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 today cooking show
00:01:08.73\00:01:11.93
here at 3ABN.
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My name is Melody
Caviness, Chef Melody Caviness.
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And I'm here with
the half of our ministry
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Rendall Caviness,
which is my husband.
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And he's the official
taster in case you didn't know.
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Rendall loves
to taste, eat food.
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And I'm glad he does
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because he helps me
with a lot of my recipes.
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Yes.
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So this is a new
burger that we have created.
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I have created, I should say,
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and my husband loves to eat it.
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Now, how many
burgers did you make?
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Well, this is my
fourth. That's what I thought.
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Well, no, I
created one yesterday.
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So by accident
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because it was
something I needed.
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I have a special
diet needs right now.
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And so I created a
new burger yesterday
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so this is four or five.
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Four or five, probably the last,
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I called this the
ultimate or the awesome burger
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So hopefully it...
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How'd you get started
with this last burger?
00:02:03.65\00:02:06.96
My husband has a friend.
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He's part of a Zoom
with his classmates.
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Now, Rendall,
when did you graduate?
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Do I have to say that? 1965.
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1965 was when he graduated
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and I love it because
all his friends are online,
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you know, and they're
doing these Zoom classes,
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I get so tickled at them.
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One of them,
Larry sent me an email
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and he said, Melody,
I've seen this recipe on face,
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no, I think it was Google.
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He ran into this recipe,
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he said, "Can
you make this vegan?
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Can you do something like this?"
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So I said, "Sure, sure. I
can do it. Send it to me."
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Oh my and I got in the kitchen
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I always pray
before I start a recipe
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and ask God to give me
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what I need the
knowledge to make the recipe.
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And it really turned out
great. I was proud of it.
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And we had a Zoom class
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to where I did the
burger for them on Zoom
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and they really liked it.
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They were very receptive to it
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and glad that
we did that recipe.
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So this is my awesome burger
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and, Rendall, if you could
read the ingredients for us,
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we're gonna get
started on this recipe.
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That was a lot of
ingredients, wasn't it?
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But they're good. They are.
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And you know,
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this is the first burger
recipe that I created, Rendall,
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that doesn't have fat.
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There's no added fat
like nuts, seeds, avocado.
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I don't normally
use oil in my cooking,
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but this is absolutely
no fat added to this recipe.
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And you can't
tell the difference.
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You can't. It really is hearty.
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I mean, it sticks with you.
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Now, for the sake of
time, because we are on TV,
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I went ahead and sauted
my mushrooms and my onions.
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I like to use just
a little bit of water
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and enough to saute them
down to where there's no liquid
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because we don't
want this too wet.
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So I'm actually going to let you
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get started here, Rendall.
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Let me get this off for you.
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And we're just going to dump,
and I'm gonna give you a spoon,
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so you don't have
to use your hands,
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you're ahead of me.
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You're ahead of me today.
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Now that is the lentils.
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And when I cook the lentils,
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folks, I just
barely cook these lentils,
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because I want
them to be nice and dry.
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And I need
something for a little crunch.
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I give you the
garbanzos, and the beets.
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The beets add
some really good color.
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Beets are good anytime.
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Oh, I know, I love
beets, you and I both do.
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And, of course, the
nutritional yeast flakes.
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Now I went
ahead and put my onion
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and garlic powder together
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for the sake of just
having too many dishes.
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This is the
chipotle and the cayenne.
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That's the one I
have trouble pronouncing.
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Yeah, it's okay,
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but you don't have a
problem eating it, do you?
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No. No, you don't.
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And then do about half of that
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little, maybe a little more
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'cause I think I
put too much in there.
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You got it.
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And then we are gonna
add my favorite parsley
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and we had rosemary already.
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And, folks, I like
to use fresh when I can.
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So I am going to ask my husband
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to get started on
the food processor here.
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This is so hard, in you go.
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Hang on.
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It's not as noisy
as a Vitamix. Oh my.
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No, no, no, no, no,
nothing like a Vitamix.
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And see it's
blending in there nice.
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Right.
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Let's see.
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I'm gonna move some of
that down a little bit.
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It doesn't have
to go much at all.
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Smells really well, nice.
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It smells good
even before it's cooked,
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doesn't it?
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I'm just gonna
pulse a little bit there.
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If you'll take
that lid off for me,
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we're gonna pour
it right in here.
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All right.
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I'm gonna give
you the dirty job.
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How about that?
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Get rid of that for me.
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Look at that.
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It's actually almost
looks like hamburger meat.
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I was gonna say, it
already looks like meat.
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With the color
of, you can use beets,
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you can use red
beans, you can use kidney
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and a lot of time
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that will change the
color of the beet too.
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Now, I'm gonna add just,
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I only like that's the only salt
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I've added to the recipe.
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So the recipe
says salt to taste.
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Now I'm gonna let you stir
that while I get my gloves on.
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I like to get my
hands in the food, folks.
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Rendall likes to get
his hands on the food.
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I just like to
get my hands in it.
00:08:01.81\00:08:04.71
We make a great team, don't we?
00:08:04.75\00:08:06.08
Yes, we do.
00:08:06.11\00:08:09.08
I like to cook.
And you're glad I do.
00:08:09.12\00:08:10.75
I was gonna ask you
about some of those burgers
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that are some of
the major burger stores.
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What is the benefit
of this health wise,
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as opposed to the ones
that you can buy prepared
00:08:19.16\00:08:22.76
that are vegan?
00:08:22.80\00:08:24.27
What are the pros and cons?
00:08:24.30\00:08:25.63
Number one, the stabilizers,
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you know, the
additives that they put in them
00:08:27.27\00:08:29.70
and what I've
noticed most of all is
00:08:29.74\00:08:31.97
whenever you're buying
these burgers already made,
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you would not believe
00:08:37.18\00:08:38.61
how much fat is
in these burgers.
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I know one of
the popular burgers
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that's out right now
00:08:44.29\00:08:45.62
that you see at some of
your restaurants, your chains,
00:08:45.65\00:08:47.66
and they're starting
to sell them in the store.
00:08:47.69\00:08:50.73
They have over 75% fat.
00:08:50.76\00:08:53.76
And that's not
fat from the product,
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that's fat from
what they've added to it.
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I've got my gloves on
00:08:59.13\00:09:00.84
and actually it
holds up really nice.
00:09:00.87\00:09:05.17
And I can make my burger
as big, fat as I want to.
00:09:05.21\00:09:10.45
And then I just put a
browning on my burger,
00:09:10.48\00:09:14.72
just enough to put that
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like golden touch on both sides.
00:09:16.82\00:09:20.52
You can use a griddle, folks.
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And the longer this
sits, the more it adapts,
00:09:23.12\00:09:27.70
you know, takes
on that moisture.
00:09:27.73\00:09:29.96
And it tightens
up a little bit more.
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Those really look
like the real thing.
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I know.
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Don't you love them?
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Oh, I know you love them.
00:09:40.41\00:09:43.38
I get normally eight
thick burgers out of here.
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Right.
00:09:48.78\00:09:50.69
One of the things I
do on this burger is,
00:09:50.72\00:09:53.46
because I don't want to
cook it all the way in the pan,
00:09:53.49\00:09:57.89
because if I cook it
all the way in the pan,
00:09:57.93\00:10:00.63
I'll get more
browning on the outside
00:10:00.66\00:10:02.16
than I will in the middle.
00:10:02.20\00:10:03.53
So as soon as I
get that browning
00:10:03.57\00:10:06.07
on both sides, Rendall,
00:10:06.10\00:10:07.70
I put it in the oven
00:10:07.74\00:10:09.07
for probably
about 15 to 20 minutes.
00:10:09.10\00:10:11.97
And then it's ready to go.
00:10:12.01\00:10:13.34
And I'm gonna move some
of this over to the side,
00:10:13.38\00:10:15.34
if you don't mind.
00:10:15.38\00:10:18.41
And I hear it
cooking there right now
00:10:18.45\00:10:20.52
and I'm going to grab
00:10:20.55\00:10:23.99
the ones I've
already made in the oven.
00:10:24.02\00:10:26.59
They're hot, hot, hot.
00:10:26.62\00:10:28.06
Now, if you notice,
00:10:31.63\00:10:32.96
there is no oil on
the top of my sheet.
00:10:32.99\00:10:37.07
I do put a little
oil on the bottom,
00:10:37.10\00:10:38.83
just for my, to
keep my paper down.
00:10:38.87\00:10:42.70
So I think I
have a bowl right here
00:10:42.74\00:10:46.51
and, Rendall, if
you'll grab you a bun there,
00:10:46.54\00:10:49.88
guess what you get to do?
00:10:49.91\00:10:51.81
All right.
00:10:51.85\00:10:53.18
And I can hear the
burger starting to,
00:10:53.21\00:10:55.85
and if you cook it
on a lower heat, folks,
00:10:55.88\00:10:58.05
you don't have to worry
about it sticking so much.
00:10:58.09\00:11:01.16
You know, I use a lot
of pans that are nonstick.
00:11:01.19\00:11:04.16
So if I keep it
on a medium to low,
00:11:04.19\00:11:06.36
and just let it
cook a little bit longer
00:11:06.39\00:11:08.20
to get that browning.
00:11:08.23\00:11:09.56
Some people just might
want to put it into the oven
00:11:09.60\00:11:11.87
and do their browning along
with their baking, that's fine.
00:11:11.90\00:11:14.84
But let's get you
a little spoon here.
00:11:14.87\00:11:19.21
And what do you
like on your burger?
00:11:19.24\00:11:21.04
I like, now, what
kind of mayonnaise is it?
00:11:21.08\00:11:24.05
It's a vegan mayonnaise. Right.
00:11:24.08\00:11:25.91
Most of the
stores nowadays, Rendall,
00:11:25.95\00:11:28.18
even Walmart, Kroger,
00:11:28.22\00:11:31.22
depending on where you live,
00:11:31.25\00:11:32.99
they have vegan
mayonnaise on the shelves
00:11:33.02\00:11:34.99
I'm glad you did that.
