Participants: Nyse Collins (Host), Chef Chew, Evita Tezeno
Series Code: TOP
Program Code: TOP000037S
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually taste good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and yours truly Nyse Collin 00:09 show you just how to do it and give you something better, 00:12 A Taste of Paradise. 00:31 Welcome to A Taste of Paradise. 00:33 My name is Evita Tezeno. 00:36 And as a chef I like to experiment 00:38 with different ethnic flavors. 00:41 I've done Mexican, I've done soul food, 00:44 I've done Italian, 00:46 and today I will show you how to do Thai. 00:50 Thai lettuce wrap is the recipe of the day. 00:53 So let's get started. 00:55 For the sauce we need: 01:23 So what we're goanna do is we gonna do the sauce first. 01:27 And we have the honey 01:29 and you know clover honey has a very distinctive flavor. 01:35 So, I like to use cloverhoney and this is, 01:40 and it depends on what type of honey you have. 01:44 Any kind of local honey will do. 01:47 And then we have the ginger, and I did the Braggs. 01:51 This is the garlic 01:53 and I use a lot of garlic in my food 01:56 because it adds so much flavor. 02:00 Olive oil... 02:03 the cayenne which gives it that kick 02:07 and the sesame seeds, 02:09 and we just goanna whisk this real quick. 02:21 Really simple recipe, so for the next component 02:25 it's the filling and the recipe for that is: 02:48 Okay, let's start with the walnuts 02:51 and remember that you have a stash of walnuts 02:54 that have been soaked and dehydrated 02:58 and you have that in your stash at all times. 03:03 Then you have... 03:05 Didn't we put the celery? 03:09 Scallions, cilantro... 03:16 diced carrots, 03:19 and red bell pepper. 03:23 Get the top here. 03:26 And what we're gonna do is pulse it 03:27 because we wanted to stay chunky. 03:30 That's what we wanted to do is stay chunky. 03:45 So very simple recipe. 03:49 We're gonna take this 03:51 and we're going to just place it 03:52 into the lettuce leafs. 04:00 Of course the smells are so great. 04:07 It's... 04:10 This will be a great dish to serve for friends 04:14 and this is also a... 04:16 I call it fast food because it's really, really quick. 04:24 Got a little messy there. 04:31 So there you have it. 04:34 And then we're going to just 04:36 put a little grated carrot on here. 04:47 This is wonderful. 04:50 Something to behold, 04:51 and I am going to try one of these right now. 04:57 Let's see. 05:04 Sweet, salty, and spicy. 05:12 I must say it's very good. 05:14 And here you have it, 05:17 Thai lettuce wraps. 05:19 This is Evita again, with a taste of paradise, 05:23 and remember to always live life fresh. 05:35 Wrap it up, wrap it up, y'all. 05:37 We're gonna get and we're going to wrap up 05:39 some good food today. 05:40 Everybody want to wrap up 05:42 so Evita wrapping up like lettuce, 05:44 like who wraps with lettuce, this is awesome. 05:46 People are wrapping up luggage, wrapping up presents, 05:48 and stuff wrapping up beef 05:52 and some people wrapping up veggie meat. 05:53 Well, today we're going to do something special, 05:55 we're going to wrap up some fruits while we're at it, 05:57 so we just gonna wrap up everything. 06:00 We got to make sure I don't end up wrapped up. 06:02 So, here's the good news today. 06:04 Today, we're going to give people something better 06:06 and I brought back one of my special, special guests, 06:09 the owner of Something Better, healthy gourmet food, 06:12 and he's going to be here today to help us 06:14 wrap up some fruits, 06:16 and my special guest, Chef Chew. 06:17 Hey. 06:19 Here we go, man, we trying to wrap it up today. 06:20 Yes, sir. 06:21 Are you sure you have can handle that? 06:23 I'm excited. 06:24 Good news, now Chef Chew 06:26 you're the owner of Something Better, 06:27 healthy gourmet food. 06:28 How is that coming along for you? 06:30 It's coming really wonderful. 06:31 Yeah, we do a lot of wrapping up 06:32 at Something Better. 