I want to spend my life
00:00:01.73\00:00:07.77
Mending broken people
00:00:07.80\00:00:12.67
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
00:00:51.61\00:00:54.42
Hello, friends, and
welcome to your program
00:01:09.46\00:01:11.53
3ABN Today Cooking.
00:01:11.57\00:01:13.84
Today is a special hour
00:01:13.87\00:01:15.67
that we're going
to spend together.
00:01:15.70\00:01:17.41
My name is Idalia Dinzey.
00:01:17.44\00:01:18.77
And I have with
me Stephanie Salazar,
00:01:18.81\00:01:21.58
who's visiting us from Chile.
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Welcome to the program. Yes.
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Thank you so much, Idalia.
It is very good to be here.
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Thank you for being for with us.
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Yes. It's been a long time.
00:01:27.72\00:01:29.05
What are you doing in Chile?
00:01:29.08\00:01:30.42
Well, in Chile, I
am with my husband.
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He's from there.
00:01:32.45\00:01:33.79
We work at the
Adventist University.
00:01:33.82\00:01:35.19
Wonderful.
00:01:35.22\00:01:36.56
And I'm actually teaching there
00:01:36.59\00:01:37.93
healthy cooking to
students that are in nutrition
00:01:37.96\00:01:41.16
and the nursing careers
as well as just therapy.
00:01:41.20\00:01:43.70
So we've been working
00:01:43.73\00:01:45.07
and doing this
thing for a while now.
00:01:45.10\00:01:46.43
Wow! Yeah.
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You love what you do. For sure.
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And that's why you're here.
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That's right. Amen.
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After 10 or so
years that I was...
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Last year. So it's
wonderful to be here.
00:01:53.31\00:01:54.64
Amen.
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Well, friends, the cooking
00:01:56.04\00:01:57.91
that we're going to present
to you is all plant-based.
00:01:57.95\00:02:00.38
That's right.
00:02:00.42\00:02:01.75
So what is the special recipes
00:02:01.78\00:02:03.42
that we're going
to prepare for today?
00:02:03.45\00:02:04.79
Because at
friends are home, like,
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"Please tell me what
you're going to prepare
00:02:06.69\00:02:08.12
so I can start taking notes."
00:02:08.16\00:02:09.49
For sure.
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Well, we have an
actual festive menu.
00:02:10.89\00:02:13.26
It's like a special
occasion menu with dishes
00:02:13.29\00:02:16.06
that are going to
be easy to prepare
00:02:16.10\00:02:19.23
with easy access
to the ingredients,
00:02:19.27\00:02:21.14
but at the same time
very rich and beautiful,
00:02:21.17\00:02:24.77
as well as delicious and healthy
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and that can be used
for special occasions.
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Amen!
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Well, if you can
watch this on your screen,
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look at this
marvelous butter on your screen.
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Yes, you know, how we often,
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when we make
special dishes, we often,
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when you make them
really creamy and rich,
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well, I thought,
00:02:41.36\00:02:42.69
why not make a butter
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that we can use
in our next dishes,
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but it's a butter that is
actually very, very healthy.
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So it's a good alternative.
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Can't wait to learn the recipe.
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Yeah. Yeah.
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We're going to
have a second recipe
00:02:52.80\00:02:54.14
and that is a
wonderful delicious cheesecake.
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Look at your screen!
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Yes. Who doesn't
love cheesecake, right?
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Isn't that a beautiful vegan
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plant-based cheesecake
for your special occasion?
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Yes, it's baked.
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It's also a baked cheesecake,
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which makes a
little bit different.
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Wow. And then?
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Then we have a
festive vegetable bake.
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Wow! Look at all these colors!
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This is a version
of roasted vegetables
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for special
occasions like the holidays.
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Yes.
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And then we have gluten roast,
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it's an actual
nut and gluten roast.
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Wonderful.
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And then we'll
finish off with our festive,
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colorful, and premium punch.
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A punch. Punch.
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Yes. Yes.
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Cheers! We're going
to celebrate, right?
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Of course. Of course.
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Celebrate.
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Well, the Lord is good to us all
00:03:31.61\00:03:32.94
and He has made provision
for each and one of us.
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So I think, Stephanie,
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our friends
already got their paper
00:03:37.28\00:03:39.18
and writing utensils.
00:03:39.21\00:03:40.55
Oh, good. Perfect.
00:03:40.58\00:03:41.92
But I just want to tell you
00:03:41.95\00:03:43.28
that you can contact 3ABN
00:03:43.32\00:03:44.65
or visit to 3ABN
website for the recipes.
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Great.
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Our first recipe is...
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The butter.
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So we will need, for the butter,
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the following ingredients.
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That we'll put in the
blender and start blending up
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and then we'll add...
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Very good.
00:04:07.91\00:04:09.24
Now we're ready to do the steps.
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What are we
doing first? All right.
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So we have a blender here.
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This needs to have
a very good blender,
00:04:15.92\00:04:17.85
hopefully one that
is of high speed...
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High speed.
00:04:19.89\00:04:21.22
And also with a large vase
00:04:21.26\00:04:23.43
because we're going to put
all the ingredients in at once,
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not at once but,
you know, in the same...
00:04:25.93\00:04:28.56
Blender cup.
00:04:28.60\00:04:29.93
Blender cup to be able
to get everything done.
00:04:29.96\00:04:32.00
Now we have carrot juice.
00:04:32.03\00:04:33.37
You say,
00:04:33.40\00:04:34.74
"Carrot juice for
butter?" Carrot juice in butter?
00:04:34.77\00:04:36.10
I know. What in the world!
00:04:36.14\00:04:37.47
"She's lost it," I thought.
00:04:37.51\00:04:38.84
No.
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No!
00:04:40.24\00:04:41.58
The thing is that
00:04:41.61\00:04:42.94
this will give it
00:04:42.98\00:04:44.31
this beautiful
yellowish natural color.
00:04:44.35\00:04:45.68
Natural color. Yeah.
00:04:45.71\00:04:47.05
And a sweetness to it
as well. Oh, wonderful.
00:04:47.08\00:04:48.42
So it's perfect for this recipe.
00:04:48.45\00:04:49.78
Yes, this is 100% carrot juice.
00:04:49.82\00:04:52.15
That's right. Okay.
00:04:52.19\00:04:53.52
Then we'll have
plant-based milk.
00:04:53.56\00:04:55.06
In this case,
we're using soy milk.
00:04:55.09\00:04:56.52
Okay.
00:04:56.56\00:04:57.89
So if I want to use
almond milk, rice milk,
00:04:57.93\00:04:59.53
whatever I have in hand?
00:04:59.56\00:05:01.00
You can, but try to avoid,
of course, any kind of add-ons,
00:05:01.03\00:05:03.47
like vanilla flavor or...
00:05:03.50\00:05:04.90
Right. Or anything like that.
00:05:04.93\00:05:06.27
Plain flavor. It
has to be very plain.
00:05:06.30\00:05:07.64
Yes. Yes. Okay.
00:05:07.67\00:05:09.00
Here the carrot is
giving you these sweeteners,
00:05:09.04\00:05:10.37
like we talked about.
00:05:10.41\00:05:11.74
So we put those two,
right, in the blender.
00:05:11.77\00:05:13.51
And we start blending it up,
00:05:13.54\00:05:16.28
just to get a little
bit more unified, you know.
00:05:16.31\00:05:20.02
Okay.
00:05:20.05\00:05:21.38
And then we'll add the oil.
00:05:21.42\00:05:23.42
This one right here.
00:05:23.45\00:05:24.79
I like to use grapeseed.
00:05:24.82\00:05:26.15
That's a grapeseed oil. Yes.
00:05:26.19\00:05:27.52
Now why do we use grapeseed oil?
00:05:27.56\00:05:29.06
It's mild in taste,
right? That's right.
00:05:29.09\00:05:30.76
It has barely any
taste, which is really good.
00:05:30.79\00:05:33.03
This is like emulsifying, right?
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Yes, a little bit, but
it won't get a very thick.
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It's not, like it's a mayonnaise
00:05:36.80\00:05:38.13
or anything like that.
00:05:38.17\00:05:39.50
It will just get a
little bit more pale in color
00:05:39.53\00:05:41.60
as it blends.
00:05:41.64\00:05:42.97
So that's the idea
to go slowly anyway,
00:05:43.00\00:05:45.14
just for it to
get the right color
00:05:45.17\00:05:47.01
and texture as well.
00:05:47.04\00:05:48.44
And just to get in a very
good creamy type of texture.
00:05:48.48\00:05:54.78
So we're going to go like this
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a little bit higher up in speed,
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as you can see right here.
00:05:57.85\00:06:01.06
And then, at the end,
00:06:01.09\00:06:02.42
we're going to be
adding our coconut oil.
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Okay.
00:06:04.16\00:06:05.49
And our salt first. Sorry.
00:06:05.53\00:06:06.86
Let's put the salt first.
00:06:06.90\00:06:08.23
As you can see, right here,
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we have some
pink Himalayan salt,
00:06:09.63\00:06:10.97
which is, you know,
00:06:11.00\00:06:12.33
one of the
healthier options these days.
00:06:12.37\00:06:13.70
Easily available
really, pretty much everywhere.
00:06:13.74\00:06:15.70
We put the salt.
00:06:15.74\00:06:17.07
And then we'll add at the end
00:06:20.28\00:06:22.01
our star ingredient, which is...
00:06:22.04\00:06:24.65
Star ingredient. Yes.
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Which is the coconut oil.
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We know how healthy it is.
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We know that
it's even medicinal.
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Yes.
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So this is an amazing option
00:06:31.52\00:06:33.89
to be able to use a
coconut oil in an edible way,
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in a way that it's raw.
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And that will help.
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We're going to have to
do this a little bit faster
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'cause it's kind of, you know...
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The coconut oil is very,
very dense as you can see.
00:06:47.24\00:06:50.21
So I try not to
dump it all in at once
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because it will
clog up the blender.
00:06:52.61\00:06:54.14
The blender. That's right.
So little by little is better.
00:06:54.18\00:06:56.34
And that way we don't, like,
00:06:56.38\00:07:00.18
even still, it's a
little bit of cloggy.
00:07:00.22\00:07:01.62
So we're going to have to
help it a little bit here.
00:07:01.65\00:07:03.39
That's pretty much it.
00:07:18.67\00:07:20.00
As you can see, right here,
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I don't know if
you guys can see it,
00:07:22.34\00:07:23.67
but it's very creamy.
00:07:23.71\00:07:25.04
Well, let's scoop it out...
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Oh, very good. So
that people can see it.
00:07:26.44\00:07:27.78
Yeah. See that?
00:07:27.81\00:07:29.14
That is beautiful. Very nice.
00:07:29.18\00:07:30.51
It's of course melted right
now because it's just blended.
00:07:30.55\00:07:33.55
It's not very thick yet.
00:07:33.58\00:07:35.12
So we're going to do
our little trick here,
00:07:35.15\00:07:36.52
which is get a little more.
00:07:36.55\00:07:38.19
You can have a butter mold
or any kind of mold like this,
00:07:38.22\00:07:40.56
one right here is like a
little loaf, baking mold.
00:07:40.59\00:07:43.69
But it works for butter as well.
00:07:43.73\00:07:45.06
Let me take this out of the way.
00:07:45.09\00:07:46.43
Thank you so much,
Idalia. You're welcome.
00:07:46.46\00:07:47.80
Can you please pass me a pair
of scissors, would you mind?
00:07:47.83\00:07:49.16
Pairs of
scissors. Scissors too, huh?
00:07:49.20\00:07:50.53
Yes, I do use
scissors for this reason.
00:07:50.57\00:07:52.67
To make it easy to
come out of the mold,
00:07:52.70\00:07:54.60
I use the wax paper. Wax paper.
00:07:54.64\00:07:57.11
That's right.
00:07:57.14\00:07:58.47
And I just cut the corners
right here as you can see.
00:07:58.51\00:08:00.34
Yes.
00:08:00.38\00:08:01.71
You know, just to
be able to put it in.
00:08:01.74\00:08:03.24
And, you know, how you sometimes
00:08:03.28\00:08:04.61
buy butter in a
paper type of container
00:08:04.65\00:08:09.32
or whatever you call
it, you know, packaging.
00:08:09.35\00:08:11.12
Right.
00:08:11.15\00:08:12.49
Well, the idea is to
do the same thing here.
00:08:12.52\00:08:13.86
Like butter
sticks. That's right.
