I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello and welcome to
3ABN Today's cooking program.
00:01:09.83\00:01:14.90
And we have a
wonderful cooking program
00:01:14.94\00:01:19.14
as I mentioned,
and it's going to be
00:01:19.17\00:01:20.51
about breakfast foods.
00:01:20.54\00:01:21.88
But first, I want
to welcome Carin Lynch.
00:01:21.91\00:01:23.81
Welcome, Carin. Hi
Angie, how are you?
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I'm great.
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I'm so glad that
you here with us today.
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And we're going to have
00:01:28.98\00:01:30.32
some wonderful breakfast dishes.
00:01:30.35\00:01:32.19
And we are told breakfast
00:01:32.22\00:01:33.79
is the most
important meal of the day.
00:01:33.82\00:01:36.99
And a lot of people,
00:01:37.03\00:01:38.36
they always like
to have their coffee
00:01:38.39\00:01:39.73
and doughnuts and
that's it, no nutrition.
00:01:39.76\00:01:42.83
But today, get your pens,
your papers, press record,
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because this is going
to be a great program,
00:01:46.90\00:01:49.24
talking about breakfast meal.
00:01:49.27\00:01:51.21
So, tell us a
little bit about yourself,
00:01:51.24\00:01:54.18
who you are and
where you're from?
00:01:54.21\00:01:55.61
Well, my husband and I
00:01:55.64\00:01:57.18
are the North
American Division directors
00:01:57.21\00:01:59.55
at LIGHT Ministry.
00:01:59.58\00:02:00.92
And what is LIGHT?
00:02:00.95\00:02:02.28
LIGHT is the Lay Institute
for Global Health Training.
00:02:02.32\00:02:04.62
And what we do there is
we go not only to churches,
00:02:04.65\00:02:09.29
and not only to,
you know, conferences,
00:02:09.32\00:02:11.99
but we travel all over
the US and around the world.
00:02:12.03\00:02:14.60
And we do practical trainings,
00:02:14.63\00:02:16.97
introducing and
helping church members,
00:02:17.00\00:02:19.87
lay people, pastors, you know,
00:02:19.90\00:02:23.17
elders to be able to
take the message of health
00:02:23.20\00:02:25.81
and be able to reach
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their community
for Jesus Christ,
00:02:27.21\00:02:28.54
and cooking
classes are sometimes
00:02:28.58\00:02:29.91
part of that as well.
00:02:29.94\00:02:31.28
Yeah, and cooking is very imp...
00:02:31.31\00:02:32.91
I love to cook. I
love to be in the kitchen.
00:02:32.95\00:02:34.68
I love to cook and
I love new recipes.
00:02:34.72\00:02:37.15
And today we are, have,
00:02:37.19\00:02:39.12
we have what six
recipes, don't we?
00:02:39.15\00:02:40.49
Yes, we're going to
be doing six recipes,
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and they're simple,
nutritious and delicious.
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Breakfast made easy.
00:02:44.86\00:02:46.19
What's the first recipe
we're going to be doing?
00:02:46.23\00:02:47.93
Well we're gonna start
with corn and oat waffles.
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And we're then
we're going to have
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a very berry fruit sauce.
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How's that? Nice.
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We're going to do a
Tex-Mex tofu scramble.
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Tex-Mex? Tex-Mex.
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A little twist up
on our tofu scramble,
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unsausaged patties.
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Unsausaged?
Unsausaged, that's right.
00:03:03.48\00:03:05.38
A vanilla cashew milk. Yeah.
00:03:05.41\00:03:07.55
And then we're
going to finish it off
00:03:07.58\00:03:08.92
with a blueberry pecan quinoa.
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Oh, it sounds
so good. All right.
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Well, let's get
into our first recipe
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which is going to be?
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It's going to be our
corn and oat waffles.
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Oh, okay. What
are the ingredients?
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All right.
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Oh, all right.
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And you could use
gluten free option
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if you want if
you're gluten free tolerant.
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Absolutely, you can, you
know oats actually naturally
00:04:03.57\00:04:05.94
do not have gluten in them.
00:04:05.97\00:04:07.31
Yes.
00:04:07.34\00:04:08.68
However, a lot of times
oats are processed in...
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That's right,
processed in facilities
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that have gluten in them.
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So, somebody
who's very sensitive
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whether they have celiac disease
00:04:15.92\00:04:17.29
or gluten
intolerance or sensitivity,
00:04:17.32\00:04:19.45
they may want to actually
just use gluten free oats.
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Okay, all right, let's go.
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We're gonna do the
corn and oat waffles.
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Corn and oat
waffles. All right, let's get.
00:04:26.76\00:04:28.40
And my motto is simple,
nutritious and delicious.
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Why is it that?
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Well, you know, I
think these three things
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are so important
when we're talking about
00:04:34.84\00:04:36.60
changing our diet
into a healthier choices.
00:04:36.64\00:04:38.61
Yes.
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Simple because we
want simple ingredients,
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and simply made.
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The second thing is
going to be nutritious
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because I think that's
the crux of the matter.
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Let's put that
right in the middle.
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And then delicious
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because if things
don't taste good, Angie,
00:04:49.68\00:04:51.02
nobody's gonna eat them.
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No one, even
children. That's right.
00:04:52.42\00:04:53.76
You know. Exactly.
00:04:53.79\00:04:55.12
So, let's make a simple,
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nutritious and delicious waffle.
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So, we're gonna start
and then the simple part,
00:04:57.89\00:04:59.33
my recipes are all very simple.
00:04:59.36\00:05:01.70
Everything's
going in the blender.
00:05:01.73\00:05:03.10
That's the best thing.
00:05:03.13\00:05:04.47
These days, people
want things quickly
00:05:04.50\00:05:06.23
'cause time is of the essence.
00:05:06.27\00:05:07.64
And you know what I
love about this recipe,
00:05:07.67\00:05:09.00
I'm just making sure
these oats don't come
00:05:09.04\00:05:10.71
all the way out here.
00:05:10.74\00:05:12.07
But I like this recipe
00:05:12.11\00:05:14.34
because you can
do it ahead of time
00:05:14.38\00:05:15.91
and freeze these waffles.
00:05:15.94\00:05:17.28
I do a double
batch and I freeze them.
00:05:17.31\00:05:19.61
Oh, you freeze them.
00:05:19.65\00:05:20.98
Absolutely, and then you
know the best thing to do
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is if you
especially like on a morning
00:05:22.72\00:05:24.59
where you're in a rush,
00:05:24.62\00:05:25.95
just take them
out the night before
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and let them
defrost in the refrigerator.
00:05:27.36\00:05:29.36
And then you could just
stick or turn on the oven
00:05:29.39\00:05:31.06
I stick them in,
do what I'm doing,
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pull them out
crispy, delicious waffles.
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Wow, I love that.
00:05:34.40\00:05:36.03
Now what is this you're putting?
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This is, these are corn grits.
00:05:37.43\00:05:38.97
However, you could use
cornmeal if you wanted to.
00:05:39.00\00:05:40.90
But I'm using some
just yellow corn grits.
00:05:40.94\00:05:42.90
You could use
white, whatever you have,
00:05:42.94\00:05:44.91
you know, but I
think this is corn flavor
00:05:44.94\00:05:46.98
just really and
it's not a strong flavor,
00:05:47.01\00:05:48.34
but it really blend.
00:05:48.38\00:05:49.71
Is it gritty? Not at all.
00:05:49.74\00:05:51.18
It's not going to be a gritty.
00:05:51.21\00:05:52.88
They are grits, but they're not,
00:05:52.91\00:05:54.25
they're not gritty in here
00:05:54.28\00:05:55.62
because we're gonna blend it up.
00:05:55.65\00:05:56.99
So let me get
these out of the way.
00:05:57.02\00:05:58.35
Okay, I've got some honey here.
00:05:58.39\00:05:59.72
But you can use any, I mean,
00:05:59.75\00:06:01.19
you can use any
sweetener you want.
00:06:01.22\00:06:04.39
Some people
prefer to even use dates,
00:06:04.43\00:06:06.06
which are even letting you know,
00:06:06.09\00:06:07.43
obviously not processed.
00:06:07.46\00:06:08.86
If you're going to use dates
though I would tell you to,
00:06:08.90\00:06:10.60
to kind of soften them
in some warm water first
00:06:10.63\00:06:13.84
and make sure they're pitted.
00:06:13.87\00:06:15.20
That's another thing too.
So, we've got our honey here.
00:06:15.24\00:06:17.51
Got the honey. A
little bit of olive oil.
00:06:17.54\00:06:19.74
Now if you're oil
free, you can actually use
00:06:19.77\00:06:22.61
just like a quarter cup of nuts.
00:06:22.64\00:06:24.61
That would be
worked perfectly as well.
00:06:24.65\00:06:26.25
Sure. I didn't know that.
00:06:26.28\00:06:27.62
That's great. A
little bit of salt.
00:06:27.65\00:06:29.38
Pink salt. You
have Himalaya salt.
00:06:29.42\00:06:30.95
What's the difference between
the pink Himalaya and regular?
00:06:30.99\00:06:33.76
Well, you know what there's,
there's really actually kind of
00:06:33.79\00:06:35.56
like three major kinds of salts.
00:06:35.59\00:06:37.49
There's the pink
Himalayan, there's the sea salt,
00:06:37.53\00:06:40.00
which many people use,
00:06:40.03\00:06:41.36
and then of course
iodized table salt.
00:06:41.40\00:06:43.03
So, the difference
is I'm just saying,
00:06:43.06\00:06:45.00
this is the maple
flavoring and the baking powder.
00:06:45.03\00:06:47.40
So, the difference
between those salts,
00:06:47.44\00:06:48.87
I actually used
Himalayan pink salt
00:06:48.90\00:06:50.67
pretty much
exclusively in my cooking,
00:06:50.71\00:06:53.61
because it has 84
trace minerals in it.
00:06:53.64\00:06:55.78
Not only does it
have 84 trace minerals,
00:06:55.81\00:06:57.95
but it also has, you know,
00:06:57.98\00:07:01.38
it's mined about
5000 feet below sea level.
00:07:01.42\00:07:04.09
So, it's about 99.9% pure. Wow.
00:07:04.12\00:07:06.76
So, it's really, you
know, I like it for cooking.
00:07:06.79\00:07:09.79
You just want to make sure
that that you get enough iodine,
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thank you, enough
iodine in your diet.
00:07:12.49\00:07:15.10
Because you see
it's not iodized.
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It's really just,
it's got all those
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and it has traces amount
of, and trace minerals means
00:07:18.50\00:07:21.54
that we just need them in
our bodies in small amounts.
00:07:21.57\00:07:23.71
But iodine is
important for thyroid health.
00:07:23.74\00:07:25.21
So, we want to make sure.
00:07:25.24\00:07:26.57
Oh, thyroid
health, that's what I need.
00:07:26.61\00:07:28.58
So, iodine, make sure that
00:07:28.61\00:07:29.94
you're getting enough
iodine to regulate your thyroid.
00:07:29.98\00:07:31.51
All right.
00:07:31.55\00:07:32.88
So, we're gonna move
over to the blender here.
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Come on. Let's switch places.
00:07:34.28\00:07:36.99
All right.
00:07:37.02\00:07:40.92
Okay, everything
looks good, ready to go in.
00:07:40.96\00:07:44.33
I want to move this
because it's gonna...
00:07:44.36\00:07:46.16
There we go. Now,
can we use any blender?
00:07:46.19\00:07:48.03
Well, you know what, I
like to use in the kitchen
00:07:48.06\00:07:49.43
a high-speed blender.
00:07:49.46\00:07:50.80
I find that when
we're doing recipes,
00:07:50.83\00:07:52.80
especially plant-based recipes,
00:07:52.83\00:07:54.57
I think high speed
blenders like your best friend
00:07:54.60\00:07:56.14
in the kitchen,
00:07:56.17\00:07:57.51
that my husband
would disagree with me that
00:07:57.54\00:07:58.87
he's my best friend in
the kitchen, which I laughed
00:07:58.91\00:08:01.28
because I always
call him my soups chef
00:08:01.31\00:08:02.68
and my chief bottle washer
and my, he's my prep cook too.
00:08:02.71\00:08:06.82
But we do, but I
do, this is in fact
00:08:06.85\00:08:09.58
your second best
friend in the kitchen.
00:08:09.62\00:08:10.95
How's that? All right.
