I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello and welcome to another
3ABN Today Cooking Program.
00:01:08.66\00:01:12.23
I'm Jason Bradley,
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and here with me
today is Melody Caviness,
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and she is the
founder and director
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of Your Healthy Helper.
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Yes.
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And I'm excited to have you here
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because I've had
your food before.
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See, I get to
taste test everything.
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That's right, that's it.
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If you make it at home,
you'll get to taste it too,
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but I'm glad that I
get to taste it today.
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Well, thank you, maybe.
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I don't think, I hope so.
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I know it's
going to be delicious.
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So tell me a little bit
about Your Healthy Helper.
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Your Healthy
Helper was something
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I started out with
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when I went over
to a plant-based diet,
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and I had decided
that I was going to do
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things different
than I had in the past
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because I was
very fat and very sick.
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And lost a
father at 56 years old,
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lost my siblings too...
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They were twin
brothers at 45 and 55,
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and it was type 2 diabetes
and congestive heart failure,
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both caused from lifestyle.
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So I went to this
little seminar to church,
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and it just totally
changed my whole life,
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left the corporate world,
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and thought how
can I help people,
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and Your Healthy
Helper is what I come out with
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just because I wanted to just
help people become healthier.
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Nice, nice.
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And so I mean, there is so much,
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I guess, passion,
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you have a lot of passion
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for healthy lifestyle
and healthy cooking...
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I do.
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Because of
what's happened to you.
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What it's done for me,
you know, my weight loss,
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also my, I lost my
type 2 diabetes with it,
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I lost my hypertension with it,
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I lost my high
cholesterol with it.
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I mean, I
reversed those diseases
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that took my family.
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And I don't want
to go back to that.
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You know, I love to cook.
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It's like a passion
for me and I call it a gift
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because God gives me
all these wonderful recipes.
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And so I want to use that talent
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that God has given me
to cook delicious food,
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the best I possibly can,
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the healthiest I
can for other people
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so that maybe they
can make that change too.
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Amen.
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Now was this an overnight change
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or was this a
gradual progression?
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It's been gradual, I
mean, nothing happens fast.
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The weight loss
for me is slow anyway.
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I love to cook, and
somebody's got to taste.
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I'm sorry, you know, my
poor husband can only...
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I'm happy to taste it.
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He can only eat so much,
but, you know, I struggle,
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I have Hashimoto,
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which is a thyroid disease,
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and I'm not supposed to
have any energy whatsoever.
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And if you're
going to do camp meeting,
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and stand on your feet for 12,
14, 16 hours a day at my age,
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you know, that's
'cause from the food I eat,
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and I believe that.
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Well, you're still young.
Yeah, I wish. Young at heart.
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But the food at camp
meeting is really good.
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Yeah, I mean, you've done
camp meetings for a while now,
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and the food's been great.
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And that is no easy task at all.
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No, it's not, but,
you know, we work hard,
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but what a blessing to know that
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we have a part
of this camp meeting
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that is serving
people their spiritual food,
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and we get to serve
them their physical food,
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get them in, get them out,
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and it just makes a
better camp meeting for 3ABN,
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and we love 3ABN.
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Well, praise the
Lord. Well, we love you too.
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And we love
Randall. Yes, he's my honey.
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I want to know what
we're going to make today.
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What are we going to be making?
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With this, what
we're making today
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is some of my family favorites.
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Okay.
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These are little dishes,
are not too hard to make.
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But first, we're going to
do the broccoli fruit salad.
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We love this
dish. It is amazing.
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Also the barbecue sauce.
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I could not find
anything that was a full of
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all the bad
components, sugar, salt, oil.
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So this is a healthier
version of barbecue sauce,
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and roasted potato salad.
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This is so good.
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My lemony avocado dill dip,
and also my carob chia pudding.
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Oh, pudding,
that sounds delicious.
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Yeah, it is delicious.
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Let's take a look
at our first recipe.
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Sure.
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All right, so
we've got all these,
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what looked to me like
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really healthy ingredients here.
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They are.
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We've got the
broccoli, the onions.
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I love onions, by the way. Good.
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Honeycrisp apples,
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those are like the
best apples in the world.
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And you can use
different apples too,
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I love the honeycrisp,
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I really liked
the flavor of them.
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And I...
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These craisins here,
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I don't know if you
want to taste one or not.
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Jason, those
are made with fruit.
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So they sweeten that craisins
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because they're
really bitter sour,
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but they use fruit juice
on those instead of sugar.
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So I'm looking for something
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that doesn't have
the refined sugar in it.
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Okay. So where do we begin?
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I would like for you
to dump this broccoli.
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Now if you'll notice
here, I'll keep this piece out.
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You can either chop
these up into small pieces
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or actually pull them apart
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to whatever size
bite that you want.
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They could be larger,
they could be smaller,
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that's up to the individual.
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So I'll just leave
that up to the person,
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however they want it.
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So we're going to dump
in this big bowl right here?
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Just dump it into
the big bowl. Okay.
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I'll try not to make
a mess in the process.
00:07:06.09\00:07:08.56
Well, that's a chef's
job is to make a mess.
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I'm not looking
forward to the cleanups.
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Make sure I keep it clean.
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And we have the
toasted almonds next.
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I buy the whole almonds,
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and then I toast
them in the oven,
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I chop them, you
know, in different pieces.
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Some, there might
even be a whole piece,
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I don't care, I just wanted
really good toasted almond.
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But if you smell that,
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you'll see how that
release those natural oils,
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and it just gives that
almond such a good flavor
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when you're
using it in the recipe.
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Okay, now we just pour
this in? Just dump it in.
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I like dump in recipes.
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I like this
recipe, yeah, that's right.
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Now this is the
toasted sunflower seeds.
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Okay.
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So we're going to put some
of the sunflower seeds in there.
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If you're allergic to almonds
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or you're allergic
to one of these seeds,
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you know, replace
it with something else
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that you want to use,
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you know, you could
use walnuts in this recipe,
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you could use
cashews, pumpkin seeds,
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whatever you want to use.
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So it just based on
that individual taste.
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Nice, so there's
options. Always options.
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Okay.
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I think next we're
going to do the raisins.
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Lovely, these are...
These are amazing too.
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I love the golden
raisins, they're so soft.
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And sweet. They are, they are.
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Those are
actually your green grapes.
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I might have to.
Yeah, taste that one too.
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Get that one.
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And then here's your
craisins or cranberries,
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dried cranberries,
we call them craisins.
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Look at the color
popping in the salad already.
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And that's really good
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because once you have
like all these different colors
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as there's all kinds
of different vitamins,
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and nutrients, and everything
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that you're
getting from your food.
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Absolutely. Are we
gonna need this spoon?
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We'll go ahead
and keep it anyway.
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There we go.
00:08:50.89\00:08:52.23
And then let's put
our apples in there,
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yummy, yummy apples,
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and then we're going
to put our red onions.
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If you don't like red onions
00:08:58.60\00:08:59.97
or you don't like
onions, you can leave them out,
00:09:00.00\00:09:01.94
but that little bit
of onion with that salad
00:09:01.97\00:09:05.37
just gives it a great flavor.
00:09:05.41\00:09:07.78
Yes, I love onions,
00:09:07.81\00:09:09.14
but you always want to
have a breath mint candy.
00:09:09.18\00:09:11.88
You want a breath
mint, right, how we.
00:09:11.91\00:09:14.08
Or little peppermint.
00:09:14.12\00:09:15.45
I like to use
essential peppermint oil,
00:09:15.48\00:09:16.99
and keep it, and
just dab it on your tongue
00:09:17.02\00:09:18.85
and it helps too.
00:09:18.89\00:09:20.22
Ginger does the
same thing. That's right.
00:09:20.26\00:09:21.59
Freshen that breath. Yes.
00:09:21.62\00:09:22.96
Yeah, this is really colorful.
00:09:25.46\00:09:28.00
Now I'm going to
give you a spoon.
00:09:28.03\00:09:31.00
Okay.
00:09:31.03\00:09:32.37
And you're going to just kind of
00:09:32.40\00:09:34.24
mix that up together real quick,
00:09:34.27\00:09:36.60
and then we're going to
make the sauce to this recipe.
00:09:36.64\00:09:39.91
Oh, I can tell
00:09:39.94\00:09:41.28
you're an
experienced chef in the kitchen.
00:09:41.31\00:09:43.08
No, you do it really good.
00:09:47.08\00:09:48.42
You know, actually I
used to manage a restaurant.
00:09:48.45\00:09:49.95
Did you really?
00:09:49.98\00:09:51.32
Prior to coming to 3ABN and...
00:09:51.35\00:09:54.26
But I didn't do any of
the cooking in the restaurant.
00:09:54.29\00:09:56.99
You didn't do the cooking,
you did the management part.
00:09:57.03\00:09:58.99
Yeah, that's right, I
did the managing part,
00:09:59.03\00:10:01.03
I was more in the
front of the house,
00:10:01.06\00:10:02.86
but I cook at home.
00:10:02.90\00:10:05.17
Do you?
00:10:05.20\00:10:06.53
Okay, so you
don't eat out a lot?
00:10:06.57\00:10:08.74
I try not to, but,
you know, it depends.
00:10:08.77\00:10:11.11
You get busy,
00:10:11.14\00:10:12.47
and, you know, sometimes
you don't have time to cook,
00:10:12.51\00:10:13.88
that's what meal
prepping is so important.
00:10:13.91\00:10:15.74
It is, you know, I
tell people and they say,
00:10:15.78\00:10:18.25
"How do you eat like this?
00:10:18.28\00:10:19.88
At home, it takes so much time."
00:10:19.91\00:10:21.72
I allow one day out of the week,
00:10:21.75\00:10:23.22
most of the time
it's on a Sunday.
00:10:23.25\00:10:24.85
And I take that day
to do my beans, my rice,
00:10:24.89\00:10:27.59
my potatoes, my cheesy sauce,
00:10:27.62\00:10:29.62
any of the staples that
I used throughout the week,
00:10:29.66\00:10:32.73
I will have them
prepared in my refrigerator,
00:10:32.76\00:10:35.23
in my freezer,
00:10:35.26\00:10:36.60
so we're gone, come home, boom,
00:10:36.63\00:10:38.47
I'm going to have a
meal within 15, 20 minutes.
00:10:38.50\00:10:40.57
Nice, nice.
00:10:40.60\00:10:41.94
So now we've got
the base to our salad,
00:10:41.97\00:10:43.64
now we're going to
put together the sauce.
00:10:43.67\00:10:46.14
Okay.
00:10:46.17\00:10:47.51
So if you want to
spoon that in for me.
00:10:47.54\00:10:49.11
Sure.
00:10:49.14\00:10:50.48
And while you're doing that,
00:10:50.51\00:10:51.85
I'm going to dump this
fresh, beautiful lemon juice.
00:10:51.88\00:10:54.38
And so this is the vegan?
00:10:54.42\00:10:56.05
This is a vegan
mayonnaise. That's right.
00:10:56.08\00:10:58.45
You can buy, any of
your vegan mayonnaise
00:10:58.49\00:11:01.42
is that most, all
your store, your Fabanaise.
00:11:01.46\00:11:04.19
There's one at Walmart now.
00:11:04.23\00:11:06.56
Most of your grocery stores
00:11:06.59\00:11:07.93
have some type
of vegan mayonnaise,
00:11:07.96\00:11:10.57
you know, make your own.
00:11:10.60\00:11:11.93
It has a lot less fat
if you make it yourself.
00:11:11.97\00:11:14.64
These are the packets of stevia,
00:11:14.67\00:11:16.40
the dried stevia
that I'm talking about.
00:11:16.44\00:11:19.01
They're pretty accessible too,
00:11:19.04\00:11:20.84
Walmart, Sam's,
Costco, you can buy them.
00:11:20.88\00:11:23.85
Make sure you get a
variety that is 100%, stevia.
00:11:23.88\00:11:28.98
Okay.
00:11:29.02\00:11:30.35
Because with the marketing
techniques they use now,
00:11:30.39\00:11:32.72
they could say
100% organic stevia,
00:11:32.75\00:11:35.86
well, it's in
there but it's not 100%.
00:11:35.89\00:11:38.13
There's usually
sucrose, dexterous,
00:11:38.16\00:11:40.20
another type of sugar,
00:11:40.23\00:11:41.56
and you should be
careful about that.
