Have you ever
wondered exactly how to prepare
00:00:01.36\00:00:03.26
healthy food that
actually taste good?
00:00:03.30\00:00:05.80
Well, stay tuned
while Evita Tezeno
00:00:05.83\00:00:07.74
and yours truly
Nyse Collins show you
00:00:07.77\00:00:09.54
just how to do it and
give you something better,
00:00:09.57\00:00:12.37
A Taste of Paradise.
00:00:12.41\00:00:14.11
Welcome to A Taste of Paradise.
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My name is Evita Tezeno.
00:00:34.40\00:00:36.97
And as I said before my
favorite food is Tex-Mex.
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And okay, you've
seen it quesadillas
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and I'm gonna make
some enchiladas today.
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Coconut kale enchiladas.
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So let's begin the recipe.
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For the tortillas you need:
00:00:53.85\00:00:55.48
Now if you're not
familiar with the young coconut,
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this is a young coconut.
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And this is just amazing.
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I called the liquid
that inside God's Gatorade
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because it's
high in electrolytes
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and it's when
you've been working out,
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it really helps replenish
you and gives you energy.
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So we're gonna start with
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the blending of
the young coconut.
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Water, the coconut water,
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the coconut oil
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and this has a
lot of coconut in it,
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and believe it or not
coconut is fat burning, it is.
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We have the Himalayan sea salt,
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bell pepper and one date.
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And you need a high
powered blender to do this
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or you could separate and
put a little bit at a time
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to make sure that you
blend this very thoroughly.
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After it is blended you
need a dehydrator sheet.
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And you
dehydrate this overnight.
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You have to really
be careful to watch it
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because it can get kind
of get hard and crispy on it.
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So you pour this out...
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and it smell so good.
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And you spread it out
on the dehydrator sheet
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all the way to the ends.
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And because the second
time we're not going to do this,
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but I'm gonna show
you the finished product
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and then we are gonna
go to the next recipe.
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After it has dehydrated,
it comes out like this
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and I have already cut
them up into little squares
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but look at it,
isn't this amazing?
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This is so cool.
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So for the next recipe
which is cashew cheese:
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Now I have various
different cheese recipes
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that I have made.
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And you could just
pick your favorite one.
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I try to have
different varieties of cheese.
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So it mimics different
flavors that I remember
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when I was eating dairy.
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So I have put in the cashews
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and the red bell
pepper and the cayenne.
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And then the cumin,
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the lemon juice,
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the onion,
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and I combine the
maple syrup and the tahini.
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And tahini is sesame seed butter
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if you don't remember,
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and it makes this recipe
have like a sharp cheese taste.
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One clove of garlic,
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some Himalayan sea salt
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and one cup of water.
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And then you just blend it.
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So this is like a cheese sauce
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that we're gonna
use on the enchiladas.
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So for the next recipe,
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we're gonna make the sour cream.
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And that recipe is:
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Okay, now let's begin
the sour cream recipe.
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And this is a
sunflower seed sour cream.
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So we have the
soaked sunflower seeds,
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the lemon juice
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and the garlic,
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and we're using
onion power this time
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because onion has
a very strong taste
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and we want a very mild taste.
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Then we have the salt
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and we just gonna use
half the amount of water
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and to see the consistency...
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and then we blend.
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So I'm gonna use
the rest of the water.
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This is great.
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So this is for the sour cream.
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And so for the next recipe
we're gonna do Pico de Gallo.
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And for that recipe you need:
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Okay, now we're going to start
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with the chopped
diced up tomatoes
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and I like to use Roma tomatoes.
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You can use
whatever you have accessible
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but I really like Roma tomatoes
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because they have less
juice and they have more flavor.
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And the chopped onions
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and I'm using a
yellow onion today
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because they
have a milder taste.
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Cilantro,
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jalapeno and you
could not put jalapeno
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if you don't like the
hotness but I love spicy
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so I am
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always use a lot
jalapeno and also cayenne.
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That was the juice of one lime
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and then the sea salt.
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And you just mix,
very simple recipe,
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this is good with
the chips that I've made
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and you can also, also
put this in with avocado
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and a make
guacamole with Pico de Gallo.
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This is a great recipe.
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So now we're gonna assembly.
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And for the assembly you need:
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So we're gonna
start the assembly
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and here we have our tortillas.
