Taste of Paradise

Tangled Thai Salad / Bean Salad Medley

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno

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Program Code: TOP000064


00:01 Have you ever wondered exactly how to prepare healthy food
00:04 that actually taste good?
00:05 Well, stay tuned while Evita Tezeno
00:07 and your truly Nyse Collins show you just how to do it
00:10 and give you something better, A Taste of Paradise.
00:31 Welcome to A Taste of Paradise.
00:33 My name is Evita Tezeno
00:35 and I just love different ethnics foods.
00:39 You know they have different flavors,
00:41 Mexican, Italian, Greek,
00:46 and one of my favorite is Thai.
00:48 I love Thai food.
00:51 And I'm making amazing dish for you today.
00:55 And you know,
00:56 I have to invite people on the set
00:59 to help me out sometimes and I need a friend today...
01:04 What? Thai, did I hear Thai food.
01:07 Yes, you did.
01:08 Evita, you're making some Thai food here today.
01:10 Yes, I am.
01:11 You know, I was just in Thailand not too long ago.
01:13 Yes. And you know what?
01:15 I'm glad to see you Nyse Collins.
01:16 Well, you know, I'm trying to get ready and stuff like that,
01:20 you know, we have the second show.
01:21 Yeah, okay.
01:23 So excellent so you're making some Thai food today?
01:25 Yes, I am. Oh, wow, phenomenal.
01:28 I can't wait to learn a little bit there,
01:31 normally they cook it up and stuff like that,
01:33 but you're not going to be doing that today.
01:34 No, it's going to be raw. Okay. All right.
01:37 It's going to be fresh.
01:39 Fresh, living life fresh. Yes.
01:41 Well, what do you say if you want to eat it,
01:42 don't heat it or something like that.
01:43 Yeah. We are eating without heating.
01:46 Eating without heating. Now Thai style too.
01:48 Yes, Thai.
01:50 So you're going to make a nice little
01:51 delicious tasty Thai recipe without the heat.
01:54 Without the heat.
01:55 Okay, now is that heat with the pepper
01:57 or heat with the fire?
01:58 With the heat with the fire. Okay.
02:00 You know, Evita always got to spice it up a little bit.
02:02 I got to spice it up just a little bit.
02:04 But, you know the heat is optional.
02:06 We don't have to have it.
02:07 Okay, good news, good news. So what is it called or?
02:11 It's called the Tangled Thai Salad.
02:14 Tangled Thai Salad.
02:17 That's the TTS, Tangled Thai salad.
02:20 I'm always trying to do a acronym
02:22 or something like that.
02:23 And I'm sure it's pretty tasty,
02:25 I see you have all the stuff here
02:27 and I'm sure everybody wants to learn.
02:28 You see that Thai food is good.
02:30 They always put a little extra ingredients in it
02:32 and stuff like that.
02:33 When I was there I was enjoying myself,
02:35 I really enjoyed like the fruits
02:36 and stuff that they offer there.
02:38 And sometimes some of the food
02:40 I couldn't quite eat 'cause you know, it's little,
02:42 they put a little extra ingredients
02:43 as I mentioned here,
02:45 but now we know you're going to do something really good
02:47 that will be helpful and I can definitely enjoy.
02:49 Yes. And we will see how it is.
02:51 So the Tangled Thai Salad, all right.
02:54 What's the... Tangled Thai Noodle Salad.
02:56 Tangled Thai Noodle Salad.
02:57 Yeah, we're using zucchini for the noodles.
02:59 Okay, very nice.
03:00 So not pasta or something like that.
03:02 No, not pasta, we're using zucchini.
03:03 Okay, excellent.
03:05 What is that, you mention something
03:07 you're going to show us that recipe real quick.
03:09 Yes, we're going to do the dressing first.
03:10 Okay, very nice. Yeah.
03:12 Tangled Thai Noodle Salad dressing.
03:15 That is actually called a what? A Almond Lime.
03:18 Yes, it's a Almond Lime. You want to read it for me?
03:20 Sure. Yeah.
03:21 We'll go ahead and share that
03:23 'cause I'm going take some notes while we add it.
03:24 Okay. All you need is:
04:07 Yeah.
