Have you ever wondered
how to prepare healthy food
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that actually tastes good?
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Well stay tuned while
Evita Tezeno, Brenda Kemp
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and yours truly,
Nyse Collins, show you
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just how to do it and
give you "A Taste of Paradise."
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My name is Brenda Kemp.
And my name is Evita Tezeno.
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Thank you for joining us today.
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Today we're gonna be
doing a recipe titled,
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Broccoli Crunch.
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Evita, I love food
that has a crunch to it
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and this recipe is a perfect
recipe packed with that crunch.
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So why don't we tell everybody
what the ingredients are?
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Okay. Well, let us begin.
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And while you do that
I'll chop the broccoli.
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Okay.
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Put in our cashews
that have been soaked,
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our olive oil,
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adding in our lemon juice,
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our salt,
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our turmeric,
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our maple syrup,
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water,
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onion powder
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and one clove of garlic.
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Put this on our Vitamix
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and we're gonna
blend until its smooth.
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Okay, we're gonna test it
out, see if it's silky smooth.
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It's kind of lumpy.
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More blending.
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Okay, let's test it out.
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Wow, that looks great.
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It's good.
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Oh, God, let's put
this down for a minute.
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Do need help in chopping?
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Yes, I do. I need a little help.
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You know, broccoli is a
great source of calcium.
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Did you know that?
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Did you know that broccoli
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has more calcium
than a glass of milk?
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Really? Yes, it does.
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Let's chop this
up really quickly.
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Okay.
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Have you ever had
broccoli crunch before?
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Oh, yes. I fixed it for my
roommate and she just loved it.
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I love fixing
this recipe for people.
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This is a great, a great
recipe that you could bring to
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fellowship meal at
church, you could share it
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with your friends
and family, it's a-
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and it's a really
quick recipe as well.
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Exactly.
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Okay, we're all done. Okay.
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Okay, now that we've
got our Broccoli chopped,
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we are going to
prepare to make the salad.
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So we're gonna read the
ingredients for the salad.
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So let's get our
salad put together.
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Oh this is a really
quick and easy recipe.
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Yes.
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Okay and our tomatoes.
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We're gonna add onions.
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Oh, those red
onions are so nice.
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Yes.
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And sunflower seeds.
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That sunflower seeds
give that good crunch.
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Yes.
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And these are
raw sunflower seeds.
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Yes, they are.
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Okay, so really kind of
just mix this up just a little.
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We don't want all
our onions in one spot.
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See how that is.
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Wow. That is looking beautiful.
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Okay, now I'm gonna go
ahead and put our dressing on.
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Let's get a spoon.
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Do you want to plate it first?
Yes, let me get the plate.
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We're gonna plate it first.
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This recipe is a great side dish
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or it can be eaten by itself.
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Let's go ahead and
mix this sauce on it.
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Wow, Brenda,
this smells so good.
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I can't wait to try some. Okay.
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Now while I'm pouring this out
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I may get you to go
ahead and mix it together.
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Okay. I'm gonna do it now? Yeah.
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Okay.
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Wow, look at those colors
with the green and the yellow.
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That's the
turmeric that made it,
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that gave it that
beautiful golden color.
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Think we need to get the rest
of this that's in the bottom.
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Okay. Let me try it.
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We don't want to leave any out.
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Wow, this looks so
good, and the smell of it,
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the aroma is so, it
smells so delicious.
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Wow. Okay we're
ready to plate it?
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Let's plate it.
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Wow. Look at that.
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Make sure you
get the sides. Yes.
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We don't want to
save, loose and of this.
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Look at those colors. Oh, wow.
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Okay, that's about
all our plate will hold.
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Okay. Wow.
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And so there you
have it, broccoli crunch.
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Add-ons, I think you all
know what I'm talking about.
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The thing that makes
like everything tastes good.
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So you got your
fries, you add-on ketchup.
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You have your burger,
you add-on mayonnaise.
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What else, you have
your hotdog you add-on what?
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Mustard. And it goes on and on.
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You have your salad
you add-on dressing.
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You have food, you add-on gravy.
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And it goes on and like we
can't stop with the add-ons.
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And as a matter of
fact, I'm the biggest one
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that's guilty of it,
because I used to love it.
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Matter of fact, I used to take
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add-ons to a
whole another level.
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I will get some fries,
I'll take some mayonnaise,
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mix that with some
mustard and ketchup.
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I would do the triple add-on.
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I don't know if you
are ready for that one
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and I encourage you
not to do it at home
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with or without your
parent's supervision.
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So add-ons is, it makes
everything taste better.
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It's just like it
takes things over the top,
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but the question is
not only does it take
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the taste over the top
but it takes our health
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over the cliff sometimes.
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Matter of fact they were
showing a little report that,
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individual came form
like a different country
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and they came to like
the States and they ate
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the same food that
they eat in that country
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but the only difference in
their diet was the add-ons.
