02x05 - Spice Up Your Life

[bunniefuu]

[cheerful soul music playing]

[Meghan] This is amazing.

How many different
olive trees you have here?

Well, we have just over 2,000 trees,
and we have eight different varietals.

♪ For you ♪

♪ I live my life ♪

[Phil] This is the--
the first grove we planted here.

These are all a French varietal
called Columella.

And has really beautiful olives.

They've just got a lovely color.

♪ Sweet harmony ♪

[Phil] One way to think of it is
a whole year's worth of sunlight

distilled into just this liquid.

Oh, wow.
That's a beautiful way to think of it.

- If I squeeze this, it might, like...
- Go ahead, go for it.

- Should I try it?
- Yeah, yeah. [laughs]

[Phil] There you go.

- Sorry.
- Not at all.

[Jim] Don't get the lens.

Everything we own
is covered in olive oil, so...

This is the most moisturized
you could possibly be, working here.

- We have nice smooth hands. [laughs]
- All the time.

- [Meghan] What's his name?
- [Jim] Minuit.

[Meghan] Minuit?

- He's my dog cat.
- So sweet. [laughs]

Your dog cat?

Yeah, he rides in the truck with me,
goes to town with me, comes work with me.

- [Meghan] Oh my gosh, so sweet.
- [Jim] He loves people.

♪ Harmony ♪

[Phil] Come on in, this is the mill.

This is where all the olive oil is made.

- [Meghan] Oh, goodness.
- [Jamie] Wow.

♪ Oh, it's so sweet ♪

[Phil] It takes all the olives
from two trees for a whole year

to make one gallon of olive oil.

[Meghan] Wow.

Oh my gosh, look!

It's a huge process
and a huge undertaking.

But I think part of the joy
of all of these discoveries

is when you're starting to appreciate
the level of time and craftsmanship

that goes into the things
that we use every day.

It is so cool.

Really fun, right?

♪ Sweet ♪

♪ Harmony ♪

- It's very green and grassy, right?
- Awesome.

♪ Sweet harmony ♪

[music fades]

[birds chirping]

[soul music playing]

♪ Everything's changing, baby ♪

♪ Everything I do ♪

All right, so Jay Shetty

and his incredible wife, Radhi,
are coming over.

And I'm really excited
because I don't do a lot of vegan cooking,

though I love plant-based meals.

And they are both vegan,
and they're just an amazing couple.

I met them, oh, I want to say
a year and a half ago at a dinner party

at my friend Victoria's house.
My mahjong Victoria.

And the two of them,
they just had the greatest energy,

and I thought, let's all have some fun.

"Show me the ways
of how you make things flavorful."

Equally, I want to still welcome them
with something I think they'll enjoy.

So first things first,

we have a lot of guests
that love to have a glass of wine

and a lot of guests who don't.

So for my friends who don't drink,

I still want them to have something
that feels really special, flavorful,

and not just, "Oh, can I get you water?"

No, there's a lot more
you can have outside of water

that feels inviting and fun.

Let's get some soda water,

maybe some fresh raspberries,
some basil, some agave.

When friends come to see you,
it's a good time, so let's celebrate that.

Jay is a best-selling author and podcaster
who focuses mostly on personal growth,

and his amazing wife, Radhi,

is a plant-based cookbook author
and Ayurvedic practitioner.

So, let's start with some fresh berries.

Mix and match this with anything.

If you have strawberries at home,
chop those up, muddle those.

I'm just going to give this a little go.

This is just good old lemon juice.
And before I forget, I'm gonna grab basil.

If you have a muddler, use a muddler.
If you don't, use a fork or something.

You want to break that up a little bit.

Raspberries are so great
to use in things like this.

If you did all the herbs,
chopped them up, and you didn't strain it,

no one wants to feel like they're having
a salad in their beverage. Not great.

But no one's offended
by a lovely burst of raspberry.

Okay. Agave.

[upbeat music playing]

Jay's work really focuses
on mindfulness and staying present.

And I thought
we could infuse those practices

into what we're doing today
and using all of our senses.

I prefer soda water to sparkling water
when I do things like this

because it really gives you that
[sucks teeth] effervescent kick.

Now, as these ice cubes melt,
yes, they are so gorgeous,

but they're also going
to infuse some flavor as they melt.

Beautiful basil ones.

Now we have rosemary also.

Just a couple lemon ones there.

Maybe a floral one.

That's pretty too.

Fantastic.

And then a little piece of basil.

You don't want a full salad in the drink.
Don't put all of these things in.

But you can put a couple lovely ones
that give it a little bit of interest.

[music fades]

Delightful.

