Participants: Nyse Collins (Host), Evita Tezeno, Donna Marie Lindsay
Series Code: TOP
Program Code: TOP000095
|
00:01 Have you ever wondered how to prepare healthy,
00:03 tasty meals raw and cooked 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. 00:32 Welcome to a Taste of Paradise. 00:34 This is Evita Tezeno. 00:36 And again we're doing some holiday recipes. 00:40 Yes, but we have sweets for the sweets today. 00:45 You know, I remember back home when I was little, 00:48 my grandmother used to make this fabulous sweet potato pie, 00:52 it was amazing. 00:55 I just wanted to eat the whole pie by myself. 01:00 So when I became vegan, 01:03 I had to think about recreating that recipe. 01:09 And then when I started eating more raw, I said, "Hmm, 01:12 how can I do that same recipe in the form of a cheese cake?" 01:17 And viola! I've done it. 01:20 We're gonna have it almost raw, 01:24 sweet potato cheesecake today. 01:26 The reason why it's almost raw because I did bake 01:30 the sweet potatoes. 01:31 But it is fabulous, 01:33 all the other ingredients are alive, 01:36 and the sweet potato is the only one that is baked. 01:39 So let's read those ingredients 01:40 and let's get to making this cheesecake. 01:45 Almost raw sweet potato cheesecake. 01:49 For the crust, we'll need: 02:16 For the filling, we need... 02:52 So we're gonna start with the crust first. 02:55 And this is a real easy recipe. 02:59 I'm starting with my pecans in my food processor. 03:04 And oat flour is just ground oats. 03:08 And oats are not really raw, they have been steamed, 03:12 the oat groats have been steamed 03:14 and then they're pressed. 03:15 So this is not really raw but it is gluten free. 03:22 And then I have my dates. 03:24 Again, my date of choice is Medjool dates 03:27 and they have been pitted. 03:34 My sea salt, but I'm using Himalayan salt today. 03:40 Vanilla, lemon juice, 03:44 and always fresh lemon juice, 03:47 my coriander, and my cardamom. 03:53 And I use coriander and cardamom 03:55 instead of using cinnamon 04:00 because cinnamon is a little irritating 04:02 to the stomach so I use vary spices 04:06 that are soothing to the stomach. 04:09 So then we have our coconut oil. 04:15 And then we process it. 04:36 You wanna make sure that it is of a nice consistency, 04:40 and this is great. 04:41 So we have our springform pan. 04:45 Let me get this out of the way. 04:49 And we just put this in our springform pan 04:54 and press it down. 04:58 And you can put this in your freezer 05:02 or your refrigerator for a little bit 05:04 so it will harden up a little bit. 05:13 If you want it a little solid because the coconut oil, 05:17 when it gets cold, it's a little fuss. 05:22 So we're gonna put it in our refrigerator. 05:32 And next, we have our filling. 05:37 And this is a fantastic filling. 05:40 I would like to drink this, this is so delicious. 05:44 So we have our sweet potatoes that have been baked. 05:49 And I've tried to use this recipe 05:52 with raw sweet potatoes 05:53 but it tends to be a little starchy. 05:55 So I just went ahead and baked them, 05:58 and it tastes fabulous. 06:00 We have our cashews that we've soaked overnight. 06:04 And the soaking of the cashews make them softer, 06:08 and it makes the cheesecake creamier, 06:13 and it also takes a little of the fat out as well. 06:18 We have our maple syrup. 06:20 And if you don't have maple syrup, 06:22 you can use honey. 06:25 And if a cup is too much, you could, you know, 06:30 make it a little less sweeter. 06:32 We have our fresh ginger, 06:34 and our lecithin which makes it creamy, 06:40 lemon juice, 06:43 coriander and cardamom... 06:50 Our coconut oil. 06:57 Vanilla, and our salt. 07:07 And last but not least, this is our fresh carrot juice. 07:16 Oops! Wrong thing. 07:47 You wanna blend it till it's a real smooth consistency, 07:52 so we're gonna blend a little bit more. 08:07 That's it. 08:08 So let's go get our crust out the refrigerator. 08:21 This is excellent for the holidays 08:24 because it has a reminisce of days going by 08:30 from my childhood, 08:31 and it has the cardamom and the coriander 08:36 which is really, really festive. 08:43 So now all you do is pour this in. 08:47 It's a real thick, thick, mixture 08:49 so you wanna make sure that you get it 08:51 all into your springform pan. 09:00 You wanna spread this out. 09:09 And then you wanna pop it into your freezer 09:12 if you wanna eat it in a couple of hours. 