Have you ever wondered
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exactly how to
prepare healthy food
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that actually tastes good?
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Well, stay tuned
while Evito Tezeno
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and yours truly Nyse Collins
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show you just how to do it
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and give you something better,
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a taste of paradise.
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Welcome to "A
Taste of Paradise."
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My name is Evita Tezeno.
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And guess what?
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We are going to do
cheesy kale chips today.
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And, no there is not
real cheese in there.
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We are doing an
amazing recipe with kale,
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sunflowers seeds,
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and other ingredients.
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It is an amazing vegetable.
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Kale is loaded with iron,
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and different other
minerals and vitamins,
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it is high in fiber
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and we should actually
eat a pound of greens a day.
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And this is one
way that we can do it.
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We all like snack foods, right.
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But this, most snack
foods are not good for you,
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potato chips, cheese puffs,
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all those things
are processed foods,
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but not this.
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Everything comes from the earth,
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the garden.
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They're God's gifts to us,
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and let us look
at the ingredients.
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So what we'll do is to
put the kale in a bowl,
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and this is you
want to de-stem this
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that the kale beforehand,
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and you can
either juice the stems,
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or you can discard it
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or you can put
it in your compose.
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I am gonna set this aside,
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and today we're using
a high powered blender,
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the Vitamix which
is one of my favorites.
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We start with sunflower seeds
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which has been
soaked for two hours.
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We have some water,
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red bell peppers.
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Now, I don't use
green bell peppers
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because green bell
peppers are not right.
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You should always
use red bell peppers
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because they are right,
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and also red bell peppers
are loaded with vitamins C
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and they're very, very good,
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they're high in
antioxidants as well.
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We're using the
oil of choice today is
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extra virgin olive oil.
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We have lemon juice,
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maple syrup.
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Now, you can use
a date if you want,
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but you don't have to,
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you have to have
some type of sweetener,
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so I am using maple syrup.
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This is the mineral sea salt,
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cayenne and pepper and cumin.
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Now, what the secret ingredients
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is the nutritional yeast.
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Nutritional yeast is the one
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that gives it that cheesy flavor
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and this is high in B
vitamins and it is very good.
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It's not raw,
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but it is...
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In most recipes
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we use if we want
that cheesy flavor,
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nutritional
yeast is what we use.
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And tahini,
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tahini is sesame seed butter,
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it's just sesame seeds grounded.
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And then we whiz it,
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so you want to blend
this until it's smooth,
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and...
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Oh, it smells amazing.
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It smells like natural cheese.
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And yes
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I am not playing with you guys.
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This is an amazing,
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you can use this also as
a cheese sauce on broccoli,
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on macaroni if you want it,
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if you don't want to
do it, do a raw dish.
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You can use it
on different things.
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So you want to
pour this over the kale.
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And here is the fun part.
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You got to get your hands dirty
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'cause you want to
coat every single leaf.
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So you want to massage
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the cheese.
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Now you don't want to
apply a lot of pressure,
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but you want to
just make sure that
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each individual leaf is coated
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with the
wonderful cheesy mixture.
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Now, sunflower seed
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is an amazing gift.
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It is loaded with so
many wonderful properties.
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It is good for your skin.
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It's loaded with vitamin E.
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It is a wonderful treat,
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and you can also eat
those as a snack as well.
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So once we get this all coated,
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we're going to put
them in the dehydrator.
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I am gonna get my
hands cleaned up real quick.
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Now, we're using a dehydrator.
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This is Excalibur dehydrator
which is an amazing tool.
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What if, I call it an oven.
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But it really isn't an oven.
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It dries the food out
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and it doesn't,
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while it's on you can
put your hands in there,
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it doesn't get
above a certain degree
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like a 118 degrees.
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But it is a wonderful tool
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that you can
make fruit leathers,
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you can make different
crackers and everything
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and what happens is
when you dehydrate food,
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it retains the
nutritional value.
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When you heat food,
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some of the
nutritional value is lost,
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but in dehydrating it
doesn't get above a certain heat
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and it still retains a
lot of the nutritional value.
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So we'll take one of the trays
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and this is a Teflex sheet
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and it's just a...
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You can use,
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if you don't
have a Teflex sheet,
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you could use parchment paper,
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you can use wax paper,
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it has to be something
that can retain a little heat.
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It does get a
little warm in there,
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so you want to
not use a wax paper,
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you want to use parchment paper
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or you can order a Teflex sheet.
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And you want to
just lay the kale
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on the different sheets like so.
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And place them in
the dehydrator overnight.
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And now because of
the miracle of television,
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we have the finished product.
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Here we go cheesy kale chips.
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Now, I want you
all to listen to this.
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They are crunchy,
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they are cheesy, they are salty,
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they are amazing.
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The children at
church love this so much
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that they request me to
bring them by the bagfuls.
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Remember,
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live life fresh.
