5 HEALTHY Meals For the Week

All recipes are in the description! Download Cookie Jam for free using my link: https://jamcity.me/Beryl_Shereshewsky and start playing today! 🙂

New episode callouts go out every Friday! For new themes and how to submit, check out my community page here: https://www.youtube.com/@BerylShereshewsky/community

Thank you to Isaac, Adam, Ayca, Trisha, and Shreya for sharing your dishes with us!

Podcast link: https://podcasts.apple.com/us/podcast/paul-bragg-the-rise-of-apple-cider-vinegar/id1535408667?i=1000582266663

The artist behind me is Masira Mansuri, check out her work on my website here: https://www.beryl.nyc/index.php/masira-mansuri/

The German ice cream using a potato ricer is from my Ice Cream Toppings episode: https://youtu.be/dyyH5eApfmM?t=90

The Indian dish I mentioned from my Yogurt episode: https://youtu.be/pD_WPiPaHKk?t=1193

RECIPES:
Summer Borshch: https://www.beryl.nyc/index.php/2025/07/10/summer-borshch/
Kisir: https://www.beryl.nyc/index.php/2025/07/10/kisir/
Tofu Sauce Veggie Pasta: https://www.beryl.nyc/index.php/2025/07/10/tofu-sauce-veggie-pasta/
Kibbeh Bil Sanieh: https://www.beryl.nyc/index.php/2025/07/10/kibbeh-bil-sanieh/
Omam Pota Mor Kuzhambu: https://www.beryl.nyc/index.php/2025/07/10/omam-pota-mor-kuzhambu/

CHAPTERS:
00:00 Intro
00:20 Making Ukrainian Summer Borshch (Cold Beet Soup)
05:17 Trying Summer Borshch
07:48 Making Turkish Kisir (Bulgur Salad)
11:16 Trying Kisir
12:44 Making USA Tofu Sauce Veggie Pasta
16:37 Trying Tofu Sauce Veggie Pasta
18:19 Making Lebanese Kibbeh Bil Sanieh (Baked Pumpkin Kibbeh)
23:15 Trying Kibbeh Bil Sanieh
25:07 Making Indian Omam Pota Mor Kuzhambu (Spiced Yogurt Curry)
27:27 Trying Omam Pota Mor Kuzhambu

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– What does healthy food mean to you? Personally, when I think about it, I think about like low calorie salads, things that I see online
where they’re like, “Hey, you wanna eat something healthy? Eat this like dish that
looks kind of boring.” But I asked all of you what your favorite healthy dishes are, and I got five dishes from five countries that totally surprised me. So let’s get started. (intriguing orchestral upbeat music) – Hiya. My name is Isaac, and I live in Peterborough
in the United Kingdom, though I’m originally
from the American Midwest. The dish I wanna talk to you about today is called Kholodnyk Borscht,
also known as Summer Borscht. My family is Ukrainian on my dad’s side, my grandparents immigrated
to the United States in the 1940s in the
aftermath of World War II. While I didn’t grow up eating a lot of
traditional Ukrainian food, part of what makes this dish special to me is that it was my entry
point into learning how to make Ukrainian food
for myself as an adult. – When I make dishes with beets, I usually buy them pre-cooked, because cooking them in the
oven takes like 40-minutes, and I do not have the patience for that. Also, it’s a really messy job,
and usually you grate them, and I don’t have gloves,
so there’s that issue. I’m gonna try using this blender, which has a grating setting on it. I’ve never done it before, but I’m just trying to avoid
having my hands be stained for the next week. So, come on. I hope this works. I just kissed my blender. (Leah chuckles) I don’t know why I did that. Come on, baby, you can do it. Also, just realized, I’m wearing this like
pretty white floral shirt, and I do not wanna get it ruined, so apron time. Also, don’t forget all the recipes are on my website, beryl.nyc. Okay, let’s grind some beets! These kitchen shears are a joke. I’ve tried to sharpen them on my own, but they literally don’t cut. I don’t understand what I’m
doing, what’s wrong with them? I guess just over time… I just need to buy new kitchen shears. I don’t know why I am not doing that. All right, I’m getting a knife. – [Isaac] As far as borscht goes, anyone who has family from Eastern Europe or comes from Eastern Europe themselves is familiar with this idea of borscht. – I sliced it the wrong way. (sighs) I was supposed to
turn it around the other way. So now I have perfectly sliced
beets, not grated beets. I don’t wanna cut them
myself right now. (sighs) Have to laugh. We have to have a laugh. (food processor whirring) – That worked.