I like it on both sides.
00:11:35.02\00:11:36.86
I know you do. I did it for you.
00:11:36.89\00:11:38.23
I'm not so much on the mustard,
00:11:38.26\00:11:39.59
but I know you like the mustard.
00:11:39.63\00:11:40.96
I do. I like mustard
and you probably want.
00:11:41.00\00:11:43.80
Oh yeah, ketchup.
You want ketchup too.
00:11:43.83\00:11:45.80
See, I knew you were
a ketchup kind of guy.
00:11:45.83\00:11:49.10
Now there are
specialty ketchups up there
00:11:49.14\00:11:51.07
that you like
better than others.
00:11:51.11\00:11:53.21
Well, in a lot of
the stores as well now,
00:11:53.24\00:11:56.18
they have ketchups
00:11:56.21\00:11:57.95
that are made
with raisins and fruit
00:11:57.98\00:12:00.55
because ketchup
really has a lot of salt, oil
00:12:00.58\00:12:04.59
and sugar, lots of sugar in it.
00:12:04.62\00:12:06.92
So if you're
watching your sugar intake,
00:12:06.96\00:12:09.16
especially with
your immune system,
00:12:09.19\00:12:11.33
I suggest buying a
ketchup that is sugar-free.
00:12:11.36\00:12:16.16
And can you tell the difference?
00:12:16.20\00:12:17.73
No. Because
you're a ketchup eater.
00:12:17.77\00:12:19.10
I'm not.
00:12:19.13\00:12:20.84
Oh, let me...
00:12:20.87\00:12:22.20
You gotta have
it with oven fries.
00:12:22.24\00:12:23.57
That's for sure. Yes.
00:12:23.61\00:12:24.94
He loves it with his oven fries.
00:12:24.97\00:12:26.57
I'm gonna grab you a pickle.
00:12:26.61\00:12:28.21
You're gonna eat this,
so it's okay for me to do.
00:12:28.24\00:12:29.78
Oh, yeah. I haven't
had breakfast by the way.
00:12:29.81\00:12:31.78
Oh, you haven't? No.
00:12:31.81\00:12:33.15
Shame on your
wife. Shame on her.
00:12:33.18\00:12:35.12
She was busy. She was.
00:12:35.15\00:12:37.25
You know what?
00:12:37.29\00:12:38.62
You can take a bite
if you would like to.
00:12:38.65\00:12:42.32
I can't stop at one.
00:12:42.36\00:12:44.89
No, you can do
that, but I will warn you,
00:12:44.93\00:12:47.40
there is quite a
bit of ketchup on there.
00:12:47.43\00:12:48.96
So you might
know, hmm-mm, there is.
00:12:49.00\00:12:51.30
'Cause I know where
that ketchup's gonna land.
00:12:51.33\00:12:54.04
I'll just eat over this.
00:12:54.07\00:12:57.44
Is it good? Is it good?
00:12:57.47\00:13:01.58
How's that taste? Good?
00:13:01.61\00:13:05.45
You gotta try
this. It's really good.
00:13:05.48\00:13:08.75
Well, that's the newest burger.
00:13:08.78\00:13:11.72
I hope you guys will try it
00:13:11.75\00:13:14.02
and we'll just go
on to the next recipe.
00:13:14.06\00:13:15.62
How about that?
Sounds good to me.
00:13:15.66\00:13:17.13
They're gonna love it
00:13:17.16\00:13:18.49
For the chicken
style potato salad,
00:13:18.53\00:13:19.86
you'll need:
00:13:19.89\00:13:21.23
That was mouthful too. It was.
00:14:06.57\00:14:09.34
You've had this
potato salad, haven't you?
00:14:09.38\00:14:10.91
Yes, I hope to have it soon.
00:14:10.95\00:14:13.82
Knowing you, you will.
00:14:13.85\00:14:16.42
You know, this
is how many for me
00:14:16.45\00:14:19.25
on the potato salads,
00:14:19.29\00:14:20.62
is this four or five.
00:14:20.66\00:14:22.59
I'm running out...
00:14:22.62\00:14:24.26
I can remember three
and I think there's four.
00:14:24.29\00:14:26.36
Yes.
00:14:26.39\00:14:27.73
I think the
roasted potato salad,
00:14:27.76\00:14:29.50
the dill, lemon
dill potato salad
00:14:29.53\00:14:32.07
and the southern potato salad.
00:14:32.10\00:14:33.84
And Alexa, your granddaughter
likes the first one.
00:14:33.87\00:14:37.37
My
granddaughter, for her birthday
00:14:37.41\00:14:39.54
I always give her a gift,
of course, and a big bowl.
00:14:39.57\00:14:43.91
I talk a bowl this
size. This big right here.
00:14:43.95\00:14:46.51
A potato salad
00:14:46.55\00:14:47.88
and within two days
this little hundred pound,
00:14:47.92\00:14:50.45
14 old girl can wolf
down that potato salad.
00:14:50.49\00:14:53.76
And I don't have
to give her a gift,
00:14:53.79\00:14:55.12
but of course,
she's my granddaughter.
00:14:55.16\00:14:56.49
I do.
00:14:56.52\00:14:57.86
This one is a chicken style,
00:14:57.89\00:14:59.83
which, this is packed
with protein, Rendall.
00:14:59.86\00:15:02.56
It's a little bit different.
00:15:02.60\00:15:04.50
Some of you folks out
there might even be on a diet
00:15:04.53\00:15:07.74
where you're
eliminating your carbs.
00:15:07.77\00:15:09.90
I say complex
carbohydrates are good for you,
00:15:09.94\00:15:12.84
but let's just say you are.
00:15:12.87\00:15:14.64
And you're thinking, wow,
00:15:14.68\00:15:16.01
I'd really like
to try this recipe.
00:15:16.04\00:15:17.71
I would just suggest
if you were doing that
00:15:17.75\00:15:20.18
to lightly steam
some cauliflower florets,
00:15:20.22\00:15:24.45
then bake them in the oven
to get them really done crispy.
00:15:24.49\00:15:27.32
'Cause you don't
want a mushy potato salad
00:15:27.36\00:15:29.69
and then use the
cauliflower, Rendall,
00:15:29.72\00:15:31.96
instead of the potatoes
if that's what you wanna do.
00:15:31.99\00:15:34.56
I always use organic
potatoes and this man,
00:15:34.60\00:15:37.60
he can tell the difference.
00:15:37.63\00:15:38.97
There's a big difference.
I bought non-organic...
00:15:39.00\00:15:40.47
Substantial. There is.
00:15:40.50\00:15:41.84
I bought non-organic
00:15:41.87\00:15:43.20
and because we,
in our local town,
00:15:43.24\00:15:45.57
I can't find them.
00:15:45.61\00:15:46.94
I have to go to
Columbus to pick them up.
00:15:46.98\00:15:48.61
And I bought a
few and cooked them
00:15:48.64\00:15:49.98
and he kept saying, what's
wrong with these potatoes?
00:15:50.01\00:15:51.71
And I'm like, I don't know.
00:15:51.75\00:15:53.25
I can't tell the
difference really.
00:15:53.28\00:15:55.08
I want you to know I went
and bought the organic again
00:15:55.12\00:15:57.92
and he said, now
these potatoes are better.
00:15:57.95\00:16:00.36
Right.
00:16:00.39\00:16:01.72
And so he's the
one that did that.
00:16:01.76\00:16:03.09
I have a big chunk here,
which is usually about a pound,
00:16:03.12\00:16:06.76
14 ounces to a
pound on the tofu.
00:16:06.80\00:16:09.76
I've already squeezed
00:16:09.80\00:16:11.13
as much of the
water out as I can.
00:16:11.17\00:16:13.97
And I'm gonna slice
it right down the middle,
00:16:14.00\00:16:17.17
and then I'm
gonna make my cubes.
00:16:21.81\00:16:24.48
And you remember
back in the day, Rendall,
00:16:34.42\00:16:37.06
when they had Shake 'n Bake,
00:16:37.09\00:16:38.93
when you'd watch it on
TV and they'd come out.
00:16:38.96\00:16:41.46
I remember a little girl said
00:16:41.50\00:16:42.86
we had Shake 'n
Bake and I helped.
00:16:42.90\00:16:44.27
And she was from the south.
00:16:44.30\00:16:45.63
Very strong Southern...
Very strong Southern accent.
00:16:45.67\00:16:48.20
Okay.
00:16:49.80\00:16:51.14
I've got my
nutritional yeast flakes.
00:16:51.17\00:16:54.51
I'm gonna hand
that to you, honey.
00:16:54.54\00:16:56.78
And then I have my
chicken style seasoning.
00:16:56.81\00:17:02.18
And so I'm just gonna kinda
shake that around a little bit.
00:17:02.22\00:17:05.12
I do this on purpose.
00:17:05.15\00:17:06.65
And then I put my tofu in here.
00:17:11.46\00:17:14.86
Now, normally I have a pan
00:17:14.90\00:17:18.20
that I put in the oven
00:17:18.23\00:17:19.83
with this tofu
00:17:22.87\00:17:24.21
once I've dredged it or shake,
00:17:24.24\00:17:28.18
shook it, shook it, shook it.
00:17:28.21\00:17:30.25
Where's my
English? It's in there.
00:17:30.28\00:17:31.75
Where's my English? Shook it up.
00:17:31.78\00:17:34.22
Look it here.
00:17:34.25\00:17:35.58
You talk about so easy, guys,
00:17:35.62\00:17:38.69
but it's already shaken up.
00:17:38.72\00:17:41.06
It's already all
coated, nice and coated.
00:17:41.09\00:17:44.09
Each piece here has
a nice coating on it.
00:17:44.13\00:17:48.23
Works really well. It does.
00:17:48.26\00:17:49.60
And I just put that on the pan.
00:17:49.63\00:17:52.83
Now I already pre-prepared
some of the tofu for you
00:17:52.87\00:17:56.00
because it would take too long.
