Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000062
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually tastes good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and 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. 00:33 My name is Evita Tezeno and, you know, 00:36 you all know by now that I am from Texas 00:39 and Texas is the home of what? 00:42 Mexican food, Tex-Mex, love that spicy flavor. 00:47 And because my friend Nyse 00:50 doesn't know anything about Texas, 00:52 he is from up north somewhere. 00:54 I had to bring him on 00:55 so he could learn a little bit about the spiciness of Texas. 00:59 Come on, Nyse. 01:00 Have mercy, have mercy, 01:02 what's going on, Evita, you doing all right? 01:03 I'm good, I'm good, I'm good. 01:06 You gonna show me about Texas? Yeah, some Tex-Mex. 01:09 I hear you, I hear you. 01:10 I've been in Texas for quite some time in and out 01:13 whatever like that but you're right, 01:14 I'm from the nice, big apple, you know, what I mean. 01:16 We're not into the spicy stuff, we're into the good, 01:19 you know, other items. 01:20 But hey, I went to Texas and it totally grown me, 01:24 I love the place, it's just been amazing. 01:27 Everything in Texas seems to be bigger and cheaper. 01:29 Yeah. 01:31 So, you know, you got to love that. 01:32 So I'm glad but now, 01:34 I have to learn some of these 01:36 nice tasty Mexican Texican food 01:42 that we all can enjoy and so I say let me come, 01:46 let me hangout with Evita here today. 01:48 As you know, we travel around 01:50 and everybody is enjoying the Taste of Paradise. 01:52 Well, they don't say nothing about Nyse's recipe 01:54 they're always talking about your recipes. 01:56 So I said let me come, 01:57 let me hangout a little bit here 01:58 and learn a little bit about what we're gonna do here 02:02 and you have something lined up special today. 02:04 Yeah, we're gonna make a Taco Salad. 02:05 A taco salad. 02:08 So like is just taking tacos and mixing them up 02:10 with some veggies or something like that? 02:11 No, you know, the taco salad 02:13 usually have lettuce and vegetables-- 02:16 Okay. 02:18 And then like some type of meat and then a salad dressing, 02:20 some type of salad dressing. 02:21 Yes. 02:23 It usually has cheese in it 02:24 but we're not having cheese today. 02:25 This is true. Yeah. 02:27 And you are not only doing that, 02:28 but she is going to roar out with it as well. 02:30 Exactly, exactly. 02:31 And so, you know, I got to do that sometimes 02:33 when we're in recession, running, 02:34 you know, cooking and stuff like that 02:36 is costing money, you know, 02:37 but it's actually gonna save you money 02:38 instead of going to a fast food store 02:40 or a fast food restaurant or something. 02:42 But hey, I want to learn 02:44 how I can go maybe a couple of days 02:45 without even turning on the fire here. 02:47 Exactly, exactly. 02:48 So let's learn a little bit about this, 02:50 so we have a Texican food. 02:52 Texican food. They say Tex-Mex? 02:54 Tex-Mex. 02:55 Tex-Mex, so I'm gonna mix it up and give Texican food and-- 02:59 You invented a new term. 03:00 There it is, you heard it first 03:02 here on Taste of Paradise on Evita's spotlight here. 03:06 So what are we gonna do 03:08 to make this Texican or tacos something salad? 03:12 Well, first we're gonna start with a walnut patty 03:16 it's like a walnut meat. 03:18 It's like a walnut meat? 03:19 Okay, so we're gonna make meat out of walnuts. 03:22 As a matter of fact I remember that 03:23 when I used to do like spaghetti 03:25 and I still do it every now and then, 03:27 when I do spaghetti and stuff, you know, 03:28 how you want that ground meat or whatever? 03:30 I would just take the walnuts and... 03:32 Kind of ground it up. 03:34 Yeah, get that walnut meal or something like that, 03:36 season it up nicely and people will literally say, 03:39 "Hey, I thought you don't eat meat." 03:41 I'm like I don't, what is this in here? 03:44 It's actually the walnuts. Exactly. 