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Diabetes Recipes That Work : Healthy Recipes and Cooking For Diabetics

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00:58 Hello friends, I want to welcome you to another 01:00 3ABN Today program 01:02 My name is Jill Morikone and we have an exciting program 01:05 with a different twist today

01:06 I can�t wait to share that with you 01:08 But first we want to introduce you to our 01:10 special guest Shirley Rohde 01:12 We want to welcome you Shirley, thank you for coming 01:15 Thank you so much 01:16 Where you from, tell me where you�re from

01:18 I�m from Oxford, Wisconsin, which is the middle of the state 01:22 Oh, okay Way up north woods, yea 01:25 That�s really pretty up there Shirley: It is! 01:28 Yea, I bet you get a lot of snow Yes! 01:32 Now tell me, you and your husband do a lot of things, 01:35 really, I know you just got back from Africa, a trip with 01:37 Adventist World Radio Shirley: Yes

01:41 Right, and what else do you do? You work with a Key Encounter 01:44 We work in a Key Encounter down Key West Florida 01:47 We work for Adventist World Radio, and every once in awhile 01:51 we volunteer here Jill: Amen 01:54 Especially on the kid�s programs

01:56 Yes, the Bible Story program 01:58 Yes, but we�re not here to have Shirley talk about all 02:00 those other things she and her husband do 02:03 We�re going to talk about diabetic cooking 02:05 Which is really neat to me 02:07 Not only diabetic cooking, we�re going to talk about 02:08 diabetic desserts

02:10 I love desserts, but this is really neat 02:12 So how did you get interested in doing this? 02:15 As a home economics teacher, which is what I used to do 02:20 before I retired 02:21 One of the things that you want to be able to help kids 02:26 with is if they have a member of their family who has a 02:31 special diet that they need to learn how to do it 02:34 That�s one of the things that when we did our cooking 02:36 section we focused in on Yes

02:39 And everybody had to pick something that would require 02:44 a special diet 02:45 Little did I know that one day I too would require 02:49 a special diet 02:51 What happened is, I had married 02:56 I was still very young and I was diagnosed with 02:59 Type 1 diabetes, juvenile diabetes 03:02 So not only did I have the students scurry to find 03:06 alternative diets, but I started scurrying to find my 03:11 own alternative diet

03:13 You know Shirley, it really hits home 03:15 You know if you�re helping someone else and saying, 03:17 �Oh, this is just for somebody else out there � 03:19 but if it�s something for you personally, 03:21 it�s a whole different story Shirley: Yes, Yes 03:23 So God has led you on a journey here

03:26 He has, He has and you know, the interesting thing is 03:32 there are a lot of reasons why people have special diets 03:38 But what I found is that in cooking for my own needs 03:43 I found that it was a healthier way of living and that 03:47 it actually was beneficial to my whole family to reduce 03:52 the fat, reduce the sugar, and try and find some 03:55 alternative ways of feeding my family 03:58 Amen So today we�re gonna learn tips from a lady who�s 04:02 dealt with diabetes, from Shirley 04:04 But we�re going to learn the things that have 04:06 helped you, right? 04:08 I�m so excited about this program because I don�t know 04:10 much about that so I�m real excited and I think there 04:12 will be a lot of people

04:14 You know if you suffer with a health challenge maybe 04:16 diabetes or something else hit that record button and 04:19 get that pen and paper ready to learn these recipes 04:21 �Cuz the thing that I�m thinking, Shirley, is that a lot 04:24 of times we think that if I am a diabetic, 04:27 there goes dessert? Shirley: Oh, no, no 04:30 No? No, and I�m going to prove that point today 04:32 Amen! 04:33 But, you know, we�re not going to start with dessert 04:34 We�re going to start with breakfast

04:36 We�re going to start the day off right and it�s going 04:39 to taste like dessert but it�s actually something that�s 04:42 very simple to make and it�s also very nutritious 04:45 Good, let�s look at all those recipes here that we�re 04:47 going to be making 04:48 Let�s start with that breakfast that you were saying 04:50 Oatmeal with fruit and nuts � that looks really good 04:52 Shirley: Oh, it is, it�s yummy

04:54 Jill: And then next what are we making? 04:57 Shirley: Halvah is a Middle Eastern a candy, and you use 05:02 it like if you�re going hiking or going walking and you 05:05 need a snack or if you�re just around the house and 05:09 you�re looking for a snack 05:11 If you�re a diabetic you might need a little extra 05:13 pick-me-up, but it�s for anybody Absolutely 05:16 Jill: Next we have apple-pear pan dowdy 05:19 Boy, that looks good too

05:21 Shirley: Yes, and that�s an heirloom recipe I got from a 05:23 friend that�s been passed down through generations of 05:26 her family and it�s a baked dessert 05:29 It�s one of the few that I�m actually going 05:32 to really cook 05:34 Jill: good Okay, lemon pie? I love lemon pie 05:36 That looks good with the lemon slices on top too

05:39 Shirley: Yes, yes Jill: And coconut macaroons 05:41 Shirley: Yes, and coconut macaroons are, except for 05:45 heating it so that everything mixes together, 05:48 it�s pretty much raw 05:49 Jill: Okay, good, and then we�re ending with the 05:51 sliced apple treat Shirley: Which is all raw

05:53 Jill: Nice, the apples with the caramel sauce 05:56 Shirley: yes, yes! Jill: yummy! 05:57 Okay, let�s go, we�re going to read that first recipe 05:59 for our oatmeal here 06:21 This looks really good, a good way to start 06:22 the day, Shirley 06:24 Shirley: I might mention that I�ve chosen walnuts but you can 06:26 use walnuts, pecans, pistachios 06:29 You know, any kind of nuts that you really like

06:32 That�s good I like that, options! 06:34 So what are we doing here? 06:36 Okay, the first thing we�re going to do is we�re going 06:39 to talk about what you would do if this was 06:42 the night before Okay 06:44 Okay, we�re going to put the water in the pan 06:45 and turn on the burner 06:47 So I can�t wake up and say, 06:49 �Okay, I want my oatmeal now � 06:51 We do this the day before

06:53 Okay, this is a short cut and what we�re dealing with 06:57 here is the Irish oats 07:01 They�re whole oat grouts but they�ve been cut with a 07:05 steel blade and so they�re pieces 07:07 And they look like this 07:10 I can see that 07:12 Okay, and so what you want to do is as that water is 07:15 coming to boil you can just go ahead and dump 07:17 that right in Jill: Okay

