Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000093
|
00:01 Have you ever wondered
00:02 how to prepare healthy, tasty meals, 00:04 raw and cooked that actually taste good? 00:07 Well, stay tuned while Evita Tezeno 00:09 and your's truly Nyse Collins show you how to do so 00:12 and give you A Taste of Paradise. 00:31 Hi. 00:33 This is Evita Tezeno with A Taste of Paradise 00:36 and happy holidays. 00:39 Yes, we're doing some more fabulous recipes 00:42 to grace your table for the holidays 00:45 and we're doing them raw. 00:48 Yes, live living foods. 00:51 And one of my favorite dishes are greens, 00:56 marinated greens. 00:58 I just love collard greens, I love kale, 01:01 I love all types of greens. 01:04 And yes, you can eat greens raw, 01:07 but you just have to treat them a little bit 01:10 to make them tender so you can eat them. 01:14 So we're doing a marinated collard green today 01:17 that is fabulous. 01:19 And coming from the south, we used to flavor our, 01:22 our greens with meat 01:24 and so I'm adding a little twist there 01:27 by using eggplant bacon to spice it up 01:30 and give it like a little savory smoky taste. 01:34 So let's read our ingredients and let's start the recipe. 02:02 Gotta have that little kick in it. 02:11 For the eggplant bacon... 02:37 We're gonna start off making the eggplant bacon. 02:40 So we have an eggplant that has been peeled 02:43 and we're using this wonderful item here called the mandolin, 02:49 this is my favorite, favorite appliance in the kitchen. 02:53 So what this does, it uniformly cuts vegetables for you. 02:58 So you don't have to be trying to guide with a knife 03:01 and trying to thinly slice things 03:03 this does it all for you. 03:05 It's just very, very easy. 03:07 So this is how it works. 03:11 You want to just continue, 03:13 you want to make sure that you watch your fingers. 03:17 And just continue to slice the eggplant. 03:26 And you could use this with, with zucchini, 03:30 with all kind of different other vegetables. 03:36 So once you have your eggplant cut into thin slices 03:43 you want to slice them in half 03:46 and now let's make the marinade. 03:50 So we're using our Vitamix today. 03:56 And we have some brags... 04:01 maple syrup... 04:09 olive oil... 04:14 cumin, 04:18 a clove of garlic, 04:21 soaked chipotle pepper, 04:24 a smoked paprika. 04:28 Now if you don't have access to a chipotle pepper, you can... 04:32 and it won't be really raw 04:34 but you could put some natural liquid smoke in it 04:37 'cause you want this smoky. 04:39 So that's what gives it the smoke, 04:41 also the smoked paprika also gives it that smoky taste. 04:48 So now we're going to blend it. 05:04 Once these things are incorporated, 05:06 you want to place your eggplant in a bowl... 05:14 and pour your marinate over the eggplant. 05:26 Now, my hands are clean, 05:28 so you want to make sure that your hands are clean 05:30 and you want to mix this in 05:36 and make sure that all the slices are covered. 05:44 And you want to then put it in your refrigerator 05:48 and let it sit kind of bathe in this wonderful sauce 05:54 for several hours. 06:01 So then we want to put it in our dehydrator. 06:05 Now today we're using Excalibur dehydrator 06:08 but if you don't have a Excalibur dehydrator 06:12 you can try it in the oven 06:14 and put it on a low setting like 100 degrees 06:19 and make sure that you watch it. 06:22 It won't get really crispy like it does in the dehydrator 06:27 but it does work. 06:29 So we're gonna put it in the dehydrator. 06:35 Grabbing a sheet... 06:36 and this has a Teflex sheet that comes with the dehydrator, 06:40 this keeps the liquid from seeping through. 06:48 We're gonna just place them on here. 06:55 And you want to dehydrate them overnight. 07:12 So our next dish is the marinated collard greens. 07:24 So we have our collard greens 07:26 that have been cut into julienne. 07:29 So I'm gonna show you how to do that. 07:32 We're de-vein our collard green... 07:41 and then we roll it like this... 07:47 and then we cut it into thin slices. 07:50 This is called... 07:52 this not called julienne, it's called chiffonade, 07:55 it's French terminology. 08:00 So it comes in nice ribbon like pieces. 08:09 So then you want to take your collared greens. 