– That one worked. – [Isaac] You expect a beet-based soup, which features root vegetables,
some sort of cooked meat, maybe leeks, maybe onions,
definitely dill and sour cream. And it’s a lovely soup, but it can be quite warm and quite filling and sort of weigh you
down in the winter time. – The stock was pretty brown, and I’m nervous that the
beets are not gonna turn it that beautiful pink color
that we’re looking for. You guys saw me, I did the beets. I’m using the right amounts of everything, and vegetable stock just
has that brownish color. You saw, right? Like, I don’t know. I just hope it works. I want that pink color. I love the pink color with borscht. (sighs) Oof. – [Isaac] Therefore,
we have Summer Borscht, which has been around for ages in Ukraine as well as the rest of Eastern Europe. What makes it different is for one thing, it is put directly into the fridge, once you build the soup base, and you leave it overnight
to get it nice and cold. – [Beryl] Yes, beets,
you never let me down. – Additionally, it is
much heavier on the veg than your regular run-of-the-mill borscht. And normally, we might not
include meat whatsoever, making it vegetarian-friendly. When you take that first
bite of Summer Borscht, you’re going to first be
struck by that nice, rich, earthy beet flavor, but then you’re also going to find that you have a really balanced broth, which is composed of
veggie stock, lemon juice, sugar, maybe some salt, and definitely some bay leaves
to add that character to it. – Once again, I’m cutting
dill, the glitter of the herbs. It’s gonna get everywhere, it’s already getting everywhere. Here we go. – You’ll also get bites of
nice, soft cooked potato and boiled carrot as well, but then what makes it special is that you can customize
it to your tastes. Normally, when I make
Kholodnyk Borscht for myself, I’ll include things like sliced cucumber, radish, boiled egg, if I’m feeling fancy, I
might include pieces of ham, or some pan-fried tofu, and then definitely you
can’t have Summer Borscht without a creamy element. While it’s traditional to use sour cream, or smetana in Ukrainian, what I like to do sometimes is I’ll throw in some
Greek yogurt for protein, or I’ll throw in some kefir, which is good for probiotics
and helps your gut health. I feel like people should try this dish because it is easy to prepare,
it is easy to customize, and, therefore, it kind
of makes it foolproof. I hope you enjoy, or as we say in Ukrainian, smachnoho. – I have had borscht many
times when I lived in Russia, this was a staple of my diet. I have never made it myself, however. (whimsical orchestral music) Mm, nice and cold. Not spending your time cooking the beets is definitely the way to go, and if you have a food processor
with the grinder function, that is the other way to go. God, it was so much easier
than hand grating them. Phew. Borscht has a really earthy
flavor that comes from the beet, so when you eat it, it
feels like vegetables. Also, I did use vegetable broth, but you really are tasting the beets when you have your first bite of this. The color is just vibrant and beautiful. I was definitely worried that because of the brown
color of the vegetable broth that I wasn’t gonna get
that beautiful red color, but the beets won out,
they’re stronger than brown. I didn’t have faith. Ye, myself, had little faith. But she’s a pink soup. Adding sugar to the borscht is something that we
didn’t really do in Russia, I think that’s a Ukrainian thing, and it gives it just a
little bit of sweetness, which balances out I
think that earthy flavor from the beets. What Isaac said about
what healthy food is, is something I totally relate to. I like that this dish is just vegetables, and I know exactly what went into it. It’s simple, but it tastes way bigger
than the sum of its parts. You’re not missing out on anything, and you’re not just eating a salad. – Hi, Beryl, hi, everyone. I’m Ayca, I’m originally from Turkey, but I live in Germany
since the last six years. I chose Kisir, bulgur salad
in English, as a healthy meal, because it is easy to make and you can adjust it anytime
to make it even healthier. Kisir is a simple mixture
of bulgur, fresh herbs, onion, tomato, and red pepper paste, pomegranate molasses, olive oil, lemon juice, and spices. Other than, you can add
any other fresh vegetable to your taste. That’s why every family in
Turkey has its own recipe, and I love to discover a
different version of it when I visit my friends. I love this dish, because it’s fresh, tangy,
savory, bursting with flavor, and it’s easy to make. We make it Sunday
afternoons with my family when we don’t feel like
cooking something tiring, especially in these hot summer days. – Sometimes I feel like Vanna
White when I’m holding these. So the specialty ingredient
that we’re using now is red pepper paste. I found this at a Middle
Eastern grocery store. It kind of like… (sniffs) It kind of tastes… Ooh, no, it kind of
smells like tomato paste. Ooh, this one’s got some
