I want to spend my life
00:00:01.90\00:00:07.90
Mending broken people
00:00:07.94\00:00:12.77
I want to spend my life
00:00:12.81\00:00:18.78
Removing pain
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Lord, let my words
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Heal a heart that hurts
00:00:30.29\00:00:34.90
I want to spend my life
00:00:34.93\00:00:40.70
Mending broken people
00:00:40.74\00:00:46.11
I want to spend my life
00:00:46.14\00:00:51.61
Mending broken people
00:00:51.65\00:00:56.45
Well, hello, friends and family.
00:01:09.20\00:01:11.23
This is Idalia Dinzey.
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And this is the day
that the Lord has made.
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We will rejoice
and be glad in it.
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Amen.
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Today is the gift from God.
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And during this prayer we
will want to bless your life
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through the
ministry of LIGHT Ministries,
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because we are
presenting some special recipes
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for you and your loved ones.
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And we're doing
some vegan recipes.
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So if you are tuning
in for the first time,
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we invite you to
just grab a pen or pencil,
00:01:37.89\00:01:42.00
grab something to
write down some tips
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that we're going to be sharing
with you throughout this hour.
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Well, our guest
today is Carin Lynch,
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and she's no stranger to you,
so no stranger to me either.
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So welcome back, Carin.
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Thank you. Thank
you so much, Idalia.
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I appreciate it.
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Are you having fun
at LIGHT Ministries?
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Oh, always.
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We have a good
time wherever we go.
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Praise the Lord.
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Wonderful. Tell us
what is LIGHT Ministries?
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Well, LIGHT is the Lay Institute
00:02:06.89\00:02:08.79
for Global Health Training.
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And what we do
is, my husband and I
00:02:10.36\00:02:13.26
are North American
Division Directors for LIGHT.
00:02:13.29\00:02:16.73
And what we do is we, actually,
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go to churches in
the US, Canada, Bermuda.
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If you're in Bermuda,
we'd be happy to go to Bermuda.
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How's that?
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But we are...
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What we do is we travel
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and we do health
emphasis programs.
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We do cooking schools.
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What we do is we
try to excite the church
00:02:32.31\00:02:35.25
and get them on board
to take health ministries
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to reach people for the kingdom
of God and their community.
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And that is a great help
to even our church members,
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to our family
members because sometimes
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we are stuck in
the same recipes.
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So maybe your doctor has said,
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"You know what, your
cholesterol is too high.
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You need to make changes."
00:02:54.24\00:02:55.57
That's right.
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And once someone is
diagnosed with a condition,
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your world
comes crumbling apart.
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"But what am I going to eat?
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You know, what am I
going to prepare now?"
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So we go in this frenzy, well,
00:03:05.08\00:03:06.85
the people that
suffer of those illnesses.
00:03:06.88\00:03:10.15
So here, this is a tool for you.
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We are...
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We're wanting to
mend broken people.
00:03:14.26\00:03:16.62
We want to bring
peace to your heart
00:03:16.66\00:03:18.39
because the Lord
has impressed the hearts
00:03:18.43\00:03:21.93
of the Ministry
of LIGHT Ministries,
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as well as your
heart to set these recipes.
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This is just
not just any recipe.
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There's a purpose here,
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and the purpose is to help you
along the way to make changes.
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Small changes
bring big results, right?
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Exactly, and you know,
it's a journey, Idalia.
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It is...
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You know, we start
and we make these changes
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and as we go along
we continue to progress.
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That's right.
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So really it's...
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But it's a journey
for all of us always.
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Amen.
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Well, are you
folks ready to find out
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what the menu is for this hour?
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I'm sure am. Are you ready?
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I'm ready.
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Very good.
00:04:00.34\00:04:01.67
So we're going to do a
Mexican made simple menu.
00:04:01.70\00:04:03.44
That's right.
00:04:03.47\00:04:04.81
So what is the first recipe
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that we're making
out of a group of recipes
00:04:06.51\00:04:09.64
that we're going to be sharing?
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As you can see on your screen,
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our first recipe is going to be
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this roasted tomato salsa.
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As you can see
it looks delicious
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and you can serve
it with your chips,
00:04:21.06\00:04:23.22
your favorite chips.
00:04:23.26\00:04:24.59
And we have
another option for you,
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which is the corn
and black bean salsa.
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Doesn't that look colorful?
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Oh my, it looks so appetizing.
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So we're going to follow
up with some taco seasoning,
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no MSG, no sugars, all
natural, you're in for a treat.
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Let's bring that flavoring
in with this soy curl fajitas.
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I know your mouth
is watering by now.
00:04:48.35\00:04:51.05
And we are going to
have fun during this hour
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showing you how to make
these delicious fajitas.
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We continue on to
accompany the dish
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with cilantro lime rice.
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Yes, I should say
cilantro lime rice,
00:05:02.50\00:05:06.23
curious recipe and delicious.
00:05:06.27\00:05:09.44
We're going to
accompany our rice
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with some refried
beans and these have no oil.
00:05:10.94\00:05:15.38
So if you are
watching and listening,
00:05:15.41\00:05:17.65
yes, I said
refried beans with no oil.
00:05:17.68\00:05:20.78
What are we
going to do with that?
00:05:20.82\00:05:22.28
We'll show you.
00:05:22.32\00:05:23.65
And, of course,
we're going to finish
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with the
traditional drink Mexican drink
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with the famous horchata.
00:05:28.49\00:05:30.66
So this is the rice horchata
that they make in Mexico,
00:05:30.69\00:05:34.20
and they usually
accompany it with their meals.
00:05:34.23\00:05:37.60
So don't forget,
grab your pens and papers
00:05:37.63\00:05:40.67
so you can write down
some tips and information
00:05:40.70\00:05:43.71
that it's going to
be very useful for you.
00:05:43.74\00:05:45.81
If you have a phone,
take a picture of the screen.
00:05:45.84\00:05:49.31
But we're going to
offer you the recipes
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by going to our 3abn. TV website
00:05:51.48\00:05:55.52
or you can
download our app, 3ABN+
00:05:55.55\00:05:58.85
and you will have access
to all the programs there
00:05:58.89\00:06:02.92
and also the recipes.
00:06:02.96\00:06:04.29
But we're also
going to encourage you
00:06:04.33\00:06:07.10
later on in the program
00:06:07.13\00:06:08.46
we're going to share
the contact information
00:06:08.50\00:06:10.17
for our chef Carin Lynch
00:06:10.20\00:06:11.73
because she
does have a cookbook.
00:06:11.77\00:06:14.37
That's right.
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Tell me how
exciting was this cookbook
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to put it together?
00:06:17.21\00:06:18.54
Oh, it was... We had
so much fun doing it.
00:06:18.57\00:06:20.81
I had a great team
that worked with me
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and we just had
a wonderful time.
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Amen.
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Well, without further ado,
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we're going to get our
hands busy now in the kitchen,
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so we're going to
go to the first recipe.
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Would you please read the recipe
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for our viewers at home
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and let's launch
into the kitchen?
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Absolutely.
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Okay our first recipe is going
to be the roasted tomato salsa.
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Excellent.
00:07:01.58\00:07:02.92
Well, you just
said one salt there
00:07:02.95\00:07:04.62
that is not
common in some places.
00:07:04.65\00:07:07.12
Himalayan salt,
where does that come from?
00:07:07.16\00:07:09.92
I mean we've heard of sea salt
and table salt, iodine salt.
00:07:09.96\00:07:14.40
I mean, so many
different types of salt.
00:07:14.43\00:07:16.63
Well, Himalayan pink
salt is actually a sea salt
00:07:16.67\00:07:18.80
but it's a mined sea salt.
00:07:18.83\00:07:20.94
And I like to use
Himalayan pink salt
00:07:20.97\00:07:22.90
because it's mined
about 5000 below sea level.
00:07:22.94\00:07:27.48
And what happens is that,
you know, we get a pure salt.
00:07:27.51\00:07:30.55
It's about 99.9% pure,
00:07:30.58\00:07:32.85
so it really has a
lot of minerals in it.
00:07:32.88\00:07:35.18
It's got about 84
trace minerals in them
00:07:35.22\00:07:37.59
and then which trace minerals
are what we need for our body,
00:07:37.62\00:07:42.52
we need to take from our foods.
00:07:42.56\00:07:44.96
Our body doesn't make minerals,
00:07:44.99\00:07:46.73
and so this is
why it's important.
00:07:46.76\00:07:48.33
You know other salts,
00:07:48.36\00:07:49.70
you know I think about
sea salt was very popular.
00:07:49.73\00:07:51.90
And traditional sea
salt, you know, was...
00:07:51.93\00:07:54.54
Probably about 20 years ago,
00:07:54.57\00:07:55.90
traditional sea
salt became pretty,
00:07:55.94\00:07:57.81
you know, popular.
00:07:57.84\00:07:59.37
But what happened is that
00:07:59.41\00:08:00.74
these big companies
started over-processing it,
00:08:00.78\00:08:03.18
and now they've really found out
00:08:03.21\00:08:05.18
something called microplastics.
00:08:05.21\00:08:06.55
Have you ever
heard of microplastics?
00:08:06.58\00:08:07.92
Wow! No, I never heard.
00:08:07.95\00:08:09.32
Microplastics
are actually plastic
00:08:09.35\00:08:11.35
that we ingest through
either the environment,
00:08:11.39\00:08:14.12
or through eating foods.
00:08:14.16\00:08:18.19
And so what happens is that
00:08:18.23\00:08:19.56
there's a lot of
dumping in the oceans,
00:08:19.59\00:08:23.13
and so we get these
residual plastics in our body.
00:08:23.16\00:08:26.80
We eat about approximately
a credit cards worth
00:08:26.84\00:08:30.21
of plastic a week.
00:08:30.24\00:08:31.57
Oh, wow!
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And there's no funding in them.
00:08:33.04\00:08:34.98
No, it's not the
credit card, sadly.
00:08:35.01\00:08:37.35
It is just the plastics worth,
and so that's the hard part.
00:08:37.38\00:08:40.82
And we have to realize
00:08:40.85\00:08:42.18
and that's not good
for our system obviously.
00:08:42.22\00:08:43.92
As you can see, we have a
lot of information for you.
00:08:43.95\00:08:46.65
She is available to
go to your community,
00:08:46.69\00:08:49.56
your church to teach
you more and more about
00:08:49.59\00:08:54.10
different information
about health and recipes.
00:08:54.13\00:08:56.83
But right now we're
going to get our hands
00:08:56.87\00:08:58.50
to the plow here for
the roasted tomato salsa.
00:08:58.53\00:09:00.50
That's right.
00:09:00.54\00:09:01.87
So what do we do?
00:09:01.90\00:09:03.24
Well, we're going to take...
00:09:03.27\00:09:04.61
First of all, we're
going to take our tomatoes.
00:09:04.64\00:09:05.97
And we've just some
chops tomatoes here,
00:09:06.01\00:09:07.34
and I'm just
going to spread them out
00:09:07.38\00:09:08.71
on a baking sheet here.
00:09:08.74\00:09:10.08
Oh, it's
interesting. You didn't...
00:09:10.11\00:09:11.45
When do you put the oil on here?
00:09:11.48\00:09:12.81
I'm just gonna...
I'm actually going
00:09:12.85\00:09:14.18
to why dirty in extra bowl.
00:09:14.22\00:09:15.65
Usually, I just
chop and throw them,
00:09:15.68\00:09:17.15
but here we have
them already chopped.
00:09:17.19\00:09:18.52
Excellent.
00:09:18.55\00:09:19.89
So I, you know,
I don't heat in...
00:09:19.92\00:09:21.26
It's my cookbook is
Plant-Based Made Simple.
00:09:21.29\00:09:23.89
It is not just simple
foods but it's simply prepared,
00:09:23.93\00:09:26.90
simple ingredients.
