Participants: Nyse Collins (Host), Evita Tezeno, Yanira Gonzalez
Series Code: TOP
Program Code: TOP000060
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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 your truly Nyse Collins show you just how to do it 00:10 and give you something better, A Taste of Paradise. 00:31 Welcome to A Taste of Paradise. My name is Evita Tezeno. 00:35 And, you know, I love pasta. 00:38 Pasta is just one of my favorite meals to eat, 00:42 but pasta is usually refined and it's not best for 00:48 if you're trying to trim it down a little bit. 00:51 But I have a pasta just for you 00:53 that will defy all other pastas. 00:57 It is made with zucchini, and it's spicy and it's yummy. 01:02 I'm making a Red Chili Linguine. 01:05 I work at a raw restaurant 01:07 and this is a recipe I adapted from this 01:11 but I changed it up a little bit. 01:13 So let's go to the ingredients. 01:16 For the sauce we need: 01:36 So we're gonna start with the sauce first. 01:39 Real simple ingredients you can make it 01:42 in a couple of minutes. 01:44 So we're gonna start with the red bell peppers 01:46 which is high in vitamin C, 01:49 and I'll use only red bell peppers. 01:53 Well, the color was not green, 01:54 because green ones are not ripe. 01:58 So I tend to just use the red or the yellow or the orange. 02:04 And we have Braggs. 02:06 Now if you have an allergic reaction to soy, 02:10 you can... 02:11 I told you before in other programs, 02:12 you can use soaked sun dried tomatoes 02:15 and you could use the water from there. 02:17 You could also put a little salt in it for you 02:20 if you want a little salt, 02:21 so that will replace the Braggs. 02:26 And we have olive oil... 02:31 And our nutritional yeast which is high in B vitamins. 02:40 And we blend it. 02:58 So now we're going to take the spinach. 03:04 And I forgot one thing, one of my favorites, 03:07 because you know, I'm a spicy girl. 03:10 I am putting a jalapeno pepper in it. 03:19 It was only a small one. 03:22 So we're gonna take the spinach 03:25 and we're gonna just coarsely chop it. 03:29 And spinach is high in iron. 03:34 And we should eat a lot of greens in our diet. 03:38 That's one of the missing things 03:40 that we have, 03:41 and you could take the spinach and put it in a smoothie, 03:45 you could juice it 03:46 or you could eat it whole like this. 03:51 And if you remember from previous shows, 03:53 we have spiralized zucchini. 03:55 These are like noodles, look at that, 03:57 this replaces the noodles in the linguine. 04:03 And I like to cut them up a little bit 04:05 'cause they're really, really long, 04:07 so you just break them up a little bit. 04:14 Put this chopped spinach in, 04:18 your carrots, your grated carrots, 04:25 your bell peppers. 04:26 So you're getting in a lot of extra vitamin C here, 04:29 because we it in the sauce, 04:31 and we also have it in the salad 04:35 or the linguine mixture, 04:37 and we have slice green onions. 04:43 Now we take this, take the sauce, 04:49 and we just want to drizzle the sauce over. 05:00 And combine all the ingredients. 05:03 Look at the colors, this is just, 05:06 I can't wait to eat this, this is great. 05:08 And look how quick it was. 05:09 It's a very quick recipe 05:11 that you can do and take it for lunch. 05:15 Have some friends over 05:17 and this would be also a great Sabbath meal. 05:23 'Cause it doesn't require too much work, 05:24 it's just real simple. 05:28 So let's plate it. 05:35 Those zucchini noodles are really, really long 05:38 so you wanna really chop them up before. 05:44 But this just looks just like pasta. 05:53 Look how beautiful that looks, all the colors. 05:57 Now I will always say to eat the rainbow, 05:59 and you have little part of the rainbow 06:02 right here sitting in front of you. 06:06 And here we have another fresh and fabulous recipe 06:09 from the kitchen of Evita. 06:12 And remember to live life fresh. 06:22 Happy birthday to you, happy birthday to me, 06:26 happy birthday to everybody, everybody loves birthdays. 06:29 Birthdays are the best, 06:30 we all love it and enjoy it as if Nyse Collins, 06:33 because I celebrate everyday as a birthday. 