Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000063
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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 yours 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. 00:35 And you know, I always say 00:37 that you should have a pound of greens a day. 00:41 How can you get that? 00:42 We could juice them, we could put them in smoothies, 00:45 and also you can eat them. 00:48 And I have a fantastic recipe today 00:51 that is going to be loaded with iron 00:54 and it's going to be tasty, yummy 00:57 but, you know, because I am not well versed 01:01 in a lot of the different nutrients that's in food, 01:06 I have my very own food scientist 01:08 to come and help us out. 01:11 Nyse Collins, come on. 01:13 Hey, hey, Evita, what's going on? 01:15 You have me over here hanging out. 01:17 I was ready for the recipe right now 01:19 what it's like you mentioned. 01:20 Oh, yeah, I was supposedly be hanging out 01:22 and talking with you. 01:24 Well, thank you, Evita, for having me on here, 01:26 you know, I'm always hearing all this good stuff 01:28 about what Evita's doing 01:30 and I'm like, man, I'm like right after her 01:32 and I'm missing out because the food is all going. 01:34 So I said the only way I can get myself some good, 01:37 healthy, fresh food, is if I come on to set, 01:40 help out her a little bit, 01:41 so by time it's done, it won't be all gone, 01:43 I can grab my own. 01:44 But thank you so much for the chance to come 01:47 and share and learn together here. 01:50 We're gonna get a pound of greens in a day, 01:52 that's a heavy hitter, 01:54 but this one will definitely be a benefit to you. 01:56 So Evita, how in a world, 01:58 you talk about we can get them through juicing 02:01 and may be even a smoothie, 02:03 or you can just eat it, eat it. 02:06 So this is, I'm sure 02:07 there's so many different types of greens 02:09 that you can have. 02:10 Yeah, I mean, you have one today that's what? 02:13 Collard greens, we got... 02:14 Collard greens, what else? Swiss chard. 02:16 Swiss chard. 02:17 Kale. Kale. 02:19 Spinach. Spinach. 02:20 Then you have your romaine's and all of that good stuff. 02:23 Bok choy. Bok choy. 02:25 I mean there is no shortage 02:27 it's in your diet in so many different ways, 02:29 you know what I mean. 02:30 Exactly. 02:32 So I think it's possible, that's a good little challenge 02:33 I think for all of us to implement, 02:35 how we can get what? 02:37 A pound of greens a day. A pound of greens a day. 02:39 Man, this is going to be awesome. 02:41 We don't have to take one at a time 02:43 to go ahead and knock out quarter pound, 02:45 you know, what I mean. 02:47 And triple pound and that stuff, 02:49 but when it comes to green people 02:50 don't want to get an ounce in. 02:52 They don't. 02:53 But and maybe, maybe they have some reason 02:56 because it's not always the tastiest thing around town. 02:58 Right. 02:59 I'm gonna beseech you straight, 03:01 I really don't like greens myself, 03:03 but I eat it because I know it's good 03:04 and I force myself 03:06 like I really don't even make salad sometimes, 03:08 I just take the greens, wash them 03:09 and I'm like it's good for me, 03:11 it's good for me and I just knocked it out 03:13 but I don't think I've knocked out a pound. 03:14 And I think also 03:16 I would probably eat a little bit more as well 03:18 if it's prepared in a nice, tasty and healthy way. 03:21 Exactly 03:22 So here's the way that we can do it today 03:24 and I'm excited about what you have here. 03:26 Today we're working with what? Collard greens. 03:27 Collard greens, and of course being from the south, 03:31 we always like collard greens smothered down 03:34 and cooked to death. 03:35 Oh, man, you know, you know, 03:38 if the collard green didn't die, 03:40 we eat it and maybe we'll die or something like that. 03:42 Exactly, but in this kitchen we eating without heating. 03:47 That was a low blow 'cause, you know, 03:50 in a couple minutes we're going to be heating some stuff, 03:52 maybe I'll do a different recipe 03:54 but eating without... 03:55 Heating. 03:57 Without heating, all right, guys, 03:58 so let's eat without heating. 