Taste of Paradise

Beet Ravioli & Cashew Cheese / No Messin; Just Dressin'

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno

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Program Code: TOP000036


00:01 Have you ever wonder exactly how to prepare healthy food
00:04 that actually taste good?
00:06 Well, stay tuned while Evita Tezano
00:08 and yours truly Nyse Collins show you just how to do it
00:11 and give you something better, A Taste of Paradise.
00:32 Welcome to A Taste of Paradise. My name is Evita Tezano.
00:36 And of course, again,
00:38 I must say that one of my favorite foods is ravioli.
00:43 I love ravioli.
00:45 And when I start contemplating eating more raw in my diet,
00:49 I said how can I still experience the flavor
00:54 of ravioli, the dish, and still eat raw?
00:59 So I found a fabulous recipe using beetroot
01:03 that I'm going to share with you guys today.
01:06 So the recipe for the beetroot ravioli are:
01:22 So what I'm going to do is I'm going to show you
01:25 how to make the shells for the ravioli.
01:29 And this is a mandolin, and this is a wonderful tool,
01:33 and they have different shapes and sizes of mandolins,
01:36 and this is the medium grade but they have a cheaper version
01:41 and then they have a real most expensive version.
01:44 So you want to make sure that it's on the,
01:48 one eighth blade.
01:52 So you want a really thin slice.
01:55 So you're just going to take it and go back and forth.
01:57 Make sure that your fingers are off the way.
02:03 And you get these uniform wonderful slices.
02:06 Then you're going to take these slices
02:08 and you're going to put it in the olive oil,
02:11 the lemon juice and the salt,
02:13 and you're going to marinate it overnight.
02:15 And what happens is they get very tender
02:21 that you can eat them and chew them
02:24 without the crunch
02:25 and then we're going to stuff them
02:27 with the ricotta cheese which is our next recipe.
02:31 For the vegan ricotta cashew cheese, you need:
02:57 Okay, for the ricotta cheese, we have the soaked cashews,
03:01 and remember, we soak our nuts
03:02 because of the enzyme inhibitors.
03:06 And also it makes it creamy, we have our salt,
03:11 we have our yeast flakes, nutritional yeast
03:15 and then we have our lemon juice,
03:18 and we're going to process it.
03:30 And we're looking for a creamy texture
03:35 and we've achieved that
03:37 by then putting in a little water.
03:59 So then we're going to take our spinach
04:04 and we're going to chop it up.
04:07 And I really try to eat at least
04:13 a pound of greens a day.
04:15 And you're asking how can I eat a pound of greens a day?
04:19 By kind of sneaking it in your food
04:21 in different recipes.
04:23 You could put spinach and kale, Swiss chard,
04:28 you also can mix smoothies and also juice it.
04:33 So we're going to take this spinach
04:37 and then the red bell peppers,
04:41 and then we're going to take
04:44 a little olive oil and salt,
04:50 and we're going to kind of massage it.
04:56 So it wilts down a little bit.
05:08 And then we take our ricotta cheese
05:11 and mix it in and this is our filling for our ravioli.
05:21 And then we're ready for the assembly.
05:25 So I'm gonna put the remainder of the ricotta cheese in
05:29 and mix it up.
05:32 And I remember when I first did this recipe,
05:37 I took it over to some friend's house
05:39 and they have a daughter and she ate,
05:46 I know she ate about 20 of these,
05:48 she just loved them.
05:51 So I am going to clear up
05:52 and get ready to assemble the beets ravioli.
06:02 Now, if you've see my previous episodes,
06:06 I've made the marinara sauce,
06:08 and so this is the recipe for the marinara sauce,
06:12 and it has sun dried tomatoes, Roma tomatoes,
06:18 fresh herbs, olive oil, and salt and garlic.
06:27 So what we're going to do, we're going to start off...
06:35 with putting a little of the marinara sauce
06:38 down first, like so.
06:46 And then taking one of the beets,
06:50 sliced beets and putting a little bit of the ricotta in
06:56 and then make it almost like a sandwich.
