because I've tried some of it and it's very good. 02:55 I know that they have carubies, carob carubies, 02:57 they have other products that you, 02:59 that you make and sell. 03:00 You also do cooking classes 03:01 but the Lord is leading you to open up a restaurant. 03:04 Yes. 03:05 Yes, and we are very excited about that. 03:06 We've been praying it for-- 03:08 we've been praying for that for months. 03:09 We've started actually looking at real estate, 03:12 commercial real estate in New York City 03:13 looking for that right place we know at the right time 03:16 God will open it up. 03:17 Yes. Amen. Amen. 03:19 Well, we are drawing with you in prayer for that. 03:21 Amen. It's such a big need. 03:22 It is. 03:24 You know, and people can come in 03:25 and that you can become acquainted with people 03:26 in the community and then reach out with the gospel. 03:28 Correct, correct, that's the goal. 03:30 Right. Yes. 03:31 Amen. 03:33 Well, today we are doing Indian food. 03:36 Yes. We love Indian food. Now we did mention before. 03:39 Ivan, you are originally from India. 03:40 Yes. 03:42 I'm from a city called Chennai, South India. 03:43 Yeah. 03:44 And you are the inspiration behind the Indian dishes? 03:46 Absolutely. 03:47 The thing was although I was inspiration 03:49 she learned to make it by herself. 03:51 Okay. 03:52 Everything was like she learned it by herself 03:53 and then she makes excellent Indian food. 03:55 Yeah. 03:57 So you didn't grow up in India or anything like that but, 03:59 you know, God put on your heart 04:00 and then you are creating the food. 04:02 I've always enjoyed spicy food 04:04 and as I've learned more about the spices from India 04:07 they just fit right in. 04:08 Yeah. 04:10 So God has given me wisdom on what to use 04:11 and what to put together and so just learned by doing. 04:16 Oh, that's exciting. Yeah, I'm excited by that. 04:18 Let's look at the recipes 04:19 that we are gonna be making here today. 04:21 We are starting with Sambar, Sambar powder. 04:23 Yes. And what's Sambar powder? 04:27 Sambar powder is a seasoning that is used in Sambar 04:33 and as I've used it I really love that flavors thing 04:38 so I added several recipes which we will be doing today. 04:41 So the Sambar powder 04:42 we are using in a lot of different things. 04:43 Then we are making-- 04:45 we are putting in Sambar which is a type of stew, 04:46 is that correct? 04:47 Yes, correct. 04:49 And I see you have served her next to rice cakes. 04:51 Idly. Idly. 04:52 Yes. Okay, very nice. 04:54 And then a Creamy Cashew Sauce with Broccoli and Brown Rice. 04:58 Yes. Now that's a nice layered dish. 05:00 Yes. Yes. 05:01 That just came to me one day I was just cooking 05:04 and experimenting with all these Indian spices 05:07 and that came to me and it was a good one. 05:09 Very good. Very good. 05:10 A keeper. Yeah. 05:12 And then we are making another soup and you call that Rasam. 05:13 Rasam. Rasam. 05:14 It's like a soup. 05:16 We call it in India as pepper water. 05:18 People like to drink it after they have their rice. 05:21 It's good for digestion. Nice. 05:23 And you can also mix rice with Rasam and have it as well. 05:25 Sambar and this one too what I understand 05:27 people drink it when they are sick. 05:29 Nice. Yes. 05:30 And we are ending with the Vegan Mango Lassi, 05:31 we got to have that. 05:33 We got to have that that's our dessert and that-- 05:34 Absolutely. Yes. 05:36 And you tell me that had a special, 05:37 some of the special spices from India 05:38 that made it different than a regular smoothie. 05:40 Absolutely. 05:41 So I'm excited to learn all of that. 05:43 We are gonna do our first recipe. 05:44 We are gonna do the Sambar powder. 06:12 I should have had you read these ingredients. 06:18 So show us how we do it. Sure. 06:20 So this might be a little intimidating 06:22 when you think 60 red chilis but don't worry. 06:25 I was little stressed about that. 06:28 Okay, this is gonna be off the chart spicy. 06:30 Even her mom was stressed. You use 60 chilis? 06:34 Okay, that will be right. So we are gonna start. 06:36 We are gonna dry roast most of this 06:38 and then we are gonna blend it together 06:39 and it makes our Sambar powder. 06:41 So we are gonna start with the coriander seeds powder. 06:44 You can also use coriander seeds. 06:46 We are using the powder today. 06:47 And we are adding the 60 red chilis. 06:50 Wow. And so we are going to-- 06:53 Yeah, that's right. No, the one up there. 06:55 Yep. Okay. 06:57 So we are just gonna dry roast these 06:59 and we just turn them around a little bit. 07:02 Just heat them a little bit just to bring out 07:04 a little bit of the flavor. 07:07 And the chilis just let you know-- 07:09 the top has to be taken off and then you put it. 07:12 Okay. 07:14 And these don't need be broken 07:15 because we are gonna blend them. 07:17 So just real quick we are heating this up 07:20 and this is gonna go into that bowl, Jill. 07:22 Oh, this bowl here. Yes. 07:25 Okay. Wow. Okay. 07:27 Great. That's excellent. So we are gonna-- 07:30 And what's the purpose of dry roasting? 07:32 Well, how does that change its flavor? 07:34 The heat just changes the flavor and brings 07:37 the flavor out a little bit more. 07:38 Yes. 07:39 They are pretty tough to take raw. 07:41 You know, I mean, they have already, 07:43 they have already been dried, they are sun dried. 07:45 They have already been dried 07:49 but the heat does turn them down a little bit actually. 07:50 Okay. Okay, great. 07:52 So yes, we are putting that right into this bowl. 07:55 Okay. 07:57 Normally would you dry roast them 07:58 a little longer or is this? 07:59 It is, yes. Okay. Okay. 08:01 So like three or five minutes or what would be ideal? 08:04 Yes. 08:05 They will start to turn just a little bit brown. 08:08 Okay. We don't want to burn them. 08:10 Okay, so you kind of want to keep 08:12 an eye on them and stir them. 08:13 Yes. 08:15 Okay, so we just want to keep stirring them 08:16 with a wooden spoon. 08:17 The next thing that goes in is some of our dals, right. 