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
3ABN Today cooking program.
00:01:10.37\00:01:14.04
My name is Angela Lomacang
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and today, our
guest is Carin Lynch.
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And I'm so glad to
have her here today.
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We are gonna
have an exciting time
00:01:21.84\00:01:23.85
in the kitchen.
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So, Carin, welcome.
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- Hi, Angie, how
are you? - I'm good.
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I'm so excited that
you're here with us today.
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And we are gonna have
some wonderful recipes.
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Let's talk about you.
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Who are you
00:01:37.39\00:01:38.73
and tell us a
little bit about yourself?
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Well, I'm actually
a medical missionary.
00:01:40.83\00:01:43.37
I came from New
Jersey about two years ago.
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And I went to Wildwood
Center for Health Evangelism.
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And I took the medical
missionary course there.
00:01:51.57\00:01:53.71
Oh, good.
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And, you know, my husband and I,
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when we were, you
know, in New Jersey,
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we knew God was calling
us to do full-time ministry.
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So we ended up
staying at Wildwood,
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and right now I am the
cooking class instructor
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at the Wildwood Lifestyle Center
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in Wildwood, Georgia.
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And we relocated
there two years ago.
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All right.
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And so, we also are
the North America directors
00:02:13.93\00:02:16.50
for LIGHT Ministry.
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What is LIGHT Ministries?
00:02:17.90\00:02:19.33
Well, LIGHT
Ministry is The Lay Institute
00:02:19.37\00:02:21.67
for Global Health Training.
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And what we do is
in the United States,
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especially my
husband, Ron and I,
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we travel to churches,
and we do church trainings,
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preparing people to
do health evangelism,
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and take that message
00:02:33.45\00:02:34.85
and combine it with
the three angels' message
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to reach souls for the kingdom.
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Amen, this is beautiful.
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What I like about her
is she is a Jersey girl.
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I was raised in
Brooklyn, New York.
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There you go.
You're our neighbor.
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And so we're from
the tri-state area.
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That's right. That's right.
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New York, New
Jersey, and Connecticut.
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So we're gonna have
a fabulous time today
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in the kitchen.
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That is one of
my favorite places
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growing up is in the kitchen.
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- Oh, yeah. - Yours too?
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You know what?
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I think even people
who don't like to cook,
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spend a lot of
time in the kitchen
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because we all
like to eat, right?
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Exactly.
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And so, even if you're not,
you know, the greatest cook,
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we still have to eat, so...
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I know, sometimes I
watch those channels
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where they have
the cooking programs
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on television or the channels
where they buy a new home.
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And I say they
have a gorgeous kitchen.
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And I look at this kitchen.
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I say what a beautiful
kitchen but the woman will say,
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"But I don't cook."
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Listen, everybody
deserves a good kitchen.
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Exactly, I'm like, what a waste,
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but tell us, Carin,
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what is the recipe
we're gonna be doing today?
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So we're gonna do
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hearty
chicken-less vegetable soup,
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a homemade barbecue sauce,
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which we're gonna use
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in the pulled
barbecue mushroom sandwich
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that we're making.
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We're gonna do a
home style mac and cheese.
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And we're gonna do
an apple pie smoothie.
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I call it the
happy apple pie smoothie.
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And a pecan carob chip cookie.
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All right.
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Oh, we have a lot to do.
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So we're gonna
start with the soup.
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Yeah. So let's get started.
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What are the ingredients?
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Tell us more about
what we're gonna do today?
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Sure.
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So there are ingredients
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for the hearty
chicken-less vegetable soup.
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There we go.
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All right, let's
start with the soup.
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Sure.
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So we're gonna
start with softening
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some of our vegetables.
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We're gonna put our onion in.
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All right.
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Oh, what is soup without onion?
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I know.
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And, you know, I
always think about soup.
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Soup is one of the
easiest things to make.
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You can be so creative.
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It's like an artist's canvas.
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You know, you can
just use whatever you want
00:05:06.47\00:05:08.20
whatever is in the kitchen,
whatever's in the pantry
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but this is a homestyle soup.
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So we have just
onions and celery to soften,
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we're gonna actually
put our seasoning mix,
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our chicken style
seasoning in with that.
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Mix that up and then just...
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And half cup of water
just to soften our vegetables.
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I see.
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Then we're gonna
have to turn this on,
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I think this one.
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I'll get this going.
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I think that's... There we go.
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Oop, wrong one.
00:05:33.86\00:05:35.20
I think we're gonna do this one.
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All right.
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We need hot soup,
don't we? That's right.
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So we're gonna leave
and keep that on high.
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Okay.
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Just to get it
softened and ready to go.
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So...
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And as we soften that,
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then we're gonna add
the rest of our vegetables
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and our liquids.
00:05:47.98\00:05:49.54
So we'll just gonna let
that just a little bit soften.
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It will take a
couple minutes for that.
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Soup is so good.
00:05:56.25\00:05:57.92
You know, in the
winter, what do we always want?
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Soup That's right.
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Always wanna
make soup, don't we?
00:06:01.89\00:06:03.22
I have to say,
soup is my favorite
00:06:03.26\00:06:04.59
anytime of the year.
00:06:04.63\00:06:05.96
I love soups.
Exactly, summer soups.
00:06:05.99\00:06:07.33
Yes, exactly.
00:06:07.36\00:06:08.70
There's so much
you can do with soup.
00:06:08.73\00:06:10.27
But you know, I have
to say that soup is great
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because it's so much, you know,
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you know a brothy soup
has a lot of liquid in it.
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Yes. You know what I mean.
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This one
actually is a little bit
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of a thicker one
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if you like things
like a chicken and dumpling
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kind of thickness
with like a gravy.
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This has a thickness to it.
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So that's what's nice
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and that's why I call it
hearty chicken-less soup.
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And it is hearty
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because of all
these good vegetables
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and what do you
have, nutritional yeast,
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and you also have
Himalayan pink salt.
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I do, I do.
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Yes, but now
Himalayan pink salt.
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What is the difference
between that and regular salt?
00:06:39.43\00:06:41.70
Actually, there's a difference
between Himalayan pink salt,
00:06:41.73\00:06:44.73
sea salt and regular table salt.
00:06:44.77\00:06:47.14
Himalayan pink salt actually
has 84 trace minerals in it.
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It is mined about
5000 feet below sea level.
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So it's 99%
pure, which is so nice.
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Sea salt again is
taken from the sea
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and it's dehydrated.
00:07:00.45\00:07:01.78
But let me just... Yes.
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Slower this a bit.
00:07:03.18\00:07:05.02
You're cooking on the
stove that you don't know,
00:07:05.05\00:07:06.59
so you have to get used to it.
00:07:06.62\00:07:07.96
That's good.
00:07:07.99\00:07:09.32
Yeah, and so it has
about 60 trace minerals
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in a good quality sea salt
00:07:12.56\00:07:14.13
and then we
think about table salt,
00:07:14.16\00:07:15.50
you know, table salt,
unfortunately has no minerals,
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they take them all out
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with all the
processing that they do.
00:07:19.80\00:07:21.14
And then they add in the iodine.
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Now, iodine is
very important for us,
00:07:22.54\00:07:24.31
especially for thyroid health.
00:07:24.34\00:07:25.94
But, so there's not a lot
of iodine in either sea salt
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or Himalayan pink salt.
00:07:29.94\00:07:31.28
So you always have to make sure
you're getting enough iodine.
00:07:31.31\00:07:33.35
And you can do that by
supplementing your diet
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with things like
kelp, and seaweed,
00:07:36.12\00:07:38.29
and things like that,
they have high sources of iron,
00:07:38.32\00:07:40.59
but I pretty much
use Himalayan pink salt
00:07:40.62\00:07:43.22
for all of my cooking.
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I use it too.
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I think we're softened here.
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So we're gonna start adding
the rest of our ingredients.
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We're gonna just add,
this is five cups of water.
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You get that in there.
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Okay. Here we go. Nice big pot.
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And we've got some
nice chunky potatoes.
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All chopped, ready to go. Yeah.
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Potatoes, I love potatoes.
00:08:03.21\00:08:04.88
Yes.
00:08:04.91\00:08:06.31
Now...
00:08:06.35\00:08:07.68
And carrots. Carrots.
00:08:07.72\00:08:10.92
So we're getting a
little bit of everybody
00:08:10.95\00:08:12.29
and they're all home style.
00:08:12.32\00:08:13.66
You know, the recipes
that I chose to do today
00:08:13.69\00:08:16.32
are inspired by, like,
a southern style cooking,
00:08:16.36\00:08:19.63
really very Americana homy.
00:08:19.66\00:08:22.50
By the way, this
is our soy curls.
00:08:22.53\00:08:24.33
What I've done is soy curls
00:08:24.37\00:08:25.70
are actually
just dehydrated soy,
00:08:25.73\00:08:28.10
and there's no additives in it.
00:08:28.14\00:08:30.31
There's nothing in it,
but soybean, which is nice.
00:08:30.34\00:08:32.84
Soy curls... Yeah.
00:08:32.87\00:08:34.21
And so I use those a lot
00:08:34.24\00:08:35.58
because they don't have anything
00:08:35.61\00:08:36.98
but good nutrition in them.
00:08:37.01\00:08:38.35
Exactly.
00:08:38.38\00:08:39.71
And they take on the
flavor that you're...
00:08:39.75\00:08:41.08
Yes, just like the
food. Exactly, exactly.
00:08:41.12\00:08:43.95
So we gonna put the soy curls
00:08:43.99\00:08:45.82
and I'm gonna let
that actually absorb
00:08:45.85\00:08:47.79
with the
chicken style seasoning.
00:08:47.82\00:08:49.66
Okay.
00:08:49.69\00:08:51.03
And then what I'm gonna do
00:08:51.06\00:08:52.39
is I'm actually
going to blend...
00:08:52.43\00:08:54.30
Move step over
here to the blender.
00:08:54.33\00:08:55.66
All right. Oh, right ahead. Yes.
00:08:55.70\00:08:57.03
And we're gonna add...
00:08:57.07\00:08:58.73
And this is what's gonna
be part of our broth too.
00:08:58.77\00:09:00.84
These are... Let
me just grab this.
00:09:00.87\00:09:02.27
Sure.
00:09:02.30\00:09:03.64
These are garbanzo beans
00:09:03.67\00:09:05.01
and I've left
them in the liquid.
00:09:05.04\00:09:06.37
So we're going to
pour these in real quick.
00:09:06.41\00:09:08.88
You're a left hander.
00:09:08.91\00:09:10.25
I am, I am.
00:09:10.28\00:09:11.61
It's easier for you.
00:09:11.65\00:09:12.98
There you go. All right.
00:09:13.01\00:09:14.35
I'm a lefty. So that's...
00:09:14.38\00:09:15.72
I'm gonna add nutritional yeast.
00:09:15.75\00:09:17.69
Now can you use
canned garbanzo beans?
00:09:17.72\00:09:20.09
Is that good to use?
00:09:20.12\00:09:21.46
You could, you could.
00:09:21.49\00:09:22.82
Yes, you want to
buy the low sodium
00:09:22.86\00:09:24.19
or the no salt ones
00:09:24.23\00:09:25.56
because you don't
want the added sodium.
00:09:25.59\00:09:27.16
That's so true.
00:09:27.20\00:09:28.53
So, but you could absolutely
in this recipe and many recipes
00:09:28.56\00:09:31.77
you can use
canned beans in a pinch.
00:09:31.80\00:09:33.13
I always have canned
beans. In a pinch, exactly.
00:09:33.17\00:09:35.04
I always have
canned beans available.
00:09:35.07\00:09:36.47
You know, my husband
and I are on the road a lot.
00:09:36.50\00:09:39.11
Yeah.
00:09:39.14\00:09:40.48
And so we are, you
know, we do go to churches,
00:09:40.51\00:09:43.45
and do so many trainings
00:09:43.48\00:09:45.28
that we don't
really always get a chance
00:09:45.31\00:09:47.08
to always come
home and do all the prep
00:09:47.12\00:09:49.82
that we would like to do.
00:09:49.85\00:09:51.19
So I always have
canned beans in my pantry.
00:09:51.22\00:09:53.52
So I'm gonna turn
this on. All right.
00:09:53.56\00:09:55.12
I'm just gonna blend it up
00:09:55.16\00:09:56.49
and we're gonna
add it to our broth.
00:09:56.52\00:09:57.86
Okay, let's do it.
00:09:57.89\00:09:59.23
Right.
00:10:01.83\00:10:04.17
There we go.
00:10:04.20\00:10:06.03
Okay.
