Participants:
Series Code: TDYC
Program Code: TDYC018032A
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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 00:39 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:08 Hello and welcome to another 3ABN Today Cooking Program. 01:12 I'm Jason Bradley, 01:13 and here with me today is Melody Caviness, 01:16 and she is the founder and director 01:18 of Your Healthy Helper. 01:20 Yes. 01:21 And I'm excited to have you here 01:23 because I've had your food before. 01:24 See, I get to taste test everything. 01:27 That's right, that's it. 01:28 If you make it at home, you'll get to taste it too, 01:30 but I'm glad that I get to taste it today. 01:32 Well, thank you, maybe. 01:33 I don't think, I hope so. 01:35 I know it's going to be delicious. 01:38 So tell me a little bit about Your Healthy Helper. 01:41 Your Healthy Helper was something 01:42 I started out with 01:44 when I went over to a plant-based diet, 01:47 and I had decided that I was going to do 01:49 things different than I had in the past 01:51 because I was very fat and very sick. 01:54 And lost a father at 56 years old, 01:57 lost my siblings too... 01:59 They were twin brothers at 45 and 55, 02:02 and it was type 2 diabetes and congestive heart failure, 02:05 both caused from lifestyle. 02:08 So I went to this little seminar to church, 02:11 and it just totally changed my whole life, 02:13 left the corporate world, 02:15 and thought how can I help people, 02:17 and Your Healthy Helper is what I come out with 02:19 just because I wanted to just help people become healthier. 02:22 Nice, nice. 02:24 And so I mean, there is so much, 02:27 I guess, passion, 02:29 you have a lot of passion 02:30 for healthy lifestyle and healthy cooking... 02:32 I do. 02:34 Because of what's happened to you. 02:35 What it's done for me, you know, my weight loss, 02:39 also my, I lost my type 2 diabetes with it, 02:43 I lost my hypertension with it, 02:46 I lost my high cholesterol with it. 02:48 I mean, I reversed those diseases 02:50 that took my family. 02:52 And I don't want to go back to that. 02:55 You know, I love to cook. 02:57 It's like a passion for me and I call it a gift 03:00 because God gives me all these wonderful recipes. 03:03 And so I want to use that talent 03:06 that God has given me to cook delicious food, 03:09 the best I possibly can, 03:11 the healthiest I can for other people 03:13 so that maybe they can make that change too. 03:15 Amen. 03:17 Now was this an overnight change 03:19 or was this a gradual progression? 03:21 It's been gradual, I mean, nothing happens fast. 03:27 The weight loss for me is slow anyway. 03:29 I love to cook, and somebody's got to taste. 03:32 I'm sorry, you know, my poor husband can only... 03:34 I'm happy to taste it. 03:36 He can only eat so much, but, you know, I struggle, 03:39 I have Hashimoto, 03:40 which is a thyroid disease, 03:45 and I'm not supposed to have any energy whatsoever. 03:49 And if you're going to do camp meeting, 03:50 and stand on your feet for 12, 14, 16 hours a day at my age, 03:55 you know, that's 'cause from the food I eat, 03:57 and I believe that. 03:58 Well, you're still young. Yeah, I wish. Young at heart. 04:01 But the food at camp meeting is really good. 04:04 Yeah, I mean, you've done camp meetings for a while now, 04:07 and the food's been great. 04:09 And that is no easy task at all. 04:11 No, it's not, but, you know, we work hard, 04:14 but what a blessing to know that 04:17 we have a part of this camp meeting 04:22 that is serving people their spiritual food, 04:25 and we get to serve them their physical food, 04:28 get them in, get them out, 04:29 and it just makes a better camp meeting for 3ABN, 04:32 and we love 3ABN. 04:34 Well, praise the Lord. Well, we love you too. 04:36 And we love Randall. Yes, he's my honey. 04:39 I want to know what we're going to make today. 04:41 What are we going to be making? 04:43 With this, what we're making today 04:44 is some of my family favorites. 04:46 Okay. 04:47 These are little dishes, are not too hard to make. 04:49 But first, we're going to do the broccoli fruit salad. 04:52 We love this dish. It is amazing. 04:55 Also the barbecue sauce. 04:57 I could not find anything that was a full of 04:59 all the bad components, sugar, salt, oil. 05:02 So this is a healthier version of barbecue sauce, 05:04 and roasted potato salad. 05:07 This is so good. 05:08 My lemony avocado dill dip, and also my carob chia pudding. 05:14 Oh, pudding, that sounds delicious. 05:16 Yeah, it is delicious. 05:17 Let's take a look at our first recipe. 05:19 Sure. 06:04 All right, so we've got all these, 06:06 what looked to me like 06:08 really healthy ingredients here. 06:09 They are. 06:10 We've got the broccoli, the onions. 06:12 I love onions, by the way. Good. 06:13 Honeycrisp apples, 06:15 those are like the best apples in the world. 06:18 And you can use different apples too, 06:19 I love the honeycrisp, 06:21 I really liked the flavor of them. 06:22 And I... 06:24 These craisins here, 06:26 I don't know if you want to taste one or not. 06:28 Jason, those are made with fruit. 06:30 So they sweeten that craisins 06:32 because they're really bitter sour, 06:34 but they use fruit juice on those instead of sugar. 06:37 So I'm looking for something 06:38 that doesn't have the refined sugar in it. 06:40 Okay. So where do we begin? 06:42 I would like for you to dump this broccoli. 06:45 Now if you'll notice here, I'll keep this piece out. 06:48 You can either chop these up into small pieces 06:51 or actually pull them apart 06:53 to whatever size bite that you want. 06:56 They could be larger, they could be smaller, 06:57 that's up to the individual. 06:59 So I'll just leave that up to the person, 07:01 however they want it. 07:03 So we're going to dump in this big bowl right here? 07:04 Just dump it into the big bowl. Okay. 07:06 I'll try not to make a mess in the process. 07:08 Well, that's a chef's job is to make a mess. 07:12 I'm not looking forward to the cleanups. 07:15 Make sure I keep it clean. 07:17 And we have the toasted almonds next. 07:21 I buy the whole almonds, 07:22 and then I toast them in the oven, 07:24 I chop them, you know, in different pieces. 07:26 Some, there might even be a whole piece, 07:28 I don't care, I just wanted really good toasted almond. 07:32 But if you smell that, 07:33 you'll see how that release those natural oils, 07:35 and it just gives that almond such a good flavor 07:38 when you're using it in the recipe. 07:40 Okay, now we just pour this in? Just dump it in. 07:42 I like dump in recipes. 07:43 I like this recipe, yeah, that's right. 07:45 Now this is the toasted sunflower seeds. 07:48 Okay. 07:49 So we're going to put some of the sunflower seeds in there. 07:51 If you're allergic to almonds 07:53 or you're allergic to one of these seeds, 07:55 you know, replace it with something else 07:57 that you want to use, 07:58 you know, you could use walnuts in this recipe, 08:00 you could use cashews, pumpkin seeds, 08:03 whatever you want to use. 08:04 So it just based on that individual taste. 08:06 Nice, so there's options. Always options. 08:09 Okay. 08:10 I think next we're going to do the raisins. 08:12 Lovely, these are... These are amazing too. 08:14 I love the golden raisins, they're so soft. 08:18 And sweet. They are, they are. 08:21 Those are actually your green grapes. 