Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000058
|
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 your truly Nyse Collins show you just how to do it 00:10 and give you something better, 00:12 A Taste of Paradise. 00:30 Welcome to A Taste of Paradise. My name is Evita Tezeno. 00:34 And I have a special surprise for you guys. 00:38 I have my friend joining me today. 00:42 Hey, what's going on, Evita, doing all right? 00:46 I'm great. 00:47 Man, good to be here. Good to be here. 00:49 Finally I get to jump on the first, 00:52 the first part of Taste of Paradise. 00:54 Evita, you know, I traveled all over the world 00:56 and everybody is always telling me. 00:57 Oh, man, we love your program and the program is so good. 01:00 And I'm like, yeah, 01:01 which one of my recipes do you like? 01:03 And they're like, well, that lady on national, 01:05 she just make some good stuff. 01:06 And I'm like, yeah, which one did I make that you like? 01:08 Well, she made this. 01:09 And I'm like, okay, is there any other than that? 01:11 Well, she made this. 01:13 And so I said, you know what, 01:14 all the hype and rage was about Evita. 01:16 So I said, you know, I need to go 01:18 and see what's going on 'cause by the time, 01:20 I get on the set as you see in the program 01:22 she's out of here. 01:24 So now I said, "Let me come myself 01:25 and see what's going on here" 01:27 'cause they like A Taste of Paradise, 01:28 not 'cause of me but 'cause of Evita Tezeno. 01:30 No, they like it because of both of us. 01:32 There it is, there it is. 01:33 So now we just have, 01:35 I guess the best of both worlds here so, 01:36 I'm gonna come and hang out a little bit 01:38 and learn, you know, me, I always like to throw 01:40 something on a pan or an oven 01:42 but Evita, you like to live life what? 01:44 Fresh. Yes, yes. Live life fresh. 01:46 So let's just go ahead and see what's going on. 01:48 What you got stored up for us today? 01:50 I'm making a pizza. 01:51 Now, you know, I like all kind of different pizzas 01:54 but I'm making a margarita pizza 01:56 and what makes it a margarita pizza is the basal. 01:59 So... Hold on. 02:00 Let's call our time out real quick. 02:02 Now, you're talking about pizza here. 02:04 Yeah. 02:05 Now, you know, my dad is a Italian, 02:06 my mom, she's from Trinidad. 02:08 It's the whole mix up, mix up. 02:09 You're making a pizza so I have a little idea 02:12 about pizza but a margarita like marga... 02:15 Not a drink. Oh... 02:16 That yeah, yeah but it's gonna be a raw pizza 02:20 with the basal, and ricotta, and fresh tomatoes, amazing. 02:25 What a raw pizza, well, all of it is good stuff now. 02:28 She is about to take this thing to the next level. 02:30 So I have to see what's going on 02:31 'cause, you know, when we make pizza, 02:33 we put it in a oven, a raw pizza. 02:35 Yes, we're using a dehydrator for the crust this time. 02:37 Okay, okay. Well, I'm here to learn. 02:39 I'm gonna get my little notepad 02:40 and start or do I have to help out? 02:42 You have to help out. All right. 02:43 That's why you're here. There it is. There it is. 02:45 So we're gonna go with the crust first. 02:47 Okay, so we'll make a crust. 02:48 Yeah. The crust is the key. 02:49 Ingredients for the crust. 03:25 Wow! 03:27 Now you know the key to pizza, 03:29 you know, it's the sauce as well 03:30 but it's also that crust, 03:32 you know, they got that thing crust, 03:33 they got this crust and that crust 03:35 but now you're doing a crust that's actually raw. 03:36 Yes. And it's gluten free also. 03:38 Gluten free? Yes. 03:39 Everybody is going crazy about, 03:40 oh, gluten this and gluten that and stuff like that... 03:42 There are so many people that can't, 03:44 you know, consume wheat are gluten products. 03:47 This is true. 03:48 So this is a gluten free and it's fabulous. 03:52 There it is, gluten free, 03:54 and what are some of the items that we have there? 03:56 The buckwheat. Buckwheat. 03:57 Yeah, this is buckwheat. 