Participants: Nyse Collins (Host), Donna Marie Lindsay, Evita Tezeno
Series Code: TOP
Program Code: TOP000100
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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 a Taste Of Paradise. 00:31 Don't be sad, no need to cry. 00:35 It's Evita and I've got a guilt-free pecan pie. 00:39 Welcome to the Taste of Paradise. 00:42 And yes, I have a pecan pie today 00:46 and it is easy. 00:48 It's a reminisce of my grandmother's pecan pie. 00:51 She was an excellent cook 00:53 and I just had to brought up a little bit. 00:58 So let's begin and let's read the recipe. 01:01 Holiday Pecan Pie. 01:03 For the crust you need: 01:13 For the filling, you need: 01:44 And for the topping you need: 01:55 So let's begin with the crust. 01:59 Very, very simple. 02:00 We have our almonds and we have our dates. 02:05 So I'm going to ground the almonds up little bit. 02:16 And then put our dates in. 02:18 I'm going to put the sea salt in first, that's it, 02:21 and then our dates. 02:43 And what you have here is a little sticky consistency 02:51 and you want to just press that in your pot pan. 02:56 Quite easy, like that. 03:01 I remember, I took this pecan pie 03:03 to my family's home for Thanksgiving 03:06 and no one really was a healthy eater there, 03:09 but they were fighting over the last piece, 03:12 so this pecan pie is delicious. 03:21 Very quickly we're going to do this. 03:37 There you go. 03:39 And now we're going to do the filling. 03:42 And no need to wash out your food processor. 03:48 Just take the remainder out 03:50 and let's just go on to the filling. 03:55 And we have our dates that has been soaked, 03:59 and then our raisins. 04:08 We have our almond butter. 04:15 And then the water that has been... 04:18 I'm just going to put a little bit right now 04:23 because it might need a little bit of more water. 04:26 This is vanilla extract, and then our cardamom, 04:32 and then our coriander. 04:37 And our binder is our coconut oil. 04:41 And I love coconut oil. It's wonderful. 04:47 Okay, then we blend this up. 05:21 Now we take this wonderful goodness 05:25 and we spread it out in our pie pan 05:32 on top of our crust. 05:34 Wasn't that simple? 05:36 Very, very simple. 05:41 No baking needed. 05:43 No oven. 05:45 You don't have to watch the pie. 05:49 We're gonna spread this out. 05:56 And then we're going to take our pecans. 06:05 Put them in a bowl. 06:07 Then take our maple syrup. 06:17 Just kind of stir in. 06:22 You want to coat it a little bit because you know, 06:25 on pecan pies naturally you'll have 06:28 like a candied pecans on top, so this is what you're doing. 06:34 You're kind of candying the pecan. 06:36 You're coating it with syrup. 06:39 Then you put them on top like dough. 06:48 And you want to set this in the refrigerator 06:50 or you can set it in the freezer 06:52 because you want everything to sit. 06:55 The coconut oil will kind of get congealed 06:58 and it will be wonderful and yummy. 07:07 How easy was that? 07:09 And yes, this will be a pecan pie 07:14 that will grace your table at any holiday season. 07:19 This has been Evita Tezeno again 07:22 on the Taste of Paradise, 07:24 and remember to live life fresh. 07:33 The holidays are back. It's raining. It's snowing. 07:36 You just want to be inside with the family 07:39 having a good time watching your favorite 07:42 Taste of Paradise show. 07:44 You know, what I mean? 07:45 And, of course, eating some good healthy food. 07:49 But unfortunately during the holidays 07:51 there is one item that comes out 07:53 and it's the dessert item, 07:54 and it's not just your typical dessert 07:57 that we wanna stay away 07:58 from that we know is not the best like this one. 08:00 Some people say abomination, 08:02 but I'm not going to go that far, 08:04 I'm gonna let y'all decide that. 08:05 You know, when the holidays come, 08:07 there is that special cake, they call it a black cake, 08:10 some call it a fruit cake. 08:13 I'm not gonna tell you what else they call a cake 08:15 and they eat it, and it has 08:18 all kind of extra ingredients in it 08:20 and some of them don't need to be in this, 08:23 especially we don't need to be touching. 