Taste of Paradise

Margarita Pizza

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno

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Series Code: TOP

Program Code: TOP000058


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 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. My name is Evita Tezeno.
00:34 And I have a special surprise for you guys.
00:38 I have my friend joining me today.
00:42 Hey, what's going on, Evita, doing all right?
00:46 I'm great.
00:47 Man, good to be here. Good to be here.
00:49 Finally I get to jump on the first,
00:52 the first part of Taste of Paradise.
00:54 Evita, you know, I traveled all over the world
00:56 and everybody is always telling me.
00:57 Oh, man, we love your program and the program is so good.
01:00 And I'm like, yeah,
01:01 which one of my recipes do you like?
01:03 And they're like, well, that lady on national,
01:05 she just make some good stuff.
01:06 And I'm like, yeah, which one did I make that you like?
01:08 Well, she made this.
01:09 And I'm like, okay, is there any other than that?
01:11 Well, she made this.
01:13 And so I said, you know what,
01:14 all the hype and rage was about Evita.
01:16 So I said, you know, I need to go
01:18 and see what's going on 'cause by the time,
01:20 I get on the set as you see in the program
01:22 she's out of here.
01:24 So now I said, "Let me come myself
01:25 and see what's going on here"
01:27 'cause they like A Taste of Paradise,
01:28 not 'cause of me but 'cause of Evita Tezeno.
01:30 No, they like it because of both of us.
01:32 There it is, there it is.
01:33 So now we just have,
01:35 I guess the best of both worlds here so,
01:36 I'm gonna come and hang out a little bit
01:38 and learn, you know, me, I always like to throw
01:40 something on a pan or an oven
01:42 but Evita, you like to live life what?
01:44 Fresh. Yes, yes. Live life fresh.
01:46 So let's just go ahead and see what's going on.
01:48 What you got stored up for us today?
01:50 I'm making a pizza.
01:51 Now, you know, I like all kind of different pizzas
01:54 but I'm making a margarita pizza
01:56 and what makes it a margarita pizza is the basal.
01:59 So... Hold on.
02:00 Let's call our time out real quick.
02:02 Now, you're talking about pizza here.
02:04 Yeah.
02:05 Now, you know, my dad is a Italian,
02:06 my mom, she's from Trinidad.
02:08 It's the whole mix up, mix up.
02:09 You're making a pizza so I have a little idea
02:12 about pizza but a margarita like marga...
02:15 Not a drink. Oh...
02:16 That yeah, yeah but it's gonna be a raw pizza
02:20 with the basal, and ricotta, and fresh tomatoes, amazing.
02:25 What a raw pizza, well, all of it is good stuff now.
02:28 She is about to take this thing to the next level.
02:30 So I have to see what's going on
02:31 'cause, you know, when we make pizza,
02:33 we put it in a oven, a raw pizza.
02:35 Yes, we're using a dehydrator for the crust this time.
02:37 Okay, okay. Well, I'm here to learn.
02:39 I'm gonna get my little notepad
02:40 and start or do I have to help out?
02:42 You have to help out. All right.
02:43 That's why you're here. There it is. There it is.
02:45 So we're gonna go with the crust first.
02:47 Okay, so we'll make a crust.
02:48 Yeah. The crust is the key.
02:49 Ingredients for the crust.
03:25 Wow!
03:27 Now you know the key to pizza,
03:29 you know, it's the sauce as well
03:30 but it's also that crust,
03:32 you know, they got that thing crust,
03:33 they got this crust and that crust
03:35 but now you're doing a crust that's actually raw.
03:36 Yes. And it's gluten free also.
03:38 Gluten free? Yes.
03:39 Everybody is going crazy about,
03:40 oh, gluten this and gluten that and stuff like that...
03:42 There are so many people that can't,
03:44 you know, consume wheat are gluten products.
03:47 This is true.
03:48 So this is a gluten free and it's fabulous.
03:52 There it is, gluten free,
03:54 and what are some of the items that we have there?
03:56 The buckwheat. Buckwheat.
03:57 Yeah, this is buckwheat.
03:59 And buckwheat is a grain...
04:01 Okay.
04:02 But it doesn't have any gluten.
04:05 And it's awesome.