kick to it, which I like. It tastes different though, it doesn’t taste like tomato paste. It has a peppery taste, I guess, ’cause it’s pepper paste. Pepper paste, pepper taste. (chuckles) – [Ayca] I think every Turkish family cooks this dish at home, especially when women get together in one of their houses for tea time, it is the staple food on their plates. You cannot imagine in Turkey a woman’s gathering without this dish. – One of the things that
I’m loving about the show, at this point in time, is that I tend to have
almost all the ingredients that I need, maybe there’ll be like one
or two specialty things, but, like, for this dish, the only thing I needed
was the red pepper paste. I had pomegranate molasses,
I had bulgur, I have sumac, I have all the spices, and I was just like, “Look at me, I have everything I need to
just whip up a Turkish dish,” except for the red pepper paste, but, you know, like, that was pretty cool. My pantry is insane though,
like you don’t wanna see it, or maybe you do, let me know. (chuckles) – [Ayca] For me, a healthy
food should be fresh, but still tasty. I don’t go for low in calorie food, but fulfilling, bursting
with flavor food like Kisir. – That was a measure
with your heart moment. I put in around an eighth of
a teaspoon for each of these, so I’m gonna have to come
back and check on the spices, because sometimes measuring
with your heart is hard when you’re doing a Turkish dish, and you’re a girl from
New York City, you know? it’s my first time, so
we’ll see what happens. – [Ayca] Every time I
eat Kisir, I feel happy. It reminds me our Sunday
afternoons with my family, and it takes away my homesickness event. I think everyone would like this dish, because there is a version for everyone. – [Beryl] Look how professional
this looks, Fresh Lemon, like the bare. – [Ayca] Hope you like it. Enjoy, bye. – One of the things that I love
about the Mediterranean diet is how like whole the ingredients are and how fresh everything tastes. We don’t eat a lot of bulgur in the US, so I haven’t had much bulgur before. Mm! That tastes amazing, wow. You can really taste the
herbs coming through, the pomegranate molasses gives it a bit of a
sour-sweet taste to it. I love it. There’s a lot of herbs, so I feel like my teeth are just covered in parsley and dill right now. Let me just do a quick cleanup. I like how refreshing this is, it definitely tastes
like a summertime dish. I also think if you added
some chickpeas to that to give it a little bit of protein, it would be a complete meal. Pomegranate molasses is
something I would recommend investing in. It is such a delicious, delicious like condiment, I guess, a sauce, I’ve used it in a lot of recipes. And the red pepper paste, I think you could get away without it. Like I think the tomato
paste does a lot of work, and the red pepper paste, obviously, it’s gonna add
a complexity of flavor, but since it could be difficult to find, I do think if you had
the pomegranate molasses, you could just get away
with that as the recipe. I totally get why Ayca submitted
this as a healthy meal. It is a celebration of ingredients, it is refreshing, it’s
nutritious, it’s a beautiful dish. (bright triumphant orchestral music) – Hi, Beryl and friends,
my name is Trisha, and I live in Asheville,
North Carolina, in America. The healthy dish that I would
like to share with you today is a creamy tofu sauce
with pasta and vegetables. This sauce is essentially
made by blending tofu with whatever your preferred
flavors and ingredients are. I love to incorporate lots of
garlic and nutritional yeast to make it extra rich and creamy. I like this dish because it is accessible, has easy to find ingredients,
is quick and easy to make, and tastes much more
indulgent than it actually is. It tastes almost like a
bechamel or an Alfredo sauce. You can take this base recipe though and pivot to whatever
ingredients you have on hand, or whatever your craving at the time. – Sometimes, the smell of
cooking garlic and onions reminds me of back when I was
in college, college Beryl, and we would have house
parties at my house, and afterwards the next morning when it was kind of like
stinking, smelling like old beer, I used to roast heads
of garlic in the oven to make the house smell nicer. And all my boy roommates
thought that I was weird, but nobody thought the
house didn’t smell good. I hope you liked the
photo of me from college, I was cool. (chuckles) – [Trisha] So the base
is basically a canvas and the ingredients are your paints. I like it with a lentil or
chickpea pasta for added protein. I do not think this is a very common dish to make a tofu sauce. Maybe more so in the
plant-based community, I’m sure a lot of those folks
have their own versions. – So this brand of nutritional yeast, which is something that
I used to be really into when I was younger, I kind
of strained away from it. It’s got like a cheesy flavor. Anyway, this brand is made by Bragg, and there was a slight take down through my favorite
podcast “Maintenance Phase” about Bragg himself, and I’ll leave a link to
it in the description. If you’re into the health food world, this is a really crazy, crazy story that I would highly
recommend you listen to. Also, FYI, Leah likes
to put nutritional yeast on her popcorn, so if you’re wondering
what else to do with it other than use it in sauces, popcorn toppings. Cool episode. – Ooh, good job.