04:08 This is the almond lime dressing.
04:10 Yes.
04:11 I think you had to and write that actually
04:12 because the dressings in Thailand is no joke.
04:15 Yes. They're really rich.
04:18 And they're also very tasty as well.
04:21 So how we're going to make this?
04:24 So all we need is a blender, yeah?
04:25 All we need is a blender. Okay.
04:26 And we just dump all the ingredients inside.
04:29 That's it, so we put all the ingredients,
04:30 you have that oil there...
04:32 Olive oil.
04:33 We have Bragg's. Bragg's.
04:35 Which gives that salty. Okay.
04:38 We have the fresh cilantro. Yes.
04:39 Yes. Garlic cloves.
04:42 Cilantro is crucial, that nice garlic,
04:45 it's like garlic is in everything
04:46 when they make it there.
04:48 We have some ginger. Okay.
04:50 That is true, it's like they go in a kitchen,
04:52 I mean, when you taste Thai food,
04:54 it's like they throw ginger in the air,
04:56 it's almost in everything.
04:57 Yeah.
04:59 Ginger is in everything
05:00 and that has some additional properties as well.
05:01 Yeah, we have lime juice.
05:03 And it's fresh lime juice, it's not out of bottle.
05:06 Okay, so this is the real deal here.
05:08 This is the real deal.
05:09 Yeah, this is no concentrate and all that stuff.
05:11 We got the real thing here,
05:12 so it's going to take some effort.
05:14 Yeah. But it will be worth it.
05:16 And this is coconut milk and I made it myself.
05:19 You make coconut milk yourself.
05:20 Yes, I took the water from a young coconut,
05:23 and the meat from a young coconut,
05:25 I blend it together.
05:26 There it is... So I made some coconut milk.
05:27 This is literally from scratch, all right.
05:30 Exactly.
05:31 So anybody who has access to the fresh coconut
05:32 or those items there,
05:35 then you can go ahead and make your own coconut milk.
05:37 Normally when we think of coconut milk,
05:39 we think of that nice little can there.
05:41 Exactly.
05:42 And they quite added something to preserve it and hold it up,
05:44 but now you could it yourself.
05:45 Exactly, exactly. And this is raw almond butter.
05:49 Now this did come out of a jar.
05:52 But you can even make that one yourself...
05:53 Yeah, you can.
05:54 You had to have really powerful blender like this...
05:56 Exactly.
05:57 And some of them like health food stores
05:58 or the even health food supermarkets.
06:00 They allow you now to make it,
06:02 they have a little dispense where you can do
06:04 the freshly grounded almonds and your own butter,
06:07 freshly grounded peanuts, you can make your own.
06:10 So I mean these days
06:11 there is no excuse why we can't do it ourselves.
06:14 Exactly, exactly. We have our dates.
06:17 Dates, very nice. Yeah.
06:19 And you turn your head. All right.
06:22 There it is, somebody is going to spice up the place.
06:24 Got to spice up this place a little bit with the jalapeno.
06:27 I didn't see it. I didn't see it.
06:30 But I'll taste it, pray for me.
06:33 And we just go blend it up.
06:48 That's it. No way.
06:50 That's it for the dressing.
06:51 This is serious
06:53 because look how thicken stuff that is.
06:55 It is thick.
06:56 Let me just take a quick look,
06:58 may be everybody can see with me.
06:59 That stuff is thick.
07:01 This is literally the how Thai you know, food is.
07:04 Yes. It's a thick dressing. Okay.
07:07 Almost Thai food has thick dressing.
07:08 Okay, I'm going to put this out of the way.
07:10 Okay, wonderful.
07:11 So we did that there,
07:13 we made this phenomenal Thai dressing,
07:15 that thing is thick.
07:16 Yeah. It's ready to roll here.
07:18 Yes.
07:19 And we're going to use it for the salad, uh?
07:21 Yes.
07:22 Okay, so what is the ingredients here
07:23 for this Tangled Thai Salad?
07:28 Tangled Thai Salad. Show us the simple ingredients.
08:00 Cilantro.
08:01 Man, we're going to Mexico, we're going to Thailand.
