Table 4 Two 5 12 17

[Music] good morning everyone you're listening to table for two with Naomi Nachman on the knock'em Siegel Network our show is sponsored by mozzie reap and bakery where one taste is all it takes for those of you who don't know me I'm near menachem and I'm about all the food all the time I love food I love shopping for it cooking it eating it eating at restaurants anything food related I'm a kosher personal chef my business is called the Aussie gourmet I cater for people for Shabbos yom tov any time you don't feel it cooking you can give me a call hope you'll tune in every week and hear about my exciting here from outside and guess my kosher food traveling and just recipes and chitchat we have all week long but i would i want to hear from you too so i email me near me at home seagull comm you can join my fan page on Facebook you can join me on Instagram Twitter and also have my newsletter through my website so if you have a food experience if you eat it share it that's what I would like to say we have an action-packed show I know I always say that but really action-packed okay so let's talk about all these exciting things as we spoke about last week and the week before that I'm going on Miriam's legacies kosher tools which is so exciting I'm going to be going to Thailand Vietnam and Singapore where I'll be doing cooking classes I cannot wait she know quite a bit about Thai cooking because you know Thailand's new Australia so if you haven't heard me say that again I'm going to keep shouting it from the rooftops for just to cook one of my favourite cuisines but we have a giveaway so what would what mirin is offered listeners to our show is if you have if you have been with Miriam on the tour before you can also participate this and you get to double your prize as well your check your you'll get double the amount so that's really awesome you get to two hundred and fifty dollar gift certificates to the grocery store of your choice if you email us you can be in it to win it your name will be drawn out of a hat we take all those email addresses and one of you will win it and get to join us on the tour so that is a really exciting prize so you'll be hearing a little bit more about by my upcoming trip to Thailand Vietnam and Singapore believe it or not I've never actually been there before considering it's like right above Australia a little over to the right I guess but still very exciting and also we have our continued kitchen click giveaway we're going to have a little segment in a minute our way Naomi's kitchen gadgets sponsored by our friends at kitchen click failure and for she could not make it the owner of kitchen click show she sent in some amazing items and I'm going to be talking with Melinda Strauss about it from kitchen tested so remember we have our Instagram giveaway if you want to be part of the giveaway all you have to do is go to kitchen click on Instagram and hit like and of course hit like too near mean Ackman and you will win I'm just I'm just I'm just for those of you who are not on Instagram you can email me to try to try to be in it I'm just looking for the ok for the description of what ok I cannot find it but you can you can have a look and join here you can win from the Instagram page a lucite round cake holder a springform pan a crepe pan a flower system measuring cups a calzone kreplach press flower wine markers or you can use them also Pinet colorings egg beaters and pipemakers that will be in it in a beautiful prize that you can win on Instagram just go to Instagram and you'll have a look if you don't have Instagram I described the two and then you can email me name it awesome seagulls not come to be in it also so wow that was a lot to say ok so we had a lot of stuff going on the last couple of weeks we had the food truck two weeks ago and then we had Josh Mason from nobo in the show and so much going on Melinda's route it was on the show so you know I had to have a comeback on the show again because we got stuff to talk about so it meanwhile let's do our little our segment right off the bat for Naomi's kitchen counter sponsored by kitchen clear because there is so much to say with an action-packed show as I said because I've got oh I didn't even tell you I have besides Melinda had Michelle Gandhi from Buddha bowls and burpees she's going to be making us a delicious breakfast lunch we're very excited about that and haya story light now from spice and zest so we're going to have a big lunch this morning we have super excited CK's always happy right when I bring him food I got your back man right okay hey Mel how are you hey what's going on we have so much to catch up on without listeners I know it's been a week since we talked really we talked every day let's be honest I had never on the show is venison Riley but um ya know thank you for coming back up and I wanted Melinda to make the announcement today about kosher food media conference so why don't we do that and then this goes straight into our segment sure well we talked about a little while ago the Jewish food media conference which used to be the kosher food bloggers conference it's on and it would be on November 13th the day before kosher fest so this is always when we do the conference because we want people who are coming in for kosher fest to add an extra day and it's Monday and they can come in for the conference as well it's for people who are on Instagram it's for anybody who's a social-media influencer so Instagram Twitter if you have a you know if you have a a website anything like that where you're influencing people in the Jewish food world so everybody like that is going to be invited and I post information on Instagram and on it why the change from bloggers to media well because it used to be that there were just bloggers out there especially I it's funny I feel old saying it but when we started vlogging or when I started blogging 6 and a half years ago so I can't remember there was no Instagram there was literally just Facebook and Twitter and now there's this huge world of people who are starting their own blogs but not through a website but just through through Instagram and I'll be honest when I first started happening I was a little confused is it a blog is it not a blog but I realized that you can easily have a blog just through Instagram a website blog and Instagram dog a twit up you're developing recipes yeah you're well I don't I wouldn't say the debtor's about is you can either use right so I already committed as alia but with with Instagram it is a blog it's an opportunity to share your recipes beautiful photos tell your stories through into the story so it's a blog and I realize that there's so much more out there than just kosher food blogs those actual words and exact confusing and I wanted it to be open to anybody who is influencing people in our in our universe people have YouTube channels oh crochet videos yeah and that's where they live in it I love those YouTube videos yes I'm afraid to make them myself if anyone wants to help me just let me know but yeah so that's why we changed it okay I can't forget the absolutely fantastic so if you are interested in starting something or you really have something I've met so many amazing friends hey Lauri and I met through the back then the kosher food bloggers I met so many friends in the industry and we've