00:08:13.89\00:08:15.22
Yes, exactly, exactly.
00:08:15.26\00:08:16.93
So we just going to make a
big butter stick right here.
00:08:16.96\00:08:18.89
That's what we're
doing. That's right.
00:08:18.93\00:08:20.26
And then, we just
put it in like this.
00:08:20.30\00:08:23.06
And we try to fix here,
00:08:23.10\00:08:24.43
the corners to
make it nice and smooth
00:08:24.47\00:08:26.03
as much as
possible as you can see.
00:08:26.07\00:08:28.60
And then we pour in
our mixture of the butter.
00:08:28.64\00:08:33.74
You better pour it in
and I'll hold the paper.
00:08:33.78\00:08:35.31
Okay, thank you so
much here. You're welcome.
00:08:35.34\00:08:37.25
We'll do it as a team.
00:08:37.28\00:08:38.61
It's much better
to have a helper.
00:08:38.65\00:08:40.52
It's so much fun to be
in the kitchen together.
00:08:40.55\00:08:42.52
Yes, I so enjoy it.
00:08:42.55\00:08:44.05
I have a five-year-old son
00:08:44.09\00:08:45.45
who absolutely loves to
be with me in the kitchen.
00:08:45.49\00:08:47.82
And he knows a
lot of these recipes
00:08:47.86\00:08:49.89
exactly how to make them.
00:08:49.92\00:08:51.26
That is wonderful.
00:08:51.29\00:08:52.63
So he can't make
them by himself quite yet.
00:08:52.66\00:08:54.00
But he sure
knows how to make them.
00:08:54.03\00:08:55.36
He'll be right in due time.
00:08:55.40\00:08:56.73
Oh, yeah, that's
the idea that he...
00:08:56.77\00:08:58.10
One morning he'll surprise you,
00:08:58.13\00:08:59.47
"Mom, I made
all this by myself!"
00:08:59.50\00:09:01.07
That's the
plan. That's the plan.
00:09:01.10\00:09:02.50
That's why I am working hard
00:09:02.54\00:09:03.87
making sure to
prepare him for that.
00:09:03.91\00:09:05.24
It is worth it.
It is worth it. Yes.
00:09:05.27\00:09:07.28
So please
encourage your children
00:09:07.31\00:09:09.44
to spend some time
in the kitchen with you
00:09:09.48\00:09:11.38
because these are lessons
00:09:11.41\00:09:12.95
that they can
take with them forever.
00:09:12.98\00:09:14.32
For sure.
00:09:14.35\00:09:15.68
And that the thing also is that
00:09:15.72\00:09:17.05
when they
participate in the kitchen,
00:09:17.09\00:09:18.42
when they're with you,
they love what they make.
00:09:18.45\00:09:20.19
That's right.
00:09:20.22\00:09:21.56
And so they're so
eager and enthusiastic about,
00:09:21.59\00:09:24.26
you know, eating
this type of butter.
00:09:24.29\00:09:25.79
So much so that
00:09:25.83\00:09:27.16
he doesn't want
to eat any others.
00:09:27.20\00:09:28.53
That's right. He
likes mommy's butter.
00:09:28.56\00:09:30.07
Well, right now
it's mommy's butter,
00:09:30.10\00:09:31.43
later on, he will be
like our butter, you know?
00:09:31.47\00:09:32.80
That's right.
00:09:32.83\00:09:34.17
So now we put this in
the refrigerator overnight
00:09:34.20\00:09:36.00
for about eight hours.
00:09:36.04\00:09:37.64
And our finished product...
00:09:37.67\00:09:40.38
Product. As you
can see right here...
00:09:40.41\00:09:41.91
Yeah, we have it right
there in the corner Over there,
00:09:41.94\00:09:43.28
you can see it,
right? Yes, it's right there.
00:09:43.31\00:09:45.48
Yes. Doesn't
that look like butter?
00:09:45.51\00:09:47.18
Yes, it does.
00:09:47.22\00:09:48.55
It looks just like butter!
00:09:48.58\00:09:49.92
It looks like a stick of butter,
00:09:49.95\00:09:51.29
like you buy them in the store.
00:09:51.32\00:09:52.65
But this is made by
your very own hands...
00:09:52.69\00:09:55.56
That's right. At home.
00:09:55.59\00:09:56.93
You know exactly
what's in that recipe.
00:09:56.96\00:09:59.03
You saw the ingredients,
you saw exactly what it has.
00:09:59.06\00:10:02.63
It works just like
any butter would work.
00:10:02.66\00:10:04.40
That's right.
00:10:04.43\00:10:05.77
So you'll see in
the next recipes.
00:10:05.80\00:10:07.14
I think we're ready
for the second recipe.
00:10:07.17\00:10:08.50
That's right. Are you ready?
00:10:08.54\00:10:09.87
Of course, yes, I
am. It's the cheesecake!
00:10:09.90\00:10:11.67
What do we need for
the cheesecake recipe?
00:10:11.71\00:10:14.01
This is what we need. Yes.
00:10:14.04\00:10:16.28
For the base then we need...
00:10:16.31\00:10:18.18
Graham crackers or
sweet cookies in this case,
00:10:23.28\00:10:25.05
but preferably
like graham crackers.
00:10:25.09\00:10:27.06
Then we also need...
00:10:27.09\00:10:28.42
That's what we need
for this cheesecake.
00:11:05.86\00:11:07.80
So we're going to
start with our crust, okay?
00:11:07.83\00:11:09.86
Yes. Our crust.
00:11:09.90\00:11:11.50
Here we have some crackers
that are already broken up.
00:11:11.53\00:11:14.34
It's ideal to have a
machine like this a...
00:11:14.37\00:11:16.64
Food processor. That's right.
00:11:16.67\00:11:18.44
To be able to get
a very, very thin...
00:11:18.47\00:11:20.68
Fine.
00:11:20.71\00:11:22.04
Fine and thin like a
powder from the crackers.
00:11:22.08\00:11:26.08
Here we have some broken up,
00:11:26.11\00:11:28.25
but here we can put
some of these ones as well.
00:11:28.28\00:11:30.25
So this machine
will break them all up.
00:11:30.29\00:11:32.05
It's okay to get them a
little more whole, right?
00:11:32.09\00:11:36.09
That's right.
00:11:36.12\00:11:37.46
We're trying to
help it in the beginning
00:11:37.49\00:11:38.83
with the ones that
were broken already.
00:11:38.86\00:11:40.70
So let's start to
get this out of here.
00:11:40.73\00:11:42.10
I don't think I
can. Let me see if I can.
00:11:42.13\00:11:44.23
Do you want me to help you?
00:11:44.27\00:11:45.60
Here you go. There you go.
00:11:45.63\00:11:46.97
They need a little push.
00:11:47.00\00:11:48.34
Because I'm
worried for the cheesecake,
00:11:48.37\00:11:49.70
I mean, that
cheesecake looks beautiful.
00:11:49.74\00:11:51.07
Yes. It smells so good.
00:11:51.11\00:11:52.44
Oh, it's such a hit.
00:11:52.47\00:11:53.81
You should see it. Yeah.
00:11:53.84\00:11:55.18
As you can see...
00:12:03.92\00:12:05.25
As you can see right
there we have it already done.
00:12:05.29\00:12:08.39
We have our butter
that we just did, remember?
00:12:08.42\00:12:10.89
We have our butter here.
00:12:10.93\00:12:12.26
And it's not melted
00:12:12.29\00:12:13.63
'cause we took it
out of refrigerator.
00:12:13.66\00:12:15.00
But it's okay,
we're going to put...
00:12:15.03\00:12:16.73
We're going to put...
00:12:16.77\00:12:18.10
Like this in the processor.
00:12:18.13\00:12:19.93
Look at it, how it cuts
just like commercial butter.
00:12:19.97\00:12:24.11
That's right.
That's the beauty of it.
00:12:24.14\00:12:25.87
We're going to put
about this much to start with.
00:12:25.91\00:12:29.18
It's not...
00:12:29.21\00:12:30.58
Half a stick or...
00:12:30.61\00:12:31.95
Yeah, I mean, we have
the measurement there.
00:12:31.98\00:12:33.75
But right here,
00:12:33.78\00:12:35.12
we just eyeball it
00:12:35.15\00:12:36.48
like you can,
you know, you say it.
00:12:36.52\00:12:37.85
And so we're going to try
00:12:37.89\00:12:39.72
to get our little
dough out of it now.
00:12:39.75\00:12:41.52
Okay.
00:12:41.56\00:12:42.89
We're going to have to
help it a little bit, I think.
00:12:51.47\00:12:53.40
Okay.
00:12:53.44\00:12:54.90
So we're going to get a
bowl, it's right over there.
00:12:58.64\00:13:01.78
It's right here.
00:13:01.81\00:13:03.14
And, well,
00:13:03.18\00:13:04.51
the idea is to get
this mixture right here,
00:13:04.55\00:13:08.78
like wet coarse sand.
00:13:08.82\00:13:11.89
That's kind of the idea.
00:13:11.92\00:13:14.22
And we have a
little tool right here
00:13:14.26\00:13:15.86
that will help
us blend it all up.
00:13:15.89\00:13:18.19
So we have a few
pieces of cracker
00:13:18.23\00:13:19.73
that can be helped out
here with this little tool.
00:13:19.76\00:13:22.76
And our butter is
also, see it's not melted.
00:13:22.80\00:13:25.07
It's easier when it's melted.
00:13:25.10\00:13:26.43
But since we don't
have it melted, it's okay,
00:13:26.47\00:13:27.80
we can use it.
00:13:27.84\00:13:29.17
But you know what,
00:13:29.20\00:13:30.54
it's supposed to
be melted, right?
00:13:30.57\00:13:31.91
Or you know what, we
can help it with our hand.
00:13:31.94\00:13:34.11
Our hands are warm,
00:13:34.14\00:13:35.64
and they will
sure melt it quicker.
00:13:35.68\00:13:37.71
That's right. Let's
just go like this is.
00:13:37.75\00:13:39.21
This is what we do in a
real kitchen, right, so...
00:13:39.25\00:13:42.68
Now, Stephanie... Yes.
00:13:42.72\00:13:44.05
When you mix this,
00:13:44.09\00:13:45.59
you're just going to
use the simple crust, right?
00:13:45.62\00:13:47.86
Simple.
00:13:47.89\00:13:49.22
This is the
crust, that's it to it.
00:13:49.26\00:13:50.59
Because you
already have the crust
00:13:50.63\00:13:52.16
already prepared first.
00:13:52.19\00:13:53.56
I did prepare ahead of
time just to make it simpler,
00:13:53.60\00:13:57.07
but I want you to see
the steps of how we make it.
00:13:57.10\00:13:59.20
Exactly.
00:13:59.23\00:14:00.57
And also I want you to see
00:14:00.60\00:14:01.94
how we can use the butter
00:14:01.97\00:14:03.30
that we just made
in a recipe like this.
00:14:03.34\00:14:04.67
Exactly.
00:14:04.71\00:14:06.04
You can use it for
pastries like this,
00:14:06.07\00:14:07.41
so it works so wonderfully.
00:14:07.44\00:14:08.78
You can use it for sweet recipes
00:14:08.81\00:14:11.48
and savory
recipes as well, right?
00:14:11.51\00:14:12.98
That's right.
That's right. Okay.
00:14:13.01\00:14:14.35
That's the beauty of it.
00:14:14.38\00:14:15.72
I'm going to go
ahead and move this from...
00:14:15.75\00:14:17.62
Thank you so much,
Idalia. The front of your bowl.
00:14:17.65\00:14:19.45
That would help.
00:14:19.49\00:14:20.82
So our friends can see.
00:14:20.86\00:14:22.19
This is another
step that is important.
00:14:22.22\00:14:24.49
I'm going to show you what I do.
00:14:24.53\00:14:26.49
I need... Okay.
00:14:26.53\00:14:27.86
I think you're going to
have to go wash your hands.
00:14:27.90\00:14:29.23
Maybe I do. I think I do.
00:14:29.26\00:14:30.60
Even though, I don't even...
00:14:30.63\00:14:34.04
We're going to get this paper,
it's a little bit of wax paper.
00:14:34.07\00:14:36.97
And what I do is I
take a pair of scissors,
00:14:37.01\00:14:39.24
and I cut three strips.
00:14:39.27\00:14:40.78
Do you mind doing
that for me, Idalia,
00:14:40.81\00:14:42.14
so that I can wash
my hands real quick?