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Mom's mayonnaise,
and mom's potato salad,
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you can't eat without it.
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You know, mom would make this
big delicious dishes and stuff.
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But you always had to
have those sides you know,
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it was like the sides
and the condiments is like
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what really made it
hit, you know what I mean.
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So today we're gonna look at
how we can mend our condiments.
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But also make some
of those side dishes
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that are actually very tasty,
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but also we want
to do it in a way
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that is healthful, okay.
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Because if you notice,
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I was talking to one
gentlemen and he says,
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"Hey, man, his family came
out from a different country,
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they came to the
States or whatever."
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He says, "We were eating
the same food in the States,
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he says but one thing
changed in our dietary habits."
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And I was like, "What
are you talking about?"
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He says, 'cause we
started adding on blessings.
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We thought it, you
know, stomach problems
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and pressure started
to increase a little bit.
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He says there was
one key ingredient
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that changed in the line up
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there for the
parents, or for his family,
00:11:08.06\00:11:10.70
and I said, "What is that?"
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He said, "We
started to use condiments."
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And he says as a
result it's just been like,
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I have noticed it,
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he says 'cause we
eat the same food.
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But because the
condiments in our country
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we never use much condiments,
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we just ate the
food and that was it,
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it is what it is.
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But he said, "We
started using this condiments
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and things just
started to change."
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And I thought
that was really weird,
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I mean of course we'll study in.
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But that how one
thing in his died
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changed like the whole setting,
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or like the whole feeling
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or the whole
situation with his family.
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So we want to
mend those condiments
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so they can be good and tasty
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and at the same time
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we don't have to
worry about them,
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so today we gonna look
at some of these things
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and when we ask,
I want to ask them,
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what is that main condiment
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that you will say that
you started to use more,
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he said, mayonnaise.
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And I was like mayonnaise.
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He said, yes.
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He said, man we
started to buy them,
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not even a regular mayonnaise.
00:12:04.82\00:12:06.89
He said, we super
sized our mayonnaise.
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We got the bulk mayonnaise
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and he said we'll go
through this within no time,
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and so it's obvious, you know,
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you saw knocking on mayonnaise
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is gonna be major problem.
00:12:16.77\00:12:18.10
What are some of
the main ingredients
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there in mayonnaise?
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And it's just what?
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Mainly it's oil but
then sometimes they have eggs
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and then sometimes
they put other ingredients
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such as vinegar.
00:12:26.17\00:12:27.51
And today we'll take
a quick look at that,
00:12:27.54\00:12:29.88
why vinegar.
00:12:29.91\00:12:31.85
Maybe it cause major problems
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or wreaking havoc on
the body as a result.
00:12:33.95\00:12:37.19
And so he says that mayonnaise,
he says we started to use it.
00:12:37.22\00:12:40.36
So he ask, do you have any
substitutes for mayonnaise,
00:12:40.39\00:12:42.92
so well that's stuff you
can really substitute it,
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you know what I
mean, but what we can do,
00:12:45.39\00:12:47.00
we're gonna mend it,
00:12:47.03\00:12:48.36
we're gonna fix it up for you
00:12:48.40\00:12:49.93
and we're gonna make some
'cause mayonnaise to be honest,
00:12:49.96\00:12:51.93
let's call it time out.
00:12:51.97\00:12:53.70
Mayonnaise does
make things taste good.
00:12:53.74\00:12:55.67
How about having a
burger without mayonnaise,
00:12:55.70\00:12:57.57
a sandwich without mayonnaise,
00:12:57.61\00:12:58.94
it just don't make senses like
00:12:58.97\00:13:00.61
the mayonnaise is the key
that just helps it go down
00:13:00.64\00:13:03.31
and also helps
to you know satisfy.
00:13:03.35\00:13:06.21
And if you remember
for one of our shows
00:13:06.25\00:13:08.95
what is the key to
satisfying that hunger is fat.
00:13:08.98\00:13:12.15
And so what is
mayonnaise high in?
00:13:12.19\00:13:13.52
It's high in fat.
00:13:13.56\00:13:14.89
And so that's
why we all crave it.
00:13:14.92\00:13:16.66
Matter of fact when I
was growing up long time ago
00:13:16.69\00:13:18.83
before you were around,
00:13:18.86\00:13:20.30
we used to go to
the fast food restaurant
00:13:20.33\00:13:22.33
and when we get
our burgers and fries,
00:13:22.36\00:13:23.97
we'll take
mayonnaise and ketchup
00:13:24.00\00:13:25.97
and we'll make
another little dressing
00:13:26.00\00:13:27.54
and we will mix it up.
00:13:27.57\00:13:28.90
And we'll just snap
our fries all over that.
00:13:28.94\00:13:31.01
And so today we
are not here to say
00:13:31.04\00:13:33.24
anything about mayonnaise,
00:13:33.27\00:13:34.61
we are gonna make our own,
00:13:34.64\00:13:35.98
but we are gonna
make it mom's style.