08:05 You're going all over the place with this
08:06 and then you had that napa cabbage and then...
08:08 Yes. And then a jicama.
08:10 Yes. Okay.
08:11 And so I just didn't cut it,
08:14 so I wanted people to see what a jicama look like.
08:16 Okay.
08:17 And it's like a cross between apple and a potato.
08:20 Apple and a potato.
08:22 Actually now it sounds like me,
08:24 like an Italian and Trinidadian.
08:26 That thing, don't know what it is.
08:28 And it's easy to you know,
08:30 you just kind of cut it off and you peel it.
08:34 Okay. And you just peel the skin.
08:36 If I wanted to,
08:38 I could even use like a potato peeler or something.
08:42 Yeah, you can use the peeler. Okay.
08:44 And you just... So this is the jicama.
08:46 This is the jicama. Very nice.
08:48 And we're going to cut it into little just like little strips.
08:52 Okay, very good.
08:54 Definitely you need a sharp knife for this thing.
08:56 But yeah, you're right, it looks like a potato,
08:59 look like we're making some fries right there.
09:01 Potato and an apple, so they're little sweet there.
09:05 It's a sweet kind of starchy.
09:08 Yeah. Sweet starchies, the SS, yeah.
09:12 So we got that, that's the jicama.
09:15 Oh, you know another thing I used to see the jicama,
09:18 that's when I was like we going to Mexico as well,
09:19 because they would take the jicama
09:21 and they'll put like seasonings on it like lemon,
09:24 and a lot a chili
09:26 and a whole bunch of other things
09:27 and eat it that way.
09:29 So now we're going to do a Thai style also.
09:31 So this is great especially with this dress,
09:33 I want to see how this dressing is going to bring it
09:35 all together here nicely so...
09:37 Okay, so we got to chop...
09:39 You're chopping it up kind of really thin
09:41 as you said there.
09:42 Like kind of, like matchsticks. Okay.
09:44 And we're going to stick it in the salad,
09:47 put in the salad.
09:48 So that goes along with the rest of the items here.
09:50 So should I bring, this is the salad here...
09:51 Yes. So I'll bring that over.
09:53 This is the zucchini that has been spiralized.
09:54 This is the spiralized,
09:56 everybody know how to do that by now,
09:57 you have the nice little cool machine.
09:59 Yes. Yes.
10:01 And you just, you spin it there, you spin it
10:03 and then you get these nice little spirals going on.
10:05 Yeah. Then we have the cilantro.
10:07 The cilantro chopped up. Chopped it up.
10:09 Chop it up, chop it up. All right.
10:12 Throw that in the salad.
10:14 We have the napa cabbage.
10:15 The cabbage.
10:17 Okay, now napa... Napa cabbage.
10:19 All right. Yeah.
10:21 Everybody got that, not Napa Valley,
10:22 or maybe it's Napa Valley cabbage.
10:24 We have the cucumbers. Okay.
10:27 And we have carrots. Carrots.
10:30 Zanahoria for those who have learned in Spanish here.
10:34 How you said that? Zanahoria.
10:36 Oh, okay. Zanahoria.
10:37 I don't know how to say it in Thai.
10:40 Maybe I'll do that next time.
10:41 Now... Then we take this.
10:43 This is a thick dressing.
10:45 All right, now we're going to take the dressing.
10:47 And we got to stick it. So this is the crucial salad.
10:49 This is, it's pretty good here.
10:52 I can't wait for tasting there.
10:54 So you're making that salad so you put that,
10:56 now where eventually we're gonna mix that up, yeah.
10:58 Yeah, we have to mix it up.
11:00 Boy, this is thick.
11:02 Yeah, it's thick a dressing.
11:03 'Cause you wanted to cool
11:04 so you're going to have to use your hands with this one.
11:06 Okay.
11:08 So you're going to have to mix that all and properly there.
11:11 Okay.
11:13 So we get that going, we have the zucchini.
11:15 Zucchini is also very good for the arteries as well,
11:18 so lot of people don't quite know about it,
11:21 there with that pumpkin and all of that
11:23 and all of these are foods that are very good for the arteries.
11:26 Those seeds, do not throw those seeds away,
11:28 the seeds is good for you, all right.