07:18 Because all we�re going to do is bring that to a boil 07:22 Okay When that comes to a boil the night before, what 07:26 you would do is as it comes to the edge of a good strong 07:31 rolling boil you just turn it off and you go to bed 07:34 for the night Jill: That�s it? 07:36 And then when you wake up in the morning, you finish it 07:38 I like that! That�s so easy

07:40 It�s a pretty easy way to do it 07:41 It�s called the quick soak method and it�s one of the 07:45 quickest and easiest ways to prepare an oatmeal 07:49 I like that So it sits all night? 07:52 Yes Yea, perfect, and we have some that�s� 07:54 But it�s� Already prepared

07:56 Oh, go ahead, I�m sorry 07:58 No, because it�s warm and it comes to that nice boil, 08:00 it stays warm a long time 08:01 So it just soaks them and gets them started 08:05 in what they want to do but it never gets as soft quite 08:08 as soft as your rolled oats will because again, 08:12 it�s the whole one and just cut in pieces 08:14 That�s right, very nice, and we have some that�s all done 08:17 we want to show you, we have it in the fridge here 08:22 Jill: You�ve already let it sit all night, then? 08:23 Shirley: Yes, I got up this morning and I came and put it 08:26 in the refrigerator just so we would have it already done

08:30 Now, with this � now that�s going to come to a rolling boil, 08:33 can we just leave it cooking while we�re doing this? 08:36 We can see that it comes to its rolling boil and then we 08:40 can put it on the back burner 08:41 We can just let it cook for a few minutes, and then 08:43 we�ll take it off and put this one on 08:45 Sounds good 08:46 Now, this one we put it in the pan 08:49 This one right here

08:51 We�re not ready to heat that one up yet 08:52 We�ll just take this one off and switch them 08:55 Okay Okay, and then to this we want to add the cinnamon, 09:01 go ahead, and we want to add the agave nectar which is 09:06 going to be a sweetener instead of using a cup of white 09:11 sugar we use, in this case 09:16 I think it is about a quarter of a cup, is it? 09:21 Shirley: Let me just check

09:22 Not too much, it says sweetener to taste 09:24 Okay, so I put in there somewhere a quarter and a half 09:28 a cup just to give it a little bit of sweetness 09:31 Yes, yes, okay so we�re going to be learning more about 09:34 this agave nectar because you�re using it in these recipes 09:38 Jill: Is that right? Shirley: Yes Right! 09:39 Yes, I�m going to be using agave nectar simply because for 09:42 me it is one of the easier ways to do it

09:45 And again I�ve chosen to do fairly simple recipes, 09:49 simply because everybody is rushed for time 09:52 They�re rushed for energy and we have a lot to do in our 09:55 lives in this busy world So the agave nectar, you can put 09:59 it in cold water and it still dissolves 10:01 I would use it mostly in place of honey, now honey is a 10:06 wonderful sweetener and it�s all natural and there�s 10:12 nothing wrong with it, except that it goes a little too fast 10:16 The carbs break down a little bit too fast in my system 10:19 and since I�m an insulin dependent diabetic, I have to 10:21 watch that very carefully

10:23 For a diabetic who�s Type 2 and doesn�t have to watch it 10:26 quite as carefully, still has some pancreatic function the 10:30 honey is a good choice Jill: Oh, okay? 10:32 But for me the agave nectar is as similar as you can get 10:35 to the honey 10:36 It�s from an agave cactus 10:39 The agave cactus grows in southwest United States and down 10:44 into Mexico where it�s harvested in that area 10:48 The main thing that I look for with the agave is I want to 10:51 pick a raw agave

10:53 Now that one can be taken off, it�s already starting, 10:58 you see, it�s starting to bubble 11:00 I do that, I see 11:01 And then it�s starting to come to a boil and it would come 11:03 to a little bit more into the boil and then you would just 11:05 turn it off and take it off 11:06 But we don�t want to turn it off we want to just move it to 11:08 that back burner, and bring this one over because we want 11:11 to actually just get this one warm, heat it up 11:14 I�m going to switch burners because that one pops 11:17 a little bit, we�ll switch over here

11:19 Oh, okay 11:20 There we go, okay, we�ll put the fire under there 11:23 So let�s put our other stuff in here 11:25 What else we putting in the oatmeal? 11:29 Well, now when you get up in the morning you want to 11:33 take your raw apples Jill: Okay

11:35 I took the core out but you want to just chop them 11:39 Jill: Okay 11:40 I chop them fairly fine simply because I want them to 11:45 cook in a hurry 11:46 You can either remove the skin or leave the skin on 11:49 We�ll make relatively small pieces

11:54 Jill: Okay 11:56 We would take this whole apple and chop it up 11:58 Jill: But we won�t do that now 12:00 Put it in the dish Jill: Okay! 12:01 Jill: Normally we would chop the whole apple and stick 12:03 it in the dish and then what do you do with it? 12:05 Put it in the dish and you can either put this on the stove 12:10 and cook it or you can pop it in the microwave 12:14 Pop it in the microwave? Absolutely, cook it quick

12:18 We did that; we went ahead and cooked these ahead of time 12:21 just so that they would be ready 12:22 Now, you want to put those in with your oatmeal 12:26 Jill: so these are just slightly crisp tender, sort of 12:30 Yes, yes, because they�ll go on 12:32 That also helps the oatmeal to heat

12:35 And what we want to do is get it nice and steamy hot so 12:41 that when we serve it it�s nice and steamy hot 12:43 Now, we have some other ingredients here that 12:45 we want to put in, but we don�t want to put them in until 12:47 that has stopped cooking Jill: Okay 12:50 And then when that just gets hot then we�ll add 12:53 the other ingredients 12:55 It feels warm enough for television time here, maybe at 12:57 home you�d warm it a little bit more, but we�ll 12:59 pretend it�s warm

13:00 But, it�s steaming, so it looks good 13:01 Yes, I think so 13:02 I think it�s pretty much done, now we want to put in just a 13:04 little bit of vanilla, and a little bit of salt 13:10 Now, I want to add that if I am cooking for other people 13:15 in my household 13:16 If I have visitors or even the rest of my family 13:19 One of the things that I would either put in or put out 13:22 with the oatmeal are some raisins

13:24 Jill: Oh, yea, that would be good 13:27 Now, I didn�t bring raisins and I don�t put raisins in 13:29 the whole pot because I really have to be careful as a 13:32 Type 1 diabetic of getting too much of that concentrated 13:35 sugar from the raisins 13:37 And, raisins are really packed with a lot of natural sugar, 13:40 as all dried food is Jill: Yes 13:42 But now, here�s the walnuts