00:10:11.07\00:10:12.71
Nice song.
00:10:12.74\00:10:14.34
They laugh because I always say
00:10:23.15\00:10:25.29
in the cooking
classes at Wildwood
00:10:25.32\00:10:26.99
that my Vitamix
is my best friend
00:10:27.02\00:10:28.56
in the kitchen.
00:10:28.59\00:10:29.92
And husband
always gets offended.
00:10:29.96\00:10:31.29
So I always say
next to my husband, Ron,
00:10:31.33\00:10:33.53
my best friend in the
kitchen is my Vitamix.
00:10:33.56\00:10:36.70
So we're just gonna add
this right and this is...
00:10:36.73\00:10:38.07
Oh, it's so smooth.
00:10:38.10\00:10:39.43
Yeah, this is
gonna get actually thick,
00:10:39.47\00:10:40.94
it's gonna
thicken up a little bit.
00:10:40.97\00:10:42.44
And it's gonna give a
nice texture to our soup.
00:10:42.47\00:10:46.24
So we are gonna have
to let this simmer now
00:10:46.27\00:10:49.54
for about 20 minutes or so.
00:10:49.58\00:10:51.45
Yes.
00:10:51.48\00:10:52.81
So we can actually...
00:10:52.85\00:10:54.82
Okay, let's go on
to the next recipe,
00:10:54.85\00:10:57.29
while this is cooking,
we'll come back to our soup.
00:10:57.32\00:11:00.49
Our next recipe is what?
00:11:00.52\00:11:02.72
Homemade barbecue sauce.
00:11:02.76\00:11:04.16
Yes, it's kind of a,
00:11:04.19\00:11:05.89
like a sweet
hickory barbecue sauce.
00:11:05.93\00:11:08.46
Okay, share the ingredients.
00:11:08.50\00:11:10.27
All right.
00:11:10.30\00:11:11.63
Okay, Carin, let's start
the homemade barbecue sauce.
00:11:54.54\00:11:57.95
All right.
00:11:57.98\00:11:59.31
The nice thing
about this recipe is...
00:11:59.35\00:12:00.68
Yeah. Everything
goes in the blender.
00:12:00.72\00:12:02.05
And then we just
thicken it up on the stove.
00:12:02.08\00:12:03.59
Oh, that's easy.
I like easy breezy.
00:12:03.62\00:12:05.75
That's for me. Yeah.
00:12:05.79\00:12:07.12
So and another
thing about this recipe
00:12:07.16\00:12:08.79
is that it's a barbecue sauce
00:12:08.82\00:12:10.16
that's made with
lemon juice, not vinegar.
00:12:10.19\00:12:11.53
Oh!
00:12:11.56\00:12:12.89
Yeah, you know,
00:12:12.93\00:12:14.26
vinegar is an
irritant to the stomach.
00:12:14.30\00:12:15.63
So we wanna now
try to take vinegar
00:12:15.66\00:12:17.00
out of our diet when we can.
00:12:17.03\00:12:18.37
And so I'm using
lemon juice today.
00:12:18.40\00:12:19.73
All right. Let's
do it. All right.
00:12:19.77\00:12:21.10
So I'm just gonna
move this over here.
00:12:21.14\00:12:22.47
All right.
00:12:22.50\00:12:23.84
And I have some pineapple juice.
00:12:23.87\00:12:25.21
Hmm, love that.
00:12:25.24\00:12:26.57
So. All natural ingredients.
00:12:26.61\00:12:28.21
Yep. Yes.
00:12:28.24\00:12:29.58
And maple syrup.
00:12:29.61\00:12:31.01
Okay.
00:12:31.05\00:12:33.18
Maple syrup. We
usually use it for pancakes.
00:12:33.21\00:12:35.88
That's right. But you know what?
00:12:35.92\00:12:37.25
There's a lot of
phytochemicals and antioxidants
00:12:37.29\00:12:39.79
in maple syrup.
00:12:39.82\00:12:41.32
Really? And we
have tomato paste.
00:12:41.36\00:12:42.69
Oh, yes.
00:12:42.72\00:12:44.06
So, you know, you could also use
00:12:44.09\00:12:45.63
just a small can of
like eight ounce can
00:12:45.66\00:12:47.13
of tomato sauce
00:12:47.16\00:12:48.50
if you don't mind it
to be a little thinner,
00:12:48.53\00:12:50.27
but a great flavor as well.
00:12:50.30\00:12:51.63
I've done that in a pinch
00:12:51.67\00:12:53.00
when I haven't had tomato paste.
00:12:53.03\00:12:54.37
Yeah.
00:12:54.40\00:12:55.74
So we're just gonna
scrape that in there.
00:12:55.77\00:12:57.11
Okay, nice and...
00:12:57.14\00:13:01.04
Sure, we have some
blackstrap molasses.
00:13:01.08\00:13:03.51
Tell us about molasses?
00:13:03.55\00:13:04.95
Well, blackstrap molasses
actually are very high in iron
00:13:04.98\00:13:09.52
and another thing
high in potassium,
00:13:09.55\00:13:11.45
which a lot of
people don't know.
00:13:11.49\00:13:12.82
But the good news
about blackstrap molasses
00:13:12.85\00:13:15.49
is that it actually can
lower your blood pressure.
00:13:15.52\00:13:19.03
And the reason why
is because the potassium
00:13:19.06\00:13:21.16
in there actually
counteracts the sodium.
00:13:21.20\00:13:23.37
Wow.
00:13:23.40\00:13:24.73
So, yeah, it's actually
something great for people
00:13:24.77\00:13:26.84
who might have a
little bit of hypertension
00:13:26.87\00:13:28.44
to incorporate into their diet.
00:13:28.47\00:13:29.90
Okay. I'll get
that out of there.
00:13:29.94\00:13:31.57
Blackstrap molasses.
00:13:31.61\00:13:32.94
And we're gonna be using
some Bragg's liquid aminos.
00:13:32.97\00:13:35.58
Bragg's liquid aminos are
substitute for soy sauce...
00:13:35.61\00:13:38.05
Soy sauce.
00:13:38.08\00:13:39.41
Or tamari, some
people use tamari.
00:13:39.45\00:13:40.85
And it actually has
16 amino acids in it.
00:13:40.88\00:13:43.89
So very important, the
building blocks of protein.
00:13:43.92\00:13:46.09
Exactly, and what is
this? This is lemon juice.
00:13:46.12\00:13:48.69
So we're gonna
use our lemon juice.
00:13:48.72\00:13:50.16
It's gonna give
it a little acidity.
00:13:50.19\00:13:51.59
Yes.
00:13:51.63\00:13:52.96
Can you use fresh
lemon and squeeze it?
00:13:52.99\00:13:55.00
Absolutely,
fresh is always best.
00:13:55.03\00:13:56.63
Okay. Fresh is best.
00:13:56.67\00:13:58.00
That's what I always
have. We needed some ginger.
00:13:58.03\00:13:59.87
Oh, I love ginger. Ginger.
00:13:59.90\00:14:01.24
Yeah, ginger just
makes a nice flavor.
00:14:01.27\00:14:03.27
Yeah. Trying to
get that off there.
00:14:03.30\00:14:04.84
And some garlic.
00:14:04.87\00:14:06.51
What would the
recipe be without garlic?
00:14:06.54\00:14:08.01
Yes!
00:14:08.04\00:14:09.78
And we have smoked paprika.
00:14:09.81\00:14:11.15
This is gonna give us a
little bit of a smokiness?
00:14:11.18\00:14:12.91
Can you buy that at
the regular grocery store?
00:14:12.95\00:14:15.08
Yeah, actually, that's
something that's always
00:14:15.12\00:14:16.72
in the regular grocery store.
00:14:16.75\00:14:18.09
Now I think
people have incorporated
00:14:18.12\00:14:19.79
into a lot of culinary dishes.
00:14:19.82\00:14:22.49
So I think smoked paprika,
00:14:22.52\00:14:23.86
you can get
anywhere pretty much.
00:14:23.89\00:14:25.23
And we're gonna use cumin.
00:14:25.26\00:14:26.59
Cumin is another
nice warm seasoning.
00:14:26.63\00:14:29.46
That's right.
00:14:29.50\00:14:30.83
And we're gonna be using
00:14:30.87\00:14:32.20
some Wright's
hickory liquid smoke.
00:14:32.23\00:14:35.00
And this is another
smoky flavor in this.
00:14:35.04\00:14:37.17
But Wright's especially
doesn't have vinegar in it.
00:14:37.21\00:14:39.77
So I'm using the
Wright's. Oh, good.
00:14:39.81\00:14:41.58
And need a
little bit of olive oil.
00:14:41.61\00:14:44.31
And that's it.
00:14:44.35\00:14:45.68
And that's all
that goes in there.
00:14:45.71\00:14:47.05
It seems like a lot
but there all ingredient,
00:14:47.08\00:14:48.42
most ingredients that
you would have at home,
00:14:48.45\00:14:49.82
I would say.
00:14:49.85\00:14:51.19
Yeah. All right.
00:14:51.22\00:14:52.55
So we're gonna
bring this over here.
00:14:52.59\00:14:53.92
Let me go.
00:14:53.96\00:14:55.29
And get that on there.
00:14:55.32\00:14:56.73
Make sure that's on
low. Got to blend it?
00:14:56.76\00:14:58.86
Yeah.
00:14:58.89\00:15:00.23
So we're gonna blend
this till it's smooth.
00:15:00.26\00:15:01.60
And then what we need to do
is thicken it up on the stove.
00:15:01.63\00:15:03.50
Oh, let's do it.
00:15:03.53\00:15:04.90
All right.
00:15:04.93\00:15:06.33
So... Here we go.
00:15:06.37\00:15:08.44
Brown color.
00:15:12.64\00:15:13.98
Yeah. You know, that...
00:15:14.01\00:15:15.81
When you use the tomato paste,
00:15:15.84\00:15:17.71
it gives it a much
richer, deeper flavor.
00:15:17.75\00:15:20.15
That's why I
like using the paste,
00:15:20.18\00:15:21.52
but the sauce is good too.
00:15:21.55\00:15:22.88
Sauce is good. Yeah.
00:15:22.92\00:15:26.59
You always want to
make sure you blend enough
00:15:34.13\00:15:35.83
when you have garlic and ginger.
00:15:35.86\00:15:37.20
You don't need to bite
into any of that, right?
00:15:37.23\00:15:38.93
No, we don't.
00:15:38.97\00:15:40.30
All right. So we're gonna...
00:15:40.34\00:15:41.67
Ooh! It looks well blended.
00:15:41.70\00:15:43.04
Well, there that goes. Oh, well.
00:15:43.07\00:15:45.21
That's all right.
That's okay, that happens.
00:15:45.24\00:15:47.64
Mishaps of the kitchen.
00:15:47.68\00:15:49.01
So we're gonna
pour this in. Okay.
00:15:49.04\00:15:50.88
Scrape it out.
00:15:50.91\00:15:52.95
Looking at our soup,
00:15:52.98\00:15:54.32
the soup is looking really good.
00:15:54.35\00:15:55.68
Yes, smelling good too.
00:15:55.72\00:15:57.12
Oh, my.
00:15:57.15\00:15:59.49
Okay, you poured in,
00:15:59.52\00:16:00.99
and you put this
on low heat or...?
00:16:01.02\00:16:03.46
Yeah, you need to put
it on a pretty low heat.
00:16:03.49\00:16:05.59
And the reason why is
because it's gonna thicken up.
00:16:05.63\00:16:07.50
It's gonna kind of bubble. Yeah.
00:16:07.53\00:16:09.16
Yeah, we're just
gonna move that right there.
00:16:09.20\00:16:10.77
Thank you.
00:16:10.80\00:16:12.30
And so let's get that on. Okay.
00:16:12.33\00:16:16.57
And we're gonna put
this on the lowest heat.
00:16:16.60\00:16:18.51
And we're just gonna let
that just thicken up a bit.
00:16:18.54\00:16:20.78
Let's check on the
soup. That's what I'm doing.
00:16:20.81\00:16:22.64
I'm actually now gonna
add some fresh parsley.
00:16:22.68\00:16:25.58
So we're gonna
put that in there.
00:16:25.61\00:16:26.95
And we're gonna let
that cook in as well.
00:16:26.98\00:16:28.68
All right.
00:16:28.72\00:16:30.05
It gives them a
nice little color,
00:16:30.09\00:16:31.42
but a nice freshness.
00:16:31.45\00:16:32.79
Parsley is, got
a nice fresh flavor
00:16:32.82\00:16:34.92
for the herbs
00:16:34.96\00:16:36.29
when you're using fresh parsley.