11:30 So go ahead and find a way to eat that
11:32 or like with pumpkin seeds you just roast it a little bit.
11:35 But that's also good,
11:37 also to use the pumpkin seeds zucchini kind of family
11:39 to get rid of like parasites as well.
11:42 Yeah, right, right.
11:43 So this is good stuff all in a family to bring
11:46 that nice flexibility to those arteries and veins.
11:49 So those who are dealing with maybe high blood pressure,
11:52 cholesterol issues or those items,
11:56 can enjoy this simple salad which will be good.
11:59 Now it's really coming together there.
12:01 I wonder what they'll use, normally do you use
12:03 probably mayonnaise or something like that.
12:04 Yeah, some type of...
12:07 But they use coconut.
12:08 They use a coconut. Mm-hmm.
12:10 A coconut base and we have...
12:11 'Cause I have seen that,
12:13 I've seen something similar not per se just a zucchini
12:15 I think there is a twist to it. Yes.
12:17 But I've seen they'll do the salads as well,
12:19 but it's like this yellowy thing or white thing
12:22 that's on it so, so no problem.
12:24 And then I put some chopped cashews...
12:26 Chopped cashews. And usually they toast it.
12:28 They toast them or I've seen it with the peanuts as well.
12:31 Exactly. Exactly.
12:32 But peanuts are not really good raw,
12:34 it's not good on the digestion.
12:36 Right, it's little hard,
12:37 so that's why we use the cashews as well.
12:39 Yeah, so I'm going to grab a towel.
12:40 So that's pretty much done. Yes, it's pretty much done.
12:43 So let me help here. Yes.
12:45 Then we're gonna take that and just whip that up.
12:49 And you all can have now your
12:52 Tangled Thai Salad.
12:56 Tangled Thai Salad. Here it is.
12:58 This thing looks good.
12:59 And if you wanted to put a little more dressing,
13:01 I can show you can do so,
13:02 you probably add on a couple of extra blessings there.
13:05 But hey, this is the good stuff.
13:07 This is the good stuff,
13:08 and it will be nice tasty tangleon and it will be Thai.
13:12 So now you're getting literally A Taste of Paradise.
13:16 Not only in western hemisphere
13:18 but also all the way in A Paradise of Asia.
13:21 So lot of people truly, truly enjoy this.
13:23 So I want to encourage you all
13:25 to get a little taste it out, hope you got the recipe
13:28 because I'm going to keep this one for myself, yeah.
13:30 Yes. But you got to share with me.
13:32 Oh, okay, sorry. Okay.
13:34 There you go.
13:35 So thank you so much for having me on...
13:36 Yes.
13:38 And I'm glad I got this...
13:39 You know, and I always say this,
13:41 we have to always remember to live life fresh.
13:46 There you go.
13:55 Five dollar meals and five minutes or less.
13:58 This is crucial,
13:59 everybody is running around like crazy these days
14:02 and trying to keep up and that's why
14:04 this is why fast food has done so well in the past.
14:07 It's because it's quick and easy
14:09 and at least you get something to satisfy that hunger.
14:12 However, at the same time they also say you live a fast,
14:16 if you eat fast food you live a fast life.
14:19 You're here today, going tonight.
14:20 We want to eat slow food and live a long life.
14:23 I believe you all would agree.
14:25 However, sometimes things you know,
14:28 you just need to have things going along quickly.
14:30 And so in the VIP room, I know the very important room,
14:34 the kitchen as you all know,
14:36 I believe we should take some time,
14:38 however sometimes the family has to do this,
14:40 this has to happen and the kids got to go to practice
14:45 or you have to go back to work or something of that nature.
14:48 So it will be helpful every now and then
14:51 to have a quick meal
14:52 and a quick cost-effective meal.
14:54 That's why today we're just trying to continue along
14:57 with some of our other programs on how we can prepare
14:59 nice five dollar meals in less than five minutes.
15:03 Now give me a break or so,
15:04 I'm gonna probably take five or six,
15:06 but I think you all can do it even faster than me
15:08 but we'll see how it works out today.
15:10 Today we have two special recipes
15:12 that are very simple tasty and the key is,
15:16 you wanted to be fast
15:17 but you wanted to be nourishing as well.
