Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000080
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00:15 Welcome to "A Taste of Paradise".
00:17 My name is Evita Tezeno, you know I'm from the south 00:21 and we love our banana bread. But when I became a vegan 00:26 that banana bread went out the window. 00:28 But not really, I learned how to make banana bread raw. 00:33 Yes, raw banana bread. That sounds a little gross. 00:37 No, it is delicious. It's loaded with sweetness and goodness 00:43 and also pecans. I love my pecans child, love it. 00:49 You know us southern people just have to have our pecans. 00:52 Well, let's go to the recipe and let's see what is in store 00:56 for us today. The ingredients for the banana bread toast are: 01:33 So here we go. We have our raisins here and I'd like to 01:40 start off, this is our sweetner in our banana bread. 01:46 So I have the maple syrup and the water 01:50 and then I'll put the raisins in. Then I will put the salt. 01:56 Our sea salt. And we are just going to blend this up. 02:24 And if you don't have a high powered blender 02:26 maybe you need to soak your raisins first 02:29 so that will soften them up a little bit so they can 02:32 grind up a little better. 02:33 So now I have my pecans and I am just going to chop them up 02:39 real quickly. I remember growing up, we had a pecan tree 02:46 in the back yard and I just was always excited when Fall came 02:51 because I was able to have fresh pecans and my grandmother 02:58 was such a great baker and we always had fresh baked items 03:03 every Fall with the pecans that grew in the back yard. 03:06 It was such a wonderful childhood that I had. 03:10 So now we are going to put almond pulp... 03:15 Now the almond pulp comes from when you make almond milk. 03:18 This is the leftover sediment from the almonds so I keep this. 03:24 You can freeze it, also you can dehydrate it to make it 03:30 into flour but I keep it in the freezer until I get a chance to 03:34 make cookies and breads or whatever else that I make with 03:38 the almond pulp. So we have almond, the almond pulp, 03:43 cardomon and corriander. Now most banana bread 03:48 has cinnamon in it, but cinnamon is a little irritant 03:50 to your stomach, so I use a substitute of cardomon 03:54 and corriander together that makes a really nice substitute 03:59 for cinnamon. And our three ripe bananas. 04:16 I'm going to take this little part off of here. 04:18 You don't want any dark spots in our bananas. 04:29 Just mash this up. 04:40 And you can use a food processor if you want 04:42 but it is just so easy so you just mash this up together 04:46 like that, it doesn't take a lot of time. 04:52 So let me get my spoon and incorporate this real quickly. 04:58 And I have my liquid sweetner ingredients. 05:03 And if you don't like the taste of raisins you can use 05:07 dates too but the raisins make it a little sweeter 05:13 and I just love the flavor of raisins. 05:16 So you mix this ingredients up, throw in your pecans. 05:28 Now, in most banana breads there is egg and our egg 05:45 is flax seed. So you can either ground up the flax seed 05:52 in a blender or you can also grind it up in a... 05:56 if you have a little spice grinder or a coffee grinder... 05:58 this is how you get it nice and fine like this. 06:12 Now we have a mixture in... I wish you guys could smell 06:16 this, this smells incredible. 06:18 You smell the bananas and you know bananas are very good, 06:24 it's high in potassium so it's good for soreness of joints 06:29 and it also has tryptopan in it which turns into seratonin 06:37 which makes you happy. So bananas is I call it a 06:40 happy food, it makes you happy. 06:43 So I'm going to take this out of the way 06:52 and I have my trusty dehydrator. 07:00 Now dehydrator is like, I would say the raw food, 07:06 raw food oven because it pulls the moisture out instead of 07:11 baking it. It pulls the moisture out, it kind of drys the food. 07:15 So the hydrator, the bread that I am using Xcaliber, 07:19 I call it the Cadillac of the dehydrating a world. |
Revised 2017-02-21