Okay. I'm gonna run and change,
and I'll make a third one for myself.

[upbeat music playing]

[Michael] "Herb your enthusiasm."

- Hi.
- How are you?

- Oh, I'm good. Thank you for coming.
- Thanks for having us.

- Grateful to be here.
- [Meghan] Glad you're here.

- I made some drinks.
- [Jay] Ah, this one?

- A raspberry and sparkling lemonade.
- This is so pretty!

[Meghan] We can always make
a little beverage look yummy.

- [Radhi] Thank you.
- [Jay] Cheers.

[music ends]

- This is amazing.
- Gosh, you're so sweet.

I love it. I don't love things too sweet,
so this is like the perfect combination.

- Me neither. A bit tart.
- [Radhi] Perfect.

It's good.

I love that even
if it's a non-alcoholic drink,

you can still dress it up
and make it feel special.

That's what we've had to try and master
because we don't serve alcohol at home,

so the trick has been every Friday night,
when we do games night,

I'm like, "What drink can I make to make
people not miss alcohol in the house?"

Wait, you do games night every Friday?

- When in town.
- [Radhi] Wanna come?

- Yes. What games do you play?
- Everything.

Mafia, Fish Bowl.
I want to do a m*rder mystery night.

- We have to.
- We're working our way up to.

- [Meghan] How many people do you have?
- I've a list of 40 people we send out to.

Sometimes it's eight and sometimes 40.

- You host 40 people?
- Yeah.

- Do you cook for 40 people?
- Sometimes.

- Most of the time, yeah.
- [laughter]

What?

- [Radhi] So fun.
- I don't cook.

- I organize games, I host.
- Yeah, great. Great. You oversee.

Radhi's the expert.

It's inspiring.
My mum and my grandma always hosted people

while I was growing up,
so I'm used to having a full house.

Oh my gosh.

Being away from family,
it feels so nice to be able to do it.

I get intimidated
by hosting for a big crowd.

Radhi messages me last minute going,
"Should we cancel?"

- But we end up going through with it.
- Yeah. "Are we sure we should do this?"

Exactly.

[Meghan] Well, I'm excited
because we have fun stuff today.

- I went to an olive oil farm in Ojai.
- [Jay] Wow.

About 40 minutes away.
Do you guys ever go to Ojai?

- Yes, we love Ojai.
- We have.

We took our team there
for a retreat this year.

- [Meghan] I feel you'd love Ojai.
- Beautiful.

And it's just incredible people
who care for the land,

and I felt really inspired to slow down
and appreciate this ingredient.

I said, "Okay, outside of the olive oil
and how we use it for cooking,

what are the things we can do with it?"

"Can we make beautiful soaps?
Can we do a beautiful body scrub?"

"Can we just utilize it
and really honor an ingredient

and how it can nurture you holistically,
inside and out?"

All those things we can do.

And I want to learn
some of your amazing recipes.

I thought, "Well, let's share
more vegan recipes and plant-based food,

and like, the richness of flavors
that I think people crave

and don't even know
that they would love so much."

- So you get to do all that.
- Amazing.

- Thanks for having us.
- For sure.

The best excuse and the best way
of spending time with someone.

- [Meghan] Thank you.
- Yeah.

- [Meghan] We're gonna have some fun.
- Ready. So ready.

♪ You're gonna love it ♪

[upbeat music playing]

[Meghan] This has been my craft den.

[Radhi] Wow.
It's like a little apothecary.

[Meghan] Isn't it so sweet?

- This is my dream.
- Right?

- Yes.
- [Meghan] We can get creative.

Try making some hand soap
using the olive oil I told you about.

Yes. Tell us. Teach us what to do.

- Ready.
- I love the idea of this.

But I have no idea where to start.

Okay, so this is a vegan,
really pure, clean soap base.

You can buy these online.

Thank you.

I'll give you that. Here's what we'll do.

Use this soap base and more of those.
Cut them into chunks. It'll melt faster.

We'll use a double boiler method.
I have three little pots there for us.

They'll all melt down. About 20 minutes.

We'll add in some olive oil,
then these molds,

I thought it'd be nice
to do a loaf of soap.

Pour in there
and we can add in different things.

If you wanted to put in oats,
different herbs or essential oils.

All the ingredients
are functional and beautiful.

Once it's out of this frame,
we'd carve it.

- Beautiful. Love it.
- [Meghan] Worth a shot.

[Radhi] Yes.

- [Jay] I don't trust myself with blades.
- [Radhi] Not sure I trust you.

- With that in your hand, honestly.
- [laughs]

[upbeat music playing]

[Meghan] Okay, into your bowl.