15:19 So now you all have no excuse
15:21 why you cannot implement some of these recipes,
15:24 so if I see you out there,
15:26 you'll be able to say I tried that one.
15:29 So this one is at your request
15:31 five dollar meals in five minutes or less.
15:33 And here is the two simple recipes
15:35 that we'll do one at a time.
15:37 It is a Zucchini and Avocado Sandwich.
15:41 Yes, Zucchini and Avocado Sandwich.
15:43 We say, Zuchado.
15:44 That's a combination between the two.
15:46 You have some:
16:00 Of course, you can make that yourself,
16:02 Evita has taught us how to do that many times.
16:04 and then of course, sea salt to taste.
16:07 And then we'll also going to knock out quickly
16:09 a Three Bean Salad Medley,
16:12 all right we're going to of course throw in some:
16:30 Or just work with the tortilla chips if that's all you have.
16:34 So here it is.
16:36 Now in order to get this thing started,
16:37 you have to be prepared, okay.
16:39 So we chopped up
16:40 and we sliced up some of those items.
16:42 We're going to get our grill going,
16:44 because we're going to grill this up, all right.
16:47 So we're going to get that going,
16:48 we're just gonna put a tad, just a tad bit of olive oil.
16:52 Last time I did it, it was so much oil,
16:55 so just a little tad to get that going.
16:58 And then we're going to spread that out around nicely.
17:03 We're going to add,
17:04 we already sliced up some summer squash,
17:06 some zucchini, this is very, very good for us,
17:09 and these are very cheap and cost-effective.
17:13 So we're gonna put that on it
17:14 'cause we're gonna grill it down a little bit.
17:16 And just till it has that nice little grill flavor, okay.
17:19 Some people say,
17:20 "Well, can I go out and put it on the grill, grill.
17:22 I mean, you can but at the same time
17:25 you're going to have some smoke flavor to it.
17:28 I know smoke flavor tastes good,
17:30 but as you know when you burn something
17:32 that becomes like carcinogenic a little bit,
17:35 so we try our best to hold off on smoked items,
17:39 even a veggies,
17:41 so some people use what is known as the foremen,
17:45 you know what I mean,
17:46 there's different grills and stuff that they can use.
17:48 You decide which one you want,
17:49 however we want to try our best to avoid smoking items.
17:53 Maybe cancer tastes good or something like that
17:55 but when you burn something and it goes into the food
17:57 then that transfers into you as well.
17:59 So we want to avoid that
18:01 and that's why you just want to grill it nicely,
18:03 right here on your own stove.
18:05 We're just going to add a little bit,
18:07 just a little bit of salt to that,
18:08 so it has that nice flavor, okay.
18:13 So we get that one going.
18:14 So while this is going ahead and grilling there for us,
18:20 we also want to get the other items prepared
18:22 so we have our avocado, okay.
18:26 So we have the avocado there and just crack that open, okay.
18:32 I know some people go ahead and do the karate chop,
18:35 I don't recommend that.
18:36 I just want to go ahead and squeeze it.
18:38 Just squeeze it there just a tad,
18:41 you follow along with me.
18:42 If you squeeze, it just pops up.
18:44 We don't want fingers added to the recipe,
18:46 if you know what I mean.
18:48 So just squeeze it just a tad and then look at this,
18:52 it will roll right off, so you be gentle,
18:54 it will be gentle to you.
18:55 So I get that going, all right.
18:58 So we have the avocado and what we're going to do,
19:01 we're just going to go ahead and slice that nicely there
19:05 'cause that's going to go in our sandwich.
19:07 This is our zuchado.
19:10 Not only zucchini avocado but a zuchado sandwich, okay.
19:17 Then we'll pull that out,
19:19 so that's going ahead and grilling there nicely.
19:22 So this is ready. Ready for me.
19:25 And what I'm going to do now is I'm just going to flip this.
19:29 You remember I'm on a time schedule.
19:31 Look at that, so you should have that nice,
19:33 look at that beautiful, beautiful,
19:36 and it becomes a little translucent as you see there.
19:39 Oops, just have to do it yourself sometimes.
