Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000065
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00:01 Have you ever wondered exactly how to prepare healthy food
00:04 that actually taste good? 00:05 Well, stay tuned 00:06 while Evita Tezeno and your truly Nyse Collins 00:09 show you just how to do it 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 you know, like I said before 00:37 I really love different ethnic foods 00:40 and I just love different recipes, different flavors. 00:45 And you know, I was thinking, 00:48 I have a friend that is 00:50 a mixture of Italian and a little Caribbean 00:55 and I want him to join me to do this recipe 00:58 'cause it's kind of exotic. 01:01 It's Nyse Collins going to join me today. 01:03 Hey, Evita, how is it going? What's going on? 01:05 Hey, nice. 01:07 So you're trying to say I'm all mixed up, huh? 01:10 Good news, good news. 01:11 Well, I want to encourage you all, 01:13 don't mix it up too much 01:14 because the kids never know where they are from. 01:17 And then their friends will start telling them, you know, 01:19 just coming from mixed up food and stuff like that but, 01:22 but I mean to God be the glory, the Lord work things out in, 01:26 in mysterious ways and... 01:27 Exactly. 01:29 So no complaints here, no complaints. 01:30 All right. All right. 01:32 But don't act like you are just 100 percent either, 01:34 you coming all the way from Texas we all know what? 01:38 Louisiana. 01:39 My family is from Louisiana 01:41 because my last name is Tezeno so I'm Creole. 01:43 Tezeno, I remember 01:44 when I first heard Evita Tezeno, 01:46 I'm like what? 01:48 You know what I mean. 01:49 And, but praise the Lord, you know, 01:51 I finally got to meet Evita and now we are like partners 01:53 working together here and makers of delicious food. 01:57 You even have your food scientist's glove, 01:59 we're in a lab today, huh? 02:00 You really, I mean, man, 02:02 I wish I had my own but today I'll just watch and see 02:05 what you're going to put together here. 02:07 Yes. 02:08 And make so something exotic, huh? 02:10 Yeah. Good. 02:11 We're doing Greek wraps. 02:13 Greek wraps. 02:14 All right, now I know Greek 02:16 and usually wrap is something else 02:17 but she's really going to mix it up today, 02:19 so we're gonna do some Greek wraps 02:21 which I'm sure is very tasty and healthful. 02:23 So everybody would enjoy it now. 02:25 Now these are the ones that you go ahead 02:26 and put in the oven, right? 02:28 No. 02:31 Remember eating with no heating. 02:34 Eating with no heating, have mercy. 02:36 So now you all know why I'm hanging out 02:38 on this first part of the show, 02:40 would probably even carry to the second part 02:42 to see how we're going to eat with no heat. 02:43 Everybody's talking about Evita's recipes. 02:45 So I said, let me come and find out myself 02:49 how it all works out. 02:50 So we're going to eat with no heat, a Greek wrap. 02:52 Exactly. An exotic Greek wrap, yeah? 02:54 Yes. Yes. Well, let's... 02:57 How do we get this recipe 02:58 you're gonna say so how else you get started? 02:59 Okay, so we're gonna first... 03:01 First we're gonna do the hummus. 03:02 And we're not using beans. 03:03 Wait a second, how you're gonna do hummus with no garbanzos. 03:07 With no garbanzos, we use a zucchini instead. 03:10 Zucchini hummus with no garbanzos. 03:14 Amen, amen. All right. Okay. 03:17 Yeah, because beans are cooked 03:19 so we're trying to live like fresh. 03:21 Straight off the garden 03:23 so we're gonna use zucchini as our base. 03:26 If we're gonna do zucchini not garbanzo, 03:29 zucchini hummus, all right, and then how else 03:32 this is gonna mix up with saranwrap. 03:33 And then we're gonna make like an avocado 03:35 kind of Greek dressing. 03:37 Avocado Greek dressing, okay. 03:39 And our wraps are going to be the lettuce, 03:42 so that's going to, 03:43 we're gonna build the things on our lettuce 03:45 and we'll just eat it like that. 03:46 Man, Evita have provel cheese, they go way back, 03:50 they're mixing it up and letting 03:51 this food be our medicine, 03:53 and we'll probably look at some of those 03:54 medicinal benefits here today as well, 03:56 so it sounds like it's quite a bit of stuff. 