06:35 But during the birthday times 06:37 there is usually something special that we have. 06:39 It's like the center piece of it all. 06:41 What do we always have when we put those candles on? 06:44 We always have the cake. 06:45 And everybody wants to live a healthy lifestyle, 06:47 but they say we have to still have some cake, 06:50 how do we do it? 06:51 So today we're gonna do something fabulously fantastic 06:55 and it's gonna be fun too, and flavorful, 06:58 it's a mouthful to ask. 06:59 We're gonna make some cake and a really good cake 07:02 so even for the kids, 07:04 they can have something healthy and tasty to eat. 07:07 But as you know, cakes are just a handful, 07:10 so I brought one of our fabulous famous bakers, 07:14 our Sanare Life baker, her name is Yanira Gonzalez. 07:18 Come on start. 07:20 We have to do our elbow bump. 07:21 We want to keep it clean up in here, all right. 07:23 Amen. 07:24 But thank you for coming and helping us out here 07:27 with this cake by popular demand. 07:29 Everybody is like, we need cake, cake, cake. 07:32 You ever notice, 07:33 you go to may be church or a special event 07:35 and it's not good until they bring out the, what? 07:37 The cake, the dessert. 07:39 Until they bring out the cake or the dessert. 07:40 It's really funny because sometimes you know, 07:42 everybody now like a padlock 07:44 we have all those good healthy food. 07:46 And then when we get down the line, 07:49 it's like we went downtown and back, 07:52 and we got everything 07:53 that has to do with sugar, sugar, sugar. 07:55 You're like, what happened to healthy food? 07:57 So today we... 07:59 There is no excuse anymore here on A Taste of Paradise, 08:02 we're gonna learn how to make some really good healthy cake. 08:06 What is it called a creamy carob cake, 08:09 there you go. 08:10 That's right. 08:12 Or creamy cake and with some nice, 08:14 what kind of topping is gonna be on that? 08:15 Carob. Carob topping. 08:17 We all are going to enjoy this, so Yanira, 08:20 you are a famous baker you know. 08:23 I'm not famous but... 08:24 She is famous, she is famous. 08:26 At our office, here people will literally call in, 08:28 "Yeah, can I order some cake?" 08:30 And reason why we're gonna show you 08:32 how to do it because Yanira, 08:33 she may be small but her price is big. 08:36 And literally she would charge you almost a... 08:38 No, no, no. 08:39 I didn't charge you, you charged. 08:42 But I had to charge, 08:44 a work woman is worthy of her hire. 08:45 Amen. 08:47 And she makes a fabulous cake 08:48 and we called to Ron and checked out 08:50 how much it cost to make a vegan cake, 08:52 and he will charge in a $150 or something like that, 08:55 so we have to make sure our sister was taking care. 08:58 So she charges almost a $100, 75 to $100 just to make a cake. 09:03 But you're gonna learn it here 09:04 where you can do it yourself, right? 09:05 I mean that's the ultimate goal. 09:07 And it's very simple and easy. 09:08 'Cause Yanira got things to do, 09:09 she don't have time to be making cake, 09:11 so we're gonna learn 09:12 how to make this creamy carob cake 09:14 with carob topping and stuff, 09:16 but actually it's not a carob cake, 09:17 this is a conventional cake, 09:19 'cause normally what kind of cake 09:21 do they use for birthday cakes? 09:25 Is that conventional one? Just conventional. 09:27 A simple one or a white one or? 09:29 Yeah, normally and it has like strawberry in there. 09:32 Strawberries and the whole word so stuff like that, okay. 09:34 And very sweet too. Very sweet, very sweet. 09:37 Now you notice people a lot of times 09:39 when we're having these cakes, 09:40 they're moving, they're like icing on 09:42 'cause it's like too sweet. 09:43 Matter of fact, I like sweet items 09:45 but if it's too sweet, my teeth starts to burn. 09:49 And so today we're not gonna have that problem 09:51 and we're gonna go, 09:53 we hope you all had enough time to run 09:54 and grab your pens and papers and stuff 09:56 because you gonna hear it once. 09:57 Anytime you hear after that, 09:59 you're gonna have to call and order it 10:00 and then you're going to bless our sister here, 10:02 amen, amen. 10:03 So here it is our phenomenal creamy carob cake recipe. 