Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000015S
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually tastes good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and yours truly Nyse Collins 00:09 show you just how to do it and give you something better, 00:12 A Taste of Paradise. 00:31 Welcome to A Taste of Paradise. 00:34 My name is Evita Tezeno 00:36 and today's recipes are 00:40 Coconut Egg less Salad 00:43 and Mock Chicken Salad. 00:49 We are gonna begin 00:51 with this wonderful coconut, 00:56 this is a young Thai coconut 00:58 and this is called a unmatured coconut. 01:03 When you see the brown coconuts, 01:05 they are matured and this is a young one. 01:08 And if you see them in the tree, 01:11 they have the green husk still on them 01:14 and when they transport them to the United States 01:17 or wherever they send them, they take off the husk. 01:20 So this is a young Thai coconut 01:24 and so the rest of the ingredients are, 01:27 one half cup of pure water, 01:30 two tablespoons of lemon juice, 01:33 one clove of garlic minced, 01:36 one teaspoon of mineral sea salt 01:39 and add a half a teaspoon at a time for taste, 01:45 one half cup of raw cashews soaked, 01:48 a half a teaspoon of dried mustard, 01:51 a half a teaspoon of turmeric for color as needed, 01:56 one cup of young coconut meat, 01:59 one-fourth cup of celery 02:02 and two green onions chopped. 02:07 So we have to get this coconut open. 02:12 So this is the easiest way and don't be afraid, it's easy. 02:17 You just have to concentrate 02:19 and don't let no one distract you, 02:21 so you begin with removing the top husk 02:25 of the coconut. 02:28 And you need a really, really sharp knife, 02:30 that's one of the keys. 02:33 And you wanna continue to get the husk off 02:37 until you get to the nut part of the coconut 02:43 and this is where you have to concentrate. 02:46 You take the edge of the knife 02:50 and you start, 02:53 just hitting it around, 02:57 until you open it up 03:01 and here is 03:05 a great water, 03:09 I called it God's sports drink 03:13 because it's high in electrolytes, 03:17 it's sweet, 03:19 it's delectable. 03:20 Oh, I think, I'm gonna have a little sip right now. 03:24 Oh, this is wonderful, 03:27 it is so refreshing. 03:29 And it has a little salt and a little sweet taste 03:33 and it's wonderful when you're working out 03:36 and you wanna replenish your electrolytes really quick. 03:41 I keep these all of the time in the refrigerator. 03:45 So you wanna have a spatula 03:51 and take the meat off like so 03:57 and then you wanna get in between 03:59 the husk and the coconut, 04:02 run this in like so 04:07 and work around until you get all the meat out. 04:14 And it's really easy 04:16 and this coconut meat is really soft, 04:19 it could be used in smoothies, 04:23 you can make pies with it, 04:25 you can make pudding, 04:30 it's all purpose, 04:31 it is all purpose. 04:34 You wanna check and see if there's any shell, 04:37 so you wanna really look for that 04:44 and you wanna just chop it up... 04:50 like so. 04:58 So we have 05:01 some already chopped coconut meat 05:05 and you need a food processor, 05:10 you wanna place one cup of coconut meat 05:14 in to the food processor. 05:21 Your lemon juice, 05:25 mustard powder, 05:28 mineral sea salt... 05:34 turmeric... 05:38 which is good for inflammatory, 05:41 oh, it's wonderful. 05:44 If you have inflammation, turmeric is wonderful 05:47 and you wanna press this, you wanna not over press this, 05:51 you wanna pulse it a little bit. 06:03 Make sure that all of it is incorporated... 06:09 so you wanna pulse it a little bit more 06:19 and if you notice, it has the appearance of egg. 06:27 That's why I love the young coconut 06:29 because you can do so many different recipes with this. 06:33 It's... 06:36 It is... 06:40 You could use this egg salad 06:42 in sandwiches, 06:45 on crackers. 06:48 So we have our chopped celery. 06:54 Oh, I've forgotten one thing. 06:58 I forgot to put the cashews in. 07:01 So let's put the cashews in... 07:19 and then you wanna add your water. 07:37 You wanna place it in to a bowl... 07:44 and look this looks so similar to egg salad. 