done nothing but help each other and it's amazing you know get together and then we go into kosher feast and we're going to have HG Berkowitz come on in a week or two when she gets back she's going to Israel or something will catch up with us they went after a trip and to hear how how her trip was right also because you know she's doing a got to do the foodie Israel tour but she's also going to laughing about kosher feasts so things mil for that big announcement we look forward so how could people find out a bit more info so we actually just built a new website say CEO say silver from this American bite off right blonde amazing and so talented and he built the website and he's just so gelatin and it's it's Jewish food mediacom okay so everything you need is on there our Instagram account everything you can find there okay so you I not follow up get your info and you know it'll keep you updated yeah okay so everybody knows that Mel and I do a lot of work together just a little bit of work together frequent guest on the show she's always good to talk food with and she's very engaging and I don't say she's lost tons of weight she's very inspirational I though you want to just tell me how you did that yeah I know how about it I am a in 30 seconds yeah I'll tell everyone I could probably do it unless I am a Take Shape for Life health coach not just a food blogger and a photographer and all those other fun things but a health coach as well so that's how I lost the weight and that's also how I help other people lose weight or you look amazing so I'm sure people will reach out to you after hearing this because she's nowhere and food all the time so it's hard so we're also going to hear a lot more from a lot of people today about just being healthy and you know eating delicious food okay so let us talk about so as we're saying Melinda it does a lot of baking with me she helped me so much with my book and I thought this will be a great time like to go over some of the kitchen gadgets that Peggy and Fergus brother sent in from kitchen click because I think you know sure voice is coming up it's Cheesecake season so here is I'm going to tell everyone this is we have to share with the one you should do a there is a deluxe 10-inch tempered glass base springform pan so I think this is really cool because for those who are watching on the Natomas eagle net YouTube channel you can see it's a springform pan I wish I'll take care of the box but it has a glass bottom yeah if you ever seen that Mel I actually have one at home I love it because when you take off the sides when you take off the three important part you pull it out you can actually serve right on the glass I was really pretty so it doesn't have to a lot of times transferring after you bake something especially a cheesecake can be really difficult so having that okay so you can serve right on that yeah this one's really nice because mine has a tempered but has a little bit of a texture to it I really love that this is totally clear I've never I've never actually seen something like this decorator's if you aren't going to make you are a newbie to cheesecake and pick up a springform pans have you ever tried sliding a cake off of a springform no enoy not always so easy and then you're you know I can remember who was recently someone with making a crust first in the stream for springform and the whole crust possibly I know she was moving it but it yeah it happened so being able to just keep it on the glass and then put it on your cake tray love it love it so nice so I'm holding up now one of these I then have to describe it Shirley's tray that you use your part you make your let's talk sugar with your baked ziti you make it in a 8x8 pan or an I by 13 pan because I know these come in different shapes and sizes ooh can you ravioli is it right exactly right from the book even a lot of paper yeah Mel's blog who and you bake it in the in there in the either the glass pie or the foil pan and you don't want to put that on the table so you slip it into one of these holders which makes it all pretty so they have handles and they are resistant and I have like hell's so then on the bottom so it aerates the food so these are really cool I really like this so if you could if you are watching on the channel this is something definitely cool to pick up we are doing our best to describe everything here because these are fabulous items and there is nothing better than a brand-new crepe and we know who loves creeps me awkward okay over Pesach we made thousands thousands of blintzes and crates so my my eggs auction recipe or my pay suckers in the book but I have a post on my website because I'm trying to post more on the blog is my regular crepe recipe now the thing about crepes is you got to use a pan that you only wash with water soap and your hand don't wreck the the bottom of the pan by using a hard brush right like just keep it really clean and scratch-free and that way you get perfect crepes all the time what else have we got there milk okay well we do have this board here which I assume that we use it as a sheet roll the great start to everything else we have visually wish if it was yes and we have this gorgeous cheese knife and what you would do is actually leave it out with your cheese board right with all the cheeses and people can slice it right off so it's very cool nice I don't really know how to what's grabbin and there's a cheese a chase July stop this we've got a knife a slice people use for truffles as well I don't know find trouble but you a lot of people use them it has another mushroom which cost a lot of money off each other I'm sure you can find them and here here's a wire cheese slicer oh this show she comes with a placement wise that's very clever small I mean like that it's really good and here for the cheese bought a little like to fixings so and this is everything you need for a cheese board or um boot so they're really pretty is to be better everything look a little bit nicer when you're serving it and Mel is all about how it looks as well she you make on thing I mean when you came yes it did my life these are than a beautiful and you know natural and crochets little cubes now she so that's really good it's already pre-cut up so you can you can just stick one of these things in on your board on your wooden butt looks so gourmet I have the monster in my fridge right now our monster is amazing when you have the little bites you just pop lemon and or throw them in your salad they're great okay guys we'll keep going so we also have this really interesting it's called a to drum at rotary greater set so it says it it's good for what does it say that's cheese and chocolate I think it's so interesting clues parmesan and course blades okay there's a parmesan grater it's actually called a parmesan greater setting oh okay well I'm really interested in the chocolate setting on it because I usually just use a really sharp knife for my chocolate and it's exhausting and if I get one of those big blocks of chocolate so it's really interesting I'd be curious to use that two great chocolate you know put on top of cakes and have some fun with it be beautiful and really on a cheese board chocolate on cheese board is just outrageous yeah chocolate and goat cheese is amazing I'm kidding yeah and finally we have a what do you call this I mean it was you