What about your sweet tooth.
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Do you crave desserts?
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Do you eat too many chocolates?
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Stay tuned for
some delicious desserts
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using God's ideal sugars.
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Hello, I'm Marcella Lynch.
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And welcome to Food For Thought,
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the cooking show that
features God's eating plan
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as unfolded through Scripture
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and through an understanding
of God's other book,
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the book of nature.
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What about your sweet tooth?
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Do you crave desserts?
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If I snooped around
in your house right now,
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what sweet treats will I find?
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Is there a hidden box
of chocolate candy or two?
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How about packaged cookies?
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Sweet pastries?
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A cake or pie?
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We all enjoy sweets, I'm sure.
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Today, we will take a
look at God's kind of desserts.
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Sugar can clog your
system and lower resistance
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to disease if eaten in excess.
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And the best way to be
sure you do not overeat on sugar
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is to use sugars in
their original setting
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right in the fruit.
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Eat as if your
hometown were Eden
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and everything you
ate was picked fresh
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from a tree or a plant
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is what one of my
favorite little book says,
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"Treat your body like a Porsche
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by Maylan
Schurch and Leland Wade,"
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reminds us they
have a cute section
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in this book
entitled speak to me God.
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I've got 10
minutes to shop Safeway.
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They warned us not to
let the supermarket aisles
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become a battle zone
where tempting sights
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and smells lure us
into impulse buying.
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Don't allow yourself to
grab that box, this package,
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those candy bars, they say,
"Remember the Eden principle."
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Plan a week's
healthy menus in advance,
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shop from a
pre-planned grocery list
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and pray in
advance for self-control
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as you enter the battle
zone of the supermarket.
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As you push your
cart down those aisles,
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you'll naturally
try to avoid much sugar.
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You know, sugar is a
concentrated energy source
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that doesn't have any
solid nutritional value.
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In other words,
it's empty calories.
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And scientists are discovering
that sugar is far harder
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on the human body
than they used to think.
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Medical
authorities are now saying
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that sugar possibly
contributes to obesity,
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diabetes,
hypoglycemia, and heart disease.
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And it's no use
switching to honey, maple syrup,
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or molasses, these are
simply sugars in another form.
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And keep in mind that
one 12-ounce can of cola
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has 10 teaspoons
of refined sugar.
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Jane Brody in
her book "Nutrition,"
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on nutrition reported a
horrifying bit of research
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conducted by Dr. Aaron Cohen
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of Israel's
Hadassah Medical College.
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Now Dr. Cohen
studied 16,000 people
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trying to find out
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how the sugar
they ate affected them.
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And about a
third of these people
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which was 5,000 people
had recently immigrated
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from Yemen to Israel.
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What happened to them will
make your hair stand on end.
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In Yemen, people
apparently don't eat much sugar.
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They evidently have a lifestyle
quite a bit closer to Eden's
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than yours and mine.
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And Dr. Cohen found that
none of the 5,000 immigrants
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from that country had
diabetes, not a single one.
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However, and here's
the horrifying part.
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As soon as the
Yemenis settled in Israel
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and began eating the
high sugar western diet
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everybody else ate,
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a number of them
developed diabetes.
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So the first thing to remember
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as your cart rattles
down the supermarket aisle
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is to buy as
little sugar as possible.
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If you're puzzled
by the gram amounts,
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remember that four grams
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equals about one teaspoon.
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So go for the
natural sweeteners and fruits
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and unsweetened fruit
juices along with the bonus
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of the healthy
nutrients these juices provide.
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All right, so today
we're going to be demonstrating
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several
desserts of the Eden type
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where we use natural sweets
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from the just
the fruit themselves.
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And I have some
helpers again here today.
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And I would like to
ask Pat and Mehako to come
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and we're going to work together
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on some desserts.
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How are you, Mehako?
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I'm fine. Thank you. Good.
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Let's start with the
fresh strawberry pie here.
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And this recipe is easy
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because it's just
fresh strawberries.
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Let's take a look at
the ingredients first.
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All right, so
the first thing we do
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and we have some of it
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already prepared ahead
here to save a little time
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so we can show
you some other things.