00:16:36.32\00:16:37.66
I'm ready to try this at home.
00:16:37.69\00:16:39.53
Yeah, this is, it's
just a simple recipe.
00:16:39.56\00:16:41.40
Yeah. But it's got such...
00:16:41.43\00:16:43.23
Yes, healthy and great flavor.
00:16:43.26\00:16:44.97
You know, my motto,
which I always teach is simple,
00:16:45.00\00:16:48.44
nutritious and delicious.
00:16:48.47\00:16:49.80
Oh, I love it.
00:16:49.84\00:16:51.17
Yeah, simple,
nutritious and delicious.
00:16:51.21\00:16:52.54
It has to be simple ingredients
and it has to be simply made.
00:16:52.57\00:16:55.91
But the second thing is that
it also has to be nutritious.
00:16:55.94\00:16:58.68
So we have to
really keep healthy
00:16:58.71\00:17:00.32
as the crux of our recipe.
00:17:00.35\00:17:01.68
Yeah.
00:17:01.72\00:17:03.05
And, of course, delicious,
because if you don't like it,
00:17:03.08\00:17:04.89
you're not gonna eat it
or you're not gonna serve it
00:17:04.92\00:17:06.52
to your family.
00:17:06.55\00:17:07.89
And you know, there's
so many people nowadays
00:17:07.92\00:17:09.46
that are really trying
to make healthier choices.
00:17:09.49\00:17:12.03
They're trying to transition
00:17:12.06\00:17:13.40
maybe to a more
plant-based diet.
00:17:13.43\00:17:15.33
And so what we can do
is if we can find flavors
00:17:15.36\00:17:18.73
that excite the palette
00:17:18.77\00:17:20.10
for people that can
substitute for things
00:17:20.14\00:17:22.30
that they're used to at home
00:17:22.34\00:17:23.67
and chicken soup is a standard
in most American homes, right?
00:17:23.71\00:17:26.47
That's right. Exactly, so...
00:17:26.51\00:17:28.58
This soup smells great,
and it's nutritious, and...
00:17:28.61\00:17:31.98
Oh, you take a little whisk
00:17:32.01\00:17:33.35
and you whisk
the barbeque sauce.
00:17:33.38\00:17:34.72
You can use a spoon
too, but I like a whisk
00:17:34.75\00:17:36.35
because I just wanna
see how that's gonna get.
00:17:36.38\00:17:38.69
It has to be on
low, like I said,
00:17:38.72\00:17:40.39
it'll really bubble up.
00:17:40.42\00:17:42.32
So the barbecue sauce,
00:17:42.36\00:17:43.69
we're gonna use
that for something else.
00:17:43.73\00:17:45.06
Yeah, it's actually
we're gonna incorporate it
00:17:45.09\00:17:46.80
in our next recipe that we do.
00:17:46.83\00:17:49.46
Okay.
00:17:49.50\00:17:50.83
And what is our
next recipe? Okay.
00:17:50.87\00:17:53.17
Our next recipe is gonna be
00:17:53.20\00:17:54.54
a pulled barbeque
mushroom sandwich.
00:17:54.57\00:17:57.14
Today, so many people
are eating pulled pork,
00:18:30.01\00:18:33.91
and it's so unhealthy for you.
00:18:33.94\00:18:36.18
Now what about this recipe?
00:18:36.21\00:18:38.91
Well, you know, I
always like to make recipes
00:18:38.95\00:18:41.48
that can help transition people
00:18:41.52\00:18:43.49
from eating meat into
a more plant-based diet.
00:18:43.52\00:18:46.62
So today I'm gonna do
00:18:46.65\00:18:48.06
the pulled pork
barbecue sandwich.
00:18:48.09\00:18:50.13
And this is made with
actually oyster mushrooms.
00:18:50.16\00:18:53.43
And oyster mushrooms
00:18:53.46\00:18:55.06
they're very
high in antioxidants.
00:18:55.10\00:18:57.30
They actually help
lower your cholesterol,
00:18:57.33\00:18:59.60
especially your triglycerides.
00:18:59.63\00:19:01.34
Okay. Well, let's
do this. All right.
00:19:01.37\00:19:03.71
So we're gonna
start with some onions,
00:19:03.74\00:19:05.61
and we're gonna sauté those.
00:19:05.64\00:19:06.98
Let me get this going. Okay.
00:19:07.01\00:19:08.74
All right.
00:19:08.78\00:19:10.11
We're gonna sauté the
onions, actually in water.
00:19:10.15\00:19:12.41
In water, you're
not gonna use any oil.
00:19:12.45\00:19:15.08
No, actually, you know,
what happens when we use oil?
00:19:15.12\00:19:18.89
When we sauté or
when we fry foods?
00:19:18.92\00:19:20.82
Yes.
00:19:20.86\00:19:22.19
What happens is
the oil actually,
00:19:22.22\00:19:24.19
the molecular
construction of the oil
00:19:24.23\00:19:26.09
actually changes and
it becomes a carcinogen.
00:19:26.13\00:19:28.73
So we don't wanna
sauté too much in any oil.
00:19:28.76\00:19:32.77
You can actually, what I
do is I add my oil at the end,
00:19:32.80\00:19:35.30
so I can get that mouth
feel, I can get that soakiness,
00:19:35.34\00:19:38.37
that fattiness of the oil.
00:19:38.41\00:19:40.18
But I'm not getting, I'm
not, you know, changing the oil,
00:19:40.21\00:19:43.35
when it hits it smoke point,
00:19:43.38\00:19:44.71
which usually oils
are about 325 to 350
00:19:44.75\00:19:47.95
is where it
actually starts changing.
00:19:47.98\00:19:49.62
So I'm adding a
little water here.
00:19:49.65\00:19:51.29
I have a half cup here.
00:19:51.32\00:19:53.15
But I'm only gonna start
with about a quarter cup.
00:19:53.19\00:19:55.22
And we're just gonna sauté this
00:19:55.26\00:19:56.59
and we're gonna let that oil,
that water excuse me evaporate.
00:19:56.62\00:19:59.36
Yes.
00:19:59.39\00:20:00.73
And so we're gonna
try to just soften them
00:20:00.76\00:20:02.10
and just kind of
brown them a little bit.
00:20:02.13\00:20:03.87
Just get them going
so... Do you turn it up high?
00:20:03.90\00:20:06.47
I have it on
high actually. Okay.
00:20:06.50\00:20:08.40
Yeah, I think I'm on high.
So if not I'll lower it a bit.
00:20:08.44\00:20:11.01
But we don't want them to
get obviously hard in there,
00:20:11.04\00:20:13.98
but we're gonna let that go.
00:20:14.01\00:20:15.48
And what I'm gonna do
is show you a little bit
00:20:15.51\00:20:16.95
about what we do
with the mushroom
00:20:16.98\00:20:18.31
because this is a
porked sandwiches.
00:20:18.35\00:20:19.88
And the nice thing
about this mushroom
00:20:19.91\00:20:21.75
is that it
really gives a textural
00:20:21.78\00:20:24.09
and actually
almost like a fattiness.
00:20:24.12\00:20:26.96
It's interesting
00:20:26.99\00:20:28.32
how this mushroom works in here.
00:20:28.36\00:20:29.69
All right, now I'm
afraid that this is gonna burn
00:20:29.72\00:20:31.36
so we're gonna lower just a bit.
00:20:31.39\00:20:32.73
Lower it a little. All right.
00:20:32.76\00:20:34.10
So these are the
king oyster mushrooms.
00:20:34.13\00:20:36.13
You can get this in
like an Asian store,
00:20:36.16\00:20:37.63
that's the only place
I've found them so far.
00:20:37.67\00:20:39.00
Yeah, haven't seen before.
00:20:39.03\00:20:40.37
Yeah, something if
you go to an Asian grocer.
00:20:40.40\00:20:43.00
Or an international store.
00:20:43.04\00:20:44.37
Exactly, exactly.
00:20:44.41\00:20:45.74
We have here in
Carbondale. Oh, there you go.
00:20:45.77\00:20:47.38
So what I do
00:20:47.41\00:20:48.74
is I just take the mushroom now,
00:20:48.78\00:20:50.11
believe it or not, we're
really only gonna use the stem.
00:20:50.15\00:20:51.61
So you can buy the
mushroom stems alone,
00:20:51.65\00:20:54.55
like this is
actually just the stems,
00:20:54.58\00:20:56.25
and they're a lot cheaper.
00:20:56.28\00:20:57.79
So I like to save
some dollar there, so...
00:20:57.82\00:20:59.29
So let's do it. I'm
just gonna cut the end off.
00:20:59.32\00:21:00.92
It seems to be that the ends
are just a little bit fibrous.
00:21:00.96\00:21:03.73
Okay. So we're
gonna take that off.
00:21:03.76\00:21:05.09
And then what I'm gonna
do is I'm just gonna start,
00:21:05.13\00:21:06.53
I'll move this here.
00:21:06.56\00:21:07.90
And I'm just gonna
start by just taking a fork.
00:21:07.93\00:21:10.77
Look at that. And
I'm just softening it up.
00:21:10.80\00:21:13.40
Yep. And getting
it like shredded.
00:21:13.44\00:21:14.94
And you'll see once I
go around a couple times,
00:21:14.97\00:21:18.47
it'll really start.
00:21:18.51\00:21:21.44
Wow!
00:21:21.48\00:21:22.81
Seem very shredded.
00:21:22.84\00:21:24.18
See it's now
starting to soften and soften
00:21:24.21\00:21:26.05
that inner part of
the mushroom of the stem.
00:21:26.08\00:21:28.95
So here we go. We're just...
00:21:28.98\00:21:30.79
And then I start
moving up a little bit.
00:21:30.82\00:21:32.55
It's really very simple.
00:21:32.59\00:21:33.92
It looks it. Yeah.
00:21:33.96\00:21:35.29
You just take a
couple minutes to do this
00:21:35.32\00:21:36.66
before you get
your recipe started.
00:21:36.69\00:21:38.03
So just kind of
wanted to show you that,
00:21:38.06\00:21:40.50
how easy that can be.
00:21:40.53\00:21:41.86
Yeah, while the
onions are sautéing
00:21:41.90\00:21:43.87
and smelling
really good in here.
00:21:43.90\00:21:46.50
You getting the
pulled mushrooms.
00:21:46.53\00:21:49.07
That's right. Mushroom shredded.
00:21:49.10\00:21:51.44
See how that shreds
right off. That's great.
00:21:51.47\00:21:54.18
We're gonna just put
that in there in a minute.
00:21:54.21\00:21:55.88
I like how you did
that. I'm gonna take this.
00:21:55.91\00:21:57.88
So how many would
you use? How many...
00:21:57.91\00:22:00.15
Four to six,
depending on how big they are
00:22:00.18\00:22:02.12
and how many
people you're serving.
00:22:02.15\00:22:03.85
You know, we made
our barbecue sauce
00:22:03.89\00:22:05.39
and that has simmered nicely.
00:22:05.42\00:22:07.42
We're gonna use
that in our recipe.
00:22:07.46\00:22:10.06
So we are going to... I'm
just gonna take this away.
00:22:10.09\00:22:12.49
Yes.
00:22:12.53\00:22:13.86
We'll move this over here.
00:22:13.90\00:22:15.23
Okay.
00:22:15.26\00:22:17.50
This is so good.
00:22:17.53\00:22:18.87
Let's see how
this is going here.
00:22:18.90\00:22:20.30
Just checking on
the onions with water.
00:22:20.34\00:22:24.14
There we go. We have
to get this on again.
00:22:24.17\00:22:26.01
I must have turned it off. Okay.
00:22:26.04\00:22:27.38
All right, so
it's starting to sauté.
00:22:27.41\00:22:29.14
Okay, very good.
There we go. Got it.
00:22:29.18\00:22:31.28
All right, so
once these mushrooms,
00:22:31.31\00:22:34.85
you know, brown a
little bit just really softened
00:22:34.88\00:22:36.95
is really what you need.
00:22:36.99\00:22:38.55
Then we're just
gonna add everything else
00:22:38.59\00:22:40.06
in back into the recipe,
00:22:40.09\00:22:41.42
we're gonna add
our barbecue sauce.
00:22:41.46\00:22:42.79
You know, the barbecue sauce
00:22:42.82\00:22:44.16
makes about a cup and a quarter.
00:22:44.19\00:22:45.56
Yes. The recipe calls for a cup.
00:22:45.59\00:22:46.93
But you know, and
I throw it all in.
