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 our holiday program,
00:01:10.03\00:01:13.67
where we are gonna
have a wonderful time.
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The Bible says, "A merry heart
doeth good like a medicine."
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And you know what?
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Today, we are gonna
have some wonderful food,
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recipes for you to share,
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so you press that record button.
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In the meantime,
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I want to introduce
our guests for today,
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Heidi Tompkins
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and Ivan Raj from
New York, Babylon.
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Yeah.
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When people hear
Babylon, they say,
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"come out of Babylon, " right?
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My people.
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And we've known Heidi and
Ivan for a number of years.
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Yes. Right?
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Five to six years now.
Yes, quite a few years.
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And they are such
wonderful, cheerful people,
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they cook amazing foods.
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They have...
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The way I met them
was through their carob,
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what is this called?
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CARUBIES.
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Carob truffles.
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Tell the people about that?
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Tell people who you are and...
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Sure. More about yourself, okay?
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Go ahead. Sure.
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So we started
Heidi's Health Kitchen
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in June of 2014.
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And we actually started it
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based on our
profession as Bible workers.
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And as Bible workers,
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we needed a way to
support our Bible work.
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And so Ivan actually
came to me and asked,
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if I knew anyone who
knew how to make carob.
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And I said, "Yes, me."
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And he tried it and he
thought it was amazing.
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At that time, we
only had one flavor,
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crunch was our original flavor.
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So I said, sure
I'll pray about it
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and I did.
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And every day I prayed
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and God gave me a
new flavor every day.
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I would wake up with,
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like the recipe
downloaded in my brain.
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And it was just one
shot every single flavor,
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so we have eight flavors.
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And this is your
favorite, our cashew coconut.
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Absolutely, my favorite.
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And we also have with us,
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our nut lovers
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which is an
assortment of almond,
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pistachio, and cashew coconut.
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And what is this?
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So we're just
saying that basically,
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these are the products
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which have
supported our Bible work.
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Oh!
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Yes. Amen.
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Our ministry is supported
by the sale of our goods.
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See, I love it.
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You have a ministry
helping souls to know Jesus.
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And we'll talk about
that as you cook the food.
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Yeah. And what is this?
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Later on, a couple years later,
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God gave us the
recipe for a spread,
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a decadent carob spread.
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It's called CARUBELLA.
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So this is like a
vegan Nutella type product.
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And many, many
people say, it's better.
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It's also gluten-free.
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Yes, all of our products
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are wholefood,
plant-based and gluten-free.
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All right.
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That's exciting.
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Okay, now we have...
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This is so nice.
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I am so excited
about today's program.
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It's holiday, foods, recipes.
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And we're gonna go
right into our first recipe.
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Yes.
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We've got a lot
for today's show.
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What are we gonna
make on this first one?
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So today, we are going
to make our roasted pecans.
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And they are
absolutely delicious.
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Any time of the year you
can, especially at the holidays,
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they're really great
snack to have on your table
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or, you know,
as like a pre-snack
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before your holiday meal.
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So we can get right into it.
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Pretty healthy.
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All right, let's
look at the recipe.
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Okay. Well, let's do this.
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Yeah, absolutely.
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So first, you want
to add your liquids.
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Ivan, you want to
turn on the stove for us?
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Sure.
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So we wanna add in our liquids.
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Is that the syrup?
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This is the maple syrup, yeah.
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And then we added our stevia
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right into our
vanilla flavoring.
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Now we use vanilla
flavorings instead of extracts.
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Oh!
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We don't use extracts,
because they contain oil.
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We use flavorings which are...
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Sorry, they
contain alcohol, not oil.
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So we use flavorings
rather than extracts.
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Okay.
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And then our pecans.
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This recipe is so simple.
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You actually could
do this with any nut.
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You could roast
your own cashews,
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and basically, almonds.
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Yep.
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Basically, we're
just going to stir this
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until all of the nuts
are covered in the mixture.
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This is gonna
cook for 12 minutes,
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stirring constantly.
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And then you'd lay it out
on a parchment lined sheet
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and let them dry.
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And they're absolutely amazing.
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How long do you
let them dry for?
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A few hours is fine.
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You could do
overnight if you're...
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You know, in your holiday prep
if you wanted to make these,
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these are something
you could easily make
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a day or two days
before your holiday meal
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or when you're
gonna have company.
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Wow! Sure it smells good.
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This is something
that you could present
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in little gift bags
to your guests for dinner
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or just, you know, put them,
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you know, in a bowl
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so that people
can hop themselves
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and have a
little pre-dinner snack.
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That's right, beautiful.
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Would you like
to try one, Angela?
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Oh, okay. Let's see.
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This is already done so.
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No sugar?
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No sugar. No sugar.
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No refined sugars.
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Refined. Maple syrup.
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Yes.
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This is absolutely delicious.
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Oh, my!
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And it has such a flavor.
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Yes, it does.
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It really has a nice flavor.
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And the heat
should be in medium.
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Yes, you wanna cook it
on medium to medium high,
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no higher than that.
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We don't want to burn
the syrup or the nuts.
00:07:04.32\00:07:06.96
Okay.
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Wow, and it smells good
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so we're looking forward
to tasting this later on.
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I know the crew loves the food.
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Absolutely. Yeah.
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So in the meantime
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we have to go on
to our next recipe.
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Absolutely.
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Okay, let's do it.
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So our next recipe
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is our cranberry
sauce extravaganza.
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And so we're gonna give you
a couple of options with this.
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Go ahead.
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The first option
is to make it raw.
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Many of our customers
like to have sugar-free
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or unsweetened
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or using raw
cranberries from scratch.
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Okay.
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So this is a raw from
scratch type of recipe.
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Okay, let's try this.
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Now this looks
00:08:38.58\00:08:39.91
like a pretty
easy recipe, Heidi.
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It is.
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You know, we just think that,
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you know, when you're
planning your holiday menu,
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you may have some
very extensive dishes,
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like some of the ones
that we're gonna show today.
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And you don't want
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all of your dishes
to be extensive, right?
00:08:52.96\00:08:55.16
You'll be in the
kitchen for days.
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That's true.
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So we've got a
really, really way,
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a really easy and fun way
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that you can kind of just cut
a little bit of your time short
00:09:02.60\00:09:05.44
and still present an
amazing, beautiful dish.
00:09:05.47\00:09:08.34
Guests are blown away by this
00:09:08.38\00:09:10.71
and if they only
knew how easy it is.
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We just are gonna mix
these canned items together.
00:09:12.91\00:09:15.82
Now we just want to say
00:09:15.85\00:09:17.19
that when you're
buying canned items,
00:09:17.22\00:09:18.75
if possible,
00:09:18.79\00:09:20.12
especially with
the cranberry sauces,
00:09:20.16\00:09:22.62
you want to look for the organic
00:09:22.66\00:09:25.13
and in a can that's
free of the BPA lining.
00:09:25.16\00:09:29.30
But the reason you
want to get organic
00:09:29.33\00:09:31.00
is because the ones
that are not organic
00:09:31.03\00:09:33.20
contain high
fructose corn syrup,
00:09:33.23\00:09:35.24
and that's not good
for any of our waistlines,
00:09:35.27\00:09:37.27
especially at the holidays.
00:09:37.31\00:09:38.67
That's right.
00:09:38.71\00:09:40.04
People always gain
weight during the holidays.
00:09:40.08\00:09:41.74
Yeah, so we need to keep
it as healthy as possible.
00:09:41.78\00:09:43.95
So you want to just get
organic canned cranberry sauces.
00:09:43.98\00:09:48.18
Okay. Ivan, let's
do this. All right.
00:09:48.22\00:09:50.12
So I'm gonna add
the cranberry sauce.
00:09:50.15\00:09:53.62
If you look at the
color, it's so beautiful, right?
00:09:53.66\00:09:55.59
Yes, it is. It's natural.
00:09:55.62\00:09:57.43
You're right. Look
at all these colors.
00:09:57.46\00:10:01.40
And let's see. Let me hold it...
00:10:01.43\00:10:03.33
Okay, so we're pouring it in.
00:10:03.37\00:10:04.93
Yes.
00:10:04.97\00:10:07.14
So these are cranberries,
00:10:07.17\00:10:09.30
I mean, and then oranges.
00:10:09.34\00:10:14.44
Wow!
00:10:14.48\00:10:15.81
And all these you
could get in the can, huh?
00:10:15.84\00:10:17.38
Yes.
00:10:17.41\00:10:18.75
That's great.
00:10:18.78\00:10:20.12
You just want to make
sure you get either organic
00:10:20.15\00:10:22.38
or that BPA-free lining,
00:10:22.42\00:10:23.99
really, you know,
our health matters.
00:10:24.02\00:10:25.35
Yes.
00:10:25.39\00:10:26.72
And what is this
BPA? What is that?
00:10:26.76\00:10:28.49
So that is called bisphenol,
something it's a long word.
00:10:28.52\00:10:34.46
And it actually is kind of like
a plastic, a form of plastic,
00:10:34.50\00:10:40.20
that's in the lining of the cans
00:10:40.24\00:10:42.40
and it's been linked
to autoimmune diseases,
00:10:42.44\00:10:45.77
cancers,
00:10:45.81\00:10:47.14
and other health conditions
00:10:47.18\00:10:49.18
that God doesn't
want any of us to have.
00:10:49.21\00:10:51.48
That's right. No, we doesn't.
00:10:51.51\00:10:52.91
Right.
00:10:52.95\00:10:54.28
So I'm just mixing all
the fruits together and...
00:10:54.32\00:10:59.89
Look at the colors. Yeah.
00:10:59.92\00:11:01.26
Yeah, you just want
to get it mixed together
00:11:01.29\00:11:03.09
to be combined
00:11:03.12\00:11:04.46
and then, of
course, those roasted pecans
00:11:04.49\00:11:06.63
that we made
already will go on the top.
00:11:06.66\00:11:08.73
They can also get
mixed in throughout.