06:34 We have gourmet wraps, man, that's really tasty. 06:35 What are some of wraps that you do there? 06:37 One of our wraps we have 06:38 is a delicious honey barbecue chicken wrap. 06:39 This is made with delicious better than meat. 06:41 We also make a better than meat philly cheeze with a z, 06:46 wrap which is tasty. 06:47 So you're wrapping on philly cheese 06:48 with your better than meat, 06:50 you are wrapping up a barbecue better than meat. 06:53 Exactly, and then we also do a few other, 06:55 we have gawk the great wrap which is pretty tasty as well. 06:58 Well, this rapid thing is getting out of control. 07:01 You know what I mean? But, man, that sounds good. 07:03 So at your place is basically Something Better 07:06 and as you know, we have a resource, 07:08 you know, giving people something better. 07:09 Something better exactly. 07:11 We're just trying to help the people out here 07:12 and now we're going to show them how to wrap up. 07:14 So today we're trying to even wrap up some fruits 07:17 and stuff like that, but you know what? 07:19 It was funny because I was at the restaurant there 07:21 and watching you all wrap up some stuff. 07:23 This brother even, he's not only a chef 07:26 but he even sings and he has a song for like 07:29 Something Better or like, how does that go? 07:31 You okay, can you sing for us? 07:32 I know we're trying to cook today 07:34 and but I want to hear this. 07:36 What is it called? 07:38 It's called "The Eating to Live" song. 07:39 Eating to Live? Eating to Live song. 07:41 Now this is very important 07:42 because many people live to eat. 07:44 Right. 07:45 But now we're gonna eat to live. 07:47 How does it go? 07:48 'Cause there's a, "Food and grains 07:51 and vegetables, nuts, 07:55 and seeds is all I need." 07:58 All right. 07:59 "It tastes so good, so good to me. 08:03 Let's not live to eat, but let's eat to live." 08:08 Yeah, watch it now, that's... 08:10 this is dangerous, this is dangerous. 08:12 Man, he's cooking. He is singing. 08:14 He's doing it all. 08:15 You see, I wanted to join him but you know we're trying to 08:17 make this good stuff here. 08:19 We don't want this program to wrap up immediately, 08:21 you know what I mean. 08:22 Man, that's powerful. Yeah. 08:23 So fruits and grains is all we need. 08:25 Nuts and seeds. That's right. 08:27 Let's not live to... 08:29 Eat, but let's eat to live. Let's eat to live. 08:31 Can we do that today, can we eat to live? 08:34 Yes, let's do it. Let's do it. 08:36 So let's wrap up some fruits now today. 08:39 What is this called in general? 08:40 This is a peach blueberry wrap. Okay. 08:43 I'm going to wrap it up, a peach blueberry wrap 08:45 and I actually use it in our restaurant 08:47 we have a meal program 08:49 and we use this for one of our breakfast meals. 08:50 Okay. In our meal plan and... 08:52 Yes, I have that actually. 08:53 And this is a really awesome meal and very tasty. 08:55 So we have some simple ingredients here, 08:57 we have frozen peaches here. 08:58 All right, so you've got the frozen peas, 09:01 and matter of fact, 09:02 does everybody have their pens and papers ready 09:03 'cause I have to give you those recipe, 09:05 you know what I mean, because you're about to 09:06 wrap it up here real quick 09:07 and they don't have it so, let's look at this peach 09:11 and peach and blueberry wrap, all you need is: 09:53 Well, that's a quite a bit of stuff here 09:55 to wrap up here, man, 09:56 you know what I mean 09:58 and so, so we're going to wrap up some fruits. 09:59 And as I was sharing in the intro here, 10:01 normally people wrap up everything else 10:03 but who knew of a fruit wrap, you know. 10:05 So how do we get started with this? 10:07 Well, we're going to start with our peaches, 10:09 you can use frozen or fresh. 10:10 This was actually frozen peaches 10:12 and what we did, we simply ran under hot water 10:14 to simply make it so it can bought out 10:16 so it can cook a little bit faster. 