Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000023S
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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 00:35 You know everybody always asks me, Evita what do you eat 00:39 for breakfast? If you eat raw living foods, what do you eat? 00:44 Let me tell you. There's such a large variety, a vast variety 00:50 of recipes that you can do. And today we're going to do two 00:56 great recipes that I love. A buckwheat porridge 01:00 and an Apple Crisp. So we're going to start with the 01:03 buckwheat porridge. The recipe is 01:32 So we're going to start with the apple. And if it's organic 01:38 apple I like to keep the skin on it because that's where 01:43 a lot of the vitamins are and it still has a lot of fiber 01:53 So I'm going to chop up the apples 01:56 and you know it's a cliché but it's true 02:00 an apple a day does keep the doctor away 02:08 I love this breakfast 02:14 It's quick, it's easy and lot of people think that just because 02:20 it's raw you have to spend so much time in the kitchen 02:24 But you can do this right before you go to work 02:28 and you can have a really, really nice breakfast 02:34 So, it's all chopped up 02:38 and we're gonna use the food processor today 02:42 and we're gonna put our buck wheat groats into the processor 02:48 that have been soaking overnight 02:52 our cardamom, coriander and salt 02:58 and our honey 03:02 And this is really a recipe for one person 03:05 You can double it if you want it for more people 03:10 but it's a one person recipe 03:13 and you want to whiz it really quickly 03:23 You don't want it to be really smooth but just a little smooth 03:31 and you could put it right into the bowl 03:37 that you're going to eat from and this is really filling 03:46 because of the buckwheat groats buckwheat oat groats are very 03:52 very filling. 03:57 You wanna add your apples 04:03 Then these are soaked golden raisins 04:11 which gives it its extra sweetness 04:15 You wanna just mix this in 04:24 top it with a banana 04:35 bananas are a great source of potassium 04:41 And last but not least 04:45 your pecans. 04:49 very quick and easy breakfast 04:53 So our next recipe is an Apple Crisp 04:57 And the ingredients for that are 05:11 And we're gonna make the crust 05:14 We have our walnuts 05:20 almonds and our dates 05:24 and they've been soaking overnight 05:30 and you process it 05:56 you want a sticky consistency and this is perfect 06:00 and for our filling, we'll need 06:23 And now we're gonna do the filling 06:27 and we have 3 cups of chopped apples 06:35 our dates that have been soaking 06:39 cardamom and coriander 06:44 Ginger, oh I love ginger 06:47 salt. And we're gonna leave the raisins 06:51 whole so we'll wait until we do our mixture 06:54 and we're gonna blend it in afterwards. 07:21 And this is the filling and we are going to put it in a bowl 07:27 it's almost like apple sauce 07:30 but it's a little chunkier than apple sauce 07:34 and now we wanna combine it with the raisins 07:40 that have been soaking and wanna soak the raisins because 07:44 we want to hydrate them 07:46 and it makes it a little more easier to chew 07:50 and these are golden raisins again 07:57 This is a great recipe for breakfast and it also can be a 08:02 great dessert recipe. 08:03 So now we're going to use a springform pan 08:08 cause we're gonna do this recipe for just one person 08:13 so we're gonna take our crust 08:17 and put a lot in cause we wanna press it down 08:25 Keep pressing. So we wanna put maybe an eighth of an inch 08:31 of the crust in, push it down 08:39 and now we want to put our filling 08:45 smells good. The cardamom, the ginger 08:51 Wonderful 08:57 And then we wanna pack it down 09:03 Then top it with our crust 09:09 You see how easy this is. It's a real quick, easy recipe 09:24 And then we want to open up our springform pan 09:31 and hopefully it will set 09:36 and there you have it 09:39 You can serve it with a little cashew cream on top 09:42 or just like it is. 09:46 This is a wonderful breakfast that I truly love. 09:51 Let us always remember, Live Life Fresh! 