we're going to be cooking today some things out of the little cookbook that i gave you what i had this summer was i had three presentations that i had to do some sort of cooking for and so i thought let's just do one book for all of them so so we're going to use two recipes out of here and then we've got two recipes that are so simple you don't even need a recipe so that's kind of our way of cooking i'm from the holistic nutrition center and that is directly across the street crust pine in the little strip mall right right across the street there and what i try to do is i'm trying to get people to eat a healthier diet now there are a lot of diets out there that are really focused on getting people to eat a healthier diet and mine is a little bit different if you went to  different places you'd get different diets for example if you had a heart problem you might want to dash diet if you have a sugar problem you might go on the american diabetic association diet you might read a magazine or see a video and go on the vegan diet or the paleo diet and the thing that's common in all of those diets the things that works in all of them is those are kind of plant strong diets they recommend that you eat a lot more fruits and vegetables right ok well i my diet from holistic nutrition center starts there too we eat a lot of plant strong food i use a lot of stuff from the farmer's market that's the way that we cook a lot but i go a lot farther than that because i don't think that we should have one diet just for heart disease and then forget that you also want to prevent cancer or one disease for diabetes and you really want to mind your brain at the same time right so what i'm doing is i'm looking at the whole picture that's the holistic nutrition i'm looking at the whole body and the whole picture and so i focus on those things that we need all the way through our  diets let me tell you a couple things that i found in my office ninety five percent of the people who come to me have never had a nutrition evaluation and yet the world health organization says that most of our chronic disease is because of nutrition shouldn't we be doing that shouldn't we be going for a nutrition evaluation i think so about seventy five percent of the people who come to me have some sort of a digestive issue and that might prevent them from absorbing the the nutrients from all of the good food that they're eating that's important so that's actually my specialty is fixing that problem for people about seventy five percent of the people who come to me are ten pounds or more overweight i think people should be the right weight and there's there's a range i think they should be within the range that when people are overweight and they come to me and they don't lose weight right away i always think if if you can't lose weight  diet then there's something else wrong and so i start some testing i start looking for stuff i start looking for underlying problems that prevent weight loss and then about forty percent of the people who come into my office i put on a pre diabetic you know like a program to try to get rid of the sugar issues that they're having a lot of people have sugar issues so when we talk about it cooking for me what i think therapeutic cooking is is i think everybody should come together in the family and cook together that is therapeutic people should cook you know and just kind of have fun with it that's their pewter but more than anything i like people to eat a really super healthy diet that addresses their physical needs and so a therapeutic diet for me would be for people to eat the foods that take them in the direction of health instead of the direction of treatment for illness so a little bit different way of looking at it but i think my diet is a whole lot better than any of the diets out there because i take a lot farther i look at the individual and and try to figure out what that person needs so that's there appeared at cooking if you take a look at this little booklet right now we're going to be doing two recipes out of here and you'll take a look at the the writing it's like really small and that was actually a mistake i had it over at the publisher over the printer and i got there when they were half done with it and i thought oh no one of my groups is a group of elderly people you know who have to i love all great and then i took this back home and i put it next to like a suitcase and it's it's about the same size so you want to be able to read the nutritional information on the back of a can so yeah a lot you know and the same thing is you know for a prescription you know you're the writing is really small if you can't read this then you know go down to the dollars to her and pay a dollar and get something or go over the model drugs and you know pay twenty bucks for a really nice looking pair right so they're the recipes that we're going to be doing are the first one i'm going to do the chilled asparagus do with binet in avec otto and then which sounds a little strange but it turns out it's absolutely delicious and i'm going to start with the wilted kale with you in your beings and dried cherries ok so my produce came from this or farm today they actually donated the produce which i thought was wonderful we picked up a couple extra  things i have some favorite farmers that i go to i'm sure you guys all have your favorite farmers that you go to to but i like having i like getting to know the farmers and i like to you know just chat about food and and a sorts of things with them so let's see here the new new beings these are from the shady side farm and i don't know where they're set up today they're usually over that side i didn't see where they're set up today but they're usually over back that way a little bit ok the new in your beings are a little bit different than a regular being and i always soak beings first i soak them overnight if you just you know cook the beans right away that will still be on there and that's rough on people's digestive system so i like to to soak them for at least overnight sometimes also come for a couple days and then i'll just keep rinsing up because i want an hour and so they came out like that so that's what we're using and that's how you prepare your beings and i would suggest that you just go ahead and you even if you don't know what recipe are going to have it's just soak some beings overnight and tomorrow if you think about a recipe that you could use your beans in fine but otherwise you know use them the next day but put them like this you can you can put these just like this in a salad they can go on a lot of different things you know so just have them in the fridge so we're going to do some wilted kale and how many of you have worked with kale ok kailash become really popular and that's a good thing there are a whole lot of nutrients in there it's great for a lot of things a lot you so so there are a couple ways that you can work with kit with some kale you can either you know pull pieces off like that and if you're working with kids that's the way that kids should be taught to work with tails just just have them it pull pieces off like that and pull it into