I want to spend my life
00:00:01.60\00:00:07.64
Mending broken people
00:00:07.67\00:00:12.54
I want to spend my life
00:00:12.57\00:00:18.81
Removing pain
00:00:18.85\00:00:23.72
Lord, let my words
00:00:23.75\00:00:30.03
Heal a heart that hurts
00:00:30.06\00:00:34.66
I want to spend my life
00:00:34.70\00:00:40.34
Mending broken people
00:00:40.37\00:00:45.81
I want to spend my life
00:00:45.84\00:00:51.38
Mending broken people
00:00:51.41\00:00:54.32
Hello and welcome to
00:01:09.50\00:01:11.07
another 3ABN
Today Cooking program.
00:01:11.10\00:01:14.54
I'm your host Melody Caviness
00:01:14.57\00:01:16.50
along with my
husband Rendall Caviness.
00:01:16.54\00:01:19.14
Fancy meeting you in a kitchen.
00:01:19.17\00:01:20.58
Yes, it's not unusual for me.
00:01:20.61\00:01:23.55
He loves the kitchen.
00:01:23.58\00:01:24.91
I want to put one of those bells
00:01:24.95\00:01:26.28
on the refrigerator,
00:01:26.31\00:01:27.65
so every time he touches
it just dims and goes off.
00:01:27.68\00:01:29.38
Anyway, we love
being here at 3ABN
00:01:29.42\00:01:31.75
especially this time
of year at Thanksgiving.
00:01:31.79\00:01:34.56
There's so much
to be thankful for,
00:01:34.59\00:01:35.99
but we want to share
00:01:36.02\00:01:37.36
some wonderful
recipes with you today,
00:01:37.39\00:01:39.56
and hopefully you'll
enjoy them as much as my family,
00:01:39.59\00:01:42.50
and hopefully your
family and you too.
00:01:42.53\00:01:44.50
Yes. We have a blended family.
00:01:44.53\00:01:46.60
Today we're going to
have the creamy celery soup
00:01:46.63\00:01:50.34
with the stuffed
baby portabellas,
00:01:50.37\00:01:54.08
quick Turkey-style gravy,
00:01:54.11\00:01:57.38
cranberry green
beans, the cream sauce
00:01:57.41\00:02:01.65
with a hint of garlic potatoes,
00:02:01.68\00:02:04.75
cucumber tomato salad,
00:02:04.79\00:02:07.19
the Aquafaba whipped topping
along with the pumpkin torte.
00:02:07.22\00:02:12.16
You know
everything looks so delicious.
00:02:12.19\00:02:14.30
I can't wait to get in
there and start cooking.
00:02:14.33\00:02:16.16
So why don't we go
to the first recipe
00:02:16.20\00:02:18.30
which is our creamy celery soup.
00:02:18.33\00:02:20.04
Would you mind
reading those ingredients?
00:02:20.07\00:02:21.70
I'm happy to.
00:02:21.74\00:02:23.07
You know, what I
like about this recipe?
00:02:55.60\00:02:57.14
What's that?
00:02:57.17\00:02:58.51
As I used to use
cornstarch to thickening things
00:02:58.54\00:03:01.21
and you've noticed in
what about the last year,
00:03:01.24\00:03:03.61
year and a half.
00:03:03.65\00:03:04.98
I started using
potatoes as my thickening.
00:03:05.01\00:03:07.82
Now I know they are a starch,
but the good thing about it,
00:03:07.85\00:03:11.15
it is a complex carbohydrate.
00:03:11.19\00:03:13.76
All right.
00:03:13.79\00:03:15.12
So I don't mind that
00:03:15.16\00:03:16.49
because some of
your other thickeners,
00:03:16.52\00:03:17.86
they're more of a refined starch
00:03:17.89\00:03:19.73
and this really works good.
00:03:19.76\00:03:21.10
You don't have to
wait for it to cook.
00:03:21.13\00:03:22.46
I can do it all, of
course in a Vitamix.
00:03:22.50\00:03:24.90
I can do it that way.
00:03:24.93\00:03:26.27
Here in this pot, Rendall,
00:03:26.30\00:03:27.64
I have already
started to steam the celery,
00:03:27.67\00:03:32.04
the onions, and
the vegetable broth.
00:03:32.07\00:03:34.38
And if you don't
mind turning that on low,
00:03:34.41\00:03:37.85
while I start
putting things in the...
00:03:37.88\00:03:40.32
There you go, into the Vitamix.
00:03:40.35\00:03:43.79
What I'm going to do
00:03:43.82\00:03:45.15
is I'm gonna
take my almond flour.
00:03:45.19\00:03:47.99
I like using the almond flour.
00:03:48.02\00:03:49.46
You've seen me
use that a lot lately.
00:03:49.49\00:03:51.03
It's so accessible.
00:03:51.06\00:03:52.79
And then I am going to take
some nutritional yeast flakes,
00:03:52.83\00:03:55.36
not very many.
00:03:55.40\00:03:56.73
I don't want it to
taste like cheesy sauce,
00:03:56.77\00:04:00.17
I just wanted to
have a good taste.
00:04:00.20\00:04:02.10
And then here is my onion powder
00:04:02.14\00:04:04.94
or granulated
onion, whatever you have.
00:04:04.97\00:04:07.38
Now salt, I'm gonna
put a little bit in first,
00:04:07.41\00:04:10.71
I would rather reserve that
00:04:10.75\00:04:12.08
and not have as much
in case I don't want it.
00:04:12.11\00:04:14.12
And my celery flakes.
00:04:14.15\00:04:16.69
These you can buy
00:04:16.72\00:04:18.05
right in the
grocery store normally,
00:04:18.09\00:04:19.52
wherever they sell the
seasonings or the spices.
00:04:19.55\00:04:22.12
Now my potatoes
are already steamed.
00:04:22.16\00:04:25.36
The reason why I
don't want to put
00:04:25.39\00:04:28.00
raw potatoes in here is
because if you put raw in,
00:04:28.03\00:04:31.40
it's gonna be kind of shiny,
00:04:31.43\00:04:35.17
the thickness will not
be rice, it's very starchy.
00:04:35.20\00:04:38.67
So I'm gonna start off
with that many right now
00:04:38.71\00:04:42.24
in my water.
00:04:42.28\00:04:43.61
Let's try that much.
00:04:46.92\00:04:50.19
Goes in noisy machine.
00:04:50.22\00:04:51.62
Oh, this is
your favorite machine
00:04:51.65\00:04:52.99
in the house, isn't it?
00:04:53.02\00:04:54.36
He'll shut the door to
the back part of the house
00:04:54.39\00:04:55.72
when I'm in the front making it.
00:04:55.76\00:04:58.99
I don't think it'll be as bad as
00:04:59.03\00:05:00.36
what you think it's gonna be.
00:05:00.40\00:05:01.73
What do you think?
00:05:01.76\00:05:03.90
And see look how fast
the starch already blend.
00:05:03.93\00:05:09.90
I'm gonna add just a
little bit more water.
00:05:09.94\00:05:12.41
And you like this
recipe, don't you?
00:05:16.24\00:05:18.78
Does a job in hurry. Fast.
00:05:25.12\00:05:27.32
Now if I would have
used the raw almonds
00:05:27.36\00:05:30.33
instead of the almond
flour which is nothing more
00:05:30.36\00:05:33.60
than just ground up almonds,
it would have taken longer
00:05:33.63\00:05:36.93
and that way if
you have a blender,
00:05:36.97\00:05:39.33
that is not as powerful,
00:05:39.37\00:05:41.14
you're able to do
this much faster too.
00:05:41.17\00:05:43.57
What I want to do here, Rendall,
00:05:43.61\00:05:45.21
you've already
got that steam in...
00:05:45.24\00:05:46.57
Oh, that looks good. Looks good.
00:05:46.61\00:05:49.31
I am going to add
00:05:49.34\00:05:52.71
my cream sauce.
00:05:52.75\00:05:54.08
See, how creamy that is
00:05:54.12\00:05:55.45
in just that little bit of time.
00:05:55.48\00:05:56.82
Wow.
00:05:56.85\00:05:58.19
You know I used to
love cream in celery soup,
00:05:58.22\00:06:00.16
but it's full of cream
and I don't use cream anymore.
00:06:00.19\00:06:02.89
So now I have the
cream of celery soup
00:06:02.92\00:06:05.23
anytime I want it.
00:06:05.26\00:06:06.59
And this is one of your
favorites soups, isn't it?
00:06:06.63\00:06:07.96
It is. I love the smell.
00:06:08.00\00:06:09.66
In fact, week or
so ago you made that
00:06:09.70\00:06:11.93
and I wanted some more, so...
00:06:11.97\00:06:13.34
Well, you ate it
all. Today is the day.
00:06:13.37\00:06:15.87
Yes, today is the
day. Lucky you, huh?
00:06:15.90\00:06:20.44
That is all it takes.
00:06:20.48\00:06:21.81
This is so simple.
00:06:21.84\00:06:23.45
Now I know that I
had already steamed
00:06:23.48\00:06:26.35
some of my celery and
onions, but that's okay.
00:06:26.38\00:06:30.05
You know I just
saving a little time here
00:06:30.09\00:06:31.95
but it doesn't.
00:06:31.99\00:06:33.32
It just saved maybe
three to five minutes at most.
00:06:33.36\00:06:35.99
This is such a simple recipe.
00:06:36.02\00:06:38.66
I like to steam my
potatoes ahead of time,
00:06:38.69\00:06:40.90
some people microwave them,
just whatever you want to do,
00:06:40.93\00:06:43.57
but it's all good.
00:06:43.60\00:06:44.93
What do you think
of that? Very good.
00:06:44.97\00:06:46.30
Well, we're gonna go
to the second recipe,
00:06:46.33\00:06:47.84
which is our
stuffed baby portabellas.
00:06:47.87\00:06:50.31
Would you like
to read that recipe?
00:06:50.34\00:06:51.67
Certainly. Thank you.
00:06:51.71\00:06:53.04
You know what I like
about this recipe here too?
00:07:28.34\00:07:31.88
I didn't need to worry
about a turkey or turkey-ish
00:07:31.91\00:07:35.38
or something that I had to
made that was different to,
00:07:35.42\00:07:38.02
you know, have a turkey.
00:07:38.05\00:07:39.72
Portabellas really
helped with texture
00:07:39.75\00:07:41.96
when you're looking
for a meat substitute.
