Taste of Paradise

Paradise Lemonade / Vegan Egg Nog / Roasted Chickpeas / Puff Pastry Bites / Tofu Skewers

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno, Kinjii Cuington

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Series Code: TOP

Program Code: TOP000094


00:01 Have you ever wondered
00:02 how to prepare healthy tasty meals,
00:04 raw and cook that actually tastes good?
00:07 Well, stay tuned while Evita Tezeno
00:09 and yours truly Nyse Collins show you how to do so
00:12 and give you a Taste of Paradise.
00:31 Welcome to a Taste of Paradise.
00:34 My name is Evita Tezeno.
00:36 And it looks like we have a visitor.
00:39 I have my good friend, Kinjii Cuington today.
00:43 Cui Kinjii, hey, how are you?
00:46 Hi, Evita.
00:48 What brings you to the Taste of Paradise today?
00:50 Well, Evita, I've gotten all the recipes
00:53 for my holiday dinner together,
00:55 but I don't have any drinks, help me.
00:58 I got just the things for you, girl friend.
01:01 But you're gonna have to work for it.
01:03 Okay.
01:04 Okay, we are going to do
01:06 a fabulous paradise lemonade today.
01:08 All right. Yeah.
01:10 So let's look at the ingredients.
01:11 Okay.
01:13 Paradise Lemonade:
01:39 So we're gonna start off with the aloe leaf.
01:41 Okay.
01:43 So aloe is so good internally and externally.
01:47 It is good for digestion,
01:51 it's also good for weight loss.
01:57 Externally, it's good for psoriasis and eczema.
01:59 So what we're doing is
02:01 we're trimming the outer skin off.
02:03 Okay. Yeah.
02:05 And you need a really sharp knife for that.
02:07 Okay.
02:09 So be careful not to cut your fingers.
02:10 Right.
02:12 And you want to make sure
02:13 that you cut all the green outer skin off
02:16 because it'll be bitter.
02:18 Okay. Yeah.
02:19 So it's kind of slimy
02:22 but I'm going to cut this off.
02:25 So all we need is about a fourth of a cup.
02:33 So you want to make sure...
02:39 Put that in there.
02:41 Okay.
02:43 And then start handing me the ingredients.
02:45 Okay. Lemon juice.
02:51 And this is fresh lemon juice.
02:54 Okay. Yeah.
02:56 We don't want to use
02:57 any concentrate or anything like that.
02:58 Okay. Yeah.
03:01 Honey.
03:04 And we don't want to use...
03:07 We could use maple syrup,
03:09 we don't want to use like any corn syrup
03:11 or anything like that.
03:12 We want to use honey or maple syrup
03:15 but nothing processed.
03:17 Okay. Extremely processed.
03:21 Remember, we are living life fresh,
03:24 so we want all fresh ingredients.
03:25 Okay.
03:27 Okay. And dried cranberries.
03:36 Coconut oil.
03:39 And hand me the lecithin.
03:48 So are you having a lot of family
03:50 over to your house for the holidays?
03:52 Yes, I am.
03:53 Good.
03:55 And this is the Himalayan sea salt.
03:57 So we're gonna blend all this up in that blender.
04:23 And it doesn't have to be blended thoroughly,
04:26 you could have a little chunk 'cause it makes it pretty.
04:28 Okay.
04:30 So here's the pitcher
04:32 and I want you to pour a little water.
04:36 Oh, the water maybe about this much.
04:38 Okay. About fourth of a way.
04:41 All right. Yeah.
04:42 Here we go.
04:45 Yeah, that's good. That's good?
04:47 Yeah, that's good.
04:48 And we're gonna pour the rest of it in here.
04:50 We just want to mix it up.
04:52 So I'm gonna give you a spoon
04:55 and I want you to mix it up for me.
04:57 Stir it up.
04:58 See, I was gonna make you work, I told you.
05:00 Okay.
05:10 So we're gonna get our festive pitcher and our glasses.
05:22 I love this pitcher.
05:23 And you see, it's a pretty color,
05:25 it's festive.
05:28 The cranberry makes it...
05:33 kind of reddish.
05:39 I'll serve you first since you're my guest.
