Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000055
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00:01 Have you ever wondered 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, 00:09 show you just how to do it and give you something better, 00:12 a taste of paradise. 00:30 Welcome to A Taste of Paradise. 00:32 My name is Evita Tezeno. 00:34 Pizza, pizza, pizza and more pizza. 00:38 Yes, remember, season 2 if I remember, 00:42 I made a Southern pizza that was to die for. 00:45 This time I'm making a California pizza. 00:49 It is topped with pineapple, Pico de Gallo, and avocado. 00:56 Oh! A food set for a king or a queen. 01:00 Let's go straight to the recipe 01:01 because it's very, very lengthy 01:03 but it's gonna be fantastic. 01:05 Let's go. 01:46 So this is the basis for our crust, 01:50 is the soaked buckwheat groat. 01:54 This is a gluten free grain 01:58 and I use it a lot in my bread recipes. 02:02 And it's a binder, it's just wonderful, 02:06 and also you can use it for granola. 02:08 It's just a wonderful grain. 02:11 And then I have the sunflower seeds 02:13 which is high in calcium, believe it or not, 02:16 it's more calcium than a glass of milk. 02:22 And because fresh is fabulous, we have our fresh celery, 02:28 our carrots... 02:33 garlic cloves of course, 02:36 sesame seeds to add that little special nutty flavor. 02:43 Olive oil, 02:47 and this is the water from soaked, 02:50 sundried tomatoes, 02:51 and it adds that extra flavor to recipes. 02:54 And I keep a jar of it just in my refrigerator 02:57 just for different times. 03:01 And then we have our Himalayan sea salt. 03:04 And what I like to do is ground these first 03:06 because the flaxseed will act like a binder. 03:35 So, as they has been processed, then I add my flaxseed. 04:05 Now because this is raw, we are not using the oven, 04:08 we're using a dehydrator, 04:11 and what a dehydrator does is it pulls the moisture 04:15 out of the ingredients and makes it dry basically. 04:19 And it's cooked-- it's not cooked, 04:21 it is dehydrated at a low temperature level 04:25 of a 110 degrees or below. 04:29 So I am using a 9-tray dehydrator today 04:34 which is my staple tool in my kitchen, 04:37 or my staple appliance in my kitchen. 04:40 And this is a teflex sheet 04:42 which is like a barrier from the... 04:51 the mesh. 04:54 So I'm gonna take 04:58 the flaxseed 05:02 and the buckwheat crust. 05:05 And I wish we had Smell-O-Vision 05:07 'cause this smells so good. 05:14 And we're gonna spread this out, 05:19 like so and what we're gonna do is 05:23 we dehydrate this overnight 05:28 for about say 12 hours. 05:32 And the next day-- 05:37 we wanna spread all the way to the end 05:40 because we want a big pizza 05:42 because this is going to be so delicious 05:47 and because of the miracle of television, 05:53 I have made a crust already, 05:55 but we're not ready for this just yet, 05:57 'cause we have to make Ricotta cheese 06:00 and that is the next recipe coming up. 06:26 Okay, if you remember from past programs, 06:30 I always say to soak your nuts, 06:33 and soaking the cashews makes it more creamier, 06:37 so it gives you that creamy kind of consistency. 06:42 So we have the 2 cups of cashews, 06:47 and it will help if I had my blade in place. 06:54 And our lemon juice 06:57 which gives it that tart kind of taste. 07:00 A clove of garlic 07:04 and we don't want a strong onion taste, 07:06 so I'm using onion powder, 07:07 I usually use fresh. 07:09 But 'cause remember, fresh is fabulous. 07:12 But I'm using onion powder today 07:15 'cause I want a milder onion taste. 07:20 And for the cheesy flavor, 07:22 nutritional yeast which is high in B vitamins. 07:25 Yummy, which calms the nerves. 07:30 And a Himalayan sea salt. 07:33 And I'm reserving the water to last to see 07:36 the consistency of our mixture. 