Today Cooking

A Tasty Family Meal

Three Angels Broadcasting Network

Program transcript

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Series Code: TDYC

Program Code: TDYC018009A


00:01 I want to spend my life
00:07 Mending broken people
00:12 I want to spend my life
00:19 Removing pain
00:24 Lord, let my words
00:30 Heal a heart that hurts
00:34 I want to spend my life
00:40 Mending broken people
00:46 I want to spend my life
00:51 Mending broken people
01:10 Hello, and welcome to another 3ABN Today program.
01:13 I'm Jill Morikone.
01:14 And we're delighted that you're taking time
01:16 from your day to spend with us in the kitchen here
01:19 in the 3ABN kitchen studio.
01:21 And learn these wonderful recipes,
01:23 and meet these wonderful people.
01:25 I have with me in the studio Leslie Caza.
01:28 And we're so glad
01:29 that you've joined us here today, Leslie.
01:31 Thank you. Thank you for inviting me.
01:33 It's a blessing. Amen.
01:34 Well, you have a ministry Simply Vegan in Memphis.
01:37 And tell me a little about the ministry
01:38 and then I want to hear about,
01:40 how you and your husband work together in ministry too?
01:42 First, what's Simply Vegan in Memphis all about?
01:45 We do a monthly class
01:46 where we serve a plant-based meal,
01:49 and while they're enjoying their meal,
01:51 we do a presentation, an educational presentation
01:55 to kind of motivate them to eat right.
01:57 And then we usually have a little discussion group
01:59 afterward about the material.
02:01 And that helps to bond us together as a group
02:03 as we talk together.
02:04 My husband helps a lot with the audio,
02:06 visual things on that.
02:08 But he also helps with other programs
02:10 like depression recovery or guiding programs.
02:11 That's with Neil Nedley.
02:13 Yes, or weight loss programs or things like that.
02:16 Now, she says, my husband helps with that
02:18 but he's the pastor, right?
02:19 Your husband is a pastor? My husband is the pastor.
02:21 And so he...
02:23 When it's something that's my favorite,
02:25 he does all the background work and when it's his favorite,
02:28 I help with the background work.
02:29 So it's a good team. That is teamwork.
02:31 Yes. I love that.
02:33 Praise the Lord for that.
02:34 I know that we had heard from Leslie some time ago.
02:38 She had contacted us and said,
02:39 "Hey, this is the good ministry we have."
02:41 And Cathy Samuels
02:43 was a member of your church, was she a member?
02:44 Yes, she was. Okay.
02:45 She was a member of her church.
02:47 And Cathy said, "You've got to get Leslie Caza
02:49 to come to 3ABN and to share the recipes."
02:51 So we're so glad that it worked out for you
02:53 to come and to share your ministry
02:56 with our family at home.
02:57 Yes. Thank you.
02:59 And I'm really blessed to have an amazing team,
03:01 Sky and Leseth.
03:03 I may be in the front of the camera,
03:05 but I could not do this
03:06 without these two precious ladies.
03:08 So it's a blessing to have a team.
03:10 It is. Praise the Lord.
03:11 They're really organized because they just got
03:13 that kitchen back there,
03:14 just perfectly organized and all this stuff coming out.
03:16 So praise the Lord.
03:17 Yes. You're right.
03:19 It's teamwork putting it together.
03:20 It's teamwork.
03:21 So what type of food are we making today?
03:23 What recipes are we focused on today?
03:24 Well, it'll be like a nice sit down dinner
03:26 maybe for Sabbath afternoon, a family dinner.
03:29 So... Nice.
03:30 Special occasion, I love that.
03:31 We're gonna start with tofu burgers.
03:33 Boy, that looks good. Oh, they are good.
03:36 And chicken-style seasoning,
03:38 if you want to know how to make your own.
03:39 That's right. Chicken-style seasoning.
03:41 A potato vegetable medley. Oh! That looks yummy.
03:45 I like that with the veggies and gravy.
03:48 A good gravy is always important.
03:50 It's all about the gravy.
03:51 Yeah, that's right. Then we're gonna...
03:53 We have our salad here, masterpiece salad.
03:55 And that's combined with the house salad dressing
03:57 that you can use on that salad.
03:59 And dessert, a can-strawberry cheesecake.
04:04 Special family treats need...
04:06 Occasions need special treats, right?
04:08 Yes. Yes.
04:09 Oh, that's wonderful.
04:11 Well, let's look at our first recipe
04:13 for those tofu burgers.
04:14 Let's read that recipe.
04:45 Tofu burgers sounds really good,
04:47 but do you ever do a cooking class and people say,
04:50 "I don't like tofu,
04:52 I don't know what to do with tofu."
04:53 Do you ever encounter that?
04:54 That's what this is all about.
04:56 I usually encourage people at my classes,
04:58 just take it and try one bite.
05:01 And if you don't like it, my feelings are not hurt
05:02 if you have to through it up
05:04 because really your mom cooks best to you,
05:07 someone else's mom cooks best.
05:09 All our tastes are different, so we shouldn't get offended,
05:11 just give...
05:12 That's one of the reasons why we like to serve
05:14 a wide variety foods at our classes.
05:16 Because some people, if there are six recipes,
05:19 they may find two that they go, yup, I'm gonna make those...
05:22 That's good. Absolutely. So way to go, let's try it.
05:24 Because we have all standard recipes
05:25 we like and then you can expand and add something.
05:28 But don't you think with tofu, it doesn't have flavors.
05:30 So it depends on what you add to it,
05:32 what happens to it.
05:33 That is very true.
05:35 And this silken type tofu seems to be even milder
05:38 than the water-packed, almost no flavor at all.
05:41 So it hides well in things.
05:43 And it hides well on these burgers.
05:44 Yeah. Good.
05:46 Okay, what do we do here? Okay.
05:47 I'm gonna come over here to the food processor.
05:50 And we're gonna start by making the breadcrumbs
05:52 which is very simple.
05:54 You can just take fresh pieces of bread
05:56 and if you kind of tighten them up a little bit,
05:58 they will catch in the blades a little bit easier.
06:02 Yeah. So just a quick little...
06:03 So that's what you said
06:05 in the thing balled-up bread and then squeeze it.
06:06 Balled-up bread.
06:08 I was trying to figure it out what that meant.
06:11 Okay.
06:19 Nice. Breadcrumbs.
06:21 It works perfect. It works perfect.
06:22 I have to try balling up bread in that fashion.
06:25 It takes...
06:26 For that bread it's about one slice for half a cup.
06:29 Okay? And then we're going to...
06:33 Also we need is one cup, I had three slices there.
06:35 Okay. But all we need is one cup.
06:37 So we'll go ahead
06:38 and get that out in just a minute.
06:40 And if you need dried breadcrumbs,
06:42 just go ahead and do the breadcrumbs
06:46 and then dry them on the cookie sheet.
