Participants: Nyse Collins (Host), Evita Tezeno (Host), Zedy Harris
Series Code: TOP
Program Code: TOP000078
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00:01 Have you ever wondered exactly how to prepare healthy food
00:03 that actually taste good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and your truly Nyse Collins show you 00:09 just how to do it and give you something better, 00:12 A Taste of Paradise. 00:30 Welcome to A Taste of Paradise. 00:32 My name is Evita Tezeno. 00:34 And you know, my favorite fruit in the whole world is avocados. 00:41 I just love avocados. 00:43 I put them in my smoothies, I just, they are just, 00:47 to me they're like nature's butter. 00:49 So I am always trying to find new and innovative recipes 00:53 to use avocados. 00:55 So today we're going to do a spicy Thai stuff avocado. 00:59 Yes. 01:01 Now this recipe is not for the fainted heart 01:03 because it is very spicy, 01:06 but you can make it a little, 01:11 you can adjust the flavor as you want. 01:12 You don't have to make it as spicy. 01:14 But this one is going to be very spicy. 01:19 So I'm going to make the cream cheese first, 01:21 that goes in the stuff avocado. 01:23 And here's the recipe. 01:26 The ingredients for the cream cheese are: 01:56 So we're going to use my trusty Vitamix, 02:01 and these cashews are soaked. 02:05 And this makes them creamy, when you soak them overnight. 02:17 Here is the almond milk. 02:23 Our garlic, 02:27 lemon juice, 02:31 maple syrup, 02:36 and olive oil. 02:42 And we're gonna blend it. 03:08 So because I want this to look more 03:10 like a cream cheese consistency, 03:13 I'm going to put this in my nut milk bag, 03:19 and squeeze most of the liquid out of it. 03:28 And you can use a cheesecloth if you want, 03:33 but I have ordered this nut milk bag online 03:37 and I just love it. 03:48 There's a little messy. 03:49 But you want to get all the liquid out of, 03:55 not all the liquid 03:57 but you wanted to be a little less liquidy. 04:20 Okay. 04:29 We're gonna put it in our bowl. 04:54 And we're going to move on to the next recipe 04:57 which is the Sriracha Sauce. 04:59 And the ingredients for the Sriracha sauce are: 05:28 And here's what you need to put it all together. 05:54 So we're going to do the Sriracha sauce. 05:56 Now ten jalapeno pepper seem a little bit too much, 06:01 but you can adjust it, 06:03 you can do maybe five jalapeno peppers 06:07 and maybe three red bell peppers, 06:10 but I like it spicy. 06:12 Coming from the Louisiana area, I love spicy food. 06:17 And you don't put a lot, you just put a little bit. 06:22 And we're gonna put our lemon juice 06:25 and our lime juice. 06:29 Our garlic, our salt, 06:36 and you can use the sweetener of choice. 06:39 I use the honey, 06:40 because the honey really melts out the hot taste 06:43 and this is raw honey. 06:50 The consistency looks a lot different 06:52 than the regular honey 'cause it's been heated. 07:46 Now the normal Sriracha sauce you get at any Thai place 07:50 or in any Asian restaurant, 07:53 it's packed with vinegar and also sugar. 07:56 So this is a fresh Sriracha sauce 08:00 and it also has been heated. 08:09 So here we go. 08:11 We're going to take our powdered ginger 08:13 and put it in our cream cheese. 08:17 Stir it up. 08:23 We're gonna mince our garlic. 08:42 I put it in here. 08:46 Stir it up. 08:48 And then we're gonna checkerboard our avocados. 08:52 I'm going to cut it this way and then cut it this way, 08:58 so it makes it easier to eat. 09:05 We spoon the cream cheese on the avocado. 09:20 This is going to be so delicious, I can't wait. 09:39 Now, we take our little, our sprouts. 09:54 And these are a combination of radish and onion sprouts. 09:59 Sprouts are very nutritious for you, 10:03 loaded, loaded with enzymes. 10:10 Put our cashews on. 10:16 And here goes this amazing spicy Sriracha sauce. 10:31 Now, if we had smell of vision 10:36 and if you can taste it through the television, 10:40 I would say come on in and let's take a bite. 10:44 This has been another great recipe 10:46 from the Taste of Paradise. 