Participants: Nyse Collins (Host), Evita Tezeno, Monique Anderson
Series Code: TOP
Program Code: TOP000019
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually taste good. 00:05 Well, stay tuned while Evita Tezeno 00:07 and your truly Nyse Collins 00:09 show you just how to do it 00:10 and give you something better, 00:12 A Taste of Paradise. 00:30 Welcome to A Taste of Paradise. 00:32 My name is Evita Tezeno, 00:34 and today we're going to make something yummy, 00:39 and warming raw chili. 00:44 And I have a special guest with me today, Monique. 00:48 Welcome. 00:50 Thank you so much for having me. 00:51 I am really excited about being on the program today. 00:54 Good. Good. 00:56 Well, we're gonna be making some raw chili today, so... 00:58 Well, I love chili 00:59 but I can't believe that it's gonna be raw, 01:01 how do you make a... 01:03 And it's gonna be all vegan, no animal products at all. 01:06 No meat? No meat. 01:07 No beans? No beans. 01:09 Okay. Yeah! 01:10 Well, let's get started, I'm excited. 01:11 Could be chunky. 01:51 And the meatiness of the chili is the sundried tomato. 01:57 Okay. 01:58 So that's what gives it the texture... 01:59 The texture of... 02:01 Yeah, the texture of chili. Okay. 02:02 Now, how do you do? 02:03 Did you make those sundried tomatoes or do you... 02:05 No, you buy them in a store. Okay. 02:07 And they come really dried and hard 02:10 and you have to soak them overnight 02:12 and this is the water that we saved. 02:14 Okay. 02:15 So it turns the water dark red. 02:16 Okay. Yeah. 02:18 So that's what that tomato soaked water... 02:19 Exact, exactly. 02:22 So this is what we want to start off with is this 02:25 because we want to break this down a little bit. 02:26 Okay. 02:27 And it takes a little, a little bit to break it down. 02:30 And we're using food processor today. 02:32 Okay. 02:45 So we want to break it down, still it's totally chunky. 02:48 Okay, I see. Yes. 02:49 It does kind of look like the base of chili. 02:51 Uh-huh. Yeah, yeah. 02:53 And I love tomatoes so. 02:54 I think I'm gonna really enjoy this. 02:56 Exactly. 02:57 So we want to add all the rest of our ingredients 03:00 except for the avocados. 03:01 Okay. 03:03 The avocados will be... 03:04 We'll stir the avocados in and that gives it that fat. 03:08 Okay, the healthy fat. The healthy fat. 03:09 Okay. 03:11 But, you know, chili has that kind of fat 03:12 greasy kind of taste 03:14 and the avocado gives it that kind of fat. 03:16 Now, can you do it without the avocado, 03:18 I'm not a fan of avocado, 03:20 it depends on how it's used but can you do without, 03:22 or the avocado is kind of an essential. 03:23 No, you can do without, 03:25 I guess if you want that still kind of oily taste, 03:28 you could add a little olive oil. 03:30 Okay. 03:32 Yeah, yeah, you can do that. 03:34 And if you don't want the sting of the jalapeno, 03:39 you could, you could add a little cayenne. 03:40 Okay. 03:42 But, you know, I like spicy. 03:43 I like a little heat too. 03:44 I like the little heat to it too. 03:46 Yeah, it's nice. 03:47 And use lots of great herbs, 03:49 I think that sometimes people think 03:50 when you eat raw that you just eat salad 03:52 or just eat things bland, 03:54 but I see that you use lots of great herbs 03:55 and spices in your... 03:57 My last name is Tezeno so I have a Creole background. 03:59 Okay. 04:00 And so, I love lots of flavor in my food. 04:03 I did too. Yes. 04:05 So I'm adding chili powder which is... 04:08 The chili plus the jalapenos. 04:10 Yes, and cumin 04:13 which is the essential rest 04:16 ingredient in all chili recipes. 04:18 And fresh garlic which gives it that 04:22 really nice kick also as well. 04:24 I like garlic, 04:26 I think garlic is great base for most ingredients. 04:30 And garlic is also very, very good for you as well. 04:33 Yeah. 04:35 So we're pressing the garlic here. 04:38 And we were also reserving the tomatoes till last 04:41 because we want to... 04:42 We want to keep those little firm. 04:43 Little firm as well. 04:49 So we just want to pulse this. 04:57 So starting... 04:58 Oh, I see the way it's very colorful. 05:00 Yes, very, very colorful. 05:04 And then we add the salt 05:09 and then the tomatoes. 