Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000059
|
00:01 Have you ever wondered exactly how to prepare healthy food
00:04 that actually tastes good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and yours truly Nyse Collins show you just how to do it 00:10 and give you something better, A Taste of Paradise. 00:32 Welcome to A Taste of Paradise. 00:34 My name is Evita Tezeno and, you know, 00:37 I have a great recipe, but I need some help 00:40 and I have my friend, Nyse Collins, 00:43 today helping me out in the kitchen. 00:46 Amen, amen. Evita, what's going on? 00:48 Nyse, you got a haircut. 00:50 Oh, well, you see what happened was, 00:53 you know, I had to take it down a little bit, you know, 00:56 Taste of Paradise has just been blowing up, 00:57 people have been calling us all across the globe. 01:00 Yes. 01:01 And I can't keep up, no time for fixing hair and stuff. 01:03 If I'm gonna mirror more than 30 seconds 01:05 something ain't right. 01:07 You know, what I mean? 01:08 So I went ahead, I just took it all off hair and I said, 01:11 you know, let me just focus and give a hamper. 01:13 You notice as I've been traveling, 01:15 everybody has been talking about the show 01:16 and how good it is, and all that stuff. 01:18 And I keep asking them which one of recipes they make? 01:20 And they never make none of my recipes, 01:22 they only talk about Evita's recipes. 01:24 So I said, let me come here, let me come in a little early, 01:27 matter of fact, I cancel my part, I cancel my part, 01:30 we're gonna focus on what Evita is doing here 01:32 'cause she is doing something good. 01:33 She is trying to help us to live a fresh lifestyle, 01:36 you know, inside and outside and so, I figured out, I said, 01:41 let me come and hangout here a little bit. 01:43 I heard you've been making some really good food, 01:45 some pizzas, some raw stuff, you know that, you know, 01:47 and literally there is no such thing as a raw pizza, 01:50 but Evita is breaking the trend here 01:52 and showing us some simple ways 01:54 on how we can make these things and healthfully as well. 01:57 Yes. 01:58 So I am truly excited and it look like 02:00 we're gonna have something sweet here today. 02:02 Yes. You know, we all like desserts. 02:04 We all do, we all do. 02:06 What's one of your favorite desserts 02:07 that you like? 02:09 Well, I make this amazing cranberry torte and you had it. 02:12 You remember, yeah. 02:14 Yeah, that day was dangerously good for me. 02:16 I mean, that was very tasty and healthful 02:19 and you're making also another dessert today as well. 02:21 I am making cookies. 02:22 Wait a second. Yes. 02:24 Evita, that doesn't even sound right. 02:27 Now somebody who tells us to live life fresh 02:30 is making a cookie. 02:31 Now, you know, a root word, Evita, of cookie. 02:34 Sugar. All right, all right, sugar. 02:36 But is this C-O-O-K? 02:39 Cook, oh, yeah. Now, you see, she is busted. 02:42 We got her, we got her. Evita is cooking a cookie. 02:45 No, no, no, of course, it's a raw cookie. 02:47 It's a raw cookie, it's gonna be dehydrated. 02:48 But, you use... 02:49 Okay, so she just dehydrate it a little bit. 02:51 'cause you know when I think of cookies cook... 02:53 Yeah, in the oven. But you're doing it raw. 02:55 Yes. So, fantastic. 02:56 But this is gonna be done at a low temperature 02:58 like 110 degrees in a dehydrator, so... 03:01 Okay, so it's not breaking anything up 03:03 and still saving all of the vitamins and minerals 03:06 and stuff like that. Exactly. 03:08 Now, just if you don't mind real quick. 03:10 When doing this raw foods, what are some of the benefits, 03:12 I am sure you shared it before with other people 03:14 but I need to hangout on your show a little bit more. 03:17 Now why we're doing some of these items 03:18 in raw per se? When you heat... 03:20 Yeah, when you heat food... Okay. 03:22 You kill the enzymes. All right. 03:23 So you're preserving the enzymes 03:26 when you do it raw. 03:28 Okay, Okay. 03:29 And you keep all the nutrients intact. 