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 Evita Tezeno
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and yours truly, Nyse Collins,
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show you just how to do it
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 we're
making in the kitchen today?
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We're making Kale
Slaw. Yes, that's right.
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Kale Slaw.
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Not your regular Coleslaw
with just cabbage and carrots
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and mayonnaise,
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but we're making Kale Slaw.
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And let's start with the recipe.
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For the slaw:
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For the mayo:
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So we're gonna
start by beginning
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shredding some of the kale.
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I've shredded some of
them but I am going to shred
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and we just want
to take the knife
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and crumble up
the kale like this,
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and just slice it like this.
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And, you know,
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they're saying that
kale is the new beef
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because it is loaded with iron.
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Kale has more iron
than a small steak.
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So we're putting
the kale in the bowl,
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combining that with
the shredded carrots.
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And then we're using
green and also red cabbage.
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Isn't this beautiful?
The colors are amazing.
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So this is a very
quick dish that you can do.
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And we're combining all
the colors. Look at this.
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Simply amazing.
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Okay, now we're
going to make the mayo.
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We're starting off
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with sunflower seeds.
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Now we have cashews...
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some water,
filtered water would be best.
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We're using Himalayan sea salt
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which has the minerals in it.
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The regular table
salt has dextrose in it.
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Also it's bleached
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but this is
loaded with minerals.
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And you don't
have to use as much.
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So now we're
putting the lemon juice,
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olive oil,
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and last but not
least, maple syrup.
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Now maple syrup is not raw,
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but it's a good sweetener,
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so I use it instead of agave
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because I found
out agave does heighten
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the sugar levels in the body.
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So I use maple syrup
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because it's mineral-rich
and it's very good for you.
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And we're making
our own mayonnaise today
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which is fantastic,
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so you don't have to
run out to the store,
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you can just make it right here.
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You want to
blend it really smooth
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so we're gonna work a
little bit longer on it.
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So this is finished.
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One thing that I
forgot to put in it
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and you don't have to,
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but I love
onions in my coleslaw.
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So these are a
thinly sliced red onions,
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but you don't have to put it,
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but I love onions in my salad.
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So now we're gonna
take some of the...
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We're gonna take
all of the mayonnaise
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and mix it in with the slaw.
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And you don't need a whole lot.
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So this is basically about,
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maybe, a cup of mayonnaise.
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So...
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We're mixing it in
and this is a great recipe
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to take to work or
to take to the office,
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to share with at potlucks,
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and is so good for you.
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And look at the
colors, this is just amazing.
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This is just really amazing.
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This is God's bounty,
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and we're gonna top it off
with some barbeque crumbles
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and the recipe for that is:
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So for this part of the recipe
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which is the barbeque crumble,
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we're using walnuts
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and these
walnuts have been soaked
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and dehydrated and what I do,
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I soak a whole
bunch of walnuts at a time
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and then dehydrate it overnight
so I could have my stash
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'cause I use a lot of
walnuts, 'cause walnuts,
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if you look at the walnut,
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the nut resembles the brain
and it's very good brain food,
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it's wonderful.
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So I'm putting my walnuts
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and these are sun-dried tomatoes
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that have been soaked,
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which adds a really good flavor,
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and chipotle pepper
which is a jalapeno pepper
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that has been
just smoked with the...
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Not on the fire, not
really barbequed or simmered
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but it's just been
smoked, and it's been cut up,
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have your salt...
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chili powder,
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smoked paprika,
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and all of these smoked items
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make this kind
of hickory tasting,
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almost like baking.
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I don't want to say
that it tastes like baking
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because nothing
really tastes like baking,
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but this has a kind
of, hint of baking flavor.
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And then we have the olive oil
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and you whiz it in
the food processor.
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Now if you want to,
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you can dehydrate this recipe
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or you could use
it just as it is.
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The hydration
makes it a little crunchy
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but I like it just like it is
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because sometimes
I just can't wait.
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So we're gonna plate it now.
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Oh, and I did
forget an ingredient,
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I forgot the lemon juice.
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The lemon juice gives
it a little tangy taste,
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so we're gonna have to
do it a little bit longer.
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And last but not least,
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the little onions,
you could just kind of,
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toss them in
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and just whiz them
for just a little minute.
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Okay now,
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let's plate this,
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with all these beautiful colors,
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you will be the
envy to all your friends.
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They're gonna be
asking you for the recipe.
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And I made this
for one of my friends
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that is not a vegetarian
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and she asked
for several helpings.
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It's amazing how
simple vegetables combined,
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make a wonderful
and scrumptious meal
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and you can eat this as a side,
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but I eat this by itself.
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You take some of the crumbles...
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and I am just gonna use my hand
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and just crumble it on top.
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Isn't this...
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This is just
beautiful, isn't it?
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And the smells,
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I just can't wait to eat some.
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Look at this and
there you have it,
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Kale Slaw with
barbeque crumbles.