04:06 Okay, good news 'cause, you know,
04:08 it's the unique special grain almost like a fruit.
04:11 It's like a fruit. Mm-hmm, it's like a fruit.
04:13 You know, and it's class with, you know,
04:15 some people look it as a grain
04:16 so buckwheat is phenomenal also they say that
04:18 it's good for women like post menopausal women.
04:20 Mm-hm. I don't say menopause.
04:22 I called those tropical moments,
04:23 you know, one second they get a warm breeze
04:26 and a next second is a cool breeze.
04:28 I say, I'm not in trouble, I'm here talking with Evita.
04:30 So it's very good for them and heart issues as well.
04:34 Exactly. It's exactly, sunflower seeds.
04:36 Sunflower seed is crucial. Yes.
04:38 All right, we load it up with some vitamin E here.
04:40 I usually use that in, I make grandma's nut loaf
04:43 and I do sunflower seeds as we all know
04:47 sun flower seed is phenomenal for the skin
04:50 and so everybody want to take care of their skin and stuff.
04:53 And go for the heart... Exactly.
04:54 You got that double tandem there.
04:55 You got the buckwheat, the sun flower seeds.
04:57 And...
04:59 Onions. Crucial.
05:01 Mm-hmm. Make flavor.
05:03 If you don't have onions, I don't know what you'll have.
05:05 Onions are phenomenal.
05:06 And garlic. And the garlic.
05:08 You know, it's not Italian without any garlic going.
05:10 This is vital.
05:12 Just don't talk to me after this, right.
05:14 You know what I mean.
05:15 We got the basal. Okay.
05:17 Mm-hmm.
05:18 And rosemary.
05:21 And usually we will put this stuff in a sauce
05:24 but this is actually going into the...
05:26 In the pizza crust. In the crust.
05:28 Now to make the liquid go... Okay.
05:30 We're using the water from the sun dried tomatoes.
05:33 Okay, so you got some sun dried tomatoes so...
05:34 So that tomatoes so you use the water.
05:36 We have sun dried tomatoes here.
05:37 All right. But we have the water.
05:39 And that gives it more flavor than just using water.
05:41 Wow! Yes.
05:43 So you took it to the next level.
05:44 You see, 'cause me normally, I will just put in some water
05:46 and stuff like that but she actually took the water
05:48 from the sun dried tomatoes.
05:51 Sun dried tomatoes are one of my favorite.
05:53 I like it and especially if it's not in oil and stuff.
05:55 Yes. But now we have that in...
05:56 Well, this is just without the oil
05:57 and this has just been soaked overnight.
05:59 So now the water as you do that, the water from that,
06:02 you brought those dry and then you just...
06:03 Yeah, they're soaked overnight.
06:05 Okay, so they're just soaked overnight
06:06 and then you can actually use
06:08 that water right back in the recipe.
06:10 And believe it or not, the water is also good
06:13 if you have a soy intolerance,
06:15 it's good to use in place of Braggs.
06:17 What?
06:19 Yes. Time out.
06:20 You see I came to learn but I'm learning too much now
06:22 'cause a lot of people use Braggs
06:24 and stuff like that and so instead of that,
06:26 you can actually use the water from the sun dried tomatoes.
06:30 Do we add a little salt or something like that?
06:32 You put just a little extra salt in it.
06:33 So hallelujah, I already learned something in today
06:36 because everybody is like, oh, some people, you know,
06:38 concerned about the Braggs and all these different items.
06:40 Well, now we can just use that. Exactly.
06:42 And then it's the done deal. Exactly.
06:43 Say no more. Exactly.
06:45 Now we have the olive oil. Okay.
06:47 Salt. Okay.
06:49 And this is the secret ingredient, this is like a egg.
06:54 So this is soaked golden flaxseed.
06:59 Flaxseed, yes, so that's gonna give us
07:02 some binding power there, so you already soaked that.
07:04 Mm-hmm. Flaxseeds is very good.
07:06 I also use that, it is like a egg replacer.
07:08 Exactly, exactly.
07:09 So you just put that in this recipe and it's a done deal.
07:11 And then we grind it up.
07:15 And we're gonna have to,
07:16 it takes a little time to mix all it up.
07:18 Okay.
07:24 Okay.
