The Anti Alzheimer’s Meal Plan with Brain Boosting Recipes | Dr. Oz | S9 | Ep 32 | Full Episode
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Every Monday, our Alzheimer's action plan to protect your brain.
Today, I'm the Dr. Osh Show.
Turn dinner into disease fighters with our anti-Alzheimer's meal plans.
The turmeric actually cleanses your brain.
Check out our essential grocery list.
Daily brain boosters.
Your brain cells, well, thank you.
And has the pumpkin spice craze gone too far?
Pumpkin spice pizza coming up next.
Are you ready to say some live today?
I love you, Dr. Oz.
It's the disease that you dread most.
So every Monday in November, I'm bringing together the biggest names in brain science to give you an Alzheimer's action plan that you can really use.
From the latest sleep quiz, giving you personalized science to protect your brain to the 10 surprising Alzheimer's triggers that you never saw coming.
And to round out the month, we're going to be answering your questions at our biggest Alzheimer's summit yet.
And today, we're kicking it all off with a brand new science-backed Alzheimer's meal plan.
Take a look.
Is the key to brain health through your mouth?
The latest research says yes.
But knowing what to eat to ward off Alzheimer's isn't so simple.
Today we're giving you easy to follow steps to turn your meals into dementia preventers.
The essential anti-Alzheimer's grocery list and the easy to follow recipe videos I know you love.
It was all developed by Aisha Sherzai, a brain scientist who advanced her degree in neurology while attending culinary school, along with her husband, another brain scientist, Dean Sharzai.
Together, this husband and wife duo have married their knowledge to develop the anti-Alzheimer's meal plan for you.
Dr. Dean, Dr. Asher joining us.
Now you both found hope in Alzheimer's after spending a good part of your careers believing there wasn't any.
So as world experts, what changed the game for you?
What gave you hope?
Well, for such a long time, research around Alzheimer's was focused on one molecule or one process at a time.
But if you look at the disease, it doesn't work that way.
There are so many other processes that are involved over a lifetime that result in Alzheimer's disease.
So you're really not going to find hope in looking at one process at a time.
And we found that out by looking other populations and population studies.
Now, we are co-directors in Loma Linda University, which is in Southern California.
It's the only blue zone in America.
This is the population that lives longer than everybody else and suffers from fewer chronic diseases, including Alzheimer's.
So we needed to find out what they did differently.
And we found many differences.
But the prominent part of that was what they ate.
That's incredible hope for a disease that has no hope.
Now we know that we have power and control over this horrendous disease, Alzheimer's.
And it's yours.
It's yours for the taking.
So let's get to the anti-Alzheimer's meal plan.
The first step is just for one day a week, just one day we can start with that, going to replace any serving of meat that you might want to normally eat with a half a cup of legumes or a cup of whole grains.
So before we get to the specifics of the food, Dean, this is a very, very simple, tiny, itty-bitty step.
Why start there?
It's all about habits.
We know as physicians, our biggest problem is how to institute habit change in populations.
And that's my favorite part of my work.
I'm a behaviorist.
Now, we have found out that with small incremental changes in our life, small incremental changes in our habits, we actually change, create habit pathways in our brain.
And around that habit pathway, you create further successes.
That becomes a pattern.
It becomes a network.
Now, incidentally, the emotion that we create along with it, this joy, we give it a name.
You know what that name is?
Motivation.
So now we have a mechanism behind that word motivation.
It's success patterns and the emotions that follow it.
That's why in our clinic, what we did was we instituted this personalized, success-based approach for each individual.
That's the only way it can be successful.
That's the only way.
Restated, can you do one thing today?
Just one thing, that's the question.
Replaced meat once a week.
Which grains and which legumes should they start with?
So great grains would be something like quinoa, oats, and barley.
They're all incredible.
They're packed with fiber, protein, and so many other nutrients.
And as far as legumes are concerned, you know, all kinds of beans and lentils are fabulous.
But if you want to look at the blue zones, say, for example, Okinawa, Japan, kidney beans and pinto beans are a regular part of their daily diet.
So simple, seemingly so, so straightforward.
Can't help.
Next thing you're going to eliminate and replace obvious sugars.
This is not such an easy step.
Remember, you start with the easy stuff.
Now we're going to sort of build you up to the more advanced plan.
That's right.
What do you mean by avoidable or obvious sugars?
So, obvious triggers are the sugars that we see every day.
The sodas, the candies, the cookies, the cakes.
I think it's very important to reduce that.
And we start with that because it's easy to spot.
And it's just one step.
