Participants:
Series Code: TDYC
Program Code: TDYC018029A
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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 01:10 Hello, and welcome to another 3ABN Today 01:13 cooking program. 01:14 I'm Jason Bradley 01:15 and I'm so excited to be in the kitchen today 01:17 with Melody Caviness. 01:19 She, if you've been to any of our camp meetings, 01:22 you've probably had the privilege 01:24 and opportunity to taste her delicious meals. 01:27 And if you haven't been, well, 01:29 you got to make sure that you join us. 01:31 I'm so glad that 01:33 you're allowing me to be here with you 01:35 and taste tests all of this wonderful food 01:37 we'll be making today. 01:39 Are you my glutton for punishment? 01:41 If that's what you want to call, 01:42 but I'm sure it's gonna be good. 01:44 Well, I hope so, I hope so. 01:45 Yes. Yeah. 01:46 So now I called you Melody Caviness. 01:49 But a lot of people know you as Melody Prettyman-Caviness. 01:53 That's right. 01:55 And so what's the funny story behind 01:56 why do you want to be just called Melody Caviness? 01:59 Well, you know I've been married 02:00 for almost three years now 02:02 to my wonderful husband Randall Caviness. 02:05 And he has joined in the ministry together, 02:08 it's a combined ministry now God Is So Good. 02:10 And as we've been traveling around, 02:13 and we booked our seminars, 02:14 they always come up to my husband and say, 02:16 "Welcome, Mr. Prettyman." 02:18 And so he's not Mr. Prettyman. Yeah, yeah. 02:21 And he's such a sweet 02:22 so he would never say anything bad. 02:24 So I thought, you know, it's time that people realize 02:28 that I am Melody Caviness now Prettyman was my name before, 02:32 but now it's Melody Caviness. 02:33 I got you. 02:34 So they kinda automatically gave him your last name? 02:36 Yeah, they did. 02:37 And that's not too fair for him. 02:39 Yeah. Yes, yes. 02:40 And I'm so proud to have that man's name. 02:42 Oh, praise the Lord. God has blessed me. 02:44 Amen. Amen. 02:45 So how long have you been cooking? 02:47 Oh, most of my life. 02:49 Oh! Okay. Yeah, most of my life. 02:51 My father was a chef. 02:53 He cooked for the officers in the Navy. 02:55 And then when he was out of the Navy, 02:57 he opened up his restaurants and as a little girl, 03:00 my father taught me how to cook because I loved cooking. 03:03 To me, it's the therapy. 03:05 I mean, it's... it's an art. 03:06 And so I was always following his footsteps, 03:09 so he taught me everything he knew. 03:11 And out of five children, 03:12 I'm the only one who really got into the kitchen 03:15 and made it a career for many years. 03:17 Wow! Wow! 03:18 So how old roughly were you when you got started? 03:22 You said young. 03:23 Probably as early as seven, eight years old 03:26 as I was making spaghetti for the family, 03:29 spaghetti was my specialty then. 03:31 And I made it for the family 03:32 probably at the age of 10 years old, 03:34 where I would cook the meal for the entire family. 03:36 Yeah. 03:38 Wow! Yeah. Loved it, loved it. 03:39 Now, I didn't always, you know, 03:41 I left and went into the corporate world 03:42 for several years. 03:44 And of course, my cuisine is not what it is today 03:46 because I cooked meats 03:48 and everything as fat as you possibly could get it, 03:52 so things have changed. 03:53 Okay. I've evolved. 03:55 So now we have healthier alternatives. 03:57 Much healthier, yes. Okay, we'll see. 03:59 You've cooked for a very long time. 04:02 I'd like to think that 04:04 I would eat for a very long time. 04:06 I love to eat. 04:08 I love food, I love tasting food, 04:10 eating food, that's my passion. 04:12 And you can't tell it, but for some of us, 04:14 you know, we, you know, it's different for me. 04:17 Now I'm at my... 04:18 I'm not at my lowest way, 04:20 but totally I am down over a hundred pounds. 04:25 So I fought obesity, severe obesity for years, 04:29 almost up to the point of close to 300 pounds. 04:32 So you have to understand I have come a long way 04:35 and I battle, you know, my weight 04:37 so I have to be very strict on my food. 04:40 It doesn't take me long to gain weight, 04:42 you know, especially I have celiac disease 04:45 and I have Hashimoto, which is a thyroid disease. 04:47 Okay. 04:49 But I would not go back to any of the foods 04:51 and the way I used to eat because of the way I feel, 04:54 because I'm disease free. 04:55 You know, I don't take meds... 04:57 I'm in my 60s, I don't take medication 05:00 and I feel really good for my age. 05:02 So did you find that the cure was in food? 05:04 Absolutely. Wow! 05:05 When it's a lifestyle disease, 05:07 there is no cure that medicine can give you, 05:10 it has to come from the nutrition, 05:12 the food that we get. 05:13 Right. And so that's the education. 05:15 We don't have to give up good tasting food. 05:18 We just have to learn how to cook differently. 05:22 While you look good 05:23 and I'm sure Randall would say the same thing. 05:25 Well, yeah, he better... 05:27 That's right. That's right. 05:29 So let's go over what we're gonna be making today. 05:31 Sure, let's do. 05:33 First, we're gonna make, what? 05:34 A taco explosion. 05:36 Well, that's, that is the theme, 05:38 is our taco explosion 05:40 and we're starting out with a taco pasta casserole. 05:42 Nice. Okay. 05:44 Taco seasoning. 05:46 People buy a lot of this at the store, 05:48 and I've made a better version 05:50 and our baked tortilla chips, no fat. 05:52 Oh! No fat. 05:54 Taco nacho supreme. 05:56 Yummy, Taco soup. 05:59 This is a new one. 06:00 A lot of these are new recipes. 06:02 Lemon yogurt parfait 06:04 and my favorite dandy blend delight. 06:07 Wow! 06:08 Yummy! Yeah. 06:10 I'm excited to taste. I am so. 06:12 And I'm looking forward to seeing where we get started, 06:14 but let's go to the recipe. 06:16 Yes, this is our first recipe. 06:18 This is a taco pasta casserole. 06:21 First you're gonna have: 06:52 Hmm, it sounds like 06:53 we have some delicious ingredients. 06:55 Yummy. 06:56 And we've already got something going on the stove, right? 06:58 You know, I did for time sake, you know, 07:00 I like to get my onions 07:03 and here comes all the steam up here. 07:06 A little hydrated and I like them sometimes 07:08 to even brown a little bit on the bottom 07:12 and that gets everything started. 07:13 So right in here is our onions, our minced garlic, 07:17 and our jalapeno. 07:18 If you can't handle jalapeno, I love poblanos. 