00:11:08.76\00:11:11.37
And it just makes a
beautiful presentation.
00:11:11.40\00:11:13.77
Of course, the
fruits in the pineapple
00:11:13.80\00:11:16.44
and the orange, you
want to drain those.
00:11:16.47\00:11:19.17
And I highly recommend
00:11:19.21\00:11:20.98
that you get them
like the pineapple
00:11:21.01\00:11:23.11
in pineapple juice
rather than in a syrup.
00:11:23.14\00:11:26.38
And often, you
can get the mandarins
00:11:26.41\00:11:29.05
in a pear juice or
something like that
00:11:29.08\00:11:31.39
rather than a syrup.
00:11:31.42\00:11:32.75
It's healthier. Okay.
00:11:32.79\00:11:34.42
All right, Ivan.
00:11:34.46\00:11:35.79
Let's add the
pecans, the roasted pecans.
00:11:35.82\00:11:37.86
Yeah, that we did earlier.
00:11:37.89\00:11:41.13
You can either leave them on top
00:11:41.16\00:11:42.70
or mix them throughout.
00:11:42.73\00:11:44.07
Right.
00:11:44.10\00:11:45.43
Just for decoration
00:11:45.47\00:11:46.80
I just like to
place one on the top.
00:11:46.84\00:11:48.30
On the top, yeah.
00:11:48.34\00:11:51.31
Yeah, that's nice.
00:11:51.34\00:11:53.27
Beautiful.
00:11:53.31\00:11:54.64
And that's
00:11:54.68\00:11:56.01
your holiday
cranberry sauce extravaganza.
00:11:56.04\00:11:58.01
Heidi, that was so easy.
00:11:58.05\00:11:59.68
So easy.
00:11:59.71\00:12:01.35
Wow! Wait till you taste it.
00:12:01.38\00:12:02.92
Okay. Now I have to taste it.
00:12:02.95\00:12:04.49
It's so much better than
just plain cranberry sauce
00:12:04.52\00:12:07.56
from a can, right?
00:12:07.59\00:12:08.92
Oh, my! Let's see.
00:12:08.96\00:12:12.23
Okay, here we go.
00:12:12.26\00:12:13.70
Flavorful, right?
00:12:19.20\00:12:20.74
Reminds me of Thanksgiving.
00:12:20.77\00:12:23.04
Christmas. Christmas.
00:12:23.07\00:12:24.41
Yeah, both of those holidays
you could serve this for sure.
00:12:24.44\00:12:27.98
Wow! That was delicious. Wow!
00:12:28.01\00:12:30.18
We have so many
recipes to cover.
00:12:30.21\00:12:32.85
So we need...
00:12:32.88\00:12:34.22
That was good,
that was really good.
00:12:34.25\00:12:35.62
But we need to move
right on to the next recipe.
00:12:35.65\00:12:39.05
Let's talk about that.
00:12:39.09\00:12:40.52
Share with us.
00:12:40.56\00:12:41.89
Next recipe
00:12:41.92\00:12:43.26
is cherry
butternut squash stuffing.
00:12:43.29\00:12:46.49
Okay, let's try this.
00:13:29.17\00:13:31.97
Now stuffing, lot of
people during this time of year
00:13:32.01\00:13:35.88
have stuffing, turkey stuffing,
00:13:35.91\00:13:38.58
but this one is
totally healthy, isn't it?
00:13:38.61\00:13:41.48
Yes, absolutely.
00:13:41.52\00:13:43.02
Remember, everything that we do
00:13:43.05\00:13:44.39
at Heidi's Health Kitchen
is wholefood plant-based.
00:13:44.42\00:13:47.16
So we're using
the butternut squash
00:13:47.19\00:13:49.49
and onion
00:13:49.52\00:13:51.13
and instead of
just having a stuffing
00:13:51.16\00:13:54.20
that's just like
nuts and breadcrumbs
00:13:54.23\00:13:56.63
and that type of thing or bread,
00:13:56.67\00:13:59.60
we really want to
get as many vegetables
00:13:59.63\00:14:01.60
into our diet as possible.
00:14:01.64\00:14:03.37
Love that. Love that.
00:14:03.41\00:14:04.74
So let's get this going. Yes.
00:14:04.77\00:14:06.24
Now we mentioned in the recipe
00:14:06.27\00:14:08.14
that you could
use a vegan butter,
00:14:08.18\00:14:10.75
but we have many, many customers
00:14:10.78\00:14:13.31
and even at our
pop-up restaurant
00:14:13.35\00:14:15.22
we offer oil-free as an option.
00:14:15.25\00:14:18.59
And so actually we
cooked this oil-free
00:14:18.62\00:14:21.12
and we're gonna do
that for you today.
00:14:21.16\00:14:22.49
I'm excited.
00:14:22.52\00:14:23.86
And so instead of using
oil, you would use water.
00:14:23.89\00:14:26.86
In this case today,
we're using a vegetable broth.
00:14:26.90\00:14:30.07
We're gonna cook the
squash in the vegetable broth.
00:14:30.10\00:14:32.43
To give it a
good flavor, isn't it?
00:14:32.47\00:14:33.80
Yeah, absolutely.
00:14:33.84\00:14:35.17
So, Ivan,
00:14:35.20\00:14:36.54
if you want to
turn that on for us,
00:14:36.57\00:14:37.91
we're going to get this going.
00:14:37.94\00:14:39.27
Now once you get
your vegetable broth in
00:14:39.31\00:14:41.44
and you get
your butternut squash
00:14:41.48\00:14:43.24
and your onions going,
00:14:43.28\00:14:45.31
this just needs to cook
00:14:45.35\00:14:47.05
until the butternut
squash is like semi-soft,
00:14:47.08\00:14:51.22
because you don't want it mush.
00:14:51.25\00:14:52.59
You know, what I mean?
00:14:52.62\00:14:53.96
You don't want it mushy,
00:14:53.99\00:14:55.32
you want it to
have some texture.
00:14:55.36\00:14:57.76
And so we're gonna put in
also our chopped rosemary,
00:14:57.79\00:15:03.16
chopped fresh rosemary.
00:15:03.20\00:15:06.43
And we need to let these flavors
00:15:06.47\00:15:08.67
kind of like meld in together.
00:15:08.70\00:15:10.97
And, you know, we can see now
00:15:11.01\00:15:12.81
that the butternut
squash is light colored,
00:15:12.84\00:15:16.04
but as it cooks
it'll get brighter,
00:15:16.08\00:15:18.25
and that's how you'll
know that it's cooking.
00:15:18.28\00:15:21.28
But, of course, butternut squash
00:15:21.32\00:15:22.88
is one of those vegetables
that is high in beta-carotene.
00:15:22.92\00:15:26.65
And so it has a
lot of health benefits.
00:15:26.69\00:15:30.09
And, you know,
00:15:30.13\00:15:31.46
this is something
that if you wanted to,
00:15:31.49\00:15:32.83
you could do with acorn squash,
00:15:32.86\00:15:34.43
if butternut squash
00:15:34.46\00:15:35.80
isn't readily available for you,
00:15:35.83\00:15:37.53
you can use other squashes.
00:15:37.57\00:15:39.33
But at this time of
the year at the holidays,
00:15:39.37\00:15:40.94
you can find a butternut squash
usually just about anywhere.
00:15:40.97\00:15:43.07
Yeah, that's
right, that's right.
00:15:43.10\00:15:45.64
So we would cook this
until it is semi-soft.
00:15:45.67\00:15:50.15
Again, we don't want mush,
00:15:50.18\00:15:51.91
but we need these
chunks to cook a little bit.
00:15:51.95\00:15:55.55
And as needed, you can add
more of the vegetable broth.
00:15:55.58\00:16:00.09
Oh! You can?
Okay. Yeah, absolutely.
00:16:00.12\00:16:03.16
And then we're also
gonna add some salt.
00:16:03.19\00:16:05.43
The salt will actually help
it to cook a little quicker,
00:16:05.46\00:16:07.20
so we're gonna add that in.
00:16:07.23\00:16:08.56
Now do you use
the sea salt? We do.
00:16:08.60\00:16:10.63
We generally prefer pink salt,
00:16:10.67\00:16:12.83
like a pink Himalayan
salt even over a sea salt.
00:16:12.87\00:16:17.07
That is our preference.
00:16:17.11\00:16:19.47
Yes.
00:16:19.51\00:16:21.34
Now as this starts to cook,
00:16:21.38\00:16:23.61
as the butternut squash
00:16:23.65\00:16:25.85
becomes a little bit more tender
00:16:25.88\00:16:27.42
and it's starting to cook,
00:16:27.45\00:16:28.88
then we would
add our breadcrumbs.
00:16:28.92\00:16:32.12
Now everything at
Heidi's Health Kitchen
00:16:32.15\00:16:33.49
is gluten-free,
00:16:33.52\00:16:34.86
so we even use
gluten-free breadcrumbs.
00:16:34.89\00:16:36.89
Oh, very good. Yeah, absolutely.
00:16:36.93\00:16:39.09
So then as this is cooking,
00:16:39.13\00:16:40.83
we're gonna add
in our breadcrumbs,
00:16:40.86\00:16:43.23
our pecan pieces
00:16:43.26\00:16:45.10
and our chopped tart
Montmorency cherries.
00:16:45.13\00:16:48.10
Did you know that...
00:16:48.14\00:16:49.47
Wait a minute, what is that?
00:16:49.50\00:16:50.84
These are tart
Montmorency cherries.
00:16:50.87\00:16:53.31
So this is a tart
dried variety of cherry.
00:16:53.34\00:16:57.11
And did you know
00:16:57.15\00:16:58.48
that tart
Montmorency cherries are...
00:16:58.51\00:17:00.98
They have the
highest amount of...
00:17:01.02\00:17:03.79
Melatonin.
00:17:03.82\00:17:05.15
Melatonin out of anything
in the plant-based world.