07:33 So we're gonna go ahead
07:34 and do till it's like a creamy paste...
07:36 Yeah, like a creamy paste. Or like a dough or...
07:38 Yeah, it's gonna look doughy.
07:39 And it's good. Okay.
07:41 I like it a little chunky but it's good.
07:44 All right, so it's just that consistency.
07:46 Now it's not gonna be like dough, dough
07:48 like, you know, how it...
07:49 You're not gonna roll it. No...
07:51 Okay. We can't roll it out.
07:52 It's gonna be almost like a cookie dough kind of...
07:56 Like a cookie dough. Yeah, like a cookie dough...
07:58 All right.
08:01 Like, I say drop cookies.
08:03 You know how you make the drop cookies?
08:04 Drop cookies, long time ago if anybody remember...
08:06 Long time ago.
08:08 In like season one we did a special thing
08:11 with carob or cookie, we said, hot drop carob chips,
08:15 you know, so this is gonna be a nice,
08:17 little cookie dough here.
08:18 Yeah.
08:20 Now we're not gonna use oven today.
08:22 No oven? Oh, mercy.
08:24 You see that thing behind us. Hey.
08:26 Yes, it's a dehydrator.
08:29 It looks like a little bit like a oven but...
08:31 Yes.
08:32 Now you see the oven is crucial
08:34 usually for pizza when we make it.
08:36 Right.
08:37 But you're gonna do it without, using the dehydrator.
08:39 Yes, yes. Okay.
08:40 We're using this and we just take this
08:43 and spread this out like so. Okay.
08:45 While you do that, I'm just gonna swing over here
08:47 and help you clean up a little bit...
08:49 Okay. I get my hands dirty.
08:50 At least I can say I helped her make it.
08:53 So when people say, oh, that recipe was good.
08:54 I say, yes, the recipe we did. Yes, yes, yes.
09:00 All right. So...
09:02 Let me grab that here for you. Okay.
09:04 There you go. And we just spread this out.
09:08 So you just spread that out there.
09:10 Mm-hmm.
09:11 In a circular to make it look like a pizza.
09:15 Wow!
09:16 To be honest this is actually like a meal in itself.
09:18 Yes, it is.
09:20 Because you put the sunflower seeds,
09:22 you have the flaxseed in there.
09:23 We'll talk about that a little later.
09:25 Mm-hmm.
09:26 The buckwheat there, it's very nutritious.
09:28 Mm-hmm.
09:30 As we were talking about for people who are
09:31 looking to do gluten free items,
09:34 and so you just lay it out there
09:36 and this is gonna be our crust.
09:38 So instead of going ahead and, you know,
09:41 how we do it with the pizza here, you know,
09:42 we roll the pizza and we get that dough going and stuff,
09:45 you just basically just...
09:48 Don't let me find out, you're doing Italian here.
09:51 No.
09:52 But you just do it your own way.
09:53 But okay, reach inside and get the finish product.
09:55 Okay, so we'll take this...
09:57 Yes and we're gonna put this in the dehydrator.
09:59 All right. Yeah.
10:00 Okay. This is the heavy hitter here.
10:03 So I'll put this in the dehydrator here.
10:04 Yes.
10:06 Okay and I'll scoop by on another side of this.
10:08 Yes.
10:09 And this is what the finish product will look like.
10:11 Mm-hmm. That's the finish product.
10:12 Wow! This is a...
10:15 It's, now it's not pizza, pizza dough.
10:18 But it's coming close, coming close.
10:19 It's coming close and I dehydrated it
10:21 a little bit too much so that's what,
10:23 but it still gonna be good.
10:25 Hey, when I get my pizza, I'd say, look,
10:27 make sure it's well done, you know what I mean,
10:29 I want a little bit crispy there.
10:30 Excellent, excellent. Yeah.
10:32 So for the next recipe, we're gonna do the ricotta cheese.
10:34 Okay.
10:35 Now this is the cheese that will go,
10:36 is this like the sauce or whatever,
10:38 so is this like the tomato sauce?
10:40 No, it's...
10:41 The marinara comes after that but we're gonna do
10:42 a ricotta cheese kind of...
10:44 Okay. A cashew ricotta cheese.
10:46 Watch it now, you've seen now the key here
10:48 for these recipes is the cheese.