00:08:10.99\00:08:12.32
So we're gonna
just make sure that
00:08:12.35\00:08:13.69
we're and we always make sure
your blender is on low to start
00:08:13.72\00:08:15.06
because you don't need to
00:08:15.09\00:08:16.42
have the showers
of blessings, right?
00:08:16.46\00:08:17.79
No, here we go.
We'll just get that going.
00:08:17.83\00:08:19.93
It will get louder as we go.
00:08:19.96\00:08:21.30
It's well mixed. And that's it.
00:08:38.11\00:08:40.05
And that's our,
and now we would just
00:08:40.08\00:08:42.28
pour this right
on our waffle iron.
00:08:42.32\00:08:44.35
However, we didn't heat this up.
00:08:44.39\00:08:46.69
So, we're not
going to pour it out now.
00:08:46.72\00:08:48.59
But that's all you need
any waffle iron will do.
00:08:48.62\00:08:50.36
Right.
00:08:50.39\00:08:51.73
And if you just get sometimes
00:08:51.76\00:08:53.09
if it gets a little
thicker as it sits for a bit,
00:08:53.13\00:08:55.93
just add a little water,
that's all and just mix it up
00:08:55.96\00:08:58.33
but we have
some waffles already.
00:08:58.37\00:09:00.50
Okay, the magic of
television. That's right.
00:09:00.54\00:09:03.34
Let's see the waffles.
Here's the beauty of it all.
00:09:03.37\00:09:05.41
Hey, we have some, it's
gonna be a wonderful meal.
00:09:05.44\00:09:08.51
It smells good.
00:09:08.54\00:09:10.15
And as we have a
little waffle maker.
00:09:10.18\00:09:13.52
Oh, here she is.
00:09:13.55\00:09:14.88
And we can move
these out of the way.
00:09:14.92\00:09:16.25
Okay, beautiful.
00:09:16.28\00:09:17.62
And here are our
corn and oat waffles.
00:09:17.65\00:09:20.19
Oh, it looks so
good. And there we go.
00:09:20.22\00:09:22.52
And you can put
fruit on top of it.
00:09:22.56\00:09:23.89
Absolutely.
00:09:23.93\00:09:25.26
In fact, we're
going to do a fruit sauce.
00:09:25.29\00:09:26.63
We're going to do a
very berry fruit sauce.
00:09:26.66\00:09:28.76
All right, I'm excited.
00:09:28.80\00:09:30.20
Okay, well let's
go to our next recipe.
00:09:30.23\00:09:32.67
Okay, very berry fruit sauce.
00:09:32.70\00:09:34.24
Okay, let's do this.
00:09:51.89\00:09:53.22
This is a sauce
that you could put
00:09:53.25\00:09:54.92
on top of the waffles?
00:09:54.96\00:09:56.29
This is actually, yeah,
this is not only a sauce
00:09:56.32\00:09:58.43
you can use for waffles
00:09:58.46\00:09:59.79
but I sometimes actually,
when I finished a sauce,
00:09:59.83\00:10:02.16
this will be a nice chunky sauce
00:10:02.20\00:10:03.53
with fresh berries in there
or we're using frozen today.
00:10:03.57\00:10:06.37
Find that, you know, frozen,
you can get any time of year.
00:10:06.40\00:10:09.67
So, it's always good
that, you know, you don't always
00:10:09.70\00:10:11.77
can get the best fresh berries,
00:10:11.81\00:10:13.14
but you can always
get frozen berries.
00:10:13.17\00:10:14.51
Okay.
00:10:14.54\00:10:15.88
So, I'm going to
use blueberries today.
00:10:15.91\00:10:18.75
Blueberries are
high in antioxidants.
00:10:18.78\00:10:22.15
And I love blueberries.
00:10:22.18\00:10:23.52
They're one of
my favorite berries.
00:10:23.55\00:10:24.95
And so, we're gonna
just get these in here.
00:10:24.99\00:10:27.19
Yes, and you're gonna boil it?
00:10:27.22\00:10:28.66
We're gonna
actually heat these up...
00:10:28.69\00:10:30.03
Heat them up.
00:10:30.06\00:10:31.39
With some water
and our sweetener.
00:10:31.43\00:10:32.76
Today, I'm going
to use raw blue agave,
00:10:32.79\00:10:34.13
but you can use
honey, if you'd like.
00:10:34.16\00:10:36.97
You can use stevia even.
00:10:37.00\00:10:39.90
I mean, you could
even use maple syrup,
00:10:39.93\00:10:41.27
but that's gonna actually
give you a little maple flavor.
00:10:41.30\00:10:43.04
But I guess on pancakes
00:10:43.07\00:10:44.41
or waffles, it
wouldn't matter, right?
00:10:44.44\00:10:45.77
Yeah, it sounds
good, you know, some maple.
00:10:45.81\00:10:48.31
And then we have our
water. The water, okay.
00:10:48.34\00:10:52.01
And we're going to just
get this going in a minute.
00:10:52.05\00:10:55.25
There we go. Okay, put those in.
00:10:55.28\00:10:59.59
All right. All
right. We'll get that.
00:10:59.62\00:11:01.59
And you can do that on high
00:11:01.62\00:11:02.96
because we're just
trying to warm those berries
00:11:02.99\00:11:04.96
and get that
bubbling a little bit
00:11:04.99\00:11:07.03
to add our thickener,
00:11:07.06\00:11:08.40
which is going to be our
cornstarch and our water.
00:11:08.43\00:11:10.10
Oh, yes. It thickens it, yes.
00:11:10.13\00:11:11.83
Yeah.
00:11:11.87\00:11:13.40
So, when you do this,
you mix everything together.
00:11:13.44\00:11:17.27
And is it going
to be a soft sauce?
00:11:17.31\00:11:19.47
Well, this is,
that's the good thing.
00:11:19.51\00:11:21.18
You can either use this
as a chunky fruit sauce,
00:11:21.21\00:11:23.95
or you could actually throw
it in the blender, blend it up
00:11:23.98\00:11:26.35
and do like a syrup.
00:11:26.38\00:11:28.45
So actually, it could
be like a blueberry syrup.
00:11:28.48\00:11:30.59
And that's nice for
dessert if you'd like to like
00:11:30.62\00:11:32.55
just drizzle on
some kind of dessert.
00:11:32.59\00:11:35.42
It's always nice to
like have that fruit.
00:11:35.46\00:11:36.79
You know, sometimes
we'll do like a vegan
00:11:36.83\00:11:38.49
or plant-based cheesecake.
00:11:38.53\00:11:40.96
Could do a little strawberry
00:11:41.00\00:11:42.33
or a little
blueberry and that's beautiful.
00:11:42.36\00:11:43.73
Is this in your
cookbook? It's in my cookbook.
00:11:43.77\00:11:45.83
All the recipes
today are in the cookbook.
00:11:45.87\00:11:47.20
And the name of your cookbook?
It's Plant-Based Made Simple.
00:11:47.24\00:11:50.84
It's simple,
nutritious and delicious.
00:11:50.87\00:11:53.84
That's what I like about you,
things are made so simple and,
00:11:53.88\00:11:57.81
in these days, everyone
wants their food to be simple.
00:11:57.85\00:12:00.82
And that's what
00:12:00.85\00:12:02.18
and that's your
cookbook, simple, easy.
00:12:02.22\00:12:04.35
Simple,
nutritious and delicious.
00:12:04.39\00:12:06.32
Okay. And you know what?
00:12:06.35\00:12:07.69
Honestly, oh, good, our
berries are boiling now.
00:12:07.72\00:12:10.43
Yes.
00:12:10.46\00:12:11.79
But, you know,
when we're talking
00:12:11.83\00:12:13.16
about simple, we
have such busy lifestyle.
00:12:13.19\00:12:14.53
Everyone does. You know what?
00:12:14.56\00:12:15.90
Let's make things easy.
And use simple ingredients too.
00:12:15.93\00:12:18.67
And nutritious.
Exact, well, of course.
00:12:18.70\00:12:20.54
Of course. And then,
of course, delicious.
00:12:20.57\00:12:22.14
If it doesn't taste
good, nobody's going to eat it.
00:12:22.17\00:12:24.11
So, what I'm going to do now
that I have these, the berries,
00:12:24.14\00:12:26.34
I'm going to turn them
down just a little bit.
00:12:26.37\00:12:28.61
And they're boiling up,
00:12:28.64\00:12:30.25
I'm going to
actually mix my cornstarch
00:12:30.28\00:12:31.75
and I'm mixing this in
just room temperature water.
00:12:31.78\00:12:33.45
Yes.
00:12:33.48\00:12:34.82
And the reason why
is because the starch
00:12:34.85\00:12:36.89
if it's in warm, if we
put that right in there,
00:12:36.92\00:12:38.42
it would get lumpy and
bumpy and it wouldn't dissolve.
00:12:38.45\00:12:41.39
So, this is
considered a cornstarch slurry.
00:12:41.42\00:12:43.73
And it makes it sticky, right?
00:12:43.76\00:12:45.33
If it's warm,
it'll be too sticky.
00:12:45.36\00:12:48.10
But we want this
to be nice and syrupy.
00:12:48.13\00:12:50.63
So, we're going to
just put this in now.
00:12:50.67\00:12:54.10
We can mix it up.
00:12:54.14\00:12:55.47
There we go and
we're gonna mix this in.
00:12:55.50\00:13:00.24
And you're
gonna see pretty quick
00:13:00.28\00:13:02.04
that this will thicken up.
00:13:02.08\00:13:03.41
And you know, if
you had another starch,
00:13:03.45\00:13:05.41
such as like arrowroot starch,
00:13:05.45\00:13:07.52
or even like potato starch,
00:13:07.55\00:13:10.12
if you had nothing else
and your tapioca starch,
00:13:10.15\00:13:12.12
you could really
use that as well.
00:13:12.15\00:13:13.49
But you can see
right away that...
00:13:13.52\00:13:15.06
Yeah, it's starting to thicken.
00:13:15.09\00:13:16.42
It thickened
right away, it's done.
00:13:16.46\00:13:18.49
We are done as
soon as we remove that
00:13:18.53\00:13:20.16
out of the way, and
that one, and we are done.
00:13:20.20\00:13:22.96
And this is off, and
we can pour that right in.
00:13:23.00\00:13:26.90
And you can
see... Oh, you know what?
00:13:26.94\00:13:30.27
Never good at pouring.
All right, there it is.
00:13:30.31\00:13:32.87
So, then we can do that.
00:13:32.91\00:13:34.64
Oh, my, it
actually smells very good.
00:13:34.68\00:13:37.78
Oh, now you can
really smell the blueberries
00:13:37.81\00:13:39.41
because they've
cooked up a little bit.
00:13:39.45\00:13:41.52
All right, and
then look at that.
00:13:41.55\00:13:42.88
How's that for a sauce?
00:13:42.92\00:13:44.95
And move that
right on your waffle.
00:13:44.99\00:13:46.96
Isn't that beautiful?
00:13:46.99\00:13:48.32
And then, of course,
00:13:48.36\00:13:49.69
like I said, you can
put that in the blender
00:13:49.72\00:13:51.06
if you wanted a
syrup and make a syrup.
00:13:51.09\00:13:52.93
And this can be
frozen. Oh, yeah, I like that.
00:13:52.96\00:13:54.43
You know what? This
makes such a huge batch.
00:13:54.46\00:13:56.50
I always put, I just, you know,
00:13:56.53\00:13:58.47
portion it out and
then just freeze it
00:13:58.50\00:14:00.50
and then just take
it out the night before
00:14:00.54\00:14:01.87
and you just have to
warm it up on the stove
00:14:01.90\00:14:03.24
and that's it.
00:14:03.27\00:14:04.61
Oh, okay, see how
simple it is and nutritious.
00:14:04.64\00:14:07.41
All right, thank you, Carin.
Let's go to our next recipe.
00:14:07.44\00:14:10.55
All right.
00:14:10.58\00:14:11.91
Our next recipe is my
Tex-Mex tofu scramble.
00:14:11.95\00:14:14.88
Okay, let's do this.
00:14:56.86\00:14:58.79
Now this is going
to be a tofu scramble
00:14:58.83\00:15:01.63
with a twist
Actually with a Tex-Mex twist.
00:15:01.66\00:15:04.80
Tex-Mex Tex-Mex
twist. All right.
00:15:04.83\00:15:07.30
So, we're gonna start
00:15:07.34\00:15:09.00
by just actually
softening some vegetables.
00:15:09.04\00:15:11.01
I'm going to
soften, get that on here.
00:15:11.04\00:15:13.21
And most people
use oil or butter.
00:15:13.24\00:15:15.01
What do we use?
