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.
00:11:24.88\00:11:28.92
A lot of people
would like to cook
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and have fun and make good food
00:11:30.49\00:11:32.25
but their biggest
thing is like, "Man,
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it just takes too long.
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I gotta cut
this, I gotta cut that.
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And you know
what? Forget about it.
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I'm just gonna eat out or
something of that nature."
00:11:39.46\00:11:41.40
Well, today, we're gonna share
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with you just a
little something,
00:11:42.80\00:11:44.13
that sensational
seasoning that you can have,
00:11:44.20\00:11:46.33
keep around, if you
need to make something,
00:11:46.37\00:11:48.40
you could just put
a little bit of this,
00:11:48.44\00:11:49.77
it will add all the flavor
00:11:49.80\00:11:51.17
because we've
done all the cutting
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and the cooking
and stuff in advance.
00:11:53.11\00:11:55.21
You see, the key to
living a healthy lifestyle
00:11:55.24\00:11:57.01
is you have to have a plan.
00:11:57.08\00:11:58.91
Anything in life
needs a what? A plan.
00:11:58.95\00:12:01.38
When there's no
plan, there's confusion,
00:12:01.42\00:12:02.92
there's chaos, and
there's no success.
00:12:02.95\00:12:04.49
If you wanna be successful,
you just need to plan it out.
00:12:04.52\00:12:06.89
You need to prepare in
advance and as you prepare now,
00:12:06.96\00:12:10.73
now that will
make a way open for you
00:12:10.76\00:12:12.96
to live this lifestyle
that you always wanted,
00:12:12.99\00:12:15.30
'cause I know you all
want to taste the paradise.
00:12:15.33\00:12:17.23
But sometimes the
taste of paradise means
00:12:17.27\00:12:18.97
you have to taste cooking
00:12:19.00\00:12:20.44
and you have to cook,
cook, cook, cook, cook,
00:12:20.50\00:12:22.57
and that is like
the biggest thing
00:12:22.60\00:12:23.97
that everybody says, "Man,
00:12:24.01\00:12:25.34
it's just too much cooking.
00:12:25.37\00:12:26.71
You know, it's really good,
00:12:26.74\00:12:28.08
I know the food is
good but it's just,
00:12:28.11\00:12:29.44
it's just too much
and I don't have time."
00:12:29.48\00:12:31.48
Well, I wanna share
with you one of my favorite,
00:12:31.51\00:12:33.62
favorite items,
00:12:33.68\00:12:35.02
you see, 'cause
when I make this now,
00:12:35.05\00:12:36.75
I keep this on a
side and I use it
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in a lot of my
different recipes,
00:12:38.39\00:12:39.72
it's the seasoning.
00:12:39.75\00:12:41.09
Now when I think of
a taste of paradise,
00:12:41.12\00:12:43.53
I think of the Caribbean,
00:12:43.59\00:12:44.93
of course, I
think of Jamaica, yes,
00:12:44.96\00:12:46.66
and I think of Trinidad.
00:12:46.70\00:12:48.66
But also, I also think
of the Dominican Republic
00:12:48.70\00:12:51.30
and Puerto Rico,
00:12:51.33\00:12:52.67
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,
00:12:55.77\00:12:57.27
they put it in the beans.
00:12:57.34\00:12:58.67
You make something, they
just put it on top of it.
00:12:58.71\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\00:13:05.21
Why? 'Cause it tastes good.
00:13:05.25\00:13:06.72
What kind of seasoning is it?
It's the sensational seasoning.
00:13:06.75\00:13:09.72
And we call this,
the Sofrito Cocido.
00:13:09.75\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\00:13:17.96
you'll never
have to buy this again
00:13:17.99\00:13:19.43
because now you
could do it at home.
00:13:19.46\00:13:21.43
A really simple recipe
that we all want to enjoy
00:13:21.46\00:13:24.30
and I want us to get started on
00:13:24.33\00:13:25.67
that really quick,
00:13:25.70\00:13:27.04
so I could show
you some more things
00:13:27.10\00:13:28.44
from the Caribbean
or A Taste Of Paradise
00:13:28.47\00:13:29.80
that we all can enjoy.
00:13:29.84\00:13:31.17
So get your pens
and papers ready.
00:13:31.21\00:13:32.54
You're ready?
