Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000090
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00:14 Welcome to a Taste of Paradise. My name is Evita Tezeno.
00:18 And I just love burgers. And I love cheese burgers. 00:24 And you said, Wait a minute Evita. You're talkin about 00:27 burgers and cheese and this is a plant based program? 00:32 Yes! You don't have to limit yourself just because you're on 00:36 a plant based diet. There are so many different recipes out there 00:41 that you can have burgers made from TVP, from gluten, 00:46 from oatmeal and cheese is made from cashews and macadamia nuts 00:51 and sunflower seeds. The list just goes on. And today, I am 00:56 going to share a fabulous recipe made from yams 01:01 Yes, we're doing a yam sun burger and sunflower cheese. 01:07 Can you believe it? Yes, you heard it here on Taste of 01:11 Paradise. We're doing some fabulous things here. 01:15 So let's look at the recipe. 02:38 So we're going to start with the yam burgers. 02:41 And here we've got shredded yam 02:47 Our sweet potato 02:50 We have our sunflower seeds 03:06 and our let's put some red pepper and let's get it started 03:26 Our celery which is really good for the bones. Red onions. 03:33 And believe it or not red onions have Vitamin C in it. 03:37 It's very good for you. 03:40 I eat a lot of red onions, just love it. 03:45 Parsley. And I try to get my grains in, in every recipe. 03:52 We have our cumin. 03:56 Our sage, our thyme. 04:01 Put our avocado in here. 04:04 I love avocados. 04:09 It's my favorite fruit. 04:15 Our Braggs Amino. 04:42 One thing I did forget is water. 05:11 Now we want to put the flax seed in last because it's used 05:15 to bind everything together. 05:18 So now we're going to put our flaxseed and this is ground 05:21 I like to grind my flaxseed the day of. I don't like to buy it 05:25 already ground because it tends to go rancid and the nutritive 05:30 properties tend to go down. So I like to grind it the day of 05:44 Scrape down the sides to make sure everything is incorporated. 06:09 Get everything out of the way here. 06:14 And this is another recipe that is dehydrated. 06:21 So I like to use a measuring cup and I'm using a 3rd 06:25 measuring cup today. 06:28 I better take the blade out. 06:34 And just get some of the mixture 06:37 I like to dip it in water first because it comes out very easy 06:40 when you do that. That's a little trick. 06:45 And I like to kinda pack it, fill it up. 06:52 Make sure you press all the air out of it. 07:00 Then flatten it down. 07:04 It comes out round and perfect every time. 07:07 So if you missed that, let me show you one more time. 07:15 Just grab some and make sure it's firmly packed. 07:19 Got to level it out. 07:24 And then just pat it down. 07:33 There you go. 07:35 Now I'm going to clear these things away and we're going to 07:38 get ready for our next recipe. I'm going to put this in the 07:40 dehydrator and this could possibly go in the oven too 07:43 on low heat if you don't have a dehydrator. 07:45 You don't want to overcook it I tell people if they don't have 07:52 a dehydrator think about getting a dehydrator with friends 07:56 or even a church buying it so they could share it and 07:59 you could do things together. 08:24 Now I'm going to do a sunflower seed cheese. 08:52 We have our sunflower seeds that have been soaked 09:00 Now I like to soak the seeds because they soften them up 09:06 and they tend to start to sprout and it increases the 09:10 nutritional value in them as well. 09:14 I love these flakes. High in Vitamin B. 09:18 And also makes things very cheesy. 09:22 And we have our Tahini which is sesame seed butter 09:25 it's made from sesame seeds ground up. 09:28 and it gives the cheese that kind of sharpness. 09:33 I have a little maple syrup 09:40 Bring my ingredients over here 09:43 They're trying to run away 09:45 We have olive oil 09:51 I have chopped bell peppers and that's what give it it's color 09:57 Cumin, cayenne 10:02 Just love cayenne. We have our water. 10:08 Fresh lemon juice, not the bought one. 10:37 So we have our cheese sauce. 10:40 Want to blend it till it's real smooth and creamy 10:46 So now I'm going to bring out 10:51 our yam burgers. Now don't they look fabulous? 10:56 We are going to put a little cheese on it. 11:07 And I like to eat these yam burgers between two Romaine 11:11 Lettuce leaves and the romaine acts as my bread. 11:15 You can also use Swiss Chard 11:18 or you could be a little adventurous and make raw bread 11:24 but I like to keep it really fresh, so I do it with Romaine 11:30 Lettuce, and it's wonderful. 11:35 Again it's been a fabulous recipe from Taste of Paradise 11:40 kitchen and remember to live life fresh! 11:51 Some like it hot, some like it cold. What am I talkin about? 