Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000036
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00:01 Have you ever wonder exactly how to prepare healthy food
00:04 that actually taste good? 00:06 Well, stay tuned while Evita Tezano 00:08 and yours truly Nyse Collins show you just how to do it 00:11 and give you something better, A Taste of Paradise. 00:32 Welcome to A Taste of Paradise. My name is Evita Tezano. 00:36 And of course, again, 00:38 I must say that one of my favorite foods is ravioli. 00:43 I love ravioli. 00:45 And when I start contemplating eating more raw in my diet, 00:49 I said how can I still experience the flavor 00:54 of ravioli, the dish, and still eat raw? 00:59 So I found a fabulous recipe using beetroot 01:03 that I'm going to share with you guys today. 01:06 So the recipe for the beetroot ravioli are: 01:22 So what I'm going to do is I'm going to show you 01:25 how to make the shells for the ravioli. 01:29 And this is a mandolin, and this is a wonderful tool, 01:33 and they have different shapes and sizes of mandolins, 01:36 and this is the medium grade but they have a cheaper version 01:41 and then they have a real most expensive version. 01:44 So you want to make sure that it's on the, 01:48 one eighth blade. 01:52 So you want a really thin slice. 01:55 So you're just going to take it and go back and forth. 01:57 Make sure that your fingers are off the way. 02:03 And you get these uniform wonderful slices. 02:06 Then you're going to take these slices 02:08 and you're going to put it in the olive oil, 02:11 the lemon juice and the salt, 02:13 and you're going to marinate it overnight. 02:15 And what happens is they get very tender 02:21 that you can eat them and chew them 02:24 without the crunch 02:25 and then we're going to stuff them 02:27 with the ricotta cheese which is our next recipe. 02:31 For the vegan ricotta cashew cheese, you need: 02:57 Okay, for the ricotta cheese, we have the soaked cashews, 03:01 and remember, we soak our nuts 03:02 because of the enzyme inhibitors. 03:06 And also it makes it creamy, we have our salt, 03:11 we have our yeast flakes, nutritional yeast 03:15 and then we have our lemon juice, 03:18 and we're going to process it. 03:30 And we're looking for a creamy texture 03:35 and we've achieved that 03:37 by then putting in a little water. 03:59 So then we're going to take our spinach 04:04 and we're going to chop it up. 04:07 And I really try to eat at least 04:13 a pound of greens a day. 04:15 And you're asking how can I eat a pound of greens a day? 04:19 By kind of sneaking it in your food 04:21 in different recipes. 04:23 You could put spinach and kale, Swiss chard, 04:28 you also can mix smoothies and also juice it. 04:33 So we're going to take this spinach 04:37 and then the red bell peppers, 04:41 and then we're going to take 04:44 a little olive oil and salt, 04:50 and we're going to kind of massage it. 04:56 So it wilts down a little bit. 05:08 And then we take our ricotta cheese 05:11 and mix it in and this is our filling for our ravioli. 05:21 And then we're ready for the assembly. 05:25 So I'm gonna put the remainder of the ricotta cheese in 05:29 and mix it up. 05:32 And I remember when I first did this recipe, 05:37 I took it over to some friend's house 05:39 and they have a daughter and she ate, 05:46 I know she ate about 20 of these, 05:48 she just loved them. 05:51 So I am going to clear up 05:52 and get ready to assemble the beets ravioli. 06:02 Now, if you've see my previous episodes, 06:06 I've made the marinara sauce, 06:08 and so this is the recipe for the marinara sauce, 06:12 and it has sun dried tomatoes, Roma tomatoes, 06:18 fresh herbs, olive oil, and salt and garlic. 06:27 So what we're going to do, we're going to start off... 06:35 with putting a little of the marinara sauce 06:38 down first, like so. 06:46 And then taking one of the beets, 06:50 sliced beets and putting a little bit of the ricotta in 06:56 and then make it almost like a sandwich. 