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And remember,
to live life fresh.
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What a video
with that Kale Slaw,
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what happened to a coleslaw?
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Man, this is good
stuff and I am truly excited.
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I can't wait to get it,
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roll it with those
crumbles and enjoy that.
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We're just gonna go ahead
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and add a little
something extra to that.
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Today, we are gonna make
some sensational seasoning.
00:11:24.95\00:11:28.98
A lot of people
would like to cook
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and have fun and make good food
00:11:30.52\00:11:32.32
but their biggest
thing is like, "Man,
00:11:32.35\00:11:34.26
it just takes too long.
00:11:34.29\00:11:35.69
I gotta cut
this, I gotta cut that.
00:11:35.72\00:11:37.69
And you know
what? Forget about it.
00:11:37.73\00:11:39.49
I'm just gonna eat out or
something of that nature."
00:11:39.53\00:11:41.50
Well, today, we're gonna share
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with you just a
little something,
00:11:42.90\00:11:44.23
that sensational
seasoning that you can have,
00:11:44.27\00:11:46.43
keep around, if you
need to make something,
00:11:46.47\00:11:48.50
you could just put
a little bit of this,
00:11:48.54\00:11:49.87
it will add all the flavor
00:11:49.90\00:11:51.27
because we've
done all the cutting
00:11:51.31\00:11:53.17
and the cooking
and stuff in advance.
00:11:53.21\00:11:55.31
You see, the key to
living a healthy lifestyle
00:11:55.34\00:11:57.11
is you have to have a plan.
00:11:57.15\00:11:59.01
Anything in life
needs a what? A plan.
00:11:59.05\00:12:01.42
When there's no
plan, there's confusion,
00:12:01.45\00:12:02.95
there's chaos, and
there's no success.
00:12:02.98\00:12:04.52
If you wanna be successful,
you just need to plan it out.
00:12:04.55\00:12:06.92
You need to prepare in
advance and as you prepare now,
00:12:06.96\00:12:10.76
now that will
make a way open for you
00:12:10.79\00:12:12.99
to live this lifestyle
that you always wanted,
00:12:13.03\00:12:15.36
'cause I know you all
want to taste the paradise.
00:12:15.40\00:12:17.27
But sometimes the
taste of paradise means
00:12:17.30\00:12:19.03
you have to taste cooking
00:12:19.07\00:12:20.50
and you have to cook,
cook, cook, cook, cook,
00:12:20.54\00:12:22.64
and that is like
the biggest thing
00:12:22.67\00:12:24.01
that everybody says, "Man,
00:12:24.04\00:12:25.37
it's just too much cooking.
00:12:25.41\00:12:26.74
You know, it's really good,
00:12:26.78\00:12:28.11
I know the food is
good but it's just,
00:12:28.14\00:12:29.48
it's just too much
and I don't have time."
00:12:29.51\00:12:31.55
Well, I wanna share
with you one of my favorite,
00:12:31.58\00:12:33.68
favorite items,
00:12:33.72\00:12:35.05
you see, 'cause
when I make this now,
00:12:35.08\00:12:36.79
I keep this on a
side and I use it
00:12:36.82\00:12:38.42
in a lot of my
different recipes,
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it's the seasoning.
00:12:39.82\00:12:41.16
Now when I think of
a taste of paradise,
00:12:41.19\00:12:43.59
I think of the Caribbean,
00:12:43.63\00:12:44.96
of course, I
think of Jamaica, yes,
00:12:44.99\00:12:46.73
and I think of Trinidad.
00:12:46.76\00:12:48.76
But also, I also think
of the Dominican Republic
00:12:48.80\00:12:51.40
and Puerto Rico,
00:12:51.43\00:12:52.77
and they make this
really nice item and they...
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It's funny 'cause it's
like they put it in the rice,
00:12:55.87\00:12:57.37
they put it in the beans.
00:12:57.41\00:12:58.74
You make something, they
just put it on top of it.
00:12:58.77\00:13:00.58
and throw it in the
air, it's in everything.
00:13:00.61\00:13:03.65
But you know what?
No complaints here.
00:13:03.68\00:13:05.25
Why? 'Cause it tastes good.
00:13:05.28\00:13:06.72
What kind of seasoning is it?
It's the sensational seasoning.
00:13:06.75\00:13:09.75
And we call this,
the Sofrito Cocido.
00:13:09.78\00:13:13.66
Sofrito Cocido, let
me hear you all say that.
00:13:13.69\00:13:15.02
Say that.
00:13:15.06\00:13:16.39
Sofrito Cocido,
00:13:16.42\00:13:17.99
you'll never
have to buy this again
00:13:18.03\00:13:19.46
because now you
could do it at home.
00:13:19.49\00:13:21.50
A really simple recipe
that we all want to enjoy
00:13:21.53\00:13:24.37
and I want us to get started on
00:13:24.40\00:13:25.73
that really quick,
00:13:25.77\00:13:27.10
so I could show
you some more things
00:13:27.14\00:13:28.47
from the Caribbean
or A Taste Of Paradise
00:13:28.50\00:13:29.84
that we all can enjoy.
