Today Cooking

Christmas Brunch

Three Angels Broadcasting Network

Program transcript

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Series Code: TDYC

Program Code: TDYC190001A


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


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Revised 2020-01-08