04:00 Yes. 04:01 I hope it's tasty, 'cause, you know, 04:02 me and greens are not the best fruits 04:04 of my favorite but... 04:05 Yeah. 04:06 I do the greens 'cause I know it's good for me. 04:08 So we're gonna eat without heat. 04:09 We eat without heat. 04:10 Eat without heat... 04:12 Exactly. Exactly. I like that, I like that. 04:13 And what was the name, it is simple recipe 04:15 that you got at the moment? 04:16 It's the collard green salad, that's just it. 04:17 Collard green salad, what's, 04:19 so let's double check real quick... 04:20 Okay. 04:21 And see what's in there and then we'll do the preparation. 04:23 Oh, yeah, let's look at the recipe. 04:24 All right. Yeah. 04:49 All right, so we open our mouths, 04:51 as you get some of these ingredients 04:53 for you all here today, so you better enjoy this. 04:55 This is gonna be some good stuff. 04:56 Yeah. So it's a simple recipe. 04:58 It's simple salad. It's real simple. 04:59 It's a real simple salad. 05:00 All right, I'm here, I'm taking notes, 05:02 I'm taking notes. 05:03 Yeah, it's loaded though. 05:05 Let me pull out my little thing here. 05:06 What was the next step here? 05:07 Okay, so you just take the collard greens 05:09 which has been thinly sliced. 05:10 Okay. 05:11 And I'm gonna show you how to slice it. 05:13 Yes, that's crucial, that's crucial. 05:14 Yeah, 'cause a lot of people don't know, they... 05:16 You take the vein out 'cause this is kind of thick 05:19 and woody. 05:21 Oh, yeah, it's a heavy, heavy, I mean... 05:22 Yeah, and you could, you know, you could take this 05:25 and you could juice this if you want. 05:26 This is the good stuff right here. Yeah. 05:28 So I'm gonna save this one for later. 05:30 Okay. 05:31 All right, so we got some good collard green stems 05:35 and veins here. 05:36 So I'm rolling this. 05:38 Yeah, 'cause I remember you did this before... 05:39 Yeah. 05:40 Something similar to this, 05:42 you just wraps in different ways 05:43 on how to use a collard... 05:45 Now we gonna make a simple salad... 05:46 So I'm rolling this and I'm cutting it 05:48 just in little strips. 05:51 Okay. Yeah. 05:53 Simple enough. 05:54 And be sure to watch your fingers, 05:56 I tell people to knuckle up like this. 05:58 Knuckle up, so fingers down. 06:00 Fingers down. 06:01 Not fingers around... 06:03 No fingers. Or they'll be gone. 06:05 And then I take it and then I split it down 06:06 the middle like that. 06:08 Okay. Stick it in the salad. 06:09 Bam! Bam! 06:10 Simple enough so... 06:12 Simple. And then we have our Nori. 06:13 Yes. And this is what they make sushi with. 06:14 This is a sushi... 06:16 Yeah, yeah. 06:17 Also very good for individuals 06:19 who are looking to balance some of those blessings... 06:21 Blessings. 06:22 You know, they find that the seaweed is very good 06:24 for that and it's nourishing as well. 06:27 Also, you have a little trace there of iodine. 06:30 People dealing with thyroid issues, 06:33 as such they can use some seaweed 06:36 to go ahead and get that, 06:37 you know, or you know, maybe little salt, 06:39 the sea salt or the Himalayan, well, that has iodine in it. 06:42 So this would be very, very good 06:44 to help with the function of the thyroid 06:46 and you can't beat it 06:47 if you have some nice seaweed going in there. 06:49 So you just take it and you just take a pair of scissors 06:52 and just kind of make some strips out of it like this. 06:54 So you have those long sheets, 06:55 you just roll it up and then you just cut it up 06:57 and that's how they do it. 06:59 I was wondering like man, 07:00 since they're accustomed to long things every day, 07:03 so you just take the sheet, 07:04 you roll it up and then you have a nice little scissor, 07:06 all right. 07:07 So even, you know, usually you see scissors, 07:11 kids working with that but scissors, 07:12 you need a pair of scissors in the kitchen. 07:14 Exactly and I have just the utility scissors 07:17 in the kitchen that I use for food items. 07:19 Okay. 07:21 Just food items now... 07:22 Just food items. 07:23 We normally see this thing in the office and stuff, 07:25 on the garage. 07:26 So we sprinkle that. The salt. 07:28 All right. 07:30 And we'll use half of the avocado. 07:32 So we are gonna take, and man, that's a good size avocado. 07:34 Where do you get that from? 07:37 Avocado is fantastic. 