07:02 And you continue doing that not a whole lot,
07:05 so you won't be able to sandwiching,
07:08 you don't want it oozing out on the sides,
07:12 but you just want a little bit of the ricotta inside.
07:20 Being a visual artist as well,
07:24 we are taught that you work in three,
07:26 so we're going to put three of the beet roots down,
07:33 and then we're going to take a little more of the sauce,
07:39 place it over and then a little of the ricotta.
07:46 Put on top.
07:53 And there you have it.
07:56 This is beet ravioli fit for a king or a queen.
08:00 This is Evita Tezano with A Taste of Paradise,
08:03 and remember to live life fresh.
08:15 No messing, just dressing, that's what I'm talking about.
08:18 I'm tired on messing around with all these other dressings.
08:21 We're going to make one that is phenomenal.
08:23 I mean, it's just awesome 'cause a lot of times people,
08:27 when they get into like dressings and stuff like that,
08:30 you know, those are the things that give you,
08:31 like the extra little kick on your salad
08:33 or with your veggies or different items
08:36 and you get that kick,
08:37 but at the same time you get kickback, why?
08:39 Because a lot of times we end up with these dressings
08:42 that causes like major problems.
08:44 You know, what I'm talking about.
08:45 You know, some of our dressings are loaded with oil and stuff
08:47 which adds on extra blessing.
08:49 You know what I mean?
08:50 We never say anybody is fat or skinny,
08:51 some are just over blessed and some are under blessed.
08:54 So by using some of these dressings
08:56 that you find out there,
08:57 you find that because they have such a high,
09:00 you know, their base is oil.
09:02 Let us remember that oil is 100% fat.
09:05 I know people who eat good food and stuff
09:07 but that one dressing has so much calories in it,
09:11 that all of the good food that they just ate
09:13 it's like negated, you know what I mean?
09:15 Or people who are exercising all the time,
09:16 but then they have this big huge salad,
09:18 but what do they douse it with?
09:20 They douse it with a ton of dressing.
09:22 So the oil is causing out people
09:23 to add on extra blessings, and what are some other things?
09:28 Sometimes they have so many ingredients in these dressings,
09:31 you end up, some people have fish up in their dressing.
09:33 You know, I'm talking about those anchovies.
09:35 And so, there's so many things,
09:37 one in particular is the vinegar.
09:39 We talked about this over and over,
09:40 y'all gonna be like,
09:41 "Nyse, I'm tired of hearing about that vinegar,
09:43 you already said.
09:44 It's only good for cleaning outside,
09:46 not cleaning inside."
09:48 And so that is another thing that ends up in our dressings.
09:51 So today we want to look at
09:52 how we can make a really good dressing,
09:54 I call it the terrific tahini dressing.
09:56 You'll see that here a little bit short,
09:58 a little bit later here.
10:00 But we're going to look at that
10:01 and we gonna look at the positives of it
10:03 and what is actually doing for us.
10:05 So now we can add dressings to our food
10:07 that actually tastes good and is good for us.
10:10 But I don't just want to make a dressing for us today,
10:12 I want to probably have something to dip it in,
10:14 you know, some veggies and different items.
10:18 And I was just looking
10:19 as I was shopping at the supermarket
10:21 the other day and of course,
10:22 you all know what I think is the king of all,
10:25 king of all veggies.
10:27 I consider the artichoke.
10:30 Yes, yes, here it is. Y'all tired of seeing this.
10:32 Y'all like, I'm tired of artichoke.
10:34 We already got the point, Nyse.
10:35 We understand it's the king of veggies no more."
10:38 But actually some people have been emailing me
10:41 and calling me and they're like,
10:42 how do you prepare?
10:43 Sort of first season,
10:45 I will share with people how they can roast it.
10:46 The second time I showed you
10:47 how you can make a recipe out of it,
10:49 like a soup or with rice or something of that nature.
10:53 Today, I'm going to show you the easiest way to make this.
10:56 This thing is like such a breeze.
