Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000028
|
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 you're truly Nyse Collins 00:09 show you just how to do it 00:10 and give you something better, A Taste of Paradise. 00:31 Welcome to A Taste of Paradise. 00:34 My name is Evita Tezeno. 00:36 And today we're going to be making Walnut Meaty Balls. 00:41 Similar to meatballs but it has no diseases in it. 00:48 It's animal free, and it's wonderful, 00:52 it's packed with nutrients. 00:54 You know regular ground meat has so many different viruses 00:59 and things in it and this one, 01:02 recipe has nothing of that sort. 01:05 It's from the earth and it's rich 01:07 and it's nutrient dense and it's yummy. 01:10 So let's go to the recipe. 02:09 I love meatballs. 02:13 I really do. 02:14 And I have been vegetarian for a very long time, 02:17 since the '80s. 02:19 And, of course, now we have 02:22 so many different products out there that you can buy, 02:26 prepared and readymade. 02:27 But when I started eating more raw, 02:29 I said, "What am I going to do?" 02:32 I don't want to use a lot of different processed foods, 02:35 so I thought and thought 02:37 and came up with this fabulous recipe. 02:39 And so we're using walnuts. 02:42 Again walnuts is a brain food and it's so good for you. 02:47 And I told you before that I soak a whole lot of nuts 02:53 and I dehydrate them, so I have my stash. 02:56 And you have to dehydrate them 02:58 till they're really, really dry. 03:00 And you could keep them in a cupboard 03:02 but I like to keep them in the refrigerator 03:05 to keep them fresh. 03:06 So we're starting out with the walnuts. 03:11 And that's one cup of walnuts and this is one cup of pecan. 03:15 And I do the same with pecans, 03:16 I soak them and dehydrate them 03:19 and I keep them in the refrigerator, 03:21 just because. 03:23 And this is marinara sauce. 03:25 Now if you had watched season one and season two 03:29 of Taste of Paradise, 03:31 I have used this marinara recipe several times, 03:35 and it also will be on the website. 03:37 And this is a raw marinara sauce, 03:40 which is loaded with basil, fresh basil, oregano, 03:45 wonderful deliciousness. 03:49 And we're using Italian seasoning. 03:52 This recipe is very, very flavorful, 03:54 so we're using a lot of ingredients in it. 03:58 We're using cumin, 04:04 some cayenne, 04:10 lots of garlic. 04:11 I love garlic. 04:13 Look, garlic is so good for you, 04:17 fresh basil. 04:21 I have a little small little garden 04:25 where I have fresh basil just growing on my windowsill. 04:30 So you can grow basil anywhere. 04:32 It's just so wonderful for you. 04:36 And these are nutritional yeasts 04:37 which is like yeast flakes, a nutritional yeast. 04:42 Flaxseed, now I'm using golden flaxseed today 04:45 because golden flaxseed has more nutrients in it. 04:49 You can use the brown, 04:50 whatever you have in your cupboard. 04:54 And don't buy the already ground flaxseed 04:59 because you don't know 05:00 how long it's been on the cupboard, 05:03 and you don't know a lot of things about it. 05:07 So it's best when you get ready to use a recipe 05:11 to grind it up yourself in a coffee grinder, 05:14 that's all you need. 05:19 We have maple syrup, 05:25 Braggs Liquid Aminos. 05:30 And this is the water 05:31 from the soaked sun dried tomatoes. 05:38 Very, very simple recipe. 05:39 Lots ingredients, yes, but it's really, really simple. 05:43 And then you just whiz it. 05:51 Now you have to keep whizzing it 05:53 until all the ingredients are mixed. 05:58 So it's gonna take a little while 05:59 you have to coax it along. 06:14 And what I'm using today, I'm using a food processor. 06:18 You can't really use a blender 06:20 because a blender will blend it up too much 06:24 and it'll be really hard to maneuver. 06:26 So I'm using a food processor today. 