Participants:
Series Code: DDCC
Program Code: DDCC000017A
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00:21 Hola! Bonjour! Lay ho ma!
00:24 And welcome back to Creative Cooking. 00:26 My name is Nicole Braxton, 00:28 and I will be your tour guide as we travel the world 00:31 one bite at a time. 00:32 Today I have the pleasure of traveling 00:35 to two awesome places. 00:37 We'll be going to the Middle East 00:38 as well as Asia. 00:40 For on the menu we'll be making grilled keftas, 00:43 kefta dressing, and hot and sour soup. 00:46 Before we go a little bit further, 00:47 I would love to introduce my friend Alex. 00:50 He can show us how he makes his keftas. 00:52 Alex, come on now. 00:54 Hey, Nicole. 00:56 Good to see you, welcome. 00:58 It's nice to be back. 00:59 All right, so for our grilled keftas 01:03 some of the ingredients include... 01:24 All right, so, Alex, 01:26 now you know I love traveling 01:29 and food is one of my favorite things. 01:31 When I go to different countries, 01:33 I really am interested in the food, the people, 01:36 and the culture. 01:37 So let's... 01:39 I'm curious to figure out, 01:40 Alex, how do you make your keftas. 01:42 Okay, I'm really excited to tell you. 01:44 All right. 01:46 You really have to have a good base for your keftas. 01:49 So I would like to use the beyond burger. 01:52 The beyond burger has got a very good texture, 01:54 is very colorful. Nice. 01:56 And it sticks together the best that I know 01:58 from other veggie meats. 01:59 Okay. So first up... 02:01 So what do you do with this beyond burgers so? 02:04 Well, you take your beyond burger 02:06 and you put it into your food processor. 02:07 Alrighty. So I'll take the top off. 02:10 So go ahead and pour that in. 02:11 Nice. 02:14 Okay, there it is. 02:16 Wow, the smell of it, it smells good on its own. 02:19 I really like the different flavors that come out. 02:21 So that's beyond burgers you said, that's really good. 02:23 Beyond burgers, yeah. Okay, all right. 02:25 So go ahead and give that a whirl. 02:27 And while we're doing that, as she puts that going... 02:29 Okay. I'm going to order... 02:32 Well, let's do that first. 02:34 All right. 02:37 Okay, tell us, what are you doing? 02:38 So now you take your onion, your favorite kind of onion, 02:40 I like red onions, red onions are my favorite, 02:42 but white onions do just well too. 02:44 You go ahead and take your cups, 02:45 and we're going to quarter the onion. 02:47 So we'll take off one top, take off the bottom. 02:51 Take that off, go ahead and cut in half. 02:56 And then we'll take the skin off of this one. 03:00 Just peel that right off. Okay. 03:03 Take the other one, peel that one right off. 03:06 So do you think onion 03:07 has a really good taste with food or... 03:09 Oh, yes. I think it's a key ingredient. 03:11 Onion has this way of providing a substance like, 03:15 it gives the need to a dish, like especially a sandwich, 03:18 it gives that kind of kick to it. 03:20 Nice. I really like onions. 03:21 Very nice. Okay, so how do you cut it? 03:23 So how you cut it? We're just cutting in quarters. 03:24 So a half one more time... Awesome. 03:27 And a half one more time. Great. 03:30 So we'll go ahead and leave these here. 03:32 We'll take our already done, kefir. 03:36 I'll give it one more swirl. 03:41 All right, so I'll take this out. 03:43 Go ahead and throw this back on the plate. 03:46 I'll take a spoon really quick and get those out. 03:53 So it's all going to be all pureed, 03:55 you know, mushy and gooey. 03:57 That's the way you can have it. It changed its texture a lot. 04:01 We can almost use it as a sandwich batter or something. 04:03 Yeah, you could actually turn them into burgers, 04:05 it's really cool. 04:06 Wow, okay. 04:08 So we're going to go ahead and get that all out. 04:12 We'll then throw our onions, 04:14 our onions into the same processor. 04:18 Also we're going to put in some paprika, 04:20 some pumpkin spice as well as some cumin. 04:23 So let's go ahead and toss those ingredients into our, 04:27 I think... 04:28 Okay. 04:31 Again, half a teaspoon of paprika. 04:34 Alrighty. 04:36 Half teaspoon of pumpkin spice. 04:38 Pumpkin spice, so does it make it sweet and savory? 