09:15 You pop it into your freezer, and it will harden very quickly 09:20 or you can just put it into the fridge 09:23 and it can get hard overnight. 09:32 And I have the finished recipe. 09:48 Now this is fit for a king, isn't it? 09:51 It is beautiful. 09:52 I topped it off with a little pecans 09:56 that have been drizzled with maple syrup. 09:58 So you can decorate it anyway that you want. 10:02 So this is another great recipe for the holidays 10:05 with your Chef Evita Tezeno 10:07 in the kitchen of Taste of Paradise, 10:09 and remember to live life fresh. 10:29 Welcome back, welcome back. 10:30 Holiday specials, we always do something good 10:32 for the holidays. 10:34 However, this time, we're gonna do 10:35 something simple, something that we all enjoy, 10:37 that we all love, you know, 10:39 after we had that delicious family meal 10:41 around Thanksgiving or Christmas. 10:43 You know, we wake up that next morning 10:44 and we want something nice for breakfast, 10:46 you know, something really sweet, 10:48 but not too sweet, you know, just right mild. 10:51 And what do we do? 10:53 We take that slice of bread and we whip on top of it, 10:55 not butter, but I'm talking about some jam, 10:58 some good preserve. 10:59 You know, you cut that, and you just eat that, 11:02 and you're hanging out with the family. 11:03 And however, a lot of people enjoy it 11:06 but most of them don't know how to make it 11:08 or how to do it themselves. 11:09 So today, we're gonna make a serious jam, 11:12 not the cheap stuff, the real thing. 11:15 And matter of fact, they call it a different way 11:16 because we'd be jamming here today, they call it a preserve. 11:19 So I invited our special guest 11:20 back with us, her name is Donna. 11:22 Donna, how are you? Fine. How are you? 11:24 Good to see you. Good to see you again. 11:26 Thank you so much for coming out 11:27 and hanging out with us again on the Taste of Paradise. 11:29 Thank you for having me. 11:31 Man, Donna does it all. 11:32 She's a nurse, what else, a social worker, 11:34 most importantly her task, 11:36 her greatest work on earth is to be a wife and... 11:40 And mom. And a mom. 11:41 So he has a kid, so she can do it all. 11:44 Pray for me. 11:45 She's like, "Pray first." 11:47 She came and she shared with us some simple recipes, you know. 11:50 Maybe again, you'll see her all throughout of like, 11:54 what else, some juice we'll look at making, 11:57 some jams, and applesauce, and so many things 11:59 that you can do yourself at home. 12:02 So thank you so much for helping us out with that. 12:05 And what we're gonna do today is that jam. 12:08 Yes, we're gonna make jam. 12:10 Now jam, is that a jelly? 12:11 A lot of us like peanut butter and jelly which is good, 12:16 that's our all time favorite. 12:17 A matter of fact, some people consider that a meal, 12:20 an entre, you know what I mean, because that's all they eat. 12:22 But the jelly that goes on top of it may cause some problems. 12:25 Yes. Yeah. 12:27 What's the problem would you say with the jelly 12:28 or the jams that we buy? 12:30 I have to think about it. 12:31 I think there's a difference between jam 12:33 and we'll have to do a little research. 12:34 And jelly. 12:36 But there is a difference between jam, jelly, 12:37 and preserves. 12:38 And the jelly is nothing but like, sugar water or juice. 12:42 Sugar coagulate. Exactly. 12:45 Right, okay. 12:47 That's why when you put it on your bread 12:48 and you have to chase the jelly around. 12:49 Right, right, right. 12:51 Most of the time... Yeah. 12:52 And you got to look at the ingredients because, 12:54 like I said, if the first ingredient is sugar, 12:56 you know the majority of what's in that jar 12:59 is going to be sugar. 13:00 And you hit that on the head because a lot of the items 13:02 that we put on that peanut butter and jelly, 13:05 especially with the kids, is loaded with what? 13:07 Loaded with that sugar. 13:09 And we give it to the kids, they wake up in the morning, 13:11 they eat the sugary cereal. 13:12 Right. 13:14 Then they have a peanut butter and jelly sandwich. 13:16 And we wonder why these kids can't sit still anymore. 