Participants: Nyse Collins (Host), Chef Chew, Evita Tezeno
Series Code: TOP
Program Code: TOP000052
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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 yours truly, Nyse Collins, show you just how to do it 00:10 and give you something better, A Taste of Paradise. 00:29 Welcome to A Taste of Paradise. 00:31 My name is Evita Tezeno 00:33 and I have something so special... 00:35 Hold up, wait a minute. 00:37 What are you... How are you... 00:38 What are you doing here? Just came to say, hello. 00:42 And I came to see what you're making, 00:44 you know, I know you always, not cooking something good 00:46 but preparing something fresh. 00:47 Yeah? Yes. 00:49 Yeah, you can check the refrigerator. 00:50 All right, let me see what you don't know, we're not. 00:52 What! 00:53 Oh my, what is this? 00:55 A cranberry, blueberry, a... 00:56 It's cranberry tart. Cranberry tart. 00:59 You see, I came right in time. I got the last slice here. 01:01 Yeah, it's just for you, yeah. Thank you, thank you so much. 01:04 Well, as you know, I came to eat and, you know, 01:07 I like good stuff, but I came a little early 01:09 because, you know, I've got one of my good friends in town 01:12 and we have like, you know, this pretty cool recipe 01:16 and we needed a little more time, 01:18 I know you're always taking up all the time 01:20 and you're giving me like ten, 01:21 like five minutes or something like that. 01:23 You're right. 01:24 So I wanted to know if I could come 01:25 and invite him on and maybe, you know, 01:27 have a little extra time 01:29 and so what that would require is that you call a time up. 01:34 Is that okay? I don't know about that. 01:36 All right, how about I make a deal? 01:38 How about I promise that I will do something fresh, 01:41 I won't cook it today or anything like that 01:43 'cause I know you like the raw stuff. 01:45 How about I do something a little fresh? 01:47 Would you give us a little more time 01:48 if we did it? 01:49 Yes. Yes? 01:51 Excellent, Excellent, and if you don't believe me, 01:53 I want you to actually see, it's one of, 01:55 I call it a Sprucing up Your Salad. 01:58 It's sprucing up your salad and my friend, chef Chew, 02:01 is gonna come and give us a hand with that. 02:03 And if you don't believe me, check out this recipe, 02:04 this is raw all the way. 02:06 What you need to spruce up your salad is... 02:42 Well, that's not totally raw, Nyse. 02:46 Semi-raw, semi-raw. 02:47 So, I mean, you know, you just work with us here 02:50 but it's not even me, you know, it's the chef, 02:51 so blame it on a chef. 02:53 If it tastes good, I did it, if it... 02:55 No, he did it. All right, no worries. 02:57 But what happened is we gotta get going 02:59 'cause he's about to roll up here, 03:01 so if you don't mind, let's go and take a walk, 03:04 and we'll catch up another time here. 03:06 Okay. 03:12 Welcome, welcome back. 03:14 Man, it was a task getting Evita out of the kitchen. 03:17 This is her domain, but I'm so thankful 03:19 she was kind enough to give us a little extra time here 03:22 because today, we have a special, special, 03:24 I know we're gonna spruce up our salad. 03:27 Now, you know, when you spruce it up, 03:28 many times, people spruce it up 03:29 by putting a whole bunch of things 03:31 they need to spruce down on. 03:32 But we want to spruce it up because 03:33 it's gonna become healthy and tasty. 03:35 A lot of times people don't like salad, 03:37 but we're gonna show you one day, 03:38 you will love and enjoy. 03:40 Now, I can't do this by myself because it is, it is a task, 03:44 so I brought back by popular demand, 03:47 my buddy, it's gonna take two gentlemen 03:49 to knock out this salad, 03:50 my buddy, chef Chew. 03:52 He always gives us something better to chew on. 03:54 So, chef, welcome back. Hey, how are you doing? 03:56 Man, everybody's been talking about you. 03:58 The shows have been going very well and they say, 04:00 "We want to see more of chef." 04:02 So I'm like, man, let me get out of here. 04:03 Let me make some way. 04:05 Man, Evita was holding it down and here, you know, 04:07 she was like, no, when she says she's gonna give, 04:09 when she heard you're coming for more time, 04:11 she said, "No problem, no problem." 04:13 So, thank you for coming back, chef. 04:15 What's been going on? 04:17 Hey, man, it has been still cooking. 04:18 Now I am gonna make some delicious recipes 04:20 and we have some really exciting things today. 