Today Cooking

Southern Made Simple

Three Angels Broadcasting Network

Program transcript

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Series Code: TDYC

Program Code: TDYC018033A


00:01 I want to spend my life
00:07 Mending broken people
00:12 I want to spend my life
00:18 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
00:45 I want to spend my life
00:51 Mending broken people
01:10 Hello and welcome to 3ABN Today cooking program.
01:14 My name is Angela Lomacang
01:15 and today, our guest is Carin Lynch.
01:18 And I'm so glad to have her here today.
01:21 We are gonna have an exciting time
01:23 in the kitchen.
01:25 So, Carin, welcome.
01:27 - Hi, Angie, how are you? - I'm good.
01:29 I'm so excited that you're here with us today.
01:31 And we are gonna have some wonderful recipes.
01:35 Let's talk about you.
01:37 Who are you
01:38 and tell us a little bit about yourself?
01:40 Well, I'm actually a medical missionary.
01:43 I came from New Jersey about two years ago.
01:46 And I went to Wildwood Center for Health Evangelism.
01:51 And I took the medical missionary course there.
01:53 Oh, good.
01:55 And, you know, my husband and I,
01:56 when we were, you know, in New Jersey,
01:58 we knew God was calling us to do full-time ministry.
02:00 So we ended up staying at Wildwood,
02:03 and right now I am the cooking class instructor
02:07 at the Wildwood Lifestyle Center
02:08 in Wildwood, Georgia.
02:11 And we relocated there two years ago.
02:12 All right.
02:13 And so, we also are the North America directors
02:16 for LIGHT Ministry.
02:17 What is LIGHT Ministries?
02:19 Well, LIGHT Ministry is The Lay Institute
02:21 for Global Health Training.
02:23 And what we do is in the United States,
02:25 especially my husband, Ron and I,
02:28 we travel to churches, and we do church trainings,
02:30 preparing people to do health evangelism,
02:33 and take that message
02:34 and combine it with the three angels' message
02:37 to reach souls for the kingdom.
02:38 Amen, this is beautiful.
02:40 What I like about her is she is a Jersey girl.
02:44 I was raised in Brooklyn, New York.
02:45 There you go. You're our neighbor.
02:47 And so we're from the tri-state area.
02:49 That's right. That's right.
02:50 New York, New Jersey, and Connecticut.
02:51 So we're gonna have a fabulous time today
02:53 in the kitchen.
02:54 That is one of my favorite places
02:56 growing up is in the kitchen.
02:57 - Oh, yeah. - Yours too?
02:59 You know what?
03:00 I think even people who don't like to cook,
03:01 spend a lot of time in the kitchen
03:03 because we all like to eat, right?
03:04 Exactly.
03:05 And so, even if you're not, you know, the greatest cook,
03:07 we still have to eat, so...
03:08 I know, sometimes I watch those channels
03:10 where they have the cooking programs
03:12 on television or the channels where they buy a new home.
03:16 And I say they have a gorgeous kitchen.
03:20 And I look at this kitchen.
03:22 I say what a beautiful kitchen but the woman will say,
03:25 "But I don't cook."
03:27 Listen, everybody deserves a good kitchen.
03:29 Exactly, I'm like, what a waste,
03:31 but tell us, Carin,
03:33 what is the recipe we're gonna be doing today?
03:36 So we're gonna do
03:38 hearty chicken-less vegetable soup,
03:40 a homemade barbecue sauce,
03:41 which we're gonna use
03:43 in the pulled barbecue mushroom sandwich
03:45 that we're making.
03:46 We're gonna do a home style mac and cheese.
03:49 And we're gonna do an apple pie smoothie.
03:51 I call it the happy apple pie smoothie.
03:53 And a pecan carob chip cookie.
03:57 All right.
03:58 Oh, we have a lot to do.
04:00 So we're gonna start with the soup.
04:02 Yeah. So let's get started.
04:03 What are the ingredients?
04:05 Tell us more about what we're gonna do today?
04:07 Sure.
04:08 So there are ingredients
04:10 for the hearty chicken-less vegetable soup.
04:48 There we go.
04:49 All right, let's start with the soup.
04:51 Sure.
04:52 So we're gonna start with softening
04:53 some of our vegetables.
04:55 We're gonna put our onion in.
04:56 All right.
04:58 Oh, what is soup without onion?
04:59 I know.
05:00 And, you know, I always think about soup.
05:02 Soup is one of the easiest things to make.
05:03 You can be so creative.
05:04 It's like an artist's canvas.
05:06 You know, you can just use whatever you want
05:08 whatever is in the kitchen, whatever's in the pantry
05:10 but this is a homestyle soup.
05:13 So we have just onions and celery to soften,
05:16 we're gonna actually put our seasoning mix,
05:18 our chicken style seasoning in with that.
05:20 Mix that up and then just...
05:24 And half cup of water just to soften our vegetables.
05:27 I see.
05:28 Then we're gonna have to turn this on,
05:29 I think this one.
05:31 I'll get this going.
05:32 I think that's... There we go.
05:33 Oop, wrong one.
05:35 I think we're gonna do this one.
05:36 All right.
05:37 We need hot soup, don't we? That's right.
05:39 So we're gonna leave and keep that on high.
05:40 Okay.
05:42 Just to get it softened and ready to go.
05:43 So...
05:45 And as we soften that,
05:46 then we're gonna add the rest of our vegetables
05:47 and our liquids.
05:49 So we'll just gonna let that just a little bit soften.
05:53 It will take a couple minutes for that.
05:56 Soup is so good.
05:57 You know, in the winter, what do we always want?
06:00 Soup That's right.
06:01 Always wanna make soup, don't we?
06:03 I have to say, soup is my favorite
06:04 anytime of the year.
06:05 I love soups. Exactly, summer soups.
06:07 Yes, exactly.
06:08 There's so much you can do with soup.
06:10 But you know, I have to say that soup is great
06:13 because it's so much, you know,
06:14 you know a brothy soup has a lot of liquid in it.
06:16 Yes. You know what I mean.
06:17 This one actually is a little bit
06:19 of a thicker one
06:20 if you like things like a chicken and dumpling
06:22 kind of thickness with like a gravy.
06:24 This has a thickness to it.
06:25 So that's what's nice
06:27 and that's why I call it hearty chicken-less soup.
06:28 And it is hearty
06:29 because of all these good vegetables
06:31 and what do you have, nutritional yeast,
06:33 and you also have Himalayan pink salt.
06:35 I do, I do.
06:37 Yes, but now Himalayan pink salt.
06:39 What is the difference between that and regular salt?
06:41 Actually, there's a difference between Himalayan pink salt,
06:44 sea salt and regular table salt.
06:47 Himalayan pink salt actually has 84 trace minerals in it.
06:51 It is mined about 5000 feet below sea level.
06:54 So it's 99% pure, which is so nice.
06:58 Sea salt again is taken from the sea
07:00 and it's dehydrated.
07:01 But let me just... Yes.
07:03 Slower this a bit.
07:05 You're cooking on the stove that you don't know,
07:06 so you have to get used to it.
07:07 That's good.
07:09 Yeah, and so it has about 60 trace minerals
07:12 in a good quality sea salt
07:14 and then we think about table salt,
07:15 you know, table salt, unfortunately has no minerals,
07:18 they take them all out
07:19 with all the processing that they do.
07:21 And then they add in the iodine.
07:22 Now, iodine is very important for us,
07:24 especially for thyroid health.
07:25 But, so there's not a lot of iodine in either sea salt
07:29 or Himalayan pink salt.
07:31 So you always have to make sure you're getting enough iodine.