Give you a bit more over there.

- How often do you...?
- [Meghan] Craft? Make soap?

This is my first time.
We're in this together.

- Shall we?
- [both] Yes.

It's gonna go in the double boiler.

Here we go.

So glad I'm watching you.
I was about to pour it in.

- Oh, my. That would-- [laughs]
- I'm so glad you guys went first.

[Meghan] Ever melted vegan chocolate?
Or used a double boiler?

- I have.
- [Meghan] Of course you have.

- I rely on Radhi.
- Here we go.

Think about what you want in your soaps.
You have some essential oils there.

[Radhi] I know exactly which I want.
I think of soap as a morning thing.

Peppermint oil is just energizing.

- Peppermint and citrus.
- [Meghan] Wakes you up.

I'm thinking lavender and eucalyptus.
I seem to gravitate towards those.

I'm thinking I'll use the soap
for myself and family.

Realistically, what do we need?
Toddlers, bumps and bruises.

- Tea tree.
- I'm thinking arnica oil and tea tree.

- That's a good idea. I like this.
- Some lavender or something else.

- That's really nice.
- Yeah, gentle.

And now the olive oil.
Look at the color on that.

Oh my gosh. I need a sniff of it.

- [Meghan] Right? Just...
- Yes.

- [Meghan] Thank you. How we take care--
- Oh my goodness.

[Meghan] Mm-hmm.

- [Jay] Enough?
- [Radhi] You decide how much.

[Jay] You need to tell me how much.

[Radhi] Do what your heart desires,
or what your skin desires.

[laughs]

- [Jay] Am I taking...
- [Meghan] The glass bowl.

Then you'll pour that into your soap mold.

- Right. Everyone prepared?
- [Radhi] Ready? No pressure.

[upbeat music playing]

- [Meghan] Great.
- [Radhi] Nice.

[Meghan] Melted, look at you.

- [in singsong] ♪ He's a professional ♪
- He is.

- That was lucky.
- [Meghan] That was good.

- [Radhi] Now go. You have five seconds.
- [laughing] Five seconds.

[Meghan] Add some dried flowers
or fruits for decoration.

It's gonna be beautiful.

♪ Heavy lovin', baby, heavy lovin' ♪

Nicely done.

♪ Heavy lovin' gets me, gets me... ♪

[Meghan] Okay.

- It's really pretty.
- [Jay] Thank you.

Aw, it's like his love language.
He's made this soap for you.

[Radhi] This smells amazing, honestly.

- [Meghan] Good idea. I'll do that...
- [Radhi] With the hibiscus.

[Meghan] Mm-hmm.

- [Radhi] There you go.
- [Meghan] Thank you.

Pumice to give it a bit of grit
for exfoliation.

This'll be the most beautiful soap
of all time. Both of you.

- It is stunning.
- [Radhi] Gorgeous.

- [Meghan] Look at us.
- [Radhi] Okay.

[Meghan] We're gonna wait a couple hours.

- Thank you. Such a fun experience.
- Thank you.

Should we head to the kitchen
and start whipping up a feast?

- Yes!
- Let's do it.

[soul music playing]

♪ Say it again, my darling now ♪

♪ "I love you," say it again ♪

[Meghan] Well,
now that we've done our soap,

can you teach me some of your recipes...?

I would love to.

Yay! I'm so excited!
What are we gonna make?

We'll make a sweet potato
and green bean curry.

It is one of my weekly go-tos.

It's so easy. It's got so much flavor.

Creamy, sweet, savory,
spicy, all the things.

Then we'll make naan.
It's a traditional Indian bread.

I always wanted to make naan.

What can I get for you?
How can I set us up?

- I'll be your sous-chef.
- We need chopping boards.

[Meghan] I'm assuming
all-purpose flour, yeast.

Garam masala, turmeric and hing together.

It is a bountiful, bountiful pantry.

- How many sweet potatoes?
- [Radhi] Three is perfect.

- This is unbelievable.
- [Meghan] Green beans.

- Fresh curry leaves or dried?
- Yes, fresh.

We'll chop up the sweet potatoes first.

We're gonna chop these up,
um, really just cubed.

Honestly, this dish is kind of foolproof.
Cut it however you want.

[Meghan] Great.

- You okay? Don't hurt yourself.
- Yep.

- You're doing great.
- [Jay] I won't hurt myself.

Because this time
you're letting me follow your process.

[Radhi] You should see him
try to cut an avocado.

What Radhi does is go,
"Do what you think you should do.''

And I'm like,
"This is not going to go well."

It seems really loving and open,
but it's really...