10:10 And all it is: 10:45 Whatever you have, that is what we're gonna use. 10:48 So what we're trying to do is give you some options here, 10:50 so you can work with what you have, 10:53 so we can make a nice delicious cake for that. 10:56 So, Yanira, I may be talking forever, 10:59 where do we start? 11:00 All right, we're gonna start with the flour. 11:02 Okay. We're gonna put it on that. 11:04 So we put the flour here, can I help out a little bit? 11:06 Sure, that will be great. 11:07 I'm mixing something that over needs to be mix, okay. 11:10 Right, this is the unbleached flour. 11:12 This is the unbleached flour. 11:13 Of course, it's still whole wheat. 11:14 Okay. It's whole grain. 11:16 Okay. 11:17 So you don't want the processed one. 11:18 Right or a white, white, is that white wheat flour 11:20 or something like that, okay. 11:21 Enrich and then we have the wheat flour there. 11:24 Okay. 11:25 And it's very, very quick and easy, 11:28 so we're gonna put the salt, so you can mix it really well. 11:31 So we got to mix that salt really well, 11:32 because if you don't, you're gonna be having a sweet 11:36 and then one sec, a next second or what? 11:38 A salty bite, yeah. That's right. 11:40 So you got to mix it really well. 11:41 Okay. So then we have the milk. 11:43 Now I like coconut milk. Do you like coconut milk? 11:48 Coconut milk, I grew up on coconut milk. 11:50 You forgot, I'm from the island of Brooklyn. 11:51 Oh, that's right, that's right. Sorry, bro, sorry. 11:53 All right, so we're gonna, 11:55 this time we're gonna have soy milk, 11:57 I also like the pineapple. Okay. 11:59 Pineapple makes it really nice. Pineapple juice? 12:01 Pineapple juice, yes. Okay. 12:02 So we're gonna put this in here in the middle. 12:05 So you can either use the soy milk 12:06 or even the coconut milk. 12:08 I think it will come out really rich. 12:11 And then we have the oil. 12:13 Okay. 12:14 What kind of oil here? 12:15 This is vegetable oil. Okay. 12:17 Whatever you desire but there are some oils 12:20 that are pretty strong. 12:21 So you don't wanna put them in there. 12:22 Yeah, you don't wanna be putting in extra virgin 12:24 cold-pressed super healthy olive oil, 12:28 then your cake is gonna be olive cake in the process. 12:31 All right, then we're gonna put there vanilla. 12:33 All right, vanilla extract. Not fermented. 12:35 All right, and without the alcohol there. 12:39 That's right. 12:40 And then we're gonna put the butter. 12:42 So yeah, I see you have a spoon over there. 12:43 I have a spoon, 12:45 so basically we just grab the butter here 12:46 and I'm gonna let you do that. 12:48 Now it's getting stuck in here, 12:49 should I have to use regular spoon? 12:52 No, no, it's good. You can just do it. 12:55 So we're gonna put some butter in there. 12:57 Right, okay. 12:59 And then... Mix it up really good. 13:01 I feel like I'm making bread again here. 13:02 Now, I know, but sometimes you will find yourself 13:06 having a little bit, if it is kind of, you know, 13:08 like it's not too watery, 13:12 we could add more milk in there. 13:14 Okay. 13:15 Let me see if we have some more milk. 13:17 So we have that. We don't have any... 13:19 All right. All right. 13:20 So I'm gonna open it up a little bit. 13:22 And the last thing we're gonna put 13:23 is the featherweight. 13:24 All right, the featherweight. 13:26 Yeah. All right. 13:27 This is so. 13:28 So you're gonna mix this up nicely here. 13:31 All right, so we're getting... 13:32 Yeah, we're supposed to put a little bit 13:34 more water in that. 13:35 Okay. We don't have any water. 13:38 Right there, we're in a kitchen, 13:40 we're gonna work it out. 13:41 All right, so now that that's going here, 13:44 we're gonna keep mixing this. 13:45 Right. 13:46 And so now we're gonna... 13:49 And we're just gonna grab some water, yes, 13:51 so follow along with us here. 13:55 And so watch this, 13:57 this is getting really thick here. 14:00 So you're sure or what you're gonna get, Yani? 14:04 I would actually go get a little bit of water, 14:07 I mean actually milk, I'm sorry. 