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But we're to mix
the cornstarch water
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and salt thoroughly
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and it makes this kind
of soupy thickened mixture.
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And you just
divide up the strawberries
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and you crush part of them
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and the other part you
just leave whole for later.
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And this is the mixture
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that we have that
goes into the filling.
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But you need to
thicken that on the stove
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before you put all these big
fat red juicy berries in there.
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And you get kind
of a thickened sauce.
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And then when you
get it all finished,
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we're going to demonstrate
the coconut crust to you
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in just a moment.
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And we're choosing the
coconut crust for this pie.
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And I just wanted
Mehako to come out here
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because I caught
her in the back there
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decorating this
beautiful edge on this pie here
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with some
non-dairy whipped topping.
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And so I said, "Mehako, stop."
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I want you to show them
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how you put
this beautiful edging
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on the pie here.
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Just do it right here.
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And can you reach over there?
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Is that...
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Okay.
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Is there any
certain technique to that?
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No. Just practice.
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Just practice and
you've got one of those regular
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cake decorating tubes.
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Yes.
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All right, that
looks so beautiful, Mehako.
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I see you have a
few blueberries here.
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I want you to place those around
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because that would add
a little nice bit of color
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on there too.
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And we'll just,
I'll help you here.
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We're just going to get
some beautiful blueberries here.
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Doesn't that set it off nicely?
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So we go around here
and this will be so lovely
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for a light dessert.
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Just fresh
strawberries with no added sugar
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with just the fruit
juice to sweeten them.
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So there is our
beautiful fresh strawberry pie
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that I could just eat right now.
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Okay, thanks, Mehako,
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I appreciate your being willing
to share that idea with us.
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Okay, Pat, I'm
going to give this to you.
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And we're going to make
the coconut crust right now
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that we put
underneath of this pie.
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I think you can
see it very well here,
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but it's just shredded,
unsweetened shredded coconut
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and we have that
here with a little,
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we're using tofu milk and
a little whole wheat flour.
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Let me give you
the proportions here.
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It's on page 225
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of the Cooking by
the Book cookbook.
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If you have our cookbook
or would like to order it,
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you can watch at
the end of the show
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for the information.
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For the coconut crust:
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All right, so that's
a simple thing to do.
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You don't even have to
know how to roll out a crust.
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We'll just mix it
right here in the pie plate.
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There's the
coconut and we'll mix
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the two of the dry
ingredients together first
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and then it's kind of
crumbly until it bakes
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and then it just
holds together nicely
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with a little bit of liquid.
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And I love to use my
fingers because it's simpler.
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I don't think that
there was ever a tool created
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that works quite
as well as fingers
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for doing certain
jobs in the kitchen.
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So you just pat
it, sometimes what I do
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is I take the back of like
one of these measuring cups
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and I just push.
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And it kind of goes up the sides
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and it makes the nice edging,
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it just kind of
gums together here.
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And then this
coconut crust needs to bake
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just for a little bit
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if you're going to put a
thickened fruit pie in here
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that you're not going to
bake any more in the oven,
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then you just need to
pre-bake this for a little bit
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and let's see the
temperature here is...
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350 for about eight minutes.
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So it goes pretty quickly.
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So this is our
coconut pie crust.
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This is what we
put the berry pie in
00:09:59.73\00:10:02.60
when we prepared
it for you before.
00:10:02.63\00:10:05.67
Okay.
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And let's just see
00:10:07.24\00:10:09.57
if we can try
another dessert now.
00:10:09.60\00:10:14.11
Get going here with the next one
00:10:14.14\00:10:16.64
and we're going
to have a pudding.
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Everyone likes
pudding too, don't they?
00:10:18.25\00:10:20.42
I don't know if you
know what millet is,
00:10:20.45\00:10:22.02
but we're going to
make a millet date pudding.
00:10:22.05\00:10:24.65
This is on page 218.
00:10:24.69\00:10:28.66
And again millet is a
very wonderful natural grain
00:10:28.69\00:10:31.89
that's alkaline forming.