- So painful.
- "Let's see--" [laughs]

It's for me to laugh at.
My entertainment, really.

[Jay] It is truly for your entertainment.

I'm so excited about this already.

[Radhi] The amount of spices, the smell
of spices always remind me of home.

- Where did you grow up?
- Um, I grew up in London.

My parents were born in Uganda,
my grandparents are from India.

So I just grew up
on the most flavorful, fragrant food.

- Mm.
- I'd wake up to it.

I knew dinner time.
I'd smell it from my bedroom.

- How wonderful.
- It was just, yeah.

- How long you've been eating plant-based?
- I was born vegetarian.

Then I turned vegan about ten years ago.

I say the secret to plant-based cooking
is spices and herbs.

If your cupboard isn't filled with spices,
you won't get enough depth of flavor.

- You don't feel like you're missing out.
- [Radhi] Exactly.

Right? So many people feel
you have to sacrifice something

to be able to eat plant-based.

But doing it this way, you don't feel
you're missing out on anything.

Yeah. I grew up eating meat.

I became vegetarian at 15, 16.
Plant-based when we got married.

- I've been through every iteration of it.
- [laughs]

Giving up cheese and chocolate
was the hardest.

It was more the education of that idea of,
"No, you can have flavor."

I love what you're saying.
The depth of flavor, the textures,

the amount of intentionality
behind what you mix and bring together.

I feel like since I studied Ayurveda,
I see spices as medicine every single day.

When I was younger, every cough or a cold,

my mom would take ajwain seeds
and turmeric and make a tea out of it.

And so I love all spices,

but I think I use them more medicinally
than I do for flavor in my mind.

When Archie was born,
I remember when his belly hurts.

- She's like, "Take a bit of hing..."
- [Jay] Hing, yeah.

Put it on his belly button.

To this day,
I'm like, "Get a bit of hing."

- It's just a spice that...
- [Radhi] Exactly.

Gosh, and nature is there to heal us.
And if you look at it that way, how cool.

[Radhi] Exactly.

Garam masala is one of my favorite blends.

For people new to cooking,
a good spice blend is useful.

No thinking about what to mix.
There's garam masala, and CCF.

CCF is coriander seeds,
cumin seeds, and fennel seeds.

In Ayurveda,
it's like the queen blend of spices.

I drink the whole seeds in the morning.

Um, because it's meant to detox your body,
purify your blood, and stoke digestion.

I use CCF a lot in my cooking.

I mean, I want to do that.

- I know.
- If we can look like you, I'll do that.

Okay.

So ginger, we can either grate it
or chop it into thin slices.

[Meghan] Yeah. Some chopped ginger.

- [Radhi] Sweet potato.
- [Meghan] Sweet potatoes.

[Radhi] Green beans. Green chili.
I find chilies can go either way.

Sometimes I think they're really spicy.
I use one, they're not.

And then I'll put four in,
and I'm sweating. Yeah.

- [laughter]
- You have a high spice tolerance.

- I do.
- Oh, good.

- I still want to taste my food.
- Exactly.

- You want to, like, "Oh, my gosh."
- A balance of each.

[Meghan] No, no.

Um, for the spices, we're gonna do
cumin seeds, black mustard seeds.

We have asafetida in this.
This is a mix of turmeric and asafetida.

- We were talking about hing. Same thing.
- Exactly.

[Radhi] Just the alternative
to onion and garlic.

Onion and garlic
can be quite irritating to the gut.

Asafetida is a great flavor replacement
and also easier to digest.

- The more you know.
- [laughter]

[Meghan] We have our curry ingredients
mised out here. What's next?

Bread. We'll make naan.

So, it's similar to other flatbreads,
except for there is yogurt involved in it.

So you get this kind of tangy flavor.

- I never knew yogurt's in naan.
- Yeah, yeah.

I never knew that.

So, it has this kind of acidic,
sour taste to it too.

It tastes a bit fermented sometimes.

We're gonna do the yeast first
with some warm water.

[upbeat music playing]

[Radhi] When it's too hot,
it just kills the yeast.

- [Meghan] Mm.
- Can you see the little...?

[Meghan] It's starting to activate.
Isn't that cool?

[Radhi] Mm.

We'd look forward to naan growing up.
If my mom was gonna make it...

- It'll be a good curry.
- It'll be a good...

[Meghan] Like my kids
with chocolate chip pancakes.

- They're like "Okay! It's happening."
- [laughs] Sounds amazing.

- [Radhi] Ready to throw it all in.
- [Jay] Can I?

- Waiting for my moment.
- [Radhi] Add the flour.

