Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000061
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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 00:08 show you just how to do it 00:10 and give you something better, 00:12 A Taste of Paradise. 00:31 Welcome to A Taste of Paradise. 00:33 My name is Evita Tezeno, 00:35 and you know what I love deserts. 00:38 I love sweet stuff 00:41 and I am making a fabulous recipe for you today, 00:45 but you know what? 00:47 I need somebody to do some heavy lifting for me. 00:50 I can't do this recipe all by myself. 00:52 Again, I have my friend, Nyse Collins. 00:55 Hey, Evita how is it going? 00:57 I see you got on gloves I get an elbow bump. 00:59 What's happening here? 01:01 You need some heavy lifting. 01:03 Yes. 01:04 This is supposed to be a desert 01:05 I know deserts is good but heavy? 01:07 Yeah, it's heavy. 01:09 Actually, you know what that's probably a good idea, 01:11 you know what? 01:12 Dessert is good when it's heavy. 01:14 Yeah. Yeah. 01:15 I remember, I tell you this real quick. 01:17 I was at this wedding and they were making this, 01:21 you know, for a reception 01:22 they have like a vegan cake, 01:24 I mean that thing was heavier than a meal 01:26 that I had I mean, 01:27 you know it was vegan it was rough in and out, 01:30 you know what I mean. 01:31 But it was still good. 01:32 And sometimes, 01:34 we have all these fluffy type deserts and stuff like that. 01:36 Which they taste good 01:37 but of course another problems and stuff. 01:39 But you mentioned something 01:41 as we were chatting a little bit, 01:42 this heavy because you call it a sweet what? 01:45 Strawberry pie. 01:46 Sweet strawberry pie, yeah. 01:48 And it's almost, almost as good 01:50 as the real, real thing sweet, 01:53 me-- sweets, you said it meat? 01:56 Yes, sweet meat. Sweet meat. 01:58 Yeah, Evita, Evita was sharing me a little while about 02:01 she works with a couple of doctors and stuff, 02:04 and he was saying that, "Deserts are like--" 02:05 Sweet meat. 02:07 Sweet meat to them and so-- 02:09 We want you to enjoy 02:10 'cause some people go crazy, you know, 02:12 like what the meat eating going like this, 02:13 that's how they do it with deserts and stuff as well. 02:15 Exactly, exactly. 02:16 But I'm definitely, definitely glad to be here 02:19 and give Evita a little hand here today. 02:21 Everybody's talking about A Taste of Paradise 02:23 not Nyse Collins but Evita Tezeno. 02:25 So, Evita, what we're making some, 02:27 sweet strawberry something, something? 02:29 Sweet strawberry pie. 02:31 Sweet strawberry pie, 02:33 now strawberry is a phenomenal 02:35 we'll probably talk about that a little bit later here, 02:37 of the benefits of the strawberry. 02:40 But, you know, 02:41 'cause I always know about the strawberry cakes 02:44 and all of these things and I always ask myself 02:46 I wish I could have something that is healthy 02:49 and sweet at the same time. 02:51 Well, you got it today. 02:53 You got it, huh? 02:54 Now but here's is a thing. 02:55 Yeah. 02:57 I noticed there's a couple parts to this recipe? 02:58 Yes. Yes. 02:59 How many parts are we gonna break this into? 03:01 It's two parts. 03:02 It's the crust and the filling. 03:03 The crust is crucial now. 03:05 The crust is, 03:07 you know most, 03:08 this is like a cheesecake recipe, 03:10 kind of sort of kind of, like a cheese cake 03:12 and most crust are ground crackers 03:14 and they have all that sugar in it. 03:16 This is made out of nuts and dates. 03:18 So this isn't actually healthy 03:19 so there's nothing wrong with going 03:21 and getting a little extra part of that crust. 03:22 Yes. 03:23 And, you know, what I notice 03:25 or like just sometimes watching people 03:26 when eat sweets and stuff like that 03:28 even though everybody loves icing 03:29 they usually move the icing off 03:31 and they always like to get to the cake of it all. 03:34 So we don't have to worry about that 03:35 this is gonna be something, 03:36 that's gonna be tasty delicious 03:38 and the crust is actually good for us. 03:39 Exactly. 