و أقول في القرآن ما جاءت به آياته فهو الكاريم المنزل و أقول قال الله جل جلاله والمصطف الهدي و لا أتأواله أسأل can you break down a way for us to work towards achieving forbearance and good manners not only towards our parents but also towards our siblings الحمد لله رب العالمين والصلاة والسلام على عبد الله و رسوله نبينا محمد و على آياته و صاحبه و جمعين this is a very comprehensive question and an excellent question working towards achieving al-Hilm and achieving good manners towards parents and siblings is something which is a lifelong effort really it's something which you have to continuously work at it's not something which comes necessarily easily or necessarily comes after the first try there is a narration which mentions that حلم إنما الحلم بتحلم that حلم or forbearance and forbearance is not being quick to take retribution not being quick to have a go back at somebody not being quick to seek revenge or to reply or to respond to somebody it comes from التحلم it comes from practicing it it comes from imagining yourself to be like that and trying to implement it day after day and week after week and sometimes falling short in terms of good manners towards our parents and our siblings I think the first thing is to realize their status to appreciate their status I think when we understand and perhaps if we go over the Muslim family course Insha'Allah you would see the status of the parents the close relatives the siblings and so on and knowing that status and knowing the reward of keeping ties with them and knowing the punishment of the one who breaks the ties with them that is something which is a big motivator to keep those good manners going but ultimately it does require a change in mindset it requires a person to not to have that mindset of excuses of that I can't because they're not nice to me or it's been difficult for me but to actually say no, this is my duty to Allah it's not about them as people it's not the fact that they are treating me well or not treating me well but this is about me and Allah and it starts with correcting the relationship between you and Allah Sufiyan Ibn U'ayyina رحم الله تعالى he said كان العلمة و فيما مضى يكتبون بعضهم إلى بعض الكنيمات and among the things that the dilemma the scholars they used to write to one another is من أصلح ما بينه وبين الله أصلح الله ما بينه وبين الناس whoever corrects what's between them and Allah will correct what is between them and the people so correcting what's between you and Allah a change in the mindset and constantly trying to respond in the way that is better وَلَا تَسْتَوِي حَسَنَتُ وَلَا سَيْئَا إِدَ فَعَبْ بِلَّةِهِ أَحْسَنْ respond in the way that is better and trying to achieve the moral high ground trying to be the one that always responds in the way that is better and taking yourself to account when you don't when you fall short saying seeking forgiveness from Allah and then seeking forgiveness from them and then trying again and keep on training yourself change that mindset see yourself as being a person who can be for bearing who can have the best of manners learn and learn and learn and learn and every time you learn something about this try your best to put it into practice I think that is the kind of cycle and the kind of process through which you'd be able to do that it is a comprehensive question and that is what Allah made easy for me to mention and Allah most best if you have any questions you'd like to see answered as part of this series and you can email us at questionsatamau.org


Breakfast, took my vitamins, got my pickup all loaded up, we're headed to the big truck. That's a truckin' to do today. See you when we get there. We do have another guest appearance by Karen herself today, here on the dashboard, bossin' us around today. We'll see how she does. Yesterday, I was not very impressed. In all honesty, I don't need a GPS with what I do. I know where I'm goin' all the time, but sometimes it's just nice to have the company and have someone that talks back, you know? I love talking to you guys, don't get me wrong, but my camera never talks back to me. I have to wait for you guys to comment in the comment section. So please do leave me a comment down below. I really like that. I like the feedback, but while I'm here in the truck, I'll just have to stick with Karen. So Karen and I, let's roll tights, trailer up with stuff going to Michigan and Ohio. Michigan, Ohio and Virginia, I believe. The event that I gathered yesterday, so it's as clean as she can be. I feel good. I always feel better. I'm less in here because I've got all my stuff right here with me. In my backpack, I've got my tool kit, all the basic tools that I would usually need. I got my cleaning supplies, microfiber towels and stuff. Make a sharp right turn. We just started, you're already, doesn't think there's a road here. Why do you think I'm on that road? One second, she'll figure it out in a second here. She's a little slow in the mornings.  I'm glad you could join us today, Karen. Wake up, have a coffee. Per century, 4.1 gigabytes worth of updates. It's totally out there still. So what is this, Canada? It's getting cold. So we have arrived despite Karen's best efforts. Get the zipper. I'm gonna have to crawl out of here to get the zipper. This is a complicated jacket. Which one of you guys sent this to me again? Got this like two years ago. And I had a jacket that I used last year, but that jacket's all old now. So I have to replace it with this one. Ah, there we go. I think we got it. Hey, come on. Why can't I figure out zippers? I'll have to do this outside. But it'll get loaded up. I got to open up the roll tight and get it all ready. Lug butter, that grease bowl is still doing its job. It's been about two months now. So once again, we're all loaded up. Michigan, Ohio, Virginia and Virginia. Now I got to tarp it. I used to hate tarping. Now I just, you know, release the emergency brakes. Then actually putting tarps on the load, right? I love these trailers. I love them. And that's how you tarp a load. In case you were wondering, that is the most efficient way. I don't even know how much these trailers cost. I've heard people say these roll tight trailers are like $80,000. So it's a little more expensive than the regular tarps, but it makes for a happy trucker. It still works, just in case. I'm not expecting to need it, but you never know where Karen'll lead us. Blame everything on her. Maybe that's why I brought her back in here so that I can include her in the vlog. So I have someone to blame for all the mistakes I make. It's all Karen's fault. Our arm, let's cut out of this lot here. It's a little bit wet here and I don't wanna kick up too much mud onto the frame of my truck if I don't have to. I wanna make sure that rust is pristine and visible to all who wanna see it and prevent it from going further. Well, like I've said, can you pass vlogs? Don't worry, we got plans. We have plans, yes. We'll see what happens. Stick around until next summer. We'll see what happens, all right? See what we can get done over the winter. I guess I can say that I'll have more work to do next summer if everything goes the way it's supposed to. But that's okay, cause it'll be worth it. Nice and easy, nice and easy. Freightened my trailer, got a trader, nice. As I came out of my mouth, maybe not. Let's just drive like a responsible 33, almost 34 year old Canadian. Manitoban, to be exact. Canada's a big country. I always find it funny when people think, like from outside of Canada, think they know all about our country because they know one guy in Toronto. Everybody knows a guy in Toronto. Pull some feathers here, all right? Toronto is not Canada, okay? Toronto is its own thing. It's Toronto, Toronto, Toronto. In the country of Toronto. It's the largest city in Canada. It's just, if you visit Eastern Canada, let's say the big cities, like you go to the US. Say it's someone from Europe or Australia. It comes to America for the first time and they go to New York City and then they go home and tell all their friends, I know all there is to know about America because I've been to New York City. All right, there's a lot more than just our cities. If you wanna go visit Toronto, it's a beautiful city, beautiful city, but there's so much to see here. I live here and I've traveled across the country for a living and I still haven't seen half of it. I've seen all of the major cities, but aside from the cities, the country itself is so big. I've seen a lot of it. I've been to every province of territory except Nunavut. One day we'll change that. I don't know if you guys remember when I picked up those Roll Tights, those sort of new old ones or the old new ones.  That's where it came from. We bought it from our friends in our bird and now we're gonna go back to our friends there and ask them to please load it up for us and it's gonna go somewhere. I don't even know where. It's a 48 foot step. It's distinguished. It'll do the job. It's all right, I'm just going around. So these are the new numbers that we got on here. These are, this is 416 DR because it's a drop deck and it's a Roll Tite. That one over there, I don't know why it doesn't have the DR on it yet. Maybe they're waiting for the letters to come in or something. That's 417s, a 416, 417. Those are our 48 foot step decks, the gray ones. We're gonna take this up to Arbor early tomorrow morning. They want me there at 7.30 in the morning again before the good Lord even wakes up. So I guess we'll be on our own in the morning. And when I come back and then I gotta bring the other one back up there and I think I'm dropping it there. So we're going to Arbor twice tomorrow. So I have to try to be out of here with the second trailer by around noon. Unless it's gonna drag out into a long day. We'll let tomorrow worry about tomorrow.  Did I show you it? I don't even remember. I got so used to the Roll Tites, I've been spoiled. Having to tarp a load was like, what is this nonsense? I'll show it to you one second, let's head over there. Good night, girl.  Everything's all good to go. She'll be here waiting for us in the morning. First thing in the morning. We'll see you at 5 a.m., okay? You better be ready to work, okay? Go to bed early. Don't stay up all night with your friends. Kids. Up here is the load I loaded this afternoon. Just give you a quick look at it. Almost got it done with one tarp. Almost. But didn't quite reach all the way around and it had some sharp pointy corners up there. So I had to go under there and put carpet under there to protect it. I gotta, you'll see it there. See, there's a red tarp underneath. It didn't quite cover the back. I got a tangle of tarp straps back there. Ah, yeah. So that was my afternoon. And believe it or not, I'm tired now. So I'm gonna go home and let the dogs finish off this vlog. And three, two, one, party! Yes! I can poop, I can poop, I'm so excited. I gotta go. Let me out. The trap there opened the door. Diesel. You ain't kicking him. There was some water. Pointer? I see a hole again. Mom's at the, let me outside. I'm looking in the sleep. You ready? I tried high and it still didn't open. Get him, get him. Bring him over here, Diesel. No, no, no, no, no. This is a family channel. Get him, get him.  