07:33 And you can do that by supplementing your diet
07:36 with things like kelp, and seaweed,
07:38 and things like that, they have high sources of iron,
07:40 but I pretty much use Himalayan pink salt
07:43 for all of my cooking.
07:44 I use it too.
07:46 I think we're softened here.
07:47 So we're gonna start adding the rest of our ingredients.
07:49 We're gonna just add, this is five cups of water.
07:53 You get that in there.
07:54 Okay. Here we go. Nice big pot.
07:57 And we've got some nice chunky potatoes.
08:00 All chopped, ready to go. Yeah.
08:03 Potatoes, I love potatoes.
08:04 Yes.
08:06 Now...
08:07 And carrots. Carrots.
08:10 So we're getting a little bit of everybody
08:12 and they're all home style.
08:13 You know, the recipes that I chose to do today
08:16 are inspired by, like, a southern style cooking,
08:19 really very Americana homy.
08:22 By the way, this is our soy curls.
08:24 What I've done is soy curls
08:25 are actually just dehydrated soy,
08:28 and there's no additives in it.
08:30 There's nothing in it, but soybean, which is nice.
08:32 Soy curls... Yeah.
08:34 And so I use those a lot
08:35 because they don't have anything
08:37 but good nutrition in them.
08:38 Exactly.
08:39 And they take on the flavor that you're...
08:41 Yes, just like the food. Exactly, exactly.
08:43 So we gonna put the soy curls
08:45 and I'm gonna let that actually absorb
08:47 with the chicken style seasoning.
08:49 Okay.
08:51 And then what I'm gonna do
08:52 is I'm actually going to blend...
08:54 Move step over here to the blender.
08:55 All right. Oh, right ahead. Yes.
08:57 And we're gonna add...
08:58 And this is what's gonna be part of our broth too.
09:00 These are... Let me just grab this.
09:02 Sure.
09:03 These are garbanzo beans
09:05 and I've left them in the liquid.
09:06 So we're going to pour these in real quick.
09:08 You're a left hander.
09:10 I am, I am.
09:11 It's easier for you.
09:13 There you go. All right.
09:14 I'm a lefty. So that's...
09:15 I'm gonna add nutritional yeast.
09:17 Now can you use canned garbanzo beans?
09:20 Is that good to use?
09:21 You could, you could.
09:22 Yes, you want to buy the low sodium
09:24 or the no salt ones
09:25 because you don't want the added sodium.
09:27 That's so true.
09:28 So, but you could absolutely in this recipe and many recipes
09:31 you can use canned beans in a pinch.
09:33 I always have canned beans. In a pinch, exactly.
09:35 I always have canned beans available.
09:36 You know, my husband and I are on the road a lot.
09:39 Yeah.
09:40 And so we are, you know, we do go to churches,
09:43 and do so many trainings
09:45 that we don't really always get a chance
09:47 to always come home and do all the prep
09:49 that we would like to do.
09:51 So I always have canned beans in my pantry.
09:53 So I'm gonna turn this on. All right.
09:55 I'm just gonna blend it up
09:56 and we're gonna add it to our broth.
09:57 Okay, let's do it.
10:01 Right.
10:04 There we go.
10:11 Okay.
10:12 Nice song.
10:23 They laugh because I always say
10:25 in the cooking classes at Wildwood
10:27 that my Vitamix is my best friend
10:28 in the kitchen.
10:29 And husband always gets offended.
10:31 So I always say next to my husband, Ron,
10:33 my best friend in the kitchen is my Vitamix.
10:36 So we're just gonna add this right and this is...
10:38 Oh, it's so smooth.
10:39 Yeah, this is gonna get actually thick,
10:40 it's gonna thicken up a little bit.
10:42 And it's gonna give a nice texture to our soup.
10:46 So we are gonna have to let this simmer now
10:49 for about 20 minutes or so.
10:51 Yes.
10:52 So we can actually...
10:54 Okay, let's go on to the next recipe,
10:57 while this is cooking, we'll come back to our soup.
11:00 Our next recipe is what?
11:02 Homemade barbecue sauce.
11:04 Yes, it's kind of a,
11:05 like a sweet hickory barbecue sauce.
11:08 Okay, share the ingredients.
11:10 All right.
11:54 Okay, Carin, let's start the homemade barbecue sauce.
11:57 All right.
11:59 The nice thing about this recipe is...
12:00 Yeah. Everything goes in the blender.
12:02 And then we just thicken it up on the stove.
12:03 Oh, that's easy. I like easy breezy.
12:05 That's for me. Yeah.
12:07 So and another thing about this recipe
12:08 is that it's a barbecue sauce
12:10 that's made with lemon juice, not vinegar.
12:11 Oh!
12:12 Yeah, you know,
12:14 vinegar is an irritant to the stomach.
12:15 So we wanna now try to take vinegar
12:17 out of our diet when we can.
12:18 And so I'm using lemon juice today.
12:19 All right. Let's do it. All right.
12:21 So I'm just gonna move this over here.
12:22 All right.
12:23 And I have some pineapple juice.
12:25 Hmm, love that.
12:26 So. All natural ingredients.
12:28 Yep. Yes.
12:29 And maple syrup.
12:31 Okay.
12:33 Maple syrup. We usually use it for pancakes.
12:35 That's right. But you know what?
12:37 There's a lot of phytochemicals and antioxidants
12:39 in maple syrup.
12:41 Really? And we have tomato paste.
12:42 Oh, yes.
12:44 So, you know, you could also use
12:45 just a small can of like eight ounce can
12:47 of tomato sauce
12:48 if you don't mind it to be a little thinner,
12:50 but a great flavor as well.
12:51 I've done that in a pinch
12:53 when I haven't had tomato paste.
12:54 Yeah.
12:55 So we're just gonna scrape that in there.
12:57 Okay, nice and...
13:01 Sure, we have some blackstrap molasses.
13:03 Tell us about molasses?
13:04 Well, blackstrap molasses actually are very high in iron
13:09 and another thing high in potassium,
13:11 which a lot of people don't know.
13:12 But the good news about blackstrap molasses
13:15 is that it actually can lower your blood pressure.
13:19 And the reason why is because the potassium
13:21 in there actually counteracts the sodium.
13:23 Wow.
13:24 So, yeah, it's actually something great for people
13:26 who might have a little bit of hypertension
13:28 to incorporate into their diet.
13:29 Okay. I'll get that out of there.
13:31 Blackstrap molasses.
13:32 And we're gonna be using some Bragg's liquid aminos.
13:35 Bragg's liquid aminos are substitute for soy sauce...
13:38 Soy sauce.
13:39 Or tamari, some people use tamari.
13:40 And it actually has 16 amino acids in it.
13:43 So very important, the building blocks of protein.
13:46 Exactly, and what is this? This is lemon juice.
13:48 So we're gonna use our lemon juice.
13:50 It's gonna give it a little acidity.
13:51 Yes.
13:52 Can you use fresh lemon and squeeze it?
13:55 Absolutely, fresh is always best.
13:56 Okay. Fresh is best.
13:58 That's what I always have. We needed some ginger.
13:59 Oh, I love ginger. Ginger.
14:01 Yeah, ginger just makes a nice flavor.
14:03 Yeah. Trying to get that off there.
14:04 And some garlic.
14:06 What would the recipe be without garlic?
14:08 Yes!
14:09 And we have smoked paprika.
14:11 This is gonna give us a little bit of a smokiness?
14:12 Can you buy that at the regular grocery store?
14:15 Yeah, actually, that's something that's always
14:16 in the regular grocery store.
14:18 Now I think people have incorporated
14:19 into a lot of culinary dishes.
14:22 So I think smoked paprika,
14:23 you can get anywhere pretty much.
14:25 And we're gonna use cumin.
