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, and welcome to
another 3ABN Today program.
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I'm Jill Morikone.
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And we're delighted
that you're taking time
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from your day to spend
with us in the kitchen here
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in the 3ABN kitchen studio.
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And learn these
wonderful recipes,
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and meet these wonderful people.
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I have with me in
the studio Leslie Caza.
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And we're so glad
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that you've joined
us here today, Leslie.
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Thank you. Thank
you for inviting me.
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It's a blessing. Amen.
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Well, you have a ministry
Simply Vegan in Memphis.
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And tell me a
little about the ministry
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and then I want to hear about,
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how you and your husband
work together in ministry too?
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First, what's Simply
Vegan in Memphis all about?
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We do a monthly class
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where we serve a
plant-based meal,
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and while they're
enjoying their meal,
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we do a presentation,
an educational presentation
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to kind of
motivate them to eat right.
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And then we usually have
a little discussion group
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afterward about the material.
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And that helps to
bond us together as a group
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as we talk together.
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My husband helps a
lot with the audio,
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visual things on that.
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But he also helps
with other programs
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like depression
recovery or guiding programs.
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That's with Neil Nedley.
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Yes, or weight loss
programs or things like that.
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Now, she says, my
husband helps with that
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but he's the pastor, right?
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Your husband is a pastor?
My husband is the pastor.
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And so he...
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When it's
something that's my favorite,
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he does all the background
work and when it's his favorite,
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I help with the background work.
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So it's a good
team. That is teamwork.
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Yes. I love that.
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Praise the Lord for that.
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I know that we had heard
from Leslie some time ago.
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She had contacted us and said,
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"Hey, this is the
good ministry we have."
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And Cathy Samuels
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was a member of your
church, was she a member?
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Yes, she was. Okay.
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She was a member of her church.
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And Cathy said,
"You've got to get Leslie Caza
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to come to 3ABN and
to share the recipes."
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So we're so glad
that it worked out for you
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to come and to
share your ministry
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with our family at home.
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Yes. Thank you.
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And I'm really blessed
to have an amazing team,
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Sky and Leseth.
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I may be in the
front of the camera,
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but I could not do this
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without these
two precious ladies.
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So it's a
blessing to have a team.
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It is. Praise the Lord.
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They're really
organized because they just got
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that kitchen back there,
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just perfectly organized
and all this stuff coming out.
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So praise the Lord.
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Yes. You're right.
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It's teamwork
putting it together.
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It's teamwork.
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So what type of
food are we making today?
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What recipes are
we focused on today?
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Well, it'll be like
a nice sit down dinner
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maybe for Sabbath
afternoon, a family dinner.
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So... Nice.
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Special occasion, I love that.
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We're gonna start
with tofu burgers.
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Boy, that looks
good. Oh, they are good.
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And chicken-style seasoning,
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if you want to know
how to make your own.
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That's right.
Chicken-style seasoning.
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A potato vegetable
medley. Oh! That looks yummy.
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I like that with
the veggies and gravy.
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A good gravy is
always important.
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It's all about the gravy.
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Yeah, that's
right. Then we're gonna...
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We have our salad
here, masterpiece salad.
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And that's combined
with the house salad dressing
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that you can use on that salad.
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And dessert, a
can-strawberry cheesecake.
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Special family treats need...
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Occasions need
special treats, right?
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Yes. Yes.
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Oh, that's wonderful.
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Well, let's look
at our first recipe
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for those tofu burgers.
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Let's read that recipe.
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Tofu burgers sounds really good,
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but do you ever do a
cooking class and people say,
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"I don't like tofu,
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I don't know
what to do with tofu."
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Do you ever encounter that?
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That's what this is all about.
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I usually encourage
people at my classes,
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just take it and try one bite.
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And if you don't like
it, my feelings are not hurt
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if you have to through it up
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because really your
mom cooks best to you,
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someone else's mom cooks best.
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All our tastes are different,
so we shouldn't get offended,
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just give...
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That's one of the
reasons why we like to serve
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a wide variety
foods at our classes.
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Because some people,
if there are six recipes,
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they may find two that they
go, yup, I'm gonna make those...
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That's good. Absolutely.
So way to go, let's try it.
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Because we have
all standard recipes
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we like and then you can
expand and add something.
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But don't you think with
tofu, it doesn't have flavors.
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So it depends on
what you add to it,
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what happens to it.
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That is very true.
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And this silken type
tofu seems to be even milder
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than the water-packed,
almost no flavor at all.
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So it hides well in things.
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And it hides
well on these burgers.
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Yeah. Good.
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Okay, what do we do here? Okay.
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I'm gonna come over
here to the food processor.
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And we're gonna start
by making the breadcrumbs
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which is very simple.
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You can just take
fresh pieces of bread
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and if you kind of
tighten them up a little bit,
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they will catch in the
blades a little bit easier.
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Yeah. So just a quick little...
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So that's what you said
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in the thing balled-up
bread and then squeeze it.
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Balled-up bread.
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I was trying to figure
it out what that meant.
00:06:08.36\00:06:11.53
Okay.
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Nice. Breadcrumbs.
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It works
perfect. It works perfect.
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I have to try balling
up bread in that fashion.
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It takes...
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For that bread it's
about one slice for half a cup.
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Okay? And then we're going to...
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Also we need is one cup,
I had three slices there.
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Okay. But all
we need is one cup.
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So we'll go ahead
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and get that out
in just a minute.
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And if you need
dried breadcrumbs,
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just go ahead and
do the breadcrumbs
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and then dry them
on the cookie sheet.
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They dry a lot faster
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than if you try to
dry your whole slices
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and then it makes a lot of noise
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and it's harder to get it right.
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So grind it
first and then dry it.
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What do you put it in
the oven at what temperature?
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Oh, it wouldn't take much.
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I would put it at maybe
225, so you could watch it.
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Because it's so fine,
it could burn quickly.
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Okay? And then we have our tofu.
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And we're just gonna go ahead
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and mash that up.
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I don't know if you can
see the consistency on there,
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but it's quite different
than water-packed tofu.
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Very different.
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It's a lot silkier.
It is a lot silkier.
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And if you wanted to
use water-packed tofu...
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If you were
accustomed to the tofu flavor,
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then you could go ahead
and use the water-packed tofu
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and the recipe
would really be just fine.
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It's convenient to
use the silken tofu
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because it's the exact
measurement for the recipe,
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so that one is perfect.
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It does. Okay.
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So we have our tofu.
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Now, we're just gonna go ahead
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and add one cup
of our breadcrumbs.
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I'm just gonna set
that on there for a minute
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while I measure this.
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Nice. That in there.
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And this kind of helps to bind
the burger a little bit better.
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Yup. So we have that.
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And then if you have
leftovers, you could even make
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a big batch of these
and put them in your...
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Put the
breadcrumbs in the freezer
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so that you
have it all the time,
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so that's handy.
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We have our quick oats,
that's also a fantastic binder.
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It is. Chopped onion.
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Oh, that'll give a good
flavor. Very good flavor.
00:08:08.58\00:08:10.49
And if your family
really doesn't care for onions,
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then you could put a
little onion powder in there
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and you wouldn't have
that mouth feel of the onion
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which for some
people, it's not nice.
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It wouldn't be so
strong. That's right.
00:08:19.96\00:08:21.60
We have some flour here.
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This is just
regular whole-wheat flour,
00:08:23.00\00:08:24.33
but really any
kind of flour would do.
00:08:24.37\00:08:26.84
So if somebody
needed gluten free...
00:08:26.87\00:08:29.60
They could do gluten free
bread and then they could use...
00:08:29.64\00:08:33.27
Gluten free oats.
00:08:33.31\00:08:34.64
And a gluten free
flour, even a millet flour
00:08:34.68\00:08:36.85
or something like that.
00:08:36.88\00:08:38.21
It's just for binding.
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Yeah. Okay?
00:08:39.61\00:08:40.95
And then we have our
salt and we have sage.
00:08:40.98\00:08:44.55
Now, this is powdered sage.
00:08:44.59\00:08:47.99
In my recipe
it's usually rubbed...
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I'm sorry, powdered
sage and this is rubbed sage.
00:08:50.43\00:08:52.73
Okay. Okay.
00:08:52.76\00:08:54.10
The powdered sage is a
little more concentrated,
00:08:54.13\00:08:56.20
it's ground further.
00:08:56.23\00:08:57.57
So because this is powdered,
we added just a pinch more.
00:08:57.60\00:09:00.24
The rubbed?
00:09:00.27\00:09:01.60
Okay. Thank you.
00:09:01.64\00:09:02.97
I was saying it in a minute.
00:09:03.00\00:09:04.34
Powdered and rubbed. Okay.
00:09:04.37\00:09:05.71
The powdered is
more concentrated
00:09:05.74\00:09:07.08
than the rubbed.
00:09:07.11\00:09:08.44
Okay. Okay.
00:09:08.48\00:09:09.81
And a little bit of nutritional
yeast flakes for flavor.
00:09:09.84\00:09:11.38
I think sage makes a
good flavor in a burger.
00:09:11.41\00:09:13.52
It does.
00:09:13.55\00:09:14.88
It kind of is a
chickeny type thing.
00:09:14.92\00:09:16.38
And this is a light colored,
00:09:16.42\00:09:17.75
so it kind of reminds
you of a chicken patty.
00:09:17.79\00:09:19.32
Yup. Yup.
00:09:19.35\00:09:20.69
And then just add
small amount of water here.
00:09:20.72\00:09:23.22
Nice. And that's it.
00:09:23.26\00:09:24.59
These are very
simple. I like that.
00:09:24.63\00:09:26.56
We're just gonna mix it up.
00:09:26.59\00:09:27.93
And if you have
children that like to help you
00:09:27.96\00:09:30.03
in the kitchen, just
have them wash their hands
00:09:30.07\00:09:32.47
and get in here and mix it up,
00:09:32.50\00:09:34.14
and they will have a
grand time doing that.
00:09:34.17\00:09:36.30
Oh, that's wonderful.
00:09:36.34\00:09:37.67
My children love to help me
00:09:37.71\00:09:39.04
in the kitchen
when they were little,
00:09:39.07\00:09:40.41
and now they're
excellent cooks themselves.
00:09:40.44\00:09:42.31
They like to cook?
00:09:42.34\00:09:43.68
They do like to
cook and they're like me,
00:09:43.71\00:09:45.05
they like to eat.
00:09:45.08\00:09:46.41
So it's a great combination.
00:09:46.45\00:09:48.58
That is the best
combination. Yes.
00:09:48.62\00:09:51.72
Now, if your family
gets nervous about textures,
00:09:51.75\00:09:54.32
you could actually
take this whole thing
00:09:54.36\00:09:56.59
and put it in
the food processor.
00:09:56.62\00:09:58.53
And then it would be very smooth
00:09:58.56\00:10:00.90
for shaping your patties.
00:10:00.93\00:10:02.83
Yup. Oh, that's fabulous.
00:10:02.86\00:10:04.43
Okay. And you can already see it
00:10:04.47\00:10:05.80
kind of does hold
together pretty well.