10:17 Okay. 10:19 So we're going and put this into our saucepan here. 10:20 All right, so do we get that fired up there, all right. 10:26 So we're going to put that into the pan here 10:29 and of course fresh or frozen, 10:32 you all decide which works best for you 10:35 whichever you have available. 10:36 Peach is actually is very excellent, 10:38 it's very good for the heart. 10:39 So, this is like a heart healthy food. 10:41 High cholesterol, high blood pressure, 10:42 you name it, this is good. 10:44 People to part, 10:45 a heart is not working probably, 10:47 enjoy some peaches. 10:48 Matter of fact go out in the back, 10:49 dig a hole, drop a seed, make your own peach. 10:51 Own tree, yes. 10:52 Your own tree, we can't depend on the supermarkets anymore. 10:55 Let's just do it ourselves. 10:57 One of my best memories, this is our raw cane sugar. 11:00 Okay, so we have the raw cane sugar. 11:01 We gonna put that inside there. 11:03 All right, so you have your thing there. 11:05 Now raw cane sugar as we see, 11:07 we poured it out a little early, 11:09 so it got a little tight there, 11:10 but this is not white refined sugar. 11:13 Not at all. 11:15 This is cane sugar, 11:16 so basically they allowed it to go ahead 11:18 and just dehydrate there a little bit. 11:22 So we have the cane sugar. 11:24 You know, the regular sugar, 11:25 it's missing out a lot of vitamins 11:27 and minerals as you see there, 11:30 so a lot of people, that may be a good option 11:33 if you have diabetes though, or something of that nature, 11:35 just hold off on any excess sweeteners, 11:38 but if you do have to use something, 11:40 the cane sugar is a good option. 11:41 They have stevia, they have maple syrup. 11:43 Now, can I use maple syrup in this? 11:44 You can use maple syrup, you can actually use stevia, 11:46 you can use honey. 11:47 All right, you can use honey as well. 11:49 You can use, you know different other sweeteners 11:50 is all natural as well, 11:51 and so what's going to happen as it cooks, 11:53 you are going to see it's going to start to boil. 11:54 All right. 11:55 And once it starts to boil, we're going to go ahead 11:57 and mix our next ingredients together. 11:58 So it's goanna take another few minutes, 12:00 it's already kind of starting to boil right now. 12:01 So we're gonna ahead and go to our next ingredients. 12:02 Okay, so... 12:04 And we have here our sea salt, then we put this it in a bowl, 12:06 all three doesn't go inside the bowl. 12:07 Okay, let me just get that there. 12:09 We have a corn starch, 12:11 this is actually non-GMO cornstarch, 12:14 you can find at a health food stores as well. 12:15 Okay, so non-GMO is not genetically modified... 12:18 Exactly. 12:19 Because corn is such a huge grain 12:21 like they make so much of the stuff. 12:23 There's so many different strands, 12:24 so many of hybrids and stuff. 12:26 Exactly, exactly. 12:27 Make sure you get the one 12:28 that has not been genetically modified. 12:30 Man cannot approve upon God. 12:31 So we stick with the simple things. 12:33 Exactly. 12:34 Here we have a great flavoring 12:36 for so much of cinnamon we use coriander. 12:38 All right, coriander, 12:40 so you be able to take a nice look at that. 12:41 Now, we use that in place of cinnamon. 12:44 Cinnamon, exactly. 12:45 As we learned over sometimes 12:46 through our different presentations, 12:48 cinnamon and other different spices 12:51 are very, they are hard. 12:52 Exactly. 12:54 They're stimulated, they're irritating as well, 12:56 and so it messes up some of the situations there. 12:58 So what we want to do instead of using cinnamon, 13:01 what do we want to use? 13:02 Give him something better. Give him something better. 13:04 Something better. Coriander. 13:05 So we use some coriander, very nice. 13:07 Exactly. 13:08 At last we have some pure water, 13:09 some delicious water. 13:11 All right, we are key by that act. 13:12 Aye, man, it's free of charge 13:14 and I know sometimes it's not free of charge, 13:15 sometimes they charge you about a gallon. 