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The mustard, the
mayonnaise, the ketchup,
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the barbecue sauce
and it goes on and on.
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And you know, what happened?
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They started to
deal with major issues.
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The blasting start to added-on,
the pressure started added-on
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and you name it and
the problems were coming
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especially like for
those individuals who were
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dealing with like
gastritis or stomach problems
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or items of that nature.
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But now when you try to
live a healthy lifestyle
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does that mean you
don't add on anything?
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A lot of times when we
talk about like healthy living
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and a taste of eating the
stuff and trying to give some,
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people something better,
everybody wants to subtract.
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Don't do this. Don't do that.
Don't add this. Don't add that.
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I'm tired of the do-not's.
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Let's do something and
so I'll go by giving you
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something better is we're gonna
add-on some ketchup this time,
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but the ketchup we're gonna make
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is gonna be very
tasty, very helpful.
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Now here's the only
catch, the other ketchup
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it does tastes
good and that's why
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we keep adding
it on to everything.
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I was at one house one
time and I thought you know,
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ketchup we use it for fries
or maybe a burger or something.
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Man, I saw one of the
children added it on rice,
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added it on bread,
I mean they took this
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to a whole another level.
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So we want them to continue
doing that but we want to do it
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with something helpful
because the regular ketchup
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it has a lot of
ingredients, extra ingredients
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that has cause a
major, major issues.
00:10:08.64\00:10:11.54
And one of
those main ingredients
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you know it all, is vinegar.
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Now what's the
catch with the vinegar?
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I mean, yeah, it is
nice and acidic and,
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it kind of tastes good.
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And matter of fact, my
mom is from the Islands
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and when we were growing
up, we always used to take like
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cucumber and vinegar and
pepper and all other stuff
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and it was like, it was the most
00:10:30.86\00:10:32.19
burning thing around town,
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but it was like the
most tasteful thing as well.
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But when we really
start to look at that vinegar
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that you find in a ketchup,
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that you find in
the majority of add-ons,
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that thing is
wrecking some of havoc
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on the body and
literal, literal havoc.
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You know, I can't even
say, that's how important it is.
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When we look at vinegar
we have to ask the question,
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where does the
vinegar come from?
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Where is made? And what does do?
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And stuff like that.
00:10:59.72\00:11:01.06
And everybody in
general already knows
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where the vinegar comes from?
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It comes from
basically spoiled fruits.
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But let's take at a step deeper.
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I have a question for you.
00:11:09.36\00:11:12.10
Just you answer the
question to your own.
00:11:12.13\00:11:14.14
Does anybody drink alcohol?
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Most people probably
say, no and some will say yes,
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and stuff like that.
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Well in general
when we look at alcohol
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and if you do you
know, that maybe some issues
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and some may show
beneficial properties of wine
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and stuff like that.
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But when we look at
that, we see that it may cause
00:11:29.22\00:11:30.79
one or two problems as well.
00:11:30.82\00:11:32.15
That's why the people
who use a lot of alcohol
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develop cirrhosis of the liver
and the list goes on and on.
00:11:34.72\00:11:38.89
But when we also look at
this situation at vinegar,
00:11:38.93\00:11:42.63
we find that
they're some similarity
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and I'll explain it to
you because vinegar actually
00:11:44.93\00:11:47.44
comes from
basically spoiled alcohol
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and I'll show
you the quick item.
00:11:50.44\00:11:52.01
It's basically two types
of vinegar that we all know.
00:11:52.04\00:11:54.61
One is you all
probably can even tell me.
00:11:54.64\00:11:57.18
One is apple cider vinegar
00:11:57.25\00:11:58.78
and other one is
white vinegar, okay.
00:11:58.81\00:12:02.05
So we have the white
vinegar which I think you know,
00:12:02.08\00:12:06.76
the white
vinegar comes from what?
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It comes from the
grapes in general.
00:12:08.52\00:12:10.53
Okay, and that's why when you
look at that at vinegar bottle
00:12:10.56\00:12:12.69
you see like a nice little vine
of grapes and stuff life that.
00:12:12.73\00:12:15.40
They're basically telling you,
tell you where it came from.
00:12:15.43\00:12:17.80
And then obviously where does
00:12:17.83\00:12:19.50
the apple cider
vinegar come from?
00:12:19.53\00:12:21.34
It comes from the
apple. You hit it on the head.
00:12:21.37\00:12:24.94
So now we have
about two items here.
00:12:24.97\00:12:28.11
You have the apple and
you also have the grape.
00:12:28.14\00:12:31.98
So let's, let's
start with that process of
00:12:32.01\00:12:33.65
fermentation real
quick, real quick.
00:12:33.72\00:12:35.15
So we have the apple here,
00:12:35.18\00:12:36.52
you let it
ferment just a little bit,
00:12:36.55\00:12:38.42
nice way saying spoil
and you get apple juice.