13:43 Walnuts go in and they�re a really good food 13:46 I really like walnuts, you can use other nuts, you can use 13:51 the almonds, you know, we talked about the other nuts that 13:55 you can use before 13:57 The reason I chose walnuts is because I feel like they�re 14:00 very good for your brain and in your thinking processes, 14:04 but they�re also very heart healthy 14:07 Yea, absolutely, they�re high in Omega 3's aren�t they? 14:09 Yes, they are and they�re really good for your body 14:12 That looks really good you know that? I like it

14:15 It looks very good I�m going to try a bite 14:18 You want to try a bite? Shirley: Sure 14:20 We�re going to eat our oatmeal here 14:22 Jill: Pretend it�s breakfast

14:23 I like how the steel cut oats look though, that�s very nice 14:26 Hopefully it�s not too hot 14:28 You notice that they�re a little bit more grainy and 14:30 they�re not quite as mushy or soft 14:33 They are Mmmm�mmmmm

ummm, hummmmm 14:36 It�s really good and you know, Shirley, 14:39 I�m not an oatmeal person and I like this 14:42 The flavor�s good, it�s nice, sweet and I like 14:45 the apples, it�s good 14:46 You know, my husband likes it Jill: Ooooo, oops! 14:50 My husband likes it well enough that, he likes it for 14:52 breakfast, but if I haven�t fixed him a dessert for the day, 14:56 and there�s a little bit of oatmeal left over with the 14:59 apples and the cinnamon and the agave in it, he�ll go and 15:02 get a bowl and eat a little bowl of it maybe with 15:05 one of his other meals

15:07 That�s right Let�s go, we�re going to go with 15:08 our next recipe 15:10 Let�s read that You want to read the recipe for 15:11 the halvah, Shirley? 15:13 Okay, halvah 15:33 Again, you have a choice of what kind of nut you would like 15:36 to use when you do this

15:37 I�m going to be using walnuts again today 15:40 Well, I�m excited to learn this Middle Eastern candy 15:43 that diabetics can eat Shirley: Yes 15:45 That�s amazing 15:46 Now you�re using, what are you using for sweetener 15:48 in this again? I saw that agave

15:49 Yes, the agave goes into this also and the agave is a good 15:53 choice for me because the original recipe for this 15:58 kind of candy 15:59 Baklava and halvah are both made with honey 16:03 Now this, the main ingredients is sesame and honey 16:07 But, for me I use the agave because it�s a little bit more 16:11 gentle on my body Jill: Right

16:14 Being to be able to do something with the sugar and the 16:17 carbs break down a little slower than they would if 16:21 I was using the honey 16:22 So if you choose, you just use the same equal amounts of 16:26 honey that you would for the agave 16:27 Jill: Okay, so either are options that we can use 16:29 Yes, yes 16:31 All right, what are we doing here? 16:32 What�s our first step? 16:33 Okay, the first thing we want to do is if we have our 16:36 sesame seeds and they�re whole seeds then we want to use 16:40 this little grinder

16:42 This is a coffee mill but I use it for grinding nuts and 16:47 seeds and these kinds of things 16:49 And that�s all it�s ever been used for so I don�t have 16:52 to make sure it�s extra clean or anything 16:54 I mean I clean out each time and I make sure the nuts 16:57 don�t carry over because the flavor would bleed 16:59 That�s important 17:00 But other than that if you have a coffee mill that�s had 17:03 coffee in it, then you have to really clean it because 17:07 the coffee would carry the flavor over

17:11 Okay, we just put them in and buzz�em and they will 17:15 actually come to a stop They�re all done 17:18 That�s it! And they�re all done 17:21 Nice Now, we�ve already done a lot because� 17:23 We did the work for you

17:24 Yes, we need a bunch of them and so we�re going to put 17:28 this into here 17:30 Now, is this sesame? 17:31 This is the sesame seeds and they are already ground up so 17:33 that they look just like what�s in the mill 17:35 Jill: Got you 17:36 Okay, and this is flax seeds, so we add the flax seeds 17:39 Now, what I like to do when I put them together is just 17:42 get this going so that we don�t get a clump of flax seeds 17:45 all in one spot

17:46 That�s good Now, flax is good for you isn�t it? 17:48 Flax is very good for you, it is not necessarily one of the 17:52 main ingredients in halvah and some people don�t even put it 17:55 in, but because I think it�s very nutritious, and because 17:59 what I�m making is a candy that will give you a little 18:02 boost of energy 18:03 I like the flax seed because it has those very important 18:07 nutrients that do that Good 18:08 Now, this is sesame tahini and this is a creamy puree 18:13 of sesame seeds

18:15 So, instead of using regular oil or sesame oil, I use the 18:19 tahini, because it just gives it more of the sesame flavor 18:24 It gives more sesame 18:25 We have the liquid sesame and the dry sesame, really, 18:27 is what�s going on here 18:28 Jill: Yes Yes, I like that

18:31 Shirley: Okay, that goes in 18:33 Jill: And tahini has a nice strong flavor 18:34 I like that 18:35 Shirley: We�ll just stack those up there 18:38 And then this is the agave

18:40 Now, we�re making candy so you notice there�s a bit more 18:43 than we did in the oatmeal 18:46 Jill: Yes, and you use the raw agave? 18:48 Shirley: I do I use the raw agave because 18:51 I know that it�s been heated in less than 113 degrees, 18:55 no more than 113 degrees 18:57 Therefore it still has all its enzymes in it, so that it 19:01 breaks down the carbs when I need it to break down 19:05 It�s better for a diabetic then? 19:06 Yes, it�s like a time released pill if its raw agave

19:10 And it breaks down as you can use the carbs 19:15 for energy, yes 19:16 Again, we�re just going to stir this in a little bit 19:22 Where can our friends at home get this agave? 19:23 If they�re interested in finding agave 19:25 where can they find it? 19:26 It�s gotten to be very popular so you can buy it at 19:30 the grocery stores 19:31 If you can�t find it at the grocery store or if you�re 19:34 looking specifically for the raw, you might have to go to 19:37 a health food store like a Whole Foods, 19:41 or even some of the smaller ones 19:42 Some sort of health food store

19:43 Yes, all of a sudden people are catching on that agave 19:46 tastes good, it works good, and it�s really good for you 19:50 because everybody does less work on their pancreas if they 19:54 don�t have to be running it too much 19:56 Yes, I like it I�ve tried it once and I really liked it 19:59 The flavor was really good 20:01 It has a very smooth soft flavor, yes