03:59 And buckwheat is a grain... 04:01 Okay. 04:02 But it doesn't have any gluten. 04:05 And it's awesome. 04:06 Okay, good news 'cause, you know, 04:08 it's the unique special grain almost like a fruit. 04:11 It's like a fruit. Mm-hmm, it's like a fruit. 04:13 You know, and it's class with, you know, 04:15 some people look it as a grain 04:16 so buckwheat is phenomenal also they say that 04:18 it's good for women like post menopausal women. 04:20 Mm-hm. I don't say menopause. 04:22 I called those tropical moments, 04:23 you know, one second they get a warm breeze 04:26 and a next second is a cool breeze. 04:28 I say, I'm not in trouble, I'm here talking with Evita. 04:30 So it's very good for them and heart issues as well. 04:34 Exactly. It's exactly, sunflower seeds. 04:36 Sunflower seed is crucial. Yes. 04:38 All right, we load it up with some vitamin E here. 04:40 I usually use that in, I make grandma's nut loaf 04:43 and I do sunflower seeds as we all know 04:47 sun flower seed is phenomenal for the skin 04:50 and so everybody want to take care of their skin and stuff. 04:53 And go for the heart... Exactly. 04:54 You got that double tandem there. 04:55 You got the buckwheat, the sun flower seeds. 04:57 And... 04:59 Onions. Crucial. 05:01 Mm-hmm. Make flavor. 05:03 If you don't have onions, I don't know what you'll have. 05:05 Onions are phenomenal. 05:06 And garlic. And the garlic. 05:08 You know, it's not Italian without any garlic going. 05:10 This is vital. 05:12 Just don't talk to me after this, right. 05:14 You know what I mean. 05:15 We got the basal. Okay. 05:17 Mm-hmm. 05:18 And rosemary. 05:21 And usually we will put this stuff in a sauce 05:24 but this is actually going into the... 05:26 In the pizza crust. In the crust. 05:28 Now to make the liquid go... Okay. 05:30 We're using the water from the sun dried tomatoes. 05:33 Okay, so you got some sun dried tomatoes so... 05:34 So that tomatoes so you use the water. 05:36 We have sun dried tomatoes here. 05:37 All right. But we have the water. 05:39 And that gives it more flavor than just using water. 05:41 Wow! Yes. 05:43 So you took it to the next level. 05:44 You see, 'cause me normally, I will just put in some water 05:46 and stuff like that but she actually took the water 05:48 from the sun dried tomatoes. 05:51 Sun dried tomatoes are one of my favorite. 05:53 I like it and especially if it's not in oil and stuff. 05:55 Yes. But now we have that in... 05:56 Well, this is just without the oil 05:57 and this has just been soaked overnight. 05:59 So now the water as you do that, the water from that, 06:02 you brought those dry and then you just... 06:03 Yeah, they're soaked overnight. 06:05 Okay, so they're just soaked overnight 06:06 and then you can actually use 06:08 that water right back in the recipe. 06:10 And believe it or not, the water is also good 06:13 if you have a soy intolerance, 06:15 it's good to use in place of Braggs. 06:17 What? 06:19 Yes. Time out. 06:20 You see I came to learn but I'm learning too much now 06:22 'cause a lot of people use Braggs 06:24 and stuff like that and so instead of that, 06:26 you can actually use the water from the sun dried tomatoes. 06:30 Do we add a little salt or something like that? 06:32 You put just a little extra salt in it. 06:33 So hallelujah, I already learned something in today 06:36 because everybody is like, oh, some people, you know, 06:38 concerned about the Braggs and all these different items. 06:40 Well, now we can just use that. Exactly. 06:42 And then it's the done deal. Exactly. 06:43 Say no more. Exactly. 06:45 Now we have the olive oil. Okay. 06:47 Salt. Okay. 06:49 And this is the secret ingredient, this is like a egg. 06:54 So this is soaked golden flaxseed. 06:59 Flaxseed, yes, so that's gonna give us 07:02 some binding power there, so you already soaked that. 07:04 Mm-hmm. Flaxseeds is very good. 07:06 I also use that, it is like a egg replacer. 07:08 Exactly, exactly. 