03:59 I probably won't even have any time to do any cooking 04:03 so, so let's see how it goes. 04:05 So we'll start with the what? Not garbanzo. 04:08 The hummus, the zucchini hummus. 04:10 Zucchini hummus, all right, 04:11 I hope you're making notes 04:13 because here's a recipe on how you can make 04:15 this Raw Zucchini Hummus. 04:18 All right, all you need is: 04:43 Exactly. Exactly. 04:44 All right, so I'm really interested. 04:46 Now I see that the recipe for the hummus 04:48 is similar to that of regular hummus 04:50 just without the garbanzos or the chickpeas 04:52 and we're going to use the zucchini instead, okay. 04:55 So well, how are we going to go ahead and do this? 04:57 So we have the zucchini that has been cut up. 05:01 Okay. Yeah. 05:02 So we have the cut up zucchini there. 05:04 And we have them... And peeled as well. 05:06 And peeled them 05:07 because you know it's be like color. 05:09 Right, right, we don't want green hummus. 05:11 No, we don't want green hummus. So we have our lemon juice. 05:13 So we have the lemon juice, 05:15 so freshly squeezed lemon juice is always the best. 05:17 Exactly, we have our cumin. 05:20 This is my favorite, cumin as you say or cumin, 05:24 I love, I love cumin, this is like my secret, 05:27 secret ingredient there, 05:29 and so a lot of people truly enjoy that and you... 05:32 She also put that lemon in there 05:33 which gives it that nice little balance there for the hummus 05:36 as we normally do it, all right. 05:39 And so olive oil 'cause all hummus have olive oil. 05:42 Okay, all right. 05:43 So basically we're following the same structure... 05:46 The same structure. 05:47 Same structure. Exactly. 05:48 And then we have the... Do you have a spatula? 05:50 Did you 'cause now I need your help. 05:52 All right, let me give her a hand, 05:54 I have a spoon, will spoon work for you? 05:55 A spoon will work. 05:56 All right, so we have the tahini. 05:58 Now we all know tahini is basically sesame seeds, 06:01 just you know mixed out really well. 06:04 Sesame seeds is like gourmet, that right there is really 06:07 what's going to make this recipe our super food, 06:10 a what food? 06:11 A super food. 06:13 A super food because sesame or tahini, 06:16 tahini is like sesame butter, right. 06:19 It is loaded with calcium, 06:21 like phenomena, everybody is running, 06:23 I need calcium pills and I'm lacking calcium. 06:26 Well, just let your food be your calcium 06:28 and that comes from the, from the sesame or a tahini. 06:32 And the reason why a lot of people 06:33 unfortunately sometimes have this like osteoporosis, 06:36 these bones, the calcification problems is 06:39 maybe one reason is they're not using it, you know, 06:41 if you're not using your bones mean standing up and walking, 06:45 then a bone says you don't need me. 06:47 And so as a result they become a little weaker. 06:49 Also a person who uses quite a bit of phosphorus type foods 06:53 you know meat is one, 06:54 even a soda like the main ingredient, 06:57 a soda is a phosphoric acid. 06:59 So the body has to find a balance 07:00 between phosphorus and calcium. 07:03 So it's like a pendulum, you know what I mean, 07:05 when you put one so you add one, 07:07 so it looks like it's going down but you're adding 07:09 more stuff and so you increase the phosphorus, 07:11 then the body has to decrease the what, the calcium, 07:14 so it pulls that out a little bit. 07:16 That's a layman way to explain it. 07:17 And so we have to watch out for foods 07:19 that are very high and like phosphorus, 07:21 but you know what the cool thing is? 07:23 What? 07:24 You ready for how God works this out for us. 07:25 Sesame has high in calcium, 07:28 but it has also a good amount of what? 07:31 Phosphorus, so the Lord balances it out for us, 07:35 and hey, we don't have to worry about that, 07:37 so that's why this zucchini, 07:40 raw zucchini hummus now steps up to be a super food. 07:43 You learned it here first 07:45 on A Taste of Paradise on Evita's show, all right. 07:48 And so we have our salt. 07:49 So we got the Himalayan salt, 07:51 now ya'll know I just added a little extra to that there. 07:53 So if you notice that most of all the ingredients 07:56 do not come from a can or a bottle 07:58 just only, maybe one. 07:59 This is true. This is true. 08:02 Forgive me you may see a can 08:03 on one of my shows here a little bit. 08:06 So then we process. 