13:18 We got to see, did I got to see you mixing this thing up, 13:20 you trying to keep it to yourself over here. 13:22 So we're gonna mix this up, everything's together, 13:24 we're gonna mix all that up thoroughly. 13:26 We use cold water because sometimes hot water tend to, 13:28 has a tendency to thicken 13:30 and it cause it to form, to a constant form. 13:32 Okay. 13:33 You know, so you have to be quick on it, 13:35 you can't be too slow when it comes to this, 13:36 we got to wrap it up. 13:37 All right, you're gonna wrap it up real quick. 13:39 That's it, man. We got to wrap it up. 13:40 Very good, very good. 13:41 So now we've got this mixture a nice simple, 13:44 a spread right here, we're going to put it 13:46 right into our peach mixture here 13:50 and it's going in... 13:51 Say that, will you, Nyse? 13:54 Well, don't worry about mannerism. 13:55 Come on, man, it's gonna thicken up. 13:57 So it's gonna thicken it up. 13:58 Thicken up, thicken up, that's it. 14:00 He has a sound effects and everything, 14:01 I don't know if we're talking about wrap, 14:03 or rap with a R, you know. 14:05 But good news so that's looking pretty good, 14:08 this is getting actually quite thick as well. 14:11 Is it about four to five minutes 14:13 as you mentioned here. 14:14 Yes, pretty much. 14:15 Right now it's gonna take another minute or two 14:17 and we're going to be pretty much done on this. 14:18 Okay. 14:19 You wanted it to be nice and thick, 14:21 because what happens if it's too runny, 14:22 it's going to run out of a wrap, 14:24 you don't want to run it out of a wrap, 14:25 then you gonna really kind of wrap it up at that point. 14:26 Okay. 14:28 You want it nice and thick, this about right. 14:30 All right. 14:31 Little bit more about in another 10-15 seconds. 14:33 Look at that, you got me looking all over 14:35 trying to see how this thing goes, all right. 14:37 So, we got there. And then what's the next step? 14:39 Well, next we're going to get our wrap. 14:41 All right. So that's that. 14:43 Get that going. So now we have right here. 14:47 I'm just gonna move this over, 14:48 you got the skillet there going. 14:51 Right here we have the whole wheat tortilla. 14:54 Yeah? 14:56 So this is what we're going to use for the wrap. 14:58 Exactly. 14:59 So, do we just drop those fruits in here, the peaches? 15:00 Well, not yet, not yet. 15:02 Actually we're gonna go and take one of these wraps, 15:04 the whole wheat tortilla. 15:05 All right. 15:06 We have our good old almond butter here, 15:08 I want to take a little bit of this 15:09 and now we are gonna spread this. 15:11 All right. 15:12 I like to say, this is a peanut butter 15:13 and jelly sandwich on steroids. 15:15 Watch it now. 15:16 Look at that, this man in there 15:18 dumping that we in a kitchen here. 15:21 You know how it is in a kitchen, 15:22 we put this thing on a table and you say, 15:24 you put it on steroids 15:26 now of course we know it's not steroids, 15:27 steroids but he's talking about almond butter. 15:30 Yes, almond butter, man. 15:31 Almond butter is phenomenal, excellent for the cholesterol, 15:33 provides quite a bit of vitamins and minerals 15:35 for children as well, good for the bones, 15:36 and also for those people 15:38 who are worrying about you know, 15:39 the bones starting to crack up on there. 15:41 Exactly. Go ahead, enjoy the almonds. 15:42 Almond butter is a good way to what, is a power move. 15:45 Power move, man. It's a power move, that's it. 15:46 So it will definitely step that up for you. 15:48 Exactly. 15:49 So now we have our fruits here. 15:51 We're gonna go and put our fruits right on here. 15:52 All right. Spread this evenly. 15:53 So I'll push this up here real quick, 15:55 let me just pull that. 15:57 All right. Excellent. 15:59 So we drop that on top of the almond butter. 16:02 Now is almond butter got to melt up on that or something? 