00:15:15.04\00:15:16.38
I'm actually just
going to use water.
00:15:16.41\00:15:17.75
I like that.
00:15:17.78\00:15:19.11
And the reason why is,
00:15:19.15\00:15:20.48
but there's a
couple reasons why.
00:15:20.52\00:15:21.85
The first is
that you can actually
00:15:21.88\00:15:23.22
be a little heavy
handed when you use oil.
00:15:23.25\00:15:25.85
You know I mean
you don't, you know,
00:15:25.89\00:15:27.22
you're kind of not measuring
00:15:27.26\00:15:28.59
so you're getting
a lot of calories,
00:15:28.62\00:15:29.96
fat calories are
more than calories.
00:15:29.99\00:15:31.59
So, for energy,
00:15:31.63\00:15:33.33
so we don't want
too too much oil,
00:15:33.36\00:15:35.80
we want to kind of, you
know, take in the right amount.
00:15:35.83\00:15:37.63
Right.
00:15:37.67\00:15:39.00
And so, we're not measuring well
00:15:39.03\00:15:40.37
when we do that.
00:15:40.40\00:15:41.74
So, I'm going to
actually add some water here.
00:15:41.77\00:15:44.27
And, you know,
water will evaporate,
00:15:44.31\00:15:46.07
so how you can put a
little extra in there
00:15:46.11\00:15:47.58
and it's fine.
00:15:47.61\00:15:48.94
But we're going to
let these start to soften.
00:15:48.98\00:15:50.31
I'm just going to soften
00:15:50.35\00:15:51.68
and make them
little translucent.
00:15:51.71\00:15:53.05
Yes.
00:15:53.08\00:15:54.42
If you wanted to, you
could actually stick them
00:15:54.45\00:15:55.78
right in the tofu and
when you're cooking your tofu,
00:15:55.82\00:15:58.22
I like to soften
a little bit though.
00:15:58.25\00:15:59.95
But I'll tell you another reason
00:15:59.99\00:16:01.32
why you don't want to use oil.
00:16:01.36\00:16:03.12
Oh, I spilled my water here.
00:16:03.16\00:16:06.19
Is because oil,
00:16:06.23\00:16:08.00
actually when you
bring it to its smoke point,
00:16:08.03\00:16:09.73
and usually depending on
what kind of oil you use,
00:16:09.76\00:16:12.23
it's about 350, 325-350 degrees,
00:16:12.27\00:16:15.77
it breaks down molecularly
causing it to be a carcinogen.
00:16:15.80\00:16:19.77
So, we don't want to do
00:16:19.81\00:16:21.14
a cancer causing
agent in our food, right?
00:16:21.18\00:16:23.11
So, of course, so you
know, that's why fried foods,
00:16:23.14\00:16:25.28
you know, it's
nice that they have
00:16:25.31\00:16:26.65
like the air fryer
now and things like that,
00:16:26.68\00:16:28.38
that people can crisp
things without frying.
00:16:28.42\00:16:31.12
Yes. So we are just gonna...
00:16:31.15\00:16:32.49
We'll just saute that.
00:16:32.52\00:16:33.86
While we're doing
this, so let's go ahead
00:16:33.89\00:16:35.32
and get our tofu ready.
00:16:35.36\00:16:36.69
Okay.
00:16:36.73\00:16:38.06
We're doing
dessert, we're gonna mash it,
00:16:38.09\00:16:39.43
that's a potato masher is good
for a lot of multi-use tool.
00:16:39.46\00:16:43.33
You just got to mash that
up, you have to mash it too,
00:16:43.37\00:16:45.57
too fine but not too chunky.
00:16:45.60\00:16:47.57
You want to do it
to whatever, you know,
00:16:47.60\00:16:50.11
what scrambled eggs would be
00:16:50.14\00:16:51.47
because when we
put it in the pan,
00:16:51.51\00:16:52.84
we're going to kind of mix it
00:16:52.87\00:16:54.21
around a little
bit again anyway,
00:16:54.24\00:16:55.58
so Now tofu is made of what?
00:16:55.61\00:16:56.95
Soy? It's
actually just soybeans.
00:16:56.98\00:16:58.61
What you do is
you kind of make like
00:16:58.65\00:16:59.98
a soy milk, you know.
00:17:00.02\00:17:01.45
And then what you would do
00:17:01.48\00:17:03.15
is you would
coagulate that usually.
00:17:03.18\00:17:06.59
When I make it at home
and this is just purchase,
00:17:06.62\00:17:08.62
you can buy a block of tofu
00:17:08.66\00:17:09.99
in your produce
section of the grocery store.
00:17:10.03\00:17:12.63
But you can...
Is this soft tofu?
00:17:12.66\00:17:15.60
This is actually
firmer, extra firm.
00:17:15.63\00:17:17.47
I think this is
actually an extra firm.
00:17:17.50\00:17:19.13
I use extra firm for
most everything or firm.
00:17:19.17\00:17:22.17
Oh, that's perfect. All right.
00:17:22.20\00:17:23.54
So we're gonna add
our seasonings too,
00:17:23.57\00:17:25.04
so I'll put these in.
00:17:25.07\00:17:26.61
We've got our onion
powder and garlic powder,
00:17:26.64\00:17:30.45
our chicken style seasoning.
00:17:30.48\00:17:32.91
And that's just a mix of herbs.
00:17:32.95\00:17:34.28
We call it chicken style,
00:17:34.32\00:17:35.65
but it's actually a
little salt Now I'm going to be
00:17:35.68\00:17:37.89
putting some nutritional
yeast flakes in there.
00:17:37.92\00:17:39.85
I love nutritional yeast.
Yeah, and this is turmeric.
00:17:39.89\00:17:42.69
This is going to
give it its color.
00:17:42.72\00:17:44.13
Now the one thing I do
want to tell you though
00:17:44.16\00:17:45.76
when we mix this in is
that you're going to say,
00:17:45.79\00:17:47.90
well, it's not so, it's
not so yellow like an egg,
00:17:47.93\00:17:50.97
like a scrambled egg.
00:17:51.00\00:17:52.33
But the turmeric will
00:17:52.37\00:17:53.90
when you heat it
up, become vibrant.
00:17:53.94\00:17:56.67
I've made the mistake of like,
00:17:56.71\00:17:58.07
oh, I need a little
more and then my eggs,
00:17:58.11\00:18:00.08
my tofu scramble is
going to look like neon,
00:18:00.11\00:18:04.05
neon yellow.
00:18:04.08\00:18:05.41
So we don't that.
We don't want that.
00:18:05.45\00:18:06.78
No, we don't want that.
00:18:06.82\00:18:08.15
But I'm gonna tell you
00:18:08.18\00:18:09.52
what I think one of
the greatest ingredients
00:18:09.55\00:18:10.89
is for this tofu scramble.
00:18:10.92\00:18:12.25
This is black
salt. What is black salt?
00:18:12.29\00:18:14.89
I never heard of black salt.
00:18:14.92\00:18:16.42
You know black salt
is actually from India.
00:18:16.46\00:18:20.16
And actually has sulfur in it,
00:18:20.20\00:18:23.26
so it gives it like a
little bit of an eggy taste.
00:18:23.30\00:18:26.57
It smells eggy.
00:18:26.60\00:18:27.94
Right, you can
smell that right away.
00:18:27.97\00:18:29.37
So, you mix that up
get that all in well.
00:18:29.40\00:18:31.61
While that is sauteing,
00:18:31.64\00:18:35.08
I tell you it
smells exactly like eggs.
00:18:35.11\00:18:38.88
Right. I've never.
00:18:38.91\00:18:40.72
You know, tofu
is a blank canvas.
00:18:40.75\00:18:42.12
You know we talked about
00:18:42.15\00:18:43.49
sometimes recipes
are a blank canvas.
00:18:43.52\00:18:45.12
Tofu was one of those things
00:18:45.15\00:18:46.49
that doesn't
have any real flavor
00:18:46.52\00:18:48.39
but anything you mix with it,
00:18:48.42\00:18:49.76
any of the
seasonings that you put together
00:18:49.79\00:18:52.39
are going to
make this what it is.
00:18:52.43\00:18:53.90
Yes.
00:18:53.93\00:18:55.26
So, you know, so
this is going to be
00:18:55.30\00:18:56.63
our tofu scramble.
00:18:56.67\00:18:58.00
So let's get this.
00:18:58.03\00:18:59.37
Now where do you
get black salt from?
00:18:59.40\00:19:00.74
Oh, you know what?
00:19:00.77\00:19:02.10
Actually I can never found
it in a regular food store.
00:19:02.14\00:19:03.47
This is one of those items
00:19:03.51\00:19:04.84
and I try not to use
too many specialty items.
00:19:04.87\00:19:06.91
I try to make my
recipe simple that you can buy
00:19:06.94\00:19:09.21
in the grocery
store most everything,
00:19:09.24\00:19:11.75
maybe you go to
the health food store
00:19:11.78\00:19:13.62
once every month or two maybe,
00:19:13.65\00:19:16.48
but most, everything
should be able to be done
00:19:16.52\00:19:20.06
in the grocery store.
00:19:20.09\00:19:21.42
This one though you'd
have to buy in like a,
00:19:21.46\00:19:23.43
I would say in Indian
grocery store, Indian,
00:19:23.46\00:19:26.63
because it's from India.
00:19:26.66\00:19:29.23
I'm gonna use this here
00:19:29.26\00:19:32.33
and then just going to get our
00:19:32.37\00:19:34.70
and you're gonna see the
color is going to pop right out.
00:19:34.74\00:19:37.51
It's already.
And this is so good.
00:19:37.54\00:19:42.64
And once I get the tofu mixed
00:19:42.68\00:19:44.01
in with the
onions and the peppers,
00:19:44.05\00:19:45.38
then I'll put the tomatoes
00:19:45.41\00:19:46.75
and I don't do the
tomatoes ahead of time.
00:19:46.78\00:19:48.12
I guess they get a little
00:19:48.15\00:19:49.48
or they get a
little mushy, right?
00:19:49.52\00:19:50.85
So here we go
though, you can see
00:19:50.89\00:19:54.66
that our color's
coming up really nice.
00:19:54.69\00:19:56.49
Yes.
00:19:56.52\00:19:57.86
Angie, I have to
tell you a great story.
00:19:57.89\00:19:59.49
I was doing a
breakfast for my church,
00:19:59.53\00:20:02.43
and we did a completely
00:20:02.46\00:20:03.80
plant-based
breakfast from scratch,
00:20:03.83\00:20:05.97
and it was nice
because we had a lot, you know,
00:20:06.00\00:20:07.34
the church members come in.
00:20:07.37\00:20:08.70
You know, a lot
of church members
00:20:08.74\00:20:10.07
aren't completely plant-based.
00:20:10.11\00:20:12.47
So it was nice to introduce them
00:20:12.51\00:20:13.84
to some new recipes.
00:20:13.88\00:20:15.81
And it was interesting
00:20:15.84\00:20:17.18
because a lot of times people
are afraid of tofu, right?
00:20:17.21\00:20:19.81
And so they
don't want to try it.
00:20:19.85\00:20:21.78
And it was funny
00:20:21.82\00:20:23.15
because I was
talking to somebody
00:20:23.18\00:20:25.15
who was not
really a big tofu fan.
00:20:25.19\00:20:27.09
Right?
00:20:27.12\00:20:28.46
And it was funny, her grandson
came up to her and said,
00:20:28.49\00:20:32.49
"Grandma, these are
the best scrambled eggs
00:20:32.53\00:20:34.40
I ever had."
00:20:34.43\00:20:35.86
And I said, thank you, Lord.
00:20:35.90\00:20:38.43
Thank you, Lord, that
even out of the mouth of babes.
00:20:38.47\00:20:40.40
Right?
00:20:40.44\00:20:41.77
So I think that
people should give it,
00:20:41.80\00:20:44.07
give tofu a chance. Right?
00:20:44.11\00:20:45.81
You know, it's really
about how we prepare it.
00:20:45.84\00:20:48.74
Lower that a
little bit. So good.
00:20:48.78\00:20:50.81
And I love the colors
00:20:50.85\00:20:52.18
that you mix into
it, red, the green.
00:20:52.21\00:20:54.12
Exactly.
00:20:54.15\00:20:55.48
Well, this is my little
south western flair, you know.
00:20:55.52\00:20:57.85
I think it's the
flags of Mexico, isn't it?
00:20:57.89\00:20:59.22
Yes.
00:20:59.25\00:21:00.59
When we've got the red
and the green in there, right?