06:48 They dry a lot faster
06:49 than if you try to dry your whole slices
06:51 and then it makes a lot of noise
06:53 and it's harder to get it right.
06:54 So grind it first and then dry it.
06:56 What do you put it in the oven at what temperature?
06:58 Oh, it wouldn't take much.
07:00 I would put it at maybe 225, so you could watch it.
07:02 Because it's so fine, it could burn quickly.
07:05 Okay? And then we have our tofu.
07:08 And we're just gonna go ahead
07:09 and mash that up.
07:10 I don't know if you can see the consistency on there,
07:12 but it's quite different than water-packed tofu.
07:13 Very different.
07:15 It's a lot silkier. It is a lot silkier.
07:17 And if you wanted to use water-packed tofu...
07:20 If you were accustomed to the tofu flavor,
07:23 then you could go ahead and use the water-packed tofu
07:26 and the recipe would really be just fine.
07:28 It's convenient to use the silken tofu
07:31 because it's the exact measurement for the recipe,
07:33 so that one is perfect.
07:34 It does. Okay.
07:36 So we have our tofu.
07:37 Now, we're just gonna go ahead
07:39 and add one cup of our breadcrumbs.
07:41 I'm just gonna set that on there for a minute
07:42 while I measure this.
07:45 Nice. That in there.
07:46 And this kind of helps to bind the burger a little bit better.
07:51 Yup. So we have that.
07:54 And then if you have leftovers, you could even make
07:56 a big batch of these and put them in your...
07:58 Put the breadcrumbs in the freezer
07:59 so that you have it all the time,
08:00 so that's handy.
08:02 We have our quick oats, that's also a fantastic binder.
08:06 It is. Chopped onion.
08:08 Oh, that'll give a good flavor. Very good flavor.
08:10 And if your family really doesn't care for onions,
08:14 then you could put a little onion powder in there
08:16 and you wouldn't have that mouth feel of the onion
08:18 which for some people, it's not nice.
08:19 It wouldn't be so strong. That's right.
08:21 We have some flour here.
08:23 This is just regular whole-wheat flour,
08:24 but really any kind of flour would do.
08:26 So if somebody needed gluten free...
08:29 They could do gluten free bread and then they could use...
08:33 Gluten free oats.
08:34 And a gluten free flour, even a millet flour
08:36 or something like that.
08:38 It's just for binding.
08:39 Yeah. Okay?
08:40 And then we have our salt and we have sage.
08:44 Now, this is powdered sage.
08:48 In my recipe it's usually rubbed...
08:50 I'm sorry, powdered sage and this is rubbed sage.
08:52 Okay. Okay.
08:54 The powdered sage is a little more concentrated,
08:56 it's ground further.
08:57 So because this is powdered, we added just a pinch more.
09:00 The rubbed?
09:01 Okay. Thank you.
09:03 I was saying it in a minute.
09:04 Powdered and rubbed. Okay.
09:05 The powdered is more concentrated
09:07 than the rubbed.
09:08 Okay. Okay.
09:09 And a little bit of nutritional yeast flakes for flavor.
09:11 I think sage makes a good flavor in a burger.
09:13 It does.
09:14 It kind of is a chickeny type thing.
09:16 And this is a light colored,
09:17 so it kind of reminds you of a chicken patty.
09:19 Yup. Yup.
09:20 And then just add small amount of water here.
09:23 Nice. And that's it.
09:24 These are very simple. I like that.
09:26 We're just gonna mix it up.
09:27 And if you have children that like to help you
09:30 in the kitchen, just have them wash their hands
09:32 and get in here and mix it up,
09:34 and they will have a grand time doing that.
09:36 Oh, that's wonderful.
09:37 My children love to help me
09:39 in the kitchen when they were little,
09:40 and now they're excellent cooks themselves.
09:42 They like to cook?
09:43 They do like to cook and they're like me,
09:45 they like to eat.
09:46 So it's a great combination.
09:48 That is the best combination. Yes.
09:51 Now, if your family gets nervous about textures,
09:54 you could actually take this whole thing
09:56 and put it in the food processor.
09:58 And then it would be very smooth
10:00 for shaping your patties.
10:02 Yup. Oh, that's fabulous.
10:04 Okay. And you can already see it
10:05 kind of does hold together pretty well.
10:07 It does. I can see that.
10:08 Now when we're forming this,
10:10 it doesn't really have to sit very long,
10:11 this is actually gonna hold together.
10:14 Normally, we do like to sit five or ten minutes
10:16 before you did it or now you just readily...
10:18 No, I usually just go for it.
10:19 Okay? You need your pan?
10:21 And if you want them to hold together even more tightly,
10:24 again the food processing would condense everything down.
10:26 Yes. Okay.
10:28 You have a couple of options
10:29 when you want to make your patties.
10:31 You can use a ice creams...
10:34 You can use a lid like this and this is a wide mouth.
10:37 Nice. Like a canning lid.
10:39 A canning lid with the ring. Yeah.
10:42 And just kind of pack it in there till it's smooth.
10:45 Yes. Like that.
10:47 Then you're gonna have a very uniform...
10:50 Shape. Shape there.
10:52 Just flip it on and then push that off.
10:55 Excuse me, Jill. Yeah.
10:57 And... Nice.
10:59 So you have a really nicely shaped patty there.
11:02 Now, if you don't can,
11:04 you don't want to buy a pack of these.
11:06 You could also just take an ice cream scoop
11:09 or a measuring cup,
11:11 either one would work just fine.
11:14 And then just gently just shape your patty,
11:19 and that will hold together quite well.
11:21 Absolutely. I like these.
11:23 Now, these will bake at 10 minutes per side.
11:26 Okay. It's pretty quick.
11:27 Three hundred and fifty degrees.
11:29 And if you want them a little darker,
11:31 you can go ahead
11:32 and leave them in a little bit longer.
11:34 And then they will be a very tender burger.
11:36 And then if you would like them to have be a little bit firmer,
11:40 go ahead and refrigerate them, they freeze fantastic.
11:43 So if you like to keep something for packed lunches,
11:45 wonderful, because they set up just a little bit firmer,
11:49 they're great to prepare on Friday for Sabbath.
11:51 Right. Works great.
11:52 I like it.
11:53 Do you ever do it like in a dish with gravy too or not?
11:55 You usually use it only for sandwiches and...?
11:57 Oh, gravy too.
11:58 And we're gonna be making the gravy.
11:59 Oh, we are making gravy.
12:01 Have you ever done it with gravy or...?
12:02 Oh, yes. You do. Okay.
12:04 Oh, yes, both ways for my favorite sandwiches.
12:05 We got some finished over here. It looks fabulous.
12:07 I see you have one
12:08 with gravy on it, and the veggies.
12:10 Yes, yes.
12:11 And then the other one is just like
12:12 a nice traditional sandwich with the lettuce,
12:14 and the tomato, and the...
12:15 I'm going to take a bite out of one of these.
12:17 All right, do that.