03:46 So you're gonna do something similar. 03:48 Yeah. 03:49 But instead of cooking it we're gonna follow a simple way 03:51 how to do that, no? 03:52 Exactly, exactly. Okay, so. 03:54 And the ingredients for the walnut meat is. 04:16 Oh, way, have mercy sister Evita. 04:20 You don't spice this thing up, 04:22 I'm not gonna even blame you for this 04:24 but we got some, you know, Evita, you know me. 04:29 She knows, she knows, everybody always ask, 04:31 "Well, hey, Evita uses some spice to her food 04:34 and you don't do it as well." 04:35 Well here's basically, just the answer to that, 04:37 'cause everybody always asks that-- 04:38 Okay, yeah. Look, to each is own. 04:40 I'm gonna share some information 04:41 about certain spices and stuff and maybe even on the season, 04:45 we'll even show you how to do like a poultice 04:47 and stuff with cayenne 04:48 and show you some of the medicinal properties of it, 04:51 I mean some people love their spices and stuff. 04:54 So I mean, to each is own, 04:55 that's why I'm gonna come hangout, 04:57 see what Evita is doing as well but, you know, 04:59 just try to find that balance. 05:01 Some people, because of maybe digestive tract problems 05:05 or something like that, 05:06 they may not be able to use spicy food... 05:07 Right, right. 05:09 And so I, kinda, inflict that on myself, 05:11 so I don't really use spicy 05:12 but I'm gonna give it a try today, 05:13 you know, you made it. 05:15 But also, they also have some studies 05:16 that show that hey, it helps with this 05:18 or it will helps with that. 05:19 So we're just gonna try to find that balance 05:21 but like it says there optional 05:23 and if you want that, then you could do that, 05:26 if not then no problem. 05:27 So let's see how we're gonna make this taco meat here today. 05:29 Okay, well, I have walnuts 05:31 and to me I look at your program-- 05:34 Okay. 05:36 And to me, you're like a scientist. 05:37 A food scientist. Yes, like a food scientist. 05:40 So what are the properties of walnuts? 05:43 Well, the properties real quick, 05:45 I'll just tell you something and if you, 05:46 everybody could take a quick look at the walnut, 05:48 they just say look at that organ of the body, 05:52 which organ of the body does it look like? 05:54 It looks like... And it looks like the brain. 05:56 So walnut is very good for the brain, 05:59 people dealing with stress, anxiety, depression, 06:02 you could even make walnut milk out of this-- 06:04 Yeah. 06:06 You just take the walnuts, 06:07 with a little bit of water there. 06:08 Look at that thing is literally like a brain 06:10 and you can make walnut milk. 06:11 So walnut is very good for that, 06:13 walnuts along with the flaxseed 06:16 will provide you with a many of those omegas 06:19 that everybody is going, 06:20 oh, omega this and omega that and your B vitamins also. 06:23 So now you don't have to run 06:25 and probably get fish oil for that 06:26 which may have a little bit of cholesterol 06:28 that comes along with in and somebody is allergic, 06:30 so that they can use that. 06:32 But now you can just use some walnuts or some flaxseeds, 06:35 some pine nuts 06:36 and we'll touch on that a little bit as well 06:38 in our show. 06:39 But today, today is Evita's day, 06:41 we just got to hangout with her and so yes, 06:43 the walnuts are very good for that. 06:46 Now, you know, walnuts have a like a bitter taste too? 06:49 Yes. That's the only thing. I soaked these overnight. 06:51 Okay. 06:52 And I poured the water off 06:54 so that takes off the little bitter taste. 06:55 Really? Yeah. 06:56 'Cause I was trying to, 06:58 I just felt that I had to deal with it. 06:59 Yeah. So look at that. 07:00 Well, that takes it off, it makes it a little sweeter. 07:02 Okay. Yeah. 07:03 Well good, I may be the food scientist 07:04 but you are the preparation scientist here. 07:08 You know how to prepare this stuff very, very well. 07:10 Yes. 07:11 So we have a quite a bit of walnuts in there. 