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, I just
want to welcome you
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to another 3ABN
Today Cooking Program.
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My name is Jill Morikone.
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And, just, we are so delighted
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that you've taken time
from your day to sit down,
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to copy these recipes,
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and to learn from
some incredible Christians
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and incredible cooks.
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Our special guest today
is Heidi's Health Kitchen.
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And we first became acquainted
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with Heidi's Health
Kitchen several years ago.
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And we've been so blessed.
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I know my husband Greg and I,
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and the entire
ministry here at 3ABN
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has been blessed
by their ministry,
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by their heart for
evangelism, and their food,
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they have great food.
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So I'm so excited to
introduce to you today,
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Heidi Tompkins and Ivan Raj.
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And we're so
glad both of you came,
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from New York
over here to Illinois,
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to share your
talents and your gifts
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with our 3ABN family.
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We're glad to
be here. Thank you.
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So tell me, I know you
are not a stranger to 3ABN,
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but may be someone's
watching for the first time,
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and they've never heard
about Heidi's Health Kitchen.
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So what is Heidi's
Health Kitchen all about?
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Sure.
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So Heidi's Health Kitchen
is a Health Food Ministry.
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We give cooking classes,
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health lectures,
and Bible studies.
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And we also
specialize in frozen desserts
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which we'll be making today.
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Yummy.
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We also operate
a Pop-up restaurant
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in Manhattan and
Long Island as well.
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Okay, so how long is
Heidi's Health Kitchen
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been in operation, Ivan?
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For the last three years. Okay.
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And actually, it's right
now three and a half years
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and we've been
offering Bible studies to people
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in different parts of the planet
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through phone.
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And our business
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which is Heidi's Health
Kitchen supports our ministry.
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Our Bible work. Amen.
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Isn't that wonderful?
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Because God has given
you this business model,
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and of course, healthy
eating helps clear our minds,
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so we can hear the voice of God,
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but then that helps
support the Bible work.
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Amen. Absolutely.
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I remember you'll came...
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We had a winter camp, may
be this is down in Florida.
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Yup. Yeah.
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And you came.
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I think that was the
first time we really connected.
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And Heidi said,
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"I've got these great
carubies I'm gonna bring."
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And we've got some
here, they're fabulous.
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You have all
different types of carubies.
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Praise God. Yes, we do.
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This one is black forest
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and what are the
some of the other kinds?
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So we make an original,
which would just be a carob.
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We make a salted almond,
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we make black forest
which is our top seller,
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we flavor it
with sweet almond oil
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and there is a cherry in
the centre of each peace.
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And we also make cashew coconut,
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which is my personal favourite.
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Pistachio. Coconut.
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And mint chip. Nice.
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I'm not sure I've ever
had that cashew coconut,
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I've had a nut lovers one.
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So maybe would it
have been in there, okay.
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Okay, it's in
there. It's the square.
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Okay, the square one,
nice. Now that's wonderful.
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And today, we're doing
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all kinds of yummy
frozen desserts, aren't we?
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Yes. Delectable desserts?
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Delectable desserts.
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Let's take a look at
what we will be making today.
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We're starting with
the Carob Nut Clusters.
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Boy! That looks good.
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Yummy!
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And Raw Peanut Butter Balls.
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Yup, we sell those.
Those are our favorite.
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Nice. And Carob Nut Butter Cups.
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Oh, those are cute.
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And these are all frozen.
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Yes. Yes.
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Nice.
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And Berry Tart
Squares. Look at that.
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That's really pretty.
Yeah, those were pretty.
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Yes, nice. And all...
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And Raw Ice Cream? Yes.
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Yes, Raw Ice Cream
Sandwiches. Sandwiches.
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'Cause, you know, we all love
ice creams sandwiches, right?
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Of course.
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But we want to
have them healthy.
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Nice and I don't know how
to pronounce the last one.
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Last one is called Payasam,
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which is actually a South Indian
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delectable dessert.
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Nice.
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So we got to have, I
guess, American Cuisine,
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and then we have to
add in the Indian, right?
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Correct.
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So all of these desserts
that we're making today,
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are they all raw?
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They're not all raw. Okay.
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But they can be,
they can be made raw.
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Nice. Except my dessert.
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So there are variations
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that you can do
it to make them raw.
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Okay, wonderful.
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That's great. So
let's get started.
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We're gonna read
our first recipe,
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and let's read that
for the Carob Nut Clusters.
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Yes, so for the Carob
Nut Clusters we need...
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Nice.
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So what are Go-Fig Grounds?
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So Go-Fig Grounds...
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So we sell a coffee
substitute that's called Go-Fig.
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And instead of being made
from dry roasted coffee beans,
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it's made from sun
dried and roasted figs,
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and then they're ground.
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And you brew it
just like coffee.
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It's not instant,
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so you have to
brew it or steep it,
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but it's made entirely of figs.
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Really? Yup.
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Boy, that's incredible. So
where do you get the ideas?
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You know, if I
went to the kitchen,
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I said, "Well, I'm
gonna create something."
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It would not may be,
be such a good thing.
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So where do you
even get the idea to say,
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"Well, I can use figs
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and this can become
a coffee substitute."
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You know, to be
honest, I really just pray.
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Wow!
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Even with the Carubies,
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we started with one flavor
which is today our crunch,
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it looks like a
little Nestle's crunch bar.
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And I had shared them
with Ivan, and he said,
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"Okay, this is great,
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we got to do
something with this."
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And I said, "Okay, I'll
pray about other flavors."
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And I prayed, and God
gave me every single one.
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Well, you know, that's a
gift, I mean, obviously...
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It's a real blessing. It is.
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And that's, when we cook
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and we see God's
blessing continually,
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we know this is His plan.
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But, you know, I
could get in the kitchen,
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and I could pray,
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and I might not come up
with the same inspiration.
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So that means that
God has given you a gift
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and you are using the
gift He's given you for that.
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Amen. True.
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So let's see how
we make these. Sure.
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So for this we just
want to ground up the Grounds
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a little bit more.
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They are pretty
fine. Can I smell?
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Oh, sure. That's the fig.
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Oh, yeah! Yeah.
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Boy, that's
great. It's real tasty.
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We serve it cold
in the summertime
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in our Pop-up restaurant, iced.
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And we serve it warm or
hot in the winter-times.
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Nice.
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So we're just gonna give these
a quick buzz in the blender.
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We just want to get the
Grounds a little bit fine.
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Okay, and then to that,
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we're going to start
adding our other ingredients.
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See the powder. Sorry.
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Well, I see the powder going on.
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So we're gonna go ahead
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and add our coconut oil, melted.
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Then we're gonna
add our maple syrup,
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we always want to add
the liquids first in it,
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just like this.
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This is actually gonna
create a fairly tight carob,
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that we're then just
gonna dip the almonds into.
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Nice, okay.
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So we're gonna
add our carob powder.
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Yeah, and that's gonna get
a little powder going on too.
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And then we're adding
a little bit of cinnamon.
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We try to use
when ever possible,
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Ceylon cinnamon,
it's much less irritative,
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and it gives that
flavor as well of cinnamon.
00:07:49.73\00:07:53.27
But it's a much
healthier cinnamon
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if you're going to use one.
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Okay, so we're
going to blend this.
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Nice.
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We got to make
sure the lid's on tight.
00:08:03.48\00:08:04.98
We got some
powder going on. Yeah.
00:08:05.01\00:08:07.25
And it's gonna be tight,
00:08:07.28\00:08:08.62
but we're just gonna
have to try to mix it up
00:08:08.65\00:08:10.29
as quick as possible.
00:08:10.32\00:08:11.65
Okay, and then we're gonna spoon
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that into our bowl.
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Got it?
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Yes, let me
just get all those...
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Got to get everything off of it.
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So for our viewers at home,
00:08:36.78\00:08:38.11
if you're looking
to make a carob sauce,
00:08:38.15\00:08:40.15
you know, like
a chocolate sauce,
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such a simple and easy recipe.
00:08:42.52\00:08:45.02
Yeah, that's wonderful.
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Now it doesn't
look like a mousse,
00:08:47.66\00:08:48.99
it looks more like a sauce.
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Yeah, it is a sauce.
00:08:50.39\00:08:51.73
Yeah, it's a very, very
thick, very thick sauce.
00:08:51.76\00:08:53.09
Nice.
00:08:53.13\00:08:58.10
So we're gonna scrape as
much of this out as we can,
00:08:58.13\00:09:01.14
however I don't spend
too much time scraping
00:09:01.17\00:09:04.11
this out because...
00:09:04.14\00:09:05.47
There's a reason.
00:09:05.51\00:09:06.84
What I love about this most is,
00:09:06.88\00:09:09.54
now we're making a
little mocha drink.
00:09:09.58\00:09:11.25
Oh! oh, yes. Oh, yes.
00:09:11.28\00:09:12.61
So we're gonna add some milk
00:09:12.65\00:09:14.42
just like how we would
normally clean our blender with,
00:09:14.45\00:09:17.82
you know, water and soap.
00:09:17.85\00:09:19.19
Before we do that,
00:09:19.22\00:09:20.56
we don't want to let
any of this to go waste.
00:09:20.59\00:09:23.32
That's right.
00:09:23.36\00:09:24.69
So we're gonna
make a little drink.
00:09:24.73\00:09:26.66
Oh, yeah,
00:09:33.37\00:09:34.70
all that's good
stuff, I mean it.
00:09:34.74\00:09:36.07
All right. Nice.
00:09:57.53\00:10:00.60
That's fabulous,
00:10:00.63\00:10:01.96
that's a great
way to get it off.
00:10:02.00\00:10:03.80
So we didn't get it all there,
there's still some in there,
00:10:03.83\00:10:06.60
but...
00:10:06.63\00:10:07.97
But if you're doing at
home, you could do that.
00:10:08.00\00:10:09.90
Yes, exactly.
00:10:09.94\00:10:13.41
Nice.
00:10:13.44\00:10:14.78
All right, so
give that a try. Yeah.
00:10:14.81\00:10:17.78
And we'll keep working on these.
00:10:17.81\00:10:19.58
So what we're gonna do is
we're gonna put our almonds
00:10:19.61\00:10:22.05
right into the carob mix.
00:10:22.08\00:10:24.29
Oh, that's fabulous.
00:10:24.32\00:10:25.69
That is a very
good drink. Mm-hm.
00:10:25.72\00:10:28.02
Tasty, right?
00:10:28.06\00:10:29.39
Oh, very, this is beyond tasty.
00:10:29.42\00:10:31.63
I'm having the rest of this.
