Participants: Nyse Collins (Host), Evita Tezeno, Kinjii Cuington
Series Code: TOP
Program Code: TOP000094
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00:01 Have you ever wondered
00:02 how to prepare healthy tasty meals, 00:04 raw and cook that actually tastes good? 00:07 Well, stay tuned while Evita Tezeno 00:09 and yours truly Nyse Collins show you how to do so 00:12 and give you a Taste of Paradise. 00:31 Welcome to a Taste of Paradise. 00:34 My name is Evita Tezeno. 00:36 And it looks like we have a visitor. 00:39 I have my good friend, Kinjii Cuington today. 00:43 Cui Kinjii, hey, how are you? 00:46 Hi, Evita. 00:48 What brings you to the Taste of Paradise today? 00:50 Well, Evita, I've gotten all the recipes 00:53 for my holiday dinner together, 00:55 but I don't have any drinks, help me. 00:58 I got just the things for you, girl friend. 01:01 But you're gonna have to work for it. 01:03 Okay. 01:04 Okay, we are going to do 01:06 a fabulous paradise lemonade today. 01:08 All right. Yeah. 01:10 So let's look at the ingredients. 01:11 Okay. 01:13 Paradise Lemonade: 01:39 So we're gonna start off with the aloe leaf. 01:41 Okay. 01:43 So aloe is so good internally and externally. 01:47 It is good for digestion, 01:51 it's also good for weight loss. 01:57 Externally, it's good for psoriasis and eczema. 01:59 So what we're doing is 02:01 we're trimming the outer skin off. 02:03 Okay. Yeah. 02:05 And you need a really sharp knife for that. 02:07 Okay. 02:09 So be careful not to cut your fingers. 02:10 Right. 02:12 And you want to make sure 02:13 that you cut all the green outer skin off 02:16 because it'll be bitter. 02:18 Okay. Yeah. 02:19 So it's kind of slimy 02:22 but I'm going to cut this off. 02:25 So all we need is about a fourth of a cup. 02:33 So you want to make sure... 02:39 Put that in there. 02:41 Okay. 02:43 And then start handing me the ingredients. 02:45 Okay. Lemon juice. 02:51 And this is fresh lemon juice. 02:54 Okay. Yeah. 02:56 We don't want to use 02:57 any concentrate or anything like that. 02:58 Okay. Yeah. 03:01 Honey. 03:04 And we don't want to use... 03:07 We could use maple syrup, 03:09 we don't want to use like any corn syrup 03:11 or anything like that. 03:12 We want to use honey or maple syrup 03:15 but nothing processed. 03:17 Okay. Extremely processed. 03:21 Remember, we are living life fresh, 03:24 so we want all fresh ingredients. 03:25 Okay. 03:27 Okay. And dried cranberries. 03:36 Coconut oil. 03:39 And hand me the lecithin. 03:48 So are you having a lot of family 03:50 over to your house for the holidays? 03:52 Yes, I am. 03:53 Good. 03:55 And this is the Himalayan sea salt. 03:57 So we're gonna blend all this up in that blender. 04:23 And it doesn't have to be blended thoroughly, 04:26 you could have a little chunk 'cause it makes it pretty. 04:28 Okay. 04:30 So here's the pitcher 04:32 and I want you to pour a little water. 04:36 Oh, the water maybe about this much. 04:38 Okay. About fourth of a way. 04:41 All right. Yeah. 04:42 Here we go. 04:45 Yeah, that's good. That's good? 04:47 Yeah, that's good. 04:48 And we're gonna pour the rest of it in here. 04:50 We just want to mix it up. 04:52 So I'm gonna give you a spoon 04:55 and I want you to mix it up for me. 04:57 Stir it up. 04:58 See, I was gonna make you work, I told you. 05:00 Okay. 05:10 So we're gonna get our festive pitcher and our glasses. 05:22 I love this pitcher. 05:23 And you see, it's a pretty color, 05:25 it's festive. 05:28 The cranberry makes it... 05:33 kind of reddish. 05:39 I'll serve you first since you're my guest. 05:41 Okay, thank you. 05:50 Let us toast. 05:55 Oh, Evita, this is refreshing. 05:58 It's really good, isn't it? Oh! 06:03 Now, the next one we're gonna have is egg nog 06:06 but it's gonna be a vegan egg nog. 06:09 Yeah, and it's gonna not have egg in it, of course, not. 06:13 But it is a great holiday punch. 06:16 And the ingredients for that is: 06:43 So we're starting off with the almond milk. 06:48 And I make my almond milk from scratch. 