Taste of Paradise

Sweet Strawberry Pie

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno

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Program Code: TOP000061


00:01 Have you ever wondered
00:02 exactly how to prepare healthy food
00:04 that actually taste good.
00:05 Well, stay tuned while Evita Tezeno
00:07 and your truly, Nyse Collins
00:08 show you just how to do it
00:10 and give you something better,
00:12 A Taste of Paradise.
00:31 Welcome to A Taste of Paradise.
00:33 My name is Evita Tezeno,
00:35 and you know what I love deserts.
00:38 I love sweet stuff
00:41 and I am making a fabulous recipe for you today,
00:45 but you know what?
00:47 I need somebody to do some heavy lifting for me.
00:50 I can't do this recipe all by myself.
00:52 Again, I have my friend, Nyse Collins.
00:55 Hey, Evita how is it going?
00:57 I see you got on gloves I get an elbow bump.
00:59 What's happening here?
01:01 You need some heavy lifting.
01:03 Yes.
01:04 This is supposed to be a desert
01:05 I know deserts is good but heavy?
01:07 Yeah, it's heavy.
01:09 Actually, you know what that's probably a good idea,
01:11 you know what?
01:12 Dessert is good when it's heavy.
01:14 Yeah. Yeah.
01:15 I remember, I tell you this real quick.
01:17 I was at this wedding and they were making this,
01:21 you know, for a reception
01:22 they have like a vegan cake,
01:24 I mean that thing was heavier than a meal
01:26 that I had I mean,
01:27 you know it was vegan it was rough in and out,
01:30 you know what I mean.
01:31 But it was still good.
01:32 And sometimes,
01:34 we have all these fluffy type deserts and stuff like that.
01:36 Which they taste good
01:37 but of course another problems and stuff.
01:39 But you mentioned something
01:41 as we were chatting a little bit,
01:42 this heavy because you call it a sweet what?
01:45 Strawberry pie.
01:46 Sweet strawberry pie, yeah.
01:48 And it's almost, almost as good
01:50 as the real, real thing sweet,
01:53 me-- sweets, you said it meat?
01:56 Yes, sweet meat. Sweet meat.
01:58 Yeah, Evita, Evita was sharing me a little while about
02:01 she works with a couple of doctors and stuff,
02:04 and he was saying that, "Deserts are like--"
02:05 Sweet meat.
02:07 Sweet meat to them and so--
02:09 We want you to enjoy
02:10 'cause some people go crazy, you know,
02:12 like what the meat eating going like this,
02:13 that's how they do it with deserts and stuff as well.
02:15 Exactly, exactly.
02:16 But I'm definitely, definitely glad to be here
02:19 and give Evita a little hand here today.
02:21 Everybody's talking about A Taste of Paradise
02:23 not Nyse Collins but Evita Tezeno.
02:25 So, Evita, what we're making some,
02:27 sweet strawberry something, something?
02:29 Sweet strawberry pie.
02:31 Sweet strawberry pie,
02:33 now strawberry is a phenomenal
02:35 we'll probably talk about that a little bit later here,
02:37 of the benefits of the strawberry.
02:40 But, you know,
02:41 'cause I always know about the strawberry cakes
02:44 and all of these things and I always ask myself
02:46 I wish I could have something that is healthy
02:49 and sweet at the same time.
02:51 Well, you got it today.
02:53 You got it, huh?
02:54 Now but here's is a thing.
02:55 Yeah.
02:57 I noticed there's a couple parts to this recipe?
02:58 Yes. Yes.
02:59 How many parts are we gonna break this into?
03:01 It's two parts.
03:02 It's the crust and the filling.
03:03 The crust is crucial now.
03:05 The crust is,
03:07 you know most,
03:08 this is like a cheesecake recipe,
03:10 kind of sort of kind of, like a cheese cake
03:12 and most crust are ground crackers
03:14 and they have all that sugar in it.
03:16 This is made out of nuts and dates.
03:18 So this isn't actually healthy
03:19 so there's nothing wrong with going
03:21 and getting a little extra part of that crust.
03:22 Yes.