05:41 Okay, thank you.
05:50 Let us toast.
05:55 Oh, Evita, this is refreshing.
05:58 It's really good, isn't it? Oh!
06:03 Now, the next one we're gonna have is egg nog
06:06 but it's gonna be a vegan egg nog.
06:09 Yeah, and it's gonna not have egg in it, of course, not.
06:13 But it is a great holiday punch.
06:16 And the ingredients for that is:
06:43 So we're starting off with the almond milk.
06:48 And I make my almond milk from scratch.
06:51 I don't use it from store
06:52 because I don't like the taste of it.
06:54 So all you need is a cup of almonds
06:57 with three cups of water.
06:59 You blend it, you put it in a strainer,
07:01 and then you add sweetener of your choice, that's it.
07:04 Okay, we can do this.
07:06 Yeah. So it's just real simple.
07:07 All right. Yeah.
07:08 So we're gonna add our almond milk,
07:13 our dates.
07:15 And this is our sweetener.
07:17 I call it God's candy because it's so sweet.
07:20 I love that, that's nice. It's so sweet.
07:25 And our vanilla,
07:27 and our sisters.
07:29 And there they go again. Yeah.
07:30 There they go again.
07:32 Our cardamom and coriander,
07:37 salt, two bananas.
07:40 See, everything, you just place it right into our blender.
07:44 And then our avocado.
07:51 I know, I love avocado.
07:52 I do, too. I love avocado.
07:54 And it thickens the smoothies.
07:57 I love it in smoothies.
07:58 Okay, that's awesome.
08:00 Yes, excellent in smoothies. Okay.
08:02 So will it kind of do the same thing for the egg nog?
08:04 Yeah, it will thicken it up. Okay.
08:06 Also the coconut oil also, it'll thicken it out.
08:09 And it'll make it creamy.
08:10 Okay, creamy egg nog is always good.
08:12 Creamy egg nog is always good.
08:18 And let's blend this.
08:39 So that was pretty simple, right?
08:40 Right, that was really simple.
08:41 But, you know, I got mustache.
08:44 I have some already made. You always have some.
08:46 But I'm running a little low, so we're gonna add that to it.
08:49 Okay. Okay, let me go get it.
08:50 Okay.
09:05 Oh, I'm so excited for this egg nog.
09:09 Oh, my goodness.
09:12 So let's pour that in.
09:15 Oh, and I can grab the glasses.
09:16 Okay, go ahead. Okay.
09:22 I'll let you fill it into the glass.
09:24 So because I'm a southern girl, I will treat you first.
09:28 Well, thank you very much.
09:31 There you go.
09:34 I can't wait to try this.
09:40 Cheers!
09:44 Evita, this is delicious.
09:47 My family is gonna love this.
09:49 Yes.
09:51 It's been Evita and Kinjii at the Taste of Paradise.
09:56 And remember to live life fresh.
09:58 Live life fresh.
10:15 You can't have a happy holiday
10:16 without the happy holiday starters.
10:19 And that's what we're gonna do today.
10:21 We're gonna look at how to make that holiday meal,
10:23 just take it to the next level.
10:25 Evita made some of that delicious lemonade,
10:27 that egg nog and stuff.
10:29 You got the drink going there.
10:30 But you need the starters.
10:32 And that is crucial because a lot of times
10:34 people just jump into the main meal
10:36 but it's that time before that main meal.
10:39 The little things to get that appetite going
10:41 that really sets it off.
10:42 So today, we're gonna look at
10:44 some simple happy holiday starters.
10:46 Because if you just have a holiday meal, that's all it is.
10:48 But if you want a happy holiday,
10:50 you need a happy holiday meal.
10:51 So today, we're gonna look at a couple of them
10:53 that are really simple, easy, and tasty,
10:56 and one of my all time favorites, especially.
11:00 Even when I was growing up, I always remember it.
11:02 You may use it as a starter,
11:03 I used to use it as a snack
11:06 until I knew what snacks were, you know,
11:08 because there's no such thing as a good snack,
11:10 anything that comes in between a meal
11:11 would disrupt that digestion unless the person is diabetic,
11:14 and they need to control their sugars.