07:02 And you continue doing that not a whole lot, 07:05 so you won't be able to sandwiching, 07:08 you don't want it oozing out on the sides, 07:12 but you just want a little bit of the ricotta inside. 07:20 Being a visual artist as well, 07:24 we are taught that you work in three, 07:26 so we're going to put three of the beet roots down, 07:33 and then we're going to take a little more of the sauce, 07:39 place it over and then a little of the ricotta. 07:46 Put on top. 07:53 And there you have it. 07:56 This is beet ravioli fit for a king or a queen. 08:00 This is Evita Tezano with A Taste of Paradise, 08:03 and remember to live life fresh. 08:15 No messing, just dressing, that's what I'm talking about. 08:18 I'm tired on messing around with all these other dressings. 08:21 We're going to make one that is phenomenal. 08:23 I mean, it's just awesome 'cause a lot of times people, 08:27 when they get into like dressings and stuff like that, 08:30 you know, those are the things that give you, 08:31 like the extra little kick on your salad 08:33 or with your veggies or different items 08:36 and you get that kick, 08:37 but at the same time you get kickback, why? 08:39 Because a lot of times we end up with these dressings 08:42 that causes like major problems. 08:44 You know, what I'm talking about. 08:45 You know, some of our dressings are loaded with oil and stuff 08:47 which adds on extra blessing. 08:49 You know what I mean? 08:50 We never say anybody is fat or skinny, 08:51 some are just over blessed and some are under blessed. 08:54 So by using some of these dressings 08:56 that you find out there, 08:57 you find that because they have such a high, 09:00 you know, their base is oil. 09:02 Let us remember that oil is 100% fat. 09:05 I know people who eat good food and stuff 09:07 but that one dressing has so much calories in it, 09:11 that all of the good food that they just ate 09:13 it's like negated, you know what I mean? 09:15 Or people who are exercising all the time, 09:16 but then they have this big huge salad, 09:18 but what do they douse it with? 09:20 They douse it with a ton of dressing. 09:22 So the oil is causing out people 09:23 to add on extra blessings, and what are some other things? 09:28 Sometimes they have so many ingredients in these dressings, 09:31 you end up, some people have fish up in their dressing. 09:33 You know, I'm talking about those anchovies. 09:35 And so, there's so many things, 09:37 one in particular is the vinegar. 09:39 We talked about this over and over, 09:40 y'all gonna be like, 09:41 "Nyse, I'm tired of hearing about that vinegar, 09:43 you already said. 09:44 It's only good for cleaning outside, 09:46 not cleaning inside." 09:48 And so that is another thing that ends up in our dressings. 09:51 So today we want to look at 09:52 how we can make a really good dressing, 09:54 I call it the terrific tahini dressing. 09:56 You'll see that here a little bit short, 09:58 a little bit later here. 10:00 But we're going to look at that 10:01 and we gonna look at the positives of it 10:03 and what is actually doing for us. 10:05 So now we can add dressings to our food 10:07 that actually tastes good and is good for us. 10:10 But I don't just want to make a dressing for us today, 10:12 I want to probably have something to dip it in, 10:14 you know, some veggies and different items. 10:18 And I was just looking 10:19 as I was shopping at the supermarket 10:21 the other day and of course, 10:22 you all know what I think is the king of all, 10:25 king of all veggies. 10:27 I consider the artichoke. 10:30 Yes, yes, here it is. Y'all tired of seeing this. 10:32 Y'all like, I'm tired of artichoke. 10:34 We already got the point, Nyse. 10:35 We understand it's the king of veggies no more." 10:38 But actually some people have been emailing me 10:41 and calling me and they're like, 10:42 how do you prepare? 10:43 Sort of first season, 10:45 I will share with people how they can roast it. 10:46 The second time I showed you 10:47 how you can make a recipe out of it, 10:49 like a soup or with rice or something of that nature. 