But that small step makes such a huge difference.
And you lower your sugar.
The sugars that are in fruits and in whole grains, those are bound with fiber and so many other nutrients.
So it actually stays in our gut and it gets released very slowly into our bloodstream.
So we will keep these.
She's letting you keep bread, guys.
You all happy about this?
You get to keep the bread.
Not all bread.
Now, I've heard this story about refined sugars and tolerable and other forms in the arguments around diabetes.
And I think a lot of folks are getting pretty comfortable that diabetes is made worse when you eat sugar, so it makes sense.
Absolutely.
But connecting that to the brain is not such an easy leap.
What are you finding out, especially in animal models, about the link between diabetes and the brain?
Diabetes is a big risk for Alzheimer's disease.
So we found out that plaques are formed in the brain when Alzheimer's develops.
Plaques like these.
Like these.
Pretend, this is your brain, pretend.
These little yellow things are the sap that sort of messes up the power lines in the brain.
So the connections don't move around like they're supposed to.
That's a great way to cut it.
So in a normal, healthy brain, we actually have mechanisms in place that gets rid of this plastic.
So think of it as little scrubbers.
So what these scrubbers do, that the plaques that develop during the day, these scrubbers actually get rid of them.
Sorry, I got some on you.
That's okay.
That's part of the job.
And so when we eat a lot of sugar, insulin resistance develops.
And what happens is these little scrubbers don't get activated, so they don't do their job.
And you get to see these plaques developing and building over and over again, and that's what we're doing.
So we normally develop some of these little plaque-like substances, right?
We do.
So if you don't have the cleaning mechanisms, even if you're genetically predisposed to have this, you can't stop the plaque, you could always clean it up.
Exactly.
But if this is paralyzed and can't do the cleaning for you, then you just get this mess happening in your brain.
Exactly.
This is Alzheimer's, guys.
This is what we think it looks like.
We've focused all of our energy at why this plaque starts, and we've ignored the fact we have cleanup tools.
And I'll tell you what, in the body, that's very common.
You'll often have things.
You do exercise, your knees start to hurt.
You have mechanisms to heal your knee, you can keep running.
It's not just about preventing problems, it's about being able to treat them.
Your body's normally able to do that.
Exactly.
Eating these kinds of refined sugars, the obvious sugars, paralyzes what's supposed to happen in your brain, which is why I've heard Alzheimer's referred to as diabetes of the brain.
Exactly.
A lot of researchers refer it to as type 3 diabetes.
But it's so empowering to know that this is preventable and you can actually start very early.
All right, next up, you say to increase your fiber intake by filling 50% of your plate, half your plate, with low glycemic vegetables.
So the importance of vegetables, we need vegetables in every meal.
Besides the obvious benefits, vitamins, minerals, there's a magical quality to the fiber.
The fiber seems to stabilize your glucose levels and your saturated fat levels.
That's why they're so important.
Our standard American diet, SAD, I know the acronym stands for SAD.
It is very low in fiber.
But we need at least 50 grams of fiber in our diet.
There's some studies that show that it reduces your risk for diabetes as much as 80%.
80%?
80%.
Now, diabetes is very strongly correlated with Alzheimer's.
So there, right there, you have a way to actually abstain from the risk, lower the risk.
That's why the diet that we choose, what we focus on, is the low-glycemic vegetables.
The kind of vegetables that are artichoke, asparagus, broccoli, beets, and our favorite sweet potatoes.
Sweet potatoes.
They're amazing.
And there are many others.
So these are all foods that I think you can make.
One.
In fact, we can give you a grocery list that Sherzai's created it for us that everyone can use to guide their food purchases towards all these disease-fighting superfoods, right?
The nuts and the beans and the greens and all those things we talk to you about.
And you can get the whole grocery list on Dr. Cal.
Now, I want to show you something else.
This is what I want you to add in.
A little extra bonus tip here.
These are the daily brain boosters.
We're going to start off with one that's gotten a lot of popularity, turmeric.
Now, why is this so important?
So, turmeric and one of its components called curcumin is an anti-amyloid powerhouse.
We've always known that it has anti-inflammatory and antioxidant effects, but it actually binds to beta-amyloid protein in the brain and gets rid of it.
Like that scrub brush, just like the scrub brush that we saw.
So it's an incredible thing to add to our daily meals.
So curried foods have this.
Yes.
Is this why we think folks in India might have a lower incidence of Alzheimer's?
Definitely.
There's been studies that have measured that to see how much they consume turmeric in their diet and it has been associated with lower risk of Alzheimer's disease.