10:50 Exactly.
10:52 So if your cheese is tight, then everything else is good.
10:54 Now you know what I mean by tights,
10:55 if it tastes good...
10:56 Then this is crucial, we're gonna do ricotta cheese
10:59 but a cashew ricotta cheese 'cause we're keeping it,
11:02 you know, healthy here, wanna taste of paradise,
11:05 and what's that recipe?
11:07 Okay.
11:08 Ingredients for the ricotta cashew cheese are:
11:26 Mercy, mercy, this thing sounds serious, this is,
11:30 this is taking pizza to the next level.
11:32 Oh, yeah, that's what why we had to do these.
11:34 I didn't know, I didn't know
11:35 they get down in Louisiana making pizza like this.
11:38 Well, actually I'm from Port Arthur, Texas,
11:40 but it's 45 minutes from Louisiana.
11:43 And all my family... Mine's well be, huh.
11:44 Yeah, yeah.
11:46 So we'll start off with cashews.
11:47 Okay.
11:48 Now these cashews has been soaked overnight.
11:51 And the reason why we soak nuts in the raw food,
11:54 kind of genre is we take a little fat off of it
11:57 when you soak it.
11:59 And you throw away the water.
12:02 So you take a little bit fat 'cause, you know,
12:04 nuts are little fatty.
12:05 Right. Also it makes it little...
12:06 Or they just have cup of extra blessing.
12:08 Yeah, yeah, yeah.
12:09 I've been eating quite a bit of nuts lately.
12:11 Yeah, amen, amen. So...
12:12 And it also makes it creamier...
12:14 Okay, so soft.
12:16 'Cause of softness, the softness in this.
12:17 And I think that will be good,
12:18 you know, if anybody doesn't have like a really
12:20 strong blender or something like that.
12:21 Yes, exactly.
12:22 And you can soak your nuts overnight
12:24 and then by tomorrow you run that water off or something.
12:26 Then you can blend and it blends much easier
12:28 'cause it's creamier now.
12:30 Yes, yes. Very nice, okay.
12:31 And then we'd put a little water
12:33 just for extra encouragement.
12:34 Come on now.
12:36 We all need a little extra encouragement.
12:38 We have your olive oil, and we're using onion powder
12:41 because instead of using onions
12:43 because the onions have a strong flavor.
12:45 Oh, yeah, onions don't play around.
12:47 Yes, so we're using for a milder flavor
12:49 we'll use the onion powder.
12:51 This is onion powder.
12:52 And the nutritional yeast makes it cheesy.
12:53 Okay.
12:55 Which you know is high in B vitamins.
12:56 Come on now, we got to have it.
12:57 You know, they're always picking on the vegetarian
12:59 or the vegan and stuff,
13:01 oh, you're missing on vitamin B12, and this and that.
13:03 Yes. Well, we got it.
13:05 We have that covered, all right.
13:06 Exactly. So that's, that's done deal.
13:07 It's covered in our cheese, it's covered in the crust,
13:10 it's covered in everything.
13:12 Everything. Everything.
13:13 So there's no shortage.
13:14 Now, I'm using Himalayan pink salt
13:16 because regular salt has the mineral is bleached.
13:19 So I use the colored salt 'cause it has more mineral.
13:23 Mm-hmm.
13:24 Yeah, remember, she said, she's from Texas,
13:26 so she know she has the money with the oil in, right?
13:29 But that's good, the Himalayan is probably
13:32 one of the best salts out there
13:33 because of minerals and items
13:36 that it has there, so excellent.
13:38 Exactly. Lemon juice.
13:39 And the lemon juice. Fresh lemon juice.
13:41 Come on now. Yeah, we squeeze it fresh, yes.
13:44 And they're squeezing up in store.
13:46 Yes, yes, yes.
13:47 And we can't forget the garlic.
13:49 Yeah, of course, garlic has to be...
13:51 Garlic is, I think one of the most crucial items here
13:53 beside tomato in a pizza, you know,
13:55 and it actually really brings that out as well.
13:57 So we're gonna blend it...
13:59 Yeah, we're gonna just blend it up until it's really creamy.
14:05 And it has a ricotta cheese look.
14:10 See, it has that kind of ricotta cheese look.
14:13 Okay.