00:10:31.93\00:10:34.00
And it's just
added with lemon juice,
00:10:34.03\00:10:39.17
grated coconut, chopped dates,
00:10:39.20\00:10:41.67
and the sweetness comes
from the dates and the honey.
00:10:41.70\00:10:44.11
We have a little
honey and vanilla in here.
00:10:44.14\00:10:46.41
Let's just take a look at
the ingredients first of all.
00:10:46.44\00:10:49.08
We'll give them to you exactly
00:10:49.11\00:10:50.45
so you'll know what's
going into the pudding.
00:10:50.48\00:10:53.15
This pudding is nice
served with lemon sauce.
00:10:53.18\00:10:55.38
But first of all, for
the millet date pudding:
00:10:55.42\00:10:58.02
And we combine the
milk powder and the water,
00:11:21.61\00:11:24.51
and we cook that first.
00:11:24.55\00:11:25.88
And we did that ahead
00:11:25.91\00:11:27.25
because it needed
to cook a little bit
00:11:27.28\00:11:30.69
and we have cooked this.
00:11:30.72\00:11:32.05
So right here in this
pan, I think what I'll do
00:11:32.09\00:11:34.32
before I start
cooking this recipe,
00:11:34.36\00:11:36.22
I just want to have
that little plate, Pat.
00:11:36.26\00:11:38.99
And I just want to let them see
00:11:39.03\00:11:40.66
what this finished
product looks like.
00:11:40.70\00:11:42.46
And then I can take this way,
00:11:42.50\00:11:44.33
this is the pudding
that's been baked here.
00:11:44.37\00:11:46.30
And I just wanted to
spoon a little bit of this out
00:11:46.33\00:11:50.27
so that you can see kind of
what it looks like underneath.
00:11:50.31\00:11:53.98
And then we can put on
the topping afterwards.
00:11:54.01\00:11:57.95
This is a very nice pudding.
00:11:57.98\00:12:00.42
And let me just
grab this towel here.
00:12:00.45\00:12:03.39
We've made a lemon
sauce to put over it.
00:12:03.42\00:12:05.49
We're going to
give you the ingredients
00:12:05.52\00:12:07.39
for the lemon sauce.
00:12:07.42\00:12:08.76
And this is a nice
naturally sweet lemon sauce
00:12:08.79\00:12:11.23
that is made
with pineapple juice
00:12:11.26\00:12:13.96
and natural sweets.
00:12:14.00\00:12:15.36
But isn't that lovely
and this is very nutritious.
00:12:15.40\00:12:18.13
In fact you could just eat
this milk pudding for breakfast
00:12:18.17\00:12:21.00
and not feel guilty at all
00:12:21.04\00:12:22.37
if you just wanted it
like a breakfast cereal.
00:12:22.40\00:12:25.41
But this is the finished product
00:12:25.44\00:12:26.88
of our millet date pudding.
00:12:26.91\00:12:28.48
And what we're making right now
00:12:28.51\00:12:30.51
is the first step is to
take the millet and the milk
00:12:30.55\00:12:33.62
and put it together.
00:12:33.65\00:12:34.98
So we have that here.
00:12:35.02\00:12:36.35
The nice thing about
this millet pudding is that
00:12:36.38\00:12:38.25
you don't have to
cook it on the stove
00:12:38.29\00:12:40.02
except for this first step.
00:12:40.06\00:12:41.69
It just bakes in the oven.
00:12:41.72\00:12:43.06
So this is a pyrex
baking dish right here.
00:12:43.09\00:12:46.53
And what it tells us to
do is to just put the milk
00:12:46.56\00:12:49.80
and the millet
once it's been cooked.
00:12:49.83\00:12:52.17
And I want to give you
that exact amount of time here
00:12:52.20\00:12:55.57
so that you'll know.
00:12:55.60\00:12:56.94
Let's see here.
00:12:56.97\00:12:58.31
This is just bring it to a
boil that's all you have to do.
00:12:58.34\00:13:03.11
Thank you, Pat, for
reminding me about that.
00:13:03.14\00:13:05.45
And then it's got a little
bit of salt in there with it.