00:22:46.96\00:22:48.30
They get nice and you know,
00:22:48.33\00:22:49.66
I need to always add
00:22:49.70\00:22:51.03
a couple extra
mushrooms, 1right?
00:22:51.07\00:22:52.40
Exactly.
00:22:52.43\00:22:53.77
You know, in the kitchen
you do whatever you want.
00:22:53.80\00:22:55.14
Exactly. You can
add a little more.
00:22:55.17\00:22:56.50
You know, you
have to be personal.
00:22:56.54\00:22:57.87
That's how I want.
00:22:57.91\00:22:59.24
You have to be
personal when you're cooking.
00:22:59.27\00:23:01.44
You have to make
flavors that your family likes.
00:23:01.48\00:23:03.31
Yes.
00:23:03.35\00:23:04.68
You really have to, you know,
00:23:04.71\00:23:06.05
you just really have to,
00:23:06.08\00:23:07.42
it has to be your own,
like I had said before,
00:23:07.45\00:23:10.02
you know, an artist
where it's their canvas.
00:23:10.05\00:23:11.92
Their canvas.
00:23:11.95\00:23:13.29
You know, make
it your own recipe.
00:23:13.32\00:23:14.96
I use recipes as a guide. Yes.
00:23:14.99\00:23:16.73
And then I start, you know,
00:23:16.76\00:23:18.09
really putting
together what my family likes.
00:23:18.13\00:23:19.73
Yes, I'm a Jamaican and
I add my Jamaican spices...
00:23:19.76\00:23:23.10
There you go, see.
00:23:23.13\00:23:24.47
In my food, I personalize it.
00:23:24.50\00:23:25.83
You have to,
because you know what,
00:23:25.87\00:23:27.20
if you bring
something to your family,
00:23:27.24\00:23:28.57
they may like it, but
you know, they have flavors
00:23:28.60\00:23:30.27
that they're used to.
00:23:30.31\00:23:31.64
So why don't you
incorporate those
00:23:31.67\00:23:33.01
and then you can start expanding
00:23:33.04\00:23:34.54
on these new recipes
00:23:34.58\00:23:35.91
and just make by
personalizing them.
00:23:35.94\00:23:37.35
I do that all the time.
00:23:37.38\00:23:38.71
Yeah.
00:23:38.75\00:23:40.25
Okay, the onions
are being sautéed.
00:23:40.28\00:23:42.15
Yeah, they're getting there.
00:23:42.18\00:23:43.55
So we're just gonna
let that water absorb.
00:23:43.59\00:23:45.52
Okay.
00:23:45.55\00:23:46.89
Just take about a
minute or so to do that.
00:23:46.92\00:23:49.62
That's coming along nicely.
00:23:49.66\00:23:50.99
You know, I also
think about using
00:23:51.03\00:23:53.56
when I do this recipe at home,
00:23:53.60\00:23:55.10
I sometimes use an iron skillet.
00:23:55.13\00:23:57.33
And we're just using
a regular skillet today.
00:23:57.37\00:23:59.00
But if you use
an iron skillet...
00:23:59.03\00:24:00.37
What's the
benefits of an iron skillet?
00:24:00.40\00:24:01.74
You know, it actually becomes
a naturally nonstick pan,
00:24:01.77\00:24:06.51
you know, but as you
cook in an iron skillet,
00:24:06.54\00:24:08.54
it seasons and as it seasons,
00:24:08.58\00:24:11.58
it'll just start to
be nonstick for you.
00:24:11.61\00:24:13.65
And the other thing
about the health benefit
00:24:13.68\00:24:17.55
using an iron skillet is that
00:24:17.59\00:24:18.92
when you're cooking
things that are acidic
00:24:18.95\00:24:20.29
like our barbecue
sauce has tomatoes in it.
00:24:20.32\00:24:22.66
When you put a
tomato in an iron skillet,
00:24:22.69\00:24:24.69
you know, it increases the
iron in the tomato 30 times.
00:24:24.73\00:24:30.20
Yeah, about 30 times more.
00:24:30.23\00:24:32.27
Yeah, it's amazing.
00:24:32.30\00:24:33.64
You know, I think
about how many times,
00:24:33.67\00:24:35.44
years and years ago
00:24:35.47\00:24:36.81
how people what they did
00:24:36.84\00:24:39.01
was they cooked
mostly on iron skillets.
00:24:39.04\00:24:40.98
Yes. And, you know what?
00:24:41.01\00:24:42.34
You never heard a
lot of iron deficiency.
00:24:42.38\00:24:43.71
No, no.
00:24:43.75\00:24:45.08
So we do hear that today
00:24:45.11\00:24:46.45
where people are iron deficient.
00:24:46.48\00:24:47.82
Now these are nice and soft.
00:24:47.85\00:24:49.18
I'm gonna
actually start including,
00:24:49.22\00:24:51.05
incorporating the
rest of my recipe.
00:24:51.09\00:24:54.89
So here we have our mushrooms.
00:24:54.92\00:24:56.49
And you see what you wanna do
00:24:56.52\00:24:57.89
is you wanna get
them nice and stringy.
00:24:57.93\00:24:59.59
Yes, it is.
00:24:59.63\00:25:00.96
So we're gonna put
those right in there.
00:25:01.00\00:25:02.33
And that's gonna be
our meat substitute.
00:25:02.36\00:25:05.20
Wow!
00:25:05.23\00:25:06.57
Now if you don't like mushrooms,
00:25:06.60\00:25:07.94
or you don't use mushrooms.
00:25:07.97\00:25:09.30
Yeah.
00:25:09.34\00:25:10.67
Another thing you
could do with this recipe
00:25:10.71\00:25:12.04
is you could use jackfruit.
00:25:12.07\00:25:13.41
You know, jackfruit is another,
00:25:13.44\00:25:14.78
it's an Asian
fruit actually and...
00:25:14.81\00:25:17.68
But if you get it
when it's not ripe
00:25:17.71\00:25:19.08
and it's in its green state...
00:25:19.11\00:25:21.22
A lot of times people
use it as a meat substitute.
00:25:21.25\00:25:23.32
It's so...
00:25:23.35\00:25:24.75
I like the texture of this one.
00:25:24.79\00:25:26.12
So that's why I
like the mushrooms.
00:25:26.15\00:25:27.49
Yeah.
00:25:27.52\00:25:28.86
Mushrooms are actually,
00:25:28.89\00:25:31.03
you know, I said
about their cholesterol,
00:25:31.06\00:25:34.53
you know, they
help lower cholesterol.
00:25:34.56\00:25:36.97
So... That's great.
00:25:37.00\00:25:38.67
They're antioxidants.
Now this is smelling good.
00:25:38.70\00:25:40.24
All right, so
we're getting that.
00:25:40.27\00:25:41.60
I just wanna get
that mixed in together.
00:25:41.64\00:25:42.97
Yes.
00:25:43.00\00:25:44.34
And then we'll
add our seasonings.
00:25:44.37\00:25:46.71
Well, let's our
barbecue sauce in.
00:25:46.74\00:25:49.81
That's gonna be really good.
00:25:49.84\00:25:52.11
Let's see.
00:25:52.15\00:25:54.98
You know,
00:25:55.02\00:25:57.02
having a husband
who's from Tennessee.
00:25:57.05\00:25:58.82
Yeah. You've to find...
00:25:58.85\00:26:00.19
And you're from the North.
That's right from the North.
00:26:00.22\00:26:01.59
I had to learn
some Southern cooking.
00:26:01.62\00:26:05.53
Oh, yeah.
00:26:05.56\00:26:06.90
So we needed to
blend our heritages.
00:26:06.93\00:26:09.73
My Jersey girl.
So, that's right.
00:26:09.76\00:26:13.54
South meets North
or North meets South.
00:26:13.57\00:26:16.10
That's right. Okay.
00:26:16.14\00:26:18.91
I'll put this over here,
and we'll just mix that in.
00:26:18.94\00:26:20.81
Thank you for mixing,
00:26:20.84\00:26:22.18
and then we're just
gonna add our seasoning
00:26:22.21\00:26:23.55
and we have some lemon juice.
00:26:23.58\00:26:25.08
All right. Do you
wanna pour that in?
00:26:25.11\00:26:26.45
Sure, here.
00:26:26.48\00:26:27.82
That is our thyme I
think... Oh, I use thyme a lot.
00:26:27.85\00:26:30.02
Thyme is a nice
flavor in this recipe,
00:26:30.05\00:26:31.85
it really makes the difference.
00:26:31.89\00:26:33.46
One time I made it once
00:26:33.49\00:26:34.82
and I forgot to put the
thyme and I didn't care for it.
00:26:34.86\00:26:36.62
No, it needs the thyme.
00:26:36.66\00:26:37.99
This is cumin, which
again is a nice warm flavor.
00:26:38.03\00:26:40.90
Garlic, we can't do
much without garlic.
00:26:40.93\00:26:44.20
And then I add olive oil.
00:26:44.23\00:26:46.87
And the reason why
I add the olive oil is
00:26:46.90\00:26:48.27
that's gonna
give it a fattiness.
00:26:48.30\00:26:49.64
Yes.
00:26:49.67\00:26:51.01
A little bit
like a meat sandwich.
00:26:51.04\00:26:52.61
So we wanna try to
get this all mixed in.
00:26:52.64\00:26:55.08
I usually get this done.
00:26:55.11\00:26:57.41
And then we pour
this right on top.
00:26:57.45\00:26:58.85
And now what we're gonna do is
00:26:58.88\00:27:00.98
we're going to let this simmer,
00:27:01.02\00:27:03.02
I'll lower this and
I'll move this over,
00:27:03.05\00:27:04.49
actually our soup is done now.
00:27:04.52\00:27:06.19
So we can move this over.
00:27:06.22\00:27:08.72
But it looks like there's
a lot of onions in there.
00:27:08.76\00:27:10.43
But I'm gonna
tell you the onions,
00:27:10.46\00:27:12.16
just the flavor.
00:27:12.19\00:27:13.53
Can you put garlic in it?
Sure again, personalize it.
00:27:13.56\00:27:16.46
Exactly. You know, you can...
00:27:16.50\00:27:18.97
Yes, you can absolutely do.
00:27:19.00\00:27:20.37
You have to make it
your own. Yeah, yeah.
00:27:20.40\00:27:22.00
Make the recipe your own.
00:27:22.04\00:27:23.37
I use thyme in a
lot of my ingredients.
00:27:23.41\00:27:25.07
Yeah.
00:27:25.11\00:27:26.44
I put thyme because
Jamaicans use thyme a lot.
00:27:26.47\00:27:28.61
My rice and peas
and things like that.
00:27:28.64\00:27:29.98
Yes.
00:27:30.01\00:27:31.35
But I'm glad to
see you use thyme,
00:27:31.38\00:27:33.21
it gives it such a great flavor.
00:27:33.25\00:27:34.58
It does, you know.
00:27:34.62\00:27:35.95
And like I said, I made it.
00:27:35.98\00:27:37.32
I didn't love it
without the thyme.
00:27:37.35\00:27:38.69
I needed to add that back in.
00:27:38.72\00:27:40.26
So here we go. So
I'm gonna actually...
00:27:40.29\00:27:42.56
That's gonna be on
the sandwich, isn't it?
00:27:42.59\00:27:43.93
Yes.
00:27:43.96\00:27:45.29
And we can put this right
on a nice whole green roll
00:27:45.33\00:27:46.86
when it's finished.
00:27:46.90\00:27:48.23
Yeah, right here.
00:27:48.26\00:27:50.80
And I'm just gonna,
00:27:50.83\00:27:52.17
now that it's got
everything in there.
00:27:52.20\00:27:53.54
We're gonna let this now simmer.
00:27:53.57\00:27:55.34
So I will just lower this a bit.
00:27:55.37\00:27:58.04
All right. And I think.
00:28:01.04\00:28:02.54
Yeah, it doesn't take
long to cook it seems.
00:28:02.58\00:28:05.38
No, you know again,
00:28:05.41\00:28:06.75
we just want the flavors
00:28:06.78\00:28:08.12
to meld into the
barbecue sauce again
00:28:08.15\00:28:09.72
to thicken up even little more.
00:28:09.75\00:28:11.09
Yes.
00:28:11.12\00:28:12.45
So we just wanna let it
simmer for about 20 minutes
00:28:12.49\00:28:14.22
or so you can
leave that on the stove.
00:28:14.26\00:28:15.59
Okay.
00:28:15.62\00:28:16.96
Do little stirring
every once in a while.
00:28:16.99\00:28:18.33
And it's one of those, you know,
00:28:18.36\00:28:19.86
heat and then eat, right?