00:21:00.62\00:21:02.92
All right. So here we go.
00:21:02.96\00:21:04.29
We're just going
to... So what about that?
00:21:04.33\00:21:05.76
We're going to top.
We're going to just top it.
00:21:05.79\00:21:07.13
Oh, top it. There we go.
00:21:07.16\00:21:08.50
And so here is our...
I'm so ready to eat this.
00:21:08.53\00:21:12.83
Tofu scrambled. Oh, my.
00:21:12.87\00:21:15.40
They put that out like that.
00:21:15.44\00:21:16.77
The aroma, if you
all could smell this.
00:21:16.81\00:21:20.11
And doesn't it
smell like eggs? Yes, yes!
00:21:20.14\00:21:23.01
And then you could just take,
00:21:23.04\00:21:24.38
I have a little bit
of this green onion.
00:21:24.41\00:21:25.75
Just put it on.
00:21:25.78\00:21:27.42
Just gives it a
little freshness to it too.
00:21:27.45\00:21:29.48
It just gives it that little bit
00:21:29.52\00:21:30.85
of fresh oniony pop,
00:21:30.89\00:21:32.72
but you don't use any vegetable.
00:21:32.75\00:21:34.09
I didn't turn this off.
00:21:34.12\00:21:35.52
Use any vegetable that you like.
00:21:35.56\00:21:38.26
I mean, I use this because
00:21:38.29\00:21:39.73
I like that I
think these go nice
00:21:39.76\00:21:41.13
with south western flavors,
00:21:41.16\00:21:42.63
but you can use
whatever you want.
00:21:42.66\00:21:44.07
I'm a Jamaican.
00:21:44.10\00:21:45.43
So I use my Jamaican seasoning.
00:21:45.47\00:21:46.90
There you go. There you go.
00:21:46.94\00:21:48.27
Give it that
Jamaican flavor. Of course.
00:21:48.30\00:21:50.21
So I can make
it my own. Exactly.
00:21:50.24\00:21:51.67
And that's what recipes
are. They really are a guide.
00:21:51.71\00:21:53.74
I'm putting right now
00:21:53.78\00:21:55.11
a little taco seasoning on here
00:21:55.14\00:21:57.48
to give it that's
what it stand for.
00:21:57.51\00:21:59.61
And so that... Is
that in your cookbook?
00:21:59.65\00:22:01.75
It is in my book.
00:22:01.78\00:22:03.62
Everything we're making
today is in my cookbook.
00:22:03.65\00:22:05.75
How's that?
00:22:05.79\00:22:08.09
And there is our
Tex-Mex tofu scramble.
00:22:08.12\00:22:11.86
How's that? Fabulous. Okay.
00:22:11.89\00:22:13.36
I can't wait to have some
00:22:13.40\00:22:14.76
and you viewers,
listeners, you have to get this.
00:22:14.80\00:22:18.63
You have to get the cookbook
00:22:18.67\00:22:20.07
and you have to try
this wonderful Tex-Mex.
00:22:20.10\00:22:25.01
Tex-Mex tofu scrambled.
00:22:25.04\00:22:26.68
Tofu scramble.
00:22:26.71\00:22:28.04
And it smells good. Okay.
00:22:28.08\00:22:29.41
Let's go on to our
next recipe. All right.
00:22:29.44\00:22:31.88
So now we're
going to do unsausages.
00:22:31.91\00:22:34.42
Okay. Let's try this unsausage.
00:23:05.48\00:23:07.88
You know, a lot of
people like sausage, don't they?
00:23:07.92\00:23:10.45
Absolutely.
00:23:10.49\00:23:11.82
They love to eat
sausage in the morning.
00:23:11.85\00:23:14.06
Their bacon and
sausage, but it's so unhealthy.
00:23:14.09\00:23:17.66
But today we are going
to make unsausage patties.
00:23:17.69\00:23:21.03
Okay. So let's do this, Carin.
00:23:21.06\00:23:22.43
All right. Let me
start this stove again.
00:23:22.46\00:23:25.53
And we're going to actually
00:23:25.57\00:23:26.90
just pour in all
of our ingredients
00:23:26.94\00:23:28.77
except our oats.
00:23:28.80\00:23:30.37
So we're going
to get this to boil.
00:23:30.41\00:23:32.47
Oh, I've got our water here.
00:23:32.51\00:23:33.84
And then I'm going to
put in all of our seasonings.
00:23:33.88\00:23:37.11
Now Bragg's, I
mentioned Bragg's liquid aminos.
00:23:37.15\00:23:40.18
That is a soy sauce substitute.
00:23:40.22\00:23:42.12
This is going to
give us like that
00:23:42.15\00:23:43.49
savoriness that
we're looking for in
00:23:43.52\00:23:45.85
like a meat product,
even though it's not meat.
00:23:45.89\00:23:49.02
Putting a little protein in,
00:23:49.06\00:23:50.39
I mixed some
sunflower seeds and walnuts.
00:23:50.43\00:23:54.26
We chopped them up.
00:23:54.30\00:23:55.63
You know this, you
can grind up all the way
00:23:55.66\00:23:57.43
or if you like a little texture,
00:23:57.47\00:23:58.93
I like a little texture.
00:23:58.97\00:24:00.37
I add them in like that.
Sunflower seeds and walnuts.
00:24:00.40\00:24:02.54
That's right. Hey.
00:24:02.57\00:24:03.91
So our nutritional yeast flakes.
00:24:03.94\00:24:05.27
I love that.
00:24:05.31\00:24:06.64
Now we talked about
nutritional yeast flakes
00:24:06.68\00:24:08.01
in our scramble, but
nutritional yeast flakes
00:24:08.04\00:24:11.25
are actually a by-product
00:24:11.28\00:24:13.72
of growing
yeast off of molasses.
00:24:13.75\00:24:16.15
And then they like heat it
and they deactivate the yeast.
00:24:16.18\00:24:18.65
So, it's not
like an active yeast,
00:24:18.69\00:24:20.02
like a bread that you rise,
00:24:20.06\00:24:21.82
but it's actually a
nutritional supplement
00:24:21.86\00:24:23.43
because they fortify
it with B12 vitamins.
00:24:23.46\00:24:27.06
So, it's good to have.
00:24:27.10\00:24:28.80
I cannot live
without my nutritional yeast.
00:24:28.83\00:24:30.43
That's right.
00:24:30.47\00:24:31.80
I'm going to put a
little oil in here.
00:24:31.83\00:24:33.17
We do have the nuts in there,
but I think what happens is,
00:24:33.20\00:24:35.27
is when you make this recipe,
00:24:35.30\00:24:36.84
I add the oil
because I find that
00:24:36.87\00:24:39.77
you want a little
bit of that fattiness.
00:24:39.81\00:24:41.78
If we're talking about like
00:24:41.81\00:24:43.14
something that's like a sausage,
00:24:43.18\00:24:44.65
people are used to that.
00:24:44.68\00:24:46.21
We're trying to make
things to transition people
00:24:46.25\00:24:48.48
to a healthier way of life.
00:24:48.52\00:24:49.95
And now this is
the key ingredient
00:24:49.98\00:24:51.95
to a breakfast sausage.
00:24:51.99\00:24:53.32
Okay. What is
that? This is sage.
00:24:53.36\00:24:54.69
Oh, I love sage.
00:24:54.72\00:24:56.06
Sage is going
to give that flavor
00:24:56.09\00:24:59.33
of what you're
used to in a sausage
00:24:59.36\00:25:01.93
and that for
breakfast sausage, you know,
00:25:01.96\00:25:03.43
and the Italian
sausage, they use fennel,
00:25:03.47\00:25:05.70
but in breakfast
sausage, they use sage.
00:25:05.73\00:25:08.00
So this is going
to... You get that?
00:25:08.04\00:25:10.31
And we're going to just,
00:25:10.34\00:25:11.67
I'll put a lid on this
00:25:11.71\00:25:13.04
because I think
that'll heat it up
00:25:13.07\00:25:14.41
a little bit faster for us.
00:25:14.44\00:25:16.81
And the only thing
we have now is our oats.
00:25:16.85\00:25:19.75
So when you have
the scrambled tofu
00:25:19.78\00:25:22.45
and you have your,
what, the unsausages...
00:25:22.48\00:25:25.89
Unsausages.
00:25:25.92\00:25:27.26
And you have your waffles,
00:25:27.29\00:25:29.69
I mean, what a
great healthy ingredients
00:25:29.72\00:25:33.09
you have, I mean...
00:25:33.13\00:25:34.46
Well, you know what?
00:25:34.50\00:25:35.83
You want to try to get as whole.
00:25:35.86\00:25:37.20
But simple.
00:25:37.23\00:25:38.57
Yes, simple
nutritious, delicious.
00:25:38.60\00:25:39.93
Let's go back to
that, but whole foods.
00:25:39.97\00:25:42.60
We want to be as whole
food plant-based as we can.
00:25:42.64\00:25:45.07
And whole foods,
meaning that we're taking foods
00:25:45.11\00:25:46.78
in their natural state,
not processed, not refined.
00:25:46.81\00:25:49.88
You know now the oil like
00:25:49.91\00:25:51.25
the olive oil is
a little refined.
00:25:51.28\00:25:52.81
So we're using just sometimes
00:25:52.85\00:25:57.29
a little bit of
our refined products,
00:25:57.32\00:25:59.62
but really try to
be as much whole food
00:25:59.65\00:26:01.96
as we can, you know.
00:26:01.99\00:26:03.99
That's what we're doing. Yeah.
00:26:04.03\00:26:05.36
And you know we
talked about breakfast.
00:26:05.39\00:26:06.90
We should be eating
breakfast like a king.
00:26:06.93\00:26:09.40
A lot of times
people want to lose weight
00:26:09.43\00:26:11.27
or they want to, you know,
they try to skip breakfast.
00:26:11.30\00:26:14.67
Breakfast is our
most important meal.
00:26:14.70\00:26:16.60
It says, breaking the
fast, that's the word itself.
00:26:16.64\00:26:18.97
Exactly. It's breaking the fast.
00:26:19.01\00:26:20.34
Our body has had time
00:26:20.38\00:26:21.71
to rejuvenate and
repair and restore.
00:26:21.74\00:26:24.15
But now it's time
to get going, right?
00:26:24.18\00:26:25.95
We have our day
that we need to go forth
00:26:25.98\00:26:28.72
and do our work
and do the things
00:26:28.75\00:26:30.09
we need to do.
00:26:30.12\00:26:31.45
So, if we're doing
that, what we need to do
00:26:31.49\00:26:33.25
is get a good quality breakfast.
00:26:33.29\00:26:35.26
In fact, most of our calories
should be eaten at breakfast.
00:26:35.29\00:26:38.33
In the morning
breakfast. Actually.
00:26:38.36\00:26:39.73
Yeah, you said it breaking
the fast from the nighttime.
00:26:39.76\00:26:41.70
That's right. And you know what?
00:26:41.73\00:26:43.33
People who skip
breakfast, like I had said...
00:26:43.37\00:26:45.10
Oh, I used to do
that. But you know what?
00:26:45.13\00:26:46.80
This is the thing.
00:26:46.84\00:26:48.17
The calories that
you eat at breakfast
00:26:48.20\00:26:50.04
are expended by
the end of the day.
00:26:50.07\00:26:52.04
So the more
calories you had breakfast,
00:26:52.07\00:26:53.68
the better off you are
because what happens is this,
00:26:53.71\00:26:56.04
we skip breakfast,
we're hungry later.
00:26:56.08\00:26:58.11
We decide that
00:26:58.15\00:26:59.48
we want to snack here, eat here.
00:26:59.51\00:27:01.22
And we end up
actually on the average,
00:27:01.25\00:27:02.88
eating more calories.
00:27:02.92\00:27:04.45
And eating them at the
end which aren't exercised
00:27:04.49\00:27:07.32
and expended through
our daily activities.
00:27:07.36\00:27:10.23
Yes. So big breakfast, everyone.
00:27:10.26\00:27:12.29
Yeah. Breakfast is important.
00:27:12.33\00:27:13.70
And then lunch is
like a queen. Queen and...
00:27:13.73\00:27:16.87
King, queen, and
then dinner like a pauper.
00:27:16.90\00:27:18.90
We should really...
00:27:18.93\00:27:20.27
You know, we're
in the United States,
00:27:20.30\00:27:21.64
we're so used to eating
00:27:21.67\00:27:23.00
our biggest meal
together at night,
00:27:23.04\00:27:24.97
but we really should be
trying to eat a lighter...
