Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000035S
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00:01 Have you ever wondered exactly how to prepare
00:03 healthy food that actually taste good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and yours truly Nyse Collins show you 00:09 just how to do it and give you something better, 00:12 A Taste of Paradise. 00:31 Welcome to A Taste of Paradise. 00:34 My name is Evita Tezeno. 00:36 And as I said before my favorite food is Tex-Mex. 00:41 And okay, you've seen it quesadillas 00:44 and I'm gonna make some enchiladas today. 00:48 Coconut kale enchiladas. 00:50 So let's begin the recipe. 00:53 For the tortillas you need: 01:25 Now if you're not familiar with the young coconut, 01:28 this is a young coconut. 01:29 And this is just amazing. 01:34 I called the liquid that inside God's Gatorade 01:37 because it's high in electrolytes 01:39 and it's when you've been working out, 01:42 it really helps replenish you and gives you energy. 01:47 So we're gonna start with 01:51 the blending of the young coconut. 01:57 Water, the coconut water, 02:01 the coconut oil 02:04 and this has a lot of coconut in it, 02:06 and believe it or not coconut is fat burning, it is. 02:12 We have the Himalayan sea salt, 02:17 bell pepper and one date. 02:23 And you need a high powered blender to do this 02:27 or you could separate and put a little bit at a time 02:30 to make sure that you blend this very thoroughly. 03:01 After it is blended you need a dehydrator sheet. 03:08 And you dehydrate this overnight. 03:18 You have to really be careful to watch it 03:20 because it can get kind of get hard and crispy on it. 03:25 So you pour this out... 03:31 and it smell so good. 03:35 And you spread it out on the dehydrator sheet 03:39 all the way to the ends. 03:43 And because the second time we're not going to do this, 03:47 but I'm gonna show you the finished product 03:49 and then we are gonna go to the next recipe. 03:54 After it has dehydrated, it comes out like this 03:57 and I have already cut them up into little squares 04:01 but look at it, isn't this amazing? 04:03 This is so cool. 04:05 So for the next recipe which is cashew cheese: 04:47 Now I have various different cheese recipes 04:50 that I have made. 04:52 And you could just pick your favorite one. 04:55 I try to have different varieties of cheese. 04:59 So it mimics different flavors that I remember 05:03 when I was eating dairy. 05:05 So I have put in the cashews 05:08 and the red bell pepper and the cayenne. 05:11 And then the cumin, 05:15 the lemon juice, 05:19 the onion, 05:22 and I combine the maple syrup and the tahini. 05:28 And tahini is sesame seed butter 05:31 if you don't remember, 05:34 and it makes this recipe have like a sharp cheese taste. 05:39 One clove of garlic, 05:42 some Himalayan sea salt 05:44 and one cup of water. 05:49 And then you just blend it. 06:17 So this is like a cheese sauce 06:19 that we're gonna use on the enchiladas. 06:23 So for the next recipe, 06:25 we're gonna make the sour cream. 06:28 And that recipe is: 06:48 Okay, now let's begin the sour cream recipe. 06:52 And this is a sunflower seed sour cream. 06:57 So we have the soaked sunflower seeds, 07:01 the lemon juice 07:05 and the garlic, 07:07 and we're using onion power this time 07:10 because onion has a very strong taste 07:13 and we want a very mild taste. 07:17 Then we have the salt 07:20 and we just gonna use half the amount of water 07:22 and to see the consistency... 07:28 and then we blend. 07:39 So I'm gonna use the rest of the water. 08:09 This is great. 08:11 So this is for the sour cream. 08:15 And so for the next recipe we're gonna do Pico de Gallo. 08:21 And for that recipe you need: 08:46 Okay, now we're going to start 08:49 with the chopped diced up tomatoes 08:51 and I like to use Roma tomatoes. 08:53 You can use whatever you have accessible 08:56 but I really like Roma tomatoes 08:58 because they have less juice and they have more flavor. 09:02 And the chopped onions 09:03 and I'm using a yellow onion today 09:08 because they have a milder taste. 09:12 Cilantro, 09:15 jalapeno and you could not put jalapeno 09:18 if you don't like the hotness but I love spicy 09:22 so I am 09:25 always use a lot jalapeno and also cayenne. 09:30 That was the juice of one lime 09:33 and then the sea salt. 09:36 And you just mix, very simple recipe, 09:39 this is good with the chips that I've made 09:42 and you can also, also put this in with avocado 09:49 and a make guacamole with Pico de Gallo. 09:52 This is a great recipe. 09:55 So now we're gonna assembly. 