Participants: Barbara Nolen (Host), Bev Cook
Series Code: LCT
Program Code: LCT000078
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00:01 Are you interested in learning how to prepare delicious
00:04 and healthy desserts? Well, stay tuned, 00:07 and we'll teach you how to do that. 00:41 Hi, I am Barbara Nolen and I would like to introduce 00:43 to you Bev Cook from North Carolina. 00:46 Hi, Barbara. That's here to demonstrate some 00:48 wonderful healthy desserts for us today. 00:50 Yes. I can only wait. 00:51 I think every Americans' got a sweet to greater 00:54 or lesser degrees, so it's like how do you meet that 00:58 and still stay healthy. Well, that's what we're going 01:00 to uncover today. Wonderful. 01:03 Well, what are we going to be making first? 01:06 Let's make a cheesecake, it's called just like 01:08 cheesecake and its. Wonderful. 01:09 Really good. Okay, to make the cheesecake 01:13 for the crust, you need, 2 cups of raw macadamia nuts 01:17 ½ cup of dates, pitted 1/4 cup of dried coconut 01:22 And for the cheese fillings we use 01:25 3 cups of cashews, there are soaked and chopped 01:29 3/4 cups of lemon juice 3/4 cups of raw honey 01:33 3/4 cups of coconut oil 1 tsp. of vanilla 01:38 ½ tsp. of sun dried sea salt And ½ cup of water 01:45 And there is a raspberry sauce that you put on 01:46 top which is made with; 1 bag of frozen raspberries 01:49 and ½ cup of dates. Okay. Alright. 01:55 I am really anxious to show this one to our guests 01:57 today. We are going to start with the crust, 02:01 and it is very easy. It's, basically its nuts 02:05 and dates. Oh! It's gonna be good. 02:07 It is. We do put a little bit of dried coconut 02:10 just in the bottom, this is spring-form pan. 02:14 So, when we take it out it'll set up really nice. 02:17 So, you just put that coconut on the bottom of the pan 02:20 and that's so it won't stick on the pan. 02:23 So, we're going to put the nuts which is macadamia 02:26 nuts I was just a little bit short of two cups 02:30 so I did for some almonds in here in that works. 02:32 Okay. Macadamia nuts basically and then 02:35 this is the date paste which is whipped up dates, 02:39 of course, medjool dates and the pits are taken out. 02:43 Okay. So, I am just going to put that in here 02:45 as well and I am going to break it up a little bit 02:48 so it'll go right in the food processor easily. 02:52 And now I put the lid on and we'll just make 02:56 this into crumbs, okay, so we'll press into the 02:59 pie pan. Alright. 03:19 That's should be good, should be a delicious, 03:21 delicious crust to. Basically I wanted 03:23 to get the dates all dissipated through the 03:27 nuts, so it'll press nicely in here. 03:33 It has a consistency of a gram cracker crust 03:37 only this one's a little bit chunkier. 03:40 Just press it down. You can make it finer than 03:44 that if you want. This is gonna be more of a coarse 03:48 crust. 'Cause dates make it stick in there, 03:52 pretty good. You'll see the end product 03:56 when we actually freeze it, so that'll even make the 03:59 crust a little bit firmer. Okay, and now we want to 04:05 go on and make the filling or the cheese, okay, 04:08 to the cheesecake and I am going to use the 04:10 Vita-Mix here and put all the different 04:13 ingredients in there. Alright. 04:15 And it'll blend it up. You can either use the food 04:17 processor or Vita-Mix either one it does well. 04:21 So, the first is the 3 cups of chopped cashews 04:26 and I did soak these in water for an hour 04:29 they're a little easier to blend if they've been 04:33 soaked, and there is some other good reasons 04:36 to soak your nuts before you doing, 04:38 mix them more digestible, it releases enzyme inhibitors 04:42 and it's just a good habit to get into of soaking 04:45 your nuts before you use it. 04:47 That's one thing I've learned today, 04:48 perhaps others out there are learning too, 04:49 that's okay. And then 3/4 cup of lemon 04:53 juice right here, put that in here, 04:57 and in addition to that we will do the 05:00 3/4 cup of honey, okay, and we do use the raw honey. 