14:15 We're gonna blend it just a little bit more
14:16 for a little more creaminess.
14:18 Yeah, that ricotta cheese, they're kind of whitish.
14:21 Half-whitish. Yes.
14:32 So that's ready and we're gonna put it in a bowl
14:36 and we're gonna get ready for our next recipe.
14:38 We're gonna make marinara sauce first.
14:40 Okay, so real quick, we have this ricotta now.
14:42 We're using this ricotta instead of the other one there.
14:45 I know, the other ricotta cheese tastes good
14:47 and we all enjoy it but it's also gonna come
14:50 with a lot of extra blessings because of the fat and stuff.
14:52 And also like people who are dealing with allergies
14:54 and stuff what they realize
14:56 a lot of that is related sometimes to milk...
14:58 Exactly. And just in a milk.
14:59 So ricotta cheese, like we'll always ask people.
15:01 Hey, do you drink milk? No, I don't drink milk.
15:04 Okay, great, do you use ice-cream?
15:06 Well, may be. Well, that is made from milk.
15:08 Exactly.
15:09 And a lot of people if they didn't use ice-cream,
15:10 we say well, do you eat lasagna?
15:12 And they're like, yeah, of course.
15:13 Then what goes into that lasagna
15:15 that makes it really good?
15:16 The ricotta cheese, and so obviously
15:18 that ricotta cheese there is made from milk.
15:21 So now there's no excuse that you can have your own healthy
15:24 lasagna or your fabulous margarita pizza here today.
15:28 Because you can make that from scratch
15:29 just using the cashews and the nutritional yeast
15:33 and some of the flavorings that
15:34 really take it to the next level.
15:36 So we have the cheese but, you know,
15:37 a pizza is not a pizza if we don't have some, what Evita?
15:42 Marinara. So marinara sauce...
15:43 Exactly.
15:45 I have to step in here little bit.
15:46 And, you know, we...
15:47 Kind of your Italian background.
15:49 Of course, you know, we love that sauce.
15:51 The key is in the sauce.
15:53 Now we do have a good crust and we have some good cheese
15:55 but if you don't have a good sauce
15:56 then we're way off here.
15:59 Exactly.
16:00 So we got to make some good marinara sauce
16:01 and I hope you all don't mind, I'm hanging out here.
16:04 So don't be expecting us to break
16:05 and then Nyse Collins would come.
16:07 This is Evita here today and I'm gonna hang out with her.
16:09 So we're gonna go through our next recipe here
16:12 and it's the marinara sauce.
16:13 You know, I love this.
16:15 So we got to take a look at this one.
16:16 The phenomenal marinara for the margarita pizza sauce.
16:20 All you need is:
16:51 Whoo, man, Evita you're working me hard here.
16:54 But that's why you're here.
16:55 I came for pizza, you got me cleaning here.
16:57 Well, she surely knows how to put people to work.
17:00 But now we got the marinara sauce going, yeah?
17:03 Yes, yes. Okay, so here we go.
17:06 So we're gonna use this food processor again.
17:09 So it's vital for you to have a nice little food processor
17:12 especially when you're doing some of these raw recipes,
17:14 now why is it crucial for us
17:16 to have that what blends things up and chop it up...
17:20 Yeah, instead of like a blender purees it
17:24 but this kind of imagine that that...
17:27 Come on now. Yeah, it's not as puree.
17:29 Right, right. So it's not like a...
17:31 A creamy...
17:33 Like we'll end up having like a marinara smoothie
17:36 or something like that or...
17:37 Yes, exactly, exactly. Ricotta smoothie.
17:38 So it's crucial to have this food processor.
17:42 So breaking up so it still has that texture and that
17:44 consistency that we will need there.
17:46 Exactly, exactly.
17:47 All right I know people big into the smoothie thing,
17:49 I don't think they're that big into it,
17:50 you have a ricotta smoothie.
17:52 All right so now we'll make that marinara sauce.
17:56 Yes, and we'll start off with sun dried tomatoes
17:58 that's been soaked in.
17:59 Man, sun dried is one of my favorite.
18:01 One of my favorite, I can sit down and eat them all day.
18:05 This is good stuff here. I'm getting hungry.
18:08 And we want to keep this water
18:10 because this water is good for other recipes.