00:28:19.89\00:28:21.63
Heat and eat. I love that.
00:28:21.66\00:28:23.43
Do we wanna go on
to the next recipe?
00:28:23.47\00:28:25.60
Sure. All right.
00:28:25.63\00:28:26.97
Let's look at the next recipe.
00:28:27.00\00:28:28.34
Okay, so this one
is a fan favorite.
00:28:28.37\00:28:30.81
It's the home
style mac and cheese.
00:28:30.84\00:28:32.61
I used pimentos too. Yes.
00:29:04.74\00:29:06.88
And I know this
is gonna be great.
00:29:06.91\00:29:08.54
Okay, let's do it.
00:29:08.58\00:29:10.15
Oh, I'm so
excited about this recipe.
00:29:10.18\00:29:12.68
It is a staple in
every home, isn't it?
00:29:12.71\00:29:15.85
Well, I know
definitely every Southern home
00:29:15.88\00:29:18.02
and that's why I really...
00:29:18.05\00:29:19.39
Exactly, southern.
00:29:19.42\00:29:20.76
I really had to
perfect this one.
00:29:20.79\00:29:22.12
Because my husband
grew up in the south.
00:29:22.16\00:29:24.19
That's why these are all kind
of Americana southern inspired,
00:29:24.23\00:29:27.36
and you know what?
00:29:27.40\00:29:28.73
I could not allow
his mom to beat me out
00:29:28.76\00:29:32.07
in a macaroni and cheese.
00:29:32.10\00:29:33.80
So I had to bring a macaroni
and cheese when we got married,
00:29:33.84\00:29:37.04
I had to perfect it
00:29:37.07\00:29:38.41
but we weren't completely
plant-based back then.
00:29:38.44\00:29:40.18
So no, but now that we
are completely plant-based,
00:29:40.21\00:29:43.11
I had to perfect
the macaroni cheese,
00:29:43.14\00:29:45.61
and I'm gonna tell you
for every cooking class
00:29:45.65\00:29:47.32
that I do at any church,
00:29:47.35\00:29:48.78
this is by far the
most popular recipe.
00:29:48.82\00:29:50.62
Oh, is it? It is.
00:29:50.65\00:29:51.99
Oh, I'm looking forward to this.
00:29:52.02\00:29:53.69
Let's go. All right.
00:29:53.72\00:29:55.06
So I already
started boiling my pasta.
00:29:55.09\00:29:57.03
So we're getting that going.
00:29:57.06\00:29:58.76
It's about halfway done already.
00:29:58.79\00:30:00.16
So we're gonna
just make our cheese.
00:30:00.20\00:30:01.76
Again, another easy, breezy,
00:30:01.80\00:30:03.80
simple recipe because
everybody goes in the blender.
00:30:03.83\00:30:06.00
Oh, I love it.
00:30:06.03\00:30:07.37
Let's go. All right.
00:30:07.40\00:30:08.74
So we're gonna
start with some cashews.
00:30:08.77\00:30:10.11
I'll move over here, no problem.
00:30:10.14\00:30:11.77
And I'm just gonna drain them.
Now I'm soaked these cashews.
00:30:11.81\00:30:15.41
Actually, I
soaked them overnight,
00:30:15.44\00:30:16.78
but you need to soak
cashews for a few reasons.
00:30:16.81\00:30:19.41
And I have some water here.
00:30:19.45\00:30:20.78
I'm just gonna
rinse some right here.
00:30:20.82\00:30:22.15
You said overnight.
Yes, I soaked them overnight.
00:30:22.18\00:30:23.59
Now that's gonna
really soften them
00:30:23.62\00:30:25.09
which is gonna help
in the blending process.
00:30:25.12\00:30:26.92
Yeah.
00:30:26.96\00:30:28.29
But there's more reasons
than just the cooking part.
00:30:28.32\00:30:31.23
There's a substance,
00:30:31.26\00:30:32.59
an enzyme on the
outside of what cashews,
00:30:32.63\00:30:35.83
and nuts, and grains,
and seeds called phytic acid.
00:30:35.86\00:30:39.40
Now phytic acid, you
know, how sometimes with...
00:30:39.43\00:30:42.24
Phytic acid is also on beans
00:30:42.27\00:30:43.61
and we know if we
don't soak our beans,
00:30:43.64\00:30:44.97
you can get a little
uncomfortable in your stomach,
00:30:45.01\00:30:48.31
you can get a little gassy,
00:30:48.34\00:30:49.88
but, it's that
enzyme, same enzyme.
00:30:49.91\00:30:52.98
So if we don't soak our nuts,
00:30:53.01\00:30:54.35
we can sometimes get a
little bit in our stomach.
00:30:54.38\00:30:56.32
But another reason,
the phytic acid also...
00:30:56.35\00:31:00.69
You know, what happens is
00:31:00.72\00:31:02.12
it blocks the
absorption of certain minerals
00:31:02.16\00:31:05.26
in our body, in
our small intestines.
00:31:05.29\00:31:06.93
So we don't wanna eat too many
nuts that haven't been soaked.
00:31:06.96\00:31:09.83
Now they're roasted or whatever,
00:31:09.86\00:31:11.20
you don't need to soak them,
00:31:11.23\00:31:12.57
but in raw nuts
you really should.
00:31:12.60\00:31:13.94
So we put in our cashews.
00:31:13.97\00:31:15.30
And now what I'm gonna do is
00:31:15.34\00:31:16.67
I'm gonna add some coconut milk.
00:31:16.71\00:31:18.04
Okay.
00:31:18.07\00:31:19.41
Just pour that in.
00:31:19.44\00:31:20.78
Coconut milk, I use
coconut milk from of everything.
00:31:20.81\00:31:23.04
Let me tell you something,
it's so creamy and delicious.
00:31:23.08\00:31:25.11
This is what really
makes this cheese sauce come...
00:31:25.15\00:31:27.88
See, I have never
made it with coconut milk.
00:31:27.92\00:31:29.98
So it's just new to me.
You're gonna really enjoy this.
00:31:30.02\00:31:32.39
Little garlic powder,
00:31:32.42\00:31:34.66
and see everything
goes in the blender.
00:31:34.69\00:31:36.02
We're gonna use
again Himalayan pink salt.
00:31:36.06\00:31:37.39
Oh, yes, very
good. Good for health.
00:31:37.43\00:31:39.33
And nutritional yeast.
Now nutritional yeast...
00:31:39.36\00:31:41.46
Tell us about that?
00:31:41.50\00:31:42.83
Well, nutritional yeast
flakes are actually like a food,
00:31:42.86\00:31:44.97
like a supplement to food.
00:31:45.00\00:31:47.00
You can use it as a condiment.
00:31:47.04\00:31:48.37
It's kind of like a nutty,
cheesy kind of creamy flavor.
00:31:48.40\00:31:51.37
Yes.
00:31:51.41\00:31:52.74
And so that's really
what's a lot of times
00:31:52.77\00:31:54.11
when we make plant-based cheeses
00:31:54.14\00:31:55.48
that you use the
nutritional yeast.
00:31:55.51\00:31:56.91
But there's a lot
of health benefits too.
00:31:56.95\00:31:58.88
Nutritional yeast is fortified
with B vitamins, especially...
00:31:58.91\00:32:02.85
Just wanna scrape this out here.
00:32:02.88\00:32:04.22
Especially B12, which,
00:32:04.25\00:32:06.89
you know, a lot
of people now are...
00:32:06.92\00:32:08.69
Yeah, a lot of people now
00:32:08.72\00:32:10.26
are seeing that
they're B12 deficient
00:32:10.29\00:32:12.19
and it's not just vegetarians,
a lot of meat eaters as well,
00:32:12.23\00:32:15.40
they will be B12 deficient.
00:32:15.43\00:32:16.77
So there's a lot that goes into
why we're not getting our B12.
00:32:16.80\00:32:19.80
But we should
really supplement a bit
00:32:19.83\00:32:21.57
and this is a
nice easy way to do it.
00:32:21.60\00:32:23.27
This is cornstarch. This
is gonna be our thickener.
00:32:23.30\00:32:26.01
Cashews are actually
nice and starchy as well,
00:32:26.04\00:32:29.24
naturally, so they
will thicken as well.
00:32:29.28\00:32:30.85
But this is just gonna
give another creaminess.
00:32:30.88\00:32:33.21
I'm gonna put in now
some roasted red peppers.
00:32:33.25\00:32:35.58
These are some
roasted red peppers strips.
00:32:35.62\00:32:37.75
You can use
pimentos? You can use pimento.
00:32:37.79\00:32:39.42
you can use a fresh red pepper,
00:32:39.45\00:32:40.82
whatever you have in the house.
00:32:40.86\00:32:42.19
I like the roasted
red pepper the best
00:32:42.22\00:32:43.66
because I think it
really impart a lot of flavor.
00:32:43.69\00:32:46.33
Now, you can buy
that in the store?
00:32:46.36\00:32:48.76
You can, you
could do it yourself
00:32:48.80\00:32:50.13
which is always best
when you do things at home.
00:32:50.17\00:32:52.53
But actually,
these are just jars...
00:32:52.57\00:32:53.90
It's in the jar.
00:32:53.94\00:32:55.27
Yeah, actually
in a jar. Very good.
00:32:55.30\00:32:56.64
And now the last ingredient,
00:32:56.67\00:32:58.01
which I call it the secret
ingredient is the lemon juice.
00:32:58.04\00:32:59.81
And the lemon juice
is what's gonna give it
00:32:59.84\00:33:01.48
a sharpness like
a cheddar cheese.
00:33:01.51\00:33:03.71
So we're gonna add a
little bit of fresh lemon juice.
00:33:03.75\00:33:06.05
So we'll get
things out of our way.
00:33:06.08\00:33:07.65
And again, this is
another, like I said,
00:33:07.68\00:33:09.28
easy, breezy recipe.
00:33:09.32\00:33:10.65
All right. Let's blend it.
00:33:10.69\00:33:12.05
And we're gonna put
right on the blender.
00:33:12.09\00:33:13.76
Yes, here we go. All right.
00:33:13.79\00:33:16.56
And when you're
actually blending nuts,
00:33:16.59\00:33:19.29
you should really make sure
that you blend for at least,
00:33:19.33\00:33:22.06
you know, 30
seconds to a minute.
00:33:22.10\00:33:24.20
Okay.
00:33:24.23\00:33:25.57
Depending on the
power of your blender.
00:33:25.60\00:33:26.94
And another reason why is
00:33:26.97\00:33:28.30
because we don't
want any grittiness.
00:33:28.34\00:33:29.67
And so we really
want a nice smooth cheese.
00:33:29.70\00:33:32.07
Good Vitamix, here we go.
00:33:32.11\00:33:33.44
All right.
00:33:33.48\00:33:34.81
Well, I can't live
without it. Turn it on.
00:33:34.84\00:33:36.21
All right.
00:33:36.24\00:33:37.58
Put it up full strength. Yep.
00:33:42.72\00:33:44.99
We're gonna go ahead
and put that on high.
00:33:45.02\00:33:49.26
Very good.
00:33:49.29\00:33:50.63
Put them these out of our way.
00:33:54.46\00:33:55.83
I'm gonna... All right.
00:34:02.50\00:34:05.67
I'm gonna lower this and
because you wanna know why,
00:34:05.71\00:34:07.28
I forgot to put the water in.
00:34:07.31\00:34:08.64
Oh! I just realized...
00:34:08.68\00:34:10.01
Yeah, you do need
the water, don't we?
00:34:10.05\00:34:11.38
So we wanna just pour this in.
00:34:11.41\00:34:14.52
Here we go.
00:34:14.55\00:34:15.88
You got it. Thank you.
00:34:15.92\00:34:17.25
So we pour that in. Yeah.
00:34:17.29\00:34:19.19
There we go.
00:34:19.22\00:34:20.56
Now, I'm, looking at this,
00:34:20.59\00:34:21.92
and well that's
kind of thick already.
00:34:21.96\00:34:23.29
So now that... Now we got it.
00:34:23.32\00:34:24.96
All right, let's go
ahead and blend this up.
00:34:24.99\00:34:27.90
Okay, nice and yellow. Yes.
00:34:41.94\00:34:44.45
You know, what if you're
doing macaroni and cheese,
00:34:44.48\00:34:46.95
you want to make it
00:34:46.98\00:34:48.32
at least look like
the pre-packaged things
00:34:48.35\00:34:50.55
that people eat.
00:34:50.59\00:34:51.92
So we're making it to look.
