Participants:
Series Code: TDYC
Program Code: TDYC190001A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:09 Hello and welcome to another 3ABN Today cooking program. 01:13 I'm your host, Melody Caviness 01:15 along with Rendall Caviness, my husband. 01:19 Today we want to take you into our home, 01:22 show you some of the recipes that we do on Christmas. 01:25 Yes, this is a Christmas program 01:26 or you wouldn't see me in red. 01:29 Mostly, everybody says, "All you ever wear is black." 01:31 I love black. 01:32 But today, we wanna feed you 01:33 with some of these holiday favorites 01:36 that we love in our home. 01:38 I wanna just go through some of the recipes 01:40 before we get started, if you don't mind. 01:44 The Christmas brunch casserole, you love that one. 01:47 My husband loves tofu. 01:49 Avocado toast. 01:52 Our apple-spice pancakes and apple topping. 01:56 Polenta. 01:57 And this is a spicy polenta. 02:00 Lemon cranberry bunt cake. 02:03 And our cranberry breeze. 02:06 All right. 02:07 Yes, we love these. 02:08 They're so special. 02:10 You know, lot of people would do a heavy lunch 02:12 during the holidays but in our family, 02:14 Rendall, haven't you noticed 02:16 that we've got kids going to grandparents. 02:18 We've got brother-in-laws, father-in-laws, 02:20 all these different areas they go to. 02:22 So we like to get up in the morning, 02:24 maybe open our presents and have a brunch instead. 02:27 And then meet with the family for the evening meal. 02:30 That's right. We do. 02:31 And, of course, 02:33 I think my favorite part is probably the presents. 02:37 Although I don't like surprises, 02:38 my husband can tell you. 02:40 She doesn't like surprises. I hate surprises. 02:42 But you know, I do love to cook and guess what? 02:44 My husband loves to eat. 02:46 So together, we're here today to show you some of these. 02:49 Why don't we go to our first recipe, Rendall? 02:52 Would you mind reading the ingredients to this? 02:54 Sure. 03:48 You love this recipe, don't you? 03:49 I do. 03:51 Honestly, though he loves to eat. 03:52 I do too, but it seems like I do both eating and cooking. 03:56 You know, Honey, I am going to let you help me with this. 03:58 All right. 04:00 I know I'm usually the one that does most of this 04:01 in the kitchen and you're the taster. 04:03 But I want you to put on your gloves 04:05 'cause there's nothing like just getting in there 04:07 and getting with it, you know. 04:08 Just grab that tofu and smash it up. 04:11 All right. 04:13 I know sometimes people call it smashing. 04:15 But I want to take the tofu here 04:18 and we want to crumble it up. 04:19 Because basically, this casserole entails 04:22 having the potatoes, having the tofu, 04:24 having the onions. 04:25 It's just got everything together, 04:27 so you don't have to have different segments 04:29 like potatoes in one dish and tofu in another dish. 04:32 We've combined it all for one big casserole. 04:34 You're gonna love this dish, I promise. 04:36 Got 'em on? All right. 04:38 All right. 04:39 Now first, in that bowl, 04:40 I want you to put the tofu in there. 04:42 And I want you to smash it all like really good. 04:44 You know I want in there with you. 04:45 I just wanna smash all that up. 04:47 But you don't like cold. 04:48 I don't like cold. That's the truth. 04:50 I can't stand one thing. My hands get really cold. 04:53 So lot of times he does the tofu 04:54 "smashing," as I call it. 04:56 Most of the time. 04:57 Yeah, most of the time. 04:59 Pretty much all the time, right? 05:00 Yeah, you do. 05:03 I think we're close. I think you're close. 05:05 And if you don't mind, 05:06 I'm just gonna start adding things in here. 05:08 This is the green onion. I love onion. 05:11 If you don't like green onion, 05:13 don't put it in, but red peppers. 05:16 Now what holiday is this? 05:18 This is Christmas. Certainly. 05:19 We want color. 05:21 So we want red and green in our tofu bake here. 05:25 Now let me put this in here, too. 05:28 If you want to, Honey, 05:29 take that spoon and mix that together. 05:32 No, I'm gonna trade you spoons. 05:33 You know me, I'm fickle. 05:34 I won't trade spoons with you there. 05:37 We're just gonna... I think I can use my hand. 05:39 And this is an easy recipe too, folks. 05:42 In a bowl, in the oven, boom. 05:44 Let it bake. 05:46 Yes, since you got the gloves on. 05:47 Now I'm gonna add some more weight here to you. 05:51 So I am going to put the hash browns. 05:54 Now you can go to the store 05:56 and buy some of the frozen hash browns. 05:59 You can take your potatoes ahead of time, 06:01 boil them and hash brown 'em yourself. 06:04 Some people might wanna cube 'em. 06:06 That's okay, too. Make it your own. 06:12 And I love using a little bit of the brine. 06:16 I don't use a lot of salt in my recipes. 06:18 But on the green canned olives, 06:21 I don't mind using some of that brine 06:23 because it's really low in sodium. 06:25 And it adds a really good flavor 06:27 to casseroles, meatless casseroles 06:29 and also to this breakfast casserole. 06:31 It's getting there. 06:33 It is getting there, isn't it? 06:36 How about if I give you some cheesy sauce? 06:38 My favorite. 06:40 You do love cheesy sauce, don't you? 06:42 What is it you like to make with cheesy sauce? 06:44 I love to take tortilla chips the salt ground 06:48 and cut them up in quarters, 06:50 put them in the oven, toast them. 06:52 He makes his own tortilla chips. 06:54 Yes, he does. 06:55 And little bit jalapeno with that is great. 06:56 I know. 06:58 You would put jalapeno in here, wouldn't you? 06:59 Yes. 07:01 Now I've got some onion powder. 07:05 And this is the sour cream. 07:07 You know, for years, all we had on the market 07:09 was Tofutti brand sour cream. 07:11 But there are other varieties out there 07:13 and even though this is what it calls for in this recipe, 07:16 it's because what I can find in my area. 07:18 So you might wanna just whatever you have 07:20 as long as it's vegan. 07:22 There are some other brands out on the market now. 07:26 And that's what he's gonna put in now. 07:30 Smells really good already. 