07:39 And then we'll see how much water we need. 07:50 So I'm gonna pour in about half the amount of water here. 08:14 So depending on your appliance, 08:17 if you don't have a strong food processor, 08:20 you might need a little more water or less water. 08:23 I have a stronger processor because, 08:29 so I don't need a lot of water this time. 08:45 So I think that this is the consistency 08:47 that I'm looking for. 08:48 Let's see. 08:52 Yes, this is it. 08:55 So, let's get ready for our next recipe, 08:58 it's the pesto, yummy. 09:02 And the ingredients for that is: 09:21 Now, pistachios tend to be a little more expensive 09:24 than the other nuts 09:26 but I say treat yourself every once in a while. 09:29 And if you don't want to use pistachios, 09:32 you can use almonds. 09:34 No, I'm sorry, you can use walnuts instead. 09:37 So, we're gonna start off with pistachios 09:42 and they have been soaked and dried 09:48 and then we have our Himalayan salt. 09:53 I'm gonna process the dry ingredients first. 10:21 So we have this wonderful green salty mixture right here. 10:27 So we're gonna put the lime juice in 10:32 and the garlic clove, 10:35 and then we're going to blend. 10:46 Now this might seem like a lot of basil 10:49 but I'm telling you this is worth it. 10:52 So we're gonna put all our basil in. 11:02 And then our olive oil which will help the process. 11:50 And we have one little leaf, 11:51 but we're not gonna worry about that. 11:54 So let's just do it a little bit more. 12:06 And now we're ready for our next recipe, 12:10 and that is the Pico de Gallo. 12:15 For the Pico de Gallo we need: 12:47 I'm using the Roma tomatoes 12:48 that have been diced and they have less water in it 12:52 when you dice them, so I like to use those. 12:55 But if you don't have Roma tomatoes, 12:56 whatever it is in your pantry is okay. 13:02 And I love my onions, so yes, 13:04 chopped onions and spicy, 13:08 and jalapeno peppers, 13:10 cilantro, 13:13 garlic... 13:18 the citrus, 13:21 which gives it that zest and the salt. 13:27 And you just mix this up. 13:29 This is just real simple. 13:32 And you can use this is in any of your Mexican dishes 13:37 and if you want to use it with some chips, 13:40 you can also just blend it up a little bit 13:45 or put it in a food processor. 13:48 Okay, now let's put it all together now. 13:55 We have our crust. 13:57 And if you don't have a food dehydrator, 14:00 you can use any kind of 14:02 flat bread recipe that you have. 14:06 Well, we'll start off with the Ricotta cheese first, 14:11 the cashew Ricotta cheese and we spread this out like so. 14:19 And, you know, 14:21 you don't have to be super detail on how to do, 14:26 you want to get it on the pizza crust 14:30 as quickly as you can 'cause, you know, 14:32 you have your family and they're hungry 14:34 and you want to get it done. 14:38 So, then 14:43 is the pesto. 14:46 And what I like to do is just kind of chop up 14:50 the pesto on here, not really spread it 14:55 but kind of chop it up. 15:01 And I love pesto. 15:02 It's so-- it adds 15:04 so much flavor to different dishes. 15:09 And basil is one of my favorite herbs. 15:18 So you want to spread this out. 15:26 And then after this comes the pineapple. 15:41 I'm just gonna sprinkle the pineapple over like so. 15:51 And pineapple is such a wonderful fruit. 15:57 Believe it or not, it's good for joint pains. 16:01 I found that out. 16:02 That's wonderful, especially if you workout. 16:09 There we have our Pico de Gallo. 16:16 Look at the colors, isn't this beautiful? 16:30 And now for the last bit are the avocadoes. 16:40 I can't wait to sink my teeth into this, 16:42 this is gonna be fabulous. 16:53 All right, 16:55 this is our California Pizza. 