06:29 And whatever food processor you have is good. 06:33 I am using a Cuisinart, 06:34 but it's whatever you have in your home. 06:42 Okay, one more whiz. 06:52 Okay, that's ready. 06:55 Today we're using a dehydrator. 06:58 Now this recipe cannot be used without a dehydrator. 07:03 I guess you can use, you could make the balls 07:06 and you could eat them without dehydrating, 07:08 but the flavor intensifies, 07:11 and you can also store them in the freezer for later. 07:15 And you can get a dehydrator 07:16 from your local department store 07:18 but also you can also order it online. 07:22 I'm using Excalibur dehydrator today. 07:24 It's a nine tray, 07:26 it's one of my favorite tools in the kitchen. 07:29 So you're gonna take a dehydrated sheet 07:33 with Teflex sheet and these sheets are... 07:41 'Cause they have the this grey tray right here 07:45 and it keeps things from seeping in, seeping out. 07:49 So you want to just take the mixture 07:52 and just make meatballs. 07:57 You can make them large, small, whatever size you want. 08:03 And I just wish that the television had smellvision 08:09 because the aroma is amazing. 08:14 It is amazing. 08:16 I just wish you guys 08:17 could smell this through your television 08:20 'cause I can just eat the mixture 08:24 right out of the food processor. 08:26 Now you want to take this mixture 08:29 and make all the meatballs from this mixture 08:31 and you want to dehydrate it for 12 to 16 hours, 08:35 basically overnight. 08:36 You could put it in about 8 o'clock and go to bed 08:39 and wake up in the next morning 08:41 and you could have these wonderful, 08:44 wonderful meatballs. 08:47 So because we're on television 08:51 and I have dehydrated beforehand. 08:56 This is what they come out to look like. 08:59 Don't they look good? 09:02 These meaty balls have walnuts, pecans, and basil. 09:08 And they are so rich in flavor, they're fabulous. 09:13 This has been Evita Tezeno with a Taste of Paradise. 09:17 Live life fresh. 09:27 Mamma Mia Pita Pizza. 09:29 Now I know you're all are thinking 09:30 like what in the world? 09:31 Yes, I said Mama Mia but not pop a pizza. 09:34 I meant Pita Pizza. 09:35 Now I love Italian food. 09:38 Actually it's probably like literally in my blood. 09:41 My dad actually is from Italy, and my mom is from Tennessee 09:44 so you get that all mix up, crazy stuff, we probably, 09:46 I mean we cook everything in the house. 09:48 We cook lasagna, to curry this and curry that, 09:51 and all of these things. 09:52 And matter fact, it was such a confusion. 09:55 Sometimes we even have like curry lasagna, 09:57 you know, don't even try it at your home. 09:58 I'm not gonna show you the recipe 10:00 or anything like that. 10:01 But today I want to do something very special, 10:03 you know, because I think 10:04 this is something that we all love. 10:06 We all love pizza. 10:08 And matter fact, it's been proven that we all love it. 10:11 Then you have all of these chain pizza places 10:13 and they are like billion-dollar industries, 10:15 it's like everybody's eating pizza. 10:17 These days they're almost giving it away for free. 10:19 And so I'm like, "Man, 10:21 that is good and we all love it." 10:23 But a lot of people say, "Man, 10:24 we know it's probably not the best thing for us." 10:26 Now it's not that pizza is bad for you or anything like that, 10:29 you know, what we'd like to do, 10:30 we like to focus on the good things, 10:31 you know, I mean we want to give people 10:33 something better. 