00:07:41.99\00:07:44.23
And I thought why not
00:07:44.26\00:07:45.59
the portabella mushrooms stuffed
00:07:45.63\00:07:47.36
with like a stuffing mix
and it worked out perfect.
00:07:47.40\00:07:50.17
You tried it, you
loved it. Yes, I did.
00:07:50.20\00:07:52.13
You're always so
grateful. He loves everything.
00:07:52.17\00:07:55.10
So this is a
really quick recipe.
00:07:55.14\00:07:57.44
Let's start off here.
00:07:57.47\00:07:58.81
Now I've already hulled out
my portabellas as you can see.
00:07:58.84\00:08:01.68
They're just so nice.
00:08:01.71\00:08:04.05
Now I like to buy
the big organic ones,
00:08:04.08\00:08:06.45
and they're pretty accessible
and they're very inexpensive.
00:08:06.48\00:08:09.55
And the first thing I'm gonna do
00:08:09.58\00:08:10.95
is drop in my homemade croutons.
00:08:10.99\00:08:13.69
Now these are wheat,
so this is a really good
00:08:13.72\00:08:16.49
whole wheat bread, but
you can use gluten-free.
00:08:16.52\00:08:19.56
It doesn't matter.
00:08:19.59\00:08:20.93
Then I'm going to use
some of my vegetable broth.
00:08:20.96\00:08:24.40
Now this is
something you can use with salt
00:08:24.43\00:08:27.07
or low salt or no salt.
00:08:27.10\00:08:30.71
Stuffing wouldn't be anything
00:08:30.74\00:08:32.07
without onions
and celery, right?
00:08:32.11\00:08:34.14
You like stuffing,
don't you? I certainly do.
00:08:34.18\00:08:35.58
You certainly like,
00:08:35.61\00:08:36.95
so how do you
feel about this one
00:08:36.98\00:08:38.78
'cause you probably ate
them with eggs before and now
00:08:38.81\00:08:41.05
there's no eggs in this one?
00:08:41.08\00:08:42.85
I think that this
is good, if not better.
00:08:42.88\00:08:45.15
Oh, I like that. And for you.
00:08:45.19\00:08:46.55
Oh, and I'll just keep you
00:08:46.59\00:08:47.92
for saying all
those nice things.
00:08:47.96\00:08:49.86
No, I'd keep him anyway.
00:08:49.89\00:08:51.89
And then my poultry
seasoning, that is my onions.
00:08:51.93\00:08:55.10
Okay.
00:08:55.13\00:08:56.46
And we're gonna put
a little bit of salt.
00:08:56.50\00:08:57.83
And here we don't need a
lot because we've got salt here.
00:08:57.87\00:09:00.54
And I'm gonna keep you
busy here in just a minute.
00:09:00.57\00:09:05.31
I've got my gloves on.
He's got his gloves on.
00:09:05.34\00:09:07.48
Yay!
00:09:07.51\00:09:10.78
I should call you Dr. Caviness.
00:09:10.81\00:09:14.65
Now it's gonna appear
like its stiff, you know,
00:09:14.68\00:09:17.92
like, oh, my bread is so crispy.
00:09:17.95\00:09:21.72
That's okay because
when this bakes in the oven,
00:09:21.76\00:09:24.19
it's going to really
absorb all this moisture
00:09:24.23\00:09:27.26
and it's gonna be
really, really, really nice.
00:09:27.30\00:09:30.53
And it smells
wonderful. That does definitely.
00:09:30.57\00:09:34.57
That nice celery
soup, I like that, Rendall.
00:09:34.60\00:09:39.57
What do you think?
00:09:39.61\00:09:40.98
I think that looks
good. It looks really good.
00:09:41.01\00:09:43.18
If you hand me a
spoon over there,
00:09:43.21\00:09:45.05
what I'm gonna do
is I'm gonna let you
00:09:45.08\00:09:47.52
use your gloves.
00:09:47.55\00:09:49.78
And I'm gonna spoon it in,
00:09:49.82\00:09:52.09
but if you want to
get your mushroom up there
00:09:52.12\00:09:54.52
and just start taking your
hand and putting it right in,
00:09:54.56\00:09:57.59
so you could do it both ways.
00:09:57.63\00:09:58.99
Do you see what I mean? Gotcha.
00:09:59.03\00:10:01.73
And I'm just
stuffing them, just really...
00:10:01.76\00:10:05.63
Effortlessly. Effortlessly.
00:10:05.67\00:10:07.87
I don't think I can say that.
00:10:07.90\00:10:09.24
Is that like aluminum foil?
00:10:09.27\00:10:10.61
Yes. Effortless, effort.
00:10:10.64\00:10:12.74
I can't say that.
00:10:12.77\00:10:14.11
Without effort. Without effort.
00:10:14.14\00:10:15.78
Oh, my goodness.
00:10:15.81\00:10:17.15
Somebody is
gonna send me a memo.
00:10:17.18\00:10:20.08
You need to speak good English.
00:10:20.12\00:10:23.92
Isn't this nice? Very nice.
00:10:23.95\00:10:26.39
Now whenever I
bake these in the oven
00:10:26.42\00:10:29.52
on about 350
degrees and I poured
00:10:29.56\00:10:32.76
just a little bit of the broth,
00:10:32.79\00:10:35.73
that vegetable
broth in the bottom
00:10:35.76\00:10:37.57
of my baking dish.
00:10:37.60\00:10:39.43
And normally I will cover
it, so it acts as a steam.
00:10:39.47\00:10:42.70
Everything comes out so nice.
00:10:42.74\00:10:44.34
Then I take the lid off
for the last 10 minutes maybe,
00:10:44.37\00:10:48.18
I let it brown on the top.
00:10:48.21\00:10:49.94
And really it tastes a
lot like turkey and dressing.
00:10:49.98\00:10:54.62
You've done a good job, Honey.
00:10:54.65\00:10:56.25
Taste crunchy too.
Does it taste crunchy?
00:10:56.28\00:11:00.46
Well, they are. Yes.
00:11:00.49\00:11:01.86
Yes.
00:11:01.89\00:11:04.03
You don't even
remember eating this, do you?
00:11:04.06\00:11:06.56
Oh, you know what's good
with this cranberry sauce?
00:11:06.59\00:11:08.76
Oh, yeah. Oh, I
love cranberry sauce.
00:11:08.80\00:11:10.60
What's Thanksgiving
without cranberry sauce?
00:11:10.63\00:11:12.80
Oh, I can't
imagine that'd be like
00:11:12.83\00:11:14.77
having a car with
no tires or something.
00:11:14.80\00:11:18.97
Now I usually always have
some leftover stuffing mix.
00:11:19.01\00:11:23.58
And you know what I
do with that, Rendall?
00:11:23.61\00:11:25.35
I find me a
dish that's oven safe
00:11:25.38\00:11:28.08
and I put that dish
00:11:28.12\00:11:29.78
full of the leftover stuffy mix,
00:11:29.82\00:11:33.32
put it in the oven and bake
it and just have it alongside.
00:11:33.36\00:11:35.82
Somebody might
not like the mushrooms
00:11:35.86\00:11:37.43
but they're really good.
00:11:37.46\00:11:38.89
And that's it. I
mean, this is so delicious.
00:11:38.93\00:11:41.16
You've got to try this at home.
00:11:41.20\00:11:42.76
But why don't we
move on to our next recipe
00:11:42.80\00:11:45.03
which is a quick turkey
gravy if you'd read that recipe.
00:11:45.07\00:11:48.20
Certainly.
00:11:48.24\00:11:50.11
You know this is
really so simple.
00:12:02.65\00:12:04.29
I hate to even use it
as a recipe but I love it.
00:12:04.32\00:12:08.19
It's simply good. It is good.
00:12:08.22\00:12:09.76
You know I like Leahey gravy.
00:12:09.79\00:12:11.26
It's been one of my favorite.
00:12:11.29\00:12:12.63
Years ago, we
used to use Loma Linda
00:12:12.66\00:12:14.13
and then it kind of disappeared.
00:12:14.16\00:12:16.06
And when you take
turkey style gravy and you...
00:12:16.10\00:12:19.30
I'm sorry chicken style gravy
and you take beef style gravy
00:12:19.33\00:12:23.37
and you combine them together.
00:12:23.41\00:12:24.94
That's what restaurants use
00:12:24.97\00:12:26.51
to give you a
turkey style gravy.
00:12:26.54\00:12:29.41
So that's what
I'm going to do here.
00:12:29.44\00:12:31.05
I'm combining the two
gravies and I am going to put
00:12:31.08\00:12:34.68
just a little
bit of water in here.
00:12:34.72\00:12:37.22
For the sake of time,
00:12:37.25\00:12:38.79
I have this
water already boiling,
00:12:38.82\00:12:41.32
but I do not want
to add the dry gravy
00:12:41.36\00:12:44.76
to the liquid here that's hot.
00:12:44.79\00:12:46.90
Why would I do
that? Why would I do?
00:12:46.93\00:12:48.43
Well, my question is
why the cold water in
00:12:48.46\00:12:51.33
and then you got the hot
water to make a gravy mix?
00:12:51.37\00:12:54.00
If I take this powder here
00:12:54.04\00:12:58.97
and I add it to that hot water
00:12:59.01\00:13:00.64
it's gonna clump immediately.
00:13:00.68\00:13:02.01
Okay.
00:13:02.04\00:13:03.38
So the reason why that
00:13:03.41\00:13:04.75
I stir it with a
little bit of cold water
00:13:04.78\00:13:06.25
first is to
activate that, so when now...
00:13:06.28\00:13:09.35
Now it'll
thicken with the gravy.
00:13:09.38\00:13:11.39
Yes and it won't clump up on me,
00:13:11.42\00:13:14.16
so that was the reason for that.
00:13:14.19\00:13:16.12
And then I'm gonna continuously
00:13:16.16\00:13:17.96
stir my hot water.
00:13:17.99\00:13:22.43
And, you know,
less is always best.
00:13:22.46\00:13:25.37
So if I was to get too much,
I'd have to add more water.
00:13:25.40\00:13:29.20
So I'd rather start out
with less of my gravy mix
00:13:29.24\00:13:33.74
and let it thicken up.
00:13:33.78\00:13:35.28
Now to me that
is just a little bit
00:13:35.31\00:13:37.58
thinner than I
want, so what would I do?
00:13:37.61\00:13:39.75
Add a little. I'd
add a little bit more.
00:13:39.78\00:13:41.75
That is so simple.
00:13:41.78\00:13:43.12
That's why I never put
all of it in at one time.
