Have you ever wonder exactly
how to prepare healthy food
00:00:01.36\00:00:04.27
that actually taste good?
00:00:04.30\00:00:06.07
Well, stay tuned
while Evita Tezano
00:00:06.10\00:00:08.00
and yours truly Nyse Collins
show you just how to do it
00:00:08.04\00:00:10.97
and give you something
better, A Taste of Paradise.
00:00:11.01\00:00:14.18
Welcome to A Taste of Paradise.
My name is Evita Tezano.
00:00:32.03\00:00:36.67
And of course, again,
00:00:36.70\00:00:38.13
I must say that one of my
favorite foods is ravioli.
00:00:38.17\00:00:43.14
I love ravioli.
00:00:43.17\00:00:45.51
And when I start contemplating
eating more raw in my diet,
00:00:45.54\00:00:49.34
I said how can I
still experience the flavor
00:00:49.38\00:00:54.22
of ravioli, the
dish, and still eat raw?
00:00:54.25\00:00:59.19
So I found a
fabulous recipe using beetroot
00:00:59.22\00:01:03.12
that I'm going to
share with you guys today.
00:01:03.16\00:01:06.03
So the recipe for
the beetroot ravioli are:
00:01:06.06\00:01:10.13
So what I'm going to do
is I'm going to show you
00:01:22.94\00:01:25.25
how to make the
shells for the ravioli.
00:01:25.28\00:01:29.08
And this is a mandolin,
and this is a wonderful tool,
00:01:29.12\00:01:33.19
and they have different
shapes and sizes of mandolins,
00:01:33.22\00:01:36.86
and this is the medium grade
but they have a cheaper version
00:01:36.89\00:01:41.63
and then they have a
real most expensive version.
00:01:41.66\00:01:44.43
So you want to make
sure that it's on the,
00:01:44.47\00:01:48.10
one eighth blade.
00:01:48.14\00:01:52.51
So you want a really thin slice.
00:01:52.54\00:01:55.11
So you're just going to
take it and go back and forth.
00:01:55.14\00:01:57.91
Make sure that your
fingers are off the way.
00:01:57.95\00:02:00.25
And you get these
uniform wonderful slices.
00:02:03.18\00:02:06.89
Then you're going
to take these slices
00:02:06.92\00:02:08.82
and you're going to
put it in the olive oil,
00:02:08.86\00:02:11.36
the lemon juice and the salt,
00:02:11.39\00:02:13.40
and you're going to
marinate it overnight.
00:02:13.43\00:02:15.83
And what happens is
they get very tender
00:02:15.86\00:02:21.84
that you can eat
them and chew them
00:02:21.87\00:02:24.41
without the crunch
00:02:24.44\00:02:25.87
and then we're
going to stuff them
00:02:25.91\00:02:27.68
with the ricotta cheese
which is our next recipe.
00:02:27.71\00:02:31.68
For the vegan ricotta
cashew cheese, you need:
00:02:31.71\00:02:34.88
Okay, for the ricotta cheese,
we have the soaked cashews,
00:02:57.71\00:03:01.24
and remember, we soak our nuts
00:03:01.28\00:03:02.88
because of the
enzyme inhibitors.
00:03:02.91\00:03:06.45
And also it makes it
creamy, we have our salt,
00:03:06.48\00:03:11.69
we have our yeast
flakes, nutritional yeast
00:03:11.72\00:03:15.66
and then we
have our lemon juice,
00:03:15.69\00:03:18.59
and we're going to process it.
00:03:18.63\00:03:20.60
And we're looking
for a creamy texture
00:03:30.67\00:03:35.81
and we've achieved that
00:03:35.84\00:03:37.18
by then putting
in a little water.
00:03:37.21\00:03:40.78
So then we're
going to take our spinach
00:03:59.63\00:04:04.31
and we're going to chop it up.
00:04:04.34\00:04:07.61
And I really try to eat at least
00:04:07.64\00:04:13.35
a pound of greens a day.
00:04:13.38\00:04:15.15
And you're asking how can I
eat a pound of greens a day?
00:04:15.18\00:04:19.09
By kind of
sneaking it in your food
00:04:19.12\00:04:20.99
in different recipes.
00:04:21.02\00:04:23.09
You could put spinach
and kale, Swiss chard,
00:04:23.12\00:04:28.53
you also can mix
smoothies and also juice it.
00:04:28.56\00:04:33.17
So we're going
to take this spinach
00:04:33.20\00:04:37.17
and then the red bell peppers,
00:04:37.21\00:04:41.74
and then we're going to take
00:04:41.78\00:04:44.11
a little olive oil and salt,
00:04:44.15\00:04:50.79
and we're going to
kind of massage it.
00:04:50.82\00:04:56.73
So it wilts down a little bit.
00:04:56.76\00:04:59.09
And then we take
our ricotta cheese
00:05:08.70\00:05:11.87
and mix it in and this is
our filling for our ravioli.
00:05:11.91\00:05:17.51
And then we're
ready for the assembly.
00:05:21.62\00:05:25.35
So I'm gonna put the remainder
of the ricotta cheese in
00:05:25.39\00:05:29.86
and mix it up.
00:05:29.89\00:05:32.96
And I remember when I
first did this recipe,
00:05:32.99\00:05:37.63
I took it over to
some friend's house
00:05:37.67\00:05:39.63
and they have a
daughter and she ate,
00:05:39.67\00:05:46.01
I know she ate
about 20 of these,
00:05:46.04\00:05:48.14
she just loved them.
00:05:48.18\00:05:51.11
So I am going to clear up
00:05:51.15\00:05:52.75
and get ready to
assemble the beets ravioli.
00:05:52.78\00:05:57.39
Now, if you've see
my previous episodes,
00:06:02.06\00:06:06.56
I've made the marinara sauce,
00:06:06.59\00:06:08.73
and so this is the
recipe for the marinara sauce,
00:06:08.76\00:06:12.67
and it has sun dried
tomatoes, Roma tomatoes,
00:06:12.70\00:06:18.01
fresh herbs, olive
oil, and salt and garlic.
