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
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to 3ABN Today's cooking program.
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And once again, I am,
my name is Angela Lomacang.
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And once again, I'm so excited
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to have with me, Carin Lynch.
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Welcome, Carin.
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Hi, Angie, how are
you? I'm wonderful.
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I'm wonderful.
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We know that nothing brings
people together like food.
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That's right. It's right.
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You think of not
just Thanksgiving,
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you think of family dinners,
the birthdays, Christmas.
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Oh.
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Food is just,
it's just wonderful.
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It's a comfort foods.
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Food could be comforting
as well as nutritious.
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And today's
going to be nutritious
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as well as comforting.
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And Hippocrates once said,
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"Let food be your medicine
and medicine your food,"
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which is a good thing.
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And today food is going
to be our medicine as well.
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Food is mentioned 218
times in the Bible and eat,
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just eating 844 times.
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And so as the
Chinese proverbs go,
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health is wealth.
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And so, today we
are going to be talking
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about not just talking about,
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but we are going to be making
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some delicious
picnic food, aren't we?
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Picnics made simple. Yeah.
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Now tell the viewers about you.
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Who are... Who is Carin Lynch?
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Well, my husband and I
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are actually the North
American division directors
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for LIGHT ministries.
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Light is the Lay Institute
for Global Health Training.
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It's a ministry that
trains lay members, pastors,
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and you know, elders and
as well as the congregation
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to embrace health ministries
as part of their ministry
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to reaching people
for the kingdom of God.
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So we do a lot of practical,
hydrotherapy, massage therapy.
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You know, we
really base everything
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around the eight laws of health.
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And then, of
course, cooking classes
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are a big part of nutrition.
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And so we get to do that a lot
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as we go to churches and travel,
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you know, all around, so.
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Right. So you do go to churches?
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We do, we go to
churches on request.
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So if somebody gives us a call,
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we're happy to go and
minister to their church.
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All right.
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This is exciting, now picnics,
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people like to
go out on a picnic
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and enjoy the sunshine
and family and friends.
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Of course.
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But food is very
important part of picnic.
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Of course, you have the picnic,
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it needs to
have the food, right?
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Right. So, yeah.
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So today we're going to do
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some nice
picnicy kind of recipes.
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Ooh!
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What are we going
to be doing today?
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What is this
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we're going to be talking about?
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Well, we're going to
start with picnics made simple.
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We're going to
do a taco seasoning.
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That's going to be part
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of our southwestern
chickenless salad sandwich.
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Then we're going to do
a citrus cilantro slaw.
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Yes.
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We're going to do
amazing stuffed eggs.
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Oh-oh. You mean eggless.
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You mean eggs with a Z.
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How is that possible,
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stuffed eggs
without the chicken?
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Without the chicken. All right.
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Without a
chicken, without the egg
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we're going to do stuffed eggs.
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How's that? It's
going to be good.
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Go ahead.
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We are going to do a tofu,
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a tuna or a tofu tuna or tofuna,
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how's that, macaroni salad.
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Oh.
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And then we're
going to finish it off
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with a tropical chia pudding.
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Chia pudding. Yes.
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Taste of the tropics.
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Oh, that's going to
be nice, a chia delight.
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Yes, the chia
delight. All right.
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Now let's go to our first one.
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We're going to
do a taco seasoning.
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Let's go to the ingredients.
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All right.
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All right. Now,
what do we use this for?
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You know, a lot of
times when we are doing,
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you know, more Mexican or
southwestern types of foods,
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we find that, you know,
you, you go to the store
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and you're
buying a taco seasoning.
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Yes, I've done that.
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But the problem is,
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is that it has a
lot of additives in it.
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It has a lot of sodium in
it, but we can get those sorted.
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And you know another
thing that's in taco seasoning
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a lot of times is
chilies and chili powder
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and, you know,
chilies can be an irritant
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to our stomach lining.
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And so, to do a taco
seasoning without chili powder,
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we can do it ourselves
and with very low sodium
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'cause I only put a
little bit of salt in there.
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Okay. Let's do this. All right.
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So we have, I'm using
some smoked paprika today,
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but you can use regular paprika.
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Smoked, I never heard of that.
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Well, smoked paprika
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actually just has
that smoky flavor to it.
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And then we're going to use...
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I can smell it.
Yeah, there you go.
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Cumin,
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some coriander,
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and then it goes a
little bit of salt.
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Pink salt?
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Yeah, the Himalayan
pink salt, garlic powder.
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Ooh, yes.
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Onion powder and then
just a little bit of oregano.
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Wow, oregano.
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And that is our,
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and you know, I
like to use this.
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I do sometimes like
some southwestern dishes,
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like a
southwestern tofu scramble.
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I'll sprinkle this on top
or you could do it with your...
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You can mix this with
some kind of veggie meat
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to do a taco.
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So there's a lot,
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but we're going
to mix this today
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in our southwestern
chickenless chicken salad.
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Oh, my.
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So that's what we're
going to use it today.
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But here we go,
and we've got this...
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It's that simple.
Yeah. And we're done.
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And I just like try to
store it in a little jar
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and you know, you
make it ahead of time
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and you have it and it lasts.
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So we're going to get to
it. I'm going to try this.
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It's like a little seasoning.
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I get my little seasonings.
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Exactly, you know, I do have
a few seasonings in my cookbook
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because, you know,
sometimes when we see them,
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they can be
expensive and they also can be,
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you know, filled
with a lot of additives
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and you know what?
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We're trying to, to
go as healthy as we can
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and simplistic.
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So here we go. We
got to put that in...
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Look at that.
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Just put it in a
jar. That's right.
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And I'm going to save
some for our chickenless...
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Oh, just smell
good. Chicken salad, Yeah.
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Smells like a taco, right?
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Yes, it does smell like a taco.
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It's spectacular. How's that?
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All right, so...
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Delicious, and
we're going to go to our,
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what is it, the chickenless?
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Yes.
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Chickenless southwestern
chickenless chicken salad.
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All right. Let's
look at that recipe.
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All right.
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All right.
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Let's do this
southwest chicken salad.
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All right.
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This is exciting
because you can make chicken
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without the chicken.
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Exactly.
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I'm actually using a
product called Butler soy curls.
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I love them because
the texture is amazing,
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but you know,
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they are so minimally processed.
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They're actually just soy.
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And it's kind of...
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I've actually called the company
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just because I
couldn't believe it.
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It's really just soy
that they, they dehydrate,
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but they extrude out
to make these like long,
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you know, soy curls.
00:08:36.95\00:08:38.28
And what we're going to do today
00:08:38.31\00:08:39.65
is we're going
to rehydrate them.
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They come dried.
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And so, we're going to just
rehydrate them in some water,
00:08:42.42\00:08:44.52
and I'm going to mix in
some chicken style seasoning.
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Oh, that's delicious.
00:08:47.69\00:08:49.02
So it's gonna give it a
little, chickeny like flavor.
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So we're going to just
take a couple of minutes to...
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It looks like you
can make soup with that?
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You could.
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I do actually, I
use it all the time.
00:08:55.93\00:08:57.27
You can use this any
way you would use chicken.
00:08:57.30\00:08:59.33
Like if you had
some chop chicken
00:08:59.37\00:09:01.34
or, you know, in
anything, any recipe.
00:09:01.37\00:09:04.07
I use it a lot
because it's really just,
00:09:04.11\00:09:07.38
it's just soy.
00:09:07.41\00:09:09.31
That's it. There's
nothing else in it.
00:09:09.34\00:09:10.95
And it's, and they
only use non-GMO soy,
00:09:10.98\00:09:13.55
so it's very healthy.
00:09:13.58\00:09:15.08
That's what I like.
00:09:15.12\00:09:16.45
Non-GMO, that's really good.
00:09:16.48\00:09:18.45
I can turn this
down actually, because...
00:09:18.49\00:09:20.42
It doesn't take long too? No.
00:09:20.46\00:09:22.16
What we're going to
do is we just want to get
00:09:22.19\00:09:23.73
some of that flavor hydrated
into the, into the soy curls.
00:09:23.76\00:09:27.60
So we're just going
to let that go for just,
00:09:27.63\00:09:29.60
sit there for a couple minutes
and while we're doing that,
00:09:29.63\00:09:31.67
we'll put together our dressing.
00:09:31.70\00:09:33.54
Okay.
00:09:33.57\00:09:34.90
So we have, let me see here,
take this little bowl here.
00:09:34.94\00:09:39.17
And what we have is we
have some just plant-based mayo.
00:09:39.21\00:09:42.14
You can make this yourself.
00:09:42.18\00:09:44.55
It's pretty easy.
00:09:44.58\00:09:45.91
Is that in your cookbook?
00:09:45.95\00:09:47.28
I have three mayo
recipes in my cookbook.
00:09:47.32\00:09:49.65
That's funny
that you asked that,
00:09:49.68\00:09:51.19
because I have a one
that's a tofu, very simple.
00:09:51.22\00:09:53.66
I have one that's aqua
fabulous using aquafaba,
00:09:53.69\00:09:56.42
which is the liquid
from chickpeas or beans.
00:09:56.46\00:10:01.13
And then I also
have a cashew mayo.
00:10:01.16\00:10:02.83
So I have three different ones.
00:10:02.86\00:10:04.20
So it can be, you know,
for the person who is soy free,
00:10:04.23\00:10:06.47
they can try a different type.
00:10:06.50\00:10:07.84
A person who is not free,
you could try a different type
00:10:07.87\00:10:10.14
and somebody wants to avoid oil,
00:10:10.17\00:10:11.51
you've got two other choices.
00:10:11.54\00:10:12.87
Oh, Carin.
00:10:12.91\00:10:14.24
So we try to...
00:10:14.28\00:10:15.61
I try to please
as many as I could.
00:10:15.64\00:10:16.98
That cookbook is amazing.
00:10:17.01\00:10:19.01
Real quick, my husband,
00:10:19.05\00:10:20.72
I showed my
husband the cookbook.
00:10:20.75\00:10:22.95
He says why isn't a cookbook
like this in a bookstore?
00:10:22.98\00:10:26.72
Well, I hope
someday it could be.
00:10:26.76\00:10:28.32
Like Barnes and
Nobles or something,
00:10:28.36\00:10:29.89
these big bookstores.
00:10:29.92\00:10:31.36
It is just fabulous
cookbook. Thank you very much.
00:10:31.39\00:10:33.80
I had a great
team that worked on it.
00:10:33.83\00:10:35.16
You had a great team.
00:10:35.20\00:10:36.53
I had a great team
that worked on it, sure.
00:10:36.56\00:10:37.90
Yeah, and that's good.
So let's continue with this.
00:10:37.93\00:10:39.27
All right.
00:10:39.30\00:10:40.64
So I have our mayo, I'm
going to take some of our,
00:10:40.67\00:10:42.00
the taco
seasoning that we just made.
00:10:42.04\00:10:43.37
Oh, yes.
00:10:43.41\00:10:44.74
And we're going to mix that
in, along with some lime juice.
00:10:44.77\00:10:47.71
Lime, okay.
00:10:47.74\00:10:49.11
And some cilantro,
some for just chopped.
00:10:49.14\00:10:51.91
I just love cilantro.
00:10:51.95\00:10:53.28
My husband can put
cilantro on everything.
00:10:53.31\00:10:55.28
He loves cilantro.
My husband does too.
00:10:55.32\00:10:57.25
They say, you know,
that taste, some taste buds
00:10:57.29\00:10:59.25
just don't agree with cilantro,
but I'm a cilantro lover.