00:13:32.57\00:13:33.91
We're gonna go ahead and
we're gonna make some what?
00:13:33.94\00:13:35.28
Sofrito Cocido.
00:13:35.31\00:13:37.15
We're learning
Spanish up in here today.
00:13:37.21\00:13:38.85
The recipe is
really simple and easy.
00:13:38.88\00:13:40.48
All you need is:
00:13:40.52\00:13:41.85
Now you all tell
me, that is like simple.
00:14:10.78\00:14:13.52
Anybody, dear mom,
dear sister, dear brother,
00:14:13.55\00:14:15.88
and dear friends can do this,
like with your eyes closed,
00:14:15.92\00:14:17.72
literally,
00:14:17.75\00:14:19.09
just don't be
cutting at the same time.
00:14:19.12\00:14:20.59
And so all we're gonna
do to make this recipe,
00:14:20.66\00:14:23.43
we just need to
get our sauce pan
00:14:23.46\00:14:25.03
ready as you see here,
00:14:25.06\00:14:26.83
and I'm gonna get that started.
00:14:26.90\00:14:28.90
So I'm gonna get that,
00:14:28.93\00:14:30.27
turn that up to
like high or medium,
00:14:30.33\00:14:32.33
medium to high heat here
00:14:32.37\00:14:33.84
and because I've
already got this stuff rolling,
00:14:33.90\00:14:37.71
I'm just gonna go
ahead and take these items.
00:14:37.74\00:14:39.64
So I have my onions,
I'm gonna put that in there.
00:14:39.67\00:14:41.94
I'm gonna put this
00:14:41.98\00:14:43.31
'cause we're gonna cook
all of this up a little bit.
00:14:43.35\00:14:44.91
That's what Cocido
means. Cocido means cook, right?
00:14:44.95\00:14:48.68
In general.
00:14:48.72\00:14:50.05
So we're gonna put that,
00:14:50.09\00:14:52.12
we're gonna add as we see
some garlic as well to that,
00:14:52.15\00:14:55.89
you see that there also.
00:14:55.92\00:14:57.73
Now a lot of times,
00:14:57.76\00:14:59.09
people would go ahead
00:14:59.13\00:15:00.53
and they'll put
in olive oil first,
00:15:00.56\00:15:02.03
I just don't want no fun,
00:15:02.06\00:15:03.40
like, I don't want
to get burnt up in here.
00:15:03.47\00:15:04.87
So one safe way is
you could just take that,
00:15:04.90\00:15:07.17
you could just pour a
little bit of that olive oil
00:15:07.24\00:15:09.57
over it there,
you get that rolling,
00:15:09.60\00:15:12.24
cook that nicely.
00:15:12.27\00:15:13.61
So that's gonna get rolling,
that garlic is phenomenal,
00:15:13.68\00:15:16.75
this is the key to seasoning,
00:15:16.78\00:15:18.21
it's that nice
mixture of onion and garlic.
00:15:18.25\00:15:21.15
The onion as well is
very good because it helps
00:15:21.18\00:15:23.28
with the upper
respiratory system.
00:15:23.32\00:15:25.22
The garlic as well,
as we see here is good,
00:15:25.25\00:15:28.82
this is like
nature's anti-biotic,
00:15:28.86\00:15:31.49
like, I mean, anti-viral,
00:15:31.53\00:15:33.09
you name it, it's anti.
00:15:33.13\00:15:34.86
That's what
garlic would do for you.
00:15:34.93\00:15:36.43
The only thing with the garlic
is sometimes, a lot of people,
00:15:36.46\00:15:39.10
they get carried
away with the garlic.
00:15:39.13\00:15:40.50
They just want to
garlic everything up
00:15:40.54\00:15:42.17
and your friends,
00:15:42.20\00:15:43.57
have you ever heard
of like street herbalist?
00:15:43.61\00:15:44.97
You know, anytime you're sick,
00:15:45.01\00:15:46.34
they're like, "Oh, you're sick?
00:15:46.37\00:15:47.71
What you need is
three garlic cloves.
00:15:47.74\00:15:49.08
You take that
raw and you crush it
00:15:49.11\00:15:50.61
and you mix it and you
boil it and you freeze it
00:15:50.65\00:15:52.58
and you fry it
and you take two..."
00:15:52.61\00:15:54.02
What? Did you study this
stuff? You know what I mean?
