Participants: Nyse Collins (Host), Brenda Kemp, Evita Tezeno
Series Code: TOP
Program Code: TOP000004
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00:01 Have you ever wondered how to prepare a healthy food
00:02 that actually tastes good? 00:04 Well stay-tuned while Evita Tezeno, Brenda Kemp, 00:07 and yours truly, Nyse Collins show you just how to do it, 00:10 and give you "A Taste of Paradise" 00:31 My name is Brenda Kemp, and my name is Evita Tezeno. 00:34 Today, we are going to be making marinade collard greens. 00:38 Evita, let's share the ingredients. Okay! 01:12 So let's get started... 01:17 Here we have collard greens that have been already chopped. 01:22 And what we're going to add is the olive oil, 01:27 Do you want the lemon juice? 01:29 The lemon juice. Okay 01:34 Let's take some salt. Okay 01:40 This is similar to the kale recipe you did before. 01:44 Yes it is, and what we're going to do is marinade it 01:47 so that we can break down the greens so that they're 01:50 digestible. 01:53 Okay, let's add some onions. 02:00 This is a good way to get your greens in. 02:05 You know, coming from the South, I love collard greens! 02:08 But I bet you cooked them, didn't you? Yes, for hours! 02:12 Well, eating collard greens raw is very healthy for you. 02:17 They're packed with nutrition. 02:20 Let's add some of the cayenne. 02:25 The cayenne gives it a little kick. 02:27 Also, cayenne is a good blood cleanser as well. 02:32 Yes it is, and because collard greens are a bit bitter, 02:35 we are going to add some maple syrup in here 02:38 to give it a little bit of a sweet taste. 02:41 And maple syrup isn't raw, but it's used quite frequently 02:45 in the raw community when they're doing different recipes. 02:49 I love all of the options that you have when you start 02:53 a raw diet. Yes 02:57 We will add the bell peppers in there. 03:02 Oh, that's going to be pretty! 03:05 That red and green together always pops! 03:08 And Evita, while I'm massaging this, can I get you to 03:11 go ahead and mince the garlic for me. Okay 03:19 Let's pick it out. Okay 03:23 And again, I love the smell of garlic! 03:26 Ummm, that's smells wonderful. Doesn't it? Yes it does. 03:31 Wait until you taste it. 03:35 Look at the color of that. Wow, it is beautiful! 03:41 Okay! 03:43 It can get a little messy as well, but it's still good. 03:48 Okay and there you have it, marinade collard greens. 03:53 The next recipe we're going to do is... 03:57 One of my favorites because, coming from the South, 04:00 I've always loved mashed potatoes, 04:01 but when I became raw, you know, you can't do the 04:04 mashed potatoes and also, you can't do white potatoes raw 04:08 because it's not really good for digestion. 04:10 So we came up with a recipe with mashed cauliflower 04:14 to resemble mashed potatoes. 04:16 Mashed cauliflower? Yes! 04:18 This is going to be interesting. Yes 04:20 And the ingredients for the mashed potatoes and chives are: 04:47 So let's begin our recipe... 04:51 So Evita, you're going to be making mashed potatoes 04:54 with cauliflower? 04:56 Yes, it's a good substitute for potatoes. 05:00 So this is 2 cups of cauliflower, 05:05 and we're adding soaked cashews because 05:08 cashews make it creamy like the regular mashed potatoes. 05:14 So we soaked them and rinsed them, 05:16 and we soaked them the night before. 05:20 We have our olive oil, lemon juice, 05:30 a half clove of garlic, minced, 05:35 salt, 05:40 and we're going to use 05:44 half of the chives and we're going to then garnish the rest. 06:05 So you're going to have to coax it along a little bit, 06:11 until it gets clean. 06:12 It's really looking like mashed potatoes! 06:15 It is SO delicious! 06:19 You have to work with it a little bit. 06:31 And the more you process it, the creamier it will get. 06:53 So I guess this is a great alternative 06:55 for us potato lovers. Yes it is. 06:58 So let's plate it. 07:06 Now, let's get the marinated collard greens. 07:13 We may need to add a little more water to it. 07:19 Let's just add a little more water 07:20 to make it a little more creamier. 07:25 Oh that's what was needed. Yes 07:37 Good! Yes! 07:40 Okay, we're ready. That's good stuff! 07:42 Let's get our marinated collard greens. 07:48 These two dishes go well together. Yes 07:51 It is very Southern! 