3ABN Today Cooking - “Family Favorites” with Melody Caviness (TDYC18032)

I want to spend my can people wanna spend [Music] Lord let hila heart that I want to spend [Music] and they will people [Music] hello and welcome to another 3abn today cooking program I'm Jason Bradley and here with me today is melody cavitus and she is the founder and director of your healthy helper and I'm excited to have you here because I've had your food before see I get to I get to taste test everything if you make it at home you'll get to taste it too but I'm glad that I get to taste it today well thank you maybe I know it's gonna be delicious so tell me a little bit about your healthy helper your healthy helper was something I started out with when I went over to a plant-based diet and I had decided that I was going to do things different than I had in the past because I was very fat and very sick and lost a father at 56 years old lost my siblings too they were twin brothers at 45 and 55 and it was type 2 diabetes and congestive heart failure both cause from lifestyle so I went to this little seminar to church and it just totally changed my whole life left the corporate world and thought how can I help people and you're healthy helpers what I come up with just because I wanted to just help people become healthier nice nice and so I mean there's so much I guess passion you have a lot of passion for healthy lifestyle and I hope you're cooking because of what it's done for me you know my weight loss also my I lost my diabete to diabetes with it I lost my hypertension with it I lost my high cholesterol with it I mean I reversed those diseases that took my family yeah and I don't want to go back to that you know I love to cook it's like a passion for me and I call it a gift because God gives me all these wonderful recipes and so I want to use that talent that God has given me to cook delicious food the best I possibly can the healthiest I can for other people so that maybe they can make that change too and now was this an overnight change or was this a grad progression it's been gradual I mean nothing happens fast I've the weight loss for me a slow anyway I love to cook and so he's gotta taste so much but you know I I struggle I I have a Hashimoto which is a thyroid disease and I'm not supposed to have any energy whatsoever and if you can do camp-meeting and stand on your feet for 12 14 16 hours a day at my age you know that's cause from the food I eat and I believe that well you're still young but yeah but the food at camp meeting was is really good yeah I mean you've done camp meetings for a while now and yes the food's been great and that is no easy task no it's not but you know we work hard but what a blessing to know that we have a part of this camp meeting that is serving people there's spiritual food and we get to serve them their physical food get them in get them out and it just makes a better camp meeting for 3abn and we love 3abn oh praise the Lord well we love you too and we love Randall I want to know what we're gonna make today what are we gonna be with this what we're making today is some of my family favorite okay these are little dishes are not too hard to make but first we're gonna do the broccoli fruit salad we love this dish it is amazing also the barbecue sauce I could not find anything that wasn't full of all the bad components you know sugar salt oil so this is a healthier version of barbecue sauce and roasted potato salad this is so good my lemony avocado dill dip okay and also my carob chia pudding let's take a look at our first recipe sure on our first recipe you're going to need two large crowns or two large pieces of fresh broccoli and you want to cut them into bite-sized pieces 1/3 cup of roasted almond slivers or diced quarter cup of sunflower seeds 1/2 a cup of golden raisins also 1/2 cup of craisins that's fruit sweetened 1 Honey Crisp apple diced into small pieces an eighth red onion sliced fine and for the dressing you will need 1 cup of melts vegan mayonnaise or your mayonnaise vegan of choice of course 1 fresh lemon juice and 3 to 4 packages of dried stevia all right so we've got all these what looks to me like really healthy ingredients here are I've got the the broccoli the onions I love onions by the way Honey Crisp apples those are like the best apples in the world and you can use different apples too I love the honey goose I really like the flavor of them and I these um craisins here mm-hmm I don't know if you want to taste one or not Jason those are made with fruit so they sweeten that crazy because they're really bitter sour but they use fruit juice on those instead of sugar so I'm looking for something doesn't have the refined sugar in it so where do we begin I would like for you to dump this broccoli now if you'll notice here I'll keep this piece out you can either chop these up into small pieces or actually pull them apart to whatever size bite that you want they could be larger they could be smaller that's up to the individual so I just leave that up to the person however they want there so we're gonna dump it in the spit into the big bowl try not to make a mess in the process well that's a that's a chef's job is to make a mess I'm not looking for it of a cleanup so clean and I we have the toasted almonds next i buy the whole almonds and then i toast them in the oven I chop them you know in different pieces some there there might even be a whole piece I don't care I just want a really good toasted almond but if you smell that you'll see how that release those natural oils and it just gives that almond such a good flavor when you're using it okay so we're now we just for the comedy and I like yes that's right now this is the toasted sunflower seeds okay so we're gonna put some of the sunflower seeds in there if you're allergic to almonds or you're allergic to one of these seeds you know replace it with something else that you want to use you know you could use walnuts in this recipe you could use cashews pumpkin seeds whatever you want to use