07:21 Poblanos have that taste of jalapeno, but not the heat. 07:24 Yes, a little mild, it's milder. 07:26 Yes, but it does give that flavor 07:27 without the kick basically. 07:29 Got you. Got you. 07:30 So that's and I live in Texas now, we like heat. 07:32 Oh, yeah. Yeah. 07:33 We kick it up there a little bit. 07:35 I used to live in Texas. 07:36 Did you really? Where? Dallas. 07:37 Dallas. And Darlington. 07:39 Well, you know where Alvarado and Keene is then? 07:41 Oh, yeah. Because that's where I live. 07:42 Southwestern Adventist University, yeah. 07:44 Yes. 07:45 And I'm going to check this... 07:47 I'm going to turn this up a little bit. 07:48 Okay. 07:50 Now, from this point, 07:51 because we have saved time probably about 8, 10 minutes. 07:54 Nice. We've already got a... 07:57 Our onions are transparent. 07:59 So this is where I can add the rest of my ingredients. 08:02 And the first is I'm going to add corn. 08:04 You can add this however you like. 08:06 But I like to put my vegetables mostly in first. 08:10 Nice. So there's our corn. 08:11 Okay. I love the taste of corn. 08:13 Yes, me too. 08:15 And our black beans. 08:17 I'm not saying you have to always use black beans. 08:19 If you want to use a different type of bean, go for it. 08:22 I think black beans look really good 08:23 and I like the flavor of them. 08:25 Now here is my pasta. Okay. 08:27 Now this pasta is actually a gluten free brand. 08:31 So you can do a whole grain rice, gluten free, 08:34 and I bought this at Costco, 08:35 they have a very good variety there. 08:37 And it really holds up, 08:39 that's the problem with gluten free 08:40 is finding something that holds up. 08:41 Yes, and not being hungry in the next 20 minutes. 08:45 Exactly, exactly. 08:46 Now this is a taco crumble. 08:49 This is something that Butler Soy Curls puts out. 08:52 What I like about this, 08:53 it already has the seasoning in it. 08:56 You just hydrate it like one bag 08:58 with one and a half cups of water, 08:59 if you put two, that's fine. 09:01 Just let it simmer down to where there's no water 09:03 and this is what you come with. 09:04 Nice. It's already seasoned. 09:06 I also like it because it's non-GMO 09:09 and it is not defatted. 09:11 And that's hard to find nowadays. 09:12 It is very hard to find. Yes. 09:14 And when you taste it, you're going to taste 09:16 that flavor that it puts in there. 09:17 It is wonderful. 09:19 I'm looking forward to it. 09:20 So this is a meal like the old... 09:22 Remember the old kind of hamburger helper. 09:26 Well, this does the same thing. It's all quick. 09:28 See I keep a lot of these products 09:30 precooked in my refrigerator 09:32 like cheesy sauce, my macaroni rice. 09:34 I always have that available, so when I come home, 09:36 I can grab it real quick. 09:38 So it's kind of like meal prepping basically. 09:39 Yes, it is. 09:42 Yeah, that's crucial throughout the week, 09:44 you gotta go to work, 09:46 you got all this things to do, you get home. 09:47 Yes, and I want to make sure I'm not getting this too low. 09:50 And salsa. 09:51 Now, if you want more salsa, you just knock yourself out. 09:55 That's right, turn up heat. Turn it up. 09:57 If you want a real spicy like a habanero. 10:02 Whatever you want, everybody has different taste, 10:04 so basically that's up to you. 10:06 Gotcha. How much heat you want? 10:09 That's looking good, smelling good. 10:11 Doesn't it? It's pretty. 10:12 We eat with our eyes and if it doesn't look good, 10:14 we're not gonna taste it. 10:15 That's the truth. And here's my... 10:17 And if it doesn't taste good, I can't eat it. 10:19 You know, I gotta have flavor. 10:21 I can't sacrifice flavor. No, you can't. 10:23 Now, one thing you'll notice. 10:26 I did not add salt. All right. 10:28 And you might think, oh, 10:29 that's not gonna taste very well. 10:31 Well, I've got salt in the items 10:33 that we're cooking with. 10:34 So I don't want to over salt it. 10:35 Yes. I've really watched myself. 10:38 I suffered from high blood pressure for years. 10:40 So, you know, along with eating healthier, 10:42 I kind of cut down on my salt. 10:44 But I still like the flavor, 10:46 so you gotta have some salt in your diet. 10:47 Yeah, definitely. 10:49 Just not as much as what we used to put in there. 10:51 You don't want bland food. 10:52 No. No, no. 10:54 That's right. That's right. 10:55 The worst thing we can do 10:57 is cook with what I call anemic food, 11:00 where it doesn't have any color to it. 11:02 Uh-huh. And there's no flavor. 11:03 Who would want to change and go to healthier diet? 11:06 So we want to also not only to taste good, 11:08 but we want it eye appealing. 11:10 Absolutely. 11:11 Does that look appealing to your eye? 11:12 It does. 11:14 It looks like I should taste it... 11:15 Yeah, I think you should. Very soon. 11:17 Now, the good thing about this, 11:18 you could serve it just like this 11:21 or you could pop it in the oven, 11:22 let it go heat up some more in the oven. 11:25 Cover it with more cheese sauce if you wanted to, 11:28 you can cover it with actually 11:31 like a tofutti sour cream or your favorite sour cream. 11:35 Some green onions, 11:36 whatever you want to put in there, just do it. 11:39 And I'm telling you, 11:40 this one pan is probably only gonna serve four people, 11:45 five at the most. 11:46 Really? Oh, yeah, you're gonna love it. 11:48 So I'm gonna let you see if you like this. 11:51 Hallelujah. 11:53 Let me say that blessing real quick. 11:58 All right. 12:03 I'm going to give you a napkin there. 12:06 Hmm. 12:09 Now the longer this sits and simmers. 12:11 That's flavorful. 12:13 I've got the kick from the jalapeno. 12:14 Did you? Okay. 12:15 We got the black beans in there, 12:17 the crumbles and the corn. 12:18 That's very good. 12:20 Now, it just needs to set there 12:21 and all those flavors meld together, 12:23 because the longer it cooks on low, 12:25 the better it's going to taste, 12:27 that flavors just all going to blend together 12:28 and it's gonna be so delicious. 12:30 That's gonna settle in. Oh, yeah. 12:31 Oh, yes. Sit down and eat it up. 12:33 All right. 12:34 Well, what are we gonna make next? 12:36 I think next on our menu is the taco seasoning. 12:40 Taco seasoning. Okay, and what goes into that? 12:42 And we gonna see how to make taco seasoning. 12:44 The ingredients are: 13:07 Oh, nice. 13:09 So this is going to be a very flavorful seasoning. 