Taste of Paradise

Soup or Salad / Protein Power-Packed Special

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno (Host), Tiffanie Archie, Zedy Harris

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Series Code: TOP

Program Code: TOP000070


00:01 Have you ever wondered
00:02 exactly how to prepare healthy food
00:04 that actually tastes good?
00:05 Well, stay tuned while Evita Tezeno
00:07 and your's truly, Nyse Collins show you just, how to do it,
00:10 and give you something better, A Taste of Paradise.
00:31 Welcome to A Taste of Paradise. My name is Evita Tezeno.
00:35 Now there's a challenge for most people,
00:37 they cannot come up with new and innovative ideas
00:41 for dishes
00:43 and also using unusual and exotic vegetables.
00:48 And I always say, viewers eat the rainbow,
00:52 eat the rainbow.
00:54 Well, this dish is utilizing a lot of different colors
00:57 and also an exotic vegetable called the jicama.
01:02 But I have a special treat today,
01:05 again I have my wonderful bestie with me, Tiffanie.
01:10 Hi, lady. Hi.
01:11 How're you doing? Welcome to the kitchen.
01:13 Thank you for having me. Yes.
01:15 So today, we're make a cabbage jicama salad.
01:18 Cabbage?
01:20 Yes, a purple cabbage
01:21 and it's going to have a walnuts topping
01:24 with a wonderful creamy smoky French dressing.
01:28 Yes.
01:29 So we're going to read the ingredients for that.
01:31 For the salad, the ingredients are:
01:53 For the walnut topping, the ingredients are:
02:12 For the creamy smoked French dressing,
02:15 the ingredients are:
02:43 So Tiffanie... Yes.
02:45 I want to start with that smoke dressing first.
02:48 Okay. The French dressing.
02:49 Guide me, okay. So, okay.
02:51 So we're going to start with our trusted Vitamix.
02:53 Okay.
02:54 And let's just start putting the ingredients in.
02:57 The lemon juice, the medjool date
03:01 and viewers make sure that you take the pit out.
03:05 Because, we don't want a chunky, rough, cut
03:08 in our Vitamix,
03:11 and olive oil,
03:15 mustard powder, nutritional yeast,
03:21 this is loaded with B vitamins.
03:23 Oh, yeah. Yeah.
03:25 B12. Onion powder.
03:29 This is smoke... And smoke paprika.
03:31 Okay.
03:33 Yes, and you just want to blend that.
03:34 Careful over with that.
03:36 Yes. Spice.
03:37 Yummy.
03:38 And this was the stuff of the medjool dates.
03:41 So we're going to just add the little liquid
03:42 that's left in there.
03:44 Wonderful. Okay.
03:46 And we're going to blend that.
03:49 Just a whiz.
03:51 Yes, and while you're blending that,
03:52 I'm going to finish chopping the jicama.
03:54 Okay. Okay, go ahead.
04:07 Okay, so now, we're going to mix the walnut topping.
04:10 Can I remove these for you?
04:12 Yes, you could take those out of the way for me.
04:13 And we have our onion powder and our walnuts chopped,
04:19 our nutritional yeast, and then our garlic powder.
04:25 And then, we're going to put in some salt.
04:28 Pint of salt.
04:30 Your salt is always to taste. Yes.
04:32 Okay.
04:34 Because, you know,
04:35 different people have different taste.
04:36 So we could say, a half a teaspoon
04:39 but sometimes that might be a little salty for some people.
04:41 Okay. And I notice this salt's pink.
04:43 Yes, it's Himalayan salt. Himalayan salt?
04:46 Mm-hm. Okay.
04:47 Yes. And it has more minerals in it.
04:49 Okay.
04:51 Usually, when the salt is white,
04:52 it's usually bleached.
04:53 Okay.
04:55 So we have the salt that has more nutrient value.
04:57 Okay.
04:59 Plant base diet needs more nutrients.
05:00 Yes.
05:01 The layering is really effective.
05:03 Exactly, exactly.
05:04 So we're going to have our salad here,
05:07 and we start off with our purple cabbage.
