Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000022S
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00:01 Have you ever wondered exactly how to prepare healthy food
00:04 that actually tastes good? Well stay tuned while Evita Tezeno 00:07 and yours truly Nyse Collins show you just how to do it 00:10 and give you something better, A Taste of Paradise 00:30 Welcome to A Taste of Paradise. My name is Evita Tezeno 00:34 and we're gonna have Pizza today. Yes! 00:38 Gluten free raw pizza. And let's read our ingredients. 01:25 So what we're doing first is our crust. 01:29 And those were the ingredients for our crust. 01:32 So these are the buckwheat that have been soaked overnight 01:37 Sunflower seeds that have been soaked overnight 01:43 And this is the soaking water from the sun dried tomatoes 01:48 Sun dried tomatoes 01:51 One date. I always use date for sweetener 01:56 I forgot to take the pit out of the date. Remember to always 02:01 take the pit out of the dates. 02:03 Or you'll not be happy with the results. 02:07 And then we have flax seeds and we have brown flax seeds 02:11 that have been soaked also overnight 02:15 this is our onion, chopped 02:19 Fresh garlic. This has a lot of ingredients 02:24 but it is well worth it. It is so delicious. 02:28 This is our dried rosemary 02:31 and our salt. 02:35 We're gonna get these things out of the way 02:40 and we're gonna process. 03:16 And you want to process it to a smooth mixture 03:23 Today we're using our dehydrator again. The dehydrator is 03:31 I would say like a cool oven but it really is not an oven, 03:34 it draws the moisture out. 03:40 So we want to take some of our mixture 03:48 and we want to spread it 03:53 on the dehydrator sheet 03:56 and we want to dehydrate this overnight. 04:08 And because of the miracle of television 04:16 I have the finished product. 04:20 That's what's so amazing about raw foods. 04:24 The smell is incredible. 04:29 And now we read the ingredients for the veggies. 05:14 In a previous episode I showed how to spiralize zucchini 05:20 and it's done with a spiralizer 05:23 So we have the spiralized zucchini 05:26 The bell peppers and the onions 05:30 This is the coarsely chopped spinach 05:37 Basil and oregano 05:43 Olive oil 05:46 The salt 05:48 and two cloves of minced garlic 05:56 and you want to make sure you mince them well 06:03 and then you want to incorporate all of the ingredients together 06:11 and you know what I like to do 06:13 I like to use my hands 06:16 so I can really get in there and incorporate everything 06:26 And then what we're gonna do next 06:28 is we're gonna put them on a dehydrator tray 06:35 and we're gonna dehydrate them 06:40 for, I would say, about 2 hours. 06:48 And you wanna make sure they're spread out really evenly 06:56 and dehydrate them 07:04 Next we're gonna do our tomatoes 07:14 And we're gonna thinly slice our tomatoes 07:20 Like so 07:31 You want to make sure you get firm tomatoes 07:35 cause you don't want them too soggy 07:37 you want to make sure that they're very firm 07:43 You want to spread them out in a Pyrex dish 07:54 and just combine the ingredients the oil, the salt 08:02 the cayenne 08:03 and the seasonings, the herbs 08:06 and just mix them up 08:10 you wanna also take these 08:17 put them on a dehydrator sheet 08:20 and you want to dehydrate them also 08:23 for a couple of hours 08:28 so we're gonna put some more of the tomatoes on 08:33 and then stick it in the dehydrator 08:38 And for our next recipe 09:01 Now we have our macadamia nuts This is a very quick easy recipe 09:08 The spring onions 09:10 The nutritional yeast 09:15 The lemon juice 09:17 and the sea salt 09:19 And then we process it. 09:29 And after it's a little grainy looking 09:33 you want to put it in the dehydrator 09:35 for about four hours and this is the finished product. 09:40 And now let's assemble the pizza since we have all our 09:44 ingredients ready. You want to start with. In the previous 09:50 episode I did a macadamia almond cheese and you want to use that 09:54 as the base. You want to put your tomatoes on 09:59 And these tomatoes are slightly dehydrated and it has all 10:04 the flavors that we put on it all the Italian seasonings 10:11 and the olive oil and the salt 10:14 and instead of using like a pizza sauce, we're using these 10:19 tomatoes because remember fresh is fabulous 10:23 and these are fresh tomatoes 10:27 Then you want to put your veggies on 10:37 and last but not least 10:42 you want to put your feta cheese 10:47 Look at the colors! 