Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000089
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00:14 Welcome to the Taste of Paradise My name is Evita Tezeno
00:19 And being from the South we just love our barbecue 00:23 I just love barbecue. And so when I became vegan I said 00:28 Oh am I going to have to give up my barbecue? 00:32 And then I said, Oh no. I can barbecue tofu, and I could 00:38 barbecue gluten and then when I started eating more raw 00:42 I said again, oh do I have to give up my barbecue? 00:47 No, you don't have to give up your barbecue. 00:50 I have a recipe for you today that is amazing. 00:54 It's a barbecue cauliflower salad with a hidden 00:59 ranch dressing but it's going to be cashew. 01:02 Cashew base. So let's look at the ingredients 03:08 Ok, we're going to start with the barbecue sauce. 03:16 Now this is sundried tomatoes you have to make sure that it 03:21 is not packed in oil so I get the ones that are dried but if 03:28 you have the ones, if your store has the ones packed in oil 03:32 make sure you rinse them off a little bit. 03:35 and these were soaked overnight 03:41 then I have Mejdool dates and they are pitted. 03:48 And chipotle peppers are dried too, they look similar to 03:53 sundried tomatoes and I soak them in water. 03:56 They tend to be a little hot. No they tend to be very hot. 04:01 So I only use the water but it gives you the smokiness 04:05 of barbecue sauce. So that's why I use the water. 04:13 Here's my paprika 04:21 Oil and fresh lemon juice. Make sure that your lemon juice 04:25 is always fresh. 04:35 Cumin, tomatoes and then mustard powder. 04:42 And some Braggs. 04:51 Let me move these over. 04:58 And you just blend it. 05:24 Now one good thing about cauliflower is that it's power 05:28 packed with fighting nutrients. It's high in Vitamin B 05:38 And it also has Vitamin C 05:46 It's a very underrated vegetable, so 05:50 as much as you could get cauliflower in your diet 05:53 I would say that you can and if you've watched my other 05:57 episodes I've used cauliflower as a rice, you just grind it up 06:03 and make it into like a rice 06:10 and today we're going to put this barbecue sauce 06:14 and dehydrate it and turn it into barbecue. 06:23 So you make sure all the cauliflower is coated like this 06:45 Let me get my dehydrator sheet out 06:50 Now if you don't have a dehydrator 06:52 you can put this in an oven at low heat like 100 degrees 07:00 and just pry open the oven door a little bit and you want to 07:07 kinda dry it. You want it to be like 100 degrees. 07:10 And it will tend to dry it out a little bit 07:15 and you could do it if you don't have a dehydrator. 07:21 But if you have a dehydrator, this will work at about 110 07:27 and overnight, you want to dehydrate it overnight. 07:31 Or for 12 hours. 07:41 So we just want to put 07:53 And then put it in the dehydrator 08:01 And because of the miracle of television 08:04 we have our cauliflower! 08:09 So, next we're going to get ready for the dressing. 08:27 These are cashews that have been soaked overnight 08:31 and almond milk. And if you don't have nut milk bag and 08:39 don't know the process of making almond milk, you can 08:42 look at one of our previous programs or you can buy the 08:45 store bought almond milk. 08:49 Parsley and chives 09:00 Here's our Chia seeds. The Chia seeds act as a thickener 09:05 Green onions and garlic 09:08 I love garlic, it's anti bacterial 09:14 it has cancer fighting agents in it., it's awesome! 09:22 some maple syrup, our salt 09:27 and lemon juice 09:31 and a little cumin 10:22 Now it's time for our salad. 10:31 So we have some shredded Romaine lettuce 10:48 and our corn. I like to buy organic corn because 10:54 so much of the corn these days is genetically modified 10:58 so I buy organic, frozen, non-GMO corn. 11:05 And it's kinda hard to find but if you ask your grocer 11:11 to please order that for you, I bet they will. 11:19 We have red onions 11:22 And I love using red onions cause it has a sweet mild flavor 11:26 it's not as pungent as like white onions. 11:33 Shredded carrots 11:41 and then our cauliflower 12:01 I'm so ready to eat this now! 12:07 Our dressing 12:22 Look at all the fabulous colors. This would be a great dish 12:27 to a church potluck, to a friend's house for dinner 12:32 I am just so excited I want to take it and eat it right now. 12:40 This has been another fabulous recipe from the kitchen of 12:43 Taste of Paradise. And remember to live life fresh! 12:54 Welcome back to the Taste of Paradise where we're going 12:56 to move into the unleavened world. 12:59 Well not really. We all like crackers and bread and all of it 13:02 It's good stuff. I know there's a whole bunch of stuff about 13:05 no carbs but who doesn't love a really good cracker? 