– Popcorn toppings. Mm.
– Ooh. (chuckles) – It’s cool that yeast can do this. Look. – [Leah] Oh my God, it
totally smells like Cheetos. – Right?
(Leah laughing) – [Trisha] This does take an ingredient from a different culture and transform it in a very non-traditional way, And I think that’s been a
very American thing to do. – It tastes a little bland. I’m adding some garlic
powder and some onion powder, and I think I’m gonna add just
a little bit of heat to this. – [Trisha] I’m so grateful that we have so many cultures
and immigrants in America. – [Beryl] All right, let’s try some lemon. – And get to enjoy the
foods from those cultures. It’s such a privilege to be
able to take these ingredients and transform them and adapt
them into my personal life. I do not take that for granted. This dish makes me feel
full in the best way. I feel completely satisfied, but I’m not left feeling tired, or like I need to take a nap. People should make this dish because it’s unexpectedly
creamy, adaptable, easy, affordable, and so delicious. I hope you enjoy it. Thanks, bye. – I think this dish is interesting, it hits quite a few of those diets that people have to follow of
gluten-free or being vegan. I’ve never had chickpea pasta before, I’ve never had a tofu
sauce like this before. So let’s just see what
the hubbub is about. (whimsical orchestral music) Mm. This to me tastes healthy. (giggles) Well, I put a lot of
stuff in the tofu sauce. It still doesn’t have a ton of flavor, which is what I’m looking for. I want it to be thicker, and creamier, and really pack a punch. The chickpea pasta is interesting, It’s got a very al dente feeling to it, it doesn’t taste any
different than normal pasta, but the texture of it is different. While I might not be the
biggest fan of chickpea pasta powered by chickpeas, it is a great alternative if
you can’t have typical pasta, if you need to eat gluten-free, and it does have a lot of protein, like this meal has a lot of protein in it. Between the nutritional yeast,
the tofu, and the pasta, I think we’re at 20 plus grams of protein in this one bowl of pasta. (pasta squelching) It sounds creamy. (pasta squelching) That’s like pasta ASMR, right? (chuckles) Could you hear it? – Yeah.
(both laughing) – I like this because the use of tofu is very unexpected for me. I’m definitely curious to see what other tofu types
of sauces I can make. I also like that this covers
a wide range of diets. It was simple to make, and you can add in whatever
you want to make it your own. You can make it spicier like I did, add different vegetables. It’s very customizable, and
it’s a nice pasta dinner and everyone kind of loves
a pasta dinner, right? (bright intriguing orchestral music) – Hi, everyone, my name
is Adam, I’m Lebanese. My family is originally from
the mountains of Lebanon, but I also reside in the
capital city of Beirut. So I’m constantly moving around between the city and my hometown. When I learned of the
topic of this episode, I was very excited, because I thought of all
the healthy Lebanese dishes, and I was like, “I have
to share one of them.” So we have a lot of really healthy dishes such as Mujaddara, Zeit
Batata, and many others. And, in particular, one of my favorites, and the one I chose for this video today, is pumpkin Kibbeh. For those of you who are
not familiar with Kibbeh, it’s actually the
national dish of Lebanon, and it has many different versions. So the most common ones are meat-based like Kibbeh Arayes, which
are like croquettes. They are deep fried and
made with an outer shell of a meat and bulgur dough, and a filling of minced
meat, onions, pine nuts, or sometimes walnuts, and
many spices and herbs. But I don’t think these
are the healthiest, and they are a bit hard to make, because their shape is not
like a typical croquette, it’s more oval with pointy edges. So I think the healthier
alternative is Kibbeh bil Sanieh, which takes the same ingredients, but puts them in a casserole with two layers of the meat dough and the filling in between. This is then baked in the
oven with ghee on top. – I get a lot of questions
for a kitchen tour, but my kitchen is not organized at all, and I think people would
be sorely disappointed to see what a mess it is. But if you are interested in seeing what’s inside all of that, I’m willing to humble myself, so just let me know in the comments. It would be embarrassing
though. (chuckles) – [Adam] Pumpkin Kibbeh
is a type of Kibbeh in which the meat dough