10:04 We are back for a taste of real Paradise 10:09 Lots of time we talk about a taste of paradise 10:12 we think about different places we think about maybe, Caribbean 10:15 or maybe we think about islands in the Pacific 10:17 or something of that nature. But when we really think about 10:21 Paradise we think about some of the good food that we eat 10:24 and some of the good herbs and spices that go into the food 10:29 and so today we're gonna look at some of those items 10:32 so get your pens, your paper ready because we gonna really 10:35 dig a little deep here, but we gonna make some really healthy 10:38 tasty food and also when we think of those spices and stuff 10:43 there's one that kinda sticks out the most, especially when 10:46 you talk a Taste of Paradise or a Taste of the Caribbean 10:50 and it's normally what? Curry, curry. Everybody loves curry 10:53 We love the spices that goes with it. You just think of like 10:56 Indian dishes. You like just can't wait you know, the smell 11:00 is like all the way, who knows three, four blocks down 11:03 and you're like, man I can't wait to get some. 11:05 And sometimes we wanna bring it home as well. 11:08 We can do so but now we're gonna try our best to do 11:11 it with healthy alternatives because a lot of times you 11:14 remember you have all that good delicious food and at the end of 11:18 the day you go home and there's trouble in the camp! 11:21 You know what I'm talkin about, what kinda trouble? 11:23 Burning all the way down, all the way down, literally 11:26 all the way down and you know what I'm talkin about there 11:30 and that is a kind of a sign that maybe the body has a 11:34 little problem handling some of these spices, you know. 11:37 We love it but then at the end of the day you're just like 11:41 you know at the end of it, actually I was flying to 11:43 India not too long ago and I had a chance to meet with 11:46 one gentleman who was sitting next to me on the plane 11:48 and he was like, yeah I can't wait to get there I'm gonna eat 11:51 some good food. But I have a backup plan. I said, a back up 11:54 plan for what? He said because my body doesn't like it 11:57 And he pulled out all of these anti-acid medication and stuff 12:02 of that nature and why do we have to suffer when we're tryin 12:07 to enjoy something? So why don't we focus on enjoyin it 12:11 and no sufferin? And there's a way we can do that 12:13 and the reason why the sufferin usually takes place 12:16 unfortunately is because a lot of those spices are basically 12:20 what we know as irritants. So they irritate the digestive 12:23 tract. The whole process. They irritate you here too, you just 12:27 don't realize. People start eatin, you see them pullin 12:29 out their handkerchiefs cause they're sweatin up a storm 12:31 the temperature is risin and the AC is still on and you're like 12:35 what's goin on here? It's because it's not only irritated 12:38 it's stimulated and the body is like 'Fire in the Camp' 12:42 And as a result you start to have all of these other problems 12:46 So what we have to do now is look at ways that we can make a 12:51 little adjustment. We're not here to change nobody 12:53 we're here to make an adjustment so we can enjoy this good 12:56 healthy food. And what are some of those items in the curry that 13:00 causes major problems? Ok curry is made up of almost 10, 12 13:05 15 different ingredients and spices. You have the pepper, 13:08 Of course that goes in there. It goes in hot and comes out 13:12 hot. That's probably a sign that your body can't handle that. 13:14 So as a matter of fact let me expound on that point a bit 13:18 Yeah you pepper lovers thought we'll get away with it 13:20 and that's me included. I'm talkin about all peppers. 13:23 especially the hot ones. Not the sweet ones we're talking 13:26 about. We're talkin about the hot peppers right now. 13:28 Everybody's cryin about my blood pressure is high 13:31 what should I do? I eat healthy I do this healthy and I'm just 13:34 using this. As a matter of fact I had a chance at work and 13:36 I was in Alabama somewhere, I won't tell you so you don't look 13:39 up the people there. One gentleman said, man when I came 13:43 into the knowledge of health and stuff you know they taught 13:46 me that I shouldn't be using black and white pepper 13:48 So I said, great brother you're doing an excellent job. 13:50 So what did you do? He said, man when I came in they gave me 13:54 something else, they gave me cayenne pepper. I was like, OK 13:57 interesting, interesting. He said, man I used that thing 14:00 he said, Lord have mercy. The next day fire and brimstone 14:05 came down on me. I said, what happened? Jesus didn't come yet 14:08 He said, Lord I almost called in sick. I went to the restroom 14:13 and man I didn't know what to do Y'all know