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.
00:08:17.99\00:08:21.73
So we are roasting the gram dal,
00:08:21.76\00:08:24.97
the toor dal and
the urad dal together.
00:08:25.00\00:08:27.64
Now what's the
difference between those three?
00:08:27.67\00:08:29.34
These are all different lentils.
00:08:29.37\00:08:31.44
Some of them are larger
than the others you can see.
00:08:31.47\00:08:34.61
Some of them are cut in
half. See these are split.
00:08:34.64\00:08:37.25
So this is a
split yellow lentil.
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Okay. I see that.
00:08:38.88\00:08:41.05
And they have lot of
protein in them as well
00:08:41.08\00:08:43.39
and again it also helps to tone
down the spiciness little bit.
00:08:43.42\00:08:46.59
Yes. Absolutely. Okay.
00:08:46.62\00:08:48.46
So we are gonna
just toast these lightly
00:08:48.49\00:08:50.23
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\00:08:53.23
and I absolutely
love curry leaves.
00:08:53.26\00:08:55.56
I like the flavor.
00:08:55.60\00:08:56.93
I love the smell and
as soon as I started using
00:08:56.97\00:08:59.77
curry leaves they
started going into everything.
00:08:59.80\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.
00:09:06.91\00:09:08.24
They prevent graying of hair
and they promote hair growth.
00:09:08.28\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.
00:09:14.25\00:09:15.58
Yes. Absolutely. Okay.
00:09:15.62\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\00:09:28.96
Will they pop or not?
00:09:29.00\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\00:09:36.17
Now we are gonna dry
roast the fenugreek seeds.
00:09:36.20\00:09:39.61
Now what's the principle
of doing them separately
00:09:39.64\00:09:41.94
and sort of just dry
roasting them all together?
00:09:41.98\00:09:45.88
Some of these pieces were
little bit larger than these
00:09:45.91\00:09:48.92
and so they will
take a little bit longer.
00:09:48.95\00:09:50.59
But you know,
00:09:50.62\00:09:52.32
they-- the times
vary to dry roast them.
00:09:52.35\00:09:56.09
We don't want to burn anything.
00:09:56.12\00:09:57.46
We don't want to dry
roast them for too long.
00:09:57.53\00:09:59.29
And so--
00:09:59.33\00:10:01.60
Fenugreek seeds are
actually good for diabetes.
00:10:01.63\00:10:04.70
Like controlling diabetic--
00:10:04.73\00:10:07.20
like if they have in the morning
00:10:07.24\00:10:09.30
with an empty
stomach have a handful,
00:10:09.34\00:10:10.97
not handful like half handful
of fenugreek seeds with water
00:10:11.01\00:10:14.58
that helps control the--
00:10:14.61\00:10:16.14
The blood sugar.
00:10:16.18\00:10:17.51
The blood sugar. It's very good.
00:10:17.55\00:10:18.88
My mom has tried
and it worked for her.
00:10:18.91\00:10:20.62
Wow. Yeah.
00:10:20.68\00:10:22.02
Okay, kind of
regulate her blood sugar
00:10:22.05\00:10:24.72
that she took
fenugreek seeds in the morning.
00:10:24.75\00:10:26.72
Yes. Yes. Correct.
00:10:26.76\00:10:28.09
That's great.
00:10:28.12\00:10:29.46
We advice you to do this
under counsel with your doctor.
00:10:29.49\00:10:31.03
Yes, absolutely.
00:10:31.06\00:10:33.13
So don't just go off
everything with that.
00:10:33.16\00:10:34.46
Okay, so these are
getting toasted so we are--
00:10:34.50\00:10:36.23
Oh, yeah, I think
yes. We are all set.
00:10:36.26\00:10:37.60
See how they have
changed color a little bit.
00:10:37.63\00:10:38.97
Yeah. Yeah. Yeah.
00:10:39.00\00:10:40.37
So these are gonna
go right into here.
00:10:40.40\00:10:43.84
Oops, sorry.
00:10:43.87\00:10:45.21
We are gonna stir all
this together a little bit
00:10:45.24\00:10:46.71
and it's gonna go
right into that Vitamix.
00:10:46.74\00:10:48.54
Okay. Smells...
00:10:48.58\00:10:51.68
Do you smell it? Yes.
00:10:51.71\00:10:53.98
That's great I can
smell it. There you go.
00:10:54.05\00:10:56.12
Okay, so we are gonna
pour all this right in.
00:10:56.15\00:10:59.75
Can you get it? I think so.
00:10:59.79\00:11:03.46
I will be on sides.
00:11:03.53\00:11:04.86
Okay. Yes
chili, chilis are long.
00:11:04.89\00:11:11.43
Nice.
00:11:11.47\00:11:13.20
And so then you could alter
the spiciness of your dish.
00:11:13.23\00:11:15.54
You sure can.
00:11:15.57\00:11:16.91
How much of the
sambar powder you would like.
00:11:16.97\00:11:18.51
Yes, it is a good
way to control spice.
00:11:18.54\00:11:20.14
Absolutely.
00:11:20.18\00:11:21.51
You can say I want all
60 I'm gonna add the whole
00:11:21.54\00:11:23.81
or I'm gonna not
00:11:23.85\00:11:25.18
and I'm just gonna
add a little bit of it
00:11:25.21\00:11:26.55
And so then we are
going to go and add to here
00:11:26.58\00:11:29.92
our turmeric as
well as the hing.
00:11:29.95\00:11:32.65
Hing. Now what's hing?
00:11:32.69\00:11:34.79
Hing has a Indian name
00:11:34.82\00:11:36.16
that Ivan will pronounce for us.
00:11:36.19\00:11:38.86
Oh, my goodness.
Asafoetida, is that correct?
00:11:38.89\00:11:42.73
In my language in Tamil
it's called as perungaayam.
00:11:42.76\00:11:46.60
you want to pronounce?
00:11:46.67\00:11:48.70
Yeah, perungaayam, so
hing is better for all of us.
00:11:48.74\00:11:50.74
Hing is the
American identification.
00:11:50.77\00:11:53.61
Okay. Yeah.
00:11:53.64\00:11:54.98
When you use turmeric and hing
00:11:55.01\00:11:56.34
you are to be
very careful because,
00:11:56.38\00:11:57.71
you know, if you
put your hand in it
00:11:57.75\00:11:59.88
and it will
smell for a long time
00:11:59.95\00:12:01.95
and turmeric it stains.
00:12:01.98\00:12:03.89
Yes. Colors. Sure absolutely.
00:12:03.92\00:12:06.32
And so we are just gonna
blend this up to a powder
00:12:06.35\00:12:08.49
and that's it.
00:12:08.52\00:12:09.86
It's easy as that.
00:12:09.89\00:12:11.23
We are just gonna push those
red chilis down a little bit.
00:12:16.87\00:12:21.40
Yeah.
00:12:21.44\00:12:22.77
Okay. It's done.
00:12:33.38\00:12:35.52
There you go. And
that's, that's it.
00:12:35.55\00:12:38.19
And we have one
that finished up here
00:12:38.22\00:12:39.95
but it really is the
same as this one right.
00:12:40.02\00:12:41.42
Yes, absolutely.
00:12:41.46\00:12:43.59
Oh, you can smell it.
It's a good strong smell.
00:12:43.63\00:12:46.03
I got a good
whip. I got a good whip.
00:12:46.06\00:12:51.00
And so this is
our sambar powder.
00:12:51.03\00:12:53.03
Yeah.
00:12:53.07\00:12:54.40
And of course we have one there.
00:12:54.44\00:12:55.90
Yeah. Very nice.
00:12:55.94\00:12:57.27
So we are gonna put
this then into the sambar.
00:12:57.34\00:12:59.31
Yes, we are.
00:12:59.34\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
00:13:54.73\00:13:56.26
into this Sambar.
00:13:56.30\00:13:57.83
Now Ivan, you were just
saying this is traditional?
00:13:57.87\00:14:01.00
Yes, it is a traditional
how do we say like gravy.
00:14:01.04\00:14:04.47
You can add it to the rice.
00:14:04.51\00:14:05.87
Sambar can be added to the
rice and you can also have it
00:14:05.91\00:14:08.91
with a dish called
idlis and upma and pongals.
00:14:08.94\00:14:11.81
There are so many
things-- I mean, Sambar is added
00:14:11.85\00:14:15.15
to many other
things as well as a side.