00:11:41.60\00:11:42.93
Yeah, all kinds of
things that you don't want.
00:11:42.96\00:11:44.30
And I'm going to put
four of them in here.
00:11:44.33\00:11:46.74
Now, you know, sugar
00:11:46.77\00:11:48.50
is not as strong as your stevia.
00:11:48.54\00:11:51.41
As your stevia
is a lot stronger,
00:11:51.44\00:11:52.84
of course, monk
fruit is the strongest.
00:11:52.87\00:11:54.71
It's 300 times
stronger. I love monk fruit.
00:11:54.74\00:11:56.48
You could use a
monk fruit in here too
00:11:56.51\00:11:58.48
because it gives it that
really good fruity taste.
00:11:58.51\00:12:01.38
And then we're just
going to stir this up nice,
00:12:01.42\00:12:05.25
incorporate it.
00:12:05.29\00:12:06.62
I'm going to use a whisk
00:12:06.65\00:12:08.02
just to keep it
off of our clothes.
00:12:08.06\00:12:10.46
Yes.
00:12:10.49\00:12:13.70
Now I do this fruit salad
a lot at my seminars, Jason.
00:12:13.73\00:12:18.37
Outside of my dandy blend drink.
00:12:18.40\00:12:20.44
I think it's my most
popular salad that I make.
00:12:20.47\00:12:24.54
People love it, love the recipe,
00:12:24.57\00:12:27.18
and it's just
talked about a lot.
00:12:27.21\00:12:28.74
So if you want
to take your spoon
00:12:28.78\00:12:30.78
and just kind of
give it a little taste,
00:12:30.81\00:12:33.82
this is your sauce base.
00:12:33.85\00:12:35.68
Now the longer this
sits, the better it gets.
00:12:35.72\00:12:38.65
I use this for my coleslaw.
00:12:38.69\00:12:42.42
Any type of a recipe
where I need a creamy,
00:12:42.46\00:12:44.79
like mayonnaise base
with a sweetener base,
00:12:44.83\00:12:47.23
I do the lemon,
the vegan mayonnaise,
00:12:47.26\00:12:49.60
and the stevia in
there or the monk fruit.
00:12:49.63\00:12:52.57
That's good. It is really good.
00:12:52.60\00:12:54.30
Now when it sits,
00:12:54.34\00:12:55.67
do you want it to take on
a thicker consistency or...?
00:12:55.70\00:12:57.94
No, I want this a little thinner
00:12:57.97\00:13:00.54
than a regular
mayonnaise or a vegannaise type.
00:13:00.58\00:13:04.11
That's why I put the
lemon juice in there.
00:13:04.15\00:13:05.68
I wanted it a little thin.
00:13:05.71\00:13:07.28
And I just want
to coat my fruit,
00:13:07.32\00:13:10.49
so I can use this
way, we have used it.
00:13:10.52\00:13:13.25
And then we're
just going to pour.
00:13:13.29\00:13:17.13
And I don't want
to drown my broccoli,
00:13:17.16\00:13:20.93
this is a essence.
00:13:20.96\00:13:23.23
We want to taste that sauce,
00:13:23.26\00:13:25.20
but we want to taste
00:13:25.23\00:13:26.57
of all of the
fruit that's in there,
00:13:26.60\00:13:28.20
and the vegetables,
00:13:28.24\00:13:29.57
so we're just going to
mix this all in together,
00:13:29.60\00:13:31.81
incorporate it together.
00:13:31.84\00:13:33.17
Okay.
00:13:33.21\00:13:34.61
This is the part where it gets
kind of dangerous sometimes.
00:13:34.64\00:13:37.45
Yes, it can be.
00:13:37.48\00:13:39.55
So you could
wear if you want to.
00:13:39.58\00:13:41.18
Yeah, yeah.
00:13:41.22\00:13:42.55
You could, you could,
but I'm going to try not to.
00:13:42.58\00:13:46.35
But yeah, wow, that looks good.
00:13:46.39\00:13:48.72
And this would be good on,
00:13:48.76\00:13:50.26
you know, a nice hot summer
day or even in the winter.
00:13:50.29\00:13:55.60
You know, it's
good all the time.
00:13:55.63\00:13:56.97
I hear so many people
say, "Oh, I love this and that,
00:13:57.00\00:13:58.83
but I like it fresh.
00:13:58.87\00:14:00.20
I don't like it cooked."
00:14:00.24\00:14:01.57
Well, we just need
to use other recipes.
00:14:01.60\00:14:04.31
Some people might not
want to mix their fruits
00:14:04.34\00:14:07.78
and their vegetables.
00:14:07.81\00:14:09.14
I love this, your dried fruits,
00:14:09.18\00:14:11.38
your apple goes
with just about anything.
00:14:11.41\00:14:14.18
I make it in a lot of my salads,
00:14:14.22\00:14:15.98
you know, like
chicken salad I use it.
00:14:16.02\00:14:19.65
So I use apple in a lot
of my different recipes.
00:14:19.69\00:14:22.32
So you put apple in
your veggie chicken salad.
00:14:22.36\00:14:25.59
I sure do, grapes,
apples, absolutely.
00:14:25.63\00:14:28.56
Nice. Okay.
00:14:28.60\00:14:30.27
Now see it's not over done.
00:14:30.30\00:14:33.13
Here you've got that essence
that I was talking about.
00:14:33.17\00:14:36.10
Let's see down
here on the bottom.
00:14:36.14\00:14:38.14
Let's just make...
00:14:38.17\00:14:39.51
I always turn my
bowls to have it.
00:14:39.54\00:14:41.64
You're teaching
me. This is good.
00:14:41.68\00:14:45.08
Well, by turning your bowl,
00:14:45.11\00:14:46.45
you're really
getting that mixed,
00:14:46.48\00:14:47.82
and I dig
underneath and pull out.
00:14:47.85\00:14:49.52
Your raisins are
going to be heavier,
00:14:49.55\00:14:51.42
so that foods going to go
to the bottom of the bowl.
00:14:51.45\00:14:53.82
So we're just going to
pull it up to the top here,
00:14:53.86\00:14:55.59
and look at the bright color.
00:14:55.62\00:14:57.23
It is so good.
00:14:57.26\00:14:59.19
And when you hit
those roasted nuts
00:14:59.23\00:15:01.40
or those roasted seeds
00:15:01.43\00:15:02.76
along with the
vegetables in the sauce,
00:15:02.80\00:15:04.83
it really makes
for a good recipe.
00:15:04.87\00:15:06.94
Nice, so are we
going to get to taste this?
00:15:06.97\00:15:10.34
Well, you
always get to taste it.
00:15:10.37\00:15:11.91
That's why I always
bring your special bowl.
00:15:11.94\00:15:15.01
Do you have your
special spoon? Not yet.
00:15:15.04\00:15:18.48
Let's see.
00:15:18.51\00:15:20.32
I'll just put a little bit
in there for a second so...
00:15:20.35\00:15:22.62
There you go. Okay.
00:15:22.65\00:15:23.99
Where's your
bowl? I don't want any.
00:15:24.02\00:15:28.06
I'm trying really hard not
to eat in between my meals.
00:15:28.09\00:15:30.73
Okay.
00:15:30.76\00:15:32.09
You know, 'cause I
have 45 pounds to lose.
00:15:32.13\00:15:35.13
And so I'm really...
00:15:35.16\00:15:36.56
And we had camp meeting,
and let me tell you what,
00:15:36.60\00:15:38.43
I blew that the first day.
00:15:38.47\00:15:39.90
You did, ah.
00:15:39.93\00:15:41.27
Oh, yeah, when you're tasting,
00:15:41.30\00:15:42.64
you're cooking,
and you're tasting,
00:15:42.67\00:15:44.51
that it's really
hard to do it so.
00:15:44.54\00:15:46.07
I'll let you do the tasting.
00:15:46.11\00:15:47.44
I'll tell you what?
I'll taste it for you.
00:15:47.48\00:15:48.81
You do the tasting
and I'll do the pouring.
00:15:48.84\00:15:52.08
And the longer this
sits in the refrigerator,
00:15:52.11\00:15:56.02
the longer it takes,
longer it takes on the flavors.
00:15:56.05\00:15:59.29
It is always so
much better then.
00:15:59.32\00:16:01.39
This is one of those recipes
00:16:01.42\00:16:02.76
two or three days
in the refrigerator,
00:16:02.79\00:16:04.33
it just keeps
getting better and better.
00:16:04.36\00:16:05.69
Well, that's
good. You like that?
00:16:08.66\00:16:11.23
What are we going
to be making next?
00:16:11.27\00:16:12.83
Next, what we're
going to be making
00:16:12.87\00:16:14.40
is my homemade barbecue sauce.
00:16:14.44\00:16:16.71
Oh, wow, I am
excited about this.
00:16:53.24\00:16:56.01
I love barbeque,
do you like barbeque?
00:16:56.04\00:16:57.38
Oh, I love barbeque.
Are you a football guy?
00:16:57.41\00:16:59.48
Nah, not a whole lot,
00:16:59.51\00:17:00.88
I mean, I watch the Super Bowl.
00:17:00.92\00:17:02.78
You watch the Super Bowl.
00:17:02.82\00:17:04.15
Well, you know, in Texas
everybody uses barbecue here
00:17:04.19\00:17:09.06
like people use
probably soda pop or something.
00:17:09.09\00:17:11.76
I mean the
barbecue's everywhere.
00:17:11.79\00:17:13.53
So you go in the stores,
00:17:13.56\00:17:14.90
every store has like
just rows of barbecue sauce.
00:17:14.93\00:17:18.53
But what I noticed
in the barbecue sauce
00:17:18.57\00:17:20.24
was all the salt,
the high sodium in it.
00:17:20.27\00:17:22.14
I also noticed all the
high fructose corn syrup,
00:17:22.17\00:17:24.84
I also noticed all
the sugar that was in,
00:17:24.87\00:17:28.24
and just ingredients I did not.
00:17:28.28\00:17:30.95
Even oil, so I
thought, okay, Lord,
00:17:30.98\00:17:33.62
I always prayed and ask
the Lord to bless my kitchen
00:17:33.65\00:17:36.18
when I'm creating recipes.
00:17:36.22\00:17:37.55
And I said, "Give me a
recipe for barbecue sauce."
00:17:37.59\00:17:40.42
And I was in Florida,
and we were at a resort.
00:17:40.46\00:17:42.36
We were staying out there
00:17:42.39\00:17:43.73
kind of like
having a little vacation
00:17:43.76\00:17:45.09
during our seminars,
and God gave me this recipe.
00:17:45.13\00:17:48.13
Wow, I can't wait to try it.
Can't deny God's recipe at all.
00:17:48.16\00:17:50.80
That's right. That's right.
00:17:50.83\00:17:52.53
I'm looking
forward to tasting it.
00:17:52.57\00:17:54.24
Now I took the
water and the onions,
00:17:54.27\00:17:56.50
and I am sautéing them
00:17:56.54\00:17:58.64
because I didn't
want to sit here and have
00:17:58.67\00:18:01.44
nothing going on.
00:18:01.48\00:18:02.98
Because it takes
just a little bit of time
00:18:03.01\00:18:05.35
to get some
transparency in those onions.
00:18:05.38\00:18:08.02
Got you, and so you chose
to use water instead of oil?
00:18:08.05\00:18:10.92
Absolutely, I always do
because oil is an empty fat.
00:18:10.95\00:18:16.26
There are 4,000
calories in oil per pound.
00:18:16.29\00:18:21.10
And yet there's only like
60 to 80 calories per pound
00:18:21.13\00:18:25.53
in green leafy lettuces.
00:18:25.57\00:18:27.87
So think of that.
00:18:27.90\00:18:29.24
And your sugar and your oil
00:18:29.27\00:18:30.61
are at the very top of the scale
00:18:30.64\00:18:33.11
of where your calories come
from whatever food you have.
00:18:33.14\00:18:36.88
So for myself, I
leave oil out of my diet.
00:18:36.91\00:18:40.05
Now I use fats in my diet.
00:18:40.08\00:18:42.95
I want to make sure I have
the complete balance of food
00:18:42.98\00:18:47.02
that I eat healthy fats
like avocados, nuts or seeds.