so it just based on that individual taste so there there's options always options okay I think next we're gonna do the raisins lovely these are I love the golden raisins they're so soft and sweet so they are they are those are actually your green grapes I might happen yeah that one and then here's York raisins okay our cranberries dried cranberries we call them craisins mm-hmm look at the color popping in that salad already and that's really good because once you have like all these different colors as there's all kinds of different vitamins and nutrients and everything that you're getting from your food absolutely now we're gonna need this spoon we'll go ahead and keep it anyway there we go and then let's put our apples in there yummy yummy apples and then we're gonna put our red onions if you don't like red onions you don't like onions you can leave them out but that little bit of onion with that salad just gives it a great flavor yes I love onions but you always want to have a breath mint peppermint oil and keep it and just dab it on your tongue it helps to ginger that's another thing freshen that breath all right yeah this is really colorful now I'm going to give you a spoon okay and you're gonna just kind of mix that up together real quick and then we're gonna make the sauce to this recipe oh I can tell you're an experienced chef in the kitchen actually used to manage a restaurant did you really prior to coming the 3abn and but I didn't I didn't any other cooking in the restaurant that you do the cooking you did the manage the managing part I was more in the front of the house but I cook at home do you okay so you don't eat out a lot I try not but you know depends you get busy and you know sometimes you don't have time to cook that's what meal prepping is so important it is you know I I tell people to say how do you eat like this and at home it takes so much time I allow one day out of the week most of the time it's on a Sunday and I take that day to do my beans my rice my potatoes my cheesy sauce any of the staples that I use throughout the week I will have them prepared in my refrigerator in my freezer so if we're gon come home boom I can have a meal within 15-20 minutes nice so now we've got the base to our salad now we're going to put together the sauce okay so if you want to spoon that in for me and while you're doing that I'm gonna dump this fresh beautiful lemon juice and so this is the vegan this is a vegan mayonnaise mm-hmm you can buy any of your vegan mayonnaise is that most all your stores your Fabian A's there's one at Walmart now most of your grocery stores have some type of vegan mayonnaise you know make your own it has a lot less fat if you make it yourself these are the packets of stevia the dried stevia that I'm talking about they're pretty accessible to Walmart Sam's Costco's you can buy them make sure you get a variety mm-hmm that is 100% stevia okay because with the marketing techniques they use now they could say 100% organic stevia well it's in there but it's not 100% there's usually sucrose dextrose another type of sugar nurse should be careful about that all kinds of yep and I'm gonna put four of them in here now you know sugar is not as strong as your stevia is your stevia is a lot stronger of course monk fruit is the strongest it's 300 times stronger I love you could use the monk fruit in here too because it gives it that really good fruity taste and then we're just gonna stir this up nice okay incorporate it I'm gonna use a whisk just to keep it off of our clothes yes now I do this fruit salad a lot at my seminars Jason outside of my dandy blend drink I think it's my most popular salad that I make people love it love the recipe and it's just talked about a lot so if you want to take your spoon and just kind of give it a little taste this is your sauce base now the longer this sits the better it gets I use this for my coleslaw any type of a recipe where I need a creamy like mayonnaise base with a sweetener base I do the lemon the vegan mayonnaise and the stevia in there or the monk fruit that's good it is really good now when it sits do you want it to take on a thicker consistency or no I wanted I want this a little thinner than a regular mayonnaise or a vegenaise type that's why I put the lemon juice in there I want a little thin and I just want to coat my my fruit okay so I can use this wait a minute used it and then we're just going to pour and I don't want to do I don't want to drown my broccoli this is a essence we want to taste that sauce but we want the taste of all of the fruit that's in there and the vegetables to do so we're just gonna mix this all in together incorporate it together okay this is the part where it gets kind of dangerous sometimes yes it can be yeah I can so you could where I'm gonna try not to but yeah wow that looks good and this would be good on you know it's nice hot summer day or all the time I hear so many people say oh I love this and that but I like it fresh I don't like it cooked well we just need to use other recipes some people might not want to mix their fruits and their vegetables I love this use your dried fruits uh-huh your Apple goes with just about anything I make it in a lot of my salads you know like chicken salad I use I use it so I use apple and a lot of my different recipes you put you put apple and let you and your veggie chicken salad I sure do grapes apples absolutely okay I'll see you it's not overdone yeah here you you've got that essence that I was talking about let's see down here on the bottom let's let's just may I always turn my bowl it's a habit you're turning your bowl you're really getting that mixed and I dig underneath and pull out your raisins they're gonna be heavier so that foods gonna go to the bottom of the bowl okay so we're just gonna pull it up to the top here and look at the bright color it is so good and when you hit those roasted nuts or those roasted seeds along with the vegetables in the sauce it meant really makes for a good recipe nice so are we going to get