Participants: Nyse Collins (Host), Brenda Kemp, Evita Tezeno
Series Code: TOP
Program Code: TOP000001
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00:01 Have you ever wondered how to prepare healthy food that
00:03 actually tastes good? Well, stay tuned while 00:05 Eveta Tezeno, Brenda Kemp, and yours truly Nyse Collins 00:08 show you just how to do it and give you a Taste of Paradise. 00:28 My name is Eveta Tezeno, and my name is Brenda Kemp, 00:31 and we are so glad you joined us today. 00:33 We will be sharing with you Living Food recipes, 00:37 and what are the benefits of "Living Food." 00:40 They are high in enzymes and nutrient dense, 00:45 and today's recipe is a Spinach Avocado soup. 00:49 The ingredients are: 01:13 So let's begin, today we will be using a Vita Mix. 01:19 We have the two cups of spinach, the green onions, 01:38 one small avocado, some thyme, one tablespoon of Olive Oil, 02:00 one apple, some sea salt, cayenne, and some roma tomatoes. 02:17 Now we have the four cups of water, and then we blend. 03:01 And there we have it. 03:16 So there you have it, Avocado Spinach Soup. 03:19 Wow Eveta, that looks really good, and it's healthy for you 03:23 too. Yes, it's very nutrient dense. 03:27 Oh Brenda, what are we going to make next? 03:29 We are going to be making Avocado Kale Salad, 03:52 So let's go ahead and get started. 03:54 We will be using green leafy kale today. 04:05 Brenda, most people think that kale is garnish. 04:07 Kale is a garnish but kale is also very delicious 04:11 to eat. So what we are doing now 04:14 is we are de-stemming the kale, and we do this so it is easy 04:25 for us to chop. I'll take that for you. Thank you! 04:32 And what you do is grab you a bunch like this, 04:37 then you begin to cut it. We are kind of slicing it 04:46 very thin. Wow, that smells good. Yes it is very good. 04:57 What are some of the benefits of kale Brenda? 05:05 Well kale is high in vitamin A, vitamin K, vitamin C, 05:10 potassium, and also Folic Acid. 05:19 This is a real simple dish, it doesn't even need equipment 05:22 to make. Let's do it like that. I'll take that out of your way. 05:31 Thank you! Ok, so to start we will need our two tablespoons of 05:36 Extra Virgin Olive Oil, and then we have our Sea Salt, 05:44 and then what we do is we massage the kale. 05:52 Why do you massage the kale? 05:57 We massage the kale so that it breaks it down so that 06:00 it is easy to digest. Kale is very hard to digest 06:04 if it is not broken down like this. 06:11 A lot of people don't know that they can eat kale raw... 06:14 You know I've seen many recipes and it's been cooked. 06:18 Yes, this massaging also gives it the appearance 06:21 of being cooked. So you do this for about a minute or so. 06:28 Really getting in there and working it. 06:32 Well, it's going down already. Yes, we started out with a 06:35 pretty good size bowl of it and it's really breaking down. 06:42 Can kind of getting messy. OK! 06:52 I think that gives it pretty good. Ok, so we are going to 06:57 add...We're going to add some lemon juice... 07:04 Thank you! Massage it just a little bit more, 07:10 can you give me a clove of garlic? Oh ok! 07:13 What do you want me to do with it? 07:16 Using our garlic press, we are going to press that right on in. 07:30 Mmmm! The garlic really smells good. 07:32 I think the garlic kind of gives it an extra kick. 07:35 What's the next ingredient? Let's dump in some of the 07:45 green onions. 07:47 I'm getting these cherry tomatoes chopped for you 08:00 while you are doing that. Um-humm! 08:03 I love cherry tomatoes because they are so sweet. 08:11 Ok! Then we are going to add in our avocado, 08:17 half of avocado, and this is when it really gets gooey. 08:23 Laughter! Mmmm! Smells so good! 08:36 Still massaging! And you actually don't have to massage 08:43 all of the kale in completely into the kale...The avocado! 08:47 The avocado? Oh yeah! 08:52 You can leave a few chunks in there. 08:55 Ok! Then last, we are going to add in our cherry tomatoes, 09:03 just for decoration. 09:10 Just kind of mix that around like so. You know what, 09:16 this is a good dish to bring to a picnic. Yes, you will "WOW" 09:20 people with this dish. Remember the first time we went 09:23 to that raw food meet over in the... and we brought this 09:27 dish, everybody loved it. This is the dish that really 09:31 got you and I going raw. Yes it did! 09:33 Ok! And there you have it. Avocado Kale Salad. 09:44 Welcome to the V.I.P. room! The most important room there is. 09:49 The question is, do you know what the V.I.P. room is? 09:52 Well, many people think of the V.I.P. room, they think of 09:56 maybe a special place in a certain location where 10:00 only the "Elite" goes to. They may think of sometimes 10:03 people think of a club, or maybe a country club. 10:06 There is always a V.I.P. section... Matter of fact 10:09 even when you go to the airport, there is a little 10:10 V.I.P. room for those who fly all the time and items like that 10:14 and so, that is not what I am talking about here today. 