08:17 And. 08:18 I'm using double the recipe today 08:20 because it's so delicious. 08:24 So I'm making a bunch for my friends. 08:29 So you want to put the lemon juice in it, 08:33 and the salt, 08:36 and the olive oil. 08:40 And then you want to massage it. 08:44 This breaks down 08:46 the cellular walls of the collard greens 08:51 so it becomes very soft and pliable. 09:00 And if you notice, it has almost given 09:02 the appearance of its being cooked 09:05 because of the salt, the lemon juice, 09:07 and the olive oil. 09:21 We got our bell pepper... 09:28 our wonderful red pepper flakes 09:31 and if you don't like spicy 09:34 you don't have to put the red bell pepper flakes in, 09:38 the green onions, 09:42 we have a little maple syrup, 09:45 our salt... 09:50 and crushed garlic. 09:59 And we want to mix this up. 10:04 And we have some of our red... 10:08 Our eggplant bacon. 10:12 And we want to just lightly chop this up. 10:22 Toss this in. 10:27 And we have a wonderful festive bowl. 10:31 What a pretty festive bowl and let's plate it now. 10:41 Oh, it smells amazing. 10:45 I can't wait to eat this. 10:54 Look at this. 10:56 I wish you guys were here. 10:59 It smells amazing. 11:03 This is another recipe from the Taste of Paradise. 11:06 And remember to live life fresh. 11:25 Back to the special holiday season here, 11:27 A Taste of Paradise. 11:29 You're gonna continue to enjoy some of the fabulous meals. 11:31 As you see, we've been putting together, Evita over there 11:34 preparing those raw items 11:35 and we're just trying to cook some food 11:37 because I need some cooked food during the holidays. 11:39 But while there is many different dishes 11:42 that you can make during the holidays 11:44 and one in particular that is always be our mainstay, 11:47 it almost seems like, all of them are mainstays 11:49 is that mac and cheese pie or some would say casserole. 11:53 However, you say it, you know what I'm talking about. 11:55 The good old mac and cheese with that whole wheat pasta. 11:59 Amen, amen. 12:01 I know you all are using whole wheat pasta, 12:02 you don't use that white stuff, right? 12:04 But, you know, I'm talking about the mac and cheese 12:05 is really thick, you cut yourself a nice square, 12:08 you have that next to your tofu Turkey 12:11 and your beads and all that good stuff. 12:13 Well, today we're going to show you another twist 12:15 to make that mac and cheese pie or casserole. 12:19 Step over with me as we go into the kitchen real quick 12:22 and we're going to look at this. 12:23 You see before when we were doing mac and cheese pie, 12:25 you know, the healthy one we were using what? 12:27 The cashew cheese and everybody enjoyed that one, 12:30 we poured that over the pasta and it was fantastic. 12:34 Then we threw another twist on it 12:35 because not everybody has access 12:37 to like cashews and almonds and all of that. 12:40 As a matter of fact, I was in one country 12:42 and I was going to prepare the cashew cheese 12:45 or mac and cheese pie 12:46 and I went to buy the cashews 12:48 and they were literally 33 dollars a pound. 12:52 I was like, 12:54 "We're not going to have the pasta 12:55 on this recipe from now on." 12:57 You know what I mean, especially here. 12:58 So they didn't have access to those nuts and stuff 13:01 so then we went ahead 13:02 and we made what is known as potato cheese 13:05 several seasons ago 13:06 and I hope you all enjoyed that. 13:08 But now we're going to take it to another level. 13:10 We're going to make what is known as 13:12 mac and split pea cheese. 13:15 And this is a recipe that I got 13:17 from some of our friends in the island... 13:19 the beautiful island of St Lucia. 13:21 They said, "Man, Nyse, you know, 13:23 the nuts here are too expensive 13:26 and potato, we didn't like potato on top of pasta," 13:29 they said, "Come, show us 13:31 and you know how to do so many things," 13:33 and they said, "We have a new twist on it," 13:35 and they showed me how to make it from split pea. 13:37 So you know who you are. 13:39 Thank you so much for sharing this delicious recipe with us. 13:41 We're going to try to go ahead and make it 13:43 from the split pea, 13:44 we call it mac and split pea cheese. 