04:41 Yeah, it gives it kind of a Thanksgiving flavor. 04:44 Oh, wow. Personally my taste. 04:45 Okay, so it has like a holiday flavor in essence. 04:48 A holiday flavor, yeah, yeah. The sweet flavor... 04:49 And then, little bit of cumin, 04:51 it kind of gives a strong pungent flavor. 04:54 So go ahead and pour that in there. 04:57 And then you can season to salt to your flavor, 05:00 that what you enjoy. 05:01 So I'm going to take a little bit of salt 05:02 and just a pinch of salt for me. 05:04 And I think you also said from the recipe 05:06 also if you like you could use a little bit of Himalayan salt 05:09 which is really nice, so Himalayan salt is great, 05:11 if you like to use that as well, 05:12 you can put that in there. 05:14 So we'll go ahead and put that back on. 05:15 Alrighty. 05:17 Thank you, Nicole. 05:19 Also we need to do our fresh herbs, 05:22 our parsley and cilantro. 05:24 So I believe it's four, three to four things of parsley. 05:29 So I'll go ahead and hand that to you. 05:32 Thank you. Go ahead and toss those in. 05:33 Alrighty. 05:35 And I think it was two to three cilantros. 05:38 Alrighty. Okay. So there we go. 05:41 Okay, so it's a lot of fresh herbs, I like this. 05:44 You know, one of the things 05:46 that I found is when using fresh herbs, 05:47 it really helps to replace using additional salt 05:51 and things like that. 05:53 I really like the flavor that fresh herbs put into each dish. 05:56 I agree. I like that, Alex. 05:58 So what I do now, do I put this on? 05:59 Yeah, go ahead and put it on. Okay. All right. 06:03 Go ahead and wind it up. 06:04 Okay. 06:07 Wow, look at that. 06:09 That's incredible. 06:12 It's all coming together. 06:14 So you can already see the color starting 06:16 to become one with each other, the red, the pink, 06:18 it's all just kind of becoming one beautiful color. 06:21 So when that's all been diced up really well, 06:24 it's all been kind of finished off, 06:26 we then add our beyond burger. 06:28 So we'll go ahead and throw our beyond burger in. 06:30 I just want to... 06:31 Look at this, look at the colors, this is amazing. 06:34 I love the purple coming out, 06:36 I have the fresh herbs and the green. 06:38 Wow, okay, cool. 06:40 So we put up the... 06:41 Yeah, I love the color of that, so pretty. 06:43 Yeah, okay. Okay. 06:45 So now you're going to put the beyond burger inside? 06:47 So beyond burger is going in. Okay. Awesome. 06:52 It smells so fresh, I love it. 06:54 Especially with all the herbs and the onion so... 06:56 I love that, it's a good explosion. 06:57 Okay, cool. So we'll put the... 06:59 Should I put the top back on? 07:00 Yeah. All right. 07:03 Let me turn it this way. Okay. 07:07 Now, I'll just turn it on. 07:10 So once it's all blended together, 07:12 we'll have a very colorful, very beautiful mixture. 07:15 Okay. 07:17 Wow. 07:20 This is amazing. 07:24 Okay. Wow. That's good. 07:26 Okay, so go ahead and pull it out. 07:29 So right after you're done with that, 07:30 you'll put it all of it, look at it, it's really pretty. 07:33 So pretty. I love this. 07:36 You can see all the different colors coming together. 07:39 From my angle it has a lot of difference spices coming out 07:43 and it really, you can tell it's like a nice spread. 07:46 So you'll notice when you pull it out, can I have your spoon? 07:49 Of course you can, one moment. Okay. 07:52 So we'll go ahead and pull it out. 07:57 Great. 08:00 You'll notice as we pull it out that it's kind of a flimsy, 08:03 it's really not the best for like shaping at this point 08:07 and that's because it needs to go into the fridge. 08:10 It has to go in the fridge for about two hours. 08:12 Two hours, okay. Two hours. 08:13 I like mine set overnight. Okay. 08:15 It's really, it kind of gives it the best flavor, 08:17 all the seasonings can come together 08:19 and really merge into one. 08:22 So what you're saying is basically 08:24 after you let it sit for two hours or overnight, 08:26 it becomes firmer texture, it's better for combining... 08:29 It's better for shaping. 08:30 And shaping, awesome... Okay. Yeah. 08:32 And that's what you need to be able to do 08:33 for the next part of it. 08:35 So we'll go ahead and throw that into the fridge. 