3ABN Today Cooking - "Christmas Brunch" with Rendall & Melody Caviness (TDYC190001)

I want to spend my people honest man [Music] moving lord hila hard that Juanes fan [Music] and people [Music] hello and welcome to another 3abn today cooking program I'm your host melody cabinets along with Rendell Calvinists my husband today we want to take you into our home show you some of the recipes that we do on Christmas yes this is a Christmas program or you wouldn't see me in red most everybody says all you ever wears black I love black but today we want to fool you with some of these holiday favorites that we love in our home I want to just go through some of the recipes before we get started if you don't mind the Christmas brunch casserole you love that when my husband loves tofu avocado toast our apple spice pancakes and apple topping polenta and this is a spicy polenta lemon cranberry bundt cake and our cranberry breeze all right yes we love these they're so special you know a lot of people will do a heavy lunch during the holidays but in our family Ren don't have it you notice that we've got kids going to grandparents we've got mother-in-law's father-in-law's all these different areas they go to so we like to get up in the morning maybe open up presents and have a brunch instead and then meet with the family for the evening milk that's right we do and of course I think my favorite part is probably the presents although I don't like surprises my husband I hate surprises but you know I do love to cook and guess what my husband loves to eat so together we're here today to show you some of these why don't we go to our first recipe Rendell would you mind reading the ingredients to this sure 1 cup green onions diced 1/2 cup red bell peppers diced 1/2 cup green bell peppers diced 1 16 ounce package of firm tofu drained and crushed 4 cups packed hashbrowns frozen or fresh 1/3 cup green canned ripe olives 1/3 cup olive brine from the can 1 cup cheesy sauce 1/4 cup nutritional yeast flakes 1 tablespoon granulated onion 17.1 outs package of vegan cheddar style cheese 1/4 cup 2 foodie brand sour cream and salt to taste you love this recipe don't you know honestly though he loves to eat I do too but it seems like I do both eating and cooking you know honey I am going to let you help me with this I know I'm usually the one that does most of this in the kitchen and you're the taster but I want you to put on your gloves because there's nothing like just getting in there and getting with it you know just grab that food and mesh it up alright I know sometimes people call it smashing but I want to take the tofu here and we want to crumble it up because basically this casserole Intel's having the potatoes having the tofu having the onions it's just got everything together so you don't have to have different segments like potatoes in one dish and tofu in another dish we've combined it all for one big casserole you're gonna love this dish I promise you got him on all right no fur in that bow I want you to put the tofu in there and I want you to smash it all out really good you know I want in there with you I just want to smash all that up good you don't like cold I don't like cold that's the truth I I can't stand when think my hands get really cold so a lot of times he does the tofu smashing yeah pretty much all the time right yeah you do I think we're close I think you're close and if you don't mind I'm just gonna start adding things in here this is the green onion I love onion if you don't like green onion don't put it in but red peppers now what holiday is this this is Christmas we want color so we want red and green in our tofu bake here now I let me put this in here too if you want to honey take that spoon and mix that together now I'm going to trade your spoons you know me I'm fickle come on raise beans with you there we're just gonna I think this is an easy recipe to folks in a bowl in the oven boom let it bake yes and you got the gloves on now I'm gonna add some more weight here to you so I am going to put the hash browns now you can go to the store and buy some of the frozen hash browns you can take your potatoes ahead of time boil them and hash brown them yourself some people might want to Cuban that's okay to make it your own and I love using a little bit of the brine I don't I don't use a lot of salt in my recipes but on the green canned olives I don't mind using some of that brine because it's really low in sodium and it adds a really good flavor to casseroles meatless casseroles and also to this breakfast casserole it's getting there it is getting there is enough how about if I give you some cheesy sauce my favorite your you do have cheesy sauce don't you what is it you like to make with cheese I hate tortilla chips the soft ground and cut them up in quarters put it in the oven mm-hmm toast them he makes his own tortilla chips yes a little bit of jalapeno with that it's great I know you would put how opinion here wouldn't yes now I've got some onion powder and this is the sour cream you know for years all we had on the market was tofutti brand sour cream but there are other varieties out there and even though this is what it calls for in this recipe it's because what I can find in my area so you might want to just whatever you have as long as it's vegan there are some other brands out on the market now and that's what he's going to put in now smells really good all there that's it yay