00:27:25.01\00:27:28.44
Something easy on our stomach
so that we can go to bed, rest,
00:27:28.48\00:27:32.28
and we've already digested.
00:27:32.31\00:27:34.08
So exact breakfast again.
00:27:34.12\00:27:35.68
Let's see, oh, we're
already boiling here.
00:27:35.72\00:27:38.09
Look at that. See how
time flies, right? Yes.
00:27:38.12\00:27:40.56
So all I'm doing now
is I'm going to turn.
00:27:40.59\00:27:42.76
No, actually I'll
leave that on for a minute.
00:27:42.79\00:27:45.99
I'm going to put my oats.
00:27:46.03\00:27:48.30
Now, these are
quick oats, if you like.
00:27:48.33\00:27:49.66
Oh, are they quick
oats? These are quick oats,
00:27:49.70\00:27:51.03
but if you like,
like a chewier texture,
00:27:51.07\00:27:53.37
you could use regular oats.
00:27:53.40\00:27:54.74
Use whatever you have
is really what you think.
00:27:54.77\00:27:57.87
Now I'm actually
going to turn this off now
00:27:57.91\00:27:59.61
because it's pretty hot.
00:27:59.64\00:28:01.11
And I'm going to let
this thicken up a little bit,
00:28:01.14\00:28:03.11
you know, quick oats will absorb
00:28:03.14\00:28:04.48
the water in here.
00:28:04.51\00:28:05.85
Can you smell that? Oh my.
00:28:05.88\00:28:08.38
And you know, it's thickening,
like you said it together.
00:28:08.42\00:28:09.75
Yeah.
00:28:09.78\00:28:11.12
Well, what we're going to
do is let that get a little bit
00:28:11.15\00:28:12.49
using that starch
to bind that together
00:28:12.52\00:28:15.09
so that we can
make some patties.
00:28:15.12\00:28:16.96
Oh, my. And so,
we're just going to.
00:28:16.99\00:28:19.53
You just mix it.
00:28:19.56\00:28:20.90
And the aroma, oh
my, it smell so good.
00:28:20.93\00:28:23.53
And I think it's
because of the sage
00:28:23.57\00:28:24.90
and mixing with
00:28:24.93\00:28:26.27
all those herbs
together, you know.
00:28:26.30\00:28:27.64
Yes, yes.
00:28:27.67\00:28:29.00
You said the sage
00:28:29.04\00:28:30.37
brings out the ingredients
of meat or something.
00:28:30.41\00:28:32.01
You know, it definitely
for like breakfast sausage,
00:28:32.04\00:28:35.54
sage is one of
those main ingredients
00:28:35.58\00:28:37.25
that they use in meat product.
00:28:37.28\00:28:38.75
And so this is
going to kind of mimic
00:28:38.78\00:28:40.38
that in a good way though
00:28:40.42\00:28:41.82
'cause I'm going to
tell you, texturally,
00:28:41.85\00:28:44.45
you're going to be
like, wow, this is amazing.
00:28:44.49\00:28:46.82
This could be almost like meat.
00:28:46.86\00:28:49.66
And it's sticking together.
It is, it's starting to.
00:28:49.69\00:28:51.89
What did you use to
make it stick again?
00:28:51.93\00:28:53.60
It's just, no, it's
just the starch of the oats.
00:28:53.63\00:28:55.46
Yeah.
00:28:55.50\00:28:56.83
The oats are absorbing the water
00:28:56.87\00:28:58.77
and the seasonings
together and that's it.
00:28:58.80\00:29:00.94
So we're just, you know,
00:29:00.97\00:29:02.30
oats are pretty
starchy, that's why.
00:29:02.34\00:29:03.84
Okay. And you
could freeze these?
00:29:03.87\00:29:05.91
You know, what I do
is when I bake them,
00:29:05.94\00:29:08.61
I under bake them
just by a couple of minutes
00:29:08.64\00:29:10.95
on each side
00:29:10.98\00:29:12.31
'cause you could do 12
to 15 minutes on each side,
00:29:12.35\00:29:14.55
maybe back it off to 10 to 12.
00:29:14.58\00:29:16.28
Right.
00:29:16.32\00:29:17.65
And then you can
cool them, freeze them.
00:29:17.69\00:29:19.69
It's what I do.
00:29:19.72\00:29:21.06
And I put them in the freezer
00:29:21.09\00:29:22.42
and then I take them
out the night before.
00:29:22.46\00:29:23.79
You know,
there's something to be
00:29:23.83\00:29:25.16
said about
defrosting the night before.
00:29:25.19\00:29:26.90
A lot of times we take
right out of the freezer,
00:29:26.93\00:29:28.56
we put it in the oven,
00:29:28.60\00:29:29.93
but what happens is
in order to bring that
00:29:29.96\00:29:31.30
to temperature, it's
going to dry things out.
00:29:31.33\00:29:33.34
So let it defrost
in the refrigerator,
00:29:33.37\00:29:34.70
even if it's cold.
00:29:34.74\00:29:36.07
And then, you know,
00:29:36.10\00:29:37.44
you just heat
them up on each side
00:29:37.47\00:29:39.71
and you have a
perfect little sausage patty
00:29:39.74\00:29:42.78
type of thing, unsausage patty.
00:29:42.81\00:29:44.68
Unsausage. So you could...
00:29:44.71\00:29:47.18
Can you heat them up
00:29:47.22\00:29:48.55
with olive oil or
spray to your pan?
00:29:48.58\00:29:51.55
You could that too.
00:29:51.59\00:29:52.95
I try not to do in the pan.
00:29:52.99\00:29:54.32
You could easily do that
00:29:54.36\00:29:55.69
and it will brown
them a little nicer,
00:29:55.72\00:29:57.33
but I try not to
00:29:57.36\00:29:58.69
because I don't
want to heat that oil up.
00:29:58.73\00:30:00.06
Oh, I see.
00:30:00.10\00:30:01.43
You know, when
oil is actually inside
00:30:01.46\00:30:03.13
an ingredient and we bake it,
00:30:03.16\00:30:04.63
like, just even
like a loaf of bread,
00:30:04.67\00:30:06.13
if we're using a little
oil or something like that.
00:30:06.17\00:30:09.67
You know, what happens is,
00:30:09.70\00:30:11.71
is that the temperature
doesn't get to the smoke point.
00:30:11.74\00:30:13.94
So it doesn't
affect the oil. Yes.
00:30:13.98\00:30:15.94
But when we're
doing it in the pan,
00:30:15.98\00:30:17.65
we heat that up, and
then it starts changing.
00:30:17.68\00:30:20.32
And having that little
bit of that carcinogen effect.
00:30:20.35\00:30:23.22
I'm just trying
to cool this down
00:30:23.25\00:30:24.65
just a bit so that we
can make those patties.
00:30:24.69\00:30:28.52
And it's sticking pretty well.
00:30:28.56\00:30:30.13
Yeah, it's getting there,
but you just want it to cool.
00:30:30.16\00:30:33.13
First of all, we don't
want to burn our fingers.
00:30:33.16\00:30:34.90
The second thing is that
we want it to be thick enough
00:30:34.93\00:30:38.03
that it's going to make a patty.
00:30:38.07\00:30:39.63
Now I have a little trick.
00:30:39.67\00:30:41.50
You know, people always
00:30:41.54\00:30:43.20
have these fancy
different gadgets.
00:30:43.24\00:30:46.17
And I tell you,
00:30:46.21\00:30:47.54
I have a lot of
gadgets in my kitchen.
00:30:47.58\00:30:48.91
I try gadgets, But
you're a practical person.
00:30:48.94\00:30:51.15
But I learned that, you know,
00:30:51.18\00:30:52.75
I'm a missionary and
on a missionary budget.
00:30:52.78\00:30:54.98
So I've learned that
there are new other things
00:30:55.02\00:30:56.99
that I don't need to
buy all the fancy gadgets.
00:30:57.02\00:30:59.75
This is a mason jar lid.
00:30:59.79\00:31:01.86
All I did was I
took some plastic wrap
00:31:01.89\00:31:04.49
and put it around the
little lid and the ring.
00:31:04.53\00:31:09.03
I put a little
olive oil in here just to,
00:31:09.06\00:31:11.47
just so it doesn't
stick, but you don't need much.
00:31:11.50\00:31:14.07
And then what we're going
to do is when this is ready,
00:31:14.10\00:31:15.97
we're going to
just pat that in there
00:31:16.00\00:31:17.34
and make our little patties.
00:31:17.37\00:31:18.71
Oh, what a great
idea. Portion controlled.
00:31:18.74\00:31:20.08
You can do this too
when you're making like
00:31:20.11\00:31:21.84
veggie burgers, bean
burgers, oat burgers,
00:31:21.88\00:31:25.51
whatever you're
doing, you can do that.
00:31:25.55\00:31:27.25
And this will
make, I use the big ring.
00:31:27.28\00:31:29.48
You just use the wide mouth lid.
00:31:29.52\00:31:30.95
I never thought of
that. It's so easy.
00:31:30.99\00:31:33.05
All right, we're getting
there. I just want to get this.
00:31:33.09\00:31:35.22
Have you ever made
00:31:35.26\00:31:36.59
a huge amount of those
sausages for a lot of people?
00:31:36.62\00:31:41.56
Well, you know what?
00:31:41.60\00:31:42.93
I double the recipe usually
00:31:42.96\00:31:44.30
and I make enough, and
I put them in my freezer.
00:31:44.33\00:31:45.87
That's right, I'm not
much of a caterer though.
00:31:45.90\00:31:47.64
I don't do big, big
groups, but I can do.
00:31:47.67\00:31:49.77
No, I don't. No, not really.
00:31:49.80\00:31:51.54
I like to do
like small gatherings.
00:31:51.57\00:31:53.74
I can do like a
little, you know,
00:31:53.78\00:31:55.11
friends having friends over
or having just a small group,
00:31:55.14\00:31:58.41
but I'm not good
at a big, huge group.
00:31:58.45\00:32:02.08
I think that, you
know, what happens is,
00:32:02.12\00:32:03.52
is that you lose
some of the integrity
00:32:03.55\00:32:04.95
when you're making
things in mass quantity.
00:32:04.99\00:32:07.62
Like to double a
recipe usually is okay.
00:32:07.66\00:32:10.26
But when you're
doing like triple,
00:32:10.29\00:32:12.96
quadruple things like that,
you start losing a little bit,
00:32:12.99\00:32:16.10
even if you
measure everything exactly.
00:32:16.13\00:32:18.33
It's true. The love
is not as much in it.
00:32:18.37\00:32:20.27
I like that,
the love. All right.
00:32:20.30\00:32:22.54
Okay. It looks pretty. I
think we're getting close.
00:32:22.57\00:32:24.37
I think we can
probably try to make a patty.
00:32:24.41\00:32:26.78
You know, you want to make
it, these are a little hot.
00:32:26.81\00:32:28.61
So we're doing this a little.
00:32:28.64\00:32:30.21
I say a little
premature because they are hot,
00:32:30.25\00:32:33.25
but I just take.
00:32:33.28\00:32:35.38
Let's do this here.
00:32:35.42\00:32:36.92
And pack this in pretty
good. Look how you do that?
00:32:36.95\00:32:39.65
Yeah, just pack it
in and... Pack it in.
00:32:39.69\00:32:45.56
Oh, my. All right.
00:32:45.59\00:32:47.70
And then we just put them down.
00:32:47.73\00:32:50.43
You can take the ring off
and then, here's our patty.
00:32:50.47\00:32:53.20
Viola! Beautiful! See how easy.
00:32:53.23\00:32:55.17
And then what we'll
do is we can go ahead
00:32:55.20\00:32:56.74
and put them on
there, do a whole tray.
00:32:56.77\00:32:58.84
And you bake that in the oven.
00:32:58.87\00:33:00.21
And then halfway
through what you're going to do
00:33:00.24\00:33:01.58
is you're going
to turn them over
00:33:01.61\00:33:03.14
and you'll be able to.
00:33:03.18\00:33:04.61
This is so
simple. It's so simple.
00:33:04.65\00:33:06.48
In fact, let's show you.
00:33:06.51\00:33:08.68
We didn't have
time to bake them, but.
00:33:08.72\00:33:10.99
Go to the oven and
bring out the completed.
00:33:11.02\00:33:14.79
When it's all done, the sausage,
00:33:14.82\00:33:17.43
the unsausage is all done
and seen a beautiful platter.
00:33:17.46\00:33:21.63
It smells awesome in here.