10:53 Today, I'm going to show you the easiest way to make this. 10:56 This thing is like such a breeze. 10:58 And matter of fact, it's not even a recipe, 11:00 that's how easy it is to make. 11:01 So I'm going to show you that, 11:03 but I wanted to show you also 11:05 how it is related to other veggies and fruits. 11:07 We know that this is good 11:09 for like almost every organ of the body. 11:10 So throughout you are going to see a program 11:12 where we'll institute and show you how to make nopal. 11:16 Okay, this is nopal, as you see I've been digging in it. 11:19 I've been cutting off the thorns and stuff. 11:20 This is nopal, 11:22 one of the highest sources of fiber there in veggies. 11:27 This thing is amazing. 11:28 It's very good for people who have diabetes. 11:31 It has been shown, the studies has been shown 11:32 that those who eat this nopal or make a salad out of it, 11:36 you know, we'll do some more recipes with this, 11:38 those who eat it and have diabetes, 11:40 it has been shown to decrease your blood sugars 11:43 by almost 17 to 40%. 11:45 So if somebody's blood sugars is like at, let's say 200, 11:50 okay, and it decreases it by 20% 11:53 then that means your number could drop 11:55 all the way down to like a 160. 11:57 So I say this one here is dangerously good for you. 12:00 It is a cactus, okay, but not that kind of danger. 12:03 It's dangerous because, 12:04 sometimes they may pull your sugar down 12:06 if you're not checking every day 12:07 and you don't know where you're at 12:09 with your medication it may go too low. 12:11 So let your doctor know some of the things 12:12 that you are doing here as well, 12:14 but one of the things that we're going to do, 12:16 also I call this, I call these the three helpful friends. 12:20 You know what I mean? 12:21 You remember Daniel and three Hebrew boys? 12:23 So I'm gonna call these the three Hebrew veggies 12:25 if that makes any sense. 12:26 We got artichoke, we got nopal and our last one here, 12:30 asparagus. 12:31 Asparagus, have you ever noticed, 12:33 look closely here at them, 12:35 all of them have like little spikes and crowns at the top, 12:38 even the asparagus. 12:40 These are veggies you want to keep in your house. 12:43 Do not play around. 12:45 Make sure you buy them and use them. 12:47 Asparagus is phenomenal for you. 12:50 The nopal we found is dangerously good for you 12:53 and, you know, my best favorite is the king of all veggies. 12:56 And a matter of fact, I'm gonna show you 12:57 how to do just dish this up real quick. 12:59 We don't even need a recipe for it, literally. 13:01 All you need is like a little pot, 13:03 a knife because people say, "Oh, it's too complicated, 13:06 I don't know what to do. 13:08 Should I remove, you know, the stems of it?" 13:11 And a matter of fact you can. 13:12 You can just remove a couple of those items 13:14 and this is just the artichoke. 13:15 So you don't, you could just jot this down yourself. 13:19 You just remove the outside of it. 13:22 Okay, so we are moving that and just a couple, okay, 13:26 not too much because this is where the money is, all right. 13:29 And then you take that, you put that on a cutting board 13:32 and all you need to do is cut off the crown, okay. 13:34 All we're going to do is cut off the what? 13:36 The crown and here it is, as simple as that. 13:39 Make sure you have a really good sharp knife. 13:42 Cut off the crown as you see. 13:44 I even have some water boiling over here. 13:47 Cut off the crown. 13:49 Look how beautiful that is there 13:51 as well they got the different colors, 13:53 also you all can see that. 13:55 Man, this thing is good. 13:57 We're going to get to the heart of the situation in a minute. 14:00 Then what you do is you cut off, 14:01 bring that there and cut off just a little bit of the stem, 14:04 but now people always ask what do I do? 14:07 Do I throw all of this stuff away? 14:09 This is good stuff here, okay. 14:11 So we don't throw this away. 14:12 I'm going to show you what you need to do. 14:14 All you do, and matter of fact, I made that one for you all. 14:17 I'm going to do this one more time. 14:19 One more time so I have nobody ever say, 14:22 I don't know how to make it. 14:23 Okay, let me just turn down the stove a little bit. 14:26 All right, there we go. 14:28 All right. I'm going to turn that down. 14:31 I have my water boiling there. 