04:22 And I'm just excited 04:23 that we're really gonna show you something again, 04:25 I would say, something better to chew on. 04:27 Something better, something better to chew on. 04:29 And he got it right, it's c-h-e-w. 04:33 It's G-w to chef Chew. 04:35 Now, chef, we're gonna make this phenomenal salad, 04:37 I already got the salad going. 04:39 I had to tell her we'll put some raw items in here 04:41 but, you know, we do have some beans 04:43 and all of that good stuff. 04:44 Now, what was so important about the salad? 04:46 You know, as in your work or restaurant, 04:50 and salad, people love salad, 04:51 what was going on with the salad? 04:52 Well, you know, obviously, there's many places 04:54 that try to do salads and lot of time, 04:56 like you said, a lot of time, the salads, 04:57 they have a lot of ingredients that aren't the best. 04:59 Right. 05:00 So if we're gonna give them something better, 05:02 we have to give them ingredients 05:03 that not only it's tasty, 05:05 but at the same time still it's healthy. 05:06 So we have a combination of things today 05:07 that not only gives a tasty selection 05:09 but it also gives a healthier selection. 05:11 Now, this is true, this is true 'cause a lot of people 05:13 moving towards a healthy lifestyle 05:15 and they're eating salads, 05:16 but they're showing that sometimes these salads, 05:19 in some cases, have even more calories 05:22 and even more dangerous 05:24 than like a burger or something, 05:25 who knew that salad would be in a worse condition. 05:28 Now it's not processing the salad, 05:29 it's what they do to the salad. 05:31 That's the thing so, you know, you have the chicken salad... 05:34 Exactly. 05:35 And these calories just go all the way up. 05:38 So, a lot of people love chicken salad, 05:40 we all know this. 05:41 Right. 05:42 So, today we're gonna do something similar to that. 05:44 That's why we're gonna spruce up our salad, right? 05:45 Yes. 05:47 But now, you know, we don't just eat chicken, 05:48 chicken so, before we get into this, 05:49 you were mentioning, 05:51 you need to make it taste really good. 05:52 Exactly. 05:53 Now, what, what, how are we gonna do that? 05:55 Well, today we have, I call it the, the south, 05:56 Southwest Chicken Salad. Southwest chicken salad. 05:58 Southwest chicken salad. 05:59 We'll give a little bit of Mexican twist to it, 06:01 add some beans, and some corn, and we got some cilantros. 06:04 So that's gonna be a really good combination 06:06 of some good ingredients here. 06:07 So, how are we gonna spruce it up? 06:08 You said, a brine. 06:10 A brine, yes, we're gonna actually 06:12 make a Southwest brine with that, 06:14 with our delicious shredded chicken that we have. 06:16 Shredded chicken. 06:17 Our vegan shredded chicken that we're gonna be using. 06:19 A matter of fact, let's check that out. 06:20 Right now, we're gonna see this, 06:21 Spruce up Your Salad, 06:23 the Southwest Brine, and all you need is... 06:41 Right? Exactly. 06:43 Now just show us real quick. 06:44 Now, when we're talking about chicken, 06:46 this looks like chicken. 06:47 Yeah, it looks like chicken. What do you have you here? 06:48 Right here, we have a delicious vegan shredded chicken. 06:52 It's actually made from soy, you can also use... 06:54 You may not be able to find this, 06:56 so you can use any type of burger recipe, 06:58 cut it in strips, you can use tofu, cut it in strips... 07:01 Okay. 07:02 So it's pretty much as versatile, 07:03 but we're using here, like I said, 07:05 a vegan shredded chopped chicken, 07:06 that'll be found. 07:08 Right, 'cause, you know, me, I like that tofu, 07:09 so I'll take that tofu and I also, 07:11 I'll take it a little bit there and so I can use that as well? 07:14 You can use any type of... 07:15 Yeah. 07:17 So this is very important because a lot of times, 07:18 people don't have access to this, 07:20 so work with what you have. Exactly. 07:21 And that's why, that's why this is crucial, 07:22 so how are we gonna make this appear today? 07:24 Well, the first thing we're gonna do 07:25 is mix up our ingredients. 07:26 We have our cumin, gonna go ahead 07:28 and add this into the bowl, 07:29 we're gonna add our paprika into the bowl. 07:30 We have our chicken, 07:32 chicken style seasoning that we have here. 07:34 We have our lemon juice 07:35 which is really gonna give a nice tangy flavor to it. 07:38 And then we have our olive oil that we're gonna use as well, 07:41 we have a delicious olive oil here we're gonna use. 07:43 And right here, simply we're gonna do at this point 07:45 is let it, this, whisk it all together thoroughly. 07:47 Very nice, so we have the paprika, cumin, man, 07:49 it's that secret ingredient. 07:51 Exactly. 07:52 And that's gonna give it a nice Southwest kind of taste. 