07:56 And we have our collard greens and our mashed potatoes. 08:09 Wonderful! 08:12 That looks delicious! 08:16 You see, we still could have soul food and it could be raw. 08:21 Marinated collard greens and mashed cauliflower potato. 08:35 Have you ever left home and you got to work 08:38 or maybe school or something of that nature, 08:40 and you said, "Man, I forgot something." 08:42 Maybe it was your wallet, maybe you forgot your keys, 08:45 maybe sometimes you even 08:48 forget your kids, who knows - you never know. 08:50 But you forgot something and you have to like 08:52 literally turn around and go all the way back home to get it 08:55 because it's that important. 08:57 You never want to leave home without it. 09:00 This is also the same thing that applies to our lifestyle. 09:04 If we're looking to balance our blessings... 09:05 You remember, we never say anybody is fat or skinny. 09:07 Some are just over-blessed and under-blessed. 09:09 If you're looking to do that, if you're looking to get rid of 09:12 maybe some ailment that's afflicting you... 09:14 Or maybe if you're just looking to get back on track 09:17 and you want to feel good throughout the day, 09:19 then you should never leave home without your breakfast. 09:23 And that's why we decided to focus a whole program on this 09:27 because a lot of us are leaving home. 09:29 But the only problem is we're not turning around 09:31 and going back to get it. 09:32 We just continue to go throughout the day 09:34 missing that breakfast and we wonder why 09:37 sometimes that vending machine is just calling our name 09:40 like it's literally saying, "Hey Nyse, come here," 09:42 and you find yourself buying stuff and I know there's no 09:45 fruits in there, so you end up buying some junk food 09:47 they would say... and you find yourself 09:50 nibbling all day - just like, "I can't stop myself." 09:53 You know what, well really the problem is not 09:55 that you can't stop yourself, it's that the body is 09:57 literally forcing you because it needs something 10:00 to survive off of because we left home without breakfast. 10:03 I have never worked with anyone who was able to balance their 10:07 blessings, who was able to bring some of their ailments 10:09 under control or reversal or to get back on track 10:12 who has always skipped breakfast! 10:14 And it's something that we all do, 10:16 but it's causing major havoc in our lives. 10:19 As-a-matter-of-fact, if you've ever wondered why sometimes 10:21 you're just so agitated and irritated all the time, 10:24 maybe you didn't have breakfast. 10:26 And so our focus today is to go ahead and let's get 10:29 breakfast back on track and let's go ahead and share 10:33 this with other people as well. 10:34 So, we're going to look at a simple couple of recipes 10:38 to get started. 10:39 As-a-matter-of-fact, one of the first ones, 10:41 we always have breakfast, it's a nice little liquid item, 10:44 as you see, I have quite a few items here and it is milk. 10:48 Milk is crucial, as-a-matter-of fact, if you're like me, 10:52 I used to drink them by the gallons growing up, 10:54 and it's a valuable part of breakfast. 10:57 I know there are many options to milk... 10:59 There's cow's milk and now there's even soy milk, 11:02 and then there's even rice milk, 11:04 and now the big push is coconut milk. 11:06 Whatever milk it is, we always have to have it, 11:09 but what we find as well is when you buy it out there, 11:12 it will cost you a little bit more and, also, the situation 11:16 with like the cow's milk or different items like that, 11:18 we just want to find a balance because it has been 11:20 shown that it's related to allergies. 11:22 It's actually #1 on the list. 11:24 But, hey, no worries, if you want to get rid of those 11:26 sniffles and sneezes and stuff like that, 11:28 what we're going to do is we're going to share with you 11:29 another option if you don't have any allergies to nuts that is, 11:33 that you will enjoy and it's one of my favorite milks, 11:37 it's called the "banana nut milk," 11:40 and the recipe is really simple as follows: 11:57 Now, I know, everybody has that in your house, 11:59 if you don't, go get it because this is necessary. 12:02 If you learn how to make this milk, 12:04 it will literally change your life because you will 12:06 never have to buy it again, and we also talk about 12:08 economy when it comes to living a healthy lifestyle. 