00:06:18.04\00:06:21.84
So what we're going to do,
we're going to start off...
00:06:27.58\00:06:30.49
with putting a
little of the marinara sauce
00:06:35.16\00:06:38.56
down first, like so.
00:06:38.59\00:06:43.33
And then taking
one of the beets,
00:06:46.47\00:06:50.41
sliced beets and putting a
little bit of the ricotta in
00:06:50.44\00:06:56.14
and then make it
almost like a sandwich.
00:06:56.18\00:06:59.51
And you continue
doing that not a whole lot,
00:07:02.32\00:07:05.89
so you won't be
able to sandwiching,
00:07:05.92\00:07:08.92
you don't want it
oozing out on the sides,
00:07:08.96\00:07:12.33
but you just want a little
bit of the ricotta inside.
00:07:12.36\00:07:15.70
Being a visual artist as well,
00:07:20.77\00:07:24.01
we are taught
that you work in three,
00:07:24.04\00:07:26.41
so we're going to put
three of the beet roots down,
00:07:26.44\00:07:33.11
and then we're going to
take a little more of the sauce,
00:07:33.15\00:07:39.45
place it over and then
a little of the ricotta.
00:07:39.49\00:07:43.83
Put on top.
00:07:46.19\00:07:47.53
And there you have it.
00:07:53.77\00:07:55.97
This is beet ravioli
fit for a king or a queen.
00:07:56.00\00:08:00.38
This is Evita Tezano
with A Taste of Paradise,
00:08:00.41\00:08:03.75
and remember to live life fresh.
00:08:03.78\00:08:06.95
No messing, just dressing,
that's what I'm talking about.
00:08:15.32\00:08:18.63
I'm tired on messing around
with all these other dressings.
00:08:18.66\00:08:21.26
We're going to make
one that is phenomenal.
00:08:21.30\00:08:23.70
I mean, it's just awesome
'cause a lot of times people,
00:08:23.73\00:08:27.64
when they get into like
dressings and stuff like that,
00:08:27.67\00:08:29.97
you know, those are
the things that give you,
00:08:30.01\00:08:31.34
like the extra
little kick on your salad
00:08:31.37\00:08:33.64
or with your
veggies or different items
00:08:33.68\00:08:36.04
and you get that kick,
00:08:36.08\00:08:37.41
but at the same time
you get kickback, why?
00:08:37.45\00:08:39.71
Because a lot of times we
end up with these dressings
00:08:39.75\00:08:42.08
that causes like major problems.
00:08:42.12\00:08:44.45
You know, what
I'm talking about.
00:08:44.49\00:08:45.82
You know, some of our dressings
are loaded with oil and stuff
00:08:45.85\00:08:47.72
which adds on extra blessing.
00:08:47.76\00:08:49.09
You know what I mean?
00:08:49.12\00:08:50.46
We never say
anybody is fat or skinny,
00:08:50.49\00:08:51.83
some are just over blessed
and some are under blessed.
00:08:51.86\00:08:54.46
So by using some
of these dressings
00:08:54.50\00:08:56.50
that you find out there,
00:08:56.53\00:08:57.87
you find that because
they have such a high,
00:08:57.90\00:09:00.34
you know, their base is oil.
00:09:00.37\00:09:02.30
Let us remember
that oil is 100% fat.
00:09:02.34\00:09:05.87
I know people who
eat good food and stuff
00:09:05.91\00:09:07.81
but that one dressing
has so much calories in it,
00:09:07.84\00:09:11.15
that all of the good
food that they just ate
00:09:11.18\00:09:13.18
it's like negated,
you know what I mean?
00:09:13.21\00:09:15.08
Or people who are
exercising all the time,
00:09:15.12\00:09:16.95
but then they have
this big huge salad,
00:09:16.99\00:09:18.49
but what do they douse it with?
00:09:18.52\00:09:20.26
They douse it
with a ton of dressing.
00:09:20.29\00:09:22.06
So the oil is causing out people
00:09:22.09\00:09:23.73
to add on extra blessings,
and what are some other things?
00:09:23.76\00:09:28.26
Sometimes they have so many
ingredients in these dressings,
00:09:28.30\00:09:31.27
you end up, some people
have fish up in their dressing.
00:09:31.30\00:09:33.70
You know, I'm talking
about those anchovies.
00:09:33.74\00:09:35.70
And so, there's so many things,
00:09:35.74\00:09:37.71
one in
particular is the vinegar.
00:09:37.74\00:09:39.14
We talked about
this over and over,
00:09:39.17\00:09:40.51
y'all gonna be like,
00:09:40.54\00:09:41.88
"Nyse, I'm tired of
hearing about that vinegar,
00:09:41.91\00:09:43.35
you already said.
00:09:43.38\00:09:44.71
It's only good
for cleaning outside,
00:09:44.75\00:09:46.72
not cleaning inside."
00:09:46.75\00:09:48.28
And so that is another thing
that ends up in our dressings.
00:09:48.32\00:09:51.02
So today we want to look at
00:09:51.05\00:09:52.39
how we can make a
really good dressing,
00:09:52.42\00:09:54.66
I call it the
terrific tahini dressing.
00:09:54.69\00:09:56.73
You'll see that
here a little bit short,
00:09:56.76\00:09:58.53
a little bit later here.
00:09:58.56\00:10:00.20
But we're going to look at that
00:10:00.23\00:10:01.56
and we gonna look
at the positives of it
00:10:01.60\00:10:03.13
and what is
actually doing for us.
00:10:03.16\00:10:04.97
So now we can add
dressings to our food
00:10:05.00\00:10:06.97
that actually tastes
good and is good for us.
00:10:07.00\00:10:10.04
But I don't just want to
make a dressing for us today,
00:10:10.07\00:10:12.81
I want to probably
have something to dip it in,
00:10:12.84\00:10:14.84
you know, some
veggies and different items.