08:23 I might have to. Yeah, taste that one too. 08:25 Get that one. 08:26 And then here's your craisins or cranberries, 08:29 dried cranberries, we call them craisins. 08:35 Look at the color popping in the salad already. 08:38 And that's really good 08:40 because once you have like all these different colors 08:42 as there's all kinds of different vitamins, 08:44 and nutrients, and everything 08:45 that you're getting from your food. 08:47 Absolutely. Are we gonna need this spoon? 08:49 We'll go ahead and keep it anyway. 08:50 There we go. 08:52 And then let's put our apples in there, 08:54 yummy, yummy apples, 08:56 and then we're going to put our red onions. 08:58 If you don't like red onions 09:00 or you don't like onions, you can leave them out, 09:01 but that little bit of onion with that salad 09:05 just gives it a great flavor. 09:07 Yes, I love onions, 09:09 but you always want to have a breath mint candy. 09:11 You want a breath mint, right, how we. 09:14 Or little peppermint. 09:15 I like to use essential peppermint oil, 09:17 and keep it, and just dab it on your tongue 09:18 and it helps too. 09:20 Ginger does the same thing. That's right. 09:21 Freshen that breath. Yes. 09:25 Yeah, this is really colorful. 09:28 Now I'm going to give you a spoon. 09:31 Okay. 09:32 And you're going to just kind of 09:34 mix that up together real quick, 09:36 and then we're going to make the sauce to this recipe. 09:39 Oh, I can tell 09:41 you're an experienced chef in the kitchen. 09:47 No, you do it really good. 09:48 You know, actually I used to manage a restaurant. 09:49 Did you really? 09:51 Prior to coming to 3ABN and... 09:54 But I didn't do any of the cooking in the restaurant. 09:57 You didn't do the cooking, you did the management part. 09:59 Yeah, that's right, I did the managing part, 10:01 I was more in the front of the house, 10:02 but I cook at home. 10:05 Do you? 10:06 Okay, so you don't eat out a lot? 10:08 I try not to, but, you know, it depends. 10:11 You get busy, 10:12 and, you know, sometimes you don't have time to cook, 10:13 that's what meal prepping is so important. 10:15 It is, you know, I tell people and they say, 10:18 "How do you eat like this? 10:19 At home, it takes so much time." 10:21 I allow one day out of the week, 10:23 most of the time it's on a Sunday. 10:24 And I take that day to do my beans, my rice, 10:27 my potatoes, my cheesy sauce, 10:29 any of the staples that I used throughout the week, 10:32 I will have them prepared in my refrigerator, 10:35 in my freezer, 10:36 so we're gone, come home, boom, 10:38 I'm going to have a meal within 15, 20 minutes. 10:40 Nice, nice. 10:41 So now we've got the base to our salad, 10:43 now we're going to put together the sauce. 10:46 Okay. 10:47 So if you want to spoon that in for me. 10:49 Sure. 10:50 And while you're doing that, 10:51 I'm going to dump this fresh, beautiful lemon juice. 10:54 And so this is the vegan? 10:56 This is a vegan mayonnaise. That's right. 10:58 You can buy, any of your vegan mayonnaise 11:01 is that most, all your store, your Fabanaise. 11:04 There's one at Walmart now. 11:06 Most of your grocery stores 11:07 have some type of vegan mayonnaise, 11:10 you know, make your own. 11:11 It has a lot less fat if you make it yourself. 11:14 These are the packets of stevia, 11:16 the dried stevia that I'm talking about. 11:19 They're pretty accessible too, 11:20 Walmart, Sam's, Costco, you can buy them. 11:23 Make sure you get a variety that is 100%, stevia. 11:29 Okay. 11:30 Because with the marketing techniques they use now, 11:32 they could say 100% organic stevia, 11:35 well, it's in there but it's not 100%. 11:38 There's usually sucrose, dexterous, 11:40 another type of sugar, 11:41 and you should be careful about that. 11:42 Yeah, all kinds of things that you don't want. 11:44 And I'm going to put four of them in here. 11:46 Now, you know, sugar 11:48 is not as strong as your stevia. 11:51 As your stevia is a lot stronger, 11:52 of course, monk fruit is the strongest. 11:54 It's 300 times stronger. I love monk fruit. 11:56 You could use a monk fruit in here too 11:58 because it gives it that really good fruity taste. 12:01 And then we're just going to stir this up nice, 12:05 incorporate it. 12:06 I'm going to use a whisk 12:08 just to keep it off of our clothes. 12:10 Yes. 12:13 Now I do this fruit salad a lot at my seminars, Jason. 12:18 Outside of my dandy blend drink. 12:20 I think it's my most popular salad that I make. 12:24 People love it, love the recipe, 12:27 and it's just talked about a lot. 12:28 So if you want to take your spoon 12:30 and just kind of give it a little taste, 12:33 this is your sauce base. 12:35 Now the longer this sits, the better it gets. 12:38 I use this for my coleslaw. 12:42 Any type of a recipe where I need a creamy, 12:44 like mayonnaise base with a sweetener base, 12:47 I do the lemon, the vegan mayonnaise, 12:49 and the stevia in there or the monk fruit. 12:52 That's good. It is really good. 12:54 Now when it sits, 12:55 do you want it to take on a thicker consistency or...? 12:57 No, I want this a little thinner 13:00 than a regular mayonnaise or a vegannaise type. 13:04 That's why I put the lemon juice in there. 13:05 I wanted it a little thin. 13:07 And I just want to coat my fruit, 13:10 so I can use this way, we have used it. 13:13 And then we're just going to pour. 13:17 And I don't want to drown my broccoli, 13:20 this is a essence. 13:23 We want to taste that sauce, 13:25 but we want to taste 13:26 of all of the fruit that's in there, 13:28 and the vegetables, 13:29 so we're just going to mix this all in together, 13:31 incorporate it together. 13:33 Okay. 13:34 This is the part where it gets kind of dangerous sometimes. 13:37 Yes, it can be. 13:39 So you could wear if you want to. 13:41 Yeah, yeah. 13:42 You could, you could, but I'm going to try not to. 13:46 But yeah, wow, that looks good. 13:48 And this would be good on, 13:50 you know, a nice hot summer day or even in the winter. 13:55 You know, it's good all the time. 13:57 I hear so many people say, "Oh, I love this and that, 13:58 but I like it fresh. 14:00 I don't like it cooked." 14:01 Well, we just need to use other recipes. 14:04 Some people might not want to mix their fruits 14:07 and their vegetables. 14:09 I love this, your dried fruits, 14:11 your apple goes with just about anything. 14:14 I make it in a lot of my salads, 14:16 you know, like chicken salad I use it. 14:19 So I use apple in a lot of my different recipes. 14:22 So you put apple in your veggie chicken salad. 14:25 I sure do, grapes, apples, absolutely. 14:28 Nice. Okay. 14:30 Now see it's not over done. 14:33 Here you've got that essence that I was talking about. 14:36 Let's see down here on the bottom. 14:38 Let's just make... 14:39 I always turn my bowls to have it. 14:41 You're teaching me. This is good. 14:45 Well, by turning your bowl, 14:46 you're really getting that mixed, 14:47 and I dig underneath and pull out. 14:49 Your raisins are going to be heavier, 14:51 so that foods going to go to the bottom of the bowl. 14:53 So we're just going to pull it up to the top here, 14:55 and look at the bright color. 14:57 It is so good. 14:59 And when you hit those roasted nuts 15:01 or those roasted seeds 15:02 along with the vegetables in the sauce, 15:04 it really makes for a good recipe. 15:06 Nice, so are we going to get to taste this? 15:10 Well, you always get to taste it. 15:11 That's why I always bring your special bowl. 15:15 Do you have your special spoon? Not yet. 15:18 Let's see. 15:20 I'll just put a little bit in there for a second so... 15:22 There you go. Okay. 15:24 Where's your bowl? I don't want any. 15:28 I'm trying really hard not to eat in between my meals. 