to taste this well you always get to taste it that's why I always bring your special bowl do you have your special spoon not yet yeah I'll just put a little bit in there for a second there you go okay and I think where's your ball I don't want any I'm trying I'm trying really hard not to eat in between my meals okay you know cuz I I have 45 pounds to lose and so I'm I'm really and we had camp meeting and let me tell you what I blew that the first day yeah oh yeah when you're tasting your cooking and you're tasting there it's really hard to do this I'll let you do this for you you do the tasting and I'll do the pouring mmm and and the longer this is in the refrigerator the long it takes longer it takes on the flavors it is always so much better than this is one of those recipes two or three days in the refrigerator it just keeps getting better and better yeah that's good you like that mm-hmm what are we gonna be making next next what we're gonna be making is my homemade barbecue sauce and for the homemade barbecue sauce you are going to need 1 cup water 1 large onion diced 2 teaspoons of celery flakes 4 cans that's a 6 ounce tomato sauce 2 jars of simply fruit apricot one and a half teaspoon of garlic 1 teaspoon of pepper one tablespoon of onion powder 3/4 cup of apple cider vinegar or you can use lemon juice if you want 1/3 cup of molasses 1 tablespoon of Hickory flavoring or liquid smoke and 2 tablespoons of mustard Wow I am excited about this are you a football guy I watch the Super Bowl well you know in Texas everybody uses barbecue here like people use probably soda pop or something I mean a barbecue is everywhere so you go in the stores every store has like just Rose a barbecue sauce but what I noticed in the barbecue sauce was all the salt the high sodium in it I also noticed all the high fructose corn syrup I also noticed all the sugar that was in and and just ingredients I did not even oil so I thought okay Lord I always pray and ask the Lord to bless my kitchen when I'm creating recipes and I said give me a recipe for barbecue sauce and I was in Florida and we were at a resort we were staying up there kind of like having a little vacation during our seminars and God gave me this recipe I can't looking forward to tasting it now I took the water and the onions and I am sauteing them because I I don't want to sit here and have nothing going on because it takes just a little bit of time to get some transparency in those onions yes so you chose to use water instead of oil absolutely I always do because oil is an empty fat okay it there are 4000 calories in oil per pound Wow and yet there's only like 60 to 80 calories per pound in green leafy lettuces Wow so think of that and in your sugar and your oil or at the very top of the scale of where your calories come from whatever food you have so for myself I leave oil out of my diet now I use fats in my diet I want to make sure I have the complete balance of food but I eat healthy fats like avocado okay nuts or seeds and I use no margarine and I use no oils in my own cooking at home nice so I want to make recipes like that too you're starting to smell it oh yeah and I love onions yeah I do I did you grab the peppermint yeah right now next on this recipe that we have here is let's go for our flakes okay I love these these are celery flakes and when you look at them it just looks like dried pieces of celery you could probably use celery seed okay but I like to use the flakes because there is celery in your regular barbecue sauces this is our tomato sauce oh yeah so I'm going to incorporate that into the recipe next just pour it in there are larger jars but most of the time people will buy the six ounce jars so you can buy the large just just as long as you have like 24 ounces I'll keep that I'll start stirring this in a little bit this is one of those recipes Jason that the longer you cook it the better it tastes you want to render that down a little bit I let it set there and simmer with a lid on on low and just go about doing something in the house I saw that flavor just really so that flavor just mmm yes and this is my molasses you know I don't like molasses it's just one of those things I can't eat yeah but man does it do a good job in this barbecue sauce and it brings back that color Jason look here as I start to stir that look how that color will deepen and give me that rich dark barbecue look look really good over there mm-hmm now I want my jam there are a lot of different jams on the market now that our fruit sweetened and this is what we have here so I'm using this in place of my sugar okay okay and it's just like a big clump I don't want it spilling all over us so I'm gonna let that go in there and you there are peach list out Laver I want people to see at home got going on in this pot we need to kind of tilt this just a little bit so they can get a nice view of these wonderful colors without spilling and the onions needs to be going on right now that's good stuff in that ain't it beautiful now did you see the texture how that went from a soupy saucy like it went right into starting to thicken up it can that's what that's what I used to jam for now let's go ahead and just start pouring the different condiments in here and we'll lay leave the salt for last so garlic powder garlic powder love it granulated garlic powder it doesn't matter just any of them we've got the paprika paprika okay now you're really gonna notice this when you get to the smoke flavoring that's when these flavors are gonna hit and you're gonna say barbecue sauce now we have the onion onion powder okay I love onion I love garlic you know I can't imagine I feel sorry for people that can't have onions and garlic because they're good for you too their antioxidants they're good for the body that's my fresh lemon juice and you said you could either use lemon juice or what was the other apple cider a pear cider but if I used a vinegar I would use an apple cider I love fresh lemon juice so I use it most all my cooking this is where you're going