Come on, Chevy. I'm gonna stop letting him win. Take your chair away. What's up, Pointer? How you doing? Is this your auntie? Did you try to yell at me? I'm recording, Diesel. Oh, why didn't you say so? Hello? Is this your new Weasel vlog? No, it's not. It's just the end to my vlog today. It's a Weasel vlog. He told me it would be a Weasel vlog next time. That's what you said last time. He has a point, Dad. You did say it would be a Weasel vlog and then you let me in. It's true. Okay, Diesel. So, you had to share the vlog last time. Yes, it was very unfortunate. People were very upset. I'm sure you were commenting lots of mean things. I was very sad. I don't, I actually didn't get any comments. They kind of liked seeing everybody. Yeah, I liked it too. I didn't wanna be in the vlogs. See, Diesel? No. It's mine. Oh my, it's so mad. So mad. No, Bill, that's nothing new. Diesel is mad. Yes, you are true. I'm happy with you. Look, look, Diesel, show them how happy you are. Show them how happy you are. Come here, come here, show them how happy. I'm a very happy guy, guys. Yes, yes, yes. Dad is holding a tree behind the camera so that we'll do stuff for him. Diesel? I'm so sorry, man.   I'm so, so. It's true. Diesel can't lie. But it's also true, Dad has a treat. Okay, so maybe I do. Chevy, did you know that today I went trucking? What? Was there treats? There was. Well, it's a treat for me. I like driving trucks. Trucks are scary, Bill. Can I have a treat now? Chevy, focus. Focus here, we're trying, we're trying to vlog here. I just want the treat that's behind the camera. It's just right here. Can I just have a little bit? Just a corner? Just a corner? One second. Oh, oh, that's nice. Yeah, that's nice. It's like a finger. Finger tastes like treats. Dad, Dad, the treat.  So here it goes. I don't believe him. I don't think he's gonna give it to us. I just gave you a whole big piece. I stole it out of your hand. He didn't even give it to me. You still got it. Weiner, what would you do for a treat? Oh boy, I might even pretend to like you. Is that enough? It's very hard. I don't know if I can actually do it, but I'll try. Chevy, is there anything else you wanna tell the vlog? This is the end of my vlog. It's a weird old vlog. It's not diesel. This is the end of mine. Chevy, anything else you wanna say to the people? You guys are all very, very nice, good, nice-looking people. Now get Dad the treat. The treat is right there. I'm gonna make out it again. It's like all the caribos is treats. Why don't you just love me for me? Take another one. Chevy, you just had one. You don't get two. Who's sitting? Frank is sitting. Okay, you get, you get this one, okay? Take it nice.  I just might. So that's what I come home to every day. Britt does that work again. And I've gotta go to bed early because we gotta be up early tomorrow to start 5 a.m. Gotta be up in our bird bright and early before the sun comes up. So I better get to bed early.   So thanks for watching tonight everybody. I appreciate it. We'll be back again tomorrow and be in early. Actually, it'll be pretty long day tomorrow. I think I'm going to Arbor twice. Back and forth, back and forth. Both those roll tights. So hopefully they work properly. They're a little different opening and closing. I'll have to show you. We'll see you then. Take care.


everyone and welcome to Nora's Cove. I'm Yoshida and here at the Cove we do budgeting, finances, DIYs, planning, minimal planning, all that great stuff. So if that's something that you'll be interested in, hit that subscribe button. Also hit that notification bell so that you're notified whenever I upload content. All right you guys, so we're gonna hop in. So when you start my sand, I have not done my weekly. We're doing monthly. I've kind of already pre-planned my monthly and the monthly calendar. I actually like to do that off-camera because I can kind of really focus. But with you all, I mean if you'd like to see me do my full monthly budget routine, let me know. So this was last month. A lot of this, let's go ahead and review. Let's just review and I'm gonna open up to my June calendar. I'm gonna use this new marker here. Uplift got paid and it wasn't the fifth. It was actually I think the 13th. So let me go back. Yes the 13th. So I need to make a note of that. Capital one, Citibank, Barclays. Barclays actually, I think I just gave them like 74 dollars. Carnot number two for the month of May. Yep, that got done. T-Mobile, I didn't do T-Mobile. Just X them out. I didn't pay them. That's another story. I later found that I could have paid them, but I just kept kind of like spending the money. I'm just being honest. PayPal, they got 50, car insurance, got paid. GoDaddy, Instant Ink, and I have uplift twice. I kept wondering why I was running out of room. I'm like, I shouldn't be out of room. I haven't added that much thing. So let's go over the income. So we estimated $3,500. We had two slow weeks, if you remember me doing some weekly budgets, and we ended up getting $3,217. Nails, we estimated $60 and we ended up getting $95. Norse Cove, we estimated $200. We ended up getting $101.45. And then a miscellaneous of $100. Those were some returns on some things I did. So our total ended up being $3,513. Okay, let's move on. And that was May. So let's move on to the month of June. Happiest here, y'all. We are halfway through the year. That means Christmas is right around the corner. So I'm just going to go down here and highlight because I'm going to try to stick everything on here. Okay, for income, we have hair, which is our first source of income, which is like our main source of income. We have nails, y'all. I wanted to stop doing nails this month, but I'm trying to make it to August that'll be a year that I've restarted. And I'm only like a three week break right now. So I don't know what I'll make. I'll just put $160 down here for nails because I think by the time they come back, it'll be three weeks, so it'll be the end of June. Hair, we're going to do $3,200. In summertime, people are going to brace. They're not really getting a lot of hairdos. My natural girls, they're not coming in for blowouts. So we're going to bring that down to $3,200. And then we have Norris Cove. Let's talk about it. I don't know. Like I'm ready to just be a consumer and I really don't want to give up because I do enjoy making the stickers. I enjoy doing inserts like this. But like I said, before in a previous video, I have some budget things planned. So we're going to rock with Norris Cove. I basically have to get on the ball to make those things happen. So right now, I'm just going to leave Norris Cove at $150, guesstimate it. And then I'll do miscellaneous. And at the moment, we'll leave that at zip. So let's see what we have. That's $380, $480, $530, $3,580. No, $380. Hold on. Let me see. Trying to math. Trying to math without a calculator. Oh, well, no. Okay, let me just use the calculator. It's better. $3410. I'm like, what? $3410. Okay, so now let's start with the bills. I'm going to start off with the first. We have cloth and paper, which is already came out. And that's $38. I kind of want to stop next month, but June has already come out. So we've already paid that because I don't want to sell. Matter of fact, I may have miscellaneous because I want to sell my box, but I've opened everything. So I don't know. Amazon on the second. I'm going to try not to ramble. I think that was 1589. I ordered some things. Community. What did I give community? I think I gave them 40. Shopify is due on the third. And I've already have the money in the account for that. And I think that was going to be like $43. It was like $42.89. Something like that with the tax credit one is done. The next bill will be the 11th. I feel like I'm missing something on the six through the 12th. I know I have more than those two bills. Let me go back. That's why I like having a year's worth of inserts in my planner. Sorry about that. So I like to have a year's worth of inserts in my planner so that I can kind of go back and see what happened or if there was something that I missed. Canva. I have Canva for the seventh. So I knew it was something and I don't have it written here. So when did I think Canva was coming out? I'm just going to take this out and put Canva. I'm not going to look for my little stickers right now. I'll do that later. So Canva and Canva is I think we gave credit 130. How much is my Canva? I think it's 1377. I'm having a brain fart. Okay and then on the 11th I have card note number one and let me explain to y'all. I really want to pay my card off but I want to kind of be to get to the point where I can move my card note number one up to the first of the month. It's really like the second week but I want to be able to move it up to the first of the month. That's why I try to pay off so many of those first of the month bills which I have succeeded in and that way I can be able to pay extra if that kind of makes sense. And then on the 11th I have Chase which is a new card and actually my first bill is on like $40. That's pretty good.  I've had it so long and I got one increase and I just keep I don't know why I keep running up being about a $500 limit. 