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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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.
00:01:10.17\00:01:14.94
My name is Angela Lomacang,
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I'm glad that
you've tuned in today.
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You better get your pencil,
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your paper, start taping this,
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call for our recipe,
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we'll show that, call later on
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and we will give you the recipes
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for all of these
wonderful cooking.
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Today our guest, her
name is Carin Lynch from,
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originally from New Jersey.
00:01:35.32\00:01:38.19
Welcome, Carin.
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Hi, Angie, how are you?
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I'm good and she's my neighbor,
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'cause I was raised in Brooklyn.
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And she's my
New Jersey neighbor.
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So I'm so excited that
you are joining us today.
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Thank you.
00:01:49.94\00:01:51.27
And you're sharing some
amazing recipes, aren't you?
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Well, I hope so.
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Well, tell us a
little bit about yourself,
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so our viewers
can know who you are?
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Sure.
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Well, I'm originally
like you said from New Jersey.
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But my husband and I
really felt the Lord calling us
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and the Holy Spirit
working on our hearts
00:02:04.89\00:02:06.32
to do full time ministry.
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So we decided
about two years ago
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to become medical missionaries.
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So we went down to Wildwood,
the Center of Health Evangelism
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and we took the Wildwood
medical missionary program.
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Yes.
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And during that experience
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we ended up working at
the Wildwood Lifestyle Center
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as the cooking
class instructors.
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And then after that,
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we took a position
with Light Ministries.
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And now that which is
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the Lay Institute for
Global Health Training.
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And we are the North
American Directors for Light.
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What a blessing. Yes.
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It's been a whirlwind
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and a wonderful
journey for the Lord.
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Yes.
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Now, you also were
certified in what other area,
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you got your certification?
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Actually, I have a certificate
in plant based nutrition from
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Cornell University's
Center for Nutritional Studies.
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Oh, very impressive.
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Now also, you have
some wonderful recipes
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that she's
going to share with us
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and right now, let's go and see
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what we're going
to be cooking today.
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All right, so
we're going to start
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with parmesan style cheese.
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We're going to do a
mocks-a-rella cheese,
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a caprese
salad, a zucchini stew,
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a spinach and
walnut pesto pasta,
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and a carrot hazelnut mousse.
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Oh, that sounds amazing.
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Now, let's see.
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We're going to start
today with parmesan cheese.
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Yes.
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Now parmesan cheese is
used in so many things, right?
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Exactly.
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And you can use this
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like you would
any parmesan cheese.
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So this is...
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And it's a great substitute
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and it's completely plant based.
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I love it.
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And you could refrigerate
it? Absolutely, absolutely.
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Just leave in the refrigerator
in an airtight container
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and it'll last for a while.
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Oh, very good.
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So let's get going with
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this wonderful
parmesan cheese recipe.
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Let's see what
the ingredients are.
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All right.
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All right. Okay, now let's go.
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You have some ingredients here
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and which one are
we going to start with?
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Well, we're going to
start with our roasted cashews,
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but everything goes
right in the blender.
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So it's
actually... You said roasted.
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Can you use raw?
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You could use raw,
but I like the roasted
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because it just
really intensifies the flavor
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a little bit more.
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So I think that the
roasted work best in this,
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but you can use raw
cashews if you want.
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Okay.
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So I'm going to add, excuse me,
I'm just gonna move this down.
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And I'm just
going to add my cashews.
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Okay.
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And we're using
some sesame seeds.
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These are raw sesame seeds,
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but you could use
toasted sesame seeds.
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No problem. Okay.
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We have some
Himalayan pink salt.
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Why is it Himalayan
pink? Why do you use that?
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Well, actually, the
reason why it's pink
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is because it is
very high in minerals.
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In fact, it has 84
trace minerals in it
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and it's actually mined
about 5000 feet below sea level.
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So it is actually 99% pure. Wow.
00:05:01.53\00:05:04.77
Yeah, so I used the
Himalayan pink salt when I can.
00:05:04.80\00:05:07.17
Some garlic
powder. Garlic powder.
00:05:07.20\00:05:10.84
And nutritional yeast.
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Okay. This is some color.
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That's right and good flavor.
00:05:14.61\00:05:16.64
And then lemon juice,
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and lemon juice is the trick
to give it a little sharpness.
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Oh, really? Yep.
00:05:20.42\00:05:22.22
A little lemon
juice. Let's try this.
00:05:22.25\00:05:24.19
And this is just so
simple. We're going to...
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Oh, you got that wrong
here, let's put that this way.
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Let's put it on right.
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Yeah, make sure that
doesn't go flying, right?
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All right, so we're
just going to blend this up
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until everything is just
kind of a powdery substance.
00:05:33.43\00:05:35.93
So let's start and mix it.
00:05:35.96\00:05:37.30
Let's try it.
00:05:37.33\00:05:41.37
Okay, look at that.
00:05:41.40\00:05:46.54
I'm gonna do.
00:05:46.57\00:05:47.91
I see it's sticking
to the sides a little bit
00:05:47.94\00:05:49.38
so let's just...
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Thank you.
00:05:51.71\00:05:53.05
Let's push that down
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and make sure
everything is nice and fine.
00:05:54.45\00:05:55.78
Yes. Yes.
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You want a little
texture with it but...
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Yeah.
00:05:59.12\00:06:00.46
But we want to make
sure it's all blended nice.
00:06:00.49\00:06:04.16
Put that back on and...
00:06:04.19\00:06:05.53
Here we go again.
00:06:05.56\00:06:07.10
Here we go.
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And that's all we need to do.
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That's it? That's it.
00:06:20.78\00:06:22.41
It's that simple.
00:06:22.44\00:06:23.78
Now you could double the recipe.
00:06:23.81\00:06:25.15
Absolutely, yeah.
00:06:25.18\00:06:26.51
In fact, it would
be easier to blend
00:06:26.55\00:06:27.88
if you had a
double recipe in there.
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Yeah. Exactly.
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Oh, that's true.
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But we're just going
to just pour this out.
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Okay, and you're lefty.
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I'm left handed. Yeah.
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Okay.
00:06:38.16\00:06:39.49
They say that lefties are
always in their right mind,
00:06:39.53\00:06:41.03
right?
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Yes, I've heard that before.
00:06:42.70\00:06:45.10
Okay, smells awfully good.
00:06:45.13\00:06:48.30
It smells like
actually parmesan cheese.
00:06:48.34\00:06:50.67
Yeah, you know it has...
00:06:50.71\00:06:52.04
and has like that nutty
type of parmesan flavor.
00:06:52.07\00:06:54.61
But even so with
that lemon juice,
00:06:54.64\00:06:56.21
it gives it just
a little sharpness,
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like a parmesan
cheese could have.
00:06:58.38\00:06:59.81
You're right, exactly.
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So we're just
gonna scrape this out.
00:07:01.38\00:07:02.98
Yes, yes.
00:07:03.02\00:07:04.72
Now, you've been doing this
for a long time, haven't you?
00:07:04.75\00:07:08.46
Well, I've actually
been doing cooking classes
00:07:08.49\00:07:10.33
probably about
eight or nine years.
00:07:10.36\00:07:12.33
I started in my home church.
00:07:12.36\00:07:14.30
And yeah, you know,
00:07:14.33\00:07:15.66
we had a health
seminar one time.
00:07:15.70\00:07:17.80
And what happened was,
00:07:17.83\00:07:19.67
we thought it
would be a great idea
00:07:19.70\00:07:21.04
where a doctor come in
to do a health seminar.
00:07:21.07\00:07:23.24
And we said,
00:07:23.27\00:07:24.61
"We should really
have cooking classes."
00:07:24.64\00:07:25.97
And I said, "Yeah."
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Everybody who's right
there, they agreed with me.
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I said, "Okay, who's going
to do the cooking classes?"
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There was dead silence. Oh, oh.
00:07:31.08\00:07:32.41
And I was like,
00:07:32.45\00:07:33.78
"You know, we really
need cooking classes."
00:07:33.82\00:07:35.15
And they said, dead silence.
00:07:35.18\00:07:36.52
So finally I said,
00:07:36.55\00:07:37.89
"All right, I'll do
the cooking classes."
00:07:37.92\00:07:39.25
And since then,
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I've been doing cooking classes.
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Amen.
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This was the start of
your career, wasn't it?
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Exactly.
00:07:44.76\00:07:46.09
You know, it's funny before
we became medical missionaries,
00:07:46.13\00:07:47.46
my husband said,
00:07:47.50\00:07:48.83
"You know, we need to
make sure we trust God."
00:07:48.86\00:07:50.37
And you know, we, and, you know,
00:07:50.40\00:07:52.00
and it's funny because
one day I came home from work
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and I was too young to retire.
00:07:54.17\00:07:56.14
But I was still, you know,
00:07:56.17\00:07:57.74
I knew that this was something
that the Lord was calling us.
00:07:57.77\00:08:00.24
And I just said to my husband,
00:08:00.28\00:08:01.61
"Ron, what do you want me to do?
00:08:01.64\00:08:02.98
Quit my job and do what?
00:08:03.01\00:08:04.35
Cooking classes."
00:08:04.38\00:08:05.71
It's what I do now.
00:08:05.75\00:08:07.08
Left the lifestyle
center, cooking classes
00:08:07.12\00:08:08.92
on the road, at
churches, cooking classes.
00:08:08.95\00:08:11.49
See what the Lord
had in store for you.
00:08:11.52\00:08:12.85
Amen. Amen.
00:08:12.89\00:08:14.42
And this is fun, isn't it?
00:08:14.46\00:08:16.09
You enjoy doing this.
00:08:16.12\00:08:17.53
There is nothing
better than serving the Lord.
00:08:17.56\00:08:19.29
Isn't it? Oh.
00:08:19.33\00:08:20.66
It's the best
experience that I've ever had.
00:08:20.70\00:08:22.03
Absolutely, absolutely. Okay.
00:08:22.06\00:08:24.20
Well, we are going to go on
to our next recipe, which is...
00:08:24.23\00:08:29.50
All right, we're going to
make a mocks-a-rella cheese.
00:08:29.54\00:08:32.07
Okay, this is...
00:08:50.93\00:08:52.26
What do you call
this mocks-a-rella?
00:08:52.29\00:08:53.86
I call it mocks-a-rella
00:08:53.90\00:08:55.23
because it is a
mock cheese, how's that?
00:08:55.26\00:08:58.13
Oh. But
mocks-a-rella. That's right.
00:08:58.17\00:09:00.37
Well, and you know this recipe,
00:09:00.40\00:09:02.30
I kind of put
two things together.
00:09:02.34\00:09:03.94
I'm using a
substance called agar powder.
00:09:03.97\00:09:06.24
Oh, yes.
00:09:06.27\00:09:07.61
And agar is actually a
seaweed and a red seaweed.
00:09:07.64\00:09:09.81
And what they do is
00:09:09.84\00:09:11.18
it's kind of like
a vegetarian gelatin.
00:09:11.21\00:09:13.65
Oh, yes, yes.
00:09:13.68\00:09:15.02
Okay, so it's going
to firm the cheese up,
00:09:15.05\00:09:16.38
and I'm also going to
use some tapioca starch.
00:09:16.42\00:09:18.75
And the tapioca starch is
going to give it stretchability.
00:09:18.79\00:09:21.12
So you can actually
grate this on a pizza.
00:09:21.16\00:09:24.46
When we're done with this,
00:09:24.49\00:09:25.83
you can put it in the
freezer and kind of get it hard
00:09:25.86\00:09:27.66
and then just
grate it on to your pizza
00:09:27.70\00:09:29.53
or on your lasagna.
00:09:29.56\00:09:30.90
Is it stretchy?
It does get stretchy.
00:09:30.93\00:09:32.87
It does so... Wow.
00:09:32.90\00:09:34.50
Okay, let's try this.
00:09:34.54\00:09:35.87
What are...
00:09:35.90\00:09:37.24
What are we going to start with?
00:09:37.27\00:09:38.61
We're going to start
with the agar powder.
00:09:38.64\00:09:39.97
We're going to just
take half cup of water.
00:09:40.01\00:09:41.68
Okay.
00:09:41.71\00:09:43.04
And the agar powder
00:09:43.08\00:09:44.41
and you can get this
in any health food store.
00:09:44.45\00:09:46.61
They will have it.