00:10:31.66\00:10:34.00
Like, you know a
little chocolate milk
00:10:34.03\00:10:35.53
for your kids, right?
00:10:35.56\00:10:36.90
Or a carob milk or
something like that.
00:10:36.93\00:10:38.57
That's great.
00:10:38.60\00:10:40.44
Oh, so you're
mixing almonds right in it.
00:10:40.47\00:10:41.80
Yes, yes.
00:10:41.84\00:10:43.17
So if you wanted to do,
00:10:43.20\00:10:44.54
if I were gonna do
the other versions,
00:10:44.57\00:10:45.91
if I was gonna do a
cherry or a macadamia,
00:10:45.94\00:10:47.74
I would split this
up into three bowls,
00:10:47.78\00:10:49.51
put, you know, the
nut or the cherry in each,
00:10:49.54\00:10:51.38
I don't mix them together.
00:10:51.41\00:10:53.05
And then we just cover them,
00:10:53.08\00:10:55.02
and then we just spoon them out.
00:10:55.05\00:10:57.99
Oops, spoon them out,
and put them on a sheet.
00:10:58.02\00:11:01.99
Quick tip.
00:11:02.02\00:11:03.96
We got to do it quickly
00:11:03.99\00:11:05.33
because the coconut
oil will start to get hard.
00:11:05.36\00:11:08.83
It's gonna harden. Yes.
00:11:08.86\00:11:10.20
Yes.
00:11:10.23\00:11:11.57
So okay, that's a great tip.
00:11:11.60\00:11:13.97
So you got it on some
parchment paper and then...
00:11:14.00\00:11:16.00
Yup, parchment or
freezer paper will work.
00:11:16.04\00:11:19.31
And it goes in
the fridge, freezer.
00:11:19.34\00:11:20.84
It can go in the
fridge, I prefer the fridge,
00:11:20.88\00:11:22.78
because the first
time I made this up,
00:11:22.81\00:11:25.55
I put it in the freezer,
00:11:25.58\00:11:26.92
and then when I
went to bite on the nut,
00:11:26.95\00:11:28.28
I thought I was
gonna break my tooth.
00:11:28.32\00:11:30.05
So you could
certainly put it in the freezer
00:11:30.09\00:11:32.79
for may be like 10
minutes to harden the Carob,
00:11:32.82\00:11:34.79
and not freeze the nut.
00:11:34.82\00:11:36.16
Nice. This is really good.
00:11:36.19\00:11:38.16
I'm gonna try one over
here. Yes, give one a try.
00:11:38.19\00:11:40.83
These were in the fridge, right?
00:11:40.86\00:11:42.20
Yup.
00:11:42.23\00:11:43.57
So it's a tasty little
treat that you can make
00:11:43.60\00:11:45.17
for your family or your friends.
00:11:45.20\00:11:47.37
Doesn't take much
time at all. Mm-hm.
00:11:47.40\00:11:50.64
That's beyond
tasty, that's really good.
00:11:50.67\00:11:52.71
This is my day. Praise God.
00:11:52.74\00:11:55.31
Let's go to our next recipe.
00:11:55.34\00:11:56.68
You want to read
that, Ivan, for us.
00:11:56.71\00:11:58.05
Sure.
00:11:58.08\00:11:59.41
So these peanut
butter balls is a creation,
00:12:16.93\00:12:19.10
you came up with, Ivan?
00:12:19.13\00:12:20.47
Yes, by God's grace, yes.
00:12:20.50\00:12:22.84
So not just Heidi comes up with,
00:12:22.87\00:12:24.51
Heidi comes up with
recipes but you do, Ivan.
00:12:24.54\00:12:26.61
Yes.
00:12:26.64\00:12:27.98
That's a whole miracle
story about Ivan cooking which,
00:12:28.01\00:12:31.41
just to summarize briefly,
00:12:31.45\00:12:32.85
when we started
Heidi's Health Kitchen,
00:12:32.88\00:12:34.52
Ivan had never cooked before
00:12:34.55\00:12:35.88
or never even
been in the kitchen.
00:12:35.92\00:12:38.02
And he was very adaptive,
00:12:38.05\00:12:40.12
he learned very
quickly which was,
00:12:40.16\00:12:41.82
I was very grateful for,
He was a real blessing to me.
00:12:41.86\00:12:44.66
But, you know, there's a
quote in the Spirit of Prophesy,
00:12:44.69\00:12:47.23
I believe it's
in Counsel on Diet
00:12:47.26\00:12:49.23
and Foods that says,
00:12:49.26\00:12:50.63
"Anyone who
earnestly seeks the Lord
00:12:50.67\00:12:53.07
wanting to make
wholesome nutrition recipes,
00:12:53.10\00:12:55.97
the Lord will
answer that prayer."
00:12:56.00\00:12:58.07
And so that was paraphrasing,
00:12:58.11\00:12:59.87
but that's
basically what it says.
00:12:59.91\00:13:01.44
And Ivan now
makes unbelievable food.
00:13:01.48\00:13:06.15
We've had Indian dishes
that, at other restaurants that,
00:13:06.18\00:13:09.58
you know, weren't
may be plant-based,
00:13:09.62\00:13:11.49
and I've said, "Oh,
I really love this."
00:13:11.52\00:13:13.56
And he's made a plant-based
00:13:13.59\00:13:14.92
better than the
other restaurant.
00:13:14.96\00:13:16.29
Wow.
00:13:16.32\00:13:17.66
And so God has really given
him an amazing gift as well.
00:13:17.69\00:13:19.19
Praise the Lord.
That's wonderful.
00:13:19.23\00:13:20.73
Yes. Amen.
00:13:20.76\00:13:22.10
Okay so what do we do here?
00:13:22.13\00:13:23.47
Okay, so the raw
peanut butter balls...
00:13:23.50\00:13:27.84
There you go. Okay, sorry.
00:13:27.87\00:13:30.17
Food processors
are always difficult
00:13:30.21\00:13:31.54
to figure out.
00:13:31.57\00:13:32.91
Yeah. They are
all different too.
00:13:32.94\00:13:34.28
Different, yes.
00:13:34.31\00:13:35.64
So I'm gonna be
adding almonds first.
00:13:35.68\00:13:38.91
And it's actually one
and a quarter cup of almonds,
00:13:38.95\00:13:43.79
actually.
00:13:43.82\00:13:45.15
And pouring this here,
and then we got to break...
00:13:45.19\00:13:49.56
Just got to break those up.
00:13:49.59\00:13:50.93
Okay. Yeah.
00:13:50.96\00:13:53.50
All right, let's see...
00:13:53.53\00:13:55.40
Other side. Okay.
00:13:55.43\00:13:57.50
Nope, other way, just,
it clicks in the other way.
00:13:57.53\00:14:01.40
This way? Yes, that way.
00:14:01.44\00:14:03.71
Sorry, it's totally
opposite from ours at home.
00:14:03.74\00:14:06.47
So we have to pulse
it just a little bit,
00:14:09.58\00:14:13.62
just a little
bit, and then, sorry.
00:14:13.65\00:14:17.55
No, you're good.
00:14:17.59\00:14:18.92
And then we're going to
add some Medjool dates to it.
00:14:18.95\00:14:20.42
Oh, I like Medjool dates.
00:14:20.46\00:14:22.19
And these are
little dry Medjool,
00:14:22.22\00:14:26.53
and so I'm gonna
put few of them here.
00:14:26.56\00:14:29.86
You've already pitted
them. Actually it's plenty.
00:14:29.90\00:14:31.23
Yeah, already pitted
them. Pitted medjool.
00:14:31.27\00:14:32.60
Okay, that's important.
00:14:32.63\00:14:33.97
Yes. Yes.
00:14:34.00\00:14:35.50
We'd be having a mess
if we had pits in there.
00:14:35.54\00:14:38.01
Yeah, okay.
00:14:38.04\00:14:39.37
So we're going
to process it again.
00:14:39.41\00:14:43.51
Thank you.
00:14:43.55\00:14:44.98
All right.
00:14:52.12\00:14:54.09
Next is, just I'm going to add
00:14:54.12\00:14:55.46
a little bit of
the vanilla flavoring.
00:14:55.49\00:14:57.03
Nice.
00:14:57.06\00:14:58.39
And just process it once more.
00:14:58.43\00:15:02.93
This is a very quick
and very easy recipe.
00:15:02.96\00:15:06.50
So I'm sure everybody
can make this at home.
00:15:06.53\00:15:08.90
All right.
00:15:08.94\00:15:11.04
Process it a little bit more.
00:15:11.07\00:15:12.41
All right, and then...
00:15:15.94\00:15:17.28
So you still got some
pretty good chunks in here.
00:15:17.31\00:15:18.65
Yeah. Okay.
00:15:18.68\00:15:20.02
Yes, yup, and once
we add these others,
00:15:20.05\00:15:21.48
then we'll let it run
until it congeals together
00:15:21.52\00:15:24.19
and breaks down the rest.
00:15:24.22\00:15:25.55
So Tahini is going in now. Nice.
00:15:25.59\00:15:28.56
And then after this...
00:15:28.59\00:15:31.89
Okay, let me scrape
off a little bit here.
00:15:31.93\00:15:36.36
Tahini will give a
really good flavor.
00:15:36.40\00:15:38.53
It sure does.
00:15:38.57\00:15:40.04
And then peanut butter,
00:15:40.07\00:15:42.24
make sure you get the oil
also on the peanut butter.
00:15:42.27\00:15:46.71
Now this looks like
natural crunchy peanut butter
00:15:46.74\00:15:48.51
is what you're doing.
00:15:48.54\00:15:49.88
It is, yes. Yes.
00:15:49.91\00:15:51.25
We like crunchy,
00:15:51.28\00:15:52.61
and that just
adds to the texture.
00:15:52.65\00:15:53.98
It would indeed.
00:15:54.02\00:15:56.52
Okay, all right.
00:15:56.55\00:15:58.55
And then, I'll let it run.
00:15:58.59\00:16:04.53
Just want to
help it a little bit.
00:16:04.56\00:16:05.89
Looks like it's getting
in a, stuck in a side there.
00:16:05.93\00:16:08.33
Yeah.
00:16:08.36\00:16:10.10
So I'll help it a
little bit. Whoo! Smells good.
00:16:10.13\00:16:15.90
It's that peanut
butter. Greg would love this.
00:16:15.94\00:16:17.91
He likes anything
with peanut butter.
00:16:17.94\00:16:19.67
Nice.
00:16:19.71\00:16:21.04
We have some for him then.
00:16:21.08\00:16:23.11
He'll be delighted.
We need to run this one?
00:16:23.14\00:16:24.75
Yes.
