September 19, 2019
Diabetes Recipes That Work : Healthy Recipes and Cooking For Diabetics

Diabetes Recipes That Work : Healthy Recipes and Cooking For Diabetics


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.

44 thoughts on “Diabetes Recipes That Work : Healthy Recipes and Cooking For Diabetics

  1. There is a way to reverse your diabetes condition – completely – and you could get it done without insulin or glucose-lowering drugs, totally naturally

  2. @Derta Lara So, the consensus in the academic and pharmaceuticaI world had always been that we needed to either help you produce more insuIin, or help your body break down bIood sugar leveIs some other way.,,

  3. @Faria Dassy Something that would eventuaIly lead to the discovery of the naturaI, and clinically proven method for permanently reversing even the worst cases of type II diabetes that I want to tell you about today. =>>

  4. The honey is NOT a good choice and neither is the agave.  If you are type 2 and really want to be healthy don't eat this.  Go VLC and look into a low carb version of a paleo diet. 

  5. Indeed, eating the meals the proper food is one of the most crucial key which can allow you to reverse all the related symptoms of diabetes.

  6. @Spanda Walsa That the $245 billion– yes you heard me $245 BILLlON a year diabetes pharmaceutical industry is desperateIy scrambling to try and suppress. And if it seems like I’m trying to make them out to be the boogy man, well, I am, and they are, because this cure – yes, I said cure – wouId destroy the business model that’s making them biIlions off this terrible disease…

  7. Are u serious Nancy. You can not reverse T1 Diabetes. My pancreas is dead not on holiday. Very ignorant of you. Get your facts straight.

  8. *==>If you are sick and tired of being Sick and Tired while you suffer from this entirely curable condition, then this will be the most important letter you'll ever read.
    I’m writing you today because I want to tell you about a breakthrough scientific discovery about Diabetes. If you read it… I promise you'll be immensely rewarded.=>>*

  9. This has got to be the most cheesy and cringeworthy start to a video ever. Period. Its uncomfortable yet hilarious to watch! LOL

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  11. l didn’t have the energy to keep up with my kids anymore! Just the thought of vacation, or even a day on the town, made me feeI exhausted. Diabetes was stealing my Iife. I was scared my vision would start to go, or my feet would start to tingle, hurt, and then I’d lose them.I didn’t want to be a blind amputee! I found the truth about diabetes, and it’s changed everything. I reprogrammed my body to keep my blood sugar where it should be. Finally, I have the energy I need to live my life. And thanks to Diabetes Destroyer, I know my life is going to be long and happy. 😍😍😍😍😘😘😘☺;)

  12. Heya, The best
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  13. I can relate how horrible it feels having diabetes. I had spent plenty of money on treatment solutions which has no confirmed result.

  14. I would like to personally thank David Andrew for writing this book and helping so many people struggling with diabetes. I was a healthy, active 25 year old who went in for a routine physical and was told that my fasting blood sugar was 133. I then had an A1C done and it came back at 6.3 which is considered pre-diabetes. I immediately searched Amazon and purchased David Andrew's book and a Vitamix blender. Within three weeks my fasting blood sugar fell from 133 to 102. Another three weeks later and my fasting blood sugar is 87. David Andrew's plan helped me REVERSE my pre-diabetes and I am eternally grateful. I highly recommend this book to everyone including those without diabetes as this nutrition plan has incredible benefits that I immediately noticed including more energy, better sleep, and weight loss.

  15. I tested this on my mother n law who has been diabetic most of her life. >> https://twitter.com/HolliPrieto007/status/764931207247175680 . This does work! We saw the results immediately within the first week which was hard for her to do but we were able to get here to change her diet. It does work, it is drastic if you are a meat potato guy and even worse when your diet consists of rice being served with every meal. Her blood sugar would be high well over 160s but we were able to see it drop down to 130s and then it finally dropped down below 100s. We were shocked and elated. The other surprise occurred when the men of the house whose readings were 260 and up, theirs dropped down to 160s within a week! We stuck to the raw vegetable diet for breakfast, lunch and dinner. We had huge salads for the main course for lunch and dinner and very small amount of fish or chicken. The rice was knocked down to just barely 1/4 cup and only gave it for lunch and dinner. This book works! Very happy and grateful for Dr. Fuhrman publishing this!

  16. One minute in and I'm out. Too many grinning perky people that look too fake. No thanks. If I would ever want to watch infomercials I would, but wait…I don't own a TV….

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