07:38 We go over it a million times 07:39 of how good avocado is good for you 07:41 but of course in moderation, you want to enjoy the avocado. 07:45 Did you know, have you ever notice 07:46 that avocado is also good for the male and female? 07:49 Let me give you a quick example. 07:50 When you think of avocado, right? 07:52 Yeah. 07:54 What countries that you normally think of? 07:56 South America. 07:57 All right, South America, maybe Mexico... 07:59 Mexico. 08:00 Or you talking about seaweed here, 08:02 you think of avocado rolls and stuff, 08:04 you ever notice this? 08:05 Now, you remember I said it's good for male and female, 08:07 it works very good for the reproductive organs. 08:11 Because it looks like. 08:12 Come on, now. Watch it now. 08:14 We are on Taste of Paradise TV here today. 08:18 But you notice like the Mexicans 08:19 they use quite a bit of what? 08:21 Avocado. Avocado. 08:22 No, I'm not trying to say there's a direct relation 08:25 but what is the most populated city? 08:27 The two populated cities in the world 08:29 you have Mexico City and Tokyo. 08:31 They're like back and forth every other year. 08:35 Who is the most populated 08:36 and they use quite a bit avocado. 08:38 So husbands and wives, 08:39 if you're looking to be fruitful 08:41 and multiply, enjoy some avocado fruit. 08:43 All right, there you go. 08:45 That's enough, too much information for TV. 08:46 All right. 08:47 So I have gloves on, 08:49 so I'm going to massage in a little bit. 08:53 Okay. Yeah. 08:54 So you even crush up the avocado a little bit? 08:56 Avocado and the seaweed. 08:59 I never heard of seaweed, collard green guacamole, 09:01 all right. 09:03 That looks good. 09:04 And this kind of tenderizes it a little bit too. 09:06 Okay. 'Cause of little salt in it and the fat content. 09:08 Okay. 09:10 Now hand me a paper towel 09:11 so I can kind of clean my hands. 09:12 Good, let me just give you this one here, 09:14 or maybe nice and wiped it... 09:15 Oh, okay. That will work, that will work. 09:16 Nice and wet there to help out. Okay. 09:18 I do something in the kitchen. 09:20 All right, so we have that going. 09:22 So you, that's how that goes ahead 09:24 and gets that nice little color 09:26 'cause they squish up the avocado as well. 09:29 Exactly, exactly. All right. 09:30 Then we add our cucumbers. 09:32 Cucumber is very good. Tomatoes. 09:35 The tomatoes. 09:37 And hemp seed which is high in protein. 09:40 Very nice. 09:41 So man, this is going to be 09:42 not only a very good healthy salad 09:44 because of the greens, you know, 09:45 the greens will provide the vitamin K 09:47 and all of that which is necessary. 09:49 Now let's call a quick time out. 09:50 Medical advice caution, 09:52 if you are taking like you just had, 09:53 unfortunately some people have had surgery or, 09:56 let me not say surgery, a heart attack or a stroke 09:59 or something and a doctor has them 10:01 on what is known as blood thinning medication. 10:04 This salad you want to call little time out on 10:06 because of the greens which are high in vitamin K, 10:10 that does the kind of the opposite 10:12 of what the medication is trying to help you to do. 10:15 You know what I mean. Okay, okay. 10:16 Well, watch this. Let's just do this. 10:17 If you eat the salad now, 10:19 then in general you can avoid a problem 10:21 with heart attack and strokes, and all of that. 10:24 So enjoy it while you can. 10:26 Don't wait till you get in the hospital sick 10:27 and be like, "Maybe I'll get some of that 10:29 collard green salad that Evita and Nyse that had made for us." 10:32 No, No, no, do it now 10:34 while you can in the comfort of your own home. 10:36 Exactly, exactly. All right, so here we go. 10:37 So we're going to do the dressing. 10:39 Dressing is... So this is... 10:40 This is a salad. 10:42 This is a dressing, now what's this dressing called 10:43 'cause we had that salad in. 10:45 It's just a plain dressing, it doesn't have a name. 10:47 I didn't name it. You didn't have a name? No. 10:49 So let's just check out the ingredients 10:50 for the plain collard green salad dressing. 10:53 You will need: 11:16 There it is, there it is. 11:17 Somebody went up to the Himalayans 11:19 to get that so. 11:20 Make good use of this and that's it, 11:21 that's a simple dressing... 