11:54 Some may think the weather, they like the Caribbean 11:56 the hot, heat and stuff and some like the cold, snowy 12:01 weather of the great North. But I'm not talkin about that kind 12:05 of hot and cold. I'm talkin about our food hot or cold 12:08 here in the Taste of Paradise. Some people like cold meals 12:11 they like the salads and all of that stuff and some people like 12:14 to just sit down and eat a nice warm meal. 12:17 Well today we're going to show you some simple recipes that 12:20 you can do that can go both ways hot and cold and you may enjoy 12:25 but let's look at the principle most importantly. The most 12:28 important principle is that your body operates at a certain 12:31 temperature. So whether you like things very hot or cold 12:35 your whole goal is to get it right where it needs to be 12:37 what good degree is that? It's about 98.4 or 98.6. 12:41 So when you eat something that maybe too hot or drink something 12:45 that's too hot it actually debilitates your digestion 12:48 a little bit. It weakens it you know. Have you ever put your 12:52 hand in hot water and you didn't know it was going to be so hot 12:55 and it burned you and you're like Aahh. It weakened it 12:58 here for a little bit. So when a person drinks something 13:00 very hot or eats something very hot it debilitates the system 13:04 you don't want to go to that hot extreme. But then we also 13:07 got the cold extreme also. Uh oh I might get in trouble. Yes, 13:11 there's some cold foods that we all enjoy. 13:14 One that comes to mind is probably Ice Cream! 13:16 It's very cold and when some thing is cold it weakens the 13:20 system because it's so cold. The body is trying to warm it back 13:26 ice cream or you drink something really cold you get shivery, why 13:31 do you start to shiver? Because your body is trying to do what? 13:34 Your body is trying to warm it up so by that friction, that 13:37 shivering it warms it back up. 13:39 So what do we wanna do. We wanna have food right in the 13:41 nice little grey area to find that balance. If you need a 13:46 little cool then you can do so but if you like it hot 13:48 we have it here today as well. So here are some simple recipes 13:52 that you can do if you like it hot or cold, it doesn't matter 13:55 you can enjoy it. A simple, delicious hot or cold bean salad 14:01 is the recipe for you then. 14:24 And so you have all of the beans there, you're going to be 14:28 beaned out. Please make sure these beans are cooked properly 14:31 in advance. Some may use the can, some may just cook it 14:36 themselves but when you soak those beans, I think I have a 14:38 bag of beans here somewhere. These are so cheap I tell you 14:43 When people say to live a healthy life is so expensive 14:45 they don't know what they're talkin about. Because God's plan 14:48 is always the cheapest. When you buy a bag of beans 80 cents 14:51 or something this can feed you for a whole week. 14:53 But when you soak it, please soak it overnight and the next 14:57 day do not use the same water wash it out because beans can 15:01 can become very flammable, you know what I mean, in the stomach 15:04 you can hear brrrrp. Alright no worries. We're cookin here 15:07 today. Beans are good. You have so many types of beans and then 15:11 we have corn. This is really a well balanced meal 15:15 because you have your carbs and also vitamins and minerals 15:20 that comes with the beans. So here you go, you have your beans 15:22 What are gonna do to make it hot? To make this recipe hot 15:25 We should get this going on the stove. Basically we're gonna 15:28 take just a little pinch, you can't probably see but 15:32 we have a little pinch of olive oil just to get this 15:35 going here, then we gonna add our beans to it. Alright so 15:41 just going to add the beans and let me just move this out of 15:43 the way a little bit so you all can follow along with me 15:46 so we have the beans, we have the red beans as well, the black 15:50 ones, I like them. Also if I'm gonna do a Mexican or Cuban 15:56 dish we have the chick peas. Chick peas are excellent for 16:00 arteries, for a person dealing with high blood pressure 16:03 the chick peas work very good. Also another recipe that you 16:07 can do with chick peas is hummus maybe we'll make some hummus one 16:09 day. Of course I'm gonna throw in the onions. You can put that 16:13 in first, second, third or fourth but you remember this is 16:15 gonna go either way, it's gonna be hot or cold meal 16:18 and then we're gonna have some tomatoes to go along with that 16:21 So now you have a simple bean, triple, quadruple bean salad 16:26 but don't just do that. You have to add a little seasoning 16:28 we all love the seasoning, right? 16:30 So we're gonna add a little bit of salt there 16:34 Alright it's cracklin up. And then we're gonna have some 16:37 onion and garlic powder. I think I have some garlic powder here. 16:40 Just a tad. I'm gonna sprinkle just a little bit on there. 