10:48 And remember to live life fresh. 10:58 Welcome back to A Taste of Paradise. 11:00 You know, we always do something special, 11:02 something fun and throughout 11:03 you're going to see in different programs that we do. 11:06 This time we're going to do it 11:07 for our favorite audience and yes, 11:10 as I travel throughout in different areas, 11:12 a lot of people have found the programs 11:14 to be very helpful, encouraging, 11:16 exciting and most importantly, tasty. 11:19 But some of our favorite, favorite fans are, yes, 11:22 the young people. 11:24 I don't like when I say young people, 11:25 the children I don't like they either. 11:26 Let's just say the young adults. 11:28 And so I said, you know what, what better way 11:31 than to instead of just saying, oh cook this, 11:33 this is good for young adults and stuff like that. 11:35 Why don't we just have them come 11:37 and hang out on our show. 11:39 So throughout you're going to see some really cool things 11:42 and we're going to have some special guests and yes, 11:44 my special guest today 11:45 is none other than my own nephew, 11:48 who's going to help us cook one of my favorite recipes 11:50 and I'll tell you a little bit about it here shortly. 11:53 And here he is, it is Zedy, what's going on, Zedy, 11:55 you all right? 11:57 Yes, sir. Are you sure you're all right? 11:59 Yes sir. Good, good. 12:00 Or you just call me uncle nicely, 12:02 making me sound old and stuff like that. 12:04 So Zedy is going to help us cook today 12:06 and we're going to make something 12:07 really, really, really cool. 12:09 You are chef yourself, no? Yes sir. Yeah, you are. 12:12 Look at him, he already, he's the chef 12:14 and you do a lot of cooking and stuff like that. 12:16 So this is nothing new to you. 12:17 No sir. No. 12:19 What do you like to cook most? 12:20 What are some of your favorite recipes? 12:24 I don't know. 12:25 Hello. Hi, anybody, anybody home, hello, hello. 12:28 What, you don't know? You don't have any favorites? 12:30 All of them are good or what? 12:31 Yeah, they're all good. 12:32 What are some of the things you make though? 12:36 Soup, I like soup. 12:38 You like soup, okay. I like soup and sandwiches. 12:39 Soup and sandwiches. 12:41 This man sound like a Italian restaurant 12:42 or something like that 12:44 or one of those little, little areas. 12:45 So soup and sandwiches, what do you put in your soup? 12:48 'Cause, I like to make soup and I don't know 12:50 if you have ever seen some of our program. 12:51 Have you ever seen my soup program? 12:53 We call it super healthy soup. 12:55 How can you tell if your soup is a good soup 12:57 and when you put the spoon in the pot, 13:00 what should that spoon do? 13:01 It should go attention. 13:03 If your spoon starts leaning 13:04 and sliding on you and stuff like that, 13:06 it is too watery, it's going to send you down. 13:08 Watch it now. No, we don't want that problem. 13:10 But you like soup. 13:12 What are some of your favorite sandwiches? 13:14 Like just, oh, I like veggie subs. 13:16 You like veggie subs. 13:18 Veggie subs? 13:20 You mean just some pieces of bread and just a cucumber 13:22 or something like that or what kind of sub? 13:24 What else do you put on it, 13:25 what are some veggies that you put? 13:27 The cucumber, tomato, olives, lettuce, onions, 13:32 you got to suggest. 13:34 I guess it just depends. Onions. 13:35 It just depends, how are you feeling? 13:37 This is my kind of chef here 13:38 'cause a lot of people always ask me, 13:40 you know, they ask me, "Nyse, what is your favorite foods?" 13:41 I don't personally have a favorite, 13:43 it just depends what? 13:44 How I feel and something like that, yeah. 13:46 So that's pretty cool 13:47 that Zedy's going to be helping us out today. 13:49 How old are you, Zedy? I'm 15. 13:50 Fifteen. 13:52 So all here, 15 under and above whoever, 13:55 you have it right here. 13:56 Yeah, I can't say, "Oh, Nyse knows 13:58 how to do it and stuff like that. 13:59 He can make it himself, he loves the soups, 14:01 he loves the sandwiches, anything else? 14:03 They're just boring soups and sandwiches. 