00:14:15.18\00:14:17.82
So people dip in the Sambar
and mix it up in the Sambar.
00:14:17.85\00:14:20.49
One of your favorite
dishes? That's my favorite.
00:14:20.56\00:14:22.32
Your favorite. To make a dish.
00:14:22.36\00:14:24.23
Ivan told me he could
eat this for breakfast,
00:14:24.26\00:14:26.03
lunch and dinner.
00:14:26.06\00:14:27.40
That's how much he likes it.
00:14:27.40\00:14:28.73
Wow. Oh, that's amazing.
00:14:28.76\00:14:30.13
So I think I have to
learn how to make this.
00:14:30.17\00:14:33.54
Absolutely. You guys
are ministry partners.
00:14:33.60\00:14:35.87
Yeah, that's
right. Oh, that's great.
00:14:35.90\00:14:39.41
So with this we
consider traditional
00:14:39.44\00:14:41.41
or with this be more
like a party type of food
00:14:41.44\00:14:44.01
or just like
every day you eat this?
00:14:44.05\00:14:45.65
Every day. Okay.
00:14:45.68\00:14:47.75
Every day we can eat
it. That's nice. All right.
00:14:47.78\00:14:50.85
Well, you think a lot
of ingredients go in here.
00:14:50.89\00:14:52.45
Yes, this process
is a little bit lengthy
00:14:52.49\00:14:54.92
with all the
cutting and chopping
00:14:54.96\00:14:56.29
but it is worth it.
00:14:56.32\00:14:57.66
It's worth it. It's worth it.
00:14:57.69\00:14:59.03
Okay, we will find out.
00:14:59.06\00:15:02.26
So the first thing
that we are gonna do is
00:15:02.30\00:15:04.70
we are using toor dal
and this is a split lentil
00:15:04.73\00:15:07.44
and you can see
that it's yellow.
00:15:07.47\00:15:09.77
This has been washed
and it's been soaked.
00:15:09.80\00:15:12.51
So you absolutely want to
wash and soak your toor dal.
00:15:12.54\00:15:16.75
As you are washing it you
will see it's very starchy.
00:15:16.78\00:15:20.02
The water will turn yellow.
00:15:20.05\00:15:21.62
So we want to wash it
and rinse it and soak it
00:15:21.65\00:15:23.99
for 30 minutes and
then we are putting it
00:15:24.02\00:15:25.82
at the bottom of
our pressure cooker.
00:15:25.85\00:15:29.39
And this is the machine
00:15:29.42\00:15:30.76
that we use to cook
everything all together.
00:15:30.83\00:15:34.50
I got a spoon. You need a spoon?
00:15:34.56\00:15:35.96
Oh, sure that
would help. There you go.
00:15:36.00\00:15:40.50
So we just want to
get all that in there.
00:15:40.54\00:15:41.94
That's the base and
then we are gonna add
00:15:41.97\00:15:45.54
some good old
American vegetables.
00:15:45.57\00:15:50.11
I grew up with a dad
who likes meat and potatoes.
00:15:50.15\00:15:54.28
Meat and potatoes.
00:15:54.32\00:15:55.65
We are getting him switched over
00:15:55.68\00:15:57.05
to veggie meat and potatoes.
00:15:57.09\00:15:59.82
So on top of our
toor dal we are going to--
00:15:59.85\00:16:02.86
that's been soaked.
00:16:02.89\00:16:04.26
We are going to put our
potato that's been chopped,
00:16:04.29\00:16:08.70
the three potatoes chopped.
00:16:08.73\00:16:10.50
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\00:16:20.41
Good.
00:16:20.48\00:16:22.54
On top of that lot,
it's a lot of onions.
00:16:22.58\00:16:25.65
It is a lot of
onion going in here.
00:16:25.68\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\00:16:30.19
in cooking they melt
down to almost nothing,
00:16:30.22\00:16:32.82
you know, so
it's perfectly fine.
00:16:32.85\00:16:36.32
We have the fire on yet or not?
00:16:36.36\00:16:37.69
Not yet.
00:16:37.73\00:16:39.06
We are gonna turn it on
now and we are going to put
00:16:39.09\00:16:42.33
some spices in and
then water to cover it.
00:16:42.36\00:16:45.10
Okay.
00:16:45.13\00:16:46.47
Okay, so on top of
this we are going to put
00:16:46.50\00:16:50.87
the water to cover.
00:16:50.91\00:16:54.08
So it's not a measurable amount
it's just enough to cover?
00:16:54.14\00:16:57.01
Just to cover, yes.
00:16:57.05\00:16:58.38
You need more, you
want me to give me more?
00:16:58.41\00:16:59.75
That would be great. We
do need a little bit more.
00:16:59.78\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\00:17:14.20
There you go. Great.
00:17:14.23\00:17:17.27
So we are gonna
pour more water in that
00:17:17.30\00:17:19.10
to cover those vegetables.
00:17:19.13\00:17:20.87
You need more? We do.
00:17:20.94\00:17:23.27
So note this out, we
can get a big pitcher.
00:17:23.30\00:17:25.51
Lots of water, yes.
00:17:25.54\00:17:26.88
And we are gonna ahead
and put in our green chilis,
00:17:26.91\00:17:30.68
our Sambar powder which
we just made, crushed ginger.
00:17:30.75\00:17:36.38
I'll use that
spoon, Ivan, please.
00:17:40.46\00:17:42.09
Okay. Great.
00:17:42.12\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\00:17:52.80
So it's got a couple of kicks.
00:17:52.83\00:17:54.20
We have red chilis and
the Sambar powder going on,
00:17:54.24\00:17:56.81
we got the cayenne.
00:17:56.87\00:17:58.21
But everything just
blends together naturally
00:17:58.24\00:17:59.57
and it's just delicious.
00:17:59.61\00:18:01.01
And then we are
putting our salt.
00:18:01.04\00:18:02.38
Now you might think two
tablespoons of salt is a lot
00:18:02.41\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.
00:18:13.69\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.
00:18:20.73\00:18:22.03
Yes. Excellent.
00:18:22.06\00:18:25.33
And we are just going to
mix this just as the spices
00:18:25.37\00:18:29.30
are distributed evenly
because we want that to cook,
00:18:29.34\00:18:34.78
cook in there and I
love the pressure cooker
00:18:34.81\00:18:36.85
because things
cook much quicker.
00:18:36.88\00:18:38.91
Oh, yeah. Can I have the cover?
00:18:38.95\00:18:41.05
Sure. Sure. Sure.
00:18:41.08\00:18:42.42
I just want to
scrape the sides as well.
00:18:42.45\00:18:44.09
Sure.
00:18:44.12\00:18:45.52
Yeah, very nice. It smells good.
00:18:45.55\00:18:49.49
Yes, very aromatic, right.
It smells like India to me.
00:18:49.52\00:18:53.70
Going back home.
00:18:53.73\00:18:55.66
So then this pressure
cooker be a challenge at times
00:18:55.70\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\00:19:03.84
Okay.
00:19:03.87\00:19:05.21
And this is going to
cook for a little while
00:19:05.24\00:19:07.14
and while that is cooking
we are going to actually cook
00:19:07.21\00:19:10.88
our eggplant and
our green peppers.
00:19:10.91\00:19:13.75
And what's the purpose
of cooking them separately
00:19:13.78\00:19:15.58
instead of
cooking them in the pot
00:19:15.62\00:19:16.95
with your pressure cooker?
00:19:17.02\00:19:18.35
They would get very, very mushy
00:19:18.39\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\00:19:28.80
Make sense. And the heating.
00:19:28.83\00:19:30.20
So let's see, we are
going to I need the spoon.
00:19:30.27\00:19:33.13
Thank you.
00:19:33.17\00:19:34.50
So we are just putting in
a little bit of coconut oil.
00:19:34.54\00:19:38.14
And can you turn
this burn on, Ivan?
00:19:38.17\00:19:40.11
Yes. Nice.
00:19:40.18\00:19:41.51
And we are going
to sauté the eggplant.
00:19:41.54\00:19:48.68
Because we don't
want this to be--
00:19:48.72\00:19:50.59
Mush. No.
00:19:50.62\00:19:53.69
No eggplant is
not good mush. No.
00:19:53.76\00:19:56.16
So we just sauté
this for a few minutes.