07:52 And then we wanna incorporate the green onions. 08:01 Mix it around. 08:07 And then we wanna plate it. 08:15 And I have plated it with, 08:18 I have put some wonderful spinach 08:24 and some red peppers, 08:28 and here we have it, 08:30 Coconut Egg-less Salad. 08:35 And for the next recipe, 08:38 for the Mock Chicken Salad, 08:41 you're gonna need one half cup of sunflower seeds, 08:46 two cups of cashews soaked, 08:49 one table spoon of nutritional yeast flakes, 08:52 one tea spoon of dried dill, 08:55 a half a tea spoon of mineral sea salt, 08:58 one table spoon of lemon juice, 09:00 a half a cup of English cucumber, 09:04 chopped, two table spoons of chopped celery, 09:08 two green onions cut in small pieces. 09:14 This is a very simple recipe again. 09:17 We have the soaked cashews. 09:22 Soaked sunflower seeds 09:25 and also again by soaking your nuts and seeds, 09:30 this gives this recipe a creamy texture. 09:34 I used to love chicken salad before I became a vegetarian 09:39 and this is a very close recipe. 09:47 And you wanna process it till it looks 09:50 and it has the appearance of chopped chicken. 09:55 That's what the color looks like to me. 09:57 So you wanna make sure that there's not a lot of chunks. 10:04 So and now we wanna place it in our bowl. 10:19 Add the celery, 10:22 the green onions 10:26 and the English cucumbers. 10:32 Mix that together. 10:37 You wanna make sure that all the ingredients 10:39 are thoroughly mixed. 10:45 Isn't that wonderful. 10:46 It smells great. 10:49 I just love this recipe. 10:51 This is a good recipe to bring to picnics, 10:54 to a fellowship meal 10:58 and this is the way I like to serve it. 11:03 I cut up tomatoes and de-seed them. 11:07 Then I take a little of the mock chicken salad 11:12 and I place it in the tomatoes. 11:20 This is such an easy dish. 11:26 And this is also a dish that you can get your children 11:29 to do as well 11:33 and look at the colors, 11:34 the colors are just so beautiful. 11:37 You have your red, your greens 11:42 and I gonna separate with spinach leaves 11:44 and you can even eat the spinach leaves, 11:46 they're not just garnish. 11:55 So here we have it. 11:57 The Mock Chicken Salad. 12:01 And remember live life fresh. 12:12 Better butter on your bread. 12:15 This is the key today that we're gonna learn, 12:17 the key is to have some better butter 12:20 but also not only to have some better butter, 12:22 it's also to have some good bread. 12:24 And if you don't mind me saying, 12:25 it's when sometimes I get tired of bread, 12:27 somebody bring the corn bread, this is how we do it back home. 12:30 I don't know about you all 12:31 but we wanna make some good corn bread 12:34 and we wanna put some nice butter and just put it on. 12:37 I know sometimes when we make bread, we wait, 12:39 we go ahead and we bake it and it comes out, 12:42 the whole place is smelling, I mean, 12:43 your stomach is like calling the bread 12:46 and it's just like, it's a night mare sometimes 12:48 because you can't wait till it's finished. 12:50 But then we run into the kitchen 12:51 and we grab that bread and we slab on 12:54 some butter on top of that and then we eat it in 12:56 and here's the thing, it tastes good for a moment. 12:59 And you're enjoying it and stuff like that. 13:01 But then if you notice a little bit later that day 13:04 or may be tomorrow or something, 13:05 you wonder why you got that extra blessing 13:07 going on in your stomach. 13:09 Well, the first reason why is, 13:11 is because we ate the bread too soon. 13:14 If you notice there's a lot of people sometimes, 13:17 they call them, we're not calling names 13:19 but we just say, you know, they have... 13:21 May have a bear belly, I call that a extra blessing 13:24 and if you notice there may be people 13:26 who don't even drink alcohol but they still end up 13:28 with that belly that looks a little bit like 13:30 the bear belly. 13:32 And we wonder why is that happening, 13:34 there's a couple of reasons and we'll talk about this 13:36 at some of the other programs that we'll do but today 13:39 we'll share with you one reason why? 13:40 You notice when you ate that bread that was fresh 13:43 and you put that slab of butter on it and it was so good. 13:47 I wanna let you know that, that yeast is still active. 