00:17:56.04\00:17:57.67
But normally what I do is
00:17:57.71\00:17:59.07
I take this tofu here
and I put it on a pan.
00:17:59.11\00:18:03.71
I always use parchment paper
00:18:03.75\00:18:05.95
because I don't
use oil to cook with.
00:18:05.98\00:18:09.02
So I would just spread that out,
00:18:09.05\00:18:10.95
put it in the oven 350 degrees
00:18:10.99\00:18:14.16
for probably
about 20 to 30 minutes.
00:18:14.19\00:18:18.29
Every oven is different.
00:18:18.33\00:18:19.83
So you don't cook that
at what's best for you.
00:18:19.86\00:18:23.57
You'll see it. It'll
have that golden on it.
00:18:23.60\00:18:26.23
And here is what the
tofu looks like, Rendall,
00:18:26.27\00:18:29.94
when we take it out of the oven.
00:18:29.97\00:18:32.67
Doesn't that look
nice? Looks very nice.
00:18:32.71\00:18:34.88
You always like
this tofu, don't you?
00:18:34.91\00:18:36.58
Thank you. He
eats it all the time.
00:18:36.61\00:18:38.05
He loves it.
00:18:38.08\00:18:39.41
But you liked chicken before.
00:18:39.45\00:18:42.28
You used to eat
chicken, didn't you?
00:18:42.32\00:18:43.65
So-so. So-so.
00:18:43.69\00:18:45.02
Well, let's get to
making the potato salad.
00:18:45.05\00:18:48.22
Why don't we go ahead
and dump the potatoes in.
00:18:48.26\00:18:50.36
Here's a spoon for you.
00:18:50.39\00:18:51.73
And then I'm just gonna go ahead
00:18:56.43\00:18:57.77
and put some of the...
00:18:57.80\00:19:00.00
Oh, is that enough tofu for you?
00:19:00.04\00:19:01.50
Oh, yeah. Okay.
00:19:01.54\00:19:02.87
And then we have celery.
00:19:02.90\00:19:04.87
I love fresh vegetables.
00:19:04.91\00:19:08.04
Radishes, who would have thought
00:19:08.08\00:19:09.54
radishes in a potato salad,
00:19:09.58\00:19:11.11
but it works
really good, doesn't it?
00:19:11.15\00:19:13.58
Fresh cucumbers, yum.
00:19:13.62\00:19:17.55
Now these olives are
pretty available now,
00:19:17.59\00:19:19.95
I've seen them
in Walmart, Kroger,
00:19:19.99\00:19:22.52
most, every grocery
store that I've shopped at,
00:19:22.56\00:19:24.86
I've noticed that they have
the green olives in the can.
00:19:24.89\00:19:29.60
Now I'm gonna add
00:19:29.63\00:19:30.97
a little more
nutritional yeast flakes here.
00:19:31.00\00:19:34.57
My mustard powder,
00:19:34.60\00:19:37.31
my garlic powder.
00:19:37.34\00:19:39.14
I've never put garlic
powder in a potato salad before,
00:19:39.17\00:19:42.34
but it really
works in this one here.
00:19:42.38\00:19:44.08
You taught me
something about olives
00:19:44.11\00:19:45.45
that I didn't know.
00:19:45.48\00:19:46.82
I always thought they were green
00:19:46.85\00:19:48.18
and dark olives.
00:19:48.22\00:19:49.75
I didn't understand that
there was a difference in what.
00:19:49.78\00:19:53.12
Well, black
olives have a chemical
00:19:53.15\00:19:55.82
they use in them
to turn them black,
00:19:55.86\00:19:57.19
but when they're
ripe and on the tree,
00:19:57.23\00:19:59.36
they have brown spots
and they're green normally.
00:19:59.39\00:20:03.70
And if you'll hand
me that spoon there?
00:20:03.73\00:20:07.64
That was my.
00:20:07.67\00:20:09.00
You know, you could
put more dill in this,
00:20:09.04\00:20:12.24
that's depending on you.
00:20:12.27\00:20:14.71
Your likening, but I love dill.
00:20:14.74\00:20:17.48
And this is the first recipe
00:20:17.51\00:20:18.85
that I've made a
potato salad with
00:20:18.88\00:20:20.92
that I didn't
put lemon juice in.
00:20:20.95\00:20:22.68
Did you notice that?
I didn't notice that.
00:20:22.72\00:20:25.35
You don't notice how I make it.
00:20:25.39\00:20:27.29
You just notice that I make it.
00:20:27.32\00:20:28.76
I just know the
end result, that's all.
00:20:28.79\00:20:30.99
And this is my vegan mayo
00:20:31.03\00:20:34.43
and, folks, you can use a recipe
00:20:34.46\00:20:36.46
out of one of your
favorite cookbooks,
00:20:36.50\00:20:39.17
maybe out of one of mine,
00:20:39.20\00:20:41.10
or you can buy it at the store.
00:20:41.14\00:20:43.37
I know everybody is
busy working these days.
00:20:43.41\00:20:45.97
I'm gonna need the rest of that.
00:20:46.01\00:20:50.21
Yes. Let's just, let
me put that right here.
00:20:50.25\00:20:54.62
Okay. Thank you.
00:20:54.65\00:20:57.55
And you know, I
always in my recipes, folks,
00:20:57.59\00:21:01.16
I say salt to taste.
00:21:01.19\00:21:03.59
My salt to taste
00:21:03.63\00:21:04.96
might not be your salt to taste.
00:21:04.99\00:21:06.53
I did throw some in there
00:21:06.56\00:21:08.43
probably about a
teaspoon worth at best.
00:21:08.46\00:21:12.63
I know my husband likes
things with salt in them.
00:21:12.67\00:21:15.10
I really don't
eat that much salt.
00:21:15.14\00:21:18.14
And so for that reason,
00:21:18.17\00:21:19.67
I let you decide what you want.
00:21:19.71\00:21:21.61
How does that look, Rendall?
00:21:21.64\00:21:22.98
That looks really
good. Really good.
00:21:23.01\00:21:26.11
I expected you to
say that, you know that.
00:21:26.15\00:21:29.88
Yum, yum.
00:21:29.92\00:21:31.92
Do you wanna try some? Sure.
00:21:31.95\00:21:33.66
You know, this is your bowl.
00:21:33.69\00:21:35.02
That's my bowl?
That's your bowl.
00:21:35.06\00:21:36.39
I bought that for you.
00:21:36.42\00:21:37.76
And where's my spoon?
00:21:37.79\00:21:39.13
Your spoon's right here.
00:21:39.16\00:21:42.53
Would you like to
try that? I would.
00:21:42.56\00:21:44.10
Tell me if it
tastes good or not.
00:21:44.13\00:21:48.00
I can't wait for the day
he actually tries something
00:21:48.04\00:21:51.54
and he says, I don't like it.
00:21:51.57\00:21:54.11
Oh... Really good.
00:21:54.14\00:21:55.48
You know, he did.
00:21:55.51\00:21:56.85
I made a white bean
chili and my sweet husband,
00:21:56.88\00:21:59.18
we had been married a year.
00:21:59.21\00:22:00.55
You've seen that
look on his face.
00:22:00.58\00:22:01.92
And I said, how do
you like that chili?
00:22:01.95\00:22:03.49
And he looked at me and he said,
00:22:03.52\00:22:05.75
you don't have to
cook that one again
00:22:05.79\00:22:07.76
And I said...
I'm a Southern boy.
00:22:07.79\00:22:09.56
He is. Chili is not fine.
00:22:09.59\00:22:11.19
That's what he said. He said...
00:22:11.23\00:22:12.79
I mean, it tasted good,
00:22:12.83\00:22:14.16
but that's not what
I assumed to be chili.
00:22:14.20\00:22:16.36
So I've never made the
white bean chili again.
00:22:16.40\00:22:18.63
Well, we're going to
go on to our next recipe,
00:22:18.67\00:22:20.87
which is the simple slaw.
00:22:20.90\00:22:22.47
You like the
mayonnaise in that recipe.
00:22:42.26\00:22:43.59
Yes, I do. I guarantee you do.
00:22:43.63\00:22:45.09
I like lemon in
everything. So I love lemon.
00:22:45.13\00:22:47.86
But you know, this
recipe here was a design.
00:22:47.90\00:22:50.87
Do you remember where we were at
00:22:50.90\00:22:52.63
in North Carolina
at my friend Barbara's.
00:22:52.67\00:22:54.44
Yes.
00:22:54.47\00:22:55.80
And we were there and
we were making a dog recipe
00:22:55.84\00:22:58.04
and I said, dog needs a slaw.
00:22:58.07\00:23:01.08
A dog needs a slaw. I'm sorry.
00:23:01.11\00:23:02.94
I like slaw on my dog.
And that was the first for me.
00:23:02.98\00:23:05.31
I've never had
slaw on a hot dog.
00:23:05.35\00:23:07.18
You haven't but
what did you say?
00:23:07.22\00:23:08.55
On the salad, yes. Right.
00:23:08.58\00:23:09.92
But what did you think
about the slaw on the dog?
00:23:09.95\00:23:12.49
I still eat it on the salad.
00:23:12.52\00:23:13.86
He still eats it on the salad,
00:23:13.89\00:23:15.22
but what'd you
think of the coleslaw?
00:23:15.26\00:23:16.59
It's good, it's great.
00:23:16.62\00:23:17.96
You know, one thing I
do when I make coleslaw is
00:23:17.99\00:23:21.00
I prefer slicing it thinly
00:23:21.03\00:23:24.03
and I will take a
knife and slice through.
00:23:24.07\00:23:26.80
How you do your
cabbage is up to you, folks.
00:23:26.84\00:23:30.41
Really it is,
00:23:30.44\00:23:31.77
but this is the
way I like to do mine.
00:23:31.81\00:23:34.14
And, but, and
I'm going through it
00:23:34.18\00:23:36.51
with my gloves
00:23:36.54\00:23:37.88
to pick out any big pieces.
00:23:37.91\00:23:39.25
And there is a trash
can over here on the side.