00:19:56.19\00:19:58.29
You know, when
eggplant is cooked
00:19:58.33\00:19:59.79
it just turns a
little bit of color
00:19:59.83\00:20:02.20
and then once it does
then we are going to add
00:20:02.23\00:20:06.23
our chopped green bell peppers.
00:20:06.27\00:20:09.27
So you like to
cook with coconut oil?
00:20:09.30\00:20:12.17
Yes.
00:20:12.21\00:20:13.54
Is that your
cooking oil of preference
00:20:13.58\00:20:14.94
or is that just
dealing with Indian food
00:20:14.98\00:20:16.85
or what you all usually use?
00:20:16.91\00:20:18.38
I think a lot of Indian
food does use coconut oil.
00:20:18.41\00:20:21.72
That's probably their
staple over there as far as oils
00:20:21.75\00:20:25.25
but you certainly
could use olive oil.
00:20:25.29\00:20:27.66
Yeah, we try to, try our
best on avoid canola oil.
00:20:27.69\00:20:30.79
Yes.
00:20:30.83\00:20:32.16
We prefer to use
coconut or olive oil.
00:20:32.19\00:20:33.96
Oh, yeah, absolutely.
00:20:34.00\00:20:35.90
So you see that these
are getting cooked here.
00:20:35.93\00:20:38.47
Yeah, they are just
starting to go I can see that.
00:20:38.50\00:20:40.17
Yep.
00:20:40.20\00:20:41.54
And so on top of
this we are going to add--
00:20:41.57\00:20:44.24
Yep, we can see they
are changing a little bit
00:20:44.27\00:20:45.77
in the bottom, we are
gonna add our green bell pepper
00:20:45.81\00:20:47.91
and just sauté it for
two to three minutes more.
00:20:47.94\00:20:51.11
Get these flavors
cooked in together.
00:20:51.15\00:20:56.15
Nice. Yummy.
00:20:56.18\00:20:58.12
Now when you do your
cooking school demonstrations
00:20:58.15\00:21:00.06
do you demonstrate Indian
food or what type of food?
00:21:00.09\00:21:03.09
We have not yet.
00:21:03.12\00:21:04.69
It's
interesting in New York City
00:21:04.73\00:21:06.56
we've had a lot of
interest in raw food
00:21:06.59\00:21:09.33
and so although we started
demonstrating cooked food
00:21:09.36\00:21:14.24
we always would demonstrate
at least one raw recipe
00:21:14.27\00:21:18.81
because we want to encourage
people to eat more raw fruits
00:21:18.84\00:21:21.41
and vegetables and replace
the meats with natural proteins
00:21:21.44\00:21:25.91
from greens and
beans and you know,
00:21:25.95\00:21:29.45
those types of
things and salads.
00:21:29.48\00:21:32.59
So we have more and more
interest in the raw food items.
00:21:32.62\00:21:37.39
People who are tying
to think how can I add
00:21:37.43\00:21:40.26
more raw food less cooking time
00:21:40.30\00:21:43.03
and people seem
to really like that.
00:21:43.06\00:21:44.87
So we actually
have done more of that
00:21:44.90\00:21:47.47
and Indian food is lengthy,
in detail, in preparation,
00:21:47.50\00:21:53.24
and in cooking and so
we have not yet done these
00:21:53.31\00:21:56.28
but I'm sure that they
would be a hit if we did.
00:21:56.31\00:21:59.01
Okay. I think so.
Absolutely. No, that's great.
00:21:59.05\00:22:03.15
Absolutely.
00:22:03.18\00:22:04.52
So when you do your
cooking demonstration
00:22:04.55\00:22:05.89
somehow you put out a
survey, somehow you figure out
00:22:05.92\00:22:08.09
what the demographic
wants or how do you do that
00:22:08.12\00:22:10.46
when you ask that
what they are looking for?
00:22:10.53\00:22:12.13
We actually-- so every attendee,
00:22:12.16\00:22:13.80
every cooking class attendee
00:22:13.83\00:22:15.20
they get to fill
out a survey sheet.
00:22:15.23\00:22:17.17
We ask them, what
are their interests?
00:22:17.23\00:22:18.87
They like us to provide
stress management classes
00:22:18.90\00:22:22.34
or raw food classes,
or vegan food classes
00:22:22.37\00:22:25.01
and even we have
an option for them
00:22:25.04\00:22:26.94
to check out for
Bible studies as well.
00:22:26.98\00:22:29.41
Amen. Amen.
00:22:29.44\00:22:31.65
Combine the
health with the gospel.
00:22:31.68\00:22:33.42
Yes. Yes.
00:22:33.48\00:22:34.82
I would say the majority are
interested in raw food cooking
00:22:34.85\00:22:37.99
versus vegan cooking.
00:22:38.02\00:22:39.35
We have both of
the options on there
00:22:39.39\00:22:40.92
and that's kind of how we gauge.
00:22:40.96\00:22:42.32
But in every class we are
interacting with the audience.
00:22:42.36\00:22:45.03
We are talking to
them and you know,
00:22:45.06\00:22:46.56
we always take up an
interest for you know,
00:22:46.59\00:22:48.93
how many of you will
go home and make this?
00:22:48.96\00:22:51.03
And we've seen the interest more
00:22:51.07\00:22:53.77
towards the raw
foods believe it or not.
00:22:53.80\00:22:55.34
Okay. Okay. Yeah.
00:22:55.37\00:22:56.74
So this is ready and so at
this point we are going to--
00:22:56.77\00:23:01.21
That's the one in the back.
The other one, the other one.
00:23:01.24\00:23:02.84
We are gonna turn this
off and just set it aside
00:23:02.88\00:23:05.21
and we are mainly going
to deal with what's in here.
00:23:05.25\00:23:07.42
Okay.
00:23:07.45\00:23:08.78
And so in here we
are gonna open this up
00:23:08.82\00:23:11.32
and it's been
cooking for a while
00:23:11.35\00:23:14.66
and we are gonna
use a potato masher
00:23:14.69\00:23:18.23
and by now the
potatoes are softer
00:23:18.26\00:23:21.90
and so we just want to mash.
00:23:21.93\00:23:23.63
Okay.
00:23:23.67\00:23:25.47
Now at home you
probably like to cook
00:23:25.50\00:23:26.90
a little longer
than we just did.
00:23:26.94\00:23:28.27
Yes.
00:23:28.30\00:23:29.64
Maybe 15 minutes,
15 something like that?
00:23:29.67\00:23:31.41
I typically cook it
until the pressure cooker
00:23:31.44\00:23:33.98
starts to steam a whistle.
00:23:34.04\00:23:35.38
Okay. Yeah. Yeah.
00:23:35.41\00:23:36.75
Yes. Yeah. Yeah.
00:23:36.78\00:23:38.11
So we are just advancing
it because of television.
00:23:38.15\00:23:39.98
Yes. Yes.
00:23:40.02\00:23:41.85
So you would
mash all that together
00:23:41.88\00:23:44.25
and now on top of
that we are gonna add
00:23:44.29\00:23:47.02
some of our other ingredients.
00:23:47.06\00:23:48.89
We are going to add
our eggplant and pepper.
00:23:48.92\00:23:52.53
Oh, nice.
00:23:52.56\00:23:55.46
Which we've just
cooked and it's ready.
00:23:55.50\00:23:59.43
You know, smells delicious.
You did it okay there.
00:23:59.47\00:24:03.71
Yes.
00:24:03.74\00:24:07.84
This is a good full pot.
This makes a lot of Sambar.
00:24:07.88\00:24:10.28
It really does. Yes.
This can be eaten for days.
00:24:10.35\00:24:12.98
Yeah.
00:24:13.01\00:24:14.98
Depending how
many are in the family.
00:24:15.02\00:24:16.58
It doesn't last that long
with Heidi's Health Kitchen.
00:24:16.62\00:24:20.59
Maximum two days it's over.
00:24:20.66\00:24:23.12
And so we are gonna let
this continue to cook here
00:24:23.16\00:24:25.66
and we are
actually going to roast
00:24:25.69\00:24:27.30
some of the
other seeds in the pan
00:24:27.40\00:24:29.63
while this continues to cook.
00:24:29.66\00:24:32.77
There are many
versions, when you make Sambar
00:24:32.80\00:24:35.24
there are many
versions to make Sambar.
00:24:35.27\00:24:37.01
Can make in different ways.