13:50 Now what does yeast do? 13:52 Yeast normally, as you know, as it ferments 13:54 and that process takes place. 13:56 It kind of rises the bread, right. 13:59 So the bread rises and the yeast is active, 14:01 it says it on that little package 14:03 that you buy from the store, active yeast. 14:05 So that means it's working, it's doing its thing 14:07 especially when you put that water in it, right. 14:09 So when you eat that bread 14:10 because the yeast is still, what is it? 14:13 Active, now when you digest it, it is still active. 14:18 So what does it do? 14:19 You remember, yeast causes things of what? 14:21 Rise. 14:22 So you notice what else that's rising, 14:24 the belly starts rising and then people like, 14:26 "Ma, what's going on and I'm starting to have 14:28 a stomach pains or acid reflux 14:31 but I wanna let you know these things 14:32 are some of the easiest things to take care of 14:34 if we just follow simple principles. 14:36 So people say, "Well, 14:37 I can have my hot bread no more." 14:39 A matter of fact, you can have the hot bread 14:41 but we just don't want you to have it fresh. 14:44 Why? Because the yeast is still active. 14:47 Active is the key here. 14:48 So how do we deactivate the active yeast 14:52 so we can enjoy the bread? 14:53 Well, there's a really simple principle that we follow, 14:55 when you go ahead and you bake that bread 14:57 and it comes out nice 14:58 and the whole place is smelling up. 14:59 Please make sure you eat before that bread is finished 15:01 because you will be tempted. 15:03 I mean, you'll be so tempted to go ahead and grab it. 15:06 But go ahead and what you do is, 15:07 you take that bread, you slice it nicely. 15:09 All right, now be faithful, be strong, 15:11 you slice it nicely, take it now 15:13 and put it back in the oven. 15:16 People are like, "What?" 15:17 A matter of fact, that's what you wanna do. 15:19 You wanna dry it out, you wanna bake it 15:21 just a little bit more on lower heat 15:23 till the last trace of moisture disappears. 15:26 And if anybody knows and they did their studies 15:28 in Ministry of Healing, many years ago, it was written, 15:30 it's to follow the same principle. 15:32 This is called Zwieback bread or twice baked bread. 15:35 My friend was telling me a story 15:37 that in this far away city called Atlanta, Georgia, 15:40 there's this place over there and they make really good 15:44 and not just good bread, healthy bread. 15:45 I'm talking about the whole wheat stuff 15:47 and with the nuts and all of these 15:49 different types of grains. 15:51 And but however, the bread was so good, 15:53 they would charge premium prices on it. 15:56 Let me explain what I mean. 15:57 Six, seven dollars a loaf of bread. 16:00 So I said, "Man, do you buy this bread, 16:01 you can make it yourself." 16:03 He says, "Yeah, I buy it but I don't pay that price." 16:04 I said, "What do you mean?" 16:05 He says the day that they bake the bread and it's fresh, 16:08 everybody rushes the place and they're paying 16:10 and they're buying. 16:11 But he says, "What I do is, I wait two or three days after, 16:17 when everybody thinks that bread is not what? 16:19 Fresh anymore and I go and buy." 16:21 He says, "Man, the bakery is basically 16:23 giving the bread away and I'll pay may be a dollar, 16:26 may be two because they consider it old bread." 16:29 But do you see the message of God here, 16:31 God allows his healthy principles 16:34 to be accessible to everybody. 16:36 Not just those who could have four, five dollar worth 16:38 or loaf of bread, even a poor man 16:41 can buy that for a dollar. 16:42 And he gets them in a best way. 16:43 But forget about buying it for somebody else. 16:45 We're gonna make our own today. 16:47 And we're gonna make not just any bread, 16:49 we're gonna make some good old, corn bread. 