Participants: Nyse Collins (Host), Evita Tezeno (Host), Tiffanie Archie, Zedy Harris
Series Code: TOP
Program Code: TOP000070
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually tastes good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and your's 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. My name is Evita Tezeno. 00:35 Now there's a challenge for most people, 00:37 they cannot come up with new and innovative ideas 00:41 for dishes 00:43 and also using unusual and exotic vegetables. 00:48 And I always say, viewers eat the rainbow, 00:52 eat the rainbow. 00:54 Well, this dish is utilizing a lot of different colors 00:57 and also an exotic vegetable called the jicama. 01:02 But I have a special treat today, 01:05 again I have my wonderful bestie with me, Tiffanie. 01:10 Hi, lady. Hi. 01:11 How're you doing? Welcome to the kitchen. 01:13 Thank you for having me. Yes. 01:15 So today, we're make a cabbage jicama salad. 01:18 Cabbage? 01:20 Yes, a purple cabbage 01:21 and it's going to have a walnuts topping 01:24 with a wonderful creamy smoky French dressing. 01:28 Yes. 01:29 So we're going to read the ingredients for that. 01:31 For the salad, the ingredients are: 01:53 For the walnut topping, the ingredients are: 02:12 For the creamy smoked French dressing, 02:15 the ingredients are: 02:43 So Tiffanie... Yes. 02:45 I want to start with that smoke dressing first. 02:48 Okay. The French dressing. 02:49 Guide me, okay. So, okay. 02:51 So we're going to start with our trusted Vitamix. 02:53 Okay. 02:54 And let's just start putting the ingredients in. 02:57 The lemon juice, the medjool date 03:01 and viewers make sure that you take the pit out. 03:05 Because, we don't want a chunky, rough, cut 03:08 in our Vitamix, 03:11 and olive oil, 03:15 mustard powder, nutritional yeast, 03:21 this is loaded with B vitamins. 03:23 Oh, yeah. Yeah. 03:25 B12. Onion powder. 03:29 This is smoke... And smoke paprika. 03:31 Okay. 03:33 Yes, and you just want to blend that. 03:34 Careful over with that. 03:36 Yes. Spice. 03:37 Yummy. 03:38 And this was the stuff of the medjool dates. 03:41 So we're going to just add the little liquid 03:42 that's left in there. 03:44 Wonderful. Okay. 03:46 And we're going to blend that. 03:49 Just a whiz. 03:51 Yes, and while you're blending that, 03:52 I'm going to finish chopping the jicama. 03:54 Okay. Okay, go ahead. 04:07 Okay, so now, we're going to mix the walnut topping. 04:10 Can I remove these for you? 04:12 Yes, you could take those out of the way for me. 04:13 And we have our onion powder and our walnuts chopped, 04:19 our nutritional yeast, and then our garlic powder. 04:25 And then, we're going to put in some salt. 04:28 Pint of salt. 04:30 Your salt is always to taste. Yes. 04:32 Okay. 04:34 Because, you know, 04:35 different people have different taste. 04:36 So we could say, a half a teaspoon 04:39 but sometimes that might be a little salty for some people. 04:41 Okay. And I notice this salt's pink. 04:43 Yes, it's Himalayan salt. Himalayan salt? 04:46 Mm-hm. Okay. 04:47 Yes. And it has more minerals in it. 04:49 Okay. 04:51 Usually, when the salt is white, 04:52 it's usually bleached. 04:53 Okay. 04:55 So we have the salt that has more nutrient value. 04:57 Okay. 04:59 Plant base diet needs more nutrients. 05:00 Yes. 05:01 The layering is really effective. 05:03 Exactly, exactly. 05:04 So we're going to have our salad here, 05:07 and we start off with our purple cabbage. 05:12 Then, we have our wonderful red onions. 05:16 And you see all the colors? Yes. 05:18 Purple is my favorite color. Yes, mine's too. 05:25 And then, we have our celery. 05:31 Celery is great for calming our nerves. 05:33 Yes, it is. 05:35 And also if you know the celery is shape like a bone 05:38 it's really good for the bones too... 05:39 Okay. As well. 05:41 Excellent, I know. And this is a jicama. 