11:23 That's very, very, simple. 11:24 But that thing is power packed 11:26 'cause it has a seaweed in it... 11:27 Exactly. 11:28 The dulse, even throw some basil up in there? 11:30 Exactly. 11:31 Have mercy, have mercy, this is good stuff. 11:32 So the first step? 11:34 Now this recipe you don't have to have any equipment... 11:36 Okay. 11:37 If you notice, all you need is a knife 11:40 and you need some working hands. 11:41 This is my kind of recipe. 11:42 I'm probably hanging out here today. 11:44 I'm trying to keep it as simple as possible. 11:45 Okay, you gonna take the other half of the avocado 11:47 'cause remember, we put the first half in that. 11:49 Yeah. And we gonna put it in a bowl. 11:52 Okay. And just mash it up. 11:56 So that's it, so we have that, 11:57 we're gonna mash it almost like 11:58 we're making a little bit like guacamole, yeah. 12:01 Okay, so that's pretty easy. 12:04 We'll mix it and this is gonna be a dressing... 12:05 Yes. 12:07 Like how many, you know, avocado, 12:08 I think I heard of avocado dill dressing or... 12:10 Yeah, I made that before. 12:11 Okay, there's somebody's been watching the shows. 12:14 We put some olive oil in there. Okay. 12:17 And some lemon juice... 12:19 Some lemon juice, real simple easy. 12:20 And some honey. All right. 12:22 Yeah, we put the honey in there. 12:24 Go ahead and clean up here a little bit. 12:27 So we have the honey as well 12:28 to get that nice little flavor to balance that out for you. 12:30 And I'll mix it up a little bit. 12:34 Okay. 12:35 All right, so that's coming out 12:37 and almost a little bit we did on one of our programs, 12:40 we did avocado oil 12:41 which was good for the hair, good for the skin, 12:44 different types of items there 12:46 but now we gonna make this avocado simple dressing... 12:49 And we put the dulse in there. 12:51 The dulse. 12:52 Which is the seaweed. Okay, then the...? 12:54 Basil. 12:55 The basil and the Himalayan... 12:56 Salt. Salt. Salt. Salt. 12:59 Mix that up. 13:02 Wow. 13:04 And then we take it and we put it on our salad. 13:07 Put that together there. 13:09 So this salad is power packed. 13:11 This, I mean, thyroid problems bye, bye, 13:15 because this is gonna definitely help and also 13:18 because of like the seaweed, as I mentioned it earlier, 13:21 some people use the seaweed 13:22 to help balance out those blessings... 13:24 Blessings. 13:26 Yeah, 'cause it's a good type as well. 13:28 Look at that, it's coming together nicely, it's almost, 13:30 this is the seaweed collard green salad. 13:33 Exactly, exactly. 13:35 So do we have a plate to plate it to make it good? 13:37 Oh, yes, yes. Okay. 13:38 You see 'cause the presentation is crucial. 13:40 You can have something that tastes good, 13:41 but if it don't look good, it ain't, but it's still good. 13:44 Yeah, yeah. 13:46 And we eat with our eyes first of all. 13:47 Yes, yes. 13:49 Look at that. Oh, it's purple. 13:50 Purple is my favorite color. 13:51 There it is, I grab that one there, I know. 13:54 All right, so wow, that looks pretty, pretty good. 13:57 A simple, easy and tasty. 14:01 Did you bring a extra fork? 14:03 Your brother got to eat here. 14:05 All right, so this is our collard green seaweed avocado 14:11 something, something salad. 14:12 Wow, that looks amazing. 14:14 Taste good, you add... 14:15 We top it off with... 14:17 If you want to add salt to taste or whatever, 14:18 but this is more than enough for you. 14:20 Exactly. 14:22 So let me just take care of this real quick. 14:24 Okay. We left little bit there for you. 14:26 For me? 14:27 Thank you, I got to hurry up and get to my show. 14:29 I got to make sure everything is ready. 14:31 But, man, thank you so much for having me on. 14:33 Oh, yes. 14:34 And, you know, I want to tell you... 14:36 Yes. Remember to live life fresh. 14:39 There it is, see you. 14:49 Five dollar meals in less than five minutes. 14:52 Everybody's talking about $5 value packs 14:55 and $5 this and that and it's great. 