14:26 Cumin is another nice warm seasoning.
14:29 That's right.
14:30 And we're gonna be using
14:32 some Wright's hickory liquid smoke.
14:35 And this is another smoky flavor in this.
14:37 But Wright's especially doesn't have vinegar in it.
14:39 So I'm using the Wright's. Oh, good.
14:41 And need a little bit of olive oil.
14:44 And that's it.
14:45 And that's all that goes in there.
14:47 It seems like a lot but there all ingredient,
14:48 most ingredients that you would have at home,
14:49 I would say.
14:51 Yeah. All right.
14:52 So we're gonna bring this over here.
14:53 Let me go.
14:55 And get that on there.
14:56 Make sure that's on low. Got to blend it?
14:58 Yeah.
15:00 So we're gonna blend this till it's smooth.
15:01 And then what we need to do is thicken it up on the stove.
15:03 Oh, let's do it.
15:04 All right.
15:06 So... Here we go.
15:12 Brown color.
15:14 Yeah. You know, that...
15:15 When you use the tomato paste,
15:17 it gives it a much richer, deeper flavor.
15:20 That's why I like using the paste,
15:21 but the sauce is good too.
15:22 Sauce is good. Yeah.
15:34 You always want to make sure you blend enough
15:35 when you have garlic and ginger.
15:37 You don't need to bite into any of that, right?
15:38 No, we don't.
15:40 All right. So we're gonna...
15:41 Ooh! It looks well blended.
15:43 Well, there that goes. Oh, well.
15:45 That's all right. That's okay, that happens.
15:47 Mishaps of the kitchen.
15:49 So we're gonna pour this in. Okay.
15:50 Scrape it out.
15:52 Looking at our soup,
15:54 the soup is looking really good.
15:55 Yes, smelling good too.
15:57 Oh, my.
15:59 Okay, you poured in,
16:01 and you put this on low heat or...?
16:03 Yeah, you need to put it on a pretty low heat.
16:05 And the reason why is because it's gonna thicken up.
16:07 It's gonna kind of bubble. Yeah.
16:09 Yeah, we're just gonna move that right there.
16:10 Thank you.
16:12 And so let's get that on. Okay.
16:16 And we're gonna put this on the lowest heat.
16:18 And we're just gonna let that just thicken up a bit.
16:20 Let's check on the soup. That's what I'm doing.
16:22 I'm actually now gonna add some fresh parsley.
16:25 So we're gonna put that in there.
16:26 And we're gonna let that cook in as well.
16:28 All right.
16:30 It gives them a nice little color,
16:31 but a nice freshness.
16:32 Parsley is, got a nice fresh flavor
16:34 for the herbs
16:36 when you're using fresh parsley.
16:37 I'm ready to try this at home.
16:39 Yeah, this is, it's just a simple recipe.
16:41 Yeah. But it's got such...
16:43 Yes, healthy and great flavor.
16:45 You know, my motto, which I always teach is simple,
16:48 nutritious and delicious.
16:49 Oh, I love it.
16:51 Yeah, simple, nutritious and delicious.
16:52 It has to be simple ingredients and it has to be simply made.
16:55 But the second thing is that it also has to be nutritious.
16:58 So we have to really keep healthy
17:00 as the crux of our recipe.
17:01 Yeah.
17:03 And, of course, delicious, because if you don't like it,
17:04 you're not gonna eat it or you're not gonna serve it
17:06 to your family.
17:07 And you know, there's so many people nowadays
17:09 that are really trying to make healthier choices.
17:12 They're trying to transition
17:13 maybe to a more plant-based diet.
17:15 And so what we can do is if we can find flavors
17:18 that excite the palette
17:20 for people that can substitute for things
17:22 that they're used to at home
17:23 and chicken soup is a standard in most American homes, right?
17:26 That's right. Exactly, so...
17:28 This soup smells great, and it's nutritious, and...
17:32 Oh, you take a little whisk
17:33 and you whisk the barbeque sauce.
17:34 You can use a spoon too, but I like a whisk
17:36 because I just wanna see how that's gonna get.
17:38 It has to be on low, like I said,
17:40 it'll really bubble up.
17:42 So the barbecue sauce,
17:43 we're gonna use that for something else.
17:45 Yeah, it's actually we're gonna incorporate it
17:46 in our next recipe that we do.
17:49 Okay.
17:50 And what is our next recipe? Okay.
17:53 Our next recipe is gonna be
17:54 a pulled barbeque mushroom sandwich.
18:30 Today, so many people are eating pulled pork,
18:33 and it's so unhealthy for you.
18:36 Now what about this recipe?
18:38 Well, you know, I always like to make recipes
18:41 that can help transition people
18:43 from eating meat into a more plant-based diet.
18:46 So today I'm gonna do
18:48 the pulled pork barbecue sandwich.
18:50 And this is made with actually oyster mushrooms.
18:53 And oyster mushrooms
18:55 they're very high in antioxidants.
18:57 They actually help lower your cholesterol,
18:59 especially your triglycerides.
19:01 Okay. Well, let's do this. All right.
19:03 So we're gonna start with some onions,
19:05 and we're gonna sauté those.
19:07 Let me get this going. Okay.
19:08 All right.
19:10 We're gonna sauté the onions, actually in water.
19:12 In water, you're not gonna use any oil.
19:15 No, actually, you know, what happens when we use oil?
19:18 When we sauté or when we fry foods?
19:20 Yes.
19:22 What happens is the oil actually,
19:24 the molecular construction of the oil
19:26 actually changes and it becomes a carcinogen.
19:28 So we don't wanna sauté too much in any oil.
19:32 You can actually, what I do is I add my oil at the end,
19:35 so I can get that mouth feel, I can get that soakiness,
19:38 that fattiness of the oil.
19:40 But I'm not getting, I'm not, you know, changing the oil,
19:43 when it hits it smoke point,
19:44 which usually oils are about 325 to 350
19:47 is where it actually starts changing.
19:49 So I'm adding a little water here.
19:51 I have a half cup here.
19:53 But I'm only gonna start with about a quarter cup.
19:55 And we're just gonna sauté this
19:56 and we're gonna let that oil, that water excuse me evaporate.
19:59 Yes.
20:00 And so we're gonna try to just soften them
20:02 and just kind of brown them a little bit.
20:03 Just get them going so... Do you turn it up high?
20:06 I have it on high actually. Okay.
20:08 Yeah, I think I'm on high. So if not I'll lower it a bit.
20:11 But we don't want them to get obviously hard in there,
20:14 but we're gonna let that go.
20:15 And what I'm gonna do is show you a little bit
20:16 about what we do with the mushroom
20:18 because this is a porked sandwiches.
20:19 And the nice thing about this mushroom
20:21 is that it really gives a textural
20:24 and actually almost like a fattiness.
20:26 It's interesting
20:28 how this mushroom works in here.
20:29 All right, now I'm afraid that this is gonna burn
20:31 so we're gonna lower just a bit.
20:32 Lower it a little. All right.
20:34 So these are the king oyster mushrooms.
20:36 You can get this in like an Asian store,
20:37 that's the only place I've found them so far.
20:39 Yeah, haven't seen before.
20:40 Yeah, something if you go to an Asian grocer.
20:43 Or an international store.
20:44 Exactly, exactly.
20:45 We have here in Carbondale. Oh, there you go.
20:47 So what I do
20:48 is I just take the mushroom now,
20:50 believe it or not, we're really only gonna use the stem.
20:51 So you can buy the mushroom stems alone,
20:54 like this is actually just the stems,
20:56 and they're a lot cheaper.
20:57 So I like to save some dollar there, so...
20:59 So let's do it. I'm just gonna cut the end off.