17:00 This was not a easy recipe, 17:02 but I'm telling you, this is worth it. 17:06 This has been Evita Tezeno 17:08 again with a fabulous fresh recipe 17:12 and remember to live life fresh. 17:25 Hey, hey, hey, we're in California 17:27 we might as well continue to Evita's 17:28 making some good California meals. 17:30 But you cannot go to California without some quick quesadillas 17:35 and that's what we're gonna do today 17:36 in a short amount of time. 17:38 We're gonna do something little special, 17:39 we're gonna show you a little bit later on the show, 17:41 maybe not this one or in the program. 17:43 On another one we're gonna do some $5 meals in five minutes 17:47 but you know when you're making a quesadilla, 17:49 you got to take a little time you know, 17:50 Cali style, but it still needs to be quick as well. 17:53 And so, I want to encourage you to go ahead 17:55 and write this down, we're gonna do it from, 17:57 hopefully scratch. 18:00 The recipe today, and I know 18:01 you'll truly enjoy it, 18:03 'cause we're gonna continue 18:04 on what Evita's taught a California style. 18:05 So we're gonna go to our first recipe. 18:07 And it's the Quick California Quesadillas. 18:11 All you need is: 18:37 Yes, that's all you need. 18:39 We got to get the quesadillas going 18:41 and we're gonna do it quick. 18:42 So, I'm gonna go ahead and get this thing rolling. 18:46 The key however to make it quick is make sure 18:48 you have all the ingredients. 18:49 But we're gonna work with what we have here today, 18:52 so I have some simple corn tortillas, 18:56 but this is actually a nice little blend, 18:58 a unique blend of corn and wheat. 19:00 So we're gonna get that here. 19:01 We got to get that on a nice little-- 19:03 if you have a non-stick skillet or something. 19:06 That will definitely do the trick for you 19:09 so we're gonna warm this up. 19:12 And we're gonna put about two of them on. 19:14 I don't know about you 19:15 but two is more than enough for me. 19:17 If you don't have a non-stick pan or whatever, 19:19 you just put a little bit of oil, 19:21 that should do it. 19:22 But keep the other tortillas close by 19:24 because we're gonna go ahead and add that to that shortly. 19:27 So, I'm gonna run over to the fridge, 19:29 I'm gonna grab some of this nice little vegan cheese 19:31 that I have or if you like I said 19:33 you have the cashew cheese. 19:34 Just go ahead and use that, the cashew cheese sauce. 19:36 So I'm gonna grab that. 19:38 What else I'm gonna grab? 19:39 I'm gonna go ahead and grab some of my cilantro 19:42 and my scallions here. 19:45 Or just work with what you have. 19:47 Oh, look at my fridge is open. 19:49 And then I'm gonna just grab-- 19:50 I think I may use this a little bit later, 19:53 so I'll get that rolling so, 19:55 we put the corn tortillas here first. 19:58 We're gonna warm that up then hummus. 20:00 Any kind of hummus that you have from the store, 20:02 hopefully the good one, the one without vinegar. 20:04 You take that, you're gonna pour that on there 20:06 or put a little bit on there, 20:08 but we're gonna do that shortly. 20:09 First, first before we get there, 20:11 we just want to grab some scallion. 20:14 As you see here, we're gonna chop that up. 20:17 We also have some cilantro that we'll use here shortly, 20:21 so we have the scallion, 20:24 and then keep those fingers down of course. 20:27 We're gonna chop that, 20:29 'cause we're gonna put this in the quesedilla, 20:30 all right? 20:32 So hopefully when that warms up, 20:34 this should be ready and then we're gonna make 20:36 a little bit of salsa if you don't mind. 20:39 I don't know if you've ever been to California, 20:43 if you haven't, they have some really good, 20:45 some really good quesadillas. 