00:10:14.88\00:10:18.28
And I was just looking
00:10:18.31\00:10:19.81
as I was shopping
at the supermarket
00:10:19.85\00:10:21.18
the other day and of course,
00:10:21.22\00:10:22.88
you all know what I
think is the king of all,
00:10:22.92\00:10:25.35
king of all veggies.
00:10:25.39\00:10:27.52
I consider the artichoke.
00:10:27.56\00:10:30.23
Yes, yes, here it is.
Y'all tired of seeing this.
00:10:30.26\00:10:32.59
Y'all like, I'm
tired of artichoke.
00:10:32.63\00:10:34.26
We already got the point, Nyse.
00:10:34.30\00:10:35.93
We understand it's the
king of veggies no more."
00:10:35.96\00:10:38.77
But actually some
people have been emailing me
00:10:38.80\00:10:41.10
and calling me and they're like,
00:10:41.14\00:10:42.47
how do you prepare?
00:10:42.50\00:10:43.84
Sort of first season,
00:10:43.87\00:10:45.21
I will share with
people how they can roast it.
00:10:45.24\00:10:46.57
The second time I showed you
00:10:46.61\00:10:47.94
how you can make
a recipe out of it,
00:10:47.98\00:10:49.94
like a soup or with rice
or something of that nature.
00:10:49.98\00:10:53.01
Today, I'm going to show you
the easiest way to make this.
00:10:53.05\00:10:56.58
This thing is
like such a breeze.
00:10:56.62\00:10:58.72
And matter of fact,
it's not even a recipe,
00:10:58.75\00:11:00.49
that's how easy it is to make.
00:11:00.52\00:11:01.86
So I'm going to show you that,
00:11:01.89\00:11:03.22
but I wanted to show you also
00:11:03.26\00:11:04.99
how it is related to
other veggies and fruits.
00:11:05.03\00:11:07.76
We know that this is good
00:11:07.80\00:11:09.13
for like almost
every organ of the body.
00:11:09.16\00:11:10.93
So throughout you are
going to see a program
00:11:10.97\00:11:12.73
where we'll institute and
show you how to make nopal.
00:11:12.77\00:11:15.97
Okay, this is nopal, as you
see I've been digging in it.
00:11:16.00\00:11:19.17
I've been cutting
off the thorns and stuff.
00:11:19.21\00:11:20.78
This is nopal,
00:11:20.81\00:11:22.14
one of the highest sources
of fiber there in veggies.
00:11:22.18\00:11:27.08
This thing is amazing.
00:11:27.12\00:11:28.55
It's very good for
people who have diabetes.
00:11:28.58\00:11:31.15
It has been shown,
the studies has been shown
00:11:31.19\00:11:32.89
that those who eat this
nopal or make a salad out of it,
00:11:32.92\00:11:36.73
you know, we'll do
some more recipes with this,
00:11:36.76\00:11:38.89
those who eat it
and have diabetes,
00:11:38.93\00:11:40.93
it has been shown to
decrease your blood sugars
00:11:40.96\00:11:43.23
by almost 17 to 40%.
00:11:43.26\00:11:45.67
So if somebody's blood sugars
is like at, let's say 200,
00:11:45.70\00:11:50.51
okay, and it decreases it by 20%
00:11:50.54\00:11:53.88
then that means
your number could drop
00:11:53.91\00:11:55.38
all the way down to like a 160.
00:11:55.41\00:11:57.48
So I say this one here
is dangerously good for you.
00:11:57.51\00:12:00.38
It is a cactus, okay,
but not that kind of danger.
00:12:00.42\00:12:03.45
It's dangerous because,
00:12:03.49\00:12:04.82
sometimes they may
pull your sugar down
00:12:04.85\00:12:06.19
if you're not checking every day
00:12:06.22\00:12:07.92
and you don't
know where you're at
00:12:07.96\00:12:09.29
with your
medication it may go too low.
00:12:09.32\00:12:11.16
So let your doctor
know some of the things
00:12:11.19\00:12:12.86
that you are doing here as well,
00:12:12.89\00:12:14.80
but one of the things
that we're going to do,
00:12:14.83\00:12:16.56
also I call this, I call
these the three helpful friends.
00:12:16.60\00:12:20.24
You know what I mean?
00:12:20.27\00:12:21.60
You remember Daniel
and three Hebrew boys?
00:12:21.64\00:12:23.14
So I'm gonna call these
the three Hebrew veggies
00:12:23.17\00:12:25.44
if that makes any sense.
00:12:25.47\00:12:26.81
We got artichoke, we got
nopal and our last one here,
00:12:26.84\00:12:30.51
asparagus.
00:12:30.55\00:12:31.88
Asparagus, have
you ever noticed,
00:12:31.91\00:12:33.62
look closely here at them,
00:12:33.65\00:12:35.48
all of them have like little
spikes and crowns at the top,
00:12:35.52\00:12:38.65
even the asparagus.
00:12:38.69\00:12:40.49
These are veggies you
want to keep in your house.
00:12:40.52\00:12:43.63
Do not play around.
00:12:43.66\00:12:45.13
Make sure you buy
them and use them.
00:12:45.16\00:12:47.06
Asparagus is phenomenal for you.
00:12:47.10\00:12:50.37
The nopal we found is
dangerously good for you
00:12:50.40\00:12:53.17
and, you know, my best favorite
is the king of all veggies.
00:12:53.20\00:12:56.07
And a matter of
fact, I'm gonna show you
00:12:56.10\00:12:57.44
how to do just
dish this up real quick.
00:12:57.47\00:12:59.17
We don't even need a
recipe for it, literally.
00:12:59.21\00:13:01.91
All you need is
like a little pot,
00:13:01.94\00:13:03.61
a knife because people
say, "Oh, it's too complicated,
00:13:03.65\00:13:06.68
I don't know what to do.
00:13:06.72\00:13:08.05
Should I remove, you
know, the stems of it?"
00:13:08.08\00:13:11.55
And a matter of fact you can.