17th we have Citibank but that card is like my tough times card when things are tough because you can make a deposit. How can I break it down? You can make a deposit and I have it linked to my bank account and it may take a day for the money to come out but if I need something I can get it and I know because I get paid on a daily basis I know I could have that money there to cover it if that you know if you understand that. Citibank and then Citibank gave me an increase y'all. I guess that was a good paying everything off but I'm not even going to use it. I ain't even going to use it. Okay Barclays they're the highest one we're just going to put 80 for them because we don't know how this month is going to go and then on the 21st we have our second card note card note number two and that is 181.60 and then the 28th I feel like something's missing. I know I've paid a lot of stuff off but I feel like something's missing. It is missing. Car insurance is on the 28th at 206 and I just realized um I mean I had a big sticker here. On the 21st we have T-Mobile but actually I have them on the 19th. I'm gonna put a slash here. The 19th, let me make a note over here because I just set up arrangements for that amount but the total will be like 418 for the month. Okay I should have paid it when I had it and the last bill of the month is a GoDaddy. That is my email connected to my website and that's $7.41. Now I'm going to do a little comparison because I just feel as though I'm missing something. I don't know why I just feel like there's a bill that I'm forgetting. Let's see let's go over this oh uplift because uplift is new. I can't believe I didn't put uplift. Uplift let's do on the 13th and I think that's around let me see uplift. I just put 40 so we'll get 40. I'm gonna try to pay that off soon and let me make a note in my calendar about uplift on the 13th. I'll come back in with the little cute little stickers later if that's the case. Let's see what else I may have missed. We did credit one oh Walmart. I paid off Walmart last month. Hallelujah. So I don't owe that. Capital One City Bank Barclays. I'm getting these credit cards down. I'm knocking them down PayPal. PayPal. I forgot PayPal and Insta Inc. Yeah PayPal. I'm gonna give them 50 and PayPal is due on the 25th. Did I pay that? And Insta Inc is due Insta Inc is on the 15th.  I think I didn't finish this calendar. That's what it was y'all. I didn't finish this calendar. That's why I'm having to add stuff. Okay let's do a little totaling. I want to double check to make sure I'm not forgetting anything. G-Mobile PayPal. Okay I just looked at my PayPal statement today because I wanted to purchase something but I'm going to double check it. So I'm going to add these up and be right back. Hey guys so the total is $2,495.27. So let me tell you what I did forget. As I was calculating I realized I forgot booth rent and there's no date to that but for the month I paid $1,000 so I've added that into that and so again that's $2,495.27. Okay so let's do a little subtracting because I realized something like this time last year I got back into my cash envelopes and I was really making a point to stick to it because I wanted some you know extra change for Christmas and so cash stuff is coming back. Let's see 34 so that leaves us with $914.73. I want to be able to put $100 in savings. This is just a guesstimate. I want to be able to give Christmas at least a hundred so that makes it $814.73. It was something else that I wanted to put in. I definitely know I want to do the Christmas fund and e-fund. I want to at least have $100 in there as well so I'm going to take $200 that makes it $614.73. Cash envelopes I'm doing $100 for groceries but I need to do actually $200 for groceries leaves $414.73 because there'll be some other things and again this will be like a little cushion. If you are new here I am not a zero-based budgeter I would love to be would love to be but because my income is inconsistent I have to guess to make my numbers. I like to leave this little cushion sometimes this does not just come out the way I want it to but I want to be able to leave a little cushion just in case things go south like I could end up making just $3,000 for the month and as you can see there's a $334.10 here and then there's $414 so if I was to take this away from that that would leave me $3,000 so I would at least get my bills in so bills are going to get paid okay bills are going to get paid that cell phone I needed I needed for business so I don't know why I did that to myself but oh so while I'm at it I'm going to mark off the things that I've already paid and that has come out cloth and paper Amazon communities come out and wait no Shopify I've paid this will Shopify is there so all I'm waiting on are these things so let's hope for a good gene budget wise I do apologize again for being late with the budget but I just had so much going on and then I have good weeks where I'm just like yay I'm energetic and popped and money's good and I'm focused and then I have those weeks where I'm just not as focused and this week was just one of them I just wasn't focused but I really tell you this planner here is what keeps me accountable because I can do my budgeting in here as well on the go so like when things come up I write them in here and then like see I have everything in this cow I have everything in here um all my bills listening here this is what I should have pulled out over that reminds me I didn't put Netflix but I just send my husband the money for Netflix it's only like $30 $25 so there's money to put that there but yeah so this is my gene budget I hope you guys enjoyed today's video um again if this is your first time watching and you enjoyed today's video please do me a favor hit that subscribe button also hit the notification bell so that you can come back for more content like this and I'll see you all in my next video bye


This video is sponsored by our 30 day diet and habit change program, 1K30. Go to 1K30.com to learn more. Oh, that's so good. I forget how good mental soup is.  That is delicious. Hi guys, it's Shavo with Life is No Yoke and today we are making three Middle Eastern recipes that we grew up eating that are delicious, nutritious and happen to be plant based, but you won't notice, which is part of what's awesome about Middle Eastern food. So we're starting off with the like classic, classic, classic, we're making falafel. Falafel is probably my favorite food. I'm gonna say it's my favorite food. It's so, so delicious and it's one of those things that it's like easier to make than you think. It takes a food processor. I'm using the Vitamix food processor attachment today. You'll notice I'm using quite a few Vitamix products in our recipes today. This isn't like a product placement thing. This is just what we do for work. We are affiliates for the Vitamix program. So if you're in the market for a food processor attachment, I'll show you how it works. It's really, really cool. Neither Lenny or I grew up having food processors in our house, food processors in our houses. So we kind of had to like learn how to use one and what it's good for and it had to earn its keep because it's not small. So it had to like prove to us that it belonged in our house and it does and one of the reasons it does is because of homemade falafel. So the only prep work that this takes is you have to soak dry chickpeas the night before. So we bought a bag of dried chickpeas. They're available almost everywhere now. If you're having a hard time finding them, they're often in the like Mexican food section. Sometimes they say chickpeas, sometimes they say garbanzo beans on the bag. So I soaked them overnight. They've about doubled in size and all I'm gonna do is dump the water out and give them a quick rinse. So you'll notice that they're way less slimy than a can of chickpeas. And I think that's kind of the consistency that we're looking for here. We are gonna use canned chickpeas for our third recipe today in Homest. That's how we make our homest. We always have a can of chickpeas in the pantry and so, oh, how many am I gonna lose? All right, so to make homest, you need chickpeas. That's the main ingredient, falafel. Lenny's mouthing falafel, not homest. We're making falafel first. So you need chickpeas. Wait a sec, to make homest, you need the same ingredients for the record. Chickpeas and spices. Anyway, we're making falafel. Chickpeas and onion, parsley, any kind of flour you want. So this is a really easy recipe to make gluten-free. You can use chickpea flour, oat flour, almond flour.  If the spices are what is like a hurdle for you in making this, skip some of them. Like the main ones really are, it's cumin. Cumin and garlic is like, if you have that in your pantry, still make it. All the other ones are a bonus that will make it taste better. Okay, we're making falafel. We've got a pound of chickpeas. It was a pound when it was dry. I wonder what it weighs now. More probably, because it sucked in some of that liquid. A pound of chickpeas, tablespoon and a half of any flour that you want. I should mention that we're using Tori Avery's recipe. She has some great recipes on her site and we've made this falafel recipe from her before and it's super good, so we're making it again. And we'll link the recipe below so that if you want to make this exact one you can. We are using baking powder. That is to make them a little fluffier. That's an optional ingredient according to the recipe, so you don't have to do that one if you don't want to. And then I'm chopping up a small onion. I don't have to do a perfect chop job here because they're going into the food processor. But for falafel you really want a good consistent homogenous texture. So I am gonna give it a rough chop so that it has a good chance. All right, parsley is the next one. I actually, there's two kinds of parsley. There's curly parsley which is what this is and then there's Italian parsley. And I literally in the grocery store aisle yesterday when I was grocery shopping was like Middle Eastern food curly parsley, Middle Eastern food Italian parsley. And I should have known it's curly parsley. That's what my gut was telling me but I wanted to make sure. So it is fresh parsley. The recipe only calls for fresh parsley so I needed to Google it. So it calls for a fourth of a cup. I'm gonna eyeball it. That's more than a fourth of a cup. That's about a fourth of a cup, right? My eyes are watering from the onion. So that's cute. Oh my God. Maybe don't chop a raw onion when you're doing a video. How do you get around that though? Everything that delicious has a raw onion in it. All right, three to five cloves of garlic. The recipe calls for it and she says she prefers roasted garlic but I do not have time for that today. So we're using minced garlic. You can obviously use roasted garlic. You can use garlic cloves, whatever. The flavor of garlic needs to be in there. So that was four cloves of garlic. One and three fourths teaspoon of salt. But you know what? That's kind of the main flavor. So I gotta be salty. Any fried food has to be salty I think. Where's my fourth? You'll fast forward me doing this obviously, right? No one wants to watch me put salt in a blender. Are you sure? Yeah, especially because I don't have the right. You're so pretty though. I don't care. Okay, salt. My eyes are bleeding. Okay. Do you want to take a break? No, no breaks. The kids are at daycare for like two hours. Let's do this. Okay, cumin, two teaspoons. So like I said, cumin is the one that you don't want to skip. If you have barely any ingredients and you're still wanting to make falafel, don't skip the cumin. It smells like a street, Jerusalem street food. Okay. Cumin, one teaspoon coriander. Coriander, did you know, is just dried cilantro? I think I made that up. Oh my God, I hope I didn't make that up and then said that to everyone. It smells so good.  