00:16:24.78\00:16:28.22
I'm wearing my gloves.
00:16:28.25\00:16:32.12
It's not cooperating very well.
00:16:32.15\00:16:33.49
It's just sticking on one side.
00:16:33.52\00:16:34.86
We try it one more time?
00:16:39.33\00:16:40.66
Sure. Yeah.
00:16:40.70\00:16:42.03
So normally you'd
blend it a little more.
00:16:52.34\00:16:54.34
Yeah, little bit
more. Yes, absolutely.
00:16:54.38\00:16:56.01
Okay.
00:16:56.04\00:16:57.81
Okay, so I'm gonna transfer this
00:16:57.85\00:17:00.45
into the bowl.
00:17:00.48\00:17:02.72
I'll just show you what I
do just with this one set.
00:17:02.75\00:17:07.52
We can actually
roll this into a ball.
00:17:07.56\00:17:09.02
Oh, nice. I like that.
00:17:09.06\00:17:13.70
Or if you're not used to
using your hands or fingers,
00:17:13.73\00:17:16.67
and then you can
use your scooper.
00:17:16.70\00:17:18.80
Ice cream scooper.
00:17:18.83\00:17:20.17
Which is what
I'm going to be using
00:17:20.20\00:17:21.80
to make 350 raw
peanut butter balls
00:17:21.84\00:17:24.71
for the camp
meeting at the 3ABN.
00:17:24.74\00:17:26.07
That's right, yeah.
00:17:26.11\00:17:28.04
We brought
Heidi's Health Kitchen
00:17:28.08\00:17:29.41
in to do food for camp meeting,
00:17:29.44\00:17:30.78
so that's a blessing.
00:17:30.81\00:17:32.15
Yes. Nice.
00:17:32.18\00:17:33.52
So that's how we
got to line it up.
00:17:33.55\00:17:35.08
And then they go
in the fridge? Fridge.
00:17:35.12\00:17:36.92
Yup, this can refrigerated.
00:17:36.95\00:17:38.62
And how long do they
going to sit in the fridge for?
00:17:38.65\00:17:41.46
Probably about 20
minutes to half an hour.
00:17:41.49\00:17:43.46
So they're really pretty simple.
00:17:43.49\00:17:44.83
Yeah, just firm up.
00:17:44.86\00:17:46.19
And we have some here,
I'm gonna grab off of your...
00:17:46.23\00:17:47.56
Absolutely, go for it.
00:17:47.60\00:17:51.47
Mm, that's very good.
00:17:51.50\00:17:57.01
Excellent. Thank you.
00:17:57.04\00:17:59.51
Good. They are very popular.
00:17:59.54\00:18:01.04
Yeah. I can see why, absolutely.
00:18:01.08\00:18:03.04
It has a lot of protein as
well in it from the peanut,
00:18:03.08\00:18:05.61
I'm sorry from the nuts,
00:18:05.65\00:18:07.15
and the peanut butter, Tahini.
00:18:07.18\00:18:08.52
Yeah, that's the Tahini.
00:18:08.55\00:18:10.25
Lot of proteins.
00:18:10.29\00:18:11.62
This is very good,
let's go to our next recipe.
00:18:11.65\00:18:14.86
We're going to make
Carob Nut-Butter cups.
00:18:14.89\00:18:18.36
For the shell ingredients...
00:18:18.39\00:18:19.73
For the filling ingredients...
00:18:36.04\00:18:37.38
I think this is my day
because I love desserts,
00:18:42.78\00:18:45.79
and these, look almost
like Resee's peanut butter cups.
00:18:45.82\00:18:49.42
Yes, they are very much like
a Resee's peanut butter cup.
00:18:49.46\00:18:51.76
Are they really?
Except for with Carob.
00:18:51.79\00:18:53.76
Nice. Instead of chocolate.
00:18:53.80\00:18:55.66
Yes, so we are gonna do
a little layer going on.
00:18:55.70\00:18:57.70
Yes. Yes, we'll
show you how to do it.
00:18:57.73\00:18:59.73
Good.
00:18:59.77\00:19:01.10
Great, so the first
thing we're gonna do is mix
00:19:01.14\00:19:02.97
some of these items
into a food processor.
00:19:03.00\00:19:06.68
This will give us our
chocolate or Carob layer.
00:19:06.71\00:19:10.25
Yes. The outer covering.
00:19:10.28\00:19:14.35
So we got Tahini.
00:19:14.38\00:19:16.58
Yeah, we're using coconut cream.
00:19:16.62\00:19:19.65
And the way that you make
or that you get coconut cream
00:19:19.69\00:19:22.86
is you take that
can of coconut milk,
00:19:22.89\00:19:25.16
as long as it
doesn't have emulsifiers,
00:19:25.19\00:19:27.00
and you stick it
in fridge over night.
00:19:27.03\00:19:28.36
And it separates.
00:19:28.40\00:19:29.73
It separates, and
we're using the cream,
00:19:29.76\00:19:31.40
that's exactly right.
00:19:31.43\00:19:32.77
Yeah. Oh, that's great.
00:19:32.80\00:19:34.14
And so that just gives
a thickness and a texture
00:19:34.17\00:19:36.27
that we really need.
00:19:36.30\00:19:38.81
And just have it gets
real thick in the fridge,
00:19:38.84\00:19:41.21
then this will keep
this thickened up as well.
00:19:41.24\00:19:43.88
Yeah, maple syrup. Maple syrup.
00:19:43.91\00:19:47.05
We're adding our
carob powder. Nice.
00:19:47.08\00:19:49.18
We're adding that
vanilla cream stevia,
00:19:53.05\00:19:55.09
if someone can't find that,
00:19:55.12\00:19:56.46
they could use regular
stevia with a vanilla flavor.
00:19:56.49\00:20:00.00
Nice, okay.
00:20:00.03\00:20:03.83
Okay.
00:20:03.87\00:20:05.27
A little bit of
salt. Little bit of salt.
00:20:05.30\00:20:08.07
We'll get that mixed up.
00:20:08.10\00:20:09.44
Okay, I'm just gonna scrape down
00:20:22.32\00:20:23.65
the sides a little bit
00:20:23.69\00:20:25.02
because we really
need that coconut cream.
00:20:25.05\00:20:26.52
Yeah, 'cause that's
really your thickening agent.
00:20:26.55\00:20:29.59
Correct, yes.
00:20:29.62\00:20:32.83
And so we use the coconut cream
in a lot of frozen desserts
00:20:32.86\00:20:35.53
because it really
helps with the texture
00:20:35.56\00:20:37.87
and with the hardening.
00:20:37.90\00:20:39.23
And, you know what, the flavor,
00:20:39.27\00:20:40.60
the flavor of
coconut is just fabulous.
00:20:40.64\00:20:43.47
Yes, who doesn't
like coconut, right?
00:20:43.51\00:20:45.24
Hope no one's allergic,
that would be horrible problem.
00:20:48.58\00:20:51.11
Okay, that's good.
00:20:57.49\00:20:58.82
So now, we're going to
use a pastry bag for this.
00:20:58.85\00:21:02.76
If you didn't have one,
00:21:02.79\00:21:04.29
you could just
spoon it into the cups.
00:21:04.33\00:21:09.30
What we did was we
used a mini muffin pan
00:21:09.33\00:21:13.03
and we lined it with candy cups.
00:21:13.07\00:21:15.54
Nice.
00:21:15.57\00:21:17.11
And so we're gonna
make them in candy cups
00:21:17.14\00:21:19.27
just like how
00:21:19.31\00:21:20.64
our Reese's peanut
butter cup is in a candy cup.
00:21:20.68\00:21:22.34
I love it. Yeah.
00:21:22.38\00:21:24.05
It's great.
00:21:24.08\00:21:25.41
Okay, so we're just want to
get all this good stuff off,
00:21:25.45\00:21:28.12
put that there for the moment,
00:21:28.15\00:21:29.95
and I will transfer
this to our pastry bag.
00:21:29.98\00:21:34.36
Nice.
00:21:34.39\00:21:37.19
It's a great idea to stick
it in the cup, I like that.
00:21:37.23\00:21:39.66
Yeah. The pastry bag in the cup.
00:21:39.69\00:21:41.26
It makes it a
lot easier. Oh, yes.
00:21:41.30\00:21:44.40
To work with.
00:21:44.43\00:21:46.00
Yeah. Less messy.
00:21:46.03\00:21:47.64
Oh, yes.
00:21:47.67\00:21:50.07
Okay, so this is
gonna be our bottom layer.
00:21:50.11\00:21:52.81
So, it's also
gonna be our top layer,
00:21:52.84\00:21:54.58
so we want to get all of that.
00:21:54.61\00:21:57.91
Okay.
00:21:57.95\00:21:59.91
When we started
Heidi's Health Kitchen,
00:21:59.95\00:22:01.95
we actually started
of making desserts first.
00:22:01.98\00:22:04.52
Is that, was that your first...
00:22:04.55\00:22:05.89
One of our...
00:22:05.92\00:22:07.26
Yeah. Okay.
00:22:07.29\00:22:08.62
And then later on, of course,
God gave us opportunities
00:22:08.66\00:22:10.56
to even start
catering to Adventist Churches
00:22:10.59\00:22:14.80
and some
corporate companies as well.
00:22:14.83\00:22:17.07
That's wonderful.
00:22:17.10\00:22:18.43
And you also do cooking schools.
00:22:18.47\00:22:19.87
Yes, cooking classes.
00:22:19.90\00:22:21.24
Yes. Amen.
00:22:21.27\00:22:22.64
Okay, so being
in the pastry bag,
00:22:22.67\00:22:24.97
it's going to be a
lot easier to work with,
00:22:25.01\00:22:28.04
and let me just
grab this up here.
00:22:28.08\00:22:32.51
See you put just a little
bit in the bottom of each one.
00:22:32.55\00:22:34.38
yup, we're
gonna put a little bit
00:22:34.42\00:22:35.75
in the bottom of each.
00:22:35.78\00:22:37.19
I love it.
00:22:37.22\00:22:38.55
Nice.
00:22:42.12\00:22:43.46
So you make your Carubies
like this with your pastry bag?
00:22:43.49\00:22:46.23
We do.
00:22:46.26\00:22:49.43
That's a lot of work.
00:22:49.46\00:22:52.30
Yeah, I love it.
00:22:52.33\00:22:56.14
Nice.
00:22:56.17\00:22:58.64
Okay. All right.
00:22:58.67\00:23:00.01
Okay so...
00:23:00.04\00:23:01.38
So now we're gonna make
the peanut butter filling.