03:23 And, you know, what I notice
03:25 or like just sometimes watching people
03:26 when eat sweets and stuff like that
03:28 even though everybody loves icing
03:29 they usually move the icing off
03:31 and they always like to get to the cake of it all.
03:34 So we don't have to worry about that
03:35 this is gonna be something,
03:36 that's gonna be tasty delicious
03:38 and the crust is actually good for us.
03:39 Exactly.
03:40 It won't add on any extra blessings in it.
03:42 It won't.
03:43 Any extra blessing so we don't want that to happen today.
03:45 So--
03:46 But it'll add a little extra bless,
03:48 if you eat the whole pie.
03:49 Oh, if you eat the whole one.
03:50 You don't want to do that.
03:52 So, ladies and gentlemen, you heard it, you heard it.
03:53 Do not over indulge
03:55 but at least we can have seconds.
03:56 Yes.
03:57 Guilt free seconds enjoy it and enjoy it so.
04:00 We can learn how to make this crust.
04:02 Now you do it specially,
04:03 you see 'cause people who watch the program
04:05 they see that when I make some crust,
04:06 I go ahead and make it
04:08 and then I bake it a little bit.
04:10 But you're doing a special one.
04:11 You don't even have to bake this.
04:13 You don't even have to bake this thing.
04:15 This thing this is the real deal.
04:16 So you don't have to wait.
04:17 Don't worry about it.
04:19 Go ahead and enjoy it
04:20 and how are we going do it so what's the crust called?
04:24 The crust is started out with the almonds.
04:26 So the almonds,
04:27 so we're gonna see a simple recipe
04:28 for ya'll almond is crucial.
04:30 Yeah.
04:31 As Evita said, the sweet strawberry pie
04:33 and the crust, Evita.
04:47 Himalayan salt all right that is good
04:50 so we have the almonds.
04:51 Yes.
04:53 That you're gonna,
04:54 these are raw unsalted of course--
04:55 Raw unsalted almonds and we start of with a--
04:57 You even, you even have the skin on that.
04:58 Yes.
05:00 Now, they're gonna cause any problems?
05:01 No problems at all. No problem.
05:02 It's always good to have--
05:04 The extra fiber.
05:05 Get that little extra fiber going on
05:07 so it's always good to.
05:09 So probably keep the skin on.
05:10 Yeah. I mean--
05:11 Or you know what?
05:13 When I make almond milks sometimes,
05:14 I soak the almonds and I take the skin off.
05:16 As simple as that.
05:18 Yeah but it just depends on, you know.
05:20 Yeah, somebody pour a hot water on it
05:22 or as you said.
05:23 You just soak it.
05:25 Soak it over night or something
05:26 and it'll go it'll flip right off.
05:28 How do you get this skin of the almonds?
05:30 I say, "You got to scrape it, scrap each one."
05:32 You know what I mean,
05:33 but it's actually much easier as Evita said--
05:35 It's much easier.
05:36 All you have to do is soak it a little bit.
05:37 Yes.
05:39 So we got that almonds--
05:40 And we're gonna put our little salt
05:42 and the salt always balancing, balances the sugar.
05:43 Right. Yeah.
05:45 That's crucial. Yes
05:46 When you look at a lot of sweet items
05:48 you'll always notice that
05:50 they also come with a lot of salt,
05:53 the salt actually brings out the sweet flavor.
05:55 You know what I mean.
05:57 So go ahead
05:58 and that's why you not have to worry about this one
05:59 because, you're doing it yourself.
06:01 Exactly.
06:02 So we're gonna blend the dry ingredients first.
06:04 Before we put the wet ingredients in.
06:05 Okay, so.
06:26 What you actually made was almond flour.
06:28 It's almost it's almost like almonds flour.
06:31 So a little bit less,
06:33 it would have been almond meal.
06:34 But if you do it,
06:36 I guess it's a little almond meal right now.
06:37 Yes, it's like it's like almond meal,
06:39 it's like a little chunky.
06:40 Look at that,
06:42 so you can make your own flour very simple
06:44 and easy to make you don't have to worry about it,
06:47 you just get the almonds and you just blend it up
06:49 until it's nice and floury.
06:51 There you go.
06:53 All right and then?
06:54 Okay and we putting, so, you know,
06:57 most pie crusts have a little fat in it.