14:05 I like pasta. 14:06 All right, there that's my man after my own hot pasta, 14:08 you got to get the Italian going. 14:10 The pasta as well, you enjoy that. 14:12 And we, I think we've done maybe one or two recipes 14:14 or something like that before. 14:15 So but what we're going to do here today 14:18 is one of my favorites. 14:20 Do you know what my favorite veggie is? 14:23 It has to be artichoke. 14:24 Hey somebody's been watching our show. 14:27 Here it is right here. 14:28 This is my favorite veggie of all time history. 14:31 Knowing of man at all, this is the artichoke. 14:35 You've ever had artichoke before? 14:36 I have but I don't like it. 14:38 You don't like it. 14:39 Man, get out of here. No, no, it's all right. 14:41 What's your favorite veggie? 14:44 I like potatoes. 14:45 You like potatoes. 14:46 All right, what else? 14:48 Carrots. 14:49 Carrots is good as well, 14:50 good for the eyes and potatoes of course, 14:52 good for the stomach and stuff, so he like some good veggies. 14:54 But they can't hang with the artichoke. 14:55 So today, what we're going to do, 14:57 we're going to make artichoke and rice 14:59 or some people call it artichoke pulao 15:03 or pulav or you know, 15:05 what or some people just say paella. 15:07 I think this is one of the easiest recipes to make 15:09 because all you do is you take everything, 15:10 you dump it in a pot, you add some hot water. 15:13 And then you what? You let it what? 15:15 You just let it. Sautee. 15:16 Yeah, let it sautee or let it cook 15:18 or whatever like that. 15:19 So we're going to make some of this here today. 15:21 Yeah, hang out with my best friend. 15:22 And the recipe is actually quite simple for you 15:26 and here it is. 15:27 The recipe is, all you need is... 16:03 That's all you need and that's a simple recipe. 16:05 So we have everything here ready to go 16:07 and so it's really simple how to get it started. 16:11 'Cause I need this to get cooking a little bit 16:13 before you start to get working on that artichoke there. 16:17 So I'm gonna get the fire going just a little bit, 16:20 so we're gonna bring that to little heat. 16:22 And while that gets rolling, I'm just gonna take the, what? 16:25 Tofu. What do we have here? 16:27 The tofu. 16:28 This one has already been cubed for you. 16:29 You can just buy a cube, 16:31 the big one and cut it yourself. 16:33 Real simple, real easy as you see there. 16:36 And you also see my little menu, my recipe there. 16:40 And so I'm just gonna put that there. 16:42 And we're gonna get that rolling, 16:44 we're gonna take little bit of the olive oil 16:46 and get that here. 16:47 Nyse, don't worry, we're not frying, 16:49 sometimes I get into trouble, they're like, uh, 16:51 he's frying food and stuff like that. 16:53 So we're not gonna fry, 16:54 we're just gonna put a little bit of olive oil. 16:55 So while that gets heated, a lot of people say, 16:58 I still don't know how to go ahead 17:01 and cut the artichoke. 17:02 So who's gonna help us cut the artichoke today? 17:05 I'm here. You are. 17:06 So where is your knife? Here's a knife right here. 17:08 We're gonna show us 17:09 how to make some artichoke and yes, 17:12 he's gonna cut it himself. 17:13 I know parents are like no, 17:15 we don't want no problems but can you handle it? 17:17 Yes, I can. All right, show us. 17:19 What do we need to do? 17:20 You need to peel all the bad looking one. 17:23 The bad looking ones, okay, 17:25 so you're gonna move the outer leaves, what else? 17:26 So let's go ahead. 17:27 So he's moving some of those outer leaves there. 17:30 And that's a pretty artichoke dish you got there. 17:33 Very nice looking artichoke, 17:35 so y'all keep an eye on him there, 17:37 while he removes some of those leaves. 17:39 He's just removing the outside leaves. 17:43 And then what's the next step? 17:44 Then you're going to... 17:46 Now you're gonna throw those away? 17:48 No. 17:50 No, you're not gonna throw those way of course. 