to this is where the barbecue sauce changes in its smell did you smell it not yet now what's that smell like now who smells like barbecue sauce cuz we put that Hickory we put that smoke flavor in there and that's what you get in a barbecue sauce it's a it's so many different components mustard might have to spoon and and if you don't like mustard you don't have to put it in but I would suggest that you put in the mustard powder dry dried mustard powder okay now like I said the longer this sets here the longer it renders down and it just it gets thicker you put it in the refrigerator at night in the next morning I mean you got to spoon it out it's so thick and we want we want it to do that now for me I'm one of these people I don't use a whole lot of salt uh-huh that's probably more than that's more than I'd even use for myself at home I'm just I really cut back on my salt a long time ago that is how easy this recipe is to put together it's another dot pour it in there let it cook down put the lid on it go about your business and keep checking about every 15 minutes looks so good now see this so now it's a little thicker richer it has that Ridge to the onions the translucent onions and you know Jason if if somebody has a texture problem with onions don't leave them out it's really important for barbecue sauce puree them okay you'll get its normally unless it's an allergy it's usually a texture problem and I've got several friends of Miss Brenda I collar Brenda Anthony chef Marc Anthony's wife she loves onions but she doesn't like any texture so I when I'm her at her house and I cook for her I just puree him and she'll eat it but she wouldn't eat it otherwise Wow can you believe that and that's gonna now I want you to take a taste of that if you would yep yep yep and I actually brought something here for you now this barbecue sauce there's so many different purposes you can use this as a sweet-and-sour sauce with a little bit of hickory smoke in it you can also use this for soy curls for barbeque sandwiches maybe a little coleslaw topping on that you can also use this barbecue sauce for quinoa for like sloppy joes I brought you some soy curls that I had made on top of that so you could try it once it's already cooked this is what you'd get right here oh yes mushrooms you could take portobellos dice them up use this sauce with portobello mushrooms you can use it with rice like I said quinoa anything you want you can use this sauce with to make a good sandwich or meal out I'll tell you what I like you melody I let me say my blessing real quick yes all right he's gonna do he's gonna dive in and take a taste of the barbecue and this is just with soy girls in the barbecue sauce mm-hmm he can't speak what's our next recipe yeah well for our next recipe we are gonna do this roasted potato salad this is a favorite in my home it's fourth the ingredients are four to six red medium red potatoes cubed and oven roasted that's important we want 3/4 cup of vegan mayonnaise 1/4 cup of Dijon mustard tablespoon of almond milk 1 tablespoon of lemony or lemon juice 1 teaspoon of honey a dash of stevia powder 1 tablespoon fresh dill chopped 2 tablespoons of flat leaf parsley chopped and 3 green onions diced small you know I love a good potato salad I have a feeling we're in for a treat now I see we've already roasted these yes yes i i diced him up and you can tell you know I want a chunky potato salad here sometimes people do a mashed potato salad some they'll just do it in a little small pieces but I wanted a chunky bite-sized potato here and so I roasted the potatoes and there if you notice they're still warm so you're both still a little warm there where I just took them out and I also noticed that it's not oily like you see is it's not it doesn't have that oily because so you look at some potatoes right and if you put it in a paper bag you'd be able to see through the bag this looks healthy well this is actually just potatoes yeah there are no sprays on my pan I use parchment paper for most part but I like just regular potatoes I'm an Irish girl you know I don't want all the other stuff I don't need the extra calories I have plenty of my own so I I don't want to use that I want that simple Oh as best as I can I want to help healthy absolutely so where do we begin with this I want to begin with the sauce here Jason so you want to just pull that over too the side and let's start with the mayonnaise and what you're going to do is we're just going to start taking the different components here the recipe in here to make this sauce okay mom scrape the bowl there right that's right we got it see and that's another thing about the restaurant like pennies add up if you leave any you better get a rubber spatula and start scraping that you you counted out over a year you do it's a lot there there is a lot of waste in restaurants and there's a lot of money that that goes down the drain because it absolutely you know you don't have to go in specific order I will tell you that okay everything just needs to come in here I leave the salt out as an option okay so you can put any one in there at any time that you want to this is our almond milk here if you're allergic to almond milk use soy milk fuelers into soy use rice milk cashew milk coconut milk there are so many milks you can use on the market just you don't want to use anything with vanilla and you don't want it sweet and so use an unsweetened plain milk of whatever your choice is gotcha and this is the fresh lemon lemon Ashley I'm all about fresh lemon juice yes fresh is best fresh is bad okay now this is your honey here okay so that's gonna be a little thicker let's let's go ahead and go go for it let's go mustard this is a Dijon mustard mustard Dijon and the reason for the honey that we're gonna add in this recipe with a mustard just to offset that salary flavor with the sweetness of the honey and when you put it over those warm potatoes and you try it you're gonna notice the difference there I can't wait all right now onto the honey onto