12:10 Everybody is always crying, "Ohhh, to live healthy 12:13 is so expensive," but this is not true. 12:16 When you're trying live healthy, if you have somebody else 12:18 making it for you, then they're going to charge you for it 12:21 premium, especially when they're organic and this and that. 12:24 But when you make it yourself, 12:25 it's literally the cheapest thing in town. 12:28 And so now, we're going to make our banana nut milk, 12:30 really simple and easy. 12:32 Actually, it's even cheaper than 12:34 buying soymilk and it's real simple. 12:37 All we're doing is take 1 cup of cashews. 12:40 These are raw, unsalted cashews. 12:43 Then we're going to take, as you remember 12:45 there in the recipe, 1 tablespoon of honey, 12:49 or if you don't have honey and if you have maple syrup, 12:51 fantastic - you can always improvise, 12:53 the only thing we'll say don't improve with is sugar. 12:57 And then we'll take just a little pinch of salt, 13:01 alright, watch the pinch now. 13:03 A lot of people, we like salt, but just a pinch. 13:05 Why are we adding salt to milk? 13:08 Really simple, many people will say, "Well, maybe because 13:10 of the flavor?" Yes, it does add flavor, 13:13 or maybe because it works as a preservative 13:15 which is crucial because when you make this milk, 13:18 it will last about 3 to maybe 5 days in the fridge, 13:21 but it never lasts that long. 13:22 And they say, "Why, why doesn't it last that long?" 13:24 Because you always drink it up before it's finished... 13:27 That's the first and second thing you have to make 13:28 a new batch, but it's so easy to make 13:30 you can make this every day. 13:31 And now we're going to go ahead and we're going to take 13:34 1 cup of water - this is crucial to not put too much water 13:40 but just to have enough. 13:42 It depends which type of blender you have. 13:45 You just want to put just enough so 13:47 it can get blended because if you put too much, 13:49 you'll never be able to blend it properly. 13:51 Then 1 nice banana, really simple and easy. 13:55 Now don't tell anybody about this, 13:56 this is new in town. 13:58 I know there's banana nut cereal; 14:00 I know there's banana nut cookies and stuff like that, 14:03 but when was the last time you ever heard of somebody 14:05 making some banana nut milk? 14:07 Well here's your opportunity. 14:09 Now we'll just close that real quick, 14:11 and we're going to blend it until it's nice and creamy. 14:33 Now you have to do it until you don't hear that 14:35 crackling sound and now we have banana nut not milk, 14:39 this is banana nut cream... 14:41 And do you see how creamy that is? 14:43 Let's see if I can get this on camera. 14:44 Look at that thing - whoops, that thing is amazing! 14:49 As-a-matter-of fact, you know how you do your fruit salads 14:51 and you normally put that kind of milk on top of it, 14:53 no need to do that because we know that milk is 14:55 condensed milk, it's loaded with sugar 14:57 causing all kinds of extra blessings and stuff like that. 15:00 Well, we don't have to worry about that because now 15:01 you can do the cashew nut or the banana nut milk. 15:05 Another way this is good... anybody like porridge? 15:08 You know, like hot cereal? 15:10 What makes that hot cereal taste very good? 15:12 The condensed milk or the milk that we put in it. 15:15 No excuse to do that anymore, you can actually make your own! 15:19 As-a-matter-of-fact, we did this for children, 15:21 and before we cooked for adults, 15:23 we cook for children - why? 15:24 Because their taste buds are still young and they can 15:26 appreciate simplicity and flavor. 15:28 They haven't had 20, 30, 40 years of sugar 15:31 and all of these other foods so they could appreciate it. 15:34 And we cooked for the children and they're our testers, 15:38 and so we asked and the children said, 15:40 "Yeah, we want to try porridge." 15:41 And so we made porridge for them and they were eating it. 15:44 Of course, we put a little more honey... 15:46 They were eating and eating it and I saw one child 15:48 go like this... he took his finger and he went 15:50 all the way around his bowl; 15:52 I said, "This passed the test," now I was ready for the adults. 