called we call this yeah it's like a mini bundt pan and maybe mini carp and silver foil pan hold up it's beautiful no no this is a flower mini muffin pan - pan but you know what I would do I would melt chocolate and pour it into these and make and then fill it with like caramel or peanut butter and then top it with more chocolate but up where I would but I would I would still there's even mini cheesecake it would I'd be really well my dad was looking at night oh yeah so we put you out outright really well just spray those pans those pretty but pants is really heavy to the roses - so they have roses and daffodils or something kind of very pretty I don't know my flowers why jell-o jell-o are you saying jello shots like with vodka is that where we're going with this some away with that case giving us cooking tips Thank You BK I'm still here awhile to 100 shows she's the only one that's forced to listen how you can afford meat any offer you've got to be here okay cool thanks Mel or I'm going through all that cool stuff thank you say ghee for from freshman from kitchen clique for bringing the stuff in to show make sure you follow them on Instagram and and do the giveaway we're very excited about that all right our next guest is Michelle kindy from Buddha bowls and burpees we are so excited to have you on the show we met a couple months ago at the holidays yes that was a great one that was great that's right holla back welcome Michelle thank you so much thank you so much I'm so happy to be here I fail you I love everything that you do well I love everything that you doing I'm a big salad eater okay great so this is you know when when when I first met you I'm like what's a Buddha bowl what's a Burpee and then you tell Mia and then it all connected when I used to go the gym once upon a time a Burpee is a right so you excited about it yes yeah well consider your name how about that yeah definitely I've been doing Instagram for a little bit of time I've been healthy for about five years before that I had a bunch of health related issues that I was working through and I found that eating whole fresh ingredients was really the key for me not only to lose weight but just to feel my best get energy and stuff like that and when it came up to thinking of a name for the brand and had something fun on Instagram I just one day casually said Oh Buddha bowls and burpees it's Sunday by my knee and didn't think much of it beyond that I didn't open up a company yet till afterwards and people came up to me what does it mean so there's two people two kinds of people that came up to me there was these really slick people who knew exactly what a Buddha ball and a burpee wasn't like I love that name it's the most like intense go ahead you know kind of strong healthy ways of thinking about things and there's the other people who said I don't know what a bootable is and I don't know what a Burpee is so what a bootable is basically is just a nicely arranged bunch of vegetables grains legumes you could put nuts and seeds and the fun thing about it is you can put anything you want in the world there's actually zero restrictions other than like something from a fast-food joint because it's not a whole food so anything that's all fresh anything that you love is what goes into a bootable yeah the name of it actually comes because it gets so big when you pick everything you like that it has like the rounded belly of Buddha yeah it's like oxalis so that's what a bootable is a burpee gemma bot in the cooking world but it's actually a big health foodie type of term you would see it at like a local vegan restaurant you would see it as a macrobiotic restaurant you'll see it around it gained traction since I named it maybe a little bit early to the name more people yeah yeah more people know about it now than before it also gives me like that Zen feeling I have a lot of like wellness tips unrelated to food that I'm very into like meditation yoga practice like a lot on your website so yes my blog is way more than food it's giving somebody a whole lifestyle of health and wellness it goes there's a ton of recipes don't get me wrong but it goes beyond that and it's like how can I make somebody's life happier have their kids thriving and well have their whole family in a place of health it's this health to like there is not in Melinda and Haifa and nodding PK's like yeah yeah healthy healthy well I know the moms get it right no she can't get into weekend now he has to listen to this he you know it's good headspace like it's one thing for your body but your brains got to be healthy so after I worked on my food a lot I started to realize there was this whole other component there was this whole mind body there was this whole how do we interact with our family how do we feed our kids there was this whole other aspect that I was missing my kids were very little they were babies at the time when I started and it was all about myself you know I'm and I was all about having a mom take care of herself make sure she was eating her whole food making but then slowly but surely my clients I did open a health coaching practice afterwards they started asking me well what about my kids should they be eating whole foods what should they be doing should they be meditating so on my blog in addition to the recipes and kid-friendly recipes there's a section right up there called kids health where we talk about not only great recipes foods I'm very into allergy friendly ideas one of my daughters did have severe allergies as a baby which was kind of how I wish allergic so all eggs Knutson sees oh so hard when the babies are allergic to nose let me take a was a tough one but she was like one of my biggest motivators to learn how to do things another way you know like I had previously said okay you know I'm used to doing it this way or this is way my mother did it or I could buy this from the store all of a sudden all those options were out the window so I learned to really cook because I had to you know I had to learn how to not use eggs and certain things or things I was used to had to be changed up and I think that she's the one that really made me the foodie than I am you know they want our scent no question when she ever come her allergies like a lot grow it some of them are outgrown and some are being tested and some are hopefully Ronde yeah yeah one of my best friends her son is like was allergic to like so many things and it kind of whittled away as he got older but something is he's just still stuck with oh yeah still nervous to eat some of things he's outgrown like the key I have it ingrained in them so hard to say okay can eat it now but I thought it was going to kill me before all right there is rest that we put on our kids especially my daughter was a very little baby when we found out you had allergies there's a stress that we put on them hey you can't have this hey you can't have this and a lot of what I talk about also is how to eliminate stress in kids lives you know through a little bit of meditation I do fun yoga with them on YouTube everything I offer God by the Euro will love that yeah so I have a huge resource guide I do workshops all around schools like as a volunteer and also paid for privately where I talk about the resources that easy easy tips that are free that moms can do to make their kids stress free free you know to