07:32 Does it? Yay! 07:34 You know they say 07:36 half of it just getting through the smell of it. 07:41 It looks good to go. Okay. 07:43 Now what I'm gonna do is 07:45 I'm gonna add some of the cheddar style cheese. 07:49 I wanna save a little bit for on the top. 07:52 So when it's baked, 07:53 it bakes in the oven for like 350 degrees 07:56 just enough to get your bell peppers and your onions, 07:59 which usually takes about 25-30 minutes 08:02 based on your oven. 08:03 And then just about five minutes 08:05 when the casserole is done, 08:07 I add some of that 08:08 cheddar style cheese over the top 08:09 and maybe a few green onions for color. 08:12 You're good. Thank you. 08:14 Now... 08:15 I mean this is good. Oh. 08:17 Yes, you are, dear. 08:18 Now let's go ahead 08:20 and you might wanna pop those gloves off. 08:25 And we're gonna add it to this casserole dish here. 08:33 I'll let you do this now that you've got those gloves off. 08:36 Fill that up for me. 08:38 And I'm gonna get some of these ready 08:40 and clean up a little bit of our mess. 08:44 That already looks pretty 08:45 and it hasn't even been in the oven yet. 08:47 I know for most people when they make scrambled tofu 08:50 they use turmeric for the color, 08:52 but we don't have to. 08:53 Here we got the cheese 08:54 and the color of the other vegetables. 08:56 It looks yummy. 08:57 Good job. 08:59 Hey, you're really good. 09:01 I've learned that from you. You've learned it from me? 09:02 Well, okay, 09:04 I'm a good teacher then, aren't I? 09:07 That's about it. That's it. 09:08 Now I'm just gonna show you 09:10 how I would shake that over the top after it's baked. 09:14 And then I would always garnish with the little green onion. 09:18 And you're good to go. 09:20 Good job. Yeah. 09:21 You know what, Honey? 09:23 I know it's not totally done, 09:26 but I know you want a little taste of this. 09:28 Yes, I do. 09:30 Because I know you. 09:33 Is it good? Is it... 09:34 Now we go by numbers scale, 1 to 10. 09:38 Ten meaning great, 09:39 one meaning it needs some work. 09:41 How does that fall in? You know it's a 10. 09:42 Okay. All right, it's a good 10. 09:44 Let's go on to the next recipe. 09:46 Okay. 09:47 This is gonna be our apple spiced pancakes. 09:50 And, Honey, if you will read that recipe for me. 10:58 Now the recipe that Rendall read 11:00 was for both the pancakes, 11:02 these are our apple spiced pancakes 11:04 and our apple topping. 11:06 So we're gonna kind of be working 11:08 two different recipes at one time here. 11:10 Because what are pancakes without some great topping? 11:13 So we've got some apples steaming right now. 11:16 Because I want this to be done at the same time this is. 11:20 However, this might be done first. 11:22 So, Honey, you're gonna keep an eye on this 11:24 and what I want you to do first 11:26 is I want you to take the cornstarch 11:29 or arrowroot powder whichever you wanna use. 11:32 And I want you to just kind of 11:34 stir that in there with the spoon there. 11:35 There are some smaller spoons over there 11:37 while I get the pancakes ready. 11:39 Now, of course, my husband says you can eat 20 some pancakes 11:42 at one time and not gain weight. 11:44 I'm not so sure about that. 11:46 However, I'd like to believe that. 11:48 Now this is my almond flour. 11:50 You can use almonds if you like to. 11:52 That's up to you. 11:53 I do like to use the almond flour 11:55 because it's pretty accessible, 11:57 you can get it anywhere. 11:58 My oats, my apple 12:02 and I always use the peelings. 12:04 And, of course, with the Vitamix, 12:06 it makes it lot easier. 12:07 Salt to taste. 12:09 If you don't use salt, don't use it. 12:11 I am going to put my apple pie spice 12:15 blend in there with it, 12:17 and my honey. 12:18 I like to use honey for my pancakes 12:21 because it actually helps in the browning. 12:24 It makes them nice and light and golden. 12:27 So we're gonna put our honey in here. 12:30 Oh, they're really good pancakes. 12:32 I have to emphasize that. 12:34 They're really good. 12:35 I've only found one thing that Rendall did not like. 12:38 And what is that, Honey? 12:40 White chili. 12:43 White bean chili. I'm sorry. 12:44 I'm a southern boy. 12:46 And chili should be red, not white. 12:50 I like the chili, but not white. 12:53 I thought it was so funny when I made him this chili 12:55 and I'm like, "What did you think of that?" 12:56 and he says, "Honey, that's just wrong." 13:00 So I only made it one time. 13:02 Now I'm gonna blend this. 13:04 It's gonna be noisy for just a few seconds. 13:05 So bear with this here. 13:07 How you coming along over there? 13:09 Well, I spread this in. 13:10 Okay. 13:11 While I'm blending this, Honey, add the salt... 13:14 To this? No, to this here. 13:15 In here? Okay. Yeah. 13:16 You might wanna take that off and... 13:19 Start at the top and work down? 13:20 Yes, work down. That would be great. 13:23 And I'm gonna blend this. 13:33 It will only take a few minutes when you're blending. 13:40 That is a noisy blender. 13:41 It is a noisy blender, I know. But it works so great. 13:46 How many of those do you own? 13:49 How many of these do I own, Vitamixes? 13:52 Oh, I have three. 13:55 And what do I want? 13:57 Another new one. Another new one. 13:59 And why do I want it though? 14:00 Well, because it has a little scale 14:03 that weighs out the ounces and... 14:04 There's a Bluetooth scale and I'm like, "Oh, honey." 14:07 And then he'll say, "Oh, buy it." 14:09 And I'm like, "Oh, no, I don't wanna spend the money." 14:11 And then we'll see it again, he'll say, "Oh, buy it." 14:13 And I'm like, "No, I don't wanna spend the money." 14:15 I feel like, you know, 14:17 but I do put all three of my Vitamixes to use. 14:21 So it's not like they're set in home in the cabinet. 14:24 I have one that my good friend uses 14:26 because they do a lot of baking for me all the time. 14:30 Alvin and Julia Mowry, 14:31 they always are making that great recipes. 