00:10:05.83\00:10:07.17
It does. I can see that.
00:10:07.20\00:10:08.54
Now when we're forming this,
00:10:08.57\00:10:10.21
it doesn't really
have to sit very long,
00:10:10.24\00:10:11.71
this is actually
gonna hold together.
00:10:11.74\00:10:14.88
Normally, we do like
to sit five or ten minutes
00:10:14.91\00:10:16.81
before you did it or
now you just readily...
00:10:16.85\00:10:18.18
No, I usually just go for it.
00:10:18.21\00:10:19.55
Okay? You need your pan?
00:10:19.58\00:10:21.68
And if you want them to
hold together even more tightly,
00:10:21.72\00:10:24.62
again the food processing
would condense everything down.
00:10:24.65\00:10:26.96
Yes. Okay.
00:10:26.99\00:10:28.32
You have a couple of options
00:10:28.36\00:10:29.69
when you want to
make your patties.
00:10:29.72\00:10:31.96
You can use a ice creams...
00:10:31.99\00:10:34.50
You can use a lid like
this and this is a wide mouth.
00:10:34.53\00:10:37.43
Nice. Like a canning lid.
00:10:37.47\00:10:39.20
A canning lid
with the ring. Yeah.
00:10:39.23\00:10:42.60
And just kind of pack it
in there till it's smooth.
00:10:42.64\00:10:45.24
Yes. Like that.
00:10:45.27\00:10:47.78
Then you're gonna
have a very uniform...
00:10:47.81\00:10:50.65
Shape. Shape there.
00:10:50.68\00:10:52.71
Just flip it on
and then push that off.
00:10:52.75\00:10:55.68
Excuse me, Jill. Yeah.
00:10:55.72\00:10:57.65
And... Nice.
00:10:57.69\00:10:59.65
So you have a really
nicely shaped patty there.
00:10:59.69\00:11:02.92
Now, if you don't can,
00:11:02.96\00:11:04.43
you don't want to
buy a pack of these.
00:11:04.46\00:11:06.83
You could also just
take an ice cream scoop
00:11:06.86\00:11:09.30
or a measuring cup,
00:11:09.33\00:11:11.00
either one would work just fine.
00:11:11.03\00:11:14.27
And then just gently
just shape your patty,
00:11:14.30\00:11:19.74
and that will hold
together quite well.
00:11:19.77\00:11:21.74
Absolutely. I like these.
00:11:21.78\00:11:23.21
Now, these will bake
at 10 minutes per side.
00:11:23.24\00:11:26.08
Okay. It's pretty quick.
00:11:26.11\00:11:27.78
Three hundred and fifty degrees.
00:11:27.82\00:11:29.78
And if you want
them a little darker,
00:11:29.82\00:11:31.15
you can go ahead
00:11:31.19\00:11:32.52
and leave them in
a little bit longer.
00:11:32.55\00:11:33.99
And then they will
be a very tender burger.
00:11:34.02\00:11:36.46
And then if you would like them
to have be a little bit firmer,
00:11:36.49\00:11:40.26
go ahead and refrigerate
them, they freeze fantastic.
00:11:40.30\00:11:43.00
So if you like to keep
something for packed lunches,
00:11:43.03\00:11:45.57
wonderful, because they set
up just a little bit firmer,
00:11:45.60\00:11:49.37
they're great to
prepare on Friday for Sabbath.
00:11:49.40\00:11:51.17
Right. Works great.
00:11:51.21\00:11:52.54
I like it.
00:11:52.57\00:11:53.91
Do you ever do it like in
a dish with gravy too or not?
00:11:53.94\00:11:55.78
You usually use it
only for sandwiches and...?
00:11:55.81\00:11:57.21
Oh, gravy too.
00:11:57.25\00:11:58.58
And we're gonna
be making the gravy.
00:11:58.61\00:11:59.95
Oh, we are making gravy.
00:11:59.98\00:12:01.32
Have you ever done
it with gravy or...?
00:12:01.35\00:12:02.68
Oh, yes. You do. Okay.
00:12:02.72\00:12:04.05
Oh, yes, both ways for
my favorite sandwiches.
00:12:04.09\00:12:05.92
We got some finished
over here. It looks fabulous.
00:12:05.95\00:12:07.42
I see you have one
00:12:07.46\00:12:08.79
with gravy on
it, and the veggies.
00:12:08.82\00:12:10.16
Yes, yes.
00:12:10.19\00:12:11.53
And then the
other one is just like
00:12:11.56\00:12:12.89
a nice traditional
sandwich with the lettuce,
00:12:12.93\00:12:14.26
and the tomato, and the...
00:12:14.30\00:12:15.83
I'm going to take a
bite out of one of these.
00:12:15.86\00:12:17.53
All right, do that.
00:12:17.57\00:12:18.90
Now, tell me you
have a cookbook while
00:12:18.93\00:12:20.30
I get a bite ready here. Okay.
00:12:20.34\00:12:21.80
Because we did not talk about
this cookbook at the beginning.
00:12:21.84\00:12:24.71
The Garden Menu, and
this is brand new 130 recipes.
00:12:24.74\00:12:28.21
That's right.
Brand new, just came out.
00:12:28.24\00:12:31.31
These recipes
are family favorites
00:12:31.35\00:12:34.58
or favorites that we've done
00:12:34.62\00:12:36.18
from cooking
schools in the past.
00:12:36.22\00:12:39.62
They're pretty much my regulars,
00:12:39.65\00:12:40.99
actually when I was
getting ready to proofread this,
00:12:41.02\00:12:43.46
I just started picking this up
00:12:43.49\00:12:45.29
and cooking out
of it all the time
00:12:45.33\00:12:46.66
because there are the
recipes that I use a lot,
00:12:46.70\00:12:48.26
so they're tried and true.
00:12:48.30\00:12:51.03
This is really good.
I'm glad you like it.
00:12:51.07\00:12:53.27
Oh, man! That's great flavor.
00:12:53.30\00:12:55.74
I had the one with the gravy,
00:12:55.77\00:12:57.11
so I'm getting
both flavors together.
00:12:57.14\00:12:58.54
That's all about the gravy.
00:12:58.57\00:13:01.18
That's fabulous. I'm sorry.
00:13:01.21\00:13:02.54
I interrupted
about the cookbook.
00:13:02.58\00:13:03.91
No problem, no problem at all.
00:13:03.95\00:13:05.35
So tried and true.
00:13:05.38\00:13:07.42
We use them in our classes
00:13:07.45\00:13:09.12
and my family
grew up with these.
00:13:09.15\00:13:10.95
Oh! That's wonderful.
00:13:10.99\00:13:12.35
So, yes.
00:13:12.39\00:13:13.72
So you grew up
eating vegetarian?
00:13:13.76\00:13:15.12
I didn't, but my kids did.
00:13:15.16\00:13:16.49
You mean, the
kids grew up, okay.
00:13:16.52\00:13:17.86
That's right.
00:13:17.89\00:13:19.23
Now, I grew up a
meat eater. Okay.
00:13:19.26\00:13:21.00
And when I became a
Seventh-day Adventist,
00:13:21.03\00:13:25.07
learned all about
the health message.
00:13:25.10\00:13:27.37
And I did not actually
like the food at first,
00:13:27.40\00:13:31.01
we threw away a lot
of food when we got...
00:13:31.04\00:13:34.28
We became Adventist shortly
00:13:34.31\00:13:35.64
after we got married or
just before we got married.
00:13:35.68\00:13:37.91
And we experimented a lot
00:13:37.95\00:13:40.65
and didn't enjoy
a lot of the things.
00:13:40.68\00:13:42.45
So it's been a trial and error
for the last 30 some odd years.
00:13:42.48\00:13:46.96
And I actually enjoy getting
00:13:46.99\00:13:49.59
in the kitchen
and experimenting.
00:13:49.62\00:13:51.19
My husband calls
it my laboratory.
00:13:51.23\00:13:53.09
So we have a lot of fun.
00:13:53.13\00:13:54.56
You know what,
Leslie, that's a true gift.
00:13:54.60\00:13:56.46
You know, because when someone
actually enjoys to get in
00:13:56.50\00:13:59.67
and have a good time
and experiment with stuff,
00:13:59.70\00:14:02.00
that's just a gift
that God has given you.
00:14:02.04\00:14:03.44
So thank you for sharing
that with our 3ABN family.
00:14:03.47\00:14:05.54
God is good.
00:14:05.57\00:14:06.91
We will give you the
address for Leslie at the end,
00:14:06.94\00:14:08.54
so you can get this cookbook.
00:14:08.58\00:14:10.11
But let's go to our next recipe.
00:14:10.15\00:14:12.15
I think we're doing
that chicken seasoning.
00:14:12.18\00:14:14.88
For the chicken-style
seasoning powder, you need:
00:14:14.92\00:14:17.22
So why would you
make a chicken seasoning?
00:14:46.05\00:14:48.08
What would be that be for?
00:14:48.12\00:14:49.45
It's a good all
purpose seasoning.
00:14:49.48\00:14:51.12
You might want to
have it on popcorn.
00:14:51.15\00:14:52.79
You could put it in gravies.
00:14:52.82\00:14:54.26
You could put it in
burgers or stews, casseroles.
00:14:54.29\00:14:59.16
Yes. Yes.
00:14:59.19\00:15:00.53
And here is our
vegetarian alternative.
00:15:00.56\00:15:02.33
Yes, I like it. It's a
vegetarian alternative.
00:15:02.36\00:15:04.07
Yup. So shall we go ahead?
00:15:04.10\00:15:06.03
Yes. All right.
00:15:06.07\00:15:07.40
This is about
the simplest recipe
00:15:07.44\00:15:08.77
you're ever gonna make.
00:15:08.80\00:15:10.14
I love it.
00:15:10.17\00:15:11.51
We have our
nutritional yeast flakes.
00:15:11.54\00:15:13.27
And then this is...
00:15:13.31\00:15:16.48
Is that coriander?
00:15:16.51\00:15:17.85
That is celery seed. Nice.
00:15:17.88\00:15:20.48
Celery seed, and
here's the coriander,
00:15:20.52\00:15:21.85
they're very close looking.
00:15:21.88\00:15:23.28
They are. They are.
00:15:23.32\00:15:24.95
And we have turmeric,
that's basically for color.
00:15:24.99\00:15:28.09
It gives a good
yellow color. Yes.
00:15:28.12\00:15:31.16
And then we have some sugar.
00:15:31.19\00:15:34.06
What type of sugar do you use?
00:15:34.10\00:15:35.43
This is the cane
crystals, so it's not bleached.
00:15:35.46\00:15:39.10
Yeah. Okay.
00:15:39.13\00:15:40.50
And then we have salt.
00:15:40.54\00:15:41.87
And again, if you
are on a low sodium diet,
00:15:41.90\00:15:44.77
and you're used to no
salt at all, leave it out.
00:15:44.81\00:15:47.51
Or if you like
a salt substitute,
00:15:47.54\00:15:49.21
use a salt substitute.