00:13:05.48\00:13:08.48
And then we just add
the other ingredients
00:13:08.52\00:13:10.89
and then we bake it in
the oven for one hour at 350.
00:13:10.92\00:13:15.62
So here are the chopped dates,
00:13:15.66\00:13:18.36
a little bit of vanilla,
00:13:18.39\00:13:21.56
the coconut,
00:13:21.60\00:13:24.93
and the honey.
00:13:24.97\00:13:26.53
And this is a little
lemon juice, is that right?
00:13:26.57\00:13:30.27
That's it.
00:13:30.31\00:13:32.14
No, that wasn't lemon juice.
00:13:32.17\00:13:33.51
We have a nice
interesting ingredient
00:13:33.54\00:13:35.48
that we just put in there.
00:13:35.51\00:13:36.85
I'm not sure what it was,
but I'm sure it'll be good.
00:13:36.88\00:13:39.15
It looks like
lemon juice. That's okay.
00:13:39.18\00:13:41.08
That would be pretty
good in here, wouldn't it?
00:13:41.12\00:13:43.99
Okay there's honey will be nice.
00:13:44.02\00:13:46.42
All right, now this is
already in a baking dish
00:13:46.45\00:13:49.49
and you just stir this up.
00:13:49.52\00:13:50.86
And when this
comes out of the oven
00:13:50.89\00:13:52.23
in an hour from
now, it'll be firm
00:13:52.26\00:13:54.23
and after it chills, it's firm,
00:13:54.26\00:13:57.53
even more firm.
00:13:57.57\00:13:58.90
And if you like to serve
this warm, you serve it warm,
00:13:58.93\00:14:00.94
or if you just want to leave
it cold in the refrigerator,
00:14:00.97\00:14:03.24
just suit yourself.
00:14:03.27\00:14:04.61
I like the lemon
juice a little warm myself
00:14:04.64\00:14:06.21
in the pudding cold.
00:14:06.24\00:14:07.81
So this is going
to go into the oven.
00:14:07.84\00:14:09.94
And that's a simple
millet pudding with dates
00:14:09.98\00:14:12.68
and coconut in it.
00:14:12.71\00:14:16.65
Okay, let me just tell
you about the lemon sauce.
00:14:16.69\00:14:19.42
It's on page
226 in our cookbook.
00:14:19.45\00:14:23.83
And we have the recipe here.
00:14:23.86\00:14:26.13
And the ingredients include:
00:14:26.16\00:14:28.43
And you just whiz the
juice in the cornstarch
00:14:47.12\00:14:49.45
and all the ingredients
together in a blender.
00:14:49.48\00:14:52.22
And just pour it in a
little saucepan, and stir it,
00:14:52.25\00:14:55.52
and cook it until the cornstarch
00:14:55.56\00:14:56.93
makes the mixture
thick, and that's it.
00:14:56.96\00:14:59.59
Most lemon sauce
recipes that you buy
00:14:59.63\00:15:01.66
are loaded with sugar
00:15:01.70\00:15:03.23
and this one just has
the natural pineapple juice
00:15:03.26\00:15:06.63
and a little bit of
honey for sweetening.
00:15:06.67\00:15:08.64
So it's very good.
00:15:08.67\00:15:10.91
And I also use
this lemon pudding
00:15:10.94\00:15:12.64
over a lot of other things.
00:15:12.67\00:15:14.08
Sometimes the apple
cake that's in the cookbook
00:15:14.11\00:15:16.44
and it's nice to
have the lemon sauce too.
00:15:16.48\00:15:19.88
Okay, Pat, it looks
like we have fudge coming up.
00:15:19.91\00:15:22.82
Hey, you told me that
00:15:22.85\00:15:24.89
you have always
crave sugar is that, Ryan?
00:15:24.92\00:15:27.46
I always enjoy sweet things.
00:15:27.49\00:15:29.12
And you know what I
kind of do to brace myself
00:15:29.16\00:15:31.43
against being tempted,
00:15:31.46\00:15:32.86
I just fix something
like this and have it around
00:15:32.89\00:15:34.83
and when everybody else
is eating their gooey things.