you know they say half of it is just getting through the smell of it we're to win okay now what I'm gonna do is I'm going to add some of the cheddar style cheese I want to save a little bit for on the top so when it's baked it makes in the oven for like at 350 degrees just enough to get your bell peppers in your onions which usually takes about 25 to 30 minutes based on your oven and then just about five minutes when the casserole is done I add some of that cheddar style cheese over the top and maybe a few green onions for color you're good thank you no I mean this is good yes you are dear now let's go ahead and you might want to pop those gloves off and we're gonna add it to this casserole dish here I'll let you do this now that you've got those gloves I'll fill that up for me and I'm gonna get some of these ready and clean up a little bit of our mess that already looks pretty and it hasn't even been in the oven yet I know for most people when they make scrambled tofu they use turmeric for the color but we don't have to here we've got the cheese and the color of the other vegetables that looks yummy good job hey you're really you learned it for me well okay I'm a good teacher and aren't I that's about it that's good now I'm just gonna show you how I would shake that over the top after its baked and then I would always garnish with a little green onion and you're good to go good job yeah you know what honey I know it's not totally done but I know you want a little taste of this yes I do I know you is it good is it now we go by a number scale one to ten ten meaning great one meaning it needs some work how does that phone know is it then okay all right it's a good ten let's go on to the next recipe okay this is gonna be our apple spice pancakes and honey if you will read that recipe for me one half cup almond flour 1/2 cup rolled oats 1/2 tsp salt or to taste 1/2 tsp apple pie spice 1/4 cup honey 1/2 Apple cored 1 tsp vanilla 4 cups of water 2 cups of flour 1 tablespoon baking powder aluminum-free 1/2 teaspoon of salt 1 cup prepared aquafaba 1 large golden apple cored and diced 1 large gala Apple cored and diced 1 cup apple juice concentrate 1/2 teaspoon salt or to taste 1 TSP apple pie spice 2 tablespoons of honey 1/2 cup water 1 tablespoon cornstarch 1/2 cup pecan pieces and 1/3 cup golden raisins now the recipe that Rendell read was for both the pancakes these are our apple spice pancakes and our apple topping so we're gonna kind of be work in two different recipes at one time here because what our pancakes without some great topping so we've got some apples steaming right now because I want them I want this to be done at the same time this is however this might be done first so honey you're going to keep an eye on this and what I want you to do first is I want you to take the cornstarch or arrowroot powder whichever one you want to use and I want you to just kind of stir that in there with a spoon there are some smaller spoons over there while I get the pancakes ready of course my husband says you can eat 20 some pancakes at one time and not gain weight I'm not so sure about that however I'd like to believe that now this is my almond flour you can use almonds if you like to that's up to you I do like to use the almond flour because it's pretty accessible you can get it anywhere my oats my apple and I always use the peelings and of course with the Vitamix that makes it a lot easier salt to taste if you don't use salt don't use it I am going to put my apple pie spice blend in there with it and my honey I like to use honey for my pancakes because it actually helps in the Browning it makes them nice and light and golden so we're gonna put our honey in here well they're really good pancakes I have to emphasize that yeah I've only found one thing that Rindell did not like and what is that honey white chili a white bean sorry I'm a southern boy and chili should be red no I like the chili but not why I thought it was so funny when I made him this chili I'm like what did you think of that and he says honey that's just wrong so I've only made it one time now I'm gonna blend this it's gonna be noisy for just a few seconds so bear with us here how are you coming along over there I stirred this in okay and while I'm blending this honey add the salt - you know - this year okay yeah you might want to take that off and start at the top what's down worked out that would be great and I'm gonna blend this it'll only take a few minute blender I know but it works so great how many of these do I own Vitamix is oh I have three and what and what do I want and why do I want it though well because it has a little scale that weighs out the answers it has a bluetooth scale and I'm like oh honey and then he'll say Oh buy it and I'm like oh no I don't want to spend the money and then we'll see it again he'll say Oh buy it and I'm like no I don't want to spend the money I feel like you know but I I do put all three in my Vitamix as to you so it's not like they're sitting home in the cabinet I have one that my good friend uses because they do a lot of baking for me all the time Alvin and Julia Mallory they always are making up great recipes that's a fact that is a fact and also my daughter-in-law has got my other one and she uses it for my grandbaby so I'm continuing here but I want you to continue you're doing good hey maybe you could start cooking breakfast for me or something you think No okay okay okay