13:19 You know what I mean. 13:20 They're on the bus, as I was sharing, sometime ago, 13:23 they're on the bus and before long time ago 13:25 when I used to be young, I don't think 13:26 you were around back then. 13:28 A long time ago, we get on a bus 13:29 and it's just be a bus driver, yeah, for like 50 kids. 13:32 Now the kids, they act enough so much, 13:35 they have a bus driver and an attendant. 13:37 And in some school districts, they have a bus driver 13:40 and a police officer, you know what I mean. 13:42 And a camera. 13:43 And a camera now on a bus. 13:45 It's because these kids, their sugar is... 13:47 Off the chain. It's off the chain. 13:49 And then you know what happens, they go to school 13:51 and they can't sit anymore. 13:52 You are a social worker, you have seen different cases. 13:54 And they're trying to learn math 13:56 but they just got the jitters 13:58 because their sugar is through the roof, 13:59 and they're throwing stuff. 14:00 And you know what end up happening? 14:02 The teacher says, "This child has a," what? 14:04 Learning disability. Learning disability. 14:07 Or emotional handicap or emotional disability. 14:09 Or mentally retarded. Exactly. 14:11 Or ADD, or ADHD. 14:14 And next you know, they put you on medication. 14:17 You know, I can talk about this for a while 14:18 because they thought something was wrong with me. 14:20 And they put you on medication and then what happens? 14:23 The children, they get depressed, 14:26 they're dealing with what? 14:27 Suicidal thoughts, 14:29 they're dealing with so many different things. 14:31 I'll tell you how my mom remedied that situation. 14:33 She saw my grades. She says, "Excuse me." 14:36 She got one of these and, you know, 14:38 she put a nice little curve, 14:40 you know, on the back on my head. 14:41 Now I'm not telling you to do that, 14:43 what you pulled off the, what? 14:44 The belt and stuff, and man, she brought my sugar 14:48 down back to normal in a heartbeat. 14:50 Now, of course, she also changed the diet 14:52 because she was studying and she found out that 14:54 too much sugar is causing these problems. 14:55 And you know what? 14:57 I don't have to take no medication. 14:58 The grades, by God's grace, started to increase. 14:59 Praise the Lord. 15:01 And even though I wanted to act up at school, 15:03 I just thought about one of these, 15:04 or one of these on my backside, 15:07 if you know what I mean. 15:08 And things got corrected. 15:09 Now I'm not saying, "Parents, you should do that," 15:11 there's other ways to discipline the children, Amen. 15:13 Time outs, or something like that, 15:15 no videogames, whatever. 15:16 But you're a mom and so I'm sure 15:18 you have a million ways to do that. 15:19 Well, I'll tell you this. What you're saying is so true. 15:22 I mean, that's a whole another show 15:24 just on to manage sugar and the stuff 15:26 that people get through, animal products or whatever 15:28 because that's a thing, it does mimic. 15:30 Some of these kids are allergic to this stuff, 15:32 they don't know it. 15:33 And it mimics behavioral disorders, 15:36 and behavioral problems, and things like that. 15:38 And when you change the diet, it's interesting that 15:41 in a lot of these cases the kids calm down. 15:43 They calm down. They calm down. 15:45 The research has been done a million times over, 15:48 so we don't need to do anymore but here's one way 15:50 we can do it, we can make our own jam. 15:54 And we jam in here with some jams. 15:56 What are some of the jams we're going to make here? 15:57 So what we're gonna do, in this, 15:59 there's no recipe for this. 16:00 So if you want the recipe call... 16:01 All right. But which one? We'll look at grape first? 16:04 So we're gonna do grape. 16:05 So this is kind of interesting 16:06 because my mom kind of discovered this. 16:09 We were juicing grapes, 16:11 and she ended up with all this byproduct. 16:13 Once the grape steamed down, 16:15 you end up with this pulp, this stuff. 16:18 And so she said, "Hmm, 16:20 maybe if I ran this through my champion juicer 16:23 which could extract a little bit more, 16:25 I wonder what I would get?" 16:27 And this is what my mom got. 16:29 So this is 100% 16:32 pure Concord grape pulp, 16:36 paste, whatever you want to call it. 16:38 You all can see that here? Yes. 16:39 You all can see that. Look at that, that's a 100%... 16:41 Now if you were to taste this, you got to taste it. 16:44 Oh, mercy. 