Participants: Marcella Lynch
Series Code: FFT
Program Code: FFT000009
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...
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.
07:14 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.
10:07 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.