00:13:11.59\00:13:12.92
You can just remove
a couple of those items
00:13:12.95\00:13:14.52
and this is just the artichoke.
00:13:14.56\00:13:15.89
So you don't, you could
just jot this down yourself.
00:13:15.92\00:13:19.19
You just remove
the outside of it.
00:13:19.23\00:13:22.10
Okay, so we are moving
that and just a couple, okay,
00:13:22.13\00:13:26.23
not too much because this is
where the money is, all right.
00:13:26.27\00:13:29.64
And then you take that,
you put that on a cutting board
00:13:29.67\00:13:32.37
and all you need to do
is cut off the crown, okay.
00:13:32.41\00:13:34.91
All we're going to
do is cut off the what?
00:13:34.94\00:13:36.75
The crown and here it
is, as simple as that.
00:13:36.78\00:13:39.11
Make sure you have a
really good sharp knife.
00:13:39.15\00:13:42.48
Cut off the crown as you see.
00:13:42.52\00:13:44.75
I even have some
water boiling over here.
00:13:44.79\00:13:47.86
Cut off the crown.
00:13:47.89\00:13:49.22
Look how beautiful that is there
00:13:49.26\00:13:51.73
as well they got
the different colors,
00:13:51.76\00:13:53.93
also you all can see that.
00:13:53.96\00:13:55.73
Man, this thing is good.
00:13:55.76\00:13:57.10
We're going to get to the heart
of the situation in a minute.
00:13:57.13\00:13:59.97
Then what you do is you cut off,
00:14:00.00\00:14:01.70
bring that there and cut off
just a little bit of the stem,
00:14:01.74\00:14:04.51
but now people
always ask what do I do?
00:14:04.54\00:14:07.11
Do I throw all
of this stuff away?
00:14:07.14\00:14:09.14
This is good stuff here, okay.
00:14:09.18\00:14:11.01
So we don't throw this away.
00:14:11.05\00:14:12.68
I'm going to show
you what you need to do.
00:14:12.71\00:14:14.05
All you do, and matter of fact,
I made that one for you all.
00:14:14.08\00:14:17.55
I'm going to do
this one more time.
00:14:17.59\00:14:19.85
One more time so I
have nobody ever say,
00:14:19.89\00:14:22.12
I don't know how to make it.
00:14:22.16\00:14:23.49
Okay, let me just turn
down the stove a little bit.
00:14:23.53\00:14:26.56
All right, there we go.
00:14:26.59\00:14:28.80
All right. I'm
going to turn that down.
00:14:28.83\00:14:31.20
I have my water boiling there.
00:14:31.23\00:14:33.03
I'm going to do
it one more time.
00:14:33.07\00:14:34.40
So you remove just a couple,
just a couple of the outside.
00:14:34.44\00:14:39.31
Then what are we
going to do again?
00:14:39.34\00:14:40.68
We're going to cut the crown.
00:14:40.71\00:14:42.04
So I make it two because
the first one is for you,
00:14:42.08\00:14:44.18
the second one is to me.
00:14:44.21\00:14:45.91
All right.
00:14:45.95\00:14:47.58
Cut that off again,
you get just a little bit.
00:14:47.62\00:14:49.92
You only want to cut
off about a inch or so.
00:14:49.95\00:14:52.19
You'll see that they're just
a little bit and you see that.
00:14:52.22\00:14:54.79
So now we have our two,
00:14:54.82\00:14:56.22
only one thing I'm
missing is I'm finished
00:14:56.26\00:14:58.09
cutting of this
stem, you cut off the stem.
00:14:58.13\00:15:00.73
Just not too much though,
only a little part if you can.
00:15:00.76\00:15:03.80
Take a quick look at that.
00:15:03.83\00:15:05.70
All right, not too much.
All of this stuff is good.
00:15:05.73\00:15:08.20
This is where all
vitamins and minerals comes in.
00:15:08.24\00:15:12.31
And now you
take this, all right.
00:15:12.34\00:15:14.01
So follow me over to a
nice pot of boiling water.
00:15:14.04\00:15:18.18
We're going to take that
00:15:18.21\00:15:19.55
and we've got to put the
face down just like that.
00:15:19.58\00:15:22.22
Let me see if I get my fryer on.
00:15:22.25\00:15:24.72
All right,
00:15:24.75\00:15:26.82
like this thing is so
simple, anybody can do it,
00:15:26.86\00:15:29.76
but don't stop there, hold
it, keep an eye on that pot,
00:15:29.79\00:15:32.86
you know, why?
00:15:32.89\00:15:34.23
Everybody else
is coming in here.
00:15:34.26\00:15:35.73
So I'm going to put
the rest of those in there
00:15:35.76\00:15:37.80
because they're all good.
00:15:37.83\00:15:39.17
Of course, make sure
that with your artichoke,
00:15:39.20\00:15:40.94
you wash it
properly before you do this.
00:15:40.97\00:15:43.61
You put that all in there,
00:15:43.64\00:15:44.97
you let that boil
but I need some salt.
00:15:45.01\00:15:48.44
Take a little bit of salt.
00:15:48.48\00:15:50.85
Put a little bit
of salt in there.
00:15:50.88\00:15:52.61
Oops, get that rolling.
00:15:52.65\00:15:54.18
Okay, then we're going
to take a little lemon,
00:15:54.22\00:15:56.48
we gonna take the
lemon, don't worry,
00:15:56.52\00:15:58.02
it's not another recipe.
00:15:58.05\00:15:59.62
This is so simple.
00:15:59.65\00:16:01.42
All right, and we're going
to squeeze a little bit of that
00:16:01.46\00:16:04.99
if I could get any out of here.
00:16:05.03\00:16:07.46
Just a little bit of
lemon juice, done deal.
00:16:07.50\00:16:10.83
Then we're going to cover that
00:16:10.87\00:16:12.20
and we're going to
let that cook there
00:16:12.23\00:16:13.90
for about five to ten minutes.
00:16:13.94\00:16:15.50
All right, it's so easy,
00:16:15.54\00:16:17.54
we didn't even put
up a recipe for that.
