00:58 Hello friends, I want to welcome you
to another 01:00 3ABN Today program.
01:02 My name is Jill Morikone and we have an exciting program
01:05 with a different twist today. 01:06 I can�t wait to share that with you.
01:08 But first we want to introduce you to our
01:10 special guest Shirley Rohde. 01:12 We want to welcome you Shirley, thank
you for coming. 01:15 Thank you so much.
01:16 Where you from, tell me where you�re from.
01:18 I�m from Oxford, Wisconsin, which is the middle of the state
01:22 Oh, okay. Way up north woods, yea. 01:25 That�s really pretty up there. Shirley:
It is! 01:28 Yea, I bet you get a lot of snow Yes!
01:32 Now tell me, you and your husband do a lot of things,
01:35 really, I know you just got back from Africa, a trip with
01:37 Adventist World Radio. Shirley: Yes. 01:41 Right, and what else do you do? You
work with a Key Encounter. 01:44 We work in a Key Encounter down Key
West Florida. 01:47 We work for Adventist World Radio, and
every once in awhile 01:51 we volunteer here. Jill: Amen.
01:54 Especially on the kid�s programs. 01:56 Yes, the Bible Story program.
01:58 Yes, but we�re not here to have Shirley talk about all
02:00 those other things she and her husband do.
02:03 We�re going to talk about diabetic cooking.
02:05 Which is really neat to me. 02:07 Not only diabetic cooking, we�re going
to talk about 02:08 diabetic desserts.
02:10 I love desserts, but this is really neat.
02:12 So how did you get interested in doing this?
02:15 As a home economics teacher, which is what I used to do
02:20 before I retired. 02:21 One of the things that you want to be
able to help kids 02:26 with is if they have a member of their
family who has a 02:31 special diet that they need to learn
how to do it. 02:34 That�s one of the things that when
we did our cooking 02:36 section we focused in on. Yes.
02:39 And everybody had to pick something that would require
02:44 a special diet. 02:45 Little did I know that one day I too
would require 02:49 a special diet.
02:51 What happened is, I had married. 02:56 I was still very young and I was diagnosed
with 02:59 Type 1 diabetes, juvenile diabetes.
03:02 So not only did I have the students scurry to find
03:06 alternative diets, but I started scurrying to find my
03:11 own alternative diet. 03:13 You know Shirley, it really hits home.
03:15 You know if you�re helping someone else and saying,
03:17 �Oh, this is just for somebody else out there. �
03:19 but if it�s something for you personally, 03:21 it�s a whole different story. Shirley:
Yes, Yes. 03:23 So God has led you on a journey here.
03:26 He has, He has and you know, the interesting thing is
03:32 there are a lot of reasons why people have special diets
03:38 But what I found is that in cooking for my own needs.
03:43 I found that it was a healthier way of living and that
03:47 it actually was beneficial to my whole family to reduce
03:52 the fat, reduce the sugar, and try and find some
03:55 alternative ways of feeding my family. 03:58 Amen. So today we�re gonna learn tips
from a lady who�s 04:02 dealt with diabetes, from Shirley.
04:04 But we�re going to learn the things that have
04:06 helped you, right? 04:08 I�m so excited about this program
because I don�t know 04:10 much about that so I�m real excited
and I think there 04:12 will be a lot of people.
04:14 You know if you suffer with a health challenge maybe
04:16 diabetes or something else hit that record button and
04:19 get that pen and paper ready to learn these recipes.
04:21 �Cuz the thing that I�m thinking, Shirley, is that a lot
04:24 of times we think that if I am a diabetic, 04:27 there goes dessert? Shirley: Oh, no,
no. 04:30 No? No, and I�m going to prove that
point today. 04:32 Amen!
04:33 But, you know, we�re not going to start with dessert.
04:34 We�re going to start with breakfast. 04:36 We�re going to start the day off right
and it�s going 04:39 to taste like dessert but it�s actually
something that�s 04:42 very simple to make and it�s also
very nutritious. 04:45 Good, let�s look at all those recipes
here that we�re 04:47 going to be making.
04:48 Let�s start with that breakfast that you were saying.
04:50 Oatmeal with fruit and nuts � that looks really good.
04:52 Shirley: Oh, it is, it�s yummy. 04:54 Jill: And then next what are we making?
04:57 Shirley: Halvah is a Middle Eastern a candy, and you use
05:02 it like if you�re going hiking or going walking and you
05:05 need a snack or if you�re just around the house and
05:09 you�re looking for a snack. 05:11 If you�re a diabetic you might need
a little extra 05:13 pick-me-up, but it�s for anybody.
Absolutely. 05:16 Jill: Next we have apple-pear pan dowdy.
05:19 Boy, that looks good too. 05:21 Shirley: Yes, and that�s an heirloom
recipe I got from a 05:23 friend that�s been passed down through
generations of 05:26 her family and it�s a baked dessert.
05:29 It�s one of the few that I�m actually going
05:32 to really cook. 05:34 Jill: good. Okay, lemon pie? I love
lemon pie. 05:36 That looks good with the lemon slices
on top too. 05:39 Shirley: Yes, yes. Jill: And coconut
macaroons. 05:41 Shirley: Yes, and coconut macaroons
are, except for 05:45 heating it so that everything mixes
together, 05:48 it�s pretty much raw.
05:49 Jill: Okay, good, and then we�re ending with the
05:51 sliced apple treat. Shirley: Which is all raw.
05:53 Jill: Nice, the apples with the caramel sauce.
05:56 Shirley: yes, yes! Jill: yummy! 05:57 Okay, let�s go, we�re going to read
that first recipe 05:59 for our oatmeal here.
06:21 This looks really good, a good way to start
06:22 the day, Shirley. 06:24 Shirley: I might mention that I�ve
chosen walnuts but you can 06:26 use walnuts, pecans, pistachios.
06:29 You know, any kind of nuts that you really like.
06:32 That�s good I like that, options! 06:34 So what are we doing here?
06:36 Okay, the first thing we�re going to do is we�re going
06:39 to talk about what you would do if this was
06:42 the night before. Okay. 06:44 Okay, we�re going to put the water
in the pan 06:45 and turn on the burner.
06:47 So I can�t wake up and say, 06:49 �Okay, I want my oatmeal now. �
06:51 We do this the day before. 06:53 Okay, this is a short cut and what we�re
dealing with 06:57 here is the Irish oats.
07:01 They�re whole oat grouts but they�ve been cut with a
07:05 steel blade and so they�re pieces. 07:07 And they look like this
07:10 I can see that. 07:12 Okay, and so what you want to do is
as that water is 07:15 coming to boil you can just go ahead
and dump 07:17 that right in. Jill: Okay.
07:18 Because all we�re going to do is bring that to a boil.
