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Sept. 29, 2025 - Dr. Oz Podcast
42:42
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 on the Dr. Ros 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 will thank you.
And as the pumpkin spice craze, we've gone too far.
You happen to love pumpkin spice pizza.
Coming up next.
Oh, oh, oh.
Are you ready to save some lives today?
I love you, Dr. Oz.
Oh, oh, oh, oh.
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 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 Ayesha Sherzai, a brain scientist who advanced her degree in neurology while attending culinary school.
Along with her husband, another brain scientist, Dean Charzov.
Together, this husband and wife duo have married their knowledge to develop the anti-Alzheimer's meal plan for you.
Dr. Dean, Dr. Escher 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 at other populations and population studies.
Now we are co-directors in uh 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.
And 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 a week and start with that, gonna replace any serving of meat that you might wanna 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 what 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, if 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.
All right.
That's the question.
Replaced meat once a week.
Which the grains, which legumes should they start with?
So great uh 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 you can't help.
Next thing you're gonna eliminate and replace obvious sugars.
This is not such an easy step.
Remember, you start with the easy stuff.
Now we're gonna sort of build you up to the more advanced plan.
That's right.
What do you mean by avoidable or obvious sugars?
So obvious sugars 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 know, 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, yes, I 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 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 um plaques are formed in the brain uh when Alzheimer's develop.
Plaques like these.
Like these.
Yes, pretend this is your brain, pretend.
Exactly, yellow things are the sap that sort of it messes up the power lines in the brain.
So the connections don't you know move around like they're supposed to.
That's a great way to pet it.
So in a normal healthy brain, we actually have mechanisms in place that gets rid of this blast.
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.
It's okay.
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 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.
Absolutely.
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, you 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 su refined sugars, the the obvious sugars, paralyzes what's supposed to happen in your brain, which is why I've heard Alzheimer's referred to as as diabetes of the brain.
Exactly.
A lot of researchers refer it to as type 3 diabetes.
But you know, it's so 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 it's a uh the acronym stands for uh 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 there reduces your risk for diabetes as much as 80%.
80%?
80%.
Now, diabetes is very strongly correlated with Alzheimer's.
So they're right there, you have a way to actually abstain from the risk, lower the risk.
That's why the diet that we choose, the the what we focus on is the low glycemic vegetables.
The kind of vegetables that are uh artichoke, uh asparagus, broccoli, beets, and our favorite sweet potatoes.
Sweet potatoes.
They're amazing.
And there are many others.
Yeah.
So these are all foods that I think you can make one.
In fact, we can give you a grocery list, the Sherzo has 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 talking about.
And you can get the whole grocery list on Dr. Raz.com.
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.
So we're gonna start off with one that's gotten a lot of uh popularity, turmeric.
Now, why is this so important?
So turmeric and one of its components called curcumin is an anti-amyloid power house.
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 almost.
Just like that scrub brush that we saw.
So it's an incredible thing to add to our daily uh meals.
So curried foods have this.
Yes.
Is this why we think folks in India might have lower incidence of Alzheimer's?
Definitely.
There's been studies that have measured that to see how much they uh you know 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, but 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 fats.
The vitamins are magnesium, selenium, zinc, uh, we have the vitamin B's, 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 uh in isolation.
But when they work in synergy, and this little seed, they are the best thing you can add to every food.
All right, and finally sauerkraut.
Now, now listen, all couples fight.
Even if they're doctors and you know, dealing with the same disease, they fight.
But here we had a very big schism between the sherzys.
Take it away.
Yeah, so it's it's the love it or hate it probiotic.
I know some people don't like sauerkraut.
Huge.
But 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.
She hides it in everything.
He you have no idea what you're doing.
I've tricked him.
Yes, even in my toothpaste.
I mean just coiling you around.
Yeah, absolutely.
Look, if if you don't like sauerkraut and turmeric's not your thing, it's not making you lick your lips.
I get it.
But take a look at that Cherzai'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 gonna show you how to make this and other amazing anti-Alzheimer's meals when we come back.
All noise.
The hidden health benefits of apple cider vinegar, you haven't heard.
All nuance.
That's coming up tomorrow.
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 Shai, took everything they learn 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 gonna remember it.
You remember that you ate the food many, many years from that, because you're not gonna 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's it's 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 back protein.
That's that's incredibly important.
The sap is plunking up in your face.
Absolutely.
So that's that's important.
Now, the wonderful part of the um uh of the uh the what we use as a replacement for cheese, which is the uh nutritional yeast, is wonderful because it has the 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.
You would never never know that, guys.
Yeah.
Ever.
And again, I would add this to anything.
It's a wonderful dish.