00:12:38.45\00:12:41.66
You already know
that it's not as fresh
00:12:41.69\00:12:43.73
as it was when it was new.
00:12:43.76\00:12:45.09
How do you know that?
00:12:45.13\00:12:46.46
Let's say you take a
bite of an apple, right.
00:12:46.49\00:12:48.40
Within a couple of
seconds because it's being
00:12:48.43\00:12:50.97
exposed to the air, it
starts to turn what color?
00:12:51.00\00:12:54.14
It starts to turn brown.
00:12:54.17\00:12:55.50
That means it's
starting to ferment,
00:12:55.54\00:12:56.91
it's starting to get old
because of the air, okay.
00:12:56.94\00:12:58.87
So that's, that's what happens.
00:12:58.91\00:13:00.28
So you have apple juice which
is not as fresh as the apple.
00:13:00.31\00:13:03.14
Are we saying apple
juice is bad? No way.
00:13:03.18\00:13:05.68
What we are saying is
just not as fresh as the what?
00:13:05.71\00:13:08.72
As the apple.
00:13:08.75\00:13:10.09
So let's go to
the grapes real quick.
00:13:10.12\00:13:11.45
We have grapes,
you let it ferment
00:13:11.49\00:13:13.09
just a little bit
spoil, just a little exposed
00:13:13.12\00:13:14.76
to the air you
remember the process
00:13:14.79\00:13:16.12
and you get grape juice.
00:13:16.16\00:13:17.53
Are we was saying
grape juice is bad? No.
00:13:17.56\00:13:19.03
Is it as fresh as
the whole grape? No.
00:13:19.06\00:13:21.93
It's not as fresh
as the whole grape.
00:13:21.96\00:13:23.30
So you have those
two processes, right.
00:13:23.37\00:13:24.73
So now let's that the
grape or the apple juice
00:13:24.77\00:13:28.90
ferment just a little bit more.
00:13:28.94\00:13:30.84
What, nice way to saying spoil,
so if that apple juice spoils
00:13:30.91\00:13:34.11
just a little bit you get what?
00:13:34.18\00:13:35.64
Apple cider.
00:13:35.68\00:13:37.38
Okay, is apple cider as
fresh as apple juice? No way.
00:13:37.45\00:13:40.02
Is it as fresh as
the fresh apple? No.
00:13:40.05\00:13:42.28
So you let that
what, grape juice now spoil
00:13:42.32\00:13:45.65
just a little bit and it
goes from grape juice to?
00:13:45.69\00:13:49.79
Wine. Exactly my point.
00:13:49.82\00:13:52.16
Wine, apple cider
similar, similar, similar.
00:13:52.19\00:13:55.20
So now let's go
from apple cider,
00:13:55.23\00:13:57.07
if you let apple cider spoil
a little bit more and you know,
00:13:57.10\00:13:59.77
of course
there's a process to it,
00:13:59.80\00:14:01.17
it becomes apple cider vinegar.
00:14:01.20\00:14:04.91
If you let that wine or
that alcohol or items like that,
00:14:04.94\00:14:08.28
they use- Pasteur, you remember
00:14:08.31\00:14:10.45
way back in 1800 he found out
that there are microorganisms
00:14:10.48\00:14:13.65
that allow this
process to happen.
00:14:13.72\00:14:15.28
You let that wine
spoil a little bit more
00:14:15.32\00:14:17.82
you end up with vinegar.
00:14:17.85\00:14:19.75
We all know this,
this is nothing new.
00:14:19.79\00:14:22.82
Even a Bible taught us
this and I think it was like
00:14:22.86\00:14:24.96
Numbers 6:3.
00:14:24.99\00:14:26.46
It talks about the
strong drink and, you know,
00:14:26.49\00:14:28.80
remember
veridical whole situation.
00:14:28.83\00:14:30.80
But the whole
point is vinegar is like
00:14:30.87\00:14:32.77
the last step in spoilage.
00:14:32.80\00:14:34.57
You can't spoil it
more than that, in general.
00:14:34.60\00:14:37.51
And so it's a acid,
acid, outside acid inside
00:14:37.54\00:14:41.71
and this is what
causes problems to the body.
00:14:41.74\00:14:43.95
And when we look at
it because it's a acid,
00:14:43.98\00:14:46.45
soon or later if a
person uses it consistently
00:14:46.48\00:14:48.62
it starts to
erode the dental enamel.
00:14:48.65\00:14:50.62
Everybody knows
this because it's acid.
00:14:50.69\00:14:52.52
What else does it cause?
00:14:52.55\00:14:53.89
It causes
little gastric problems
00:14:53.96\00:14:55.66
and I know a lot
of people saying,
00:14:55.69\00:14:57.03
"Oh, if you have acid
problems take some vinegar."