10:17 I am talking about the V.I.P. room of your home. 10:21 So if I ask you what is the V.I.P. room, many people will 10:24 ask...or answer and they will say, well maybe it's the 10:27 bedroom, you know, where the family is made. 10:29 And that's very important, but that is not what I want 10:31 to talk about. Some people also think of the bathroom, 10:34 and it is very true, if you don't use the bathroom, 10:37 you are going to be in big trouble. 10:38 But that still is not the V.I.P. room. The V.I.P. room 10:42 is the kitchen, you use it you live, you don't, 10:47 some people say, you may die. And so we want to focus on that 10:51 today, not just because it is all about cooking 10:54 and different items like that, but a lot of relationships are 10:56 built in the kitchen, which I believe is the V.I.P. room. 11:00 You spend time with the family, you eat together... 11:03 There is an old saying, those who pray together, 11:05 stay together, but I also believe, those who eat together 11:08 stay together. And you do fun things in there. 11:11 Another reason I believe why it's the V.I.P. room, 11:13 if you don't use it you are going to be in big trouble. 11:16 A lot of people that don't use that V.I.P. section, 11:18 which is the kitchen and they go out and have fast food... 11:21 I remember somebody telling me, if you eat fast food, 11:24 you live a fast life. You are here today... 11:26 Remember the old saying, Gone tomorrow! 11:28 I would like to change that, Gone Tonight! 11:30 So be careful that we don't get into that other section. 11:35 Well, let's start to use the kitchen. 11:37 I remember a long time ago when I used to be young, 11:39 I don't think you all were around back then, 11:41 I learned a lot of things in the kitchen. 11:44 We learned how to cook even granola, we learned how to make 11:48 some pasta, we learned how to make rice and all of that 11:51 good stuff. Of course we made a mess, we were children, 11:54 but actually it was the best memories. Why, because now 11:58 I have the opportunity to cook and I learned it when 12:00 I was hanging out in that room. 12:02 Matter of fact, one of my friends was just telling me here 12:05 why is the kitchen also very important? 12:07 Because it will save you some money. You eat out... 12:11 Matter of fact, one of my good friends was talking about 12:14 the other day...He is always in debt...Oh I don't have 12:17 money this, and I'm always broke and the man 12:20 works almost 60- 70 hours a week. Why is he always broke? 12:24 And so we started to look at some of the things that he was 12:27 doing...The first thing is I asked him where do you eat 12:30 breakfast? He says, I pick it up at the local shop. 12:32 Where do you eat lunch? I pick it up here. 12:34 And where do you eat dinner? Oh, I go out there. 12:36 Right there...Let's do a little calculation if you don't mind. 12:40 The average meal, let's say lunch, is about seven 12:43 or eight dollars, I know this big promotion now about the 12:47 five footers and the five dollars, and get everything 12:50 for five, but watch this. Let's just say it's just five. 12:53 If I eat out...Let's say I work five days a week, and I spend 12:57 five dollars a day, and I know you all just don't spend 13:00 five dollars a day, cause when I used to eat out 13:02 I would get that meal, and then I would go ahead and add 13:04 something on to that. Maybe a cookie, or a little bag of 13:08 chips, or you remember the old thing the super size it 13:10 and all that good stuff... Let's just stick to five though, 13:14 Five time five is 35, no 25, and so you add that up 13:20 and you go how many weeks in a month? Is four weeks in 13:24 a month, so let's go 25 by four, that's $100 right there 13:29 and you go ahead and multiply that over how long? 13:32 Twelve months in one year, and that's what, $1,200, 13:36 and that was just on lunch, and I know we just don't 13:40 spend five. We're not talking about sometimes when we eat out, 13:43 with breakfast, or even dinner, and all those items, so you 13:46 can take that and multiply that is 3,600, 4,500. 13:51 Some of us, even myself, I used to spend $5.00 a day 13:54 getting that special... you know that little drink that you 13:57 get you know, with all the extra whipped cream on top, 14:00 Thank the Lord, I don't do that any more. 14:02 But we spend so much money because we are not using 14:05 the V.I.P. room, so let's get back home. 14:08 Let's spend some time, and I know a lot of people say, OH 14:11 I don't have time to be cooking and time to do this, but 14:14 watch this! If you don't take the time out now, 14:17 you will have to take the time out later. 