11:16 But this here, sometimes, people use it as a snack
11:18 but here, we're gonna use it as a starter.
11:20 And one of those items, I think we all know it,
11:23 is garbanzos, garbanzo beans.
11:26 One, some people call it
11:28 the healthiest bean of them all.
11:31 You all know garbanzo, some people call it chickpeas.
11:34 We call it channa.
11:36 And these are very good.
11:38 They're very satisfying to the palate.
11:41 You can find this almost anywhere in the world.
11:43 And that's gonna be actually
11:45 one of our first starters today.
11:46 We're gonna look at how to make
11:47 one of these happy holiday starters.
11:49 We're gonna call it the roasted chickpeas
11:51 or what do we call it?
11:52 Channa.
11:53 Channa, for those who know what channa is.
11:55 Here's the simple recipe on how you can make
11:57 some of your roasted chickpea nuts or channa.
11:59 All you need is:
12:24 So we have our channa here.
12:26 This is one of my favorites.
12:28 You can use this for hummus, you can use it over a salad.
12:32 And booming with protein,
12:34 fantastic nut that everybody can enjoy.
12:37 All you basically do is
12:39 take the cooked ones, all right?
12:40 So if you don't have it in a can or something,
12:43 if you do get it in a can, wash it out, of course.
12:45 And then you can use it.
12:46 But if you don't have that, then just buy the dried one.
12:49 It's actually cheaper for you than anything.
12:52 You can buy a whole big bag for next to nothing.
12:54 You soak it overnight,
12:56 wash out the water, and then you boil it,
12:57 then you will have your cooked chickpeas or channa there.
13:01 Then you would add some of the other ingredients.
13:03 We talked about the lemon juice.
13:04 So we're gonna pour some of that lemon juice over this.
13:07 At the end, it gives it that little kick.
13:09 Then we're gonna add some of that powder,
13:12 either onion powder, garlic powder, you decide.
13:15 Whatever you want to add to that, it's fine.
13:17 Then you can also use some paprika.
13:19 Everybody know what paprika is?
13:21 Paprika is basically dried bell peppers,
13:26 the red bell peppers.
13:28 So this would be loaded with antioxidants,
13:29 vitamin C as well.
13:31 And then we're gonna add some salt to that also.
13:34 Okay. So we're gonna add about a half a teaspoon.
13:39 Some people like it a little salty,
13:41 some like it less.
13:42 So you decide.
13:44 I'm just gonna put enough, you know it,
13:45 as I'm cooking here for me here.
13:46 And then we're gonna add some of that olive oil to that.
13:50 So we're gonna pour a little bit of olive oil over that
13:53 to get that going.
13:55 We're not gonna fry these.
13:56 In many cases, when they use it and they make it, they fry it
13:59 but we're not gonna fry those,
14:01 we're gonna actually just bake them.
14:02 So this is gonna be a healthy,
14:04 nice little treat to get that meal going.
14:07 So you just mix it up nicely.
14:09 It's so easy, you know, people are like,
14:11 "Man, I'm trying to make this meal,
14:13 what do I start with, what do I end with?"
14:15 Like this, you can do this
14:16 with your eyes closed, literally.
14:18 That's how easy it is.
14:19 Then you're gonna put it on a simple baking dish
14:21 or cookie pan or as you see right there.
14:24 Oh, man, that looks good.
14:26 And then we're gonna go ahead
14:27 and we're gonna put that in the oven.
14:29 You can do that about 350, 30 minutes, 45 minutes.
14:32 If you want it extra crispy then what do you do?
14:35 You basically, you bake it a little bit more.
14:39 So we're gonna go ahead, I'll put this to the side here.
14:42 And I'm gonna run this over to the oven,
14:45 350 at about 45 minutes or whatever.
14:48 The crispier you like it the longer you leave it.
14:50 And then I should have a finished one here.
14:53 Let me get that going.
14:55 All right, I'll put that in there.
14:56 I'm gonna need to grab the finished one.
14:58 So let me get this.
15:00 And then you're gonna see how it looks.
15:01 It's gonna look basically the same,
15:02 it's just gonna be dry.
15:05 All right. So we have that there.
15:07 And then we basically, we have our first starter here.