what I'm talkin about 14:17 fire and brimstone. It burned this poor brother almost to 14:20 death. He said, I didn't know what to do 14:22 he said I just got a piece of towel, wet it up a little bit 14:25 I kinda took care of my business and he said I made my way 14:28 to work. He said, it was burnin, I was strugglin. And I said 14:32 have mercy. Y'all know what? That's a sign here 14:34 You know what that's a sign of? Your body can't even handle 14:38 that cayenne. It's spicy. Like that rule of thumb, watch this 14:42 watch this, let's call a time out. I see everybody gettin 14:45 uncomfortable in their seats right now. They're saying, 14:48 wait a second man, are you tellin us cayenne is bad for us? 14:51 No, this is what I'll share with you. Cayenne has its 14:53 purpose, ok? What did we say? It has it's what? Its purpose 14:58 However, maybe one of those purposes is not inside. 15:01 What we said is it's good for circulation. Obviously 15:05 when the fire comes in your body is like, who let the fire 15:09 in? Let's get the fire out. So what happens? The body now tries 15:13 to compensate, get the circulation going, to bring 15:16 as much fluid to the what? The digestive tract because 15:18 it's burning. I'll tell you what cayenne is really good for. 15:21 It's been shown that cayenne works externally even better. 15:24 If you ever have muscle or arthritic pain it works as an 15:28 analgesic. Mix that with a little bit of olive oil 15:30 you put a cheese cloth on your knee here and you put that there 15:33 you make a little poultice and put that cayenne right on top of 15:36 that. Hold it there for a little while but not too long 15:38 Now why not too long? I'll tell you a quick story. 15:42 My mom was at one of my presentations. She heard me 15:45 talkin about the benefits of cayenne, externally that is 15:49 So she ran home before I could finish the presentation 15:52 and she has arthritis like to the 10th power, really bad 15:55 and she went and make this little thing, she didn't put 15:58 cheese cloth or anything, she put it right on her knees 16:01 her knees are bad. She used to be a police officer in New York 16:04 and she hurt her knee one time. She put it on her knee 16:07 When I finally came back and checked on her, she said you're 16:11 not sharing good information. I said why not? 16:12 She said, look at my knee. And when she lifted up her knee 16:16 blisters were on it. I said who did this to you? 16:19 Where is he at? Nobody did it to me. You did it to me. 16:23 I was like, how did I do that? She said you didn't tell me 16:25 I said, Mom you left before I could finish my program 16:28 You were supposed to do it only for a little while and you were 16:30 not supposed to put it directly on the skin. She said, why not? 16:33 I said, look what happened? It will burn you. She says, no way. 16:37 She said I didn't believe it before but I believe it now 16:40 Now watch this. Her messed up knee, one that you have scars 16:44 and stuff for years, all kinda calluses and stuff on the knee 16:49 The cayenne will burn right through that! 16:52 Can you imagine what it does inside the system? 16:56 The exposed soft mucosa tissue of your body? 17:00 It's burning. Yeah it's going to be circulation alright 17:03 It says put that fire out. So let's call a time out. 17:06 Are we sayin it's bad? Not at all. It works to relieve 17:10 the pain as analgesic. Fungus as well. Do you know cayenne 17:14 you make a poultice out of it. I remember I was in this place 17:16 a little far away land and I was doin a program. And I said, look 17:19 when you invite me, I'll stay anywhere you know, just let me 17:23 know. I was stayin in a hotel and I used one of those cloths 17:27 of whatever and a little fungus started developing, right here 17:31 don't look too close now. Little fungus. I was like, man 17:33 I can't be teachin people about health and I got fungus growin 17:36 out of my head. So I went ahead and I got some cayenne and I 17:39 mixed it up and I put it right there and I waited just about 17:44 a minute, washed it off and then I said, alright tomorrow I'm 17:46 gonna give it the next dose. And I did it again tomorrow 17:48 Man that fungus took off. I don't know where it went, 17:51 but it went everywhere besides here because it said who let 17:53 the fire in this place? It burned right through that 17:56 So we got a chance to work with one of our clients. 