16:52 So let's go through the recipe here real quick, 16:54 really simple and easy to make. 16:56 One and one half cup of cornmeal, 16:59 one half cup of whole wheat or unbleached flour, 17:03 one half cup of cane sugar, 17:06 three quarter tea spoon of sea salt, 17:09 one cup of water, 17:11 two table spoons of coconut milk 17:13 and one half cup of oil. 17:16 Really simple and easy, everybody can do this. 17:19 A matter of fact, I think you already have 17:21 the ingredients in your home. 17:23 Just go ahead and check that pantry. 17:24 I already put it out here, really simple 17:26 and easy for you all. 17:27 So let's just go ahead and knock this out. 17:29 We have the corn meal here, fantastic, 17:32 we used to make this thing called corn meal porridge 17:35 or corn meal dumpling. 17:37 I don't know if you all know what I'm talking about. 17:39 My mom is from Trinidad, so we know how to get down 17:41 with some of those things. 17:42 And you take the corn meal there. 17:43 Then you take what? 17:45 You take your whole wheat flour, 17:47 you mix that in there. 17:48 Really, simple and easy or a flour of your choice. 17:52 If you wanna use spelt, go ahead, try that. 17:54 Hey, try some thing new, then you're gonna take that, 17:57 the cane sugar here. 17:59 Now this is just not regular sugar. 18:00 This is not brown sugar. 18:02 Lot of times we use sugar and it's not really, you know, 18:04 they say, "Oh, brown sugar is good for you." 18:06 Well, do you know what really brown sugar is? 18:08 It's basically white sugar with a little bit of 18:10 molasses extract or just molasses 18:13 and that's what brown sugar is. 18:14 So make sure you get the cane sugar, 18:15 the crystals whatever you can find is good enough. 18:18 So you mix that there, then you take your salt 18:22 as we see here the sea salt. 18:23 Make sure that mixes properly too 18:26 because one day you'll be eating your corn bread 18:30 and you get a salty bite if you don't do it properly. 18:32 So you mix that all there together 18:34 and then the rest of piece of cake, we have the what? 18:36 The oil, we'll pour the oil in. 18:40 Preferably you can use the light, tasting olive oil. 18:46 Some people use a different types, 18:49 canola or... but your choice. 18:52 I'd like to stick with olive oil. 18:53 That's what the Bible talks about, 18:54 I'm just gonna keep it simple. 18:56 I'm gonna pour in the water as well, as about how much? 19:01 About a cup, okay. 19:03 So I'm gonna pour that there, I mean, mix it a little bit. 19:05 You just get it going. 19:07 This is a cool little item that you can have 19:09 the kids involved in as well and this is actually 19:12 a healthy one and one of the last ingredients 19:16 is your coconut milk, 19:20 two table spoons of coconut milk. 19:22 Now lot of people are also thinking, 19:24 they say, "Wait a second, all right. 19:26 I notice you didn't add 19:28 another ingredient into this mixture." 19:30 And I say, "What did I not add?" 19:32 They say, "You didn't add the baking powder 19:36 or the baking soda or something of that nature." 19:40 Now watch this, corn bread 19:42 doesn't really use yeast, right? 19:44 So it needs something to kind of cause it to rise. 19:46 So what many people use is what? 19:49 Baking powder or baking soda. 19:52 Now I wanna encourage people to start reading 19:55 and start studying because this may be something 19:57 that would cause a problem 19:58 and we don't wanna do that, why? 20:01 This baking soda, baking powder and AKA, sodium bicarbonate, 20:05 when it hits the system, it causes actually 20:07 what is known as inflammation. 20:10 Inflammation, now I don't know, yeah, I don't want information. 20:13 What happens is because it's a sodium bicarbonate, 20:16 that base or whatever your body has to digest food 20:19 at a certain Ph level, right? 20:22 So when you add this baking soda, 20:24 it is baking powder. 20:25 It adjusts that Ph, inflammation takes place 20:29 and now the body cannot begin to digest and like it wants to, 20:32 it has to get that Ph back to where it needs to ago 20:35 because, you know, it was changed by let's say, 20:38 the baking soda or baking powder. 20:40 So one thing that we encourage our clients to do when cooking 20:44 and making delicious food is hold off on 20:46 may be some of that baking soda or baking powder. 