is swapped for a pumpkin and bulgur dough, sometimes
with added potatoes. – I used my ricer once to make
this German ice cream dish that looks like spaghetti and sauce, where you put vanilla
ice cream in the ricer, and it comes out looking like spaghetti, and then you put like a jam
on top of the ice cream. First of all, it tasted delicious, and second of all, it
was super fun to make. So I messed up a little bit. I misunderstood the recipe, and I soaked the bulgur like
I did for the Turkish recipe, but actually I just need to let it soak with the pumpkin puree. So I’m gonna redo it and I’m just gonna make more bulgur salad, ’cause I liked it so much. So, whoopsies. – [Adam] As for the filling,
it can be also the meat, the minced meat filling, which is typically what
my mom makes the most, but it can also be a potato
and meat confit filling, or a vegetarian option
with spinach, chickpea, and caramelized onion filling. This last one is typically made
in the Christian Lent season as one prefer the vegan. Both meat and pumpkin Kibbeh are often served with a side salad, which can be a simple Middle Eastern salad made with cucumbers and
tomatoes, or cabbage and tomato. Sometimes people eat
it with Laban Mukhiyar, which is a yogurt and
cucumber with dried mint. I love this dish because of
how tasty and balanced it is. When I first learned about it, I was a bit surprised
to learn that pumpkin is used in this way, but I think it compliments the
dish and fits it perfectly. Sometimes it adds a hint of sweetness, which I love, and which you wouldn’t get from normal meat-based Kibbeh. As someone who struggles
to maintain a stable diet due to commuting between
my hometown and the city, what I look for most
in my meals is balance. So, for me, a healthy meal is
really just a balanced meal, and I think pumpkin Kibbeh
is a perfect example of that. – I’m feeling really stressed right now, I feel like this dish
is difficult to make, because there’s so many
elements, and like, I’m just a little stressed that
I’m gonna mess this one up. But that’s a part of
the process, messing up, and that’s okay, but I don’t like doing that. (chuckles) – [Adam] Pumpkin is low in
calories and rich in fiber, so I think overall this
dish has a lot of vitamins, it has fiber, we have the protein from the meat, we have the vegetables, we
have the carbs from the bulgur, optionally the potato or the bread, if you choose to eat it with bread. So, overall, it’s a very balanced meal. I truly have a guilt-free
experience eating this dish. It is balanced and not high in carbs, as I typically eat it without a bread, but it is still filling, and the salad cuts through the richness of the meat and the bulgur,
making the dish light. I highly recommend you try this dish, first, because of how tasty it is, and second, because it’s
a great representation of the rich and balanced Lebanese cuisine, but at the same time,
it’s not very well known and talked about compared to other dishes, such as Tabbouleh, Hummus,
or even meat Kibbeh. – I don’t know if I’ve
done this dish justice. It was very difficult for me to make, but, you know. Oh, I have yogurt too. (whimsical orchestral music) It tastes good. The bulgur is soft, there’s a crunchiness on
the top from searing it, which we did in my oven. I don’t think that I made enough filling. I think I’m tasting mostly bulgur. Let me get the middle, ’cause it looks like there’s
more filling in the middle than the edge. (whimsical orchestral music) The filling is really good, you can taste all the
spices that went into it, and there were a lot of
spices that went into this. There’s so much going in. Cooking with the pumpkin
was really interesting. You can make this with a fresh pumpkin, but you can also just buy pumpkin puree, and make your life 10 times easier, which is what I opted to do. I like this, I feel like you definitely
need to eat it with yogurt, it’s a little bit dry on its own, or at least my version
is a little bit dry. There were a lot of
steps to make this dish. It took Leah and I around
two hours and change to make, so it definitely was not an easy dish. Like, it does smell good, I’m worried that it’s not gonna come out, and that I’m doing this wrong. I see how this could be a healthy dish, because I’ve seen versions of this online when I was researching
that are deep fried, this one is baked. The bulgur has fiber in it, there’s healthy fats from the olive oil, the meat has protein, you’ve got all the different things that you want coming together