10:50 Look how wonderful this is 10:56 Remember always to live life fresh. 11:10 More peas if you please, on brown rice that is 11:14 Now we all love some peas and rice, some call it beans n rice 11:18 or rice and peas or whatever you wanna call it 11:21 Just call it something, it's all the same and they all taste good 11:25 and it's good for you. And a lot of times you know, we would 11:28 like to make it and we would like to make it a healthy choice 11:32 with it but sometimes we just need to learn, you know 11:35 couple of extra dishes, I remember a long time ago 11:38 we always loved some peas and rice, whatever the pea it was 11:42 we just wanted pigeon peas, kidney beans, garbanzo beans 11:47 I never really had garbanzo but black eyed peas and just name it 11:51 we had it because sometimes it was the cheapest thing 11:55 that we could buy you know. You could buy a big bag of 11:58 beans, dry ones for a couple dollars and that would last us 12:02 like the whole month, you know what I mean. One time I got 12:05 tired of the beans so much, I said, look mom enough is enough 12:09 I'm tired of these beans, I think my kidneys are actually 12:12 looking like kidney beans. It was just too much 12:14 Too much, too much would be the cry if you eat it too much 12:17 but the key is to have some variety and enjoy it 12:20 but then we also want to do it with some good options 12:23 meaning the brown rice. A lot of times we make peas and rice 12:27 we would use white rice ok. I'm not here to say anything 12:30 is bad with the rice or anything of that nature but we notice 12:33 there is a difference, there is a difference. Yes it does taste 12:36 different but also we wanna choose, yes we wanna get a 12:39 taste of that paradise but we wanna choose better or healthier 12:42 alternatives or options. And so that's why we wanna choose 12:45 some of that brown rice. And that's what we're gonna actually 12:48 do today is make some of these things but let's look at the 12:50 differences between these rices here, if you can say that 12:54 There's the white rice and brown rice, ok 12:56 We know the brown one is a whole grain item which is 13:00 crucial because it contains fiber. How can you tell 13:03 if a rice is good or not? You just look at it closely 13:07 and when you look at it closely you will see that it has like 13:10 some fiber, like some stuff across it because there's a 13:14 lot of types of rice out there. There's rice that looks brown 13:16 brown but is not brown. It's really like white rice that has 13:19 has been treated. AKA it's called parboiled rice 13:22 but then you wanna look at the end of it you can see a little 13:25 clear, not clear but a little white speck, its the germ ok? 13:30 Whole grains, we're trying to focus on whole grains here 13:33 All whole grains in general have three parts 13:37 there's fiber to it which is those little specks there 13:41 then there's the germ at the bottom and then the last part 13:44 is the endosperm or the white rice. And that is what everybody 13:51 is used to that's what we use to make peas and rice recipe 13:55 But what we wanna do is use the brown one because it's 13:59 a healthy alternative. It's also good for balancing the blessings 14:03 because of the fiber it keeps things moving you know what 14:06 I mean. So when it's time for number 2 you know, there's 14:09 number 1 in front and number 2 in the back, you know when you 14:11 have to go to the bathroom there's no problem. You don't 14:13 have to be crying Lord help me You know what I mean cause 14:16 there's strain and this and that so we want to go ahead and use 14:20 brown rice cause it keeps things rolling across nicely. A lot of 14:24 times we're afraid of the brown rice. If you've ever been 14:26 to potluck before or where they have a gathering and everybody 14:30 brings a dish, you ever notice people will love to eat white 14:33 rice and they'll end up calling for seconds, right? 14:36 No problem. But when it's time for brown rice and they're 14:38 serving it out and the sister comes with the brown rice 14:41 she's about to serve and you say, wait sister don't put 14:43 too much. Because what does the brown rice do? 14:46 Because of the fiber content it does what? It expands in the 14:51 system, remember how it keeps things moving? It expands 14:53 and gives you a false sense of fullness. 