00:13:29.87\00:13:31.21
So get your pens
and papers ready.
00:13:31.24\00:13:32.57
You're ready?
00:13:32.61\00:13:33.94
We're gonna go ahead and
we're gonna make some what?
00:13:33.98\00:13:35.31
Sofrito Cocido.
00:13:35.34\00:13:37.21
We're learning
Spanish up in here today.
00:13:37.25\00:13:38.91
The recipe is
really simple and easy.
00:13:38.95\00:13:40.55
All you need is:
00:13:40.58\00:13:41.92
Now you all tell
me, that is like simple.
00:14:10.81\00:14:13.52
Anybody, dear mom,
dear sister, dear brother,
00:14:13.55\00:14:15.92
and dear friends can do this,
like with your eyes closed,
00:14:15.95\00:14:17.75
literally,
00:14:17.79\00:14:19.12
just don't be
cutting at the same time.
00:14:19.15\00:14:20.62
And so all we're gonna
do to make this recipe,
00:14:20.66\00:14:23.46
we just need to
get our sauce pan
00:14:23.49\00:14:25.06
ready as you see here,
00:14:25.09\00:14:26.86
and I'm gonna get that started.
00:14:26.90\00:14:28.96
So I'm gonna get that,
00:14:29.00\00:14:30.33
turn that up to
like high or medium,
00:14:30.37\00:14:32.40
medium to high heat here
00:14:32.43\00:14:33.90
and because I've
already got this stuff rolling,
00:14:33.94\00:14:37.77
I'm just gonna go
ahead and take these items.
00:14:37.81\00:14:39.71
So I have my onions,
I'm gonna put that in there.
00:14:39.74\00:14:42.01
I'm gonna put this
00:14:42.04\00:14:43.38
'cause we're gonna cook
all of this up a little bit.
00:14:43.41\00:14:44.98
That's what Cocido
means. Cocido means cook, right?
00:14:45.01\00:14:48.75
In general.
00:14:48.78\00:14:50.12
So we're gonna put that,
00:14:50.15\00:14:52.19
we're gonna add as we see
some garlic as well to that,
00:14:52.22\00:14:55.96
you see that there also.
00:14:55.99\00:14:57.79
Now a lot of times,
00:14:57.83\00:14:59.16
people would go ahead
00:14:59.19\00:15:00.53
and they'll put
in olive oil first,
00:15:00.56\00:15:02.06
I just don't want no fun,
00:15:02.10\00:15:03.43
like, I don't want
to get burnt up in here.
00:15:03.47\00:15:04.90
So one safe way is
you could just take that,
00:15:04.93\00:15:07.20
you could just pour a
little bit of that olive oil
00:15:07.24\00:15:09.60
over it there,
you get that rolling,
00:15:09.64\00:15:12.27
cook that nicely.
00:15:12.31\00:15:13.64
So that's gonna get rolling,
that garlic is phenomenal,
00:15:13.68\00:15:16.78
this is the key to seasoning,
00:15:16.81\00:15:18.25
it's that nice
mixture of onion and garlic.
00:15:18.28\00:15:21.18
The onion as well is
very good because it helps
00:15:21.22\00:15:23.32
with the upper
respiratory system.
00:15:23.35\00:15:25.25
The garlic as well,
as we see here is good,
00:15:25.29\00:15:28.86
this is like
nature's anti-biotic,
00:15:28.89\00:15:31.53
like, I mean, anti-viral,
00:15:31.56\00:15:33.13
you name it, it's anti.
00:15:33.16\00:15:34.93
That's what
garlic would do for you.
00:15:34.96\00:15:36.50
The only thing with the garlic
is sometimes, a lot of people,
00:15:36.53\00:15:39.17
they get carried
away with the garlic.
00:15:39.20\00:15:40.54
They just want to
garlic everything up
00:15:40.57\00:15:42.24
and your friends,
00:15:42.27\00:15:43.61
have you ever heard
of like street herbalist?
00:15:43.64\00:15:45.04
You know, anytime you're sick,
00:15:45.07\00:15:46.41
they're like, "Oh, you're sick?
00:15:46.44\00:15:47.78
What you need is
three garlic cloves.
00:15:47.81\00:15:49.14
You take that
raw and you crush it
00:15:49.18\00:15:50.68
and you mix it and you
boil it and you freeze it
00:15:50.71\00:15:52.65
and you fry it
and you take two..."
00:15:52.68\00:15:54.08
What? Did you study this
stuff? You know what I mean?
00:15:54.12\00:15:56.75
And we have to be
a little bit careful
00:15:56.79\00:15:58.35
because raw garlic as
you see, yes, it is good,
00:15:58.39\00:16:01.29
but when you use too much of it,
00:16:01.32\00:16:03.02
it may contraindicate,
if you're on medication.