08:21 So we are roasting the gram dal, 08:25 the toor dal and the urad dal together. 08:27 Now what's the difference between those three? 08:29 These are all different lentils. 08:31 Some of them are larger than the others you can see. 08:34 Some of them are cut in half. See these are split. 08:37 So this is a split yellow lentil. 08:38 Okay. I see that. 08:41 And they have lot of protein in them as well 08:43 and again it also helps to tone down the spiciness little bit. 08:46 Yes. Absolutely. Okay. 08:48 So we are gonna just toast these lightly 08:50 until they are light brown 08:51 and then we are adding our curry leaves 08:53 and I absolutely love curry leaves. 08:55 I like the flavor. 08:57 I love the smell and as soon as I started using 08:59 curry leaves they started going into everything. 09:03 Curry leaves are good for hair as for hair growth. 09:05 Really? Yes. Yes. 09:06 Yes, very good for hair. 09:08 They prevent graying of hair and they promote hair growth. 09:11 Wow. 09:12 So we have been learning 09:14 all these good things, curry leaves. 09:15 Yes. Absolutely. Okay. 09:19 And so then we are gonna transfer this mixture 09:21 into this bowl. 09:22 The thing is we don't want to roast anything too long. 09:25 We don't want anything to burn, 09:26 so we are doing things separately. 09:29 Will they pop or not? 09:30 They will not pop like mustard seeds. 09:31 Okay. No. 09:33 Now we are gonna do mustard seeds in another dish. 09:36 Now we are gonna dry roast the fenugreek seeds. 09:39 Now what's the principle of doing them separately 09:42 and sort of just dry roasting them all together? 09:45 Some of these pieces were little bit larger than these 09:48 and so they will take a little bit longer. 09:50 But you know, 09:52 they-- the times vary to dry roast them. 09:56 We don't want to burn anything. 09:57 We don't want to dry roast them for too long. 09:59 And so-- 10:01 Fenugreek seeds are actually good for diabetes. 10:04 Like controlling diabetic-- 10:07 like if they have in the morning 10:09 with an empty stomach have a handful, 10:11 not handful like half handful of fenugreek seeds with water 10:14 that helps control the-- 10:16 The blood sugar. 10:17 The blood sugar. It's very good. 10:18 My mom has tried and it worked for her. 10:20 Wow. Yeah. 10:22 Okay, kind of regulate her blood sugar 10:24 that she took fenugreek seeds in the morning. 10:26 Yes. Yes. Correct. 10:28 That's great. 10:29 We advice you to do this under counsel with your doctor. 10:31 Yes, absolutely. 10:33 So don't just go off everything with that. 10:34 Okay, so these are getting toasted so we are-- 10:36 Oh, yeah, I think yes. We are all set. 10:37 See how they have changed color a little bit. 10:39 Yeah. Yeah. Yeah. 10:40 So these are gonna go right into here. 10:43 Oops, sorry. 10:45 We are gonna stir all this together a little bit 10:46 and it's gonna go right into that Vitamix. 10:48 Okay. Smells... 10:51 Do you smell it? Yes. 10:54 That's great I can smell it. There you go. 10:56 Okay, so we are gonna pour all this right in. 10:59 Can you get it? I think so. 11:03 I will be on sides. 11:04 Okay. Yes chili, chilis are long. 11:11 Nice. 11:13 And so then you could alter the spiciness of your dish. 11:15 You sure can. 11:17 How much of the sambar powder you would like. 11:18 Yes, it is a good way to control spice. 11:20 Absolutely. 11:21 You can say I want all 60 I'm gonna add the whole 11:23 or I'm gonna not 11:25 and I'm just gonna add a little bit of it 11:26 And so then we are going to go and add to here 11:30 our turmeric as well as the hing. 11:32 Hing. Now what's hing? 11:34 Hing has a Indian name 11:36 that Ivan will pronounce for us. 11:38 Oh, my goodness. Asafoetida, is that correct? 11:42 In my language in Tamil it's called as perungaayam. 11:46 you want to pronounce? 11:48 Yeah, perungaayam, so hing is better for all of us. 11:50 Hing is the American identification. 11:53 Okay. Yeah. 11:55 When you use turmeric and hing 11:56 you are to be very careful because, 11:57 you know, if you put your hand in it 12:00 and it will smell for a long time 12:02 and turmeric it stains. 12:03 Yes. Colors. Sure absolutely. 12:06 And so we are just gonna blend this up to a powder 12:08 and that's it. 12:09 It's easy as that. 12:16 We are just gonna push those red chilis down a little bit. 12:21 Yeah. 12:33 Okay. It's done. 12:35 There you go. And that's, that's it. 12:38 And we have one that finished up here 12:40 but it really is the same as this one right. 12:41 Yes, absolutely. 12:43 Oh, you can smell it. It's a good strong smell. 12:46 I got a good whip. I got a good whip. 12:51 And so this is our sambar powder. 12:53 Yeah. 12:54 And of course we have one there. 12:56 Yeah. Very nice. 12:57 So we are gonna put this then into the sambar. 12:59 Yes, we are. 13:00 As well as some of the other dishes. 13:02 Good. 13:03 All right, let's read that recipe. 13:04 You want to read that for us Heidi for the sambar? 13:54 So now we are putting the sambar powder 13:56 into this Sambar. 13:57 Now Ivan, you were just saying this is traditional? 14:01 Yes, it is a traditional how do we say like gravy. 14:04 You can add it to the rice. 14:05 Sambar can be added to the rice and you can also have it 14:08 with a dish called idlis and upma and pongals. 14:11 There are so many things-- I mean, Sambar is added 14:15 to many other things as well as a side. 14:17 So people dip in the Sambar and mix it up in the Sambar. 14:20 One of your favorite dishes? That's my favorite. 14:22 Your favorite. To make a dish. 14:24 Ivan told me he could eat this for breakfast, 14:26 lunch and dinner. 14:27 That's how much he likes it. 14:28 Wow. Oh, that's amazing. 14:30 So I think I have to learn how to make this. 14:33 Absolutely. You guys are ministry partners. 14:35 Yeah, that's right. Oh, that's great. 14:39 So with this we consider traditional 14:41 or with this be more like a party type of food 14:44 or just like every day you eat this? 14:45 Every day. Okay. 14:47 Every day we can eat it. That's nice. All right. 