Okay, coriander in fourth of a teaspoon black pepper. I don't ever measure pepper. I just, here you go. Crackety cracks. Ground pepper. All right, cayenne fourth of a teaspoon. I've probably had this cayenne pepper for like four years. Oh, don't smell that one, it's pepper. All right, pinch of ground cardamom. Cardamom smells so yummy.  This one, totally skippable. I'm sorry, Tori Avery. This is an expensive spice and if you don't want to go buy it because you're making falafel once, don't go buy it. But if you make it all the time, go buy it. She says a pinch, but I'm going to go with like a man pinch. Not a baby finger pinch. Okay. Man pinch, why? I don't think so. Okay, just so we all are clear what I'm doing here. I know this setup looks like a little bit different for anyone that doesn't have a Vitamix at home. So this is a Vitamix A3500. That is part of the Ascent series. Any of the Ascent series will fit the food processor attachment on top. This is the food processor attachment. It's like a blender container and it sits right on top of the blender itself. And then it recognizes because it's like a smart system, it recognizes that it's a food processor and not a container that I'm about to make smoothies with basically. So all I'm going to do is turn this on and wait until it's like a fine paste. So I don't want it to be chunky and I don't want it to like turn into hummus basically. I need it somewhere in between. I need it to be able to like form balls. So in the recipe it says look for couscous consistency which because we're Middle Eastern, we know what that is but not everyone knows what couscous is.  Good question. It doesn't say on here because she's not using a Vitamix, but what would you do? It's a trick question. Food processor. Oh, trick question, rude. I just want to look and see. I don't think it's done yet, but I want to look inside. Cool. It's actually close. All right. I am going to blend our food process a little more because I think that's too big of a consistency and just a reminder that the food processor only has one speed. So I can't like ramp it up to 10 and go faster. It's just. So I'm waiting for it to kind of cave in on itself because you can see at the bottom it's starting to become. Yeah. So at the bottom it's mixing more than at the top. So I'm actually going to do take this out and stir it around and then put that back in. Is that blade sharp? This blade is sharp. I'm used to blades not being sharp on a Vitamix but this one is. So we don't let the kids play with this one. Okay. We are going to pulse it just a little bit longer to get the right consistency. There it goes. So that's kind of the consistency that we're looking for. Looks good. Okay. I grabbed a bowl. We fixed my mic. We are putting this in the fridge because falafel is better when it's cooled. Even if you're making falafel like out of a box which I do sometimes, you still have to cool it for like 15 minutes to a half hour in the fridge. It has to like sit. And I don't know why. The science of falafel but it does have to cool. So this one you let sit in the fridge for an hour to two hours depending on how much time you have. This is the consistency we're looking for. You can clump it together. It's kind of like that magic sand. What's that stuff called? Kinetic sand. Kinetic sand if you have or have had young kids in the last 10, 15 years.  Basically make sure that there aren't any chunks in there which it looks like there aren't at all. So that's good. And to make sure that there's no like dry flowery bits in there at all, which I don't see any. So that's good too. And it smells already like falafel. Like if you ate this plain, I think it wouldn't be bad. But obviously we're gonna be looking for that like delicious fried dark brown exterior and like a yummy cooked through but soft interior. Okay, so I'm covering it and throwing it in the fridge for an hour. And then we'll come back and we'll fry it. So in it goes. All right, I'm gonna clean up this recipe and then we're gonna move on to the next one. And the next one we're making is one of our recipes and it's one that's like, in our meal plan we make it a handful of times, not a year I would say. We make it like every few months. And it's our lentil soup and it's absolutely delicious, super flavorful and I think easier than falafel. It's more of a like one step thing. And in this one, we are featuring the immersion blender the Vitamix immersion blender but any old immersion blender will do on this one or even just a regular Vitamix or blender container because we're looking for varied textures. So I'm gonna clean up the kitchen and we'll come back and make lentil soup. The kids are off, but the dog is not. Okay, so we're back to make lentil soup. This is a hefty, it's like heavy. It's like a real machine. So this is the Vitamix immersion blender. They finally came out with one a couple of years ago and we're gonna use that in the soup but you do not need one of these to make the soup. You can use any blender.  We are gonna use this because we have it and it's cool and we wanna show you and it's easy because I can just stick it into the pot itself instead of like ladling soup into a blender. So it's just the easiest way to do it.  So it's technically a one pot plus immersion blender recipe which isn't bad. So we're gonna do, we're looking for the same kind of flavors as the falafel with this lentil soup. Lentil soup is one of those things that Lenny orders every time we go to a Middle Eastern restaurant. He's like, where's the lentil soup at? So we had to kind of make our own because a lot of times actually lentil soup is sneaky and uses chicken broth. So we're using veggie broth in this one just to make sure that it is plant-based and delicious but you can use chicken broth and it is also delicious that way. Okay, so the recipe calls for like a half a cup of each of these. I'm not gonna measure it because it doesn't actually matter. You just want all these flavors in.  I should start with the onion but I'm gonna finish this as I already started. Okay, so for, get out of my way, gigantic. Okay, it's actually not gigantic. It's much smaller than the actual Vitamix. In fact, I sold one of these to a friend that lives in Manhattan because she has just like the tiniest New York apartment. She's always wanted a Vitamix but just doesn't have like the footprint for it in her apartment. And so she got one of these so she can keep it in a drawer and she makes her smoothies. She puts them in a mason jar, shoves this thing in and makes a smoothie in the morning. I think that's pretty cool. Okay, onion. I think I'm just gonna do a half an onion in this case and the chopping matter is a little bit more here because only half the mixture is gonna get blended up and the other half stays. So I am gonna use oil in my pan to saute but if you're a whole food plant, face person just skip the oil. You already know that. You know how to saute with just water. All right, carrots. Also calls for a half of a cup. Use your heart. Our kids actually like this soup and so I am going to put extra carrots in because that's their favorite part. They kind of like pick the carrots out but there's so many lentils stuck to the carrot so it's all good, right? Do you remember when we first got our oldest to eat the soup and he was like not really wanting to and so we fed him just the carrots that came out of the soup and then we also put sweet potatoes in and fed him those because they looked like the carrots and he like didn't really know the difference and then we just fed him the soup and he eventually like ate like a full adult serving of the soup but we had to like slowly ramp him up. Great trick.  Like it's like a home, what's that called? Comfort food. Comfort food. It's like a comfort food. Lentil soup. And. What's so great about lentils?  Just going to tell you, Lenny lentils. The great thing about lentils but really the great thing about lentils is they are like packed full of protein. They're like a sneaky protein punch. So if you are trying to eat less meat or if you're like trying to find healthy ways to get more protein into your diet, I know protein is kind of like a fad right now. We've always needed protein but if you're considering your protein intake, lentils are a really, really good and quick and really inexpensive way to get protein in.  Lentils so inexpensive and pack a great nutritional punch. So those are always a good option if you are on a budget. All right, so the onions are going into the pan. You want to follow me for the sizzle? Come on over, MTB crib style sizzle. Oh, I wanted a bigger sizzle than that. All right, what a disappointing sizzle. I'm gonna throw the celery in and then we'll chop up the carrot. So I think like I said, I'm not like a classically shaped trained chef by any means, but does feel like every soup we make starts with celery, onions and carrots, no? Like that's like the basis of a soup. Sounds right. Yeah, so we're sticking with that. All right, so I'm gonna finish chopping these up and then we're gonna cook these down, saute them for about eight minutes until the onions are translucent and then we'll check back in for the next ingredients. All right, I'm gonna add the rest of the ingredients to the soup now that those have had a chance to saute down. So tomatoes, let's see what they look like. Just a little brown. Adding tomatoes in. I'm adding half a pound, so like eight ounces of rinsed chickpeas or lentils. Lentils need to be rinsed just like rice does. You could use any kind of lentils here. Brown, green, red, these are brown. They're all very good for you. They all would do fine in the soup. Run on out of salt. All right, if you're low sodium, just skip the extra salt, buy low sodium broth. You do not have to use that much sodium. We are using a quart, right? Is this a quart? I don't wanna do math. I think it's a quart. Four cups. And you could buy low sodium on this too, if you want, obviously. Or you could make your own vegetable broth, which someday we'll probably do, but not today. Not today. Why? Because we have four kids. Four kids, three kids, five and under and a dog. And that's enough for