08:37 We had a pre-made one that's already sat overnight 08:40 coming out of the fridge 08:42 and we'll explain how to do after that. 08:43 All right, let's... 08:44 So I'll go ahead and get some oil into our pan. 08:52 Okay. 08:54 So we have oil in our pan. 08:55 So now we have our dough, that's still a dough, 09:00 but our food that stay overnight...s 09:02 Absolutely, okay. 09:03 It's very easy for shaping now as you can see, 09:06 we've pull some out. 09:07 Wow. It's very thick. It's hardened up. 09:11 I'll show it up there. Very thick. 09:12 Really hard. 09:14 It's really nice for shaping. 09:15 I like to put them into like little cylinders, 09:18 so we make them into little cylinders. 09:20 Cylinders, okay. 09:23 Turn the heat on and you go ahead 09:28 and when it gets to heat, we'll just place them on. 09:30 So let's see here. 09:32 Let that heat up. 09:34 So again, you can make them in any shape you want to. 09:36 I like to put them into a little circle shape. 09:41 Okay. 09:42 You can make them in a little football shapes, 09:44 you can make them in a little triangles, 09:45 you can flatten it out and make them into actual burgers again, 09:48 it's entirely up to you, 09:50 but again, I enjoy the little cylinder shape. 09:53 So I'm going to go ahead and toss it on here. 09:55 It's going to start to sizzle. 09:56 Now something cool, 09:58 also cool about the beyond burger is that 09:59 it has its own kind of oil in it, 10:02 so it actually helps cook itself. 10:04 Oh, okay. That's really impressive. 10:05 Oh, okay, interesting. Okay. 10:07 So... 10:08 Nice, so it heat so that, and then it cooks in there, 10:11 very nice. 10:13 I kind of made mine into a hamburger, 10:14 I really like this. 10:15 That works too. 10:17 So that's the basis of it. 10:19 So once it starts to cooking it, that's it... 10:21 And you just go each side so. 10:22 I notice that you like to put skewers in yours, 10:25 so do you cook it with the skewers 10:27 from side to side or... 10:28 No, I prefer to cook it without the skewers first. 10:31 Okay. 10:32 Because if you do it with the skewers, 10:34 you can't turn it as well, it's going to stick to the pot, 10:37 it's going to burn your skewer too 10:39 'cause the edges of your pot get really hot. 10:41 So if you're doing that, 10:42 it will burn your skewer for one thing. 10:44 And secondly, it's just kind of clumsy in your pan. 10:48 It's really hard to work with. 10:49 So I throw it in before I put the skewer in. 10:51 Okay. 10:52 And one thing I've also found when cooking especially 10:54 since it has its own different oils, 10:57 also you can do it with water as well, 10:59 it's healthier, so, you know, 11:00 oil or water might be a good, you know, 11:02 suggestion based on what you're interested in. 11:05 So I hear the sizzling. Okay. 11:07 You can already see from this little picture here, 11:09 it's already starting to pick up its steam here. 11:13 Nice. 11:16 We'll go ahead, you want me to grab the other ones? 11:17 Absolutely. I'll toss them in here too. 11:18 Okay, thank you. 11:20 I cannot wait to try this. 11:22 I'm so excited. 11:24 Awesome. Okay. 11:29 I want to try something different, 11:30 it's Creative Cooking after all, right? 11:32 Creative Cooking. All right. 11:37 So you're going to let each one of these cooked 11:38 for about two to three minutes 11:43 depending on your heat 11:45 and it will get into this nice kind of brown color. 11:50 So you want to try it out? It's all yours. 11:52 Yeah, I like to, sounds like fun. 11:55 Oh, wow, look at that. 11:57 It has like a nice caramelized look on each side, 12:00 I like that, okay. 12:02 Something you might want to try also, 12:04 if you do the burgers you could put in the grill, 12:06 you could grill it. 12:07 You know, bring your friends over 12:09 and have them smoke it in the grill. 12:11 You could do whole sorts of things like, 12:13 you can see she has hamburgers in there too. 12:16 And you can make a hamburger, you can make... 12:18 A vegan hamburger, wow! 12:19 A vegan hamburger, it's also gluten free remember it, 12:21 gluten free hamburger. 12:22 Gluten free, non-GMO. Wow, okay. 12:25 So this is amazing. 12:27 I just want you at home to see it, 12:29 the smell is amazing. 