00:09:46.65\00:09:47.98
Do you want the fire on?
00:09:48.02\00:09:49.35
Yeah, we're going to
put that on in a minute.
00:09:49.38\00:09:50.72
Just move that out
of the way. All right.
00:09:50.75\00:09:52.65
And we can actually
put this even on high
00:09:52.69\00:09:55.32
because we want to
bring it to a bubble.
00:09:55.36\00:09:57.53
Okay.
00:09:57.56\00:09:58.89
And once it bubbles,
00:09:58.93\00:10:00.26
it's gonna thicken like a syrup.
00:10:00.30\00:10:01.63
But we're going to let that...
00:10:01.66\00:10:03.00
But once it gets to a boil,
00:10:03.03\00:10:04.37
we'll let that just thicken
up probably about a minute.
00:10:04.40\00:10:06.47
Oh, okay.
00:10:06.50\00:10:07.84
So what we're going to do
00:10:07.87\00:10:09.20
while that's happening though
00:10:09.24\00:10:10.57
is we're going
to rinse our cashews
00:10:10.61\00:10:11.94
and we're going to
drain them in this bowl.
00:10:11.97\00:10:13.41
So you've soaked the cashews.
00:10:13.44\00:10:14.94
I have, I've soaked
them actually overnight,
00:10:14.98\00:10:17.98
but you can soak them
for about two hours or so,
00:10:18.01\00:10:20.08
it's going to
really soften the cashew.
00:10:20.12\00:10:22.08
But not only soften the cashew,
it's going to do two things,
00:10:22.12\00:10:24.85
it is going to get
the phytic acid off.
00:10:24.89\00:10:27.89
And the phytic acid is an enzyme
00:10:27.92\00:10:30.26
on the outside of nuts,
00:10:30.29\00:10:31.76
and beans, and
seeds, and grains.
00:10:31.79\00:10:34.66
And it actually...
00:10:34.70\00:10:36.30
What happens though,
00:10:36.33\00:10:37.67
if you get too much phytic acid,
00:10:37.70\00:10:39.13
when you eat raw nuts
and things of that nature,
00:10:39.17\00:10:41.34
it blocks the
absorption of certain minerals.
00:10:41.37\00:10:43.27
So you don't want to do that.
00:10:43.30\00:10:44.64
You're going to eat healthy,
00:10:44.67\00:10:46.01
you want to at least get
all the good minerals, right?
00:10:46.04\00:10:47.38
They say a handful of
nuts is usually good for you.
00:10:47.41\00:10:49.88
Exactly.
00:10:49.91\00:10:51.25
Like about, yeah, a
few tablespoons a day.
00:10:51.28\00:10:52.61
Yes. You get this.
00:10:52.65\00:10:53.98
Get that all in there.
Yeah, get it all in there.
00:10:54.02\00:10:55.35
So we'll get
that out of the way.
00:10:55.38\00:10:56.72
Okay.
00:10:56.75\00:10:58.42
And then we're going to just put
00:10:58.45\00:10:59.79
the rest of our ingredients in.
00:10:59.82\00:11:01.16
Oh, here we go.
00:11:01.19\00:11:02.52
So I've got just some water.
00:11:02.56\00:11:05.96
Okay.
00:11:05.99\00:11:07.33
And we have some
tapioca flour or tapioca starch,
00:11:07.36\00:11:10.77
it's actually the
same exact thing so...
00:11:10.80\00:11:13.17
Is it the same
as tapioca pudding,
00:11:13.20\00:11:15.04
is that what we used to make...
00:11:15.07\00:11:16.40
It is the same
tapioca but you actually
00:11:16.44\00:11:17.77
just grind those pearls
00:11:17.81\00:11:19.14
and you can make
a tapioca starch.
00:11:19.17\00:11:20.51
Okay.
00:11:20.54\00:11:21.88
And we have a
little garlic powder
00:11:21.91\00:11:23.24
just for a little flavor.
00:11:23.28\00:11:24.61
Very good.
00:11:24.65\00:11:25.98
What would be Italian
without garlic, right?
00:11:26.01\00:11:27.82
And you're
Italian. That's right.
00:11:27.85\00:11:30.02
Salt. Salt.
00:11:30.05\00:11:32.65
Some nutritional
yeast. All right.
00:11:32.69\00:11:34.79
And a little
lemon juice. So as we...
00:11:34.82\00:11:38.49
We're going to
wait till this thickens,
00:11:38.53\00:11:40.03
because we're going to
blend this all together.
00:11:40.06\00:11:41.56
Right.
00:11:41.60\00:11:43.30
And so that's,
that's just coming now,
00:11:43.33\00:11:45.33
getting warmed up.
00:11:45.37\00:11:46.70
But what we'll do,
while we're waiting,
00:11:46.74\00:11:48.54
I'll get these out of the way.
00:11:48.57\00:11:49.90
Yes.
00:11:49.94\00:11:52.27
Is that we will
take a glass container
00:11:52.31\00:11:55.01
and I'm just going to
use this square container
00:11:55.04\00:11:56.95
and the reason
why I'm using this one
00:11:56.98\00:11:58.31
is because it's easier to cube.
00:11:58.35\00:12:00.12
You see, I've already done one
00:12:00.15\00:12:01.48
because we're going to
have to refrigerate this.
00:12:01.52\00:12:02.85
Exactly.
00:12:02.88\00:12:04.22
So we refrigerate
this for at least an hour,
00:12:04.25\00:12:05.59
so we don't have
another hour, right?
00:12:05.62\00:12:06.96
So what we're going to do
00:12:06.99\00:12:08.32
is we're just going
to take some of the...
00:12:08.36\00:12:09.76
Just a regular oil,
you could use olive oil,
00:12:09.79\00:12:11.89
but olive oil would
make a little bit yellow.
00:12:11.93\00:12:15.16
So I'm just using
just a regular for use.
00:12:15.20\00:12:17.27
The mozzarella is
white. That's right.
00:12:17.30\00:12:19.10
So we don't want
that little yellow,
00:12:19.13\00:12:20.64
yellowness on the outside.
00:12:20.67\00:12:22.64
So I'm just going to use...
00:12:22.67\00:12:24.21
This is probably a
sunflower oil I use.
00:12:24.24\00:12:26.81
It prevents it from sticking?
00:12:26.84\00:12:28.34
Yeah, that's why
we're going to do this.
00:12:28.38\00:12:29.71
We're just going to
brush this on a bit.
00:12:29.74\00:12:31.08
Yeah.
00:12:31.11\00:12:32.45
And then I see that
this is starting to bubble.
00:12:32.48\00:12:36.28
So once it starts to boil,
00:12:36.32\00:12:38.25
we're going to
just let that thicken up
00:12:38.29\00:12:39.72
just a little bit.
00:12:39.75\00:12:41.12
And then we're
going to put everybody...
00:12:41.16\00:12:42.72
You're going to
mix it all together.
00:12:42.76\00:12:44.13
We're going to put
everything in the blender
00:12:44.16\00:12:46.06
and then we're going to
actually heat it on the stove
00:12:46.09\00:12:48.06
until it actually
thickens up a bit.
00:12:48.10\00:12:50.07
Okay. So let's
get this going here.
00:12:50.10\00:12:52.10
Oh, yeah.
00:12:52.13\00:12:53.47
I can see that. That's...
00:12:53.50\00:12:55.14
Very nice.
00:12:55.17\00:12:56.50
You've been cooking a long time.
00:12:56.54\00:12:58.34
Well, I'm not so young now.
00:12:58.37\00:13:00.51
But I have been
cooking a long time.
00:13:00.54\00:13:01.91
Yeah.
00:13:01.94\00:13:03.28
You probably learned
when you were a little girl.
00:13:03.31\00:13:04.88
You know, I love
to be in the kitchen
00:13:04.91\00:13:06.28
and I never realized
that I was going to parlay
00:13:06.31\00:13:09.28
all that
experience in the kitchen
00:13:09.32\00:13:11.29
to serving the Lord.
00:13:11.32\00:13:12.65
So it was an...
It's an amazing journey.
00:13:12.69\00:13:14.36
You Italian mom
like to cook. Yes.
00:13:14.39\00:13:16.62
And actually I'm going to
use one of our family recipes,
00:13:16.66\00:13:20.10
a nice simple,
simple recipe, you know,
00:13:20.13\00:13:22.76
later on we're going
to do a zucchini stew,
00:13:22.80\00:13:25.03
and that is
just something things
00:13:25.07\00:13:27.60
right out of the
garden, nice and fresh.
00:13:27.64\00:13:28.97
Italian recipes.
00:13:29.00\00:13:30.34
Let's try that.
00:13:30.37\00:13:31.71
And Italian made simple
00:13:31.74\00:13:33.07
'cause you can see
how simple these are.
00:13:33.11\00:13:34.44
And that's really
what we wanted to do.
00:13:34.48\00:13:35.81
And again, you know, I
like to make recipes simple,
00:13:35.84\00:13:40.32
nutritious, and delicious.
00:13:40.35\00:13:42.05
Especially these
days, we want things,
00:13:42.08\00:13:43.99
everybody wants
things microwaved, quick now.
00:13:44.02\00:13:45.92
Exactly.
00:13:45.95\00:13:47.29
But nutrition,
nutritious is very...
00:13:47.32\00:13:49.66
Having something nutritious
for you is good, isn't it?
00:13:49.69\00:13:51.83
Exactly. Yeah.
00:13:51.86\00:13:53.19
And, of course, the
last one is delicious.
00:13:53.23\00:13:54.93
I think that the
most should be nutritious.
00:13:54.96\00:13:56.97
But simple,
nutritious, and delicious.
00:13:57.00\00:13:59.77
And delicious
because if you don't like it,
00:13:59.80\00:14:02.40
you're not going to eat it.
00:14:02.44\00:14:03.77
You're going to go
and grab those things
00:14:03.81\00:14:05.47
that are not good for us.
00:14:05.51\00:14:06.84
So we want to make sure
that we have something simple.
00:14:06.88\00:14:09.31
Make it easy, easy ingredients,
nutritious and delicious.
00:14:09.34\00:14:12.91
All right.
00:14:12.95\00:14:14.28
We've gotten this
thickened up a bit.
00:14:14.32\00:14:15.82
So I'm going to pour
this right into our blender.
00:14:15.85\00:14:18.92
Look at that.
00:14:18.95\00:14:23.12
And it's hot, of course.
00:14:23.16\00:14:25.49
Yes. So we got that.
00:14:25.53\00:14:28.20
I just want to make sure
we get it all out of there.
00:14:28.23\00:14:29.76
Yes, okay. Very good.
00:14:29.80\00:14:31.83
All right, we'll
put this over here.
00:14:31.87\00:14:34.07
And I'll turn this off
for a minute while we blend.
00:14:34.10\00:14:36.67
Okay, here we go.
00:14:36.71\00:14:38.04
And when we have
nuts, when you have nuts,
00:14:38.07\00:14:39.41
you really should try to blend
00:14:39.44\00:14:41.94
for at least
like about 30 seconds
00:14:41.98\00:14:44.31
to anywhere to a minute
00:14:44.35\00:14:45.68
depending on how high
speed your blender is.
00:14:45.71\00:14:47.78
Right.
00:14:47.82\00:14:49.15
So we're going
to get started here
00:14:49.18\00:14:50.52
and get this blending.
00:14:50.55\00:14:51.89
Oh, yeah.
00:14:51.92\00:14:55.29
Okay.
00:15:02.70\00:15:04.93
It's very creamy.
00:15:04.97\00:15:06.30
There you go. Yes.
00:15:06.33\00:15:07.67
So we're now, you know,
00:15:07.70\00:15:09.04
then why we want
to blend it so much
00:15:09.07\00:15:10.41
is we really don't
want any grittiness,
00:15:10.44\00:15:11.77
and nuts sometimes
take a little bit to really,
00:15:11.81\00:15:14.31
you know, blend.
00:15:14.34\00:15:15.68
But these are well soaked.
00:15:15.71\00:15:17.05
Yes, they were,
they definitely were.
00:15:17.08\00:15:18.41
And cashews happened to be
00:15:18.45\00:15:19.78
one of the softer
nuts anyway that we use.
00:15:19.81\00:15:22.12
So when we're doing a
lot of plant based cooking.