16:46 This is how I do it at home because I don't have time to be 16:49 cookin all day and stuff. I know I'm in the kitchen, people say 16:52 man, you must love to cook. I have a little secret for y'all 16:55 I don't run to the kitchen, I'm not generally attracted to the 17:00 kitchen. I eat out of necessity. Some people live to eat 17:03 I eat to live you know. But the key is to find that nice balance 17:07 regardless. Also a secret ingredient that everybody 17:10 would enjoy is some cumin, that would really get things moving. 17:15 If you all remember I use cumin with tofu sometimes to give it 17:19 that nice wanna be chicken flavor. It works very well. 17:25 Here it is. All we're gonna do is mix this up here nicely 17:29 You can literally do this recipe in no time 17:36 And so now you have it here basically hot. 17:40 Here's how you make it cold. 17:42 This is a real new recipe how you make this one cold 17:46 You basically, after it's done and you've eaten what you've 17:50 needed to eat you take that and put it in a bowl. I have a bowl 17:54 over here somewhere. Get all this stuff out of the way 17:58 And so after you've eaten what you wanted to then you take 18:05 this and what do you do? You eat it and when you're done 18:10 this is a little hot, we basically go ahead and put it 18:13 in the where? Where are we gonna put it everybody? 18:15 We're gonna put that in the fridge. 18:19 There it is, simple as that. You just went from a hot 18:22 to a cold recipe. Now I know y'all are probably thinking 18:25 what? don't put something hot in the fridge and it's possibly 18:28 true why you're not supposed to put things very hot in the 18:31 fridge because it will bring down the temperature of 18:33 everything else in the fridge and the fridge has to kick 18:35 back in but with the new fridges that usually doesn't cause a 18:38 major problem. So that's a simple hot and cold recipe. 18:41 So tomorrow you're runnin to work you take that, throw it 18:44 in a container and bam at work you have something. With a nice 18:49 piece of bread or handful of nuts or something you should 18:52 be good. Another quick item that you can do is just have 18:55 some chopped veggies. I have some broccoli, I have carrots 19:01 and cauliflower. This is some thing really simple that you can 19:04 take that, chop it up fresh of course and then you're ready 19:10 for this. We just put this in the hot pot with hot water 19:15 and it becomes very nice and tender. Now don't cook it ok? 19:18 We're not trying to cook it, just steam it here a little bit 19:22 just really, really quickly you leave that there for about 19:26 let's say a minute. It will be nice and tender there 19:31 You can sprinkle a bit of sea salt over that and you basically 19:34 have a hot recipe. What do you do? You chop it up even smaller 19:37 when it's ready, put it in the fridge and tomorrow you bring 19:42 that with you to work. So now you have something kinda cold 19:46 Alright. However one of my other favorites among my many favorite 19:50 we're gonna make what is known my hotty cold pasta salad 19:56 You all know right, you make a nice pasta meal that can also 20:00 turn into a salad as well. So here it is a simple recipe 20:03 to make your hot cold pasta salad. 20:20 So basically I have here my rotini that's cooked. 20:24 and my tomatoes and one of my favorites there is what 20:30 everybody? It's tofu. And let me grab another little dish here 20:35 that we can use. Ok I'm gonna put that there, it's cooking 20:40 a little bit and we're going to take the Tofu and let's see if 20:45 I can just roll this out of the way so you can follow along 20:48 with me. We're going to take the Tofu and we're just gonna 20:51 crumble that. You see a little water there, just pour out the 20:55 water and then have fun. This will be cool for the kids. 20:59 The kids love making a mess so you just crumble that 21:02 and a little bit of olive oil and a little bit of sea salt 21:07 Let me get that going 21:11 Now some people do it Tofu just like that, raw. I mean 21:16 that's cool, it's just Tofu, you don't have to worry about it 21:20 you're not gonna get poisoning food poisoning because it's 21:23 just tofu. I think we've shared with you how to make your own 21:26 Tofu at home. You can do that. But I like to add a little 21:31 flavor to my Tofu, so it can bring the recipe out. So 21:37 we add a little bit of salt 21:40 onion and garlic powder, you know it's always crucial to have 21:46 So basically it's almost like you're doin a little scramble 21:50 Tofu or something. 