10:58 And matter of fact, it's not even a recipe,
11:00 that's how easy it is to make.
11:01 So I'm going to show you that,
11:03 but I wanted to show you also
11:05 how it is related to other veggies and fruits.
11:07 We know that this is good
11:09 for like almost every organ of the body.
11:10 So throughout you are going to see a program
11:12 where we'll institute and show you how to make nopal.
11:16 Okay, this is nopal, as you see I've been digging in it.
11:19 I've been cutting off the thorns and stuff.
11:20 This is nopal,
11:22 one of the highest sources of fiber there in veggies.
11:27 This thing is amazing.
11:28 It's very good for people who have diabetes.
11:31 It has been shown, the studies has been shown
11:32 that those who eat this nopal or make a salad out of it,
11:36 you know, we'll do some more recipes with this,
11:38 those who eat it and have diabetes,
11:40 it has been shown to decrease your blood sugars
11:43 by almost 17 to 40%.
11:45 So if somebody's blood sugars is like at, let's say 200,
11:50 okay, and it decreases it by 20%
11:53 then that means your number could drop
11:55 all the way down to like a 160.
11:57 So I say this one here is dangerously good for you.
12:00 It is a cactus, okay, but not that kind of danger.
12:03 It's dangerous because,
12:04 sometimes they may pull your sugar down
12:06 if you're not checking every day
12:07 and you don't know where you're at
12:09 with your medication it may go too low.
12:11 So let your doctor know some of the things
12:12 that you are doing here as well,
12:14 but one of the things that we're going to do,
12:16 also I call this, I call these the three helpful friends.
12:20 You know what I mean?
12:21 You remember Daniel and three Hebrew boys?
12:23 So I'm gonna call these the three Hebrew veggies
12:25 if that makes any sense.
12:26 We got artichoke, we got nopal and our last one here,
12:30 asparagus.
12:31 Asparagus, have you ever noticed,
12:33 look closely here at them,
12:35 all of them have like little spikes and crowns at the top,
12:38 even the asparagus.
12:40 These are veggies you want to keep in your house.
12:43 Do not play around.
12:45 Make sure you buy them and use them.
12:47 Asparagus is phenomenal for you.
12:50 The nopal we found is dangerously good for you
12:53 and, you know, my best favorite is the king of all veggies.
12:56 And a matter of fact, I'm gonna show you
12:57 how to do just dish this up real quick.
12:59 We don't even need a recipe for it, literally.
13:01 All you need is like a little pot,
13:03 a knife because people say, "Oh, it's too complicated,
13:06 I don't know what to do.
13:08 Should I remove, you know, the stems of it?"
13:11 And a matter of fact you can.
13:12 You can just remove a couple of those items
13:14 and this is just the artichoke.
13:15 So you don't, you could just jot this down yourself.
13:19 You just remove the outside of it.
13:22 Okay, so we are moving that and just a couple, okay,
13:26 not too much because this is where the money is, all right.
13:29 And then you take that, you put that on a cutting board
13:32 and all you need to do is cut off the crown, okay.
13:34 All we're going to do is cut off the what?
13:36 The crown and here it is, as simple as that.
13:39 Make sure you have a really good sharp knife.
13:42 Cut off the crown as you see.
13:44 I even have some water boiling over here.
13:47 Cut off the crown.
13:49 Look how beautiful that is there
13:51 as well they got the different colors,
13:53 also you all can see that.
13:55 Man, this thing is good.
13:57 We're going to get to the heart of the situation in a minute.
14:00 Then what you do is you cut off,
14:01 bring that there and cut off just a little bit of the stem,
14:04 but now people always ask what do I do?
14:07 Do I throw all of this stuff away?
14:09 This is good stuff here, okay.
14:11 So we don't throw this away.
14:12 I'm going to show you what you need to do.
14:14 All you do, and matter of fact, I made that one for you all.
14:17 I'm going to do this one more time.
14:19 One more time so I have nobody ever say,
14:22 I don't know how to make it.