14:33 I'm going to do it one more time. 14:34 So you remove just a couple, just a couple of the outside. 14:39 Then what are we going to do again? 14:40 We're going to cut the crown. 14:42 So I make it two because the first one is for you, 14:44 the second one is to me. 14:45 All right. 14:47 Cut that off again, you get just a little bit. 14:49 You only want to cut off about a inch or so. 14:52 You'll see that they're just a little bit and you see that. 14:54 So now we have our two, 14:56 only one thing I'm missing is I'm finished 14:58 cutting of this stem, you cut off the stem. 15:00 Just not too much though, only a little part if you can. 15:03 Take a quick look at that. 15:05 All right, not too much. All of this stuff is good. 15:08 This is where all vitamins and minerals comes in. 15:12 And now you take this, all right. 15:14 So follow me over to a nice pot of boiling water. 15:18 We're going to take that 15:19 and we've got to put the face down just like that. 15:22 Let me see if I get my fryer on. 15:24 All right, 15:26 like this thing is so simple, anybody can do it, 15:29 but don't stop there, hold it, keep an eye on that pot, 15:32 you know, why? 15:34 Everybody else is coming in here. 15:35 So I'm going to put the rest of those in there 15:37 because they're all good. 15:39 Of course, make sure that with your artichoke, 15:40 you wash it properly before you do this. 15:43 You put that all in there, 15:45 you let that boil but I need some salt. 15:48 Take a little bit of salt. 15:50 Put a little bit of salt in there. 15:52 Oops, get that rolling. 15:54 Okay, then we're going to take a little lemon, 15:56 we gonna take the lemon, don't worry, 15:58 it's not another recipe. 15:59 This is so simple. 16:01 All right, and we're going to squeeze a little bit of that 16:05 if I could get any out of here. 16:07 Just a little bit of lemon juice, done deal. 16:10 Then we're going to cover that 16:12 and we're going to let that cook there 16:13 for about five to ten minutes. 16:15 All right, it's so easy, 16:17 we didn't even put up a recipe for that. 16:21 Any questions? Good. 16:22 If not, we're going to continue here. 16:24 So that was that. 16:25 That's going to be ready before we even done yet. 16:27 Now we're going to get to our favorite, our favorite. 16:29 What is it called? 16:30 "The Terrific Tahini" and check out this recipe here. 16:34 Really simple and easy. No messin', just dressin'. 16:37 All you need is: 16:51 That's it, that is so easy. 16:53 This thing is dangerously tasty for you, 16:55 that's why I said it's terrific tahini, 16:58 and I'll show you how to do it here. 16:59 You just take one little cup there 17:01 and you mix up all of those ingredients. 17:03 Let me talk about this tahini. 17:05 Oh, wow, this thing is like 100% sesame. 17:09 Now, when you think of calcium, 17:11 you usually think of milk 17:13 or this or greens or something like that. 17:15 One of the highest sources of edible calcium. 17:18 And matter of fact, you can even talk about like a seafood, 17:21 not per se seafood, I'm talking about the shells, 17:24 those are 100% percent calcium 17:25 but nobody's going to eat that, right? 17:27 But we're talking about sesame. 17:28 Sesame is loaded, 17:30 loaded with calcium and so what is tahini? 17:34 It's like sesame butter pretty much, right? 17:37 A lot of times I go to retirement resorts. 17:39 Do y'all know retirement resorts? 17:41 We don't call them nursing home, 17:42 we call them retirement resorts because they don't do anything. 17:45 They're like, "This is not a retirement, 17:47 this is a nursing home." 17:48 I said, look, when was the last time you cook some food? 17:50 They said, it's been a while. 