20:03 Good, so we�re just mixing here 20:05 So we�re just mixing and if we get this all mixed up then 20:08 you have to get kind of messy because you need to get in 20:12 there and you need to actually mix it up with your hands 20:16 I�m not going to do that, because again, it�s messy 20:19 Now, what I have done is this is how it�s going to look a 20:22 little more blended and what you want it to do is to be 20:25 able to stick together Good, I see that

20:28 Because what you�re going to do with that is you�re going 20:30 to kind of roll it into different shapes 20:33 So you can make little logs 20:34 Jill: Can I try? Yes, you can make a little ball, 20:39 you can even make something that looks like, 20:42 we have the finished product right here 20:45 Very nice, oh yea, I see them there 20:48 They�re very cute 20:49 And some of my logs are a little longer, because if I�m 20:52 going on a hike and I know that I need to keep building my 20:56 energy so that I don�t have a low or high blood sugar

20:59 What will happen is that I�ll just make a bigger log so 21:02 that as I munch, you know, I don�t just have a bite 21:05 A lot of them I make bite size pieces because the bite size 21:08 piece is nice and I wrap each one ahead of time 21:13 Jill: In wax paper? Shirley: Yes 21:14 In little pieces 21:15 Yes, but what I do with this is as I take it out and I do it

21:17 Let�s just do a couple 21:19 You made yours and we�ll just take it back out 21:21 Mine doesn�t look that pretty 21:22 Okay, but you can make little squares, you can make little 21:24 circles and it doesn�t matter how many or how big 21:27 You just do different ones; use your imagination on the 21:30 kind of circles and squares and things you want to make

21:34 Now, what I do is I usually set this aside, put it in the 21:37 refrigerator or the freezer 21:41 I have some tucked in there because I�m going to show you 21:45 next how to wrap them and how simple it is because this is 21:50 something that will keep a long time 21:51 Once they�re like that you can just put them into your 21:55 refrigerator or freezer and they�ll keep a long time 21:58 Good, while you get it I�m going to try one here 22:03 Mmmmmmmmm, mmmm, this tastes really good, Shirley

22:07 Jill: I like it Okay, I�m glad, I�m so happy 22:11 I gotta have another bite Mmmm, mmmm, that is nice 22:18 This is already cold

22:20 Now, you could go ahead and roll these but the next step 22:26 is to just take the pecans or the walnuts or the almonds 22:30 and you just roll it in there like that, like the soft ones 22:34 Okay, but they�re still a little bit � they need to chill 22:38 a little bit just so they hold their shape 22:40 Yes 22:41 These already are holding their shape so the next step 22:44 is very simple 22:45 Jill: So you�ve already rolled these in the nuts

22:47 Shirley: These have already been rolled in the nuts and they�re 22:49 all coated so that they�re ready to go 22:52 You just roll it over, twist the ends 22:54 How nice! Oh cute, like a tootsie roll! 22:57 Like a tootsie roll, that�s what it�s all about and then 22:59 they�re ready to go into the bowl over there 23:03 Nice, very nice 23:05 And then you�ve got a finished snack

23:07 I love it I gotta try these at home 23:09 Let�s go and read our next recipe here 23:31 Now, tell me, Shirley, what�s the difference between a pan 23:33 dowdy and say an apple crisp or something? 23:37 Okay, a pan dowdy is a very old recipe 23:40 Okay

It�s kind of like an apple crisp 23:43 It�s kind of like a peach cobbler or an apple cobbler 23:48 It�s very similar, the word dowdy is just exactly 23:52 how it sounds 23:53 It�s not a beautiful dessert, but it�s a yummy tasty 23:57 It warms your tummy

Mmmmm, that�s right 24:01 It makes you happy because it�s warm and spicy and it�s not 24:08 known for its beauty but it�s known for its flavor 24:10 It�s known for what�s in it and � the one that was given to 24:14 me I had to change a little, because it had a lot more fat 24:19 in it and it had a lot of sugar in it 24:21 So basically, I took away the white or brown sugar and I 24:26 added the agave back into it again 24:28 Yes, that�s what we�re using

24:29 And I cut down the fat quite a bit because we 24:34 don�t want something that�s heavy and fat 24:36 Okay, now what are we doing here? 24:40 Okay, right now we have to slice up the apples and we have 24:44 some of the already done but we, this has apples and pears 24:48 in it so you�re going to slice the apple and 24:51 I�m going to slice the pear 24:53 And we�re going to try to do them fairly thin so that they 24:57 cook in the amount of time they�ve been given 25:00 Yes, okay 25:01 Now, these are very juicy fruits so this, when it�s cooking 25:05 in the oven, is a fairly juicy dessert

25:11 But, we have a secret to get a lot of that out and to leave 25:16 it nice and juicy but not with excess liquid in it 25:20 Yes 25:21 And there�s how the difference between an apple crisp 25:25 and a cobbler is Jill: Yessss 25:28 As soon as we get this fruit cut up what we want to do is 25:31 dump it into the bowl over here and this bowl over here 25:33 I�ve already sprayed with Pam, so that it won�t stick

25:37 So we just need to chop, chop, chop and get this in here 25:40 as quickly as possible 25:43 Yes Are you trying to tell me to hurry up? 25:44 Yup And I think we probably got enough so I�m gonna go 25:48 ahead and dump this bowl in and get this ready for 25:51 the next section 25:53 You want these cut pieces too? 25:54 Yes, yes, we want to almost fill this bowl clear 25:59 to the top, almost

26:01 Jill: Now, if you were at home would you fill it all the way? 26:03 I would, because fruit when it�s cooked it gets smaller 26:11 It does, it mooshes down It does, yes 26:13 Absolutely 26:15 So we�ve got plenty of room in here for this and we�ll 26:17 just finish it now

Okay 26:19 You were cutting apple and I was cutting pear and it�s 26:22 a nice way to do it because then you have the nice mix 26:25 that you need Yes 26:26 Can I use that, oh, thank you Okay, now, once you do this 26:31 we�re going to do the topping and for the topping

26:34 Well, we can just use this bowl right here 26:36 This is smaller and it works better 26:38 Okay, good, that�s a good thing 26:39 We�re going to put the whole wheat in; we�re going 26:42 to dump in the agave 26:44 Yes, we�re using our agave again