00:13:36.01\00:13:37.35
And when I remember
mom used to make it,
00:13:37.38\00:13:39.38
she used to make
mayonnaise because you know,
00:13:39.41\00:13:40.98
it was like five
of us kids you know,
00:13:41.02\00:13:43.18
there was just
Hershey had to make ends meet,
00:13:43.22\00:13:44.95
so she has to cut some
corners and she did it,
00:13:44.99\00:13:47.26
but she did it with
just like only oil, eggs,
00:13:47.29\00:13:50.16
and some salt and like vinegar.
00:13:50.19\00:13:53.40
But we are gonna do
it the other way around.
00:13:53.43\00:13:55.30
And I'm gonna show you today,
00:13:55.33\00:13:56.67
we are gonna make
mom's mayonnaise for you.
00:13:56.70\00:13:58.20
So be ready as get
your pens and papers ready.
00:13:58.23\00:14:00.74
And here is the recipe on how
we can make mom's mayonnaise.
00:14:00.77\00:14:04.34
All you need is:
00:14:04.37\00:14:05.71
Now to do this recipe
it's just real simple,
00:14:23.99\00:14:26.43
real easy straight to the point
00:14:26.46\00:14:28.26
and all you do is you take
all of those ingredients there,
00:14:28.30\00:14:31.63
and we are just gonna
pour them into our blender.
00:14:31.67\00:14:33.54
So we have the soy milk there,
00:14:33.57\00:14:36.17
we have the oil
preferably go with the light,
00:14:36.20\00:14:39.97
extra light, extra light
olive oil there if you can.
00:14:40.01\00:14:44.31
Also we're gonna go
ahead and we're gonna add,
00:14:44.35\00:14:46.75
let me just add this first,
00:14:46.78\00:14:48.12
we have the onion
powder and garlic powder.
00:14:48.15\00:14:50.99
People say, well, I
don't use those powders.
00:14:51.02\00:14:52.59
Well, great,
00:14:52.62\00:14:53.96
I have a little tip for you all.
00:14:53.99\00:14:55.32
If you don't have the powders
and then we will add the salt.
00:14:55.36\00:14:57.29
And then the last ingredient
there is the lemon juice.
00:14:57.33\00:15:00.30
If you don't have those powders,
00:15:00.33\00:15:01.86
don't worry,
00:15:01.90\00:15:03.23
it's a real simple conversion
that everybody can do.
00:15:03.26\00:15:05.83
Go fresh if you can,
00:15:05.87\00:15:07.20
it's probably
even a better option.
00:15:07.24\00:15:08.90
If you want like
garlic powder as...
00:15:08.94\00:15:11.61
For a garlic all
you need is about
00:15:11.64\00:15:13.91
for one eighth teaspoon,
00:15:13.94\00:15:17.61
then you, that's one clove,
00:15:17.65\00:15:19.31
medium size clove.
00:15:19.35\00:15:20.68
If you need one quarter teaspoon
00:15:20.72\00:15:22.62
then you add what,
00:15:22.65\00:15:23.99
two medium garlic
cloves and it's done.
00:15:24.02\00:15:26.35
Well, today we use what?
00:15:26.39\00:15:27.72
One teaspoon of onion powder,
00:15:27.76\00:15:29.36
well that is
equivalent to in the fresh form,
00:15:29.39\00:15:31.93
so we're doing a
little bit of math here today
00:15:31.96\00:15:33.76
is a medium onion.
00:15:33.80\00:15:36.16
And I'm not just
dropping medium onion.
00:15:36.20\00:15:37.53
Well you cut it up
and you can blend it
00:15:37.57\00:15:38.90
and it gives you
some of that same similar,
00:15:38.93\00:15:40.87
that's like the equivalency.
00:15:40.90\00:15:42.24
If it comes out a
little more potent,
00:15:42.27\00:15:43.61
don't tell him I
told you just say
00:15:43.64\00:15:45.01
I made it up, all right.
00:15:45.04\00:15:46.37
And, so you take
all of those items
00:15:46.41\00:15:48.21
and remember I'm gonna tell
you about this lemon juice here.
00:15:48.24\00:15:50.81
And you just blend it up.
00:15:50.85\00:15:52.18
So I'm gonna blend it
real quick for us here today.
00:15:52.21\00:15:53.72
All right, now we
have mom's mayonnaise.
00:16:13.77\00:16:17.04
Of course, you want to blend it
00:16:17.07\00:16:18.41
little bit longer if you want,
00:16:18.44\00:16:19.97
but you just take that
now and you pour it out.
00:16:20.01\00:16:23.55
And it becomes nice and
so little liquidy there,
00:16:23.58\00:16:27.42
you put that in a
fridge, it should be good,
00:16:27.45\00:16:28.85
but we're gonna use this to make
00:16:28.88\00:16:30.79
one of our other
recipes here a potato salad.