15:30 Okay. 15:32 You know, 'cause I have 45 pounds to lose. 15:35 And so I'm really... 15:36 And we had camp meeting, and let me tell you what, 15:38 I blew that the first day. 15:39 You did, ah. 15:41 Oh, yeah, when you're tasting, 15:42 you're cooking, and you're tasting, 15:44 that it's really hard to do it so. 15:46 I'll let you do the tasting. 15:47 I'll tell you what? I'll taste it for you. 15:48 You do the tasting and I'll do the pouring. 15:52 And the longer this sits in the refrigerator, 15:56 the longer it takes, longer it takes on the flavors. 15:59 It is always so much better then. 16:01 This is one of those recipes 16:02 two or three days in the refrigerator, 16:04 it just keeps getting better and better. 16:08 Well, that's good. You like that? 16:11 What are we going to be making next? 16:12 Next, what we're going to be making 16:14 is my homemade barbecue sauce. 16:53 Oh, wow, I am excited about this. 16:56 I love barbeque, do you like barbeque? 16:57 Oh, I love barbeque. Are you a football guy? 16:59 Nah, not a whole lot, 17:00 I mean, I watch the Super Bowl. 17:02 You watch the Super Bowl. 17:04 Well, you know, in Texas everybody uses barbecue here 17:09 like people use probably soda pop or something. 17:11 I mean the barbecue's everywhere. 17:13 So you go in the stores, 17:14 every store has like just rows of barbecue sauce. 17:18 But what I noticed in the barbecue sauce 17:20 was all the salt, the high sodium in it. 17:22 I also noticed all the high fructose corn syrup, 17:24 I also noticed all the sugar that was in, 17:28 and just ingredients I did not. 17:30 Even oil, so I thought, okay, Lord, 17:33 I always prayed and ask the Lord to bless my kitchen 17:36 when I'm creating recipes. 17:37 And I said, "Give me a recipe for barbecue sauce." 17:40 And I was in Florida, and we were at a resort. 17:42 We were staying out there 17:43 kind of like having a little vacation 17:45 during our seminars, and God gave me this recipe. 17:48 Wow, I can't wait to try it. Can't deny God's recipe at all. 17:50 That's right. That's right. 17:52 I'm looking forward to tasting it. 17:54 Now I took the water and the onions, 17:56 and I am sautéing them 17:58 because I didn't want to sit here and have 18:01 nothing going on. 18:03 Because it takes just a little bit of time 18:05 to get some transparency in those onions. 18:08 Got you, and so you chose to use water instead of oil? 18:10 Absolutely, I always do because oil is an empty fat. 18:16 There are 4,000 calories in oil per pound. 18:21 And yet there's only like 60 to 80 calories per pound 18:25 in green leafy lettuces. 18:27 So think of that. 18:29 And your sugar and your oil 18:30 are at the very top of the scale 18:33 of where your calories come from whatever food you have. 18:36 So for myself, I leave oil out of my diet. 18:40 Now I use fats in my diet. 18:42 I want to make sure I have the complete balance of food 18:47 that I eat healthy fats like avocados, nuts or seeds. 18:51 And I use no margarines, 18:52 and I use no oils in my own cooking at home. 18:55 So I want to make recipes like that too. 18:57 You're starting to smell it. Oh, yeah, and I love onions. 18:59 I love that smell. I do too, I do too. 19:01 Grab the peppermint. Yeah, right. 19:04 Now next on this recipe that we have here is, 19:08 let's go for our flakes. Okay, these are celery flakes. 19:12 I love these. These are celery flakes. 19:13 And when you look at them, 19:15 it just looks like dried pieces of celery. 19:18 You could probably use celery seed, 19:21 but I like to use the flakes 19:23 because there is celery 19:24 in your regular barbecue sauces. 19:26 This is our tomato sauce. 19:30 So I'm going to incorporate that into the recipe next, 19:33 just pour it in. 19:35 There are larger jars, 19:36 but most of the time people will buy the six ounce jars. 19:39 So you can buy the large 19:41 just as long as you have like 24 ounces. 19:44 I'll keep that. 19:46 I'll start stirring this in a little bit. 19:48 This is one of those recipes, 19:50 Jason, that the longer you cook it, 19:54 the better it tastes. 19:55 You want to render that down a little bit. 19:58 I let it sit there and simmer with the lid on, on low, 20:01 and just go about doing something in the house. 20:03 Nice, so that flavor just really sits in there. 20:05 So that flavor just... 20:07 Yes. 20:08 And this is my molasses. 20:11 You know, I don't like molasses. 20:13 It's just one of those things I can't eat, 20:16 but, man, does it do a good job in this barbecue sauce, 20:19 and it brings back that color, Jason, look here. 20:23 As I start to stir that, look how that color will deepen 20:27 and give me that rich dark barbecue look. 20:30 Yeah, that's starting to look really good over there. 20:33 Now I want my jam. 20:37 There are a lot of different jams on the market now 20:39 that are fruit sweetened, and this is what we have here. 20:43 So I'm using this in place of my sugar. 20:45 Okay, okay. 20:49 And it's just like a big clump, 20:50 I don't want it spilling all over us. 20:53 So I'm going to let that go in there. 20:55 And there are peach flavors. 20:58 I want people to see at home 21:00 what we've got going on in this pot. 21:01 We need to kind of tilt this just us a little bit, 21:04 so they can get a nice view of these wonderful colors 21:09 without spilling, and the onions and... 21:12 Oh, yes, smell of flavors. 21:13 Smell of Vegenaise would be going on right now. 21:15 Oh, yes, that's good stuff. 21:17 Isn't that beautiful? 21:19 Now did you see the texture 21:20 how that went from a soupy saucy, 21:23 like it went right into starting to thicken up. 21:26 That's what I used the jam for. 21:28 Now let's go ahead and just start pouring 21:30 the different condiments in here. 21:32 And we'll leave the salt for last. 21:34 So garlic powder, correct? Garlic powder. 21:36 Love it. Granulated garlic powder. 21:38 It doesn't matter, just any of them. 21:40 Okay. We've got the paprika. 21:42 Paprika. Okay. 21:47 Now you're really going to notice this 21:49 when you get to the smoke flavoring, 21:52 that's when these flavors are going to hit, 21:54 and you're going to say, barbecue sauce. 21:56 Now we have the onion powder, okay. 22:02 I love onion, I love garlic. 22:04 You know, I can't imagine. 22:06 I feel sorry for people 22:07 that can't have onions and garlic 22:09 because they're good for you too. 22:10 They're antioxidants, they're good for the body. 22:13 That's my fresh lemon juice. Lemon juice. 22:15 And you said you could either use lemon juice 22:17 or what was the other? 22:18 Apple cider vinegar. Apple cider vinegar. 22:20 If I used a vinegar, I would use an apple cider. 22:23 I love fresh lemon juice, 22:25 so I use it mostly in all my cooking. 22:27 This is where you're going to... 22:28 This is where the barbecue sauce 22:30 changes in it smell. 22:32 Did you smell it? 22:34 Not yet. 22:36 Now what's that smell like now? 22:37 It smells like barbecue sauce. 22:39 'Cause we put that hickory, 22:40 we put that smoke flavor in there, 22:42 and that's where you get in a barbecue sauce. 22:45 It's so many different components. 22:46 Mustard. 