00:13:43.15\00:13:47.29
And even whenever I
cook gravy at the house,
00:13:47.32\00:13:49.39
Rendall, when I
use a gravy like this
00:13:49.42\00:13:51.36
instead of making a nut gravy.
00:13:51.39\00:13:52.73
Right.
00:13:52.76\00:13:54.10
I've actually made
a bean gravy before,
00:13:54.13\00:13:55.46
have you tasted that bean gravy?
00:13:55.50\00:13:56.83
I don't remember having that.
00:13:56.87\00:13:58.70
This is something
that Nikki Anderson told me
00:13:58.73\00:14:00.80
about when we was
doing our program on
00:14:00.84\00:14:02.97
Focus on Healthy
Food on 3ABN Radio.
00:14:03.00\00:14:05.91
And it was so delicious.
00:14:05.94\00:14:08.54
And she had tried it one day
00:14:08.58\00:14:09.91
and used pinto
beans for like a gravy.
00:14:09.94\00:14:12.61
It was really good
and just seasoned it.
00:14:12.65\00:14:14.38
That is perfect.
Look at that gravy now.
00:14:14.42\00:14:16.92
Just love a brown
gravy on mashed potatoes.
00:14:16.95\00:14:19.62
Potatoes.
00:14:19.65\00:14:21.29
Yeah, you can't
go wrong, can you?
00:14:21.32\00:14:23.39
Now, is this
hard or is this what?
00:14:26.43\00:14:29.40
I think I could do that.
00:14:29.43\00:14:30.77
You think you could do this one?
00:14:30.80\00:14:32.13
Watch this.
00:14:32.17\00:14:33.50
That is perfect.
00:14:40.21\00:14:45.31
Turkey gravy.
00:14:45.35\00:14:47.85
I know what you're thinking.
I know what you're thinking.
00:14:47.88\00:14:49.38
Where are my potatoes?
Where are your potatoes?
00:14:49.42\00:14:51.72
That's what...He loves
potatoes with his gravy.
00:14:51.75\00:14:54.72
That's for sure.
00:14:54.76\00:14:56.09
I like to pour it
over and make a toast.
00:14:56.12\00:14:57.46
Toast. Yes, we like that.
00:14:57.49\00:14:58.99
We do that. We
like that really well.
00:14:59.03\00:15:01.73
Why don't we go on
to the next recipe,
00:15:01.76\00:15:03.53
which is going to be
our green bean cranberries.
00:15:03.57\00:15:06.57
All right.
00:15:06.60\00:15:07.94
You know, Rendall,
I like the green beans
00:15:32.39\00:15:34.70
and cranberries
00:15:34.73\00:15:36.06
because I like that
hint of garlic in there
00:15:36.10\00:15:39.93
along with the cranberries.
00:15:39.97\00:15:41.60
I like that kind of
what is that subtle flavors
00:15:41.64\00:15:44.94
of both of them.
00:15:44.97\00:15:46.31
I really like
that. And you like that.
00:15:46.34\00:15:47.94
We love green
beans, we do like them.
00:15:47.98\00:15:50.45
And I've got my trusty
little steamer over here.
00:15:50.48\00:15:53.11
We have carried that
all over the United Sates.
00:15:53.15\00:15:55.82
We have.
00:15:55.85\00:15:57.19
I love this
machine, here she goes.
00:15:57.22\00:15:58.69
She's whistling.
00:15:58.72\00:16:00.06
She whistling, let me
turn her whistler off.
00:16:00.09\00:16:01.79
She says, No, no,
don't do that to me.
00:16:01.82\00:16:05.99
There. I love this.
00:16:06.03\00:16:08.16
I love this pot.
You can see it steaming.
00:16:08.20\00:16:10.20
What I did
00:16:10.23\00:16:11.57
because my green beans were raw,
00:16:11.60\00:16:13.87
which I love raw.
00:16:13.90\00:16:15.24
I don't like to buy canned foods
00:16:15.27\00:16:16.64
if I don't have to.
00:16:16.67\00:16:18.01
There's more nutrition
when you have the fresh
00:16:18.04\00:16:20.58
and so that's what I
do lightly steamed it,
00:16:20.61\00:16:22.91
but I put my red
onions and my garlic in here
00:16:22.94\00:16:25.91
because I want those
flavors to steam together.
00:16:25.95\00:16:29.22
And I want it to
take on that essence.
00:16:29.25\00:16:31.09
So, it does...
00:16:31.12\00:16:32.45
So you're not
overpowered by one or the other.
00:16:32.49\00:16:35.12
And actually
you're gonna find this
00:16:35.16\00:16:36.73
a little bit of
strange when I do this.
00:16:36.76\00:16:38.69
But I'm gonna take
some of my cranberries.
00:16:38.73\00:16:41.30
Oh, this Thanksgiving. What?
00:16:41.33\00:16:42.93
Yeah, but to put my
cranberries in there
00:16:42.96\00:16:45.10
and let them steam.
00:16:45.13\00:16:46.47
So I want to steam, I
want them to steam in there
00:16:46.50\00:16:48.27
a little bit too.
00:16:48.30\00:16:49.64
And I don't like
any of my vegetables
00:16:49.67\00:16:52.61
to look emaciated.
00:16:52.64\00:16:54.04
I want them to look
bright and colorful.
00:16:54.08\00:16:56.54
Sometimes people
will take green beans
00:16:56.58\00:16:58.81
and just cook them to
where they're light brown.
00:16:58.85\00:17:01.38
I want green vibrant colors.
00:17:01.42\00:17:04.22
So just...
00:17:04.25\00:17:05.59
Some people will take into
just before they turn shock
00:17:05.62\00:17:08.92
and put them in ice
water and then you continue
00:17:08.96\00:17:11.56
cooking them some more and
will keep that green color.
00:17:11.59\00:17:14.76
But for here, I like
mine just a little bit
00:17:14.80\00:17:17.37
on the crunchy side
and I think you do too.
00:17:17.40\00:17:18.73
When they're too well cooked,
00:17:18.77\00:17:20.10
they're just limp,
they're like a noodle.
00:17:20.14\00:17:21.97
They're just mush and you
and I neither one like that.
00:17:22.00\00:17:25.21
So isn't this beautiful?
00:17:25.24\00:17:26.98
I love this.
00:17:27.01\00:17:28.34
I love the colors
that's going on in here.
00:17:28.38\00:17:30.75
I love the flavors.
00:17:30.78\00:17:33.15
I love the smell
and I'm just gonna put
00:17:33.18\00:17:35.12
a little bit of salt.
00:17:35.15\00:17:36.48
What kind of salt is that?
00:17:36.52\00:17:37.99
This is a Himalayan
salt, Rendall, you know,
00:17:38.02\00:17:40.56
we really don't use a
lot of salt in our home
00:17:40.59\00:17:43.19
and I had high blood pressure,
00:17:43.22\00:17:45.16
you used to have
high blood pressure.
00:17:45.19\00:17:47.30
So both of us really
cut back on our salt.
00:17:47.33\00:17:49.76
When we do use salt,
00:17:49.80\00:17:51.13
the only one we use
is the pink Himalayan,
00:17:51.17\00:17:53.23
the real salt or
the Celtic sea salt
00:17:53.27\00:17:55.57
because they have at least 80
00:17:55.60\00:17:57.47
to over 100
trace minerals in them.
00:17:57.51\00:17:59.67
And we were created by God.
00:17:59.71\00:18:01.68
And we were
created from the earth
00:18:01.71\00:18:03.11
where all the minerals are.
00:18:03.14\00:18:04.48
So our bodies
are made of minerals
00:18:04.51\00:18:05.85
and we need the minerals.
00:18:05.88\00:18:08.18
Okay, so now what we're gonna do
00:18:08.22\00:18:10.25
is these are right, Rendall,
00:18:10.29\00:18:12.49
I like them at
this stage right here
00:18:12.52\00:18:14.32
where they're
just nice and tender.
00:18:14.36\00:18:17.16
And I like to
start plating them here.
00:18:17.19\00:18:18.53
They're so bright.
Aren't they bright and green?
00:18:18.56\00:18:20.70
Now, let me ask you something
00:18:20.73\00:18:22.06
if say you were
coming over to our house
00:18:22.10\00:18:23.97
and you were a
guest, and you were coming
00:18:24.00\00:18:26.23
over to eat dinner with us.
00:18:26.27\00:18:28.10
How likely would you be to
wanna eat these green beans
00:18:28.14\00:18:31.54
over green beans
that might be brown?
00:18:31.57\00:18:34.48
No comparison. None.
00:18:34.51\00:18:36.14
And I've had people say
when they come over and eat,
00:18:36.18\00:18:38.28
Rendall, and they look
at our table and they say,
00:18:38.31\00:18:41.38
it's such a delight to
see this beautiful food.
00:18:41.42\00:18:44.92
I can't wait to eat it.
00:18:44.95\00:18:46.35
And they're not
disappointed either.
00:18:46.39\00:18:49.32
Look at this.
00:18:49.36\00:18:51.29
I love this. Good job. Good job.
00:18:51.33\00:18:53.46
And you know how many cal...
00:18:53.50\00:18:54.83
What is the calorie on
one cup of cooked green beans,
00:18:54.86\00:18:57.93
was it 44?
00:18:57.97\00:18:59.73
Similar, yes. Oh, my...
00:18:59.77\00:19:01.94
We could eat so many and
now I'm just gonna for...
00:19:01.97\00:19:04.81
You can't overeat
on vegetables, can you?
00:19:04.84\00:19:07.61
I don't know how you could.
00:19:07.64\00:19:08.98
You'd have to eat
cup and cups and cups.
00:19:09.01\00:19:12.55
In vegetables, its
cups and cups you can eat,
00:19:12.58\00:19:16.12
you couldn't
possibly eat that many
00:19:16.15\00:19:19.62
and getting many calories.
00:19:19.65\00:19:20.99
Right.
00:19:21.02\00:19:22.36
And we talked about that
00:19:22.39\00:19:23.73
when we do our seminars
00:19:23.76\00:19:25.09
about how when you eat
the food that God made for us
00:19:25.13\00:19:28.26
and eat it in the way
00:19:28.30\00:19:29.63
that God created it
as natural as possible,
00:19:29.66\00:19:32.33
then we don't have to
worry about the diseases.
00:19:32.37\00:19:34.54
We can eat the food God gave us
00:19:34.57\00:19:36.20
and be as healthy
as we possibly can.
00:19:36.24\00:19:38.14
Now how good is that?