00:23:01.41\00:23:03.11
And of course, you can
use your nut butter of choice,
00:23:03.14\00:23:05.78
we are gonna
save the rest of this
00:23:05.81\00:23:08.92
because this is also our...
00:23:08.95\00:23:10.95
Your topping. Topping, yes.
00:23:10.99\00:23:12.32
So what I'm gonna
do is I'll stick this
00:23:12.35\00:23:13.69
in the fridge right now.
00:23:13.72\00:23:15.06
That would be great.
00:23:15.09\00:23:16.42
While you work on the
peanut butter filling.
00:23:16.46\00:23:17.79
Yes, okay.
00:23:17.83\00:23:19.16
And so for the
peanut butter filling,
00:23:19.19\00:23:20.96
we're just mixing our nut butter
00:23:21.00\00:23:22.96
with maple syrup.
00:23:23.00\00:23:25.03
Let me get that nut butter
in there to a bigger bowl.
00:23:25.07\00:23:29.64
Are we using the
food processor again?
00:23:29.67\00:23:31.41
No, we don't need to.
00:23:31.44\00:23:32.77
This part can be done by hand.
00:23:32.81\00:23:34.48
Okay.
00:23:38.08\00:23:40.62
And we just want
to keep working this
00:23:40.65\00:23:42.22
until it's all
mixed in together.
00:23:42.25\00:23:44.82
Maple syrup sweetens up
the nut butter a little bit
00:23:44.85\00:23:47.22
and loosens it up a little bit,
00:23:47.26\00:23:48.59
so it's easier to work with.
00:23:48.62\00:23:49.96
Yes, 'cause the nut
butter would be very stiff.
00:23:49.99\00:23:52.99
Yes.
00:23:53.03\00:23:54.66
I like that.
00:23:54.70\00:23:56.03
And then this helps
with the texture too
00:23:56.06\00:23:57.40
when you're freezing
00:23:57.43\00:23:58.77
so that the nut
butter is not so solid that,
00:23:58.80\00:24:00.54
you know, break your
tooth when you bite into it.
00:24:00.57\00:24:03.97
That would be horrible.
We don't want broken teeth.
00:24:04.01\00:24:05.97
That's right.
00:24:06.01\00:24:07.51
So where did you come up
00:24:07.54\00:24:08.88
with the name
Heidi's Health Kitchen?
00:24:08.91\00:24:10.71
You know, that's
an interesting story.
00:24:10.75\00:24:12.58
So actually Ivan and I
were fasting and praying
00:24:12.61\00:24:15.52
about the name.
00:24:15.55\00:24:17.09
And Ivan called me after,
00:24:17.12\00:24:20.09
you know, towards
the end of our fasting,
00:24:20.12\00:24:21.76
he said, "God gave me the name."
00:24:21.79\00:24:23.32
And prior to
that, he was thinking
00:24:23.36\00:24:24.83
the name should
be something like,
00:24:24.86\00:24:26.86
you know, New York
Carubies, or New York something.
00:24:26.90\00:24:29.96
'Cause you wanted New York?
00:24:30.00\00:24:31.33
The New York
City to be in there.
00:24:31.37\00:24:33.44
But God had a
completely different idea.
00:24:33.47\00:24:37.31
So that's how
Heidi's Health Kitchen,
00:24:37.34\00:24:38.67
but when I called her and said,
00:24:38.71\00:24:40.04
"Hey, this is the
name, we're gonna have..."
00:24:40.08\00:24:41.41
It was the name
Heidi's Health Kitchen?
00:24:41.44\00:24:42.78
Was that...
00:24:42.81\00:24:44.15
Yeah, that's the
name God gave him.
00:24:44.18\00:24:45.51
Yeah, but then she
said, "Oh, interesting.
00:24:45.55\00:24:46.88
When I was eight years old,
00:24:46.92\00:24:48.25
I had a cook book and I named it
00:24:48.28\00:24:49.62
Heidi's Kitchen, so..."
00:24:49.65\00:24:51.69
Isn't that neat? God
puts a dream years ago.
00:24:51.72\00:24:53.39
Yeah. Yeah.
00:24:53.42\00:24:54.76
You know, in
your heart something,
00:24:54.79\00:24:56.32
and then all of a sudden
00:24:56.36\00:24:57.69
He works to bring
that dream to fruition.
00:24:57.73\00:24:59.49
Amen, it's so
true that God gives us
00:24:59.53\00:25:01.43
the desires of our heart.
00:25:01.46\00:25:02.96
And He added the
health message in there
00:25:03.00\00:25:04.43
which we're just thrilled about.
00:25:04.47\00:25:05.83
Amen.
00:25:05.87\00:25:08.27
So let me go
get that. Sure, yes.
00:25:08.30\00:25:09.64
Normally you would let it sit
00:25:09.67\00:25:11.01
for how long
before you get it paint?
00:25:11.04\00:25:12.37
Probably about
five to ten minutes
00:25:12.41\00:25:13.74
in between each layer.
00:25:13.78\00:25:15.11
Okay, well it
hasn't been that long,
00:25:15.14\00:25:16.48
but we're pulling it out.
00:25:16.51\00:25:17.85
That's okay, we'll do it anyway.
00:25:17.88\00:25:19.21
Okay.
00:25:23.69\00:25:25.02
Okay, so now we're
going to do just...
00:25:25.05\00:25:28.66
Put it in the middle. Put
a little bit in the centre.
00:25:28.69\00:25:30.43
Got it. Yeah.
00:25:30.46\00:25:31.79
Nice. I like it.
00:25:31.83\00:25:36.56
Yeah.
00:25:36.60\00:25:39.03
That's great.
00:25:39.07\00:25:40.40
And then you'd
put this on the top?
00:25:40.44\00:25:41.77
And then we're
putting that on the top,
00:25:41.80\00:25:43.20
so, Ivan, if you want to...
00:25:43.24\00:25:44.57
You can do the rest of these,
and I'll switch to this one.
00:25:44.61\00:25:47.48
I'm just gonna...
00:25:47.51\00:25:50.25
Let's see, do we...
00:25:50.28\00:25:51.61
Can I use that
green spatula? Yeah.
00:25:51.65\00:25:53.31
I'll just wipe that off.
00:25:53.35\00:25:54.68
If your pastry bag gets uneven
00:25:54.72\00:25:58.05
or if you need
to move things down,
00:25:58.09\00:26:00.09
you can just
scrape it, scrape it down.
00:26:00.12\00:26:03.36
So I'm gonna
scrape this stuff down,
00:26:03.39\00:26:05.16
'cause we need...
00:26:05.19\00:26:06.53
You need it at the
tip. We need that, yeah.
00:26:06.56\00:26:08.96
You need all of it.
00:26:09.00\00:26:10.37
We need it, oops, there we go.
00:26:10.40\00:26:11.77
It's starting to
come out. It's ready.
00:26:11.80\00:26:15.17
And so then we're
just gonna go around this
00:26:15.20\00:26:17.87
and we're gonna cover.
00:26:17.91\00:26:19.24
Nice. I see that.
00:26:19.27\00:26:21.48
And normally you'd
have it sit 10 minutes
00:26:21.51\00:26:22.98
in the fridge between the time.
00:26:23.01\00:26:24.35
Correct, and it would be hard.
00:26:24.38\00:26:25.88
But this is still liquid
enough that it will fill in,
00:26:25.91\00:26:28.92
you know, it will
fill in all of that.
00:26:28.95\00:26:31.42
That's great, now you store them
00:26:31.45\00:26:32.79
in the fridge or the freezer?
00:26:32.82\00:26:34.36
These actually can
be just refrigerated.
00:26:34.39\00:26:37.13
With the coconut cream in there,
00:26:37.16\00:26:38.53
they're gonna get nice and firm.
00:26:38.56\00:26:40.46
Nice.
00:26:40.50\00:26:42.50
So I got one here.
See if I can break off.
00:26:42.53\00:26:45.10
Oh, this is good.
00:26:51.24\00:26:53.68
Those are the
super-sized version.
00:26:53.71\00:26:57.81
Does that mean I
can't eat all this?
00:26:57.85\00:27:01.82
That's great, I love that.
00:27:01.85\00:27:03.18
You got to share
the rest with Greg.
00:27:03.22\00:27:04.75
I'll do that, we
will split this one,
00:27:04.79\00:27:06.35
that's fabulous.
00:27:06.39\00:27:07.72
Let's go to our
next recipe here.
00:27:07.76\00:27:09.29
You want to read
that for us, Heidi?
00:27:09.32\00:27:10.86
Our next recipe is
Berry Tart Squares.
00:27:10.89\00:27:13.03
And for this recipe, for
the base we'll be using...
00:27:13.06\00:27:15.83
And for the filling,
00:27:26.81\00:27:28.34
the berry layer
filling, we need...
00:27:28.38\00:27:29.98
Yummy, think of all
those berries in there.
00:27:40.46\00:27:42.79
Yes. I love that.
00:27:42.82\00:27:46.19
And it looks so pretty.
00:27:46.23\00:27:47.60
Yes, I love the
color of it, right?
00:27:47.63\00:27:48.96
Me too.
00:27:49.00\00:27:50.33
Absolutely. Perfect.
00:27:50.37\00:27:51.80
So we have both,
00:27:51.83\00:27:53.17
we've got the processor
and the blender going on.
00:27:53.20\00:27:54.54
Yes, we need a
couple of machines here.
00:27:54.57\00:27:56.37
We're gonna use
the food processor
00:27:56.40\00:27:57.74
for the base,
00:27:57.77\00:27:59.11
and the vitamix or a
blender for the filling part,
00:27:59.14\00:28:02.61
and we're gonna show
you how to put it together.
00:28:02.64\00:28:04.51
Yay.
00:28:04.55\00:28:05.88
So well, I'm adding
the base ingredients,
00:28:05.91\00:28:07.78
Ivan will be putting
the filling ingredients
00:28:07.82\00:28:10.12
into the vitamix.
00:28:10.15\00:28:13.49
And the most important
part of this base recipe
00:28:13.52\00:28:16.02
is that we need dates
and we need coconut oil.
00:28:16.06\00:28:19.89
That is what will
make it stick together.
00:28:19.93\00:28:22.33
And...
00:28:22.36\00:28:23.70
So you've the
oats and the almonds
00:28:23.73\00:28:25.07
and the medjool dates.
00:28:25.10\00:28:26.43
Yes, yup, those are
the keys to this base.
00:28:26.47\00:28:32.34
Nice.
00:28:32.37\00:28:34.74
I like it. And
that's the coconut oil.
00:28:34.78\00:28:36.68
Yes.
00:28:36.71\00:28:39.05
This is coconut oil
as well. Okay, good.