09:57 And for the assembly you need: 10:09 So we're gonna start the assembly 10:11 and here we have our tortillas. 10:14 And if you remember from first season I made this kale, 10:19 avocado kale salad and this is the recipe, 10:22 and it will be posted on the site. 10:24 But what I'm gonna do is, 10:25 I'm gonna add a little Pico de Gallo to it 10:29 for that little kick. 10:34 So then we're gonna take some of the kale salad. 10:40 And put it in the tortilla and roll it... 10:47 and we're gonna do a couple of them. 10:52 And this satisfies 10:54 that Latin flavor it has. 11:00 So many good nutrients in it and, you know, 11:03 I call kale the new beef 11:06 because it's loaded with iron 11:09 and it is so good for you. 11:14 So we're gonna do one more... 11:20 and I'm getting a little messy here 11:22 but that's okay. 11:24 Food is fun, right? 11:31 Okay, first we're gonna put our cheese. 11:40 And then, 11:44 we're gonna put 11:47 a couple of dollops of sour cream. 11:54 And we're gonna top it off 11:58 with some Pico de Gallo. 12:02 Wow, look at this, isn't this beautiful? 12:09 I can't wait to eat some. 12:12 And there you have it, 12:15 coconut kale enchiladas. 12:18 This has been Evita Tezeno with A Taste of Paradise, 12:22 and remember to live life fresh. 12:32 La Republica Dominicana, 12:36 that is the Dominican Republic. 12:37 Many times when we think of that, 12:39 we think of beautiful beaches 12:41 and just hanging out and drinking water of course, 12:44 and some good pineapple juice of course, 12:47 and you think of coconuts and you think of vacation 12:50 and all like that stuff, but also you think of what? 12:54 Good food and this is very, very, very 12:57 vital to a good vacation. 12:58 And matter of fact, many times people go on a vacation 13:01 and unfortunately they eat so much 13:03 and they eat so good that when they ere done, 13:05 they have to take another vacation 13:06 from the vacation they just had. 13:08 Well, today what we're gonna do is make sure that 13:10 you have this vacation in your house all the time. 13:13 But we're gonna make sure you have with some good food, 13:15 good healthy food not with the extra ingredients 13:17 that's causing like major problems 13:19 but with the extra ingredients 13:21 that will actually help you to feel better 13:23 and feel good as well. 13:25 So we're gonna take one of those 13:26 nice or two of those nice recipes 13:29 that we find in the Dominican Republic 13:32 and bring it back home 13:33 and, and a lot of times when we think of these foods, 13:38 what is the key item that you think of? 13:40 Of course, you think of rice and you think of the fruits 13:42 and stuff like that, 13:44 but one of the key ones is the Dominican beans. 13:46 It's like everybody know Dominican beans. 13:48 When I think of La República 13:51 and so that's one of the things that we're gonna do, 13:54 it's really simple and easy, 13:56 and matter of fact, the reason why we want to focus on beans 13:58 is because they have so much fiber, 14:00 so many vitamins and nutrients 14:01 that it's actually very necessary for us. 14:04 A lot of times people avoid the beans, 14:06 they say they cause a little bit too much problems, 14:08 you know, what I'm talking about? 14:10 A little, they would say flatulence 14:12 or some would say gas, or some people say the wind, 14:15 blowing the wind, I'm like, "Where is the flag, 14:17 what are you talking about blowing the wind?" 14:18 But you know, I don't want to get into that, 14:19 we're trying to cook here today. 14:21 But, so a lot of people shy away from the beans 14:23 but we'll share with you some simple tips and things 14:26 that you can do that you can enjoy the beans. 14:28 You see beans are necessary, 14:30 it's actually a fundamental food 14:31 because of its carbohydrate content, 14:34 it also has the fiber to keep things moving, 14:36 carbohydrates to keep you full over extended period of time. 14:39 I mean the thing is phenomenon. 14:41 There are so many different types 14:42 and we think of kidney beans, 14:44 you think of pinto beans, 14:45 you think of black eye, oh, 14:47 black-eyes actually are amazing for you, why? 14:50 Because they provide a good amount of folic or folic acid 14:53 which is necessary for proper brain functioning. 14:56 You think of some other ones, pigeon peas and man, 14:58 I wish we can make this one call Arroz con Gandules 15:01 which is rice and peas or some would say peas and rice, 15:04 just depends which island you're on of course. 15:07 And so there is so many different options 15:09 that you can choose, but we just want you to do is, 15:12 what we want you to do is just choose one today 15:15 and so today we're gonna take the red kidney beans. 