00:10:59.29\00:11:02.56
My husband is,
so we're good, so...
00:11:02.59\00:11:05.39
You just mix it up together.
00:11:05.43\00:11:06.76
Yeah, I'm just making
this... It looks like a dip.
00:11:06.80\00:11:08.46
Well, it could be,
00:11:08.50\00:11:09.83
you could easily do it as a dip.
00:11:09.86\00:11:11.20
You know and
that's another thing
00:11:11.23\00:11:12.57
the taco seasoning.
00:11:12.60\00:11:13.94
We didn't even think about that.
00:11:13.97\00:11:15.30
We could have said you
could make like a taco dip.
00:11:15.34\00:11:16.67
Look at that,
00:11:16.71\00:11:18.04
just gets your
tortilla chips in.
00:11:18.07\00:11:19.41
They're perfect, right? Yeah.
00:11:19.44\00:11:21.74
Look at that
00:11:21.78\00:11:23.11
and this is going to
be the chicken salad?
00:11:23.14\00:11:25.21
Yes.
00:11:25.25\00:11:26.58
This is going to be our...
00:11:26.61\00:11:27.95
Southwest.
Southwest chicken salad.
00:11:27.98\00:11:29.32
So there is our seasoned mayo.
00:11:29.35\00:11:32.92
Yes. Oh.
00:11:32.95\00:11:34.29
There we go.
00:11:34.32\00:11:35.66
I'm so excited
00:11:35.69\00:11:37.03
because I can't wait
to try these recipes.
00:11:37.06\00:11:38.39
All right.
00:11:38.43\00:11:39.76
So now what we can do,
actually, I'm going to take
00:11:39.79\00:11:41.13
one of these little bowls back.
00:11:41.16\00:11:42.50
So I'm going to
use that to drain our,
00:11:42.53\00:11:47.60
the soy curls
00:11:47.64\00:11:48.97
so we can actually
just take them out now.
00:11:49.00\00:11:51.27
Then they're
pretty much hydrated.
00:11:51.31\00:11:53.48
See if I can get these out.
00:11:53.51\00:11:56.14
Oh, that was so fast. Yeah.
00:11:56.18\00:11:58.15
They don't take long
at all, and that's good.
00:11:58.18\00:12:00.35
And you know what?
00:12:00.38\00:12:01.72
Then they've absorbed
now not just the water,
00:12:01.75\00:12:03.39
but that
chicken style seasoning,
00:12:03.42\00:12:04.92
which is going to give
them a little extra flavor.
00:12:04.95\00:12:06.79
That flavor, yes.
00:12:06.82\00:12:08.16
Is it, is this like tofu?
00:12:08.19\00:12:11.66
You know, it's similar
because we're using soybean,
00:12:11.69\00:12:15.23
but tofu is actually taking away
00:12:15.26\00:12:16.83
from the bean.
00:12:16.87\00:12:18.20
This actually has fiber in it
00:12:18.23\00:12:20.00
because tofu is
made from soy milk
00:12:20.04\00:12:22.70
where this is
actually the soybean itself
00:12:22.74\00:12:26.54
that they kind of process.
00:12:26.57\00:12:28.64
And again, like I said,
it's minimally processed.
00:12:28.68\00:12:30.28
It's just soybeans.
00:12:30.31\00:12:31.78
And then what they
do is they extrude it
00:12:31.81\00:12:33.48
through some kind of
fancy machine they have,
00:12:33.52\00:12:36.72
and then they dehydrate
them and they're ready to go.
00:12:36.75\00:12:38.69
And the texture is amazing.
00:12:38.72\00:12:40.39
You can really... Yeah.
00:12:40.42\00:12:42.26
You can really see
that it's kind of chicken.
00:12:42.29\00:12:44.49
Chickeny, yeah.
00:12:44.53\00:12:45.86
I like the way you said that.
00:12:45.89\00:12:47.23
It's a little
chickeny. Little chickeny.
00:12:47.26\00:12:48.96
Oh my, and the ingredients,
00:12:49.00\00:12:51.60
they're all natural ingredients,
00:12:51.63\00:12:53.44
no preservatives, none of that.
00:12:53.47\00:12:54.94
And that's the thing,
00:12:54.97\00:12:56.30
when you're
making things at home,
00:12:56.34\00:12:58.01
you get the opportunity
to put in what you want.
00:12:58.04\00:13:00.88
And that means
that you can really,
00:13:00.91\00:13:02.78
you know, treat your family
right with good nutrition.
00:13:02.81\00:13:04.91
Yeah, yeah.
00:13:04.95\00:13:06.28
Right, I think I
got them almost all out.
00:13:06.31\00:13:07.65
Oh, yeah.
00:13:07.68\00:13:09.28
Oh, my.
00:13:09.32\00:13:10.65
So you could do,
you could double this
00:13:10.69\00:13:12.02
and make a big batch.
00:13:12.05\00:13:13.39
Oh, absolutely.
00:13:13.42\00:13:15.39
So what I'm doing
now is I'm pressing down
00:13:15.42\00:13:17.53
to get the
excess water out of it.
00:13:17.56\00:13:19.39
Wow.
00:13:23.00\00:13:24.53
Okay.
00:13:24.57\00:13:25.90
And I broke these
soy curls in pieces
00:13:25.93\00:13:28.87
before we, we rehydrated them.
00:13:28.90\00:13:31.37
But if you wanted to
just run a knife through them
00:13:31.41\00:13:33.27
and make it even smaller
00:13:33.31\00:13:35.24
so that it would be a
little bit, we can do that.
00:13:35.28\00:13:38.08
I'm going to
actually do that a little bit.
00:13:38.11\00:13:40.32
So we're going to
move that. All right.
00:13:40.35\00:13:43.28
We can move that now.
00:13:43.32\00:13:45.02
Done with that.
00:13:45.05\00:13:46.39
Take some of these out of here.
00:13:46.42\00:13:47.76
And that'll help them
cool down a little bit too.
00:13:52.09\00:13:53.43
Yes.
00:13:53.46\00:13:55.80
Okay, look at that.
00:13:55.83\00:13:57.23
All right, so we're
going to stir with that.
00:13:57.27\00:13:58.60
So, I'm just going to
just chop them up a bit
00:13:58.63\00:14:03.14
because when we're
making chicken salad,
00:14:03.17\00:14:04.51
we want to stay on the sandwich.
00:14:04.54\00:14:05.87
You know how
sometimes if you have
00:14:05.91\00:14:07.24
a big chunk of
something, it'll fall right off.
00:14:07.28\00:14:09.08
We don't want that to happen.
00:14:09.11\00:14:10.45
So we want to kind of...
00:14:10.48\00:14:12.58
Very good.
00:14:12.61\00:14:15.55
Okay, make it nice and tiny.
00:14:15.58\00:14:17.22
Yeah.
00:14:17.25\00:14:18.65
Oh, this is going to be
delicious, I could tell.
00:14:18.69\00:14:22.72
Got the right knife,
chop it up in pieces,
00:14:22.76\00:14:25.76
make it as,
00:14:25.79\00:14:27.13
you're trying to make
it real small as you can.
00:14:27.16\00:14:29.76
Okay. Make it bite size.
00:14:29.80\00:14:31.13
But you know what?
00:14:31.17\00:14:32.50
If you like it chunky,
you can leave it chunky too.
00:14:32.53\00:14:34.04
If you're just
doing it, like as a salad,
00:14:34.07\00:14:36.54
you could leave
it a little chunkier.
00:14:36.57\00:14:37.91
But since I want to
put it on a sandwich,
00:14:37.94\00:14:39.27
I just want to have it.
00:14:39.31\00:14:40.64
So it mixes nice
00:14:40.68\00:14:42.01
with the rest of the vegetables.
00:14:42.04\00:14:43.51
So we can now stick
this in our mixing bowl.
00:14:43.55\00:14:48.62
Ah, very good.
00:14:48.65\00:14:52.15
It's nice and soft.
00:14:52.19\00:14:53.52
Oh, yeah.
00:14:53.56\00:14:54.92
Chunky soft.
00:14:54.96\00:14:56.83
Can you smell it?
00:14:56.86\00:14:58.19
I do. Yeah.
00:14:58.23\00:14:59.56
So because of that chicken,
00:14:59.59\00:15:01.03
that chicken style seasoning
00:15:01.06\00:15:02.66
and chicken style seasoning,
00:15:02.70\00:15:04.03
you know, it's called
chicken style seasoning,
00:15:04.07\00:15:05.93
but it's only chicken style.
00:15:05.97\00:15:07.30
It's not chicken seasoning.
00:15:07.34\00:15:08.67
So it's kind of like a bouillon
00:15:08.70\00:15:10.91
but it's only, you know,
herbs and things of that nature.
00:15:10.94\00:15:14.84
So it gives it like
that chickeny flavor
00:15:14.88\00:15:17.41
without using any
kind of chicken fat
00:15:17.45\00:15:19.25
or chicken, chicken broth.
00:15:19.28\00:15:20.62
All right.
00:15:20.65\00:15:21.98
So I'm going to use
some celery, chopped celery.
00:15:22.02\00:15:23.35
I love celery.
00:15:23.39\00:15:24.72
Chopped celery, a
little bit of onion.
00:15:24.75\00:15:26.76
All right.
00:15:26.79\00:15:28.82
A little bit of red peppers.
00:15:28.86\00:15:31.69
We'll mix this up and
then we'll put in our mayo,
00:15:31.73\00:15:34.73
and we will have our
salad, chicken salad.
00:15:34.76\00:15:36.73
Wow. Look at this.
00:15:36.77\00:15:39.73
I feel like I want to go
home and make this today.
00:15:39.77\00:15:44.64
You made us that, what is this?
00:15:44.67\00:15:46.98
This sauce, what you made it?
00:15:47.01\00:15:48.34
It's just a seasoned mayo.
00:15:48.38\00:15:50.35
You made it so fast.
00:15:50.38\00:15:53.01
You know, sometimes
when you have things on hand,
00:15:53.05\00:15:54.68
you know, we made
that taco seasoning.
00:15:54.72\00:15:56.32
All we did was
add in a few things
00:15:56.35\00:16:00.56
and we had our
nice seasoned mayo,
00:16:00.59\00:16:05.13
You know, we could,
anyone could make this,
00:16:05.16\00:16:07.86
doesn't have to be a picnic.
00:16:07.90\00:16:09.50
You can make this for lunch...
00:16:09.53\00:16:10.97
You know,
that's right. Anything.
00:16:11.00\00:16:13.47
Yeah. It's just so simple.
00:16:13.50\00:16:16.04
Oh, well that's your slogan.
00:16:16.07\00:16:17.41
Simple, nutritious
and delicious, and so...
00:16:17.44\00:16:22.01
Look at the color in that.
00:16:22.04\00:16:24.15
Oh, my, beautiful.
00:16:24.18\00:16:28.32
Then you know, of
course, if you don't like onion,
00:16:28.35\00:16:29.95
don't put onion in it.
00:16:29.98\00:16:31.32
If you don't like red
pepper, put in what you like.
00:16:31.35\00:16:33.76
So true.
00:16:33.79\00:16:35.12
If you don't like cilantro,
you can still make this.
00:16:35.16\00:16:36.69
You don't have to
put the cilantro in it.
00:16:36.73\00:16:38.26
But here is our chickenless.
00:16:38.29\00:16:40.40
Wow. Wow. Wow.