00:19:38.17\00:19:40.11
Yeah, yeah, you want to
get your fork right now.
00:19:40.14\00:19:43.31
Well, why don't we go
on to this next recipe?
00:19:43.35\00:19:44.98
You're gonna love it.
00:19:45.01\00:19:46.35
This is kind of
a two part recipe.
00:19:46.38\00:19:48.15
But this is our cream sauce,
00:19:48.18\00:19:50.05
and our hint of garlic potatoes.
00:19:50.09\00:19:52.02
Would you like to
read that? Certainly.
00:19:52.05\00:19:53.66
You know, Rendall,
this is one of my favorite
00:20:25.72\00:20:28.26
cream sauce recipes.
00:20:28.29\00:20:29.62
All right.
00:20:29.66\00:20:30.99
I have used this
00:20:31.03\00:20:32.36
when I've had
pasta like a primavera.
00:20:32.39\00:20:34.23
I have used this for
adding to soups to make
00:20:34.26\00:20:37.33
like that cream
or that chowder base.
00:20:37.37\00:20:39.57
I have used this
for so many recipes.
00:20:39.60\00:20:41.77
It's amazing.
00:20:41.80\00:20:43.14
I love it in Italian
00:20:43.17\00:20:44.51
and especially
like a creamy lasagna.
00:20:44.54\00:20:46.37
I've used it in
the creamy lasagna.
00:20:46.41\00:20:48.34
And I've made
scallop potatoes for years
00:20:48.38\00:20:50.78
and I did kind of a
mushroom sauce style
00:20:50.81\00:20:54.32
for my potatoes.
00:20:54.35\00:20:56.82
Sorry.
00:20:56.85\00:20:58.19
And this recipe
I started one time
00:20:58.22\00:21:01.46
when I decided to
transfer over to potatoes
00:21:01.49\00:21:03.93
for my thickening.
00:21:03.96\00:21:05.29
I thought man
this is way too good.
00:21:05.33\00:21:07.00
And I normally don't
like garlic on my potatoes,
00:21:07.03\00:21:09.80
I'm Irish girl, I
just like potatoes plain,
00:21:09.83\00:21:12.57
but it really is so
nice just to have that
00:21:12.60\00:21:15.87
mild hint of garlic in
here with this cream sauce.
00:21:15.90\00:21:19.27
So...Yeah. I had a question.
00:21:19.31\00:21:20.94
You used your broccoli,
00:21:20.98\00:21:22.34
cauliflower soup
with this concoction?
00:21:22.38\00:21:24.38
With this recipe?
00:21:24.41\00:21:25.75
I do, I do.
00:21:25.78\00:21:27.12
Anytime I make a cream
sauce or like the soup,
00:21:27.15\00:21:29.72
he loves my broccoli
and cauliflower cream soup.
00:21:29.75\00:21:32.95
And this is my base.
00:21:32.99\00:21:34.66
I used to use
like I said cornstarch,
00:21:34.69\00:21:36.76
but now I've
transitioned into the potatoes
00:21:36.79\00:21:39.16
that are already cooked.
00:21:39.19\00:21:40.53
So what I'm going to
do while some of our,
00:21:40.56\00:21:43.30
now our potatoes
have been peeled,
00:21:43.33\00:21:45.60
they have been sliced
and I've put my onions
00:21:45.63\00:21:49.37
and my hint of garlic in here
and they're steaming right now.
00:21:49.40\00:21:52.74
And I don't want them
to get all the way down
00:21:52.77\00:21:54.64
just enough
00:21:54.68\00:21:56.01
so when this goes into the oven,
00:21:56.04\00:21:57.45
the cooking time is
like 20 minutes at best.
00:21:57.48\00:22:00.25
So right now I am going
to have you reach over there
00:22:00.28\00:22:03.89
and turn this off all the way.
00:22:03.92\00:22:06.62
There, is it off?
00:22:06.65\00:22:08.12
And I'm going to start my sauce.
00:22:08.16\00:22:11.36
Simple, simple.
00:22:11.39\00:22:12.73
And what I also
like about this sauce
00:22:12.76\00:22:14.86
when you're done
with it, it's done,
00:22:14.90\00:22:16.46
you don't have to
cook it on the stove.
00:22:16.50\00:22:18.53
You don't have to grab
with more pans to cook it in,
00:22:18.57\00:22:21.17
Rendall, it is just done.
00:22:21.20\00:22:23.44
And my almond flour, you know,
00:22:23.47\00:22:25.47
I've really
gotten to where I use
00:22:25.51\00:22:26.84
a lot of that almond flour
00:22:26.88\00:22:28.84
and my onion powder
00:22:28.88\00:22:32.01
or granulated onion,
whichever type you like to use,
00:22:32.05\00:22:35.15
it doesn't matter.
00:22:35.18\00:22:37.92
And so I'm gonna put
this in the blender too,
00:22:37.95\00:22:42.12
and my salt.
00:22:42.16\00:22:44.76
Now, I am using
potatoes here and what happens
00:22:44.79\00:22:48.26
when you use salt, Rendall,
00:22:48.30\00:22:50.33
when you're
cooking with potatoes?
00:22:50.37\00:22:54.40
You know? Good question.
00:22:54.44\00:22:55.77
It just absorbs all the
sodium and I mean really,
00:22:55.80\00:22:59.04
you think I've got
enough salt in there
00:22:59.07\00:23:00.98
and I don't like a
lot of salt in my food.
00:23:01.01\00:23:02.94
And then I'll put my potatoes
in there mixed together,
00:23:02.98\00:23:05.21
I'm thinking, what happened?
00:23:05.25\00:23:06.58
Did I forget the salt?
00:23:06.61\00:23:07.95
So it does it like rice,
it just absorbs that flavor.
00:23:07.98\00:23:11.72
So it also absorbs the...
00:23:11.75\00:23:13.49
She's a chef and she's asking me
00:23:13.52\00:23:15.16
those questions.
00:23:15.19\00:23:16.83
I figured, you'd
heard it so many times.
00:23:16.86\00:23:20.26
Maybe you didn't.
00:23:20.30\00:23:21.63
Or maybe you're
just trying to see
00:23:21.66\00:23:23.00
if I was awake or not.
00:23:23.03\00:23:24.37
Oh, yeah, yeah.
00:23:24.40\00:23:25.73
So I'm gonna turn this on.
00:23:25.77\00:23:27.10
We don't have to,
you know, mix it long,
00:23:27.14\00:23:30.21
but I just wanna
make sure my consistency.
00:23:30.24\00:23:32.67
Oh, look at that.
00:23:36.08\00:23:37.41
See, it's already and that's why
00:23:37.45\00:23:39.11
I always add just
a little bit of water
00:23:39.15\00:23:41.55
and a little more.
00:23:46.69\00:23:49.82
I think you use
that part in the pasta?
00:23:49.86\00:23:52.76
Oh, absolutely.
00:23:52.79\00:23:54.13
I love to use it with the pasta.
00:23:54.16\00:23:55.50
With the cream of
primavera kind of...
00:23:55.53\00:23:57.77
We use it with the primavera,
00:23:57.80\00:23:59.23
I have these did on
some of our dishes that way.
00:23:59.27\00:24:01.67
I think you have.
00:24:01.70\00:24:04.24
I just didn't
realize that was there.
00:24:04.27\00:24:06.64
Yeah.
00:24:06.68\00:24:09.74
I'm gonna put that in here.
00:24:09.78\00:24:12.05
And I'm gonna turn it on high.
00:24:12.08\00:24:13.55
Again that's a noisy machine.
00:24:17.42\00:24:19.42
I know it is?
00:24:19.45\00:24:20.79
But man, doesn't
it do a good work.
00:24:20.82\00:24:22.16
Beautiful.
00:24:22.19\00:24:25.83
If I let this go long
enough when I take the lid off,
00:24:25.86\00:24:29.16
you're gonna see
steam immediately
00:24:29.20\00:24:31.90
and it cooks it.
00:24:31.93\00:24:33.27
I can take it
right out of the Vitamix
00:24:33.30\00:24:35.74
and actually eat it.
00:24:35.77\00:24:37.31
All right, and
this is still cooked...
00:24:37.34\00:24:38.81
blend.
00:24:38.84\00:24:40.18
Turn that off
over there, Rendall,
00:24:40.21\00:24:41.54
I don't think we got it off.
00:24:41.58\00:24:42.91
And then hand me that
00:24:47.42\00:24:48.75
metal spoon up there with a...
00:24:48.78\00:24:50.12
Yes.
00:24:50.15\00:24:51.49
And I'm just going to
add some of the potatoes
00:24:51.52\00:24:54.19
and as you can see the potatoes
00:24:54.22\00:24:55.86
have started to get soft.
00:24:55.89\00:25:00.83
More they're getting
transparent a little bit,
00:25:00.86\00:25:02.90
you can see the starch
starting to cook out of them.
00:25:02.93\00:25:05.53
I love potatoes,
Rendall, I'm such an Irish girl,
00:25:09.20\00:25:11.67
you know that.
00:25:11.71\00:25:13.04
You're Irish.
00:25:13.07\00:25:15.81
Do I have a bad temper,
is that what you're saying?
00:25:15.84\00:25:17.75
No.
00:25:17.78\00:25:19.55
She had a red hair.
00:25:19.58\00:25:22.42
I don't think I
have a bad temper, do I?
00:25:22.45\00:25:24.55
Whenever I add my potatoes,
00:25:27.92\00:25:30.26
I like to put a little
bit If the sauce on here
00:25:30.29\00:25:33.06
before I add more.
00:25:33.09\00:25:35.30
And then I just
keep layering this,
00:25:35.33\00:25:37.23
you can do the same way
00:25:37.27\00:25:38.60
when you're using lasagna,
00:25:38.63\00:25:40.00
when you're doing
any kind of a pasta.
00:25:40.04\00:25:42.24
I've used this
cream with a rice dish
00:25:42.27\00:25:44.51
before I've made
a creamy rice soup.
00:25:44.54\00:25:47.01
Man I've used it for
so many multiple reasons.
00:25:47.04\00:25:49.51
Now, what would happen if
you, I'm a mushroom person.
00:25:49.54\00:25:52.71
Well, what would
happen if you added some
00:25:52.75\00:25:54.98
sauted mushrooms to them?
00:25:55.02\00:25:56.35
Nothing. Nothing?
00:25:56.38\00:25:57.72
No, it'd be more like...
00:25:57.75\00:25:59.09
As its garlic potatoes,
that's the premier taste.