21:00 It seems to be that the ends are just a little bit fibrous.
21:03 Okay. So we're gonna take that off.
21:05 And then what I'm gonna do is I'm just gonna start,
21:06 I'll move this here.
21:07 And I'm just gonna start by just taking a fork.
21:10 Look at that. And I'm just softening it up.
21:13 Yep. And getting it like shredded.
21:14 And you'll see once I go around a couple times,
21:18 it'll really start.
21:21 Wow!
21:22 Seem very shredded.
21:24 See it's now starting to soften and soften
21:26 that inner part of the mushroom of the stem.
21:28 So here we go. We're just...
21:30 And then I start moving up a little bit.
21:32 It's really very simple.
21:33 It looks it. Yeah.
21:35 You just take a couple minutes to do this
21:36 before you get your recipe started.
21:38 So just kind of wanted to show you that,
21:40 how easy that can be.
21:41 Yeah, while the onions are sautéing
21:43 and smelling really good in here.
21:46 You getting the pulled mushrooms.
21:49 That's right. Mushroom shredded.
21:51 See how that shreds right off. That's great.
21:54 We're gonna just put that in there in a minute.
21:55 I like how you did that. I'm gonna take this.
21:57 So how many would you use? How many...
22:00 Four to six, depending on how big they are
22:02 and how many people you're serving.
22:03 You know, we made our barbecue sauce
22:05 and that has simmered nicely.
22:07 We're gonna use that in our recipe.
22:10 So we are going to... I'm just gonna take this away.
22:12 Yes.
22:13 We'll move this over here.
22:15 Okay.
22:17 This is so good.
22:18 Let's see how this is going here.
22:20 Just checking on the onions with water.
22:24 There we go. We have to get this on again.
22:26 I must have turned it off. Okay.
22:27 All right, so it's starting to sauté.
22:29 Okay, very good. There we go. Got it.
22:31 All right, so once these mushrooms,
22:34 you know, brown a little bit just really softened
22:36 is really what you need.
22:38 Then we're just gonna add everything else
22:40 in back into the recipe,
22:41 we're gonna add our barbecue sauce.
22:42 You know, the barbecue sauce
22:44 makes about a cup and a quarter.
22:45 Yes. The recipe calls for a cup.
22:46 But you know, and I throw it all in.
22:48 They get nice and you know,
22:49 I need to always add
22:51 a couple extra mushrooms, 1right?
22:52 Exactly.
22:53 You know, in the kitchen you do whatever you want.
22:55 Exactly. You can add a little more.
22:56 You know, you have to be personal.
22:57 That's how I want.
22:59 You have to be personal when you're cooking.
23:01 You have to make flavors that your family likes.
23:03 Yes.
23:04 You really have to, you know,
23:06 you just really have to,
23:07 it has to be your own, like I had said before,
23:10 you know, an artist where it's their canvas.
23:11 Their canvas.
23:13 You know, make it your own recipe.
23:14 I use recipes as a guide. Yes.
23:16 And then I start, you know,
23:18 really putting together what my family likes.
23:19 Yes, I'm a Jamaican and I add my Jamaican spices...
23:23 There you go, see.
23:24 In my food, I personalize it.
23:25 You have to, because you know what,
23:27 if you bring something to your family,
23:28 they may like it, but you know, they have flavors
23:30 that they're used to.
23:31 So why don't you incorporate those
23:33 and then you can start expanding
23:34 on these new recipes
23:35 and just make by personalizing them.
23:37 I do that all the time.
23:38 Yeah.
23:40 Okay, the onions are being sautéed.
23:42 Yeah, they're getting there.
23:43 So we're just gonna let that water absorb.
23:45 Okay.
23:46 Just take about a minute or so to do that.
23:49 That's coming along nicely.
23:51 You know, I also think about using
23:53 when I do this recipe at home,
23:55 I sometimes use an iron skillet.
23:57 And we're just using a regular skillet today.
23:59 But if you use an iron skillet...
24:00 What's the benefits of an iron skillet?
24:01 You know, it actually becomes a naturally nonstick pan,
24:06 you know, but as you cook in an iron skillet,
24:08 it seasons and as it seasons,
24:11 it'll just start to be nonstick for you.
24:13 And the other thing about the health benefit
24:17 using an iron skillet is that
24:18 when you're cooking things that are acidic
24:20 like our barbecue sauce has tomatoes in it.
24:22 When you put a tomato in an iron skillet,
24:24 you know, it increases the iron in the tomato 30 times.
24:30 Yeah, about 30 times more.
24:32 Yeah, it's amazing.
24:33 You know, I think about how many times,
24:35 years and years ago
24:36 how people what they did
24:39 was they cooked mostly on iron skillets.
24:41 Yes. And, you know what?
24:42 You never heard a lot of iron deficiency.
24:43 No, no.
24:45 So we do hear that today
24:46 where people are iron deficient.
24:47 Now these are nice and soft.
24:49 I'm gonna actually start including,
24:51 incorporating the rest of my recipe.
24:54 So here we have our mushrooms.
24:56 And you see what you wanna do
24:57 is you wanna get them nice and stringy.
24:59 Yes, it is.
25:01 So we're gonna put those right in there.
25:02 And that's gonna be our meat substitute.
25:05 Wow!
25:06 Now if you don't like mushrooms,
25:07 or you don't use mushrooms.
25:09 Yeah.
25:10 Another thing you could do with this recipe
25:12 is you could use jackfruit.
25:13 You know, jackfruit is another,
25:14 it's an Asian fruit actually and...
25:17 But if you get it when it's not ripe
25:19 and it's in its green state...
25:21 A lot of times people use it as a meat substitute.
25:23 It's so...
25:24 I like the texture of this one.
25:26 So that's why I like the mushrooms.
25:27 Yeah.
25:28 Mushrooms are actually,
25:31 you know, I said about their cholesterol,
25:34 you know, they help lower cholesterol.
25:37 So... That's great.
25:38 They're antioxidants. Now this is smelling good.
25:40 All right, so we're getting that.
25:41 I just wanna get that mixed in together.
25:43 Yes.
25:44 And then we'll add our seasonings.
25:46 Well, let's our barbecue sauce in.
25:49 That's gonna be really good.
25:52 Let's see.
25:55 You know,
25:57 having a husband who's from Tennessee.
25:58 Yeah. You've to find...
26:00 And you're from the North. That's right from the North.
26:01 I had to learn some Southern cooking.
26:05 Oh, yeah.
26:06 So we needed to blend our heritages.
26:09 My Jersey girl. So, that's right.
26:13 South meets North or North meets South.
26:16 That's right. Okay.
26:18 I'll put this over here, and we'll just mix that in.
26:20 Thank you for mixing,
26:22 and then we're just gonna add our seasoning
26:23 and we have some lemon juice.
26:25 All right. Do you wanna pour that in?
26:26 Sure, here.
26:27 That is our thyme I think... Oh, I use thyme a lot.
26:30 Thyme is a nice flavor in this recipe,
26:31 it really makes the difference.
26:33 One time I made it once
26:34 and I forgot to put the thyme and I didn't care for it.
26:36 No, it needs the thyme.
26:38 This is cumin, which again is a nice warm flavor.
26:40 Garlic, we can't do much without garlic.
26:44 And then I add olive oil.
26:46 And the reason why I add the olive oil is
26:48 that's gonna give it a fattiness.
26:49 Yes.
26:51 A little bit like a meat sandwich.
26:52 So we wanna try to get this all mixed in.
26:55 I usually get this done.
26:57 And then we pour this right on top.
26:58 And now what we're gonna do is
27:01 we're going to let this simmer,
27:03 I'll lower this and I'll move this over,
27:04 actually our soup is done now.