14:55 That's the job of fiber ok. And so as a result now when we have 15:01 the false sense of fullness we actually eat what? Less. 15:04 You already know that, that's why you only call for just a 15:08 little ma'am, just put a little bit of that brown rice cause I 15:10 still want this and that and all the rest of the other 15:13 desserts. And so what's gonna cause the problem now 15:17 is we're gonna end up over eating. That's why whole grain 15:19 is even better for us because of the fiber content 15:23 And also when you look at the white products alright 15:26 here's a simple rule of thumb when we look at white products 15:30 if it doesn't come naturally white stay away from it 15:33 Now what do I mean? What comes naturally white? 15:35 You have the potatoes, yams, and different items of that nature 15:40 different turnips and stuff, they come white. So those 15:42 are fantastic. But while rice in general is not grown white 15:46 it's grown as a whole grain and then it's processed 15:49 and that's why when you look at your white rice 15:51 you see a little cut on the side that's where the fiber was 15:54 and then if you notice at the tip at the end of the white rice 15:57 you'll see a little claw. Well the claw wasn't always there 16:00 there was the germ that used to stick in there 16:02 and so when we eat the white rice, white bread, white flour 16:06 when it goes through digestion it becomes like paste and 16:10 it hits the sides of the walls of the intestine and 16:14 digestive tract, right? And when it hits the sides it's like 16:17 almost like paste, like glue. I have a quick question 16:20 Now you already know this. A long time ago before glue 16:24 glue was always around, but before we had free liberal 16:28 access to glue when you tried to go and fly a kite, ok 16:32 what did you use to use to stick the kite to the little 16:36 sticks, you know the little flat thing, little paper that 16:39 goes on the to stick it. If you didn't have glue you run 16:42 inside the house, Mommy, Mommy can I get some white flour 16:44 and you take the white flour and mix it with water ok 16:49 to make a little paste. You put that there on the stick or 16:52 whatever you use and you put the top part on it and you 16:56 let it dry a little bit and you're out there flying the kite 16:59 because it works like glue. 17:01 What happens in the digestive tract? Hello 17:04 Same principle. You eat it and get the paste going and sticks 17:08 there and when its time to go to the restroom, you're like 17:11 Lord help me. And so watch we don't need that problem 17:14 any more if we start using a little bit more brown rice 17:18 or different items of that nature and so what's the rule 17:20 of the thumb? Here's the rule of thumb again. If it doesn't 17:23 come naturally white leave it out. Old saying, when in doubt 17:28 leave it out. I was doing a program, it was the funniest 17:30 thing. We gotta get that recipe cause I know y'all wanna eat 17:35 her hand. It was so funny cause she was African American 17:39 she was a Black woman and she waves her hand and she says 17:43 Nyse what should I do? I have a little dilemma with this y'know 17:48 this white and brown and stuff of that nature. Ma'am go ahead 17:51 and ask your question. The funniest thing, she says my 17:54 husband is white, she says do I need to get rid of him too. 17:59 I said Ma'am, Amen. Did he come naturally white? 18:03 She said, yes. I said, so go ahead and keep him. 18:05 Is that alright? So naturally, it has to come naturally white 18:08 but if it doesn't come naturally white leave it alone, 18:11 get rid of it. So what we gonna do is we're gonna make this 18:14 simple, delicious recipe that a lot of people enjoy 18:17 more peas with that brown rice please and here we go 18:20 we're gonna go through the real simple ingredients 18:56 Alright, I think that should be pretty much easy for everybody 19:00 to do and watch this, a lot of times I get this little buzz 19:04 people say, look I wish I can make peas and rice 19:07 or rice and peas, I wish I can make brown rice but it's 19:10 so hard for us to make. And the reason why, sometimes we don't 19:14 get those measurements properly and the next thing is they don't 19:18 know when we're cooking it or boiling it they don't know when 19:22 to lower it down and it becomes instead of rice it becomes mush 19:26 you know what I mean? We might as well use chopsticks for it 19:29 instead. So what the simple rule is, or a simple guideline is 19:33 for every 1 cup of brown rice you wanna use at least 2 cups 19:38 of water OK? For every 1 cup of brown rice, we just use 2 cups 19:43 of water and it's really simple. Even better if you don't know 19:47 when to turn it off, when to boil it, when to turn it down 19:50 and how to keep it going, we found the easiest way to do it 19:53 why don't you just bake your rice? Now y'all are thinking 19:57 what in the world, this man has lost his mind, he's baking rice? 20:00 Yeah. Well if you don't know how to do it let the oven do 20:03 do the hard work for you. And so that's what we're gonna do 20:05 today, we're actually gonna bake our brown rice and peas. 20:10 alright. And it's really simple. All we need is this casserole 20:13 dish. So we have the casserole dish here. We have our brown 20:17 rice. We're gonna line up our brown rice in there. 