13:11 It is. 13:13 This is my taco seasoning, 13:14 and the reason why I make my own taco seasoning 13:17 is a lot of them out there have silicon in them. 13:19 They also have MSG, and are just full of sodium, 13:23 so the sodium balance is way too high. 13:26 So this is one of those recipes 13:27 where you can adjust the sodium yourself. 13:30 If you don't want it in there, don't put it in. 13:32 But if you want some salt in there, 13:33 and I only use either Celtic Sea Salt, 13:36 Real Salt, or Himalayan. 13:38 Those are the only salts I use, 13:39 because they have the mineral base in them that we need. 13:42 Okay. Melody, you're fancy. 13:44 I am. Yeah. 13:46 I just grab the pack and go. Oh, yeah. 13:48 Oh, that's typical man. Yeah. 13:50 So that's great. So what... How do we start? 13:52 Well, what I did here is I put my paprika. 13:55 Okay. I put my garlic powder. 13:57 I put my cumin and my chili powder, 14:01 all together here. 14:02 Let's hold it, so our viewers can see. 14:05 So you have your paprika. 14:06 Mm-hmm, chili. And chili powder. 14:09 Garlic. Garlic. 14:10 And cumin. And cumin, okay. 14:12 And then I'm going to pour it in here, 14:14 because I'm also going to add the remaining ingredients. 14:17 Now honestly, 14:19 I rarely ever make this recipe this small. 14:22 When I make it, I usually do like 10 times that amount 14:26 and I have it all the time, I put it in plastic container 14:29 or I put it in glass jar something to keep that, 14:34 so anytime I want taco seasoning, I have it. 14:36 Nice, nice. 14:38 Here is my onion powder. Okay. 14:42 Onion powder, I love onions. 14:43 My pepper flakes. Now you can keep this up. 14:46 It just depends on the person how hot they want it. 14:49 That's the regular pepper flakes we use like 14:52 when we're eating pizza. 14:53 Gotcha. Hey, there's... 14:54 I've got a good vegan pizza recipe. 14:56 Really? Yes, I do. 14:58 You've cookbooks too, don't you? 14:59 I do. 15:00 Simply Yummy is the cookbook 15:02 I've had out for several years now 15:03 and I'm working on two additional cookbooks. 15:05 Oh, nice. 15:06 Yeah. Nice. 15:08 Fun, we're getting there. This is my salt. 15:10 You notice how pink it is? 15:12 Yeah. This is the pink Himalayan. 15:13 Okay. Now why is... 15:14 Why pink Himalayan? 15:16 Well, this is a salt that the way it is mined, 15:20 the way they... 15:22 This salt is, it has the color of course is different, 15:26 but it has, 15:28 I think, the Himalayan has 82 trace minerals. 15:30 We need minerals and our soil is so depleted. 15:34 Even when you eat organic, 15:36 they're so concerned about making sure 15:38 there's nonorganic, you know, in it, 15:41 that they deplete the soil 15:43 and they don't give enough mineral base to the soil. 15:46 Mm-hmm. 15:47 So I like to buy salts, 15:50 if we're going to use them with less sodium 15:52 and more mineral. 15:53 And by eating a salt like this, 15:55 whenever you do eat the sodium 15:59 because it's less of it, 16:00 it also disperses better with a mineral base, 16:02 because that's how we were really meant 16:04 to eat our salt with the minerals, 16:06 not just, you know, white salt. 16:08 And you'll go to the store sometimes 16:10 and you'll see it says, "Sea Salt." 16:13 And trust me, there's no minerals in that. 16:16 So you've got to be very careful. 16:17 Like I said, the Celtic, the Himalayan, 16:21 or the Real Salt are my favorite. 16:22 Sometimes I feel like you go to the grocery store, 16:24 and they just slap organic on it 16:26 and just call it a day. 16:28 Oh, yes. 16:29 There was this really, really neat video out there, 16:31 like a year ago that talked about this 16:33 and it's called Subliminal Advertising. 16:36 And they are so good at this stuff. 16:38 You know, it can have just as much fat in it 16:41 as the regular and they put new and improved healthy. 16:45 You gotta watch that and I tell people, 16:47 "Please read your labels." 16:49 That's so important. 16:50 You know, turn that package over and read what's in it. 16:54 I say if you can't pronounce it, 16:56 you don't know how to spell it. 16:58 It's one of those things you run, just run. 17:01 My mom used to say that. 17:02 You know, when I was a kid, 17:04 and we would go to the grocery store, 17:06 I knew that if my mom picked something up, 17:09 like I'd say, "Mom, I want this cereal, 17:11 or I want this ice cream, 17:13 or I want this," whatever it was. 17:15 And I knew that if she picked it up, 17:18 and she looked at the label. 17:20 You were in trouble. I wasn't getting it. 17:22 I wasn't gonna get it so... 17:24 That's so true. 17:25 I was in a grocery store one time in Mount Vernon, Ohio, 17:28 and there was this gentleman with two children. 17:31 He probably had no business being at the store, 17:33 he was probably picking out for his wife 17:34 and had the two kids. 17:36 And they were getting candy and they were... 17:38 They kept saying dad, "We want seven. 17:40 Dad, we want some." 17:41 And he's like, "No, 17:43 you're not going to eat that junk. 17:44 They had two loaves of white bread, 17:46 two gallons of chocolate milk, 17:47 and two cereals that had more sugar 17:49 than the candy on the shelf." 17:51 And I said they're like, why not? 17:53 They're getting junk anyway. 17:55 We have to read our labels. 17:57 We're so responsible for the food 17:59 that we put in this body. 18:01 I know that since I cleaned up my diet 18:03 that I have so much better discernment. 18:05 And I can hear this still small voice, 18:07 where before I just couldn't. 18:10 Yeah. You know, it's really helped. 18:13 Well, what are we going to make next? 18:14 Next, we're going to make my version of corn chips. 18:17 Okay. 18:19 Now, some people might not like this, 18:20 but hey, you'll get used to it. 18:22 And I think we're going to go to the recipe. 18:25 Our baked tortilla chips have the only ingredient 18:30 is between 20 and 30 corn tortillas. 18:33 Oh, that's it. That's it. 18:35 You know, I love good tortilla chips, 18:37 but I've never made them. 18:39 I always buy them. 18:40 So how do we start with this recipe? 18:42 Well, I did not make the tortilla. 18:45 I did make tortillas because my good friend Julia Mowery, 18:48 she's my Mexican sister. 18:50 She showed me how to make tortillas. 18:52 But because they're fresh and they're so moist, 18:56 if you was to make them into chips, 18:58 we tried, it just pull your teeth out. 19:00 Because I do not use oil, I do not deep fry. 19:03 So basically all you have to have for this recipe 19:07 is your tortilla, 19:08 and you would just put parchment paper down, 19:11 anything you want to and you lay these out 19:14 and you put them in the oven 325-350 degrees 19:18 until they start browning. 