07:22 Okay. When that comes to a boil the night before, what
07:26 you would do is as it comes to the edge of a good strong
07:31 rolling boil you just turn it off and you go to bed
07:34 for the night. Jill: That�s it? 07:36 And then when you wake up in the morning,
you finish it. 07:38 I like that! That�s so easy.
07:40 It�s a pretty easy way to do it. 07:41 It�s called the quick soak method
and it�s one of the 07:45 quickest and easiest ways to prepare
an oatmeal. 07:49 I like that. So it sits all night?
07:52 Yes. Yea, perfect, and we have some that�s�
07:54 But it�s� Already prepared. 07:56 Oh, go ahead, I�m sorry.
07:58 No, because it�s warm and it comes to that nice boil,
08:00 it stays warm a long time. 08:01 So it just soaks them and gets them
started 08:05 in what they want to do but it never
gets as soft quite 08:08 as soft as your rolled oats will because
again, 08:12 it�s the whole one and just cut in
pieces. 08:14 That�s right, very nice, and we have
some that�s all done 08:17 we want to show you, we have it in the
fridge here. 08:22 Jill: You�ve already let it sit all
night, then? 08:23 Shirley: Yes, I got up this morning
and I came and put it 08:26 in the refrigerator just so we would
have it already done. 08:30 Now, with this � now that�s going
to come to a rolling boil, 08:33 can we just leave it cooking while we�re
doing this? 08:36 We can see that it comes to its rolling
boil and then we 08:40 can put it on the back burner.
08:41 We can just let it cook for a few minutes, and then
08:43 we�ll take it off and put this one on.
08:45 Sounds good. 08:46 Now, this one we put it in the pan.
08:49 This one right here. 08:51 We�re not ready to heat that one up
yet. 08:52 We�ll just take this one off and switch
them. 08:55 Okay. Okay, and then to this we want
to add the cinnamon, 09:01 go ahead, and we want to add the agave
nectar which is 09:06 going to be a sweetener instead of using
a cup of white 09:11 sugar we use, in this case.
09:16 I think it is about a quarter of a cup, is it?
09:21 Shirley: Let me just check. 09:22 Not too much, it says sweetener to taste.
09:24 Okay, so I put in there somewhere a quarter and a half
09:28 a cup just to give it a little bit of sweetness.
09:31 Yes, yes, okay so we�re going to be learning more about
09:34 this agave nectar because you�re using it in these recipes.
09:38 Jill: Is that right? Shirley: Yes. Right! 09:39 Yes, I�m going to be using agave nectar
simply because for 09:42 me it is one of the easier ways to do
it. 09:45 And again I�ve chosen to do fairly
simple recipes, 09:49 simply because everybody is rushed for
time. 09:52 They�re rushed for energy and we have
a lot to do in our 09:55 lives in this busy world. So the agave
nectar, you can put 09:59 it in cold water and it still dissolves.
10:01 I would use it mostly in place of honey, now honey is a
10:06 wonderful sweetener and it�s all natural and there�s
10:12 nothing wrong with it, except that it goes a little too fast.
10:16 The carbs break down a little bit too fast in my system
10:19 and since I�m an insulin dependent diabetic, I have to
10:21 watch that very carefully. 10:23 For a diabetic who�s Type 2 and doesn�t
have to watch it 10:26 quite as carefully, still has some pancreatic
function the 10:30 honey is a good choice. Jill: Oh, okay?
10:32 But for me the agave nectar is as similar as you can get
10:35 to the honey. 10:36 It�s from an agave cactus.
10:39 The agave cactus grows in southwest United States and down
10:44 into Mexico where it�s harvested in that area.
10:48 The main thing that I look for with the agave is I want to
10:51 pick a raw agave. 10:53 Now that one can be taken off, it�s
already starting, 10:58 you see, it�s starting to bubble.
11:00 I do that, I see. 11:01 And then it�s starting to come to
a boil and it would come 11:03 to a little bit more into the boil and
then you would just 11:05 turn it off and take it off.
11:06 But we don�t want to turn it off we want to just move it to
11:08 that back burner, and bring this one over because we want
11:11 to actually just get this one warm, heat it up.
11:14 I�m going to switch burners because that one pops
11:17 a little bit, we�ll switch over here. 11:19 Oh, okay.
11:20 There we go, okay, we�ll put the fire under there.
11:23 So let�s put our other stuff in here. 11:25 What else we putting in the oatmeal?
11:29 Well, now when you get up in the morning you want to
11:33 take your raw apples. Jill: Okay. 11:35 I took the core out but you want to
just chop them. 11:39 Jill: Okay.
11:40 I chop them fairly fine simply because I want them to
11:45 cook in a hurry. 11:46 You can either remove the skin or leave
the skin on. 11:49 We�ll make relatively small pieces.
11:54 Jill: Okay. 11:56 We would take this whole apple and chop
it up. 11:58 Jill: But we won�t do that now
12:00 Put it in the dish. Jill: Okay! 12:01 Jill: Normally we would chop the whole
apple and stick 12:03 it in the dish and then what do you
do with it? 12:05 Put it in the dish and you can either
put this on the stove 12:10 and cook it or you can pop it in the
microwave. 12:14 Pop it in the microwave? Absolutely,
cook it quick. 12:18 We did that; we went ahead and cooked
these ahead of time 12:21 just so that they would be ready.
12:22 Now, you want to put those in with your oatmeal.
12:26 Jill: so these are just slightly crisp tender, sort of.
12:30 Yes, yes, because they�ll go on. 12:32 That also helps the oatmeal to heat.
12:35 And what we want to do is get it nice and steamy hot so
12:41 that when we serve it it�s nice and steamy hot.
12:43 Now, we have some other ingredients here that
12:45 we want to put in, but we don�t want to put them in until
12:47 that has stopped cooking. Jill: Okay. 12:50 And then when that just gets hot then
we�ll add 12:53 the other ingredients.
12:55 It feels warm enough for television time here, maybe at
12:57 home you�d warm it a little bit more, but we�ll
12:59 pretend it�s warm. 13:00 But, it�s steaming, so it looks good.
13:01 Yes, I think so 13:02 I think it�s pretty much done, now
we want to put in just a 13:04 little bit of vanilla, and a little
bit of salt. 13:10 Now, I want to add that if I am cooking
for other people 13:15 in my household.
13:16 If I have visitors or even the rest of my family.
13:19 One of the things that I would either put in or put out
13:22 with the oatmeal are some raisins. 13:24 Jill: Oh, yea, that would be good.
13:27 Now, I didn�t bring raisins and I don�t put raisins in
13:29 the whole pot because I really have to be careful as a
13:32 Type 1 diabetic of getting too much of that concentrated
13:35 sugar from the raisins. 13:37 And, raisins are really packed with
a lot of natural sugar, 13:40 as all dried food is. Jill: Yes.