00:16:30.82\00:16:33.56
But let me tell
you something about
00:16:33.59\00:16:34.92
one of the key ingredients
here when we did this,
00:16:34.96\00:16:37.73
this little
mom's quick mayonnaise.
00:16:37.76\00:16:39.89
The key ingredient
was the lemon juice.
00:16:39.93\00:16:41.93
Normal
mayonnaise beside the eggs,
00:16:41.96\00:16:43.80
little oil and
different items of that nature
00:16:43.83\00:16:45.67
would use what is
known as vinegar, okay.
00:16:45.70\00:16:48.67
Now this vinegar is
causing major problems.
00:16:48.70\00:16:51.71
You see, many
people don't realize
00:16:51.74\00:16:53.94
where vinegar
actually comes from.
00:16:53.98\00:16:56.54
Vinegar comes
from, do you know where?
00:16:56.58\00:16:59.55
It actually comes
from fermented alcohol.
00:16:59.58\00:17:02.32
So, you know many
times people run out
00:17:02.35\00:17:04.15
and they tell
people don't drink,
00:17:04.19\00:17:06.05
don't do this,
and don't do that,
00:17:06.09\00:17:07.92
but then they come in
00:17:07.96\00:17:09.29
and they put
vinegar all over their food.
00:17:09.32\00:17:11.46
Vinegar is
basically alcohol spoil.
00:17:11.49\00:17:14.36
All right, did you get that?
00:17:14.40\00:17:15.73
When alcohol goes
bad, it becomes vinegar.
00:17:15.76\00:17:18.40
And there's a
little process of course
00:17:18.43\00:17:19.77
I am just giving you
00:17:19.80\00:17:21.14
the simplified
nice version there.
00:17:21.17\00:17:22.74
But it's little
process of how it works out
00:17:22.77\00:17:25.84
'cause we are
probably even putting ourselves
00:17:25.87\00:17:27.48
in a worse
condition by using alcohol,
00:17:27.51\00:17:30.65
no, no not by using
alcohol, by using vinegar.
00:17:30.68\00:17:34.18
But we're not saying that
00:17:34.22\00:17:35.55
we should go on
using alcohol either.
00:17:35.58\00:17:36.92
Both of them are in the category
00:17:36.95\00:17:38.39
that means like do not, okay,
00:17:38.42\00:17:40.26
so that's why I make
sure you get straight there.
00:17:40.29\00:17:42.69
But when that vinegar comes
00:17:42.72\00:17:44.33
it's what is
known as acetic acid.
00:17:44.36\00:17:46.80
There was a
scientist many years ago
00:17:46.83\00:17:48.53
in 1800 Louis Pasteur,
00:17:48.56\00:17:50.73
you know he is a great scientist
00:17:50.77\00:17:52.23
and he realized that
00:17:52.27\00:17:53.60
when he left
alcohol exposed to the air,
00:17:53.64\00:17:56.97
there was like
little item that went ahead
00:17:57.01\00:17:59.67
and changed that
alcohol into acetic acid.
00:17:59.71\00:18:03.75
What do we say?
00:18:03.78\00:18:05.11
Acetic acid.
00:18:05.15\00:18:06.48
Okay, don't worry about
it, that just means vinegar.
00:18:06.51\00:18:09.05
And so they didn't
know how they obtained
00:18:09.08\00:18:10.79
and then he realized that
one the spoils are ferment
00:18:10.82\00:18:13.79
it becomes vinegar.
00:18:13.82\00:18:15.92
When alcohol
ferments, it becomes vinegar.
00:18:15.96\00:18:17.83
But let's just go
even deeper into that.
00:18:17.86\00:18:19.89
How did this whole
vinegar and alcohol thing,
00:18:19.93\00:18:22.50
how is it all related.
00:18:22.53\00:18:24.00
Well, it's real simple,
00:18:24.03\00:18:25.37
in general when
we look at vinegar,
00:18:25.40\00:18:26.74
there is more or less
two types of vinegar, okay.
00:18:26.77\00:18:29.77
There is the
apple cider vinegar,
00:18:29.80\00:18:32.54
and then there is a regular
like white vinegar, okay.
00:18:32.57\00:18:36.14
So these are two.
00:18:36.18\00:18:37.51
The white vinegar in
general comes from like grapes.
00:18:37.55\00:18:40.55
Apple cider vinegar,
00:18:40.58\00:18:41.92
where does that come from?
00:18:41.95\00:18:43.28
It comes from apples, right.
00:18:43.32\00:18:44.65
So we have the apple here,
00:18:44.69\00:18:46.02
I am sorry I
don't have any grapes.
00:18:46.05\00:18:47.39
But this is just for
demonstration purposes.
00:18:47.42\00:18:49.09
I will tell you how it
works, a real simple process.
