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, I am Idalia Dinzey,
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and I am in the
3ABN Today Kitchen
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with Chef Carin Lynch.
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Welcome. Oh,
thank you. Thank you.
00:01:18.57\00:01:21.01
It's good to be
back. How's that?
00:01:21.04\00:01:22.48
Exactly.
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We are so excited to
be in your home today.
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Thank you for tuning
in to your ministry 3ABN.
00:01:26.95\00:01:30.79
We're excited because the
Lord has been good and faithful
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in our lives.
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And He is good and
faithful in your life, too.
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During this program, we
are going to celebrate life.
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We're going to have
some special recipes.
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Could you please talk to
us about what kind of recipes
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we're going to be making?
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Well, we're gonna be
doing plant-based recipes.
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Plant-based recipes.
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What does that mean?
00:01:51.91\00:01:53.24
Well, you know, I think a
lot of times people think like,
00:01:53.27\00:01:56.38
oh, when we take meat products
out, we should just be vegan.
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But I've learned
over the course of years
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that a vegan diet,
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it does take
animal products out,
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but it doesn't necessarily
put in healthy foods.
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And the second thing is that it,
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you know, it
sometimes has a connotation
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of maybe Far Eastern religions
or different things like that.
00:02:14.03\00:02:17.83
But what we want to
do is we want to embrace
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a plant-based
diet, a plant-based diet,
00:02:19.77\00:02:21.74
meaning taking
out animal products,
00:02:21.77\00:02:23.47
but incorporating
healthy whole foods.
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So whole food
plant-based is what our goal is.
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Amen. Very good and very clear.
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Well, for your knowledge,
I just want you to know
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that she can
speak with authority
00:02:34.15\00:02:35.72
because she is
certified nutritionist.
00:02:35.75\00:02:38.52
Tell us about yourself?
00:02:38.55\00:02:39.89
I am, I have a certificate
in plant-based nutrition
00:02:39.92\00:02:42.52
from Cornell University
Center for nutritional studies.
00:02:42.56\00:02:45.43
I also have taken
the culinary program
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through the Ruby
international cooking school
00:02:48.93\00:02:51.83
called Forks Over Knives.
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So I concentrated on whole
food plant-based culinary arts.
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Excellent, excellent. Yeah.
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Forks Over Knives was
documentary, wasn't it?
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Yes, correct.
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Yes, and a lot of
people know about it, too.
00:03:02.44\00:03:03.78
So when I say
that, they're like,
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oh, it's kind of perks them up.
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They're like, Oh, wait a second.
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I'm familiar.
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So it kind of, you
know, kind of, you know,
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resonates with people.
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Yep. Very good.
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Well, folks, it's amazing
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how many things you
can serve at a party,
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but the time is limited.
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It's only one
hour program today.
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So we will share
about five recipes,
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maybe six recipes
with you during this hour.
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But I want to let you know
just pay attention to the tips
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that she's sharing
nutritional information
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that she will
be sharing with us,
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Chef Carin will
be sharing with us
00:03:35.84\00:03:38.35
because we are
offering you the free recipes
00:03:38.38\00:03:41.38
by just visiting
our website at 3abn.tv
00:03:41.42\00:03:45.39
or you can
download the app 3ABN plus
00:03:45.42\00:03:48.82
and you can get
all the information
00:03:48.86\00:03:50.93
from all the channels
that we have available.
00:03:50.96\00:03:53.50
But also we're gonna go
later on in the program,
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we're going to
take time to share
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the contact information.
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Let them know.
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Are you available to do
seminars in the churches
00:04:01.20\00:04:03.84
in different communities?
00:04:03.87\00:04:05.21
Absolutely.
00:04:05.24\00:04:06.57
You know, part of
the ministry my husband
00:04:06.61\00:04:07.94
and I are the North
American Division Directors
00:04:07.98\00:04:09.84
for LIGHT Ministry.
00:04:09.88\00:04:11.21
And LIGHT is the Lay Institute
for Global Health Training.
00:04:11.25\00:04:13.85
So we travel all
over the United States
00:04:13.88\00:04:16.35
and worldwide too,
00:04:16.38\00:04:17.72
so if somebody wants us
overseas or in the Caribbean,
00:04:17.75\00:04:20.16
we go.
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Hey, I'll go with
you. There you go.
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All turns light. That's right.
00:04:22.92\00:04:24.26
We will go and
we will do programs
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with health emphasis,
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teaching about
medical missionary work,
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teaching about hydrotherapy,
massage, cooking schools
00:04:30.77\00:04:33.87
and disease and treatment.
00:04:33.90\00:04:35.24
We do a little bit
of everything in order
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to excite and
encourage the church to embrace
00:04:36.94\00:04:40.54
health evangelism
00:04:40.58\00:04:41.98
to reach their
community for Jesus Christ.
00:04:42.01\00:04:43.58
Excellent. Excellent.
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Well, we're gonna
have fun this hour
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because we're gonna party away
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with some plant-based
family party made easy recipe.
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Yep.
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Now, we're ready to go
to the first recipe I told,
00:04:56.22\00:04:59.26
like I said, you can
take pictures of the screen
00:04:59.29\00:05:02.90
so you have the recipe or you
can simply visit our website,
00:05:02.93\00:05:05.93
3ABN.tv.
00:05:05.97\00:05:07.50
Please, let's
go through the menu
00:05:07.54\00:05:09.97
what we're going
to prepare today.
00:05:10.01\00:05:11.67
So I'm going to
read the menu for you,
00:05:11.71\00:05:13.74
but you're going to enjoy
the looks of these dishes like
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the creamy
spinach and artichoke dip.
00:05:16.31\00:05:19.21
Look at that.
00:05:19.25\00:05:20.65
Doesn't that look appetizing?
00:05:20.68\00:05:22.42
Very nice presentation.
00:05:22.45\00:05:24.29
Also, our choice, a different
choice word, cheese dip.
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This is a potato cheese
dip as you can see, oh my...
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We're going to find out
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how we're going to use
this cheese in this party.
00:05:34.96\00:05:37.90
Now we're going to prepare
some Baja black bean bites,
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Baja black bean bites.
00:05:42.34\00:05:45.11
And we're going to
prepare some garlic hummus.
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That's right.
00:05:48.94\00:05:50.28
Garlic hummus is very
something very familiar,
00:05:50.31\00:05:53.42
but very good at parties.
00:05:53.45\00:05:54.98
Now carob brownie buttons.
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That looks like a
fun recipe, doesn't it?
00:05:58.29\00:06:00.82
And, of course, we're gonna
hit it hard this party away
00:06:00.86\00:06:04.33
with salted caramel popcorn.
00:06:04.36\00:06:07.33
This is all vegan
and plant-based cooking.
00:06:07.36\00:06:12.13
So how about if we
go to the first recipe?
00:06:12.17\00:06:14.20
Sure, let's go.
Yeah. You're ready?
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Let's make the creamy
spinach and artichoke dip.
00:06:15.60\00:06:18.01
You know, I've
been to restaurants
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because they offer appetizers.
00:06:47.30\00:06:50.67
And I just love the artichoke,
spinach artichoke creamy dips.
00:06:50.71\00:06:56.44
And I didn't realize
because I didn't make it
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a habit to read the labels.
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Sure.
00:07:01.75\00:07:03.08
And, of course, now that
you have this recipe here,
00:07:03.12\00:07:05.39
it has encouraged me like,
wow, forget those restaurants,
00:07:05.42\00:07:09.09
I can prepare my
own plant-based one.
00:07:09.12\00:07:11.33
Yes.
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And when you see
how simple it is, again,
00:07:12.73\00:07:14.06
yeah, it's parties made simple.
00:07:14.10\00:07:15.90
If you're going to have a party,
00:07:15.93\00:07:17.27
you want to make
it simple for you.
00:07:17.30\00:07:18.80
You want to enjoy
your company, right?
00:07:18.83\00:07:20.37
So let's make this easy.
00:07:20.40\00:07:22.20
So you're going to...
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I'm going to
start with the spinach.
00:07:23.61\00:07:24.94
We're going to put that right
in bowl and I drained this now.
00:07:24.97\00:07:27.04
I want to tell something
interesting about spinach.
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You know, this is...
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I want it frozen thawed.
00:07:31.61\00:07:33.28
And drained but I
drained it really well,
00:07:33.31\00:07:34.85
actually took my fist
and drained out the water,
00:07:34.88\00:07:37.32
squeezed it completely.
00:07:37.35\00:07:38.85
Now I'm using a frozen spinach.
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You know, the frozen
spinach is actually the...
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I would say the
best deal in your,
00:07:45.09\00:07:47.63
in your frozen food
section in the store.
00:07:47.66\00:07:49.50
You know, do you have...
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Did you ever buy
fresh spinach before?
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Oh, yes, yes, of course. Okay.
00:07:52.27\00:07:53.60
So when you buy fresh spinach
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and you want to
use fresh spinach
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and you want to cook it, right?
00:07:56.44\00:07:58.21
You buy this much spinach,
right? It comes to nothing.
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And then you get
this much on your plate.
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Yes, that's right. Okay.
00:08:01.94\00:08:03.28
But when they do frozen spinach,
00:08:03.31\00:08:04.65
they blanch it ahead of time,
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and then they
fret flash freeze it.
00:08:06.05\00:08:08.12
So it's already shrunk.
00:08:08.15\00:08:09.68
So for $69 you're getting
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what you get
versus this much for,
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you know $10.
00:08:15.36\00:08:16.69
Now I'm a
proponent of fresh foods.
00:08:16.73\00:08:20.43
So don't think I'm just telling
you not to eat fresh spinach.
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Right, right.
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However, this is
a great opportunity
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to save a couple dollars too.
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That's wonderful
too. We got our spinach.
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Today I'm using some
plant-based parmesan cheese.
00:08:29.80\00:08:34.18
Now you can buy this in usually
like a health food store,
00:08:34.21\00:08:36.18
whole foods,
something like that.
00:08:36.21\00:08:37.98
But you could use if you like,
00:08:38.01\00:08:39.75
if you didn't
want to use something
00:08:39.78\00:08:41.12
that was already
processed a little bit.
00:08:41.15\00:08:43.05
You could use
nutritional yeast flakes,
00:08:43.08\00:08:44.95
it works beautifully in it.
00:08:44.99\00:08:46.62
And nutritional
yeast flakes is good
00:08:46.65\00:08:48.89
because it's got wide vitamins.
00:08:48.92\00:08:50.53
It has B, it's
fortified with B vitamins.
00:08:50.56\00:08:53.19
What they do is they
make them yeast by, they take,
00:08:53.23\00:08:57.73
you know, molasses or
sugar, grow the yeast, dry it,
00:08:57.77\00:09:01.57
grind it, and then they
fortify it with B vitamins.
00:09:01.60\00:09:03.71
So we have a condiment that
tastes cheesy and delicious.
00:09:03.74\00:09:06.91
But at the same time,
it has a nutritional value
00:09:06.94\00:09:10.55
with our B12 especially.
00:09:10.58\00:09:11.95
B12, exactly,
because people say well,
00:09:11.98\00:09:14.68
you're plant-based,
you're missing some minerals
00:09:14.72\00:09:16.82
and what about your B12.
00:09:16.85\00:09:18.79
That's right. They
say it all the time.
00:09:18.82\00:09:20.26
And you know, it's funny,
00:09:20.29\00:09:21.62
people that are not plant-based
are also B12 deficient.
00:09:21.66\00:09:23.79
And that's,
that's kind of because
00:09:23.83\00:09:25.49
we've kind of ravaged our earth,
00:09:25.53\00:09:27.16
you know, we
have all the microbes
00:09:27.20\00:09:29.03
is where the B12 comes from.