00:25:59.12\00:26:00.59
Well, it's a premier taste,
but by adding those mushrooms,
00:26:00.62\00:26:03.86
Rendall, you're just given
that mushroom flavor to it,
00:26:03.89\00:26:07.73
a little bit more
like the mushroom soup,
00:26:07.76\00:26:09.90
however the garlic in there
00:26:09.93\00:26:11.27
still going to give
it a different flavor.
00:26:11.30\00:26:12.63
Right.
00:26:12.67\00:26:14.00
And you liked
this when I made it.
00:26:14.04\00:26:15.37
Yes, I did.
00:26:15.40\00:26:16.74
Just the first
time I had made it
00:26:16.77\00:26:18.11
and you really liked it,
00:26:18.14\00:26:19.47
and I took it to
potluck and it just flew.
00:26:19.51\00:26:21.61
Okay, I can leave that
00:26:21.64\00:26:22.98
and then you put
the lid back on it,
00:26:23.01\00:26:24.35
if you want to reach
over there and grab it.
00:26:24.38\00:26:26.95
This looks good.
00:26:26.98\00:26:29.62
I always make
plenty of cream sauce.
00:26:29.65\00:26:33.99
And the reason for that is
it is a staple in our home.
00:26:34.02\00:26:37.99
Just like cheesy sauce,
always in my refrigerator
00:26:38.03\00:26:42.66
because you never know
when you're gonna use it.
00:26:42.70\00:26:44.23
Why couldn't you
put a little greenery
00:26:44.27\00:26:45.63
or something on it?
00:26:45.67\00:26:47.00
You're very good at decorating.
00:26:47.04\00:26:49.37
I'm kinda
surprised you're not putting
00:26:49.40\00:26:50.77
a little something on there.
00:26:50.81\00:26:52.17
Well, the reason
why I'm not garnishing
00:26:52.21\00:26:54.68
these potatoes yet as
they have to go in the oven.
00:26:54.71\00:26:56.95
Oh?
00:26:56.98\00:26:58.31
So, after they
come out of the oven,
00:26:58.35\00:27:00.12
what I would put on
here would be green onions.
00:27:00.15\00:27:01.82
Okay.
00:27:01.85\00:27:03.18
So, you got to work
on that right there.
00:27:03.22\00:27:04.55
I cut you too short.
00:27:04.59\00:27:05.92
You did cut me
short, but that's okay.
00:27:05.95\00:27:07.52
You know you might have
that same question out there.
00:27:07.56\00:27:10.49
You can also, when
you put this in the oven,
00:27:10.53\00:27:13.83
when you bake this,
you can on top of it,
00:27:13.86\00:27:16.26
you can take a little
bit of your almond flour
00:27:16.30\00:27:20.10
just over the top.
00:27:20.14\00:27:21.87
If you've covered it
00:27:21.90\00:27:23.24
and then you
take the covering up
00:27:23.27\00:27:24.61
and over the top,
it actually acts like
00:27:24.64\00:27:26.98
a parmesan style cheese.
00:27:27.01\00:27:28.68
It really tastes good.
00:27:28.71\00:27:30.31
You don't have to
put anything in it.
00:27:30.35\00:27:31.81
Just a little bit
of that almond flour
00:27:31.85\00:27:33.85
acts like parmesan on
the top of these potatoes
00:27:33.88\00:27:35.85
really makes them good.
00:27:35.88\00:27:37.22
Why don't we go
on to our next recipe
00:27:37.25\00:27:39.19
and you can read off the one
00:27:39.22\00:27:40.56
that we're
doing on the creamy...
00:27:40.59\00:27:43.56
I think this one here is
the cucumber tomato salad.
00:27:43.59\00:27:47.10
It'd be my pleasure.
00:27:47.13\00:27:48.46
Our creamy
cucumber salad, Rendall.
00:28:16.96\00:28:19.23
I like this one.
00:28:19.26\00:28:20.70
And this is when I take
to potluck quite frequently
00:28:20.73\00:28:23.30
because people love it
00:28:23.33\00:28:24.67
and it's fresh
and it tastes so good.
00:28:24.70\00:28:26.60
I like dill and you
like dill. I'm sure you like.
00:28:26.63\00:28:28.44
Yes, I do.
00:28:28.47\00:28:29.80
I might like it a
little more than you do.
00:28:29.84\00:28:31.44
But I really love
dill and I love lemons.
00:28:31.47\00:28:33.44
So combining them
together, I love those flavors.
00:28:33.48\00:28:36.64
What I'm gonna have
you do on this salad.
00:28:36.68\00:28:38.85
I've already
sliced up the tomatoes
00:28:38.88\00:28:40.78
and I like to use roma tomatoes,
00:28:40.82\00:28:42.65
because romas
are a little taller.
00:28:42.68\00:28:44.65
And so I slice these in length,
00:28:44.69\00:28:48.32
same way I do my cucumbers,
same way I do my onions.
00:28:48.36\00:28:50.76
So if you'll put
those together there for me.
00:28:50.79\00:28:53.29
I'm...
00:28:53.33\00:28:55.40
Yes, and I'm going to
start making all of them...
00:28:55.43\00:28:59.10
Yes, yes, we don't
wanna leave any out.
00:28:59.13\00:29:02.30
And I'm going to add my dill.
00:29:06.07\00:29:09.54
And now lemon juice
I'm gonna add as I go.
00:29:09.58\00:29:11.95
So, I'm gonna put a little in
and then I'm gonna reserve that
00:29:11.98\00:29:15.25
in case I need more.
00:29:15.28\00:29:16.62
Okay? Okay.
00:29:16.65\00:29:17.99
And I have my onion powder.
00:29:18.02\00:29:20.42
I use a lot of onion, don't I?
00:29:20.46\00:29:22.86
We like onions.
00:29:22.89\00:29:24.23
We do, my salt and my garlic.
00:29:24.26\00:29:28.83
If you want more
garlic in this, do it,
00:29:28.86\00:29:30.73
if you want fresh
garlic, that's good as well.
00:29:30.77\00:29:34.60
Now, you can forget
these onions over here
00:29:34.64\00:29:36.50
as you're
speaking about the onions.
00:29:36.54\00:29:37.87
You take.
00:29:37.91\00:29:40.44
I was waiting. That's okay.
00:29:40.48\00:29:41.81
We would have
caught it. Trust me.
00:29:41.84\00:29:43.45
We would have
caught that, Honey.
00:29:43.48\00:29:45.95
And I'm using whisk,
this is one of those recipes.
00:29:45.98\00:29:48.25
You don't have to use
all the fancy blenders.
00:29:48.28\00:29:50.79
You don't need any of
that equipment with it.
00:29:50.82\00:29:52.82
You can just mix it with a whisk
00:29:52.85\00:29:55.09
and I want just a
little bit more lemon in this.
00:29:55.12\00:30:00.06
You use lemon a lot of ways.
00:30:00.10\00:30:01.66
I know, you used
it on your potatoes...
00:30:01.70\00:30:03.43
I do.
00:30:03.47\00:30:04.80
Along with your
nutritional yeast flakes.
00:30:04.83\00:30:06.17
I do.
00:30:06.20\00:30:07.54
When I eat a baked
potato, a lot of times,
00:30:07.57\00:30:09.24
I will steam it or
bake it in the oven
00:30:09.27\00:30:11.57
and I will put lemon juice,
00:30:11.61\00:30:13.11
nutritional yeast flakes on
it, and that's what I eat on it.
00:30:13.14\00:30:15.64
I love it that way, Rendall.
00:30:15.68\00:30:17.01
Isn't that B-12,
00:30:17.05\00:30:18.38
and the additional yeast flakes?
00:30:18.41\00:30:20.08
It is, it is,
that's a source of B-12.
00:30:20.12\00:30:23.69
And then what
we're gonna do with this
00:30:23.72\00:30:26.15
is we're going to add this
00:30:26.19\00:30:28.22
and I'm gonna
have you stir this,
00:30:28.26\00:30:30.03
but I'm going to
just pour this in
00:30:30.06\00:30:35.63
and then you're
just gonna mix it
00:30:35.66\00:30:37.10
together for me, in
that with that spoon.
00:30:37.13\00:30:41.17
I can do it.
00:30:41.20\00:30:44.07
It's pretty.
00:30:44.11\00:30:45.44
Once you start, when the red
00:30:45.47\00:30:47.08
from the tomatoes pop
in there with that green.
00:30:47.11\00:30:50.68
You know, one
thing about the holidays
00:30:50.71\00:30:52.21
is you can still eat...
00:30:52.25\00:30:53.58
Doesn't that
smell good? It does.
00:30:53.62\00:30:55.25
You can eat wonderful
food that doesn't have to be
00:30:55.28\00:30:57.85
laid in with fat
processed tons of sugar.
00:30:57.89\00:31:01.82
I save the sugar for my dessert
and have the rest of my food
00:31:01.86\00:31:05.59
just as natural
as I possibly can.
00:31:05.63\00:31:08.53
Because I don't
want to deprive my family
00:31:08.56\00:31:10.53
of not having
dessert and they love it.
00:31:10.57\00:31:13.13
They love my cheesecakes.
00:31:13.17\00:31:15.70
They love the tarts.
00:31:15.74\00:31:17.11
They love everything.
00:31:17.14\00:31:18.47
Of course we do, we love sweet.
00:31:18.51\00:31:20.18
Okay, what we're
gonna do with this, Rendall,
00:31:20.21\00:31:21.94
if you'll hold
this bowl up for me,
00:31:21.98\00:31:23.61
I'm gonna put it...
00:31:23.65\00:31:24.98
You want it in there?
00:31:25.01\00:31:26.35
I do and if you hold
it, I will spoon it in here.
00:31:26.38\00:31:30.89
Who would not want to eat this?
00:31:30.92\00:31:34.92
Is that not beautiful?
00:31:34.96\00:31:36.52
I wish that folks could smell
00:31:36.56\00:31:37.99
some of the aromas
that we smell here.
00:31:38.03\00:31:41.03
You know,
Rendall, with the onions,
00:31:41.06\00:31:43.50
the lemon juice, the
dill, tomatoes, cucumbers,
00:31:43.53\00:31:47.70
this is perfect.
00:31:47.74\00:31:49.07
I can take about four
batches, when I go to potluck.
00:31:49.10\00:31:53.31
I do about four
batches at one time, don't I?
00:31:53.34\00:31:55.31
Sure.
00:31:55.34\00:31:56.68
In this big huge bowl
and they know my bowls.