06:51 I don't use it from store 06:52 because I don't like the taste of it. 06:54 So all you need is a cup of almonds 06:57 with three cups of water. 06:59 You blend it, you put it in a strainer, 07:01 and then you add sweetener of your choice, that's it. 07:04 Okay, we can do this. 07:06 Yeah. So it's just real simple. 07:07 All right. Yeah. 07:08 So we're gonna add our almond milk, 07:13 our dates. 07:15 And this is our sweetener. 07:17 I call it God's candy because it's so sweet. 07:20 I love that, that's nice. It's so sweet. 07:25 And our vanilla, 07:27 and our sisters. 07:29 And there they go again. Yeah. 07:30 There they go again. 07:32 Our cardamom and coriander, 07:37 salt, two bananas. 07:40 See, everything, you just place it right into our blender. 07:44 And then our avocado. 07:51 I know, I love avocado. 07:52 I do, too. I love avocado. 07:54 And it thickens the smoothies. 07:57 I love it in smoothies. 07:58 Okay, that's awesome. 08:00 Yes, excellent in smoothies. Okay. 08:02 So will it kind of do the same thing for the egg nog? 08:04 Yeah, it will thicken it up. Okay. 08:06 Also the coconut oil also, it'll thicken it out. 08:09 And it'll make it creamy. 08:10 Okay, creamy egg nog is always good. 08:12 Creamy egg nog is always good. 08:18 And let's blend this. 08:39 So that was pretty simple, right? 08:40 Right, that was really simple. 08:41 But, you know, I got mustache. 08:44 I have some already made. You always have some. 08:46 But I'm running a little low, so we're gonna add that to it. 08:49 Okay. Okay, let me go get it. 08:50 Okay. 09:05 Oh, I'm so excited for this egg nog. 09:09 Oh, my goodness. 09:12 So let's pour that in. 09:15 Oh, and I can grab the glasses. 09:16 Okay, go ahead. Okay. 09:22 I'll let you fill it into the glass. 09:24 So because I'm a southern girl, I will treat you first. 09:28 Well, thank you very much. 09:31 There you go. 09:34 I can't wait to try this. 09:40 Cheers! 09:44 Evita, this is delicious. 09:47 My family is gonna love this. 09:49 Yes. 09:51 It's been Evita and Kinjii at the Taste of Paradise. 09:56 And remember to live life fresh. 09:58 Live life fresh. 10:15 You can't have a happy holiday 10:16 without the happy holiday starters. 10:19 And that's what we're gonna do today. 10:21 We're gonna look at how to make that holiday meal, 10:23 just take it to the next level. 10:25 Evita made some of that delicious lemonade, 10:27 that egg nog and stuff. 10:29 You got the drink going there. 10:30 But you need the starters. 10:32 And that is crucial because a lot of times 10:34 people just jump into the main meal 10:36 but it's that time before that main meal. 10:39 The little things to get that appetite going 10:41 that really sets it off. 10:42 So today, we're gonna look at 10:44 some simple happy holiday starters. 10:46 Because if you just have a holiday meal, that's all it is. 10:48 But if you want a happy holiday, 10:50 you need a happy holiday meal. 10:51 So today, we're gonna look at a couple of them 10:53 that are really simple, easy, and tasty, 10:56 and one of my all time favorites, especially. 11:00 Even when I was growing up, I always remember it. 11:02 You may use it as a starter, 11:03 I used to use it as a snack 11:06 until I knew what snacks were, you know, 11:08 because there's no such thing as a good snack, 11:10 anything that comes in between a meal 11:11 would disrupt that digestion unless the person is diabetic, 11:14 and they need to control their sugars. 11:16 But this here, sometimes, people use it as a snack 11:18 but here, we're gonna use it as a starter. 11:20 And one of those items, I think we all know it, 11:23 is garbanzos, garbanzo beans. 11:26 One, some people call it 11:28 the healthiest bean of them all. 11:31 You all know garbanzo, some people call it chickpeas. 11:34 We call it channa. 11:36 And these are very good. 11:38 They're very satisfying to the palate. 11:41 You can find this almost anywhere in the world. 11:43 And that's gonna be actually 11:45 one of our first starters today. 