the honey and I always buy honey that's local to my area some people you know out there they'll buy honey anywhere I like my honey from my local area because if you have allergies that helps with them and it's always nice to support local yes it is okay so you got your heart the honey I love honey so I'm trying to get every bit of that in there okay and this is your flat leaf parsley this is your deal okay fresh dill this is not your in the jar dried dill or the dried parsley we want fresh in this recipe okay and then you said this is the dill that's the that's your deal fresh dill all right another pour yes and this is green onions yes I like lots and lots of onions too if you want to use double the amount of onions it's not gonna hurt you know you might like something a little different in that recipe you think oh I'd like to add this or that hey I tell people try it this is a bass uh-huh this is what we like double the onions doubled in this yes we're gonna stir this together really well and you're gonna see how that takes on this creamier golden color because of that mustard mm-hmm you know it's hard for me to stand here Jason and watch you stir that you know that I just hold myself back in there yes but yeah I'm trying to mix it up a little bit no you are didn't nice of course I could have given you a bigger spoon you want a bigger spoon I like the challenge you like the challenge I'm gonna give you a bigger one when you go to mix that up anyway okay with all with the potatoes oh absolutely I just want to pour that right over those potatoes when you get it thoroughly mixed up there it goes over the potatoes just pour it around it and start mixing okay well I see a little green in there and you know the longer this sits folks the more the potato is going to absorb it I don't have oil on this potato huh so this potato is gonna absorb that flavoring so if you're gonna put it in the refrigerator overnight I would even suggest using a little extra if it's not going to be served that very day just because you want to make sure that all your sauce doesn't disappear gotcha so now we take our potatoes and our sauce and pour it over mm-hmm ooh yummy it just looks yummy like that yes and I'll tell you I've used this before even without the potatoes I've used this for people to dip chips in really that sauce right there yeah I like my recipes to do double duty multiple yes double duty and I'm sure your husband would love to have this while he's watching a good game yeah yeah chips and know the problem of it is is we're never home long watch anything I had people say oh what was that recipe you cooked on 3abn I'm like when and they'll they'll start saying did you see that program I'm like I wish I could have I'm on the road we have put 40,000 miles on our truck in one year 40,000 more right at it all right and miles can you blow but you know the great thing about 3abn yes is if you're not driving you can get us on your phone download the free 3abn app it doesn't matter if you have an iphone it doesn't matter if you have Android it doesn't matter Doug go to the Play Store go to the App Store on the iPhone and get that free aren't we blessed and it's free aren't we blessed are they on XM radio yet you don't know no do you know what's really neat I can put take the app have the program up on my phone uh-huh and I Bluetooth it into my car and we can listen to it through our speakers see there you go yeah awesome utilizing technology this looks a little wet uh-huh and I want it to because those potatoes are still warm yes and and that sauce is going to soak up in these potatoes that's what we want it to I'm gonna go ahead and add that little bit of salt probably about a half a teaspoon of salt in there okay I'll stir that up a little bit yeah I like how it's it's saucy I guess it won't be though in about two or three hours like I said that's gonna absorb into those potatoes exactly and when you think about that folks how this sauce is gonna absorb into your potato you can only imagine how it absorbs the oil into your potatoes that's true so you know it it'll keep doing it that's all going into your you read my mind he's got to try this one you and the potato I hope it's not crunchy it should be just softening up now from the sauce isn't it wonderful you know Jason I hear so many people say well aren't you limited on a plant-based diet and I'll say no you're limited on a meat and dairy diet not me I have no limitation so I can eat almost everything unless it's an allergy that God created and make it taste good so we don't have those limitations that's it's very good it's a good recipe isn't it it is I'm curious to see what we're gonna make next this is gonna be one this is a favorite in my house it's called the lemony avocado dill dip for the ingredients you'll need one avocado peeled and mashed third cup of diced fresh deal two lemons juiced 1 cup of celery diced finely and salt to taste so we have avocados we've got fresh lemon juice so we've got celery we've got a little bit of salt we've got this is this deal God do you notice any consistency here where everything things that we like yeah also the recipes that we've done today you see lemon with would like every recipe you will see deal with a lot of them I remember a salad that I tried one time we were at a restaurant and I'd loved it had that fresh dill and lemon and and there was something crunchy in there and I couldn't put my you know like what is that what is that my figured is that water chestnuts what's going on and I went home and I just thought put the avocados together since I'm doing this new cook these two new cookbooks and I've been using a lot of avocado for my fat avoiding the oil because simply yummy whole is all about Whole Foods and so I've been using a lot of and the foods are coming out amazing and you do have two cookbooks correct good wine simply yummy right now simply yummy whole is designed it's ready for me to put all the rest of the components recipes some of the people that are I have some doctors