00:14:42.18\00:14:43.51
Oh, not at all. Sure. Thank you.
00:14:43.55\00:14:44.88
Okay, three strips.
00:14:44.91\00:14:46.25
You're not going to measure
if I did them all evenly,
00:14:46.28\00:14:47.62
are you?
00:14:47.65\00:14:48.98
Not at all. No.
00:14:49.02\00:14:50.35
I'm terrible cutting
straight, but all right.
00:14:50.39\00:14:52.49
The teacher said we
need three strips and...
00:14:52.52\00:14:56.62
Yes. Sorry.
00:14:56.66\00:14:58.13
Some are wider
than the other but...
00:14:58.16\00:14:59.93
That's perfect. That's fine.
00:14:59.96\00:15:01.30
Well, I actually...
00:15:01.33\00:15:02.66
This one, as you can
see, after that we put in,
00:15:02.70\00:15:04.63
I just cut them around
to make it look prettier.
00:15:04.67\00:15:06.20
Now this is springfoam pan.
00:15:06.23\00:15:08.77
Yes, it's ideal for this recipe.
00:15:08.80\00:15:11.31
So that way this
is the springfoam,
00:15:11.34\00:15:13.61
that is why it's
called springfoam.
00:15:13.64\00:15:15.91
And it's usually used
for making cheesecakes...
00:15:15.94\00:15:19.08
'Cause it's
easier to remove. Yeah.
00:15:19.11\00:15:21.08
They also look
pretty when it's done.
00:15:21.12\00:15:22.88
All right, so the next
step, so with these strips.
00:15:22.92\00:15:25.39
Yeah. We put...
00:15:25.42\00:15:26.76
We can swap the
sides. Thank you, Idalia.
00:15:26.79\00:15:28.12
Thank you so
much. You're welcome.
00:15:28.16\00:15:29.49
We put them around like this.
00:15:29.52\00:15:30.86
So it won't stick.
00:15:30.89\00:15:32.23
So that it won't stick
00:15:32.26\00:15:33.60
and that it will
be easy to take out.
00:15:33.63\00:15:34.96
That's the idea.
00:15:35.00\00:15:36.33
So we put them first like that.
00:15:36.36\00:15:37.87
And then we put our dough
00:15:37.90\00:15:40.00
that we have over there
00:15:40.04\00:15:41.37
that as you can see look like...
00:15:41.40\00:15:42.74
Let's pretend it's
already done, right?
00:15:42.77\00:15:44.71
Yes. We do it like...
00:15:44.74\00:15:46.07
It looks like
it's dry but it's not.
00:15:46.11\00:15:47.68
It's perfect 'cause
when you press it down
00:15:47.71\00:15:49.98
with your fist like this
00:15:50.01\00:15:51.51
or another, it could
be a cup or something.
00:15:51.55\00:15:54.35
But when you press it down,
00:15:54.38\00:15:56.58
then it will be even
and it won't be so crumbly.
00:15:56.62\00:16:01.02
It will be uniform. Exactly.
00:16:01.06\00:16:02.39
That's right.
00:16:02.42\00:16:03.76
But that idea is
it is not so crumbly
00:16:03.79\00:16:05.76
or not so dry or so wet.
00:16:05.79\00:16:07.23
It's kind of
like to be in between.
00:16:07.26\00:16:09.53
That's the idea. It's very good.
00:16:09.56\00:16:11.13
That you put it
in the refrigerator
00:16:11.17\00:16:12.50
for just a little bit
00:16:12.53\00:16:13.87
and then you have that
finished butter right there
00:16:13.90\00:16:15.24
as you can see.
00:16:15.27\00:16:16.60
Yes, this is the crust.
00:16:16.64\00:16:17.97
So do you think
that was hard? No, right?
00:16:18.01\00:16:19.34
No, not hard at
all. Very simple.
00:16:19.37\00:16:20.71
And I'm sure
your five-year-old son
00:16:20.74\00:16:22.08
can enjoy doing this recipe.
00:16:22.11\00:16:23.68
It's like to get their
fingers in the food, right?
00:16:23.71\00:16:27.28
Okay. Let me take this from you.
00:16:27.32\00:16:28.75
Thank you. So the next step.
00:16:28.78\00:16:30.15
Now we're going to do the
filling for our cheesecake,
00:16:30.19\00:16:32.45
okay? Okay.
00:16:32.49\00:16:33.82
I'm going to have
to... Do you mind helping me?
00:16:33.86\00:16:36.69
Let me take
these away right here.
00:16:36.73\00:16:38.16
And also need to wash my
hands again for a second.
00:16:38.19\00:16:40.60
We just are putting the cashews.
00:16:40.63\00:16:42.56
And you can explain
what we did with them
00:16:42.60\00:16:44.27
as I go do this
really quick, okay?
00:16:44.30\00:16:46.07
The cashew is a very good friend
00:16:46.10\00:16:48.10
in the plant-based kitchen.
00:16:48.14\00:16:50.37
The cashews, you can use
it for savory recipes and,
00:16:50.41\00:16:52.87
in this case,
00:16:52.91\00:16:54.24
we're going to use it
for a dessert, sweet recipe.
00:16:54.28\00:16:57.55
Now what you must do
is wash and rinse them,
00:16:57.58\00:17:00.45
soak them in boiling hot water
00:17:00.48\00:17:03.35
like the instructions at
the beginning of the program
00:17:03.39\00:17:05.55
we mentioned to you.
00:17:05.59\00:17:07.16
When you soak them, it
makes them creamier, right?
00:17:07.19\00:17:10.83
Yes, easier to blend.
00:17:10.86\00:17:12.19
Easier to blend.
00:17:12.23\00:17:13.56
They will be much, much
smoother to blend and quicker.
00:17:13.60\00:17:16.13
So it's a great
idea to first soak them
00:17:16.16\00:17:18.43
and that way we can just
help a little bit of blender.
00:17:18.47\00:17:21.54
And you will get a much creamer
texture to your cheesecake
00:17:21.57\00:17:24.34
and that's what you want.
00:17:24.37\00:17:25.71
We want that
creamy, rich... Creamy.
00:17:25.74\00:17:27.48
Cheesecake. Yes.
00:17:27.51\00:17:28.84
So that's what we're doing,
00:17:28.88\00:17:30.21
our first ingredient is cashews.
00:17:30.25\00:17:31.58
Now we have another ingredient
00:17:31.61\00:17:32.95
that will help
this smooth process
00:17:32.98\00:17:34.68
or these smooth,
00:17:34.72\00:17:36.05
the idea of getting a smooth
cheesecake is coconut milk.
00:17:36.08\00:17:39.25
It's a very thick
and rich coconut milk.
00:17:39.29\00:17:40.96
It's a whole.
00:17:40.99\00:17:42.32
So try not to get the light
00:17:42.36\00:17:43.99
but rather like
the whole coconut milk.
00:17:44.03\00:17:45.59
Oh, that's right.
00:17:45.63\00:17:46.96
And you'll see
that is very thick.
00:17:47.00\00:17:48.33
It's more thick
than the other one,
00:17:48.36\00:17:49.70
it's is not light. Yes.
00:17:49.73\00:17:51.07
But then we put something
that makes it quite unique.
00:17:51.10\00:17:54.80
And it's actual...
00:17:54.84\00:17:56.40
Let's put it
towards this way. Yes.
00:17:56.44\00:17:58.17
The young people
are going to say,
00:17:58.21\00:17:59.97
"What are you
putting in that cheesecake?"
00:18:00.01\00:18:02.54
Like, "You're going to ruin it,"
00:18:02.58\00:18:03.91
they're going to say.
00:18:03.95\00:18:05.28
No, no, no. We're
going to help it, okay?
00:18:05.31\00:18:06.65
They're not going to
even take the garbanzos.
00:18:06.68\00:18:08.18
Oh, no.
00:18:08.22\00:18:09.55
Oh, I mean,
00:18:09.58\00:18:10.92
they are going to love
this cheesecake so much.
00:18:10.95\00:18:12.75
But it's better to tell them
00:18:12.79\00:18:14.12
until after they
eat it and try it.
00:18:14.16\00:18:15.49
Oh, okay.
00:18:15.52\00:18:16.86
Shh, I didn't say anything.
00:18:16.89\00:18:18.53
I think garbanzos,
00:18:18.56\00:18:19.96
due to the texture
00:18:20.00\00:18:22.00
is that it makes it
like what the eggs would do.
00:18:22.03\00:18:24.10
Exactly. It makes it spongy.
00:18:24.13\00:18:25.47
It's an egg replacer. Exactly.
00:18:25.50\00:18:27.34
It makes it more spongy.
00:18:27.37\00:18:28.80
It just adds this special
and very effective texture
00:18:28.84\00:18:31.77
to the cheesecake.
00:18:31.81\00:18:33.14
So those are our
main ingredients.
00:18:33.17\00:18:34.84
And then we add other
important ingredients,
00:18:34.88\00:18:37.51
which is of
course the sweetness.
00:18:37.55\00:18:39.08
You're going to want
to have something sweet.
00:18:39.11\00:18:40.58
Oh, yeah.
00:18:40.62\00:18:41.95
And the best tasting sweetener
00:18:41.98\00:18:43.62
for these
cheesecake is maple syrup.
00:18:43.65\00:18:45.69
Why?
00:18:45.72\00:18:47.06
Because it will give
you that mapley flavor.
00:18:47.09\00:18:48.82
Oh, okay. It's
light, it's also...
00:18:48.86\00:18:50.53
Natural. Of course, natural.
00:18:50.56\00:18:52.59
It just gives this
a very unique flavor.
00:18:52.63\00:18:56.03
And I like that better.
00:18:56.06\00:18:57.40
Of course, you can use
any other kind of sweetener.
00:18:57.43\00:18:58.93
You can use honey
or... Agave nectar?
00:18:58.97\00:19:01.00
Yes, of course, you could.
00:19:01.04\00:19:02.54
Okay.
00:19:02.57\00:19:04.21
Whatever you have really. Okay.
00:19:04.24\00:19:05.71
Then you have to put
in some cornstarch, right,
00:19:05.74\00:19:08.28
that we mentioned right there.
00:19:08.31\00:19:09.64
Yes.
00:19:09.68\00:19:11.01
And we have the
juice of a lemon.
00:19:11.05\00:19:13.25
I hope it's a juicy lemon. Yes.
00:19:13.28\00:19:15.58
Because you do need, you
know, a good amount of it.
00:19:15.62\00:19:17.99
And this is lemon zest?
00:19:18.02\00:19:19.35
And the zest, yes.
00:19:19.39\00:19:20.72
The zest also it makes
it very, very delicious.
00:19:20.76\00:19:24.06
We also put a little
bit of apple cider vinegar.
00:19:24.09\00:19:27.40
It will help it
give that little kick,
00:19:27.43\00:19:29.73
you know, that acidic
kick to the cheesecake
00:19:29.76\00:19:31.90
that usually cheesecake has.
00:19:31.93\00:19:34.37
Then we have the vanilla.
00:19:34.40\00:19:36.30
The vanilla
also is so beautiful.
00:19:36.34\00:19:37.77
You can use powder
form or you can use extract,
00:19:37.81\00:19:40.38
your vanilla extract.
00:19:40.41\00:19:41.74
And then we have
a little ingredient
00:19:41.78\00:19:43.11
which is also the
tahini. Yes, tahini!
00:19:43.14\00:19:44.78
What a great combination! Yeah!
00:19:44.81\00:19:46.31
I love the...
00:19:46.35\00:19:47.68
But check these,
our garbanzo beans
00:19:47.72\00:19:49.15
and the tahini
combination, it's really good.
00:19:49.18\00:19:51.12
It helps with a flavor.
00:19:51.15\00:19:52.62
It just helps a
lot with the flavor.
00:19:52.65\00:19:54.12
You don't put too much
of it otherwise, right?
00:19:54.16\00:19:56.73
No, not much.
00:19:56.76\00:19:58.09
It's just a little bit.
00:19:58.13\00:19:59.46
Just a little
underlying taste to it.
00:19:59.49\00:20:02.53
And then bit of salt,
00:20:02.56\00:20:03.90
just a little to
bring out the other flavors.
00:20:03.93\00:20:06.74
Well, make sure that you
put a lid in your blender.
00:20:06.77\00:20:09.40
Yes.
00:20:09.44\00:20:10.77
And you might
need a little help.