10:34 And so it's not that pizza is bad for you, 10:35 it's just that maybe some of the products 10:37 and stuff like that is, you know, 10:38 probably not the best thing to use, you know. 10:40 If it was so bad, then nobody would be eating it, 10:43 and everybody would be dead, if they did eat it. 10:45 So it's not that it's bad, it's just that, 10:48 you know, some of the ingredients, 10:49 you know, you get that, 10:50 of course, number one you start with the crust there, 10:52 and it's white flour which does taste good, 10:57 and, you know, you can even enjoy it there 11:00 you know, 'cause it goes in soft 11:01 but there is old principle, if it goes in soft, 11:04 sometimes it doesn't come out the best way. 11:06 So the rule is if it goes in rough, 11:07 it normally comes out soft, 11:09 I know we don't want to talk about that, 11:10 we're trying to talk about pizza, 11:11 but I have to share with you 11:13 'cause that's what white refined products 11:14 actually do for us unfortunately. 11:16 It makes like that gluey consistency 11:18 when that goes into digestive tract. 11:20 And you wondering why you know, to go to rest room number two, 11:24 sometime it may be a problem 11:25 it's because of those white products as they goes in 11:27 and they start to stick along 11:29 the walls of the digestive tract, 11:30 so that's one item 11:32 that they probably say it's not good for you. 11:34 So what do we do? 11:35 All we do is we make a whole wheat alternative. 11:38 And so today we're gonna do that, 11:40 but I don't have time to be making that stuff, 11:41 so I'm gonna show you little quick shortcut. 11:43 Another thing that goes on to that pizza is, 11:47 you know, you have that delicious sauce 11:49 and then you have that toppings, 11:50 you know, then that's the danger zone. 11:52 Sometimes we put these toppings on, 11:53 you know, you have the cheese 11:55 and what are some other items, 11:57 maybe they put some chicken or they do some ground beef 12:00 or some people, you know, 12:02 which is not recommended, of course, 12:03 you know we may put pepperoni or something like that. 12:05 And so all of these different toppings 12:08 as well may cause another issue. 12:10 So now you have the slice of pizza 12:12 which is probably depended on what you do put on it 12:15 or maybe 1,000, 2,000 calories sometimes. 12:18 It's just like weird and now these pizza slices 12:20 are getting bigger and bigger and bigger. 12:22 And so it's really hard 12:24 sometimes I guess for us to find temperance 12:26 but today we're gonna show a simple way, 12:29 one of my favorites to make a Pita Pizza. 12:32 Mamma Mia, you're gonna enjoy it as well. 12:34 And it's real simple our recipe 12:37 and as I was telling you about that crust there, 12:38 I want to show you something that we'll use 12:40 because I myself, I'm running to Yvonne. 12:43 I know you all don't have time to be like making pizza, 12:45 get in the dough going, then put it in the oven, 12:48 then wait for this time, make sure it doesn't burn, 12:51 you know, you've heard that before. 12:52 Is it cooked properly? 12:54 So I got the simple way to do that. 12:55 And I'm gonna show you something here real quick. 12:57 All you need for our crust is a simple pita bread. 13:01 That's it, that's all we're gonna use whole wheat Pita, 13:04 very nice, very simple and easy. 13:06 And then we're just gonna make the sauce 13:07 which is really cool as, you know, 13:09 growing up in Brooklyn, we love pizza. 13:12 And we use to go to this one place there 13:14 and man, the pizza was so good. 13:16 The key to a good pizza is the what? 13:18 Is the sauce. So then it tastes so good. 13:21 One day we grabbed the lady's hand, 13:23 you know, we call her Mamma Bona, 13:25 that was a name like Bona. 13:26 We took her hand and we, your hands are amazing 13:30 'cause you make such great pizza. 13:31 So I said, I spent a little time with her, 13:34 and I said, let me look at some of these little things 13:36 that she does, that makes that pizza sauce 13:39 or, you know, special sauce they call it are so good. 13:42 And so that's one of the recipes 13:44 that we're gonna do here today is make that sauce 13:46 'cause, look, the pizza dough is done. 13:48 So Mamma Mia, this is gonna be really good. 13:50 And I want you all to get your pens and papers ready 13:52 because here it is. 13:54 Catch it real quick while you can, 13:55 how we can make our nice Mamma Mia Pita Pizza sauce. 