00:16:03.06\00:16:05.63
Let's say somebody had a
heart attack or a stroke,
00:16:05.66\00:16:07.30
their doctor has them
00:16:07.33\00:16:08.66
on what is known as
blood thinners, right?
00:16:08.70\00:16:10.30
So if you start
eating raw garlic and stuff,
00:16:10.33\00:16:12.50
that also has blood
thinning properties.
00:16:12.53\00:16:15.17
So we don't want to,
you have to be careful,
00:16:15.20\00:16:17.91
that's why
everything that we do,
00:16:17.94\00:16:19.57
make sure your doctor
knows what's going on.
00:16:19.61\00:16:21.81
So we'll get
that cooking up there
00:16:21.84\00:16:24.25
just a little bit.
00:16:24.28\00:16:25.68
We'll also add some
of the nice seasonings.
00:16:25.71\00:16:28.52
All right?
00:16:28.55\00:16:29.88
As we see there we
have that nutritional yeast,
00:16:29.92\00:16:33.22
we have the Kickin'
chicken style seasoning.
00:16:33.25\00:16:36.26
I'm gonna get that
bowl, I'll save a little bit
00:16:36.29\00:16:38.33
there for when I add
the rest of the ingredients.
00:16:38.36\00:16:40.86
We're gonna pour those
00:16:40.90\00:16:42.30
and I'm gonna go ahead and add
00:16:42.33\00:16:44.87
some of these nice,
beautiful, delicious,
00:16:44.90\00:16:47.70
bell peppers here.
00:16:47.74\00:16:49.40
Let me go ahead
and get that going,
00:16:49.44\00:16:51.64
let me turn the fire up.
00:16:51.67\00:16:53.01
Let's get some heat up in here.
00:16:53.04\00:16:55.01
And then
00:16:55.04\00:16:56.68
we're gonna mix that up nicely.
00:16:56.71\00:16:58.95
Okay.
00:16:58.98\00:17:00.32
Oh, man, this is
already smelling good,
00:17:00.35\00:17:02.18
really smelling good,
can you all smell it there?
00:17:02.22\00:17:05.55
I can. This is
the key to seasoning.
00:17:05.59\00:17:08.26
The nice, the
perfect mixture there.
00:17:08.29\00:17:11.09
Especially, with
the other ingredients
00:17:11.13\00:17:12.46
that we added,
00:17:12.49\00:17:14.16
like the Kickin'
chicken style seasoning,
00:17:14.20\00:17:16.06
very nice, a
matter of fact, I think...
00:17:16.10\00:17:18.07
I don't know if you all remember
00:17:18.10\00:17:19.43
when we used that with our tofu,
00:17:19.47\00:17:20.80
we made what is
known as tasty ticken,
00:17:20.84\00:17:23.17
not tasty chicken
00:17:23.20\00:17:24.54
but tasty ticken, tofu chicken
00:17:24.57\00:17:26.78
and so, please,
00:17:26.81\00:17:28.14
make sure you keep
these items around.
00:17:28.18\00:17:29.78
This would expedite
your process in the kitchen.
00:17:29.81\00:17:33.38
You will not be delayed anymore.
00:17:33.42\00:17:35.35
So let me go ahead
00:17:35.38\00:17:36.72
and add some of
that tomato sauce
00:17:36.75\00:17:38.72
there to get that nice.
00:17:38.75\00:17:42.06
We're gonna add
tomatoes as well with that.
00:17:42.09\00:17:46.90
Oh, man,
00:17:46.93\00:17:48.33
this is dangerously tasty
00:17:48.36\00:17:50.40
and then we're gonna add
some of that paste as well.
00:17:50.43\00:17:53.03
All right? That tomato paste.
00:17:53.07\00:17:54.97
Man, talk about Lycopene galore.
00:17:55.00\00:17:58.01
We have more tomatoes here
00:17:58.04\00:17:59.44
than they got on tomato farm.
00:17:59.47\00:18:02.58
So we're gonna mix that up,
00:18:02.61\00:18:04.05
get that going,
00:18:04.08\00:18:05.41
we're gonna let that
simmer there just a little bit.
00:18:05.45\00:18:07.05
Now that I have most
of those ingredients,
00:18:07.08\00:18:08.95
I'm gonna add the rest here
00:18:08.98\00:18:11.49
to get that going, of course.
00:18:11.52\00:18:13.25
You remember the
sea salt, all right.
00:18:13.29\00:18:15.82
So we'll just add, just a pinch
00:18:15.86\00:18:17.19
there to get that rolling
00:18:17.23\00:18:19.93
and then I'm
gonna add the remainder
00:18:19.96\00:18:21.53
of the nutritional yeasts.
00:18:21.56\00:18:24.17
And the Kickin'
chicken style seasoning.
00:18:24.20\00:18:27.57
Now you're all
like, whoa, easy, dear.