make their kids start to learn to eat healthy foods to like healthy foods I'm very passionate about kids health you know I'm really looking at helping schools out helping moms out so that's where like my daughter's own allergies really came into my whole practice amazing do you have a background in health and nutrition did you go to school for that or it's just something you grew into like people say did you go to me did you go to chef school I said I went a few like it two years ago I went to for four weeks let's look at an of courses okay I don't have a certification you're right so I know a lot about food this is a very funny question I took that in high school sometimes when they talk about career paths I went to Cardozo law school right after oh my gosh my lawyer another another lawyer graduated the bar i graduated i Mitel sambar huge my husband's away i know what it was like to prospect right yeah so anybody out there that knows about passing the bars or you just deal I did work for a while but I didn't see enough passion in it whereas once I started to get on the road to health I did I graduated from the nutrition school Institute for Integrative Nutrition online I could hear a long amazing amazing course along with that I had done one after one cooking classes learning healthy cuisine vegan cuisine just fresh ingredients so I did do a lot a lot of individual cooking classes with chefs that I liked I did a lot with kosher chefs because I felt like I needed that you know to come into Manhattan and not have that ability to see kosher ingredients wasn't quite something that works for me so I did do a lot of cooking courses I did a lot of health courses online and that's where I really got most of the gist of the cooking stuff and the one thing I want to tell everybody out there is you can be a home chef and rocket there's no need for anything other than that is really not in the four of us arm chefs like and that's all that you need you need to think about what your family likes shops for what they like think of interesting ways to put it together there's no need to be a fancy chef these days or be gourmet there's so many websites blogs you know everybody here is writing amazing recipes you go on those you check it out so when you'll be developing your own you write them down and that's all it takes more you make it sound so simple it is it is a lot of work but I think I always say talk about you finding your own inner chef and then straight into the mic best place to get into it it's part of routine alright I find right right high threes joining us bison says yeah I think it's great to show us how one would make a bootable we've got a whole bunch of stuff in front of us I'm careful he blown away by you I love horses just give us a quick description cuz I have a lot of listeners you might not be what is the whole food me in the whole tomato like what is it was a whole talk about what a whole lot of whole food is because I think we have misconception of what it is just I absolutely agree with you what I like to call Whole Foods are things that can be fresh if something can be considered fresh it's a whole food so for example if you're taking something out of your refrigerator it's anything that you would let's say marinade or saute or something that gives you flavor if you want something that lets say a beam or a legume that comes out of a can that's not necessarily a fresh ingredient but it's still a healthful ingredient the basics of the bootable that has whole foods in it is definitely greens greens of something that I think everybody can't get enough of there's not much nutrition in it so no matter how you get your greens pick them pick the ones you like whether you like them cooked or raw it's all good here in case you can see it it's some kale that I have just massaged very very lightly with a little bit of oil okay I was going to ask how you did that you put a little bit of olive oil and you literally like you know how you massage someone's shoulders you're going to massage the kale yeah you can get really into it get a little intense for about two three minutes that's all it would take on the side I like to add a bunch of different greens I think variety is key especially if this is going to be your entire lifestyle but if you stick with the same three vegetables you're not going to last very long this is like my fifth year really working on the bootable concept and all the whole foods concept so I always am changing it up I'm thinking about fresh seasonal ingredients ah fresh essays and all that best quality my magic words I joined CSA G do a CSA not yet because I don't know where to go in Brooklyn so if somebody wants to reach out to me I need that in for me good good I want to add SATA Long Island oh that's a bit of a palaver but I definitely that's something that I'm looking at we add up would appall we get so absolutely what I brought in okay and so with the bootable I like a variety of cooked and raw vegetables I like different colors and different textures I think that's one of the most important things to make it exciting what makes a salad and a restaurant exciting it's the fact that there's different things than you would normally see in a salad correct so savings idea only I make it at home and I know it's fresh and delicious she has designed a little lunch box by the way like I had vada ha no that's my favorite some in Hawaiian some fresh tomatoes here's some golden beets well Royal Air Maroc see do you have them if you also like to roast them bake them steam em but I do like the taste of them raw usually they're delicious yeah this time of year it's great so um for those you're watching she's actually not just throwing into Michelle's I'm placing them nicely in section yeah across the top they're like those Raymond noodle bowls like right so am i take pretty pictures yeah yeah so why is it important to place it instead of throw it and toss it it's because if we're taking care of yourself you should take the two seconds of taste to make your food look nice I do this at home nobody's watching sometimes they don't even Instagram it you know because I the Instagram it's like you never made it right so yeah I realize you just have to catch my story you know here's some purple potatoes yeah even putting potatoes she's not saying no cop no oh so that's a good question should we be carb free you know there's a big rush to make calves a reason it is a whole fried pie story and Whole Foods are going for it oh yeah sourdough bread is one of my favorite things in the world of wood you're up next class area so here's some purple potatoes I did use some raw peppers right over here on purpose in Australia capsicums oh I do not eat caps again so I have to take we will remove those mayo me here Harris but you can definitely also do raw I have over here a little bit of quinoa with some basil pesto okay you would put both in you would make a Buddha ball with potatoes and quinoa because I'll talk about doubling up on the carb so yeah I think that quinoa is still a whole food the sweet potatoes are a whole food we're not looking to eliminate carbs we're not using so much refined carbs here you can see everything there's a fine cop refined car biz something that's white white flour white rice everything here is very full of nutrients and antioxidants and that's where the key