13:42 But now, here�s the walnuts. 13:43 Walnuts go in and they�re a really
good food. 13:46 I really like walnuts, you can use other
nuts, you can use 13:51 the almonds, you know, we talked about
the other nuts that 13:55 you can use before.
13:57 The reason I chose walnuts is because I feel like they�re
14:00 very good for your brain and in your thinking processes,
14:04 but they�re also very heart healthy. 14:07 Yea, absolutely, they�re high in Omega
3’s aren�t they? 14:09 Yes, they are and they�re really good
for your body. 14:12 That looks really good you know that?
I like it. 14:15 It looks very good. I�m going to try
a bite. 14:18 You want to try a bite? Shirley: Sure.
14:20 We�re going to eat our oatmeal here. 14:22 Jill: Pretend it�s breakfast.
14:23 I like how the steel cut oats look though, that�s very nice.
14:26 Hopefully it�s not too hot. 14:28 You notice that they�re a little bit
more grainy and 14:30 they�re not quite as mushy or soft.
14:33 They are. Mmmm�mmmmm. ummm, hummmmm. 14:36 It�s really good and you know, Shirley,
14:39 I�m not an oatmeal person and I like this.
14:42 The flavor�s good, it�s nice, sweet and I like
14:45 the apples, it�s good. 14:46 You know, my husband likes it. Jill:
Ooooo, oops! 14:50 My husband likes it well enough that,
he likes it for 14:52 breakfast, but if I haven�t fixed
him a dessert for the day, 14:56 and there�s a little bit of oatmeal
left over with the 14:59 apples and the cinnamon and the agave
in it, he�ll go and 15:02 get a bowl and eat a little bowl of
it maybe with 15:05 one of his other meals.
15:07 That�s right. Let�s go, we�re going to go with
15:08 our next recipe. 15:10 Let�s read that. You want to read
the recipe for 15:11 the halvah, Shirley?
15:13 Okay, halvah. 15:33 Again, you have a choice of what kind
of nut you would like 15:36 to use when you do this.
15:37 I�m going to be using walnuts again today.
15:40 Well, I�m excited to learn this Middle Eastern candy
15:43 that diabetics can eat. Shirley: Yes. 15:45 That�s amazing.
15:46 Now you�re using, what are you using for sweetener
15:48 in this again? I saw that agave. 15:49 Yes, the agave goes into this also and
the agave is a good 15:53 choice for me because the original recipe
for this 15:58 kind of candy.
15:59 Baklava and halvah are both made with honey.
16:03 Now this, the main ingredients is sesame and honey.
16:07 But, for me I use the agave because it�s a little bit more
16:11 gentle on my body. Jill: Right. 16:14 Being to be able to do something with
the sugar and the 16:17 carbs break down a little slower than
they would if 16:21 I was using the honey.
16:22 So if you choose, you just use the same equal amounts of
16:26 honey that you would for the agave. 16:27 Jill: Okay, so either are options that
we can use. 16:29 Yes, yes.
16:31 All right, what are we doing here? 16:32 What�s our first step?
16:33 Okay, the first thing we want to do is if we have our
16:36 sesame seeds and they�re whole seeds then we want to use
16:40 this little grinder. 16:42 This is a coffee mill but I use it for
grinding nuts and 16:47 seeds and these kinds of things.
16:49 And that�s all it�s ever been used for so I don�t have
16:52 to make sure it�s extra clean or anything. 16:54 I mean I clean out each time and I make
sure the nuts 16:57 don�t carry over because the flavor
would bleed. 16:59 That�s important.
17:00 But other than that if you have a coffee mill that�s had
17:03 coffee in it, then you have to really clean it because
17:07 the coffee would carry the flavor over. 17:11 Okay, we just put them in and buzz�em
and they will 17:15 actually come to a stop. They�re all
done. 17:18 That�s it! And they�re all done.
17:21 Nice. Now, we�ve already done a lot because�
17:23 We did the work for you. 17:24 Yes, we need a bunch of them and so
we�re going to put 17:28 this into here.
17:30 Now, is this sesame? 17:31 This is the sesame seeds and they are
already ground up so 17:33 that they look just like what�s in
the mill. 17:35 Jill: Got you.
17:36 Okay, and this is flax seeds, so we add the flax seeds.
17:39 Now, what I like to do when I put them together is just
17:42 get this going so that we don�t get a clump of flax seeds
17:45 all in one spot. 17:46 That�s good. Now, flax is good for
you isn�t it? 17:48 Flax is very good for you, it is not
necessarily one of the 17:52 main ingredients in halvah and some
people don�t even put it 17:55 in, but because I think it�s very
nutritious, and because 17:59 what I�m making is a candy that will
give you a little 18:02 boost of energy.
18:03 I like the flax seed because it has those very important
18:07 nutrients that do that. Good. 18:08 Now, this is sesame tahini and this
is a creamy puree 18:13 of sesame seeds.
18:15 So, instead of using regular oil or sesame oil, I use the
18:19 tahini, because it just gives it more of the sesame flavor.
18:24 It gives more sesame. 18:25 We have the liquid sesame and the dry
sesame, really, 18:27 is what�s going on here.
18:28 Jill: Yes. Yes, I like that. 18:31 Shirley: Okay, that goes in.
18:33 Jill: And tahini has a nice strong flavor. 18:34 I like that.
18:35 Shirley: We�ll just stack those up there.
18:38 And then this is the agave. 18:40 Now, we�re making candy so you notice
there�s a bit more 18:43 than we did in the oatmeal.
18:46 Jill: Yes, and you use the raw agave? 18:48 Shirley: I do. I use the raw agave because
18:51 I know that it�s been heated in less than 113 degrees,
18:55 no more than 113 degrees. 18:57 Therefore it still has all its enzymes
in it, so that it 19:01 breaks down the carbs when I need it
to break down. 19:05 It�s better for a diabetic then?
19:06 Yes, it�s like a time released pill if its raw agave.
19:10 And it breaks down as you can use the carbs
19:15 for energy, yes. 19:16 Again, we�re just going to stir this
in a little bit. 19:22 Where can our friends at home get this
agave? 19:23 If they�re interested in finding agave
19:25 where can they find it? 19:26 It�s gotten to be very popular so
you can buy it at 19:30 the grocery stores.
19:31 If you can�t find it at the grocery store or if you�re
19:34 looking specifically for the raw, you might have to go to
19:37 a health food store like a Whole Foods, 19:41 or even some of the smaller ones.
19:42 Some sort of health food store. 19:43 Yes, all of a sudden people are catching
on that agave 19:46 tastes good, it works good, and it�s
really good for you 19:50 because everybody does less work on
their pancreas if they 19:54 don�t have to be running it too much.
19:56 Yes, I like it. I�ve tried it once and I really liked it.