03:31 Okay. All right. Yes. 03:32 Now you see why Evita is so smart 03:34 because she is keeping all her nutrients intact here, 03:36 mine is, you know, destroying them a little bit 03:39 but praise the Lord, 03:40 we find a nice little balance here, 03:42 and I thank you so much for having me on the show, 03:44 where we can make some of these cookies. 03:46 Now, what kind of cookies are these? 03:47 These are oatmeal cherry cookies. 03:51 The raw ones though? The raw oatmeal. 03:53 And you're using oatmeal but you said, 03:57 you're gonna do it from scratch, you know? 03:58 Yeah, I am using oat groats. 03:59 Oat groats and this is valuable because a lot of times people, 04:04 they don't realize that oatmeal 04:06 it actually comes from oat groat. 04:09 And when it grows, there's something very similar 04:12 to that of, it looks like a rice, 04:13 it looks like a whole grain. 04:15 It's basically a wheat. 04:16 you remember in our shows throughout we've been talking 04:18 about how each grain should have about three parts to it, 04:21 you know, the fiber, the bran, then you have the endosperm 04:25 which is the white part 04:26 and at the bottom you have that germ, 04:28 you know, many time they process 04:29 and they rip the germ off and they take the fiber off 04:32 and they take the germ and they put it in a glass jar 04:34 and then they take that fiber, 04:35 add a little bit of sugar to it 04:36 and put it in a box called as wheat bran, 04:39 wheat bran flakes and they say 04:41 always get your what, your fiber in... 04:42 Your fiber in. 04:43 And then they take the germ off and put it in a glass jar 04:46 and then they always say, 04:47 add your wheat germ to the bran flakes 04:51 and I am like, why don't you just keep it all together. 04:53 Yeah, it doesn't make any sense. 04:55 I mean, it's great thing so, 04:56 you're taking us back to the basics here today 04:59 of using the oat groats, 05:01 and we set up a little something here. 05:04 A lot of people don't realize what a oat groat looks like, 05:06 okay. 05:08 When we think of oats, we think of this right here, 05:10 you see that's what is known as a rolled oat, you see, 05:12 they squished up here for you so that's a rolled oat, 05:16 they rolled it out for you. 05:18 So yeah, it cooks a little bit different, 05:20 but if you notice here and here 05:22 this is what is known as a oat groat, 05:23 this is how it's actually grown. 05:25 Exactly and what the oat, the oat flakes are steamed, 05:30 they steam this and then they put a roller through it. 05:33 Come on now, so somebody is teaching us today here. 05:36 Yeah. 05:38 You know, you know, because a lot of people say, 05:39 "Oh I eat my oat, rolled oats" and they say, "I eat it raw." 05:43 But it's actually still been... 05:45 - Cooked. - Cooked a little bit. 05:46 It's been steamed. 05:47 Because if you just try to squish this little oat groat, 05:49 you see the oat groat almost look like, 05:51 right here we have that brown rice, right. 05:53 So it almost look like a big brown rice. 05:55 This is the huge brown rice. 05:56 If you just squish that there, 05:58 it will probably turn into a flour or something... 05:59 Yeah, right. 06:00 So they have to heat it as you mentioned. 06:02 They steam it. They steam it a little bit. 06:03 So that makes it what, a little soft. 06:04 Yeah, and then they steam rolled it. 06:07 They rolled it. 06:09 They drive right over 06:10 that's what we see on the highway and stuff. 06:11 So that's your oatmeal. 06:13 Not that per se wrong with that I guess it, 06:16 it helps with the cooking time. 06:17 And what else, 06:19 so then they also have that steel-cut stuff. 06:21 Yes, now that's this and they just chop it up. 06:26 So watch this. 06:27 So they doesn't steam it 06:28 and then they chop it up for you, 06:30 that's steel-cut. 06:31 Yeah, steel cut. 06:33 They don't chop, they don't steam the steel-cut. 06:35 It's just this grain and they just chop it up. 06:37 Right, so they take that 06:38 and then they just chop that up here. 06:39 So that may be an option as well. 06:41 It's a little better. It's a little better. 06:42 Okay, so you can, you can use different ones here. 06:44 So we have the brown rice and you see the oat groat 06:47 looks similar to that of the brown rice. 06:48 What we have here is also, buckwheat. 