13:48 There you go, you've got it there. 13:50 So here's a simple recipe that you can do. 13:51 Just a couple steps to it 13:52 but hey, I hope you can follow along with it 13:54 and now you can add a new twist 13:56 to your mac and split pea cheese pie. 13:59 Here's the recipe, you ready? 14:00 All you need is: 14:50 So there you go, simple recipe. 14:52 It's quite a few ingredients, you know, 14:54 because now we have to get that creaminess going again 14:56 so that's why you have the whole wheat flour in there 14:58 along with the split pea, 15:00 so it's something that you all definitely can enjoy. 15:03 And here we go. 15:04 We're going to get rolling with it. 15:06 All you have to do basically, 15:07 we have to get back to the blender 15:08 and we're gonna put some of those ingredients in. 15:11 Our main ingredient, 15:13 as you see I have going here is the split peas. 15:15 So let me go ahead 15:17 and pour some of those split peas 15:19 if you all want I'll let you take a quick look 15:21 at the split peas, you know, 15:23 work with what you have, we got the green ones here. 15:25 Split peas, these are cooked. 15:27 You can go ahead, 15:28 these are fantastic 15:30 with your nice balanced carbohydrates, your fiber, 15:34 I mean, who knew that eating mac and split pea cheese pie 15:38 would be good. 15:39 Actually, well, it sounds like it's good for you. 15:41 People are like, it sounds good, 15:42 I don't know how it tastes. 15:44 Well, that's what we're going to find out here today. 15:46 So you add that in there, then you're gonna ahead, 15:49 we're going to get the onions going in there. 15:51 You put about half an onion in here to get that blended. 15:54 Then we are going to... 15:56 You're gonna take some of that red bell pepper. 15:58 I took about half of it or quarter of it, 16:00 put that in there. 16:01 And what else we have here, we have tomato paste, 16:04 but oh, coconut milk. 16:07 So here it is, 16:08 so we've got to balance out our fats, right? 16:10 So that's why we're going to use some coconut milk. 16:12 So we're going to pour about half of a cup, 16:14 so this is about half of this in here. 16:17 Now people said, "Whoa, that's a lot of fat." 16:19 Well, do you remember 16:21 when we were doing it with cashews, 16:22 that was a lot of fat. 16:24 So this is not going to cause too much problems. 16:25 However, this recipe, 16:27 you don't want to be eating every day 16:28 and people want to why they're eating healthy food 16:30 and add on extra blessings, especially during holidays 16:33 because they have taken in too much of the natural fat. 16:35 So you get that going 16:37 and let me get a little bit of salt in there 16:40 to give it some, give it some flavor. 16:43 All right. So we have that. 16:45 So here we go. 17:05 All right, you want to make sure 17:06 that's blended properly there. 17:08 Ooh, it's looking good. 17:09 I'm just gonna add a little bit of that turmeric 17:10 and then the rest I'll show you what to do with that. 17:12 So the turmeric is really good, 17:14 we'll talk about that here shortly 17:15 why it's actually good for you. 17:26 Done deal. So we have that ready. 17:28 This is our split pea cheese sauce. 17:32 So if you want to take a quick a look here with me 17:34 and see that's a split pea cheese sauce. 17:38 Look at that 17:40 so you don't have to be stuck to cashews 17:43 or almonds or even potatoes. 17:46 You can do it now with split peas. 17:47 Once you start getting hang of it 17:49 you all will be creating new recipes, 17:51 you know what I mean, for this. 17:53 And if you notice in this recipe 17:54 we didn't use any nutritional yeast. 17:56 Some people don't want to use it 17:57 no problem, 17:59 work with what you have 18:00 and then just make the simple adjustments. 18:02 So now what we're going to do, we're going to pull aside here. 18:07 And I'm going to have my pasta here, 18:12 I'm gonna hold that, they're on the side. 18:13 So this is the pasta that's already been cooked. 18:15 I'm going to put that over here 18:17 and then we'll work through that. 18:19 Then we're going to take the rest of our ingredients. 18:24 So we have the onion, the garlic. 