Participants: Nyse Collins (Host), Evita Tezeno, Jason Bradley
Series Code: TOP
Program Code: TOP000098
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00:01 Have you ever wondered
00:02 how to prepare healthy tasty meals, 00:04 raw and cooked that actually tastes good? 00:07 Well, stay tuned while Evita Tezeno 00:08 and yours truly, 00:10 Nyse Collins show you how to do so 00:12 and give you A Taste of Paradise. 00:32 You think you can't enjoy pasta this season. 00:35 Forget about it. 00:37 I am going to show you how. 00:40 This is A Taste of Paradise. And I'm Evita Tezeno. 00:43 And I have a raw lasagna recipe that will knock your socks off. 00:48 So let's go straight to the ingredients. 00:52 For the raw lasagna noodles, you need... 01:38 So let's start the recipe. 01:41 So here we have a zucchini. 01:46 And we have my trusty mandoline. 01:52 So I cut off the edges here and you just take the mandolin. 02:02 Like so. 02:06 And you make these wonderful noodles. 02:09 So I have some already done. 02:12 So then you sprinkle it with sea salt 02:18 and a little olive oil. 02:20 And what you're doing is softening 02:22 the zucchini noodles. 02:26 So it makes it easier to chew. 02:30 And I will place these aside. 02:38 So now we start our marinara. 02:44 So we have our tomatoes and we're going to chop them. 02:49 You need to just quarter them. 02:52 You don't have to chop them fine. 02:59 And I love tomatoes, 03:01 they're high in vitamin C... 03:05 And they're just so refreshing. 03:09 So we have our tomatoes. 03:12 And then we have our sun-dried tomatoes 03:13 that were soaked. 03:15 Make sure that you don't get sun-dried tomatoes 03:17 that are in all packed in oil, you just want them dried. 03:24 And you want to make sure 03:25 that you drain all the water out. 03:27 Then we have our red bell pepper. 03:34 And we're going to mince our ingredients, 03:37 our herbs real quickly. 03:39 Fresh basil and fresh oregano, 03:43 very aromatic. 03:51 We have olive oil, 03:53 extra virgin olive oil, our sea salt, 03:57 and I'm using Himalayan salt today. 04:00 And we have our cloves of garlic. 04:04 And I always use fresh ingredients 04:06 because fresh is fabulous. 04:12 And we put all of this in a food processor. 04:32 And pulse it. You want it a little chunky. 04:34 And there, you have 04:35 fresh marinara sauce, very quick. 04:38 This can be served on anything, 04:42 on zucchini noodles, 04:45 this is so delicious and it's fresh, 04:50 No heating required. 04:58 So now let's move on to the next recipe. 05:02 For the cashew 05:04 almond ricotta nut cheese, you need... 05:29 So we're going to use the food processor again. 05:32 And we're going to start with our cashews. 05:37 We soaked the cashews. 05:39 They make it creamier just like ricotta cheese. 05:42 And so we have our almonds, 05:45 which is high in calcium 05:49 and almonds are the king of the nuts. 05:53 We have our nutritional yeast 05:55 which gives it that cheesy flavor. 06:00 Our sea salt, and I'm using Himalayan, 06:02 I just love Himalayan salt. 06:07 And our onion powder, 06:09 we're not using fresh onions 06:10 because the taste will be a little strong. 06:14 Lemon juice 06:17 and our garlic cloves. 06:22 And we're going to process it. 06:34 And you want to scrape the sides of this. 06:38 You want to make sure that this is really incorporated. 06:59 So if you are noticing it is, kind of, 07:02 have the texture of ricotta cheese 07:06 or almost like cottage cheese. 07:17 Okay, we're done with this. 07:22 So let's place it in a bowl 07:24 and get ready for the next recipe. 07:42 And for the next recipe, pistachio basil pesto, 07:45 you need... 08:01 So we have our fresh basil. 08:04 And I love basil. 08:07 It smells so good. 08:11 And you know what, I changed my mind, 08:14 I am not going to do the basil first 08:16 because we need to ground the nuts. 08:20 So we need to do our pistachios first. 