00:15:54.08\00:15:56.69
And we have to be
a little bit careful
00:15:56.75\00:15:58.29
because raw garlic as
you see, yes, it is good,
00:15:58.32\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
00:16:07.36\00:16:08.66
on what is known as
blood thinners, right?
00:16:08.70\00:16:10.27
So if you start
eating raw garlic and stuff,
00:16:10.30\00:16:12.47
that also has blood
thinning properties.
00:16:12.50\00:16:15.14
So we don't want to,
you have to be careful,
00:16:15.17\00:16:17.87
that's why
everything that we do,
00:16:17.91\00:16:19.54
make sure your doctor
knows what's going on.
00:16:19.57\00:16:21.78
So we'll get
that cooking up there
00:16:21.81\00:16:24.25
just a little bit.
00:16:24.28\00:16:25.65
We'll also add some
of the nice seasonings.
00:16:25.68\00:16:28.48
All right?
00:16:28.52\00:16:29.85
As we see there we
have that nutritional yeast,
00:16:29.88\00:16:33.19
we have the Kickin'
chicken style seasoning.
00:16:33.22\00:16:36.22
I'm gonna get that
bowl, I'll save a little bit
00:16:36.26\00:16:38.29
there for when I add
the rest of the ingredients.
00:16:38.33\00:16:40.83
We're gonna pour those
00:16:40.90\00:16:42.23
and I'm gonna go ahead and add
00:16:42.26\00:16:44.80
some of these nice,
beautiful, delicious,
00:16:44.83\00:16:47.64
bell peppers here.
00:16:47.67\00:16:49.34
Let me go ahead
and get that going,
00:16:49.37\00:16:51.57
let me turn the fire up.
00:16:51.61\00:16:52.94
Let's get some heat up in here.
00:16:52.97\00:16:54.94
And then
00:16:54.98\00:16:56.61
we're gonna mix that up nicely.
00:16:56.64\00:16:58.88
Okay.
00:16:58.91\00:17:00.35
Oh, man, this is
already smelling good,
00:17:00.38\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\00:17:14.13
like the Kickin'
chicken style seasoning,
00:17:14.20\00:17:16.03
very nice, a
matter of fact, I think...
00:17:16.06\00:17:18.03
I don't know if you all remember
00:17:18.07\00:17:19.40
when we used that with our tofu,
00:17:19.43\00:17:20.77
we made what is
known as tasty ticken,
00:17:20.84\00:17:23.14
not tasty chicken
00:17:23.17\00:17:24.51
but tasty ticken, tofu chicken
00:17:24.54\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\00:17:29.74
This would expedite
your process in the kitchen.
00:17:29.78\00:17:33.35
You will not be delayed anymore.
00:17:33.42\00:17:35.32
So let me go ahead
00:17:35.35\00:17:36.69
and add some of
that tomato sauce
00:17:36.72\00:17:38.69
there to get that nice.
00:17:38.72\00:17:42.02
We're gonna add
tomatoes as well with that.
00:17:42.06\00:17:46.90
Oh, man,
00:17:46.93\00:17:48.26
this is dangerously tasty
00:17:48.30\00:17:50.33
and then we're gonna add
some of that paste as well.
00:17:50.37\00:17:52.97
All right? That tomato paste.
00:17:53.00\00:17:54.90
Man, talk about Lycopene galore.
00:17:54.94\00:17:57.94
We have more tomatoes here
00:17:57.97\00:17:59.37
than they got on tomato farm.
00:17:59.41\00:18:02.58
So we're gonna mix that up,
00:18:02.61\00:18:04.08
get that going,
00:18:04.11\00:18:05.45
we're gonna let that
simmer there just a little bit.
00:18:05.48\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
00:18:17.26\00:18:19.93
and then I'm
gonna add the remainder
00:18:19.96\00:18:21.50
of the nutritional yeasts.
00:18:21.53\00:18:24.17
And the Kickin'
chicken style seasoning.
00:18:24.20\00:18:27.54
Now you're all
like, whoa, easy, dear.
00:18:27.57\00:18:30.21
Easy there, Nyse.
00:18:30.24\00:18:31.57
This is a lot of seasoning
00:18:31.61\00:18:32.94
and like, who is gonna eat this?