16:04 It's actually, we got another problem, 16:06 we want to share in a second 16:08 and you're gonna see what happens, 16:09 almond butter is going to just infuse all the way through it. 16:11 So we have our delicious peach topping right there. 16:13 We're gonna now take some peaches, 16:14 I'm sorry, some blueberries. 16:16 Some blueberries. 16:17 And just put it right on top of that. 16:19 On top, that, that's another problem. 16:20 Another problem is, antioxidants, man. 16:21 Antioxidants also for individuals 16:25 who are dealing with the little blurry vision, 16:27 you know, the glasses starting to come on. 16:28 We're trying to increase the magnification here. 16:32 Enjoy your self some blueberries. 16:34 Blueberry is excellent for the eyes as well. 16:36 Of course, we all know about the carrot and stuff, 16:38 but we don't want to walk around 16:39 looking like Bugs Bunny you know, 16:40 so let's just go ahead and enjoy some blueberries. 16:43 And little bit, last we got some raisins 16:45 and not too much but a little bit for some taste, 16:47 some raisins, it's nice, adds nice little sweet taste 16:49 as to actually easy to go. 16:50 Very nice. That's all we have. 16:52 I think you mention something very important. 16:53 He was talking about the raisins not too much, 16:55 a lot of people are overdoing these raisins. 16:56 Exactly. 16:58 You know normally, you know, 16:59 they go in and they take a whole handful 17:01 and what we don't realize is that 17:03 whole handful of raisins used to be, used to be what? 17:08 Grapes and so sometimes we end up overdoing, 17:11 overdoing these raisins, 17:13 and so anybody's blood sugar would jump up like 17:15 for diabetics as well, the only... 17:17 They can enjoy fruits. 17:18 A diabetic can enjoy this wrap up. 17:21 I know many times we hear, oh, diabetic, 17:23 they should not be eating fruits 17:25 or different items of that nature, 17:27 but actually that is a serious error. 17:29 Fruits is necessary for diabetics, 17:31 it actually slows down the course of the disease 17:34 and it protects the heart from complications 17:38 because you ever notice not many people die from diabetes. 17:41 All right, like when's the last time, 17:42 "Oh, you know, Grandma Sue died from diabetes." 17:44 She didn't die but they die from the what? 17:46 The complications, you know what, 17:48 the heart attacks, the strokes or different items, 17:50 so they can enjoy fruits, they can enjoy this wrap up. 17:53 However, when it comes to dried foods, 17:56 that's the only time we encourage precaution 17:59 because if you use too much now, 18:00 you are eating like a whole bushel of grapes. 18:03 Whose blood sugar wouldn't increase? 18:05 So temperance in all things. 18:07 Yeah, you're gonna say something? 18:08 We even found, we were working on a program 18:10 a little while ago, 18:11 and we had an individual 18:12 who is on our better sugar plan. 18:14 Okay. 18:15 She was eating these same wraps 18:17 and we did her blood work before 18:18 and she saw when she was taking her insulin level each day, 18:20 I'm sorry, taking her blood sugar level each day 18:22 that her actual levels went down dramatically 18:24 even eating things like this. 18:26 Even eating fruits. 18:27 But in moderation though and we saw that it even works. 18:28 So we know, we can say again in moderation 18:31 and very again a very temperate way is the key. 18:33 I think you've mentioned. 18:35 You were mentioning something real quick. 18:36 I know you gotta get your wrap going, yeah. 18:37 Yeah. 18:39 All right, so I'll let you put it on 18:40 but I wanna ask you about those plants, 18:41 so real quick show us the next step here 18:43 to get that going. 18:44 I wanna ask about that better sugar plan, so... 18:45 Yeah, exactly. 18:47 Right here we're gonna form a wrap, 18:48 we're gonna go and make this wrap. 18:50 We're gonna wrap it up. We'll wrap it up. 18:51 This is what we came here for today. 18:52 All right, so we're gonna go ahead 18:54 and just put that together. 