I've seen the look I got the look I make a few things you do you do chips I love your tortillas now I'm adding this a little bit at a time because oats depending on the oats can just suck up that moisture and we don't want a real wet runny pancake last item is it going in I want you to stir that a little bit honey because that is your y'all do it for you loosen up that corn starts yes this goes in now and once it's thick in there a little bit I want you to continuously stir that for me and you know these pancakes oh they are so delicious now you're gonna see me use something here you probably haven't seen me use before but this is aquafaba this is from your chickpea this is the juice off your chickpeas when I make it as a sweetening like a topping I will use like confectioner sugar or stevia little lemon juice and vanilla but I always always use cream of tarter can I ask you a question yes who named that and why I don't know I can't answer that one can you believe it aquafaba thank you maybe it's maybe it's because liquid liquid aqua but that would be water baba fabulous do you would anyway now I'm just gonna let this sit here and fold in and add my baking powder I'm still stirring I want you to still stir you're doing good honey oh yeah you can take turn the heat off I think it's the top right here on the top one no down one don't want to confuse you know one more you got it he always said he was multiple choice turn it all the way down yeah turn it all the way off at this point and excuse me I didn't mean to walk off the set but I do want to get my griddle started some people are probably thinking melody why would you do breakfast at Christmastime we love it don't we yes we do we like breakfast sometimes in the afternoon don't we a lot of times we don't have our breakfast till we don't in we don't we don't have them till later all right if you'll do me the honors honey and hand me that spatula for my pancake thank you sir you're welcome and if you'll notice I'm not using oil I don't like to reason you don't zoil you know there it is rendell you know through the years I've lost weight and I've gained weight and I've lost weight it's hard when you have Hashimoto and celiac disease but I do the best I can but one thing that I've kept off is my diabetes is gone my medications gone and I haven't had it back and oil is a fad but it's a refined fad I'd rather have the olives that is a essential fat so that's why I've eliminated oil from the diet and just like you when we met you had type 2 diabetes right you took high blood pressure medication and you had cholesterol medication and how much of that do you take now nothing numbers are good nothing you take so medication now my husband's gotta be 73 years old and I'm in my 60s and we're medication free and I love it and I love the food that we our food tastes so delicious I love it now I want you to hand me that black ladle right yes thank you Oh Randall you're doing so good I'm learning you're learning and I'm hoping this is warm enough because I just want to do a few to show you you don't have to have the oil it's still not too hot and normally I will find whatever spatula gives me a serving for a nice sized pancake and there you go I'm just gonna let them cook and there's something about this aquafaba that makes the pancake real light and airy just like you would be if you went to make your pancakes with eggs but you don't have to add two eggs I'm gonna turn this up a little higher and once we start seeing those bubbles start to form it'll be nice and golden on the other side and then we can turn the pancake over and voila we have great pancakes I know you can see them right down here in front these are the pancakes that we made previously and I can tell you folks the pancakes that are on that plate my husband did it one two three four five he could eat all of them I like the bigger pan case you do you don't like it falling we can only say you ate three or four oh so would you rather you rather have him big yes right and you could eat like eight big ones and say you only had it good he does it I would kill for his metabolism it's wonderful well hey why don't we go on to the next recipe would you read that for us Randall sure let's do that one cup polenta four and a half cups of water 1 small jalapeno chopped fine 1 teaspoon salt or to taste 2 cups vegan cheese shreds one avocado peeled and sliced into thin wedges 1 tomato sliced into thin wedges 1/4 cup green onions diced this recipes for our spicy polenta and of course my husband a Texan he loves jalapeno he likes spicy food I do - I don't like it real hot like you do but what I like about the spicy polenta is by adding the avocado on top of it and some of the vegan style cheese it really mellows out that heat so you can still tell their spice to it and that's up to you viewer if you want to change that and add little you want more jalapeno you just do that that's great jalapenos to taste Hal opinion today's now also when people cook polenta a lot of times they'll cook their polenta way way too fast I like to put like here you have 1 cup of polenta 4 and 1/2 cups of water and I just keep cooking and simmering and simmering till it boils down and you're going to have a much milder polenta it's not going to be real hard you know do your gritty so this is much softer and that's what we've done here is Rindell has been really doing good on this deer and I can't believe how good your