20:20 We're gonna pour our brown rice. Sometimes what people do with 20:26 the brown rice is they dextronize it, what that means 20:28 is they kind of cook it a little bit in advance 20:31 and if you're doing it on a stove top what that means is you 20:34 take a saucepan, a non-stick one or something of that nature and 20:37 you take the rice you put it on there and you keep moving it 20:40 without adding anything and what that does is it kinda applies 20:43 the heat and helps with it. Makes it nice and crunchy 20:46 as well if you like that. Then we're going to go ahead and 20:50 we're gonna take the kidney beans. We use kidney beans 20:53 today but use any bean of choice you know what I mean 20:56 peas or anything of that nature this one I grabbed out of the 20:59 can here, so you can buy them in a can. I kinda like keep a 21:05 variety of the dried ones around you know, in big bags to save 21:08 some money and I also use the can. Sometimes you're in a quick 21:11 bind, friends come over and they're like we're hungry 21:14 and I'm like you have to wait overnight till I soak the beans 21:18 and then cook them. No, no we don't have time for that 21:20 So I like to have a couple of cans and don't worry about 21:25 salt if you just go ahead and rinse it off, should be fine 21:29 and enjoy it. I like to get the generic brands as you know 21:32 we do a program called "Pinch Your Pennies" and we gonna pinch 21:35 the penny, not let the penny pinch us. I like the generic 21:38 brand cause if you really notice I've researched it 21:40 a lot these are stored, not stored, packaged and processed 21:44 in similar facilities. But when they leave they look different 21:47 Why? One that comes with the generic marking or labeling 21:50 and one comes with a ton of colors and stuff of that nature 21:54 and so what happens to the price, you're in the store 21:57 you're looking at the shelf and you see one and it looks really 22:00 nice. You're like man, this one must taste better. But they were 22:03 packaged in the same facility and all it does, one has a lot 22:07 of color and one doesn't. So if you wanna pay a little extra 22:10 for some more ink, the product inside is the same. 22:14 Remember rule of thumb, when in doubt leave it out? 22:17 You're not sure then grab your own big bag of dry beans 22:21 stuff of that nature, soak them overnight and I've shared before 22:25 couple of times, soak them overnight then next morning 22:27 what do you do? Change the water, wash it properly 22:30 so we don't have excess flammable material in the 22:36 internal system. Y'all know what I'm talkin about. Some call it 22:38 wind, some call it gas I just like to say stay away from 22:42 flammable areas and I'm talkin about the beans as well 22:45 and then you should be fine. You change the water and then 22:49 you make the same recipe. So we gonna take those beans 22:51 We're gonna pour them in here we just have a couple 22:56 just about that can there. We're gonna mix that up, then what 23:00 we're gonna go do, we gonna take the rest, we want our rice 23:02 to have some flavor so we're gonna go ahead, we're gonna 23:06 take some chopped onions, we have some garlic over here 23:13 let me get a spoon, we're gonna put some garlic in there 23:18 Look at this, this looks good already and its totally not even 23:20 cooked and then we're going to go ahead and we're gonna add 23:27 some of the spices, well not spices, as you see here 23:30 just the herbs, we'll add the herbs, a little bit of salt yeah 23:34 You're all like what it this guy doing? He hasn't even 23:37 added the water. I'm trying to leave that for the last so I'm 23:40 not like splishin and splashin the whole place there 23:43 Ooh, I just remembered. Do you know even with the brown rice 23:47 you can make what is known as brown rice milk 23:51 anybody ever try brown rice milk? It's little different 23:54 I think everybody should