03:40 It won't add on any extra blessings in it. 03:42 It won't. 03:43 Any extra blessing so we don't want that to happen today. 03:45 So-- 03:46 But it'll add a little extra bless, 03:48 if you eat the whole pie. 03:49 Oh, if you eat the whole one. 03:50 You don't want to do that. 03:52 So, ladies and gentlemen, you heard it, you heard it. 03:53 Do not over indulge 03:55 but at least we can have seconds. 03:56 Yes. 03:57 Guilt free seconds enjoy it and enjoy it so. 04:00 We can learn how to make this crust. 04:02 Now you do it specially, 04:03 you see 'cause people who watch the program 04:05 they see that when I make some crust, 04:06 I go ahead and make it 04:08 and then I bake it a little bit. 04:10 But you're doing a special one. 04:11 You don't even have to bake this. 04:13 You don't even have to bake this thing. 04:15 This thing this is the real deal. 04:16 So you don't have to wait. 04:17 Don't worry about it. 04:19 Go ahead and enjoy it 04:20 and how are we going do it so what's the crust called? 04:24 The crust is started out with the almonds. 04:26 So the almonds, 04:27 so we're gonna see a simple recipe 04:28 for ya'll almond is crucial. 04:30 Yeah. 04:31 As Evita said, the sweet strawberry pie 04:33 and the crust, Evita. 04:47 Himalayan salt all right that is good 04:50 so we have the almonds. 04:51 Yes. 04:53 That you're gonna, 04:54 these are raw unsalted of course-- 04:55 Raw unsalted almonds and we start of with a-- 04:57 You even, you even have the skin on that. 04:58 Yes. 05:00 Now, they're gonna cause any problems? 05:01 No problems at all. No problem. 05:02 It's always good to have-- 05:04 The extra fiber. 05:05 Get that little extra fiber going on 05:07 so it's always good to. 05:09 So probably keep the skin on. 05:10 Yeah. I mean-- 05:11 Or you know what? 05:13 When I make almond milks sometimes, 05:14 I soak the almonds and I take the skin off. 05:16 As simple as that. 05:18 Yeah but it just depends on, you know. 05:20 Yeah, somebody pour a hot water on it 05:22 or as you said. 05:23 You just soak it. 05:25 Soak it over night or something 05:26 and it'll go it'll flip right off. 05:28 How do you get this skin of the almonds? 05:30 I say, "You got to scrape it, scrap each one." 05:32 You know what I mean, 05:33 but it's actually much easier as Evita said-- 05:35 It's much easier. 05:36 All you have to do is soak it a little bit. 05:37 Yes. 05:39 So we got that almonds-- 05:40 And we're gonna put our little salt 05:42 and the salt always balancing, balances the sugar. 05:43 Right. Yeah. 05:45 That's crucial. Yes 05:46 When you look at a lot of sweet items 05:48 you'll always notice that 05:50 they also come with a lot of salt, 05:53 the salt actually brings out the sweet flavor. 05:55 You know what I mean. 05:57 So go ahead 05:58 and that's why you not have to worry about this one 05:59 because, you're doing it yourself. 06:01 Exactly. 06:02 So we're gonna blend the dry ingredients first. 06:04 Before we put the wet ingredients in. 06:05 Okay, so. 06:26 What you actually made was almond flour. 06:28 It's almost it's almost like almonds flour. 06:31 So a little bit less, 06:33 it would have been almond meal. 06:34 But if you do it, 06:36 I guess it's a little almond meal right now. 06:37 Yes, it's like it's like almond meal, 06:39 it's like a little chunky. 06:40 Look at that, 06:42 so you can make your own flour very simple 06:44 and easy to make you don't have to worry about it, 06:47 you just get the almonds and you just blend it up 06:49 until it's nice and floury. 06:51 There you go. 06:53 All right and then? 06:54 Okay and we putting, so, you know, 06:57 most pie crusts have a little fat in it. 06:59 Oh, a little. 07:00 And this is a little fat. 07:02 They got the long and short and all that stuff... 07:06 So we're putting a little coconut oil 07:08 and coconut oil is fabulous. 07:10 It's good for, you know, memory. 