cooking honey merci I have no excuses now yeah none at all I found out the secret I got him on here and he's just cooking up a storm so it's like so when we get home do I get breakfast in bed yes do I have to cook it and then go back to bed needed anyway I did that I made breakfast in bed three in one day and I said I said how do you like that and he said nobody's ever brought me breakfast is good I couldn't believe it now at this point honey let's go ahead and add not all that cheese but probably maybe about two-thirds of it all right and and then I want you to stir it down in there and it's gonna change the colour even though it's yellow it's gonna give it even a nice or yellow color all right that's good I think that's really good and then stir that in you know there are other vegan cheese style shreds out on the market there are some that have like jalapenos in them too there are some that are like a mozzarella or provolone if you don't want the cheddar just try something else but we really like the taste of cheddar that you know in my dairy day I was kind of what you call a dairy holic so that was the hardest thing for me to give up with dairy but now was it you - that was a when we got married you thought you never have pizza again didn't you I did I think he gets deep pizza now that looks really I think that really looks good let me um I'm gonna add a little bit of salt to that and if you want to stir that in again then we're gonna pour some in here and I'm going to dress that up whoo that looks so good do you want to pour it some right in there I know it won't all fit in there good job you might right there that's enough there's your serving you can eat that you could do that normally what I do is I'll let this cool down a little bit but then I'll start because I like lots of color and remember this is a Christmas program and so I'll start layering my avocados and my tomatoes on here so whenever you get a serving with each bite you're going to get some of these wonderful avocados and tomatoes and Rendel can tell you I eat tomatoes probably with every meal and expressly especially for breakfast in the morning there's no grits like that I have had southern grits for years but never like this in other words these are pretty good is that what you mean honey thank you so much he always makes me feel like I'm the best cook ever kind of think she is look at this this is so beautiful that I mean that is that is a picture right there I love that we eat with our eyes so we always want you know if it doesn't look good it's probably not going to get past them the lips so I always encourage everybody to make your food bright as well as tasty well why don't we go on to the next recipe and I'm gonna let my husband read about our avocado toast whole-grain bread or bread of choice toasted 2 avocados peeled and mashed one clove of garlic minced 1 lime juiced 1 small container cherry tomatoes cut in force 1 shaker of everything bagel seasoning and then salt to taste what do I like better than avocado I don't know of anything I don't use margarine so a lot of times avvocato is my margarine so that's what I use instead and you know avocado toast has gotten very popular but I've eaten it for years so it's been popular in my home a long time so today what we're going to do is we're going to make our own avocado toast and Rindell you're going to do you're gonna be my master cuz you're the guy with the muscles so how do you like that muscle guy muscle guy here I'm gonna try to get it out for you to help you okay yeah well what do you get the second one in there before I sum this well that's a good idea that's a good did you never eat much avocado before we met have you much you didn't you like wakka moly though oh yeah you're a Texan gotta like guacamole that's like a staple and salsa and avocado that's it tortillas and while we're talking about that Julia makes the best tortillas I've ever tasted and when we go on long trip she always brings some over to the house for us for me she bring she'll make me like a dozen of him and she'll tell Rendell he can only have four and the reason for that is is because he ate my tortillas one time when she made him force on a trip yeah I think I got one or two did I make you what you thought they were all for you though didn't you you were asleep so what that was ooh I have to hide the food now when I go to sleep is that what it is okay and you can make as many avocados as you want I in my house there are some times we do for don't we we're blessed at home because avocados are inexpensive yes 35 cents sometimes are four for a dollar it's awesome now you've seen them hide like a dollar dollar and half a piece oh yes we travel so much with our ministry that we go all over the United States and we have actually seen avocados at times of the year for $2 apiece sometimes I leave home with a case of avocados and why do I do that Randall because they're so expensive if we don't that's insulting how do you salt now there's different types of fats what would you call this type of fat I call this fat an essential fat and my favorite of fat so we need fat and our guy and a lot of people say you can't eat fat no there are types of fat you can eat and that's why I always use essential fats like your nuts your seeds your avocado your olives I just don't use them in the oil form well look at you sometimes you like it a little bit of crunchiness to it I do I don't I don't