00:09:26.93\00:09:28.26
That's perfect.
00:09:28.30\00:09:29.63
So it's simple nutritious
and delicious, my catchphrase.
00:09:29.66\00:09:31.97
All right, we're
going to take some onions.
00:09:32.00\00:09:33.54
We'll just take an onion here,
00:09:33.57\00:09:35.80
and I'm going to mix
that up, and some garlic.
00:09:35.84\00:09:38.24
We're going to
roast these in the oven.
00:09:38.27\00:09:39.61
Oh, I love garlic.
00:09:39.64\00:09:40.98
And what I do is I'll just
take about a tablespoon of oil.
00:09:41.01\00:09:43.75
Excellent, that looks so good.
00:09:43.78\00:09:46.18
And so vibrant, you
know, the tomatoes are so good.
00:09:46.21\00:09:49.82
You know, the one
thing nice about tomatoes,
00:09:49.85\00:09:51.75
we want to
incorporate tomatoes in our diet
00:09:51.79\00:09:53.42
because they're a
wonderful antioxidant,
00:09:53.46\00:09:55.72
especially
because of the lycopene.
00:09:55.76\00:09:57.76
And so what I'm doing is
00:09:57.79\00:09:59.43
I'm just getting
this all stirred up
00:09:59.46\00:10:01.10
and ready to go here.
00:10:01.13\00:10:02.66
And what we'll do
is we'll stick this
00:10:02.70\00:10:05.27
in the oven to roast.
00:10:05.30\00:10:06.63
Okay so we're going to roast
it and tell us what degree?
00:10:06.67\00:10:10.41
About 400 degrees,
about 20 minutes or so.
00:10:10.44\00:10:13.41
You can just check.
00:10:13.44\00:10:14.78
You want to make
sure that the onions
00:10:14.81\00:10:16.34
may be starting to actually,
you know, just about...
00:10:16.38\00:10:19.41
You see them that they're soft
00:10:19.45\00:10:20.78
and that the tomatoes
have started breaking down,
00:10:20.82\00:10:22.85
about 20 minutes
to 25 you can do two.
00:10:22.88\00:10:25.05
So we're going to stick this in,
00:10:25.09\00:10:26.42
but I'm also going
to take your hot made
00:10:26.45\00:10:28.59
because we already have...
00:10:28.62\00:10:30.13
The oven.
00:10:30.16\00:10:31.49
That's right. That's right.
00:10:31.53\00:10:33.16
Nice.
00:10:33.19\00:10:34.53
So this is a quick salsa.
00:10:34.56\00:10:36.10
I mean, when we
go to the restaurants
00:10:36.13\00:10:38.93
and we're like, "Oh,
this salsa tastes good."
00:10:38.97\00:10:41.24
But we can just
prepare our very own at home
00:10:41.27\00:10:44.77
and it's got no
vinegar, no sugars, no MSG.
00:10:44.81\00:10:48.41
What else do they put in there?
00:10:48.44\00:10:50.01
We need to learn
to read the labels,
00:10:50.05\00:10:52.11
actually, you ask me.
00:10:52.15\00:10:53.48
You know in this day and age,
00:10:53.52\00:10:54.85
you really need to
be a good label reader.
00:10:54.88\00:10:57.45
Right, I need
to improve on that.
00:10:57.49\00:10:59.45
The nice thing
about this though is that
00:10:59.49\00:11:00.82
everything is so completely
fresh and it's so simple.
00:11:00.86\00:11:06.36
I mean, it's really
just chop and blend.
00:11:06.39\00:11:08.03
So what we're going to do
00:11:08.06\00:11:09.83
is we're going to try to
scoop some of this out here.
00:11:09.86\00:11:12.30
Grab the pan with here.
00:11:12.33\00:11:13.74
All right.
00:11:13.77\00:11:15.67
I'm going to scoop
this right into our blender.
00:11:15.70\00:11:18.04
It's nice to have a
high speed blender too.
00:11:18.07\00:11:20.58
When you're doing
plant-based cooking,
00:11:20.61\00:11:23.75
your blender, I always say,
00:11:23.78\00:11:25.68
is your best
friend in the kitchen.
00:11:25.71\00:11:27.35
Now, my husband,
00:11:27.38\00:11:28.72
on the other hand
will argue that and say,
00:11:28.75\00:11:30.82
"Who's your best
friend in the kitchen?"
00:11:30.85\00:11:32.19
And I have to correct that
every time and tell people,
00:11:32.22\00:11:35.32
"It's my second best
friend in the kitchen."
00:11:35.36\00:11:37.89
And let me tell you something,
I have to tell you that
00:11:37.93\00:11:39.69
he is my best
friend in the kitchen
00:11:39.73\00:11:41.06
because we couldn't
do what we do on the road
00:11:41.10\00:11:44.70
and do all the
programs that we do,
00:11:44.73\00:11:46.70
the health
programs, not just cooking.
00:11:46.74\00:11:48.60
We do a lot of
different programs,
00:11:48.64\00:11:50.84
disease and treatment
and medical missionary work.
00:11:50.87\00:11:53.41
We do a lot.
00:11:53.44\00:11:54.78
Wonderful!
00:11:54.81\00:11:56.14
I'm glad that
you brought that in
00:11:56.18\00:11:57.51
and you mentioned that
because as you can see,
00:11:57.55\00:12:01.18
this is a family
ministry so it takes the family.
00:12:01.22\00:12:04.85
If the wife is
trying to make changes,
00:12:04.89\00:12:06.82
and then, you know your
wife needs to make changes
00:12:06.86\00:12:09.29
for her health, support her.
00:12:09.32\00:12:11.49
And the wives at home they say,
00:12:11.53\00:12:13.26
"Oh honey, I'll
just give you this.
00:12:13.29\00:12:15.26
You just so settle for that."
00:12:15.30\00:12:16.63
No, you're not
going to settle for that.
00:12:16.67\00:12:18.00
You are
investing in your family,
00:12:18.03\00:12:20.50
so please take this seriously.
00:12:20.54\00:12:22.84
We are a team.
00:12:22.87\00:12:24.21
And the Lord
blessed you with the family
00:12:24.24\00:12:25.91
and you're
responsible for your family.
00:12:25.94\00:12:28.18
So let's read labels and
let's encourage each other
00:12:28.21\00:12:31.05
and support each other.
00:12:31.08\00:12:32.41
So my best friend in the kitchen
00:12:32.45\00:12:34.12
is my husband and my boys too.
00:12:34.15\00:12:36.65
All right so we
have the blender.
00:12:36.69\00:12:38.02
What are we going to do now?
00:12:38.05\00:12:39.39
It's so easy.
00:12:39.42\00:12:40.76
So I'm going to ask you if you
want to just take our cilantro,
00:12:40.79\00:12:42.12
we have our cilantro.
00:12:42.16\00:12:43.49
We can put that in here.
00:12:43.53\00:12:44.86
Ooh, cilantro!
00:12:44.89\00:12:46.23
Yes, and what is
cilantro good for?
00:12:46.26\00:12:47.60
Cilantro is actually very
helpful in taking heavy metals.
00:12:47.63\00:12:49.66
Exactly, I'm glad
you mentioned that.
00:12:49.70\00:12:51.90
And this is fresh lime juice?
00:12:51.93\00:12:53.27
Fresh lime.
00:12:53.30\00:12:55.30
I'm hungry already.
00:12:55.34\00:12:56.67
And then some
Himalayan pink salt.
00:12:56.71\00:12:58.14
Himalayan pink salt.
00:12:58.17\00:12:59.51
That's right.
00:12:59.54\00:13:00.88
One thing about
Himalayan pink salt
00:13:00.91\00:13:02.24
though I do have to say is that
00:13:02.28\00:13:03.61
we have to be
careful with our iodine
00:13:03.65\00:13:04.98
because Himalayan pink salt
00:13:05.01\00:13:06.35
although has a
trace amount of iodine.
00:13:06.38\00:13:08.08
It does not have enough
00:13:08.12\00:13:09.45
to really support
good thyroid health.
00:13:09.48\00:13:11.02
That's right.
00:13:11.05\00:13:12.45
So what I do is I
actually buy a good quality
00:13:12.49\00:13:16.83
iodized sea salt
and I mix that in.
00:13:16.86\00:13:19.93
So I mix in like
about a quarter cup
00:13:19.96\00:13:21.66
to three quarters of a cup,
00:13:21.70\00:13:23.03
just to give
myself enough iodine,
00:13:23.06\00:13:24.40
and I'm not iodine
deficient, so praise God.
00:13:24.43\00:13:25.93
Wonderful!
00:13:25.97\00:13:27.30
So I want to make
sure that this is on low
00:13:27.34\00:13:28.67
and we want to start.
00:13:28.70\00:13:30.04
Yes, it is on low.
00:13:30.07\00:13:31.41
And we're just going to blend
this until we get it mixed.
00:13:31.44\00:13:32.77
Yeah, go for it.
00:13:32.81\00:13:34.14
It's plugged in,
and I put it very low.
00:13:34.18\00:13:35.51
Yeah, we're good.
00:13:35.54\00:13:36.88
And we...
00:13:36.91\00:13:38.81
Here we go.
00:13:38.85\00:13:40.32
Ooh, yeah.
00:13:40.35\00:13:41.68
We just want to make
sure that the garlic,
00:13:44.59\00:13:46.49
you know, that's blended well.
00:13:46.52\00:13:48.06
Nice.
00:13:51.53\00:13:52.86
Here we go.
00:13:52.89\00:13:54.23
I love garlic, raw garlic.
00:13:54.26\00:13:55.90
You know there are
some people that'll say,
00:13:55.93\00:13:57.50
"Oh, I don't want raw garlic."
00:13:57.53\00:13:58.87
Well, there are some
benefits to the garlic
00:13:58.90\00:14:01.27
because it's the
European antibiotic, right?
00:14:01.30\00:14:03.54
Yeah, exactly.
00:14:03.57\00:14:04.91
You know Allicin is the chemical
00:14:04.94\00:14:06.78
in, the phytochemical in...
00:14:06.81\00:14:08.94
So you're ready to pull it?
00:14:08.98\00:14:10.31
Here we go.
00:14:10.35\00:14:11.68
I'm left-handed so
this worked out perfectly.
00:14:11.71\00:14:13.05
Oh, yeah, that's
right, you are left-handed.
00:14:13.08\00:14:15.28
Is this good?
00:14:15.32\00:14:16.65
We got in there.
00:14:16.69\00:14:18.02
Now, if you want,
00:14:18.05\00:14:19.39
you know, you can
put more tomatoes in it.
00:14:19.42\00:14:21.92
If you wanted a little
more tomatoey, it's really...
00:14:21.96\00:14:24.49
And for people that
don't like their cilantro,
00:14:24.53\00:14:26.73
can we put like
pot flat leaf, parsley?
00:14:26.76\00:14:28.50
Well that's
exactly what... Yeah.
00:14:28.53\00:14:30.47
I like to say any of the recipes
00:14:30.50\00:14:31.97
that we're doing today,
00:14:32.00\00:14:33.34
you know,
cilantro is really an herb
00:14:33.37\00:14:35.17
that in Mexican cuisine,
00:14:35.20\00:14:37.17
you're going to see a lot.
00:14:37.21\00:14:38.81
So what I would tell you is,
if you don't like cilantro...
00:14:38.84\00:14:41.98
And what they say is that
it's kind of a hereditary thing
00:14:42.01\00:14:45.38
that you either love
cilantro or you hate cilantro.
00:14:45.41\00:14:48.32
And so if you
don't love cilantro,
00:14:48.35\00:14:50.39
like I love cilantro,
00:14:50.42\00:14:51.75
well then you can now
add fresh flat leaf parsley.
00:14:51.79\00:14:54.52
You can do that.
00:14:54.56\00:14:55.89
Excellent.