00:15:49.24\00:15:50.88
Or reduce the
salt. You have options.
00:15:50.91\00:15:52.88
You have many options
00:15:52.91\00:15:54.25
when you make your
own seasonings, right?
00:15:54.28\00:15:56.18
Yeah. This is the
sage and our thyme.
00:15:56.22\00:16:01.72
Nice. Basil, parsley.
00:16:01.76\00:16:07.16
This is parsley,
I grew in my garden.
00:16:07.20\00:16:09.33
Nice, I love that.
00:16:09.36\00:16:11.70
It's beautiful. And garlic.
00:16:11.73\00:16:14.67
God blessed my
garden very much this year.
00:16:14.70\00:16:17.34
And then some onion powder.
00:16:17.37\00:16:19.07
Nice. All right.
00:16:19.11\00:16:20.84
So how did you
even create the recipe?
00:16:20.88\00:16:24.88
I taste tested other,
00:16:24.91\00:16:27.52
another brand
that I really liked
00:16:27.55\00:16:29.12
and just kind of
slowly added and adapted
00:16:29.15\00:16:32.25
until I came up with something
00:16:32.29\00:16:33.62
I thought would
be a good substitute
00:16:33.66\00:16:35.39
because not
everybody can find a commercial
00:16:35.42\00:16:38.19
brand chicken
style seasoning so...
00:16:38.23\00:16:41.16
And I do like to
use it in my recipes
00:16:41.20\00:16:42.86
because it's a
blend that's quick to use
00:16:42.90\00:16:44.90
instead having to pull out
00:16:44.93\00:16:46.27
all these
different things, right?
00:16:46.30\00:16:47.64
Absolutely.
00:16:47.67\00:16:49.14
And the celery seed gives it
a very nice and unique flavor.
00:16:49.17\00:16:51.57
It's good. Okay.
00:16:51.61\00:16:53.04
So let's see what we have here.
00:16:53.07\00:16:54.54
I'm just gonna
give it a little shake.
00:17:01.25\00:17:03.92
You're smart. There you go.
00:17:03.95\00:17:06.19
There we are.
00:17:06.22\00:17:10.59
And you can see
00:17:10.63\00:17:11.96
we've got a little
bit of nutritional yeast
00:17:11.99\00:17:13.36
wafting out of the blender...
00:17:13.40\00:17:14.73
I think I got clot in my throat.
00:17:14.76\00:17:16.10
I think so. Coming this way.
00:17:16.13\00:17:17.47
So let us just wait a
second to settle down.
00:17:17.50\00:17:20.14
How long will it
keep when you make it?
00:17:20.17\00:17:21.90
It's dry. So it keeps...?
00:17:21.94\00:17:23.71
It keeps a very long time.
00:17:23.74\00:17:25.44
You'd probably use
it all before you...
00:17:25.47\00:17:28.44
You have smoke.
00:17:28.48\00:17:29.81
Yes. You have a cloud.
00:17:29.84\00:17:31.41
All right.
00:17:31.45\00:17:32.85
And I usually do keep it
in the refrigerator just...
00:17:32.88\00:17:35.38
Oh, do you? I do.
00:17:35.42\00:17:36.75
Because the
nutritional yeasts flakes,
00:17:36.79\00:17:38.52
I think they're
kind of absorb humidity
00:17:38.55\00:17:41.02
and then you end up
with a solid product.
00:17:41.06\00:17:43.96
So keep it in the
fridge, you know, a little,
00:17:43.99\00:17:46.63
an old peanut butter jar
or mason jar or something,
00:17:46.66\00:17:49.20
it will be just fine.
00:17:49.23\00:17:50.57
And then you have that
ready for your recipes.
00:17:50.60\00:17:51.93
I love it. That's it.
00:17:51.97\00:17:53.30
I was gonna say,
00:17:53.34\00:17:54.67
I can taste it
already because I smelled it.
00:17:54.70\00:17:57.51
That's fabulous.
00:17:57.54\00:17:58.87
We'll use that
in our next recipe.
00:17:58.91\00:18:00.88
That's right.
00:18:00.91\00:18:02.24
Well, let's go
to that recipe now.
00:18:02.28\00:18:04.48
For the potato vegetable medley,
00:18:04.51\00:18:06.45
that looks fabulous.
00:18:06.48\00:18:07.82
I don't know,
00:18:34.34\00:18:35.68
Leslie, but I think
of all the recipes today,
00:18:35.71\00:18:37.61
this is gonna be
one of my favorites
00:18:37.65\00:18:39.58
with the veggies,
and the herbs, and the...
00:18:39.61\00:18:42.48
I love that.
00:18:42.52\00:18:43.85
Oh, and it smells
amazing when it's cooking.
00:18:43.89\00:18:45.22
Good. Yummy.
00:18:45.25\00:18:46.59
All right, are you ready?
00:18:46.62\00:18:47.96
I am. Okay.
00:18:47.99\00:18:49.32
This recipe when
I was growing up,
00:18:49.36\00:18:51.26
my mom would have a roast
00:18:51.29\00:18:55.20
and then she would
put all the veggies
00:18:55.23\00:18:56.70
in with the roast and
put aluminum foil on it,
00:18:56.73\00:18:59.17
and onion soup and everything.
00:18:59.20\00:19:00.87
And this is the closest thing
00:19:00.90\00:19:02.24
I can come up
with without the roast.
00:19:02.27\00:19:04.74
So as oven roasted vegetables
are traditionally dry,
00:19:04.77\00:19:10.11
intense flavor,
crispy on the outside.
00:19:10.15\00:19:12.75
This is... A lot of oil.
00:19:12.78\00:19:14.12
Tender and moist
without a lot of oil.
00:19:14.15\00:19:16.85
And we try to focus on that
00:19:16.89\00:19:18.22
because of we've done
some diabetes seminars
00:19:18.25\00:19:21.46
and a lot of them
are trying to lose weight
00:19:21.49\00:19:24.46
and so we do try to
watch the amount of oil
00:19:24.49\00:19:26.13
for the calories.
00:19:26.16\00:19:27.50
So, yes, this is
great, great alternative.
00:19:27.53\00:19:30.43
Okay.
00:19:30.47\00:19:31.80
We're going to
start with potatoes
00:19:31.83\00:19:33.17
and these are the
little golden potatoes.
00:19:33.20\00:19:35.40
Nice.
00:19:35.44\00:19:36.77
So their skins are very tender,
00:19:36.81\00:19:38.14
you could use the red
potatoes or the golden potatoes.
00:19:38.17\00:19:40.88
The roasted potatoes are
gonna have a thicker skin,
00:19:40.91\00:19:43.24
if you don't mind it, okay.
00:19:43.28\00:19:44.81
If you do mind it
just peel them, it works.
00:19:44.85\00:19:46.82
You could even use
sweet potatoes in this.
00:19:46.85\00:19:48.38
Okay. Nice.
00:19:48.42\00:19:49.75
And then we have
some baby carrots,
00:19:49.78\00:19:51.12
this and if you want
to use regular carrots
00:19:51.15\00:19:52.69
and peel them and
dice them, that works too.
00:19:52.72\00:19:54.36
In this case, you
don't even have to cut.
00:19:54.39\00:19:55.76
You don't even have to,
00:19:55.79\00:19:57.13
they're just
lovely and fast that way.
00:19:57.16\00:19:58.96
And carrots are
actually healthier for you
00:19:58.99\00:20:01.10
when they're cooked.
00:20:01.13\00:20:02.46
The beta-carotene
is more absorbable.
00:20:02.50\00:20:05.23
So this is a good
way to get your carrots.
00:20:05.27\00:20:07.80
And then we have some wonderful
summer squash zucchini.
00:20:07.84\00:20:12.74
You could use yellow
squash if you wanted.
00:20:12.77\00:20:15.68
Actually you could swap out
00:20:15.71\00:20:17.31
just about any of
your favorite vegs,
00:20:17.35\00:20:19.25
and also you could even
00:20:19.28\00:20:20.62
add spinach into
this if you wanted.
00:20:20.65\00:20:22.78
Good.
00:20:22.82\00:20:24.15
And then, of course, in my house
00:20:24.19\00:20:26.35
without onions is it hardly...
00:20:26.39\00:20:28.16
It's hardly called them yumions,
00:20:28.19\00:20:32.89
since they are yummy.
00:20:32.93\00:20:34.26
Nice. You do it with garlic too?
00:20:34.30\00:20:36.26
This one I do
not have garlic in.
00:20:36.30\00:20:38.10
Okay, and then we have
our chicken-style seasoning.
00:20:38.13\00:20:41.37
Now, this is like our chicken
we made, chicken seasoning.
00:20:41.40\00:20:42.77
That's right.
00:20:42.80\00:20:44.14
Yeah, nice. Okay.
00:20:44.17\00:20:45.51
And our parsley for
color, that's mostly for color.
00:20:45.54\00:20:47.88
Yes. And then
we have some basil.
00:20:47.91\00:20:51.81
Yummy. A wonderful flavor.
00:20:51.85\00:20:53.58
And I like to use basil sometime
00:20:53.62\00:20:55.18
because it almost...
00:20:55.22\00:20:56.92
I know it's called sweet basil,
00:20:56.95\00:20:58.29
but sometimes it
almost has a peppery flavor.
00:20:58.32\00:21:00.26
So if I get a recipe
that has black pepper,
00:21:00.29\00:21:01.89
I often just replace with basil.
00:21:01.92\00:21:04.49
That's a great
tip. And it works great.
00:21:04.53\00:21:06.03
I did not know
that. Works wonderful.
00:21:06.06\00:21:08.03
I like that. All
right, so we have all this.
00:21:08.06\00:21:10.43
Now, to get it all to stick,
00:21:10.47\00:21:12.33
we're just gonna add
a small amount of water.
00:21:12.37\00:21:14.54
So no oil then,
just the water. No oil.
00:21:14.57\00:21:17.84
We are gonna need
some aluminum foil.
00:21:17.87\00:21:19.37
Okay.
00:21:19.41\00:21:20.74
We don't have to
wrap it right here,
00:21:20.78\00:21:22.11
but that's what we would do.
00:21:22.14\00:21:23.48
So we're just gonna mix this up.
00:21:23.51\00:21:26.82
And get these all evenly coated.
00:21:26.85\00:21:29.25
Nice.
00:21:29.28\00:21:30.62
Would you be willing to
give us a quick spray here?
00:21:30.65\00:21:34.22
I want this all stirred.
00:21:34.26\00:21:38.79
Now children
particularly like this
00:21:38.83\00:21:40.80
because the
veggies are all so tender.
00:21:40.83\00:21:43.47
Yes. I can imagine.
00:21:43.50\00:21:45.97
And then you can eat it as it is
00:21:46.00\00:21:48.00
or you can go ahead
and put on gravy, right?
00:21:48.04\00:21:51.97
There you go.
00:21:52.01\00:21:55.28
Perfect. Thank you.
00:21:55.31\00:21:57.35
I can smell the
chicken-seasoning.
00:21:57.38\00:21:58.71
Yes. It smells really good.