18:27 Move this all over. 18:29 Onion and garlic 18:30 and we're going to add that to this... 18:32 ooh, I didn't add the garlic to that 18:33 but I added to this as well. 18:35 A lot of times, 18:36 I don't like sometimes cooking with garlic 18:39 even though it's really good 18:40 is because it gets in your fingers 18:42 and takes for ever to get that smell off. 18:44 You're smelling garlic for like the next two days. 18:47 So I've found a cool little way, 18:49 you all have done it probably before. 18:51 I just take a little jar, 18:52 I just crush it 18:55 like I'm angry with it 18:56 so that basically cuts it up for me. 18:59 And I bring it back again, another one I just crush that, 19:02 crush that. 19:05 You ready for this? 19:06 This is cool, keep an eye on it, watch this. 19:09 All I have to do is just pull off the skin. 19:12 So take a look at that, you ready for the next one. 19:13 The skin comes off automatically. 19:16 I barely have to touch the actual garlic. 19:21 And now I can cook something with garlic 19:25 or even a lot of garlic 19:26 but then I don't have to be smelling like garlic 19:28 for a whole day 19:29 if you know what I'm talking about. 19:31 Some people like that, I don't. 19:32 So there it is, done. 19:34 My garlic is literally done. All right. 19:37 So I got this going here, gotta put a little bit of... 19:41 hey, I don't have to use this oil, 19:42 I can use my coconut oil. 19:47 All right. So that's about two tablespoons. 19:48 So you're going to get that going, 19:50 that's gonna add a little flavor. 19:51 If you don't have coconut oil, what could you? 19:53 Just use some simple olive oil. 19:56 All right. 19:57 Get that off right here 19:58 and then I'm going to pour in 20:03 onion and garlic. 20:05 It's going to smell nice here. 20:07 So this is going to give our mac and cheese 20:09 a little bit of texture and stuff as well. 20:11 So get that go in there nicely. 20:13 Once that gets going, 20:15 I'm going to add a little bit of that salt. 20:19 You got to have that flavor. 20:24 So we're gonna saute that nicely, 20:26 the whole house is going to be smelling... 20:27 they're going to be thinking you're cooking something else. 20:28 People don't know 20:30 that you're actually going to be cooking 20:33 some mac and cheese. 20:35 So here you go. 20:37 We're gonna add some of the red bell peppers there. 20:40 Get that going. 20:43 All right and we have a choice of tomato paste. 20:45 You could do it anyway 20:46 but we want to saute these first. 20:51 And then... what do we have there? 20:53 We add a little bit of that. 20:55 And we're going to mix that up here together. 20:58 You could add more red bell peppers 20:59 if you want as well. 21:03 It almost looks like 21:04 we are making something like curry 21:06 but this is going to give it that flavor, that color. 21:10 All right, so that's gonna get going 21:12 then I'm going to add 21:13 the rest of the ingredients here. 21:16 My tomato paste. 21:20 And while that gets churning out a little bit 21:24 I'm going to get my pasta in the casserole dish. 21:27 So of course you all know 21:28 that the pasta is basically already cooked 21:33 but it's cooked al dente, you know what I mean, 21:36 where it's not too soft, 21:39 it's almost like you're under cooking it. 21:41 Why you're undercooking it? 21:42 Because you're basically going to go ahead and bake it, 21:46 all right. 21:48 So I'm gonna let that sit there for a little bit 21:50 while I get the other stuff ready. 21:51 Now, I didn't even put that garlic 21:55 because it's going to have a nice garlicky flavor there. 21:58 I'm going to put it back in here and blend that. 22:04 So now my cheese is going to have that garlic flavor. 22:05 Did you member before 22:07 we usually just add onion and garlic powder, 22:08 well, now we're trying to go with more natural ingredients. 22:22 There it is. 22:25 So now we can go here. 22:27 So that's running 22:29 and then I'm going to add the rest, 22:32 saute that in nicely. 22:34 Then I'm going to get my pasta, put my casserole dish, 22:38 well, even before I get the casserole dish 22:39 I'm going to pour that in here. 22:41 Ooh, look at this, we up in the kitchen. 22:45 Put the pasta there as this gets running. 22:51 So I'm going to mix all of this up together, 22:54 I'm gonna mix it all up together. 22:57 So now we have 22:58 our split pea cheese, 23:04 nice and thick. 