14:09 There it is, there it is. 14:11 You're trying to water down my recipe here. 14:13 No, no, no. Here we go, here we go. 14:15 So we're just taking little of that milk. 14:16 Yeah, you could add as you, you know, you can see 14:18 and that is kind of thick sometimes 14:20 because of the flour, 14:21 different type of flours out there. 14:23 It will make it kind of thick, you know, so let me add more. 14:29 There you go. 14:31 All right, 'cause we're making cake bread here. 14:32 Now we got to move it fast now. 14:34 All right. Oops! There it is. 14:37 Don't we use that little mixing thing? 14:39 We can, we have one actually here. 14:42 If you want to use it, let me put this back. 14:45 Or what consistency are we trying to get to here? 14:49 You just want to make it smooth. 14:51 All right. Very, very smooth. 14:52 So it's getting smooth here. 14:55 All right, man, Yani, 14:57 this thing is a workout, this is no joke. 14:59 No wonder people just go ahead and buy cakes. 15:01 That's right, that's right. It is a workout. 15:04 But it's coming along, it's coming along. 15:05 Now I know why they had those mixers. 15:07 That's right. 15:08 But, man, this thing looks good, 15:10 now you also added... 15:11 I was gonna tell you, yeah, I was gonna tell you before, 15:14 you know, the last thing you want to add in that recipe 15:17 is the featherweight. 15:19 Is the featherweight. Yes. 15:20 Because it's little temperamental so... 15:21 Yeah, I think it's acting up right now, huh. 15:24 So, you want to mix everything very well, 15:27 and then lastly we normally put that the featherweight, 15:30 and that's the featherweight is aluminum-free baking powder, 15:34 so you know 15:35 you don't have to be feeling guilty 15:37 that you're eating something that is not good for you, so. 15:40 This is crucial because normally they have 15:42 the aluminum-free baking powder 15:43 but at the same time that still contains 15:46 what is known as sodium bicarbonate... 15:48 And a whole bunch of other items 15:49 which will go ahead 15:50 and cause little imbalance in the digestive tract, 15:52 like even sometimes with the water that we drink, 15:55 they say flavor enhance, or minerals enhance, 15:58 they add sodium bicarbonate which is a flavor enhancer 16:01 but at the same time it will cause a nice little, 16:04 nice, not a nice one but a little imbalance there 16:06 in the digestive process, 16:09 so that's why it's good to try our best 16:11 to do the items without, 16:12 and that's the, that's one of the big things 16:14 with cakes and stuff 16:15 and trying to eat a healthy cake. 16:17 And sometimes they put so many things, 16:18 things that cause it to rise or this or that, 16:21 that it makes it nice and fluffy 16:23 and taste good, 16:24 but at the same time it causes some other problems. 16:26 That's right. 16:27 So the featherweight is one option. 16:29 Is there anything else there like 'cause, you know, 16:30 featherweight is a specialty thing, 16:32 so that is one thing that we'll probably use in the show. 16:34 As you can't find that in all super markets. 16:36 Is it available in normally at specialty? 16:39 Yeah, like a healthful store 16:41 normally that's where you'll get it. 16:42 Like a healthful store, a big one. 16:44 And if they don't have it, you could actually request it. 16:46 Okay. 16:47 You know, because you desire to, you know, 16:49 bring something healthier in their store 16:51 so they actually do that for me 16:53 when I don't find something in their stores. 16:56 They'll order for me especially. 16:57 You just go ahead and request, 16:59 and look it out we have not 'cause we ask not. 17:01 So we have that we don't have the good cake 17:04 because we don't ask for the right ingredients 17:05 for the good cake, but you can do it yourself. 17:07 All right. 17:08 So now real quick, 17:10 because this cake is the special cake, 17:11 this is the birthday cake, Yani. 17:12 Yes, it is. It's not just one layer. 