08:26 So you want to just grind them down. 08:36 Run them down a little bit 08:38 and you want to do them with the garlic and the salt. 09:02 By grinding the nuts first, you get a smoother pesto. 09:06 So then you put in the wet ingredients. 09:10 So then you put in your basil 09:13 and your lemon juice and then your olive oil. 09:42 Okay, this is done. 09:45 And now we're going to start 09:46 to build this wonderful lasagna. 09:57 So here we have our wonderful lasagna pan. 10:05 And I'm going to go through this really quick. 10:10 So we take a little bit of the sauce 10:12 and we spread it at the bottom... 10:19 The marinara. 10:23 And we line our noodles. 10:32 And you don't have to have a deep dished one, 10:35 it just depends, you could use just a regular pyrex dish. 10:42 And then we put a little bit 10:45 of the ricotta cheese... 10:48 And excuse me, I'm using my fingers 10:50 because I'm going to kind of drizzle 10:51 the ricotta cheese in here. 10:59 Really quickly, then we put our spinach. 11:05 So what we're doing is layering. 11:10 Then we put another layer of zucchini. 11:19 And this is really, really quick. 11:23 Once you get 11:24 all of the stuffings done, 11:30 you can make this pretty, pretty quick. 11:35 And then you want to drizzle some of the pesto in here. 11:44 And it's all right to use your hands. 11:56 Okay, another layer of spinach. 12:09 Then another layer 12:13 of the zucchini noodles. 12:21 I have taken this to a friend's house 12:24 and they have devoured it. 12:30 This is going to be an amazing dish 12:32 for that will grace the table of this holiday season. 12:37 Then you put the marinara sauce on. 12:56 And if you want to build extra layers, that's fine. 13:00 So if you want to do more layers of the pesto, 13:03 and more layers of the ricotta, that is okay. 13:17 Then we have our tomatoes that will go right on top. 13:29 And these are optional, you don't have to put them on, 13:33 but I just think it looks so pretty. 13:43 So each tomato can be 13:46 an individual serving. 13:50 And then we'll take 13:52 some of the ricotta cheese and put on top of each tomato. 14:03 I remember when I was in Canada, 14:05 I made this for a family, 14:08 and they were fighting over the last piece. 14:11 So they decided 14:12 to just divide it in four pieces, 14:17 so everybody can have like a second piece. 14:21 That's how good it is. 14:23 You have friends and family fighting over this, 14:27 this holiday season. 14:33 And what I like to do 14:35 is then take some spinach leaves 14:40 and just garnish it like so, just on top. 14:49 Small ones are the best. 14:53 You want your food to look pretty, 14:55 so you eat with your eyes. 14:57 So that's why I like to make this food very, very pretty. 15:20 And last row. 15:30 Okay. And we're done. 15:39 This has been our recipe. 15:41 Try not to fight over it. This is Evita Tezeno. 15:44 And remember to live life fresh. 15:54 The holidays are here. 15:56 People are spending time with family, 15:57 enjoying good food, and beverages are out. 16:00 Now of course, when we talk about beverages, 16:02 we're talking about good beverages. 16:03 Because we don't want people 16:05 drinking all kind of other stuff, 16:06 as a matter of fact, 16:08 they show that car accident rates 16:09 because of DUIs and stuff like that increase sometimes 16:13 in many cases during the holidays. 16:14 But God's people should have no business with that. 16:16 Why? 16:18 Because they're drinking the good stuff 16:19 that God has given them, 16:21 the fresh juices that he has made, 16:22 and all of the other things that come along with that. 16:25 But today we're going to show you 16:26 how to make maybe an exotic drink, 16:28 a natural drink or two, 16:30 that you can enjoy there 16:32 with the family during the holidays. 16:34 And so I brought one of my good buddies. 16:36 You all may know him on this show 16:38 where we call mojitos or martinis or something. 16:42 What's going on, Big J? Nothing much. 16:44 You doing all right? Doing well, doing well. 16:45 Look at that, we finally got him 16:47 at the front of the camera. 