05:12 Then, we have our wonderful red onions.
05:16 And you see all the colors? Yes.
05:18 Purple is my favorite color. Yes, mine's too.
05:25 And then, we have our celery.
05:31 Celery is great for calming our nerves.
05:33 Yes, it is.
05:35 And also if you know the celery is shape like a bone
05:38 it's really good for the bones too...
05:39 Okay. As well.
05:41 Excellent, I know. And this is a jicama.
05:42 Jicama.
05:43 A Jicama is like a cross between an apple and a potato.
05:47 Okay, country of origin?
05:49 I think it's Mexican. Okay.
05:51 Yeah, so the way you peel the jicama,
05:55 we're gonna move this out of the way,
05:57 is it has this kind of tough skin on it,
05:59 and so just kind of take it
06:02 and just pull it away like this.
06:04 Okay. Yeah.
06:05 Not so tough. No, it's not so tough.
06:07 And we're going to cut it
06:09 and then just kind of thinly slice it.
06:14 And it has a sweet kind of starchy taste.
06:16 Okay. It's really neat.
06:18 It's really nice flavor.
06:21 So then, we put this together and let's toss this together.
06:32 All these beautiful colors. That looks great.
06:39 And to sweet on the onion.
06:42 Yes, and the celery,
06:43 the saltiness from the celery is wonderful.
06:47 Like a play on medley. Yes, yes.
06:51 And so we're gonna take the lemon zest
06:55 and put a little zest in here.
07:00 And remember, don't go down to the flesh of the lemon,
07:03 just put right down to the white pit.
07:08 'Cause you don't want it to start getting bitter.
07:09 Yeah, lemon zest is refreshing. It is very refreshing.
07:15 Okay.
07:16 So we're gonna get our bowl,
07:21 and we got to put some of this in the bowl.
07:26 Is that comfortable for you?
07:27 Yes, just move the bowl a little bit.
07:33 So we're always trying to find new salads to eat,
07:36 so we could have a more raw in our diet.
07:39 And this is a really very nice salad.
07:41 And it's pretty quick. It is real simple.
07:43 Yes, and I like the variety. The variety.
07:48 So let's get some more jicama.
07:50 Here we go.
07:54 Now, let's pour the dressing on.
07:56 Okay, do you need to pour in?
08:00 Yeah, just pour all of it.
08:01 Around.
08:05 You see we have purple, we have orange,
08:08 we have green...
08:09 Yeah, it is gorgeous, just gorgeous.
08:14 That's all?
08:16 Yes. Just coming.
08:19 Continue? Yes, that's great.
08:23 Use all of that wonderful smoky dressing.
08:28 And most dressings that we buy in the store has vinegar in it.
08:31 And vinegar is not really good for digesting.
08:33 So this is why we make our own dressing.
08:36 You're right.
08:40 That's beautiful. Yes.
08:42 Now, we're going to put this wonderful topping on it.
08:53 And again, it smells amazing.
08:58 And beautiful.
08:59 Yes, a jicama salad fit for a king.
09:02 Yes, beautiful.
09:04 With the red cabbage and the walnut topping,
09:07 I just can't wait to dig in.
09:09 I am sure, it's delightful and crunchy.
09:11 And, Tiffanie, thank you again for joining me in the kitchen.
09:13 Well, I was...my pleasure.
09:15 Yes, and you know, what we say at the end?
09:18 Remember to live life fresh.
09:27 Welcome back.
09:28 As you see, we got the salads rolling.
09:30 So now, we wanna do something special, but today,
09:33 we're gonna do a extra special
09:34 because we're gonna be doing cooking with kids or, you know,
09:37 I don't like to say a kids, young adults.
09:39 And so, I have my special, special guests
09:42 on the show with me
09:43 to do these simple, simple recipes because Evita,
09:47 she did the salad, we're going to do a salad in an avocado,
09:50 but this show is called The Protein Power Pack Special,
09:55 Protein Power Pack Special.
09:56 And here is my guest today, Nephew himself.
09:59 How's it going, Zedy?
10:01 Give give me a handshake or whatever like that.
