Participants: Nyse Collins (Host), Evita Tezeno (Host), Yanita Gonzales
Series Code: TOP
Program Code: TOP000069
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00:01 Have you ever wondered, exactly how to prepare healthy food
00:03 that actually tastes good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and your's truly Nyse Collins show you just how to do it 00:10 and give you something better, a taste of paradise. 00:30 Welcome to a taste of paradise. 00:33 My name is Evita Tezeno, 00:36 my viewers always ask for recipes like salads 00:41 but they say that the traditional salad is blah. 00:45 I want something new and innovative. 00:48 Well, traditionally, tabouleh is made with bulgar wheat. 00:54 But I am going to show you how to make it different today. 00:57 I am gonna make it with cauliflower 01:00 which will substitute the tabouleh 01:02 and would give you a wonderful taste 01:04 that will please any middle eastern table. 01:14 Here's the ingredients for Salad: 01:50 For the dressing we need: 02:19 So what we're gonna do for the bulgar wheat 02:23 that goes into the salad, we're gonna use cauliflower. 02:28 So we're gonna take our cauliflower 02:30 and coarsely chop it up a little bit 02:33 and we're gonna put it in our food processor. 02:38 So we're gonna process this 02:43 into almost like a grain, like rice. 03:07 Okay, so you don't want to over process it up, 03:08 you don't want it to be mush. 03:12 So we're gonna start off with our parsley 03:19 and that's the base of every tabouleh dish. 03:25 Add cilantro 03:28 and we definitely are getting our greens in today. 03:32 And we have fresh mint, 03:36 green onions, 03:40 lets put this cauliflower in here. 03:49 On a previous program, I made this Mexican rice dish 03:54 that was made with cauliflower instead of rice 03:57 and it was delicious. 03:59 So we're using the cauliflower as the tabouleh 04:02 in the tabouleh recipe, 04:04 to substitute for the bulgar wheat. 04:07 So we're gonna put our chopped tomatoes in here 04:13 and then our chopped celery. 04:20 And that is loaded with natural sodium 04:22 so we don't need a lot of salt in the recipe. 04:26 Hempseed would give it that nutty flavor, yummy. 04:31 So we're gonna toss this a little bit 04:35 so all the flavors mingle. 04:43 Our lemon zest, 04:47 and remember when you're zesting the lemon, 04:48 don't go all the way down to the flesh of the lemon, 04:51 just go right to where you see the white part. 04:56 'Cause it tends to get a little bitter after, 05:00 when you go down to the flesh of the lemon. 05:10 And then we're gonna put our dressing, our lemon, 05:16 olive oil 05:20 and our maple syrup 05:23 and A 1/4 of a teaspoon of salt. 05:26 So we're just eyeballing it. 05:35 Know we always eat with our eyes 05:37 and look how wonderful this looks. 05:40 It's just really appetizing with the colors. 05:47 So we're gonna plate it... 06:04 Here we go, this is our tabouleh 06:08 that is all raw and it's all delicious. 06:13 Again, this has been a fabulous recipe 06:16 from the Taste of paradise 06:18 and remember to live life fresh. 06:27 Welcome back, welcome back, we're gonna continue here. 06:30 Evita just made a phenomenal, delicious, 06:32 quick and simple recipe that you can enjoy. 06:35 But again, as you know, 06:36 through out these programs that we're doing, 06:38 we want to focus on food that we all love and enjoy 06:42 but throw in a extra little healthy twist on it. 06:44 But especially the sweet items ofcourse, 06:48 and so today we're gonna continue 06:50 with our sweet specials 06:52 and we're gonna make a nice delicious cake. 06:55 A lot of people sometimes, are into this 06:57 no gluten or gluten free items as well 07:01 and we address that through out the programs. 07:03 But today we're not gonna do gluten free, 07:05 we're gonna do wheat free, yes, wheat free. 07:08 And you know I have to invite 07:10 our special in house scenario live chef and baker, Yanita. 