19:43 And let me just turn that just a little bit there.
19:47 And so now you have this grill item,
19:49 like I said when it becomes little translucent
19:51 then it will be ready to roll.
19:54 The thicker it is the longer it will take,
19:56 so that is rolling there.
19:58 Don't worry don't burn yourself.
20:01 Now while that's getting ready since I've flipped it,
20:04 I'm just going to add a little, you keep add a little paprika.
20:07 Gives it a little color, little more flavor.
20:09 Anybody know what paprika is?
20:12 Some people think they know,
20:13 they think it's pepper or this or whatever.
20:15 It is actually a capsicum but the big guy,
20:20 and what am I talking about paprika is basically,
20:23 let me show you here.
20:25 Red bell pepper but dried,
20:27 dried red bell pepper is paprika.
20:30 So you guys and gals can enjoy the paprika.
20:33 Now while this is getting,
20:36 I had to get it nice and grilled.
20:38 I'm going to go ahead because I'm trying to do two.
20:43 Yes, two five minute meal
20:47 so you're preparing for a family,
20:49 this is going to be the three bean medley.
20:51 So what are some of the three beans
20:52 we're going to use?
20:54 Don't tell Evita, I'm using a can item,
20:55 if it's just a quickest thing, I'm sorry,
20:58 I'll soak the beans another time,
21:00 but work with it and what you want to try to do is what?
21:03 You want to drain it out.
21:04 Drain out the excess liquid there.
21:06 Sometime you even wash it out as well.
21:09 This is the option, okay.
21:10 But if you're making it yourself,
21:12 I'm not too concerned...
21:14 I'll tell you this, I'm not too concerned
21:15 about the sodium in here.
21:17 What I'm concerned about is the sodium
21:18 that is found in a lot of pre or processed items.
21:22 I know this has been prepared for us
21:23 but if you wash it or something,
21:25 you could remove that and the one that purchase here
21:27 was actually reduced sodium, this was only like 89 cents.
21:31 And you probably get a bag for 89 cents
21:34 so if you want to save even more,
21:36 go ahead and buy the dried ones,
21:38 but if you have somebody preparing it for you
21:40 a little bit that is going to cost you.
21:41 So we're going to take, before I even do that one,
21:44 I want to do corn, so we also have corn.
21:48 Oh, this used to be my favorite.
21:49 I'll tell you this,
21:51 long time ago when I used to be in university,
21:55 this is what I used to live off of,
21:56 literally it was one of my favorites like corn.
22:00 All right, you ready for the next part?
22:02 A little bit of salt,
22:04 a little bit of onion and garlic powder.
22:10 And I will go ahead and grill that nicely
22:14 and this is what I used to eat literally everyday.
22:18 Everyday it was my favorite.
22:19 I'm surprised I'm still able to eat it now,
22:21 because I would think that I will get tired of it.
22:23 But I used to do the corn, add some seasonings to it
22:27 and I just used to sit there and eat.
22:29 Now I wasn't that broke, but I was on a budget,
22:31 you all know college student budget.
22:34 Okay, so while that gets going,
22:37 I'm just gonna double check on this
22:38 and I'm going to add the rest of my the other beans here.
22:40 'cause we're not doing one bean, we're doing how many?
22:43 Three beans, okay.
22:45 So you only saw the black bean, but you can use the red bean
22:47 and you can also use black beans, okay.
22:52 Cool thing about that is that it's easy to clean, all right.
22:55 But make sure you recycle, we don't want any problems,
22:58 we want to be a green, green, green people.
23:01 So you add a little bit of that,
23:02 you can also I know it's not in recipe but you can add
23:05 even a little bit of nutritional yeast,
23:06 you get your vitamin B, B12 from there.
23:10 Look how beautiful that is already, so check it out.
23:13 Let me check on.
23:14 Oh, I'm getting little toasty here.
23:18 Oops, I made a mess.
23:21 These are pretty much done.
23:23 You don't want to go ahead and burn these now.
23:26 So we have that ready, that's all.
23:30 And then my bean medley
23:32 so while my three bean medley is getting ready,
23:35 I'm just going to go ahead and grab some bread here.
23:39 All right, here is some bread.