00:14:57.06\00:14:59.23
That could be a challenge.
00:14:59.26\00:15:00.60
The Lord already put the
natural enzymes and stuff
00:15:00.63\00:15:03.57
for your body to care of
that and so it causes this
00:15:03.60\00:15:05.90
and then soon or later
they start to see as well,
00:15:05.93\00:15:08.40
that it start to destroy
some of those red blood cells.
00:15:08.44\00:15:11.37
Now who wants to
destroy red blood cells? Nobody.
00:15:11.41\00:15:14.48
And so they say, man, the
lower the blood cell count
00:15:14.51\00:15:16.98
people have anemia.
00:15:17.05\00:15:18.38
Are we're saying
that is the only cause?
00:15:18.41\00:15:19.75
No, it's not. But
there is some relation.
00:15:19.78\00:15:22.25
So just, just, let's be wise
on the decisions that we make.
00:15:22.28\00:15:25.49
So today our ketchup that
we're gonna make has no vinegar.
00:15:25.52\00:15:30.26
Our ketchup doesn't
have the spices we use
00:15:30.33\00:15:32.46
herbs and stuff like that.
00:15:32.49\00:15:33.83
And the matter of
fact enough of the talking,
00:15:33.90\00:15:35.43
I know you all
want some ketchup.
00:15:35.46\00:15:36.80
We want to add this
stuff on because we're about
00:15:36.87\00:15:38.73
to eat in a little while.
00:15:38.77\00:15:40.14
So let's go to
the recipe real quick.
00:15:40.17\00:15:41.90
We're gonna learn
how to make this ketchup
00:15:41.94\00:15:43.27
and its real simple.
00:15:43.30\00:15:44.64
Now real quick if
that's gonna take your breath,
00:16:20.98\00:16:23.78
that took mine, I know
it's quite a few ingredients
00:16:23.85\00:16:26.28
but just look at your
ketchup right now is hanging out
00:16:26.31\00:16:28.78
on the side of the fridge door.
00:16:28.82\00:16:30.69
As a matter of
fact there's probably
00:16:30.72\00:16:32.05
three bottles there,
one that's half empty,
00:16:32.09\00:16:34.06
one that's brand
new and one that's
00:16:34.09\00:16:36.06
just has like two drops left
00:16:36.09\00:16:37.53
but we don't
want to throw it away.
00:16:37.56\00:16:38.89
I know what you're
doing 'cause I used to have
00:16:38.93\00:16:40.60
those ketchup bottles and
see there's funny thing about.
00:16:40.63\00:16:43.26
And they'll be there for years
and years we have them there
00:16:43.30\00:16:46.20
and we're just like we
don't want to get rid of it.
00:16:46.23\00:16:48.04
But anyway this has quite a few
ingredients and the reason why,
00:16:48.07\00:16:51.17
just to add some flavor to it.
00:16:51.21\00:16:52.77
And double check your
ketchup and you'll see
00:16:52.81\00:16:54.88
how many ingredients
that is there already.
00:16:54.91\00:16:56.95
So it's real simple how to make
00:16:56.98\00:16:58.48
you just get a nice mixing bowl.
00:16:58.51\00:17:01.82
All you need is
your tomato sauce,
00:17:01.85\00:17:04.32
so you put that in
there, as well let's say,
00:17:04.35\00:17:08.59
you don't have tomato
paste or tomato sauce.
00:17:08.62\00:17:11.03
You know, what I did
here today I just took up
00:17:11.06\00:17:12.73
a couple of tomatoes
and I just blended it up
00:17:12.76\00:17:15.40
and I have that right there.
00:17:15.43\00:17:17.17
So I'm gonna go ahead
and I'm gonna add my salt
00:17:17.20\00:17:20.37
as well to that,
that's the sea salt.
00:17:20.44\00:17:23.10
I'm gonna go ahead
00:17:23.14\00:17:24.47
and add the garlic
and the onion powder.
00:17:24.51\00:17:27.38
And don't worry- you remember
00:17:27.41\00:17:28.91
that cinnamon
substitute I told you to make,
00:17:28.94\00:17:31.38
now that recipe there
you make that separately
00:17:31.41\00:17:33.72
and then you
take that measurement
00:17:33.75\00:17:35.98
from that that you had made.
00:17:36.05\00:17:38.52
So this is good
because that cinnamon
00:17:38.55\00:17:40.36
is causing a little,
00:17:40.39\00:17:41.92
a little irritation
to the digestive track.
00:17:41.96\00:17:44.13
So that's why we want to
go ahead and make our own.
00:17:44.16\00:17:47.30
Then we're gonna
add the lemon juice.
00:17:47.33\00:17:48.66
So instead of vinegar
now, what are we doing?
00:17:48.70\00:17:51.20
We're doing lemon
juice in place of that
00:17:51.23\00:17:53.94
we have the honey.