me. Don't need to make my own broth. Okay, one teaspoon of cumin. Cumin, again, is one of the main flavors. You're gonna notice in all three of these recipes we're using cumin. That is just like the flavor of the Middle East cumin. One teaspoon. Extra steps in our kitchen. Time, fourth of a teaspoon. We have time on hand because we like making our wild rice soup. And this is like one of the main ingredients. So we always have dried thyme and we always have bay leaves in the house because of that. But if you don't have time, skip it. Not a necessary ingredient. All right, time. I'm looking at my computer. That's why I'm not looking into the camera. Time, cardamom, fourth. Again, skip it if you don't have it. But it is a very elevated flavor. Like, it tastes like a fancier chef when you use things like cardamom. Like for sure. Gives you the upper edge on impressing people that you're feeding. And we're gonna use curry in this one too, which I don't know if that's like a traditional usage of it, but we like the way that it tastes in lentil soup. So we're gonna use a fourth of a teaspoon. It also just makes the color less ugly and brown. All right, we added all the things. Now we're gonna bring it to a boil, cover and cook for like 40 minutes. Lentils are notoriously hard to cook for a long time because, or they're notoriously hard to get soft. So they need to cook for a long time. So I am gonna wait until it boils and then put the lid on and reduce it for about 30, 40 minutes and then check them. You do not want like hard little stones in there that would be gross. And then once it's all cooked up, that's when I'm gonna add in the, or that's when I'm gonna process them with the immersion blender. So we're gonna let that boil. Kind of looks like beef stew right now. So come back when it's boiling and we'll put the lid on. We're gonna get set up for the next, actually before we do that. So we're making falafel. It's not quite ready to take out of the fridge yet. And we're making, and we're making peek-a-boo. And so we're making falafel. It's not ready to go yet. And we're making lentil soup. If you're having a meal like this, and honestly, I don't know that I necessarily would serve falafel with lentil soup. We're just showing you three recipes that you can use. I wouldn't necessarily meal plan these together. When Lenny goes out to a Mediterranean, or a Middle Eastern restaurant, he orders a falafel sandwich and lentil soup, which is why we're making it. But I have some time right now while these things are processing. So I'm gonna make a Jerusalem salad, which really is just cucumber, tomato and onion. And then it goes on the side of all three of these things, basically. So we're gonna quickly throw that together. So the trick with Jerusalem salad is just to chop small. It's gonna be more delicious the smaller it is. I distinctly remember my mom, who is not Middle Eastern, having to impress my dad's family. And she felt like the best way to impress them would be to chop as small as she possibly could in her Jerusalem salad. Like that was an important thing for her to prove that she was a worthy wife, which is hysterical now. Okay, we are, we're gonna make kind of a small Jerusalem salad just to serve on the side. We're gonna make like pita falafel sandwiches. You can have falafel without having it in a pita sandwich. A lot of people eat it just like on a platter, like a falafel platter on rice or with hummus. But we like having falafel sandwiches. So this is one of those things that you put inside the falafel sandwich. Inside the pita pocket is a Jerusalem salad. I cannot eat falafel without a Jerusalem salad. It's like part of the process. The other thing that I love putting in my falafel is like these pickles that they're like these canned pickles that you can only get at specialty grocery stores if you live in the United States. I don't think we have any right now, but I wish we did, because those are my favorite. And there's a lot of like sauces and stuff that you could do on this. A lot of store-bought sauces, but also just like a simple tahini sauce that you can put on. Trader Joe's sells a sauce called Srub. It starts with a Z. It's like Z-H-O-U-G and that is a really good flavor packed sauce that has this flavor profile in it that's spicy that is really yummy on falafel pita sandwiches. All right, so just chopping up the cucumber. So cucumber and tomato really are the main ingredients in a Jerusalem salad. I like onion in mine. I don't know that it's a necessity, like if everyone does it that way, but that's how I like it. And then I squeeze on some lemon and salt and pepper and some olive oil and that's it. I'm sure there's like lots of different ways to do a classic Jerusalem salad, but that is how I do it. And I was born in Jerusalem, so you have to just listen to me. It comes on my passport, this recipe. Okay, I kid, I kid. So we've got small chopped. Gonna throw some onion in, not a ton. Just enough. Do not learn knife skills from this YouTube channel. But I'm sure someone has a great YouTube tutorial on how to chop correctly. That is not me. Get a good knife though. My life has been like changed from having like a good chef's knife. Can we link this knife? Is that a thing we can do? Yeah. All right, we'll link this knife out for you because it's like clutch. We gift this knife to people for like big life things like weddings and stuff. I don't think we can afford to gift people Vitamixes. It's a, that's a nice gift. Okay, maybe for close friends and family. We have gifted them to close friends and family, but they get the reconditioned ones. Oh, that's another story. Okay. They're like new. They are like new. And no one would, we tell them they're reconditioned. Sometimes they are. Okay. Lemon. I'm going to get this gangly one because it needs to go. Our soup is boiling. You want to come over here and check it out. All right. We'll just unchild lock all the cabinets so that we can get a top. It's funny, but it's like not funny. Okay. So it's boiling. You can already see that the lentils are starting to like puff up a little bit, which is good. So I'm just going to throw the top on, turn the heat down, and I'm going to set a 30 minute timer and then I'll check them after 30 minutes. Do, do, do, do, do, do, do. Hey, you guys watch me press this button 30 times. All right. So all I'm doing to flavor this is tiny bit of olive oil. Oh, heavy hand. This gangly lemon. Don't be afraid to use your gangl stuff. Like that's perfectly fine inside, right? I learned this trick. You do it in your hand so that you can collect the seeds. Like, see that? All three of the seeds are in my hand, but the juice goes through. So smart. All right, lemony. And then salt and pepper. And that is it for Jerusalem salad. You could get fancy and add like parsley and stuff too if you wanted, but it's not how we roll around here. And my guess is that some people put garlic in here too. I don't because our tahini sauce has a lot of garlic in it. So I don't need to like be overloaded, but that's gonna go on the side of our falafel. And it took like three minutes to make. As long as you have the ingredients on hand, you should definitely make a Jerusalem salad for the side. So Lenny just asked if we could make a Jerusalem salad in the Vitamix and the answer is like, kind of. We do make our detox salad, which is carrots, kale, cauliflower, and purple cabbage in the Vitamix. And it's like rough chopped kind of into small chunks. You could do that. I wouldn't recommend it, honestly. I don't think tomatoes and cucumbers have the right consistency to break down. The reason that the detox salad works so well like that is because of what those ingredients are like heavier and more like coarse. So I think it's easier to not smash them up. I don't know how you would not get pico de gallo with cucumber in it, basically, if you used a Vitamix. All right, so we finished making our Jerusalem salad. We're gonna move on to making just a basic, classic hummus in the Vitamix container. So like pointing with my big knife. So come back for hummus in just a second. We are moving on to hummus. We're gonna use the small container because we're only gonna make like one can's worth of chickpeas. If you wanted to use the traditional 64 ounce container, you would need to use more chickpeas, two or three cans I would say, to make sure that the blades grab it all down and make it creamy. So hummus is one of those things that there's like a million different ways that you can make it in consistencies and whatever. Basically what you're looking for is tahini, garlic, lemon, chickpea, blended up in a smooth consistency. You can make it like ultra pillowy soft, amazingly smooth restaurant style by soaking your chickpeas overnight. I already did that for the falafel so like I didn't need to do it for this one too. You could use a can of chickpeas and cook them down to remove some of the skins and make them even softer. I'm also not gonna do that because we're making lentil soup. This is how I would actually make it which is dumping a can of chickpeas into my blender. It's gonna get pretty dang smooth. Could it get smoother? Sure, do I care? Not really, would you? Probably not. Are you a chef? Why are you on this YouTube channel, right? Okay, so we're using one can of chickpeas here, also known as garbanzos. I am gonna take the liquid of this out and I was just gonna pour it down the sink but I can't because the liquid in a can of chickpeas is like magical. It's called aquafaba bean water basically and we use it in our morning pancakes because we run kind of a plant-based house. We don't put eggs in our pancakes so I have a jar that I keep in the fridge that I just pour chickpea water into and then I use it in what, he just made a gross face, like he's not the one that makes us use aquafaba in our pancakes, weirdo. I know it sounds like kind of weird and maybe not something that you have thought to do before but you see how it's kind of the consistency of egg whites? That's why it's perfect and it actually can whip up to like a meringue like egg whites can, like you can make actual stiff peaks of egg whites so we'll use this in our pancakes now. What else can you make with aquafaba? Maneys, like people make like mayonnaise out of it? Basically anything you can make egg whites out of you can make with aquafaba which I think is pretty cool. All right, so as I mentioned there's like a lot of different smoothnesses for hummus. You could definitely make this in a food processor and you'd probably get a very good texture. We already use the food processor so I wanna show you something in the blender. You also could do this and pop off the skins on each one of these. That would make your hummus smoother. If you have a high powered blender like a Vitamix like yeah, you're putting skins in but like it's gonna crush them down so I'm just not that concerned.  