08:24 Some of those ingredients last, make that cake last days, 08:27 weeks, months at a time. 08:29 I can never understand long time ago when I was young 08:32 that this cake will be made literally 08:35 in like September-October 08:37 but we won't eat it till December. 08:40 Have mercy, Lord. 08:41 So I said, man, we have to do this 08:44 but do it the right way and so, you know what we had to do? 08:48 We had to bring in our expert from JA, Jamaica 08:52 and it is Donna Marie Lindsay. 08:54 Donna, what's going on? 08:56 Everything criss. Everything irie. 08:58 You good, you good. Good to see you again. 09:00 Donna working hard in office at SanareLife, 09:03 I don't know office all over the place, but you know, 09:05 she always make time to bring back 09:07 a Jamaican favorite. 09:09 Donna, I'm so glad you came back. 09:11 Thank you for having me back. You know why? 09:13 Because this cake is questionable 09:16 and I don't want people whiling me up, hamming me up, 09:20 all kind of stuff talking about this cake so I figured out, 09:23 I'll just bring the expert herself so... 09:25 So I get the heat... 09:26 Well, amen, amen. 09:27 She is Jamaican and they call me 09:29 freshwater Jamaican, you know, 09:31 I'm from the island of Brooklyn and plenty of Jamaican there 09:34 but I've seen this a little bit, 09:36 so I figured we'll bring a real Jamaican 09:38 but she has been hanging out 09:39 in the States quite a bit of time, 09:41 so I don't know... 09:42 So Donna, what's happening? 09:44 Well, we're going to try, 09:45 we're going to do this black cake, 09:48 and we're going to mix it up a little. 09:50 We have a little optional method, 09:54 see if you can use in place 09:56 we're not going to make it adulterated. 09:59 This is the unadulterated version... 10:01 Look at that. 10:02 You know what, it has been raining outside, thunder, 10:05 the Lord is not pleased with the regular cake 10:08 because the regular cake they usually add what to it? 10:11 They usually add a little alcohol. 10:12 Alcohol. Keep it real, ya. 10:14 Now you know what she is talking about. 10:16 Alcohol. Straight up rum. 10:18 Rum. Yes. 10:20 Rum, rum, they add it to the cake. 10:22 Now this is not just, you know, anybody. 10:24 No. 10:25 These are even Seventh-day Adventists. 10:27 Because this is how traditionally it's made. 10:30 This is like if you don't have this in the cake, 10:33 then I guess it's not considered that 10:35 but we're going to try and suit it up and make it, 10:37 you know, a little healthier 10:39 and hopefully will be just as nice, 10:41 if not something better. 10:42 Well, you hit that in the head. 10:44 We always want to give people a better option, yeah? 10:46 And so we will try to take what is there 10:48 and then put a little twist on it. 10:49 One lady said, she said, "Man, you know, 10:51 I don't deal with the alcohol and stuff like that." 10:54 So I said, "Mom, will you put in it." 10:55 She says, "I put the fruits in it." 10:58 And this is true, you can make it 11:00 without the raw, more of alcohol 11:01 and stuff like that, and they put the fruits. 11:03 And so I asked the next question. 11:05 "Where the fruits come from, mom?" 11:06 She said, "Well, you know, 11:08 I purchased it down by the store." 11:10 I said, "What color are they?" 11:11 She said, "Red, green, yellow, orange." 11:14 And those have been what? 11:16 Those have been soaked. Those have been soaked. 11:18 And they wasn't soaked in water. 11:21 Those were presoaked for you in the rum. 11:23 She said, "Well, you know, just once in a while 11:25 we have fix-up guys." 11:26 She didn't knew it. She didn't knew it. 11:28 She said, "I didn't put the rum in there." 11:30 I said, "Mom, did you use the fruits?" 11:31 She said, "Yes." 11:33 I said the same thing, you know, same difference. 11:35 Yeah. 11:36 So I know some may not add those items 11:40 but if you buy those, buy those, 11:42 those what, those soaked... 