that are putting some articles in these books so it's more than just a cookbook and then we have simply yummy fresh simply yummy fresh is coming out about the same time the problem was I was working on way too many recipes and thinking okay this is really fresh fresh and then I thought why not do too yeah so these two cookbooks will be out probably around January if not before and they can always contact me to get on the email list or something like that and later so where do we start with the avocado you know but before we actually get into where we start another thing that I noticed about these recipes is that a lot of the ingredients are fresh yes yes why do you choose to use fresh ingredients I want food as close to natural as possible especially for my diet like I said I still have weight to lose I've lost all my medications and my diseases have reversed but I still want to take care of this body that God gave me because I abused it for like 58 years so I'm trying to do the best about keeping a clean diet and I wanted things that were whole things that tasted fresh that you could use with other foods you would be shocked at some of these recipes how you can incorporate them in two main dishes and use them beyond what we're using them here I love brush and your first you're gonna want to use the avocado okay and Jason your sport how did you so how did you cut this I just took the avocado and just peeled it you know took a knife and went around it you know twisted it in half and then peeled it it's really easy if you've got a good fresh or avocado that's ripe it'll just peel right off like a orange and when I mash it what do you say on the sport well you're a sport because he does not like avocados well he doesn't like avocado and I was thinking during this time that we've been filming about this recipe when I found out today he does not like avocado and I thought what could Jason do what could he do to make a recipe like this if he chose to have something simple and I thought peace green peas you could put them in a food processor or Vitamix puree those up put these ingredients in there and do the same thing this is a fat a good healthy fat the peas are a little bit more on the carb side but neither one of them really have a taste that would mask you know something would mask it so you'd be fine with that and and the good thing you know it's not all about me people at home exactly what we and everything like that you like avocados when the doctor told me that I wanted to make that change at 285 plus pounds who knows he told me I could eat an avocado every day oh and my last cholesterol was 128 128 that's super I'll take that so just take that fork just make just start mashing it up and and watch him say this is hard one I'm hoping I don't end up wearing this thing if it jumps out at me I might get attacked by the avocado well avocados here are a little harder to get ahold of them what they are in Texas I believe in Texas are like three for a dollar a lot of times and so they're just so available and we've got a huge Hispanic culture there and so my favorite food and I'm thinking praise the Lord so we get avocados all the time there and when you get them for like 25 35 cents during their peak season it's pretty inexpensive and here they're very green so I put that in my little paper sack if you need to get your avocados ripe overnight just take it put them in a paper sack and really close it up and let the paper sack ripen yeah oh right faster how does that work I don't know but it works it works yeah it's one of those things I don't question hey it works for me that's great that's right works that's coming together that's just like you can take ice mm-hmm and red onions when they have such that super strong pungent taste with him but I love using red onions you could put a little bit of water in a man ice and the ice will help take out some of that sharpness in a red onion too so yeah look at you did a great job nothing can you envision this with peas I could see okay so you could do that especially if you had a food processor that you could get in there and use the peas hmm hmm okay says that about that looks good yes you don't want it just run like I'm always right okay all right so you can add anything you want to here just go ahead and put in your celery and that's a lot of celery and I love it and and celery is good for it's like a natural diuretic okay so we need that instead of all the salt we can use the celery instead nice that's healthier for us it is okay inflammation is good for inflammation really mm-hmm and then so now we want to our deal right and if you like more deal just knock yourself out and put more deal in there I do like fresh so I always try to we have different markets I know Meyer up in the north part of the country has deal year-round and and down south you know places like sprouts Whole Foods they have deal year-round okay pour lemon oh and you're gonna say man that's a lot of lemons I love it you tell it's fresh there's the seed oh wow well hey at least he hung on pinch it in there and this is another one of those things if you don't want the salt for me I don't need to salt I wouldn't even put it in my dish but for some people they like salt and what kind of salt is that this is a Celtic sea salt I don't know I'm sorry this was Himalayan pink Himalayan Celtic sea salt the real salt by the Redmond real salt and the Himalayan are the only three salts that I will use because they have the trace minerals that we need as well okay so now I just want to mix it or bring it all together okay nice does that look like fun it does look like one that's right now so how how long have you been making this particular dish probably about two years I've been making it and I as I've been thinking so much about doing this next cookbooks you know these series I thought wow I want to do a gluten-free I want I meet so many people on the road Jason they have wonderful cook they have wonderful recipes great ideas so I thought why not incorporate some of