18:01 Her blood pressure was high. She said, what's goin on? 18:03 I don't know what to do. The information worked and I started 18:06 doin it but my blood pressure started creeping back up 18:09 We sat down with her, We began to pray and we were about to 18:11 eat some delicious food. And before we prayed she said, Oh 18:15 this good healthy food, I need to add some pepper to it 18:17 She said I'm using the good pepper, the cayenne. 18:19 We saw her, she went to put it on and we said, sister that one 18:23 goes in the garden. Make yourself a new plate. 18:25 And do you know, just by her using that, now watch this 18:29 it started to gradually increase her blood pressure. 18:31 You don't believe me. If you're usin it, try it and watch 18:33 what will happen to the blood pressure. It's hot. It's what 18:35 is known as a stimulant. Read it yourself. It's one of the 18:39 greatest stimulants as well. But we're not sayin it's bad 18:42 It has it's what? It has it's purpose. 18:45 Give it a try and you'll see. That is one of the things 18:48 in curry that we gravitate to, and we already know this 18:51 cause when you first started using the pepper you only did 18:54 one dash. You ate it, it was pretty good right? 18:57 Then you went back again and you went two dashes 19:02 Pretty good, pretty good. Then how do we do pepper now? 19:06 We can't eat without 3 or 4 dashes, we're like the food 19:09 doesn't taste good unless I have some what? some pepper. 19:12 So we gotta get ourselves off of this high if I could say that 19:18 and if anybody knows about the high, it was me. I put pepper 19:21 in everything. Fruit, salad, everything. Pepper was in it. 19:24 Until I started to learn. So give it a try, we're not 19:26 here to tell anybody to do anything but I'll tell you this 19:29 when in doubt, leave it out. 19:31 And your body will tell you that as well. 19:33 So that's why we're gonna make some good, healthy curry 19:36 that has a good mild flavor but avoidin all the problems 19:40 intestinal inflammation, acid reflux that comes with use 19:45 of all of these spices. And it's a really simple recipe 19:48 you probably have most of the ingredients in your home 19:51 and I'm gonna share this with you and we'll get to a couple of 19:54 other things that come along with the curry and here it is 20:35 A lot of times its hard to find so we're not going to make it 20:37 a requirement for your curry. As a matter of fact I'll tell 20:40 you a secret. I couldn't even find it here so it's not gonna 20:43 be in this curry today but the flavor is still there 20:46 you can enjoy it as well. And it's really, really simple. I 20:50 hope you all remember as well what do we normally use 20:54 we use coriander in place of cinnamon. We use the what? 20:57 cardamom in place of nutmeg. These are some ingredients 21:01 that they use to make the average curry but they also use 21:05 cloves and a whole bunch of other things 21:08 you just double check the ingredients yourself 21:10 and it's real simple how to make I just put these here 21:12 on this plate, just go ahead and check it out. 21:14 And I just line them up nicely. If you're at home and you have 21:17 a bowl, just put it all in a bowl and that works the same way 21:22 so we have the paprika, the coriander, the cumin. Cumin is 21:26 my favorite, one of the favorites. You add that a little 21:30 bit to tofu and your tofu turns into tiken! 21:33 That's not chicken but that's tofu chicken. Oh man, cumin is 21:36 is an amazing, excellent spice and then we have the turmeric 21:39 which will add the color to it. So just watch this 21:41 I'm just going to go ahead and bring those nicely together 21:44 here. As a matter of fact people have been smelling this 21:47 and I didn't even mix it up yet. And we are going to 21:50 the Caribbean right here for sure! 21:53 Now you just mix those up nicely and you will get 21:56 your curry, it's smelling like, smelling like Trinidad up here. 22:01 And now you have it nice, simple, easy. Like I said 22:07 fenugreek will be an additional one you can add. But you know 22:10 if you have it. Most times you don't find it generally unless 22:14 you go to a specialty shop but sometimes you can also find it 22:17 in, sometimes people use it as a supplement. So sometimes 22:24 when I'm around, I go back home check on my girl friend 22:27 my girl friend is my mom of course and she has fenugreek 22:29 on her counter. I go ahead and grab some of those capsules 22:33 and I take out the fenugreek and put it in there. And she's 22:36 