17:52 I say, well, this is a resort 17:54 'cause when you go to resorts as you my artichoke here, 17:57 they're puffing and huffing away there. 17:59 When you go to resort, you don't cook. 18:01 I say, when was the last time you clean? 18:02 "Oh, no, we don't clean either." 18:04 And everything is taken care of for you. 18:06 So I said this is a resort. 18:08 Now, when I go there, 18:10 everybody usually has a question about what problem. 18:13 They have a question about osteoporosis, bone weakness, 18:16 you know, brittleness 18:17 and all of these items and watch this. 18:20 They say, "What can we do? 18:21 In one hand they have a soda can 18:23 and in next hand they have a calcium pill." 18:25 I said, number one take that soda, put it down. 18:27 Put it down. Why? 18:29 Because, soda, one of the main ingredients in, 18:31 it's called phosphoric acid. 18:32 Say that with me, 18:34 phosphoric acid and phosphorous, 18:37 it pulls the calcium out of the bones. 18:41 So the more you drink the weaker the bones get. 18:43 So I say put that down. 18:44 Number two, that calcium supplement. 18:46 Did your doctor put you on it? 18:48 "No, somebody told me it was good." 18:50 And I said, well, 18:51 if your doctor didn't put you on it, put it down. 18:53 You see 'cause if the doctor puts you on that calcium, 18:55 we would never tell you not to do what the doctor says, 18:57 so this is your little rule of thumb, 18:59 always follow doctor's orders, you know. 19:01 So that's the key here, 19:03 and let them know what you're doing. 19:04 I said if not, then you can try some what? 19:06 Some tahini. 19:08 Tahini, it is fantastic, your dressing. 19:10 Can you imagine your dressing being booming, booming, booming 19:14 or very high in what? 19:15 Calcium. So we have the tahini here. 19:18 You can try it by yourself, 19:19 it's a little bitter as you know. 19:22 Then we'll take some of that garlic, 19:24 okay, so we just minced up some garlic 19:25 and we put that in there, 19:27 then we're going to take some Bragg's liquid aminos. 19:29 We're going to pour that. 19:31 Let's say I don't have Bragg's liquid amino, 19:32 just go ahead and use what? 19:35 We're going to go ahead and just use some salt 19:37 and then some lemon juice, 19:39 some lemon juice with that as well. 19:41 So you gonna mix these items up here. 19:45 You're going to have to whip it there nicely. 19:48 And if you can get that going, 19:51 and also what you want to do is add, 19:53 no, it's not per se recipe 19:55 but add just a little, 19:56 a little bit of water, just a tad, 19:58 it's not going to hurt nobody. 20:00 All right, just a little water to get that consistency nice. 20:03 So it becomes like a nice little cream. 20:05 This thing is terrific 20:06 and the terrific things in life you have to work for. 20:09 So you mix that up. 20:10 Oh, man, I can actually, literally smell it. 20:12 This thing smells good. I don't know if you all. 20:14 Can you smell it over here? No, not quite. 20:16 All right, so you mix it up nicely. 20:19 Now, it just depends what consistency you want. 20:22 If you want to do it like a dip, 20:23 like a super power pack dip, then you can do it like this. 20:26 If you want it as a dressing, 20:27 then you just probably add a little bit more water, 20:30 if you like it more sharp, 20:32 and you like that vinegary taste or flavor, 20:34 then what do you do? You add more lemon juice. 20:37 And so you mix it up nicely 20:39 and now we have our terrific tahini dressing, 20:45 terrific tahini dressing. 20:46 There it is, done deal. Take a look at that. 20:49 This thing is nice and nice and creamy as you see here, 20:53 nice and creamy, 20:54 a lot of people enjoy that as well. 20:56 So we have our garlic. 20:58 So this thing is good for our calcium, 20:59 good for the bones. 21:00 You got to be strong. 21:02 Everybody, show me a little flex. 21:03 Then it's also going to be good 21:04 because of the garlic and stuff. 21:06 Garlic helps to lower your blood pressure gently. 