00:23:39.28\00:23:41.72
So the first thing I wanna do is
00:23:41.75\00:23:43.79
I want to add my lemon.
00:23:43.82\00:23:47.39
Little lemon do you think
Rendall, or a lot of lemon?
00:23:47.42\00:23:49.52
A lot of lemon, you
like a lot of lemon.
00:23:49.56\00:23:51.19
In this recipe you will
notice I have no onions,
00:23:51.23\00:23:54.80
but I have celery seed.
00:23:54.83\00:23:57.40
Oh, this is so,
really it is good celery.
00:23:57.43\00:24:00.80
And then I just put
in a little bit of salt,
00:24:00.84\00:24:05.71
and I wanna stir
that around a little
00:24:05.74\00:24:07.88
bit before I start.
00:24:07.91\00:24:09.24
Yeah. Get all my parts that
I miss out here from my bowl.
00:24:09.28\00:24:13.42
And then I want to put
in some vegan mayonnaise,
00:24:13.45\00:24:18.32
and I don't wanna a ton
of mayonnaise in here folks.
00:24:18.35\00:24:20.69
I don't, I mean,
that's up to you,
00:24:20.72\00:24:23.73
but I just want
to coat the slaw.
00:24:23.76\00:24:28.60
Just having the salt,
the lemon, the celery seed.
00:24:28.63\00:24:32.87
And you might say,
00:24:32.90\00:24:34.24
Melody, why didn't
you put celery in there?
00:24:34.27\00:24:35.60
You can. That's up to you.
00:24:35.64\00:24:37.91
My quote, I always do is
00:24:37.94\00:24:41.44
there are so many directions
to the same destination,
00:24:41.48\00:24:44.38
choose whichever you like.
00:24:44.41\00:24:45.75
Same way with cooking.
00:24:45.78\00:24:47.12
I like that quote.
You like that quote.
00:24:47.15\00:24:49.02
I came up with that quote.
00:24:49.05\00:24:50.39
Did you like that? Yes, you did.
00:24:50.42\00:24:51.75
Yeah, I did.
00:24:51.79\00:24:53.12
But it's the truth, you
know, so many people say,
00:24:53.15\00:24:54.49
oh, Melody, I'd love to eat
this particular dish you made.
00:24:54.52\00:24:56.79
But it had something
in it that they don't eat.
00:24:56.83\00:24:58.93
And I said,
just don't put it in,
00:24:58.96\00:25:00.83
make it your own.
00:25:00.86\00:25:03.10
And really, Rendall, that's it.
00:25:03.13\00:25:05.60
It's that.
00:25:05.63\00:25:06.97
That's why I
called it simple slaw.
00:25:07.00\00:25:08.34
Simple slaw. Yes.
00:25:08.37\00:25:10.54
And then did you
want to taste it?
00:25:10.57\00:25:12.84
I certainly do. Yeah.
00:25:12.87\00:25:14.21
I've seen that little spoon.
00:25:14.24\00:25:16.64
Where's your spoon?
00:25:16.68\00:25:18.01
No, he use fork. I use a fork.
00:25:18.05\00:25:19.38
Here's a fork,
you can have a fork.
00:25:19.41\00:25:20.75
Let me get you some of this out.
00:25:20.78\00:25:23.05
And you really don't
like to eat slaw on your dog.
00:25:23.08\00:25:25.19
No. Really?
00:25:25.22\00:25:28.46
I guess it's the
way you're raised.
00:25:28.49\00:25:30.46
Is it? We just didn't do that...
00:25:30.49\00:25:31.83
You didn't, well
I'm not saying it's bad,
00:25:31.86\00:25:33.80
it's just not
what I'm accustomed to.
00:25:33.83\00:25:37.23
Potato, Potato,
isn't that the same thing?
00:25:37.27\00:25:39.57
Yes.
00:25:39.60\00:25:41.24
That's it, simple.
00:25:41.27\00:25:44.31
Didn't get enough that
time. Didn't get enough?
00:25:44.34\00:25:46.34
You need more. Need more.
00:25:46.37\00:25:49.88
Maybe I should chop
it up a little smaller
00:25:49.91\00:25:52.11
for him to get it in.
00:25:52.15\00:25:53.48
A spoon probably
would have been better.
00:25:53.52\00:25:54.85
Spoon would have been better.
00:25:54.88\00:25:56.69
You know...
00:25:56.72\00:25:58.09
It's very good though.
00:25:58.12\00:25:59.45
It is, and the longer it sits,
00:25:59.49\00:26:01.62
the longer this
sits in the refrigerator
00:26:01.66\00:26:04.09
and it really
melts to the flavors.
00:26:04.13\00:26:06.73
It's better.
00:26:06.76\00:26:08.30
My daughter-in-law
who is not plant based.
00:26:08.33\00:26:11.23
She is very
critical of different recipes
00:26:11.27\00:26:14.30
because she's a good cook.
00:26:14.34\00:26:15.84
And I made this, of course,
00:26:15.87\00:26:17.91
and always have
them try it first.
00:26:17.94\00:26:20.08
And you know, she was
really ultimately surprised
00:26:20.11\00:26:22.41
and her and I
both made it attempt
00:26:22.44\00:26:24.81
to just eat it all by itself.
00:26:24.85\00:26:26.28
So it's a standalone food.
00:26:26.31\00:26:27.78
You can eat it all by yourself.
00:26:27.82\00:26:30.05
What I mean all by itself,
00:26:30.09\00:26:31.95
you don't have to
have another food with it.
00:26:31.99\00:26:33.59
It's a really good
salad, a light meal in itself.
00:26:33.62\00:26:38.06
Do you remember that
cabbage we got in New York?
00:26:38.09\00:26:41.16
I do. Upstate New York?
00:26:41.20\00:26:42.86
There was a
cabbage. I'm serious.
00:26:42.90\00:26:45.33
It was this big.
We ate on it for...
00:26:45.37\00:26:48.84
For a week. The
whole time we were there.
00:26:48.87\00:26:50.21
We ate on it for a week
00:26:50.24\00:26:51.57
and just cabbage
and potatoes, coleslaw,
00:26:51.61\00:26:53.94
everything we could
think steam cabbage.
00:26:53.98\00:26:56.34
And when we got ready to leave,
we had a half of a cabbage
00:26:56.38\00:26:59.41
and I said, we
got to find somebody
00:26:59.45\00:27:00.78
to give this cabbage to.
00:27:00.82\00:27:02.15
So we did. We passed it on
to somebody else who ate it,
00:27:02.18\00:27:05.05
but I'd never seen a
cabbage so big in my life.
00:27:05.09\00:27:06.92
We've got
pictures of that somewhere.
00:27:06.96\00:27:08.29
Yes, we do.
00:27:08.32\00:27:09.66
It was actually Alvin
Mallory, our friend Alvin.
00:27:09.69\00:27:12.39
He was holding
it out like a ball.
00:27:12.43\00:27:14.73
He was holding
it... Watermelon size.
00:27:14.76\00:27:16.20
Yes, it was, it was huge.
00:27:16.23\00:27:18.20
Well, this wouldn't be complete
00:27:18.23\00:27:20.30
unless I went on
to the next recipe,
00:27:20.34\00:27:22.84
which is going to be
our incredible carrot dog.
00:27:22.87\00:27:28.78
Incredible carrot dog:
00:27:28.81\00:27:30.65
Actually I have to admit,
00:27:53.10\00:27:54.44
this is probably one
of my favorite recipes.
00:27:54.47\00:27:58.04
But I never ate hot dogs before.
00:27:58.07\00:27:59.87
I didn't like the
ingredients in them.
00:27:59.91\00:28:01.98
Growing up as a kid, I
didn't wanna eat a hot dog.
00:28:02.01\00:28:05.81
I knew what was in
it. Couldn't do it.
00:28:05.85\00:28:08.08
And in our school they
took us to a hot dog factory.
00:28:08.12\00:28:12.15
Big mistake, big mistake.
00:28:12.19\00:28:13.82
So for a kid, I thought
all that stuff in there.
00:28:13.86\00:28:15.79
No, no, no. I'm a
visual, very visual.
00:28:15.82\00:28:17.66
And what happened to you
00:28:17.69\00:28:19.03
the first time you smelled these
00:28:19.06\00:28:20.40
when you cooked them?
00:28:20.43\00:28:21.76
Well, here's the thing.
00:28:21.80\00:28:23.13
Hot dogs have a specific smell.
00:28:23.16\00:28:25.17
There is an aroma that
they have and a flavor.
00:28:25.20\00:28:29.07
And when I
decided to do this recipe,
00:28:29.10\00:28:32.07
I said, I really
want this carrot dog
00:28:32.11\00:28:34.68
to taste like a regular hot dog.
00:28:34.71\00:28:37.05
And so I went
out on the internet
00:28:37.08\00:28:39.05
and I started
doing that searching.
00:28:39.08\00:28:41.12
And I really thought,
what is the best recipe?
00:28:41.15\00:28:43.99
What are the ingredients?
00:28:44.02\00:28:45.35
So then I thought, oh, I need
to go read the ingredients off
00:28:45.39\00:28:47.72
of one of the
name brand hot dogs.
00:28:47.76\00:28:51.09
And I did, I
started to read them
00:28:51.13\00:28:52.86
and I noticed
there was one seasoning,
00:28:52.89\00:28:56.67
Rendall, straight across.
00:28:56.70\00:28:58.03
It was in every one of them.
00:28:58.07\00:28:59.63
There was coriander.
00:28:59.67\00:29:01.64
I don't even know that
I'd ever used it before.
00:29:01.67\00:29:03.57
Maybe you did? I
never heard of it.
00:29:03.61\00:29:05.04
Well, most
people haven't honestly,
00:29:05.07\00:29:07.24
but it was coriander.
00:29:07.28\00:29:08.68
So what I decided to do is
00:29:08.71\00:29:10.81
I thought, okay,
00:29:10.85\00:29:12.28
I'm just going to put coriander
into the seasonings I'm making
00:29:12.31\00:29:16.62
to make the hot dog.