06:50 You know, many times people will say it's a grain 06:53 or whatever, it's actually like a seed of a fruit 06:55 but they fall into that. 06:56 They put it into like similar categories there 06:58 with the grain. 06:59 Now all of these are vital. 07:01 Now these are the healthy grains for you 07:03 or as you said the seed, the seed of the fruit 07:06 and this is very good for diabetics also. 07:08 It's very good. 07:09 Because as we see, it releases the sugar, 07:13 you know, the endosperm, 07:15 it releases that glucose slowly but surely, 07:17 so then a diabetic, 07:18 their blood sugars will increase a little bit 07:20 and then 3-4 hours then it will come down again. 07:22 But when you use a refined grain like white rice 07:26 or white flour something like that 07:28 because it doesn't have that fiber 07:29 when it go through digestion, 07:31 what happens, Evita, it just goes. 07:32 And it shoots up and then in about hour or two 07:35 what happens, it comes crashing back down. 07:38 So who knew that these cookies will be actually helpful 07:41 however in a recipe 07:42 and we'll look at that in a little while here. 07:44 We do have some sweetness here and so a diabetic, 07:47 you may have to just take it easy a little bit 07:49 because we're gonna use z some dates 07:51 which is very high in the glycemic index as well. 07:53 So the oats is phenomenal. 07:56 We have the oat groat. 07:57 We have rolled oats and steel cut oats 07:59 and so there's so many different types of it. 08:02 Evita may even make up her own oat or something like that. 08:05 Yeah. 08:06 So you have some of these items. 08:08 So this is gonna go into our recipe today 08:11 and so what is it called the raw? 08:14 It's raw oatmeal cherry cookies. 08:19 Raw oatmeal cherry cookies. 08:22 All right, that's a mouthful and literally, 08:25 literally and so let's take a look 08:27 at that recipe that you're gonna make here 08:30 of the raw oatmeal... 08:31 Cherry cookies. Cherry cookies. 08:33 Here it is. 09:15 And this is gonna make our raw oatmeal and cherry... 09:18 Cookie. 09:20 Cookies, so you see, 09:21 we see the word the cookies in her mind. 09:22 There it is. 09:24 So where do we start with this recipe here? 09:25 Well, I wanted to show the people 09:27 how you take the oat groats to a flour 09:30 because this is kind of like a coarsely grain flour. 09:32 Okay, Okay. 09:34 So the oat groats in its big form 09:35 that may take few hours to cook. 09:37 Yes. 09:39 So what we can do is as you said 09:41 you're gonna show us how to break that down a little bit 09:43 so we're gonna make that oat groat flour. 09:44 Now you can do it. 09:45 Yeah, if you're doing a large amount, 09:47 you could do it in your blender... 09:49 Yeah, all right. 09:50 But I have a little coffee grinder here 09:52 to just show a little small amount. 09:53 Okay, excellent, 09:54 so we're gonna take this and grind. 09:56 Yeah. Just put a little in here. 09:57 Let me just move this stuff out of the way. 09:59 Okay. All right. 10:00 And then we just put that on, we're gonna zip it. 10:03 Just like that. Really chop off. 10:09 And it turns into a coarsely grained flour. 10:13 Wow. 10:16 Literally no need to go to the store 10:19 and like buy flour any more. 10:20 If you get it in its natural form, 10:22 you just go ahead 10:23 and you just grind it up real quick. 10:25 And anybody where, they can get that at a local super market 10:29 or something like that, this small little device. 10:31 Yeah, at the department store. 10:33 Department store? Yeah. 10:36 And you just grind it up. 10:37 Just real simple. 10:38 And so now we have our oat groat flour. 10:43 Oat groat flour to make our... 10:44 I'll take that for you, 10:46 to make our oatmeal cookies here. 10:47 Yes. 10:49 I had to do something in here, 10:50 you know what I mean, I talk all the time so. 10:52 I forgot to coarsely grind the almonds. 10:56 So we're gonna do that really quick. 10:58 Hey, when we're in the kitchen, anytime is good time to do it. 11:01 So I'm just gonna put it in here 11:03 and just we're gonna just whistle real quickly. 