- [Meghan] Flour!
- [Radhi] Add in the baking powder. Yeah.

My wife's very nerv--
Never with me in the kitchen.

- You're doing a great job.
- You really are.

- How much flour are we putting in?
- Two cups. Just two.

Throw a little salt into here.

We've got coconut yogurt.

Uh, I'm adding a little bit of oil here.
And that's about it.

[softly] I never knew yogurt was in this.
What an interesting addition.

Do you want it more like a ball?
Don't wanna overwork it.

No, you can.

You can throw it onto the worktop
and knead into it.

[Meghan] Oh, great.

[Radhi] You can kind of just... Exactly.

Yeah. That should be good.

We'll put it into a bowl.
And cover it with a...

Thank you.

...warmish tea towel
that I've wet a bit to help with the...

- [Meghan] Warmth and let it rise.
- [Radhi] Yeah.

- Rest for about a half hour?
- Yeah, about half hour.

[Meghan] While the naan rests,
let's start on the curry.

[burner clicks]

- [Radhi] Mustard and cumin seeds first.
- [Meghan] Mm-hmm.

- See all of this popping around?
- [Meghan] Snap, crackle, pop.

Okay, then we're going
to chuck in the ginger.

Oh, this is going to be so good.

You can already smell it.

- [Radhi] My favorite part, this smell.
- The sizzle part. The beginning.

Yeah, the cooking all the spices in oil.
Throw in the cashews.

- Tell me when.
- [Radhi] A nice handful. Go on.

- More.
- [Jay] More?

- Yeah. That's good, yeah.
- [Meghan] Mm!

Yeah, the best bit
is when you get a cashew...

[Radhi] Yeah, it really is. Okay--

[Meghan] Sweet potatoes first?
They need more time?

[Radhi] Yeah. Exactly.

So far, there's no liquid at all.
It's just that bit of oil,

and you'll start browning
and caramelizing everything.

[Radhi] We'll add in salt right now.

- [Meghan] It smells divine.
- [Radhi] The green beans.

[Meghan] Mm-hmm!

- [Radhi] Chuck it in.
- [Meghan] Right.

[Radhi] Perfect.

I love how everything we've done today
is so analog.

Complete tactile experience.
It just reconnects you.

It's amazing. Using all your senses.
Especially with... with the soaps earlier.

- But all of it.
- All of it. Yeah, absolutely.

[Radhi] We'll be adding a little water.
Let this cook a little bit.

- Then add in the coconut milk.
- [Meghan] Okay, great.

Easy as pie.

- [Jay] Yeah.
- [Meghan] I love it.

Now, this is something we can all do.

- [Meghan] Let's flour our surface.
- [Radhi] Yeah, a bit of flour.

Oh, wow. Look at that.

[Radhi] You can see the dough's risen.
Almost double.

Um, so then, really,
you're just going to grab pieces.

- Fun.
- [Jay laughs]

That one's for you.
Put it back into a ball.

[cheerful music playing]

[Radhi] And then you're going to coat it
in a little bit of flour.

And then, these are my rolling pins.

These are probably
only used in Indian cooking.

I am not used to this Western one,
so I brought mine just in case.

- Why is it so thin?
- That's a good question.

I think it's because we roll our rotis,
our traditional bread, very thin.

This allows for more pressure,
more intricate. It can get things thinner.

- This... this big rolling pin is hard work.
- [laughing]

- [Jay] Don't know what that's like.
- [Meghan] Like, "Hold on."

"This isn't like
my normal naan experience."

- It's the first time I've made naan.
- It is. Mum would be proud.

[Jay] It's kind of like, you know,
it's kind of slightly challenging.

You can roll it out thinner
than you normally would.

It shrinks when you pick it up.

- It still stretches back.
- So don't pick it up.

[laughing]

- It has character.
- I knew this was going to happen.

- [Meghan] It has character.
- [Jay] Yeah.

- That's a pretty good shape.
- It's great.

I think only two of us
are getting naans today.

Usually, naans are kind of oval-shaped.
Um, but today, make it whatever shape.

- The taste will be the same.
- [Jay] I hope so.

- [Meghan] Of course.
- [Jay] Yeah.

Everything in the kitchen
becomes a teachable moment.

I like to put some seeds into it.
So you can kind of roll them in.

- [Meghan] Ooh.
- It adds a nice flavor.

These are kalonji seeds,
also called onion seeds,

Not actually the onion family.
I always wonder why they're called that.

[Meghan] I do like that.

Here, smell that.
Have you smelled these before?

- [Jay] Oh. I love the scent there.
- [Radhi] Right?

- [Meghan] Great.
- [Radhi] Isn't it?