27:06 So we can move this over.
27:08 But it looks like there's a lot of onions in there.
27:10 But I'm gonna tell you the onions,
27:12 just the flavor.
27:13 Can you put garlic in it? Sure again, personalize it.
27:16 Exactly. You know, you can...
27:19 Yes, you can absolutely do.
27:20 You have to make it your own. Yeah, yeah.
27:22 Make the recipe your own.
27:23 I use thyme in a lot of my ingredients.
27:25 Yeah.
27:26 I put thyme because Jamaicans use thyme a lot.
27:28 My rice and peas and things like that.
27:30 Yes.
27:31 But I'm glad to see you use thyme,
27:33 it gives it such a great flavor.
27:34 It does, you know.
27:35 And like I said, I made it.
27:37 I didn't love it without the thyme.
27:38 I needed to add that back in.
27:40 So here we go. So I'm gonna actually...
27:42 That's gonna be on the sandwich, isn't it?
27:43 Yes.
27:45 And we can put this right on a nice whole green roll
27:46 when it's finished.
27:48 Yeah, right here.
27:50 And I'm just gonna,
27:52 now that it's got everything in there.
27:53 We're gonna let this now simmer.
27:55 So I will just lower this a bit.
28:01 All right. And I think.
28:02 Yeah, it doesn't take long to cook it seems.
28:05 No, you know again,
28:06 we just want the flavors
28:08 to meld into the barbecue sauce again
28:09 to thicken up even little more.
28:11 Yes.
28:12 So we just wanna let it simmer for about 20 minutes
28:14 or so you can leave that on the stove.
28:15 Okay.
28:16 Do little stirring every once in a while.
28:18 And it's one of those, you know,
28:19 heat and then eat, right?
28:21 Heat and eat. I love that.
28:23 Do we wanna go on to the next recipe?
28:25 Sure. All right.
28:27 Let's look at the next recipe.
28:28 Okay, so this one is a fan favorite.
28:30 It's the home style mac and cheese.
29:04 I used pimentos too. Yes.
29:06 And I know this is gonna be great.
29:08 Okay, let's do it.
29:10 Oh, I'm so excited about this recipe.
29:12 It is a staple in every home, isn't it?
29:15 Well, I know definitely every Southern home
29:18 and that's why I really...
29:19 Exactly, southern.
29:20 I really had to perfect this one.
29:22 Because my husband grew up in the south.
29:24 That's why these are all kind of Americana southern inspired,
29:27 and you know what?
29:28 I could not allow his mom to beat me out
29:32 in a macaroni and cheese.
29:33 So I had to bring a macaroni and cheese when we got married,
29:37 I had to perfect it
29:38 but we weren't completely plant-based back then.
29:40 So no, but now that we are completely plant-based,
29:43 I had to perfect the macaroni cheese,
29:45 and I'm gonna tell you for every cooking class
29:47 that I do at any church,
29:48 this is by far the most popular recipe.
29:50 Oh, is it? It is.
29:52 Oh, I'm looking forward to this.
29:53 Let's go. All right.
29:55 So I already started boiling my pasta.
29:57 So we're getting that going.
29:58 It's about halfway done already.
30:00 So we're gonna just make our cheese.
30:01 Again, another easy, breezy,
30:03 simple recipe because everybody goes in the blender.
30:06 Oh, I love it.
30:07 Let's go. All right.
30:08 So we're gonna start with some cashews.
30:10 I'll move over here, no problem.
30:11 And I'm just gonna drain them. Now I'm soaked these cashews.
30:15 Actually, I soaked them overnight,
30:16 but you need to soak cashews for a few reasons.
30:19 And I have some water here.
30:20 I'm just gonna rinse some right here.
30:22 You said overnight. Yes, I soaked them overnight.
30:23 Now that's gonna really soften them
30:25 which is gonna help in the blending process.
30:26 Yeah.
30:28 But there's more reasons than just the cooking part.
30:31 There's a substance,
30:32 an enzyme on the outside of what cashews,
30:35 and nuts, and grains, and seeds called phytic acid.
30:39 Now phytic acid, you know, how sometimes with...
30:42 Phytic acid is also on beans
30:43 and we know if we don't soak our beans,
30:45 you can get a little uncomfortable in your stomach,
30:48 you can get a little gassy,
30:49 but, it's that enzyme, same enzyme.
30:53 So if we don't soak our nuts,
30:54 we can sometimes get a little bit in our stomach.
30:56 But another reason, the phytic acid also...
31:00 You know, what happens is
31:02 it blocks the absorption of certain minerals
31:05 in our body, in our small intestines.
31:06 So we don't wanna eat too many nuts that haven't been soaked.
31:09 Now they're roasted or whatever,
31:11 you don't need to soak them,
31:12 but in raw nuts you really should.
31:13 So we put in our cashews.
31:15 And now what I'm gonna do is
31:16 I'm gonna add some coconut milk.
31:18 Okay.
31:19 Just pour that in.
31:20 Coconut milk, I use coconut milk from of everything.
31:23 Let me tell you something, it's so creamy and delicious.
31:25 This is what really makes this cheese sauce come...
31:27 See, I have never made it with coconut milk.
31:30 So it's just new to me. You're gonna really enjoy this.
31:32 Little garlic powder,
31:34 and see everything goes in the blender.
31:36 We're gonna use again Himalayan pink salt.
31:37 Oh, yes, very good. Good for health.
31:39 And nutritional yeast. Now nutritional yeast...
31:41 Tell us about that?
31:42 Well, nutritional yeast flakes are actually like a food,
31:45 like a supplement to food.
31:47 You can use it as a condiment.
31:48 It's kind of like a nutty, cheesy kind of creamy flavor.
31:51 Yes.
31:52 And so that's really what's a lot of times
31:54 when we make plant-based cheeses
31:55 that you use the nutritional yeast.
31:56 But there's a lot of health benefits too.
31:58 Nutritional yeast is fortified with B vitamins, especially...
32:02 Just wanna scrape this out here.
32:04 Especially B12, which,
32:06 you know, a lot of people now are...
32:08 Yeah, a lot of people now
32:10 are seeing that they're B12 deficient
32:12 and it's not just vegetarians, a lot of meat eaters as well,
32:15 they will be B12 deficient.
32:16 So there's a lot that goes into why we're not getting our B12.
32:19 But we should really supplement a bit
32:21 and this is a nice easy way to do it.
32:23 This is cornstarch. This is gonna be our thickener.
32:26 Cashews are actually nice and starchy as well,
32:29 naturally, so they will thicken as well.
32:30 But this is just gonna give another creaminess.
32:33 I'm gonna put in now some roasted red peppers.
32:35 These are some roasted red peppers strips.
32:37 You can use pimentos? You can use pimento.
32:39 you can use a fresh red pepper,
32:40 whatever you have in the house.
32:42 I like the roasted red pepper the best
32:43 because I think it really impart a lot of flavor.
32:46 Now, you can buy that in the store?
32:48 You can, you could do it yourself
32:50 which is always best when you do things at home.
32:52 But actually, these are just jars...
32:53 It's in the jar.
32:55 Yeah, actually in a jar. Very good.
32:56 And now the last ingredient,
32:58 which I call it the secret ingredient is the lemon juice.
32:59 And the lemon juice is what's gonna give it
33:01 a sharpness like a cheddar cheese.
33:03 So we're gonna add a little bit of fresh lemon juice.
33:06 So we'll get things out of our way.
33:07 And again, this is another, like I said,
33:09 easy, breezy recipe.
33:10 All right. Let's blend it.
33:12 And we're gonna put right on the blender.
33:13 Yes, here we go. All right.