00:20:10.81\00:20:12.14
In this case,
we have this stick.
00:20:12.17\00:20:13.51
Let's start with a low speed.
00:20:13.54\00:20:16.51
Yes.
00:20:16.54\00:20:17.88
And then we go up.
00:20:17.91\00:20:19.25
Gradually grow up.
00:20:19.28\00:20:20.62
You got to make
sure it's very smooth.
00:20:31.93\00:20:34.06
That's right.
00:20:34.10\00:20:35.43
You don't want to
find any pieces there,
00:20:35.46\00:20:37.00
any crunchiness, especially,
no garbanzos, please.
00:20:37.03\00:20:39.77
Exactly.
00:20:39.80\00:20:41.14
So make sure it
is very, very smooth
00:20:41.17\00:20:42.50
as you can see right here.
00:20:42.54\00:20:43.91
Let's try to
help it a little bit
00:20:43.94\00:20:45.27
with clearing this out.
00:20:45.31\00:20:46.64
I think it's pretty
smooth, as you can see.
00:20:46.68\00:20:48.01
Oh, yes, it is. You see.
00:20:48.04\00:20:49.51
And so now it's ready
to be put on to that crust.
00:20:49.54\00:20:54.48
And then ready
to go on into oven.
00:20:54.52\00:20:56.18
Once we put in the crust,
how long do we bake it for?
00:20:56.22\00:20:59.05
We bake it for about 50 minutes.
00:20:59.09\00:21:00.42
Okay.
00:21:00.46\00:21:01.79
You have to make
sure that you watch it
00:21:01.82\00:21:03.16
so that you don't overcook it
00:21:03.19\00:21:05.39
as far as like
getting like burnt type of,
00:21:05.43\00:21:08.50
you know, idea,
00:21:08.53\00:21:10.10
but you have to get
a little bit golden.
00:21:10.13\00:21:12.63
And you will see that
it will just look like it,
00:21:12.67\00:21:16.71
sort of, raises a little bit
when it's in the oven cooking.
00:21:16.74\00:21:20.74
But about 50 minutes
to an hour, that's all.
00:21:20.78\00:21:23.48
Do you see how
smooth and creamy it is?
00:21:23.51\00:21:25.31
Oh, yes, yes.
00:21:25.35\00:21:26.72
It's just beautiful.
00:21:26.75\00:21:28.08
You know, I would have
mind cleaning the bowl.
00:21:28.12\00:21:31.89
You know, how
the kids like to say,
00:21:31.92\00:21:33.66
"Mom, can I please eat
what's left on the bowl?"
00:21:33.69\00:21:36.29
This spatula...
00:21:36.32\00:21:37.66
But because it's, you know,
00:21:37.69\00:21:39.03
usually the families
have eggs in the mixture,
00:21:39.06\00:21:41.10
and that's not good.
00:21:41.13\00:21:42.46
But with this plant-based
is 100% safe for them.
00:21:42.50\00:21:46.53
That's exactly
right. That's exactly right.
00:21:46.57\00:21:48.77
This is a safe way to,
00:21:48.80\00:21:50.91
you know, get the
kids involved as well.
00:21:50.94\00:21:52.74
Yeah. So we're
going to bake this at?
00:21:52.77\00:21:55.11
350 degrees in the
oven for about an hour,
00:21:55.14\00:21:57.45
50 minutes to an
hour. For about an hour.
00:21:57.48\00:21:58.81
And call me when it's
done. I'll be right over.
00:21:58.85\00:22:00.55
No, I'm just
kidding. But make sure...
00:22:00.58\00:22:01.92
Oh, yeah, we're right there...
00:22:01.95\00:22:03.92
Make sure, you
know, try to smooth it out
00:22:03.95\00:22:05.39
little bit like
this so that it's even.
00:22:05.42\00:22:07.92
You can probably slap the pan
00:22:07.96\00:22:10.39
to get the air
pockets out as well.
00:22:10.43\00:22:11.93
Yes.
00:22:11.96\00:22:13.43
So there you go.
00:22:13.46\00:22:14.80
But you have a final product,
00:22:14.83\00:22:16.26
right here on
our counter with us.
00:22:16.30\00:22:18.03
We do. We do. Look
how beautiful that is.
00:22:18.07\00:22:20.17
Right there. Right there.
00:22:20.20\00:22:21.54
So she found some cherries.
00:22:21.57\00:22:22.90
And how did you
prepare those cherries?
00:22:22.94\00:22:24.67
Well, you know, we just
got some rosemary sprigs,
00:22:24.71\00:22:28.24
fresh ones, and some cherries.
00:22:28.28\00:22:30.25
When it's like Christmas
00:22:30.28\00:22:31.61
then you can use
some fresh cranberries.
00:22:31.65\00:22:33.48
That's right.
Those are beautiful.
00:22:33.52\00:22:35.15
And we got these
beautiful cherries as well.
00:22:35.18\00:22:36.69
What you do is that
00:22:36.72\00:22:38.05
you dip them in a
little bit of sugar water
00:22:38.09\00:22:39.82
that is hot.
00:22:39.85\00:22:41.19
You just dip it one time.
00:22:41.22\00:22:42.56
And then, you coat it
with regular powdered sugar.
00:22:42.59\00:22:44.66
That will be it.
00:22:44.69\00:22:46.03
And it just makes
a beautiful garnish
00:22:46.06\00:22:47.40
for like
Christmassy type of dessert.
00:22:47.43\00:22:49.80
So it's all fresh.
00:22:49.83\00:22:51.17
And you can even
eat those sprigs,
00:22:51.20\00:22:52.90
probably tasty.
00:22:52.93\00:22:54.27
Well, certainly. Yeah.
00:22:54.30\00:22:55.64
Well, Stephanie,
00:22:55.67\00:22:57.01
we are having a wonderful
time in the kitchen with you.
00:22:57.04\00:22:58.51
But I think we're
ready for the next recipe.
00:22:58.54\00:23:00.38
Are you? We are. Yes, we are.
00:23:00.41\00:23:01.74
Well, our next recipe is...
00:23:01.78\00:23:03.75
The festive roasted vegetables.
00:23:03.78\00:23:07.38
So you will need...
00:23:07.42\00:23:08.75
So the sea salt
is to taste, right?
00:23:27.80\00:23:29.44
Oh, of course, to
give it some flavor.
00:23:29.47\00:23:30.81
Of course. Okay.
00:23:30.84\00:23:32.17
So these are the beautiful
vegetables we have here.
00:23:32.21\00:23:33.54
Yes, I see that.
00:23:33.58\00:23:34.91
We have already
done a first step,
00:23:34.94\00:23:36.44
which is that we blanched
them, just so that we could get
00:23:36.48\00:23:39.65
at the initial
cooking process going.
00:23:39.68\00:23:41.58
And that way
00:23:41.62\00:23:42.95
the roasting
process will be shorter.
00:23:42.98\00:23:44.62
That's why we did that first.
00:23:44.65\00:23:46.05
But we just got a beautiful
bright green color here.
00:23:46.09\00:23:48.29
We didn't want to cook them
too much or anything like that.
00:23:48.32\00:23:49.66
Brussels sprouts.
00:23:49.69\00:23:51.03
Yes, we don't want to, you know,
00:23:51.06\00:23:52.39
damage the beauty of
them by overcooking them
00:23:52.43\00:23:53.96
and getting them brown.
00:23:54.00\00:23:55.33
So it's just like one
boiling and then that was it.
00:23:55.36\00:23:58.27
We just put them in
cold water at the end.
00:23:58.30\00:23:59.93
For someone that's
never blanched the vegetable,
00:23:59.97\00:24:03.94
how long do you leave
it in the boiling water?
00:24:03.97\00:24:06.68
The Brussels
sprouts about one minute.
00:24:06.71\00:24:08.31
One minute.
00:24:08.34\00:24:09.68
So you clean and rinse,
washed out Brussels sprouts...
00:24:09.71\00:24:13.52
Dump them in
the boiling water...
00:24:13.55\00:24:14.88
That's right.
00:24:14.92\00:24:16.25
For just one
minute... That's right.
00:24:16.28\00:24:17.62
And then you
scoop them right out.
00:24:17.65\00:24:18.99
Yes. Okay.
00:24:19.02\00:24:20.36
And rinse them with cold water
to stop the cooking process.
00:24:20.39\00:24:21.72
That's right.
00:24:21.76\00:24:23.09
We did the same
with sweet potatoes...
00:24:23.12\00:24:24.46
But they were
cooked a little bit longer
00:24:24.49\00:24:25.83
just to get them
a little bit soft,
00:24:25.86\00:24:27.20
and that was
basically the first step.
00:24:27.23\00:24:28.56
But if you have time
00:24:28.60\00:24:29.93
and you want to put
them in the oven directly,
00:24:29.96\00:24:31.30
it's fine as well.
00:24:31.33\00:24:32.67
It will just
take longer to bake.
00:24:32.70\00:24:34.04
Wonderful. Yes.
00:24:34.07\00:24:35.40
Well, I first...
00:24:35.44\00:24:36.77
I think that we're
going to do actually
00:24:36.81\00:24:38.14
is to caramelize our pecans
00:24:38.17\00:24:39.51
just to give a little
crunchy sweet taste to them.
00:24:39.54\00:24:41.91
You know, this is a festive day,
00:24:41.94\00:24:43.78
so we want to have
a little treat in it.
00:24:43.81\00:24:47.02
We're going to put them
in a little pan right here
00:24:47.05\00:24:48.52
as you can see.
00:24:48.55\00:24:49.88
With just a little
bit of maple syrup,
00:24:49.92\00:24:52.15
it could also be honey
or maybe some brown sugar
00:24:52.19\00:24:55.96
you could use to be
able to caramelize them.
00:24:55.99\00:24:59.63
I'm going to
swap sides with you.
00:24:59.66\00:25:01.26
Should have... That is best.
00:25:01.30\00:25:02.63
And you know what you can start
mixing the vegetables in there.
00:25:02.66\00:25:04.43
Oh. Oh, sure.
00:25:04.47\00:25:05.80
All you do is,
except for these right here,
00:25:05.83\00:25:07.17
we mix everything in. Okay.
00:25:07.20\00:25:08.54
And you put salt to taste. Okay.
00:25:08.57\00:25:10.74
What I just like doing is
00:25:10.77\00:25:12.11
putting one of
each little by little,
00:25:12.14\00:25:13.48
you know, just to get
them like a proper mixed up.
00:25:13.51\00:25:15.61
Mixed up. Yes.
00:25:15.64\00:25:16.98
Okay. So...
00:25:17.01\00:25:18.35
We don't want to
smash the sweet potato,
00:25:18.38\00:25:19.71
so let's try to be
light about, you know?
00:25:19.75\00:25:21.35
You know how it is.
00:25:21.38\00:25:22.72
So add little bit at a
time of each one of them.
00:25:22.75\00:25:24.72
Yeah, that's what I usually do
00:25:24.75\00:25:26.15
just to try to keep
them nice and pretty,
00:25:26.19\00:25:29.16
you know, be gentle with them.
00:25:29.19\00:25:30.53
Yes.
00:25:30.56\00:25:31.89
And but this is
it. It's so simple.
00:25:31.93\00:25:34.00
The long process is the
peeling and the cutting,
00:25:34.03\00:25:37.47
that's really what
would take some time.
00:25:37.50\00:25:38.83
And the cleaning. That's true.
00:25:38.87\00:25:40.20
Yeah, the
cleaning. That is true.
00:25:40.24\00:25:41.57
But then putting it
together, recipe together,
00:25:41.60\00:25:43.20
it's a piece of cake.
00:25:43.24\00:25:44.57
Very, very simple. Very easy.
00:25:44.61\00:25:45.94
This way you don't
have to stir it as much
00:25:45.97\00:25:48.34
and you don't bruise,
00:25:48.38\00:25:50.18
especially the
sweet potato. Yes.
00:25:50.21\00:25:52.01
Those were a little
bit overcooked maybe,
00:25:52.05\00:25:54.15
you know, if they
were a little less cooked,
00:25:54.18\00:25:55.78
probably they
would have been better.
00:25:55.82\00:25:58.05
But it doesn't really matter.
00:25:58.09\00:25:59.55
What matters is that,
00:25:59.59\00:26:00.92
you don't overcook
the Brussels sprout.
00:26:00.96\00:26:03.26
Those are important
to keep nicely bright.
00:26:03.29\00:26:04.66
Exactly. Oh, yeah,
they do turn brown.