05:42 Jicama. 05:43 A Jicama is like a cross between an apple and a potato. 05:47 Okay, country of origin? 05:49 I think it's Mexican. Okay. 05:51 Yeah, so the way you peel the jicama, 05:55 we're gonna move this out of the way, 05:57 is it has this kind of tough skin on it, 05:59 and so just kind of take it 06:02 and just pull it away like this. 06:04 Okay. Yeah. 06:05 Not so tough. No, it's not so tough. 06:07 And we're going to cut it 06:09 and then just kind of thinly slice it. 06:14 And it has a sweet kind of starchy taste. 06:16 Okay. It's really neat. 06:18 It's really nice flavor. 06:21 So then, we put this together and let's toss this together. 06:32 All these beautiful colors. That looks great. 06:39 And to sweet on the onion. 06:42 Yes, and the celery, 06:43 the saltiness from the celery is wonderful. 06:47 Like a play on medley. Yes, yes. 06:51 And so we're gonna take the lemon zest 06:55 and put a little zest in here. 07:00 And remember, don't go down to the flesh of the lemon, 07:03 just put right down to the white pit. 07:08 'Cause you don't want it to start getting bitter. 07:09 Yeah, lemon zest is refreshing. It is very refreshing. 07:15 Okay. 07:16 So we're gonna get our bowl, 07:21 and we got to put some of this in the bowl. 07:26 Is that comfortable for you? 07:27 Yes, just move the bowl a little bit. 07:33 So we're always trying to find new salads to eat, 07:36 so we could have a more raw in our diet. 07:39 And this is a really very nice salad. 07:41 And it's pretty quick. It is real simple. 07:43 Yes, and I like the variety. The variety. 07:48 So let's get some more jicama. 07:50 Here we go. 07:54 Now, let's pour the dressing on. 07:56 Okay, do you need to pour in? 08:00 Yeah, just pour all of it. 08:01 Around. 08:05 You see we have purple, we have orange, 08:08 we have green... 08:09 Yeah, it is gorgeous, just gorgeous. 08:14 That's all? 08:16 Yes. Just coming. 08:19 Continue? Yes, that's great. 08:23 Use all of that wonderful smoky dressing. 08:28 And most dressings that we buy in the store has vinegar in it. 08:31 And vinegar is not really good for digesting. 08:33 So this is why we make our own dressing. 08:36 You're right. 08:40 That's beautiful. Yes. 08:42 Now, we're going to put this wonderful topping on it. 08:53 And again, it smells amazing. 08:58 And beautiful. 08:59 Yes, a jicama salad fit for a king. 09:02 Yes, beautiful. 09:04 With the red cabbage and the walnut topping, 09:07 I just can't wait to dig in. 09:09 I am sure, it's delightful and crunchy. 09:11 And, Tiffanie, thank you again for joining me in the kitchen. 09:13 Well, I was...my pleasure. 09:15 Yes, and you know, what we say at the end? 09:18 Remember to live life fresh. 09:27 Welcome back. 09:28 As you see, we got the salads rolling. 09:30 So now, we wanna do something special, but today, 09:33 we're gonna do a extra special 09:34 because we're gonna be doing cooking with kids or, you know, 09:37 I don't like to say a kids, young adults. 09:39 And so, I have my special, special guests 09:42 on the show with me 09:43 to do these simple, simple recipes because Evita, 09:47 she did the salad, we're going to do a salad in an avocado, 09:50 but this show is called The Protein Power Pack Special, 09:55 Protein Power Pack Special. 09:56 And here is my guest today, Nephew himself. 09:59 How's it going, Zedy? 10:01 Give give me a handshake or whatever like that. 10:02 You're doing all right? Yes, Sir. 10:04 You sure? Yes. 10:05 Good, you're looking sharp here. 10:07 I think as you all can see, 10:08 if I need to leave town or whatever, 10:11 we have somebody that's going to take over. 10:13 Zedy, how old are you? I'm 15. 10:15 Fifteen? And you're a chef already. 10:18 Yes. Oh, man. 10:19 He's already claiming it. That's what I'm talking about. 