07:15 To help us with, not gluten free 07:17 but the wheat free. 07:18 And actually when you move out the wheat 07:20 then you can move out some of the gluten as well. 07:23 So, Yani, welcome back. 07:24 What's up, Lyse. You doing all right? 07:26 Yes, I'm doing good, how are you? 07:27 See, look how she's like, "What's happening?" 07:30 She likes to hang out behind the scenes. 07:32 So a lot of times 07:34 when we get her to come out front, 07:36 she's real quiet and stuff like that. 07:38 But, Yani, a lot of people avoiding the gluten. 07:42 As we know some people may have little digestion-- 07:45 Irritation. 07:46 Irritation and all of those items there. 07:49 And so we understand of course, 07:51 we want to cut out any dairy products and stuff 07:52 'cause that may play a part as well. 07:55 But today, what we're gonna do, 07:56 we're gonna take it to a different level. 07:58 We're just gonna cut out wheat in general for this recipe. 08:02 That's right, that's right. So you have lined up what? 08:04 A wheat free? 08:05 Gluten free cake. 08:07 All right now, she's still wearing it with the gluten, 08:09 but she made the wheat, gluten free cake. 08:13 And what are we gonna use instead of like-- 08:16 Well, there's different options out there. 08:17 You can do brown rice flour, you can do garbanzo flour. 08:24 So there's variety. Yes. 08:26 There's even quinoa, quinoa. 08:29 How do you say it? Quinoa... 08:30 Quinoa flour, but it's a little stronger. 08:33 So you know, it depends on how you like it, 08:36 if you want to use that. 08:37 But today we're gonna use actually brown rice. 08:41 Wow, Yani, brown rice flour? That's right. 08:45 Now you're gonna take this to the next level. 08:47 That's right. All right. 08:48 And now we can literally say gluten, gluten free, all right? 08:52 So we went to wheat free and gluten free but anyway, 08:55 this stuff tastes good, enjoy it for yourself. 08:57 And here's a simple recipe that Yani has put together for us. 09:00 Yani what's the recipe for this wheat free, gluten free cake? 09:53 There it is, real simple, real easy for y'all. 09:56 Matter of fact, I am going to go ahead 09:57 and get this boiling water rolling 10:01 and basically we can just start this recipe. 10:03 This recipe is simple, you can have a cake 10:05 and enjoy it, specially when you make it yourself. 10:08 Also have the kids, 10:10 have the children in making this. 10:11 When it's time for birthdays and stuff, 10:13 don't go out and buy that cake, go ahead and make it yourself. 10:16 And now everybody can enjoy, 10:18 and we don't have kids 10:20 jumping around all over the place 10:21 with ADD or ADHD 10:23 because they have been taking in too much sugar. 10:26 Of course, there are other reasons for that 10:28 but just in general, 10:30 a lot of times our diet plays a part on that. 10:32 Yeah? That's right. 10:33 So, what are we gonna do? 10:34 That's gonna get rolling or get boiling here. 10:37 Basically we've taken the what? 10:39 The water, the 1 A½ cup of water, 10:41 we start boiling it with the prunes. 10:43 With the prunes-- 10:44 So you have to make them soft. 10:46 Right, right, so here's the key y'all. 10:48 If you can see that, 10:50 we already put the prunes in the water for you. 10:53 So that could get boiling here, 10:56 it's really, really simple as you see there. 10:58 And then we're gonna blend that but while that gets rolling-- 11:02 So we're gonna do the flour to dry 11:04 The flour? Okay. 11:05 So we have the flour going in here. 11:07 Now this is the rice, brown rice flour. 11:11 Now I love rice, so now we're making flour. 11:13 Soon I'm gonna make some brown rice bread, 11:15 I'll just let her do the kneading 11:16 and stuff like that. 11:17 Okay, what else we got? 11:19 All right, we got the tapioca flour. 11:20 So we have the tapioca flour. 11:23 Is that the stuff that they be trying to put 11:24 in our teas and stuff like that? 11:26 That's right, that's right. Tapioca ball or whatever. 11:29 I love it. 11:30 Okay, we put in the Feather Weight. 11:32 Feather Weight, now you know 11:33 we use this instead of baking soda or baking powder. 