00:18:32.97\00:18:34.64
Now in general,
remember what we're doing
00:18:34.68\00:18:36.28
is we're only using
a little bit of this
00:18:36.31\00:18:38.18
for our food.
00:18:38.21\00:18:39.55
Okay?
00:18:39.58\00:18:40.92
This is not
actually a meal. All right.
00:18:40.95\00:18:42.42
Your blood pressure will go like
00:18:42.45\00:18:44.32
through the roof, literally.
00:18:44.35\00:18:46.15
This is, we're
preparing a seasoning,
00:18:46.19\00:18:48.99
many times you can
purchase this at the store
00:18:49.02\00:18:51.56
but a lot of
time, they have all kind
00:18:51.59\00:18:52.93
of additional ingredients
such as black pepper,
00:18:52.96\00:18:57.13
such as all kind
of things to stop it
00:18:57.17\00:18:59.33
from caking together.
00:18:59.37\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\00:19:07.31
but the principle's the same.
00:19:07.34\00:19:08.88
They may use green onions,
00:19:08.91\00:19:10.28
they may use
garlic or different things
00:19:10.31\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,
00:19:23.76\00:19:25.09
let that go really, really nice
00:19:25.13\00:19:26.59
and it's gonna
take a little while.
00:19:26.63\00:19:28.43
You gotta do it till
it's nice and tender.
00:19:28.46\00:19:30.90
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\00:19:36.47
'cause I don't like a mess.
00:19:36.50\00:19:38.24
I gotta work in a clean kitchen,
00:19:38.27\00:19:39.97
gonna put some
of these items aside
00:19:40.01\00:19:42.54
and I see what we got going.
00:19:42.58\00:19:45.28
Now once that goes,
00:19:45.31\00:19:47.02
we want something to
go along with it, right?
00:19:47.05\00:19:49.85
So what are we gonna do?
00:19:49.88\00:19:51.22
We're gonna make
00:19:51.25\00:19:53.12
our next little item
to go along with that
00:19:53.15\00:19:55.92
and that is our cassava,
00:19:55.96\00:20:00.30
some call it
yucca, some call it...
00:20:00.33\00:20:03.77
They have so many
different names of it.
00:20:03.83\00:20:05.17
It's a staple item
00:20:05.20\00:20:06.70
as you see here in
many different countries,
00:20:06.74\00:20:08.60
Asia, Africa, the Caribbean,
00:20:08.64\00:20:11.04
even South America,
00:20:11.07\00:20:12.41
cassava or yucca,
very nice as you see here.
00:20:12.44\00:20:16.34
As you see it
has that waxy thing,
00:20:16.38\00:20:18.48
this is almost like a
ground provision there.
00:20:18.51\00:20:21.85
This is very good and, you know,
00:20:21.88\00:20:23.22
when they also
look at sporting events
00:20:23.25\00:20:25.35
and they wonder why,
00:20:25.39\00:20:26.72
you know, certain
people run so fast,
00:20:26.76\00:20:28.22
they say, they probably eat
00:20:28.26\00:20:29.59
a lot of cassava or yucca.
00:20:29.62\00:20:31.99
So this is very, very
good, very nutritious,
00:20:32.03\00:20:34.56
very hearty for people
00:20:34.56\00:20:36.26
and I'll just show you,
just a simple way to prepare,
00:20:36.30\00:20:38.37
many of you already know this,
00:20:38.40\00:20:39.73
but it's a good reminder
00:20:39.77\00:20:41.14
of how to make some
simple cassava or yucca.
00:20:41.17\00:20:44.57
All you need
00:20:44.61\00:20:45.94
are for this
recipe that we're doing
00:20:45.97\00:20:47.44
is two pounds of frozen cassava
00:20:47.51\00:20:50.48
or if it's not frozen,
00:20:50.51\00:20:52.05
if you get it just
like this, that's fine,
00:20:52.08\00:20:53.55
but it's readily
available in many stores
00:20:53.58\00:20:55.52
as frozen cassava,
00:20:55.55\00:20:56.92
and all you need is a teaspoon,
00:20:56.95\00:20:59.02
a teaspoon of salt to
go ahead and make this.
00:20:59.05\00:21:01.59
All right?