That would take you like eight minutes. So if you've got the time and a crappy blender feel free. I don't today. Okay, so we've got one can of chickpeas in there. Save the water. And then tahini is the next ingredient. Tahina, tahini, however you wanna pronounce it. It is ground up sesame. So it's similar consistency to like a natural peanut butter if this is an ingredient you haven't used before.  So you wanna make sure to stir it up. This is a really, really delicious ingredient on its own. Like you could just drizzle this itself on veggies or something but it is one of the main flavors that you're gonna taste in hummus even if you didn't know it was in there. Most people know chickpeas are in hummus but not everyone knows that tahina is. So we're gonna use quite a bit of this. We're using three-fourths of a cup. Almost as much as we are the chickpeas. So it's almost a whole can of this. Kind of crazy. That feels like too much but I guess we'll see. Can you make your own tahini? I've never done it but I'm sure that you can. You just have to buy sesame seeds in bulk and grind them up like you would make homemade peanut butter. All right, so the tahina is going in tahini, tahina. I don't wanna waste any. All right. We got three-fourths of a cup. Now lemon is the next main, we said chickpeas, tahini, lemon, garlic. Those are the four main ingredients in a hummus. There's tons of different kinds of hummus that you can make and on our website we've got a Thai curry one and a black olive one and a sun-dried tomato one and all these fancy ones. This is like the base of a hummus. This is like if you're gonna start a hummus, you do this and then you add those things. Unless you're making like a chocolate hummus or like a snickerdoodle hummus or something, then you would skip the garlic and lemon, right? Our kids like chocolate hummus. I still don't know how I feel about chocolate hummus. But if you're into it, you're into it. All right, six tablespoons of squeezed lemon juice. That's like a lot. My hands are gonna be very squeezy after this. Why would I squeeze directly into my face like that? Come on. How many lemons is six tablespoons, do you think? Like three lemons worth? Use up my gangly one first. I'm gonna get the seeds out if I can. Oh, yeah, let's do that, right? Okay, so let's not waste this one. So that's one. And then maybe like a half of a lemon. Peeled, okay. Get yourself a cute lemon saver. It tells your husband there's a half a lemon in here. Don't open a new one, right? All right, yeah, good call. Since we're using a high-powered blender, we can very easily just felt wrong to be juicing something. This feels wrong. Better for your tooth. The pith nutrients.  The Vitamix obviously can like handle the skin and in some recipes, we do leave the peel, I'm saying skin, but I mean peel. We leave the peel on because we want that super strong lemon flavor. In this case, I don't think we do. And again, it can break down the seeds, but like if I can see them, I'll take them out. And we can always make it more lemony if it doesn't taste lemony enough, but we can't like un-lemon it once we lemon it. So all right, three cloves of garlic. Again, I'm going with easy minced garlic. That's two, that's three. Teaspoon of cumin. Remember cumin is kind of the ingredient that goes in all three of these. Cumin is what smells like the streets, the street food in the Middle East. One teaspoon of cumin. Keep looking at the recipe. Kosher salt and pepper to taste. So this is personal preference. And they do a hearty crack of each. And I think that's it. And then the kind of trick to making really, really smooth home. Well, there's two tricks. If you're gonna be using a Vitamix or a blender, you want a blender with a tamper like the Vitamix comes with because you wanna be able to push the ingredients down into the blade from the corners.  So you'll see when I'm doing it that I'm gonna be pushing from the corners down so that everything hits the blade. So that's trick number one to get a homogenous like very smooth consistency. The other trick is to add ice water. You may have seen this on the side of my table here. We're gonna add ice water as it's blending to get an even smoother texture. That's kind of like one of those tricks that will make it even smoother without all the hoopla of like boiling and soaking and all of that, okay? So I'm gonna blend. I'm gonna slowly ramp from level one up to 10. The blender does best on its highest level. So that's 10. You can see I'm pushing, it makes it working. But for a second so that I can pour water in without it spilling everywhere. Ice water, it's not easy to pour. So right now it's like mostly processed but it could definitely use a little bit more. So next time I make this I would get a cup that has like a pour spout but my sous chef didn't know that. I'm gonna add more for you too. Back to work. All right, so you can tell why this hamper is like so important in this. Like I'm working hard to get the ingredients into the blade and that's gonna help me like make that consistent smooth texture. So this turned out really, really well. You could make it smoother but I think this is pretty legit. What do you think? Yeah, looks good to me. It's smooth, it broke it all down. I know the blender sounded kind of scary but that's just it doing its job and it working hard. And remember, your Vitamix comes with like a pretty good warranty. So if you do mess it up they can always help fix it for you. But homemade should not be one of those things that your blender can't handle but it does sound like it is struggling to do it but it can do it. Should I taste it? Should I taste it? Yes, nodding, yes. Yum. It's very tahini-y but in a good way. But I think I want more garlic. We're used to like, we buy garlic hummus so I wanted to like taste garlic here and a little lemony here. So I'm gonna put another half a lemon in I think and another teaspoon of garlic. And then I think it'll be perfect. So one whole lemon basically. One whole lemon. I'm gonna crack a little more. I like stuff very flavorful. I think this is a excellent like start especially if you haven't like had that much hummus before but I don't know. I like everything like packed. Packed with flavor. I'm gonna go more. Add a little bit more water. Really hard to pour out of that. Okay, this will be to make like while your kids are napping. It's definitely loud but that's okay. You can trust us. We're Mr. and Mrs. Vitamix. You can trust that your blender can do this. It can do it. That is beautifully smooth hummus and my guess is it's gonna taste even better than it did before. Like that's what you would expect to see at a Middle Eastern restaurant. Thick, smooth, consistent. Yum. Way more flavor in that like that. So extra of everything basically. Really delicious. Yum. Really good. I'm really happy with that. So again, you could like add a bunch of different stuff to this to like make it more exciting. You could do an olive hummus, a sun-dried tomato hummus, whatever. It is a jalapeno. I mean, you walk down the grocery aisle and there's like 30 different kinds of hummus. The point is chickpeas, garlic, tahini, lemon makes the base for any good hummus. So we've got falafel that are almost ready to fry. We've got a soup that we need to check on in two minutes and we've got our homemade hummus and our homemade Jerusalem salad ready. So we're like pretty close to having a full Middle Eastern meal here. So hang tight, we'll come back to show you how to immersion blend the soup and we'll fry up the falafel. All right, we'll come check on our lentil soup. It's been on low heat for 30 minutes and then I turned the heat off and let it steam for like another 10 just cause that's what needed to happen today not cause that's in the recipe. All right, let's check the consistency of the lentils. We're looking for a tiny bit of chew, but nice. I know they're ready because it just broke apart in my hand. Those are perfect. So you don't want them to be like smashed completely but you want them to be, to like hold their shape but be soft. So now I'm moving, come over here please. I'm moving all the big chunks of veggies over to this side. I don't really want it to blend up any of the like carrots or celery or anything. And I'm gonna throw the immersion blender in to make some range of consistency in here. So we talked about any immersion blender we'll do, any blender we'll do. You just want some of the lentils blended up. I'm gonna turn it up. Okay, here we go. One just flew out. All right, so right now that looks kind of weird but when you mix back in, now you've got that kind of classic lentil soup consistency. See how it looks like it's a creamy base now? It's not, it's just blended up lentils. So you could keep going if you wanted. You could blend a little more. I think I might just a little bit more. Right? Like we said, not the most beautiful soup.  You can smell the cumin. You can smell the onion. And there you go. Homemade lentil soup. You could always go smoother. In fact, you could blend down this whole thing if you wanted to. I like some consistency in mine. And so I'm gonna keep it like this because I think the kids will like the carrots. If I was serving this to just Lonnie I might keep blending but because it's going to the kids. I'm gonna keep some carrots in there. There we have it, lentil soup. All right, so the next thing we're gonna do is fry up our falafel and then we'll serve you a full feast. Be right back. It's gonna be like pipe and hot but yes, let's try it. You just want to try it. Oh, that's so good. I forget how good lentil soup is. It's like one of those soups that you're like, well, lentil soup, it's so good and flavorful. That is delicious. It doesn't need anything on it either.  It's a full thing on its own. That is delicious. And I don't know why we don't make it more because it's not that hard to make.  