00:17:05.19\00:17:07.89
So if you have trouble sleeping,
00:17:07.92\00:17:10.89
if you have aches and pains,
00:17:10.93\00:17:12.79
if you...
00:17:12.83\00:17:14.16
It also reduces inflammation.
00:17:14.20\00:17:16.30
And we actually sell
tart cherries bagged,
00:17:16.33\00:17:20.74
because we buy
them in huge bulk.
00:17:20.77\00:17:22.27
Oh! Yes, yes.
00:17:22.30\00:17:23.64
So we just offer them
at a really great price
00:17:23.67\00:17:25.11
because we can.
00:17:25.14\00:17:26.47
And we recommend that people
who are having sleep issues
00:17:26.51\00:17:30.58
that you take a quarter to
a third of a cup of cherries
00:17:30.61\00:17:33.68
and put them in a glass,
and fill the glass with water,
00:17:33.72\00:17:36.99
and let them sit during the day.
00:17:37.02\00:17:38.95
You can cover it and
put it in the fridge.
00:17:38.99\00:17:40.62
And at night
before you go to bed,
00:17:40.66\00:17:42.82
you drink the tart cherry juice,
00:17:42.86\00:17:45.46
and it will help you
to fall asleep sooner
00:17:45.49\00:17:48.13
and stay asleep longer.
00:17:48.16\00:17:49.86
I have never heard of that.
00:17:49.90\00:17:51.23
Yes, it's an
amazing health benefit.
00:17:51.27\00:17:53.13
God is so good to us. Naturally.
00:17:53.17\00:17:55.17
Yes.
00:17:55.20\00:17:56.54
Okay, so we're
adding our breadcrumbs,
00:17:56.57\00:17:58.57
which will kind of,
00:17:58.61\00:17:59.94
you know, hold this
together a little bit.
00:17:59.97\00:18:02.21
We're adding our
pecans and our tart cherries.
00:18:02.24\00:18:06.75
It's very good, smells great.
00:18:12.35\00:18:13.69
Yeah. Oh, my.
00:18:13.72\00:18:15.76
And so again,
if it gets too dry,
00:18:15.79\00:18:17.16
you just put,
you know, put maybe,
00:18:17.19\00:18:18.79
you know, a
couple of tablespoons
00:18:18.83\00:18:20.63
or a tablespoon at a time
of the broth if it's too dry.
00:18:20.66\00:18:24.33
And then if it's too liquidy,
00:18:24.37\00:18:26.03
just add in another
half tablespoon or so
00:18:26.07\00:18:28.44
of breadcrumbs
00:18:28.47\00:18:29.80
to get the consistency you want.
00:18:29.84\00:18:31.17
Can you double
this recipe? Absolutely.
00:18:31.21\00:18:32.57
You can double this
recipe. Absolutely, for sure.
00:18:32.61\00:18:34.58
Yeah, yeah, double,
triple. Okay, great.
00:18:34.61\00:18:36.71
You can turn that off, Ivan.
00:18:36.75\00:18:38.18
And then we are
just going to pour this
00:18:38.21\00:18:42.65
into a bowl.
00:18:42.68\00:18:44.55
Okay.
00:18:44.59\00:18:46.52
Sure it smells good.
00:18:46.55\00:18:48.12
And so again, if
you like your squash
00:18:54.10\00:18:56.93
or your stuffing more moist,
00:18:56.97\00:18:59.17
you would just add a
little bit more of the broth.
00:18:59.20\00:19:02.64
Right.
00:19:02.67\00:19:04.01
And then we usually
just put some fresh rosemary
00:19:04.04\00:19:06.54
right on top as well.
00:19:06.57\00:19:07.91
Oh, beautiful. Okay.
00:19:07.94\00:19:10.11
But help yourself, Angela,
if you'd like to give it a try.
00:19:10.15\00:19:11.75
It's hot.
00:19:11.78\00:19:13.11
You can see the
steam coming off of it,
00:19:13.15\00:19:14.48
so just be careful.
00:19:14.52\00:19:15.85
I'll just have
a little bit of it
00:19:15.88\00:19:17.22
and see how it tastes.
00:19:17.25\00:19:18.59
Here we go.
00:19:18.62\00:19:19.95
It cooked pretty fast.
00:19:23.53\00:19:24.86
Yeah, it does cook pretty fast.
00:19:24.89\00:19:27.06
And with the nuts it's great.
00:19:27.10\00:19:28.86
Yeah, the rosemary
adds a nice flavor too.
00:19:28.90\00:19:30.67
And that's pretty easy.
00:19:30.70\00:19:32.20
It is pretty easy.
Smells great as well.
00:19:32.23\00:19:34.30
We want to give
you some easy recipes
00:19:34.34\00:19:36.30
and some that are a
little bit more complex
00:19:36.34\00:19:38.57
that you can really,
really wow your guests with.
00:19:38.61\00:19:41.28
Yeah, and you will with this.
00:19:41.31\00:19:42.64
And the thing is
00:19:42.68\00:19:44.01
you could make this
any time of the year.
00:19:44.05\00:19:45.38
Of course.
00:19:45.41\00:19:46.75
As long as the
squash is available.
00:19:46.78\00:19:48.12
As long as you can
find the squash, yeah.
00:19:48.15\00:19:49.92
Okay, let's go on
to our next recipe.
00:19:49.95\00:19:54.26
Okay, so our next recipe,
00:19:54.29\00:19:55.72
we are gonna make a
gluten-free mock turkey roll.
00:19:55.76\00:19:59.79
Okay, let's try this recipe.
00:20:47.74\00:20:49.68
All right.
00:20:49.71\00:20:51.91
This time of year
00:20:51.95\00:20:53.28
many people have big old turkeys
00:20:53.31\00:20:55.52
in their homes.
00:20:55.55\00:20:56.95
And today, we
have a mock turkey.
00:20:56.99\00:20:59.69
So, Heidi, share with us
more about this mock turkey.
00:20:59.72\00:21:01.86
Sure.
00:21:01.89\00:21:03.22
So this is actually a
gluten-free mock turkey roll,
00:21:03.26\00:21:06.56
and it's stuffed actually
00:21:06.59\00:21:08.30
with the cherry
butternut stuffing
00:21:08.33\00:21:10.83
that we just made.
00:21:10.87\00:21:12.20
Oh, very good.
00:21:12.23\00:21:13.57
So we're gonna walk
you through how to do it.
00:21:13.60\00:21:14.94
It's really easy.
00:21:14.97\00:21:16.30
You've got a set
of dry ingredients,
00:21:16.34\00:21:17.71
the wet ingredients are
gonna go in the blender.
00:21:17.74\00:21:20.44
So Ivan is gonna mix
up the dry ingredients
00:21:20.48\00:21:22.74
and I'm gonna walk you through
00:21:22.78\00:21:24.55
putting the wet
ingredients in the blender,
00:21:24.58\00:21:26.98
and we're gonna combine it,
00:21:27.02\00:21:28.35
and that will be like
the actual outer roll,
00:21:28.38\00:21:32.92
the stuffing is the filling.
00:21:32.95\00:21:34.86
Very good.
00:21:34.89\00:21:36.22
What kind of flour is that?
00:21:36.26\00:21:37.63
So that's chickpea flour
that you cannot substitute.
00:21:37.66\00:21:41.86
The chickpea flour has a texture
00:21:41.90\00:21:43.60
that's gonna hold this together,
00:21:43.63\00:21:45.53
so you must use chickpea flour.
00:21:45.57\00:21:47.80
And this is almond meal.
00:21:47.84\00:21:49.67
Yes, almond
meal or almond flour.
00:21:49.70\00:21:52.14
I never heard of chickpea flour.
00:21:52.17\00:21:54.04
That's new for me. Okay.
00:21:54.08\00:21:56.44
And then tapioca.
00:21:56.48\00:21:59.31
Tapioca.
00:21:59.35\00:22:02.18
Very good.
00:22:02.22\00:22:03.55
So you're doing the wet, Heidi?
00:22:03.59\00:22:06.29
Yes, now in the wet ingredients,
00:22:06.32\00:22:09.06
we are using nettle tea.
00:22:09.09\00:22:11.19
Have you ever had or
heard of stinging nettles?
00:22:11.23\00:22:14.00
Yes. Stinging nettles, yes.
00:22:14.03\00:22:16.77
So what we did is
we made it into a tea.
00:22:16.80\00:22:20.90
We soaked...
00:22:20.94\00:22:22.97
Well, actually so
we boiled the water
00:22:23.00\00:22:25.91
and, by the way,
you can find the recipe
00:22:25.94\00:22:28.54
for making the nettle tea
00:22:28.58\00:22:30.15
on one of our
previous programs on 3ABN.
00:22:30.18\00:22:33.48
We made a curry nettle potato
00:22:33.52\00:22:36.42
and we actually
did make the nettle tea
00:22:36.45\00:22:38.85
right in front of you,
00:22:38.89\00:22:40.22
so you can go
back in the archives
00:22:40.26\00:22:42.02
and look that one up.
00:22:42.06\00:22:43.39
But basically,
00:22:43.43\00:22:44.76
for every quart of
water that you boil,
00:22:44.79\00:22:47.20
you'll use a tablespoon
of the dried stinging nettle.
00:22:47.23\00:22:50.90
Bring the water to a boil,
00:22:50.93\00:22:52.27
turn the heat off
00:22:52.30\00:22:53.64
'cause we don't
want to cook the nettle,
00:22:53.67\00:22:55.07
but it has to be
soaked to take away the sting.
00:22:55.10\00:22:58.07
Oh! Yes.
00:22:58.11\00:22:59.44
Is there a sting? Yes.
00:22:59.47\00:23:00.81
There is.
00:23:00.84\00:23:02.51
Yes, whether you're
using fresh nettles or dry,
00:23:02.54\00:23:05.18
we want to
completely remove any sting.
00:23:05.21\00:23:06.92
Good.
00:23:06.95\00:23:08.28
So that we can get
the health benefits.