13:08 I mean it's really good to munch on and dips and all that stuff 13:12 You have a special occasion you have an assortment of crackers 13:16 the only catch is with crackers and all of those items 13:19 is that what? They have certain ingredients in it 13:22 one in particular called baking soda that is probably not the 13:26 best thing for us. As you know baking soda or sodium bicarb 13:31 as it's called is a base. You have acids and bases in the body 13:35 and so if you eat food that's acidic it's not good, you start 13:38 having those problems but also if you eat food that have bases 13:42 aka sodium bicarbonate and when that goes through digestion, it 13:46 pushes your body to the alkaline side so what does the 13:49 body have to do to balance it out? The body has to produce 13:52 more acid to bring it back over and so your body 13:55 is doing this tug of war of going back and forth 13:59 trying to get the pH level right which is the acid in the 14:03 stomach. So you have the pH very acidic and alkaline 14:07 so what is the body trying to do, trying to find a nice 14:09 balance. So if you eat anything too acidic then the body has to 14:12 produce more base to bring it back, if you eat anything too 14:15 alkaline then the body has to bring it back that way too. 14:18 So long story every time I go to the store to buy some crackers 14:23 they all have what in it? Sodium bicarbonate 14:27 Oh man! So what do I have to do? In a nice way I take that and 14:31 put it down and say thanks, but no thanks. 14:33 As a matter of fact you'll be shocked that even some water 14:37 that we drink these days has what in it? Sodium bicarbonate. 14:42 I'm like why did they put baking soda in my water? 14:45 They put it in nice terms, they call it added minerals 14:50 for better taste. Matter of fact I should probably have one of 14:53 these bottles here somewhere don't worry I'm not gonna 14:55 call anybody out on that one. So what happens is your body is 14:58 in this weird tug of war so let's not do this tug of war 15:01 anymore and let's make this simple cracker that we all 15:04 can enjoy and I'll show you different ways that you can make 15:07 it to your liking and your taste that won't cause a what? 15:11 a sway this way or a sway that way. 15:13 and I call it basically the unleavened heaven's crackers. 15:18 Simple recipe that you could do to unleavened heaven's crackers 15:54 This one is going to have a savory kick to it 15:56 not the general, regular cracker it has a nice savory touch to it 16:02 and you'll enjoy that. So basically you're gonna take 16:05 our bowl here and I have a mixer as well. We're gonna put 16:09 our flours in here. And this is cool cause you now never have to 16:12 go back and buy crackers again because you can do it yourself. 16:16 And the reason why we're doing the unleavened one, you know 16:19 last time, sometime ago we made some bread for you, uh 16:24 that bread even though it tastes good it has yeast in it. 16:28 Yeast, we need to give yeast some time before we eat it. Now 16:32 I'll talk about that when we pull it out of the oven fresh 16:35 So we're going to mix in the nutritional yeast. Now this 16:38 cracker not only is going to bless, it's gonna give you some 16:40 Vitamin B12. We have some parsley in here. 16:43 If you want to take it to the next level you can put in some 16:45 fresh parsley, even better. Then we're going to take the 16:49 onion powder, the garlic powder simple ingredients. Everybody 16:54 can make this. We have kids, teach them how to make this 16:56 you'll never have to make it again, they'll do it. I think 16:59 my mom had me just to cook, literally. Once she taught me 17:04 how to cook she never stepped in the kitchen again. 17:07 It was just me cooking every day, I just got tired washing 17:10 dishes. Don't tell her, I think she had me to wash dishes too. 17:13 Alright so just mix all of those ingredients. Matter of fact 17:18 you can even smell that. And you notice it calls for salt, right? 17:21 What I'm going to do a little item, you want to put the salt 17:24 the smaller dry ingredients into the larger wet ingredients. 17:28 Why do we put smaller dry into larger wet? If you don't mix 17:33 this salt properly in there, one day you're going to be 17:35 eaten a cracker and you're going to get a salty bite, whoa! 17:39 Where did that come from? So as a result I want to encourage 17:43 you to put it in there so you can have what? Even distribution 17:46 Then we're going to add that to this here 17:50 Ok, so we have that in there and the key item is some oil 17:56 Matter of fact you can find a similar recipe in your Bible 18:01 Just that we didn't have any yeast in this one. Alright. 18:05 And the Bible doesn't talk about no nutritional yeast either. 