19:59 The flavor was really good. 20:01 It has a very smooth soft flavor, yes.
20:03 Good, so we�re just mixing here. 20:05 So we�re just mixing and if we get
this all mixed up then 20:08 you have to get kind of messy because
you need to get in 20:12 there and you need to actually mix it
up with your hands. 20:16 I�m not going to do that, because
again, it�s messy. 20:19 Now, what I have done is this is how
it�s going to look a 20:22 little more blended and what you want
it to do is to be 20:25 able to stick together. Good, I see
that. 20:28 Because what you�re going to do with
that is you�re going 20:30 to kind of roll it into different shapes.
20:33 So you can make little logs 20:34 Jill: Can I try? Yes, you can make a
little ball, 20:39 you can even make something that looks
like, 20:42 we have the finished product right here.
20:45 Very nice, oh yea, I see them there. 20:48 They�re very cute.
20:49 And some of my logs are a little longer, because if I�m
20:52 going on a hike and I know that I need to keep building my
20:56 energy so that I don�t have a low or high blood sugar.
20:59 What will happen is that I�ll just make a bigger log so
21:02 that as I munch, you know, I don�t just have a bite.
21:05 A lot of them I make bite size pieces because the bite size
21:08 piece is nice and I wrap each one ahead of time.
21:13 Jill: In wax paper? Shirley: Yes. 21:14 In little pieces.
21:15 Yes, but what I do with this is as I take it out and I do it.
21:17 Let�s just do a couple. 21:19 You made yours and we�ll just take
it back out. 21:21 Mine doesn�t look that pretty.
21:22 Okay, but you can make little squares, you can make little
21:24 circles and it doesn�t matter how many or how big.
21:27 You just do different ones; use your imagination on the
21:30 kind of circles and squares and things you want to make.
21:34 Now, what I do is I usually set this aside, put it in the
21:37 refrigerator or the freezer. 21:41 I have some tucked in there because
I�m going to show you 21:45 next how to wrap them and how simple
it is because this is 21:50 something that will keep a long time.
21:51 Once they�re like that you can just put them into your
21:55 refrigerator or freezer and they�ll keep a long time.
21:58 Good, while you get it I�m going to try one here.
22:03 Mmmmmmmmm, mmmm, this tastes really good, Shirley.
22:07 Jill: I like it. Okay, I�m glad, I�m so happy.
22:11 I gotta have another bite. Mmmm, mmmm, that is nice.
22:18 This is already cold. 22:20 Now, you could go ahead and roll these
but the next step 22:26 is to just take the pecans or the walnuts
or the almonds 22:30 and you just roll it in there like that,
like the soft ones. 22:34 Okay, but they�re still a little bit
� they need to chill 22:38 a little bit just so they hold their
shape. 22:40 Yes.
22:41 These already are holding their shape so the next step
22:44 is very simple. 22:45 Jill: So you�ve already rolled these
in the nuts. 22:47 Shirley: These have already been rolled
in the nuts and they�re 22:49 all coated so that they�re ready to
go. 22:52 You just roll it over, twist the ends.
22:54 How nice! Oh cute, like a tootsie roll! 22:57 Like a tootsie roll, that�s what it�s
all about and then 22:59 they�re ready to go into the bowl
over there. 23:03 Nice, very nice.
23:05 And then you�ve got a finished snack. 23:07 I love it. I gotta try these at home.
23:09 Let�s go and read our next recipe here.
23:31 Now, tell me, Shirley, what�s the difference between a pan
23:33 dowdy and say an apple crisp or something? 23:37 Okay, a pan dowdy is a very old recipe.
23:40 Okay. It�s kind of like an apple crisp. 23:43 It�s kind of like a peach cobbler
or an apple cobbler. 23:48 It�s very similar, the word dowdy
is just exactly 23:52 how it sounds.
23:53 It�s not a beautiful dessert, but it�s a yummy tasty.
23:57 It warms your tummy. Mmmmm, that�s right.
24:01 It makes you happy because it�s warm and spicy and it�s not
24:08 known for its beauty but it�s known for its flavor.
24:10 It�s known for what�s in it and � the one that was given to
24:14 me I had to change a little, because it had a lot more fat
24:19 in it and it had a lot of sugar in it. 24:21 So basically, I took away the white
or brown sugar and I 24:26 added the agave back into it again.
24:28 Yes, that�s what we�re using. 24:29 And I cut down the fat quite a bit because
we 24:34 don�t want something that�s heavy
and fat. 24:36 Okay, now what are we doing here?
24:40 Okay, right now we have to slice up the apples and we have
24:44 some of the already done but we, this has apples and pears
24:48 in it so you�re going to slice the apple and
24:51 I�m going to slice the pear. 24:53 And we�re going to try to do them
fairly thin so that they 24:57 cook in the amount of time they�ve
been given. 25:00 Yes, okay.
25:01 Now, these are very juicy fruits so this, when it�s cooking
25:05 in the oven, is a fairly juicy dessert. 25:11 But, we have a secret to get a lot of
that out and to leave 25:16 it nice and juicy but not with excess
liquid in it. 25:20 Yes.
25:21 And there�s how the difference between an apple crisp
25:25 and a cobbler is. Jill: Yessss. 25:28 As soon as we get this fruit cut up
what we want to do is 25:31 dump it into the bowl over here and
this bowl over here 25:33 I�ve already sprayed with Pam, so
that it won�t stick. 25:37 So we just need to chop, chop, chop
and get this in here 25:40 as quickly as possible.
25:43 Yes. Are you trying to tell me to hurry up?
25:44 Yup. And I think we probably got enough so I�m gonna go
25:48 ahead and dump this bowl in and get this ready for
25:51 the next section. 25:53 You want these cut pieces too?
25:54 Yes, yes, we want to almost fill this bowl clear
25:59 to the top, almost. 26:01 Jill: Now, if you were at home would
you fill it all the way? 26:03 I would, because fruit when it�s cooked
it gets smaller. 26:11 It does, it mooshes down. It does, yes.
26:13 Absolutely. 26:15 So we�ve got plenty of room in here
for this and we�ll 26:17 just finish it now. Okay.
26:19 You were cutting apple and I was cutting pear and it�s
26:22 a nice way to do it because then you have the nice mix
26:25 that you need. Yes. 26:26 Can I use that, oh, thank you. Okay,
now, once you do this 26:31 we�re going to do the topping and
for the topping. 26:34 Well, we can just use this bowl right
here. 26:36 This is smaller and it works better.
26:38 Okay, good, that�s a good thing. 26:39 We�re going to put the whole wheat
in; we�re going 26:42 to dump in the agave.
26:44 Yes, we�re using our agave again. 26:46 Yes, and what�s nice about it is that
we – 26:51 It gives you nice sweetener.