22:48 You might have to spoon to let that out. 22:49 Yeah, I'm going to spoon some of this in. 22:51 And if you don't like mustard, you don't have to put it in, 22:54 but I would suggest 22:55 that you put in the mustard powder 22:58 if you're not going to use. 22:59 Okay, like that dry. Dried mustard powder. 23:01 Okay. 23:04 Now like I said, the longer this sits here, 23:07 the longer it renders down, and it gets thicker. 23:10 You put it in the refrigerator at night, 23:12 and the next morning, I mean you got to spoon it out, 23:14 it's so thick. 23:16 And we want it to do that. 23:17 Now for me, I'm one of these people. 23:19 I don't use a whole lot of salt. 23:20 Just like a pinch. 23:22 That's probably more than... 23:23 That's more than I'd even use for myself at home, 23:25 I'm just... 23:26 I really cut back on my salt a long time ago. 23:29 That is how easy this recipe is to put together. 23:31 It's another dump, pour it in there. 23:34 Let it cook down, put the lid on it, 23:35 go about your business and keep checking about 23:37 every 15 minutes. 23:39 Oh, man, that looks so good. 23:40 And now let's... 23:42 Okay. Let them see this. 23:45 So now it's a little thicker. 23:48 Richer, it has that rich... 23:49 It got the onions, the translucent onions. 23:52 And, you know, Jason, 23:54 if somebody has a texture problem with onions, 23:59 don't leave them out, 24:00 it's really important for barbecue sauce, 24:02 puree them. 24:04 You'll get... 24:05 It's normally, unless it's an allergy, 24:07 it's usually a texture problem. 24:09 And I've got several friends, Miss Brenda I call her, 24:13 Brenda Anthony, Chef Mark Anthony's wife, 24:15 she loves onions, 24:17 but she doesn't like any texture. 24:19 So when I'm at her house and I cook for her, 24:21 I just puree, and she'll eat it, 24:23 but she wouldn't eat it otherwise. 24:25 Wow. 24:27 Can you believe that? And that's going to... 24:29 Now I want you to take a taste of that if you would. 24:33 Oh, I'd love to. 24:34 You know, this is my favorite part. 24:36 Yep, yep, yep, 24:37 and I actually brought something here for you. 24:39 Mmm, thank you. 24:40 Now this barbecue sauce 24:42 serves so many different purposes. 24:44 You can use this as a sweet and sour sauce 24:46 with a little bit of hickory smoke in it. 24:48 You can also use this for soy curls, 24:51 for barbecue sandwiches, 24:52 maybe a little coleslaw topping on that. 24:55 You can also use this barbecue sauce for quinoa, 24:59 for like sloppy joes. 25:01 I brought you some soy curls 25:02 that I had made on top of that so you could try it. 25:05 Once it's already cooked, 25:07 this is what you'll get right here. 25:09 Oh, yes. 25:11 Mushrooms, you could take portobellos, dice them up, 25:14 use this sauce with portobello mushrooms. 25:15 You can use it with rice, like I said quinoa, 25:18 anything you want, you can use this sauce with 25:22 to make a good sandwich or a meal out of that. 25:24 I'll tell you what, I like you, Melody, I like you. 25:27 But let me say my blessing real quick. 25:28 Yes. 25:32 All right. 25:33 He's going to do a... 25:34 He's going to dive in 25:36 and take a taste of the barbecue. 25:37 And this is just with soy curls in the barbecue sauce. 25:43 He can't speak. 25:47 Interesting. 25:48 What's our next recipe? Yeah, well for our next recipe, 25:52 we are going to do this roasted potato salad. 25:55 This is a favorite in my home. 26:30 You know, I love a good potato salad. 26:33 And I have a feeling we're in for a treat now. 26:35 I see we've already roasted these. 26:37 Yes, yes, I diced them up. 26:40 And you can tell, you know, 26:42 I want a chunky potato salad here. 26:44 Sometimes people do a mashed potato salad, 26:47 some, they'll just do it in a little small pieces, 26:49 but I wanted a chunky bite sized potato here, 26:53 and so I roasted the potatoes in there. 26:55 If you notice they're still warm, 26:56 see your bowl's still little warm there 26:58 where I just took them out. 26:59 And I also noticed that it's not oily, 27:01 like you said, it's not, it doesn't have that oily... 27:06 'Cause if you look at some potatoes, right? 27:07 And if you put it in a paper bag, 27:09 you'd be able to see through the bag. 27:10 This look healthy. 27:12 Well, this is actually just potatoes. 27:15 Got you. There are no sprays on my pan. 27:18 I use parchment paper for most part, 27:20 but I like just regular potatoes. 27:23 I'm an Irish girl, 27:24 you know, I don't want all the other stuff, 27:26 I don't need the extra calories, 27:27 I have plenty of my own. 27:28 So I don't want to use that, 27:30 I want simple whole, as best as I can. 27:33 I want a healthy one. Healthy, absolutely. 27:35 So where do we begin with this? 27:37 I want to begin with the sauce here, Jason. 27:38 So you want to just pull that over to the side. 27:41 And let's start with the mayonnaise. 27:43 And what you're going to do is 27:44 we're just going to start taking the different components 27:47 here of the recipe in here to make this sauce. 27:49 All right, so pour that in there. 27:56 Okay. 27:57 And scrape the bowl, there you go. 27:59 That's right, that's right. We got to... 28:00 You see and that's another thing 28:02 about the restaurant like pennies add up. 28:04 Pennies do add up. 28:05 So if you leave any, you better get a rubber spatula 28:08 and start scraping that there 28:10 'cause you counted out over a year. 28:12 You do, and it's a lot. 28:14 There is a lot of waste in restaurants, 28:17 and there's a lot of money that goes down the drain 28:20 because of that. 28:21 Absolutely, absolutely. 28:23 You know, you don't have to go in specific order, 28:25 I will tell you that. Okay. 28:26 Everything just needs to come in here. 28:28 I'll leave the salt out as an option. 28:30 So you can put anyone in there at any time that you want to. 28:34 This is our almond milk here. 28:36 If you're allergic to almond milk, 28:38 use soy milk. 28:39 If you're allergic to soy, use rice milk, 28:40 cashew milk, coconut milk. 28:42 There are so many milks you can use on the market. 28:45 Just, you don't want to use anything with vanilla, 28:47 and you don't want it sweet, 28:48 and so use the unsweetened plain milk 28:50 of whatever your choice is. 28:51 Got you. And this is the... 28:53 Fresh lemon juice. Fresh lemon juice, yes. 28:56 I'm all about fresh lemon juice. 28:58 Yes. 29:00 All right. Fresh is best. 29:02 Fresh is best. Okay. 29:03 Now this is your honey here. 29:05 Okay, so that's going to be a little thicker. 29:06 Let's go ahead and go with it. 29:08 Let's go for it, let's go. Is this mustard? 29:09 This is a dijon mustard. Dijon mustard, okay. 29:12 This is a dijon, and the reason for the honey 29:17 that we're going to add in this recipe with mustard 29:20 is to offset that soury flavor 29:23 with the sweetness of the honey. 29:25 When you put it over those warm potatoes and you try it, 29:28 you're going to notice the difference there. 29:30 Oh, I can't wait. 29:31 All right, now on to the honey. 29:32 On to the honey. 29:35 And I always buy honey that's local. 29:37 To my area, some people, you know, out there, 29:40 they'll buy honey anywhere. 29:41 I like my honey from my local area 29:43 because if you have allergies, that helps with that. 29:46 And it's always nice to support local businesses. 29:48 It is, it is. Okay. 29:51 So you got your honey. We got the honey. 29:53 I love honey, 29:55 so I'm trying to get every bit of that in there, okay. 29:57 And this is your flat leafed parsley, 29:59 this is your dill. 30:00 Okay. 30:02 Fresh dill, this is not your in the jar dried dill 30:04 or the dried parsley, we want fresh in this recipe. 