12:18 Now, tell me you have a cookbook while
12:20 I get a bite ready here. Okay.
12:21 Because we did not talk about this cookbook at the beginning.
12:24 The Garden Menu, and this is brand new 130 recipes.
12:28 That's right. Brand new, just came out.
12:31 These recipes are family favorites
12:34 or favorites that we've done
12:36 from cooking schools in the past.
12:39 They're pretty much my regulars,
12:41 actually when I was getting ready to proofread this,
12:43 I just started picking this up
12:45 and cooking out of it all the time
12:46 because there are the recipes that I use a lot,
12:48 so they're tried and true.
12:51 This is really good. I'm glad you like it.
12:53 Oh, man! That's great flavor.
12:55 I had the one with the gravy,
12:57 so I'm getting both flavors together.
12:58 That's all about the gravy.
13:01 That's fabulous. I'm sorry.
13:02 I interrupted about the cookbook.
13:03 No problem, no problem at all.
13:05 So tried and true.
13:07 We use them in our classes
13:09 and my family grew up with these.
13:10 Oh! That's wonderful.
13:12 So, yes.
13:13 So you grew up eating vegetarian?
13:15 I didn't, but my kids did.
13:16 You mean, the kids grew up, okay.
13:17 That's right.
13:19 Now, I grew up a meat eater. Okay.
13:21 And when I became a Seventh-day Adventist,
13:25 learned all about the health message.
13:27 And I did not actually like the food at first,
13:31 we threw away a lot of food when we got...
13:34 We became Adventist shortly
13:35 after we got married or just before we got married.
13:37 And we experimented a lot
13:40 and didn't enjoy a lot of the things.
13:42 So it's been a trial and error for the last 30 some odd years.
13:46 And I actually enjoy getting
13:49 in the kitchen and experimenting.
13:51 My husband calls it my laboratory.
13:53 So we have a lot of fun.
13:54 You know what, Leslie, that's a true gift.
13:56 You know, because when someone actually enjoys to get in
13:59 and have a good time and experiment with stuff,
14:02 that's just a gift that God has given you.
14:03 So thank you for sharing that with our 3ABN family.
14:05 God is good.
14:06 We will give you the address for Leslie at the end,
14:08 so you can get this cookbook.
14:10 But let's go to our next recipe.
14:12 I think we're doing that chicken seasoning.
14:14 For the chicken-style seasoning powder, you need:
14:46 So why would you make a chicken seasoning?
14:48 What would be that be for?
14:49 It's a good all purpose seasoning.
14:51 You might want to have it on popcorn.
14:52 You could put it in gravies.
14:54 You could put it in burgers or stews, casseroles.
14:59 Yes. Yes.
15:00 And here is our vegetarian alternative.
15:02 Yes, I like it. It's a vegetarian alternative.
15:04 Yup. So shall we go ahead?
15:06 Yes. All right.
15:07 This is about the simplest recipe
15:08 you're ever gonna make.
15:10 I love it.
15:11 We have our nutritional yeast flakes.
15:13 And then this is...
15:16 Is that coriander?
15:17 That is celery seed. Nice.
15:20 Celery seed, and here's the coriander,
15:21 they're very close looking.
15:23 They are. They are.
15:24 And we have turmeric, that's basically for color.
15:28 It gives a good yellow color. Yes.
15:31 And then we have some sugar.
15:34 What type of sugar do you use?
15:35 This is the cane crystals, so it's not bleached.
15:39 Yeah. Okay.
15:40 And then we have salt.
15:41 And again, if you are on a low sodium diet,
15:44 and you're used to no salt at all, leave it out.
15:47 Or if you like a salt substitute,
15:49 use a salt substitute.
15:50 Or reduce the salt. You have options.
15:52 You have many options
15:54 when you make your own seasonings, right?
15:56 Yeah. This is the sage and our thyme.
16:01 Nice. Basil, parsley.
16:07 This is parsley, I grew in my garden.
16:09 Nice, I love that.
16:11 It's beautiful. And garlic.
16:14 God blessed my garden very much this year.
16:17 And then some onion powder.
16:19 Nice. All right.
16:20 So how did you even create the recipe?
16:24 I taste tested other,
16:27 another brand that I really liked
16:29 and just kind of slowly added and adapted
16:32 until I came up with something
16:33 I thought would be a good substitute
16:35 because not everybody can find a commercial
16:38 brand chicken style seasoning so...
16:41 And I do like to use it in my recipes
16:42 because it's a blend that's quick to use
16:44 instead having to pull out
16:46 all these different things, right?
16:47 Absolutely.
16:49 And the celery seed gives it a very nice and unique flavor.
16:51 It's good. Okay.
16:53 So let's see what we have here.
17:01 I'm just gonna give it a little shake.
17:03 You're smart. There you go.
17:06 There we are.
17:10 And you can see
17:11 we've got a little bit of nutritional yeast
17:13 wafting out of the blender...
17:14 I think I got clot in my throat.
17:16 I think so. Coming this way.
17:17 So let us just wait a second to settle down.
17:20 How long will it keep when you make it?
17:21 It's dry. So it keeps...?
17:23 It keeps a very long time.
17:25 You'd probably use it all before you...
17:28 You have smoke.
17:29 Yes. You have a cloud.
17:31 All right.
17:32 And I usually do keep it in the refrigerator just...
17:35 Oh, do you? I do.
17:36 Because the nutritional yeasts flakes,
17:38 I think they're kind of absorb humidity
17:41 and then you end up with a solid product.
17:43 So keep it in the fridge, you know, a little,
17:46 an old peanut butter jar or mason jar or something,
17:49 it will be just fine.
17:50 And then you have that ready for your recipes.
17:51 I love it. That's it.
17:53 I was gonna say,
17:54 I can taste it already because I smelled it.
17:57 That's fabulous.
17:58 We'll use that in our next recipe.
18:00 That's right.
18:02 Well, let's go to that recipe now.
18:04 For the potato vegetable medley,
18:06 that looks fabulous.
18:34 I don't know,
18:35 Leslie, but I think of all the recipes today,
18:37 this is gonna be one of my favorites
18:39 with the veggies, and the herbs, and the...
18:42 I love that.
18:43 Oh, and it smells amazing when it's cooking.
18:45 Good. Yummy.
18:46 All right, are you ready?
18:47 I am. Okay.
18:49 This recipe when I was growing up,
18:51 my mom would have a roast
18:55 and then she would put all the veggies
18:56 in with the roast and put aluminum foil on it,
18:59 and onion soup and everything.
19:00 And this is the closest thing
19:02 I can come up with without the roast.
19:04 So as oven roasted vegetables are traditionally dry,
19:10 intense flavor, crispy on the outside.
19:12 This is... A lot of oil.
19:14 Tender and moist without a lot of oil.
19:16 And we try to focus on that
19:18 because of we've done some diabetes seminars
19:21 and a lot of them are trying to lose weight
19:24 and so we do try to watch the amount of oil
19:26 for the calories.