00:21:58.75\00:22:00.08
It's very nice. Okay.
00:22:00.12\00:22:02.18
So you would cover it?
00:22:02.22\00:22:03.55
Cover it with
foil and then bake it
00:22:03.59\00:22:06.65
in the oven at
350 for about an hour.
00:22:06.69\00:22:09.69
And then just take a fork,
00:22:09.72\00:22:11.36
and just pierce
the potatoes and see
00:22:11.39\00:22:14.16
if they're to the
tenderness that you like.
00:22:14.20\00:22:15.86
But they kind of steam in
that little bit of moisture,
00:22:15.90\00:22:18.87
but if you have
a lot of moisture,
00:22:18.90\00:22:20.54
say you're
boiling your vegetables,
00:22:20.57\00:22:22.27
you lose a lot of the
nutrition in the water.
00:22:22.30\00:22:24.84
So by doing it this way,
00:22:24.87\00:22:26.84
you're keeping your nutrition
right in with your veggies.
00:22:26.88\00:22:29.08
Absolutely.
00:22:29.11\00:22:30.45
And you have the foil on,
00:22:30.48\00:22:31.81
so that keeps that
steam when it rises.
00:22:31.85\00:22:33.48
I got to try one over here.
00:22:33.52\00:22:34.85
Okay. Whoa!
00:22:34.88\00:22:36.32
Now you got... Oh,
that's potato, yeah.
00:22:36.35\00:22:37.72
Yeah.
00:22:37.75\00:22:40.42
Moist rather than crispy.
00:22:40.46\00:22:42.12
Yeah. Okay.
00:22:42.16\00:22:44.09
Oh, that's fabulous.
00:22:44.13\00:22:45.46
Very nice beside the
patties, the tofu burgers.
00:22:45.49\00:22:49.23
Yup. Okay.
00:22:49.26\00:22:50.87
I love the flavor. Good.
00:22:50.90\00:22:52.33
I'm glad you like
that. That's really good.
00:22:52.37\00:22:54.37
So before we go
to our next recipe,
00:22:54.40\00:22:56.04
tell me, I know,
00:22:56.07\00:22:58.07
I'm sure you have
some stories associated
00:22:58.11\00:23:00.38
with your cooking
school, your cooking classes,
00:23:00.41\00:23:02.58
and I think there's
one with the Leseth.
00:23:02.61\00:23:04.41
Yes, one of my team members.
00:23:04.45\00:23:06.01
Yes. Yes.
00:23:06.05\00:23:07.42
From our Simply Vegan,
00:23:07.45\00:23:08.78
we will do springboard
classes occasionally,
00:23:08.82\00:23:10.32
sort of like an intensive
that you might do in college.
00:23:10.35\00:23:12.39
Okay.
00:23:12.42\00:23:13.76
So we decided that
we would do a series
00:23:13.79\00:23:17.16
of two diabetes seminars
00:23:17.19\00:23:18.76
and they both had a
little different content.
00:23:18.79\00:23:20.90
So Leseth had diabetes,
and she attended the classes,
00:23:20.93\00:23:25.53
and was very faithful to follow
00:23:25.57\00:23:28.14
the instructions
that she learned,
00:23:28.17\00:23:30.74
and within three months
00:23:30.77\00:23:32.57
her doctor took
her off her insulin.
00:23:32.61\00:23:34.34
Oh, wow!
00:23:34.38\00:23:35.71
She used to hardly be
able to walk to her mailbox.
00:23:35.74\00:23:39.65
She now can walk a mile or two.
00:23:39.68\00:23:42.98
She can wear any
kind of shoes she wants.
00:23:43.02\00:23:44.75
Her neuropathy in her
feet has greatly improved.
00:23:44.79\00:23:48.12
Thanks to Jesus.
00:23:48.16\00:23:49.49
That is the
greatest blessing for her.
00:23:49.52\00:23:51.03
Yeah, yeah.
00:23:51.06\00:23:52.39
She lost weight,
00:23:52.43\00:23:53.76
but she want to lose
a little bit of weight,
00:23:53.80\00:23:55.13
so that was good too.
00:23:55.16\00:23:56.53
She is our poster child.
00:23:56.56\00:23:59.37
She's an inspiration to others
that they can get the victory,
00:23:59.40\00:24:04.11
and reverse the
insulin resistance
00:24:04.14\00:24:07.34
with lifestyle.
00:24:07.38\00:24:08.71
God gave us
00:24:08.74\00:24:10.08
this amazing
lifestyle that's not...
00:24:10.11\00:24:14.05
It is about the food.
00:24:14.08\00:24:15.42
Yes, that's very important,
00:24:15.45\00:24:16.79
but the exercise, the fresh air,
00:24:16.82\00:24:18.65
the sunshine, trusting
in God, all those things.
00:24:18.69\00:24:23.19
And she practices them
all, and God blessed her.
00:24:23.22\00:24:26.70
Was that a hard journey for her?
00:24:26.73\00:24:29.36
I think she was so ready.
00:24:29.40\00:24:31.83
After the
neuropathy for so many years...
00:24:31.87\00:24:34.00
Yeah.
00:24:34.04\00:24:35.37
She was so tired of
not being able to walk,
00:24:35.40\00:24:36.87
she loves to be
outside and enjoy the sunshine
00:24:36.91\00:24:39.17
and the fresh air, she couldn't.
00:24:39.21\00:24:41.34
Ain't that amazing.
00:24:41.38\00:24:42.71
You know, to me,
Leslie, the simple remedies,
00:24:42.74\00:24:46.28
the simple things,
00:24:46.31\00:24:47.65
the nutrients
that God has placed
00:24:47.68\00:24:49.55
within the food.
00:24:49.58\00:24:51.05
And for us to be
able to take those steps,
00:24:51.09\00:24:53.56
you know, the
exercise and the rest,
00:24:53.59\00:24:54.96
and the trust in God.
00:24:54.99\00:24:56.32
That's right.
00:24:56.36\00:24:57.69
All of that and then to see
what a difference that makes.
00:24:57.73\00:25:01.33
And so quickly.
00:25:01.36\00:25:02.70
And to feel better. Yes.
00:25:02.73\00:25:04.07
You know, I mean, just. Yes.
00:25:04.10\00:25:05.43
So we just want to encourage you
00:25:05.47\00:25:06.87
at home right now.
00:25:06.90\00:25:08.24
That's right.
00:25:08.27\00:25:09.60
That no matter where you are,
00:25:09.64\00:25:10.97
no matter what
you're struggling with,
00:25:11.01\00:25:12.87
God can give you victory.
00:25:12.91\00:25:14.71
God can bring you out
of that as it says as,
00:25:14.74\00:25:17.71
"The miry clay, set
your feet upon a rock."
00:25:17.75\00:25:20.28
So praise the Lord what
He did in Leseth's life.
00:25:20.32\00:25:23.49
But God can do it in
each one of our lives.
00:25:23.52\00:25:25.55
And that's just an
incredible blessing.
00:25:25.59\00:25:27.22
Amen. Yeah.
00:25:27.26\00:25:28.72
Oh, that's wonderful.
We're so excited for it.
00:25:28.76\00:25:30.16
Let's go to our next recipe.
00:25:30.19\00:25:31.79
I think are we
making gravy next?
00:25:31.83\00:25:33.29
I think so. Yes.
00:25:33.33\00:25:34.66
Let's look at that recipe.
00:25:34.70\00:25:36.36
For the gravy you need:
00:25:36.40\00:25:37.73
A good gravy is
so essential, Leslie.
00:26:01.72\00:26:03.96
You know, the food into cooking
00:26:03.99\00:26:05.83
and to have a good
vegetarian vegan gravy.
00:26:05.86\00:26:09.00
Yes. It brings it all together.
00:26:09.03\00:26:10.37
And this is a recipe
00:26:10.40\00:26:11.73
from my dear
friend Cathy Samuel.
00:26:11.77\00:26:13.10
I believe, she's
been on 3ABN before.
00:26:13.13\00:26:15.80
She and her husband Dr. Meshach
were here for several years.
00:26:15.84\00:26:19.47
When I first came to
3ABN, they were here.
00:26:19.51\00:26:21.14
And it's such an
incredible blessing
00:26:21.18\00:26:22.68
and she's a good cook.
00:26:22.71\00:26:24.05
She's an amazing cook.
00:26:24.08\00:26:25.48
And I've seen
people taste this and say,
00:26:25.51\00:26:28.45
"Oh, I would love
a whole bowl of this,
00:26:28.48\00:26:30.12
it's like a boneless soup."
00:26:30.15\00:26:31.59
So it's very delicious
gravy and Cathy is wonderful.
00:26:31.62\00:26:34.12
She is.
00:26:34.16\00:26:35.49
All right, are we
ready? We are ready.
00:26:35.52\00:26:36.86
We got some water
getting warm here.
00:26:36.89\00:26:38.29
Me too because I
don't like to stir.
00:26:38.33\00:26:41.10
So we're gonna heat up
three cups of water in there
00:26:41.13\00:26:44.73
and bring it to a
boil, while we blend this
00:26:44.77\00:26:47.00
and then we won't
have to stir the gravy
00:26:47.04\00:26:48.37
so long to get it to thicken.
00:26:48.40\00:26:49.74
Nice. All right.
00:26:49.77\00:26:51.11
So we got our cashews
here and these are raw cashews.
00:26:51.14\00:26:53.51
And so when you use raw cashews,
00:26:53.54\00:26:57.08
it's very helpful
to put them in a sieve
00:26:57.11\00:26:59.28
or in a cup or somewhere
where you can rinse them
00:26:59.31\00:27:01.02
and kind of rub them in
your hands a little bit.
00:27:01.05\00:27:04.09
And then put them in a strainer
00:27:04.12\00:27:06.35
or use a spaghetti slotted thing
00:27:06.39\00:27:08.19
and strain them off
00:27:08.22\00:27:09.59
if your blender is
not a good blender.
00:27:09.62\00:27:11.09
And the purpose of
rinsing them first is?
00:27:11.13\00:27:13.93
Sometimes they almost have
a little dust on them it seems
00:27:13.96\00:27:15.93
like, anyway it's not dust,
00:27:15.96\00:27:17.30
but there's
something dusty on them.
00:27:17.33\00:27:18.67
Try to clean them.
00:27:18.70\00:27:20.04
Clean them, to
wash them, yes. Good.
00:27:20.07\00:27:21.40
And then if your blender
is not a high power blender,
00:27:21.44\00:27:23.47
you can also soak them
00:27:23.51\00:27:25.04
which makes them a
little bit creamier
00:27:25.07\00:27:26.41
then when you blend.
00:27:26.44\00:27:27.78
So we go ahead
and put that in there.
00:27:27.81\00:27:30.15
I want to use this. Okay.
00:27:30.18\00:27:33.75
So we have our cashews.
00:27:33.78\00:27:35.12
They're definitely
rinsed, they're kind of sticky.