26:46 Yes, and what�s nice about it is that we – 26:51 It gives you nice sweetener 26:53 Yes, it does And we get the health benefits of the 26:57 whole-wheat flour as opposed to white flour 27:01 That�s true 27:02 That I used to use and I used a long time ago and then

27:04 Right here we have some canola oil that we�re 27:07 going to put in 27:08 Now, you can use, there�s several different oils that 27:11 can be used 27:12 The one that I don�t use is the olive oil simply 27:16 because of the flavor in it, it has it�s own flavor 27:19 But the coconut would be good 27:20 Yes, the coconut oil is very good and a lot of times 27:21 I use the coconut oil

27:23 But what we want to do and again this is just to speed 27:26 it up a little bit 27:28 We just want to mix all this together 27:30 Yes, it looks good 27:35 We just want to get it mixed up enough so that, what we�re 27:38 going to do is drop this in by hand over the top and the 27:42 reason it doesn�t matter how it looks or if the consistency 27:46 is quite perfect or not is because this is going 27:50 to bake at 350 degrees 27:53 Yes, nice

27:54 This is going to bake for 50 to 60 minutes 27:56 Okay 27:58 And then we�re going to stop it, we�re going to take it out 28:01 and we�re going to actually fold what I�m putting on the 28:04 topping into it 28:06 Ohhh, so you bake it so we don�t mix it first 28:08 You bake it like that

28:09 No, it just sits on top in little globs and it doesn�t have 28:12 to be lovely, it doesn�t have to be special 28:15 It doesn�t have to even be evenly spaced, and that�s why 28:18 I�m doing it with my hands instead of a spoon 28:20 You just kind of want to kind of spread it out a little 28:25 bit just to get it done because what you don�t want is 28:29 big globs of something 28:31 That doesn�t sound too good 28:32 Yes, you want it to be done all the way through that�s 28:36 the main thing because when it goes in it looses the crisp 28:40 part of it and it looses the cobbler part of it because 28:45 that all gets soft

28:46 Now I�ll just use this to clean my hands a little bit and 28:49 put that aside and this actually goes into the oven 28:54 just like this 28:55 Just like that Yes 28:56 Do you cover it with foil? 28:57 I don�t, I don�t cover it with anything 28:58 It cooks and you bring it out and just fold this all in 29:02 and put it back in the oven for about 15 minutes

29:05 At 350 still? 29:06 Yes, and when you see it there will be liquid in 29:09 the bottom of it 29:11 You don�t want all that liquid there, but as goes back into 29:14 the oven for the last 15 minutes that all absorbs and the 29:17 crusty part that is on top is actually folded in and it�s 29:21 done, but it�s part of the dish 29:24 And we have one that we finished and 29:27 Oh, that looks beautiful 29:28 That�s how it will look in the long run 29:30 Yea, very nice

29:31 It�s all finished at that point 29:34 You know, I like cobblers and crisps, my husband isn�t 29:36 really into them but I love that 29:38 When you�re looking for a hot dessert you can�t 29:41 beat it, right 29:42 You can serve it warm or you can put it away and 29:46 bring it out 29:47 If you�re going to bring it out later, it�s kind of nice 29:49 though, to put it in the oven and warm it up 29:52 again a little bit

29:53 I agree, I think it tastes better 29:54 Well, you know, some people eat it cold and it�s okay 29:57 I like it warm 29:58 Yea, yea, that�s however 30:00 Now we�re going to lemon pie next

30:03 Do you want to read that recipe, Shirley, for lemon pie? 30:46 You know, Shirley, I love lemon pie 30:47 I think it�s one of my favorite desserts 30:49 Really? They�re really good 30:51 Hey, today is your then because that�s what we�re 30:52 going to do next That�s right

30:54 That�s what we�re gonna do next 30:56 Yea, and it�s so neat to me because diabetics can use this 30:58 Well, this particular version, yes 31:01 And this again has been adapted so that it – 31:04 It was originally taken from a recipe that was not vegan 31:08 and it was not sugar free

31:10 Today it�s going to be totally vegan and totally sugar free 31:14 Amen, amen, that�s good 31:16 Okay, we�re going to start out by first we want to put the 31:20 big amount of pineapple juice, the 3 cups goes into the pan 31:24 and we can start heating that 31:27 All right, let me turn it on here 31:29 Okay, and while you�re doing that, I�m going to put the 31:32 1 cup into the bowl

31:36 Okay Guess I don�t� 31:39 Oops, there we go, we�re gonna get sleeves in the stuff, 31:45 that�s not so good, huh? 31:46 That wouldn�t be good 31:47 We�re going to put in the cornstarch, 31:51 made a big mess in the pot 31:53 That�s good, that�s part of cooking, right? 31:57 Yea, I wear black so if I wear it on my shirt, 32:00 you can see it 32:02 That�s right, then we know why

32:03 Now I see you have a bracelet, Shirley, what�s that? 32:05 Yes, that, I�m so glad you asked, 32:07 that is my diabetic identification 32:10 Is that really? 32:11 I had a doctor that told me I had to wear an ID 24/7 32:14 because I�m a very brittle Type 1 diabetic 32:17 Absolutely, so that�s important 32:19 Yes it is, it could save my life actually because if I�m 32:24 not with people who know me and I were to pass out or I�d 32:27 start staggering down the road people would think maybe 32:31 I had too much to drink of the wrong thing 32:34 But actually that is one of the diabetic symptoms

32:38 You lose the ability to think or walk straight or 32:42 you just pass out And so this is my safety belt 32:47 Yes, that�s a good thing You need that 32:50 Okay, now, am I trying to bring this to a boil over here? 32:53 My 3 cups of pineapple juice? 32:54 No, you do not want to boil it

32:55 You just want it to heat 32:57 As soon as it�s hot we want to put these other things in it 32:59 If I can just look at this real quick 33:03 Yea It�s getting warm in here

33:08 We gotta see what we need to put in here 33:13 The agave nectar, are we putting that in here? 33:15 Yes, we�re going to put the agave in 33:17 Oh, you�re mixing it in there first 33:18 Yes, it all mixes into here and this keeps being stirred 33:25 And we need the lemon extract and pineapple juice

33:28 Yes, here�s the lemon extract that goes in 33:30 Oh, and the lemon juice 33:32 We can use this kind of a squeezer and we can actually 33:36 squeeze it by hand like this 33:40 Oh, yea, I like that That�s real fun using that