00:09:29.06\00:09:30.40
And that's where
our plants get the B12.
00:09:30.43\00:09:31.77
And that's where our food
gets the B12 when we eat it.
00:09:31.80\00:09:34.10
However, if we ruin the soil,
00:09:34.14\00:09:36.27
we certainly,
when we ruin the soil,
00:09:36.30\00:09:38.47
we certainly have
taken out that B12.
00:09:38.51\00:09:40.38
So it's nice to get
it in something like
00:09:40.41\00:09:42.51
a condiment, right like that.
00:09:42.54\00:09:43.88
Great. Okay. All right.
00:09:43.91\00:09:45.25
What's next?
00:09:45.28\00:09:46.61
We have our artichokes
and I just have canned
00:09:46.65\00:09:47.98
artichokes here.
00:09:48.02\00:09:49.35
You could use,
actually could use frozen.
00:09:49.38\00:09:50.72
I didn't put that in the
recipe but you could use frozen
00:09:50.75\00:09:52.09
if you wanted to.
00:09:52.12\00:09:53.46
We have our plant-based mayo.
00:09:53.49\00:09:56.42
And, you know, more and
more options are available
00:09:56.46\00:09:59.16
for plant-based
mayo, plant-based cheeses,
00:09:59.19\00:10:02.26
and the parmesan.
00:10:02.30\00:10:04.07
Well, you know, actually,
I have like in my cookbook,
00:10:04.10\00:10:06.60
I have three mayo recipes.
00:10:06.63\00:10:08.50
Oh, wonderful. Yeah.
00:10:08.54\00:10:09.87
One's made with soy,
one's made with nuts,
00:10:09.90\00:10:11.37
and then I have
one made with aquafaba,
00:10:11.41\00:10:13.01
which we're going to
talk about in a little while.
00:10:13.04\00:10:14.78
Oh, yes, aquafaba.
00:10:14.81\00:10:16.14
I have some garlic
powder here and we make sure
00:10:16.18\00:10:17.58
that's all in there
and a little lemon juice.
00:10:17.61\00:10:19.78
Very good.
00:10:19.81\00:10:21.15
And all we need to do
here is mix it up really good.
00:10:21.18\00:10:23.39
Mix it up good.
00:10:23.42\00:10:25.32
This dip is actually
good for, you can heat it.
00:10:25.35\00:10:28.92
So if you wanted a
warm dip you can get,
00:10:28.96\00:10:30.89
it's great cold though.
00:10:30.93\00:10:32.26
But if you wanted a warm
one, you could heat it up.
00:10:32.29\00:10:35.40
And you probably just put
it in a little crock pot, huh?
00:10:35.43\00:10:38.03
Sure. Did make a nice hot dip.
00:10:38.07\00:10:39.63
Right. Yeah.
00:10:39.67\00:10:41.00
And you can have
some like tortilla chips
00:10:41.04\00:10:42.37
or whatever with the hot dip.
00:10:42.40\00:10:43.84
Pita. Pita. That's right.
00:10:43.87\00:10:46.44
Also, you can also use
this where you made a loaf,
00:10:46.47\00:10:51.65
bread dough.
00:10:51.68\00:10:53.01
Yes. Roll it out.
00:10:53.05\00:10:54.38
And you can make a
like bread braid or a roll,
00:10:54.42\00:10:56.18
you put it filled and
you bake that in the oven.
00:10:56.22\00:10:59.25
Sounds good to
me. That is an option.
00:10:59.29\00:11:01.12
Are you making that today too?
00:11:01.16\00:11:02.49
That's not, no, we are
going to use the bread dough.
00:11:02.52\00:11:03.89
Because I thought
it would be a good idea
00:11:03.93\00:11:05.26
to put it in if we're
going to use it as a cold dip.
00:11:05.29\00:11:07.56
Right. Let's put
it in the bread bowl.
00:11:07.60\00:11:09.70
So, I made a little
bread bowl there, so we have...
00:11:09.73\00:11:12.77
Very nice. It's
gonna stick that in there.
00:11:12.80\00:11:14.64
Yes. That looks great.
00:11:14.67\00:11:17.41
That's simple and nice.
00:11:17.44\00:11:18.77
People eat with
their eyes, right?
00:11:18.81\00:11:20.21
So let's make it
pretty. Oh, yes, yes.
00:11:20.24\00:11:21.74
We can load it up. That's right.
00:11:21.78\00:11:23.91
That's what I'm doing.
That looks really yummy.
00:11:23.95\00:11:27.32
Very delicious.
00:11:27.35\00:11:28.92
Oh, yeah.
00:11:28.95\00:11:30.29
Pour it in more.
00:11:30.32\00:11:33.22
Almost got it all.
00:11:33.25\00:11:35.69
There we go.
00:11:35.72\00:11:37.06
It looks great.
00:11:37.09\00:11:38.43
Oh, that's okay.
00:11:38.46\00:11:39.79
There we go.
00:11:39.83\00:11:41.16
It looks gourmet
that way. How's that?
00:11:41.20\00:11:42.56
Oh, gorgeous. It looks great.
00:11:42.60\00:11:45.63
Just six recipes,
in six ingredients
00:11:45.67\00:11:48.50
and you have this
creamy spinach artichoke dip.
00:11:48.54\00:11:52.17
Well, I am ready to
continue partying, Sister.
00:11:52.21\00:11:55.54
What's the next
recipe that we're going?
00:11:55.58\00:11:57.41
Okay.
00:11:57.45\00:11:58.78
We're gonna start
with our second recipe
00:11:58.81\00:12:01.25
which is going to be
our potato cheese dip.
00:12:01.28\00:12:03.28
Very well, this
is another option
00:12:40.39\00:12:42.12
for your cheese selection
00:12:42.16\00:12:43.99
homemade plant-based cheese.
00:12:44.03\00:12:45.99
So potato...
00:12:46.03\00:12:47.76
We're going to
do a potato cheese.
00:12:47.80\00:12:50.37
Now the nice thing
about this is for people
00:12:50.40\00:12:52.27
that have nut allergies
00:12:52.30\00:12:53.64
because a lot of
plant-based cheeses can be,
00:12:53.67\00:12:56.30
you know, made
with like cashew cheese,
00:12:56.34\00:12:58.17
which I do at home
all the time. Right.
00:12:58.21\00:12:59.87
Sometimes you
have somebody who is...
00:12:59.91\00:13:01.44
Is allergic to cashews. Exactly.
00:13:01.48\00:13:02.81
And also this is
actually a little cheaper option
00:13:02.84\00:13:04.75
because cashews
can be a little pricey.
00:13:04.78\00:13:06.61
So what we did is I
chopped up some potatoes,
00:13:06.65\00:13:10.39
some carrots and onions.
00:13:10.42\00:13:11.75
Let me peek in
there. Oh, you can peek.
00:13:11.79\00:13:13.12
Oh, yeah. Yeah.
00:13:13.15\00:13:14.49
Oh, you have
your onions in there.
00:13:14.52\00:13:15.86
Everything. Yeah, I
have it all in there.
00:13:15.89\00:13:17.23
So you cook it all
together. That's right.
00:13:17.26\00:13:18.59
So we're boiling that up.
00:13:18.63\00:13:19.96
We're getting
that so they soften up,
00:13:20.00\00:13:21.60
so I've already started them,
00:13:21.63\00:13:22.96
and we should be almost
ready to go in a minute.
00:13:23.00\00:13:26.00
So what we'll do is we'll...
00:13:26.03\00:13:28.00
Oh, yeah.
They're just about soft.
00:13:28.04\00:13:31.51
So let me just make
sure. Oh, I think we're good.
00:13:31.54\00:13:33.68
You see here.
00:13:33.71\00:13:35.04
So make sure your
potatoes are cooked all the way
00:13:35.08\00:13:38.25
and your carrots.
00:13:38.28\00:13:39.68
And so you're
gonna have this creamy,
00:13:39.71\00:13:41.65
like natural type
of thing or thicker?
00:13:41.68\00:13:43.65
Well, this is gonna just be,
00:13:43.69\00:13:45.02
it's gonna be
like a cheese sauce.
00:13:45.05\00:13:46.39
It's gonna be pourable. Okay.
00:13:46.42\00:13:47.76
But it's also going to be,
00:13:47.79\00:13:49.12
you can serve this not only hot,
00:13:49.16\00:13:50.49
you can also serve
it cold. Oh, wonderful.
00:13:50.53\00:13:51.93
So actually it's so tasty cold.
00:13:51.96\00:13:53.93
So it's good,
00:13:53.96\00:13:55.30
because we're gonna
actually use this cheese sauce
00:13:55.33\00:13:57.60
for another recipe, you'll see.
00:13:57.63\00:13:58.97
Oh, okay.
00:13:59.00\00:14:00.34
And you'll see
in our next segment,
00:14:00.37\00:14:01.70
what we're gonna do,
00:14:01.74\00:14:03.07
but I think we're
almost ready for that.
00:14:03.10\00:14:04.44
But I'm gonna start
putting in these ingredients.
00:14:04.47\00:14:05.81
And then that should, that
should be done in a shortly.
00:14:05.84\00:14:08.28
So I have some olive oil here.
00:14:08.31\00:14:09.64
I'm going to put
the olive oil in.
00:14:09.68\00:14:11.01
This is going to, you know,
cheese has a fattiness to it.
00:14:11.05\00:14:13.45
Yes.
00:14:13.48\00:14:14.82
And so this is going
to kind of mimic that
00:14:14.85\00:14:16.18
and get on 'cause of
that extra virgin olive oil
00:14:16.22\00:14:17.79
which is only one I
use the cold pressed.
00:14:17.82\00:14:19.52
Yes, cold pressed.
00:14:19.55\00:14:20.89
Nutritional yeast flakes
that we talked about before.
00:14:20.92\00:14:22.89
That's right, the B12 vitamins.
00:14:22.92\00:14:24.26
We're gonna put those in.
00:14:24.29\00:14:25.63
Yes.
00:14:25.66\00:14:27.00
Okay, have some water here.
00:14:27.03\00:14:29.36
Have enough to
make that a nice smooth.
00:14:29.40\00:14:31.37
How long does this hold for?
00:14:31.40\00:14:33.13
You mean for like
in the refrigerator?
00:14:33.17\00:14:34.50
In the refrigerator.
00:14:34.54\00:14:35.87
Oh, yeah, you
know, they really say
00:14:35.90\00:14:37.24
that we should
try to keep foods like
00:14:37.27\00:14:38.61
three to five days at the most,
00:14:38.64\00:14:40.28
but if you cover
something really well in like
00:14:40.31\00:14:42.24
a good sealed container,
00:14:42.28\00:14:43.61
it may last for a little longer.
00:14:43.65\00:14:45.05
But trust me when you make
this and it tastes so good,
00:14:45.08\00:14:47.52
it's not going to last.
00:14:47.55\00:14:48.88
That's what happen, so.
00:14:48.92\00:14:50.25
I have some lemon juice here.
00:14:50.29\00:14:52.12
Cheese again has
a little tartness,
00:14:52.15\00:14:53.56
that little sharpness to it.
00:14:53.59\00:14:55.22
So we're gonna do
chicken style seasoning.
00:14:55.26\00:14:57.76
Now, this is just
some herbs mixed together
00:14:57.79\00:14:59.89
and some
seasonings kind of give it
00:14:59.93\00:15:01.26
like a little flavor.
00:15:01.30\00:15:02.80
We have some garlic powder,
let me shrink that all out.