26:53 Yes, it does. And we get the health benefits of the
26:57 whole-wheat flour as opposed to white flour.
27:01 That�s true. 27:02 That I used to use and I used a long
time ago and then. 27:04 Right here we have some canola oil that
we�re 27:07 going to put in.
27:08 Now, you can use, there�s several different oils that
27:11 can be used. 27:12 The one that I don�t use is the olive
oil simply 27:16 because of the flavor in it, it has
it�s own flavor. 27:19 But the coconut would be good.
27:20 Yes, the coconut oil is very good and a lot of times
27:21 I use the coconut oil. 27:23 But what we want to do and again this
is just to speed 27:26 it up a little bit.
27:28 We just want to mix all this together. 27:30 Yes, it looks good.
27:35 We just want to get it mixed up enough so that, what we�re
27:38 going to do is drop this in by hand over the top and the
27:42 reason it doesn�t matter how it looks or if the consistency
27:46 is quite perfect or not is because this is going
27:50 to bake at 350 degrees. 27:53 Yes, nice.
27:54 This is going to bake for 50 to 60 minutes. 27:56 Okay.
27:58 And then we�re going to stop it, we�re going to take it out
28:01 and we�re going to actually fold what I�m putting on the
28:04 topping into it. 28:06 Ohhh, so you bake it so we don�t mix
it first. 28:08 You bake it like that.
28:09 No, it just sits on top in little globs and it doesn�t have
28:12 to be lovely, it doesn�t have to be special.
28:15 It doesn�t have to even be evenly spaced, and that�s why
28:18 I�m doing it with my hands instead of a spoon.
28:20 You just kind of want to kind of spread it out a little
28:25 bit just to get it done because what you don�t want is
28:29 big globs of something. 28:31 That doesn�t sound too good.
28:32 Yes, you want it to be done all the way through that�s
28:36 the main thing because when it goes in it looses the crisp
28:40 part of it and it looses the cobbler part of it because
28:45 that all gets soft. 28:46 Now I�ll just use this to clean my
hands a little bit and 28:49 put that aside and this actually goes
into the oven 28:54 just like this.
28:55 Just like that. Yes. 28:56 Do you cover it with foil?
28:57 I don�t, I don�t cover it with anything. 28:58 It cooks and you bring it out and just
fold this all in 29:02 and put it back in the oven for about
15 minutes. 29:05 At 350 still?
29:06 Yes, and when you see it there will be liquid in
29:09 the bottom of it. 29:11 You don�t want all that liquid there,
but as goes back into 29:14 the oven for the last 15 minutes that
all absorbs and the 29:17 crusty part that is on top is actually
folded in and it�s 29:21 done, but it�s part of the dish.
29:24 And we have one that we finished and 29:27 Oh, that looks beautiful.
29:28 That�s how it will look in the long run.
29:30 Yea, very nice. 29:31 It�s all finished at that point.
29:34 You know, I like cobblers and crisps, my husband isn�t
29:36 really into them but I love that. 29:38 When you�re looking for a hot dessert
you can�t 29:41 beat it, right.
29:42 You can serve it warm or you can put it away and
29:46 bring it out. 29:47 If you�re going to bring it out later,
it�s kind of nice 29:49 though, to put it in the oven and warm
it up 29:52 again a little bit.
29:53 I agree, I think it tastes better. 29:54 Well, you know, some people eat it cold
and it�s okay. 29:57 I like it warm.
29:58 Yea, yea, that�s however. 30:00 Now we�re going to lemon pie next.
30:03 Do you want to read that recipe, Shirley, for lemon pie?
30:46 You know, Shirley, I love lemon pie. 30:47 I think it�s one of my favorite desserts.
30:49 Really? They�re really good. 30:51 Hey, today is your then because that�s
what we�re 30:52 going to do next. That�s right.
30:54 That�s what we�re gonna do next. 30:56 Yea, and it�s so neat to me because
diabetics can use this. 30:58 Well, this particular version, yes.
31:01 And this again has been adapted so that it -.
31:04 It was originally taken from a recipe that was not vegan
31:08 and it was not sugar free. 31:10 Today it�s going to be totally vegan
and totally sugar free. 31:14 Amen, amen, that�s good.
31:16 Okay, we�re going to start out by first we want to put the
31:20 big amount of pineapple juice, the 3 cups goes into the pan
31:24 and we can start heating that. 31:27 All right, let me turn it on here.
31:29 Okay, and while you�re doing that, I�m going to put the
31:32 1 cup into the bowl. 31:36 Okay. Guess I don�t�
31:39 Oops, there we go, we�re gonna get sleeves in the stuff,
31:45 that�s not so good, huh? 31:46 That wouldn�t be good.
31:47 We�re going to put in the cornstarch, 31:51 made a big mess in the pot.
31:53 That�s good, that�s part of cooking, right?
31:57 Yea, I wear black so if I wear it on my shirt,
32:00 you can see it. 32:02 That�s right, then we know why.
32:03 Now I see you have a bracelet, Shirley, what�s that?
32:05 Yes, that, I�m so glad you asked, 32:07 that is my diabetic identification.
32:10 Is that really? 32:11 I had a doctor that told me I had to
wear an ID 24/7 32:14 because I�m a very brittle Type 1
diabetic. 32:17 Absolutely, so that�s important.
32:19 Yes it is, it could save my life actually because if I�m
32:24 not with people who know me and I were to pass out or I�d
32:27 start staggering down the road people would think maybe
32:31 I had too much to drink of the wrong thing.
32:34 But actually that is one of the diabetic symptoms.
32:38 You lose the ability to think or walk straight or
32:42 you just pass out. And so this is my safety belt.
32:47 Yes, that�s a good thing. You need that.
32:50 Okay, now, am I trying to bring this to a boil over here?
32:53 My 3 cups of pineapple juice? 32:54 No, you do not want to boil it.
32:55 You just want it to heat. 32:57 As soon as it�s hot we want to put
these other things in it. 32:59 If I can just look at this real quick.
33:03 Yea. It�s getting warm in here. 33:08 We gotta see what we need to put in
here. 33:13 The agave nectar, are we putting that
in here? 33:15 Yes, we�re going to put the agave
in. 33:17 Oh, you�re mixing it in there first.
33:18 Yes, it all mixes into here and this keeps being stirred.
33:25 And we need the lemon extract and pineapple juice.
33:28 Yes, here�s the lemon extract that goes in.
33:30 Oh, and the lemon juice. 33:32 We can use this kind of a squeezer and
we can actually 33:36 squeeze it by hand like this.
33:40 Oh, yea, I like that. That�s real fun using that.
33:42 And then, the only thing is, you get to go fishing because
33:44 you get to pick out all the little seeds. 33:50 That�s cute I like it.