07:13 Yeah and then we have our sun dried tomatoes 07:14 that help in. 07:16 My favorite. And I love that. 07:17 My favorite sundry. It has been soaked. 07:19 Cumin. 07:21 Oh, that is my secret ingredient, 07:23 secret ingredient, 07:24 everybody always ask what's the secret? 07:26 I always say it's the cumin. 07:28 When I add the cumin to my tofu and stuff, 07:31 oh, man that thing takes it to the next level. 07:33 It gives it that nice, 07:35 kind of sort of, chicken flavor. 07:37 Oh, okay. 07:38 And, you know, 07:39 we do the kicking chicken style seasoning. 07:41 Exactly. 07:42 Cumin is crucial, crucial to go ahead 07:43 and make that tofu ticken, 07:45 not tofu chicken but tofu ticken. 07:47 Ticken. There it is. 07:48 So we have that. 07:50 And then we have a little olive oil 07:51 and that's optional. 07:52 Yeah. 07:54 You know, if you want to trying to cut back on oil, 07:55 you don't have to put the oil in it. 07:57 Yes and-- Yeah. 07:58 I think there's a valuable point 07:59 that you're mentioning there, 08:01 that a lot of times when we prepare these items, 08:02 we're just trying to give you a framework, 08:03 this is not the only way to do. 08:05 Exactly. Wouldn't you agree? 08:06 Exactly. 08:08 But just give you a little framework of the idea, 08:09 the direction that we're trying to take with this 08:10 and you will decide what works best for you. 08:12 If you don't like walnuts and you like pecans, 08:13 then can I use pecans there? 08:15 They could use pecans. 08:16 They could use pecans, you know, what I mean? 08:18 You can mix it up, you know, if you want to use-- 08:19 You can use half pecans and half walnuts. 08:21 Do what you want, work it out, however try yourself first, 08:25 send us a letter or call us and email 08:28 and let us know how it works. 08:29 Maybe we'll do it on a future show. 08:30 Exactly, exactly and then we have a little salt. 08:33 So we have that salt. Yeah, and my very favorite-- 08:36 Watch it now, 08:37 you got to watch these people from Louisiana and Texas, 08:39 they always try to spice things up. 08:41 A little bit of chili powder and a little cayenne. 08:43 A little salt, a little cayenne, 08:44 it'll add that little flavor. 08:46 Little kick and that's optional, 08:48 you don't have to put it in. 08:50 But, you know, 08:51 'cause I'm a spicy girl I like a little spicy, yeah. 08:55 All right. 08:56 And so what we're gonna do is we're gonna pulse this. 09:05 You're gonna break it up here a little bit. 09:12 Yeah, 'cause if you leave it too long, it maybe a what? 09:14 A patty or something. Yes, so what that looks like? 09:17 Watch it now, we have some ground. 09:20 Don't that look like ground, 09:21 it look like a little bit like ground meat. 09:23 It looks like ground meat, yup. 09:25 So we're gonna pulse it, just a little bit more 09:28 to make sure that all the chunks are out of it 09:31 and we're ready. 09:32 We're gonna put this in the bowl. 09:35 Okay. 09:36 I'm gonna take this out. 09:38 Yeah, you better hurry up and take that 'cause if not, 09:39 I'm gonna pull out my sauce pan here 09:40 and I'm gonna saute that thing 09:42 with some onion and some garlic. 09:44 So you gotta keep it moving. 09:45 There is no heating in this kitchen. 09:47 All right, oh, I'm sorry. 09:48 This is why we're in Evita's kitchen today 09:50 and so don't be expect with me on the second part, 09:52 we just gonna hangout here because you know me 09:54 I will turn up the fire in this place 09:56 and so excellent, excellent. 