07:53 Okay. 07:55 And I have taken it down to Texas. 07:56 Watch it now. Aren't you from Texas? 07:58 Well, you know, I spent some time there. 07:59 Good. 08:00 Now you're from New York, I forgot. 08:02 I'm really from New York. You know how we're doing. 08:03 I got it, okay, okay. But so, so that's it. 08:04 So none of this, I don't have to add no vinegar... 08:07 No vinegar exactly. 08:09 No bunch of different types of spices and stuff. 08:11 Just by putting simple ingredients and then? 08:14 Well, the best part is still to come. 08:16 We're gonna put 08:17 the delicious vegan shredded chicken 08:19 here right into it 08:20 and we're gonna let this marinate just about, 08:23 I like to say at least one hour, 08:24 but if you want it to really to soak up all that seasoning, 08:27 you got to let it probably sit overnight. 08:29 And so right here, you just let it, 08:30 pretty much let it go right in there. 08:32 Let it marinate, man. 08:34 Oh, no, we can marinate some good healthy food here. 08:36 Exactly, and like I said, 08:37 the lemon juice gives it a nice tanginess, 08:39 so really kind of compliments the salad dressing 08:41 that we're gonna be making as well. 08:42 Very nice. 08:43 And so it's gonna be pretty nice, pretty tasty. 08:45 Okay, so either I can let this sit overnight 08:47 or just for an hour. 08:48 Yeah, let it sit about an hour, you can use it immediately 08:50 but if like I said, you wanna really get 08:52 that nice delicious taste, 08:53 you've got to let it sit overnight or so. 08:55 Okay, well, you know, I ain't got time for overnight. 08:57 That sounds good. 08:58 We're gonna spruce up the salad and we're trying to eat, 08:59 so we went ahead, 09:01 and you went ahead and prepared. 09:02 Yeah, got some prepared exactly, we'll get it out. 09:03 Some right here. Excellent. 09:05 So this one has been sitting for quite some time, 09:08 so now it's all up in it. All soaked in it, man. 09:10 This is looking really good, man, looking really good. 09:13 So here, from here we actually, 09:14 now we're gonna actually take our ingredients 09:17 that we have for our salad and mix them together, 09:19 and we're gonna do some sauteing as well. 09:20 Very nice. Yeah. 09:21 All right, so the next step, so we've one that on a stove. 09:24 We have that, what are we gonna saute here in general? 09:26 We're gonna... Even the greens also. 09:28 Not the greens, we'll not saute the greens. 09:29 We're actually gonna saute our black beans, our corn, 09:32 there's some more chicken kickin' seasoning that we have, 09:35 our olive oil, and our garlic, and our onions. 09:37 And we're gonna put that all together 09:38 and saute it very nicely. 09:40 Okay. Excellent. So let's knock that out. 09:41 So we're gonna saute that. 09:43 You see, 'cause, here, here's the key, chef, 09:45 I don't want to get in trouble with Evita. 09:47 I told her we're gonna do something fresh here, you know, 09:50 if she comes in and sees us cooking something up, 09:53 I might be in big trouble, 09:54 she'll never give me the opportunity 09:56 to take over the whole show here. 09:58 So we're just sauteing those lightly there. 10:01 We still have our fresh item which is our salads, 10:04 so let me just pull that over if you don't mind. 10:08 We're gonna take our chicken as well. 10:09 Okay. 10:11 Simply add our chicken right in here. 10:12 Oh, man, you got the tongs, everything in here. 10:14 This is like the real do. 10:15 Yes, real do, right here, man. 10:17 Oh, oh, you're even putting a fork in there. 10:19 So you can move that to the side. 10:21 We're gonna go ahead and mix this all up. 10:24 Mix all that up really nicely. 10:27 And we just wanna... 10:28 See, this is a huge task here. 10:31 But I'll tell you, when you taste, 10:32 this is really, really good 10:34 and you have all of your protein 10:35 right inside of this as well, which are black beans 10:36 and also with the shredded chicken, 10:38 you know, now we'll see the onions and the garlic, 10:40 it's gonna add some nice fresh seasoning 10:41 or flavor right into it as well. 10:43 Yeah, because that's the biggest thing, 10:44 you know, when they get the chicken salad, 10:46 they say, "Oh, I need the chicken, 10:47 so I can get my protein and all of the stuff." 10:49 But you get that right there, one of the highest sources, 10:52 one of the highest sources of protein in our diet is soy, 10:55 so a person who is vegetarian and they're always concerned, 10:58 "Oh, am I gonna get my protein?" 10:59 No worries, because one of the highest is soy, 11:02 then you have lentils, and mung beans, 11:04 I mean... 11:05 protein and whole wheat bread. Exactly, exactly. 11:07 What are people afraid about? 