give it a try. Brown rice milk, 23:58 all you have to do is when you're cooking your brown rice 24:00 just make a little extra, you take a cup of that with some 24:03 water blend it up with a little bit of honey and a sprinkle of 24:05 of salt and you have brown rice milk. I need to call a time out 24:08 You can't use this rice to make brown rice milk cause your milk 24:13 is gonna be tasting like beans and onions and garlic and you're 24:16 trying to eat sweet cereal I hope. But that was just a little 24:19 tip for everybody there. Then here it is. Now I come into the 24:23 real stuff ok? And if you have access to fresh coconut, you 24:29 take that, grate it up, blend it up nicely and put that in there 24:32 that is probably your best option ok? This is where the 24:38 the flavor comes. Extra flavor from the coconut milk 24:43 as we've been learning through out does coconut have 24:47 cholesterol Yes or no? Not quite because it doesn't have a liver 24:52 This doesn't actually have any cholesterol. Look how nice and 24:55 thick that is. One person's like, you should just cook it 24:57 like that. But it's not gonna cook properly because brown 25:00 rice needs proper cooking and then you remember our conversion 25:03 Two cups of water for every cup of rice and you pour that 25:12 in there. So we have two cups of rice so what do we have here 25:16 we have 4 cups of water. And then voila! 25:20 Y'all are like man, what in the world is that? 25:23 That's just how it starts ok? What you do is you take this now 25:27 Remember we're gonna do this in the oven, you take this 25:30 you get a, where's my stuff at? You take some aluminum foil 25:34 You're gonna cover that nicely there 25:37 and we're gonna put this in the oven, alright? 25:40 So hold tight. You gonna put this on low heat 25:43 Not low heat but you're gonna get the oven to 350F 25:49 Before I get that rolling there I'm gonna grab my finished 25:51 product. You put that at 350 and in about 1.5 to 2 hours 25:55 y'all are like, it's just too long that's why I don't like 25:57 brown rice cause it takes too long to cook. But actually 26:00 it's a good thing because it's whole grain, right? 26:02 And these whole grains need proper cooking. So I wanna 26:05 encourage you to do that and for those who didn't like the 26:07 brown rice cause whoever cooked it undercooked it, so you're 26:10 trying to eat it and you're like you know you're struggling there 26:13 cause the brown rice is so hard. But it needs proper 26:16 cooking and there's the old rule of thumb, if you wanna learn 26:19 how to do something just follow the people who are successful 26:21 in it. Who eats the most rice in the world, who are like the 26:25 kings of rice? Then you go to far east Asia and they're the 26:28 kings of rice. How do they eat their rice, do they eat it 26:30 grainy and stuff? Not quite. They eat it kinda like mushed up 26:34 together or whatever because the starch or grain has been 26:37 properly cooked. Now I'm not saying we should all have 26:40 sticky rice or whatever. But hey maybe we can learn something 26:44 from them. So keep that in mind and then let me pull out my 26:47 other one here. This one has already been done for you 26:52 Ok, this is what it looks like when it comes out ok? 26:56 And what I like to do I like to fix it up nice because I know 27:00 I have some friends and family they're like brown rice, you 27:04 and this brown stuff all the time. They're complaining 27:08 now but God forbid if something happened, they're gonna call 27:10 back. They always call me a rabbit. You just eat like a 27:13 rabbit, just brown stuff. And green stuff, but that's fine 27:17 Let them make fun of you. Don't worry they'll come knocking 27:20 on your door, God forbid some thing happens to them 27:22 So you have to really make it look nice. What you do is 27:26 just take that there, put it in a nice little dish 27:28 sprinkle a little, what do we have here, uh some parsley 27:31 and stuff of that nature. Just sprinkle some parsley over it 27:35 What else do I like here? I wish I had some, you can even 27:38 put some paprika or something. Just sprinkle it over there 27:43 and before you know it, they're like what, look at the chef 27:46 man, we didn't know you could cook up a storm and stuff of 27:49 that nature and you know what, I really can't so I just stick it 27:52 in the oven, I let the oven do the cooking for me 27:54 Well go ahead, give yourself some more peas, 27:56 with that brown rice, please. 27:58 And enjoy it! |
Revised 2020-05-13