Today Cooking

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Series Code: TDYC

Program Code: TDYC018032A


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.


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Revised 2019-02-04