10:02 You're doing all right? Yes, Sir.
10:04 You sure? Yes.
10:05 Good, you're looking sharp here.
10:07 I think as you all can see,
10:08 if I need to leave town or whatever,
10:11 we have somebody that's going to take over.
10:13 Zedy, how old are you? I'm 15.
10:15 Fifteen? And you're a chef already.
10:18 Yes. Oh, man.
10:19 He's already claiming it. That's what I'm talking about.
10:21 So for those who are watching, if you're not a chef,
10:24 just claim it and start cooking
10:25 and have a good time in the kitchen.
10:27 What are we going to be doing today?
10:29 We're going to be doing a protein power pack special.
10:32 Yeah? Yes.
10:34 What are some of your things like when you hear protein,
10:36 what do you think of?
10:37 A lot of times people are always like
10:39 who use lot of protein they always trying to what?
10:40 Workout.
10:42 Workout and lift weights and stuff like that.
10:44 Do you workout? Yeah.
10:48 That's I guess that's something there.
10:50 But he looks like he works out.
10:51 Look at him, he's looking strong and stuff like that.
10:53 But protein is necessary for the body,
10:55 for the muscles and stuff like that,
10:57 but too much, as we know, can be a, what?
10:59 Can be a problem. Yeah?
11:01 So we're going to do something really cool and special,
11:03 one of my favorites myself,
11:05 and it's one of the best grains in town.
11:08 Can you tell me what is our favorite grain,
11:10 one of our favorite grains that we can use?
11:12 It's quinoa. Quinoa?
11:14 Quinoa.
11:16 He's laughing at me here. It's quinoa.
11:19 As you can see here quinoa, quinoa is very good.
11:22 Can you tell us why quinoa is very good for us?
11:24 It has a good source of fiber in it.
11:26 Fiber. What else?
11:27 Iron.
11:29 All right, now we know fiber is good to keep things, what?
11:31 Going. Yeah, keep them going.
11:33 Of course, like that, you know, keep them moving,
11:35 number two not number one.
11:36 But amen, you know, what I'm talking about.
11:38 All right, so it's good for fiber, what else?
11:41 And protein. And protein.
11:43 Did you know that some people actually can substitute meat,
11:48 with what?
11:49 Quinoa?
11:51 No, it's not quinoa, it's quinoa.
11:52 All right, so they can actually substitute that.
11:55 But of course, you know,
11:56 you want to find that nice little balance, of course.
11:58 So it's high in protein and you mentioned also, what?
12:01 It's got source of iron. Iron.
12:03 So people who are dealing with anemia
12:06 or different items of that nature,
12:08 what can they use?
12:09 Quinoa. Quinoa.
12:10 Now, here's the thing, here's the thing,
12:12 have you tried it before?
12:14 Yes, I have. Do you like it?
12:15 Yes. I do.
12:16 Look at that.
12:18 Yeah, you need to catch this, catch this smile on this guy.
12:20 He's like, yes, yes, yes.
12:22 It is very good and it's very easy to, what?
12:26 To make? Yeah, very easy.
12:27 To make, matter of fact, it's so easy,
12:29 we already made it for you.
12:30 As you all know, it's take about, what?
12:32 How do you make it?
12:33 One cup of quinoa to two cups of, what?
12:36 Water.
12:37 Very good, you got the water down there.
12:39 So it's actually quiet easy.
12:40 You ever had trouble making rice?
12:44 No. No?
12:46 No. Oh, okay good.
12:47 Well, we have a rice expert here.
12:49 But I have trouble sometimes cooking rice, right
12:51 'cause it always get mushy,
12:52 sometimes too much water, too little water.
12:54 We'll use a rice cooker.
12:56 Oh, my bad, what happened was,
12:58 I couldn't afford a rice cooker.
13:00 You're rich and stuff like that.
13:01 Now, but that's as simple as it is.
13:04 So you let it boil a little bit,
13:06 you put it on low heat and done.
13:08 It'll be ready and like 20 minutes, max.
13:10 This thing is amazing. It's easy, everybody can enjoy.
13:13 You make quinoa, before? Yes.