16:48 As you know he's an assistant to the general manager here 16:51 at Dare to Dream. 16:52 And before here, what were you doing? 16:55 I was managing a restaurant. Managing a restaurant. 16:58 Now that's serious business 17:00 because I had opportunity to work with a restaurant too. 17:03 And man I realized the restaurant work 17:05 is not my calling. 17:06 And it is intense. How did you make it? 17:09 Prayer. A lot of prayer. 17:11 Even in the restaurant work, 17:13 you got to pray a lot because it's intense. 17:15 There's a lot of different things going on. 17:16 When people think of restaurant, 17:18 they just think about what, 17:19 food or something like that and people. 17:21 But there's many other facets to running and working 17:24 with a restaurant. 17:25 What is something in particular that comes to mind? 17:28 Well, there are so many different variables. 17:29 You have food, timing of food, you have timing of drinks, 17:35 you have just so many different things. 17:38 So many different variables from the host end, 17:41 if something goes wrong at the host end, 17:43 your guests are going to be upset. 17:45 And if anything happens after that, 17:47 it's just a downward spiral. 17:48 Oh, man, its trouble. There's trouble in the camp. 17:50 And that's why we have good managers 17:52 to keep us in line and stuff like that 17:54 and help organize that. 17:55 But I was reading something and it was showing 17:58 that in restaurant work, 18:00 their biggest earnings 18:02 or whatever like that comes from drinks per se, 18:05 would you agree? 18:06 Is that true? Yes, very true. 18:08 They're making a huge amount of money 18:11 on other people's demise. 18:12 Oh! Have Mercy. Unfortunately. 18:14 Have mercy. 18:15 And I'll go here at Taste of Paradise, 18:17 Dare to Dream is to lift people up 18:19 to build them up, you know what I mean. 18:22 But sometimes, we enjoy special Caribbean, 18:25 you know, beverages or drinks 18:27 or whatever like that of course, non-alcoholic. 18:29 This is a touchy topic, 18:30 you know, I mean, what we're doing here. 18:32 Yeah, yeah. 18:33 So I brought the restaurant manager now, 18:34 not assistant here to help me out with that. 18:37 But people do the drinks and stuff 18:40 and it does them no good. 18:41 You said, "The demise." 18:43 I mean, at the end the incoherent 18:46 and intoxicated and their suffering, 18:48 the liver is taking the beating. 18:50 And... 18:51 Not to mention, alcohol affects every organ in the body. 18:55 Have mercy. In a negative way. 18:56 Have mercy. 18:58 So there's nothing per se positive 19:00 about the alcohol. 19:02 I mean, there's one positive, if you get a cut, 19:04 you can just put a little bit of alcohol, 19:06 you know, what I mean. 19:07 So that's about it. 19:09 But they have made money off of this. 19:11 And you remember the whole situation 19:13 with the banning of alcohol and stuff like that 19:15 and now it's come back. 19:16 But we can do nice little exotic items 19:19 without that item. 19:21 You know what I mean, 19:22 without the addition of alcohol. 19:23 And so one of them in particular, 19:25 one of my favorites, when we think of the islands, 19:27 we all think of what? 19:28 Pina Colada. Pina Colada. 19:31 You got to have your pina colada. 19:32 And so, you know, 19:34 I'm sure he's mixed a good healthy drink or two. 19:37 And so I'll try to do this as well. 19:39 We're going to make that pina colada. 19:40 And here's a simple recipe on how you can make 19:43 your own exotic, all natural pina colada. 19:46 And all you need is what... 20:00 That's all you need to do that. 20:02 Now in your work, 20:04 have you sold quite a few pina coladas? 20:07 We sold, so we sold some pina coladas. 20:09 We did, we did some. 20:11 You move some along the way so. They want this kind. 20:14 They want the good kind. All right. 