Join host Carolyn Hennesy and her wide variety of co-hosts and guests as they explore the state, positive and negative, of animal care, conservation and preservation in today’s world. This show will be a realistic look at the benefits of zoos and sanctuaries, the need for species-wide positive reinforcement training, alternatives to poaching for taboo treasures, heroes of the conservation community, and myths of animal care. The show will also cover tangential topics such as veganism, pheromones and the faux-fur debate as well as highlighting those heroes at the vanguard and controversial villains. This show is for anyone anywhere who cares for creatures great and small, spotlighting exactly what a single voice can do to make a difference in the lives of animals and, ultimately, in the evolution of society and the planet.
Carolyn Hennesy Biography:
Hennesy joined Alan Ball’s critically acclaimed HBO series TRUE BLOOD for the fifth season and dazzled as the deliciously vicious “Rosalyn Harris,” fast becoming a fan favorite on the sleek vampires-meet-world saga.
Prior to TRUE BLOOD, Hennesy was best known for her memorable work as “Barbara Coman” on ABC’s COUGAR TOWN and for her Emmy nominated run as “Diane Miller” on ABC’s GENERAL HOSPITAL. Kids across America also know her as the hilariously haughty Mrs. Chesterfield on Disney Channel’s JESSIE. On the big screen, Hennesy’s credits include CLICK starring Adam Sandler, LEGALLY BLONDE 2 with Reese Witherspoon, and TERMINATOR 3 starring Arnold Schwarzenegger. Hennesy has trained and performed both nationally and internationally, receiving many accolades and honors in her over-thirty years of life in the industry.
Hennesy’s other endeavors also include a successful career as a writer. She created the wildly popular “Pandora” (Bloomsbury USA) children’s book series as well as penned the New York Times Bestseller “The Secret Life of Damian Spinelli” (Hyperion).
These days, however, when not on set, Hennesy has become a staunch animal advocate; her primary focus is elephants, which she has studied, filmed and fought for over the past four years, but her four rescue animals (three dogs, one cat) will also attest that she’s a lover and protector of smaller creatures as well. She has, most recently, lent her efforts to the documentary “Elephant In The Room,” which addresses the need for Positive Reinforcement Training of all animals (as opposed to abusive training) and is spearheading an interactive enrichment program for the elephants at the L.A. Zoo. In addition, she is privileged to lend her time and talent to a number of causes including caring for our wounded warriors and fitness for kids. She lives in her native Los Angeles with Liza Jane, Arbuckle, Sophie Tucker and Buster, the Wonder Cat.
The Marine Mammal Center. (Marinemammalcenter.org)
Zambian Carnivore Programme, (zambiacarnivores.org)
Niassa Lion Project. (niassalion.org)
The International Crane Foundation. (Savingcranes.org)
Zoo Conservation Outreach Group. (ZCOG.org)
Gibbon Conservation Center. (Gibboncenter.org)
International Rhino Foundation. (Rhinos-irf.org)
Sahara Conservation Fund. (Saharaconservation.org)
The Association of Zoo & Aquarium’s Conservation Endowment Fund. (AZA.org)
Orangutan Foundation International (Orangutan.org)
Elephant In The Room Documentary: (click here)
WHITE CHOCOLATE CARAMEL CHEESECAKE
1 3/4 cup dry almonds
5 Tbsp cacao powder
3 1/2 oz date paste (weight) = 1/4 cup
1 tsp liquid vanilla
1/8 tsp salt
You will be using your food processor for the crust. Add to the FP, the nuts, salt, vanilla and 1/2 the amount of date paste. Process all ingredients until the crust starts to rise on the sides of the bowl. Be sure to stop and scrap the sides down.
Repeat a few times until the nuts are broken down well. Add the remaining date paste and continue processing until the mixture is consistent. The final crust dough should hold together when you pinch it between your fingers.
Assemble the Springform pan with the bottom facing up. Opposite way from how it comes assembled. This will help you when removing the cheesecake from the pan, not having to fight with the lip). Lightly grease the pan with coconut oil.
Distribute the crust evenly on the bottom of the pan, using even and gentle pressure. If you press to hard it might stick, making it hard to remove slices. You can either just make the crust on the bottom of the pan or you can also bring it up the sides. It is up to you. Set aside while you make the cheesecake batter.
3 cups of soaked cashews (for a min. of 2 hours)
2 cups almond milk
3/4 cup raw agave syrup
1 tsp liquid vanilla
3 Tbsp fresh lemon juice
1/4 tsp salt
3 Tbsp lecithin *added at the very end*
1/4 cup coconut oil
1/2 cup melted raw cacao butter
Add to the blender all of the ingredients except for the coconut oil and lecithin. These will be added towards the very end.
Blend until nice a creamy. This can take 3-5 minutes. Stop the blending and add the coconut oil and lecithin . ** Lecithin – you can use sunflower liquid lecithin or the soy granules lecithin, but it will need to be ground to a fine powder. Buy non-GMO!*
Resume blending until all is well incorporated. Pour the batter into the Springform pan alternating with blobs of chocolate and caramel sauce. Fill to the top. Place your cheesecake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch. Decorate to your liking! Best to keep cheesecake chilled up until serving and put left-overs back into the fridge.
Chocolate Ganache* (yield 1 cup):
3/4 cup raw agave syrup or maple syrup
3/4 cup cocoa powder or raw cacao powder
1/3 cup virgin coconut oil, melted
1/8 tsp plus a pinch salt
Place all of the ingredients in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. It works really nice to place the ganache in a squeeze bottle.
1/2 cup of raw almond butter
1/2 cup maple syrup or raw agave syrup (maple syrup isn’t raw)
1/2 cup date paste
2 tsp vanilla extract
1/8 tsp salt
(*I personally find caramel and the ganache recipes make more than I need so I’ll take whatever is leftover and use it in other recipes or as a dipping sauce for apples or put it on raw ice cream!)