18:13 Okay. Mm-hmm.
18:14 So we have that, it's about what, two...?
18:16 That's about two cups. Two cups, all right.
18:18 So you get over, let's go a little extra just in case.
18:21 Yes, yes.
18:23 And then we're gonna have our roma tomatoes
18:24 that we're just kind of chopping up
18:26 to help the process of the food processor.
18:29 Very nice, so we have the roma now.
18:31 We notice we'll loaded up with tomato
18:33 say this is the key to making a good sauce,
18:35 I know some people will go into store
18:37 and buy these items but you can go ahead
18:40 and make some of these sauces yourself
18:42 and the best thing about it, you know,
18:44 exactly what went into it,
18:45 you can get that flavor just how you like it.
18:47 I can't stand sometimes when people makes something
18:49 and they are like, "I don't like the store bought on."
18:51 So I'm like, so why are you buying it?
18:53 You know what I mean... Exactly.
18:55 Exactly. Why are you using it
18:56 when you can make your own? And so this is the simple way
18:59 to make a nice marinara sauce,
19:01 then what are we throwing now else in there?
19:02 Red bell peppers.
19:04 Oh, red bell pepper is phenomenal.
19:06 You know, something that's really crucial
19:08 about that is vitamin C, when we think of vitamin C,
19:11 everybody thinks of what normally, like a...
19:13 Oranges. Orange or something like that.
19:15 Lemons.
19:16 Do you know a red bell, sweet red bell pepper,
19:18 you know, it has almost four times
19:21 amount of vitamin C than an orange.
19:24 Really?
19:25 Yeah, so cold and flu season come around,
19:26 I'm gonna be chewing on some red bell peppers.
19:29 So red bell pepper is good.
19:30 Not the green ones, not the orange or the yellow
19:32 or the pink, whatever but the red ones
19:34 there is very high in...
19:35 And then we're gonna first send
19:37 a little bit of encouragement and a little Italian flavor.
19:41 A little extra blessing there.
19:42 A little extra blessing, we're gonna put a little olive oil.
19:44 All right.
19:45 And so we're gonna mix it up a little bit to get it started.
19:57 Okay. Very nice.
19:58 It's coming together. It's real thick and chunky.
20:00 So we have... Oh, this is...
20:02 Fresh oregano... This is where the money is.
20:05 It's even green but this is the stuff
20:07 and it's always good to do the fresh one.
20:09 Fresh basal. Mm-hmm.
20:11 Mm-hmm.
20:13 And garlic... You got to have the garlic.
20:16 Garlic is vital, you know, and if people stay tuned,
20:19 we're gonna make some simple home remedies,
20:21 I'm using the garlic as well.
20:22 Wonderful, wonderful.
20:24 So eat your medicine, eat your medicine.
20:25 Exactly. All right.
20:26 I'm not gonna use that much salt.
20:28 We're gonna use just a little bit,
20:29 a pinch of salt here because...
20:31 Just to taste. Just to taste.
20:33 And just a little sweetness with the date,
20:36 and this is a Medjool date.
20:38 Okay. Okay. So you got to have the dates?
20:40 Yes.
20:41 Now that sauce because a lot of times
20:43 when we have that sauce it has that like,
20:44 nice little sweet flavor to it there.
20:46 Yeah.
20:47 And normally they would add a regular sauce,
20:49 they will just put sugar in there.
20:50 There is no excuse,
20:52 so they're talking about, are they trying to kill us?
20:53 Well, do it yourself and we can put some dates in there.
20:56 Mm-hmm. Yeah.
20:57 Man, this thing is power packed.
20:58 Exactly.
21:00 And so we're gonna blend it again.
21:01 Blend it all up.
21:15 And then we are ready for...
21:17 That's it. Yeah, that's it.
21:19 That's it. You know, 'cause normally...
21:21 I just want to make sure that every thing is mixed in...
21:22 You got everything chopped that in there...
21:24 Yeah, chopped up really well. Yeah...
21:25 So it's gonna be more of a heartier marinara sauce.
21:27 Very heartier...
21:28 Not, not your typical... No.
21:29 You know, watered down type stuff.
21:31 Right 'cause we're gonna spread this.
21:32 So we want it a little thick.