15:17 I know they make that in different islands as well 15:19 and we're gonna make some Dominican beans. 15:22 But not with just, you can't just eat beans by yourself. 15:25 One of the key things that we had is the, 15:27 the plantain or some would call it tostones 15:30 and in Panama they say patacones. 15:33 And it's just like so many different names. 15:35 What we know and what I know it as 15:36 'cause I'm from the island, 15:37 I don't know if you know this island is called Brooklyn, 15:39 I'm from that island, 15:41 we just call it plantain, you know, 15:43 and so we're gonna enjoy some of these things, 15:45 and a matter of fact before, I even talk anymore, 15:48 let's get that first recipe. 15:49 We got to get these beans roll in. 15:51 So we don't want run out of time here today. 15:52 And it's the Dominican, Blazin' Dominican beans, 15:56 all you need is: 16:18 Or you know, just get some cilantro 16:21 and just cut it up and just have a good time. 16:23 And it's really simple how we're gonna do it, 16:25 we're just gonna put all of these ingredients 16:26 in this saucepan here. 16:29 Let me make sure I'll get this fire started. 16:31 All right, so we get that rolling, 16:33 we're gonna put these ingredients in here. 16:35 Well, people say, wait a second, 16:37 those beans that you're putting in, 16:39 you haven't cooked them. 16:40 Well, look, yeah, I was pressed for time, 16:44 of course it's always good to get the dry beans 16:46 and stuff like that, 16:47 but if you just have canned beans, oh, 16:49 what you need to do is you just take it out, 16:51 rinse it down, 16:52 so you don't have all that extra sodium and enjoy, 16:54 it's really simple and easy. 16:56 Of course, if you had the dry ones, 16:58 that's good. 17:00 It's just that I need to eat today, 17:02 you can wait till tomorrow till it's finish. 17:04 And what happen is sometimes 17:05 people cook those dry beans all at one time, 17:09 they don't change the water or anything. 17:11 And so now as a result they're wandering 17:15 why their stomachs are bubbling, you know, 17:17 what I mean by bubbling, right? 17:19 So I would encourage you, you know, 17:22 I always keep some canned beans around just in case, you know, 17:26 uninvited friends, you know, family and stuff, 17:28 they always want to show up at your house 17:29 at the last minute. 17:32 You can go ahead and have them over, 17:35 and you could dish up something really nice, really nourishing. 17:38 Oh, I'm making a mess over here. 17:40 And very tasty so, 17:41 we're just gonna pour that sauce in there, 17:44 get that rolling. 17:46 Matter of fact, and let that cook there nicely, 17:50 and so you're gonna cook till those beans are nice and soft. 17:54 And I'm gonna add some more ingredients here, 17:56 that's why I want to get this rolling. 17:57 Of course, this is the kidney beans. 17:59 Kidney beans are actually excellent 18:01 for the heart as well. 18:02 So make sure you get some of that kidney beans. 18:05 I'm gonna put some salt in here. 18:08 All right, to add some flavor there, 18:12 I'll pour a little bit more, 18:13 I just want to get this rolling first. 18:15 And then we have our cilantro, 18:17 like you are not going to have a good meal 18:19 without adding some cilantro. 18:22 So I'm gonna go ahead and mix this up nicely, 18:25 have my fire on. 18:27 We're gonna let that simmer there as well. 18:31 And what we're gonna do just to make it really nice 18:34 and creamy and stuff like that, 18:37 we're gonna do the secret tip. 18:38 The secret tip is to go ahead and blend some of it up. 18:42 And so I'm gonna get to that here shortly, 18:43 so just make sure you get all of the goodies. 18:46 We are in a recession, 18:47 we can't waste anything these days. 18:49 People talk about people starving in other countries, 18:51 people are starving here, 18:53 and so I don't want to be one of those people. 18:55 So I'm gonna make sure I use everything as well. 18:58 So I got my salt also, 19:01 and if you want to add some other items of course, 19:04 you know, I may change up the flavor little bit. 19:06 You can add garlic, go ahead and do so. 19:09 If you want to add some other herbs, 19:11 hey, enjoy yourself. 19:13 And do that. 19:15 I like to, what I like to do especially with beans, 19:17 I like to make a big bash like early in the week, 19:20 and the reason why I do that 19:22 because I cannot be like cooking like this every day, 19:25 like literally, I'm pressed, 19:27 you're pressed, we're all pressed. 