08:17 Wow, it is great way to... 08:19 That thing is looking like the real deal here. 08:27 No way. 08:34 Look at that. Get out of town. 08:36 Look at that. 08:37 Everybody take a quick look at this if you can see it. 08:40 This is the raw zucchini hummus as you see here, 08:46 very, it smells good. 08:47 And a cool thing about it 08:49 at least is we don't have to let it sit. 08:51 You know remember when we make the garbanzo and stuff, 08:53 you got to soak that overnight and do all of the stuff 08:56 or even soak it and cook it. 08:59 So we don't have to do that now or maybe if you know sometimes 09:03 you may use a can or something like that 09:05 but now you can skip all of that and make it yourself 09:08 with the raw zucchini hummus. 09:10 Exactly. 09:12 All right, so we'll take that... 09:13 So we're gonna put this in our bowl 09:17 and get ready for the next recipe 09:19 which is the dressing. 09:20 Okay. 09:22 So we're gonna make a little dresses 09:23 so now you have the raw zucchini hummus, 09:25 then we're gonna have a nice little 09:26 Greeks style type dressing or something like that. 09:28 Dressing to go on top of it. 09:30 To go on top of the hummus? 09:32 No. We're gonna do a salad. 09:34 Oh, okay there it is, that's right because 09:36 we're doing a Greek salad here today so... 09:38 It's gonna be a Greek wrap. 09:39 A Greek wrap. 09:41 I'm learning it from the cook herself. 09:43 You see she even had her scientist's glove, 09:44 you know something, 09:46 she's gonna make something serious here today. 09:47 So we're going to make that nice little dressing. 09:51 What's the name of this dressing? 09:52 It's a Greek dressing. 09:53 A Greek dressing so here take notes of the Greek wrap, 09:57 the Greek salad dressing. 10:00 What would go in our salad all you need is: 10:28 There it is, as simple as that. 10:30 And we need the stuff for a salad as well. 10:32 Okay. So we need: 10:44 There it is. 10:46 What is the point, you see me, 10:47 what's the point of having a dress without the salad. 10:49 Exactly. 10:50 See that's why we got to team up 10:52 with this one here so... 10:53 Okay, so now I need the Vitamix. 10:54 Okay, so we're just gonna move this food processor 10:56 out of the way, all right. 10:59 And then we're gonna get you a little Vitamix or a... 11:04 Just make it sure it works... Oh, they do. 11:05 Tezeno, yeah, yeah, you got to make sure 11:07 it's in good condition here. 11:09 So we have the Vitamix, if you don't have Vitamix, 11:12 any blender should be fine. 11:14 Just work with what you have. 11:16 Of course, let me get the top going. 11:19 All right. 11:20 So we're gonna take these items, 11:22 now we're gonna put the avocado in this as well. 11:24 And we're using like a quarter cup, 11:25 so we're just going to use a little, little, little small. 11:29 Okay, so we're gonna use about 11:31 a quarter portion of the avocado as we see here, 11:35 we're gonna put that in the blender, 11:37 it's some real simple easy, everybody can do it. 11:39 You can probably do it with your eyes closed, 11:40 just don't use the knife. 11:42 All right. 11:43 And what else? We have our water. 11:45 Okay. 11:47 I'm going to get a little bit of liquid up in there. 11:50 Our lemon and lime juice... 11:52 Lemon and lime juice. Which is fresh. 11:53 Okay, so we get a little extra zing with it 11:56 because normally the Greek salad dressings 11:59 will have a lot bit of vinegar. 12:00 Okay, now vinegar is acid outside and inside, 12:03 so we want to hold off on that one there 12:06 because it will cause other problems. 12:07 Exactly. 12:08 But with the lime or the lemon juice 12:10 is acid outside 12:11 but when it goes through digestion, 12:12 it becomes that alkaline as well, 12:14 so that would be very helpful for us as well. 12:17 However, a lot of people run around drinking lemon juice, 12:20 lemon juice, lemon juice. 12:21 Good for cleansing, good for this, good for that. 12:23 Well, what do you need to cleanse. 12:24 If you're eating this good food, 12:25 there's nothing you really need to cleanse, you know, 12:28 but then at the same time 12:30 my, my sister-in-law's sister is a dentist, yeah. 12:32 And she says tell those people to take it easy on the lemon. 