Alright, so the base is this shapeshifter tofu.
How do you how do you handle it?
So you get tofu in these blocks from the grocery store, and all you have to do is just you know, take it out of the container.
It's usually in a water uh-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 a little, since you got all this tip from me.
Let's do it.
So take some uh 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, right?
I use this, you know.
I'll use a 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 um get into each and every uh crevices and make it flavorful.
It's really easy.
Simple, easy to do.
And I tell you, I'm gonna pass this around in the break.
You're not gonna know there's not cheese in this thing.
All right, next, for lunch, you guys manage to get two brain boosters into it at once.
They've got two uh sauerkraut and they've got turmeric, and they put it into a macaroni and cheese without losing the traditional rich flavor.
So take a look at this, super simple.
So take a look at this.
So take a look at this.
must throw you guys up.
That looks fantastic.
It is incredibly filling.
I mean, this is not rabbit food.
When we when she makes this food, we are full for the night.
All right, next up for dinner, cauliflower steak with Premini mushroom gravy, sweet potato mash.
Ugh.
Sounds amazing.
It doesn't look like thai food to me, right?
You guys in this in the cauliflower steaks, not see that?
No applause.
They're very honest here.
Right?
Now, I get 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.
Yeah.
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, so what you do is you take the cauliflower and you get rid of all the the stems and the leaves at the bottom, and you make sure that the core is intact.
So we're gonna do this one at a time.
This is usually my job.
I'm the I know.
I have a similar task.
And why do you have to leave the core at 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.
Okay.
And then what you do is you basically um cut it into about an you know, an inch and a half, uh 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 can paint with that.
You can paint it, yes.
Let's let's paint.
Let's go ahead and do some.
Yeah, you got you guys paint.
All right, I'm gonna actually uh put it on top of the um on the clock cauliflower like this, making sure that there's just a lot of herbs and that olive oil.
And through the magical 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 it's uh it's a humble steak.
It doesn't really And it looks like a brain.
It does.
Yeah.
It looks like your brain.
It's a neurology can attest.
And you 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.
Um, you know, especially with the herbs, it can proudly take the centerpiece off any table and your brewing cells will thank you.
We come back.
We're rounding out this Alzheimer's meal plan with a delicious snack and dessert that's gonna keep you full.
This may be the best part of the whole planet.
New investigations, true crime cases, and the biggest stars.
All November, only on Oz.
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.
Alright, so this is fantastic.
I've already tasted it.
But I want you to think of this next dessert, which is a piece de resistance.
Just a special little thing.
It's key line pie.
Dean, really?
Are you serious?
This is absolutely my favorite.
This this goes without saying.
Are you trying to attract more patients or help them?
No, this is actually doing, you know, doing both because they're coming to get the recipe instead of uh a recipe for uh uh medication.
This 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, preteen kids.
There would be a revolution in our house if the food didn't taste well.
That's true.
So this is why this is important.
Can you tell there's no dairy in it?
No, I can't.
In fact, 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.
Thank you.
So you like it as much as I like this.
Oh, which is really good.
Happiness in the audience.
Best success.
We're gonna put all these recipes in the full anti-Alzheimer's wheel plan on Dr. Oz.com.
Let me see.
I shouldn't you guys did a wonderful job pulling all this.
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 scene 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 hay ride 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 Solis 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 the she and the delicious that are obsessed.
I mean obsessed with pumpkin spice.
I get it right, but why are you guys so big on this stuff?
Why is this craze gotten so massive?
Dr. Eyes, pumpkin spice time of year is basically an American holiday, and it starts in July.
That's how it rolls now.
Am I right?
Am I wrong?
No, totally.
When it's high ground 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.
See, some of these products are only available for like six weeks, like two months, so everybody needs to get on the extra.
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 gonna break it down for you in a little bit.
You're gonna see how we get really, really crazy stuff.
I mean, I'm not gonna give anything away, but it's about to get a little bit weird in the pumpkin spice worlds.
But I'm gonna 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 gonna take this with me if you don't mind.
All right, do it.
Let's start off.
We got a food scientist with us.
Taylor Wallace is joining us.
At the deconstruction table, is gonna 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'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 pump.
So let's go through this.
I'm gonna 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 these 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 uh 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.
So these are the main flavor compounds that are naturally present in different types of spices.
For instance, cyanamic aldehyde is the main flavor component in cinnamon.
Uh, eugenol is present in cloves and allspice.
Vanilla is, of course, the main component of all natural vanilla extract, and turpenoids 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 uh 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 sort of tasty.
You put them in a donut, I'm all in.
So I'm gonna 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 and 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 Dr. Taylorwash.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 it's good for you.