20:49 Actually when I go to the store, 20:50 even the helpful store 20:51 and I look at some of the ingredients, 20:53 as soon as I see baking soda, baking powder, 20:55 time out, I leave it alone. 20:57 One lady said, "Oh, man. 20:58 Nice, you don't know what you're talking about." 21:01 I said, well, give it a try yourself. 21:03 And she had what is known as acid reflux. 21:05 And she had it for numerous years. 21:07 So she went ahead and she held off on 21:09 using baking soda, baking powder 21:11 and within a couple of weeks time, 21:13 her problem by the grace of God with other adjustments 21:16 in her lifestyle was gone. 21:18 So I wanna encourage you to give it a try 21:19 but we are not done yet in our recipe. 21:21 So you take your nice, little batter. 21:23 I remember we used to make this, it was so good. 21:26 You take your batter and now I'm gonna bring it over here. 21:28 You just have a eight by eight dish and really simple. 21:31 People say, "Well, you need to grease the dish." 21:32 I already put enough oil in this thing, 21:34 it doesn't need any additional. 21:36 And you stick that there and you get that going. 21:40 Let me just move this out of the way 21:42 and just see here. 21:43 You remember this and we used to go like this 21:47 and lick it up and then done. 21:49 Viola, we're gonna take that. 21:50 We're gonna stick that in a oven about 300-325, 21:54 you decide what works best for you. 21:56 And everything else works there. All right. 22:00 So I'll take that and I should have 22:01 a finished product but I'm not gonna pull out that product 22:04 until I get us some better butter. 22:08 So we're gonna get some butter to put on that corn bread. 22:10 And I want you to write down this recipe. 22:12 Real simple, real quick, and easy. 22:13 Here's the Better Butter. 22:15 Three quarter cup of coconut milk, 22:18 one half cup of water, 22:20 two table spoon of yellow corn meal 22:23 and one half tea spoon of sea salt. 22:27 Now we have our better bread or better corn bread. 22:32 We're gonna have to get something to go along with that 22:35 and this is the part I've been waiting for 22:36 'cause allow me some butter. 22:38 And we're gonna give you now a better butter. 22:41 At taste of the Paradise. 22:42 What we're gonna do real quick out for a better butter, 22:44 it's really, simple and easy. 22:45 All you need is a nice, little sauce pan. 22:48 You get your fire going real quick 22:50 and get that going right about medium heat 22:55 and you'll take your ingredients, 22:57 everything that we just talked about. 22:59 Coconut milk, love it, enjoy it, 23:01 this is a taste of paradise. 23:03 So we are going to paradise, 23:04 that's why we're gonna use some coconut milk. 23:06 Lot of people will be like, "Oh, too much coconut milk, 23:08 too much fat" but then they really don't look at 23:11 how much other fat they've been using from the butters 23:15 and all of these other items such as the trans-fatty fats 23:18 and these things, these saturated fats, 23:19 that's just clogging up arteries 23:21 and stuff of that nature. 23:23 So what we're gonna do is we're gonna use coconut milk, 23:26 then we're gonna take that corn meal. 23:27 We're gonna spread the corn meal. 23:29 Remember we were talking about corn meal porridge. 23:31 You got to keep mixing it properly. 23:33 I remember once I was making corn meal porridge. 23:35 I didn't mix it properly. 23:36 I got all these lumps and stuff in it 23:38 and so please mix properly. 23:41 So we want better butter not better bumps. 23:43 All right. 23:45 And so you just mix that. 23:46 What you do is you mix until it's nice and hard 23:49 and it starts to get a little thick 23:51 and then we're gonna put that in here. 23:52 Here's a thing with the better butter, 23:54 that you can enjoy because it's so good for you. 23:57 You can have a little extra but the other is that 23:59 we're causing problems is 24:01 because of like I said, the fats, 24:03 the hydrogenation process that goes and start 24:05 clogging up arteries and you're just wanna know, 24:07 why are you so tired up. 24:08 You just had a piece of garlic bread. 