19:20 And then you would take these out of the oven 19:22 and let them cool. 19:24 Do not put them in plastic. 19:25 Don't do anything like that because if you do, 19:27 they're going to come out really chewy. 19:30 But what I did not have in the recipe 19:32 that I want to show you, because I always say, 19:34 "Go outside the box, make it your own recipe." 19:36 Yes. 19:37 I have some fresh squeezed lemon juice right here. 19:39 Okay. And this is onion powder. 19:42 And I'm going to take the onion powder, 19:44 some of my taco seasoning, and some onion powder. 19:49 Now you can put salt in here if you want to. 19:52 So you had garlic powder first or what's that? 19:53 Garlic powder. Okay, so garlic powder. 19:56 Then taco seasoning. Taco seasoning. 19:58 Then onion powder. Then onion powder. 20:01 Now I did not put any salt in here. 20:03 If you want to put salt in here, you can. 20:05 Okay. 20:06 If you wanted a barbecue flavor, you could do that, 20:08 if you want a ranch, you can make it a ranch. 20:11 Make this chip anything you want to make it. 20:13 Nice. 20:14 But you don't have three or four different fats in here, 20:18 and especially a nonessential fat, 20:20 but all you do is just put your chips in there 20:24 and hydrate them just a little bit. 20:26 We want that flavor. Okay. 20:27 And then you just put it on your pan 20:32 and cook that. 20:34 Now this is going to cook a little longer. 20:36 And see some of the residue there from the taco seasoning, 20:40 that's what's going to happen. 20:41 Some people might sprinkle a little salt over the top, 20:45 you might put a little bit more taco. 20:47 Whatever you want, make it your own. 20:50 So you can do that. 20:52 You know, just because I might eat it just plain, 20:55 because I still have weight to lose 20:58 and I'm still very cautious. 20:59 I try not... 21:01 In my diet at home, I eat absolutely no oil. 21:03 I don't fry with oil, 21:05 I don't put it in any of my foods, 21:06 I don't use any of the Adventist margarines. 21:09 I don't eat any of that. 21:10 I either use avocado as my fat. 21:13 Okay. I use coconut as my fat. 21:14 Okay. 21:15 Nuts and seeds, that's my fat at home, 21:17 so I want to be as natural as I possibly can get it. 21:21 So that's how simple baked tortillas are done. 21:23 And actually, I put some in the oven. 21:27 Okay. 21:28 And let's get those out. 21:33 See here. Nice. 21:34 So when they're done, as you have there, 21:37 see the color of them. 21:38 Mm-hmm. And they're crispy. 21:40 Okay, yeah. 21:41 And they're little chewier 21:43 than what you would get the ones at the store, 21:45 because they have been saturated 21:48 and all that fat and deep fried at a high, 21:50 high temperature. 21:51 So I don't want to do that 21:53 and I can make bags of these 21:55 when we travel my husband and I, 21:57 and I make my humus 21:58 and this is what we've got here, 22:00 celery sticks, carrot sticks whatever. 22:02 But we have guilt-free chips to eat anytime we want to. 22:05 So this would make for a good like road trip snack? 22:07 Oh, yeah. 22:09 Or something on the airplane if you can get food through. 22:11 I don't know if you can get through TSA nowadays. 22:13 I don't even know anymore. 22:14 I don't know, but I travel so much by vehicle. 22:17 We bought our vehicle last year in September 22:19 and I think we are at our one year anniversary 22:23 and we have almost 40,000 miles on our vehicle. 22:26 Wow! Yeah... 22:27 So yeah, so that goes well with that 40,000 miles. 22:30 It does. Absolutely, absolutely. 22:32 It does. All right, well, what... 22:34 What's the next recipe? 22:35 This next recipe is our taco nacho supreme. 22:40 We love nachos in our house. 22:42 And the ingredients are: 23:12 I'll tell you what, I'm excited about this dish. 23:14 You like tacos? Oh, yeah, I do. 23:16 It's a good thing. Everything today is taco. 23:18 I love it, I love it. 23:20 Now, when would you normally make this? 23:23 Oh, my husband could eat this every day. 23:25 I mean, this is a snack, this is a meal. 23:29 Like I said, I keep condiments like this 23:32 in my refrigerator all the time. 23:34 So if we're out and we're running late, 23:36 we're coming home and we're hungry, 23:38 I don't spend 30, 40 minutes getting a meal together. 23:41 It also helps to keep us from eating out, 23:43 which that's the worst type of food 23:44 that you can do a lot of times 23:46 because of what they... 23:47 restaurants, 23:49 they cook geared towards your taste buds, 23:52 not towards your body and health. 23:53 So I try to eat as much as I can at home 23:56 when we're there. 23:57 So I keep this there for anytime. 23:59 Football season, yes. Nice. 24:02 Baseball, whatever the occasion, 24:04 friends pop in, quick. 24:06 Perfect. 24:08 And I'm sure it saves money 24:09 because going out to eat is not cheap nowadays. 24:12 No, it isn't. It isn't. Yeah. 24:13 It isn't at all. So how do we... 24:14 How do we start this? 24:16 Well, okay, I start with my chips. 24:18 Okay. Okay. 24:20 So I'm going to put my chips in. 24:22 If I was at home, I would have a pan you know, 24:26 I bake this in the oven. 24:27 I'm not at home and for the sake of TV, 24:30 you know, we're going to do it just a little bit different. 24:33 But these again are my hydrated butler taco crumbles. 24:40 Now, I just want you to taste that, Jason. 24:42 And you're going to see the flavor. 24:45 All I do is add water. 24:46 Hmm. 24:47 It already has its flavor in there. 24:49 Yeah, it tastes like it's already been seasoned. 24:51 It is. It is. 24:52 It's seasoned with taco. 24:54 And I love this product, because it's good for you too. 24:59 So I'm going to put a little meat because, 25:01 you know, people that go to restaurants 25:03 they like meat on their top, their nachos. 25:06 So I'm going to put my taco on there. 25:09 And then what I'm going to do 25:11 is I am going to add some of my Daiya cheese. 25:14 Okay. 25:15 So I normally want this to melt. 25:18 So I would put this into the oven 25:20 and let this just go to town. 25:22 Nice. All right. 25:24 I would put probably let's do some olives. 25:31 Okay, right here, this is where I'd stop, 25:33 throw it in the oven. 25:35 And then bring it out and add my toppings to it. 25:40 Okay, so fast forward, pretend like it's done that, 25:43 because we don't have the time for that. 25:45 So at this point, what would you like on your nacho tacos? 