12:31 We eat from the pumpkin, 12:33 you also have the freshness from the herbs, 12:36 and it's very flavorful. 12:39 Me personally I love flavorful food 12:41 and when it comes to having plant-based meals, 12:43 when your food is flavorful, 12:45 it really shows you that you can eat healthy 12:47 and also delicious meals at the same time 12:49 and you don't miss it. 12:51 So you don't miss, you know, 12:53 all the other things that are not necessarily healthy 12:55 if you have flavorful plant-based food. 12:58 So if you just take a look at this. 13:00 I love you to see what I'm looking at. 13:04 So if you see this right here, it's grilled on the sides. 13:10 Yeah, I'll show you mine. 13:12 Here you go. 13:14 You can see the grill on each side, okay. 13:16 And remember, you can cook this in water. 13:20 All right, this smells amazing, Alex. 13:23 Yeah. 13:24 Thank you for sharing this recipe. 13:27 Wow. 13:29 Okay. 13:30 Yeah. 13:32 I enjoy eating it, couple of friends of mine, 13:33 we like to put or make our own barbecue sauce 13:35 and throw them on there. 13:37 Oh, wow. 13:38 Speaking of which, I think you have a sauce 13:39 that you want to work on. 13:41 Yes, I do have a sauce. 13:42 So, Alex, I want to thank you again so much for helping 13:45 and thank you for showing me this recipe. 13:48 And I'll see you around, Nicole. 13:49 All right, take care. 13:51 For the next recipe we'll be making kefta dressing 13:54 and the ingredients include... 14:02 I will tell you, this kefta recipe is amazing. 14:06 The smell is just too much for me. 14:09 I'm super excited to try this. 14:11 Okay, but first let's go to our kefta dressing. 14:15 So we'll be taking some yogurt, 14:18 vegan yogurt 14:20 and we'll put it into a processor. 14:23 Put some of that in there. 14:26 You can put into a processor or a blender, okay. 14:30 And also we'll put some fresh mint in there. 14:34 It really helps to liven the sauce. 14:39 Okay. 14:42 So... 14:43 Wow, the smell is amazing. 14:45 It's just like having a really nice pack of gum, 14:48 it's amazing smell, okay. 14:50 So we're going to put this in to our blender or processor 14:54 and I will let you know 14:55 if you want to be a little creative at home 14:57 which I really encourage, 14:59 you can add other different spices in, 15:01 if you want to put a little bit of pumpkin spice 15:03 from the keftas in there, you're welcome to. 15:06 So let's say if you decide to do that, 15:07 you can put that in there. 15:10 If you want to put some salt to taste, 15:11 you can do that as well. 15:13 So we'll go ahead and make our dressing. 15:18 Okay. 15:31 Nice. 15:32 All right, 15:34 so I'm going to take this out 15:38 and smell it. 15:42 Wow, that is amazing, amazing, amazing, the smell is fresh. 15:47 Let me take this. 15:50 Well, okay. 15:53 There we go, I really like this, okay. 15:58 So I'll pour it back into its original casing here 16:01 so you can see it. 16:04 All right. 16:06 It has a really nice color to it. 16:09 If you look right there, you can see the different, 16:12 the fresh mint, we've got the yogurt, 16:15 you can put a little pumpkin spice in there, 16:17 it's right there, 16:19 and it's really great to accompany your keftas. 16:21 So let's take a try. 16:24 All right, so you can take your skewers 16:26 and put it inside of your kefta 16:30 like so, just like this. 16:33 Okay, yeah, I'm really excited. 16:36 Okay. 16:38 And then you can, if you're eating alone, 16:41 you can double dip, 16:43 but you can just take your kefta 16:46 and dip it into your sauce. 16:49 Okay. 16:53 Oh, my goodness, this is so delicious. 16:59 The fresh herbs are really jumping out at you 17:03 and then the sauce... 17:07 It really accents the kefta. 17:09 This is really good. 17:11 So that is our second recipe, we have our kefta dressing. 17:16 Now for our last recipe as I finish this, 17:20 we'll be having hot and sour soup. 17:23 The ingredients include... 17:56 All right. 17:57 Now, let's get started on our hot and sour soup. 18:01 To start us off, I'm going to take some water 18:03 and I'll pour into the pan. 18:07 Okay. 18:09 And I'm going to let that boil. 18:12 And I will add as well chicken style seasoning, 18:16 so I'll take the chicken style seasoning 18:18 and I'll just pour it in. 18:20 This flavors the soup. 18:25 Okay. 18:29 There it is, all right. 