12:35 Why? 12:37 Because, you remember, it's acid outside 12:40 but as they pass through digestion, 12:42 all right, so this is one step, 12:44 then it becomes alkaline but a lot of people are using 12:46 and then because it's acidic, 12:48 it's starting slowly but surely to erode the enamel, 12:51 the dental enamel, 12:52 so somebody say drink it through a straw. 12:55 I mean just use it leisurely but not every day. 12:58 Too much, too much I'll be the cry, yeah. 13:00 Exactly. 13:01 So we went ahead and put the lemon 13:02 and the lime juice in here. 13:04 The lemon and the lime juice 13:05 almost gives the taste of vinegar. 13:08 It gives, it deforms like a chemical reaction 13:11 or whatever and it has the taste. 13:14 Right, that little zing. Zing, yeah. 13:15 Okay, very nice. 13:18 So we use an olive oil. 13:20 Okay, so we got the olive oil going 13:23 and we have the sea salt, the Himalayan... 13:25 Himalayan salt. 13:27 Right to Himalayan, layan. Garlic. 13:28 All right, so we have some fresh garlic as well in here. 13:31 And oregano leaves. 13:34 You've got the fresh oregano leaves. 13:35 You can't beat it when you go fresh. 13:37 And one date. 13:38 And the date, now the date, 13:40 we're putting a date in this 13:41 'cause this supposed to be savory now. 13:43 Yes, savory and sweet. 13:44 You know, I like the savory and sweet together. 13:46 There it is, a nice little combination, 13:48 so I'll just put that on there and then... 13:51 We'll just blend it up. We'll just blend it up. 14:12 Done. Okay. 14:14 So we have our... 14:16 Greek dressing. Greek dressing. 14:18 Let me get this for you. 14:19 Look at it, even a blender wants to hold on to me. 14:22 I'm here making a mess but we're in a kitchen, 14:24 don't worry about that. 14:25 All right, so here it is, 14:27 we have a nice little just maybe 14:28 if you all can take a quick look. 14:29 Look at that delicious Greek salad dressing. 14:34 Everybody can enjoy this. 14:35 It almost looks like one of my dresses 14:37 that I used to make, 14:39 it was called the creamy cucumber dressing. 14:41 Oh, cool. 14:42 Creamy cucumber dressing, very nice, very tasty, 14:44 and the good thing about it is you saw how much, 14:46 only fat in general that this has is the what, the olive oil. 14:50 And the avocado. 14:51 And avocado. That's it. 14:53 So olive oil, avocado, 14:55 if you want to cut back on a fat, 14:56 then we just put a little bit less what? 14:57 Oil... 14:59 Olive oil, and you just put a little more water in it. 15:01 There it is, done deal. 15:02 Simple and easy, 15:03 you all heard it first here at Taste of Paradise. 15:06 So then... So we gonna put this over here. 15:08 Okay, so we gonna put that to the side. 15:10 And then, yes. Are you done with the Vitamix? 15:11 I am finished with the Vitamix. 15:12 Let me be helpful and useful. Yes, please. 15:14 So I'm gonna put this out of the away. 15:16 Get this Vitamix going. 15:19 This is what we're gonna use for our wraps. 15:21 Okay, so we have some basic lettuce, romaine? 15:26 Romaine lettuce. 15:28 So we have the romaine. 15:29 Hey, this is almost reminding me of making 15:31 lettuce wraps and stuff. 15:33 This is a form of lettuce wrap. 15:34 Exactly, exactly. 15:37 We got the lettuce wraps there. 15:38 So I'm going to get a spoon. 15:40 So we gonna put our raw zucchini hummus... 15:44 On the lettuce. On the lettuce. 15:47 Now you know, you remember people always mention, 15:49 oh, man, well, 15:51 lettuce has no nutritional value or something like that. 15:53 But it's the iceberg leaves. 15:55 All right, that's the iceberg and even then, 15:57 even then with the iceberg at least something fresh. 15:59 You know what I mean... Yes, yes. 16:01 I mean, I've heard, I've heard individual say, 16:03 oh, it has no value, no value, 16:05 no value and then they don't need anything at all, 16:07 so at least it's better to have something instead of nothing. 16:10 One individual didn't buy any salad, 16:12 so what happened to the salad. 16:14 Oh, they only had the white salad 16:16 or lettuce iceberg I'm like yeah, 16:19 and I mean it's not as good as the romaine 16:24 but it's still better than nothing, yeah. 16:25 It's better than nothing. Better than nothing. 