15:55 So I know it tastes good I'm not even asking y'all 15:58 because the children told me. 15:59 Now what we'll do is we'll go ahead and we'll add 16:03 3 more cups of water right there... 16:10 And now a quick tip that you all can benefit from... 16:15 If you like whole milk, you add less water. 16:18 If you like skim milk meaning like lighter milk, 16:21 then you will go ahead and add more water, really simple, 16:25 and easy for everybody and then 16:27 we'll just mix this up real quick for you. 16:38 Quick question - Do I have to blend it for a long time? 16:40 No, because it has already been blended so all we're trying 16:43 to do is mix it and now we have our banana nut... 16:50 oh man, this is nice... 16:52 nice and thick! 16:58 Banana nut milk! 17:01 Really simple, easy, I know you all will enjoy it. 17:04 As-a-matter-of-fact, where's my cup? 17:06 I know if I had my cup here, I would have had some 17:07 right now and so you can definitely do that. 17:10 If you have a nut allergy, no problem. 17:13 It's real simple how to continue making this. 17:14 Instead of putting the cashews, you would go ahead and you'd put 17:17 cooked brown rice or even... 17:20 anybody ever heard of oatmeal? 17:21 You can make your own oatmeal just cook the 17:23 oats properly and take, what? 17:25 One cup, instead of the cashews, you'd put that. 17:27 Cashews are loaded with magnesium, 17:29 so a person who has high blood pressure, 17:31 it helps as a result to start to relax the muscles 17:34 and arteries so they have a gradual decrease 17:37 in their blood pressure, slowly but surely, 17:39 but let your doctor know what you are doing. 17:40 I remember one time when, one young lady, 17:42 she said, "It doesn't work 17:44 for my blood pressure." I said, "Why not?" 17:45 She said, "My blood pressure has been going up." 17:47 I said, "Why is that." She said, "I don't know." 17:49 I asked her, "How long have you been doing it?" 17:51 She said, "Well, this is my second day." 17:53 I said, "Okay, very good." 17:57 I said, "How long have you had this blood pressure for?" 18:00 She said, "20 years." I was like, "Oh my!" 18:02 At least give it a little extra time. 18:04 The body wants to know if you're tricking it 18:06 with a new diet or something of that nature. 18:08 So I said, "If you don't mind, 18:09 let's go a little prophetic on this..." 18:11 Every day in the Bible it was significant of what? A year! 18:16 So I told her, "If you had the problem for 20 years, 18:18 follow the plan for 20 days." And you know what happened? 18:21 After 11 days, her blood pressure came down; 18:25 she called the doctor, told him. 18:27 He told her to hold off, cut the medication in half, 18:30 and she followed doctor's instructions and now, today, 18:32 she is not taking any medication, 18:34 according to the doctor, and as a result, 18:36 no high blood pressure. 18:38 So simple things that you can do that will bring healing 18:41 to God's people and if a person is dealing with like 18:44 let's say, cholesterol, almonds is good 18:47 to lower the cholesterol. 18:48 So what kind of nut milk will we make here? 18:50 We'll make almond nut or banana 18:54 almond milk or something like that. 18:56 Apricots is good for the skin, so instead of banana, 18:58 you can put apricots in that. 19:00 And blueberries are good for the eyes. 19:02 Have you ever heard of blueberry milk? 19:04 Me neither, but hey, maybe you could try it. 19:06 It's just something new that came up today, 19:07 but it's not a secret, you can go ahead and use 19:10 that and share it with your friends. 19:11 And so the nut milks are the easiest thing to do, 19:14 and if they have an allergy, you can use the rice, 19:16 cooked rice or oats as well. 19:18 But we can't only have that milk there for breakfast. 19:21 We need something to go along with that - a nice cereal. 19:24 So our next recipe is one of my favorites. 19:26 It's called "crispy golden granola crunch." 19:29 And here it is... 19:30 The dry ingredients that you will have is as follows: 19:55 Now for the wet ingredients, all you need is: 20:07 Sea salt preferably. 20:09 Now don't play around with this recipe. 20:11 This recipe is dangerously good for you. 20:14 Why? Because it has so much vitamins and minerals 20:19 and so much fiber that it will keep things 20:21 moving along quite rapidly. 