18:55 Oh, man, it looks some kind of good, ooh. 18:58 That's it. It's that simple. 18:59 So we're gonna wrap that up. 19:01 Are we done so? Yup. 19:02 So I need to start eating right now? 19:04 Not yet, not yet, we got a power move, man. 19:06 We cannot miss the power move here. 19:08 Well, so many power moves. I don't know. 19:11 We got to get powered out over here. 19:13 But so you gotta wrap it up and then, 19:15 this I think is a crucial step here for the wrap. 19:18 Very crucial step. What do we do? 19:21 We call this Grandma Brown. Grandma Brown? 19:23 Grandma Brown. 19:24 What you mean my grandma? Aye, maybe. 19:27 You know grandma always had good recipes. 19:28 Yes. 19:30 We always loved to go to grandma's house 19:31 to get a good meal. 19:33 So I call this Grandma Brown 19:34 because we're gonna do something very simple, 19:35 we're gonna make it more gourmet. 19:37 All right. 19:38 We're gonna actually call it our Grandma Brown move, 19:40 what we simply gonna do is, 19:41 simply brown the wrap on both sides and what... 19:44 Oh, watch it now, that's a power move. 19:46 Oh, man, that's a power move, man. 19:47 Did you guys get that? Oh, man, power move. 19:49 He call it Grandma Brown, 19:50 'cause he's gonna brown it down for you. 19:51 That's it. 19:53 That's true, grandma will always put... 19:54 She'll take anything and make it taste good. 19:55 Taste good. 19:57 And matter of fact, there's a old saying, 19:58 when grandma cooks up they're so good, 20:00 we say grandma did you put your foot in it. 20:01 Foot in it. That's it. 20:02 Right there because it tastes so good. 20:04 So good. 20:05 And so we're gonna do a Grandma Brown move... 20:06 Grandma Brown move. That's it. 20:08 By browning it up. 20:09 And all you gotta do is do what? 20:10 Put it on a skillet. Put it on a skillet. 20:12 How long? 20:13 About a good minute on each side, 20:15 you know, a little bit longer on this side. 20:16 And once we do this is what's happening 20:17 the fruits and the almond butter, 20:19 everything is just locking together. 20:20 It's gonna come together, yeah. 20:21 And the flavor just increases 10 fold, 20:23 so it's pretty awesome. 20:24 So you got that brown. Oh, look at that Grandma Brown. 20:27 My grandma's doing it up. Where grandma at? 20:30 Look at that, that's powerful 20:31 because a lot of times we hear this is, 20:33 when it comes to wraps, 20:34 everybody is just thinking wrap gotta be cold... 20:35 Exactly, cold, and dry. 20:37 ..and dry, and you just like, 20:39 "Man, can I get some gravy up in here." 20:40 You know what I mean, throw something, 20:42 so this is how we can step that, 20:44 we can wrap it up and put a power move on it. 20:45 Exactly, exactly. 20:47 By just going ahead and put it on that. 20:48 If you don't have this kind of pan, 20:49 you know just put it in the saucepan 20:51 or something like that 20:52 and you go ahead and brown it up, so. 20:54 And we gonna go ahead last step 20:55 and make it give it some good presentation. 20:56 We're gonna go ahead and take the wrap. 20:58 So is Grandma Brown done with that? 21:00 She's done, Grandma Brown's done. 21:01 All right, good, good, good. 21:02 And now what we're gonna do next, 21:04 we're gonna simply just cut this at an angle. 21:06 Watch it, now this is gourmet. 21:09 Who said Taste of Paradise was just a regular food. 21:11 This is healthy gourmet food. 21:13 Oh, man, you gotta show them how this looks, man, 21:14 this is gonna be some... 21:16 Oh, look at that. Go ahead and show it to them. 21:18 No, no, I ain't showing nobody nothing. 21:21 This is for me. Look at this. Oh, man. 21:24 Can y'all take a look at this? 21:26 Now normally when I think of wrap, 21:27 I'm thinking of savory foods and all that stuff. 21:30 Who knew that you can wrap up some fruits? 21:31 Oh, man. 21:33 This is powerful, you see that blueberries, 21:34 you see that peach, 21:36 you see the whole works right there. 