10:21 So for those who are watching, if you're not a chef, 10:24 just claim it and start cooking 10:25 and have a good time in the kitchen. 10:27 What are we going to be doing today? 10:29 We're going to be doing a protein power pack special. 10:32 Yeah? Yes. 10:34 What are some of your things like when you hear protein, 10:36 what do you think of? 10:37 A lot of times people are always like 10:39 who use lot of protein they always trying to what? 10:40 Workout. 10:42 Workout and lift weights and stuff like that. 10:44 Do you workout? Yeah. 10:48 That's I guess that's something there. 10:50 But he looks like he works out. 10:51 Look at him, he's looking strong and stuff like that. 10:53 But protein is necessary for the body, 10:55 for the muscles and stuff like that, 10:57 but too much, as we know, can be a, what? 10:59 Can be a problem. Yeah? 11:01 So we're going to do something really cool and special, 11:03 one of my favorites myself, 11:05 and it's one of the best grains in town. 11:08 Can you tell me what is our favorite grain, 11:10 one of our favorite grains that we can use? 11:12 It's quinoa. Quinoa? 11:14 Quinoa. 11:16 He's laughing at me here. It's quinoa. 11:19 As you can see here quinoa, quinoa is very good. 11:22 Can you tell us why quinoa is very good for us? 11:24 It has a good source of fiber in it. 11:26 Fiber. What else? 11:27 Iron. 11:29 All right, now we know fiber is good to keep things, what? 11:31 Going. Yeah, keep them going. 11:33 Of course, like that, you know, keep them moving, 11:35 number two not number one. 11:36 But amen, you know, what I'm talking about. 11:38 All right, so it's good for fiber, what else? 11:41 And protein. And protein. 11:43 Did you know that some people actually can substitute meat, 11:48 with what? 11:49 Quinoa? 11:51 No, it's not quinoa, it's quinoa. 11:52 All right, so they can actually substitute that. 11:55 But of course, you know, 11:56 you want to find that nice little balance, of course. 11:58 So it's high in protein and you mentioned also, what? 12:01 It's got source of iron. Iron. 12:03 So people who are dealing with anemia 12:06 or different items of that nature, 12:08 what can they use? 12:09 Quinoa. Quinoa. 12:10 Now, here's the thing, here's the thing, 12:12 have you tried it before? 12:14 Yes, I have. Do you like it? 12:15 Yes. I do. 12:16 Look at that. 12:18 Yeah, you need to catch this, catch this smile on this guy. 12:20 He's like, yes, yes, yes. 12:22 It is very good and it's very easy to, what? 12:26 To make? Yeah, very easy. 12:27 To make, matter of fact, it's so easy, 12:29 we already made it for you. 12:30 As you all know, it's take about, what? 12:32 How do you make it? 12:33 One cup of quinoa to two cups of, what? 12:36 Water. 12:37 Very good, you got the water down there. 12:39 So it's actually quiet easy. 12:40 You ever had trouble making rice? 12:44 No. No? 12:46 No. Oh, okay good. 12:47 Well, we have a rice expert here. 12:49 But I have trouble sometimes cooking rice, right 12:51 'cause it always get mushy, 12:52 sometimes too much water, too little water. 12:54 We'll use a rice cooker. 12:56 Oh, my bad, what happened was, 12:58 I couldn't afford a rice cooker. 13:00 You're rich and stuff like that. 13:01 Now, but that's as simple as it is. 13:04 So you let it boil a little bit, 13:06 you put it on low heat and done. 13:08 It'll be ready and like 20 minutes, max. 13:10 This thing is amazing. It's easy, everybody can enjoy. 13:13 You make quinoa, before? Yes. 13:15 Yeah, what do you do? How do you make it? 13:17 Me and my mom, we made it with lemon, salt, cilantro, 13:21 whenever you want them. 13:22 Wow! 13:23 Oh, yeah, I remember, when I came here. 13:25 Yeah, I ate it that's why I learned it 13:26 from, you know, see he and his mom. 13:27 So Moms, better you get cooking with your sons, your daughters, 13:31 get them in the kitchen 13:32 because this is our kidlicious special, yeah? 13:34 Yes. 13:35 So we're going to make that today. 