00:14:55.92\00:14:57.26
And if you want to make
the recipe and invite us over,
00:14:57.29\00:14:59.76
we'll be happy to
send and check away.
00:14:59.79\00:15:01.56
Exactly, of course. Of course.
00:15:01.60\00:15:03.37
Well, we are ready
for the next recipe.
00:15:03.40\00:15:06.10
It's a salsa.
00:15:06.13\00:15:07.47
So please, share
the recipe with us.
00:15:07.50\00:15:09.60
Okay.
00:15:09.64\00:15:10.97
So our next
recipe is going to be
00:15:11.01\00:15:12.34
the corn and black beans salsa.
00:15:12.37\00:15:14.61
This is almost
like a salad, actually.
00:15:14.64\00:15:16.38
I know.
00:15:16.41\00:15:17.75
All right.
00:15:17.78\00:15:19.11
And that's all that we
need for this delicious
00:15:57.39\00:16:00.66
salsa colorful and all.
00:16:00.69\00:16:02.56
You have
protein, you have grain.
00:16:02.59\00:16:04.26
What do we have?
00:16:04.29\00:16:05.63
Well, we're going to
start with some corn.
00:16:05.66\00:16:07.66
Now, the thing is
that in the recipe say...
00:16:07.70\00:16:10.27
Or you can use fresh
corn, which would be the best.
00:16:10.30\00:16:12.03
But is fresh
corn always available?
00:16:12.07\00:16:14.04
Not.
00:16:14.07\00:16:15.40
It's seasonal.
No, it's seasonal.
00:16:15.44\00:16:16.77
Exactly.
00:16:16.81\00:16:18.14
So I recommend, if you
don't have the fresh corn,
00:16:18.17\00:16:19.51
obviously, to use
like a frozen corn.
00:16:19.54\00:16:22.18
And the reason why is
00:16:22.21\00:16:23.55
because when you
buy frozen foods,
00:16:23.58\00:16:26.18
they're flash frozen
00:16:26.21\00:16:27.55
at the peak of freshness, right?
00:16:27.58\00:16:28.92
And the second thing is
that you can buy organic,
00:16:28.95\00:16:32.49
and you know,
the sad part is that
00:16:32.52\00:16:34.46
corn is one of those vegetables
00:16:34.49\00:16:36.79
that basically is
genetically modified
00:16:36.83\00:16:39.89
about 88% genetically modified.
00:16:39.93\00:16:42.46
So we're going to
start with the corn,
00:16:42.50\00:16:43.83
we'll put that in.
00:16:43.87\00:16:45.20
Let's put some
color in your life.
00:16:45.23\00:16:47.74
This is very festive.
00:16:47.77\00:16:49.10
I found Mexico...
00:16:49.14\00:16:50.47
I love Mexican cooking.
00:16:50.51\00:16:51.84
I love Mexican culture
because it's so festive.
00:16:51.87\00:16:55.81
So we got our black beans
and I'm going to put these in.
00:16:55.84\00:16:58.91
This is what I
called the dumping recipes.
00:16:58.95\00:17:00.92
Yes, of course.
00:17:00.95\00:17:02.28
And our tomatoes, here
you go and take those for me.
00:17:02.32\00:17:04.72
Yes, dump the tomatoes.
00:17:04.75\00:17:06.65
Very good.
00:17:06.69\00:17:08.02
So we have red, we
have black, we have yellow.
00:17:08.06\00:17:11.19
Now, they call this red onion
but it's purple in my book.
00:17:11.23\00:17:13.53
I don't know why they call
it red onion, but it gives...
00:17:13.56\00:17:15.96
I know, I've been
wondering that too, Chef Carin.
00:17:16.00\00:17:18.43
Why on the earth do
we call it red onions?
00:17:18.47\00:17:19.90
I don't know.
00:17:19.93\00:17:21.27
Now, here we go with our green.
00:17:21.30\00:17:22.64
Oh, my, look at
that color, beautiful.
00:17:22.67\00:17:25.91
All of it?
00:17:25.94\00:17:27.28
Yeah, put it all in.
00:17:27.31\00:17:28.64
I love cilantro.
00:17:28.68\00:17:30.11
So I am not
Mexican, I'm Puerto Rican,
00:17:30.15\00:17:33.05
but we also use a lot
of cilantro in our cuisine.
00:17:33.08\00:17:36.75
In Latino cooking,
you find that a lot
00:17:36.79\00:17:38.49
and also in Asian as well.
00:17:38.52\00:17:40.19
But I find more in Indian,
00:17:40.22\00:17:42.09
but I find more
in Latino culture.
00:17:42.12\00:17:43.66
This is beautiful. Very nice.
00:17:43.69\00:17:45.63
And then, of course, we're
going to make our dressing,
00:17:45.66\00:17:47.56
which really just
going to be some lime juice.
00:17:47.60\00:17:49.93
Just lime juice?
00:17:49.96\00:17:51.30
Yeah, this is fresh lime.
00:17:51.33\00:17:52.67
Oh, my mouth got
watery and our friends at home
00:17:52.70\00:17:55.50
are saying the same thing.
00:17:55.54\00:17:57.14
All right.
00:17:57.17\00:17:58.51
And, of course, our
Himalayan pink salt in,
00:17:58.54\00:18:00.18
so this is nice
00:18:00.21\00:18:01.88
and we're going
to sprinkle that in.
00:18:01.91\00:18:03.24
And you can go
ahead and mix that up.
00:18:03.28\00:18:05.98
Toss it. Very nice.
00:18:06.01\00:18:07.48
And then, I let this
kind of marinate for,
00:18:07.52\00:18:10.42
you know, a couple
hours in the refrigerator
00:18:10.45\00:18:12.29
to really get the
lime juice and the salt
00:18:12.32\00:18:15.09
really getting melding
those flavors together.
00:18:15.12\00:18:17.33
Well, because of the lime juice,
00:18:17.36\00:18:19.13
I just don't want to
wait for it to marinate.
00:18:19.16\00:18:22.33
It's very nice and fresh.
00:18:22.36\00:18:23.70
I can dig right in.
00:18:23.73\00:18:25.07
You can do it.
00:18:25.10\00:18:26.43
But the one thing I do,
00:18:26.47\00:18:27.80
do at the end is I
don't put my avocado.
00:18:27.84\00:18:30.04
I like avocado
00:18:30.07\00:18:31.41
and there's so many good
health benefits about avocado.
00:18:31.44\00:18:33.88
Okay. But talk to us about it?
00:18:33.91\00:18:35.51
Well, avocado, the first thing
is that it's actually a fruit.
00:18:35.54\00:18:38.21
It is not a vegetable.
00:18:38.25\00:18:39.61
And in a lot of...
00:18:39.65\00:18:40.98
In some cultures they
actually eat it sweet.
00:18:41.02\00:18:42.35
I do when I do some raw cooking,
00:18:42.38\00:18:43.85
I will do like a
carob avocado mousse.
00:18:43.89\00:18:47.69
And it's made with
avocados and it's raw,
00:18:47.72\00:18:49.29
but that is sweet.
00:18:49.32\00:18:50.83
But this is going
to be on a savory way.
00:18:50.86\00:18:53.03
The nice thing about
avocado is monounsaturated fats.
00:18:53.06\00:18:56.26
Monounsaturated fats
are good for heart health
00:18:56.30\00:18:58.37
and this so wonderful
for that, lots of potassium.
00:18:58.40\00:19:01.30
Do you know avocados
have more potassium in them
00:19:01.34\00:19:04.31
than a banana?
00:19:04.34\00:19:05.67
What?
00:19:05.71\00:19:07.04
Yeah, totally.
00:19:07.08\00:19:08.41
I never heard that before,
00:19:08.44\00:19:09.78
but thank you
for letting me know.
00:19:09.81\00:19:11.15
Yeah.
00:19:11.18\00:19:12.51
And another thing
that people don't realize
00:19:12.55\00:19:13.88
is avocados have
so much fiber in them.
00:19:13.92\00:19:15.25
It's like 70
something percent fiber,
00:19:15.28\00:19:16.82
but it's insoluble
fiber and soluble fiber,
00:19:16.85\00:19:18.92
so we got both.
00:19:18.95\00:19:20.29
So I like to just put this...
00:19:20.32\00:19:21.66
You're such a great teacher.
00:19:21.69\00:19:23.02
I'm so thankful the Lord
brought us together here.
00:19:23.06\00:19:24.39
Amen.
00:19:24.43\00:19:25.76
Well, God is good.
00:19:25.79\00:19:27.13
I think you know. I don't...
00:19:27.16\00:19:28.50
I think that when
I do cooking schools
00:19:28.53\00:19:29.86
and when I do programs,
00:19:29.90\00:19:31.23
I always put this on
top and let people dip in.
00:19:31.27\00:19:32.60
Yeah.
00:19:32.63\00:19:33.97
It's more like a garnishing out.
00:19:34.00\00:19:35.34
Exactly, I should
have probably waited
00:19:35.37\00:19:36.71
till I put it in our dish here.
00:19:36.74\00:19:39.01
But the thing about is,
is I think that education,
00:19:39.04\00:19:41.21
we should
educate, educate, educate.
00:19:41.24\00:19:43.14
It's never too late, Chef Carin,
00:19:43.18\00:19:45.21
if you allow me, please.
00:19:45.25\00:19:46.58
Oh, go ahead.
00:19:46.61\00:19:47.95
I'm just going to take a
couple of these avocado pieces.
00:19:47.98\00:19:50.52
See, this will
happen at home too.
00:19:50.55\00:19:53.15
We're very down to
home here in the kitchen.
00:19:53.19\00:19:54.82
Of course.
00:19:54.86\00:19:56.19
And in our family
and people come to visit,
00:19:56.22\00:19:58.09
we don't leave
the kitchen table.
00:19:58.13\00:19:59.66
We're just
visiting at the table.
00:19:59.69\00:20:01.20
That's right.
00:20:01.23\00:20:02.56
And if you come and I'm cooking,
00:20:02.60\00:20:03.93
I'm going to put you to work too
00:20:03.97\00:20:05.87
because it's fun
to share recipes.
00:20:05.90\00:20:07.64
We're just going to put
this right in our dish here,
00:20:07.67\00:20:10.31
and then we can...
00:20:10.34\00:20:11.67
Perfect! Look how
beautiful that is.
00:20:11.71\00:20:13.04
The Lord is good.
00:20:13.07\00:20:14.41
Amen.
00:20:14.44\00:20:15.78
Is there, I mean...
00:20:15.81\00:20:17.15
He's given us so many...
00:20:17.18\00:20:18.51
And you know, the colors
00:20:18.55\00:20:19.88
of the foods
are going to give us
00:20:19.91\00:20:21.25
so many different
phytochemicals, phytonutrients.
00:20:21.28\00:20:24.02
So we're going to
have all of those here
00:20:24.05\00:20:26.15
and then we can just put
those avocados on top and...
00:20:26.19\00:20:29.29
Yes. Here we go.
00:20:29.32\00:20:31.16
And it's really good.
00:20:31.19\00:20:32.53
And, you know, I like to
say this is great with chips,
00:20:32.56\00:20:35.06
of course, but you can eat
this as a salad on the side.
00:20:35.10\00:20:38.00
You know, you can
have a like a nice,
00:20:38.03\00:20:39.83
fresh salad before
you get you meals started.
00:20:39.87\00:20:42.54
Wonderful.
00:20:42.57\00:20:43.91
Well, guys I'm so excited.
00:20:43.94\00:20:45.27
I'm learning with
you and praise the Lord
00:20:45.31\00:20:47.48
that He has made
provision for all of our needs.
00:20:47.51\00:20:51.18
We're going
continue to our next recipe.
00:20:51.21\00:20:53.62
And now, what's the next recipe?
00:20:53.65\00:20:54.98
What are we making?
00:20:55.02\00:20:56.35
Okay.
00:20:56.38\00:20:57.72
Read the recipe.