20:15 All right, well, now we're going 20:17 to make the good one. 20:18 And he's going to help me make it here. 20:19 So nobody can ever say that, 20:21 you know, you have amazing good drinks here. 20:23 So what we can do is going to pour that in there. 20:24 You already know how to do that. 20:27 You'll have that all natural pineapple juice. 20:30 You could even pour 20:31 that if you're cutting a fresh pineapple. 20:33 If you're making 20:35 that tropical detoxifying fruit salad, 20:36 you know, where we take the pineapple 20:38 and we cut in half, there's a whole bunch of juice. 20:39 Make sure you grab that juice and use that. 20:42 So that's our all natural and we don't need that. 20:44 And then this is the key, 20:46 one of the key ingredients is the what, 20:47 the coconut milk. 20:50 Yeah. 20:51 So that coconut milk, nice and rich, 20:54 adds a little flavor. 20:55 You like coconut milk? I like pina colada. 20:59 He's like, "Whatever goes with it." 21:01 You know, the ingredients mix together 21:02 and not separated. 21:04 Right, right. Not individual. 21:05 Then I'll drop a little bit of that, 21:07 the actual grated coconut there, 21:09 so they can have that, 21:11 you know, sensation 21:12 that is almost the real thing. 21:14 Now it's always best if you have the real coconut 21:15 and you chopped it off and put some pieces in. 21:17 You can do that. 21:18 But then cardamom has that nice little flavor 21:23 to that there. 21:24 And then even though 21:25 we don't want to be drinking drinks 21:27 that are cold, 21:28 you know, cold drinks are very injurious 21:29 to the system. 21:31 Hot drinks are debilitating. 21:32 You just put just a little bit in there, 21:34 you know, what I mean, to get it rolling. 21:38 So how many you think I should put in there? 21:41 Add one more. Little bit more there. 21:43 Then basically, what we're going to do 21:46 is blend it up. 21:47 And we will go... 22:22 All right. This should be good. 22:23 So that should be good now. Now watch this. 22:26 If anybody was paying for this one, 22:28 we don't waste their money on ice. 22:30 Because I know they're gonna load it up 22:32 with ice there. 22:33 So you can save on a what, on a pineapple, and... 22:36 I mean, ice or something that you use quite a bit. 22:38 Yes, yes. Lot of ice. 22:40 A lot of ice they put in there. 22:42 So they were trying to cut some corners on that, yeah. 22:45 Yeah. So here it is. 22:47 I'm gonna put a little bit of water on that 22:48 and now watch this. 22:50 I'm going to put salt and all kinds of other things 22:51 on the tip of this. 22:53 Little bit of coconut. 22:54 Little bit of coconut can't hurt nobody there. 22:57 And then we have... 23:00 Whoo! 23:02 So this is going to be nice item 23:03 as you noticed 23:05 we didn't put as much ice and stuff like that, 23:07 because we don't want to use too much of that. 23:11 You take a nice little pineapple. 23:13 Get that going right there. 23:14 If we have some whipped cream... 23:15 Let me see if we have some whipped cream over here. 23:19 Yeah, I think I do, have a little bit more. 23:21 And we can see if this works here. 23:24 You are great. 23:25 You got some experience in the restaurant business. 23:26 Watch it. Watch it now. 23:28 I don't have a license but... 23:30 So here we go. 23:33 All right, it's like somebody went ahead and... 23:35 Somebody touched your whipped cream. 23:37 Somebody used up the whipped cream. 23:40 And you know what, you get the idea. 23:42 So right there, 23:43 we have our nice little pina colada drink 23:45 that everybody can enjoy, 23:47 I mean, something cooler in holidays. 23:48 Put that out with the... 23:50 In front of the family and stuff. 23:51 Won't give you a headache. Won't give you a headache. 23:53 Or a DUI. Or a DUI. 23:55 None of that. None of that. 23:56 You'll be able to praise the Lord. 23:58 Amen. 23:59 Because you drank something that's good for you. 24:00 So that's one little simple item 24:02 that you can do there. 24:04 And everybody can enjoy. 