17:51 I'm gonna take those and I'm gonna save this why? 17:54 'Cause these are good stuff, you wash these, 17:56 you rinse them 17:57 and you can actually boil them separately, 17:59 and you can make artichoke tea. 18:01 What else? What's the next step? 18:02 And now you're gonna cut the top. 18:06 The top part, do you remember how we're gonna cut real quick, 18:08 remember keep your fingers down 18:10 and away from the knife 18:11 or you can hold it a little bit there, 18:13 get a good firm grip on that and we're gonna cut, 18:15 just make sure you have a very sharp what? 18:18 Knife. 18:20 Sharp knife, okay. 18:24 So we're gonna get that going and very good, 18:26 you're doing excellent. 18:32 All right. 18:34 You can hear my tofu rolling over here. 18:36 We're gonna let the tofu go ahead 18:38 and cook till it's medium round. 18:42 All right, you did that, let me come back. 18:43 What do we got to add a little bit of? 18:45 Salt. Little bit of salt. 18:46 Get that going there nicely. 18:49 All right, we want that to get nice and brown, 18:52 so I'm gonna let that cook a little bit. 18:53 And then what's the next step? 18:55 So now that do you do that, let me clean up for you 18:57 'cause we have a new chef in town. 18:59 Oh, I'm not gonna throw those away, 19:01 keep those on aside. 19:02 Then what's the next step? 19:04 Then you're gonna cut it. 19:05 You're gonna cut into half, right? 19:07 So what's the easiest way to cut that there? 19:10 Very good. 19:12 So you're gonna put those fingers down everybody 19:13 watch his fingers, this guy is a chef. 19:15 You're gonna put those fingers down 19:16 'cause you don't want to add fingers to the recipe, do you? 19:20 No. No, that's not a part of it. 19:22 All right, so you kind of cut it halfway, sideways, 19:25 anyway is a good way. 19:27 Look how pretty that is. Okay. 19:29 And then what we're gonna do again? 19:30 Cut it down another half. 19:32 Another half. 19:33 Very good, you're doing excellent. 19:35 This man is shock. 19:37 Then you're gonna do another half. 19:38 Then another half. 19:39 Keep up with those halves, keep a eye on him, 19:41 keep a eye on him as he goes ahead 19:43 and he makes that roll, very good, next. 19:47 Is that half or third 19:49 or what you've got going on here? 19:51 This is, you've got to watch new chefs. 19:53 Keep it going, very good. 19:55 Then we're gonna do that again. 19:56 So basically you're gonna cut into half, 19:57 then cut another half, 19:59 and then you're gonna cut throughout 20:01 so you're gonna have about, what do you have? 20:03 Eights. Eights. 20:04 All right, so instead of quarter 20:06 you have eights going there. 20:08 All right, keep it going and you're almost done. 20:13 Very good. 20:14 Now normally this is a big artichoke. 20:16 Look how pretty that is, that is amazing. 20:18 Some people try to eat this like this, 20:20 you can eat it raw but you only want to eat, 20:22 take a quick look at the what? 20:24 The heart. What is this called the? 20:26 Heart. The heart of the artichoke. 20:27 Can you all see the heart of the artichoke, 20:29 it's right there. 20:30 This is like a quarter heart, all right. 20:32 But this is the part that you eat, 20:34 this thing is amazing. 20:36 This is very, very good for you, it's healthy. 20:38 And what we're gonna do is cut off the stalks 20:40 a little bit there. 20:42 Oh, watch this, this one artichoke 20:45 cost me almost 399. 20:47 Now a lot of people say what, that is what? 20:49 Expensive. That is expensive. 20:51 You got 399? No. 20:52 You don't? 20:53 Man, you're 15 you should be working and stuff like that. 20:55 But it's a lot of money for just that one item. 20:58 So what can we use instead? 21:00 Can. 21:01 We can use the can. 21:02 We just have to make sure it's not stored in vinegar 21:04 or something like that. 21:05 And you get a quite a bit of hearts. 21:08 Okay, so you get a little bit more hearts there. 