13:59 And here is the simple ingredients. 14:01 All you need is... 14:28 Dried rosemary like is that simple or what? 14:31 This is like amazing for you to do. 14:34 So I'm going to put those little items here together. 14:36 And I know you can take the tomatoes, 14:38 you can do it from scratch. 14:40 I like the tomato paste. 14:41 It's really simple, real easy to get that going, 14:43 you just get that in your blender 14:45 or something simple. 14:46 You take your garlic as you see here, drop that in. 14:50 If you like garlic, put a extra one in. 14:52 Just don't talk to me afterwards. 14:55 Then you go ahead, you put a little bit of, 14:58 a little bit of sugar. 15:00 This is cane sugar. 15:03 This goes ahead and gets that nice little kick there. 15:06 Oh, man, I put a little extra it has to taste good. 15:08 This is the special sauce. 15:10 I'm gonna put a little bit of olive oil here. 15:12 You all know the recommendation me, 15:14 I just like to have fun in the kitchen. 15:16 I don't know about you. 15:17 We got to have some oregano leaves. 15:19 Oregano is crucial. 15:21 This is going to make everything taste good. 15:23 If I could get this top off though, 15:24 that would be very helpful. 15:26 So we have some oregano leaves. 15:28 Oh, man, and of course, 15:29 if you have it fresh, the better, the better, always. 15:32 Always try your best 15:33 but sometimes it's not available. 15:36 Then I have rosemary, rosemary leaves. 15:38 I'm gonna put a little bit of that there. 15:41 Look at me making a mess 15:43 but this is gonna be good Mamma Mia. 15:44 And then you got to have some sea salt. 15:47 Look at me going ahead, this is sea salt. 15:50 I'm gonna take a little bit of that it should be good. 15:52 Don't worry I'm not gonna eat it all at once. 15:55 And then you would take the... 15:56 And let me get some water. 15:58 You got to put some water to get the consistency. 15:59 I'm gonna show you how to make really quick, 16:02 my chef, one of my buddies. 16:03 He showed me a simple way to do it. 16:05 You take the tomato paste whatever the ounce is. 16:07 If it's 6 ounces or something, 16:09 you do one to one, so you add that much amount of water. 16:12 Okay, so if you have one, 12-ounce can, 16:15 and you want to make a big pizza 16:16 or something like that, 16:17 then you just add 12 ounces of water 16:19 like anybody can do that. 16:20 And if you want a put a little extra ingredients, 16:22 don't worry, I won't tell anybody, do that. 16:24 So I'm just gonna approximate here about 6 ounces. 16:29 It depends on a consistency you want here. 16:32 And you put those all together, 16:34 and I'm just gonna blend it 16:35 real quick for you all, all right. 16:36 So hold tight. 16:51 All right. 16:54 So if you have a good blender 16:55 that will actually help you as well. 16:56 And now have our pizza sauce. 16:59 I don't know if you all can take a quick look 17:01 at that there. 17:02 This is a nice little pizza sauce 17:04 that everybody can enjoy. 17:06 That thing is tasty. 17:07 If you want to add some extra ingredients, 17:09 go ahead and do it yourself. 17:11 As well if you like a different consistency, 17:14 then you just add a little more water, okay? 17:16 But we're gonna make it nice and thick because this 17:19 because we have our pita here. 17:21 We don't need as much time in a oven 17:23 going ahead and baking it and all of that stuff. 17:25 So that's gonna cook really fast 17:27 but what we're gonna do now 17:28 because it doesn't stay in oven as long, 17:30 15, 20 minutes or something of that nature 17:32 and it cooks much faster within like 5 to 7 minutes, 17:36 what we're gonna do is 17:38 we're gonna do saute some of our toppings 17:40 to get it a head start because to bake it 17:43 and get it ready is like really, really easy. 17:46 So what we want to do is 17:47 we want to get that sauce pan ready 17:49 and then we have some ingredients 17:51 for our toppings that everybody can truly enjoy. 