00:26:04.69\00:26:06.29
Yeah. They don't
look as appealing.
00:26:06.33\00:26:07.93
Yeah.
00:26:07.96\00:26:09.30
And we eat with our
eyes, right, Stephanie?
00:26:09.33\00:26:10.67
Yeah, and also
they taste much nicer
00:26:10.70\00:26:12.40
when they're not overcooked.
00:26:12.43\00:26:13.77
Yeah. So this is it.
00:26:13.80\00:26:15.14
All you do is just a couple...
00:26:15.17\00:26:17.01
I don't even
know, that was a minute.
00:26:17.04\00:26:18.47
But let's say a
minute of roasting the pecans
00:26:18.51\00:26:22.04
with the maple syrup, that's it.
00:26:22.08\00:26:23.68
You get it nicely caramelized.
00:26:23.71\00:26:25.11
Now I finished it with...
00:26:25.15\00:26:26.48
Good. These ingredients.
00:26:26.51\00:26:27.85
Yes. And now what?
00:26:27.88\00:26:29.22
Let's put the
cranberries as well.
00:26:29.25\00:26:30.59
And now let's
season it with some salt.
00:26:30.62\00:26:31.95
Okay.
00:26:31.99\00:26:33.32
And a little bit
of maple syrup...
00:26:33.36\00:26:35.69
Okay.
00:26:35.72\00:26:37.06
Just a drizzle,
right? That's right there.
00:26:37.09\00:26:38.59
And then a little bit of oil,
00:26:38.63\00:26:40.36
just so we can
get them in the oven
00:26:40.40\00:26:41.93
and they start
actually roasting,
00:26:41.96\00:26:43.50
and we can get a
crispiness to the vegetables
00:26:43.53\00:26:46.00
once they're nicely browned.
00:26:46.03\00:26:48.27
All right.
00:26:48.30\00:26:49.64
And so that's it.
00:26:49.67\00:26:51.01
It's very simple and...
00:26:51.04\00:26:52.37
Oh. It's so pretty though.
00:26:52.41\00:26:53.74
Of course, you can, you know,
add on any kind of maybe herb
00:26:53.78\00:26:56.81
or a special
seasoning you may enjoy at home.
00:26:56.85\00:26:59.55
You can use your imagination
or creativity or preferences
00:26:59.58\00:27:02.98
to make this dish your own.
00:27:03.02\00:27:04.79
So that's another idea.
00:27:04.82\00:27:06.22
So now that I have the
vegetables all together,
00:27:06.25\00:27:09.06
the maple
syrup, it's in there...
00:27:09.09\00:27:10.63
Good. The oil?
00:27:10.66\00:27:11.99
The salt, the oil. Good.
00:27:12.03\00:27:13.80
Do I need to put oil in
the pan, on the baking pan?
00:27:13.83\00:27:16.53
Not at all. There's no need.
00:27:16.56\00:27:17.93
There's no need because
it has enough oil already.
00:27:17.97\00:27:21.04
Let's also put
the pecans in there.
00:27:21.07\00:27:22.40
Oh, put them now. Yes.
00:27:22.44\00:27:23.77
Yes, let's do that. Okay.
00:27:23.81\00:27:25.14
Part of them at least,
00:27:25.17\00:27:26.51
and then we'll put a
little bit at the end, okay?
00:27:26.54\00:27:27.88
All right. Yeah.
00:27:27.91\00:27:29.24
So let's give it a nice mixture
very gently, if you can or...
00:27:29.28\00:27:31.41
Can I have a spatula, please?
00:27:31.45\00:27:32.78
I think the... Sure.
00:27:32.81\00:27:34.15
That red spatula
would be best. Good.
00:27:34.18\00:27:35.68
Yes. That way
we don't bruise it.
00:27:35.72\00:27:37.22
Yeah. And now you can pouring...
00:27:37.25\00:27:38.59
Pouring in.
Pouring them on the pan.
00:27:39.75\00:27:41.96
And that way it
will get nicely mixed.
00:27:41.99\00:27:43.43
But it's just as simple as that.
00:27:43.46\00:27:45.09
Well, I think it
looks really good
00:27:45.13\00:27:47.00
just like it is right now.
00:27:47.03\00:27:48.70
The cranberries give it
the nice festivity touch.
00:27:48.73\00:27:51.63
So we will then turn
it over into the pan.
00:27:51.67\00:27:54.94
Dump them over on
the nice baking dish.
00:27:54.97\00:27:57.54
We have these
beautiful ones here that,
00:27:57.57\00:27:59.94
you know, even the
touch of color to...
00:27:59.97\00:28:02.08
I dropped down.
00:28:02.11\00:28:03.45
To make even more colorful
00:28:03.48\00:28:04.81
than what the
vegetables already are.
00:28:04.85\00:28:06.18
Wow! But what do I do now?
00:28:06.21\00:28:07.55
As simple as that. That's it.
00:28:07.58\00:28:08.92
Then we put it in the
oven to maybe 400 degrees.
00:28:08.95\00:28:13.82
400?
00:28:13.86\00:28:15.19
Just very quickly, just
for them to get roasted.
00:28:15.22\00:28:17.06
Oh! Okay.
00:28:17.09\00:28:19.23
Or you can cook
them a little bit longer
00:28:19.26\00:28:21.16
for about 350, right?
00:28:21.20\00:28:22.76
Until they're
little more cooked,
00:28:22.80\00:28:24.13
as much as you want.
00:28:24.17\00:28:25.50
Golden.
00:28:25.53\00:28:26.87
But golden on
top, that's the idea.
00:28:26.90\00:28:28.24
I put it on 400 just
because I wanted to get a brown,
00:28:28.27\00:28:31.21
gold color on top,
for them to look roasted.
00:28:31.24\00:28:34.51
Muy bien.
00:28:34.54\00:28:35.88
So right here we
have the finished product
00:28:35.91\00:28:38.18
that you baked already.
00:28:38.21\00:28:39.95
It looks beautiful.
00:28:39.98\00:28:41.65
And the Brussels sprouts
00:28:41.68\00:28:43.39
kept their
natural green color...
00:28:43.42\00:28:44.75
That's the idea.
00:28:44.79\00:28:46.12
Which looks very nice and crisp.
00:28:46.15\00:28:47.56
And the touch that the
sweet potatoes give to it
00:28:47.59\00:28:52.09
and the cranberries...
00:28:52.13\00:28:53.93
Oh, my! And it's beautiful!
00:28:53.96\00:28:56.16
That is good. And
this is all plant-based.
00:28:56.20\00:28:58.97
We didn't need any
milk. We didn't need any eggs.
00:28:59.00\00:29:01.70
That's right. No bacon fat.
00:29:01.74\00:29:03.24
Very little oil also,
so it's not very heavy.
00:29:03.27\00:29:06.81
And it's just
wonderful with pecans,
00:29:06.84\00:29:08.88
little
sweetness, that crunchiness,
00:29:08.91\00:29:10.51
it's just very nice
to go as a side dish
00:29:10.55\00:29:12.45
to your other fancy
dishes in a special meal.
00:29:12.48\00:29:15.35
Wonderful.
00:29:15.38\00:29:16.72
Well, I think we're
ready for the next recipe.
00:29:16.75\00:29:18.52
We are. Yes. What do
you think, Stephanie?
00:29:18.55\00:29:19.89
We are! All right.
00:29:19.92\00:29:21.26
We're going to be
making a gluten and nut roast.
00:29:21.29\00:29:22.89
So we're going to need...
00:29:22.92\00:29:24.29
Yes, those are the ingredients
00:29:57.89\00:29:59.23
that we need for this
very, very delicious recipe.
00:29:59.26\00:30:02.60
It's truly a hit at home.
00:30:02.63\00:30:03.97
It smells
awesome in the kitchen.
00:30:04.00\00:30:05.33
Yes. It's a hit at my home.
00:30:05.37\00:30:06.70
And when I prepared
it for special occasions
00:30:06.74\00:30:09.07
like in other places
00:30:09.10\00:30:10.44
or potluck at
church or something,
00:30:10.47\00:30:11.81
it goes by so fast.
00:30:11.84\00:30:13.17
So it's truly one of
the favorites at home.
00:30:13.21\00:30:16.48
And that is I want to come
in and share with you guys here.
00:30:16.51\00:30:19.31
And so first we're
going to chop the onion.
00:30:19.35\00:30:21.65
So we have it right here.
00:30:21.68\00:30:23.02
And...
00:30:23.05\00:30:24.39
You're going to
make me cry, Stephanie.
00:30:24.42\00:30:25.75
Oh, that... Yeah, maybe.
00:30:25.79\00:30:27.16
Let's hope not.
00:30:27.19\00:30:28.52
Put little water in your tongue,
00:30:28.56\00:30:29.89
and that should help.
00:30:29.92\00:30:31.36
But so we, you know,
chop it pretty small.
00:30:31.39\00:30:35.60
The idea is to
give flavor to the dish,
00:30:35.63\00:30:38.83
rather than, you know,
texture or anything like that.
00:30:38.87\00:30:42.37
It's just flavor.
00:30:42.40\00:30:43.74
So let's just put it very,
very small as much as we can.
00:30:43.77\00:30:45.27
We're going to chop
it really, really tiny.
00:30:45.31\00:30:47.14
Yes, what you were
saying? Sorry, Idalia.
00:30:47.18\00:30:48.51
No, I just wanted to ask
if I don't have fresh onions,
00:30:48.54\00:30:52.55
you know, the other day,
00:30:52.58\00:30:53.92
I started cooking
00:30:53.95\00:30:55.28
and I didn't have a
single onion in the house,
00:30:55.32\00:30:56.65
but I had garlic...
00:30:56.69\00:30:58.02
I mean, onion powder. Yeah.
00:30:58.05\00:30:59.39
So I'd like to know,
can I use onion powder?
00:30:59.42\00:31:01.99
Completely possible. Okay.
00:31:02.02\00:31:03.36
In fact, the great thing
about this particular dish
00:31:03.39\00:31:05.43
is that you can
give it your own spin
00:31:05.46\00:31:09.36
as far as the
seasonings are concerned.
00:31:09.40\00:31:11.63
All right. Yeah.
00:31:11.67\00:31:13.00
You can even omit the
onion and put something else
00:31:13.03\00:31:15.87
that you may would like better.
00:31:15.90\00:31:17.44
Or if you have kids
that just cannot stand to see
00:31:17.47\00:31:19.91
any little pieces of onion,
then for sure use the powder.
00:31:19.94\00:31:22.31
Well, I'll throw
it in the blender.
00:31:22.34\00:31:23.71
They won't see
it that way. Yeah.
00:31:23.75\00:31:25.58
Even though I have done
that before for this recipe,
00:31:25.61\00:31:28.25
put it in the blender,
00:31:28.28\00:31:29.62
and it doesn't
really work very well
00:31:29.65\00:31:31.79
because it makes it too smooth.
Oh. So don't do that, guys.
00:31:31.82\00:31:33.99
Yeah, it's best not to blend it.
00:31:34.02\00:31:35.86
Hey, I'm glad I said that. Yeah.
00:31:35.89\00:31:37.63
When you do a little texture
00:31:37.66\00:31:40.46
as far as the other ingredients,
00:31:40.50\00:31:41.83
when you put it the
liquefied, like onion,
00:31:41.86\00:31:45.03
it makes it too
runny or something.
00:31:45.07\00:31:46.70
I did try that before.
00:31:46.74\00:31:48.07
All right. Yeah.
00:31:48.10\00:31:49.44
So either you use the
powder or you use the onion.
00:31:49.47\00:31:53.51
Yes. Like this chopped.
00:31:53.54\00:31:55.14
Now we're using the
white onions, right?
00:31:55.18\00:31:58.05
Yeah.
00:31:58.08\00:31:59.41
But is there, I mean,
00:31:59.45\00:32:02.08
should we stick
to the white onion
00:32:02.12\00:32:03.72
or should we do
the purple onion,
00:32:03.75\00:32:05.12
is that all right?
00:32:05.15\00:32:06.49
Well, I wouldn't put purple
00:32:06.52\00:32:07.86
just because I don't think that
aesthetically would be nice.
00:32:07.89\00:32:09.72
I think it will
look kind of awkward,
00:32:09.76\00:32:11.29
but maybe if
anybody has no problem
00:32:11.33\00:32:13.03
with how it looks,
00:32:13.06\00:32:14.63
then, you could use a red
one, if you have nothing else.