00:23:08.32\00:23:09.65
And the health benefits
00:23:09.68\00:23:11.02
are that stinging
nettle is excellent
00:23:11.05\00:23:14.19
for cleansing the liver.
00:23:14.22\00:23:16.62
Excellent for the liver.
00:23:16.66\00:23:18.86
Really? That's new... Excellent.
00:23:18.89\00:23:20.40
High in magnesium,
00:23:20.43\00:23:21.86
so it helps
reduce aches and pains.
00:23:21.90\00:23:23.77
So you might want to
check out stinging nettle.
00:23:23.80\00:23:28.14
Okay.
00:23:28.17\00:23:29.50
All right. All right, so...
00:23:29.54\00:23:30.97
So the actual soaked nettles.
00:23:31.01\00:23:34.08
We're actually
going to add at the end,
00:23:34.11\00:23:36.14
because we don't want
our turkey roll to be green.
00:23:36.18\00:23:38.91
Oh! Does that make sense?
00:23:38.95\00:23:40.28
That does. So the very last one.
00:23:40.32\00:23:41.88
So that is the last thing
00:23:41.92\00:23:43.62
and you'll add that to the bowl.
00:23:43.65\00:23:44.99
So actually, Ivan,
00:23:45.02\00:23:46.35
you could add that right
now to your dry ingredients
00:23:46.39\00:23:48.76
because you
don't want to put that
00:23:48.79\00:23:50.13
in the blender,
00:23:50.16\00:23:51.49
otherwise you'll have
a green mock turkey roll
00:23:51.53\00:23:53.80
and that's not
the most appetizing
00:23:53.83\00:23:55.16
for your guest.
00:23:55.20\00:23:56.53
No, no.
00:23:56.56\00:23:57.90
That's not going
to impress anyone.
00:23:57.93\00:23:59.27
No.
00:23:59.30\00:24:00.64
No one wants a
green turkey roll.
00:24:00.67\00:24:02.00
Yeah.
00:24:02.04\00:24:03.37
No, and the green
looks like seaweed.
00:24:03.41\00:24:06.78
A little bit, yeah.
00:24:06.81\00:24:08.91
Okay, so you're
gonna blend that together.
00:24:08.94\00:24:10.28
Okay,
00:24:10.31\00:24:11.65
so I just need to
blend this together
00:24:11.68\00:24:13.01
just enough to
break up the cashews.
00:24:13.05\00:24:14.75
That's really the
only thing hard in here.
00:24:14.78\00:24:17.22
Yeah, yeah.
00:24:17.25\00:24:20.36
Okay, very good.
00:24:20.39\00:24:22.06
Here we go.
00:24:22.09\00:24:23.43
Okay.
00:24:32.60\00:24:34.20
Let's do it one more time.
00:24:34.24\00:24:35.57
Okay, I don't
hear any more cashews.
00:24:42.24\00:24:43.58
We should be good.
00:24:43.61\00:24:44.98
All right. Nice and smooth.
00:24:45.01\00:24:46.61
Yes, we want it to be smooth.
00:24:46.65\00:24:49.05
So can I put this
in the center, Ivan?
00:24:49.08\00:24:50.42
Yes.
00:24:50.45\00:24:52.75
So you want to get
00:24:52.79\00:24:54.12
all of this
mixture into the bowl.
00:24:54.16\00:24:56.83
This is your wet ingredients
00:24:56.86\00:24:58.86
and we need as much of
that as possible into the bowl.
00:24:58.89\00:25:04.63
Okay. So we can put that aside.
00:25:04.67\00:25:07.14
Oh, you can smell that.
00:25:12.47\00:25:14.11
Doesn't it smell
good? Yeah, very nice.
00:25:14.14\00:25:18.11
It's interesting.
00:25:18.15\00:25:19.48
I'm curious to see how
this is gonna come out.
00:25:19.51\00:25:21.22
Yeah. Yeah.
00:25:21.25\00:25:23.39
Now have you made
this for your customers?
00:25:23.42\00:25:25.29
Oh, yes.
00:25:25.32\00:25:26.65
We sell this
during the holiday times.
00:25:26.69\00:25:29.56
We cater as well.
00:25:29.59\00:25:30.93
In addition
00:25:30.96\00:25:32.29
to our pop-up
restaurant locally,
00:25:32.33\00:25:33.66
we offer catering.
00:25:33.70\00:25:35.03
So this is on our
holiday catering menu
00:25:35.06\00:25:37.07
for Thanksgiving
and for Christmas.
00:25:37.10\00:25:39.53
We sell a lot of these.
00:25:39.57\00:25:40.90
Wow. I'm sure people...
00:25:40.94\00:25:42.27
We make them in a single
roll, which we're making now
00:25:42.30\00:25:44.04
and we make it in
a double size roll,
00:25:44.07\00:25:46.14
a larger roll.
00:25:46.17\00:25:47.51
The single roll will serve about
00:25:47.54\00:25:49.11
eight people, eight slices.
00:25:49.14\00:25:50.48
Oh, really? Yes.
00:25:50.51\00:25:51.91
And New Yorkers are,
00:25:51.95\00:25:53.28
you know, they
are sometimes finicky
00:25:53.31\00:25:55.02
when it comes to eating and...
00:25:55.05\00:25:56.38
Yes.
00:25:56.42\00:25:57.75
I'm sure they enjoy this turkey.
00:25:57.79\00:25:59.12
Yes.
00:25:59.15\00:26:00.49
This is one of our
most popular holiday items.
00:26:00.52\00:26:03.86
We generally sell it in a bundle
00:26:03.89\00:26:07.00
and we sell it
00:26:07.03\00:26:08.36
with our
cranberry sauce extravaganza
00:26:08.40\00:26:10.53
and we sell it
00:26:10.57\00:26:11.90
with a side of
butternut squash stuffing.
00:26:11.93\00:26:13.94
Yum.
00:26:13.97\00:26:15.30
Yes, basically
we're giving you guys
00:26:15.34\00:26:17.57
like our holiday spread here.
00:26:17.61\00:26:19.67
Oh!
00:26:19.71\00:26:21.04
Your secrets,
you're giving them away.
00:26:21.08\00:26:24.48
Yeah, our most popular.
00:26:24.51\00:26:26.08
We have some other ones,
but these are really, you know,
00:26:26.11\00:26:29.35
and they're things
00:26:29.38\00:26:30.72
that people can't
find anywhere else.
00:26:30.75\00:26:32.09
You know what I mean?
00:26:32.12\00:26:33.46
So it's like...
00:26:33.49\00:26:34.82
I need that
fork, Ivan. This is...
00:26:34.86\00:26:36.19
Here we go. Oh, great.
00:26:36.22\00:26:37.56
So we just want to mix,
00:26:37.59\00:26:38.93
you know, the wet
and the dry ingredients
00:26:38.96\00:26:40.76
and a big fork works well
00:26:40.80\00:26:42.56
because if there's
any lumps in the flour,
00:26:42.60\00:26:45.33
you can just work it all
out right then and there,
00:26:45.37\00:26:48.14
until we get, you
know, a solid mixture here.
00:26:48.17\00:26:52.01
Okay, why don't
you have a cookbook?
00:26:52.04\00:26:55.31
Oh, we haven't had time.
00:26:55.34\00:26:57.11
Being Bible workers
and doing so many things,
00:26:57.15\00:27:00.62
just we're so busy.
00:27:00.65\00:27:02.18
Yeah. And you know what?
00:27:02.22\00:27:03.79
During, you know,
especially this time lately
00:27:03.82\00:27:06.62
because people are
ordering a lot online,
00:27:06.65\00:27:08.79
we've been so busy.
00:27:08.82\00:27:10.16
Yes.
00:27:10.19\00:27:11.53
Yes, this time of
year, this Christmas season,
00:27:11.56\00:27:12.93
a lot of people are ordering.
00:27:12.96\00:27:14.30
Yes, the Christmas
season and Valentine's Day
00:27:14.33\00:27:16.67
are our biggest
times of the year.
00:27:16.70\00:27:18.03
Oh, Valentines. That's right...
00:27:18.07\00:27:19.53
Yes, because people
are looking for chocolate.
00:27:19.57\00:27:21.94
Oh! Yes.
00:27:21.97\00:27:23.30
They get the carob.
They get carob and so...
00:27:23.34\00:27:24.67
Chocolate
00:27:24.71\00:27:26.04
and chocolate
substitute as well, alternate.
00:27:26.07\00:27:28.01
Yeah, that's true.
00:27:28.04\00:27:29.38
Yeah. Yeah.
00:27:29.41\00:27:30.75
You know, more and more.
00:27:30.78\00:27:32.11
Now we see this a
lot in New York City
00:27:32.15\00:27:33.95
because it's a
fast pace of life,
00:27:33.98\00:27:36.45
so you know that
more and more people
00:27:36.48\00:27:38.45
are coming down
with health issues
00:27:38.49\00:27:41.36
that are related to stress,
00:27:41.39\00:27:43.83
lack of proper sleep,
00:27:43.86\00:27:45.79
and they get to the point
00:27:45.83\00:27:47.70
where they have heart arrhythmia
00:27:47.73\00:27:49.50
or heart problems,
00:27:49.53\00:27:51.03
which are not
necessarily related
00:27:51.07\00:27:52.70
to heart disease,
00:27:52.73\00:27:54.67
but because of their lifestyle.
00:27:54.70\00:27:56.40
So this is lifestyle related.
00:27:56.44\00:27:59.37
And because of
that fast pace of life,
00:27:59.41\00:28:03.58
their heart just
can only take so much,
00:28:03.61\00:28:05.75
it creates a heart arrhythmia.
00:28:05.78\00:28:07.12
And often when those
people go to the doctor,
00:28:07.15\00:28:08.92
their doctor tells them
you have to cut caffeine,
00:28:08.95\00:28:11.92
no more
chocolate, no more coffee,
00:28:11.95\00:28:14.06
no more any of that.