Who likes curried foods here?
I thought if you want to remember what's going on in your life, you ought to get comfortable with it.
This is pretty easy.
It's tasty, simple, just a little nudge to our diet.
Absolutely.
Next brain booster, sunflower seeds.
This little seed, it is packed.
It's a dynamite filled with vitamins, minerals, the antioxidants, as well as this polyunsaturated fat.
So vitamins are magnesium, selenium, zinc.
We have the vitamin Bs, all the vitamins.
But what's important about something like this, they work in synergy.
We now know that vitamins don't work in isolation.
Study after study is coming out that vitamins are not as effective in isolation.
But when they work in synergy, in this little seed, they are the best thing you can add to every food.
And finally, sauerkraut.
Now, listen, all couples fight.
Even if they're doctors dealing with the same disease, they fight.
But here we had a very big schism between the Sherzai's.
Take it away.
Yeah, so it's the love-it-or-hate probiotic.
I know some people don't like sauerkraut.
Huge fan.
He refused to give this tip.
That's the kind of pan he is.
But you know, the beautiful thing is that if you add sauerkraut or any probiotics to our diet, it feeds the good bacteria and reduces the risk for Alzheimer's disease.
The fun thing is, though, you can hide sauerkraut in so many other ways in the meal that people won't even notice it.
It hides it in everything.
He's not a bad thing.
I've tricked him.
Yes, even in my toothpaste.
I mean, just coiling you around.
If you don't like sauerkraut, if turmeric's not your thing, it's not making you lick your lips.
I get it.
But take a look at the Sherzai's Mindful Mac and Cheese.
Look at that, guys.
That contains both.
It contains both.
It's a way of tricking your taste buds and making you live longer.
And remembering those days, we're going to show you how to make this and other amazing anti-Alzheimer's meals when we come back.
All nuance.
The hidden health benefits of apple cider vinegar you haven't heard.
All nuance.
That's coming up tomorrow.
It's Monday and that means we're giving you another step in your Alzheimer's action plan.
Husband and wife duo, Dean, and Aisha Sharzai took everything they learned from their brain lab to their home kitchen to develop the anti-Alzheimer's meal plan for you.
So first, take a look at what a day on the anti-Alzheimer's meal plan looks like.
It looks fantastic.
It's tasty, all that stuff.
But here's the best part.
You're going to remember it.
You remember that you ate the food many, many years from that because you're not going to have Alzheimer's.
So let's start with breakfast.
It's a tofu turmeric scramble.
So Dean, what are the anti-Alzheimer's benefits of this?
So let's start by the obvious.
Tofu can be intimidating, but it basically takes any taste you give it.
It just changes.
It's almost like a shapeshifter.
So it's a wonderful tool in your diet.
Now, the turmeric, I should poke about that.
It actually cleanses your brain from the beta amyloid, the bat protein.
That's incredibly important.
The sap is plunking up in the body.
Absolutely.
So that's important.
Now, the wonderful part of what we use as a replacement for cheese, which is the nutritional yeast, is wonderful because it has this savory taste.
It has that umami taste.
You know, a lot of people miss cheese.
So the nutritional yeast actually gives it that savory.
There's no cheese in this?
There's no cheese in this cheese.
You would never, never know that, guys.
Yeah.
Ever.
And again, I would add this to anything.
It's a wonderful dish.
All right, so the base is this shapeshifter tofu.
How do you handle it?
So you get tofu in these blocks from the grocery store, and all you have to do is just take it out of the container.
It's usually in a water-filled container.
And just squeeze it gently to get all the water out, just like that.
You know, my wife has a hack for this because she's vegetarian.
Yes.
So I'll teach you, since you got all this tip from me.
Let's do it.
So take some paper towels, lay the tofu in there.
You want to get the water out because otherwise it won't be able to absorb all the stuff you want to put in there.
And just wrap it in the tape paper towel, then put something heavy.
I use this, you know, iron cast pan, a book, whatever.
Right?
And you don't have to impress on it.
Just let it be there.
Just give it a few minutes.
It'll naturally seep it all out.
Once you've gotten that out, right, and all the moisture's out of it, then you gotta, I guess you crumble it too, right?
Yes, we do.
So just go ahead and crumble it into small little pieces.
The smaller the better because you want all the spices and the nutritional yeast to get into each and every crevices and make it flavorful.
It's really easy.
Simple, easy to do.
And I tell you, I'm going to pass this around in the break.
You're not going to know there's not cheese in this thing.