like it just real mashed you're right and you're gonna I'm gonna keep your spoon in there because I call it buttering okay we're gonna butter our toast new term for me yeah well get you you can do yours I'm gonna put you to work boy look at this now I know in the recipe it said red cherry tomatoes but this time of year they have beautiful colored ones and I thought why not add variety to it let me put this down right here you already got yours ready don't you oh you're in the add some spice no what is that yes is that everything but the bagel sesame I absolutely love it there's a lot of this oh I can tell who this one's gonna mm-hmm yes Randall you're not kidding me that you made this for yourself didn't you oh yeah yeah but I love this product here it tastes so good on the toast and like I said I've been eating this kind of stuff for years and now it's very popular so when it gets popular then you'll see more of the items out there for sale wonderful I like I used to eat a lot of bagels I don't eat them anymore I can't have the wheat I dabble in it sometimes but I know I shouldn't I think that's gonna be enough fill this plate honey then if I'm gonna fill that plate okay you have the choice is this your plate or is this gonna be yours well I'd like either one yours isn't that beautiful again we eat with our eyes folks I was fixing to say he's gonna pick that up neat a piece aren't you that's kind of crunchy I don't know if you want to do that and and you can toast your toast in that your bread in the oven you can toast it in the toaster or some of you might have a toaster oven however you want to do that some people will put a fat on there first but I don't I let the avocado be my fat before we go on to the next recipe which is going to be our lemony cranberry bundt oh boy this was a product that I had called a friend of ours and asked if he would help me with this recipe because I was working on a couple different ones does he have a name Alvin Mallory you know who yes thank you Alvin Mallory he comes here at our count meeting and helps us in the spring and in the fall he's always here as our baker and you when you come to the kitchen you come to camp meaning come back there and ask for Alvin it's amazing you can give him something to say this is what I want and he makes it I love to cook but baking is not my forte when it comes to desserts I don't I try not to eat that many um so I don't so I'd love for you to meet Alvin but first of all I want to go to this recipe because we're going to read it and you'll do the honors for me Randall zest from six lemons four teaspoons ground flaxseed four tablespoons of water 1 and 1/2 cup unsweetened applesauce two and a half cups of sugar 1 and 1/2 cup sour cream 5 cups unbleached flour 1 cup unsweetened almond milk 1 teaspoon of salt 2 teaspoons of baking soda 4 teaspoons of baking powder 2/3 cup lemon juice 3 and 1/2 cups thawed whole frozen cranberries frosting 2 cups confectioners sugar 2 tablespoons fresh lemon juice 2 tablespoons lemon zest 1 tablespoon vegan cream cheese and 1 to 2 tablespoons of almond milk before our Rendell read that wonderful recipe I was talking about our friend Alvin and Julia Mallory Mallory actually Alvin is the one who does a lot of the baking with the regular flowers Julia his wife bakes a lot for the gluten-free but a surprise we have for you today is we were able to get Alvin and Julia to come down here with us and I would like to take this time right now to invite Alvin on the set so he can help us with this recipe that he actually did Alvin if you don't mind stepping up here and actually Alvin and Julia were friends of Randall's hi Alvin this is Alvin Mallory he's my calling my Baker I can't hardly go anywhere without these two I mean they are wonderful but Rendell has known them for over 35 years [Music] that's what they call me that woman they've been in music ministry for a long time because Julia is a wonderful musician she sings plays guitar mandolin she's done so many concerts you do a lot to help her with the concerts don't you do all the I usually stay with the sound she he stays with the sound is a designee Rodie yeah but then they were praying and said Lord we'd like to do something else if that's your will and guess what happened then you came along but I came along and before we had met they had talked about plant-based nutrition not for themselves Julie had been really changing a lot in her diet I mean it's amazing what this woman has done with her health and Alvin recently has done a lot in making plant-based desserts and I don't know what I would do without him when we come here or are invited to come to camp-meeting I always make sure I drag these tool along because he's always in the kitchen baking all these wonderful desserts I messed up all my recipes I bake a lot of butter and sour cream I know and this is the thing I can say Alvin this is what I'm looking for this recipe here came about and our journey from Ohio back to Texas and I said I really want something good for our Christmas program that's a little bit out of the norm and I said I love lemon I love the brightness of lemon and I love cranberries can you do a dessert for me with no butter or margarine no oil I said you can use sugar that's okay and I said this is what I want and so we came back home he made that recipe brought it to potluck at church and I'm telling you it is just absolutely wonderful and I listened to the