19:27 So, yes, this is great, great alternative.
19:30 Okay.
19:31 We're going to start with potatoes
19:33 and these are the little golden potatoes.
19:35 Nice.
19:36 So their skins are very tender,
19:38 you could use the red potatoes or the golden potatoes.
19:40 The roasted potatoes are gonna have a thicker skin,
19:43 if you don't mind it, okay.
19:44 If you do mind it just peel them, it works.
19:46 You could even use sweet potatoes in this.
19:48 Okay. Nice.
19:49 And then we have some baby carrots,
19:51 this and if you want to use regular carrots
19:52 and peel them and dice them, that works too.
19:54 In this case, you don't even have to cut.
19:55 You don't even have to,
19:57 they're just lovely and fast that way.
19:58 And carrots are actually healthier for you
20:01 when they're cooked.
20:02 The beta-carotene is more absorbable.
20:05 So this is a good way to get your carrots.
20:07 And then we have some wonderful summer squash zucchini.
20:12 You could use yellow squash if you wanted.
20:15 Actually you could swap out
20:17 just about any of your favorite vegs,
20:19 and also you could even
20:20 add spinach into this if you wanted.
20:22 Good.
20:24 And then, of course, in my house
20:26 without onions is it hardly...
20:28 It's hardly called them yumions,
20:32 since they are yummy.
20:34 Nice. You do it with garlic too?
20:36 This one I do not have garlic in.
20:38 Okay, and then we have our chicken-style seasoning.
20:41 Now, this is like our chicken we made, chicken seasoning.
20:42 That's right.
20:44 Yeah, nice. Okay.
20:45 And our parsley for color, that's mostly for color.
20:47 Yes. And then we have some basil.
20:51 Yummy. A wonderful flavor.
20:53 And I like to use basil sometime
20:55 because it almost...
20:56 I know it's called sweet basil,
20:58 but sometimes it almost has a peppery flavor.
21:00 So if I get a recipe that has black pepper,
21:01 I often just replace with basil.
21:04 That's a great tip. And it works great.
21:06 I did not know that. Works wonderful.
21:08 I like that. All right, so we have all this.
21:10 Now, to get it all to stick,
21:12 we're just gonna add a small amount of water.
21:14 So no oil then, just the water. No oil.
21:17 We are gonna need some aluminum foil.
21:19 Okay.
21:20 We don't have to wrap it right here,
21:22 but that's what we would do.
21:23 So we're just gonna mix this up.
21:26 And get these all evenly coated.
21:29 Nice.
21:30 Would you be willing to give us a quick spray here?
21:34 I want this all stirred.
21:38 Now children particularly like this
21:40 because the veggies are all so tender.
21:43 Yes. I can imagine.
21:46 And then you can eat it as it is
21:48 or you can go ahead and put on gravy, right?
21:52 There you go.
21:55 Perfect. Thank you.
21:57 I can smell the chicken-seasoning.
21:58 Yes. It smells really good.
22:00 It's very nice. Okay.
22:02 So you would cover it?
22:03 Cover it with foil and then bake it
22:06 in the oven at 350 for about an hour.
22:09 And then just take a fork,
22:11 and just pierce the potatoes and see
22:14 if they're to the tenderness that you like.
22:15 But they kind of steam in that little bit of moisture,
22:18 but if you have a lot of moisture,
22:20 say you're boiling your vegetables,
22:22 you lose a lot of the nutrition in the water.
22:24 So by doing it this way,
22:26 you're keeping your nutrition right in with your veggies.
22:29 Absolutely.
22:30 And you have the foil on,
22:31 so that keeps that steam when it rises.
22:33 I got to try one over here.
22:34 Okay. Whoa!
22:36 Now you got... Oh, that's potato, yeah.
22:37 Yeah.
22:40 Moist rather than crispy.
22:42 Yeah. Okay.
22:44 Oh, that's fabulous.
22:45 Very nice beside the patties, the tofu burgers.
22:49 Yup. Okay.
22:50 I love the flavor. Good.
22:52 I'm glad you like that. That's really good.
22:54 So before we go to our next recipe,
22:56 tell me, I know,
22:58 I'm sure you have some stories associated
23:00 with your cooking school, your cooking classes,
23:02 and I think there's one with the Leseth.
23:04 Yes, one of my team members.
23:06 Yes. Yes.
23:07 From our Simply Vegan,
23:08 we will do springboard classes occasionally,
23:10 sort of like an intensive that you might do in college.
23:12 Okay.
23:13 So we decided that we would do a series
23:17 of two diabetes seminars
23:18 and they both had a little different content.
23:20 So Leseth had diabetes, and she attended the classes,
23:25 and was very faithful to follow
23:28 the instructions that she learned,
23:30 and within three months
23:32 her doctor took her off her insulin.
23:34 Oh, wow!
23:35 She used to hardly be able to walk to her mailbox.
23:39 She now can walk a mile or two.
23:43 She can wear any kind of shoes she wants.
23:44 Her neuropathy in her feet has greatly improved.
23:48 Thanks to Jesus.
23:49 That is the greatest blessing for her.
23:51 Yeah, yeah.
23:52 She lost weight,
23:53 but she want to lose a little bit of weight,
23:55 so that was good too.
23:56 She is our poster child.
23:59 She's an inspiration to others that they can get the victory,
24:04 and reverse the insulin resistance
24:07 with lifestyle.
24:08 God gave us
24:10 this amazing lifestyle that's not...
24:14 It is about the food.
24:15 Yes, that's very important,
24:16 but the exercise, the fresh air,
24:18 the sunshine, trusting in God, all those things.
24:23 And she practices them all, and God blessed her.
24:26 Was that a hard journey for her?
24:29 I think she was so ready.
24:31 After the neuropathy for so many years...
24:34 Yeah.
24:35 She was so tired of not being able to walk,
24:36 she loves to be outside and enjoy the sunshine
24:39 and the fresh air, she couldn't.
24:41 Ain't that amazing.
24:42 You know, to me, Leslie, the simple remedies,
24:46 the simple things,
24:47 the nutrients that God has placed
24:49 within the food.
24:51 And for us to be able to take those steps,
24:53 you know, the exercise and the rest,
24:54 and the trust in God.
24:56 That's right.
24:57 All of that and then to see what a difference that makes.
25:01 And so quickly.
25:02 And to feel better. Yes.
25:04 You know, I mean, just. Yes.
25:05 So we just want to encourage you
25:06 at home right now.
25:08 That's right.
25:09 That no matter where you are,
25:11 no matter what you're struggling with,
25:12 God can give you victory.
25:14 God can bring you out of that as it says as,
25:17 "The miry clay, set your feet upon a rock."
25:20 So praise the Lord what He did in Leseth's life.
25:23 But God can do it in each one of our lives.
25:25 And that's just an incredible blessing.
25:27 Amen. Yeah.
25:28 Oh, that's wonderful. We're so excited for it.