25:50 Well, I'd like a little bit of lettuce... 25:52 Okay. 25:53 Some tomatoes. 25:56 Oh, yeah. Little or lot? 25:59 Nice moderate is okay. 26:01 Nice moderate will do. You like tomatoes? 26:03 I love tomatoes. Okay. 26:05 And you know when you go into a restaurant 26:08 and you buy any kind of meaty taco like nachos, 26:14 meaty Portobello, whatever it is. 26:17 You're going to pay $10. Oh, yeah. 26:19 At least for it. Oh, yeah. 26:21 Plus tip. Yes. And... 26:22 What about green onions, do you like green onions? 26:24 I love onions. That's perfect. 26:25 Okay, let's put some onions on here. 26:26 Yes. 26:28 That is perfect. 26:31 Oh, look at... Look at the colors. 26:32 You like onions? Oh, mercy! 26:34 They didn't make a bad onion. 26:37 I told my husband when we got married, 26:38 I said, "No, I hope you like onions." 26:40 He's... Oh, he loves everything. 26:41 And that's a good thing, because if he kisses me, 26:43 he doesn't have to worry about onion breath 26:44 because he has it too. 26:46 There you go. There you go. 26:47 I was gonna say, how do you guys communicate 26:49 after you eat some onions, 26:50 do you text each other or you...? 26:51 No, no. We just dig right in. 26:54 Nothing just scares us. 26:55 So here, now this is what I would do. 26:59 And then I would also add a little bit of salsa 27:03 to my recipe. 27:05 Now I would kick it up 27:07 and probably has something like a habanero. 27:09 I would put, love my jalapenos, 27:12 so I would put jalapenos on the top of this. 27:15 Little Texas spice. 27:16 Oh, you better believe it. 27:18 And then avocado for somebody who wants avocado, 27:20 just put a little bit of that. 27:22 But look at this, Jason, look how beautiful this is. 27:25 Oh, yeah. 27:26 It doesn't matter if you're vegan 27:27 or if you're vegetarian, you're meat eater, 27:29 you're going to love this. 27:30 Yes, yes. Well, you know what? 27:31 I think I might love that, 27:34 I think I should taste a little bit. 27:35 I think you should. I do. 27:37 I think you should. 27:38 Would you pass me one of those forks there? 27:40 I'll probably break one of these chips. 27:42 Yes. 27:43 And try and see. 27:47 He's going in. 27:49 Maybe I'll just get a little section and get a tomato. 27:51 Tomatoes are good because they have what? 27:53 Lycopene. Mm-hmm. Lycopene, mm-hmm. 27:55 Yes. Good for men especially. 27:59 I want to see if you get that umami, 28:01 that hmm feeling right there on the back of your tongue. 28:04 Hmm. Amazing, isn't it? 28:05 Now, picture that all hot melted together, 28:09 you can even layer that like put your chips down, 28:12 put some of the meat filling or meatless filling and cheese, 28:17 cheesy sauce, olives, 28:18 put more chips on 28:20 and you can layer it up that way. 28:21 You can put a really good avocado sauce on here. 28:24 You can make up different sauces, 28:26 make it your own. 28:27 Yeah, that's really good. 28:28 You know, it might be my recipe here, 28:30 but make it your recipe 28:31 and add what you want to. 28:32 Mm-hmm, I would eat that a lot. 28:34 Okay, so this is your bowl. 28:36 You can take it home with you. 28:37 Yeah, yeah, I don't think anybody else 28:38 needs to touch that. 28:40 Okay, this is Jason's. Yes, yes. 28:44 So okay, so we've got this. 28:46 It's so flavorful, you've got the spice. 28:49 I'd like some jalapenos in there too because I like... 28:51 I would too. 28:52 There's some missing jalapeno for me. 28:54 I want more heat. 28:55 The sauce is good though. 28:56 The cheese is actually pretty good too. 28:58 And I like that cheese sauce, the scallions, oh, man. 29:02 You know, this is a new recipe that's come out. 29:04 I don't have it out, it's coming in a book. 29:07 But this is one I don't even add a thickener with it. 29:09 I use my potatoes as my thickener. 29:12 So believe it or not, 29:13 there's potatoes in this so yeah... 29:16 So that's what's giving it a thicker consistency. 29:19 Nice, nice. Yes, yes. 29:21 It's delicious. What gives it its color? 29:24 I use a roasted red pepper. 29:26 It's my favorite thing to use 29:28 is the jarred roasted red pepper. 29:29 I have used the fresh red peppers, 29:32 but the roasting of it, you know, 29:34 get a fresh red pepper put it in the oven roasted. 29:37 It just gives us such a better flavor 29:39 when you roast that pepper and it gives it the color. 29:41 Some people use Natto seeds. 29:43 I just prefer using what God created in our plants. 29:46 Amen. Well, I tell you what? 29:48 We need to keep this somewhere close. 29:49 Okay. Okay. 29:50 We need to keep this close. 29:52 But what are we going to make next? 29:53 Next, we're going to make our taco soup. 29:56 Okay, taco soup. What's in that? 29:58 Okay, the ingredients are: 30:33 And for the topping we're going to use: 30:49 Nice. 30:51 That's a lot of stuff. Yeah, it is. 30:52 I'm looking at our counter space here. 30:55 Yeah. 30:56 And I'm amazed at all the color. 30:58 That's gonna go in there too. Yeah. 30:59 And we have, what's cooking right now? 31:02 Well, I like I say I always start by sautéing my onions. 31:08 And this has my peppers in there, my poblano, 31:11 and I'm just trying to get them transparent 31:13 so we can add the other ingredients. 31:15 This is something that I really want to get 31:17 to a certain place 31:18 before I start adding my other ingredients. 31:20 Gotcha. Gotcha. So that's what that is. 31:21 The smell is really good. 31:22 Well, onions, my... 31:24 When my dad owned his restaurants, 31:25 he used to put onions on his grill. 31:27 And whenever people come by, 31:28 they'd smell those onions and come into his restaurant. 31:31 Wow, that's a good marketing technique. 31:32 I know, he did it on purpose. Yeah. 31:34 So where do we start with all of this? 31:36 Well, there're two components here. 31:38 And I just... this you... 31:41 When you taste this, if you don't have that, 31:44 it's just that added flavor that I absolutely love. 31:47 So since we're already hydrated or should I say, 31:52 cooked sautéed a little bit of these. 31:54 I'm able to put my other ingredients in here. 31:57 Okay. 31:58 So what we're going to do now is we're going to add those 32:01 taco crumbles that you tasted earlier. 32:05 Did you expect them to have that much flavor? 32:07 You know, honestly, no. 32:08 I didn't expect them to have that much flavor, 32:10 especially since we didn't add any seasoning to it. 32:13 Nothing, nothing. 