00:17:53.97\00:17:55.30
Normally you'll find
this in your ketchup,
00:17:55.34\00:17:57.31
it'll say not
honey it'll say sugar.
00:17:57.34\00:17:59.74
And so instead of
sugar we're adding honey
00:17:59.77\00:18:02.21
and last but not least
we have that blackstrap
00:18:02.24\00:18:06.11
or any kind of
molasses that you can find.
00:18:06.15\00:18:08.68
I'm gonna add some nice
color and a little bit of flavor
00:18:08.72\00:18:11.72
and we just mix
those items up there.
00:18:11.75\00:18:15.02
This is like the simplest
and easiest thing to do.
00:18:15.06\00:18:17.36
Nobody has an excuse anymore.
00:18:17.43\00:18:19.66
"Oh, I don't have, no ketchup
00:18:19.69\00:18:21.36
and what am I
gonna eat my food with?"
00:18:21.40\00:18:23.67
Because you have it right here.
00:18:23.70\00:18:25.37
Very simple and easy to
make and if you want it finer
00:18:25.40\00:18:31.47
or smoother then all
you have to do is go ahead
00:18:31.51\00:18:34.28
and blend it a little bit
more and that should be it.
00:18:34.31\00:18:38.68
So you take this- now,
00:18:38.71\00:18:40.25
what I like to normally do,
00:18:40.32\00:18:41.65
I like to take this
and I will take the recipe
00:18:41.68\00:18:43.92
and multiply it by two or three,
00:18:43.99\00:18:45.62
right, 'cause I'm a add-on fan.
00:18:45.65\00:18:48.32
And you take
this, put it in a bottle
00:18:48.36\00:18:50.93
that you can close
and put it in the fridge.
00:18:50.96\00:18:52.56
And whenever you're ready
you go ahead and you use it.
00:18:52.59\00:18:55.63
Why are we
adding that lemon juice?
00:18:55.66\00:18:57.00
Lemon juice stays- it
is little acidic outside
00:18:57.07\00:18:59.47
but when it goes through
digestion it turns to alkaline.
00:18:59.50\00:19:01.94
If you notice
there's a big push out there.
00:19:01.97\00:19:03.61
Everybody, "alkaline,
alkaline in your body,
00:19:03.64\00:19:05.94
because cancer grows
in an acidic mediums."
00:19:05.97\00:19:08.28
Well, let's
just not put acid in.
00:19:08.31\00:19:09.74
You know, vinegar per say
so that's why we're giving you
00:19:09.78\00:19:12.45
this option so you can
have a healthier alternative.
00:19:12.48\00:19:16.82
But now nobody just gonna
have ketchup with ketchup,
00:19:16.89\00:19:19.42
we need to add- guess
00:19:19.45\00:19:21.76
something to go with that.
00:19:21.79\00:19:23.12
And what is the number one item
00:19:23.16\00:19:25.13
we put ketchup on, and
it is usually French fries.
00:19:25.16\00:19:29.26
But today we're gonna go ahead
and mix it up a little bit.
00:19:29.30\00:19:31.57
We're gonna give you
one of the super potatoes
00:19:31.60\00:19:33.84
and it's not just the
regular potatoes, not a Irish
00:19:33.87\00:19:36.74
or Idaho or the red
potato or whatever like that.
00:19:36.81\00:19:39.44
We're gonna mix it up
00:19:39.47\00:19:40.81
with one of the best
potatoes you can find.
00:19:40.88\00:19:43.11
Good for a lot
of ailments as well,
00:19:43.14\00:19:45.81
but it's good for
just over all health
00:19:45.85\00:19:47.62
because there are so
many vitamins and minerals.
00:19:47.65\00:19:49.65
Did anybody guess it yet?
00:19:49.68\00:19:51.02
Because, I'm
getting a little tired here
00:19:51.05\00:19:52.45
and it is sweet potato.
00:19:52.49\00:19:54.69
We all know the sweet potato.
00:19:54.72\00:19:56.26
Yes, the good one, the
one that we usually only have
00:19:56.29\00:19:59.16
during holidays and stuff
00:19:59.19\00:20:00.53
and we bake it
and we split it open.
00:20:00.60\00:20:02.50
You know what I'm talking about?
00:20:02.53\00:20:03.87
Look at this one,
this one has a little-
00:20:03.90\00:20:05.23
it needs a little help.
00:20:05.27\00:20:06.60
We split it open
and we put brown sugar,
00:20:06.63\00:20:09.84
we put honey and
cinnamon and all that stuff.
00:20:09.87\00:20:12.37
But watch this, if you still
want to go ahead and bake it
00:20:12.41\00:20:15.01
and split it open and
stuff like that you can do so.