14:50 Well, you think a lot of ingredients go in here. 14:52 Yes, this process is a little bit lengthy 14:55 with all the cutting and chopping 14:56 but it is worth it. 14:57 It's worth it. It's worth it. 14:59 Okay, we will find out. 15:02 So the first thing that we are gonna do is 15:04 we are using toor dal and this is a split lentil 15:07 and you can see that it's yellow. 15:09 This has been washed and it's been soaked. 15:12 So you absolutely want to wash and soak your toor dal. 15:16 As you are washing it you will see it's very starchy. 15:20 The water will turn yellow. 15:21 So we want to wash it and rinse it and soak it 15:24 for 30 minutes and then we are putting it 15:25 at the bottom of our pressure cooker. 15:29 And this is the machine 15:30 that we use to cook everything all together. 15:34 I got a spoon. You need a spoon? 15:36 Oh, sure that would help. There you go. 15:40 So we just want to get all that in there. 15:42 That's the base and then we are gonna add 15:45 some good old American vegetables. 15:50 I grew up with a dad who likes meat and potatoes. 15:54 Meat and potatoes. 15:55 We are getting him switched over 15:57 to veggie meat and potatoes. 15:59 So on top of our toor dal we are going to-- 16:02 that's been soaked. 16:04 We are going to put our potato that's been chopped, 16:08 the three potatoes chopped. 16:10 And these are not yellow potatoes? 16:11 No, these are, yep. Okay. 16:14 Yes. 16:15 And then on top of that chopped tomatoes. 16:20 Good. 16:22 On top of that lot, it's a lot of onions. 16:25 It is a lot of onion going in here. 16:27 Yes. I see that. 16:28 But you know, they, you know, 16:30 in cooking they melt down to almost nothing, 16:32 you know, so it's perfectly fine. 16:36 We have the fire on yet or not? 16:37 Not yet. 16:39 We are gonna turn it on now and we are going to put 16:42 some spices in and then water to cover it. 16:45 Okay. 16:46 Okay, so on top of this we are going to put 16:50 the water to cover. 16:54 So it's not a measurable amount it's just enough to cover? 16:57 Just to cover, yes. 16:58 You need more, you want me to give me more? 16:59 That would be great. We do need a little bit more. 17:01 Ivan, can you turn on the flame? 17:04 This one? Yes. 17:06 It is. Okay. Excellent. 17:10 And then we are gonna start putting our other items. 17:14 There you go. Great. 17:17 So we are gonna pour more water in that 17:19 to cover those vegetables. 17:20 You need more? We do. 17:23 So note this out, we can get a big pitcher. 17:25 Lots of water, yes. 17:26 And we are gonna ahead and put in our green chilis, 17:30 our Sambar powder which we just made, crushed ginger. 17:40 I'll use that spoon, Ivan, please. 17:42 Okay. Great. 17:44 And then we are also putting in our turmeric. 17:46 Okay. Cayenne pepper which we love. 17:52 So it's got a couple of kicks. 17:54 We have red chilis and the Sambar powder going on, 17:56 we got the cayenne. 17:58 But everything just blends together naturally 17:59 and it's just delicious. 18:01 And then we are putting our salt. 18:02 Now you might think two tablespoons of salt is a lot 18:05 but remember now all these vegetables were fresh 18:09 and so it really isn't a lot and it just blends right in. 18:13 So we are gonna cover all of that with the water. 18:17 And then can I have that cover, Ivan? 18:19 Yeah. Oh, yeah. 18:20 Now your water is starting to come up. 18:22 Yes. Excellent. 18:25 And we are just going to mix this just as the spices 18:29 are distributed evenly because we want that to cook, 18:34 cook in there and I love the pressure cooker 18:36 because things cook much quicker. 18:38 Oh, yeah. Can I have the cover? 18:41 Sure. Sure. Sure. 18:42 I just want to scrape the sides as well. 18:44 Sure. 18:45 Yeah, very nice. It smells good. 18:49 Yes, very aromatic, right. It smells like India to me. 18:53 Going back home. 18:55 So then this pressure cooker be a challenge at times 19:00 but we want to get that pressed on 19:02 and then we close it and seal it. 19:03 Okay. 19:05 And this is going to cook for a little while 19:07 and while that is cooking we are going to actually cook 19:10 our eggplant and our green peppers. 19:13 And what's the purpose of cooking them separately 19:15 instead of cooking them in the pot 19:16 with your pressure cooker? 19:18 They would get very, very mushy 19:20 if they are in the pressure cooker 19:22 so we just cook them a little bit in the fry pan 19:24 and then they go in afterwards. 19:26 So they are not getting the bulk of the boiling. 19:28 Make sense. And the heating. 19:30 So let's see, we are going to I need the spoon. 19:33 Thank you. 19:34 So we are just putting in a little bit of coconut oil. 19:38 And can you turn this burn on, Ivan? 19:40 Yes. Nice. 19:41 And we are going to sauté the eggplant. 19:48 Because we don't want this to be-- 19:50 Mush. No. 19:53 No eggplant is not good mush. No. 19:56 So we just sauté this for a few minutes. 19:58 You know, when eggplant is cooked 19:59 it just turns a little bit of color 20:02 and then once it does then we are going to add 20:06 our chopped green bell peppers. 20:09 So you like to cook with coconut oil? 20:12 Yes. 20:13 Is that your cooking oil of preference 20:15 or is that just dealing with Indian food 20:16 or what you all usually use? 20:18 I think a lot of Indian food does use coconut oil. 20:21 That's probably their staple over there as far as oils 20:25 but you certainly could use olive oil. 20:27 Yeah, we try to, try our best on avoid canola oil. 20:30 Yes. 20:32 We prefer to use coconut or olive oil. 20:34 Oh, yeah, absolutely. 20:36 So you see that these are getting cooked here. 20:38 Yeah, they are just starting to go I can see that. 20:40 Yep. 20:41 And so on top of this we are going to add-- 20:44 Yep, we can see they are changing a little bit 20:45 in the bottom, we are gonna add our green bell pepper 20:48 and just sauté it for two to three minutes more. 20:51 Get these flavors cooked in together. 20:56 Nice. Yummy. 