07:09 So you just put that in this recipe and it's a done deal. 07:11 And then we grind it up. 07:15 And we're gonna have to, 07:16 it takes a little time to mix all it up. 07:18 Okay. 07:24 Okay. 07:33 So we're gonna go ahead 07:34 and do till it's like a creamy paste... 07:36 Yeah, like a creamy paste. Or like a dough or... 07:38 Yeah, it's gonna look doughy. 07:39 And it's good. Okay. 07:41 I like it a little chunky but it's good. 07:44 All right, so it's just that consistency. 07:46 Now it's not gonna be like dough, dough 07:48 like, you know, how it... 07:49 You're not gonna roll it. No... 07:51 Okay. We can't roll it out. 07:52 It's gonna be almost like a cookie dough kind of... 07:56 Like a cookie dough. Yeah, like a cookie dough... 07:58 All right. 08:01 Like, I say drop cookies. 08:03 You know how you make the drop cookies? 08:04 Drop cookies, long time ago if anybody remember... 08:06 Long time ago. 08:08 In like season one we did a special thing 08:11 with carob or cookie, we said, hot drop carob chips, 08:15 you know, so this is gonna be a nice, 08:17 little cookie dough here. 08:18 Yeah. 08:20 Now we're not gonna use oven today. 08:22 No oven? Oh, mercy. 08:24 You see that thing behind us. Hey. 08:26 Yes, it's a dehydrator. 08:29 It looks like a little bit like a oven but... 08:31 Yes. 08:32 Now you see the oven is crucial 08:34 usually for pizza when we make it. 08:36 Right. 08:37 But you're gonna do it without, using the dehydrator. 08:39 Yes, yes. Okay. 08:40 We're using this and we just take this 08:43 and spread this out like so. Okay. 08:45 While you do that, I'm just gonna swing over here 08:47 and help you clean up a little bit... 08:49 Okay. I get my hands dirty. 08:50 At least I can say I helped her make it. 08:53 So when people say, oh, that recipe was good. 08:54 I say, yes, the recipe we did. Yes, yes, yes. 09:00 All right. So... 09:02 Let me grab that here for you. Okay. 09:04 There you go. And we just spread this out. 09:08 So you just spread that out there. 09:10 Mm-hmm. 09:11 In a circular to make it look like a pizza. 09:15 Wow! 09:16 To be honest this is actually like a meal in itself. 09:18 Yes, it is. 09:20 Because you put the sunflower seeds, 09:22 you have the flaxseed in there. 09:23 We'll talk about that a little later. 09:25 Mm-hmm. 09:26 The buckwheat there, it's very nutritious. 09:28 Mm-hmm. 09:30 As we were talking about for people who are 09:31 looking to do gluten free items, 09:34 and so you just lay it out there 09:36 and this is gonna be our crust. 09:38 So instead of going ahead and, you know, 09:41 how we do it with the pizza here, you know, 09:42 we roll the pizza and we get that dough going and stuff, 09:45 you just basically just... 09:48 Don't let me find out, you're doing Italian here. 09:51 No. 09:52 But you just do it your own way. 09:53 But okay, reach inside and get the finish product. 09:55 Okay, so we'll take this... 09:57 Yes and we're gonna put this in the dehydrator. 09:59 All right. Yeah. 10:00 Okay. This is the heavy hitter here. 10:03 So I'll put this in the dehydrator here. 10:04 Yes. 10:06 Okay and I'll scoop by on another side of this. 10:08 Yes. 10:09 And this is what the finish product will look like. 10:11 Mm-hmm. That's the finish product. 10:12 Wow! This is a... 10:15 It's, now it's not pizza, pizza dough. 10:18 But it's coming close, coming close. 10:19 It's coming close and I dehydrated it 10:21 a little bit too much so that's what, 10:23 but it still gonna be good. 10:25 Hey, when I get my pizza, I'd say, look, 10:27 make sure it's well done, you know what I mean, 10:29 I want a little bit crispy there. 10:30 Excellent, excellent. Yeah. 10:32 So for the next recipe, we're gonna do the ricotta cheese. 10:34 Okay. 10:35 Now this is the cheese that will go, 10:36 is this like the sauce or whatever, 10:38 so is this like the tomato sauce? 10:40 No, it's... 10:41 The marinara comes after that but we're gonna do 10:42 a ricotta cheese kind of... 10:44 Okay. A cashew ricotta cheese. 