00:18:47.06\00:18:51.19
And I use no margarines,
00:18:51.23\00:18:52.69
and I use no oils in
my own cooking at home.
00:18:52.73\00:18:55.56
So I want to make
recipes like that too.
00:18:55.60\00:18:57.43
You're starting to smell
it. Oh, yeah, and I love onions.
00:18:57.47\00:18:59.73
I love that smell.
I do too, I do too.
00:18:59.77\00:19:01.77
Grab the
peppermint. Yeah, right.
00:19:01.80\00:19:04.34
Now next on this
recipe that we have here is,
00:19:04.37\00:19:08.81
let's go for our flakes.
Okay, these are celery flakes.
00:19:08.84\00:19:12.05
I love these.
These are celery flakes.
00:19:12.08\00:19:13.92
And when you look at them,
00:19:13.95\00:19:15.28
it just looks like
dried pieces of celery.
00:19:15.32\00:19:18.09
You could
probably use celery seed,
00:19:18.12\00:19:21.16
but I like to use the flakes
00:19:21.19\00:19:23.19
because there is celery
00:19:23.22\00:19:24.79
in your regular barbecue sauces.
00:19:24.83\00:19:26.73
This is our tomato sauce.
00:19:26.76\00:19:30.27
So I'm going to incorporate
that into the recipe next,
00:19:30.30\00:19:33.34
just pour it in.
00:19:33.37\00:19:35.40
There are larger jars,
00:19:35.44\00:19:36.77
but most of the time people
will buy the six ounce jars.
00:19:36.81\00:19:39.84
So you can buy the large
00:19:39.87\00:19:41.51
just as long as you
have like 24 ounces.
00:19:41.54\00:19:44.78
I'll keep that.
00:19:44.81\00:19:46.18
I'll start stirring
this in a little bit.
00:19:46.21\00:19:48.68
This is one of those recipes,
00:19:48.72\00:19:50.89
Jason, that the
longer you cook it,
00:19:50.92\00:19:54.29
the better it tastes.
00:19:54.32\00:19:55.89
You want to render
that down a little bit.
00:19:55.92\00:19:58.49
I let it sit there and
simmer with the lid on, on low,
00:19:58.53\00:20:01.93
and just go about
doing something in the house.
00:20:01.96\00:20:03.93
Nice, so that flavor
just really sits in there.
00:20:03.97\00:20:05.43
So that flavor just...
00:20:05.47\00:20:07.14
Yes.
00:20:07.17\00:20:08.70
And this is my molasses.
00:20:08.74\00:20:11.31
You know, I don't like molasses.
00:20:11.34\00:20:13.21
It's just one of
those things I can't eat,
00:20:13.24\00:20:15.98
but, man, does it do a
good job in this barbecue sauce,
00:20:16.01\00:20:19.88
and it brings back that
color, Jason, look here.
00:20:19.91\00:20:23.55
As I start to stir that,
look how that color will deepen
00:20:23.59\00:20:27.12
and give me that
rich dark barbecue look.
00:20:27.16\00:20:29.99
Yeah, that's starting to
look really good over there.
00:20:30.03\00:20:33.80
Now I want my jam.
00:20:33.83\00:20:37.00
There are a lot of
different jams on the market now
00:20:37.03\00:20:39.53
that are fruit sweetened,
and this is what we have here.
00:20:39.57\00:20:43.07
So I'm using this
in place of my sugar.
00:20:43.10\00:20:45.87
Okay, okay.
00:20:45.91\00:20:49.48
And it's just like a big clump,
00:20:49.51\00:20:50.91
I don't want it
spilling all over us.
00:20:50.95\00:20:53.42
So I'm going to
let that go in there.
00:20:53.45\00:20:55.32
And there are peach flavors.
00:20:55.35\00:20:58.32
I want people to see at home
00:20:58.35\00:21:00.22
what we've got
going on in this pot.
00:21:00.26\00:21:01.89
We need to kind of tilt
this just us a little bit,
00:21:01.92\00:21:04.73
so they can get a nice
view of these wonderful colors
00:21:04.76\00:21:09.00
without spilling,
and the onions and...
00:21:09.03\00:21:12.30
Oh, yes, smell of flavors.
00:21:12.33\00:21:13.74
Smell of Vegenaise
would be going on right now.
00:21:13.77\00:21:15.40
Oh, yes, that's good stuff.
00:21:15.44\00:21:17.51
Isn't that beautiful?
00:21:17.54\00:21:19.11
Now did you see the texture
00:21:19.14\00:21:20.74
how that went
from a soupy saucy,
00:21:20.78\00:21:23.31
like it went right
into starting to thicken up.
00:21:23.35\00:21:26.78
That's what I used the jam for.
00:21:26.82\00:21:28.92
Now let's go ahead
and just start pouring
00:21:28.95\00:21:30.65
the different
condiments in here.
00:21:30.69\00:21:32.02
And we'll leave
the salt for last.
00:21:32.05\00:21:34.16
So garlic powder,
correct? Garlic powder.
00:21:34.19\00:21:36.19
Love it.
Granulated garlic powder.
00:21:36.22\00:21:38.43
It doesn't
matter, just any of them.
00:21:38.46\00:21:40.46
Okay. We've got the paprika.
00:21:40.50\00:21:42.06
Paprika. Okay.
00:21:42.10\00:21:44.03
Now you're really
going to notice this
00:21:47.94\00:21:49.74
when you get to
the smoke flavoring,
00:21:49.77\00:21:52.11
that's when these
flavors are going to hit,
00:21:52.14\00:21:54.08
and you're going to
say, barbecue sauce.
00:21:54.11\00:21:56.01
Now we have the
onion powder, okay.
00:21:56.04\00:21:59.05
I love onion, I love garlic.
00:22:02.78\00:22:04.89
You know, I can't imagine.
00:22:04.92\00:22:06.39
I feel sorry for people
00:22:06.42\00:22:07.76
that can't have
onions and garlic
00:22:07.79\00:22:09.22
because they're
good for you too.
00:22:09.26\00:22:10.59
They're antioxidants,
they're good for the body.
00:22:10.63\00:22:13.26
That's my fresh
lemon juice. Lemon juice.
00:22:13.29\00:22:15.16
And you said you
could either use lemon juice
00:22:15.20\00:22:17.20
or what was the other?
00:22:17.23\00:22:18.57
Apple cider
vinegar. Apple cider vinegar.
00:22:18.60\00:22:20.10
If I used a vinegar, I
would use an apple cider.
00:22:20.14\00:22:23.57
I love fresh lemon juice,
00:22:23.61\00:22:25.07
so I use it
mostly in all my cooking.
00:22:25.11\00:22:27.14
This is where you're going to...
00:22:27.18\00:22:28.91
This is where the barbecue sauce
00:22:28.94\00:22:30.31
changes in it smell.
00:22:30.35\00:22:32.71
Did you smell it?
00:22:32.75\00:22:34.48
Not yet.
00:22:34.52\00:22:36.38
Now what's that smell like now?
00:22:36.42\00:22:37.85
It smells like barbecue sauce.
00:22:37.89\00:22:39.32
'Cause we put that hickory,
00:22:39.35\00:22:40.76
we put that
smoke flavor in there,
00:22:40.79\00:22:42.96
and that's where you
get in a barbecue sauce.
00:22:42.99\00:22:45.06
It's so many
different components.
00:22:45.09\00:22:46.93
Mustard.
00:22:46.96\00:22:48.30
You might have to
spoon to let that out.
00:22:48.33\00:22:49.70
Yeah, I'm going to
spoon some of this in.
00:22:49.73\00:22:51.07
And if you don't like mustard,
you don't have to put it in,
00:22:51.10\00:22:54.14
but I would suggest
00:22:54.17\00:22:55.57
that you put in
the mustard powder
00:22:55.60\00:22:58.34
if you're not going to use.
00:22:58.37\00:22:59.71
Okay, like that dry.
Dried mustard powder.
00:22:59.74\00:23:01.74
Okay.
00:23:01.78\00:23:04.51
Now like I said, the
longer this sits here,
00:23:04.55\00:23:07.25
the longer it renders
down, and it gets thicker.
00:23:07.28\00:23:10.89
You put it in the
refrigerator at night,
00:23:10.92\00:23:12.72
and the next morning, I
mean you got to spoon it out,
00:23:12.75\00:23:14.66
it's so thick.
00:23:14.69\00:23:16.02
And we want it to do that.
00:23:16.06\00:23:17.53
Now for me, I'm
one of these people.
00:23:17.56\00:23:19.43
I don't use a whole lot of salt.
00:23:19.46\00:23:20.80
Just like a pinch.
00:23:20.83\00:23:22.16
That's probably more than...
00:23:22.20\00:23:23.53
That's more than I'd
even use for myself at home,
00:23:23.57\00:23:25.10
I'm just...
00:23:25.13\00:23:26.47
I really cut back on
my salt a long time ago.
00:23:26.50\00:23:29.10
That is how easy this
recipe is to put together.
00:23:29.14\00:23:31.81
It's another
dump, pour it in there.
00:23:31.84\00:23:33.98
Let it cook down,
put the lid on it,
00:23:34.01\00:23:35.74
go about your business
and keep checking about
00:23:35.78\00:23:37.55
every 15 minutes.
00:23:37.58\00:23:39.05
Oh, man, that looks so good.
00:23:39.08\00:23:40.42
And now let's...
00:23:40.45\00:23:42.08
Okay. Let them see this.
00:23:42.12\00:23:45.05
So now it's a little thicker.
00:23:45.09\00:23:48.02
Richer, it has that rich...
00:23:48.06\00:23:49.72
It got the onions,
the translucent onions.
00:23:49.76\00:23:52.59
And, you know, Jason,
00:23:52.63\00:23:53.96
if somebody has a
texture problem with onions,
00:23:54.00\00:23:58.97
don't leave them out,
00:23:59.00\00:24:00.34
it's really
important for barbecue sauce,
00:24:00.37\00:24:02.64
puree them.
00:24:02.67\00:24:04.01
You'll get...
00:24:04.04\00:24:05.37
It's normally,
unless it's an allergy,
00:24:05.41\00:24:06.98
it's usually a texture problem.
00:24:07.01\00:24:09.84
And I've got several
friends, Miss Brenda I call her,
00:24:09.88\00:24:13.78
Brenda Anthony,
Chef Mark Anthony's wife,
00:24:13.82\00:24:15.85
she loves onions,
00:24:15.88\00:24:17.22
but she doesn't
like any texture.
00:24:17.25\00:24:19.12
So when I'm at her
house and I cook for her,
00:24:19.15\00:24:21.96
I just puree, and she'll eat it,
00:24:21.99\00:24:23.86
but she wouldn't
eat it otherwise.
00:24:23.89\00:24:25.36
Wow.
00:24:25.39\00:24:27.66
Can you believe that?
And that's going to...
00:24:27.70\00:24:29.86
Now I want you to take a
taste of that if you would.
00:24:29.90\00:24:33.23
Oh, I'd love to.
00:24:33.27\00:24:34.60
You know, this
is my favorite part.
00:24:34.64\00:24:35.97
Yep, yep, yep,
00:24:36.00\00:24:37.34
and I actually brought
something here for you.
00:24:37.37\00:24:39.11
Mmm, thank you.
00:24:39.14\00:24:40.48
Now this barbecue sauce
00:24:40.51\00:24:41.98
serves so many
different purposes.
00:24:42.01\00:24:44.15
You can use this as
a sweet and sour sauce
00:24:44.18\00:24:46.51
with a little bit
of hickory smoke in it.
00:24:46.55\00:24:48.78
You can also use
this for soy curls,
00:24:48.82\00:24:51.52
for barbecue sandwiches,
00:24:51.55\00:24:52.89
maybe a little
coleslaw topping on that.
00:24:52.92\00:24:55.42
You can also use this
barbecue sauce for quinoa,
00:24:55.46\00:24:59.83
for like sloppy joes.
00:24:59.86\00:25:01.43
I brought you some soy curls
00:25:01.46\00:25:02.83
that I had made on top
of that so you could try it.
00:25:02.86\00:25:05.70
Once it's already cooked,
00:25:05.73\00:25:07.87
this is what
you'll get right here.
00:25:07.90\00:25:09.77
Oh, yes.