16:26 At least you can have some fresh food in your diet. 16:29 And you know, Evita, she loves the fresh stuff so, 16:31 so at least have some fresh or get some hydration, 16:34 at least it's good for hydration. 16:35 Exactly. 16:37 And the crunch. And the crunch. 16:39 Yes. 16:41 Then we gonna add some... Spinach. 16:44 Some spinach, okay, this is looking like a layered, 16:49 we're making a sandwich here. 16:51 A lettuce, a romaine lettuce sandwich. 16:54 All right, then we're gonna add some of that. 16:56 So now we're going to boost up that romaine 16:59 with the spinach because of the spinach will provide, 17:02 you know, iron, a little bit of iron, 17:04 getting a little bit of vitamin K. 17:05 However this thing is so amazing. 17:07 If you are taking blood thinning medication 17:10 or something, please let your doctor know, 17:12 don't even let him... 17:13 You don't personally have to let him know 17:14 because the doctor already told you to hold off on items 17:17 or green leafy veggies, all right. 17:19 So maybe you can use something else or just make sure... 17:22 You can use some more lettuce. 17:23 Okay Yeah, you can use romaine. 17:25 Okay. 17:26 You can use some iceberg lettuce. 17:28 All right, so in that case, in that case you can do that. 17:30 If you don't want it. Yeah. 17:32 If you have those problems. 17:33 Right, but the key is follow doctor's instructions. 17:35 Exactly. But this is good. 17:37 We're using food as, as, as medicine here 17:39 and if you eat this way now, 17:40 then you can avoid problems later. 17:42 Yeah, you won't get those problems. 17:44 Yeah. So then what else we have we're adding here? 17:46 Cucumber. 17:48 Cucumber, this is true because in Greece, 17:49 it's like cucumber is in everything. 17:51 They love their cucumbers, 17:52 so we have some chopped diced cucumbers. 17:55 Cucumbers are very good as well for the skin, for the skin. 17:59 If you ever going out to the beach and stuff 18:02 and unfortunately it happened to me once, 18:05 I was, I was hanging out, I was hanging out at the beach 18:08 a little too much, a little too much. 18:10 And as a result, as a result, I feel, you know. 18:14 You know, I'll tell you real quick, 18:16 they say those of a darker complexion 18:18 need a little bit more sun, you know what I mean, 18:20 almost seven times I'm out at sun 18:22 than those of the lighter complexion, 18:23 so I'm like, momma, I'm just black, 18:25 you know what I mean, 18:27 but I missed the part that my dad is Italian, right, 18:31 so I was hanging out of the sun having a good time. 18:33 Next, you know, I finished, 18:34 I was looking literally like a cherry, 18:36 you know what I mean, I'm like, but I thought 18:37 I needed seven times more and I got burned, 18:40 and so I went to like the store at a little restaurant, 18:42 I was like you have cucumber. 18:43 I went home took a cold shower and I took those cucumbers 18:45 and I rubbed it all over my body 18:47 and you know what I went to sleep. 18:49 I prayed of course, I went to sleep. 18:50 The next day I woke up, the problem was gone. 18:53 The cucumber is very good for the skin, 18:56 that's why you always see it in those skin preparations. 18:59 You know, so you go to a store, they have cucumber scrub 19:02 or cucumber, apricot and all that stuff. 19:04 They tell you what food is good for you. 19:06 So why don't you just eat it instead of spending 19:08 seven, eight, nine dollars on these items. 19:09 And you know at the high price spas, 19:11 they have cucumber slices and they put them on your eyes 19:13 to help the swelling and the dark circles. 19:17 Look at that. 19:18 Hello, well, everybody you have the suggestion right there. 19:22 She is our spa expert, and not only she cook it 19:25 but she saw, they put on there because it's good for you. 19:28 So you can do that without spending, 19:29 how much is a minimum spa visit? 19:31 No, hundreds. 19:32 100, $200 well, you can buy literally 19:35 a whole roomful of cucumber for that amout. 19:37 Exactly. 19:38 So go ahead and another way to do it is just what? 19:41 Eat it. Just eat it. 19:42 So we put the cucumber on there so we lay it, 19:44 we have the romaine, we have the raw zucchini, hummus. 19:48 We have the... Onions. 19:49 The spinach then, we put the cucumbers, 19:51 now we have the onions. 