Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000064
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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. |
Revised 2017-01-12