00:18:27.60\00:18:30.24
Easy there, Nyse.
00:18:30.27\00:18:31.61
This is a lot of seasoning
00:18:31.64\00:18:32.97
and like, who is gonna eat this?
00:18:33.01\00:18:34.68
Now in general,
remember what we're doing
00:18:34.71\00:18:36.31
is we're only using
a little bit of this
00:18:36.34\00:18:38.21
for our food.
00:18:38.25\00:18:39.58
Okay?
00:18:39.61\00:18:40.95
This is not
actually a meal. All right.
00:18:40.98\00:18:42.45
Your blood pressure will go like
00:18:42.48\00:18:44.35
through the roof, literally.
00:18:44.39\00:18:46.19
This is, we're
preparing a seasoning,
00:18:46.22\00:18:49.02
many times you can
purchase this at the store
00:18:49.06\00:18:51.59
but a lot of
time, they have all kind
00:18:51.63\00:18:52.96
of additional ingredients
such as black pepper,
00:18:52.99\00:18:57.20
such as all kind
of things to stop it
00:18:57.23\00:18:59.40
from caking together.
00:18:59.43\00:19:01.10
So now you can make
your own seasoning at home.
00:19:01.14\00:19:04.44
Some people do a
different type of seasoning,
00:19:04.47\00:19:05.84
they do the green one, you know,
00:19:05.87\00:19:07.28
but the principle's the same.
00:19:07.31\00:19:08.88
They may use green onions,
00:19:08.91\00:19:10.25
they may use
garlic or different things
00:19:10.28\00:19:12.28
and they put that in a jar
00:19:12.31\00:19:13.65
and anytime they're
about to make something,
00:19:13.68\00:19:15.02
they take a little bit
and they put that in there.
00:19:15.05\00:19:16.82
So this is just a red
one, it's the Sofrito.
00:19:16.85\00:19:19.49
We're gonna add a
little latino flavor here
00:19:19.52\00:19:22.32
to taste of paradise.
00:19:22.36\00:19:23.69
So you let that simmer,
00:19:23.73\00:19:25.06
let that go really, really nice
00:19:25.09\00:19:26.59
and it's gonna
take a little while.
00:19:26.63\00:19:28.46
You gotta do it till
it's nice and tender.
00:19:28.50\00:19:30.93
It's gonna go ahead
and dissolve all together,
00:19:30.97\00:19:33.64
then I'm just gonna
clean up a little bit
00:19:33.67\00:19:36.50
'cause I don't like a mess.
00:19:36.54\00:19:38.27
I gotta work in a clean kitchen,
00:19:38.31\00:19:40.01
gonna put some
of these items aside
00:19:40.04\00:19:42.58
and I see what we got going.
00:19:42.61\00:19:45.31
Now once that goes,
00:19:45.35\00:19:47.02
we want something to
go along with it, right?
00:19:47.05\00:19:49.88
So what are we gonna do?
00:19:49.92\00:19:51.25
We're gonna make
00:19:51.29\00:19:53.15
our next little item
to go along with that
00:19:53.19\00:19:55.96
and that is our cassava,
00:19:55.99\00:20:00.33
some call it
yucca, some call it...
00:20:00.36\00:20:03.83
They have so many
different names of it.
00:20:03.87\00:20:05.20
It's a staple item
00:20:05.23\00:20:06.74
as you see here in
many different countries,
00:20:06.77\00:20:08.67
Asia, Africa, the Caribbean,
00:20:08.70\00:20:11.11
even South America,
00:20:11.14\00:20:12.47
cassava or yucca,
very nice as you see here.
00:20:12.51\00:20:16.41
As you see it
has that waxy thing,
00:20:16.44\00:20:18.55
this is almost like a
ground provision there.
00:20:18.58\00:20:21.92
This is very good and, you know,
00:20:21.95\00:20:23.28
when they also
look at sporting events
00:20:23.32\00:20:25.42
and they wonder why,
00:20:25.45\00:20:26.79
you know, certain
people run so fast,
00:20:26.82\00:20:28.29
they say, they probably eat
00:20:28.32\00:20:29.66
a lot of cassava or yucca.
00:20:29.69\00:20:32.06
So this is very, very
good, very nutritious,
00:20:32.09\00:20:34.63
very hearty for people
00:20:34.66\00:20:36.36
and I'll just show you,
just a simple way to prepare,
00:20:36.40\00:20:38.47
many of you already know this,
00:20:38.50\00:20:39.83
but it's a good reminder
00:20:39.87\00:20:41.24
of how to make some
simple cassava or yucca.
00:20:41.27\00:20:44.67
All you need
00:20:44.71\00:20:46.04
are for this
recipe that we're doing
00:20:46.07\00:20:47.54
is two pounds of frozen cassava
00:20:47.58\00:20:50.58
or if it's not frozen,
00:20:50.61\00:20:52.15
if you get it just
like this, that's fine,
00:20:52.18\00:20:53.62
but it's readily
available in many stores
00:20:53.65\00:20:55.62
as frozen cassava,
00:20:55.65\00:20:56.99
and all you need is a teaspoon,
00:20:57.02\00:20:59.12
a teaspoon of salt to
go ahead and make this.