00:29:16.65\00:29:18.35
It is a process,
folks, I'm telling you.
00:29:18.39\00:29:21.09
If you'll
notice that my carrots,
00:29:21.12\00:29:23.43
whenever I buy
carrots, I buy them singly.
00:29:23.46\00:29:26.63
And I try to just shape
them a little bit like a dog
00:29:26.66\00:29:31.70
and so and these
are no different.
00:29:31.73\00:29:34.57
And, of course, they're hard.
They haven't been cooked yet.
00:29:34.60\00:29:37.01
And then what I do
is I take my water.
00:29:37.04\00:29:41.34
And, Rendall, I'm gonna have you
00:29:41.38\00:29:42.94
put that off to the side
and I'm gonna turn this on
00:29:42.98\00:29:45.11
here real quick.
00:29:45.15\00:29:46.48
Okay.
00:29:46.51\00:29:48.48
And then I put my
Braggs liquid aminos.
00:29:48.52\00:29:52.69
If you can't have
soy, do the coconut aminos.
00:29:52.72\00:29:56.96
So just do that instead.
00:29:56.99\00:29:58.89
This is my
smoke, my liquid smoke.
00:29:58.93\00:30:03.06
This is my mustard powder,
00:30:03.10\00:30:07.94
and my onion powder.
00:30:07.97\00:30:10.47
And my garlic,
00:30:14.78\00:30:18.35
and my coriander,
00:30:18.38\00:30:20.72
all of it's in there together.
00:30:20.75\00:30:22.12
Now I really don't
need to add salt to this
00:30:22.15\00:30:26.69
because of the
Braggs liquid aminos.
00:30:26.72\00:30:28.49
I don't, you might want
to, that's totally up to you.
00:30:28.52\00:30:32.99
But then I stirred
around in there really good.
00:30:33.03\00:30:35.63
And because of time for TV,
00:30:35.66\00:30:39.13
I really don't
have time to cook them
00:30:39.17\00:30:42.07
because they need to marinate.
00:30:42.10\00:30:44.41
So I take the dog,
00:30:44.44\00:30:46.91
I bring this to a
heat and I put my...
00:30:46.94\00:30:51.05
I call them dogs, my
carrots down in the marinade.
00:30:51.08\00:30:56.89
And I cook them for
exactly eight minutes
00:30:56.92\00:31:01.62
with the lid on,
00:31:01.66\00:31:02.99
because I do not want my
carrot to be soft and soggy.
00:31:03.02\00:31:07.26
I want it to just be
like what they call al dente.
00:31:07.30\00:31:10.70
So it's still got a little...
00:31:10.73\00:31:12.30
Consistency of a hotdog.
00:31:12.33\00:31:13.90
Well, yes, but it has
to have a little crunch
00:31:13.94\00:31:16.04
or a little bit
of not done there,
00:31:16.07\00:31:20.68
you know, raw in the middle,
00:31:20.71\00:31:22.68
because what
I'm going to do then
00:31:22.71\00:31:25.11
is I get a container
00:31:25.15\00:31:29.35
that would fit a dog.
00:31:29.38\00:31:31.45
So I'm gonna show you
here. I'm gonna take one out.
00:31:31.49\00:31:34.96
See here, it
fits in there perfect.
00:31:34.99\00:31:38.19
And then, just like
the one I have over here.
00:31:38.23\00:31:41.66
Now how long do you
put them in there normally?
00:31:41.70\00:31:44.33
Well, this is
after they've cooked.
00:31:44.37\00:31:46.40
So this container I have ready.
00:31:46.43\00:31:49.04
This is from the
ones I'm cooking now,
00:31:49.07\00:31:50.77
because for the sake of TV,
00:31:50.81\00:31:52.14
we wouldn't have enough time,
00:31:52.17\00:31:53.84
but I do eight minutes exactly.
00:31:53.88\00:31:57.08
And I just stick
my fork in it to see,
00:31:57.11\00:31:59.55
you know, okay, that's good.
00:31:59.58\00:32:01.02
But then sometimes you
put them in there overnight?
00:32:01.05\00:32:03.45
I always do.
00:32:03.49\00:32:04.85
I take the carrot
out, put it in the dish,
00:32:04.89\00:32:08.29
the dish is empty
00:32:08.32\00:32:10.36
right here, the dish is empty.
00:32:10.39\00:32:12.09
And then I cover it.
00:32:12.13\00:32:13.46
I fill it with that marinade
00:32:13.50\00:32:16.63
and then it could
be a plastic container.
00:32:16.67\00:32:18.70
Just make sure it's
the size of your carrot.
00:32:18.73\00:32:21.60
And I like the carrot
to be the size of my bun.
00:32:21.64\00:32:24.47
I hate for a hot dog
00:32:24.51\00:32:26.04
to get hidden in
the bun somewhere.
00:32:26.07\00:32:28.38
And then I put it
in the refrigerator.
00:32:28.41\00:32:31.35
Now I like to wait at
least eight to 24 hours
00:32:31.38\00:32:35.95
because I want to get
rid of the carrot flavor.
00:32:35.98\00:32:41.26
So I'm
depending on this marinade
00:32:41.29\00:32:43.83
to absorb through the dog
00:32:43.86\00:32:46.03
and to give me that best flavor.
00:32:46.06\00:32:47.56
Okay?
00:32:47.60\00:32:48.93
Then I can pull,
if I make 8, 10, 12,
00:32:48.96\00:32:52.60
you could double, triple
the recipe, it's up to you.
00:32:52.63\00:32:54.97
I make a lot.
00:32:55.00\00:32:56.34
I've actually
made a dozen at a time.
00:32:56.37\00:32:58.47
And in a week they're gone
00:32:58.51\00:32:59.84
because if somebody
comes over to visit, I'll say,
00:32:59.87\00:33:01.31
"Hey, do you want
a carrot dog?" Yes.
00:33:01.34\00:33:03.01
And they'll eat the carrot dog.
00:33:03.04\00:33:04.71
So that depends on
how long they last...
00:33:04.75\00:33:07.28
Sometimes they're
not that enthusiastic
00:33:07.32\00:33:09.28
when you say, do
you want a carrot dog?
00:33:09.32\00:33:11.32
Have you noticed that?
00:33:11.35\00:33:12.69
That takes a
little bit of education.
00:33:12.72\00:33:14.06
They'll say "A
carrot can't be a dog."
00:33:14.09\00:33:16.99
It wasn't my idea.
00:33:17.03\00:33:18.36
I wish I
would've came up with it,
00:33:18.39\00:33:19.76
but it is my recipe.
00:33:19.79\00:33:21.53
So I probably do
at least 10 to 12
00:33:21.56\00:33:26.27
when I make them for us.
00:33:26.30\00:33:27.94
And I usually take
three out no more than four.
00:33:27.97\00:33:31.34
And then I put a grill on them
00:33:31.37\00:33:33.98
to make, to give them
00:33:34.01\00:33:35.34
a little bit
better look of a dog.
00:33:35.38\00:33:38.41
Smell this,
Rendall. Can you smell?
00:33:38.45\00:33:40.88
That smells like a
hot dog, doesn't it?
00:33:40.92\00:33:42.82
Oh, it does. It really does.
00:33:42.85\00:33:44.82
So I put that
grill mark on there.
00:33:44.85\00:33:46.96
It doesn't need to cook.
00:33:46.99\00:33:48.66
It is cooked, it just
needs to brown and get hot
00:33:48.69\00:33:51.99
where it's been
in the refrigerator.
00:33:52.03\00:33:53.76
Your remaining dogs and marinade
00:33:53.80\00:33:57.77
can stay in the refrigerator
for at least a week to 10 days.
00:33:57.80\00:34:02.50
And then that way...
00:34:02.54\00:34:03.87
It doesn't last
that long in our house.
00:34:03.91\00:34:05.51
I was gonna say it
doesn't usually last
00:34:05.54\00:34:07.04
that long at our house.
00:34:07.08\00:34:08.41
Now I did not have a lid on this
00:34:08.44\00:34:10.08
because I wanted you to see it.
00:34:10.11\00:34:11.65
So I would start
timing this right now
00:34:11.68\00:34:13.65
'cause I'm seeing some
bubbles for eight minutes.
00:34:13.68\00:34:16.55
Eight minutes, take the lid off.
00:34:16.58\00:34:18.32
Take my dogs out.
Pour my sauce on them.
00:34:18.35\00:34:22.79
Is that your
plate? This is my bun.
00:34:22.82\00:34:26.56
What would you like
on this bun, Rendall?
00:34:26.59\00:34:28.86
I like mustard, pickles.
00:34:28.90\00:34:33.23
Mustard?
00:34:33.27\00:34:34.60
A little bit of that cheese.
00:34:34.64\00:34:36.04
Do you like ketchup?
00:34:36.07\00:34:37.71
Yes, I do. I like both.
00:34:37.74\00:34:39.07
I know you don't,
but I like both on there.
00:34:39.11\00:34:41.74
No, I'm okay with that.
00:34:41.78\00:34:43.11
Vegenaise too,
00:34:43.14\00:34:44.48
but we don't have
any at this moment.
00:34:44.51\00:34:45.85
Oh, I didn't bring
any out. It's okay.
00:34:45.88\00:34:47.32
Oh, bad me, bad me.
00:34:47.35\00:34:49.52
'Cause you wanna try
it, right? Yes, I do.
00:34:49.55\00:34:51.29
That looks like a
lot of stuff on there.
00:34:54.49\00:34:56.19
But is that what you
like, you like lots of stuff.
00:34:56.22\00:34:58.19
Pretty close.
Well, a little pickle.
00:34:58.23\00:34:59.86
A pickle here. Oh,
you want some pickle?
00:34:59.89\00:35:01.56
Okay. Let me
get some pickle out.
00:35:01.60\00:35:03.47
No, let's do
the dog first. Okay.
00:35:03.50\00:35:06.10
Ooh. Look at that.
Look at the charring.
00:35:06.13\00:35:08.94
Hmm.
