Taste of Paradise

Red Chili Linguine

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno, Yanira Gonzalez

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Series Code: TOP

Program Code: TOP000060


00:01 Have you ever wondered
00:02 exactly how to prepare healthy food
00:04 that actually taste good.
00:05 Well, stay tuned while Evita Tezeno
00:07 and your truly Nyse Collins show you just how to do it
00:10 and give you something better, A Taste of Paradise.
00:31 Welcome to A Taste of Paradise. My name is Evita Tezeno.
00:35 And, you know, I love pasta.
00:38 Pasta is just one of my favorite meals to eat,
00:42 but pasta is usually refined and it's not best for
00:48 if you're trying to trim it down a little bit.
00:51 But I have a pasta just for you
00:53 that will defy all other pastas.
00:57 It is made with zucchini, and it's spicy and it's yummy.
01:02 I'm making a Red Chili Linguine.
01:05 I work at a raw restaurant
01:07 and this is a recipe I adapted from this
01:11 but I changed it up a little bit.
01:13 So let's go to the ingredients.
01:16 For the sauce we need:
01:36 So we're gonna start with the sauce first.
01:39 Real simple ingredients you can make it
01:42 in a couple of minutes.
01:44 So we're gonna start with the red bell peppers
01:46 which is high in vitamin C,
01:49 and I'll use only red bell peppers.
01:53 Well, the color was not green,
01:54 because green ones are not ripe.
01:58 So I tend to just use the red or the yellow or the orange.
02:04 And we have Braggs.
02:06 Now if you have an allergic reaction to soy,
02:10 you can...
02:11 I told you before in other programs,
02:12 you can use soaked sun dried tomatoes
02:15 and you could use the water from there.
02:17 You could also put a little salt in it for you
02:20 if you want a little salt,
02:21 so that will replace the Braggs.
02:26 And we have olive oil...
02:31 And our nutritional yeast which is high in B vitamins.
02:40 And we blend it.
02:58 So now we're going to take the spinach.
03:04 And I forgot one thing, one of my favorites,
03:07 because you know, I'm a spicy girl.
03:10 I am putting a jalapeno pepper in it.
03:19 It was only a small one.
03:22 So we're gonna take the spinach
03:25 and we're gonna just coarsely chop it.
03:29 And spinach is high in iron.
03:34 And we should eat a lot of greens in our diet.
03:38 That's one of the missing things
03:40 that we have,
03:41 and you could take the spinach and put it in a smoothie,
03:45 you could juice it
03:46 or you could eat it whole like this.
03:51 And if you remember from previous shows,
03:53 we have spiralized zucchini.
03:55 These are like noodles, look at that,
03:57 this replaces the noodles in the linguine.
04:03 And I like to cut them up a little bit
04:05 'cause they're really, really long,
04:07 so you just break them up a little bit.
04:14 Put this chopped spinach in,
04:18 your carrots, your grated carrots,
04:25 your bell peppers.
04:26 So you're getting in a lot of extra vitamin C here,
04:29 because we it in the sauce,
04:31 and we also have it in the salad
04:35 or the linguine mixture,
04:37 and we have slice green onions.
04:43 Now we take this, take the sauce,
04:49 and we just want to drizzle the sauce over.
05:00 And combine all the ingredients.
05:03 Look at the colors, this is just,
05:06 I can't wait to eat this, this is great.
05:08 And look how quick it was.
05:09 It's a very quick recipe
05:11 that you can do and take it for lunch.
05:15 Have some friends over
05:17 and this would be also a great Sabbath meal.
05:23 'Cause it doesn't require too much work,
05:24 it's just real simple.
05:28 So let's plate it.
05:35 Those zucchini noodles are really, really long
05:38 so you wanna really chop them up before.
05:44 But this just looks just like pasta.
05:53 Look how beautiful that looks, all the colors.
05:57 Now I will always say to eat the rainbow,
05:59 and you have little part of the rainbow
06:02 right here sitting in front of you.
06:06 And here we have another fresh and fabulous recipe
06:09 from the kitchen of Evita.
06:12 And remember to live life fresh.
06:22 Happy birthday to you, happy birthday to me,
06:26 happy birthday to everybody, everybody loves birthdays.