by bite sized pieces and they can just hear it so a two year old could even do that if you could teach him how to do it ok so any of you have kids and you feel like you're just hairy because you're doing all the work get you're doing your olds to do it right super ok you know when you do a cooking damage you have to bring everything you've got to bring your own stove your own you know we even have to bring our own trash barrels and ok so i'm going to use a tablespoon of olive oil and then we're going to put some onion in there i might as well chop up the onion right now i'm just going to use a little bit of the onions i'm not going to measure everything carefully like you know like on the recipe just because i want to go fast of food value so i dump them in a lot of stuff try to get lots of onion lots of garlic and stuff because that's it's high on the anti cancer list so it goes in everybody's diet from my office i'm going to degrades it right and then my onions will go in and i will just keep adding stuff here so we've got olive oil onions and then we've got some cloves of garlic and again this is from this or not sometimes the garlic is easy to peel and sometimes it's hard to feel just use one big khloe what i usually do is cut the end off the end the part that was in the ground and then in a just kind of either smash it with my knife just back like that and then i've got it kind right there and then i'm going to just slice of the little bit and sorry somebody's trying to get ahold of me i'm tied up right now ok so now i've got garlic in know i cook at home it depends on how much i've got you know if it says to use a half of a green pepper and i've got three quarters left i'm just going to use the recorder you know or sometimes i'll just put the whole thing in you know if i don't want anything left over i had somebody one time complain because they said all they did they didn't want to have all this stuff left over and i said well then just use it you know ok a little bit of salt and pepper to taste we'll get that in a minute and then he kale goes in will shrink down a little bit but not as much as like finish would and i'm going to just get up and and all i'm doing i'm going to get it to the point where it is it will shrink just a little bit is going to be wilson and then i'll put a couple other things flavor these are from traverse city so they're michigan cherries you know so it's it's you know local these are good i always have these around for people with arthritis cure is a really good for people with arthritis youths saving to eat a bowl of cherries if you had you know arthritis or even doubt you know eat a bowl of cherries that was your that was your treatment you know so if you're going to do you know a treatment from the kitchen that would be one thing to do and i really think that our primary care should be from our kitchen i really think that's where we sit have our primary care so if you can if you can figure out the right foods to eat you don't need care for the most part you need emergency care but that's pretty much it you won't have chronic problems if you treat at home in your kitchen you know how to do it ok this is pretty much done i'm going to add half a cup of cherries again very well measured ok and then a little thing the kale is a little bit you know a little bit bitter and when you have foods they're better it's kind of interesting the bitter foods really help your liver they help clean out your liver so you want to have better foods but you don't need to eat them bitter i like to sweeten it up just a little bit with the cherries and then i've got some balsamic vinegar vinegar this one happens to be cherry balsamic vinegar to make it even a little bit nicer and this is all you need to do that's it ok so this dish is totally there and ready to serve and how long did that take yeah you can do a lot of stuff with kale so that you know some people are overdoing kale you know they're putting kale and everything you know a kale shake every day but you know you really need to be eating a variety of foods there we go yeah yeah i'm happy that it's delicious you know you can add salt and pepper if you want to i mean i just left it out so all right so we're going to move to a second dish and this is going to i didn't get spinach today so we are going to substitute and i love to substitute stuff i'm a whole is substituting stuff because i don't always have everything in the recipe so for this one we're going to substitute lettuce for the spinach i pulled a few things out of my garden this morning i got some mint and this is our garnish remind me to put the garnish on the soup right something sometimes i forget that and then i brought some scallions from my garden to and you know these you can get all this stuff from from here i just got in from home all right so in there us recipes it calls for a kirby that's awesome ok now asparagus is almost done we're almost done with that for the season here but you can still find it at a few of the  farmers what i like to do is i lined up here and we always get our little kids to do this they line it up and then i have them break off a couple pieces at the end and that kind of gives us a guide of where to trim it so my pieces were all about the same size they're about into the half i'm just going to cut it off right there so all of them get cut off and an inch and a half that's that those are the tough stems and those can go right into our composter ok now the other trick it's kind of interesting for this soup you know you don't need those great ends you know everybody likes the the flower part so what i like to do is like to cut this part off and i'm going to save this forces steaming and then we're going to use the  stems for this let's see work with us here ok so the stems are going to be all ground up so there's no point using the best part of the of the a spiritist so we're going to take the part that that is good and i'm just going to cut it up into some smaller pieces so i can lend it really well and i'm using get this out of the way here i'm using a ninja blender and it does it really doesn't matter what kind of blender you have it just this one's fairly new oil for us i actually got it from my daughter who got married a couple weeks ago i got it for rush hour gift but she lives in atlanta and it was really more convenient for her to have it sent so i kept the student center another one half a cup of water it really you know it's a soup it doesn't matter it's two cups all together you know if you look at the the instructions here i need the cucumber chopped up into maybe eight pieces or so i'm going to blend this and i'm also going to be blending the cucumber but i'm going to start with this one a stuff that takes a long time to blend i like to do that first and that's just going to keep getting blended so and it comes right off and you can just don't there right into your composter then and every once in a while you'll be lucky enough to get an avocado that grows i've got one at home that's about that tall right now it's outside right now i don't i don't know how long you know it will last and i can't expect any avocados