00:20:59.15\00:21:01.62
All right?
00:21:01.66\00:21:02.99
So what I'm gonna
do in the process,
00:21:03.02\00:21:04.76
I'm just gonna go
ahead and get this rolling
00:21:04.79\00:21:07.60
and I'm gonna
00:21:07.63\00:21:10.13
get the fire
going under some water.
00:21:10.17\00:21:12.07
So you have another
pot, another pot with water.
00:21:12.10\00:21:14.77
You want that to
boil a little bit
00:21:14.80\00:21:16.14
'cause we're
gonna put this in it
00:21:16.17\00:21:17.51
to make it nice
and soft and tasty.
00:21:17.54\00:21:20.14
But how we're
gonna take off this?
00:21:20.18\00:21:21.84
There's many
different ways to do it,
00:21:21.88\00:21:23.61
many people they
would take this item here
00:21:23.65\00:21:26.85
and we cha, cha, cha,
00:21:26.88\00:21:28.32
and killing people
and cutting off fingers,
00:21:28.35\00:21:29.95
that is not a
part of the recipe,
00:21:29.98\00:21:31.49
please, no extra ingredients
00:21:31.52\00:21:33.96
but I just, you know,
00:21:33.99\00:21:35.62
I just remembered
real quick, my buddy here,
00:21:35.66\00:21:37.96
all you need is
just a potato peeler
00:21:37.99\00:21:40.76
and you can literally make this
00:21:40.80\00:21:43.26
and just clean it off.
00:21:43.30\00:21:44.63
So all you do is
you just go ahead
00:21:44.67\00:21:46.63
and you see how
nicely that comes off.
00:21:46.67\00:21:48.17
You just want to
remove that top part there.
00:21:48.20\00:21:51.11
This thing is very, very good.
00:21:51.14\00:21:53.81
This is a good item here
00:21:53.84\00:21:55.41
to provide a good
amount of carbohydrates.
00:21:55.44\00:21:57.25
Carbohydrates is
necessary for you.
00:21:57.28\00:21:59.21
All right?
00:21:59.25\00:22:00.58
A lot of people are running{}
away from carbohydrates
00:22:00.62\00:22:02.75
and then you may
cause other problems.
00:22:02.78\00:22:04.12
Carbohydrates is
almost like brain food.
00:22:04.15\00:22:06.49
Don't leave home without it,
00:22:06.52\00:22:08.36
so this is good
for that as you see,
00:22:08.39\00:22:11.76
you get that going.
00:22:11.79\00:22:13.13
Oh, man, my Sofrito
is coming here nicely.
00:22:13.16\00:22:15.40
What else is it good for?
00:22:15.43\00:22:16.77
As we said it's a
rich, it's a staple food,
00:22:16.80\00:22:19.13
you can boil
it, now some people,
00:22:19.17\00:22:21.27
I'd never seen anybody bake it,
00:22:21.30\00:22:23.00
but there's different
ways to do that there,
00:22:23.04\00:22:24.67
so you just remove that nicely,
00:22:24.71\00:22:28.31
then you go ahead and
you cut it a little bit.
00:22:28.34\00:22:30.31
Let me just double check
00:22:30.35\00:22:31.68
and make sure my
seasoning is coming along.
00:22:31.71\00:22:35.62
Oh, man, this is really nice,
00:22:35.65\00:22:37.09
look at that, look at that,
00:22:37.12\00:22:38.45
I'm gonna turn this down a
little bit here, all right.
00:22:38.49\00:22:42.39
Oh, this is coming
along nicely here, all right.
00:22:42.42\00:22:45.63
So there we go.
00:22:45.66\00:22:47.00
Then I'm back to the
cassava, as you hear it,
00:22:47.03\00:22:49.60
so please enjoy this and
make good use of it there.
00:22:49.63\00:22:54.17
We're gonna take that,
we're just gonna cut this
00:22:54.20\00:22:56.10
into about two pieces.
00:22:56.14\00:22:57.54
I have my other
water over there boiling,
00:22:57.57\00:22:59.87
you could cut
it in half as well.
00:22:59.91\00:23:03.45
Expedite the
cooking process I guess.
00:23:03.48\00:23:06.35
This is very nice.
00:23:06.38\00:23:07.72
I usually take
this after I boil it.
00:23:07.75\00:23:09.52
I put some better,
some better butter on it.
00:23:09.55\00:23:12.95
If you all have seen
one of our other programs,
00:23:12.99\00:23:14.62
the better butter,
00:23:14.66\00:23:15.99
and I put this in there.
00:23:16.02\00:23:17.53
Go ahead, let that boil there.