11:37 And Zanthum, that's just to make it a little harder. 11:40 The Zanthum gum there. Mm hmm. 11:42 Now what else do we have? 11:44 All right, and we're gonna put some carob in there. 11:47 Yeah. Make it a little chocolate. 11:49 We have some carob, so basically this is gonna be like 11:52 a chocolate cake kind of a, sort of. 11:54 That's right. All right. All right. 11:56 So what we're gonna, we're gonna just-- 11:57 Mix those items up. 11:58 And now that's already boiling, 12:02 that should be soft already. 12:04 And then? 12:05 We're gonna put it in the blender, 12:07 I'm gonna let you-- 12:08 I'll switch sides with you, yeah? 12:09 Okay, great 'cause that's kind of hot. 12:12 We don't want to burn the chef. 12:14 Okay, so we'll take this and I'll pour that in there. 12:18 Please pour this because it is hot, away from you. 12:22 See we got to protect ourselves as you see here. 12:25 You know, like a thing, 12:26 we got to protect ourselves from he pot and it's all gone. 12:29 I'm gonna squeeze by you. 12:31 And we're gonna what? Are we gonna blend this? 12:32 Do we add any ingredients? 12:34 Not yet, so you start with that first. 12:39 Now let me stay in my lane, all right, hold that down. 12:43 All right? I'll stay in. 12:54 All right. That's very, very good. 12:56 So now we're gonna add all the liquids. 12:58 To this? To that. 13:00 Wait a second, this is supposed to be a cake. 13:03 Fun experience, you know, having good time-- 13:05 It is a cake, it's a cake. 13:07 She is lacing this thing with prunes. 13:10 So after the party, everybody is gonna be on the potty. 13:13 Watch it now. 13:14 Look at that, whoa, hold that. 13:17 So is this really gonna make us all go the restroom? 13:19 Yeah. 13:20 Prunes are very good for you, a lot of fire. 13:22 All right, I thought it was a enjoyable experience but-- 13:24 It is, it is. Then what? 13:26 Do we put in the coconut oil? 13:27 Coconut oil, then we have the maple syrup. 13:31 I guess you can't say going to the restroom 13:33 isn't an enjoyable experience. 13:35 Why? 13:36 'Cause at least you get to go to the restroom. 13:38 There's a lot of people these days 13:39 that can't go to the restroom anymore. 13:42 And as a result of chronic constipation 13:45 or different items, they develop what? 13:47 Colon cancer-- 13:49 Irritable bowel syndrome. 13:50 IBS, irritable bowel syndrome and all these other problems. 13:54 And so please, who knew that 13:56 this cake will actually taste good and-- 13:59 And it will help your colon. 14:01 And it'll help the colon, all right? 14:03 And so we add it to the lemon juice, 14:05 we have the almond extract as you see there, 14:09 or, and, vanilla extract. 14:11 Let's say we don't have one of those extracts, 14:12 just double up on the other one, yeah? 14:14 Or just make up for it. 14:16 And a little bit of salt. 14:17 And I see salt, okay. 14:18 And you know why you like to put the salt in the liquids? 14:21 So you can get it to all blend in there. 14:22 All right. 14:24 Yea, you don't want your slice of cake to be the salty slice, 14:26 all right? 14:43 Got me there, I was enjoying mixing this thing up. 14:46 So wow-- 14:48 Look at that. This is good stuff, here. 14:50 So what am I gonna do? 14:52 I'm just gonna pour this into the batter? 14:53 That's right. 14:56 Ooh. 14:58 We should do it with the spoon, I had a spoon. 14:59 The spoon is over here somewhere. 15:01 Okay, let's go use this. 15:05 Wow, this is some good stuff here. 15:09 It is. 15:10 You know, they say, sometimes gluten free items 15:14 have a different flavor or taste but 15:17 I think this is gonna be phenomenal. 15:19 It is, it's a nice, very, very, very. 15:23 It's not too sweet 'cause we're using maple syrup. 15:26 Okay, do we need this anymore? 15:28 No, we don't. All right. 15:30 All right, so this is ready. 15:32 So we need the pan, we bake-- 15:34 Wait a second. 15:35 And that's it, you smell it. 15:38 This is having like that chocolaty smell going on there. 15:43 Well, at least we know we satisfied the smell part, 15:46 the taste part is the question. 