14:34 That's a fact. That is a fact. 14:36 And also, my daughter-in-law has got my other one 14:41 and she uses it for my grandbabies. 14:42 So... 14:44 I'm continuing here. Put this on here. 14:45 I want you to continue. 14:46 You're doing good. 14:48 Hey, maybe you could start cooking breakfast 14:49 for me or something. 14:51 You say, no, okay, okay, okay. 14:53 I've seen the look. I got the look. 14:55 I make a few things. 14:57 You do. You do chips. 14:58 I love your tortilla chips. 15:00 Chips. 15:03 Now I'm adding this a little bit at a time 15:07 because oats... 15:08 Depending on the oats can just suck up that moisture. 15:12 And we don't want a real wet runny pancake. 15:18 Last item. Is it going in? 15:20 I want you to stir that a little bit, Honey, 15:22 because that is your... 15:26 Yeah, I'll do it for you. 15:28 Loosen up that cornstarch. 15:30 Yes, this goes in now. 15:34 And once it's sticking there a little bit, 15:36 I want you to continuously stir that for me. 15:42 And you know, these pancakes, oh, they're so delicious. 15:46 Now you're gonna see me use something here 15:48 you probably haven't seen me use before. 15:50 But this is aquafaba. 15:52 This is from your chickpeas. 15:56 This is the juice of your chickpeas. 15:58 When I make it as a sweetening, like a topping, 16:04 I will use, like, confectioner sugar or stevia, 16:09 little lemon juice and vanilla. 16:12 But I always, always use cream of tartar. 16:15 Can I ask you a question? Yes. 16:17 Who named that and why? 16:19 I don't know. 16:20 I can't answer that. Can you believe it? 16:22 Aquafaba. 16:24 I can spell it. 16:25 Maybe it's got liquid aqua. 16:28 But that would be water. 16:29 Faba, fabulous? 16:31 Sure, you wouldn't know that all the way. 16:32 Right, yeah. 16:34 Anyway, now I'm just gonna let this sit here 16:37 and fold in and add my baking powder. 16:44 I'm still stirring. 16:46 I want you to still stir. 16:50 You're doing good, Honey. Ooh, yeah. 16:53 You can take... Turn the heat off. 16:54 I think it's the top... 16:56 Right here. 16:57 On the top one. 16:59 No, down one, down one, confusion. 17:01 No, one more. 17:03 Yes, that's it. You've got it. 17:05 He always said, he was multiple choice. 17:07 I turned it all the way down. 17:08 Yes, turn it all the way off at this point. 17:11 And excuse me, I didn't mean to walk off the set 17:14 but I do want to get my griddle. 17:19 I'll get these started for you. 17:25 Some people are probably thinking, 17:26 "Melody, why would you do breakfast 17:29 at Christmas time?" 17:30 We love it, don't we? Yes, we do. 17:32 We like breakfast sometimes in the afternoon, don't we? 17:35 A lot of times, we don't have our breakfast till... 17:37 We don't. Ten. 17:38 We don't. We don't have until later. 17:40 All right. 17:41 If you will do me the honors, Honey, 17:42 and hand me that spatula for my pancake? 17:48 Thank you, Sir. You're welcome. 17:50 And if you'll notice, I'm not using oil. 17:53 I don't like to use... 17:54 There's reason you don't use oil? 17:56 You know, there it is, Rendall. 17:58 You know, through the years, 18:00 I've lost weight and I've gained weight 18:02 and I've lost weight. 18:04 It's hard when you have Hashimoto 18:07 and celiac disease, but I do the best I can. 18:10 But one thing that I've kept off is... 18:14 My diabetes is gone, my medication is gone 18:16 and I haven't had it back. 18:18 And oil is a fat but it's a refined fat. 18:21 I'd rather have the olives. 18:22 There is essential fat. 18:24 So that's why I've eliminated oil 18:26 from the diet. 18:27 And just like you, when we met you had Type 2 diabetes. 18:30 Right. 18:31 You took high blood pressure medication. 18:32 And you had cholesterol medication. 18:34 Correct. 18:35 And how much of that do you take now? 18:37 Nothing. Nothing. 18:38 My numbers are good. 18:39 Nothing. He takes no medication. 18:41 Now my husband's gonna be 73 years old 18:42 and I'm in my 60's. 18:44 And we're medication-free. 18:46 And I love it. 18:48 And I love the food that we... 18:49 Our food tastes so delicious. I love it. 18:53 Now I want you to hand me that black ladle. 18:57 Right. Yes, thank you. 18:58 Oh, Rendall, you're doing so good. 19:00 I'm learning. 19:01 You're learning. 19:04 And I'm hoping this is warm enough, 19:06 because I just wanna do a few to show you, 19:08 you don't have to have the oil. 19:12 It's still not too hot. 19:14 And normally, 19:15 I will find whatever spatula gives me a serving 19:18 for a nice size pancake. 19:24 And there you go. 19:26 We're just gonna let them cook. 19:27 And there's something about this aquafaba 19:30 that makes the pancake real light and airy 19:33 just like it would be 19:34 if you want to make your pancakes with eggs. 19:39 But you don't have to add the eggs. 19:41 All right, turn this up a little higher. 19:45 And once we start seeing those bubbles start to form, 19:48 it'll be nice and golden on the other side. 19:50 And then we can turn the pancake over. 19:53 And voila, we have great pancakes. 19:55 I know you can see them right down here in front. 19:57 These are the pancakes that we made previously. 20:00 And I can tell you, folks, 20:02 the pancakes that are on that plate, 20:03 my husband can eat one, two, three, four, five. 20:05 He could eat all of 'em. 20:07 I like the bigger pancakes. You do? 20:09 You don't like the smaller ones? 20:10 You can eat more and you can only say 20:11 you ate three or four, maybe six. 20:13 Oh, is that what it is? 20:14 So you would rather have them big? 20:16 Yes. Right. 20:17 And you could eat like, eight big ones 20:18 and say you only had eight pancakes. 20:20 It's been done. 20:21 I don't know how he does it. 20:23 I would kill for his metabolism. 20:24 It's wonderful. 20:26 Well, hey, why don't we go on to the next recipe? 20:28 Would you read that for us, Rendall? 20:30 Sure. Let's do that. 20:57 This recipe is for a spicy polenta. 20:59 And, of course, my husband attacks in. 21:02 He loves jalapeno. 