20:46 I got my avocado over here, I'm gonna get to that. 20:48 Gonna grab some cilantro, gonna chop this up as well. 20:53 Okay, so you just move that over here. 20:56 It doesn't have to be like super small, 20:59 you can work with what you have. 21:01 It just depends how you like it. 21:03 Some people just eat it, so here we go. 21:06 We have that there, so that is pretty much ready. 21:09 Then we gonna go ahead, we have a nice little onion. 21:13 Get this going and maybe, 21:16 I should have some tomatoes somewhere over here. 21:18 I'm gonna use just a little bit 'cause it's just for me, 21:21 unless you all are coming over. 21:23 If you're coming over, 21:24 you should've given me some advance notice, 21:26 I'd have made a little bit more. 21:27 So I just have my onions here, just so I chopped up nicely. 21:31 And I need some tomatoes, okay. 21:34 So these are ready. He went ahead and washed. 21:37 I got these at the nice grocery stores. 21:39 I'll pull these off. These are vine ripe tomatoes. 21:42 Now I'm gonna use probably... 21:45 probably about, who knows, 21:47 about half of that, okay so, here we go. 21:50 I'm gonna take some of that. 21:52 We gonna chop this up, 21:54 'cause we're gonna make some of our own salsa as well. 21:56 All right, so I'll just use a little bit. 21:58 Don't want to waste food as you all know, 22:01 times is rough these days, so I have enough for that. 22:05 And this is warming up nicely. 22:08 Here it is, we're going back to that hummus. 22:10 Take a little spatula. 22:13 I noticed this is little different 22:14 like people always ask, 22:16 what hummus on quesadillas? 22:18 We're gonna take it to the next level here today. 22:21 So we have the hummus on there. 22:23 Yes, it's getting nice and toasty. 22:26 All right, this is gonna be our quick quesadilla. 22:29 Don't tell anybody that you put hummus on a quesadilla. 22:34 They're gonna be like what is going on? 22:37 How you gonna take a Lebanese and Mexican 22:40 and put it together. 22:41 Well, we're doing something special here today. 22:42 Then I found some nice vegan cheese 22:45 at the local supermarket. 22:46 This is something that everybody can buy, 22:48 it's really cost effective. 22:50 Where is my scissor? Here. 22:51 I'm gonna put the cheese over that, 22:53 so it starts to melt. 22:55 So by the time I finish my nice little salsa here, 22:58 it will be ready, 22:59 so I'm gonna take some of this cheese, 23:01 all right. 23:03 Like I said if you have a sauce, 23:04 you can do that as well. 23:06 Put the cheese on that, just enough. 23:09 You want a little extra cheese, you can do so. 23:12 Oh yeah, that's looking good right there. 23:14 I've the cheese, now, I'm gonna come back 23:16 and grab a little bowl here. 23:20 What am I gonna put in? 23:21 I'm gonna put in some of the items 23:24 that I'm gonna use to make my salsa. 23:26 Need a little bit more tomatoes in there. 23:29 Okay, should be done. 23:32 Get that going. 23:34 Then you cannot have salsa 23:36 without some lemon, there you go. 23:37 Got to have the lemon. 23:39 Let me just massage it a little bit, all right, 23:42 so I've my lemon here, 23:43 because my quesadillas is getting ready. 23:45 Take that, cut that and just want a nice little-- 23:49 I know people have different measurements or whatever. 23:51 You just put a little bit over there. 23:53 Just a little bit, just enough to get that going. 23:57 And let me just dry up here. 23:59 Let me move this out of the way, 24:01 if like to follow. 24:02 Then for this just for you salsa, 24:03 you just need a little bit of salt, 24:05 little sea salt there. 24:06 If you want to put in a little bit of onion powder. 24:09 That will be good. 24:10 A little bit of garlic powder. 24:12 Look at me I'm having a good time in the kitchen. 24:14 And some paprika. 24:15 You got to have some paprika, all right, 24:17 so here we go. 24:19 Then I'm gonna just grab something 24:20 to mix that up a little bit more. 24:22 My quesadilla is almost ready. 