[gentle music plays]

I have such a deep appreciation
for the craftsmanship of something

and the people that bring it to life.

Like a simple piece of bread.

And how quickly we consume things.

You cook for


sometimes over is what Radhi cooks for.
Then you eat it in like three minutes.

You get so much respect for how much work
goes into putting a meal together.

That doesn't include everyone
who's farmed the vegetables,

grown and delivered it,
and everything in the process of eating.

[Meghan] Yeah. you're so right.

This was a very realistic representation
of cooking at home.

- Yeah, exactly. It's great.
- It's perfect.

We're not going for perfect, but for real.

So, you see here, the sweet potato,
you can get your fork through it.

But it's not quite there yet.

Now we'll add in the coconut milk.
Add that in--

- [Meghan] The entire jar?
- [Radhi] Yeah, throw it in. Entire jar.

Um, and then we're going to add in
the turmeric and the hing.

[Meghan] Mm!

And you can add in the garam masala.
Chuck it in.

- [chuckles] That's a lot.
- And this spice here.

- Oh, it smells incredible.
- [Jay] It smells so good.

This is my style of cooking.
Just go with your gut.

You say, "That smells-- Put more in.
I don't know."

- Exactly how I cook.
- [Radhi] It's fun 'cause you experiment.

Even if a recipe's written down,
it will never be the same twice.

Unless it's baking. Cooking like this,

my mom will give me the exact recipe
and it'll never taste like hers.

- What a lucky man.
- I love the color. I am very lucky.

We'll let all the flavors
get to know each other.

[in singsong] They're getting married

We'll finish up our naan in the meantime.

I wonder if making naan when we have
to fire it up in a home kitchen,

is it like making a tortilla
on the stove top.

[Radhi] Exactly that.

So we're gonna drop it on.

You should see it puff up a little
on this side. Couple of minutes here.

- It'll puff up.
- Bubbling's starting, which is great.

That's how you know it's a success,
when it starts to bubble up.

[Meghan] It's just like a pancake.

Wait for it to puff and bubble
before you can flip it?

[Radhi] I'd say
we can probably flip it now.

Do you flip it once or...

[Radhi] No, sometimes what I'll do
is with a paper towel,

press down on the area
to bring a bit more puff to it.

And I'll flip it one more time
to get some browning on it.

There we go.
That looks more familiar to me now.

- Radhi saved mine.
- You were, "What's happening?"

I'm like, "What have we been doing
this whole time?" [laughs]

[Radhi] That's when you get the puff, see?

[Meghan] And the char.

- [Radhi] Yeah, there you go.
- [Meghan] It gives you that extra flavor.

Again, the love and work
that goes into a piece of bread.

[Jay] Absolutely.

[Radhi] And that's it. [laughs]

[Meghan] Great.

- [Radhi] You can add on the butter.
- [Meghan] Vegan butter there.

[Radhi] Cilantro on top.
Ooh, that looks good.

[Jay] If it was cut nicely,
it'd look really nice.

- [Radhi] No, it's great.
- It's perfect. [laughs]

- I know how refined Radhi gets.
- Don't be so hard on yourself.

[Meghan] What're you doing?

You have a podcast
about the complete opposite of this.

You're the person people go to to not do
the thing that you're doing to yourself.

I love that. It's important.

You need to say,
"I need to practice this."

- [Jay] That's it.
- An opportunity for growth.

Yeah, exactly.

[laughter]

- We're gonna open a naan and soap shop.
- [Jay] Naan and soap. Naan and soap.

[Radhi] Great combination.

[upbeat music playing]

- [Radhi] Ooh, yeah, we got that one.
- Ooh.

Okay, great.

Let's do it.

[Meghan] Ooh!

Do we need lemon in there at the end?

You can chop up more cilantro
to go on top of the curry.

- [Meghan whispering] Have Jay chop it.
- I heard that.

- Okay. [laughs]
- Yeah, I'm right here, guys. Right here.

- Why don't I get the board?
- [Meghan] I'll get you a chopping board.

- [Meghan] Mm.
- [Jay] Smells so good.

[Meghan] Mm-hmm.

- [whispering] Gorgeous.
- [Radhi] Such a hearty meal.

- Yeah.
- [Meghan] It's going to be a feast.

- Now, the moment of truth.
- Moment of truth. All right, scoop it in.

Yeah.

[Jay] Mm.

[happy music playing]

[Meghan gasps]

- It's so comforting.
- Got the spice?

- [Jay] It's really good.
- My gosh, that is...

It's so comforting. It's so...

- I can taste the heat, though.
- [Jay] Yeah, it's hot.