00:16:17.57\00:16:21.11
Any questions? Good.
00:16:21.14\00:16:22.84
If not, we're
going to continue here.
00:16:22.88\00:16:24.21
So that was that.
00:16:24.25\00:16:25.58
That's going to be
ready before we even done yet.
00:16:25.61\00:16:27.08
Now we're going to get to
our favorite, our favorite.
00:16:27.12\00:16:29.42
What is it called?
00:16:29.45\00:16:30.79
"The Terrific Tahini" and
check out this recipe here.
00:16:30.82\00:16:34.42
Really simple and easy.
No messin', just dressin'.
00:16:34.46\00:16:36.99
All you need is:
00:16:37.03\00:16:38.36
That's it, that is so easy.
00:16:51.57\00:16:53.58
This thing is
dangerously tasty for you,
00:16:53.61\00:16:55.74
that's why I said
it's terrific tahini,
00:16:55.78\00:16:57.98
and I'll show you
how to do it here.
00:16:58.01\00:16:59.55
You just take
one little cup there
00:16:59.58\00:17:01.92
and you mix up all
of those ingredients.
00:17:01.95\00:17:03.89
Let me talk about this tahini.
00:17:03.92\00:17:05.92
Oh, wow, this thing
is like 100% sesame.
00:17:05.95\00:17:09.79
Now, when you think of calcium,
00:17:09.82\00:17:11.79
you usually think of milk
00:17:11.83\00:17:13.19
or this or greens
or something like that.
00:17:13.23\00:17:15.33
One of the highest
sources of edible calcium.
00:17:15.36\00:17:17.97
And matter of fact, you can
even talk about like a seafood,
00:17:18.00\00:17:21.87
not per se seafood, I'm
talking about the shells,
00:17:21.90\00:17:24.44
those are 100% percent calcium
00:17:24.47\00:17:25.81
but nobody's going
to eat that, right?
00:17:25.84\00:17:27.21
But we're talking about sesame.
00:17:27.24\00:17:28.94
Sesame is loaded,
00:17:28.98\00:17:30.91
loaded with calcium
and so what is tahini?
00:17:30.95\00:17:34.52
It's like sesame
butter pretty much, right?
00:17:34.55\00:17:37.12
A lot of times I go
to retirement resorts.
00:17:37.15\00:17:39.15
Do y'all know
retirement resorts?
00:17:39.19\00:17:41.12
We don't call them nursing home,
00:17:41.16\00:17:42.49
we call them retirement resorts
because they don't do anything.
00:17:42.52\00:17:45.23
They're like, "This
is not a retirement,
00:17:45.26\00:17:47.20
this is a nursing home."
00:17:47.23\00:17:48.60
I said, look, when was the
last time you cook some food?
00:17:48.63\00:17:50.73
They said, it's been a while.
00:17:50.77\00:17:52.40
I say, well, this is a resort
00:17:52.43\00:17:54.20
'cause when you go to resorts
as you my artichoke here,
00:17:54.24\00:17:57.64
they're puffing
and huffing away there.
00:17:57.67\00:17:59.54
When you go to
resort, you don't cook.
00:17:59.57\00:18:01.41
I say, when was the
last time you clean?
00:18:01.44\00:18:02.78
"Oh, no, we don't clean either."
00:18:02.81\00:18:04.68
And everything is
taken care of for you.
00:18:04.71\00:18:06.88
So I said this is a resort.
00:18:06.92\00:18:08.95
Now, when I go there,
00:18:08.98\00:18:10.32
everybody usually has a
question about what problem.
00:18:10.35\00:18:13.19
They have a question about
osteoporosis, bone weakness,
00:18:13.22\00:18:16.52
you know, brittleness
00:18:16.56\00:18:17.89
and all of these
items and watch this.
00:18:17.93\00:18:20.33
They say, "What can we do?
00:18:20.36\00:18:21.70
In one hand they have a soda can
00:18:21.73\00:18:23.47
and in next hand
they have a calcium pill."
00:18:23.50\00:18:25.03
I said, number one
take that soda, put it down.
00:18:25.07\00:18:27.54
Put it down. Why?
00:18:27.57\00:18:29.04
Because, soda, one of
the main ingredients in,
00:18:29.07\00:18:31.14
it's called phosphoric acid.
00:18:31.17\00:18:32.84
Say that with me,
00:18:32.87\00:18:34.21
phosphoric acid and phosphorous,
00:18:34.24\00:18:37.88
it pulls the
calcium out of the bones.
00:18:37.91\00:18:40.98
So the more you drink
the weaker the bones get.
00:18:41.02\00:18:43.55
So I say put that down.
00:18:43.59\00:18:44.92
Number two, that
calcium supplement.
00:18:44.95\00:18:46.65
Did your doctor put you on it?
00:18:46.69\00:18:48.29
"No, somebody
told me it was good."
00:18:48.32\00:18:50.19
And I said, well,
00:18:50.23\00:18:51.56
if your doctor didn't
put you on it, put it down.
00:18:51.59\00:18:53.13
You see 'cause if the
doctor puts you on that calcium,
00:18:53.16\00:18:55.13
we would never tell you
not to do what the doctor says,
00:18:55.16\00:18:57.53
so this is your
little rule of thumb,
00:18:57.57\00:18:59.33
always follow
doctor's orders, you know.
00:18:59.37\00:19:01.24
So that's the key here,
00:19:01.27\00:19:03.07
and let them know
what you're doing.
00:19:03.10\00:19:04.44
I said if not, then
you can try some what?
00:19:04.47\00:19:06.74
Some tahini.
00:19:06.78\00:19:08.11
Tahini, it is
fantastic, your dressing.
00:19:08.14\00:19:10.78
Can you imagine your dressing
being booming, booming, booming
00:19:10.81\00:19:14.32
or very high in what?
00:19:14.35\00:19:15.92
Calcium. So we
have the tahini here.