33:16 And when you're actually blending nuts,
33:19 you should really make sure that you blend for at least,
33:22 you know, 30 seconds to a minute.
33:24 Okay.
33:25 Depending on the power of your blender.
33:26 And another reason why is
33:28 because we don't want any grittiness.
33:29 And so we really want a nice smooth cheese.
33:32 Good Vitamix, here we go.
33:33 All right.
33:34 Well, I can't live without it. Turn it on.
33:36 All right.
33:42 Put it up full strength. Yep.
33:45 We're gonna go ahead and put that on high.
33:49 Very good.
33:54 Put them these out of our way.
34:02 I'm gonna... All right.
34:05 I'm gonna lower this and because you wanna know why,
34:07 I forgot to put the water in.
34:08 Oh! I just realized...
34:10 Yeah, you do need the water, don't we?
34:11 So we wanna just pour this in.
34:14 Here we go.
34:15 You got it. Thank you.
34:17 So we pour that in. Yeah.
34:19 There we go.
34:20 Now, I'm, looking at this,
34:21 and well that's kind of thick already.
34:23 So now that... Now we got it.
34:24 All right, let's go ahead and blend this up.
34:41 Okay, nice and yellow. Yes.
34:44 You know, what if you're doing macaroni and cheese,
34:46 you want to make it
34:48 at least look like the pre-packaged things
34:50 that people eat.
34:51 So we're making it to look.
34:53 And, you know, the more roasted red pepper you put in,
34:55 you get, the more that you do,
34:57 the more flavor you impart into it as well.
34:59 Okay. So this is our...
35:02 We put that down.
35:03 And now I'm gonna just pour this in a pan,
35:05 and we're gonna thicken it.
35:06 Now there's two ways you can do this
35:08 macaroni and cheese recipe.
35:09 You could either mix your macaroni
35:13 and your cheese together and put it in a casserole dish,
35:16 top it with whatever you wanna top it
35:18 and then bake in the oven.
35:19 It's gonna thicken in the oven. Yes.
35:21 However,
35:22 we are a family of instant gratification in our house.
35:25 So we like and we like everything, sooner, the better.
35:29 That's right. So we...
35:30 That's what we do. We're gonna turn this on.
35:32 Let me get this going.
35:34 And I'm gonna...
35:37 I see get that.
35:39 Come on probably medium high. Okay.
35:41 How long do you?
35:43 It takes about five minutes or so to thicken.
35:46 So what you wanna do is... Should I use this?
35:47 Yeah, if you don't mind if you could stir that.
35:49 I'm gonna check this pasta and if this pasta is ready,
35:51 we're gonna drain that,
35:53 I have a colander in the back so.
35:54 Oh, it looks good.
35:55 I think the pasta is just about done.
35:57 So we're gonna take that off the fire right now.
35:59 Very good. See.
36:02 We don't want this to get lumpy, do we?
36:04 No, and, you know, cashews like I said are starchy,
36:06 so they will tend to stick if you are...
36:08 Yeah.
36:10 If you don't stir and you don't have to stir
36:11 constantly on this recipe but, you know, keep it moving.
36:14 Yes.
36:15 All right, I'm gonna take this.
36:17 And I'll drain this.
36:19 Okay, she's gonna drain this
36:20 and I'm stirring this wonderful cheese sauce,
36:24 which I'm so looking forward to taste in,
36:28 macaroni and cheese.
36:29 I was not raised with macaroni and cheese been Jamaican.
36:33 Jamaicans, we never were raised with macaroni and cheese.
36:36 It was always an American thing.
36:38 When we came to America,
36:39 that's how I learned to make macaroni and cheese.
36:43 And so my mom never made it either,
36:46 never made macaroni and cheese.
36:48 So this is something her children did make this and so,
36:52 I'm looking forward to having mac and cheese
36:55 and it's gonna be so yummy.
36:56 And this is great for children.
36:58 Children absolutely love macaroni and cheese,
37:01 don't they?
37:02 All right. Yeah, they do.
37:04 Actually, I'm gonna tell you a funny story.
37:05 Okay, let's hear it.
37:07 You know, Ron and I travel all over the country doing,
37:10 you know, trainings for people to do health message
37:15 throughout the United States
37:17 and actually around the world too.
37:18 We've been to India, we've been to Ecuador.
37:20 So we've done a lot.
37:21 But it's interesting because
37:23 one of the first churches that we did...
37:24 I'll make sure this is off.
37:27 One of the first churches we did a cooking class.
37:30 And it was, there was a young guy there.
37:32 He was about 16.
37:33 And he was there with his parents.
37:34 His father was the head elder,
37:36 so he was kind of forced into coming to the cooking class.
37:37 Oh, yeah.
37:39 So he's sitting there with his arms like this
37:41 and he didn't wanna be there.
37:42 So when I got to the macaroni and cheese recipe.
37:44 Now this one is one of the ones
37:45 that I do almost every cooking class
37:47 because it is such a popular recipe.
37:49 Everybody loves this flavor, or the flavor of this cheese.
37:52 So I come to do the recipe and he puts his hand up.
37:55 And I asked him, I go, what?
37:56 And he says, you're gonna tell me that red pepper,
38:00 nuts and coconut milk are gonna taste like cheese.
38:03 I go, oh...
38:04 But just wait. And you know what?
38:06 When we did the samples at the end,
38:08 he came up to me, he said,
38:09 "This is the best macaroni and cheese I ever ate."
38:11 Oh, you see...
38:12 Yeah, and he wasn't even plant based.
38:13 So that was the great complement
38:15 and even a 16 year old.
38:16 Even a 16 year old enjoy this.
38:19 Oh, this is looking good.
38:21 Now is that all done?
38:23 Yeah, that's ready. So we're...
38:24 Actually while you're stirring that's gonna start thickening,
38:26 for once it starts ticking
38:27 and you're gonna see it thickens pretty quick.
38:29 But while you're doing that, I'm actually going to
38:33 put the barbecue sandwich together for you.
38:35 You see that this has been done now.
38:37 That's looking good.
38:38 Don't make it too salty... Yeah, right.
38:40 That's the problem.
38:42 Oh my...
38:43 But this pair is nice.
38:45 And if you did something nice with like a nice green
38:48 on the side.
38:49 You know, you could have like a real southern type of dish.
38:51 Oh, that looks so scrumptious, so yummy.
38:55 We're gonna move this one over here, and I'll just...
38:59 Now, from what I understand you got your training
39:02 from what school?
39:03 I actually,
39:04 I have a certificate in plant-based nutrition
39:06 from Cornell University.
39:08 Wow!
39:09 So I went to the Center for Nutritional studies there,
39:11 Dr. T. Colin Campbell. Oh!
39:12 So we know who he is. Yes, he.
39:15 Wonderful.
39:16 He has done some amazing. He has cookbooks in everything.
39:19 Everything, you know, and the nice thing about it
39:21 is that everything that he does really goes in line
39:24 with what we represent.
39:26 So true.
39:27 As in nutrition and our health message.
39:29 It suddenly get thicken.
39:31 Yeah, I see it. Yep.
39:32 So it's not gonna take long now.
39:33 And then we're gonna kind of just make it together.
39:37 You don't, you don't have to.
39:38 You don't have to make it? No, you don't have to at all.
39:40 But if you want to, you can just,
39:42 you don't even have to thicken it on the stove.
39:44 You can just mix it with your pasta
39:45 and put it in a casserole dish and put it in the oven.
39:47 What? Yeah, absolutely.
39:49 So there's two ways you can do it.
39:50 Like I said, we're a family of instant gratification.
39:52 So we just pour the cheese and mix it up and enjoy.
39:55 Oh, that's great, that's great.
39:57 Yeah, so I'm feeling it thicken on the way.