is it's not how many it's not about the calories is that true oh so I'm a big person on that agrees with it's not about the calories ever because um Whole Foods you know like for instance I even avocado every single day and people would go crazy that the amount of fat in that oh my god I would like to look like yo yes you're my amazing I ain't your enemy I don't hit a toe tapped with quinoa and avocado the other day okay dinner so I said hi sorry that's a lot of carbs right so I think that like we need to get out of that idea of eliminating and restricting and into the idea of enjoying ourselves right you don't think that that also qualifies for weight loss and not to say that you're taking carbs out because I have a big I'm a diabetic who believes in carbocation moderation but but when you're losing weight I find that it's very different than maintaining your weight and I'm wondering if eliminating not all carbs but meeting and you're in that bowl you don't have like a heap of ki-hwan a heap of potatoes it's a moderate amount balanced together and not yeah I feel like a whole sweet potato top with quinoa is a lot of carbs right but a little sweet potato with some quinoa as part of a bigger dish can help with you know if we're talking weight over today so the thing is I don't really talk much about weight loss clients do come to me like looking for weight loss as one of the goals we look at a holistic approach which is a whole body whole lifestyle and I do take weight loss seriously when clients need it so we can refine what needs to get done you know in this instance like some of us may love carbs more than others so I did add the quinoa on the potatoes other people may not be vegan they may be putting in eggs our piece of to another piece of salmon I love tempeh I use it I need to learn more about my I actually bring it and I said is that too funky for you I would I would I would eat junk about anything does not make you happy right no no I wouldn't eat the paper if I had to but no yogurt okay forget ever I want to love it right I know it's so good B I just smell taste texture a lot yeah and we all have that don't worry we what everyone's got something okay so we have to clean our bowl avvocato carrots peppers tomatoes yellow beets pomegranates are going in now purple potatoes and grills that many zucchinis that looks divine oh my gosh TKO Mia said so plenty of crew jet I know I call it zucchini because that is more British I think I would say that Canadian zucchini yeah yeah like capsicum is really a pepper like it's all under the capsicum family okay so this is our dressing so that where we can really have even more fun you know again the idea is less of the idea of restricting more of the idea of enjoying yourself so I did bring along some regular traditional tahini which I feel like goes with kale very well but then I kind of souped it up with some tumeric and spices and made like a turmeric spice tahini sauce that we could result over at the top and I feel like that's again another thing you may see it in a restaurant and say oh my god I need to get that but people should know that they can make this at home it's like in a five minutes you looked at it most of it was like took me maybe the zucchini took ten minutes to prepare the quinoa another 10-15 minutes along with the pesto you know what I do in advance I don't mean a lot of people I hope a lot of people at home do this and I'm very big on Friday before Shabbos so I'm cooking I actually prepare a lot of vegetables for the week for the beginning of week that I did that on Instagram now so yeah so I thought it was the X and I do I love leeks and fennel and I roasted and I roasted Keaney and I rose mushrooms and it just and the getty squash and keep it in my house so it's already done that bootable is literally two minutes because all the foods already Pierre so one of the biggest reasons super I actually follow me on instagram is because I do a massive meal prep once a week I get in the kitchen and I get it die started doing that and I find it really it's life-changing I coach people on how to prep their own houses how to schedule their meals how to plan their families whole meals because I saw that that's where people were going wrong Michelle it's too much it's overwhelming somebody who may see to say I can never do it except for if you did once like if you did a lot of things at the same time you can easily get this done and then you arrange it as needed as many days a week as you want because that one day is where you have everything set up so a lot of my research I'm like I want to hope you'll take at the ball we're going to eat it what can I eat you and have fun yeah I hope that people like this kind of cuisine I do get some people who follow me on Instagram and say I can never eat a salad but you are still look so good so that's like a big time right there eating through their eyes exactly right I'm a big believer in that okay I just want to tell everyone's going on the studio right now Melinda and hey Suri who are wonderful food photographers so super talented jumped up grab a bowl and are taking photos my amazing engineer DK is getting us some forks and plates because I totally forgot we needed those Thank You TK you're going to get this okay can we load you K up with a plate of healthy vegetables right on yet we're not done yet other objects wait don't touch the bowl bill the photography session is done and I'm so happy you guys like it oh my god I knew when I had the three of you in on this show that it was going to be rockin right guys let's make this interactive if you know I know that everyone's listening to the show and you know a lot of people follow my Instagram stories I love when people email me and let me know what's going on tell me how much you've learned from Michele today because I am completely blown away by you what you do and how you've changed and you know when you were good either when you were a kid so I always tell the story in the beginning of workshop you know there was always that six-year-old kid that would only eat noodles breakfast lunch and dinner and Farzin know Linus was mattress Oh you know your mom didn't believe in butter at those days yeah yeah bottom bed up right so yeah I basically ate cereal or noodles for a good portion of my life but then I started to be the Weight Watchers person and the nutritionist person the person that would go to all these things trying to find how to be healthy and it was only when I started to learn about it myself that I was able to actually make these changes and the Whole Foods approach and like the health food idea is really where I believe it's at yeah and and and you know you you're in this at the right time you know changing years ago 15 years ago might have been over everyone's head but everyone's so into food right now everyone's like it was a foodie I might a nine-year-old the foodie I can't believe how the world changed from five years ago yes you know when I had started this nobody knew what I was on now nobody knew what a Whole Foods plant-based diet even was a my husband used to make fun of me he's like you're the only one that would say you know plant-based nobody's ever heard of that term before but that term has blown up people realize that fresh ingredients as where it's at no matter what your diet is you know I know paleo people