00:16:40.43\00:16:41.76
And we can down now
just actually do it.
00:16:41.80\00:16:43.47
Put it into bread. We'll put.
00:16:43.50\00:16:44.83
We'll make a nice sandwich.
00:16:44.87\00:16:46.20
And then we can put
the rest in that bowl.
00:16:46.23\00:16:48.57
Oh, I see. Well,
we don't do that.
00:16:48.60\00:16:50.91
Look at that.
00:16:50.94\00:16:54.88
Ah-ah, you don't need
mayonnaise everything is in.
00:16:54.91\00:16:56.98
It's in. Everything is there.
00:16:57.01\00:16:59.98
All the delicious
natural ingredients,
00:17:00.02\00:17:03.28
but yet tasty and good for you.
00:17:03.32\00:17:06.05
Exactly. And you know what?
00:17:06.09\00:17:07.42
If it doesn't taste good,
nobody is going to eat it.
00:17:07.46\00:17:10.06
We can take that paper off there
00:17:10.09\00:17:11.49
and make a little tomato.
00:17:11.53\00:17:15.30
So you're garnishing it.
00:17:15.33\00:17:16.73
Some little avocado.
00:17:16.77\00:17:19.27
Oh!
00:17:19.30\00:17:22.77
Uh!
00:17:22.80\00:17:24.14
What a sandwich.
00:17:24.17\00:17:26.27
It is, it smells good.
00:17:26.31\00:17:27.98
It looks good and
I'm sure it tastes good.
00:17:28.01\00:17:32.01
So put avocado on there.
00:17:32.05\00:17:34.25
So you...
00:17:34.28\00:17:35.62
Oh, I bet your
husband gets some good meals.
00:17:35.65\00:17:38.92
I would love to come
to your house for lunch.
00:17:38.95\00:17:41.46
We, you know, it's
funny that we were,
00:17:41.49\00:17:43.83
we'd been home recently
00:17:43.86\00:17:45.39
because, of course, the COVID
00:17:45.43\00:17:48.06
and so we've been home a lot.
00:17:48.10\00:17:50.17
So he's been getting fed well.
00:17:50.20\00:17:51.97
Oh, I'm sure. He
has been being fed well.
00:17:52.00\00:17:54.74
I'm sure. That is so beautiful.
00:17:54.77\00:17:58.24
Uh, look at you.
00:17:58.27\00:17:59.61
And there.
00:18:02.74\00:18:04.61
Look at that.
00:18:04.65\00:18:05.98
There is our sandwich like that.
00:18:06.01\00:18:07.65
Look at this, folks.
00:18:07.68\00:18:09.72
This is a sandwich
that you would want to eat.
00:18:09.75\00:18:13.76
That is going to be
delicious, nutritious and...
00:18:13.79\00:18:17.39
Simple. Simple.
00:18:17.43\00:18:18.76
Simple first,
nutritious and delicious.
00:18:18.79\00:18:20.63
Yeah, yeah. Wow!
00:18:20.66\00:18:22.00
Well, thank you.
We're going to this.
00:18:22.03\00:18:24.17
I'm just looking
forward to the next recipe.
00:18:24.20\00:18:26.27
What is the next recipe?
00:18:26.30\00:18:28.40
Our next recipe is
our citrus cilantro slaw.
00:18:28.44\00:18:31.01
Okay. Citrus cilantro slaw.
00:18:56.50\00:18:59.77
Yes. That's interesting.
00:18:59.80\00:19:01.60
Where did you
get that name from?
00:19:01.64\00:19:02.97
Oh, well, you know what?
00:19:03.00\00:19:04.34
I just use
whatever ingredients I had
00:19:04.37\00:19:05.74
and put it in the title.
00:19:05.77\00:19:07.11
How is that? Oh, okay.
00:19:07.14\00:19:08.48
So tell us about this?
00:19:08.51\00:19:09.84
Well, you know
it's just a variation,
00:19:09.88\00:19:12.21
a nice, fresh, vibrant.
00:19:12.25\00:19:13.58
Well, it's raw. That's right.
00:19:13.62\00:19:15.45
It's a raw dish
because we've got a raw,
00:19:15.48\00:19:17.62
a raw menu.
00:19:17.65\00:19:18.99
I mean raw ingredients here.
00:19:19.02\00:19:20.56
And you know,
when we cook foods,
00:19:20.59\00:19:22.76
we lose nutrition.
00:19:22.79\00:19:24.23
So we want to eat as
many raw foods as we can.
00:19:24.26\00:19:26.23
So this is a nice way
to do it like a salad,
00:19:26.26\00:19:28.40
but in a different way.
00:19:28.43\00:19:29.76
So I'm using some red
cabbage and also some,
00:19:29.80\00:19:31.53
although I don't
know why they call it red
00:19:31.57\00:19:32.90
because it's
technically like a purple.
00:19:32.93\00:19:34.27
It looks purple to me.
00:19:34.30\00:19:35.64
That's right, but
this is red cabbage
00:19:35.67\00:19:37.01
and the little green cabbage.
00:19:37.04\00:19:38.37
So I'm just using both of those.
00:19:38.41\00:19:39.74
Okay.
00:19:39.77\00:19:41.11
And I call it a
party in the bowl
00:19:41.14\00:19:42.48
because I take the colors.
00:19:42.51\00:19:43.85
That's why I use both colors
00:19:43.88\00:19:45.21
because I think it's so
vibrant when you're done.
00:19:45.25\00:19:46.88
You're going to have a
little bit of that green
00:19:46.92\00:19:48.88
and the red,
00:19:48.92\00:19:50.42
and then I've got
some grated carrot.
00:19:50.45\00:19:53.42
Nice fresh carrots.
00:19:53.46\00:19:56.22
Look at those colors, just...
00:19:56.26\00:19:58.33
We're going to
get green, aren't we?
00:19:58.36\00:19:59.76
Yeah, and we got cilantro.
00:19:59.79\00:20:01.63
This is where the cilantro,
00:20:01.66\00:20:03.00
again, you can make
this without the cilantro,
00:20:03.03\00:20:04.37
if you don't like cilantro.
00:20:04.40\00:20:05.73
My favorite cilantro.
00:20:05.77\00:20:07.10
But cilantro really
brings a burst of flavor here.
00:20:07.14\00:20:09.50
So my sweetener
today, I'm using some honey,
00:20:09.54\00:20:12.27
but you could use
any liquid sweetener
00:20:12.31\00:20:13.84
you want, whether
it's raw blue agave
00:20:13.88\00:20:16.21
or liquid stevia.
00:20:16.24\00:20:17.85
So you could use,
00:20:17.88\00:20:19.21
you could use a
little bit of that
00:20:19.25\00:20:20.58
or even maple syrup.
00:20:20.62\00:20:21.95
Although, I think
maple syrup might give it
00:20:21.98\00:20:23.32
a little different taste,
00:20:23.35\00:20:24.69
but the honey or
the raw blue agave
00:20:24.72\00:20:26.09
work perfect with this.
00:20:26.12\00:20:27.52
What do you call the agave?
00:20:27.56\00:20:29.12
It's a raw blue agave.
00:20:29.16\00:20:30.86
The blue agave is
the type of cactus.
00:20:30.89\00:20:32.39
And then the raw one
00:20:32.43\00:20:33.76
is not that it's
not heated or processed.
00:20:33.80\00:20:36.16
So it's still a raw food.
00:20:36.20\00:20:37.53
Oh, that's
interesting. All right.
00:20:37.57\00:20:39.20
We've got our lime juice.
00:20:39.23\00:20:40.80
You can use lemon if you want.
00:20:40.84\00:20:42.17
But I think I like
the lime with the cilantro
00:20:42.20\00:20:45.61
and all these vegetables.
00:20:45.64\00:20:47.58
So the lime and I like to put
00:20:47.61\00:20:49.31
just a bit of olive oil in here.
00:20:49.34\00:20:51.81
It just gives it a
little bit of that texture
00:20:51.85\00:20:54.42
and that
mouth-feel that we look for,
00:20:54.45\00:20:57.45
and then a little bit of salt.
00:20:57.49\00:21:00.12
Put that in there
00:21:00.16\00:21:01.49
and this is a
chop and mix, right?
00:21:01.52\00:21:04.49
Yeah.
00:21:04.53\00:21:05.86
A one bowl salad
00:21:05.89\00:21:09.33
and it's just got
all those pretty colors.
00:21:09.36\00:21:11.37
Oh I love it. Absolutely.
00:21:11.40\00:21:13.57
So, yeah, it is coleslaw. Yes.
00:21:13.60\00:21:14.94
It's a cole...
00:21:14.97\00:21:16.30
It is just a
variation of a coleslaw.
00:21:16.34\00:21:17.94
Can you add raisins?
00:21:17.97\00:21:19.31
You could do that.
Yeah, of course you could.
00:21:19.34\00:21:21.14
This is, I think every
recipe you should make your own.
00:21:21.18\00:21:23.18
Yeah.
00:21:23.21\00:21:24.55
You know, you take,
00:21:24.58\00:21:25.91
take a recipe and
use it as a guide.
00:21:25.95\00:21:27.62
And then you just put
the flavors that you like
00:21:27.65\00:21:30.12
and you experiment, you know,
00:21:30.15\00:21:31.69
and you use the things
that you have in your house.
00:21:31.72\00:21:33.46
Sometimes I'm out of
this and out of that.
00:21:33.49\00:21:35.32
And I just figure it
out, but there it is.
00:21:35.36\00:21:37.09
That's all we need to do.
00:21:37.13\00:21:38.46
It's that simple. That's right.
00:21:38.49\00:21:40.23
And that's our
citrus cilantro slaw.
00:21:40.26\00:21:42.93
Let's put that
in a serving dish.
00:21:42.96\00:21:44.63
Oh, put that in a dish,
yes. Okay, putting in here.
00:21:44.67\00:21:46.87
Look at that.
00:21:46.90\00:21:48.24
You know, dishes, pretty dishes
makes the food even look good.
00:21:48.27\00:21:52.37
I think we start
eating with our eyes first.
00:21:52.41\00:21:54.28
Yes we do,
eye-candy they call it.
00:21:54.31\00:21:55.88
That's right.
00:21:55.91\00:21:57.25
And that's what
we're doing here.
00:21:57.28\00:21:58.61
That's some good eye candy
00:21:58.65\00:21:59.98
with delicious, healthy
food made simply by Carin Lynch.
00:22:00.02\00:22:05.65
There we go,
00:22:05.69\00:22:07.02
isn't that festive and colorful.
00:22:07.06\00:22:08.76
There we go.
00:22:08.79\00:22:10.13
So there's our
citrus cilantro slaw.
00:22:10.16\00:22:11.96
Citrus cilantro
slaw, made simple.
00:22:11.99\00:22:16.60
Wow.
00:22:16.63\00:22:17.97
Okay, Carin, I am so excited.
00:22:18.00\00:22:19.90
We got to move on
to the next recipe.
00:22:19.93\00:22:22.14
What is it?
00:22:22.17\00:22:23.51
Our next recipe is
our amazing stuffed eggs.
00:22:23.54\00:22:26.07
Oh!
00:22:26.11\00:22:27.44
Now, this recipe
00:23:18.09\00:23:19.89
I'm so looking
forward to stuffed eggz.
00:23:19.93\00:23:23.90
How do you spell it? E-G-G-Z.
00:23:23.93\00:23:27.24
Or Zed if you are in England.
