Participants: Marcella Lynch
Series Code: FFT
Program Code: FFT000009
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00:01 What about your sweet tooth.
00:02 Do you crave desserts? 00:04 Do you eat too many chocolates? 00:06 Stay tuned for some delicious desserts 00:08 using God's ideal sugars. 00:30 Hello, I'm Marcella Lynch. 00:31 And welcome to Food For Thought, 00:34 the cooking show that features God's eating plan 00:37 as unfolded through Scripture 00:39 and through an understanding of God's other book, 00:41 the book of nature. 00:44 What about your sweet tooth? 00:46 Do you crave desserts? 00:47 If I snooped around in your house right now, 00:50 what sweet treats will I find? 00:52 Is there a hidden box of chocolate candy or two? 00:56 How about packaged cookies? 00:58 Sweet pastries? 00:59 A cake or pie? 01:01 We all enjoy sweets, I'm sure. 01:04 Today, we will take a look at God's kind of desserts. 01:08 Sugar can clog your system and lower resistance 01:12 to disease if eaten in excess. 01:14 And the best way to be sure you do not overeat on sugar 01:18 is to use sugars in their original setting 01:22 right in the fruit. 01:24 Eat as if your hometown were Eden 01:27 and everything you ate was picked fresh 01:30 from a tree or a plant 01:32 is what one of my favorite little book says, 01:35 "Treat your body like a Porsche 01:38 by Maylan Schurch and Leland Wade," 01:41 reminds us they have a cute section 01:45 in this book entitled speak to me God. 01:47 I've got 10 minutes to shop Safeway. 01:50 They warned us not to let the supermarket aisles 01:52 become a battle zone where tempting sights 01:55 and smells lure us into impulse buying. 01:58 Don't allow yourself to grab that box, this package, 02:01 those candy bars, they say, "Remember the Eden principle." 02:06 Plan a week's healthy menus in advance, 02:09 shop from a pre-planned grocery list 02:12 and pray in advance for self-control 02:16 as you enter the battle zone of the supermarket. 02:20 As you push your cart down those aisles, 02:24 you'll naturally try to avoid much sugar. 02:27 You know, sugar is a concentrated energy source 02:31 that doesn't have any solid nutritional value. 02:34 In other words, it's empty calories. 02:38 And scientists are discovering that sugar is far harder 02:41 on the human body than they used to think. 02:44 Medical authorities are now saying 02:46 that sugar possibly contributes to obesity, 02:50 diabetes, hypoglycemia, and heart disease. 02:56 And it's no use switching to honey, maple syrup, 02:59 or molasses, these are simply sugars in another form. 03:03 And keep in mind that one 12-ounce can of cola 03:07 has 10 teaspoons of refined sugar. 03:11 Jane Brody in her book "Nutrition," 03:14 on nutrition reported a horrifying bit of research 03:17 conducted by Dr. Aaron Cohen 03:20 of Israel's Hadassah Medical College. 03:23 Now Dr. Cohen studied 16,000 people 03:26 trying to find out 03:28 how the sugar they ate affected them. 03:31 And about a third of these people 03:33 which was 5,000 people had recently immigrated 03:36 from Yemen to Israel. 03:39 What happened to them will make your hair stand on end. 03:43 In Yemen, people apparently don't eat much sugar. 03:47 They evidently have a lifestyle quite a bit closer to Eden's 03:51 than yours and mine. 03:53 And Dr. Cohen found that none of the 5,000 immigrants 03:57 from that country had diabetes, not a single one. 04:02 However, and here's the horrifying part. 04:05 As soon as the Yemenis settled in Israel 04:09 and began eating the high sugar western diet 04:12 everybody else ate, 04:13 a number of them developed diabetes. 04:17 So the first thing to remember 04:19 as your cart rattles down the supermarket aisle 04:22 is to buy as little sugar as possible. 04:26 If you're puzzled by the gram amounts, 04:30 remember that four grams 04:33 equals about one teaspoon. 04:36 So go for the natural sweeteners and fruits 04:39 and unsweetened fruit juices along with the bonus 04:42 of the healthy nutrients these juices provide. 