20:58 Now when you do your cooking school demonstrations 21:00 do you demonstrate Indian food or what type of food? 21:03 We have not yet. 21:04 It's interesting in New York City 21:06 we've had a lot of interest in raw food 21:09 and so although we started demonstrating cooked food 21:14 we always would demonstrate at least one raw recipe 21:18 because we want to encourage people to eat more raw fruits 21:21 and vegetables and replace the meats with natural proteins 21:26 from greens and beans and you know, 21:29 those types of things and salads. 21:32 So we have more and more interest in the raw food items. 21:37 People who are tying to think how can I add 21:40 more raw food less cooking time 21:43 and people seem to really like that. 21:45 So we actually have done more of that 21:47 and Indian food is lengthy, in detail, in preparation, 21:53 and in cooking and so we have not yet done these 21:56 but I'm sure that they would be a hit if we did. 21:59 Okay. I think so. Absolutely. No, that's great. 22:03 Absolutely. 22:04 So when you do your cooking demonstration 22:05 somehow you put out a survey, somehow you figure out 22:08 what the demographic wants or how do you do that 22:10 when you ask that what they are looking for? 22:12 We actually-- so every attendee, 22:13 every cooking class attendee 22:15 they get to fill out a survey sheet. 22:17 We ask them, what are their interests? 22:18 They like us to provide stress management classes 22:22 or raw food classes, or vegan food classes 22:25 and even we have an option for them 22:27 to check out for Bible studies as well. 22:29 Amen. Amen. 22:31 Combine the health with the gospel. 22:33 Yes. Yes. 22:34 I would say the majority are interested in raw food cooking 22:38 versus vegan cooking. 22:39 We have both of the options on there 22:40 and that's kind of how we gauge. 22:42 But in every class we are interacting with the audience. 22:45 We are talking to them and you know, 22:46 we always take up an interest for you know, 22:49 how many of you will go home and make this? 22:51 And we've seen the interest more 22:53 towards the raw foods believe it or not. 22:55 Okay. Okay. Yeah. 22:56 So this is ready and so at this point we are going to-- 23:01 That's the one in the back. The other one, the other one. 23:02 We are gonna turn this off and just set it aside 23:05 and we are mainly going to deal with what's in here. 23:07 Okay. 23:08 And so in here we are gonna open this up 23:11 and it's been cooking for a while 23:14 and we are gonna use a potato masher 23:18 and by now the potatoes are softer 23:22 and so we just want to mash. 23:23 Okay. 23:25 Now at home you probably like to cook 23:26 a little longer than we just did. 23:28 Yes. 23:29 Maybe 15 minutes, 15 something like that? 23:31 I typically cook it until the pressure cooker 23:34 starts to steam a whistle. 23:35 Okay. Yeah. Yeah. 23:36 Yes. Yeah. Yeah. 23:38 So we are just advancing it because of television. 23:40 Yes. Yes. 23:41 So you would mash all that together 23:44 and now on top of that we are gonna add 23:47 some of our other ingredients. 23:48 We are going to add our eggplant and pepper. 23:52 Oh, nice. 23:55 Which we've just cooked and it's ready. 23:59 You know, smells delicious. You did it okay there. 24:03 Yes. 24:07 This is a good full pot. This makes a lot of Sambar. 24:10 It really does. Yes. This can be eaten for days. 24:13 Yeah. 24:15 Depending how many are in the family. 24:16 It doesn't last that long with Heidi's Health Kitchen. 24:20 Maximum two days it's over. 24:23 And so we are gonna let this continue to cook here 24:25 and we are actually going to roast 24:27 some of the other seeds in the pan 24:29 while this continues to cook. 24:32 There are many versions, when you make Sambar 24:35 there are many versions to make Sambar. 24:37 Can make in different ways. 24:38 This is-- like although it may look little time consuming 24:41 we believe it's worth it 24:43 because everything we add is very healthy. 24:45 Every spices we just added is really healthy. 24:48 Yes. Yes. 24:50 And so now we are actually going to sauté 24:55 and just heat up some of the seeds. 24:57 Nice. 24:58 And the mustard seeds these are-- 24:59 They are gonna pop? They are gonna pop, yes. 25:01 Okay, I knew something about popping. 25:03 So we are putting in mustard seeds 25:05 and we are putting in cumin seeds. 25:08 Both will pop, the mustard seeds little bit more. 25:11 Okay. There you go. 25:12 And then to this we are also going to add red chilis. 25:16 Now these we have broken up 25:17 so this isn't the whole red chili. 25:19 Not the big ones like we had for the Sambar powder? 25:20 The big ones we broke up into about six or eight pieces each 25:24 because that would be pretty hot 25:26 if you got one of those in your mouth, right. 25:30 And so we break that up a little bit 25:32 and then we're also adding our curry leaves. 25:34 Nice. 25:36 Love this. This is the best part. 25:37 Oh, yeah. I like curry leaves. 25:40 And so let's see, we need to turn this flame on. 25:43 This one? 25:44 Should be the one at the back? There you go. 25:48 Yes. Okay. 25:50 So we're gonna mix all this together and let this sauté. 25:54 Nice. 25:56 Get all those seeds in there. 25:57 And you always leave the curry leaves 25:58 whole like that? 26:00 You never cut and never-- 26:01 Yes, I always leave them whole. Yes. Yep. 26:03 And so while that heats up we will hear the mustard seed 26:07 start to pop and the curry leaves 26:09 you can hear them getting crisp. 26:12 So we're going to let that sit for just a moment 26:17 and the other things that we have here are cilantro 26:21 and we have the hing, 26:24 the asafetida and we also have-- 26:27 this is fenugreek seeds powder. 26:29 So-- 26:30 So you want the seeds and the powder 26:32 or because you already have seeds in here? 26:34 This is actually powdered fenugreek seeds. 26:37 So fenugreek seeds powder 26:39 so it just ground up fenugreek seeds. 26:42 It was the mustard seed we put in here? 26:44 Yes. So I was confused. 