19:29 So I like to make a big part of beans early in a week 19:32 and then we'll do different things with this. 19:34 So we'll actually probably try that this season. 19:36 You may end up seeing the Dominican beans 19:38 on another recipe 'cause, you know, 19:39 we make a lot and so like this time, 19:42 we'll have it here with our plantain. 19:45 Maybe next time we'll do another recipe, 19:47 maybe a wrap or something of that nature. 19:49 And so this is one of the keys to planning out 19:53 and living a healthy lifestyle is making sure that 19:57 you make enough and you use one recipe 20:00 and make different recipes out of that one recipe. 20:03 So that's going really nice there. 20:05 I have my blender ready to roll. 20:07 What I'm going to do now, 20:09 you don't want to take all of it, 20:10 you just want to take some of it, 20:12 just about a couple of spoonfuls 20:15 and let nobody know. 20:17 Just taking them out, that's should be enough there, 20:22 and I'm gonna put this back. 20:24 I'm gonna put that on low heat. 20:28 Sometimes it get so low, it goes. 20:30 And we get that back going. 20:32 All right, so I get that on low heat 20:34 'cause I still want this to simmer here. 20:36 Now it takes a little bit longer, 20:38 I'm just speeding up the process for us, 20:41 you can probably even add a little bit of... 20:44 but I might just blend it now. 20:59 All right. Whoo, look at that. 21:03 If you do it for good amount of time, 21:05 you add some more, 21:07 you can even make yourself some nice bean dip. 21:13 So this is nice another recipe 21:16 that you can do is a nice little bean dip, 21:18 you just blend everything together 21:20 and you pour that back out. 21:22 It almost comes out looking like refry beans there. 21:25 They're like, "I thought he was in a Dominican Republic, 21:27 this is not Mexico. 21:29 And so but hey, you can probably 21:31 make some refry beans out of it. 21:32 And it's so funny because, 21:33 you go to so many different cultures, 21:35 but at the end of the day 21:37 even though they all may have like different foods, 21:39 they may call it different names. 21:41 At the end of the day 21:42 the staples are in general the same, 21:44 either beans, cassava, red fruit, rice, 21:49 you know, all of these items. 21:51 So you go ahead and you, 21:53 you mix it up there nicely and that's how you get it. 21:55 One person was asking us the other day, 21:58 "How do you get your beans to have such a rich gravy? 22:00 Do you add cornstarch or do you add flour, 22:03 different items?" 22:04 No, ma'am, all you got to do is just blend it up 22:06 and you would and get that same consistency there. 22:09 So that's what you do. 22:10 I'm gonna go ahead and let that cook 22:12 just a little bit longer there. 22:15 But I need to get rolling on the next one. 22:18 We got to make some plantain, some plantain 22:20 or a.k.a. tostones or patcone, 22:25 or something of that nature. 22:27 We're gonna get that rolling 22:28 and it's real simple how we could do it. 22:30 Now in this town that I'm at, you know, 22:33 normally you will have the green ones or whatever, 22:35 but it's like anything that was green, 22:37 it like disappeared 22:39 and we ended up with these yellow ones 22:40 and these are a little, they will say, 22:41 maduro like it's not older 22:45 but it's like ripe, is really ripe, 22:47 and so we would take a plantain as you see here. 22:49 We just open it just like this. 22:51 And matter of fact, 22:52 bananas and plantain are amazing. 22:54 Did you know after apples, 22:56 bananas and these items are the most used fruit. 23:01 And one person said, 23:02 is because it comes with his own wrapping, 23:04 you know, what I mean. 23:05 Own hygienic wrapping like this, 23:07 no other one and it's so easy to use, 23:09 it said, it's like almost 23:10 in every continent you'll see some form of banana. 23:13 So easy to get rolling. So we have this here. 23:18 What you do to make some 'cause we, 23:21 this is gonna go along with our Dominican beans, right? 23:24 You'd just take that and you'd just cut it up here. 23:26 I already have some that has been done. 23:28 You cut it up just like how you're, 23:31 let's say you're making cereal or something. 23:32 So this is the one that I've already done, 23:34 I'm gonna push that to the side. 23:36 You just cut it just nice and thick and you'd take that, 23:40 you put that in the oven, I don't know 300 or something, 23:44 not too long, 23:45 just till it gets a little brown 23:47 and then you would put some oil over it 23:51 like coconut oil or something 23:53 and actually while I'm doing that, 23:54 let me just show you this recipe, 23:55 all you need is: 24:07 Like literally that was like the easiest thing around town, 24:11 like anybody can make this themselves. 