05:12 And these are Roma tomatoes, I like these, 05:15 because they don't have a lot of water in it. 05:17 Okay. 05:18 That's my favorite tomato at the grocery store. 05:19 And the flavor... 05:21 I like Roma. Yeah. 05:23 Roma tomatoes have more flavor. 05:36 So this is... 05:38 This is really, really good. Really good. 05:40 So we get a bowl. 05:44 And a lot of people say, 05:46 "How do I cut open the avocado, 05:48 because they have a hard time doing it." 05:51 And you just run it. 05:52 Run it around, nice and straight around. 05:54 Yeah, round. 05:55 And you take the knife and you put it in 05:57 and you just turn it 05:59 and the seed comes out like that. 06:00 Okay. That's really easy. 06:01 Real simple, really, really simple. 06:04 So if you would hold the bowl. Okay. 06:09 I'm gonna add the chili mixture. 06:15 It smells really good, I smell all those herbs, 06:18 I smell the cumin in there and the cayenne 06:22 has a very nice fresh smell aroma. 06:30 That looks really good. 06:33 We cut up our avocado. 06:41 Now avocados are good, good healthy fat 06:44 and it's good for your skin. 06:49 How long have you been cooking raw? 06:52 Three years. Three years, okay. 06:55 Yeah, I had a friend that was suffering from fibroids 07:00 and her naturopath doctor told her 07:03 that it would be great for her to go raw. 07:06 Really? 07:07 And she said, "Evita, I don't know how to cook. 07:09 I don't know how to make food." 07:12 And I, you know, being a vegan chef, 07:15 I knew how to do, 07:17 you know, different recipes vegan. 07:19 But I didn't know how to do raw. 07:21 So I just basically got on YouTube 07:24 and start studying 07:25 and looking at tons and tons of videos. 07:28 And then I started going to different raw meet up groups... 07:32 Okay. 07:33 And bringing my recipes. 07:35 And so happened that 07:40 there was a person that owns a raw food restaurant 07:43 that was in the city was there and they asked me to come 07:47 and work at the restaurant. 07:48 Wow. 07:49 And I worked there a year. Wow! 07:51 That's a divine appointment. 07:52 I know was definitely a divine appointment... 07:54 That's wonderful. 07:55 And I learned so much while I was there. 07:57 Yeah, I can imagine. 07:58 And now I cook for people personally, 08:03 I'm a personal chef for people. 08:04 Okay. 08:06 And I work with people that have cancer. 08:08 Okay. 08:09 And different things like that with juicing and sprouting. 08:11 Okay. Yeah. 08:13 It's wonderful. 08:14 So if you would add that last avocado 08:17 while I clean my hands. 08:21 I want to make sure I get everything out of here. 08:22 Okay. 08:24 You have to have cut this last one up right here. 08:29 And you could cut the avocado smaller 08:32 if you want but I like it chunky. 08:34 Okay. 08:37 You don't even have to put the avocado in 08:39 but that's one of my favorite things 08:42 to do is to have avocado. 08:44 You know, I'm trying to eat more raw 08:45 and more fresh ingredients, 08:47 and I think that one thing that I've learned 08:48 personally is that when you go to the grocery store, 08:51 just spend more time in the produce aisle... 08:52 Exactly. 08:54 You know, instead of going straight to the canned products 08:55 and the box ingredients, you know, you know box, 08:58 just go to the produce aisle and make a commitment to, 09:00 you know, that most of my budget today will be, you know, 09:03 fresh and green... 09:04 And that's what's wrong with our diet is 09:07 we eat so much processed foods 09:09 and we're not getting nutrient rich foods. 09:12 And that's what the raw diet does. 09:14 It gives you nutrient rich foods. 09:17 Right. 09:18 Because it's pulling from the earth 09:20 which has so many mineral and vitamins in it. 09:22 And when you cook food for too long, 09:24 it takes away a lot of those ingredients. 09:25 It kills it, it basically kills it, 09:27 because when you see broccoli and it's green 09:29 and then you see the other broccoli that's cooked... 09:31 Yes. 09:32 It's totally different. Totally different. 09:34 Totally different color. 09:35 Yes, so you shouldn't cook food. 09:37 If you, if you cook food, you should just steam it. 09:39 Right. 09:40 Yeah and it is still crunchy. Yeah. 09:43 Instead of eating it soft and salty. 