All right, next, for lunch, you guys managed to get two brain boosters into it at once.
They've got sauerkraut and they got turmeric.
They put it into a macaroni and cheese without losing the traditional rich flavor.
So take a look at this.
Super simple.
I
must throw you guys up.
That looks fantastic.
It is incredibly filling.
I mean, this is not rabbit food.
When she makes this food, we are full for the night.
All right, next up for dinner, cauliflower steak with creamini mushroom, gravy, sweet potato, mash.
Ugh.
Sounds amazing.
It doesn't look like dyed food to me, right?
You guys in the cauliflower steaks?
Not done.
See that?
No applause.
They're very honest here, right?
Now, folks don't want dyed food.
It doesn't look like dyed food.
But this idea of a cauliflower steak, it could be revolutionary.
We've been eating it a lot in our home.
And it's got that perfect texture.
It fills the plate.
It looks like a steak.
I know it doesn't taste like a steak.
It's not supposed to taste like a steak.
It's supposed to taste like something that's good for you, but tastes good at the same time.
So how do you actually slice up your cauliflower?
Absolutely.
So what you do is you take the cauliflower and you get rid of all the stems and the leaves at the bottom and you make sure that the core is intact.
So we're going to do this one at a time.
This is usually my job.
I'm the steak.
I know.
I have a similar task.
And why do you have to leave the core in the bottom?
You want to leave the core at the bottom because if you get rid of the core, the florets will all fall apart.
And then what you do is you basically cut it into about an inch and a half thick slice, something that you can place on top of your baking sheet, something like that.
Thank you.
What is this?
That is a combination of olive oil, lots of herbs, like sage and thyme and rosemary and whatever you like.
So you could paint with that.
You could paint it.
Yes.
Let's paint.
Let's go ahead and do something.
Here you go.
You guys paint.
All right.
I'm going to actually put it on top of the cauliflower like this, making sure that there's just a lot of herbs and that olive oil.
And through the magic of television.
Through the magic of TV, it looks like this.
Yes.
After how many minutes?
You place it in the oven for about 20 to 30 minutes and then you take it out, you flip it, and then let it roast.
You just want to get that golden char on the edges because it tastes so good.
You know, it's a humble snake.
It doesn't really.
And it looks like a brain.
It does.
It looks like your brain, as a neurologist can attest.
And we eat it.
My son Oliver, who's a carnivore, loves this stuff.
Oh, absolutely.
It's amazing how a vegetable can taste well if it's cooked properly.
You know, especially with the herbs.
It can probably take the centerpiece of any table and your brain cells will thank you.
We come back.
We're rounding out this Alzheimer's meal plan with a delicious snack and dessert that's going to keep you full.
It's going to be the best part of the whole planet.
New investigations, true crime cases, and the biggest stars.
All November, only on Oz.
We're back with anti-Alzheimer's desserts and snacks you can start eating today.
And the best part of this meal plan is that the doctors who developed it do not want you to give up bread.
In fact, to prove it, they got a snack.
It's the banana almond butter whole wheat toast.
How can you do that?
How can you offer foods that help with Alzheimer's that still have bread in them?
I thought that was taboo.
Not really, no.
As long as it's 100% whole grain and it doesn't have any sugar or saturated fats, it's actually great for the brain because it comes with complex carbohydrates and fibers that lower your cholesterol and protein and other nutrients.
And then we add the nut butter because it's a great source of unsaturated fat, which are fabulous for the brain.
And then of course the banana gives you the sweetness.
All right, so this is fantastic.
I've already tasted it, but I want you to take a look at this next dessert, which is a piece.
It's just a special little thing.
It's key lime pie.
Dean, really?
Key lime pie?
Are you serious?
This is absolutely my favorite.
This goes without saying.
Are you trying to attract more patients or help them?
No, this is actually doing both because they're coming to get the recipe instead of a recipe for medication.
This is also guilt-free because it has avocado, it has nuts, it has the good fats, and it doesn't have any of the refined sugar.
That's what makes this wonderful.
And it's a combination of those things that actually make you want to eat it.
Now, if we want to have healthy meals, but it doesn't taste good, it's a failure over and over again.
We have two kids, pre-teen kids.
There would be a revolution in our house if the food didn't taste good.
That's true.
So this is why this is important.
Can you tell there's no dairy in it?
No, I can't back that.
I have no idea what's in this, but I want you all to figure this out.
So they made a video to show you exactly how to make it.
Take a look.
Oh, this is good.
Do you like it as much as I like this?
That's good.
Oh, wow.