21:10 And so if you all take a quick look at all those hearts there 21:16 in the can and look at all of that, 21:18 that you can get there. 21:20 Very nice. 21:22 And we're gonna actually go ahead 21:24 and get that rolling 21:25 with the rest of the recipe here, 21:27 but we're not done, we're not done. 21:28 We're just getting rolling here, right. 21:30 But that was simple and easy. Yes. 21:32 You can take this, you can boil them, 21:34 you can put them in here as well. 21:35 We're gonna use the hearts real quick 21:37 because these are fresh. 21:38 I want to save those for myself. 21:40 And I'll tell you a little bit later, 21:42 what the artichoke is good for. 21:44 So as we continue along with the recipe here, 21:47 we're gonna go ahead and we're gonna use some what? 21:49 Chicken, kicking chicken. 21:52 Kicking, all right, you all heard him? 21:55 Say that loud and clear, so we all can hear you. 21:57 Kickin' chicken... Style seasoning. 21:59 All right, so we're gonna take 22:01 the kickin' chicken style seasoning, 22:02 I'm just gonna move this stuff over here out of the way. 22:05 All right, and we're gonna add a little bit of that 22:07 to add some flavor. 22:09 Of course, we're not gonna pour all here. 22:11 I just want that tofu to get rolling. 22:13 And then we're gonna add a rest of the ingredients 22:15 like our lima beans, 22:17 we're gonna put about half a bag 22:18 and we're gonna put half a bag of the French cut green beans, 22:22 so you can pour a half and I'll pour half. 22:27 All right, very good. 22:30 So now we have a half a bag now, 22:31 half a bag later. 22:32 You know, you decide what works best there. 22:35 Do you like green beans? 22:36 Yes, I do. Very good. 22:37 If anybody watching a program, 22:39 it's good for diabetes, 22:41 and lima beans as well is also good. 22:44 So we're gonna get that going. 22:45 This is one of my favorites, why? 22:47 'Cause it's very what? 22:48 Easy to make, very easy to make. 22:50 Then we're gonna artichoke. 22:53 Now you know I love artichoke, so what am I gonna do? 22:56 I'm gonna add it all and look at how much 22:57 hearts, quarters, thirds 22:59 whatever we got out of that one there, 23:02 so you're gonna be love artichoke. 23:06 So we get that going. 23:07 Now remember just a little bit, little bit extra oil. 23:12 You want to do the salt for me? 23:13 Yeah, sure. 23:14 All right, so he's gonna put in some of that salt 23:16 with a little extra pinch of salt. 23:19 There, that is very nice to get that going. 23:22 And here it is, 23:25 so let's make sure that fire is on good. 23:28 Is this easy, can you make this? 23:30 Yes. Are you sure? 23:31 Yes. 23:32 All right, but we're not done yet. 23:34 Now we're gonna take some olives as well 23:37 'cause this is crucial. 23:38 This is what makes it a paella. 23:40 How do you say it? 23:43 Not paella, it's paella. 23:47 Basically this is a Spanish dish from Spain 23:50 and a lot of people enjoy this, when they go out to eat, 23:53 they order a paella. 23:55 And normally they get it in like 20 minutes 23:56 and it's cooked rice and a reason 23:58 why 'cause that's just regular rice, 23:59 but we're gonna be using brown rice 24:01 and the key ingredient is what? 24:02 Olives. 24:04 Olives, so we're gonna put some olives in here as well. 24:07 Matter of fact, I love olives, 24:08 so what am I gonna do? 24:10 I'm gonna put the whole can, it didn't cost too much. 24:12 I know a lot of us don't like to use cans 24:14 and all that other stuff but hey, 24:16 we need a quick and easy recipe, 24:18 so just try that. 24:19 So we're gonna get that going. 24:20 Then what we're gonna add a little bit more of? 24:23 Kickin' chicken style seasoning. 24:25 Kickin' chicken style seasoning, all right. 24:26 So we're gonna add that, or matter of fact, 24:28 just add all of it. 24:31 Now watch this, you can do it in million different ways. 24:33 You want to stir it? 24:34 I'm gonna switch places with you. 24:36 This is actually my better side anyway so. 24:39 Hey, all right. 24:40 So we're gonna go ahead, 24:41 you got to get that mixed up there. 