00:23:27.27\00:23:29.04
That's right. Or Australia.
00:23:29.07\00:23:30.51
Eggz.
00:23:30.54\00:23:31.87
Eggz, that's right. Okay.
00:23:31.91\00:23:33.98
All of us are
looking forward to this.
00:23:34.01\00:23:35.64
My version of a stuffed
egg you know a lot of times
00:23:35.68\00:23:39.48
and a lot holidays or picnics,
00:23:39.51\00:23:41.58
you have an appetizer
00:23:41.62\00:23:42.98
and you have that stuffed egg,
00:23:43.02\00:23:44.59
well,
00:23:44.62\00:23:45.95
just because we're
plant-based vegetarian
00:23:45.99\00:23:47.36
doesn't mean we
can't have a stuffed egg.
00:23:47.39\00:23:50.39
How's that? That's great.
00:23:50.43\00:23:52.23
Let's do this. All right.
00:23:52.26\00:23:53.60
Well, so we're going to
start by making our whites.
00:23:53.63\00:23:57.07
So I'm using today soy milk,
00:23:57.10\00:23:58.83
but you could use
almond milk if you want,
00:23:58.87\00:24:00.77
this is plain
though not sweetened.
00:24:00.80\00:24:02.50
In fact, you have to buy
00:24:02.54\00:24:03.87
unsweetened or make it yourself.
00:24:03.91\00:24:05.97
That's unsweetened.
00:24:06.01\00:24:07.34
So we're going to
put that in there.
00:24:07.38\00:24:10.78
Okay.
00:24:10.81\00:24:12.15
And I'm using
some agar-agar powder.
00:24:12.18\00:24:15.08
Agar-agar is,
00:24:15.12\00:24:17.22
you probably know what it is
00:24:17.25\00:24:19.49
and don't even know what it is.
00:24:19.52\00:24:20.86
Agar-agar. All right.
00:24:20.89\00:24:22.82
Well, a lot of times with people
00:24:22.86\00:24:24.33
that do a lot of
plant-based cooking,
00:24:24.36\00:24:26.19
it becomes like a gelatin.
00:24:26.23\00:24:27.76
So it's going to be a...
00:24:27.80\00:24:29.13
It's going to be something
00:24:29.16\00:24:30.50
that's going to
firm up our egg white.
00:24:30.53\00:24:32.77
But it's actually,
when you were a young child
00:24:32.80\00:24:35.30
and you were in high school,
00:24:35.34\00:24:37.31
you actually
took biology, right?
00:24:37.34\00:24:39.54
And biology, they
had it in the Petri dish
00:24:39.57\00:24:41.48
we're looking at
things in the microscope.
00:24:41.51\00:24:44.01
Well, the substance
00:24:44.05\00:24:45.38
inside the Petri
dish was Agar-agar.
00:24:45.41\00:24:47.82
And it kept the little sample
from swimming away, right?
00:24:47.85\00:24:50.79
But it's actually a
red algae and or a seaweed.
00:24:50.82\00:24:55.76
And so, we can use that.
00:24:55.79\00:24:57.53
And it's actually,
it makes, it's like,
00:24:57.56\00:24:59.13
it just makes a great
like gelatin type thing.
00:24:59.16\00:25:01.33
It has no. It's no
scent and no flavor.
00:25:01.36\00:25:03.87
So you can use it
for anything desserts
00:25:03.90\00:25:05.30
or we're making it for...
00:25:05.33\00:25:06.67
Agar.
00:25:06.70\00:25:08.04
Agar or in other
countries, they call it agar.
00:25:08.07\00:25:10.57
It's agar-agar or
agar-agar or agar or agar.
00:25:10.61\00:25:13.81
And I'm now I'm going
to make the egg flavor.
00:25:13.84\00:25:15.64
I'm using something
called black salt, kala namak,
00:25:15.68\00:25:18.81
something that you
probably would have
00:25:18.85\00:25:20.18
to get in about an
Indian grocery store
00:25:20.22\00:25:23.69
because it's native to India,
00:25:23.72\00:25:26.25
but it is a salt that
has a very salt free flavor,
00:25:26.29\00:25:30.16
which gives it a
little bit of an egg taste.
00:25:30.19\00:25:31.99
So it's something that
we can use in these eggs.
00:25:32.03\00:25:35.43
It's going to give the one bit.
00:25:35.46\00:25:36.80
Can you add more if
you want? Absolutely.
00:25:36.83\00:25:38.50
If you want a
little eggier flavor,
00:25:38.53\00:25:40.14
usually the
whites aren't too eggy.
00:25:40.17\00:25:42.10
Usually so we're, so
we're going to actually put
00:25:42.14\00:25:43.71
some in our yolk too, our yolk.
00:25:43.74\00:25:46.51
So we're going to let this,
00:25:46.54\00:25:47.88
bring this to a
boil and once it boils,
00:25:47.91\00:25:49.91
maybe just let it
simmer for about a minute.
00:25:49.94\00:25:53.21
And then we're going to go ahead
00:25:53.25\00:25:54.75
and I'm going to pour it
just in this little container,
00:25:54.78\00:25:57.55
this little gravy boat,
00:25:57.59\00:25:58.92
because I wanted
to be able to pour it
00:25:58.95\00:26:00.36
into our egg molds.
00:26:00.39\00:26:02.26
You see here I have the...
00:26:02.29\00:26:03.63
Egg molds, tell us
where you get these
00:26:03.66\00:26:05.49
'cause...
00:26:05.53\00:26:06.86
I bought these online on Amazon.
00:26:06.90\00:26:08.33
I'm a great Amazon shopper
00:26:08.36\00:26:09.83
because I'm not home very often.
00:26:09.86\00:26:12.30
It's just silicone.
00:26:12.33\00:26:13.67
It's just a silicone egg mold.
00:26:13.70\00:26:15.50
And I think
people use it for candy
00:26:15.54\00:26:17.37
and things of that nature,
00:26:17.41\00:26:18.74
but we're making
eggs with it today.
00:26:18.77\00:26:20.11
Like Easter eggs.
Easter eggs, yeah.
00:26:20.14\00:26:21.58
A lot of times I think
that's what they're used for.
00:26:21.61\00:26:23.38
So you can get
them pretty inexpensive.
00:26:23.41\00:26:25.18
And, but this is
actually a great recipe
00:26:25.21\00:26:27.72
that you could
make an egg salad with.
00:26:27.75\00:26:29.38
You can use this same recipe
00:26:29.42\00:26:30.75
and not make
the eggs themselves.
00:26:30.79\00:26:32.65
Just make, take this,
make this white's mixture,
00:26:32.69\00:26:35.36
put it on a baking
sheet and let it cool
00:26:35.39\00:26:39.13
and then what you can
do is just chop it up,
00:26:39.16\00:26:40.86
like the whites of the eggs.
00:26:40.90\00:26:42.23
Oh, nice.
00:26:42.26\00:26:43.70
So you let that boil a little?
00:26:43.73\00:26:45.23
Yeah, we're just going
to bring this up to a boil
00:26:45.27\00:26:48.10
and then we will
pour it into our molds.
00:26:48.14\00:26:51.51
And then you
refrigerate it maybe 20 minutes
00:26:51.54\00:26:54.28
you know, not too long.
00:26:54.31\00:26:55.64
And they'll,
it'll start to firm up,
00:26:55.68\00:26:57.31
and actually, we
have some done already,
00:26:57.35\00:26:58.71
so we'll let you
see those in a minute.
00:26:58.75\00:27:01.22
I'm going to strain it
through this strainer only
00:27:01.25\00:27:03.99
because sometimes
when you boil something,
00:27:04.02\00:27:05.35
it gets a little air bubbles.
00:27:05.39\00:27:06.72
Oh, yes.
00:27:06.76\00:27:08.09
And I want the
egg, the egg whites
00:27:08.12\00:27:09.46
to kind of not be
bubbly on the top.
00:27:09.49\00:27:10.83
That's right.
00:27:10.86\00:27:12.19
So sometimes they'll
get a little airy on top.
00:27:12.23\00:27:13.56
So I'm just going
to put it through that.
00:27:13.60\00:27:15.13
You don't have to,
but I just do it as steps.
00:27:15.16\00:27:17.37
I will do it 'cause
I'm learning from you,
00:27:17.40\00:27:20.67
Carin, I'm going to
do exactly what you do.
00:27:20.70\00:27:22.90
And this is in the cookbook?
00:27:22.94\00:27:24.74
Well, you know, the
egg salads in the cookbook.
00:27:24.77\00:27:26.68
What I did was
00:27:26.71\00:27:28.04
since we were
doing a picnic today,
00:27:28.08\00:27:29.61
I thought this
would be a nice variation
00:27:29.64\00:27:31.58
to make the eggs themselves.
00:27:31.61\00:27:33.25
So, you have the recipe,
00:27:33.28\00:27:34.95
but I also put
a little chef note
00:27:34.98\00:27:36.89
in my cookbook that
says, you could make this.
00:27:36.92\00:27:39.19
If you use egg molds,
you could make a stuffed egg.
00:27:39.22\00:27:42.36
You know, it smells eggy.
00:27:42.39\00:27:43.99
Really?
00:27:44.03\00:27:45.49
A little bit of eggy.
00:27:45.53\00:27:46.86
It does have that
boiled eggs smell,
00:27:46.90\00:27:49.40
like you're
boiling eggs right now.
00:27:49.43\00:27:50.93
There you go. We are but.
00:27:50.97\00:27:52.40
We are almost, almost.
00:27:52.43\00:27:54.30
But it's not real eggs, right?
00:27:54.34\00:27:56.04
Healthier eggs. All right.
00:27:56.07\00:27:57.97
So this is just
coming up to a boil now.
00:27:58.01\00:28:00.78
So I'm going to just
let that. See the bubble.
00:28:00.81\00:28:03.11
So here it goes,
so this is such a...
00:28:03.14\00:28:06.82
How did you
think of this recipe?
00:28:06.85\00:28:08.78
You know, I saw
something similar
00:28:08.82\00:28:11.29
in a cookbook or something,
a plant-based cookbook.
00:28:11.32\00:28:13.86
And I said, I could
make this into an egg.
00:28:13.89\00:28:15.79
You know what I mean?
00:28:15.82\00:28:17.16
So I figured then let me try it,
00:28:17.19\00:28:18.83
and I did, so
let's go ahead and...
00:28:18.86\00:28:20.73
That's great.
00:28:20.76\00:28:22.23
Just gonna. Yeah.
00:28:22.26\00:28:23.60
That's a great
idea. You're left-hander.
00:28:23.63\00:28:25.27
I am a left-hander. Right. Oops.
00:28:25.30\00:28:27.70
Yeah.
00:28:27.74\00:28:29.77
Here we go.
00:28:29.80\00:28:31.17
Piping hot. Yeah.
00:28:31.21\00:28:33.17
So we're going to...
00:28:33.21\00:28:34.54
See how it can
get a little foamy.
00:28:34.58\00:28:35.91
So that's why I just
figured let's go through it.
00:28:35.94\00:28:37.91
Make that smooth.
00:28:37.95\00:28:39.58
Let's go right
through the strainer.
00:28:39.61\00:28:41.18
Okay.
00:28:41.22\00:28:42.98
Okay?
00:28:43.02\00:28:44.72
Oh, look at that.
00:28:44.75\00:28:46.29
I'll move that
over here. Like a sauce.
00:28:46.32\00:28:47.66
There you go.