09:58 Okay. 09:59 So we have that, that's the taco meat. 10:00 This is the taco meat. Okay. 10:02 So let's clear this out. I'll take this one here. 10:03 Be careful. Don't cut me now. 10:07 Okay. Okay. 10:09 And so we have the taco meat-- The taco meat. 10:11 And it's very simple, easy. 10:13 Real simple and, 10:14 you know, you could use this in your tacos, 10:18 you know, or you could use this, 10:21 you could even make these 10:22 into little patties if you want. 10:24 Okay. 10:25 You know, you put some flaxseed in it, 10:27 add some vegetables and you can use it. 10:31 You can have your own patty just like that. 10:33 So you already have your taco meat, 10:34 there's no excuse why you need to be doing this 10:37 and I know there's probably some like 10:38 veggie substitute for taco meat and stuff like. 10:40 Yeah. 10:42 But then next, you know, I hear people saying 10:43 it costs too much and stuff. 10:44 Well, hello just get yourself some pecans 10:46 or some walnuts or something. 10:47 I saw some, the other day. 10:49 I saw people walking around this tree, 10:50 I'm like man, people are losing, 10:52 they walking around this tree with this little roller thing 10:54 and I had to pullover, you know, I'm nosy sometimes. 10:57 I was like what's going on here 10:58 and they lifted the little pull with a roller on it 11:02 and they had a whole bunch of pecans in there 11:05 and I'm like oh, my goodness, 11:06 I just went to like the supermarket 11:08 and they were like eight, nine dollars a pound. 11:10 A pound. 11:12 This lady was getting it for free. 11:14 So go ahead, you can make your own taco meat there-- 11:17 Right there. 'Cause it's really simple. 11:19 Now we'll just use that meat there, 11:21 you said you're gonna do a little salad as well. 11:23 Yes, yes. 11:24 'Cause this is not a tac, 11:25 so we don't have no tacos here today. 11:27 No. We have a taco-- 11:28 With seasoning, the taco seasoning. 11:30 Okay. 11:31 That's why we call it taco salad. 11:33 Okay. Yeah. 11:34 'Cause you all know I'm looking for something 11:35 look like a chalupa, 11:37 you know, the little taco tortilla things there. 11:38 So we have the taco salad, 11:40 and the ingredients is real easy and everybody 11:43 can take a quick look at the taco salad here. 11:46 All you need is: 12:17 There it is man, 12:19 we're loaded here for this taco salad, 12:20 won't you agree? 12:21 Yes, yes. 12:23 So we have that, you have the corn, 12:25 corn in this thing here. 12:26 Yes. 12:27 The Romaine lettuce, so we are load, 12:29 I mean this is literally healthy salad. 12:31 It's very, very healthy. 12:33 Healthy salad with our healthy taco meat. 12:34 Exactly. 12:36 So what is our next step here? 12:37 So we just take the salad, stick it in here. 12:41 You're saying it like it's too simple, you're like-- 12:43 It's real simple. 12:44 You're like, "I don't know even why I'm demonstrating this." 12:46 But hey, some of us need to see it, 12:48 some of us need to. 12:49 Exactly, so we're gonna cut up our tomatoes. 12:51 Okay, do we need this food processor anyway? 12:53 We are done with that. 12:54 Okay, great. So let me put this to the side. 12:57 So we're gonna chop up some tomatoes here. 12:59 Yes. 13:00 Very nice tomatoes, very good for the Lycopene. 13:02 Gentlemen, this is excellent to go ahead 13:04 and protect the prostate. 13:06 Ladies this is good for you as well, we have the tomatoes, 13:12 there was something, 13:14 somebody was asking about they have acid reflux 13:16 that tomatoes gonna cause a problem. 13:18 Yeah. 13:19 Well, for some it may, 13:20 but in general it will not in general. 13:24 But for some people 13:25 they may find it to be a problem. 13:27 So instead of tomatoes just use something else. 13:29 They can use red peppers. 13:31 You can use red peppers as well 13:32 and actually the red pepper is good 13:34 for the digestive tract also. 13:36 So a lot of people will enjoy that. 13:39 So we're basically just making a salad for them. 13:41 Basically making a salad. 13:43 Okay. But it's a taco salad. 13:45 There it is, there it is the taco salad. 13:48 It's a taco salad. This is the special one here. 13:50 So we have the taco salad, we have the tomatoes, 13:53 we have the lettuce, all right, so this is done. 13:56 We have some onions. 13:57 Move this, so we're gonna put some of those. 