00:18:49.12\00:18:51.06
When apple begins
to spoil or ferment,
00:18:51.09\00:18:54.00
so let just go
through the stages here.
00:18:54.03\00:18:55.50
When apples spoils,
it becomes apple juice.
00:18:55.53\00:18:59.23
But wait, let's call a timeout.
00:18:59.27\00:19:00.60
What I mean by spoil.
00:19:00.64\00:19:01.97
I don't mean it by
saying it goes bad,
00:19:02.00\00:19:03.91
but when it ferments
00:19:03.94\00:19:05.27
just a little bit
you get apple juice,
00:19:05.31\00:19:06.74
and you already know this.
00:19:06.78\00:19:08.11
When I bite into an apple,
00:19:08.14\00:19:09.64
if I leave it there for
above five, seven, ten seconds,
00:19:09.68\00:19:12.85
it starts to turn what color,
00:19:12.88\00:19:14.58
because it's
exposed to what, to the air.
00:19:14.62\00:19:17.19
So the air is
speeding up the what?
00:19:17.22\00:19:19.79
Fermentation process.
00:19:19.82\00:19:21.16
That doesn't happen
now 'cause it's protected.
00:19:21.19\00:19:23.19
So is apple juice
as fresh as apples?
00:19:23.22\00:19:26.53
No, are we saying
apple juice is bad.
00:19:26.56\00:19:28.80
Not at all, apple
juice is fantastic.
00:19:28.83\00:19:31.33
All right, but it's
always better to eat the what?
00:19:31.37\00:19:32.80
The apples.
00:19:32.83\00:19:34.17
So let's go to
grapes real quick.
00:19:34.20\00:19:35.54
Grapes when it go
through that process
00:19:35.57\00:19:36.91
just a little bit,
00:19:36.94\00:19:38.27
you get grapes juice.
00:19:38.31\00:19:39.64
Is grape juice bad?
00:19:39.67\00:19:41.01
Not at all.
00:19:41.04\00:19:42.38
Enjoy it special
occasions of course.
00:19:42.41\00:19:44.25
But you have, so you
have apples and grapes,
00:19:44.28\00:19:46.51
fermentation apple goes to what?
00:19:46.55\00:19:48.08
Apple juice,
00:19:48.12\00:19:49.45
grapes goes to grapes juice.
00:19:49.48\00:19:50.82
Let's ferment it,
spoil it a little bit more.
00:19:50.85\00:19:52.99
You take apple or
let's go to a grape juice.
00:19:53.02\00:19:56.02
You go grape juice,
00:19:56.06\00:19:57.39
you let it spoil
a little bit more,
00:19:57.43\00:19:58.76
you get what?
00:19:58.79\00:20:00.13
Wine.
00:20:00.16\00:20:01.50
Hello, you let apple
juice spoil a little bit more,
00:20:01.53\00:20:04.80
you get apple cider.
00:20:04.83\00:20:07.47
You already know this stuff.
00:20:07.50\00:20:08.84
This is old news, why
am I even talking about,
00:20:08.87\00:20:10.21
I want to make
some potatoes salad.
00:20:10.24\00:20:11.57
But let me finish
it up really quick.
00:20:11.61\00:20:12.94
And if you let that wine
00:20:12.97\00:20:14.31
or alcohol spoil a
little bit more from the what?
00:20:14.34\00:20:16.85
From the grapes, you
get vinegar, acetic acid.
00:20:16.88\00:20:20.85
You let apple cider spoil
or ferment a little bit more,
00:20:20.88\00:20:24.02
you get what?
00:20:24.05\00:20:25.39
Apple cider vinegar.
00:20:25.42\00:20:27.32
You hit it on head.
00:20:27.36\00:20:29.06
Now vinegar is the
last step of fermentation.
00:20:29.09\00:20:31.69
You can't spoil it anymore.
00:20:31.73\00:20:34.33
Done deal, that
thing will stay there
00:20:34.36\00:20:35.96
for a thousand years,
00:20:36.00\00:20:37.33
who knows how long it will stay.
00:20:37.37\00:20:39.03
But it doesn't spoil anymore
00:20:39.07\00:20:40.67
so because of its
molecular structure,
00:20:40.70\00:20:44.64
when it goes into the
system it causes major havoc.
00:20:44.67\00:20:47.48
Disseminated intra coagulopathy,
00:20:47.51\00:20:50.11
it mess up with that.
00:20:50.15\00:20:51.61
It messes up the
coagulation of the blood.
00:20:51.65\00:20:52.98
What else does it do?
00:20:53.01\00:20:54.35
It's related to
renal failure, a.k.a.
00:20:54.38\00:20:56.92
kidney failure.
00:20:56.95\00:20:58.29
Also as it passes
into the bloodstream
00:20:58.32\00:20:59.92
because of its acetic nature,
00:20:59.95\00:21:02.22
what does it do?
00:21:02.26\00:21:03.59
It destroys the red blood cells.