07:11 Yeah. 07:13 Coconuts are fantastic, 07:15 actually I was working with one, one young lady 07:18 she was having major like back pains and stuff. 07:20 And what they find is coconut is very good for the muscles 07:23 and the bones also, so we encourage her 07:25 when she's making her cereals 07:26 put some unsweetened coconut flakes in there 07:29 and you can use a little bit of coconut oil of course 07:31 like with everything you don't want to overdo it. 07:33 So go ahead and enjoy the coconut 07:35 and you know what the coolest thing about it is 07:36 that many people really don't understand is 07:38 that it actually doesn't even increase your, 07:41 your cholesterol, Why? 07:42 'Cause coconut does not have cholesterol, 07:45 so go ahead and enjoy it but of course in moderation. 07:49 In moderation you know they say, 07:51 "Where does Cholesterol from?" 07:52 Something that has a liver or is related to a liver. 07:54 Now the coconut doesn't have a liver so, 07:57 as a result you can enjoy the coconut 07:58 maybe the flakes or the coconut, 08:01 the water and all that stuff. 08:03 But don't overdo it 08:04 and even a coconut oil is a good option as well. 08:07 That's cool. Exactly. 08:08 So we want to process this a little bit more. 08:17 And you know my sweetness of choice is always dates. 08:21 All right. I love dates. 08:22 So I though, you're gonna pull out 08:24 some raw sugar and stuff like that, 08:25 she said, "Just give me the dates." 08:27 The dates are fantastic. 08:29 I call this nature's candy. 08:30 What? 08:31 There it is, right there it has even a little rapping on. 08:34 I'll tell you this real quick I remember, 08:35 I was talking about the coconut 08:36 that help the lady with her back as well. 08:38 But dates also is good when a long time ago 08:41 when I used to be young before you all were around. 08:45 I say, I have a little greys right there. 08:46 Before you were around I used to not like dates, 08:49 because they look like water bugs or cockroaches 08:52 and I hated those things long 08:54 when we used to go down to the islands 08:55 in Trinidad and Jamaican 08:57 and stuff and these things will be flying 08:58 and I'm like, 09:00 why are people eating those things 09:01 and it was actually the date 09:02 so I didn't like it at first 09:04 but then when I tasted it for myself. 09:05 This thing was amazing, amazing. 09:08 So, you're right that's nature's candy. 09:10 It's nature's candy. 09:12 And you don't have to worry about the wrapper 09:13 or whatever like that. 09:15 You just eat it all up. 09:16 No. Okay. 09:17 It's just nature's candy. So we have the dates. 09:19 And I have a little vanilla extra 09:20 but you know you can use almond extract 09:21 if you want or you can just leave it out 09:23 it's just a pinch it's whatever you want. 09:24 So vanilla almond 09:26 and these are the alcohol free ones of course? 09:28 Of course, of course 09:29 you make sure that you read your labels 09:31 because a lot of the vanilla extract has alcohol in it. 09:50 Now we have pie crust. 09:52 Wow there you go as simple and easy as that. 09:55 Now I kept a little bit of the coconut oil. 09:58 And this, you know, 10:00 if you remember 10:01 when people make pie crust they have to-- 10:03 Yeah, you always have to grease it-- 10:05 Grease it yes. 10:06 So this is kind of your grease. 10:09 So, let's throw a little grease 10:11 even though we're not baking it or whatever 10:13 'cause we're going on a raw route here today. 10:14 But you can put just 10:16 a little bit there to line it up. 10:17 Yes, so don't want it to stick. 10:19 This is true. This is true. 10:20 So, we have that you have that same coconut 10:23 because I was looking at that 10:24 I'm like we're in a recession Evita you wasting coconut 10:27 but Evita had a plan. 10:29 I had a plan. 10:30 Now you know why I'm here today. 10:32 You see I got to learn some things here, 10:34 because Evita's the chef the chef of course. 10:37 So we'll take that crust there. 