Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000016S
|
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 00:10 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. 00:35 You know, we all love cheese, 00:39 cheese is the American food. 00:42 But cheese really don't like us. 00:45 Cheese is fermented, 00:48 it's really rotten, it's rotten food, 00:51 and it's not really good for us. 00:54 But I have a cheese for you that is plant based, 00:58 that does not come from any animal products, 01:01 and it is delicious. 01:04 So the recipe, the ingredients are: 01:32 Now today I'm using a Vitamix, 01:36 and all of these nuts have been soaked overnight, 01:41 but you can soak them for four hours, 01:43 like the recipe said. 01:45 These are macadamia nuts, 01:48 and these are almonds that have been, 01:50 the skin has been taken off of it. 01:58 One cup of water, 02:03 and I add the tahini 02:06 which is a great source of calcium, 02:12 and we're blending. 02:45 And we want to make sure that is smooth, 02:49 and here's the fun part now. 02:54 So now we take the mixture of the almonds 02:58 and the macadamia nuts and we place it in a strainer 03:02 that has cheese cloth 03:03 and you want the bowl underneath it 03:05 to get the drippings. 03:12 This is so much fun to make. 03:14 I make this all the time 03:17 and I keep it in my refrigerator at all times. 03:22 'Cause before I became a total vegetarian, 03:26 I loved cheese. 03:28 But I suffered from migraines a whole lot 03:31 and when I started studying and reading, 03:34 I learnt that cheese was one of the main culprits. 03:38 So I took it out of my diet 03:41 and I still needed that cheesy craving, 03:44 I still had a cheesy craving. 03:46 So when I found this recipe, oh I was so, so excited. 03:56 So now we take this mixture in the cheese cloth 04:04 and we twirl it around like this. 04:08 And I came up with this little contraption, 04:10 this is a bowl, 04:13 put this and this is a jar that I have pennies in. 04:18 it's very heavy, 04:19 I think it weighs about maybe four pounds, 04:22 maybe not that much, but maybe. 04:24 And place this and you would notice that 04:29 the liquid is getting ready to, 04:34 is coming out of the bottom. 04:36 And you want to sit this in your refrigerator overnight. 04:47 So this is the product that has been sitting 04:52 in the refrigerator overnight. 04:56 Look it's cheese, it's like soft cream cheese. 05:01 Isn't that amazing? 05:05 Now what I want to do now is combine yeast flakes, 05:12 lemon juice, 05:15 salt, 05:17 and maple syrup 05:20 'cause you know you need that salt and that sweet taste. 05:25 And you combine this 05:34 and you want to make sure 05:36 that you stir it very thoroughly, 05:40 you're mixing all the ingredients. 05:48 Now after the ingredients are all mixed, 05:54 you want to take, 05:55 this is a spring form pan 06:04 with some more cheese cloth. 06:10 And you want to just place it in here. 06:26 And continue until you have 06:30 all the pA¢tA(C) in this container. 06:38 And then you want to cover it 06:45 and set a weight on top of it, 06:47 in your refrigerator overnight. 06:53 And 06:57 here is the finished product. 07:04 Can you believe this? 07:05 Now this cuts just like cheese, 07:09 like a soft brie. 07:15 Spread it on a cracker. 07:18 I can't wait, I can't wait. 07:24 Mmm, 07:27 this is so good. 07:29 Now if you want extra firmness, 07:33 you can dehydrate this overnight 07:37 and it gets more firm, 07:41 or you can serve it like it is. 07:43 This could be spread on crackers, on bread, 07:47 and you can also spread it on, 07:50 as a bottom for pizza. 07:54 This is a great recipe. 07:59 Remember, 08:01 fresh eating is fresh living, 08:06 until next time. 08:15 Sweet too for your sweet eyes. 08:17 Grandma says 08:18 she's going to make some sweet potato pie. 08:20 I don't know about you all but I used to love 08:22 when grandma used to make that sweet potato pie, 08:24 because it's so delicious, so tasty. 08:27 And man for some reason you just got a boost of energy 08:30 and so I'll always look forward to that day. 08:32 But as I started to grow old, you know, 08:34 this happened long time ago when I used to be young, 08:36 before you all were around. 08:38 As we look at what it was 08:40 actually put into that sweet potato, 08:42 she did pretty good, 08:43 she had a couple of extra ingredients, 08:45 you know, that probably was a little questionable. 