14:57 It sounds like a deal but in all actuality, 15:00 when you go out to eat, 15:01 even though you probably would just spent $5 on that item, 15:04 you actually end up spending even more 15:06 over a longer period of time. 15:08 Today we gonna show you how to make those $5 meals 15:11 however in about five minutes or less and it'll be tasty, 15:15 healthful and you actually save more 15:17 because when you look at $5 meals 15:19 you still spent, what? 15:21 Let's say $5 times five days in a week, that's $25. 15:25 Do you know how much groceries you can buy with just $25? 15:28 You'll be able to eat for maybe two weeks. 15:30 I know times are little rough and prices are going up, 15:33 but still when you make it yourself, 15:34 it's always cheaper. 15:36 So today we gonna go into $5 meals 15:38 in less than five minutes, 15:40 something that everybody enjoys because as I travel around 15:42 and I ask people they say, 15:43 "Well, we love the show Taste of Paradise." 15:46 And I always ask them a simple question, 15:48 have you tried anything? 15:49 "Well, you see what had happened was is, 15:52 you know, my sister wasn't there." 15:54 What does your sister have to do with you 15:55 cooking a good, healthy meal? 15:57 And so nobody is doing it. 15:59 So I'm like, you know what, we have to do something 16:00 as very simple, easy, practical for everybody to put to use 16:06 and all you need is a few ingredients 16:07 and it's actually gonna save you some money. 16:09 So we're gonna look at two simple recipes 16:11 we're gonna do in five minutes or less each, 16:14 don't push it now. 16:16 So in about in ten minutes, we're gonna make a phenomenal, 16:18 phenomenal entrée, something that I truly enjoy 16:21 and here is the simple recipe for you to follow along. 16:25 All you need is: 17:14 Like how simple is that, 17:16 everybody can do it and my time is running out. 17:18 I'm on a schedule here. 17:20 This is why I love these meals 17:21 'cause it's something that we all can do. 17:22 But before I get rolling, 17:24 I'm gonna go ahead and grab that tofu, 17:25 you know, how you buy those little tofu stack, 17:27 or a little blocks of tofu? 17:29 Let me just grab that from the fridge 17:30 and while I'm here, 17:32 I made some extra rice as well 17:34 'cause we're gonna make another recipe there. 17:36 So I'm gonna take the tofu, 17:38 really simple and easy to apply. 17:41 I want to encourage everybody to do it. 17:43 Then you just take that block. 17:44 This block is only gonna cost you about 17:46 $2, $2 and change, okay. 17:48 But remember, we're gonna calculate. 17:50 Now, I'm gonna drain out the liquid here, okay. 17:53 So I'm gonna drain out the liquid, 17:54 but we're gonna calculate this 17:56 and you'll see that it's actually less than $5. 17:59 So I'm gonna open this item, 18:00 you've seen me do something similar for tofu ticken, 18:04 but this one is one of my favorites 18:06 'cause I like to make this when I'm on the run. 18:09 I'm just gonna take the knife 18:10 and I'm gonna cut those in nice little steaks. 18:13 All right, I know we don't eat steak, 18:15 but it's something that you can definitely enjoy. 18:18 Then I'm gonna turn on the stove, get that rolling. 18:22 All right, take my two tablespoons, 18:24 more or less of olive oil. 18:27 Pour that on there. 18:28 Now you notice just enough, 18:30 we don't want to end up frying stuff here today 18:32 because we want to keep the blessings also. 18:34 I'm gonna spread that oil out nicely, 18:37 and I'm gonna take my sliced tofu bits. 18:40 This is done, I'm gonna throw this away. 18:42 I'm gonna get that going on. Oh, one broke but that's fine. 18:46 You want to try your best to buy 18:48 what is known as the extra firm tofu. 18:50 That one will hold a little bit better. 18:52 And this one will take just a little while, okay. 18:55 You try to get drain off 18:57 as much of the liquid as possible, 19:00 that would actually help expedite the process 19:02 a little bit, okay. 19:03 Then I'm gonna take some seasonings 19:05 and just put that over that like I said seasonings 19:07 of choice, you decide which one works best for you. 19:09 I'm gonna take a little bit of salt, 19:11 put the salt over that there 19:13 because tofu has how much flavor? 19:15 Very little flavor. 19:16 Okay, but that's actually a good thing. 19:18 So it actually takes the flavor of whatever you add. 19:22 So I have some onion powder, some garlic powder. 19:25 I'm gonna pour that over there. 