I know vegan people I know every type of diet that there is but something that's going to bring fresh ingredients into your house is something that's needed yeah absolutely yeah we're ready to eat now do you want to do how should we do this we're gonna we're going to ask again the little freshmen and I get a little messy in the studio right okay well we'll be good you know what Mary and Wallach our general manager of the studio is a vegetarian and she loved healthy and stellar she would totally love this oh so this one's for you Miriam okay so anyone not like avocado I know will it is he can even eat avocados don't forget to take out the peppers for Naomi yeah she was going to put it all in I said no Ellis Mel doesn't do olives I do here right yeah so the good thing about this is you really take what you want only that we got yeah you can eat the peppers you know over the burrata you guys switch a little bit so I can bring case three here you can Mel will help you load up the plates will I not do that do I not have the best job the best job I am so grateful thanks Malcolm and Miriam for having me here all the time but firing me for finding me because let me tell you I love what I do I love working for Nachman Miriam then I'm sick of network is I just so many crazy things between the chop competitions and the food writing and they're all that amazing traveling and one of my favorite things to do is be here every week with ZK and just chat about food because you know no matter what you do in life so long as you are excited about what you do right I guess this goes back to having sound mind get up in the morning and love what you do right definitely I agree with that I've had jobs that made me kind of sad and want to get up like I've got to work and sometimes you do it because that's your job and you don't have a choice but you know if you can find that passion yo and follow your dreams I sell so oh my I know but it true having gratitude for what you get to do what you love is something that's so important and like I start every morning buy some things that I'm like grateful for yeah so every money when I dove in I promise you I've done with it a cancer heart so my saying that right in your dish with my whole heart because I really am so I feel very blessed by but I what I what I do every day if you guys are making stuff for my cookbook after Pesach can you also email me and let me know because I'm getting a lot of emails on people thanks to you it's so good okay so hi sir ETA highness sorry and I met through the kosher food bloggers conference which is now called the Jewish food media yeah Mel I got right and we became fast friends you know we have different we're different stages of life but you know we have you know once you're married and have kids right everyone kind of like evened out a little bit and you know it's funny she actually knows my brother and sister Lauren Brooklyn so it's like one of those really small world so thank you so much for coming on and she has a gorgeous little baby sleeping in the corner but that other baby she bought a her bread you bet you're on the shop at a year ago I want to say you came on with raizy yes because I think we just had it came up as a facebook memory right it was exactly a year ago so yeah it's time to have you back and I knew this would be a great combination of people this before you stop talk about the extra bread just give a shout out about the upcoming workshops oh yeah so I give sourdough workshops as well I actually have one scheduled for May 9 which is next week Tuesday if you're in Brooklyn and you want to learn I think I'm not comfortable if you want to learn about um so does our dough yeah I said my sourdough after Pesach because I've been fitted for like three weeks it's great we'll talk about that and I'm planning to schedule another one for Sunday's if you can do during the week I got a lot of requests for Sunday morning just give me a shout-out email me as I cook with spices s at gmail.com and I will keep you updated and of course follow my instagram at spices Escom spy service and I'm Ashley Isis it and your you take besides being a really good photographer you pictures of beautiful iPhone yeah right a 10 do they all on iphone you can see it all on it I all my iPhone shots I don't have any cameras any fancy cameras yet yet I don't know if I'm ever going to get one ice melted yet her photos are gorgeous boy oh yeah okay so let's disco let's talk about how you got into sourdough frank and listeners who a new to the show and have you know haven't met you before they're now meeting you again some of them and some of you so I actually got into sourdough I would say about four years ago maybe for the same reason that Michelle got into her whole food is because of my husband actually had terrible sciatica really and we rockin - yep I was looking to cure that so I changed the whole diet everything how does sciatica diet fit together because sciatic back pain with nerves sciatica is an inflammation of a nerve okay and once you change your diet to Whole Foods which is why I love Michelle's way of fighting and lifestyle Jewish I was made yes it just helps with everything it brought down inflammation and there's one thing that we just couldn't give up his bread okay so I started I tried to include the free bread I tried doing spelt bread but nothing was as good not the side now excited more research and I came across sourdough which is fermented bread you use what it's fermented momenta is you don't even use commercial yeast you make your own eat you start by its coldest at Icefall this is harder or a mother Atta yes you start by feeding it equal amounts of flour and water by wait for about a week until there is more bacteria that grows on it and that's what it becomes did you create your own Skala yes so the sounds that I have from you is your starter yes and about seven years old right so I started mine about three and a half or four years ago and then I met someone who had an older starter and woody and I threw a little bit in because they say the older it is the better it is right and I definitely be different I see difference in my bread every every time I bake it just gets better every time it's a little bit different I find myself right yes so sourdough is very temperamental yeah it's like a baby right it is it works for the weather if the weather is very hot it's going to grow way too fast if it gets cold you have to keep it in a warm environment you have to give it some love you always you have to keep on feeding it you have to be on top of it really my baby I keep it in a mason jar in the free day before paper I fed it and after Pesach I fed it yeah but it's not hard some people just get overwhelmed by when they find out about it when they read up about it I have people email me all the time about it but once you get into it and it becomes part of your routine part of your life it's just it goes it's just it's so easy to do it sounds like there's a lot of steps in the beginning but I I know I still and I've made it maybe eight times and I use the proper equipment I got myself a Dutch oven and because you cook it in a pot with a lid on it and I got myself but I don't like I'll cook it in a pot with a lid if you have it the first 10 15 minutes that needs some steam that's what gives it the nice they put it next to