13:37 We're going to make some quinoa. 13:38 We already prepared it for you all. 13:40 You know, we have the chef in the kitchen, 13:41 so I have a lot of hands going here. 13:43 And all we did is we made that, 13:45 and we're going to make a special recipe 13:46 'cause we're going to do stuffed, what? 13:48 Avocado. Stuffed avocados. 13:50 Quinoa stuffed avocado 13:51 because we are power packing our meals here today. 13:55 You ready to get this rolling? Yes. 13:56 So here is our recipe 13:58 for our protein power packed quinoa stuffed avocado. 14:02 Tell us the recipe, you made it. 14:04 Okay. 14:27 Halved and pitted. That was quiet easy. 14:29 Yes. 14:30 Simple, you can knock that out, no problem. 14:32 All right, so let's get that rolling. 14:33 You already got rolling here, so you have, what, 14:36 the two avocados? 14:37 No, one avocado. Oh, you see, watch it. 14:40 Now, this man is a mathematician here. 14:42 So we have one here. 14:43 So go ahead and let's get that other one chopped 14:45 or not chopped, but halved. 14:47 All right, now you show 14:48 you got this under control, yeah? 14:50 Yes, sure. Okay, good. 14:51 While you get that under control, 14:52 I'm going to work and make sure 14:54 I get some of my other stuff here, all right? 14:57 And I know some people are like, 14:58 "You leaving, now watch it be careful 15:00 with that knife," and all that stuff. 15:02 You're doing, alright. 15:03 Now, just be dared as being nice and gentle. 15:06 You see he's a chef, 15:07 so I'm going to take care of him, 15:09 but if you have younger children 15:10 in the home or in a kitchen or whatever like that, 15:13 maybe, you could try, 15:14 give them plastic knife or something, 15:16 it's just the avocado 15:17 but teach them how to cook, all right? 15:19 So we have that going. 15:20 And then, I'm just going to get this little tomato 15:22 because you also call for tomatoes, right? 15:24 Yes. You sure? 15:25 Yes. Okay. 15:26 Half a cup. 15:28 So we're going to do by a half a cup. 15:29 I'm just going to chop this up real big here for us. 15:31 And, oh, make sure you have some, what? 15:33 Sharp... Knives. 15:34 Sharp knives because if you don't, 15:36 it's going to be a mess, 15:38 and I'm trying to work with what I got here. 15:40 I'm just going to cut this up, real simple, real easy. 15:43 And then, we have the two cups of cooked, what? 15:48 Quinoa. Cooked quinoa. 15:49 So I'm going to let you, run over here and then, 15:51 here is a little cup or machine. 15:54 Where's the cup items? All right, here we go. 15:56 And we're going to put two cups of cooked quinoa. 16:00 This one has already been prepared. 16:05 All right. What else you got going there? 16:07 Look at that. 16:08 You all need to take a look 16:10 at how beautiful, how pretty this is. 16:12 This is the tricolor here. 16:14 And I'm always taking notes there 16:16 as you can see. 16:17 So what we're going to do is we're going to add, 16:19 now take a little bit, all right, 16:21 of quinoa or whatever. 16:22 Quinoa, you can take about a half a cup. 16:25 You already did the onions. 16:27 So we're going to put a little bit of onions 16:28 in there. 16:30 I'm going to go ahead. Yeah. 16:31 Just about half of that. 16:34 Come on, you know how to make this. 16:35 You made this before. All right. 16:39 And then, I'm going to put this in there as well. 16:42 You already got the cucumbers going. 16:45 You already have... 16:46 What else you got going over here? 16:47 Now, we're going to mix these items up. 16:49 Hmm. 16:50 And also, you have some of that bell peppers. 16:54 This is looking pretty. Little bit of cilantro. 16:59 Now, real quick, cilantro tastes very good. 17:03 It always adds a nice little flavor to the foods. 17:06 So you can do that. What else you're missing here? 17:13 All right, lemon juice. 