14:23 Okay, let me just turn down the stove a little bit.
14:26 All right, there we go.
14:28 All right. I'm going to turn that down.
14:31 I have my water boiling there.
14:33 I'm going to do it one more time.
14:34 So you remove just a couple, just a couple of the outside.
14:39 Then what are we going to do again?
14:40 We're going to cut the crown.
14:42 So I make it two because the first one is for you,
14:44 the second one is to me.
14:45 All right.
14:47 Cut that off again, you get just a little bit.
14:49 You only want to cut off about a inch or so.
14:52 You'll see that they're just a little bit and you see that.
14:54 So now we have our two,
14:56 only one thing I'm missing is I'm finished
14:58 cutting of this stem, you cut off the stem.
15:00 Just not too much though, only a little part if you can.
15:03 Take a quick look at that.
15:05 All right, not too much. All of this stuff is good.
15:08 This is where all vitamins and minerals comes in.
15:12 And now you take this, all right.
15:14 So follow me over to a nice pot of boiling water.
15:18 We're going to take that
15:19 and we've got to put the face down just like that.
15:22 Let me see if I get my fryer on.
15:24 All right,
15:26 like this thing is so simple, anybody can do it,
15:29 but don't stop there, hold it, keep an eye on that pot,
15:32 you know, why?
15:34 Everybody else is coming in here.
15:35 So I'm going to put the rest of those in there
15:37 because they're all good.
15:39 Of course, make sure that with your artichoke,
15:40 you wash it properly before you do this.
15:43 You put that all in there,
15:45 you let that boil but I need some salt.
15:48 Take a little bit of salt.
15:50 Put a little bit of salt in there.
15:52 Oops, get that rolling.
15:54 Okay, then we're going to take a little lemon,
15:56 we gonna take the lemon, don't worry,
15:58 it's not another recipe.
15:59 This is so simple.
16:01 All right, and we're going to squeeze a little bit of that
16:05 if I could get any out of here.
16:07 Just a little bit of lemon juice, done deal.
16:10 Then we're going to cover that
16:12 and we're going to let that cook there
16:13 for about five to ten minutes.
16:15 All right, it's so easy,
16:17 we didn't even put up a recipe for that.
16:21 Any questions? Good.
16:22 If not, we're going to continue here.
16:24 So that was that.
16:25 That's going to be ready before we even done yet.
16:27 Now we're going to get to our favorite, our favorite.
16:29 What is it called?
16:30 "The Terrific Tahini" and check out this recipe here.
16:34 Really simple and easy. No messin', just dressin'.
16:37 All you need is:
16:51 That's it, that is so easy.
16:53 This thing is dangerously tasty for you,
16:55 that's why I said it's terrific tahini,
16:58 and I'll show you how to do it here.
16:59 You just take one little cup there
17:01 and you mix up all of those ingredients.
17:03 Let me talk about this tahini.
17:05 Oh, wow, this thing is like 100% sesame.
17:09 Now, when you think of calcium,
17:11 you usually think of milk
17:13 or this or greens or something like that.
17:15 One of the highest sources of edible calcium.
17:18 And matter of fact, you can even talk about like a seafood,
17:21 not per se seafood, I'm talking about the shells,
17:24 those are 100% percent calcium
17:25 but nobody's going to eat that, right?
17:27 But we're talking about sesame.
17:28 Sesame is loaded,
17:30 loaded with calcium and so what is tahini?
17:34 It's like sesame butter pretty much, right?
17:37 A lot of times I go to retirement resorts.
17:39 Do y'all know retirement resorts?
17:41 We don't call them nursing home,
17:42 we call them retirement resorts because they don't do anything.
17:45 They're like, "This is not a retirement,
17:47 this is a nursing home."
17:48 I said, look, when was the last time you cook some food?
17:50 They said, it's been a while.
17:52 I say, well, this is a resort
17:54 'cause when you go to resorts as you my artichoke here,
17:57 they're puffing and huffing away there.
17:59 When you go to resort, you don't cook.
18:01 I say, when was the last time you clean?