these cooks out there how we met and take two or three of their recipes and incorporate them into a cookbook for them looks like that does and I was so worried about spilling a little bit yeah and look you can use it with the crackers you can use it with a vegetable broccoli cauliflower carrot sticks this is really good folks if you want a instead of using butter on a sandwich you can take this spread on both sides of your bread and whatever you use your lettuce tomatoes in the middle and it makes a wonderful spread for a sandwich now normally I taste testings right you can't so am I gonna have to do it's good hear the crunch uh-huh I love that it's so fresh and it just opens up those taste buds like wow this is it's like a flavor explosion this it is it's very lemony I love that I love that tape I'll tell you what I will try though you try the cracker yes that's not fair I can't have the cracker I'm allergic to wheat so this is why teamwork makes the dream yeah you got our next recipe oh the next recipe is gonna be the favorite when you're I love this this is our carob chia pudding for this recipe you're gonna need three cups of vanilla flavored almond soy or coconut milk 1/3 cup of carob powder one dropper chocolate flavored stevia 3/4 cup of chia seeds and a dollop of coconut whipped topping which is vegan that sounds wonderful this is one you're gonna eat so we want to hurry up with this we're gonna eat it fast what I normally do first is I put in that carob powder because that carob powder really and I'm going to start whisking okay you just start dropping that in there okay there we go and some people might want to put it in a blender that's fine I'm really pretty good with hand mixing mm-hmm and this is our chocolate flavor I don't use chocolate in my home I use carob powder now I know there's some people who don't like carob powder I don't I have not found the difference did you try that cake that we did at camp meeting I didn't get to try that that was a carob basically a German chocolate our version of them would be proud of me I ate some of the fruit that was that camp-meeting though president let's try some of that so that was good now I want you to this is my stevia okay so I just took it all the drop looks a little different this is the chocolate this is the chocolate flavoured stevia drop this is in a liquid my the only brand I use is the sweet leaf I use sweet leaf it's my brand and I always put a light for people who are making this dish it's a dessert taste it before you refrigerate it okay and if it feels like or tastes like it's a little too sweet that's great because it's gonna absorb that chia seed and that chia seeds gonna take on some of that flavor it's just like anything you do gluten free if you use rice and these other type of flowers everything you put in there it's gonna absorb in that flower too so you need a little bit more flavoring so the same way with the Chia this is my vanilla because I did not have a vanilla milk okay so I'm adding vanilla to my pudding now why did you say you want to taste it before you refrigerate it can you not add things after you can't mess it thickens up this is gonna get really thick and I'm going to show you here one that's thickened down but I know that I taste it here and I want it really really sweet so that and you can use monk fruit here too but we're using stevia here and I know that when that chia seed goes in there and it starts to expand and get real gel or gelatinous then I know that flavor is going in that situ so it's just absorbing it's absorbing just like your potatoes absorb whatever comes into it so you can just start pouring the chia seed do you ever have a chia pet I've seen plenty of those commercials okay so now you put in my seed okay and see if we tried to eat this now we would be eating liquid crunchies chia seeds yes so for the sake of television now do we want to add this if you want to I've got those along side because in this bowl Jason okay I did put some carob chips in there okay nice because you and I are going to be artistic gotcha here's your spoon because this is gonna set up now I want to put it in the refrigerator to three hours even if you want to do it overnight but it needs to set up and that those chia seeds start to get like I said gelatinous okay you can put see look at that oh yeah it's like a tapioca now do you see that uh-huh okay and from myself I will even take some more of the mom this is a great recipe for your you and your kids to do together this is what's nice and chocolatey or Keira be it is Keira P Caribbean okay okay and then you said you added a little bit of this I did put it right over the top I even put some on my M between there you can't hardly see him but I put a break in between okay okay you got fancy with it you know I've got a little daughter granddaughter name we call her sippy sue sippy sippy sue her name's Alexa but sippy sue she got tagged with and 11 years old she's still being called sippy soup and so she loves to cook like grandma now this is the coconut whipped topping uh-huh and I plastic because I want to use it like I would you be doing frosting and I just cut the tip small here so I can just squeeze this out maybe round it just like an ice cream cone nice now it's your turn and then I take just a tad a pinch of the carob powder everybody just thinks this is wonderful one looks kind of like a cone but hey you can you can actually put you can even go down on top of that right smash down on top of it because you want a bit nice and thick that's great and then if you want to just a little bit of the carob powder on there okay yeah I know he's gonna try this when he's gonna love this oh yeah this is probably one of my favorite times here [Music] what do you think delicious yes it is so delicious and it's wonderful because it's healthy and it's something mom can do with the kids our dad I mean it's um it's like a family project and they don't feel deprived so this is a dessert at home that's healthy for everybody and they don't feel