10:39 Yeah, and just. 10:41 Yeah. 10:42 Let me grab that. Thank you. 10:44 I'll take that and I'll take this. 10:46 Gotta get my hands dirty say, I did something here. 10:50 And we're going to just press it into the pie crust. 10:55 Okay. 10:57 So we'll just we'll just do that as simple as that. 10:59 So normally people would use like 11:01 you said the store bought ones. 11:03 But you don't have to do that anymore. 11:05 You can actually make your own as Evita mentioned here 11:08 because of the store bought ones 11:10 will have sugar in them and a whole bunch of other 11:11 items that probably are not the best thing for you 11:14 but, this one we put stuff 11:16 that's actually going to be healthy 11:18 and helpful for you. 11:19 Sometimes people even stop right here, Evita, 11:21 and actually eat the crust, alone. 11:24 You can. 11:25 You can even make a little candy bar out of the crust. 11:27 You can, you can 11:28 because it's just nuts and dates. 11:30 It's fruit and nuts that's all it is. 11:32 You can't beat that fruits, grains, and nuts, and veggies. 11:36 I had a chef on, on the show 11:38 and he was singing a song 11:39 Fruits and grains and vegetables, 11:41 nuts and seeds is all I need 11:43 It tastes so good to me, 11:46 let's not, let see if I can get this right. 11:48 Let's not live to eat but let us eat to live. 11:51 Exactly, exactly. 11:52 So, this is gonna actually help us eat. 11:55 And we're going to live better as a result of this, so. 11:58 And you see. 12:00 You don't have to sacrifice taste 12:02 when you eat healthy. 12:04 That's you know most people say, 12:05 "Oh, everything's gonna taste like cardboard." 12:09 This does not taste like cardboard. 12:11 Yeah, yeah. 12:12 And you've had some of my food. 12:14 So you know. 12:15 I've had too much if you can't tell, 12:16 you see those extra blessings here. 12:18 This is why I stay away from Evita's show, 12:20 'cause it's so good I eat too much, so. 12:23 But as a result that is very important 12:25 because many times people say, 12:27 "Oh, healthy lifestyle, healthy food 12:29 and all that stuff it tastes like this 12:31 or it tastes like that 12:32 and that is not, not true. 12:34 It's not true. 12:35 And when people say that I know they haven't been either 12:37 following the recipes at Taste of Paradise 12:39 'cause all the food here tastes good. 12:41 Amen. 12:42 Or whoever's cooking for them can't cook. 12:44 So that's why you need to tell them to tune 12:45 into Taste of Paradise, 12:46 so they can learn for themselves 12:48 and make some good healthful, 12:50 tasty delicious food that is not a bad thing to eat. 12:55 So while you were talking I have finished the pie crust 12:59 and it is just real, real simple. 13:00 Do we need this anymore? 13:02 We are done with that. 13:03 Okay, so let me move this out of the way, all right. 13:06 Yes. 13:07 So we have the pie crust going. 13:09 Yes, now you can leave it just like this. 13:11 Okay. 13:13 Or you can stick it in the freezer so it can sit. 13:15 Wow. 13:17 Yeah, you could do that. 13:18 It just depends on what you want. 13:19 You see 'cause normally on my side of the show 13:22 I would actually stick it in the oven 13:24 or whatever but we got to keep it fresh. 13:26 We're gonna live life fresh here today, so. 13:29 And for those who were tuning in for something cook, 13:31 we can hang out on the raw side today, all right. 13:34 So, we're gonna all do it right here today, 13:36 so you can either put that in the freezer or-- 13:39 I'll just use it just like it is. 13:40 Just get it rolling, just get it rolling. 13:41 So let me move this out of the way. 13:44 Now we're not going to stop there. 13:46 No, we have the filling. 13:48 Yeah, 'cause this is suppose to be. 13:50 I'm looking for the strawberries. 13:51 I thought the strawberries gonna end up in the crust 13:52 or something like. 13:54 No, no, no. 13:55 But we're gonna need some strawberries going, so. 13:57 What's the filling or the recipe here for the filling? 13:58 Yeah, okay. 14:00 The recipe for the filling is. 14:30 Look at that looks good, this is amazing. 