20:23 What we're going to do... 20:25 if you notice, it calls for whole grain oats and quick oats, 20:30 or just rolled oats and quick oats. 20:32 We like to mix it up a little bit because if you just 20:34 have the regular rolled oats, it will just be, you know, 20:38 just like rolled oats again, but if you add a little bit 20:40 of quick oats to it, it helps to give little clusters 20:44 and items of that nature so you have nice crispy clusters. 20:48 Now for me, I don't like dishes, so I like to try to do 20:50 everything in what I'm cooking at once, 20:52 so I'm just going to pour that into the same baking dish 20:56 that I'm going to use for this recipe. 20:59 So I pour the oats there, I have the mixed nuts, 21:02 I have some sliced almonds, I have pecans. 21:06 You choose your favorite. 21:07 Whichever one works best for you is fine. 21:11 So we have that there, we're going to mix that 21:13 up nicely, then we're going to add some of the coconut, 21:18 the shredded coconut, preferably unsweetened. 21:21 Coconut is amazing, it's excellent for the muscles, 21:25 and for the bones. 21:27 It's good for people dealing with back problems as well. 21:30 And, it is very nourishing! 21:33 A lot of people still think that coconut has cholesterol. 21:35 I don't know how because it doesn't. 21:38 It has zero cholesterol; it does have quite a bit of fat 21:41 which is actually helpful. 21:43 A lot of times, we go on this no-fat diet craze 21:46 and stuff like that when actually your body needs some 21:48 fat, but the fat that it's going to get is the good fat, 21:51 the ones from the nuts, as you see that we 21:52 just used here - the one from the coconut, 21:55 and items of that nature. 21:56 So you mix those items up properly and also the 22:00 whole grain flour, this is going to add that 22:02 lightness to it because you know, most granolas 22:05 that you'll find is very heavy, and it's a heavy hitter 22:10 so it's actually good, but this flour here will make 22:12 it nice and light for you so you'll enjoy it. 22:15 So we'll just mix those items up there and we're going to get 22:20 to the wet ingredients right now. 22:22 Now I know a lot of people are saying, "Well, salt is not 22:25 a wet ingredient - it's a dry ingredient. 22:28 Why did we put the salt into the wet ingredients? 22:31 A little rule of thumb anytime you're making these recipes... 22:33 If I were to take this sea salt and add it to this mixture here, 22:38 it probably wouldn't mix properly, so a little rule of 22:41 thumb is always take small, dry ingredients 22:44 such as the salt here and put them into larger wet 22:48 ingredients so when you mix them all up, 22:50 it gets proper distribution. 22:52 So when you put it in here, you mix it properly 22:54 because if you only put it in the dry ingredients 22:56 and you don't mix it properly, one morning you're going to be 22:58 eating your nice crispy, golden granola, 23:00 and you're just going to get a salty bite... 23:01 You're going to say, "Man, where did that come from?" 23:03 And it's because it probably didn't mix properly. 23:05 So you want to put it in the other wet ingredients 23:07 and let that dissolve a little bit there. 23:09 We are also adding that salt because of flavor, 23:12 and also works as a nice preservative even though 23:15 this doesn't have a problem. 23:18 Now we're also adding 1/4 cup of blackstrap molasses. 23:24 Now can somebody tell me why in the world are we adding 23:27 erhhh nasty, blackstrap molasses to granola? 23:31 Well this blackstrap molasses is loaded - I mean overloaded, 23:36 like overbooked with calcium, calcium and magnesium. 23:41 So it's actually good for you. 23:43 So as-a-matter-of-fact, in our program, we don't promote 23:45 the use of supplements and different items like that, 23:47 we just try to choose the food that has the vitamins 23:50 and minerals that we need and then we'll just eat those foods, 23:53 as simple as that! 23:55 And so that's why we added the blackstrap molasses to that. 23:59 And so a lot of people enjoy that and with so much calcium 24:02 you can imagine what that does for a person dealing with 24:04 osteoporosis and items of that nature. 