00:32:14.66\00:32:17.37
But if you can see
the finished product,
00:32:17.40\00:32:19.57
you know, the onion is,
00:32:19.60\00:32:20.94
you can see just, you
notice a very, very little,
00:32:20.97\00:32:23.27
whereas with the purple,
you can maybe change the color.
00:32:23.30\00:32:25.81
So we're going to use
00:32:25.84\00:32:27.18
the half of the onion like this.
00:32:27.21\00:32:28.54
This is more than enough.
00:32:28.58\00:32:29.91
Really good job.
00:32:29.94\00:32:31.28
Yeah, well, thank you.
00:32:31.31\00:32:33.38
We're going to put
it in a bowl right here.
00:32:33.42\00:32:35.28
All right.
00:32:35.32\00:32:36.65
And we're going
to add to the onion.
00:32:36.69\00:32:39.35
Now it's very important
00:32:39.39\00:32:40.86
to follow the steps
in the right order, okay?
00:32:40.89\00:32:43.46
Okay.
00:32:43.49\00:32:44.83
Because I'll explain it as I go.
00:32:44.86\00:32:46.19
But here we put garlic, okay?
00:32:46.23\00:32:48.20
Okay.
00:32:48.23\00:32:49.56
So we're going to put
the garlic and the onion.
00:32:49.60\00:32:51.50
Then we put the olive oil.
00:32:51.53\00:32:54.24
Okay.
00:32:54.27\00:32:55.94
And then we put
the ground walnuts...
00:32:55.97\00:32:59.71
Ground walnuts.
00:32:59.74\00:33:01.08
These add such an amazing flavor
00:33:01.11\00:33:03.51
and, you know, the nuttiness,
00:33:03.55\00:33:05.45
it just makes it
perfect for the loaf that it is.
00:33:05.48\00:33:09.38
And then to this, you
add the one cup of water.
00:33:09.42\00:33:14.46
That's the one
cup of cold water.
00:33:14.49\00:33:16.26
Cold water. Yes.
00:33:16.29\00:33:17.63
Very important that it's cold
00:33:17.66\00:33:18.99
because that this
way will help mix better.
00:33:19.03\00:33:20.46
Okay.
00:33:20.50\00:33:21.83
And then the yeast flakes. Yes.
00:33:21.86\00:33:23.47
So we have this first mixture
00:33:23.50\00:33:25.17
right here of these ingredients.
00:33:25.20\00:33:27.04
Now this is
what I was explaining
00:33:27.07\00:33:28.70
that it's
important to do this first.
00:33:28.74\00:33:30.81
And then mix it
very well like this,
00:33:30.84\00:33:32.84
you can even
add the salt to here
00:33:32.87\00:33:34.48
so that it can mix evenly.
00:33:34.51\00:33:36.41
Yes. Yeah.
00:33:36.44\00:33:38.31
And then, at the end,
you add the gluten flour.
00:33:38.35\00:33:42.58
Okay.
00:33:42.62\00:33:43.95
Because if you add it before,
00:33:43.99\00:33:46.22
it's not going to mix well
because it tends to clump up.
00:33:46.25\00:33:49.22
Okay.
00:33:49.26\00:33:50.59
So as it clumps up, it
may not absorb the flavors.
00:33:50.63\00:33:54.86
Exactly.
00:33:54.90\00:33:56.23
So it's important
to add it at the end
00:33:56.26\00:33:57.60
so that it can be
completely evenly mixed...
00:33:57.63\00:33:59.40
Right.
00:33:59.43\00:34:00.77
As it clumps up so much.
00:34:00.80\00:34:02.50
So you see it
becomes like a runny dough,
00:34:02.54\00:34:07.31
like a wet dough as you can see.
00:34:07.34\00:34:11.71
Now we need to have
the water in the stove hot.
00:34:11.75\00:34:15.42
Okay.
00:34:15.45\00:34:16.79
So you could
please turn it on for me
00:34:16.82\00:34:18.15
as I finish this up.
00:34:18.19\00:34:19.52
Sure.
00:34:19.55\00:34:20.89
This is the dough
that we have right here.
00:34:20.92\00:34:22.26
Right.
00:34:22.29\00:34:23.63
So the gluten
flour has no taste.
00:34:23.66\00:34:25.36
So when you're adding
anything to flour really,
00:34:25.39\00:34:29.73
you should mix in
especially the salt
00:34:29.76\00:34:32.13
because it
dissolves in the liquid.
00:34:32.17\00:34:34.00
In the liquid, exactly.
00:34:34.04\00:34:35.37
And the seasons,
that's what I have discovered,
00:34:35.40\00:34:38.07
that when I put the
seasoning in the liquid
00:34:38.11\00:34:40.41
and dissolve it a little bit,
00:34:40.44\00:34:41.78
and then add the flours
00:34:41.81\00:34:43.14
or the gluten
flour in this recipe,
00:34:43.18\00:34:45.91
then the flavor
seems to be better...
00:34:45.95\00:34:49.68
Yes.
00:34:49.72\00:34:51.05
Better dispersed in the
whole piece of the gluten roast.
00:34:51.09\00:34:54.56
Yes, I agree completely. Okay.
00:34:54.59\00:34:56.22
That is such a good tip
to use at home when cooking.
00:34:56.26\00:35:00.16
Dissolving the
powders into the liquids.
00:35:00.20\00:35:04.23
So we have this mixture, I
put it straight into a pan.
00:35:04.27\00:35:07.24
It does not have to be oiled
00:35:07.27\00:35:08.77
because this is
already enough oil.
00:35:08.80\00:35:10.14
It does already have oil. Yes.
00:35:10.17\00:35:11.51
So we just put it straight
into our pan, all right?
00:35:11.54\00:35:14.14
And as you can see
it's like bread dough.
00:35:14.18\00:35:17.45
And now that it absorbed
00:35:17.48\00:35:18.88
most of the liquid, the gluten,
00:35:18.91\00:35:20.52
then it's like a bread dough.
00:35:20.55\00:35:21.88
And you see with the onion
like that, it's not a runny...
00:35:21.92\00:35:24.72
Right.
00:35:24.75\00:35:26.82
Dough, but it's just perfect.
00:35:26.86\00:35:28.46
So we just expand
it like this, right?
00:35:28.49\00:35:30.39
Yes.
00:35:30.43\00:35:31.76
And then we do the next step,
00:35:31.79\00:35:34.43
which is in our hot
water right here, the stove.
00:35:34.46\00:35:38.10
Okay.
00:35:38.13\00:35:39.47
We put the seasonings... Okay.
00:35:39.50\00:35:41.40
Which you can choose to
do whatever flavors you like.
00:35:41.44\00:35:45.17
You can use, you know,
the cumin we're using here.
00:35:45.21\00:35:47.04
But you can use another
thing that you may like.
00:35:47.08\00:35:48.78
You can use thyme. Thyme.
00:35:48.81\00:35:50.28
Yes, that's exactly... Or sage.
00:35:50.31\00:35:52.51
Sage. Sage is a wonderful...
00:35:52.55\00:35:53.88
Sage and thyme. Yes. Exactly.
00:35:53.92\00:35:55.25
So whatever you
prefer to choose,
00:35:55.28\00:35:57.42
you can put in this broth,
sort of, broth we're making.
00:35:57.45\00:36:00.96
Okay. So we're making a broth.
00:36:00.99\00:36:02.32
Yeah. Yes, exactly.
00:36:02.36\00:36:03.69
It's like a broth with
a lot of flavor and aroma.
00:36:03.73\00:36:07.83
And it just has to
be a wonderful taste.
00:36:07.86\00:36:10.03
You know, make it
as delicious, special,
00:36:10.07\00:36:12.93
as preferable as you want.
00:36:12.97\00:36:15.10
That's basically the idea. Okay.
00:36:15.14\00:36:16.87
So but it has to be hot.
00:36:16.91\00:36:18.77
And then this
mixture, we pour it on top.
00:36:18.81\00:36:22.04
Okay.
00:36:22.08\00:36:23.41
Although it may seem
a little bit strange,
00:36:23.45\00:36:24.81
this is exactly how
it has to be cooked.
00:36:24.85\00:36:26.78
We put it on
top... It is strange.
00:36:26.82\00:36:28.15
I've never seen...
00:36:28.18\00:36:29.52
This is exactly how
it has to go in the oven.
00:36:29.55\00:36:30.89
They cook like this.
00:36:30.92\00:36:32.25
Wow!
00:36:32.29\00:36:33.62
What inspired this recipe?
00:36:33.66\00:36:35.46
Well, what inspired,
00:36:35.49\00:36:36.83
the fact that for
special occasions,
00:36:36.86\00:36:39.46
you know, in
South America, in Chile,
00:36:39.49\00:36:41.70
there aren't any
options you can go and buy.
00:36:41.73\00:36:44.73
It's not like you can say,
00:36:44.77\00:36:46.10
"Oh, I'm going to
get a turkey roast."
00:36:46.13\00:36:47.47
Right. That's right.
00:36:47.50\00:36:48.84
Or... It's impossible.
00:36:48.87\00:36:50.21
So what could you make
00:36:50.24\00:36:51.57
that would replace this
great roasted protein-y entrees.
00:36:51.61\00:36:56.21
Right.
00:36:56.24\00:36:57.58
And so this is one that
it came in as a lifesaver.
00:36:57.61\00:37:02.02
It is. And everybody loves it.
00:37:02.05\00:37:03.49
So when we put it into the oven,
00:37:03.52\00:37:05.79
once it goes into the oven,
00:37:05.82\00:37:07.16
if that's cooking,
00:37:07.19\00:37:08.52
and the actual gluten
starts growing, expanding,
00:37:08.56\00:37:13.60
absorbing all the
liquid and getting baked.
00:37:13.63\00:37:16.06
Wow!
00:37:16.10\00:37:17.43
And so in the finished product,
you can see how it turns out.
00:37:17.47\00:37:19.43
The liquid actually
almost dries completely.
00:37:19.47\00:37:22.14
Okay.
00:37:22.17\00:37:23.51
And if you have
a little bit left,
00:37:23.54\00:37:24.87
it's like a little gravy.
00:37:24.91\00:37:26.24
But the idea is
that you can get it
00:37:26.27\00:37:27.61
as brown as you want on top.
00:37:27.64\00:37:29.91
Okay.
00:37:29.94\00:37:31.28
But an hour in the oven at 350
00:37:31.31\00:37:33.08
is what you need to
get the finished product
00:37:33.11\00:37:35.18
in a way it needs to be.
00:37:35.22\00:37:36.55
Very good.
00:37:36.58\00:37:37.92
So right here we
have the final product,
00:37:37.95\00:37:39.49
and you garnished it
00:37:39.52\00:37:40.86
with baby
potatoes, red potatoes.
00:37:40.89\00:37:42.46
Yes.
00:37:42.49\00:37:43.83
You can put
carrots if you wanted
00:37:43.86\00:37:45.19
or anything
pretty to go around it.
00:37:45.23\00:37:46.86
Yeah, it's very nice. Oh!
00:37:46.90\00:37:48.23
And the one thing that I
did forget, I'm so sorry,
00:37:48.26\00:37:50.60
are the bay leaves.
00:37:50.63\00:37:52.43
This is another great touch
of flavor that is next to put.
00:37:52.47\00:37:54.94
Oh, that's right.
00:37:54.97\00:37:56.30
You just put it on
top and at the end.
00:37:56.34\00:37:57.67
You just take them out
when they're, you know, cooked.
00:37:57.71\00:37:59.41
Right.
00:37:59.44\00:38:00.78
But the flavor that will go
into the broth with bay leaves
00:38:00.81\00:38:02.58
really complements it nicely.
00:38:02.61\00:38:04.35
But like I
said, it's interesting
00:38:04.38\00:38:05.71
'cause you will start seeing
how it just grows and grows
00:38:05.75\00:38:07.42
and starts baking.
00:38:07.45\00:38:08.78
And it's perfect. Okay.
00:38:08.82\00:38:10.15
Well, there may be some
folks out there that say,
00:38:10.19\00:38:12.42
"Gluten, I'm
allergic to gluten."
00:38:12.45\00:38:14.39
That's a big problem these days.
00:38:14.42\00:38:15.76
You know? Yeah.
00:38:15.79\00:38:17.13
These days, definitely,
there are some problems.
00:38:17.16\00:38:19.49
And also in my home, we
have to cook gluten-free.
00:38:19.53\00:38:24.07
My husband is
gluten-free, vegan.