17:14 It's how many layers, about two layers 17:16 or you can even do three layer cake there. 17:20 So you may have to take this recipe 17:21 and double it may be. 17:23 Right, that's what I normally do. 17:24 Oh, man, if we do double of that 17:26 I've been flexing over here. 17:27 You know what I mean, this thing is... 17:28 That's right, that had been worse, yeah. 17:30 This thing is... This is serous business. 17:31 So you already went ahead and put a little oil and then? 17:34 Just pour it in. 17:36 Oh, man, this is the real deal here. 17:39 All right. Let it go. 17:42 This is gonna be a big one. 17:43 We can probably even use this for two now or I guess... 17:47 No, actually it's exactly, it's exactly one. 17:49 Oh, okay. Exactly one here. 17:51 So if you want another layer on the cake, 17:54 then you just have to make this again, 17:55 or if you got one of those machines. 17:57 Yeah, that's actually easier. 17:59 You can just double the recipe and... 18:00 And then use a bigger cooking pan, you know, so. 18:03 A cooking pan as well, okay. Okay. 18:05 So I'm gonna put this here, so how would that look? 18:08 We'll take that, we put that in, 18:10 in the oven here. 18:11 Right. Okay. 18:13 And then you already have one that's made for you, all right. 18:17 Okay, here is one. 18:19 That's how we would come out there, 18:22 so this is a nice little one conventional cake 18:24 or little layer of the cake that you have here, 18:27 very simple, easy, tasty, I'm sure as well. 18:31 It is. 18:33 And then you build on that, 18:34 so then you'll take like two of them and make that so. 18:37 We're gonna stop the building process here. 18:39 It looks like you got a little crispy on one side. 18:42 Well, you know sometimes 18:43 this is another thing when you bake. 18:45 It's nice to have a nice oven, but you know, 18:48 always have a nice oven, you know, 18:50 so this one actually kind of bake in 18:53 on the side more than in the middle, so. 18:55 Okay. 18:56 But it's still good, it's cooked, you know. 18:57 Okay. You know, so that. 18:59 We're gonna work with that, 19:00 and so now we're gonna do the frosting. 19:02 We're gonna do the frosting, yeah, that's the sugar. 19:04 And you already, I think have that sugar 19:06 already mixed in with the flour there. 19:08 Right. 19:10 And this is one of the sugars that we use 19:11 'cause lot of people they want to avoid 19:14 excess sugar there, and so what is this? 19:17 This is an evaporated cane juice crystals. 19:20 All right, so it's really simple item. 19:23 You can find this at major stores. 19:25 At Wal-Mart, yeah. 19:26 All right, you know, so there's major stores 19:28 all of the different brands of supermarkets 19:30 and markets out there. 19:32 This is evaporated cane juice crystals, 19:34 all right, you can use this. 19:36 This you already had there with the flour 19:38 already mixed in so, 19:39 just go ahead and get that rolling early. 19:41 Then we're gonna grab some of the items here 19:43 and I'm gonna clean up while you get the frost 19:46 because you cannot have a cake here 19:48 without a good frosting. 19:51 And sometimes many frostings are just like overly sweet 19:54 or there's just something it's not right with them, 19:56 so now that you don't have to complain anymore, 20:00 because you can make it yourself. 20:02 Really simple and easy. 20:04 Hope you all are following along 20:05 because we're about to build the cake here. 20:07 And you will not have any excuse 20:09 why you can't do it, so you're gonna... 20:10 Oops, there it is, got to be quick, will you? 20:12 Sorry, all right. 20:13 So now we're using the same sugar 20:15 that you were just talking about. 20:17 Okay. 20:18 Now for me just to save some money what I did, 20:21 I put it on the blender and I made it powder. 20:24 All right, so you... 20:25 So I didn't have to buy the powder, 20:27 because if you buy the bag, it's more money. 20:30 This is true, 20:31 because we'll look at little recipe here, 20:33 real quick. 