05:04 The less cooking involved and the more nutrients 05:08 there is, okay, just little bits of heat to work with, 05:14 but it's worth it. And then also 3/4 cup of coconut oil, 05:20 this actually solidified a little but the champion 05:24 will have no problem blending it up. I need actually, 05:32 this just get a little bit harder than it usually 05:34 does, but I think we will be able to hopefully manage 05:37 that. Yes. In addition to the coconut oil, 05:42 coconut butter we'll put the 1 tsp. 05:45 of vanilla right here, and then the ½ tsp. 05:50 of sea salt right there, and then a ½ cup of water, 05:55 and that believe or not, going to make a cheese 05:59 for the cheesecake. I don't know how many people 06:02 have made anything like this before 06:04 but it's interesting. A different concept. 06:07 Right, let's put the lid on. It's a rubber lid 06:12 so you have to catch under both sides. 06:15 And actually the, the nuts since they've been 06:20 soaked are relatively easy. I usually parse it 06:23 a little bit first to get all the ingredients very well 06:26 mixed together and then I'll leave it on. 06:33 Push them down a little bit then I'll leave it on. 07:29 It's important to get it very smooth. 07:31 Yes. I would think. That's what I love about 07:34 this machine is with that high powered motor 07:37 it does it quicker, now if you have just a regular 07:39 blender you probably have to leave it on two, 07:41 three times as long as we did with this. 07:44 Okay, I am going to pour this cheese right in to 07:49 the crust. Its pretty thick. Just doing this vegan 07:57 cooking it's kind of important to invest in a 07:59 good blender. It is I use the blender 08:02 and the food processor quite a bit at home. 08:06 We change hands here, you have to really 08:12 get all the batter from underneath the blade 08:14 in there and this is very rich batter 08:17 so you don't want to waste any if you can 08:20 and this really does satisfy the sweet tooth, 08:23 and it has all good eye appeal too 08:25 and that's all finished. People usually think 08:30 well if I get on a healthy diet I can never have 08:32 cheesecake again, among other things 08:35 and they're so happy we run the lifestyle center 08:39 and when people come and say even 08:40 we can have cheesecake. I said, there are a lot 08:43 of really good tasting recipes that you can 08:45 make on the vegan diet as long as you know 08:48 what's a substitute for what. 08:53 It's so nice to have someone share recipes 08:55 because that is the dilemma you have 08:57 when you're learning to start to cook this way, 08:58 if you only want to change the way you eat, 09:00 but you need recipes and there's no way to start 09:03 and also it's nice to know how to set up your 09:06 cupboards and have wet ingredients on hand. 09:10 True. I am just going to spread this cheese right 09:15 here and this is a spring-form pan. 09:22 And once we put it in the freezer it will harden 09:25 and then you take it out about an hour 09:28 before you serve it, so it we'll fob 09:31 and still hold its form very well. 09:34 I have gloves on so I can do this. 09:36 And then we are not going to actually make this 09:41 sauce but all you do is in a blender, blend dates 09:44 and frozen raspberries together and then you 09:47 can swell it on top if you want. 09:50 Beautiful sauce, isn't it beautiful? 09:52 I think God's foods are so beautiful, 09:55 lot's of color and once you get used to eating 09:58 this way, it's like you really don't want to go back 10:00 to the old way. But there is somewhat of a 10:05 conversion in the taste buds and the thinking 10:09 and everything. So, you can make this salad over 10:13 the top if you want or kind of marbleize it. 10:18 You could also do this pie with blueberries. 10:20 That would be excellent too. 10:22 And I'd never made it with blackberries 10:24 but I certainly don't know why you wouldn't be 10:27 able to just about any berry. 10:29 Yeah, probably strawberries, maybe. 10:31 There you go. Might be thinner though. 