00:33:21.66\00:33:24.40
And here comes
Carin with the unsausage.
00:33:24.43\00:33:27.14
And here's our
unsausages. Here we go.
00:33:27.17\00:33:29.40
So I guess we can go
like this, right, and show.
00:33:29.44\00:33:31.77
There are our unsausages.
00:33:31.81\00:33:33.27
And then, of
course, I like to do this.
00:33:33.31\00:33:35.18
Make a little, fill a
little something on top.
00:33:35.21\00:33:37.91
Yeah.
00:33:37.95\00:33:39.28
Just bring it in because
00:33:39.31\00:33:40.65
they're not the prettiest color.
00:33:40.68\00:33:42.02
I guess they're brown.
00:33:42.05\00:33:43.39
It's okay. That's right.
00:33:43.42\00:33:44.75
So we just bring a little,
pop them out a little bit.
00:33:44.79\00:33:47.52
How's that?
Fabulous, perfecto, simple.
00:33:47.56\00:33:49.86
All right.
00:33:49.89\00:33:51.23
So I guess we're
ready for our next recipe.
00:33:51.26\00:33:52.59
Okay. Let's go
to our next recipe.
00:33:52.63\00:33:55.73
All right.
00:33:55.76\00:33:57.10
Our next recipe is
vanilla cashew milk.
00:33:57.13\00:33:58.93
All right. Now milk.
00:34:14.12\00:34:15.82
A lot of people say, drink milk.
00:34:15.85\00:34:18.32
It's so good for you.
00:34:18.35\00:34:20.02
You know there
used to be a phrase
00:34:20.06\00:34:23.43
when I was a kid.
00:34:23.46\00:34:24.79
Milk, it does a body
good. I remember that.
00:34:24.83\00:34:26.90
You know, they used
to do that little thing,
00:34:26.93\00:34:28.60
and then you drink milk.
00:34:28.63\00:34:29.96
Yes, and the milk
mustache and all that.
00:34:30.00\00:34:31.60
Exactly.
00:34:31.63\00:34:32.97
That the fact of
the matter is though,
00:34:33.00\00:34:34.34
is that our bodies,
we don't need any milk,
00:34:34.37\00:34:36.57
but mother's milk when
we were young children.
00:34:36.60\00:34:38.21
Exactly.
00:34:38.24\00:34:39.57
You know, and
that's where we start,
00:34:39.61\00:34:40.94
you know, with the milk.
00:34:40.98\00:34:42.31
But our body about age two or so
00:34:42.34\00:34:44.61
has this little phenomenon
that God has done with us.
00:34:44.65\00:34:48.68
We don't need any
other alternative milks.
00:34:48.72\00:34:54.12
Once we're weaned
from our mother's milk,
00:34:54.16\00:34:56.56
our body stops making
an enzyme called lactase.
00:34:56.59\00:34:58.56
Oh, yes.
00:34:58.59\00:34:59.93
Now lactase breaks down
00:34:59.96\00:35:02.30
the lactose into
glucose and galactose.
00:35:02.33\00:35:05.70
But without that,
00:35:05.73\00:35:07.07
then we actually have
too much lactose in our diet.
00:35:07.10\00:35:08.84
And then of course,
00:35:08.87\00:35:10.21
people have a lot
of lactose intolerance
00:35:10.24\00:35:11.64
because our
body doesn't need it,
00:35:11.67\00:35:13.11
because our body doesn't
make that enzyme anymore,
00:35:13.14\00:35:14.91
for the most part.
00:35:14.94\00:35:16.28
Some people maybe still do,
00:35:16.31\00:35:17.65
but for the most
part, most people
00:35:17.68\00:35:19.01
are lactose-intolerant
after their age of weaning.
00:35:19.05\00:35:21.35
So our body wasn't
intended to have milk.
00:35:21.38\00:35:24.29
Right?
00:35:24.32\00:35:25.65
So we're going to
make an alternative
00:35:25.69\00:35:27.42
because I think that a
lot of times with cereals
00:35:27.46\00:35:29.92
and things like that,
you know, even cooking,
00:35:29.96\00:35:32.03
we use milk, but
we can use this milk
00:35:32.06\00:35:34.03
as an alternative.
00:35:34.06\00:35:35.40
And that's the
nice thing about it.
00:35:35.43\00:35:36.77
Yeah. That's great.
00:35:36.80\00:35:38.13
At home I usually
buy the almond milk
00:35:38.17\00:35:39.57
at the grocery
store so quick and easy.
00:35:39.60\00:35:41.60
But you know what? This
is really quick and easy.
00:35:41.64\00:35:43.24
And I'm going to
tell... You know what?
00:35:43.27\00:35:44.61
I'm going to tell you
that's even better than
00:35:44.64\00:35:46.14
just being quick and
easy is the fact that
00:35:46.17\00:35:49.24
those milks have a
lot of additives in it,
00:35:49.28\00:35:52.01
to keep them
together for thickness,
00:35:52.05\00:35:55.48
having the right consistency.
00:35:55.52\00:35:57.32
And also, they also
water it down a lot.
00:35:57.35\00:36:01.59
Here we're using our
fresh nuts and things like that.
00:36:01.62\00:36:04.59
So this is definitely,
it's definitely healthier,
00:36:04.63\00:36:07.40
a better alternative
00:36:07.43\00:36:08.76
and it'll save you
money in the long run too.
00:36:08.80\00:36:10.13
Yeah. Yeah.
00:36:10.17\00:36:11.50
Well, let's do this.
00:36:11.53\00:36:12.87
You have some cashews
that you already soaked them.
00:36:12.90\00:36:14.24
These are, yeah,
these are just raw cashews
00:36:14.27\00:36:16.34
that I've soaked.
00:36:16.37\00:36:17.71
I've drained them
00:36:17.74\00:36:19.07
and I've rinsed
them really well.
00:36:19.11\00:36:20.44
And the reason why is because
00:36:20.48\00:36:21.81
there's an enzyme on
cashews and nuts and beans
00:36:21.84\00:36:25.41
and grains called phytic acid.
00:36:25.45\00:36:27.65
Now phytic acid
actually is a protective enzyme.
00:36:27.68\00:36:32.22
But what happens with us is that
00:36:32.25\00:36:33.96
it becomes, you know,
00:36:33.99\00:36:35.32
can give us a
little indigestion.
00:36:35.36\00:36:37.39
And also, the most important,
00:36:37.43\00:36:40.26
I guess, reason
why physiologically
00:36:40.30\00:36:42.73
is because it
blocks the absorption
00:36:42.76\00:36:44.67
of some minerals
in our intestines
00:36:44.70\00:36:46.67
and our small intestines
00:36:46.70\00:36:48.04
where we absorb
most of our nutrients.
00:36:48.07\00:36:49.77
So, it's not a deal breaker
00:36:49.80\00:36:51.71
if we forget to do our cashews
or our nuts or our beans,
00:36:51.74\00:36:56.01
but if we're
using them regularly,
00:36:56.04\00:36:58.01
you should probably
soak them two hours,
00:36:58.05\00:37:00.32
even overnight would be fine.
00:37:00.35\00:37:02.35
Sometimes I pre-soak.
00:37:02.38\00:37:04.22
If I don't need to blend them
or something, I pre-soak them.
00:37:04.25\00:37:07.06
I dry them out
and then I freeze them
00:37:07.09\00:37:08.62
or I put them
in the refrigerator
00:37:08.66\00:37:09.99
and they're already ready to go.
00:37:10.03\00:37:11.36
Okay. I learned something new.
00:37:11.39\00:37:12.73
You can soak them overnight.
00:37:12.76\00:37:14.10
And I'll tell you
the culinary reason
00:37:14.13\00:37:15.46
why we soak them.
00:37:15.50\00:37:16.83
It's softer and
easier on the blender too.
00:37:16.87\00:37:18.60
So there's three
real reasons why.
00:37:18.63\00:37:20.27
Yes, yes. All Right.
00:37:20.30\00:37:21.64
So we're going
to. Let's do this.
00:37:21.67\00:37:23.00
We're going to
put our cashews in.
00:37:23.04\00:37:24.37
And these are cashew
pieces it looks like.
00:37:24.41\00:37:25.74
Yeah, just cashew pieces.
00:37:25.77\00:37:27.11
You know
they're a little cheaper
00:37:27.14\00:37:28.48
than buying whole cashews.
00:37:28.51\00:37:29.84
Yes, they are, yes.
So, but they're raw.
00:37:29.88\00:37:31.21
They're not roasted and salted.
They're just raw cashews.
00:37:31.25\00:37:33.11
Yes. All right.
00:37:33.15\00:37:34.48
I'm going to add milk.
00:37:34.52\00:37:35.85
No, I'm going to add water
to our recipe, our milk recipe,
00:37:35.88\00:37:38.82
but I'm going to only add
probably about a cup and a half
00:37:38.85\00:37:43.02
or so maybe
about a cup and a half,
00:37:43.06\00:37:45.23
maybe two cups worth.
00:37:45.26\00:37:46.59
Because you know what
happens is we blend this,
00:37:46.63\00:37:47.96
it'll get a little foamy.
00:37:48.00\00:37:49.33
So I'll just
add this at the end,
00:37:49.36\00:37:50.70
so it doesn't
foam up too much. Yeah.
00:37:50.73\00:37:53.03
I have our little
bit of vanilla flavoring.
00:37:53.07\00:37:54.77
And if you want this plain,
you could just a little bit.
00:37:54.80\00:37:57.11
But I love vanilla.
00:37:57.14\00:37:58.47
Well, this is nice on
cereal and things like that.
00:37:58.51\00:38:00.34
And you can just add no vanilla,
00:38:00.38\00:38:02.38
and then I'm going
to use a little honey.
00:38:02.41\00:38:03.98
Honey, give it a
little sweetness.
00:38:04.01\00:38:05.35
Little sweetness. You
can eliminate this as well.
00:38:05.38\00:38:07.52
Yes. I always get the raw honey.
00:38:07.55\00:38:09.95
We have someone at our church
who has the bees and ants,
00:38:09.98\00:38:14.19
so they get, we
always get fresh honey.
00:38:14.22\00:38:16.32
Wonderful.
00:38:16.36\00:38:17.69
It's always nice
to have local honey.
00:38:17.73\00:38:19.06
It's important.
00:38:19.09\00:38:20.73
You know, it's because
00:38:20.76\00:38:22.10
when somebody is farming bees,
they take care of their bees.
00:38:22.13\00:38:25.00
They feed their bees properly.
00:38:25.03\00:38:26.37
Bees actually eat
honey, that's their nutrition.
00:38:26.40\00:38:28.00
Oh, yeah.
00:38:28.04\00:38:29.37
But when we're
commercial beekeepers,
00:38:29.40\00:38:31.57
we want to make
money with the honey.
00:38:31.61\00:38:33.07
So we feed the bees,
00:38:33.11\00:38:34.44
things like high
fructose corn syrup
00:38:34.48\00:38:35.81
and things like that,
00:38:35.84\00:38:37.18
which sadly then
gets in the cell.
00:38:37.21\00:38:39.65
You know, they
kind of deposit it
00:38:39.68\00:38:41.02
when they're
depositing the honey,
00:38:41.05\00:38:42.38
they deposit some of
this high-fructose corn syrup
00:38:42.42\00:38:44.49
on their little tentacles.
00:38:44.52\00:38:46.22
And then we end up with
high-fructose corn syrup
00:38:46.25\00:38:48.56
and we thinking it's pure honey.
00:38:48.59\00:38:49.92
Oh, no.
00:38:49.96\00:38:51.39
So all right, make
sure that this is on low.
00:38:51.43\00:38:54.36
Everybody on.
00:38:54.40\00:38:55.73
Again, I'm going to put this on,
00:38:55.76\00:38:57.60
not too tight, but
make sure it's covered.
00:38:57.63\00:38:59.30
Okay. It's down.
00:38:59.33\00:39:00.67
And we're going to
start and get this blended.
00:39:00.70\00:39:02.44
When you're
blending nuts, Angie,
00:39:02.47\00:39:04.31
make sure you're blending them,
00:39:04.34\00:39:05.67
at least in a
high-speed blender,
00:39:05.71\00:39:07.41
30 to 45 seconds.
00:39:07.44\00:39:09.28
You want no grittiness.
00:39:09.31\00:39:10.65
If it's a regular blender,
00:39:10.68\00:39:12.01
it takes a
little longer than that.
00:39:12.05\00:39:13.38
A little longer, yeah.
This is a good blender.
00:39:13.42\00:39:15.72
All right.