00:28:47.69\00:28:49.02
And you could
see, it's gotten now
00:28:49.06\00:28:50.39
little bit of thickness,
00:28:50.43\00:28:51.76
so I'm just going to
pour it into these molds.
00:28:51.79\00:28:55.40
And again, if
you're doing an egg salad,
00:28:55.43\00:28:57.77
you can just
pour it maybe on like
00:28:57.80\00:28:59.13
some parchment paper on
a baking sheet like this,
00:28:59.17\00:29:02.34
or on a silicone, you know, pad,
00:29:02.37\00:29:07.28
so that it doesn't stick.
00:29:07.31\00:29:08.84
Right.
00:29:08.88\00:29:10.88
It's a good idea. Yeah.
00:29:10.91\00:29:12.38
I have parchment paper at home.
00:29:12.41\00:29:16.02
So you just pour it in? Yeah.
00:29:16.05\00:29:17.69
Just pour it in,
00:29:17.72\00:29:19.19
just like that to
get these and this.
00:29:19.22\00:29:22.52
I figured this makes six,
00:29:22.56\00:29:23.89
this recipe
makes 16 little eggs.
00:29:23.93\00:29:26.93
Sixteen eggs.
00:29:26.96\00:29:28.90
Eggless eggs. Eggless eggs.
00:29:28.93\00:29:30.70
What'd you call it again? Eggz.
00:29:30.73\00:29:32.43
Amazing stuffed eggz.
00:29:32.47\00:29:36.44
With the Z, Zed.
00:29:36.47\00:29:39.14
Beautiful.
00:29:39.17\00:29:40.51
Oh man, this is,
00:29:40.54\00:29:42.34
everyone here the camera crew,
00:29:42.38\00:29:43.88
everyone's looking
forward to try this.
00:29:43.91\00:29:45.25
All right.
00:29:45.28\00:29:46.72
So what I'm going to do,
00:29:46.75\00:29:48.08
I put this on a
baking sheet like this,
00:29:48.12\00:29:49.45
because see silicone things
00:29:49.48\00:29:52.12
you could spill easily
00:29:52.15\00:29:53.49
if you were trying
to carry them over.
00:29:53.52\00:29:54.86
So we're going to stick
this in the refrigerator.
00:29:54.89\00:29:56.29
Okay.
00:29:56.32\00:29:57.66
She's putting it in the fridge
00:29:57.69\00:29:59.06
and with the magic of television
00:29:59.09\00:30:01.60
you're going to
see the completed eggs
00:30:01.63\00:30:04.73
and it will be
out in a few seconds
00:30:04.77\00:30:07.17
and it's going to be delicious,
00:30:07.20\00:30:09.30
but we're going to make
the special pot to the eggs.
00:30:09.34\00:30:12.67
You know, all
eggs have the yolk.
00:30:12.71\00:30:15.01
So the yolk is coming.
00:30:15.04\00:30:16.85
All right, here is the complete.
00:30:16.88\00:30:18.78
Here are our whites to our eggs.
00:30:18.81\00:30:22.05
How's that? Beautiful.
00:30:22.08\00:30:23.79
Look at this, everyone.
00:30:23.82\00:30:25.85
Isn't that gorgeous?
00:30:25.89\00:30:27.26
Absolutely beautiful.
00:30:27.29\00:30:29.12
And it looks and
feels like an egg.
00:30:29.16\00:30:32.23
All right.
00:30:32.26\00:30:33.60
So now what we're going to do
00:30:33.63\00:30:34.96
is we're going
to slide over here.
00:30:35.00\00:30:36.33
All right. We're
going to switch places.
00:30:36.36\00:30:37.70
There we go,
00:30:37.73\00:30:39.07
and I'm going to
make the yolk mixture.
00:30:39.10\00:30:40.54
Oh, oh.
00:30:40.57\00:30:41.90
So, what we're
going to do is take
00:30:41.94\00:30:43.27
the rest of the
ingredients in the blender.
00:30:43.30\00:30:44.64
So I have here some tofu.
00:30:44.67\00:30:47.18
Okay. And is that firm?
00:30:47.21\00:30:49.38
This is firm or extra
firm, I think this one is firm.
00:30:49.41\00:30:51.58
Okay.
00:30:51.61\00:30:52.95
It doesn't
matter though, you know,
00:30:52.98\00:30:54.32
as long as it's not silken tofu.
00:30:54.35\00:30:55.92
Right, why not silken?
00:30:55.95\00:30:57.29
Silken will be too watery.
00:30:57.32\00:30:58.65
It'll make it too thin. Okay.
00:30:58.69\00:31:00.12
You know, it's nice and smooth,
00:31:00.16\00:31:01.49
but it would
make it a little thin.
00:31:01.52\00:31:02.86
Okay. All right.
00:31:02.89\00:31:04.23
That's our mayo, and
for our yellow color,
00:31:04.26\00:31:06.29
we're going to use turmeric.
00:31:06.33\00:31:07.93
Oh, yeah.
00:31:07.96\00:31:09.93
I need that yellow yolk.
00:31:09.96\00:31:14.00
A little bit of
regular salt, Himalayan pink,
00:31:14.04\00:31:16.81
a little lemon juice.
00:31:16.84\00:31:20.11
And I have the black salt again.
00:31:20.14\00:31:23.11
Oh, yeah. The sulfur smell.
00:31:23.14\00:31:25.11
That's right. And
then what we can do.
00:31:25.15\00:31:27.68
Yeah.
00:31:27.72\00:31:29.05
Put that there, put our top on.
00:31:29.08\00:31:31.69
Here we go.
00:31:35.09\00:31:38.66
And we'll start this blender.
00:31:38.69\00:31:41.23
You use that to help mix it?
00:32:05.25\00:32:06.99
Yeah. Okay.
00:32:07.02\00:32:10.69
And, there's our yolks.
00:32:10.73\00:32:15.36
Oops. Splashing a little bit.
00:32:15.40\00:32:19.20
Yeah. I smell the egg.
00:32:19.23\00:32:21.00
Now it smells eggy, huh?
00:32:21.04\00:32:22.37
Boy, does it ever?
00:32:22.40\00:32:24.47
Yes. Go ahead,
take what you need here.
00:32:24.51\00:32:25.94
You don't want that to
fall 'cause it's a little messy.
00:32:25.97\00:32:28.88
There we go.
Thank you. All right.
00:32:28.91\00:32:30.88
So I'm going to
just use a pastry bag.
00:32:30.91\00:32:34.85
Ah.
00:32:34.88\00:32:36.22
We can just stick this in here.
00:32:36.25\00:32:38.19
And I don't know.
00:32:38.22\00:32:39.55
It could be a little, it
seems like a little thin,
00:32:39.59\00:32:41.59
so it may not make,
00:32:41.62\00:32:43.83
I need to firm up a
little bit in the refrigerator.
00:32:43.86\00:32:46.03
So we might not
have the prettiest today,
00:32:46.06\00:32:48.90
but you can adjust,
00:32:48.93\00:32:51.37
you can adjust the
tofu or get a little more
00:32:51.40\00:32:56.50
or add a little less mayonnaise.
00:32:56.54\00:32:59.61
Okay.
00:32:59.64\00:33:01.71
I just put that in a
mason jar just because it'll...
00:33:01.74\00:33:07.88
Yep, this is kind
of coming in already.
00:33:07.92\00:33:09.92
So we'll have to just
do it in a different way.
00:33:09.95\00:33:12.62
Okay.
00:33:12.65\00:33:14.59
So what we can do
is we take our eggs.
00:33:14.62\00:33:17.13
I'm just using a
little melon baller here.
00:33:17.16\00:33:18.93
Yes. And you can see.
00:33:18.96\00:33:20.96
I have one of those.
00:33:21.00\00:33:22.33
You can, yeah, or
you could use a spoon
00:33:22.36\00:33:23.70
if you don't have
one of these, I'm just...
00:33:23.73\00:33:25.37
For me, I found it
to be a little easier
00:33:25.40\00:33:27.14
just to pull out
the center of that.
00:33:27.17\00:33:31.67
And then what I would do
is, now this is a little thin,
00:33:31.71\00:33:36.41
so this is not going to give
me the prettiness that I want.
00:33:36.44\00:33:38.75
Right.
00:33:38.78\00:33:40.12
But you're going to
see that we can get.
00:33:40.15\00:33:41.48
Oh, nice.
00:33:41.52\00:33:42.88
It's not going to make a nice...
00:33:42.92\00:33:44.99
Looks pretty out there.
00:33:45.02\00:33:46.35
And then you would take
just a pinch of that paprika
00:33:46.39\00:33:50.33
and you have a devil dag.
00:33:50.36\00:33:52.89
How's that? Oh,
that is beautiful.
00:33:52.93\00:33:55.30
Can they see that?
00:33:55.33\00:33:56.67
I don't know if you
could see this little one here,
00:33:56.70\00:33:58.27
the one she just did.
00:33:58.30\00:34:00.04
Absolutely beautiful.
00:34:00.07\00:34:01.54
And the paprika
gave it that color.
00:34:01.57\00:34:03.44
Make a little something
and give a little flavor too.
00:34:03.47\00:34:05.31
And a flavor.
00:34:05.34\00:34:06.88
Wow! Not bad.
00:34:06.91\00:34:08.28
On for our next recipe.
00:34:08.31\00:34:09.64
Okay, let's go.
00:34:09.68\00:34:11.01
What's the next recipe, Carin?
00:34:11.05\00:34:12.38
So our next
recipe is tofuna salad,
00:34:12.41\00:34:15.62
macaroni salad.
00:34:15.65\00:34:16.99
Yep, tofuna macaroni salad.
00:34:17.02\00:34:18.65
Now, everyone
enjoys macaroni salad.
00:34:46.65\00:34:49.45
I know I do.
00:34:49.48\00:34:50.82
And if you're going on a picnic
00:34:50.85\00:34:52.49
or it doesn't have
to be a picnic, you...
00:34:52.52\00:34:55.06
I make macaroni salad
at home for a Sabbath lunch
00:34:55.09\00:34:58.96
or having company come over
00:34:58.99\00:35:01.33
and people love,
love, love macaroni salad.
00:35:01.36\00:35:04.53
Now, today we are
making, what is it called?
00:35:04.57\00:35:07.24
It's tofuna... Okay.
00:35:07.27\00:35:09.40
Macaroni salad. Where
did you get that name?
00:35:09.44\00:35:10.97
Well, it's tuna made from tofu.
00:35:11.01\00:35:13.84
So let's call it tofuna.
00:35:13.88\00:35:15.58
Oh. How's that?
00:35:15.61\00:35:16.95
Oh, it's like a tuna macaroni.
00:35:16.98\00:35:18.31
It's gonna be a
tuna macaroni salad.
00:35:18.35\00:35:19.91
Woo!
00:35:19.95\00:35:21.28
For all those people out there
that enjoy fish or tuna salads.
00:35:21.32\00:35:25.89
And I'm going to tell
you, I'm going to give you
00:35:25.92\00:35:27.59
a great story
about a friend of mine
00:35:27.62\00:35:30.43
who tried this one
time and just loved it,
00:35:30.46\00:35:33.19
but we're going to start with,
00:35:33.23\00:35:34.56
actually, you
take a block of tofu.
00:35:34.60\00:35:36.70
You can use from
tofu or extra firm tofu.
00:35:36.73\00:35:40.00
And what you want to do
00:35:40.04\00:35:41.37
is drain out the
water really good.