25:30 Let's go to our next recipe.
25:31 I think are we making gravy next?
25:33 I think so. Yes.
25:34 Let's look at that recipe.
25:36 For the gravy you need:
26:01 A good gravy is so essential, Leslie.
26:03 You know, the food into cooking
26:05 and to have a good vegetarian vegan gravy.
26:09 Yes. It brings it all together.
26:10 And this is a recipe
26:11 from my dear friend Cathy Samuel.
26:13 I believe, she's been on 3ABN before.
26:15 She and her husband Dr. Meshach were here for several years.
26:19 When I first came to 3ABN, they were here.
26:21 And it's such an incredible blessing
26:22 and she's a good cook.
26:24 She's an amazing cook.
26:25 And I've seen people taste this and say,
26:28 "Oh, I would love a whole bowl of this,
26:30 it's like a boneless soup."
26:31 So it's very delicious gravy and Cathy is wonderful.
26:34 She is.
26:35 All right, are we ready? We are ready.
26:36 We got some water getting warm here.
26:38 Me too because I don't like to stir.
26:41 So we're gonna heat up three cups of water in there
26:44 and bring it to a boil, while we blend this
26:47 and then we won't have to stir the gravy
26:48 so long to get it to thicken.
26:49 Nice. All right.
26:51 So we got our cashews here and these are raw cashews.
26:53 And so when you use raw cashews,
26:57 it's very helpful to put them in a sieve
26:59 or in a cup or somewhere where you can rinse them
27:01 and kind of rub them in your hands a little bit.
27:04 And then put them in a strainer
27:06 or use a spaghetti slotted thing
27:08 and strain them off
27:09 if your blender is not a good blender.
27:11 And the purpose of rinsing them first is?
27:13 Sometimes they almost have a little dust on them it seems
27:15 like, anyway it's not dust,
27:17 but there's something dusty on them.
27:18 Try to clean them.
27:20 Clean them, to wash them, yes. Good.
27:21 And then if your blender is not a high power blender,
27:23 you can also soak them
27:25 which makes them a little bit creamier
27:26 then when you blend.
27:27 So we go ahead and put that in there.
27:30 I want to use this. Okay.
27:33 So we have our cashews.
27:35 They're definitely rinsed, they're kind of sticky.
27:37 And actually, if you think you're gonna use cashews often,
27:40 you can go ahead
27:41 and keep some soaking in your refrigerator
27:43 for few days,
27:44 they'll be just fine and nice and soft.
27:46 All right, we have our chicken-style seasoning.
27:49 Put this in and a little nutritional yeast.
27:54 And some salt
27:55 and if you're sensitive to salt again you can adjust.
27:59 And then we have some onion powder.
28:02 And we have some cornstarch for thickener.
28:07 This guy again. That would be handy, thank you.
28:09 Yeah, that's important.
28:10 All right, we'll just put that right in here.
28:15 There we go. Thank you.
28:18 And I have a half a cup of water here
28:20 and that's gonna be just so that we can get it out,
28:22 get the last little nibbles out of there.
28:26 And get it all nice and clean from the blender
28:28 so we turn that down.
28:50 All right, so we've a high power blender,
28:52 it doesn't take too long.
28:53 It does not.
28:54 But, you know, if you're sure about your blender,
28:56 just go ahead
28:57 and rubble them little bit between your fingers,
29:01 see if it feels gritty at all
29:02 and just go ahead and blend longer.
29:03 Absolutely. All right.
29:05 This is coming in here?
29:06 This is coming into, we're boiling,
29:07 we have three cups of boiling water here,
29:09 so we just gonna pour this in.
29:10 Nice. And stir.
29:12 And this means then we have a less time at stirring
29:14 because the water was already boiling.
29:16 That's correct.
29:17 Now, if you'll stir for just a minute,
29:18 I'm gonna take this half a cup, put it in...
29:20 Oops! Put in there.
29:22 Try to clean the blender.
29:23 Try and clean it out just a little bit.
29:24 That's good.
29:26 From the bottom there. Good.
29:28 Good to the last drop, right?
29:30 Absolutely, you know, that helps a lot.
29:32 Yup.
29:33 Now they say, washed pot never boils so...
29:36 Does that mean the stirred pot never boils either?
29:38 Yeah, that feels like that sometimes.
29:40 Yeah, it does. So if you...
29:42 Anytime you have a recipe
29:43 where you going to need to thicken something in a pot.
29:46 If you can start some of the fluid warming up,
29:50 you've just taken all those minutes off of your time.
29:53 I like that. So...
29:54 Absolutely.
29:56 You know, we like to cook,
29:57 but five minutes of stirring is...
29:59 It's not very pleasant. That's right.
30:01 So we can turn that up a little bit if you want.
30:04 And this will thicken up nicely.
30:05 One nice thing about this gravy is
30:08 even after it's refrigerated
30:10 it's still very nice.
30:11 Nice.
30:13 Now, sometimes they set up all those gel.
30:15 Yeah, it's kind of... Yes, it stays nice and creamy.
30:18 And if it's little too creamy,
30:20 just add a little water, but it's not...
30:21 It doesn't gel.
30:23 Yeah. So it'll be perfect.
30:24 I like that.
30:26 Now, if you wanted to take this gravy
30:27 and make it to round out a meal,
30:31 you could add some crumbles,
30:32 you can buy crumbles in the freezer, "beef like."
30:35 Oh, yeah. Absolutely.
30:36 Or you could put some peace in there after it's thickened
30:38 and then you can serve it on brown, a bit of brown rice.
30:41 Nice.
30:42 Or on baked potatoes, or just on toast.
30:46 So you can have a fast, simple meal.
30:48 I like that.
30:49 And another nice thing about this gravy
30:51 is that quarter for cup only has 30 calories.
30:54 So when the meal is all about the gravy,
30:56 30 calories in a quarter of a cup is very good news.
30:59 It is starting to thicken there.
31:00 It is starting to thicken. It is.
31:02 I think it's starting to stick. Okay.
31:05 If it just starts sticking at home,
31:07 they just want to turn it down just a little bit and...
31:10 Oh, we're trying to get it done in a hurry.
31:11 But I can feel it's just getting better.
31:13 It's getting thick.
31:16 Nice.
31:17 And then we have something that's all finished over here.
31:19 Yes, we do. And I tried it on the patty.
31:21 It's fabulous gravy. It's very, very nice gravy.
31:24 Nice. Yes, okay.
31:26 So you can doctor it up if you want to doctor it up.
31:29 I imagine you could even put garbanzos in it,
31:31 if you wanted something totally natural.
31:33 Garbanzos and peas and, yeah, it's nice.
31:36 Put it on your potato or brown rice.
31:37 Yeah, rice, I love it. Good.
31:39 That's perfect. And we're making salad...
31:41 Is this good? Yeah, it looks lovely.
31:42 All right.
31:43 You just want to stir it until it comes...