11:43 Yeah. 11:44 Those that are in the store that's prepackaged or pre-made. 11:46 Prepackaged, pre-made, there were some that will 11:48 already have what... 11:50 They will have some alcohol, they will have 11:51 some other preservative or something like that. 11:52 So other preservative or something like that. 11:54 And a matter of fact, a lot of times some people say, 11:57 "Well, the one I bought had no alcohol in it," 12:00 and they may be right. 12:01 But you hit it on the head. 12:02 It has a lot of preservatives in it, 12:04 and that's why those fruits can sit there for a long time. 12:07 One person said, you eat so much preservatives, 12:09 it kills you faster. 12:11 But once you're dead, your body stay fresher longer. 12:14 Which one? 12:15 You want to stay fresher while you're alive 12:16 or fresher while you're dead? 12:18 You make the decision. 12:19 I didn't do the research on that, 12:20 so don't quote me on it. 12:22 Let's do it now. We got a lot to do. 12:23 So we have a lot to do to make this black cake, 12:25 all right, black cake, what else, fruit cake... 12:27 Fruit cake. So many different names. 12:29 Or you have, of course, Christmas cake. 12:31 Christmas cake is what they call it as well. 12:33 So here's the ingredients 12:34 for the healthy Christmas black fruit cake 12:37 and it's real simple. 12:38 All you need is: 13:22 And that is what you have to make that recipe there. 13:25 So, Donna, lead the way. 13:27 I don't want the people getting back to me and saying, 13:29 "Nyse trying to make black cake." 13:30 What do we need to do? All right. 13:32 We said, as you heard, it's soaked. 13:35 So what we're doing to soak our fruit, 13:36 we're soaking them in some grape juice. 13:38 All right, so we have the grape juice here. 13:40 You can make your own grape juice, yeah? 13:42 Exactly. Or you can buy it. 13:44 Everybody know, you go to the store you find this one 13:45 is 100% grape juice, none of that foolish stuff, 13:49 you know, they have all kinds of things added to it. 13:52 So you have the grape juice. What else? 13:53 So we took a little shortcut instead of having it soaked 13:56 for days, or weeks, or months, you know, 13:58 we decided to just boil it under. 14:00 So we have the fruits and we boil it, 14:03 stays like raisins, we have prunes, we have dates. 14:07 Raisins, prunes, dates. 14:09 And those are excellent. 14:10 They have, you know, the good antioxidants. 14:13 You know, prunes, we also know 14:15 they have a nice laxative effect, 14:16 so it's all then healthy and natural stuff, 14:19 especially around that time of the year, 14:21 Christmas is the time some prunes that you dye, 14:23 if you get what I'm saying. 14:24 Amen. Amen. 14:26 We were all talking about that on the show, people... 14:28 Oh, Mercy. All right. 14:29 So you boil these a little bit and basically if you all want 14:33 to take a quick look, we have the dates, all right, 14:35 so that's gonna be a good nice little sugar content there, 14:38 so you have the dates, then you have the raisins, 14:41 the prunes and you just put enough water to get it going 14:44 and then make it nice. 14:46 So we don't have to soak these for a long time? 14:47 We don't need to soak these for a long time. 14:48 And what I like, what my mom always did for me 14:50 because I don't like chunks of, 14:52 you know, big fruits or whatever, 14:53 so we would blend a little bit 14:55 so it won't be chunks of fruits. 14:57 So that's what we're gonna do. 14:58 We're just going to blend it a little bit. 15:00 All of it? All of it. 15:01 We're going to blend it 15:02 so if we need a little bit more liquid, 15:04 if you notice, you know, 15:05 we don't have water in this recipe, 15:06 what we have is our liquid is actually grape juice. 15:10 All right. Here it is. 15:11 So, you know, since as you pour you spill, 15:14 save that piece for me, save that piece. 15:15 It didn't touch the ground, the five-second rule. 15:18 All right. Here we go. 15:19 So we'll put that in. 15:20 I'll just add a little bit... 15:22 You notice I got a nice little new blender, yeah? 15:23 Very nice. Very stylish. 15:25 Just this time for the holidays, nice and red. 15:27 All right. Perfect. All right. 15:30 What else we need to do? Just blend it up? 15:31 Blend it up. 15:40 All right. 15:41 You don't want it to be a completely mushy, 15:43 at least want to have... 15:44 I thought we're going to make jam, 15:45 or jelly, or some dessert. 