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And if you remember from
first season I made this kale,
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avocado kale salad
and this is the recipe,
00:10:19.31\00:10:22.45
and it will be
posted on the site.
00:10:22.48\00:10:24.25
But what I'm gonna do is,
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I'm gonna add a
little Pico de Gallo to it
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for that little kick.
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So then we're gonna
take some of the kale salad.
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And put it in the
tortilla and roll it...
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and we're gonna
do a couple of them.
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And this satisfies
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that Latin flavor it has.
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So many good
nutrients in it and, you know,
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I call kale the new beef
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because it's loaded with iron
00:11:06.19\00:11:09.03
and it is so good for you.
00:11:09.06\00:11:14.04
So we're gonna do one more...
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and I'm getting
a little messy here
00:11:20.64\00:11:22.38
but that's okay.
00:11:22.41\00:11:24.18
Food is fun, right?
00:11:24.21\00:11:25.95
Okay, first we're
gonna put our cheese.
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And then,
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we're gonna put
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a couple of
dollops of sour cream.
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And we're gonna top it off
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with some Pico de Gallo.
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Wow, look at this,
isn't this beautiful?
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I can't wait to eat some.
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And there you have it,
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coconut kale enchiladas.
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This has been Evita
Tezeno with A Taste of Paradise,
00:12:18.47\00:12:22.14
and remember to live life fresh.
00:12:22.17\00:12:25.34
La Republica Dominicana,
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that is the Dominican Republic.
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Many times when
we think of that,
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we think of beautiful beaches
00:12:39.42\00:12:41.29
and just hanging out and
drinking water of course,
00:12:41.32\00:12:44.53
and some good
pineapple juice of course,
00:12:44.56\00:12:47.96
and you think of coconuts
and you think of vacation
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and all like that stuff,
but also you think of what?
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Good food and this
is very, very, very
00:12:54.20\00:12:57.41
vital to a good vacation.
00:12:57.44\00:12:58.77
And matter of fact, many
times people go on a vacation
00:12:58.81\00:13:01.28
and
unfortunately they eat so much
00:13:01.31\00:13:03.31
and they eat so good
that when they ere done,
00:13:03.35\00:13:05.15
they have to
take another vacation
00:13:05.18\00:13:06.51
from the vacation they just had.
00:13:06.55\00:13:08.12
Well, today what we're
gonna do is make sure that
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you have this vacation
in your house all the time.
00:13:10.25\00:13:13.05
But we're gonna make sure
you have with some good food,
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good healthy food not
with the extra ingredients
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that's causing
like major problems
00:13:17.89\00:13:19.79
but with the extra ingredients
00:13:19.83\00:13:21.16
that will actually
help you to feel better
00:13:21.20\00:13:23.26
and feel good as well.
00:13:23.30\00:13:25.10
So we're gonna take one of those
00:13:25.13\00:13:26.53
nice or two of
those nice recipes
00:13:26.57\00:13:29.77
that we find in
the Dominican Republic
00:13:29.80\00:13:32.27
and bring it back home
00:13:32.31\00:13:33.64
and, and a lot of times
when we think of these foods,
00:13:33.68\00:13:38.51
what is the key
item that you think of?
00:13:38.55\00:13:40.48
Of course, you think of
rice and you think of the fruits
00:13:40.52\00:13:42.92
and stuff like that,
00:13:42.95\00:13:44.29
but one of the key
ones is the Dominican beans.
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It's like everybody
know Dominican beans.
00:13:46.69\00:13:49.02
When I think of La República
00:13:49.06\00:13:51.89
and so that's one of the
things that we're gonna do,
00:13:51.93\00:13:54.46
it's really simple and easy,
00:13:54.50\00:13:56.36
and matter of fact, the reason
why we want to focus on beans
00:13:56.40\00:13:58.47
is because they
have so much fiber,
00:13:58.50\00:14:00.24
so many vitamins and nutrients
00:14:00.27\00:14:01.60
that it's actually
very necessary for us.
00:14:01.64\00:14:04.37
A lot of times
people avoid the beans,
00:14:04.41\00:14:06.47
they say they cause a
little bit too much problems,
00:14:06.51\00:14:08.81
you know, what
I'm talking about?