31:46 When you stop stirring if it's bubbling which it is,
31:49 then you know your cornstarch has reached
31:52 its max thickening power and you're not gonna get
31:54 that cornstarch flavor in there, so perfect.
31:56 Absolutely. Good job, Jill.
31:59 We haven't seen the bottom of the pot yet.
32:02 Let's go to our salad and gravy...
32:04 salad dressing.
32:05 Dressing. That's right.
32:06 Maybe I'm thinking gravy, but salad dressing,
32:08 let's read that recipe.
32:10 For creating a masterpiece salad, I like that title...
32:59 Yummy! We're gonna make a salad here.
33:02 We're making a vitamin pill. Oh!
33:04 Yeah, this is vitamins and minerals
33:06 in their tastiest form.
33:08 So yes, it's very delicious.
33:11 When you make a salad...
33:14 To me one of the nicest things
33:15 is to cut everything in small sizes.
33:19 It's a little awkward when you're eating the salad,
33:21 if the lettuce is too large and things like that.
33:23 So that's just something to think about.
33:25 On your lettuces and your spinach,
33:28 sometimes these greens we buy them we bring them home
33:30 and they start to wilt on us.
33:32 So one of the things that you can do
33:33 with your lettuce is cut the base off,
33:38 wash it well, kind of give it a little shake,
33:40 put in the drain,
33:41 so it will drain just a little bit
33:42 and then stand it up
33:44 just like as if you were standing
33:46 the head up, stand it up in a bowl
33:47 and then just put a plastic shopping bag over it,
33:50 or a bread bag, or something.
33:52 And then put it in your freezer and it will stay...
33:54 Freezer? I'm sorry, refrigerator.
33:56 Okay. Thank you, refrigerator.
33:58 It will stay crispy and lovely
34:01 for five or six days with no wilt.
34:03 I have never tried that.
34:05 Now I've heard the trick
34:06 you're supposed to soak it in cold water
34:07 or something like that, but I've never heard.
34:09 So you cut off the end you wash or drain it
34:11 and then you stand it up...
34:13 In a bowl.
34:14 And then put like a shopping bag over it.
34:15 That's it. Wow!
34:17 Then put it in the refrigerator.
34:18 Okay. And it does very well.
34:19 And then things like spinach... You do the same?
34:22 Or cilantro. What do you do with it?
34:24 Parsley, go ahead and wash those,
34:27 let them drain just a little bit
34:29 on your cilantro just give a little shake over parsley,
34:31 get the excess water up.
34:32 And then you can take a paper towel
34:35 and just spread it out...
34:36 Yes.
34:38 And roll it, and then put it in your plastic shopping bag
34:40 and put in the refrigerator.
34:42 Even with your cilantro
34:43 which traditionally wilts relatively quickly
34:45 will last you five or six days easily.
34:49 And your parsley will look just as fresh
34:50 and your spinach will look just as fresh.
34:52 You know, what I like about that, Leslie,
34:54 is that it's already washed and it's already ready
34:56 because sometimes you get home and you're like,
34:57 I want salad
34:59 but I got to wash the vegetables.
35:00 And then I got to cut the vegetables.
35:02 And you feel like it takes more time than it really does.
35:04 So if it's washed, you think, oh, it's ready to go,
35:07 I just chop them, I'm ready.
35:08 That's it. Yes.
35:10 And if you have a sandwich... And it last a long time.
35:11 You can get your lettuce right in your sandwich.
35:13 You can sneak those vegetables in a lot of different places
35:15 and more usable that if it's ready to go.
35:16 Yes. I like that.
35:18 Okay.
35:19 So would you like to make yourself a salad?
35:21 Yay! I love salad.
35:22 All right. You got a salad bar.
35:24 All right.
35:25 I'm gonna give you some tongs here.
35:28 Vegetables are so amazing
35:31 because they're what we call nutrient dense.
35:34 So for the amount of calories that you're getting,
35:37 you're getting a whole lot of nutrition
35:41 which is great for people who are dieting.
35:43 But really it's great for anybody
35:45 just to be able to get such great nutrition.
35:48 So you've got some dark greens with the spinach
35:52 and then our lettuce is a leaf lettuce
35:53 so that's got a little bit more nutrition.
35:55 I got the red, purple cabbage. Lovely.
35:59 Carrots are yummy. And carrots, cucumber.
36:02 This is looking good already.
36:03 Now, some people have a hard time
36:06 with vegetables in a salad,
36:09 of course, you can try steaming them,
36:10 and roasting them, and some of the other ways,
36:12 but a lot of times people don't even think,
36:14 well, bell peppers, I don't like them raw.
36:17 Well, just sauté them,
36:18 just briefly or microwave them just briefly,
36:21 and then go ahead and add them to your salad.
36:23 I mean, it's better to eat them
36:26 anyway that you're gonna get them in.
36:27 Yes. Just enjoy them.
36:29 And the carrots, of course, are very hard,
36:31 if you don't like to chew them,
36:32 just cook them up just a little bit.
36:35 And that's so beautiful. I love it.
36:38 Look at the colors. We eat with our eyes...
36:40 Oh, yes. Before we eat with our mouth.
36:43 Absolutely.
36:45 Just prepares us gets that...
36:48 Gets our saliva going,
36:49 we're ready to start digesting that food.
36:52 Oh, I didn't get any cucumbers, I'm gonna get a few of this.
36:53 Okay, want to get that.
36:55 Now, when you're making a salad,
36:57 it's a great place to round out your meal.
37:00 So if you are having,
37:02 say a nut loaf or something that's veryhigh in fat
37:05 or a higher fat dessert or something,
37:07 then you might want to skip the olives
37:09 and the avocado on your salad.
37:11 If you're having a meal that does not have a lot
37:15 of as much protein as you might want,
37:17 go ahead and throw some garbanzos,
37:18 or some light kidney beans,
37:20 or something like that on your salad.
37:22 I like that in salad.
37:23 If you need a little fat
37:24 because the meal doesn't have enough fat for you,
37:26 then add a handful of nuts,
37:28 or sunflower seeds, or something like that.
37:30 So the salad is a great place to round out your meal.
37:34 And then also,
37:37 if your meal is very complicated already,
37:40 you can easily have a simple salad.
37:43 We'll do just lettuce and maybe one or two
37:45 of your favorite toppings on there.
37:48 There you go. That looks fabulous.
37:50 I think that's a masterpiece. I think that's yummy.
37:53 Yes, very, very beautiful.
37:56 Well, now you need some dressing for this.
37:58 Yes. Okay.
37:59 So let me just move these off to the side a little bit.
38:03 There goes our tongs.
38:04 Yeah, we've got our salad made so we're all set.
38:08 Okay. Good.
38:11 So you've got lots of nice vitamins there
38:13 in your plate.
38:14 Okay.
38:16 We're going to make a salad dressing
38:18 that can either be made quick
38:19 if someone has an instant thickener
38:22 like a quick cornstarch.