06:59 Oh, a little.
07:00 And this is a little fat.
07:02 They got the long and short and all that stuff...
07:06 So we're putting a little coconut oil
07:08 and coconut oil is fabulous.
07:10 It's good for, you know, memory.
07:11 Yeah.
07:13 Coconuts are fantastic,
07:15 actually I was working with one, one young lady
07:18 she was having major like back pains and stuff.
07:20 And what they find is coconut is very good for the muscles
07:23 and the bones also, so we encourage her
07:25 when she's making her cereals
07:26 put some unsweetened coconut flakes in there
07:29 and you can use a little bit of coconut oil of course
07:31 like with everything you don't want to overdo it.
07:33 So go ahead and enjoy the coconut
07:35 and you know what the coolest thing about it is
07:36 that many people really don't understand is
07:38 that it actually doesn't even increase your,
07:41 your cholesterol, Why?
07:42 'Cause coconut does not have cholesterol,
07:45 so go ahead and enjoy it but of course in moderation.
07:49 In moderation you know they say,
07:51 "Where does Cholesterol from?"
07:52 Something that has a liver or is related to a liver.
07:54 Now the coconut doesn't have a liver so,
07:57 as a result you can enjoy the coconut
07:58 maybe the flakes or the coconut,
08:01 the water and all that stuff.
08:03 But don't overdo it
08:04 and even a coconut oil is a good option as well.
08:07 That's cool. Exactly.
08:08 So we want to process this a little bit more.
08:17 And you know my sweetness of choice is always dates.
08:21 All right. I love dates.
08:22 So I though, you're gonna pull out
08:24 some raw sugar and stuff like that,
08:25 she said, "Just give me the dates."
08:27 The dates are fantastic.
08:29 I call this nature's candy.
08:30 What?
08:31 There it is, right there it has even a little rapping on.
08:34 I'll tell you this real quick I remember,
08:35 I was talking about the coconut
08:36 that help the lady with her back as well.
08:38 But dates also is good when a long time ago
08:41 when I used to be young before you all were around.
08:45 I say, I have a little greys right there.
08:46 Before you were around I used to not like dates,
08:49 because they look like water bugs or cockroaches
08:52 and I hated those things long
08:54 when we used to go down to the islands
08:55 in Trinidad and Jamaican
08:57 and stuff and these things will be flying
08:58 and I'm like,
09:00 why are people eating those things
09:01 and it was actually the date
09:02 so I didn't like it at first
09:04 but then when I tasted it for myself.
09:05 This thing was amazing, amazing.
09:08 So, you're right that's nature's candy.
09:10 It's nature's candy.
09:12 And you don't have to worry about the wrapper
09:13 or whatever like that.
09:15 You just eat it all up.
09:16 No. Okay.
09:17 It's just nature's candy. So we have the dates.
09:19 And I have a little vanilla extra
09:20 but you know you can use almond extract
09:21 if you want or you can just leave it out
09:23 it's just a pinch it's whatever you want.
09:24 So vanilla almond
09:26 and these are the alcohol free ones of course?
09:28 Of course, of course
09:29 you make sure that you read your labels
09:31 because a lot of the vanilla extract has alcohol in it.
09:50 Now we have pie crust.
09:52 Wow there you go as simple and easy as that.
09:55 Now I kept a little bit of the coconut oil.
09:58 And this, you know,
10:00 if you remember
10:01 when people make pie crust they have to--
10:03 Yeah, you always have to grease it--
10:05 Grease it yes.
10:06 So this is kind of your grease.
10:09 So, let's throw a little grease
10:11 even though we're not baking it or whatever
10:13 'cause we're going on a raw route here today.
10:14 But you can put just
10:16 a little bit there to line it up.
10:17 Yes, so don't want it to stick.
10:19 This is true. This is true.
10:20 So, we have that you have that same coconut
10:23 because I was looking at that
10:24 I'm like we're in a recession Evita you wasting coconut
10:27 but Evita had a plan.
10:29 I had a plan.
10:30 Now you know why I'm here today.
10:32 You see I got to learn some things here,
10:34 because Evita's the chef the chef of course.
10:37 So we'll take that crust there.