00:21:03.63\00:21:05.09
What is that know as?
00:21:05.13\00:21:06.46
And when a person runs
a low blood count, anemia.
00:21:06.49\00:21:09.66
We gonna call a time out.
00:21:09.70\00:21:11.03
All we said this is
the only cause of anemia,
00:21:11.07\00:21:12.73
not at all.
00:21:12.77\00:21:14.27
But let's just keep our eye out.
00:21:14.30\00:21:15.64
Vinegar is almost in everything,
00:21:15.67\00:21:17.41
so what do we use
in place of vinegar?
00:21:17.44\00:21:19.64
Real simple, lemon juice.
00:21:19.67\00:21:21.61
That's it, no problem,
00:21:21.64\00:21:23.18
easy and
accessible for everybody.
00:21:23.21\00:21:25.01
You see what happen is
00:21:25.05\00:21:26.38
when you get to
vinegar and acetic acid,
00:21:26.41\00:21:28.38
you know, that stuff
there is acid outside
00:21:28.42\00:21:31.12
and also acid inside,
00:21:31.15\00:21:33.39
but lemon juice what is it?
00:21:33.42\00:21:34.76
It's acid outside,
00:21:34.79\00:21:36.12
but when it
passes through digestion
00:21:36.16\00:21:37.49
it becomes alkaline.
00:21:37.53\00:21:38.86
Hello, good for you,
00:21:38.89\00:21:40.23
so man, enjoy but
let's call a timeout.
00:21:40.26\00:21:41.73
All we say vinegar is
bad, it's the worst thing ever,
00:21:41.76\00:21:44.60
it's acid, it's worst
than alcohol and stuff.
00:21:44.63\00:21:46.87
no, no, no, actually
vinegar is phenomenal,
00:21:46.90\00:21:49.87
it's very good for cleaning
00:21:49.90\00:21:51.71
and so don't waste your
money on expensive cleaners,
00:21:51.74\00:21:54.81
window cleaners and stuff.
00:21:54.84\00:21:56.18
All you do is you take
a little bit of vinegar
00:21:56.21\00:21:57.61
put that in a water and voila,
00:21:57.65\00:21:59.55
this thing is almost 89 cents
00:21:59.58\00:22:01.45
or something for
this whole bottle.
00:22:01.48\00:22:02.92
Save yourself some money.
00:22:02.95\00:22:04.29
What else is vinegar good for?
00:22:04.32\00:22:05.65
It's good to kill fungus.
00:22:05.69\00:22:07.02
Anybody know
a.k.a Athlete's foot,
00:22:07.06\00:22:08.96
you know, like the
kind of the mush...
00:22:08.99\00:22:10.33
Oh, watch it now
in the fungus family,
00:22:10.36\00:22:12.06
same difference,
00:22:12.09\00:22:13.63
but you take that vinegar
right and you do three parts,
00:22:13.66\00:22:16.87
water one part,
00:22:16.90\00:22:18.23
vinegar you put that it in there
00:22:18.27\00:22:19.60
and you wash it there nicely.
00:22:19.63\00:22:20.97
And three times a day,
00:22:21.00\00:22:22.34
and you can get
rid of Athlete's foot.
00:22:22.37\00:22:23.71
But let your doctor
know what you're doing,
00:22:23.74\00:22:25.11
you know keep them in a loop.
00:22:25.14\00:22:26.68
But enough of this vinegar story
00:22:26.71\00:22:28.38
and lemon juice stuff.
00:22:28.41\00:22:29.74
I am getting hungry, I
want some potato salad.
00:22:29.78\00:22:31.48
I don't know about you.
00:22:31.51\00:22:32.85
So we're gonna go ahead
00:22:32.88\00:22:34.22
and we are gonna
make mom's potato salad
00:22:34.25\00:22:35.58
with mom's like,
00:22:35.62\00:22:36.95
you know,
little mayonnaise here.
00:22:36.99\00:22:38.32
We always used to
get angry with mom.
00:22:38.35\00:22:39.69
We were like mom,
this ain't mayonnaise,
00:22:39.72\00:22:41.06
this is like liquid stuff,
but she had to do it to save,
00:22:41.09\00:22:43.93
you know, her means or whatever.
00:22:43.96\00:22:45.36
But you can go ahead
and put these in the fridge,
00:22:45.39\00:22:46.73
it get a little thick there
00:22:46.76\00:22:48.10
and you have nice little
item they also call this aioli.
00:22:48.13\00:22:50.87
But let's go ahead
00:22:50.90\00:22:52.23
and let's make
some potato salad.
00:22:52.27\00:22:53.74
All you need is:
00:22:53.77\00:22:55.10
Then we have to have dressing
00:23:12.45\00:23:13.79
that goes along
with that potato salad.
00:23:13.82\00:23:15.62
Real simple, real easy.