18:08 Alright here we go. So we're going to mix these items up 18:11 Normally when you're making bread you get your hands in it 18:14 We'll get our hands in it a little bit and it comes 18:17 you want to get it to a nice consistency 18:20 a little doughy consistency here 18:23 and we've done this I think for the fruit pizza 18:26 without all of the savory ingredients 18:28 But if you want to make a sweet cracker then you just follow it 18:32 as well but pull out the nutritional yeast, the parsley 18:38 You probably add some evaporated cane juice crystals 18:41 you can have it that way. If you want umm let me think 18:46 another type of cracker that people like, everybody likes 18:48 saltine crackers so you probably when it's in the oven you put 18:52 a little bit of salt over it there, you can have that. 18:56 What else? Some other crackers. I don't know of any others. 18:58 Maybe you can make a banana unleavened 19:00 I don't know about that one it's a little questionable. 19:03 Anyway you get that going and it comes together 19:08 And of course you know when you're making bread and crackers 19:10 you have to get your hands into it. So what I'm trying to do 19:13 is get all the flour in first so I don't make a mess 19:17 and again I'm going to put it on a nice little tray here. 19:21 The coolest thing about it, it doesn't take long. 19:24 Literally once you get this going 19:29 You take a nice little tray here, your baking tray 19:32 and you pour it out. 19:36 One time I was about to eat lunch, yeah, with my friends 19:40 And we came in and they was like 'we remember how you said that 19:43 we should eat our food. Each meal should have at least 19:47 three parts to it.' And I said you know what, you're right 19:51 So we had some beans or some thing like that. They were like 19:55 We need our carbs, so I said beans have carbs 19:59 Yeah, but we want bread or something. 20:02 So I'm like I'm sorry I don't have any bread. 20:04 They was like, well can we make some? I said yeah 20:06 We can make the bread but at the same time even though we 20:10 make it, bake it and stuff you can't eat it right away 20:14 They was like what? Why not? Why? Because of the yeast 20:16 Because of the yeast, right? If you start using yeast 20:20 while it's still active, then as a result what's gonna happen? 20:25 As a result that yeast is still active in your system 20:29 And a lot of people realize that when yeast is active in 20:33 the system their stomach gets bubbly. Literally it gets bubbly 20:39 You got to roll it out, it will be good too. 20:40 It gets really bubbly and as a result it starts to have a 20:46 little flammable situation, you know what I'm talking about? 20:49 Gas, aka gas. And so when you have gas that's not always a 20:54 good thing. I was looking, guess I left it for my other recipe 20:59 When you have gas that's not a good thing. Matter of fact 21:02 some people they have gas so bad, I have an aunt. One time 21:08 she said, man the gas troubled me, meaning given her problems 21:11 so bad the gas traveled to my chest. I said what? 21:15 Gas traveling? I know it's in your stomach. She said it 21:18 traveled to my chest, it went to my chest. So I said, what 21:21 did you do? So she said I drank some hot tea and finally got 21:23 it out. One time, one person said the gas is so bad 21:28 it traveled to my head, I have a headache. I said, what kind of 21:33 gas, this is some potent, dangerous gas that people 21:37 are dealing with here. I'm like Oh, whatever. Then it got 21:41 so bad, remember I was telling you about my aunt 21:44 she said the gas got so bad it traveled to my knee 21:49 I said, Lord have mercy! What is going on? She must ate fresh 21:54 yeast or something like that. And you know what it was 21:57 it was many different things. One in particular, I believe 22:02 was that my aunt was eating a lot of food with a lot of spices 22:09 and she allowed herself some crackers. 22:12 And when I grabbed that box of crackers 22:14 I just seen pure ingredients, it's not pure what I mean 22:18 by pure is a lot of ingredients and one in particular was 22:21 sodium bicarbonate. I couldn't believe her. She said, yes it 22:25 has traveled into my knee. I said no way aunty, 22:28 We call them tangy. I said you kidding me, she says watch this 22:32 and she bent over and started to massage her knee 22:35 And I know this is a cooking show but she went burp, burp 22:38 I said, what, what kinda gas is that? So, ladies and gentlemen 22:44 enough of the gas story we want to get back to the recipe 22:46 And I think I know where my roller pin is. Please stay away 22:51 from items that contain sodium bicarb because it's 22:55 gonna affect your digestive process. Matter of fact 22:58 you already know it. If you stay away from sodium bicarb 23:02 long enough, as a result you you know what's gonna happen? 