10:39 Yeah, and just.
10:41 Yeah.
10:42 Let me grab that. Thank you.
10:44 I'll take that and I'll take this.
10:46 Gotta get my hands dirty say, I did something here.
10:50 And we're going to just press it into the pie crust.
10:55 Okay.
10:57 So we'll just we'll just do that as simple as that.
10:59 So normally people would use like
11:01 you said the store bought ones.
11:03 But you don't have to do that anymore.
11:05 You can actually make your own as Evita mentioned here
11:08 because of the store bought ones
11:10 will have sugar in them and a whole bunch of other
11:11 items that probably are not the best thing for you
11:14 but, this one we put stuff
11:16 that's actually going to be healthy
11:18 and helpful for you.
11:19 Sometimes people even stop right here, Evita,
11:21 and actually eat the crust, alone.
11:24 You can.
11:25 You can even make a little candy bar out of the crust.
11:27 You can, you can
11:28 because it's just nuts and dates.
11:30 It's fruit and nuts that's all it is.
11:32 You can't beat that fruits, grains, and nuts, and veggies.
11:36 I had a chef on, on the show
11:38 and he was singing a song
11:39 Fruits and grains and vegetables,
11:41 nuts and seeds is all I need
11:43 It tastes so good to me,
11:46 let's not, let see if I can get this right.
11:48 Let's not live to eat but let us eat to live.
11:51 Exactly, exactly.
11:52 So, this is gonna actually help us eat.
11:55 And we're going to live better as a result of this, so.
11:58 And you see.
12:00 You don't have to sacrifice taste
12:02 when you eat healthy.
12:04 That's you know most people say,
12:05 "Oh, everything's gonna taste like cardboard."
12:09 This does not taste like cardboard.
12:11 Yeah, yeah.
12:12 And you've had some of my food.
12:14 So you know.
12:15 I've had too much if you can't tell,
12:16 you see those extra blessings here.
12:18 This is why I stay away from Evita's show,
12:20 'cause it's so good I eat too much, so.
12:23 But as a result that is very important
12:25 because many times people say,
12:27 "Oh, healthy lifestyle, healthy food
12:29 and all that stuff it tastes like this
12:31 or it tastes like that
12:32 and that is not, not true.
12:34 It's not true.
12:35 And when people say that I know they haven't been either
12:37 following the recipes at Taste of Paradise
12:39 'cause all the food here tastes good.
12:41 Amen.
12:42 Or whoever's cooking for them can't cook.
12:44 So that's why you need to tell them to tune
12:45 into Taste of Paradise,
12:46 so they can learn for themselves
12:48 and make some good healthful,
12:50 tasty delicious food that is not a bad thing to eat.
12:55 So while you were talking I have finished the pie crust
12:59 and it is just real, real simple.
13:00 Do we need this anymore?
13:02 We are done with that.
13:03 Okay, so let me move this out of the way, all right.
13:06 Yes.
13:07 So we have the pie crust going.
13:09 Yes, now you can leave it just like this.
13:11 Okay.
13:13 Or you can stick it in the freezer so it can sit.
13:15 Wow.
13:17 Yeah, you could do that.
13:18 It just depends on what you want.
13:19 You see 'cause normally on my side of the show
13:22 I would actually stick it in the oven
13:24 or whatever but we got to keep it fresh.
13:26 We're gonna live life fresh here today, so.
13:29 And for those who were tuning in for something cook,
13:31 we can hang out on the raw side today, all right.
13:34 So, we're gonna all do it right here today,
13:36 so you can either put that in the freezer or--
13:39 I'll just use it just like it is.
13:40 Just get it rolling, just get it rolling.
13:41 So let me move this out of the way.
13:44 Now we're not going to stop there.
13:46 No, we have the filling.
13:48 Yeah, 'cause this is suppose to be.
13:50 I'm looking for the strawberries.
13:51 I thought the strawberries gonna end up in the crust
13:52 or something like.
13:54 No, no, no.
13:55 But we're gonna need some strawberries going, so.
13:57 What's the filling or the recipe here for the filling?
13:58 Yeah, okay.
14:00 The recipe for the filling is.
14:30 Look at that looks good, this is amazing.