00:20:15.04\00:20:18.31
But instead of that
cinnamon that you normally put
00:20:18.35\00:20:19.88
let's go ahead and do
that cinnamon substitute,
00:20:19.91\00:20:21.92
did you, you got
the recipe right.
00:20:21.95\00:20:24.09
So you add a little bit of that.
00:20:24.12\00:20:25.45
If you still want to use
honey, no problem diabetics.
00:20:25.49\00:20:27.69
However we're gonna
hold you up on the honey
00:20:27.72\00:20:29.19
because that jumps
high and the blood sugar.
00:20:29.22\00:20:32.29
So we don't want to do that.
00:20:32.33\00:20:33.70
You can still do it
but we're just gonna use
00:20:33.73\00:20:35.16
healthier
alternatives, all right.
00:20:35.20\00:20:37.37
So we have some
sweet potatoes here.
00:20:37.40\00:20:40.34
We're gonna make
some sweet potato fries.
00:20:40.37\00:20:43.17
Now it's real simple.
00:20:43.20\00:20:44.54
Real simple, real easy.
00:21:10.00\00:21:12.13
I'm sure you all can
knock it out, to be honest.
00:21:12.17\00:21:13.84
You don't have a need all
of those additional items.
00:21:13.87\00:21:16.24
Just cut your sweet
potato as you see here,
00:21:16.27\00:21:18.57
already one I have did
it for the sake of time.
00:21:18.61\00:21:21.51
We cut it up into those
nice little sticks there.
00:21:21.54\00:21:24.05
Looks even like French fries
00:21:24.08\00:21:25.41
with just a
little orangey color,
00:21:25.45\00:21:27.12
but you can do that
yourself, real easy to do that.
00:21:27.15\00:21:30.52
Then what we're gonna
do, I'm just gonna grab
00:21:30.59\00:21:32.35
a little tray here,
all right so here's my tray
00:21:32.39\00:21:37.93
and I'm just going
to take those items.
00:21:37.96\00:21:40.70
Let me pull these
off, I'm gonna put that
00:21:40.73\00:21:42.90
on this tray here
with the parchment paper.
00:21:42.93\00:21:45.33
If you don't
have parchment paper
00:21:45.37\00:21:46.74
just use what you
have, don't worry about this.
00:21:46.77\00:21:48.74
Here's one of the key in
doing ingredients is never stop,
00:21:48.77\00:21:53.11
never stop doing your recipe
00:21:53.14\00:21:55.61
if you're missing an
ingredient or tool or something.
00:21:55.64\00:21:58.95
Just work with what you have.
00:21:58.98\00:22:00.32
If you don't
have parchment paper
00:22:00.35\00:22:01.68
I'll show you
something real quick to do.
00:22:01.72\00:22:03.59
Anybody if you take a
quick look here all right,
00:22:03.62\00:22:06.86
as soon as I get there.
00:22:06.89\00:22:08.36
If you don't have
the parchment paper
00:22:08.39\00:22:09.96
then I'll show you a little,
little, little quick tip.
00:22:10.03\00:22:13.19
All right, no
parchment paper, no problem.
00:22:13.23\00:22:17.37
We'll just do it on our
regular dish just like that.
00:22:17.40\00:22:19.47
All right,
because we don't have time
00:22:19.50\00:22:21.07
to be running
into the supermarket,
00:22:21.10\00:22:22.44
I'm hungry.
00:22:22.47\00:22:23.81
Then what you do is,
you just take that oil
00:22:23.84\00:22:26.21
you just drizzle the
oil over it nicely there,
00:22:26.24\00:22:30.45
let me get my other items.
00:22:30.48\00:22:32.35
We're in there
kitchen and I'm making a mess
00:22:32.38\00:22:34.68
but that's all right.
00:22:34.72\00:22:36.28
I'll never find it.
00:22:36.32\00:22:37.65
So you just take
that and mix those up
00:22:37.69\00:22:39.12
so the oil could get
over it properly, all right.
00:22:39.15\00:22:43.19
Now you want that
oil to touch a little bit
00:22:43.22\00:22:44.89
because when you add
your other little spices,
00:22:44.93\00:22:48.93
I don't like oil,
00:22:48.96\00:22:50.30
so you see me
hesitating to get my hands in it
00:22:50.37\00:22:52.90
but in order to do
a good job sometimes
00:22:52.93\00:22:54.37
you've have to get dirty.
00:22:54.40\00:22:55.74
Somebody is got to do it.
00:22:55.77\00:22:57.11
And what you do
here, as you go ahead
00:22:57.14\00:23:00.41
and you add the
rest of the ingredients,
00:23:00.48\00:23:01.81
so I have the paprika,
you sprinkle that over.
00:23:01.84\00:23:06.92
Oh, man, this is
gonna look great.
00:23:06.95\00:23:08.95
People gonna enjoy it.
00:23:08.98\00:23:10.99
And then you add the
rest of the other ones.