13:59 Well, I'm gonna need that, I'm gonna need. 14:00 You're gonna need this again? Yes, 'cause I have avocado. 14:02 See what happened was, I will just go ahead 14:05 and clean it for you here, all right. 14:08 Okay. 14:09 Let me just go ahead and wipe that down. 14:13 Okay. 14:14 Now this is one of my favorite fruits 14:16 in the whole world is avocado. 14:18 Avocado, oh, my, you are not the only one. 14:20 I love avocado. 14:21 Hey, you know, what is the craziest thing? 14:23 People are afraid of the avocado. 14:26 Yeah, every time, every time... 14:28 Oh, yeah, because... 14:30 Oh, it has cholesterol. Yeah. 14:31 Oh, it has this and that. 14:32 Well, actually you'll be glad to know that avocado, 14:36 you heard it probably several times on the show 14:39 that it does not per say have cholesterol-- 14:41 'Cause it doesn't have a liver. 14:43 It doesn't have a liver, 14:44 cholesterol is only manufactured 14:45 in a liver, so if it has a liver 14:47 'cause of something that has a liver, 14:48 maybe related to something that has a liver 14:50 then it will always have cholesterol 14:51 such as like milk comes from the cow 14:53 that has a liver 14:54 but the avocado actually has no cholesterol. 14:58 However, it is high in fat. 15:00 So when somebody over does it. Does it. 15:03 You know, what I mean? 15:05 Then it's gonna cause another problem, why? 15:07 Because the fat has to come in, it has to be broken down, 15:10 the liver has to help with the breaking down process, 15:12 so the gall bladder produces 15:14 what is known as bile to break down that fat 15:16 and then the liver needs to produce 15:18 more cholesterol in order to make the bile. 15:20 So-- Okay. 15:22 Avocado, good for you however just in moderation, 15:25 just about a serving or two a day, 15:27 serves about a handful. 15:28 You know, when we're in islands we have these big avocados, 15:31 something that will look like that size of your head 15:33 and so those you want to take it easy on that one. 15:35 But these little ones that we have here, the hass, 15:38 I call them hmm avocadoes 15:40 'cause you think about it, it's already done. 15:42 So enjoy the avocado actually lowers, here we go. 15:46 Can you help me out? Thank you. 15:48 Got it now, somebody is enjoying, 15:50 somebody else to help them out in the kitchen here today. 15:53 Okay. Are we done with this? 15:54 We're gonna use this again, yeah? 15:55 We are done with that. 15:57 Okay, not to chop up anything. 15:58 No, yeah, we are done. Here we go. 16:00 Okay. 16:03 So our next step here, so we have the-- 16:04 So we have some cilantro. Cilantro. 16:07 We're gonna just break a little bit of it off. 16:09 Okay, you cannot do anything Texican style-- 16:12 Without cilantro. Without cilantro. 16:14 Cilantro is like that secret, not even a secret, 16:17 it's no secret what cilantro can do. 16:18 Cilantro is phenomenally good, 16:21 adds that nice flavor as well even that like parsley, 16:26 you know, sort of related, 16:27 person has the breathe that is not working too well, 16:29 they can go ahead 16:30 and chew on a little bit of that 16:32 and it helps to neutralize it. 16:33 But, of course, the key is find out 16:35 why is that breath acting up 16:37 and of course, keep it clean, keep it clean. 16:39 Yeah. Keep it fresh. 16:41 I also heard that cilantro is good 16:43 to take heavy metals out of the body, 16:45 that's what I've read, I read. 16:48 So you can't go wrong 16:49 'cause it's gonna add the flavor 16:50 and it's gonna be nutritious 16:52 and helpful to the system, all right. 16:54 Now celery, what's celery looks like? 16:56 The bone, so it's really good for your bones. 16:59 Watching, now somebody is teaching us here today. 17:02 So we have the walnut that looks like the brain, 17:03 good for the brain. 17:05 Now celery which looks like bones, 17:06 so it's good for the bones as well. 17:08 So you can do the celery and onions, 17:14 I was about to say cebolla, 17:16 you know, we talk about taco cebolla or onions 17:19 and you can make a broth with that, 17:21 even throw in some garlic as well 17:22 and it's very good to help with the balancing 17:25 and a moderation of the blood pressure. 