14:32 We're going to keep this thing rolling here, so.
14:34 Okay.
14:35 While you're doing that you know I'm here.
14:38 I've got to get my hands dirty with something.
14:39 Okay.
14:40 So I went ahead and got most of those items that you said.
14:42 What about the blender?
14:44 Oh, my bad, my bad.
14:45 Here's the blender here you got to have the blender.
14:47 All right. All right, great.
14:48 So we have the blender and we have now our strawberry
14:51 this is our strawberry filling yeah?
14:52 Yes.
14:54 So is it on ready to go.
14:55 All right. It's about to be.
14:57 'Cause you know I need you to do my heavy lifting for me.
14:58 She's putting me to work guys she is putting me to work.
15:01 I got my hands full here.
15:03 So I'm a get this rolling. Okay.
15:05 And then, we're gonna make sure that's on.
15:09 Okay, yes, yes.
15:10 Ready to go?
15:12 It's good. Okay.
15:13 So we're gonna blend these ingredients,
15:15 we're gonna blend these ingredients.
15:16 Okay, 'cause we have to make that filling.
15:18 Now this is vital, this is vital,
15:20 you can have you can have a phenomenal crust,
15:21 but if your filling is off.
15:23 You're not going to be filled up.
15:25 You know what I means, so.
15:26 And it won't taste good.
15:27 And it won't taste good, so.
15:29 And you know what?
15:30 One of the reasons
15:32 why we really strive for perfection in cooking
15:33 because we want to be a blessing to others
15:35 and we want to teach other people
15:37 that eating a healthy lifestyle you can enjoy flavorful food.
15:41 Come on now,
15:42 somebody, somebody preaching here, amen.
15:44 Amen.
15:45 Hallelujah pastor. Amen, amen.
15:47 Hallelujah, look at you.
15:48 Okay, this is the cashews that have been soaked overnight
15:51 and it makes the recipe creamy.
15:55 So we have the cashews,
15:57 cashews are booming out with some magnesium.
15:59 Yes.
16:00 And magnesium is necessary as we all know here.
16:03 What it does is it relaxes the muscles and stuff.
16:06 So, ladies who are just having a little pain's
16:09 and stuff like that
16:10 they can use a little bit more cashews
16:11 'cause it relaxes the muscles,
16:13 exactly a person who has high blood pressure
16:15 as well, they can use a little bit more cashew
16:17 because of the magnesium that it contains.
16:19 So you have a little gradual decrease there
16:21 in blood pressure.
16:23 One lady called us she said, "The program doesn't work,
16:25 the cashews don't work."
16:27 I said, "Why not?
16:28 She says, "My blood pressure has gone up
16:30 since I've been using cashews."
16:31 and I said, "Excuse me."
16:33 I said, "Ma'am, how long have you been using it?"
16:35 You know what she said, "Two days."
16:37 I'm like have mercy so,
16:39 I ask one other quick question.
16:40 "How long have you have blood pressure?"
16:42 You know what she said, "Twenty years."
16:44 And she expects this thing to turn around
16:45 just like that in what two days.
16:47 So I said, "Let's go a little prophetic here with me."
16:49 And in the Bible you know year is like a day right.
16:52 So I said give it at least 20 days
16:54 and you know she started to follow plan
16:56 and she gave it about 20 days, you know,
16:57 of course, exercise and I'm praying
16:59 'cause that's where the healing comes from
17:00 and using the cashews and almonds
17:02 and you know following
17:04 some of the recipes that you see here.
17:05 And you know what happened after like day 11
17:07 her blood pressure started to drop
17:09 and it came back down to normal.
17:10 You know her doctor said,
17:12 "Please, hold off on that medication."
17:14 Wow.
17:15 Look at that, just,
17:17 just by eating a strawberry pie,
17:20 who knows, but the cashews are very, very good.
17:22 So now, the food will actually be your medicine.
17:26 But you know when you try medicine it's like,
17:28 it tastes nasty but now this will be good food
17:31 that tastes good and is good for you.
17:34 And that's what a Greek philosopher,
17:35 Hippocrates that's what he said.
17:37 "Let thy food be thy medicine
17:38 and let thy medicine be thy food."