00:15:22.15\00:15:24.09
Switch places. Sure.
00:15:24.12\00:15:25.45
So now what I'm going to do is
00:15:25.49\00:15:26.82
I'm just going to pour
this right into a saucepan.
00:15:26.86\00:15:28.26
Okay.
00:15:28.29\00:15:29.62
And then we'll get
that flame on in a minute.
00:15:29.66\00:15:31.99
Let me see, maybe
I'll just use this.
00:15:32.03\00:15:33.36
That one. Okay. Yeah,
just to get it all out.
00:15:33.40\00:15:35.80
It's a good one.
00:15:35.83\00:15:37.93
You always want to get
as much as you can out.
00:15:37.97\00:15:39.83
Exactly. Waste not want not.
00:15:39.87\00:15:41.47
Yeah.
00:15:41.50\00:15:42.84
I love how the coloring of
this is so mozzarella looking.
00:15:42.87\00:15:47.44
Yes. And you know what?
00:15:47.48\00:15:48.81
Mozzarella is
such a mild cheese.
00:15:48.84\00:15:50.18
So this just has
just a nice mild flavor.
00:15:50.21\00:15:53.65
So it'll match
with so many things,
00:15:53.68\00:15:55.12
it won't overpower.
00:15:55.15\00:15:56.48
What about with baked ziti?
00:15:56.52\00:15:58.72
Absolutely.
00:15:58.75\00:16:00.09
Again, you could take
this and put it in the freezer.
00:16:00.12\00:16:02.32
And then you could just take it
00:16:02.36\00:16:03.69
when it's hard
like that and grate it.
00:16:03.73\00:16:05.06
And it'll be all
over your baked ziti
00:16:05.09\00:16:06.56
and it'll melt beautifully.
00:16:06.59\00:16:08.23
One of my favorite's baked ziti.
00:16:08.26\00:16:09.93
There you go. All right.
00:16:09.96\00:16:11.77
So we're going
to get this started.
00:16:11.80\00:16:13.17
Okay.
00:16:13.20\00:16:14.54
And now I'm
going to use this one.
00:16:14.57\00:16:17.51
And you're going to
notice that as this heats up,
00:16:17.54\00:16:19.84
it's going to actually
get a little like clumpy
00:16:19.87\00:16:22.24
and then it'll
start coming together
00:16:22.28\00:16:23.61
and you'll see
it's very stretchy.
00:16:23.65\00:16:25.05
And that's when we're
going to actually put it in here
00:16:25.08\00:16:28.08
'cause this will be our mould.
00:16:28.12\00:16:29.45
Oh, this is the mould.
This is going to be our mould.
00:16:29.48\00:16:31.09
Okay.
00:16:31.12\00:16:32.45
So for the mozzarella. Yep.
00:16:32.49\00:16:34.52
How did you learn to make this?
00:16:34.56\00:16:36.42
You know, I...
00:16:36.46\00:16:37.79
One of the hardest
things for people to transition
00:16:37.83\00:16:40.80
to a plant based diet,
00:16:40.83\00:16:42.26
you know, many
times they'll say,
00:16:42.30\00:16:43.63
"I can give up the meat."
00:16:43.67\00:16:45.00
But they can't
give up the cheese.
00:16:45.03\00:16:46.37
You are so right. The
cheese is the hardest one.
00:16:46.40\00:16:48.27
So although I'm not home often
because we really travel a lot
00:16:48.30\00:16:52.77
but when I have the opportunity,
00:16:52.81\00:16:54.24
I really try to research
and develop cheese recipes
00:16:54.28\00:16:58.35
and the reason why
is because it is...
00:16:58.38\00:16:59.85
if I can find a cheese
recipe that people can really,
00:16:59.88\00:17:03.62
you know, use as
a great substitute
00:17:03.65\00:17:05.62
then I know that, you know,
00:17:05.65\00:17:07.09
that they will make
some of those strides
00:17:07.12\00:17:08.96
to go into a
healthier way of life.
00:17:08.99\00:17:10.53
Yes.
00:17:10.56\00:17:11.89
You know, it's a
journey, every day we need to,
00:17:11.93\00:17:14.06
you know, really take
things and try to transition,
00:17:14.10\00:17:18.97
you know, but they
have to taste good again.
00:17:19.00\00:17:20.80
The cheese like you said,
00:17:20.84\00:17:22.30
that is hard for
people to give up is cheese.
00:17:22.34\00:17:23.71
Sure.
00:17:23.74\00:17:25.07
And, you know,
texture is a hard thing too,
00:17:25.11\00:17:26.44
that's why I like this recipe
because we get the firmness,
00:17:26.47\00:17:29.44
but we also get the stretchiness
00:17:29.48\00:17:30.81
and that's what, you know,
00:17:30.85\00:17:32.18
a good mozzarella cheese is,
00:17:32.21\00:17:33.72
it has to be melty
and stretchy, you know?
00:17:33.75\00:17:35.18
Yes.
00:17:35.22\00:17:36.55
On pizza, this must be amazing.
It is. You just grate this.
00:17:36.58\00:17:38.85
Have you tried it on pizza? Yes.
00:17:38.89\00:17:40.52
It's delicious, it really is.
00:17:40.56\00:17:42.82
Okay.
00:17:42.86\00:17:44.19
It's now starting
to clump up a little.
00:17:44.23\00:17:45.56
Yeah, you see how it is,
it's getting a little stretchy,
00:17:45.59\00:17:47.13
but we're going to keep going
00:17:47.16\00:17:48.93
because we want to get it
a little bit more together
00:17:48.96\00:17:53.34
and then we'll pour it right
in and flatten it out and...
00:17:53.37\00:17:56.37
Oh, my.
00:17:56.40\00:17:57.84
So don't...
00:17:57.87\00:17:59.21
You don't have to worry
00:17:59.24\00:18:00.58
when you see it getting
a little clumpy like that,
00:18:00.61\00:18:01.94
because that's
what it needs to do.
00:18:01.98\00:18:03.31
Okay, so it's expected.
00:18:03.35\00:18:04.68
It's expected.
That's right. Yeah.
00:18:04.71\00:18:06.31
So if you try that at home
00:18:06.35\00:18:07.68
and it's getting
clumpy, don't panic.
00:18:07.72\00:18:09.05
No worries.
00:18:09.08\00:18:10.42
It needs to be clumpy.
00:18:10.45\00:18:11.79
Yeah. Yeah.
00:18:11.82\00:18:13.15
So here we go.
00:18:13.19\00:18:14.52
And she's just
mixing it up and down.
00:18:14.56\00:18:16.83
And, you know,
when you use cashews
00:18:16.86\00:18:18.19
especially in cheese,
00:18:18.23\00:18:19.56
they have such
starchiness to them
00:18:19.59\00:18:21.26
that you really
need to really stir well.
00:18:21.30\00:18:23.03
So this is something you
want to pay attention to.
00:18:23.06\00:18:25.13
'Cause it will get stuck
a little bit on the bottom
00:18:25.17\00:18:26.70
and you can see...
00:18:26.74\00:18:28.07
It's sticking to the
side. Yep, as it thickens up.
00:18:28.10\00:18:29.60
Yes, it's
getting thick, isn't it?
00:18:29.64\00:18:30.97
You're right. It is.
00:18:31.01\00:18:32.34
And once we get that there,
00:18:32.37\00:18:33.71
we're going to
spread it right in that.
00:18:33.74\00:18:35.24
Oh, my.
00:18:35.28\00:18:36.78
I mean, are you
from a big family?
00:18:36.81\00:18:39.55
I'm not, actually
I have one sister.
00:18:39.58\00:18:41.98
That's it?
00:18:42.02\00:18:43.35
Yeah, one sister
and it was just me,
00:18:43.39\00:18:44.72
and my mom, my
dad, and my sister.
00:18:44.75\00:18:47.46
And so even my
extended family is pretty small.
00:18:47.49\00:18:50.59
So I have a
couple cousins and...
00:18:50.63\00:18:52.99
All right, here we
go, you can see here.
00:18:53.03\00:18:55.16
Oh, I love the way that looks.
00:18:55.20\00:18:56.70
Yeah, but it's gonna firm
up even more now, now that...
00:18:56.73\00:18:58.67
Even more.
00:18:58.70\00:19:00.04
But you can see the
stretchiness, if you see.
00:19:00.07\00:19:01.40
You see, how
cheese can be stretchy.
00:19:01.44\00:19:02.77
Oh, I'm gonna try this recipe.
00:19:02.80\00:19:05.17
So why don't we
turn this off here.
00:19:05.21\00:19:06.91
Yes.
00:19:06.94\00:19:08.28
There you go.
00:19:08.31\00:19:09.64
And we're going to put
this right in our mould.
00:19:09.68\00:19:11.78
Okay, that's some mould.
00:19:11.81\00:19:13.15
We can use any kind of bowl,
00:19:13.18\00:19:14.52
just make sure you
put a little oil in it
00:19:14.55\00:19:15.88
just to make sure
it comes out good.
00:19:15.92\00:19:18.32
So you want to do
this pretty quick though
00:19:18.35\00:19:20.62
because you want to make sure
00:19:20.66\00:19:22.22
that you can kind
of get it out there
00:19:22.26\00:19:24.89
before it starts...
00:19:24.93\00:19:26.36
Let's get a little more here.
00:19:26.39\00:19:27.73
Yeah, and on the sides.
00:19:27.76\00:19:29.10
Oh, yeah, I see it.
00:19:29.13\00:19:30.47
Right there. You
have the good look.
00:19:30.50\00:19:31.83
I love the way it's stretchy.
00:19:31.87\00:19:33.20
Isn't that great?
00:19:33.23\00:19:34.57
So, just like cheese,
like if it was melted cheese.
00:19:34.60\00:19:36.64
All right, what do you
think, that should be good.
00:19:36.67\00:19:38.01
Yeah, that's good.
00:19:38.04\00:19:39.37
We'll put that back there
00:19:39.41\00:19:40.74
and we're just going to kind of,
00:19:40.78\00:19:42.11
sometimes if it
starts cooling already,
00:19:42.14\00:19:44.05
I will just take a little bit
00:19:44.08\00:19:46.08
of that oil on my fingers
00:19:46.11\00:19:47.58
and press it down to
make it the shape I want.
00:19:47.62\00:19:49.65
And the reason why, like I
said I'm doing a square one
00:19:49.68\00:19:51.55
is 'cause I want to
cube it for our next recipe.
00:19:51.59\00:19:54.89
Okay.
00:19:54.92\00:19:56.26
And actually this is
going to go in the refrigerator,
00:19:56.29\00:19:59.09
you can pat that
down a little bit more
00:19:59.13\00:20:01.10
if you need to, you know,
make it nice and flat, but...
00:20:01.13\00:20:04.23
Keep it moving. That's right.
00:20:04.27\00:20:05.60
So we're going
to move over here.
00:20:05.63\00:20:06.97
Okay, gonna go to refrigerator
00:20:07.00\00:20:08.70
and get the one
that's already done,
00:20:08.74\00:20:12.07
ready to go.
00:20:12.11\00:20:13.44
So Carin will be back
00:20:13.48\00:20:15.24
from the
refrigerator, here she is.
00:20:15.28\00:20:16.61
Here I am, and there we go.
00:20:16.64\00:20:18.01
And see how I
cubed that already.
00:20:18.05\00:20:19.38
Yes, it's all cubed. All right.
00:20:19.41\00:20:21.85
So this is going to
go into our next recipe.
00:20:21.88\00:20:23.22
Let me feel how this is.
00:20:23.25\00:20:24.59
Okay, I feel it, nice. Yeah.
00:20:24.62\00:20:25.99
So it has a little firmness.
00:20:26.02\00:20:27.52
But it actually
has a meltability.
00:20:27.56\00:20:28.89
Yes. And that's
the important part.
00:20:28.92\00:20:30.26
Beautiful.
00:20:30.29\00:20:31.63
Okay, let's go
into our next recipe.
00:20:31.66\00:20:34.06
Okay, so this is
our caprese salad.
00:20:34.10\00:20:36.53
Okay, we just did
00:20:58.25\00:20:59.92
the mocks-a-rella
cheese, didn't we?
00:20:59.95\00:21:02.76
Yes.
00:21:02.79\00:21:04.13
Now we're going to
do a salad, aren't we?