00:15:34.86\00:15:37.43
I don't feel
deprived, I just enjoy these.
00:15:37.47\00:15:40.47
Well, that's a good tip.
00:15:40.50\00:15:41.84
If you if you're
going to get off a sugar
00:15:41.87\00:15:43.51
you need to find something
else to take its place.
00:15:43.54\00:15:45.84
So you're going to
have a problem, aren't you?
00:15:45.87\00:15:48.28
You know, Pat, I
think even though we enjoy
00:15:48.31\00:15:49.98
looking at these things,
00:15:50.01\00:15:51.35
we need to take
them out of the way
00:15:51.38\00:15:52.71
so that I have room to work
with this food grinder here.
00:15:52.75\00:15:56.08
So I'll let you take the pie.
00:15:56.12\00:15:58.85
I could just put the
pudding right over here.
00:15:58.89\00:16:01.46
And this is the
carob superfudge.
00:16:01.49\00:16:04.79
And we mentioned about chocolate
00:16:04.83\00:16:06.39
and we just wanted to show you
how to make fudge out of carob.
00:16:06.43\00:16:09.46
But this is going to be sliced
00:16:09.50\00:16:10.93
and maybe before
the show is finished
00:16:10.97\00:16:13.64
we could cut a
little piece out of here
00:16:13.67\00:16:15.00
and let them see him
00:16:15.04\00:16:16.37
a little chunk
of this looks like.
00:16:16.40\00:16:17.74
We're going to
demonstrate this right now.
00:16:17.77\00:16:20.31
And let's take a
look first at the recipe,
00:16:20.34\00:16:23.11
it's on page
231 of the cookbook.
00:16:23.14\00:16:27.02
And it's called
carob superfudge.
00:16:27.05\00:16:30.12
And here are the
ingredients for that one:
00:16:30.15\00:16:32.95
Okay, so that's the ingredients.
00:16:58.61\00:17:01.05
And what you need to do is
take the one half cup of water
00:17:01.08\00:17:05.09
and the one half
cup of carob powder,
00:17:05.12\00:17:08.22
and you need to
mix them together
00:17:08.26\00:17:09.82
and just boil it together
00:17:09.86\00:17:12.09
and then you
just sort of stir it
00:17:12.13\00:17:13.80
and cook it for 5 minutes
until you get a smooth paste.
00:17:13.83\00:17:17.53
And so we just
did that off the show
00:17:17.57\00:17:20.04
so that we
would have this ready.
00:17:20.07\00:17:21.40
And you see what we have
here is this nice smooth paste
00:17:21.44\00:17:25.61
just made out
of the carob powder
00:17:25.64\00:17:27.11
and the water and
that looks a lot like
00:17:27.14\00:17:29.08
chocolate syrup for
some reason, doesn't it.
00:17:29.11\00:17:31.98
At this point though it
doesn't have quite the sweetness
00:17:32.01\00:17:34.52
that the
chocolate fudge sauce would.
00:17:34.55\00:17:37.05
Okay, and then the
next part is to just mix
00:17:37.09\00:17:39.52
all of the ingredients together
and press them into a pan.
00:17:39.55\00:17:42.99
And I think I'll just be lazy
00:17:43.02\00:17:45.33
and do that here
with my kitchen machine.
00:17:45.36\00:17:48.36
If you have a kitchen
machine, just put it to use.
00:17:48.40\00:17:52.53
This is the bowl
here when we just
00:17:52.57\00:17:54.77
put your wire whips in there.
00:17:54.80\00:17:58.87
You'll see here that
we have these wire whips
00:17:58.91\00:18:00.88
that do a very nice
job of mixing things.
00:18:00.91\00:18:04.95
And here we have the walnuts,
00:18:04.98\00:18:09.15
we have coconut,
00:18:09.18\00:18:13.36
and we have let's
see the next thing
00:18:13.39\00:18:16.09
we have some date butter.
00:18:16.12\00:18:17.46
This is the butter that
we make by mixing the dates
00:18:17.49\00:18:21.00
like it said in
the directions there
00:18:21.03\00:18:25.70
together with the water.