like, who stole my fenugreek? And I say, you did cause now 22:40 you're eatin it. And I make something real nice. And that's 22:42 what we're gonna do today. We're gonna make some potato curry 22:44 Some simple curry in a hurry and I want you to see how we do 22:48 this cause we have the curry here, the healthy curry that 22:51 you don't have to worry about. But we're now gonna look at how 22:54 to take this curry and make something real nice such as 22:57 potato curry and the ingredients are really simple, mostly 23:01 what you already have at home. 23:29 Really simple, really easy. This is what we call potato curry 23:35 in a hurry cause I know some of y'all have to have time 23:38 you're rushin to your appointments and stuff 23:40 and I can show you how to do it real easy, look 23:42 at me makin a mess. All you do is take your cashews alright 23:46 put that in a blender, real simple and easy. 23:50 I have cashew bits here, if you have whole regular cashews 23:53 go ahead, preferably raw cause it has the nice good stuff 23:58 hasn't been dried out as you have in the roasted ones 24:01 Then we're going to go ahead and add salt to it. 24:05 So we're basically putting all of the ingredients, ooh you know 24:08 what, I'm gonna start right here. I'm gonna pour this water 24:11 One and half cups, and depending on your blender, ok 24:17 so I'm gonna put that and I can show you two ways to do it 24:22 Bear with me I'm gonna be real quick. I'm gonna blend this one 24:24 we're gonna make the cream first. 24:44 Now what you do is you add a little extra cashews in here 24:49 Basically you can make cashew milk right here, you just put 24:52 less salt of course. You can put more cashews and make 24:56 cashew cream. That's another thing that you can do here 25:01 You put honey in that, man matter of fact I'll probably 25:04 make a recipe and I'll show you how to make a nice, sweet 25:07 cashew cream, you know how sometimes you have the 25:09 fruit salad and you put sweet milk, condensed milk over it 25:13 well you don't have to do that no more, we're gonna show you 25:15 how to do that but you gotta keep watchin now 25:16 Then what we're gonna do now, we're gonna take the rest of the 25:19 onions, we already had them chopped. Y'all don't need to 25:23 see me choppin up no onions. You all know how to cut onions 25:25 and garlic. And I put the garlic in here, alright. Then I'm gonna 25:29 put the top but I need one last thing. We have 2 tablespoons 25:35 of that nice curry in a hurry. 25:40 Matter of fact that's everything there, that's about 2 tablespoon 25:45 You put that over. 26:14 Now you wanna make sure you blend it properly so you don't 26:16 hear little cracklin sounds. People are knockin at your door 26:20 that's really your blender. That's a sign that the cashews 26:22 haven't been blended properly. So you blend it properly there 26:25 and you get your nice curry cream. Alright I don't know 26:30 if you're ready but here's the key. Remember how we said we'd 26:32 take 4-5 medium potatoes. What you do with those potatoes 26:36 you take it, I'm so excited to grab this. You take it now and 26:39 boil it a little bit till it's nice and tender there 26:41 you can boil it all the way it's up to you. And then you 26:44 take nice cream. Follow me here. This is some good stuff 26:48 and you pour that over it nicely. This is potato curry 26:52 in a hurry. Remember we're in a hurry, so we gotta get 26:55 this going quickly. As you can notice I made a little extra 26:59 sauce. You can do however you like there, um and then 27:05 you can take that and bake it a little bit 27:09 Let me just shake it up a bit nice and delicious when it bakes 27:13 it dehydrates it a little bit so you can bake it or you can 27:16 actually do this on a stove top too. So here you go. 27:20 And then I'll show you the finished product. 27:22 Voila! We have potato curry in a hurry. 27:29 Don't worry any more you can have your good healthy curry 27:34 and enjoy it. And this won't raise your blood pressure 27:37 In fact your blood pressure may hit the ground cause its healthy 27:40 for you, so tasty. Where's my spoon? I may even have to 27:44 dip into this a little bit. And watch this, we can go 27:47 to the Caribbean but we don't have to come back suffering 27:50 we can come back enjoying it we can leave those spices there 27:54 and come back home with some herbs. Herbs is the difference 27:57 But you'll enjoy it. Your Potato Curry in a Hurry |
Revised 2020-05-13