18:02 "Oh, no, we don't clean either."
18:04 And everything is taken care of for you.
18:06 So I said this is a resort.
18:08 Now, when I go there,
18:10 everybody usually has a question about what problem.
18:13 They have a question about osteoporosis, bone weakness,
18:16 you know, brittleness
18:17 and all of these items and watch this.
18:20 They say, "What can we do?
18:21 In one hand they have a soda can
18:23 and in next hand they have a calcium pill."
18:25 I said, number one take that soda, put it down.
18:27 Put it down. Why?
18:29 Because, soda, one of the main ingredients in,
18:31 it's called phosphoric acid.
18:32 Say that with me,
18:34 phosphoric acid and phosphorous,
18:37 it pulls the calcium out of the bones.
18:41 So the more you drink the weaker the bones get.
18:43 So I say put that down.
18:44 Number two, that calcium supplement.
18:46 Did your doctor put you on it?
18:48 "No, somebody told me it was good."
18:50 And I said, well,
18:51 if your doctor didn't put you on it, put it down.
18:53 You see 'cause if the doctor puts you on that calcium,
18:55 we would never tell you not to do what the doctor says,
18:57 so this is your little rule of thumb,
18:59 always follow doctor's orders, you know.
19:01 So that's the key here,
19:03 and let them know what you're doing.
19:04 I said if not, then you can try some what?
19:06 Some tahini.
19:08 Tahini, it is fantastic, your dressing.
19:10 Can you imagine your dressing being booming, booming, booming
19:14 or very high in what?
19:15 Calcium. So we have the tahini here.
19:18 You can try it by yourself,
19:19 it's a little bitter as you know.
19:22 Then we'll take some of that garlic,
19:24 okay, so we just minced up some garlic
19:25 and we put that in there,
19:27 then we're going to take some Bragg's liquid aminos.
19:29 We're going to pour that.
19:31 Let's say I don't have Bragg's liquid amino,
19:32 just go ahead and use what?
19:35 We're going to go ahead and just use some salt
19:37 and then some lemon juice,
19:39 some lemon juice with that as well.
19:41 So you gonna mix these items up here.
19:45 You're going to have to whip it there nicely.
19:48 And if you can get that going,
19:51 and also what you want to do is add,
19:53 no, it's not per se recipe
19:55 but add just a little,
19:56 a little bit of water, just a tad,
19:58 it's not going to hurt nobody.
20:00 All right, just a little water to get that consistency nice.
20:03 So it becomes like a nice little cream.
20:05 This thing is terrific
20:06 and the terrific things in life you have to work for.
20:09 So you mix that up.
20:10 Oh, man, I can actually, literally smell it.
20:12 This thing smells good. I don't know if you all.
20:14 Can you smell it over here? No, not quite.
20:16 All right, so you mix it up nicely.
20:19 Now, it just depends what consistency you want.
20:22 If you want to do it like a dip,
20:23 like a super power pack dip, then you can do it like this.
20:26 If you want it as a dressing,
20:27 then you just probably add a little bit more water,
20:30 if you like it more sharp,
20:32 and you like that vinegary taste or flavor,
20:34 then what do you do? You add more lemon juice.
20:37 And so you mix it up nicely
20:39 and now we have our terrific tahini dressing,
20:45 terrific tahini dressing.
20:46 There it is, done deal. Take a look at that.
20:49 This thing is nice and nice and creamy as you see here,
20:53 nice and creamy,
20:54 a lot of people enjoy that as well.
20:56 So we have our garlic.
20:58 So this thing is good for our calcium,
20:59 good for the bones.
21:00 You got to be strong.
21:02 Everybody, show me a little flex.
21:03 Then it's also going to be good
21:04 because of the garlic and stuff.
21:06 Garlic helps to lower your blood pressure gently.
21:09 So a lot of people truly, truly enjoy that
21:11 and then a Bragg's liquid aminos
21:13 which adds a little bit of that,
21:14 you know, soy saucy, salty savory flavor,
21:18 and if you don't have that, no problem,
21:19 you just add some salt in his place
21:21 with the lemon juice.