17:15 So you could do a little bit of lemon juice there 17:17 that works very nice. 17:19 And we got to get some salt and a little bit of, what? 17:23 Olive oil. Olive oil, okay. 17:25 So we get that going there, 17:27 just a nice little bit of olive oil and salt. 17:32 Salt of taste, of course, okay? 17:35 All right, we don't want it to be extra salty. 17:38 So we have that going, you mix it up nicely, 17:42 and we should have a bowl over here somewhere 17:46 that we can start making this look nice 17:48 because this is just one of our simple protein pack recipes. 17:53 And here it is. What I am going to do is, 17:56 I'm going to make a little bit of room 17:58 in your avocado, yeah? 17:59 'Cause sometimes these avocados are really small. 18:02 So I'm making room for two reasons, 18:05 so I can eat some avocado. 18:07 Do you like avocado? I do. 18:09 What is avocado good for? Vitamin E. 18:12 Vitamin E. 18:13 E is external, so that means E is good for your, what? 18:16 Good for skin and hair. Good for the skin. 18:17 And hair. 18:19 Well, I see you've been eating a lot of avocado lately. 18:21 You got some nice hair, brother. 18:23 All right, and then, we're going to take 18:25 and put that right in there. 18:28 Oh, wow, this is...man, this is looking good here. 18:32 This is going to be a power pack. 18:34 Come on, you got me on a diet there, 18:36 just fill it up and let it over flow. 18:37 You know that song? Yes. 18:39 How does it go? 18:41 He's not going to sing boohoo, all right? 18:44 So we're going to fill it up, let it over flow. 18:45 We have our protein packed avocado. 18:50 Good for the skin, good for protein, 18:52 good for almost everything. 18:53 And this is just the beginning here. 18:55 But as you know, as you know, when you make these recipes, 18:58 you got to clean up at the same time. 18:59 Yes. So he's going to clean up. 19:01 Help me clean up. 19:02 But at the same time, while we're cleaning up, 19:05 we're going to talk about our next recipe, 19:07 just a little bit. 19:08 And our next recipe is called our, what? 19:11 Power packed cookies? Power packed pumpkin cookie. 19:15 What is it called? Power packed pumpkin cookies. 19:17 Power pack pumpkin cookies, one of my favorite. 19:20 You all are going to hear it first 19:21 'cause we have, not the kids 19:23 but the young adults in a kitchen, 19:24 cooking with us today. 19:25 So tell us the recipe 19:27 for a power packed protein cookies. 19:53 And then for the topping we're going to use: 20:03 Wow, that was some good stuff, man. 20:05 That's a power pumpkin cookie. There it is. 20:10 You heard it first here. Thank you so much. 20:12 Chef, Zedy making it for us. 20:15 And this is something that everybody can enjoy, 20:17 especially the kids get them rolling with these cookies 20:20 because some other cookies 20:22 that they're buying in the stores, 20:23 Lord, have mercy. 20:24 What happened with all of the other cookies 20:26 that people buy? 20:28 Are they good? What's happening? 20:30 Probably really bad for you? 20:31 Oh, it probably not the best. 20:34 Why they're probably not the best? 20:36 If I put chemicals and different things. 20:39 Well, the reason why it tastes so good 20:41 is 'cause of all additives and stuff that they put in it. 20:44 But I saw you eat some of those cookies before. 20:46 Yes. 20:47 Oh, mercy, even though he knows it. 20:49 Lord, this is our, this is our path sometimes, yeah. 20:53 We know the stuff that is good 20:55 and the stuff that we should stay away from, 20:56 but we end up in a same situation, 20:57 so that's why we're going to give you something better. 21:00 So what we're going to do, chef? 21:01 We're going to actually, what? 21:02 Take some of those dry ingredients there, 21:04 you want me to mix, you're going to mix, 21:05 what's going to happen here? 21:07 You can mix, and I'll just put in. 21:08 Okay, he's always giving me the hard tough jobs there. 