00:14:08.84\00:14:10.18
A little, they
would say flatulence
00:14:10.21\00:14:12.55
or some would say gas,
or some people say the wind,
00:14:12.58\00:14:15.22
blowing the wind, I'm
like, "Where is the flag,
00:14:15.25\00:14:17.19
what are you talking
about blowing the wind?"
00:14:17.22\00:14:18.55
But you know, I don't
want to get into that,
00:14:18.59\00:14:19.92
we're trying to cook here today.
00:14:19.95\00:14:21.66
But, so a lot of
people shy away from the beans
00:14:21.69\00:14:23.73
but we'll share with you
some simple tips and things
00:14:23.76\00:14:26.29
that you can do that
you can enjoy the beans.
00:14:26.33\00:14:28.80
You see beans are necessary,
00:14:28.83\00:14:30.17
it's actually a fundamental food
00:14:30.20\00:14:31.93
because of its
carbohydrate content,
00:14:31.97\00:14:34.24
it also has the fiber
to keep things moving,
00:14:34.27\00:14:36.71
carbohydrates to keep you full
over extended period of time.
00:14:36.74\00:14:39.91
I mean the thing is phenomenon.
00:14:39.94\00:14:41.28
There are so
many different types
00:14:41.31\00:14:42.64
and we think of kidney beans,
00:14:42.68\00:14:44.01
you think of pinto beans,
00:14:44.05\00:14:45.38
you think of black eye, oh,
00:14:45.41\00:14:47.02
black-eyes actually
are amazing for you, why?
00:14:47.05\00:14:50.42
Because they provide a good
amount of folic or folic acid
00:14:50.45\00:14:53.59
which is necessary for
proper brain functioning.
00:14:53.62\00:14:56.32
You think of some other
ones, pigeon peas and man,
00:14:56.36\00:14:58.76
I wish we can make this
one call Arroz con Gandules
00:14:58.79\00:15:01.63
which is rice and peas or
some would say peas and rice,
00:15:01.66\00:15:04.77
just depends which
island you're on of course.
00:15:04.80\00:15:07.17
And so there is so
many different options
00:15:07.20\00:15:09.87
that you can choose, but
we just want you to do is,
00:15:09.90\00:15:12.91
what we want you to do
is just choose one today
00:15:12.94\00:15:15.34
and so today we're gonna
take the red kidney beans.
00:15:15.38\00:15:17.41
I know they make that in
different islands as well
00:15:17.45\00:15:19.91
and we're gonna make
some Dominican beans.
00:15:19.95\00:15:22.32
But not with just, you can't
just eat beans by yourself.
00:15:22.35\00:15:25.05
One of the key
things that we had is the,
00:15:25.09\00:15:27.66
the plantain or some
would call it tostones
00:15:27.69\00:15:30.33
and in Panama
they say patacones.
00:15:30.36\00:15:33.60
And it's just like
so many different names.
00:15:33.63\00:15:35.10
What we know and
what I know it as
00:15:35.13\00:15:36.56
'cause I'm from the island,
00:15:36.60\00:15:37.93
I don't know if you know
this island is called Brooklyn,
00:15:37.97\00:15:39.63
I'm from that island,
00:15:39.67\00:15:41.20
we just call it
plantain, you know,
00:15:41.24\00:15:43.17
and so we're gonna
enjoy some of these things,
00:15:43.20\00:15:45.64
and a matter of fact
before, I even talk anymore,
00:15:45.67\00:15:48.58
let's get that first recipe.
00:15:48.61\00:15:49.94
We got to get
these beans roll in.
00:15:49.98\00:15:51.31
So we don't want run
out of time here today.
00:15:51.35\00:15:52.75
And it's the Dominican,
Blazin' Dominican beans,
00:15:52.78\00:15:56.12
all you need is:
00:15:56.15\00:15:57.49
Or you know,
just get some cilantro
00:16:18.81\00:16:21.11
and just cut it up
and just have a good time.
00:16:21.14\00:16:23.35
And it's really
simple how we're gonna do it,
00:16:23.38\00:16:25.18
we're just gonna put
all of these ingredients
00:16:25.21\00:16:26.82
in this saucepan here.
00:16:26.85\00:16:29.08
Let me make sure I'll
get this fire started.
00:16:29.12\00:16:31.12
All right, so we
get that rolling,
00:16:31.15\00:16:33.86
we're gonna put
these ingredients in here.