00:24:37.07\00:24:38.74
This is-- like although it
may look little time consuming
00:24:38.77\00:24:41.48
we believe it's worth it
00:24:41.51\00:24:43.24
because everything
we add is very healthy.
00:24:43.31\00:24:45.45
Every spices we just
added is really healthy.
00:24:45.48\00:24:48.82
Yes. Yes.
00:24:48.85\00:24:50.65
And so now we are
actually going to sauté
00:24:50.69\00:24:55.39
and just heat up
some of the seeds.
00:24:55.42\00:24:56.93
Nice.
00:24:56.99\00:24:58.33
And the mustard
seeds these are--
00:24:58.36\00:24:59.69
They are gonna pop?
They are gonna pop, yes.
00:24:59.73\00:25:01.30
Okay, I knew
something about popping.
00:25:01.33\00:25:03.13
So we are
putting in mustard seeds
00:25:03.16\00:25:05.30
and we are
putting in cumin seeds.
00:25:05.33\00:25:08.50
Both will pop, the
mustard seeds little bit more.
00:25:08.54\00:25:11.11
Okay. There you go.
00:25:11.14\00:25:12.84
And then to this we are
also going to add red chilis.
00:25:12.87\00:25:15.98
Now these we have broken up
00:25:16.01\00:25:17.35
so this isn't
the whole red chili.
00:25:17.38\00:25:19.25
Not the big ones like we
had for the Sambar powder?
00:25:19.28\00:25:20.62
The big ones we broke up into
about six or eight pieces each
00:25:20.65\00:25:24.69
because that would be pretty hot
00:25:24.72\00:25:26.55
if you got one of
those in your mouth, right.
00:25:26.59\00:25:30.03
And so we break
that up a little bit
00:25:30.06\00:25:31.99
and then we're also
adding our curry leaves.
00:25:32.03\00:25:34.56
Nice.
00:25:34.56\00:25:35.90
Love this. This
is the best part.
00:25:35.93\00:25:37.27
Oh, yeah. I like curry leaves.
00:25:37.33\00:25:40.20
And so let's see, we
need to turn this flame on.
00:25:40.24\00:25:43.00
This one?
00:25:43.04\00:25:44.37
Should be the one at
the back? There you go.
00:25:44.41\00:25:48.88
Yes. Okay.
00:25:48.91\00:25:50.31
So we're gonna mix all this
together and let this sauté.
00:25:50.35\00:25:54.28
Nice.
00:25:54.32\00:25:56.08
Get all those seeds in there.
00:25:56.12\00:25:57.45
And you always
leave the curry leaves
00:25:57.49\00:25:58.82
whole like that?
00:25:58.85\00:26:00.29
You never cut and never--
00:26:00.32\00:26:01.66
Yes, I always leave
them whole. Yes. Yep.
00:26:01.69\00:26:03.76
And so while that heats up
we will hear the mustard seed
00:26:03.79\00:26:07.46
start to pop
and the curry leaves
00:26:07.50\00:26:09.86
you can hear them getting crisp.
00:26:09.90\00:26:12.33
So we're going to let
that sit for just a moment
00:26:12.37\00:26:17.51
and the other things
that we have here are cilantro
00:26:17.54\00:26:21.41
and we have the hing,
00:26:21.44\00:26:24.58
the asafetida and we also have--
00:26:24.61\00:26:27.22
this is fenugreek seeds powder.
00:26:27.25\00:26:29.32
So--
00:26:29.35\00:26:30.92
So you want the
seeds and the powder
00:26:30.99\00:26:32.55
or because you
already have seeds in here?
00:26:32.59\00:26:34.29
This is actually
powdered fenugreek seeds.
00:26:34.32\00:26:37.33
So fenugreek seeds powder
00:26:37.36\00:26:39.29
so it just ground
up fenugreek seeds.
00:26:39.33\00:26:42.60
It was the mustard
seed we put in here?
00:26:42.63\00:26:43.97
Yes. So I was confused.
00:26:44.03\00:26:45.37
Okay so we are not using, okay.
00:26:45.40\00:26:46.80
And these will go into our pot.
00:26:46.84\00:26:48.67
So while we are
waiting for this a little bit
00:26:48.70\00:26:50.77
we are gonna take this off,
00:26:50.81\00:26:53.98
this off because we want
to get the cilantro in there
00:26:54.04\00:26:56.81
and that's the flavor
that we want to get mixed in.
00:26:56.85\00:26:59.15
Oh, yeah. Oh, yeah.
00:26:59.18\00:27:00.58
It's starting to get warmer now,
00:27:00.65\00:27:01.98
I can see it
started just a little bit.
00:27:02.02\00:27:03.35
And so we can
pour that in. Exactly.
00:27:03.39\00:27:08.82
And then we're
just gonna mix this up
00:27:08.86\00:27:10.46
because we want to stir up
all that stuff on the bottom
00:27:10.49\00:27:14.10
and get this all mixed in.
00:27:14.13\00:27:15.53
Get the cilantro in there
00:27:15.56\00:27:17.73
so that flavor
can start mixing in.
00:27:17.77\00:27:19.73
And then this would boil for
probably another five minutes.
00:27:19.77\00:27:23.41
The bulk of the boiling
happens in the beginning.
00:27:23.44\00:27:25.74
Okay. In the pressure cooker
00:27:25.77\00:27:27.68
and then we just let this
boil for another five minutes
00:27:27.71\00:27:30.35
and by that time
these will be ready
00:27:30.38\00:27:32.01
and they will go right in.
00:27:32.05\00:27:35.38
Put that lid on.
00:27:35.42\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\00:27:49.13
You can make idly or
these are right here?
00:27:49.16\00:27:51.73
Yes, you can make idly.
00:27:51.77\00:27:53.60
Idly is made from rice
flour and lentil flour.
00:27:53.64\00:27:58.54
Okay. Yes.
00:27:58.57\00:27:59.91
So Sambar is like pretty
much like one of the sides
00:27:59.94\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
00:28:03.98\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\00:28:13.39
and when people
have diabetes or high--
00:28:13.42\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\00:28:21.26
you can eat idly.
00:28:21.30\00:28:22.63
Okay. Have idly it's steamed.
00:28:22.66\00:28:24.97
The doctor says go
home and have some toast
00:28:25.00\00:28:26.33
and ginger ale they
go home and have idly.
00:28:26.37\00:28:28.04
Idly. Wow, okay. Yeah.
Okay, now this is doing better.
00:28:28.07\00:28:32.74
Yes, absolutely. You see, yeah.
00:28:32.77\00:28:36.31
And before these popping
out at us which they are.
00:28:36.34\00:28:39.88
We are gonna--
They don't need much.
00:28:39.91\00:28:42.38
Just a little bit.
Yes. Just a little bit.
00:28:42.42\00:28:44.35
We just want to
get them heated up.
00:28:44.39\00:28:45.79
We want the curry leaves
to get a little bit crisp
00:28:45.82\00:28:48.72
and then it's ready
to go into our mixture.
00:28:48.76\00:28:50.99
And we would add
it to the mixture
00:28:51.03\00:28:52.36
and you cook another
5-10 minutes and then--
00:28:52.39\00:28:54.46
Yes, and then
it's ready to serve.
00:28:54.46\00:28:57.23
We got one done already. Yes.
00:28:57.27\00:28:58.67
Nice. It looks wonderful.
00:28:58.70\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\00:29:06.81
to let all these
flavors soak in together yeah,
00:29:06.84\00:29:10.38
and as I mentioned you know,
00:29:10.41\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
00:29:24.16\00:29:27.30
those bland type of vegetables--
00:29:27.36\00:29:29.53
That would kind of tone it down.
00:29:29.56\00:29:30.90
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\00:29:34.90
I can borrow your spoon
there I'm gonna try some here.
00:29:34.94\00:29:36.37
Absolutely.
00:29:36.40\00:29:39.41
Make sure we don't
have any red chilis on it.
00:29:39.44\00:29:40.78
Oh, that's very good.
Little bit of a kick, right?
00:29:47.92\00:29:51.05
Oh, it has a kick
definitely but it's good.
00:29:51.09\00:29:54.26
I like that. Good flavor. Yes.
00:29:54.29\00:29:56.83
I like the curry, I love
the different seasonings,
00:29:56.86\00:29:58.53
you know, what you put in
for the Indian is very good.
00:29:58.56\00:30:00.40
Yeah. Yummy.
00:30:00.43\00:30:01.73
So it's delicious.