06:29 Birthdays are the best,
06:30 we all love it and enjoy it as if Nyse Collins,
06:33 because I celebrate everyday as a birthday.
06:35 But during the birthday times
06:37 there is usually something special that we have.
06:39 It's like the center piece of it all.
06:41 What do we always have when we put those candles on?
06:44 We always have the cake.
06:45 And everybody wants to live a healthy lifestyle,
06:47 but they say we have to still have some cake,
06:50 how do we do it?
06:51 So today we're gonna do something fabulously fantastic
06:55 and it's gonna be fun too, and flavorful,
06:58 it's a mouthful to ask.
06:59 We're gonna make some cake and a really good cake
07:02 so even for the kids,
07:04 they can have something healthy and tasty to eat.
07:07 But as you know, cakes are just a handful,
07:10 so I brought one of our fabulous famous bakers,
07:14 our Sanare Life baker, her name is Yanira Gonzalez.
07:18 Come on start.
07:20 We have to do our elbow bump.
07:21 We want to keep it clean up in here, all right.
07:23 Amen.
07:24 But thank you for coming and helping us out here
07:27 with this cake by popular demand.
07:29 Everybody is like, we need cake, cake, cake.
07:32 You ever notice,
07:33 you go to may be church or a special event
07:35 and it's not good until they bring out the, what?
07:37 The cake, the dessert.
07:39 Until they bring out the cake or the dessert.
07:40 It's really funny because sometimes you know,
07:42 everybody now like a padlock
07:44 we have all those good healthy food.
07:46 And then when we get down the line,
07:49 it's like we went downtown and back,
07:52 and we got everything
07:53 that has to do with sugar, sugar, sugar.
07:55 You're like, what happened to healthy food?
07:57 So today we...
07:59 There is no excuse anymore here on A Taste of Paradise,
08:02 we're gonna learn how to make some really good healthy cake.
08:06 What is it called a creamy carob cake,
08:09 there you go.
08:10 That's right.
08:12 Or creamy cake and with some nice,
08:14 what kind of topping is gonna be on that?
08:15 Carob. Carob topping.
08:17 We all are going to enjoy this, so Yanira,
08:20 you are a famous baker you know.
08:23 I'm not famous but...
08:24 She is famous, she is famous.
08:26 At our office, here people will literally call in,
08:28 "Yeah, can I order some cake?"
08:30 And reason why we're gonna show you
08:32 how to do it because Yanira,
08:33 she may be small but her price is big.
08:36 And literally she would charge you almost a...
08:38 No, no, no.
08:39 I didn't charge you, you charged.
08:42 But I had to charge,
08:44 a work woman is worthy of her hire.
08:45 Amen.
08:47 And she makes a fabulous cake
08:48 and we called to Ron and checked out
08:50 how much it cost to make a vegan cake,
08:52 and he will charge in a $150 or something like that,
08:55 so we have to make sure our sister was taking care.
08:58 So she charges almost a $100, 75 to $100 just to make a cake.
09:03 But you're gonna learn it here
09:04 where you can do it yourself, right?
09:05 I mean that's the ultimate goal.
09:07 And it's very simple and easy.
09:08 'Cause Yanira got things to do,
09:09 she don't have time to be making cake,
09:11 so we're gonna learn
09:12 how to make this creamy carob cake
09:14 with carob topping and stuff,
09:16 but actually it's not a carob cake,
09:17 this is a conventional cake,
09:19 'cause normally what kind of cake
09:21 do they use for birthday cakes?
09:25 Is that conventional one? Just conventional.
09:27 A simple one or a white one or?
09:29 Yeah, normally and it has like strawberry in there.
09:32 Strawberries and the whole word so stuff like that, okay.
09:34 And very sweet too. Very sweet, very sweet.
09:37 Now you notice people a lot of times
09:39 when we're having these cakes,
09:40 they're moving, they're like icing on
09:42 'cause it's like too sweet.
09:43 Matter of fact, I like sweet items
09:45 but if it's too sweet, my teeth starts to burn.
09:49 And so today we're not gonna have that problem
09:51 and we're gonna go,
09:53 we hope you all had enough time to run
09:54 and grab your pens and papers and stuff
09:56 because you gonna hear it once.