00:21:04.16\00:21:05.49
Yes, and we're
actually going to use
00:21:05.53\00:21:06.86
the mocks-a-rella
cheese in the salad.
00:21:06.90\00:21:08.23
This is going to
be a caprese salad
00:21:08.26\00:21:09.76
which just really
means tomato salad.
00:21:09.80\00:21:11.73
Oh, okay. Let's do this.
00:21:11.77\00:21:14.27
We're going to start,
we have some tomatoes,
00:21:14.30\00:21:15.64
we just cube those up.
00:21:15.67\00:21:17.01
That's right.
00:21:17.04\00:21:18.37
We're gonna
leave those in there.
00:21:18.41\00:21:19.74
But I want to get some basil,
I'm going to slide over to you.
00:21:19.77\00:21:21.24
Let's do this. This is basil.
00:21:21.28\00:21:23.78
Yes, fresh basil.
00:21:23.81\00:21:25.15
And what I'm going to do is
00:21:25.18\00:21:26.51
I'm going to
kind of ribbon cut it
00:21:26.55\00:21:27.88
so I'm going to roll it.
00:21:27.92\00:21:29.25
Let me move that
out of the way here.
00:21:29.28\00:21:30.62
Was wondering when
you meant ribbon cut.
00:21:30.65\00:21:32.05
I'm gonna roll it
like this. It smells great.
00:21:32.09\00:21:34.09
Yes, basil always smells good.
00:21:34.12\00:21:35.46
And then I'm just going to...
00:21:35.49\00:21:39.03
make tiny ribbons.
00:21:39.06\00:21:40.90
Oh, look at that.
00:21:40.93\00:21:43.16
Okay, I'm gonna try this.
00:21:43.20\00:21:45.80
And the basil smells nice.
00:21:45.83\00:21:47.20
Oh, the aroma is amazing.
00:21:47.24\00:21:49.10
I love basil.
00:21:49.14\00:21:50.47
I wish you could all smell this.
00:21:50.51\00:21:52.87
Instead of television
it could be smellyvision.
00:21:52.91\00:21:55.18
That's right.
00:21:55.21\00:21:56.54
All right, so see how we
have those nice ribbons now?
00:21:56.58\00:21:58.55
Yeah. Oh, yeah.
00:21:58.58\00:22:00.78
So we're going to put
that in there as well.
00:22:00.82\00:22:02.15
We'll put that last
'cause we're going to mix in.
00:22:02.18\00:22:04.59
Let's move that here.
We'll mix in our cheese.
00:22:04.62\00:22:07.09
All right.
00:22:07.12\00:22:08.46
Let me get that out of there.
00:22:08.49\00:22:10.89
And our basil.
00:22:10.93\00:22:14.20
Oh, this looks amazing.
00:22:14.23\00:22:17.23
And just mix it.
00:22:17.27\00:22:18.60
We're just going to
mix this all together.
00:22:18.63\00:22:20.00
This is very simple,
you know. It is simple.
00:22:20.04\00:22:22.70
Like I said, simple,
nutritious, and delicious.
00:22:22.74\00:22:24.87
Yes. So we need simple.
00:22:24.91\00:22:26.47
Yeah, exactly.
00:22:26.51\00:22:28.34
And this sure is nutritious.
00:22:28.38\00:22:31.38
Oh, that smell, I
can't get over that.
00:22:31.41\00:22:33.08
The basil, I know, it's so good.
00:22:33.11\00:22:35.32
And the colors,
I like the colors.
00:22:35.35\00:22:37.45
Green, the red,
looks like they're white.
00:22:37.49\00:22:40.89
There we go. All right.
00:22:40.92\00:22:42.69
So then what we're going to do
00:22:42.72\00:22:44.06
is we're going to
just make our dressing.
00:22:44.09\00:22:47.26
That is simple too.
00:22:47.30\00:22:49.60
We're going to
use some olive oil.
00:22:49.63\00:22:51.37
Okay, let's do it.
00:22:51.40\00:22:53.44
A little bit of lemon juice.
00:22:53.47\00:22:56.10
And some salt. That's it?
00:22:56.14\00:22:57.87
That's it. That is it.
00:22:57.91\00:22:59.27
We're just gonna
whisk that together,
00:22:59.31\00:23:01.14
getting that all incorporated.
00:23:01.18\00:23:03.85
And I'm just gonna
pour it over the salad
00:23:03.88\00:23:05.45
and then we can actually
put it in a nice bowl to serve.
00:23:05.48\00:23:07.75
What?
00:23:07.78\00:23:09.12
That's it.
00:23:09.15\00:23:10.72
And it doesn't take much time.
00:23:10.75\00:23:12.09
That's what I like.
00:23:12.12\00:23:13.46
That's the thing,
you know, like I said,
00:23:13.49\00:23:14.89
the first word is
simple, simple ingredients.
00:23:14.92\00:23:17.73
It should be as
grown simply prepared.
00:23:17.76\00:23:19.66
So these are the most
simple types of things,
00:23:19.69\00:23:22.43
are the most
delicious and the healthiest.
00:23:22.46\00:23:24.30
All right, I'm just going
to pour this on our salad.
00:23:24.33\00:23:28.80
Yes. Look at that.
00:23:28.84\00:23:31.37
And we're just going
to toss it just lightly
00:23:31.41\00:23:33.61
to get that salad dressing.
00:23:33.64\00:23:35.21
You don't want to lose.
00:23:35.24\00:23:38.48
I am going to make this.
00:23:38.51\00:23:40.28
Look at me.
00:23:40.32\00:23:41.65
Everything you
make, I'm going to make.
00:23:41.68\00:23:43.12
All right,
00:23:43.15\00:23:44.49
and why don't we
take that bowl over here,
00:23:44.52\00:23:45.85
if you want to pass that to me.
00:23:45.89\00:23:47.22
Yes, here we go.
00:23:47.26\00:23:48.59
And then we can
put that right in here.
00:23:48.62\00:23:49.96
Yes.
00:23:49.99\00:23:51.33
We've got a
really nice fresh salad.
00:23:51.36\00:23:55.13
Oh, look at that.
00:23:55.16\00:23:57.17
You know this is
nice for Sabbath,
00:23:57.20\00:23:59.23
you know, have something.
00:23:59.27\00:24:00.60
Exactly.
00:24:00.64\00:24:01.97
You throw it
together in just a moment
00:24:02.00\00:24:03.34
and then you're done.
00:24:03.37\00:24:04.71
Big salad you could
make. And so here we go.
00:24:04.74\00:24:06.37
And that is our...
00:24:06.41\00:24:09.44
Oh, this is absolutely amazing.
00:24:09.48\00:24:12.65
This is our...
00:24:12.68\00:24:14.02
What do you call this?
00:24:14.05\00:24:15.38
Caprese salad.
00:24:15.42\00:24:16.75
Caprese salad. Beautiful. Wow.
00:24:16.79\00:24:19.55
Well, we are going to go...
00:24:19.59\00:24:21.79
There's so much, so many...
00:24:21.82\00:24:23.46
The food is so amazing.
00:24:23.49\00:24:24.93
We're going to go
straight to our next recipe.
00:24:24.96\00:24:29.06
Okay, so it's our
rustic zucchini stew.
00:24:29.10\00:24:31.80
Oh, wow.
00:24:56.62\00:24:57.96
I'm looking forward to this.
00:24:57.99\00:24:59.33
Is it a stew?
00:24:59.36\00:25:00.70
This is actually,
00:25:00.73\00:25:02.06
well, it could be
like a stewp, a stew soup.
00:25:02.10\00:25:03.43
Oh, stewp.
00:25:03.47\00:25:04.80
You can always add
a little water into it
00:25:04.83\00:25:06.50
to make it a soup
00:25:06.53\00:25:08.10
or you can keep it kind of thick
00:25:08.14\00:25:09.77
and make it a stewp.
00:25:09.80\00:25:11.14
You know, vegetables
have so much water in them
00:25:11.17\00:25:13.58
that they
actually, the cooking process
00:25:13.61\00:25:15.38
is really what's going
to make the broth here.
00:25:15.41\00:25:16.78
I'm only putting
a little water in it
00:25:16.81\00:25:18.31
to start the onions.
00:25:18.35\00:25:20.15
Okay.
00:25:20.18\00:25:21.52
And actually that's what
we're going to do right now.
00:25:21.55\00:25:22.88
We're going to put
a little bit of water
00:25:22.92\00:25:24.25
and some onions.
00:25:24.29\00:25:25.62
Okay. Let's get that fire going.
00:25:25.65\00:25:26.99
That's it.
00:25:27.02\00:25:28.36
Little bit of water and
then onions, here we go.
00:25:28.39\00:25:30.39
Okay, so...
00:25:30.43\00:25:31.76
Put the onions first.
00:25:31.79\00:25:34.26
And the way you slice them.
00:25:34.30\00:25:35.83
Is that just one whole onion?
00:25:35.86\00:25:37.40
No, that's actually two onions.
00:25:37.43\00:25:38.77
Two onions, okay.
That's two onions.
00:25:38.80\00:25:40.64
And this is kind
of a rustic recipe
00:25:40.67\00:25:43.14
so it's not, it doesn't
have to be so finely chopped.
00:25:43.17\00:25:46.21
It's kind of like
just something hearty.
00:25:46.24\00:25:48.48
And I'm going to
add some water here.
00:25:48.51\00:25:49.84
Okay.
00:25:49.88\00:25:51.21
And we'll get that softening.
00:25:51.25\00:25:52.65
So we're just
going to bring that...
00:25:52.68\00:25:55.52
And we don't need to
cook them all the way
00:25:55.55\00:25:56.89
because this is
actually going to cook
00:25:56.92\00:25:58.52
for about 20 minutes
00:25:58.55\00:25:59.89
when we once get
our other vegetables in.
00:25:59.92\00:26:02.39
Okay.
00:26:02.42\00:26:03.86
So you have some fresh zucchini
which you just cut in what?
00:26:03.89\00:26:07.83
Like a half moon.
00:26:07.86\00:26:09.23
And we just
chopped some tomatoes,
00:26:09.26\00:26:10.60
I'm using some roma tomatoes.
00:26:10.63\00:26:12.07
But growing up in New Jersey
00:26:12.10\00:26:13.44
many people wouldn't know
00:26:13.47\00:26:15.00
that New Jersey is
called the Garden State.
00:26:15.04\00:26:16.91
Yes, it is. It
is the garden state.
00:26:16.94\00:26:18.27
I've always known
it as the garden state.
00:26:18.31\00:26:19.67
That's right and, you know,
00:26:19.71\00:26:21.04
and most people think of
New Jersey as North Jersey
00:26:21.08\00:26:23.55
with all the very like
urbanized areas or suburban
00:26:23.58\00:26:26.78
but actually much of New Jersey
00:26:26.82\00:26:28.72
is a lot of
farmland and a lot of...
00:26:28.75\00:26:30.39
It is.
00:26:30.42\00:26:31.75
Yeah, I come from
South Central New Jersey
00:26:31.79\00:26:33.25
and so we lived right
on the beach, on the coast.
00:26:33.29\00:26:35.46
Oh.
00:26:35.49\00:26:36.83
But a little bit west to
us tons and tons of farmland.
00:26:36.86\00:26:40.40
So we have such great vegetables
00:26:40.43\00:26:42.36
and Jersey tomatoes
00:26:42.40\00:26:43.83
are an important
summer crop for us.
00:26:43.87\00:26:47.70
So this is a recipe
that my mom used to make.
00:26:47.74\00:26:51.07
And, and so my father loved this
00:26:51.11\00:26:53.74
so we used to have
a garden every year.
00:26:53.78\00:26:55.58
And so we grow our tomatoes,
00:26:55.61\00:26:56.95
we grow our
zucchini and everything
00:26:56.98\00:26:58.85
and we would just
have the zucchini stew
00:26:58.88\00:27:00.48
like all the time in the summer.
00:27:00.52\00:27:01.88
Oh.
00:27:01.92\00:27:03.49
It's over, already
smelling really good.
00:27:03.52\00:27:05.89
Yeah, you know, it's funny too.
00:27:05.92\00:27:07.26
I kind of just have made
it a little healthier though,
00:27:07.29\00:27:10.46
you know, my
mother being Italian,
00:27:10.49\00:27:12.49
olive oil, she would
saute in a lot of olive oil.