23:07 You go back and use something, now check this out, 23:10 you back and use something that contains sodium bicarbonate 23:15 immediately you start to feel the bubbling sensation. 23:19 So I've stayed away from using these items a long time 23:22 and I drank water with flavor enhancer or minerals 23:27 improve the taste and all of a sudden my stomach started whirr 23:30 whirr and I'm like what in the world is going on here? 23:33 So as a result what was it? It was sodium bicarbonate, it 23:38 is the base in your digestive system and the body now has to 23:42 produce more acid to balance it out. Now this is going to get 23:45 into a controversial topic here. Because there's also a lot 23:49 of times individuals, or situations where people are 23:53 encouraging the use of alkaline. Now alkaline is good 23:57 right? It's a good thing. It's better that way. Cancer grows 24:01 in acidic mediums. Alkaline, cancer can't grow in that. 24:06 So a person would naturally think if I use more alkaline 24:09 and base items then I can fight against cancer. 24:12 Well acid is not the only reason why cancer develops. 24:15 There are many other reasons. Stress as well would increase 24:18 the acidity in your body. Using processed, refined foods 24:23 Hello! That's why we're making our own crackers today. 24:25 All of these can do that. But if I use items high in alkaline 24:31 then what does that do? It causes a little imbalance in 24:34 my body and my body has to do what? No, come back over 24:38 and it pulls it way back over. Sometimes it pulls it back over 24:42 to appropriate for us sometimes too much. So let's just eat 24:46 the way God intended for us to eat and many of the problems 24:49 we have, we won't have anymore. 24:51 So watch this, it's ready. I'm going to put it in the oven now. 24:57 And I'm going to put this on low heat. 25:00 About 250, almost 300. And I'm going to get the other one here 25:04 which should be ready. Oh, and you gotta cut it of course 25:08 You gotta cut it, alright? 25:10 So I'm gonna get this other one I had this in here warming 25:13 So it's not too hot. What? 25:19 Somebody, somebody ate one of my crackers. 25:23 Take a look at this. Somebody got to one of my crackers. 25:26 Somebody help me. Somebody ate one of my crackers. 25:29 It was so good it's already missing. 25:32 They got it out of the oven even before I got to it, can you 25:37 believe it? You see your family? They won't help you cook 25:40 but once you start cooking everybody in there is eating 25:43 They got one of my crackers. Maybe it's one of y'all. 25:45 I don't know. But anyway, the point of this story is 25:49 that you want to try and use items that you make at home 25:53 yourself so you can balance it out. Allow your body to find 25:57 that balance for you. Like you notice how now we pull this out 26:00 somebody went ahead, it shoulda had yeast in it. You see when 26:03 you have fresh, when you make bread and it has yeast 26:06 when you pull it out the oven I know that is sometimes the 26:09 best time to eat the bread, why? Because it's soft and you put 26:13 that veggie butter on top of it and you eat it and it melts 26:18 and you're like Oh. But remember yeast is still active. Actually 26:21 when you make fresh bread you have to slice it 26:25 stick it back in the oven, toast it a little bit more 26:28 till the moisture disappears and then at that time you 26:34 can eat it. Or if you don't want to do all of that 26:36 you slice it and let it sit for a day or two so that 26:39 the yeast isn't active anymore. Who wants to sit for a day 26:43 or two until you can eat your bread? You wanna eat it 26:46 immediately. But now that we did the unleavened crackers 26:49 and it doesn't have what? yeast in it 26:52 then you can go ahead and partake of it. 26:57 My the cracker is pretty good. Mmm tastes so good I feel like 27:00 I'm having communion. Have mercy Lord. 27:01 So what you can do is you can make these crackers 27:04 Let me get you something here 27:07 You can put it in a tray. Anybody have hummus? 27:09 I have some hummus in the fridge. 27:12 Matter of fact get some hummus You can make it yourself 27:17 What? 27:19 Somebody got to my hummus. They got my cracker 27:22 Then they got some of my hummus. That's alright 27:24 God bless them anyway. Then you take your crackers 27:27 and you put it out there in the open and you put it all the way 27:31 around, you make it nicely. Of course you chop it up there 27:34 And now you can have your bread with your hummus 27:40 or any other items you like. Matter of fact let me try 27:42 Somebody dug into my hummus here. Mmm mmm let's see 27:49 Oh, have mercy Lord 27:52 I don't think you saw that one properly, let me try it again 27:56 Now the unleavened cracker is ready for you 27:59 and for everybody who comes by. 28:01 Don't let them steal it, matter of fact they can have it. 28:03 God bless. |
Revised 2016-08-03