10:46 Watch it now, you've seen now the key here 10:48 for these recipes is the cheese. 10:50 Exactly. 10:52 So if your cheese is tight, then everything else is good. 10:54 Now you know what I mean by tights, 10:55 if it tastes good... 10:56 Then this is crucial, we're gonna do ricotta cheese 10:59 but a cashew ricotta cheese 'cause we're keeping it, 11:02 you know, healthy here, wanna taste of paradise, 11:05 and what's that recipe? 11:07 Okay. 11:08 Ingredients for the ricotta cashew cheese are: 11:26 Mercy, mercy, this thing sounds serious, this is, 11:30 this is taking pizza to the next level. 11:32 Oh, yeah, that's what why we had to do these. 11:34 I didn't know, I didn't know 11:35 they get down in Louisiana making pizza like this. 11:38 Well, actually I'm from Port Arthur, Texas, 11:40 but it's 45 minutes from Louisiana. 11:43 And all my family... Mine's well be, huh. 11:44 Yeah, yeah. 11:46 So we'll start off with cashews. 11:47 Okay. 11:48 Now these cashews has been soaked overnight. 11:51 And the reason why we soak nuts in the raw food, 11:54 kind of genre is we take a little fat off of it 11:57 when you soak it. 11:59 And you throw away the water. 12:02 So you take a little bit fat 'cause, you know, 12:04 nuts are little fatty. 12:05 Right. Also it makes it little... 12:06 Or they just have cup of extra blessing. 12:08 Yeah, yeah, yeah. 12:09 I've been eating quite a bit of nuts lately. 12:11 Yeah, amen, amen. So... 12:12 And it also makes it creamier... 12:14 Okay, so soft. 12:16 'Cause of softness, the softness in this. 12:17 And I think that will be good, 12:18 you know, if anybody doesn't have like a really 12:20 strong blender or something like that. 12:21 Yes, exactly. 12:22 And you can soak your nuts overnight 12:24 and then by tomorrow you run that water off or something. 12:26 Then you can blend and it blends much easier 12:28 'cause it's creamier now. 12:30 Yes, yes. Very nice, okay. 12:31 And then we'd put a little water 12:33 just for extra encouragement. 12:34 Come on now. 12:36 We all need a little extra encouragement. 12:38 We have your olive oil, and we're using onion powder 12:41 because instead of using onions 12:43 because the onions have a strong flavor. 12:45 Oh, yeah, onions don't play around. 12:47 Yes, so we're using for a milder flavor 12:49 we'll use the onion powder. 12:51 This is onion powder. 12:52 And the nutritional yeast makes it cheesy. 12:53 Okay. 12:55 Which you know is high in B vitamins. 12:56 Come on now, we got to have it. 12:57 You know, they're always picking on the vegetarian 12:59 or the vegan and stuff, 13:01 oh, you're missing on vitamin B12, and this and that. 13:03 Yes. Well, we got it. 13:05 We have that covered, all right. 13:06 Exactly. So that's, that's done deal. 13:07 It's covered in our cheese, it's covered in the crust, 13:10 it's covered in everything. 13:12 Everything. Everything. 13:13 So there's no shortage. 13:14 Now, I'm using Himalayan pink salt 13:16 because regular salt has the mineral is bleached. 13:19 So I use the colored salt 'cause it has more mineral. 13:23 Mm-hmm. 13:24 Yeah, remember, she said, she's from Texas, 13:26 so she know she has the money with the oil in, right? 13:29 But that's good, the Himalayan is probably 13:32 one of the best salts out there 13:33 because of minerals and items 13:36 that it has there, so excellent. 13:38 Exactly. Lemon juice. 13:39 And the lemon juice. Fresh lemon juice. 13:41 Come on now. Yeah, we squeeze it fresh, yes. 13:44 And they're squeezing up in store. 13:46 Yes, yes, yes. 13:47 And we can't forget the garlic. 13:49 Yeah, of course, garlic has to be... 13:51 Garlic is, I think one of the most crucial items here 13:53 beside tomato in a pizza, you know, 13:55 and it actually really brings that out as well. 13:57 So we're gonna blend it... 13:59 Yeah, we're gonna just blend it up until it's really creamy. 14:05 And it has a ricotta cheese look. 14:10 See, it has that kind of ricotta cheese look. 14:13 Okay. 14:15 We're gonna blend it just a little bit more 14:16 for a little more creaminess. 