24:44 And now you can do it in a couple of ways, 24:48 you can actually add the rice. 24:50 So what are we adding? Brown rice. 24:52 Brown rice to this 24:55 and we're gonna add some water. 24:57 We're gonna add the five cups of water here. 25:00 Basically it's what two cups of water 25:03 to one cup of brown rice. 25:06 Now people said, oh, man, 25:07 I think it's gonna come out soggy 25:09 or whatever like that, but this comes out very nice. 25:11 You see now it calmed down a little bit. 25:13 So when it gets to a boil, 25:15 then we're gonna put the top over 25:17 and let it simmer there for itself. 25:19 And we're gonna add just a little bit of turmeric. 25:23 All right, this gives it that color. 25:25 I'm not gonna pour all but just a little bit. 25:27 And turmeric is also very good for inflammation, 25:30 mix that up there nicely. 25:31 And you know, what I got to add a little bit of, 25:33 little bit of salt. 25:35 Don't get on my case here, 25:36 a little bit of salt is good for you. 25:38 And there that is, 25:40 that's basically the just of it. 25:42 And somewhere along the way, you take a top, 25:45 so what are we gonna do? 25:47 I'm gonna cover that, and it's a done deal. 25:50 This you now you let to sit for, you turn, 25:52 wait till it boils a little bit and then when it stops, 25:56 when it boils, what are you gonna do? 25:57 You're gonna turn it down to what? 25:59 Simmer. 26:00 A simmer or low heat and let it cook itself. 26:02 Please, don't mess with it. 26:04 You know how lot of times people keep checking it 26:06 and stuff like that. 26:08 Leave it alone, let it rest a little while 26:10 so it could be ready to what, to be? 26:12 Eaten. To be eaten. 26:13 Somebody knows how rice talks. 26:14 So basically, that's what you do. 26:16 Let's talk about this artichoke real quick 26:18 'cause this is gonna cook 26:19 and we probably won't have enough time to cook it 26:20 but we have a finished product, you know, 26:22 we made some of it little bit earlier. 26:23 This artichoke is so fantastic. 26:25 Now watch this, he's gonna get mad at me 26:26 but don't get in trouble. 26:28 You know, what else it's good for, 26:29 it's good for the what? 26:30 Acne. Good for the skin, all right. 26:32 So you know my brother, 26:33 he's at about 14, 15 years you know, 26:35 little hormones and stuff starts acting up. 26:37 And so right here you may use on a face 26:39 and stuff like that, you eat this 26:41 it's gonna actually help clean the skin 26:43 and it detoxifies the liver, so it's very good for the skin, 26:46 so this is something that you want to enjoy. 26:49 Are you gonna start enjoying some artichoke? 26:51 Probably not. 26:53 Probably not, all right. 26:54 Well, he don't want fresh and clean skin 26:56 so all well too bad. 26:57 Well, I'm gonna enjoy it, 26:58 so my skin could be nice and beautiful. 27:00 So here's what we're gonna do real quick. 27:02 We have a finished product. Go ahead. 27:03 You want to grab that. 27:06 Here's what it is when it's cooked 27:08 and when it's ready to go. 27:09 It's very tasty simple and easy, 27:12 here is your artichoke pulao or pillao or paella, 27:18 whatever you want to call it. 27:19 This is some good stuff. 27:21 A lot of people enjoy it, it is tasty as well. 27:23 You think you're gonna try some of this? 27:25 Yeah, I'll try some. You'll try some. 27:27 When you're done with this, you're gonna love it. 27:29 You're gonna love it and you knew, 27:31 I'm gonna force him to have a favorite veggie. 27:34 Soon one day his favorite veggie 27:36 is gonna be artichoke 27:37 and this is something that, can you do this? 27:39 Yes, I can. 27:40 Can you teach other people how to do this? 27:42 Yes, I can. There it is so. 27:43 So let's give big pound to my little nephew here 27:47 to enjoy this fantastic meal and Evita she always says, 27:50 live life fresh. 27:52 We're gonna live life freshly cooked. 27:53 All right, excellent. 27:55 Thanks a lot, enjoy the artichoke 27:57 with special paella, pulao one of our favorites. |
Revised 2017-01-30