Come back for falafel. Getting the falafel out of the fridge. Remember we had to cool it for one to two hours. Looks exactly the same. Like you shouldn't see a change. It's just something in the chemical makeup of it needed to do that. Okay, so you can form your falafel balls. You want like two tablespoons basically of falafel dough. I just eyeball it and I make sure that my hands are wet either with water or with oil. And your oil, you can use any oil that has a high smoke point. So sunflower, avocado, canola oil, whatever it is. And you want to roll your ball like that. So it's like tight but not like firm and it should stay all together. And if it doesn't stay together then you got to troubleshoot the batter a little bit. But this is what it should look like. And I'm just going to test one to see if my oil is hot enough. So the oil should be about 360 to 375 degrees. It should bubble when it goes in and it should take like one to two minutes on each side to brown. So each falafel should take four or five minutes to make. So it looks like it's pretty good. I am going to turn it up just a hint. I don't have all day. But that is what it should look like in there. So I'll make a couple of rounds of falafel with you guys on camera here and then we'll serve you up this meal. And hopefully you will be inspired to make some of these delicious Middle Eastern dishes using your blender. So my method for this is going to be to use a slotted spoon and then I'm going to put each ball when it's fried up on a paper towel. We don't really use very many paper towels in the house but when you are frying falafels kind of need something to soak up the oil. I guess you could use like a tea towel if you wanted to as well. We're going to use paper towels today. All right, so I can tell that that middle one is already getting brown on the bottom. So it's time to flip it. That is perfect. That's exactly what you want it to look like.  You don't want that. You want it to stick together like that. So see how when I flip it, like barely anything comes off. That's what you want. You can use two spoons if you want. Okay, so you want them brown all the way around. I've got about an inch and a half of oil in here. You could go higher if you wanted. So that middle one is really the color that we're going for. That is perfect falafel color. If your oil is too hot, they're going to cook on the outside, they're still going to be raw on the inside. So it's kind of a science that you need to be watching them at all times. Just like a deep fryer. Like the more you put in there, the temperature of the oil goes down. So I like to do four or five at a time and then make another batch as opposed to like throwing. I know I could probably fit 10 or 12 in there but they would take longer to fry like that. So I'm going to get some paper towels ready.  That is their purpose here. So another trick is to keep everything as close as you can to your pan so that you don't get oil like everywhere in your kitchen. You just keep everything right by you. All right, so let's check on that middle one. So the oil could probably be higher in my pan. You see how around the middle it's not quite cooked all the way around? So I'm going to cheat and turn it on its side for now but I'll add more oil for the next round so that it's higher, so that the middles get cooked at the same level. A lot of troubleshooting when you are first making something like this. Just always do kind of a practice batch. Don't reach your hand into hot oil. It's not a good idea. So I'm cheating and turning these on their sides. The next batch we won't have to do that for. Fry my babies. 12, 15. Just want one perfect falafel for the picture. Just put it at the top. So these are taking a little bit longer to do just cause I'm having to fry the sides but otherwise it would be, they would be done by now. All right, falafel, glistening. These look great. And I think they're gonna be super flavorful and pack a good punch. I'm gonna throw a little more oil in for the next round here, which means it'll take another minute to heat itself up. Forgot to say, falafel is one of those things that you absolutely could bake. You do not have to fry falafel. Fried falafel is the classic traditional way that's how you would be served it. In any country in the Middle East, they're gonna fry up a falafel. But if you're like on a health journey and you're wanting to make some healthy recipes for yourself, you can absolutely bake a falafel. They just turn out like a little more dry. They still have a crispy exterior and like a more squishy interior. They're just a little more dry. They're not like the falafel that you're used to having at a food stand. So just keep that in mind when you're making them that they're not gonna turn out exactly like this.  That is deep fried. And that's what makes it so delicious. Same thing with the air fryer, I think. I think you could get a pretty good, the air fryer would probably give you somewhere in between. We've made falafel only once in the air fryer and I know that because they didn't turn out as good as they turn out on a pan with oil. So we did it once, we said we did it. They were good, they were edible, they were dinner that night, but like I haven't tried to make them again in the air fryer because they're so much better in oil. But you absolutely can make falafel in the air fryer or in the oven and it'll be delicious. It'll just be a little less delicious. So I'm just waiting for my oil to heat back up because I added some more in. And then we'll do one more round. But I think this batter makes like 36 falafels or something. Trying not to say balls on camera.  I have to go pick up the kids at their daycare so I make them a protein shake for the car. So now's a good time to blend it, right? Black seeds, can you hear? Black seeds, frozen banana, oats, chocolate powder. That worked perfectly. Did I have it on nine? That's their after-school snack. They get like all excited to have protein shakes in the car. And the only sweetener in there is the protein powder. So that's kinda cool. All right, ready? There we go. That's the sound we want. So it's kind of like making sand castles. Like they're not gonna stick together unless you push. Like you have to use a little bit of pressure to get them to stick together. But then the frying itself makes a little jacket for each one so they stick together and stay together. These look great, don't they? Yeah, they look great. I feel like you should throw it through the air fryer just to show the difference. Nah. No one's got time for that today. Maybe later. After we pick up the kids and bring them to their doctor's appointments and come home for naps and have snacks, you guys get it. If you have kids, you get it. Okay, this one is already browning, which is telling me I should turn my oil down. It's kind of like a, there's no way to like tell you exactly what to do. You just kind of have to watch it. And the more you make them, the better you get at eyeballing it. That makes sense. Those look great. Frying them up. All right, we'll get the pitas ready. You can eat bread if you're healthy. But- Oh, I was talking about the puffer falafel. Oh. Yeah, falafels are healthy. And a healthy lifestyle is about having balance, right? It's about having balance.  You can keep going and make all of them. We're going to stop so that we can show you guys how to put them together and so that I can pick up the kids on time. So, pita, so the falafels themselves are done. You can eat them like that. Like we said, you can like eat them on rice. You can eat them on a salad, whatever you want. We're making pita sandwiches because that is how we like to eat them, but also because they're pretty for you guys watching on YouTube. Whole. Flip it. Okay, so normally when we do this for dinner, and we actually do make falafel for dinner quite a bit, I would also have like a purple cabbage. I think it's technically called red cabbage, which is weird because it's purple. Like a slaw made out of purple cabbage, just because I like that on mine. But we're not going to do that today because we are highlighting the falafel themselves. So, now you pick the best ones. Usually I get better pita too. This is kind of a hurt pita, but that's okay. Okay, and technically that's all you need. But we're going to put some Jerusalem salad on there. Usually if I was making this for dinner and I was like serving it, I do a thin layer of hummus on the inside, and then I would shove some vegetables, some Jerusalem salad at the bottom, and then I would put the falafel in, and then I would do more Jerusalem salad on top, some slaw and the pickles if I had some, and then I would put tahini dressing all over the top. Because we're like showcasing this on like a visual thing, I'm not going to do any of that because it'll just look soggy, but that is how I would serve it if we were eating it for dinner. Do you want me to put Jerusalem salad on it? Okay, we did it. We made three Middle Eastern dishes using like all the different Vitamix products we possibly could possibly could in the time that our kids were at daycare this morning. So I'm pretty impressed. We made falafel using the food processor attachment. We made hummus using the small container, and we made a lentil soup using the immersion blender. All three of these are plant-based, packed full protein, nutritious, filling, and one of the, like they're all things that you don't miss meat or dairy products in. Like you don't notice that those things are missing. These are all things that you can make for dinner. Would not recommend making all three in one afternoon. Not ideal, but you can easily make a falafel dinner and please almost everyone at the table. You could make this lentil soup for lunch or dinner, and please almost everyone at the table, and hummus is one of those things that you should just have in your fridge all the time. So if you don't feel like buying it at the store, you can make it, it's amazing.  And if you have any ideas on what we should make next, write it in the comments below and maybe we will do it. Thanks for watching you guys. Have a good day. Why am I so awkward at the end? You made it through all of this and now I'm just so weird. All right, tying my shoes and going to get the kids. I forgot to try the falafel. So Lenny wants me to try the falafel on camera, but I did just eat one of the falafels off camera and it's absolutely delicious, like not at all how good I was expecting it to be. I was like, oh homemade falafel, yum. This is like legit very yum. So I will show you that on camera so that you can witness me biting into it and agreeing with myself that it's delicious. It's delicious. It's got the crispy outside, the cooked through but soft inside and the flavor is spot on on these. I know I said you could skip some of the spices, but if you're like really wanting to make this like perfect, don't skim it out of the license. Falafels, I'm going to doll this one up. I'm going to add pickles, slaw, hummus and tahini sauce and then that's an edible falafel sandwich and a perfect one. Cheers.