30:07 All right, so I'll pour it... 30:09 Go for it. Add in. 30:12 Okay. 30:15 And then you said this is the dill. 30:17 That's the... 30:18 That's your dill, fresh dill. 30:20 I should get that going. 30:24 All right, all these colors. Another dump and pour. 30:27 Yes. 30:28 And this is... 30:30 Green onions. Yes. 30:32 I like lots and lots of onions. 30:35 If you want to use double the amount of onions, 30:37 it's not going to hurt. 30:38 You know, you might like 30:40 something a little different in that recipe, 30:43 you think, "Oh, I'd like to add this or that." 30:45 Hey, I tell people try it, this is a base. 30:47 This is what we like. 30:48 Like double the onions, double the mix. 30:50 Yeah. That's right, so should I stir? 30:52 And we're going to stir this together really well. 30:55 And you're going to see 30:56 how that takes on this creamier golden color 31:00 because of that mustard. 31:05 You know, it's hard for me to stand here, Jason, 31:07 and watch you stir that. 31:09 You know that. 31:10 I'm just holding myself back because I'm like... 31:11 I believe it, You want to get in there. 31:13 Oh, yes, but you do such a great job. 31:14 Well, thank you. 31:16 I'm trying to mix it up a little bit, you know. 31:17 You are. Get in nice. 31:21 Of course, I could have given you a bigger spoon. 31:22 Do you want a bigger spoon? Oh, that's all right. 31:24 Are you good? I like the challenge. 31:25 You like the challenge, 31:27 I'm going to give you a bigger one 31:28 when you're going to mix that up anyway. 31:29 Okay, with the potatoes, oh, absolutely. 31:32 I just want to pour that right over those potatoes. 31:35 When you get it thoroughly mixed up there, 31:38 it goes over the potatoes, 31:39 just pour it around it and start mixing. 31:42 Okay. 31:43 Oh, I see a little green in there. 31:45 And, you know, the longer this sits, folks, 31:48 the more the potato is going to absorb it. 31:51 I don't have oil on this potato. 31:53 So this potato is going to absorb that flavoring. 31:56 So if you're going to put it in the refrigerator overnight, 31:58 I would even suggest using a little extra, 32:01 if it's not going to be served that very day 32:04 just because you want to make sure that 32:05 all your sauce doesn't disappear. 32:08 Got you. 32:09 So now we take our potatoes and our sauce, 32:12 and pour it over? 32:13 Okay. 32:16 Ooh, yummy. It just looks yummy like that. 32:18 It does. 32:20 And I'll tell you, 32:21 I've used this before even without the potatoes. 32:26 I've used this for people to dip chips in. 32:28 Really? That sauce right there, yes. 32:31 I like my recipes to do double duty. 32:33 Multiple. Yes. 32:35 Absolutely, absolutely. Double duty. 32:37 And I'm sure your husband would love to have this 32:40 while he's watching a good game. 32:41 Yeah, yeah, well. 32:43 That's right, or dipping his chips in this 32:45 while he's watching. 32:46 You know, the problem of it is, 32:47 is we're never home long enough to watch anything. 32:49 All right, people say, 32:51 "Oh, what was that recipe you cooked on 3ABN?" 32:52 I'm like, "When?" 32:54 And they'll start saying, "Did you see that program?" 32:56 I'm like, "I wish I could have." 32:57 I'm on the road. 32:59 We have hit 40,000 miles on our truck in one year. 33:02 Forty thousand miles on the road, wow! 33:04 Right at it, 40,000 miles, can you believe it? 33:06 Wow, but, you know, the great thing about 3ABN... 33:09 Yes. 33:10 Is if you're not driving, you can get us on your phone. 33:13 Download the free 3ABN app. 33:15 It doesn't matter if you have an iPhone, 33:17 it doesn't matter if you have android. 33:19 Android, it doesn't matter, does it? 33:20 Go to the Play Store 33:22 or go to the App Store on the iPhone, 33:24 and get that free 3ABN app. 33:25 Aren't we blessed? And it's free. 33:27 That's great. Aren't we blessed? 33:28 Are they on XM Radio yet? No, no, not yet. 33:31 You don't know, 33:32 but you know what's really neat. 33:34 I can take the app, 33:35 have the program up on my phone, 33:37 and I bluetooth it into my car, 33:39 and we can listen to it through our speakers. 33:41 See, there you go. 33:42 Isn't that awesome? Utilizing technology. 33:44 Now see, this looks a little wet, 33:46 and I wanted to 33:48 because those potatoes are still warm. 33:50 Yes. 33:52 And that sauce 33:53 is going to soak up in these potatoes. 33:56 That's what we wanted to. 33:57 I'm going to go ahead 33:58 and add that little bit of salt, 34:00 probably about a half a teaspoon of salt in there. 34:02 Okay, I'll stir that up a little bit. 34:05 Yeah, I like how it's saucy, 34:07 like that's gonna be really good. 34:08 It won't be though. 34:10 In about two or three hours, 34:12 like I said, that's going to absorb into those potatoes. 34:15 Exactly. 34:16 And when you think about that, folks, 34:18 how this sauce is going to absorb into your potatoes, 34:21 you can only imagine 34:22 how it absorbs the oil into your potatoes. 34:25 That's true. That's true. 34:26 So, you know, it'll keep doing it. 34:28 That's all going into you... 34:30 You read my mind. Thank you. 34:33 He's got to try this one. Thank you. 34:35 And the potato, I hope it's not crunchy. 34:37 It should be just softening up now from the sauce. 34:50 Isn't it wonderful? 34:52 You know, Jason, 34:54 I hear so many people say, 34:56 "Well, aren't you limited on a plant-based diet? 34:59 And I'll say, "No, you're limited 35:01 on a meat and dairy diet, not me. 35:04 I have no limitations. 35:05 I can eat almost everything unless it's an allergy 35:08 that God created, and make it taste good." 35:11 So we don't have those limitations. 35:13 That tastes very good. It's a good recipe, isn't it? 35:16 It is. 35:17 I'm curious to see what we're going to make next. 35:19 Oh, this is going to be one... 35:20 This is a favorite in my house, 35:22 it's called the lemony avocado dill dip. 35:38 So we have avocados, we've got fresh lemon juice, 35:42 we've got celery, we've got a little bit of salt, 35:45 we've got this, is this dill? 35:46 Dill. We've got dill. 35:48 Do you notice any consistency here 35:49 with things that we like... 35:50 Everything's pretty much green too right here. 35:52 Yeah, also the recipes that we've done today, 35:53 you see lemon with like every recipe, 35:56 you will see dill with a lot of them. 35:59 I remember a salad that I tried one time. 36:02 We were at a restaurant, 36:03 and I loved it had that fresh dill, and lemon, 36:07 and there was something crunchy in there, 36:09 and I couldn't put my, you know, like what is that? 36:11 What is that? 36:12 I'm thinking is that water chestnuts, 36:14 what's going on? 36:15 And I went home 36:17 and I just thought put the avocados together. 36:19 Since I'm doing these two new cookbooks, 36:21 I've been using a lot of avocado for my fat 36:24 avoiding the oil 36:25 because simply on the whole, it's all about whole foods. 36:28 And so I've been using a lot of avocados, 36:32 and the foods are coming out amazing. 36:34 Right, and you do have two cookbooks, correct? 36:37 I have one. Oh, you have one, okay. 36:39 I have Simply Yummy right now. 36:41 Simply Yummy Whole is designed, it's ready for me 36:44 to put all the rest of the component's recipes. 36:47 Some of the people that are... 36:49 I have some doctors 36:50 that are putting some articles in these books, 36:52 so it's more than just a cookbook. 36:54 And then we have Simply Yummy Fresh. 