00:20:57.75\00:20:59.09
Our next recipe is just
going to be taco seasoning.
00:20:59.12\00:21:00.46
Let's put some flavor
in your life, I would say.
00:21:22.84\00:21:26.48
This taco seasoning, is
it a basic taco seasoning
00:21:26.51\00:21:29.78
that we multi use?
00:21:29.82\00:21:31.15
Yes, it is.
00:21:31.19\00:21:32.52
In fact, I made this and
then I keep it in a little jar
00:21:32.55\00:21:34.52
so I can use it
being right at home
00:21:34.56\00:21:36.36
because there's a few things.
00:21:36.39\00:21:37.99
When we're purchasing
things outside, oregano...
00:21:38.03\00:21:41.10
When we're talking about
reading ingredients, right?
00:21:41.13\00:21:43.67
Well, they're things like MSG,
00:21:43.70\00:21:45.87
high sodium and
something that's in a lot of,
00:21:45.90\00:21:50.01
you know, taco seasonings
00:21:50.04\00:21:51.37
and seasonings
like that of chilies.
00:21:51.41\00:21:53.44
Now, I'm not putting
any kind of chili powder
00:21:53.48\00:21:55.91
or anything in here.
00:21:55.94\00:21:57.28
And the reason why is
because chilies are really,
00:21:57.31\00:21:58.81
actually, can
have an adverse effect
00:21:58.85\00:22:01.12
on like our stomach mucosa.
00:22:01.15\00:22:03.12
It can also...
00:22:03.15\00:22:05.52
It can affect our
gastrointestinal system.
00:22:05.55\00:22:08.49
And so, basically,
they've done a study,
00:22:08.52\00:22:11.26
actually, in Mexico City,
00:22:11.29\00:22:13.09
where they studied
people and stomach cancer
00:22:13.13\00:22:15.60
is a high rate of people
who eat a lot of chilies.
00:22:15.63\00:22:19.20
And so I don't put chili
powder in my taco seasoning.
00:22:19.23\00:22:24.71
So now you said, "MSG."
00:22:24.74\00:22:26.47
What is MSG
00:22:26.51\00:22:27.84
and what's the
big deal about MSG?
00:22:27.88\00:22:30.08
Monosodium glutamate, you
know, our body actually...
00:22:30.11\00:22:33.58
A lot of foods have something
called glutamate in it,
00:22:33.62\00:22:35.82
which is an amino acid.
00:22:35.85\00:22:37.45
But monosodium glutamate,
00:22:37.49\00:22:38.85
when they
concentrate it like that,
00:22:38.89\00:22:40.22
is an excitotoxin
00:22:40.26\00:22:41.59
and it's dangerous
for our health, really.
00:22:41.62\00:22:43.89
And so we want to
stay away from that.
00:22:43.93\00:22:45.36
It's food enhancer and
a lot of cultures use it,
00:22:45.39\00:22:48.16
but we really
should stay away from it.
00:22:48.20\00:22:49.63
Okay, let's stay away from MSG.
00:22:49.66\00:22:51.90
That's right, and the chili,
so we have no chilies in here.
00:22:51.93\00:22:53.60
Okay.
00:22:53.64\00:22:54.97
So we're going to start with...
00:22:55.00\00:22:56.34
This is smoked paprika,
00:22:56.37\00:22:57.71
but you could use
regular paprika if you'd like.
00:22:57.74\00:22:59.07
I like a little bit of
the smoky flavor in there,
00:22:59.11\00:23:01.54
so we're going to use
a little smoky paprika.
00:23:01.58\00:23:04.45
I have some cumin.
00:23:04.48\00:23:06.68
Oh, yes, I use
cumin a lot. Amen.
00:23:06.72\00:23:09.32
And some coriander.
00:23:09.35\00:23:11.85
Ground coriander.
00:23:11.89\00:23:13.32
And what is coriander?
00:23:13.36\00:23:14.69
It's the cilantro
seeds all grounded.
00:23:14.72\00:23:16.06
That's right.
00:23:16.09\00:23:17.43
It's ground cilantro.
00:23:17.46\00:23:18.79
And we have the
Himalayan pink salt again.
00:23:18.83\00:23:20.16
Yes, that's right.
00:23:20.20\00:23:21.53
And, of course, you
can adjust your salt
00:23:21.56\00:23:22.90
if you're on a lower
sodium diet, adjust the salt.
00:23:22.93\00:23:24.67
Very good. I'm
glad you mentioned that.
00:23:24.70\00:23:26.63
I always say a
recipe is a guide.
00:23:26.67\00:23:30.17
It works as a guide, really.
00:23:30.21\00:23:31.54
You look at that and you decide,
00:23:31.57\00:23:32.94
you make it with how
your family would take it,
00:23:32.97\00:23:34.61
and what's best for you.
00:23:34.64\00:23:35.98
One on each side. That's right.
00:23:36.01\00:23:37.35
And here is some garlic powder.
00:23:37.38\00:23:38.71
Let's get this all
ground up a little bit here.
00:23:38.75\00:23:41.38
Garlic powder.
00:23:41.42\00:23:43.65
I've some... You
know, I have some friends
00:23:43.69\00:23:45.45
that really cannot
tolerate garlic or onion.
00:23:45.49\00:23:49.69
Yeah.
00:23:49.72\00:23:51.06
So then you know
what they said...
00:23:51.09\00:23:52.43
This is, actually, onion powder,
00:23:52.46\00:23:53.80
so we're going to
use onion powder here.
00:23:53.83\00:23:55.16
But then again, if
they can't tolerate that
00:23:55.20\00:23:56.83
or I don't know,
sometimes people can't tolerate
00:23:56.87\00:23:59.20
the vegetable itself,
00:23:59.23\00:24:00.57
but they can
tolerate the seasoning.
00:24:00.60\00:24:01.94
But if they can,
this is something that
00:24:01.97\00:24:03.41
they can adjust
with something else.
00:24:03.44\00:24:04.77
Wonderful.
00:24:04.81\00:24:06.14
And then I'm using some oregano.
00:24:06.17\00:24:07.51
Oregano.
00:24:07.54\00:24:08.88
Ground oregano.
00:24:08.91\00:24:10.38
And so let's put this in it.
00:24:10.41\00:24:11.75
As simple as that.
00:24:11.78\00:24:13.11
And we're done. Look
at, just mix this up.
00:24:13.15\00:24:14.92
And this is great
because it makes a good amount.
00:24:14.95\00:24:17.09
And you can put
this right in a little...
00:24:17.12\00:24:18.79
I put it in mason jar,
and I have it for any time
00:24:18.82\00:24:21.79
I want a little Mexican
flair or just these flavors.
00:24:21.82\00:24:25.76
And you just
want to mix that up.
00:24:25.79\00:24:27.23
So you can use it for
your Mexican salad lasagna
00:24:27.26\00:24:29.86
with the
tortillas and the fillings.
00:24:29.90\00:24:31.37
Exactly.
00:24:31.40\00:24:32.73
Your tacos and you can,
00:24:32.77\00:24:34.24
whatever, I put it in a
lot of different things.
00:24:34.27\00:24:37.61
I do a
Southwestern tofu scramble
00:24:37.64\00:24:40.41
and I just sprinkle it
on top before I serve it.
00:24:40.44\00:24:41.84
That sounds good.
00:24:41.88\00:24:43.21
Oh, it's so good.
00:24:43.24\00:24:44.58
There it is.
00:24:44.61\00:24:45.95
All right, here we go.
00:24:45.98\00:24:47.32
And then here is
our taco seasoning.
00:24:47.35\00:24:48.68
Well, this recipe
is like a trampoline
00:24:48.72\00:24:50.45
into the next recipe.
00:24:50.49\00:24:51.82
That's right because
we're going to be using this.
00:24:51.85\00:24:53.19
Yes, we're going to
go in Southern cook.
00:24:53.22\00:24:55.52
We're going to get that pan out
00:24:55.56\00:24:56.89
and we're going to
make some soy curl fajitas.
00:24:56.93\00:25:00.83
What do we need for that?
00:25:00.86\00:25:02.20
Okay.
00:25:02.23\00:25:03.57
Well, let's take our class
on assembling some fajitas.
00:25:37.27\00:25:40.64
Let's make these
delicious soy curl fajitas.
00:25:40.67\00:25:42.47
Sure.
00:25:42.50\00:25:43.84
I'm going to start
with the soy curls.
00:25:43.87\00:25:45.21
Now, I don't know
if you're familiar
00:25:45.24\00:25:46.57
with soy curls
but soy curls are...
00:25:46.61\00:25:49.38
They're just
dehydrated soybeans.
00:25:49.41\00:25:51.31
Just mashed soybeans
00:25:51.35\00:25:52.68
and the nice thing
about these soy curls
00:25:52.71\00:25:54.18
is that you can use them
in almost any kind of chicken
00:25:54.22\00:25:56.18
or meat alternative
preparation, absolutely.
00:25:56.22\00:25:58.89
So we'll get them started.
00:25:58.92\00:26:00.26
I'm going to stick them
in along with some water
00:26:00.29\00:26:02.62
because we need
to rehydrate them.
00:26:02.66\00:26:06.56
And I'm going to season
them right in the pan here.
00:26:06.59\00:26:09.33
I'm going to use some
chicken style seasoning,
00:26:09.36\00:26:11.70
which is just
basically some herbs
00:26:11.73\00:26:13.94
put together and some
seasonings put together
00:26:13.97\00:26:16.14
to get almost like a
chicken brothy kind of flavor.
00:26:16.17\00:26:18.64
Not all kind of
flavor and when they absorb,
00:26:18.67\00:26:21.24
and we'll also mix
that up here a little bit.
00:26:21.28\00:26:23.14
Oh, yeah.
00:26:23.18\00:26:24.51
And then I'm going to, actually,
00:26:24.55\00:26:25.88
put the taco seasoning right in.
00:26:25.91\00:26:27.25
Oh, yes.
00:26:27.28\00:26:29.72
So how long do
you let it simmer for?
00:26:29.75\00:26:31.75
You know, you can...
00:26:31.79\00:26:33.29
What do you want to do, usually,
00:26:33.32\00:26:34.66
it takes about 10
minutes to hydrate
00:26:34.69\00:26:36.02
but you can, actually...
00:26:36.06\00:26:37.86
Since we're going to
saute them a little bit
00:26:37.89\00:26:39.96
with our vegetables,
00:26:40.00\00:26:41.60
that we don't
need to have them...
00:26:41.63\00:26:42.96
We'll just need 10 minutes.
00:26:43.00\00:26:44.33
We will just need
to get them softened.
00:26:44.37\00:26:45.70
So I'm going to start
them with our vegetables.
00:26:45.73\00:26:49.50
Veggies, yes.
00:26:49.54\00:26:50.87
And we have our red pepper.
00:26:50.91\00:26:52.97
Put that on there.
00:26:53.01\00:26:54.71
Our green and our white.
00:26:54.74\00:26:58.31
And you want to know
why I chose these colors?
00:26:58.35\00:27:00.28
Why?
00:27:00.32\00:27:01.65
Because it's
Mexican flag colors.
00:27:01.68\00:27:03.32
Yeah, she's got it.
00:27:03.35\00:27:04.69
You got it.
00:27:04.72\00:27:06.05
I'm on it.
00:27:06.09\00:27:07.42
And that's why.
So I really get this.
00:27:07.46\00:27:08.79
But the funny
thing is, as you notice,
00:27:08.82\00:27:10.16
I am not using any oil.
00:27:10.19\00:27:11.53
What I'm going to
do is add some water.
00:27:11.56\00:27:15.73
And you know people always say,
00:27:15.76\00:27:17.53
"How are you going
to saute with water?"