00:30:01.76\00:30:03.10
This is become a staple,
00:30:03.13\00:30:04.47
we have to have
this like once a week.
00:30:04.50\00:30:05.87
It's wonderful.
00:30:05.90\00:30:07.24
Let's go to our
next recipe here.
00:30:07.30\00:30:09.84
For the Creamy Cashew Sauce
with Broccoli and Brown Rice,
00:30:09.87\00:30:13.21
you want to read that?
00:30:13.24\00:30:14.58
So this cashew
with broccoli and rice
00:31:00.76\00:31:03.09
is actually a special creation
you came up with, right?
00:31:03.12\00:31:05.59
Yes, one day I
was in the kitchen,
00:31:05.63\00:31:07.10
I was
experimenting with cumin seeds
00:31:07.13\00:31:09.46
which I typically
put into everything
00:31:09.50\00:31:10.97
because I love them
00:31:11.00\00:31:12.33
and I thought
what should I put in
00:31:12.37\00:31:13.70
and I looked in my fridge
00:31:13.74\00:31:15.07
and I had all these things
and I created this recipe.
00:31:15.10\00:31:16.71
Wow, that's a gift. You
know-- That is God's gift.
00:31:16.77\00:31:19.54
It really comes from God.
00:31:19.57\00:31:20.94
I couldn't go into the kitchen
and just say I have cumin seeds
00:31:20.98\00:31:23.35
I'm gonna come up with this.
00:31:23.41\00:31:24.75
So that's a gift.
Praise the Lord, okay.
00:31:24.78\00:31:26.11
Praise God.
00:31:26.15\00:31:27.48
So to get started Ivan,
you can turn this burner on.
00:31:27.52\00:31:29.32
We are just gonna put in
a little bit of coconut oil
00:31:29.35\00:31:31.42
and we are going to
sauté some cumin seeds
00:31:31.45\00:31:38.09
and to this we are going
to add some chopped garlic.
00:31:38.13\00:31:43.63
So this is gonna
smell very-- Garlicky.
00:31:43.70\00:31:46.60
Garlicky.
00:31:46.67\00:31:48.30
As well as the onion we are
putting onion in here as well.
00:31:48.34\00:31:52.14
The fresh garlic
has such a good taste.
00:31:52.17\00:31:54.14
Yeah, absolutely.
So good for you too.
00:31:54.21\00:31:58.15
Okay, so we
will put these aside.
00:31:58.18\00:32:02.58
So we are just gonna let
this cook together little bit,
00:32:02.62\00:32:07.89
get the heat going.
00:32:07.92\00:32:09.86
So you kind of did
them a little sliced wedges
00:32:09.89\00:32:11.46
for something size?
00:32:11.49\00:32:12.83
Yes. Yes.
00:32:12.86\00:32:14.20
So you are not gonna
chop it real small, right?
00:32:14.20\00:32:15.53
Yeah, it doesn't
have to be because,
00:32:15.56\00:32:16.93
you know, the onion
melts down a little bit
00:32:16.97\00:32:18.47
and works out very, very well.
00:32:18.50\00:32:22.30
Okay, so we would
typically sauté this
00:32:22.34\00:32:23.87
for about three minutes
00:32:23.91\00:32:26.21
and then to this we are
going to add little bit of water
00:32:26.24\00:32:29.88
just really to cover.
00:32:29.91\00:32:32.71
It would probably measure
out to be about a cup of water.
00:32:32.75\00:32:37.35
Okay. There you go, that's good.
00:32:37.39\00:32:42.49
And then to that we are going
to go ahead and add cashews.
00:32:42.52\00:32:47.13
Nice. Love cashews.
00:32:47.20\00:32:50.53
This is very Asian to have
cashews in your stir fry dish.
00:32:50.60\00:32:52.93
Yeah. Oh, yeah.
00:32:52.97\00:32:54.30
Yeah. Also Indian as well.
00:32:54.34\00:32:56.97
And so now we are
adding that Sambar powder
00:32:57.04\00:32:59.04
that we made earlier.
00:32:59.07\00:33:00.48
Okay.
00:33:00.51\00:33:01.84
So you put in a
lot of your dishes.
00:33:01.88\00:33:03.21
I do. Yeah, yeah.
00:33:03.24\00:33:04.58
I really like the taste of
it, the blend of the spices.
00:33:04.61\00:33:07.02
Does it keep in
the cupboard long time?
00:33:07.05\00:33:08.62
Absolutely. At least six months.
00:33:08.65\00:33:10.42
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\00:33:15.99
Then we are putting
chicken style seasoning,
00:33:16.02\00:33:20.43
nutritional yeast flakes.
00:33:20.50\00:33:21.90
Yes.
00:33:21.93\00:33:23.43
That will give you
that cheesy feel and salt.
00:33:23.47\00:33:28.60
And you are like
pink Himalayan salt.
00:33:28.64\00:33:30.77
Yes or grey Celtic
salt. I prefer the pink.
00:33:30.81\00:33:35.18
Like pink. Well
was our first clue.
00:33:35.21\00:33:41.02
So we just need to stir this in
a little bit more to get that.
00:33:41.05\00:33:43.99
Nutritional yeast stirred
in with the Sambar powder.
00:33:44.05\00:33:46.82
We need all these flavors
to come together a little bit.
00:33:46.86\00:33:49.62
And then to this we are
gonna be adding our veggie meat.
00:33:49.66\00:33:53.16
Okay.
00:33:53.19\00:33:54.50
Now you can use cubes
tofu, it works very, very well.
00:33:54.56\00:33:57.73
The cubes tofu kind
of has that, you know,
00:33:57.77\00:34:01.47
egg consistency
a little bit more
00:34:01.50\00:34:04.31
but we are gonna put
in this cubed veggi meat.
00:34:04.34\00:34:07.18
Okay.
00:34:07.21\00:34:08.54
This is sort of
veggie meat you like to use?
00:34:08.58\00:34:10.35
For this one I use
a brand called Quorn.
00:34:10.38\00:34:12.71
Okay. And it's a fairly healthy.
00:34:12.75\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\00:34:21.46
And so we are gonna let
this sit for a little while,
00:34:21.49\00:34:24.83
get this flavors blended
in and we are gonna get ready
00:34:24.86\00:34:27.50
to make our sauce which we
are gonna use the Vitamix for.
00:34:27.50\00:34:29.70
Very nice. Okay.
00:34:29.73\00:34:31.07
And the sauce
uses vegetable broth.
00:34:31.10\00:34:34.20
Okay. More cashews.
00:34:34.24\00:34:36.54
Now what do you do
for your vegetable broth?
00:34:36.57\00:34:38.24
Would you go out
and buy vegetable broth
00:34:38.27\00:34:40.04
from the store or would you?
00:34:40.08\00:34:41.41
You sure could, sometimes--
00:34:41.44\00:34:43.24
Vegetables that you
cook of what you do?
00:34:43.31\00:34:44.68
You could do either of those.
00:34:44.71\00:34:46.15
Also sometimes in a
health food store they will have
00:34:46.18\00:34:48.45
cubed veggie broth that
you soak in water and add.
00:34:48.48\00:34:53.05
So any one of
those options is great.
00:34:53.09\00:34:54.99
That sure saves times, yes.
00:34:55.02\00:34:58.53
So we are gonna put
in our veggie broth.
00:34:58.56\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\00:35:10.01
You want to make
this little bit thicker
00:35:10.04\00:35:12.34
and now we are going to add--
00:35:12.37\00:35:15.71
Here I go. Thanks.
00:35:15.74\00:35:17.55
We're gonna add
some of our mixture here
00:35:17.58\00:35:19.85
because we want the
onion and garlic flavor.
00:35:19.88\00:35:22.82
Yes, in your
sauce. Yes, in our sauce.
00:35:22.85\00:35:24.89
Now normally You'd let this cook
00:35:24.92\00:35:26.25
for how long before you eat?
00:35:26.29\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\00:35:31.69
The veggie meat we
just want to let it
00:35:31.73\00:35:34.40
absorb the flavor a little bit.
00:35:34.46\00:35:38.30
And so we are
going to-- Oh, okay.
00:35:38.33\00:35:43.57
Take quite a bit of this.
00:35:43.61\00:35:45.57
This is actually a
good replacement for people
00:35:45.61\00:35:48.11
who are into meat
and cheese, you know.