11:09 So enjoy it, enjoy it, and let's get quick, 11:14 let's get kicking here with the chicken here. 11:17 Let that saute. 11:20 All right. 11:22 You'll put that, now how long are we gonna do that? 11:24 This is probably gonna take about a good, 11:25 I must say about five to seven minutes. 11:27 All right. 11:28 You want it to get nice and brown. 11:29 We don't want it, we want to get a nice golden brown 11:31 especially on the chicken. 11:32 Everything else is pretty much there, 11:34 the onions, and the garlic, 11:36 and the chicken has really has to cook thoroughly. 11:37 Okay. 11:39 You wanna get it whether the seasoning kind of soaks up 11:40 and it gives that nice golden brown look on it. 11:42 Very nice. 11:43 You know, this is gonna take again about 11:45 five or seven minutes 11:46 and we have a special surprise and I think we can go ahead 11:47 and maybe do our salad dressing 11:49 while this is actually sauteing. 11:50 A salad dressing as well? Exactly, salad dressing. 11:51 Man, chef, I know, I know we say spruce it up 11:53 but you've taken this to the next level here, man. 11:55 Exactly, Exactly. So we're gonna let that cook. 11:57 So meanwhile while it's cooking, 11:58 so nobody has any excuse 12:00 that they don't have time to prepare a simple meal. 12:02 We're gonna knock this out in about 20 minutes and so. 12:04 It's 20 minutes exactly. 12:05 Healthy complete, 12:06 because you also have those beans in there 12:08 and those beans are fundamental carbohydrates. 12:10 Exactly, and also full of fiber, you know. 12:12 Look at that. Done deal. 12:13 It's an excellent source of fiber, you may say, 12:14 you have a lot of good stuff and, you know, 12:16 one of the greatest things that I'm finding 12:17 is we do a lot of cooking classes all around, 12:18 people don't have a good salad dressing. 12:20 I mean, salad dressing's lot of think, 12:22 this is loaded with calories and has ingredients 12:24 that's not always the ideal ingredients 12:26 and so we're gonna have, I mean, 12:27 a one hit shot on our recipe today. 12:29 I mean, all we got to do is put all the ingredients 12:31 right into the blender and it's done. 12:32 Done deal. It's that simple. 12:34 One, two, three. One, two, three. 12:35 You know, so one, two, three, exactly. 12:37 So we got to make this salad dressing 12:38 a matter of fact, what kind of salad dressing 12:40 are we making here? 12:41 It's called, a Delicious Lemon Olive dressing. 12:44 Lemon olive dressing, while you grab that, 12:45 let me share because y'all got to write this thing down. 12:47 This is serious business here. 12:48 So real quick, we have the Spruce up Your Salad, 12:51 Lemon Olive Dressing. 12:53 All you need is: 13:24 Man, chef, this is, this is serious, 13:28 this is serious, a matter of fact, 13:29 we need to bottle these things up and... 13:31 Go ahead. 13:32 I'm giving some secret recipes today, man, 13:33 this is some really signature recipes 13:35 that the people are getting today. 13:37 So I think they're gonna really enjoy this. 13:38 Chef, you share all the secrets, 13:40 when a bug comes out, 13:41 they probably have it already. 13:43 Hey, it's all good. It's all good. 13:44 All right, all right. 13:45 You know, so to live is to give, man, 13:47 that's the principle of life, to live is to give. 13:48 This is a true, you see, many people what they do, 13:50 is they give to take. 13:52 It's true, it's true. 13:53 But the key is, to take to give. 13:56 Come on now, look at that. 13:57 Now, chef, I've got to participate here, you know, 13:59 you're doing all of cooking, so all... 14:01 I took the easy part. 14:03 So I'm just gonna take all these ingredients... 14:04 All right. Dump them in, it's that simple. 14:05 All right, so we have that extra virgin olive oil 14:09 or you could try the light taste 14:11 and want to get some time, 14:12 if you don't like that strong flavor. 14:14 Now that's the thing with the salad dressing, 14:16 I always tell people that, 14:18 that be careful with the calories. 14:19 Exactly, exactly. 14:21 So they can even put a little bit less oil 14:22 if they want. 14:24 Less oil and add little more cashews if they want, 14:25 they can add, you know, this is gonna give less fat 14:27 if they want to do on less olive oil. 14:29 Okay, and the thing is as you mentioned earlier, 14:32 we're not gonna be eating all of these at a time, 14:34 you know what I am thinking? 