00:35:08.97\00:35:10.91
Looks like a hot dog. It
looks like the real thing.
00:35:10.94\00:35:14.01
And then we'll put
00:35:14.04\00:35:15.38
just a little bit
00:35:15.41\00:35:16.75
of sweet relish.
00:35:16.78\00:35:22.05
Would you like some
vegan cheese on your burger?
00:35:22.08\00:35:24.12
Yes, I would.
00:35:24.15\00:35:25.49
You know what that
dog's missing, don't you?
00:35:25.52\00:35:27.22
What's that? Coleslaw.
00:35:27.26\00:35:29.36
Oh, on the side? On the side.
00:35:29.39\00:35:32.43
Well... That looks good.
00:35:35.56\00:35:37.37
I can't make it
any prettier than that,
00:35:37.40\00:35:39.40
but it just
depends on how it tastes.
00:35:39.43\00:35:40.90
No matter how good it looks,
00:35:40.94\00:35:42.27
but we eat with our eyes, folks.
00:35:42.30\00:35:43.64
So you always wanna make sure
00:35:43.67\00:35:45.04
that the food looks
nice before you eat it.
00:35:45.07\00:35:48.04
Shall I take a bite of it?
00:35:48.08\00:35:49.41
Oh, that's up to you
unless you want me to eat it,
00:35:49.44\00:35:51.01
but I can't, it's got wheat.
00:35:51.05\00:35:52.38
Oh, okay. I'm allergic to wheat.
00:35:52.41\00:35:54.35
Let's try this.
00:35:54.38\00:35:55.72
Should I ketch?
00:35:55.75\00:35:57.49
Oh, I ought to ask
him a question right now.
00:36:01.06\00:36:03.12
This is the perfect opportunity.
00:36:03.16\00:36:04.99
Tastes good though. It's good.
00:36:07.36\00:36:08.90
Does it really
taste like a hot dog?
00:36:08.93\00:36:11.23
It tastes like the real thing.
Have you eaten hot dogs before?
00:36:11.27\00:36:13.64
Oh, yeah. Okay.
00:36:13.67\00:36:15.00
So he knows
what they taste like.
00:36:15.04\00:36:16.37
Vegan or otherwise.
00:36:16.40\00:36:17.74
Vegan or otherwise.
00:36:17.77\00:36:19.11
And I think I missed
00:36:19.14\00:36:20.68
what Rendall was
asking me earlier, folks.
00:36:20.71\00:36:22.88
I didn't answer the
question because it was kind of,
00:36:22.91\00:36:25.51
you're probably thinking, oh no,
00:36:25.55\00:36:27.35
but when I cooked
these the very first time
00:36:27.38\00:36:31.05
and I have to tell you,
00:36:31.09\00:36:32.42
anytime I'd see in a hot
dog or people eating them,
00:36:32.45\00:36:34.56
I had that kind of gag reflex.
00:36:34.59\00:36:36.66
I really did.
00:36:36.69\00:36:38.13
And so when I lifted
the lid off of my dogs,
00:36:38.16\00:36:42.73
my first experiment,
00:36:42.76\00:36:44.10
I had that same reflex.
00:36:44.13\00:36:45.87
I was kinda
like, oh no, that's it.
00:36:45.90\00:36:48.60
That's the hot dog.
It tastes just like it.
00:36:48.64\00:36:51.04
Wet overnight,
tried it the next day.
00:36:51.07\00:36:53.48
It wasn't the
seasoning that bothered me.
00:36:53.51\00:36:55.31
It was the
smell that associated,
00:36:55.34\00:36:57.35
yes, with the real hot dog.
00:36:57.38\00:36:59.71
I was shocked.
00:36:59.75\00:37:01.08
I think I ate two dogs
00:37:01.12\00:37:02.52
and I haven't eaten.
00:37:02.55\00:37:05.02
I don't even vegan
dogs are vegetarian
00:37:05.05\00:37:07.82
when I eat vegetarian food.
00:37:07.86\00:37:09.19
I don't think I
hardly ever ate one before.
00:37:09.22\00:37:11.79
So I liked it.
00:37:11.83\00:37:13.70
I took it to a
potluck real quick.
00:37:13.73\00:37:15.83
I took this to a potluck
00:37:15.86\00:37:17.63
and they ate it and
they come over to me
00:37:17.67\00:37:19.23
and said, Melody, somebody said
00:37:19.27\00:37:20.60
you brought those hot dogs here.
00:37:20.64\00:37:21.97
And I said, "I did."
00:37:22.00\00:37:23.34
And they said, "Well, I
didn't think you ate meat."
00:37:23.37\00:37:24.71
And I said, "I don't."
00:37:24.74\00:37:26.07
And he said, "Oh, you
just cooked them for us."
00:37:26.11\00:37:27.54
And I said, "No,
they're carrots."
00:37:27.58\00:37:29.58
And he said, "It's impossible.
00:37:29.61\00:37:30.98
I tasted it.
That was a hot dog."
00:37:31.01\00:37:32.78
And I said,
"No, it's impossible.
00:37:32.81\00:37:34.22
That was a
carrot." That's right.
00:37:34.25\00:37:36.58
So we're going to
move on to the next recipe.
00:37:36.62\00:37:38.45
How about the
coconut flavor balls?
00:37:38.49\00:37:41.59
All right. Sounds good.
00:37:41.62\00:37:45.23
Coconut flavor balls:
00:37:45.26\00:37:46.70
Well, Rendall you
finally get a dessert.
00:38:13.72\00:38:16.42
All right.
00:38:16.46\00:38:18.53
He loves his dessert
and it's mostly my fault.
00:38:18.56\00:38:21.23
I really try to eliminate sugar,
00:38:21.26\00:38:23.26
you know, sugar
compromises the immune system.
00:38:23.30\00:38:25.83
Yes, it does.
00:38:25.87\00:38:27.20
And we need a
strong immune system.
00:38:27.24\00:38:28.57
Especially these days.
00:38:28.60\00:38:29.94
I know build those T-cells up.
00:38:29.97\00:38:31.97
And so sugar is just something
00:38:32.01\00:38:33.41
I've been
eliminating out of diet.
00:38:33.44\00:38:35.74
I have to confess,
00:38:35.78\00:38:37.11
so my husband
knows I'm a confessor.
00:38:37.15\00:38:38.85
I've had two desserts
00:38:38.88\00:38:41.42
because we had two
birthdays this year.
00:38:41.45\00:38:43.92
I've had two
desserts since September.
00:38:43.95\00:38:46.59
I can't say that.
No, I know you can't.
00:38:46.62\00:38:49.32
And that's been almost a year,
00:38:49.36\00:38:53.03
close to a year that I
have not had a dessert,
00:38:53.06\00:38:55.40
but those two.
00:38:55.43\00:38:56.77
And I felt like
00:38:56.80\00:38:58.13
somebody just knocked
me down with the truck.
00:38:58.17\00:38:59.50
That's because
I'm not used to it,
00:38:59.53\00:39:01.10
but this is what I
call a healthy dessert.
00:39:01.14\00:39:04.17
These are alternatives.
00:39:04.21\00:39:05.71
This is God's
sugars what I call it.
00:39:05.74\00:39:08.28
So these aren't as bad.
00:39:08.31\00:39:09.98
Some of these were
snack food, anyway, the dates,
00:39:10.01\00:39:13.21
the walnut, the
pecans, the serving size.
00:39:13.25\00:39:18.29
If you just want to
have those as a snack,
00:39:18.32\00:39:20.46
what's the average
size we should use?
00:39:20.49\00:39:22.99
You have to be
able to close your hand
00:39:23.02\00:39:24.36
when you're eating nuts.
00:39:24.39\00:39:25.73
So that consists
of a serving size.
00:39:25.76\00:39:28.26
So if you're
eating raw nuts, hopefully
00:39:28.30\00:39:30.40
are much better for you
00:39:30.43\00:39:31.77
than the processed nuts.
00:39:31.80\00:39:33.13
Right.
00:39:33.17\00:39:34.50
So as long as you
can close your hand,
00:39:34.54\00:39:35.87
I wish I had a bigger
hand for that purpose.
00:39:35.90\00:39:37.24
So that's the
serving? Close your hand on.
00:39:37.27\00:39:38.61
Yes. That's the
serving size actually.
00:39:38.64\00:39:39.97
Yes.
00:39:40.01\00:39:41.34
So what we're gonna do is
00:39:41.38\00:39:42.71
we're gonna put this
little dish together.
00:39:42.74\00:39:45.05
Why don't you go ahead
and take that lid off for me.
00:39:45.08\00:39:47.98
And it's hard to do.
00:39:48.02\00:39:52.82
We're gonna dump
and we're gonna pour.
00:39:52.85\00:39:57.29
Thank you.
00:39:57.33\00:39:59.13
Dump it in.
00:39:59.16\00:40:01.46
I want this coconut.
00:40:01.50\00:40:04.90
Oh, I've got to
show the viewers this,
00:40:04.93\00:40:07.14
because I want them
to see what I have here.
00:40:07.17\00:40:09.44
These are actually
carob chocolate chips
00:40:09.47\00:40:13.34
and they're vegan.
00:40:13.38\00:40:14.71
And they're not
that easy to find.
00:40:14.74\00:40:16.68
Honestly, I did go on
the internet and found them.
00:40:16.71\00:40:20.18
And they're a little pricey,
00:40:20.22\00:40:22.08
but you know how many
times you get to have a recipe
00:40:22.12\00:40:25.05
that actually has a
vegan white chocolate.
00:40:25.09\00:40:28.42
So I bought these
and I've used them.
00:40:28.46\00:40:30.29
They've been really good.
00:40:30.33\00:40:31.66
I've made bark out of them
around the Christmas holidays.
00:40:31.69\00:40:33.90
You remember?
00:40:33.93\00:40:35.26
I even made candy cane,
00:40:35.30\00:40:39.20
white bark popcorn.
00:40:39.23\00:40:43.00
I didn't know what bark
was, folks, might not know.