00:27:17.57\00:27:20.07
Well, I'm going to let you
know that the interesting thing
00:27:20.10\00:27:23.51
is that I started not using oil
00:27:23.54\00:27:26.94
when I learned a
little bit about what happens
00:27:26.98\00:27:29.38
when we raise the
temperature of oil.
00:27:29.41\00:27:31.28
Okay, now you've
created curiosity.
00:27:31.31\00:27:33.62
What happens when we
raise the temperature of oil?
00:27:33.65\00:27:35.75
Okay.
00:27:35.78\00:27:37.12
Well, this is the thing.
00:27:37.15\00:27:39.19
Oil has a smoke point.
00:27:39.22\00:27:40.59
And every oil has a
different temperature
00:27:40.62\00:27:42.69
of which it starts to smoke.
00:27:42.72\00:27:47.00
When we use oil, it
molecularly breaks down
00:27:47.03\00:27:50.90
and what happens is
that it becomes a carcinogen.
00:27:50.93\00:27:53.44
And so we want to...
00:27:53.47\00:27:54.80
We don't want to
cause cancer causing agents
00:27:54.84\00:27:57.07
and free radicals in our body.
00:27:57.11\00:27:58.67
And so...
00:27:58.71\00:28:00.04
There's another thing
too that's very interesting.
00:28:00.08\00:28:01.74
When we cook oil
and it starts to smoke,
00:28:01.78\00:28:04.95
it's very toxic fumes.
00:28:04.98\00:28:06.75
And these toxic fumes
are cancer causing as well.
00:28:06.78\00:28:09.18
In fact, they
did a study in China.
00:28:09.22\00:28:11.45
And this study was women
00:28:11.49\00:28:13.56
who did a lot
of cooking in a wok
00:28:13.59\00:28:15.36
and you know woks are
very high temperature.
00:28:15.39\00:28:17.33
Yes, that's right.
00:28:17.36\00:28:18.73
And what happens is
that when they did that,
00:28:18.76\00:28:20.60
they found that these women
had extremely high lung cancer.
00:28:20.63\00:28:25.27
Wow!
00:28:25.30\00:28:26.63
And so there's a
couple of reasons
00:28:26.67\00:28:28.00
why we don't want to do that.
00:28:28.04\00:28:29.37
Especially also
too, when we fried foods
00:28:29.40\00:28:30.74
we get extra calories
00:28:30.77\00:28:32.17
and fat calories are
higher than carbohydrates
00:28:32.21\00:28:35.14
or proteins.
00:28:35.18\00:28:36.51
That's right.
00:28:36.54\00:28:37.88
And plus, you at home,
00:28:37.91\00:28:39.31
you know, if you
suffer of acid reflux,
00:28:39.35\00:28:42.28
it may be that the grease
00:28:42.32\00:28:43.79
you're putting your food
is provoking some of that.
00:28:43.82\00:28:45.95
I'm not a doctor
00:28:45.99\00:28:47.32
and I'm not a
health coach or anything.
00:28:47.36\00:28:50.16
But I do notice that
when people eat greasy food,
00:28:50.19\00:28:55.10
I cannot eat greasy food
00:28:55.13\00:28:57.13
because it does
not settle well with me
00:28:57.17\00:28:59.23
or my husband
and even my children.
00:28:59.27\00:29:01.10
They're like, "Mom, this kind
of food has too much grease."
00:29:01.14\00:29:03.24
And I say, "Don't eat it."
00:29:03.27\00:29:05.04
I prefer to make something else
00:29:05.07\00:29:07.44
or buy something
else and eat healthy.
00:29:07.48\00:29:09.94
That's right.
00:29:09.98\00:29:11.31
So little changes, big results,
remember that, small steps.
00:29:11.35\00:29:14.68
Don't be
overwhelmed, be encouraged.
00:29:14.72\00:29:17.02
You're not alone in this walk.
00:29:17.05\00:29:18.42
We're all together and
that's what 3ABN is for
00:29:18.45\00:29:21.79
to help you along the way
00:29:21.82\00:29:23.16
and that is why
Chef Carin is here.
00:29:23.19\00:29:25.99
And don't forget she
does have a recipe book,
00:29:26.03\00:29:28.43
so I will give
you the information
00:29:28.46\00:29:30.93
later on in the
program so remember that.
00:29:30.97\00:29:33.17
Okay, I'm done talking.
00:29:33.20\00:29:34.54
Let's go back to the frying pan.
00:29:34.57\00:29:35.90
No, that's great.
00:29:35.94\00:29:37.27
Now, the one thing
that you have to notice
00:29:37.31\00:29:38.64
is that when you're
learning to saute with...
00:29:38.67\00:29:40.04
I'm just stirring this...
00:29:40.08\00:29:41.41
With water.
00:29:41.44\00:29:42.78
When you're sauteing with water,
00:29:42.81\00:29:44.15
you have to understand that
water absorbs and oil doesn't.
00:29:44.18\00:29:46.45
That's right, it evaporates.
00:29:46.48\00:29:47.82
You know, it
evaporates, excuse me.
00:29:47.85\00:29:49.18
So, thank you.
00:29:49.22\00:29:50.55
And so what we want to do
00:29:50.59\00:29:51.92
is you want to make sure
that you keep an eye on it
00:29:51.95\00:29:54.32
that it doesn't, you
know, start to burn or anything.
00:29:54.36\00:29:56.59
You know I find out... Right.
00:29:56.62\00:29:57.96
While were you
shaking like that,
00:29:57.99\00:29:59.33
it just when you
see those special bean
00:29:59.36\00:30:00.70
tossing up like those.
00:30:00.73\00:30:02.06
Do you want me to do it?
00:30:02.10\00:30:03.43
No, well, I can.
00:30:03.47\00:30:04.80
But I will.
00:30:04.83\00:30:06.17
Just getting inspired
here cooking with you.
00:30:06.20\00:30:08.30
That's right.
00:30:08.34\00:30:09.67
Well, you know the thing is
00:30:09.70\00:30:11.04
I've also wanted
to say about the oil.
00:30:11.07\00:30:12.41
I learned, like I grew
up in an Italian household.
00:30:12.44\00:30:14.18
Then my mother was...
00:30:14.21\00:30:15.68
I mean we grew up on garlic,
olive oil, onions, pasta,
00:30:15.71\00:30:19.01
these are things
that are, you know...
00:30:19.05\00:30:20.52
Mangia, mangia.
00:30:20.55\00:30:21.88
Exactly, all the time.
00:30:21.92\00:30:23.62
And so, but it's
interesting because my mother
00:30:23.65\00:30:25.85
put the olive
oil, glug, glug, glug.
00:30:25.89\00:30:27.22
She didn't, you
know, didn't measure,
00:30:27.26\00:30:28.82
she just plugged it in.
00:30:28.86\00:30:30.39
And when I started realizing
about the health benefits
00:30:30.43\00:30:33.53
of doing a little more
natural and without the oil,
00:30:33.56\00:30:37.80
I've learned to do
my vegetables in water.
00:30:37.83\00:30:40.84
I have a freshness, a crispness.
00:30:40.87\00:30:42.74
I also know that
when you use the oil,
00:30:42.77\00:30:47.58
it just like, I said it weighed
in things with too much oil.
00:30:47.61\00:30:51.71
But the olive oil flavor
in some cooking is important
00:30:51.75\00:30:54.68
and so what I do
is I added at the end.
00:30:54.72\00:30:57.42
Oh...
00:30:57.45\00:30:58.79
So I'm just going to add
a little more water here.
00:30:58.82\00:31:00.36
Hear that sizzle.
00:31:00.39\00:31:01.72
Yeah, and we're just going to...
00:31:01.76\00:31:03.09
See and you just use your
judgment when you're looking.
00:31:03.12\00:31:05.09
The Mexican and television
coming to you is Melevision.
00:31:05.13\00:31:08.06
That's right.
00:31:08.10\00:31:09.43
So you can smell
this delicious meal.
00:31:09.46\00:31:10.80
Don't you wish that
they could smell this, right?
00:31:10.83\00:31:12.17
Yeah, well, in some channels,
yes, of course, there you go.
00:31:12.20\00:31:15.37
That you can
cook seeing it. Yes.
00:31:15.40\00:31:16.81
All right. It's delicious.
00:31:16.84\00:31:18.17
So if you see I've hydrated.
00:31:18.21\00:31:19.54
Oh, yes.
00:31:19.57\00:31:20.91
I've got this. So I'm actually
going to stick them right in.
00:31:20.94\00:31:22.41
Hold down right there.
Let's see that on camera.
00:31:22.44\00:31:24.71
Can you see it?
00:31:24.75\00:31:26.08
I want the people
at home to make sure
00:31:26.11\00:31:27.78
they see how that
soy curl is hydrated,
00:31:27.82\00:31:32.92
and it didn't take long at all.
00:31:32.95\00:31:34.56
No.
00:31:34.59\00:31:35.92
This is chicken, in the
place of chicken, right?
00:31:35.96\00:31:38.16
Exactly.
00:31:38.19\00:31:39.53
Soy curl is a protein
and it's a vegan soy protein.
00:31:39.56\00:31:43.57
You know you
could use, actually,
00:31:43.60\00:31:45.43
a beef style seasoning
and make this a more like
00:31:45.47\00:31:47.34
a beef fajita too.
00:31:47.37\00:31:48.70
You know what?
00:31:48.74\00:31:50.07
I am just ready to
taste this, come on.
00:31:50.11\00:31:51.44
All right, we're working on it.
00:31:51.47\00:31:52.91
We're working.
00:31:52.94\00:31:55.28
All right, so I have this
here and I just mix them in
00:31:55.31\00:31:58.65
with my vegetables
00:31:58.68\00:32:00.85
and then we have our
everything put together.
00:32:00.88\00:32:05.05
And this will kind of also like
00:32:05.09\00:32:07.32
dry out the soy
curls a little bit
00:32:07.36\00:32:11.26
because they're very moist,
00:32:11.29\00:32:12.63
because they've
absorbed all that water
00:32:12.66\00:32:14.00
and this will
kind of just give them
00:32:14.03\00:32:15.36
a little bit better texture
00:32:15.40\00:32:16.73
so that's why I put
them right in the pan.
00:32:16.77\00:32:18.10
Right.
00:32:18.13\00:32:19.47
It looks great.
It looks amazing.
00:32:19.50\00:32:20.84
It's so vibrant,
right, the colors.
00:32:20.87\00:32:22.40
Like I said
before, I love Mexico.
00:32:22.44\00:32:24.17
I love Mexican cooking.
00:32:24.21\00:32:25.54
Everything is so
festive and colorful.
00:32:25.57\00:32:28.44
We need to add
color to our life.
00:32:28.48\00:32:30.38
I love it when
I'm in the kitchen
00:32:30.41\00:32:31.75
with Chef Carin
because that means,
00:32:31.78\00:32:33.88
Carin, because that means
I'm going to get to taste it
00:32:33.92\00:32:35.98
after the program.
00:32:36.02\00:32:37.35
That's right.
00:32:37.39\00:32:38.72
Delicious.
00:32:38.75\00:32:40.09
That's the blessing, right?
00:32:40.12\00:32:41.46
Yes. It's very nice.
00:32:41.49\00:32:42.82
Anyway.
00:32:42.86\00:32:44.19
So you don't want
it to dry up too much.
00:32:44.23\00:32:45.56
No, we don't. We're going to...
00:32:45.59\00:32:46.93
And as far as the
texture of the vegetable
00:32:46.96\00:32:48.30
is their personal preference.
00:32:48.33\00:32:49.66
Exactly, you could
cook them a little longer.
00:32:49.70\00:32:51.53
I happen to like
things with a little crunchy.
00:32:51.57\00:32:53.54
Do you want to
bring me that bowl?
00:32:53.57\00:32:54.90
We're going to
stick that right in there
00:32:54.94\00:32:56.50
and then we can assemble.
00:32:56.54\00:32:58.34
Thank you.
00:32:58.37\00:32:59.71
It's beautiful.