20:35 This is the creamy carob frosting 20:37 or something like that. 20:38 Simple recipe on how you can make 20:40 your own icing or frosting for your creamy carob cake. 20:43 And all you need is: 21:10 All right, so real simple and you just saved us 21:14 a whole bunch of money 21:15 'cause normally when you buy a cake 21:16 or when you make cakes, you buy the sugar, 21:19 then you buy the powdered sugar, 21:21 so we take that 21:22 same healthy evaporated cane juice crystals 21:24 not brown, not brown... 21:26 No, not brown. 21:27 Sugar or something like that, and you just blend it dry. 21:29 Right, right. Blend it dry. 21:31 So... 21:32 'Cause you know, the brown sugar what it is, 21:34 you know what it is, right? 21:35 It's actually enriched sugar with molasses. 21:40 So it's very white sugar with a little extra molasses. 21:41 Molasses. Yeah, that's right. 21:43 So... 21:44 All right, so we're gonna put these in here. 21:46 Okay, so we've taken that better than cream cheese. 21:49 Oh, man, I think it's thick here. 21:51 Looks like I want to just put some of that 21:52 on a bagel real quick. 21:54 We grew up eating bagels, okay, and then... 21:56 All right, we're gonna put the butter. 22:00 Now you see me, I' m trying to get everything out of this. 22:02 This thing wasn't cheap, all right. 22:04 Actually that's what my mom would do. 22:05 Yeah. This wasn't cheap, so. 22:08 We got to just throw everything, yeah. 22:09 So we're gonna take it all of that out of here, 22:11 take a piece of bread 22:12 and make sure you get your money's worth, all right. 22:14 And then what else? 22:16 All right, let's put the vanilla, 22:17 we're gonna start mixing that already. 22:18 All right. All right. 22:20 Let's put the vanilla. We got the vanilla going, next? 22:22 There you go, let's put the carob. 22:25 A carob. This is our... 22:26 Whoo! Nice little... 22:28 So this will give us like a little chocolaty 22:31 frosting icing type? 22:32 Right. 22:33 So now, we're gonna put the sugar, 22:35 we're gonna slowly add it in there 22:37 as you're mixing it. 22:38 Okay. There you go. 22:40 This is serious. 22:41 So let's say because I'm not a super fan of chocolate. 22:46 What if I want it like lemon? 22:48 Yeah, you could just take the carob off 22:50 and then just add more lemon. 22:52 All right, so it's just like lemon essence 22:54 or something like that? 22:55 No, actually straight lemon juice. 22:57 Oh, just lemon juice, 22:58 and then I could have a lemony... 23:00 Right, frosting. 23:01 Frosting. That's right. 23:03 Or even some of the, you know, the skin of the lemon 23:07 a little bit, you know. 23:08 Yeah, you could do that. 23:10 Any flavor that you desire really. 23:12 You just follow this with simple recipe. 23:14 Man, it looks like flour, 23:15 this is really like powdered sugar. 23:16 Okay. There you go. 23:19 Now mix it really well. Watch it now. 23:21 It's coming here, you go, it's coming. 23:23 See how beautiful, it's nice and creamy. 23:26 You just got to put a little oomph in it. 23:28 That's right. 23:29 And it's already like, this is serious. 23:33 And you go. So you mix that up nicely here. 23:36 Yes. You're pretty much done. 23:38 Look at how beautiful that is. Get out of town. 23:41 All right, so let's get the, our finished product. 23:46 Okay. 23:48 So we have a second one, we're gonna build it. 23:53 All right, so. Here you go. 23:56 Let's put it up here already, so. 23:58 All right. 23:59 So what do I do, I take this off of this here? 24:01 Yes, just turn it. 24:05 This is a heavyweight here. 24:08 This is how you know you have good cake, 24:10 when it's so heavy, you have to think twice, okay. 24:14 And then we have that second layer 24:15 or we can do one layer, or just we'll do two. 24:17 We're gonna do two. 24:18 But we're gonna layer, 24:20 we're gonna put the frosting in the middle. 24:21 All right, So I'll follow you leading, 24:23 I'll start cleaning up here. 24:24 So you started with one layer there, 24:26 then you gonna put the frosting. 24:28 That right. 24:29 So all we gonna do just add it, very simple. 24:33 You could have your little... 