14:32 We're going to keep this thing rolling here, so. 14:34 Okay. 14:35 While you're doing that you know I'm here. 14:38 I've got to get my hands dirty with something. 14:39 Okay. 14:40 So I went ahead and got most of those items that you said. 14:42 What about the blender? 14:44 Oh, my bad, my bad. 14:45 Here's the blender here you got to have the blender. 14:47 All right. All right, great. 14:48 So we have the blender and we have now our strawberry 14:51 this is our strawberry filling yeah? 14:52 Yes. 14:54 So is it on ready to go. 14:55 All right. It's about to be. 14:57 'Cause you know I need you to do my heavy lifting for me. 14:58 She's putting me to work guys she is putting me to work. 15:01 I got my hands full here. 15:03 So I'm a get this rolling. Okay. 15:05 And then, we're gonna make sure that's on. 15:09 Okay, yes, yes. 15:10 Ready to go? 15:12 It's good. Okay. 15:13 So we're gonna blend these ingredients, 15:15 we're gonna blend these ingredients. 15:16 Okay, 'cause we have to make that filling. 15:18 Now this is vital, this is vital, 15:20 you can have you can have a phenomenal crust, 15:21 but if your filling is off. 15:23 You're not going to be filled up. 15:25 You know what I means, so. 15:26 And it won't taste good. 15:27 And it won't taste good, so. 15:29 And you know what? 15:30 One of the reasons 15:32 why we really strive for perfection in cooking 15:33 because we want to be a blessing to others 15:35 and we want to teach other people 15:37 that eating a healthy lifestyle you can enjoy flavorful food. 15:41 Come on now, 15:42 somebody, somebody preaching here, amen. 15:44 Amen. 15:45 Hallelujah pastor. Amen, amen. 15:47 Hallelujah, look at you. 15:48 Okay, this is the cashews that have been soaked overnight 15:51 and it makes the recipe creamy. 15:55 So we have the cashews, 15:57 cashews are booming out with some magnesium. 15:59 Yes. 16:00 And magnesium is necessary as we all know here. 16:03 What it does is it relaxes the muscles and stuff. 16:06 So, ladies who are just having a little pain's 16:09 and stuff like that 16:10 they can use a little bit more cashews 16:11 'cause it relaxes the muscles, 16:13 exactly a person who has high blood pressure 16:15 as well, they can use a little bit more cashew 16:17 because of the magnesium that it contains. 16:19 So you have a little gradual decrease there 16:21 in blood pressure. 16:23 One lady called us she said, "The program doesn't work, 16:25 the cashews don't work." 16:27 I said, "Why not? 16:28 She says, "My blood pressure has gone up 16:30 since I've been using cashews." 16:31 and I said, "Excuse me." 16:33 I said, "Ma'am, how long have you been using it?" 16:35 You know what she said, "Two days." 16:37 I'm like have mercy so, 16:39 I ask one other quick question. 16:40 "How long have you have blood pressure?" 16:42 You know what she said, "Twenty years." 16:44 And she expects this thing to turn around 16:45 just like that in what two days. 16:47 So I said, "Let's go a little prophetic here with me." 16:49 And in the Bible you know year is like a day right. 16:52 So I said give it at least 20 days 16:54 and you know she started to follow plan 16:56 and she gave it about 20 days, you know, 16:57 of course, exercise and I'm praying 16:59 'cause that's where the healing comes from 17:00 and using the cashews and almonds 17:02 and you know following 17:04 some of the recipes that you see here. 17:05 And you know what happened after like day 11 17:07 her blood pressure started to drop 17:09 and it came back down to normal. 17:10 You know her doctor said, 17:12 "Please, hold off on that medication." 17:14 Wow. 17:15 Look at that, just, 17:17 just by eating a strawberry pie, 17:20 who knows, but the cashews are very, very good. 17:22 So now, the food will actually be your medicine. 17:26 But you know when you try medicine it's like, 17:28 it tastes nasty but now this will be good food 17:31 that tastes good and is good for you. 17:34 And that's what a Greek philosopher, 17:35 Hippocrates that's what he said. 17:37 "Let thy food be thy medicine 17:38 and let thy medicine be thy food." 17:40 Come on, now can I get some medicine 17:42 please I'm not feeling well here today. 