08:46 But hey, it was delicious. 08:48 So today we're going to make a sweet potato pie 08:51 that's actually helpful, tasty, 08:53 and man, if you want seconds, go right ahead, 08:56 don't worry about it, 08:57 you won't have to hit a extra lap on the track 08:59 or anything of that nature, but why sweet potatoes, 09:03 why we're choosing sweet potatoes. 09:04 We could have done pumpkin, we could have done, 09:07 I don't know something else rhubarb 09:09 or who knows or carrots or something. 09:12 But sweet potato is an amazing starchy veg, 09:16 as if you wanna call it. 09:17 It is very good for the body, 09:20 actually it's so helpful that a person 09:23 who's dealing with cholesterol is good for that. 09:25 It's also helpful for a person dealing with hypertension, 09:28 because of the items that it contains, 09:30 it helps to protect the inner lining of your arteries, 09:34 you know, that inner lining 09:35 where cholesterol loves to hang out. 09:37 And build up and block stuff and heart attacks 09:39 and stuff of that nature. 09:41 And it's also helpful 09:42 as it protects the inner lining, 09:43 what happens to the blood pressure. 09:45 It just continues to do what it do best, 09:46 instead of going high or too low. 09:48 So enjoy sweet potatoes. 09:49 Why else are sweet potatoes good? 09:51 It has certain irons, which is helpful, 09:53 also that it gives you a like, not false sense of fullness, 09:57 but actually it causes you to feel really full, 10:01 and for several hours at a time. 10:03 So when in doubt, 10:04 if you leaving your house you're like, 10:05 "Man, I need to eat something," 10:07 that is good, that will hold me over. 10:08 You better grab some sweet potato. 10:11 Why not even grab a slice of your sweet potato pie, 10:13 who knew, that this pie will be so good 10:15 for all of these items. 10:16 What else is it good for? 10:18 A person who is looking to balance 10:19 some of their blessings. 10:20 Hey, this is where is that, 10:22 why, because it keeps you fuller for longer 10:24 and because it has not as much calories 10:27 as you would get from some of the other items 10:29 that we can buy from you know they say, 10:31 fast food, you eat fast food you live a fast life, 10:33 here today, going tonight. 10:35 So we want to be here tomorrow as well. 10:37 So go ahead enjoy this and we're going to go ahead 10:40 and show you how to make, you can't just make the pie, 10:42 you got to have that crust as well. 10:44 So we're going to start off with the crust, 10:45 and then we're gonna go ahead and fill it up with the pie. 10:47 Here's the ingredients to this delicious crust. 10:50 All you need is: 11:07 Now who can't do that, 11:09 that's like the easiest pie crust around the town. 11:12 Everybody can do it. 11:13 No need to go and buy it anymore, 11:15 because when we start looking at the ingredients 11:17 on some of those pie crusts we buy, 11:18 it is danger, danger, stay away, beware, 11:21 it tastes good. 11:23 But, you know, 11:24 what the bad part of it is 11:27 or what are the results from eating this. 11:28 So we're going to show you how to dish this up. 11:30 So right here, in my bowl 11:32 all I have is the whole wheat flour there. 11:34 We're going to go ahead 11:36 and we're going to add some of that cane sugar. 11:38 Now real quick, if you don't have cane sugar, 11:41 if you notice I'm using little more cane sugar lately with 11:43 and I'm gonna go ahead 11:45 and just put in a salt and I mix that, 11:46 I'll tell you about the cane sugar. 11:47 We will us a little more cane sugar why, 11:50 because it's readily available now, 11:52 everybody has access to it. 11:54 But if you notice in the recipe, 11:56 we shared with you that you can easily use molasses. 11:59 Molasses is fantastic, 12:01 a matter of fact molasses is loaded 12:04 with a lot of good iron 12:05 as magnesium and potassium 12:08 and this thing is amazing. 12:10 Even better than molasses is blackstrap molasses, 12:13 which have triple the amount of regular molasses of calcium. 12:17 You looking to have strong healthy bones, 12:19 right here, molasses, 12:20 I'm going ahead and advertising for that. 12:22 But hey, enjoy the molasses, 12:24 we used to give this molasses to the cows, 12:26 and to the chickens and stuff 12:28 and they're walking along a big strong healthy bones, 12:30 while our bones are crumbling to pieces. 12:32 Take it back from the cow and eat it yourself. 