11:05 Okay. 11:06 Just pop. 11:12 Okay, they're still chunky but they went fine. 11:14 So you chop that up a little bit. 11:16 Chop it a little bit more. 11:17 All right, so we chop it up a little bit more. 11:18 Yeah. 11:24 Okay. 11:25 Watch it, you're making bits over there, Evita, 11:27 I don't know if you're cooking 11:29 or you're making it loose it in the kitchen here. 11:31 So we have the almonds there. 11:32 Now, we don't want to do it too long 11:34 'cause then it will probably turn into almond flour. 11:36 All right, we're doing oat flour today... 11:37 We still want it chunky. 11:39 Not almond flour. 11:40 We want it chunky. 11:42 So we have the almonds 11:43 and almonds are phenomenal for many individuals. 11:46 It's very good for the bones 11:48 actually when they look at some of the comparisons there, 11:51 they show that almond is, almond milk is just as good. 11:54 It has quite a bit of vitamins 11:56 and minerals as even regular cow's milk. 11:58 Also the almonds 12:00 they're very good for the nervous system, 12:01 they help to invigorate and stimulate the brain, 12:04 you know what I mean, so we can be as smart as Evita. 12:06 You're right. 12:07 And so almonds is good for that, 12:10 also it's very good 12:12 'cause it helps to lower the cholesterol, 12:14 you know, so a lot of individuals 12:16 who have like high cholesterol 12:17 and while the key is of course to find out 12:19 what is causing that cholesterol to do what? 12:21 Go up. 12:22 So if we can eliminate 12:23 what's causing that cholesterol to go up, 12:25 whether it'd be stress or whether it'd be like, 12:27 you know, different things on a diet, 12:28 that's why we want you all to cook 12:30 with the recipes that we're making 12:32 'cause they're cholesterol free. 12:34 And so once we get that out, then you can use almonds, 12:37 you can make the almond milk, 12:38 you just add some water in a blender, 12:40 you can make cookies. 12:42 Who knew that cookies, raw oatmeal cranberry... 12:45 No, cherry. 12:46 Oops, sorry... Our raw oatmeal cherry. 12:49 Something, something an apple cookies 12:51 but actually, will actually be good. 12:53 Look at me, I'm already getting dizzy 12:55 how tasty this thing is gonna be. 12:57 All right, so... 12:58 So we're using our whole apples... 12:59 Okay. So the whole apple. 13:01 As the base. 13:02 And I'm going to kind of quart them, 13:05 just cut them up. 13:07 All right, so we're gonna chop up the apples. 13:08 You know what they say, "a apple a day 13:10 will keeps disease away." 13:12 We don't want to keep the doctor away, all right. 13:14 No, we want to keep disease away. 13:16 'Cause it's good to go get yourself checked out and stuff 13:18 but now if you start eating a little bit more apples, 13:20 then we could keep the disease away 13:21 and when you go to visit the doctor, 13:23 the doctor will say, hey, whatever you're doing, 13:24 keep doing it, teach me, 13:26 teach me how I can do that as well. 13:28 All right, so we have... 13:29 we're gonna chop up those apples there. 13:31 Man, I'll tell you a little secret. 13:33 Okay. 13:34 A little secret, those nice little cores there. 13:36 Yes. 13:37 When I used to eat the apple, 13:38 I used to actually eat the whole thing 13:40 a long time ago, 13:41 I'm putting out my business here. 13:42 Okay. 13:44 I used to think that if we ate the apple seed, 13:45 it will go down and make a nice little tree, 13:47 and I will be, I will live forever. 13:48 You know what I mean. 13:49 So it's so funny, I was on the plane other day 13:51 and I was eating 13:52 and the flight attendant keep coming by 13:54 and she's like you want me to throw away the core. 13:56 I am like, no this is mine. 13:58 And I ate it all and she was like what is that? 14:01 She says, are you hungry, would you like some more food? 14:03 I said, no that's just how I ate it. 14:05 I do the same thing. 14:06 Look at that, so... 14:08 Because there's a lot of fiber in here. 14:09 Fiber as well. 14:10 Fiber as well. 14:12 And one person said the seeds have cyanide in it. 14:13 I said, well, they used it as medicine, 14:15 so I'm gonna eat my medicine now. 14:16 You know what I mean. Exactly. Exactly. 