00:39:15.75\00:39:17.09
Now I'm just going to
add the rest of the water.
00:39:20.96\00:39:23.56
Oh, okay. Because see then...
00:39:23.59\00:39:26.16
All right. This is so nice.
00:39:31.30\00:39:33.97
And there we have it.
That's how simple it is.
00:39:34.00\00:39:35.77
Simple,
nutritious, and delicious.
00:39:35.80\00:39:38.44
I am going to be
trying this at home.
00:39:38.47\00:39:41.48
Look how milky it looks.
00:39:41.51\00:39:43.08
And then I just, I
like it refrigerated
00:39:43.11\00:39:44.65
'cause I like it nice
00:39:44.68\00:39:47.12
and cold on top
of my cereal, so.
00:39:47.15\00:39:49.68
Look at that, your own
milk made with cashew nuts.
00:39:49.72\00:39:53.46
That's right.
00:39:53.49\00:39:54.82
Now, you know there
are other nuts you can use.
00:39:54.86\00:39:56.39
You can use
walnuts in this recipe.
00:39:56.42\00:39:58.66
Now if you use almonds, so
almonds are really hard nut.
00:39:58.69\00:40:01.20
And sometimes you
kind of have to strain that
00:40:01.23\00:40:02.90
because you
don't want that pulp.
00:40:02.93\00:40:04.27
They won't grind all the way.
00:40:04.30\00:40:05.63
But the nice thing about cashews
00:40:05.67\00:40:07.27
and the nice thing about walnuts
00:40:07.30\00:40:08.64
when you're making this milk
00:40:08.67\00:40:10.01
is that you don't
have to strain it at all.
00:40:10.04\00:40:11.61
You've got this beautiful milk.
00:40:11.64\00:40:14.08
And when you put
in the refrigerator,
00:40:14.11\00:40:15.81
you'll notice that
because it doesn't have
00:40:15.84\00:40:17.35
anything to keep it together.
00:40:17.38\00:40:19.05
It will separate a bit.
00:40:19.08\00:40:20.85
Just clink, clink,
clink with a spoon,
00:40:20.88\00:40:22.82
and you're ready to serve again.
00:40:22.85\00:40:24.52
So when I have my
cereal in the morning,
00:40:24.55\00:40:26.99
I just pour it on
my cereal. That's it.
00:40:27.02\00:40:29.22
And you can use this
00:40:29.26\00:40:30.93
for as any kind of
recipe in your cooking too.
00:40:30.96\00:40:34.03
Any kind of milk anything
00:40:34.06\00:40:35.40
that calls for milk, you
can use this, absolutely.
00:40:35.43\00:40:36.77
Calls for milk,
you can use this.
00:40:36.80\00:40:38.27
Oh, wow. Okay.
00:40:38.30\00:40:40.30
We are going to go
on to our next recipe.
00:40:40.34\00:40:44.01
So here we go.
00:40:44.04\00:40:45.37
All right, our
blueberry-pecan quinoa.
00:40:45.41\00:40:48.44
Sounds good.
Okay, Carin, quinoa.
00:41:13.34\00:41:17.21
Tell us what is quinoa
and the benefits of quinoa?
00:41:17.24\00:41:20.94
You know actually
quinoa is a super food.
00:41:20.98\00:41:23.45
It's a grain... Yes.
00:41:23.48\00:41:25.18
But it's actually
a complete protein.
00:41:25.21\00:41:27.75
And that's what makes
it so good about quinoa.
00:41:27.78\00:41:30.85
You know, we have about
nine essential amino acids
00:41:30.89\00:41:33.39
that our body, they're essential
00:41:33.42\00:41:34.76
because our body
doesn't make them.
00:41:34.79\00:41:36.56
So what we need to do
00:41:36.59\00:41:37.93
is we need to take
them in with foods.
00:41:37.96\00:41:39.29
Our body makes other essential,
excuse me, amino acids.
00:41:39.33\00:41:42.20
But the essential ones,
00:41:42.23\00:41:43.57
the nine we have
to get from foods.
00:41:43.60\00:41:45.57
Quinoa is a complete protein.
00:41:45.60\00:41:47.70
It means that it has
00:41:47.74\00:41:49.07
all nine
essential amino acids in it.
00:41:49.10\00:41:50.61
You know there is an
00:41:50.64\00:41:51.97
interesting
history about quinoa.
00:41:52.01\00:41:53.34
Yes tell us. Yes. Share it.
00:41:53.38\00:41:54.71
Quinoa, I
called it a super food.
00:41:54.74\00:41:56.18
In the Incan
language, the Indians from Peru
00:41:56.21\00:42:01.18
and down in that
area of South America.
00:42:01.22\00:42:04.42
They used to have this
00:42:04.45\00:42:05.79
as it was a staple
food in their diet.
00:42:05.82\00:42:07.16
Wow.
00:42:07.19\00:42:08.52
So what happens is, is
that the Spaniards came in
00:42:08.56\00:42:10.99
and they order to
take over the land
00:42:11.03\00:42:13.46
and take over the
countries out there.
00:42:13.50\00:42:15.50
What they did was they
wanted to disable the Indians.
00:42:15.53\00:42:17.93
So what they did was
00:42:17.97\00:42:19.30
they burned down all
their quinoa, their quinoa.
00:42:19.33\00:42:22.14
And that's what's
their staple food.
00:42:22.17\00:42:23.51
So obviously, this debilitated
the Indians, the Incas,
00:42:23.54\00:42:27.01
and the Spaniards
actually took over.
00:42:27.04\00:42:29.28
But it's interesting
because in like the early 70s,
00:42:29.31\00:42:31.55
I think it was,
somebody was traveling
00:42:31.58\00:42:34.82
and climbing in the
Himalayan Mountains.
00:42:34.85\00:42:37.02
No Himalayan, so I'm
sorry, in the Andes Mountains.
00:42:37.05\00:42:38.52
The Andes.
00:42:38.55\00:42:39.89
If they were in the Himalayans,
00:42:39.92\00:42:41.26
they were in a
whole different continent.
00:42:41.29\00:42:42.62
They were in
the Andes Mountains,
00:42:42.66\00:42:43.99
and when they were there,
00:42:44.03\00:42:45.36
they found this
interesting plant,
00:42:45.39\00:42:46.73
and they brought it back.
00:42:46.76\00:42:48.10
And when they found
out it was actually quinoa.
00:42:48.13\00:42:49.60
Quinoa was not
completely eradicated.
00:42:49.63\00:42:51.63
It was taken away,
00:42:51.67\00:42:53.00
but they were
some on the mountains.
00:42:53.03\00:42:54.37
So they were able to
then reincorporate it.
00:42:54.40\00:42:56.20
And that's how
we get quinoa today.
00:42:56.24\00:42:57.57
Oh, and it's high in protein.
Extremely high in protein.
00:42:57.61\00:43:00.08
It's a great completed.
This is actually a red quinoa.
00:43:00.11\00:43:03.35
But they have black
quinoa, white quinoa,
00:43:03.38\00:43:05.11
there's like, you
know, all different colors,
00:43:05.15\00:43:06.82
and nutritionally speaking,
they're about the same.
00:43:06.85\00:43:09.32
This is just
pretty. So I got the red.
00:43:09.35\00:43:10.89
It's beautiful, beautiful.
00:43:10.92\00:43:12.29
Okay, now let's start
this wonderful recipe.
00:43:12.32\00:43:15.32
So again, this is a nice,
simple one, all in the pot.
00:43:15.36\00:43:18.23
We're gonna get this
started and get that on.
00:43:18.26\00:43:22.33
There we go.
00:43:22.36\00:43:23.70
And we're gonna
just pour in our water.
00:43:23.73\00:43:26.13
You have some good
history about quinoa.
00:43:26.17\00:43:28.17
Yeah. I didn't know.
00:43:28.20\00:43:29.94
It's amazing what you
find out? It's very grainy.
00:43:29.97\00:43:32.04
Yes, well, and it
puffs up in a nice way.
00:43:32.07\00:43:34.18
It actually
absorbs a lot of water.
00:43:34.21\00:43:35.78
And it makes a
nice soft grain. Yes.
00:43:35.81\00:43:39.21
But you know what?
00:43:39.25\00:43:40.58
I use quinoa not
just in like a sweet dish
00:43:40.62\00:43:42.75
like this is kind
of on the sweeter side
00:43:42.78\00:43:44.29
as a breakfast cereal.
00:43:44.32\00:43:45.65
But you can use it,
you know, as a side dish.
00:43:45.69\00:43:47.89
Yes.
00:43:47.92\00:43:49.26
But also even as
your protein source,
00:43:49.29\00:43:50.63
I've done things like
00:43:50.66\00:43:51.99
I've stuffed
peppers with quinoa.
00:43:52.03\00:43:53.36
Oh, wow. And it's the protein.
00:43:53.40\00:43:55.16
So I'm gonna get
this in. Great protein.
00:43:55.20\00:43:57.50
And just a pinch of salt here.
00:43:57.53\00:44:00.44
And we're gonna get
this started like that.
00:44:03.00\00:44:06.88
So we would
bring this to a boil.
00:44:06.91\00:44:08.98
Okay.
00:44:09.01\00:44:10.35
And then we're
going to lower it.
00:44:10.38\00:44:11.88
And we'll just let it,
we'll let it cook down,
00:44:11.91\00:44:14.12
do you know, for
about 20 minutes I so,
00:44:14.15\00:44:16.08
I suppose until it's
nice and soft, you know.
00:44:16.12\00:44:19.05
Is it mushy?
00:44:19.09\00:44:20.52
I wouldn't say it's mushy,
it actually holds its texture,
00:44:20.56\00:44:22.86
but it's nice and soft.
00:44:22.89\00:44:24.23
In fact, we have
some already done.
00:44:24.26\00:44:25.59
Okay, let's see one we have done
00:44:25.63\00:44:26.96
for sake of the television.
00:44:27.00\00:44:29.46
Let's see.
00:44:29.50\00:44:30.83
I will put this
one on over here.
00:44:30.87\00:44:32.60
There we go. And
bring the one on.
00:44:32.63\00:44:36.30
That's already done.
00:44:36.34\00:44:37.67
If you see here,
see, it's not mushy,
00:44:37.71\00:44:39.74
but it's nice and soft.
00:44:39.77\00:44:41.14
It's actually fluffy.
00:44:41.18\00:44:42.51
It's kind of like a fluffy rice
00:44:42.54\00:44:44.38
in a way but if
you can see that.
00:44:44.41\00:44:46.41
Oops, I turn it all
over. All right. Smells good.
00:44:46.45\00:44:49.72
So this is again,
how simple is this.
00:44:49.75\00:44:51.99
All you're gonna do is
boil your quinoa, you know.
00:44:52.02\00:44:53.99
Exactly.
00:44:54.02\00:44:55.36
Lower it, let it
simmer for about 20 minutes.
00:44:55.39\00:44:58.09
Is it like tofu
00:44:58.13\00:44:59.46
where it doesn't
have much flavor?
00:44:59.49\00:45:00.83
It does.
00:45:00.86\00:45:02.20
You're right, it
does have some flavor.
00:45:02.23\00:45:03.57
It's a little
nutty, but it's not,
00:45:03.60\00:45:04.93
it doesn't have a strong flavor.
00:45:04.97\00:45:06.30
So we want to use our seasonings
00:45:06.33\00:45:07.67
to bring to what it is,
00:45:07.70\00:45:09.04
that's why you
can make it savory,
00:45:09.07\00:45:10.64
or you can make it sweet.
00:45:10.67\00:45:12.01
We're gonna make
it a sweet dish today.
00:45:12.04\00:45:13.38
In fact, you can use
any dried fruits in this.
00:45:13.41\00:45:18.41
I'm gonna use blueberries.
00:45:18.45\00:45:19.78
Blueberries and
pecans go together.
00:45:19.81\00:45:21.62
And then pecans
and maple go together.
00:45:21.65\00:45:23.59
So I kind of
made this a blueberry,
00:45:23.62\00:45:25.52
pecan and maple.
00:45:25.55\00:45:27.06
So we're just gonna to
put some dried blueberries.
00:45:27.09\00:45:28.79
Do you have fresh
blueberries? Yeah.
00:45:28.82\00:45:30.16
Perfect.
00:45:30.19\00:45:31.53
You can use fresh
blueberries in this.
00:45:31.56\00:45:34.03
Just mix that up.
Just mix it together.
00:45:34.06\00:45:35.96
I'm just mixing it.
And it just absorbs it?