00:27:35.15\00:27:37.95
And actually, if you think
you're gonna use cashews often,
00:27:37.99\00:27:40.52
you can go ahead
00:27:40.56\00:27:41.89
and keep some
soaking in your refrigerator
00:27:41.92\00:27:43.26
for few days,
00:27:43.29\00:27:44.63
they'll be just
fine and nice and soft.
00:27:44.66\00:27:46.83
All right, we have our
chicken-style seasoning.
00:27:46.86\00:27:49.06
Put this in and a
little nutritional yeast.
00:27:49.10\00:27:54.57
And some salt
00:27:54.60\00:27:55.94
and if you're sensitive
to salt again you can adjust.
00:27:55.97\00:27:59.51
And then we have
some onion powder.
00:27:59.54\00:28:02.44
And we have some
cornstarch for thickener.
00:28:02.48\00:28:07.02
This guy again. That
would be handy, thank you.
00:28:07.05\00:28:09.22
Yeah, that's important.
00:28:09.25\00:28:10.79
All right, we'll just
put that right in here.
00:28:10.82\00:28:15.32
There we go. Thank you.
00:28:15.36\00:28:18.56
And I have a half
a cup of water here
00:28:18.59\00:28:20.16
and that's gonna be just
so that we can get it out,
00:28:20.20\00:28:22.76
get the last little
nibbles out of there.
00:28:22.80\00:28:26.20
And get it all nice
and clean from the blender
00:28:26.23\00:28:28.00
so we turn that down.
00:28:28.04\00:28:29.37
All right, so we've
a high power blender,
00:28:50.53\00:28:52.06
it doesn't take too long.
00:28:52.09\00:28:53.43
It does not.
00:28:53.46\00:28:54.80
But, you know, if
you're sure about your blender,
00:28:54.83\00:28:56.46
just go ahead
00:28:56.50\00:28:57.83
and rubble them little
bit between your fingers,
00:28:57.87\00:29:01.00
see if it feels gritty at all
00:29:01.04\00:29:02.40
and just go
ahead and blend longer.
00:29:02.44\00:29:03.81
Absolutely. All right.
00:29:03.84\00:29:05.17
This is coming in here?
00:29:05.21\00:29:06.54
This is coming
into, we're boiling,
00:29:06.57\00:29:07.91
we have three cups
of boiling water here,
00:29:07.94\00:29:09.28
so we just gonna pour this in.
00:29:09.31\00:29:10.81
Nice. And stir.
00:29:10.85\00:29:12.38
And this means then we
have a less time at stirring
00:29:12.41\00:29:14.75
because the water
was already boiling.
00:29:14.78\00:29:16.12
That's correct.
00:29:16.15\00:29:17.49
Now, if you'll
stir for just a minute,
00:29:17.52\00:29:18.85
I'm gonna take this
half a cup, put it in...
00:29:18.89\00:29:20.66
Oops! Put in there.
00:29:20.69\00:29:22.19
Try to clean the blender.
00:29:22.22\00:29:23.56
Try and clean it
out just a little bit.
00:29:23.59\00:29:24.93
That's good.
00:29:24.96\00:29:26.29
From the bottom there. Good.
00:29:26.33\00:29:28.70
Good to the last drop, right?
00:29:28.73\00:29:30.17
Absolutely, you
know, that helps a lot.
00:29:30.20\00:29:31.97
Yup.
00:29:32.00\00:29:33.34
Now they say, washed
pot never boils so...
00:29:33.37\00:29:36.50
Does that mean the
stirred pot never boils either?
00:29:36.54\00:29:38.27
Yeah, that feels
like that sometimes.
00:29:38.31\00:29:40.81
Yeah, it does. So if you...
00:29:40.84\00:29:42.18
Anytime you have a recipe
00:29:42.21\00:29:43.55
where you going to need to
thicken something in a pot.
00:29:43.58\00:29:46.41
If you can start some
of the fluid warming up,
00:29:46.45\00:29:50.59
you've just taken all
those minutes off of your time.
00:29:50.62\00:29:53.32
I like that. So...
00:29:53.36\00:29:54.69
Absolutely.
00:29:54.72\00:29:56.06
You know, we like to cook,
00:29:56.09\00:29:57.43
but five minutes
of stirring is...
00:29:57.46\00:29:59.89
It's not very
pleasant. That's right.
00:29:59.93\00:30:01.76
So we can turn that up
a little bit if you want.
00:30:01.80\00:30:04.03
And this will thicken up nicely.
00:30:04.07\00:30:05.73
One nice thing
about this gravy is
00:30:05.77\00:30:08.70
even after it's refrigerated
00:30:08.74\00:30:10.54
it's still very nice.
00:30:10.57\00:30:11.91
Nice.
00:30:11.94\00:30:13.27
Now, sometimes they
set up all those gel.
00:30:13.31\00:30:15.54
Yeah, it's kind of...
Yes, it stays nice and creamy.
00:30:15.58\00:30:18.71
And if it's little too creamy,
00:30:18.75\00:30:20.08
just add a little
water, but it's not...
00:30:20.12\00:30:21.92
It doesn't gel.
00:30:21.95\00:30:23.28
Yeah. So it'll be perfect.
00:30:23.32\00:30:24.65
I like that.
00:30:24.69\00:30:26.02
Now, if you
wanted to take this gravy
00:30:26.05\00:30:27.66
and make it to round out a meal,
00:30:27.69\00:30:31.06
you could add some crumbles,
00:30:31.09\00:30:32.59
you can buy crumbles in
the freezer, "beef like."
00:30:32.63\00:30:35.46
Oh, yeah. Absolutely.
00:30:35.50\00:30:36.83
Or you could put some peace
in there after it's thickened
00:30:36.87\00:30:38.83
and then you can serve it
on brown, a bit of brown rice.
00:30:38.87\00:30:41.30
Nice.
00:30:41.34\00:30:42.67
Or on baked
potatoes, or just on toast.
00:30:42.70\00:30:46.57
So you can have a
fast, simple meal.
00:30:46.61\00:30:48.51
I like that.
00:30:48.54\00:30:49.88
And another nice
thing about this gravy
00:30:49.91\00:30:51.58
is that quarter for
cup only has 30 calories.
00:30:51.61\00:30:54.62
So when the meal is
all about the gravy,
00:30:54.65\00:30:56.58
30 calories in a quarter
of a cup is very good news.
00:30:56.62\00:30:59.25
It is starting to thicken there.
00:30:59.29\00:31:00.62
It is starting
to thicken. It is.
00:31:00.66\00:31:02.49
I think it's
starting to stick. Okay.
00:31:02.52\00:31:05.66
If it just
starts sticking at home,
00:31:05.69\00:31:07.03
they just want to turn it
down just a little bit and...
00:31:07.06\00:31:10.47
Oh, we're trying to
get it done in a hurry.
00:31:10.50\00:31:11.83
But I can feel it's
just getting better.
00:31:11.87\00:31:13.23
It's getting thick.
00:31:13.27\00:31:16.10
Nice.
00:31:16.14\00:31:17.47
And then we have something
that's all finished over here.
00:31:17.51\00:31:19.31
Yes, we do. And I
tried it on the patty.
00:31:19.34\00:31:21.44
It's fabulous gravy.
It's very, very nice gravy.
00:31:21.48\00:31:24.58
Nice. Yes, okay.
00:31:24.61\00:31:26.51
So you can doctor it up
if you want to doctor it up.
00:31:26.55\00:31:29.25
I imagine you could
even put garbanzos in it,
00:31:29.28\00:31:31.22
if you wanted
something totally natural.
00:31:31.25\00:31:33.82
Garbanzos and peas
and, yeah, it's nice.
00:31:33.86\00:31:36.36
Put it on your
potato or brown rice.
00:31:36.39\00:31:37.73
Yeah, rice, I love it. Good.
00:31:37.76\00:31:39.69
That's perfect. And
we're making salad...
00:31:39.73\00:31:41.06
Is this good?
Yeah, it looks lovely.
00:31:41.10\00:31:42.50
All right.
00:31:42.53\00:31:43.87
You just want to
stir it until it comes...
00:31:43.90\00:31:46.53
When you stop stirring if
it's bubbling which it is,
00:31:46.57\00:31:49.80
then you know your
cornstarch has reached
00:31:49.84\00:31:52.07
its max thickening
power and you're not gonna get
00:31:52.11\00:31:54.31
that cornstarch
flavor in there, so perfect.
00:31:54.34\00:31:56.95
Absolutely. Good job, Jill.
00:31:56.98\00:31:59.31
We haven't seen the
bottom of the pot yet.
00:31:59.35\00:32:02.68
Let's go to our
salad and gravy...
00:32:02.72\00:32:04.22
salad dressing.
00:32:04.25\00:32:05.59
Dressing. That's right.
00:32:05.62\00:32:06.96
Maybe I'm thinking
gravy, but salad dressing,
00:32:06.99\00:32:08.42
let's read that recipe.
00:32:08.46\00:32:10.53
For creating a masterpiece
salad, I like that title...
00:32:10.56\00:32:13.36
Yummy! We're
gonna make a salad here.
00:32:59.64\00:33:02.34
We're making a vitamin pill. Oh!
00:33:02.38\00:33:04.91
Yeah, this is
vitamins and minerals
00:33:04.95\00:33:06.92
in their tastiest form.
00:33:06.95\00:33:08.35
So yes, it's very delicious.
00:33:08.38\00:33:11.95
When you make a salad...
00:33:11.99\00:33:14.19
To me one of the nicest things
00:33:14.22\00:33:15.79
is to cut
everything in small sizes.
00:33:15.82\00:33:19.33
It's a little awkward
when you're eating the salad,
00:33:19.36\00:33:21.03
if the lettuce is too
large and things like that.
00:33:21.06\00:33:23.33
So that's just
something to think about.
00:33:23.37\00:33:25.80
On your lettuces
and your spinach,
00:33:25.83\00:33:28.04
sometimes these greens we
buy them we bring them home
00:33:28.07\00:33:30.27
and they start to wilt on us.
00:33:30.31\00:33:32.27
So one of the
things that you can do
00:33:32.31\00:33:33.91
with your lettuce
is cut the base off,
00:33:33.94\00:33:38.18
wash it well, kind of
give it a little shake,
00:33:38.21\00:33:39.98
put in the drain,
00:33:40.02\00:33:41.35
so it will drain
just a little bit
00:33:41.38\00:33:42.72
and then stand it up
00:33:42.75\00:33:44.75
just like as if
you were standing
00:33:44.79\00:33:46.12
the head up,
stand it up in a bowl
00:33:46.15\00:33:47.86
and then just put a
plastic shopping bag over it,
00:33:47.89\00:33:50.29
or a bread bag, or something.
00:33:50.33\00:33:52.43
And then put it in your
freezer and it will stay...
00:33:52.46\00:33:54.46
Freezer? I'm
sorry, refrigerator.
00:33:54.50\00:33:55.96
Okay. Thank you, refrigerator.
00:33:56.00\00:33:58.03
It will stay crispy and lovely
00:33:58.07\00:34:01.70
for five or six
days with no wilt.
00:34:01.74\00:34:03.84
I have never tried that.