21:37 So I'm gonna show you what you do with this one here, 21:41 you put this over to the side. 21:42 Come on now, you better save some for me too, man. 21:44 You know, it is not on your side, 21:45 my side, all right. 21:46 So that's it. 21:48 So we Grandma Browned it, 21:49 that's the whole wheat tortilla, 21:51 we got some fruits, you know, 21:52 we talked about the antioxidants, 21:53 the raisins, and all that stuff is good. 21:55 You did a power move with some almonds. 21:57 Exactly. With some almonds there. 22:00 Now let's say somebody have a problem with wheat. 22:02 Right. 22:03 You know what I mean, oh, you know 22:04 I'm gluten intolerant and stuff, 22:06 of course, we wanna identify 22:07 what is the true cause of that problem, 22:09 is there a milk in the diet, 22:10 is there other dairy products or maybe you know, 22:14 people dealing with stress as well. 22:15 Right, exactly. 22:16 You know what's funniest thing is, 22:18 not funny but you know what I mean, 22:19 when people deal with stress, 22:21 a system of the body 22:22 that is affected like one of the first systems 22:23 is your digestive tract, you know what I mean. 22:25 A lot of times when we sit down with our clients 22:27 and individuals and they'd say, 22:29 "Oh, you know, I'm having digestive tract disorders, 22:31 I'm having acid reflux. 22:32 You know, acid reflux, you can't sleep flat anymore, 22:35 you gotta put like those... 22:36 Remember those commercial with the beds 22:37 that be going like this all the time. 22:39 They gotta sit up and sleep like that. 22:41 And one of the key items, 22:42 before we start talking about food, 22:44 we were talking about what, 22:45 we're talking about where is the stress, 22:47 what is going on in your life, 22:49 because what is the true cause, 22:50 'cause if we give you something, 22:52 "Oh, take charcoal, eat this, eat that." 22:53 That hadn't solved the problem. 22:55 Exactly. 22:56 We gotta get to the source of the problem. 22:58 Exactly. 22:59 So let's say gluten, 23:00 people dealing with gluten intolerance, okay. 23:02 We have to identify if there's some stressors, 23:04 what's going on in our life. 23:05 Also another stressor is how we eat. 23:07 It's true. You know what I mean? 23:08 A lot of spices 23:10 and all of these different items stress out. 23:11 Even learned about the dairy, even you learned about dairy. 23:15 Diary initiates this response, inflammatory response. 23:19 What is that these digestive tract problems? 23:21 It's inflammation, inflammation, inflammation, 23:24 so let's look at that. 23:26 But let's say, okay, 100% gluten-free intolerance. 23:30 How can I take this wrap and we even mentioned it. 23:32 Right. 23:34 There is a certain wrap and it's a gluten-free wrap. 23:35 Rice, a brown rice, we're gonna go ahead 23:37 and put it over here, 23:39 and we're gonna pour this brown rice wrap here, 23:41 and this is actually, 23:42 you can get this at most health-food stores... 23:44 So this is a brown rice wrap? More amount of brown rice. 23:47 Yeah, 'cause I'm using a wheat wrap 23:49 or maybe a corn tortilla. 23:50 And corn could be used also, 23:51 but I like to use the brown rice 23:53 the wrap with what we're doing. 23:55 This got some additional benefits or it's just, 23:57 I guess, 100% or close to 100% gluten-free, yeah? 24:01 It is 100% gluten-free. Exactly. 24:02 So what we're gonna do firstly, these wraps, 24:05 since they do not have the gluteness out of it, 24:07 we have to actually heat it up first 24:08 or will have a tendency to break. 24:10 So we're gonna go ahead and heat this up quickly. 24:12 Okay, let me just show it real quick, 24:14 if everybody says to how it looks. 24:15 Yeah, this is the brown rice wrap. 24:18 It looks like almost translucent. 24:21 Exactly. 24:22 You know, it's interesting, interesting. 24:24 Well, there's something 24:25 for everybody here today, all right. 24:26 So we take that now, now this one I notice 24:29 you're doing something different. 