15:11 So we have the channa chickpeas,
15:15 the roasted chickpeas.
15:16 So I'm gonna put a little bit of that here in a corner.
15:18 I'm gonna have a starter plate for you all.
15:21 And there you go, it's that simple.
15:23 That easy to get your first starter going,
15:25 the channa chick peas.
15:27 So I'm gonna put this on a side here real quick
15:29 to get you rolling.
15:31 And then you can't just start with that,
15:33 you have to have a little bit more.
15:34 That's why it's called starters with a s plural.
15:37 So you need to have something else.
15:39 And what we're gonna do is
15:40 make a nice little one that a lot people enjoy.
15:42 Everybody loves pastry,
15:43 especially the savory type pastries.
15:46 So here we have a nice pastry bite for you
15:49 that you can add to your nice little starter plate,
15:52 and now we're gonna make this a happy holiday.
15:54 So here's the simple recipe for your pastry bite,
15:57 your happy holiday pasty bite.
15:59 Here it is, all you need is:
16:15 Basically it's that simple, everybody can do this.
16:18 Again, you could probably do with your eyes closed
16:20 but be careful with the knife.
16:21 We don't want you hurt yourself and blame Taste of Paradise.
16:23 So here it is.
16:25 We're gonna put our starter plate over,
16:26 don't worry, channa,
16:27 you're gonna have some friends here in a second.
16:29 I already went ahead and diced the red bell peppers for you.
16:32 Who remembers what red bell peppers are good for?
16:35 One of the highest sources of vitamin...
16:38 vitamin C it is.
16:39 It actually has up to four times the amount of vitamin C.
16:43 Also good for the digestive tract,
16:44 people dealing with ulcers and stuff like that.
16:46 The bell pepper is the only one.
16:49 But remember what we said, red bell pepper.
16:51 So we have that, we have the garlic
16:54 and then basically the spinach.
16:56 So all we're gonna do is just saute it down.
16:58 So I already have this stove running here,
17:02 you want to put it on medium to high heat.
17:03 We're gonna go ahead
17:05 and we're gonna add some of that oil there
17:07 and just the tad,
17:10 we don't want to end up frying stuff.
17:12 But we're gonna get that going.
17:13 We're going add our garlic.
17:16 All right.
17:17 Ooh, I love when that garlic gets going.
17:20 And now if you want a little bit more,
17:22 go ahead, enjoy yourself.
17:24 You'll be lowering your cholesterol.
17:26 Matter of fact they say garlic is
17:27 so good to lower that cholesterol
17:31 that if you just put garlic on bread, all right.
17:35 Wait, let me call the time up.
17:36 If you use bread with butter
17:38 it can increase your cholesterol by almost 20%
17:43 just by having that bread with butter.
17:45 So somebody do the math with me.
17:47 If your cholesterol is already at 200
17:49 and you knock off two slices of bread and butter,
17:53 you increase it by 20%.
17:55 You do the math, 20% of 200 is 20 and 20 is 40.
17:58 Your cholesterol can easily jump up to 240.
18:01 But watch what the garlic does.
18:03 You ready for this?
18:04 If you just rub the bread with garlic,
18:07 just rub it with garlic there.
18:08 Imagine if you put it in,
18:10 it actually stops that jump from happening.
18:12 So here's my little note.
18:13 Everybody stop 'cause I see you all trying to go ahead
18:15 and write down, "Just rub bread with garlic
18:17 and we could all the butter on."
18:19 But still the butter is fat,
18:21 it's gonna cause a whole bunch of other problems
18:22 so you don't want do that.
18:23 Just to hold off for using the excess butter
18:26 but that's how powerful garlic is.
18:28 It actually stops that cholesterol from jumping up.
18:31 So we have the garlic going.
18:33 We're gonna put in our red bell peppers.
18:38 Ooh, it smells nice and good in here.
18:41 Oh-oh, I'm making a mess up in the kitchen.
18:44 We add a little bit more,
18:45 I want a little extra vitamin C going.
18:50 All right.
18:51 Let me get that.
18:53 We get the salt, just a little bit of salt.
18:54 If you want to add other seasonings, you can do so.
19:00 All right.