14:17 So we're going to take this 14:20 and we're going to grate it up. 14:22 We're just going to drop that in there. 14:26 All right. 14:32 Load it up in there. 14:35 And this is cool. 14:37 I like this, because you don't ever have to wash the thing. 14:39 It's all gonna... 14:40 it's gonna all get together anyway, 14:42 so just keep it moving. 14:43 Exactly. 14:44 A lot of times, people don't like to make recipes 14:46 because it takes too much cooking 14:48 and this and that. 14:50 But that's why I'm on this show 14:51 because I cook, 14:53 but if I can make it fast, I'm gonna do that. 14:55 Exactly. 14:57 And this is really quick... 14:58 the only thing that takes time is the dehydration. 15:01 Okay. 15:03 Well, they say, you eat fast food, 15:05 you live a fast life. 15:07 Here today going tonight. 15:08 If you eat slow food, you live forever. 15:11 There it is, so. 15:12 And we want to live forever. 15:16 Okay. 15:17 We got them grated up, 15:18 so we gonna take this out. Done deal. 15:20 Let me get a little piece right here... 15:21 All right, 15:22 I don't know but I want to lay it around it. 15:25 So we also did it with the skin a lot of time, 15:27 fiber... Exactly, good fiber. 15:28 A lot of vitamins and minerals 15:30 are actually stored in the skin. 15:31 So what you do is you just wash up nice 15:33 and properly. 15:34 Sometimes they have little fruit spray, 15:36 I know everybody is concerned about, 15:37 oh pesticides... Exactly. 15:38 And this and that. 15:40 Look, if you're really concerned, 15:41 grow your own tree. Exactly. 15:42 Don't complain 15:44 and if you don't have a tree yet, 15:45 it's gonna take a little while, then what you can do 15:46 you can use some of those fruit sprays 15:48 to clean that off nicely. 15:49 But may I eat the skin? Yeah. 15:51 You ready for this? Yeah. 15:52 I know people say, well, it's too rough going in. 15:54 There's a little tip here. 15:55 If you eat something and it's rough. 15:57 If it goes in rough, it normally comes out soft. 16:02 You made that sound delicious there. 16:05 Well, and if you eat something softly, 16:07 it usually doesn't come out or it comes out rough. 16:09 So I know we're trying to cook here today. 16:10 Were not gonna talk about digestion one on one. 16:13 But make sure you get some good fiber 16:15 and just wash it properly as well. 16:18 Okay, so we went ahead and we, what do we do here? 16:20 We grated it up. 16:22 We grated it up. Okay. 16:23 So now we have our medjool dates. 16:25 Medjool? Yes. 16:27 Watch it now. 16:28 And they have been pitted. 16:30 Very nice. 16:31 And soaked, makes them softer. 16:33 So they'd been pitted and soaked. 16:35 Yeah, because normally in the stores you'll see them 16:37 and they're little rough and tough and stuff like that. 16:39 I was actually in the Middle East. 16:40 I mean, these dates you know, as we had them. 16:43 They were literally melting in your mouth, 16:45 forget about those little chocolate candies and stuff, 16:48 they talk about melting in your mouth. 16:49 The dates over there 16:50 were literally melting in my mouth. 16:52 I'm like what happened to the dates 16:53 by the time they got to the States, 16:54 I guess the travel time, they got harder and stale. 16:56 But don't worry we have access to the hard ones. 16:59 So what do you do, you just pit it 17:01 and you just soak it. 17:02 Soak them and it makes it, you see how soft they are. 17:04 Oh, yeah. Yeah... 17:05 It's actually looking like it's melting already there. 17:07 Yeah. 17:09 Some people even use that 17:10 to make a nice little paste out of it. 17:12 You can put that instead of jelly and stuff, 17:15 you can keep that on your bread as well. 17:17 So I just mix this up together 17:20 and make it into a paste. 17:23 All right. 17:30 That's it, so we're making some headway here. 17:32 We made that into a paste just real quick 17:34 as you were talking about those dates. 17:36 Now real quick for diabetics, 17:38 it's probably not something that is too recommended 17:40 that they use the dates 17:42 because it is very high, has a high glycemic index. 