26:45 Okay so we are not using, okay. 26:46 And these will go into our pot. 26:48 So while we are waiting for this a little bit 26:50 we are gonna take this off, 26:54 this off because we want to get the cilantro in there 26:56 and that's the flavor that we want to get mixed in. 26:59 Oh, yeah. Oh, yeah. 27:00 It's starting to get warmer now, 27:01 I can see it started just a little bit. 27:03 And so we can pour that in. Exactly. 27:08 And then we're just gonna mix this up 27:10 because we want to stir up all that stuff on the bottom 27:14 and get this all mixed in. 27:15 Get the cilantro in there 27:17 so that flavor can start mixing in. 27:19 And then this would boil for probably another five minutes. 27:23 The bulk of the boiling happens in the beginning. 27:25 Okay. In the pressure cooker 27:27 and then we just let this boil for another five minutes 27:30 and by that time these will be ready 27:32 and they will go right in. 27:35 Put that lid on. 27:36 Somehow this keeps turning off, 27:38 I don't know what's going on with it. 27:39 Oh, okay. 27:40 That explains why they are not popping. 27:42 I thought they ought to be popping. 27:43 Yeah, they usually pop really quick. 27:45 They are not popping what's going on. 27:46 So while we will leave for that to pop. 27:47 Tell me about the idly. 27:49 You can make idly or these are right here? 27:51 Yes, you can make idly. 27:53 Idly is made from rice flour and lentil flour. 27:58 Okay. Yes. 28:00 So Sambar is like pretty much like one of the sides 28:02 which we can use for idly 28:03 and idly is very good for babies as well 28:07 because it's easy to digest. 28:09 So if somebody is sick they can have idlies, 28:12 it's easy to digest 28:13 and when people have diabetes or high-- 28:15 I mean, blood pressure whatever it is, it's very, 28:18 how do I say is doctor's they just say go have idly, 28:21 you can eat idly. 28:22 Okay. Have idly it's steamed. 28:25 The doctor says go home and have some toast 28:26 and ginger ale they go home and have idly. 28:28 Idly. Wow, okay. Yeah. Okay, now this is doing better. 28:32 Yes, absolutely. You see, yeah. 28:36 And before these popping out at us which they are. 28:39 We are gonna-- They don't need much. 28:42 Just a little bit. Yes. Just a little bit. 28:44 We just want to get them heated up. 28:45 We want the curry leaves to get a little bit crisp 28:48 and then it's ready to go into our mixture. 28:51 And we would add it to the mixture 28:52 and you cook another 5-10 minutes and then-- 28:54 Yes, and then it's ready to serve. 28:57 We got one done already. Yes. 28:58 Nice. It looks wonderful. 29:02 So we just pour this right in 29:05 and just a few more minutes 29:06 to let all these flavors soak in together yeah, 29:10 and as I mentioned you know, 29:12 you could eat this right away but it's very spicy. 29:16 If you let it sit for a couple of hours 29:19 the flavors blend in together and that, you know, 29:24 the tomatoes and the potatoes 29:27 those bland type of vegetables-- 29:29 That would kind of tone it down. 29:30 Really tone it down, yeah. 29:32 And the lentils, the toor dal that we put in the bottom. 29:34 I can borrow your spoon there I'm gonna try some here. 29:36 Absolutely. 29:39 Make sure we don't have any red chilis on it. 29:47 Oh, that's very good. Little bit of a kick, right? 29:51 Oh, it has a kick definitely but it's good. 29:54 I like that. Good flavor. Yes. 29:56 I like the curry, I love the different seasonings, 29:58 you know, what you put in for the Indian is very good. 30:00 Yeah. Yummy. 30:01 So it's delicious. 30:03 This is become a staple, 30:04 we have to have this like once a week. 30:05 It's wonderful. 30:07 Let's go to our next recipe here. 30:09 For the Creamy Cashew Sauce with Broccoli and Brown Rice, 30:13 you want to read that? 31:00 So this cashew with broccoli and rice 31:03 is actually a special creation you came up with, right? 31:05 Yes, one day I was in the kitchen, 31:07 I was experimenting with cumin seeds 31:09 which I typically put into everything 31:11 because I love them 31:12 and I thought what should I put in 31:13 and I looked in my fridge 31:15 and I had all these things and I created this recipe. 31:16 Wow, that's a gift. You know-- That is God's gift. 31:19 It really comes from God. 31:21 I couldn't go into the kitchen and just say I have cumin seeds 31:23 I'm gonna come up with this. 31:24 So that's a gift. Praise the Lord, okay. 31:26 Praise God. 31:27 So to get started Ivan, you can turn this burner on. 31:29 We are just gonna put in a little bit of coconut oil 31:31 and we are going to sauté some cumin seeds 31:38 and to this we are going to add some chopped garlic. 31:43 So this is gonna smell very-- Garlicky. 31:46 Garlicky. 31:48 As well as the onion we are putting onion in here as well. 31:52 The fresh garlic has such a good taste. 31:54 Yeah, absolutely. So good for you too. 31:58 Okay, so we will put these aside. 32:02 So we are just gonna let this cook together little bit, 32:07 get the heat going. 32:09 So you kind of did them a little sliced wedges 32:11 for something size? 32:12 Yes. Yes. 32:14 So you are not gonna chop it real small, right? 32:15 Yeah, it doesn't have to be because, 32:17 you know, the onion melts down a little bit 32:18 and works out very, very well. 32:22 Okay, so we would typically sauté this 32:23 for about three minutes 32:26 and then to this we are going to add little bit of water 32:29 just really to cover. 32:32 It would probably measure out to be about a cup of water. 32:37 Okay. There you go, that's good. 32:42 And then to that we are going to go ahead and add cashews. 32:47 Nice. Love cashews. 32:50 This is very Asian to have cashews in your stir fry dish. 32:53 Yeah. Oh, yeah. 32:54 Yeah. Also Indian as well. 32:57 And so now we are adding that Sambar powder 32:59 that we made earlier. 33:00 Okay. 33:01 So you put in a lot of your dishes. 33:03 I do. Yeah, yeah. 33:04 I really like the taste of it, the blend of the spices. 33:07 Does it keep in the cupboard long time? 33:08 Absolutely. At least six months. 33:10 Okay. Probably longer. 33:11 So you can just make up what we did 33:13 and then just use it in all your different dishes. 33:14 Absolutely. Absolutely. 33:16 Then we are putting chicken style seasoning, 33:20 nutritional yeast flakes. 