00:25:09.80\00:25:11.14
Mushrooms, you could take
portobellos, dice them up,
00:25:11.17\00:25:14.18
use this sauce with
portobello mushrooms.
00:25:14.21\00:25:15.91
You can use it with
rice, like I said quinoa,
00:25:15.94\00:25:18.78
anything you want, you
can use this sauce with
00:25:18.81\00:25:22.45
to make a good
sandwich or a meal out of that.
00:25:22.48\00:25:24.65
I'll tell you what, I
like you, Melody, I like you.
00:25:24.69\00:25:27.36
But let me say my
blessing real quick.
00:25:27.39\00:25:28.89
Yes.
00:25:28.92\00:25:32.09
All right.
00:25:32.13\00:25:33.46
He's going to do a...
00:25:33.50\00:25:34.83
He's going to dive in
00:25:34.86\00:25:36.20
and take a
taste of the barbecue.
00:25:36.23\00:25:37.57
And this is just with soy
curls in the barbecue sauce.
00:25:37.60\00:25:40.07
He can't speak.
00:25:43.61\00:25:44.94
Interesting.
00:25:47.08\00:25:48.84
What's our next recipe?
Yeah, well for our next recipe,
00:25:48.88\00:25:52.11
we are going to do
this roasted potato salad.
00:25:52.15\00:25:55.95
This is a favorite in my home.
00:25:55.98\00:25:58.05
You know, I love
a good potato salad.
00:26:30.69\00:26:33.49
And I have a feeling
we're in for a treat now.
00:26:33.52\00:26:35.89
I see we've
already roasted these.
00:26:35.92\00:26:37.96
Yes, yes, I diced them up.
00:26:37.99\00:26:40.06
And you can tell, you know,
00:26:40.10\00:26:42.10
I want a chunky
potato salad here.
00:26:42.13\00:26:44.47
Sometimes people do
a mashed potato salad,
00:26:44.50\00:26:47.34
some, they'll just do it
in a little small pieces,
00:26:47.37\00:26:49.90
but I wanted a chunky
bite sized potato here,
00:26:49.94\00:26:53.01
and so I roasted
the potatoes in there.
00:26:53.04\00:26:55.34
If you notice
they're still warm,
00:26:55.38\00:26:56.71
see your bowl's
still little warm there
00:26:56.75\00:26:58.51
where I just took them out.
00:26:58.55\00:26:59.88
And I also noticed
that it's not oily,
00:26:59.91\00:27:01.68
like you said, it's not,
it doesn't have that oily...
00:27:01.72\00:27:06.02
'Cause if you look
at some potatoes, right?
00:27:06.05\00:27:07.76
And if you put
it in a paper bag,
00:27:07.79\00:27:09.19
you'd be able to
see through the bag.
00:27:09.22\00:27:10.59
This look healthy.
00:27:10.63\00:27:12.23
Well, this is
actually just potatoes.
00:27:12.26\00:27:14.96
Got you. There are
no sprays on my pan.
00:27:15.00\00:27:18.07
I use parchment
paper for most part,
00:27:18.10\00:27:20.37
but I like just
regular potatoes.
00:27:20.40\00:27:23.30
I'm an Irish girl,
00:27:23.34\00:27:24.67
you know, I don't
want all the other stuff,
00:27:24.71\00:27:26.04
I don't need the extra calories,
00:27:26.07\00:27:27.41
I have plenty of my own.
00:27:27.44\00:27:28.78
So I don't want to use that,
00:27:28.81\00:27:30.31
I want simple
whole, as best as I can.
00:27:30.35\00:27:33.75
I want a healthy
one. Healthy, absolutely.
00:27:33.78\00:27:35.82
So where do we begin with this?
00:27:35.85\00:27:37.19
I want to begin with
the sauce here, Jason.
00:27:37.22\00:27:38.89
So you want to just
pull that over to the side.
00:27:38.92\00:27:41.09
And let's start
with the mayonnaise.
00:27:41.12\00:27:43.12
And what you're going to do is
00:27:43.16\00:27:44.49
we're just going to start
taking the different components
00:27:44.53\00:27:47.50
here of the recipe in
here to make this sauce.
00:27:47.53\00:27:49.80
All right, so
pour that in there.
00:27:49.83\00:27:52.27
Okay.
00:27:56.54\00:27:57.87
And scrape the
bowl, there you go.
00:27:57.91\00:27:59.24
That's right,
that's right. We got to...
00:27:59.27\00:28:00.61
You see and that's another thing
00:28:00.64\00:28:01.98
about the
restaurant like pennies add up.
00:28:02.01\00:28:03.98
Pennies do add up.
00:28:04.01\00:28:05.35
So if you leave any, you
better get a rubber spatula
00:28:05.38\00:28:08.08
and start scraping that there
00:28:08.12\00:28:10.62
'cause you
counted out over a year.
00:28:10.65\00:28:12.59
You do, and it's a lot.
00:28:12.62\00:28:14.32
There is a lot of
waste in restaurants,
00:28:14.36\00:28:17.56
and there's a lot of
money that goes down the drain
00:28:17.59\00:28:20.30
because of that.
00:28:20.33\00:28:21.66
Absolutely, absolutely.
00:28:21.70\00:28:23.03
You know, you don't
have to go in specific order,
00:28:23.06\00:28:24.97
I will tell you that. Okay.
00:28:25.00\00:28:26.43
Everything just
needs to come in here.
00:28:26.47\00:28:28.27
I'll leave the
salt out as an option.
00:28:28.30\00:28:30.94
So you can put anyone in there
at any time that you want to.
00:28:30.97\00:28:34.54
This is our almond milk here.
00:28:34.58\00:28:36.48
If you're
allergic to almond milk,
00:28:36.51\00:28:38.01
use soy milk.
00:28:38.05\00:28:39.38
If you're allergic
to soy, use rice milk,
00:28:39.41\00:28:40.75
cashew milk, coconut milk.
00:28:40.78\00:28:42.88
There are so many milks
you can use on the market.
00:28:42.92\00:28:45.12
Just, you don't want to
use anything with vanilla,
00:28:45.15\00:28:47.59
and you don't want it sweet,
00:28:47.62\00:28:48.96
and so use the
unsweetened plain milk
00:28:48.99\00:28:50.33
of whatever your choice is.
00:28:50.36\00:28:51.69
Got you. And this is the...
00:28:51.73\00:28:53.16
Fresh lemon juice.
Fresh lemon juice, yes.
00:28:53.19\00:28:56.40
I'm all about fresh lemon juice.
00:28:56.43\00:28:58.47
Yes.
00:28:58.50\00:29:00.77
All right. Fresh is best.
00:29:00.80\00:29:02.30
Fresh is best. Okay.
00:29:02.34\00:29:03.67
Now this is your honey here.
00:29:03.71\00:29:05.04
Okay, so that's going
to be a little thicker.
00:29:05.07\00:29:06.74
Let's go ahead and go with it.
00:29:06.78\00:29:08.48
Let's go for it,
let's go. Is this mustard?
00:29:08.51\00:29:09.84
This is a dijon
mustard. Dijon mustard, okay.
00:29:09.88\00:29:12.11
This is a dijon, and
the reason for the honey
00:29:12.15\00:29:17.85
that we're going to add
in this recipe with mustard
00:29:17.89\00:29:20.79
is to offset that soury flavor
00:29:20.82\00:29:23.63
with the sweetness of the honey.
00:29:23.66\00:29:25.06
When you put it over those
warm potatoes and you try it,
00:29:25.09\00:29:28.00
you're going to
notice the difference there.
00:29:28.03\00:29:29.96
Oh, I can't wait.
00:29:30.00\00:29:31.33
All right, now on to the honey.
00:29:31.37\00:29:32.70
On to the honey.
00:29:32.73\00:29:35.50
And I always buy
honey that's local.
00:29:35.54\00:29:37.71
To my area, some
people, you know, out there,
00:29:37.74\00:29:40.01
they'll buy honey anywhere.
00:29:40.04\00:29:41.68
I like my honey
from my local area
00:29:41.71\00:29:43.78
because if you have
allergies, that helps with that.
00:29:43.81\00:29:46.68
And it's always nice to
support local businesses.
00:29:46.72\00:29:48.85
It is, it is. Okay.
00:29:48.88\00:29:51.95
So you got your
honey. We got the honey.
00:29:51.99\00:29:53.76
I love honey,
00:29:53.79\00:29:55.12
so I'm trying to get every
bit of that in there, okay.
00:29:55.16\00:29:57.59
And this is your
flat leafed parsley,
00:29:57.63\00:29:59.53
this is your dill.
00:29:59.56\00:30:00.93
Okay.
00:30:00.96\00:30:02.30
Fresh dill, this is not
your in the jar dried dill
00:30:02.33\00:30:04.63
or the dried parsley, we
want fresh in this recipe.
00:30:04.67\00:30:07.44
All right, so I'll pour it...
00:30:07.47\00:30:09.14
Go for it. Add in.
00:30:09.17\00:30:12.87
Okay.
00:30:12.91\00:30:15.58
And then you
said this is the dill.
00:30:15.61\00:30:17.18
That's the...
00:30:17.21\00:30:18.55
That's your dill, fresh dill.
00:30:18.58\00:30:20.35
I should get that going.
00:30:20.38\00:30:24.75
All right, all these
colors. Another dump and pour.
00:30:24.79\00:30:27.36
Yes.
00:30:27.39\00:30:28.92
And this is...
00:30:28.96\00:30:30.36
Green onions. Yes.
00:30:30.39\00:30:32.66
I like lots and lots of onions.
00:30:32.69\00:30:35.20
If you want to use
double the amount of onions,
00:30:35.23\00:30:37.47
it's not going to hurt.
00:30:37.50\00:30:38.83
You know, you might like
00:30:38.87\00:30:40.20
something a little
different in that recipe,
00:30:40.24\00:30:43.44
you think, "Oh, I'd
like to add this or that."
00:30:43.47\00:30:45.01
Hey, I tell people
try it, this is a base.
00:30:45.04\00:30:47.58
This is what we like.
00:30:47.61\00:30:48.94
Like double the
onions, double the mix.
00:30:48.98\00:30:50.48
Yeah. That's
right, so should I stir?
00:30:50.51\00:30:52.68
And we're going to stir
this together really well.
00:30:52.71\00:30:55.15
And you're going to see
00:30:55.18\00:30:56.69
how that takes on
this creamier golden color
00:30:56.72\00:31:00.26
because of that mustard.
00:31:00.29\00:31:01.62
You know, it's hard for
me to stand here, Jason,
00:31:05.93\00:31:07.73
and watch you stir that.
00:31:07.76\00:31:09.10
You know that.
00:31:09.13\00:31:10.47
I'm just holding myself
back because I'm like...
00:31:10.50\00:31:11.83
I believe it, You
want to get in there.
00:31:11.87\00:31:13.20
Oh, yes, but you
do such a great job.
00:31:13.23\00:31:14.60
Well, thank you.
00:31:14.64\00:31:15.97
I'm trying to mix it
up a little bit, you know.
00:31:16.00\00:31:17.67
You are. Get in nice.
00:31:17.71\00:31:20.98
Of course, I could have
given you a bigger spoon.
00:31:21.01\00:31:22.74
Do you want a bigger
spoon? Oh, that's all right.
00:31:22.78\00:31:24.11
Are you good? I
like the challenge.
00:31:24.15\00:31:25.81
You like the challenge,
00:31:25.85\00:31:27.18
I'm going to
give you a bigger one
00:31:27.22\00:31:28.55
when you're going
to mix that up anyway.
00:31:28.58\00:31:29.92
Okay, with the
potatoes, oh, absolutely.
00:31:29.95\00:31:32.05
I just want to pour that
right over those potatoes.
00:31:32.09\00:31:35.46
When you get it
thoroughly mixed up there,
00:31:35.49\00:31:38.03
it goes over the potatoes,
00:31:38.06\00:31:39.43
just pour it around
it and start mixing.
00:31:39.46\00:31:42.30
Okay.
00:31:42.33\00:31:43.67
Oh, I see a
little green in there.
00:31:43.70\00:31:45.47
And, you know, the
longer this sits, folks,
00:31:45.50\00:31:48.24
the more the potato
is going to absorb it.
00:31:48.27\00:31:51.17
I don't have oil on this potato.