19:02 And then as that gets going a little bit,
19:05 then we're gonna go ahead and we're gonna add
19:07 about a couple of handfuls of the spinach, the spinach.
19:13 I love saute spinach.
19:15 I don't know about you but I love saute spinach.
19:18 So here we go to add the spinach there.
19:21 Get that going a little bit.
19:24 Now you can find that spinach anywhere,
19:26 most supermarkets will have it.
19:28 I know it says, "Ready, washed, fresh" all that other stuff
19:30 but me, I'm gonna double wash it.
19:33 You never know these days, e-coli, b-coli,
19:36 soon they're gonna come out with z-coli.
19:38 So just be careful here, all right?
19:40 So you're gonna get that going.
19:44 We're gonna mix that up a little bit.
19:47 And we're gonna get our other starter rolling here.
19:51 Very nice, very nice.
19:53 And we know the spinach is fantastic,
19:56 provide a nice little vitamin K.
20:01 There it is, nicely.
20:03 And then we're gonna have our...
20:05 While that gets going we need our pastry.
20:10 So I'm gonna move this over real quick.
20:13 And then I'm gonna grab the pastry
20:15 from, I mean, through the fridge.
20:20 So it's the phyllo dough pastry.
20:23 I left that fridge open.
20:26 She's going there nicely.
20:29 Very good.
20:31 And basically you could just cut it.
20:33 Do I have a little...
20:35 I'll look for something here that I can use.
20:39 Basically you just take a nice little round item,
20:42 you put your phyllo dough down.
20:46 All right.
20:47 Then you get your knife going.
20:49 Oops.
20:51 All right, make sure it's nice and wet.
20:56 And then you have a nice little, nice little pastry.
21:00 Everybody see that there, really simple and easy.
21:02 This is gonna be your pastry, your pastry bite.
21:06 So there it is real quick for you.
21:07 You just make a couple of those.
21:09 And here's the craziest thing, you ready for this?
21:11 We're gonna actually put this in a cupcake baking dish.
21:17 All you do is you take that same pastry
21:19 and you put it in here.
21:21 So watch that, you just put it in there nicely.
21:23 You all are exquisite chefs here, executive chefs.
21:27 You just put that in.
21:28 If you notice, there are a couple of them already.
21:31 And this is pretty much,
21:32 you don't want to cook it too much, reason why
21:35 'cause we still have to bake it.
21:36 So you basically take your spoon,
21:40 you take a nice little sauteed item,
21:42 the red bell peppers, the spinach.
21:45 And it really easy, you just pour that in there,
21:49 just pour it in there.
21:51 Take that with the red bell peppers,
21:52 let's try that again.
21:54 It's gonna make a mess but who cares?
21:56 We're in a kitchen, we're having a good time.
21:58 And you just pour them in there.
21:59 So doing about four or five of them.
22:03 Pour that in there.
22:05 And then there it is.
22:07 So now we take this,
22:09 we're gonna put this in the oven.
22:10 We're gonna let that toast just for a little bit,
22:12 you don't want it about 15 minutes max
22:15 at about 275, 300 degrees.
22:18 So we're gonna put that and I already did one for you.
22:20 I already prepared it
22:22 and you're gonna see what it looks like.
22:23 So it is your next starter that you can definitely enjoy.
22:26 So we put that in there.
22:29 Then we're gonna come, grab our other starter here.
22:33 And now we have our simple pastry bites, pastry bites.
22:39 Let me make sure my phyllo dough.
22:40 This stuff is expensive so you want to take care of it.
22:46 All right. I'll put that on the side.
22:48 And then now you have your simple pastry bites.
22:51 Watch this y'all.
22:53 Here we go, we're gonna add this
22:54 to our happy holiday starter bites.
22:58 Oops, that's one.
23:01 Here it is, very nice, looks good, tastes good.
23:05 Now you can add,
23:06 of course, other seasonings that you want this however
23:09 because it's a little wet there with the pastry.
23:15 You have to eat it soon.
23:16 But don't worry about that, it usually goes by really fast
23:19 so you can definitely enjoy that.
23:21 So here we go, that's our second one.
23:23 And we're gonna go to one last party,
23:25 have party by happy holiday starter.
23:28 It's one of my favorites, you know, I love tofu.