21:12 Next, what else? Then, you can add the salt. 21:15 All right, so we're going to put those items in there. 21:17 We're going to mix that 21:19 and the feather weight, all right? 21:22 Now, even though the recipes did say that 21:24 "unbleached white flour," you can use, 21:29 probably a lighter wheat flour 21:31 or something of that nature as well. 21:33 All right? 21:34 And then, we're going to put some of those. 21:35 Walnuts. Walnuts. 21:37 What are those walnuts good for? 21:38 I don't know. And you don't know. 21:41 What is the walnut, what organ 21:42 or what part of the body does the walnut look like? 21:44 Brain. The brain. 21:46 So then, walnuts would be good for the what? 21:48 Brain. The brain. 21:49 Hello. 21:51 Look at that, you don't have to be rocket science 21:52 to understand the stuff, this stuff is simple and easy. 21:54 And then, what else we're going to do? 21:56 Adding those wet ingredients. 21:58 You're going to add in the...all right? 22:00 So don't forget my little cane juice crystals. 22:02 Now, I said Florida crystals, you can pour that in. 22:04 It says Florida crystals, 22:06 but you can use evaporated cane juice crystals as well. 22:10 And then, we're going to pour 22:11 some of the rest of the ingredients. 22:13 What do you have there? Agave. 22:15 Agave, maple syrup, honey, so let's...and then, 22:19 I'm going to pour some of that, what? 22:20 That vanilla extract in there, 22:22 so let's just pour that nicely there. 22:25 All right? 22:27 So if you have maple syrup, great, use maple syrup. 22:29 If you don't have maple syrup, then use honey. 22:31 If you don't have the honey, then as you said, 22:34 use the little bit of what? 22:35 Agave, all right? 22:37 So we have that going there 22:39 and then what else we're going to add? 22:40 Coconut oil. All right, coconut oil. 22:43 This is where the flavor comes. This is the good stuff. 22:45 So we're going to add the coconut oil. 22:49 All right, am I doing okay? Am I mixing properly here? 22:51 Yes. I'm doing good. 22:53 And then what else? Pumpkin. 22:55 The pumpkin, or you could also use what else? 22:58 Sweet potato. Sweet potato. 23:00 Now, what is the Pumpkin? You like Pumpkin? 23:03 I do. What is it good for? 23:06 Are you thinking about it? Good for the belly? 23:09 Yeah. 23:11 Probably, he's like a, "Maybe, so." 23:13 What season do we usually eat a lot of Pumpkin? 23:16 October. October... 23:18 Fall. Fall and stuff like that. 23:19 So then that'll be that's what Thanksgiving time or whatever. 23:22 So lot of people enjoy pumpkin. 23:24 Pumpkin also is very good for, like I said the stomach, 23:29 it helps the people, especially the pumpkin seed 23:31 with high blood pressure and stuff like that. 23:34 And so pumpkin is a very, very good thing, enjoy it. 23:39 Do you like Pumpkin pie? Yes, I do. 23:40 Do you make Pumpkin pie? Sometimes. 23:42 Sometimes. 23:44 Maybe, we need to have him comeback 23:45 and make some pumpkin pie for us 23:47 'cause, man, you got me doing a hard work, brother. 23:50 All right, so I'm mixing it until, what? 23:53 Well, how long do I mix this for us? 23:55 Is there a time limit or what? 23:57 Until it looks all nice and moist together. 24:00 So what happen? 24:02 I'm not doing a good job at it? 24:03 No, nothing like that. 24:05 Well, you know, what they say, "You got to use the hands." 24:06 So I'm going let you get into this thing here. 24:09 Maybe, you can mix it up with the hands and then, 24:11 what are we going to do? 24:12 We're going to put it on this tray 24:14 and make some cookies. 24:15 Yeah, go right ahead. 24:16 I'm going to switch parts with you. 24:18 I will skew it over, and I'll do the cleaning. 24:19 So. Extra sugar. 24:21 All right, and we're going to add the, what? 24:24 The sugar. 