00:16:33.89\00:16:35.59
Well, people say, wait a second,
00:16:35.62\00:16:37.19
those beans that
you're putting in,
00:16:37.23\00:16:39.03
you haven't cooked them.
00:16:39.06\00:16:40.40
Well, look, yeah, I
was pressed for time,
00:16:40.43\00:16:44.27
of course it's always
good to get the dry beans
00:16:44.30\00:16:46.50
and stuff like that,
00:16:46.53\00:16:47.87
but if you just
have canned beans, oh,
00:16:47.90\00:16:49.44
what you need to do
is you just take it out,
00:16:49.47\00:16:51.14
rinse it down,
00:16:51.17\00:16:52.51
so you don't have all
that extra sodium and enjoy,
00:16:52.54\00:16:55.01
it's really simple and easy.
00:16:55.04\00:16:56.51
Of course, if
you had the dry ones,
00:16:56.54\00:16:58.98
that's good.
00:16:59.01\00:17:00.35
It's just that I
need to eat today,
00:17:00.38\00:17:02.25
you can wait till
tomorrow till it's finish.
00:17:02.28\00:17:03.95
And what happen is sometimes
00:17:03.99\00:17:05.62
people cook those dry
beans all at one time,
00:17:05.65\00:17:09.59
they don't change
the water or anything.
00:17:09.62\00:17:11.29
And so now as a
result they're wandering
00:17:11.33\00:17:15.83
why their stomachs
are bubbling, you know,
00:17:15.86\00:17:17.83
what I mean by bubbling, right?
00:17:17.87\00:17:19.63
So I would
encourage you, you know,
00:17:19.67\00:17:22.24
I always keep some canned beans
around just in case, you know,
00:17:22.27\00:17:26.37
uninvited friends, you
know, family and stuff,
00:17:26.41\00:17:28.48
they always want to
show up at your house
00:17:28.51\00:17:29.88
at the last minute.
00:17:29.91\00:17:32.41
You can go ahead
and have them over,
00:17:32.45\00:17:35.25
and you could dish up something
really nice, really nourishing.
00:17:35.28\00:17:38.49
Oh, I'm making a mess over here.
00:17:38.52\00:17:40.26
And very tasty so,
00:17:40.29\00:17:41.86
we're just gonna
pour that sauce in there,
00:17:41.89\00:17:44.23
get that rolling.
00:17:44.26\00:17:46.53
Matter of fact, and
let that cook there nicely,
00:17:46.56\00:17:50.60
and so you're gonna cook till
those beans are nice and soft.
00:17:50.63\00:17:54.30
And I'm gonna add
some more ingredients here,
00:17:54.34\00:17:56.37
that's why I want
to get this rolling.
00:17:56.40\00:17:57.81
Of course, this
is the kidney beans.
00:17:57.84\00:17:59.71
Kidney beans are
actually excellent
00:17:59.74\00:18:01.41
for the heart as well.
00:18:01.44\00:18:02.94
So make sure you get
some of that kidney beans.
00:18:02.98\00:18:05.68
I'm gonna put some salt in here.
00:18:05.71\00:18:08.35
All right, to add
some flavor there,
00:18:08.38\00:18:12.12
I'll pour a little bit more,
00:18:12.15\00:18:13.49
I just want to get
this rolling first.
00:18:13.52\00:18:14.99
And then we have our cilantro,
00:18:15.02\00:18:17.63
like you are not
going to have a good meal
00:18:17.66\00:18:19.66
without adding some cilantro.
00:18:19.69\00:18:22.10
So I'm gonna go ahead
and mix this up nicely,
00:18:22.13\00:18:25.70
have my fire on.
00:18:25.73\00:18:27.14
We're gonna let that
simmer there as well.
00:18:27.17\00:18:31.87
And what we're gonna do
just to make it really nice
00:18:31.91\00:18:34.64
and creamy and stuff like that,
00:18:34.68\00:18:37.05
we're gonna do the secret tip.
00:18:37.08\00:18:38.41
The secret tip is to go
ahead and blend some of it up.
00:18:38.45\00:18:42.05
And so I'm gonna get
to that here shortly,
00:18:42.08\00:18:43.89
so just make sure you
get all of the goodies.
00:18:43.92\00:18:46.55
We are in a recession,
00:18:46.59\00:18:47.92
we can't waste
anything these days.