12:35 And a matter of fact a lot of people don't like it, 12:37 because it kind of tastes strong a bit. 12:39 But you can do it now in the crust 12:41 so you can enjoy it, 12:42 while you're enjoying your sweet potato pie. 12:44 Then what we're going to do, as you notice, 12:46 I have to go ahead and put down, 12:47 now we're going to get our hands into the mix here. 12:49 We're going to go ahead, 12:51 and we're going to take that butter 12:52 or the soy butter. 12:53 Let me just grab a little spoon here, 12:55 and we gotta put that in 12:56 and we're going to mix this up properly 12:58 and so almost like a crumble or something of that nature. 13:01 So get as much as you can there. 13:04 If you have the better butter 13:05 hey, try better butter as well, 13:07 if you don't have the soy butter. 13:09 Go ahead and mix that up nicely. 13:12 I used to love doing this, and a matter of fact, 13:15 I encourage you all to get your children involved. 13:18 A lot of time the kids are just sitting 13:20 and they're playing all these video games 13:22 and they're talking about, "Mom, when is the food ready?" 13:23 "What? 13:25 You want some food, 13:26 come and get it yourself, make it yourself." 13:27 Go ahead and let them come. 13:29 I remember the good old days, we used to just make a mess, 13:31 flour all over the place. 13:33 We got a couple slaps on the head, now, 13:35 I shouldn't say that too loud, 13:37 I don't want Child Services to go after my mom. 13:39 But hey, we had the best time, it was the best memories 13:42 and as a result now today, 13:43 I can share some of these recipes with you. 13:45 So please get the children involved. 13:48 Can you imagine they're making their own cakes 13:50 and stuff of that nature? 13:52 Please, don't waste and turn off the TV 13:54 come into the VIP room 13:56 and make some good sweet potato pies 13:59 as they're always asking for it. 14:00 Then what you do, after you mix that up, 14:03 you take that nice ice-cold water, 14:05 I hope it's still cold. 14:06 And you pour that over there, and you're gonna, 14:09 it's going to give you some more consistency there. 14:13 Okay, then we're gonna make into a nice little ball 14:16 in a second here. 14:18 As you notice this is starting to come together nicely, 14:20 this is your crust. 14:22 Now, I know we could have went and we could've bought it, 14:25 but now, you can do it almost for free 14:27 and you don't have to worry about what's in it. 14:29 And so nicely as you see here, you have your, 14:34 your dough or your crust, 14:36 and then what we're gonna to do, 14:37 we're going to move this over, we're gonna take some flour, 14:39 we're gonna lay it out there. 14:41 I know we're in the kitchen, don't worry if you make a mess, 14:44 it's okay, it's okay. 14:46 You spent all the money on this kitchen, so what, 14:48 keep it perfectly clean, use it one person said. 14:53 And so you, you put that there 14:56 and we have our roller pin in a second 14:58 because we're gonna roll this out. 14:59 And oh, man, I'm thinking, 15:03 I'm gonna want to make some bread after this. 15:04 So as you see them, you put some more flour there, 15:08 and I went ahead and I just put all the water, 15:11 if you put less even better, but go ahead. 15:15 And mix that there and hey, 15:18 now you can practice a little massage 15:20 at the same time, 15:22 I'm sure your spouse or whoever would enjoy that. 15:26 You put just a little bit more, and then we just roll it, 15:31 as you can see it's pretty much there already. 15:35 Just roll it out nicely, not too much, 15:38 we're not making roti or anything, or burritos, 15:41 or tortillas, so just take it easy there. 15:47 Actually this is really, really, really good. 15:52 Now the messy part is gonna come up now here in a second. 15:55 I just want to make enough, 15:56 so it fits into my into my bacon dish. 16:01 All right, so I'm gonna to put that there. 16:04 This is the part where it breaks up on you, 16:09 but you've got to do it wise. 16:10 And so now, 16:12 I take my regular nice little baking dish as you see here. 16:15 You put it right there on top. 16:18 It is the part 16:21 and then, you just flip it. 16:25 One, two, three. 16:29 Yippy! 16:30 It went through, 16:32 and then you just pull it right back 16:33 over saw it folds in nicely. 16:35 Sometimes it will fold over, but you should be fine here. 16:38 And then you have your crust you, 16:40 you take off all of these parts. 