09:57 Anytime you hear after that,
09:59 you're gonna have to call and order it
10:00 and then you're going to bless our sister here,
10:02 amen, amen.
10:03 So here it is our phenomenal creamy carob cake recipe.
10:10 And all it is:
10:45 Whatever you have, that is what we're gonna use.
10:48 So what we're trying to do is give you some options here,
10:50 so you can work with what you have,
10:53 so we can make a nice delicious cake for that.
10:56 So, Yanira, I may be talking forever,
10:59 where do we start?
11:00 All right, we're gonna start with the flour.
11:02 Okay. We're gonna put it on that.
11:04 So we put the flour here, can I help out a little bit?
11:06 Sure, that will be great.
11:07 I'm mixing something that over needs to be mix, okay.
11:10 Right, this is the unbleached flour.
11:12 This is the unbleached flour.
11:13 Of course, it's still whole wheat.
11:14 Okay. It's whole grain.
11:16 Okay.
11:17 So you don't want the processed one.
11:18 Right or a white, white, is that white wheat flour
11:20 or something like that, okay.
11:21 Enrich and then we have the wheat flour there.
11:24 Okay.
11:25 And it's very, very quick and easy,
11:28 so we're gonna put the salt, so you can mix it really well.
11:31 So we got to mix that salt really well,
11:32 because if you don't, you're gonna be having a sweet
11:36 and then one sec, a next second or what?
11:38 A salty bite, yeah. That's right.
11:40 So you got to mix it really well.
11:41 Okay. So then we have the milk.
11:43 Now I like coconut milk. Do you like coconut milk?
11:48 Coconut milk, I grew up on coconut milk.
11:50 You forgot, I'm from the island of Brooklyn.
11:51 Oh, that's right, that's right. Sorry, bro, sorry.
11:53 All right, so we're gonna,
11:55 this time we're gonna have soy milk,
11:57 I also like the pineapple. Okay.
11:59 Pineapple makes it really nice. Pineapple juice?
12:01 Pineapple juice, yes. Okay.
12:02 So we're gonna put this in here in the middle.
12:05 So you can either use the soy milk
12:06 or even the coconut milk.
12:08 I think it will come out really rich.
12:11 And then we have the oil.
12:13 Okay.
12:14 What kind of oil here?
12:15 This is vegetable oil. Okay.
12:17 Whatever you desire but there are some oils
12:20 that are pretty strong.
12:21 So you don't wanna put them in there.
12:22 Yeah, you don't wanna be putting in extra virgin
12:24 cold-pressed super healthy olive oil,
12:28 then your cake is gonna be olive cake in the process.
12:31 All right, then we're gonna put there vanilla.
12:33 All right, vanilla extract. Not fermented.
12:35 All right, and without the alcohol there.
12:39 That's right.
12:40 And then we're gonna put the butter.
12:42 So yeah, I see you have a spoon over there.
12:43 I have a spoon,
12:45 so basically we just grab the butter here
12:46 and I'm gonna let you do that.
12:48 Now it's getting stuck in here,
12:49 should I have to use regular spoon?
12:52 No, no, it's good. You can just do it.
12:55 So we're gonna put some butter in there.
12:57 Right, okay.
12:59 And then... Mix it up really good.
13:01 I feel like I'm making bread again here.
13:02 Now, I know, but sometimes you will find yourself
13:06 having a little bit, if it is kind of, you know,
13:08 like it's not too watery,
13:12 we could add more milk in there.
13:14 Okay.
13:15 Let me see if we have some more milk.
13:17 So we have that. We don't have any...
13:19 All right. All right.
13:20 So I'm gonna open it up a little bit.
13:22 And the last thing we're gonna put
13:23 is the featherweight.
13:24 All right, the featherweight.
13:26 Yeah. All right.
13:27 This is so.
13:28 So you're gonna mix this up nicely here.
13:31 All right, so we're getting...
13:32 Yeah, we're supposed to put a little bit
13:34 more water in that.
13:35 Okay. We don't have any water.
13:38 Right there, we're in a kitchen,
13:40 we're gonna work it out.