24:25 Little extra sugar there, all right? 24:29 Because it did call for three, four of cups 24:31 and we only put a part of that. 24:33 So let's go ahead, 24:35 get both hands in there, brother. 24:36 All right. And this is very good. 24:39 A lot of people say, "Well, my kids, 24:41 they don't like the healthy cookies 24:42 and stuff like that." 24:44 And the reason why 24:45 is 'cause they didn't make it, all right? 24:47 So you need to make some of these healthy cookies, 24:49 and with them have them follow this recipe 24:53 and lot of people will enjoy it. 24:56 How we're doing so far? Good. 24:58 Good. 24:59 Man, it's starting to look like bread or something. 25:01 I guess that's what we call it the power, what? 25:03 Power packed cookies. Power packed cookies. 25:06 So he's going ahead and mixing out there. 25:09 Are you sure that's not bread? Sure. 25:12 All right, and then what are we going to do after that? 25:14 Put it on here. 25:15 All right, well, you just take a little piece at a time. 25:18 All right, so just show us how to do it? 25:22 Here I'm just going to clean up the mess. 25:25 How do you know me do it? What do you do? 25:28 Cut it down like this. Cut it down? Okay. 25:32 So you all take a look at that. 25:35 All right, do another one. 25:41 All right. Man, you have cookies. 25:46 Some people call it dumpling. 25:49 All right. 25:51 Look at that, it looks good. 25:55 Man, you are chef in action. 25:57 You're not only a regular chef, 25:59 but you're like a pastry chef here, huh? 26:01 Good. 26:03 Those cookies, they look good, 26:04 but they maybe dumplings too at the same time, 26:06 that was are heavy hitters. 26:07 That's why it's what? It's a power packed item. 26:09 A lot of times our cookies 26:11 are filled with a lot of fillers and empty calories 26:15 and sugar and stuff like that. 26:17 But ours has, what? 26:18 Pumpkin and walnuts 26:22 and if you use the whole wheat flour, 26:23 it's even... 26:25 Man, whole wheat flour that one, you eat one of those, 26:26 you'll be set for the whole day, literally. 26:29 So this is real good, simple, easy to make. 26:32 And if you notice, instead of the cinnamon and nutmeg 26:35 that most pumpkin cookies or different items we call for, 26:38 what do we use? 26:39 Coriander. 26:41 We use the coriander and the cardamom. 26:42 And these simple ingredients, 26:44 you can find in like most supermarkets, 26:46 so everybody can enjoy that. 26:47 And what we're going to do 26:49 to give it a little extra boost, 26:51 remember 'cause we did that topping mixture out there, 26:54 we're going to mix those ingredients together, 26:56 just with a little bit of sugar, 26:58 the cardamom, the coriander. 27:01 So we'll mix those items together. 27:02 This is our little topping here, 27:04 that's going to give us that little extra boost. 27:06 And what we're going to do is, 27:07 we're just going to sprinkle that 27:09 over the top of them. 27:10 All right? 27:12 So you just sprinkle that over the top, over the top. 27:14 Some people will like and people say, 27:16 "Why you'll use that much sugar?" 27:17 Well, these are the evaporated, what? 27:19 Cane. Cane juice crystals, all right? 27:21 So these are a little better option 27:24 than just regular refined sugar. 27:27 And you already made some before, yeah? 27:29 Yes. 27:30 So let me grab those and you did the powder... 27:31 he put a little extra powder sugar on this. 27:33 Now, the reason... 27:35 How do you make the powdered sugar? 27:36 You take those evaporated cane juice crystals 27:38 and all you do is just blend those dry. 27:40 And now, wow, look at those. What are they called? 27:44 Power packed pumpkin cookies. Power packed pumpkin cookies. 27:48 Enjoy them because I know 27:50 we're about to enjoy them as well. 27:52 Thank you, Chef. Thank you. 27:53 Bye, Bye. |
Revised 2017-01-19