but it's a nice looking little tree ok in this recipe there  is a there is a a little bit of a problem and that is so i didn't include all the ingredients in the in the instructions here you've got me in the in this part here you've got all the ingredients that you need right there but in the instructions i didn't include everything and so when it says to add the remainder of the water slowly add the remainder of the ingredients and that's really what it says so we're going to put in spinach which i'm using the lettuce ansted and i'm again carefully measuring a handful of any kind of greens would work any kind last night i didn't have a cucumber and i did this recipe and i use and put some lemon in there and i'll save just a little bit to make it a garnish their ok and then i'm just going to turn this and it'll be finished because i need here at a little bit more water here altogether you want about two cups of water now here's the thing if you went into the hospital and you were sick and you couldn't eat for a few days they would start you back on a liquid diet you know you you would get ice cream and you again putting in stuff like that but some people can't tolerate milk but that's all you get you only get dairy stuff on your tray this is what i would like to see and we're just going to pour it into  know you'll have to come up and see it because it's going to fly operator ok ok but one other thing i got some mushrooms here i'm not even sure what kind they're this is new to the farmer's market it's  somebody with that he's got a red awning a red tent over there i suggest you go over there and check these out this is anti cancer right here this easily could have gone into this dish ok i am going to step aside and i'm going to have and emily take over i need to clean up my area just a little for you cooking you know put in one of these to get a cube and these are great for kids or adults and so emily's just what did you have leftover from that really so so that amount made one tray but here's here's one with a spoon on it so that kind of cute are true true via has had nobody knows how they got it white i mean this is now white and we don't know what all the processes and stuff so i kinda step back from that because i'm not sure let's see what time yeah we do have time ok we have time for one more another recipe that you don't need a recipe for ok yeah i mean is that easy i mean you can take any soft fruit and do exactly  thing and you've got popsicle to this is what i think as far as is having more than one person cooking because you have to do this dance you know that right yeah yeah exactly it is it's fun cooking with other people you know if you look at different cultures like tell you ends i mean the italians make a day out of it they cook together and then they spread out this long table and everybody just celebrates the the feast that's you know the people put together and it's right part of part of the thing that i like to do in my office is show people it really doesn't take that much work to do this you know people think that they have time to take something from the freezer and put it in the microwave this really doesn't take that much more so for things in just a few minutes i mean it really didn't take us that long i think everybody can cook anybody who can eat should be cooking there but what i recommend you know is that everybody in the family have a signature dish you know you teach one person if you taught a three year old to do everything here you know except for the stir fry itself you know just peel it and everything if if each person had a signature dish and just kept repeating it have the little kids keep repeating the same thing they would become an expert at that this yeah yes i do not do nutrition breakdown so i like to look at this is real food this is full of nutrients from nature so i don't break down the new hands this is the way we said the eating there's nothing in here that you should not eat nothing yeah so that's why i do my website if you look on the very front cover it's on the front cover any questions ye you could you could a lot of people who come to me have some health problems and i will sometimes teach them to make a bone broth and you know bone broth is real nutritious you can get some minerals out of that and that would be a perfect thing to add to something like this so you're getting you know the the nutrients from the bench tables and then from the bone broth and the other question blenders have a lot more power this one has blades all the way up that center spike i know that the vita mix doesn't have that but a lot of people love the vitamin x i kind of love this one too so it yeah yeah so yeah the the new nubians are kind of there it's a different being and when this this the the farmer who has these gave me the this bag  and she's she's had me working with these all summer actually and i just play with them and one of the things you know what you take have you ever had the the soy kernels that are on crunchy there's a way to do this in fact there's direct that what colors are on it it's a blue awning so so go over there but there she's got all different kinds of beans and they're really fun to work with this one she wanted me to work with this one because she said you know it's kind of a new being and you know she wanted people to try it but it doesn't take that long to cook it it's pretty easy to work with so i would suggest pick up a small bag of it and give it a try another one that i tried was a zebra being and i really like those there they they look like zebras you know they're striped and when when you cook them they retain that look too so they're kind of pretty  yes use different kinds of beans but but the thing that i like people to do is to use a variety of things when i'm done with my new nubians i'm going to buy a different kind when i'm done with that different kind it's going to be a different kind when i'm done with these kind of greens i'm  get a different kind of green you know just keep rotating what you've got keep it in the seasons you know find find stuff that suppression like right now you know asparagus is going out of season pretty pretty soon and i probably won't have much of it during the year yeah unless i freeze a little bit of it but i won't have much of it during the year i'll wait for it to come back into season yeah that's just the healthy way to do  it you can freeze the soup i like stuff to be fresh i like it to be as fresh as possible yet that's the best in the wintertime what do you do right yeah  he might like you know see he might like something like this if you dump a handful of beans in it yeah i know there there are some people who are really picky so any other questions you know you could make a broccoli flew you could leak have you ever tried leaks leaks are wonderful over we lived in england for a couple years and leaks were a staple over there you know and the bigger like baseball bats and they're here to nj but yeah i would i would try anything any any kind of other green and see what happens i mean what's the worst that could happen ok well i think everybody for coming it was you know it was fun