33:51 Okay, now, I�ve done a little ahead of time so it would go
33:54 a little faster. 33:55 And I�ll just add this to it.
33:57 Well, that�s perfect. 33:58 And try and not to put the seeds in,
we don�t want any – 34:00 Seeds in our lemon pie.
34:03 yea, it�s not Cracker Jacks we don�t want a prize.
34:05 Yea, that�s right. 34:06 Okay, we�ll put the lemon juice in.
34:08 Good, and the sea salt? 34:10 The sea salt, I�m going to hold out
until the last minute 34:13 and when we turn it off from the stove.
34:15 We�ll put a little bit of the salt in.
34:17 I don�t want to put that in while it�s actually cooking.
34:20 Okay, now when that�s hot we want to –
34:23 It�s hot. 34:23 Is it? Okay, good.
34:25 It�s hot you can feel it. 34:26 Yea, sure, yea, I can feel it from here
actually. 34:28 And so I�m just going to pour that
in its liquid state, 34:31 set this in the sink over here.
34:34 There you go. Smells good. 34:36 Oh, yes, lemons.
34:38 Oh, yes. 34:39 Yes, and there�s nothing like fresh
lemons to make 34:42 something, you know, a little extra
special. 34:44 Yes, absolutely. Now, you try to bring
this to a boil? 34:46 No, we don�t want to bring it to a
boil; 34:48 we just want to heat it.
34:49 All this wants to do is just heat, heat, heat, and
34:52 thicken under a boil. 34:55 Okay, how long do we stir and thicken?
34:57 Until it�s thick, and when it�s thick and starts getting a
35:01 little bit more glossy, then we would turn it off and be
35:04 done with it and let it sit for a little bit to
35:07 just a little cool. 35:08 And then we would put it in our pie
shell. 35:10 So we�re going to just –
35:11 Work on the pie shell? 35:13 Yes, we�re going to work on the pie
shell, you could 35:16 actually turn that down or turn that
off because we have 35:19 a finished pie to show how it�s going
to look. 35:23 What�re we doing here?
35:24 I need to bring back my bowl I just wanted to
35:27 put it over here. 35:28 Oh, ho, ho, that bowl, then, okay.
35:30 I�m going to use it again. 35:31 Yea, that�s perfect.
35:32 Rinse it out, and we�re using graham crackers.
35:34 I like graham crackers. That�s what we�re doing.
35:38 We�re going to put the graham cracker crumbs in.
35:41 Now, we started out with 24, that makes that actually more
35:45 and we reserved a little bit over here because that gets
35:50 sprinkled on the top as part of the garnish.
35:54 Into the pie shell we want a little sweetener.
35:57 It�s that agave nectar we�re using again, is that right?
36:01 Um, hum. Okay, good. 36:03 And then we�re going to put a little
oil in there. 36:06 And this, again, is canola oil, you
can use coconut or 36:09 you can use one of your other choices,
36:11 but canola works very well. 36:14 Yes. It�s a very light oil.
36:16 Yea, it is. That�s right. 36:18 Makes yummy desserts, but the reason
I use coconut oil 36:22 a lot is because it�s a natural oil
and if you get the 36:27 extra virgin coconut oil, it�s like
getting olive oil. 36:31 You want �extra virgin� and that
means it hasn�t been 36:35 heated at a high temperature.
36:37 So it still has all its natural properties –
36:40 all the healing and nutritional. 36:44 Now, there�s, I was just going to
ask you, does coconut 36:46 have a nutritional value to it?
36:48 Yes, it does, it actually does. 36:49 What�s it good for?
36:50 Well, you need a certain amount of oil in your system.
36:55 You can use flaxseed oil, that�s a really high one because
37:00 it has your Omegas in it. 37:02 You can also use olive oil, which is
a real first 37:06 preference because� as long as you�re
not trying 37:09 to high heat it.
37:10 You don�t want to high heat it because that kills all
37:13 the good stuff in it. Yesssss. 37:14 Okay, but olive oil, coconut oil, and
avocado, 37:22 those are your oils.
37:23 Now, you need, depending on your size, you need actually
37:26 between 1 tablespoon and 3 tablespoons of that a day.
37:29 Oh, you do? 37:31 That keeps everything going correctly.
37:33 It keeps your bile flowing and your liver working.
37:36 For me, since I�ve already lost my pancreas,
37:39 what I want to do is I want to have as good a healthy
37:43 liver, gall bladder, and pancreas as possible,
37:47 even though I have probably a very brittle dead pancreas.
37:50 Yes, but you do the most you can with what you have.
37:53 I do the most I can. 37:54 Absolutely. What are we doing here?
37:55 We�re just going to dump this right into here.
37:57 And then we have to go patty pat with our fingers.
38:00 You washed your hands, I saw ya. 38:02 This is why when we were young, we played
mud pies 38:05 because that�s what we�re going
to do is play 38:07 mud pies right now.
38:08 Okay, so just pat it up. 38:09 So what we�re gonna do is just, we
want to pat it out 38:14 and push it up the sides.
38:16 So that�s basically all we have to do.
38:20 And then, our filling would be cooked and thickened.
38:24 Our filling is cooked and thickened. 38:26 We just pour it in?
38:27 Yes, we will just pour that in. 38:29 And what�s it bake at in the oven?
At what temperature? 38:31 It doesn�t.
38:32 It doesn�t! It�s done, just like this?
38:33 Just stick it in the fridge and it hardens? 38:35 Yes. Perfect!
38:36 Now, if you choose, you can actually bake your crust.
38:40 For me, instead, what I do is to set it I put it in the
38:44 refrigerator or freezer and let it chill. 38:46 And then while we�re waiting for that
to finish, 38:50 we would just slip this in and let this
set up and then 38:54 it would be done and what we want to
do is make sure it�s 38:57 run up the sides enough so that it doesn�t,
39:01 because this is a pretty heavy duty full pot.
39:05 It�s full, yes, you can see this finished one over here
39:07 Yes, we don�t want it to overflow the top of the crust
39:10 so this is what we would do; we just simply take it over
39:13 here, put it in the refrigerator. 39:15 Let it set, and then we�re good.
39:17 Yes. 39:18 Oh, that looks good. I like it.
39:19 Let�s go to our next recipe here. 39:22 You want to read that recipe for us?
39:24 Okay, I sure will. 39:54 Well, we�re making another dessert
for diabetics, 39:55 or for anybody.
39:56 I like this, because anybody can enjoy these.
39:59 Yes, the coconut balls are yummy and I think that
40:01 most everybody enjoys them. 40:04 Oh, yea.
40:05 They disappear at potluck I know that for sure.
40:06 That�s right. What�re we doing with the pot here?
40:09 Okay, the pot, everything right here goes in except
40:11 these two things. 40:13 All this goes in.