00:28:39.08\00:28:43.49
Nice.
00:28:43.52\00:28:44.85
So over there,
Ivan, you're just putting,
00:28:44.89\00:28:46.22
you have coconut...
00:28:46.25\00:28:47.59
Yes, and the berries and...
00:28:47.62\00:28:49.92
You use fresh, frozen...
00:28:49.96\00:28:51.29
We use frozen for this.
00:28:51.33\00:28:52.66
It's a frozen dessert
00:28:52.69\00:28:54.03
because it helps it to
freeze up a little bit more.
00:28:54.06\00:28:55.93
If you're doing it at
home and you had fresh berries,
00:28:55.96\00:28:58.70
you would just need to
leave it in the freezer
00:28:58.73\00:29:00.20
probably over night.
00:29:00.24\00:29:01.57
But when you use frozen berries,
00:29:01.60\00:29:03.24
then it'll firm up
and thicken even quicker.
00:29:03.27\00:29:06.21
Yeah, well, that's great.
00:29:06.24\00:29:07.81
So if you're
making it in a hurry,
00:29:07.84\00:29:09.21
use frozen berries.
00:29:09.24\00:29:14.42
Okay, so I'm gonna
start getting this going.
00:29:14.45\00:29:16.89
Okay, that's good.
00:29:34.74\00:29:36.07
It really doesn't
need a lot of breaking up.
00:29:36.10\00:29:38.24
We just want it
to be a crumbly...
00:29:38.27\00:29:40.34
This is like a crumb
topping or crumble base?
00:29:40.38\00:29:43.01
Crust yeah, a crust or our base.
00:29:43.04\00:29:46.08
And so we're going to show
you a couple of different ways
00:29:46.11\00:29:47.92
to do this.
00:29:47.95\00:29:49.35
One of my favorite ways
is to make little mini tarts.
00:29:49.38\00:29:53.25
Ooh! Yes.
00:29:53.29\00:29:55.36
Or we can put these
items into a bread loaf pan
00:29:55.39\00:29:58.56
and then when it's frozen,
00:29:58.59\00:30:00.20
we will just pull
out our freezer paper,
00:30:00.23\00:30:03.13
and then just
slice it with a knife
00:30:03.16\00:30:04.77
to make squares.
00:30:04.80\00:30:06.13
Oh, that's a great idea.
00:30:06.17\00:30:07.50
So a couple of
different ways to make it,
00:30:07.54\00:30:08.87
and it's really,
really fun and easy.
00:30:08.90\00:30:10.77
So while you take this of,
Ivan is gonna blend over here.
00:30:10.81\00:30:13.17
Yes.
00:30:13.21\00:30:14.54
Nice, okay. Okay.
00:30:29.26\00:30:30.86
Great, so the filling is ready.
00:30:30.89\00:30:33.19
So basically what
we're gonna do is,
00:30:33.23\00:30:34.56
we're gonna put a
little bit of this
00:30:34.60\00:30:35.93
into the mini tart pan
or the mini muffin bowl.
00:30:35.96\00:30:40.10
Now you don't want to use
any little liner or something.
00:30:40.14\00:30:42.87
It's not needed.
00:30:42.90\00:30:44.24
When these come
out of the freezer,
00:30:44.27\00:30:46.37
all you have to do
is take a butter knife,
00:30:46.41\00:30:48.18
and rub it around the
ring, and it lifts it right up.
00:30:48.21\00:30:51.55
Nice. Yeah, it's so easy.
00:30:51.58\00:30:54.32
So we're gonna put a
little bit of this in each.
00:30:54.35\00:30:58.15
Usually I use about a
teaspoon in each of these.
00:30:58.19\00:31:02.09
So we're talking
little. Yeah, little.
00:31:02.12\00:31:05.09
And then you just,
you can use your fingers
00:31:05.13\00:31:07.10
or you can use
the back of a spoon,
00:31:07.13\00:31:09.16
and you're going
to press them down.
00:31:09.20\00:31:11.63
And then in the loaf
pan, we're going to just pour,
00:31:11.67\00:31:16.07
let's see, we're gonna
pour some of this crust in.
00:31:16.10\00:31:20.98
Nice.
00:31:21.01\00:31:23.48
And we're going
to do the same thing
00:31:23.51\00:31:24.85
and press it down.
00:31:24.88\00:31:26.21
It's a great crust. Yeah.
00:31:26.25\00:31:28.35
Nice crumble. Healthy.
00:31:28.38\00:31:31.29
Sweet with the dates.
Oh, yes, that's right.
00:31:31.32\00:31:35.22
It's excellent, so we
need a little bit more.
00:31:35.26\00:31:36.79
You just Want to
fill all the corners.
00:31:36.83\00:31:38.36
Okay.
00:31:38.39\00:31:39.73
Nice.
00:31:42.86\00:31:44.20
And then all you do is
pour the filling on top
00:31:44.23\00:31:48.80
and stick it in the freezer.
00:31:48.84\00:31:50.54
For that's perfect.
It's pretty quick to make.
00:31:50.57\00:31:52.61
It just need some freezing time.
00:31:52.64\00:31:54.68
So if you just plan in advance.
00:31:54.71\00:31:57.01
Nice. Oh, that's great.
00:31:57.05\00:31:59.28
So you can pour
most of it there, Ivan.
00:31:59.31\00:32:00.65
We will leave a little bit
00:32:00.68\00:32:02.02
for some of the
little mini tarts.
00:32:02.05\00:32:04.32
Okay. Nice.
00:32:04.35\00:32:05.69
Just pour right over the top.
00:32:05.72\00:32:07.06
You know what, it
looks like a smoothie.
00:32:07.09\00:32:08.42
It does, right?
00:32:08.46\00:32:10.06
Looks like a nice
berry smoothie going on.
00:32:10.09\00:32:11.43
It does look like a smoothie.
00:32:11.46\00:32:12.99
Okay, so I will spread this out.
00:32:13.03\00:32:15.46
And then, Ivan, you
could just a little bit
00:32:15.50\00:32:18.63
into these cavities.
00:32:18.67\00:32:20.37
You want this?
00:32:23.54\00:32:25.01
Yes, that'd be great.
00:32:25.04\00:32:28.38
I love that, so you just pour it
00:32:28.41\00:32:29.74
till it fills up to the top.
00:32:29.78\00:32:31.11
Yes, you just stalled it up.
00:32:31.15\00:32:32.48
Yup, and this,
00:32:32.51\00:32:33.92
you just want to
smooth out to the edges.
00:32:33.95\00:32:36.95
Now this one, when it comes out,
00:32:36.99\00:32:38.32
you can pull it out
'cause of the paper.
00:32:38.35\00:32:39.69
Yes, exactly.
00:32:39.72\00:32:41.06
So this one you want to
use freezer paper for sure.
00:32:41.09\00:32:43.12
Okay.
00:32:43.16\00:32:44.49
'Cause then you just pull it out
00:32:44.53\00:32:45.86
and it's so easy.
00:32:45.89\00:32:47.23
I love that. So easy to cut.
00:32:47.26\00:32:48.60
And we have some that
are all done over here,
00:32:48.63\00:32:49.96
I'm gonna grab one.
00:32:50.00\00:32:51.33
Yes, for you. Yeah grab a mini.
00:32:51.37\00:32:53.30
Nice.
00:32:53.34\00:32:54.67
So this is like one of
the ones from the cup cake.
00:32:54.70\00:32:56.04
Exactly.
00:32:56.07\00:32:57.61
Oh, that's very good. Excellent.
00:33:01.91\00:33:04.21
Berries have a lot
of antioxidants as well,
00:33:04.25\00:33:06.75
so they are very healthy.
00:33:06.78\00:33:08.68
So you can eat
dessert and feel good
00:33:08.72\00:33:10.35
while you eat dessert.
00:33:10.39\00:33:11.72
Is that what you're
telling me? Exactly, yes.
00:33:11.75\00:33:13.09
You know, when we
started Heidi's Health Kitchen,
00:33:13.12\00:33:15.62
I felt like, you know,
so many of these desserts
00:33:15.66\00:33:18.29
are filled with
sugar and calories
00:33:18.33\00:33:20.33
but empty calories.
00:33:20.36\00:33:21.76
So we need to make whole
food plant based desserts
00:33:21.80\00:33:25.80
that actually
will give us nutrition
00:33:25.83\00:33:27.34
instead of empty calories.
00:33:27.37\00:33:29.57
Oh, that's
incredible, it's very good.
00:33:29.60\00:33:31.57
So when you do cooking schools,
00:33:31.61\00:33:32.94
do people get their hands in
and get to work with it or...
00:33:32.97\00:33:35.64
In Cook with Us programs, yes.
00:33:35.68\00:33:38.01
When they do the
Cook with Us program
00:33:38.05\00:33:39.71
which is our
hands-on cooking class,
00:33:39.75\00:33:42.12
we do cooking demonstrations
00:33:42.15\00:33:43.72
where people
sit in the audience,
00:33:43.75\00:33:45.09
and they watch
what we are doing,
00:33:45.12\00:33:46.49
they get a sample
of what we are making,
00:33:46.52\00:33:48.72
they get to taste it,
they take home the recipe.
00:33:48.76\00:33:51.13
But in our Cook with Us program,
00:33:51.16\00:33:52.73
it's a hands on cooking class,
00:33:52.76\00:33:54.10
we rent a gourmet
commercial kitchen
00:33:54.13\00:33:55.90
in New York City,
00:33:55.93\00:33:57.27
and we can house
up to 15 students,
00:33:57.30\00:33:59.43
and they come,
00:33:59.47\00:34:00.80
all they have to
bring is themselves.
00:34:00.84\00:34:02.34
We've got all the machines,
we've got all the ingredients,
00:34:02.37\00:34:05.27
we give them
aprons, and they come,
00:34:05.31\00:34:07.58
and we cook an
entire five course meal.
00:34:07.61\00:34:10.11
And they take home
everything they make.
00:34:10.15\00:34:11.98
Well, that's exciting.
00:34:12.01\00:34:13.35
You see, the
thing is, it's practical
00:34:13.38\00:34:14.85
because then how
am I supposed to know
00:34:14.88\00:34:16.48
how to fix this?
00:34:16.52\00:34:17.85
Like, okay, I can
watch something on 3ABN,
00:34:17.89\00:34:20.22
and then well, may
be I can try it at home.
00:34:20.26\00:34:22.09
But it's so nice to
actually get your hands
00:34:22.12\00:34:23.46
in the kitchen to say...
00:34:23.49\00:34:24.83
Absolutely.