00:18:47.96\00:18:49.82
People talk about people
starving in other countries,
00:18:49.86\00:18:51.99
people are starving here,
00:18:52.03\00:18:53.66
and so I don't want to
be one of those people.
00:18:53.70\00:18:55.86
So I'm gonna make sure
I use everything as well.
00:18:55.90\00:18:58.87
So I got my salt also,
00:18:58.90\00:19:01.80
and if you want to add
some other items of course,
00:19:01.84\00:19:04.54
you know, I may change
up the flavor little bit.
00:19:04.57\00:19:06.37
You can add
garlic, go ahead and do so.
00:19:06.41\00:19:09.44
If you want to
add some other herbs,
00:19:09.48\00:19:11.28
hey, enjoy yourself.
00:19:11.31\00:19:13.72
And do that.
00:19:13.75\00:19:15.08
I like to, what I like
to do especially with beans,
00:19:15.12\00:19:17.15
I like to make a big
bash like early in the week,
00:19:17.19\00:19:20.66
and the reason why I do that
00:19:20.69\00:19:22.22
because I cannot be like
cooking like this every day,
00:19:22.26\00:19:25.09
like literally, I'm pressed,
00:19:25.13\00:19:27.60
you're pressed,
we're all pressed.
00:19:27.63\00:19:28.96
So I like to make a big
part of beans early in a week
00:19:29.00\00:19:32.30
and then we'll do
different things with this.
00:19:32.33\00:19:34.14
So we'll actually
probably try that this season.
00:19:34.17\00:19:36.07
You may end up
seeing the Dominican beans
00:19:36.10\00:19:38.11
on another
recipe 'cause, you know,
00:19:38.14\00:19:39.94
we make a lot and
so like this time,
00:19:39.97\00:19:42.28
we'll have it
here with our plantain.
00:19:42.31\00:19:45.28
Maybe next time
we'll do another recipe,
00:19:45.31\00:19:47.98
maybe a wrap or
something of that nature.
00:19:48.02\00:19:49.98
And so this is one of
the keys to planning out
00:19:50.02\00:19:53.79
and living a healthy
lifestyle is making sure that
00:19:53.82\00:19:57.93
you make enough
and you use one recipe
00:19:57.96\00:20:00.50
and make different
recipes out of that one recipe.
00:20:00.53\00:20:03.23
So that's going
really nice there.
00:20:03.26\00:20:06.00
I have my blender ready to roll.
00:20:06.03\00:20:07.84
What I'm going to do now,
00:20:07.87\00:20:09.34
you don't want
to take all of it,
00:20:09.37\00:20:10.74
you just want
to take some of it,
00:20:10.77\00:20:12.51
just about a couple of spoonfuls
00:20:12.54\00:20:15.58
and let nobody know.
00:20:15.61\00:20:18.01
Just taking them out,
that's should be enough there,
00:20:18.05\00:20:22.92
and I'm gonna put this back.
00:20:22.95\00:20:24.55
I'm gonna put that on low heat.
00:20:24.59\00:20:28.06
Sometimes it
get so low, it goes.
00:20:28.09\00:20:30.23
And we get that back going.
00:20:30.26\00:20:32.69
All right, so I
get that on low heat
00:20:32.73\00:20:34.83
'cause I still want
this to simmer here.
00:20:34.86\00:20:36.70
Now it takes a
little bit longer,
00:20:36.73\00:20:38.30
I'm just speeding
up the process for us,
00:20:38.33\00:20:41.67
you can probably even
add a little bit of...
00:20:41.70\00:20:44.51
but I might just blend it now.
00:20:44.54\00:20:45.87
All right. Whoo, look at that.
00:20:59.65\00:21:03.39
If you do it for
good amount of time,
00:21:03.43\00:21:05.99
you add some more,
00:21:06.03\00:21:07.36
you can even make
yourself some nice bean dip.
00:21:07.40\00:21:13.64
So this is nice another recipe
00:21:13.67\00:21:16.07
that you can do is a
nice little bean dip,
00:21:16.10\00:21:18.67
you just blend
everything together
00:21:18.71\00:21:20.51
and you pour that back out.
00:21:20.54\00:21:22.84
It almost comes out
looking like refry beans there.