39:59 Yeah.
40:01 And, you know what, as longer,
40:02 the longer that you leave it on the stove,
40:04 the thicker it's going to be.
40:06 Yes, now, is this good for Sabbath lunch?
40:11 You know, this is something that what I do
40:12 when I'm gonna do this is
40:14 I don't cook the pasta ahead of time.
40:15 I make the cheese sauce, but I leave it without,
40:18 I don't thicken it.
40:19 I just leave it in the refrigerator.
40:20 And then what happens is, is when I'm cooking my pasta,
40:23 I thicken it up very quickly and mix it together,
40:25 and it's very simple recipe.
40:27 And if you want though,
40:28 you could also put the pasta together
40:30 and then just bake it right in the oven
40:31 without even thickening it like I said.
40:33 Can we try? It is starting to get ready.
40:34 Oh, yeah, you're getting close.
40:36 I'm gonna say let's go a little bit long.
40:38 I like it to really stick to that pasta.
40:41 I'm stirring, I'm doing my job.
40:42 Yeah, you're doing great.
40:44 So this is.
40:46 And what I like about this it's very nutritious.
40:48 And did you know,
40:49 it has a lot of health benefits too.
40:51 You know, when we think about cheese,
40:53 we think about, you know, high cholesterol, high sodium,
40:58 all these things that you know affect our health.
41:01 But if we can find foods that we can substitute,
41:04 you know, is this gonna taste exactly like cheese?
41:07 It's not gonna taste exactly like cheese.
41:09 No, no.
41:10 But can we find something that is delicious and healthy.
41:13 Exactly. And that's what we wanna do.
41:14 So that's what we like to do.
41:16 That's what we're doing. Oh, well, you're almost there.
41:18 Look at that. Look how thick it's getting.
41:20 You know what I like this too. I like to pour this.
41:22 All right, this is a great little snack on nachos.
41:24 Yes!
41:26 You could or another thing you can do
41:28 is on a big potato with some broccoli.
41:31 You know, there's so many things
41:32 you can use this cheese sauce for,
41:33 but you can see how thick and rich it is really.
41:35 I'm gonna try this.
41:36 It's really and it's so simple.
41:38 That's the nice thing about it.
41:39 I think we're almost ready. Let's do it.
41:41 All right, so when we pour this in,
41:42 and I don't wanna, let's find a...
41:44 Oh, there's a spoon right there.
41:45 This one? Yeah, let's use that.
41:47 So look at that. It's real neat.
41:49 Once it starts thickening it really...
41:50 Gonna turn you off here, and we'll take that.
41:52 And pour it in. Oh, you go ahead.
41:54 Should I just pour it in? Yeah, go right ahead.
41:55 Here we go.
41:58 All of it? Yeah.
41:59 You know, I find that this recipe is a perfect
42:02 one pound of pasta.
42:04 Because you know what?
42:05 You don't wanna make your macaroni and cheese.
42:07 It's macaroni and cheese.
42:08 So you need to make sure you have the cheese, right?
42:10 You want it creamy and delicious.
42:12 Oh, yes. So we're gonna...
42:13 Now is this gluten free macaroni?
42:15 Actually, I'm using gluten free.
42:16 Yes, I am.
42:18 Today, I'm using gluten free, I like to be conscious of.
42:21 A lot of times we have people that have gluten sensitivities
42:23 or gluten intolerance.
42:25 Not so much celiac disease, but you do see.
42:27 And you know, I've really done a lot of research
42:29 because I find that even at the Lifestyle Center
42:31 where I'm at,
42:33 we get a lot of international people.
42:34 And you know what happens and also at the Wildwood Center
42:37 for Health Evangelism,
42:38 we have students from all over the world.
42:40 You know, they come to this country,
42:41 and they don't have gluten intolerance.
42:43 But as soon as they get here, they have a problem right away,
42:45 and they have sensitivity.
42:47 So that's why I like to be conscious about that.
42:49 I'm not gluten free myself, but I always try to,
42:51 you know, accommodate.
42:53 I like that.
42:54 And, you know, it's interesting,
42:55 and I think that what happens is it's not necessarily,
42:57 you know,
42:59 sometimes our wheat has a lot of hybrids in it
43:01 that really, they make a high content of gluten.
43:04 So if somebody is a little bit sensitive,
43:05 they will see it in the United States.
43:07 But the second part also too, is that, you know,
43:11 I think that the way that we farm our food
43:13 is a lot of times to with the chemicals...
43:15 GMO.
43:17 Yes, genetically modified foods.
43:18 I really, I've done a lot of research on that.
43:20 And I agree that that has something to do with it.
43:22 Okay. So here we are.
43:23 We are ready.
43:24 I'm gonna actually put a little bit.
43:26 This is gonna be hot so. Okay, you wanna taste it?
43:28 Yeah. Could we?
43:30 I'm gonna put a little bit here.
43:31 Now we're gonna go to our next recipe.
43:35 This is hot, though, so you're gonna need to
43:36 let it cool for a minute.
43:38 Yeah, let it cool.
43:39 But we'll put some here for you.
43:40 And then I also have the barbecue sandwich
43:42 if you like to try that one.
43:43 Oh, yeah.
43:44 I think this pair is nice.
43:46 Like I said, my husband likes to eat it even without a bun.
43:47 He puts it right with the macaroni and cheese.
43:49 Okay, should I try it?
43:52 Oh, that's one or the other. Okay.
43:53 Sorry, it's a little sloppy.
43:55 It supposed to be like sloppy joe.
43:56 Okay, here we go.
44:04 That's what happens, right?
44:10 Absolutely delicious.
44:14 Isn't it amazing?
44:15 Now the texture is almost like a pulled...
44:16 The texture, you would never know it's mushroom,
44:19 and I'm gonna taste a macaroni.
44:21 I blow on that one though.
44:22 Here we go.
44:27 Carin...
44:28 I told you. This is amazing.
44:29 That's the fan favorite.
44:31 Everybody loves that macaroni and cheese.
44:32 Oh, well, time has run out for this recipe right here.
44:37 So we need to go on,
44:38 this is delicious, to our next recipe.
44:41 Here's our next recipe.
44:43 So this is another simple, all in one blender recipe,
44:46 is the happy apple pie smoothie.
45:19 Great.
45:21 All right, this is exciting.
45:23 This happy...
45:24 You have to be happy when you make this, right?
45:26 Absolutely. Apple pie smoothie.
45:28 Let's do it. All right.
45:29 Well, you know, again,
45:31 and another American classic apple pie, right?
45:32 Oh, that's true.
45:34 So we're gonna do it in a smoothie.
45:35 So I'm starting with some cashews again,
45:37 and I soaked them, so I'm just gonna drain them.
45:40 Yeah.
45:41 And rinse them a little bit.
45:44 It should be nice and soft, huh?
45:45 Yeah, they are...
45:47 Actually cashews are one of the best nuts
45:50 to actually use in a blender
45:52 'cause it really blends smoothly.
45:53 Yes.
45:55 I put that out the way. All right.
45:56 And then we've got some almond milk.
45:58 Oh, I love almond milk.
46:00 That's what I have with my cereal.
46:03 And apple juice,
46:05 you can use apple cider too,
46:06 that would actually even give it a more appley flavor.
46:08 Oh, apple cider? Yeah.
46:09 And then we have some ice
46:11 that's gonna give us a little bit of our smoothie.
46:13 Yeah.
46:14 And for our sweetener, we're gonna use maple syrup.
46:17 Oh, again maple syrup, very good.
46:20 We use that... And vanilla.
46:22 And vanilla. Oh, nice flavor.
46:24 All right.
46:25 Let's not forget our apples.
46:27 What's in apple pie smoothie without apples, right?