00:19:15.95\00:19:18.29
You can try it by yourself,
00:19:18.32\00:19:19.65
it's a little
bitter as you know.
00:19:19.69\00:19:22.49
Then we'll take
some of that garlic,
00:19:22.52\00:19:24.16
okay, so we just
minced up some garlic
00:19:24.19\00:19:25.93
and we put that in there,
00:19:25.96\00:19:27.40
then we're going to take
some Bragg's liquid aminos.
00:19:27.43\00:19:29.76
We're going to pour that.
00:19:29.80\00:19:31.13
Let's say I don't
have Bragg's liquid amino,
00:19:31.17\00:19:32.77
just go ahead and use what?
00:19:32.80\00:19:35.57
We're going to go
ahead and just use some salt
00:19:35.60\00:19:37.94
and then some lemon juice,
00:19:37.97\00:19:39.41
some lemon juice
with that as well.
00:19:39.44\00:19:41.88
So you gonna mix
these items up here.
00:19:41.91\00:19:45.81
You're going to have
to whip it there nicely.
00:19:45.85\00:19:48.65
And if you can get that going,
00:19:48.68\00:19:51.02
and also what you
want to do is add,
00:19:51.05\00:19:53.82
no, it's not per se recipe
00:19:53.86\00:19:55.22
but add just a little,
00:19:55.26\00:19:56.59
a little bit of
water, just a tad,
00:19:56.62\00:19:58.56
it's not going to hurt nobody.
00:19:58.59\00:20:00.00
All right, just a little water
to get that consistency nice.
00:20:00.03\00:20:03.23
So it becomes like
a nice little cream.
00:20:03.26\00:20:05.50
This thing is terrific
00:20:05.53\00:20:06.87
and the terrific things
in life you have to work for.
00:20:06.90\00:20:09.14
So you mix that up.
00:20:09.17\00:20:10.51
Oh, man, I can
actually, literally smell it.
00:20:10.54\00:20:12.44
This thing smells good.
I don't know if you all.
00:20:12.47\00:20:14.78
Can you smell it
over here? No, not quite.
00:20:14.81\00:20:16.81
All right, so
you mix it up nicely.
00:20:16.85\00:20:19.78
Now, it just depends
what consistency you want.
00:20:19.81\00:20:21.98
If you want to do it like a dip,
00:20:22.02\00:20:23.35
like a super power pack dip,
then you can do it like this.
00:20:23.39\00:20:26.09
If you want it as a dressing,
00:20:26.12\00:20:27.82
then you just probably
add a little bit more water,
00:20:27.86\00:20:30.63
if you like it more sharp,
00:20:30.66\00:20:31.99
and you like that
vinegary taste or flavor,
00:20:32.03\00:20:34.63
then what do you do?
You add more lemon juice.
00:20:34.66\00:20:37.23
And so you mix it up nicely
00:20:37.27\00:20:39.03
and now we have our
terrific tahini dressing,
00:20:39.07\00:20:45.34
terrific tahini dressing.
00:20:45.37\00:20:46.88
There it is, done
deal. Take a look at that.
00:20:46.91\00:20:49.01
This thing is nice and
nice and creamy as you see here,
00:20:49.04\00:20:53.11
nice and creamy,
00:20:53.15\00:20:54.48
a lot of people
enjoy that as well.
00:20:54.52\00:20:56.75
So we have our garlic.
00:20:56.79\00:20:58.12
So this thing is
good for our calcium,
00:20:58.15\00:20:59.49
good for the bones.
00:20:59.52\00:21:00.86
You got to be strong.
00:21:00.89\00:21:02.22
Everybody, show
me a little flex.
00:21:02.26\00:21:03.59
Then it's also going to be good
00:21:03.63\00:21:04.96
because of the garlic and stuff.
00:21:04.99\00:21:06.46
Garlic helps to lower
your blood pressure gently.
00:21:06.49\00:21:09.36
So a lot of people
truly, truly enjoy that
00:21:09.40\00:21:11.80
and then a Bragg's liquid aminos
00:21:11.83\00:21:13.23
which adds a little bit of that,
00:21:13.27\00:21:14.64
you know, soy
saucy, salty savory flavor,
00:21:14.67\00:21:18.01
and if you don't
have that, no problem,
00:21:18.04\00:21:19.71
you just add
some salt in his place
00:21:19.74\00:21:21.34
with the lemon juice.
00:21:21.38\00:21:22.71
So done deal,
00:21:22.74\00:21:24.08
but we're not just going
to eat the dressing alone
00:21:24.11\00:21:26.31
because I got my artichokes
getting ready over there,
00:21:26.35\00:21:28.95
but we're going to make
some nice roasted asparagus.
00:21:28.98\00:21:32.32
Remember, we
showed you the three,
00:21:32.35\00:21:33.69
we showed you the artichoke,
what else did we show you?
00:21:33.72\00:21:36.12
We showed you the nopal.
00:21:36.16\00:21:38.09
See, nopal right
here, artichoke, nopal,
00:21:38.13\00:21:41.30
and now we're going to
make some roasted asparagus.
00:21:41.33\00:21:44.70
This thing is good for you,
00:21:44.73\00:21:46.53
and I'm gonna
show you this recipe,
00:21:46.57\00:21:48.07
then I'll tell
you what it's about.
00:21:48.10\00:21:49.60
Roasted
asparagus. All you need is:
00:21:49.64\00:21:50.97
Yes, sea salt to
taste. As simple as that.
00:22:03.59\00:22:06.55
I think you all can
easily knock that out,
00:22:06.59\00:22:08.99
that's a piece of cake.
00:22:09.02\00:22:10.36
Let me go over here.
00:22:10.39\00:22:11.73
I'm going to double check
00:22:11.76\00:22:13.09
and see how my
artichoke is going,
00:22:13.13\00:22:14.46
I'm going to get the fire
going as well for my asparagus.
00:22:14.50\00:22:15.83
You see the artichokes?
00:22:15.86\00:22:17.27
Look at that,
that's nice, right there.