17:27 So nobody who eats the way we eat here 17:30 in Taste of Paradise should be dealing 17:31 with any of these elements or infirmities. 17:33 But if you are just go ahead and pray 17:35 the Lord will give you a hand 17:36 as he helps all of us here today, yeah. 17:38 Yes. So. 17:39 And we have our corn. 17:41 You have the, man, 17:42 usually you don't see corn in salads. 17:44 Yes, but this is the Tex-Mex taco salad. 17:47 This is the Texican salad. This is the Texican salad. 17:50 I never really heard anybody saying Texican. 17:53 Well, you just coined it. 17:54 There it is. Yes, and the red bell peppers. 17:58 Red bell peppers, boom in with your vitamin C. 18:01 Okay, so make sure you get that 18:03 almost up to four times amount of vitamin C then an orange. 18:07 Orange is still good for you however. 18:10 Look how pretty that is. That's gorgeous. 18:12 It is beautiful. 18:14 Man, it's a color your plate like color your bowl 18:15 like a rainbow. 18:16 You have the red ther, the yellow and the green. 18:21 This thing is good 18:22 and you still have that taco meat 18:24 that's gonna get in this. 18:26 Yeah. 18:27 So now we're gonna add the taco meat to the-- 18:29 Just on the topping. 18:31 Okay. Very nice. 18:36 Now, you know, a Tex-Mex salad is not a Tex-Mex salad 18:41 without a cilantro lime dressing. 18:44 Right, 'cause I was a little concerned here for a second. 18:47 I'm like wait a second, I know the salad looks good, 18:49 what's gonna happen with it, what are we gonna do? 18:52 I know the meat is probably very tasty as well 18:54 but a nice little dressing to go with that 18:57 and dresses are crucial, 18:58 we'll talk about that here in a second. 19:00 Yeah. 19:01 And what is your recipe here for the dress? 19:03 The recipe for the dressing is. 19:27 Lemon zest, man this is some serious business. 19:30 You got this Texican cilantro, what? 19:33 The cilantro style dressing? 19:35 Cilantro lime dressing. Cilantro lime dressing. 19:39 Yeah. This is serious business here. 19:40 Yeah. 19:42 And I'm just getting it all ready for you. 19:43 Yeah, you doing a great job. 19:45 It's really simple 19:46 because you cannot have a salad without a salad dressing. 19:48 Dressing. 19:50 It just doesn't even make sense. 19:51 Exactly. I mean. 19:52 And most of the dressings out there use pesto 19:55 but they have vinegar in them. 19:56 Oh, you right. Yeah. 19:58 It has vinegar 19:59 and it's loaded up with all kind of stuff. 20:00 Yeah. 20:02 And they even through some fish in it sometimes. 20:03 Yeah. 20:04 You know, we got the anchovies and so it's crucial 20:06 and a lot of people 20:07 who are trying to live a healthy lifestyle, 20:09 they do go towards the salads, you know, what I mean. 20:10 Exactly. 20:11 But the only thing I realize 20:13 is that you cannot just eat salad, 20:15 you know, a lot of people say they're vegetarian. 20:16 Yeah. 20:18 Like the other time I was out to eat 20:19 that's why I hate going out to eat. 20:21 In general or I just dislike, I dislike going out to eat 20:24 because when I go out to eat, they say, 20:25 "Well, what would you like on the menu?" 20:27 I say, "Well, I am vegetarian, 20:28 what do you have for vegetarian?" 20:30 "Oh, we have a salad." 20:31 I'm like, "Okay, cool, let me take that salad." 20:33 And then when it's time for the entree, I'm like, 20:34 "What do you have for vegetarians?" 20:36 "Well, we have more salad." 20:38 I'm like, "Are you kidding me?" 20:39 Like I'm a human here not a rabbit 20:42 or something like that or a deer, 20:43 I need some real food. 20:45 And so a lot of times when people do diets and stuff, 20:47 they only go to the salads 20:49 but however that will not be complete. 20:51 You need to add a little bit more oomph to that 20:54 and so that's why we've added that here. 20:55 Exactly. You have the... 20:57 You got the little oomph. 