13:15 Yeah, what do you do? How do you make it?
13:17 Me and my mom, we made it with lemon, salt, cilantro,
13:21 whenever you want them.
13:22 Wow!
13:23 Oh, yeah, I remember, when I came here.
13:25 Yeah, I ate it that's why I learned it
13:26 from, you know, see he and his mom.
13:27 So Moms, better you get cooking with your sons, your daughters,
13:31 get them in the kitchen
13:32 because this is our kidlicious special, yeah?
13:34 Yes.
13:35 So we're going to make that today.
13:37 We're going to make some quinoa.
13:38 We already prepared it for you all.
13:40 You know, we have the chef in the kitchen,
13:41 so I have a lot of hands going here.
13:43 And all we did is we made that,
13:45 and we're going to make a special recipe
13:46 'cause we're going to do stuffed, what?
13:48 Avocado. Stuffed avocados.
13:50 Quinoa stuffed avocado
13:51 because we are power packing our meals here today.
13:55 You ready to get this rolling? Yes.
13:56 So here is our recipe
13:58 for our protein power packed quinoa stuffed avocado.
14:02 Tell us the recipe, you made it.
14:04 Okay.
14:27 Halved and pitted. That was quiet easy.
14:29 Yes.
14:30 Simple, you can knock that out, no problem.
14:32 All right, so let's get that rolling.
14:33 You already got rolling here, so you have, what,
14:36 the two avocados?
14:37 No, one avocado. Oh, you see, watch it.
14:40 Now, this man is a mathematician here.
14:42 So we have one here.
14:43 So go ahead and let's get that other one chopped
14:45 or not chopped, but halved.
14:47 All right, now you show
14:48 you got this under control, yeah?
14:50 Yes, sure. Okay, good.
14:51 While you get that under control,
14:52 I'm going to work and make sure
14:54 I get some of my other stuff here, all right?
14:57 And I know some people are like,
14:58 "You leaving, now watch it be careful
15:00 with that knife," and all that stuff.
15:02 You're doing, alright.
15:03 Now, just be dared as being nice and gentle.
15:06 You see he's a chef,
15:07 so I'm going to take care of him,
15:09 but if you have younger children
15:10 in the home or in a kitchen or whatever like that,
15:13 maybe, you could try,
15:14 give them plastic knife or something,
15:16 it's just the avocado
15:17 but teach them how to cook, all right?
15:19 So we have that going.
15:20 And then, I'm just going to get this little tomato
15:22 because you also call for tomatoes, right?
15:24 Yes. You sure?
15:25 Yes. Okay.
15:26 Half a cup.
15:28 So we're going to do by a half a cup.
15:29 I'm just going to chop this up real big here for us.
15:31 And, oh, make sure you have some, what?
15:33 Sharp... Knives.
15:34 Sharp knives because if you don't,
15:36 it's going to be a mess,
15:38 and I'm trying to work with what I got here.
15:40 I'm just going to cut this up, real simple, real easy.
15:43 And then, we have the two cups of cooked, what?
15:48 Quinoa. Cooked quinoa.
15:49 So I'm going to let you, run over here and then,
15:51 here is a little cup or machine.
15:54 Where's the cup items? All right, here we go.
15:56 And we're going to put two cups of cooked quinoa.
16:00 This one has already been prepared.
16:05 All right. What else you got going there?
16:07 Look at that.
16:08 You all need to take a look
16:10 at how beautiful, how pretty this is.
16:12 This is the tricolor here.
16:14 And I'm always taking notes there
16:16 as you can see.
16:17 So what we're going to do is we're going to add,
16:19 now take a little bit, all right,
16:21 of quinoa or whatever.
16:22 Quinoa, you can take about a half a cup.
16:25 You already did the onions.
16:27 So we're going to put a little bit of onions
16:28 in there.
16:30 I'm going to go ahead. Yeah.
16:31 Just about half of that.
16:34 Come on, you know how to make this.
16:35 You made this before. All right.
16:39 And then, I'm going to put this in there as well.
16:42 You already got the cucumbers going.
16:45 You already have...