00:28:14.09\00:28:15.42
Well, we have
three signature products
00:28:15.46\00:28:16.89
that can handle all their needs.
00:28:16.93\00:28:18.63
We have our
CARUBIES Carob Truffles
00:28:18.66\00:28:21.20
which do not have any caffeine.
00:28:21.23\00:28:23.60
We have our
CARUBELLA Carob Spread.
00:28:23.63\00:28:26.40
We also sell a
roasted fig beverage,
00:28:26.43\00:28:30.17
that's called FIGSPRESSO.
00:28:30.21\00:28:31.87
Oh! Yes.
00:28:31.91\00:28:33.24
Is that like a
coffee substitute?
00:28:33.27\00:28:34.61
It is.
00:28:34.64\00:28:35.98
Yes, made with
figs, organic figs.
00:28:36.01\00:28:37.35
Oh, my! Does that go well?
00:28:37.38\00:28:38.71
It does. Oh.
00:28:38.75\00:28:40.08
Yeah, so we've got
everything that someone needs.
00:28:40.12\00:28:42.72
And because of
the fast pace of life
00:28:42.75\00:28:44.45
in New York and New York City,
00:28:44.49\00:28:45.89
we're seeing that more and more.
00:28:45.92\00:28:47.69
Their doctors
are telling people,
00:28:47.72\00:28:49.46
you can't have caffeine.
00:28:49.49\00:28:51.06
So they think what
am I gonna do, right?
00:28:51.09\00:28:53.53
Yeah, yeah. Yeah.
00:28:53.56\00:28:54.90
What they're gonna
do without their coffee?
00:28:54.93\00:28:56.26
Exactly.
00:28:56.30\00:28:57.63
We have a
substitute for that, don't we?
00:28:57.67\00:28:59.00
Yeah.
00:28:59.03\00:29:00.37
Okay, so now we're
gonna spread this out.
00:29:00.40\00:29:02.60
Yes, let's see how you do that.
00:29:02.64\00:29:03.97
So I'm gonna take
away the fork because...
00:29:04.01\00:29:06.98
Okay. That'll get in the way.
00:29:07.01\00:29:08.44
All right.
00:29:08.48\00:29:09.81
And so we are going to
spread this out onto...
00:29:09.84\00:29:15.78
Now you want to have
a first layer of foil,
00:29:15.82\00:29:19.52
and then on top
of that parchment.
00:29:19.55\00:29:21.02
Parchment paper. Okay?
00:29:21.06\00:29:22.39
'Cause we don't want the
foil up against the food.
00:29:22.42\00:29:23.76
Yes. Do you know what I mean?
00:29:23.79\00:29:26.26
But it needs the foil,
00:29:26.29\00:29:27.66
you know, to bake
00:29:27.70\00:29:30.17
at the high
temperature and everything so.
00:29:30.20\00:29:31.53
Right.
00:29:31.57\00:29:32.90
Okay, so I'll give you this.
00:29:32.93\00:29:34.30
Now the key to
this to make a roll
00:29:34.34\00:29:37.07
is you want to hold your hand
and pull away from your hand.
00:29:37.11\00:29:40.84
Just, you know,
00:29:40.88\00:29:42.21
if you want to do
this slight quicker.
00:29:42.24\00:29:43.58
Like a paste.
00:29:43.61\00:29:44.95
Yeah, and you want to
make this a rectangular shaped.
00:29:44.98\00:29:49.85
So each direction,
00:29:49.88\00:29:51.92
you know, we just have
to go in a rectangular.
00:29:51.95\00:29:55.59
We need that in that shape.
00:29:55.62\00:29:57.86
And, you know, so
you can turn it, right?
00:29:57.89\00:30:00.43
So you can get it in a
shape that you can roll.
00:30:00.46\00:30:04.27
Now one of these spatulas,
00:30:04.30\00:30:05.63
once you've got
00:30:05.67\00:30:07.00
your shape works out really well
00:30:07.04\00:30:08.37
'cause you can drag it across.
00:30:08.40\00:30:09.74
So that it's even,
00:30:09.77\00:30:11.11
so that you don't have
parts that are like too thick
00:30:11.14\00:30:13.14
and parts that are too thin.
00:30:13.17\00:30:15.58
So again, we can turn it
and get more going this way.
00:30:15.61\00:30:19.58
So really, a rubber spatula
00:30:19.61\00:30:21.22
really, really
helps to spread this out.
00:30:21.25\00:30:24.29
And I'm trying to do this
fast for the sake of time,
00:30:24.32\00:30:27.09
'cause I want you guys
to see how we roll it up.
00:30:27.12\00:30:30.59
Because once you
learn to do this,
00:30:30.63\00:30:32.93
you'll be able to do
it easily on your own.
00:30:32.96\00:30:36.36
Now for several
years in New York City,
00:30:36.40\00:30:38.50
we gave
hands-on cooking classes.
00:30:38.53\00:30:40.60
We had a program
called COOK With US,
00:30:40.64\00:30:42.67
where we rented a
gourmet commercial kitchen
00:30:42.70\00:30:45.64
on West 51st Street,
00:30:45.67\00:30:47.64
and we could
have up to 15 students
00:30:47.68\00:30:49.94
in that kitchen and we would...
00:30:49.98\00:30:52.25
Yeah, we would cook
00:30:52.28\00:30:53.62
an entire five-course meal
together with our students.
00:30:53.65\00:30:57.02
And this is one of
the recipes they learned,
00:30:57.05\00:30:59.85
because once you do it once,
00:30:59.89\00:31:01.32
you'll be able to do it
easier and easier the next time.
00:31:01.36\00:31:05.23
Oh my! Did you
have a lot of students?
00:31:05.26\00:31:06.93
We did.
00:31:06.96\00:31:08.30
We usually, you know,
00:31:08.33\00:31:09.66
filled up our
classes pretty much.
00:31:09.70\00:31:11.03
We had no less than
10. From the community?
00:31:11.07\00:31:12.73
Yes, yep.
00:31:12.77\00:31:14.10
Now that was a paid class. Yeah.
00:31:14.14\00:31:16.94
You know,
because they had to pay
00:31:16.97\00:31:18.31
for the
ingredients and so forth.
00:31:18.34\00:31:19.67
Yes, yes.
00:31:19.71\00:31:21.08
But in addition to
that... So they paid?
00:31:21.11\00:31:22.51
Yeah, they paid.
00:31:22.54\00:31:23.88
Praise the Lord. Yeah.
00:31:23.91\00:31:25.28
How did you advertise that?
00:31:25.31\00:31:26.72
Facebook.
00:31:26.75\00:31:28.08
Really?
00:31:28.12\00:31:29.45
Yeah, social
media advertisement.
00:31:29.48\00:31:30.82
Very good. Yeah.
00:31:30.85\00:31:32.19
People came out. Yeah.
00:31:32.22\00:31:33.86
So you just spread it
right across and you just go...
00:31:33.89\00:31:35.22
You just spread it.
00:31:35.26\00:31:36.59
And you want it to be
like, you know, as rectangular,
00:31:36.62\00:31:39.53
you know, as you can.
00:31:39.56\00:31:41.30
Yes.
00:31:41.33\00:31:42.66
It doesn't have to be perfect,
00:31:42.70\00:31:44.03
because it's going to roll
up and nobody's ever gonna know.
00:31:44.07\00:31:46.84
But, you know,
you just want it to be
00:31:46.87\00:31:48.64
as rectangular
00:31:48.67\00:31:50.27
and as even if the
edges are a little bit thin.
00:31:50.31\00:31:53.38
You know, just drag
a little bit more over.
00:31:53.41\00:31:57.25
And...
00:31:57.28\00:31:59.28
Okay.
00:31:59.31\00:32:00.65
So now on top of this
00:32:00.68\00:32:02.65
goes our
butternut squash stuffing
00:32:02.68\00:32:07.02
that we just made,
00:32:07.06\00:32:08.39
because that is the
filling of this roll.
00:32:08.42\00:32:10.56
Here we go.
00:32:10.59\00:32:12.96
So you just want to spread that.
00:32:12.99\00:32:16.83
I usually put it like a
little bit in the middle
00:32:16.87\00:32:18.83
and then just spread it out,
00:32:18.87\00:32:20.20
but you don't want it
too close to the edges,
00:32:20.24\00:32:22.70
'cause we need
room to roll this up.
00:32:22.74\00:32:24.97
Oh, yeah.
00:32:25.01\00:32:26.34
But you want to spread it long
00:32:26.37\00:32:28.94
and as much in the
middle as possible.
00:32:28.98\00:32:33.42
All right, so we'll put
00:32:33.45\00:32:34.78
a little bit
more here on this end.
00:32:34.82\00:32:36.15
And you can pile it high,
00:32:36.18\00:32:37.65
because we're
gonna pull up the paper
00:32:37.69\00:32:39.95
and roll these edges together.
00:32:39.99\00:32:41.82
Okay.
00:32:41.86\00:32:43.19
So you might the first time
need a little help doing this.
00:32:43.22\00:32:45.86
It might not be that easy,
00:32:45.89\00:32:47.66
but you'd want to start
with this side of the paper.
00:32:47.70\00:32:51.73
You can fold it
over if you want.
00:32:51.77\00:32:53.64
Now we have to bring this
side up to meet this side.
00:32:53.67\00:32:58.41
And we're gonna make a seam.
00:32:58.44\00:33:00.04
Oh, yeah.
00:33:00.08\00:33:01.41
All right, so we're
gonna pull this side up
00:33:01.44\00:33:03.68
and you just want
to pull them together
00:33:03.71\00:33:06.01
and you got to
cover your filling.
00:33:06.05\00:33:08.05
Yes. Right?
00:33:08.08\00:33:09.42
So you want to
pull them together
00:33:09.45\00:33:11.05
and hold the parchment together,
00:33:11.09\00:33:12.69
and then with your
finger just run it all along,
00:33:12.72\00:33:16.66
because we got to make a seam.