00:32:59.74\00:33:01.11
I have a friend
who has this pattern
00:33:01.14\00:33:04.28
and his name is Bobby.
00:33:04.31\00:33:05.65
And he loves, he
loves these bowls.
00:33:05.68\00:33:08.38
And so every time I
tell him when I'm...
00:33:08.42\00:33:09.98
If I'm coming here and
I have the bowls with me,
00:33:10.02\00:33:12.12
hey, I'm going to
showcase the bowls.
00:33:12.15\00:33:14.49
So he likes the bowls.
00:33:14.52\00:33:16.09
Very nice.
00:33:16.12\00:33:17.59
That is beautiful.
00:33:17.63\00:33:19.16
And here's our thing.
00:33:19.19\00:33:20.53
Now, it's nice too
because you can actually...
00:33:20.56\00:33:23.67
We have some condiments
we can put with that here.
00:33:23.70\00:33:26.43
Yes, you got it right there.
00:33:26.47\00:33:27.80
And you got this
so we can find a...
00:33:27.84\00:33:30.37
Put it so.
00:33:30.41\00:33:31.74
Now, we got some tortillas.
00:33:31.77\00:33:33.11
What I also did was I have
some whole wheat tortillas,
00:33:33.14\00:33:35.91
and we just warm them and
I, kind of, keep them moist.
00:33:35.94\00:33:38.91
I use a little paper towel to...
00:33:38.95\00:33:41.82
Yeah, I put a little wet
paper towel in between them
00:33:41.85\00:33:44.19
after I warmed them up to
keep them soft and pliable,
00:33:44.22\00:33:47.02
so that you can
actually fold them over,
00:33:47.06\00:33:48.76
and make like the taco
00:33:48.79\00:33:50.13
or the fajita that you're doing.
00:33:50.16\00:33:51.63
So we're using some
whole wheat sprouted ones,
00:33:51.66\00:33:54.33
and then we have some condiments
00:33:54.36\00:33:55.70
that we made our salsa, right?
00:33:55.73\00:33:57.07
So we have our salsa,
you can make some guacamole,
00:33:57.10\00:33:58.80
and then some
plant-based sour cream.
00:33:58.83\00:34:00.44
Guacamole, okay.
00:34:00.47\00:34:01.80
I have sour creams
actually in the cookbook.
00:34:01.84\00:34:03.17
We didn't make it
on the show today,
00:34:03.20\00:34:04.91
but it's in the cookbook.
00:34:04.94\00:34:06.27
Wonderful.
00:34:06.31\00:34:07.64
Okay, let's look
at the extra fajitas,
00:34:07.68\00:34:09.01
so you're going to assemble?
00:34:09.04\00:34:10.38
Okay, you can.
00:34:10.41\00:34:11.75
Do you want me to assemble?
00:34:11.78\00:34:13.11
Sure.
00:34:13.15\00:34:14.48
You're our guest and our expert.
00:34:14.52\00:34:15.85
All right.
00:34:15.88\00:34:17.22
So we... If you
haven't made a fajita,
00:34:17.25\00:34:18.59
you want you do
as you want to taste.
00:34:18.62\00:34:19.95
Yeah, let's do that
so you can see that.
00:34:19.99\00:34:22.16
And we're just gonna stick our
vegetables and you can have...
00:34:22.19\00:34:26.70
Another thing, some people
like mushrooms in here too,
00:34:26.73\00:34:28.66
so they like mushrooms.
00:34:28.70\00:34:30.43
What did you say out there?
00:34:30.47\00:34:31.80
I hear the people saying
Idalia needs to have that.
00:34:31.83\00:34:33.94
You need to try this.
00:34:33.97\00:34:35.37
No, I'm just kidding.
00:34:35.40\00:34:37.47
We will after
the program is over.
00:34:37.51\00:34:39.07
Yes, of course.
00:34:39.11\00:34:40.44
And then, you know, you
can do this just like that
00:34:40.48\00:34:43.04
or you can pop it
with some of these goodies
00:34:43.08\00:34:46.51
and this over here.
00:34:46.55\00:34:47.88
Now we're talking, come on now.
00:34:47.92\00:34:49.98
That salsa looks so great.
00:34:50.02\00:34:51.75
Oh, yeah, the salsa?
00:34:51.79\00:34:53.49
That was so easy, right?
00:34:53.52\00:34:55.26
Yes, there is vegan
sour cream and you at home
00:34:55.29\00:34:59.69
can just find it.
00:34:59.73\00:35:01.43
That's another easy
recipe in my cookbook.
00:35:01.46\00:35:03.30
Oh, wonderful.
00:35:03.33\00:35:04.67
The cookbook
Plant-Based Made Simple.
00:35:04.70\00:35:07.70
Nice.
00:35:07.74\00:35:09.07
Well, look at that, Chef Carin.
00:35:09.10\00:35:11.11
Guacamole.
00:35:11.14\00:35:12.47
Nice, perfect.
00:35:12.51\00:35:14.08
And here we go and you can
just fold that over and eat it.
00:35:14.11\00:35:18.31
There you go.
00:35:18.35\00:35:19.68
And there we go,
it's our fajita fold.
00:35:19.71\00:35:21.95
Beautiful.
00:35:21.98\00:35:23.32
Well, while she's
reading the recipe
00:35:23.35\00:35:25.15
and going for the
rest of the program,
00:35:25.19\00:35:26.65
we're going to sit in
the corner and eat that.
00:35:26.69\00:35:28.09
I'm just kidding.
00:35:28.12\00:35:29.46
Don't desert me in the kitchen.
00:35:29.49\00:35:30.83
No, I won't.
00:35:30.86\00:35:32.19
In your kitchen.
00:35:32.23\00:35:33.56
In our kitchen.
00:35:33.60\00:35:34.93
Well, we're ready
for the next recipe.
00:35:34.96\00:35:36.67
And this coming recipe please,
tell us what are we making?
00:35:36.70\00:35:39.47
Okay.
00:35:39.50\00:35:40.84
So our next recipe is going
to be our cilantro lime rice.
00:35:40.87\00:35:43.87
Well, I have a one key
word for you for this recipe.
00:36:01.96\00:36:06.03
This is the cilantro lime rice.
00:36:06.06\00:36:09.33
The word is Dexteronice.
00:36:09.36\00:36:11.70
That's right.
00:36:11.73\00:36:13.07
What did I say?
00:36:13.10\00:36:14.44
Dexteronice.
00:36:14.47\00:36:15.80
That's right.
What does that mean?
00:36:15.84\00:36:17.17
What are you doing with that?
00:36:17.21\00:36:18.54
And why, right?
00:36:18.57\00:36:19.91
Yeah, where is the ingredient?
00:36:19.94\00:36:21.28
Where is the dexteronice?
00:36:21.31\00:36:22.64
Okay, well,
we're going to start...
00:36:22.68\00:36:24.01
Our recipe starts with
three cups of cooked rice
00:36:24.05\00:36:25.38
but there's a little
trick to cooking rice,
00:36:25.41\00:36:27.05
especially when we're
using whole grain rice.
00:36:27.08\00:36:29.68
We're using brown
rice, and the reason why is
00:36:29.72\00:36:32.09
because we've
got all that fiber,
00:36:32.12\00:36:33.62
all that nutrition.
00:36:33.66\00:36:34.99
You know what
happens with whole grains,
00:36:35.02\00:36:36.42
when we have white rice
or white flour like wheat?
00:36:36.46\00:36:38.99
What they do is
they strip the husk.
00:36:39.03\00:36:41.20
They stripped the husk anyway,
00:36:41.23\00:36:42.56
but then they
take the outer part,
00:36:42.60\00:36:44.23
which is the bran away
and then they take the germ,
00:36:44.27\00:36:47.54
which is where
all the nutrition is.
00:36:47.57\00:36:48.90
So we're losing
the fiber and the bran,
00:36:48.94\00:36:50.47
we're losing the nutrition
00:36:50.51\00:36:51.84
and then we leave
just the starchy part,
00:36:51.87\00:36:55.34
which is called the endosperm.
00:36:55.38\00:36:56.71
So what we want to do
00:36:56.75\00:36:58.08
is we want to
get that whole rice.
00:36:58.11\00:37:00.28
And so if we're
doing the whole grain,
00:37:00.32\00:37:02.42
sometimes we can find that
00:37:02.45\00:37:03.79
it takes a
little longer to cook,
00:37:03.82\00:37:05.29
or it might be a little tougher,
00:37:05.32\00:37:06.96
but we have a
little trick for that.
00:37:06.99\00:37:08.36
What I do is I take my
rice in a regular saute pan
00:37:08.39\00:37:11.76
and I put it in the
pan and I toast it dry
00:37:11.79\00:37:14.56
until it browns a little
bit and pops a little bit.
00:37:14.60\00:37:16.90
You'll hear a
little popping noise.
00:37:16.93\00:37:18.63
This is not only going to
make your rice cook quicker,
00:37:18.67\00:37:21.67
but it's going to
be softer and fluffier.
00:37:21.70\00:37:24.31
And the other thing
is, which is exciting,
00:37:24.34\00:37:26.31
it's kind of easier.
00:37:26.34\00:37:27.68
Wait for it.
It's easier to digest.
00:37:27.71\00:37:29.04
It's good for your health.
00:37:29.08\00:37:30.41
Exactly.
00:37:30.45\00:37:31.78
So for that reason,
we dexteronice this rice.
00:37:31.81\00:37:33.38
You can see that this brown rice
00:37:33.42\00:37:34.95
is nice and fluffy.
00:37:34.98\00:37:36.32
So I'm going to
stick that right in there,
00:37:36.35\00:37:38.29
and we're going
to use a little lime
00:37:38.32\00:37:41.19
because this is a
cilantro lime rice, right?
00:37:41.22\00:37:43.29
That's right.
00:37:43.32\00:37:44.66
We're going to add
some lime juice, some salt.
00:37:44.69\00:37:48.63
Himalayan salt. Yes, and...
00:37:48.66\00:37:51.93
Oop, I'm gonna put
the cilantro in next,
00:37:51.97\00:37:54.14
and then we'll have
our optional ingredient.
00:37:54.17\00:37:57.47
I have a little olive oil there
and I'm going to mix that in.
00:37:57.51\00:38:00.04
At the end, we talked
about olive oil not cooking it.
00:38:00.08\00:38:03.04
So you know, the flavor of
olive oil is again a good...
00:38:03.08\00:38:06.82
is a delicious flavor
and so sometimes I like that
00:38:06.85\00:38:08.78
little bit of moisture.
00:38:08.82\00:38:10.15
And so I'm going
to mix this all in.
00:38:10.19\00:38:11.82
That looks so good.
00:38:11.85\00:38:13.46
And I'm going to
add... I'm going to add oil,
00:38:13.49\00:38:16.16
you don't have to
but I like a little bit,
00:38:16.19\00:38:18.56
just a little
bit in that flavor.
00:38:18.59\00:38:19.93
I told you I was
Italian so olive oil.
00:38:19.96\00:38:22.16
You don't like to
miss out on the olive oil.
00:38:22.20\00:38:23.60
There is very good
quality of olive oil,
00:38:23.63\00:38:26.00
which is the
cold pressed, right?
00:38:26.03\00:38:27.67
Extra virgin cold pressed.
00:38:27.70\00:38:29.04
Yes, and make
sure that container
00:38:29.07\00:38:30.67
is in a dark
container, right, dark glass.
00:38:30.71\00:38:32.81
Exactly.
00:38:32.84\00:38:34.18
You know the reason why
00:38:34.21\00:38:35.54
the cold pressed
is because they...
00:38:35.58\00:38:36.91
You know they press
olives like tons of time,
00:38:36.95\00:38:39.38
30/40 times to get as
much oil as they can out of it.
00:38:39.41\00:38:42.28
And so the first
press is the most pure,
00:38:42.32\00:38:44.99
delicious olive oil
with the best vitamins.