21:34 So we can, so it has a little, a little thickness to it.
21:37 Okay. All right, so excellent.
21:39 So we've the marinara sauce, we did the ricotta cheese.
21:40 Yeah.
21:42 We got the crust going. Mm-hmm.
21:44 And is that it, do we start building
21:46 these things together or what's the next thing?
21:48 We've one more topping.
21:49 One more step? Mm-hmm. One more step.
21:50 We have parmesan cheese.
21:52 We got to have the parmesan cheese.
21:53 Yeah.
21:55 You're playing games if you don't have the parmesan cheese.
21:56 Is that? So we have the ricotta cheese.
21:58 We have that, we have the sauce,
21:59 we have all it is and now, you know,
22:00 when you make a pizza, it's gonna take
22:02 some steps here, all right?
22:03 Mm-hmm. So we're gonna make the...
22:05 Parmesan cheese.
22:06 Parmesan cheese, so what's that recipe.
22:07 Okay, the recipe for the parmesan cheese is:
22:19 Is that Himalayan salt?
22:21 Let's do it. Mm-hmm. Okay.
22:22 Man, man, Evita, I think,
22:24 I thought I came to learn about pizza.
22:26 I think you just wanna me to come on
22:28 and wash dishes here, huh?
22:29 Hey, I need help.
22:30 That's all right, that's all right.
22:32 So this is crucial though, everybody.
22:34 When making this stuff,
22:35 make sure you have some help in the kitchen.
22:37 Yes.
22:38 Because it's gonna take a little process here.
22:40 But the good news is because now it's a nice raw recipe,
22:44 when you're done, you're done,
22:45 you know, not gonna wait and,
22:47 you know, for a pizza, is it okay?
22:49 Is it bubbling? You know how it is.
22:50 Yes, right. This is a done deal.
22:52 So we have that, we did the marinara...
22:55 Mm-hmm. And no we're gonna...
22:56 We did the ricotta cheese.
22:57 And now we're gonna make the parmesan.
22:59 Exactly. Let's go.
23:01 Exactly.
23:02 We have cashews, these have not been soaked.
23:04 Okay.
23:05 Because we want a sprinkle kind of parmesan cheese.
23:08 That's right. Yeah, right, right.
23:09 And you can't come up with
23:11 parmesan sauce or something like that...
23:14 No. So, so, it's gonna...
23:16 So we're using cashews... It's gonna be dry.
23:17 Mm-hmm. Mm-hmm.
23:19 And we're using the yeast flakes
23:20 'cause yeast flakes makes things cheesy.
23:21 Yes. Mm-hmm.
23:23 So if you want less cheesy, less yeast flake,
23:26 more cheesy, more yeast flakes.
23:27 Exactly. All right.
23:28 Nutritional yeast flakes now?
23:30 Yes, onion powder. Okay.
23:31 And cheese is not cheese without a little salt.
23:34 I'm telling you, have you ever tried like low sodium cheese?
23:37 I mean, it is like the worst thing I've ever done.
23:39 It's like, you're just eating fat or whatever.
23:42 The reason why cheese tastes so good
23:44 is because of the salt content, sodium content that is in it.
23:47 So this is why we encourage people to start making
23:49 their own cheese so they can know
23:51 how much salt has gone into it.
23:52 Exactly.
23:53 We're just gonna do the same thing again?
23:55 Yup.
24:03 And look at that.
24:05 Done deal, so we have our nice little parmesan.
24:07 Yeah, our parmesan sprinkles.
24:09 We're gonna just do it a little bit more
24:11 'cause we got a little more chunk,
24:12 just a little bit more.
24:14 Okay. Now we're ready to build.
24:16 So you want to do it to all of the cashews
24:17 that have been broken up...
24:19 The cashews have been broken up.
24:20 Almost like a powdery type. Exactly. Yes.
24:22 Man, there is no excuse to be buying now that parmesan.
24:24 The reason why it also tastes so good
24:26 is 'cause it's been there for so long.
24:29 It's like the most fermented cheese out there.
24:32 Exactly.
24:33 So now we can avoid it just by doing it ourselves.
24:36 So that one is dried,
24:37 so I don't have to clean it that much.
24:39 No, you don't have to clean it.
24:40 So let's get this out of the way.