00:15:02.83\00:15:06.43
We wanna make sure our
flavor of our cheese is good.
00:15:06.47\00:15:09.64
We have some onion powder.
00:15:09.67\00:15:11.31
So we get onion powder
and the actual onion in.
00:15:14.74\00:15:17.68
You're gonna put it
both in. That's right.
00:15:17.71\00:15:19.05
And then lastly, we
are going to have some salt
00:15:19.08\00:15:21.52
when we get the
Himalayan pink salt.
00:15:21.55\00:15:23.39
We talked about
that on another show, so.
00:15:23.42\00:15:26.52
Yes. That's right.
00:15:26.55\00:15:28.42
You've recorded
various programs here at 3ABN.
00:15:28.46\00:15:31.69
Yeah.
00:15:31.73\00:15:33.06
So it's a good time to invite
you to our 3ABN YouTube channel
00:15:33.09\00:15:36.77
that's available
and you can see a lot
00:15:36.80\00:15:38.80
of the cooking programs there.
00:15:38.83\00:15:40.40
All right.
00:15:40.44\00:15:41.77
So I think this
is just about done.
00:15:41.80\00:15:43.20
Because like I said, we
had gotten this started,
00:15:43.24\00:15:45.51
and I think we're good to blend.
00:15:45.54\00:15:47.91
All right.
00:15:47.94\00:15:49.28
So I'm gonna turn this off
and just gonna drain everybody
00:15:49.31\00:15:52.11
have a little.
00:15:52.15\00:15:53.48
Just turned up the
other direction, Chef.
00:15:53.52\00:15:54.85
There you go.
00:15:54.88\00:15:56.38
I just didn't turn it
off, turn it off completely.
00:15:56.42\00:15:58.65
There it is. She's got it.
00:16:01.86\00:16:03.46
So you drain it?
00:16:03.49\00:16:04.83
I'm going to drain
the water out. Okay.
00:16:04.86\00:16:06.19
So I just have a
little tiny colander here.
00:16:06.23\00:16:07.76
You can go to the
sink and do this too.
00:16:07.80\00:16:09.63
But I figured we're right here.
00:16:09.66\00:16:11.43
Why don't we just use this
little cute little colander?
00:16:11.47\00:16:13.64
Yeah, it is.
It's adorable, right?
00:16:13.67\00:16:15.44
I love kitchen gadgets.
00:16:15.47\00:16:16.81
It makes the work in
the kitchen more fun.
00:16:16.84\00:16:19.04
It does.
00:16:19.07\00:16:20.41
You know, I used to
be a big gadget person
00:16:20.44\00:16:22.01
and I have so many.
00:16:22.04\00:16:23.51
I've learned though
to also be resourceful
00:16:23.55\00:16:25.28
with other
things in my house too.
00:16:25.31\00:16:27.02
Sometimes when I do like patties
00:16:27.05\00:16:28.48
I'll use the canning lids,
00:16:28.52\00:16:31.32
you know, so now I've
been much more resourceful.
00:16:31.35\00:16:34.12
So we're just gonna...
00:16:34.16\00:16:35.59
Very good.
00:16:35.62\00:16:38.36
Here we go.
00:16:38.39\00:16:39.73
It's all going in the
blender. That's right.
00:16:39.76\00:16:41.13
Little bit water's in there,
but just don't want it to...
00:16:41.16\00:16:43.80
Look, we're
losing a potato there.
00:16:43.83\00:16:45.17
Oh, that's okay.
One potato, two potato.
00:16:45.20\00:16:48.30
That was a good
nursery rhyme, right?
00:16:48.34\00:16:50.97
Little game for the
children. All right.
00:16:51.01\00:16:54.81
Now we need to
do is blend. Okay.
00:16:54.84\00:16:56.98
Do you want to do
that? That would be great.
00:16:57.01\00:16:59.08
You might need
the temper for that.
00:16:59.11\00:17:00.92
Yes, we have the
temper and the lid, right?
00:17:00.95\00:17:03.05
It's good. Yeah, I think so.
00:17:53.23\00:17:54.77
All right.
00:17:54.80\00:17:57.77
There you go. All right.
00:17:57.81\00:18:00.98
So we've a nice
cheesy, saucy. Beautiful.
00:18:01.01\00:18:04.45
Now I know people
who have nut allergies.
00:18:04.48\00:18:06.45
We've used this for
mac and cheese, too.
00:18:06.48\00:18:09.58
So you can do that as well.
00:18:09.62\00:18:11.45
And so I'm just
going to come over here
00:18:11.49\00:18:13.12
to just scrape
this out a little bit.
00:18:13.15\00:18:14.59
Hate to waste. Go for it.
00:18:14.62\00:18:16.93
And we will pour our
cheese sauce in there
00:18:16.96\00:18:19.23
and have a great dip.
00:18:19.26\00:18:20.60
Yes.
00:18:20.63\00:18:22.16
This is amazing.
00:18:22.20\00:18:23.53
Isn't it funny how
these items ingredients
00:18:23.57\00:18:26.43
that we use them every
day, we never think of,
00:18:26.47\00:18:29.50
you know, making a
cheese sauce out of it,
00:18:29.54\00:18:32.34
look how rich
and creamy that is.
00:18:32.37\00:18:35.64
Potatoes, onions carrots
00:18:35.68\00:18:37.01
usually have in
your house anyway.
00:18:37.05\00:18:38.41
How easy is that? I love it.
00:18:38.45\00:18:41.18
Very nice.
00:18:41.22\00:18:43.52
So definitely you
will save a lot of money.
00:18:43.55\00:18:47.39
And not only that,
00:18:47.42\00:18:48.82
that this is such a
healthy alternative.
00:18:48.86\00:18:51.83
Very good.
00:18:51.86\00:18:53.19
Wow, this is very
inviting, very tempting too,
00:18:53.23\00:18:56.56
but I'll behave.
00:18:56.60\00:18:57.93
Let's go to the
next recipe. All right.
00:18:57.97\00:19:01.00
The next recipe that
we're preparing for you
00:19:01.04\00:19:03.24
is the Baja black bean bites.
00:19:03.27\00:19:06.24
What do we need?
00:19:06.27\00:19:07.61
This is a very
nice treat these bytes.
00:19:49.98\00:19:52.79
How do we make
them? You know what?
00:19:52.82\00:19:54.79
This is
actually the first recipe
00:19:54.82\00:19:56.69
that I ever put
together and developed.
00:19:56.73\00:19:59.43
Wow! It is.
00:19:59.46\00:20:00.80
My friend, I saw it in a
recipe contest and I said,
00:20:00.83\00:20:03.47
oh, I'm gonna do
something vegetarian.
00:20:03.50\00:20:05.10
Right.
00:20:05.13\00:20:06.47
And so and now
I've made it plant-based
00:20:06.50\00:20:07.84
because I was
vegetarian at the time.
00:20:07.87\00:20:09.64
But as I transitioned
to more plant-based,
00:20:09.67\00:20:11.54
I made it a plant-based
recipe, and it is amazing.
00:20:11.57\00:20:14.14
I love this
recipe. Oh, it's a winner.
00:20:14.18\00:20:15.74
All right, very
good. What do we do first?
00:20:15.78\00:20:17.81
We're gonna start
with wonton wrappers.
00:20:17.85\00:20:19.58
You can buy these like any food
store in the produce section.
00:20:19.61\00:20:22.58
Yes. And they're vegan.
00:20:22.62\00:20:23.95
That's right.
00:20:23.99\00:20:25.32
So the good news is
that you can use those,
00:20:25.35\00:20:26.69
you know, and we're
gonna take a little olive oil.
00:20:26.72\00:20:29.36
The wonton wrappers are like
for, like, egg rolls section.
00:20:29.39\00:20:33.29
Asian, right, Asian cooking,
like the wontons they use
00:20:33.33\00:20:36.20
so I just take them and
put them on a plate here.
00:20:36.23\00:20:38.70
We're going to
put some olive oil,
00:20:38.73\00:20:40.07
so I'm just going
to put them over here
00:20:40.10\00:20:42.97
so you can see them here.
00:20:43.00\00:20:44.74
Okay.
00:20:44.77\00:20:46.11
And I'm just gonna
make some little cups,
00:20:46.14\00:20:48.84
you'll see what I do.
00:20:48.88\00:20:50.21
Yeah, I just lay them flat,
00:20:50.25\00:20:51.58
because I'm gonna
just put one side of them
00:20:51.61\00:20:53.62
with some olive oil.
00:20:53.65\00:20:54.98
So we're gonna
just brush it lightly.
00:20:55.02\00:20:57.79
You see like that.
Just makes it easier.
00:20:57.82\00:20:59.89
I do it on a plate, like this.
00:20:59.92\00:21:04.23
And right like that.
00:21:04.26\00:21:06.93
Then I take them.
00:21:06.96\00:21:08.73
It's like an
assembly line project.
00:21:08.76\00:21:10.80
It is a little bit. I
put the little oil and...
00:21:10.83\00:21:13.54
But so well worth it.
00:21:13.57\00:21:14.94
So you can get
everybody involved,
00:21:14.97\00:21:16.47
you know, like
you said one person,
00:21:16.50\00:21:18.01
and I'm just sticking
them in this mini muffin tin.
00:21:18.04\00:21:20.34
Okay.
00:21:20.38\00:21:21.71
This thing comes in
handy, this little muffin tin.
00:21:21.74\00:21:23.08
You'll see because
I have another recipe
00:21:23.11\00:21:24.45
we're using the tin.
00:21:24.48\00:21:25.81
And I just kind of take
them and make a little cup,
00:21:25.85\00:21:27.18
I take my finger and I
kind of press them down
00:21:27.22\00:21:29.08
and make a little cup there.
00:21:29.12\00:21:31.25
I am watching
your every move there.
00:21:31.29\00:21:33.89
It's so easy.
00:21:33.92\00:21:35.26
You just gonna do this
00:21:35.29\00:21:36.62
and pop them in like this and...
00:21:36.66\00:21:38.03
It's nice.
00:21:38.06\00:21:39.39
So that's what
makes it the bite size.
00:21:39.43\00:21:41.20
Well, that's right,
'cause it's like a little bite.
00:21:41.23\00:21:43.43
That's right.
00:21:43.47\00:21:44.80
And so we can keep
doing this or we can actually,
00:21:44.83\00:21:47.24
I did some already
in the oven. All right.
00:21:47.27\00:21:49.64
So what you want to
do is you brush them all,
00:21:49.67\00:21:51.34
put them up and put
them in and you do 24.
00:21:51.37\00:21:53.38
This little thing, just 24.
00:21:53.41\00:21:54.74
And then we have and I'll move
this over because this one...
00:21:54.78\00:21:58.45
All right. Over here.
00:21:58.48\00:22:00.12
I will move this one over here.
00:22:00.15\00:22:01.68
The ones that are already made.
00:22:01.72\00:22:04.12
And we'll pull these out. Yes.
00:22:04.15\00:22:06.49
I like a colorful
recipe. So much fun.
00:22:06.52\00:22:11.26
And if you have kids,
00:22:11.29\00:22:12.63
you can put them
to work with you.
00:22:12.66\00:22:14.80
Your husband, your children,
your mom, your visitor,
00:22:14.83\00:22:18.53
your friends.
00:22:18.57\00:22:19.90
Make cooking fun at home, guys.
00:22:19.93\00:22:22.17
Don't give up. It could be fun.
00:22:22.20\00:22:24.31
So small changes, great results.
00:22:24.34\00:22:28.44
All right, nice.