00:31:56.71\00:31:59.25
And I bring nothing
back, but an empty dish.
00:31:59.28\00:32:02.25
They're starting to
ask, where's the vegan table?
00:32:02.28\00:32:05.35
Yeah, at our church they
actually asked, they said,
00:32:05.39\00:32:08.42
why don't we start a vegan table
00:32:08.46\00:32:09.99
and one of the
ladies in the kitchen,
00:32:10.03\00:32:11.36
she said, ever since
you come to church here,
00:32:11.39\00:32:13.29
we have vegans coming
out of the closet everywhere.
00:32:13.33\00:32:15.50
And that's good.
00:32:15.53\00:32:16.87
But we have a lot of people
who just like to eat good food
00:32:16.90\00:32:18.90
and that's all that matters.
00:32:18.93\00:32:20.27
They're eating good food.
00:32:20.30\00:32:21.64
Why don't we go on
to our next recipe?
00:32:21.67\00:32:23.64
You're gonna love this.
This is a double recipe too.
00:32:23.67\00:32:26.31
Rendall, if you
read off for the Aquafaba
00:32:26.34\00:32:28.61
whipped topping
and the pumpkin torte.
00:32:28.64\00:32:30.88
Was that a mouthful?
00:33:50.33\00:33:51.76
It was a mouthful already.
00:33:51.79\00:33:53.13
And people probably say,
00:33:53.16\00:33:54.50
girl it's gonna take me
forever to do this recipe.
00:33:54.53\00:33:56.63
It's not that bad.
Look at all of this.
00:33:56.67\00:33:58.40
Yes, there's quite a bit here.
00:33:58.43\00:34:00.60
But I'll tell you,
you'll be so glad you did,
00:34:00.64\00:34:02.90
this is a wonderful recipe,
00:34:02.94\00:34:05.17
anytime it's
hard to find pumpkin
00:34:05.21\00:34:07.58
sometimes outside the holiday,
00:34:07.61\00:34:09.14
so I usually buy
the canned pumpkin.
00:34:09.18\00:34:11.08
What I'm gonna do
first is I am going to do
00:34:11.11\00:34:13.92
the Aquafaba and for all of you
00:34:13.95\00:34:16.28
who know about Aquafaba,
00:34:16.32\00:34:18.22
you can use it in savory dishes,
00:34:18.25\00:34:19.92
you can use it in sweet dishes,
00:34:19.95\00:34:21.39
you can use it
as whipped topping.
00:34:21.42\00:34:23.43
This I've already
started a little bit
00:34:23.46\00:34:25.66
because it takes some
time to make the peaks on them.
00:34:25.69\00:34:29.06
I always add
the cream of tartar,
00:34:29.10\00:34:31.47
that is a must
when you do Aquafaba
00:34:31.50\00:34:33.40
because it stays longer at peak,
00:34:33.44\00:34:35.60
sometimes it'll
loosen up a little bit
00:34:35.64\00:34:38.07
and I'll have to
do is re whip it.
00:34:38.11\00:34:39.97
If I haven't
used it fast enough.
00:34:40.01\00:34:41.74
So I already have my
garbanzo liquid here.
00:34:41.78\00:34:46.08
I have my confectioner sugar.
00:34:46.11\00:34:49.02
I have my
vanilla and I also have
00:34:49.05\00:34:51.85
my cream of tartar.
00:34:51.89\00:34:53.22
So I'm just gonna show,
00:34:53.25\00:34:54.59
you can see right now
this is barely peeking.
00:34:54.62\00:34:57.99
I'm gonna turn on my
blender and we can still talk
00:34:58.03\00:35:00.40
during this process.
00:35:00.43\00:35:01.76
I'm gonna say,
00:35:01.80\00:35:03.13
who in the world
came up with this.
00:35:03.16\00:35:04.50
I don't know.
00:35:04.53\00:35:05.87
How did they came with this out
from garbanzo water in the can.
00:35:05.90\00:35:08.80
I have no earthly idea,
00:35:08.84\00:35:10.41
but, Rendall, I
am so glad they did.
00:35:10.44\00:35:13.41
This is such an
awesome, awesome process.
00:35:13.44\00:35:17.31
Our good friend Alvin Mowry,
00:35:17.35\00:35:18.85
I remember when
you're telling him
00:35:18.88\00:35:20.52
how this would work,
he didn't believe it.
00:35:20.55\00:35:23.32
Oh, no, he said,
"There's no way."
00:35:23.35\00:35:25.02
He said, "That woman is crazy."
00:35:25.05\00:35:28.92
But I love it when it's done.
00:35:28.96\00:35:31.99
It's so light and airy.
00:35:32.03\00:35:34.26
And it does, it takes
00:35:34.30\00:35:37.13
probably about I would say,
00:35:37.17\00:35:40.77
four to five
minutes to get a really...
00:35:40.80\00:35:43.97
It does, you get
a really good peak.
00:35:44.01\00:35:46.37
Yeah.
00:35:46.41\00:35:48.01
You see, it's
starting to right now.
00:35:48.04\00:35:50.05
I think you make a
different flavors or just...?
00:35:50.08\00:35:53.01
I think, you can, I
have not tried that yet.
00:35:53.05\00:35:55.65
But I really think you can
make different flavors on this.
00:35:55.68\00:35:58.75
Let's see it all...
00:35:58.79\00:36:00.12
it starting to peak
right now, look at that.
00:36:00.16\00:36:03.26
Wow.
00:36:03.29\00:36:04.99
Now...
00:36:05.03\00:36:09.03
Pretty amazing stuff.
00:36:09.06\00:36:10.40
You see, it's...
00:36:10.43\00:36:11.77
You know, if I
was using it on top
00:36:11.80\00:36:13.74
of this torte for my frosting,
I would blend even longer,
00:36:13.77\00:36:18.44
I would put it
in the refrigerator
00:36:18.47\00:36:20.28
and cool it until I needed it.
00:36:20.31\00:36:22.61
I use this in
my pancakes, cakes,
00:36:22.64\00:36:25.51
and cool it until I needed it.
00:36:25.55\00:36:26.88
an airy lightness
like you would egg whites.
00:36:26.92\00:36:30.02
You know how when
you will make a meringue.
00:36:30.05\00:36:32.22
If you ever seen this on
a recipe book that I've had,
00:36:32.25\00:36:35.36
where somebody made
00:36:35.39\00:36:36.73
actually a
meringue out of this stuff.
00:36:36.76\00:36:38.86
It's amazing. Look at that.
00:36:38.89\00:36:40.96
I mean really, that's not bad.
00:36:41.00\00:36:42.60
So I've got this process down
00:36:42.63\00:36:44.43
and I'm just gonna
sit that right there.
00:36:44.47\00:36:46.27
And for sakes, Rendall,
00:36:46.30\00:36:47.80
I'm just gonna leave
that sitting right there.
00:36:47.84\00:36:49.94
I am going to
start my caramel sauce.
00:36:49.97\00:36:53.31
This is something that
00:36:53.34\00:36:54.68
just add so much to this recipe.
00:36:54.71\00:36:58.88
And I've got my almond creamer
00:36:58.91\00:37:03.72
and you can find
this at Walmart, Rendall.
00:37:03.75\00:37:07.26
I have seen this in
so many different places.
00:37:07.29\00:37:10.19
So it's not like you
can't find this anywhere.
00:37:10.23\00:37:13.09
It's very accessible.
00:37:13.13\00:37:15.16
We've seen it in all
the major stores really.
00:37:15.20\00:37:17.37
Actually, I've even
seen it in some that weren't.
00:37:17.40\00:37:20.74
I was surprised,
but I have found it
00:37:20.77\00:37:23.47
in almost every state
you and I've went into.
00:37:23.51\00:37:26.61
And he knows
that and you know why?
00:37:26.64\00:37:29.01
Because I really
like this stuff here.
00:37:29.04\00:37:32.71
That's what she
uses in her dandy blend.
00:37:32.75\00:37:34.58
I use it in.
00:37:34.62\00:37:36.45
Have we told them
about dandy blend,
00:37:36.48\00:37:37.89
surely you guys
know about dandy blend.
00:37:37.92\00:37:39.99
Oh, it is amazing.
00:37:40.02\00:37:42.06
Now one thing I want this to do
00:37:42.09\00:37:43.86
because I want something
like a caramel sauce here.
00:37:43.89\00:37:47.76
And I want this to
come to like a hard simmer,
00:37:47.80\00:37:52.10
almost like its boiling.
00:37:52.13\00:37:54.24
And I will put the lid on
there and start that process
00:37:54.27\00:37:57.17
even a little bit more.
00:37:57.21\00:38:00.61
There we go.
00:38:00.64\00:38:05.51
See it here on the side.
00:38:05.55\00:38:06.88
That gives off a
really good scent too.
00:38:06.92\00:38:08.52
How does it smell?
It smells wonderful.
00:38:08.55\00:38:09.92
So this is a caramel
flavor and I love that.
00:38:09.95\00:38:12.29
It makes it so
much easier for me.
00:38:12.32\00:38:14.36
Now there are several
ways to make a caramel sauce.
00:38:14.39\00:38:16.79
This was just a quick
and easy way to make it.
00:38:16.83\00:38:18.93
And I like...
00:38:18.96\00:38:20.30
Whenever I topped the cake here.
00:38:20.33\00:38:22.40
I like to put the
toasted pecans on there
00:38:22.43\00:38:25.67
and drizzle that caramel
sauce over the top, Rendall.
00:38:25.70\00:38:28.60
I have a question. Yes.
00:38:28.64\00:38:30.21
My dad loved caramel corn.
00:38:30.24\00:38:32.14
Is it possible
that you could put that
00:38:32.17\00:38:34.78
over a popcorn
00:38:34.81\00:38:36.14
and make a
caramel corn out of it?
00:38:36.18\00:38:37.51
Why couldn't you, we'll try that
00:38:37.55\00:38:38.88
because we like
popcorn, don't we?
00:38:38.91\00:38:40.45
We'll try that.
00:38:40.48\00:38:42.55
I don't see why you couldn't
00:38:42.58\00:38:43.92
because the consistency,
you can have that the same.
00:38:43.95\00:38:48.76
Okay, now this is my frosting.
00:38:48.79\00:38:53.83
I love the frosting.
00:38:53.86\00:38:55.20
I think there's
a bowl down here,
00:38:55.23\00:38:56.60
Honey, I'm gonna
use oops, oops, oops.