16:42 And don't waste anything you can take that 16:45 and make a cool design. 16:47 I'm not gonna do that here today, 16:49 but you have your crust here, very nice and easy to make. 16:52 Maybe you can use this for decorations on top. 16:55 So don't throw that away, save that for later. 16:57 And voila, we have our pie crust, 17:00 you're gonna take this now, 17:02 you gonna put it in oven for about 17:03 5, 10, 20, 15 minutes on medium heat, 17:06 not too much, 17:07 just to get a little toasty there. 17:09 But you don't want to cook it too much, 17:10 because we still have to put the pumpkin, 17:13 not the pumpkin, look at that. 17:14 I'm still talking about pumpkin, 17:15 sweet potato pie filling, all right. 17:17 So we're going to move on to that next one now. 17:20 The recipe for the Sweet Potato Pie filler 17:23 really, simple, and easy, all you need is what: 17:47 Now I know you all are thinking, 17:48 wait a second. 17:49 That's not how grandma made it 17:51 for our sweet eyes and our sweet soup 17:53 and I know she put a little extra ingredients, 17:55 more sugar, more this, more that, 17:57 but we don't have to do that no more. 17:59 And we can still get some of the same effect 18:02 and a blessing as a result of making this beautiful, 18:05 beautiful tasty and delicious sweet potato pie. 18:09 But what is the key ingredient again, 18:10 is the sweet potato. 18:12 I went ahead and cut one and half. 18:13 This thing is amazing. 18:14 This is like a little extra gift from God, 18:16 He was just like, 18:18 you know, y'all, y'all so nice, 18:19 I'm going to give you something that you can enjoy. 18:21 So one person said God has a sweet tooth too 18:23 and that's why He made sweet potato pie. 18:25 I don't know if He made the sweet potato pie, 18:27 but I know He made the sweet potato. 18:28 Amen. 18:29 And so we have a sweet potato. 18:31 All you need to do is cut up. 18:32 You're going to need about a couple of cups of that. 18:34 So you just cut them up really nice, 18:38 there you go and get them rolling. 18:42 Let me tell you also why these sweet potato is an amazing item 18:47 that we can enjoy is because watch this. 18:51 Anybody ever felt hungry before, 18:54 the reason why you feel hungry, 18:55 and I'm gonna take these 18:56 and I'm going to put them in the pot, 18:58 all right. 18:59 The reason why you feel hungry is because 19:01 sometimes you need a little extra fats 19:03 in your foods, right. 19:04 And your body's craving for this. 19:06 And so what happens is normally, 19:09 your body craves for the fattiest food, 19:10 that's why when you're driving on a road 19:12 and you look up and you see all these billboards. 19:14 They don't just show you like, 19:15 "Oh, we're offering you today a nice salad 19:18 or something of that nature," 19:19 because your body is not looking for that, 19:20 your body looking for what? 19:22 For fatty foods 19:24 to get the craving out of the way, right. 19:28 So when you drive, 19:30 what do you see on a billboards? 19:31 Fries, and a burger and this and that. 19:34 And you'll drive and you'd all of sudden notice 19:37 your arms are starting to turn 19:38 and you're like, "Lord, what's going on?" 19:40 Is your body turning you into that drive through, 19:42 because they wants the fat, all right. 19:45 Now let's look at what sweet potatoes do. 19:47 Do you know sweet potatoes, when you eat it, 19:50 it goes ahead and say, how do I say, 19:53 it meets the same craving that you have, 19:56 but equal, almost equal to our fat. 19:59 Let me explain a little bit more. 20:00 It satisfies you, 20:02 just like fats will satisfy you. 20:05 And that's why a lot of people enjoy this 20:07 and use this to help balance the blessing. 20:09 And I know, we all want to balance that blessing 20:11 and so that's why we keep that sweet potato around 20:13 make sure this is one of the staple foods 20:15 in your VIP room, 20:17 because this is fantastic. 20:19 However let's call a timeout, or we say, 20:21 we should be eating sweet potato everyday 20:23 for the rest of our life. 20:24 No, because, your body still needs the fat, okay. 20:27 So what do you do? 20:28 You have a sweet potato, you make a nice little, 20:30 you do a nut cheese, 20:33 and you already saw what Evita did there. 20:35 So you can have the sweet potato, 20:37 put that, that nice cheese over it, 20:39 because those nuts contain what, 20:41 fats which is necessary. 