32:14 And I love that because that's one of those products 32:16 that you can buy that's already prepackaged. 32:19 You don't have to do anything to and so, I love that. 32:25 And then we're going to add our tomatoes, yummy. 32:29 Oh, look at the colors. 32:31 I mean, it's already popping. 32:33 Oh, yes. 32:34 And I'm just going to incorporate this a little bit. 32:38 Yeah, that is colorful. 32:40 Smelling wonderful. 32:42 Oh, you would. It's delicious. 32:45 You wait and I'm going to add my olives. 32:49 Well, I reserved just a few there. 32:50 Okay. 32:51 This is my... are my kidney beans. 32:53 Now, I like the dark red 32:55 and I am keeping the liquid in these kidney beans, okay. 33:00 So again, you don't see me adding a bunch of salt. 33:03 So I do have some salt in some of the food here, 33:06 so I don't want to add the salt to it in addition. 33:09 And why do you want to keep the liquid in the kidney beans? 33:11 I need extra liquid and I'll tell you, 33:14 kidney beans are sweet. 33:17 They have a sweeter taste to them. 33:19 And I want a little bit of sweetness 33:21 with this heat in here. 33:22 Okay. Okay, nice. 33:23 These are the green chilies. 33:27 I love green chilies over them. I like that. 33:30 And then this is a Rotel, the original. 33:34 You can use whatever you want to, 33:36 you can put salsa in there if you want to. 33:39 It does not matter. 33:40 But I like the Rotel. Okay. 33:45 In Texas you can find Rotel even in the Dollar Store, 33:48 I mean it's just everywhere. 33:51 Wow, in the Dollar Store too? 33:52 Oh, you can see it everywhere. 33:54 It's just like in Vegas, everywhere you go 33:55 there's slot machine. 33:56 Well, in Texas there's always 33:58 some kind of spicy Mexican product 33:59 and Rotel is one of them. 34:01 That's right. 34:03 And then I'm going to put some green onions in here. 34:06 And then what I'm going to do with this, 34:08 Jason, is I'm going to put my lid on it 34:10 because I've kind of mixed it all in there together. 34:13 And I'm going to let this sauté a little bit 34:16 while you put together the sauce, 34:18 it's gonna go in this soup. 34:20 And would you like something to mix it with? 34:22 I sure. 34:23 Okay, I have this great big... 34:28 That was a joke. 34:29 I found that in the kitchen, I thought... 34:32 Yeah, I don't know how we might be here 34:34 for the rest of the program for this. 34:35 Yes, yes. 34:37 I thought I wonder if somebody really uses that. 34:38 Yeah, all right. 34:40 Anyway, and what you're doing here is, 34:41 this is the tofutti sour cream. 34:43 Now, you can use whatever sour cream you want, 34:46 some people might have their own recipe, I do. 34:48 I show this because a lot of your stores now carry this, 34:51 your Publix, when you're down in Florida, 34:54 Alabama, Georgia, Kroger sells it. 34:58 I've seen it an Albertsons, so it's beginning to... 35:01 That's Texas for sure. 35:02 Yeah. Yeah. 35:04 Yeah, you live there so you know. 35:05 Yeah, TomTom. Yeah. 35:07 So you're going to put all of that in that dish. 35:10 And basically what you're going to do 35:12 is you're just going to add the ingredients. 35:15 So there you've got your tofutti sour cream, 35:18 your lemon juice. 35:20 So I'll take that mix of that lemon juice. 35:22 Fresh, fresh lemon juice. 35:24 Mm-hmm. Yes. 35:25 I won't buy lemon juice in the jar, 35:27 just not gonna happen with me. 35:29 Really? No. 35:30 So you gotta have it fresh. That's gonna be fresh. 35:31 Fresh is best. Fresh is always best. 35:33 Gotcha. Okay. 35:35 Now let me wipe this down here. 35:38 All right, is this... 35:39 Now what is this? That's garlic. 35:41 Garlic powder. Lots of garlic. 35:42 So I'm wanting to... 35:44 What my flavor I'm looking for here is like a ranch. 35:47 Okay, okay. 35:48 Okay, so I'm wanting a little bit of a ranch flavor here. 35:51 Believe it or not, in the south even in the north, 35:53 they use a lot of ranch with their Mexican food. 35:56 Really, that's interesting. Mm-hmm. 35:58 Fresh dill. 36:00 Fresh dill. And I've to smell it too. 36:03 Okay. Isn't that great? 36:04 Yes. 36:06 So pour that in there. 36:11 And then what do we have here? 36:13 That is onion powder. 36:14 Okay, so some onion powder, get that in there. 36:19 And you said we could add a little salt. 36:21 Yes, add however, you know, there's not too much there. 36:25 That's probably not even half... 36:26 It's probably half a teaspoon of salt. 36:28 So you can add your salt to that recipe. 36:30 Let's live a little. 36:31 Let's live a little. 36:33 And actually you could even put... 36:35 You could even put jalapeno with this to. 36:38 Oh, nice, get a little spice. 36:40 You could put some spice in it. 36:41 That's right. Okay. 36:47 So I guess I could use this whisk. 36:50 At least that one will work. 36:51 Yeah, I don't know about that baby one. 36:54 I know I thought he's not gonna expect this, 36:56 I'll take that little baby. 36:57 I don't even think I really could use it, 36:59 but I'm thinking all right. 37:00 You definitely took me by surprise on that one? 37:03 Yes. 37:04 All right, let's try not to make... 37:06 He's trying not to get stuff on his suit, yeah. 37:09 That's right. What a champion. 37:10 Who cooks in a suit anyway, right? 37:12 You. I don't know. 37:13 I guess I just had the suit on. 37:15 You know, I don't like things that are too cumbersome for me, 37:19 so I don't like the long sleeves. 37:21 I've caught my sleeves on fire before. 37:23 Now I have. 37:25 You'll mostly always see me 37:27 in three quarter length sleeves when I'm cooking. 37:28 That's where my scars, my battle scars 37:31 where I get burned all the time. 37:32 Yeah. 37:35 It's coming together. It is coming together. 37:37 All right, I do have... Right. 37:38 There's something stuck in there. 37:40 And if you can't get it out, 37:41 let's go ahead and use a spoon 37:43 and try to work through some of that. 37:44 Yeah, see teamwork. 37:47 There you go. Yep. 37:49 And that was the garlic powder that was on top. 37:51 Yes. 37:52 All right. 37:54 Now when you taste this, 37:55 you're going to be glad you did this. 37:57 You don't have to use this with this recipe, 37:59 I mean, it's up to you. 38:00 But man, does it taste good. 38:02 It just adds that flavor that really 38:05 I think it just ties it in and pulls it together. 38:07 Nice. 38:08 Well, I'm ready to taste this thing. 38:09 Are you ready? Okay, now this... 38:11 This is what I suggest. 