17:46 All right, so, I'm sorry about that. 17:48 But hurry up, and eat some good healthy grains. 17:50 Let's get our blood sugars back to normal 17:52 so we can enjoy the dates. Enjoy that. 17:54 So don't be eating all these dates 17:56 and then your blood sugar goes up 17:57 and you're like, oh Nyse said, 17:59 so don't say Nyse, say Evita, you know. 18:01 We don't want you to have trouble here, all right. 18:03 So just be careful, 18:04 there's just a little recommendation for people 18:06 dealing with the blood sugar issues there, all right. 18:08 So we have the dates, and what else we gonna have? 18:10 And then we have some agave. 18:11 Agave. Yeah. 18:13 Okay. 18:14 So that's a syrup, so... 18:15 That's a syrup, you can use honey. 18:17 You can use honey. Yeah. You can use honey. 18:18 I guess the honey has that flavor... 18:20 Yes. 18:21 And the thing, or what about maple syrup? 18:22 You can use maple syrup also. 18:24 Hey, look at that. 18:25 So you have all the options to do this. 18:27 Now we're doing the dates and the... 18:31 the syrup because normally remember 18:33 as Evita said in the beginning, 18:34 when we cook cookies, 18:36 one of the main ingredients 18:37 that we put is sugar. Is sugar. 18:38 So, now let's go with the all natural item. 18:40 Yes. 18:42 And the dates and the agave together kind of gives it 18:45 that kind of brown sugar kind of taste. 18:47 Hmm. 18:49 Watch it now. Yeah. 18:50 You know what she said, kind of like that brown sugar 18:52 because normally what brown sugar is only white sugar 18:54 and they throw some molasses. 18:55 It's a wolf in sheep clothing. 18:57 A wolf in sheep clothing. All right. 18:59 That's what it is. So stay away from that. 19:01 But you can use your own, your own natural one as well. 19:03 Yeah. 19:04 And a little salt to balance the sugar and the sweet. 19:07 Yes. 19:08 That's vital. Yeah. 19:09 Just do that all together. 19:14 You over here mixing. 19:16 Yes, we are, that's what we're doing. 19:17 All right. And then we put... 19:20 Now we get the oat groats going. 19:22 But this is the oat groat. 19:23 This is the oat groat flour. 19:24 Oat groat flour. 19:26 And we're making our batter. 19:27 This is where we're gonna make our batter. 19:33 You see it looks like cookie batter. 19:35 This is quite... 19:36 It's pretty amazing. 19:38 You can do this. This is really simple. 19:40 You can get it going. 19:46 Now... 19:49 Now, we're making some headway here, 19:50 it started to look like that, those cookie... 19:52 the cookie dough. Yeah. 19:54 Remember when you used to make the cookie dough, 19:56 you used to like, 19:57 why you're trying to make that cookies 19:58 you like take a little bite when mom is not looking us. 20:01 Exactly. Exactly. 20:02 You almost ate it raw. Exactly. 20:04 Well, now you can eat raw cookie dough 20:06 'cause this stuff is good. 20:07 If you wanted to. 20:09 And there's no eggs or anything. 20:11 So you don't have to worry about-- 20:13 Watch it now. 20:14 Yeah, you don't wanna get that... 20:16 what do we, we just have some apples 20:18 and some dates and... 20:20 A little bit of... Oat groats. 20:23 Oat groats and a couple of other items there, so. 20:25 Some almond extract. Okay. 20:28 Are we gonna need this? No, we are done with that. 20:29 All right. Let me do my job. 20:31 I'm the cleaning man today. 20:33 I forgot the almond extract so I'm just going to pour in 20:36 and just mix it up a little bit. 20:38 I forgot to put it in. 20:39 Oh, no, no, no, you didn't forget. 20:41 You just saved the best for last. 20:42 All right 20:44 Okay, we've got to take the almonds 20:45 and put it in there. 20:46 So now we will use that almond that we chopped up. 20:48 Yes. 20:49 I love nuts and cookies. 20:51 Look at that, it's crucial. 20:53 It's crucial that you have that there. 20:55 So you have the almonds, let's say didn't have almonds, 20:58 could they add like another nut or something? 20:59 They could use pecans. 21:01 They could use pecans, walnuts, or different nuts. 21:02 Walnuts, yeah. 21:04 Which is basically a nut of your choice if you want. 21:06 Yeah. Okay. 21:07 And you can leave the nuts out if you have a nut allergy. 