21:03 He likes spicy food. I do, too. 21:05 I don't like it real hot like you do. 21:08 But what I like about the spicy polenta 21:11 is by adding the avocado on top of it, 21:14 and some of the vegan style cheese, 21:16 it really mellows out that heat. 21:19 So you can still tether spice to it. 21:21 And that's up to you, viewer, 21:22 if you want to change that and add a little 21:25 or you want more jalapeno, you just do that. 21:27 That's great. 21:28 Jalapeno to taste. 21:29 Jalapeno to taste. 21:31 Now also, when people cook polenta, 21:34 a lot of times, they'll cook their polenta 21:36 way, way too fast. 21:38 I like to put, like, 21:39 here you have one cup of polenta, 21:42 4 and a 1/2 cups of water, 21:43 and I just keep cooking and simmering and simmering 21:46 till it boils down. 21:47 And you're gonna have a much milder polenta. 21:50 It's not gonna be real hard, you know, to gritty. 21:53 So this is much softer. 21:55 And that's what we've done here 21:57 as Rendall's been really doing good on the stirring. 21:59 I can't believe how good you're cooking, Honey. 22:02 Mercy. 22:03 I have no excuses now, I guess. 22:05 No, none at all. 22:06 I found out the secret. 22:07 I got him on here 22:09 and he's just cooking up a storm. 22:10 So it's like... 22:12 So when we get home, do I get breakfast in bed? 22:13 Yes. 22:14 Do I have to cook it 22:16 and then go back to bed and eat it? 22:17 I was just kidding. 22:18 Anyway, I did that. 22:20 I made breakfast in bed for him one day. 22:22 And I said, "How do you like that?" 22:24 and He said, "Nobody's ever brought me breakfast in bed." 22:25 That's true. 22:27 I couldn't believe it. 22:28 Now at this point, Honey, 22:30 let's go ahead and add not all that cheese 22:32 but probably maybe about two-thirds of it. 22:35 All right. 22:36 And then I want you to stir it down in there. 22:39 And it's gonna change the color. 22:40 Even though it's yellow, 22:42 it's gonna give it a even a nicer yellow color. 22:44 That's about right. That's good. 22:46 I think that's really good. 22:48 And then stir that in. 22:49 You know, there are other vegan cheese style shreds 22:52 out on the market. 22:54 There are some that have like, jalapenos in them, too. 22:58 There are some that are like mozzarella or provolone. 23:03 If you don't want the cheddar, just try something else. 23:06 But we really like the taste of cheddar. 23:08 You know, in my dairy day, 23:10 I was, kind of, what you call it, dairyholic. 23:12 So that was the hardest thing for me to give up was dairy. 23:15 But now... Same with me. 23:16 Was it you, too? 23:18 And when we got married, 23:19 you thought you never have peas again, didn't you? 23:21 Oh, I thought that. 23:23 But you fixed it. 23:24 I did. I fixed it. He gets de-peas now. 23:28 I think that really looks good. 23:32 I'm gonna add a little bit of salt to that. 23:36 And if you wanna stir that in again, 23:38 then we're gonna pour some in here. 23:39 And I'm going to dress that up. 23:44 Oh, that looks so good. 23:46 Do you wanna pour some right in there? 23:47 I know it won't all fit in there. 23:50 Good job. 23:53 It might. 23:54 Right there. That's enough. 23:56 There's your serving. 23:58 You can eat that. I could do that. 24:00 You could do that? 24:02 Normally, what I do is 24:04 I'll let this cool down a little bit. 24:06 But then I'll start because I like lots of color. 24:08 And remember, this is a Christmas program. 24:11 And so I'll start layering my avocados 24:16 and my tomatoes on here. 24:19 So whenever you get a serving, 24:21 with each bite you're gonna get 24:23 some of these wonderful avocados and tomatoes. 24:26 And Rendall can tell you, 24:27 I eat tomatoes probably with every meal 24:31 and especially for breakfast in the morning. 24:35 There's no grids like that. 24:37 I have had southern grids for years 24:40 but never like this. 24:42 In other words, these are pretty good. 24:43 Is that what you're saying, Honey? 24:44 They're really great. Thank you so much. 24:46 He always makes me feel like I'm the best cook ever. 24:49 I don't think she is. 24:52 Look at this. This is so beautiful. 24:54 It is. 24:56 That is a picture right there. 24:57 I love that. We eat with our eyes. 25:00 So we always want... 25:01 You know, if it doesn't look good, 25:04 it's probably not gonna get past the mouth, the lips. 25:06 So I always encourage everybody 25:09 to make your food bright as well as tasty. 25:12 Well, why don't we go on to the next recipe? 25:14 And I'm gonna let my husband read about our avocado toast. 25:43 What do I like better than avocado? 25:47 I don't know of anything. 25:48 I love avocado. I don't use margarine. 25:51 So lot of times avocado is my margarine. 25:53 So that's about I use instead. 25:55 And, you know, avocado toast has gotten very popular. 25:58 But I've eaten it for years. 26:00 So it's been popular in my home a long time. 26:02 So today, what we're going to do 26:04 is we're going to make our own avocado toast. 26:08 And, Rendall, you're gonna be my masher 26:10 'cause you're the guy with the muscles. 26:13 So how do you like that? 26:15 Muscle guy. Muscle guy here. 26:18 I'm gonna try to get it out for you to help you. 26:21 Okay. 26:23 I'm gonna let you get the second one in there 26:25 before I start mashing. 26:26 Well, that's a good idea. 26:28 Did you ever eat much avocado before we met? 26:30 Not very much. You didn't? 26:32 You like guacamole though. Oh, yeah. 26:33 You're a Texan. You gotta like guacamole. 26:35 That's like a staple in the south, isn't it? 26:38 It is. 26:39 Salsa and avocados. 26:40 That's it. Tortillas. 26:42 And while we're talking about that, 26:45 Julia makes the best tortillas I've ever tasted. 26:48 And when we go on long trips, 26:49 she always brings them over to the house for us, for me. 26:54 She'll make me like a dozen of 'em 26:56 and she'll tell Rendall he can only have four. 26:57 And the reason for that is 26:59 it's because he ate my tortillas one time 27:01 when she made 'em for us on the trip. 27:03 Yeah. 27:04 I think I got one or two, did I? 27:06 Maybe. But you. 27:07 You thought they were all for you though, didn't you? 27:09 You were asleep. So... 27:10 Was that what it was? Whoo. 27:12 I have to hide the food now when I go to sleep. 