14:36 Some people find out olive oil is good. 14:37 They're just baptizing themselves 14:39 in all of that, they're taking a bread, 14:41 they act there like it's a clean, 14:42 extra something, you know, you're gonna rest of all, 14:44 you see the olive oil in the pan 14:45 and they're just like this, 14:46 I'm like, "Too much, too much..." 14:48 They baptize in the salads, sprinkle in it, 14:51 I am like, "Take it easy." 14:52 So this, you only get to use a little bit 14:53 and we just added that lemon juice. 14:55 The lemon juice which is a really critical ingredient 14:57 because normally in salad dressings, 14:58 you normally have vinegar that's normally used 15:00 and we find that a better acid source is this, 15:02 the lemon juice, is a lot more healthy for us. 15:05 You know, so we add that as well and obviously, 15:07 this next ingredient we have 15:09 is our delicious nice raw sugar, 15:11 which is really good and that's really critical 15:13 because what it does with the raw sugar, 15:14 it kind of lightens up that sting 15:16 with the lemon juice. 15:17 We're gonna find when you make the salad dressing 15:19 that you kind of soften it up and make a little bit, 15:21 a little bit sweeter when you add the sugar to it. 15:23 Right, so you don't have that bang! Bang! 15:24 Exactly, Exactly. All right. 15:26 Now this is a key ingredient when you use the lemon juice 15:28 and olive oil, the cashews acts as an emulsifier, 15:30 similar to what an egg does. 15:32 It combines the lemon juice and olive oil 15:34 where they don't separate. 15:35 I don't know if you've seen in bottle sometimes, 15:37 where you have the lemon juice and olive oil 15:39 and it kind of just, the oil separates 15:41 and looks kind of like, you know, 15:42 it doesn't look that great in front of... 15:44 Right, right, right. 15:45 So this is gonna hold it together. 15:47 It's gonna hold it together, man. 15:48 So we can hold it together with our overholding the process. 15:50 There you go, exactly, exactly. 15:51 And then we just add some water. 15:52 Some water, some water, add to it as well. 15:54 If you don't add the water, 15:56 it's gonna be like a thick paste 15:57 and you don't wanna have that, 15:58 so we're just gonna make it where it's gonna come out 16:00 nice and creamy that we're looking for. 16:01 All right, just got to make sure 16:03 this is on properly here, 16:04 then how long we're gonna do this? 16:05 Pretty much about, about a minute 16:07 until it gets about, 16:08 till it gets a nice creamy texture. 16:10 You want the cashews to be broken down thoroughly. 16:11 All right, so we're gonna blend it here. 16:12 Yeah, blend it right on up. 16:34 That's it? That's it, man. 16:36 It's that simple. 16:37 Oh, man, you gotta be kidding me. 16:38 It's that simple. 16:40 Man, so I have, I can put this in a bottle, 16:41 put this in a fridge, have this thing waiting for me. 16:43 And since it has the lemon juice in it, 16:45 it's gonna actually preserve and serve, you know, 16:47 at least a month almost 16:48 with the lemon juice inside of it. 16:49 Do not have to worry about spoiling, 16:51 so you have a really awesome simple dressing 16:53 you can make right at home. 16:54 Very affordable to make and again, 16:56 if you can also make different variations 16:58 with this as well, you can add pimentos, 17:00 and kind of give it more of a reddish look, 17:02 so you can add, you can even mash carrots 17:04 and add mashed carrots to this 17:05 and kind of give it like 17:07 a more yellowish color to it and so forth. 17:08 So there's many different things 17:10 you can actually do to this simple recipe right here. 17:11 You know, I'm gonna pour this out real quick. 17:13 Yeah. Yeah. Wow! 17:16 Look at this right here. Exactly. 17:17 This is creamy. Yes, really creamy. 17:19 This is definitely gonna spruce up a salad. 17:20 Exactly, exactly, exactly, exactly. 17:22 All right. 17:23 And as we mentioned here, this is good. 17:25 You see a lot of times now, people, we are... 17:28 We wanna avoid the excess fat. 17:30 Right? Exactly, exactly. 17:31 And so, yes, we're gonna cut back on oil 17:33 and different items but a little fat is good for you. 17:35 Exactly, exactly. Fat is actually necessary. 17:39 So a lot of times people go on this, 17:40 no fat diet and they wonder why they just had a meal 17:44 and within like an hour time, they're starving again. 17:46 So they're now having to eat four, five times a day. 17:49 But actually, a little fat is good 17:51 and that's why we had the cashews in there, 17:52 little bit of olive oil and, you know, 17:55 these things will hold your appetite. 17:57 So what happens is, 17:58 if you have fresh items in a diet, 18:00 that's good, it'll hold you for about an hour or so. 18:03 If you have fresh and a grain, 18:05 a whole grain like we had the... 18:07 The beans are not a wholegrain, but it provides carbohydrates, 18:10 then you'll be good for about, what? 18:11 Like two hours. 