00:21:01.62\00:21:02.96
So what I'm gonna
do in the process,
00:21:02.99\00:21:04.73
I'm just gonna go
ahead and get this rolling
00:21:04.76\00:21:07.60
and I'm gonna
00:21:07.60\00:21:10.07
get the fire
going under some water.
00:21:10.13\00:21:12.00
So you have another
pot, another pot with water.
00:21:12.03\00:21:14.70
You want that to
boil a little bit
00:21:14.74\00:21:16.07
'cause we're
gonna put this in it
00:21:16.10\00:21:17.47
to make it nice
and soft and tasty.
00:21:17.51\00:21:20.08
But how we're
gonna take off this?
00:21:20.14\00:21:21.78
There's many
different ways to do it,
00:21:21.81\00:21:23.55
many people they
would take this item here
00:21:23.61\00:21:26.78
and we cha, cha, cha,
00:21:26.82\00:21:28.25
and killing people
and cutting off fingers,
00:21:28.28\00:21:29.88
that is not a
part of the recipe,
00:21:29.92\00:21:31.42
please, no extra ingredients
00:21:31.45\00:21:33.92
but I just, you know,
00:21:33.96\00:21:35.56
I just remembered
real quick, my buddy here,
00:21:35.59\00:21:37.89
all you need is
just a potato peeler
00:21:37.93\00:21:40.70
and you can literally make this
00:21:40.76\00:21:43.16
and just clean it off.
00:21:43.20\00:21:44.53
So all you do is
you just go ahead
00:21:44.57\00:21:46.53
and you see how
nicely that comes off.
00:21:46.57\00:21:48.07
You just want to
remove that top part there.
00:21:48.10\00:21:51.01
This thing is very, very good.
00:21:51.04\00:21:53.71
This is a good item here
00:21:53.74\00:21:55.31
to provide a good
amount of carbohydrates.
00:21:55.34\00:21:57.18
Carbohydrates is
necessary for you.
00:21:57.21\00:21:59.11
All right?
00:21:59.15\00:22:00.55
A lot of people are running{}
away from carbohydrates
00:22:00.62\00:22:02.72
and then you may
cause other problems.
00:22:02.75\00:22:04.09
Carbohydrates is
almost like brain food.
00:22:04.12\00:22:06.45
Don't leave home without it,
00:22:06.49\00:22:08.32
so this is good
for that as you see,
00:22:08.36\00:22:11.73
you get that going.
00:22:11.76\00:22:13.09
Oh, man, my Sofrito
is coming here nicely.
00:22:13.13\00:22:15.33
What else is it good for?
00:22:15.36\00:22:16.73
As we said it's a
rich, it's a staple food,
00:22:16.77\00:22:19.07
you can boil
it, now some people,
00:22:19.10\00:22:21.20
I'd never seen anybody bake it,
00:22:21.24\00:22:22.94
but there's different
ways to do that there,
00:22:22.97\00:22:24.61
so you just remove that nicely,
00:22:24.64\00:22:28.24
then you go ahead and
you cut it a little bit.
00:22:28.28\00:22:30.25
Let me just double check
00:22:30.31\00:22:31.65
and make sure my
seasoning is coming along.
00:22:31.68\00:22:35.55
Oh, man, this is really nice,
00:22:35.58\00:22:37.05
look at that, look at that,
00:22:37.09\00:22:38.42
I'm gonna turn this down a
little bit here, all right.
00:22:38.45\00:22:42.32
Oh, this is coming
along nicely here, all right.
00:22:42.36\00:22:45.56
So there we go.
00:22:45.59\00:22:46.96
Then I'm back to the
cassava, as you hear it,
00:22:47.00\00:22:49.50
so please enjoy this and
make good use of it there.
00:22:49.53\00:22:54.07
We're gonna take that,
we're just gonna cut this
00:22:54.10\00:22:56.00
into about two pieces.
00:22:56.04\00:22:57.44
I have my other
water over there boiling,
00:22:57.47\00:22:59.77
you could cut
it in half as well.
00:22:59.81\00:23:03.45
Expedite the
cooking process I guess.
00:23:03.48\00:23:06.31
This is very nice.
00:23:06.35\00:23:07.68
I usually take
this after I boil it.
00:23:07.72\00:23:09.48
I put some better,
some better butter on it.
00:23:09.52\00:23:12.92
If you all have seen
one of our other programs,
00:23:12.95\00:23:14.59
the better butter,
00:23:14.62\00:23:15.96
and I put this in there.