33:42 And then, the only thing is, you get to go fishing because 33:44 you get to pick out all the little seeds 33:50 That�s cute I like it 33:51 Okay, now, I�ve done a little ahead of time so it would go 33:54 a little faster 33:55 And I�ll just add this to it 33:57 Well, that�s perfect

33:58 And try and not to put the seeds in, we don�t want any – 34:00 Seeds in our lemon pie 34:03 yea, it�s not Cracker Jacks we don�t want a prize 34:05 Yea, that�s right 34:06 Okay, we�ll put the lemon juice in 34:08 Good, and the sea salt? 34:10 The sea salt, I�m going to hold out until the last minute 34:13 and when we turn it off from the stove

34:15 We�ll put a little bit of the salt in 34:17 I don�t want to put that in while it�s actually cooking 34:20 Okay, now when that�s hot we want to – 34:23 It�s hot 34:23 Is it? Okay, good 34:25 It�s hot you can feel it

34:26 Yea, sure, yea, I can feel it from here actually 34:28 And so I�m just going to pour that in its liquid state, 34:31 set this in the sink over here 34:34 There you go Smells good 34:36 Oh, yes, lemons

34:38 Oh, yes 34:39 Yes, and there�s nothing like fresh lemons to make 34:42 something, you know, a little extra special 34:44 Yes, absolutely Now, you try to bring this to a boil? 34:46 No, we don�t want to bring it to a boil; 34:48 we just want to heat it 34:49 All this wants to do is just heat, heat, heat, and 34:52 thicken under a boil

34:55 Okay, how long do we stir and thicken? 34:57 Until it�s thick, and when it�s thick and starts getting a 35:01 little bit more glossy, then we would turn it off and be 35:04 done with it and let it sit for a little bit to 35:07 just a little cool 35:08 And then we would put it in our pie shell 35:10 So we�re going to just – 35:11 Work on the pie shell? 35:13 Yes, we�re going to work on the pie shell, you could 35:16 actually turn that down or turn that off because we have 35:19 a finished pie to show how it�s going to look 35:23 What�re we doing here? 35:24 I need to bring back my bowl I just wanted to 35:27 put it over here 35:28 Oh, ho, ho, that bowl, then, okay

35:30 I�m going to use it again 35:31 Yea, that�s perfect 35:32 Rinse it out, and we�re using graham crackers 35:34 I like graham crackers That�s what we�re doing

35:38 We�re going to put the graham cracker crumbs in 35:41 Now, we started out with 24, that makes that actually more 35:45 and we reserved a little bit over here because that gets 35:50 sprinkled on the top as part of the garnish 35:54 Into the pie shell we want a little sweetener 35:57 It�s that agave nectar we�re using again, is that right? 36:01 Um, hum Okay, good

36:03 And then we�re going to put a little oil in there 36:06 And this, again, is canola oil, you can use coconut or 36:09 you can use one of your other choices, 36:11 but canola works very well 36:14 Yes It�s a very light oil 36:16 Yea, it is

That�s right 36:18 Makes yummy desserts, but the reason I use coconut oil 36:22 a lot is because it�s a natural oil and if you get the 36:27 extra virgin coconut oil, it�s like getting olive oil 36:31 You want �extra virgin� and that means it hasn�t been 36:35 heated at a high temperature 36:37 So it still has all its natural properties – 36:40 all the healing and nutritional 36:44 Now, there�s, I was just going to ask you, does coconut 36:46 have a nutritional value to it? 36:48 Yes, it does, it actually does

36:49 What�s it good for? 36:50 Well, you need a certain amount of oil in your system 36:55 You can use flaxseed oil, that�s a really high one because 37:00 it has your Omegas in it 37:02 You can also use olive oil, which is a real first 37:06 preference because� as long as you�re not trying 37:09 to high heat it 37:10 You don�t want to high heat it because that kills all 37:13 the good stuff in it Yesssss

37:14 Okay, but olive oil, coconut oil, and avocado, 37:22 those are your oils 37:23 Now, you need, depending on your size, you need actually 37:26 between 1 tablespoon and 3 tablespoons of that a day 37:29 Oh, you do? 37:31 That keeps everything going correctly 37:33 It keeps your bile flowing and your liver working 37:36 For me, since I�ve already lost my pancreas, 37:39 what I want to do is I want to have as good a healthy 37:43 liver, gall bladder, and pancreas as possible, 37:47 even though I have probably a very brittle dead pancreas

37:50 Yes, but you do the most you can with what you have 37:53 I do the most I can 37:54 Absolutely What are we doing here? 37:55 We�re just going to dump this right into here 37:57 And then we have to go patty pat with our fingers

38:00 You washed your hands, I saw ya 38:02 This is why when we were young, we played mud pies 38:05 because that�s what we�re going to do is play 38:07 mud pies right now 38:08 Okay, so just pat it up 38:09 So what we�re gonna do is just, we want to pat it out 38:14 and push it up the sides 38:16 So that�s basically all we have to do

38:20 And then, our filling would be cooked and thickened 38:24 Our filling is cooked and thickened 38:26 We just pour it in? 38:27 Yes, we will just pour that in 38:29 And what�s it bake at in the oven? At what temperature? 38:31 It doesn�t 38:32 It doesn�t! It�s done, just like this? 38:33 Just stick it in the fridge and it hardens? 38:35 Yes

Perfect! 38:36 Now, if you choose, you can actually bake your crust 38:40 For me, instead, what I do is to set it I put it in the 38:44 refrigerator or freezer and let it chill 38:46 And then while we�re waiting for that to finish, 38:50 we would just slip this in and let this set up and then 38:54 it would be done and what we want to do is make sure it�s 38:57 run up the sides enough so that it doesn�t, 39:01 because this is a pretty heavy duty full pot 39:05 It�s full, yes, you can see this finished one over here 39:07 Yes, we don�t want it to overflow the top of the crust 39:10 so this is what we would do; we just simply take it over 39:13 here, put it in the refrigerator 39:15 Let it set, and then we�re good

39:17 Yes 39:18 Oh, that looks good I like it 39:19 Let�s go to our next recipe here 39:22 You want to read that recipe for us? 39:24 Okay, I sure will

39:54 Well, we�re making another dessert for diabetics, 39:55 or for anybody 39:56 I like this, because anybody can enjoy these 39:59 Yes, the coconut balls are yummy and I think that 40:01 most everybody enjoys them 40:04 Oh, yea 40:05 They disappear at potluck I know that for sure