00:38:24.10\00:38:26.90
So that's the style
that we have to prepare.
00:38:26.94\00:38:29.77
So this is a good option.
00:38:29.80\00:38:31.67
But sometimes it
depends on the person
00:38:31.71\00:38:34.44
and we can't get into details
00:38:34.48\00:38:35.81
what works for my
husband and what doesn't
00:38:35.84\00:38:38.01
because every case is different.
00:38:38.05\00:38:40.42
So you may think
gluten is too high in protein
00:38:40.45\00:38:43.85
and everything in moderation.
00:38:43.89\00:38:46.12
I believe that
00:38:46.15\00:38:47.49
when we limit our protein intake
00:38:47.52\00:38:49.86
during the week
00:38:49.89\00:38:51.46
that you're
doing yourself a favor.
00:38:51.49\00:38:53.23
I'm not a health
expert, you are, but...
00:38:53.26\00:38:56.26
Learning every day.
00:38:56.30\00:38:57.63
But I do understand that
00:38:57.67\00:38:59.00
we have protein
in nuts, in legumes,
00:38:59.03\00:39:01.94
and different sources of protein
00:39:01.97\00:39:05.71
that we don't
realize and people are like,
00:39:05.74\00:39:07.88
"Idalia, you guys are vegan?
00:39:07.91\00:39:09.94
What do you eat for protein?
00:39:09.98\00:39:11.35
Those kidss are not
going to be healthy."
00:39:11.38\00:39:13.05
Well, there are...
00:39:13.08\00:39:14.42
Oh, it's plenty
protein here. Exactly.
00:39:14.45\00:39:15.95
I mean, definitely, I
mean, these days, you know,
00:39:15.98\00:39:17.59
the gluten is something
that we're really scared of,
00:39:17.62\00:39:19.39
and it's rightly so.
00:39:19.42\00:39:20.76
Sadly, with all
of the modifications
00:39:20.79\00:39:23.49
to the wheat and
things like that,
00:39:23.53\00:39:25.29
it is affecting
people now very much so,
00:39:25.33\00:39:27.53
something that
never happened before.
00:39:27.56\00:39:28.90
I mean, we've been eating
bread for thousands of years,
00:39:28.93\00:39:32.13
but now is a problem
that is occurring so often.
00:39:32.17\00:39:35.04
And it's something to watch.
00:39:35.07\00:39:36.40
That's why I do make at our home
00:39:36.44\00:39:37.77
for special occasions.
00:39:37.81\00:39:39.14
Special occasions.
00:39:39.17\00:39:40.51
I try to avoid
gluten through the week,
00:39:40.54\00:39:41.88
even when I make
this for the weekend,
00:39:41.91\00:39:43.24
or things like that.
00:39:43.28\00:39:44.61
But for those
that can tolerate it,
00:39:44.65\00:39:46.41
it's a very good option.
00:39:46.45\00:39:47.78
And like you said in moderation
is the secret, really.
00:39:47.82\00:39:50.02
That's right. That's right.
00:39:50.05\00:39:51.39
Or try to get gluten
flour that hopefully is organic.
00:39:51.42\00:39:54.12
Or, yes, you
know, from with the...
00:39:54.16\00:39:55.49
Non-chemically...
00:39:55.52\00:39:56.86
Yeah, not genetically,
exactly like that modified.
00:39:56.89\00:39:59.06
So that's another thing
00:39:59.09\00:40:00.73
to try to watch what we eat
00:40:00.76\00:40:02.23
and try to get as healthy
00:40:02.26\00:40:03.80
or as original as
possible as it is.
00:40:03.83\00:40:05.93
Yes, it definitely
to the original diet,
00:40:05.97\00:40:09.54
Garden of Eden diet.
00:40:09.57\00:40:11.17
This has been really fun
to learn this new recipe.
00:40:11.21\00:40:15.28
I've never seen it
prepared like this.
00:40:15.31\00:40:18.08
And I can't wait till
we sit with our coworkers
00:40:18.11\00:40:20.45
and share this
food after the program.
00:40:20.48\00:40:22.28
Oh, yeah.
00:40:22.32\00:40:23.65
It's always a treat.
00:40:23.69\00:40:25.02
Well, folks, we do
have one last recipe
00:40:25.05\00:40:27.69
that we're going
to share with you.
00:40:27.72\00:40:29.39
It's a beautiful,
refreshing recipe.
00:40:29.42\00:40:33.16
And so for this recipe,
00:40:33.19\00:40:34.93
you're going to need
the following ingredients.
00:40:34.96\00:40:38.17
We will need...
00:40:38.20\00:40:39.53
So very simple recipe!
00:40:57.52\00:40:59.19
Very simple.
00:40:59.22\00:41:00.56
But very colorful. Yes!
00:41:00.59\00:41:02.02
Just so tangy but
sweet at the same time,
00:41:02.06\00:41:04.46
and just beautiful.
00:41:04.49\00:41:05.96
And it just goes perfect
with a nice fancy meal as well.
00:41:05.99\00:41:09.80
So all you do is just
mix in your ingredients
00:41:09.83\00:41:11.57
and then you can add some ice
at the any of the one as well,
00:41:11.60\00:41:13.23
you know, if you
like it nice and cold.
00:41:13.27\00:41:14.90
But I do like some of
these juices, you know,
00:41:14.94\00:41:17.47
because they have
so many antioxidants
00:41:17.51\00:41:19.41
and just so many
benefits to our health.
00:41:19.44\00:41:21.74
So it's a healthy drink as well.
00:41:21.78\00:41:24.25
And then that makes it nice
to, you know, it's a very...
00:41:24.28\00:41:26.21
So that's the cranberry juice?
00:41:26.25\00:41:27.72
Yeah, that's the cranberry.
00:41:27.75\00:41:29.08
This is a
pomegranate right here.
00:41:29.12\00:41:30.45
Pomegranate.
00:41:30.49\00:41:31.82
We're going to put
pomegranate right here.
00:41:31.85\00:41:33.19
It's a richer and deeper red.
00:41:33.22\00:41:34.99
So it makes it a
little bit more beautiful.
00:41:35.02\00:41:38.03
And the thing is that those two,
00:41:38.06\00:41:39.59
the cranberry and pomegranate...
00:41:39.63\00:41:41.60
Pomegranate. Are
a little bit tart...
00:41:41.63\00:41:42.96
They are.
00:41:43.00\00:41:44.33
As you know,
they're pretty tart.
00:41:44.37\00:41:45.70
And so we're using the cranberry
00:41:45.73\00:41:47.14
thinking of Christmas,
00:41:47.17\00:41:48.50
possibly a
Christmas drink, you know?
00:41:48.54\00:41:49.87
Okay.
00:41:49.90\00:41:51.24
But we're going to
use the white grape juice
00:41:51.27\00:41:53.71
to add sweetness.
00:41:53.74\00:41:55.28
So we don't want to
add sugar or any sweeteners
00:41:55.31\00:41:57.21
but try to keep it more healthy.
00:41:57.25\00:41:59.61
And try to keep
the antioxidants,
00:41:59.65\00:42:00.98
you know, very,
very fresh and alive.
00:42:01.02\00:42:02.98
And so that's why we're
going to use a white grape juice
00:42:03.02\00:42:05.15
to sweeten it up
a little bit more.
00:42:05.19\00:42:07.16
And that way,
00:42:07.19\00:42:08.52
it's going to be nice
and more tasty, that way.
00:42:08.56\00:42:11.29
Oh, definitely.
00:42:11.33\00:42:12.66
I do know
00:42:12.69\00:42:14.03
there's a great
benefit of drinking cranberry
00:42:14.06\00:42:17.23
for the kidneys, right?
00:42:17.27\00:42:18.60
Indeed, yes.
00:42:18.63\00:42:19.97
As women,
00:42:20.00\00:42:21.34
we really have to have
cranberry juice usually.
00:42:21.37\00:42:23.37
I would say all the
time in our refrigerator.
00:42:23.41\00:42:25.37
It just helps so
much with urinary problems
00:42:25.41\00:42:27.74
and urinary tract
infections and things like that.
00:42:27.78\00:42:29.81
And so it's good to prevent
00:42:29.84\00:42:31.98
and it just keeps things,
00:42:32.01\00:42:33.42
you know, very
clear, very healthy.
00:42:33.45\00:42:35.42
Cranberry juice
is wonderful. Okay.
00:42:35.45\00:42:37.52
It's truly, truly beneficial.
00:42:37.55\00:42:38.89
And plus it has
so much vitamin C.
00:42:38.92\00:42:40.26
Yes. And things...
00:42:40.29\00:42:41.62
It just helps a lot
with keeping one healthy.
00:42:41.66\00:42:44.76
So definitely one
drink to have at home.
00:42:44.79\00:42:46.26
All right. Very good.
00:42:46.29\00:42:47.90
Now I have some raspberries.
00:42:47.93\00:42:49.26
You know, raspberries
are one of my favorites.
00:42:49.30\00:42:50.87
Mine too.
00:42:50.90\00:42:52.23
We're going to
have to fight over it
00:42:52.27\00:42:53.60
or so I'm going to
pick them right up.
00:42:53.64\00:42:54.97
Yeah, yeah. No,
I'm just kidding.
00:42:55.00\00:42:56.34
It's nice to have
little crunch when we drink.
00:42:56.37\00:42:58.17
But raspberries are so
common where I live in Chile.
00:42:58.21\00:43:00.91
I love Chile for
that reason, you know,
00:43:00.94\00:43:03.41
because you can
get in the summertime
00:43:03.45\00:43:05.75
when the peak of the season
00:43:05.78\00:43:07.12
which is the opposite from here.
00:43:07.15\00:43:08.48
Our summer in Chile
is in January, February.
00:43:08.52\00:43:10.92
Wow.
00:43:10.95\00:43:12.29
And right now I
escaped from the cold.
00:43:12.32\00:43:14.26
So I'm here in
the American summer.
00:43:14.29\00:43:16.32
And I'm loving having
two summers in one year.
00:43:16.36\00:43:19.43
But the raspberries,
you can get a huge box,
00:43:19.46\00:43:21.93
like a 4 pound box
freshly picked for like $3.
00:43:21.96\00:43:26.07
So it's amazing. I
just love that over there.
00:43:26.10\00:43:29.20
And I use them a lot.
00:43:29.24\00:43:31.04
But we don't have
cranberries or fruits like that,
00:43:31.07\00:43:33.38
so that's why I use
these for this drink.
00:43:33.41\00:43:35.84
But it could be also
used with other fruits.
00:43:35.88\00:43:38.61
It could be, like I said,
00:43:38.65\00:43:40.22
fresh cranberries
00:43:40.25\00:43:41.58
or you can even put strawberries
00:43:41.62\00:43:43.05
like either sliced
or in cut in fours.
00:43:43.08\00:43:47.06
That's right.
00:43:47.09\00:43:48.42
Any fruit that will stand
out in this beautiful punch.
00:43:48.46\00:43:52.86
So you put the
fruit like this, right?
00:43:52.89\00:43:55.23
It will make it come up
higher a little bit more.
00:43:55.26\00:43:57.50
Then the limes also add
00:43:57.53\00:43:58.97
a beautiful touch
to that and color.
00:43:59.00\00:44:01.80
You could even put
some oranges as well.
00:44:01.84\00:44:03.71
Oh, yes, I like that.
00:44:03.74\00:44:05.07
Yeah, to make it look
even prettier with a very...
00:44:05.11\00:44:08.64
Presentation is everything,
00:44:08.68\00:44:10.08
I mean, our appetite opens up
00:44:10.11\00:44:12.11
not only when we smell
the food but when we see it
00:44:12.15\00:44:15.35
and we see something
so beautiful, it's like,
00:44:15.38\00:44:17.49
"I want to try that."
00:44:17.52\00:44:18.89
And we don't say
what the ingredients are,
00:44:18.92\00:44:21.02
at least for my kids, I
just want them to try it.
00:44:21.06\00:44:23.49
And they'll be like,
00:44:23.53\00:44:24.86
"That's good, Mom!" "You
know what you're eating?"
00:44:24.89\00:44:26.66
Yeah.
00:44:26.70\00:44:28.03
So it's got beets in it.
00:44:28.06\00:44:29.40
And there'll be like,
00:44:29.43\00:44:30.77
"What? It's got
beets! I don't like beets."
00:44:30.80\00:44:32.13
"Well, you liked it now."