15:47 No, no, no, I just like to get it a little bit, you know, 15:48 so you get rid of those big pieces and big chunks. 15:50 Okay. 15:51 All right, so let's move on to next. 15:53 Of course, there was no seeds 15:54 and stuff in there in the prunes. 15:55 No seeds. 15:57 The prunes are pitted, all of that's good stuff. 15:58 So you don't have any seeds. Don't worry about that. 16:00 So let's just leave it there, let it cool a little bit 16:02 because it was on the stove, you know, I mean heated. 16:05 So let's go to our... 16:07 This is cake from scratch. 16:09 So this is not brought cake or anything like that, 16:11 so we have to start from the very beginning. 16:13 So I don't know if you guys remember, 16:15 back in the day we're used to have, you know, 16:17 your little butter and your sugar. 16:19 So that's what you have to do. 16:20 So we have the cane juice crystals, 16:22 we have the earth balance like. 16:23 You think we can use better butter in this? 16:25 Better butter? You could try. 16:27 Better butter, I still want to go with the cornmeal, yeah. 16:28 With the cornmeal, yeah. 16:30 You could definitely try, may give it a little, you know, 16:32 different flavor with a cornmeal different texture. 16:34 Hey. That's all right. That's all right. 16:36 I know y'all don't eat black cake once in a blue. 16:39 Some people eat it a little more often than others. 16:41 So you can try the better butter recipe 16:43 that was way back with season two 16:46 or you could just use the earth balance as well 16:49 and that would do the trick. 16:50 So now we're making the black cake, 16:53 fruit cake from scratch, right? 16:55 There is no shortcuts in this one. 16:56 Donna going all the way. 16:58 All right, so because these are the liquids, 17:00 I'm going to add now my vanilla. 17:02 All right, so you have your vanilla extract, 17:04 alcohol free. 17:05 Alcohol free and I also have the egg replacer here, 17:10 so you know, what you need to do, because it's powder, 17:13 you have to add water to this. 17:15 This is the only water that you're gonna have 17:17 so I had heated some water already. 17:20 So you warm some water 17:21 and add that to the egg replacer here? 17:22 Yes, exactly. 17:24 You could buy that in most health food stores. 17:25 Or you could just use, you know, 17:27 what they usually use flax seeds 17:29 because it's kind of like a binder. 17:31 Flax seeds, so it's a binder basically. 17:33 Right, and I was even thinking now, 17:35 maybe even bananas would work very well with this. 17:37 Hey, I have some mashed bananas. 17:39 We could throw in some bananas in here. 17:40 That's right, you can use the bananas also 17:43 in your cake recipes and then it works as a nice little... 17:46 It congeals it all together, so that's what we can do. 17:49 That would work very well. 17:51 So we'll mix that up. Yes. 17:53 And that is the egg replacer. 17:57 So it has that nice little... 18:00 So I'm gonna add this here. 18:01 My holidays is here. 18:04 Cake is here. 18:06 Keep it coming. 18:08 Man, it's snowing outside, raining outside. 18:11 You just come together with the family. 18:13 One day, one day. All right. 18:15 So I'm adding that all in there, 18:17 so these are our wet ingredients here. 18:24 So I'm just gonna mix this all together, 18:27 and next what I'm going to do is put our dry ingredients, 18:31 put all our dry ingredients in there. 18:33 Wait on, wait on, you missed the drop of vanilla here, 18:34 come, come... All right. 18:36 It to taste nice. 18:38 All right, very good. 18:40 So if you even look at that it actually looks like 18:42 when you add egg to the recipe, it does. 18:45 All right, so now we're going to go for our dry ingredients. 18:49 So that's whole wheat flour. We also have some breadcrumbs. 18:53 So we have the breadcrumbs, you can make that from scratch. 18:55 Basically what, just take bread, 18:57 toast it extra and crush it all up 18:59 and you have your all natural breadcrumbs. 19:02 And this is our coriander and cardamom mixture 19:06 because usually they have nutmeg, 19:08 all spice, cinnamon, and all of that stuff. 