00:23:28.14\00:23:29.60
You know, mom,
00:23:29.64\00:23:30.97
when she finds out that
something work for some dish,
00:23:31.01\00:23:33.24
she uses it for everything.
00:23:33.27\00:23:34.91
So not only what
we put in that stuff
00:23:34.94\00:23:36.85
on our sandwiches
00:23:36.88\00:23:38.21
it was like
dripping all over the place.
00:23:38.25\00:23:39.58
Our friends at
school was making fun of us.
00:23:39.61\00:23:41.65
She put it in a potato salad,
00:23:41.68\00:23:43.62
she put it in a coleslaw.
00:23:43.65\00:23:45.45
Man, it was in everything,
00:23:45.49\00:23:46.82
and some days if we
didn't have no salad dressing,
00:23:46.86\00:23:48.69
it ended up on
the top of the salad.
00:23:48.72\00:23:50.43
You wonder why I have
so many extra blessings
00:23:50.46\00:23:52.46
when I was much younger,
00:23:52.49\00:23:54.00
but God is good nevertheless.
00:23:54.03\00:23:55.36
And we're gonna make
some of that potatoes salad,
00:23:55.40\00:23:56.83
but a good way and
use a little extra,
00:23:56.87\00:23:58.83
you know, of her,
00:23:58.87\00:24:00.20
of the good healthy mayonnaise
and you don't have to worry.
00:24:00.24\00:24:02.77
But the potatoes
salad recipe is really easy.
00:24:02.80\00:24:04.87
All you have to do is, for
sake of time we went ahead,
00:24:04.91\00:24:07.11
we cut it out, we
cooked that a little bit,
00:24:07.14\00:24:08.68
just till it's nice
and just over tender.
00:24:08.71\00:24:11.75
You don't want it too soft.
00:24:11.78\00:24:13.21
You remember this
is a potato salad,
00:24:13.25\00:24:14.58
not mashed potatoes,
00:24:14.62\00:24:15.95
okay.
00:24:15.98\00:24:17.32
And so you'll take that there
00:24:17.35\00:24:18.69
and now you put that
in a big mixing bowl.
00:24:18.72\00:24:20.69
Really simple and easy,
00:24:20.72\00:24:22.12
then you add some of
our other ingredients.
00:24:22.16\00:24:24.06
You have the celery,
00:24:24.09\00:24:25.83
fantastic for people
00:24:25.86\00:24:28.70
also dealing with
the blood pressure
00:24:28.73\00:24:31.23
of different items.
00:24:31.27\00:24:32.60
Then you have the onions
00:24:32.63\00:24:34.30
and make sure you get
the nice colored ones.
00:24:34.34\00:24:36.87
This seem out a
first step in cooking
00:24:36.91\00:24:39.41
and eating all that stuff is,
it has to be appetizing, okay.
00:24:39.44\00:24:44.21
Then we're gonna go ahead
00:24:44.25\00:24:45.61
and we gonna sprinkle
some of that sea salt then.
00:24:45.65\00:24:49.68
You can do this
to taste as well,
00:24:49.72\00:24:51.85
just sprinkle it all
over the place there.
00:24:51.89\00:24:54.46
And we also gonna
add some of the relish.
00:24:54.49\00:24:57.86
Now real quick,
00:24:57.89\00:24:59.23
I know some people are thinking,
00:24:59.26\00:25:00.60
wait a second,
00:25:00.63\00:25:01.96
you just told us all
this stuff about vinegar
00:25:02.00\00:25:04.73
and all it is and
you still use a relish.
00:25:04.77\00:25:06.84
Well what's the problem?
00:25:06.87\00:25:08.20
Well, the pickles have
been stored in vinegar.
00:25:08.24\00:25:11.27
So then that
can't be good either.
00:25:11.31\00:25:12.77
Well, number one,
00:25:12.81\00:25:14.14
I never said
vinegar wasn't good,
00:25:14.18\00:25:15.51
it's just not the
best thing for in the body,
00:25:15.54\00:25:17.61
it's best thing for out the body
00:25:17.65\00:25:19.01
cleaning up the place, right.
00:25:19.05\00:25:20.62
But you can make your own relish
00:25:20.65\00:25:22.52
really simply and easy,
00:25:22.55\00:25:23.89
take the cucumber, store it in,
00:25:23.92\00:25:25.25
what do we use in
place for vinegar?
00:25:25.29\00:25:27.92
We use lemon juice, so
you take that cucumber,
00:25:27.96\00:25:30.36
you chop it up
finely, you store it in what?
00:25:30.39\00:25:33.66
Lemon juice,
00:25:33.70\00:25:35.03
you add a little seasonings,
00:25:35.06\00:25:36.40
you know, little
salt, different items there.
00:25:36.43\00:25:38.33
You put in a jar,
00:25:38.37\00:25:39.83
or you can even
put it in a little item
00:25:39.87\00:25:41.77
and like heat it a little bit
00:25:41.80\00:25:43.84
and then just let it
sit for little while there
00:25:43.87\00:25:45.91
and now you have relish.