11:46 We're gonna look at how to make 11:47 one of these happy holiday starters. 11:49 We're gonna call it the roasted chickpeas 11:51 or what do we call it? 11:52 Channa. 11:53 Channa, for those who know what channa is. 11:55 Here's the simple recipe on how you can make 11:57 some of your roasted chickpea nuts or channa. 11:59 All you need is: 12:24 So we have our channa here. 12:26 This is one of my favorites. 12:28 You can use this for hummus, you can use it over a salad. 12:32 And booming with protein, 12:34 fantastic nut that everybody can enjoy. 12:37 All you basically do is 12:39 take the cooked ones, all right? 12:40 So if you don't have it in a can or something, 12:43 if you do get it in a can, wash it out, of course. 12:45 And then you can use it. 12:46 But if you don't have that, then just buy the dried one. 12:49 It's actually cheaper for you than anything. 12:52 You can buy a whole big bag for next to nothing. 12:54 You soak it overnight, 12:56 wash out the water, and then you boil it, 12:57 then you will have your cooked chickpeas or channa there. 13:01 Then you would add some of the other ingredients. 13:03 We talked about the lemon juice. 13:04 So we're gonna pour some of that lemon juice over this. 13:07 At the end, it gives it that little kick. 13:09 Then we're gonna add some of that powder, 13:12 either onion powder, garlic powder, you decide. 13:15 Whatever you want to add to that, it's fine. 13:17 Then you can also use some paprika. 13:19 Everybody know what paprika is? 13:21 Paprika is basically dried bell peppers, 13:26 the red bell peppers. 13:28 So this would be loaded with antioxidants, 13:29 vitamin C as well. 13:31 And then we're gonna add some salt to that also. 13:34 Okay. So we're gonna add about a half a teaspoon. 13:39 Some people like it a little salty, 13:41 some like it less. 13:42 So you decide. 13:44 I'm just gonna put enough, you know it, 13:45 as I'm cooking here for me here. 13:46 And then we're gonna add some of that olive oil to that. 13:50 So we're gonna pour a little bit of olive oil over that 13:53 to get that going. 13:55 We're not gonna fry these. 13:56 In many cases, when they use it and they make it, they fry it 13:59 but we're not gonna fry those, 14:01 we're gonna actually just bake them. 14:02 So this is gonna be a healthy, 14:04 nice little treat to get that meal going. 14:07 So you just mix it up nicely. 14:09 It's so easy, you know, people are like, 14:11 "Man, I'm trying to make this meal, 14:13 what do I start with, what do I end with?" 14:15 Like this, you can do this 14:16 with your eyes closed, literally. 14:18 That's how easy it is. 14:19 Then you're gonna put it on a simple baking dish 14:21 or cookie pan or as you see right there. 14:24 Oh, man, that looks good. 14:26 And then we're gonna go ahead 14:27 and we're gonna put that in the oven. 14:29 You can do that about 350, 30 minutes, 45 minutes. 14:32 If you want it extra crispy then what do you do? 14:35 You basically, you bake it a little bit more. 14:39 So we're gonna go ahead, I'll put this to the side here. 14:42 And I'm gonna run this over to the oven, 14:45 350 at about 45 minutes or whatever. 14:48 The crispier you like it the longer you leave it. 14:50 And then I should have a finished one here. 14:53 Let me get that going. 14:55 All right, I'll put that in there. 14:56 I'm gonna need to grab the finished one. 14:58 So let me get this. 15:00 And then you're gonna see how it looks. 15:01 It's gonna look basically the same, 15:02 it's just gonna be dry. 15:05 All right. So we have that there. 15:07 And then we basically, we have our first starter here. 15:11 So we have the channa chickpeas, 15:15 the roasted chickpeas. 15:16 So I'm gonna put a little bit of that here in a corner. 15:18 I'm gonna have a starter plate for you all. 15:21 And there you go, it's that simple. 15:23 That easy to get your first starter going, 15:25 the channa chick peas. 15:27 So I'm gonna put this on a side here real quick 15:29 to get you rolling. 