16:46 What else you got going over here?
16:47 Now, we're going to mix these items up.
16:49 Hmm.
16:50 And also, you have some of that bell peppers.
16:54 This is looking pretty. Little bit of cilantro.
16:59 Now, real quick, cilantro tastes very good.
17:03 It always adds a nice little flavor to the foods.
17:06 So you can do that. What else you're missing here?
17:13 All right, lemon juice.
17:15 So you could do a little bit of lemon juice there
17:17 that works very nice.
17:19 And we got to get some salt and a little bit of, what?
17:23 Olive oil. Olive oil, okay.
17:25 So we get that going there,
17:27 just a nice little bit of olive oil and salt.
17:32 Salt of taste, of course, okay?
17:35 All right, we don't want it to be extra salty.
17:38 So we have that going, you mix it up nicely,
17:42 and we should have a bowl over here somewhere
17:46 that we can start making this look nice
17:48 because this is just one of our simple protein pack recipes.
17:53 And here it is. What I am going to do is,
17:56 I'm going to make a little bit of room
17:58 in your avocado, yeah?
17:59 'Cause sometimes these avocados are really small.
18:02 So I'm making room for two reasons,
18:05 so I can eat some avocado.
18:07 Do you like avocado? I do.
18:09 What is avocado good for? Vitamin E.
18:12 Vitamin E.
18:13 E is external, so that means E is good for your, what?
18:16 Good for skin and hair. Good for the skin.
18:17 And hair.
18:19 Well, I see you've been eating a lot of avocado lately.
18:21 You got some nice hair, brother.
18:23 All right, and then, we're going to take
18:25 and put that right in there.
18:28 Oh, wow, this is...man, this is looking good here.
18:32 This is going to be a power pack.
18:34 Come on, you got me on a diet there,
18:36 just fill it up and let it over flow.
18:37 You know that song? Yes.
18:39 How does it go?
18:41 He's not going to sing boohoo, all right?
18:44 So we're going to fill it up, let it over flow.
18:45 We have our protein packed avocado.
18:50 Good for the skin, good for protein,
18:52 good for almost everything.
18:53 And this is just the beginning here.
18:55 But as you know, as you know, when you make these recipes,
18:58 you got to clean up at the same time.
18:59 Yes. So he's going to clean up.
19:01 Help me clean up.
19:02 But at the same time, while we're cleaning up,
19:05 we're going to talk about our next recipe,
19:07 just a little bit.
19:08 And our next recipe is called our, what?
19:11 Power packed cookies? Power packed pumpkin cookie.
19:15 What is it called? Power packed pumpkin cookies.
19:17 Power pack pumpkin cookies, one of my favorite.
19:20 You all are going to hear it first
19:21 'cause we have, not the kids
19:23 but the young adults in a kitchen,
19:24 cooking with us today.
19:25 So tell us the recipe
19:27 for a power packed protein cookies.
19:53 And then for the topping we're going to use:
20:03 Wow, that was some good stuff, man.
20:05 That's a power pumpkin cookie. There it is.
20:10 You heard it first here. Thank you so much.
20:12 Chef, Zedy making it for us.
20:15 And this is something that everybody can enjoy,
20:17 especially the kids get them rolling with these cookies
20:20 because some other cookies
20:22 that they're buying in the stores,
20:23 Lord, have mercy.
20:24 What happened with all of the other cookies
20:26 that people buy?
20:28 Are they good? What's happening?
20:30 Probably really bad for you?
20:31 Oh, it probably not the best.
20:34 Why they're probably not the best?
20:36 If I put chemicals and different things.
20:39 Well, the reason why it tastes so good
20:41 is 'cause of all additives and stuff that they put in it.
20:44 But I saw you eat some of those cookies before.
20:46 Yes.
20:47 Oh, mercy, even though he knows it.
20:49 Lord, this is our, this is our path sometimes, yeah.
20:53 We know the stuff that is good
20:55 and the stuff that we should stay away from,
20:56 but we end up in a same situation,
20:57 so that's why we're going to give you something better.
21:00 So what we're going to do, chef?