13:41 All right, so now that that's going here,
13:44 we're gonna keep mixing this.
13:45 Right.
13:46 And so now we're gonna...
13:49 And we're just gonna grab some water, yes,
13:51 so follow along with us here.
13:55 And so watch this,
13:57 this is getting really thick here.
14:00 So you're sure or what you're gonna get, Yani?
14:04 I would actually go get a little bit of water,
14:07 I mean actually milk, I'm sorry.
14:09 There it is, there it is.
14:11 You're trying to water down my recipe here.
14:13 No, no, no. Here we go, here we go.
14:15 So we're just taking little of that milk.
14:16 Yeah, you could add as you, you know, you can see
14:18 and that is kind of thick sometimes
14:20 because of the flour,
14:21 different type of flours out there.
14:23 It will make it kind of thick, you know, so let me add more.
14:29 There you go.
14:31 All right, 'cause we're making cake bread here.
14:32 Now we got to move it fast now.
14:34 All right. Oops! There it is.
14:37 Don't we use that little mixing thing?
14:39 We can, we have one actually here.
14:42 If you want to use it, let me put this back.
14:45 Or what consistency are we trying to get to here?
14:49 You just want to make it smooth.
14:51 All right. Very, very smooth.
14:52 So it's getting smooth here.
14:55 All right, man, Yani,
14:57 this thing is a workout, this is no joke.
14:59 No wonder people just go ahead and buy cakes.
15:01 That's right, that's right. It is a workout.
15:04 But it's coming along, it's coming along.
15:05 Now I know why they had those mixers.
15:07 That's right.
15:08 But, man, this thing looks good,
15:10 now you also added...
15:11 I was gonna tell you, yeah, I was gonna tell you before,
15:14 you know, the last thing you want to add in that recipe
15:17 is the featherweight.
15:19 Is the featherweight. Yes.
15:20 Because it's little temperamental so...
15:21 Yeah, I think it's acting up right now, huh.
15:24 So, you want to mix everything very well,
15:27 and then lastly we normally put that the featherweight,
15:30 and that's the featherweight is aluminum-free baking powder,
15:34 so you know
15:35 you don't have to be feeling guilty
15:37 that you're eating something that is not good for you, so.
15:40 This is crucial because normally they have
15:42 the aluminum-free baking powder
15:43 but at the same time that still contains
15:46 what is known as sodium bicarbonate...
15:48 And a whole bunch of other items
15:49 which will go ahead
15:50 and cause little imbalance in the digestive tract,
15:52 like even sometimes with the water that we drink,
15:55 they say flavor enhance, or minerals enhance,
15:58 they add sodium bicarbonate which is a flavor enhancer
16:01 but at the same time it will cause a nice little,
16:04 nice, not a nice one but a little imbalance there
16:06 in the digestive process,
16:09 so that's why it's good to try our best
16:11 to do the items without,
16:12 and that's the, that's one of the big things
16:14 with cakes and stuff
16:15 and trying to eat a healthy cake.
16:17 And sometimes they put so many things,
16:18 things that cause it to rise or this or that,
16:21 that it makes it nice and fluffy
16:23 and taste good,
16:24 but at the same time it causes some other problems.
16:26 That's right.
16:27 So the featherweight is one option.
16:29 Is there anything else there like 'cause, you know,
16:30 featherweight is a specialty thing,
16:32 so that is one thing that we'll probably use in the show.
16:34 As you can't find that in all super markets.
16:36 Is it available in normally at specialty?
16:39 Yeah, like a healthful store
16:41 normally that's where you'll get it.
16:42 Like a healthful store, a big one.
16:44 And if they don't have it, you could actually request it.
16:46 Okay.
16:47 You know, because you desire to, you know,
16:49 bring something healthier in their store
16:51 so they actually do that for me
16:53 when I don't find something in their stores.
16:56 They'll order for me especially.
16:57 You just go ahead and request,
16:59 and look it out we have not 'cause we ask not.
17:01 So we have that we don't have the good cake
17:04 because we don't ask for the right ingredients
17:05 for the good cake, but you can do it yourself.
17:07 All right.
17:08 So now real quick,
17:10 because this cake is the special cake,
17:11 this is the birthday cake, Yani.