09:44 And you get all the enzymes and vitamins. 09:46 Exactly, exactly. 09:48 So we're gonna plate this. 09:50 Okay, that looks really good. 09:56 This is a raw chili. 09:57 It's a raw chili. 09:59 Now you can eat this with chips like... 10:01 And crackers. 10:03 And crackers and you made some crackers 10:05 in another program that were really good. 10:06 Yes, I did. 10:08 And that's another thing was amazing to me that these, 10:09 you know, raw you can still have crackers... 10:11 You can still have crackers 10:13 and you can have breads and you don't have to... 10:18 it has... 10:19 it can be limited. 10:21 You have a lot of different recipes you can use 10:25 and it just doesn't have to be all salad. 10:27 Right, right. 10:28 I want to do a challenge like a raw food challenge 10:31 where I just do raw for like 21 days or 14 days 10:35 or something like that 10:36 and I think that would help jumpstart, you know, 10:39 a lifestyle, healthy lifestyle and just, you know, 10:42 make forcing myself to... 10:43 Yeah, I did a raw challenge for 90 days and it was, 10:47 it was so wonderful I did it with a girlfriend 10:50 and we shared recipes 10:52 and we planned our menu every week. 10:55 And it was great, 10:56 it is good to have a support system. 10:58 Oh, I would love that. Yeah. 10:59 So we might have to do this. 11:00 Wouldn't that be fantastic, yes. 11:02 Yes, that would be good. Thank you, I love that. 11:04 Well, this looks really delicious. 11:05 And thank you so much 11:07 for joining me on the set today. 11:08 Oh, it was my pleasure, it's my pleasure. 11:10 Thank you for having me. Yeah, good. 11:12 This has been Evita Tezeno 11:14 and remember to live life fresh. 11:26 Cut your cholesterol, 11:27 everybody is going crazy 11:29 the cholesterol too high, cholesterol too low. 11:31 Nobody knows what to do, 11:33 they say there are many silent killers out there 11:35 but when you think of a silent killer, 11:37 you think of high blood pressure, 11:38 but I'm here to change that a little bit. 11:41 I don't consider high blood pressure a silent killer, why? 11:43 Because at least with high blood pressure 11:45 when it starts going up, you start getting a what? 11:47 A headache, your eyesight starts going blurry, 11:49 you get dizzy so many signs and symptoms, 11:52 but when we come to cholesterol, 11:54 there is like really no major sign of symptoms. 11:57 Do you know what 11:58 the first sign of symptom is of high cholesterol? 12:01 It is in general a heart attack. 12:04 So I'm going to change that, 12:05 I consider cholesterol the silent killer, 12:08 but I'm going to ask one of my buddies here, 12:10 I'm going to call it a toothless tiger 12:13 because cholesterol is not going to hurt anybody, 12:15 actually it's pretty good for you. 12:17 You need cholesterol, cholesterol is necessary. 12:20 It make strong healthy bones, 12:21 help with the production of hormones, 12:23 this thing cholesterol actually protects the arteries, 12:26 this thing is amazing. 12:27 But the problem is when we get too much of it, 12:30 then people start having, you know, a couple of issues, 12:32 but today we're gonna show you how to cut your cholesterol. 12:35 We're not gonna come with no secret remedy 12:36 or anything of that nature, we're just going to educate. 12:38 SanareLife our goal is to educate 12:40 and via education people will be restored. 12:43 And when we look at cholesterol everybody knows, you know, 12:47 what are your numbers and all of that nature. 12:49 You know consult with your doctors 12:51 and stuff and work with them on that, 12:53 but we are going to show you 12:54 how there are some simple things, 12:56 simple things that we can do 12:58 to watch out on that elevation of the cholesterol 13:01 but we don't want to cut it all out altogether. 13:03 We just want to balance it, 13:05 almost like balancing our blessings, right. 13:07 But when we look at it people say, 13:08 "Well, cholesterol isn't this and cholesterol isn't that." 13:12 Well, let's answer some questions here today. 13:14 You need it but you don't have to eat it is what they say, 13:18 so what foods would contain a cholesterol? 