21:01 We're going to actually, what?
21:02 Take some of those dry ingredients there,
21:04 you want me to mix, you're going to mix,
21:05 what's going to happen here?
21:07 You can mix, and I'll just put in.
21:08 Okay, he's always giving me the hard tough jobs there.
21:12 Next, what else? Then, you can add the salt.
21:15 All right, so we're going to put those items in there.
21:17 We're going to mix that
21:19 and the feather weight, all right?
21:22 Now, even though the recipes did say that
21:24 "unbleached white flour," you can use,
21:29 probably a lighter wheat flour
21:31 or something of that nature as well.
21:33 All right?
21:34 And then, we're going to put some of those.
21:35 Walnuts. Walnuts.
21:37 What are those walnuts good for?
21:38 I don't know. And you don't know.
21:41 What is the walnut, what organ
21:42 or what part of the body does the walnut look like?
21:44 Brain. The brain.
21:46 So then, walnuts would be good for the what?
21:48 Brain. The brain.
21:49 Hello.
21:51 Look at that, you don't have to be rocket science
21:52 to understand the stuff, this stuff is simple and easy.
21:54 And then, what else we're going to do?
21:56 Adding those wet ingredients.
21:58 You're going to add in the...all right?
22:00 So don't forget my little cane juice crystals.
22:02 Now, I said Florida crystals, you can pour that in.
22:04 It says Florida crystals,
22:06 but you can use evaporated cane juice crystals as well.
22:10 And then, we're going to pour
22:11 some of the rest of the ingredients.
22:13 What do you have there? Agave.
22:15 Agave, maple syrup, honey, so let's...and then,
22:19 I'm going to pour some of that, what?
22:20 That vanilla extract in there,
22:22 so let's just pour that nicely there.
22:25 All right?
22:27 So if you have maple syrup, great, use maple syrup.
22:29 If you don't have maple syrup, then use honey.
22:31 If you don't have the honey, then as you said,
22:34 use the little bit of what?
22:35 Agave, all right?
22:37 So we have that going there
22:39 and then what else we're going to add?
22:40 Coconut oil. All right, coconut oil.
22:43 This is where the flavor comes. This is the good stuff.
22:45 So we're going to add the coconut oil.
22:49 All right, am I doing okay? Am I mixing properly here?
22:51 Yes. I'm doing good.
22:53 And then what else? Pumpkin.
22:55 The pumpkin, or you could also use what else?
22:58 Sweet potato. Sweet potato.
23:00 Now, what is the Pumpkin? You like Pumpkin?
23:03 I do. What is it good for?
23:06 Are you thinking about it? Good for the belly?
23:09 Yeah.
23:11 Probably, he's like a, "Maybe, so."
23:13 What season do we usually eat a lot of Pumpkin?
23:16 October. October...
23:18 Fall. Fall and stuff like that.
23:19 So then that'll be that's what Thanksgiving time or whatever.
23:22 So lot of people enjoy pumpkin.
23:24 Pumpkin also is very good for, like I said the stomach,
23:29 it helps the people, especially the pumpkin seed
23:31 with high blood pressure and stuff like that.
23:34 And so pumpkin is a very, very good thing, enjoy it.
23:39 Do you like Pumpkin pie? Yes, I do.
23:40 Do you make Pumpkin pie? Sometimes.
23:42 Sometimes.
23:44 Maybe, we need to have him comeback
23:45 and make some pumpkin pie for us
23:47 'cause, man, you got me doing a hard work, brother.
23:50 All right, so I'm mixing it until, what?
23:53 Well, how long do I mix this for us?
23:55 Is there a time limit or what?
23:57 Until it looks all nice and moist together.
24:00 So what happen?
24:02 I'm not doing a good job at it?
24:03 No, nothing like that.
24:05 Well, you know, what they say, "You got to use the hands."
24:06 So I'm going let you get into this thing here.
24:09 Maybe, you can mix it up with the hands and then,
24:11 what are we going to do?
24:12 We're going to put it on this tray
24:14 and make some cookies.
24:15 Yeah, go right ahead.
24:16 I'm going to switch parts with you.