00:31:51.21\00:31:53.38
So this potato is going
to absorb that flavoring.
00:31:53.41\00:31:56.01
So if you're going to put it
in the refrigerator overnight,
00:31:56.04\00:31:58.28
I would even suggest
using a little extra,
00:31:58.31\00:32:01.85
if it's not going to
be served that very day
00:32:01.88\00:32:03.99
just because you
want to make sure that
00:32:04.02\00:32:05.52
all your sauce
doesn't disappear.
00:32:05.55\00:32:08.06
Got you.
00:32:08.09\00:32:09.46
So now we take our
potatoes and our sauce,
00:32:09.49\00:32:12.26
and pour it over?
00:32:12.29\00:32:13.70
Okay.
00:32:13.73\00:32:16.36
Ooh, yummy. It just
looks yummy like that.
00:32:16.40\00:32:18.70
It does.
00:32:18.73\00:32:20.27
And I'll tell you,
00:32:20.30\00:32:21.67
I've used this before
even without the potatoes.
00:32:21.70\00:32:26.04
I've used this for
people to dip chips in.
00:32:26.07\00:32:28.48
Really? That
sauce right there, yes.
00:32:28.51\00:32:31.15
I like my recipes
to do double duty.
00:32:31.18\00:32:33.75
Multiple. Yes.
00:32:33.78\00:32:35.12
Absolutely,
absolutely. Double duty.
00:32:35.15\00:32:37.29
And I'm sure your
husband would love to have this
00:32:37.32\00:32:40.46
while he's watching a good game.
00:32:40.49\00:32:41.89
Yeah, yeah, well.
00:32:41.92\00:32:43.26
That's right, or
dipping his chips in this
00:32:43.29\00:32:45.09
while he's watching.
00:32:45.13\00:32:46.46
You know, the problem of it is,
00:32:46.49\00:32:47.83
is we're never home long
enough to watch anything.
00:32:47.86\00:32:49.76
All right, people say,
00:32:49.80\00:32:51.13
"Oh, what was that
recipe you cooked on 3ABN?"
00:32:51.17\00:32:52.73
I'm like, "When?"
00:32:52.77\00:32:54.10
And they'll start saying,
"Did you see that program?"
00:32:54.14\00:32:56.34
I'm like, "I wish I could have."
00:32:56.37\00:32:57.71
I'm on the road.
00:32:57.74\00:32:59.07
We have hit 40,000 miles
on our truck in one year.
00:32:59.11\00:33:02.24
Forty thousand
miles on the road, wow!
00:33:02.28\00:33:04.41
Right at it, 40,000
miles, can you believe it?
00:33:04.45\00:33:06.25
Wow, but, you know, the
great thing about 3ABN...
00:33:06.28\00:33:09.28
Yes.
00:33:09.32\00:33:10.65
Is if you're not driving,
you can get us on your phone.
00:33:10.69\00:33:12.99
Download the free 3ABN app.
00:33:13.02\00:33:15.62
It doesn't matter
if you have an iPhone,
00:33:15.66\00:33:17.39
it doesn't matter
if you have android.
00:33:17.43\00:33:19.09
Android, it
doesn't matter, does it?
00:33:19.13\00:33:20.70
Go to the Play Store
00:33:20.73\00:33:22.06
or go to the App
Store on the iPhone,
00:33:22.10\00:33:24.37
and get that free 3ABN app.
00:33:24.40\00:33:25.73
Aren't we
blessed? And it's free.
00:33:25.77\00:33:27.47
That's great. Aren't we blessed?
00:33:27.50\00:33:28.84
Are they on XM Radio
yet? No, no, not yet.
00:33:28.87\00:33:31.34
You don't know,
00:33:31.37\00:33:32.71
but you know what's really neat.
00:33:32.74\00:33:34.08
I can take the app,
00:33:34.11\00:33:35.44
have the program up on my phone,
00:33:35.48\00:33:37.41
and I bluetooth it into my car,
00:33:37.45\00:33:39.75
and we can listen to
it through our speakers.
00:33:39.78\00:33:41.55
See, there you go.
00:33:41.58\00:33:42.92
Isn't that awesome?
Utilizing technology.
00:33:42.95\00:33:44.29
Now see, this
looks a little wet,
00:33:44.32\00:33:46.65
and I wanted to
00:33:46.69\00:33:48.02
because those
potatoes are still warm.
00:33:48.06\00:33:50.96
Yes.
00:33:50.99\00:33:52.33
And that sauce
00:33:52.36\00:33:53.93
is going to soak
up in these potatoes.
00:33:53.96\00:33:56.03
That's what we wanted to.
00:33:56.06\00:33:57.50
I'm going to go ahead
00:33:57.53\00:33:58.87
and add that little bit of salt,
00:33:58.90\00:34:00.30
probably about a half a
teaspoon of salt in there.
00:34:00.34\00:34:02.74
Okay, I'll stir
that up a little bit.
00:34:02.77\00:34:04.97
Yeah, I like how it's saucy,
00:34:05.01\00:34:07.44
like that's
gonna be really good.
00:34:07.48\00:34:08.81
It won't be though.
00:34:08.84\00:34:10.18
In about two or three hours,
00:34:10.21\00:34:12.78
like I said, that's going
to absorb into those potatoes.
00:34:12.81\00:34:15.25
Exactly.
00:34:15.28\00:34:16.62
And when you
think about that, folks,
00:34:16.65\00:34:18.45
how this sauce is going
to absorb into your potatoes,
00:34:18.49\00:34:21.26
you can only imagine
00:34:21.29\00:34:22.62
how it absorbs the
oil into your potatoes.
00:34:22.66\00:34:25.33
That's true. That's true.
00:34:25.36\00:34:26.70
So, you know,
it'll keep doing it.
00:34:26.73\00:34:28.76
That's all going into you...
00:34:28.80\00:34:30.83
You read my mind. Thank you.
00:34:30.87\00:34:32.97
He's got to try
this one. Thank you.
00:34:33.00\00:34:35.37
And the potato, I
hope it's not crunchy.
00:34:35.40\00:34:37.34
It should be just
softening up now from the sauce.
00:34:37.37\00:34:40.58
Isn't it wonderful?
00:34:50.89\00:34:52.22
You know, Jason,
00:34:52.25\00:34:54.06
I hear so many people say,
00:34:54.09\00:34:56.42
"Well, aren't you
limited on a plant-based diet?
00:34:56.46\00:34:59.83
And I'll say,
"No, you're limited
00:34:59.86\00:35:01.90
on a meat and
dairy diet, not me.
00:35:01.93\00:35:04.47
I have no limitations.
00:35:04.50\00:35:05.83
I can eat almost everything
unless it's an allergy
00:35:05.87\00:35:08.54
that God created,
and make it taste good."
00:35:08.57\00:35:11.77
So we don't have
those limitations.
00:35:11.81\00:35:13.74
That tastes very good.
It's a good recipe, isn't it?
00:35:13.78\00:35:16.28
It is.
00:35:16.31\00:35:17.65
I'm curious to see what
we're going to make next.
00:35:17.68\00:35:19.28
Oh, this is going to be one...
00:35:19.31\00:35:20.78
This is a favorite in my house,
00:35:20.82\00:35:22.45
it's called the
lemony avocado dill dip.
00:35:22.48\00:35:24.89
So we have avocados,
we've got fresh lemon juice,
00:35:38.33\00:35:42.24
we've got celery, we've
got a little bit of salt,
00:35:42.27\00:35:45.27
we've got this, is this dill?
00:35:45.31\00:35:46.64
Dill. We've got dill.
00:35:46.68\00:35:48.01
Do you notice
any consistency here
00:35:48.04\00:35:49.38
with things that we like...
00:35:49.41\00:35:50.75
Everything's pretty
much green too right here.
00:35:50.78\00:35:52.11
Yeah, also the
recipes that we've done today,
00:35:52.15\00:35:53.75
you see lemon
with like every recipe,
00:35:53.78\00:35:56.62
you will see dill
with a lot of them.
00:35:56.65\00:35:59.95
I remember a salad
that I tried one time.
00:35:59.99\00:36:02.52
We were at a restaurant,
00:36:02.56\00:36:03.89
and I loved it had
that fresh dill, and lemon,
00:36:03.93\00:36:07.23
and there was
something crunchy in there,
00:36:07.26\00:36:09.26
and I couldn't put my,
you know, like what is that?
00:36:09.30\00:36:11.47
What is that?
00:36:11.50\00:36:12.83
I'm thinking is
that water chestnuts,
00:36:12.87\00:36:14.50
what's going on?
00:36:14.54\00:36:15.87
And I went home
00:36:15.90\00:36:17.24
and I just thought
put the avocados together.
00:36:17.27\00:36:19.07
Since I'm doing
these two new cookbooks,
00:36:19.11\00:36:21.94
I've been using a
lot of avocado for my fat
00:36:21.98\00:36:24.41
avoiding the oil
00:36:24.45\00:36:25.78
because simply on the whole,
it's all about whole foods.
00:36:25.81\00:36:28.78
And so I've been
using a lot of avocados,
00:36:28.82\00:36:32.72
and the foods are
coming out amazing.
00:36:32.75\00:36:34.66
Right, and you do have
two cookbooks, correct?
00:36:34.69\00:36:37.89
I have one. Oh,
you have one, okay.
00:36:37.93\00:36:39.79
I have Simply Yummy right now.
00:36:39.83\00:36:41.16
Simply Yummy Whole is
designed, it's ready for me
00:36:41.20\00:36:44.57
to put all the rest of
the component's recipes.
00:36:44.60\00:36:47.10
Some of the people that are...
00:36:47.14\00:36:49.00
I have some doctors
00:36:49.04\00:36:50.37
that are putting some
articles in these books,
00:36:50.41\00:36:52.07
so it's more
than just a cookbook.
00:36:52.11\00:36:54.21
And then we have
Simply Yummy Fresh.
00:36:54.24\00:36:56.88
Simply Yummy Fresh is coming out
00:36:56.91\00:36:58.81
about the same time.
00:36:58.85\00:37:00.25
The problem was I was
working on way too many recipes
00:37:00.28\00:37:03.12
and thinking, "Okay, this
is really fresh, fresher,"
00:37:03.15\00:37:05.45
Then I thought,
"Why not do two?"
00:37:05.49\00:37:07.59
So these two
cookbooks will be out
00:37:07.62\00:37:10.46
probably around
January, if not before.
00:37:10.49\00:37:14.10
And they can always contact me
00:37:14.13\00:37:16.23
to get on the email
list or something like that.
00:37:16.26\00:37:18.67
And later, we'll
put up your contact info
00:37:18.70\00:37:21.54
as well a little bit later.
00:37:21.57\00:37:23.81
So where do we
start with the avocado?
00:37:23.84\00:37:26.21
You know, but
before we actually get into
00:37:26.24\00:37:27.98
where we start,
00:37:28.01\00:37:29.34
another thing that I noticed
about these recipes is that
00:37:29.38\00:37:32.38
a lot of the
ingredients are fresh.
00:37:32.41\00:37:34.45
Yes, yes.
00:37:34.48\00:37:35.82
Why do you choose to
use fresh ingredients?
00:37:35.85\00:37:37.69
I want food
00:37:37.72\00:37:39.62
as close to natural as possible,
00:37:39.65\00:37:44.13
especially for my diet.
00:37:44.16\00:37:45.49
Like I said, I
still have weight to lose.
00:37:45.53\00:37:47.53
I've lost all my medications,
and my diseases have reversed,
00:37:47.56\00:37:53.00
but I still want to take care
of this body that God gave me
00:37:53.03\00:37:56.57
'cause I abused
it for like 58 years.
00:37:56.60\00:37:59.54
So I'm trying to do the
best about keeping a clean diet.
00:37:59.57\00:38:03.21
And I wanted
things that were whole,
00:38:03.24\00:38:04.78
things that tasted fresh
00:38:04.81\00:38:06.35
that you could
use with other foods.
00:38:06.38\00:38:08.55
You would be shocked
at some of these recipes.
00:38:08.58\00:38:11.05
How you can incorporate
them into main dishes,
00:38:11.09\00:38:13.72
and use them beyond
what we're using them here.
00:38:13.76\00:38:16.46
Yes, that's good. I love fresh.
00:38:16.49\00:38:18.76
And first, you're going
to want to use the avocado.