14:20 Unfortunately later, is when we are sick. 14:24 Unfortunately later is when somebody else has to take 14:27 the time to take care of us. So let's start making some time 14:30 in our schedules, in our lives, to use that kitchen. 14:34 Matter of fact, I was just reading a report, 14:36 everybody's spending thousands and thousands of dollars 14:39 on upgrades to their kitchen, but nobody is using the kitchen. 14:42 Matter of fact, don't even upgrade the kitchen if you 14:45 are not going to use it. Go ahead and use that money for 14:47 something else, but if you are going to spend the money on 14:49 the kitchen, then go ahead and put it to use. 14:51 So today we want to focus on that and we want to focus 14:55 on one meal that we usually do around the kitchen, 14:59 and one meal that we focus on around the family. 15:03 And we do it for holidays, we do it for special occasions, 15:07 and stuff like that, but everybody always says Ahh! 15:10 that recipe is usually not the best because it has a lot of 15:13 fat and stuff like that, and you all know what I am 15:16 talking about. It's the stuff with the little stringy items 15:19 that you have to boil it and do all of that stuff. 15:21 Yes! and you put all this cheese on it, I'm talking about 15:24 the Mac and Cheese Pie. It's in every meal, 15:28 we see it all the time, especially with family settings, 15:31 but today we are going to learn how to make some mac and cheese, 15:34 It's going to be economical, it's going to be nutritious, 15:37 and praise the Lord, it is going to taste good, 15:41 and so go ahead and get your stuff ready, get your pens out 15:45 we are going to make some notes today because we are going to 15:47 make Mac and Cheese Pie that not only is healthy for you 15:50 but it tastes good and you get to do it in the V.I.P. room. 15:54 So here we go, Mac and Cheese Pie coming right up 15:57 and it's a simple recipe that everybody can do. 16:00 All you need is: 16:25 Now real quick...The reason why I believe this one is so 16:28 easy, and we try to make it very simple, it's because 16:31 the biggest downfall with every- body who is trying to live a 16:33 healthy lifestyle is...Oh man I don't have all the ingredients 16:38 and we always stop, this is an absolute no-no, 16:42 no more excuses. Keep rolling with the recipe, 16:44 use what you have and just improvise, and so we try 16:47 to keep it real simple for you here today. 16:49 What we are going to do with that one box of 16:52 whole wheat macaroni is we are just going to go ahead and 16:54 boil that, you all are experts already, so I don't need to 16:56 show you how to go ahead and cook macaroni... 16:58 Whole Wheat... Matter of fact, when you go ahead and cook it 17:01 you need to just cook it just until it's tender, 17:04 because we are going to go ahead and bake it a little bit. 17:06 So if you cook it until it is like to soft and stuff, like a 17:08 how you normally have it and then you bake it again, 17:11 instead of having macaroni and cheese pie, 17:13 you would have like macaroni and cheese mush, 17:14 or something of that nature. 17:16 But you all already know that so no worries about that, 17:18 and because of time, we went ahead and prepared it for you, 17:21 so I have my tender macaroni... whole wheat macaroni. 17:26 After it's cooked, you just go ahead and drain that out 17:30 real quick and so this is the little excess... 17:32 and that's the cool thing about macaroni, if you make more than 17:34 enough, you can make a salad out of it, you can do different 17:38 things, so that is the excess here. We already have... 17:40 What you need is a casserole dish, and this casserole dish... 17:44 preferably clear, I like the Pyrex ones...Why, 17:48 because one of the first steps in digestion, 17:50 it has to be visual, ok. And I am going to show you 17:54 the finished product here in a little while 17:55 so go ahead and put it in one of those items. 17:58 You take a regular blender or whatever you have... 18:00 you get that going. I have my two cups of raw cashews... 