to make a complete meal. And all the ingredients
are whole ingredients, so you’re not using
anything that’s processed. I’m proud of myself for making this, it was something that
definitely threw me out of my comfort zone, but, ultimately, I feel
like I mostly succeeded, and that’s making me feel good. (intriguing bright orchestral music) – Hi, Beryl, hi, everyone. My name is Shreya, and I
currently live in the Netherlands. However, I’m from the south of India, Bangalore, to be specific. The dish I’d like to
share with everyone today is Omam Pota Mor Kuzhambu. Omam translates to carom
seeds or bishop’s weed, and Mor Kuzhambu refers
to a luscious yogurt tea, beautifully seasoned in spiced curry that is endemic in the south of India. – I’ve never had coconut yogurt before. (sniffs) It smells like dairy yogurt. I don’t really taste coconut. Actually, yes I do,
it’s very light though. It’s not as coconut heavy
as I thought it would be. It’s really creamy though. Mm, I like it. – [Shreya] Omam Pota Mor Kuzhambu
is not a very common dish. It really comes from a very
specific subset of families that have preserved this particular curry, and we usually eat it with a
steaming cup of hot white rice. Omam Pota Mor Kuzhambu
is a really specific childhood memory for me. We would sit around the
table on a Saturday afternoon and eat Omam Pota Mor Kuzhambu, and talk about some of my
favorite books as a family. As I grew up, I realized that I would
like to become a vegan, and so did my parents
as well as my partner. And we all transitioned into being vegan, and then adapted the recipe
in order for it to fit better with our changing dietary preferences. I love Omam Pota Mor Kuzhambu mainly because of how
healthy it is as well. It is a strong probiotic dish that will definitely
improve your gut health. I always feel really content and happy after eating Omam Pota Mor Kuzhambu. I think people should try it, because it’s a really
surprising dish from India that I think is a unique
and interesting flavor that maybe people might not
have been able to access so far. Thank you so much, bye. – I’ve made something similar
to this in my yogurt episode, so I’m interested to see this variation. Hot. Mm. Thickening yogurt like this
and eating it with rice is just heavenly. We tempered a lot of seeds to this, so even though it was just yogurt, there is so much flavor going on here. Caraway seeds are not my favorite seeds, and I feel like if I
was to make this again, I would definitely go
lighter on the caraway seeds, maybe a little heavier
on the fenugreek seeds, ’cause I love that flavor. There’s a whole sprig
of curry leaves in here, which makes me very happy, because curry leaves are one
of my favorite leaves to eat. (Beryl chuckles) I mean, is that like a weird… my favorite leaves… My favorite leaf? They just have such great flavor. This is super creamy, almost indulgent because
of how creamy it feels, and I don’t taste coconut at all, like not even a little bit, but you could obviously make
this with normal dairy yogurt, because that’s how this is traditionally supposed to be made, we just did the vegan version of it. Shreya is right when she
said yogurts like this are full of gut healthy bacteria, so eating a bowl of yogurt like this, good for your tummy. I think for some people
it might be surprising to just eat yogurt and
rice like this as a meal. The rice fills you up. This is something that is just like, it’s a home style dish, you’re not gonna find something
like this in a restaurant. That tempering of the spices
can be a little bit difficult, but other than that, it’s a
really easy thing to make. You need to have a lot
of ingredients, you know? Luckily for me, I had
everything I needed at home, except for the coconut yogurt. I did have normal yogurt, but this one I was able to
whip up out of my pantry again. My pantry strikes again. Yeah, just yum, I love it. Mm. about some new healthy dishes
around the world to try that aren’t just salads. Until next week, I’m gonna leave
you with our salad episode, because if you are
someone who wants a salad, I’ve got some pretty
interesting ones in this one. And I’m gonna leave you
with a mango episode, because it’s summertime right
now, and it’s mango season. Don’t forget to Like and Subscribe, it helps support the channel, and go to my website
beryl.nyc in the description for all of the recipes for everything that you saw here today. I will see you all next week.