00:35:48.14\00:35:51.41
Yes, absolutely. It's
a very good replacement.
00:35:51.45\00:35:54.92
Because you say, well,
I'm used to eating with meat
00:35:54.95\00:35:56.58
so I don't know what to
do, I don't know what to do.
00:35:56.65\00:35:59.79
I'm definitely not going
to just eat leafy greens.
00:35:59.82\00:36:02.16
Right. Right.
00:36:02.19\00:36:03.56
So I want something hearty
00:36:03.59\00:36:04.93
so this would be
a good substitute.
00:36:04.96\00:36:06.29
And tofu is also
like a good replacement
00:36:06.33\00:36:08.23
for egg in this dish.
00:36:08.26\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\00:36:16.04
you know, the cashews
in there make sure you grab
00:36:16.07\00:36:18.01
some onions and some garlic.
00:36:18.04\00:36:20.08
That's what's really
gonna give this sauce the flavor
00:36:20.11\00:36:23.18
and make it creamy.
00:36:23.21\00:36:24.61
Can you just stir that
a little bit more, Ivan?
00:36:24.65\00:36:26.58
And so we are
gonna blend this. Okay.
00:36:26.61\00:36:28.95
And it doesn't take much.
00:36:45.50\00:36:46.84
We just want to get the
cashews grind up really.
00:36:46.90\00:36:50.41
And so we will typically
serve this dish over brown rice.
00:36:50.47\00:36:55.41
Sounds fabulous. Yes.
00:36:55.44\00:36:57.65
And so we've got our brown rice
00:36:57.68\00:37:00.55
and then on top of
that we would layer--
00:37:00.58\00:37:05.99
you can turn the heat off, Ivan.
00:37:06.02\00:37:07.39
Sure.
00:37:07.42\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\00:37:17.17
Nice. Yummy. Yes.
00:37:17.20\00:37:20.44
And then on top
of that we would put
00:37:20.47\00:37:22.27
some already steamed broccoli.
00:37:22.30\00:37:24.97
Okay. Not too cooked.
00:37:25.01\00:37:27.71
And then on top of that
we would pour our sauce.
00:37:27.74\00:37:31.78
Now this is all set
up, does it thicken?
00:37:31.81\00:37:33.75
It does if you
let it sit, it does.
00:37:33.82\00:37:35.95
It definitely does.
00:37:35.98\00:37:38.02
Man, that looks good. Yes.
00:37:38.05\00:37:40.16
And then we have
one that's finished
00:37:40.19\00:37:41.72
that actually is over the rice.
00:37:41.76\00:37:43.09
You can actually
see It's over the rice.
00:37:43.12\00:37:44.79
Yes, absolutely. I love that.
00:37:44.83\00:37:48.16
It's such a great dish to bring
to your next family gathering
00:37:48.20\00:37:51.07
or church potluck or--
00:37:51.10\00:37:53.70
It's a layered dish. Yes.
00:37:53.74\00:37:55.10
Because you have the rice first
00:37:55.14\00:37:56.57
and then you have the
cashew and the onion and the--
00:37:56.60\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\00:38:06.85
we are getting protein,
00:38:06.88\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\00:38:13.59
I'm gonna take
one piece out of here.
00:38:13.62\00:38:14.96
Sure. Oh, this is good.
00:38:14.99\00:38:21.13
You taste the
cumin? That's very good.
00:38:21.16\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\00:38:34.71
It's perfect,
it's not too spicy.
00:38:34.74\00:38:36.68
It's perfect. Right.
00:38:36.75\00:38:38.25
Yeah. Great flavor. I love that.
00:38:38.28\00:38:40.22
I gonna may eat
some more of that.
00:38:40.25\00:38:42.05
Let's go to our
next recipe here.
00:38:42.08\00:38:43.79
You want to read that, Heidi?
00:38:43.82\00:38:45.15
Sure. So the
next recipe is Rasam.
00:38:45.19\00:38:46.99
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\00:39:13.65
and we saw the picture of
it that you would use this,
00:39:13.68\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\00:39:28.43
But before dessert or?
00:39:28.46\00:39:30.10
Before dessert. Yes,
absolutely before dessert.
00:39:30.17\00:39:31.93
Okay.
00:39:31.97\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\00:39:36.44
That's good. Yeah.
00:39:36.47\00:39:37.81
You know, we would
think of having a little soup
00:39:37.84\00:39:39.17
at the beginning and
then you go transition
00:39:39.21\00:39:41.24
into entrée but you are
saying you have this after.
00:39:41.28\00:39:43.28
Yes.
00:39:43.35\00:39:44.68
It's good for also
cold, cough as well.
00:39:44.71\00:39:46.48
It actually relieves
00:39:46.51\00:39:47.85
because tamarind has
that properties in it
00:39:47.88\00:39:50.19
which helps relieve--
00:39:50.22\00:39:53.36
tamarind and cayenne pepper
00:39:53.39\00:39:54.72
as well chest
congestion all those stuff.
00:39:54.76\00:39:56.73
Oh, that's great. Yeah, okay.
00:39:56.76\00:39:58.09
Well, we already
got some stuff going.
00:39:58.13\00:40:00.33
So what we did was we
took our tamarind paste
00:40:00.40\00:40:03.43
and we put it in a pot
with our three tomatoes.
00:40:03.47\00:40:07.64
We covered it with
water and we boil this
00:40:07.67\00:40:10.51
because we need to remove
the skins from the tomatoes
00:40:10.57\00:40:14.84
which Ivan will do now.
00:40:14.88\00:40:17.01
And they need to boil for
them to loosen up enough for us
00:40:17.05\00:40:19.81
to get the skins off.
00:40:19.85\00:40:21.65
And so he will
work on that right now.
00:40:21.68\00:40:25.52
Tamarind is the
base of this soup
00:40:25.55\00:40:27.52
and it's got a
very unique flavor.
00:40:27.56\00:40:30.29
It blends-- it goes very,
00:40:30.33\00:40:31.96
very well with the
tomato and the cilantro.
00:40:31.99\00:40:33.90
Nice, okay. Yes.
00:40:33.96\00:40:35.76
So you just have three
big tomatoes that we boil
00:40:35.80\00:40:37.83
so that the skins
will slip off easily?
00:40:37.87\00:40:39.97
Yes. Correct. Correct.
00:40:40.00\00:40:41.34
And while he is
peeling off those skins
00:40:41.37\00:40:43.07
we are gonna go ahead and
sauté some of the other items.
00:40:43.10\00:40:47.41
So we've just got a
little bit of olive oil here.
00:40:47.44\00:40:49.84
You can use
olive or coconut oil.
00:40:49.88\00:40:51.91
Oh, you want to
put the fire on there.
00:40:51.95\00:40:53.28
Ivan, sure do.
Yes, I will do that.
00:40:53.35\00:40:56.72
And we are gonna
ahead and sauté curry leave,
00:40:56.75\00:40:59.05
cumin seeds and minced garlic.
00:40:59.09\00:41:02.16
And so again we want
these curry leaves to get crisp.
00:41:02.19\00:41:04.56
Nice. Smells good. Okay.
00:41:16.17\00:41:23.18
So we are just
gonna sauté this together.
00:41:23.21\00:41:28.78
And, Ivan, you can go
and peel those skins off.
00:41:28.82\00:41:32.09
Once we have the skins off,
we are gonna in a separate pot
00:41:32.12\00:41:36.16
put in the tamarind and
the water and the tomatoes
00:41:36.19\00:41:39.86
and what we are sautéing here
we are gonna mix it together
00:41:39.89\00:41:42.63
then we are
gonna add our cilantro,
00:41:42.66\00:41:44.37
hing and cayenne.
00:41:44.40\00:41:45.97
Okay. Very nice.
00:41:46.00\00:41:48.40
And it's a delicious
soup. Oh, yeah. It looks great.
00:41:48.44\00:41:51.61
I've never had anything
like this so this is amazing.
00:41:51.64\00:41:54.01
Yes.
00:41:54.04\00:41:55.38
Now how is the tomato
peeling going over there?
00:41:55.41\00:41:57.38
Hot? Manageable.
00:41:57.41\00:42:00.92
It's kind of hot, you
know, you are trying to--
00:42:00.95\00:42:02.98
Yeah, definitely.