00:18:25.73\00:18:30.01
This is all part of
God's natural sweeteners.
00:18:30.04\00:18:33.88
Okay, we have this one-half
cup carob and one-half cup water
00:18:33.91\00:18:37.78
that we simmered together,
we're going to add this
00:18:37.81\00:18:39.88
of course, we have to have that
little chocolaty looking taste.
00:18:39.91\00:18:42.82
This isn't going to
taste quite like chocolate
00:18:42.85\00:18:44.59
but it's very good.
00:18:44.62\00:18:46.99
Now optional is
this peanut butter
00:18:47.02\00:18:48.62
and I'm trying to decide
if I want to put this in.
00:18:48.66\00:18:50.73
I think what I'm going
to do is put half of it in,
00:18:50.76\00:18:52.49
we're going to compromise here.
00:18:52.53\00:18:54.00
If you add this peanut butter,
you may have to compensate
00:18:54.03\00:18:56.53
by making
something a little drier
00:18:56.56\00:18:58.33
to hold it all together
as firmly as you want it.
00:18:58.37\00:19:01.37
And this is nice soft
natural peanut butter.
00:19:01.40\00:19:05.04
Right, we need to just
mix this for a few moments
00:19:05.07\00:19:07.41
to get everything mixed together
00:19:07.44\00:19:08.78
and then we'll be
pressing it right into our pan.
00:19:08.81\00:19:11.08
That looks great.
00:19:22.89\00:19:24.93
Now you chill
this afterwards too
00:19:24.96\00:19:26.70
so that it will
continue to set up.
00:19:26.73\00:19:28.93
But if you want it less soft,
00:19:28.96\00:19:31.50
you want to hard it up a little,
00:19:31.53\00:19:32.87
then don't put
the peanut butter in,
00:19:32.90\00:19:34.24
or add more coconut,
or think of something else
00:19:34.27\00:19:36.40
even like toasted wheat germ.
00:19:36.44\00:19:38.54
It doesn't affect
the flavor so much,
00:19:38.57\00:19:40.28
but it would make it
a little bit more firm
00:19:40.31\00:19:42.84
if that's the way you like it.
00:19:42.88\00:19:45.35
So let's go ahead and
put this into this pan.
00:19:45.38\00:19:49.78
You can decorate the top.
00:19:49.82\00:19:51.15
You know, what
you can also do is
00:19:51.19\00:19:52.55
you can wet your
hands with a little water,
00:19:52.59\00:19:55.86
and you can roll this
into a ball or a little logs
00:19:55.89\00:20:00.13
and make like little sees
candies, little chocolates,
00:20:00.16\00:20:03.47
roll them in ground-up walnuts
00:20:03.50\00:20:05.60
or coconut, and you chill those,
00:20:05.63\00:20:08.70
put them in those
little tiny paper candy cups
00:20:08.74\00:20:12.27
that you see like in
your box of chocolates.
00:20:12.31\00:20:14.38
And you can
give a nice gift away
00:20:14.41\00:20:17.11
to somebody of
some various candies.
00:20:17.15\00:20:19.05
We have a whole
section of our cookbook
00:20:19.08\00:20:21.22
that is all
these natural candies
00:20:21.25\00:20:23.79
that you can make
with dried fruits,
00:20:23.82\00:20:28.12
with nuts and dates,
and things like that.
00:20:28.16\00:20:31.53
So this is a lot of fun.
00:20:31.56\00:20:32.89
At the holiday
times I like to make up
00:20:32.93\00:20:34.83
a variety of these candies.
00:20:34.86\00:20:37.70
All right, so this is
the carob superfudge recipe.
00:20:37.73\00:20:42.70
And I'll just let you
take this one back, Pat,
00:20:42.74\00:20:44.87
and we'll make
another kind of candy here.
00:20:44.91\00:20:49.34
Have in some dried fruits.
00:20:49.38\00:20:50.71
You know fruits are
God's natural sugars
00:20:50.75\00:20:52.35
and they're really wonderful,
you get all the fiber,
00:20:52.38\00:20:55.35
and the minerals, and
vitamins at the same time.