00:23:15.99\00:23:17.53
Go ahead, let that boil there.
00:23:17.56\00:23:19.73
Remember, we can
add some salt to that,
00:23:19.76\00:23:22.66
all right?
00:23:22.70\00:23:24.03
You let that there
till it gets nice and soft,
00:23:24.07\00:23:26.10
nice and soft there.
00:23:26.13\00:23:27.97
We're gonna go ahead
and speed it up a little bit
00:23:28.00\00:23:30.77
and we have right here,
00:23:30.81\00:23:33.94
right here is the cassava.
00:23:33.98\00:23:36.04
This is how it should be
when it's done for you there.
00:23:36.08\00:23:39.85
See how soft that is compared
to how hard it was before.
00:23:39.88\00:23:43.35
You wanna see if...
00:23:43.39\00:23:44.79
Let me just open
it up here for you.
00:23:44.82\00:23:47.12
This is how it is.
00:23:47.16\00:23:48.56
It's similar as we
know, to like breadfruit,
00:23:48.59\00:23:51.29
breadfruit,
different items there.
00:23:51.33\00:23:53.26
Very good, a lot
of people enjoy that,
00:23:53.29\00:23:55.53
so you can also
00:23:55.56\00:23:57.10
make some
breadfruit from time to time.
00:23:57.13\00:23:58.83
This is really,
really good and nourishing,
00:23:58.87\00:24:01.64
nourishing like literally,
00:24:01.67\00:24:03.00
people with the cassava
or breadfruit and stuff,
00:24:03.04\00:24:05.57
they live off of this.
00:24:05.61\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\00:24:10.28
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\00:24:14.95
They always ask,
"Hey, I need more variety.
00:24:14.98\00:24:18.02
I can't eat rice
and beans every day."
00:24:18.05\00:24:20.16
Well, I have a
quick question for us.
00:24:20.19\00:24:21.69
What were we eating before?
00:24:21.72\00:24:24.23
Nobody was complaining
00:24:24.26\00:24:25.59
when they were
eating chicken and chips
00:24:25.63\00:24:29.10
or when they were eating
just regular food every day,
00:24:29.13\00:24:32.17
you know, when
you make cashew milk,
00:24:32.20\00:24:33.54
they say, "I can't
drink cashew milk every day."
00:24:33.60\00:24:35.44
What were we drinking before?
00:24:35.47\00:24:36.97
We were drinking
regular milk, when?
00:24:37.01\00:24:39.21
Every day and
nobody said anything.
00:24:39.24\00:24:41.21
So the good thing, the
reason why I mentioned that
00:24:41.24\00:24:43.81
'cause this right here,
00:24:43.85\00:24:45.18
many people live off of this,
00:24:45.21\00:24:46.72
every day for
literally their life.
00:24:46.78\00:24:49.22
Of course, we all like
variety but this stuff is good.
00:24:49.25\00:24:51.99
When it comes directly as
you see there from nature,
00:24:52.02\00:24:54.29
the stuff is fantastic,
00:24:54.32\00:24:55.89
you don't really
have to worry about it,
00:24:55.92\00:24:57.29
but, yes, a
little variety is good.
00:24:57.33\00:24:59.09
How do they do this?
00:24:59.13\00:25:00.53
Like sometimes, they
make this into like a powder,
00:25:00.56\00:25:02.43
so they mash it, and
they mix it with either,
00:25:02.46\00:25:05.00
you know, milk or
water or something like that
00:25:05.03\00:25:07.54
and so they make a nice
little consistency there
00:25:07.57\00:25:10.44
and they use that for
like, quite a bit of time.
00:25:10.51\00:25:12.34
Let me just
double check real quick
00:25:12.37\00:25:13.98
on the seasoning.
00:25:14.01\00:25:15.71
Oh, man, look at
that, this is nice.
00:25:15.74\00:25:18.75
This is the way it should be,
00:25:18.78\00:25:20.65
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\00:25:27.99
And then you take that,
00:25:28.02\00:25:30.33
what you do is, you
let it cool down nicely,
00:25:30.36\00:25:32.23
then you put it in a nice jar,
like a glass jar or something
00:25:32.26\00:25:35.30
and then anytime you
need to make something,
00:25:35.33\00:25:37.13
anytime you need to make beans,
00:25:37.17\00:25:38.50
you just take
about a spoon or two out,
00:25:38.53\00:25:40.00
put that in the beans, why?