04:46 All right, so today we're going to be demonstrating 04:50 several desserts of the Eden type 04:53 where we use natural sweets 04:54 from the just the fruit themselves. 04:58 And I have some helpers again here today. 05:00 And I would like to ask Pat and Mehako to come 05:04 and we're going to work together 05:05 on some desserts. 05:07 How are you, Mehako? 05:08 I'm fine. Thank you. Good. 05:09 Let's start with the fresh strawberry pie here. 05:13 And this recipe is easy 05:15 because it's just fresh strawberries. 05:18 Let's take a look at the ingredients first. 05:49 All right, so the first thing we do 05:51 and we have some of it 05:54 already prepared ahead here to save a little time 05:56 so we can show you some other things. 05:58 But we're to mix the cornstarch water 06:01 and salt thoroughly 06:02 and it makes this kind of soupy thickened mixture. 06:06 And you just divide up the strawberries 06:08 and you crush part of them 06:09 and the other part you just leave whole for later. 06:14 And this is the mixture 06:15 that we have that goes into the filling. 06:17 But you need to thicken that on the stove 06:19 before you put all these big fat red juicy berries in there. 06:22 And you get kind of a thickened sauce. 06:25 And then when you get it all finished, 06:27 we're going to demonstrate the coconut crust to you 06:30 in just a moment. 06:31 And we're choosing the coconut crust for this pie. 06:34 And I just wanted Mehako to come out here 06:37 because I caught her in the back there 06:38 decorating this beautiful edge on this pie here 06:41 with some non-dairy whipped topping. 06:43 And so I said, "Mehako, stop." 06:46 I want you to show them 06:48 how you put this beautiful edging 06:50 on the pie here. 06:54 Just do it right here. 06:55 And can you reach over there? 06:56 Is that... 06:58 Okay. 07:04 Is there any certain technique to that? 07:06 No. Just practice. 07:08 Just practice and you've got one of those regular 07:12 cake decorating tubes. 07:13 Yes. 07:14 All right, that looks so beautiful, Mehako. 07:17 I see you have a few blueberries here. 07:19 I want you to place those around 07:20 because that would add a little nice bit of color 07:22 on there too. 07:24 And we'll just, I'll help you here. 07:26 We're just going to get some beautiful blueberries here. 07:28 Doesn't that set it off nicely? 07:30 So we go around here and this will be so lovely 07:32 for a light dessert. 07:34 Just fresh strawberries with no added sugar 07:37 with just the fruit juice to sweeten them. 07:40 So there is our beautiful fresh strawberry pie 07:43 that I could just eat right now. 07:46 Okay, thanks, Mehako, 07:47 I appreciate your being willing to share that idea with us. 07:51 Okay, Pat, I'm going to give this to you. 07:54 And we're going to make the coconut crust right now 07:59 that we put underneath of this pie. 08:02 I think you can see it very well here, 08:04 but it's just shredded, unsweetened shredded coconut 08:07 and we have that here with a little, 08:09 we're using tofu milk and a little whole wheat flour. 08:12 Let me give you the proportions here. 08:14 It's on page 225 08:16 of the Cooking by the Book cookbook. 08:18 If you have our cookbook or would like to order it, 08:21 you can watch at the end of the show 08:23 for the information. 08:26 For the coconut crust: 08:43 All right, so that's a simple thing to do. 08:45 You don't even have to know how to roll out a crust. 08:47 We'll just mix it right here in the pie plate. 08:50 There's the coconut and we'll mix 08:52 the two of the dry ingredients together first 08:57 and then it's kind of crumbly until it bakes 09:01 and then it just holds together nicely 09:04 with a little bit of liquid. 09:08 And I love to use my fingers because it's simpler. 09:11 I don't think that there was ever a tool created 09:13 that works quite as well as fingers 09:15 for doing certain jobs in the kitchen. 