Let me shut this.
00:22:28.48\00:22:30.91
So the tips are nice and
brown, that's when it's done.
00:22:30.95\00:22:35.08
Sure.
00:22:35.12\00:22:36.45
I just had that at 350
degrees for about five minutes.
00:22:36.48\00:22:39.35
And then you're gonna see
that they're these little cups
00:22:39.39\00:22:41.82
again you can see.
00:22:41.86\00:22:43.19
See how they're
like a little cup.
00:22:43.22\00:22:44.56
Oh, yes. All right.
00:22:44.59\00:22:45.93
So now let's make our filling.
00:22:45.96\00:22:47.30
Okay. Filling is so easy.
00:22:47.33\00:22:49.06
We're gonna take some
plant-based cream cheese.
00:22:49.10\00:22:51.73
Like you can buy
this in the store
00:22:51.77\00:22:53.27
or you can
actually make your own
00:22:53.30\00:22:54.94
if you have a recipe for
that because you can use.
00:22:54.97\00:22:57.14
Is that in your cookbook?
00:22:57.17\00:22:58.51
The cream cheese isn't no. Okay.
00:22:58.54\00:23:00.54
I do have a good
recipe for it though.
00:23:00.58\00:23:01.91
But it didn't make the cookbook.
00:23:01.94\00:23:03.31
I have almost
100 recipes in there.
00:23:03.35\00:23:05.01
I couldn't put
everything in, so.
00:23:05.05\00:23:07.35
And then we had our black beans
and we divided that in half.
00:23:07.38\00:23:10.72
We're gonna
blend one half of them
00:23:10.75\00:23:13.09
with the cream
cheese along with,
00:23:13.12\00:23:17.26
get that out of the
way, taco seasoning.
00:23:17.29\00:23:20.00
And you know, that's in
my cookbook, actually. Yes.
00:23:20.03\00:23:21.86
We'll put that,
let me get this. Nice.
00:23:21.90\00:23:23.53
Let's do that.
00:23:23.57\00:23:24.90
And I'm gonna push
this down a little bit.
00:23:24.93\00:23:26.94
So we'll get
that going with the,
00:23:26.97\00:23:29.34
with our food processor, so.
00:23:29.37\00:23:33.14
All right.
Quite a simple recipe.
00:23:33.17\00:23:35.28
Very simple, but very flavorful.
00:23:35.31\00:23:37.15
That's the nice
thing about it. Oh yes.
00:23:37.18\00:23:38.51
Let's make sure
this is on. Put that in.
00:23:38.55\00:23:41.52
And then we're
just gonna pulse this up
00:23:41.55\00:23:43.15
until I actually put it on.
00:23:43.18\00:23:45.22
Starting on low, get it going.
00:23:45.25\00:23:47.49
Nice.
00:23:47.52\00:23:48.86
We want to make sure
our beans are blended in
00:23:53.36\00:23:55.33
so we get that flavor.
00:23:55.36\00:23:56.90
I'm gonna just scrape
this down a little bit.
00:24:01.60\00:24:03.14
Sometimes with
the food processor,
00:24:03.17\00:24:04.51
you need a little scrape.
00:24:04.54\00:24:07.21
So we'll get that. I
will let you in this corner.
00:24:07.24\00:24:09.94
Oh, thank you. And in
this corner, we have Chef.
00:24:09.98\00:24:12.61
There we go.
00:24:12.65\00:24:15.25
It's my prize fighting day here.
00:24:15.28\00:24:17.22
All right, so this is your
very first recipe you created.
00:24:17.25\00:24:20.12
First one I ever did.
00:24:20.16\00:24:21.49
And I actually was a
finalist in that contest.
00:24:21.52\00:24:24.89
Yes. So it gave
me, I guess a passion.
00:24:24.93\00:24:27.66
My friend
Laurie did all of mine.
00:24:27.70\00:24:29.03
She took my
videos and we did it.
00:24:29.06\00:24:31.03
We had a great
time doing it. Nice.
00:24:31.07\00:24:32.87
All right, so I'm gonna
just pulse this up a little bit.
00:24:32.90\00:24:34.80
Okay.
00:24:34.84\00:24:36.17
All right, I think that's good.
00:24:40.68\00:24:42.41
We just want to blend it up
00:24:42.44\00:24:43.88
because we're
actually going to mix in.
00:24:43.91\00:24:45.95
So we're going
to make it creamy.
00:24:45.98\00:24:47.52
Yeah, it's right, yeah,
you just want to make it,
00:24:47.55\00:24:49.12
so it's creamy.
00:24:49.15\00:24:50.49
Are we done with
that base? We're done.
00:24:50.52\00:24:51.85
We done with it and
I'm done with this stuff.
00:24:51.89\00:24:53.25
I'm just gonna put it
away so we can have perfect.
00:24:53.29\00:24:55.62
We'll move this away too.
00:24:55.66\00:24:56.99
So we have a little more room.
00:24:57.03\00:24:59.79
Very good.
00:24:59.83\00:25:01.16
Okay, so I'm just going
to take our mixing bowl here
00:25:01.20\00:25:06.00
and scrape in our filling.
00:25:06.03\00:25:10.11
Oh, let me get closer
to you, I was distracted.
00:25:10.14\00:25:12.61
No, that's okay. I'm
just gonna scrape this.
00:25:12.64\00:25:16.95
I'm just tempted to
running my finger on there
00:25:16.98\00:25:19.01
and just tasting it,
00:25:19.05\00:25:20.92
but I won't do that I'll behave.
00:25:20.95\00:25:24.09
It's pretty tasty
though, I have to say,
00:25:24.12\00:25:25.75
I can see what a temptation...
00:25:25.79\00:25:27.26
I can see what the
temptation might be.
00:25:27.29\00:25:29.62
Very good.
00:25:29.66\00:25:31.13
So it's nice that you
leave some whole beans on there
00:25:31.16\00:25:34.90
for texture, for presentation.
00:25:34.93\00:25:37.67
Sure, and like I said, I
think it's about the texture,
00:25:37.70\00:25:42.07
flavors, texture,
we want to make foods.
00:25:42.10\00:25:44.67
You know, just
because we're making
00:25:44.71\00:25:46.04
healthier foods doesn't mean
we have to compromise in flavor
00:25:46.07\00:25:48.91
and so and texture like that.
00:25:48.94\00:25:51.38
Quite frankly I've quite
a turnoff for vegan cooking
00:25:51.41\00:25:55.42
when we don't see
some the food correctly.
00:25:55.45\00:25:58.49
I mean, we're making
changes, we're making efforts.
00:25:58.52\00:26:01.52
But you know, we're not
putting the flavor in there.
00:26:01.56\00:26:05.66
Exactly.
00:26:05.69\00:26:07.03
Well, you know, if
somebody is changing their diet,
00:26:07.06\00:26:08.40
and they want to
make these changes,
00:26:08.43\00:26:09.76
especially when you're
doing disease treatment,
00:26:09.80\00:26:11.70
you know, you
really want to adhere
00:26:11.73\00:26:13.44
to a more plant-based diet.
00:26:13.47\00:26:14.80
You go home and if the
food tastes like cardboard,
00:26:14.84\00:26:18.87
or if you don't
have good flavors,
00:26:18.91\00:26:20.24
thank you very much.
00:26:20.28\00:26:21.61
I'm not the best
scraper. That's okay.
00:26:21.64\00:26:24.28
I am gonna lick
the bowl right now.
00:26:24.31\00:26:26.11
I'm just kidding.
00:26:26.15\00:26:27.78
But the thing is, if
you don't have good flavors,
00:26:27.82\00:26:29.38
and you're not
going to want to eat it,
00:26:29.42\00:26:30.75
your family is not
going to want to eat it,
00:26:30.79\00:26:32.12
and you're not going to adhere
to a new change in your life.
00:26:32.15\00:26:35.42
So it could be life
or death for some people.
00:26:35.46\00:26:37.53
That's true. All right.
00:26:37.56\00:26:38.89
So let's blend.
00:26:38.93\00:26:40.60
I mean mixing,
excuse me, these beans.
00:26:40.63\00:26:42.50
Let's put that
towards the middle.
00:26:42.53\00:26:44.00
That's right. Thank you.
00:26:44.03\00:26:45.37
Beans and I have some scallions,
00:26:45.40\00:26:46.97
so we're just going
to put those in as well.
00:26:47.00\00:26:48.67
That's just going to
give a pop of freshness.
00:26:48.70\00:26:50.97
The scallions I
like the... Oh, yeah.
00:26:51.01\00:26:53.51
We're just gonna
mix that in and get that
00:26:53.54\00:26:56.18
just incorporate it together.
00:26:56.21\00:26:57.65
Is this spoon here for a reason?
00:26:57.68\00:26:59.31
Well... We can spoon it.
00:26:59.35\00:27:01.25
Well, that could be
what we're going to do.
00:27:01.28\00:27:05.02
And actually
what we need is our,
00:27:05.05\00:27:07.86
our plant-based cheese
because we're going to top this
00:27:07.89\00:27:10.33
with our plant-based cheese.
00:27:10.36\00:27:11.69
Oh, okay.
00:27:11.73\00:27:13.06
Well, I'm sure Mary will
get it for us. That's right.
00:27:13.09\00:27:15.76
So, we made that in
our lab and just you know,
00:27:15.80\00:27:18.37
a little bit ago and now
we're going to use it for this.
00:27:18.40\00:27:20.24
All right.
00:27:20.27\00:27:21.94
So we have our teaspoon here.
00:27:21.97\00:27:25.37
So that's the potato
cheese that you're gonna use.
00:27:25.41\00:27:27.68
Yes, we're gonna use
the potato cheese for this.
00:27:27.71\00:27:29.94
Okay, very good.
00:27:29.98\00:27:31.31
So do you fill 'em up first?
00:27:31.35\00:27:32.91
Or do you have to
put the cheese on top?
00:27:32.95\00:27:34.55
We're going to fill them first
00:27:34.58\00:27:35.92
and we're going to
top it with our cheese.
00:27:35.95\00:27:37.29
Oh, okay. Very good.
00:27:37.32\00:27:39.95
Right. We'll put
this here and lets.
00:27:39.99\00:27:42.59
What's the measuring?
00:27:42.62\00:27:43.96
I'm just using a teaspoon.
00:27:43.99\00:27:45.33
So you know, you just want
to fill it to the top here.
00:27:45.36\00:27:48.03
Okay. And you know.
00:27:48.06\00:27:49.40
I guess I should have
given you the spatula.
00:27:49.43\00:27:51.43
It's okay. No, it's okay.
00:27:51.47\00:27:52.80
No. Okay.
00:27:52.83\00:27:54.17
We'll just do it
like this. We're good.
00:27:54.20\00:27:55.54
Very nice.
00:27:55.57\00:27:56.91
I'm just gonna fill
these little cups to the top.
00:27:56.94\00:27:59.71
I can, look at this,
I can do it this way.
00:27:59.74\00:28:01.74
Okay. Oh, to the very top.
00:28:01.78\00:28:04.78
Let's, can we put
the bowl on the side?
00:28:04.81\00:28:06.78
Sure, sure. So everything.
00:28:06.82\00:28:09.32
Did you can see here?
00:28:09.35\00:28:10.69
I'm just filling
them just like that.
00:28:10.72\00:28:12.05
Yes, nice.
00:28:12.09\00:28:15.16
Very good.
00:28:15.19\00:28:16.83
This is a fun size bite
too snack for your party.
00:28:16.86\00:28:21.86
That's right.
00:28:21.90\00:28:23.23
And sometimes we don't
even know what to serve.