24:05 And they'll think you're a chef of beverages 24:08 or something like that. 24:10 So let's take, take a look at another one. 24:12 So we have the pina colada... 24:13 Oh, real quick, that coconut, forgot to tell them. 24:15 It's very good, 24:16 those natural fats in coconut is fantastic. 24:18 Matter of fact, if you use coconut, 24:20 it's very good for the bones, 24:21 the muscles, the joints as well. 24:23 So who know 24:24 that you'll be able to drink nice little beverages 24:26 only on special occasions 24:28 and it will be good for you as well. 24:29 You play basket ball, no? Oh, yeah. 24:31 You be balling up and stuff like that. 24:32 Oh, yeah. Every Tuesday. 24:34 So maybe you can have a little pina colada 24:36 to keep those joints strong. 24:37 And a pineapple as we know is good 24:39 for the digestive track, 24:40 anybody fighting with ulcers or acid reflux 24:43 or different items of that nature. 24:44 So what are you going to do now? 24:46 Are you going to make some... 24:47 Mango fizz. 24:49 Mango. 24:50 This is going to be the best drink 24:52 that anybody's ever had. 24:53 Mango fizz. The mango fizz. 24:55 So here, let's take a quick look at it, 24:57 looks like we're taking a trip on Taste of Paradise here. 25:00 We did a coconut from a Caribbean. 25:02 Now we're going to go to mango fizz. 25:03 You tell us what the recipe is there. 25:06 You have a... 25:20 Finely chopped ginger, man, 25:21 this thing is going to give you a little kick here. 25:23 You know what I mean, people... 25:25 I mean, you probably seen that in restaurant work. 25:26 People are drinking stuff and they... 25:28 That ginger is strong. 25:31 Well, this one is going to give them a little kick. 25:32 So it's real simple. 25:33 We just throw them all together there. 25:36 So you have your blender. 25:37 We're going to put the mango puree. 25:39 Puree first. 25:42 Man, that thing is thick. 25:43 And you can just buy a couple of mangoes, 25:45 you can blend them up, 25:46 and then you end up with the mango puree 25:48 or you can juice them as well. 25:50 Then... 25:51 Put our ginger in there. 25:52 Ginger, now normally if you notice in our program, 25:54 we say, usually just keep that ginger 25:56 for medicinal purposes once in a while, 25:58 you can use it to give you a little kick here. 26:01 So we're not going to be using ginger on a daily basis, 26:03 but once while, if it's a special occasion, 26:05 you know, get the digestive tract 26:06 ready for the tofurkey and... 26:08 Oh, yeah, holiday season. 26:10 Oh, man, we got the lime juice here. 26:12 So we got the lime juice as well. 26:15 And then let's blend this a little bit first. 26:18 Okay. 26:20 Where is that top here? 26:22 All right, here we go. 26:23 So we're gonna blend that up a little bit. 26:33 All right. All right. 26:36 Get that there. That things on tight. 26:38 Well, you know, this stuff is expensive, man. 26:41 We don't want anybody spilling this stuff here. 26:43 Then we add the rest of ginger ale there 26:46 to give a little fizz to that. 26:48 This is where the fizz comes in. 26:50 This is where the fizz is. 26:51 Now normally, you know, this is the holiday, 26:54 so we do little things, little special occasion. 26:57 But normally, you want to just drink 26:59 that all natural juice as we see there. 27:01 When do we add the ice there? 27:03 Well, we were supposed add that a while ago. 27:06 Well, you know, never too late. It's never too late. 27:08 So you can add a little bit of ice there. 27:12 And then you should be good there. 27:14 So this one is really simple, 27:16 you can knock it off in no time. 27:18 Then we'll be done. 27:30 Done. Voila. 27:33 I can't wait to taste this. All right, so there we go. 27:36 You have your mango fizz. I have my pina colada. 27:43 Look at it. That's it, now. 27:44 This man knows what he's doing. 27:47 Don't start to tab on me here, all right? 27:49 All right, here we go. We have a nice little drink. 27:51 Thank you so much. Have a happy holiday. 27:53 Have a happy holidays and enjoy. |
Revised 2017-09-28