00:20:55.38\00:20:58.25
You don't feel guilty at all
00:20:58.29\00:21:00.32
when you eat
this kind of desserts.
00:21:00.36\00:21:03.76
So let's talk about the
old fashioned fruit candy,
00:21:03.79\00:21:06.56
it's also in the same
section of the dessert chapter
00:21:06.59\00:21:09.40
here on candies.
00:21:09.43\00:21:10.93
And it's on page 233
00:21:10.97\00:21:14.14
and it's called
old-fashioned fruit candy.
00:21:14.17\00:21:16.64
And here are the ingredients:
00:21:16.67\00:21:18.77
And, you know, if
you don't have dried figs
00:21:22.94\00:21:24.71
just use something else.
00:21:24.75\00:21:26.72
So this is just a
matter of grinding
00:21:46.33\00:21:48.50
all these things up together.
00:21:48.54\00:21:50.71
And you can roll
them into little balls,
00:21:50.74\00:21:53.01
you can had it in a pan
just like we did the fudge.
00:21:53.04\00:21:57.01
Here's some of the fruit candy
00:21:57.05\00:21:58.58
that you could cut
into little wedges.
00:21:58.61\00:22:01.08
This one has been
rolled in the coconut.
00:22:01.12\00:22:03.95
You know, what my mother
used to do when I was a child.
00:22:03.99\00:22:06.22
I still remember it is that
00:22:06.25\00:22:07.76
she would take this dried fruit,
00:22:07.79\00:22:10.33
a nut mixture
that she would grind
00:22:10.36\00:22:12.29
and make a sandwich
between whole wheat bread
00:22:12.33\00:22:14.30
and I used to love that
better than a peanut butter
00:22:14.33\00:22:16.60
and jam sandwich.
00:22:16.63\00:22:18.10
And it brings back a
lot of memories about that.
00:22:18.13\00:22:21.67
Now we're going to need to
put a meat grinder attached,
00:22:21.70\00:22:24.94
I don't like to call
this the meat grinder,
00:22:24.97\00:22:26.91
I better call
this a food grinder.
00:22:26.94\00:22:30.21
But we're going to turn
this machine on the side here.
00:22:30.25\00:22:33.45
Let me get this
attachment on here first
00:22:33.48\00:22:38.35
and anchor it into place.
00:22:38.39\00:22:40.42
And we're going to grind
up the nuts and the fruits
00:22:40.46\00:22:42.52
right together here.
00:22:42.56\00:22:43.89
All right, is that ready?
00:22:49.00\00:22:50.33
It is.
00:22:50.37\00:22:51.70
Here's a little tray
that we can put under here
00:22:51.73\00:22:54.30
and we'll be all set here.
00:22:54.34\00:22:56.47
Doesn't really matter
which order that you use
00:22:59.51\00:23:02.21
to put these things through.
00:23:02.24\00:23:03.58
But we have apricots
and we have raisins here,
00:23:03.61\00:23:06.82
we'll just start in.
00:23:06.85\00:23:08.18
That's just
like magic, isn't it?
00:24:40.68\00:24:42.41
Now I need...
00:24:42.44\00:24:43.78
Oh, glad you
thought of that, Pat.
00:24:43.81\00:24:45.71
Again this is one of those times
00:24:45.75\00:24:47.65
when I just use my hand
00:24:47.68\00:24:49.08
because this is kind of a
heavy mixture just make sure
00:24:49.12\00:24:51.52
your hands are
clean and go ahead.
00:24:51.55\00:24:54.12
Let's see, Pat, I
think I left something there
00:24:54.16\00:24:56.02
that was a
little bit of lemon rind
00:24:56.06\00:24:58.89
or something that gives a
real nice zest to the candy.
00:24:58.93\00:25:02.53
This is just a
little bit of lemon rind.
00:25:02.56\00:25:05.03
So what you do is you
just mix this all together
00:25:05.07\00:25:07.07
and if you find
that it's too stiff,
00:25:07.10\00:25:09.60
then you can add just a
little more lemon juice.