00:38:45.02\00:38:47.59
Do you know the
enzymes haven't broken down
00:38:47.62\00:38:49.76
and so we're
getting the best quality,
00:38:49.79\00:38:51.66
and the best nutrition.
00:38:51.69\00:38:53.03
Excellent. All right.
00:38:53.06\00:38:54.40
And here we go.
00:38:54.43\00:38:55.76
We're going to
just put that in there,
00:38:55.80\00:38:57.13
and this is our nice side dish.
00:38:57.17\00:38:59.30
Yes, nice side dish.
00:38:59.33\00:39:01.54
Got that lime juice in.
00:39:01.57\00:39:03.84
Yes, and its flavors again.
00:39:03.87\00:39:05.64
Just keeping with the
theme, you want to, kind of,
00:39:05.67\00:39:08.68
when you're
putting this meal together.
00:39:08.71\00:39:10.05
I, kind of, made a whole menu.
00:39:10.08\00:39:11.58
So that you had a whole meal,
and that you're getting all,
00:39:11.61\00:39:15.32
you're hitting
all the high notes
00:39:15.35\00:39:17.25
of Mexican cuisine, right?
00:39:17.29\00:39:18.65
That's right.
00:39:18.69\00:39:20.02
Plus nowadays, we're
doing a lot of food prep,
00:39:20.06\00:39:21.66
so this is something you
can prepare for your family,
00:39:21.69\00:39:25.36
you know, before
you go to work on,
00:39:25.39\00:39:27.63
you know, prepare for the week.
00:39:27.66\00:39:29.36
So that is a great option.
00:39:29.40\00:39:31.77
All right.
00:39:31.80\00:39:33.13
So that was the
cilantro lime brown rice.
00:39:33.17\00:39:36.77
And now, we're going
to go to the next recipe.
00:39:36.81\00:39:39.17
What is it? What are we making?
00:39:39.21\00:39:40.84
Okay.
00:39:40.88\00:39:42.21
So our next
recipe is refried beans.
00:39:42.24\00:39:44.38
That's right.
00:40:17.25\00:40:18.58
Those are the ingredients
for the refried beans.
00:40:18.61\00:40:20.78
Yes, don't be alarmed.
00:40:20.82\00:40:22.15
I know we say we're not
going to fry food and all,
00:40:22.18\00:40:24.69
we're not going to use the oil,
00:40:24.72\00:40:26.05
but there's one key ingredient
00:40:26.09\00:40:27.69
that we're going to
use and that is... Water.
00:40:27.72\00:40:29.62
Excellent.
00:40:29.66\00:40:30.99
In fact, we're going
to get those started now.
00:40:31.03\00:40:32.36
Let's get these onions right in.
00:40:32.39\00:40:34.20
I love to hear that, the sizzle.
00:40:34.23\00:40:35.96
Yes.
00:40:36.00\00:40:37.33
Get those and I'm
going to add that water.
00:40:37.37\00:40:40.50
And we're just going to
get this started a little bit.
00:40:40.54\00:40:43.20
I mean, put the
whole water thing in there.
00:40:43.24\00:40:44.57
Nice.
00:40:44.61\00:40:45.94
And we're just
going to soften them.
00:40:45.97\00:40:47.31
And that's
really what we're doing
00:40:47.34\00:40:48.68
is just getting
because it's going to...
00:40:48.71\00:40:50.05
Get the onion soft.
00:40:50.08\00:40:51.41
Get them nice and soft there.
00:40:51.45\00:40:52.78
Okay. Very good.
00:40:52.81\00:40:54.15
And what I'll do is I'm
going to mix our beans now.
00:40:54.18\00:40:55.62
I took these beans and
these were whole beans.
00:40:55.65\00:40:58.19
I put them in
the food processor.
00:40:58.22\00:40:59.69
I happen to like my
refried beans really mushy
00:40:59.72\00:41:02.79
and mashed up, but some people
like them a little chunky,
00:41:02.82\00:41:05.36
so I did it halfway.
00:41:05.39\00:41:06.90
That's exactly how
I make mine at home.
00:41:06.93\00:41:08.70
Oh, there you go.
00:41:08.73\00:41:10.07
So I'm going to
just take this...
00:41:10.10\00:41:11.43
I want to stick
this in a bowl real quick
00:41:11.47\00:41:12.80
because I want to
add in our seasonings.
00:41:12.83\00:41:14.30
Oh, I see.
00:41:14.34\00:41:15.67
Okay, so these are
already pre-cooked beans, nice.
00:41:15.70\00:41:18.54
Yes, these are pre-cooked.
00:41:18.57\00:41:19.91
And then I can mash them up
even a little more in the pan.
00:41:19.94\00:41:22.31
But I'm going to
take the taco seasoning
00:41:22.34\00:41:24.05
that we have that we made.
00:41:24.08\00:41:25.41
Excellent.
00:41:25.45\00:41:26.78
See, it's
multipurpose taco seasoning.
00:41:26.82\00:41:28.48
Yes, I've seen that.
00:41:28.52\00:41:29.85
And we're not
putting a ton in there,
00:41:29.88\00:41:31.22
but we're going
to add some salt.
00:41:31.25\00:41:34.79
Then let me get this out.
00:41:34.82\00:41:36.22
Yes.
00:41:36.26\00:41:37.59
And we're going to mix that up.
00:41:37.63\00:41:39.53
Actually, you can
let... You may mix that up all.
00:41:39.56\00:41:41.73
Keep an eye on it gently.
00:41:41.76\00:41:43.16
Gladly, expert made
it work, Chef Carin.
00:41:43.20\00:41:46.80
Yes.
00:41:46.84\00:41:48.20
This is really nice
because it's a recipe
00:41:48.24\00:41:51.21
that you can use
00:41:51.24\00:41:52.77
with different
ingredients, many ingredients.
00:41:52.81\00:41:55.81
The taco seasoning that
we're using in these beans.
00:41:55.84\00:41:58.75
All right, so is
that mixed enough?
00:41:58.78\00:42:00.12
Sure, good, that's fine
00:42:00.15\00:42:01.48
because we're going to
mix it also in the pan.
00:42:01.52\00:42:02.85
Okay.
00:42:02.88\00:42:04.22
So we're going to take that,
00:42:04.25\00:42:05.59
and once now that our
onions are kind of soft in here,
00:42:05.62\00:42:07.22
so we're going to get these in.
00:42:07.26\00:42:08.79
Let me give, so I can use them.
00:42:08.82\00:42:10.53
And we're going to just
put that right in our pan here.
00:42:10.56\00:42:16.50
We're going to let
these beans heat up.
00:42:16.53\00:42:19.97
And I can actually
have the multipurpose
00:42:20.00\00:42:22.94
potato masher in our...
00:42:22.97\00:42:25.07
That's right.
00:42:25.11\00:42:26.98
Here.
00:42:27.01\00:42:28.34
That's right.
00:42:28.38\00:42:29.71
Let's mash it up.
00:42:29.74\00:42:31.08
I use this for tofu.
00:42:31.11\00:42:32.45
I use this for mashed potatoes.
00:42:32.48\00:42:33.82
I use it for beans.
00:42:33.85\00:42:35.18
I use it for many, many things.
00:42:35.22\00:42:36.55
Very good.
00:42:36.58\00:42:37.92
It's one of those things that
00:42:37.95\00:42:39.29
you really can get
a lot of use out of.
00:42:39.32\00:42:40.66
And so, you can just mash
that up a little bit, and...
00:42:40.69\00:42:44.56
While you're
mashing up, I'm cleaning up.
00:42:44.59\00:42:46.36
There you go.
00:42:46.39\00:42:48.16
That's a rule at our
house, one cooks and one cleans.
00:42:48.20\00:42:51.83
And Ron always has me cook
00:42:51.87\00:42:53.20
so guess who does a
lot of the cleaning?
00:42:53.23\00:42:55.14
Now, I'm trying to get
these onions stirred in,
00:42:55.17\00:42:57.77
and I'm just going to...
00:42:57.81\00:42:59.14
I'm heating these beans,
00:42:59.17\00:43:00.58
but remember I'm
not using any oil.
00:43:00.61\00:43:02.58
But I am going to get, I
can get a light nice little,
00:43:02.61\00:43:05.95
warmth and crispiness actually
even on the bottom a little bit
00:43:05.98\00:43:09.95
like a refried bean
without even using any oil.
00:43:09.98\00:43:13.15
Now, if you like that
again the taste of the oil,
00:43:13.19\00:43:15.99
as an option you
can add a little oil,
00:43:16.02\00:43:18.09
but only add it at the end.
00:43:18.13\00:43:20.30
That's right because
we're not going to fry this,
00:43:20.33\00:43:22.06
but we sometimes
like that texture,
00:43:22.10\00:43:24.73
you know or that flavor.
00:43:24.77\00:43:26.40
So you can do that but
if you want it oil free
00:43:26.43\00:43:28.54
and you want it that way...
00:43:28.57\00:43:29.90
That looks marvelous. I
love the way those look.
00:43:29.94\00:43:31.41
It's so easy, you know.
00:43:31.44\00:43:34.18
Like I said, simple,
simple is my middle name.
00:43:34.21\00:43:36.28
Simple, that's right.
00:43:36.31\00:43:37.95
No, simple is the
name of your cookbook,
00:43:37.98\00:43:40.28
Plant-Based Made Simple.
00:43:40.32\00:43:44.39
Very good, so we have the
refried beans ready to go.
00:43:44.42\00:43:47.39
And we are...
00:43:47.42\00:43:48.76
Almost ready, I'm going
to add a little more water.
00:43:48.79\00:43:50.36
Adding a little bit.
00:43:50.39\00:43:51.73
Just. Okay, we're
going to put it all.
00:43:51.76\00:43:54.70
It'll absorb, but
I don't, I like it,
00:43:54.73\00:43:56.50
I don't like my
beans a little softer
00:43:56.53\00:43:58.53
but you use your
judgment as you like.
00:43:58.57\00:44:03.67
So we present to you
the idea and you will...
00:44:03.71\00:44:06.51
It's like a laboratory.
00:44:06.54\00:44:07.88
Seriously, that's a
great way to say it.
00:44:11.38\00:44:13.28
Okay, so we're going to...
00:44:13.31\00:44:14.98
See and there's my
beans, they're done.
00:44:15.02\00:44:17.49
And I'm going to just
turn this off and then that's
00:44:17.52\00:44:19.39
when I will add
my little bit of oil.
00:44:19.42\00:44:21.42
When the food is done.
00:44:21.46\00:44:23.06
And that is the
cold pressed olive oil.
00:44:23.09\00:44:24.63
Olive oil.
00:44:24.66\00:44:25.99
I want to tell you
though something about oil
00:44:26.03\00:44:27.73
really quick that I
didn't mention before.
00:44:27.76\00:44:29.86
A lot of times people say, "Oh,
00:44:29.90\00:44:31.97
but do you use oil
in like baked items
00:44:32.00\00:44:34.40
and things like that?"
00:44:34.44\00:44:35.77
Because they'll say, "Oh
you said not to heat the oil."
00:44:35.80\00:44:37.21
The interesting
thing is if you use the oil
00:44:37.24\00:44:39.14
in something like a
loaf of bread or a cake
00:44:39.17\00:44:41.31
or cookie, right?
00:44:41.34\00:44:42.68
You're using the oil.
00:44:42.71\00:44:44.05
Do you know the
moisture of the other foods
00:44:44.08\00:44:45.75
when we keep the oil from,
00:44:45.78\00:44:47.92
you know, going
to the smoke point.
00:44:47.95\00:44:49.35
Toxic. Oh, wow.
00:44:49.38\00:44:50.72
Yeah, so that, so
it will never get,
00:44:50.75\00:44:52.09
they'll never reach out,
so it won't molecularly change
00:44:52.12\00:44:54.09
and it won't have
that carcinogen effect.