15:31 And then you can't just start with that, 15:33 you have to have a little bit more. 15:34 That's why it's called starters with a s plural. 15:37 So you need to have something else. 15:39 And what we're gonna do is 15:40 make a nice little one that a lot people enjoy. 15:42 Everybody loves pastry, 15:43 especially the savory type pastries. 15:46 So here we have a nice pastry bite for you 15:49 that you can add to your nice little starter plate, 15:52 and now we're gonna make this a happy holiday. 15:54 So here's the simple recipe for your pastry bite, 15:57 your happy holiday pasty bite. 15:59 Here it is, all you need is: 16:15 Basically it's that simple, everybody can do this. 16:18 Again, you could probably do with your eyes closed 16:20 but be careful with the knife. 16:21 We don't want you hurt yourself and blame Taste of Paradise. 16:23 So here it is. 16:25 We're gonna put our starter plate over, 16:26 don't worry, channa, 16:27 you're gonna have some friends here in a second. 16:29 I already went ahead and diced the red bell peppers for you. 16:32 Who remembers what red bell peppers are good for? 16:35 One of the highest sources of vitamin... 16:38 vitamin C it is. 16:39 It actually has up to four times the amount of vitamin C. 16:43 Also good for the digestive tract, 16:44 people dealing with ulcers and stuff like that. 16:46 The bell pepper is the only one. 16:49 But remember what we said, red bell pepper. 16:51 So we have that, we have the garlic 16:54 and then basically the spinach. 16:56 So all we're gonna do is just saute it down. 16:58 So I already have this stove running here, 17:02 you want to put it on medium to high heat. 17:03 We're gonna go ahead 17:05 and we're gonna add some of that oil there 17:07 and just the tad, 17:10 we don't want to end up frying stuff. 17:12 But we're gonna get that going. 17:13 We're going add our garlic. 17:16 All right. 17:17 Ooh, I love when that garlic gets going. 17:20 And now if you want a little bit more, 17:22 go ahead, enjoy yourself. 17:24 You'll be lowering your cholesterol. 17:26 Matter of fact they say garlic is 17:27 so good to lower that cholesterol 17:31 that if you just put garlic on bread, all right. 17:35 Wait, let me call the time up. 17:36 If you use bread with butter 17:38 it can increase your cholesterol by almost 20% 17:43 just by having that bread with butter. 17:45 So somebody do the math with me. 17:47 If your cholesterol is already at 200 17:49 and you knock off two slices of bread and butter, 17:53 you increase it by 20%. 17:55 You do the math, 20% of 200 is 20 and 20 is 40. 17:58 Your cholesterol can easily jump up to 240. 18:01 But watch what the garlic does. 18:03 You ready for this? 18:04 If you just rub the bread with garlic, 18:07 just rub it with garlic there. 18:08 Imagine if you put it in, 18:10 it actually stops that jump from happening. 18:12 So here's my little note. 18:13 Everybody stop 'cause I see you all trying to go ahead 18:15 and write down, "Just rub bread with garlic 18:17 and we could all the butter on." 18:19 But still the butter is fat, 18:21 it's gonna cause a whole bunch of other problems 18:22 so you don't want do that. 18:23 Just to hold off for using the excess butter 18:26 but that's how powerful garlic is. 18:28 It actually stops that cholesterol from jumping up. 18:31 So we have the garlic going. 18:33 We're gonna put in our red bell peppers. 18:38 Ooh, it smells nice and good in here. 18:41 Oh-oh, I'm making a mess up in the kitchen. 18:44 We add a little bit more, 18:45 I want a little extra vitamin C going. 18:50 All right. 18:51 Let me get that. 18:53 We get the salt, just a little bit of salt. 18:54 If you want to add other seasonings, you can do so. 19:00 All right. 19:02 And then as that gets going a little bit, 19:05 then we're gonna go ahead and we're gonna add 19:07 about a couple of handfuls of the spinach, the spinach. 19:13 I love saute spinach. 19:15 I don't know about you but I love saute spinach. 19:18 So here we go to add the spinach there. 