27:14 Is that what it is? 27:16 Okay. 27:18 And you can make as many avocados as you want. 27:21 In my house, 27:23 there are sometimes we do four, don't we? 27:25 We're blessed at home 27:26 because avocados are inexpensive. 27:28 Yes, 35 cents. 27:30 Sometimes, they're four for a dollar. 27:32 It's awesome. 27:33 We've seen 'em high like $1, $1.5 a piece. 27:36 Oh, yes, we travel so much with our ministry 27:39 that we go all over the United States. 27:41 And we have actually seen avocados 27:44 at times of the year for $2 a piece. 27:47 Sometimes I leave home with a case of avocados. 27:52 Then why do I do that, Rendall, 27:54 'cause they're so expensive if we don't. 27:56 Put some salt. 27:57 Well, you don't have to use salt. 27:58 Now there's different types of fats. 28:02 What would you call this type of fat? 28:04 I call this fat an essential fat 28:06 and my favorite fat. 28:08 So we need fat in our diet. 28:09 Lot of people say, you can't eat fat. 28:11 No, there are types of fat you can eat. 28:13 And that's why I always use essential fats like 28:15 your nuts, your seeds, your avocado, your olives. 28:19 I just don't use 'em in the oil for him. 28:22 Oh, look at you. You're fast. 28:25 Well, sometimes you like it a little bit 28:27 of crunchiness to it. 28:29 I do. 28:30 I don't like it just real mashed. 28:32 You're right. 28:33 And I'm gonna keep your spoon in there 28:34 because I call it buttering. 28:37 We're gonna butter our toast. 28:39 New term for me. 28:40 Yeah, you can do yours. 28:43 I'm gonna put you to work away. 28:47 Look at this. 28:49 Now, I know in the recipe it said red cherry tomatoes. 28:52 But this time of a year 28:54 they have beautiful colored ones 28:56 and I thought why not add variety to it. 29:00 Let me put this down right here. 29:01 You already got yours ready, don't you? 29:03 There you go. 29:04 Oh, you're gonna add some spice. 29:05 No, this... What is it? 29:07 This is that everything but the bagel sesame. 29:10 I absolutely love it. 29:12 There's a lot of this. 29:13 Oh, I can tell who this one's gonna... 29:15 Mm-hmm. 29:17 Yes. 29:18 Rendall, you're not kidding me 29:20 that you made this for yourself, didn't you? 29:21 Oh, yeah. Yeah. 29:24 But I love this product here. 29:26 It tastes so good on the toast. 29:29 And like I said, 29:31 I've been eating this kind of stuff for years 29:33 and now it's very popular. 29:34 So when it gets popular, 29:37 then you'll see more of the items 29:38 out there for sale. 29:41 Wonderful. 29:42 I used to eat a lot of bagels. 29:43 I don't eat them anymore. 29:45 I can't have the weed. 29:46 I dabble in it sometimes, but I know I shouldn't. 29:49 I think that's gonna be enough to fill this plate, Honey. 29:52 Then if I'm gonna fill that plate... 29:54 Okay, you have the choice. 29:55 Is this your plate? 29:56 Or is this gonna be yours? 29:58 Well, I'd like either one. 30:00 Your choice. 30:02 Isn't that beautiful? 30:05 Again we eat with our eyes, folks. 30:07 I fixed and say, 30:08 he's gonna pick that up meaty piece, aren't you? 30:10 That's kind of crunchy. 30:11 I don't know if you wanna do that. 30:13 And you can toast your bread in the oven. 30:15 You can toast it in the toaster. 30:18 Or some of you might have a toaster oven, 30:20 however you wanna do that. 30:21 Some people will put a fat on there first, but I don't. 30:24 I let the avocado be my fat. 30:26 Before we go on to the next recipe, 30:28 which is gonna be 30:30 our lemony cranberry bundt cake. 30:32 Oh, boy. 30:34 This was a product that I had called a friend of ours 30:37 and asked if he would help me with this recipe 30:39 because I was working on a couple different ones. 30:41 Does he have a name? 30:43 Alvin Mowry, you know who he is. 30:44 Thank you. 30:46 Alvin Mowry, he comes here at our camp meeting 30:48 and helps us in the spring and in the fall. 30:50 He's always here as our baker. 30:53 When you come to the kitchen, you come to the camp meeting, 30:55 come back there and ask for Alvin. 30:57 It's amazing you can give him something 30:59 and say, "This is what I want," and he makes it. 31:01 I love to cook, but baking is not my forte 31:04 when it comes to desserts. 31:06 I try not to eat that many of 'em, so I don't. 31:08 So I'd love for you to meet Alvin. 31:10 But first of all, I wanna go to this recipe, 31:13 'cause we're gonna read it. 31:14 And if you'll do the honors for me, Rendall? 31:16 Sure. 32:14 Before Rendall read that wonderful recipe, 32:18 I was talking about our friend Alvin and Julia Mowry. 32:22 Actually, Alvin is the one who does a lot of the baking 32:26 with a regular flours. 32:28 Julia, his wife bakes a lot for the gluten-free. 32:32 But a surprise we have for you today 32:34 is we were able to get Alvin and Julia 32:36 to come down here with us. 32:38 And I would like to take this time right now 32:40 to invite Alvin on the set so he can help us 32:44 with this recipe that he actually did. 32:46 Alvin, if you don't mind, step in up here. 32:49 And actually, Alvin and Julia were friends of Rendall's. 32:53 Hi, Alvin. This is Alvin Mowry. 32:55 He's my, I call him my baker. 32:57 I can't hardly go anywhere without these two. 32:59 I mean, they are wonderful. 33:01 But Rendall has known them for over 35 years. 33:03 Thirty plus years, yes. 33:04 Yeah, and then you married that woman. 33:06 And then he married this woman. 33:07 That's what they call me, that woman. 33:10 They've been in music ministry for a long time 33:12 because Julia is a wonderful musician. 33:14 She sings, plays guitar, mandolin. 33:17 She's done so many concerts, 33:19 you do a lot to help her with the concerts, 33:21 don't you do all the... 33:23 I usually stay with the sound. 33:24 See, he stays with the sound. 33:26 He's a designated roadie. 33:29 But then they were praying and said, 33:31 "Lord, we'd like to do something else 33:33 if that's Your will." 33:34 And guess what happened? 