10:34 Yeah, you just add a little more dates 10:36 if you want to thicken it up. 10:38 It looks delicious. So, then we're going to go 10:41 put this in the freezer and freeze it for about 8 hours 10:46 and then after that, take it out. 10:48 Let it thaw for an hour you be ready to serve it. 10:51 Oh! Fantastic. That's going to be a recipe your family 10:55 and company will love. It's pretty rich, 10:57 but it's good. So what we are going to make next? 11:00 Well, next we are going to look into the easy mint 11:04 carob pudding pie. Oh! That's sound good. 11:07 And the ingredients are; for the crust: 11:10 1 cup of almonds 1 cup of pecans 11:14 1 cup of walnuts 1 ½ cups of Medjool dates, pitted 11:20 ½ tsp. of sea salt And 1 tsp. of vanilla 11:27 And for the filling we use: 2 ripe avocados 11:31 ½ cup maple syrup 2 tsp. psyllium 11:35 ½ cup carob powder 2-3 drops of mint 11:43 Now, this is interesting Bev we're using avocados 11:46 to make a pie Yes, it's a new thought for 11:49 most people. Yes, I am sure 11:51 it's good though, so what do you do here? 11:53 Well, like other recipes why don't 11:56 we start with a crust first. Okay. 11:57 And this one has three different types of nuts. 12:00 It has a cup of each type of nut. Here is the cup of 12:03 almonds and we are using it in the food processor 12:06 with the F blade that blends things really well, 12:10 and then a cut of pecans top of that and then also a 12:15 cup of walnuts. Actually they want us to blend the 12:18 first few nuts into the flour and then add, 12:22 so let's do that. 12:23 So, you just get real till it's almost a 12:35 flour consistency. Then I will add that cup of 12:42 walnuts, and I am going to add the salt and the 12:49 vanilla as well, it's a sea salt, and then the vanilla. 12:57 Okay, there you go. I am gonna blend that up a 13:06 little bit, and then I will add the dates last. Just zip 13:09 this through the food processor one or two 13:12 times. Now, if we put it in the pie pan just as is, it 13:20 would be too powdery, there's nothing to bind it 13:22 together, so I am using the date paste which is 13:26 pretty soften dates with the pits taken out, and 13:30 then that'll cause all this nuts and other ingredients 13:33 to stick together. So, you actually buy that 13:35 as a paste. And I buy a lot of these 13:38 ingredients from Country Life Natural Foods, and 13:41 they have the date paste, it's very reasonable too. 13:44 I always keep an eye, an eye on 14:05 the batter to make sure all the big pieces are. 14:09 To see the texture. Yes and see the texture 14:11 both, so that's look pretty good. Now this is a small 14:14 pie, it's pretty good. You can eat it just like that, it's 14:19 a small pie pan here but I am going to push this 14:21 down, and it'll be just fine, and I hate to waste 14:28 any of these nuts, you want to eat them down to 14:30 the last. Smells really good too. 14:33 Now some people I know were only supposed to eat 14:39 nuts sparingly because they're a little bit high and 14:42 fat, but we don't actually eat nuts as a snack per say 14:46 because I do use them in cooking a lot, cooking 14:49 and food preparation. So these meals are so 14:54 concentrated with nutrients and fiber that it 14:57 holds you, the meals do 'cause you know this pie 15:00 isn't going to be meal in and of itself, this would 15:03 be a dessert, and we only have a dessert may be 15:08 once a week, and then of course at holidays we like 15:12 to make things special, but because we do use 15:16 nuts and some of our dressings and our cheeses 15:19 that we make. Now this crust that's going to be 15:24 good enough, we don't have to have any other 15:26 nuts for snacks. And we use all kinds of nuts, pine 15:31 nuts, almonds, macadamia nuts, but we 15:35 do use them in a raw form. We don't do the 15:37 roasted and salted ones. Okay, I am trying to 15:41 make a little well in there for the filing, and if you 15:46 had another favorite filling, and here you 15:49 could use that, and that actually will firm up once 15:54 it's in the refrigerator. Okay, yes. Why don't we 15:57 move onto the filling now. 15:59 Okay. And people always ask what 16:02 is your secret ingredient and just to be upfront its 16:05 the avocados. So let's start with the two large 16:10 ripe avocados, and you always they're ripe when 16:14 they give a little. Have you worked with 16:18 avocados very much. Yes quite a bit, I love 16:22 avocados. These are the Hass 16:24 avocados, now there is the Big Florida avocados 16:29 which would be nice for this recipe because it has 16:31 a lot of avocado flesh, but the Haas really have a 16:36 little more taste in my opinion. Open those up. 16:41 I make guacamole a lot, but they are used to 16:44 making a pie filling. Okay. 16:46 So this will be new, new for me to try. 16:49 This is the cream part of the pudding thing, and 16:53 of course avocados don't have a real strong taste, 16:56 so the other ingredients are going to override the 17:01 avocado taste and that's why people don't even 17:04 know it's in there, and it basically gives its texture. 