24:13 And so you take that, and you stick that in a oven. 24:16 You see many times when we make like banana or sweet, 24:20 banana or something, 24:21 we usually take that and then we fry it, 24:24 all right? 24:25 This is what we don't want to do, 24:26 you see 'cause when your fry items, 24:28 you're directly like throwing on excess fact 24:31 that is totally unnecessary. 24:33 Then you notice, you started adding on blessings, 24:35 you're like, "I've been eating healthy food, 24:37 why am I over blessed?" 24:38 Is because you throwing on too much oil. 24:40 Can we use a little bit of oil? 24:42 Yes, but let us remember real quick, 24:44 that oil is 100%, what? 24:47 Fat. 24:49 So the more you use, the more you add on, 24:51 is that simple? 24:52 So can you use it to cook with? 24:54 Yes, yes, a little bit here and there, 24:55 but when you fry it, 24:56 it makes things very tasty, I'm not even gonna lie to you, 24:58 don't let nobody come and tell you, 25:00 oh, fried food is bad, it doesn't taste good. 25:02 They don't know what they're talking about 25:03 or they never even try some fried food. 25:05 Fried food tastes good 25:07 but at the same time is dangerous. 25:09 As you know when you use excess items, 25:10 frying item or frying foods, you know, 25:13 it shows that it can even promote cancer, 25:15 it throws on extra blessings 25:17 and so it is and there's so many things involved 25:19 and you wonder why sometimes the face is just like 25:21 breaking out is 25:23 because all of these oils and fat, 25:24 the body is like too much. 25:26 So I got to get it out one way or another, 25:28 and lot of times it just comes out on your skin. 25:30 And so if you want good, beautiful, 25:31 healthy skin as well, 25:33 just cut back on your use of fried foods. 25:35 So what we're gonna do is we're not gonna fry, 25:37 we're gonna go actually bake it. 25:39 And so normally we will go ahead and, 25:42 and put that in there 25:43 and then when it comes out real quick, 25:45 when it comes out real quick, 25:46 then it looks a little bit like this here, all right. 25:50 This is as we see our plantain. 25:52 See it, little bit brown and what we have to do, 25:56 we're not done with this yet, okay. 25:58 We have to take this now and we're going to crush it. 26:02 So you can take a little top or watch this? 26:06 Let's see what I have here. I have a little spatula. 26:09 So you take it and you just crush it just like that, 26:11 just press it down. 26:13 Everybody's getting slippery up in here. 26:15 So you just crush it, put it down, 26:17 as you see I'm making a mess. 26:19 But hey, have a good time. 26:21 Matter of fact, this spatula is not working, 26:22 don't tell anybody, you're at home. 26:24 I know you'll be taking shortcuts at home, 26:26 just crush that thing, don't worry my hands are clean 26:28 and I'm gonna eat this myself. 26:30 And so you just press it down there. 26:33 Look at this, this is a handful and you have your plantain. 26:39 But now you take this 26:40 and then you put this back in the oven. 26:43 Wait a second. 26:45 But you got to sprinkle it with what? 26:47 A little bit of salt. 26:48 So sprinkle that little salt over that on the top. 26:50 Some people they say, 26:52 well, I don't wanted it that way, 26:53 they wanted to do it the long way, 26:55 you know, what I mean, 26:56 you can cut it the long way and bake it the same way. 26:58 Coconut oil actually, 26:59 you can use either that or olive oil, 27:01 I will recommend, hey, try the coconut oil 27:03 'cause it adds a extra little flavor. 27:05 So normally you'll take that, you get that going. 27:08 Let me turn off my Dominican beans here. 27:12 Okay, make sure this is all lined up, 27:15 but I have some that's already done. 27:17 And I'm getting hungry, I don't know about you. 27:20 And then when it's done, 27:23 this is what our finished product should look like, 27:25 this is our tostones right there, okay. 27:30 And we also have our Dominican beans, 27:34 really simple, really easy 27:36 and you can even like take one here, 27:38 you can dip it in. 27:41 Yeah, be quite up here. 27:43 And while nobody is looking, you can try some as well. 27:46 So I'm gonna go ahead and try some. 27:47 I don't know about you 27:49 or I hope you got down the recipe 27:50 because this is about to be over, 27:52 and I am going to go ahead and eat. 27:54 So enjoy yourself, cover me to La Republica, 27:57 the Dominican beans. 27:58 Take care. |
Revised 2020-05-13