the micro fire the crusty oh that's a great sound yeah so you need to steam for the first I would say like 15 20 minutes the Dutch oven in a home oven that's the best way to get it done it's by putting a lid onto the Dutch oven which keeps all the steam in right you can also put up a sheet pan in the oven and throw in some ice cubes which creates a little theme oh that's a core take a water bottle and spray around on the walls careful not to spray on the red light bulb so am I gonna have a light bulb you must have done that yeah that's a hard way I wasn't me but I had my I took my light bulbs out yes I won who attended my workshop and she emailed me hysterical oh yeah that it cracked but it could be done different ways it's just the Dutch oven is the easiest and I find that that foolproof always comes out beautiful and of course if you have he seemed injector oven they're the best uh who has that do you have one of those Mel and you got a new oven a steam injected oven I don't I doubt it I mean I am you probably wouldn't hi Jay Paul you know yeah my ovens pretty standard why were my double ovens are pretty centers it's got them to match the fridge so I don't know but you would know about it yeah yeah that would have been cool but one day one day one day we all hope I'm one I want to of --an but one of my clients has and she said it cost more than a car I'm like wolf yeah the fourth double wall ovens yeah I also want there - yeah all right one day well hey we have a goal goals we always have to have goals okay so um how did you so you did all your research you start baking bread and your husband got better right yep he had one really long entire physical therapy or gotten any cortisone shots I would say now probably over three years because of change and diet yeah I would say at the same time you got my load ties back to each other any a role model my two-year-old son had continuous stress I was back at the doctor literally every two to three weeks Wow and I just changed the whole diet at once and he gets strep maybe once a season after that he's at Katie goes to school okay right real edge the doctor also said that it clear something doing something that cleared him up so I definitely see a difference with her whole eating Whole Foods and the body how it definitely affects the body and I would say the mind as well okay so just talk talk about what cementing actually means in general right like because I don't think we know enough like oh so a purple person knows about momentum and breaks down like if you if you ferment bread it breaks down all the flour the wheat in the bread and it brings out wheat does have a lot of minerals and vitamins and nutrients which how its produced today's commercial way it's when you get a loaf of bread at the grocery store your body can't digest it and you can't body can't absorb it what fermenting does it breaks everything down and it brings out it so when you eat it your body can digest the vitamin B the minerals whatever else the wheat has because if you see even like years ago they say that bread was a healthy food and today everyone everyone after all so bread no white bread right because wait the way they bake it the way most bakeries and most people bake it today is more with commercial yeast and the commercial way which doesn't break down anything and your body also has a very hard time breaking it down so when you eat a sourdough bread your body could digest it much better break it down and it's just easier it doesn't sit in your body versus the other bread and that's what causes inflammation right so but people also do vegetables as well I guess for the same right and it also yeah and it also it helps with probiotics it has a lot of probiotics especially fermented vegetable and kombucha all these ferment that come with it fermented tea I've never tried it but it's on my list to do okay we have a touch Wow yeah I'm not a bad my sister-in-law's obsessed she loves everything fermented she's a huge she just loves yeah everything she eats is fermentx oh my god na sauerkraut all the results today sauerkraut if it's done without vinegar you have pickles today if it's the regular pickles they sell with vinegar is not fermented really oh i pickled the other day i don't know if anyone so much yeah every sound with my mom and you guys will use vinegar I definitely object vinegar I do pickles I do pickled vegetables only with salt there is a ratio of salt to water and I let it ferment for at least a month on the counter before I did you sterilize your jars oh my i sterilize my jars and i put them in the fridge but if you don't sterile if you don't if you don't leave them on the counter I actually have remand right after I actually my fermented lemons in Oh with nine a drink and they smell no they're not ready yet right you could try it but they're not fully ready yet because I didn't have enough time oh so what is la is this line and here we got lemon so often they want for you yeah oh yeah I would leave them I only get I mean my opinion I think that you would want to let it go for all so why I like when it goes at least for a month before I use it I keep it on the counter this is a great flavor enhancer without adding that extra sugar touch what are you adding my international I put this issue with you I put this into my salads my salad dressings my home away right up the line yeah you use the you use the peel as well the deal is the main thing if you find it too salty you could rinse it a little bit and then use it it's a great I need one day I'm in the bag says Whole Foods yeah one day I made sous-vide chicken breast I put in the lime in there it was really good I have so interesting yeah so so I you know I saw general Renard on in her Instagram story from peas love and carrots and you know I saw the whole process of the salt in the works but I still never follow that maybe I miss that too far the story added but what do you do with it like you you cut the whole thing up and just put it in yes so you use yeah you put it into everything I use it in our arena why no we're not because when you ferment it it gets that sweet lemony citrusy flavor onions when you marinate them taste completely right and raw yeah hmm so if you want it's called preserved limes preserved lemons right you see a lot of Israeli cooking right so I find it gives so much flavor to everything I love adding that I love adding herb um lemon zest to everything spice or this spicy and 50 yeah I find that that's what really gives great flavor to everything without adding all that extra junk right by using naturally made yeah man-made flavor enhances I love that I love that okay let's let that we're going to cut up a little bit of red but it with a smile we um we need a big fat bread knife ah that's pretty good nice fair I actually washed before the show when because I know when you have sir ian is going to be bread coming she brought any but at this time because we told her we're like you know on a bit of a diet yeah hi sorry makes the best homemade butter Wow yeah like so yeah amazing so we felt like we needed to you know tuck into that bread might be really good with a salad also a salad sandwich this explain how our sandwich yes we go for it Naomi say can I just say also one thing um I love the crust so whenever my husband cuts for Heather up on sharpest EOS days before he passes