20:58 Oh, we got the meat and stuff and then unfortunately 21:01 even though they may eat the salad, 21:03 they don't realize they're doing themselves 21:04 sometimes injustice because of the what? 21:06 The dressing. The dressing. 21:08 That goes on, it has the vinegar, 21:09 and it's loaded out 21:10 with a whole bunch of other items. 21:12 Now a little fat is actually healthy for you, 21:14 you know, we're not trying to get totally away from that. 21:17 A lot of people are doing this, no fat stuff 21:19 and they wanna know why they are shriveling away, 21:21 you know, what I mean. 21:23 And when we look at diet, one person said 21:25 if you take the T off of diet, you try a die you will die. 21:29 Die. 21:30 Or something like that 21:32 and we're not trying to make anybody die, 21:33 that's why when people do diets, 21:34 they have to come off of the diet 21:36 after they've accomplished what they wanted to, 21:38 they can't continue that way because what's happening, 21:40 they're either starving the body 21:41 in one form or another, 21:43 so the key is to find that nice little balance here. 21:45 And if you are looking for like a lower fat 21:49 or lower blessing option, then you could just not, 21:51 you don't have to put in the oil. 21:53 No. 21:54 But a little bit is actually, you know, healthy for you 21:56 because we've eliminated the largest source of fat 21:59 which is the animal products, yeah. 22:00 Exactly. So... 22:02 'Cause you know everybody love ranch, 22:04 that's the dressing. 22:06 Oh, man especially in Texas. 22:08 Oh, my goodness I didn't even know 22:10 what ranch dressing was until I got to Texas. 22:13 It was like you can't eat without ranch dressing, 22:15 you can put ranch dressing on rice, on salad, on taco, 22:20 man, I thought I saw a ranch doughnut one time, 22:22 you know, I'm just kidding. 22:24 But they have it in everything 22:26 so but this recipe is quite easy, 22:29 a lot of people don't realize that. 22:31 Yeah. 22:32 You can actually make your own dressing 22:34 and complete in a jiffy. 22:35 Very quickly, yeah. So we have orange juice. 22:39 Now we added orange juice to the dressing, 22:40 that's pretty interesting. 22:42 Yes, and lime juice. 22:43 All right, so that's why 22:45 we're gonna get our nice little tang from there. 22:46 Exactly, exactly 22:48 and the recipe said lemon zest but-- 22:50 Yeah. But we are out of limes. 22:51 Oh, all right. 22:53 This say lime zest but we are out of limes. 22:54 Lime juice, okay. 22:55 So we're gonna put a little lemon zest in that. 22:57 Yeah, I was wondering man, 22:58 somebody just beat up this lemon like this, 23:01 but you just checking lemon. 23:02 Yeah, when you zesting the lemon 23:03 make sure you don't go down to the pulp 23:05 because it gets bitter. 23:07 Okay. 23:08 So you just want to take 23:09 just the little part of the skin off. 23:11 Yeah and we use that just-- 23:13 I used a little grader but I used, 23:15 I just used this side of the grater. 23:16 Okay, okay. Yeah. 23:17 So everybody see that side real quick, 23:19 you just use that side 23:21 and you just do it the lemon here, 23:22 just a little tad bit. 23:23 Yeah. You just-- 23:25 Yeah, just zest it. 23:26 Get a little extra zest going on, yeah. 23:28 Exactly, exactly. All right, excellent. 23:29 Exactly. 23:30 And we have our fat which is the olive oil. 23:34 Yeah, which is necessary nothing wrong with fat, 23:37 a lot of times when you just eat 23:40 just fruits or veggies, 23:42 you notice in about a hour or two 23:43 what's gonna happen, you're hungry again. 23:45 Because that stuff digests very fast or rapid, 23:48 so a little bit of fat 23:49 and all you can use nuts or something like that. 23:52 It takes little bit longer to digest 23:54 so you have more sustain 23:55 and that's why you can space out your meals 23:57 five to even six hours 23:59 when you have a little bit of that. 24:00 But too much now can be a problem. 