17:08 Nice creamy. And shiny, so let's take 17:12 the pits out of these, those are nice and ripe, and 17:20 that's exactly what you want. Put these in here. 17:26 This is another pie that's fairly rich when you 17:31 served it you just usually people would prefer just 17:35 to have a slice because it's rich but still these are 17:41 good healthy pies, and it's nice to be able to eat a 17:45 dessert and not have a guilty conscious or have 17:48 that anchored feeling after a meal, and you just 17:53 feel very satisfied, and I think that's the way the 17:56 Lord intended, just to be satisfied. So that's the 18:00 avocado and after the avocado we are going to 18:05 put the half cup of maple syrup in here, that will 18:09 give it a lot of shine. If for some reason you're 18:13 diabetic whatever and can't use maple syrup you 18:16 can use some dates. Depends on how sensitive 18:20 the diabetic is, but if you have plenty of fiber often 18:24 they can tolerate it. Really. 18:25 And then in addition to that we will put two 18:31 teaspoons of psyllium right here and that is also 18:35 a thickener, psyllium, and then the one half cup of 18:39 carob powder, this is very healthy ingredient, its 18:43 very high in calcium. Really. 18:45 And people often are looking for some good 18:49 calcium source. So now we'll blend these together 18:54 and I'll add the two or three drops of peppermint 18:58 oil after I get this going. Okay, we'll snap the 19:05 rubber top on, there we go, that's a very 19:11 important step. So we don't need it 19:13 flinging around everywhere, do we. 19:14 Tamper in, and this tamper won't hit the 19:16 blades because of this. 19:44 I think I'll put the peppermint in. Okay, 19:46 that looks very dark and rich. 19:48 Yes, if you want. I think I'm going to like this. 19:50 I am just putting about three drops in here. If you 19:55 want a more like a milk chocolate looking pie, 19:59 you can even cut your carob in half. I'm going to 20:03 mix this a little more, and then 20:04 we'll pour it in here. Okay. 20:22 Alright, I think that should do it, and then 20:26 we'll pour it in there and we'll be finished with this 20:28 recipe. You could just use the carob as a pudding if 20:31 you wanted, if you didn't really want to put it into 20:34 the crust. Doesn't pour real easy because of that 20:43 psyllium. I can smell mint. 20:49 Can you? Yeah, smells good. 20:51 Then we'll spread it out once I get it out of here. 21:01 You could even use spearmint if you wanted, 21:05 but I like the peppermint, you should think of 21:08 peppermint with chocolate or in this case 21:12 carob. You could find some blue mint leaves for 21:20 garnish on top if you want it. Yeah, that be 21:21 great. Yeah, I found that if you have on hand a few 21:26 healthy desserts or snack items that are good for 21:30 you, it's much easier to get off of sugar, but you 21:34 need to find a few that you like and have them 21:36 always on hand, and they're not addictive like 21:41 the other types are which is a big plus. 21:45 Yes, indeed. Okay, so we just spread 21:48 that around. I'm sure there is lot of 21:52 chocoholics out there. Yes, they would 21:54 appreciate this. They would appreciate 21:55 that. Yes. Okay, that's basically it. 21:59 Oh, well it looks delicious. Good. 22:01 And what we are going to do next. 22:03 I think our final one is the raspberry dream date nut 22:07 torte. That sounds delicious. 22:09 Okay. To make the raspberry dream date nut 22:14 torte, you use two cups of walnuts, two cups of 22:18 organic raisins, and for the torte frosting you'll 22:22 use one cup of dates, and one half lemon, juiced. 22:26 Okay Bev, let's make our raspberry torte. 22:29 Okay, I have already had a good start on it Barbara. 