00:42:03.02\00:42:04.35
We typically want
to let that cool enough
00:42:04.39\00:42:05.79
that we can get
our hands in there
00:42:05.82\00:42:07.29
because not only do we
need to peel the skins off
00:42:07.36\00:42:10.53
but then we need
to mash the tomatoes
00:42:10.56\00:42:12.99
so that they are not
a chunk of stewed tomato
00:42:13.03\00:42:16.30
but pieces of stewed tomato.
00:42:16.33\00:42:19.83
Oh, yeah, I can hear them.
00:42:19.87\00:42:21.44
Okay, so our
cumin seeds are popping.
00:42:21.47\00:42:22.80
They are starting to pop.
00:42:22.84\00:42:24.17
Our curry leaves
are getting crispy.
00:42:24.21\00:42:27.24
So we got some good
stuff going on here.
00:42:27.28\00:42:28.61
Yes. Okay.
00:42:28.64\00:42:35.82
And I like to stir that because
the cumin seeds will burn
00:42:35.85\00:42:39.45
if the heat is on too high
00:42:39.49\00:42:41.36
or if they are in
the pan for too long.
00:42:41.39\00:42:43.99
We don't want to burn them,
00:42:44.03\00:42:45.36
we just want to
lightly roast them.
00:42:45.39\00:42:48.33
So this heat I'm
actually going to turn off
00:42:48.36\00:42:54.50
and just let those sit there.
00:42:54.54\00:42:56.84
And-- It came
as-- skins are peeled.
00:42:56.87\00:42:59.21
Yes, and if it's
not too hot do you think
00:42:59.24\00:43:01.04
you could mash those up a
little bit or they are hot?
00:43:01.08\00:43:02.81
It's good. Ivan.
Do you want a spoon?
00:43:02.84\00:43:08.38
Maybe that will help,
00:43:08.42\00:43:09.75
you can break it
up that will be good.
00:43:09.78\00:43:11.12
And so this mixture we are
just gonna put in a bigger pot
00:43:11.15\00:43:13.25
because we need to
add all of this together.
00:43:13.29\00:43:15.42
Okay.
00:43:15.46\00:43:16.83
So this is our
tamarind and the water.
00:43:16.86\00:43:19.59
This is the base of the soup.
00:43:19.63\00:43:22.90
And maybe we can put this aside.
00:43:22.93\00:43:24.50
Yep. That's hot.
00:43:24.53\00:43:27.97
Okay and we are gonna put
this in because this is ready.
00:43:28.00\00:43:30.77
Okay.
00:43:30.81\00:43:32.14
And then the tomatoes will
be added in with the cilantro.
00:43:32.17\00:43:35.24
Nice. Now we
got some more water?
00:43:35.28\00:43:39.51
Yes.
00:43:39.55\00:43:41.05
Now you can make
this into a larger soup.
00:43:41.08\00:43:45.49
If you wanted to cook
it in a large stock pot
00:43:45.52\00:43:47.86
you can add as much
water as you would like
00:43:47.89\00:43:50.09
because the tamarind
has a pretty distinct taste
00:43:50.13\00:43:53.86
and it won't loose it.
00:43:53.90\00:43:55.66
So if you want to
make a larger quantity
00:43:55.70\00:43:57.50
you can then freeze
some if you wanted to.
00:43:57.53\00:44:00.64
Oh, nice. Yeah.
00:44:00.67\00:44:02.47
And it's a good
tamarind that aids in digestion
00:44:02.50\00:44:04.44
because you were
saying it's good for--
00:44:04.47\00:44:05.87
Okay, it's the
tamarind. Okay. Yes.
00:44:05.91\00:44:08.34
Okay. So we've
got that in there.
00:44:08.38\00:44:10.05
We are also going to
add our cilantro leaves
00:44:10.08\00:44:12.48
because we want those
to have a chance to wilt
00:44:12.51\00:44:15.88
and also blend
in with the flavor.
00:44:15.92\00:44:18.82
Nice.
00:44:18.85\00:44:20.19
So we are adding all this in
00:44:20.26\00:44:22.09
and once we have all
this in, we add the tomatoes.
00:44:22.12\00:44:26.80
And the tomatoes are
good over there, Ivan.
00:44:26.83\00:44:28.30
Yeah. Yeah.
00:44:28.33\00:44:29.93
They look good. Yeah.
00:44:29.96\00:44:31.57
We will add our
salt, salt to taste.
00:44:31.60\00:44:38.34
Cayenne pepper. Okay.
00:44:38.37\00:44:41.88
We added about a teaspoon.
00:44:41.91\00:44:43.31
We like a lot you
can half a teaspoon.
00:44:43.35\00:44:45.78
Quarter teaspoon and
our hing. Nice. Okay.
00:44:45.81\00:44:49.92
And so we will stir this up
00:44:49.95\00:44:51.99
and then typically we
want to put the cover on.
00:44:52.02\00:44:54.62
We can see it's
steaming, right it's hot.
00:44:54.66\00:44:57.59
And by putting the cover on
that cilantro will just wilts.
00:44:57.63\00:45:03.16
Here we go. It's
just at one. Okay.
00:45:03.20\00:45:05.87
Yes. Okay, so tomato is ready.
00:45:05.90\00:45:08.17
Great. Tomatoes are ready.
00:45:08.20\00:45:09.57
We can put the
tomatoes right in.
00:45:09.60\00:45:11.14
I can bring this
little closer for you here.
00:45:11.17\00:45:13.24
Thank you.
00:45:13.27\00:45:15.71
And you can just
pour that right in.
00:45:15.74\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\00:45:23.25
So Rasam is pretty cheap
or else sometimes you can
00:45:23.28\00:45:26.12
even get it for
free in certain places.
00:45:26.15\00:45:28.16
But I noticed when I came here
00:45:28.19\00:45:30.33
Rasam was like expensive for me.
00:45:30.36\00:45:31.96
Especially in
New York City. Yeah.
00:45:31.99\00:45:35.10
Now we have some that's all done
00:45:35.13\00:45:36.73
because we want to
get to our last recipe.
00:45:36.77\00:45:38.10
Yes. This is all done.
00:45:38.13\00:45:39.47
And I can see it
changed color as it sat there,
00:45:39.50\00:45:41.17
and as you can see
the difference there.
00:45:41.20\00:45:42.67
Yes.
00:45:42.70\00:45:44.07
As the cilantro mingles
in there it does change.
00:45:44.11\00:45:47.38
You know, that's very nice.
00:45:47.44\00:45:48.78
And then I have a little
bit I pulled out of the pot.
00:45:48.81\00:45:50.81
I got to try this.
00:45:50.85\00:45:52.91
Now this is my first time with
tamarind so we will find out.
00:45:52.95\00:45:55.18
Okay. Oh, great.
00:45:55.22\00:45:58.65
Very different,
right? Very tasty.
00:45:58.69\00:46:01.89
Yes. Oh, yeah, this is great.
00:46:01.92\00:46:04.16
You got to try this at
home. That's very good.
00:46:04.19\00:46:05.96
So next time you are sick,
00:46:05.99\00:46:07.30
if you have a cold
or a chest congestion
00:46:07.36\00:46:09.46
or any type of cough--
00:46:09.50\00:46:11.20
Make some Rasam. That's right.
00:46:11.23\00:46:13.13
And then after
that we need our lassi.
00:46:13.17\00:46:14.97
So let's read our last recipe
for the Vegan Mango Lassi.
00:46:15.00\00:46:18.77
I have been waiting
the whole program for this.
00:46:39.29\00:46:43.47
Mango lassi, I'm
excited about it.
00:46:43.53\00:46:45.67
Yes. Yes.
00:46:45.70\00:46:47.04
So this is a typical--
00:46:47.10\00:46:48.44
South Indian drink
especially during summer time.
00:46:48.47\00:46:50.91
Okay.
00:46:50.94\00:46:52.27
So we veganised the whole thing.
00:46:52.31\00:46:54.38
So there is no dairy in it.
00:46:54.41\00:46:56.61
We made it with almond milk,
00:46:56.64\00:46:57.98
real almond milk
which Heidi will say--
00:46:58.01\00:47:00.95
Yeah, and we
make the almond milk
00:47:00.98\00:47:02.32
on the different program.
00:47:02.35\00:47:03.69
You can always get the recipe.
00:47:03.72\00:47:05.05
Just go to our
website, look at the recipe
00:47:05.09\00:47:06.42
and its there but tell
us briefly what's in that.
00:47:06.45\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\00:47:17.00
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\00:47:22.47
That was very easy.