This is really good.
Happiness in the audience.
Mass success.
We're going to put all these recipes in the full anti-Alzheimer's real plan on Dr.Oz.com.
Let me see.
Hai Shindi, you guys did a wonderful job pulling all this stuff.
You took stuff out of the laboratory and you brought it into our kitchen so it can help all of us.
God bless you for doing that.
They put it together in a fantastic book called The Alzheimer's Solution.
Check it out.
Give it to people you love in your life.
It'll make a difference.
It's part of our month-long Alzheimer's action plan.
We'll be right back.
A 19-year-old last seen at a party, staggering alone through hallways, found dead in a hotel freezer.
What happened to Kanika Jenkins?
Our exclusive investigation.
That's coming up tomorrow.
The pumpkin spice craze was officially born in 2003 when a group of Starbucks employees set out to invent a latte that epitomized autumn.
Soon, tons of other beverages jumped onto the pumpkin spice hayride wagon.
And now, in 2017, pumpkin spice has invaded not only our drinks, but nearly every food imaginable.
So today we are deconstructing what's really inside your favorite pumpkin spice treats.
Now, Delish.com Food Expert, Joanna Salis is here.
She's brought along some of her go-to testers to try the latest must-have pumpkin spice products.
So you know which ones are worth trying.
She and the Delish Stat are obsessed, I mean obsessed with pumpkin spice.
Did I get it right?
But why are you guys so big on this stuff?
Why has this craze gotten so massive?
Dr. Oz, pumpkin spice time of year is basically an American holiday and it starts in July.
That's how it crawls now.
Am I wrong?
No, totally.
When it's hot in Groundstad during the summer, everyone's just thinking about sweater weather and people just are craving cozy and pumpkin spice is the coziest flavor ever.
Totally.
You know, nobody, nobody likes food FOMO.
No.
No, it gives you indigestion.
Well, because everyone needs, they don't want to miss out.
Some of these products are only available for like six weeks, like two months, so everybody needs to get on the next.
What if you don't get to taste it this season?
You have to wait 12 months until next year.
You just can't stand it.
All right, so give me an example.
Walk me through some of the things you got here.
Well, honestly, I feel like we're going to break it down for you in a little bit.
You're going to see how we get really, really crazy stuff.
I mean, I'm not going to give anything away, but it's about to get a little bit weird in the pumpkin spice worlds.
But I'm going to let you try a donut right now.
Oh, good.
Didn't you want to curl up in front of a fire?
That's spectacular.
I'm going to take this one if you don't mind.
Let's start off.
We've got a food scientist with us.
Halo Wallace is joining us.
At the deconstruction table, he's going to tell us what's really in pumpkin spice products like these.
Like this donut right here.
Taylor, break it down for us.
Is there a pumpkin in my pumpkin donut?
Pumpkin spice donut.
There is, there's no pumpkin in pumpkin spice.
If you recall, a few years ago, Starbucks actually got in hot water because their latte actually didn't contain pumpkin.
Eventually they added a little bit.
But the bottom line is pumpkin spice is made to mimic pumpkin pie flavor and not pumpkin.
Not the pie.
So let's go through this.
I'm going to see what's actually inside, in theory, pumpkin spice.
Are you ready?
So, deconstructing it, we got all these goodies here.
So, to walk me through what these are and why they work together so beautifully.
So, these are the five spices that comprise pumpkin spice: cinnamon, nutmeg, cloves, allspice, and ginger.
And there are all natural forms of many different products out there this time of year, as you've seen.
But is this exactly what they add to this donut to make this taste like pumpkin spice?
Not exactly.
So, let's deconstruct it.
There are over 80 different food additives that food scientists use to mimic pumpkin spice flavor.
So, the goal companies have are to create that flavor that comes out when the pumpkin pie is actually baked.
It takes 80 chemicals to do that?
Well, not exactly.
There are about 350 different flavors in pumpkin spice.
But as food scientists, we don't use all 350 flavors because we know if you use a handful of them, the brain will piece the rest of the puzzle together and take you to that pumpkin pie experience.
Connecting the dots ourselves.
So, these are the raw chemicals that are in parts of these.
All right, so these are the main flavor compounds that are naturally present in different types of spices.
For instance, ceramic aldehyde is the main flavor component in cinnamon.
Eugenol is present in cloves and allspice.
Vanillin is, of course, the main component of all-natural vanilla extract.
And terpenoids are in nutmeg.
These are crazy chemical names.
Are they dangerous?
Absolutely not.