24:41 All right, let me move this? Yes.
24:43 Okay. Okay.
24:45 So with our pizza crust... So we have the crust.
24:48 Yes, we start off with the ricotta cheese and we...
24:52 Oh, very nice. We just spread it out.
24:55 Man, this thing is power pack here.
24:57 Because that crust alone could be almost a meal in itself.
25:01 Now we have this ricotta cheese
25:03 that we're gonna spread out there.
25:05 Exactly. All right.
25:06 And a couple of my friends, they don't dehydrate
25:10 the bread as much and they use it for sandwiches.
25:14 You can use it for a sandwich.
25:16 Mm-hmm. Okay.
25:17 That's one of the plus and it's gluten free.
25:20 So we're just gonna use a lot of them.
25:23 Look at that. Mm-hmm.
25:24 So now we have our ricotta cheese there.
25:26 Mm-hmm.
25:28 And that goes on first, you know,
25:29 that's a little unusual.
25:31 Usually is the marinara
25:32 but we're gonna do things differently.
25:33 We're gonna use... Okay.
25:35 That's how we do, we mix it up in the raw kitchen.
25:37 We don't do everything traditional.
25:39 Okay, very nice.
25:40 So you have that going there.
25:42 And then we're gonna put the marinara on, on top of it.
25:45 Okay, so let me grab that for you,
25:46 you get your marinara going.
25:48 Okay, okay. Yeah.
25:49 Okay.
25:50 We're not gonna use it all of it,
25:52 so we're just gonna put...
25:53 You may watch out, I may take a little sample here.
25:54 But I'm gonna be patient. I'm gonna be patient.
25:57 So basically what we're doing is building the pizza now...
25:59 Exactly.
26:01 So we got the ricotta going on,
26:02 we have the marinara going on right after.
26:05 Have mercy and I don't have to wait
26:07 for this thing to cook any...
26:08 No.
26:10 Because it's already a done deal.
26:11 It's already done.
26:13 We just have to build it. Okay so we're building it.
26:16 So we have the first one was, which was the crust,
26:18 the ricotta, now the marinara and then...
26:22 And now we have extra for, extra later on.
26:25 That's right, I can, you can even make your own lasagna
26:28 out of this stuff.
26:29 This is, and you basically followed the same principle.
26:31 Exactly.
26:32 And how we do that raw as you build that there?
26:34 Yeah, and now we're putting
26:37 just straight basal leaves on top of it.
26:40 Oh, you see, she caught me off guard,
26:42 as I was looking over I saw a spinach there.
26:44 No, these are basal leaves.
26:46 Can I help out a little bit there?
26:48 Yes, you can. All right.
26:49 So we have the basal going on. Mm-hmm.
26:52 As you see I'm trying to get this thing rolling quick
26:54 and I'm getting hungry,
26:55 the basal has that beautiful smell too
26:57 and what's the next layer? The next layer, fresh tomatoes.
27:01 All right. Mm-hmm.
27:03 Tomatoes, tomatoes. And we're just gonna...
27:04 Let me just grab a couple there.
27:06 I'll just decorate my side.
27:09 And then we get that going, so we got the tomatoes
27:12 and what else?
27:14 Last that the last step here 'cause I'm getting hungry.
27:18 Okay.
27:19 Now I have a little time to eat here.
27:20 Yes. And still what?
27:22 The parmesan? No.
27:25 The Italian seasoning in it... The Italian seasoning.
27:27 And then while you do that
27:29 I'll just grab some of the parmesan here.
27:31 I hope you take a look at this y'all
27:32 because it about to go down.
27:34 As we see here, as she's pouring that there...
27:37 Mm-hmm.
27:38 I'm gonna go ahead and put the parmesan...
27:40 Parmesan on.
27:41 Oh, Mama Mia, look at this.
27:44 And then basically it's pretty much of what?
27:46 It's a done deal.
27:48 No cooking. It is a done deal.
27:49 This is why this is valuable
27:50 and I think that's why we shall all enjoy it.
27:52 Yes.
27:53 And have a good time, a complete meal.
27:55 And what do you always say, Evita?
27:56 We need to, what? Live life fresh.
27:58 There it is. Mm-hmm.


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Revised 2016-11-07