38:24 And sometimes
38:25 it's called instant clear gel or something like that.
38:26 But that's not always readily available.
38:29 And so we're going to go ahead and make another option
38:32 because almost everybody has cornstarch.
38:34 Okay?
38:36 So we're just gonna start some water.
38:40 We're gonna avoid stirring as much as possible.
38:42 As much as possible.
38:44 So we'll just let that...
38:45 There's not much in there, just a first little amount.
38:47 And then because we don't want to put the cornstarch directly
38:50 in the hot water,
38:51 we reserved a small amount of that one third cups of water
38:54 just to mix with our cornstarch.
38:55 Like a slurry. Yes. Yeah.
38:57 So we get that in there so that it.
39:01 So that it will go away... Keep it from having lumps.
39:03 No lumps in our...
39:05 We're gonna be blending this anyway,
39:06 but we do want to thicken up nicely.
39:09 So while we're waiting for this to thicken a little bit,
39:11 we'll put some things in the blender
39:12 and get you going.
39:14 When that comes to a little bit of a simmer
39:16 we're ready for our cornstarch.
39:18 Okay. Okay?
39:20 So we're going to add our lemon juice.
39:24 I love fresh squeeze lemon juice.
39:26 Wow! Just as is on a salad.
39:28 Absolutely. I love it. Yes. And lime juice.
39:32 And we have some nutritional yeast flakes
39:35 which is nice.
39:38 And there's our cloud again.
39:41 And then we have some sunflower seeds,
39:43 and those are raw sunflower seeds, raw unsalted.
39:46 Again we could also use cashews,
39:48 soaked or not soaked.
39:50 We have some nice garlic here. Nice.
39:53 Which also has medicinal qualities for you.
39:58 And then we have some Italian seasoning.
40:03 And onion powder, and our salt,
40:06 again you can adjust the salt however you need.
40:11 And a little sweetener here,
40:13 we've got a little bit of sugar
40:14 and you could use anything you like.
40:16 Maple might be...
40:17 Maple syrup might be a little odd,
40:19 but you could try it, try it.
40:20 And then we put craisins in our salad.
40:22 And then this is probably
40:24 the thing that make
40:25 this is a unique salad dressing.
40:26 And that's just a little bit of sesame oil.
40:29 Oh!
40:30 That would have a nice twist. Just a little bit.
40:33 I like that. Very nice.
40:34 And by now we're getting close over here.
40:36 You want me put it in or not yet?
40:38 It depends on how much you might want to stir.
40:40 I will stir. Okay.
40:43 Let me get the whisker right here.
40:44 Okay.
40:47 Perfect. All right.
40:49 And I'm gonna go ahead
40:51 and start blending while you do that.
41:21 Hasn't boiled yet. Okay.
41:23 With the cornstarch you can almost see when it's...
41:26 It's starting to get... Yes.
41:28 You get that clear rather than the cloudy.
41:31 We've got an experienced cook here.
41:34 I'm just trying to keep my hand, it's a tiny pot,
41:36 so my hands getting the heat.
41:38 You probably need to go over for a minute?
41:40 Are you okay? It's good.
41:42 If I switch I'm okay.
41:43 And if you have,
41:44 you know, and if you have instant clear gel,
41:47 you totally skip this step.
41:48 You just put everything right in the blender
41:50 and it's ready to go.
41:52 We thought to show you the more difficult version.
41:54 But this is nice
41:56 because not everybody has clear gel.
41:57 So it's really nice to know how to do it with cornstarch.
41:59 That's true.
42:00 And if you don't mind
42:02 your dressing being a little bit thinner
42:03 not quite so much like a thousand island type one more
42:07 or Italian thickness, just leave it.
42:10 Leave out all the thickener
42:11 and you just have a thinner dressing.
42:13 So that works too.
42:14 So we have options, which is nice.
42:16 We have options.
42:18 We're just about there, I'm thinking.
42:20 Yeah, it looks pretty good. Okay, we're close.
42:24 And then you'll get to eat your salad.
42:26 Yay!
42:27 You know, the interesting thing is a lot of times
42:30 when you don't like certain vegetables.
42:32 But I know with my children, I would say,
42:35 we would grow a lot of sprouts.
42:37 We wanted something fresh in the winter.
42:39 You know, we go off out of sprouts
42:40 and things and oh, no, we don't like sprouts.
42:42 I tell you, you just have to try them.
42:43 And so they would take one or two little sprouts
42:47 and they would taste them,
42:49 and now my daughter puts this many sprouts
42:51 in her sandwich.
42:52 So our taste change... They do.
42:54 As we just allow ourselves to try things.
42:57 Yeah, yeah. We'll consider this is good.
43:00 I was gonna say, your watch pot is not boiling.
43:02 It's not, but we'll consider that as if it was.
43:05 I think so.
43:06 And also we're going to do here.
43:08 Are you okay, it's not too hot though?
43:10 Yup. Not at the end.
43:12 All right, and I'm just gonna go ahead and...
43:14 That's the problem with this pot.
43:16 We'll just go slow. Are you okay?
43:17 Yup. There we go.
43:19 Once you get it started, it's okay.
43:20 You know, that's a good thing for people to know
43:22 that when you're pouring out of a hot pot, do be careful.
43:26 We'll put that there and now we're just gonna go ahead
43:28 and turn that down so it doesn't explode on us.
43:35 We'll just pour that or in that bowl.
43:42 Okay.
43:43 And of course, as this chill the cornstarch does tend
43:46 to thicken a little bit.
43:47 Nice.
43:49 But it's a very, very nice dressing.
43:50 I like it.
43:52 And I would like you
43:53 to actually try some of the cold one.
43:54 I would like to.
43:56 I don't think you want hot salad dressing.
43:57 I do not really relish that, you know.
43:59 Okay. Let me have a little bite.
44:03 So now you can have your favorite veggies.
44:08 That has great flavor. Yeah, I love that.
44:10 And sometimes people put it in a sandwich.
44:12 You know, if you're having a veggie sandwich,
44:14 you could just drizzle little
44:15 of that in your sandwich as well.
44:16 Oh, yeah. That's a great salad dressing.
44:18 Let's go to our last recipe which is the cheesecake.
44:22 Let's read that recipe.
44:24 For the crust you need:
45:06 And that could also be fresh, the final one,
45:08 could also be fresh or frozen.
45:10 Excellent. Nice.
45:11 Okay.
45:12 This cheesecake is mildly sweet.
45:14 It's not overpowering sweet,
45:15 so it's very nice after a meal, just to end with that.
45:18 I love that.
45:20 And it's very nice because it's a blend and bake.
45:23 Another easy one.
45:24 We don't have to... No stirring.
45:25 We're not into stirring.
45:27 All right, so we're going to today,
45:30 we'll go ahead and use a store bought graham cracker crumbs.
45:32 Nice.
45:33 You could grind up granola in your blender,
45:35 grind it fine and add a little fruit juice to it
45:38 and then just press it in.