24:30 You already got this going. We'll heat the wrap. 24:32 We're gonna heat the tortilla first 24:34 and what we gonna do by doing that 24:35 is that it softens it up a little bit. 24:37 Makes it so it won't crack 24:39 when you actually try to fold it. 24:40 This one we're gonna do differently, 24:42 we're not gonna make a wrap, 24:43 we're gonna actually make it like a quesadilla. 24:45 Oh, okay. 24:46 Because it's gonna be even more interesting in this one. 24:47 Now that I think that's a very important point there, 24:50 you have to heat this up, it would crack, 24:52 it won't hold like a whole wheat wrap. 24:54 Exactly, we're correcting the crack on the corners 24:56 or in the middle once you try to fold it. 24:58 And the reason in particular is that 24:59 because it's missing the like... 25:00 It's missing the gluten, 25:02 so it doesn't have that exactly. 25:03 ..the gluten you see 25:05 and so I think this is very important point, 25:06 a lot of times when we do gluten-free, 25:07 we have to realize that when you pull out that gluten, 25:09 you're pulling out the good of that green, 25:11 the protein of that item. 25:13 Exactly. 25:14 You're pulling out the sustenance. 25:16 You know what I mean of that. 25:17 And that's why sometimes we find that 25:19 our clients will do 100% gluten-free. 25:21 If they are not following a complete well balanced diet, 25:24 they get hungry very fast. 25:26 The gluten goes ahead and holds you 25:28 a little bit there. 25:29 So this is a interesting item to keep your eye on there. 25:33 So is this the same process, what do we do? 25:35 Same process, we're gonna take our almond butter. 25:37 We're gonna do power move again. 25:39 Power move again, put the almond butter down. 25:42 Man, I like sunflower seed butter, 25:44 this is a new one. 25:45 I think 'cause the sunflower seed has vitamin A and E and... 25:46 Yeah, sunflower seed, 25:48 you can use tahini also is another really good butter 25:52 to put on there as well. 25:53 Wow, tahini. 25:55 Next we're gonna go ahead and do some more peaches. 25:56 So we're going back to the peaches again? 25:57 Let me just move this right there for you. 25:59 There you go. All right. 26:00 All right, put the peaches down. 26:04 So same process. Same process. 26:06 The only difference here is that we went ahead 26:08 and we warmed up, 26:10 we warmed up the wrap first, okay. 26:12 Exactly. Blueberries again. 26:14 All right, so we are boosting our meal. 26:17 That's it. 26:18 Lot of times people buy stuff that's fortified and all that. 26:20 Fortify your own food 26:22 just by studying to find out which foods has which vitamins, 26:25 which minerals and then just add that. 26:26 And you can use other things as well. 26:28 You can use strawberries on there if you want, 26:29 you can put some, you know, 26:30 you can do craisins or you can do currants 26:33 or there's different things that actually that kind of 26:35 take replace with the raisins and stuff like that as well. 26:37 We're gonna go ahead now 26:39 and I'll just fold it to a quesadilla. 26:41 All right. 26:43 How are you gonna make a fruit quesadilla? 26:45 This brother... 26:47 Come on, man, so the cheese is actually the butter, 26:48 the almond butter kind of does its cheese effect, you know. 26:50 Okay. 26:51 Oh, all right so that's actually a good point. 26:54 So Chef, Chef, you are wrapping this thing up. 26:57 You're slapping it up, I mean, you are doing everything here. 27:00 So if we wrap it, we slap it, and then we eat it. 27:03 Come on, now. 27:04 So now we're gonna put that right back on there. 27:08 The almond butter you said works like the cheese, 27:10 you go ahead and you cut that here nicely. 27:13 I think you all can enjoy that there. 27:15 And this is the fruit quesadilla. 27:18 Fruit quesadilla. 27:20 We wrapped it up with some fruits. 27:22 We quesadida... 27:23 I don't know if that's even a word or something like that. 27:26 Anyway, it tastes good. 27:27 I know you will enjoy, because I'm about to as well. |
Revised 2020-05-13