like oh well so it's so good to eat this and we don't I love it it's very flavorful and the consistency is good too I don't know if it's the seeds there's something that tastes kind of gummy ish that does have you ever had tapioca pudding I think I might have tried it because this is a little similar to that except for that dude you're talking about those little seeds in there right Kyle yeah I've done this with mango I've done this with a coconut cream lemon so I've made this in many varieties and they all taste good now what does Randal think of this red doll he loves everything you know he's the easiest man in the world to please but I we have a system if it's really great it has to hit 10 if it's okay it's down below 1 so between 1 and 10 between 1 to 10 for you nice yes yeah this is absolutely delicious and how long did you say that you leave this in the refrigerator for I leave it in there for at least 2 or 3 hours yeah just so it'll start you know getting thick so you want to prepare this first prior to making dinner yes then throw this in the refrigerator that's ready I do it in my seminars I make this very dessert in my seminars and top it and put it in the little portion cups and I always make about 1/3 more than I need and we're always running out because they'll come back and get seconds and thirds of it now what are your seminars look like you know churches organizations will have us come in and do programs for them just to help about a plant-based lifestyle and I talked about the SOS the sugar oil and salt and we want to leave some of that out of our diet or reduce as much as we can especially for a lifestyle style disease because food can do what medication can't and so food got you there foods got to take you back yes and so that's what I teach and I give all the scientific evidence about what foods are destroying our health and how we can turn that around but more than that I mean I can't give them all the information in the world Jason and I can give them proof of what they need to eat and how it it helps the body and change it God is created just so miraculously that no matter how sick we are sometimes we can reverse that time after time again and so it's got to taste good so when they taste that food they say ok I can do this absolutely because it can't just be solely nutritious it's got to be delicious too well because the first thing they think it was a now do I have to be a rabbit yeah yeah is it palatable yes it has it has to taste good so how long have you been doing some nurse oh I think I think about seven I've lost track but I've been doing it for a while and I love it I can't imagine you know I came out of a six-figure income I worked for the corporate world out there and I remember somebody say melody do you miss working in that corporate world did you miss all that money and I said if I did I'd be like slapping Jesus in the face because God has given me back my health and he has always taken care of me everywhere I've gone he's he's taking care of me all these years I don't need a corporate to take care of me I just need the Lord well we want people to book you for seminars we want them to invite you out and now we're gonna go to your address role if you would like to invite melody to hold one of our health events in your area she would love to hear from you find out more about her plant-based cooking health seminars as well as her amazing cookbooks by visiting her website melodie Prettyman com that's melody Prettyman calm you may also call her at seven four zero three nine eight six four nine one at seven four zero three nine eight six four nine one or write to her at your healthy helper post office box five two one Alvarado Texas seven six zero zero nine [Music] we made so many delicious dishes today let's go over what we made well first we made the broccoli fruit salad love that mixing the dried fruit with the broccoli and then we did the barbecue sauce really a great barbecue sauce the roasted potato salad is a favorite for sure the lemony avocado dip dill dip love that too and the carob chia pudding I mean how can you go wrong how can you go wrong avocado dill lemon I mean it's just all great but you know what I really love those potatoes the potatoes were amazing the barbecue was great and I didn't know how I was gonna feel about the broccoli and the fruit and all those different things mixed together but it was delicious too yes and like I said the longer it sets the better it tastes yeah yeah all those flavors would really settle in and then I love how you have the onions in there because I owe ya it's got to make sure you always recommence close in handy okay so when we were someone we're done here today is is that your dish a potato salad you know I would I would like for it to be however I think there are some other people here that Brenda might be running out the door with it will never know that it's a possibility did it take you a while to get used to cooking with such fresh ingredients and no oil and all it took me a while to figure out the oil in the sugar part salt you know it's just simple but you know God is so great about teaching us how to make changes and he did that for me too Wow and you know as we discussed earlier it was your passion was fueled by different situations and stuff that my health my life you know when you get you know it's easier to make sure you have good health as to have bad health and then try to reverse it absolutely well thank you so much thank you for coming over here and sharing all this wonderful food with with us and get in your kitchen and try it at home join us next time [Music] you

Channel: Three Angels Broadcasting Network (3ABN)

Views: 6,866

Rating: 4.8333335 out of 5

Keywords: 3ABN, Three Angels Broadcasting Network, Melody Caviness, Healthy Recipes, Vegan Cooking, Vegan Recipes, Vegetarian Recipes, Health, Healthy Eating, Health Conscious, Plant-based Recipes, Plant-based Meals, Melody Prettyman

Id: o5fq72FhaQk

Length: 58min 30sec (3510 seconds)

Published: Wed Jan 16 2019