09:18 So you just pat it, sometimes what I do 09:20 is I take the back of like one of these measuring cups 09:24 and I just push. 09:25 And it kind of goes up the sides 09:28 and it makes the nice edging, 09:30 it just kind of gums together here. 09:32 And then this coconut crust needs to bake 09:35 just for a little bit 09:36 if you're going to put a thickened fruit pie in here 09:39 that you're not going to bake any more in the oven, 09:42 then you just need to pre-bake this for a little bit 09:45 and let's see the temperature here is... 09:51 350 for about eight minutes. 09:54 So it goes pretty quickly. 09:56 So this is our coconut pie crust. 09:59 This is what we put the berry pie in 10:02 when we prepared it for you before. 10:05 Okay. 10:07 And let's just see 10:09 if we can try another dessert now. 10:14 Get going here with the next one 10:16 and we're going to have a pudding. 10:18 Everyone likes pudding too, don't they? 10:20 I don't know if you know what millet is, 10:22 but we're going to make a millet date pudding. 10:24 This is on page 218. 10:28 And again millet is a very wonderful natural grain 10:31 that's alkaline forming. 10:34 And it's just added with lemon juice, 10:39 grated coconut, chopped dates, 10:41 and the sweetness comes from the dates and the honey. 10:44 We have a little honey and vanilla in here. 10:46 Let's just take a look at the ingredients first of all. 10:49 We'll give them to you exactly 10:50 so you'll know what's going into the pudding. 10:53 This pudding is nice served with lemon sauce. 10:55 But first of all, for the millet date pudding: 11:21 And we combine the milk powder and the water, 11:24 and we cook that first. 11:25 And we did that ahead 11:27 because it needed to cook a little bit 11:30 and we have cooked this. 11:32 So right here in this pan, I think what I'll do 11:34 before I start cooking this recipe, 11:36 I just want to have that little plate, Pat. 11:39 And I just want to let them see 11:40 what this finished product looks like. 11:42 And then I can take this way, 11:44 this is the pudding that's been baked here. 11:46 And I just wanted to spoon a little bit of this out 11:50 so that you can see kind of what it looks like underneath. 11:54 And then we can put on the topping afterwards. 11:57 This is a very nice pudding. 12:00 And let me just grab this towel here. 12:03 We've made a lemon sauce to put over it. 12:05 We're going to give you the ingredients 12:07 for the lemon sauce. 12:08 And this is a nice naturally sweet lemon sauce 12:11 that is made with pineapple juice 12:14 and natural sweets. 12:15 But isn't that lovely and this is very nutritious. 12:18 In fact you could just eat this milk pudding for breakfast 12:21 and not feel guilty at all 12:22 if you just wanted it like a breakfast cereal. 12:25 But this is the finished product 12:26 of our millet date pudding. 12:28 And what we're making right now 12:30 is the first step is to take the millet and the milk 12:33 and put it together. 12:35 So we have that here. 12:36 The nice thing about this millet pudding is that 12:38 you don't have to cook it on the stove 12:40 except for this first step. 12:41 It just bakes in the oven. 12:43 So this is a pyrex baking dish right here. 12:46 And what it tells us to do is to just put the milk 12:49 and the millet once it's been cooked. 12:52 And I want to give you that exact amount of time here 12:55 so that you'll know. 12:56 Let's see here. 12:58 This is just bring it to a boil that's all you have to do. 13:03 Thank you, Pat, for reminding me about that. 13:05 And then it's got a little bit of salt in there with it. 13:08 And then we just add the other ingredients 13:10 and then we bake it in the oven for one hour at 350. 13:15 So here are the chopped dates, 13:18 a little bit of vanilla, 13:21 the coconut, 13:24 and the honey. 13:26 And this is a little lemon juice, is that right? 13:30 That's it. 13:32 No, that wasn't lemon juice. 13:33 We have a nice interesting ingredient 13:35 that we just put in there. 