19:10 You know, you know, they put everything 19:13 that's in the cupboard in there. 19:15 Everything that have that nice sweet flavor, 19:17 so we're going to use the cardamom and coriander 19:19 instead to go ahead and do this. 19:21 Let me move this out of the way. 19:22 And then our featherweight. 19:24 And that's the featherweight there. 19:25 Sorry. 19:27 Anything else we could use probably instead of that or... 19:30 Some people do the aluminum-free baking, 19:33 but you know we want to try even one day 19:35 we probably will hold off on the featherweight, 19:37 you know, sooner or later, but it's a better option. 19:38 All right. So what I'm going to do... 19:41 Okay, so now we're gonna combine our dry with our wet. 19:43 Could you hold this for me please? 19:44 Yes. Thank you. 19:46 I remember this. 19:47 We used to make a mess with this. 19:49 I was saying that back in the day, 19:51 you have to get, it will be good workouts. 19:52 Or we used to take them off and you know, 19:56 we used to take the little thing off 19:57 and we used to lick them because they had the cake mix 19:59 and stuff on that so... 20:00 Exactly, I remember. 20:02 Man, these little machines... 20:03 These are good old days. Okay. 20:05 So it's going to come in very handy 20:07 because when you add all of this stuff, 20:09 it's gonna be pretty thick 20:11 and we still have our fruits to add. 20:13 So when do we add the fruits? 20:14 I'm going to have to add it right now. 20:16 Right now. So we're gonna add the fruits. 20:19 Right, why don't you just wipe that off? 20:21 Make sure that we get everything, everything. 20:25 And then... 20:29 This thing is not coming out. 20:31 Let me get, let me get that spoon here. 20:33 So basically we're going to add this what? 20:34 Fruit mixture. 20:35 But now we don't... 20:37 But you see, if you blend it all up, 20:38 then it's not going to be like the fruit cake, you know, 20:41 with the cubes but you can also do that, right? 20:44 You can also do that if you desire. 20:46 So we're trying to get it all together well mixed 20:51 and if it's too stiff, you can add grape juice. 20:57 So we could add some more grape juice to that 20:59 just in case... 21:01 If it's too stiff. 21:02 Man, this looks like a preserve, sorry. 21:05 We overhear. 21:07 This looks like a nice preserve. 21:12 All right. Is it coming out? 21:14 I got most of it. 21:16 The rest, I'll take care of it, trust me. 21:19 All right. 21:20 So now you want to have it well mixed. 21:22 You have a lot of ingredients. 21:24 Remember the breadcrumbs, so it's pretty stiff 21:27 and that's because it's usually very chunky by nature. 21:33 Chunky by nature? 21:34 But what if you eat too much of this? 21:36 You end up blessed and chunky. 21:39 Well, one person said blessed and highly flavored. 21:43 So here we go? You got that going? 21:44 Yes. Now... 21:46 We need to do this, what about this stuff here? 21:48 Let's see. Are you ready? 21:50 Hmm-mm. 21:53 So try to get it as smooth as possible. 22:00 Oh, I love invention and modern technology 22:03 makes life easier. 22:10 You want it to a cake consistency. 22:15 You don't want it too stiff. 22:17 As a rule... 22:19 Yeah. 22:21 One second, can you stop? 22:23 As a rule, as a test, if you put this spoon in there 22:25 and it's like standing up, then you know, 22:28 it's too stiff and you need to make it 22:29 a little bit more watery. 22:31 So do we need to add more juice? 22:33 We need to add more juice. 22:37 I'm trying not to make a mess. 22:39 You already remember how this used to happen 22:41 back in the days. 22:44 So make sure it is well blended and mixed. 22:58 How's that? 22:59 All right. More juice? 23:01 More juice. All right. 23:02 What I like to add to is just a little bit more raisins. 23:07 So more raisins? Hmm-mm. 23:09 Have mercy. Diabetics, be careful here. 23:12 Anybody be careful. 23:13 You just want a nice little slice of this. 23:15 You don't want to go too much. Just a little bit. 23:17 Because remember, we kind of blended it some, 23:19 so we still want that at least have some fruits in there. 23:23 It smells good. 23:25 I may need to make sure that all of the ingredients 23:28 are working out properly, is it right? 