00:21:22.88\00:21:25.61
They're like, "I thought he
was in a Dominican Republic,
00:21:25.65\00:21:27.88
this is not Mexico.
00:21:27.92\00:21:29.28
And so but hey, you can probably
00:21:29.32\00:21:31.05
make some refry beans out of it.
00:21:31.09\00:21:32.45
And it's so funny because,
00:21:32.49\00:21:33.82
you go to so many
different cultures,
00:21:33.86\00:21:35.69
but at the end of the day
00:21:35.72\00:21:37.26
even though they all may
have like different foods,
00:21:37.29\00:21:39.89
they may call
it different names.
00:21:39.93\00:21:41.26
At the end of the day
00:21:41.30\00:21:42.63
the staples are
in general the same,
00:21:42.66\00:21:44.53
either beans,
cassava, red fruit, rice,
00:21:44.57\00:21:49.67
you know, all of these items.
00:21:49.70\00:21:51.14
So you go ahead and you,
00:21:51.17\00:21:53.07
you mix it up there nicely
and that's how you get it.
00:21:53.11\00:21:55.41
One person was
asking us the other day,
00:21:55.44\00:21:58.15
"How do you get your
beans to have such a rich gravy?
00:21:58.18\00:22:00.95
Do you add
cornstarch or do you add flour,
00:22:00.98\00:22:03.55
different items?"
00:22:03.59\00:22:04.92
No, ma'am, all you got
to do is just blend it up
00:22:04.95\00:22:06.72
and you would and get
that same consistency there.
00:22:06.76\00:22:09.52
So that's what you do.
00:22:09.56\00:22:10.89
I'm gonna go
ahead and let that cook
00:22:10.93\00:22:12.33
just a little bit longer there.
00:22:12.36\00:22:15.40
But I need to get
rolling on the next one.
00:22:15.43\00:22:18.13
We got to make some
plantain, some plantain
00:22:18.17\00:22:20.77
or a.k.a. tostones or patcone,
00:22:20.80\00:22:25.24
or something of that nature.
00:22:25.27\00:22:27.21
We're gonna get that rolling
00:22:27.24\00:22:28.58
and it's real
simple how we could do it.
00:22:28.61\00:22:30.35
Now in this town
that I'm at, you know,
00:22:30.38\00:22:33.35
normally you will have
the green ones or whatever,
00:22:33.38\00:22:35.55
but it's like
anything that was green,
00:22:35.58\00:22:37.75
it like disappeared
00:22:37.79\00:22:39.12
and we ended up
with these yellow ones
00:22:39.15\00:22:40.49
and these are a
little, they will say,
00:22:40.52\00:22:41.86
maduro like it's not older
00:22:41.89\00:22:45.43
but it's like
ripe, is really ripe,
00:22:45.46\00:22:47.23
and so we would take a
plantain as you see here.
00:22:47.26\00:22:49.83
We just open it just like this.
00:22:49.86\00:22:51.50
And matter of fact,
00:22:51.53\00:22:52.87
bananas and
plantain are amazing.
00:22:52.90\00:22:54.77
Did you know after apples,
00:22:54.80\00:22:56.97
bananas and these items
are the most used fruit.
00:22:57.01\00:23:01.58
And one person said,
00:23:01.61\00:23:02.94
is because it comes
with his own wrapping,
00:23:02.98\00:23:04.58
you know, what I mean.
00:23:04.61\00:23:05.95
Own hygienic wrapping like this,
00:23:05.98\00:23:07.32
no other one and
it's so easy to use,
00:23:07.35\00:23:09.28
it said, it's like almost
00:23:09.32\00:23:10.65
in every continent
you'll see some form of banana.
00:23:10.69\00:23:13.69
So easy to get
rolling. So we have this here.
00:23:13.72\00:23:18.23
What you do to
make some 'cause we,
00:23:18.26\00:23:21.33
this is gonna go along
with our Dominican beans, right?
00:23:21.36\00:23:24.23
You'd just take that and
you'd just cut it up here.
00:23:24.27\00:23:26.63
I already have
some that has been done.
00:23:26.67\00:23:28.60
You cut it up
just like how you're,
00:23:28.64\00:23:31.17
let's say you're
making cereal or something.
00:23:31.21\00:23:32.94
So this is the one
that I've already done,
00:23:32.97\00:23:34.88
I'm gonna push that to the side.