15:48 Okay, so. Then what do we do? 15:50 We're just gonna bake it in the oven. 15:57 Okay, so we're gonna put that in there. 16:02 All right, and as she lifts that up, 16:04 you all will be able to see... 16:09 We're gonna spread it out. 16:12 'Cause if you notice that it's not as liquidy. 16:14 As the normal cake 16:16 because of the you know, gluten free. 16:19 So you combined it, okay? 16:21 Okay so we take this and-- 16:22 And we'll put it in the oven, put 350. 16:25 350, how long? 16:27 For like 20, 30 minutes. 20, 30 minutes. 16:29 Just keep an eye on it. Yes, and we're done. 16:31 This is the part where I can, like, 16:32 start scooping it, all right. 16:33 And then, you already prepared one. 16:36 Yes, I did. 16:37 And here it is. 16:39 Oh, I could tell you this, this thing is a heavy weight. 16:41 It is. What do we do now? 16:43 We're gonna flip it, so we can see. 16:44 I mean, you want to do that? 16:47 I'm gonna go with the safe route here, all right? 16:50 So, I'm gonna go like this and let's roll. 16:52 All right, ready, one, two, three. 16:55 Yay. Woo. 16:58 Yeah, I held my breath for a minute there. 17:02 Okay so we have-- 17:03 All right, so now we need something to put on top, right? 17:06 Yeah, we definitely do. Okay, we need a glaze. 17:07 Okay, so frosting. Okay, so-- 17:10 So what are we gonna do? We're gonna use these. 17:11 Here's the simple, simple, 17:15 we're gonna show you right here. 17:16 The recipe for the simple glaze 17:19 or the frosting that we're gonna put on here. 17:21 And the recipe is 17:53 Okay, so here we go. 17:55 We have that going there, 17:56 you already mixed those items up. 17:58 So you have the palm, now this is, 18:00 as you mentioned here, non hydrogenated. 18:02 That's right. 18:04 'Cause you don't want that other stuff, 18:05 that other stuff can cause some problems. 18:07 And so as she mixes that up, 18:09 if you all can take a trip with me, 18:12 all the way over to the stove. 18:16 And take quick look at what we have going on here. 18:20 Lot of times people use coloring, 18:22 food coloring and those different items. 18:23 What do we do? 18:25 We just took some beets, cut them up 18:27 as you can see right here. 18:29 And now we have our little beet juice-- 18:32 Beet juice color, and another way you can do is, 18:36 you could get a juicer. 18:40 Oh, yeah, that would be a easy way too. 18:41 That's right. 18:43 But hey, watch this, you can make the juice 18:44 and also eat the beets. 18:46 How many did we need? 18:47 Two to four, depends on the color, how you want it. 18:51 And then you're gonna add the rest of the ingredients. 18:52 Yeah, this is the sugar, the potted sugar. 18:56 Yeah. 18:57 You like the color huh, look at that. 18:59 Oh, sorry, sorry, but what happened was 19:02 red is my favorite color. 19:05 And so I'm always. 19:06 And then we're gonna add those extracts and stuff there. 19:09 That's right. 19:10 This should be good. Yup. 19:12 Do you want more color or do you want it pink? 19:15 Pink? 19:17 Looks pink? 19:18 For the ladies or for the men who are comfortable. 19:22 All right and here we go, so I add a little bit more. 19:24 That's right. 19:26 And then you have your frosting. 19:31 So if you want to different colors 19:33 or whatever like that, you know, just, I don't know. 19:35 What do you think use oranges or something? 19:37 To get the different ones. And then? 19:40 So now we could glaze. 19:42 Now if you have one of those machines 19:45 to break it down really well, that would be great. 19:49 So we're gonna allow you to-- 19:52 You want me to do it? Okay, come on. 19:54 Wow, this is a little different and as you said, 19:58 if you have the machines or whatever like that, 20:00 you can-- Break it down using it. 20:02 And then, so basically 20:05 what are gonna be doing with this-- 20:06 Just glazing it up. 20:07 Glazing it up. 20:09 Okay And. 20:11 And it will be ready to eat. 20:13 Am I doing all right? 20:15 That's good, very nice. 20:16 And then you get it all around, it's somebody's birthday today. 