33:36 Then you came along. Then I came along. 33:38 And before we had met, 33:41 they had talked about plant based nutrition, 33:43 not for themselves. 33:45 Julia had been really changing a lot in her diet. 33:47 I mean, it's amazing what this woman 33:50 has done with her health. 33:51 And Alvin recently has done a lot 33:54 in making plant based desserts. 33:57 And I don't know what I would do without him 33:59 when we come here, 34:00 or are invited to come to camp meeting. 34:03 I always make sure I drag these two along 34:05 because he's always in the kitchen 34:07 baking all these wonderful desserts. 34:09 You've messed up all my recipes. 34:11 I bake with lot of butter and sour cream. 34:13 I know. 34:14 And this is the thing I can say, 34:16 Alvin, this is what I'm looking for. 34:18 This recipe here came about in our journey 34:21 from Ohio back to Texas. 34:22 And I said, I really want something good 34:24 for our Christmas program, 34:26 that's a little bit out of the norm. 34:28 And I said, I love lemon, I love the brightness of lemon. 34:32 And I love cranberries. 34:34 Can you do a dessert for me 34:35 with no butter or margarine? 34:39 No oil. 34:41 I said, "You can use sugar, that's okay." 34:44 And I said, "This is what I want." 34:46 And so, we came back home, he made that recipe, 34:49 brought it to potluck at church and I'm telling him, 34:53 it is just absolutely wonderful. 34:55 And I listened to the discussion 34:57 of his recipe in the vehicle from about 10 in the morning 35:01 till about 5 that evening, 35:03 as they were communicating back and forth, 35:05 figuring it out, add this, do this, try this. 35:08 And... Julia got even with me. 35:10 She sent you a picture of that cake at midnight. 35:13 She did, they sent me 35:14 this picture of this cake at midnight, 35:16 and I had this dream about this cake. 35:19 I was finding to get this cake. 35:20 I didn't get a piece of this cake 35:22 until the next day. 35:25 They brought it into me and I just like wolfed it down. 35:27 Rendall still getting his dandy blend, 35:29 I've already eaten mine. 35:30 But why don't we go ahead and start this, 35:32 and the reason why I really wanted you here 35:34 is, Alvin, I think you are a great baker, 35:38 you know, just the consistencies... 35:40 Well I've seen that. 35:42 As much as I've cooked baking is really not my forte as much, 35:46 but I love to eat it. 35:48 I just don't like to bake it as much, 35:50 and I have found that. 35:51 But you're really good in, 35:52 in your textures and your measurements 35:54 of how much flour versus liquid and that's a talent. 35:58 Well I always, 36:00 yeah, I used to call it the common sense, 36:02 but unfortunately, 36:03 it's probably God given talent, 36:05 because I found out common sense 36:06 isn't real common anymore. 36:09 So this is your sweetener 36:10 and you always like to use a certain kind of sugar. 36:13 What is this one here? 36:14 I try to use sugar as natural as possible. 36:15 Okay. 36:17 I usually use turbinado sugar 36:18 or this one's just evaporated powder, 36:21 it's, still natural, pretty much a natural sugar. 36:23 And then this is your applesauce. 36:25 So you did this to help replace, 36:28 and I've got this if, if you need. 36:29 This I took to, was to take the fat out 36:31 because my pound cake called for two. 36:36 I put two sticks of butter in it, 36:38 and you affectionately called it a butter cake. 36:42 I did. 36:43 And now the brightness here, 36:45 we're talking how many zested lemons here, 36:48 is that six? 36:50 This is a zest from six lemons because... 36:51 Yes. 36:53 I don't like to use lemon extract 36:55 or anything else that takes away from it. 36:58 I like mine all natural. 37:00 So that's, that's usually where I go. 37:02 And then since you don't want any eggs in it, 37:05 and I've gotten quite accustomed 37:07 to not using eggs now. 37:09 I use flaxseed usually and sometimes cornstarch, 37:13 but primarily flaxseed. 37:15 And about a tablespoon of water 37:18 per teaspoon of seed. 37:21 Okay. 37:22 So that takes the place of the egg. 37:24 That replaced the eggs. 37:26 Some people buy egg replacers, 37:27 some people will use cornstarch. 37:29 You, when you're baking, 37:30 you really like to use the flaxseed, 37:32 and it works really well. 37:33 I've had very good success with the flaxseed. 37:35 I just found, 37:36 that when I first started using it, 37:37 I was using too much and it gave, 37:40 it gave the cake more of a pudding type of taste. 37:44 Oh, we can talk while he's blending here. 37:46 This isn't like the, the Vitamix is like a rocket. 37:49 It just has so much noise. 37:51 And Rendall's standing over here thinking, 37:53 "Man when he gets done with this, 37:54 I know exactly what I'm gonna do." 37:58 You're gonna get you some of that, aren't you? 38:01 I like to put the zest in with the liquids, 38:04 because the... 38:06 That way the flavor of the lemon 38:08 because the oil, the zest will go into the... 38:10 Will saturate through those liquids 38:12 that are in the cake, 38:14 and it keeps my flavor in there, 38:15 because I like, I like lemon. 38:17 I do too. 38:18 And I like a nice bright lemon taste. 38:20 Now what do you... What do you put in next one? 38:22 Where are you going? 38:23 Next, I would go with the... 38:25 The vegan sour cream? Yes. 38:27 And I have I have to tell you a little funny thing 38:29 while he's doing this. 38:31 We were sitting at potluck one day at church. 38:32 And let me tell you what? 38:34 When people found out that, 38:35 Alvin was making all these plant based 38:37 or vegan dessert, it's like ants, 38:40 boy, they just swarm all over this ant hill 38:42 on to his cakes. 38:43 Everything he brings is gone. 38:45 He always brings a little extra over to the table for us, 38:47 or we wouldn't get it. 38:49 And he sat there one day and he said, 38:50 "You know, there was a time 38:52 that I used to make fun of people 38:53 who didn't eat meat or dairy." 38:55 I said "You did, Alvin?" He said "Yes." 38:58 But he said, "I've learned a lot," 38:59 and he said, "Now I understand." 