14:18 Yeah, that ricotta cheese, they're kind of whitish. 14:21 Half-whitish. Yes. 14:32 So that's ready and we're gonna put it in a bowl 14:36 and we're gonna get ready for our next recipe. 14:38 We're gonna make marinara sauce first. 14:40 Okay, so real quick, we have this ricotta now. 14:42 We're using this ricotta instead of the other one there. 14:45 I know, the other ricotta cheese tastes good 14:47 and we all enjoy it but it's also gonna come 14:50 with a lot of extra blessings because of the fat and stuff. 14:52 And also like people who are dealing with allergies 14:54 and stuff what they realize 14:56 a lot of that is related sometimes to milk... 14:58 Exactly. And just in a milk. 14:59 So ricotta cheese, like we'll always ask people. 15:01 Hey, do you drink milk? No, I don't drink milk. 15:04 Okay, great, do you use ice-cream? 15:06 Well, may be. Well, that is made from milk. 15:08 Exactly. 15:09 And a lot of people if they didn't use ice-cream, 15:10 we say well, do you eat lasagna? 15:12 And they're like, yeah, of course. 15:13 Then what goes into that lasagna 15:15 that makes it really good? 15:16 The ricotta cheese, and so obviously 15:18 that ricotta cheese there is made from milk. 15:21 So now there's no excuse that you can have your own healthy 15:24 lasagna or your fabulous margarita pizza here today. 15:28 Because you can make that from scratch 15:29 just using the cashews and the nutritional yeast 15:33 and some of the flavorings that 15:34 really take it to the next level. 15:36 So we have the cheese but, you know, 15:37 a pizza is not a pizza if we don't have some, what Evita? 15:42 Marinara. So marinara sauce... 15:43 Exactly. 15:45 I have to step in here little bit. 15:46 And, you know, we... 15:47 Kind of your Italian background. 15:49 Of course, you know, we love that sauce. 15:51 The key is in the sauce. 15:53 Now we do have a good crust and we have some good cheese 15:55 but if you don't have a good sauce 15:56 then we're way off here. 15:59 Exactly. 16:00 So we got to make some good marinara sauce 16:01 and I hope you all don't mind, I'm hanging out here. 16:04 So don't be expecting us to break 16:05 and then Nyse Collins would come. 16:07 This is Evita here today and I'm gonna hang out with her. 16:09 So we're gonna go through our next recipe here 16:12 and it's the marinara sauce. 16:13 You know, I love this. 16:15 So we got to take a look at this one. 16:16 The phenomenal marinara for the margarita pizza sauce. 16:20 All you need is: 16:51 Whoo, man, Evita you're working me hard here. 16:54 But that's why you're here. 16:55 I came for pizza, you got me cleaning here. 16:57 Well, she surely knows how to put people to work. 17:00 But now we got the marinara sauce going, yeah? 17:03 Yes, yes. Okay, so here we go. 17:06 So we're gonna use this food processor again. 17:09 So it's vital for you to have a nice little food processor 17:12 especially when you're doing some of these raw recipes, 17:14 now why is it crucial for us 17:16 to have that what blends things up and chop it up... 17:20 Yeah, instead of like a blender purees it 17:24 but this kind of imagine that that... 17:27 Come on now. Yeah, it's not as puree. 17:29 Right, right. So it's not like a... 17:31 A creamy... 17:33 Like we'll end up having like a marinara smoothie 17:36 or something like that or... 17:37 Yes, exactly, exactly. Ricotta smoothie. 17:38 So it's crucial to have this food processor. 17:42 So breaking up so it still has that texture and that 17:44 consistency that we will need there. 17:46 Exactly, exactly. 17:47 All right I know people big into the smoothie thing, 17:49 I don't think they're that big into it, 17:50 you have a ricotta smoothie. 17:52 All right so now we'll make that marinara sauce. 17:56 Yes, and we'll start off with sun dried tomatoes 17:58 that's been soaked in. 17:59 Man, sun dried is one of my favorite. 