It's time for the Lawn Gene Chronoscope, a television journal of the important issues of the hour, brought to you every Monday, Wednesday, and Friday. A presentation of the Lawn Gene Wittner Watch Company, maker of Lawn Gene, the world's most honored watch, and Wittner, distinguished companion to the world-honored Lawn Gene. Good evening. This is Frank Knight. May I introduce our co-editors for this edition of the Lawn Gene Chronoscope? Edward P. Morgan and Bill Shadell, both of the CBS television news staff. Our distinguished guest for this evening is the Honorable Jacob Javits, United States Congressman from New York. Representative Javits, what are people writing their congressmen about these days? What are they most worried about? Well, people are worried about whether the peace in Korea will continue. They're worried about whether there's any chance to disarm the world and look after the grave problems posed to mankind by the atom bomb and the H bomb. They're worried about taxes. I think if you add them all together, Mr. Morgan, they want to know how we're going to work this thing out. They know the world's in a tough spot. What are we as legislators and presidents and people who run the show going to do about it? Have the legislators got the answer? Well, every legislator has to have some idea himself, and I think that synthesizing, as I think I explained a minute ago, what the people are worried about and what they're thinking about, my feeling on it is this. First, we've got to have a shield of protection until we can work out some agreement with the Soviet Union and the communist bloc on disarmament and real control, not just word control, of the H bomb and the atom bomb to see that they're not used to destroy it. They're not used to destroy mankind. By a shield, I mean military defense, of an adequate kind, and we're putting up a good deal of money and have a lot of alliances for that. And behind that, behind this shield, we've got to integrate the whole free world, east and west, economically, socially and morally. And if we set our feet upon that path, I think we can make it work, have prosperity for the world and a reasonable feeling of well-being without feeling vulnerable at the same time. This is the best compromise I can see in the present cleavage between the free world and the communist slave world and the best way I can see in the next 10 years to reconcile the two. Mr. Javits, you're a chairman of that subcommittee on foreign economic policy in connection with the stabilization trade between the east and the west. What are the chances of ending the foreign aid as far as the economic side is concerned? Well, there's quite a good deal of disagreement in the Congress on that. I'd like to tell you very briefly, first, what I think, second, what I feel is the general opinion in the Congress. I feel that 0.4, that is technical assistance, is extremely important in enabling people to use their own resources to the greatest possible effect. We spend around figures about $200 million a year on that. I think that's a very cheap buy for the value it gives the free world. That's on 0.4. That's on technical assistance. Now, on economic assistance, it's pretty much boiled down to a couple of special economic programs in India and Pakistan and in the Near East, including the Arab states and Israel. And these take in round figures about $225 to $250 million. Other than that, everything is military aid. Now, I think we're cutting down economic aid too fast considering our own best interests. I think that the 0.4, the technical assistance program, is too limited considering our own best interests. But nevertheless, that's the prevailing view of the Congress and it's going to be a fight to hold even that. And my guess for the future is that you're going to see military aid plus a very modest amount of special economic aid and technical assistance somewhere in the area of the amounts that I've just mentioned. Well, let's, if we may, develop Schadell's question for a bit as to what you found were the most practical ways if our foreign aid is not going on in perpetuity. What we can do? What about American investments abroad and that sort of thing? Well, Mr. Morgan, may I first say why we have to do it and then say what we can do? The reason we have to do it is because we are by all odds the richest and most fruitful country in the world. To give one little comparison, the total amount of American production and output runs to something in excess of $370 billion a year. The total output and production of all of Europe, which has 200 million people and round figures as against our $155 million, comes to less than half of that. We are by all odds the greatest creditor nation. The world can't live economically, the free world, unless it's in cooperation with the United States. The world just can't make the grade economically. Standards of living are too low, too much of an invitation to communism. Therefore, we've got two things to do, one trade and the other investment. Let me just interrupt for a second and I hope it's not throwing us off. Can we operate independently ourselves? We can't possibly operate independently for many reasons, one militarily. Nobody in our country, in his right mind, with the exception of a few on the fringe, think we can go it alone, 155 million people standing off the whole world. That's, I think, pretty silly in terms of actuality. Secondly, there's so many scarce materials that we ourselves need to get from the world, like tin and rubber and antimony and incidentally uranium, the very essence of our defense today, which comes out from outside the borders of the United States, that we can't go it alone, either militarily or economically. Now, to refer to our previous subject then, we've got to, one, open up trade in the whole world and in the United States. We do a foreign trade now of about 25 billion dollars. We've got to double it in order to put the whole free world on a really sound basis. How do we do that, Mr. Jabber? I think we do it very largely in two ways. One, by helping other nations with their problems in the technical assistance field and in the economic aid field, which we referred to a minute ago. Secondly, by helping other nations to make their currencies convertible. In other words, making trade in the world based upon currencies which can be interchanged. That isn't the case today. And finally, by giving a little bit, giving a little bit on the import markets of the United States, which are unduly closed to the world, considering our very powerful financial influence in the world and the fact that we are, by all odds, the greatest creditor nation. Mr. Jabber, can you convince your Republican colleagues that tariff should be lowered? You have that issue coming up very importantly in the next session this evening. Exactly right, Mr. Shaddell. We have the issue coming up. We're going to have the benefit of the report of the President's Commission on Foreign Economic Policy headed by Clarence Randall and including our own Jock Whitney from New York and a great many very distinguished people. And I'm rather hopeful that they will make the facts so eloquent than the facts are eloquent that many of my ultra-conservative Republican colleagues, whether they like it or not, will have to be convinced. This is just the facts of life. Congressman Javits, do you feel, or as a result of your investigations on the committee, is it possible that private venture capital can supplant government grants abroad and do a better, more healthy, healthful economic job? Well, there's certainly no question about the fact that they can do a better economic job. They're more flexible and not tied to political considerations. They move right into the heart blood of a country's economy. The question is whether they can be made to move abroad. And we've taken a lot of testimony on that. Incidentally, the amounts involved are not great. Today we're investing abroad something under $2 billion. If you made that $3 or $4 billion, it would make the most enormous difference in the whole world in terms of prosperity. That is in the free world I'm talking about now. Now how do you do it? The people that do the investing say you've got to concentrate on giving them some tax advantages for investing abroad, on making treaties with foreign countries so that they aren't going to be discriminated against as between themselves, that is Americans who are investing and local people who are investing. And finally, on seeing that currencies are convertible, the subject that I talked about before, I think we certainly ought to be able to do that in an administration which has such strong support in American business. Well, of course, this whole pattern affects our economy and it affects the working man and labor. And that brings up another point that I want to switch to, if I may, domestically. By reading the papers, one gets the impression that the administration, so to speak, has a labor problem. Mr. Durkin has resigned as Secretary of Labor. There's a great deal of talk about the administration's pledge. If it was a pledge on the Taft-Hartley Act, what are your views on that, sir? Well, the administration hasn't the problem yet. It may have one, but it hasn't one yet. Mr. Durkin has resigned. I'm very sorry to see him resign. I think it's a very good thing to have a labor leader in our cabinet. Very useful. But he has resigned. Now, the important thing is whether or not the administration will follow through on recommendations of amendments to the Taft-Hartley law, which was something the President said he would do and which is something that Senator Taft considered the leader of the Republican Party in terms of the Congress was very much for and actually put in a bill to make a great many amendments. Now, the important thing is the American trade unions are for the first time since the Taft-Hartley Act was passed willing to see amendments to the law with their cooperation. I hit a four. They have just said they want the law repealed. They want no part of amendments. This, I think, is a very great game for the country in terms of the relations between management and labor. And I would like to see very much, and I'll do everything I can to see that the administration follows through with its amendments on the Taft-Hartley law exactly as originally outlined as in the best interests of the administration and in the best interests of the country. Mr. Javits, you're probably aware of an impression in Washington that has been prevailing the last few days. It seems that the Republican administration has given up on any amendments to the Taft-Hartley law. They'd like to avoid that subject in this next session and that the labor unions are out in the cold. Well, I notice that the administration is very carefully refrained from confirming any such thing and I shall certainly move heaven and earth myself and I think there are many who will join with me who are in positions like my own and respect of the administration to see that they do go through on recommending these amendments to the Congress and that we put up the fight to get them. As a last question, Mr. Javits, it's quite a long time till Congress reconvenes in January, but people are still talking politics. What, in your opinion, are the main issues that will face the Congress when it gets back to work? Well, I think I would say there are four issues. First and foremost, I think is the issue of taxes and fiscal policy. We're going to hear a lot about that in the new Congress. Then, this very labor point that we've just been discussing I think is going to come in for a lot of discussion. Also, foreign policy and finally, the whole foreign economic policy of the country which we talked about a few minutes ago. I think those are about the major issues which will face the Congress in the next session. Thank you very much, sir. Thank you. The opinions you've heard our speakers express tonight have been entirely their own. The editorial board for this edition of the Laun Jean Chronoscope was Edward P. Morgan and Bill Shadell. Our distinguished guest was the Honorable Jacob Javits, United States Congressman from New York. If you're contemplating the purchase of a very fine watch, it would be profitable to compare the facts about Laun Jean watches with the facts you have about any other timepiece. And you'll find that the facts about Laun Jean are convincing proof of surpassing quality. Factual evidence that in a Laun Jean watch, you have one of the world's very finest timepieces. In competition with the world's best watches, Laun Jean watches alone have won for excellence and elegance ten World's Fair Grand Prizes and twenty-eight gold medals. For accuracy, highest honors from the leading government observatories. For dependability, a position of leadership in sports, aviation, and in science. Yet, though Laun Jean is one of the very finest watches made anywhere in the world, a Laun Jean watch is not excessively expensive, for you may buy and own or proudly give a Laun Jean watch for as little as seventy-one fifty. And this is important. Whatever the price, every Laun Jean watches manufactured to the highest standards of quality, which have made Laun Jean the world's most honored watch. The world's most honored gift. Premier product of the Laun Jean Wittner Watch Company, since 1866, maker of watches of the highest character. We invite you to join us every Monday, Wednesday, and Friday evening at this same time for the Laun Jean Chronoscope, the television journal of the important issues of the hour, broadcast on behalf of Laun Jean, the world's most honored watch, and Wittner, distinguished companion to the world-honored Laun Jean. This is Frank Knight reminding you that Laun Jean and Wittner watches are sold in service from coast to coast by more than four thousand leading jewelers who proudly display this emblem. Agency for Laun Jean Wittner watches. Tuesday nights, there's suspense on the CPS television network.