18:31 So while that is cooking, 18:33 also I am going to cube some tofu. 18:37 So get some firm tofu, 18:38 you can also get some organic kind. 18:43 All right, so I'm just going to cut down. 18:48 Four sections going down, one in the middle. 18:55 Okay, now I'll just continue to cube it. 19:02 All right, so now our tofu is ready. 19:05 Next but not least we're going to add soy curls. 19:09 It's good to soak your soy curls 19:11 before putting it into the soup, 19:12 so it's all ready to go 19:14 or you could just put it in straight, 19:15 it will also become tender after a while. 19:18 So soy curls are dehydrated 19:20 but you hydrate it with water by soaking it, 19:23 so you put that in. 19:26 And if you don't want to use a meat substitute, 19:29 you don't have to as well. 19:31 Here's, some bamboo shoots, 19:33 so you can put in there as well. 19:36 Okay. 19:41 Alrighty. 19:44 Now, we can also add mushrooms. 19:47 These are dry shiitake mushrooms 19:51 and all you do is you soak it in water 19:53 for about 30 minutes and then you'll have 19:55 a tenderize mushroom, so it looks just like this. 19:58 And you can get this at your local Asian store. 20:02 So now I'll take up our mushrooms. 20:04 I've been letting mine soak 20:07 and you can do the same at home, 20:09 just put that in. 20:16 This definitely reminds me of Asia, 20:20 beautiful, beautiful country, continent actually. 20:24 There we go. 20:26 So now we have 20:28 the shiitake mushrooms in the soup, 20:30 now it's all boiling. 20:33 Next, we will add the tofu. 20:51 Now this is a distinct soup, 20:54 it's very authentic, 20:57 and with this soup you can also add different flavors 21:00 to make it your own 21:02 if you would like a different taste. 21:05 Now we will add our Aminos Braggs, 21:07 we'll just pour this in. 21:10 Okay, and then we will put some, 21:13 if you want a little bit of kick to it, 21:15 you can add some chili garlic. 21:18 So I'll pour that in there as well. 21:23 So just stir it around. 21:28 Wow, and just let the flavor simmer, 21:30 you can definitely tell that it's hot. 21:33 If you look closely, you can see the hot peppers, 21:36 it has been hot. 21:38 You can see the hot red peppers just shining through the soup. 21:45 Okay. 21:47 Now you're going to let that cook for a little bit. 21:53 Wow, the smell is amazing, it's like fresh 21:56 but it also has the savory from the aminos 22:00 and then you have the smell from the mushrooms, 22:04 this is a very unique soup. 22:06 It is acquired taste. 22:07 I will let you know that it's an acquired taste 22:09 but I'm excited to try it. 22:11 So next, we're going to add, 22:14 as this is cooking for a period of time, 22:16 then you will take a lime or a lemon 22:20 and you'll add the juice to that. 22:23 I'll squeeze some over. 22:29 And then also you can, 22:31 if you want you can also have pre-made lemon juice 22:34 and you can just put that in there. 22:37 And now as it's boiling, 22:41 all of the flavors are combining. 22:44 You can also taste your soup in between 22:46 and see if it's to your liking, I'll try little in here. 22:55 Okay, wow, that is spicy for sure. 22:58 This will wake you up, that's for sure. 23:02 Okay, that's a hot and sour soup for sure. 23:06 Okay, and so then we'll put a little bit, 23:08 if you want to put a little more seasonings, 23:09 I'll just put a little sprinkle 23:12 of chicken style seasoning in there, 23:14 just a little bit more. 23:15 That's good for me. 23:17 And remember to just change the menu 23:21 or change the ingredients a little bit if you like to, 23:24 add different flavors, 23:26 but this is a really good recipe for me. 23:28 So for the lime we will add some zest now. 23:36 Okay. 23:37 And you want to make sure you get the outer layer. 23:40 When it starts getting to the white part, 23:43 it becomes a little bit more bitter. 23:44 So just keeps getting that outer layer. 23:49 Putting that over, that's really fresh, 23:52 I like, yeah, that's great. 23:56 Okay. 23:59 You can add a little bit more zest to it. 24:03 It brings out the different flavors 24:05 in the soup which I like it, 24:07 it accents in a really great way. 24:10 Okay. 24:13 So now all of the flavors are combining. 