13:36 I'm not sure what it was, but I'm sure it'll be good. 13:39 It looks like lemon juice. That's okay. 13:41 That would be pretty good in here, wouldn't it? 13:44 Okay there's honey will be nice. 13:46 All right, now this is already in a baking dish 13:49 and you just stir this up. 13:50 And when this comes out of the oven 13:52 in an hour from now, it'll be firm 13:54 and after it chills, it's firm, 13:57 even more firm. 13:58 And if you like to serve this warm, you serve it warm, 14:00 or if you just want to leave it cold in the refrigerator, 14:03 just suit yourself. 14:04 I like the lemon juice a little warm myself 14:06 in the pudding cold. 14:07 So this is going to go into the oven. 14:09 And that's a simple millet pudding with dates 14:12 and coconut in it. 14:16 Okay, let me just tell you about the lemon sauce. 14:19 It's on page 226 in our cookbook. 14:23 And we have the recipe here. 14:26 And the ingredients include: 14:47 And you just whiz the juice in the cornstarch 14:49 and all the ingredients together in a blender. 14:52 And just pour it in a little saucepan, and stir it, 14:55 and cook it until the cornstarch 14:56 makes the mixture thick, and that's it. 14:59 Most lemon sauce recipes that you buy 15:01 are loaded with sugar 15:03 and this one just has the natural pineapple juice 15:06 and a little bit of honey for sweetening. 15:08 So it's very good. 15:10 And I also use this lemon pudding 15:12 over a lot of other things. 15:14 Sometimes the apple cake that's in the cookbook 15:16 and it's nice to have the lemon sauce too. 15:19 Okay, Pat, it looks like we have fudge coming up. 15:22 Hey, you told me that 15:24 you have always crave sugar is that, Ryan? 15:27 I always enjoy sweet things. 15:29 And you know what I kind of do to brace myself 15:31 against being tempted, 15:32 I just fix something like this and have it around 15:34 and when everybody else is eating their gooey things. 15:37 I don't feel deprived, I just enjoy these. 15:40 Well, that's a good tip. 15:41 If you if you're going to get off a sugar 15:43 you need to find something else to take its place. 15:45 So you're going to have a problem, aren't you? 15:48 You know, Pat, I think even though we enjoy 15:50 looking at these things, 15:51 we need to take them out of the way 15:52 so that I have room to work with this food grinder here. 15:56 So I'll let you take the pie. 15:58 I could just put the pudding right over here. 16:01 And this is the carob superfudge. 16:04 And we mentioned about chocolate 16:06 and we just wanted to show you how to make fudge out of carob. 16:09 But this is going to be sliced 16:10 and maybe before the show is finished 16:13 we could cut a little piece out of here 16:15 and let them see him 16:16 a little chunk of this looks like. 16:17 We're going to demonstrate this right now. 16:20 And let's take a look first at the recipe, 16:23 it's on page 231 of the cookbook. 16:27 And it's called carob superfudge. 16:30 And here are the ingredients for that one: 16:58 Okay, so that's the ingredients. 17:01 And what you need to do is take the one half cup of water 17:05 and the one half cup of carob powder, 17:08 and you need to mix them together 17:09 and just boil it together 17:12 and then you just sort of stir it 17:13 and cook it for 5 minutes until you get a smooth paste. 17:17 And so we just did that off the show 17:20 so that we would have this ready. 17:21 And you see what we have here is this nice smooth paste 17:25 just made out of the carob powder 17:27 and the water and that looks a lot like 17:29 chocolate syrup for some reason, doesn't it. 17:32 At this point though it doesn't have quite the sweetness 17:34 that the chocolate fudge sauce would. 17:37 Okay, and then the next part is to just mix 17:39 all of the ingredients together and press them into a pan. 17:43 And I think I'll just be lazy 17:45 and do that here with my kitchen machine. 