39:00 And I appreciated your honesty in that. 39:04 Well, I've had so many vegan dishes, 39:07 but a lot of times, they were tasteless. 39:11 Yeah. 39:13 Yeah, I've seen that too, or had that happen, 39:16 or sometimes they don't always look the best. 39:19 And I've always said we eat with our eyes. 39:21 And if we can't get it past our eyes, 39:23 and there's no way we're going to get it down our stomach. 39:25 No way. That's right. 39:27 And now on this recipe, 39:28 you like to blend your flour a little bit at a time. 39:32 Is that right? Exactly. 39:33 Okay. I want it in there. 39:35 I want to get it mixed in. 39:37 I want all that flavor to be in with a flour 39:40 before I add the rest of the liquid to it. 39:42 And it's going to get a little heavy, but it'll. 39:43 That's all right. 39:47 It's gonna be good. 39:49 Oh, I know what you're doing over there, Mr. Caviness. 39:52 I've got your number. 39:53 I know what exactly that he's doing. 39:55 He's thinking, oh, this is yummy. 39:57 I'm gonna get some of this. 40:01 In Alvin's family he's famous 40:03 for his German chocolate cake... 40:04 German chocolate cake. 40:06 And he's working on making that vegan. 40:08 He has, he already did. 40:10 We have made it vegan, but we're changing the recipe. 40:12 Okay. 40:13 At his family reunion, 40:15 he didn't bake a German chocolate cake, 40:18 it was not a successful reunion. 40:21 I'll just do this, Alvin, 40:22 so we can hurry this up a little. 40:23 That's right. 40:30 Yeah, I've had... 40:32 I've had a piece of the German chocolate cake 40:36 that you made vegan, It was delicious. 40:39 And, again I was surprised 40:42 because you know German chocolate cake 40:44 has a lot of fat in it. 40:45 Yes. It does. 40:46 Most people don't, don't realize, 40:48 they say they like German chocolate cake, 40:49 but German chocolate cake 40:51 has almost a pound of butter in it, 40:53 counting the topping. 40:54 So a lot of fat? 40:56 A lot of fat. 40:57 And then it takes a couple of buttermilk too 41:01 and eight eggs. 41:02 Oh. Oh my. 41:04 Heart attack. 41:09 Now, you tell me what you want me to add here, 41:11 Alvin and I'll... 41:12 You just keep adding the flour, you're doing a fine job. 41:13 Thank you. 41:20 I can smell that lemon. 41:22 How thick do you want that? I mean? 41:25 What do you mean? 41:26 When you put the water in, 41:28 there's a certain consistency that, 41:30 that needs to be before you put it in the pan? 41:33 I don't know how exactly to explain this, 41:35 because, see, I was used to making pound cakes. 41:39 So I want this consistency of the pound cake, 41:42 and just a little bit looser, because I wanted to raise more. 41:45 Now, you want me to put the milk in? 41:47 Would you please? 41:51 Now what about the salt? What kind of milk is that? 41:54 That's almond milk. That is almond. 41:56 That's unsweetened almond milk. 41:59 And you always use unsweetened 42:00 and the almond milk in your recipes, 42:02 I've noticed that. 42:04 Yes. 42:06 It's all your fault. 42:09 That woman, 42:10 that's what they call me, that woman. 42:13 Okay, you can go ahead and put the baking powder in. 42:15 For leavening? 42:16 Yes. 42:22 I'm salivating. 42:23 I am going to get your pan over here, Alvin, 42:26 so when you're done there and actually do you mind 42:29 if I start doing the frosting over here? 42:32 Be my guest put the confectionery sugar 42:35 and the to put that, lemon zest. 42:36 The zest? 42:38 And then take that sour cream 42:41 and work it into the end of this sugar. 42:47 We're talking about that almond milk. 42:49 I've got a little story 42:51 that I can tell while you're mixing. 42:52 Go, right ahead. 42:54 I was a heavy, heavy milk drinker. 42:57 Oh, yes. 42:58 And to the point of two, 43:00 two and a half gallons a week by myself. 43:03 And when I gave up dairy milk, 43:07 I found that I could sleep at night and breathe... 43:11 Through your nose. Through my nose. 43:12 Yeah, you told me that, I couldn't believe it. 43:14 I normally get a couple, 43:15 two or three sinus infections a year. 43:18 And I feel like giving up dairy, 43:20 eliminating dairy really helped my health. 43:25 Wow. 43:26 Well, as much as I complained about changing my recipes, 43:30 I have to admit that, 43:34 I feel better, sleep better. 43:38 I can't tell you how many times people have commented. 43:41 My, you look so healthy, 43:43 and I tell them I'll be 75 years old 43:45 in a couple of months. 43:46 Most people have a hard time believing it. 43:48 We're old timers, aren't we? 43:50 Yeah. 43:51 I've been called some other things, 43:53 but that's true. 43:54 And you know what's wonderful? 43:56 Lifestyle disease is just exactly what it is, 43:59 from our bad lifestyle and we found out 44:02 that we can actually change the food that we eat. 44:06 Walk, exercise sunshine, fresh air, water. 44:09 Oh the cranberries. 44:11 It's Christmas. 44:13 That's right. 44:14 Melody said she wanted color. 44:16 That's three and a half cups of cranberries there. 44:19 And a little bit of sweetener 44:20 which they can use stevia or they can use sugar 44:23 and we prefer a good healthier sugar. 44:25 This has two tablespoons of raw sugar on it. 44:31 And just kind of fold that in. 44:35 That was a new term to me, folding, I didn't realize... 44:38 You thought that it was laundry, 44:39 a laundry term, didn't you? 44:40 Yeah. 44:42 Hey, Rendall, if you do me a favor, 44:43 hand me that cake over here. 44:46 This is what we baked extra. 44:48 Now, why I did this is because I thought 44:50 well, at least we could eat some of it. 44:52 You know what I'm saying? 44:54 But it's hard for us to show you. 44:55 Look how easy that frosting just went together, perfect. 45:00 You know, this is a perfect frosting 45:01 because it is a drizzle. 45:03 So we have one here that we can drizzle for you. 45:08 If you hadn't had the week you had. 45:10 I was going to, with Julia, make you a gluten free one. 45:14 Yes, that's our next project. 