00:34:03.87\00:34:05.21
Now I've heard the trick
00:34:05.24\00:34:06.57
you're supposed to
soak it in cold water
00:34:06.61\00:34:07.94
or something like
that, but I've never heard.
00:34:07.98\00:34:09.91
So you cut off the
end you wash or drain it
00:34:09.94\00:34:11.65
and then you stand it up...
00:34:11.68\00:34:13.01
In a bowl.
00:34:13.05\00:34:14.38
And then put like a
shopping bag over it.
00:34:14.42\00:34:15.75
That's it. Wow!
00:34:15.78\00:34:17.15
Then put it in the refrigerator.
00:34:17.19\00:34:18.52
Okay. And it does very well.
00:34:18.55\00:34:19.89
And then things like
spinach... You do the same?
00:34:19.92\00:34:22.12
Or cilantro. What
do you do with it?
00:34:22.16\00:34:24.03
Parsley, go
ahead and wash those,
00:34:24.06\00:34:27.40
let them drain just a little bit
00:34:27.43\00:34:28.96
on your cilantro just give
a little shake over parsley,
00:34:29.00\00:34:31.33
get the excess water up.
00:34:31.37\00:34:32.70
And then you can
take a paper towel
00:34:32.73\00:34:35.20
and just spread it out...
00:34:35.24\00:34:36.77
Yes.
00:34:36.81\00:34:38.14
And roll it, and then put
it in your plastic shopping bag
00:34:38.17\00:34:40.71
and put in the refrigerator.
00:34:40.74\00:34:42.08
Even with your cilantro
00:34:42.11\00:34:43.45
which traditionally
wilts relatively quickly
00:34:43.48\00:34:45.81
will last you five
or six days easily.
00:34:45.85\00:34:49.38
And your parsley
will look just as fresh
00:34:49.42\00:34:50.79
and your spinach
will look just as fresh.
00:34:50.82\00:34:52.65
You know, what I
like about that, Leslie,
00:34:52.69\00:34:54.06
is that it's already
washed and it's already ready
00:34:54.09\00:34:56.02
because sometimes you
get home and you're like,
00:34:56.06\00:34:57.69
I want salad
00:34:57.73\00:34:59.06
but I got to
wash the vegetables.
00:34:59.09\00:35:00.60
And then I got to
cut the vegetables.
00:35:00.63\00:35:02.13
And you feel like it takes
more time than it really does.
00:35:02.16\00:35:04.73
So if it's washed, you
think, oh, it's ready to go,
00:35:04.77\00:35:07.14
I just chop them, I'm ready.
00:35:07.17\00:35:08.67
That's it. Yes.
00:35:08.70\00:35:10.04
And if you have a sandwich...
And it last a long time.
00:35:10.07\00:35:11.47
You can get your
lettuce right in your sandwich.
00:35:11.51\00:35:13.17
You can sneak those vegetables
in a lot of different places
00:35:13.21\00:35:15.51
and more usable
that if it's ready to go.
00:35:15.54\00:35:16.91
Yes. I like that.
00:35:16.95\00:35:18.58
Okay.
00:35:18.61\00:35:19.95
So would you like to
make yourself a salad?
00:35:19.98\00:35:21.32
Yay! I love salad.
00:35:21.35\00:35:22.68
All right. You got a salad bar.
00:35:22.72\00:35:24.35
All right.
00:35:24.39\00:35:25.72
I'm gonna give
you some tongs here.
00:35:25.75\00:35:28.42
Vegetables are so amazing
00:35:28.46\00:35:31.06
because they're what
we call nutrient dense.
00:35:31.09\00:35:34.76
So for the amount of
calories that you're getting,
00:35:34.80\00:35:37.33
you're getting a
whole lot of nutrition
00:35:37.37\00:35:41.07
which is great for
people who are dieting.
00:35:41.10\00:35:43.14
But really it's
great for anybody
00:35:43.17\00:35:45.47
just to be able to
get such great nutrition.
00:35:45.51\00:35:48.44
So you've got some
dark greens with the spinach
00:35:48.48\00:35:52.11
and then our
lettuce is a leaf lettuce
00:35:52.15\00:35:53.52
so that's got a
little bit more nutrition.
00:35:53.55\00:35:55.88
I got the red,
purple cabbage. Lovely.
00:35:55.92\00:35:59.49
Carrots are yummy.
And carrots, cucumber.
00:35:59.52\00:36:02.49
This is looking good already.
00:36:02.52\00:36:03.96
Now, some
people have a hard time
00:36:03.99\00:36:06.26
with vegetables in a salad,
00:36:06.29\00:36:09.00
of course, you
can try steaming them,
00:36:09.03\00:36:10.73
and roasting them, and
some of the other ways,
00:36:10.77\00:36:12.47
but a lot of times
people don't even think,
00:36:12.50\00:36:14.20
well, bell peppers,
I don't like them raw.
00:36:14.24\00:36:17.04
Well, just sauté them,
00:36:17.07\00:36:18.87
just briefly or
microwave them just briefly,
00:36:18.91\00:36:21.24
and then go ahead and
add them to your salad.
00:36:21.28\00:36:23.18
I mean, it's better to eat them
00:36:23.21\00:36:26.31
anyway that
you're gonna get them in.
00:36:26.35\00:36:27.68
Yes. Just enjoy them.
00:36:27.72\00:36:29.65
And the carrots, of
course, are very hard,
00:36:29.68\00:36:31.25
if you don't like to chew them,
00:36:31.29\00:36:32.65
just cook them up
just a little bit.
00:36:32.69\00:36:35.86
And that's so
beautiful. I love it.
00:36:35.89\00:36:38.56
Look at the colors.
We eat with our eyes...
00:36:38.59\00:36:40.83
Oh, yes. Before we
eat with our mouth.
00:36:40.86\00:36:43.77
Absolutely.
00:36:43.80\00:36:45.80
Just prepares us gets that...
00:36:45.83\00:36:48.04
Gets our saliva going,
00:36:48.07\00:36:49.44
we're ready to
start digesting that food.
00:36:49.47\00:36:52.01
Oh, I didn't get any cucumbers,
I'm gonna get a few of this.
00:36:52.04\00:36:53.74
Okay, want to get that.
00:36:53.78\00:36:55.41
Now, when you're making a salad,
00:36:55.44\00:36:57.91
it's a great place
to round out your meal.
00:36:57.95\00:37:00.25
So if you are having,
00:37:00.28\00:37:02.58
say a nut loaf or
something that's veryhigh in fat
00:37:02.62\00:37:05.35
or a higher fat
dessert or something,
00:37:05.39\00:37:07.92
then you might
want to skip the olives
00:37:07.96\00:37:09.49
and the avocado on your salad.
00:37:09.52\00:37:11.49
If you're having a meal
that does not have a lot
00:37:11.53\00:37:15.03
of as much
protein as you might want,
00:37:15.06\00:37:17.43
go ahead and
throw some garbanzos,
00:37:17.47\00:37:18.90
or some light kidney beans,
00:37:18.93\00:37:20.77
or something like
that on your salad.
00:37:20.80\00:37:22.20
I like that in salad.
00:37:22.24\00:37:23.57
If you need a little fat
00:37:23.61\00:37:24.94
because the meal
doesn't have enough fat for you,
00:37:24.97\00:37:26.37
then add a handful of nuts,
00:37:26.41\00:37:28.74
or sunflower seeds,
or something like that.
00:37:28.78\00:37:30.85
So the salad is a great
place to round out your meal.
00:37:30.88\00:37:34.85
And then also,
00:37:34.88\00:37:37.39
if your meal is
very complicated already,
00:37:37.42\00:37:40.32
you can easily
have a simple salad.
00:37:40.36\00:37:43.09
We'll do just
lettuce and maybe one or two
00:37:43.12\00:37:45.83
of your favorite
toppings on there.
00:37:45.86\00:37:48.66
There you go.
That looks fabulous.
00:37:48.70\00:37:50.03
I think that's a masterpiece.
I think that's yummy.
00:37:50.07\00:37:53.44
Yes, very, very beautiful.
00:37:53.47\00:37:56.40
Well, now you need
some dressing for this.
00:37:56.44\00:37:58.14
Yes. Okay.
00:37:58.17\00:37:59.81
So let me just move these
off to the side a little bit.
00:37:59.84\00:38:03.18
There goes our tongs.
00:38:03.21\00:38:04.61
Yeah, we've got our
salad made so we're all set.
00:38:04.65\00:38:08.78
Okay. Good.
00:38:08.82\00:38:11.72
So you've got lots
of nice vitamins there
00:38:11.75\00:38:13.29
in your plate.
00:38:13.32\00:38:14.66
Okay.
00:38:14.69\00:38:16.02
We're going to
make a salad dressing
00:38:16.06\00:38:18.13
that can either be made quick
00:38:18.16\00:38:19.83
if someone has
an instant thickener
00:38:19.86\00:38:21.96
like a quick cornstarch.
00:38:22.00\00:38:23.97
And sometimes
00:38:24.00\00:38:25.33
it's called instant clear
gel or something like that.
00:38:25.37\00:38:26.87
But that's not
always readily available.
00:38:26.90\00:38:29.30
And so we're going to go
ahead and make another option
00:38:29.34\00:38:32.27
because almost
everybody has cornstarch.
00:38:32.31\00:38:34.81
Okay?
00:38:34.84\00:38:36.41
So we're just
gonna start some water.
00:38:36.44\00:38:40.55
We're gonna avoid
stirring as much as possible.
00:38:40.58\00:38:42.28
As much as possible.
00:38:42.32\00:38:44.05
So we'll just let that...
00:38:44.09\00:38:45.42
There's not much in there,
just a first little amount.
00:38:45.45\00:38:47.96
And then because we don't want
to put the cornstarch directly
00:38:47.99\00:38:50.33
in the hot water,
00:38:50.36\00:38:51.69
we reserved a small amount
of that one third cups of water
00:38:51.73\00:38:54.46
just to mix with our cornstarch.
00:38:54.50\00:38:55.83
Like a slurry. Yes. Yeah.
00:38:55.86\00:38:57.87
So we get that
in there so that it.
00:38:57.90\00:39:01.50
So that it will go away...
Keep it from having lumps.
00:39:01.54\00:39:03.67
No lumps in our...
00:39:03.71\00:39:05.14
We're gonna be
blending this anyway,
00:39:05.17\00:39:06.71
but we do want to
thicken up nicely.
00:39:06.74\00:39:09.34
So while we're waiting for
this to thicken a little bit,
00:39:09.38\00:39:11.51
we'll put some
things in the blender
00:39:11.55\00:39:12.88
and get you going.
00:39:12.91\00:39:14.25
When that comes to a
little bit of a simmer
00:39:14.28\00:39:16.89
we're ready for our cornstarch.
00:39:16.92\00:39:18.25
Okay. Okay?
00:39:18.29\00:39:19.99
So we're going to
add our lemon juice.
00:39:20.02\00:39:24.89
I love fresh
squeeze lemon juice.
00:39:24.93\00:39:26.59
Wow! Just as is on a salad.