00:38:18.79\00:38:21.50
And, Jason, you're sport.
00:38:21.53\00:38:24.80
So how did you cut this?
00:38:24.83\00:38:26.30
I just took the
avocado and just peeled it.
00:38:26.33\00:38:28.54
You know, took a
knife and went around it,
00:38:28.57\00:38:31.14
you know, twisted it in
half, and then peeled it.
00:38:31.17\00:38:34.21
It's really easy if you've got
00:38:34.24\00:38:35.58
a good fresh
avocado that's ripe.
00:38:35.61\00:38:37.65
It'll just peel
right off like a orange,
00:38:37.68\00:38:40.45
and then I mash it.
00:38:40.48\00:38:41.82
Okay, why do you
say I'm the sport?
00:38:41.85\00:38:43.49
Well, you're sport
00:38:43.52\00:38:44.85
because he does
not like avocado.
00:38:44.89\00:38:46.22
Well, that's... Yeah, that's...
00:38:46.25\00:38:47.59
He doesn't like avocado,
00:38:47.62\00:38:48.96
and I was
thinking during this time
00:38:48.99\00:38:50.36
that we've been
filming about this recipe
00:38:50.39\00:38:52.73
when I found out today
he does not like avocado,
00:38:52.76\00:38:56.16
and I thought
what could Jason do?
00:38:56.20\00:38:57.87
What could he do to
make a recipe like this
00:38:57.90\00:39:00.94
if he chose to
have something simple?
00:39:00.97\00:39:03.10
And I thought peas, green peas.
00:39:03.14\00:39:05.57
You could put them in a
food processor or Vitamix,
00:39:05.61\00:39:07.98
puree those up,
00:39:08.01\00:39:09.34
put these ingredients in
there and do the same thing.
00:39:09.38\00:39:11.71
This is a fat, a
good, healthy fat.
00:39:11.75\00:39:14.98
The peas are a little
bit more on the carbs side,
00:39:15.02\00:39:17.95
but neither one of
them really have a taste
00:39:17.99\00:39:20.96
that would mask, you
know, something would mask it.
00:39:20.99\00:39:23.69
So you'd be fine with that.
00:39:23.73\00:39:25.06
And the good thing,
00:39:25.09\00:39:26.43
you know, it's not all about me.
00:39:26.46\00:39:28.70
Exactly, you know what we like.
00:39:28.73\00:39:30.07
People at home love
avocado, and guacamole,
00:39:30.10\00:39:31.93
and everything like that.
00:39:31.97\00:39:33.30
You like avocados
and all that stuff.
00:39:33.34\00:39:35.00
I love avocado. It's all right.
00:39:35.04\00:39:36.84
When the doctor told me
that I want to make that change
00:39:36.87\00:39:39.84
at 285 plus pounds, who knows?
00:39:39.87\00:39:43.55
He told me I could
eat avocado every day.
00:39:43.58\00:39:45.71
Oh, wow.
00:39:45.75\00:39:47.08
And my last
cholesterol was 128, 128.
00:39:47.12\00:39:51.29
Wow.
00:39:51.32\00:39:52.65
That's super...
00:39:52.69\00:39:54.02
I'll take that. Yes,
yes, I know it's real.
00:39:54.06\00:39:55.39
So just take that
fork. And just mash it.
00:39:55.42\00:39:57.46
Just start mashing it
up, and watch him say,
00:39:57.49\00:40:01.13
"This is a hard one."
00:40:01.16\00:40:02.96
I'm hoping I don't
end up wearing this thing
00:40:03.00\00:40:05.20
if it jumps out at me.
00:40:05.23\00:40:07.37
I might get
attacked by the avocado.
00:40:07.40\00:40:09.87
Well, avocados
here are little harder
00:40:09.90\00:40:12.14
to get a hold of them
what they are in Texas.
00:40:12.17\00:40:14.31
I believe that.
00:40:14.34\00:40:15.68
In Texas, they're like three
for a dollar a lot of times,
00:40:15.71\00:40:18.41
and so they're
just so available,
00:40:18.45\00:40:20.98
and we've got a huge
Hispanic culture there.
00:40:21.02\00:40:23.49
And so my favorite food,
I'm thinking, praise the Lord.
00:40:23.52\00:40:27.06
So we get avocados
all the time there.
00:40:27.09\00:40:29.09
And when you get
them for like $0.25, $0.35
00:40:29.12\00:40:32.89
during their peak
season, it's pretty inexpensive.
00:40:32.93\00:40:35.50
And here, they're very green,
00:40:35.53\00:40:37.63
so I put that in
my little paper sack.
00:40:37.67\00:40:40.94
If you need to get your
avocados ripe overnight,
00:40:40.97\00:40:43.27
just take it and put
them in a paper sack.
00:40:43.30\00:40:44.91
Really?
00:40:44.94\00:40:46.27
And close it up, and
let the paper sack ripen.
00:40:46.31\00:40:47.64
You know that help ripen faster.
00:40:47.68\00:40:49.34
How does that
work? I don't know.
00:40:49.38\00:40:51.01
But it works. It works.
00:40:51.05\00:40:52.38
Yeah, that's one of
those things I don't question.
00:40:52.41\00:40:54.02
Hey, it works
for me, that's great.
00:40:54.05\00:40:55.62
That's right. It just works.
00:40:55.65\00:40:57.42
It's coming together.
00:40:57.45\00:40:59.25
That's just like
you can take ice.
00:40:59.29\00:41:02.12
And red onions when they have
such that super strong, pungent
00:41:02.16\00:41:07.10
taste with them, but
I love using red onions.
00:41:07.13\00:41:09.46
You could put a little
bit of water in them and ice.
00:41:09.50\00:41:11.37
And the ice will help
take out some of that sharpness
00:41:11.40\00:41:14.84
in red onion too, so...
00:41:14.87\00:41:16.91
Yeah, look how...
You did a great job.
00:41:16.94\00:41:19.51
Now see can you
envision this with peas?
00:41:19.54\00:41:21.71
I could see this with peas.
00:41:21.74\00:41:23.08
Okay, so you could do that
00:41:23.11\00:41:24.45
especially if you
had a food processor
00:41:24.48\00:41:26.75
that you could get in
there and use the peas.
00:41:26.78\00:41:29.92
Okay, is that about
the consistency that we...
00:41:29.95\00:41:31.29
That looks good.
00:41:31.32\00:41:32.65
Yes, you don't
want it just runny.
00:41:32.69\00:41:34.49
Like guacamole. Right.
00:41:34.52\00:41:35.92
Yeah, got you. Okay.
00:41:35.96\00:41:38.16
All right, so then...
00:41:38.19\00:41:39.56
You can add
anything you want to here.
00:41:39.59\00:41:41.60
Go ahead and put in your celery.
00:41:41.63\00:41:43.53
That's a lot of
celery and I love it.
00:41:43.57\00:41:45.73
Yes. And celery is good for...
00:41:45.77\00:41:48.40
It's like a
natural diuretic. Okay.
00:41:48.44\00:41:51.04
So we need that
instead of all the salt,
00:41:51.07\00:41:53.48
we can use the celery instead.
Nice, it's healthier for us.
00:41:53.51\00:41:58.41
It is. Okay.
00:41:58.45\00:42:00.52
Inflammation, it's
good for inflammation.
00:42:00.55\00:42:02.55
Really?
00:42:02.58\00:42:04.35
And then so now we
want to pour in our dill.
00:42:04.39\00:42:05.72
Yes, the dill, right.
00:42:05.75\00:42:07.52
And if you like more
dill, just knock yourself out
00:42:07.56\00:42:10.13
and put more dill in there.
00:42:10.16\00:42:11.73
I do like fresh.
00:42:11.76\00:42:13.60
So I always try to...
00:42:13.63\00:42:15.86
We have different markets.
00:42:15.90\00:42:17.23
I know Meyer up in the
north part of the country
00:42:17.27\00:42:19.90
has dill year
round in, and down south,
00:42:19.93\00:42:23.34
you know, places
like Sprouts, Whole Foods,
00:42:23.37\00:42:26.27
they have dill year round.
00:42:26.31\00:42:27.84
Okay.
00:42:27.88\00:42:29.21
I'm going to pour out...
00:42:29.24\00:42:30.58
Lemon. Lemon here.
00:42:30.61\00:42:31.95
And you're going to say,
"Man, that's a lot of lemon."
00:42:31.98\00:42:33.31
Yes, I love it. You
can tell it's fresh.
00:42:33.35\00:42:34.88
There's a seed. Oh, wow.
00:42:34.92\00:42:37.35
Well, at least it
hung on to the bowl.
00:42:37.39\00:42:39.22
Yeah.
00:42:39.25\00:42:40.59
All right, so now how
much salt, just a pinch?
00:42:40.62\00:42:41.96
Just, you know,
pinch it in there,
00:42:41.99\00:42:43.93
and this is another
one of those things.
00:42:43.96\00:42:45.53
If you don't
want the salt for me,
00:42:45.56\00:42:46.90
I don't need the salt.
00:42:46.93\00:42:48.26
I wouldn't even
put it in my dish.
00:42:48.30\00:42:49.66
But for some
people, they like salt.
00:42:49.70\00:42:51.93
And what kind of salt is that?
00:42:51.97\00:42:53.40
This is a Celtic sea salt.
00:42:53.44\00:42:55.60
No, I'm sorry,
this is Himalayan.
00:42:55.64\00:42:56.97
Is it like pink
Himalayan? Pink Himalayan.
00:42:57.01\00:42:58.54
Celtic sea salt,
00:42:58.57\00:43:00.34
the real salt by
the red mineral salt
00:43:00.38\00:43:03.55
and the Himalayan are the
only three salts that I will use
00:43:03.58\00:43:06.45
because they have
the trace of minerals
00:43:06.48\00:43:08.22
that we need as well.
00:43:08.25\00:43:10.62
Okay, so now do I just want
to just mix it all in there?
00:43:10.65\00:43:14.29
Yes, just mix it, and
corporate it all together.
00:43:14.32\00:43:16.06
Okay, nice.
00:43:16.09\00:43:18.69
Does that look like fun?
00:43:24.07\00:43:25.90
It does look like
fun, it does look like fun.
00:43:25.93\00:43:31.34
That's right.
00:43:31.37\00:43:33.71
Now so how long have you been
making this particular dish?
00:43:33.74\00:43:38.65
Probably about two
years, I've been making it.
00:43:38.68\00:43:42.28
And as I've been
thinking so much about
00:43:42.32\00:43:45.05
doing this next cookbooks,
you know, this series,
00:43:45.09\00:43:48.22
I thought, wow, I
want to do a gluten free.
00:43:48.26\00:43:51.06
I meet so many
people on the road, Jason.
00:43:51.09\00:43:53.86
They have wonderful cook.
00:43:53.90\00:43:55.96
They have wonderful
recipes, great ideas,
00:43:56.00\00:43:59.03
so I thought why not incorporate
00:43:59.07\00:44:01.00
some of these cooks
out there, how we met,
00:44:01.04\00:44:05.01
and take two or
three of their recipes,
00:44:05.04\00:44:07.24
and incorporate them
00:44:07.28\00:44:08.61
into a cookbook
for them too, you know.
00:44:08.64\00:44:09.98
That's nice, that's nice. Okay.
00:44:10.01\00:44:12.55
Isn't that
beautiful? Looks like Christmas.
00:44:12.58\00:44:13.92
Yeah, it does.
00:44:13.95\00:44:15.28
And I was so worried
about spilling a little bit too.
00:44:15.32\00:44:17.69
Yeah, and look, you
can use it with a crackers,
00:44:17.72\00:44:20.06
you can use it with a vegetable,
00:44:20.09\00:44:21.96
broccoli,
cauliflower, carrot sticks.
00:44:21.99\00:44:24.83
This is really good, folks.
00:44:24.86\00:44:26.86
If you want it,
00:44:26.90\00:44:28.23
instead of using
butter on a sandwich,
00:44:28.26\00:44:30.90
you can take this spread
on both sides of your bread
00:44:30.93\00:44:34.90
and whatever, use your
lettuce, tomatoes in the middle,
00:44:34.94\00:44:38.37
and it makes a
wonderful spread for a sandwich.
00:44:38.41\00:44:41.41
Now normally I
taste test things, right?