21:10 This is true. 21:11 This is true. Yeah. 21:13 You can put maybe seeds as well. 21:14 Yeah, you put some sunflower seeds. 21:16 Look at that. 21:17 And then we have cherries. 21:20 Watch it now. 21:21 Now, you gotta tell them about cherries, 21:22 because you know cherries are secret. 21:25 A load of secret, 21:27 a lot of people don't eat cherries 21:28 but cherries are amazing. 21:30 It's good for arthritis. Okay. 21:31 Look, so cherry is fantastic for that. 21:34 Also like people who are looking 21:36 to balance their blessings. 21:37 You remember, we don't say anybody is fat or skinny... 21:39 We find that cherries is very good, 21:40 because it gives you that satisfaction, 21:42 it gives you that extra satisfaction early 21:44 so then you actually eat less. 21:46 So they use cherries a lot sometime in diet, 21:48 but we don't do diets, we just live the lifestyle. 21:50 So enjoy the cherries. 21:51 But normally you know that cherries are certain color. 21:54 These cherries... what happened to them? 21:56 These are bing cherries. 21:57 Bing? 21:59 Yeah, they have been dehydrated. 22:01 You know, like raisins dry. 22:03 And I soaked them. 22:05 So, when they dried they get dark. 22:08 Okay. 22:09 Yeah. Look at that. 22:11 So it doesn't mean that it's bad for you 22:12 anything like that. 22:14 Just like with the apricots there. 22:15 When they per se don't have the sulfur, 22:16 they get little dark and they dry, so... 22:18 And these are having a sulfur on it or sugar. 22:20 Dead as, this man, 22:21 this is the double, double whammy 22:23 Exactly. Exactly. 22:24 So, we'll just add that in. Yeah. 22:26 We just wanna add this in. 22:27 And if you soak them in a lot of water. 22:30 You want to keep this water, 22:31 because this water is an extra blessing. 22:34 Oh, man, that thing is nutritious. 22:36 It's almost like cherry juice as extract almost a little bit. 22:39 You could add this to juice or smoothies or whatever. 22:42 Let me show you what to do with that, 22:44 I'll just put that here and I'll pray. 22:47 And because have you seen 22:48 a price of the cherry extract in a store. 22:52 It's so expensive. 22:53 Have mercy, it was like $27 and the bottle was like this... 22:55 Yes. I'm like what. 22:56 Let me buy some cherries, and... 22:58 Dry cherries and you just soak it. 23:00 Or you can buy the dry cherries and soak it 23:02 and then you get that, 23:03 that nice little extract as well. 23:04 Exactly. Exactly. Okay. 23:06 So now we're going to do "oven". 23:12 'Cause it's like cookie. 23:13 All right, don't say it too loud, 23:15 they may even hear us. 23:16 But we gotta put that, get that rolling. 23:19 Is there a sheet here, let me just step back. 23:21 Yeah, let's see it. 23:22 All right. 23:23 So we'll take that in a deep hydrated sheet. 23:25 Let me just hold this one here 23:28 and get that going. 23:29 This is pretty nice, 23:31 so you won't burn yourself in a dehydrator. 23:33 No. Okay. 23:34 The sheets, this is made out of plastic, 23:35 so you're not going to... 23:38 Nobody would get hurt, 23:39 so even the kids can make this. 23:42 Yes. 23:43 And this is a good recipe for kids to do. 23:45 Yeah, because it's easy, simple 23:48 and I even see kids make this all by themselves. 23:51 Look at that, done deal. 23:53 So, moms make sure 23:54 you, you get the kids a nice little dehydrator, 23:57 they can do all the cookies that they want. 23:59 You don't have to worry about them burning themselves, 24:01 and here's a good thing about it. 24:03 It's very good for children to start to learn 24:05 how to make some of these simple recipes 24:07 at a young age, you know. 24:09 One of the writing said that even by the age of eight 24:11 maybe even ten, the kid should be able to handle 24:13 the affairs of the kitchen. 24:15 You know, so the benefit for the parents 24:19 is the kids start cooking 24:21 and they don't think that the supermarket 24:23 or the fast food place is where the food is. 24:26 They learn how to make the food themselves at home 24:29 and then who benefits as well, 24:31 by default the parents benefit, 24:32 because everyday, every time they come home, 24:34 they have delicious healthy recipes 24:37 that they can enjoy 24:38 and as Evita said, will have all of the vitamins 24:41 and minerals still there. 