00:23:34.91\00:23:36.71
You just cut it just nice
and thick and you'd take that,
00:23:36.75\00:23:40.12
you put that in the oven, I
don't know 300 or something,
00:23:40.15\00:23:44.39
not too long,
00:23:44.42\00:23:45.75
just till it gets a little brown
00:23:45.79\00:23:47.12
and then you would
put some oil over it
00:23:47.16\00:23:51.29
like coconut oil or something
00:23:51.33\00:23:53.06
and actually
while I'm doing that,
00:23:53.09\00:23:54.53
let me just
show you this recipe,
00:23:54.56\00:23:55.90
all you need is:
00:23:55.93\00:23:57.27
Like literally that was like
the easiest thing around town,
00:24:07.18\00:24:11.08
like anybody can
make this themselves.
00:24:11.11\00:24:13.42
And so you take that,
and you stick that in a oven.
00:24:13.45\00:24:16.18
You see many times when
we make like banana or sweet,
00:24:16.22\00:24:20.49
banana or something,
00:24:20.52\00:24:21.86
we usually take
that and then we fry it,
00:24:21.89\00:24:24.06
all right?
00:24:24.09\00:24:25.43
This is what we
don't want to do,
00:24:25.46\00:24:26.80
you see 'cause
when your fry items,
00:24:26.83\00:24:28.20
you're directly like
throwing on excess fact
00:24:28.23\00:24:31.57
that is totally unnecessary.
00:24:31.60\00:24:33.57
Then you notice, you
started adding on blessings,
00:24:33.60\00:24:35.44
you're like, "I've
been eating healthy food,
00:24:35.47\00:24:37.01
why am I over blessed?"
00:24:37.04\00:24:38.47
Is because you
throwing on too much oil.
00:24:38.51\00:24:40.84
Can we use a little bit of oil?
00:24:40.88\00:24:42.71
Yes, but let us
remember real quick,
00:24:42.74\00:24:44.91
that oil is 100%, what?
00:24:44.95\00:24:47.92
Fat.
00:24:47.95\00:24:49.28
So the more you
use, the more you add on,
00:24:49.32\00:24:51.35
is that simple?
00:24:51.39\00:24:52.72
So can you use it to cook with?
00:24:52.75\00:24:54.09
Yes, yes, a little
bit here and there,
00:24:54.12\00:24:55.46
but when you fry it,
00:24:55.49\00:24:56.83
it makes things very tasty,
I'm not even gonna lie to you,
00:24:56.86\00:24:58.69
don't let nobody
come and tell you,
00:24:58.73\00:25:00.16
oh, fried food is
bad, it doesn't taste good.
00:25:00.20\00:25:02.50
They don't know what
they're talking about
00:25:02.53\00:25:03.87
or they never even
try some fried food.
00:25:03.90\00:25:05.77
Fried food tastes good
00:25:05.80\00:25:07.27
but at the same
time is dangerous.
00:25:07.30\00:25:09.14
As you know when
you use excess items,
00:25:09.17\00:25:10.94
frying item or
frying foods, you know,
00:25:10.97\00:25:13.31
it shows that it
can even promote cancer,
00:25:13.34\00:25:15.64
it throws on extra blessings
00:25:15.68\00:25:17.81
and so it is and
there's so many things involved
00:25:17.85\00:25:19.78
and you wonder why
sometimes the face is just like
00:25:19.81\00:25:21.95
breaking out is
00:25:21.98\00:25:23.32
because all of
these oils and fat,
00:25:23.35\00:25:24.95
the body is like too much.
00:25:24.99\00:25:26.52
So I got to get it
out one way or another,
00:25:26.55\00:25:28.46
and lot of times it
just comes out on your skin.
00:25:28.49\00:25:30.43
And so if you
want good, beautiful,
00:25:30.46\00:25:31.79
healthy skin as well,
00:25:31.83\00:25:33.16
just cut back on
your use of fried foods.
00:25:33.19\00:25:35.50
So what we're gonna do
is we're not gonna fry,
00:25:35.53\00:25:37.67
we're gonna go actually bake it.
00:25:37.70\00:25:39.23
And so normally
we will go ahead and,
00:25:39.27\00:25:42.14
and put that in there
00:25:42.17\00:25:43.51
and then when it
comes out real quick,
00:25:43.54\00:25:45.17
when it comes out real quick,
00:25:45.21\00:25:46.54
then it looks a little
bit like this here, all right.