00:44:41.44\00:44:43.61
You can't.
00:44:43.65\00:44:44.98
So I might have
to do it for you?
00:44:45.01\00:44:46.35
I think you should, yeah,
00:44:46.38\00:44:47.72
I think you
should dig at the bowl.
00:44:47.75\00:44:49.08
It's good? You hear the crunch?
00:44:52.45\00:44:54.32
I love that.
00:44:54.36\00:44:56.79
It's so fresh,
00:44:56.83\00:44:58.16
and it just opens
up those taste buds,
00:44:58.19\00:45:00.90
like, "Whoa! This is great."
00:45:00.93\00:45:03.37
It's like a flavor explosion.
That's great, very good.
00:45:03.40\00:45:05.60
It's very lemony, I
love that, I love that taste.
00:45:05.63\00:45:08.50
I'll tell you
what, I will try though.
00:45:08.54\00:45:10.04
You'll try the cracker?
00:45:10.07\00:45:11.41
Yes, I'll try one of these.
00:45:11.44\00:45:13.01
That's not fair, I
can't have the cracker,
00:45:13.04\00:45:14.84
I'm allergic to wheat.
00:45:14.88\00:45:16.21
You see this is why
teamwork makes the dream work.
00:45:16.24\00:45:18.65
There you go.
What's our next recipe?
00:45:18.68\00:45:20.25
Ooh, the next recipe is
going to be the favorite
00:45:20.28\00:45:22.48
when you're going to love this.
00:45:22.52\00:45:23.95
This is our carob chia pudding.
00:45:23.99\00:45:26.65
That sounds wonderful.
00:45:43.87\00:45:46.17
Where do we
begin with this recipe?
00:45:46.21\00:45:47.88
Oh, this is one
you're going to eat,
00:45:47.91\00:45:49.88
so we want to
hurry up with this,
00:45:49.91\00:45:51.25
then we're going to eat it fast.
00:45:51.28\00:45:52.61
What I normally do first
00:45:52.65\00:45:54.42
is I put in that carob powder
00:45:54.45\00:45:56.99
because that
carob powder really...
00:45:57.02\00:45:59.42
And I'm going to start whisking.
00:45:59.45\00:46:01.16
And you just start
dropping that in there.
00:46:01.19\00:46:02.72
If you need a spoon...
00:46:02.76\00:46:04.09
I might need a little
spoon. Okay, here we go.
00:46:04.13\00:46:05.46
And some people might
want to put it in a blender,
00:46:05.49\00:46:09.10
that's fine.
00:46:09.13\00:46:10.47
I'm really pretty
good with hand mixing.
00:46:10.50\00:46:12.23
And this is our
chocolate flavor.
00:46:12.27\00:46:14.24
I don't use
chocolate in my home,
00:46:14.27\00:46:16.60
I use carob powder.
00:46:16.64\00:46:18.31
Now I know there's some people
who don't like carob powder.
00:46:18.34\00:46:20.98
I don't, I have not
found the different.
00:46:21.01\00:46:23.48
Did you try that cake
that we did at camp meeting?
00:46:23.51\00:46:26.05
I didn't get to
try that. You didn't?
00:46:26.08\00:46:28.65
That was a carob...
00:46:28.68\00:46:30.29
Basically a German
chocolate, our version of that.
00:46:30.32\00:46:33.36
You'd be proud of me,
I ate some of the fruit
00:46:33.39\00:46:35.29
that was at camp meeting though.
00:46:35.32\00:46:37.53
Yes, good job.
00:46:37.56\00:46:38.89
I did try some of
that, so that was good.
00:46:38.93\00:46:40.36
Now I want you to add...
00:46:40.40\00:46:41.73
This is my stevia. Okay.
00:46:41.76\00:46:43.67
So I just took
it and dropped in.
00:46:43.70\00:46:45.03
Now this looks a
little different.
00:46:45.07\00:46:46.40
This is the chocolate.
00:46:46.43\00:46:47.77
This is the chocolate
flavored stevia drops.
00:46:47.80\00:46:50.27
This is in a liquid.
00:46:50.31\00:46:52.04
The only brand I
use is the Sweet Leaf.
00:46:52.07\00:46:55.64
I use Sweet Leaf as my brand.
00:46:55.68\00:46:57.78
And I always put...
00:46:57.81\00:47:00.45
For people who
are making this dish,
00:47:00.48\00:47:02.72
it's a dessert,
00:47:02.75\00:47:04.09
taste it before
you refrigerate it.
00:47:04.12\00:47:06.96
And if it feels
like our tastes like
00:47:06.99\00:47:08.79
it's a little too
sweet, that's great
00:47:08.82\00:47:11.33
because it's going to
absorb that chia seed.
00:47:11.36\00:47:14.30
And that chia seeds going
to take on some of that flavor
00:47:14.33\00:47:16.90
just like anything
you do gluten-free.
00:47:16.93\00:47:19.30
If you use rice and
these other type of flours,
00:47:19.33\00:47:22.50
everything you put in there,
00:47:22.54\00:47:23.87
it's going to
absorb in that flour too,
00:47:23.91\00:47:25.24
so you need a
little bit more flavoring,
00:47:25.27\00:47:26.91
so it's same way with the chia.
00:47:26.94\00:47:28.44
This is my vanilla
00:47:28.48\00:47:29.81
because I did not
have the vanilla milk,
00:47:29.84\00:47:33.01
so I'm adding
vanilla to my pudding.
00:47:33.05\00:47:35.72
Now why did you say
you want to taste it
00:47:35.75\00:47:37.79
before you refrigerate it?
00:47:37.82\00:47:39.32
Can you not add things
after you refrigerate it?
00:47:39.35\00:47:41.36
You can, but it
gets thickens up.
00:47:41.39\00:47:43.69
This is going to
get really thick,
00:47:43.73\00:47:45.09
and I'm going to show you
here one that's thickened up.
00:47:45.13\00:47:48.53
But I know that I tasted here,
00:47:48.56\00:47:51.00
and I wanted
really, really sweet.
00:47:51.03\00:47:53.00
So there...
00:47:53.03\00:47:54.37
And you can use
monk fruit here too,
00:47:54.40\00:47:55.74
but we'll use a stevia here.
00:47:55.77\00:47:57.54
And I know that when
that chia seed goes in there,
00:47:57.57\00:48:00.24
and it starts to expand
and get real gel or gelatinous,
00:48:00.28\00:48:04.95
then I know that
flavors going in that seed too.
00:48:04.98\00:48:07.45
Got you, so it's just absorbing.
00:48:07.48\00:48:08.92
It's absorbing, just like
00:48:08.95\00:48:10.29
your potatoes absorb
whatever comes into it.
00:48:10.32\00:48:12.79
So you can just start
pouring the chia seeds.
00:48:12.82\00:48:17.09
Do you ever have a chia pet?
00:48:17.13\00:48:19.29
I've seen plenty
of those commercials.
00:48:19.33\00:48:21.50
Hello.
00:48:21.53\00:48:24.73
Okay, so now you put in my seed
00:48:24.77\00:48:28.27
and see if we
tried to eat this now,
00:48:28.30\00:48:30.94
we would be eating
liquid crunchy chia seeds.
00:48:30.97\00:48:35.68
So for the sake of television...
00:48:35.71\00:48:39.11
Now do we want to add this?
00:48:39.15\00:48:40.52
If you want to,
I've got those alongside
00:48:40.55\00:48:42.95
because in this bowl, Jason,
00:48:42.98\00:48:46.42
I did put some carob
chips in there, okay?
00:48:46.45\00:48:48.72
Nice, nice.
00:48:48.76\00:48:50.09
Because you and I
are going to be artistic.
00:48:50.13\00:48:54.70
Got you.
00:48:54.73\00:48:56.06
Here's your spoon. Okay.
00:48:56.10\00:48:57.43
Because this is
going to set up now.
00:48:57.47\00:48:59.13
I want to put it
into the refrigerator
00:48:59.17\00:49:00.67
two to three hours,
00:49:00.70\00:49:02.04
even if you want
to do it overnight,
00:49:02.07\00:49:03.41
but it needs to set up,
00:49:03.44\00:49:04.77
and those chia
seeds start to get,
00:49:04.81\00:49:06.74
like I said, gelatinous.
00:49:06.78\00:49:09.01
You can put...
00:49:09.04\00:49:10.38
See, look at
that. Oh, yes, that's...
00:49:10.41\00:49:12.15
So it's like a
tapioca now, do you see that?
00:49:12.18\00:49:16.15
Okay, and from myself,
00:49:16.18\00:49:18.82
I will even take
some more of the...
00:49:18.85\00:49:23.19
Mom, this is a
great recipe for your,
00:49:23.22\00:49:25.93
you and your
kids to do together.
00:49:25.96\00:49:29.46
This is...
00:49:29.50\00:49:31.53
It looks nice, and
chocolaty or carobi.
00:49:31.57\00:49:34.90
It is carobi, Caribbean.
00:49:34.94\00:49:39.81
Here we go, okay.
00:49:39.84\00:49:41.91
And then you said you
added a little bit of this.
00:49:41.94\00:49:44.58
I did, put it
right over the top.
00:49:44.61\00:49:46.58
I even put some on
my in between there,
00:49:46.61\00:49:49.28
you can't hardly see him,
but I put a break in between.
00:49:49.32\00:49:52.25
Okay. Okay.
00:49:52.29\00:49:54.02
Oh, you got fancy with it,
00:49:54.06\00:49:55.39
that's what you
are trying to tell me.
00:49:55.42\00:49:56.76
I did, exactly.
I see it. I see it.
00:49:56.79\00:49:58.76
You know, I've
got a little daughter,
00:49:58.79\00:50:00.43
a granddaughter,
we call her Sippy Sue.
00:50:00.46\00:50:02.63
Sippy Sue.
00:50:02.66\00:50:04.00
Sippy Sue, her name is Alexa,
00:50:04.03\00:50:05.37
but Sippy Sue,
she got tagged with.
00:50:05.40\00:50:06.74
And 11 years old,
00:50:06.77\00:50:08.10
she's still
being called Sippy Sue.
00:50:08.14\00:50:09.50
And so she loves
to cook like grandma.
00:50:09.54\00:50:11.97
Now, this is the
coconut whipped topping.
00:50:12.01\00:50:15.54
Now, why do you
have it in the plastic?
00:50:15.58\00:50:17.28
Because I want to use it
like I would be doing frosting,
00:50:17.31\00:50:21.15
and I just cut
the tip small here,
00:50:21.18\00:50:23.79
so I can just squeeze this out,
00:50:23.82\00:50:26.05
maybe round it just
like an ice cream cone.
00:50:26.09\00:50:28.46
Nice.
00:50:28.49\00:50:29.82
Now it's your turn,
and then I take just a tad,
00:50:29.86\00:50:33.43
a pinch of the carob powder.
00:50:33.46\00:50:37.40
Everybody's just
saying, this is wonderful.
00:50:37.43\00:50:39.73
Mine looks kind of like a cone,
but hey, we'll work with it.
00:50:39.77\00:50:41.84
You can, you can actually put...
00:50:41.87\00:50:43.57
Look you can even
go down on top of that,
00:50:43.61\00:50:45.77
right smash down on top
of it 'cause you want a bit.
00:50:45.81\00:50:50.41
Yeah, we wanted it
to get a nice and thick.
00:50:50.45\00:50:52.48
That's great.
00:50:52.51\00:50:53.85
And then if you want
00:50:53.88\00:50:55.22
just a little bit of
the carob powder on there.
00:50:55.25\00:50:56.99
Let's see here.
00:50:57.02\00:50:58.35
Okay.
00:51:01.89\00:51:04.29
Thank you.
00:51:04.33\00:51:06.16
I know he's going to try this
00:51:06.19\00:51:07.53
when he's going
to love this one.
00:51:07.56\00:51:08.90
Oh yeah, this is probably
one of my favorite times here.
00:51:08.93\00:51:13.34
Let's see.
00:51:13.37\00:51:14.70
Okay.
00:51:17.21\00:51:19.94
What do you think, delicious?
00:51:19.97\00:51:21.78
Yes, it is so delicious.
00:51:21.81\00:51:24.21
And it's wonderful
because it's healthy.