24:26 This is like a ghetto fabulous-- 24:29 not a ghetto fabulous but a special quick salsa 24:33 that you can make here. 24:34 I'm gonna put that on top as well. 24:38 Should be fine. 24:41 All right, 24:43 then it's really simple, 24:45 I'm just gonna grab two more. 24:46 You all hear that sizzling there? 24:49 Don't tell anybody where you learned this 24:51 because as a result, 24:53 they're gonna want some, but even before I do that, 24:54 let me just pop that off. 24:56 Let me get some of that cilantro. 24:59 All right, and some of that scallion on there. 25:02 You can put this on both. 25:03 I've mixed that up there 25:05 so cilantro and scallion on both of them. 25:07 This is our quick, what is it? 25:09 Our quick California quesadilla. 25:12 So you have that on there, 25:13 you let that sit for a little while. 25:16 Should be good. 25:17 Let that cheese melt-- 25:19 Oh, man, we gonna be on target here today. 25:21 You know, let that cheese melt 25:22 and it's gonna congeal it together. 25:25 Now if you use a cashew cheese sauce, 25:28 you just have to hold it there little bit longer 25:30 or else it's gonna separate 25:32 but we want this to stick together, 25:33 so we have that going. 25:36 And then eventually in a little while, 25:38 we're gonna flip that a little bit 25:39 if it's ready to go. 25:41 So we have our two items there 25:44 and the salsa as we see depends on how you like it. 25:46 You can put cumin as well. 25:49 I mean there's no reason in general 25:50 why you should be buying salsa. 25:52 I mean, this stuff is easy and simple to make. 25:54 All you need is some onion, some tomatoes, 25:58 some cilantro as well. 26:01 I didn't put that in there, 26:02 but you can put the cilantro there 26:04 but I put that along with my quesadilla all right. 26:07 I'm just looking for my stuff here. 26:09 So while that is getting ready, 26:13 I'm gonna go ahead and clean up 26:14 because if you all know me, I don't like a mess. 26:17 So what I try to do is I try to clean up 26:20 as much as possible. 26:23 So when it's all set and done, all I have to do is eat. 26:25 So this is getting ready here shortly. 26:28 And then let's see. 26:30 Whoo! Look at that, that's pretty right there. 26:34 Now we're heading in the right direction. 26:36 Nice and toasty. 26:38 Put all my stuff here together. 26:40 And if you just want, you can use the leftovers here 26:43 and just make that into like I said your salsa. 26:48 And you have some for tomorrow. 26:49 The key to living California style 26:52 or being quick is planning. 26:54 You have to have a plan of action, 26:55 so I'll take these items 26:57 'cause we don't want to waste anything. 26:59 I'll take that, put that in there 27:03 and let that marinate a little bit overnight, 27:07 so tomorrow I'm gonna have this as well. 27:11 Little bit of salt to keep that moving 27:13 and then you just mix that. 27:14 We're gonna let that sit there 27:16 and I'm gonna grab some of this good little sour cream, 27:20 the healthy one that Evita taught us 27:21 to make over sometime. 27:23 Then the quesadilla is pretty much almost done. 27:25 It's pretty much almost done, 27:27 I'm gonna let that sit for a little while. 27:28 We'll take some of that sour cream. 27:30 We'll take some nice avocado, put a slice or two on it. 27:33 And I already made some in advance 27:35 you know just in case 'cause I knew you 27:37 all gonna come try to sneak up and have some of this. 27:40 So here it is, 27:41 is a simple Quesadilla California Quick style. 27:45 As you see there, very nice, very tasty and simple. 27:49 But you can't have quesadilla without some chips. 27:53 So go ahead and put some chips 27:54 and you will look like a gourmet chef 27:56 here on Taste of Paradise, enjoy. |
Revised 2016-04-11