00:27:12.53\00:27:16.40
But, you know, that
00:27:16.43\00:27:17.77
the fact is, is that number one,
00:27:17.80\00:27:19.13
when you put so
much olive oil in there,
00:27:19.17\00:27:20.50
you really kind of drowned
out the flavors of your food.
00:27:20.54\00:27:22.87
And also, you
can't really monitor
00:27:22.90\00:27:25.44
how much olive oil you're using.
00:27:25.47\00:27:26.81
You're just
pouring it in and, so...
00:27:26.84\00:27:28.48
What about garlic,
can you put garlic in it?
00:27:28.51\00:27:30.21
Yeah, you can definitely
put garlic in this recipe.
00:27:30.25\00:27:33.95
Like you said, you
can make it your own.
00:27:33.98\00:27:35.52
Absolutely, absolutely.
00:27:35.55\00:27:36.89
Actually, I'm going to tell you
00:27:36.92\00:27:38.25
that my father used
to like it with garlic.
00:27:38.29\00:27:40.29
Oh, he did?
00:27:40.32\00:27:41.66
Yeah, my favorite part
of this is the seasoning,
00:27:41.69\00:27:43.83
it's the oregano,
brings it all together.
00:27:43.86\00:27:46.09
So we're getting that going.
00:27:46.13\00:27:50.07
Just getting those onions
soft and they just look like
00:27:50.10\00:27:52.37
they're just
starting to soften up
00:27:52.40\00:27:55.17
so we can start
with our tomatoes.
00:27:55.20\00:27:57.54
We're going to
put those in next.
00:27:57.57\00:27:59.44
So you must have had a lot
of tomatoes in your garden.
00:27:59.47\00:28:02.01
We did, tomatoes were...
00:28:02.04\00:28:03.75
We couldn't give them away.
00:28:03.78\00:28:05.71
There's so many
tomatoes 'cause like I said,
00:28:05.75\00:28:07.85
it's people who
don't know about New Jersey
00:28:07.88\00:28:10.25
don't know that we
really have a lot of...
00:28:10.29\00:28:13.39
Garden state. Yeah.
00:28:13.42\00:28:14.76
Definitely, blueberries, corn,
tomatoes are another big crop.
00:28:14.79\00:28:19.56
And we always had
zucchini, that was one of ours.
00:28:19.59\00:28:21.73
So we're going to get these
start cooking and softening up
00:28:21.76\00:28:24.83
and then we're going
to put our zucchini in
00:28:24.87\00:28:26.27
and our seasonings
00:28:26.30\00:28:27.64
and that's all we really
need to do for this recipe.
00:28:27.67\00:28:29.77
Now did you learn to
make this from your mother?
00:28:29.80\00:28:32.74
I did.
00:28:32.77\00:28:34.11
My mother used to
make it all the time.
00:28:34.14\00:28:35.58
And then my father like I said,
00:28:35.61\00:28:37.88
loved this recipe so he
used to make it as well.
00:28:37.91\00:28:39.35
He loved it.
00:28:39.38\00:28:40.72
So when we had,
00:28:40.75\00:28:42.08
as soon as we had
good fresh vegetables,
00:28:42.12\00:28:43.99
this was on our
table all the time.
00:28:44.02\00:28:45.92
I love it. All right.
00:28:45.95\00:28:47.36
So I'm going to do is,
00:28:47.39\00:28:48.72
I'm going to
put in our zucchini.
00:28:48.76\00:28:51.73
Great.
00:28:51.76\00:28:53.09
And, you know, really I
put some measurements on here
00:28:53.13\00:28:54.86
but you don't really
need to even measure.
00:28:54.90\00:28:56.83
You can put as much
zucchini as you want,
00:28:56.87\00:28:58.53
as much tomato as you
want, as much onion as you want.
00:28:58.57\00:29:00.80
That's true.
00:29:00.84\00:29:02.17
Depends on if you have a
lot of people over for dinner.
00:29:02.20\00:29:04.91
Exactly. Double it.
00:29:04.94\00:29:06.27
Exactly.
00:29:06.31\00:29:07.64
So you don't need to
be so precise with this.
00:29:07.68\00:29:10.38
Right, because like I
said, it's with soups,
00:29:10.41\00:29:13.38
soups are one of the
easiest things you can make.
00:29:13.42\00:29:15.68
It's really
everything in the pot, you know.
00:29:15.72\00:29:17.05
Exactly.
00:29:17.09\00:29:18.42
So, now...
00:29:18.45\00:29:19.79
Now, do you go and...
00:29:19.82\00:29:21.16
When you're doing a
program with a cooking class,
00:29:21.19\00:29:24.29
do you make this,
00:29:24.33\00:29:25.66
do you show them
how to make this?
00:29:25.69\00:29:27.03
You know what?
00:29:27.06\00:29:28.40
I haven't done this although
I did work in the diet kitchen
00:29:28.43\00:29:30.30
at the Wildwood
Lifestyle Center for a while.
00:29:30.33\00:29:32.87
Yeah, when I
was going to school,
00:29:32.90\00:29:34.37
you know, you know,
00:29:34.40\00:29:35.74
everybody works on
campus in the ministry.
00:29:35.77\00:29:37.41
And so I was
working in the diet kitchen
00:29:37.44\00:29:39.17
and I was also
teaching the cooking classes
00:29:39.21\00:29:40.88
at the same time.
00:29:40.91\00:29:42.24
And I did do this for the...
00:29:42.28\00:29:44.41
At the diet kitchen a lot.
00:29:44.45\00:29:45.91
There was a nice light dinner,
you know, no protein in it,
00:29:45.95\00:29:49.65
just nice, easy on digestion.
00:29:49.68\00:29:51.99
To have something for
those who choose to have dinner.
00:29:52.02\00:29:56.49
Yes. And so we're...
00:29:56.52\00:29:57.93
You can put a vegetarian
meat in there if you want?
00:29:57.96\00:29:59.96
You could. Sure. Yes.
00:30:00.00\00:30:01.33
This is again, you
have to make recipes roll.
00:30:01.36\00:30:03.37
That's one of the things.
00:30:03.40\00:30:04.73
So I'm going to
actually add now some oregano.
00:30:04.77\00:30:07.17
Oh, yes.
00:30:07.20\00:30:09.07
Miss Italian. Yes.
00:30:09.10\00:30:11.14
And I see, notice,
00:30:11.17\00:30:12.67
I did not put the
olive oil in sauteing.
00:30:12.71\00:30:15.71
I know this. Yeah.
00:30:15.74\00:30:17.18
But I'm going to
put the olive oil now.
00:30:17.21\00:30:19.05
And the reason why is
because when we bring oils
00:30:19.08\00:30:22.22
up to a high temperature,
00:30:22.25\00:30:23.79
what happens is,
00:30:23.82\00:30:25.15
is that it kind of
breaks it down molecularly
00:30:25.19\00:30:27.76
and actually
can be a carcinogen.
00:30:27.79\00:30:29.66
So we don't want to
actually heat our oil too much.
00:30:29.69\00:30:32.76
But if we put it in at the end,
00:30:32.79\00:30:34.33
see the temperature of
this will not get that hot,
00:30:34.36\00:30:37.47
but it will cook down,
00:30:37.50\00:30:38.83
so it won't affect
the integrity of the oil.
00:30:38.87\00:30:42.27
But at the same time, it
will give it that silkiness,
00:30:42.30\00:30:45.71
that nice flavor of olive oil.
00:30:45.74\00:30:47.31
Yes, yes.
00:30:47.34\00:30:48.68
And again, if
you're not sauteing it,
00:30:48.71\00:30:50.61
you get to really monitor
00:30:50.65\00:30:51.98
how much olive oil
you want to put in.
00:30:52.01\00:30:53.75
So now what we're going to do,
00:30:53.78\00:30:55.12
now that this is
all incorporated,
00:30:55.15\00:30:56.82
we're going to let
this kind of just cook down
00:30:56.85\00:30:59.99
for about 20 minutes or so,
00:31:00.02\00:31:01.42
and then we'll
have a great stew.
00:31:01.46\00:31:03.49
Okay. Wow!
00:31:03.53\00:31:05.09
Now that this is
being cooked right now,
00:31:05.13\00:31:08.50
we're going to go
to our next recipe.
00:31:08.53\00:31:12.53
And what is this called?
00:31:12.57\00:31:14.07
Okay, it's a spinach
and walnut pesto pasta.
00:31:14.10\00:31:17.01
Oh, I'm so
excited about this recipe.
00:31:46.87\00:31:49.57
This is a recipe
00:31:49.60\00:31:52.07
that you've made
for a while, isn't it?
00:31:52.11\00:31:54.44
Yes, well, it's actually
a spinach and walnut pesto.
00:31:54.48\00:31:58.58
And so we're going to mix
that with some nice pasta.
00:31:58.61\00:32:00.42
Really Italian, isn't it?
00:32:00.45\00:32:01.78
Well, you know what?
00:32:01.82\00:32:03.15
Actually, traditional pesto
is with basil and pine nuts.
00:32:03.18\00:32:07.32
However, I've kind
of worked this recipe
00:32:07.36\00:32:10.39
a little differently.
00:32:10.43\00:32:11.76
And the reason why
00:32:11.79\00:32:13.13
is because we're going
to use spinach and walnuts.
00:32:13.16\00:32:17.93
Oh, very good. So...
00:32:17.97\00:32:20.00
All right, let's
go. What did you cook?
00:32:20.04\00:32:21.37
So I've already
cooked some pasta.
00:32:21.40\00:32:22.74
But we're going
to... Now this is a what?
00:32:22.77\00:32:24.71
What kind of pasta you
use? I like what you use.
00:32:24.74\00:32:26.14
I'm actually today going
to use gluten free pasta.
00:32:26.17\00:32:29.34
This is a gluten free pasta.
00:32:29.38\00:32:30.71
And I found a great brand
00:32:30.75\00:32:32.38
that actually holds up together.
00:32:32.41\00:32:33.75
Sometimes when you find
different types of pastas
00:32:33.78\00:32:35.75
made with
different types of flours,
00:32:35.78\00:32:37.45
they can sometimes be
too mushy or too hard.
00:32:37.49\00:32:40.32
But the one that I've
been using is been great.
00:32:40.36\00:32:42.99
Gluten free? Yes, right.
00:32:43.02\00:32:44.36
Love it. Love it.
And is it a rice noodle?
00:32:44.39\00:32:46.70
It actually is a
organic brown rice.
00:32:46.73\00:32:48.73
Organic brown rice. Yes.
00:32:48.76\00:32:50.23
Even better.
00:32:50.27\00:32:51.60
Okay, let's start
this recipe going.
00:32:51.63\00:32:53.34
Sure.
00:32:53.37\00:32:54.87
We're going to need our spinach.
00:32:54.90\00:32:56.50
Okay, here we go.
00:32:56.54\00:32:57.87
Yes, we're going
to put everything
00:32:57.91\00:32:59.24
in the food processor now.
00:32:59.27\00:33:00.61
We do we really need
to add some spinach too,
00:33:00.64\00:33:02.58
so we don't have that up
here, we have some walnuts.
00:33:02.61\00:33:04.91
Okay.
00:33:04.95\00:33:07.45
Maybe Ron could
get us our spinach.
00:33:07.48\00:33:09.32
Yeah.
00:33:09.35\00:33:10.69
And I'm going to be using
some of the parmesan cheese.
00:33:10.72\00:33:12.79
Oh, that we may!
00:33:12.82\00:33:14.16
Yes, this is that's
why we made that first
00:33:14.19\00:33:16.73
so that we could use
in some of our recipes.
00:33:16.76\00:33:18.63
Oh, wonderful!
00:33:18.66\00:33:20.00
I add a little salt here.
00:33:20.03\00:33:24.03
Some garlic.
00:33:24.07\00:33:25.43
Garlic? Okay.
00:33:25.47\00:33:27.67
What's an Italian
dish without garlic?
00:33:27.70\00:33:29.44
Exactly.
00:33:29.47\00:33:30.81
Garlic and olive
oil. And olive oil, yes.
00:33:30.84\00:33:32.44
It runs through our veins.
00:33:32.47\00:33:34.34
Yes, yes.