33:22 Yes. 33:23 That will give you that cheesy feel and salt. 33:28 And you are like pink Himalayan salt. 33:30 Yes or grey Celtic salt. I prefer the pink. 33:35 Like pink. Well was our first clue. 33:41 So we just need to stir this in a little bit more to get that. 33:44 Nutritional yeast stirred in with the Sambar powder. 33:46 We need all these flavors to come together a little bit. 33:49 And then to this we are gonna be adding our veggie meat. 33:53 Okay. 33:54 Now you can use cubes tofu, it works very, very well. 33:57 The cubes tofu kind of has that, you know, 34:01 egg consistency a little bit more 34:04 but we are gonna put in this cubed veggi meat. 34:07 Okay. 34:08 This is sort of veggie meat you like to use? 34:10 For this one I use a brand called Quorn. 34:12 Okay. And it's a fairly healthy. 34:17 It works well and it works well. 34:18 It does. It really does. Yes, exactly. 34:21 And so we are gonna let this sit for a little while, 34:24 get this flavors blended in and we are gonna get ready 34:27 to make our sauce which we are gonna use the Vitamix for. 34:29 Very nice. Okay. 34:31 And the sauce uses vegetable broth. 34:34 Okay. More cashews. 34:36 Now what do you do for your vegetable broth? 34:38 Would you go out and buy vegetable broth 34:40 from the store or would you? 34:41 You sure could, sometimes-- 34:43 Vegetables that you cook of what you do? 34:44 You could do either of those. 34:46 Also sometimes in a health food store they will have 34:48 cubed veggie broth that you soak in water and add. 34:53 So any one of those options is great. 34:55 That sure saves times, yes. 34:58 So we are gonna put in our veggie broth. 35:03 We're also going to put in half a cup of the cashews. 35:07 The cashews were separated. 35:10 You want to make this little bit thicker 35:12 and now we are going to add-- 35:15 Here I go. Thanks. 35:17 We're gonna add some of our mixture here 35:19 because we want the onion and garlic flavor. 35:22 Yes, in your sauce. Yes, in our sauce. 35:24 Now normally You'd let this cook 35:26 for how long before you eat? 35:27 Only few minutes. 35:29 It's really, it's really probably fine. 35:31 The veggie meat we just want to let it 35:34 absorb the flavor a little bit. 35:38 And so we are going to-- Oh, okay. 35:43 Take quite a bit of this. 35:45 This is actually a good replacement for people 35:48 who are into meat and cheese, you know. 35:51 Yes, absolutely. It's a very good replacement. 35:55 Because you say, well, I'm used to eating with meat 35:56 so I don't know what to do, I don't know what to do. 35:59 I'm definitely not going to just eat leafy greens. 36:02 Right. Right. 36:03 So I want something hearty 36:04 so this would be a good substitute. 36:06 And tofu is also like a good replacement 36:08 for egg in this dish. 36:10 Oh, okay. 36:13 So we just need a little of this, 36:16 you know, the cashews in there make sure you grab 36:18 some onions and some garlic. 36:20 That's what's really gonna give this sauce the flavor 36:23 and make it creamy. 36:24 Can you just stir that a little bit more, Ivan? 36:26 And so we are gonna blend this. Okay. 36:45 And it doesn't take much. 36:46 We just want to get the cashews grind up really. 36:50 And so we will typically serve this dish over brown rice. 36:55 Sounds fabulous. Yes. 36:57 And so we've got our brown rice 37:00 and then on top of that we would layer-- 37:06 you can turn the heat off, Ivan. 37:07 Sure. 37:09 So then we would layer basically this. 37:12 On top of your rice? On top of our rice. 37:17 Nice. Yummy. Yes. 37:20 And then on top of that we would put 37:22 some already steamed broccoli. 37:25 Okay. Not too cooked. 37:27 And then on top of that we would pour our sauce. 37:31 Now this is all set up, does it thicken? 37:33 It does if you let it sit, it does. 37:36 It definitely does. 37:38 Man, that looks good. Yes. 37:40 And then we have one that's finished 37:41 that actually is over the rice. 37:43 You can actually see It's over the rice. 37:44 Yes, absolutely. I love that. 37:48 It's such a great dish to bring to your next family gathering 37:51 or church potluck or-- 37:53 It's a layered dish. Yes. 37:55 Because you have the rice first 37:56 and then you have the cashew and the onion and the-- 38:00 Veggie meat. Yes. 38:01 And then you put the broccoli, steamed broccoli on top 38:03 and then you get the sauce on top. 38:05 So that way we are getting fiber, 38:06 we are getting protein, 38:08 we are getting basically everything we need in one meal. 38:11 Yeah, that's wonderful. 38:13 I'm gonna take one piece out of here. 38:14 Sure. Oh, this is good. 38:21 You taste the cumin? That's very good. 38:26 She wants to make sure 38:28 you taste the cumin out of all these. 38:34 It's perfect, it's not too spicy. 38:36 It's perfect. Right. 38:38 Yeah. Great flavor. I love that. 38:40 I gonna may eat some more of that. 38:42 Let's go to our next recipe here. 38:43 You want to read that, Heidi? 38:45 Sure. So the next recipe is Rasam. 39:10 You told us Ivan, at the beginning 39:12 when we talked about the Rasam 39:13 and we saw the picture of it that you would use this, 39:15 you eat it after, right? 39:18 We can actually-- we typically specially 39:21 in south India, people have Rasam after they have rice. 39:25 After they have their main course 39:26 at the end of their-- 39:28 But before dessert or? 39:30 Before dessert. Yes, absolutely before dessert. 39:32 Okay. 39:33 Yeah and it's very good for digestion. 39:34 Rasam is very good for digestion. 39:36 That's good. Yeah. 39:37 You know, we would think of having a little soup 39:39 at the beginning and then you go transition 39:41 into entrée but you are saying you have this after. 39:43 Yes. 39:44 It's good for also cold, cough as well. 39:46 It actually relieves 39:47 because tamarind has that properties in it 39:50 which helps relieve-- 39:53 tamarind and cayenne pepper 39:54 as well chest congestion all those stuff. 39:56 Oh, that's great. Yeah, okay. 39:58 Well, we already got some stuff going. 40:00 So what we did was we took our tamarind paste 40:03 and we put it in a pot with our three tomatoes. 