00:38:56.63\00:39:00.44
Don't mess off here.
00:39:00.47\00:39:02.40
Now that actually
is what I wanted to do.
00:39:02.44\00:39:05.04
I just forgot to
pull that lid off.
00:39:05.07\00:39:06.51
Good save. Good save?
00:39:06.54\00:39:08.28
Yeah.
00:39:08.31\00:39:10.05
And you'll see here
in just a little bit,
00:39:10.08\00:39:11.85
this will actually
thicken up for that reason.
00:39:11.88\00:39:16.65
Okay, I'm gonna
put that back on there.
00:39:16.69\00:39:19.25
Now, this is...
00:39:19.29\00:39:20.62
Oh, is there another bowl?
00:39:20.66\00:39:21.99
Yes. Can we have another bowl?
00:39:22.02\00:39:23.36
You're gonna need
this one for the torte.
00:39:23.39\00:39:25.49
Okay. So, let's
just change that.
00:39:25.53\00:39:27.40
And this bowl here.
00:39:27.43\00:39:28.80
I have my cream style cheese.
00:39:28.83\00:39:32.47
And there's many
brands out there too,
00:39:32.50\00:39:34.84
you have Lite Tofutti,
you have Follow Your Heart.
00:39:34.87\00:39:37.77
There's so many
different brands.
00:39:37.81\00:39:39.81
It doesn't matter to me.
00:39:39.84\00:39:41.84
They all really
primarily taste the same
00:39:41.88\00:39:43.85
and I again add a
little bit at a time.
00:39:43.88\00:39:46.98
As I'd rather have... As
long as they're non dairy.
00:39:47.02\00:39:48.48
As long as they're non
dairy, you've got that, Rendall.
00:39:48.52\00:39:51.65
I haven't used
dairy in so many years.
00:39:51.69\00:39:53.29
I won't know what to do
using some dairy anymore.
00:39:53.32\00:39:55.56
Now how much
flour are you putting
00:39:59.26\00:40:00.60
in there by the way?
00:40:00.63\00:40:01.96
Well, this is not flour,
this is confectionery sugar,
00:40:02.00\00:40:04.50
and I have it already
measured out to three cups,
00:40:04.53\00:40:07.90
and I don't have
to clean that off,
00:40:07.94\00:40:09.40
that's gonna be fine.
00:40:09.44\00:40:10.77
I'm gonna start out low.
00:40:10.81\00:40:12.14
If not you and I'd be
wearing this with black,
00:40:14.88\00:40:17.25
it's not gonna be
too pretty, Honey.
00:40:17.28\00:40:18.78
And this is gonna take the...
00:40:22.35\00:40:25.55
You know, that cream
sauces that you made,
00:40:25.59\00:40:28.66
the cream cheese frosting.
00:40:28.69\00:40:30.53
This is basically
what I'm replacing
00:40:30.56\00:40:33.46
with that cream cheese frosting.
00:40:33.50\00:40:37.23
Now when you're at the
state fair or fairgrounds,
00:40:37.27\00:40:40.20
how did they make
that cotton candies
00:40:40.24\00:40:42.77
that made out of
confectionery sugar,
00:40:42.80\00:40:45.81
how did they make that?
00:40:45.84\00:40:47.18
You know, Rendall?
I've never made it.
00:40:47.21\00:40:49.68
I don't like it. I
don't like it either.
00:40:49.71\00:40:51.41
It's just to me
like just sugar, sugar.
00:40:51.45\00:40:53.88
But I do believe
they take raw sugar,
00:40:53.92\00:40:56.25
put the color in there.
00:40:56.28\00:40:57.85
And there's this air
machine and it's just
00:40:57.89\00:41:00.02
where it's just
air sugar, honestly.
00:41:00.06\00:41:04.69
Okay. Coming together.
00:41:04.73\00:41:06.63
It is coming
together. Pretty creamy.
00:41:06.66\00:41:08.50
That's what I wanted to do.
00:41:08.53\00:41:10.43
Wow.
00:41:10.47\00:41:12.50
And I am gonna give this to you.
00:41:12.53\00:41:16.67
That's a big old long spoon,
00:41:16.71\00:41:18.04
and I should
have got a small one,
00:41:18.07\00:41:19.41
yes, and pull that on your side.
00:41:19.44\00:41:21.21
And I want you to start
spooning that in there for me.
00:41:21.24\00:41:26.11
Thank you.
00:41:26.15\00:41:27.48
Say when.
00:41:27.52\00:41:29.52
Keep one.
00:41:29.55\00:41:30.89
Now I'm gonna have you
hold off for just a moment.
00:41:35.76\00:41:40.26
I've gotta put my vanilla in
00:41:40.30\00:41:42.16
and you know it
doesn't take much liquid.
00:41:42.20\00:41:44.17
You could take a
tablespoon of milk,
00:41:44.20\00:41:46.60
Rendall, and overdo a frosting.
00:41:46.63\00:41:48.60
Right.
00:41:48.64\00:41:51.07
Yeah, I'm gonna up my blender.
00:41:51.11\00:41:52.54
Now I need some more of
the confectionery sugar.
00:42:01.88\00:42:04.69
Are we making a mess or what?
00:42:08.36\00:42:10.33
It's okay.
00:42:10.36\00:42:12.06
This is one of those
recipes where you want the kids
00:42:12.09\00:42:15.00
to come in the kitchen and help.
00:42:15.03\00:42:17.10
And then you could
say, oh, since you helped,
00:42:17.13\00:42:18.70
you clean it up.
00:42:18.73\00:42:20.07
Now, what was that
your daddy use to tell you
00:42:20.10\00:42:21.74
when you wanted to be a chef?
00:42:21.77\00:42:23.47
Well, my dad owned
restaurants and was a chef,
00:42:23.51\00:42:26.27
even in the Navy
for the officers.
00:42:26.31\00:42:28.68
And he always told me...
00:42:28.71\00:42:30.05
Go ahead and put some more in.
00:42:30.08\00:42:31.41
He said, before
you become a chef,
00:42:31.45\00:42:32.95
you have to learn how
to clean the kitchen first.
00:42:32.98\00:42:35.38
So my dad tricked
me for a few years
00:42:35.42\00:42:37.45
to clean all his dishes,
00:42:37.49\00:42:40.32
before he
trained me to be a chef.
00:42:40.36\00:42:44.83
Now do you see how that looks?
00:42:44.86\00:42:46.26
Sure. It's really good. It does.
00:42:46.29\00:42:48.83
I think one more good
spoon in here is gonna be great.
00:42:48.86\00:42:55.84
Wow.
00:42:55.87\00:42:57.21
It's kind of...
00:43:07.68\00:43:10.05
Now what's the
color I wanna call that?
00:43:10.09\00:43:12.25
Creamy color.
00:43:12.29\00:43:13.62
Kind of a creamy
color. It's kind of beige.
00:43:13.66\00:43:15.96
It does that because of
the cream cheese style...
00:43:15.99\00:43:18.39
Is that what it is?
00:43:18.43\00:43:19.76
That's what it causes that, yes.
00:43:19.79\00:43:21.13
Oh, man.
00:43:25.27\00:43:26.60
Good job.
00:43:30.24\00:43:32.57
Wrong way.
00:43:32.61\00:43:34.08
Look at that.
00:43:34.11\00:43:35.44
We're done with
this? Yes, we are.
00:43:35.48\00:43:36.85
You gonna put that
underneath actually, Rendall.
00:43:36.88\00:43:39.41
And I am going to
get a paper towel here
00:43:39.45\00:43:41.72
real quick to wipe my mess up.
00:43:41.75\00:43:45.39
So we can start on this torte.
00:43:45.42\00:43:48.36
Now, you know,
I've never made a torte
00:43:48.39\00:43:51.16
with the pumpkin
before and I wanted to try
00:43:51.19\00:43:53.46
and never made one vegan.
00:43:53.50\00:43:55.36
So this is a new recipe for
me that's in my new cookbook.
00:43:55.40\00:43:59.80
So you can just set that
right over there to the side.
00:43:59.83\00:44:04.37
And I'm gonna
set this back here.
00:44:04.41\00:44:06.47
We're gonna get
rid of some of these.
00:44:06.51\00:44:08.14
Now, you working on some
new cookbooks, aren't you?
00:44:08.18\00:44:10.55
You know what?
00:44:10.58\00:44:11.91
I am, I'm always
working on new cookbooks,
00:44:11.95\00:44:13.98
but I completed
the Simply Yummy Whole
00:44:14.02\00:44:17.12
and the Simply Yummy Fresh,
00:44:17.15\00:44:18.52
and I want to do
Simply Yummy Cakes,
00:44:18.55\00:44:20.52
or Simply Yummy Gluten Free.
00:44:20.56\00:44:21.89
I just want to
keep making recipes.
00:44:21.92\00:44:24.56
Okay, now I need
that big bowl down here.
00:44:24.59\00:44:29.40
And this is the order in
which we wanna start it out.
00:44:29.43\00:44:32.23
This is our flour.
00:44:32.27\00:44:33.74
So I'm gonna put
our flour in first.
00:44:33.77\00:44:36.97
Now what kind of flour is that?
00:44:37.01\00:44:38.37
That doesn't look white.
00:44:38.41\00:44:39.74
This is actually a
white wheat, but it's un...
00:44:39.77\00:44:42.71
You know, it's unrefined.
00:44:42.74\00:44:44.78
I just like a
good whole wheat flour,
00:44:44.81\00:44:47.42
or if you're gluten free,
my favorite is King Arthur.
00:44:47.45\00:44:50.49
I've tried so many
different gluten free
00:44:50.52\00:44:52.95
because I'm gluten free.
00:44:52.99\00:44:55.12
But this is has wheat in it.
00:44:55.16\00:44:57.99
But it's a whole wheat flour.
00:44:58.03\00:44:59.36
And you're right, it
does look a little darker,
00:44:59.39\00:45:02.13
but you can find it unbleached.
00:45:02.16\00:45:04.03
But just watch your flours
00:45:04.07\00:45:05.47
and try to get them as
unprocessed as possible.
00:45:05.50\00:45:08.40
Here is our sugar,
00:45:08.44\00:45:09.90
and this here is
a pure cane sugar.
00:45:09.94\00:45:11.81
Okay.
00:45:11.84\00:45:13.17
Our brown sugar,
00:45:13.21\00:45:15.48
which I need a little help
getting this out for right now.
00:45:15.51\00:45:19.11
Sometimes it sticks in here.
00:45:19.15\00:45:22.72
There we go.