00:22:17.30\00:22:18.97
What you want
to do is allow that
00:22:19.00\00:22:20.77
till it gets brown.
00:22:20.80\00:22:22.14
Okay.
00:22:22.17\00:22:23.51
So let me just flip that,
00:22:23.54\00:22:24.87
make sure it's cooking properly.
00:22:24.91\00:22:26.37
All right, nice and this
thing is little hot there.
00:22:26.41\00:22:29.64
And you are going to boil
it till it gets nice and brown,
00:22:29.68\00:22:31.85
okay.
00:22:31.88\00:22:33.21
This is like the
easiest thing for us to do.
00:22:33.25\00:22:35.55
Anybody can do that
with their eyes close.
00:22:35.58\00:22:38.25
Just don't burn
yourself, all right?
00:22:38.29\00:22:39.62
So, now I'm gonna get the fire
going for my other recipe here.
00:22:39.65\00:22:45.03
All right, so I'm going
to roast up some asparagus.
00:22:45.06\00:22:47.80
I'm gonna take my asparagus.
00:22:47.83\00:22:49.23
I'm going to put
that in a pan here nicely.
00:22:49.26\00:22:51.73
Asparagus is awesome,
00:22:51.77\00:22:53.34
this thing is good for those
00:22:53.37\00:22:55.00
who are looking to
balance their blessings,
00:22:55.04\00:22:56.87
balance their blessings.
00:22:56.91\00:22:58.24
So I have the asparagus there,
00:22:58.27\00:22:59.64
I'm going to take just a
little bit of the olive oil
00:22:59.67\00:23:01.34
as we talked about.
00:23:01.38\00:23:02.71
You got to pour
that lightly on there.
00:23:02.74\00:23:04.15
Remember, we
don't want too much oil
00:23:04.18\00:23:06.08
because oil is 100% what?
00:23:06.11\00:23:08.35
Fat, okay.
00:23:08.38\00:23:09.72
But we need a
little bit of fat in diet,
00:23:09.75\00:23:11.12
but you just don't
want to put too much.
00:23:11.15\00:23:12.55
So if you can roast it or
something, then you can try,
00:23:12.59\00:23:15.52
you can do that as well.
00:23:15.56\00:23:16.89
We just don't want you out there
00:23:16.93\00:23:18.26
in a back barbequing it
00:23:18.29\00:23:19.63
and adding all
kind of burnt carbons
00:23:19.66\00:23:21.03
through it because, you
know, when you barbecue item,
00:23:21.06\00:23:22.90
you have to burn
something in order to make it.
00:23:22.93\00:23:25.27
That's why smoked
foods or those items there,
00:23:25.30\00:23:28.44
many people ensure
00:23:28.47\00:23:29.80
that they increase
in the carcinogenic
00:23:29.84\00:23:31.27
because the nitrosamines
00:23:31.31\00:23:32.84
or not per se the
nitrates and nitrites,
00:23:32.87\00:23:35.34
all of those things
there may cause problems
00:23:35.38\00:23:37.61
so even if you eat
smoked tofu, take it easy
00:23:37.65\00:23:40.78
because the smoking process
00:23:40.82\00:23:42.25
is probably not
the most healthful.
00:23:42.28\00:23:43.62
I know, we don't walk
around smoking in general but,
00:23:43.65\00:23:46.72
so we don't want
anything to be smoked also.
00:23:46.76\00:23:48.72
So we get that going.
00:23:48.76\00:23:50.09
We're going to take some
nice garlic, some minced garlic.
00:23:50.13\00:23:53.06
We're gonna pour that over there
00:23:53.09\00:23:55.13
and get that flavor.
00:23:55.16\00:23:56.50
Oh, man, this is gonna be good.
00:23:56.53\00:23:58.33
The whole place
is gonna be smelling.
00:23:58.37\00:24:00.27
Let me go ahead and
mix that in there properly.
00:24:00.30\00:24:04.17
So we get those going.
00:24:04.21\00:24:06.37
Okay, you don't
want to do it too much,
00:24:06.41\00:24:07.98
just till it's nice and tender.
00:24:08.01\00:24:10.61
Let me get some salt over that.
00:24:10.65\00:24:13.85
Oh, man, fantastic,
fantastic. Enjoy yourself.
00:24:13.88\00:24:18.02
Asparagus, let me talk about
this asparagus here real quick
00:24:18.05\00:24:20.69
'cause I know you all are like,
"What is this brother doing?
00:24:20.72\00:24:23.49
He's just making asparagus
and artichoke and stuff."
00:24:23.53\00:24:26.83
Asparagus is very good
to balance the blessings.
00:24:26.86\00:24:29.66
Meaning, those who would
like to lose or like weight
00:24:29.70\00:24:33.34
and stuff like
that, asparagus is good
00:24:33.37\00:24:34.90
because it's
very low in calories.
00:24:34.94\00:24:37.57
So it has a low caloric entity.
00:24:37.61\00:24:39.27
Those who have kidney
problems, is very good
00:24:39.31\00:24:41.64
'cause it actually
stimulates the kidneys.
00:24:41.68\00:24:43.55
You've heard of nephritis
00:24:43.58\00:24:44.91
which is the inflammation
there in the kidneys.
00:24:44.95\00:24:46.65
Hey, asparagus is good for that,
00:24:46.68\00:24:48.78
so everybody can
enjoy this one here.
00:24:48.82\00:24:51.49
What else is it good
for? Good for the skin.
00:24:51.52\00:24:53.22
So you can do a special program.
00:24:53.25\00:24:54.62
Tell no body, it's
called so fresh and so clean.
00:24:54.66\00:24:57.53
And how do you become
so fresh and so clean?
00:24:57.56\00:24:59.23
Number one you
have to watch the things
00:24:59.26\00:25:00.76
that you're putting
in and then number two,
00:25:00.80\00:25:02.60
use some, what?
00:25:02.63\00:25:03.97
Asparagus which helps to, sorry,
00:25:04.00\00:25:06.87
cleanse and purify
the blood and the system.