20:22 Nope. 20:23 And then, and that's the thing. 20:26 If you can start making your own 20:27 or like you said if you have like a food processor 20:30 or something like that then you will go ahead and what? 20:35 Blend it up nicely, or, 20:37 and it will become nice and smooth. 20:39 But this is a way better alternative 20:41 to just going out and buying your own. 20:44 And we have, look at this, 20:46 I just made a mess but it's looking all right. 20:48 As long as you have the glaze going. 20:50 You like whipped cream? 20:53 I don't mess with those whipped cream things, 20:55 but let's try it out. Let's see if it works, okay. 20:57 If it works, great, you put whipped cream on top. 20:59 If it doesn't then you work with it. 21:04 So here it is, she got the whipped cream going 21:06 and you have a nice wheat free, gluten free cake, all right, 21:13 as you see going on there. 21:15 So wow, look at that, 21:17 you can just put some candles on there 21:19 and then the kids will love it. 21:20 Why will they love it? 21:21 Because they made it themself. 21:23 But we're gonna move on to our next recipe 21:24 'cause we got to continue 21:26 with our gluten free, wheat free show. 21:28 And here it is, we're gonna show you 21:30 have to make some Blueberry Pancakes. 21:31 Here it is. 21:33 Ingredients for Blueberry Pancakes: 22:04 Oh, man, yanni. 22:05 She was trying to give us a extra little boost here 22:08 with that vanilla. 22:09 So go ahead, we got the whole blueberries. 22:12 Now a lot of times we make pancakes, yeah? 22:14 But, like, who makes a blueberry pancake? 22:17 And not only is it a blueberry pancake 22:19 but it is gluten free. 22:20 So enjoy this, have a good time. 22:23 And a lot of kids or individuals 22:25 who can't use gluten usually misses out on what? 22:28 On pancakes. That's right. 22:30 So now, here's your pancake recipe for you. 22:32 So what are we gonna do here Yani? 22:33 We're just I guess-- 22:35 We're just gonna mix everything, the dries first. 22:37 Now I was gonna mention that 22:39 the most important meal of the day is what? 22:41 B-fast, breakfast. 22:43 Breakfast, so we need-- Yes, Sir, you know. 22:45 So we need some good pancakes for the morning, amen? 22:48 You gotta have this going. 22:50 And a reason why I like this recipe as well 22:53 is 'cause sometimes as you all know, 22:58 I enjoy cooking but not unnecessarily. 23:01 So I go ahead and what do I do, 23:02 I take this recipe and I make a little extra. 23:05 And you know what's the coolest thing about it? 23:07 Is you can go ahead 23:09 and if you don't eat all of the pancakes, 23:12 you can keep a little aside. 23:13 And are you ready for this? What I do the next day? 23:15 I take that same pancake and you know what I do? 23:18 I put it in the toaster. 23:19 Ooh. 23:20 Watch it now. 23:22 That sounds good, that sounds really nice. 23:24 I have my own little toaster strudels 23:27 or whatever they call that stuff 23:28 and you can enjoy that as well. 23:30 So we mix up those dry ingredients. 23:32 What else we have? We need the the flax seed. 23:34 Flax seed. 23:35 That's actually what, flax seed is to be able 23:37 to replace the eggs because they're binding. 23:40 Yes. 'Cause remember it's what? 23:41 Gluten free. 23:43 This is true, and then we add in the what? 23:45 This is the feather weight, the sugar, the crystal sugar, 23:50 the salt, very simple and now we can do the liquids. 23:56 Let's put the milk first. 23:58 So we're gonna pour the small ingredients there-- 24:01 So that's the-- 24:02 And the apple sauce. 24:03 And the apple sauce and milk. 24:06 All right, and then? 24:08 Then we mix it a little bit. 24:10 Mix those items up, I'll do a little cleaning here. 24:11 All right, so now we're gonna put the wet into the dry. 24:17 And then, so hold up, hold on. 24:18 What happened to the blueberries? 24:20 Hold on, we're not done yet. 24:22 Okay, double checking, got to make sure 24:24 the blueberries are taken care of. 24:26 All right? 24:27 Here we go, so are you ready for the pancakes? 