40:06 That�s right What�re we doing with the pot here? 40:09 Okay, the pot, everything right here goes in except 40:11 these two things 40:13 All this goes in 40:14 Okay that goes in, this needs to melt so it needs 40:20 to go in next 40:21 This is our agave nectar? 40:22 That�s the agave this is the coconut oil

40:28 Then this needs to go in, this is some vanilla 40:31 Okay, where can our friends at home find coconut oil? 40:33 Is that in the grocery store, Shirley? 40:35 Yup Okay 40:36 Pretty much in the, it it�s not in the main section 40:39 with the other oils, then it would be in the green section 40:45 Okay, yesss

40:47 Otherwise, you can just go down to your health food store 40:50 and buy it but most all of the grocery stores now carry it 40:54 Okay, yessss 40:55 And, if you live in the tropics, you just climb your coconut 40:59 tree and you bring down your coconuts and 41:01 you make your own 41:03 That is the best I really like that the best

41:06 When I�m in Florida I only use fresh coconut products 41:13 All of your stuff you use are fresh 41:15 All of it, yes 41:16 Yea, all right, anything else go in or just this? 41:19 Okay, just that and that just heats until you can see that 41:22 the coconut oil has melted a little bit 41:25 It doesn�t have to really boil heat

41:27 It doesn�t have to do anything; it just has to melt the 41:31 coconut a little bit 41:32 When it does, as it�s melting the coconut oil, it softens 41:36 the coconut just lightly 41:37 I can see that, yes 41:38 And so that�s all you want it to do, is to just soften 41:41 it just a slight bit 41:42 Now, I�m going ahead and I�m going to put my 41:44 dry ingredients in here

41:49 Good Now, what are we putting in for dry ingredients? 41:50 Almond meal and oats 41:53 Good, now, almond meal, can you grind your own or you need 41:55 to buy that as almond flour or something? 41:58 You can buy the product already ground up 42:01 If you�re in a hurry, but for me a lot of times I like 42:04 to just take a bag of slivered almonds, 42:06 throw them in the little um- 42:09 The coffee grinder that we used before 42:11 Nut grinder, yea, the coffee grinder, exactly, and – 42:14 That�s used for nuts 42:15 Yes, yes, that�s used for nuts, and I throw it in that 42:19 and it goes in a hurry

42:20 But, again, the meal, if you choose to buy the almond meal, 42:24 that again, is found in the green section 42:27 of your grocery store 42:28 Absolutely Okay, this is about ready to boil 42:31 That�s ready to go, it�s done 42:32 Turn it off, then does it go in there? 42:34 Yup, it just gets poured in and we gotta mix that together

42:37 There you go It smells good 42:40 I love that smell of the coconut 42:41 Well, you know, it�s enhanced because it has the coconut 42:45 oil plus it has the grated coconut 42:49 Now, I only use the coconut without sugar added

42:51 So I cannot buy any of my coconut in the baker section 42:55 or in the area where you buy your flour and things 42:59 So, I either have to grate my own coconut and sometimes 43:03 when I�m in Florida 43:04 I�ll bring home some coconut in a bag and keep it in my 43:06 refrigerator so that I can grate it fresh 43:08 But, you don�t have to do that, 43:10 that�s not absolutely necessary 43:12 When you�re in southern Illinois you can�t always 43:13 do that, right? 43:14 Right, right, so � yea, in middle Wisconsin you can�t 43:17 always do that either � but you can get the coconut, 43:21 shredded coconut, most all of your health food stores 43:25 will have both the sweetened and the unsweetened

43:29 Yes Your grocery store pretty much only has the sweetened 43:31 Okay, for the sake of time here, we�re gonna – 43:33 normally you would mix it, stick it in the fridge 43:35 and let it cool? 43:36 Okay, well, what we do first is, uh, we have a little scoop 43:40 Here�s the scoop 43:41 Okay, we take this out and it�s just kind of a gooey 43:44 mixture, and we make little balls of it and we cover the 43:47 whole paper with that

43:49 It doesn�t matter that the little balls are perfect, 43:51 because it�s just going to set by getting cold 43:55 So, you just make little mounds 43:57 And then you put it in the fridge �till, for a couple 44:00 hours, �till it cools? 44:01 Yes, and if you want it to go faster, you just put 44:03 it in your freezer 44:04 Now, if a little falls off, that�s okay too 44:06 So what we�re gonna do is we�re gonna just set this aside, 44:09 that can just sit on the back

44:11 Now, these just came out, they�re already chilled 44:15 They�re cool, that�s right 44:17 Yes, yes they�ve already been chilled Okay 44:19 Will we need the coconut? 44:20 We need just the coconut, but I�m thinking 44:23 Let�s rollem� and set them on here, how�s that? 44:24 On the same dish, right

44:26 I mean technically you wouldn�t do this, 44:28 but we�ll just do that, how�s that? 44:30 Okay, what you want to do, and I did wash my hands, 44:33 you saw me, right? That�s right 44:35 Okay, so I�m going to roll this in my hand so that it�s 44:37 a little round ball 44:39 And then I�m just going to dunk it in the coconut 44:41 and roll it around 44:42 Maybe swish a little over the top so that it gets 44:45 nice and covered 44:46 And then what you come out with is a coconut ball that�s 44:50 coconut all the way through

44:52 That�s right 44:53 But, if you don�t want it coconut all the way through – 44:55 Mmmmmmmmm You can�t wait 44:57 Mmm, hummmmm 44:59 If you want it with a little variety, you can add 45:03 2 tablespoons of carob, which is the alternate, you know, 45:06 and then you get a chocolate coconut macaroon

45:10 Or you can, instead of rolling this in the coconut; 45:13 you can just roll it in nuts, ground nuts of any kind 45:17 Yea, that�s a good idea 45:18 Pecans are really good 45:20 Walnuts are always good, almonds are good 45:22 Whatever you choose and we�re done

45:24 That�s all we have to do Easy dessert, yummy 45:29 All these are for me That�s really good 45:31 Yea, they�re tasty

45:34 Let�s make an apple treat here 45:58 Well, I like this apple treat because we�re almost 46:00 making a caramel sauce over the top, 46:02 just a little different 46:04 Yes, I�m doing it because I loved caramel apples 46:07 back in the day 46:08 If I can kind of remember them, and so I�ve had 46:12 to cheat 2 or 3 times down through the years and just have 46:15 a bite of a caramel apple, a real caramel apple, 46:17 because I love caramel apples 46:19 So this is my special treat that allows me to feel like 46:26 I can have caramel apples