24:35 Yeah, so you have that little line 24:36 that goes in between the cakes 24:38 when you have the cakes and they're like this, 24:39 so matter, we're changing the name of this thing, 24:41 this is gonna be called 24:43 by the two level creamy carob cake, 24:47 or yeah, you know what it is. 24:49 All right, do you want to get the other one, 24:50 the other layer please? 24:51 Okay, so the other layer here. 24:53 It should be, yeah. I'll just bring that out. 24:54 Now you could put it on top. There you go. 24:59 Now you know what you could do too, 25:01 like if you have some strawberries already cooked, 25:04 you put them in the middle. 25:06 Oh, so you slice the strawberries thin 25:08 so before you put this one on, you slice the strawberries, 25:11 you put it in there or you could take pineapple. 25:13 That's right. 25:14 Crush up the pineapple and hopefully a sweet, 25:16 if it's not sweet throw in some agave or something 25:18 and you put... 25:19 Oh, man, forget it. 25:21 This show is now the cake baking show, 25:24 because I'm thinking of all the ideas 25:26 that we can get, 25:28 get really working with this one. 25:30 So we layer that on and then like I said, 25:33 if you want it, oh, you can even have 25:34 different color frosting or icing. 25:39 That's right. That's right. 25:40 You can just do one without the carob. 25:42 With the lemon, the vanilla. 25:43 With the lemon or vanilla, or you could probably do one 25:45 with carob, one with lemon. 25:47 That's right. This is dangerous. 25:49 So you're coming up with many ideas, 25:51 that's good, that's good. 25:52 It's about to get out of control up in here. 25:54 So this is a simple cake. Very simple. 25:57 Have mercy, have mercy. 25:59 So you just, and you can put it on heavy 26:01 'cause the stuff is good, amen, amen. 26:03 But of course you want to be temperate. 26:05 And of course moderate, yeah. 26:06 Yeah, I got a little intemperate here, 26:10 but I'm really excited that now we have 26:11 a simple way to do this cake, it will be healthful for you, 26:16 even a sugar that you have more vitamins and minerals 26:19 'cause it's just a cane juice that's been evaporated. 26:21 That's right. 26:23 The butter that we used on it is a healthful butter 26:26 and if you watch one of our other programs, 26:28 we even showed you how to make butter 26:30 from simple things like cornmeal. 26:31 Do you think we could probably use that? 26:33 Cornmeal or corn, yeah. 26:34 Because we did it with a cornmeal 26:36 and a lot of coconut, 26:37 so you can even do that, 26:39 and most cakes are loaded with what? 26:41 Eggs and sugar, and milk and all of this, 26:46 this man, when you have a slice of this, 26:48 it's like eating fantasy or something like that, 26:53 because you know, why it's so crucial, 26:54 because a lot of times when we eat the cake, 26:56 we're like, oh, man, I know, it isn't good for me, 26:58 but give me another piece. 26:59 And we're thinking about how many miles 27:01 we have to run or walk tomorrow. 27:02 But now you don't have to worry about that, 27:04 you can do it yourself. 27:05 And can you have seconds? 27:07 Yes, you can. 27:08 Amen, I'm taking the whole thing with me. 27:10 Now you can stop here, but Yani, you have one 27:12 that you went ahead and fixed up nicely. 27:14 I'm just gonna keep this here and so you see how you can... 27:18 Kind of decorate, be fun with that you know. 27:21 Decorated, spruced it up. Oh, my... 27:23 It's not always like a same pattern. 27:24 This is the real deal right here. 27:26 So you have this one here, this is just the normal one 27:30 and this one which is the special one. 27:32 Now you all notice I didn't say fake one. 27:35 This is normal and it's extra special. 27:37 When you make this cake, just put it out there, 27:39 don't be like this is the fake cake, 27:41 this is one that we've learned on A Taste of Paradise. 27:43 We normally do that, yeah. 27:44 Give it a try, 27:46 kids are not gonna play around with that, 27:47 they'd be like, don't give me the fake stuff, 27:48 just give me the real stuff. 27:50 But now you can say, man, 27:51 here is the cake that we made, 27:52 put a couple of things happy new day to you, 27:55 happy new day to you, 27:57 and enjoy your birthday or any celebration healthfully. |
Revised 2016-11-14