00:28:23.26\00:28:24.80
And most of the times these
ingredients are in our pantry,
00:28:24.83\00:28:27.74
we don't realize it.
00:28:27.77\00:28:29.10
Except of course,
let's be realistic
00:28:29.14\00:28:30.84
vegan cream cheese.
00:28:30.87\00:28:33.91
Nowaday, when I go
to the grocery store,
00:28:33.94\00:28:36.14
I'm impressed as to
how many options are there.
00:28:36.18\00:28:39.85
So look for them, go to
your local grocery store,
00:28:39.88\00:28:43.65
inquire within.
00:28:43.69\00:28:45.85
And if one
store doesn't have it,
00:28:45.89\00:28:47.56
go to the next, don't give up.
00:28:47.59\00:28:49.36
And, of course, nowadays you
can purchase everything online
00:28:49.39\00:28:52.86
and have it
delivered to your home
00:28:52.89\00:28:54.46
or you can go pick it up.
00:28:54.50\00:28:56.00
So I encourage you to look
into it and share your stories,
00:28:56.03\00:28:59.97
send her emails, so
we're gonna share your,
00:29:00.00\00:29:02.47
her contact information
because she wants to hear
00:29:02.50\00:29:05.04
from you and your family.
00:29:05.07\00:29:06.68
That's right. So, okay.
00:29:06.71\00:29:08.44
So we're just gonna fill...
We're gonna fill these up.
00:29:08.48\00:29:10.48
But actually, what we'll do
is we'll put this to the side
00:29:10.51\00:29:13.01
because I have some
in the oven ready to go.
00:29:13.05\00:29:15.85
All right.
00:29:15.88\00:29:17.22
Now what we would do though,
we would take the cheese.
00:29:17.25\00:29:20.06
And let's see now you
could use shredded cheese,
00:29:20.09\00:29:22.49
but we've already made this.
00:29:22.52\00:29:23.86
So why not we use this?
00:29:23.89\00:29:25.43
So you're going to just
take a little bit and top it.
00:29:25.46\00:29:27.96
And then what we're going to do
00:29:28.00\00:29:29.33
is we would
stick this in the oven.
00:29:29.36\00:29:30.93
Yes.
00:29:30.97\00:29:32.37
Okay, for how
long at what degree?
00:29:32.40\00:29:33.80
Around five minutes.
00:29:33.84\00:29:35.17
That's it, about
350 for five minutes.
00:29:35.20\00:29:37.11
Okay.
00:29:37.14\00:29:38.47
It's not really
been five minutes to do
00:29:38.51\00:29:39.84
the one time
represent and five minutes
00:29:39.87\00:29:41.24
to finish the recipe.
00:29:41.28\00:29:42.61
Wow. So this is all we would do.
00:29:42.64\00:29:43.98
We just drop that
on there like this.
00:29:44.01\00:29:45.35
And I'm going to go get...
00:29:45.38\00:29:46.72
And we can make
this dip ahead of time.
00:29:46.75\00:29:48.68
Of course, and you can actually
make these ahead of time too,
00:29:48.72\00:29:52.15
and have them ready and
then just put them together
00:29:52.19\00:29:54.12
before everybody shows up.
00:29:54.16\00:29:55.76
Take you five
minutes and we're just going
00:29:55.79\00:29:57.93
to grab our other ones.
00:29:57.96\00:29:59.29
Okay.
00:29:59.33\00:30:00.66
Go to the oven and get the
ones that you have ready for us.
00:30:00.70\00:30:04.37
Okay.
00:30:04.40\00:30:05.90
She trusted me with a
bowl of food over here.
00:30:05.93\00:30:08.20
No, I'm just
kidding. But it is true.
00:30:08.24\00:30:11.47
Sometimes we want to
make a simple get together.
00:30:11.51\00:30:14.51
Or even if
you're fellowship dinner
00:30:14.54\00:30:17.61
and are taking
place in your churches,
00:30:17.65\00:30:20.32
this would be a nice
dish to take over there.
00:30:20.35\00:30:22.52
Wow! Look at that.
00:30:22.55\00:30:25.02
That's like the
miracle of TV, right?
00:30:25.05\00:30:27.36
That looks nice. Yes.
00:30:27.39\00:30:28.72
So what we're gonna do is
we're going to top them now.
00:30:28.76\00:30:30.09
I have over here, let's
move this out of the way.
00:30:30.13\00:30:31.73
Okay. This is cool, so we're...
00:30:31.76\00:30:33.53
All right. Good.
00:30:33.56\00:30:35.30
And we're going to top them.
00:30:35.33\00:30:37.47
So let's move our cheese away.
00:30:37.50\00:30:40.04
And we've got tons of toppings.
00:30:40.07\00:30:42.14
So we just do whatever,
whatever your favorites are.
00:30:42.17\00:30:45.31
Let me put that there.
00:30:45.34\00:30:46.91
I'm just going to put a
little cilantro on some.
00:30:46.94\00:30:51.18
I'm going to take
maybe a little scallion,
00:30:51.21\00:30:56.58
so everyone can be different,
00:30:56.62\00:30:57.95
so people can try all different
flavors and bursts of little...
00:30:57.99\00:31:01.89
Some jalapenos in there too.
00:31:01.92\00:31:03.89
I don't have jalapenos.
00:31:03.93\00:31:05.26
I forgot
jalapenos, it's an irritant.
00:31:05.29\00:31:08.03
It's an irritant
to the stomach. Yes.
00:31:08.06\00:31:10.30
So we don't have those,
but we do have some olives.
00:31:10.33\00:31:12.90
Yeah.
00:31:12.93\00:31:14.90
Very festive looking.
00:31:14.94\00:31:17.31
And yes, I like to
do everyone different
00:31:17.34\00:31:19.07
'cause people
like different things.
00:31:19.11\00:31:20.44
So here's a
little salsa on this one.
00:31:20.48\00:31:22.14
Oh, you're so smart.
That's right, little.
00:31:22.18\00:31:24.65
Put that way.
00:31:24.68\00:31:26.01
We'll take some
sour cream. Oh, yeah.
00:31:26.05\00:31:28.25
Nice. Some avocado.
00:31:28.28\00:31:29.98
It's a party. Very appetizing.
00:31:30.02\00:31:34.12
And here, I'm
gonna leave you some
00:31:34.16\00:31:35.49
since you have them right there.
00:31:35.52\00:31:36.86
Okay, so some get avocados,
00:31:36.89\00:31:39.39
do they all get
sour cream or not?
00:31:39.43\00:31:41.10
Here we can put, we can put
all different things on them,
00:31:41.13\00:31:43.16
if you want to put
sour cream on all, you can.
00:31:43.20\00:31:46.37
Okay. Just put a little.
00:31:46.40\00:31:48.54
Really good.
00:31:48.57\00:31:50.67
So now we have another
option for a little party
00:31:50.71\00:31:54.48
get together by embrace.
00:31:54.51\00:31:56.31
There's no reason why
we should be missing out
00:31:56.34\00:31:58.21
on really fun
snacks at a party, right?
00:31:58.25\00:32:01.05
That's right.
00:32:01.08\00:32:02.42
I think some of
these need some cilantros,
00:32:02.45\00:32:03.79
let's put it out there. Okay.
00:32:03.82\00:32:05.15
All right.
00:32:05.19\00:32:06.52
Well, now you guys have
the idea at home what to make,
00:32:06.55\00:32:09.89
what can you
possibly put on there?
00:32:09.92\00:32:11.79
Maybe you have an idea
of something another topping
00:32:11.83\00:32:14.93
for these?
00:32:14.96\00:32:16.77
The Baja black bean bites,
00:32:16.80\00:32:19.43
so they look very
festive and very appetizing,
00:32:19.47\00:32:21.84
I must say.
00:32:21.87\00:32:23.20
Well, we're ready
for the next recipe.
00:32:23.24\00:32:24.57
Are you at home ready
to take down some notes?
00:32:24.61\00:32:27.58
Our next recipe, what is it?
00:32:27.61\00:32:29.68
The garlic hummus is something
00:32:58.41\00:33:01.01
that is very
popular in my household
00:33:01.04\00:33:03.65
because we love raw garlic,
and we love garbanzo beans.
00:33:03.68\00:33:07.38
So what benefits do we
have with the garbanzo beans?
00:33:07.42\00:33:10.75
It's a legume.
Well, yeah, of course.
00:33:10.79\00:33:12.39
So they're high
fiber, tons of nutrition.
00:33:12.42\00:33:14.79
You know, they're actually
blood sugar beans in general,
00:33:14.82\00:33:18.36
our blood sugar regulating,
00:33:18.39\00:33:20.80
so they really help
to keep our blood sugar
00:33:20.83\00:33:23.20
especially for people
00:33:23.23\00:33:24.57
who are
struggling with diabetes.
00:33:24.60\00:33:25.93
It's a great option.
00:33:25.97\00:33:27.37
But I think that, the highlight
is the garlic too. Oh yeah.
00:33:27.40\00:33:30.87
Because garlic, you know,
it's antiviral, antibacterial.
00:33:30.91\00:33:34.68
It's anti
everything bad for you. Okay.
00:33:34.71\00:33:37.08
It's got the allicin in
it, which is just so medicinal,
00:33:37.11\00:33:40.42
it helps lower blood pressure.
00:33:40.45\00:33:41.88
I mean, you can go on and on.
00:33:41.92\00:33:43.39
Some said you
really love garlic?
00:33:43.42\00:33:44.75
I love... Well, I'm
Italian, so I can't help it.
00:33:44.79\00:33:47.16
I was born with garlic.
00:33:47.19\00:33:49.16
So, yeah, we use a lot
of garlic in our household.
00:33:49.19\00:33:51.49
She used to get
garlic in her bottles.
00:33:51.53\00:33:53.13
That's right. All right.
00:33:53.16\00:33:54.50
So what do we do here?
00:33:54.53\00:33:55.86
We're gonna start
with our chickpeas. Okay.
00:33:55.90\00:33:57.23
So it said dump it recipe.
00:33:57.27\00:33:58.60
Of course, I
love it, what is it?
00:33:58.63\00:34:00.57
It's parties made simple. Yes.
00:34:00.60\00:34:03.10
Parties made simple. So
let's put these in here.
00:34:03.14\00:34:05.11
So, are these canned
beans or can you use dry beans?
00:34:05.14\00:34:08.21
Either way. Either way.
00:34:08.24\00:34:09.58
These are caned today
to make it easy for us
00:34:09.61\00:34:11.81
but you can easily
do our just dry beans.
00:34:11.85\00:34:15.82
Okay. Then add a
little water here.
00:34:15.85\00:34:17.69
Okay.
00:34:17.72\00:34:19.05
It's interesting
that there are more
00:34:19.09\00:34:20.72
and more hummus
varieties in the store.
00:34:20.76\00:34:23.79
What is that you're putting?
Well, this is tahini. Okay.
00:34:23.83\00:34:25.96
I just want to
let you know though
00:34:25.99\00:34:27.33
before we finish this recipe,
00:34:27.36\00:34:30.47
you can add so
many different things,
00:34:30.50\00:34:31.97
roasted red peppers, beets.
00:34:32.00\00:34:33.70
There's so many
different things you can make
00:34:33.74\00:34:35.37
with hummus,
whatever your pine nuts.
00:34:35.40\00:34:37.21
This is just the
basic garlic hummus,
00:34:37.24\00:34:38.87
but you can put
whatever you want in it.
00:34:38.91\00:34:41.01
I'm adding some
olive oil. Mm-hmm.
00:34:41.04\00:34:44.41
Very good.