00:25:06.90\00:25:09.70
So now your face
can be nice and clean.
00:25:09.74\00:25:12.21
I hope mine is nice and clean.
00:25:12.24\00:25:13.58
I should take a look
in a mirror here, right?
00:25:13.61\00:25:15.31
And so that's what,
that is good for awesome.
00:25:15.34\00:25:18.81
So a lot of people enjoy that
and that's why if you notice,
00:25:18.85\00:25:21.98
a lot of diets, what do
they want you to put in it?
00:25:22.02\00:25:24.95
They want you to put
asparagus, asparagus.
00:25:24.99\00:25:27.89
So that's the
asparagus with the garlic.
00:25:27.92\00:25:30.79
Man, normally you have to go
to healthy gourmet restaurant
00:25:30.83\00:25:34.56
to get this going, but, man,
00:25:34.60\00:25:36.67
now you can do
it yourself at home
00:25:36.70\00:25:39.60
for a fraction, a
fraction of the cost.
00:25:39.63\00:25:42.00
So don't walk by those
asparagus any more, please,
00:25:42.04\00:25:45.64
they're actually
very, very good for you.
00:25:45.67\00:25:48.31
So that's going.
My artichoke is going.
00:25:48.34\00:25:51.81
And then I'm gonna show you here
00:25:51.85\00:25:53.42
how to put these all
together in a second.
00:25:53.45\00:25:57.55
Look at that, look at that.
00:25:57.59\00:25:59.25
And you don't want
to do it too much, now,
00:25:59.29\00:26:01.16
you want to get
it till it's nice
00:26:01.19\00:26:03.39
and if I could stick my hand.
00:26:03.43\00:26:04.76
Oh, yeah, it's almost
there, nice and kind of tender.
00:26:04.79\00:26:08.03
Okay.
00:26:08.06\00:26:09.40
Sometimes people
cook the stuff to death.
00:26:09.43\00:26:12.17
You all know what
I'm talking about.
00:26:12.20\00:26:13.54
We do a program
for greens and stuff.
00:26:13.57\00:26:15.24
Sometimes we cook it till
it, it's not even green anymore.
00:26:15.27\00:26:18.74
And so what we wanna do is
00:26:18.77\00:26:20.11
just cook it
just till it's right.
00:26:20.14\00:26:21.78
Okay. So keep
your eye out for that.
00:26:21.81\00:26:24.81
Okay, almost ready.
00:26:24.85\00:26:28.05
Oh, man, these are good.
00:26:28.08\00:26:30.12
Also, another
thing that you can do.
00:26:30.15\00:26:34.46
You have friends
that stop coming over,
00:26:34.49\00:26:36.56
you just dish this up,
you'll look like gourmet chef.
00:26:36.59\00:26:39.23
You take those nice asparagus
and put that on a side,
00:26:39.26\00:26:42.10
you should watch
it, you take rice,
00:26:42.13\00:26:43.80
just cook some brown rice,
00:26:43.83\00:26:45.30
put the asparagus
on the side of it.
00:26:45.33\00:26:46.94
They're like, wow,
00:26:46.97\00:26:48.30
where did you learn how to cook?
00:26:48.34\00:26:49.67
You just tell
them, Taste of Paradise,
00:26:49.70\00:26:51.04
Dare to Dream
Network, all right.
00:26:51.07\00:26:52.41
You don't ever
have to mention my name,
00:26:52.44\00:26:53.78
just say A Taste of
Paradise that you know watch it.
00:26:53.81\00:26:55.28
Just by putting it on our side
00:26:55.31\00:26:56.95
it brings that
gourmet look to it,
00:26:56.98\00:26:59.21
and then when
it's nice and tender,
00:26:59.25\00:27:01.45
not too soft, you know,
00:27:01.48\00:27:02.82
'cause sometimes
the people cooking
00:27:02.85\00:27:04.19
and it's just like all tired.
00:27:04.22\00:27:05.55
You have asparagus
that's fallen asleep on you,
00:27:05.59\00:27:07.09
that's just too much.
00:27:07.12\00:27:08.46
You want to get till
it's nice and tender,
00:27:08.49\00:27:09.82
still have that
green crispy look to it
00:27:09.86\00:27:11.36
and then our artichoke,
artichoke is almost ready,
00:27:11.39\00:27:14.63
it's pretty much ready.
00:27:14.66\00:27:16.00
So I'm going to pull
that out here real quick
00:27:16.03\00:27:18.50
to show you because I
want, oh, you see that.
00:27:18.53\00:27:21.87
Take a look at
this. Take a look.
00:27:21.90\00:27:23.34
Take a look real quick.
00:27:23.37\00:27:25.04
Watch how easy
that fork goes in it.
00:27:25.07\00:27:27.08
You see how easy
it goes in there.
00:27:27.11\00:27:28.74
So that is a sign
00:27:28.78\00:27:30.11
that the artichoke
is pretty much ready.
00:27:30.15\00:27:32.31
So you take that,
you pour that there
00:27:32.35\00:27:34.75
and you eat this just like that.
00:27:34.78\00:27:38.22
So you take this little part,
00:27:38.25\00:27:39.59
see that little
part right there.
00:27:39.62\00:27:40.96
See that white part,
take a look real quick
00:27:40.99\00:27:42.56
'cause I'm about to
get down here and get,
00:27:42.59\00:27:44.43
so you see that?
00:27:44.46\00:27:45.79
You want to eat
this part of it out,
00:27:45.83\00:27:47.26
you want to work your
way on that till it's done.
00:27:47.30\00:27:49.83
And then I have a
finished product here
00:27:49.86\00:27:51.90
what your
asparagus should look like
00:27:51.93\00:27:53.60
with your tahini dressing.
00:27:53.64\00:27:55.37
Go ahead, have a
good time. Enjoy yourself.
00:27:55.40\00:27:58.81
Enjoy yourself. This
is gonna be terrific.
00:27:58.84\00:28:01.31