But first, a quiz as we go to break.
Which of these pumpkin spice products is fake?
Pumpkin spice pizza.
Pumpkin spice beef jerky.
Pumpkin spice salmon.
Pumpkin spice deodorant.
Coming up the pumpkin spice craze.
Find out what's really in your favorite pumpkin spice foods and which new products are worth trying.
Which of these pumpkin spice products is fake?
Pumpkin spice pizza.
Pumpkin spice beef jerky.
Pumpkin spice salmon.
Pumpkin spice deodorant.
We're back with your food deconstructive pumpkin spice foods, that is, and my go-to tester, Renatha, is joining us now.
Which of those foods I just gave you if you think is fake.
Okay, um, you know, a lot of those are pea, but one of them is definitely some BS, okay?
So I think it's the pizza.
It's the pumpkin pizza.
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.
Because the answer it turns out is beef jerky.
Oh.
Imagine that, beef jerky, to our knowledge, there's not yet been a pumpkin spice beef jerky, but the rest really are real.
So we got Joanna Saltz back and her team from Delishhead.com have been taste testing pumpkin spice products all day long.
They're actually gained weight on our set, trying to figure out which ones are worth trying.
And you happen to love pumpkin spice pizza.
I 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.
Give a little taste.
Oh that was a bad idea.
Yeah, good.
That was a bad idea.
Maybe we need to chill it for you 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.
I'll pump gum.
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.
We couldn't get on top in this.
What would it taste like?
I want 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.
You know what?
This tastes a little good.
This is actually, yeah, I like this.
And that's soaking.
And I'm not a lot of people think I'll be, you know, playing around, but no, this really tastes a little good.
Well, you're right, it's like raviology.
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 gotta trust us on this one.
But let's go over here.
All right.
You want to give it a test?
Ugh.
It's easy.
You can.
I have easy access to my arm about my face.
Have a smell.
Have a smell.
It smells good.
This could work also.
Yes, I'm fall friends.
Exactly.
Fall fresh.
All right.
So that the first table are the ones you never in a million years you think they put pumpkin spice.
This is the 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.
Mm-hmm.
You could kind of get on board with something.
These are good too.
Right, right.
It's a little chewing.
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 this is a favorite.
Yeah, this is delicious.
And I really love this.
Exactly.
Ice cream.
Let's go.
Now wait a minute here.
We gotta watch this.
Cereal.
And ice cream.
There's my robot.
This is professional.
The professional eaters.
it's a professional.
And then we got pumpkin spice peanut butter.
I mean, honestly, these are these are not so crazy, but for Bassett Delish, the pick for us, our favorite was the ice cream.
And I'm gonna have to find out what you guys think.
Well, the ice cream is the winner.
Right.
All right.
And smile with the cereal.
Take one more bite.
We're gonna 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 none nothing here really surprised us.
This is exactly what pumpkin spice.
Pumpkin bread was made for.
But you do how they added pumpkin spice.
They added pumpkin spice pumpkin to this actual low fat yogurt.
And this is Greek.
This is Greek.
Oh, this is actually really good.
I'll tell you, hold on.
Oh, wait, wait.
Professional here.
Professional Renata, but I'm telling you, she's gonna like that.
I know her taste buds.
Oh, yes.
So good.
Isn't it good?
Coast.
I'm not so surprised.
I would not have expected the yogurt to be the sweetish shorter, but that makes it more savory.
Well, what's really nice, I think about it.
What's extra great about this one, and this one's really our pick for both 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 put the yargot on top of the English.
I mean, we're gonna try all this.
This is too much for me.
This is too much for me.
You need to go to work for the goodness.
Call me.
It's okay.
She's busy, she's busy.
All right, still, 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 the delish.com guys that shows you how to make a fall condiment that turns any food into a pumpkin spice food.
Thank you.
This is the season for everything.
Pumpkin.
And get ready, we have the ultimate pumpkin dessert from my good friend Martha Stewart.
Come on out, Martha.
Oh!
Pumpkin pumpkin.
Hello.
I love having you here.
All right, spall, pumpkin.
Everything pumpkin.
Why do you love pumpkin so much?
Well, I grow pumpkins, and I like the taste of pumpkins, and they're good for you.
Yes.
Almost all orange things that have carotenoids in them.
It's one of the most important vitamins for us.
But the taste, to get it really right.
You need spice.
Yeah.
So we we're gonna make this beautiful.
Look at this beautiful pumpkin loaf with pumpkin seeds.
Oh.
And it's very, very easy.
It's a quick bread.
And um, and in the bowl here, we have all our dry ingredients.