17:40 Come on, now can I get some medicine
17:42 please I'm not feeling well here today.
17:43 Let me get a slice of this medicine.
17:45 All right.
17:46 Okay, we have agave
17:48 and we could use maple syrup or honey.
17:51 If you, yeah.
17:53 'Cause some people you know they can't take agave.
17:55 Yeah. Yeah.
17:56 We have lemon juice. Okay.
17:59 And lemon juice gives it that, kind of, tart, you know,
18:03 cheese cake has that, kind of, tartness to it.
18:06 And agave doesn't affect the blood sugars as much like--
18:10 The honey and the different items.
18:11 Exactly.
18:12 So, you all can enjoy that.
18:14 And this is just a little pinch of salt.
18:16 Sea salt there Himalayan-layan-layan.
18:20 The vanilla extract and you can use almond
18:21 if you don't want to use.
18:23 Yeah. Yeah.
18:24 We have the strawberries.
18:27 All right, so I'm just grabbing some of this stuff.
18:32 It is the only thing now, Evita is gonna give me
18:34 where she'll have me wash all these dishes.
18:35 Good thing we've-- Now you know--
18:37 A team here to help out us.
18:38 You forgot my spoon.
18:40 I forgot the spoon?
18:41 Yes, so I'm gonna have to--
18:42 Let's get busy,
18:44 we're in the kitchen y'all sometimes,
18:45 people try to be pretty or stuff like that,
18:47 but you know when your in a kitchen you make a mess,
18:48 stuff is all over the place and stuff.
18:50 So enjoy it. Just go ahead.
18:52 Just make sure it's clean amen.
18:53 Don't be, you know doing all kind of crazy stuff
18:55 and then trying to cook my food
18:57 that's why when I go to people's house
18:58 they'll be taking shortcuts.
19:00 We know when we take shortcuts at home and when,
19:02 when it's time to bless the food,
19:04 I say, "Extra blessing.
19:05 And thy Lord and in the of name of Jesus.
19:07 You know what these people do, you know the hygiene habits
19:10 I know it's good but just in case
19:11 they did a little sneeze in the area.
19:13 I need angles to protect this food."
19:16 That's why everybody would like, "Amen."
19:18 And I'll still be like this, so.
19:20 Well, can you hand me a napkin.
19:21 Yeah, let's get that going.
19:23 Yeah, yeah. So there we go.
19:24 Oh, thank you, thank you dear.
19:26 See I already have it ready.
19:27 Oh, yes. Great.
19:28 And so we have our almond milk
19:30 and I showed them before
19:31 that you just mixed a little water
19:33 with the almonds.
19:34 And you could either use it like that,
19:36 but I like my I'm a purist.
19:38 So I like it strained.
19:40 So I just do it through a cheese cloth.
19:42 Oh, okay.
19:43 So you can do it in that way as well.
19:44 Yeah, yeah exactly.
19:46 And that's cool because now you don't have to go to a store
19:47 and buy almond milk anymore.
19:49 You can make it yourself.
19:50 You can make your own almond milk.
19:51 Like, literally I don't think people realize
19:53 just by watching some of these recipes on our show,
19:54 we've done the calculations each family
19:57 a family of about four,
19:58 when they follow some of the simple things
20:00 can save 3- $4000.
20:03 I mean just like a pound of cashews
20:05 let's just estimate real quick while before we do this.
20:08 A pound of cashews is about how much?
20:10 About seven, eight, nine, let's say, it's a bad season.
20:14 Let's say ten dollars right.
20:15 That one pound of cashews
20:17 when you do the milk depending on consistency
20:19 that you like will probably yield you
20:22 about two gallons.
20:24 Exactly.
20:25 Now how much is about a half a gallon of almond milk?
20:27 It's about--
20:28 It's like 3- $4. Three, four.
20:30 In New York we're paying $5
20:32 and stuff like that, it's crazy.
20:33 So let's just say four dollars or for half a gallon.
20:37 It will take for half a gallon to make two gallons right.
20:39 Exactly.
20:41 So 4 by how much 4 is 16, 16,
20:45 y'all I hope you are getting this.
20:47 $16 when I could've just bought
20:50 a pound of almonds or cashews,
20:53 for about seven, eight dollars and it's actually cheaper.