discussion it was recipe in the vehicle from about 10:00 in the morning till about 5:00 that evening as they were communicating back and forth figuring it out add this do this try this and we got even with me and she sent you a picture that cake at midnight they sent me this picture this cake at midnight and I had this dream about this cake I was fighting to get this cake I didn't get a piece of this cake until the next day now I said I think they brought it in to me and I just like wolfed it down Rindell still getting his dandy Blin I've already eaten mine but why don't we go ahead and start this and the reason why I really wanted you here is Alvin I think you are a great Baker you know just the consistency well I I've seen that as much as I cooked baking is really not my forte as much but I love to eat it I just don't like to bake it as much and I have found that but you're really good in in your textures and your measurements of how much flour versus liquid and that's a talent well ours yeah I used to call it common sense but unfortunately it's probably god-given talent because I found out common sense isn't real common anymore so this is your sweetener and you always like to use a certain kind of sugar what is this when I try to use sugar as natural as possible okay sugar for just evaporated powders it's natural pretty much the natural sugar and then this is your applesauce oh you did this to help replace and I've got this here this I took the was to take the fat out because my pound cake called for two I put two sticks of butter in it you and you affectionately called it a butter cake and now the brightness here we're talking how many zested lemons here's at six this is the zest from six lemons because yes I don't like to use lemon extract or anything else that takes away from it I like mine all-natural so that's that's usually where I go and then since you don't want any eggs in it and I've gotten quite accustomed to not using eggs you know I use flax seed usually and sometimes corn starch but primarily flax seed and about a tablespoon of water per teaspoon of up seed okay good that takes place of the egg some people buy egg replacers some people will use corn starch you when you're baking you really like to use the flaxseed it works really well I've had very good success for the flaxseed I just found that when I first started using it I was using too much and it gave the it gave the cake more of a pudding paper tastehh oh we can talk like why he's blending here this isn't like the but the Vitamix is like a rocket it just has so much noise and then Joe standing over here thinking man when he gets done with this I know exactly what I'm gonna do you're gonna get you some of that aren't you I like to put in with the liquids uh-huh because the that way the the flavor of the lemon because the oil the zest will go into the was well saturate through those those liquids are in the cake and it keeps my flavor in there because I think I like lemon nice bright lemon face taste now what are you what do you put in next one I would go with the the vegan sour cream yes and I have I have to tell you a little funny thing why he's doing this we were sitting at potluck one day at church and let me tell you what when people found out that album was making all these plant-based vegan desserts it's like ants boy they just swarm all over this ant hill on these cakes everything he brings his gone he always brings a little extra over to the table for us or we wouldn't get it and he said there one day he said you know there was a time that I used to make fun of people who didn't eat meat or dairy I said you did Alvin he said yes but he said I've learned a lot and he said now I understand and I appreciated your honesty in that well I've had so many vegan dishes that a lot of times they were tasteless yeah yeah I've seen that too or had that happen or sometimes they they don't always look the best and I've always said we eat with our eyes and if we can't get it past our eyes and there's no way we're gonna get it down our stomach no way that's right and now on this recipe you like to blend your flour a little bit at a time is that right exactly okay well I want it in there I want to get it mixed in I want all that flavor to be in with the flour before I add the rest of the liquid to it okay I just go and get a little heavy I'll be good oh I know what you're doing over there mr. Kavon if I've got your number he's thinking oh this is yummy I'm gonna get some of the in Elvis family cake and he's working on making that vegan he has been a vegan but we're changing the recipe okay but his family reunions he didn't Becca a German chocolate cake it was not a successful reunion I'll just do this Alvin so we can hurry this up a little yeah I've had I've had a piece of the German chocolate cake knit you made vegan it was delicious and again I was surprised because you know German chocolate cake has a lot of fat in it yes most people don't don't realize they say they like German chocolate cake with German chocolate cake has almost a pound of butter in it Oh mine counting the topic no a lot of fat a lot of that and then it takes a cup of buttermilk too and eight eggs Oh oh my heart attack now you tell me what you want me to add to your album thank you that is I can smell that limb how big do you want that I mean what do you mean when you put the water in here a certain consistency that that needs to be before