19:53 These are the nice raw onions there that you can enjoy. 19:55 Yes, these are yellow onions but if you don't like the, 19:59 the sharpness of the yellow onions, 20:02 you can use the red onions, they're sweeter. 20:03 The red onions as well. Yeah. 20:05 It'll look pretty cool also I bet. 20:07 Yes, it will. 20:08 However so enjoy this, like this is the one 20:10 that you eat at home. 20:12 Yeah, when you're not going out, 20:13 you know, Sundays, all right, 20:15 you don't want to bring this recipe into work would you 20:17 at least with the onions 20:18 because then it's going to be a little, 20:20 there's a problem in the area. 20:21 Exactly. Or you could eat some cilantro. 20:24 Oh, eat some cilantro as well. 20:25 Or some parsley. 20:27 Good news, so we'll do that. 20:29 Now, we're going to load on some... 20:31 Carrots. Some carrots. 20:33 Very nice, very nice, so we're gonna add the carrots 20:35 and we all know, it's good for the eyes and stuff, 20:37 but also a good amount of fiber 20:39 and your beta carotenes as well. 20:41 Literally I thought this was a meal, 20:43 this is like a supplement in full, 20:47 you know because you're, 20:48 you're boosting it up with the iron, 20:50 the vitamins and the mineral. 20:52 So we have the carrots, this is coming to fruition now, 20:54 it's looking legit. 20:56 Exactly, exactly. 20:57 Now I did mix it up a little bit. 20:59 I'm using something that is not raw. 21:04 Now don't kick me off my show now. 21:06 I'm using some olives. 21:08 I needed to record this. I needed to record this. 21:10 Evita, she is busting, 21:12 she is using something else that's not raw, okay. 21:14 Look it, are you serious? 21:16 Well, I'm using some olives, olives come, it is in a can. 21:20 I knew, check this out y'all. 21:22 I know she would come on to other side. 21:24 The day would come, I have to come and see it 21:26 for myself here today, but olives, amen. 21:29 Yes, olives. 21:31 Sure, let me see how you'll use the olives. 21:32 It's kind of hard to find raw olives, you know, 21:35 you can't find them right off the tree. 21:37 So you have to come over one day or another. 21:39 So we're gonna use some olives which is phenomenal. 21:41 Lot of people use this as well 21:44 when they're dealing sometimes with kidney afflictions. 21:47 They will use that, but of course 21:48 the olives you want to use the one 21:51 that is kind of how can I put it, 21:53 not stored in vinegar. 21:54 Exactly, exactly. Okay, not stored in vinegar. 21:56 So that you can go to the olive bar 21:59 and, and use that, 22:01 and so lot of people enjoy that as well. 22:03 So we have the olives, we have the carrots. 22:07 Is there any more? That's it. 22:09 That's it? That's it. 22:11 Pretty much done, and then we're gonna go with the what? 22:13 The dressing. 22:15 The dressing, we sprinkle the dressing on top. 22:17 Sprinkle. Now isn't that beautiful? 22:19 Look at all the colors. That is pretty good. 22:22 That is pretty good and you had those onions 22:25 even if you use the red onions as well. 22:27 Yes. 22:28 That will look pretty decent there, 22:30 so we have the Greek lettuce wraps. 22:35 And this is the avocado kind of Greek dressing 22:39 to go on top of it. 22:42 And then that's it? And that's it. 22:44 Now is this all one serving or how? 22:47 You know, if you have a big appetite, 22:49 you can eat all three of them. 22:50 You can eat all three? 22:53 That's healthily dangerous for you 22:56 so, wow that looks good, and a matter of fact, 22:59 I can't even top this so what we're gonna do. 23:02 We're gonna see how this works out. 23:04 You're gonna see on my next show, 23:05 we're gonna put out together a minute, 23:06 a meal $5 in five minutes 23:09 a simple meal that we all can enjoy. 23:11 Oh, wonderful, awesome. Yeah. 23:12 So let's go ahead and eat it and as you always say... 23:15 Hey, remember to live life fresh. 23:26 Welcome back on A Taste of Paradise. 23:28 You saw it, we had it here best with Evita Tezeno, 23:32 we went on the other side to the land of the Greek people 23:36 and we ate some Greek food, huh. 23:37 Yes. 23:38 Where we made some of that delicious, 23:40 what do you call it again? 23:41 Greek wraps. 