In fact, there's no scientific evidence that shows they're harmful at all.
In fact, companies use them all the time in products.
They have a wide history of safe use for decades, literally.
But here's the question: why do we love pumpkin spice products so much?
I mean, I don't know.
I see them in this form.
I'm not so enamored.
This looks so tasty.
You put them in a donut, I'm all in.
So I'm going to show you all your brain on a pumpkin spice latte.
Take a look.
You take a drink of the latte, and the first thing that happens is an explosion of flavor.
The sugar and fat combine together to make the flavor pop.
And combined with salt, the most powerful food enhancer, your taste buds are on fire.
But on top of that, you're getting hit with the specific pumpkin spice notes.
Cinnamon, cloves, nutmeg.
These all combine to create a very special sensation to your brain.
As you taste all the pumpkin spice notes, your brain begins to associate those flavors with nostalgic memories.
Halloween, the fall, family.
It makes you happy.
Now add in the caffeine, which causes your synapses to start firing even faster to give you an energy high.
You have a flavorful, nostalgic, energy high combining into an experience that is hard to resist.
I know a lot of you can identify with that.
That's what it tastes like when that blissful moment happens.
You can find all of Taylor's nutrition tips at drtaylorwash.com.
Coming up, we've scoured the shelves and tasted dozens of products.
Now, it is finally time to review which pumpkin spice food not only tastes good, but is good for you.
We're back with your food deconstructed pumpkin spice foods that is, and my go-to Tastor Renatha is joining us.
Now, which of those foods I just gave you do you think is fake?
Okay, you know, a lot of those are PS, but one of them is definitely some BS, okay?
So I think it's the pizza!
It's the pumpkin spice pizza.
That wouldn't be very good.
Yeah, that doesn't sound right at all.
I was going with the pumpkin spice salmon myself.
That's pretty hard to make.
Oh, mercy.
Coming over here.
The answer, it turns out, is beef jerky.
Oh.
Imagine that beef jerky, to our knowledge, there has not yet been a pumpkin spice beef jerky, but the rest really are real.
So we've got Joanna Saltz back and her team from DeliciousHead.com have been taste-testing pumpkin spice products all day long.
They actually gained weight on our stack, trying to figure out which ones are worth trying.
And you happen to love pumpkin spice pizza.
That is my pick.
Now, what we have here are some really weird freaks of nature.
We call this the WTS table.
What the spice?
So this is stuff.
It's like, why in the world did someone decide that this needs to happen?
So we got some pumpkin spice wine.
Little taste.
Oh.
No.
That was a bad idea.
Not good?
That was a bad idea.
Maybe we need to chill it first, guys, next time.
We got some pumpkin spice gum.
I don't know if that's a powder.
Don't waste time with the gum.
We want the pizza.
Yeah, yeah, yeah.
Well, I just have to call this one out, though.
Pumpkin spice deodorant.
You don't think we should have, we didn't taste that, though.
Yeah, you couldn't get on.
What would it taste like?
I wanted to.
I can't imagine.
But let's try the pumpkin spice pizza.
Now, here's why we picked it.
Imagine pumpkin spice, pumpkin ravioli, right?
I mean, that's an Italian favorite.
People love it.
It's super delicious.
Pumpkin Alfredo, right?
You know what?
You know what?
This tastes a little good.
This is actually, yeah, I like this.
And that's choking.
And I know a lot of people think I'll be, you know, playing around, but this really tastes a little good.
You're right.
It's like ravioli.
It tastes like ravioli.
I mean, honestly, we kind of know what we're doing at Delish.
I don't want to say we sort of know flavors.
You got to trust us on this one.
But let's go over here.
All right.
You want to give it a test?
It's easy.
You can, I have easy access to my arm for my favorite.
Have a smell.
Have a smell.
Smells good.
Yes.
This could work also.
Yes, I'm Fall Fresh.
Exactly.
Fall fresh.
All right.
So the first table are the ones you never, in a million years, would think they put pumpkin spice.
This is the sort of middle group.
Yeah.
Or maybe.
Yeah.
These are a little less shocking.
I think that we're like a little bit surprised at Delish to see that they made these, but frankly, when it comes down to it, protein bars, pumpkin spice, protein bars.
This makes sense.
You could kind of get on board with something else.
These are good too.
Right, right.
It's a little chilly.
Totally.
I mean, but the flavor definitely works with it.
And I think that they did a great job with those.
Pumpkin spice cereal.
Come on now.
This is a favorite.
Yeah, this is delicious.
And I really love it.
Get that.
This is what I'm going for.