you put them in the pan I don't know how to exactly to explain it because see I was used to making pound cakes so I want this consistency of the pound cake all right and just a little bit looser so because I wanted to raise more now do you want me to put the milk in would you please now what about an assault you said that's almond milk that is almond that's all you sweetened almond milk and you always use unsweetened and the almond milk in your recipes I've noticed that yes it's all your fault that woman that's what they call me [Music] I'm salivate I am going to get your pan over here Alan you're done there and actually do you mind if I start doing the frosting over here be my guest put them put the confectioner sugar and lemon and then take that sour cream and work it into the endless sugar we're talking about that almond milk I've got a little story that I can tell while you're mixing it I was a heavy heavy milk drinker oh yes and to the point of two two and half gallons a week by myself and when I gave up dairy milk I found that I could sleep at night and breathe through your nose my nose yeah you told me about normally get a couple two or three sinus infection infections a year and I feel like giving up dairy eliminate Darry really helped my help well as much as I complained about changing my recipes I have to admit that I feel better sleep better I I can't tell you how many times people have commented my you look so healthy I tell them I'll be 75 years old a couple of months most people have a hard time believing it we're old-timers aren't we yeah that's true and you know what's wonderful lifestyle disease is just exactly what it is from our bad lifestyle and we found out that we can actually change the food that we eat walk exercise sunshine fresh air water oh the cranberries now we Christmas that's right melody said she wanted color three and a half cups of cranberries there and a little bit of sweetener which they can use stevia or they can use sugar and we prefer a good healthier sugar this has two tablespoons of the raw sugar on it I just kind of really fold that in that was a new term to be folding I didn't realize that it was laundry along didn't you yeah hey brindle if you do me a favor hand me that cake over here I'm this is one we baked extra now why I did this is because I thought well at least we could eat some of it you know what I'm saying but it's hard for us to show you look how easy that frosting just went together perfect you know this is a perfect frosting because it is a drizzle so we have one here that we can drizzle for you if you hadn't had the week you had I was going to with Julie make you a gluten-free one yes that's our next project actually we have talked about this we are doing a gluten-free cookbook and Alvin I talked to him the other day I said let's do a a vegan cake and just a cookbook about cakes we're gonna call it simply yummy sweet cakes aren't we that's what we call Alvin ethic kake's he's gonna help you do that look at this how beautiful Oh Alvin ever see we have a big spoon in there I have a spatula one who do you want this is that big enough well I just wanted to get it out getting it all over the tube until look he turn that pan gradually is there we go now if there's any leftover we always take the smaller bump hands and we make like mini cakes and oh isn't that beautiful oh how could you deny that beautiful cake look here mm-hmm Alvin thank you so much for coming here on the program I had to literally twist his arm Issei no no I don't want to come out there I said I mean you got to come out I want people to to know who you are what you do for us I think it's important to give people credit where credit is due there's enough there for about three of those little bundt pans great let's go on to our next recipe Rendel if you will read that for us this is for our our cranberry breeze four cups 100% cranberry juice four cups 100% pineapple juice four cups with 100% orange juice 1 cup frozen cranberries one tablespoon of sugar or packet of stevia one orange sliced fine for garnish every good brunch deserves a wonderful drink don't you think believe it and I really like this one because it's made with a hundred percent fruit juices and actually for this one I took the pineapple out of the can if you can't find pineapple juice that's a hundred percent find a hundred percent whether it be crushed or tidbits you can use that now this is cranberry juice that I got that is 100 percent that's about what I want in there this is fresh-squeezed orange juice I love fresh-squeezed orange juice that's why I like to go to Florida I know we go into Florida and guess what we do we hit that place what is that that rest area or something and we go in there and drink a bunch of every time and it's interesting to me that the oranges in Florida are from California vice versa yeah one is a juicer and one is the eating orange I know we found that out because I thought wow you guys don't buy it now this is going to be noisy for just a few minutes because I want to pulsate it and get some of this some pineapple blended I know I know I think I need another one really soon honey now I'm taking my cranberries I just want a couple four on the top that's all I wanted there and I am just going to blend this really really really slow so I'm going to turn that down and basically just pulse them in watch it change colors no I want them just like this what I want show