40:07 We covered it with water and we boil this 40:10 because we need to remove the skins from the tomatoes 40:14 which Ivan will do now. 40:17 And they need to boil for them to loosen up enough for us 40:19 to get the skins off. 40:21 And so he will work on that right now. 40:25 Tamarind is the base of this soup 40:27 and it's got a very unique flavor. 40:30 It blends-- it goes very, 40:32 very well with the tomato and the cilantro. 40:34 Nice, okay. Yes. 40:35 So you just have three big tomatoes that we boil 40:37 so that the skins will slip off easily? 40:40 Yes. Correct. Correct. 40:41 And while he is peeling off those skins 40:43 we are gonna go ahead and sauté some of the other items. 40:47 So we've just got a little bit of olive oil here. 40:49 You can use olive or coconut oil. 40:52 Oh, you want to put the fire on there. 40:53 Ivan, sure do. Yes, I will do that. 40:56 And we are gonna ahead and sauté curry leave, 40:59 cumin seeds and minced garlic. 41:02 And so again we want these curry leaves to get crisp. 41:16 Nice. Smells good. Okay. 41:23 So we are just gonna sauté this together. 41:28 And, Ivan, you can go and peel those skins off. 41:32 Once we have the skins off, we are gonna in a separate pot 41:36 put in the tamarind and the water and the tomatoes 41:39 and what we are sautéing here we are gonna mix it together 41:42 then we are gonna add our cilantro, 41:44 hing and cayenne. 41:46 Okay. Very nice. 41:48 And it's a delicious soup. Oh, yeah. It looks great. 41:51 I've never had anything like this so this is amazing. 41:54 Yes. 41:55 Now how is the tomato peeling going over there? 41:57 Hot? Manageable. 42:00 It's kind of hot, you know, you are trying to-- 42:03 Yeah, definitely. 42:04 We typically want to let that cool enough 42:05 that we can get our hands in there 42:07 because not only do we need to peel the skins off 42:10 but then we need to mash the tomatoes 42:13 so that they are not a chunk of stewed tomato 42:16 but pieces of stewed tomato. 42:19 Oh, yeah, I can hear them. 42:21 Okay, so our cumin seeds are popping. 42:22 They are starting to pop. 42:24 Our curry leaves are getting crispy. 42:27 So we got some good stuff going on here. 42:28 Yes. Okay. 42:35 And I like to stir that because the cumin seeds will burn 42:39 if the heat is on too high 42:41 or if they are in the pan for too long. 42:44 We don't want to burn them, 42:45 we just want to lightly roast them. 42:48 So this heat I'm actually going to turn off 42:54 and just let those sit there. 42:56 And-- It came as-- skins are peeled. 42:59 Yes, and if it's not too hot do you think 43:01 you could mash those up a little bit or they are hot? 43:02 It's good. Ivan. Do you want a spoon? 43:08 Maybe that will help, 43:09 you can break it up that will be good. 43:11 And so this mixture we are just gonna put in a bigger pot 43:13 because we need to add all of this together. 43:15 Okay. 43:16 So this is our tamarind and the water. 43:19 This is the base of the soup. 43:23 And maybe we can put this aside. 43:24 Yep. That's hot. 43:28 Okay and we are gonna put this in because this is ready. 43:30 Okay. 43:32 And then the tomatoes will be added in with the cilantro. 43:35 Nice. Now we got some more water? 43:39 Yes. 43:41 Now you can make this into a larger soup. 43:45 If you wanted to cook it in a large stock pot 43:47 you can add as much water as you would like 43:50 because the tamarind has a pretty distinct taste 43:53 and it won't loose it. 43:55 So if you want to make a larger quantity 43:57 you can then freeze some if you wanted to. 44:00 Oh, nice. Yeah. 44:02 And it's a good tamarind that aids in digestion 44:04 because you were saying it's good for-- 44:05 Okay, it's the tamarind. Okay. Yes. 44:08 Okay. So we've got that in there. 44:10 We are also going to add our cilantro leaves 44:12 because we want those to have a chance to wilt 44:15 and also blend in with the flavor. 44:18 Nice. 44:20 So we are adding all this in 44:22 and once we have all this in, we add the tomatoes. 44:26 And the tomatoes are good over there, Ivan. 44:28 Yeah. Yeah. 44:30 They look good. Yeah. 44:31 We will add our salt, salt to taste. 44:38 Cayenne pepper. Okay. 44:41 We added about a teaspoon. 44:43 We like a lot you can half a teaspoon. 44:45 Quarter teaspoon and our hing. Nice. Okay. 44:50 And so we will stir this up 44:52 and then typically we want to put the cover on. 44:54 We can see it's steaming, right it's hot. 44:57 And by putting the cover on that cilantro will just wilts. 45:03 Here we go. It's just at one. Okay. 45:05 Yes. Okay, so tomato is ready. 45:08 Great. Tomatoes are ready. 45:09 We can put the tomatoes right in. 45:11 I can bring this little closer for you here. 45:13 Thank you. 45:15 And you can just pour that right in. 45:17 And how long you put the lid on, 45:20 let it wilt how long? 45:21 About 30 minutes. Thirty minutes, okay. 45:23 So Rasam is pretty cheap or else sometimes you can 45:26 even get it for free in certain places. 45:28 But I noticed when I came here 45:30 Rasam was like expensive for me. 45:32 Especially in New York City. Yeah. 45:35 Now we have some that's all done 45:36 because we want to get to our last recipe. 45:38 Yes. This is all done. 45:39 And I can see it changed color as it sat there, 45:41 and as you can see the difference there. 45:42 Yes. 45:44 As the cilantro mingles in there it does change. 45:47 You know, that's very nice. 45:48 And then I have a little bit I pulled out of the pot. 45:50 I got to try this. 45:53 Now this is my first time with tamarind so we will find out. 45:55 Okay. Oh, great. 45:58 Very different, right? Very tasty. 46:01 Yes. Oh, yeah, this is great. 46:04 You got to try this at home. That's very good. 46:05 So next time you are sick, 46:07 if you have a cold or a chest congestion 46:09 or any type of cough-- 46:11 Make some Rasam. That's right. 46:13 And then after that we need our lassi. 46:15 So let's read our last recipe for the Vegan Mango Lassi. 