00:23:11.02\00:23:13.76
You have the onion and garlic.
00:23:13.79\00:23:16.62
You can mix it up
still a little bit later.
00:23:16.66\00:23:19.86
Oh, man, how the
kids do this with you?
00:23:19.89\00:23:22.00
They won't be
crying for their favorite
00:23:22.03\00:23:23.77
fast food
restaurant French fries.
00:23:23.80\00:23:25.70
And ya'll know what I'm talking
00:23:25.73\00:23:27.07
about the ones that we all know.
00:23:27.14\00:23:28.97
And I can see a
idea popping in your head
00:23:29.00\00:23:31.31
of what I'm talking about.
00:23:31.34\00:23:32.67
Then you just go ahead
00:23:32.71\00:23:34.08
and sprinkle a
little bit of salt
00:23:34.11\00:23:35.44
and not much okay,
00:23:35.48\00:23:37.15
and then you just
mix those nice just like
00:23:37.18\00:23:39.35
how you will do your home fry.
00:23:39.38\00:23:42.75
Not even home fries,
your own home French fries.
00:23:42.78\00:23:46.42
We used to call
these potato wedges,
00:23:46.45\00:23:48.99
all right, but these
are sweet potato wedges.
00:23:49.02\00:23:51.33
Actually
they're not that big so,
00:23:51.36\00:23:52.96
here you go as simple as that.
00:23:52.99\00:23:54.40
We'll take that now,
00:23:54.43\00:23:56.03
let me just clean up here a
little bit and you take that,
00:23:56.06\00:23:58.97
you put that in a
oven for a little time.
00:23:59.00\00:24:02.20
You just follow
an instructions there
00:24:02.24\00:24:03.61
about 300 at the
last couple of moments,
00:24:03.64\00:24:07.08
then you go
ahead and turn it up,
00:24:07.11\00:24:09.28
turn it up even
higher to about 375-400
00:24:09.31\00:24:12.88
so you could get that little
crispiness about 20, 30 minutes
00:24:12.91\00:24:16.35
at about 300-350
then at last 5-10 minutes
00:24:16.38\00:24:19.32
you turn it up a little higher.
00:24:19.35\00:24:20.69
Just don't burn down the
place if you what I mean.
00:24:20.76\00:24:23.06
Make sure you
keep an eye on that.
00:24:23.09\00:24:24.69
And then when
that is nice and tender
00:24:24.73\00:24:28.16
or just keep it high
until it's nice and brown
00:24:28.20\00:24:30.27
and crispy and stuff.
00:24:30.30\00:24:31.63
When it's nice and
tender then you can pull it out
00:24:31.67\00:24:33.44
and I have one that I
have already did for you all
00:24:33.47\00:24:37.51
and this is how it should look.
00:24:37.54\00:24:39.31
Here's my little sweet
potato fries, enjoy it.
00:24:39.34\00:24:43.65
If you thought
French fries were good,
00:24:43.68\00:24:46.01
this would take that
and put it in the back room
00:24:46.05\00:24:49.25
'cause this is
taking the V.I.P room,
00:24:49.28\00:24:51.29
this is, this is the thing.
00:24:51.32\00:24:52.79
And now holidays and
these items have come,
00:24:52.82\00:24:55.69
go ahead and make these
and give your relatives,
00:24:55.72\00:24:58.09
your friends and everybody
a healthier alternative.
00:24:58.13\00:25:00.90
But you can't just
have it just like that.
00:25:00.93\00:25:02.73
We've made some ketchup.
00:25:02.76\00:25:05.10
So go ahead and you
could probably even take
00:25:05.13\00:25:06.77
like a spoon
full of that ketchup
00:25:06.84\00:25:08.87
and you could put
that on some of them
00:25:08.90\00:25:11.04
and they will truly enjoy.
00:25:11.07\00:25:13.14
But let me tell you real quick
about those sweet potatoes.
00:25:13.17\00:25:15.88
Sweet potatoes, did
you know that is very good
00:25:15.91\00:25:18.38
for even a individual
dealing with high cholesterol.
00:25:18.41\00:25:21.65
Has quiet tons of
vitamins and nutrients as well
00:25:21.68\00:25:25.45
and also not
only that for a person
00:25:25.49\00:25:27.76
who needs a little energy,
everybody these days are like,
00:25:27.79\00:25:30.53
"how can I get my energy?
00:25:30.56\00:25:32.03
I need a boost in
energy and stuff like that."
00:25:32.06\00:25:34.20
Well if we just eat right,
00:25:34.23\00:25:35.86
eat on time and
items like that and you,
00:25:35.90\00:25:37.90
you'll talk about
this in other programs
00:25:37.93\00:25:39.93
then our energy will go.
00:25:39.97\00:25:41.30
But if you need a
little extra boost
00:25:41.34\00:25:42.84
why not have some
sweet potato fries.