20:57 Like, I'm telling you this,
20:58 this healthy lifestyle that we share with everybody here,
21:01 The Taste of Paradise this,
21:03 this is food ready for the time of recession all right.
21:07 And, and--
21:09 So it's actually cheaper.
21:10 And if you buy it in the store it has been processed.
21:13 Yeah, it gone through so many different other steps
21:16 and it has a little preservative in it.
21:18 This will not have any preservatives.
21:19 I know have you ever looked
21:20 at the ingredients on I'm like--
21:22 It's like a paragraph.
21:23 How hard is it to make milk? Yeah.
21:25 You just take the almonds,
21:26 what was it, almonds and water.
21:27 A little sprinkle of salt or sweet nut and bam!
21:29 You already have your milk. Exactly.
21:30 So go ahead ya'll. Exactly.
21:32 And make it yourself
21:33 it's actually more cost effective,
21:35 cheaper, and fresher.
21:37 And you don't know
21:38 how long it's been on the shelf.
21:41 Well, I know how long this has been here.
21:42 Yes.
21:44 This has only been here for about a minute or two.
21:45 And it's not gonna last longer either
21:47 'cause we're gonna eat it all.
21:48 Yes, yes, yes.
21:50 So we're gonna blend it.
22:22 All right.
22:23 You got a key to this recipe
22:24 is to have a really good blender,
22:26 but if you don't have a Vitamix
22:29 or a really high powered blender
22:32 you want to take a little bit at a time.
22:33 Right.
22:34 You want you want to,
22:36 want to do it parts and stuff like that.
22:37 Now, you sure this is the filling for the pie
22:39 the sweet strawberry pie.
22:40 Yes, it is.
22:42 'Cause this thing looks like a smoothie,
22:43 I don't know about you,
22:44 I'm about to drink it myself right here.
22:46 So maybe they can see it here.
22:48 Okay.
22:50 If we can check out this consistent.
22:52 Okay.
22:53 Let ya'll take that quick look if you can.
22:57 This straight up looks like a smoothie
23:00 and this is gonna end up in?
23:03 This pie crust right.
23:04 In the pie crust so here we go.
23:06 You got to let me do something, you got let me do something.
23:09 All right so I'm just gonna pour it in.
23:11 Yeah, just pour it in.
23:13 Oh, mercy and grace.
23:16 This looks good here
23:17 and if you want to you can even add more
23:19 strawberries I'm sure.
23:21 Yes.
23:22 Now usually we'll take this
23:25 and we would freeze it a little bit
23:28 and then we would put strawberries on top
23:30 but we can do that.
23:31 Okay.
23:32 We could put a couple of strawberries on top.
23:34 So this is a strawberry topping strawberry cake.
23:38 Not cake but pie.
23:40 Now this is actually very, very good
23:42 'cause strawberries are amazing for the system of course,
23:44 we know they are high in antioxidants.
23:47 They are also surprisingly,
23:50 surprisingly they are high in fiber
23:53 like soluble fiber there.
23:55 If anybody is having a little issue
23:56 and hanging out
23:57 not hanging out by the restroom, you know,
23:59 at least on a daily bases or something like that.
24:02 Literally, I thought people go to store and buy like,
24:05 number pray, drink lots of water
24:07 but go to store and buy like,
24:08 you know, those little cartons of strawberries--
24:10 Yes.
24:11 Wash it and eat it all.
24:13 They will be in the restroom
24:15 and you know cleaning and healing
24:17 and restoration will take place
24:19 but now because we're adding all of this.
24:22 How many strawberries do we have here?
24:24 It's about a half a cup.
24:26 About a half a cup.
24:27 And then in the filling as well.
24:29 About three fourths of a cup.
24:30 About three fourths of cup so, you--
24:32 It's about a cup and a half.
24:34 It's about a cup and a half.
24:35 So you're probably not gonna I would say about,
24:39 about a cartons and almost a carton--
24:41 Almost a carton of strawberries.
24:42 How ever you're not gonna eat those whole pie
24:44 at the same time,
24:45 because you're gonna call us back
24:46 and you're gonna say,
24:48 "Man, I've got more blessings as a result of this."