23:30 And so here we are, we're gonna do some tofu skewers
23:34 to go ahead and top this off.
23:35 Here's a simple recipe
23:37 on how you can make your own tofu skewer,
23:39 our happy holiday starters.
23:41 All you need is:
23:43 Then to make marinade, all you need is:
24:22 All right. So here it is.
24:24 So we have that, we're gonna do our tofu skewers.
24:26 I'm gonna move some of these items over here.
24:28 It's really simple, easy and fun to make,
24:31 a lot of people enjoy it.
24:33 So I'm gonna go back here, I'm gonna grab that tofu.
24:38 All right.
24:39 Remember me, I like to clean and cook at the same time
24:43 because I don't have all day to be doing this.
24:45 So basically, I'm gonna take this tofu,
24:47 I'm gonna chop that up.
24:49 You can do it the size that you want.
24:51 I want, you want to preferably do it a little bit thicker.
24:55 And because you are, you can either saute it,
24:59 you can bake it, simple ways.
25:01 Basically I'm gonna take these items,
25:02 I'm gonna put it in this nice little dish here.
25:04 Then I'm going to add my seasonings to that.
25:10 I'm gonna take my Bragg's liquid aminos,
25:12 I'm gonna put that on top, that's a favorite here.
25:15 We have the garlic as well.
25:19 And we're gonna mix all of these items together.
25:22 So that's gonna add that nice little flavor.
25:24 I'm basically making that marinade.
25:25 You have that nutritional yeast.
25:27 Oh, you can't forget, this is the kicker here.
25:31 You have the cumin, the coriander,
25:34 all of these items, the different...
25:36 I'm just gonna pour,
25:37 matter of fact I'm just gonna pour it all.
25:39 Basically I'm making a nice little marinade for it.
25:42 So then what else we have?
25:44 We have the olive oil, and a parsley.
25:48 Pour that nicely there.
25:50 And we're gonna mix those items up.
25:51 You can do it with your hands, of course, that'll help it.
25:54 But basically you want to get this going
25:56 and you want to let it sit overnight.
25:58 These things, making this food is not gonna happen
26:00 which, you know, just like that.
26:01 So you want to go ahead, let that marinate a little bit.
26:05 You can put this in a fridge.
26:06 I like to prepare this the night before.
26:08 So then when you make it, oh, man.
26:10 And this is what it will come out looking like, all right.
26:13 So here is a nice little marinate,
26:16 but it's not done yet, still not done.
26:19 You have to go ahead,
26:20 you put those on a nice little skewer here.
26:25 And it's really simple how you do, you just basically...
26:29 Let's grab one.
26:30 I'm gonna put that in there.
26:31 And then you can use zucchini, you can use red bell pepper,
26:35 whichever one you enjoy.
26:38 Right there. So I go one, two, three.
26:41 And then let's go with a little bit of yellow.
26:44 All right.
26:45 So I want to make that,
26:47 then I'm gonna put another one through.
26:49 And then you basically repeat the process.
26:52 You make a couple of them. Look at that!
26:55 Who said we can't have some nice skewers and some starters,
26:58 a little barbecue something here.
27:00 You can actually probably do this in a barbecue
27:02 but don't tell them I told you that
27:03 because we don't want to be burning stuff.
27:04 Uh, oh! We lost the tofu there.
27:06 That's fine. We'll just add another one on.
27:08 And basically, you get that going.
27:10 You take a couple of these, you make a couple of them,
27:13 and you put them in oven.
27:14 I already made some
27:16 because I knew I was gonna be having fun.
27:17 So I'll take this, I'll put this in the oven,
27:19 I'll show you...
27:20 a finished one here as well.
27:26 You get that going.
27:27 And then you basically have
27:29 your happy holiday party starter.
27:30 So I'm gonna clear up the place here.
27:34 And then this is what you have.
27:36 You have your nice skewers,
27:37 you put those on the side there.
27:39 Everybody can enjoy it.
27:40 Take a quick look.
27:42 I may even take a bite right now.
27:44 And now, you have your happy holiday starter.
27:49 Go ahead and enjoy.
27:50 Have a happy holiday.


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Revised 2017-10-09