17:48 If you have a kitchen machine, just put it to use. 17:52 This is the bowl here when we just 17:54 put your wire whips in there. 17:58 You'll see here that we have these wire whips 18:00 that do a very nice job of mixing things. 18:04 And here we have the walnuts, 18:09 we have coconut, 18:13 and we have let's see the next thing 18:16 we have some date butter. 18:17 This is the butter that we make by mixing the dates 18:21 like it said in the directions there 18:25 together with the water. 18:30 This is all part of God's natural sweeteners. 18:33 Okay, we have this one-half cup carob and one-half cup water 18:37 that we simmered together, we're going to add this 18:39 of course, we have to have that little chocolaty looking taste. 18:42 This isn't going to taste quite like chocolate 18:44 but it's very good. 18:47 Now optional is this peanut butter 18:48 and I'm trying to decide if I want to put this in. 18:50 I think what I'm going to do is put half of it in, 18:52 we're going to compromise here. 18:54 If you add this peanut butter, you may have to compensate 18:56 by making something a little drier 18:58 to hold it all together as firmly as you want it. 19:01 And this is nice soft natural peanut butter. 19:05 Right, we need to just mix this for a few moments 19:07 to get everything mixed together 19:08 and then we'll be pressing it right into our pan. 19:22 That looks great. 19:24 Now you chill this afterwards too 19:26 so that it will continue to set up. 19:28 But if you want it less soft, 19:31 you want to hard it up a little, 19:32 then don't put the peanut butter in, 19:34 or add more coconut, or think of something else 19:36 even like toasted wheat germ. 19:38 It doesn't affect the flavor so much, 19:40 but it would make it a little bit more firm 19:42 if that's the way you like it. 19:45 So let's go ahead and put this into this pan. 19:49 You can decorate the top. 19:51 You know, what you can also do is 19:52 you can wet your hands with a little water, 19:55 and you can roll this into a ball or a little logs 20:00 and make like little sees candies, little chocolates, 20:03 roll them in ground-up walnuts 20:05 or coconut, and you chill those, 20:08 put them in those little tiny paper candy cups 20:12 that you see like in your box of chocolates. 20:14 And you can give a nice gift away 20:17 to somebody of some various candies. 20:19 We have a whole section of our cookbook 20:21 that is all these natural candies 20:23 that you can make with dried fruits, 20:28 with nuts and dates, and things like that. 20:31 So this is a lot of fun. 20:32 At the holiday times I like to make up 20:34 a variety of these candies. 20:37 All right, so this is the carob superfudge recipe. 20:42 And I'll just let you take this one back, Pat, 20:44 and we'll make another kind of candy here. 20:49 Have in some dried fruits. 20:50 You know fruits are God's natural sugars 20:52 and they're really wonderful, you get all the fiber, 20:55 and the minerals, and vitamins at the same time. 20:58 You don't feel guilty at all 21:00 when you eat this kind of desserts. 21:03 So let's talk about the old fashioned fruit candy, 21:06 it's also in the same section of the dessert chapter 21:09 here on candies. 21:10 And it's on page 233 21:14 and it's called old-fashioned fruit candy. 21:16 And here are the ingredients: 21:22 And, you know, if you don't have dried figs 21:24 just use something else. 21:46 So this is just a matter of grinding 21:48 all these things up together. 21:50 And you can roll them into little balls, 21:53 you can had it in a pan just like we did the fudge. 21:57 Here's some of the fruit candy 21:58 that you could cut into little wedges. 22:01 This one has been rolled in the coconut. 22:03 You know, what my mother used to do when I was a child. 22:06 I still remember it is that 22:07 she would take this dried fruit, 22:10 a nut mixture that she would grind 22:12 and make a sandwich between whole wheat bread 22:14 and I used to love that better than a peanut butter 22:16 and jam sandwich. 