17:54 So here it is, the simple ingredients 17:55 that you all love. 17:57 All you need is the... 18:25 Like really that is it. 18:28 It's that simple, it's that easy. 18:30 Me, I'm just looking for my ingredients 18:32 so I'm all over a place here today. 18:34 But it's really, you put what you like. 18:36 You like pineapple, well, you put pineapple. 18:38 You like something else spinach or something of that nature, 18:41 you could put that as well. 18:42 And so what we're gonna do just to expedite the process, 18:44 we're going to saute 18:46 all of these items here together. 18:47 And so I'm gonna start sauteing 18:49 and I'm going to turn stove on real quick. 18:51 And you could put it on medium heat, high heat, me, 18:54 I want this thing to hurry up, 18:55 so I'm put on high heat. 18:57 Then I'm gonna take some of my ingredients, 18:58 if you like the red ones you could put that there. 19:00 I'm going to put the orange ones. 19:02 I love my onions, 19:04 so I know we asked for certain amount 19:06 but I'm but I'm sorry, 19:07 I think I may have put a little bit more. 19:09 And let me get a little bit of olive oil, just you know, 19:12 if you want to saute in water 19:13 or something like that. 19:15 Now because as you notice here we use a very little cheese 19:19 or the cheese that we're doing as a healthful cheese. 19:21 A little additional oil is not gonna hurt anybody, 19:24 all right. 19:25 So you go ahead. 19:27 You mix those items up. 19:28 If you want to put in the olives, 19:31 the black ones, the green ones. 19:32 Oh, let me tell you something about these olives. 19:36 Olives are also very good. 19:38 Of course, you know, I work as a doctor for individuals 19:41 dealing with like, you know, 19:44 kidney problems or whatever it actually helps deal 19:47 with the restoration of the kidney. 19:49 So, you know, as a little treatment 19:51 like five olives a day will keep kidney problems away. 19:55 But, of course, we have to find out 19:56 what is causing the kidney problems. 19:59 So 'cause you eat all the olives in the world 20:01 but if we're still doing things 20:03 that maybe provoking a situations, 20:04 then it's not gonna help, you know. 20:06 So we get that ready, that thing is smelling good. 20:10 Oh, man, I'm loving it. 20:12 So you let that go till it's nice and tender there. 20:16 And then we also have 20:17 as you see over here the tomatoes, 20:19 we're gonna put those directly on with the pizza here. 20:26 So this is Mamma Mia's Pita's pizza. 20:29 And so as that gets going I'm gonna go ahead 20:32 and I'm gonna get this other stuff rolling, 20:34 my delicious, delicious as we say in Italy delicioso, 20:40 I think, something like that, I don't know. 20:41 Anyway it sounded good, yeah. 20:43 So you have that, you take some of your sauce. 20:46 Matter fact, if you have friends and family coming over, 20:49 you just make a little extra, just take the recipe, 20:51 double it, triple it. 20:52 You put it nice and heavy on there. 20:55 You're making your own pizza 20:56 so you don't have to worry about anybody else. 20:59 Sometimes, when I go to the pizza, 21:01 of course, as you know, I don't use regular cheese. 21:05 So sometimes, I'm stuck out there 21:07 and I try to make a little pizza on the streets 21:11 and I tell them, "Can you make my pizza with no cheese?" 21:15 And they look at me like, "What? 21:17 Pizza without cheese, 21:18 have you lost your mind or something like that?" 21:20 And I said, "No, make it without cheese." 21:22 But now when you make it without the cheese I say, 21:24 please, put a little extra sauce on it. 21:27 Go heavy on the sauce 21:29 because I need something else to make up that flavor. 21:31 So I do a veggie lovers' no cheese pizza. 