24:10 A matter of fact, when you look at garlic bread, 24:12 a person who uses butter on bread, 24:14 it shows that it may increase your cholesterol 24:16 almost by just under 20 percent. 24:19 So be careful when we're using that 24:20 but if you use some better butter, 24:22 this one is gonna actually help you to balance 24:24 and lower your cholesterol. 24:25 I remember I was sharing this information, 24:27 one gentleman said, "I wanna balance my blessings 24:29 and I'm vegetarian, 24:31 why am I adding on extra blessings?" 24:32 So we started to ask him some questions. 24:34 We said, "Well, are you exercising? 24:37 Are you eating right? 24:38 Do you use any excess fats or oils?" 24:41 He says, "Yeah, I use butter on my bread 24:43 but it's the healthy butter?" 24:45 I said, "Is it better butter?" He said "Not quite." 24:47 He says, "Man, when I have bread," 24:49 He says, "I go ahead and I put the butter 24:51 on the bread" I said, "Wait a second, brother, 24:54 how do you put butter on a bread? 24:55 When I use butter, I put the butter like this, 24:57 you know, what I'm talking about right? 24:59 He was actually digging the butter. 25:01 He says, "Not only do I put the butter on the bread." 25:03 He said, "I put it on both sides and..." 25:06 The both sides on a bread? 25:07 How do you put butter on both sides on a bread? 25:10 Now wonder the man will have a couple of extra blessings, 25:13 it's because he was using way too much of the butter. 25:16 But it wasn't the better butter that he was using. 25:18 So I wanna encourage, just hold off on these 25:20 other butters and all of these processed items 25:24 and make your own. 25:25 This is like the coolest thing to do. 25:27 Because now you make your own, you don't have to question 25:30 what process it went through? 25:31 Who made it? What ingredients? 25:34 Because you did it yourself. 25:36 So as you see here, you simmer it 25:37 for about five minutes, 25:39 you see it's getting nice and thick. 25:40 Oh, man, this thing is amazing. 25:43 This thing is actually dangerously good for you. 25:46 You know why I say dangerously good for you 25:48 because you will be addicted and I just want you, 25:51 just to follow the recipe, 25:52 some people they love it so much. 25:53 They take the recipe and multiply it by five, 25:55 too much, too much. 25:57 That'll be to cry. 25:58 And I'm talking about too much better butter. 26:00 And you take that item, you let it simmer 26:03 a little bit there 26:05 and now it's nice and thick. 26:07 We're gonna go ahead 26:08 and we're gonna put that into the blender. 26:12 Okay, just really simple and easy to follow there. 26:18 We're gonna put that in the blender 26:21 and then we get that going. 26:23 I'm gonna hurry up here. 26:25 We're just gonna blend it till it's nice and smooth. 26:29 All right, on high. 26:36 I like that there. 26:45 Now real quick 'cause it's time. 26:48 I'm gonna go ahead and I am going to... 26:50 You take this out. 26:52 You see it's a little runny but that's fine. 26:54 You put that in your dish right there, 26:55 it almost looks like corn meal porridge. 26:57 I'm gonna go ahead and put this in the fridge, all right? 27:00 And I went ahead and already made 27:02 another batch for you all. 27:03 So don't worry, don't worry, 27:05 you won't have to wait too long. 27:07 Now I have some better butter, better for you, better for me 27:10 and if you play around too much, oh, 27:13 man it's gonna be better for nobody. 27:15 So go ahead and enjoy that, then I have my corn bread 27:19 as we see here, I went ahead and finished up. 27:22 Now because we didn't per say use any baking soda, 27:26 baking powder, 27:28 it's gonna be a little, a little rough. 27:30 My friends call it, instead of corn bread, 27:32 they call the corn rocks. 27:33 It's gonna be a little rough but when you reheat it, 27:35 it'll be just as when fresh and new. 27:38 So go ahead and enjoy that. 27:39 You take that better butter as you see here, 27:41 the consistency, check it out real good. 27:44 And you just put that on your corn bread 27:46 and you should be fine and enjoy that, 27:49 I don't know about you but I'm gonna enjoy it myself. 27:51 Go ahead. 27:53 Enjoy your better butter with the better corn bread. |
Revised 2020-05-12