23:43 Greek wraps, and they are there and we even saw it first here, 23:45 Evita went on a cook side as well. 23:47 She used some of those olives, 23:49 so what I'm going to do a little bit here 23:50 because a lot of people will love to appreciate the taste 23:52 but you know what's taken over by storm? 23:55 It is not food, it is the cold and flu. 23:58 Yes. 23:59 People have cold and flu, and now, you know, 24:01 you have a cold and flu, you can't appreciate the flavor 24:03 and the food, so unfortunately we want them to try that 24:06 but we want to make something 24:08 that is really good and helpful for us, 24:10 and it is something that will help 24:12 fight off the colds and flus if you have it, 24:14 if you don't have it, 24:16 you know, use it once in a while 24:17 to prevent the problem. 24:18 Of course, you've got to take care of yourself 24:20 and follow simple laws of health, 24:21 the nutrition, the exercise, the water, the sunshine, 24:23 the temperance and rest and trust the God. 24:25 But today we're gonna do something very good 24:28 and we call it the Three P's, 24:30 Paradise's Powerful Penicillin. 24:33 This here by God's grace will help 24:35 because it has some of the simple ingredients 24:37 that will be helpful for us, 24:38 and we're gonna do it in very little time 24:40 so all of you can follow along, so get your pens out, 24:43 get your papers ready and let everybody know about 24:45 what Paradise's Powerful Penicillin. 24:49 Penicillin there you go so here it is, write it down, 24:52 it's real simple and easy to follow. 24:54 All you need here is: 25:17 And if you really need a booster then, 25:19 all right, I came on the other side, you know, 25:21 use a little pinch of cayenne pepper 25:24 because we know cayenne pepper works medicinally. 25:26 So, Evita, help us out real quick. 25:28 She came on other side, I'm gonna let her work, 25:30 you saw she had me working. 25:31 All we're gonna do real quick is 25:33 just cut up some of these items. 25:34 We already rinsed these, we're gonna, yes, 25:35 using with the skin. 25:37 We're gonna take the grapefruit, 25:39 we're gonna cut that up. 25:40 There's a couple of pieces there. 25:42 All right. 25:43 I'm gonna put that in first. So while she cuts... 25:46 Oh, let me get 25:48 my food scientist's gloves, so here it is. 25:49 Yes, yes. We're making... 25:51 Now normally I wouldn't 25:52 but, you know, Evita came in here with her gloves, 25:54 so you know I got to do it as well, all right. 25:56 So here we go, we have the grapefruit come in, 25:59 and Evita, all you're gonna do is 26:01 just cut up all of these items here. 26:02 I'm gonna put this, if you have a regular blender, 26:04 put the liquid items 26:06 or the more juicy items in first 26:08 so that's gonna give you some rhythm there, 26:11 so we have the grapefruit, then she's also putting 26:15 the, or cutting up the lemon. 26:17 Yes, with the skin. 26:19 Now, we're gonna pour that in there. 26:21 And I'm noticing you're not using 26:22 anything from the can. 26:24 All right, nothing from the can. 26:25 Everything is fresh. 26:27 Yes, everything is fresh, so we have the oranges as well. 26:32 Very simple, this thing is gonna happen so fast, 26:34 you may miss it. 26:36 You better press pause. Oh wait a second. 26:37 We're watching this here. 26:39 Record it or do something or get a copy. 26:42 Then we're gonna take the onion and garlic 26:44 and while she's cutting that up, 26:46 I'm gonna blend this a little bit 26:47 to get it going. 26:48 All right. 27:08 All right, so you don't want to put all of it in 27:11 at the same time or else 27:12 you're gonna have some issues, all right. 27:13 Then while she is cutting up the onions, 27:16 I'm just gonna take a little pinch of salt 27:19 as we see here 27:20 and a little pinch of cayenne pepper. 27:23 This will give it that extra boost 27:25 and then we have our garlic already chopped up. 27:27 Let's throw in the onions. 27:29 We're gonna put in the garlic and then... 27:32 And without it, with the skins on? 27:34 Yeah, all right so in general you do it without the skin, 27:37 and then I'm gonna get this going. 27:47 There it is and one last thing 27:50 because you're gonna miss it now 27:51 one, two, three of that peppermint. 27:54 I'll cover it up one more time. 27:58 Here it is, y'all, Paradise's Powerful Penicillin. |
Revised 2017-01-12