17:43 Let me get a slice of this medicine. 17:45 All right. 17:46 Okay, we have agave 17:48 and we could use maple syrup or honey. 17:51 If you, yeah. 17:53 'Cause some people you know they can't take agave. 17:55 Yeah. Yeah. 17:56 We have lemon juice. Okay. 17:59 And lemon juice gives it that, kind of, tart, you know, 18:03 cheese cake has that, kind of, tartness to it. 18:06 And agave doesn't affect the blood sugars as much like-- 18:10 The honey and the different items. 18:11 Exactly. 18:12 So, you all can enjoy that. 18:14 And this is just a little pinch of salt. 18:16 Sea salt there Himalayan-layan-layan. 18:20 The vanilla extract and you can use almond 18:21 if you don't want to use. 18:23 Yeah. Yeah. 18:24 We have the strawberries. 18:27 All right, so I'm just grabbing some of this stuff. 18:32 It is the only thing now, Evita is gonna give me 18:34 where she'll have me wash all these dishes. 18:35 Good thing we've-- Now you know-- 18:37 A team here to help out us. 18:38 You forgot my spoon. 18:40 I forgot the spoon? 18:41 Yes, so I'm gonna have to-- 18:42 Let's get busy, 18:44 we're in the kitchen y'all sometimes, 18:45 people try to be pretty or stuff like that, 18:47 but you know when your in a kitchen you make a mess, 18:48 stuff is all over the place and stuff. 18:50 So enjoy it. Just go ahead. 18:52 Just make sure it's clean amen. 18:53 Don't be, you know doing all kind of crazy stuff 18:55 and then trying to cook my food 18:57 that's why when I go to people's house 18:58 they'll be taking shortcuts. 19:00 We know when we take shortcuts at home and when, 19:02 when it's time to bless the food, 19:04 I say, "Extra blessing. 19:05 And thy Lord and in the of name of Jesus. 19:07 You know what these people do, you know the hygiene habits 19:10 I know it's good but just in case 19:11 they did a little sneeze in the area. 19:13 I need angles to protect this food." 19:16 That's why everybody would like, "Amen." 19:18 And I'll still be like this, so. 19:20 Well, can you hand me a napkin. 19:21 Yeah, let's get that going. 19:23 Yeah, yeah. So there we go. 19:24 Oh, thank you, thank you dear. 19:26 See I already have it ready. 19:27 Oh, yes. Great. 19:28 And so we have our almond milk 19:30 and I showed them before 19:31 that you just mixed a little water 19:33 with the almonds. 19:34 And you could either use it like that, 19:36 but I like my I'm a purist. 19:38 So I like it strained. 19:40 So I just do it through a cheese cloth. 19:42 Oh, okay. 19:43 So you can do it in that way as well. 19:44 Yeah, yeah exactly. 19:46 And that's cool because now you don't have to go to a store 19:47 and buy almond milk anymore. 19:49 You can make it yourself. 19:50 You can make your own almond milk. 19:51 Like, literally I don't think people realize 19:53 just by watching some of these recipes on our show, 19:54 we've done the calculations each family 19:57 a family of about four, 19:58 when they follow some of the simple things 20:00 can save 3- $4000. 20:03 I mean just like a pound of cashews 20:05 let's just estimate real quick while before we do this. 20:08 A pound of cashews is about how much? 20:10 About seven, eight, nine, let's say, it's a bad season. 20:14 Let's say ten dollars right. 20:15 That one pound of cashews 20:17 when you do the milk depending on consistency 20:19 that you like will probably yield you 20:22 about two gallons. 20:24 Exactly. 20:25 Now how much is about a half a gallon of almond milk? 20:27 It's about-- 20:28 It's like 3- $4. Three, four. 20:30 In New York we're paying $5 20:32 and stuff like that, it's crazy. 20:33 So let's just say four dollars or for half a gallon. 20:37 It will take for half a gallon to make two gallons right. 20:39 Exactly. 20:41 So 4 by how much 4 is 16, 16, 20:45 y'all I hope you are getting this. 20:47 $16 when I could've just bought 20:50 a pound of almonds or cashews, 20:53 for about seven, eight dollars and it's actually cheaper. 