19:27 I got my garlic, got my onion powder as well. 19:31 Also some paprika will do the trick. 19:33 Give it a little color. 19:35 Man, one time I made this recipe, 19:37 I was running late for one of my flights 19:39 and I made this, this is like literally, 19:41 I'm bringing y'all in my home here today. 19:43 And I made this and I grabbed my sandwich, 19:46 put it all altogether, 19:47 brought the food with me on the plane. 19:50 It was so good, the whole plane was smelling good. 19:53 Even a flight attendants' wanted some. 19:55 I'll tell you the story here in a little bit, 19:56 but I got to get the other stuff rolling. 19:58 Remember, I said also we're gonna make 20:00 some savestacks today, right? 20:01 So I have some cooked rice that I had before, 20:04 so I'm just gonna put that on the stove 20:06 and I'm gonna reheat that. 20:07 So the key to save your money 20:10 is using what you have and I hope y'all ready 20:14 'cause we're going to get something going here today. 20:15 So I'm going to reheat that, 20:17 and in order to make our haystacks, 20:19 we're gonna need some beans, okay. 20:22 You're gonna need some beans. 20:23 Look at that, this one here. 20:25 I open it halfway which is gonna open the beans, 20:28 don't tell Evita, I know, I'm using a can. 20:30 But hey, we're trying to do in less than five minutes. 20:33 You all know what I'm talking about. 20:35 So that's gonna be a challenge if I set it overnight, 20:37 but you can use beans that you have set overnight. 20:41 But now here's the thing to get to avoid 20:44 like that bad properties or whatever, 20:45 just take that and drain out the liquid, okay. 20:49 Drain out the liquid 20:52 and then we're gonna take this black beans, 20:54 we're gonna put it in our next pan. 20:58 I hope y'all can follow along. 21:00 You wanted it in five minutes or less, gotta get that going. 21:05 All right, then I'm going to add a little bit, 21:07 some seasonings to that. 21:08 I took off the... 21:10 What did I take off there? 21:12 I took off the sauce that it's in 21:14 and then I may just flavor that a little bit. 21:17 And of course you see my favorites paprika, 21:20 onion, garlic powder, those usually do the trick. 21:23 Also you want to maybe try, put some onions in it as well, 21:27 okay. 21:28 And that will work down a little bit 21:30 'cause we want those beans to have some flavor. 21:35 So here we are, it should be good. 21:38 It's gonna take a little bit of that, 21:40 pour that there as well. 21:43 How's my grill tofu going? 21:48 So it should be all right. 21:52 Hope you all are following along. 21:54 You don't want anything to burn in here. 21:57 So that is going, that's going, my rice is warming up. 22:00 Now I just have to go ahead 22:02 and lay out my nice little savestack. 22:06 Not a haystack but a, what? 22:08 A savestack. 22:10 And sometimes your stoves will act up, 22:12 so you just have to switch it up a little bit. 22:14 All right, so that's going there. 22:16 Double check your tofu. 22:19 Make sure it's good. 22:21 See, it's a little soft 22:23 so you don't have to really turn it over. 22:26 But I just want you all to follow along with me. 22:28 Now remember, one side has been flavored, 22:31 okay, one side. 22:34 And remember, I said season is of choice. 22:35 Somebody said, "Should I add the bacon, 22:38 beef fat or something to it?" 22:40 Well, we're not going to add that. 22:41 As you see we'll let that oil go over it to the side, 22:43 if you have a non-stick pan, 22:45 that will do the trick to help you avoid 22:48 adding unnecessary fats. 22:51 So I'm just going to flip all of those over. 22:54 This is literally almost done. 22:56 My beans is looking good. 22:58 What's going on here? 23:00 Somebody's behaving badly, and we'll get that going. 23:03 So my beans, let me just mix that up a little bit for you. 23:08 There's only a little bit of space here. 23:12 This is literally how I do it at home. 23:14 I don't spend too much time 23:19 cooking all day, 23:20 I don't really have much time, 23:22 and I'm sure I'm not the only one. 23:23 Can somebody witness? 23:25 Can I have a witness up in here? 23:27 All right. So that's warming up. 23:28 What else do I need? I need my lettuce. 23:30 I'm gonna grab a little bit more onions. 