24:31 I'm gonna start getting this rolling here, 24:34 you're gonna mix that up 24:35 and this is gonna happen so quick, 24:37 you may even miss it. 24:38 So yeah, pay close attention. 24:40 As you mix that item up there 24:43 and then I'll grab these little-- 24:44 Blueberries. 24:46 So let's put some in there, 24:48 you could be as generous as you desire. 24:50 Ooh, you like blueberries now huh? 24:52 I do, I enjoy my blueberries. 24:53 All right. I'll save this one as well. 24:55 So you take the blueberries, you put that in there, 24:58 you mix that up well, very simple and easy. 25:01 So watch this, not only is this pancake 25:03 but this is antioxidant pancake. 25:07 'Cause we have the blueberries 25:08 which is also good for the nervous system, 25:10 good for your immune system. 25:12 I mean you can enjoy, this thing is fantastic. 25:14 I think I need some blueberries. 25:15 All right, let's scoop it out, let's scoop it out. 25:17 I'm gonna scoop this out here. 25:19 A little bit of earth balance or-- 25:21 Okay, so I already have this going. 25:23 You know, I don't waste time sister. 25:24 There you go. 25:25 Trying to have some breakfast up in here. 25:27 There you go. 25:28 And then, I make two right there. 25:32 So I'm gonna let that sit there, 25:33 get going for a little bit. 25:36 All right, and also because it has so much vitamins 25:41 and minerals and all of the good stuff 25:43 and just minus the what? 25:45 The gluten. The gluten. 25:46 So everybody can enjoy that, and it's still good. 25:50 And very tasty. And very tasty. 25:52 So I'm gonna move this to the back here. 25:55 You're just ready to eat right. 25:56 Oh, I'm saying we got to cut to the chase here. 25:58 So this is going, of course as you know with most pancakes 26:01 it takes a little bit. 26:02 What was the rule of thumb? 26:04 Always wait for the bubbles to start going 26:06 and but don't burn it. 26:08 Have mercy. Yeah. 26:10 You don't want to-- Yeah, medium heat. 26:12 Medium heat, let it take it's time. 26:15 Patience is a virtue and outside the body 26:18 and inside the stomach. 26:20 So let's see, I just want to double check. 26:22 Ooh, looking good, looking good. 26:24 And of course we use, 26:26 you can use a little bit of oil or something. 26:28 Or even what? A earth balance and stuff. 26:30 That's right. You just don't want to burn it. 26:33 So that will take a little bit, 26:35 we don't have all day of course. 26:36 We don't. 26:38 You all have us on a time schedule here 'cause I know 26:40 y'all want to go ahead and make this as well. 26:42 So we have some finished product as well, yeah? 26:44 We do. Yes, we do. 26:45 So you already went ahead and made some. 26:48 You want to lower that heat for us. 26:50 Oh yeah, yeah. 26:52 We don't want to burn this place here. 26:54 I used to enjoy, 26:55 I used to enjoy my pancakes you know, 26:57 with a little toasty, little crusty ends 26:59 or whatever like that. 27:01 And then you also have a banana, 27:02 what are you gonna do with this banana real quick? 27:04 Well, you know, if you have children, 27:05 of course you want to make it fun. 27:06 So you know, a lot of children might not like fruits. 27:09 I mean, so you wanna-- 27:12 You got to find a creative way to get that going. 27:14 So let's put some eyes in here, yeah? 27:19 So you got some eyes and. 27:21 Man, this is not only a pancake but this is actually 27:25 a learning opportunity for the kids. 27:27 So everybody can enjoy this 27:29 and I think my pancakes are ready 27:31 to do some flipping here. 27:32 Did you? You didn't burn them right? 27:34 What happened was, so if you take a quick look, 27:39 we have the pancake fixed and look how nice it holds. 27:42 See that right there? Yeah, it does. 27:44 It holds very nicely and double check that. 27:48 And then see if I do a good job. 27:51 Ah, you got it. 27:53 Hallelujah. Praise the lord. 27:55 We got some flipping pancakes here. 27:57 So enjoy your gluten free pancakes as you see there. 28:01 And everybody will love it especially the kids, enjoy. |
Revised 2015-08-20