16:45 You would frown up because there is no sugar, 16:48 there's nothing to it. 16:50 So, all right. 16:52 Halleluiah. Thank you. 16:54 We have some good stuff here. 16:55 Right, right. 16:56 So, what we're gonna do because there is no sweetness 17:00 to this stuff whatsoever. 17:02 We've already steamed out, 17:03 we've got the sweetness in our juice, 17:05 we did that already before. 17:06 Okay, but here's something that people, you know, 17:09 a little guidance for those who want to learn 17:11 and know what to put together, you know what I mean. 17:13 Because not everybody could, you know, just free style it. 17:15 So here's a simple recipe for your jamming jam, 17:19 grape jam, here it is: 17:27 Hello, is there anymore? Is that it? 17:29 That's it. That's it. 17:30 So now I see why you said there really is no recipe. 17:34 But that's just a little guidance 17:35 in that pulp jam you get that from what? 17:37 After you make the grape... After you make the grape juice. 17:40 Yeah, all that stuff that's leftover. 17:42 The stuff that's leftover. So what are we going to do now? 17:43 So I ran it through the strainer, 17:45 and this is what I have. 17:46 So we're dumping this into our blender. 17:48 So okay, that looks like, what? Two cups. 17:51 Oh, yeah, more or less. 17:52 We'll dump it all in there. We'll put it all in it. 17:54 So you have about two cups of that there. 17:56 Okay, two cups. And then... 17:58 And here we go. 18:01 This is our, a cup. 18:03 So we'll be jamming and then the jam. 18:05 Yeah, there's a cup. 18:07 Wait a second, sister. 18:08 Wait a second. 18:10 All right. Here's our other cup there. 18:11 Okay, so there's your cup. 18:12 But of course, when you're home, 18:14 you can do it how you want to do it there. 18:15 Okay, so we're gonna put the lid on this and blend it. 18:18 So we're gonna put the lid. So I move this out of your way. 18:19 You can switch over there. 18:21 And we get the blender going. Okay. 18:24 You like our holiday blender here? 18:26 I like the holiday blender, you got to hook me up. 18:28 All right, so here it is. And then we just blend it. 18:30 So what? Are we on, are we secured? 18:31 So it's creamy or what? Yes. 18:33 I like a creamy, creamier jam. 18:36 I mean, you can... 18:38 If you want more chunky, 18:39 then you'll have to blend it as smooth. 18:41 Blend it as much. 18:56 I think we're good. 18:58 There we go. 18:59 I was trying to make grape paste here. 19:02 Okay, so let's taste it. 19:03 See if it's to the sweetness that you like. 19:05 Will I get to do it again? Yes, if you like it. 19:07 Man, this looks like ice-cream or something like that. 19:10 Don't worry, just try it. 19:12 Hmm. 19:13 Okay, okay, okay. 19:15 Let me try. Let me try. Let me try. 19:18 Wait, wait, usually, but you already have this already. 19:20 Let me try. 19:21 That is where is at. 19:24 Halleluiah. 19:25 Okay, here we go. Wait a second. 19:27 This thing is so good, you have to be jamming 19:28 and singing. 19:29 So, man, that is pretty good. 19:31 That's good, that's good. That's it. 19:33 Now you can freeze this, you can can it. 19:36 We have these little cute jars if you want. 19:38 You can can it, you can freeze it in zip lock bags. 19:41 You can put it in Tupperware and put it in the refrigerator, 19:44 ready to go. 19:45 So I'm gonna pour this in. This is good. 19:47 Oh! Look at that, y'all. 19:51 And this is what I give away for Christmas gifts. 19:53 No way. Yeah. 19:55 Okay, so you don't have to do it all the way to the top. 19:57 I'm saying, I want my Christmas gift before. 19:59 Are you trying to short change my Christmas gift? 20:01 So if we were canning that, we would not have it that full. 20:04 But that's in another show or another program. 20:06 Another program, all right. 20:08 So you have that, then you just... 20:09 So now, what we're going to do is, 20:11 you got to taste this. 20:13 You got to taste this. Oh, my goodness! 20:14 Here, have a little bit on the bread. 20:16 Oh, man. Oh, man. Oh, man. 20:17 All right. So we have our grape jam. 20:20 Now you mentioned there was some differences. 20:21 You say grape jelly per se is what, is...? 20:25 Jelly tends to be juice, fruit juice. 20:29 Yeah. That's good. 20:30 That's good. Mademoiselle! 20:34 Man, I feel like I'm in France with this stuff right here. 20:35 All right. So that's good. So we make grape jam. 20:39 So now what we're going to do, 20:40 we're going to do the same thing, same recipe 20:42 except we're going to do with, I think with peach. 