21:33 So if you ever get caught out there, 21:35 hey, you should give it a try. 21:36 And a matter fact, one time I did it 21:38 and the guy at the back he felt so sorry for me 21:41 because I didn't put cheese. 21:42 He says, "You know, what? Just keep it, take it." 21:44 I say, "How much I owe you?" He says nothing. 21:46 Free of charge. 21:47 So you don't know you may get a little extra blessing, 21:50 not this blessing but the financial blessing. 21:52 I'd have been favor in taking care of your body as a result. 21:55 But when I'm home, I like some cheese 21:56 so I'm gonna go ahead and put this on heavy there. 22:00 And this is a cheese veggie more fruit lover cheese pizza. 22:07 So what I'm gonna do I'm gonna take some vegan cheese 22:10 as you see right here 22:12 and I'll show you where I get this from. 22:13 So a little much mozzarella, 22:15 I'm gonna sprinkle it over 22:16 so I'm gonna put a little double coat on this. 22:19 And this recipe is gonna go very well 22:21 with those nice little meatballs 22:23 that you all had there. 22:24 You know, how when you go out, you go off a pizza and wings 22:26 so now we have pizza and meatballs. 22:28 I guess that works, 22:29 maybe I don't know, give it a try. 22:30 And so this cheese is a vegan cheese 22:32 and I'll show you here. 22:34 We have to be when we go out and we buy like vegan cheese, 22:37 you have to, not vegan cheese or just vegetarian cheese, 22:40 you have to read the ingredients very closely. 22:43 I remember other day I went out 22:44 and I'm buying like vegetarian cheese 22:47 and before I know it, I started reading the ingredients 22:49 and I was like, oh, we put also casein in here. 22:53 And I'm like casein? 22:54 What is casein? Milk protein. 22:56 I said that's just defeated the purpose. 22:58 Why am I gonna have vegetarian cheese 23:00 and then you put in a milk protein in it? 23:02 I didn't understand that one. 23:03 I might as well just eat cheese. 23:05 So when you go and you look at these special cheeses, 23:07 you know, these alternative cheeses, 23:09 please read the ingredients very closely 23:11 and make sure it's good. 23:13 And these are pretty good. 23:14 There's many different brands out there. 23:16 Go ahead and try. 23:17 However, when you have other people 23:18 making food for you, 23:20 healthy food is gonna cost you. 23:21 So once in a while I said you know, what? 23:23 A lot of times I'm here trying to be cheap 23:24 and stuff like that. 23:25 Why don't I just enjoy a good healthy meal? 23:27 So I buy this to celebrate, today is my birthday. 23:30 I don't know, I celebrate everyday in life. 23:32 So here you go. So go ahead and try that. 23:34 If you don't want to do that, 23:36 then you can just make the cashew cheese sauce. 23:38 We made out on numerous occasions, 23:39 I'm sure you all may have been experts. 23:42 You just look at a previous show or something, 23:44 and you can blend that out with some cashews, 23:46 and some nutritional yeasts, and different items, 23:47 and little sea salt, and some onion and garlic powder. 23:51 And you can sprinkle that over as well. 23:54 So what I'm going to do now is I'm gonna go ahead, 23:58 I'm gonna take my sauteed items here. 24:01 I'm gonna put that on 24:02 but you remember that nice little tomato 24:07 that we went ahead and cut here? 24:09 I'm gonna go ahead and lay that on as well. 24:12 This pizza is gonna be like literally, 24:14 dangerously good for you. 24:15 And so I lay that on here nicely. 24:17 So I have the cheese there, 24:19 I put the sauce, I put the cheese. 24:20 Now I'm gonna put my sauteed items here. 24:25 And look at me making a mess 24:26 but who cares, we're in a kitchen. 24:28 All right. 24:29 This is the fruit veggie lovers, you name it. 24:33 This will be good for you. 24:34 And then as you can tell, 24:37 as you can tell I'm hungry, right? 24:39 'Cause you see I am loading the heavier. 