18:05 A lot of times you can rinse it...man if you see where these 18:08 things are grown and how people harvest them... 18:09 People walking all over it with their feet and stuff, 18:12 you'd be washing your stuff from now on. 18:14 But you go ahead, you add that, two cups, really simple, 18:19 then we are going to go ahead and add the rest of the other 18:22 ingredients. We have the salt, this is preferably sea salt ok. 18:27 People don't catch a heart attack, I know this quite a bit 18:29 but I'm going to explain because nobody's eating the whole 18:31 macaroni and cheese pie at the same time. 18:34 So a little salt is not going to cause any problem, 18:36 then we have some garlic powder, we have onion powder as well, 18:42 and here's the cool thing about it... 18:44 we're just doing this because we have to do it on TV, 18:46 but if you are at home and you don't have 18:48 onion or garlic powder...Where did onion powder come from? 18:50 It came from the onion, take a piece of onion, drop that 18:52 in there, the garlic powder, just take the garlic or two... 18:55 just take it easy, not too many because you have to talk 18:58 to people afterwards and so we don't want a riot 19:01 in the place because of our breath... 19:02 and so you can just drop the fresh garlic in there actually 19:05 I will tell you this quietly, I think that's even better. 19:08 So go ahead and do that... Lemon juice, we'll pour the 19:11 lemon juice in there, really simple, and 19:13 nutritional yeast flakes... People you get your vitamins 19:17 especially the B12 from that, and you can do it before 19:21 or after, then you add the water. 19:22 If you noticed it said three cups of water divided 19:25 and it depends on the blender you have, ok. So you can 19:29 pour it there...If you pour to much water, you may have 19:33 a problem depending on your blender of grinding up the nuts 19:36 and instead of having macaroni and cheese pie, you have 19:37 macaroni & cheese cashew pie crunch, or something of that 19:41 nature...So you want to go ahead and put in less water so 19:44 it could blend properly, and then you have your red 19:48 bell peppers. I have a quick question for everybody who is 19:50 watching here today. What is the highest source of Vitamin C? 19:56 Highest source of Vitamin C. Now I know you are all thinking 20:00 well you know maybe oranges or grapefruit or lemon and lime, 20:03 and you all are probably saying, obviously he is going to tell us 20:06 it's red bell peppers. Red bell peppers, not the number one 20:09 source but it's very high... Number one is called actually 20:14 Acerola Cherry! You eat this cherry, it tastes like a 20:17 vitamin C supplement, it burns your mouth... 20:19 But number two on the list is Sweet Red Bell Pepper. 20:24 Let me repeat Sweet Red Bell Pepper, everybody see it! 20:28 This one here, I'm telling you This is an amazing fruit because 20:32 it has so much Vitamin C... Matter of fact this 20:34 Sweet Red Bell Pepper has almost four times the amount 20:38 of Vitamin C than an orange and a lot of people don't know that 20:42 now a lot of people will also ask, well what about the 20:44 green one, or the orange, or the pink, or the yellow. 20:46 Now they got purple ones these days, I don't know about those, 20:49 I only know what we studied, and we found out the red ones... 20:52 Matter of fact, the red one is a sign that it has actually 20:55 ripened. The green ones are unripened Bell Peppers, 21:00 and so the greatest amount of Vitamin C will be found 21:03 in the red ones. A matter of fact, that's why they are 21:06 giving the green ones away at the supermarket. 21:08 A lot of people are like, well the red ones are expensive. 21:11 Why, because it costs the farmer man more time to grow it. 21:14 Matter of fact, if you leave the green one on the vine there 21:18 for a little bit longer it will actually turn red and so the 21:22 farmer man is like well, if it's going to cost me more 21:25 time, I'm going to charge you more. That's why these sometimes 21:27 are worth almost 3 or 4 dollars a pound and it's... 21:30 To me, I think it's extortion, but that's why... because 21:33 we can grow our own garden at home, so you will never have 21:36 to pay for this again. But, if you don't have your garden yet 21:39 go ahead and buy this, it's worth every last drop 21:42 because of the Vitamin C, and that's why we also put 21:45 roasted red bell peppers, because these actually... 21:49 in this container that I bought, it had about 3 or 4 in there 21:53 for only $2.98 or something of that nature, 21:57 and so it was actually cheaper than the fresh one. 22:00 The fresh one is always better, but if you can get it like that, 22:02 no problem, no complaints. So you put all of them in here 22:06 and we will just turn it on, so bear with me real quick. 22:37 No watch this, you want to blend it till you don't hear that 22:40 crispy, crackling sound, that means that the cashews have 22:43 actually been blended properly. Blend it until it is nice 22:46 and creamy, if you have a regular blender, take it easy 22:48 on the blender don't burn it out, stop and go, stop and go 22:51 as you want...and if it kind of gets like congested in there, 22:54 that's why you have an additional water to add. 22:58 But if you all don't mind, I like my mac and cheese 22:59 thick and creamy. If I want it on the stove top, 23:02 I'll do something else... and actually you can do stove top 23:04 just add more water and put it on the stove and keep mixing it. 23:06 But I like it nice and creamy, so I am not even going to add 23:09 that excess water there, and now I have nice cashew cream. 