00:33:16.69\00:33:18.16
You can pull it tighter,
00:33:18.19\00:33:20.20
pull it tighter and
run your finger along.
00:33:20.23\00:33:23.47
So pull it as tight as you
can without ripping the paper,
00:33:23.50\00:33:27.00
because we got to
have a seam there.
00:33:27.04\00:33:29.17
And then
whatever is excess here,
00:33:29.20\00:33:30.71
you could just,
you know, fold it over.
00:33:30.74\00:33:33.17
Now on the end you might see
00:33:33.21\00:33:34.64
that it's gotten
a little bit longer
00:33:34.68\00:33:36.51
and you just want
to pull it together,
00:33:36.54\00:33:37.95
'cause we...
00:33:37.98\00:33:39.31
Can I move this, Ivan?
00:33:39.35\00:33:40.68
'Cause we got to
close up the ends, right?
00:33:40.72\00:33:43.15
So you kind of just form
the dough with your fingers
00:33:43.18\00:33:45.95
and then you're gonna
twist it to tie it off, right?
00:33:45.99\00:33:48.99
And then on the same side,
00:33:49.02\00:33:50.36
it's kind of
gotten a little long.
00:33:50.39\00:33:52.29
We're gonna push it together
00:33:52.33\00:33:53.83
and this helps the
seam form even more.
00:33:53.86\00:33:56.56
And you're gonna tie it up.
00:33:56.60\00:33:58.50
And now I like to put
00:33:58.53\00:34:01.07
the parchment
folded on the bottom.
00:34:01.10\00:34:04.41
You can see we've got
00:34:04.44\00:34:05.77
a pretty tight roll here, right?
00:34:05.81\00:34:08.28
Yes.
00:34:08.31\00:34:09.64
Now we're gonna
roll it in the foil.
00:34:09.68\00:34:12.41
And you wanna roll
this as firmly as you can.
00:34:12.45\00:34:16.58
Very nice.
00:34:16.62\00:34:17.95
And then again,
tie it off on the ends.
00:34:17.99\00:34:20.56
And this is gonna go in the oven
00:34:20.59\00:34:24.86
and it's gonna bake.
00:34:24.89\00:34:26.23
Now it needs an
hour and a half to bake.
00:34:26.26\00:34:28.00
Hour and half to bake?
00:34:28.03\00:34:29.36
It's gonna be
beautiful when you take it out.
00:34:29.40\00:34:30.93
Oh, my! Wow!
00:34:30.97\00:34:32.77
We will show
the finished product
00:34:32.80\00:34:34.57
at the end of the program.
00:34:34.60\00:34:35.97
Yes. So wow.
00:34:36.00\00:34:37.54
This is gonna be great.
00:34:37.57\00:34:39.27
This is it. And that's it.
00:34:39.31\00:34:40.64
That's simple.
00:34:40.68\00:34:42.01
And you just put it
in the oven for how long?
00:34:42.04\00:34:43.98
An hour and a half. An
hour and a half, you said.
00:34:44.01\00:34:45.35
Okay. Yeah.
00:34:45.38\00:34:46.72
All right.
00:34:46.75\00:34:48.08
Well, let's go
to the next recipe.
00:34:48.12\00:34:51.42
All right,
00:35:24.05\00:35:25.39
gravy is very
important for a roll like this.
00:35:25.42\00:35:26.76
Yes, we got to have gravy.
00:35:26.79\00:35:28.66
Yes, so let's do
this, Heidi. Yes.
00:35:28.69\00:35:31.06
So Ivan is gonna get
started sauteing our shallots.
00:35:31.09\00:35:34.90
Now again, you could
saute these in water.
00:35:34.93\00:35:37.97
We don't use oil
as much as possible,
00:35:38.00\00:35:40.74
but for more flavor
00:35:40.77\00:35:42.10
we're gonna saute them
in the vegetable broth.
00:35:42.14\00:35:43.91
I like it.
00:35:43.94\00:35:45.27
So while Ivan is doing that,
00:35:45.31\00:35:47.38
I'm gonna get started
with the flour mixture.
00:35:47.41\00:35:49.18
Okay.
00:35:49.21\00:35:50.55
Now we're gonna put our
flour mixture into a bowl.
00:35:50.58\00:35:53.08
Yeah.
00:35:53.11\00:35:54.45
And we're gonna add
00:35:54.48\00:35:55.82
a little bit of
our plant-based milk.
00:35:55.85\00:35:58.35
Now you could use an
almond milk or an oat milk,
00:35:58.39\00:36:01.62
cashew milk,
whatever is your choice.
00:36:01.66\00:36:03.79
And which one is
this that you're using?
00:36:03.83\00:36:05.16
This one is oat milk.
00:36:05.19\00:36:07.03
I haven't heard of the oat milk.
00:36:07.06\00:36:08.40
Oh! It's nice.
00:36:08.43\00:36:09.76
I really like it. Okay.
00:36:09.80\00:36:11.13
So we don't wanna add it all.
00:36:11.17\00:36:13.03
We're gonna add a little bit
00:36:13.07\00:36:14.90
because we first
want to whisk it together
00:36:14.94\00:36:18.51
and make sure
that there is no lumps.
00:36:18.54\00:36:20.91
Once we've got all the lumps out
00:36:20.94\00:36:22.44
then we can add the rest of it
00:36:22.48\00:36:23.81
and then we can
add the seasonings.
00:36:23.85\00:36:25.58
But we kind of want to
make like a thick paste.
00:36:25.61\00:36:28.18
Okay.
00:36:28.22\00:36:29.55
Because then
we'll be able to see
00:36:29.58\00:36:30.92
if there's lumps.
00:36:30.95\00:36:32.29
Yeah.
00:36:32.32\00:36:33.66
And we can just work it all out.
00:36:33.69\00:36:35.02
I like that.
00:36:35.06\00:36:36.39
So then slowly, slowly
00:36:36.42\00:36:37.76
we're just gonna add
a little bit more milk.
00:36:37.79\00:36:40.50
And again, we
just wanna make sure
00:36:40.53\00:36:43.03
that we're working
out any lumps that we see.
00:36:43.06\00:36:47.44
And, you know,
sometimes the lumps
00:36:47.47\00:36:49.34
could be hidden
in your whisk there,
00:36:49.37\00:36:50.71
so you just gotta
work it all around.
00:36:50.74\00:36:53.34
And once we don't see any lumps
00:36:53.38\00:36:56.08
we're gonna put in
the rest of our milk.
00:36:56.11\00:36:58.58
Okay, very good.
00:36:58.61\00:37:01.02
Once we've got our milk in,
00:37:01.05\00:37:02.55
we're just gonna
whisk that together
00:37:02.58\00:37:04.39
and incorporate that.
00:37:04.42\00:37:05.75
And as you're doing that,
00:37:05.79\00:37:07.29
you could start adding
your other ingredients,
00:37:07.32\00:37:09.86
like your salt
and your seasonings.
00:37:09.89\00:37:13.60
And this has a
lot of seasonings,
00:37:13.63\00:37:15.76
because mock turkey gravy
has to have a lot of flavor.
00:37:15.80\00:37:19.80
Yes.
00:37:19.83\00:37:21.17
And yeah, you
want it to taste good.
00:37:21.20\00:37:23.30
Yes, we don't
want it to be bland
00:37:23.34\00:37:25.71
or, you know, or
anything like that.
00:37:25.74\00:37:28.58
So we just wanna
add everything in,
00:37:28.61\00:37:32.55
just keep whisking it
to get all those lumps out.
00:37:32.58\00:37:35.38
Right.
00:37:35.42\00:37:37.02
That's coming out.
00:37:37.05\00:37:38.39
I'm gonna add in
the rest of these.
00:37:38.42\00:37:42.36
And we're gonna add
in our coconut aminos.
00:37:42.39\00:37:44.39
Actually, those can
go right into the pan.
00:37:44.43\00:37:47.50
And now that we've got
this all whisked together,
00:37:47.53\00:37:51.30
Ivan, we need to add the
rest of the vegetable broth
00:37:51.33\00:37:53.77
to the pan,
00:37:53.80\00:37:55.14
and then we will
add our flour mixture.
00:37:55.17\00:37:58.27
Oh, very good.
00:37:58.31\00:38:01.38
And you let it...
00:38:01.41\00:38:02.91
Are you gonna mix that?
This has to cook to thicken.
00:38:02.94\00:38:06.21
And although, it will thicken
00:38:06.25\00:38:08.32
a little bit in the
fridge when it's cooling,
00:38:08.35\00:38:11.45
for the most part
we need to thicken it
00:38:11.49\00:38:13.52
in the pan.
00:38:13.56\00:38:14.99
So we are gonna
have to cook this
00:38:15.02\00:38:18.96
and you'll want
to cook this at home
00:38:18.99\00:38:21.86
for probably at
least 15 to 20 minutes.
00:38:21.90\00:38:25.63
Oh, good.
00:38:25.67\00:38:27.00
So when it's
all in the pan here,
00:38:27.04\00:38:29.27
you want to mix it all in.
00:38:29.30\00:38:32.27
And I'm just
gonna scrape this out.
00:38:32.31\00:38:34.58
We want to get all those herbs
00:38:34.61\00:38:36.34
that are stuck on
the side of the bowl.
00:38:36.38\00:38:39.68
Very good.
00:38:39.71\00:38:41.05
Okay, now if you have
00:38:41.08\00:38:44.29
a plastic whisk or a
Teflon whisk, that's...
00:38:44.32\00:38:48.76
Not Teflon.
00:38:48.79\00:38:50.53
Yeah. Oh, what is it called?
00:38:50.56\00:38:52.06
You know, what
I'm talking about.
00:38:52.09\00:38:53.43
I know, what you
mean. The silicone.
00:38:53.46\00:38:54.96
Silicone.
00:38:55.00\00:38:56.33
If you have a silicone whisk,
00:38:56.36\00:38:57.70
you can continue to
whisk right here in the pan.
00:38:57.73\00:38:59.20
That's right, that's right.