24:43 So you can do it anyway you want, 24:45 we have the cookie. 24:47 It's basically just the cookie dough. 24:48 Yeah, I'm making them just like little cookies 24:50 but you can also make them into little bars. 24:53 This could be an excellent trail mix, 24:55 if you want to throw some extra stuff in it 24:56 like some sunflowers seeds, 24:58 and some pumpkin seeds 25:00 and you know maybe even raisins, 25:02 you could do that with this bar and dehydrate it. 25:05 So you could, you know, change it up a little bit. 25:07 And you know, I was just thinking, 25:09 here you mentioned about the raisins, 25:10 you could even do the raisins in now. 25:12 You see normally, normally when you put the raisins 25:14 in too early 25:15 like if you're making granola or something, 25:17 they will pop in the oven or whatever 25:18 but in the dehydrator you will not have that problem. 25:21 Yeah. Yeah. So that is fantastic. 25:23 So you can have a trill mix cookie, 25:25 a trail mix cookie. 25:27 You just have to mix it up a little bit there. 25:29 Exactly. 25:30 And, you know that you have the oats as your base 25:32 and you could also throw in some soaked buckwheat in it. 25:36 Wow! 25:37 You could do a lot of different variations, 25:39 you can mix it up. 25:40 Because the buckwheat, you can do the same thing 25:41 in that little coffee grinder. 25:43 Grinder, or you could soak the buckwheat. 25:44 Okay. 25:46 And then just mix it in. 25:47 Just mix it in as well. Yeah. 25:48 Just mix, you want to maybe soak it overnight. 25:50 Okay. 25:51 And then you just throw them in. 25:52 And that the dehydrated buckwheat 25:54 will give it that extra crunch like... 25:57 Yeah. Okay. 25:59 Quick, quick question for you, Evita. 26:01 As you make these delicious cookies, 26:03 let's say, somebody doesn't have the oat groat there, 26:05 it's not sold in the area 26:07 but they only have the rolled oats. 26:09 They can use that. 26:10 They can do that, just do the same process... 26:11 Yeah, the same process. 26:13 And grind it up there to a nice little flour. 26:15 Exactly. 26:16 And then you can easily, 26:20 you can easily just continue the same recipe 26:22 and this is one of the biggest thing 26:24 you probably notice as well, Evita, 26:26 I ask people, "Have you made a recipe?" 26:27 No, no, I don't have time or this or that 26:29 or I don't have all of the ingredients 26:31 is what I hear all the times. Yes. 26:33 And there's no excuse for that. 26:34 Work with what you have. 26:36 If you got regular oatmeal then use that, 26:38 quick oats, use that. 26:40 Maybe flour, if they just have whole-wheat flour not as well. 26:43 No, the flour won't work. 26:44 So the flour won't work. 26:46 But use what you have 26:48 and try your best to make some of these simple 26:50 and delicious recipes. 26:51 So this tray is pretty much almost done. 26:54 I think this is something that you all can enjoy. 26:56 We have the cherry, I never really... 26:58 I can't remember having a cookie with cherry in it, 27:01 so now you have that cherry cookie. 27:04 What is it called? 27:05 The raw almond, 27:09 cherry, apple, oatmeal, something. 27:13 You can basically make it up yourself, you know. 27:15 So what's the next step? We'll take this... 27:18 You gonna take this and put it into the dehydrator. 27:19 Okay. 27:20 So I'm gonna take this now, put this in the dehydrator 27:23 and then it's been here for a little bit already. 27:25 Yeah. So I'm just gonna take out. 27:27 Well, you know the magic of television. 27:28 All right, so some has already been made. 27:32 And so they tend to shrink a little bit 27:34 when you dehydrate them. 27:36 But, here we have our, a cookie. 27:39 A cookie. 27:40 A raw oatmeal something, something cookie. 27:45 I want you all to enjoy 27:46 because I know, I'm about to enjoy these. 27:48 Evita, thank you so much for having me here 27:50 where I could learn how to make this 27:51 and you always say it best how we should do this, 27:53 we should what... 27:55 Live life fresh. 27:57 Enjoy. |
Revised 2017-04-20