21:22 So done deal,
21:24 but we're not just going to eat the dressing alone
21:26 because I got my artichokes getting ready over there,
21:28 but we're going to make some nice roasted asparagus.
21:32 Remember, we showed you the three,
21:33 we showed you the artichoke, what else did we show you?
21:36 We showed you the nopal.
21:38 See, nopal right here, artichoke, nopal,
21:41 and now we're going to make some roasted asparagus.
21:44 This thing is good for you,
21:46 and I'm gonna show you this recipe,
21:48 then I'll tell you what it's about.
21:49 Roasted asparagus. All you need is:
22:03 Yes, sea salt to taste. As simple as that.
22:06 I think you all can easily knock that out,
22:09 that's a piece of cake.
22:10 Let me go over here.
22:11 I'm going to double check
22:13 and see how my artichoke is going,
22:14 I'm going to get the fire going as well for my asparagus.
22:15 You see the artichokes?
22:17 Look at that, that's nice, right there.
22:19 What you want to do is allow that
22:20 till it gets brown.
22:22 Okay.
22:23 So let me just flip that,
22:24 make sure it's cooking properly.
22:26 All right, nice and this thing is little hot there.
22:29 And you are going to boil it till it gets nice and brown,
22:31 okay.
22:33 This is like the easiest thing for us to do.
22:35 Anybody can do that with their eyes close.
22:38 Just don't burn yourself, all right?
22:39 So, now I'm gonna get the fire going for my other recipe here.
22:45 All right, so I'm going to roast up some asparagus.
22:47 I'm gonna take my asparagus.
22:49 I'm going to put that in a pan here nicely.
22:51 Asparagus is awesome,
22:53 this thing is good for those
22:55 who are looking to balance their blessings,
22:56 balance their blessings.
22:58 So I have the asparagus there,
22:59 I'm going to take just a little bit of the olive oil
23:01 as we talked about.
23:02 You got to pour that lightly on there.
23:04 Remember, we don't want too much oil
23:06 because oil is 100% what?
23:08 Fat, okay.
23:09 But we need a little bit of fat in diet,
23:11 but you just don't want to put too much.
23:12 So if you can roast it or something, then you can try,
23:15 you can do that as well.
23:16 We just don't want you out there
23:18 in a back barbequing it
23:19 and adding all kind of burnt carbons
23:21 through it because, you know, when you barbecue item,
23:22 you have to burn something in order to make it.
23:25 That's why smoked foods or those items there,
23:28 many people ensure
23:29 that they increase in the carcinogenic
23:31 because the nitrosamines
23:32 or not per se the nitrates and nitrites,
23:35 all of those things there may cause problems
23:37 so even if you eat smoked tofu, take it easy
23:40 because the smoking process
23:42 is probably not the most healthful.
23:43 I know, we don't walk around smoking in general but,
23:46 so we don't want anything to be smoked also.
23:48 So we get that going.
23:50 We're going to take some nice garlic, some minced garlic.
23:53 We're gonna pour that over there
23:55 and get that flavor.
23:56 Oh, man, this is gonna be good.
23:58 The whole place is gonna be smelling.
24:00 Let me go ahead and mix that in there properly.
24:04 So we get those going.
24:06 Okay, you don't want to do it too much,
24:08 just till it's nice and tender.
24:10 Let me get some salt over that.
24:13 Oh, man, fantastic, fantastic. Enjoy yourself.
24:18 Asparagus, let me talk about this asparagus here real quick
24:20 'cause I know you all are like, "What is this brother doing?
24:23 He's just making asparagus and artichoke and stuff."
24:26 Asparagus is very good to balance the blessings.
24:29 Meaning, those who would like to lose or like weight
24:33 and stuff like that, asparagus is good
24:34 because it's very low in calories.
24:37 So it has a low caloric entity.
24:39 Those who have kidney problems, is very good
24:41 'cause it actually stimulates the kidneys.