45:39 If you're going to use the homemade granola crust,
45:42 then I would suggest that spread it evenly
45:45 on your bottom and come up the sides,
45:47 but not all the way up because when the pie bakes,
45:51 you might burn the edge of the granola.
45:53 So you don't want that to stick out,
45:56 you would want your creamy filling
45:57 to actually go a little over that edge.
45:59 But for this one, this is gonna be great.
46:01 We're using just
46:02 the graham cracker crust which is perfect.
46:03 That's right, it works perfect. Okay.
46:05 So we'll go ahead
46:06 and put our firm silken tofu again
46:10 for a sweet dessert,
46:13 I think that the Mori-Nu
46:14 or the silken type tofu is absolutely better.
46:18 I agree.
46:19 The water-packed tofu
46:20 would have a much stronger flavor.
46:22 This is less...
46:23 Yeah, less flavor and I think it's a lot the creamier,
46:25 smoother.
46:26 Good point. Texture is, it means a lot.
46:28 It does. All right.
46:30 And then this is the major part of our sweetener,
46:32 some crushed pineapple.
46:34 Nice. We put that in there.
46:37 Very sweet and delicious.
46:41 And then we have some sugar. Good.
46:46 And really sugar is sugar.
46:49 Some might be bleached, but you always...
46:51 Even if it's a healthier version,
46:54 you still want to be careful and not eat too much.
46:56 Absolutely. Okay.
46:57 Moderation is good. Moderation.
46:59 We have a little lemon juice here.
47:00 Is this fresh squeezed?
47:02 This one is not. Okay.
47:03 But freshly squeezed is wonderful.
47:05 Yes.
47:06 And that just gives a little bit a pop
47:07 to the flavor.
47:09 It does. Brings it out.
47:10 Small amount of salt there.
47:13 And then we have some vanilla and I'm using it clear vanilla,
47:16 not absolutely essential, but it is nice.
47:19 Oh, yeah.
47:20 Keep your things nice and white.
47:22 And then our cornstarch and this will thicken up.
47:25 When it bakes. When it bakes, yes.
47:28 No stirring.
47:29 Nice. All right.
47:31 So we will go ahead
47:34 and blend this until it is creamy.
48:04 Don't you love a Vitamix. I do.
48:06 It makes such short work of that.
48:07 Just knocks it out. It's beautiful.
48:10 It does indeed. All right.
48:12 And then we're just gonna pour this into the pie crust.
48:14 Yay!
48:17 Nice.
48:20 Oh, yes.
48:22 Fills it up really well.
48:23 It's just about perfect, isn't it?
48:25 It is perfect size.
48:27 And then we're gonna go ahead and put this in the oven
48:30 and we'll bake it for about 45 or 50 minutes.
48:33 Okay.
48:34 You need me to rinse this here?
48:36 We need that rinsed for the topping.
48:39 And you see there's some nice air bubbles in there
48:40 that I think that actually adds
48:42 to the consistency of the texture
48:44 of the pie itself.
48:47 Now, this is not like a New York style cheesecake
48:49 which is very, very heavy.
48:52 It's more of a lighter version of the cheesecake.
48:57 But it still has a nice creaminess
48:58 and a very nice mouth feel and texture with this.
49:02 And I think the graham cracker crust
49:04 is an extra special treat.
49:06 Thank you. Yeah.
49:07 All right.
49:09 So we would go ahead and bake this.
49:10 And then let it cool.
49:13 And it's gonna puff up just a little bit
49:14 when it bakes and then as it cools
49:16 it'll thicken that will give it a little bit
49:18 more of the density of the cheesecake.
49:19 Nice, nice. All right.
49:21 Now, for our topping.
49:23 Would you refrigerate before we put the topping on,
49:25 you want to completely chilled and firm?
49:27 I think it's nice if you can do that.
49:29 And actually if you like the look of just the cheesecake
49:33 as it is,
49:34 then you could just spoon your topping on
49:37 as you serve each piece,
49:39 or you can put on the whole pie
49:40 like we've done today.
49:41 I like it. Okay.
49:43 So now we have dried cranberries
49:46 and we just took some frozen strawberries,
49:48 put them on top of the dried cranberries
49:50 and as the strawberries defrost,
49:53 that fluid softens up your cranberries.
49:56 And the cranberries in turn have some sugar in them
49:59 and that sweetens up your strawberries.
50:00 So we've got a...
50:02 What they call it, a symbiotic relationship here?
50:04 Okay.
50:06 And there we just want to blend this up to make a smooth,
50:10 creamy sauce.
50:12 And you could also play with this recipe
50:15 if you don't like dry cranberries,
50:18 you could use dry pineapple.
50:20 Oh, that's a good idea.
50:21 Yes, and if you don't mind the color and you prefer dates,
50:23 you could actually use dates as well.
50:27 So you have a little option there.
50:29 And they would all taste excellent,
50:31 but the colors would change.
50:32 I particularly like the cranberry
50:34 because it enhances that red.
50:35 Oh, yeah. Absolutely.
50:37 Yeah. All right.
50:38 All right.
50:56 Now, in your blender you just want to go ahead
50:58 and taste that again for the consistency,
51:01 if the cranberries are still little grainy,
51:03 blend a little longer.
51:05 And then these fresh strawberries
51:06 because we're gonna go to your address,
51:08 you know, these fresh strawberries
51:09 you would add to the sauce?
51:10 Add to the sauce,
51:12 just give a little texture on top of the pie.
51:13 I like it. And then put it on.
51:14 And we have one finished here
51:16 which will cut at the end and I'll take a bite of,
51:17 but I love that it looks fabulous.
51:20 Got to do with the fresh garnish
51:21 of the strawberry and the orange.
51:22 That's my team. They did a great job.
51:24 They did indeed.
51:26 So what we want to do right now
51:27 is go to the contact information for Leslie.
51:29 If you are interested
51:31 in any of the recipes in this cookbook,
51:33 you want to get this cook for yourself.
51:36 If you are interested
51:37 in having her come to your area,
51:39 to do or hold one of these cooking schools
51:41 that she's so good at.
51:43 Or if you want tips or information,
51:45 here is the way
51:46 that you can contact Leslie for yourself,
51:48 we have Facebook and website as well.
51:53 If you've enjoyed this program and would like
51:55 to invite Leslie to do a health seminar in your area,
51:58 please take down her contact information.
52:00 If you'd like to purchase her cookbook
52:02 "The Garden Menu,"
52:04 just call her at area code
52:05 (731) 798-1106.
52:09 That's (731) 798-1106.
52:13 You may also email her at leslie.caza@gmail.com.
52:18 Spelled L-E-S-L-I-E.C-A-Z-A@gmail.com.
52:23 If you'd like to write to her, you may do so at Leslie Caza,
52:27 4204 Jackson Avenue,
52:29 Memphis, Tennessee 38128.


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Revised 2018-03-29