24:09 So then we're going to add the honey to this as well. 24:12 Now I know it looks like a lot of honey, 24:15 but man, don't worry about it, you're not eating this 24:18 whole cereal at one time. 24:20 As-a-matter-of-fact, if you're by yourself, this cereal 24:22 like myself, it lasts for a month sometimes and so 24:26 don't worry about the honey that's being added, 24:29 but if you are diabetic and you want to watch out for the 24:32 sugar that is being used... no problem, 24:34 just cut back on that. 24:35 A lot of people use what is known as "agave nectar" 24:38 and different items which does not increase the sugar too much. 24:44 So you just mix those up properly. 24:45 If it's warm, that will work too. 24:47 And then you take that wet ingredient and add it 24:51 now to your dry ingredients. 24:53 All right, so you see that there we have the honey, 24:57 we have the molasses, the little pinch of salt there. 25:01 And you just mix this all up. 25:05 And you know why I'm not too concerned about the honey 25:08 and the molasses and stuff... is because if you ever 25:11 looked at how much sugar these cereals that we buy 25:15 from the store have, you will be shocked! 25:17 As-a-matter-of-fact, there are so many 25:18 ways that they put it in... 25:19 They put it in as regular sugar, then they put it in as 25:22 corn syrup, then they put it in as high fructose, 25:25 and you're like, "Man, how many times are you going to 25:26 add sugar to this cereal?" 25:28 But you know what, I don't want to complain because 25:30 that's why I used to like it and that's why we all love 25:32 these cereals that we buy from the store. 25:34 But now, you don't have to question that anymore 25:36 because you are making the cereal yourself. 25:38 You remember how we were talking about economy 25:41 where you can eat more and pay less? 25:43 This is how you do it, by making it yourself 25:46 and you don't have to worry about the problems, 25:49 recession and stuff will never affect you because 25:51 you did everything at home. 25:53 As-a-matter-of-fact, each family that has applied these 25:56 simple principles of cooking their own food, 25:58 making their own milks and different items like that, 26:01 do you know, it has been calculated that they will save 26:03 almost 4,500 U.S. dollars a year just from doing it. 26:07 Who could use about $4,500 in December? 26:10 I know y'all are raising your hand. 26:11 Let me put 2 hands - I could use about $4,500, 26:14 especially in December because everybody wants something. 26:17 And you can do that just by going ahead and starting 26:22 to make your own cereal. 26:23 Now this recipe, you can mix it with your hand 26:26 and different items like that or, as-a-matter-of-fact, 26:29 this is very good to have the children make, 26:31 and they will make a mess and don't spank them or 26:33 anything like that, let them learn how to cook 26:35 now at a young age... this is crucial, 26:38 so when they grow up, they don't think that the 26:40 cereal - if you ask some children, 26:41 "Where does cereal come from," they'll say, "The box." 26:43 And this is not true... now they will know cereal 26:46 came from my kitchen, the V.I.P. room, 26:48 I made it myself, I know how to do it and you will save them 26:51 a life of problems. Why? 26:52 Because you taught them how to cook. 26:54 Let them make a mess, let them have a good time, 26:57 and you will find that they will actually be more eager to 26:59 eat this than if you just made it yourself. 27:02 So go ahead and have a good time with the kids. 27:04 What you do with this recipe now 27:06 is you take this and you put this in the oven on low heat 27:10 at about 225 for about 2 hours because we want proper 27:14 cooking of those oats and I know we don't have 2 hours, 27:18 we barely have 2 minutes left, and so I went ahead and 27:22 prepared another batch and let me get that for you 27:24 as we wrap up here. 27:26 And I just went ahead and lined it up there with some nice 27:29 raspberries and we know you will enjoy this. 27:33 This is the crispy, golden granola that everybody 27:39 would enjoy - if you want to add fruits to it, 27:40 you can go ahead... just wait until you finish 27:43 before you add the fruits. 27:44 If you want to add raisins and cranberries, you can do that, 27:48 just don't bake it - wait until it's done 27:50 and then you can add that. 27:51 Go ahead and have it, enjoy it, you will have a blast, 27:55 and let me know how it works for you... go ahead! |
Revised 2016-04-20