21:09 So a lot of people truly, truly enjoy that 21:11 and then a Bragg's liquid aminos 21:13 which adds a little bit of that, 21:14 you know, soy saucy, salty savory flavor, 21:18 and if you don't have that, no problem, 21:19 you just add some salt in his place 21:21 with the lemon juice. 21:22 So done deal, 21:24 but we're not just going to eat the dressing alone 21:26 because I got my artichokes getting ready over there, 21:28 but we're going to make some nice roasted asparagus. 21:32 Remember, we showed you the three, 21:33 we showed you the artichoke, what else did we show you? 21:36 We showed you the nopal. 21:38 See, nopal right here, artichoke, nopal, 21:41 and now we're going to make some roasted asparagus. 21:44 This thing is good for you, 21:46 and I'm gonna show you this recipe, 21:48 then I'll tell you what it's about. 21:49 Roasted asparagus. All you need is: 22:03 Yes, sea salt to taste. As simple as that. 22:06 I think you all can easily knock that out, 22:09 that's a piece of cake. 22:10 Let me go over here. 22:11 I'm going to double check 22:13 and see how my artichoke is going, 22:14 I'm going to get the fire going as well for my asparagus. 22:15 You see the artichokes? 22:17 Look at that, that's nice, right there. 22:19 What you want to do is allow that 22:20 till it gets brown. 22:22 Okay. 22:23 So let me just flip that, 22:24 make sure it's cooking properly. 22:26 All right, nice and this thing is little hot there. 22:29 And you are going to boil it till it gets nice and brown, 22:31 okay. 22:33 This is like the easiest thing for us to do. 22:35 Anybody can do that with their eyes close. 22:38 Just don't burn yourself, all right? 22:39 So, now I'm gonna get the fire going for my other recipe here. 22:45 All right, so I'm going to roast up some asparagus. 22:47 I'm gonna take my asparagus. 22:49 I'm going to put that in a pan here nicely. 22:51 Asparagus is awesome, 22:53 this thing is good for those 22:55 who are looking to balance their blessings, 22:56 balance their blessings. 22:58 So I have the asparagus there, 22:59 I'm going to take just a little bit of the olive oil 23:01 as we talked about. 23:02 You got to pour that lightly on there. 23:04 Remember, we don't want too much oil 23:06 because oil is 100% what? 23:08 Fat, okay. 23:09 But we need a little bit of fat in diet, 23:11 but you just don't want to put too much. 23:12 So if you can roast it or something, then you can try, 23:15 you can do that as well. 23:16 We just don't want you out there 23:18 in a back barbequing it 23:19 and adding all kind of burnt carbons 23:21 through it because, you know, when you barbecue item, 23:22 you have to burn something in order to make it. 23:25 That's why smoked foods or those items there, 23:28 many people ensure 23:29 that they increase in the carcinogenic 23:31 because the nitrosamines 23:32 or not per se the nitrates and nitrites, 23:35 all of those things there may cause problems 23:37 so even if you eat smoked tofu, take it easy 23:40 because the smoking process 23:42 is probably not the most healthful. 23:43 I know, we don't walk around smoking in general but, 23:46 so we don't want anything to be smoked also. 23:48 So we get that going. 23:50 We're going to take some nice garlic, some minced garlic. 23:53 We're gonna pour that over there 23:55 and get that flavor. 23:56 Oh, man, this is gonna be good. 23:58 The whole place is gonna be smelling. 24:00 Let me go ahead and mix that in there properly. 24:04 So we get those going. 24:06 Okay, you don't want to do it too much, 24:08 just till it's nice and tender. 24:10 Let me get some salt over that. 24:13 Oh, man, fantastic, fantastic. Enjoy yourself. 24:18 Asparagus, let me talk about this asparagus here real quick 24:20 'cause I know you all are like, "What is this brother doing? 24:23 He's just making asparagus and artichoke and stuff." 24:26 Asparagus is very good to balance the blessings. 24:29 Meaning, those who would like to lose or like weight 24:33 and stuff like that, asparagus is good 24:34 because it's very low in calories. 24:37 So it has a low caloric entity. 24:39 Those who have kidney problems, is very good 24:41 'cause it actually stimulates the kidneys. 