23:43 I'm going to bring that over.
23:44 Do you know you can even grill your bread?
23:47 Watch this, I'm going to take all of my grilled items,
23:49 I'm going to move that off a little bit.
23:51 Now while this is still hot,
23:52 I can even put my bread on there.
23:55 Man, this is how we used to make some sandwiches
23:58 back in the days.
23:59 I don't know if you're ready for this.
24:01 We used to put some cheese and all of the other stuff
24:03 but now we have better option so we're going to get
24:05 A Taste of Paradise and cook little more healthy
24:09 than we used to, okay.
24:10 So I'm going to take this bread,
24:12 I'm going to put that here to the side.
24:14 So hope you all can follow with me,
24:16 let me just clean up.
24:18 I'm going to take now some of my vegan mayo.
24:22 You all learn how to make that or aioli some people call it.
24:26 And put that nicely on my bread.
24:29 And this is real easy, all you need is like soy milk
24:32 or any kind of like healthy milk option,
24:36 and little bit of oil, little bit of salt.
24:38 And then you have that there,
24:39 I'm going to lay some of my grilled zucchini
24:45 and summer squash,
24:47 I'm going to make literally a burger out of this.
24:49 Put that there and one more slice right there.
24:52 Hello, guys move over.
24:54 Okay, then I'm going to take my avocado.
24:59 And I'm going to put that on there as well.
25:02 So as you all notice,
25:04 you all are getting a bird's eye view
25:06 and to have Nyse Collins eat out.
25:08 Literally, this is what I do,
25:10 I make it very simple, very easy.
25:13 Add a little bit of extra salt there.
25:15 And if you want you can even put some onions on it,
25:20 you can even use garlic.
25:22 I mean, you decide what you want to do.
25:24 And let me see if I have some tomato.
25:29 Just picked it off a vine,
25:31 fresh vine picked tomatoes there.
25:34 Of course, I rinsed all of these
25:36 and I just take a little bit of tomatoes,
25:39 I put about two or three slices on there.
25:42 I'm telling this is how simple,
25:44 how easy it is to make these items and then voila.
25:48 Like I said if you want to put onions and stuff,
25:50 you can do so.
25:52 And let me just go ahead and cut that for us here.
25:55 So I have that sandwich ready and to go.
25:58 Now I got to finish up my three bean medley.
26:02 So I'm going to put this to the side.
26:04 I should have another one here, just nice and pretty.
26:07 It is my three bean medley
26:09 basically while I'm going to take that out,
26:12 I'm going to pour that into a big bowl there.
26:16 You can let that cool down a little bit if you want.
26:20 I enjoy my items a little hot.
26:25 But what we're going to do that really makes it nice
26:27 is we're going to take some onion and some tomatoes,
26:30 and we're going to pour that in there,
26:32 it kind of sautes it nicely there for you.
26:35 But just with that natural heat from the stove,
26:38 we're going to mix that up, let me get a real spoon.
26:42 Okay, so we're going to mix that up.
26:44 This is very healthy and nutritious,
26:46 we have the corn, it's going to give some of those carbs,
26:49 actually beans is probably one of the best things
26:52 for even like a diabetic.
26:53 It's a fundamental food.
26:55 Beans are fundamental food for diabetics.
26:58 And we just clean this up here.
27:02 Do I have some? I do.
27:05 I have this, my tomatoes, move that.
27:09 Here it is. My cilantro.
27:11 Let me see if I could grab some, follow with me here.
27:13 Grab some fresh cilantro,
27:16 because I'm running out of time.
27:18 And then we just take this
27:21 and you just sprinkle this over,
27:23 like I said with the little bit of seasonings.
27:27 Get that going, I have some scallions as well.
27:31 Get a little bit more.
27:32 This is gonna be our three bean salad.
27:34 You all can definitely enjoy this item.
27:38 You have this with your grilled zucchini sandwich.
27:44 Where is my grilled zucchini?
27:45 I have a little one finished here for you.
27:49 And basically you will be able to enjoy
27:52 nice little paprika on top.
27:54 Well, add a little bit of salt.
27:56 This is ready.
27:57 Five dollar meal in five minutes.


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Revised 2017-01-12