00:33:34.38\00:33:35.71
We have some,
this is extra virgin.
00:33:35.74\00:33:38.21
First cold pressed olive oil.
00:33:38.25\00:33:39.78
Oh, so that's a good one.
00:33:39.81\00:33:41.95
Yeah, you know, the
thing is about olive oil...
00:33:41.98\00:33:43.82
What?
00:33:43.85\00:33:45.19
Is that, you know,
olives are pressed,
00:33:45.22\00:33:46.55
sometimes 30 times,
00:33:46.59\00:33:47.92
in order to get this
much oil as they can.
00:33:47.96\00:33:50.06
They're to make money.
00:33:50.09\00:33:51.43
And so you want the first press,
00:33:51.46\00:33:52.89
the cold pressed.
00:33:52.93\00:33:54.26
Because then it
doesn't compromise
00:33:54.30\00:33:55.63
the integrity of the olive
00:33:55.66\00:33:57.00
and you get the pure olive oil.
00:33:57.03\00:33:58.37
And then we have a little water.
00:33:58.40\00:34:02.64
Okay, so then let me go
get the spinach really quick.
00:34:02.67\00:34:05.07
Okay.
00:34:05.11\00:34:06.44
And the spinach
is going to give it
00:34:06.47\00:34:07.81
some really good flavor.
00:34:07.84\00:34:09.54
She said simple,
nutritious, and delicious.
00:34:09.58\00:34:14.02
And that's what I
like about her recipes.
00:34:14.05\00:34:15.88
It's absolutely delicious.
00:34:15.92\00:34:17.75
So here we go.
00:34:17.79\00:34:19.12
All right, we have
some tomatoes too for later.
00:34:19.15\00:34:21.22
So this is baby spinach,
00:34:21.26\00:34:22.59
but if you buy
like the pre-washed...
00:34:22.62\00:34:24.26
Oh, yeah.
00:34:24.29\00:34:25.63
Pre-packaged baby
spinach. Yes, I've seen those.
00:34:25.66\00:34:27.56
A six ounce bag is
exactly what we need.
00:34:27.60\00:34:29.93
Oh! Yeah.
00:34:29.96\00:34:31.30
So it works out perfectly.
00:34:31.33\00:34:32.67
We don't need...
And don't they shrink?
00:34:32.70\00:34:34.04
You know what...
Will you steam them?
00:34:34.07\00:34:35.40
Exactly, exactly.
00:34:35.44\00:34:36.77
But we're going to
be chopping this up.
00:34:36.81\00:34:38.14
Okay, so it's different.
00:34:38.17\00:34:39.51
So it's going right
into this food processor,
00:34:39.54\00:34:40.88
we're going to make it
like, almost like a paste.
00:34:40.91\00:34:42.64
So we'll get it all in there.
00:34:42.68\00:34:44.28
Very good. Thank you.
00:34:44.31\00:34:45.68
All right.
00:34:45.71\00:34:47.15
All right.
00:34:49.98\00:34:51.32
So we're going
to just pulse this
00:34:51.35\00:34:53.25
until everything gets together.
00:34:53.29\00:34:56.02
Okay.
00:34:56.06\00:34:57.89
Oh, nice.
00:34:57.93\00:34:59.33
And all comes
together and becomes
00:34:59.36\00:35:01.90
a really beautiful
vibrant green, doesn't it?
00:35:01.93\00:35:03.67
Wow! Yes, nice
fresh ingredients.
00:35:03.70\00:35:08.30
All right, that's it.
00:35:08.34\00:35:09.87
Can you imagine? No!
00:35:09.90\00:35:11.24
That is how simple that is.
00:35:11.27\00:35:12.61
And you know with pesto,
00:35:12.64\00:35:13.98
you can make it
as chunky as you want
00:35:14.01\00:35:15.34
or as smooth as you want.
00:35:15.38\00:35:16.71
I like it with a
little texture, so.
00:35:16.75\00:35:18.08
Yes, yes.
00:35:18.11\00:35:19.45
So that's how...
00:35:19.48\00:35:20.82
Let's get this off. See?
00:35:20.85\00:35:22.18
Oh, look at that!
00:35:22.22\00:35:23.55
Absolutely beautiful. Great.
00:35:23.59\00:35:24.92
So why don't we drain our pasta,
00:35:24.95\00:35:26.62
we've already oil
that up and we can...
00:35:26.65\00:35:28.69
Oh, no.
00:35:28.72\00:35:30.06
Here we go.
We're gonna drain it.
00:35:33.40\00:35:34.73
You want me to
do that? Go ahead.
00:35:34.76\00:35:36.10
I can go do that.
00:35:36.13\00:35:37.47
We can actually turn
down our zucchinis too
00:35:37.50\00:35:38.83
because that's done as well.
00:35:38.87\00:35:40.37
Okay.
00:35:40.40\00:35:42.17
Here we go.
00:35:42.20\00:35:43.67
Oh, this is such a nice recipe
00:35:43.71\00:35:46.37
that you could
use summer, winter,
00:35:46.41\00:35:48.68
anytime of the year.
00:35:48.71\00:35:50.31
And if you have children
00:35:50.35\00:35:51.71
and you want
something good for them
00:35:51.75\00:35:53.52
that's
nutritious, try it on them.
00:35:53.55\00:35:56.35
I am sure that they
are going to like this.
00:35:56.38\00:35:59.62
So this is just, I like this is.
00:35:59.65\00:36:02.96
It's for any size family.
00:36:02.99\00:36:05.39
And you could
double your recipe,
00:36:05.43\00:36:07.33
you could make it
small if it's just,
00:36:07.36\00:36:09.60
you know, two of you, so.
00:36:09.63\00:36:12.10
And in these days,
00:36:12.13\00:36:13.64
we just don't have
time to make a big meal.
00:36:13.67\00:36:16.84
But her ingredients,
00:36:16.87\00:36:18.71
her recipes are
absolutely amazing.
00:36:18.74\00:36:21.71
So look at that. All right.
00:36:21.74\00:36:23.08
So we've just
got some pasta now.
00:36:23.11\00:36:24.75
And I'm going to mix
in some of our pesto.
00:36:24.78\00:36:27.88
This makes more than enough.
00:36:27.92\00:36:29.48
So you know
what's nice about pesto,
00:36:29.52\00:36:30.85
you can freeze it and
you'll always have it.
00:36:30.89\00:36:32.69
You could just take it out,
get defrosted on the counter.
00:36:32.72\00:36:35.16
And in a little
while not too long,
00:36:35.19\00:36:36.76
it'll actually, you
know, defrost and ready to go.
00:36:36.79\00:36:40.33
And by the time
you boil your pasta,
00:36:40.36\00:36:42.96
you'll have it and
it'll be all good, so.
00:36:43.00\00:36:45.70
Look at that!
00:36:45.73\00:36:47.07
So let's mix this and see how...
00:36:47.10\00:36:50.24
My Miss Italian cook.
00:36:50.27\00:36:54.61
Now tell me you have a cookbook?
00:36:54.64\00:36:56.98
I don't have a cookbook yet.
00:36:57.01\00:36:58.65
You know, I'm
working on a cookbook.
00:36:58.68\00:37:01.12
But because my
children are going to school
00:37:01.15\00:37:03.32
and traveling so much,
00:37:03.35\00:37:05.45
and also, you know,
00:37:05.49\00:37:06.82
teaching at the
lifestyle center.
00:37:06.86\00:37:08.39
Between the
three of those things,
00:37:08.42\00:37:10.09
I have not been able
to finish a cookbook.
00:37:10.13\00:37:12.63
But I have a lot of
recipes that I'm working on,
00:37:12.66\00:37:15.23
to finalize for to put
in a nice cookbook, so.
00:37:15.26\00:37:18.73
Yeah, you
absolutely need a cookbook.
00:37:18.77\00:37:21.14
All right.
00:37:21.17\00:37:22.50
So you're stirring it up? Yeah.
00:37:22.54\00:37:23.87
And then what I'm going to do,
00:37:23.91\00:37:25.54
is I'm just going to add
now, some fresh tomatoes.
00:37:25.57\00:37:28.81
Now these because
of the heat of this
00:37:28.84\00:37:30.35
is going to soften them a bit,
00:37:30.38\00:37:31.88
and it's going to
give a nice freshness.
00:37:31.91\00:37:33.25
You don't need to
cook these tomatoes.
00:37:33.28\00:37:34.62
You just need to
mix them in. Oh, okay.
00:37:34.65\00:37:36.82
So, and it gives
a little color too.
00:37:36.85\00:37:38.62
Yes. So...
00:37:38.65\00:37:40.86
Oh, that's beautiful!
00:37:40.89\00:37:42.92
Speeding. Oh my!
00:37:42.96\00:37:44.43
Let's... Smells great.
00:37:44.46\00:37:46.49
Now we're going
to turn this down
00:37:46.53\00:37:47.86
because this is done now.
00:37:47.90\00:37:49.23
Oh, we have the stew. Yes.
00:37:49.26\00:37:50.60
And anyway, there we go.
00:37:50.63\00:37:52.33
That is our...
00:37:52.37\00:37:54.94
Oh, absolutely amazing.
00:37:54.97\00:37:56.30
We can top that with a
little bit more parmesan.
00:37:56.34\00:37:58.17
Oh, yes, yes! Yeah, definitely.
00:37:58.21\00:37:59.57
Then that's our pesto.
00:37:59.61\00:38:02.08
And see we have plenty left.
00:38:02.11\00:38:03.45
We can actually make
another meal out of it.
00:38:03.48\00:38:04.81
Oh, yeah.
00:38:04.85\00:38:06.18
So we can put that
right in the freezer.
00:38:06.21\00:38:07.55
That's right. But
we have our stew ready.
00:38:07.58\00:38:08.92
Would you like to
try a little stew?
00:38:08.95\00:38:10.29
I want to try it. Excellent.
00:38:10.32\00:38:11.65
I know you'd say. I
know you want to try it too.
00:38:11.69\00:38:13.19
So...
00:38:13.22\00:38:14.56
That's why you got
to get this recipe.
00:38:14.59\00:38:16.93
You got to get there.
00:38:16.96\00:38:18.29
It's gonna be
amazing. I can tell.
00:38:18.33\00:38:20.30
It's just has a
nice... Okay, just a little.
00:38:20.33\00:38:22.10
It has a nice freshness.
00:38:22.13\00:38:23.47
Let me give you
little bit of the broth.
00:38:23.50\00:38:25.20
She's a real Italian.
Look at the heavy handed.
00:38:25.23\00:38:28.10
I like to give you
a lot fruits to eat.
00:38:28.14\00:38:30.71
And we're going to
put just a little bit
00:38:30.74\00:38:32.44
of the parmesan cheese on top.
00:38:32.47\00:38:34.81
Again that's
multipurpose parmesan, right?
00:38:34.84\00:38:36.68
We've used it
for so many recipes.
00:38:36.71\00:38:38.05
Exactly. All right.
00:38:38.08\00:38:39.41
And have a spoon here for
you, so I hope you like it.
00:38:39.45\00:38:41.95
Okay. Be careful, it's hot.
00:38:41.98\00:38:43.32
Oh, yeah, it is.
00:38:43.35\00:38:44.69
All right. Now
I'm going to try it.
00:38:44.72\00:38:46.29
I know you at home are saying
"Oh, I wish I could try it."
00:38:46.32\00:38:49.99
You can. Okay.
00:38:50.03\00:38:51.79
Here we go. It's a little warm.
00:38:51.83\00:38:54.60
And I got the
onions and the tomato.
00:38:54.63\00:38:57.13
Let's cool it off a little.
00:38:57.17\00:38:59.70
Okay.
00:38:59.73\00:39:01.07
Oh!
00:39:09.98\00:39:11.55
This is delicious!
00:39:11.58\00:39:13.48
Okay.
00:39:13.52\00:39:14.85
I'm gonna take one more, okay?
00:39:14.88\00:39:18.42
One more. It's
just, it's so good.
00:39:18.45\00:39:21.52
And like you said, nutritious.
00:39:21.56\00:39:23.76
That's right.
00:39:23.79\00:39:25.49
Although...
00:39:25.53\00:39:26.86
I will finish this later.
00:39:30.50\00:39:32.30
I guarantee it.