19:21 Get that going a little bit. 19:24 Now you can find that spinach anywhere, 19:26 most supermarkets will have it. 19:28 I know it says, "Ready, washed, fresh" all that other stuff 19:30 but me, I'm gonna double wash it. 19:33 You never know these days, e-coli, b-coli, 19:36 soon they're gonna come out with z-coli. 19:38 So just be careful here, all right? 19:40 So you're gonna get that going. 19:44 We're gonna mix that up a little bit. 19:47 And we're gonna get our other starter rolling here. 19:51 Very nice, very nice. 19:53 And we know the spinach is fantastic, 19:56 provide a nice little vitamin K. 20:01 There it is, nicely. 20:03 And then we're gonna have our... 20:05 While that gets going we need our pastry. 20:10 So I'm gonna move this over real quick. 20:13 And then I'm gonna grab the pastry 20:15 from, I mean, through the fridge. 20:20 So it's the phyllo dough pastry. 20:23 I left that fridge open. 20:26 She's going there nicely. 20:29 Very good. 20:31 And basically you could just cut it. 20:33 Do I have a little... 20:35 I'll look for something here that I can use. 20:39 Basically you just take a nice little round item, 20:42 you put your phyllo dough down. 20:46 All right. 20:47 Then you get your knife going. 20:49 Oops. 20:51 All right, make sure it's nice and wet. 20:56 And then you have a nice little, nice little pastry. 21:00 Everybody see that there, really simple and easy. 21:02 This is gonna be your pastry, your pastry bite. 21:06 So there it is real quick for you. 21:07 You just make a couple of those. 21:09 And here's the craziest thing, you ready for this? 21:11 We're gonna actually put this in a cupcake baking dish. 21:17 All you do is you take that same pastry 21:19 and you put it in here. 21:21 So watch that, you just put it in there nicely. 21:23 You all are exquisite chefs here, executive chefs. 21:27 You just put that in. 21:28 If you notice, there are a couple of them already. 21:31 And this is pretty much, 21:32 you don't want to cook it too much, reason why 21:35 'cause we still have to bake it. 21:36 So you basically take your spoon, 21:40 you take a nice little sauteed item, 21:42 the red bell peppers, the spinach. 21:45 And it really easy, you just pour that in there, 21:49 just pour it in there. 21:51 Take that with the red bell peppers, 21:52 let's try that again. 21:54 It's gonna make a mess but who cares? 21:56 We're in a kitchen, we're having a good time. 21:58 And you just pour them in there. 21:59 So doing about four or five of them. 22:03 Pour that in there. 22:05 And then there it is. 22:07 So now we take this, 22:09 we're gonna put this in the oven. 22:10 We're gonna let that toast just for a little bit, 22:12 you don't want it about 15 minutes max 22:15 at about 275, 300 degrees. 22:18 So we're gonna put that and I already did one for you. 22:20 I already prepared it 22:22 and you're gonna see what it looks like. 22:23 So it is your next starter that you can definitely enjoy. 22:26 So we put that in there. 22:29 Then we're gonna come, grab our other starter here. 22:33 And now we have our simple pastry bites, pastry bites. 22:39 Let me make sure my phyllo dough. 22:40 This stuff is expensive so you want to take care of it. 22:46 All right. I'll put that on the side. 22:48 And then now you have your simple pastry bites. 22:51 Watch this y'all. 22:53 Here we go, we're gonna add this 22:54 to our happy holiday starter bites. 22:58 Oops, that's one. 23:01 Here it is, very nice, looks good, tastes good. 23:05 Now you can add, 23:06 of course, other seasonings that you want this however 23:09 because it's a little wet there with the pastry. 23:15 You have to eat it soon. 23:16 But don't worry about that, it usually goes by really fast 23:19 so you can definitely enjoy that. 23:21 So here we go, that's our second one. 23:23 And we're gonna go to one last party, 23:25 have party by happy holiday starter. 23:28 It's one of my favorites, you know, I love tofu. 23:30 And so here we are, we're gonna do some tofu skewers 23:34 to go ahead and top this off. 23:35 Here's a simple recipe 23:37 on how you can make your own tofu skewer, 23:39 our happy holiday starters. 