00:35:41.40\00:35:43.94
And you're going to
put it in a freezer bag
00:35:43.97\00:35:45.47
and stick it in your,
00:35:45.51\00:35:46.84
stick it in your
freezer overnight.
00:35:46.88\00:35:48.68
Oh.
00:35:48.71\00:35:50.05
And then you need to defrost it.
00:35:50.08\00:35:51.41
So this is a two dayer. Oh, my.
00:35:51.45\00:35:53.62
You need to think ahead
when you're making this one.
00:35:53.65\00:35:55.02
Or if you keep a
block in your refrigerator
00:35:55.05\00:35:57.59
or freezer,
excuse me, that I do.
00:35:57.62\00:35:59.15
So, Carin, you boil
your macaroni first?
00:35:59.19\00:36:01.12
Well, that macaroni.
00:36:01.16\00:36:02.49
Yep, we're going
to boil that first.
00:36:02.52\00:36:03.86
Get that out the way,
you know? That's right.
00:36:03.89\00:36:05.23
We've got our pasta ready to go.
00:36:05.26\00:36:06.59
But here, what we
did was we squeezed out.
00:36:06.63\00:36:08.70
Then we defrosted
that frozen block of tofu.
00:36:08.73\00:36:11.73
I defrosted it really well.
00:36:11.77\00:36:13.70
And then I
squeezed out all the water.
00:36:13.74\00:36:16.24
So you can just use,
00:36:16.27\00:36:17.61
if you have a tofu
press that works good.
00:36:17.64\00:36:18.97
Or if you take... A tofu press?
00:36:19.01\00:36:20.34
Yeah, there's such a thing,
00:36:20.38\00:36:21.71
but if you don't
have a tofu press,
00:36:21.74\00:36:23.08
you can take two baking sheets
00:36:23.11\00:36:24.45
and kind of put them on
one on top of the other tofu
00:36:24.48\00:36:26.95
and one underneath the tofu
00:36:26.98\00:36:28.48
and then just
stick a heavy pot on top
00:36:28.52\00:36:30.19
and let that drain,
00:36:30.22\00:36:31.55
you know, and you
get rid of all the water.
00:36:31.59\00:36:33.05
Oh, okay.
00:36:33.09\00:36:34.42
So, what you do then
00:36:34.46\00:36:35.89
is you're going to just take it
00:36:35.92\00:36:37.53
and I just take
my hands like this.
00:36:37.56\00:36:38.99
It just makes
it the easiest way.
00:36:39.03\00:36:41.20
And I just break
it apart, crumble.
00:36:41.23\00:36:42.56
Yeah.
00:36:42.60\00:36:43.93
You can see that the
tofu has a different texture
00:36:43.97\00:36:46.40
than was does
when you're in the,
00:36:46.43\00:36:47.84
it's in the regular
refrigerated section.
00:36:47.87\00:36:50.17
And this is kind
of a meatier texture.
00:36:50.21\00:36:51.77
I think when people are looking
for more of a meat substitute,
00:36:51.81\00:36:54.81
this is going to give them
the illusion of having that,
00:36:54.84\00:36:57.95
that texture that meat has.
00:36:57.98\00:36:59.85
That's extra firm? This is...
00:36:59.88\00:37:01.22
Oh, this one might
actually is just firm tofu.
00:37:01.25\00:37:02.88
Just firm?
00:37:02.92\00:37:04.25
But I did, like I said,
00:37:04.29\00:37:05.62
I drained the
water out really well.
00:37:05.65\00:37:06.99
Yes.
00:37:07.02\00:37:08.36
So you can see it's like
00:37:08.39\00:37:09.72
kind of like a
flaky consistency,
00:37:09.76\00:37:11.46
which is going to be our tuna.
00:37:11.49\00:37:13.56
Oh. Tofu tuna.
00:37:13.60\00:37:14.93
Okay. You're right.
00:37:14.96\00:37:16.60
It does kind of resemble tuna.
00:37:16.63\00:37:18.13
There you go.
00:37:18.17\00:37:19.50
So we've got our
tofu crumbled here
00:37:19.53\00:37:21.87
and what I'm going to
do is make the tuna first.
00:37:21.90\00:37:23.30
Okay.
00:37:23.34\00:37:24.67
So I got a little bit of
the Bragg's liquid aminos.
00:37:24.71\00:37:26.88
That's a soy sauce substitute.
00:37:26.91\00:37:29.24
We've got some lemon juice.
00:37:29.28\00:37:31.21
I'm going to mix this up.
00:37:31.25\00:37:32.58
Now tofu is going to start
absorbing all these flavors.
00:37:32.61\00:37:36.95
So I want to get
this kind of mixed up now.
00:37:36.99\00:37:39.92
And then I'm going
to add the ingredient
00:37:39.95\00:37:42.92
that's going to make
this taste like tuna.
00:37:42.96\00:37:45.03
Oh. It's kelp powder.
00:37:45.06\00:37:47.00
Kelp? What is kelp?
00:37:47.03\00:37:48.63
Kelp is actually a seaweed.
00:37:48.66\00:37:50.17
It's just like a dried seaweed
00:37:50.20\00:37:52.10
and they grind it into a powder,
00:37:52.13\00:37:53.74
but it gives it that
little bit of that fishy taste.
00:37:53.77\00:37:56.20
You know, it's a seaweed,
so it's grown in the ocean.
00:37:56.24\00:37:59.07
So we are just mixing this
up and getting that in there.
00:37:59.11\00:38:02.48
A seaweed is
good for you, is it?
00:38:02.51\00:38:03.85
Absolutely.
00:38:03.88\00:38:05.21
It's got a lot of
iodine in it and iodine again
00:38:05.25\00:38:07.92
is as important for our thyroid.
00:38:07.95\00:38:10.45
Yes.
00:38:10.49\00:38:11.82
So here, I'm
getting this all mixed up
00:38:11.85\00:38:13.19
and now I'm just
going to add our mayo.
00:38:13.22\00:38:16.83
Yum. Okay.
00:38:16.86\00:38:20.63
Now, you could
buy the veggie mayo?
00:38:20.66\00:38:23.06
Sure, or you can
make one yourself.
00:38:23.10\00:38:25.30
There's plenty. Yep.
00:38:25.33\00:38:29.14
You know, the
aqua, one in my cookbook,
00:38:29.17\00:38:30.77
the aqua fabulous
mayo is really similar
00:38:30.81\00:38:33.98
to a vegenaise instead
of using a vinegar though,
00:38:34.01\00:38:37.08
because vegenaise
has vinegar in it,
00:38:37.11\00:38:38.45
I use lemon juice
00:38:38.48\00:38:40.62
and it really comes out amazing.
00:38:40.65\00:38:41.98
Oh, nice.
00:38:42.02\00:38:43.35
So we just want to
get this kind of mixed up
00:38:43.39\00:38:45.65
as our tuna salad.
00:38:45.69\00:38:48.26
I like that smell fishy.
00:38:48.29\00:38:50.09
Kind of scent
smells fishy, right?
00:38:50.13\00:38:52.26
And then we're
going to mix this in
00:38:52.29\00:38:56.16
with our macaroni.
00:38:56.20\00:38:58.43
I forgot here,
we've got this mixed.
00:38:58.47\00:39:00.77
Now I'm using a
brown rice pasta.
00:39:00.80\00:39:02.30
So this is a whole
grain. That's brown rice pasta?
00:39:02.34\00:39:03.71
This is brown rice pasta.
00:39:03.74\00:39:05.07
You know, they
have some great...
00:39:05.11\00:39:06.44
Really?
00:39:06.47\00:39:07.81
You know, so it's gluten free
for people who are gluten free.
00:39:07.84\00:39:09.81
But it's a
whole grain, you know,
00:39:09.84\00:39:11.18
I'm not a big fan
of whole wheat pastas.
00:39:11.21\00:39:14.42
And so, when I want
a whole grain pasta,
00:39:14.45\00:39:17.99
I try to use the brown rice
00:39:18.02\00:39:19.45
because I think that
there's some great ones
00:39:19.49\00:39:21.16
on the market now
00:39:21.19\00:39:23.69
that just really
have good texture.
00:39:23.73\00:39:26.53
And so this one is
one of my favorites,
00:39:26.56\00:39:28.03
so brown rice.
00:39:28.06\00:39:29.70
And we're just
going to mix this up.
00:39:29.73\00:39:31.17
I'm gonna try that
pasta. I think I have.
00:39:31.20\00:39:33.84
Oh boy, once again that smell.
00:39:37.14\00:39:38.97
And then we're just...
00:39:39.01\00:39:40.34
What we're going
to do is mix this in.
00:39:40.38\00:39:41.71
That's the
tuna. Here's our tuna.
00:39:41.74\00:39:44.61
That's the tuna.
00:39:44.65\00:39:48.18
And then we'll get
that whole mixed up,
00:39:48.22\00:39:50.99
thank you.
00:39:51.02\00:39:52.35
Let me get the
rest of that in there.
00:39:52.39\00:39:54.29
And then I'll
just mix in with our...
00:39:54.32\00:39:56.06
Yeah.
00:39:56.09\00:39:57.89
Our pasta and we'll
have our macaroni salad.
00:39:57.93\00:40:00.10
Look at that,
00:40:00.13\00:40:03.06
and everything
is pretty natural.
00:40:03.10\00:40:08.00
And it's simple, of course.
00:40:08.04\00:40:10.07
Of course, simple.
00:40:10.11\00:40:11.44
And I think that you don't
have to use the kelp powder
00:40:11.47\00:40:13.48
if you don't want to,
but I'm going to tell you,
00:40:13.51\00:40:14.98
it really gives it that tuna.
00:40:15.01\00:40:16.88
Now I said, I
promised you a story, right?
00:40:16.91\00:40:18.81
Oh, I have a good
friend. His name is Bobby.
00:40:18.85\00:40:22.22
And he, I grew up in
the same church as him.
00:40:22.25\00:40:25.59
In New Jersey?
00:40:25.62\00:40:26.96
Yes, in New Jersey and
Bobby, we were at a barbecue.
00:40:26.99\00:40:30.49
And I brought the tofu
tuna macaroni tofu, tuna, right?
00:40:30.53\00:40:35.46
And so the tofuna,
00:40:35.50\00:40:36.83
and Bobby was an
anti-tofu person.
00:40:36.87\00:40:39.83
Oh-oh. But I
said, you know what?
00:40:39.87\00:40:41.60
I'm going to let Bobby
try the tofu tuna macaroni.
00:40:41.64\00:40:44.31
So I was watching him at the,
00:40:44.34\00:40:47.58
you know, table
taking all this food
00:40:47.61\00:40:48.94
and he took a
nice big scoop of this.
00:40:48.98\00:40:51.11
And so I was just
like, let's see what he does.
00:40:51.15\00:40:53.05
And I watched him
eat the whole thing.
00:40:53.08\00:40:55.15
What?
00:40:55.18\00:40:56.52
I watched him
eat the whole thing.
00:40:56.55\00:40:57.89
He didn't like tofu? He
doesn't even know it's tofu.
00:40:57.92\00:40:59.75
That's the key.
00:40:59.79\00:41:01.12
So I said to
Bobby, I said, "Oh Bobby,
00:41:01.16\00:41:02.49
how was the
tuna macaroni salad?"
00:41:02.52\00:41:04.29
He goes, "It was delicious."