Flour, allspice, nutmeg, baking powder, baking soda, uh, some kosher salt, and a cup of sugar.
So you can whisk that together.
So these that's all this part, the dry part.
Yeah.
All right.
And the recipe is right on your website.
Yes.
And it's also in our magazine.
So one and a quarter uh 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.
Uh I don't I have very few cans in my pantry.
You think it tastes better or just good.
No, it works perfectly.
It tastes good.
And uh 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 break eggs in there for me.
These are Martha's eggs, but no, no, these.
Already.
Those are mine too.
But those are hard boiled.
Oh, they are.
Thanks for warning me.
That would have been ugly.
Why don't you try cracking one of those too?
Let's take the dark one as well.
Yeah.
See, it's perfect.
You're perfect.
Trickster.
All right.
Yes.
So put that in.
Surgeon's, of course, always do this with one hand.
Okay.
So three eggs.
Completely unimpressed.
She's gonna order a top of fresh orange juice.
Always use fresh orange.
Let me see how you crack an egg.
Let me just see.
I want I want to.
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, calcium.
Sorry, it's crunchy and unnecessary.
One whole stick of uh unsalted butter.
Add that into the mix.
And you can 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 gonna 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 that.
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.
Let me see this.
Yeah, I'm just 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's bigger.
Look and see.
Is it really bigger?
It is definitely bigger.
Hers is bigger.
Hers is bigger.
Okay, so get it get it all out of there.
And then just gently whisk that together so you incorporate the dry with the wet.
Perfect.
Okay.
And this doesn't take very long to make, too.
Oh, yeah.
It's better to do it with this, because um, because that's gonna 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.
You would have been a good surgeon, Martha.
Oh, I would.
You know, I was gonna be a doctor if.
You were?
I was, but then I decided I would be a veterinarian.
Because I I really like taking care of animals more than people.
And uh I'm a very nurturing to animals.
But then I got somehow way laid into lifestyle.
Now you're not nurturing the people?
Of course.
I think I nurture them with food.
Exactly.
You would have been a doctor just fine.
Okay, so now that if you want you to know, scrape all the dry, get you want it to look just one color.
And then you have your loaf pan.
This is a typical bread pan, uh buttered and lightly floured.
Okay, I I still see a little bit still sick.
Doctor, you're you're not gonna leave any little thing left.
Your operating room is pristine.
Yes, as yours is.
All right.
Sure.
Okay, now now this can go into here.
Ah.
Yes.
There we are.
Yes.
Yeah.
One color notice, everybody.
This is kind of skill.
But you have it.
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.
Yes, now you just put it 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 and so this adds nutrition too to have these lovely uh papitas.
Which are which are, you know, holed pumpkin seeds.
Lots of zinc.
Oh, yeah, here we go.
All right, now here's a question.
You know what I'm gonna do?
What do you think?
Oh my goodness.
This is so good.
Come in over here.
You cut I'll go.
Let's go to the audience.
Oh, yeah.
Wanna try?
The recipe, by the way.
It's 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 a taste if you like it.
We chopped it up for you.
Watch her, she's armed.
There.
Now I want some honesty out there, guys.
Honesty.
Tell me what you think.
I think the flavor's just spot on.
What do you think?
Amazing.
The happy customers.
Up next!
A bonus pumpkin dessert.
You dropped it on the ground.
Oh man, you must cut me.
A bonus pumpkin dessert you can make in your slow cooker.
You're gonna want to see this.
Give me that knife.
God, you're all noise.
The hidden health benefits of apple cider vinegar you have incurred.
All nuance.
That's coming up tomorrow.
We are back with Martha Stewart for an extra 30.
She is 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.
Look at the picture.
That's so beautiful.
It is, it's beautiful.
And um, and here's uh 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 uh steam bath inside.
So there's water here.
Right.
Make believe this is filled with first uh ginger.
Um this is a ginger snap crust.
Oh and pumpkin.
So this is the bottom.
That's the bottom pumpkin pumpkin, cream cheese, eggs, uh, some spice, and uh 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 can you use balls of steel too?
You could, if you have them.
If you have them.
Oh but this this prevents this prevents the uh the um metal from from cooking too too fast.
You know, you see?
So that's the way you can.
I'm having trouble focusing.
Oh Martin Mester, God bless you.
So what a taste?
Yeah, I'm gonna taste this.
You know what?
Let's grab some of these.
The everything you make is so darn good.
I really appreciate it.
And she by the way the recipe cheesecake made with pumpkin, it's so good.
Oh.
And ginger snacks.
Come on, it's true to the audience.
We're shares again.
Okay, right, right.
Happy to healthy starts at home.
Such a good woman to have.
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