38:13 But you don't have to do it. Okay. 38:16 But I get a few corn chips in the bottom of my bowl. 38:19 Okay. Okay. 38:21 And then I am going to get a ladle here. 38:28 Yes. Oh, man, is that not just. 38:29 That looks good, smelling good. 38:32 And I like to cook this slow, you know, for the sake of time. 38:37 You know, it's going a little bit faster, 38:39 but I do like to cook this a little slower, 38:41 incorporate those flavors all together much better. 38:45 But I think it's mixed up enough 38:47 that you'll be able to taste this. 38:49 So I'm gonna give you a spoon. 38:51 Nice. 38:53 Get some of that sauce in with it. 38:56 And then, Jason, if you'll take that spoon 38:58 and get you a dollop to put on the top. 39:00 Certainly I'll. 39:03 Now, here we go. 39:07 Now for me, I would add a few olives for it, 39:11 some of my diced onions, green onions 39:14 and a little bit of the Daiya on the top. 39:16 And to me that would just be a perfect eye 39:18 appealing dish for somebody that would, 39:21 even children who might not like vegetables. 39:23 I mean, you can't deny when it looks good, 39:25 you just want to eat it. 39:26 Oh, yeah, I'll add a little bit of this here, 39:28 some scallions here. 39:31 All right, there we go. 39:35 Some little bit of this here. 39:40 Look how it changes. Nice. 39:41 Does it look so beautiful? Nice. Yes. 39:43 And now it's time for the taste. 39:44 To taste. That's right. 39:50 Oh, this is gonna be hot. 40:00 It's great, isn't it? Mm-hmm. 40:03 I'm loving it. 40:04 And as it sets it actually has more flavor. 40:06 So it's going to, you know, 40:08 all those flavors are just going to marry together 40:11 and just pop in your mouth, 40:12 a little chopped jalapeno on top of that. 40:15 Come on. Oh, that's delicious. 40:17 Yeah, what I want. And this is good too. 40:18 Isn't it wonderful on there when you get some of that 40:20 in with that flavor? 40:22 That's really good. It's really good. 40:23 What's our next recipe? 40:25 Our next recipe is going to be our lemon yogurt parfait. 40:29 And for the ingredients, you will need: 40:46 You know, I'm really excited about this 40:48 because I used to love yogurt as a kid. 40:50 So I didn't do it with so many toppings and all of that, 40:54 but I'm excited to dig in. You can. 40:57 I don't like the sweetened yogurts, 40:59 there's a lot of vegan yogurts on the market now, 41:02 but they... there's so much sugar in them. 41:04 So it's hard to find one unsweetened plain 41:07 or unsweetened vanilla, 41:09 but I have found a couple still has some, 41:11 there are some almond yogurts out there, 41:13 coconut yogurts, 41:15 and they're really pretty tasty. 41:17 And this one I really like, this is a vanilla, 41:23 see the vanilla bean in there. 41:25 But now it doesn't have 41:26 the sweet taste that we need to it. 41:28 So I've got two things here 41:29 that I like to use for sweetener. 41:31 This is a pure monk fruit. Okay, okay. 41:33 Now, have you tried monk fruit yet? 41:35 Never. Oh, mercy, is it? 41:38 It is just so good. 41:39 Now I'm only going to give you just, 41:42 just that much to put on your tongue, 41:44 because that concentrated it is actually nothing more 41:48 than monk fruit dried. 41:52 That is pretty good. 41:53 And it keeps coming, doesn't it? 41:54 It does. It doesn't stop there. 41:56 That's good. It is good. 41:57 So I'm going to put for this much, 42:00 I'm probably, that's all I'm going to put. 42:03 Really? Yes. 42:05 And that'll sweeten the whole thing. 42:06 That'll sweeten the whole thing. 42:08 And I have stevia there. 42:10 I've used stevia a lot. 42:12 You've got to be really careful. 42:13 This is where they get you with their advertising. 42:16 They'll say, "100% organic this or 100% organic that." 42:21 And it's 100% organic, all right, 42:23 but there's sugar, there's dextrose, 42:24 all these meanings of sugar in there 42:26 that you don't want. 42:28 So I'm very cautious 42:29 and I found this one on the internet 42:32 on Amazon and I ordered it in. 42:34 And I was surprised 42:35 because it made me think of juicy fruit 42:38 when I was a kid. 42:39 Oh, I remember that. Yes. 42:40 Does it have that juicy fruit taste? 42:42 Yes, yes. 42:43 That is awesome. 42:45 What are you putting in? 42:46 This is my lemon extract that we were talking about? 42:50 And I also like to use fresh lemon zest. 42:55 Okay. 42:56 If you're doing an orange flavor, 42:58 put orange flavoring in it, orange zest. 43:01 I mean, you can make this any flavor you want to. 43:04 I just really like the flavor of lemon. 43:07 It's fresh, bright taste, along with fruit, 43:10 I think it really goes together well. 43:12 And it smells amazing. 43:13 So that's all I did. 43:15 You can taste this if you want to. 43:17 I don't think I used... 43:19 No, no, which one did you use? 43:21 I didn't use this one. 43:22 Okay, try this one, because we got plenty. 43:25 Try that and see what you think, hopefully 43:27 I mixed it well enough. 43:29 Does it have a sweet enough taste? 43:31 Should we add a little more? 43:36 That's pretty tasty, isn't it? 43:37 That's perfect. Okay. 43:39 That is perfect. 43:40 Now, what I like to do 43:42 and here I have an almond honey granola. 43:45 You can put whatever you want on it. 43:47 It doesn't matter, blueberry. 43:48 There's so many different brands out there, varieties. 43:50 Also, you can make your own. Okay. 43:53 I make my own granola when I'm at home. 43:55 And so I first like to start out with a little bit 43:58 and I'll let you make yours, while I make mine. 44:00 And so I could plan. 44:01 I'm gonna put this boy busy, isn't on, I got to say, 44:03 she's working in. 44:05 That's right. That's right. 44:07 Okay, so I put yours in there first. 44:12 And then I'll go scoot it over 44:14 towards you a little bit there, Jason. 44:16 Yeah, there we go. 44:17 So we can share 44:18 and then I'm going to scoop in some of my yogurt. 44:22 Okay. 44:23 Okay. 44:25 And then, 44:26 I'm going to add some berries 44:28 and I'll keep the spoons in there, 44:30 so you can reuse them. 44:33 And I like to make sure 44:34 my berries stay a little more to the side, 44:37 that way you can see them. 44:38 Okay. 44:41 So there's a method to it. 44:43 Yeah, there is always a method. 44:46 All right. To my insanity, I think. 44:50 And then I'm going to put 44:52 a little bit more of the granola. 44:56 How much yogurt did you put? 44:58 Not a lot. Oh, okay. 44:59 It's yours. 45:01 You can put whatever you want to in there. 