20:45 Peaches are next, or is it strawberry? 20:47 Well, hold on. 20:48 You see that grape jelly is basically like, what? 20:52 Sugar water with the color in or let's say juice 20:55 and that coagulate, right? 20:57 And all that this is grape paste 20:59 or the leftover residual stuff from the steamed grapes, 21:03 and dehydrated pineapple. 21:05 So the jam is a little bit more and then a preserve. 21:07 Right. That's it. 21:09 I didn't add anything else in there or whatever. 21:11 So what a preserve is? 21:12 Oh, so the preserves tend to be... 21:14 They are more chunkier, 21:15 they have more whole pieces of fruit in everything. 21:18 And preserves are good. 21:19 I just, you know, I don't want a big piece of fruit 21:22 but, you know, if you chop it up 21:23 or whatever, mush it up. 21:25 You sure you're going to leave that grapes jam 21:26 a little too long here? 21:28 No, I do. I do. 21:29 And I'm feeling like I'm about to fly away here. 21:30 So the other thing I also forgot to tell you 21:32 is that with this dehydrated pineapple, 21:34 you can get this from any health food store, 21:36 it does not have the sulfur on it. 21:38 So a lot of dehydrated fruit has sulfur with it 21:42 or color for preservative and... 21:45 I think about sulfur when I go to like a whirlpool 21:47 or something or a hot springs. 21:49 But I don't want to be eating sulfur. 21:50 Right. 21:52 And did you know that people who actually mine sulfur, 21:53 their life expectancy is literally like almost 21:56 half of what the average, you know, person is. 21:58 So I don't want to eat sulfur, 22:00 so I look for dehydrated pineapple. 22:02 And literally, this will last me a long time. 22:05 You don't need a lot in order to add 22:08 a little bit of sweetness with this. 22:09 So now we're going to do the next recipe 22:12 which I think it was peaches or was this strawberry? 22:14 Well, people like peaches, yeah. 22:16 So here's the simple... 22:17 Watch this, look how simple. 22:18 We're going be jamming the peach jam. 22:20 And all you need is: 22:26 Exactly. 22:27 So all we're doing is we're just adding peaches. 22:29 And this is so amazing, like I said, 22:31 my mom kind of came across this like, "Oh, 22:34 what am I going to do with this extra stuff?" 22:35 And this has become the hit in her home, 22:40 especially for Sabbath dinner. 22:41 We find ourselves, there's a cup, maybe less. 22:45 Are you sure? It may need a little extra love. 22:48 This is our holidays, y'all. 22:49 Okay. There you go. 22:51 So we're going to blend that up, 22:52 do the same thing that we did before. 22:53 Now this is too easy. 22:55 It's very easy. Too easy. 22:56 People will be like "Oh, you got to make jam, 22:57 you got to mash dish, you got to hold it there, 23:00 and you got to put it like this." 23:01 And I'm like, you know what, let me just go and buy some. 23:03 Yeah, yeah. 23:04 But if it's this easy like... Okay. 23:06 So all we're doing is just go ahead and blend it up. 23:17 All right. So then we mix it up a little bit there. 23:19 Okay. 23:21 Or you can add just a little bit of water. 23:23 A little bit of water could do the trick. 23:28 So I'm looking at that 23:30 and that is getting a little thick. 23:33 It's getting thick because we used the frozen ones. 23:36 But you just mix it up. 23:37 This is going to be the fruit right here. 23:41 All right, so you have a little water there for me. 23:42 Yeah, so check this out. 23:45 Man, but I wanted this with just... 23:47 Can I try it one more time? Okay, try one more time. 23:49 You know, I don't like watered down business, you know. 23:52 So, all right. Let's try. 23:59 We need to add a little water here. 24:00 Go ahead and add a little bit of water. 24:01 So we're going to add a little bit of water to it. 24:03 But can you imagine, if we add a little bit of water 24:05 when these things are done in a factory and stuff, 24:08 they might add so many other different things to it. 24:11 There we go. Here we go. 24:12 It almost feels like we're making... 24:15 Well, I guess because it's frozen peaches, 24:16 so if it was the fresh peach, it'll be no problem. 24:18 There you go. 24:35 Okay, there we go. 24:37 So let's pour that in there. 24:38 What happened was, I was enjoying it. 24:40 Okay, so go ahead and pour it in there. 