36:56 Simply Yummy Fresh is coming out 36:58 about the same time. 37:00 The problem was I was working on way too many recipes 37:03 and thinking, "Okay, this is really fresh, fresher," 37:05 Then I thought, "Why not do two?" 37:07 So these two cookbooks will be out 37:10 probably around January, if not before. 37:14 And they can always contact me 37:16 to get on the email list or something like that. 37:18 And later, we'll put up your contact info 37:21 as well a little bit later. 37:23 So where do we start with the avocado? 37:26 You know, but before we actually get into 37:28 where we start, 37:29 another thing that I noticed about these recipes is that 37:32 a lot of the ingredients are fresh. 37:34 Yes, yes. 37:35 Why do you choose to use fresh ingredients? 37:37 I want food 37:39 as close to natural as possible, 37:44 especially for my diet. 37:45 Like I said, I still have weight to lose. 37:47 I've lost all my medications, and my diseases have reversed, 37:53 but I still want to take care of this body that God gave me 37:56 'cause I abused it for like 58 years. 37:59 So I'm trying to do the best about keeping a clean diet. 38:03 And I wanted things that were whole, 38:04 things that tasted fresh 38:06 that you could use with other foods. 38:08 You would be shocked at some of these recipes. 38:11 How you can incorporate them into main dishes, 38:13 and use them beyond what we're using them here. 38:16 Yes, that's good. I love fresh. 38:18 And first, you're going to want to use the avocado. 38:21 And, Jason, you're sport. 38:24 So how did you cut this? 38:26 I just took the avocado and just peeled it. 38:28 You know, took a knife and went around it, 38:31 you know, twisted it in half, and then peeled it. 38:34 It's really easy if you've got 38:35 a good fresh avocado that's ripe. 38:37 It'll just peel right off like a orange, 38:40 and then I mash it. 38:41 Okay, why do you say I'm the sport? 38:43 Well, you're sport 38:44 because he does not like avocado. 38:46 Well, that's... Yeah, that's... 38:47 He doesn't like avocado, 38:48 and I was thinking during this time 38:50 that we've been filming about this recipe 38:52 when I found out today he does not like avocado, 38:56 and I thought what could Jason do? 38:57 What could he do to make a recipe like this 39:00 if he chose to have something simple? 39:03 And I thought peas, green peas. 39:05 You could put them in a food processor or Vitamix, 39:08 puree those up, 39:09 put these ingredients in there and do the same thing. 39:11 This is a fat, a good, healthy fat. 39:15 The peas are a little bit more on the carbs side, 39:17 but neither one of them really have a taste 39:20 that would mask, you know, something would mask it. 39:23 So you'd be fine with that. 39:25 And the good thing, 39:26 you know, it's not all about me. 39:28 Exactly, you know what we like. 39:30 People at home love avocado, and guacamole, 39:31 and everything like that. 39:33 You like avocados and all that stuff. 39:35 I love avocado. It's all right. 39:36 When the doctor told me that I want to make that change 39:39 at 285 plus pounds, who knows? 39:43 He told me I could eat avocado every day. 39:45 Oh, wow. 39:47 And my last cholesterol was 128, 128. 39:51 Wow. 39:52 That's super... 39:54 I'll take that. Yes, yes, I know it's real. 39:55 So just take that fork. And just mash it. 39:57 Just start mashing it up, and watch him say, 40:01 "This is a hard one." 40:03 I'm hoping I don't end up wearing this thing 40:05 if it jumps out at me. 40:07 I might get attacked by the avocado. 40:09 Well, avocados here are little harder 40:12 to get a hold of them what they are in Texas. 40:14 I believe that. 40:15 In Texas, they're like three for a dollar a lot of times, 40:18 and so they're just so available, 40:21 and we've got a huge Hispanic culture there. 40:23 And so my favorite food, I'm thinking, praise the Lord. 40:27 So we get avocados all the time there. 40:29 And when you get them for like $0.25, $0.35 40:32 during their peak season, it's pretty inexpensive. 40:35 And here, they're very green, 40:37 so I put that in my little paper sack. 40:40 If you need to get your avocados ripe overnight, 40:43 just take it and put them in a paper sack. 40:44 Really? 40:46 And close it up, and let the paper sack ripen. 40:47 You know that help ripen faster. 40:49 How does that work? I don't know. 40:51 But it works. It works. 40:52 Yeah, that's one of those things I don't question. 40:54 Hey, it works for me, that's great. 40:55 That's right. It just works. 40:57 It's coming together. 40:59 That's just like you can take ice. 41:02 And red onions when they have such that super strong, pungent 41:07 taste with them, but I love using red onions. 41:09 You could put a little bit of water in them and ice. 41:11 And the ice will help take out some of that sharpness 41:14 in red onion too, so... 41:16 Yeah, look how... You did a great job. 41:19 Now see can you envision this with peas? 41:21 I could see this with peas. 41:23 Okay, so you could do that 41:24 especially if you had a food processor 41:26 that you could get in there and use the peas. 41:29 Okay, is that about the consistency that we... 41:31 That looks good. 41:32 Yes, you don't want it just runny. 41:34 Like guacamole. Right. 41:35 Yeah, got you. Okay. 41:38 All right, so then... 41:39 You can add anything you want to here. 41:41 Go ahead and put in your celery. 41:43 That's a lot of celery and I love it. 41:45 Yes. And celery is good for... 41:48 It's like a natural diuretic. Okay. 41:51 So we need that instead of all the salt, 41:53 we can use the celery instead. Nice, it's healthier for us. 41:58 It is. Okay. 42:00 Inflammation, it's good for inflammation. 42:02 Really? 42:04 And then so now we want to pour in our dill. 42:05 Yes, the dill, right. 42:07 And if you like more dill, just knock yourself out 42:10 and put more dill in there. 42:11 I do like fresh. 42:13 So I always try to... 42:15 We have different markets. 42:17 I know Meyer up in the north part of the country 42:19 has dill year round in, and down south, 42:23 you know, places like Sprouts, Whole Foods, 42:26 they have dill year round. 42:27 Okay. 42:29 I'm going to pour out... 42:30 Lemon. Lemon here. 42:31 And you're going to say, "Man, that's a lot of lemon." 42:33 Yes, I love it. You can tell it's fresh. 42:34 There's a seed. Oh, wow. 42:37 Well, at least it hung on to the bowl. 42:39 Yeah. 42:40 All right, so now how much salt, just a pinch? 42:41 Just, you know, pinch it in there, 42:43 and this is another one of those things. 42:45 If you don't want the salt for me, 42:46 I don't need the salt. 42:48 I wouldn't even put it in my dish. 42:49 But for some people, they like salt. 42:51 And what kind of salt is that? 42:53 This is a Celtic sea salt. 42:55 No, I'm sorry, this is Himalayan. 42:57 Is it like pink Himalayan? Pink Himalayan. 42:58 Celtic sea salt, 43:00 the real salt by the red mineral salt 43:03 and the Himalayan are the only three salts that I will use 43:06 because they have the trace of minerals 43:08 that we need as well. 43:10 Okay, so now do I just want to just mix it all in there? 43:14 Yes, just mix it, and corporate it all together. 43:16 Okay, nice. 43:24 Does that look like fun? 43:25 It does look like fun, it does look like fun. 43:31 That's right. 43:33 Now so how long have you been making this particular dish? 43:38 Probably about two years, I've been making it. 43:42 And as I've been thinking so much about 43:45 doing this next cookbooks, you know, this series, 43:48 I thought, wow, I want to do a gluten free. 43:51 I meet so many people on the road, Jason. 