00:34:24.86\00:34:26.19
Now this is what it looks
like, now this is how I do,
00:34:26.23\00:34:27.56
and that's a great idea.
00:34:27.60\00:34:28.93
And I found that once
you make a recipe once,
00:34:28.96\00:34:30.73
it's so much
easier to make it again.
00:34:30.77\00:34:32.50
The second and the third
time become so much easier.
00:34:32.53\00:34:34.94
So, like, when we
do our cooking classes
00:34:34.97\00:34:36.74
for Thanksgiving or
Christmas, those holidays,
00:34:36.77\00:34:39.77
we're teaching
people what they can make
00:34:39.81\00:34:41.38
for Thanksgiving dinner
or for Christmas dinner.
00:34:41.41\00:34:43.75
And if you've made it once,
00:34:43.78\00:34:45.11
then it's not
intimidating anymore.
00:34:45.15\00:34:46.48
That's right, I love this.
00:34:46.51\00:34:47.88
The berry is fabulous.
Let's go to our next recipe.
00:34:47.92\00:34:50.75
You want to read
that for us, Ivan.
00:34:50.79\00:34:53.69
Raw Ice Cream Sandwiches...
00:34:53.72\00:34:55.86
I can't believe you can
eat plant-based healthy,
00:35:19.68\00:35:23.18
but ice cream sandwiches?
00:35:23.22\00:35:25.85
To me that's
just something you go
00:35:25.89\00:35:27.22
and you buy in the store,
00:35:27.26\00:35:28.66
and I love the
ice creams sandwiches,
00:35:28.69\00:35:30.03
but we're gonna make
plant based healthy ones?
00:35:30.06\00:35:31.89
Yes, we are. Wow!
00:35:31.93\00:35:33.60
That's exciting. It is.
00:35:33.63\00:35:35.70
And we got the food processor
out again and the blender.
00:35:35.73\00:35:38.20
Blender, yes. Yes.
00:35:38.23\00:35:39.57
And for this we're doing a
strawberry ice cream filling,
00:35:39.60\00:35:42.00
but of course, you can
make any flavor that you want.
00:35:42.04\00:35:45.04
We're adding strawberries,
00:35:45.07\00:35:46.41
if you just
wanted to do vanilla,
00:35:46.44\00:35:47.94
you would just
probably add more cashews
00:35:47.98\00:35:49.71
and may be vanilla flavor.
00:35:49.74\00:35:51.15
That way it will be white.
00:35:51.18\00:35:52.51
You could use coconut cream
instead of these strawberries.
00:35:52.55\00:35:54.48
I like it.
00:35:54.52\00:35:55.85
And that's just
how you make things up.
00:35:55.88\00:35:57.42
Have you made
it with pistachios?
00:35:57.45\00:35:59.59
We haven't. That would be great.
00:35:59.62\00:36:01.39
We make a
pistachio ice cream though.
00:36:01.42\00:36:02.76
I was thinking about
that. That's a favorite of mine.
00:36:02.79\00:36:04.13
We do, we make
several flavors of ice cream.
00:36:04.16\00:36:06.06
Yeah, okay, yummy.
What do we do here?
00:36:06.09\00:36:08.46
Great, so what we're gonna do?
00:36:08.50\00:36:09.83
The first that we
need to do for this base,
00:36:09.86\00:36:11.57
because it's gonna be very tight
00:36:11.60\00:36:13.07
and very thick, with
the dates and the almond,
00:36:13.10\00:36:16.07
is first we need to
break up all the almonds.
00:36:16.10\00:36:19.17
Now you've soaked them.
Yes, they've bee soaked.
00:36:19.21\00:36:21.31
How long did you soak them
for? We soaked them over night.
00:36:21.34\00:36:23.75
And the purpose of that is...
00:36:23.78\00:36:25.11
If you didn't have overnight,
00:36:25.15\00:36:26.48
then you'd want
at least four hours.
00:36:26.51\00:36:27.98
And so nuts naturally create,
00:36:28.02\00:36:31.35
naturally contain
enzyme inhibitors,
00:36:31.39\00:36:35.59
and what that means...
00:36:35.62\00:36:36.96
An enzyme inhibitor is something
00:36:36.99\00:36:38.69
that can be hard
for us to digest.
00:36:38.73\00:36:41.76
And so I think God put
that in there naturally
00:36:41.80\00:36:45.23
to protect these things for us
00:36:45.27\00:36:46.94
because animals
don't go for these things.
00:36:46.97\00:36:48.84
Well, they go for
berries, they don't go for nuts.
00:36:48.87\00:36:51.84
Because of those
enzyme inhibitors,
00:36:51.87\00:36:53.74
and so...
00:36:53.78\00:36:55.11
Even squirrels? I
think even squirrels.
00:36:55.14\00:36:59.28
I just put her on the spot.
00:36:59.31\00:37:01.98
But so all we have
to do just like with,
00:37:02.02\00:37:05.59
we had another
item the nettle tea
00:37:05.62\00:37:07.62
where we soaked
or we applied heat
00:37:07.66\00:37:10.23
to eliminate the stinging nettle
00:37:10.26\00:37:11.96
to neutralize...
00:37:11.99\00:37:13.33
So here you soak...
00:37:13.36\00:37:14.70
With nuts, and oats,
and anything that contains
00:37:14.73\00:37:17.83
those enzyme inhibitors,
00:37:17.87\00:37:19.37
you can either
heat or we can soak,
00:37:19.40\00:37:21.47
and that's often why
you'll see nuts roasted.
00:37:21.50\00:37:24.41
Yes. Okay.
00:37:24.44\00:37:25.94
Right, some people
might be, they consider,
00:37:25.97\00:37:27.54
"I'm allergic to this
nut," and may be they are not,
00:37:27.58\00:37:30.05
may be it has to do
with that enzyme inhibitors.
00:37:30.08\00:37:32.11
It just needs to be broken down.
00:37:32.15\00:37:33.48
Correct, and then it will
be more digestible to them.
00:37:33.52\00:37:35.22
Right, okay. So
we're gonna break these up.
00:37:35.25\00:37:36.92
That's good.
00:37:46.13\00:37:47.46
We just need them
broken up, and of course,
00:37:47.50\00:37:49.20
the soaking helps with
the machine processors.
00:37:49.23\00:37:52.73
Absolutely.
00:37:52.77\00:37:54.10
And so now we're
going to go ahead
00:37:54.14\00:37:55.47
and add our pitted dates.
00:37:55.50\00:37:57.81
These are Medjool?
00:37:57.84\00:37:59.17
Medjool dates and
they've also bean soaked.
00:37:59.21\00:38:01.51
And for this,
00:38:01.54\00:38:03.28
it just really
adds to the texture
00:38:03.31\00:38:05.81
and helps with the blending.
00:38:05.85\00:38:07.55
And it will give
you some sweetness.
00:38:07.58\00:38:08.92
It will give us sweetness, yes.
00:38:08.95\00:38:10.85
Are we gonna put all
this here? I am not sure.
00:38:10.89\00:38:13.42
Let's try a
little bit at a time.
00:38:13.46\00:38:15.19
Okay. Good call.
00:38:15.22\00:38:17.46
So we're gonna take...
00:38:28.97\00:38:30.94
You know, we're
starting to get thick.
00:38:30.97\00:38:32.31
We are.
00:38:32.34\00:38:33.68
We're gonna take actually
00:38:33.71\00:38:35.04
some of the
broken up cashews out.
00:38:35.08\00:38:38.58
Once the dates are broken
up they'll reduce in size.
00:38:38.61\00:38:42.62
And of course, if you
have a larger container...
00:38:42.65\00:38:46.45
Food processor. Food processor.
00:38:46.49\00:38:48.89
It's gonna work better.
00:38:48.92\00:38:50.26
Like I do at home,
00:38:50.29\00:38:51.63
I can fit all of
this in mine at home.
00:38:51.66\00:38:54.00
But no problem,
we'll just adjust.
00:38:54.03\00:38:56.13
Okay, that's perfect.
00:39:03.51\00:39:05.01
They are starting
to get all blended up.
00:39:05.04\00:39:09.31
And so we're gonna
add a little bit of salt
00:39:09.34\00:39:11.71
to this as well.
00:39:11.75\00:39:13.08
Okay, all those
dates are almost broken up,
00:39:20.76\00:39:22.96
so now is the point
00:39:22.99\00:39:24.33
when we want to
add our carob powder
00:39:24.36\00:39:26.66
because we want
this to be browned
00:39:26.70\00:39:28.46
just like an ice cream sandwich.
00:39:28.50\00:39:29.83
You know the top
00:39:29.86\00:39:31.20
and the bottom layer are brown,
00:39:31.23\00:39:32.80
like chocolate, but
we're gonna use carob.
00:39:32.83\00:39:34.80
Okay.
00:39:34.84\00:39:38.17
Nice.
00:39:38.21\00:39:41.04
So that's really helpful to know
00:39:41.08\00:39:42.41
because you just think,
00:39:42.44\00:39:43.78
"Okay, if my food
processor at home is small,"
00:39:43.81\00:39:45.95
then you can
take it in portions.
00:39:45.98\00:39:47.38
You can take the recipe
00:39:47.42\00:39:48.75
and you can maybe cut it
in half, and do a little bit,
00:39:48.78\00:39:50.35
and then put
that somewhere else,
00:39:50.39\00:39:51.72
and then do a little bit more.
00:39:51.75\00:39:53.09
Yes,
absolutely, yes, definitely.
00:39:53.12\00:39:54.46
There's nothing wrong with that.
00:39:54.49\00:39:55.82
Nothing wrong
with that at all. Okay.
00:39:55.86\00:39:57.93
Okay, so...
00:39:57.96\00:39:59.29
It's right over here.
00:39:59.33\00:40:00.66
It's like,
"Where did the lid go?"
00:40:00.70\00:40:02.03
It's working.
00:40:15.61\00:40:16.95
Okay.
00:40:22.52\00:40:23.85
So now that
this is much reduced,
00:40:23.89\00:40:25.82
we could add in
a little bit more
00:40:25.85\00:40:27.52
of those almonds
00:40:27.56\00:40:29.86
if you wanted to
do the full recipe,
00:40:29.89\00:40:31.26
but I think if we
just scrape this down
00:40:31.29\00:40:32.76
and blend it one more time,
00:40:32.79\00:40:34.50
we'll be able to
put that into our pan.
00:40:34.53\00:40:37.53
That sounds perfect.
00:40:37.57\00:40:39.77
So we'll pretend we
have everything in there.
00:40:39.80\00:40:41.70
Yes.
00:40:41.74\00:40:43.24
Okay, so that's great.