up yes I want some color in it and I want just a little bit of texture so yummy honey I'm thirsty are you thirsty we should try it you know Rendell and I travel all over the United States doing health ministry and we just love it we've been on the road so much in the last year and 16 months we have put 51,000 miles on our vehicle direction 5250 Oh 52 honey I'm so sorry he had to retire to go to work as we said with me and I loved it I enjoyed and it's so wonderful to have a partner who's involved with ministry with you my husband is so supportive I just can't thank you enough for the time and the effort and all the driving time that you you spend to take us from place to place I've never heard him grumble never complain he loves the Lord and He loves health ministries done a lot for both of us both he and I have come so far in our health we both have some way still to go you know we still want to lose weight collectively but if there's any anybody out there who might be interested in our ministry or wants to contact us for any reason you can do that at anytime we're accessible we we have different programs that we do and Brindell is a phenomenal harmonica player and you do you have a CD right now I have cookbooks and he actually will go in and do like 30-minute concerts before our in between seminars sometimes after church if I do the 11 o'clock hour and it's just beautiful over and over again people say I just love your husband's harmonica playing it's so sweet and it's so calming and it really is it's not like your typical harmonica playing but you've been doing it a long time and you do a really good job and I appreciate that so having said that we would if you would like to contact us about doing a seminar at your church here is the contact information that you will need 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 that's 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 look at this delicious food we made it's so quick Buchan you believe it oh I love it when I look here at this breakfast casserole the Christmas breakfast casserole for our brunch Rendell it tastes so wonderful I just love it and the pancakes of course I did that recipe for you you know my favorite it yes my husband loves these the apple pancakes and the polenta the spicy polenta now we eat a lot of polenta we love it with jalapenos but this has the jalapenos in it and I like the avocado there that just mellows out that spiciness I think it tastes really well avocado toast we're always eating avocado toast we love it I so firm it is an essential fat and since we don't eat the margarine that is is our fat of choice oh my what can I say about Alvin's cake I can't call that my cranberry cake our lemon cranberry cake because Alvah made it so it's very special to me knowing that my dear friend actually thought so much of us that he created that cake and our Jews every meal needs something to top it off and to me it was that cranberry pineapple orange tart taste to it it did it wasn't overly sweet it was just nicely and mellow I loved it you know honey I've heard so many times I call it my rebuttal or people say well I would become vegan or I would eat healthier but you're limited you don't have to eat like a rabbit no this is it good wonderful food in its hardy and it sticks with you I know when you first changed your diet into plant-based nutrition I got a tickle up my husband and he says I can eat less actually and feel more full but I don't feel overly stuffed exactly that's what he said about it I love this kind of food too and and you know what honey I want to thank you I want to thank you for being my husband for being the godly man you are and I want to thank people out there who watched 3abn who watched the 3abn today cooking programs you know what we come into your home to give you what we feel like our good healthy recipes not just because we eat them but because we want you to be healthy too because I've always said that if you have a healthy mind you know when we feed our bodies we're feeding our minds to be healthy so we just know that it's easier when you're understanding the Bible and you're reading you have a better discernment when your whole bodies and sing to that so we just really again can't thank you enough for coming into this studio with us through 3abn and hopefully enjoying some of these recipes come back and and with our family again hopefully sometime we'll be back to cook with it for you again if you have any questions they gave you that information how you could contact us or to come into your churches into your homes to help you I'm always a phone call away so anytime you need information you can get my phone number give us a call again I want to thank you so much and thank you again I just want to thank you for your god-given talent that has God has given you a real talent in doing this and she's willing to share thank you so much and he is biased but I love him for that thank you so much and God bless you amen [Music] you

Channel: Three Angels Broadcasting Network (3ABN)

Views: 3,185

Rating: 4.5102043 out of 5

Keywords: 3ABN, Three Angels Broadcasting Network, yt:quality=high, Melody Prettyman, Melody Caviness, Rendall Caviness, Vegan Holiday Recipes, Vegan Christmas Food, Healthy Christmas Recipes, Plant-based Christmas Recipes, Healthy Holiday Food, Vegan Feast, Your Healthy Helper

Id: fAIAJcCJLK0

Length: 56min 1sec (3361 seconds)

Published: Wed Dec 18 2019