00:34:51.95\00:34:53.29
And, you know, the more
roasted red pepper you put in,
00:34:53.32\00:34:55.62
you get, the more that you do,
00:34:55.66\00:34:56.99
the more flavor you
impart into it as well.
00:34:57.03\00:34:59.36
Okay. So this is our...
00:34:59.39\00:35:02.43
We put that down.
00:35:02.46\00:35:03.80
And now I'm gonna
just pour this in a pan,
00:35:03.83\00:35:05.37
and we're gonna thicken it.
00:35:05.40\00:35:06.74
Now there's two
ways you can do this
00:35:06.77\00:35:08.10
macaroni and cheese recipe.
00:35:08.14\00:35:09.64
You could either
mix your macaroni
00:35:09.67\00:35:13.17
and your cheese together
and put it in a casserole dish,
00:35:13.21\00:35:16.91
top it with
whatever you wanna top it
00:35:16.95\00:35:18.41
and then bake in the oven.
00:35:18.45\00:35:19.78
It's gonna
thicken in the oven. Yes.
00:35:19.81\00:35:21.45
However,
00:35:21.48\00:35:22.82
we are a family of instant
gratification in our house.
00:35:22.85\00:35:25.35
So we like and we like
everything, sooner, the better.
00:35:25.39\00:35:29.46
That's right. So we...
00:35:29.49\00:35:30.93
That's what we do.
We're gonna turn this on.
00:35:30.96\00:35:32.73
Let me get this going.
00:35:32.76\00:35:34.10
And I'm gonna...
00:35:34.13\00:35:37.10
I see get that.
00:35:37.13\00:35:39.27
Come on probably
medium high. Okay.
00:35:39.30\00:35:41.84
How long do you?
00:35:41.87\00:35:43.20
It takes about five
minutes or so to thicken.
00:35:43.24\00:35:46.24
So what you wanna do
is... Should I use this?
00:35:46.27\00:35:47.84
Yeah, if you don't
mind if you could stir that.
00:35:47.88\00:35:49.61
I'm gonna check this pasta
and if this pasta is ready,
00:35:49.64\00:35:51.81
we're gonna drain that,
00:35:51.85\00:35:53.18
I have a
colander in the back so.
00:35:53.21\00:35:54.55
Oh, it looks good.
00:35:54.58\00:35:55.92
I think the pasta
is just about done.
00:35:55.95\00:35:57.32
So we're gonna take
that off the fire right now.
00:35:57.35\00:35:59.89
Very good. See.
00:35:59.92\00:36:02.22
We don't want this
to get lumpy, do we?
00:36:02.26\00:36:04.33
No, and, you know,
cashews like I said are starchy,
00:36:04.36\00:36:06.80
so they will tend
to stick if you are...
00:36:06.83\00:36:08.83
Yeah.
00:36:08.86\00:36:10.20
If you don't stir and
you don't have to stir
00:36:10.23\00:36:11.57
constantly on this recipe
but, you know, keep it moving.
00:36:11.60\00:36:14.47
Yes.
00:36:14.50\00:36:15.84
All right, I'm gonna take this.
00:36:15.87\00:36:17.21
And I'll drain this.
00:36:17.24\00:36:18.97
Okay, she's gonna drain this
00:36:19.01\00:36:20.91
and I'm stirring this
wonderful cheese sauce,
00:36:20.94\00:36:24.58
which I'm so
looking forward to taste in,
00:36:24.61\00:36:28.18
macaroni and cheese.
00:36:28.22\00:36:29.55
I was not raised with macaroni
and cheese been Jamaican.
00:36:29.58\00:36:33.05
Jamaicans, we never were
raised with macaroni and cheese.
00:36:33.09\00:36:36.49
It was always an American thing.
00:36:36.52\00:36:38.56
When we came to America,
00:36:38.59\00:36:39.93
that's how I learned to
make macaroni and cheese.
00:36:39.96\00:36:43.57
And so my mom
never made it either,
00:36:43.60\00:36:46.50
never made macaroni and cheese.
00:36:46.53\00:36:48.10
So this is something her
children did make this and so,
00:36:48.14\00:36:52.37
I'm looking forward
to having mac and cheese
00:36:52.41\00:36:55.41
and it's gonna be so yummy.
00:36:55.44\00:36:56.91
And this is great for children.
00:36:56.95\00:36:58.65
Children absolutely
love macaroni and cheese,
00:36:58.68\00:37:01.52
don't they?
00:37:01.55\00:37:02.88
All right. Yeah, they do.
00:37:02.92\00:37:04.25
Actually, I'm gonna
tell you a funny story.
00:37:04.29\00:37:05.69
Okay, let's hear it.
00:37:05.72\00:37:07.06
You know, Ron and I travel
all over the country doing,
00:37:07.09\00:37:10.59
you know, trainings for
people to do health message
00:37:10.63\00:37:15.06
throughout the United States
00:37:15.10\00:37:17.10
and actually
around the world too.
00:37:17.13\00:37:18.47
We've been to India,
we've been to Ecuador.
00:37:18.50\00:37:20.37
So we've done a lot.
00:37:20.40\00:37:21.74
But it's interesting because
00:37:21.77\00:37:23.10
one of the first
churches that we did...
00:37:23.14\00:37:24.71
I'll make sure this is off.
00:37:24.74\00:37:27.04
One of the first
churches we did a cooking class.
00:37:27.08\00:37:30.11
And it was, there
was a young guy there.
00:37:30.15\00:37:32.11
He was about 16.
00:37:32.15\00:37:33.48
And he was there
with his parents.
00:37:33.52\00:37:34.85
His father was the head elder,
00:37:34.88\00:37:36.22
so he was kind of forced into
coming to the cooking class.
00:37:36.25\00:37:37.75
Oh, yeah.
00:37:37.79\00:37:39.12
So he's sitting there
with his arms like this
00:37:39.15\00:37:41.22
and he didn't wanna be there.
00:37:41.26\00:37:42.59
So when I got to the
macaroni and cheese recipe.
00:37:42.62\00:37:44.33
Now this one is one of the ones
00:37:44.36\00:37:45.69
that I do almost
every cooking class
00:37:45.73\00:37:47.30
because it is
such a popular recipe.
00:37:47.33\00:37:49.50
Everybody loves this flavor,
or the flavor of this cheese.
00:37:49.53\00:37:52.10
So I come to do the
recipe and he puts his hand up.
00:37:52.13\00:37:55.04
And I asked him, I go, what?
00:37:55.07\00:37:56.91
And he says, you're
gonna tell me that red pepper,
00:37:56.94\00:38:00.64
nuts and coconut milk
are gonna taste like cheese.
00:38:00.68\00:38:03.55
I go, oh...
00:38:03.58\00:38:04.91
But just wait.
And you know what?
00:38:04.95\00:38:06.28
When we did the
samples at the end,
00:38:06.31\00:38:08.25
he came up to me, he said,
00:38:08.28\00:38:09.62
"This is the best
macaroni and cheese I ever ate."
00:38:09.65\00:38:10.99
Oh, you see...
00:38:11.02\00:38:12.35
Yeah, and he
wasn't even plant based.
00:38:12.39\00:38:13.72
So that was the great complement
00:38:13.76\00:38:15.22
and even a 16 year old.
00:38:15.26\00:38:16.59
Even a 16 year old enjoy this.
00:38:16.62\00:38:19.26
Oh, this is looking good.
00:38:19.29\00:38:21.73
Now is that all done?
00:38:21.76\00:38:23.10
Yeah, that's ready. So we're...
00:38:23.13\00:38:24.53
Actually while you're stirring
that's gonna start thickening,
00:38:24.57\00:38:26.57
for once it starts ticking
00:38:26.60\00:38:27.94
and you're gonna see
it thickens pretty quick.
00:38:27.97\00:38:29.80
But while you're doing
that, I'm actually going to
00:38:29.84\00:38:33.34
put the barbecue
sandwich together for you.
00:38:33.38\00:38:35.58
You see that this
has been done now.
00:38:35.61\00:38:37.01
That's looking good.
00:38:37.05\00:38:38.38
Don't make it too
salty... Yeah, right.
00:38:38.41\00:38:40.18
That's the problem.
00:38:40.22\00:38:42.32
Oh my...
00:38:42.35\00:38:43.69
But this pair is nice.
00:38:43.72\00:38:45.05
And if you did something
nice with like a nice green
00:38:45.09\00:38:48.22
on the side.
00:38:48.26\00:38:49.62
You know, you could have like
a real southern type of dish.
00:38:49.66\00:38:51.96
Oh, that looks so
scrumptious, so yummy.
00:38:51.99\00:38:55.76
We're gonna move this one
over here, and I'll just...
00:38:55.80\00:38:59.70
Now, from what I
understand you got your training
00:38:59.73\00:39:02.17
from what school?
00:39:02.20\00:39:03.54
I actually,
00:39:03.57\00:39:04.91
I have a certificate
in plant-based nutrition
00:39:04.94\00:39:06.68
from Cornell University.
00:39:06.71\00:39:08.04
Wow!
00:39:08.08\00:39:09.41
So I went to the Center
for Nutritional studies there,
00:39:09.44\00:39:11.31
Dr. T. Colin Campbell. Oh!
00:39:11.35\00:39:12.91
So we know who he is. Yes, he.
00:39:12.95\00:39:15.02
Wonderful.
00:39:15.05\00:39:16.38
He has done some amazing.
He has cookbooks in everything.
00:39:16.42\00:39:19.65
Everything, you know,
and the nice thing about it
00:39:19.69\00:39:21.52
is that everything that
he does really goes in line
00:39:21.56\00:39:24.96
with what we represent.
00:39:24.99\00:39:26.33
So true.
00:39:26.36\00:39:27.70
As in nutrition
and our health message.
00:39:27.73\00:39:29.76
It suddenly get thicken.
00:39:29.80\00:39:31.13
Yeah, I see it. Yep.
00:39:31.17\00:39:32.50
So it's not gonna take long now.
00:39:32.53\00:39:33.87
And then we're gonna
kind of just make it together.
00:39:33.90\00:39:37.04
You don't, you don't have to.
00:39:37.07\00:39:38.74
You don't have to make it?
No, you don't have to at all.
00:39:38.77\00:39:40.64
But if you want
to, you can just,
00:39:40.68\00:39:42.61
you don't even have to
thicken it on the stove.
00:39:42.64\00:39:44.08
You can just mix
it with your pasta
00:39:44.11\00:39:45.78
and put it in a casserole
dish and put it in the oven.
00:39:45.81\00:39:47.95
What? Yeah, absolutely.
00:39:47.98\00:39:49.45
So there's two
ways you can do it.
00:39:49.48\00:39:50.82
Like I said, we're a
family of instant gratification.
00:39:50.85\00:39:52.95
So we just pour the
cheese and mix it up and enjoy.
00:39:52.99\00:39:55.92
Oh, that's great, that's great.
00:39:55.96\00:39:57.79
Yeah, so I'm feeling
it thicken on the way.
00:39:57.83\00:39:59.73
Yeah.
00:39:59.76\00:40:01.10
And, you know what, as longer,
00:40:01.13\00:40:02.46
the longer that you
leave it on the stove,
00:40:02.50\00:40:04.73
the thicker it's going to be.
00:40:04.77\00:40:06.10
Yes, now, is this
good for Sabbath lunch?
00:40:06.13\00:40:11.04
You know, this is
something that what I do
00:40:11.07\00:40:12.67
when I'm gonna do this is
00:40:12.71\00:40:14.14
I don't cook the
pasta ahead of time.
00:40:14.18\00:40:15.91
I make the cheese
sauce, but I leave it without,
00:40:15.94\00:40:18.21
I don't thicken it.
00:40:18.25\00:40:19.58
I just leave it
in the refrigerator.
00:40:19.61\00:40:20.95
And then what happens is,
is when I'm cooking my pasta,
00:40:20.98\00:40:23.25
I thicken it up very
quickly and mix it together,
00:40:23.28\00:40:25.45
and it's very simple recipe.
00:40:25.49\00:40:27.19
And if you want though,
00:40:27.22\00:40:28.56
you could also
put the pasta together
00:40:28.59\00:40:30.06
and then just bake
it right in the oven
00:40:30.09\00:40:31.63
without even
thickening it like I said.
00:40:31.66\00:40:33.19
Can we try? It is
starting to get ready.
00:40:33.23\00:40:34.83
Oh, yeah, you're getting close.
00:40:34.86\00:40:36.30
I'm gonna say let's
go a little bit long.
00:40:36.33\00:40:38.17
I like it to really
stick to that pasta.