45:15 Actually, we have talked about this. 45:18 We are doing a gluten free cookbook. 45:20 And Alvin, I talked to him the other day, 45:23 I said, "Let's do a vegan cake. 45:28 And just a cookbook about cakes." 45:29 We're going to call it Simply Yummy Sweet Cakes, aren't we? 45:32 That's what we call Alvin. 45:33 That's his new nickname, sweet cakes. 45:36 He's gonna help you do that. 45:37 Look at this. How beautiful. 45:39 Oh, Alvin, this is beautiful. 45:40 Do you have a big spoon in there? 45:41 I have a spatula. 45:43 Do you want this? Is that big enough? 45:45 Well, I just wanted to get it in, 45:48 without getting it all over the tube until... 45:52 Just turn that pan gradually. 45:56 Here we go. 46:01 Now, if there's any leftover, 46:02 we always take the smaller bundt pans. 46:04 And we make like mini cakes. 46:07 And... 46:09 Oh, isn't that beautiful? 46:11 Oh, how could you deny that beautiful cake? 46:14 Look here. 46:17 Alvin, thank you so much for coming here on the program. 46:21 I had to literally twist his arm. 46:22 He said, "No, no, I don't want to come out there." 46:24 I said, "Alvin, you got to come out." 46:26 I want people to know who you are, 46:27 and what you do for us. 46:29 I think it's important to give people credit 46:30 when credit is due. 46:32 There's enough there 46:33 for about three of those little bundt pans. 46:34 Great. 46:36 Let's go on to our next recipe. 46:37 Rendall, if you will read that for us. 46:38 This is for our cranberry breeze. 47:05 Every good brunch 47:06 deserves a wonderful drink, don't you think? 47:09 I believe it. 47:10 And I really like this one, 47:11 because it's made with 100% fruit juices. 47:13 And actually, for this one, 47:15 I took the pineapple out of the can. 47:18 If you can't find pineapple juice, that's a 100%. 47:21 Find a 100%, 47:22 whether it be crushed or tidbits, 47:24 you can use that. 47:25 Now this is cranberry juice that I got, that is 100%. 47:30 What about that, that's about what I want in there. 47:33 This is fresh squeezed orange juice. 47:35 I love fresh squeezed orange juice. 47:37 That's why I like to go to Florida. 47:38 It's the best. 47:40 I know, we go into Florida and guess what we do? 47:42 We hit that place. 47:44 What is that, that rest area or something 47:46 and we go in there 47:47 and drink a bunch of orange juice every time. 47:49 And it's interesting to me that the oranges in Florida 47:52 are from California and vice versa. 47:56 Yes. 47:57 Because one is a juicer, and one is a eating orange. 47:59 I know, we found that out 48:01 because I thought, wow, you guys don't buy it. 48:03 Now this is going to be noisy for just a few minutes 48:05 because I want to pulsate 48:07 and get some of this some pineapple blended. 48:14 I know Vitamixes are so noisy 48:16 but they do such a good job, don't they? 48:21 You've got three or four of them. 48:23 I know, I know, I think, 48:25 I need another one really soon, Honey. 48:27 Now I'm taking my cranberries, 48:32 I just want a couple for on the top. 48:34 That's all I want in there. 48:36 And I am just going to blend this 48:38 really, really, really, slow. 48:40 So I'm gonna turn that down 48:41 and basically just pulse them in. 48:43 Watch it change colors. 48:47 You don't want them to be totally. 48:49 No, I want them just like this. 48:51 The more pulp will show up. 48:52 Yes, I want some color in it. 48:55 And I want just a little bit of texture, so... 49:02 Yummy, Honey. Wow. 49:04 I'm thirsty. Are you thirsty? 49:06 I think we should try it. 49:08 You know, Rendall and I travel all over the United States, 49:11 doing health ministry, and we just love it. 49:14 We've been on the road so much in the last year. 49:17 In 16 months, 49:19 we have put 51,000 miles on our vehicle. 49:22 Correction, 52. 49:24 Oh, 52, Honey, I'm so sorry. 49:27 He had to retire to go to work, is what he said with me. 49:29 Exactly. 49:31 And I love it. I enjoy it. 49:32 And it's so wonderful to have a partner 49:35 who's involved with ministry with you. 49:36 My husband is so supportive. 49:38 I just can't thank you enough for the time and the effort 49:42 and all the driving time that you spend 49:45 to take us from place to place. 49:47 I've never heard him grumble, never complain. 49:49 He loves the Lord. 49:51 And he loves health ministries, done a lot for both of us. 49:53 Both he and I have come so far in our health. 49:57 We both have some way still to go. 49:59 Sure. 50:01 You know, we still want to lose weight collectively. 50:02 But if there's any, anybody out there 50:06 who might be interested in our ministry, 50:09 or wants to contact us for any reason, 50:11 you can do that anytime, we're accessible. 50:15 We have different programs that we do. 50:17 Yes. 50:19 And Rendall is a phenomenal harmonica player. 50:23 And you do, you have a CD right now, 50:25 I have cookbooks and he actually will go in 50:28 and do like 30 minute concerts, before or in between seminars. 50:34 Sometimes after church if I do the 11 o'clock hour, 50:37 and it's just beautiful over and over again, 50:39 people say, 50:40 I just love your husband's harmonica playing, 50:43 it's so sweet and it's so calming, 50:45 and it really is. 50:46 It's not like your typical harmonica playing. 50:48 But you've been doing it a long time 50:50 and you do a really good job and I appreciate that. 50:51 Thank you very much. 50:53 So, having said that. 50:55 We would, if you would like to contact us 50:57 about doing a seminar at your church, 51:00 here is the contact information that you will need. 51:05 If you would like to invite Melody 51:06 to hold one of her health events in your area, 51:09 she would love to hear from you. 51:10 Find out more about 51:12 her plant based cooking health seminars, 51:14 as well as her amazing cookbooks 51:16 by visiting her website, 51:17 MelodyPrettyman.com. 51:19 That's MelodyPrettyman.com. 51:22 You may also call her at 740-398-6491. 51:27 That's 740-398-6491, 51:32 or write to her at Your Healthy Helper, 51:35 PO Box 521, 51:37 Alvarado, Texas 76009. |
Revised 2020-01-08