22:18 And it brings back a lot of memories about that. 22:21 Now we're going to need to put a meat grinder attached, 22:24 I don't like to call this the meat grinder, 22:26 I better call this a food grinder. 22:30 But we're going to turn this machine on the side here. 22:33 Let me get this attachment on here first 22:38 and anchor it into place. 22:40 And we're going to grind up the nuts and the fruits 22:42 right together here. 22:49 All right, is that ready? 22:50 It is. 22:51 Here's a little tray that we can put under here 22:54 and we'll be all set here. 22:59 Doesn't really matter which order that you use 23:02 to put these things through. 23:03 But we have apricots and we have raisins here, 23:06 we'll just start in. 24:40 That's just like magic, isn't it? 24:42 Now I need... 24:43 Oh, glad you thought of that, Pat. 24:45 Again this is one of those times 24:47 when I just use my hand 24:49 because this is kind of a heavy mixture just make sure 24:51 your hands are clean and go ahead. 24:54 Let's see, Pat, I think I left something there 24:56 that was a little bit of lemon rind 24:58 or something that gives a real nice zest to the candy. 25:02 This is just a little bit of lemon rind. 25:05 So what you do is you just mix this all together 25:07 and if you find that it's too stiff, 25:09 then you can add just a little more lemon juice. 25:11 But you just mainly want to get it sort of 25:13 evenly mixed together 25:15 so that it will hold together nicely 25:19 and then you can roll it in coconut and so forth. 25:22 I love this candy, it brings back lots of memories 25:24 from when I was a child at home. 25:28 We've dried our own fruits for quite some time 25:31 and it's a very easy fun thing to do in the summertime. 25:35 I grew up with a mom that did all this gardening, 25:37 and home canning, and freezing of food. 25:39 And I learned a lot from her. 25:41 And I just thank the Lord for her every day. 25:45 So here we'll just take a little portion of this. 25:49 Pat, while I'm rolling this out, 25:50 why don't you just bring 25:52 all the nice things back up here again 25:53 and we can just take another quick look at these. 25:56 And then we're just about to the end of our time here. 26:01 And we want to just see all these beautiful things 26:05 that you can make with just fresh or dried fruits, 26:10 whole grains, nuts and seeds. 26:13 We call this the Eden diet, 26:15 eating the way the things come right from the land. 26:20 And if you like to press this dried fruit candy 26:23 into a pan and slice it, you can. 26:26 And hopefully that carob superfudge will work also. 26:32 So this is a very nutritious thing 26:34 when you have those nuts. 26:36 It's almost like a little survival thing 26:38 that you can simply take with you in a hurry 26:42 and eat a few of these and that's just kind of 26:45 a quick energy meal in itself all the way around. 26:50 Is that coming out, Pat? 26:52 We need kind of a little spatula 26:53 of some kind there, don't we? 26:56 Anyway, I think maybe the peanut butter 26:58 that we put into that made it just a little bit soft. 27:02 And next time we need to just put it a little bit 27:06 with some more coconut or something. 27:10 Well, we've had our dessert class, 27:13 this has been fun. 27:14 I hope you've enjoyed it. 27:16 And this has been sponsored 27:17 by the Three Angels Broadcasting Network. 27:20 We appreciate your prayers and support. 27:24 If you've enjoyed the recipes 27:25 and cooking tips in this program, 27:27 you want to order our Food For Thought 27:28 resource sheet. 27:30 We'll tell you how you can order the cookbooks 27:32 you've seen used on this program 27:33 along with other information 27:35 that will help you cook healthful, 27:36 attractive vegetarian meals. 27:38 For your free copy of our Food For Thought resource sheet, 27:40 please write to us at Food For Thought, 27:43 P.O. Box 220, West Frankfort, Illinois 27:46 62896 or call (618) 627-4651. |
Revised 2018-10-29