00:41:04.33\00:41:05.66
I said, "Really
Bobby, it was tofu, Bobby."
00:41:05.69\00:41:08.20
He couldn't believe it.
00:41:08.23\00:41:09.56
But I have to tell you, Bobby
00:41:09.60\00:41:10.93
is one of the biggest
believers in tofu now.
00:41:10.97\00:41:12.77
Not only is he a big believer,
00:41:12.80\00:41:14.57
but he's, yeah,
he's such a supporter
00:41:14.60\00:41:16.44
of the ministry.
00:41:16.47\00:41:19.27
He was a helper in
all my cooking classes
00:41:19.31\00:41:20.81
when I used to do.
00:41:20.84\00:41:22.18
Yeah.
00:41:22.21\00:41:23.55
He used to work
and help assist me
00:41:23.58\00:41:25.01
in my cooking
classes in our church,
00:41:25.05\00:41:26.45
local church.
00:41:26.48\00:41:27.82
But that is our tofu
macaroni. Look at that.
00:41:27.85\00:41:29.35
Now, you've been
making this a long time,
00:41:29.38\00:41:30.99
so you've perfected this?
00:41:31.02\00:41:32.55
I have, I've been
making it forever.
00:41:32.59\00:41:34.29
How's that?
00:41:34.32\00:41:35.66
And it looks amazing.
00:41:35.69\00:41:37.16
So, we'll put this one.
00:41:37.19\00:41:38.53
I'm going to go with
this 'cause I'm left-handed.
00:41:38.56\00:41:40.80
Oh, that's
right, I'm left-handed,
00:41:40.83\00:41:42.16
so we can always
have a nice display.
00:41:42.20\00:41:45.90
Yes. Take it out
of the mixing bowl.
00:41:45.93\00:41:48.17
And then, of course,
00:41:48.20\00:41:49.54
how you make
your macaroni salad?
00:41:49.57\00:41:50.91
You put what you like in it.
00:41:50.94\00:41:52.27
I like celery,
carrot and onion in mine.
00:41:52.31\00:41:55.11
I do too.
00:41:55.14\00:41:56.48
And then sometimes I put
the vegetarian meat, wham.
00:41:56.51\00:42:00.42
Oh yeah. In little pieces.
00:42:00.45\00:42:01.92
In little chunks, right?
Little tiny, tiny chunks, yeah.
00:42:01.95\00:42:03.89
And I put that
in it and mix it up.
00:42:03.92\00:42:05.39
Now you have an alternative,
you can do a tofuna macaroni.
00:42:05.42\00:42:08.79
Oh my.
00:42:08.82\00:42:10.36
Oh, the smell, the scent.
00:42:10.39\00:42:12.59
It's just...
00:42:12.63\00:42:13.96
You wouldn't know
that it wasn't tuna.
00:42:14.00\00:42:16.00
I'm telling you
Bobby didn't know.
00:42:16.03\00:42:17.40
If Bobby didn't
know, nobody would know.
00:42:17.43\00:42:19.37
Okay.
00:42:19.40\00:42:20.74
I'm sure there's
somebody out there
00:42:20.77\00:42:22.10
has a Bobby that they know.
00:42:22.14\00:42:24.57
That's right.
Everybody knows a Bobby.
00:42:24.61\00:42:26.31
Yes.
00:42:26.34\00:42:27.98
And so you need to
try this on your Bobby.
00:42:28.01\00:42:30.61
That's right.
00:42:30.65\00:42:32.05
They won't
know. They won't know.
00:42:32.08\00:42:34.12
So there is...
00:42:34.15\00:42:35.65
Look at that.
00:42:35.68\00:42:37.09
Nice serving. A nice serving.
00:42:37.12\00:42:39.02
A good substitute for
a tuna macaroni salad.
00:42:39.05\00:42:44.66
Perfecto, wow.
00:42:44.69\00:42:46.63
Okay. Carin, Carin.
00:42:46.66\00:42:48.83
I'll pick Nick meal
is absolutely delicious.
00:42:48.86\00:42:52.03
We have one more recipe to go.
00:42:52.07\00:42:54.44
Let's go do that right now.
00:42:54.47\00:42:55.80
So we have our
tropical chia delight.
00:42:55.84\00:42:58.47
Okay.
00:43:18.76\00:43:21.40
Well, we are going to
make our tropical chia delight.
00:43:21.43\00:43:25.90
Yes. Which I'm excited about.
00:43:25.93\00:43:28.00
So, the taste of
the tropics, how's that?
00:43:28.04\00:43:29.97
Oh, see, I'm a tropical girl.
00:43:30.01\00:43:31.57
There you go.
00:43:31.61\00:43:32.94
I'm a Caribbean girl
00:43:32.97\00:43:34.31
and pineapple
always add such flavor.
00:43:34.34\00:43:35.98
You know, everybody
likes pineapple with coconut.
00:43:36.01\00:43:38.88
So I did a pineapple
and coconut chia pudding.
00:43:38.91\00:43:41.78
How's that? Ooh.
00:43:41.82\00:43:43.45
Yeah, and you
are going to realize
00:43:43.49\00:43:45.45
how easy this is.
00:43:45.49\00:43:46.82
Oh.
00:43:46.86\00:43:48.19
I'm using just a can of
crushed pineapples today,
00:43:48.22\00:43:50.13
but you could, you
could take fresh pineapple
00:43:50.16\00:43:52.13
which would even be better.
00:43:52.16\00:43:53.50
And you can just put
it in a food processor
00:43:53.53\00:43:55.56
and crush it
yourself and blend it.
00:43:55.60\00:43:57.47
So with the juice, so
we keep the juice in there.
00:43:57.50\00:43:59.90
Yes. I'm adding the chia seeds.
00:43:59.93\00:44:02.84
We've quarter cup
of chia seeds there,
00:44:02.87\00:44:04.84
and we've got coconut milk.
00:44:04.87\00:44:07.91
Now this is canned coconut milk.
00:44:07.94\00:44:10.25
You want to use the
canned coconut milk.
00:44:10.28\00:44:11.61
And the reason why
00:44:11.65\00:44:12.98
is because it's really
got a creamier texture.
00:44:13.01\00:44:14.75
Coconut milk in
the dairy section
00:44:14.78\00:44:16.58
is really cut
with a lot of water.
00:44:16.62\00:44:19.05
So you're not
getting that creaminess.
00:44:19.09\00:44:21.02
Yeah, I use coconut milk a lot.
00:44:21.06\00:44:23.46
And because this is a dessert,
00:44:23.49\00:44:25.33
we're going to add
a little sweetener.
00:44:25.36\00:44:26.70
If you want it,
this is healthy enough
00:44:26.73\00:44:28.06
for breakfast.
00:44:28.10\00:44:29.43
So if you wanted to
make this for breakfast,
00:44:29.46\00:44:30.80
I would just probably
not use as much sweetener
00:44:30.83\00:44:32.77
or none at all,
00:44:32.80\00:44:34.30
but I'm using a
little raw blue agave today
00:44:34.34\00:44:36.81
just to sweeten it up
because it's our dessert.
00:44:36.84\00:44:38.81
So we want to just a
little touch of sweetness
00:44:38.84\00:44:41.08
at the end of our meal.
00:44:41.11\00:44:44.65
All right. Nice.
00:44:44.68\00:44:46.01
And then I'm just
going to mix this up.
00:44:46.05\00:44:47.55
You just want to
incorporate everything together
00:44:47.58\00:44:49.95
and then it goes
in the refrigerator.
00:44:49.98\00:44:54.59
Oh, you
refrigerate it. That's it.
00:44:54.62\00:44:56.73
And we're going
to refrigerate it
00:44:56.76\00:44:58.09
probably for
about two hours or so.
00:44:58.13\00:44:59.49
Yes.
00:44:59.53\00:45:00.86
So we won't have to wait
for that because good news.
00:45:00.90\00:45:02.36
I've already made some.
00:45:02.40\00:45:04.50
The magic of
television. That's right.
00:45:04.53\00:45:06.77
So you just mix it
up? And that is it.
00:45:06.80\00:45:09.07
And then what we're
going to do is you top it
00:45:09.10\00:45:10.44
with whatever your
favorite topping is.
00:45:10.47\00:45:11.94
I toasted some
coconut. I love toasted coconut.
00:45:11.97\00:45:14.38
So I toasted some coconut shreds
00:45:14.41\00:45:16.18
and I have some macadamia nuts.
00:45:16.21\00:45:17.55
Wait a minute, did
you say you toasted it?
00:45:17.58\00:45:19.31
I did. How do you toast that?
00:45:19.35\00:45:20.68
I just put it in a pan,
00:45:20.72\00:45:22.05
a dry pan and on the stove
00:45:22.08\00:45:23.79
and just keep an eye on it
until it browns a little bit.
00:45:23.82\00:45:26.25
Do you put oil on
the pan? No not at all.
00:45:26.29\00:45:27.76
Not at all.
00:45:27.79\00:45:29.12
You don't need
to, you know, coconut
00:45:29.16\00:45:30.49
has a lot of oil in it.
00:45:30.53\00:45:31.86
That's true. Yeah.
00:45:31.89\00:45:33.23
So I'm just going
to pour this slowly,
00:45:33.26\00:45:34.60
'cause it's gonna
want it to, I put it in.
00:45:34.63\00:45:36.33
I'm putting,
displaying it in this glass
00:45:36.36\00:45:38.13
because I thought
that was kind of fun.
00:45:38.17\00:45:39.80
Oh, yeah.
00:45:39.83\00:45:41.17
This looks like a fun dessert
in this big glass like this.
00:45:41.20\00:45:44.27
It does.
00:45:44.31\00:45:46.41
Beautiful glass.
00:45:46.44\00:45:47.78
Now, you'd be surprised
when we get that in there.
00:45:47.81\00:45:51.61
Now the chia seeds,
00:45:51.65\00:45:52.98
what they're going to do
is they're really going to,
00:45:53.01\00:45:54.58
you know, do like
15 times their size
00:45:54.62\00:45:57.39
and really thicken this up.
00:45:57.42\00:45:58.85
So we're not going to
put our toppings on yet,
00:45:58.89\00:46:00.66
but you would just
top that like that.
00:46:00.69\00:46:02.69
And let me just move this aside
00:46:02.72\00:46:04.99
and we'll get rid of that
because I want to bring out.
00:46:05.03\00:46:08.26
Well, she's going to
bring the complete one.
00:46:08.30\00:46:13.03
What is it?
00:46:13.07\00:46:14.40
The tropical delight,
tropical chia delight.
00:46:14.44\00:46:16.71
And we're gonna talk
about chia when she comes back,
00:46:16.74\00:46:19.24
because those of
you probably don't know
00:46:19.27\00:46:20.74
what chia is.
00:46:20.78\00:46:22.11
Many are not. There
is our chia pudding.
00:46:22.14\00:46:24.55
How's that? Cheers.
00:46:24.58\00:46:27.55
This is absolutely delicious.
00:46:27.58\00:46:29.38
You just get a spoon,
put it in there and voila,
00:46:29.42\00:46:33.46
and you
refrigerate it for how long?
00:46:33.49\00:46:36.73
About two hours.
00:46:36.76\00:46:38.09
And I wouldn't, I
would put the toppings on
00:46:38.13\00:46:39.46
right before you serve,
00:46:39.49\00:46:40.83
you know, 'cause
you don't want them
00:46:40.86\00:46:42.20
to get soft.