17:12 Yes, it is. It's not just one layer.
17:14 It's how many layers, about two layers
17:16 or you can even do three layer cake there.
17:20 So you may have to take this recipe
17:21 and double it may be.
17:23 Right, that's what I normally do.
17:24 Oh, man, if we do double of that
17:26 I've been flexing over here.
17:27 You know what I mean, this thing is...
17:28 That's right, that had been worse, yeah.
17:30 This thing is... This is serous business.
17:31 So you already went ahead and put a little oil and then?
17:34 Just pour it in.
17:36 Oh, man, this is the real deal here.
17:39 All right. Let it go.
17:42 This is gonna be a big one.
17:43 We can probably even use this for two now or I guess...
17:47 No, actually it's exactly, it's exactly one.
17:49 Oh, okay. Exactly one here.
17:51 So if you want another layer on the cake,
17:54 then you just have to make this again,
17:55 or if you got one of those machines.
17:57 Yeah, that's actually easier.
17:59 You can just double the recipe and...
18:00 And then use a bigger cooking pan, you know, so.
18:03 A cooking pan as well, okay. Okay.
18:05 So I'm gonna put this here, so how would that look?
18:08 We'll take that, we put that in,
18:10 in the oven here.
18:11 Right. Okay.
18:13 And then you already have one that's made for you, all right.
18:17 Okay, here is one.
18:19 That's how we would come out there,
18:22 so this is a nice little one conventional cake
18:24 or little layer of the cake that you have here,
18:27 very simple, easy, tasty, I'm sure as well.
18:31 It is.
18:33 And then you build on that,
18:34 so then you'll take like two of them and make that so.
18:37 We're gonna stop the building process here.
18:39 It looks like you got a little crispy on one side.
18:42 Well, you know sometimes
18:43 this is another thing when you bake.
18:45 It's nice to have a nice oven, but you know,
18:48 always have a nice oven, you know,
18:50 so this one actually kind of bake in
18:53 on the side more than in the middle, so.
18:55 Okay.
18:56 But it's still good, it's cooked, you know.
18:57 Okay. You know, so that.
18:59 We're gonna work with that,
19:00 and so now we're gonna do the frosting.
19:02 We're gonna do the frosting, yeah, that's the sugar.
19:04 And you already, I think have that sugar
19:06 already mixed in with the flour there.
19:08 Right.
19:10 And this is one of the sugars that we use
19:11 'cause lot of people they want to avoid
19:14 excess sugar there, and so what is this?
19:17 This is an evaporated cane juice crystals.
19:20 All right, so it's really simple item.
19:23 You can find this at major stores.
19:25 At Wal-Mart, yeah.
19:26 All right, you know, so there's major stores
19:28 all of the different brands of supermarkets
19:30 and markets out there.
19:32 This is evaporated cane juice crystals,
19:34 all right, you can use this.
19:36 This you already had there with the flour
19:38 already mixed in so,
19:39 just go ahead and get that rolling early.
19:41 Then we're gonna grab some of the items here
19:43 and I'm gonna clean up while you get the frost
19:46 because you cannot have a cake here
19:48 without a good frosting.
19:51 And sometimes many frostings are just like overly sweet
19:54 or there's just something it's not right with them,
19:56 so now that you don't have to complain anymore,
20:00 because you can make it yourself.
20:02 Really simple and easy.
20:04 Hope you all are following along
20:05 because we're about to build the cake here.
20:07 And you will not have any excuse
20:09 why you can't do it, so you're gonna...
20:10 Oops, there it is, got to be quick, will you?
20:12 Sorry, all right.
20:13 So now we're using the same sugar
20:15 that you were just talking about.
20:17 Okay.
20:18 Now for me just to save some money what I did,
20:21 I put it on the blender and I made it powder.
20:24 All right, so you...
20:25 So I didn't have to buy the powder,
20:27 because if you buy the bag, it's more money.
20:30 This is true,
20:31 because we'll look at little recipe here,
20:33 real quick.
20:35 This is the creamy carob frosting
20:37 or something like that.
20:38 Simple recipe on how you can make
20:40 your own icing or frosting for your creamy carob cake.