00:40:56.38\00:40:57.79
And so for this,
00:40:57.82\00:40:59.15
we're just
using a bread loaf pan
00:40:59.19\00:41:00.76
that you probably
already have in your home.
00:41:00.79\00:41:03.32
And we just lined
it with freezer paper.
00:41:03.36\00:41:05.93
And so what we're gonna do now
00:41:05.96\00:41:07.30
is we're going to
press the base ingredients
00:41:07.33\00:41:11.03
into the bottom of our pan,
00:41:11.07\00:41:12.57
and this will be
that bottom layer
00:41:12.60\00:41:15.37
of our ice cream sandwich.
00:41:15.40\00:41:17.44
And of course,
00:41:17.47\00:41:18.81
you don't want to
put all of this in
00:41:18.84\00:41:20.18
because we need a top layer too.
00:41:20.21\00:41:21.84
Right, so you
just put some part...
00:41:21.88\00:41:23.21
So you would want to
use half, half of this,
00:41:23.24\00:41:27.58
and then you just
want to coat the bottom,
00:41:27.62\00:41:30.22
cover the bottom.
00:41:30.25\00:41:31.59
And so while I'm finishing this,
00:41:31.62\00:41:33.05
Ivan can make our
strawberry ice cream.
00:41:33.09\00:41:34.82
Absolutely.
00:41:34.86\00:41:36.19
So I'm gonna add a
frozen banana first.
00:41:36.22\00:41:39.29
They make is nice and creamy,
and they give a good sweetness.
00:41:39.33\00:41:41.36
Yes. Definitely.
00:41:41.40\00:41:43.77
Extra fiber too.
00:41:43.80\00:41:45.93
Some nuts.
00:41:45.97\00:41:48.07
Now did you soak those
cashews? These are not soaked.
00:41:48.10\00:41:50.81
Because...
00:41:50.84\00:41:52.17
Yes. We have this liquid.
00:41:52.21\00:41:54.14
Okay.
00:41:54.18\00:41:56.38
Nice. And strawberries.
00:41:56.41\00:42:00.62
When people are stressed
or if they're in a bad mood,
00:42:00.65\00:42:04.45
when you have few strawberries,
that changes your mood.
00:42:04.49\00:42:07.16
Does it really? You feel happy.
00:42:07.19\00:42:08.52
It really does.
00:42:08.56\00:42:09.89
So these are certain
things that God has blessed us.
00:42:09.92\00:42:12.09
Well then you eat a
lot of strawberries.
00:42:12.13\00:42:14.16
Yes.
00:42:14.20\00:42:17.03
I think he's a
very happy person.
00:42:17.07\00:42:18.73
Natural relaxer
and happiness maker.
00:42:18.77\00:42:23.74
Of course,
happiness is the Lord.
00:42:23.77\00:42:25.11
That's right
00:42:25.14\00:42:26.47
But we love strawberries
and all the other things
00:42:26.51\00:42:27.84
He created.
00:42:27.88\00:42:29.21
Okay.
00:42:32.31\00:42:33.65
So when the filling is done,
00:42:33.68\00:42:35.02
we'll just pour
that right on top this,
00:42:35.05\00:42:36.55
it'll then need to
sit in the freezer.
00:42:36.58\00:42:39.39
Before we could put the
rest of the top layer on,
00:42:39.42\00:42:41.89
otherwise it will...
00:42:41.92\00:42:43.26
Because this has to harden...
00:42:43.29\00:42:44.63
It has to be hardened,
00:42:44.66\00:42:45.99
otherwise they'll
just press into a mess.
00:42:46.03\00:42:48.13
We're gonna make some noise.
00:42:48.16\00:42:49.50
That should be good.
00:43:10.25\00:43:11.59
Let's actually
blend a little bit longer.
00:43:11.62\00:43:12.95
We want people to know
that we want the cashews
00:43:12.99\00:43:16.09
all to be broken up.
00:43:16.12\00:43:17.46
So we'll just do
another quick blend.
00:43:17.49\00:43:19.13
There you go,
00:43:28.37\00:43:29.70
and once it's
smooth, it's ready.
00:43:29.74\00:43:31.14
So you have to put this
in the freezer first before
00:43:31.17\00:43:33.24
you add the strawberry, no?
00:43:33.27\00:43:34.74
You can, you can.
00:43:34.78\00:43:36.14
It'll give you a
cleaner finished product.
00:43:36.18\00:43:38.51
But we're gonna go
ahead and pour the strawberry
00:43:38.55\00:43:40.08
filling on and then
put it in the freezer.
00:43:40.12\00:43:41.45
Yes, okay, prefect. Nice.
00:43:41.48\00:43:47.12
And then we would
stick it in the freezer,
00:43:47.16\00:43:48.72
then we would harden, goes hard.
00:43:48.76\00:43:50.43
Yes, once the ice
cream layer is hard
00:43:50.46\00:43:53.60
then we can put the
rest of our top layer on.
00:43:53.63\00:43:56.56
And then I would probably
stick it back in the freezer
00:43:56.60\00:43:58.73
so that it's
easier to slice through
00:43:58.77\00:44:00.70
when we take this out
00:44:00.74\00:44:02.37
just like the berry tart squares
00:44:02.40\00:44:04.31
and then we'll
be able to slice it.
00:44:04.34\00:44:05.67
And it looks like
that. Nice and easy.
00:44:05.71\00:44:08.04
Yes, exactly. I
love it, that's perfect.
00:44:08.08\00:44:12.01
You think I can
bite into one of those?
00:44:12.05\00:44:13.38
Absolutely.
00:44:13.42\00:44:15.08
Well, they feel like
they're a little soft right now
00:44:15.12\00:44:18.12
because they've
been sitting out here.
00:44:18.15\00:44:20.76
Oh, boy!
00:44:20.79\00:44:22.29
This is good.
You've got to try these.
00:44:26.86\00:44:29.96
I love the crust.
Yes, isn't it great?
00:44:30.00\00:44:34.60
Let's read our last recipe.
00:44:34.64\00:44:36.27
Sure. Sure.
00:44:36.30\00:44:38.94
So the last
recipe is called Payasam.
00:44:38.97\00:44:41.64
And for Payasam we need...
00:44:41.68\00:44:43.11
So we're ending
with an Indian dessert.
00:45:05.17\00:45:07.20
Yes, a south Indian dessert.
00:45:07.24\00:45:09.84
Okay, now you're
from south India?
00:45:09.87\00:45:11.27
Yes, I'm from south India,
from a place called Chennai.
00:45:11.31\00:45:14.34
Okay.
00:45:14.38\00:45:15.71
So this is a
very popular dessert.
00:45:15.74\00:45:19.35
And we're gonna
first roast the nuts
00:45:19.38\00:45:22.65
and the raisins a little bit.
00:45:22.68\00:45:24.05
The heat is
already on. Oh, great.
00:45:24.09\00:45:27.76
Actually, not now.
And we're just gonna...
00:45:27.79\00:45:30.16
So these are
cashews and raisins?
00:45:30.19\00:45:31.66
Cashews and raisins, yes.
00:45:31.69\00:45:33.29
And we're just going
to toast them a little bit
00:45:33.33\00:45:36.16
until they turn light brown.
00:45:36.20\00:45:39.40
And then the
raisins will start to swell
00:45:39.43\00:45:42.54
a little bit once
it gets heated up.
00:45:42.57\00:45:45.07
So once that is done,
00:45:45.11\00:45:46.91
we then we can transfer it here.
00:45:46.94\00:45:50.01
I also have the water boiling
00:45:50.05\00:45:52.38
because we have to
boil the water before we...
00:45:52.41\00:45:56.55
While this...
00:45:56.58\00:45:57.92
Add the vermicelli, right? Yeah.
00:45:57.95\00:45:59.29
Let's add the vermicelli.
00:45:59.32\00:46:00.66
So we're ready to
add that so we're using
00:46:00.69\00:46:02.02
the brown rice vermicelli.
00:46:02.06\00:46:03.39
Brown rice vermicelli.
00:46:03.43\00:46:06.59
I love it, that's great.
And that cooks really fast.
00:46:06.63\00:46:09.96
It really does. It's so thin.
00:46:10.00\00:46:11.33
It's so thin. Yeah.
00:46:11.37\00:46:12.70
And then in addition,
00:46:12.73\00:46:14.07
we're going to
be adding tapioca.
00:46:14.10\00:46:15.64
Tapioca.
00:46:15.67\00:46:17.01
You cook it with the
brown rice vermicelli?
00:46:17.04\00:46:18.37
Yes. Yeah, yeah.
00:46:18.41\00:46:19.84
And also the
vermicelli that we used just now
00:46:19.87\00:46:23.65
that we've
added, it's very thin.
00:46:23.68\00:46:27.22
You get different
types of vermicelli's,
00:46:27.25\00:46:29.15
if it is little thick,
00:46:29.18\00:46:30.65
then it takes a
longer time to cook.
00:46:30.69\00:46:33.76
Yes.
00:46:33.79\00:46:35.72
Okay, and so we add
this tapioca in this.
00:46:35.76\00:46:37.63
Nice.
00:46:37.66\00:46:38.99
And...
00:46:39.03\00:46:40.36
So you're just
trying to thicken it.
00:46:40.40\00:46:41.73
Yeah, just to thicken this.
00:46:41.76\00:46:43.10
Yes, yes exactly.
00:46:43.13\00:46:45.63
All right. Nice, I like that.
00:46:45.67\00:46:47.24
That's great.
00:46:47.27\00:46:49.00
And so once this is cooked,
00:46:49.04\00:46:50.41
we're gonna be
adding some flavors
00:46:50.44\00:46:52.61
that are
definitely Indian flavors.
00:46:52.64\00:46:54.64
Yeah, cardamom is
definitely Indian, right?
00:46:54.68\00:46:58.41
It's very good for gum
issues, or people even,
00:46:58.45\00:47:02.48
you know, for bad breath
or any kind of gum issues,
00:47:02.52\00:47:04.55
this is very good, cardamom.
00:47:04.59\00:47:05.92
I love it.
00:47:05.95\00:47:07.29
So cardamom comes in pods
but we are adding the powder.
00:47:07.32\00:47:09.59
Powder. Yup.
00:47:09.62\00:47:11.29
Yeah. Right and mix.
00:47:11.33\00:47:12.66
I'll mix that in for you.
00:47:12.69\00:47:14.03
So normally would
you cook it a while
00:47:14.06\00:47:15.40
with the
vermicelli and the tapioca
00:47:15.43\00:47:17.13
before you add everything else?
00:47:17.17\00:47:18.50
Yeah, yeah, the tapioca
should get a little soft.