40:14 Okay that goes in, this needs to melt so it needs
40:20 to go in next. 40:21 This is our agave nectar?
40:22 That�s the agave this is the coconut oil.
40:28 Then this needs to go in, this is some vanilla.
40:31 Okay, where can our friends at home find coconut oil?
40:33 Is that in the grocery store, Shirley? 40:35 Yup. Okay.
40:36 Pretty much in the, it it�s not in the main section
40:39 with the other oils, then it would be in the green section.
40:45 Okay, yesss. 40:47 Otherwise, you can just go down to your
health food store 40:50 and buy it but most all of the grocery
stores now carry it. 40:54 Okay, yessss.
40:55 And, if you live in the tropics, you just climb your coconut
40:59 tree and you bring down your coconuts and
41:01 you make your own. 41:03 That is the best. I really like that
the best. 41:06 When I�m in Florida I only use fresh
coconut products. 41:13 All of your stuff you use are fresh.
41:15 All of it, yes. 41:16 Yea, all right, anything else go in
or just this? 41:19 Okay, just that and that just heats
until you can see that 41:22 the coconut oil has melted a little
bit. 41:25 It doesn�t have to really boil heat.
41:27 It doesn�t have to do anything; it just has to melt the
41:31 coconut a little bit. 41:32 When it does, as it�s melting the
coconut oil, it softens 41:36 the coconut just lightly.
41:37 I can see that, yes. 41:38 And so that�s all you want it to do,
is to just soften 41:41 it just a slight bit.
41:42 Now, I�m going ahead and I�m going to put my
41:44 dry ingredients in here. 41:49 Good. Now, what are we putting in for
dry ingredients? 41:50 Almond meal and oats.
41:53 Good, now, almond meal, can you grind your own or you need
41:55 to buy that as almond flour or something? 41:58 You can buy the product already ground
up. 42:01 If you�re in a hurry, but for me a
lot of times I like 42:04 to just take a bag of slivered almonds,
42:06 throw them in the little um- 42:09 The coffee grinder that we used before.
42:11 Nut grinder, yea, the coffee grinder, exactly, and –
42:14 That�s used for nuts 42:15 Yes, yes, that�s used for nuts, and
I throw it in that 42:19 and it goes in a hurry.
42:20 But, again, the meal, if you choose to buy the almond meal,
42:24 that again, is found in the green section 42:27 of your grocery store.
42:28 Absolutely. Okay, this is about ready to boil.
42:31 That�s ready to go, it�s done. 42:32 Turn it off, then does it go in there?
42:34 Yup, it just gets poured in and we gotta mix that together.
42:37 There you go. It smells good. 42:40 I love that smell of the coconut.
42:41 Well, you know, it�s enhanced because it has the coconut
42:45 oil plus it has the grated coconut. 42:49 Now, I only use the coconut without
sugar added. 42:51 So I cannot buy any of my coconut in
the baker section 42:55 or in the area where you buy your flour
and things. 42:59 So, I either have to grate my own coconut
and sometimes 43:03 when I�m in Florida.
43:04 I�ll bring home some coconut in a bag and keep it in my
43:06 refrigerator so that I can grate it fresh.
43:08 But, you don�t have to do that, 43:10 that�s not absolutely necessary.
43:12 When you�re in southern Illinois you can�t always
43:13 do that, right? 43:14 Right, right, so � yea, in middle
Wisconsin you can�t 43:17 always do that either � but you can
get the coconut, 43:21 shredded coconut, most all of your health
food stores 43:25 will have both the sweetened and the
unsweetened. 43:29 Yes. Your grocery store pretty much
only has the sweetened. 43:31 Okay, for the sake of time here, we�re
gonna – 43:33 normally you would mix it, stick it
in the fridge 43:35 and let it cool?
43:36 Okay, well, what we do first is, uh, we have a little scoop.
43:40 Here�s the scoop. 43:41 Okay, we take this out and it�s just
kind of a gooey 43:44 mixture, and we make little balls of
it and we cover the 43:47 whole paper with that.
43:49 It doesn�t matter that the little balls are perfect,
43:51 because it�s just going to set by getting cold.
43:55 So, you just make little mounds. 43:57 And then you put it in the fridge �till,
for a couple 44:00 hours, �till it cools?
44:01 Yes, and if you want it to go faster, you just put
44:03 it in your freezer. 44:04 Now, if a little falls off, that�s
okay too. 44:06 So what we�re gonna do is we�re
gonna just set this aside, 44:09 that can just sit on the back.
44:11 Now, these just came out, they�re already chilled.
44:15 They�re cool, that�s right. 44:17 Yes, yes they�ve already been chilled.
Okay. 44:19 Will we need the coconut?
44:20 We need just the coconut, but I�m thinking
44:23 Let�s rollem� and set them on here, how�s that?
44:24 On the same dish, right. 44:26 I mean technically you wouldn�t do
this, 44:28 but we�ll just do that, how�s that?
44:30 Okay, what you want to do, and I did wash my hands,
44:33 you saw me, right? That�s right. 44:35 Okay, so I�m going to roll this in
my hand so that it�s 44:37 a little round ball.
44:39 And then I�m just going to dunk it in the coconut
44:41 and roll it around. 44:42 Maybe swish a little over the top so
that it gets 44:45 nice and covered.
44:46 And then what you come out with is a coconut ball that�s
44:50 coconut all the way through. 44:52 That�s right.
44:53 But, if you don�t want it coconut all the way through –
44:55 Mmmmmmmmm. You can�t wait. 44:57 Mmm, hummmmm.
44:59 If you want it with a little variety, you can add
45:03 2 tablespoons of carob, which is the alternate, you know,
45:06 and then you get a chocolate coconut macaroon.
45:10 Or you can, instead of rolling this in the coconut;
45:13 you can just roll it in nuts, ground nuts of any kind.
45:17 Yea, that�s a good idea. 45:18 Pecans are really good.
45:20 Walnuts are always good, almonds are good.
45:22 Whatever you choose and we�re done. 45:24 That�s all we have to do. Easy dessert,
yummy. 45:29 All these are for me. That�s really
good. 45:31 Yea, they�re tasty.
45:34 Let�s make an apple treat here. 45:58 Well, I like this apple treat because
we�re almost 46:00 making a caramel sauce over the top,
46:02 just a little different. 46:04 Yes, I�m doing it because I loved
caramel apples 46:07 back in the day.
46:08 If I can kind of remember them, and so I�ve had
46:12 to cheat 2 or 3 times down through the years and just have
46:15 a bite of a caramel apple, a real caramel apple,
46:17 because I love caramel apples. 46:19 So this is my special treat that allows
me to feel like 46:26 I can have caramel apples.
46:27 That�s right. Oh, I�m excited about this, good.