21:52 And be careful, oh good thing that I have a top on it 21:57 So you can always add Italian seasoning. That maybe an option 22:02 I wonder if I have any Italian seasoning. I usually like to 22:05 you can do it now, you can do it later 22:09 little Italian seasoning to go with the pasta 22:13 And let's see what we have here 22:16 I'm just going to mix it up. It doesn't have to cook too long 22:21 If you do then you have scramble Tofu like I said before 22:26 Either or works. Tofu's fantastic. We've spent sometime 22:29 talking about the pros, the cons. Just don't go Tofu crazy 22:33 Sometimes people like Tofu so much they end up taking bath 22:36 in Tofu. No, I'm kidding. But now soy is almost in everything 22:40 With Tofu you want to find, you want to try your best to find 22:42 is the one that is non-GMO. Non-GMO Tofu or even soy 22:48 products. So today if I know I'm going to have Tofu for lunch 22:51 or if you know you're having it for dinner that morning I'm not 22:55 going to drink soy milk. I'll probably make my own almond milk 22:58 so I try to find a balance. Because sometimes we go soy 23:01 overboard, alright? But it does not cause many of the problems 23:06 as people are saying. If that was the case then they'd say 23:08 oh if you eat too much Tofu you're gonna get sick 23:11 Well then everybody in Asia should be sick. 23:13 Because if you notice how many people in Asia are using Tofu 23:17 and soy products on a daily basis. So there you go, you have 23:21 that crumbled up it's turning out nicely there 23:25 And then, I'm gonna get a little bowl 23:30 This guy's goin, how's my veggies doin? 23:32 The veggies should be ok, in another couple seconds you pull 23:37 that off so I'm gonna take my Tofu, I have my rotini 23:42 I put the rotini in here 23:45 Then I'm gonna add my Tofu to that. 23:48 Very nice. So now this becomes a hot recipe 23:57 So you just mix that up nicely. 23:58 What do we have to add to this? We could add some olives 24:03 In the bean salad you could do olives as well. 24:06 I was savin the olives for this one. 24:09 Then you can do the tomatoes. 24:15 And now we have a simple, tasty let's add a little bit of salt 24:24 Should be alright. Oh yes! 24:26 Very nice. And you can add seasonings of course to taste 24:31 whichever you find is best for you. 24:34 And I think I had my Italian a little extra 24:37 Should be good. Now watch this. How do you make this 24:40 you can serve this out just like it is, into a bowl 24:49 We have a bowl here. Serve this out and now you have a nice hot 24:52 pasta salad you know. After a long day you wanna eat 24:55 something nice and hot. You can have that there. 24:58 Then you can take this and put this in the fridge, right? 25:02 And after you put it in the fridge, tomorrow again maybe 25:05 you can have it for breakfast. 25:07 But the key to taking this to the next level for a cold recipe 25:10 alright let's pretend this is cold. It is goin ahead 25:16 If it's cold then add a little bit of lemon juice to that. 25:21 So add a little bit of lemon juice and the key is some dill. 25:24 So now you had one flavor today for let's say lunch or 25:29 something like that and tomorrow you can do the same recipe 25:33 but just with what? A different flavor here. Just by changing 25:37 some of your seasonings. So understanding your seasonings 25:40 and knowing how to work them is crucial to make them. Oh look 25:45 you can even smell the dill. It's just like comin up and 25:48 I had just one recipe and just by adding dill I literally 25:51 almost have a totally different recipe there. So that is the 25:55 delicious super pasta salad and I think my veggies are ready. 26:01 We're gonna put together a whole meal here. I don't 26:03 think that was the plan. Today we're gonna put together a 26:06 whole meal. You pull that out there. You don't wanna cook 26:11 You know how some people say you cook it to death 26:13 I'm not gonna cook these to death, of course. 26:16 So you take that. Let me grab so I'll put a little broccoli 26:26 sometimes it's good to try this way cause you know you can do 26:30 and Evita is our raw expert so you have raw recipes but 26:34 sometimes even with like carrots if you put a little bit of heat 26:37 to that, one way when it's raw you get certain vitamins and 26:41 minerals, if you put a little bit of heat then for some people 26:44 it may help them with digestion as well. So a little heat 26:48 is not gonna kill anybody. Don't tell Evita I said that 26:51 Look at this, so I can add some pasta salad to that now 26:56 So I literally have like 3 meals 27:00 and if you're doin a big dinner or something like that 27:02 and one, let's grab some beans. This maybe a lot but I'm gonna 27:05 grab some beans real quick and 27:10 who knows, you can have a whole fantastic dinner 27:14 Somebody's gonna say, man you're a chef where did you learn that? 27:17 You tell them, I learned this on the Taste of Paradise 27:20 Three meals in one. Now don't eat too much because eatin 27:23 whether hot or cold, eating too much can be a problem 27:27 But three meals in one you have it right here. 27:29 Hot or cold, whatever works best for you 27:33 There it is. You can enjoy it but of course let us always 27:37 remember to find a nice balance in what we do. 27:40 Because like I said if it's too hot for the body then it starts 27:44 to what? starts to debilitate it. But if you eat something 27:47 that's too cold it may weaken it as well. So hold off a little 27:51 bit on those cold icy drinks or maybe a bit of ice cream 27:54 or maybe hold off on those super hot teas 27:57 But find a nice balance whether hot or cold. 28:00 Enjoy your meals today. Have a good one. |
Revised 2016-08-08