18:01 One of my favorite, I can sit down and eat them all day. 18:05 This is good stuff here. I'm getting hungry. 18:08 And we want to keep this water 18:10 because this water is good for other recipes. 18:13 Okay. Mm-hmm. 18:14 So we have that, it's about what, two...? 18:16 That's about two cups. Two cups, all right. 18:18 So you get over, let's go a little extra just in case. 18:21 Yes, yes. 18:23 And then we're gonna have our roma tomatoes 18:24 that we're just kind of chopping up 18:26 to help the process of the food processor. 18:29 Very nice, so we have the roma now. 18:31 We notice we'll loaded up with tomato 18:33 say this is the key to making a good sauce, 18:35 I know some people will go into store 18:37 and buy these items but you can go ahead 18:40 and make some of these sauces yourself 18:42 and the best thing about it, you know, 18:44 exactly what went into it, 18:45 you can get that flavor just how you like it. 18:47 I can't stand sometimes when people makes something 18:49 and they are like, "I don't like the store bought on." 18:51 So I'm like, so why are you buying it? 18:53 You know what I mean... Exactly. 18:55 Exactly. Why are you using it 18:56 when you can make your own? And so this is the simple way 18:59 to make a nice marinara sauce, 19:01 then what are we throwing now else in there? 19:02 Red bell peppers. 19:04 Oh, red bell pepper is phenomenal. 19:06 You know, something that's really crucial 19:08 about that is vitamin C, when we think of vitamin C, 19:11 everybody thinks of what normally, like a... 19:13 Oranges. Orange or something like that. 19:15 Lemons. 19:16 Do you know a red bell, sweet red bell pepper, 19:18 you know, it has almost four times 19:21 amount of vitamin C than an orange. 19:24 Really? 19:25 Yeah, so cold and flu season come around, 19:26 I'm gonna be chewing on some red bell peppers. 19:29 So red bell pepper is good. 19:30 Not the green ones, not the orange or the yellow 19:32 or the pink, whatever but the red ones 19:34 there is very high in... 19:35 And then we're gonna first send 19:37 a little bit of encouragement and a little Italian flavor. 19:41 A little extra blessing there. 19:42 A little extra blessing, we're gonna put a little olive oil. 19:44 All right. 19:45 And so we're gonna mix it up a little bit to get it started. 19:57 Okay. Very nice. 19:58 It's coming together. It's real thick and chunky. 20:00 So we have... Oh, this is... 20:02 Fresh oregano... This is where the money is. 20:05 It's even green but this is the stuff 20:07 and it's always good to do the fresh one. 20:09 Fresh basal. Mm-hmm. 20:11 Mm-hmm. 20:13 And garlic... You got to have the garlic. 20:16 Garlic is vital, you know, and if people stay tuned, 20:19 we're gonna make some simple home remedies, 20:21 I'm using the garlic as well. 20:22 Wonderful, wonderful. 20:24 So eat your medicine, eat your medicine. 20:25 Exactly. All right. 20:26 I'm not gonna use that much salt. 20:28 We're gonna use just a little bit, 20:29 a pinch of salt here because... 20:31 Just to taste. Just to taste. 20:33 And just a little sweetness with the date, 20:36 and this is a Medjool date. 20:38 Okay. Okay. So you got to have the dates? 20:40 Yes. 20:41 Now that sauce because a lot of times 20:43 when we have that sauce it has that like, 20:44 nice little sweet flavor to it there. 20:46 Yeah. 20:47 And normally they would add a regular sauce, 20:49 they will just put sugar in there. 20:50 There is no excuse, 20:52 so they're talking about, are they trying to kill us? 20:53 Well, do it yourself and we can put some dates in there. 20:56 Mm-hmm. Yeah. 20:57 Man, this thing is power packed. 20:58 Exactly. 21:00 And so we're gonna blend it again. 21:01 Blend it all up. 21:15 And then we are ready for... 21:17 That's it. Yeah, that's it. 21:19 That's it. You know, 'cause normally... 21:21 I just want to make sure that every thing is mixed in... 21:22 You got everything chopped that in there... 21:24 Yeah, chopped up really well. Yeah... 21:25 So it's gonna be more of a heartier marinara sauce. 