46:29 You already got some apples here. 46:30 Okay, and what we�re gonna do is we�re
going to start 46:32 out, you can have the cutting board
because I don�t use it. 46:35 Okay.
46:36 And we�re just going to slice some apples,
46:37 nice big lengthwise slices. 46:40 Lengthwise, is that too thick?
46:43 As broad as possible, but as thin as possible,
46:46 thin and wide. Okay. 46:48 And we�re just going to put them on
to this little plate. 46:53 And then when we�re done we�re going
to mix up the caramel 46:57 sauce and we�re going to drizzle that
over the 47:00 top of the apples.
47:03 Yes, now is there any type of apples that you like to use?
47:05 Crisp. So, no particular variety? 47:09 You want them a little tart, but not
too tart. 47:13 Okay, yes.
47:15 You want them a little sweet, but not too sweet. Okay.
47:17 You do not want the mealy mushy kind. 47:20 You want them nice and crisp. Yes.
47:23 That�s the main thing. 47:24 Have you ever had a caramel apple where,
like at the fair 47:28 or something, and they didn�t use
the nice fresh ones, 47:31 they used the ones that were a little
bit – 47:34 Yup, well, you�re using the golden
delicious, is see that, 47:37 and then I don�t know what the red
ones are. 47:39 Now, this is a type of golden delicious,
47:41 fresh picked out of Michigan. Okay. 47:45 And the red is a type of a honey crisp,
47:50 but with a slight variation to it, too. 47:54 I was told it was a type of honey crisp.
47:58 Oh, okay. Just lay them on, or any special place
48:04 you kind of put them? 48:05 Just throw them on anywhere. Okay.
48:07 They just basically go on because the caramel gets
48:10 drizzled over the top, and what happens is you just
48:13 pickem� off one at a time if you can restrain yourself
48:16 to one at a time. 48:17 Right.
48:18 I might grab a whole handful of�em. 48:19 Very good, very good.
48:20 Okay, we�ll just slice that one, one more time, shall we?
48:24 Sounds good, very nice. 48:27 Okay, here�s another one we can slice
this one through also. 48:30 Looks really good.
48:31 Now Greg, my husband, would like this. 48:34 I don�t mean to be very picky, but
you know – 48:36 He�s an apple person.
48:37 That�s the Home Ec. teacher in me. 48:38 That�s right, I was just thinking
that. 48:39 If you have a little bit of a spatula
or something that 48:42 you can just scoop that in.
48:44 And then we�ll just dump these other things in.
48:46 Okay. Now, what was this, is this our peanut butter?
48:51 That�s the peanut butter and that�s an all natural soft
48:55 peanut butter because what we want is the soft effect
49:00 because we want to be able to drizzle this over the top
49:04 of the apples. 49:05 Now, I�m going to put a little cinnamon
in, and cinnamon 49:08 is good for all kinds of things.
49:09 It works for your health instead of against it.
49:14 Yes, yes, nice. 49:15 And then we have nutmeg, a little tiny
bit of nutmeg, 49:17 and a little bit of ginger.
49:19 Nice, nice to have those little spices. 49:21 And then we have a little extra of this
if we need it. 49:24 Now, I don�t know that I want to mix
this, could you 49:27 hand me that plastic spoon, because
that is going to be 49:30 too bendy for me?
49:32 Yea, that doesn�t seem too good, does it?
49:34 We need it to be drizzly but if it�s not,
49:37 I have a little trick. 49:38 Oh, good, okay.
49:40 It�s not part of the recipe, but unless this will pour
49:44 over your apples we need to thin it a little bit.
49:47 So, we have some milk in the refrigerator. 49:51 Want me to grab it?
49:52 Yes, please, and I believe that what the kind of that is,
49:56 this would almost, so we just need a little bit.
49:59 There you go. 50:00 Okay, what I�m going to do is take
one of these spoons and 50:03 I�m just going to put a little in.
50:05 Okay, just add a little soymilk here. 50:08 Just a little soymilk goes into it.
Just to kind of make 50:11 sure that we can drizzle it and I�m
going to stir it gently 50:15 so I don�t just splash it all over
me. 50:17 I have enough freckles on my face; I
don�t need 50:20 any white splotches.
50:21 Oh, very good. I like it with the spices. 50:26 Okay, you see how it�s gotten runny
and does that look 50:29 like a caramel sauce to you? Jill: It
does! 50:31 Except that it doesn�t have any of
that in it. 50:33 I�m gonna try some, you wanna try
some too? 50:35 Want a spoon?
50:36 Nope, I know what it tastes like. 50:37 But make sure that it�s sweet enough,
that�s the main thing. 50:40 Mmmmmm, mmmmmm.
50:42 Does it need a little bit more of the agave?
50:44 It�s really good. 50:45 Okay, then what we�re gonna do is
– 50:47 It�s very realistic do you know that?
50:50 Drizzle it right over the top, it could have been a little
50:53 bit more runny but it�s okay. 50:57 It�s beautiful. Mmmmm, that�s really
good. 51:04 You know, the flavor is very similar
to caramel sauce. 51:06 Well, it�s as close as I�m ever
going to get probably, 51:09 because most caramel is made out of
caramel candy and 51:12 it has a lot of milk and dairy product,
51:16 but it also has a lot of sugar in it. 51:19 Right, and here with a diabetic you�re
trying to avoid that. 51:22 I�m trying to avoid that so by using
the agave I�ve come up 51:25 with what I think is about as close
as I can get. 51:30 Not that I�m ever going to stop trying,
but I think that 51:35 for anybody who is a diabetic and loves
caramel apples, 51:39 this is the treat.
51:41 That�s right. 51:42 This is one of my favorites.
51:44 Now, you�ve had diabetes for years. 51:46 I have.
51:47 And God�s helped you to be able to find ways to.
51:50 He hasn�t helped me to overcome it. 51:52 I haven�t gotten past it,
51:54 but I am a Type 1 and I have learned how to live with it,
51:59 how to keep optimum health with it. 52:03 Amen.
52:04 To keep my blood sugars under control. 52:06 I�m always looking for new ways, the
agave is one of the 52:10 best ways that I know of to keep it
under control and still 52:14 be able to have your desserts as well.
52:15 So, in a way, I have the better of both worlds.
52:20 I have diabetes, but I can still have a dessert
52:24 every once in awhile. 52:25 I just don�t want to overdo it.
52:27 We don�t want to overdo, ever. 52:29 Temperance.
52:31 Yes, temperance is very, very important. 52:33 For everybody, not just a diabetic,
52:34 but especially for a diabetic. 52:36 Well, friends, in just a moment we�ll
be back and we�ll 52:39 show you all the final products and
everything we did here, 52:41 but first we want to give you Shirley�s
address so that you 52:45 can contact her if you�d like recipes,
advice, or help with 52:48 diabetes or any other health challenge.
52:50 Here is her address.