24:02 Exactly, exactly, we have our garlic. 24:04 Yes, some nice fresh garlic in here. 24:06 Yeah and this is optional, 24:07 this is very optional the jalapeno, 24:10 yes, you can turn your head. 24:12 Alright, so you got the jalapenos there. 24:14 And then we have the salt. Okay. 24:16 And I need the lid. Just the lid there. 24:18 Very, very quick dressing. 24:29 That's quick, quick and easy. 24:31 Done, voila. 24:32 There is cilantro there as well. 24:34 Yes, okay, yeah, I forgot the cilantro. 24:35 Thank you for reminding. No, no, no. 24:37 That's why you're here. 24:38 We were just getting this going and now here's a key to this, 24:41 you're gonna add some... 24:42 Cilantro. 24:44 A couple of sprigs of cilantro. 24:48 That's what it's called, a cilantro lime dressing. 24:58 All right, so while you do that, 24:59 let me go ahead and clean up, make myself useful here. 25:02 Okay. 25:04 So now we have the cilantro lime has that-- 25:06 Oops sorry. Oops sorry. 25:07 We are in the kitchen. 25:09 Yes. Cilantro lime dressing. 25:11 Yes. Okay, you had a taco meat. 25:13 So now... 25:14 We gonna mix it in a little bit. 25:16 So we'll mix in the taco meat. 25:17 You left a lot of meat over there. 25:19 I know because we're gonna top it too with the meat. 25:21 Ahh, you see me, 25:23 I'm trying to get it all in there. 25:24 This is like literally a beautiful salad. 25:27 Everybody can see that there. 25:30 But, why you doing that? 25:33 I was cleaning over here 25:34 and I noticed that you left this avocado. 25:38 What's going on, sister Zee? 25:40 You clean up so much, where is the knife? 25:43 My bad, my bad 25:44 because if you leave that avocado hanging around 25:47 I'm gonna get to it myself. 25:49 Yeah, so let's put a little extra. 25:50 So use what you have. 25:52 You ever noticed sometimes that in people's refrigerators 25:54 they have like a whole bunch of cut, 25:56 like my grandma's fridge. 25:58 I'm like, "Grandma what is going on? 25:59 Just eat the whole apple why you gotta cut it in half, 26:02 cut it in two." 26:04 And so, I mean if you gonna use it 26:06 might as well use it all up at the same time. 26:09 So we gonna put some more avocado 26:10 'cause we all love that avocado 26:13 and if you play around I mean, turn it into guacamole as well. 26:17 So just use it while it's nice and fresh. 26:22 Okay, then we're gonna add the rest of that salad there. 26:27 This is simple, this is easy 26:29 and this is beautiful like if you make this 26:31 everybody at home is gonna be like, 26:33 "Man, where did you get this?" 26:35 This is the nice little taco salad. 26:38 Yes. Okay. 26:40 Oh, mercy. This is good stuff. 26:42 Now, pour some dressing over it. 26:43 Okay. 26:45 I'm gonna take my cilantro Texican. 26:49 So we just pour that over. Yeah, just pour it over. 26:52 I'm gonna just, kind of, mix it in a little bit. 26:56 How much, how much? That's good. 26:58 Okay, so we gonna mix that in. 27:00 Now we gonna put a little bit more in there. 27:03 And you get back going there nicely. 27:05 Wow, this is beautiful 27:07 I'm telling you already just by looking at it, it's... 27:12 I'm getting even more hungry. 27:14 But I'm in amazement at how simple 27:17 all you did was add some corn, some bell peppers, some. 27:21 Look this is illegal here. 27:24 It looks like you just place a meat on top of that. 27:27 Exactly. 27:28 And then you got that going on and then we have a simple. 27:33 What do you call it? Texican. 27:36 We got to come up with a new name here. 27:37 Tex-Mex. 27:39 It's a Tex-Mex taco salad 27:41 or AKA what Nyce would say the Texican taco salad. 27:45 It looks good, it's nutritious of course. 27:48 We discussed all of that and the best thing about it, 27:51 it will help you balance some of those blessings. 27:53 Exactly. 27:54 So there is no reason 27:56 why we can't live life as how you say? 27:57 Hey, live life fresh. There you go. |
Revised 2016-11-14