46:29 Exactly.
46:31 So we have fresh apples Some apples.
46:34 An apple a day keeps the doctor away, right?
46:36 There you go.
46:38 And lastly, we're gonna season it
46:40 with a little cardamom and some coriander.
46:43 And I'm using this instead of cinnamon
46:46 because cinnamon is a bit of an irritant to the stomach,
46:49 because it's a spice.
46:50 So this will give us that warm apple pie flavor.
46:53 Yes. All right.
46:54 Let's go and blend it. That's it.
46:57 Here we go.
47:00 And again, we'll start on low. Hmm-mm.
47:27 Okay. All right.
47:28 Here we go.
47:31 And you get to try it. How's that?
47:33 It's apple pie in a glass. Yeah.
47:37 You don't have to slice it, do you?
47:38 No, and you don't have to make a pie crust in that mix.
47:41 Oh, that's right.
47:43 Yeah, sometimes that's difficult for people.
47:45 Oh, it looks so good. Here you go.
47:46 Okay, here's my blue straw.
47:49 So let's try it.
47:55 This is delicious.
47:57 It's like an apple pie in a glass.
47:58 It is so good.
48:01 Thank you. I'm gonna try this.
48:03 And easy. And I feel happy Again easy.
48:05 Your best friend in the kitchen is your blender.
48:08 Or first your husband, then your blender.
48:11 All right. There you go.
48:12 Well, thank you.
48:13 Well, we're gonna go on to our next recipe.
48:16 All right.
48:18 So we're gonna do a pecan carob chip cookie.
48:59 Okay, here we go.
49:00 Let's start this wonderful cookie.
49:03 Yes, this cookie is like a traditional
49:05 chocolate chip cookie.
49:07 But we're gonna use carob instead of chocolate.
49:09 And we are using no refined flours
49:12 and only raw sugar or turbinado sugar,
49:15 which is just a very partially refined sugar.
49:17 It's not like a white sugar.
49:19 Let's do it. All right.
49:20 So we have some whole wheat flour
49:23 and some whole wheat pastry flour.
49:25 Oh, pastry flour.
49:27 Yes, it's just a finer grind.
49:29 So I'm gonna be using a little baking soda.
49:33 A little baking powder and some salt.
49:35 And while I'm gonna mix this up.
49:37 I'm just gonna whisk this together.
49:38 And I'm gonna have you put in the wet ingredients
49:40 and the sugar.
49:41 So you're gonna put the turbinado sugar in.
49:43 Shall I start with that first?
49:44 Sure. Okay.
49:45 And you could put the coconut oil in
49:47 because that's warm, that's kind of start
49:49 melting the sugar a little bit.
49:51 Okay.
49:52 And then, of course, you've got some water.
49:54 Right here is the water.
49:56 And molasses and vanilla.
50:01 Here we go.
50:02 Let me get my little...
50:05 Oh, good Molasses are always sticky, right?
50:08 Yeah.
50:10 Okay.
50:12 So we put the molasses in it,
50:14 which she's told me is very good for you.
50:16 Very high in iron and potassium.
50:18 Okay.
50:20 And what is this? That's vanilla flavoring.
50:23 And lastly, another thing that's gonna make this cookie
50:26 buttery is actually cashew butter.
50:29 You could use also almond butter,
50:31 we're using a very creamy one.
50:33 Yeah, it is creamy.
50:34 And that, that along with the coconut oil
50:36 is gonna give that buttery taste that you're used
50:38 to in a nice cookie.
50:42 Okay, so we're gonna mix this together.
50:44 Yep, you get that all together.
50:45 And then I'm gonna pour the flour
50:46 and we're just gonna continue to mix that to make a dough.
50:49 All right, here we go.
50:51 So you can actually use the whisk.
50:54 I think it's better. Let me use it.
50:55 Is whisk better? Let's use that.
50:57 Here we go.
51:02 Oh, yeah, it's much easier with the whisk.
51:07 So you mix everything really well.
51:08 Yeah, and now what I'm gonna do is
51:10 I'm gonna start putting this flour in.
51:12 Okay.
51:13 Now the one thing about this cookie is
51:14 once you make your dough,
51:16 you're gonna wanna let it rest
51:18 for about maybe an hour, up to an hour.
51:20 Okay.
51:21 And that's gonna let the gluten
51:23 start to bind together with everything
51:26 and just make a nice texture for our cookie.
51:29 Yeah. So here we go.
51:30 And if you wanna use this spoon,
51:31 you can now use that spoon.
51:33 All right. Here we go.
51:34 Yep, 'cause we got all that cookie dough
51:35 starting to thicken up already.
51:37 Yes, it is.
51:38 Okay.
51:40 Now, we have this and you mix it.
51:42 You said just mix it up together.
51:44 Yes, you're gonna mix everything together.
51:46 Well, you can mix with the spoon.
51:47 There you go. You got it almost out.
51:49 Okay.
51:51 Well, that's good.
51:52 Yeah, that's right. Here we go.
51:53 Exactly, I'll get this out of the way.
51:55 And then what we're gonna do is we're gonna mix in
51:57 our carob chips.
51:59 Okay, carob chips.
52:01 Yes.
52:02 And pecans, again,
52:04 because we were trying to do a southern theme,
52:06 I went with a pecan.
52:07 All right.
52:09 But again, any nut would do.
52:10 Okay.
52:12 Mix it up? Sure.
52:13 Once we get that all together.
52:15 Sometimes I just go ahead and use my hand.
52:17 So I mean. Yeah.
52:19 And with the magic of television, let's do.
52:22 And I have some done already.
52:23 So whip it out of the oven. Here we go.
52:25 Take it out of the oven.
52:27 It's gonna be delicious, smells good.
52:31 And... Here we go.
52:32 Here's our final product.
52:34 Yum! Looks good.
52:35 We put that right down here on our countertop.
52:38 And those are our cookies.
52:41 All right, Oh, it looks so good.
52:43 Well, we're gonna go into a quick break,
52:45 so you can get some information on
52:46 how to get in touch with Carin.
52:49 LIGHT offer short courses in medical missionary work
52:52 at your church, online
52:54 or at a LIGHT school nearby.
52:56 These courses are designed to train missionaries
52:59 with the knowledge and practical experience necessary
53:02 in order to minister to the needs of communities
53:05 and individuals physically, mentally, and spiritually.
53:09 To find out more about their different packages,
53:11 visit their website, LightingTheWorld.org.
53:14 That's LightingTheWorld.org.
53:17 You may also call them at 706-820-9804.
53:23 If you'd prefer to write,
53:25 their mailing address is LIGHT, P.O. Box 58,
53:29 Wildwood, Georgia 30757.
53:34 Carin, this food is absolutely delicious.
53:37 Why don't you just do a recap of what was made today?
53:39 Sure.
53:40 We have the hearty chicken-less vegetable soup.
53:43 We have a pulled barbeque mushroom sandwich.
53:46 We have macaroni and cheese, the happy apple pie smoothie.
53:51 And we have pecan carob chip cookies.
53:54 Absolutely delicious.
53:55 Now share with us, Carin, about your ministry.
53:59 You go around to churches
54:00 and you minister through recipes
54:03 and you do demonstrations, food demonstrations.
54:06 We do.
54:07 We do cooking classes
54:08 as well as we do training for churches
54:10 to do health evangelism.
54:12 So we do a whole health emphasis weekend or a week,
54:15 whatever the church wants.
54:17 We have a car so we will travel.
54:18 Amen.
54:20 Well, thank you again for joining us.
54:22 And I hope you were blessed by this wonderful recipe.
54:26 Until next time, have a blessed day in Jesus.


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Revised 2019-04-15