- [Meghan] Huh!
- She likes it spicy.

[Meghan] Mm-hmm.

- That is really yummy.
- That's really tasty.

- Right?
- Well done.

You eat like this most nights of the week?

- [Jay] Yeah.
- Mm... yeah.

Wow. I've got to up my game.

- It was so simple, though.
- This would be so easy to make.

It's not cooking all day long.
I can't believe how quick it is.

- Yeah. The naan really worked out.
- The naan is the winner.

[Meghan] It's so good.

Oh, my gosh, come on.
You have to try this. Let's see how we do.

- [crew member] The naan.
- [Michael] All day.

- [Meghan] We're gonna check on our soaps.
- [Jay] Oh, yeah.

[Meghan] And we have dessert,
a little sweet treat, and tea.

- But we'll go to the craft garden...
- Perfect.

Amazing. This is so good.
My last couple bites.

Maybe we should eat naan every day.

[Meghan] You'll make them.

♪ We can all get together ♪

♪ We can get together ♪

♪ One more time ♪

[Meghan] Here we go. Let's see how we did.

- The moment of truth?
- Ready.

It's only been a couple of hours.

- Oh, pretty.
- Oh. Interesting.

- What do you mean?
- Interesting?

[Meghan] Okay, let's see.
Take the silicone mold out from inside.

Oh my gosh, I love this.

Oh, wow!

[Meghan] Right?

- This is beautiful.
- So cool.

[Meghan] You guys, check us out.

- [Radhi] I can smell--
- So pretty.

Amazing.

This might be the next few gifts I give.

- A sharp cut, right?
- [Meghan] Have to use a bit of muscle.

That's a good size.

I'm going to copy you.

[jazz music playing]

[Jay] There we go.

- Beautiful.
- [Radhi] Wow.

That's so fun.

- Put it in a box with four little pieces.
- [Radhi] Yeah, stack them up.

- [Meghan] If we did something like that.
- [Jay] That's perfect.

We need one of each of ours in our box.

- I didn't put enough essential oil in.
- No, you did. That's incredible.

- You think so?
- Wow.

- [Radhi] Lovely. Smells of hibiscus.
- [Jay] Wow, that's--

- Try each other's?
- Great idea.

- That's a nice idea.
- Love that.

I'm gonna try to give you my best one.

[Meghan] I love that.

- Put mine in.
- Great. We're gonna have that one.

[Radhi] Mm-hmm.

- How we sized it perfectly, I don't know.
- [Radhi] I know.

- [Jay] That's so satisfying.
- [Radhi] Thank you.

- [Meghan] Shall we end with dessert?
- [both] Yeah.

- Thanks so much.
- [Meghan] I'll bring an olive oil for you.

♪ Sugar and spice and all things nice ♪

♪ Get in my soul and make it right ♪

[Meghan] We are going to make
some vegan chocolate macaroons.

Even if you aren't vegan,
it's a great, healthy alternative

and easy as well.

So, first thing, because it's vegan,
we're not going to use egg whites.

But you know what whisks up into
a beautiful, frothy pillow the same way?

Chickpea liquid.

A lot of mixologists
will use it too in c*ck

'cause it makes that
beautiful, pillowy, frothy business.

Save the beans for later.

[lively music playing]

We're not looking for peaks
as if you had meringue.

We're gonna get a frothy liquid.
It's gonna add to that pillowy quality.

That's stuff
you normally pour down the sink.

Live your best life.

Yeah, start adding the things you need.

Because it's vegan,
coconut condensed milk.

Shredded coconut.

A quarter teaspoon of salt.

And one teaspoon of vanilla.

Everything's easier than it seems.

Let's just fold
all those good flavors together.

Great. I'm gonna get
the ice cream scooper.

That'll help the macaroons have this
uniform shape and bake evenly. Mm-hmm.

Nearly there.

[Michael] There's something
very satisfying watching you do that.

Strangely meditative.

I meditate macaroons.

Okay. We're gonna put these in the oven
at 350 for about 20 to 25 minutes.

I think the middle rack will be just fine.

Bye-bye.

Now, what's better than a macaroon?
A macaroon dipped in chocolate.

We have our double boiler over here.
Let's add one tablespoon of coconut oil.

It's gonna start melting down.

Half a cup of these vegan chocolate chips.

And I know Jay is a big fan of chocolate.

I always try to think of
what people's personal favorites are.

And accommodate that.

That's cooking down.

I'm gonna keep this at a simmer.
Nice and low.

[oven bell dings]

[upbeat music playing]

[Meghan gasps]

[softly] They smell amazing.
I'll put that there.