20:43 And all you need is:
21:10 All right, so real simple and you just saved us
21:14 a whole bunch of money
21:15 'cause normally when you buy a cake
21:16 or when you make cakes, you buy the sugar,
21:19 then you buy the powdered sugar,
21:21 so we take that
21:22 same healthy evaporated cane juice crystals
21:24 not brown, not brown...
21:26 No, not brown.
21:27 Sugar or something like that, and you just blend it dry.
21:29 Right, right. Blend it dry.
21:31 So...
21:32 'Cause you know, the brown sugar what it is,
21:34 you know what it is, right?
21:35 It's actually enriched sugar with molasses.
21:40 So it's very white sugar with a little extra molasses.
21:41 Molasses. Yeah, that's right.
21:43 So...
21:44 All right, so we're gonna put these in here.
21:46 Okay, so we've taken that better than cream cheese.
21:49 Oh, man, I think it's thick here.
21:51 Looks like I want to just put some of that
21:52 on a bagel real quick.
21:54 We grew up eating bagels, okay, and then...
21:56 All right, we're gonna put the butter.
22:00 Now you see me, I' m trying to get everything out of this.
22:02 This thing wasn't cheap, all right.
22:04 Actually that's what my mom would do.
22:05 Yeah. This wasn't cheap, so.
22:08 We got to just throw everything, yeah.
22:09 So we're gonna take it all of that out of here,
22:11 take a piece of bread
22:12 and make sure you get your money's worth, all right.
22:14 And then what else?
22:16 All right, let's put the vanilla,
22:17 we're gonna start mixing that already.
22:18 All right. All right.
22:20 Let's put the vanilla. We got the vanilla going, next?
22:22 There you go, let's put the carob.
22:25 A carob. This is our...
22:26 Whoo! Nice little...
22:28 So this will give us like a little chocolaty
22:31 frosting icing type?
22:32 Right.
22:33 So now, we're gonna put the sugar,
22:35 we're gonna slowly add it in there
22:37 as you're mixing it.
22:38 Okay. There you go.
22:40 This is serious.
22:41 So let's say because I'm not a super fan of chocolate.
22:46 What if I want it like lemon?
22:48 Yeah, you could just take the carob off
22:50 and then just add more lemon.
22:52 All right, so it's just like lemon essence
22:54 or something like that?
22:55 No, actually straight lemon juice.
22:57 Oh, just lemon juice,
22:58 and then I could have a lemony...
23:00 Right, frosting.
23:01 Frosting. That's right.
23:03 Or even some of the, you know, the skin of the lemon
23:07 a little bit, you know.
23:08 Yeah, you could do that.
23:10 Any flavor that you desire really.
23:12 You just follow this with simple recipe.
23:14 Man, it looks like flour,
23:15 this is really like powdered sugar.
23:16 Okay. There you go.
23:19 Now mix it really well. Watch it now.
23:21 It's coming here, you go, it's coming.
23:23 See how beautiful, it's nice and creamy.
23:26 You just got to put a little oomph in it.
23:28 That's right.
23:29 And it's already like, this is serious.
23:33 And you go. So you mix that up nicely here.
23:36 Yes. You're pretty much done.
23:38 Look at how beautiful that is. Get out of town.
23:41 All right, so let's get the, our finished product.
23:46 Okay.
23:48 So we have a second one, we're gonna build it.
23:53 All right, so. Here you go.
23:56 Let's put it up here already, so.
23:58 All right.
23:59 So what do I do, I take this off of this here?
24:01 Yes, just turn it.
24:05 This is a heavyweight here.
24:08 This is how you know you have good cake,
24:10 when it's so heavy, you have to think twice, okay.
24:14 And then we have that second layer
24:15 or we can do one layer, or just we'll do two.
24:17 We're gonna do two.
24:18 But we're gonna layer,
24:20 we're gonna put the frosting in the middle.
24:21 All right, So I'll follow you leading,
24:23 I'll start cleaning up here.
24:24 So you started with one layer there,
24:26 then you gonna put the frosting.
24:28 That right.
24:29 So all we gonna do just add it, very simple.
24:33 You could have your little...