23:13 It is real simple how you do this. You go ahead...you take 23:16 your casserole dish, you take that cashew cream... 23:19 Oh my goodness! Look at this! 23:21 This is good stuff right here... and you pour that on there 23:25 and you all are like wait, you have more cheese than macaroni, 23:27 and that's how we do it back home. 23:30 This is actually so delicious, people won't even know it's 23:35 made from cashews, and because I have quite a bit, 23:38 I am going to go ahead and take some more cooked macaroni 23:42 and I am going to pour that on there, and what you want to do 23:45 is you want to mix that in there. 23:47 I like to use the kind of pasta that I would normally use 23:50 is the Rotini, the little spiral ones here... 23:52 You can use the elbows if you want, 23:54 whatever works best for you, but I like the Rotini because 23:57 then it gets all in it you know, and it holds it properly 24:02 and so let me put this down and mix that a little bit with 24:07 my smaller spoon. So you mix it properly and I think I have some 24:12 more cheese over here, so you know me, I don't like to waste 24:16 anything, so I am getting every last drop of cheese. 24:19 And you mix it in there properly, like I said you can 24:22 use the elbows, it's just that the cheese may not get in 24:25 the elbow so you will have an empty elbow 24:27 if you ever heard of that before. 24:28 Umm! And so you put it there, now you can stop here 24:35 and take it and put it in the oven, ok, you put this on the 24:41 oven 350- 375, follow the instructions there, 24:46 Ill go over this to give you something better. 24:48 So you take this, you put this in the oven, so if you don't 24:53 mind, giving me a second. Now we don't have all day to go ahead 24:56 and bake it, and it doesn't even take that long to bake 25:00 Matter of fact, one second. One lady said, I was making the 25:03 macaroni and cheese pie, but I was so hungry that I couldn't 25:08 wait for it to finish. So I said, "what happened"? 25:11 She said I pulled it back out of the oven and had started 25:16 eating it. I said, was it done? She said no, and she says 25:19 "am I going to get sick"? I said "why would you"? 25:22 It was just cashews, some lemon juice, onion powder, 25:25 garlic powder, and some stuff like that, no problem, eat it. 25:27 But you know what, if you made that other macaroni and cheese, 25:31 the one like grandma, you may get sick. "Why!" 25:33 Because she put a whole bunch of stuff in there, 25:35 and if you have to let it cook properly, because if it doesn't 25:38 cook properly, then it is going to cause other problems. 25:40 So let me get the other finished product one that we have here 25:43 for you...Now I don't want to show you because people my want 25:47 to order it and I'm trying to have this later for dinner, 25:52 but my dinner is lunch actually. And this is actually the 25:56 "Mac and Cheese Pie." As you see here, we got it a little 26:00 crispy and let it bake properly. What you do is you let this bake 26:05 in such a way that it gets really thick and you can see it 26:10 right here, look at this. Right there, simple, easy. 26:13 Don't worry, it's not going to fall. 26:15 Imagine if it did fall. But no, it won't fall on you 26:18 because it is nice and thick and hardy, 26:20 and here's the good thing about it, it's almost as good 26:23 as grandma's. "Almost!" Ok! And why do I say almost? 26:27 Because grandma's is not as good as this. 26:28 Because this one here... Did you ever notice when ah, 26:31 Thanksgiving and stuff like that, we'll come and we'll take 26:34 a slice of her macaroni and cheese...She will put like 26:36 five different cheeses in there, matter of fact, she will crack 26:39 a couple of eggs, milk, and all this stuff, and a whole 26:42 stick of butter...I remember because I ate one piece 26:45 and I was whew! Lord help me. I ate a second piece and I 26:47 felt my hear actually like start to flutter... 26:49 Oh I don't know if it was my heart, but I just got so tired 26:52 and if you notice at Thanksgiving everybody just 26:54 knocks out after the meal, because I don't know if they 26:57 knocked out or the mac and cheese knocked them out. 26:59 But the good thing with this one is, it will taste good 27:03 and it's actually good for you. 27:05 So go ahead, put this out on the table Thanksgiving, 27:09 special holidays... Enjoy it! 27:10 Just don't tell anybody, this is the fake one, 27:13 and this is the real one, just put it out there 27:15 and let them have a good time. |
Revised 2014-12-17