23:29 All right. Go ahead. 23:31 What's the conclusion? 23:33 Is it? 23:37 Amen, amen. All right, let's spin. 23:39 So that's it, once more? Yes. 23:41 And then we're gonna... Ooh. That's nice. 23:44 Actually, surprisingly, you know what? 23:47 It's not even that sweet. 23:49 It's not like extra overly sweet. 23:56 Okay. 23:59 I thought it was gonna be like killer sweet. 24:02 But it's like live against sweetness. 24:05 So here we go. 24:07 It failed the test. 24:09 That was too thick. 24:10 She is trying to make black fruit dumpling. 24:14 All right, let's go. All right. 24:16 There is a story about 24:17 Sister Donna here and dumplings. 24:19 Oh, no, don't go there. I know. 24:21 Boy, she make some dumpling. 24:24 Whole place fall down after they eat, man. 24:26 Heavy. 24:28 No, it can't see all good on the feel and all of that. 24:30 Heavy, man. 24:32 You eat one of these dumplings? 24:35 You'll pass out. 24:37 All right, now it's looking much better. 24:43 Okay. Very good. 24:46 Telling you. 24:47 These dumplings that Donna make, man... 24:50 There was not a grown man on the ground. 24:55 They were so heavy but then she got into the dumpling thing 25:01 so much, she tried to make pancake 25:02 and we ended up having pancake dumplings. 25:05 Oh, no, don't lie. 25:06 You were making all kind of dumplings, 25:08 is this off limits right now, it's done? 25:10 Yes. It's done. You can have it. 25:11 Praise the Lord. 25:12 Praise the Lord from whom the blessings flow. 25:15 I'll tell nobody y'all. 25:18 Hmm-mm. 25:19 Wow! 25:21 This is nice. 25:23 The grape juice actually gives it a very nice flavor. 25:29 That thing make you dance. Holy dance, of course. 25:34 I think it's even better than alcohol. 25:37 Better than alcohol? 25:38 Donna, what do you know about alcohol? 25:40 No. Busted. Busted. 25:42 No. It smells good. 25:45 And it has a very good preservative. 25:46 You know why it's better? 25:48 Because you can think straight when you're done. 25:51 See people drink alcohol, 25:54 you wonder why they're knocking out. 25:56 It wasn't that you ate too much food 25:57 or they want to call it the right A syndrome. 25:59 There was that alcohol in the stuff. 26:01 So here we go, are we putting this in the oven? 26:04 Yes, we are. All right. 26:05 You handle that, let me handle this over here. 26:08 Hmm. 26:10 Hallelujah. 26:11 All right. So let's take out. 26:14 We'll, don't burn yourself, sister. 26:18 I'm going to let her handle that over there. 26:20 Yeah, while you handle that over there, right? 26:23 Man, memories. 26:26 They don't live like people do. 26:29 I think this is... 26:31 So this is the black cake. 26:34 Pretty much done. 26:35 What I would like to do when I take it out 26:38 of the oven is to just pour a little bit more grape juice 26:41 on the top of it. 26:43 Mercy. 26:44 You know because you know 26:45 what they used to pour on top of that. 26:47 Yes. So the same concept. 26:48 It's just that we're trading in one for something better. 26:51 So you could pour that in, 26:52 you put it back in oven or something like that, 26:53 or you let it sit for a little time? 26:55 No, let it sit, let it sit. 26:56 And it will soak all the flavors. 27:00 That was so good, but I have to see 27:01 how this thing works here. 27:03 So we're going to give that grand entrance, 27:05 the grand finale of the black cake. 27:11 Wow. 27:13 Let me handle that. 27:15 Make sure now you... 27:18 You put that on there. 27:20 Yeah, there it is. 27:21 And then we're almost done here. 27:23 And then we're going to top it off with some cherries. 27:26 Some healthy cherries, healthy cherries. 27:28 Yes. These are healthy cherries. 27:29 All right. I made sure. 27:32 Wow! 27:34 Call the police, y'all. It's about to go down. 27:38 This is the original, you know, what they would say, 27:41 rude boy or rude girl black cake. 27:44 And so I want you all to enjoy. 27:46 There is no plate for us, 27:48 so I'm just going to handle that 27:49 like a big man, yes. 27:51 Donna, thank you so much. I hope y'all enjoyed. 27:53 You could have a happy holiday and you could go 27:55 for another piece of that black cake. 27:57 Respect. |
Revised 2017-10-09