00:23:17.56\00:23:19.76
Remember, we can
add some salt to that,
00:23:19.79\00:23:22.73
all right?
00:23:22.76\00:23:24.10
You let that there
till it gets nice and soft,
00:23:24.13\00:23:26.17
nice and soft there.
00:23:26.20\00:23:28.04
We're gonna go ahead
and speed it up a little bit
00:23:28.07\00:23:30.84
and we have right here,
00:23:30.87\00:23:33.98
right here is the cassava.
00:23:34.01\00:23:36.11
This is how it should be
when it's done for you there.
00:23:36.14\00:23:39.91
See how soft that is compared
to how hard it was before.
00:23:39.95\00:23:43.42
You wanna see if...
00:23:43.45\00:23:44.85
Let me just open
it up here for you.
00:23:44.89\00:23:47.16
This is how it is.
00:23:47.19\00:23:48.62
It's similar as we
know, to like breadfruit,
00:23:48.66\00:23:51.36
breadfruit,
different items there.
00:23:51.39\00:23:53.33
Very good, a lot
of people enjoy that,
00:23:53.36\00:23:55.63
so you can also
00:23:55.66\00:23:57.17
make some
breadfruit from time to time.
00:23:57.20\00:23:58.93
This is really,
really good and nourishing,
00:23:58.97\00:24:01.67
nourishing like literally,
00:24:01.70\00:24:03.04
people with the cassava
or breadfruit and stuff,
00:24:03.07\00:24:05.61
they live off of this.
00:24:05.64\00:24:06.98
They eat it everyday.
00:24:07.01\00:24:08.34
It's really funny,
sometimes I think about,
00:24:08.38\00:24:10.31
you know, as
people are transitioning
00:24:10.35\00:24:11.68
into a healthy
lifestyle, they move in,
00:24:11.71\00:24:13.42
you know, they try
on a Mediterranean diet.
00:24:13.45\00:24:14.98
They always ask,
"Hey, I need more variety.
00:24:15.02\00:24:18.05
I can't eat rice
and beans every day."
00:24:18.09\00:24:20.19
Well, I have a
quick question for us.
00:24:20.22\00:24:21.72
What were we eating before?
00:24:21.76\00:24:24.26
Nobody was complaining
00:24:24.29\00:24:25.63
when they were
eating chicken and chips
00:24:25.66\00:24:29.16
or when they were eating
just regular food every day,
00:24:29.20\00:24:32.23
you know, when
you make cashew milk,
00:24:32.27\00:24:33.60
they say, "I can't
drink cashew milk every day."
00:24:33.64\00:24:35.50
What were we drinking before?
00:24:35.54\00:24:37.01
We were drinking
regular milk, when?
00:24:37.04\00:24:39.27
Every day and
nobody said anything.
00:24:39.31\00:24:41.28
So the good thing, the
reason why I mentioned that
00:24:41.31\00:24:43.85
'cause this right here,
00:24:43.88\00:24:45.21
many people live off of this,
00:24:45.25\00:24:46.78
every day for
literally their life.
00:24:46.82\00:24:49.28
Of course, we all like
variety but this stuff is good.
00:24:49.32\00:24:52.05
When it comes directly as
you see there from nature,
00:24:52.09\00:24:54.36
the stuff is fantastic,
00:24:54.39\00:24:55.96
you don't really
have to worry about it,
00:24:55.99\00:24:57.36
but, yes, a
little variety is good.
00:24:57.39\00:24:59.16
How do they do this?
00:24:59.19\00:25:00.53
Like sometimes, they
make this into like a powder,
00:25:00.56\00:25:02.46
so they mash it, and
they mix it with either,
00:25:02.50\00:25:05.03
you know, milk or
water or something like that
00:25:05.07\00:25:07.54
and so they make a nice
little consistency there
00:25:07.57\00:25:10.47
and they use that for
like, quite a bit of time.
00:25:10.51\00:25:12.37
Let me just
double check real quick
00:25:12.41\00:25:13.98
on the seasoning.
00:25:14.01\00:25:15.74
Oh, man, look at
that, this is nice.
00:25:15.78\00:25:18.78
This is the way it should be,
00:25:18.81\00:25:20.68
all right?
00:25:20.72\00:25:22.05
So you go ahead,
00:25:22.08\00:25:23.42
if you want to make
it a little thicker,
00:25:23.45\00:25:24.79
then you keep it on low heat
00:25:24.82\00:25:26.15
for a little while longer there.
00:25:26.19\00:25:28.02
And then you take that,
00:25:28.06\00:25:30.36
what you do is, you
let it cool down nicely,
00:25:30.39\00:25:32.26
then you put it in a nice jar,
like a glass jar or something
00:25:32.29\00:25:35.36
and then anytime you
need to make something,
00:25:35.40\00:25:37.17
anytime you need to make beans,
00:25:37.20\00:25:38.53
you just take
about a spoon or two out,
00:25:38.57\00:25:40.07
put that in the beans, why?