24:43 You've heard of nephritis
24:44 which is the inflammation there in the kidneys.
24:46 Hey, asparagus is good for that,
24:48 so everybody can enjoy this one here.
24:51 What else is it good for? Good for the skin.
24:53 So you can do a special program.
24:54 Tell no body, it's called so fresh and so clean.
24:57 And how do you become so fresh and so clean?
24:59 Number one you have to watch the things
25:00 that you're putting in and then number two,
25:02 use some, what?
25:04 Asparagus which helps to, sorry,
25:06 cleanse and purify the blood and the system.
25:09 So now your face can be nice and clean.
25:12 I hope mine is nice and clean.
25:13 I should take a look in a mirror here, right?
25:15 And so that's what, that is good for awesome.
25:18 So a lot of people enjoy that and that's why if you notice,
25:22 a lot of diets, what do they want you to put in it?
25:24 They want you to put asparagus, asparagus.
25:27 So that's the asparagus with the garlic.
25:30 Man, normally you have to go to healthy gourmet restaurant
25:34 to get this going, but, man,
25:36 now you can do it yourself at home
25:39 for a fraction, a fraction of the cost.
25:42 So don't walk by those asparagus any more, please,
25:45 they're actually very, very good for you.
25:48 So that's going. My artichoke is going.
25:51 And then I'm gonna show you here
25:53 how to put these all together in a second.
25:57 Look at that, look at that.
25:59 And you don't want to do it too much, now,
26:01 you want to get it till it's nice
26:03 and if I could stick my hand.
26:04 Oh, yeah, it's almost there, nice and kind of tender.
26:08 Okay.
26:09 Sometimes people cook the stuff to death.
26:12 You all know what I'm talking about.
26:13 We do a program for greens and stuff.
26:15 Sometimes we cook it till it, it's not even green anymore.
26:18 And so what we wanna do is
26:20 just cook it just till it's right.
26:21 Okay. So keep your eye out for that.
26:24 Okay, almost ready.
26:28 Oh, man, these are good.
26:30 Also, another thing that you can do.
26:34 You have friends that stop coming over,
26:36 you just dish this up, you'll look like gourmet chef.
26:39 You take those nice asparagus and put that on a side,
26:42 you should watch it, you take rice,
26:43 just cook some brown rice,
26:45 put the asparagus on the side of it.
26:46 They're like, wow,
26:48 where did you learn how to cook?
26:49 You just tell them, Taste of Paradise,
26:51 Dare to Dream Network, all right.
26:52 You don't ever have to mention my name,
26:53 just say A Taste of Paradise that you know watch it.
26:55 Just by putting it on our side
26:56 it brings that gourmet look to it,
26:59 and then when it's nice and tender,
27:01 not too soft, you know,
27:02 'cause sometimes the people cooking
27:04 and it's just like all tired.
27:05 You have asparagus that's fallen asleep on you,
27:07 that's just too much.
27:08 You want to get till it's nice and tender,
27:09 still have that green crispy look to it
27:11 and then our artichoke, artichoke is almost ready,
27:14 it's pretty much ready.
27:16 So I'm going to pull that out here real quick
27:18 to show you because I want, oh, you see that.
27:21 Take a look at this. Take a look.
27:23 Take a look real quick.
27:25 Watch how easy that fork goes in it.
27:27 You see how easy it goes in there.
27:28 So that is a sign
27:30 that the artichoke is pretty much ready.
27:32 So you take that, you pour that there
27:34 and you eat this just like that.
27:38 So you take this little part,
27:39 see that little part right there.
27:40 See that white part, take a look real quick
27:42 'cause I'm about to get down here and get,
27:44 so you see that?
27:45 You want to eat this part of it out,
27:47 you want to work your way on that till it's done.
27:49 And then I have a finished product here
27:51 what your asparagus should look like
27:53 with your tahini dressing.
27:55 Go ahead, have a good time. Enjoy yourself.
27:58 Enjoy yourself. This is gonna be terrific.


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Revised 2017-03-23