00:40:38.20\00:40:40.97
I'm stirring, I'm doing my job.
00:40:41.00\00:40:42.80
Yeah, you're doing great.
00:40:42.84\00:40:44.87
So this is.
00:40:44.91\00:40:46.24
And what I like about
this it's very nutritious.
00:40:46.27\00:40:48.31
And did you know,
00:40:48.34\00:40:49.68
it has a lot of
health benefits too.
00:40:49.71\00:40:51.65
You know, when we
think about cheese,
00:40:51.68\00:40:53.55
we think about, you know,
high cholesterol, high sodium,
00:40:53.58\00:40:58.42
all these things that
you know affect our health.
00:40:58.45\00:41:01.02
But if we can find
foods that we can substitute,
00:41:01.06\00:41:04.53
you know, is this gonna
taste exactly like cheese?
00:41:04.56\00:41:07.86
It's not gonna
taste exactly like cheese.
00:41:07.90\00:41:09.23
No, no.
00:41:09.26\00:41:10.60
But can we find something
that is delicious and healthy.
00:41:10.63\00:41:13.03
Exactly. And
that's what we wanna do.
00:41:13.07\00:41:14.40
So that's what we like to do.
00:41:14.44\00:41:16.07
That's what we're doing.
Oh, well, you're almost there.
00:41:16.10\00:41:18.11
Look at that. Look
how thick it's getting.
00:41:18.14\00:41:20.31
You know what I like
this too. I like to pour this.
00:41:20.34\00:41:22.18
All right, this is a
great little snack on nachos.
00:41:22.21\00:41:24.85
Yes!
00:41:24.88\00:41:26.21
You could or
another thing you can do
00:41:26.25\00:41:28.42
is on a big potato
with some broccoli.
00:41:28.45\00:41:31.09
You know, there's so many things
00:41:31.12\00:41:32.45
you can use this
cheese sauce for,
00:41:32.49\00:41:33.82
but you can see how
thick and rich it is really.
00:41:33.86\00:41:35.42
I'm gonna try this.
00:41:35.46\00:41:36.79
It's really and it's so simple.
00:41:36.83\00:41:38.26
That's the nice thing about it.
00:41:38.29\00:41:39.63
I think we're
almost ready. Let's do it.
00:41:39.66\00:41:41.40
All right, so
when we pour this in,
00:41:41.43\00:41:42.76
and I don't
wanna, let's find a...
00:41:42.80\00:41:44.23
Oh, there's a spoon right there.
00:41:44.27\00:41:45.60
This one? Yeah, let's use that.
00:41:45.63\00:41:47.57
So look at that. It's real neat.
00:41:47.60\00:41:49.17
Once it starts
thickening it really...
00:41:49.20\00:41:50.71
Gonna turn you off
here, and we'll take that.
00:41:50.74\00:41:52.81
And pour it in.
Oh, you go ahead.
00:41:52.84\00:41:54.28
Should I just pour it
in? Yeah, go right ahead.
00:41:54.31\00:41:55.71
Here we go.
00:41:55.74\00:41:58.55
All of it? Yeah.
00:41:58.58\00:41:59.91
You know, I find that
this recipe is a perfect
00:41:59.95\00:42:02.65
one pound of pasta.
00:42:02.68\00:42:04.02
Because you know what?
00:42:04.05\00:42:05.39
You don't wanna make
your macaroni and cheese.
00:42:05.42\00:42:07.42
It's macaroni and cheese.
00:42:07.46\00:42:08.79
So you need to make sure
you have the cheese, right?
00:42:08.82\00:42:10.63
You want it
creamy and delicious.
00:42:10.66\00:42:11.99
Oh, yes. So we're gonna...
00:42:12.03\00:42:13.36
Now is this
gluten free macaroni?
00:42:13.40\00:42:15.26
Actually, I'm using gluten free.
00:42:15.30\00:42:16.73
Yes, I am.
00:42:16.77\00:42:18.10
Today, I'm using gluten
free, I like to be conscious of.
00:42:18.13\00:42:21.20
A lot of times we have people
that have gluten sensitivities
00:42:21.24\00:42:23.44
or gluten intolerance.
00:42:23.47\00:42:25.44
Not so much celiac
disease, but you do see.
00:42:25.47\00:42:27.78
And you know, I've
really done a lot of research
00:42:27.81\00:42:29.61
because I find that
even at the Lifestyle Center
00:42:29.64\00:42:31.81
where I'm at,
00:42:31.85\00:42:33.18
we get a lot of
international people.
00:42:33.21\00:42:34.65
And you know what happens
and also at the Wildwood Center
00:42:34.68\00:42:37.05
for Health Evangelism,
00:42:37.09\00:42:38.42
we have students
from all over the world.
00:42:38.45\00:42:39.99
You know, they
come to this country,
00:42:40.02\00:42:41.46
and they don't
have gluten intolerance.
00:42:41.49\00:42:43.09
But as soon as they get here,
they have a problem right away,
00:42:43.12\00:42:45.59
and they have sensitivity.
00:42:45.63\00:42:47.20
So that's why I like to
be conscious about that.
00:42:47.23\00:42:49.06
I'm not gluten free
myself, but I always try to,
00:42:49.10\00:42:51.83
you know, accommodate.
00:42:51.87\00:42:53.20
I like that.
00:42:53.23\00:42:54.57
And, you know, it's interesting,
00:42:54.60\00:42:55.94
and I think that what
happens is it's not necessarily,
00:42:55.97\00:42:57.81
you know,
00:42:57.84\00:42:59.31
sometimes our wheat
has a lot of hybrids in it
00:42:59.34\00:43:01.68
that really, they make
a high content of gluten.
00:43:01.71\00:43:04.05
So if somebody is a
little bit sensitive,
00:43:04.08\00:43:05.58
they will see it
in the United States.
00:43:05.61\00:43:07.52
But the second part
also too, is that, you know,
00:43:07.55\00:43:11.09
I think that the way
that we farm our food
00:43:11.12\00:43:13.96
is a lot of times to
with the chemicals...
00:43:13.99\00:43:15.79
GMO.
00:43:15.82\00:43:17.16
Yes, genetically modified foods.
00:43:17.19\00:43:18.59
I really, I've done a
lot of research on that.
00:43:18.63\00:43:20.36
And I agree that that
has something to do with it.
00:43:20.40\00:43:22.13
Okay. So here we are.
00:43:22.16\00:43:23.50
We are ready.
00:43:23.53\00:43:24.87
I'm gonna
actually put a little bit.
00:43:24.90\00:43:26.70
This is gonna be hot so.
Okay, you wanna taste it?
00:43:26.74\00:43:28.47
Yeah. Could we?
00:43:28.50\00:43:30.57
I'm gonna put a little bit here.
00:43:30.61\00:43:31.94
Now we're gonna go
to our next recipe.
00:43:31.97\00:43:35.01
This is hot, though,
so you're gonna need to
00:43:35.04\00:43:36.71
let it cool for a minute.
00:43:36.75\00:43:38.08
Yeah, let it cool.
00:43:38.11\00:43:39.45
But we'll put some here for you.
00:43:39.48\00:43:40.85
And then I also have
the barbecue sandwich
00:43:40.88\00:43:42.22
if you like to try that one.
00:43:42.25\00:43:43.59
Oh, yeah.
00:43:43.62\00:43:44.95
I think this pair is nice.
00:43:44.99\00:43:46.32
Like I said, my husband likes
to eat it even without a bun.
00:43:46.35\00:43:47.69
He puts it right with
the macaroni and cheese.
00:43:47.72\00:43:49.79
Okay, should I try it?
00:43:49.82\00:43:52.19
Oh, that's one
or the other. Okay.
00:43:52.23\00:43:53.70
Sorry, it's a little sloppy.
00:43:53.73\00:43:55.06
It supposed to
be like sloppy joe.
00:43:55.10\00:43:56.43
Okay, here we go.
00:43:56.46\00:43:57.80
That's what happens, right?
00:44:04.24\00:44:05.57
Absolutely delicious.
00:44:10.68\00:44:14.05
Isn't it amazing?
00:44:14.08\00:44:15.42
Now the texture is
almost like a pulled...
00:44:15.45\00:44:16.79
The texture, you would
never know it's mushroom,
00:44:16.82\00:44:19.45
and I'm gonna taste a macaroni.
00:44:19.49\00:44:21.22
I blow on that one though.
00:44:21.26\00:44:22.96
Here we go.
00:44:22.99\00:44:24.33
Carin...
00:44:27.13\00:44:28.56
I told you. This is amazing.
00:44:28.60\00:44:29.93
That's the fan favorite.
00:44:29.96\00:44:31.30
Everybody loves
that macaroni and cheese.
00:44:31.33\00:44:32.67
Oh, well, time has run out
for this recipe right here.
00:44:32.70\00:44:37.24
So we need to go on,
00:44:37.27\00:44:38.71
this is delicious,
to our next recipe.
00:44:38.74\00:44:41.81
Here's our next recipe.
00:44:41.84\00:44:43.18
So this is another simple,
all in one blender recipe,
00:44:43.21\00:44:46.21
is the happy apple pie smoothie.
00:44:46.25\00:44:48.02
Great.
00:45:19.85\00:45:21.18
All right, this is exciting.
00:45:21.22\00:45:23.32
This happy...
00:45:23.35\00:45:24.92
You have to be happy
when you make this, right?
00:45:24.95\00:45:26.76
Absolutely. Apple pie smoothie.
00:45:26.79\00:45:28.26
Let's do it. All right.
00:45:28.29\00:45:29.62
Well, you know, again,
00:45:29.66\00:45:30.99
and another American
classic apple pie, right?
00:45:31.03\00:45:32.69
Oh, that's true.
00:45:32.73\00:45:34.06
So we're gonna
do it in a smoothie.
00:45:34.10\00:45:35.43
So I'm starting
with some cashews again,
00:45:35.46\00:45:37.37
and I soaked them, so
I'm just gonna drain them.
00:45:37.40\00:45:39.97
Yeah.
00:45:40.00\00:45:41.34
And rinse them a little bit.
00:45:41.37\00:45:44.24
It should be nice and soft, huh?
00:45:44.27\00:45:45.94
Yeah, they are...
00:45:45.97\00:45:47.34
Actually cashews
are one of the best nuts
00:45:47.38\00:45:50.95
to actually use in a blender
00:45:50.98\00:45:52.35
'cause it
really blends smoothly.
00:45:52.38\00:45:53.72
Yes.
00:45:53.75\00:45:55.08
I put that out
the way. All right.
00:45:55.12\00:45:56.45
And then we've
got some almond milk.
00:45:56.48\00:45:58.09
Oh, I love almond milk.
00:45:58.12\00:46:00.26
That's what I
have with my cereal.
00:46:00.29\00:46:03.09
And apple juice,
00:46:03.12\00:46:05.49
you can use apple cider too,
00:46:05.53\00:46:06.86
that would actually even
give it a more appley flavor.
00:46:06.90\00:46:08.30
Oh, apple cider? Yeah.
00:46:08.33\00:46:09.73
And then we have some ice
00:46:09.76\00:46:11.10
that's gonna give us a
little bit of our smoothie.
00:46:11.13\00:46:13.30
Yeah.
00:46:13.34\00:46:14.80
And for our sweetener,
we're gonna use maple syrup.
00:46:14.84\00:46:17.71
Oh, again maple
syrup, very good.
00:46:17.74\00:46:20.91
We use that... And vanilla.
00:46:20.94\00:46:22.28
And vanilla. Oh, nice flavor.
00:46:22.31\00:46:24.25
All right.
00:46:24.28\00:46:25.61
Let's not forget our apples.
00:46:25.65\00:46:26.98
What's in apple pie
smoothie without apples, right?
00:46:27.02\00:46:29.88
Exactly.
00:46:29.92\00:46:31.25
So we have fresh
apples Some apples.
00:46:31.29\00:46:34.56
An apple a day keeps
the doctor away, right?
00:46:34.59\00:46:36.42
There you go.
00:46:36.46\00:46:38.19
And lastly,
we're gonna season it
00:46:38.23\00:46:39.96
with a little
cardamom and some coriander.
00:46:40.00\00:46:43.87
And I'm using this
instead of cinnamon
00:46:43.90\00:46:46.23
because cinnamon is a bit
of an irritant to the stomach,
00:46:46.27\00:46:49.20
because it's a spice.
00:46:49.24\00:46:50.57
So this will give us
that warm apple pie flavor.
00:46:50.61\00:46:52.97
Yes. All right.
00:46:53.01\00:46:54.34
Let's go and
blend it. That's it.