18:13 But now, when you go ahead and you eat something fresh, 18:16 some form of a grain or carbohydrate, 18:18 and you have some natural fats with that, 18:21 then you can space out your meals 18:22 for over like four, five hours, 18:24 and you will not be hungry, no need to snack again, 18:28 save your money. 18:29 This is the real deal right here. 18:30 Exactly, exactly, exactly. So excellent, excellent. 18:33 So I'm just gonna keep stirring this up, it's almost done. 18:35 And I'll tell you, man, this is gonna be delicious. 18:37 You know, I said with the cumin, 18:39 when we had the cumin inside, 18:40 we had the paprika that was in the brine as well. 18:42 So it has that nice Southwestern, 18:44 you know, down in Texas flavor, 18:46 I say it's really, really tasty here. 18:47 There you go. 18:48 You know, so I'm really excited to see 18:50 how this is gonna come out. 18:51 Man, and this is crucial. 18:52 You see, I need to learn this because, you know, 18:54 I'm in and out of Texas all the time. 18:56 And, you know, in Texas, they love the... 18:58 They're meat. Exactly, exactly, exactly. 18:59 You know what I mean? 19:01 And they look at me like I've lost my mind. 19:02 They're like, "This brother here don't eat no beef, 19:04 no steak, no chicken." 19:05 Right. 19:07 Now if I could bring this back to them. 19:08 Right. And share with them. 19:10 Look, man, this thing tastes good. 19:11 Exactly. And that's crucial. 19:13 A lot of times, we try to help our family 19:14 in living a healthy lifestyle. 19:16 And they don't want to have anything do with us, 19:18 they're just like, "Look, man, you lost your mind. 19:21 You're eating like a rabbit and stuff." 19:23 But if you just continue to persevere 19:26 and live the lifestyle, 19:28 you know, they will one day come and try it up, 19:31 but the key is, it has to taste good. 19:32 It has to taste good. Exactly. 19:34 If it doesn't taste good, we're wasting our time. 19:35 Exactly, exactly. 19:37 They're like, "You're eating cardboard, you know, 19:38 we don't want none of that stuff. 19:39 You know, you need a steak or something." 19:41 Exactly, exactly. 19:42 But now if I could bring this back to Texas, 19:43 and I'm not even pushing it on nobody. 19:45 I'm just gonna go, I'm gonna cook it up, 19:47 and you can even bring it to work or something like that. 19:49 You just pull it out, they're like, 19:51 "I thought you were vegetarian?" 19:52 I am, this here, 19:54 is my Spruced up Southwest Chicken Salad. 19:57 Chicken salad. Chicken salad. 19:58 That's it. That's it. 20:00 Man, and here's the key though. 20:01 It's so good now, a lot of times, people, 20:03 when they have something good, 20:04 they try to keep it to themselves. 20:05 Right, right, right. 20:07 You know, like Evita, she made 20:08 that nice little pie there, cranberry thing. 20:10 Come on now. 20:11 I was tempted to keep it to myself. 20:12 Right. 20:14 All my friends, they ate it all up. 20:15 But please, ladies and gentlemen, 20:16 when somebody shares with you, 20:18 leave a little something for them, 20:19 it's not too much to ask for. 20:21 So when you do make this recipe, 20:22 make a little extra, this story is for a reason. 20:24 So when you go to work, and you're sharing with your, 20:26 or you're telling your friends what you do, 20:28 you have a little extra to do what? 20:29 Offer. Exactly. 20:31 So let us take, to what? 20:33 To give. To give. 20:34 To give. Exactly. This is the key. 20:35 And a matter of fact, you have a little, a little song. 20:37 Yeah, exactly. 20:38 You know, it actually, it goes with these fruits, 20:40 and grains, and vegetables. 20:41 Fruits, and grains, and vegetables. 20:43 Nuts and seeds is all I need It tastes so good, 20:45 so good to me Let's not eat to live, 20:47 but let's live to give. 20:49 Come on now. Come on now. 20:50 Sing that with me. 20:52 You're a chef, pastor, and now you're singing. 20:53 Come on now. I don't sing. 20:54 Come on, I'm listening, I'm listening. 20:56 Here's the mike. 20:57 Fruits and grains and vegetables 21:00 Nuts and seeds is all I need 21:04 It tastes so good, 21:06 So good to me 21:08 Let's not live to eat, but let's eat to give. 21:12 Have mercy. 21:14 Say no more, say no more. 21:15 Where do I need a song, I'm baptized, man, here. 21:18 Man, that's powerful. That's it, man. 21:19 Let us eat to give. To give. 21:22 Exactly. Let us eat to give. 21:24 That's good stuff. 21:25 So now... 21:26 We're almost ready, man. 21:28 I'm gonna need to eat to give here. 21:29 It's almost coming, man. 21:30 It's right, almost about ready. 