Exactly.
Ice cream.
Now, wait a minute.
Here we go.
Watch this.
Cereal.
And the ice cream.
This is professional.
The professional eater.
This is a professional.
And then we've got pumpkin spice peanut butter.
I mean, honestly, these are not so crazy, but for best at Delish, the pick for us, our favorite, was the ice cream.
And I'm going to have to find out what you guys think.
But the ice cream is the winner.
Right.
All right.
It's my eye with the cereal.
Yeah.
Take one more bite.
We're going to try these now.
So, these are the ones we actually expect that pumpkin spice in them.
Absolutely.
So this is like waffles.
These are all really warm sort of foods.
Waffles, bagels.
We've got pumpkin spice toast.
We've got pumpkin spice English muffins.
We've got low-fat yogurt.
This is stuff that nothing here really surprised us.
This is exactly what pumpkin spice pumpkin bread was made for.
They added pumpkin spice.
They added pumpkin pumpkin to this actual low-fat yogurt.
And this is Greek.
This is Greek.
This is actually really good.
Hold up.
I saw you.
Hold on.
Hold on.
Oh, wait, wait.
Professional here.
Professional Renata, but I'm telling you, she's going to like that.
I know her taste buds.
Oh, yes.
So good.
Isn't it good?
Toast.
I'm not so surprised.
I would not have expected the yogurt to be as good.
It's a sweetest shorter, but that makes it more savory.
But what's really nice, I think, about it, what's extra great about this one, and this one's really our pick for both flavor and nutrition, is that everything on this label you'd recognize as an ingredient.
And pumpkin is one of the first five ingredients.
So you know it's really wholesome and delicious.
We also love the English muffins.
A great way to switch up a boring breakfast routine if you're someone who loves to just like.
You put the yogurt on top of the English muffin.
I mean we're going to try all this stuff.
This is too much remaining.
This is too much for me.
You need to go to work for Jewish.
Oh, by goodness.
Call me.
It's okay.
She's busy.
She's busy.
All right, Snook.
You want some pumpkin in your life?
A little bit more than we're giving you here?
Coming up next, we have a special guest with a perfect pumpkin recipe.
Stick around, you will like this.
And as you go to break, a video from TheDelish.com, guys, that shows you how to make a fall condiment that turns any food into a pumpkin spice food.
And get ready?
We have the ultimate pumpkin dessert for my good friend, Martha Stewart.
Come on out, Martha.
Hello.
I love having you here.
All right, Spa.
Pumpkin.
Everything pumpkin.
Why do you love pumpkins so much?
Well, I grow pumpkins, and I like the taste of pumpkins, and they're good for you.
Yes.
All the orange things that have carotenoids in them.
It's one of the most important vitamins for us.
The taste, to get it really right.
You need spice.
Yeah, you need spicy.
Spice, spice.
That's right.
So we're going to make this beautiful, look at this beautiful pumpkin loaf with pumpkin seeds.
And it's very, very easy.
It's a quick bread.
And in the bowl here, we have all our dry ingredients.
Flour, allspice, nutmeg, baking powder, baking soda, some kosher salt, and a cup of sugar.
So you can whisk that together.
So that's all this part, the dry part.
Yeah.
And the recipe is right on your website.
Yes.
And it's also in our magazine.
So one and a quarter cups of pumpkin puree.
Now, I find that canned pumpkin is very good.
It's one of the few cans I open in my kitchen.
I have very few cans in my pantry.
Do you think it tastes better?
No, it's good.
No, it works perfectly.
It tastes good.
And you can use canned pumpkin right out of a can.
When do I put the eggs in?
Oh, here.
So in the pumpkin puree here, break eggs in there for me.
These are Martha's eggs.
Oh, no, these, these.
Here they are already.
Those are mine too.
But these are hard-boiled.
Oh, they are.
Thanks for warning me.
That would have been ugly.
Why don't you try cracking one of those tops?
What happens?
Let's take the dark one.
Yeah.
See, it's perfect.
You're perfect.
Trickster.
All right.
Yes.
So put that in.
George's, of course, always lose one hand.
Okay.
So three eggs.
Completely unimpressed.
She's going to order a copper.
Fresh orange juice.
Always use fresh orange juice.
You see how you crack an egg.
Let me just see.
I probably do it a little bit more differently than you because I like no, I don't want to even risk getting any shell in there.
That's calcium.
Well, sorry, it's crunchy and unnecessary.
One tall stick of unsalted butter.
Add that into the mix.
And you can start whisking.