20:43 So you are getting the one, two double whammy to hunger, 20:46 hunger should not exist anymore. 20:49 And we're going to balance our blessings as a result. 20:51 So you put those items in the pot. 20:53 You go ahead and you boil it till it's nice and soft, 20:57 if you want to remove the skin. 20:58 Hey, cool, me, 21:00 I just keep the skin 21:01 and you remember the little principle, 21:03 that we share or you get a chance to learn, 21:05 if it goes in rough, 21:06 that usually is doing a good job 21:08 because, you know, 21:09 what happens it comes out nice and smooth. 21:11 As you see there, as the fury, but oh, 21:14 no I'm not saying that this is what comes out, 21:15 all right. 21:17 So go ahead and you make that then when it's finished. 21:20 Just for the sake of time, 21:22 we don't have time to boil it and cooking all that stuff. 21:24 We went ahead and I made some here for you. 21:26 This is the a.k.a. 21:28 sweet potato puree that I was talking about. 21:30 So you just make sure 21:32 that is mashed together properly, 21:33 then you go ahead now, 21:35 and you add the extra ingredients that we mentioned. 21:38 We have the soy milk, 21:41 let's say you don't have soy milk, 21:43 but I have some nuts in the house, 21:45 put in almond milk, 21:46 put in cashew milk, or walnut milk, 21:48 real simple one cup of nuts to one cup of what, 21:51 you blend till it's nice and creamy, 21:52 then you add three more cups of water, 21:53 voila, milk done. 21:55 All right, then we have the maple syrup. 21:59 As we have there or honey 22:02 or you decide what you have, 22:06 one of the biggest down force 22:09 of people trying to live a healthy lifestyle, 22:11 is they don't have all of the ingredients 22:14 that should never be our situation here. 22:16 So as you see you got to work it through, 22:19 work it through, be faithful, 22:21 it's gonna come together here. 22:23 So I just mix that up nicely. 22:25 Another way that you can do in 22:27 is you can put it in the blender, 22:29 okay, but I don't have time for no blender. 22:32 Why use a blender when I can do it myself. 22:34 So I'm going to mix that in there nicely, 22:36 but I'm also going to add 22:37 the rest of the remaining ingredients here. 22:40 We have the sea salt and also our nice flavor, 22:47 and I have to tell you about this here, 22:49 lot of people enjoy that they say, 22:51 "Well, my grandma went ahead 22:53 and she added cinnamon 22:56 and she added nutmeg and she added this and that." 22:59 Yes, she probably added all those items, 23:01 but then you wondering why 23:03 the blood pressure is starting to creep up on you, 23:04 you wondering why, 23:06 you know the stomach is just bubbling, 23:07 you know what I'm talking about 23:09 because the cinnamon 23:10 and nutmeg are known as per se spices, right. 23:12 When I stand up, they're by per se. 23:14 I know many people share that cinnamon is good for diabetes 23:18 and there may be studies that show that, 23:20 but at the same time because it's the spice, 23:22 it's going to slowly, 23:23 but surely start to irritate the lining of the stomach. 23:26 So what do we use instead of cinnamon? 23:27 We use coriander, okay. 23:31 Well, what about nutmeg 23:33 they say, you know, I love nutmeg. 23:35 Matter of fact, I remember one time, 23:37 I was making a porridge, 23:38 y'all know what porridge is, 23:40 the oatmeal and stuff of that nature. 23:41 And I remember my mom always used to 23:43 when she made that porridge. 23:44 She always go over the pot 23:46 and she take the little nutmeg item 23:48 and she lean over and she go chuk, chuk. 23:50 And then she just leave it alone 23:52 and then keep mixing, I'm like man. 23:54 If that nutmeg makes everything taste so good, 23:57 why don't we add more? 23:58 So what did I do? 24:00 One day, I always say my mom is my girl friend, 24:01 so I'm cooking for my girlfriend, my mother. 24:03 And I'm making it and I said I remember 24:05 she added this extra ingredient, 24:07 this little nutmeg, 24:08 and I went and I grabbed a nutmeg 24:10 and I got over the porridge 24:11 and I went chuk, chuk, chuk, chuk,chuk. 24:13 I said, "Let me add some extra, so it can taste even better." 24:16 And as I was doing this 24:18 all I felt was some wind come behind. 24:20 And I look, it was my mom. 24:22 She just gave me a little touch and she said, 24:24 "You're trying to kill us, 24:25 why you're putting so much nutmeg." 