00:39:26.63\00:39:28.80
Absolutely. I love
it. Yes. And lime juice.
00:39:28.83\00:39:32.57
And we have some
nutritional yeast flakes
00:39:32.60\00:39:35.84
which is nice.
00:39:35.87\00:39:38.14
And there's our cloud again.
00:39:38.17\00:39:41.18
And then we have
some sunflower seeds,
00:39:41.21\00:39:43.55
and those are raw
sunflower seeds, raw unsalted.
00:39:43.58\00:39:46.72
Again we could also use cashews,
00:39:46.75\00:39:48.82
soaked or not soaked.
00:39:48.85\00:39:50.72
We have some nice
garlic here. Nice.
00:39:50.75\00:39:53.39
Which also has
medicinal qualities for you.
00:39:53.42\00:39:58.36
And then we have
some Italian seasoning.
00:39:58.39\00:40:03.37
And onion powder, and our salt,
00:40:03.40\00:40:06.94
again you can adjust
the salt however you need.
00:40:06.97\00:40:11.77
And a little sweetener here,
00:40:11.81\00:40:13.38
we've got a little bit of sugar
00:40:13.41\00:40:14.84
and you could use
anything you like.
00:40:14.88\00:40:16.41
Maple might be...
00:40:16.44\00:40:17.78
Maple syrup
might be a little odd,
00:40:17.81\00:40:19.15
but you could try it, try it.
00:40:19.18\00:40:20.55
And then we put
craisins in our salad.
00:40:20.58\00:40:22.75
And then this is probably
00:40:22.78\00:40:24.12
the thing that make
00:40:24.15\00:40:25.49
this is a unique salad dressing.
00:40:25.52\00:40:26.86
And that's just a
little bit of sesame oil.
00:40:26.89\00:40:29.19
Oh!
00:40:29.22\00:40:30.56
That would have a nice
twist. Just a little bit.
00:40:30.59\00:40:33.29
I like that. Very nice.
00:40:33.33\00:40:34.66
And by now we're
getting close over here.
00:40:34.70\00:40:36.83
You want me put
it in or not yet?
00:40:36.87\00:40:38.33
It depends on how much
you might want to stir.
00:40:38.37\00:40:40.94
I will stir. Okay.
00:40:40.97\00:40:43.14
Let me get the
whisker right here.
00:40:43.17\00:40:44.64
Okay.
00:40:44.67\00:40:47.28
Perfect. All right.
00:40:47.31\00:40:49.64
And I'm gonna go ahead
00:40:49.68\00:40:51.01
and start
blending while you do that.
00:40:51.05\00:40:52.45
Hasn't boiled yet. Okay.
00:41:21.84\00:41:23.58
With the cornstarch you
can almost see when it's...
00:41:23.61\00:41:26.21
It's starting to get... Yes.
00:41:26.25\00:41:28.88
You get that clear
rather than the cloudy.
00:41:28.92\00:41:30.99
We've got an
experienced cook here.
00:41:31.02\00:41:34.42
I'm just trying to keep
my hand, it's a tiny pot,
00:41:34.46\00:41:36.39
so my hands getting the heat.
00:41:36.42\00:41:38.69
You probably need to
go over for a minute?
00:41:38.73\00:41:40.06
Are you okay? It's good.
00:41:40.10\00:41:42.00
If I switch I'm okay.
00:41:42.03\00:41:43.47
And if you have,
00:41:43.50\00:41:44.93
you know, and if you
have instant clear gel,
00:41:44.97\00:41:47.40
you totally skip this step.
00:41:47.44\00:41:48.87
You just put
everything right in the blender
00:41:48.90\00:41:50.74
and it's ready to go.
00:41:50.77\00:41:52.71
We thought to show you
the more difficult version.
00:41:52.74\00:41:54.94
But this is nice
00:41:54.98\00:41:56.31
because not
everybody has clear gel.
00:41:56.34\00:41:57.68
So it's really nice to know
how to do it with cornstarch.
00:41:57.71\00:41:59.45
That's true.
00:41:59.48\00:42:00.82
And if you don't mind
00:42:00.85\00:42:02.18
your dressing being
a little bit thinner
00:42:02.22\00:42:03.55
not quite so much like a
thousand island type one more
00:42:03.59\00:42:07.22
or Italian
thickness, just leave it.
00:42:07.26\00:42:10.29
Leave out all the thickener
00:42:10.33\00:42:11.66
and you just have
a thinner dressing.
00:42:11.69\00:42:13.03
So that works too.
00:42:13.06\00:42:14.90
So we have
options, which is nice.
00:42:14.93\00:42:16.53
We have options.
00:42:16.56\00:42:18.47
We're just about
there, I'm thinking.
00:42:18.50\00:42:20.40
Yeah, it looks pretty
good. Okay, we're close.
00:42:20.44\00:42:24.57
And then you'll
get to eat your salad.
00:42:24.61\00:42:26.11
Yay!
00:42:26.14\00:42:27.81
You know, the interesting
thing is a lot of times
00:42:27.84\00:42:30.18
when you don't
like certain vegetables.
00:42:30.21\00:42:32.48
But I know with my
children, I would say,
00:42:32.51\00:42:35.52
we would grow a lot of sprouts.
00:42:35.55\00:42:37.19
We wanted something
fresh in the winter.
00:42:37.22\00:42:39.05
You know, we go
off out of sprouts
00:42:39.09\00:42:40.42
and things and oh,
no, we don't like sprouts.
00:42:40.46\00:42:42.06
I tell you, you
just have to try them.
00:42:42.09\00:42:43.63
And so they would take
one or two little sprouts
00:42:43.66\00:42:47.36
and they would taste them,
00:42:47.40\00:42:49.00
and now my daughter
puts this many sprouts
00:42:49.03\00:42:51.03
in her sandwich.
00:42:51.07\00:42:52.40
So our taste change... They do.
00:42:52.43\00:42:54.14
As we just allow
ourselves to try things.
00:42:54.17\00:42:57.64
Yeah, yeah. We'll
consider this is good.
00:42:57.67\00:43:00.28
I was gonna say, your
watch pot is not boiling.
00:43:00.31\00:43:02.18
It's not, but we'll
consider that as if it was.
00:43:02.21\00:43:05.11
I think so.
00:43:05.15\00:43:06.48
And also we're going to do here.
00:43:06.51\00:43:08.95
Are you okay, it's
not too hot though?
00:43:08.98\00:43:10.32
Yup. Not at the end.
00:43:10.35\00:43:12.22
All right, and I'm
just gonna go ahead and...
00:43:12.25\00:43:14.36
That's the
problem with this pot.
00:43:14.39\00:43:16.36
We'll just go
slow. Are you okay?
00:43:16.39\00:43:17.73
Yup. There we go.
00:43:17.76\00:43:19.19
Once you get it
started, it's okay.
00:43:19.23\00:43:20.70
You know, that's a good
thing for people to know
00:43:20.73\00:43:22.26
that when you're pouring
out of a hot pot, do be careful.
00:43:22.30\00:43:26.40
We'll put that there and
now we're just gonna go ahead
00:43:26.43\00:43:28.57
and turn that down so
it doesn't explode on us.
00:43:28.60\00:43:31.51
We'll just pour
that or in that bowl.
00:43:35.64\00:43:38.05
Okay.
00:43:42.38\00:43:43.75
And of course, as this
chill the cornstarch does tend
00:43:43.79\00:43:46.59
to thicken a little bit.
00:43:46.62\00:43:47.96
Nice.
00:43:47.99\00:43:49.32
But it's a very,
very nice dressing.
00:43:49.36\00:43:50.83
I like it.
00:43:50.86\00:43:52.19
And I would like you
00:43:52.23\00:43:53.56
to actually try
some of the cold one.
00:43:53.60\00:43:54.93
I would like to.
00:43:54.96\00:43:56.30
I don't think you
want hot salad dressing.
00:43:56.33\00:43:57.67
I do not really
relish that, you know.
00:43:57.70\00:43:59.03
Okay. Let me have a little bite.
00:43:59.07\00:44:03.00
So now you can have
your favorite veggies.
00:44:03.04\00:44:08.01
That has great
flavor. Yeah, I love that.
00:44:08.04\00:44:10.95
And sometimes people
put it in a sandwich.
00:44:10.98\00:44:12.81
You know, if you're
having a veggie sandwich,
00:44:12.85\00:44:14.18
you could just drizzle little
00:44:14.22\00:44:15.55
of that in your
sandwich as well.
00:44:15.58\00:44:16.92
Oh, yeah. That's a
great salad dressing.
00:44:16.95\00:44:18.59
Let's go to our last
recipe which is the cheesecake.
00:44:18.62\00:44:22.59
Let's read that recipe.
00:44:22.62\00:44:24.03
For the crust you need:
00:44:24.06\00:44:25.73
And that could also
be fresh, the final one,
00:45:06.43\00:45:08.60
could also be fresh or frozen.
00:45:08.64\00:45:09.97
Excellent. Nice.
00:45:10.01\00:45:11.34
Okay.
00:45:11.37\00:45:12.71
This cheesecake is mildly sweet.
00:45:12.74\00:45:14.51
It's not overpowering sweet,
00:45:14.54\00:45:15.88
so it's very nice after a
meal, just to end with that.
00:45:15.91\00:45:18.11
I love that.
00:45:18.15\00:45:20.25
And it's very nice
because it's a blend and bake.
00:45:20.28\00:45:23.05
Another easy one.
00:45:23.08\00:45:24.42
We don't have to... No stirring.
00:45:24.45\00:45:25.89
We're not into stirring.
00:45:25.92\00:45:27.82
All right, so
we're going to today,
00:45:27.86\00:45:29.99
we'll go ahead and use a store
bought graham cracker crumbs.
00:45:30.03\00:45:32.36
Nice.
00:45:32.39\00:45:33.73
You could grind up
granola in your blender,
00:45:33.76\00:45:35.93
grind it fine and add a
little fruit juice to it
00:45:35.96\00:45:38.23
and then just press it in.
00:45:38.27\00:45:39.60
If you're going to use
the homemade granola crust,
00:45:39.63\00:45:42.54
then I would suggest
that spread it evenly
00:45:42.57\00:45:45.37
on your bottom
and come up the sides,
00:45:45.41\00:45:47.24
but not all the way up
because when the pie bakes,
00:45:47.28\00:45:50.98
you might burn the
edge of the granola.
00:45:51.01\00:45:53.65
So you don't want
that to stick out,
00:45:53.68\00:45:56.08
you would want
your creamy filling
00:45:56.12\00:45:57.52
to actually go a
little over that edge.
00:45:57.55\00:45:59.85
But for this one,
this is gonna be great.
00:45:59.89\00:46:01.22
We're using just
00:46:01.26\00:46:02.59
the graham cracker
crust which is perfect.
00:46:02.62\00:46:03.96
That's right, it
works perfect. Okay.
00:46:03.99\00:46:05.33
So we'll go ahead
00:46:05.36\00:46:06.70
and put our firm
silken tofu again
00:46:06.73\00:46:10.17
for a sweet dessert,
00:46:10.20\00:46:13.34
I think that the Mori-Nu
00:46:13.37\00:46:14.70
or the silken type
tofu is absolutely better.