00:45:36.00\00:45:38.07
Exactly, it's gonna just take
00:45:38.10\00:45:39.67
on the flavor of
this maple syrup.
00:45:39.70\00:45:41.37
Yes.
00:45:41.40\00:45:42.74
And then we'll have a
little bit of the crunch...
00:45:42.77\00:45:44.94
Oh, that's nice. Of the pecans.
00:45:44.97\00:45:47.51
Yeah.
00:45:47.54\00:45:49.14
Like you said,
it's nice and fluffy.
00:45:49.18\00:45:51.01
I have this at home.
00:45:51.05\00:45:52.88
And I just
don't know how to use,
00:45:52.91\00:45:55.48
how to make it but now I do.
00:45:55.52\00:45:56.89
But this is such
an easy cereal then.
00:45:56.92\00:45:58.39
And this is
something you can do ahead.
00:45:58.42\00:46:00.19
We want to really try
to make our lives simple,
00:46:00.22\00:46:02.72
we live complicated lives,
00:46:02.76\00:46:04.39
not that we
should, we should simplify.
00:46:04.43\00:46:06.49
And so this is a nice
way, it's a simple dish,
00:46:06.53\00:46:08.90
it's got great flavors,
00:46:08.93\00:46:10.67
and you can do it ahead of time.
00:46:10.70\00:46:12.60
And then you could just
warm it up in the morning.
00:46:12.63\00:46:14.40
Okay, so we've
got this mixed up.
00:46:14.44\00:46:16.54
And then what you can do
is you can just make this,
00:46:16.57\00:46:18.77
to make this a little creamy,
00:46:18.81\00:46:20.14
I'm just going
to add a little milk
00:46:20.18\00:46:21.51
and then we can
always take in some of our...
00:46:21.54\00:46:24.55
So you just add the milk?
00:46:24.58\00:46:26.68
Yeah, if you want,
you don't even have to,
00:46:26.72\00:46:28.72
you can add the milk aster too.
00:46:28.75\00:46:30.55
This is, yeah, this
is our vanilla cashew.
00:46:30.59\00:46:32.02
So you can see
00:46:32.05\00:46:33.39
this is just gonna
make it a little creamier.
00:46:33.42\00:46:37.13
Some people like
it without the milk,
00:46:37.16\00:46:39.23
I like it with it,
00:46:39.26\00:46:40.60
because I think it just
makes it a little creamier.
00:46:40.63\00:46:43.77
And then we can serve that.
00:46:43.80\00:46:46.13
You see it. And that is the...
00:46:46.17\00:46:48.10
You can top with
a little more nuts
00:46:48.14\00:46:49.64
if you want
00:46:49.67\00:46:51.01
or some fresh
blueberries to complement it.
00:46:51.04\00:46:54.01
And put that
there. And is it filling?
00:46:54.04\00:46:56.54
Very filling, because remember,
it's a complete protein.
00:46:56.58\00:46:59.85
So it's going to give us a
nice full filling those nuts.
00:46:59.88\00:47:02.38
You know, the nuts
have a little fat in it.
00:47:02.42\00:47:04.32
And that's going
to actually give you
00:47:04.35\00:47:06.22
a little sense of stay
tidy, stay shave, stay tidy.
00:47:06.25\00:47:09.32
Oh, yeah.
00:47:09.36\00:47:11.29
But it's
because of the fattiness
00:47:11.33\00:47:13.63
of the nuts as well.
00:47:13.66\00:47:15.43
So that's gonna make
give you that fullness too.
00:47:15.46\00:47:17.43
And then you could
just take a little bit,
00:47:17.47\00:47:18.80
look at this, just
take a little bit more milk,
00:47:18.83\00:47:20.94
and just drizzle
it on to your liking.
00:47:20.97\00:47:23.77
You know what I
mean. Right, right.
00:47:23.81\00:47:26.71
There we go just
a little bit. Yeah.
00:47:26.74\00:47:29.18
Well, how simple, so
simple, and we're done.
00:47:29.21\00:47:32.08
And again, like I said,
00:47:32.11\00:47:33.45
it's got a little
bit of fruit in there.
00:47:33.48\00:47:34.82
I would, I like to top it
00:47:34.85\00:47:36.25
with a little more
fresh blueberry too.
00:47:36.28\00:47:37.89
Yeah. But it's
nutritious, simple.
00:47:37.92\00:47:41.09
What else? Simple,
nutritious, delicious.
00:47:41.12\00:47:43.63
And delicious.
00:47:43.66\00:47:45.23
I mean, anybody could make this.
00:47:45.26\00:47:47.36
Ladies, gentlemen, young people,
00:47:47.40\00:47:51.37
you need to
change the way you eat
00:47:51.40\00:47:53.64
and get into a
more healthier cooking.
00:47:53.67\00:47:56.54
And her cookbook.
00:47:56.57\00:47:58.67
I have just looked
through it. It is amazing.
00:47:58.71\00:48:02.54
The recipes and all that
00:48:02.58\00:48:04.88
is just beautiful
plant-based, made simple.
00:48:04.91\00:48:08.98
Simple,
nutritious and delicious.
00:48:09.02\00:48:10.89
And we today
00:48:10.92\00:48:12.25
we did some
wonderful breakfast foods.
00:48:12.29\00:48:14.82
And I learned
quite a bit about quinoa.
00:48:14.86\00:48:18.69
And I'm going to
try this on my husband,
00:48:18.73\00:48:21.90
my finicky husband.
00:48:21.93\00:48:24.50
Well, I hope your husband
like. How about your husband?
00:48:24.53\00:48:26.07
You know what?
00:48:26.10\00:48:27.44
I laugh because we are
plant-based vegetarians,
00:48:27.47\00:48:30.71
but he's not the
hugest vegetable lover,
00:48:30.74\00:48:32.51
but he finds
things that he loves.
00:48:32.54\00:48:34.91
And he will eat them.
00:48:34.94\00:48:36.28
So we try to make
them in a simple way.
00:48:36.31\00:48:38.65
Yeah.
00:48:38.68\00:48:40.02
And you just have,
00:48:40.05\00:48:41.38
you just introduce
things little things at a time.
00:48:41.42\00:48:44.29
Yeah.
00:48:44.32\00:48:45.65
What spiked your
interest in this?
00:48:45.69\00:48:48.42
You know, I grew
up as a vegetarian,
00:48:48.46\00:48:50.56
mostly, you know,
00:48:50.59\00:48:52.03
we ate a little
fish occasionally.
00:48:52.06\00:48:54.46
And sometimes, you know,
00:48:54.50\00:48:56.63
we also, you know, just had,
like I said fish occasionally.
00:48:56.67\00:49:01.67
But then, but we ate cheese,
00:49:01.70\00:49:03.64
we ate, you know, milk and
eggs and things of that nature.
00:49:03.67\00:49:06.57
So we were just a
regular vegetarian.
00:49:06.61\00:49:08.44
But as I grew older, you know,
00:49:08.48\00:49:11.51
I realized that going
to a more plant-based diet
00:49:11.55\00:49:13.95
not only was
good, better for health,
00:49:13.98\00:49:16.08
but I just realized that,
00:49:16.12\00:49:17.79
you know,
there's so much nutrition
00:49:17.82\00:49:19.49
and good quality foods that
00:49:19.52\00:49:20.86
we can put away a
lot of processed foods,
00:49:20.89\00:49:22.72
and a lot of
these animal products.
00:49:22.76\00:49:24.43
And so I started
transitioning my family recipes
00:49:24.46\00:49:27.10
and my home recipes
to more plant-based.
00:49:27.13\00:49:29.76
And so that's what
really sparked my interest.
00:49:29.80\00:49:31.80
I used to test a lot of
foods on my friends at church,
00:49:31.83\00:49:35.44
you know, I'd bring
them a baggie every Sabbath
00:49:35.47\00:49:37.41
and I would say,
"Would you try this
00:49:37.44\00:49:39.74
and tell me how you like it."
00:49:39.77\00:49:41.11
And they used to
give me feedback.
00:49:41.14\00:49:42.48
And a lot of the recipes
00:49:42.51\00:49:43.85
that I did are
in this book today
00:49:43.88\00:49:45.68
because of their honesty.
00:49:45.71\00:49:48.85
They tell me how good it
was or how not good it was.
00:49:48.88\00:49:50.75
Yeah, yeah.
00:49:50.79\00:49:52.12
So anyway, so
that's how I started,
00:49:52.15\00:49:53.49
I did cooking
classes at churches
00:49:53.52\00:49:54.86
and then at Wildwood,
when I became a student
00:49:54.89\00:49:57.76
to study
medical missionary work.
00:49:57.79\00:49:59.13
Right.
00:49:59.16\00:50:00.50
My husband and I left
our careers to do that.
00:50:00.53\00:50:02.46
We ended up.
00:50:02.50\00:50:04.03
We ended up, I was teaching
00:50:04.07\00:50:05.50
as a cooking class
instructor at Wildwood,
00:50:05.53\00:50:07.77
which I do fill in a
lot now when I'm available
00:50:07.80\00:50:10.61
and not on the road at churches.
00:50:10.64\00:50:12.71
I will work at Wildwood where
00:50:12.74\00:50:14.41
they really have such a
focus on the whole person,
00:50:14.44\00:50:17.75
you know,
physical, mental, emotional,
00:50:17.78\00:50:20.25
and of course, mostly spiritual.
00:50:20.28\00:50:21.98
And that's
really important. Yeah.
00:50:22.02\00:50:23.55
So you took interest
in this, you picked up
00:50:23.59\00:50:27.26
what the Lord gave you
and you just flew with it?
00:50:27.29\00:50:29.76
Yes.
00:50:29.79\00:50:31.13
And now you're helping
00:50:31.16\00:50:32.49
so many people around the world,
00:50:32.53\00:50:35.06
not just were in
Wildwood, Georgia,
00:50:35.10\00:50:36.97
but you're helping so
many people around the world
00:50:37.00\00:50:39.47
to make healthful recipes.
00:50:39.50\00:50:42.10
And it's so good, you try
them on your husband, don't you?
00:50:42.14\00:50:44.71
You have to have someone
at home you can try it on.
00:50:44.74\00:50:46.27
My sister is a good
sport and so is my husband.
00:50:46.31\00:50:49.24
So they are good
sport, I have to say.
00:50:49.28\00:50:50.61
You to have someone
to try it on to see.
00:50:50.65\00:50:52.75
Just trying to test
it, see how it tastes.
00:50:52.78\00:50:55.05
And so today we are excited
and we're looking forward
00:50:55.08\00:50:59.12
to a wonderful
meal after the program
00:50:59.15\00:51:01.66
some great breakfast meal.
00:51:01.69\00:51:03.02
Hey, there you go.
And I am just excited.
00:51:03.06\00:51:06.70
I am just so
thrilled about this cookbook
00:51:06.73\00:51:11.67
and looking
forward to great recipes.
00:51:11.70\00:51:13.84
And for you, Carin,
00:51:13.87\00:51:16.40
you are just an amazing
woman, you took the ball
00:51:16.44\00:51:20.11
and you ran with it
with this wonderful cookbook
00:51:20.14\00:51:24.68
what the Lord has given you.
00:51:24.71\00:51:26.28
And so, if you
are all interested,
00:51:26.31\00:51:28.32
we'll have the information
at the end of the program.
00:51:28.35\00:51:31.19
So you can tune in
and get the cookbook
00:51:31.22\00:51:34.32
and you can get
in touch with Carin
00:51:34.36\00:51:36.86
and find out how she
can come to your church
00:51:36.89\00:51:39.86
or your school or wherever
00:51:39.89\00:51:41.60
and she gives wonderful program
00:51:41.63\00:51:43.33
so stay tuned, we
will be right back.
00:51:43.37\00:51:48.97
For more information
about the Lay Institute
00:51:49.00\00:51:51.24
for Global Health Training,
00:51:51.27\00:51:53.07
please contact them at
LightingTheWorld.org work.
00:51:53.11\00:51:56.81
That's LightingTheWorld.org
00:51:56.85\00:51:59.81
or email them at
info@LightingTheWorld.org.
00:51:59.85\00:52:04.92
Their phone
number is (706) 820-9804.
00:52:04.95\00:52:09.69
That's (706) 820-9804.
00:52:09.72\00:52:14.06
And their address is
00:52:14.10\00:52:15.43
PO Box 58,
Wildwood, Georgia 30757.
00:52:15.46\00:52:20.30
That's PO Box 58,
Wildwood, Georgia 30757.
00:52:20.34\00:52:25.17