00:25:46.57\00:25:50.38
This is as we see our plantain.
00:25:50.41\00:25:52.75
See it, little bit
brown and what we have to do,
00:25:52.78\00:25:56.45
we're not done
with this yet, okay.
00:25:56.48\00:25:58.69
We have to take this now
and we're going to crush it.
00:25:58.72\00:26:02.22
So you can take a
little top or watch this?
00:26:02.26\00:26:05.99
Let's see what I have
here. I have a little spatula.
00:26:06.03\00:26:09.20
So you take it and you
just crush it just like that,
00:26:09.23\00:26:11.53
just press it down.
00:26:11.57\00:26:13.10
Everybody's getting
slippery up in here.
00:26:13.13\00:26:15.24
So you just
crush it, put it down,
00:26:15.27\00:26:17.91
as you see I'm making a mess.
00:26:17.94\00:26:19.34
But hey, have a good time.
00:26:19.37\00:26:21.28
Matter of fact, this
spatula is not working,
00:26:21.31\00:26:22.84
don't tell
anybody, you're at home.
00:26:22.88\00:26:24.81
I know you'll be
taking shortcuts at home,
00:26:24.85\00:26:26.65
just crush that thing,
don't worry my hands are clean
00:26:26.68\00:26:28.98
and I'm gonna eat this myself.
00:26:29.02\00:26:30.69
And so you just
press it down there.
00:26:30.72\00:26:33.15
Look at this, this is a handful
and you have your plantain.
00:26:33.19\00:26:39.23
But now you take this
00:26:39.26\00:26:40.60
and then you put
this back in the oven.
00:26:40.63\00:26:43.50
Wait a second.
00:26:43.53\00:26:45.37
But you got to
sprinkle it with what?
00:26:45.40\00:26:47.20
A little bit of salt.
00:26:47.24\00:26:48.57
So sprinkle that little
salt over that on the top.
00:26:48.60\00:26:50.91
Some people they say,
00:26:50.94\00:26:52.27
well, I don't
wanted it that way,
00:26:52.31\00:26:53.64
they wanted to
do it the long way,
00:26:53.68\00:26:55.44
you know, what I mean,
00:26:55.48\00:26:56.81
you can cut it the long
way and bake it the same way.
00:26:56.85\00:26:58.48
Coconut oil actually,
00:26:58.51\00:26:59.85
you can use
either that or olive oil,
00:26:59.88\00:27:01.52
I will recommend,
hey, try the coconut oil
00:27:01.55\00:27:03.49
'cause it adds a
extra little flavor.
00:27:03.52\00:27:05.29
So normally you'll take
that, you get that going.
00:27:05.32\00:27:08.86
Let me turn off my
Dominican beans here.
00:27:08.89\00:27:12.39
Okay, make sure
this is all lined up,
00:27:12.43\00:27:15.40
but I have some
that's already done.
00:27:15.43\00:27:17.70
And I'm getting
hungry, I don't know about you.
00:27:17.73\00:27:20.74
And then when it's done,
00:27:20.77\00:27:23.14
this is what our finished
product should look like,
00:27:23.17\00:27:25.27
this is our
tostones right there, okay.
00:27:25.31\00:27:30.98
And we also have
our Dominican beans,
00:27:31.01\00:27:34.55
really simple, really easy
00:27:34.58\00:27:36.08
and you can even
like take one here,
00:27:36.12\00:27:38.55
you can dip it in.
00:27:38.59\00:27:41.62
Yeah, be quite up here.
00:27:41.66\00:27:43.06
And while nobody is looking,
you can try some as well.
00:27:43.09\00:27:46.09
So I'm gonna go
ahead and try some.
00:27:46.13\00:27:47.93
I don't know about you
00:27:47.96\00:27:49.30
or I hope you
got down the recipe
00:27:49.33\00:27:50.67
because this is
about to be over,
00:27:50.70\00:27:52.50
and I am going
to go ahead and eat.
00:27:52.53\00:27:54.87
So enjoy yourself,
cover me to La Republica,
00:27:54.90\00:27:57.47
the Dominican beans.
00:27:57.51\00:27:58.84
Take care.
00:27:58.87\00:28:00.21