00:46:14.74\00:46:18.21
I agree.
00:46:18.24\00:46:19.57
The water-packed tofu
00:46:19.61\00:46:20.94
would have a
much stronger flavor.
00:46:20.98\00:46:22.31
This is less...
00:46:22.34\00:46:23.68
Yeah, less flavor and I
think it's a lot the creamier,
00:46:23.71\00:46:25.05
smoother.
00:46:25.08\00:46:26.41
Good point.
Texture is, it means a lot.
00:46:26.45\00:46:28.68
It does. All right.
00:46:28.72\00:46:30.05
And then this is the
major part of our sweetener,
00:46:30.09\00:46:32.32
some crushed pineapple.
00:46:32.35\00:46:34.06
Nice. We put that in there.
00:46:34.09\00:46:37.16
Very sweet and delicious.
00:46:37.19\00:46:41.26
And then we have
some sugar. Good.
00:46:41.30\00:46:46.43
And really sugar is sugar.
00:46:46.47\00:46:49.57
Some might be
bleached, but you always...
00:46:49.60\00:46:51.87
Even if it's a
healthier version,
00:46:51.91\00:46:54.04
you still want to be
careful and not eat too much.
00:46:54.08\00:46:56.08
Absolutely. Okay.
00:46:56.11\00:46:57.45
Moderation is good. Moderation.
00:46:57.48\00:46:59.58
We have a little
lemon juice here.
00:46:59.61\00:47:00.95
Is this fresh squeezed?
00:47:00.98\00:47:02.38
This one is not. Okay.
00:47:02.42\00:47:03.75
But freshly
squeezed is wonderful.
00:47:03.79\00:47:05.22
Yes.
00:47:05.25\00:47:06.59
And that just
gives a little bit a pop
00:47:06.62\00:47:07.96
to the flavor.
00:47:07.99\00:47:09.32
It does. Brings it out.
00:47:09.36\00:47:10.86
Small amount of salt there.
00:47:10.89\00:47:13.26
And then we have some vanilla
and I'm using it clear vanilla,
00:47:13.29\00:47:16.93
not absolutely
essential, but it is nice.
00:47:16.97\00:47:19.30
Oh, yeah.
00:47:19.33\00:47:20.67
Keep your things nice and white.
00:47:20.70\00:47:22.30
And then our cornstarch
and this will thicken up.
00:47:22.34\00:47:25.47
When it bakes.
When it bakes, yes.
00:47:25.51\00:47:28.48
No stirring.
00:47:28.51\00:47:29.84
Nice. All right.
00:47:29.88\00:47:31.51
So we will go ahead
00:47:31.55\00:47:33.98
and blend this
until it is creamy.
00:47:34.02\00:47:36.25
Don't you love a Vitamix. I do.
00:48:04.98\00:48:06.31
It makes such
short work of that.
00:48:06.35\00:48:07.82
Just knocks it
out. It's beautiful.
00:48:07.85\00:48:10.49
It does indeed. All right.
00:48:10.52\00:48:12.39
And then we're just gonna
pour this into the pie crust.
00:48:12.42\00:48:14.96
Yay!
00:48:14.99\00:48:17.23
Nice.
00:48:17.26\00:48:20.03
Oh, yes.
00:48:20.06\00:48:22.13
Fills it up really well.
00:48:22.16\00:48:23.50
It's just about
perfect, isn't it?
00:48:23.53\00:48:25.93
It is perfect size.
00:48:25.97\00:48:27.77
And then we're gonna go
ahead and put this in the oven
00:48:27.80\00:48:30.17
and we'll bake it for
about 45 or 50 minutes.
00:48:30.21\00:48:33.07
Okay.
00:48:33.11\00:48:34.64
You need me to rinse this here?
00:48:34.68\00:48:36.01
We need that
rinsed for the topping.
00:48:36.04\00:48:38.98
And you see there's some
nice air bubbles in there
00:48:39.01\00:48:40.92
that I think that actually adds
00:48:40.95\00:48:42.35
to the
consistency of the texture
00:48:42.38\00:48:44.12
of the pie itself.
00:48:44.15\00:48:47.12
Now, this is not like a
New York style cheesecake
00:48:47.16\00:48:49.92
which is very, very heavy.
00:48:49.96\00:48:52.83
It's more of a lighter
version of the cheesecake.
00:48:52.86\00:48:57.37
But it still has
a nice creaminess
00:48:57.40\00:48:58.90
and a very nice mouth
feel and texture with this.
00:48:58.93\00:49:02.50
And I think the
graham cracker crust
00:49:02.54\00:49:04.11
is an extra special treat.
00:49:04.14\00:49:06.24
Thank you. Yeah.
00:49:06.27\00:49:07.61
All right.
00:49:07.64\00:49:08.98
So we would go
ahead and bake this.
00:49:09.01\00:49:10.75
And then let it cool.
00:49:10.78\00:49:13.18
And it's gonna puff
up just a little bit
00:49:13.21\00:49:14.92
when it bakes
and then as it cools
00:49:14.95\00:49:16.48
it'll thicken that
will give it a little bit
00:49:16.52\00:49:18.02
more of the
density of the cheesecake.
00:49:18.05\00:49:19.39
Nice, nice. All right.
00:49:19.42\00:49:21.02
Now, for our topping.
00:49:21.06\00:49:23.22
Would you refrigerate
before we put the topping on,
00:49:23.26\00:49:25.36
you want to
completely chilled and firm?
00:49:25.39\00:49:27.50
I think it's nice
if you can do that.
00:49:27.53\00:49:29.56
And actually if you like
the look of just the cheesecake
00:49:29.60\00:49:33.10
as it is,
00:49:33.13\00:49:34.47
then you could just
spoon your topping on
00:49:34.50\00:49:37.64
as you serve each piece,
00:49:37.67\00:49:39.01
or you can put on the whole pie
00:49:39.04\00:49:40.38
like we've done today.
00:49:40.41\00:49:41.74
I like it. Okay.
00:49:41.78\00:49:43.11
So now we have dried cranberries
00:49:43.14\00:49:46.51
and we just took
some frozen strawberries,
00:49:46.55\00:49:48.82
put them on top of
the dried cranberries
00:49:48.85\00:49:50.85
and as the strawberries defrost,
00:49:50.89\00:49:53.19
that fluid softens
up your cranberries.
00:49:53.22\00:49:56.86
And the cranberries in
turn have some sugar in them
00:49:56.89\00:49:59.19
and that sweetens
up your strawberries.
00:49:59.23\00:50:00.93
So we've got a...
00:50:00.96\00:50:02.30
What they call it, a
symbiotic relationship here?
00:50:02.33\00:50:04.73
Okay.
00:50:04.77\00:50:06.10
And there we just want to
blend this up to make a smooth,
00:50:06.13\00:50:10.51
creamy sauce.
00:50:10.54\00:50:11.97
And you could also
play with this recipe
00:50:12.01\00:50:15.54
if you don't
like dry cranberries,
00:50:15.58\00:50:18.51
you could use dry pineapple.
00:50:18.55\00:50:20.25
Oh, that's a good idea.
00:50:20.28\00:50:21.62
Yes, and if you don't mind
the color and you prefer dates,
00:50:21.65\00:50:23.95
you could
actually use dates as well.
00:50:23.99\00:50:27.02
So you have a
little option there.
00:50:27.06\00:50:29.19
And they would
all taste excellent,
00:50:29.22\00:50:31.13
but the colors would change.
00:50:31.16\00:50:32.83
I particularly
like the cranberry
00:50:32.86\00:50:34.40
because it enhances that red.
00:50:34.43\00:50:35.90
Oh, yeah. Absolutely.
00:50:35.93\00:50:37.40
Yeah. All right.
00:50:37.43\00:50:38.77
All right.
00:50:38.80\00:50:40.14
Now, in your blender
you just want to go ahead
00:50:56.45\00:50:58.82
and taste that
again for the consistency,
00:50:58.85\00:51:00.99
if the cranberries
are still little grainy,
00:51:01.02\00:51:03.79
blend a little longer.
00:51:03.83\00:51:05.33
And then these
fresh strawberries
00:51:05.36\00:51:06.70
because we're
gonna go to your address,
00:51:06.73\00:51:08.06
you know, these
fresh strawberries
00:51:08.10\00:51:09.43
you would add to the sauce?
00:51:09.46\00:51:10.80
Add to the sauce,
00:51:10.83\00:51:12.17
just give a little
texture on top of the pie.
00:51:12.20\00:51:13.54
I like it. And then put it on.
00:51:13.57\00:51:14.90
And we have one finished here
00:51:14.94\00:51:16.27
which will cut at the
end and I'll take a bite of,
00:51:16.30\00:51:17.71
but I love that
it looks fabulous.
00:51:17.74\00:51:20.08
Got to do with the fresh garnish
00:51:20.11\00:51:21.44
of the
strawberry and the orange.
00:51:21.48\00:51:22.88
That's my team.
They did a great job.
00:51:22.91\00:51:24.71
They did indeed.
00:51:24.75\00:51:26.38
So what we want to do right now
00:51:26.41\00:51:27.75
is go to the contact
information for Leslie.
00:51:27.78\00:51:29.78
If you are interested
00:51:29.82\00:51:31.15
in any of the
recipes in this cookbook,
00:51:31.19\00:51:33.66
you want to get
this cook for yourself.
00:51:33.69\00:51:36.32
If you are interested
00:51:36.36\00:51:37.69
in having her come to your area,
00:51:37.73\00:51:39.49
to do or hold one of
these cooking schools
00:51:39.53\00:51:41.83
that she's so good at.
00:51:41.86\00:51:43.20
Or if you want
tips or information,
00:51:43.23\00:51:45.37
here is the way
00:51:45.40\00:51:46.74
that you can
contact Leslie for yourself,
00:51:46.77\00:51:48.94
we have Facebook
and website as well.
00:51:48.97\00:51:53.48
If you've enjoyed
this program and would like
00:51:53.51\00:51:55.44
to invite Leslie to do a
health seminar in your area,
00:51:55.48\00:51:58.45
please take down
her contact information.
00:51:58.48\00:52:00.92
If you'd like to
purchase her cookbook
00:52:00.95\00:52:02.78
"The Garden Menu,"
00:52:02.82\00:52:04.15
just call her at area code
00:52:04.19\00:52:05.52
(731) 798-1106.
00:52:05.55\00:52:09.29
That's (731) 798-1106.
00:52:09.32\00:52:13.56
You may also email her
at leslie.caza@gmail.com.
00:52:13.60\00:52:18.20
Spelled
L-E-S-L-I-E.C-A-Z-A@gmail.com.
00:52:18.23\00:52:23.61
If you'd like to write to her,
you may do so at Leslie Caza,
00:52:23.64\00:52:26.98
4204 Jackson Avenue,
00:52:27.01\00:52:29.54
Memphis, Tennessee 38128.
00:52:29.58\00:52:32.61