13:20 Well, we can look at... 13:23 First we have to look at 13:24 where does the cholesterol come from? 13:26 Do you know that cholesterol is manufactured in your liver? 13:30 That's right. 13:31 It is manufactured in your liver 13:32 that's why if you notice these commercials 13:34 that show you about medications to lower your cholesterol 13:37 and you'll see a gentleman he'll say, 13:39 "My doctor told me my cholesterol was high, 13:42 but as soon as I started taking this medication 13:44 my life changed." 13:46 And he... 13:47 Now you see this guy running, he's playing tennis. 13:48 He's driving sports car. 13:50 Him and his wife is having a good time 13:51 and you're like man, 13:52 "Can I get some of that medication?" 13:54 His whole life changed but... 13:56 While he's doing all of these things real quietly, 13:59 you hear something in the background. 14:00 He's driving, he's playing sports, 14:02 you hear this, if you have any problem, 14:03 any problems which are liver dysfunction 14:06 please consult your physician before taking this medication. 14:08 But you missed it, 14:09 because all you're concentrating on 14:11 is that fast sports car, him fishing 14:13 and him and his wife having a good time, 14:15 but they just taught you which organ manufactures it 14:18 and what will happen with that medication, 14:20 that's why when a person is taking 14:22 a cholesterol lowering medication, 14:23 they have to go back to the doctor 14:24 and they have to check their what? 14:26 Their liver every three to six months. 14:28 Liver profile test, liver functioning test. 14:30 So watch this now, 14:32 so we just learned today, that what? 14:34 That your cholesterol is manufactured 14:37 by the what? 14:38 By the liver. 14:40 So here's a little rule of thumb okay, 14:41 we got to live by rule of thumb principles 14:43 that we should follow. 14:45 If it's manufactured by the liver, 14:46 let's look at this. 14:48 Anything that has a lever maybe 14:50 'cause of something that has a liver, 14:51 maybe is related to something that has a liver. 14:54 One person said, if it has a face 14:56 or has a mama or is a mushroom it will always have what in it? 15:01 It will always have cholesterol okay, 15:03 but let's just explain this just a little bit more, okay. 15:06 So these things have cholesterol, 15:08 anything that has a liver concern that of a liver 15:10 maybe is related to something that has a liver face, mother 15:13 or even if it's a mushroom ever have, 15:14 but the mushroom don't worry about that, 15:16 it's so, it's so insignificant. 15:18 It's not nutritionally per se affect you. 15:23 So let's look at this. Here's the test. 15:25 I think everybody got this, all right. 15:27 I'm going to come. 15:28 You ready for the first test question 15:30 to see if we learned our lesson today. 15:33 Avocado, okay, here's our first test. 15:37 Avocado, what is this avocado? 15:39 If you don't know what I'm talking about here, 15:41 I'm talking about pear. 15:42 Some people call it pear in a Caribbean 15:44 and certain other places they call it Zaboca, all right. 15:48 And, you know, in French may even say, 15:51 Avocat or something of that nature. 15:53 The Latinos will probably say Ahuacate. 15:56 In Texas, you know, in Texas, 15:58 we don't even know where it come from, 16:00 we just call it guacamole. 16:01 And that's what I'm talking about. 16:02 I'm talking about the avocado okay. 16:05 So here is our first question today. 16:07 Our first question is, 16:09 does the avocado have cholesterol? 16:13 Does the avocado have cholesterol? 16:15 Everybody writes your answers now please, 16:16 write your answers real quick. 16:18 Write it, write it, write it. All right, here it is. 16:20 Does avocado have cholesterol? 16:22 Everybody that says it has cholesterol, all right, 16:24 if you say... 16:26 Wait, wait, let's go. 16:27 Let me change it up. 16:29 Who says it has no cholesterol, 16:31 raise your hand, raise your hand, 16:32 don't worry, I can possibly see you, 16:34 but raise your hand. 16:35 If you say no cholesterol, no it's just avocado, 16:37 no cholesterol, raise your hand. 16:39 All right, and write it down, write it down. 16:41 All right, number two. 16:42 Who says that... 16:44 Yes, it does have cholesterol, okay. 16:48 No, not just any cholesterol. 