00:34:44.45\00:34:46.01
This is the cold
pressed olive oil.
00:34:46.05\00:34:48.38
That's right. It is
the first cold pressed.
00:34:48.42\00:34:51.25
This is lemon juice
and then, of course,
00:34:51.29\00:34:54.09
our garlic now depending
on how garlicly you like it.
00:34:54.12\00:34:56.83
I have three to four cloves.
00:34:56.86\00:34:59.59
We go a little hard,
heavier than that but,
00:34:59.63\00:35:02.30
but we do try not to offend.
00:35:02.33\00:35:04.07
You know when you
have the garlic as long
00:35:04.10\00:35:05.67
as the other person
you're with is eating garlic,
00:35:05.70\00:35:07.74
you should be okay.
00:35:07.77\00:35:09.14
We're gonna have salt
here. Let me just get that in.
00:35:09.17\00:35:11.61
And then I have paprika,
00:35:11.64\00:35:12.97
but we're gonna use
that as our garnish.
00:35:13.01\00:35:14.34
Oh, okay.
00:35:14.38\00:35:15.71
And all we need to do is
blend and since you are...
00:35:15.74\00:35:17.15
That's right, since you're
on the blender, it's all yours.
00:35:17.18\00:35:19.28
I'm the driver
here. That's right.
00:35:19.31\00:35:20.65
Let's do this.
00:35:20.68\00:35:22.02
Okay, let's go right
away with the temper.
00:35:22.05\00:35:27.49
And we'll start on low.
00:35:27.52\00:35:29.89
You know why we start on low?
00:35:29.92\00:35:31.79
No, I just have that
now. You want to know why?
00:35:31.83\00:35:33.93
Because you don't want to
be the recipient of showers
00:35:33.96\00:35:36.30
of blessings in the wrong way.
00:35:36.33\00:35:38.80
And that's why I have been,
00:35:38.83\00:35:40.17
so that's why I
know, we start on low.
00:35:40.20\00:35:41.87
That looks good.
00:36:03.32\00:36:07.00
I was ready to
keep rolling with this,
00:36:07.03\00:36:09.06
but it's good already.
00:36:09.10\00:36:10.43
You know what, you're
just really trying to get
00:36:10.47\00:36:11.80
the garlic, you know,
and then of course texture.
00:36:11.83\00:36:13.87
If you like it
a little chunkier,
00:36:13.90\00:36:15.27
then use a food
processor if not...
00:36:15.30\00:36:17.91
We're gonna move
this over here like this.
00:36:17.94\00:36:19.67
So that we can
pour that in there.
00:36:19.71\00:36:21.41
Yes, I can pour
for you if you'd like?
00:36:21.44\00:36:23.38
Please, thank you.
00:36:23.41\00:36:26.28
Well, I got on my finger.
00:36:26.31\00:36:29.48
What does that mean?
00:36:29.52\00:36:30.95
I need a piece of pita bread
00:36:30.99\00:36:32.75
so I can get it
off my finger now.
00:36:32.79\00:36:35.52
All right, so here we go.
00:36:35.56\00:36:37.23
So this is the,
oh, garlic hummus.
00:36:37.26\00:36:42.46
Look at that beauty. Oh, yeah.
00:36:42.50\00:36:46.80
Definitely, it's
a very good recipe.
00:36:46.84\00:36:51.21
Look at that. All right.
00:36:51.24\00:36:53.07
How creamy it looks.
00:36:53.11\00:36:55.18
And I like to just
take a little paprika.
00:36:55.21\00:36:57.45
Uh-huh.
00:36:57.48\00:36:58.81
And just...
00:36:58.85\00:37:00.18
Oh, yeah.
00:37:00.22\00:37:01.55
Sprinkle here just for
aesthetics, right? Yes.
00:37:01.58\00:37:03.72
We like to eat with our eyes.
00:37:03.75\00:37:05.09
So let's make it
pretty and festive.
00:37:05.12\00:37:07.26
See the paprika matches
the little rim on the bowl.
00:37:07.29\00:37:10.49
See, we like to
color coordinate things.
00:37:10.53\00:37:11.99
We saw everything out, improved.
00:37:12.03\00:37:13.80
And then pita chips, I
just took a whole wheat pitas
00:37:13.83\00:37:16.23
and cut them
into little triangles
00:37:16.26\00:37:18.53
and bake them in the oven.
00:37:18.57\00:37:19.90
And so we have those so
they're a nice, healthier,
00:37:19.93\00:37:21.70
whole green version.
00:37:21.74\00:37:23.07
Viola.
00:37:23.10\00:37:24.44
Well, we have more
party recipes for you.
00:37:24.47\00:37:27.08
Let's go to the next recipe.
00:37:27.11\00:37:29.18
And what do we have next? Okay.
00:37:29.21\00:37:31.28
So our next recipe is
the carob brownie buttons.
00:37:31.31\00:37:33.92
Well, we have a dessert for you.
00:38:16.62\00:38:18.79
And I see we're able to
hear from the ingredients
00:38:18.83\00:38:22.10
that we need for these brownies.
00:38:22.13\00:38:24.00
Please walk us
through your recipe?
00:38:24.03\00:38:25.53
Okay, we're gonna do
carob brownie bites or buttons.
00:38:25.57\00:38:30.24
See I say, I call them
bites, 'cause we call it,
00:38:30.27\00:38:32.07
but it's buttons.
00:38:32.11\00:38:33.44
That's right.
00:38:33.48\00:38:34.81
So and the reason
why I'm using carob,
00:38:34.84\00:38:36.18
we're not using chocolate.
00:38:36.21\00:38:37.55
Right.
00:38:37.58\00:38:38.91
Because chocolate
has some things in it
00:38:38.95\00:38:40.28
that are not good for us.
00:38:40.32\00:38:41.65
Okay. A lot of
times dairy products.
00:38:41.68\00:38:43.02
Okay.
00:38:43.05\00:38:44.39
Sometimes they
have things called
00:38:44.42\00:38:45.95
theobromine and caffeine.
00:38:45.99\00:38:47.86
These are things
that are false stimulants
00:38:47.89\00:38:49.46
to our nervous system.
00:38:49.49\00:38:51.16
Right?
00:38:51.19\00:38:52.53
And so people
think, oh, you know,
00:38:52.56\00:38:53.90
caffeine is good for us.
00:38:53.93\00:38:55.26
The fact of the matter
is, is caffeine is actually
00:38:55.30\00:38:57.17
something that's
going to, you know,
00:38:57.20\00:38:59.13
bring our nervous system to
think it's getting nutrition
00:38:59.17\00:39:01.17
and then it realizes it's not.
00:39:01.20\00:39:02.54
So you see people go
up, and then they go down.
00:39:02.57\00:39:05.04
So we want to stay away
from caffeinated things,
00:39:05.07\00:39:06.64
we want to stay
away from theobromine,
00:39:06.68\00:39:08.01
which is just
like caffeine as well.
00:39:08.04\00:39:09.64
Theobromine Yes.
00:39:09.68\00:39:11.01
But carob, now
carob is so nutritious.
00:39:11.05\00:39:13.01
It's got so many
vitamins and nutrients in it.
00:39:13.05\00:39:16.08
And it's just really,
it's wonderful replacement.
00:39:16.12\00:39:18.62
It's from the
pea pod family. Okay.
00:39:18.65\00:39:20.42
So the pea pod,
they grind them up,
00:39:20.46\00:39:22.32
they dry them, grind them up,
and it looks like cocoa powder.
00:39:22.36\00:39:24.66
You have it right here. Wow.
00:39:24.69\00:39:26.49
Yeah, it does
look like cocoa powder.
00:39:26.53\00:39:28.30
I would have said no,
that's chocolate, not cocoa.
00:39:28.33\00:39:31.47
Well, these will be nice
and chocolatey, I promise you.
00:39:31.50\00:39:33.20
Okay.
00:39:33.23\00:39:34.57
We have two brown things
here, so brown sugar and...
00:39:34.60\00:39:37.34
Ah, that is coconut palm sugar.
00:39:37.37\00:39:39.47
Oh, coconut palm sugar.
00:39:39.51\00:39:41.34
We're using the
coconut palm sugar. Yes.
00:39:41.38\00:39:43.58
So what are the
benefits of using that?
00:39:43.61\00:39:45.45
Well, you know,
it's less processed.
00:39:45.48\00:39:47.42
It's minimally processed sugar.
00:39:47.45\00:39:49.35
It's just the dehydrated,
sap from the coconut palm,
00:39:49.38\00:39:54.59
they grind it up, and that's it.
00:39:54.62\00:39:55.96
So it has a nice sweetness.
00:39:55.99\00:39:57.33
It's not as sweet
as a refined sugar,
00:39:57.36\00:39:59.79
but it does have a
great sweetness and,
00:39:59.83\00:40:01.80
you know, we need to
retrain our taste buds
00:40:01.83\00:40:03.47
to actually enjoy things
that are not as ultra sweet.
00:40:03.50\00:40:06.97
And so, if we can do
that by using something,
00:40:07.00\00:40:09.90
which is healthier for us,
and also a little less sweet,
00:40:09.94\00:40:12.67
it kind of hits the,
it hits both sense, yep.
00:40:12.71\00:40:16.21
Okay, let's button up then.
00:40:16.24\00:40:17.98
All right, so
here's our buttons.
00:40:18.01\00:40:19.51
That's right.
00:40:19.55\00:40:20.88
We'll button up and
we'll start cooking.
00:40:20.92\00:40:22.25
So I'm gonna use
the coconut palm sugar.
00:40:22.28\00:40:23.75
Okay, nice. All right.
00:40:23.79\00:40:26.35
And we're going to
use whole wheat flour.
00:40:26.39\00:40:28.22
Now this is, this
is a whole wheat flour,
00:40:28.26\00:40:29.96
but it's a white wheat.
00:40:29.99\00:40:31.33
White whole wheat. That's right.
00:40:31.36\00:40:32.69
A white wheat, meaning
that it's the type of wheat
00:40:32.73\00:40:34.73
that it is and its whole grain
still, they don't do any kind
00:40:34.76\00:40:37.60
of refining to it.
00:40:37.63\00:40:39.03
And here is our carob powder.
00:40:39.07\00:40:41.10
Now interesting, you'll
hear a little story about carob.
00:40:41.14\00:40:43.81
Tell me a story or two.
00:40:43.84\00:40:45.31
I'm still gonna
eat it. Remember.
00:40:45.34\00:40:47.11
Do you remember
the John the Baptist?
00:40:47.14\00:40:48.64
You've heard him
before, right? Yes, yes.
00:40:48.68\00:40:50.08
Well, you
remember John the Baptist
00:40:50.11\00:40:52.08
lived in the wilderness.
00:40:52.11\00:40:53.45
What did John the
Baptist eat? Carob.
00:40:53.48\00:40:55.28
He did. But
people don't know that.
00:40:55.32\00:40:57.09
You see, he had a diet of
locusts and wild honey, right?
00:40:57.12\00:41:00.92
Well, this is, carob is actually
00:41:00.96\00:41:02.49
from the locust bush
which is in turn locust.
00:41:02.52\00:41:06.49
So John the Baptist
actually had a sweet tooth,
00:41:06.53\00:41:08.26
would eat carob and wild honey.
00:41:08.30\00:41:10.67
Together you have candy, right?
00:41:10.70\00:41:12.03
There you go. All right.
00:41:12.07\00:41:13.40
This is my secret ingredient
is aquafaba. Aquafaba.
00:41:13.44\00:41:16.77
Now, People will say,
what is aquafaba? Yes.