00:38:59.23\00:39:00.57
Otherwise, you're
just going to stir
00:39:00.60\00:39:03.17
and you're just going to
want to let that thicken.
00:39:03.20\00:39:07.04
All right.
00:39:07.08\00:39:08.41
And once that's thickened,
00:39:08.44\00:39:09.78
you're gonna see
that the finished product
00:39:09.81\00:39:12.38
is just really,
really thick and beautiful.
00:39:12.41\00:39:15.72
And I mean, you
can almost like tilt it
00:39:15.75\00:39:18.32
and it's not pouring out, right?
00:39:18.35\00:39:19.75
Because it's really,
really nice and thick.
00:39:19.79\00:39:22.22
And this is gonna taste amazing
on your mock turkey roll.
00:39:22.26\00:39:28.56
You can also put
it on mashed potatoes,
00:39:28.60\00:39:30.83
anything that you
would use with a gravy.
00:39:30.87\00:39:33.30
Great. Oh, wow.
00:39:33.34\00:39:35.17
Well, we have to move
on to the next recipe.
00:39:35.20\00:39:38.51
What is that?
00:39:38.54\00:39:40.41
The next recipe
is the showstopper
00:39:40.44\00:39:44.55
here for the entree.
00:39:44.58\00:39:45.91
Okay, here we go.
00:39:45.95\00:39:47.28
It's our zucchini
cashewcotta rollups.
00:39:47.32\00:39:50.39
Okay, let's try this.
00:40:37.63\00:40:41.27
Okay, I'm excited
about this wonderful recipe.
00:40:41.30\00:40:44.07
Ivan, what are
you gonna be doing?
00:40:44.11\00:40:45.97
So I'm gonna be
making the filling
00:40:46.01\00:40:47.91
for the recipe
cashewcotta rollup.
00:40:47.94\00:40:51.15
And so we have spinach here
00:40:51.18\00:40:56.38
and I'm going to add the spinach
00:40:56.42\00:40:57.75
first into the bowl,
00:40:57.79\00:40:59.12
and then some
artichokes, chopped artichokes.
00:40:59.15\00:41:03.56
And this is
00:41:03.59\00:41:06.36
the egg replacement liquid.
00:41:06.39\00:41:12.23
And let's see, and I
have some cilantro and...
00:41:12.27\00:41:17.04
Oh, I love cilantro.
00:41:17.07\00:41:20.34
Mint.
00:41:20.38\00:41:21.71
And some mint.
00:41:21.74\00:41:23.08
It's gonna give it
an interesting flavor.
00:41:23.11\00:41:24.45
We have some mint here.
00:41:24.48\00:41:25.81
Okay.
00:41:25.85\00:41:27.18
And then garlic.
00:41:27.22\00:41:28.55
And garlic. Wow!
00:41:28.58\00:41:30.19
And, Heidi, what are
you doing over there?
00:41:30.22\00:41:31.59
So I'm making the ricotta cream.
00:41:31.62\00:41:33.92
And so we want this to
be combined and broken up,
00:41:33.96\00:41:37.46
but a little bit
chunky like a ricotta.
00:41:37.49\00:41:39.13
Oh, yeah, yeah.
00:41:39.16\00:41:40.50
It's not as creamy
as our cashew mayo.
00:41:40.53\00:41:43.26
Right. Okay.
00:41:43.30\00:41:45.03
So these are two
recipes in one actually.
00:41:45.07\00:41:46.87
Oh, yes, yes.
00:41:46.90\00:41:48.37
That's right.
00:41:48.40\00:41:49.74
So this is actually a
big hit among our customers,
00:41:49.77\00:41:54.04
this mixture right here.
00:41:54.08\00:41:56.28
And it's also very delicious,
also gluten-free, plant-based.
00:41:56.31\00:42:02.75
Has everything
and full of vitamins.
00:42:02.78\00:42:05.59
Vitamins, yes.
00:42:05.62\00:42:07.16
Okay, Heidi.
00:42:20.57\00:42:22.17
Okay.
00:42:22.20\00:42:24.37
All right.
00:42:24.41\00:42:25.74
Ivan, this goes
into your mixture.
00:42:25.77\00:42:27.68
Sure.
00:42:27.71\00:42:29.11
It's ready. Oh, my.
00:42:29.14\00:42:30.48
Yep.
00:42:30.51\00:42:31.85
You want me to scrape it? Nope.
00:42:42.39\00:42:43.86
We only need
about a cup and a half.
00:42:43.89\00:42:45.39
Okay. Oh, okay.
00:42:45.43\00:42:48.10
And put a little
extra, that's good.
00:42:48.13\00:42:50.90
So you can mix
that together? Sure.
00:42:50.93\00:42:52.93
And while you're doing that,
00:42:52.97\00:42:54.30
I'm going to set up
00:42:54.34\00:42:55.80
for how we are
actually going to prep
00:42:55.84\00:42:58.84
the zucchini.
00:42:58.87\00:43:00.21
So if you have a
mandolin at home,
00:43:00.24\00:43:02.54
that's the best way to do this.
00:43:02.58\00:43:03.91
What is that?
00:43:03.95\00:43:05.28
It's not an
instrument, is it that you play?
00:43:05.31\00:43:06.85
It's not. It's
a food instrument.
00:43:06.88\00:43:08.22
Yeah, I like that.
00:43:08.25\00:43:09.58
And so these are
zucchini cashewcotta rollups,
00:43:09.62\00:43:11.75
so we're gonna use a zucchini.
00:43:11.79\00:43:13.12
So we chopped off the edge.
00:43:13.15\00:43:14.82
And you want to find,
00:43:14.86\00:43:16.42
generally I do
this over a cookie sheet
00:43:16.46\00:43:19.29
or a cutting board.
00:43:19.33\00:43:21.16
So let me bring this over
and so you want to raise it up.
00:43:21.20\00:43:26.47
It generally has a stand.
00:43:26.50\00:43:28.54
And you want to find
00:43:28.57\00:43:31.21
like the flattest
edge of the zucchini
00:43:31.24\00:43:33.74
and we're gonna make slices.
00:43:33.78\00:43:35.98
Now this blade is very sharp,
00:43:36.01\00:43:37.78
so you want to
keep your hand flat.
00:43:37.81\00:43:40.02
Yes.
00:43:40.05\00:43:41.75
And thank you, Ivan.
00:43:41.78\00:43:45.52
The first cut is
always the hardest.
00:43:45.55\00:43:46.89
Right.
00:43:46.92\00:43:48.26
I'm gonna show you
just a couple more.
00:43:48.29\00:43:49.99
That's all we
really have time for.
00:43:50.03\00:43:52.86
And now the most
important step of this dish
00:43:52.89\00:43:56.63
is that once you have
your zucchini slices, right?
00:43:56.67\00:44:03.27
They're about a
quarter of an inch thick.
00:44:03.30\00:44:05.47
You're gonna lay those out
on a parchment lined sheet,
00:44:05.51\00:44:09.58
and you're gonna need
to sweat the zucchini.
00:44:09.61\00:44:12.48
What that means is
the recipe called for salt
00:44:12.51\00:44:16.02
and it didn't have a measurement
00:44:16.05\00:44:17.39
because it depends how wide
and thick your zucchinis are.
00:44:17.42\00:44:20.69
But you're gonna sprinkle salt
on each side of the zucchini.
00:44:20.72\00:44:24.09
On the top side first
00:44:24.13\00:44:25.56
and let it sit
for 15 to 20 minutes,
00:44:25.59\00:44:27.86
and you're gonna see this
thing start sweating like crazy.
00:44:27.90\00:44:30.83
The salt is gonna pull
the water out of the zucchini.
00:44:30.87\00:44:34.14
If you do not do this,
00:44:34.17\00:44:35.90
your finished
product is gonna be mush.
00:44:35.94\00:44:38.31
Oh my! Mush.
00:44:38.34\00:44:39.67
You must do this.
00:44:39.71\00:44:41.04
So sprinkle the salt,
leave it for 15 to 20 minutes,
00:44:41.08\00:44:44.41
and then turn it over
00:44:44.45\00:44:45.98
and salt the other
side 15 to 20 minutes.
00:44:46.01\00:44:48.38
And then you're
gonna want a little bowl
00:44:48.42\00:44:49.85
because your whole
thing is gonna be wet.
00:44:49.88\00:44:52.22
And like a
squeegee, two fingers,
00:44:52.25\00:44:54.86
you're gonna pull off
the water and the salt,
00:44:54.89\00:44:57.89
and then these
have to be roasted
00:44:57.93\00:45:00.90
for eight minutes on each side.
00:45:00.93\00:45:03.37
Okay.
00:45:03.40\00:45:04.73
And then we get
our finished product,
00:45:04.77\00:45:07.67
which we are
going to roll for you.
00:45:07.70\00:45:10.71
So, Ivan, if you can
get the sauce bed ready.
00:45:10.74\00:45:14.28
So the best way and
the easiest and quickest
00:45:14.31\00:45:16.58
is to use a piping bag.
00:45:16.61\00:45:18.41
Cut off the end,
and stick it in a glass,
00:45:18.45\00:45:23.25
fold the edges over,
00:45:23.28\00:45:25.89
and put your
00:45:25.92\00:45:29.69
spinach
artichoke filling in here.
00:45:29.72\00:45:35.36
Thank you.
00:45:40.07\00:45:41.97
Okay.
00:45:42.00\00:45:43.34
Now this is chunky so
you're gonna make sure
00:45:43.37\00:45:44.71
that you cut the end
of the bag wide enough
00:45:44.74\00:45:47.51
for chunks of artichoke
to pass through, etcetera.
00:45:47.54\00:45:51.01
Yes. Great.
00:45:51.05\00:45:53.28
Solid, isn't it? Yes.
00:45:53.31\00:45:56.08
And so, by the way, this mixture
00:45:56.12\00:45:58.32
is also our
spinach artichoke dip,
00:45:58.35\00:46:01.42
which you can just serve
00:46:01.46\00:46:02.79
as a whole
separate dish in itself.