24:18 You know when traveling I found especially in Asia, 24:21 it's just amazing to see how 24:23 all the different people connect with each other 24:26 and what brings people together. 24:27 One common denominator I have found is food, 24:30 and that's why I really enjoy making plant-based food 24:34 'cause it brings us together in a healthy way, 24:36 and we can also try different cuisines 24:38 from different countries, 24:40 and that's why at around the World 24:41 in Seven Days 24:42 I like to cook plant-based international infused cuisine. 24:47 And right now we're also getting into more workshops 24:50 and things like that 24:51 but I really enjoy international food, 24:53 so it's such a pleasure to make the soup with you. 24:56 Wow, that smells really, really good. 25:00 So when you make it at home, 25:01 be sure to bring your friends together. 25:04 I really find that making different recipes 25:07 and sharing recipes with each other 25:09 can unite people on a common interest. 25:11 At the end of the day we all have to eat, 25:13 why not have delicious food and plant-based food? 25:17 'Cause ultimately what we eat 25:19 can directly impact the way that we think, 25:22 the way that we feel, 25:23 the way that we make decisions. 25:25 You know, have you ever been at home and you were, you know, 25:28 eating something really delicious 25:30 and it maybe had lots of butter 25:32 and all these different ingredients 25:33 and you became tired? 25:35 That's not normal or natural at all 25:38 and I've been there before 25:40 and I realize that 25:41 the more that I eat plant-based food 25:44 or lighter food, the better I feel 25:46 and the better I'm able to accomplish 25:48 the different tasks that I have for the day, 25:50 the more energy I have 25:52 which is completely critical 25:53 especially when you want to do great things 25:55 and have fun, enjoy, 25:56 and do what you're meant to do and what you're called to do. 25:59 So it's great to have and start incorporating 26:02 more plant-based foods in the diet. 26:04 At the end of the day, this is a health journey, 26:06 it's not a sprint, 26:08 it doesn't mean that you need to just drop everything, 26:10 you can if you want to, 26:12 but it doesn't mean you have to drop everything right away, 26:15 but start incorporating these things into your diet, 26:17 so having more plant-based, some leafy greens, 26:20 take it step by step, 26:21 just make sure you're stepping in the right direction. 26:24 So it's really great today to be cooking with you 26:27 and let's take a look at all the things we made today. 26:31 So we made our hot and sour soup 26:33 which is delicious. 26:35 It has a different sour and sweet zest 26:39 from the lime and the lemon 26:41 and when you try it, 26:43 it definitely is something that will wake you up, 26:45 that is for sure. 26:47 Our next dish, we have the keftas. 26:50 They're filled with fresh herbs and spices 26:53 and I really like that Alex used something new to me 26:55 which is beyond burgers, 26:57 they have a good texture to them and they hold well. 27:01 So it's key when you make these, 27:03 so let it sit overnight so it's able to better manage 27:07 the different molding that you put around it, 27:10 and you can put a skewer in there as well 27:12 and dip it in our last recipe of the day 27:16 which is our kefta dressing. 27:17 Right here if you take a look, 27:19 we have the base designed for you 27:22 and the recipe which is filled with vegan yogurt and mints 27:27 and you can put your own different spices in as well. 27:31 So after making all these delicious meals, 27:34 I hope you go to your friends and family 27:36 and bring them together on some of these meals 27:38 and just enjoy each other's company, 27:40 share stories, embrace the time. 27:42 I want to thank you so much for tuning in 27:45 and watching this amazing Creative Cooking program. 27:50 Now I would like to share with you one text 27:53 that I love so dearly, 27:54 "Beloved, I pray that you may prosper in all things 27:57 and be in health just as your soul prospers." 27:59 Be sure to tune in next time 28:02 around the world at Creative Cooking. |
Revised 2018-04-23