16:50 Who says it has the good cholesterol, 16:51 raise you hand, 16:53 let me see you, let me see you, 16:54 raise your hand, all right, write it down. 16:56 All right, now watch out for those people 16:58 who didn't raise their hand for yes or no. 17:00 Those are the tricky people, 17:01 those are the people they will smile on your face 17:03 and then when you're not around, 17:04 they will say something else about you right, 17:06 no, I'm just kidding. 17:07 But those are probably the people 17:08 who just don't know. 17:10 Who don't know, raise your hand, okay. 17:11 All right, so, let's go over this real quick. 17:14 Avocado, does it have a liver? 17:18 Okay, maybe it comes from something that has a liver. 17:24 Does it? Yes or no. 17:25 Maybe it's related to something that has a liver, okay. 17:30 Does it have a mama? 17:32 Does it have a face? 17:34 Or is it a mushroom? 17:37 Okay, now in general 17:38 all of the answers to those questions are what? 17:41 No, none of the above. 17:44 It doesn't have a liver, 17:45 doesn't come from something that have a liver. 17:47 It doesn't... 17:48 it's not related to something that has a liver, 17:49 doesn't have a momma or a face, I remember, 17:51 I was in one little island and one lady said, 17:53 "Yes, it has cholesterol." 17:56 And I said, "Why?" 17:57 Then she says, "It has a face." 17:58 I said, "What do you mean it has a face." 18:00 She says, "When we cut the face of the pear..." 18:02 Now that was just a little accent that she shared it in, 18:05 and what she meant is that 18:06 I was looking for the eyes or something of that nature, 18:08 but she meant the front part of the pear 18:11 or the avocado, okay. 18:13 But no, there's no face, 18:14 no nose, or anything like that. 18:16 So let me share something with you all, 18:17 this is like breathtaking, 18:18 avocado actually has zero cholesterol. 18:22 Let me share with you what it actually does. 18:24 It actually lowers your cholesterol. 18:27 What? 18:28 But they told me, 18:30 they told me it has cholesterol. 18:32 That's why we don't live by he says, she says, 18:34 study to show who? 18:35 Yourself approved. 18:37 Don't even take my word for it. 18:38 Go and study it. 18:40 It actually lowers your cholesterol. 18:41 How can something that has cholesterol 18:42 lower your cholesterol, it just doesn't make sense. 18:45 And I hope I don't have enough time to share 18:47 why and all of this stuff, 18:48 but it doesn't have any cholesterol 18:50 and it's actually good for persons 18:52 who are dealing with anemia. 18:54 And a reason why it lowers the cholesterol 18:56 'cause it has what is known as a.k.a. 18:58 soluble fiber, 19:00 soluble fiber which goes ahead and hinders that cholesterol 19:03 from doing its thing or a excess cholesterol 19:06 so enjoy the avocado however in moderation, in moderation. 19:10 But what avocados do have, they are high in fat, okay. 19:14 No cholesterol but high in what? 19:16 High in fat. 19:18 Now fat needs to be broken down 19:19 and a soap of the body is what? 19:22 What, what is the soap of the body? 19:24 It's called bile. 19:25 If you ever went in a garden and you messed with the dirt, 19:27 can you come in and wash your hands 19:29 and with just water. 19:30 Yeah, you can, but if you go and you work in a car with oil 19:33 and dirt and all that stuff. 19:34 Can you wash your hand just in the water? 19:36 Not at all, what do you need to do? 19:37 You have to put soap to breakdown that oil, 19:39 the grease and all of that stuff. 19:41 And so your body almost works the same way. 19:43 If something comes in and it's just like water base, 19:45 it pass through digestion, no problem. 19:47 But if something has a lot of fat oils, 19:49 the body needs to emulsify it, a.k.a. 19:52 break it down, 19:53 so the body's trying to break down the excess fat. 19:56 So when we take too much, 19:57 the body has to produce more bile. 19:59 This is the same process that the liver now 20:02 in a production of the bile cholesterol is necessary. 20:05 So while the body is storing the bile in a gallbladder, 20:08 it's also doing what? 20:10 It's also producing more cholesterol. 