00:25:45.94\00:25:47.64
You can put onions
00:25:47.68\00:25:49.01
and different
items of that nature,
00:25:49.04\00:25:50.38
and this is basically a cucumber
00:25:50.41\00:25:51.81
that we stored in lemon juice,
00:25:51.85\00:25:54.38
so same thing.
00:25:54.42\00:25:55.98
Don't worry about that there.
00:25:56.02\00:25:57.85
And also now
we're gonna take what?
00:25:57.89\00:26:01.12
The chicken style seasoning.
00:26:01.16\00:26:02.49
If anybody watch
00:26:02.52\00:26:03.86
some of our presentation before,
00:26:03.89\00:26:06.36
we showed you how to make
the chicken style seasoning.
00:26:06.39\00:26:09.13
If you don't
have it, no problem,
00:26:09.16\00:26:11.03
you can go without it,
00:26:11.07\00:26:12.40
just add a little extra,
00:26:12.43\00:26:13.77
little extra sea salt
and you should be good.
00:26:13.80\00:26:15.80
I'm gonna mix that
up, and if you notice,
00:26:15.84\00:26:18.24
I can't wait to get to the best,
00:26:18.27\00:26:20.01
we saved the best for last.
00:26:20.04\00:26:22.41
We have the nice
little mayonnaise,
00:26:22.44\00:26:24.68
and so we're gonna go ahead
00:26:24.71\00:26:26.05
and we're gonna pour that over,
00:26:26.08\00:26:27.42
and then we're gonna
mix this up properly.
00:26:27.45\00:26:28.78
I'm just gonna save a
little bit there just a case.
00:26:28.82\00:26:31.42
I need a little bit
more, so we're gonna mix this.
00:26:31.45\00:26:34.66
Oh, I have a
little tip for y'all
00:26:34.69\00:26:36.56
because I know when sometimes
00:26:36.59\00:26:37.93
you make your potato
salad, you put eggs in there,
00:26:37.96\00:26:39.89
right.
00:26:39.93\00:26:41.26
Well, if you take tofu
00:26:41.30\00:26:42.63
and you boil it a little
bit there for about five minutes
00:26:42.66\00:26:45.30
and then you let it simmer,
00:26:45.33\00:26:46.67
that's same tofu,
00:26:46.70\00:26:48.04
the block of tofu when
you cut it up into small,
00:26:48.07\00:26:50.14
you dice it up really
small put that in here.
00:26:50.17\00:26:52.51
People will be
eating, they like,
00:26:52.54\00:26:53.88
I thought you don't eat eggs.
00:26:53.91\00:26:55.24
You will be like,
I don't that's tofu
00:26:55.28\00:26:57.78
and that's what we
call hard boiled eggs,
00:26:57.81\00:26:59.71
but it's not
really eggs, it's tofu.
00:26:59.75\00:27:01.32
So you mix this up
nicely there, and man,
00:27:01.35\00:27:04.79
this is fantastic to me,
00:27:04.82\00:27:07.42
if you don't mind,
00:27:07.46\00:27:08.79
I'm gonna put a little
extra of mom's mayonnaise there,
00:27:08.82\00:27:13.70
nice and tasty.
00:27:13.73\00:27:16.43
And so this is gonna be
nice and creamy as well.
00:27:16.46\00:27:19.33
Oh my
thanksgiving, here we come.
00:27:19.37\00:27:22.37
And picnics, no
problem, here we come,
00:27:22.40\00:27:24.44
so you take these items
00:27:24.47\00:27:26.51
and you pour
them into nice bowl,
00:27:26.54\00:27:28.54
all right, you know,
00:27:28.58\00:27:29.91
'cause we can't
just leave it in there,
00:27:29.94\00:27:31.28
you pour it into the
bowl here if you see me,
00:27:31.31\00:27:33.92
I'm just get all
this pouring stuff,
00:27:33.95\00:27:36.18
I'm gonna pour it over.
00:27:36.22\00:27:38.15
And, man, a lot
of people enjoy this.
00:27:38.19\00:27:40.12
This is healthy for you.
00:27:40.16\00:27:42.02
And here you go,
00:27:42.06\00:27:43.53
you have mom's potatoes salad
00:27:43.56\00:27:46.33
but you have to
make it look good.
00:27:46.36\00:27:47.70
Presentation is key.
00:27:47.73\00:27:49.06
So you just take
a little paprika,
00:27:49.10\00:27:50.67
sprinkle that over it
nicely and you are good.
00:27:50.70\00:27:54.37
Here you go, mom's potato salad.
00:27:54.40\00:27:56.24
Eat it, enjoy it,
this stuff is fantastic.
00:27:56.27\00:27:59.17
Let me know how it goes.
00:27:59.21\00:28:00.61