24:27 I said, "Mom, I'm trying to take care of you, 24:29 and I'm getting beat up for this. 24:30 She said, "No, no, no 24:32 you're not supposed to put so much." 24:33 So she took a spoon and dipped it up. 24:35 But I never understood why. 24:36 Let me explain a little bit about this nutmeg. 24:38 Nutmeg, this is a good item. 24:41 It has its purpose, okay, 24:42 just like cinnamon has its purpose. 24:44 But nutmeg as they show it contains 24:47 what is known as 24:48 a toxic alkaloid core called myristicin, all right. 24:51 Don't worry about it, just go online look it up, 24:53 or something like that. 24:54 And what it does, 24:56 it has a narcotic effect on the brain. 24:59 What? 25:00 The brain, narcotic, 25:02 wait a second, let me call a time out. 25:04 Did I say helpful effect or what? 25:06 A narcotic effect on the brain. 25:09 And what I have shown is that 25:10 it actually depresses the central nervous system. 25:13 Now that's not good, 25:14 I want my central nervous system, 25:16 my brain and everything to work even better, 25:17 not be depressed. 25:19 And so as a result it is advisable, 25:22 you know the nutmeg 25:24 and I may still hold off on that, 25:25 they have their purpose you know mace 25:26 or whatever of that nature, 25:28 and nutmeg actually works as a good medicine. 25:31 However, I'm not sick so why am I using nutmeg? 25:34 So people say, "What do I use instead of nutmeg?" 25:36 I suppose it's not, 25:37 we're not here trying to substitute items, 25:39 but you can use what is known as cardamon, 25:41 cardamon instead of nutmeg and for cinnamon, 25:44 instead of cinnamon 25:45 what are we gonna use, coriander. 25:48 Fantastic, 25:49 and these are delicate and mild and easy on the system. 25:53 So at the same time 25:54 you're eating good healthy food, 25:56 you're not hurting your body as well. 25:58 So it's up to you, when I head to tell people, 26:01 "hey, you have to do this, to do that." 26:02 Hey, it's your choice, we're just here to educate, 26:04 that's a role, 26:06 and we're trying to get a taste of paradise. 26:08 I remember as well, 26:09 I was going to go down 26:10 to there's this island called Grenada. 26:14 I don't know if you all know what I'm talking about. 26:16 In this island of Grenada, 26:18 I was gonna go there and do a project 26:19 and everybody started praying for me. 26:21 They said, "Nyse, 26:22 we're going to pray for you," Why? 26:23 "Because you're going to Grenada 26:25 and tell them that nutmeg is poisonous." 26:26 I said, I didn't say, 26:27 "Nutmeg is poisonous, it has its purpose." 26:29 And so they started praying, 26:30 and I went down there 26:32 and I shared with the people about nutmeg, 26:33 because Grenada is known as the island of spies 26:35 that's where a lot of nutmeg comes from. 26:36 And they said, "Oh, Nyse, we already know that, 26:39 that's old news. 26:40 We don't eat it, 26:41 we just grow it and ship it 26:43 to everybody else in the world." 26:44 I said, "Oh, my goodness." 26:45 Look at that, that is something else, 26:47 and so your choice, 26:49 cardamon instead of nutmeg, 26:51 coriander instead of cinnamon, 26:52 simple and easy. 26:54 What I'm going to do now, have my pie crust here, 26:55 hold it out to oven, it's ready to roll. 26:57 I'm just going to take this fill in 26:59 and pour it in really nice, 27:01 really tasty and simple for you there. 27:04 You can pour it in a little more. 27:06 As you see I cut my little pie crust there, 27:08 little too short but that's fine, 27:09 because I'm going to make a decoration with it. 27:11 You take that now, 27:12 you stick that in a oven at about 60 minutes, 27:17 60 minutes on 350 27:19 and it should be good and let me share this with you. 27:21 Let me share the finished product. 27:24 This is amazing. 27:27 All right, this is what we call our sweet potato pie, 27:31 sweet potato pie and a lot of people enjoy this. 27:35 I will go ahead 27:37 and encourage you to give it a try yourself take a slice. 27:40 Matter of fact if you enjoy it so much, 27:42 go for another slice. 27:43 It's fine, you already know what's in it, 27:45 it's healthy and but here's the key, 27:48 don't tell anybody, 27:49 don't say I didn't put this or put that. 27:51 Just put it out and say, "Hey enjoy, 27:53 sweet potato pie for everybody." 27:54 And you'll be shocked, 27:55 they won't even notice the difference 27:57 but they will feel the benefit of the taste of paradise. |
Revised 2020-05-12