20:11 So, yes, they've done studies 20:13 and they show people who eat a lot of cholesterol, 20:14 the cholesterol runs are not cholesterol. 20:16 A lot of avocado, 20:17 the cholesterol runs high is 20:19 'cause they've taken too much fat. 20:20 So stay away from fried foods and all of those items, 20:22 but enjoy the avocado however, in what? 20:24 Moderation. 20:26 They call this a Hass avocado, I call it a Hmm avocado 20:30 because I just think about it and I already ate it, 20:32 it's so small. 20:33 So if you have one of these today, 20:34 no problem, enjoy, 20:36 just make sure you're working along with your doctor on that, 20:37 but if you're in the islands 20:39 and they have these other avocadoes, 20:40 some of them he size of your head 20:42 and the one guy came and said, 20:43 "Man, I ate a whole pear today, a whole avocado." 20:46 I said, "Brother, that's too much." 20:48 Temperance in what? 20:49 In all things, so what we're going to do here today, 20:51 we're going to make it just a quick simple easy recipe 20:53 where you can enjoy your avocado 20:55 and we call it what? 20:57 Guacamole in Texas. 20:58 So let's go to our first one, 21:00 we're going to make some good nice healthy guacamole. 21:01 All we need is: 21:20 All right. 21:21 So I think that was simple and easy for you also. 21:23 Here we go, we have our two avocados. 21:25 I already did some in advance, 21:27 but you all know how to do the avocado, 21:29 you basically cut it, just be careful, 21:31 depend on the knife you have, 21:32 you just go nice and you make your way around it there, 21:36 okay, simple enough. 21:37 And you just go ahead and crack that open as you see, 21:42 really simple, really easy, everybody can... 21:44 Oh, this is amazing. This one is delicious. 21:46 You just remove that seed there and it's fantastic. 21:48 But I went ahead and I already had some going here 21:52 for the sake of time as you see. 21:55 You just take that, you mash, 21:57 you take one of those little mashers, 21:58 you mash that up, 21:59 you take your onions there 22:02 and preferable get the nice colored ones, 22:04 so you can add one of the keys to digestion is 22:08 or eating is make sure that the food looks appealing 22:12 and it's appetizing there. 22:14 We have some garlic 22:16 and please take it easy on the garlic. 22:18 Some people they love garlic so much, 22:20 they try to put five and six cloves 22:22 and instead of having guacamole, 22:24 you have garlicmole, 22:25 I don't even know if that's even a name. 22:26 Then you go ahead, 22:28 you sprinkle salt to taste okay, 22:30 just a little bit there. 22:31 Don't put too much 22:33 and then we have our lemon juice, 22:35 a fresh squeeze is actually even the best one to do. 22:39 And you mix that up there nicely, 22:41 really simple and I have my cilantro here. 22:45 You just go ahead and sprinkle that over. 22:47 You can put tomatoes, you can put whatever you want. 22:50 Go ahead enjoy. 22:54 Anything you... 22:55 What else do we have? 22:57 Some people even put carrots in 22:58 and I don't know about that one, 22:59 but hey, try it you never know. 23:01 Our goal is just to give you a little guideline here. 23:04 And look at that. Done. 23:07 We have guacamole, 23:08 and you can either put it in here 23:10 a nice little bowl. 23:13 This like only takes a minute or two, 23:15 it will be done in no time, 23:17 I want to show you a little quick item. 23:19 Don't throw away those 23:21 the skin I guess of the avocado, 23:25 you can go ahead and put it right back in there. 23:28 Oh, man, you serve this up, 23:29 people are like, "Wow! What is this?" 23:31 Guacamole." 23:32 You know because it looks really nice 23:33 and stuff of that nature and then you have guacamole, 23:37 oop and avocado, 23:39 simple and easy for you to do there. 23:41 I mean everybody can do that, it's really fantastic, right. 23:44 And there you go, you have your guacamole either one, 23:47 both of them are fine. 23:48 I could put them there so you all can see. 23:50 I'm just making a mess here but I'm in a kitchen, 23:52 I'm going to eat it, it doesn't matter how it looks, 23:54 it's gonna go in same way, but you can enjoy that there. 