00:45:22.75\00:45:24.75
And I want the almond
milk, if you'll hand that here,
00:45:24.79\00:45:27.99
Rendall, and
pour that in for me.
00:45:28.02\00:45:33.03
Like that and
then I'm going to do...
00:45:33.06\00:45:35.90
This is my fat.
00:45:35.93\00:45:37.67
I'm using the coconut cream here
00:45:37.70\00:45:39.57
right out of the can.
00:45:39.60\00:45:41.50
You can actually take water
00:45:41.54\00:45:44.01
and unsweetened
coconut like your dried coconut
00:45:44.04\00:45:47.64
and make your own coconut fat
00:45:47.68\00:45:49.31
if you don't
wanna buy it in the can.
00:45:49.34\00:45:52.21
But I'm gonna give that to you.
00:45:52.25\00:45:53.72
and then you're gonna hand
me that the hand mixer back
00:45:53.75\00:45:59.79
and we're gonna blend this.
00:45:59.82\00:46:01.32
Now, how many
cakes will that make?
00:46:07.83\00:46:09.40
Is it...
00:46:09.43\00:46:10.77
You know, I'm
seeing three layers here,
00:46:10.80\00:46:12.13
is that gonna make...
00:46:12.17\00:46:13.50
That's actually four layers,
but that's part of a torte.
00:46:13.54\00:46:16.17
When you do a torte, Rendall,
00:46:16.20\00:46:18.14
it actually, you
cut its two layers
00:46:18.17\00:46:21.31
and then you
actually cut it in half.
00:46:21.34\00:46:23.75
What is the
definition of a torte?
00:46:23.78\00:46:26.01
A torte is when
you don't actually...
00:46:26.05\00:46:28.25
You cut the cake
00:46:28.28\00:46:29.62
and you don't
frost the side of it.
00:46:29.65\00:46:31.09
So you've got
different layers in it.
00:46:31.12\00:46:33.25
And if you'll put
the pumpkin in for me,
00:46:33.29\00:46:37.19
I'm going to put the applesauce,
00:46:37.23\00:46:38.89
you've got the pumpkin
or do you need a spoon?
00:46:38.93\00:46:42.60
It will come out when it's warm.
00:46:42.63\00:46:44.00
Okay, and then...
00:46:47.14\00:46:48.97
I got a little extra
here. Did you get a little?
00:46:49.00\00:46:50.71
Oh, you're gonna
eat that, aren't you?
00:46:50.74\00:46:52.67
This is my cream of tartar.
00:46:52.71\00:46:54.64
This is my
seasoning, my salt, my vanilla,
00:46:54.68\00:46:59.71
my maple flavoring.
00:46:59.75\00:47:01.35
Maple flavoring just gives
this recipe such a good flavor.
00:47:01.38\00:47:06.25
And then my leavening.
00:47:06.29\00:47:10.63
It has the aroma,
00:47:10.66\00:47:11.99
a little bit of
a sweet potato too.
00:47:12.03\00:47:14.20
It does, doesn't it?
00:47:14.23\00:47:15.56
It's essentially a pie.
00:47:20.44\00:47:21.97
That is a lot of ingredients.
00:47:31.58\00:47:33.35
I know it is, but, Rendall,
this is such a good cake.
00:47:33.38\00:47:38.59
And you know, I left, thank you,
00:47:38.62\00:47:40.16
I eliminated the
butter in this recipe.
00:47:40.19\00:47:43.26
I eliminated the
oil in this recipe,
00:47:43.29\00:47:45.89
and that's what we got.
00:47:45.93\00:47:47.36
We talked about oil and no eggs
00:47:47.40\00:47:50.10
and no dairy for
the health reasons.
00:47:50.13\00:47:53.70
Yes, for our health reasons.
00:47:53.74\00:47:55.24
Let's just set that over
there to the side for me.
00:48:01.38\00:48:06.05
That's all it takes.
00:48:06.08\00:48:07.42
I know it looks like a
lot and it was a process.
00:48:07.45\00:48:10.49
But we're done, except
for putting it together
00:48:10.52\00:48:12.65
and baking it.
00:48:12.69\00:48:14.92
I'm gonna let
you hold this for me
00:48:14.96\00:48:16.56
and I'm gonna
put it in our pans.
00:48:16.59\00:48:18.19
Now, how long
does it take to bake?
00:48:24.00\00:48:26.00
You know, I always bake
it for about 30, 35 minutes.
00:48:26.03\00:48:30.47
And I stick a toothpick in there
00:48:30.51\00:48:33.27
to make sure it's done.
00:48:33.31\00:48:34.64
Now, if the top
starts to get a little brown,
00:48:34.68\00:48:37.55
you can cover that
with aluminum foil.
00:48:37.58\00:48:41.12
There are some
really neat products
00:48:41.15\00:48:42.75
on the market
now that you can use,
00:48:42.78\00:48:45.49
where you
actually wet these bands
00:48:45.52\00:48:48.56
that go alongside of your cake
00:48:48.59\00:48:50.33
and nothing gets
brown on the side...
00:48:50.36\00:48:52.39
On the sides or on the top
00:48:52.43\00:48:54.10
and it just
keeps a perfect form.
00:48:54.13\00:48:56.90
Okay, you're done with that.
00:48:56.93\00:48:58.30
And you know
what? I'll put this...
00:48:58.33\00:49:00.54
Gonna put it over
there, mind your way.
00:49:00.57\00:49:02.30
Sorry. You wanna dance here?
00:49:02.34\00:49:03.77
I make we're dancing a little.
00:49:03.81\00:49:05.17
And then this goes in
the oven at 350 degrees.
00:49:08.44\00:49:10.95
Three fifty for how long?
00:49:10.98\00:49:12.31
Three hundred and fifty
for that 30, 35 minutes.
00:49:12.35\00:49:14.85
And if you need to go
five minutes, 10 minutes,
00:49:14.88\00:49:17.09
do it, that's fine.
00:49:17.12\00:49:19.95
Now we're totally
done with that process.
00:49:19.99\00:49:22.16
We're gonna bake this off,
00:49:22.19\00:49:23.63
but because of
time you know what?
00:49:23.66\00:49:26.70
You see the process here,
00:49:26.73\00:49:28.70
you see how we have these cakes.
00:49:28.73\00:49:30.40
Here's one here that I cut.
00:49:30.43\00:49:32.47
And to do a torte,
00:49:32.50\00:49:34.30
the best thing is to actually
00:49:34.34\00:49:38.81
frost the outside first.
00:49:38.84\00:49:41.98
And you don't want to
frost the side of the cake,
00:49:42.01\00:49:45.35
just the outside.
00:49:45.38\00:49:47.02
You just want it to
appear in the layer.
00:49:47.05\00:49:48.85
You just want it to
appear in the layers really
00:49:48.88\00:49:51.19
and you just do a thin
coating right in the middle.
00:49:51.22\00:49:56.56
But as you can see I
got a little too much
00:49:56.59\00:49:58.46
on the other one that we had.
00:49:58.49\00:50:00.26
Okay, this is the
inside of my torte.
00:50:00.30\00:50:03.10
Okay.
00:50:03.13\00:50:04.47
So are these gonna be...
00:50:07.67\00:50:09.40
And then you just invert them,
you just keep coming up and up.
00:50:09.44\00:50:12.87
Folks, anytime you want to
eat healthy, you can do it.
00:50:12.91\00:50:15.88
It's not that hard.
00:50:15.91\00:50:17.25
And if you would
like to talk to Rendall
00:50:17.28\00:50:18.61
and I or maybe to host
a seminar in your town,
00:50:18.65\00:50:22.05
you can just call us anytime.
00:50:22.08\00:50:23.95
The information is
always here at 3ABN.
00:50:23.99\00:50:26.65
Also you can go
out on the internet
00:50:26.69\00:50:29.29
and find their
recipes at 3ABN.org.
00:50:29.32\00:50:32.49
So if we're
moving a little fast,
00:50:32.53\00:50:34.66
and there was a
process that you missed.
00:50:34.70\00:50:36.90
They do have
these recipes there.
00:50:36.93\00:50:38.83
So you can
always get them there,
00:50:38.87\00:50:40.20
always available.
00:50:40.24\00:50:41.57
I know a lot of people
00:50:41.60\00:50:42.94
that will go online to 3ABN.org,
00:50:42.97\00:50:45.44
print these recipes off
and put them in your files.
00:50:45.47\00:50:48.44
We have really
enjoyed us so much here today.
00:50:48.48\00:50:51.65
And hopefully
you will contact us
00:50:51.68\00:50:54.35
to come and do a
seminar at your church.
00:50:54.38\00:50:56.38
And again, my
husband's a great musician,
00:50:56.42\00:50:58.72
so he's always
available to come to your church
00:50:58.75\00:51:01.96
to play his harmonicas,
00:51:01.99\00:51:03.53
it's absolutely beautiful music.
00:51:03.56\00:51:05.16
Thank you.
00:51:05.19\00:51:06.53
I have enjoyed the
Thanksgiving holiday.
00:51:06.56\00:51:08.36
It's one of my
very, very favorite.
00:51:08.40\00:51:10.57
It's a time that we get together
00:51:10.60\00:51:12.30
and reminisce over
what we're thankful for.
00:51:12.33\00:51:15.24
And we have so
much to be thankful for,
00:51:15.27\00:51:17.21
sometimes I think
we take it for granted,
00:51:17.24\00:51:19.77
but Thanksgiving is my very
favorite holiday of the year.
00:51:19.81\00:51:23.04
So here is the information
you need to contact us.
00:51:23.08\00:51:28.32
If you would
like to invite Melody
00:51:28.35\00:51:29.98
to hold one of her
health events in your area,
00:51:30.02\00:51:32.69
she would love to hear from you.
00:51:32.72\00:51:34.56
Find out more about her plant
based cooking health seminars,
00:51:34.59\00:51:38.36
as well as her amazing cookbooks
00:51:38.39\00:51:40.60
by visiting her website,
00:51:40.63\00:51:42.33
MelodyPrettyman.com.
00:51:42.36\00:51:44.77
That's MelodyPrettyman.com.
00:51:44.80\00:51:47.87
You may also call
her at 740-398-6491.
00:51:47.90\00:51:54.01
That's 740-398-6491.
00:51:54.04\00:51:59.15
Or write to her At
Your Healthy Helper,
00:51:59.18\00:52:02.38
PO Box 521,
Alvarado, Texas 76009.
00:52:02.42\00:52:08.92