20:57 Like, I'm telling you this, 20:58 this healthy lifestyle that we share with everybody here, 21:01 The Taste of Paradise this, 21:03 this is food ready for the time of recession all right. 21:07 And, and-- 21:09 So it's actually cheaper. 21:10 And if you buy it in the store it has been processed. 21:13 Yeah, it gone through so many different other steps 21:16 and it has a little preservative in it. 21:18 This will not have any preservatives. 21:19 I know have you ever looked 21:20 at the ingredients on I'm like-- 21:22 It's like a paragraph. 21:23 How hard is it to make milk? Yeah. 21:25 You just take the almonds, 21:26 what was it, almonds and water. 21:27 A little sprinkle of salt or sweet nut and bam! 21:29 You already have your milk. Exactly. 21:30 So go ahead ya'll. Exactly. 21:32 And make it yourself 21:33 it's actually more cost effective, 21:35 cheaper, and fresher. 21:37 And you don't know 21:38 how long it's been on the shelf. 21:41 Well, I know how long this has been here. 21:42 Yes. 21:44 This has only been here for about a minute or two. 21:45 And it's not gonna last longer either 21:47 'cause we're gonna eat it all. 21:48 Yes, yes, yes. 21:50 So we're gonna blend it. 22:22 All right. 22:23 You got a key to this recipe 22:24 is to have a really good blender, 22:26 but if you don't have a Vitamix 22:29 or a really high powered blender 22:32 you want to take a little bit at a time. 22:33 Right. 22:34 You want you want to, 22:36 want to do it parts and stuff like that. 22:37 Now, you sure this is the filling for the pie 22:39 the sweet strawberry pie. 22:40 Yes, it is. 22:42 'Cause this thing looks like a smoothie, 22:43 I don't know about you, 22:44 I'm about to drink it myself right here. 22:46 So maybe they can see it here. 22:48 Okay. 22:50 If we can check out this consistent. 22:52 Okay. 22:53 Let ya'll take that quick look if you can. 22:57 This straight up looks like a smoothie 23:00 and this is gonna end up in? 23:03 This pie crust right. 23:04 In the pie crust so here we go. 23:06 You got to let me do something, you got let me do something. 23:09 All right so I'm just gonna pour it in. 23:11 Yeah, just pour it in. 23:13 Oh, mercy and grace. 23:16 This looks good here 23:17 and if you want to you can even add more 23:19 strawberries I'm sure. 23:21 Yes. 23:22 Now usually we'll take this 23:25 and we would freeze it a little bit 23:28 and then we would put strawberries on top 23:30 but we can do that. 23:31 Okay. 23:32 We could put a couple of strawberries on top. 23:34 So this is a strawberry topping strawberry cake. 23:38 Not cake but pie. 23:40 Now this is actually very, very good 23:42 'cause strawberries are amazing for the system of course, 23:44 we know they are high in antioxidants. 23:47 They are also surprisingly, 23:50 surprisingly they are high in fiber 23:53 like soluble fiber there. 23:55 If anybody is having a little issue 23:56 and hanging out 23:57 not hanging out by the restroom, you know, 23:59 at least on a daily bases or something like that. 24:02 Literally, I thought people go to store and buy like, 24:05 number pray, drink lots of water 24:07 but go to store and buy like, 24:08 you know, those little cartons of strawberries-- 24:10 Yes. 24:11 Wash it and eat it all. 24:13 They will be in the restroom 24:15 and you know cleaning and healing 24:17 and restoration will take place 24:19 but now because we're adding all of this. 24:22 How many strawberries do we have here? 24:24 It's about a half a cup. 24:26 About a half a cup. 24:27 And then in the filling as well. 24:29 About three fourths of a cup. 24:30 About three fourths of cup so, you-- 24:32 It's about a cup and a half. 24:34 It's about a cup and a half. 24:35 So you're probably not gonna I would say about, 24:39 about a cartons and almost a carton-- 24:41 Almost a carton of strawberries. 