00:51:24.25\00:51:26.82
And it's something mom
can do with the kids or dad,
00:51:26.85\00:51:29.18
I mean, it's
like a family project
00:51:29.22\00:51:31.49
and they don't feel deprived.
00:51:31.52\00:51:33.25
So this is a dessert at home
that's healthy for everybody,
00:51:33.29\00:51:36.49
and they don't feel like,
00:51:36.52\00:51:37.86
"Oh, well, so it's so good
to eat this, and we don't."
00:51:37.89\00:51:40.23
I love it.
00:51:40.26\00:51:42.06
It's very flavorful. It is.
00:51:42.10\00:51:43.87
And the consistency is good too.
00:51:43.90\00:51:46.00
I don't know if it's the seeds,
00:51:46.03\00:51:48.44
there's something that
tastes kind of gummy-ish.
00:51:48.47\00:51:51.34
That does...
00:51:51.37\00:51:52.71
Have you ever
had tapioca pudding?
00:51:52.74\00:51:54.44
I think I might
have tried it before.
00:51:54.48\00:51:55.81
This is a little
similar to that except for that
00:51:55.84\00:51:58.55
that you're talking
about those little seeds in it.
00:51:58.58\00:52:00.55
I kind of like the
way they swallow down.
00:52:00.58\00:52:02.02
Yeah, but it's
good. I liked that, yeah.
00:52:02.05\00:52:03.39
I've done this with mango,
00:52:03.42\00:52:04.99
I've done this with
a coconut cream, lemon.
00:52:05.02\00:52:07.82
So I've made
this in many varieties
00:52:07.86\00:52:09.56
and they all taste good.
00:52:09.59\00:52:10.93
Now, what does
Randall think of this?
00:52:10.96\00:52:12.29
Randall, he loves everything.
00:52:12.33\00:52:14.53
You know, he's the easiest
man in the world to please.
00:52:14.56\00:52:16.56
But we have a system.
00:52:16.60\00:52:18.23
If it's really
great, it has to hit 10,
00:52:18.27\00:52:20.34
if it's okay, it's down below 1.
00:52:20.37\00:52:22.30
So between 1 and
10. Between 1 and 10.
00:52:22.34\00:52:24.34
One and ten, yeah. So
this hits a 10 for him.
00:52:24.37\00:52:27.21
Nice, nice.
00:52:27.24\00:52:28.58
Yeah, this is
absolutely delicious.
00:52:28.61\00:52:29.94
And how long did you say that
00:52:29.98\00:52:31.31
you'll leave this in
the refrigerator for?
00:52:31.35\00:52:32.81
I leave it in there for at least
00:52:32.85\00:52:34.18
two or three hours, you know.
00:52:34.22\00:52:35.55
Two or three hours, okay?
00:52:35.58\00:52:36.92
Yeah, just so it'll
start, you know, getting thick.
00:52:36.95\00:52:39.55
So you want to prepare this
first prior to making dinner?
00:52:39.59\00:52:42.96
Yes.
00:52:42.99\00:52:44.33
Then throw this
in the refrigerator,
00:52:44.36\00:52:45.93
that's ready.
00:52:45.96\00:52:47.30
I do it in my seminars.
00:52:47.33\00:52:48.66
I make this very dessert
in my seminars, and top it,
00:52:48.70\00:52:51.43
and put it in the
little portion cups.
00:52:51.47\00:52:54.14
And I always make about
a third more than I need,
00:52:54.17\00:52:57.44
and we're always running out.
00:52:57.47\00:52:59.07
Wow!
00:52:59.11\00:53:00.44
'Cause they'll come back
00:53:00.48\00:53:01.81
and get seconds
and thirds of it.
00:53:01.84\00:53:03.18
Now what are your
seminars look like?
00:53:03.21\00:53:04.55
You know, churches,
00:53:04.58\00:53:05.91
organizations
will have us come in
00:53:05.95\00:53:07.92
and do programs for them
00:53:07.95\00:53:09.35
just to help about a
plant-based lifestyle.
00:53:09.38\00:53:11.49
And I talked about the
SOS, the sugar, oil and salt.
00:53:11.52\00:53:15.19
And we want to leave
some of that out of our diet
00:53:15.22\00:53:17.56
or reduce as much as we can
00:53:17.59\00:53:19.43
especially for a
lifestyle disease
00:53:19.46\00:53:21.83
because food can do
what medication can't.
00:53:21.86\00:53:26.43
And so food got you there,
food's got to take you back.
00:53:26.47\00:53:29.40
And so that's what I teach.
00:53:29.44\00:53:30.91
And I give all the
scientific evidence
00:53:30.94\00:53:33.21
about what foods are
destroying our health,
00:53:33.24\00:53:36.41
and how we can turn that around.
00:53:36.44\00:53:38.28
But more than that,
00:53:38.31\00:53:39.65
I mean, I can give them
00:53:39.68\00:53:41.02
all the information
in the world, Jason,
00:53:41.05\00:53:42.38
and I can give them
proof of what they need to eat,
00:53:42.42\00:53:45.35
and how it helps
the body, and change it.
00:53:45.39\00:53:48.29
God has created
us so miraculously
00:53:48.32\00:53:50.49
that no matter how
sick we are sometimes,
00:53:50.53\00:53:53.13
we can reverse that
time after time again.
00:53:53.16\00:53:56.03
And so it's got to taste good.
00:53:56.06\00:53:57.67
So when they taste that food,
00:53:57.70\00:53:59.03
they say, "Okay, I can do this."
00:53:59.07\00:54:00.40
Absolutely,
00:54:00.44\00:54:01.77
'cause it can't just
be solely nutritious,
00:54:01.80\00:54:03.61
it has got to be delicious too.
00:54:03.64\00:54:04.97
Well, 'cause the first
thing they think of it is,
00:54:05.01\00:54:06.34
"Now do I have to be a rabbit?"
00:54:06.37\00:54:07.71
Yeah, yeah. No.
00:54:07.74\00:54:09.08
Is it palatable?
00:54:09.11\00:54:10.45
Yes, it has to
taste good, it does.
00:54:10.48\00:54:11.81
And how long have
you been doing seminars?
00:54:11.85\00:54:14.52
I think about seven
years. I've lost track.
00:54:14.55\00:54:17.29
But I've been doing it
for a while, and I love it.
00:54:17.32\00:54:19.62
I can't imagine,
00:54:19.65\00:54:20.99
you know, I come out
of a six figure income.
00:54:21.02\00:54:22.59
I worked for the
corporate world out there,
00:54:22.62\00:54:24.86
and I remember somebody say,
00:54:24.89\00:54:26.49
"Melody, do you miss
working in that corporate world?
00:54:26.53\00:54:29.56
Do you miss all that money?"
00:54:29.60\00:54:30.93
And I said,
00:54:30.97\00:54:32.30
"If I did, I'd be like
slapping Jesus in the face
00:54:32.33\00:54:34.60
because God has
given me back my health,
00:54:34.64\00:54:36.97
and He is always
taking care of me."
00:54:37.01\00:54:38.81
Everywhere I've gone,
00:54:38.84\00:54:40.18
He's taking care
of me all these years.
00:54:40.21\00:54:42.04
I don't need a
corporate to take care of me,
00:54:42.08\00:54:44.28
I just need the Lord.
00:54:44.31\00:54:45.65
Well, we want people
to book you for seminars.
00:54:45.68\00:54:47.42
We want them to invite you out,
00:54:47.45\00:54:48.85
and now we're going to
go to your address role.
00:54:48.88\00:54:51.72
If you would
like to invite Melody
00:54:51.75\00:54:53.49
to hold one of her
health events in your area,
00:54:53.52\00:54:56.06
she would love to hear from you.
00:54:56.09\00:54:58.03
Find out more about her
00:54:58.06\00:54:59.39
plant-based
cooking health seminars
00:54:59.43\00:55:01.83
as well as her amazing cookbooks
00:55:01.86\00:55:04.07
by visiting her
website MelodyPrettyman.com.
00:55:04.10\00:55:08.34
That's MelodyPrettyman.com.
00:55:08.37\00:55:11.37
You may also call
her at 740-398-6491.
00:55:11.41\00:55:17.38
That's 740-398-6491.
00:55:17.41\00:55:22.62
Or write to her at
Your Healthy Helper,
00:55:22.65\00:55:25.95
P.O. Box 521,
Alvarado, Texas 76009.
00:55:25.99\00:55:32.86
We made so many
delicious dishes today.
00:55:37.30\00:55:40.94
Let's go over what we made.
00:55:40.97\00:55:42.34
Well, first we made
the broccoli fruit salad.
00:55:42.37\00:55:44.91
I love that
mixing the dried fruit
00:55:44.94\00:55:46.98
with the broccoli.
00:55:47.01\00:55:48.38
And then we did
the barbecue sauce,
00:55:48.41\00:55:50.81
really a great barbecue sauce.
00:55:50.85\00:55:53.15
The roasted potato
salad is a favorite for sure.
00:55:53.18\00:55:56.79
The lemony avocado
dill dip, I love that too.
00:55:56.82\00:56:00.76
And the carob chia pudding.
00:56:00.79\00:56:02.62
I mean how can you go
wrong? How can you go wrong?
00:56:02.66\00:56:05.16
Avocado, dill, lemon, I
mean it's just all great.
00:56:05.19\00:56:08.96
But, you know what? I
really love those potatoes.
00:56:09.00\00:56:11.37
The potatoes were amazing.
00:56:11.40\00:56:13.74
The barbeque was great,
00:56:13.77\00:56:15.40
and I didn't know
00:56:15.44\00:56:16.77
how it was going to feel about
the broccoli, and the fruit,
00:56:16.81\00:56:19.04
and all these
different things mixed together,
00:56:19.07\00:56:21.04
but it was delicious too.
00:56:21.08\00:56:22.41
It is, it really is.
00:56:22.44\00:56:23.78
And like I said,
00:56:23.81\00:56:25.15
the longer it sets,
the better it tastes.
00:56:25.18\00:56:26.51
Yeah, yeah, all those
flavors really settle in,
00:56:26.55\00:56:29.75
and then I love how you
have the onions in there
00:56:29.78\00:56:31.72
because I love onions.
00:56:31.75\00:56:33.09
You got to make sure
you have the breath mints
00:56:33.12\00:56:34.46
close and handy.
00:56:34.49\00:56:37.93
So when we are done here today,
00:56:37.96\00:56:40.10
is that your
dish of potato salad?
00:56:40.13\00:56:42.40
You know, I would
like for it to be,
00:56:42.43\00:56:45.10
however I think there
are some other people here
00:56:45.13\00:56:47.40
that might try and jump in.
00:56:47.44\00:56:49.57
Randall might be
running out of the door with it,
00:56:49.60\00:56:51.27
we'll never know.
00:56:51.31\00:56:52.64
It's a possibility.
00:56:52.67\00:56:54.01
Did it take you a
while to get used to cooking
00:56:54.04\00:56:57.28
with such fresh ingredients,
and no oil, and all of that?
00:56:57.31\00:57:01.12
It took me a while to figure out
00:57:01.15\00:57:02.95
the oil and the sugar part.
00:57:02.98\00:57:04.92
Salt, you know,
it's just simple,
00:57:04.95\00:57:06.92
but, you know, God is
so great about teaching us
00:57:06.96\00:57:09.72
how to make changes,
and He did that for me too.
00:57:09.76\00:57:12.43
Wow, and, you know,
as we discussed earlier,
00:57:12.46\00:57:15.16
it was...
00:57:15.20\00:57:16.53
Your passion was
fueled by different situations
00:57:16.56\00:57:19.23
and stuff that
have impacted your life.
00:57:19.27\00:57:20.94
It was my health, my life.
00:57:20.97\00:57:22.30
You know, when you get,
00:57:22.34\00:57:23.67
you know, it's
easier to make sure
00:57:23.71\00:57:26.44
you have good health
is to have bad health,
00:57:26.47\00:57:28.04
and then try to reverse it.
00:57:28.08\00:57:29.41
Absolutely,
well, thank you so much
00:57:29.44\00:57:30.85
for coming around here
00:57:30.88\00:57:32.21
and sharing all this
wonderful food with us.
00:57:32.25\00:57:34.78
And get in your
kitchen and try it at home.
00:57:34.82\00:57:37.12
Join us next time.
00:57:37.15\00:57:38.49