00:25:40.04\00:25:41.37
It has a lot of flavor
because of all of the onions
00:25:41.40\00:25:44.31
and the garlics
and the different items
00:25:44.34\00:25:45.67
that we put in there.
00:25:45.71\00:25:47.04
Anytime you want
to make some cassava,
00:25:47.08\00:25:48.84
you're like, what do
I put on top of this?
00:25:48.88\00:25:50.81
Then you can put
some of the Sofrito
00:25:50.85\00:25:52.55
and that's actually
what we're going to do.
00:25:52.58\00:25:53.98
We're gonna show you
like a, another version here
00:25:54.02\00:25:59.39
of the cassava.
00:25:59.42\00:26:00.82
This is it, this is nice.
00:26:00.89\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\00:26:07.30
so you have your
fork and look at that.
00:26:07.36\00:26:08.83
That goes really nice.
00:26:08.86\00:26:10.20
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\00:26:15.90
Oh, yes, I do.
00:26:15.94\00:26:18.84
Oh, delicious,
delicious, look at that there.
00:26:18.87\00:26:22.28
That you take a nice little bit
00:26:22.31\00:26:25.98
and you just pour
it out right over.
00:26:26.01\00:26:27.95
Like literally, this
is crucial to have around,
00:26:27.98\00:26:31.22
very nice, very tasty,
00:26:31.25\00:26:33.56
oh, a matter of
fact, I can't wait.
00:26:33.59\00:26:35.89
Our time is almost, almost up.
00:26:35.92\00:26:37.93
So I'm gonna go ahead
and have a little bit of that
00:26:37.96\00:26:41.10
and that right
there is your cassava
00:26:41.13\00:26:44.53
with your seasoning.
00:26:44.57\00:26:45.93
Now this seasoning, look at
me, I have so much things here.
00:26:45.97\00:26:48.54
This seasoning, people say,
00:26:48.57\00:26:50.47
"Well, you did put like, salt,"
00:26:50.51\00:26:52.71
Because we're only
using a little bit at a time,
00:26:52.74\00:26:54.78
it's not a problem.
00:26:54.81\00:26:56.14
Also because you are eating
most of your food from home,
00:26:56.18\00:26:58.91
that's not the major issue here.
00:26:58.95\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
00:27:10.56\00:27:12.26
because there's so much
sodium that goes into that.
00:27:12.29\00:27:14.73
What else I'm talking about?
00:27:14.76\00:27:16.10
I'm talking
about chips, you know,
00:27:16.13\00:27:17.47
a lot of times
when we eat the chips,
00:27:17.50\00:27:18.87
we look on the back, we say,
00:27:18.90\00:27:20.24
"Oh, it only has
60 mg of sodium, "
00:27:20.27\00:27:22.54
or salt, that is not the case.
00:27:22.57\00:27:25.14
You ate the whole bag
00:27:25.17\00:27:26.51
and when you look at
how many servings a bag,
00:27:26.54\00:27:28.31
four servings for that bag.
00:27:28.34\00:27:30.38
So that's the
problem with the salt.
00:27:30.45\00:27:32.58
It's these hidden salts
00:27:32.61\00:27:33.95
that many times we eat a lot of.
00:27:34.02\00:27:35.45
And look at this, my
cassava is acted up over here.
00:27:35.48\00:27:37.79
I'm gonna go ahead and
turn that down a little bit
00:27:37.82\00:27:40.76
and I'll share with you
00:27:40.79\00:27:42.12
just a nice
little finish product
00:27:42.16\00:27:43.76
of how it should
00:27:43.83\00:27:45.43
be when you're all set and done.
00:27:45.46\00:27:47.83
Can you see that there?
00:27:47.86\00:27:49.40
This is our
sensational seasoning,
00:27:49.43\00:27:53.30
sensational seasoning of
our some delicious cassava.
00:27:53.34\00:27:57.74
Cassava.
00:27:57.77\00:27:59.11
And many people enjoy it,
they may even call it yucca,
00:27:59.14\00:28:01.24
whatever you do,
get a taste of paradise.
00:28:01.28\00:28:03.21