23:08 And I want to make sure I get all of it, yeah. 23:10 So what I'm going to do is grab a little bit of water. 23:16 Get that going there. 23:18 Then I'm going to get my nice little item 23:21 'cause all of that is good stuff. 23:23 As a matter of fact, I'm just going to go ahead 23:26 and get every last drop 23:28 'cause those split peas are good for you. 23:31 So here it is. 23:33 I'm going to get every last drop. 23:38 Well, I'll just leave the Vitamix up here. 23:40 I'm going to add that in there... 23:42 Ooh, it smells fantastic. 23:48 So now you have your split peas in there. 23:52 Let's move this stuff out of the way, 23:55 then I'm going to add 23:56 my other ingredients in there as well. 24:01 Like I said, this is a once in a blue. 24:04 You don't want to be doing this every weekend 24:06 'cause this is, this is, this is heavy hitter here. 24:09 So we have the... 24:12 the tomato paste, 24:14 the split pea cheese 24:17 and then ready for this, 24:18 this is going to be a little different 24:20 than what most people do. 24:21 We're gonna add that whole wheat flour in there. 24:23 That's going to give us some consistency there. 24:28 And then we're going to put this together 24:29 in our casserole dish. 24:32 All right. 24:34 Ooh, that thing is nice and thick. 24:37 And I'm going to show you what it looks like. 24:38 Then we're going to put this in the oven. 24:43 And we're going to bake it there 24:45 and you're going to see 24:46 what the finished product is going to look like here. 24:48 So I'm gonna take this now, 24:49 I'm going to put in a casserole dish. 24:53 And pour it out. 24:56 If you want it a little creamier 24:58 you can do so, 24:59 just need to mix up nicely there. 25:03 Some people actually put a whole cup... 25:06 whole cup of coconut 25:09 and like I said you can do that as well. 25:12 So here it is. Pour that out. 25:15 Have that nicely in there, 25:19 and then I'm going to take this, 25:20 I'm going to put this in the oven, 25:22 I have another one that is in there already. 25:26 It's going to be really good. 25:27 So follow along with me here, where is my... 25:29 man, there it is. 25:31 I'll just use this to grab the rest. 25:33 So here we go. 25:37 Oh, I've got stuff up, 25:39 I've got all the stuff in here baking. 25:42 So let me just move these out of the way, 25:44 cooking up a storm in here. 25:47 And then here is the finished one. 25:55 Follow along with me. Put that over here to the side. 26:01 And when it comes nice and thick 26:04 this is what you end up with. 26:06 I'm gonna grab my items. 26:07 So here it is, split pea mac, 26:12 or mac and split pea cheese. 26:14 There it is. Look how thick that is. 26:16 This is a very rich dish. 26:18 Now listen closely 26:19 when I say it's rich it's rich, okay? 26:22 But this is holidays, once in a blue, 26:24 once in a blue we got to do something like this. 26:26 So all you do is you... wow, look at that. 26:29 Yeah, follow me here. 26:31 Look at how thick that is. 26:32 I going to come on this side over here 26:34 and show you how thick it is. 26:39 What you have to do is give it a little bit of time 26:41 and it will... 26:43 it will basically congeale together, 26:45 so wow, 26:48 let me get a dish for you here. 26:50 A nice little dish. 26:52 And then here it is, I'll grab this. 26:59 And then I'm gonna pull it out here. 27:02 It's a little warm. 27:05 This is a heavy hitter, y'all. 27:07 Where is my other one? All right, there it is. 27:15 Wow, wow, wow, wow somebody call a police. 27:20 Who knew that mac and cheese could be so delicious 27:24 by using split peas. 27:25 This is something that 27:27 everybody will definitely enjoy. 27:29 Please do not put it out there 27:31 like this is some split pea cheese. 27:33 They're gonna look at you funny, 27:34 they're going to give you bad looks, 27:36 I recommend don't do that, okay, don't do that. 27:39 Just put it out there nicely 27:40 and watch with me 27:42 watch with me how thick and delicious this is. 27:45 Watch the fullness, the fullness of it. 27:48 That thing goes in 27:49 and I encourage you to use tahini 27:50 so it gets in there really good 27:52 and you will enjoy some mac and split pea cheese 27:56 because I will. |
Revised 2017-08-20