43:53 They have wonderful cook. 43:56 They have wonderful recipes, great ideas, 43:59 so I thought why not incorporate 44:01 some of these cooks out there, how we met, 44:05 and take two or three of their recipes, 44:07 and incorporate them 44:08 into a cookbook for them too, you know. 44:10 That's nice, that's nice. Okay. 44:12 Isn't that beautiful? Looks like Christmas. 44:13 Yeah, it does. 44:15 And I was so worried about spilling a little bit too. 44:17 Yeah, and look, you can use it with a crackers, 44:20 you can use it with a vegetable, 44:21 broccoli, cauliflower, carrot sticks. 44:24 This is really good, folks. 44:26 If you want it, 44:28 instead of using butter on a sandwich, 44:30 you can take this spread on both sides of your bread 44:34 and whatever, use your lettuce, tomatoes in the middle, 44:38 and it makes a wonderful spread for a sandwich. 44:41 Now normally I taste test things, right? 44:43 You can't. 44:45 So I might have to do it for you? 44:46 I think you should, yeah, 44:47 I think you should dig at the bowl. 44:52 It's good? You hear the crunch? 44:54 I love that. 44:56 It's so fresh, 44:58 and it just opens up those taste buds, 45:00 like, "Whoa! This is great." 45:03 It's like a flavor explosion. That's great, very good. 45:05 It's very lemony, I love that, I love that taste. 45:08 I'll tell you what, I will try though. 45:10 You'll try the cracker? 45:11 Yes, I'll try one of these. 45:13 That's not fair, I can't have the cracker, 45:14 I'm allergic to wheat. 45:16 You see this is why teamwork makes the dream work. 45:18 There you go. What's our next recipe? 45:20 Ooh, the next recipe is going to be the favorite 45:22 when you're going to love this. 45:23 This is our carob chia pudding. 45:43 That sounds wonderful. 45:46 Where do we begin with this recipe? 45:47 Oh, this is one you're going to eat, 45:49 so we want to hurry up with this, 45:51 then we're going to eat it fast. 45:52 What I normally do first 45:54 is I put in that carob powder 45:57 because that carob powder really... 45:59 And I'm going to start whisking. 46:01 And you just start dropping that in there. 46:02 If you need a spoon... 46:04 I might need a little spoon. Okay, here we go. 46:05 And some people might want to put it in a blender, 46:09 that's fine. 46:10 I'm really pretty good with hand mixing. 46:12 And this is our chocolate flavor. 46:14 I don't use chocolate in my home, 46:16 I use carob powder. 46:18 Now I know there's some people who don't like carob powder. 46:21 I don't, I have not found the different. 46:23 Did you try that cake that we did at camp meeting? 46:26 I didn't get to try that. You didn't? 46:28 That was a carob... 46:30 Basically a German chocolate, our version of that. 46:33 You'd be proud of me, I ate some of the fruit 46:35 that was at camp meeting though. 46:37 Yes, good job. 46:38 I did try some of that, so that was good. 46:40 Now I want you to add... 46:41 This is my stevia. Okay. 46:43 So I just took it and dropped in. 46:45 Now this looks a little different. 46:46 This is the chocolate. 46:47 This is the chocolate flavored stevia drops. 46:50 This is in a liquid. 46:52 The only brand I use is the Sweet Leaf. 46:55 I use Sweet Leaf as my brand. 46:57 And I always put... 47:00 For people who are making this dish, 47:02 it's a dessert, 47:04 taste it before you refrigerate it. 47:06 And if it feels like our tastes like 47:08 it's a little too sweet, that's great 47:11 because it's going to absorb that chia seed. 47:14 And that chia seeds going to take on some of that flavor 47:16 just like anything you do gluten-free. 47:19 If you use rice and these other type of flours, 47:22 everything you put in there, 47:23 it's going to absorb in that flour too, 47:25 so you need a little bit more flavoring, 47:26 so it's same way with the chia. 47:28 This is my vanilla 47:29 because I did not have the vanilla milk, 47:33 so I'm adding vanilla to my pudding. 47:35 Now why did you say you want to taste it 47:37 before you refrigerate it? 47:39 Can you not add things after you refrigerate it? 47:41 You can, but it gets thickens up. 47:43 This is going to get really thick, 47:45 and I'm going to show you here one that's thickened up. 47:48 But I know that I tasted here, 47:51 and I wanted really, really sweet. 47:53 So there... 47:54 And you can use monk fruit here too, 47:55 but we'll use a stevia here. 47:57 And I know that when that chia seed goes in there, 48:00 and it starts to expand and get real gel or gelatinous, 48:04 then I know that flavors going in that seed too. 48:07 Got you, so it's just absorbing. 48:08 It's absorbing, just like 48:10 your potatoes absorb whatever comes into it. 48:12 So you can just start pouring the chia seeds. 48:17 Do you ever have a chia pet? 48:19 I've seen plenty of those commercials. 48:21 Hello. 48:24 Okay, so now you put in my seed 48:28 and see if we tried to eat this now, 48:30 we would be eating liquid crunchy chia seeds. 48:35 So for the sake of television... 48:39 Now do we want to add this? 48:40 If you want to, I've got those alongside 48:42 because in this bowl, Jason, 48:46 I did put some carob chips in there, okay? 48:48 Nice, nice. 48:50 Because you and I are going to be artistic. 48:54 Got you. 48:56 Here's your spoon. Okay. 48:57 Because this is going to set up now. 48:59 I want to put it into the refrigerator 49:00 two to three hours, 49:02 even if you want to do it overnight, 49:03 but it needs to set up, 49:04 and those chia seeds start to get, 49:06 like I said, gelatinous. 49:09 You can put... 49:10 See, look at that. Oh, yes, that's... 49:12 So it's like a tapioca now, do you see that? 49:16 Okay, and from myself, 49:18 I will even take some more of the... 49:23 Mom, this is a great recipe for your, 49:25 you and your kids to do together. 49:29 This is... 49:31 It looks nice, and chocolaty or carobi. 49:34 It is carobi, Caribbean. 49:39 Here we go, okay. 49:41 And then you said you added a little bit of this. 49:44 I did, put it right over the top. 49:46 I even put some on my in between there, 49:49 you can't hardly see him, but I put a break in between. 49:52 Okay. Okay. 49:54 Oh, you got fancy with it, 49:55 that's what you are trying to tell me. 49:56 I did, exactly. I see it. I see it. 49:58 You know, I've got a little daughter, 50:00 a granddaughter, we call her Sippy Sue. 50:02 Sippy Sue. 50:04 Sippy Sue, her name is Alexa, 50:05 but Sippy Sue, she got tagged with. 50:06 And 11 years old, 50:08 she's still being called Sippy Sue. 50:09 And so she loves to cook like grandma. 50:12 Now, this is the coconut whipped topping. 50:15 Now, why do you have it in the plastic? 50:17 Because I want to use it like I would be doing frosting, 50:21 and I just cut the tip small here, 50:23 so I can just squeeze this out, 50:26 maybe round it just like an ice cream cone. 50:28 Nice. 50:29 Now it's your turn, and then I take just a tad, 50:33 a pinch of the carob powder. 50:37 Everybody's just saying, this is wonderful. 50:39 Mine looks kind of like a cone, but hey, we'll work with it. 50:41 You can, you can actually put... 50:43 Look you can even go down on top of that, 50:45 right smash down on top of it 'cause you want a bit. 50:50 Yeah, we wanted it to get a nice and thick. 50:52 That's great. 50:53 And then if you want 50:55 just a little bit of the carob powder on there. 