24:41 So now I have that, 24:42 then I'm gonna go back to my what? 24:44 To the cheese and I'm gonna put a little extra 24:47 and here is the cool thing about this. 24:49 When you're eating good food, 24:51 you can go ahead 24:52 and you can celebrate with a little extra, okay. 24:55 We don't want to overdo it, of course, but hey, 24:57 this thing is good for you and it tastes good. 25:00 So go ahead and enjoy. 25:02 So what we're gonna do is we're gonna go ahead. 25:04 Put that aside here. 25:06 I'm gonna clean up my little mess. 25:08 But before I do that, I'm gonna take this now 25:10 and I'm gonna put this in the oven. 25:12 And it only, you only should bake it 25:14 for about five to seven minutes or whatever. 25:16 Remember, you don't need to bake it very long. 25:18 Why because the crust already has already been made, 25:21 that's the pita bread. 25:23 And if you're doing like a regular one, 25:25 you're gonna end up with like, 25:26 charcoal pizza Mamma no Mia, you know. 25:30 So we take that, we're gonna put that in the oven. 25:33 Get that ready. 25:35 And then I'm gonna get you like the finished product. 25:36 But I got to tell you a little something else 25:38 about that pizza, 25:40 that is actually good for you now. 25:42 Because we put all of those ingredients, 25:44 we found out that the what? 25:45 That the olives is good for the kidney function. 25:48 Also it's a good item to always fill in the meals and stuff. 25:52 I enjoy olives, it's phenomenal, the red, 25:55 not the red, but the black ones, 25:57 the green ones, 25:58 you name it all of them, just good. 26:00 Just make sure they haven't been stored in like vinegar 26:02 or they haven't per say been treated even though, 26:05 quite a bit of them are treated, so that is good. 26:07 What else do we have in there? We had the onions. 26:09 Onions is very good for the upper respiratory system. 26:12 So look at this pizza is not only as good, 26:14 taste good, but it's also good for you, 26:16 we also put some bell peppers if you do the red ones, 26:18 the red ones are like booming with vitamin C. 26:21 Like who know that you when eat a pizza 26:23 and get your vitamin C supplement for the day. 26:25 And so like everybody truly enjoys that 26:28 and what else? 26:29 You got the tomatoes and stuff with the Lycopene, 26:32 good for the man, good for everybody, you know. 26:34 It's just, you decide. 26:36 And so it's phenomenal. 26:38 But let me do this because my time is running out. 26:40 I'm getting hungry here. 26:42 I already made a little batch 26:43 so I'm gonna go ahead and grab that here, 26:45 as I clear up the way. 26:48 And we did a little decoration for you to show you that 26:51 this stuff it is good and it tastes good. 26:54 So we went ahead and made two, you know. 26:58 I'm a healthy eater, you know, 27:01 I don't overeat but I eat healthy, 27:03 so I went ahead and I made two of those. 27:05 I'll have a big salad with this. 27:07 At the beginning, 27:08 I'll eat that or may finish off with a handful of nuts. 27:11 And so, man, you are, this is buon appetito 27:16 like enjoy your meal or something like that. 27:18 As you see that my dad didn't teach me Italian 27:20 but in Spanish, you know, 27:21 they would say, you know buon in French 27:23 buon appetito or something. 27:24 This is phenomenal. 27:25 We call this stuff Mama Mia Pita pizza 27:29 but this is the personal one, 27:30 the personal one that you can enjoy. 27:32 And you can invite friends and family over, 27:33 make about five or six, seven of them. 27:36 I mean, you can just go ahead 27:37 and use like the whole bag of pita bread, you know. 27:41 And it's really simple, really easy. 27:43 And you decide like 27:45 how you want to make that sauce there, 27:47 whichever way it works best for you is good for everybody. 27:50 So that one is good. 27:52 Hey, I don't know about you, but I'm gonna go ahead, 27:54 and I'm going to start by an end to this day. 27:57 If you want any more, 27:58 come and see me but it may be done. |
Revised 2017-02-05