24:42 How ever you're not gonna eat those whole pie 24:44 at the same time, 24:45 because you're gonna call us back 24:46 and you're gonna say, 24:48 "Man, I've got more blessings as a result of this." 24:50 So you throw that on there, 24:52 you chop it up 24:53 or you could even put blueberries 24:55 or something if you wanted to. 24:57 Yeah, you could change this recipe up 24:59 and you could you could do Blueberries 25:01 instead of strawberries. 25:02 So the way to do blueberries sweet pie is what? 25:06 Just take the strawberries out 25:07 and just put blueberries instead 25:09 and then you could put blueberries on top. 25:11 No, no don't tell them that going to be a next recipe 25:13 on another show, people are like, "Wow. 25:14 I like the blueberry one." 25:16 "Did you like the strawberry?" 25:17 I don't know how to make it. 25:19 Well hello. 25:20 The only difference is you do what 25:21 you do to strawberries instead of the blueberries 25:24 or the blueberries sort it out you can do blackberries 25:26 I mean where are the berries? 25:28 You can do mango. 25:29 Mango pie. Mango pie. 25:31 Watch it now that's a little dangerous in here, all right. 25:33 So we've got the mango pie and the-- 25:35 Strawberries. 25:36 Strawberries now, 25:38 do I just go ahead and start knocking that out? 25:39 No. 25:41 We have one that has already been frozen. 25:42 Okay, so you put that on the freezer. 25:44 And watch it now she's gonna get that for us. 25:46 She's gonna head over there and grab from the freezer, 25:50 a finished one, 25:52 a finished... Oh, oh, looking good. 25:54 Please don't drop it. 25:55 I'll definitely try too. 25:57 So we have the finished product have mercy. 26:00 This is some good stuff here. 26:02 This is the completed finished strawberry, 26:06 what do we call this again? 26:08 Strawberry pie. 26:09 Strawberry pie. 26:11 I'm gonna clean up here little bit, all right. 26:12 You're gonna take that out. 26:15 And we have a little-- 26:17 Okay. 26:18 Oh, here it is. Here it is. 26:20 Now you know aesthetics is crucial a lot times 26:22 a lot of people have good taste in food 26:24 but they don't look good. 26:26 Wow, see no, no that's, 26:29 that's dangerous right there. 26:30 It is dangerous. 26:32 It is so yummy. 26:34 When can I start? 26:37 'Cause I'm about to get 26:38 I'm about to start eating this thing, 26:39 this thing is amazing and I look at it. 26:41 Look it's really thick and I touch it a little bit? 26:43 Yeah, yeah. 26:44 I'm gonna just touch my piece. 26:46 Everybody watch this look at that 26:47 it is solid and it is thick 26:50 'cause right there 26:51 it was looking like a smoothie there for a second. 26:53 It was like a smoothie with a press. 26:54 What happens, 26:55 the coconut oil in that congeals it. 26:58 Yeah. 26:59 So then as a result you have this finish, finish, 27:02 finish finished product. 27:03 Now a lot of people 'cause they're always asking 27:05 now we're saying we need desserts 27:06 we need desserts we need more desserts 27:07 you guys always cook savory food 27:09 obviously that's what I like. 27:11 Well now you have your dessert 27:12 and we're gonna have a lot more desserts 27:13 in other shows as well. 27:15 Exactly, exactly 27:16 But this one is phenomenal we call it the sweet-- 27:18 Strawberry pie. 27:19 Sweet strawberry pie, 27:20 you said it another way sweet meat? 27:22 Sweet meat. 27:24 Now if I eat one piece, 27:25 can I have seconds will that be a bit? 27:27 I'll let you have seconds. 27:28 Okay. 27:30 Any other recommendations on this one? 27:32 You thinking about it, I'm looking at that crust, 27:34 this thing looks good, this thing looks good. 27:36 Where is the knife anybody have or something like that? 27:38 Did you hide it? 27:40 Well, you didn't bring it, 27:41 you're supposed to be doing the heavy lifting. 27:43 Trouble in the camp, trouble in the camp. 27:45 Well, Evita, thank you so much for having me 27:47 to check this out. 27:49 Well, thank you for doing all the work for me. 27:51 Yes, I'll just take my workman is worthy of his hire, yeah? 27:55 And you said it best, Evita, 27:56 we've got a live what? 27:58 Live life fresh. |
Revised 2016-11-14