24:18 I will skew it over, and I'll do the cleaning.
24:19 So. Extra sugar.
24:21 All right, and we're going to add the, what?
24:24 The sugar.
24:25 Little extra sugar there, all right?
24:29 Because it did call for three, four of cups
24:31 and we only put a part of that.
24:33 So let's go ahead,
24:35 get both hands in there, brother.
24:36 All right. And this is very good.
24:39 A lot of people say, "Well, my kids,
24:41 they don't like the healthy cookies
24:42 and stuff like that."
24:44 And the reason why
24:45 is 'cause they didn't make it, all right?
24:47 So you need to make some of these healthy cookies,
24:49 and with them have them follow this recipe
24:53 and lot of people will enjoy it.
24:56 How we're doing so far? Good.
24:58 Good.
24:59 Man, it's starting to look like bread or something.
25:01 I guess that's what we call it the power, what?
25:03 Power packed cookies. Power packed cookies.
25:06 So he's going ahead and mixing out there.
25:09 Are you sure that's not bread? Sure.
25:12 All right, and then what are we going to do after that?
25:14 Put it on here.
25:15 All right, well, you just take a little piece at a time.
25:18 All right, so just show us how to do it?
25:22 Here I'm just going to clean up the mess.
25:25 How do you know me do it? What do you do?
25:28 Cut it down like this. Cut it down? Okay.
25:32 So you all take a look at that.
25:35 All right, do another one.
25:41 All right. Man, you have cookies.
25:46 Some people call it dumpling.
25:49 All right.
25:51 Look at that, it looks good.
25:55 Man, you are chef in action.
25:57 You're not only a regular chef,
25:59 but you're like a pastry chef here, huh?
26:01 Good.
26:03 Those cookies, they look good,
26:04 but they maybe dumplings too at the same time,
26:06 that was are heavy hitters.
26:07 That's why it's what? It's a power packed item.
26:09 A lot of times our cookies
26:11 are filled with a lot of fillers and empty calories
26:15 and sugar and stuff like that.
26:17 But ours has, what?
26:18 Pumpkin and walnuts
26:22 and if you use the whole wheat flour,
26:23 it's even...
26:25 Man, whole wheat flour that one, you eat one of those,
26:26 you'll be set for the whole day, literally.
26:29 So this is real good, simple, easy to make.
26:32 And if you notice, instead of the cinnamon and nutmeg
26:35 that most pumpkin cookies or different items we call for,
26:38 what do we use?
26:39 Coriander.
26:41 We use the coriander and the cardamom.
26:42 And these simple ingredients,
26:44 you can find in like most supermarkets,
26:46 so everybody can enjoy that.
26:47 And what we're going to do
26:49 to give it a little extra boost,
26:51 remember 'cause we did that topping mixture out there,
26:54 we're going to mix those ingredients together,
26:56 just with a little bit of sugar,
26:58 the cardamom, the coriander.
27:01 So we'll mix those items together.
27:02 This is our little topping here,
27:04 that's going to give us that little extra boost.
27:06 And what we're going to do is,
27:07 we're just going to sprinkle that
27:09 over the top of them.
27:10 All right?
27:12 So you just sprinkle that over the top, over the top.
27:14 Some people will like and people say,
27:16 "Why you'll use that much sugar?"
27:17 Well, these are the evaporated, what?
27:19 Cane. Cane juice crystals, all right?
27:21 So these are a little better option
27:24 than just regular refined sugar.
27:27 And you already made some before, yeah?
27:29 Yes.
27:30 So let me grab those and you did the powder...
27:31 he put a little extra powder sugar on this.
27:33 Now, the reason...
27:35 How do you make the powdered sugar?
27:36 You take those evaporated cane juice crystals
27:38 and all you do is just blend those dry.
27:40 And now, wow, look at those. What are they called?
27:44 Power packed pumpkin cookies. Power packed pumpkin cookies.
27:48 Enjoy them because I know
27:50 we're about to enjoy them as well.
27:52 Thank you, Chef. Thank you.
27:53 Bye, Bye.


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Revised 2017-01-19