We have our vegan chocolate
and coconut oil mixture

and our beautiful macaroons.

You could do one of two things.
Get a spoon and drizzle on top of them.

Or you can dunk them.

[happy music playing]

Woo-woo-woo.

My kids would love this activity,

especially because vegan chocolate
is a bit thinner, a bit runnier.

Whereas if you were using
normal chocolate,

this would probably set.

This is more free-spirited.

Let's drizzle on just so we can see.

A bit more ladylike, isn't it?
We'll do the rest that way.

Edible flowers.

They look amazing.

All right, a sweet bite.

I had my first attempt at making
vegan macaroons with vegan chocolate.

I wanna try your chai.

- I don't want to put you back to work.
- I want to make you my chai.

It's the perfect time for it.

We have the chai masala,
which we have in here.

[Meghan] I'll get us some mugs.

It's this perfect warming mix of spices.
It's so good.

We've got some water boiled,
which is great.

Usually, I like my masala chai
quite creamy.

So, I usually do half the amount of water
and then double that in milk.

- [Meghan] Oat milk or coconut milk?
- I like oat because it's creamier.

This is just black tea.
So add in some black tea.

Usually one. Because we're making
the tea bag, I can put as much as I want.

Normally, one tea bag between two people.

I put that to boil.

- You boil the black tea bag.
- [Radhi] Boil the black tea bag.

While that's boiling,
we'll add in the chai masala.

This is a blend
which you can make at home.

It's cardamom, clove, cinnamon,

ginger, black pepper.

This was a treat for us growing up.
We'd only get it on a Sunday morning.

My mom would only make this Sunday.
It reminds me of a Sunday morning at home.

[Meghan] Did you love it?

[Jay] I loved it. Me and my sister
looked forward to it every week.

You were saying
the region your family's from,

things have a bit more sweetness.
Do you add anything?

Yes, you can add coconut sugar.
I usually do.

Any sweetener you like.
Sometimes I use jaggery.

[Meghan] Oh yeah.

[Radhi] Now that it's started to boil,
just pour in some milk.

So double the amount of milk

until it gets to this kind
of golden, caramelly color.

- You keep the teabag in?
- [Radhi] Keep the teabag in.

Sometimes I add fresh mint.
My mom does that.

She loves it in her masala chai.

- You like it too?
- I don't think I've had.

- Have you not? We put fresh mint in.
- [Jay] I don't think I have.

- I love mint. Should I try it?
- [Radhi] Why not?

- [Meghan] It brightens it up.
- [Radhi] Lovely.

I do love this process.

It feels like a nice,
small, meditative moment.

Everything we've done today
is such a mindful process.

- I know. Slower.
- Being really mindful with the scents...

And the sight and the sound,
and just every part of this.

Here it comes. This is it.

I noticed the tea's come out of the bag.
We'll have to strain it.

[Meghan] I'll grab a strainer.

[mellow music playing]

This is gonna be an extra good treat.

Oh, I can't wait.

- Thank you so much.
- Thank you. Thank you. Guys.

Thank you.

What a beautiful day.

- Oh, it's so comforting.
- Very comforting.

[Jay] It's really good.

[Meghan] Let's see
how the macaroons turned out.

A little bite.

- [Jay] I'm gonna dip in.
- [Meghan] I was thinking that.

- [Radhi] The texture is lovely.
- It's really good.

[Meghan humming]

- Oh, my God.
- Meghan.

- A really good texture.
- That is amazing. Wow.

- [Jay] The texture is perfect.
- Also, very dunkable.

[Radhi] The mixture.

- Wow, thank you.
- Take those home with you.

We will. I'm going to eat them
all the way home.

Well, what a day.
We've covered a lot of ground.

We really have.

Honestly, spending the time together
and doing it,

community and connection
and good conversation.

- All the Cs.
- Yes, exactly.

And your spice blend.

Cardamom-- CCF, exactly.

[Jay] You've been so wonderful today.
This has been such a joy.

We've got memories
to take away with us. Really beautiful.

- I love that. Me too. Thank you.
- Thank you. I mean that.

- Such a sweet day with you.
- Such a good day.

- [Jay] A special day.
- Thank you so much.

[Meghan] Let me know
when you run out of olive oil.

- [laughing]
- [Jay] Definitely.

♪ Magic ♪

♪ And she's oh, so sweet ♪

♪ She's magic ♪

♪ See her walking down the street ♪

♪ She's magic ♪

♪ Don't look into her eyes ♪

♪ She's magic ♪

♪ She's got the power to hypnotize ♪

♪ Oh, yeah ♪

[music ends]