23:36 Okay, we have the onions there, just take off some of the skin, 23:39 that should be good. 23:41 Let me just take all of that, throw that out. 23:44 And then we're gonna start building 23:46 our savestack here shortly. 23:48 Okay, so we have onions. 23:49 If you notice I love onions here. 23:51 My knife is acting up. 23:53 Always make sure you have a sharp knife. 23:55 Also, I'm going to take some lettuce. 23:59 Okay, I have some lettuce here. 24:01 You can either chop that up as well. 24:02 You decide what works best for you. 24:07 And then this is going to help us build our savestack, 24:10 all right. 24:11 And then the tofu is almost ready as well. 24:14 So here's how it is. 24:16 You all are experts I'm sure of haystacks, 24:19 but we gonna get this one going, 24:20 and our rice is warming up nicely. 24:22 I like to do mine with rice because of course, 24:25 rice is cheap but rice is also heavy, okay. 24:29 So, and heavy is always good 24:31 especially when you're eating healthy food. 24:35 You can do it either way. 24:37 You can actually put the rice down first, 24:39 or you can put chips, 24:40 or you could just do whatever you want to do. 24:42 So I'm gonna take that rice 24:44 that I had already prepared there. 24:46 I'm gonna to put that out there, 24:48 nicely brown rice of course, try your best, 24:51 stick with the brown rice. 24:52 I've got some beans on there, but that's fine. 24:55 Then I'm gonna take some beans, 24:59 we gonna pour that over there nicely. 25:00 You can add water if you want 25:02 to give it more sauciness. 25:08 So I'm gonna add the beans to that. 25:11 Remember $5 in five minutes. 25:13 Oh, before I do that, remember I talked about that cheese. 25:16 We grab the cheese, I like to put the cheese right there 25:20 with the hot beans, why? 25:23 'Cause that's gonna make it melt down nicely for us 25:26 and literally this is like a complete meal 25:29 in a second or two. 25:30 We have a little bit of onions if you want. 25:34 A little bit of course. 25:36 Let me see if I have some tomatoes. 25:39 You can even add tomatoes. 25:41 Let me grab, I'll cut those a little bit. 25:43 So some tomatoes, get that going. 25:46 How's my grill tofu doing over there? 25:49 They said, they're all right. 25:51 All right, have that going and am I missing anything? 25:55 Maybe some avocado or something like that, 25:57 but that pretty much with a little bit of lettuce. 26:02 This is pretty much a savestack, ready for you, 26:05 ready to go simple and easy. 26:08 Hey, I said it was five minutes, all right, 26:10 I didn't say this is gonna take all day. 26:12 So that's our savestack, that's ready for you. 26:15 Then we just have to double check 26:16 on our grilled tofu. 26:19 Grilled tofu steaks. 26:22 Oh, yes, she's ready, look at that. 26:26 She's a beauty, 26:27 and the good thing about this is 26:29 it's easy to transport. 26:32 It will be easy to go around. 26:34 I just stick this in two slices of bread 26:39 and then it's ready for the roll. 26:41 This is like ready for the road food. 26:43 Let me get my bread here. 26:45 Just try your best pita bread or some all, 26:48 some good healthy bread will do the trick for us. 26:52 Okay. 26:54 Let me just see what's going on. 26:56 So we have bread 26:57 or pita would be a good option as well, 26:59 it has very little ingredients. 27:02 So I'm gonna take the good part of this bread. 27:04 Let me see. 27:07 I'm gonna put that next to my savestack. 27:10 Mr. Savestack, you don't mind, do you? 27:12 All right. 27:14 So here it is, you can take that, 27:15 you can toast that. 27:17 Now I'm gonna go ahead 27:18 and add my grilled tofu steak to that right there. 27:23 Really simple, really easy, I think everybody can do it. 27:26 I wanted a quarter pound, I want a quarter pound, 27:29 so I'm gonna load that up there nicely 27:31 and got a nice grilled, 27:33 not the grilled one, but a nice tomato. 27:38 Put one and we gonna almost be done, we take that, 27:41 you pour that on there nicely. 27:43 Oh, yeah, for all in one, this is almost done. 27:45 Then I take some of my vegan mayonnaise, 27:49 put that on there 27:51 and you are pretty much done with a little bit of lettuce. 27:54 Voila, done deal. 27:56 Enjoy it 'cause I'm about to myself. |
Revised 2017-04-20