00:25:42.87\00:25:45.24
A lot of times the
problem with energy
00:25:45.27\00:25:47.08
is that sometimes
we're just working too hard.
00:25:47.11\00:25:49.34
We're not
getting enough of rest,
00:25:49.38\00:25:50.75
you know, what I mean.
00:25:50.78\00:25:52.11
And so I can't tell you,
00:25:52.15\00:25:53.48
"hey do this for
energy or do that."
00:25:53.52\00:25:54.85
But I could tell you,
00:25:54.88\00:25:56.22
if you start eating proper foods
00:25:56.25\00:25:57.59
and balance it out then we
will have the true blessing.
00:25:57.62\00:26:00.36
This as well is
good for metabolism.
00:26:00.39\00:26:02.26
Why?
00:26:02.29\00:26:03.63
Because it- because of
the vitamins and minerals
00:26:03.66\00:26:05.63
that it has it
digest a little slowly
00:26:05.66\00:26:08.66
but because of that
nice natural sugar flavor
00:26:08.70\00:26:11.53
that you taste there, it
goes ahead and over time.
00:26:11.57\00:26:14.77
So instead of shooting up
00:26:14.80\00:26:16.27
and crashing down
like refined products,
00:26:16.30\00:26:18.74
this item will
give what is known
00:26:18.77\00:26:20.81
as the airplane effect.
00:26:20.88\00:26:22.21
So it goes up
slowly 1, 1-1/2, 2, 2-1/2,
00:26:22.24\00:26:25.98
and then after
3, 3-1/2, 4, 4 hours
00:26:26.01\00:26:28.75
what happen you
get hungry again.
00:26:28.78\00:26:30.59
And that is
because of the benefits
00:26:30.62\00:26:33.56
that sweet potatoes have.
00:26:33.59\00:26:34.92
I mean we could go on and on
00:26:34.96\00:26:36.42
about the sweet
potatoes about how good it is.
00:26:36.46\00:26:38.93
The only
recommendation even for diabetic
00:26:38.96\00:26:41.13
that we just want to be
00:26:41.16\00:26:42.70
moderate and temperate, okay.
00:26:42.73\00:26:45.17
Now write this down, temperate,
00:26:45.20\00:26:47.34
because once you start taking
one remember that old saying,
00:26:47.37\00:26:49.64
"once you pop, you can't stop."
00:26:49.67\00:26:51.37
Well, once you
bite, you won't be able
00:26:51.41\00:26:53.81
to fight the
temptation you know what I mean,
00:26:53.88\00:26:57.71
that because you're trying
00:26:57.75\00:26:59.08
to grab more, more, and more.
00:26:59.11\00:27:00.45
Have a few, have
a several no problem
00:27:00.52\00:27:02.38
it's actually good for you
and if you notice that spices
00:27:02.42\00:27:04.95
that we add or
the herbs that we add
00:27:04.99\00:27:06.86
are actually good too.
00:27:06.89\00:27:08.22
We add the onion and
garlic and a paprika.
00:27:08.26\00:27:10.26
Does anybody know
what does paprika is?
00:27:10.33\00:27:12.39
A lot of times we say, yeah,
00:27:12.43\00:27:13.83
we use paprika but we
don't know what it is.
00:27:13.90\00:27:15.63
Well, paprika is
actually good for you.
00:27:15.66\00:27:17.17
Why?
00:27:17.20\00:27:18.53
Because it's actually
sweet red bell peppers
00:27:18.57\00:27:21.24
but it's just dry,
dehydrated and stuff like that.
00:27:21.27\00:27:23.91
So I know you will enjoy it
00:27:23.94\00:27:25.51
and if anybody watch
one of our other programs
00:27:25.54\00:27:27.21
we remember that the
sweet red bell peppers
00:27:27.28\00:27:30.08
it has almost four
times the amount of vitamin C
00:27:30.15\00:27:33.42
than even the orange.
00:27:33.45\00:27:34.78
So that thing is loaded.
00:27:34.82\00:27:36.15
So don't go crazy, don't
go crazy on the paprika now.
00:27:36.18\00:27:38.42
But you can use
paprika every now and then
00:27:38.45\00:27:40.39
to flavor your
food and enjoy it,
00:27:40.46\00:27:43.06
enjoy it, enjoy it.
00:27:43.09\00:27:44.63
And in our few-
in the other programs
00:27:44.66\00:27:47.13
that we'll be doing
we're gonna into one other
00:27:47.20\00:27:48.96
add-on not today but
tune in, keep tuning in,
00:27:49.00\00:27:51.90
we can do some mayonnaise
00:27:51.93\00:27:53.27
that add-on of
choice after ketchup.
00:27:53.34\00:27:55.74
So go ahead and enjoy yourself.
00:27:55.77\00:27:57.11