22:32 All I did was I blend it together, actually I put it 22:35 in a food processor, the walnuts and the raisins 22:38 and it made the base of the torte, and you just 22:42 blend it until it looks very pliable. And now I am 22:46 going to put dates, this is the date paste again, I am 22:50 really big on that, and then the lemon juice of a 22:54 half lemon and dates in here, break up a little bit 22:58 and blend it together, that's pretty easy. Yes. 23:03 Walnuts are also good for depression, have you 23:06 heard that. No, I haven't heard that. 23:08 Yeah, so here we go. 23:23 wasn't a whole lot of batter in there, so I am 23:25 going to press that down a little bit into the blades 23:29 again. I guess if the walnuts are 23:33 good for depression, a lot of American need it. 23:36 They do, they do. 23:49 Well, I think they're mixed in there. 23:52 Now it's just a matter of getting it out and you just 23:55 use this kind of like a frosting on the top of the 23:58 torte. Okay. Dates and anything are 24:05 good actually. Then the last thing after I spread 24:12 this on is put the raspberries on and you 24:16 can chill it a little, it'll firm up once you chill it. 24:19 It's a little bit hard to work with, with a knives 24:23 or even a spreader, so I use the gloved hands. 24:28 That date paste is a wonderful product. Okay, 24:37 I'll just put a few dates, raspberries on top, put a 24:42 few and of course if you know you're artistic you 24:45 can arrange them beautifully. 24:46 Well it looks wonderful, and it is time for us to 24:50 take a short break, and we will come back to show 24:52 you our finished products. 24:57 We hoped you enjoyed today's program with Bev 24:59 Cook. Now let's take a moment to review our 25:01 raw desserts recipes. Just like cheesecake, for the 25:04 crust, you will need two cups raw macadamia nuts 25:07 or almonds, one half cup dates, pitted, one fourth 25:10 cup dried coconut. For the cheese you will need 25:13 three cups chopped cashews, soaked for an 25:15 hour, three fourth cup lemon juice, three fourth 25:18 cup raw honey, three fourth cup coconut oil, 25:21 one teaspoon vanilla, and one half sun dried sea 25:25 salt. For raspberry sauce you will need one bag 25:28 frozen raspberries, and half a cup of dates. For 25:31 the easy mint carob pudding pie, for the crust 25:34 you'll need one cup of almonds, one cup pecans, 25:37 one cup walnuts, one and half cup medjool dates, 25:41 pitted, one half teaspoon sea slat and one teaspoon 25:44 vanilla. For the filling you'll need two large ripe 25:47 avocados, one half maple syrup, one teaspoon 25:50 psyllium, one half cup carob powder, and two to 25:54 three drops of mint. For your raspberry dream 25:57 date nut torte, for the torte you'll need two 26:00 cups of walnuts, and two cups of organic raisins. 26:03 Your filling will be one cup of dates, and one half 26:06 lemon juice. If you'd like to contact Bev Cook, 26:09 please call 3ABN at 1-800-752-3226 for more 26:15 information or write us at 3ABN, post office box 26:18 220, West Frankfort, Illinois, 62896. Now lets 26:23 a look at our finished recipes with Bev. 26:34 Welcome back, Bev, would you like to show 26:36 us the finish products. I would be glad to. 26:40 The first one we started was with the just like 26:44 cheese cake, it's made with a lot of cashews, so 26:47 its rich with nuts, but it sure is tasty. And then 26:50 when we finish making that we went into the easy 26:54 carob pudding pie, you can make this pudding by 26:57 itself or in a crust like we did, and that's beautiful 27:00 for company, it has nice eye appeal. 27:03 Yes, it does. And then the last one we 27:05 made was the raspberry nut date torte, and that's 27:10 very easy too, you know its just a matter of 27:13 blending and then putting your berries on top. It's a 27:16 really good recipe Barbara, and as long as 27:18 you don't sit down and eat the whole pie, its really 27:20 not fattening, and one piece will keep you 27:22 satisfied for hours, and that applies for all these 27:25 pies. Wonderful, thank you Bev 27:28 for coming and demonstrating these 27:30 wonderful desserts for us. And I want to invite you 27:32 to come back and watch with us next 27:35 time in Let's Cook Together. |
Revised 2014-12-17