46:39 I have been waiting the whole program for this. 46:43 Mango lassi, I'm excited about it. 46:45 Yes. Yes. 46:47 So this is a typical-- 46:48 South Indian drink especially during summer time. 46:51 Okay. 46:52 So we veganised the whole thing. 46:54 So there is no dairy in it. 46:56 We made it with almond milk, 46:58 real almond milk which Heidi will say-- 47:00 Yeah, and we make the almond milk 47:02 on the different program. 47:03 You can always get the recipe. 47:05 Just go to our website, look at the recipe 47:06 and its there but tell us briefly what's in that. 47:08 Sure, it's real easy. 47:09 It's one cup of almonds that have been soaked overnight 47:12 before hand and mixed with three cups of water, 47:17 blended in the Vitamix with few dates, 47:20 some vanilla and a little bit of salt. 47:22 That was very easy. Very easy and delicious. 47:24 And then just strain out and keep the pulp 47:26 for something else and then use and the milk was fabulous. 47:28 Yeah. 47:29 So that really adds to the taste in this recipe 47:32 and as Ivan said we kind of veganised this typically 47:36 they use heavy cream and sugar 47:39 and lots of dairy in the mango lassi. 47:42 So this will be delicious vegan version. 47:45 So we are pouring in our real almond milk, our mango. 47:51 We are using frozen mango chunks here. 47:54 Nice. 47:56 And depending on how thick or thin you want it 48:00 you can put in the juice. 48:01 But we like it a little bit thicker so I'm just putting 48:04 in the mango pieces here as much as possible. 48:07 Nice. 48:12 And this could be like a regular smoothie 48:13 but you said you are putting a few different herbs. 48:15 Yeah, couple of, couple of. 48:16 Spices that are making the difference. 48:18 Correct, correct. Yes. 48:19 Because saffron and the cardamom makes it Indian. 48:21 If you take it off that's not Indian. 48:22 So we are gonna also blend in the cardamom 48:26 but we will add the saffron at the end. 48:28 Okay. Into our glass. 48:31 So we are just gonna blend this up. 48:32 It's so easy and quick. There you go. 48:53 So we can see it's changed to light yellow color. 48:55 Just want to get those mangoes 48:57 I will blend it in with the almond milk. 48:58 That's all there it's to it? That's really is. 49:00 Wow. Okay. 49:02 And so then you would pour this 49:03 into your favorite pitcher or glass. 49:05 And then when is the saffron come in there? 49:07 So the saffron we actually put into the glass. 49:10 See I have a glass here. 49:12 We will just put in really-- 49:14 only need like one or two pieces. 49:16 If you put too much it will overpower it. 49:19 It's got a pungent smell and this is also a good spice 49:22 actually found mostly in Southern Europe 49:24 and Northern most part of India. 49:26 It's called-- its an exotic spice actually. 49:28 Yeah. Little pricy but-- 49:31 So we will pour some. 49:38 It's good right? Not too sweet. 49:40 Oh, that's fabulous. 49:42 Not sweet it is perfect. This is very good. I love it. 49:46 And the saffron makes a big difference. 49:47 Yes. Yes, absolutely. 49:49 It does. 49:50 It's not too strong but you can taste 49:51 just a little bit of it and it's fabulous. 49:53 Yes. Yeah. 49:54 And so just a couple of little pieces. 49:56 Saffron is also good for skin and hair as well. 49:59 Really? Yes. 50:00 It's very good. It's very good. 50:02 Does it make your hair grow? I'm not sure of that. 50:04 It was other one we talked about remember? 50:05 Tamarind-- Oh, that was tamarind. 50:07 And curry leaves also. 50:08 Yes, curry leaves are also very good for the hair. 50:10 And keep it from turning grey. Yes. 50:12 Yes. 50:13 On our Facebook page we have recipes, 50:14 natural remedies based on Indian cooking as well 50:18 like Indian dishes 50:20 so that something people can make use of. 50:22 Oh, that's great absolutely 50:24 and its just Heidi's Health Kitchen. 50:26 Yes. Facebook.come/ Heidi'sHealthKitchen. 50:28 Yeah, that's great. Yeah. 50:30 So what other stuff would we find? 50:31 I know you have different products 50:33 and we are gonna give your address in just a moment 50:34 but what are the products and the different things 50:36 that you have available? 50:37 So we have our carubies, they are like a carob treat. 50:41 They are absolutely delicious. 50:43 They come in nine flavors you have to try them all. 50:46 We got a little box here but-- Yes. 50:48 This little box here with little brown and pink 50:50 but Heidi's Health Kitchen carubies they are really good. 50:53 Yes. 50:54 I have had them, they are fabulous. 50:55 So those are available on our website. 50:57 People can call us or email us to order. 50:59 We also have some other desserts, 51:01 a wide range of desserts including our newest products 51:04 which is our raw vegan ice cream. 51:06 All layered raw vegan ice cream. 51:09 Tell me real quick what are the four layers? 51:11 Carob, pistachio, almond and black forest which is cherry. 51:18 That sounds wonderful 51:19 and there's also some raw tarts, 51:21 there are some lasagna, 51:23 there is some all different stuff. 51:24 Yes. Raw peanut butter. 51:25 Yes, kale chips, raw peanut butter cookies. 51:27 Exciting. That's wonderful. 51:29 Well, what we want to do right now is to put up 51:31 Heidi and Ivan's contact information. 51:33 If you would like them to come to your church, 51:35 your community center put on a cooking school. 51:38 If you are interested in any one of these yummy products 51:40 we've been talking about or you are interested 51:43 in supporting the new restaurant, 51:44 the venture that God has put on their heart, 51:47 here is how you can do just that. 51:51 Heidi's Health Kitchen is committed 51:53 to offering delicious, healthy, vegan foods 51:56 that are appealing to the senses. 51:58 If you would like to know more you can write 52:00 to Heidi's Health Kitchen, PO Box 232, Babylon, 52:04 New York 11702. 52:07 That's Heidi's Health Kitchen, PO Box 232, 52:11 Babylon, New York 11702. 52:14 You can call 631-663-3128, that's 631-663-3128 52:22 or visit them online for events, 52:24 food and more at heidishealthkitchen.com, 52:28 that's heidishealthkitchen.com. |
Revised 2015-08-13