23:57 But I need to go to another test, 23:58 another quick test 24:00 'cause we just learned 24:01 that this beautiful avocado we can enjoy. 24:03 We don't have to be afraid of it anymore. 24:05 It's actually good for us 24:07 but we sometimes people think it has cholesterol, 24:10 but we learned that it doesn't have. 24:11 There's another one. 24:12 Here's my second test question, 24:14 second question for everybody here. 24:16 What about coconut? 24:18 We just learned avocado doesn't have. 24:20 Does coconut have cholesterol? 24:22 Many people are thinking. 24:24 All right so think, 24:25 put down your phones, no cheating. 24:27 No cheating us so you're trying to Google something 24:28 or not even Google 24:29 or just search engine something. 24:32 But, but does coconut have cholesterol? 24:37 Let's go to the test. 24:38 Does coconut have a liver? 24:40 Yes or no? 24:41 No. 24:43 Is it related to something that has a liver? 24:44 No. 24:45 Does it come from something that has a liver? 24:47 No. 24:48 Does it have a face? 24:50 One person said, yes, it has a face, 24:51 I saw two eyes or whatever like that. 24:53 Yeah, well, you need eye 24:55 and nose and mouth to complete it. 24:56 So no face, doesn't have a momma, 24:58 and it isn't like a nice little mushroom so, 25:01 does coconut have cholesterol? 25:02 Absolutely not. 25:05 Matter of fact even though it has high fat, 25:08 the type of fat that it has 25:09 doesn't increase the cholesterol, 25:11 so you can enjoy coconut 25:13 and that's why we're gonna do a little recipe 25:14 for you now with coconut. 25:16 We're gonna call it the Coconut Carrots Macaroons, 25:19 we just have it there as Coconut Macaroons. 25:21 But don't worry we're gonna put some other stuff in it. 25:22 All you need is: 25:47 And we can go straight to that here 25:49 and enjoy this beautiful one. 25:52 What we have here, we have the coconut, 25:54 I'll grab the coconut if y'all don't mind, 25:55 just gonna grab some of these other items here, 25:57 we have our shredded carrots there 26:00 and the rest of some of our ingredients, okay. 26:04 We have most of those there. 26:06 Then what we're gonna do, 26:07 we're gonna take the carrots, okay. 26:10 We're gonna mix that up. 26:12 All right. 26:13 We're gonna mix that up with the coconut there. 26:15 Who knew that you can make carrot, 26:18 carrot macaroons, carrot coconut macaroons. 26:23 We're gonna mix that up nicely, okay. 26:26 Then we're gonna go ahead and we're gonna add some of... 26:30 Let me grab my little spoon here. 26:34 All right, we have the cane sugar 26:37 and it looks like it's trying to hold back on to the cane. 26:40 We're going to sprinkle that over there nicely for you. 26:43 All right, we have the cane sugar. 26:46 We have a little bit of salt there 26:48 that we're gonna sprinkle nicely as well. 26:51 All right. 26:52 And then we have the cornstarch, 26:55 corn starch coming right up. 26:57 Now you can use cornstarch if you want, 26:59 if you don't want to use it, it's not a problem, 27:01 not a problem. 27:03 The only reason with the cornstarch 27:06 sometimes people use too much of it, all right. 27:08 You remember what cornstarch does, 27:10 it thicken things right. 27:11 So when it starts to thicken things, 27:13 thicken things outside, 27:14 but it doesn't stop thickening inside. 27:17 So a lot of people who use cornstarch too much 27:19 all the time for everything, 27:21 they're wondering why they are struggling 27:23 when they go to the restroom. 27:24 So I was going to cut real quick here. 27:26 You just mix this up. 27:27 If you want to add honey, you can do so. 27:29 You take that, you take a spoon, 27:31 you put that on bacon tray, it's really simple and easy, 27:33 stick that in the oven until it's nice and lightly brown. 27:36 I have some that's already done 27:37 that all of us can enjoy here 27:40 and then you have what is known as Carrot Coconut Macaroons, 27:45 fantastic, delicious, everybody should enjoy. 27:49 If you don't mind, 27:50 I'm gonna grab one in advance and look at that nicely, 27:53 it opens very good, good for your eyes, 27:55 good for your belly, good for your bones, 27:57 good for everything but also good for your mouth, 27:59 so enjoy some for yourself. |
Revised 2016-11-07