24:41 What happened to the taste task again? 24:43 Oh, my bad. 24:45 There you go. 24:46 You know, I've never eaten this much 24:47 on the program before. 24:52 Hallelujah. 24:54 You feel like you're in Georgia, 24:55 eating a southern peach. 24:56 I will go back again but, you know, 24:58 I want everybody else to have some so. 24:59 So we're going to pour that in there. 25:01 Now remember, if we were canning this, 25:03 we would not pour it all the way to the top. 25:06 But we're going to have to eat this right away. 25:08 Look at that. Look at the color, you guys. 25:10 Look at the color. 25:12 Fill it up and let it over flow. 25:13 I'm telling you. 25:14 Okay. So we're gonna do... 25:16 What happened, we didn't do the bread test though. 25:17 Oh, we didn't do the bread test. 25:18 Okay. Hold a minute. Hold a minute. 25:20 Yeah, this is really, this is really good. 25:21 Work it out. Work it out. Work it out. 25:23 Watch it. Watch it. You're gonna hurt yourself. 25:24 Oh, sister, you got to be a little generous. 25:26 It's the holidays. 25:27 There you go. Now I tell you this. 25:29 The other thing that you could do with this 25:31 is put it over your pancakes. 25:34 Put it over your waffles. 25:37 You can put it over oatmeal, whatever you want to do. 25:40 This thing is so good. 25:41 You'll be feeling for stuff here. 25:42 Yeah. Okay. 25:44 So the last recipe we're going to do is, 25:45 same thing, strawberries. 25:47 What's the recipe, guys? 25:48 It's just nothing but dehydrated, there you go. 25:54 We're gonna jam some strawberries. 25:57 As simple as that. This is some good stuff here. 25:59 So now we're gonna do the strawberry jam. 26:00 We're gonna do the strawberries. 26:01 All right. So we have this. 26:03 And you can either use frozen strawberries 26:05 or fresh strawberries which we've already washed. 26:07 We already washed that, so it's all good. 26:11 See if you want to try with the fresh. 26:12 So we try this, a little bit with the fresh, 26:14 maybe you could drop in one or two frozen. 26:15 Okay. Okay. 26:17 And we need about, what, two cups? 26:19 There you go. That's about it. 26:20 That's enough. That's enough. All right. 26:22 So go ahead and enjoy this. 26:24 Okay, here we go. 26:25 And with the strawberry one though, 26:27 the coolest thing about this, you say sometimes, 26:29 these things are on sale. 26:30 They're on sale. 26:31 And so, what do you do? Buy them. 26:34 You buy, literally, she says she buys almost all of them. 26:37 So you could get a phenomenal deal, 26:40 you know, sometimes they about two dollars... 26:42 And my bad, what was the recipe again? 26:44 The recipe was the two cups. 26:46 And two to one, two to one, as simple as that. 26:49 And you can buy that whole thing. 26:50 And what you do when you buy all of it? 26:52 I buy all of it and clean them, and prepare them, 26:55 and put them, freeze them, whatever you wanna do. 26:57 You can freeze them or you can start 26:58 making some strawberry jam, that's all I guess. 27:00 So here it is. 27:01 This is how simple it is to make. 27:13 There you go. All right. 27:15 Now almost, they're like a strawberry smoothie. 27:17 Almost a strawberry smoothie. 27:18 Almost. But we have the strawberry jam. 27:20 So what are we gonna do? We just gonna pour it. 27:21 We just going to pour it in there. 27:23 Oh, we forgot to do the tasting. 27:24 Look at the color. 27:25 You don't even have to add any preservatives 27:27 or anything like that in there. 27:28 Okay. Check it out, check it out. 27:29 Here's our clean spoon because we don't double dip. 27:32 At home we do. 27:34 Here you go, here you go, here you go. 27:35 That's why you say extra prayer when you go to people's houses. 27:38 There you go. 27:39 It just keeps getting better... 27:41 That's all it is. And better. 27:43 So three recipes, easy breezy. 27:45 You know what you're gonna do, even with those cakes and stuff 27:47 that you make like a tofu cheesecake or whatever, 27:49 you can use this as a what? 27:51 You can drizzle that in there. 27:52 I wonder if we could make ice cream with this. 27:53 Probably even make that ice cream as well. 27:55 So here are the simple things that you can do. 27:58 And make sure you jam it up with some jams 28:00 for the holidays and for every one. 28:02 And have that peanut butter and jelly. 28:04 Enjoy. Enjoy. |
Revised 2017-10-09