00:25:09.64\00:25:11.51
But you just mainly
want to get it sort of
00:25:11.54\00:25:13.41
evenly mixed together
00:25:13.44\00:25:15.24
so that it will
hold together nicely
00:25:15.28\00:25:19.05
and then you can roll
it in coconut and so forth.
00:25:19.08\00:25:22.48
I love this candy, it
brings back lots of memories
00:25:22.52\00:25:24.95
from when I was a child at home.
00:25:24.99\00:25:28.72
We've dried our own
fruits for quite some time
00:25:28.76\00:25:31.43
and it's a very easy fun
thing to do in the summertime.
00:25:31.46\00:25:35.63
I grew up with a mom
that did all this gardening,
00:25:35.66\00:25:37.80
and home canning,
and freezing of food.
00:25:37.83\00:25:39.70
And I learned a lot from her.
00:25:39.73\00:25:41.07
And I just thank the
Lord for her every day.
00:25:41.10\00:25:45.21
So here we'll just take
a little portion of this.
00:25:45.24\00:25:49.54
Pat, while I'm rolling this out,
00:25:49.58\00:25:50.91
why don't you just bring
00:25:50.95\00:25:52.28
all the nice
things back up here again
00:25:52.31\00:25:53.72
and we can just take
another quick look at these.
00:25:53.75\00:25:56.55
And then we're just about
to the end of our time here.
00:25:56.58\00:26:01.72
And we want to just see
all these beautiful things
00:26:01.76\00:26:05.46
that you can make with
just fresh or dried fruits,
00:26:05.49\00:26:10.47
whole grains, nuts and seeds.
00:26:10.50\00:26:13.13
We call this the Eden diet,
00:26:13.17\00:26:15.50
eating the way the
things come right from the land.
00:26:15.54\00:26:20.41
And if you like to
press this dried fruit candy
00:26:20.44\00:26:23.71
into a pan and
slice it, you can.
00:26:23.75\00:26:26.51
And hopefully that carob
superfudge will work also.
00:26:26.55\00:26:32.15
So this is a
very nutritious thing
00:26:32.19\00:26:34.62
when you have those nuts.
00:26:34.66\00:26:36.09
It's almost like a
little survival thing
00:26:36.12\00:26:38.33
that you can simply
take with you in a hurry
00:26:38.36\00:26:42.36
and eat a few of these
and that's just kind of
00:26:42.40\00:26:45.73
a quick energy meal in
itself all the way around.
00:26:45.77\00:26:50.34
Is that coming out, Pat?
00:26:50.37\00:26:52.37
We need kind of a little spatula
00:26:52.41\00:26:53.84
of some kind there, don't we?
00:26:53.88\00:26:56.08
Anyway, I think
maybe the peanut butter
00:26:56.11\00:26:58.08
that we put into that
made it just a little bit soft.
00:26:58.11\00:27:02.55
And next time we need
to just put it a little bit
00:27:02.58\00:27:06.82
with some more
coconut or something.
00:27:06.86\00:27:10.96
Well, we've had
our dessert class,
00:27:10.99\00:27:13.26
this has been fun.
00:27:13.29\00:27:14.70
I hope you've enjoyed it.
00:27:14.73\00:27:16.16
And this has been sponsored
00:27:16.20\00:27:17.53
by the Three Angels
Broadcasting Network.
00:27:17.57\00:27:20.04
We appreciate your
prayers and support.
00:27:20.07\00:27:24.47
If you've enjoyed the recipes
00:27:24.51\00:27:25.84
and cooking
tips in this program,
00:27:25.87\00:27:27.51
you want to order
our Food For Thought
00:27:27.54\00:27:28.94
resource sheet.
00:27:28.98\00:27:30.35
We'll tell you how you
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00:27:30.38\00:27:32.01
you've seen used on this program
00:27:32.05\00:27:33.75
along with other information
00:27:33.78\00:27:35.12
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00:27:35.15\00:27:36.48
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00:27:36.52\00:27:38.12
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00:27:38.15\00:27:40.96
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00:27:40.99\00:27:43.32
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00:27:43.36\00:27:46.13
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00:27:46.16\00:27:51.97