00:41:16.81\00:41:19.31
Aquafaba is actually the
liquid from either chickpeas
00:41:19.34\00:41:23.58
or other types of beans.
00:41:23.61\00:41:25.01
Oh.
00:41:25.05\00:41:26.38
And it actually
works as an egg replacer.
00:41:26.41\00:41:28.12
Okay. So I'm using this.
00:41:28.15\00:41:29.55
Actually, we made the hummus,
00:41:29.58\00:41:30.92
I just drained
some of the liquid
00:41:30.95\00:41:33.52
and we're gonna use
that as our egg replacer,
00:41:33.56\00:41:35.89
you know, so that we
don't get that cholesterol
00:41:35.92\00:41:38.16
and that animal product, right?
00:41:38.19\00:41:40.53
Now, we're going
to use instead of oil,
00:41:40.56\00:41:42.13
we are going to use applesauce.
00:41:42.16\00:41:44.20
Applesauce is a
great oil replacer.
00:41:44.23\00:41:46.10
Well, it is a dessert.
00:41:46.13\00:41:47.84
So we want to avoid using
the olive oil in a dessert
00:41:47.87\00:41:51.94
because it's cold pressed
and the flavor is sharper.
00:41:51.97\00:41:55.14
That's right.
00:41:55.18\00:41:56.51
So and, you know,
I primarily only use,
00:41:56.54\00:41:59.01
you know, olive, cold
pressed olive oil. Right.
00:41:59.05\00:42:00.78
So in baking and
things of that nature,
00:42:00.82\00:42:02.78
it's good to use this.
00:42:02.82\00:42:04.15
Okay. So little baking powder.
00:42:04.19\00:42:05.65
Now, I have a good
story about baking powder.
00:42:05.69\00:42:07.59
Sometimes people say oh, we
shouldn't use baking powder.
00:42:07.62\00:42:09.96
But you know, I actually found
out from a great source that,
00:42:09.99\00:42:14.36
you know, back in,
you know, the 1800s...
00:42:14.40\00:42:16.97
What was that? Oh, I'm
sorry, this is vanilla.
00:42:17.00\00:42:18.77
I'm gonna put
everything in then I'll tell you
00:42:18.80\00:42:20.14
about my baking powder.
00:42:20.17\00:42:21.50
How's that, so I don't forget.
00:42:21.54\00:42:22.87
Little Himalayan pink
salt that will bring out
00:42:22.90\00:42:24.54
our sweetness and our flavors,
00:42:24.57\00:42:25.97
and something to bring
out a more chocolatey flavor,
00:42:26.01\00:42:28.74
I'm using some
coffee substitutes.
00:42:28.78\00:42:30.48
Okay.
00:42:30.51\00:42:31.85
This is just, this
is a little Roma. Okay.
00:42:31.88\00:42:33.55
And I'm gonna
leave these for after.
00:42:33.58\00:42:35.55
So, while I'm mixing this up,
00:42:35.58\00:42:37.72
I'm going to
tell you about baking.
00:42:37.75\00:42:39.09
Tell me the story.
00:42:39.12\00:42:40.46
So in baking
powder back in the 1800s,
00:42:40.49\00:42:42.69
did you know that women
actually had to put baking soda
00:42:42.72\00:42:45.96
and a food acid
together to make baking powder
00:42:45.99\00:42:48.26
in their own home?
00:42:48.30\00:42:49.63
And the problem that they
faced was that baking soda
00:42:49.66\00:42:52.30
is not good for our
gastrointestinal system.
00:42:52.33\00:42:54.57
So what happened was
is that the baking soda,
00:42:54.60\00:42:57.61
they realized, the
ladies in the kitchen realized
00:42:57.64\00:42:59.87
if I put a little
extra baking soda,
00:42:59.91\00:43:01.74
things are lighter and fluffier.
00:43:01.78\00:43:03.85
So what was happening is they
weren't doing the right mix.
00:43:03.88\00:43:06.45
Okay.
00:43:06.48\00:43:07.82
And when they
didn't do the right mix,
00:43:07.85\00:43:09.18
they were getting
too much baking soda,
00:43:09.22\00:43:10.55
which hurt the
gastrointestinal system.
00:43:10.59\00:43:12.19
Okay. So it's
really, really dangerous.
00:43:12.22\00:43:14.06
But now we can buy
baking powders that are actually
00:43:14.09\00:43:16.93
chemically balanced.
00:43:16.96\00:43:18.59
And so I buy aluminum free. Yes.
00:43:18.63\00:43:21.36
I'm actually adding some
water here too, by the way,
00:43:21.40\00:43:23.43
just to get our brownie better.
00:43:23.47\00:43:25.93
And so you can do that.
00:43:25.97\00:43:27.30
Now I learned that
story from somebody who,
00:43:27.34\00:43:31.47
his mother was a nutritionist,
and during the 1800s
00:43:31.51\00:43:35.24
and early 1900s.
00:43:35.28\00:43:37.08
And she taught her
and so she's a teacher
00:43:37.11\00:43:40.48
at Andrews
University and her mom
00:43:40.52\00:43:42.75
and she's a
nutritionist as well.
00:43:42.78\00:43:44.12
So I learned that story
and I was glad to find out
00:43:44.15\00:43:47.02
that it's safe to
use baking powder.
00:43:47.06\00:43:49.92
It's just baking soda
we want to be careful with.
00:43:49.96\00:43:51.93
So my recipes I
always use baking powder.
00:43:51.96\00:43:54.73
Baking powder.
00:43:54.76\00:43:56.10
Yeah. Very good.
00:43:56.13\00:43:57.47
So you just mix
this up and here's our...
00:43:57.50\00:43:58.83
It sounds good.
Here's our brownie batter.
00:43:58.87\00:44:00.54
Yes, I see, that looks
like a regular brownie batter.
00:44:00.57\00:44:03.41
That's right.
00:44:03.44\00:44:04.77
And people would
never know it's whole green
00:44:04.81\00:44:07.64
and it's not chocolate.
00:44:07.68\00:44:09.01
That's right.
00:44:09.04\00:44:10.38
Yet you're getting a delicious
sweet, no refined sugar, right?
00:44:10.41\00:44:12.31
And your children
can lick the bowl.
00:44:12.35\00:44:13.98
There's no raw
egg. No, egg in it.
00:44:14.02\00:44:15.65
Even though some
people drink the raw eggs.
00:44:15.68\00:44:18.35
You know, I'm not
going to take that chance.
00:44:18.39\00:44:20.12
How's that?
00:44:20.16\00:44:21.49
So, now what I'm just gonna do
00:44:21.52\00:44:22.96
is I usually just
take a tablespoon.
00:44:22.99\00:44:24.73
Yeah. I'm just
gonna use a tablespoon.
00:44:24.76\00:44:26.09
That's the
perfect measurement here.
00:44:26.13\00:44:27.46
And these, this is
just an oiled baking pan.
00:44:27.50\00:44:30.43
Mini muffin pan. Yep.
00:44:30.47\00:44:31.83
Little mini
muffin pan here. Okay.
00:44:31.87\00:44:33.37
So I can just do
this and we can...
00:44:33.40\00:44:36.81
Just with a glass of oatmeal.
00:44:36.84\00:44:39.37
Oh, yes, right.
00:44:39.41\00:44:41.21
Have a good oatmeal recipe,
00:44:41.24\00:44:42.58
oat milk recipe
right in that cookbook.
00:44:42.61\00:44:44.01
Yes.
00:44:44.05\00:44:45.38
I like to mention it,
Plant-Based Made Simple.
00:44:45.41\00:44:49.28
So you have the
recipe for the milk?
00:44:49.32\00:44:51.39
I do, oat milk in
here, yeah. I love oat milk.
00:44:51.42\00:44:54.46
Okay, that's a good
one. I'm gonna make it then.
00:44:54.49\00:44:56.62
Well, folks, this is available.
00:44:56.66\00:44:58.26
You can contact our guest,
00:44:58.29\00:45:00.56
Chef Carin Lynch's
Plant-Based Made Simple,
00:45:00.60\00:45:05.80
simple,
nutritious and delicious.
00:45:05.83\00:45:08.20
And you're welcome to contact
her at the contact information
00:45:08.24\00:45:12.67
we're going to be sharing
00:45:12.71\00:45:14.04
towards the end
of the program today.
00:45:14.08\00:45:16.54
And just try the
recipes and email her,
00:45:16.58\00:45:19.41
send her comments about
her recipes that are in there.
00:45:19.45\00:45:23.79
So once you try it,
recommend it to a friend.
00:45:23.82\00:45:27.96
It's really nice
always to share a recipe,
00:45:27.99\00:45:31.26
have a recipe exchange
party, that'd be really fun.
00:45:31.29\00:45:35.46
Sometimes I tell people
to do like they can do a,
00:45:35.50\00:45:38.70
like a plant-based dinner
where they invite everybody
00:45:38.73\00:45:41.07
over to do like a veggie,
00:45:41.10\00:45:42.47
vegetarian
dinner party, you know?
00:45:42.50\00:45:44.57
And then they can,
everybody brings something
00:45:44.61\00:45:46.44
that they learn how to make.
00:45:46.47\00:45:48.04
And so if they're doing a party,
00:45:48.08\00:45:49.41
we'll look at all these
party recipes that we did today.
00:45:49.44\00:45:51.48
I know. Party
recipes made simple.
00:45:51.51\00:45:55.05
Very good.
00:45:55.08\00:45:56.42
So we're going to
put this in the oven
00:45:56.45\00:45:57.79
at what degree and for how long?
00:45:57.82\00:45:59.15
Three fifty,
00:45:59.19\00:46:00.52
and these are
going to go into...
00:46:00.56\00:46:01.89
Can I freeze these?
00:46:01.92\00:46:03.26
Are these good
for freezing or not?
00:46:03.29\00:46:04.63
They are great for freezing.
00:46:04.66\00:46:05.99
I totally do that all the time,
00:46:06.03\00:46:07.36
because you can
make these ahead of time.
00:46:07.40\00:46:08.73
Yeah. I keep that grinding.
00:46:08.76\00:46:10.47
That's right.
00:46:10.50\00:46:11.93
Get all this out so we
can get all our brownies.
00:46:11.97\00:46:14.37
Okay, and very good.
00:46:14.40\00:46:15.74
Usually, if I'm
even and I'm not rushing,
00:46:15.77\00:46:18.31
I get all 24 so, but you'll see,
00:46:18.34\00:46:21.98
we'll just do that,
because I want to take...
00:46:22.01\00:46:24.11
Now, you can always,
you can always top them,
00:46:24.15\00:46:26.35
you know, with something.
00:46:26.38\00:46:27.72
I like to take a
little bit of walnuts.
00:46:27.75\00:46:30.39
Yes. You know, I do with.
00:46:30.42\00:46:31.75
Well, sometimes I'll take carob.
00:46:31.79\00:46:33.12
So you put it in
before you bake it?
00:46:33.15\00:46:34.49
Yes.
00:46:34.52\00:46:35.86
Okay, you'll see, you'll see
00:46:35.89\00:46:37.23
'cause I have some
in the oven right now.
00:46:37.26\00:46:38.59
So we're going to
pull those out in a minute.
00:46:38.63\00:46:39.96
But you can just do
this, you can take carob chips.
00:46:40.00\00:46:42.03
And what I do sometimes
is I'll pop the carob chip
00:46:42.06\00:46:44.07
all the way in there.
00:46:44.10\00:46:45.43
So when you bite
it, you get a nice,
00:46:45.47\00:46:47.40
a little burst of carob,
a little carob chip there.