00:47:18.53\00:47:21.37
'Cause you're using
the pearl tapioca type.
00:47:21.40\00:47:22.87
Correct, yes.
00:47:22.90\00:47:24.24
So just it needs
to absorb the water
00:47:24.27\00:47:25.61
and cook a little bit.
00:47:25.64\00:47:26.98
Water.
00:47:27.01\00:47:28.34
'Cause you could
do a minute tapioca
00:47:28.38\00:47:29.71
and that would be a lot quicker.
00:47:29.74\00:47:31.08
True.
00:47:31.11\00:47:32.45
Yeah, but this
is how we make it,
00:47:32.48\00:47:33.82
just to make it look authentic.
00:47:33.85\00:47:35.18
So we need to be
authentic, absolutely.
00:47:35.22\00:47:37.35
Absolutely. Yeah.
00:47:37.39\00:47:38.72
Yeah, I love that.
00:47:38.75\00:47:40.09
All right, so the
nuts can be turned off.
00:47:40.12\00:47:41.66
Okay, great.
00:47:41.69\00:47:43.02
They're starting to
brown, I can see that.
00:47:43.06\00:47:44.39
Yeah, yeah.
00:47:44.43\00:47:46.03
It's so easy,
anywhere you can replicate it.
00:47:46.06\00:47:48.36
It's so easy.
00:47:48.40\00:47:49.73
Just five to ten
minutes, that's all.
00:47:49.76\00:47:51.37
Okay, I got the right one.
00:47:51.40\00:47:53.44
So this is
boiling, it's cooking,
00:47:53.47\00:47:56.30
it's cooking quite nicely.
00:47:56.34\00:47:58.31
And so to this,
00:47:58.34\00:47:59.87
we're actually
going to add our salt.
00:47:59.91\00:48:03.35
We have a pinch of salt.
00:48:03.38\00:48:05.58
Just going to add that in,
00:48:05.61\00:48:06.95
that'll enhance
the flavor even more.
00:48:06.98\00:48:08.92
And then, we're going
to add in almond milk.
00:48:08.95\00:48:12.89
Yeah.
00:48:12.92\00:48:14.26
Almond creamer actually,
00:48:14.29\00:48:15.66
little bit
thicker than the milk,
00:48:15.69\00:48:17.13
and it gives a
really, really nice flavor.
00:48:17.16\00:48:19.89
Yeah, actually
this dish has dairy,
00:48:19.93\00:48:22.90
but of course,
00:48:22.93\00:48:24.27
we have
veganized or plant based...
00:48:24.30\00:48:26.30
Altered it. Altered it.
00:48:26.33\00:48:27.67
Yes, absolutely.
00:48:27.70\00:48:30.04
And, Ivan, do you want
to tell us about the saffron
00:48:30.07\00:48:31.71
that we're going to add next?
00:48:31.74\00:48:33.07
Yes, the saffron is
actually found in India,
00:48:33.11\00:48:35.94
and also in some
European countries like Spain,
00:48:35.98\00:48:38.01
and also South America.
00:48:38.05\00:48:40.15
It's abundant in
northern part of India,
00:48:40.18\00:48:42.12
and it's also part of
the Indian flag as well,
00:48:42.15\00:48:44.45
the saffron color.
00:48:44.49\00:48:45.82
Yes, absolutely.
00:48:45.85\00:48:47.72
So it is very expensive,
but it's very healthy as well.
00:48:47.76\00:48:52.39
We have to remember just
to use couple of strands.
00:48:52.43\00:48:55.16
I can see, there's
hardly anything in there.
00:48:55.20\00:48:56.56
Yeah, you can also smell this.
00:48:56.60\00:48:57.93
That smells
really good, doesn't it?
00:49:01.04\00:49:03.44
It really adds nice
flavor, and of course,
00:49:03.47\00:49:05.21
adds a little color too.
00:49:05.24\00:49:06.57
It's right, yeah.
00:49:06.61\00:49:07.94
So is it gonna color
the whole thing reddish?
00:49:07.98\00:49:09.54
No, just a little bit. Okay.
00:49:09.58\00:49:11.18
Pretty much I'm
gonna add, that's it,
00:49:11.21\00:49:12.55
that's all I'm
gonna add, actually.
00:49:12.58\00:49:13.92
Just a little
bit. Just a little bit.
00:49:13.95\00:49:15.28
Oh, that's great.
It's a great smell.
00:49:15.32\00:49:16.65
If we add too much of saffron,
it changes the taste and...
00:49:16.69\00:49:19.02
Yeah. So those are ready.
00:49:19.05\00:49:21.12
Yeah, those can
go right in. Nice.
00:49:21.16\00:49:23.76
And then we add the nuts to it.
00:49:23.79\00:49:25.83
You can turn off
the stove actually.
00:49:25.86\00:49:27.40
Okay.
00:49:27.43\00:49:28.76
So normally,
would you cook it longer
00:49:28.80\00:49:30.13
with the whole
tapioca or we really don't.
00:49:30.17\00:49:31.80
As long as the tapioca is
soft, that means it's cooked.
00:49:31.83\00:49:34.80
Okay. That's it.
00:49:34.84\00:49:36.17
And then we can turn of...
00:49:36.20\00:49:37.54
The tapioca, it becomes a
little bit more transparent,
00:49:37.57\00:49:39.31
a little bit clearer too.
00:49:39.34\00:49:40.68
And that's how you
can know when it's cooked.
00:49:40.71\00:49:42.88
So some of the smaller
pieces are starting to turn,
00:49:42.91\00:49:45.78
but yeah, we'd cook
it a little bit longer.
00:49:45.81\00:49:47.68
And then you
serve it warm or cold?
00:49:47.72\00:49:49.15
Warm. Warm.
00:49:49.18\00:49:50.52
Just warm, yeah. Nice.
00:49:50.55\00:49:51.89
Yeah. We got some over here.
00:49:51.92\00:49:53.25
Yes, we got the
finish the product.
00:49:53.29\00:49:54.62
I'm gonna take a look at this.
00:49:54.66\00:49:55.99
I'm gonna just
spoon out of here.
00:49:56.02\00:49:57.83
Yes.
00:49:57.86\00:49:59.19
I love it.
00:50:03.90\00:50:05.77
You know what I like the most
00:50:05.80\00:50:07.54
is the mix of
cardamom and saffron.
00:50:07.57\00:50:09.77
Like the flavor
00:50:09.80\00:50:11.14
of the two together is fabulous.
00:50:11.17\00:50:13.78
Thank you.
00:50:13.81\00:50:15.51
Oh, man, that's wonderful.
00:50:15.54\00:50:18.25
It's been a great
joy to cook with you all,
00:50:18.28\00:50:20.65
just God has blessed
you and your ministry,
00:50:20.68\00:50:22.88
and I know we have just a moment
00:50:22.92\00:50:24.49
and we want to put up
their contact information
00:50:24.52\00:50:26.52
so you can
contact them for yourself.
00:50:26.55\00:50:28.56
But could you
share a short testimony.
00:50:28.59\00:50:30.56
Sure.
00:50:30.59\00:50:31.93
We've been offering
cooking demonstrations
00:50:31.96\00:50:33.66
and classes in New
York City for almost,
00:50:33.70\00:50:35.56
more than three years now,
00:50:35.60\00:50:37.23
and we've come
into a lot of contact
00:50:37.27\00:50:38.87
with a lot of people
00:50:38.90\00:50:40.24
who have actually left a church,
00:50:40.27\00:50:41.60
the Adventist church,
00:50:41.64\00:50:43.17
and they actually come to
our cooking demonstrations
00:50:43.20\00:50:46.17
without even
knowing we're Adventists.
00:50:46.21\00:50:47.94
Okay.
00:50:47.98\00:50:49.31
So it is a great
opportunity to for us
00:50:49.34\00:50:53.11
to reconnect with them.
00:50:53.15\00:50:54.78
We also make sure
we have amazing facts,
00:50:54.82\00:50:57.39
health literature
that we hand out to them.
00:50:57.42\00:51:00.86
And also it's been a
wonderful opportunity for us
00:51:00.89\00:51:03.22
to connect with people
through our pop-up restaurant,
00:51:03.26\00:51:05.46
even people who
have left the church.
00:51:05.49\00:51:08.23
Amen. As well, of
course, the public.
00:51:08.26\00:51:10.03
Absolutely.
00:51:10.07\00:51:11.40
You know what's exciting,
00:51:11.43\00:51:12.77
'cause to me the health
message is the right arm
00:51:12.80\00:51:15.00
of the Gospel as it were,
00:51:15.04\00:51:16.54
and you know how important
the right arm is to the body.
00:51:16.57\00:51:18.61
So the health
message opens the way
00:51:18.64\00:51:20.78
and prepares the
way for evangelism.
00:51:20.81\00:51:22.81
Right now, what we want to
do is put up contact information
00:51:22.84\00:51:25.68
for Heidi's Health Kitchen.
00:51:25.71\00:51:27.48
If you are
interested in having them
00:51:27.52\00:51:28.92
come to your community,
00:51:28.95\00:51:30.29
to your church to
do cooking classes.
00:51:30.32\00:51:32.62
If you want more information
about the pop-up restaurant,
00:51:32.65\00:51:35.02
or these yummy carubies,
00:51:35.06\00:51:37.13
or any of the
products that they have,
00:51:37.16\00:51:39.59
here is how you
can contact them,
00:51:39.63\00:51:41.36
and I know that they
appreciate not only your prayers
00:51:41.40\00:51:43.97
but your financial support.
00:51:44.00\00:51:45.67
Amen.
00:51:45.70\00:51:48.54
Heidi's Health
Kitchen is committed
00:51:48.57\00:51:50.04
to offering
delicious, healthy, vegan foods
00:51:50.07\00:51:53.21
that are
appealing to the senses.
00:51:53.24\00:51:55.04
If you would like to know more,
00:51:55.08\00:51:56.41
you can write to
Heidi's Health Kitchen.
00:51:56.44\00:51:58.78
Post Office Box 232,
Babylon, New York 11702.
00:51:58.81\00:52:04.35
That's Heidi's Health
Kitchen, Post Office Box 232,
00:52:04.39\00:52:08.59
Babylon, New York 11702.
00:52:08.62\00:52:11.49
You can call 631-663-3128,
00:52:11.53\00:52:15.20
that's 631-663-3128.
00:52:15.23\00:52:18.80
Or visit them online
for events, food, and more
00:52:18.83\00:52:22.44
at HeidisHealthKitchen.com.
00:52:22.47\00:52:24.97
That's HeidisHealthKitchen.com.
00:52:25.01\00:52:28.74