50:57 Let's see here. 51:01 Okay. 51:04 Thank you. 51:06 I know he's going to try this 51:07 when he's going to love this one. 51:08 Oh yeah, this is probably one of my favorite times here. 51:13 Let's see. 51:17 Okay. 51:19 What do you think, delicious? 51:21 Yes, it is so delicious. 51:24 And it's wonderful because it's healthy. 51:26 And it's something mom can do with the kids or dad, 51:29 I mean, it's like a family project 51:31 and they don't feel deprived. 51:33 So this is a dessert at home that's healthy for everybody, 51:36 and they don't feel like, 51:37 "Oh, well, so it's so good to eat this, and we don't." 51:40 I love it. 51:42 It's very flavorful. It is. 51:43 And the consistency is good too. 51:46 I don't know if it's the seeds, 51:48 there's something that tastes kind of gummy-ish. 51:51 That does... 51:52 Have you ever had tapioca pudding? 51:54 I think I might have tried it before. 51:55 This is a little similar to that except for that 51:58 that you're talking about those little seeds in it. 52:00 I kind of like the way they swallow down. 52:02 Yeah, but it's good. I liked that, yeah. 52:03 I've done this with mango, 52:05 I've done this with a coconut cream, lemon. 52:07 So I've made this in many varieties 52:09 and they all taste good. 52:10 Now, what does Randall think of this? 52:12 Randall, he loves everything. 52:14 You know, he's the easiest man in the world to please. 52:16 But we have a system. 52:18 If it's really great, it has to hit 10, 52:20 if it's okay, it's down below 1. 52:22 So between 1 and 10. Between 1 and 10. 52:24 One and ten, yeah. So this hits a 10 for him. 52:27 Nice, nice. 52:28 Yeah, this is absolutely delicious. 52:29 And how long did you say that 52:31 you'll leave this in the refrigerator for? 52:32 I leave it in there for at least 52:34 two or three hours, you know. 52:35 Two or three hours, okay? 52:36 Yeah, just so it'll start, you know, getting thick. 52:39 So you want to prepare this first prior to making dinner? 52:42 Yes. 52:44 Then throw this in the refrigerator, 52:45 that's ready. 52:47 I do it in my seminars. 52:48 I make this very dessert in my seminars, and top it, 52:51 and put it in the little portion cups. 52:54 And I always make about a third more than I need, 52:57 and we're always running out. 52:59 Wow! 53:00 'Cause they'll come back 53:01 and get seconds and thirds of it. 53:03 Now what are your seminars look like? 53:04 You know, churches, 53:05 organizations will have us come in 53:07 and do programs for them 53:09 just to help about a plant-based lifestyle. 53:11 And I talked about the SOS, the sugar, oil and salt. 53:15 And we want to leave some of that out of our diet 53:17 or reduce as much as we can 53:19 especially for a lifestyle disease 53:21 because food can do what medication can't. 53:26 And so food got you there, food's got to take you back. 53:29 And so that's what I teach. 53:30 And I give all the scientific evidence 53:33 about what foods are destroying our health, 53:36 and how we can turn that around. 53:38 But more than that, 53:39 I mean, I can give them 53:41 all the information in the world, Jason, 53:42 and I can give them proof of what they need to eat, 53:45 and how it helps the body, and change it. 53:48 God has created us so miraculously 53:50 that no matter how sick we are sometimes, 53:53 we can reverse that time after time again. 53:56 And so it's got to taste good. 53:57 So when they taste that food, 53:59 they say, "Okay, I can do this." 54:00 Absolutely, 54:01 'cause it can't just be solely nutritious, 54:03 it has got to be delicious too. 54:05 Well, 'cause the first thing they think of it is, 54:06 "Now do I have to be a rabbit?" 54:07 Yeah, yeah. No. 54:09 Is it palatable? 54:10 Yes, it has to taste good, it does. 54:11 And how long have you been doing seminars? 54:14 I think about seven years. I've lost track. 54:17 But I've been doing it for a while, and I love it. 54:19 I can't imagine, 54:21 you know, I come out of a six figure income. 54:22 I worked for the corporate world out there, 54:24 and I remember somebody say, 54:26 "Melody, do you miss working in that corporate world? 54:29 Do you miss all that money?" 54:30 And I said, 54:32 "If I did, I'd be like slapping Jesus in the face 54:34 because God has given me back my health, 54:37 and He is always taking care of me." 54:38 Everywhere I've gone, 54:40 He's taking care of me all these years. 54:42 I don't need a corporate to take care of me, 54:44 I just need the Lord. 54:45 Well, we want people to book you for seminars. 54:47 We want them to invite you out, 54:48 and now we're going to go to your address role. 54:51 If you would like to invite Melody 54:53 to hold one of her health events in your area, 54:56 she would love to hear from you. 54:58 Find out more about her 54:59 plant-based cooking health seminars 55:01 as well as her amazing cookbooks 55:04 by visiting her website MelodyPrettyman.com. 55:08 That's MelodyPrettyman.com. 55:11 You may also call her at 740-398-6491. 55:17 That's 740-398-6491. 55:22 Or write to her at Your Healthy Helper, 55:25 P.O. Box 521, Alvarado, Texas 76009. 55:37 We made so many delicious dishes today. 55:40 Let's go over what we made. 55:42 Well, first we made the broccoli fruit salad. 55:44 I love that mixing the dried fruit 55:47 with the broccoli. 55:48 And then we did the barbecue sauce, 55:50 really a great barbecue sauce. 55:53 The roasted potato salad is a favorite for sure. 55:56 The lemony avocado dill dip, I love that too. 56:00 And the carob chia pudding. 56:02 I mean how can you go wrong? How can you go wrong? 56:05 Avocado, dill, lemon, I mean it's just all great. 56:09 But, you know what? I really love those potatoes. 56:11 The potatoes were amazing. 56:13 The barbeque was great, 56:15 and I didn't know 56:16 how it was going to feel about the broccoli, and the fruit, 56:19 and all these different things mixed together, 56:21 but it was delicious too. 56:22 It is, it really is. 56:23 And like I said, 56:25 the longer it sets, the better it tastes. 56:26 Yeah, yeah, all those flavors really settle in, 56:29 and then I love how you have the onions in there 56:31 because I love onions. 56:33 You got to make sure you have the breath mints 56:34 close and handy. 56:37 So when we are done here today, 56:40 is that your dish of potato salad? 56:42 You know, I would like for it to be, 56:45 however I think there are some other people here 56:47 that might try and jump in. 56:49 Randall might be running out of the door with it, 56:51 we'll never know. 56:52 It's a possibility. 56:54 Did it take you a while to get used to cooking 56:57 with such fresh ingredients, and no oil, and all of that? 57:01 It took me a while to figure out 57:02 the oil and the sugar part. 57:04 Salt, you know, it's just simple, 57:06 but, you know, God is so great about teaching us 57:09 how to make changes, and He did that for me too. 57:12 Wow, and, you know, as we discussed earlier, 57:15 it was... 57:16 Your passion was fueled by different situations 57:19 and stuff that have impacted your life. 57:20 It was my health, my life. 57:22 You know, when you get, 57:23 you know, it's easier to make sure 57:26 you have good health is to have bad health, 57:28 and then try to reverse it. 57:29 Absolutely, well, thank you so much 57:30 for coming around here 57:32 and sharing all this wonderful food with us. 57:34 And get in your kitchen and try it at home. 57:37 Join us next time. |
Revised 2019-02-04