So you want to get that really well mixed.
Use your elbow grease.
What's the art of whisking without getting yourself all dirty?
Well, you're not going to, well, just carefully.
Carefully, carefully.
And two teaspoons of orange zest, which is the bright orange skin.
It's zested off with a great grater.
I gave you one of those ones.
Yes, you did.
And I still have it.
And I don't like it.
You can't cut yourself with yours.
It's safer.
More, more.
More, more.
More.
Easy, just easy.
Use your wrist.
You have a good wrist.
I just want to make sure that it's all mixed.
Okay, good.
So now you add this to that.
Why not add this to that?
Well, you could, but that bowl is bigger.
Look and see.
Is it really bigger?
It is definitely bigger.
Hers is bigger.
Hers is bigger.
Okay, so get it all out of there.
And then just gently whisk that together so you incorporate the dry with the wet.
Perfect.
Okay.
This doesn't take very long to make, too.
Oh, it's better to do it with this because that's going to get all gloppy.
Yes, it did.
Thanks for not telling me that.
So here, just go like that.
Yeah, Martha.
This way.
Here.
Start in the middle like this, and you're folding.
You're basically folding the wet into the dry.
See?
I can do that.
Exactly.
I can do that.
You would have been a good surgeon, Martha.
Oh, I would.
You know, I was going to be a doctor if you were?
I was, but then I decided I would be a veterinarian because I really like taking care of animals more than people.
And I'm very nurturing to animals.
But then I got somehow way laid into lifestyle.
Now you're not nurturing the people?
Of course.
I nurture them with food.
Exactly.
You would have been a doctor just fine.
Okay, so now that, once you can scrape all the dry, you want it to look just one color.
And then you have your loaf pan.
This is a typical bread pan, buttered and lightly floured.
Okay, I still see a little flour.
I still see.
Doctor, you're not going to leave any little thing left.
Your operating room is pristine.
Yes, as yours is.
All right.
Okay, now this can go into here.
Yes.
There we are.
Yes.
One color notice every time.
It takes a kind of skill, but you have it.
I have what it takes?
You have what it takes.
And then just layer this nicely and smooth it out.
And then the best part of all is to top it.
Wait, wait, wait, wait, wait.
You want that only on the outside.
And you top the loaf.
Now.
Oh, and your oven should be preheated, by the way, at 375.
Now you just put it all over the top.
Little pizzazz to that.
Yes.
How long do you cook it for?
And this is for approximately one hour.
And so this adds nutrition too to have these lovely pipitas, which are, you know, hold pumpkin seeds.
Lots of zinc.
Oh, yeah, here we go.
All right, now here's a question.
You know what?
I'm going to do what do you think?
Oh, my goodness.
This is so good.
Come on over here.
So good.
You cut Aldo.
Let's give it to the audience.
Oh, yeah.
Want to try?
The recipe, by the way, is up on our website.
You want to cut each other.
And don't forget to pick up a copy of Martha's November issue of her magazine, which is superb as always.
Give it a tasty idea.
She's chopping it up for you.
Watch her.
She's armed.
Now, I want some honesty out there, guys.
Honesty.
Tell me what you think.
I think the flavor is just spot on.
What do you think?
Amazing.
Happy customers.
Up next.
A bonus pumpkin dessert.
You dropped it on the ground.
I made a Miss Cuppy.
A bonus pumpkin dessert you can make in your slow cooker.
You're going to want to see this.
Give me that knife.
The hidden health benefits of apple cider vinegar you have incurred.
All nuance.
That's coming up tomorrow.
We are back with Martha's Dork for an extra 30.
She's sharing a pumpkin dessert you can actually make in your slow cooker.
It's called the Pumpkin Slow Cooker Cheesecake from your new cookbook.
Yes.
Congratulations.
And look at the picture.
It's so beautiful.
It is.
It's beautiful.
And here's the finished product.
So you can really make a very luscious, creamy cheesecake in the slow cooker.
And you can create what I call the ban-marie, which is a little steam bath inside.
So there's water here.
Make-believe this is filled with first the ginger.
This is a ginger snap crust.
Oh.
And pumpkin.
So this is the bottom.
That's the bottom.
Pumpkins.
Pumpkin cream cheese, eggs, some spice, and a little bit of butter for the crust, butter and flour for the crust.
So that's, you put this in here, but don't put this metal right onto the bottom.
Use a little trick.
Three little aluminum foil balls.
Can you use balls of steel too?
Could, if you have them.
But this, this prevents, this prevents the metal from cooking too fast, you see?