21:27 Very heartier... 21:28 Not, not your typical... No. 21:29 You know, watered down type stuff. 21:31 Right 'cause we're gonna spread this. 21:32 So we want it a little thick. 21:34 So we can, so it has a little, a little thickness to it. 21:37 Okay. All right, so excellent. 21:39 So we've the marinara sauce, we did the ricotta cheese. 21:40 Yeah. 21:42 We got the crust going. Mm-hmm. 21:44 And is that it, do we start building 21:46 these things together or what's the next thing? 21:48 We've one more topping. 21:49 One more step? Mm-hmm. One more step. 21:50 We have parmesan cheese. 21:52 We got to have the parmesan cheese. 21:53 Yeah. 21:55 You're playing games if you don't have the parmesan cheese. 21:56 Is that? So we have the ricotta cheese. 21:58 We have that, we have the sauce, 21:59 we have all it is and now, you know, 22:00 when you make a pizza, it's gonna take 22:02 some steps here, all right? 22:03 Mm-hmm. So we're gonna make the... 22:05 Parmesan cheese. 22:06 Parmesan cheese, so what's that recipe. 22:07 Okay, the recipe for the parmesan cheese is: 22:19 Is that Himalayan salt? 22:21 Let's do it. Mm-hmm. Okay. 22:22 Man, man, Evita, I think, 22:24 I thought I came to learn about pizza. 22:26 I think you just wanna me to come on 22:28 and wash dishes here, huh? 22:29 Hey, I need help. 22:30 That's all right, that's all right. 22:32 So this is crucial though, everybody. 22:34 When making this stuff, 22:35 make sure you have some help in the kitchen. 22:37 Yes. 22:38 Because it's gonna take a little process here. 22:40 But the good news is because now it's a nice raw recipe, 22:44 when you're done, you're done, 22:45 you know, not gonna wait and, 22:47 you know, for a pizza, is it okay? 22:49 Is it bubbling? You know how it is. 22:50 Yes, right. This is a done deal. 22:52 So we have that, we did the marinara... 22:55 Mm-hmm. And no we're gonna... 22:56 We did the ricotta cheese. 22:57 And now we're gonna make the parmesan. 22:59 Exactly. Let's go. 23:01 Exactly. 23:02 We have cashews, these have not been soaked. 23:04 Okay. 23:05 Because we want a sprinkle kind of parmesan cheese. 23:08 That's right. Yeah, right, right. 23:09 And you can't come up with 23:11 parmesan sauce or something like that... 23:14 No. So, so, it's gonna... 23:16 So we're using cashews... It's gonna be dry. 23:17 Mm-hmm. Mm-hmm. 23:19 And we're using the yeast flakes 23:20 'cause yeast flakes makes things cheesy. 23:21 Yes. Mm-hmm. 23:23 So if you want less cheesy, less yeast flake, 23:26 more cheesy, more yeast flakes. 23:27 Exactly. All right. 23:28 Nutritional yeast flakes now? 23:30 Yes, onion powder. Okay. 23:31 And cheese is not cheese without a little salt. 23:34 I'm telling you, have you ever tried like low sodium cheese? 23:37 I mean, it is like the worst thing I've ever done. 23:39 It's like, you're just eating fat or whatever. 23:42 The reason why cheese tastes so good 23:44 is because of the salt content, sodium content that is in it. 23:47 So this is why we encourage people to start making 23:49 their own cheese so they can know 23:51 how much salt has gone into it. 23:52 Exactly. 23:53 We're just gonna do the same thing again? 23:55 Yup. 24:03 And look at that. 24:05 Done deal, so we have our nice little parmesan. 24:07 Yeah, our parmesan sprinkles. 24:09 We're gonna just do it a little bit more 24:11 'cause we got a little more chunk, 24:12 just a little bit more. 24:14 Okay. Now we're ready to build. 24:16 So you want to do it to all of the cashews 24:17 that have been broken up... 24:19 The cashews have been broken up. 24:20 Almost like a powdery type. Exactly. Yes. 24:22 Man, there is no excuse to be buying now that parmesan. 24:24 The reason why it also tastes so good 24:26 is 'cause it's been there for so long. 24:29 It's like the most fermented cheese out there. 24:32 Exactly. 24:33 So now we can avoid it just by doing it ourselves. 