00:46:02.82\00:46:05.19
But so what we're
gonna do real quick
00:46:05.23\00:46:07.20
is I'm gonna show
you how to set these up.
00:46:07.23\00:46:11.43
So we need like...
00:46:11.47\00:46:13.17
And if you get a
chunk of artichoke,
00:46:13.20\00:46:15.54
just push it
through with your finger.
00:46:15.57\00:46:18.14
We need nice.
00:46:18.17\00:46:19.91
Look how nice that comes out.
00:46:19.94\00:46:21.84
Yeah, we need nice,
00:46:21.88\00:46:23.35
you know, a lot
of filling, right?
00:46:23.38\00:46:25.65
We don't want to be skimpy
here on the filling, right?
00:46:25.68\00:46:27.95
So we want to go, you
know, fast, fast, fast,
00:46:27.98\00:46:31.72
just put it right on.
00:46:31.75\00:46:33.25
And if you get a
chunk, just push it through.
00:46:33.29\00:46:35.62
Okay.
00:46:35.66\00:46:37.03
Here we go.
00:46:37.06\00:46:39.19
And we're gonna roll
these onto the bed of sauce.
00:46:39.23\00:46:44.90
And then, of course,
you can top and garnish
00:46:44.93\00:46:46.74
with additional
parsley, etcetera.
00:46:46.77\00:46:48.90
So we're literally
gonna roll these up.
00:46:48.94\00:46:52.04
These are zucchini
cashewcotta rollups.
00:46:52.07\00:46:55.64
And they literally
roll up just like that,
00:46:55.68\00:46:59.35
stick them in the sauce.
00:46:59.38\00:47:01.78
And you don't want
them too tightly together.
00:47:01.82\00:47:06.49
But, you know,
00:47:06.52\00:47:07.86
depending on the
size of your pan,
00:47:07.89\00:47:09.36
you know, you'll adjust,
00:47:09.39\00:47:10.93
and you might end up
doing a few trays of this.
00:47:10.96\00:47:13.93
And so then you'll
bake this in the oven at 425
00:47:13.96\00:47:19.63
for about 20 minutes,
00:47:19.67\00:47:21.34
and then you've got your dish.
00:47:21.37\00:47:22.70
And, of course, we've got
00:47:22.74\00:47:24.07
the finished product over there.
00:47:24.11\00:47:25.51
Here we go.
00:47:25.54\00:47:26.91
You can show them.
00:47:26.94\00:47:28.84
This is the finished
product. Finished product.
00:47:28.88\00:47:31.15
Yeah, so that's baked.
00:47:31.18\00:47:34.05
It's actually baked.
00:47:34.08\00:47:35.88
So look at how
festive this looks, right?
00:47:35.92\00:47:39.42
Isn't that a
beautiful festive dish
00:47:39.45\00:47:41.99
for the holidays?
00:47:42.02\00:47:43.56
When you have a pretty dish,
it really makes it look nice.
00:47:43.59\00:47:45.59
Yeah, absolutely. Yes.
00:47:45.63\00:47:47.63
So this is like, you
know, the showstopper
00:47:47.66\00:47:50.20
for your holiday dinner.
00:47:50.23\00:47:52.00
People are thrilled,
enthralled with this dish.
00:47:52.03\00:47:54.60
People love it.
00:47:54.64\00:47:55.97
We serve it as an entree
at our pop-up restaurant.
00:47:56.00\00:47:57.77
Wow! Thank you.
00:47:57.81\00:47:59.41
We have to move on
to our next recipe.
00:47:59.44\00:48:02.24
What is that next recipe, Heidi?
00:48:02.28\00:48:04.01
It is our holiday bark.
00:48:04.05\00:48:06.01
Okay, let's do this.
00:48:47.66\00:48:48.99
All right.
00:48:49.02\00:48:50.89
Okay, Heidi, we know
everyone likes sweet things,
00:48:50.93\00:48:53.80
right, Ivan,
during this time of year?
00:48:53.83\00:48:56.36
So go ahead and share
this wonderful recipe.
00:48:56.40\00:48:58.20
So this is our holiday bark.
00:48:58.23\00:49:00.14
And if you've ever
had holiday bark before,
00:49:00.17\00:49:02.40
you'll know that this
is a very festive item.
00:49:02.44\00:49:05.71
And so you can plate this
for your guest as a dessert.
00:49:05.74\00:49:09.78
You can wrap it up in
little cellophane bags
00:49:09.81\00:49:11.98
and give it as a
gift, you know, to friends.
00:49:12.01\00:49:14.65
You people have
seen it that way often.
00:49:14.68\00:49:17.92
And so it's a really,
00:49:17.95\00:49:19.72
you know, really
fun type of recipe.
00:49:19.75\00:49:22.02
Also if you have kids,
00:49:22.06\00:49:23.79
they'll love to
help with this one.
00:49:23.83\00:49:26.36
Oh, that's true.
00:49:26.39\00:49:28.43
They like to help in
the kitchen, don't they?
00:49:28.46\00:49:29.96
Yeah, yeah.
00:49:30.00\00:49:32.03
So we're getting all
of our ingredients in
00:49:32.07\00:49:34.04
and we're going to blend.
00:49:34.07\00:49:35.60
Looks like chocolate.
00:49:50.32\00:49:51.65
Yeah.
00:49:51.69\00:49:53.02
So we just need to
get that carob powder
00:49:53.05\00:49:54.76
and the coconut oil
00:49:54.79\00:49:56.12
and everything all
incorporated together.
00:49:56.16\00:49:58.79
Thank you, Ivan.
00:49:58.83\00:50:00.16
Can you move that plate forward?
00:50:00.20\00:50:02.16
All right, so
this is our carob base,
00:50:02.20\00:50:04.40
and we are
going to pour this on.
00:50:04.43\00:50:07.67
It's a little bit thick,
00:50:07.70\00:50:09.44
but that's because
of the coconut oil.
00:50:09.47\00:50:11.24
And as it cools
off, it thickens up.
00:50:11.27\00:50:14.04
So this is something
00:50:14.08\00:50:15.41
that we're gonna
put in the freezer
00:50:15.44\00:50:16.85
also to give it that hard,
00:50:16.88\00:50:20.45
you know, hard
chocolate type appeal.
00:50:20.48\00:50:24.22
All right, yum.
00:50:24.25\00:50:25.95
Very nice.
00:50:25.99\00:50:27.32
So if you're using a
larger dish or a larger pan,
00:50:27.36\00:50:30.36
you can easily double
and triple the recipe.
00:50:30.39\00:50:31.73
Oh, good. You know what I mean?
00:50:31.76\00:50:33.09
I like that.
00:50:33.13\00:50:34.46
But we're just doing,
you know, a little bit here,
00:50:34.50\00:50:36.60
so we're going
to spread this out.
00:50:36.63\00:50:39.03
Right.
00:50:39.07\00:50:40.40
And we want to get
our toppings ready.
00:50:40.44\00:50:43.57
Now we have for you already
00:50:43.61\00:50:45.87
our chopped tart
Montmorency cherries
00:50:45.91\00:50:49.64
and we have
pistachios, roughly chopped.
00:50:49.68\00:50:53.25
And we have
ground up candy canes.
00:50:53.28\00:50:55.88
So there's
different toppings here.
00:50:55.92\00:50:59.02
You know, we also
have our macadamia drizzle,
00:50:59.05\00:51:03.43
which is actually
more like a cream,
00:51:03.46\00:51:06.03
because the coconut oil
00:51:06.06\00:51:08.26
has solidified
a little bit here.
00:51:08.30\00:51:11.27
But you can...
00:51:11.30\00:51:13.54
I think, I have
the finished product
00:51:13.57\00:51:15.37
which I can show to our viewers.
00:51:15.40\00:51:16.74
Great, please do.
Yeah, why don't you do that?
00:51:16.77\00:51:18.47
But you can drop this on
00:51:18.51\00:51:20.24
and you can
drizzle it throughout.
00:51:20.28\00:51:22.18
It kind of
looks like snow. Yeah.
00:51:22.21\00:51:24.01
So it's really, really fun for
00:51:24.05\00:51:26.25
if you're making
this for the winter time.
00:51:26.28\00:51:29.02
And so you'll
drizzle that through
00:51:29.05\00:51:31.19
and then you'll just
put on your toppings.
00:51:31.22\00:51:32.75
Maybe we'll do
00:51:32.79\00:51:34.12
one half with
pistachio and cherry,
00:51:34.16\00:51:37.76
and then we
could do the other half
00:51:37.79\00:51:39.26
with our ground up candy canes.
00:51:39.29\00:51:43.63
And this will go
into the freezer,
00:51:43.67\00:51:45.00
it'll harden up and
then you'll be able to take
00:51:45.03\00:51:46.67
the parchment off
00:51:46.70\00:51:48.04
and cut it and
break it into squares.
00:51:48.07\00:51:50.57
We are gonna take a short break,
00:51:50.61\00:51:53.61
so you stay tuned,
we will be right back.
00:51:53.64\00:51:56.71
For more information
about Heidi's Health Kitchen,
00:51:59.81\00:52:02.58
please visit their website
at heidishealthkitchen.com.
00:52:02.62\00:52:06.86
That's heidishealthkitchen.com.
00:52:06.89\00:52:09.66
Their email address is
HeidisHealthKitchen@gmail.com.
00:52:09.69\00:52:13.63
That's
HeidisHealthKitchen@gmail.com.
00:52:13.66\00:52:17.63
Their phone
number is (631) 663-3128.
00:52:17.67\00:52:22.70
That's (631) 663-3128.
00:52:22.74\00:52:27.21
And their mailing
address is PO Box 232,
00:52:27.24\00:52:30.28
Babylon, New York 11702.
00:52:30.31\00:52:34.48
That's PO Box 232,
Babylon, New York 11702.
00:52:34.52\00:52:40.09