24:43 You've heard of nephritis 24:44 which is the inflammation there in the kidneys. 24:46 Hey, asparagus is good for that, 24:48 so everybody can enjoy this one here. 24:51 What else is it good for? Good for the skin. 24:53 So you can do a special program. 24:54 Tell no body, it's called so fresh and so clean. 24:57 And how do you become so fresh and so clean? 24:59 Number one you have to watch the things 25:00 that you're putting in and then number two, 25:02 use some, what? 25:04 Asparagus which helps to, sorry, 25:06 cleanse and purify the blood and the system. 25:09 So now your face can be nice and clean. 25:12 I hope mine is nice and clean. 25:13 I should take a look in a mirror here, right? 25:15 And so that's what, that is good for awesome. 25:18 So a lot of people enjoy that and that's why if you notice, 25:22 a lot of diets, what do they want you to put in it? 25:24 They want you to put asparagus, asparagus. 25:27 So that's the asparagus with the garlic. 25:30 Man, normally you have to go to healthy gourmet restaurant 25:34 to get this going, but, man, 25:36 now you can do it yourself at home 25:39 for a fraction, a fraction of the cost. 25:42 So don't walk by those asparagus any more, please, 25:45 they're actually very, very good for you. 25:48 So that's going. My artichoke is going. 25:51 And then I'm gonna show you here 25:53 how to put these all together in a second. 25:57 Look at that, look at that. 25:59 And you don't want to do it too much, now, 26:01 you want to get it till it's nice 26:03 and if I could stick my hand. 26:04 Oh, yeah, it's almost there, nice and kind of tender. 26:08 Okay. 26:09 Sometimes people cook the stuff to death. 26:12 You all know what I'm talking about. 26:13 We do a program for greens and stuff. 26:15 Sometimes we cook it till it, it's not even green anymore. 26:18 And so what we wanna do is 26:20 just cook it just till it's right. 26:21 Okay. So keep your eye out for that. 26:24 Okay, almost ready. 26:28 Oh, man, these are good. 26:30 Also, another thing that you can do. 26:34 You have friends that stop coming over, 26:36 you just dish this up, you'll look like gourmet chef. 26:39 You take those nice asparagus and put that on a side, 26:42 you should watch it, you take rice, 26:43 just cook some brown rice, 26:45 put the asparagus on the side of it. 26:46 They're like, wow, 26:48 where did you learn how to cook? 26:49 You just tell them, Taste of Paradise, 26:51 Dare to Dream Network, all right. 26:52 You don't ever have to mention my name, 26:53 just say A Taste of Paradise that you know watch it. 26:55 Just by putting it on our side 26:56 it brings that gourmet look to it, 26:59 and then when it's nice and tender, 27:01 not too soft, you know, 27:02 'cause sometimes the people cooking 27:04 and it's just like all tired. 27:05 You have asparagus that's fallen asleep on you, 27:07 that's just too much. 27:08 You want to get till it's nice and tender, 27:09 still have that green crispy look to it 27:11 and then our artichoke, artichoke is almost ready, 27:14 it's pretty much ready. 27:16 So I'm going to pull that out here real quick 27:18 to show you because I want, oh, you see that. 27:21 Take a look at this. Take a look. 27:23 Take a look real quick. 27:25 Watch how easy that fork goes in it. 27:27 You see how easy it goes in there. 27:28 So that is a sign 27:30 that the artichoke is pretty much ready. 27:32 So you take that, you pour that there 27:34 and you eat this just like that. 27:38 So you take this little part, 27:39 see that little part right there. 27:40 See that white part, take a look real quick 27:42 'cause I'm about to get down here and get, 27:44 so you see that? 27:45 You want to eat this part of it out, 27:47 you want to work your way on that till it's done. 27:49 And then I have a finished product here 27:51 what your asparagus should look like 27:53 with your tahini dressing. 27:55 Go ahead, have a good time. Enjoy yourself. 27:58 Enjoy yourself. This is gonna be terrific. |
Revised 2017-03-23