24:36 So that one is dried, 24:37 so I don't have to clean it that much. 24:39 No, you don't have to clean it. 24:40 So let's get this out of the way. 24:41 All right, let me move this? Yes. 24:43 Okay. Okay. 24:45 So with our pizza crust... So we have the crust. 24:48 Yes, we start off with the ricotta cheese and we... 24:52 Oh, very nice. We just spread it out. 24:55 Man, this thing is power pack here. 24:57 Because that crust alone could be almost a meal in itself. 25:01 Now we have this ricotta cheese 25:03 that we're gonna spread out there. 25:05 Exactly. All right. 25:06 And a couple of my friends, they don't dehydrate 25:10 the bread as much and they use it for sandwiches. 25:14 You can use it for a sandwich. 25:16 Mm-hmm. Okay. 25:17 That's one of the plus and it's gluten free. 25:20 So we're just gonna use a lot of them. 25:23 Look at that. Mm-hmm. 25:24 So now we have our ricotta cheese there. 25:26 Mm-hmm. 25:28 And that goes on first, you know, 25:29 that's a little unusual. 25:31 Usually is the marinara 25:32 but we're gonna do things differently. 25:33 We're gonna use... Okay. 25:35 That's how we do, we mix it up in the raw kitchen. 25:37 We don't do everything traditional. 25:39 Okay, very nice. 25:40 So you have that going there. 25:42 And then we're gonna put the marinara on, on top of it. 25:45 Okay, so let me grab that for you, 25:46 you get your marinara going. 25:48 Okay, okay. Yeah. 25:49 Okay. 25:50 We're not gonna use it all of it, 25:52 so we're just gonna put... 25:53 You may watch out, I may take a little sample here. 25:54 But I'm gonna be patient. I'm gonna be patient. 25:57 So basically what we're doing is building the pizza now... 25:59 Exactly. 26:01 So we got the ricotta going on, 26:02 we have the marinara going on right after. 26:05 Have mercy and I don't have to wait 26:07 for this thing to cook any... 26:08 No. 26:10 Because it's already a done deal. 26:11 It's already done. 26:13 We just have to build it. Okay so we're building it. 26:16 So we have the first one was, which was the crust, 26:18 the ricotta, now the marinara and then... 26:22 And now we have extra for, extra later on. 26:25 That's right, I can, you can even make your own lasagna 26:28 out of this stuff. 26:29 This is, and you basically followed the same principle. 26:31 Exactly. 26:32 And how we do that raw as you build that there? 26:34 Yeah, and now we're putting 26:37 just straight basal leaves on top of it. 26:40 Oh, you see, she caught me off guard, 26:42 as I was looking over I saw a spinach there. 26:44 No, these are basal leaves. 26:46 Can I help out a little bit there? 26:48 Yes, you can. All right. 26:49 So we have the basal going on. Mm-hmm. 26:52 As you see I'm trying to get this thing rolling quick 26:54 and I'm getting hungry, 26:55 the basal has that beautiful smell too 26:57 and what's the next layer? The next layer, fresh tomatoes. 27:01 All right. Mm-hmm. 27:03 Tomatoes, tomatoes. And we're just gonna... 27:04 Let me just grab a couple there. 27:06 I'll just decorate my side. 27:09 And then we get that going, so we got the tomatoes 27:12 and what else? 27:14 Last that the last step here 'cause I'm getting hungry. 27:18 Okay. 27:19 Now I have a little time to eat here. 27:20 Yes. And still what? 27:22 The parmesan? No. 27:25 The Italian seasoning in it... The Italian seasoning. 27:27 And then while you do that 27:29 I'll just grab some of the parmesan here. 27:31 I hope you take a look at this y'all 27:32 because it about to go down. 27:34 As we see here, as she's pouring that there... 27:37 Mm-hmm. 27:38 I'm gonna go ahead and put the parmesan... 27:40 Parmesan on. 27:41 Oh, Mama Mia, look at this. 27:44 And then basically it's pretty much of what? 27:46 It's a done deal. 27:48 No cooking. It is a done deal. 27:49 This is why this is valuable 27:50 and I think that's why we shall all enjoy it. 27:52 Yes. 27:53 And have a good time, a complete meal. 27:55 And what do you always say, Evita? 27:56 We need to, what? Live life fresh. 27:58 There it is. Mm-hmm. |
Revised 2016-11-07