21:32 So I'm gonna turn it down a little bit. 21:33 Yes, you got a popping over here, man. 21:35 Popping over here, man. 21:36 So we're gonna go ahead and let that sit for a little bit. 21:37 We're gonna go ahead and layer our salad 21:39 at this point. 21:40 And go ahead and check. 21:41 We have our delicious spring mix. 21:43 Yes, this is crucial. 21:44 So... Yeah. It's okay. 21:46 I promised Evita 21:47 that we're gonna do something raw here. 21:48 Yes, sir. So here's our raw part. 21:50 Here's our raw. Okay, so you spring mix. 21:51 It's about five ounces of salad mix 21:52 and so we go ahead and put that on a nice, 21:54 on a plate here. 21:55 You know, this is a nice, big salad. 21:57 I mean, if you love salad, it is gonna be a meal for one, 22:00 or it can be a meal for few. 22:01 You know, so we're gonna go and add tomatoes, 22:03 we have about, I think, 22:04 it's about a cup here of tomatoes. 22:06 Diced tomatoes there. Take some tomatoes. 22:08 Chop that up a little bit there. 22:09 Exactly, exactly, exactly. Get all in it. 22:10 This is... Exactly, exactly. 22:12 This is a heavy hitter right here. 22:13 Exactly. 22:15 Now we have some delicious cilantro. 22:16 Oh, that's crucial. 22:17 Oh, man 22:19 add that nice Southwest kind of flavor to it. 22:20 Yeah, 'cause you can't go, you can't go down 22:22 all the way to Texas. 22:23 You got to say, "Look, I'm gonna 22:25 put some of that on top too." 22:26 Exactly, exactly. 22:28 You can't go ahead without some cilantro. 22:29 Exactly, exactly, exactly. This is crucial. 22:30 Everybody wants some of that. Then what else are we doing? 22:34 We're gonna say, 22:36 we have some delicious 22:37 vegan shredded cheese that we have here. 22:38 Right. 22:40 And we're gonna save that for the last. 22:41 All right. And we're gonna go ahead and... 22:42 So that goes on top. That's on salad. 22:44 Come on now. So it can melt. 22:45 Exactly, exactly. Melt right on it, man. 22:47 So now we see how it's nice and brown here. 22:48 Nice... 22:49 Oh, man, look, some kind of good there. 22:51 Chef, chef. Come on now. 22:52 This is a vegetarian. 22:53 Hey, man, it's gonna taste good enough. 22:55 Are you sure? 22:56 That is looking too real here, brother. 22:57 Hey, come on now. 22:59 So we're gonna go ahead, man, as it has that nice... 23:00 So you want the beans to kind of have 23:02 a little crispiness to it. 23:03 You know, as you want the corn, 23:04 you can kind of see how the corn has a nice, 23:06 just that nice brown crispiness to it, 23:07 that's exactly what you wanna have. 23:08 You've got the garlic kind of all throughout it, 23:10 the onions has been sauted perfectly here. 23:11 I mean, this is gonna be good, man. 23:13 Man. I'm serious. 23:14 I mean, we may have to just take a break right now 23:15 and just go ahead and eat this. 23:17 I'm serious. 23:18 We're gonna go ahead right now and put this right on top. 23:19 Brother, you're giving a fast-food restaurant 23:21 a fast run for their money here. 23:23 Oh, man, come on now. Oh, that looks really good. 23:24 That looks really good. There is no excuse. 23:26 That looks really good. 23:27 So let's go ahead and put that onto this like that. 23:30 Got that right there. 23:32 Oh, man, it looks really good. 23:34 So now we're gonna go ahead 23:35 and add some of this cheese right on there. 23:38 Some cheese. 23:40 Some better than cheese. Better than cheese. 23:41 Now watch this, let's say, they don't have access to this, 23:43 can the cashew cheese work here too? 23:44 You can use cashew cheese exactly. 23:46 It may not look good. But this looks good. 23:48 Exactly, it's all on how you want to do it. 23:49 Yeah. 23:51 You can go and add that cheese right on there. 23:52 And we're gonna go ahead and take this cilantro, 23:54 add some more cilantro, add on the top. 23:56 Brother, be faithful, be faithful. 23:58 Amen. Be faithful here. 24:00 This is very nice. 24:01 This is serious business. Yeah, this is really nice. 24:04 You know, so we have a really, really, excellent salad here, 24:06 man, that we just did up really nicely, really simply. 24:09 And obviously, you have your dressing here 24:11 that we have as well. 24:12 So what do we do, we just glaze the dressing all over. 24:14 Exactly. 24:16 You can glaze the dressing right over it. 24:17 You know, and we can just put it right on here. 24:20 Just put it right on here like that. 24:22 Oh, man. 24:23 This is dangerously good. Exactly. 24:26 Now this is crucial because a lot of times 24:28 with the salad dressing as well... 24:29 You don't need a whole lot. 24:31 You don't need a whole lot. Exactly. 24:32 But a lot of times, people, 24:33 when they use that salad dressing, 24:35 they may be eating good food, right? 