24:50 So you throw that on there,
24:52 you chop it up
24:53 or you could even put blueberries
24:55 or something if you wanted to.
24:57 Yeah, you could change this recipe up
24:59 and you could you could do Blueberries
25:01 instead of strawberries.
25:02 So the way to do blueberries sweet pie is what?
25:06 Just take the strawberries out
25:07 and just put blueberries instead
25:09 and then you could put blueberries on top.
25:11 No, no don't tell them that going to be a next recipe
25:13 on another show, people are like, "Wow.
25:14 I like the blueberry one."
25:16 "Did you like the strawberry?"
25:17 I don't know how to make it.
25:19 Well hello.
25:20 The only difference is you do what
25:21 you do to strawberries instead of the blueberries
25:24 or the blueberries sort it out you can do blackberries
25:26 I mean where are the berries?
25:28 You can do mango.
25:29 Mango pie. Mango pie.
25:31 Watch it now that's a little dangerous in here, all right.
25:33 So we've got the mango pie and the--
25:35 Strawberries.
25:36 Strawberries now,
25:38 do I just go ahead and start knocking that out?
25:39 No.
25:41 We have one that has already been frozen.
25:42 Okay, so you put that on the freezer.
25:44 And watch it now she's gonna get that for us.
25:46 She's gonna head over there and grab from the freezer,
25:50 a finished one,
25:52 a finished... Oh, oh, looking good.
25:54 Please don't drop it.
25:55 I'll definitely try too.
25:57 So we have the finished product have mercy.
26:00 This is some good stuff here.
26:02 This is the completed finished strawberry,
26:06 what do we call this again?
26:08 Strawberry pie.
26:09 Strawberry pie.
26:11 I'm gonna clean up here little bit, all right.
26:12 You're gonna take that out.
26:15 And we have a little--
26:17 Okay.
26:18 Oh, here it is. Here it is.
26:20 Now you know aesthetics is crucial a lot times
26:22 a lot of people have good taste in food
26:24 but they don't look good.
26:26 Wow, see no, no that's,
26:29 that's dangerous right there.
26:30 It is dangerous.
26:32 It is so yummy.
26:34 When can I start?
26:37 'Cause I'm about to get
26:38 I'm about to start eating this thing,
26:39 this thing is amazing and I look at it.
26:41 Look it's really thick and I touch it a little bit?
26:43 Yeah, yeah.
26:44 I'm gonna just touch my piece.
26:46 Everybody watch this look at that
26:47 it is solid and it is thick
26:50 'cause right there
26:51 it was looking like a smoothie there for a second.
26:53 It was like a smoothie with a press.
26:54 What happens,
26:55 the coconut oil in that congeals it.
26:58 Yeah.
26:59 So then as a result you have this finish, finish,
27:02 finish finished product.
27:03 Now a lot of people 'cause they're always asking
27:05 now we're saying we need desserts
27:06 we need desserts we need more desserts
27:07 you guys always cook savory food
27:09 obviously that's what I like.
27:11 Well now you have your dessert
27:12 and we're gonna have a lot more desserts
27:13 in other shows as well.
27:15 Exactly, exactly
27:16 But this one is phenomenal we call it the sweet--
27:18 Strawberry pie.
27:19 Sweet strawberry pie,
27:20 you said it another way sweet meat?
27:22 Sweet meat.
27:24 Now if I eat one piece,
27:25 can I have seconds will that be a bit?
27:27 I'll let you have seconds.
27:28 Okay.
27:30 Any other recommendations on this one?
27:32 You thinking about it, I'm looking at that crust,
27:34 this thing looks good, this thing looks good.
27:36 Where is the knife anybody have or something like that?
27:38 Did you hide it?
27:40 Well, you didn't bring it,
27:41 you're supposed to be doing the heavy lifting.
27:43 Trouble in the camp, trouble in the camp.
27:45 Well, Evita, thank you so much for having me
27:47 to check this out.
27:49 Well, thank you for doing all the work for me.
27:51 Yes, I'll just take my workman is worthy of his hire, yeah?
27:55 And you said it best, Evita,
27:56 we've got a live what?
27:58 Live life fresh.


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Revised 2016-11-14