45:03 Let me see here. 45:06 And you say you put the fruit off to the side? 45:08 I always do, you know, you can just see it that way. 45:10 Okay. 45:12 Some of these yummy blueberries. 45:15 See, I'm trying to stick 45:16 with your presentation method here. 45:18 I don't know how I'm doing though? 45:20 You're doing great. Oh, I don't. 45:22 You get to eat that, so it doesn't matter. 45:23 That's true, too. 45:25 It's all going in the same place. 45:28 All right. 45:31 Oops, one. I lost one. 45:32 I'll pick that one up, don't trip on it. 45:34 That's all right. 45:36 All right, some blueberries. 45:38 Oh, no, I needed the yogurt first. 45:40 See, I'm messing up the way. 45:41 No, you can put whatever you want on it. 45:43 I mean, you can layer it once, you can layer it three times, 45:46 it doesn't matter. 45:47 All right. 45:49 And I'm all about presentation, so. 45:51 Yeah, I'm trying to keep up, see. 45:54 See, I'm going to put a little dollop of that. 45:55 Oh, wait till you try it. 45:59 You'll say, man, this is really good. 46:01 I'm gonna be a vegan before long. 46:03 Yeah. 46:11 All right. 46:13 I think I'm just gonna jump in. 46:15 I don't even put any... 46:16 Do you want to try this? I'll put a little on it. 46:18 Oh, you're gonna wish you did. Why not? 46:19 Oh, you're gonna love that, that's a coconut whip topping. 46:22 Oh! 46:23 If you like coconut. 46:26 Yeah, there you go. There we go. 46:28 Now, if you want a little bit more of the granola, 46:30 whatever, if not you just dig in. 46:32 That is how simple that is. 46:34 Now, you can also layer this in a pan, 46:37 so say you have a large pan, 46:38 you can put your granola down, your topping on, 46:41 you can serve it that way and just spoon it out. 46:43 Or you put in an individual dishes like this, 46:46 like your parfait dishes. 46:47 So you tell me if it's any good. 46:49 Let me get a little of that whipped topping, right? 46:51 I think it's a little full of what was you ate, taco soup? 46:55 That was good. 46:59 That's very good. 47:00 Light, airy, it's just a winner for dessert for something. 47:04 I like it in the spring, summertime the best. 47:07 Nice. Well, it's perfect right now. 47:10 Yeah. Well, I'm excited about it. 47:12 What are we making next? 47:13 Next, we're going to make the dandy blend drink. 47:15 You are going to love this. 47:17 For the ingredients you're going to need: 47:36 So now we have the dandy blend delight. 47:39 Now... You're like what is this? 47:42 What is it and how do we start this? 47:44 Believe it or not, this is dandelion root. 47:48 Really? 47:49 And this is made into a beverage drink like coffee. 47:53 And what's wonderful about this beverage coffee here, 47:56 if somebody is trying to eliminate 47:59 or reduce caffeine out of their diet. 48:03 They don't want to drink coffee anymore, 48:04 this will actually help as like an herb 48:07 to 50% faster to lose that craving of caffeine. 48:11 So it has, you know, two components here, even more. 48:15 I use it in baking when I'm baking something with carob, 48:18 it actually gives the chocolaty flavor, 48:20 a richer flavor, and I use it in my drinks. 48:23 But what we're going to do right now, 48:25 is we're going to make a hot dandy blend delight drink. 48:30 Now, when I go to my seminars, and I am doing this drink, 48:36 I've had actually people come to the next seminar, 48:39 bringing containers hoping there's some leftover 48:42 so they can take it home. 48:44 So it has been one of the favorite things 48:47 in my seminars that I serve. 48:49 Even with the food, they like the food and all, 48:51 but they love the dandy blend. 48:52 This is carob powder. Okay. 48:55 I had carob before. 48:57 And I want it like a little chocolaty taste here. 49:00 And the reason why I'm heating this 49:04 is because carob powder seems to be a little... 49:08 Oh, what is that word I'm looking for? 49:10 Hang on... gritty. 49:12 Okay. It's a little gritty. 49:14 So when I mix it with hot water, 49:16 it takes that grittiness away and just leaves me my flavor. 49:19 Gotcha. 49:21 So I've got my carob flavoring and my dandy blend. 49:25 This dandy blend is instant 49:27 so you can use it in cold water. 49:28 I just do this when I mix the carob. 49:30 Now, if I'm wanting a hot dandy blend drink, 49:35 I am going to pour some of this, hope I don't spill it. 49:40 Yeah, because that is hot. 49:43 It smells good. 49:44 And then on this one 49:46 I am going to do the toffee sweet leaf stevia. 49:51 Okay. 49:53 Stevia is my go to. 49:56 I usually do one dropper, but it's getting low. 49:59 Okay. 50:00 Then I add my milk 50:02 which I usually use the almond milk. 50:04 Mm-hmm. 50:06 It's kinda gives it like a creamy. 50:08 It gives it that creamy mocha. 50:11 People say, "Melody, I bet she'd pay a fortune 50:13 for that at Starbucks." 50:15 This is a hot one. 50:16 Now, I'm hoping I got my ratio right for you there 50:19 since I'm making up bulk, 50:21 but I'm gonna let you try that 50:22 and see what you think of that, Mr. Jason. 50:24 Okay. 50:26 Let's see here. 50:28 And if it's a little rich, guess what? 50:29 We can add water. 50:31 We can add some of the almond milk to it. 50:34 Mm-hmm. 50:42 That's good. Is that good? 50:43 That is good. Is it too rich, does it? 50:45 No, it's just right. 50:47 Okay, now for the liquid or the ice drink, 50:50 I'm going to pour in my milk 50:55 and then I'm going to add my dandy blend. 50:58 Nice. 50:59 So you have the ice dandy blend. 51:02 I have the ice so during that hot summer day. 51:07 And I, I mean, we drink these all the time. 51:09 I did the calorie on this. 51:12 And a large cup 51:16 I'm talking 16 ounce cup of this 51:19 is approximately 60 calories. 51:22 Wow! Wow! 51:23 Now, you do health seminars too, don't you? 51:25 I do. I do. Okay, okay. Nice. 51:27 Everything that I've had 51:29 so far has been absolutely delicious. 51:36 I like it ice too. 51:37 I love it iced. 51:39 I can't believe our time is almost up. 51:42 I know. 51:43 But I want people to know how to get in contact with you. 51:45 So we're gonna put up your contact information right now. 51:47 All right. 51:50 If you would like to invite Melody 51:52 to hold one of her health events in your area, 51:55 she would love to hear from you. 51:57 Find out more about her plant based cooking health seminars 52:01 as well as her amazing cookbooks. 52:03 Call her at 740-398-6491. 52:08 That's 740-398-6491 52:14 or write to her at Your Healthy Helper, 52:17 PO Box 521, Alvarado, Texas 76009. |
Revised 2019-10-24