00:46:54.38\00:46:57.08
Here we go.
00:46:57.11\00:47:00.62
And again, we'll
start on low. Hmm-mm.
00:47:00.65\00:47:03.65
Okay. All right.
00:47:27.11\00:47:28.84
Here we go.
00:47:28.88\00:47:31.51
And you get to
try it. How's that?
00:47:31.55\00:47:33.58
It's apple pie in a glass. Yeah.
00:47:33.62\00:47:37.25
You don't have
to slice it, do you?
00:47:37.29\00:47:38.72
No, and you don't have to
make a pie crust in that mix.
00:47:38.75\00:47:41.62
Oh, that's right.
00:47:41.66\00:47:42.99
Yeah, sometimes
that's difficult for people.
00:47:43.02\00:47:45.56
Oh, it looks so
good. Here you go.
00:47:45.59\00:47:46.93
Okay, here's my blue straw.
00:47:46.96\00:47:49.13
So let's try it.
00:47:49.16\00:47:50.50
This is delicious.
00:47:55.80\00:47:57.14
It's like an
apple pie in a glass.
00:47:57.17\00:47:58.91
It is so good.
00:47:58.94\00:48:01.31
Thank you. I'm gonna try this.
00:48:01.34\00:48:03.48
And easy. And I
feel happy Again easy.
00:48:03.51\00:48:05.91
Your best friend in the
kitchen is your blender.
00:48:05.95\00:48:08.42
Or first your
husband, then your blender.
00:48:08.45\00:48:11.05
All right. There you go.
00:48:11.09\00:48:12.42
Well, thank you.
00:48:12.45\00:48:13.79
Well, we're gonna go
on to our next recipe.
00:48:13.82\00:48:16.62
All right.
00:48:16.66\00:48:17.99
So we're gonna do a
pecan carob chip cookie.
00:48:18.03\00:48:20.46
Okay, here we go.
00:48:59.03\00:49:00.37
Let's start this
wonderful cookie.
00:49:00.40\00:49:03.10
Yes, this cookie
is like a traditional
00:49:03.14\00:49:05.77
chocolate chip cookie.
00:49:05.81\00:49:07.14
But we're gonna use
carob instead of chocolate.
00:49:07.18\00:49:09.51
And we are using
no refined flours
00:49:09.54\00:49:12.68
and only raw sugar
or turbinado sugar,
00:49:12.71\00:49:15.28
which is just a very
partially refined sugar.
00:49:15.32\00:49:17.65
It's not like a white sugar.
00:49:17.69\00:49:19.22
Let's do it. All right.
00:49:19.25\00:49:20.89
So we have some
whole wheat flour
00:49:20.92\00:49:23.96
and some whole
wheat pastry flour.
00:49:23.99\00:49:25.53
Oh, pastry flour.
00:49:25.56\00:49:27.30
Yes, it's just a finer grind.
00:49:27.33\00:49:29.20
So I'm gonna be
using a little baking soda.
00:49:29.23\00:49:32.97
A little baking
powder and some salt.
00:49:33.00\00:49:35.74
And while I'm gonna mix this up.
00:49:35.77\00:49:37.34
I'm just gonna
whisk this together.
00:49:37.37\00:49:38.77
And I'm gonna have you
put in the wet ingredients
00:49:38.81\00:49:40.18
and the sugar.
00:49:40.21\00:49:41.54
So you're gonna put
the turbinado sugar in.
00:49:41.58\00:49:42.98
Shall I start with that first?
00:49:43.01\00:49:44.35
Sure. Okay.
00:49:44.38\00:49:45.71
And you could put
the coconut oil in
00:49:45.75\00:49:47.08
because that's
warm, that's kind of start
00:49:47.12\00:49:49.08
melting the sugar a little bit.
00:49:49.12\00:49:51.45
Okay.
00:49:51.49\00:49:52.82
And then, of course,
you've got some water.
00:49:52.85\00:49:54.22
Right here is the water.
00:49:54.26\00:49:56.96
And molasses and vanilla.
00:49:56.99\00:50:01.00
Here we go.
00:50:01.03\00:50:02.76
Let me get my little...
00:50:02.80\00:50:05.87
Oh, good Molasses
are always sticky, right?
00:50:05.90\00:50:08.44
Yeah.
00:50:08.47\00:50:10.67
Okay.
00:50:10.71\00:50:12.54
So we put the molasses in it,
00:50:12.57\00:50:14.18
which she's told me
is very good for you.
00:50:14.21\00:50:16.18
Very high in iron and potassium.
00:50:16.21\00:50:18.65
Okay.
00:50:18.68\00:50:20.08
And what is this?
That's vanilla flavoring.
00:50:20.12\00:50:22.98
And lastly, another thing
that's gonna make this cookie
00:50:23.02\00:50:26.12
buttery is
actually cashew butter.
00:50:26.15\00:50:29.46
You could use
also almond butter,
00:50:29.49\00:50:31.26
we're using a very creamy one.
00:50:31.29\00:50:33.23
Yeah, it is creamy.
00:50:33.26\00:50:34.60
And that, that
along with the coconut oil
00:50:34.63\00:50:36.36
is gonna give that
buttery taste that you're used
00:50:36.40\00:50:38.57
to in a nice cookie.
00:50:38.60\00:50:42.10
Okay, so we're
gonna mix this together.
00:50:42.14\00:50:44.14
Yep, you get that all together.
00:50:44.17\00:50:45.51
And then I'm
gonna pour the flour
00:50:45.54\00:50:46.88
and we're just gonna continue
to mix that to make a dough.
00:50:46.91\00:50:49.24
All right, here we go.
00:50:49.28\00:50:51.58
So you can
actually use the whisk.
00:50:51.61\00:50:53.98
I think it's
better. Let me use it.
00:50:54.02\00:50:55.35
Is whisk better? Let's use that.
00:50:55.38\00:50:57.95
Here we go.
00:50:57.99\00:50:59.32
Oh, yeah, it's much
easier with the whisk.
00:51:02.16\00:51:07.10
So you mix
everything really well.
00:51:07.13\00:51:08.86
Yeah, and now
what I'm gonna do is
00:51:08.90\00:51:10.23
I'm gonna start
putting this flour in.
00:51:10.27\00:51:12.03
Okay.
00:51:12.07\00:51:13.40
Now the one thing
about this cookie is
00:51:13.44\00:51:14.77
once you make your dough,
00:51:14.80\00:51:16.14
you're gonna wanna let it rest
00:51:16.17\00:51:18.17
for about maybe an
hour, up to an hour.
00:51:18.21\00:51:20.31
Okay.
00:51:20.34\00:51:21.68
And that's gonna let the gluten
00:51:21.71\00:51:23.81
start to bind
together with everything
00:51:23.85\00:51:26.61
and just make a nice
texture for our cookie.
00:51:26.65\00:51:28.98
Yeah. So here we go.
00:51:29.02\00:51:30.35
And if you wanna use this spoon,
00:51:30.39\00:51:31.72
you can now use that spoon.
00:51:31.75\00:51:33.09
All right. Here we go.
00:51:33.12\00:51:34.46
Yep, 'cause we got
all that cookie dough
00:51:34.49\00:51:35.82
starting to thicken up already.
00:51:35.86\00:51:37.19
Yes, it is.
00:51:37.23\00:51:38.66
Okay.
00:51:38.69\00:51:40.10
Now, we have
this and you mix it.
00:51:40.13\00:51:42.86
You said just
mix it up together.
00:51:42.90\00:51:44.63
Yes, you're gonna
mix everything together.
00:51:44.67\00:51:46.00
Well, you can
mix with the spoon.
00:51:46.03\00:51:47.40
There you go. You
got it almost out.
00:51:47.44\00:51:49.84
Okay.
00:51:49.87\00:51:51.21
Well, that's good.
00:51:51.24\00:51:52.57
Yeah, that's right. Here we go.
00:51:52.61\00:51:53.94
Exactly, I'll get
this out of the way.
00:51:53.98\00:51:55.31
And then what we're
gonna do is we're gonna mix in
00:51:55.34\00:51:57.48
our carob chips.
00:51:57.51\00:51:59.45
Okay, carob chips.
00:51:59.48\00:52:01.02
Yes.
00:52:01.05\00:52:02.38
And pecans, again,
00:52:02.42\00:52:04.52
because we were trying
to do a southern theme,
00:52:04.55\00:52:06.25
I went with a pecan.
00:52:06.29\00:52:07.62
All right.
00:52:07.66\00:52:08.99
But again, any nut would do.
00:52:09.02\00:52:10.59
Okay.
00:52:10.63\00:52:12.06
Mix it up? Sure.
00:52:12.09\00:52:13.43
Once we get that all together.
00:52:13.46\00:52:15.80
Sometimes I just go
ahead and use my hand.
00:52:15.83\00:52:17.50
So I mean. Yeah.
00:52:17.53\00:52:19.07
And with the magic
of television, let's do.
00:52:19.10\00:52:22.30
And I have some done already.
00:52:22.34\00:52:23.81
So whip it out of
the oven. Here we go.
00:52:23.84\00:52:25.34
Take it out of the oven.
00:52:25.37\00:52:27.64
It's gonna be
delicious, smells good.
00:52:27.68\00:52:31.11
And... Here we go.
00:52:31.15\00:52:32.48
Here's our final product.
00:52:32.51\00:52:34.08
Yum! Looks good.
00:52:34.12\00:52:35.88
We put that right down
here on our countertop.
00:52:35.92\00:52:38.89
And those are our cookies.
00:52:38.92\00:52:41.02
All right, Oh, it looks so good.
00:52:41.06\00:52:43.22
Well, we're gonna
go into a quick break,
00:52:43.26\00:52:45.13
so you can get
some information on
00:52:45.16\00:52:46.76
how to get in touch with Carin.
00:52:46.80\00:52:49.40
LIGHT offer short courses
in medical missionary work
00:52:49.43\00:52:52.60
at your church, online
00:52:52.63\00:52:54.60
or at a LIGHT school nearby.
00:52:54.64\00:52:56.87
These courses are
designed to train missionaries
00:52:56.91\00:52:59.27
with the knowledge and
practical experience necessary
00:52:59.31\00:53:02.44
in order to minister to
the needs of communities
00:53:02.48\00:53:05.01
and individuals physically,
mentally, and spiritually.
00:53:05.05\00:53:08.98
To find out more about
their different packages,
00:53:09.02\00:53:11.49
visit their website,
LightingTheWorld.org.
00:53:11.52\00:53:14.96
That's LightingTheWorld.org.
00:53:14.99\00:53:17.63
You may also call
them at 706-820-9804.
00:53:17.66\00:53:23.53
If you'd prefer to write,
00:53:23.57\00:53:24.97
their mailing address
is LIGHT, P.O. Box 58,
00:53:25.00\00:53:29.44
Wildwood, Georgia 30757.
00:53:29.47\00:53:34.08
Carin, this food is
absolutely delicious.
00:53:34.11\00:53:36.98
Why don't you just do a
recap of what was made today?
00:53:37.01\00:53:39.15
Sure.
00:53:39.18\00:53:40.52
We have the hearty
chicken-less vegetable soup.
00:53:40.55\00:53:43.45
We have a pulled
barbeque mushroom sandwich.
00:53:43.49\00:53:46.89
We have macaroni and cheese,
the happy apple pie smoothie.
00:53:46.92\00:53:50.99
And we have pecan
carob chip cookies.
00:53:51.03\00:53:54.30
Absolutely delicious.
00:53:54.33\00:53:55.80
Now share with us,
Carin, about your ministry.
00:53:55.83\00:53:59.20
You go around to churches
00:53:59.23\00:54:00.57
and you minister through recipes
00:54:00.60\00:54:03.10
and you do demonstrations,
food demonstrations.
00:54:03.14\00:54:06.07
We do.
00:54:06.11\00:54:07.44
We do cooking classes
00:54:07.48\00:54:08.81
as well as we do
training for churches
00:54:08.84\00:54:10.78
to do health evangelism.
00:54:10.81\00:54:12.41
So we do a whole health
emphasis weekend or a week,
00:54:12.45\00:54:15.88
whatever the church wants.
00:54:15.92\00:54:17.35
We have a car so we will travel.
00:54:17.39\00:54:18.89
Amen.
00:54:18.92\00:54:20.29
Well, thank you
again for joining us.
00:54:20.32\00:54:22.82
And I hope you were blessed
by this wonderful recipe.
00:54:22.86\00:54:26.80
Until next time, have
a blessed day in Jesus.
00:54:26.83\00:54:29.53