24:35 Yeah, so you have that little line
24:36 that goes in between the cakes
24:38 when you have the cakes and they're like this,
24:39 so matter, we're changing the name of this thing,
24:41 this is gonna be called
24:43 by the two level creamy carob cake,
24:47 or yeah, you know what it is.
24:49 All right, do you want to get the other one,
24:50 the other layer please?
24:51 Okay, so the other layer here.
24:53 It should be, yeah. I'll just bring that out.
24:54 Now you could put it on top. There you go.
24:59 Now you know what you could do too,
25:01 like if you have some strawberries already cooked,
25:04 you put them in the middle.
25:06 Oh, so you slice the strawberries thin
25:08 so before you put this one on, you slice the strawberries,
25:11 you put it in there or you could take pineapple.
25:13 That's right.
25:14 Crush up the pineapple and hopefully a sweet,
25:16 if it's not sweet throw in some agave or something
25:18 and you put...
25:19 Oh, man, forget it.
25:21 This show is now the cake baking show,
25:24 because I'm thinking of all the ideas
25:26 that we can get,
25:28 get really working with this one.
25:30 So we layer that on and then like I said,
25:33 if you want it, oh, you can even have
25:34 different color frosting or icing.
25:39 That's right. That's right.
25:40 You can just do one without the carob.
25:42 With the lemon, the vanilla.
25:43 With the lemon or vanilla, or you could probably do one
25:45 with carob, one with lemon.
25:47 That's right. This is dangerous.
25:49 So you're coming up with many ideas,
25:51 that's good, that's good.
25:52 It's about to get out of control up in here.
25:54 So this is a simple cake. Very simple.
25:57 Have mercy, have mercy.
25:59 So you just, and you can put it on heavy
26:01 'cause the stuff is good, amen, amen.
26:03 But of course you want to be temperate.
26:05 And of course moderate, yeah.
26:06 Yeah, I got a little intemperate here,
26:10 but I'm really excited that now we have
26:11 a simple way to do this cake, it will be healthful for you,
26:16 even a sugar that you have more vitamins and minerals
26:19 'cause it's just a cane juice that's been evaporated.
26:21 That's right.
26:23 The butter that we used on it is a healthful butter
26:26 and if you watch one of our other programs,
26:28 we even showed you how to make butter
26:30 from simple things like cornmeal.
26:31 Do you think we could probably use that?
26:33 Cornmeal or corn, yeah.
26:34 Because we did it with a cornmeal
26:36 and a lot of coconut,
26:37 so you can even do that,
26:39 and most cakes are loaded with what?
26:41 Eggs and sugar, and milk and all of this,
26:46 this man, when you have a slice of this,
26:48 it's like eating fantasy or something like that,
26:53 because you know, why it's so crucial,
26:54 because a lot of times when we eat the cake,
26:56 we're like, oh, man, I know, it isn't good for me,
26:58 but give me another piece.
26:59 And we're thinking about how many miles
27:01 we have to run or walk tomorrow.
27:02 But now you don't have to worry about that,
27:04 you can do it yourself.
27:05 And can you have seconds?
27:07 Yes, you can.
27:08 Amen, I'm taking the whole thing with me.
27:10 Now you can stop here, but Yani, you have one
27:12 that you went ahead and fixed up nicely.
27:14 I'm just gonna keep this here and so you see how you can...
27:18 Kind of decorate, be fun with that you know.
27:21 Decorated, spruced it up. Oh, my...
27:23 It's not always like a same pattern.
27:24 This is the real deal right here.
27:26 So you have this one here, this is just the normal one
27:30 and this one which is the special one.
27:32 Now you all notice I didn't say fake one.
27:35 This is normal and it's extra special.
27:37 When you make this cake, just put it out there,
27:39 don't be like this is the fake cake,
27:41 this is one that we've learned on A Taste of Paradise.
27:43 We normally do that, yeah.
27:44 Give it a try,
27:46 kids are not gonna play around with that,
27:47 they'd be like, don't give me the fake stuff,
27:48 just give me the real stuff.
27:50 But now you can say, man,
27:51 here is the cake that we made,
27:52 put a couple of things happy new day to you,
27:55 happy new day to you,
27:57 and enjoy your birthday or any celebration healthfully.


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Revised 2016-11-14