it around it always like to make sure that he's put aside crust for me I love this this is gorgeous there is something so special about the crust of bread my kids don't like the crust and they need the inside of the color so I get to eat everyone's a crust on the table okay you're gonna hear the crunch ready in here crunch crunch oh my god not normal that was for my son in or that I'm not normally always says I always say not normal this is not normally so good the best bread I ever tasted really I made sourdough at home not this level that Kaiser has made it with chocolate and cherry flavor she's made up windows in all kind lemon garland you name it okay ZK you're getting a grocer piece of bread does everyone had salad I already have you know me Karen okay such maybe you're selling it okay terrific this is amazing this is odd cleaner eating we're eating bread and that's okay because it's sourdough prett I was actually exactly baked a big shout out to them oh my god so I asked that he wasn't there and I asked their ladies who were behind the counter I'm like does he sell the start I want to buy some of his done I wanted to bring your son back but I said no he doesn't do that I'm like oh probably has a whole secret like you know dark place that he used it all and you know doesn't matter when he actually said he posted the beginning of the year I think it was maybe in November or October there was a storm coming so he posted how he sent him a little starter with all of his workers just in case one of them get ruined they oh they have back everyone's fridge it's like it's really something very special a really good start up yeah so - from yours anything is four years old it's real Evan and a half so now they probably eight and a half years old because I got from someone and I went keep aging it yeah but we get really old Stata what I call it mother wheat the mother wheat yeah well they say the mother we've actually came from Israel did you know that yeah when I was when I was in Israel abandoned you and half of ls right I went to pop American Israel an amazing amazing hands-on bakery workshop run by David Katz and his wife I'm blanking out her name I apologize you can look it up online Pamela calm you can have a sour Joe workshop with your family a whole bread baking workshop with your family I want this place er it's in good see I'm opposed to buying that was my slicer from when I worked on that keyboard it was on a keyboard rush to rim it was there it was a keyboard until not that long ago and I worked on the kibbutz with my cousin a religious keyboard and I worked there for a few weeks in the summer because the Australians got is our journey to January so we have the summer in Israel and we have a great time slicing bread that was my love affair with bread right Israel has the best bread you know that you it's very hard you go to so they sit down they put all this crazy bread in front of you so this year on the trip I didn't want to gain so much weight so I but I always tried not to eat the bread the last two days I said off too bad I started eating it but so when I was in Schiller at the Schiller winery with ami kaleriya he told me that the mother weed of the original week that they use in the world was from Israel that is so interest right yeah so I know how you know correct that exactly is bad what usually I says works baby you know there is like a little Hindi waking up over there I told her story she goes I've got the baby I don't know if I can come you know said you can come in where are all mums if you need to hold the baby during the show that's okay because that's what we do right so okay just so much food here in front of me between the bread and the Buddha there but this is what they would await this is a Buddha but I am a Buddha plate but it would happen oh I don't doubt it for a second Melinda's getting your clucky with a baby oh look yellow yeah Mel's like the granny she likes to hold them and then give it back when they cry yeah so cute so cute they grow up so fast and about sealing them right and keeping them healthy this is like you know a show all about you know sound mind sound bodies you know so we're having a great time over here eating okay so tell us a little bit more about some of your food philosophy with with a bread and and and sharing and and everything that you do well my food philosophy is quick good quick healthy right at Whole Foods and share it with everyone share the love share the love I love that something about bread you know hi so never goes anywhere that without breaking bread I always have my starter and I always have bread in the fridge ready to bake at any time fermenting in my fridge I sometimes let my breads ferment for 72 hours or even three four days but once I let mine sit in the fridge for a very long time or on the cat on the counter for very long time now insiders are gonna the counter is going to force the cashier basically right so that's if you leave it unto warm and yea it grows and then it will send delicious but it was focaccia precise and flat yeah so I always have a loaf in the fridge ready to bake at any time the longer you let it ferment the more it breaks down the easier it is and I've had some customers who are Celia I would I wouldn't recommend it for celiac because I'm not a nutritionist I'm not a doctor and I don't know these things but I did have someone who said that they were able to have sourdough bread that was fermented for at least 72 hours there you go very specific yeah she said that if it was less than that then she still felt it I had someone with Crohn's who came to me and said that this was the only bread they were able to eat so it really it does help a lot it helps out with people who can't have other foods right but like I said I'm not a nutrition guy so I can and she's putting it illegal clothes right what's with the rice so I can say what would work and what wouldn't work but if you want you can try it right I would take try and let me know how it goes I think it's so great it's so exciting if people want to get into bread baking sign up for high Suri's workshop so you can spice and zest calm there's a relinquish space in there cool quick email yeah just sign up for the workshops I think I even though I've already done a workshop with high up or high so he tried to teach me Melinda no Mel wasn't met me Dini Barry M Fusco and we did not stop talking we had so much fun so much fun with Dini that was great we need another summer workshop yeah we'll do a bootable workshop definitely that would be great all right so even if like even people in this industry are always looking to learn more and more I'm always looking out there for more everyone this has been an amazing show I told you it's going to be packed with so much stuff with Melinda Michelle and hi sorry talking about all out all the things that were passionate about food and we hope you had an exciting show like we hope you enjoyed the exciting show as much as we enjoyed making it okay sure voice is coming up we've got a lot going on the next couple of weeks so I hope you'll tune in every week our show is sponsored by marzipan bakery one taste says it all we have music sponsored by our friends at ket up right up until this clip benching we have mark zomick's live lunch wishing everybody should watch Ilan happy eating [Music] [Applause] [Music]