00:39:32.33\00:39:33.94
Okay, let's go on
to our last recipe.
00:39:33.97\00:39:39.01
It is?
00:39:39.04\00:39:40.38
Our carob hazelnut mousse.
00:39:40.41\00:39:41.88
Oh, this is going
to be amazing again.
00:40:05.07\00:40:07.70
All right.
00:40:07.74\00:40:09.07
Again, simple
everything in the blender.
00:40:09.10\00:40:11.94
You can't beat that,
right? You can't beat them.
00:40:11.97\00:40:13.98
People are
always rush, rush, rush
00:40:14.01\00:40:17.01
to make good nutritious food.
00:40:17.05\00:40:19.58
They want everything, as
I mentioned, quick, fast,
00:40:19.61\00:40:22.75
but this is quick and fast.
00:40:22.78\00:40:24.42
Exactly. But nutritious.
00:40:24.45\00:40:25.79
This is great.
00:40:25.82\00:40:27.16
If you, somebody calls and
say, "Hey, I'm coming over!"
00:40:27.19\00:40:28.76
You can make this
00:40:28.79\00:40:30.13
and just stick in the
refrigerator for an hour
00:40:30.16\00:40:31.69
and by the time dinner is done
00:40:31.73\00:40:33.13
and you're serving
dessert, it's done.
00:40:33.16\00:40:34.80
So it takes about a
two minutes to make.
00:40:34.83\00:40:37.53
So we are using
today? What is that?
00:40:37.57\00:40:39.63
Hazelnuts,
00:40:39.67\00:40:41.00
which are also
sometimes called filbert nuts.
00:40:41.04\00:40:42.47
Oh, really? Yes.
00:40:42.50\00:40:43.84
And I've actually roasted these.
00:40:43.87\00:40:45.21
I put them on a baking
pan in an oven about 350.
00:40:45.24\00:40:48.01
Yes.
00:40:48.04\00:40:49.38
And I just shook
them around a little bit
00:40:49.41\00:40:50.98
every once in a
while for eight minutes
00:40:51.01\00:40:52.85
and it comes to me
a nice toast on them.
00:40:52.88\00:40:54.55
Oh, very good.
00:40:54.58\00:40:55.92
So roasted hazelnuts.
00:40:55.95\00:40:57.29
We're going to use today
00:40:57.32\00:40:58.65
some coconut milk
for that ingredient.
00:40:58.69\00:41:00.02
Oh, my favorite.
00:41:00.06\00:41:01.39
I love, love, love coconut milk.
00:41:01.42\00:41:02.76
That's might be
islander in you, right?
00:41:02.79\00:41:04.13
It's my Caribbean blood.
00:41:04.16\00:41:05.49
That's right.
00:41:05.53\00:41:06.86
Coconut milk.
00:41:06.90\00:41:08.23
And then we have
some carob powder.
00:41:08.26\00:41:10.07
Now carob is a
chocolate substitute.
00:41:10.10\00:41:12.73
Yes, yes.
00:41:12.77\00:41:14.10
Yeah, actually
very nutritious though.
00:41:14.14\00:41:15.47
There's a lot of
health benefits to carob.
00:41:15.50\00:41:17.57
You know, this
is very interesting,
00:41:17.61\00:41:18.94
something about carob.
00:41:18.97\00:41:20.31
What is it?
00:41:20.34\00:41:21.68
You know, when we think
of John the Baptist, we say
00:41:21.71\00:41:23.14
"What did John the
Baptist eat in the wilderness?"
00:41:23.18\00:41:25.78
Yes. What was it?
00:41:25.81\00:41:28.38
It was carob
00:41:28.42\00:41:29.75
but they had
another name for it.
00:41:29.78\00:41:31.12
Locusts and wild
honey. Locusts and wild honey.
00:41:31.15\00:41:32.49
That's right. Exactly.
00:41:32.52\00:41:33.86
And you know, it's
funny that I always think,
00:41:33.89\00:41:35.22
you know,
people say "Oh, locust.
00:41:35.26\00:41:36.59
I didn't had a bug."
00:41:36.62\00:41:37.96
But John the
Baptist was a vegetarian.
00:41:37.99\00:41:39.33
Yes.
00:41:39.36\00:41:40.70
So if you go back,
00:41:40.73\00:41:42.06
carob is
actually the locust bean.
00:41:42.10\00:41:43.97
So that's why, it's
from the locust flower,
00:41:44.00\00:41:45.67
a flowering shrub, actually.
00:41:45.70\00:41:47.57
And so, John the
Baptist had a sweet tooth.
00:41:47.60\00:41:49.90
That's what we found out.
00:41:49.94\00:41:51.27
John the Baptist
had a sweet tooth.
00:41:51.31\00:41:52.64
Yes, it's all right.
00:41:52.67\00:41:54.01
So I'm actually now,
I warmed up some dates
00:41:54.04\00:41:55.61
with a little warm
water to soften them.
00:41:55.64\00:41:57.35
It just blends
a lot nicer. So...
00:41:57.38\00:41:59.35
So how did you get
the dates to be so small?
00:41:59.38\00:42:02.12
Actually chopped them.
00:42:02.15\00:42:03.49
You know, I pitted
them and chopped them.
00:42:03.52\00:42:04.85
You can just slice it open,
00:42:04.89\00:42:06.22
take the pit out and
then chop, chop, chop.
00:42:06.25\00:42:07.59
Oh, very good.
00:42:07.62\00:42:08.96
So we're gonna
stick that right in there.
00:42:08.99\00:42:10.33
That's gonna be our sweetener.
00:42:10.36\00:42:11.69
If you see here, we
have no refined sugar
00:42:11.73\00:42:13.06
in this recipe whatsoever.
00:42:13.09\00:42:14.43
We're using some dates,
which are high in fiber.
00:42:14.46\00:42:16.36
We have a little
vanilla flavoring,
00:42:16.40\00:42:18.53
and just a pinch of salt.
00:42:18.57\00:42:20.87
Oh, yeah.
00:42:20.90\00:42:22.70
Now guess what?
Okay, here we go.
00:42:22.74\00:42:24.67
This is all we need to do.
00:42:24.71\00:42:26.07
We need to blend this again.
00:42:26.11\00:42:27.44
You have the nuts in there,
00:42:27.48\00:42:28.81
so again, we're going to
try to blend this for about,
00:42:28.84\00:42:30.81
you know, 30
seconds to a minute.
00:42:30.85\00:42:33.58
So we'll start here.
Make sure he's on low.
00:42:33.62\00:42:36.65
And...
00:42:36.69\00:42:38.02
Here we go.
00:42:47.06\00:42:48.56
All right.
00:42:48.60\00:42:49.93
So again, you
wanted to make sure
00:42:49.96\00:42:51.30
you blended enough
00:42:51.33\00:42:52.67
so you don't have any grittiness
00:42:52.70\00:42:54.04
'cause nuts tend
to be a little gritty,
00:42:54.07\00:42:55.77
unless we really blend it well.
00:42:55.80\00:42:57.61
So it's kind of like, you know,
00:42:57.64\00:42:59.07
or why I did this
recipe for the show
00:42:59.11\00:43:01.34
was because I wanted to
keep with the Italian theme.
00:43:01.38\00:43:03.31
And Nutella is
such a very famous
00:43:03.35\00:43:07.18
Italian hazelnut chocolate.
00:43:07.22\00:43:09.52
So this is going to be
our substitute for Nutella.
00:43:09.55\00:43:11.79
Very good. So watch this.
00:43:11.82\00:43:13.22
All we do is...
You pour so creamy.
00:43:13.25\00:43:14.72
We're going to pour
this in and refrigerate.
00:43:14.76\00:43:18.09
What? That's it.
00:43:18.13\00:43:19.53
We're done. Beautiful!
00:43:19.56\00:43:21.36
Oh, yeah, might as
well put it in that one.
00:43:21.40\00:43:23.10
That's right.
00:43:23.13\00:43:24.47
Have two of them there.
00:43:24.50\00:43:26.67
It sure smells good.
00:43:26.70\00:43:29.27
If you like chocolate
and you like hazelnuts,
00:43:29.30\00:43:32.07
you're going to
love this recipe.
00:43:32.11\00:43:33.78
So there we go. Look at that.
00:43:33.81\00:43:35.68
And once you firm it up,
00:43:35.71\00:43:38.08
you can actually,
I can put these on.
00:43:38.11\00:43:39.45
Now actually,
I'm going to just...
00:43:39.48\00:43:40.82
Now what is that?
00:43:40.85\00:43:42.18
This is just some
chopped hazelnuts.
00:43:42.22\00:43:43.55
Oh!
00:43:43.59\00:43:44.92
Little bit just for a
little extra crunchier.
00:43:44.95\00:43:46.29
Crunchy, yes.
00:43:46.32\00:43:47.66
And we want to put
00:43:47.69\00:43:49.02
a little chocolate on there too.
00:43:49.06\00:43:50.39
So we're going to use our carob,
00:43:50.43\00:43:51.76
have a little bit.
00:43:51.79\00:43:53.13
Oh, look at that!
00:43:53.16\00:43:54.50
That chocolaty flavor.
00:43:54.53\00:43:55.86
Oh, beautiful!
00:43:55.90\00:43:57.23
And there we go.
00:43:57.27\00:43:58.70
And that's our carob mousse.
00:43:58.73\00:44:00.07
So all we need to do
now is just refrigerate it.
00:44:00.10\00:44:02.00
And you can refrigerator
about an hour and it's done.
00:44:02.04\00:44:04.97
We're done with this recipe.
00:44:05.01\00:44:06.41
It's that simple!
00:44:06.44\00:44:07.81
That's simple. That's a simple.
00:44:07.84\00:44:09.18
Simple,
nutritious and delicious.
00:44:09.21\00:44:10.55
And delicious. You got it.
00:44:10.58\00:44:12.11
That's what our motto is.
00:44:12.15\00:44:13.48
So we'll put this right back in,
00:44:13.52\00:44:14.85
right into the refrigerator.
00:44:14.88\00:44:16.22
Yes. Oh!
00:44:16.25\00:44:18.05
You are going to
want to make her recipes.
00:44:18.09\00:44:21.29
You have to go to the website,
00:44:21.32\00:44:22.76
you can get the recipes
from there, 3ABN's website.
00:44:22.79\00:44:25.93
And I'm so looking forward
to trying it on my husband.
00:44:25.96\00:44:29.03
He likes delicious food.
00:44:29.06\00:44:31.20
And what I like about it,
00:44:31.23\00:44:32.67
you mentioned it
simple, and I like...
00:44:32.70\00:44:34.27
That's great.
00:44:34.30\00:44:35.64
Most people like
things that are simple,
00:44:35.67\00:44:37.17
'cause we don't have time.
00:44:37.21\00:44:38.84
And so tell me
about Light Ministries?
00:44:38.87\00:44:42.28
Sure.
00:44:42.31\00:44:43.65
You have been with
them for a while now
00:44:43.68\00:44:45.08
or is it kind of recent?
00:44:45.11\00:44:47.12
Very recent, actually.
00:44:47.15\00:44:48.48
My husband and I became
00:44:48.52\00:44:49.85
the North America Directors
for Light, just this year.
00:44:49.88\00:44:52.62
Wow! How exciting!
Yeah, the beginning of 2018.
00:44:52.65\00:44:54.66
Oh! Yeah.
00:44:54.69\00:44:56.02
How is that going now?
00:44:56.06\00:44:57.39
You go to churches,
00:44:57.43\00:44:59.13
where you're
invited and you put on
00:44:59.16\00:45:01.00
these wonderful
cooking demonstrations.
00:45:01.03\00:45:02.93
Well, we do
cooking demonstrations,
00:45:02.96\00:45:04.33
but that is not really
our first purpose to go.
00:45:04.37\00:45:05.70
Oh, tell us, what is it?
00:45:05.73\00:45:07.10
We actually go
00:45:07.14\00:45:08.47
and we do
trainings for churches.
00:45:08.50\00:45:10.07
And what we do is we train them
00:45:10.11\00:45:12.07
to use health
evangelism as a tool
00:45:12.11\00:45:14.68
to reaching people for Jesus.
00:45:14.71\00:45:16.38
You know, that's the
right arm of the message,
00:45:16.41\00:45:18.25
health evangelism.