00:46:42.23\00:46:43.57
You want them to
have a little crunch,
00:46:43.60\00:46:44.93
that's the texture again.
00:46:44.97\00:46:46.30
Yeah.
00:46:46.33\00:46:47.67
But you said, you
asked me about chia.
00:46:47.70\00:46:49.04
You know, chia is a great source
00:46:49.07\00:46:50.41
of omega-3 fatty acids.
00:46:50.44\00:46:51.77
Our diet in the United States.
00:46:51.81\00:46:53.14
We have so many
omega-6 fatty acids
00:46:53.17\00:46:55.14
that we don't balance.
00:46:55.18\00:46:56.51
We need to
incorporate more omega-3s,
00:46:56.54\00:46:58.51
which are anti-inflammatory.
00:46:58.55\00:47:00.25
Omega-6s are
inflammatory to our body.
00:47:00.28\00:47:02.85
So we want a
little more Omega-3.
00:47:02.88\00:47:04.25
So this is a great way to do it.
00:47:04.29\00:47:06.19
Like I said, it's
an anti-inflammatory.
00:47:06.22\00:47:07.72
So, you know, it helps
with inflammation with,
00:47:07.76\00:47:10.46
you know, things like arthritis
00:47:10.49\00:47:12.96
or any kind of health issues
00:47:12.99\00:47:14.56
and disease is
inflammation in our body.
00:47:14.60\00:47:16.93
So it helps with that.
00:47:16.97\00:47:19.20
It just, it really
has a lot of it's got
00:47:19.23\00:47:22.64
soluble and insoluble fiber.
00:47:22.67\00:47:25.07
So that means
that it helps with,
00:47:25.11\00:47:27.08
you know,
lowering our cholesterol.
00:47:27.11\00:47:28.44
Yes.
00:47:28.48\00:47:29.81
You know, and also
lowers blood glucose levels.
00:47:29.84\00:47:32.71
And it also
helps with elimination
00:47:32.75\00:47:34.12
because it's, you know,
00:47:34.15\00:47:35.48
it's got that
fiber in it as well.
00:47:35.52\00:47:37.15
So it's a great,
it's another super food,
00:47:37.19\00:47:39.99
you know, we have
00:47:40.02\00:47:41.66
a lot of those
super foods out there,
00:47:41.69\00:47:43.02
but this is one
of those super foods.
00:47:43.06\00:47:44.39
And you had a little fruit,
00:47:44.43\00:47:45.76
just a strawberry
or something like that.
00:47:45.79\00:47:47.40
Oh, that would
make it very pretty.
00:47:47.43\00:47:48.76
It would.
00:47:48.80\00:47:50.13
It would make, you could
do, you can decorate this
00:47:50.17\00:47:51.50
any way you'd want.
00:47:51.53\00:47:52.87
And you know, I actually do this
00:47:52.90\00:47:54.24
with a mango puree as well.
00:47:54.27\00:47:55.60
Oh, mango.
00:47:55.64\00:47:56.97
And I use some mango nectar
and make a mango chia pudding.
00:47:57.01\00:48:00.14
So you can use anything,
00:48:00.18\00:48:01.54
but I like the pineapple
and the coconut mixed together.
00:48:01.58\00:48:04.11
So that pretty much is
you know, a great dessert.
00:48:04.15\00:48:07.38
And like I said, you can
make this as a breakfast,
00:48:07.42\00:48:09.02
it's so healthy.
00:48:09.05\00:48:10.39
Now, how did you
think of all this?
00:48:10.42\00:48:11.75
This is just fabulous.
00:48:11.79\00:48:13.12
You know, chia, you
know, is a great thickener.
00:48:13.15\00:48:15.56
We use it sometimes
in baking and desserts
00:48:15.59\00:48:18.43
because it will thicken things.
00:48:18.46\00:48:19.96
So it easily thicken this
to make it like a pudding.
00:48:20.00\00:48:23.00
We don't need to cook it
on the stove or anything.
00:48:23.03\00:48:25.47
We can just use
it like that. Wow.
00:48:25.50\00:48:27.84
Now you also have
00:48:27.87\00:48:29.20
a wonderful
cookbook called simply.
00:48:29.24\00:48:32.61
It's Plant-Based Made Simple.
00:48:32.64\00:48:34.74
Plant-Based Made Simple
by Carin Lynch and the front,
00:48:34.78\00:48:40.92
the front cover is,
is that a veggie burger?
00:48:40.95\00:48:44.72
Actually is a
jackfruit barbecue sandwich
00:48:44.75\00:48:47.69
with our cilantro slaw on it,
00:48:47.72\00:48:49.49
that we made the cilantro slaw.
00:48:49.52\00:48:51.06
So that's on the front cover.
00:48:51.09\00:48:52.53
So you get to see
that cilantro slaw.
00:48:52.56\00:48:53.96
Didn't we do this on
our previous program?
00:48:54.00\00:48:55.33
We did, when I was
here a couple of years ago,
00:48:55.36\00:48:58.00
we made the barbecue sandwich.
00:48:58.03\00:48:59.40
We use, we did, we
used it with mushrooms,
00:48:59.43\00:49:00.97
not with jackfruit.
00:49:01.00\00:49:02.34
And we made this, we
made the barbecue, so yeah.
00:49:02.37\00:49:04.41
Wow!
00:49:04.44\00:49:05.77
So in that cookbook,
00:49:05.81\00:49:07.14
you have
breakfast, lunch, dinner.
00:49:07.18\00:49:10.21
What else?
00:49:10.25\00:49:11.58
Sides and salads
and soups. Soups.
00:49:11.61\00:49:14.15
I have desserts and I
also have a miscellaneous
00:49:14.18\00:49:17.79
with smoothies
and some seasonings,
00:49:17.82\00:49:20.59
the mayos, the condiments.
00:49:20.62\00:49:22.49
So you've got a
little bit of everything.
00:49:22.52\00:49:23.86
You've got, you
cover all the meals,
00:49:23.89\00:49:25.23
plus you've got a little extra.
00:49:25.26\00:49:27.63
You are an amazing woman.
00:49:27.66\00:49:29.56
Now, do you teach
you say you also teach?
00:49:29.60\00:49:31.23
I do.
00:49:31.27\00:49:32.60
I not only go to churches
00:49:32.63\00:49:34.40
and do presentations
00:49:34.44\00:49:36.24
on requests by the churches.
00:49:36.27\00:49:38.37
But we also, and also
schools and anywhere who,
00:49:38.41\00:49:40.71
anybody who calls, we actually,
we try to accommodate them.
00:49:40.74\00:49:43.58
But also when
I'm not on the road,
00:49:43.61\00:49:45.71
I teach at the
Wildwood Lifestyle Center.
00:49:45.75\00:49:47.75
And tell us about the
Wildwood Lifestyle Center?
00:49:47.78\00:49:49.45
Wildwood Lifestyle
Center is a lifestyle center
00:49:49.48\00:49:51.75
that has been around since 1942.
00:49:51.79\00:49:54.72
So it's almost 80 years old.
00:49:54.76\00:49:56.76
It was the first
lifestyle center,
00:49:56.79\00:49:58.39
as well as a
medical missionary school
00:49:58.43\00:50:01.53
to teach people, to take,
00:50:01.56\00:50:02.96
they embrace the health message
00:50:03.00\00:50:04.40
and then go forth
00:50:04.43\00:50:05.77
and reach people by
helping them with health.
00:50:05.80\00:50:09.24
So, we train
missionaries to go out
00:50:09.27\00:50:11.94
as well as we have the
lifestyle center there.
00:50:11.97\00:50:13.54
And we have plenty of
guests from all over the world
00:50:13.58\00:50:15.78
that come to help restore health
00:50:15.81\00:50:17.88
and to maintain good health.
00:50:17.91\00:50:19.35
Have you seen people
restore to good health?
00:50:19.38\00:50:21.52
I have seen people who come
00:50:21.55\00:50:23.45
with maybe type 2
diabetes maybe for 20 years,
00:50:23.49\00:50:26.82
on an insulin pump for 10 years.
00:50:26.86\00:50:29.26
Within 11 days have
reversed their diabetes
00:50:29.29\00:50:32.06
and no longer using insulin.
00:50:32.09\00:50:34.13
Eleven days.
00:50:34.16\00:50:35.50
We have 11 day
and 25 day programs.
00:50:35.53\00:50:37.73
Eleven, oh, you
could go for 11 days?
00:50:37.77\00:50:39.50
You can do an 11
day or a 25 day program.
00:50:39.53\00:50:41.50
Wow.
00:50:41.54\00:50:42.87
So you may want to
try contacting Carin.
00:50:42.90\00:50:47.38
You'll find the information
at the end of the program
00:50:47.41\00:50:50.11
and also her recipe book,
her wonderful recipe book.
00:50:50.15\00:50:53.58
It's not just a...
00:50:53.62\00:50:55.02
It's, she, you've put
00:50:55.05\00:50:56.38
everything into
this, haven't you?
00:50:56.42\00:50:57.75
You know, I
really tried to make it
00:50:57.79\00:50:59.22
real appealing to everybody.
00:50:59.25\00:51:01.32
You know, you have
ability to use QR codes
00:51:01.36\00:51:04.49
to watch videos on
the YouTube station.
00:51:04.53\00:51:09.23
DIY health,
00:51:09.26\00:51:11.07
that's
Wildwood's YouTube channel.
00:51:11.10\00:51:13.60
And I have a whole
section on cooking with Carin.
00:51:13.64\00:51:16.67
And so you can do that.
00:51:16.71\00:51:18.04
You also not
only have the recipes,
00:51:18.07\00:51:20.38
but it also
identifies gluten-free,
00:51:20.41\00:51:23.04
soy-free, nut-free, oil-free,
00:51:23.08\00:51:25.45
so if you have
special diet or something,
00:51:25.48\00:51:27.18
so those needs,
00:51:27.22\00:51:28.55
you can look for recipes
00:51:28.58\00:51:29.92
that have those options in them.
00:51:29.95\00:51:31.92
So we really,
really tried to make it
00:51:31.95\00:51:33.96
very family
friendly user-friendly
00:51:33.99\00:51:37.33
and then a way for people
00:51:37.36\00:51:38.69
to transition to a
healthier way of life.
00:51:38.73\00:51:41.06
Perfect, wonderful.
00:51:41.10\00:51:42.66
There's nothing like
delicious picnic food.
00:51:42.70\00:51:45.10
And the Lord says,
00:51:45.13\00:51:46.63
"I have come to give you life
00:51:46.67\00:51:48.00
and give you
life more abundantly."
00:51:48.04\00:51:50.01
So stay tuned.
We'll be right back.
00:51:50.04\00:51:51.97
If you would like
to contact or know more
00:51:56.41\00:51:58.61
about Lay Institute
for Global Health Training,
00:51:58.65\00:52:01.58
you can call them
at (706) 820-9804.
00:52:01.62\00:52:07.56
That's (706) 820-9804.
00:52:07.59\00:52:12.49
You can write to
them at PO Box 58,
00:52:12.53\00:52:15.53
Wildwood, Georgia 30757.
00:52:15.56\00:52:19.87
You can also visit their website
00:52:19.90\00:52:21.27
at lightingtheworld.org.
00:52:21.30\00:52:23.44
That's lightingtheworld.org.
00:52:23.47\00:52:26.88
You can also email them
at info@lightingtheworld.org.
00:52:26.91\00:52:31.61
That's
info@lightingtheworld.org.
00:52:31.65\00:52:36.18