00:25:40.10\00:25:41.44
It has a lot of flavor
because of all of the onions
00:25:41.47\00:25:44.37
and the garlics
and the different items
00:25:44.41\00:25:45.74
that we put in there.
00:25:45.77\00:25:47.11
Anytime you want
to make some cassava,
00:25:47.14\00:25:48.91
you're like, what do
I put on top of this?
00:25:48.94\00:25:50.85
Then you can put
some of the Sofrito
00:25:50.88\00:25:52.61
and that's actually
what we're going to do.
00:25:52.65\00:25:54.05
We're gonna show you
like a, another version here
00:25:54.08\00:25:59.45
of the cassava.
00:25:59.49\00:26:00.82
This is it, this is nice.
00:26:00.86\00:26:02.62
Let me grab a fork here for us.
00:26:02.66\00:26:05.96
All right,
00:26:05.99\00:26:07.33
so you have your
fork and look at that.
00:26:07.36\00:26:08.86
That goes really nice.
00:26:08.90\00:26:10.23
But what we normally do
00:26:10.27\00:26:11.60
is we'll take
some of the seasoning,
00:26:11.63\00:26:13.74
I think I have another
batch here of seasoning.
00:26:13.77\00:26:15.94
Oh, yes, I do.
00:26:15.97\00:26:18.87
Oh, delicious,
delicious, look at that there.
00:26:18.91\00:26:22.31
That you take a nice little bit
00:26:22.34\00:26:26.01
and you just pour
it out right over.
00:26:26.05\00:26:27.98
Like literally, this
is crucial to have around,
00:26:28.02\00:26:31.25
very nice, very tasty,
00:26:31.29\00:26:33.59
oh, a matter of
fact, I can't wait.
00:26:33.62\00:26:35.92
Our time is almost, almost up.
00:26:35.96\00:26:37.96
So I'm gonna go ahead
and have a little bit of that
00:26:37.99\00:26:41.16
and that right
there is your cassava
00:26:41.20\00:26:44.60
with your seasoning.
00:26:44.63\00:26:46.00
Now this seasoning, look at
me, I have so much things here.
00:26:46.03\00:26:48.60
This seasoning, people say,
00:26:48.64\00:26:50.51
"Well, you did put like, salt,"
00:26:50.54\00:26:52.77
Because we're only
using a little bit at a time,
00:26:52.81\00:26:54.84
it's not a problem.
00:26:54.88\00:26:56.21
Also because you are eating
most of your food from home,
00:26:56.24\00:26:58.98
that's not the major issue here.
00:26:59.01\00:27:01.08
The problem
with salt in the food
00:27:01.12\00:27:03.12
is not the salt
that you add to the food
00:27:03.15\00:27:05.42
or the seasoning that you
add, it's the hidden salt.
00:27:05.45\00:27:07.76
What am I talking about?
00:27:07.79\00:27:09.12
I'm talking
about cheese, you know,
00:27:09.16\00:27:10.49
cheese is like a,
it has hidden salt
00:27:10.53\00:27:12.26
because there's so much
sodium that goes into that.
00:27:12.29\00:27:14.76
What else I'm talking about?
00:27:14.80\00:27:16.13
I'm talking
about chips, you know,
00:27:16.16\00:27:17.50
a lot of times
when we eat the chips,
00:27:17.53\00:27:18.90
we look on the back, we say,
00:27:18.93\00:27:20.27
"Oh, it only has
60 mg of sodium, "
00:27:20.30\00:27:22.57
or salt, that is not the case.
00:27:22.60\00:27:25.17
You ate the whole bag
00:27:25.21\00:27:26.54
and when you look at
how many servings a bag,
00:27:26.57\00:27:28.34
four servings for that bag.
00:27:28.38\00:27:30.41
So that's the
problem with the salt.
00:27:30.45\00:27:32.61
It's these hidden salts
00:27:32.65\00:27:33.98
that many times we eat a lot of.
00:27:34.02\00:27:35.48
And look at this, my
cassava is acted up over here.
00:27:35.52\00:27:37.82
I'm gonna go ahead and
turn that down a little bit
00:27:37.85\00:27:40.79
and I'll share with you
00:27:40.82\00:27:42.16
just a nice
little finish product
00:27:42.19\00:27:43.79
of how it should
00:27:43.83\00:27:45.46
be when you're all set and done.
00:27:45.49\00:27:47.86
Can you see that there?
00:27:47.90\00:27:49.46
This is our
sensational seasoning,
00:27:49.50\00:27:53.34
sensational seasoning of
our some delicious cassava.
00:27:53.37\00:27:57.81
Cassava.
00:27:57.84\00:27:59.17
And many people enjoy it,
they may even call it yucca,
00:27:59.21\00:28:01.24
whatever you do,
get a taste of paradise.
00:28:01.28\00:28:03.21