00:46:47.44\00:46:50.57
So it's like a little bit gooey.
00:46:50.61\00:46:53.54
I like little gooey brownie.
00:46:53.58\00:46:56.48
Very good. So we'll put.
00:46:56.51\00:46:58.05
Let's go get these
other ones out of the...
00:46:58.08\00:47:00.48
From the oven.
00:47:00.52\00:47:01.92
So while she's getting that,
I'm going to clear this area.
00:47:01.95\00:47:06.29
And, no, I'm not
going to taste it right now,
00:47:06.32\00:47:09.22
but I will later.
00:47:09.26\00:47:10.99
It's nice to have the options.
00:47:11.03\00:47:13.23
Sometimes we have friends
or visitors at our church
00:47:13.26\00:47:16.13
and we'd like to treat them
00:47:16.16\00:47:17.93
because they're coming into town
00:47:17.97\00:47:19.30
and we don't know
what to prepare for them.
00:47:19.33\00:47:21.44
So instead of being
discouraged to be encouraged,
00:47:21.47\00:47:24.74
because there are some options
that are very easy to make.
00:47:24.77\00:47:28.91
Look at that beauty.
00:47:28.94\00:47:30.78
They are. Wow!
00:47:30.81\00:47:32.31
I love the presentation.
00:47:32.35\00:47:34.08
Even just putting them on top.
00:47:34.12\00:47:35.68
Doesn't that make a nice photo?
00:47:35.72\00:47:37.22
It's just, it makes them a
little bit decorated that side.
00:47:37.25\00:47:40.19
Yeah. That looks really good.
00:47:40.22\00:47:41.72
So then you know what
I do? I take out the...
00:47:41.76\00:47:43.79
There we go. So this
is, this is a little trick.
00:47:43.83\00:47:46.23
This will just,
this will pop right out.
00:47:46.26\00:47:48.56
Okay, let's see. Oh, they do.
00:47:48.60\00:47:51.20
They pop right out.
00:47:51.23\00:47:52.57
So we can do this and
just take them right like that.
00:47:52.60\00:47:55.84
Nice. So we can
decorate them like that.
00:47:55.87\00:47:58.21
Very good.
00:47:58.24\00:47:59.61
Well, thank you
for the suggestion
00:47:59.64\00:48:01.54
of the presentation and serving.
00:48:01.58\00:48:04.11
I think it's time for
us to go to our last recipe
00:48:04.15\00:48:07.15
that we have for the hour.
00:48:07.18\00:48:08.82
And that recipe, what is it?
00:48:08.85\00:48:10.45
It's gonna be our
salted caramel popcorn.
00:48:10.49\00:48:13.46
Here it is the recipe.
00:48:13.49\00:48:15.19
Well, what's the
party without popcorn?
00:48:35.24\00:48:37.15
Let's get
poppin' here? All right.
00:48:37.18\00:48:38.88
So we are going to make
salted caramel popcorn. Okay.
00:48:38.91\00:48:42.95
And I'm going to start
using some maple syrup.
00:48:42.98\00:48:45.05
Maple syrup. That
is pure maple syrup.
00:48:45.09\00:48:47.36
Pure maple syrup.
00:48:47.39\00:48:48.92
We're gonna put
that in there. Yes.
00:48:48.96\00:48:50.83
Make sure I got it
all. And it's vegan.
00:48:50.86\00:48:53.19
That's right.
00:48:53.23\00:48:54.56
I mean, sometimes we
forget how they were prepared.
00:48:54.60\00:48:57.07
And people don't
know that it's in tubs
00:48:57.10\00:48:59.63
of bacon fat around the tubs
to keep it from over-boiling.
00:48:59.67\00:49:03.00
Exactly. All right.
00:49:03.04\00:49:04.67
So we are also going
to use some coconut oil.
00:49:04.71\00:49:06.81
This is just extra
virgin coconut oil.
00:49:06.84\00:49:09.74
Pay bunch of attention,
this is a quick recipe,
00:49:09.78\00:49:11.71
it's going to go
really fast. It's very quick.
00:49:11.75\00:49:14.75
All right.
00:49:14.78\00:49:16.12
And we're going to get that
boiling there with a little bit
00:49:16.15\00:49:18.89
of vanilla flavoring.
00:49:18.92\00:49:20.52
Yes. And some salt.
00:49:20.56\00:49:22.72
And salt.
00:49:22.76\00:49:24.09
And we're going to get
this melted and start bubbling
00:49:24.13\00:49:26.70
and soon as it starts bubbling,
00:49:26.73\00:49:28.26
we're going to whisk
in some baking powder.
00:49:28.30\00:49:31.03
And we just talked
about baking powder.
00:49:31.07\00:49:32.73
Baking powder is actually going
to help make this like more
00:49:32.77\00:49:35.50
of a caramelly thickener
that when we pour on our popcorn
00:49:35.54\00:49:39.64
is going to kind
of be a little soaky,
00:49:39.67\00:49:41.24
it's going to but then we're
going to put it in the oven.
00:49:41.28\00:49:43.61
We're going to bake it
at 300 degrees for about,
00:49:43.65\00:49:46.21
you know, 15 minutes.
00:49:46.25\00:49:47.62
Okay.
00:49:47.65\00:49:48.98
And you're going to have
a crispy delicious caramel,
00:49:49.02\00:49:51.15
caramelly caramel corn.
00:49:51.19\00:49:52.85
Never had such a thing.
00:49:52.89\00:49:54.66
I'm excited to be
in the kitchen today.
00:49:54.69\00:49:57.03
Once again, with Chef Carin.
00:49:57.06\00:50:00.03
All right, so, let
it simmer in there.
00:50:00.06\00:50:03.06
Yes. Bubble away.
00:50:03.10\00:50:04.87
As soon as it
melts, and bubbles,
00:50:04.90\00:50:06.77
we're going to put
that baking powder in,
00:50:06.80\00:50:08.30
then we're just
going to have to let
00:50:08.34\00:50:09.67
that usually
about two minutes or so.
00:50:09.70\00:50:11.64
But it's pretty hot.
00:50:11.67\00:50:13.01
So we're, we'll
probably get this done
00:50:13.04\00:50:14.38
a little bit earlier than that.
00:50:14.41\00:50:16.48
Okay.
00:50:16.51\00:50:17.85
Well, this is definitely
an option because you know,
00:50:17.88\00:50:20.85
for holidays and stuff,
you can give these as gifts,
00:50:20.88\00:50:24.45
homemade caramel popcorn.
00:50:24.49\00:50:26.52
That's right, because,
you know, traditionally,
00:50:26.55\00:50:29.19
caramel corn is made with sugar,
00:50:29.22\00:50:31.06
corn syrup, and butter.
00:50:31.09\00:50:32.69
Right.
00:50:32.73\00:50:34.06
And so, we're making our version
00:50:34.10\00:50:35.43
that's plant-based, right?
00:50:35.46\00:50:36.80
Oh, I'm so glad it boiled
00:50:36.83\00:50:38.17
because we're
almost out of time here.
00:50:38.20\00:50:39.53
That's right.
00:50:39.57\00:50:40.90
We're gonna get this going,
you're gonna see it's gonna
00:50:40.94\00:50:42.27
bubble, bubble, bubble.
00:50:42.30\00:50:43.64
And it foams up a little bit,
we're gonna let that just boil
00:50:43.67\00:50:45.01
and see this is pretty...
00:50:45.04\00:50:46.37
Yes, I can see that. This
is a pretty featherweight.
00:50:46.41\00:50:49.18
Up there we go.
00:50:49.21\00:50:50.65
We're gonna just
want to let this get...
00:50:50.68\00:50:54.12
Simmering. Simmer
just a little bit.
00:50:54.15\00:50:56.72
We want to keep
it bubbling. Wow.
00:50:56.75\00:50:59.15
And it usually
takes about two minutes.
00:50:59.19\00:51:01.16
But we're gonna do this
to speed at lightning here.
00:51:01.19\00:51:04.33
And I'm going to pour it in.
00:51:04.36\00:51:05.69
So we can, we
can show this recipe.
00:51:05.73\00:51:07.73
I'm gonna turn the fire
off on here. Please, thank you.
00:51:07.76\00:51:10.17
I'm just going to pour this one,
00:51:10.20\00:51:11.53
you're going to like I said,
we want to let it caramelize
00:51:11.57\00:51:14.14
a bit and get nice
and brown in there.
00:51:14.17\00:51:16.57
But we're just doing
this just for demo purposes.
00:51:16.60\00:51:19.37
So I would have usually
done this a little longer.
00:51:19.41\00:51:21.54
And you're going
to mix it up. Wow.
00:51:21.58\00:51:23.38
And just mix it,
toss it. I'm in this bowl.
00:51:23.41\00:51:25.61
Maybe I should
have had a bigger bowl,
00:51:25.65\00:51:27.15
but you just want to toss it.
00:51:27.18\00:51:28.72
Yes.
00:51:28.75\00:51:30.09
And you're going to
put it on a baking sheet
00:51:30.12\00:51:31.92
and you're going to
stick it in the oven
00:51:31.95\00:51:33.72
for approximately
like I said, you know,
00:51:33.76\00:51:37.76
15 minutes at about 300 degrees
so it's not ultra-ultra-hot,
00:51:37.79\00:51:41.80
but it's gonna what
it's going to do is crisp up
00:51:41.83\00:51:43.83
the popcorn and caramelize it.
00:51:43.87\00:51:45.23
Excellent.
00:51:45.27\00:51:46.60
So, well, I
promised I was going to share
00:51:46.63\00:51:48.40
your contact information.
00:51:48.44\00:51:50.01
So we are going to
that pause right now.
00:51:50.04\00:51:54.71
So we would like to show
you real quick this popcorn
00:51:54.74\00:51:58.61
that she's pulling
out of the oven just now.
00:51:58.65\00:52:01.28
And you're pouring
it into the bowl, right?
00:52:01.32\00:52:03.49
Or we're gonna just
take this right here.
00:52:03.52\00:52:05.02
Uh-huh. Let's do this.
00:52:05.05\00:52:06.39
Wow. Did you hear
how crispy that is.
00:52:06.42\00:52:08.96
Crunchy, crunchy. All right.
00:52:08.99\00:52:11.69
Well, Chef Carin,
while you're doing that,
00:52:11.73\00:52:14.20
I think is the time to go
to the contact information,
00:52:14.23\00:52:18.33
so our friends can get
a hold of your cookbook.
00:52:18.37\00:52:21.17
All right.
00:52:21.20\00:52:22.54
So we will be right
back after this information
00:52:22.57\00:52:25.61
and we'll share the
final products with you.
00:52:25.64\00:52:30.61
Did you like the
recipes you saw today
00:52:30.65\00:52:32.78
and want to know more?
00:52:32.81\00:52:34.35
Well, you can
contact Lay Institute
00:52:34.38\00:52:36.45
for Global Health Training,
00:52:36.48\00:52:38.09
also known as
LIGHT at PO Box 58,
00:52:38.12\00:52:41.19
Wildwood, Georgia 30757.
00:52:41.22\00:52:45.49
You can also call them
00:52:45.53\00:52:46.86
at (706) 820-9804.
00:52:46.90\00:52:51.63
That's (706) 820-9804.
00:52:51.67\00:52:56.40
You can visit their website
00:52:56.44\00:52:57.77
at LightingTheWorld.org
00:52:57.81\00:53:00.21
That's LightingTheWorld.org
00:53:00.24\00:53:02.71
or email them at
info@LightingTheWorld.org
00:53:02.74\00:53:08.28