23:41 All you need is: 23:43 Then to make marinade, all you need is: 24:22 All right. So here it is. 24:24 So we have that, we're gonna do our tofu skewers. 24:26 I'm gonna move some of these items over here. 24:28 It's really simple, easy and fun to make, 24:31 a lot of people enjoy it. 24:33 So I'm gonna go back here, I'm gonna grab that tofu. 24:38 All right. 24:39 Remember me, I like to clean and cook at the same time 24:43 because I don't have all day to be doing this. 24:45 So basically, I'm gonna take this tofu, 24:47 I'm gonna chop that up. 24:49 You can do it the size that you want. 24:51 I want, you want to preferably do it a little bit thicker. 24:55 And because you are, you can either saute it, 24:59 you can bake it, simple ways. 25:01 Basically I'm gonna take these items, 25:02 I'm gonna put it in this nice little dish here. 25:04 Then I'm going to add my seasonings to that. 25:10 I'm gonna take my Bragg's liquid aminos, 25:12 I'm gonna put that on top, that's a favorite here. 25:15 We have the garlic as well. 25:19 And we're gonna mix all of these items together. 25:22 So that's gonna add that nice little flavor. 25:24 I'm basically making that marinade. 25:25 You have that nutritional yeast. 25:27 Oh, you can't forget, this is the kicker here. 25:31 You have the cumin, the coriander, 25:34 all of these items, the different... 25:36 I'm just gonna pour, 25:37 matter of fact I'm just gonna pour it all. 25:39 Basically I'm making a nice little marinade for it. 25:42 So then what else we have? 25:44 We have the olive oil, and a parsley. 25:48 Pour that nicely there. 25:50 And we're gonna mix those items up. 25:51 You can do it with your hands, of course, that'll help it. 25:54 But basically you want to get this going 25:56 and you want to let it sit overnight. 25:58 These things, making this food is not gonna happen 26:00 which, you know, just like that. 26:01 So you want to go ahead, let that marinate a little bit. 26:05 You can put this in a fridge. 26:06 I like to prepare this the night before. 26:08 So then when you make it, oh, man. 26:10 And this is what it will come out looking like, all right. 26:13 So here is a nice little marinate, 26:16 but it's not done yet, still not done. 26:19 You have to go ahead, 26:20 you put those on a nice little skewer here. 26:25 And it's really simple how you do, you just basically... 26:29 Let's grab one. 26:30 I'm gonna put that in there. 26:31 And then you can use zucchini, you can use red bell pepper, 26:35 whichever one you enjoy. 26:38 Right there. So I go one, two, three. 26:41 And then let's go with a little bit of yellow. 26:44 All right. 26:45 So I want to make that, 26:47 then I'm gonna put another one through. 26:49 And then you basically repeat the process. 26:52 You make a couple of them. Look at that! 26:55 Who said we can't have some nice skewers and some starters, 26:58 a little barbecue something here. 27:00 You can actually probably do this in a barbecue 27:02 but don't tell them I told you that 27:03 because we don't want to be burning stuff. 27:04 Uh, oh! We lost the tofu there. 27:06 That's fine. We'll just add another one on. 27:08 And basically, you get that going. 27:10 You take a couple of these, you make a couple of them, 27:13 and you put them in oven. 27:14 I already made some 27:16 because I knew I was gonna be having fun. 27:17 So I'll take this, I'll put this in the oven, 27:19 I'll show you... 27:20 a finished one here as well. 27:26 You get that going. 27:27 And then you basically have 27:29 your happy holiday party starter. 27:30 So I'm gonna clear up the place here. 27:34 And then this is what you have. 27:36 You have your nice skewers, 27:37 you put those on the side there. 27:39 Everybody can enjoy it. 27:40 Take a quick look. 27:42 I may even take a bite right now. 27:44 And now, you have your happy holiday starter. 27:49 Go ahead and enjoy. 27:50 Have a happy holiday. |
Revised 2017-10-09