46:27 That�s right Oh, I�m excited about this, good 46:29 You already got some apples here 46:30 Okay, and what we�re gonna do is we�re going to start 46:32 out, you can have the cutting board because I don�t use it 46:35 Okay

46:36 And we�re just going to slice some apples, 46:37 nice big lengthwise slices 46:40 Lengthwise, is that too thick? 46:43 As broad as possible, but as thin as possible, 46:46 thin and wide Okay 46:48 And we�re just going to put them on to this little plate 46:53 And then when we�re done we�re going to mix up the caramel 46:57 sauce and we�re going to drizzle that over the 47:00 top of the apples

47:03 Yes, now is there any type of apples that you like to use? 47:05 Crisp So, no particular variety? 47:09 You want them a little tart, but not too tart 47:13 Okay, yes 47:15 You want them a little sweet, but not too sweet Okay

47:17 You do not want the mealy mushy kind 47:20 You want them nice and crisp Yes 47:23 That�s the main thing 47:24 Have you ever had a caramel apple where, like at the fair 47:28 or something, and they didn�t use the nice fresh ones, 47:31 they used the ones that were a little bit – 47:34 Yup, well, you�re using the golden delicious, is see that, 47:37 and then I don�t know what the red ones are

47:39 Now, this is a type of golden delicious, 47:41 fresh picked out of Michigan Okay 47:45 And the red is a type of a honey crisp, 47:50 but with a slight variation to it, too 47:54 I was told it was a type of honey crisp 47:58 Oh, okay

Just lay them on, or any special place 48:04 you kind of put them? 48:05 Just throw them on anywhere Okay 48:07 They just basically go on because the caramel gets 48:10 drizzled over the top, and what happens is you just 48:13 pickem� off one at a time if you can restrain yourself 48:16 to one at a time 48:17 Right 48:18 I might grab a whole handful of�em

48:19 Very good, very good 48:20 Okay, we�ll just slice that one, one more time, shall we? 48:24 Sounds good, very nice 48:27 Okay, here�s another one we can slice this one through also 48:30 Looks really good 48:31 Now Greg, my husband, would like this

48:34 I don�t mean to be very picky, but you know – 48:36 He�s an apple person 48:37 That�s the Home Ec teacher in me 48:38 That�s right, I was just thinking that 48:39 If you have a little bit of a spatula or something that 48:42 you can just scoop that in

48:44 And then we�ll just dump these other things in 48:46 Okay Now, what was this, is this our peanut butter? 48:51 That�s the peanut butter and that�s an all natural soft 48:55 peanut butter because what we want is the soft effect 49:00 because we want to be able to drizzle this over the top 49:04 of the apples 49:05 Now, I�m going to put a little cinnamon in, and cinnamon 49:08 is good for all kinds of things 49:09 It works for your health instead of against it

49:14 Yes, yes, nice 49:15 And then we have nutmeg, a little tiny bit of nutmeg, 49:17 and a little bit of ginger 49:19 Nice, nice to have those little spices 49:21 And then we have a little extra of this if we need it 49:24 Now, I don�t know that I want to mix this, could you 49:27 hand me that plastic spoon, because that is going to be 49:30 too bendy for me? 49:32 Yea, that doesn�t seem too good, does it? 49:34 We need it to be drizzly but if it�s not, 49:37 I have a little trick

49:38 Oh, good, okay 49:40 It�s not part of the recipe, but unless this will pour 49:44 over your apples we need to thin it a little bit 49:47 So, we have some milk in the refrigerator 49:51 Want me to grab it? 49:52 Yes, please, and I believe that what the kind of that is, 49:56 this would almost, so we just need a little bit 49:59 There you go

50:00 Okay, what I�m going to do is take one of these spoons and 50:03 I�m just going to put a little in 50:05 Okay, just add a little soymilk here 50:08 Just a little soymilk goes into it Just to kind of make 50:11 sure that we can drizzle it and I�m going to stir it gently 50:15 so I don�t just splash it all over me 50:17 I have enough freckles on my face; I don�t need 50:20 any white splotches

50:21 Oh, very good I like it with the spices 50:26 Okay, you see how it�s gotten runny and does that look 50:29 like a caramel sauce to you? Jill: It does! 50:31 Except that it doesn�t have any of that in it 50:33 I�m gonna try some, you wanna try some too? 50:35 Want a spoon? 50:36 Nope, I know what it tastes like 50:37 But make sure that it�s sweet enough, that�s the main thing

50:40 Mmmmmm, mmmmmm 50:42 Does it need a little bit more of the agave? 50:44 It�s really good 50:45 Okay, then what we�re gonna do is – 50:47 It�s very realistic do you know that? 50:50 Drizzle it right over the top, it could have been a little 50:53 bit more runny but it�s okay 50:57 It�s beautiful Mmmmm, that�s really good

51:04 You know, the flavor is very similar to caramel sauce 51:06 Well, it�s as close as I�m ever going to get probably, 51:09 because most caramel is made out of caramel candy and 51:12 it has a lot of milk and dairy product, 51:16 but it also has a lot of sugar in it 51:19 Right, and here with a diabetic you�re trying to avoid that 51:22 I�m trying to avoid that so by using the agave I�ve come up 51:25 with what I think is about as close as I can get 51:30 Not that I�m ever going to stop trying, but I think that 51:35 for anybody who is a diabetic and loves caramel apples, 51:39 this is the treat

51:41 That�s right 51:42 This is one of my favorites 51:44 Now, you�ve had diabetes for years 51:46 I have 51:47 And God�s helped you to be able to find ways to

51:50 He hasn�t helped me to overcome it 51:52 I haven�t gotten past it, 51:54 but I am a Type 1 and I have learned how to live with it, 51:59 how to keep optimum health with it 52:03 Amen 52:04 To keep my blood sugars under control 52:06 I�m always looking for new ways, the agave is one of the 52:10 best ways that I know of to keep it under control and still 52:14 be able to have your desserts as well

52:15 So, in a way, I have the better of both worlds 52:20 I have diabetes, but I can still have a dessert 52:24 every once in awhile 52:25 I just don�t want to overdo it 52:27 We don�t want to overdo, ever 52:29 Temperance

52:31 Yes, temperance is very, very important 52:33 For everybody, not just a diabetic, 52:34 but especially for a diabetic 52:36 Well, friends, in just a moment we�ll be back and we�ll 52:39 show you all the final products and everything we did here, 52:41 but first we want to give you Shirley�s address so that you 52:45 can contact her if you�d like recipes, advice, or help with 52:48 diabetes or any other health challenge 52:50 Here is her address

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