00:40:43.04\00:40:46.24
Well, bark is
whenever you make something
00:40:46.27\00:40:47.74
out of a
chocolate and it hardens.
00:40:47.78\00:40:50.45
And then, and
then you break it up.
00:40:50.48\00:40:52.01
So like a bark. Okay.
00:40:52.05\00:40:53.68
And, but I also
use a vegan carob chip
00:40:53.72\00:40:56.99
that is peppermint.
00:40:57.02\00:40:58.55
And I also have just
regular vegan carob chips
00:40:58.59\00:41:02.36
that have no flavoring,
just the carob itself.
00:41:02.39\00:41:04.93
And the supermarkets
now have a lot of chocolate,
00:41:04.96\00:41:08.06
dark chocolate
chips that are vegan
00:41:08.10\00:41:10.23
and they're made with Stevia.
00:41:10.27\00:41:11.60
So they're even
sugar-free. Right.
00:41:11.63\00:41:13.20
So, I mean, we
have a lot of options
00:41:13.23\00:41:14.74
and I've seen
them at grocery stores.
00:41:14.77\00:41:16.57
I've seen them,
Walmart carries them as well.
00:41:16.60\00:41:19.57
So I see them out
there quite frequently.
00:41:19.61\00:41:21.48
So now that I've
given that little history,
00:41:21.51\00:41:23.38
I'm sorry, you can put those in,
00:41:23.41\00:41:25.58
carry away with them
00:41:25.61\00:41:27.95
because I think it
really helps in this recipe.
00:41:27.98\00:41:30.75
And then the maple syrup,
I'll give you the maple syrup.
00:41:30.79\00:41:33.99
You can have that.
00:41:34.02\00:41:35.92
So it's gonna be
noisy for just a little bit,
00:41:35.96\00:41:38.69
because we're
gonna start this machine.
00:41:38.73\00:41:40.66
I think it's on.
00:41:44.30\00:41:46.30
Yes. Ready?
00:41:46.33\00:41:47.90
See, I didn't put it on right.
00:41:52.31\00:41:55.38
Okay.
00:41:55.41\00:41:56.75
All right.
00:42:06.86\00:42:08.32
That didn't take very long.
00:42:08.36\00:42:09.69
Well, it's not done yet.
00:42:09.72\00:42:11.06
Oh, okay. Silly.
00:42:11.09\00:42:13.70
Now this is an almond butter.
00:42:13.73\00:42:16.80
I have used the
butters that are,
00:42:16.83\00:42:21.47
that have chia seed
and multiple nuts in them.
00:42:21.50\00:42:25.37
I just don't use peanut butter.
00:42:25.41\00:42:27.14
I'm allergic to it.
00:42:27.18\00:42:28.51
Is this the
almond butter you made?
00:42:28.54\00:42:30.38
No, this is just the
regular almond butter
00:42:30.41\00:42:32.31
I bought at the store.
00:42:32.35\00:42:33.68
So you can use any
nut butter you want to,
00:42:33.72\00:42:36.02
but you really need
the fat in that nut butter.
00:42:36.05\00:42:38.25
So I might just
turn it back and forth.
00:42:38.29\00:42:39.62
Because what's gonna
happen here, Rendall,
00:42:42.56\00:42:44.73
is it's gonna go
into like a clump.
00:42:44.76\00:42:47.50
Okay.
00:42:47.53\00:42:48.86
And then that means
it's all incorporated well.
00:42:48.90\00:42:50.97
Just takes a few minutes
00:42:56.40\00:42:59.61
and what am I gonna do?
00:42:59.64\00:43:01.78
I didn't put all of it in there.
00:43:01.81\00:43:03.14
And the reason I...
I wondered about that.
00:43:03.18\00:43:04.55
Well, the reason, I
had a reason for that,
00:43:04.58\00:43:07.05
I wanted to see
some of your nut butters
00:43:07.08\00:43:09.48
seem to have a
little bit more oil in them.
00:43:09.52\00:43:12.35
Even though I
buy the nut butters
00:43:12.39\00:43:14.06
that are just 100% of the nut,
00:43:14.09\00:43:16.76
but I just wanted to make sure.
00:43:16.79\00:43:18.89
And I didn't
want it to be greasy.
00:43:18.93\00:43:23.37
See it starting to
clump at the bottom here.
00:43:23.40\00:43:26.27
Yeah.
00:43:26.30\00:43:29.70
This is exactly what we want.
00:43:29.74\00:43:32.84
All right.
00:43:32.87\00:43:34.21
I'll let you have that
00:43:34.24\00:43:35.71
and then I'm gonna pop this off.
00:43:35.74\00:43:38.68
And I know that's a big bowl,
but I wanna out of this one.
00:43:38.71\00:43:41.22
Place it up here.
00:43:44.89\00:43:48.26
Is that, all
right, yep, that's enough.
00:43:48.29\00:43:50.09
That's enough.
00:43:50.13\00:43:51.59
And then I know the
recipe called for coconut twice.
00:43:51.63\00:43:55.00
There was a reason
00:43:55.03\00:43:56.56
and that's because
00:43:56.60\00:43:57.93
I am going to
roll this like a ball.
00:43:57.97\00:44:01.77
You can also
make these like bars.
00:44:01.80\00:44:04.01
You can flatten it out,
00:44:04.04\00:44:05.37
like on a cookie
sheet and make a bar.
00:44:05.41\00:44:08.11
I usually do use a rolling pin.
00:44:08.14\00:44:09.84
I put parchment
paper underneath.
00:44:09.88\00:44:12.71
Now this is a Rendall
size dessert right here.
00:44:12.75\00:44:16.85
And I just kind of press it on.
00:44:16.89\00:44:20.56
Why don't you pull
that dish over here?
00:44:20.59\00:44:22.02
Oh, these were so good.
00:44:26.33\00:44:27.66
I hope the camera
people are hungry.
00:44:30.57\00:44:33.30
So they'll eat these
when we're done with them.
00:44:33.34\00:44:35.14
You think they
will? I think they will.
00:44:35.17\00:44:36.50
I think they will too.
00:44:36.54\00:44:37.94
You know, I had an
idea the other night
00:44:37.97\00:44:40.48
when I was making
some of these treats
00:44:40.51\00:44:43.61
is that you can
actually melt the carob
00:44:43.65\00:44:47.58
and make like a bon bon,
00:44:47.62\00:44:50.35
and just dip it in the
once it's at this consistency,
00:44:50.39\00:44:54.59
you can dip it
in that carob powder
00:44:54.62\00:44:56.59
or carob chips that's melted.
00:44:56.62\00:44:59.73
Wouldn't that be
awesome, Rendall?
00:44:59.76\00:45:01.36
We're gonna try that.
Normal people have dreams.
00:45:01.40\00:45:04.90
You dream recipes. I do.
00:45:04.93\00:45:08.97
I should have been
00:45:09.00\00:45:10.34
a professional test kitchen chef
00:45:10.37\00:45:14.54
who stayed in a test kitchen,
00:45:14.58\00:45:16.98
because my
husband could tell you
00:45:17.01\00:45:19.51
it's hard for me to
go to sleep at night.
00:45:19.55\00:45:21.78
And I lay there
thinking of recipes to make,
00:45:21.82\00:45:25.12
it's terrible.
00:45:25.15\00:45:26.52
Yes. Or maybe it's good.
00:45:26.55\00:45:27.96
So many friends
00:45:27.99\00:45:29.32
that she's on the
phone talking with
00:45:29.36\00:45:31.46
and they said, what
if you, what if you,
00:45:31.49\00:45:33.50
and what if you did?
00:45:33.53\00:45:34.86
And then the next
day they both do that.
00:45:34.90\00:45:37.97
Yeah.
00:45:38.00\00:45:39.37
If I get an idea,
I mean, it's like,
00:45:39.40\00:45:42.00
I just thank God, Rendall,
00:45:42.04\00:45:44.27
God has given us
such amazing minds.
00:45:44.31\00:45:48.11
And when we
pray and ask the Lord
00:45:48.14\00:45:50.85
to give us something,
00:45:50.88\00:45:52.21
He does, He wants
to please His children.
00:45:52.25\00:45:55.12
And there's so many
times I go to my kitchen,
00:45:55.15\00:45:58.65
especially when a
recipe turns out great.
00:45:58.69\00:46:00.76
You can tell, I prayed over it.
00:46:00.79\00:46:02.52
And I do. I asked the
Lord to bless my kitchen.
00:46:02.56\00:46:04.83
I don't wanna waste ingredients.
00:46:04.86\00:46:07.06
And I want to make a recipe
00:46:07.10\00:46:09.90
that's as healthy as possible
00:46:09.93\00:46:13.20
to give them a
better way of life.
00:46:13.23\00:46:16.24
You know, you and I
both have had health issues.
00:46:16.27\00:46:18.91
Sure.
00:46:18.94\00:46:20.28
I used to be diabetic.
00:46:20.31\00:46:22.24
I used to have heart disease.
I used to take medication.
00:46:22.28\00:46:25.81
I used to be much
larger than I am now.
00:46:25.85\00:46:28.48
I was almost 300 pounds
00:46:28.52\00:46:30.09
and that just
didn't happen by accident
00:46:30.12\00:46:32.55
because I heard
something one time
00:46:32.59\00:46:34.92
and it just resonated with me.
00:46:34.96\00:46:37.09
If food got you there,
food has to get you out.
00:46:37.13\00:46:40.10
It has to get you out.
00:46:40.13\00:46:41.46
So it's just a
reverse of what I did.
00:46:41.50\00:46:43.33
And I got to thinking,
00:46:43.37\00:46:44.70
I lost my dad at
a very young age.
00:46:44.73\00:46:46.67
He was in his early 50s.
00:46:46.70\00:46:50.04
I lost a brother at 50
00:46:50.07\00:46:52.84
and I lost another
brother at the age of 45.
00:46:52.87\00:46:56.28
Folk, that is too young to
die of a lifestyle disease.
00:46:56.31\00:47:00.95
And how healthy were
you compared to them?