24:37 And that looks amazing. 24:39 They may be eating good food and may be eating good salad 24:41 but when they put 24:43 the regular salad dressing on it, 24:44 the salad dressing has all the extra ingredients. 24:46 Exactly. Someone is sliding. 24:47 Exactly. 24:49 You know, and then one of the key items like you said, 24:51 they put vinegar instead of lemon juice. 24:54 Of the lemon juice. Exactly. 24:56 That's why your salad dressing sometimes, 24:58 it'd be sitting on the side of the door there, you know, 25:01 I'm talking about the fridge. 25:02 Your kids have grown up and graduated 25:04 and the salad dressing is still waiting for you. 25:06 Exactly. 25:07 Now if something lasts that long in your fridge, 25:09 then it may be best to leave it alone. 25:11 You know what I mean? Exactly, exactly. 25:13 It's living longer than some people, you know, 25:14 you go to somebody's house, you open up that fridge 25:16 and stuff has been there for years 25:18 and it's just like, "Attention, are you ready?" 25:20 You know, and that vinegar there, 25:23 the reason why it doesn't go back 25:24 is the vinegar has what it is acetic acids. 25:27 Exactly. You can't spoil it anymore. 25:29 This is the last step in the fermentation. 25:32 You know what I mean? 25:34 Now this... 25:35 This dressing that we just made will last about what? 25:37 Three to five days. Maybe a little longer. 25:38 Little longer than that. 25:40 I mean, the lemon juice gives it a couple of weeks, 25:41 believe it or not. 25:43 Okay, good. 25:44 But it's not gonna be for a year 25:45 but it's just gonna give a few weeks to it. 25:47 It's not gonna be away for the rest of your life 25:48 or something like that. 25:49 And the key like you said, man, 25:51 one of the things you find is that, 25:52 since this already has the meat 25:53 and also has some of the cheese on it, 25:55 you don't need a lot of dressing. 25:56 You know, so you don't have to fit it and drenched, 25:58 you know, the salad with the dressing. 25:59 'Cause it already tastes good. 26:00 It already tastes good. 26:02 It's already been flavored good. 26:03 You know, so that's one great thing about this recipe 26:05 again is that, you don't have to again add 26:07 all this extra calories on to the actual salad. 26:09 Yeah, I mean, I can... It's smell so... 26:11 I can smell the flavor, 26:12 and the seasoning, and the stuff. 26:14 Yeah. 26:15 And that's the thing, 26:16 now you're eating something good 26:18 and I was talking about the salad dressing, 26:19 the vinegar what it does is it hinders proper absorption. 26:22 It breaks down, it makes digestion difficult. 26:24 Exactly. 26:25 So you may be eating good food, 26:27 but because you use like regular salad dressing 26:28 that has vinegar in it, 26:30 now, even though you're putting good nutrients, good vitamins, 26:33 good minerals, the vinegar does what? 26:35 Stops that from digesting properly. 26:38 So we've actually caused a problem, 26:40 but now, there is no problem. 26:41 No problem. 26:43 There is no reason why we should pass our, what? 26:45 There is no reason what can God do. 26:48 Okay. Okay. Okay. 26:50 I got to little singing too as well. 26:52 You know, what He's done for others, 26:53 He will do for you. 26:54 Do for you. You know what I mean? 26:56 Exactly. 26:57 Hey, I think He did this for me? 26:58 He did it. You did it for me. 27:00 Hey, I did it for you, man. This is amazing, chef. 27:01 And I'm thankful that you had a opportunity to come 27:04 and share this with us, man. 27:05 You'll be bringing it, man. 27:07 Hey, man, it's something better, 27:08 man, as we like to say. 27:10 Give them something better as you want. 27:11 So I wanna encourage us here today, 27:13 to just give this a try. 27:15 I mean, a simple tasty and delicious, 27:17 I think we have another, he made two, so... 27:19 Yeah, I made two of them. 27:21 So look, this one here, that looks good. 27:23 Oh, man, you made 27:25 a nice little presentation here as well. 27:27 Ladies and gentlemen, there is no excuse. 27:31 No excuse to have a good healthy, 27:34 tasty salad to eat, to enjoy, and a matter of fact, 27:38 it's not gonna cost you that much. 27:39 So we're gonna save not only on our finances, 27:42 but we'll save on our life by eating, eating to give. 27:46 And your fruits, your nuts, your grains, and veggies, 27:48 go ahead, spruce up your salad, nothing wrong with that. 27:51 But when you're sprucing it up the right way, you can enjoy, 27:54 enjoy, enjoy. 27:56 I don't know about you, chef, it's time to eat. 27:57 It's time to eat, man. Let's do it. 27:59 Let's do it. Exactly. |
Revised 2017-04-06