Very easy and delicious.
00:47:22.50\00:47:24.87
And then just strain
out and keep the pulp
00:47:24.91\00:47:26.24
for something else and then
use and the milk was fabulous.
00:47:26.27\00:47:28.38
Yeah.
00:47:28.41\00:47:29.74
So that really adds to
the taste in this recipe
00:47:29.78\00:47:32.51
and as Ivan said we kind
of veganised this typically
00:47:32.55\00:47:36.58
they use heavy cream and sugar
00:47:36.62\00:47:39.09
and lots of dairy
in the mango lassi.
00:47:39.12\00:47:42.29
So this will be
delicious vegan version.
00:47:42.32\00:47:45.26
So we are pouring in our
real almond milk, our mango.
00:47:45.29\00:47:51.63
We are using
frozen mango chunks here.
00:47:51.67\00:47:54.10
Nice.
00:47:54.14\00:47:56.71
And depending on how
thick or thin you want it
00:47:56.77\00:47:59.94
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.
00:48:07.05\00:48:12.05
And this could be
like a regular smoothie
00:48:12.09\00:48:13.59
but you said you are
putting a few different herbs.
00:48:13.62\00:48:15.52
Yeah, couple of, couple of.
00:48:15.56\00:48:16.89
Spices that are
making the difference.
00:48:16.96\00:48:18.29
Correct, correct. Yes.
00:48:18.33\00:48:19.66
Because saffron and the
cardamom makes it Indian.
00:48:19.69\00:48:21.10
If you take it
off that's not Indian.
00:48:21.13\00:48:22.90
So we are gonna also
blend in the cardamom
00:48:22.93\00:48:26.57
but we will add
the saffron at the end.
00:48:26.60\00:48:28.67
Okay. Into our glass.
00:48:28.70\00:48:31.11
So we are just
gonna blend this up.
00:48:31.14\00:48:32.54
It's so easy and
quick. There you go.
00:48:32.57\00:48:35.88
So we can see it's
changed to light yellow color.
00:48:52.99\00:48:55.30
Just want to get those mangoes
00:48:55.33\00:48:56.93
I will blend it in
with the almond milk.
00:48:56.97\00:48:58.50
That's all there it's
to it? That's really is.
00:48:58.53\00:49:00.07
Wow. Okay.
00:49:00.10\00:49:01.97
And so then you would pour this
00:49:02.00\00:49:03.54
into your
favorite pitcher or glass.
00:49:03.57\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\00:49:28.00
Yeah. Little pricy but--
00:49:28.03\00:49:31.60
So we will pour some.
00:49:31.63\00:49:38.51
It's good right? Not too sweet.
00:49:38.54\00:49:40.38
Oh, that's fabulous.
00:49:40.41\00:49:42.21
Not sweet it is perfect.
This is very good. I love it.
00:49:42.24\00:49:46.28
And the saffron
makes a big difference.
00:49:46.31\00:49:47.65
Yes. Yes, absolutely.
00:49:47.68\00:49:49.02
It does.
00:49:49.05\00:49:50.39
It's not too
strong but you can taste
00:49:50.42\00:49:51.75
just a little bit of
it and it's fabulous.
00:49:51.79\00:49:53.12
Yes. Yeah.
00:49:53.15\00:49:54.82
And so just a
couple of little pieces.
00:49:54.86\00:49:56.86
Saffron is also good
for skin and hair as well.
00:49:56.93\00:49:59.09
Really? Yes.
00:49:59.13\00:50:00.50
It's very good. It's very good.
00:50:00.53\00:50:02.20
Does it make your hair
grow? I'm not sure of that.
00:50:02.23\00:50:04.37
It was other one we
talked about remember?
00:50:04.40\00:50:05.77
Tamarind-- Oh,
that was tamarind.
00:50:05.80\00:50:07.50
And curry leaves also.
00:50:07.54\00:50:08.87
Yes, curry leaves are
also very good for the hair.
00:50:08.90\00:50:10.57
And keep it from
turning grey. Yes.
00:50:10.61\00:50:11.94
Yes.
00:50:11.97\00:50:13.31
On our Facebook
page we have recipes,
00:50:13.34\00:50:14.68
natural remedies based
on Indian cooking as well
00:50:14.71\00:50:18.08
like Indian dishes
00:50:18.11\00:50:20.48
so that something
people can make use of.
00:50:20.52\00:50:22.82
Oh, that's great absolutely
00:50:22.85\00:50:24.19
and its just
Heidi's Health Kitchen.
00:50:24.25\00:50:25.92
Yes. Facebook.come/
Heidi'sHealthKitchen.
00:50:25.95\00:50:28.56
Yeah, that's great. Yeah.
00:50:28.59\00:50:29.92
So what other
stuff would we find?
00:50:29.99\00:50:31.59
I know you have
different products
00:50:31.63\00:50:32.96
and we are gonna give
your address in just a moment
00:50:32.99\00:50:34.30
but what are the products
and the different things
00:50:34.36\00:50:35.90
that you have available?
00:50:35.93\00:50:37.63
So we have our carubies,
they are like a carob treat.
00:50:37.67\00:50:41.37
They are absolutely delicious.
00:50:41.40\00:50:42.90
They come in nine flavors
you have to try them all.
00:50:42.94\00:50:46.44
We got a little
box here but-- Yes.
00:50:46.47\00:50:48.41
This little box here
with little brown and pink
00:50:48.44\00:50:50.78
but Heidi's Health Kitchen
carubies they are really good.
00:50:50.81\00:50:53.01
Yes.
00:50:53.05\00:50:54.38
I have had them,
they are fabulous.
00:50:54.42\00:50:55.75
So those are
available on our website.
00:50:55.78\00:50:57.12
People can call us
or email us to order.
00:50:57.15\00:50:58.99
We also have
some other desserts,
00:50:59.02\00:51:01.92
a wide range of desserts
including our newest products
00:51:01.96\00:51:04.76
which is our
raw vegan ice cream.
00:51:04.79\00:51:06.70
All layered raw vegan ice cream.
00:51:06.73\00:51:09.73
Tell me real quick
what are the four layers?
00:51:09.76\00:51:11.57
Carob, pistachio, almond and
black forest which is cherry.
00:51:11.60\00:51:17.97
That sounds wonderful
00:51:18.01\00:51:19.44
and there's also some raw tarts,
00:51:19.47\00:51:21.58
there are some lasagna,
00:51:21.61\00:51:23.01
there is some
all different stuff.
00:51:23.04\00:51:24.48
Yes. Raw peanut butter.
00:51:24.51\00:51:25.85
Yes, kale chips, raw
peanut butter cookies.
00:51:25.88\00:51:27.78
Exciting. That's wonderful.
00:51:27.82\00:51:29.15
Well, what we want to
do right now is to put up
00:51:29.18\00:51:31.12
Heidi and Ivan's
contact information.
00:51:31.15\00:51:33.66
If you would like them
to come to your church,
00:51:33.72\00:51:35.42
your community center
put on a cooking school.
00:51:35.46\00:51:38.09
If you are interested in
any one of these yummy products
00:51:38.13\00:51:40.66
we've been talking
about or you are interested
00:51:40.70\00:51:43.20
in supporting
the new restaurant,
00:51:43.23\00:51:44.73
the venture that God
has put on their heart,
00:51:44.77\00:51:47.37
here is how you
can do just that.
00:51:47.40\00:51:51.54
Heidi's Health
Kitchen is committed
00:51:51.57\00:51:53.21
to offering
delicious, healthy, vegan foods
00:51:53.24\00:51:56.38
that are
appealing to the senses.
00:51:56.41\00:51:58.15
If you would like to
know more you can write
00:51:58.18\00:52:00.12
to Heidi's Health
Kitchen, PO Box 232, Babylon,
00:52:00.15\00:52:04.65
New York 11702.
00:52:04.69\00:52:07.59
That's Heidi's
Health Kitchen, PO Box 232,
00:52:07.66\00:52:11.26
Babylon, New York 11702.
00:52:11.29\00:52:14.66
You can call 631-663-3128,
that's 631-663-3128
00:52:14.73\00:52:21.90
or visit them online for events,
00:52:21.94\00:52:24.41
food and more at
heidishealthkitchen.com,
00:52:24.44\00:52:28.11
that's heidishealthkitchen.com.
00:52:28.14\00:52:31.68