00:44:32.17\00:44:33.50
So anyway...
00:44:33.54\00:44:34.87
Yeah, but the idea is
that by adding these add-ons
00:44:34.90\00:44:36.60
to a simple
combination of juices.
00:44:36.64\00:44:38.27
Juices.
00:44:38.31\00:44:39.64
You make it something,
00:44:39.67\00:44:41.01
from very simple to
something very gourmet.
00:44:41.04\00:44:42.78
Exactly.
00:44:42.81\00:44:44.15
And you can see how easy it is
00:44:44.18\00:44:45.51
to make something
look very gourmet,
00:44:45.55\00:44:47.22
and very attractive, and fancy.
00:44:47.25\00:44:49.95
So it's not difficult
00:44:49.98\00:44:51.32
to do something a little
special for a special occasion
00:44:51.35\00:44:54.09
by adding some fresh fruits
or slices of citrus fruits.
00:44:54.12\00:44:57.29
And then of course,
00:44:57.33\00:44:58.66
some garnishes like
the little mint leaves,
00:44:58.69\00:45:00.43
which actually add some...
00:45:00.46\00:45:01.80
Mint leaves. Mint leaves, sorry.
00:45:01.83\00:45:03.16
Which actually also adds
00:45:03.20\00:45:04.53
some delicious depth
of flavor into the drink.
00:45:04.57\00:45:07.30
And so that's why
00:45:07.34\00:45:08.67
the mint doesn't
come very nicely.
00:45:08.70\00:45:10.57
It's kind of like
a cocktail, you know,
00:45:10.61\00:45:12.31
but very healthy as well.
00:45:12.34\00:45:13.71
Yeah. So you just...
00:45:13.74\00:45:15.41
That's it. You
just serve it that way.
00:45:15.44\00:45:17.88
We can mix it up a
little with a spoon,
00:45:17.91\00:45:19.41
maybe just a little bit,
00:45:19.45\00:45:20.78
just to get all
the flavors combined,
00:45:20.82\00:45:22.95
better combined.
00:45:22.98\00:45:24.32
Thank you, Idalia.
00:45:24.35\00:45:25.95
And that said, you
have a delicious drink
00:45:25.99\00:45:28.42
that if served as it is,
00:45:28.46\00:45:31.03
perfect, or with
some ice as well.
00:45:31.06\00:45:33.40
Well, you have a
very pretty glass there.
00:45:33.43\00:45:37.60
And, you know, I
want to thank you,
00:45:37.63\00:45:40.64
because these are
really beautiful options.
00:45:40.67\00:45:43.27
And it brings the children,
00:45:43.30\00:45:45.04
for example, my family
away from the sugary drinks
00:45:45.07\00:45:49.31
that are so readily
accessible, you know?
00:45:49.34\00:45:51.85
Yes, exactly.
00:45:51.88\00:45:53.21
And that way you give
them something different,
00:45:53.25\00:45:54.82
something exciting,
00:45:54.85\00:45:56.18
and get earned their interest
00:45:56.22\00:45:58.19
into preparing the meal as well.
00:45:58.22\00:46:01.22
So a drink like this
00:46:01.26\00:46:02.96
would definitely
go a long way at home.
00:46:02.99\00:46:06.23
Well... And like...
00:46:06.26\00:46:07.60
Well, sorry, and like you said,
00:46:07.63\00:46:08.96
they're going to love
it in those raspberries.
00:46:09.00\00:46:10.33
Oh, yes, definitely.
00:46:10.37\00:46:11.70
Fishing them
out and eating them.
00:46:11.73\00:46:13.07
We have a few minutes
left before we take a break,
00:46:13.10\00:46:16.94
and we're going to show you
00:46:16.97\00:46:18.31
or share the contact
information with you.
00:46:18.34\00:46:21.14
So be ready,
00:46:21.18\00:46:22.51
we're going to share
the contact information.
00:46:22.54\00:46:24.85
But right now, I'm
going to take advantage that
00:46:24.88\00:46:27.22
you are a professor
00:46:27.25\00:46:29.12
there at the Chilean University.
00:46:29.15\00:46:30.82
That's right.
00:46:30.85\00:46:32.19
Tell me what are the activities?
00:46:32.22\00:46:35.56
And how can we
better help our neighbor
00:46:35.59\00:46:39.76
by sharing a
recipe, a healthier choice?
00:46:39.79\00:46:43.53
Because, okay, we
are struggling, you know,
00:46:43.57\00:46:45.97
there are people
00:46:46.00\00:46:47.34
that are wanting to
have high cholesterol,
00:46:47.37\00:46:49.80
they want to abandon
00:46:49.84\00:46:51.24
the consumption
of animal products,
00:46:51.27\00:46:53.21
the cheese, the milk,
the eggs, whatever it is.
00:46:53.24\00:46:56.44
But these are
plant-based alternatives.
00:46:56.48\00:46:59.91
But sometimes we don't know
00:46:59.95\00:47:01.28
how to reach the
neighbor next door.
00:47:01.32\00:47:03.49
What do you suggest we do?
00:47:03.52\00:47:05.19
Well, as we work
with the students
00:47:05.22\00:47:06.72
specifically down there,
00:47:06.76\00:47:08.09
we have seen that,
00:47:08.12\00:47:09.46
since most of
them are completely new
00:47:09.49\00:47:14.16
to the idea of plant-based.
00:47:14.20\00:47:15.53
It's not so much,
like here in the States
00:47:15.56\00:47:16.93
where everywhere you go,
00:47:16.97\00:47:18.57
now you have
plant-based options.
00:47:18.60\00:47:19.93
So there, it's not so much.
00:47:19.97\00:47:21.30
Actually, I would
say it's very difficult
00:47:21.34\00:47:23.47
to even go out to eat.
00:47:23.51\00:47:25.24
And so the ministry
00:47:25.27\00:47:27.91
and the work that
we're doing in the university
00:47:27.94\00:47:29.64
through the students
that don't know anything
00:47:29.68\00:47:32.21
about this kind of diet,
it's been really wonderful.
00:47:32.25\00:47:35.75
But the main thing, of
course, is how it benefits them,
00:47:35.78\00:47:39.85
like bringing
information to them and saying,
00:47:39.89\00:47:41.72
"These options
benefit you so much."
00:47:41.76\00:47:44.59
And as you taste
them and try them...
00:47:44.63\00:47:47.46
Taste and see.
Yes, it truly is...
00:47:47.50\00:47:50.57
It's true.
00:47:50.60\00:47:51.93
Once they taste and
see, they're pretty hooked.
00:47:51.97\00:47:55.34
And they're pretty amazed.
00:47:55.37\00:47:58.41
And so I think it has
to do with befriending them
00:47:58.44\00:48:02.28
by involving them as well.
00:48:02.31\00:48:03.85
That's why I enjoy so
much teaching cooking classes.
00:48:03.88\00:48:06.48
I get everybody involved.
00:48:06.51\00:48:07.85
I get them,
everybody participating,
00:48:07.88\00:48:10.12
you know,
putting their hands on,
00:48:10.15\00:48:11.49
like I told you
before, you know?
00:48:11.52\00:48:12.85
When you put your
hands into something...
00:48:12.89\00:48:14.22
That's right.
00:48:14.26\00:48:15.59
It's going to taste
good no matter what,
00:48:15.62\00:48:16.96
even if it doesn't
just because you made it.
00:48:16.99\00:48:18.33
That's right. I mean,
it works with young...
00:48:18.36\00:48:19.69
It's mind. Yeah.
00:48:19.73\00:48:21.06
It works with young kids
00:48:21.10\00:48:22.43
and it also works
with other ones as well.
00:48:22.46\00:48:24.03
So cooking classes
00:48:24.07\00:48:25.57
or inviting people
to eat to your home,
00:48:25.60\00:48:28.00
having a special meal for them,
00:48:28.04\00:48:30.41
letting them taste
something different
00:48:30.44\00:48:31.81
but pretty good,
really delicious,
00:48:31.84\00:48:33.84
and with a lot of
love, it's so effective.
00:48:33.88\00:48:36.11
That's the key, love.
00:48:36.14\00:48:37.51
Yes, it's so effective
when you want to share them
00:48:37.55\00:48:39.41
'cause you care
about them and...
00:48:39.45\00:48:41.08
That's right.
00:48:41.12\00:48:42.52
And they perceive that.
00:48:42.55\00:48:44.55
And so it has worked
in such a wonderful way,
00:48:44.59\00:48:46.69
you know, for
them to get an interest
00:48:46.72\00:48:48.76
in learning to eat
a little bit better.
00:48:48.79\00:48:50.93
And it's hard to
break the traditions too
00:48:50.96\00:48:52.96
because we're raised...
00:48:52.99\00:48:54.33
You know, we were
raised in our farm.
00:48:54.36\00:48:57.87
So our family always, you know,
00:48:57.90\00:49:00.37
cultivated whatever
seasonings we needed,
00:49:00.40\00:49:03.17
all the animals that we nurtured
00:49:03.20\00:49:05.34
and that was our meal.
00:49:05.37\00:49:06.71
Wow! You know?
00:49:06.74\00:49:08.08
So then, in my case,
00:49:08.11\00:49:10.25
I married a
vegetarian and I was not,
00:49:10.28\00:49:12.51
so I was cooking
for him and for me.
00:49:12.55\00:49:14.65
But, you know,
00:49:14.68\00:49:16.02
when there's a
will, there's a way,
00:49:16.05\00:49:17.39
and I believe that the
Lord will give you the will
00:49:17.42\00:49:20.66
if You ask Him to.
00:49:20.69\00:49:22.06
So it's a
challenge. It's a struggle.
00:49:22.09\00:49:23.96
You have your
highs and your lows,
00:49:23.99\00:49:25.96
but don't give up
00:49:25.99\00:49:27.33
because the result
is better health, right?
00:49:27.36\00:49:31.03
Definitely better health. Yes.
00:49:31.07\00:49:32.67
Very good.
00:49:32.70\00:49:34.04
And just better
health equals also happiness.
00:49:34.07\00:49:36.00
It's just that peace of mind
00:49:36.04\00:49:37.47
and, you know, being able
to do so many more things,
00:49:37.51\00:49:40.01
and health is everything really.
00:49:40.04\00:49:41.94
That's right. Well, thank you.
00:49:41.98\00:49:43.51
I commend you for all the work
00:49:43.55\00:49:44.88
that you're doing
with the young people.
00:49:44.91\00:49:46.25
Oh, thank you. Thank you.
00:49:46.28\00:49:47.62
And this program can be
shared with your neighbors too
00:49:47.65\00:49:49.82
so they can
learn these new recipes
00:49:49.85\00:49:52.29
and these natural options.
00:49:52.32\00:49:54.16
Well, as we promised before,
00:49:54.19\00:49:56.09
we said we will share
the contact information.
00:49:56.12\00:49:58.83
So I hope you're ready,
00:49:58.86\00:50:00.20
you have your
pen and paper ready.
00:50:00.23\00:50:01.70
And if you miss the information,
00:50:01.73\00:50:03.57
please don't
hesitate to call us at 3ABN,
00:50:03.60\00:50:07.70
the number is
always on the screen
00:50:07.74\00:50:09.74
and we're here to serve you
00:50:09.77\00:50:11.11
also the recipes, will
be posted on 3ABN website,
00:50:11.14\00:50:13.98
that is 3ABN.TV,
00:50:14.01\00:50:16.18
where you can just
download and print your copies.
00:50:16.21\00:50:18.95
And you can also
contact SanareLife Ministry
00:50:18.98\00:50:23.59
and this is the information
00:50:23.62\00:50:25.02
that you will need
to contact SanareLife.
00:50:25.05\00:50:28.36
We'll be right back.
00:50:28.39\00:50:30.79
If you would like to
contact SanareLife Consultants,
00:50:30.83\00:50:33.40
you may do so in
a variety of ways.
00:50:33.43\00:50:35.36
You may call
them at 817-719-3099.
00:50:35.40\00:50:40.54
That's 817-719-3099.
00:50:40.57\00:50:45.24
You might also write to
them at SanareLife Consultants,
00:50:45.27\00:50:48.21
1035 MLK Jr. Drive Northwest,
Atlanta, Georgia 30314.
00:50:48.24\00:50:54.92
That's SanareLife Consultants,
1035 MLK Jr. Drive Northwest,
00:50:54.95\00:51:00.79
Atlanta, Georgia 30314.
00:51:00.82\00:51:03.32