00:47:00.98\00:47:02.55
Oh, I was much
sicker than they were.
00:47:02.58\00:47:04.12
I was much, I was obese.
00:47:04.15\00:47:06.42
I was very heavy at that time.
00:47:06.45\00:47:08.72
So I knew if I
didn't make a change,
00:47:08.76\00:47:12.29
I was gonna die.
00:47:12.33\00:47:13.66
Right.
00:47:13.70\00:47:15.03
And I have my grandbabies
00:47:15.06\00:47:16.40
and my life to live and I think,
00:47:16.43\00:47:17.93
you know, Lord,
You gave me this body
00:47:17.97\00:47:20.77
that is supposed to be
treated like a holy temple
00:47:20.80\00:47:23.54
and I've just
totally, totally abused it.
00:47:23.57\00:47:26.37
And I asked the
Lord for forgiveness.
00:47:26.41\00:47:28.24
And I said, Lord, if
you teach me what to do.
00:47:28.28\00:47:32.05
And I knelt down in my kitchen
00:47:32.08\00:47:34.52
and I asked the Lord,
00:47:34.55\00:47:35.95
I said, Lord, You
taught me how to cook once,
00:47:35.98\00:47:38.05
you can teach me
how to cook again.
00:47:38.09\00:47:40.22
And God has been
so faithful, Rendall.
00:47:40.26\00:47:42.29
Yes, He has.
00:47:42.32\00:47:43.66
I have created more
recipes as a plant-based chef
00:47:43.69\00:47:47.16
than I ever did
00:47:47.20\00:47:49.20
as not being a plant-based chef.
00:47:49.23\00:47:51.37
And to hear the
testimonies of people
00:47:51.40\00:47:53.90
on what food has done
for them in their life,
00:47:53.94\00:47:56.10
you know, I know it's crazy.
00:47:56.14\00:47:57.51
They go that woman's just
nuts, she cooks all the time.
00:47:57.54\00:47:59.81
I do, but I'm always
trying something for people
00:47:59.84\00:48:05.81
where they don't have to
go out and eat the bad food
00:48:05.85\00:48:08.65
where they can still
have good flavors at home.
00:48:08.68\00:48:11.69
Just like we travel
all over the United States,
00:48:11.72\00:48:15.22
doing health seminars,
00:48:15.26\00:48:16.59
we've gone into many churches
00:48:16.62\00:48:18.16
and different organizations,
00:48:18.19\00:48:19.83
teaching people
about healthy living
00:48:19.86\00:48:22.63
about how to change their diet.
00:48:22.66\00:48:25.63
And I, even you that's
how my husband and I met
00:48:25.67\00:48:28.07
because he called me.
00:48:28.10\00:48:29.44
He was losing
weight at that time...
00:48:29.47\00:48:31.14
And how many
medicines were you on, Rendall?
00:48:31.17\00:48:33.54
I think I was on
about four or five.
00:48:33.58\00:48:36.01
Four or five
00:48:36.04\00:48:37.38
And when we married.
00:48:37.41\00:48:38.75
Count the baby aspirin.
00:48:38.78\00:48:40.12
Count the baby aspirin.
00:48:40.15\00:48:41.48
When we married,
00:48:41.52\00:48:42.85
Rendall went
from that many recipe.
00:48:42.88\00:48:44.85
I'm sorry, not recipe
00:48:44.89\00:48:46.42
Rendall went from
that many prescriptions
00:48:46.45\00:48:50.66
down to zero.
00:48:50.69\00:48:53.23
And I noticed one of
the things that he said is
00:48:53.26\00:48:55.90
I can't eat this
much food and lose weight
00:48:55.93\00:48:58.63
because you were
under the assumption that
00:48:58.67\00:49:01.17
you had to eat
little bit of food
00:49:01.20\00:49:03.57
to lose weight
00:49:03.61\00:49:05.21
because of the calorie.
00:49:05.24\00:49:06.57
You know, how many
calories to gain a pound.
00:49:06.61\00:49:08.38
And I said,
00:49:08.41\00:49:09.74
"No, Rendall, when
you eat whole food,
00:49:09.78\00:49:11.18
you can eat more food."
00:49:11.21\00:49:12.61
And I said,
00:49:12.65\00:49:13.98
"You don't have to weigh.
00:49:14.02\00:49:15.35
You don't have to
measure your food.
00:49:15.38\00:49:16.72
You don't have
to count calories."
00:49:16.75\00:49:18.09
But I said,
00:49:18.12\00:49:19.45
"What you do need to
do is walk for exercise.
00:49:19.49\00:49:20.96
And, Rendall, you
like to walk. I mean you...
00:49:20.99\00:49:22.99
I was an exercise buff
when I started losing weight.
00:49:23.02\00:49:25.96
Oh, yeah. He used
to be quite a runner.
00:49:25.99\00:49:27.86
He used to run a lot,
00:49:27.90\00:49:29.23
played football in
high school and college.
00:49:29.26\00:49:30.97
So he was used to activity,
00:49:31.00\00:49:32.90
but getting older and
getting a little sedentary,
00:49:32.93\00:49:35.60
the weight comes on.
00:49:35.64\00:49:37.01
And so he was trying
to regain his health.
00:49:37.04\00:49:39.17
He wasn't used to food
00:49:39.21\00:49:40.58
being that much of a
priority over the exercise.
00:49:40.61\00:49:44.51
So I said, you know, exercise
is usually about 15% of health.
00:49:44.55\00:49:48.78
Wow. But we need to exercise.
00:49:48.82\00:49:50.65
Sure, we do. Yes.
00:49:50.69\00:49:52.02
And so he changed.
00:49:52.05\00:49:53.86
And I remember the
first time we went and did,
00:49:53.89\00:49:56.36
we went to Florida
00:49:56.39\00:49:57.73
and we were doing
a seminar down there
00:49:57.76\00:49:59.19
and he was eating and
I was cooking the food.
00:49:59.23\00:50:01.66
I usually travel
with all my equipment
00:50:01.70\00:50:03.60
and I cook for us
00:50:03.63\00:50:05.27
and he's like,
I'm losing weight.
00:50:05.30\00:50:08.20
And actually I
lost a couple of pounds
00:50:08.24\00:50:11.27
while we were on the
road and I wasn't exercising.
00:50:11.31\00:50:13.54
And it was curious to me
00:50:13.58\00:50:15.18
that I was
eating volumes of food,
00:50:15.21\00:50:18.61
but it was good food
with minimal or no fat.
00:50:18.65\00:50:21.78
Well, it was quite amusing
00:50:21.82\00:50:23.89
because when we got married,
00:50:23.92\00:50:25.49
he had this one day a week
00:50:25.52\00:50:27.06
that he took out
of his schedule to eat
00:50:27.09\00:50:28.99
whatever you wanted to eat,
00:50:29.02\00:50:30.36
kind of, you said it
was your, what was it?
00:50:30.39\00:50:32.43
You called it that you kind of,
00:50:32.46\00:50:35.96
it was your gift
00:50:36.00\00:50:37.73
of what he
accomplished during the week.
00:50:37.77\00:50:39.80
And I said, "Well then
why would you eat junk food?"
00:50:39.83\00:50:43.07
They caused a
problem in the first place.
00:50:43.10\00:50:44.91
And he said, "Well,
that's the way I did it."
00:50:44.94\00:50:46.64
But he worked hard.
00:50:46.68\00:50:48.01
I remember him walking
all the time in the gym.
00:50:48.04\00:50:50.51
We were on the phone talking
00:50:50.55\00:50:52.08
and I'm like, you know, Rendall,
00:50:52.11\00:50:53.45
it's good to
walk, good to exercise.
00:50:53.48\00:50:55.02
We need that.
00:50:55.05\00:50:56.38
Body, our body
was created that way,
00:50:56.42\00:50:58.15
but you did lose a
weight and I'll tell you what?
00:50:58.19\00:51:00.96
It's been an amazing journey.
00:51:00.99\00:51:03.29
And I love what we do together
00:51:03.32\00:51:04.89
because we're out
here serving the Lord,
00:51:04.93\00:51:07.33
cooking our way out there
00:51:07.36\00:51:08.96
I should say that
we really enjoy it.
00:51:09.00\00:51:11.30
And you know, if you
wanna get a hold of us
00:51:11.33\00:51:13.74
or you wanna
contact our ministry
00:51:13.77\00:51:17.14
to maybe come to your church
00:51:17.17\00:51:18.51
or just call me
and ask for recipes,
00:51:18.54\00:51:20.84
we're trying to
set up Zoom channels,
00:51:20.88\00:51:23.48
where we can
converse personally,
00:51:23.51\00:51:25.48
or in a group.
00:51:25.51\00:51:26.85
Please feel free
to give us a call.
00:51:26.88\00:51:28.62
We want to talk
to you and meet you
00:51:28.65\00:51:30.92
and maybe just ask
about our transition,
00:51:30.95\00:51:33.19
you know, how we started
00:51:33.22\00:51:34.72
or what you can do to
make your life better,
00:51:34.76\00:51:37.53
especially to get rid
00:51:37.56\00:51:38.89
of some of these
lifestyle disease, folks.
00:51:38.93\00:51:40.93
God created us to
have a good mind and body.
00:51:40.96\00:51:44.23
Thank you so much.
00:51:44.27\00:51:48.27
Did you like the
recipes that you just saw
00:51:48.30\00:51:50.74
and you want to know more?
00:51:50.77\00:51:52.67
Well, you can
write to Melody Caviness
00:51:52.71\00:51:55.54
at 33 Park View Court,
00:51:55.58\00:51:57.88
Howard, Ohio 43028.
00:51:57.91\00:52:02.18
That's 33 Park View Court,
00:52:02.22\00:52:05.25
Howard, Ohio 43028.
00:52:05.29\00:52:09.69
If you would
like to email melody,
00:52:09.72\00:52:11.49
you can do so at
MelodyCaviness@gmail.com
00:52:11.53\00:52:16.53
That's MelodyCavinesss@gmail.com
00:52:16.56\00:52:21.74