00:44:54.12\00:44:57.53
So, just so you know.
00:44:57.56\00:44:59.06
So it will not
molecularly, did I...
00:44:59.09\00:45:02.36
Molecularly change.
00:45:02.40\00:45:03.83
So it won't become a carcinogen.
00:45:03.87\00:45:05.70
How is that?
00:45:05.73\00:45:07.07
Excellent!
00:45:07.10\00:45:08.44
So you can use it when
you're baking in things,
00:45:08.47\00:45:10.47
like you know,
sometimes we oil our pan.
00:45:10.51\00:45:12.34
The moisture of that food
00:45:12.37\00:45:13.71
should keep the
temperature down enough.
00:45:13.74\00:45:15.08
Excellent.
00:45:15.11\00:45:16.44
But when we have our beans,
00:45:16.48\00:45:17.81
we can stick that right in
a little serving bowl here.
00:45:17.85\00:45:20.08
Let me just do it this way.
00:45:20.12\00:45:22.12
Yeah, all right. Go ahead.
00:45:22.15\00:45:24.19
Very nice, so as you
can see she's pouring out
00:45:24.22\00:45:27.12
those refried
beans with the lime,
00:45:27.16\00:45:31.49
cilantro lime rice.
00:45:31.53\00:45:33.63
Also on the fajita, soy
curl fajita we made, salsas.
00:45:33.66\00:45:38.57
Oh, we are in for a treat.
00:45:38.60\00:45:40.54
You're going to
surprise your family
00:45:40.57\00:45:42.10
when they come home today.
00:45:42.14\00:45:45.57
One day, try to make
these recipes at home.
00:45:45.61\00:45:48.38
We're going to share
the contact information
00:45:48.41\00:45:50.18
for our guest Chef
Carin later on in the program,
00:45:50.21\00:45:53.35
but we're going to
go to our last recipe.
00:45:53.38\00:45:55.48
Yes, I said the last one sadly.
00:45:55.52\00:45:57.29
This hour has gone by too fast.
00:45:57.32\00:45:59.15
How quick, right?
00:45:59.19\00:46:00.52
Yes, but we're
going to share the recipe
00:46:00.56\00:46:02.52
for the famous Mexican horchata.
00:46:02.56\00:46:05.29
What do we need?
00:46:05.33\00:46:06.66
Well, this is a
very popular drink
00:46:32.39\00:46:34.62
in Mexico, the horchata.
00:46:34.66\00:46:36.56
But it's also
famous in Central America
00:46:36.59\00:46:40.13
and South America.
00:46:40.16\00:46:42.06
These are drinks that I was
not familiar with growing up,
00:46:42.10\00:46:45.63
but it's great
to have this option
00:46:45.67\00:46:48.17
because at the restaurants,
00:46:48.20\00:46:49.74
it's got the dairy,
the sugars and et cetera.
00:46:49.77\00:46:53.74
So we're going to present to you
00:46:53.78\00:46:55.81
a healthier, a
healthy alternative.
00:46:55.84\00:46:58.35
Now, I want to tell you
00:46:58.38\00:46:59.71
that we should not
eat and drink, right?
00:46:59.75\00:47:01.52
No, actually, you don't
want to mess up your digestion
00:47:01.55\00:47:04.32
by diluting those acids.
00:47:04.35\00:47:06.49
But this is great
to have, I almost...
00:47:06.52\00:47:08.69
because it has
a sweetness to it,
00:47:08.72\00:47:10.06
I like it like a dessert almost.
00:47:10.09\00:47:11.69
So we can have it,
you know, we can settle
00:47:11.73\00:47:13.46
a little bit after our
meal and maybe enjoy that.
00:47:13.50\00:47:15.56
Or even before.
00:47:15.60\00:47:16.93
Sure, why not.
00:47:16.97\00:47:18.30
So we want to wait at
least an hour or half hour?
00:47:18.33\00:47:20.64
It's half hour
before or an hour after?
00:47:20.67\00:47:22.14
An hour after.
00:47:22.17\00:47:23.51
Very good, thank you so much.
00:47:23.54\00:47:24.87
You're welcome.
00:47:24.91\00:47:26.24
All right, take it away.
00:47:26.27\00:47:27.61
Okay, so we're going to
start again with our brown rice.
00:47:27.64\00:47:29.08
So we're going to use that,
00:47:29.11\00:47:30.51
you know, we got a lot
of good fiber in there.
00:47:30.55\00:47:33.92
That's right.
00:47:33.95\00:47:35.28
So here we go.
00:47:35.32\00:47:36.65
Okay, let's do that.
00:47:36.69\00:47:38.02
And we have some water.
00:47:38.05\00:47:39.39
Okay.
00:47:39.42\00:47:40.76
You can use five cups of water.
00:47:40.79\00:47:42.12
Five cups of water.
00:47:42.16\00:47:44.13
It seems I'm spilling it
a little bit, right quick.
00:47:44.16\00:47:46.96
So at this point, what do we do?
00:47:47.00\00:47:50.03
Keep dumping that?
00:47:50.07\00:47:51.40
We usually pour
everything in the blender. Okay.
00:47:51.43\00:47:52.77
Everything in the blender.
00:47:52.80\00:47:54.14
So we also have
some coconut sugar.
00:47:54.17\00:47:57.14
Now, I'm using
coconut sugar first of all,
00:47:57.17\00:47:59.64
because it's tropical, right?
00:47:59.67\00:48:01.14
It's from the coconut palm,
it's like the sap of the palm,
00:48:01.18\00:48:03.81
and it's really like one
of the least processed sugars.
00:48:03.85\00:48:07.28
It's a little less
sweet than regular sugar.
00:48:07.32\00:48:09.45
It's probably one of
the healthy alternatives.
00:48:09.48\00:48:10.99
Nice.
00:48:11.02\00:48:12.35
But if you don't
want to use this,
00:48:12.39\00:48:13.72
you can also use dates too.
00:48:13.76\00:48:15.09
Oh, wonderful.
00:48:15.12\00:48:16.46
Put some dates in there,
and dates are again high fiber
00:48:16.49\00:48:17.83
and very sweet and a
little bit lower glycemic
00:48:17.86\00:48:21.26
than other type of sugars.
00:48:21.30\00:48:22.63
Just make sure
it's seeded dates, okay?
00:48:22.66\00:48:24.73
I've seen that happen before.
00:48:24.77\00:48:26.23
If you don't take
the pit out of there,
00:48:26.27\00:48:27.74
it sounds like popcorn.
00:48:27.77\00:48:29.24
And it doesn't,
it does not grind up
00:48:29.27\00:48:30.84
you will break a tooth.
00:48:30.87\00:48:32.21
So we don't want that to happen.
00:48:32.24\00:48:33.58
I'm using some coriander
00:48:33.61\00:48:36.48
and I'm going
to use a little bit
00:48:36.51\00:48:37.85
of cardamom as well.
00:48:37.88\00:48:39.21
This is going to be
in place of cinnamon
00:48:39.25\00:48:41.92
because cinnamon
is actually a spice
00:48:41.95\00:48:43.39
and we talked about the chilies.
00:48:43.42\00:48:44.85
Well, cinnamon also too has a,
00:48:44.89\00:48:47.76
an adverse effect
on our stomach lining.
00:48:47.79\00:48:50.09
So we're going to put
that, wait, we're not done yet.
00:48:50.13\00:48:52.33
Oh, here we are.
00:48:52.36\00:48:53.70
The students wants to
go ahead of the teacher.
00:48:53.73\00:48:55.06
That's okay.
00:48:55.10\00:48:56.43
And our last thing, I'm
using some coconut milk.
00:48:56.46\00:48:58.77
Oh, coconut milk.
00:48:58.80\00:49:00.14
But you could use any
plant-based milk you choose.
00:49:00.17\00:49:02.20
Ready...
00:49:02.24\00:49:03.57
Okay, we're going to blend.
00:49:03.61\00:49:04.94
Ready, teacher?
00:49:04.97\00:49:06.31
We're going to blend.
00:49:06.34\00:49:07.68
You can take care of that for me
00:49:07.71\00:49:09.04
because you're over there.
00:49:09.08\00:49:10.41
Yes. Look at this
here, ready to go.
00:49:10.45\00:49:11.78
Let's make some noise.
00:49:11.81\00:49:13.15
That's right.
00:49:13.18\00:49:14.52
Alrighty.
00:49:43.88\00:49:45.21
All right, now
we're going to strain this
00:49:45.25\00:49:46.78
because sometimes
the brown rice will,
00:49:46.82\00:49:48.88
you know, have a little
bit of sediment in there.
00:49:48.92\00:49:50.62
So I'm kind of...
00:49:50.65\00:49:51.99
Do you want to
pour it? I will, sure.
00:49:52.02\00:49:53.56
Put it through
the strainer there
00:49:53.59\00:49:54.92
and I use a spoon to
kind of work that through.
00:49:54.96\00:49:57.03
Okay.
00:49:57.06\00:49:58.39
I'm going to pour it
out so you guys will...
00:49:58.43\00:50:01.46
I'll try not to spill.
00:50:01.50\00:50:02.83
You're good.
00:50:02.86\00:50:04.20
Do I keep pouring or...
00:50:08.04\00:50:09.37
Oh, yeah, I'm just
going to go like this.
00:50:09.40\00:50:10.74
I want to do that kind of.
00:50:10.77\00:50:12.47
Let's see, I'll let
that go for a minute
00:50:12.51\00:50:14.34
and we'll just see.
00:50:14.38\00:50:15.71
Sometimes we have a
little bit of that rice.
00:50:15.74\00:50:17.51
This is a pretty thin, I
mean, very fine strainer there.
00:50:17.55\00:50:21.38
So this is what you do.
00:50:21.42\00:50:25.65
Just in case you don't
want it lumpy but it's cooked,
00:50:25.69\00:50:28.36
so that's not like.
00:50:28.39\00:50:30.09
It just makes
it a little more...
00:50:30.13\00:50:32.19
That's right, a little
more, you know, smooth.
00:50:32.23\00:50:36.50
So they usually just pack up
00:50:36.53\00:50:38.30
the ice and drink it
like that instead how...
00:50:38.33\00:50:41.20
Yes, you can pour...
00:50:41.24\00:50:42.57
We're gonna pour this over ice.
00:50:42.60\00:50:43.94
Oh, okay.
00:50:43.97\00:50:45.31
Very good.
00:50:45.34\00:50:46.68
So you already know,
00:50:46.71\00:50:48.04
this is our
horchata as we mentioned.
00:50:48.08\00:50:53.05
We're going to come
back and we're going to share
00:50:53.08\00:50:55.78
the recipes that we prepared.
00:50:55.82\00:50:58.32
But first we're going to go
00:50:58.35\00:50:59.69
and get the contact information.
00:50:59.72\00:51:02.79
Did you like the recipes
that you saw on today's program
00:51:02.82\00:51:05.96
and wants to know more?
00:51:05.99\00:51:07.53
Well, you can contact LIGHT,
00:51:07.56\00:51:09.43
that's Lay Institute
for Global Health Training
00:51:09.46\00:51:12.43
at PO Box 58,
00:51:12.47\00:51:14.60
Wildwood, Georgia 30757.
00:51:14.64\00:51:18.94
You can also call them
00:51:18.97\00:51:20.31
at (706) 820-9804.
00:51:20.34\00:51:25.35
That number again
is (706) 820-9804.
00:51:25.38\00:51:30.69
You can also visit their website
00:51:30.72\00:51:32.39
at lightingtheworld.org
00:51:32.42\00:51:35.09
That's lightingtheworld.org
00:51:35.12\00:51:38.26
or email them at
info@lightingtheworld.org
00:51:38.29\00:51:42.50
That's info@lightingtheworld.org
00:51:42.53\00:51:46.43