00:45:18.28\00:45:19.61
That's right.
00:45:19.65\00:45:20.98
Reach them through the
food, healthy nutritious food.
00:45:21.02\00:45:24.35
And they're ready
for the Word of God.
00:45:24.39\00:45:26.45
That's right.
00:45:26.49\00:45:27.82
And you know, we go and
we don't charge anything
00:45:27.86\00:45:29.32
to do our presentations.
00:45:29.36\00:45:30.93
If somebody... Oh, you don't?
00:45:30.96\00:45:32.29
Sure, if somebody calls, we go,
00:45:32.33\00:45:33.66
like I said before,
have car, we'll travel.
00:45:33.70\00:45:35.26
So...
00:45:35.30\00:45:36.63
You do take donations because...
00:45:36.67\00:45:38.00
We do, of course.
00:45:38.03\00:45:39.37
You are a
ministry that's... Exactly.
00:45:39.40\00:45:40.74
You know, you're on your
own self-supported ministry.
00:45:40.77\00:45:42.27
That's right, exactly. So, yes.
00:45:42.30\00:45:44.24
But we, it's just
been an amazing journey.
00:45:44.27\00:45:46.78
You know, we started, we
went to India in January,
00:45:46.81\00:45:49.38
and then 'cause actually,
Light is a worldwide ministry.
00:45:49.41\00:45:53.48
We've been in over 90 countries
00:45:53.52\00:45:55.58
and I've trained
over 25,000 people
00:45:55.62\00:45:58.19
to turn certified
in health evangelism.
00:45:58.22\00:46:00.69
Oh, this is wonderful!
00:46:00.72\00:46:02.59
Now you have a sister.
00:46:02.62\00:46:04.99
I do have one sister. Yes.
00:46:05.03\00:46:07.30
You said she's
in Tennessee also.
00:46:07.33\00:46:08.96
She is. You know what?
00:46:09.00\00:46:10.33
She was in New Jersey, up
until about six months ago.
00:46:10.37\00:46:13.03
Oh, wow! And not
even five months ago.
00:46:13.07\00:46:14.77
And while we were in Ecuador,
my sister moved to Chattanooga.
00:46:14.80\00:46:18.11
So she's living in Tennessee,
00:46:18.14\00:46:19.47
now just about 15
minutes away from Wildwood.
00:46:19.51\00:46:21.61
How exciting! It is!
00:46:21.64\00:46:22.98
Specially, when
it comes to cooking,
00:46:23.01\00:46:24.35
Oh, that's true.
00:46:24.38\00:46:25.71
And we're, you know
what, she's my only sister.
00:46:25.75\00:46:27.45
So you know, it's
nice to have family around.
00:46:27.48\00:46:29.38
Is she younger? She is.
00:46:29.42\00:46:30.75
She's a couple
years younger to me.
00:46:30.79\00:46:32.12
Oh, so does she cook also?
00:46:32.15\00:46:34.62
She does but she doesn't
have the passion as I do.
00:46:34.66\00:46:37.33
She doesn't cook.
00:46:37.36\00:46:38.69
She does it for
necessity. Yes, yes.
00:46:38.73\00:46:40.06
And she's a
great cook, by the way.
00:46:40.10\00:46:41.43
She is a great cook,
00:46:41.46\00:46:42.80
but I don't
think it's her passion.
00:46:42.83\00:46:44.17
Oh, okay.
00:46:44.20\00:46:45.53
So you were
telling me about a time
00:46:45.57\00:46:46.90
when she came over, you
were cooking up a storm?
00:46:46.94\00:46:49.34
Well, you know what I was doing?
00:46:49.37\00:46:50.71
I was putting it all
these recipes together
00:46:50.74\00:46:52.44
and I did them on a
Friday, morning and afternoon.
00:46:52.47\00:46:55.44
And then she came
over after Sabbath,
00:46:55.48\00:46:57.55
after church and
tried everything.
00:46:57.58\00:46:59.35
And she said,
"These are amazing!"
00:46:59.38\00:47:01.32
And she said,
"These are the ones
00:47:01.35\00:47:02.68
that you should
do for the show."
00:47:02.72\00:47:04.05
And guess what?
00:47:04.09\00:47:05.42
The Italian, you
know, Italian made simple
00:47:05.45\00:47:07.26
on my sister's recommendation.
00:47:07.29\00:47:08.62
Praise the Lord!
00:47:08.66\00:47:10.09
And what I like about you
00:47:10.13\00:47:11.46
is you and your
husband are a team, aren't you?
00:47:11.49\00:47:13.50
Yes.
00:47:13.53\00:47:14.86
We knew that the
Lord was calling us
00:47:14.90\00:47:16.43
as a ministerial team
to go minister to others.
00:47:16.46\00:47:19.50
And so when we knew that calling
00:47:19.53\00:47:20.87
that we were
going to work together,
00:47:20.90\00:47:22.40
that we made
the decision to say,
00:47:22.44\00:47:24.57
"Lord, it's in Your hands."
00:47:24.61\00:47:26.01
And we both left
very lucrative careers,
00:47:26.04\00:47:28.54
and pretty much sold everything.
00:47:28.58\00:47:30.48
You know,
00:47:30.51\00:47:31.85
one of the most
powerful quotes I heard was,
00:47:31.88\00:47:36.95
when I was trying to make
a decision to leave a job,
00:47:36.99\00:47:39.32
which I was really,
00:47:39.35\00:47:40.69
seven years too
young, too early retire.
00:47:40.72\00:47:43.26
So I was my age.
00:47:43.29\00:47:44.63
I didn't have
the age to do that.
00:47:44.66\00:47:46.16
So what I did was when
I was praying about it,
00:47:46.19\00:47:48.53
I had heard,
00:47:48.56\00:47:49.90
we took our
children to a Bible play.
00:47:49.93\00:47:51.87
And it was about Samson.
00:47:51.90\00:47:53.23
And Samson's
father's talking to Samson.
00:47:53.27\00:47:55.87
And he says something and
it stopped me in my tracks.
00:47:55.90\00:47:57.91
He says, "You know, son
00:47:57.94\00:47:59.57
without risk,
there is no faith."
00:47:59.61\00:48:02.38
And when I heard that, I said,
00:48:02.41\00:48:03.75
"Lord, You're
speaking to my heart."
00:48:03.78\00:48:05.11
Because I was
worried, how are we going to,
00:48:05.15\00:48:06.85
you know, make it, you know,
00:48:06.88\00:48:08.22
I'm leaving a job
and can't retire yet,"
00:48:08.25\00:48:09.78
and all this.
00:48:09.82\00:48:11.15
And you know what?
00:48:11.19\00:48:12.52
It has been,
00:48:12.55\00:48:13.89
God has taken
care of our every need.
00:48:13.92\00:48:15.26
It is more than our every
need, our wants and our needs.
00:48:15.29\00:48:17.99
He said, "I will
supply all your needs."
00:48:18.03\00:48:19.73
And He does.
00:48:19.76\00:48:21.10
And so for people who
are wondering, you know,
00:48:21.13\00:48:23.73
if they can, you
know, go into ministry,
00:48:23.77\00:48:26.53
I'm going to let you know that
00:48:26.57\00:48:27.90
it was the best
decision of our entire life.
00:48:27.94\00:48:29.60
Pursue your dreams,
your goals. That's right.
00:48:29.64\00:48:32.07
There's many people out there
00:48:32.11\00:48:33.44
that are not pursuing
their dreams and goals.
00:48:33.48\00:48:35.78
And Carin, this
is what you're doing.
00:48:35.81\00:48:37.55
You're pursuing what the
Lord has put into your heart.
00:48:37.58\00:48:39.71
Yes.
00:48:39.75\00:48:41.08
You're going
straight forward, aren't you?
00:48:41.12\00:48:42.45
Amen. Yes, we are.
00:48:42.48\00:48:43.82
You know, we are full
force for the Lord, how's that?
00:48:43.85\00:48:45.82
And you know, we
have such a great balance
00:48:45.85\00:48:47.92
because when
we're not on the road,
00:48:47.96\00:48:49.69
which is not too often,
00:48:49.72\00:48:51.09
but when we're not on the road,
00:48:51.13\00:48:52.46
we are at the
Wildwood Lifestyle Center.
00:48:52.49\00:48:53.83
Oh, yes.
00:48:53.86\00:48:55.20
And the Wildwood
Lifestyle Center really,
00:48:55.23\00:48:56.56
where many people
come for good health,
00:48:56.60\00:48:58.63
for even disease reversal,
and disease prevention.
00:48:58.67\00:49:01.94
And you know, we see
miracle upon miracle every day.
00:49:01.97\00:49:03.54
I'm sure you do.
00:49:03.57\00:49:04.94
We do. It's amazing.
00:49:04.97\00:49:06.31
So that is so encouraging.
00:49:06.34\00:49:07.88
And we can take those stories
and we share them with churches
00:49:07.91\00:49:10.08
as we minister to the
needs of the churches to
00:49:10.11\00:49:13.42
and it's just an amazing
walk the Lord has given us.
00:49:13.45\00:49:16.99
Oh, praise the Lord!
00:49:17.02\00:49:18.99
I mean, Carin, I am
excited about your recipes.
00:49:19.02\00:49:22.99
They are amazing.
You made this delicious.
00:49:23.02\00:49:27.10
What is this called?
00:49:27.13\00:49:28.66
It's a hazelnut carob mousse.
00:49:28.70\00:49:32.27
Hazelnut carob mousse,
which I'm going to taste.
00:49:32.30\00:49:35.04
You should taste that.
00:49:35.07\00:49:36.40
Really, quickly to see
00:49:36.44\00:49:38.37
if I'm going to hear
the bells, ding-dong.
00:49:38.41\00:49:40.21
Here goes.
00:49:40.24\00:49:41.58
And I love the crunch. Right.
00:49:46.92\00:49:48.35
Just fill a little
bit of nuts on it, right?
00:49:48.38\00:49:50.52
Absolutely delicious.
00:49:50.55\00:49:52.32
And you are going to
want to try this yourself.
00:49:52.35\00:49:55.42
And you, does the Lord
give you these recipes?
00:49:55.46\00:50:00.00
How do you get these recipes?
00:50:00.03\00:50:01.73
You know, it's
really just sometimes
00:50:01.76\00:50:03.80
I get something in my mind
00:50:03.83\00:50:05.17
and I start doing
the research and finding
00:50:05.20\00:50:06.74
how I can
transition my home recipes
00:50:06.77\00:50:09.60
and things that I love
into healthier options.
00:50:09.64\00:50:12.51
And really, for
people who really want
00:50:12.54\00:50:13.88
to try transition to
a more plant based diet.
00:50:13.91\00:50:16.41
It's simple, isn't it?
00:50:16.44\00:50:17.78
It is. You saw.
00:50:17.81\00:50:19.15
You know, simple,
nutritious, and delicious.
00:50:19.18\00:50:21.68
That's right. Okay. Thank you.
00:50:21.72\00:50:23.72
Well, we're
going to go to a break
00:50:23.75\00:50:25.62
to show how you can
get in contact with Carin.
00:50:25.65\00:50:30.69
Stay tuned.
00:50:30.73\00:50:33.73
Light offers short courses
00:50:33.76\00:50:35.56
in medical
missionary work at your church,
00:50:35.60\00:50:37.97
online or at a
Light School nearby.
00:50:38.00\00:50:41.10
These courses are designed
00:50:41.14\00:50:42.47
to train
missionaries with the knowledge
00:50:42.50\00:50:44.47
and practical
experience necessary
00:50:44.51\00:50:46.68
in order to minister to
the needs of communities
00:50:46.71\00:50:49.18
and individuals physically,
mentally and spiritually.
00:50:49.21\00:50:53.28
To find out more about
their different packages,
00:50:53.31\00:50:55.75
visit their website,
LightingTheWorld.org.
00:50:55.78\00:50:59.15
That's LightingTheWorld.org.
00:50:59.19\00:51:01.99
You may also call them at
00:51:02.02\00:51:03.36
(706) 820-9804.
00:51:03.39\00:51:07.83
If you prefer to write
their mailing address is
00:51:07.86\00:51:10.60
LIGHT, PO Box 58,
00:51:10.63\00:51:13.74
Wildwood, Georgia 30757.
00:51:13.77\00:51:17.07