Have you ever wondered
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exactly how to
prepare healthy food
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that actually taste good.
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Well, stay tuned
while Evita Tezeno
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and your truly Nyse Collins
show you just how to do it
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and give you something better,
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A Taste of Paradise.
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Welcome to A Taste of Paradise.
My name is Evita Tezeno.
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And I have a special
surprise for you guys.
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I have my friend
joining me today.
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Hey, what's going on,
Evita, doing all right?
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I'm great.
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Man, good to be
here. Good to be here.
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Finally I get to
jump on the first,
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the first part of
Taste of Paradise.
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Evita, you know, I
traveled all over the world
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and everybody is
always telling me.
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Oh, man, we love your program
and the program is so good.
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And I'm like, yeah,
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which one of my
recipes do you like?
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And they're like,
well, that lady on national,
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she just make some good stuff.
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And I'm like, yeah, which
one did I make that you like?
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Well, she made this.
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And I'm like, okay, is
there any other than that?
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Well, she made this.
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And so I said, you know what,
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all the hype and
rage was about Evita.
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So I said, you
know, I need to go
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and see what's going
on 'cause by the time,
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I get on the set as
you see in the program
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she's out of here.
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So now I said,
"Let me come myself
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and see what's going on here"
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'cause they like
A Taste of Paradise,
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not 'cause of me but
'cause of Evita Tezeno.
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No, they like it
because of both of us.
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There it is, there it is.
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So now we just have,
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I guess the best of
both worlds here so,
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I'm gonna come and
hang out a little bit
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and learn, you know,
me, I always like to throw
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something on a pan or an oven
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but Evita, you
like to live life what?
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Fresh. Yes,
yes. Live life fresh.
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So let's just go ahead
and see what's going on.
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What you got
stored up for us today?
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I'm making a pizza.
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Now, you know, I like
all kind of different pizzas
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but I'm making a margarita pizza
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and what makes it a
margarita pizza is the basal.
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So... Hold on.
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Let's call our
time out real quick.
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Now, you're
talking about pizza here.
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Yeah.
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Now, you know,
my dad is a Italian,
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my mom, she's from Trinidad.
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It's the whole mix up, mix up.
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You're making a pizza
so I have a little idea
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about pizza but a
margarita like marga...
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Not a drink. Oh...
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That yeah, yeah but
it's gonna be a raw pizza
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with the basal, and ricotta,
and fresh tomatoes, amazing.
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What a raw pizza, well,
all of it is good stuff now.
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She is about to take
this thing to the next level.
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So I have to see what's going on
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'cause, you know,
when we make pizza,
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we put it in a
oven, a raw pizza.
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Yes, we're using a dehydrator
for the crust this time.
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Okay, okay. Well,
I'm here to learn.
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I'm gonna get my little notepad
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and start or do
I have to help out?
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You have to help out. All right.
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That's why you're here.
There it is. There it is.
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So we're gonna go
with the crust first.
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Okay, so we'll make a crust.
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Yeah. The crust is the key.
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Ingredients for the crust.
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Wow!
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Now you know the key to pizza,
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you know, it's the sauce as well
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but it's also that crust,
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you know, they
got that thing crust,
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they got this
crust and that crust
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but now you're doing a
crust that's actually raw.
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Yes. And it's gluten free also.
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Gluten free? Yes.
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Everybody is going crazy about,
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oh, gluten this and gluten
that and stuff like that...
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There are so many
people that can't,
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you know, consume
wheat are gluten products.
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This is true.
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So this is a gluten
free and it's fabulous.
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There it is, gluten free,
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and what are some of the
items that we have there?
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The buckwheat. Buckwheat.
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Yeah, this is buckwheat.
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And buckwheat is a grain...
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Okay.
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But it doesn't have any gluten.
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And it's awesome.
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Okay, good news
'cause, you know,
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it's the unique special
grain almost like a fruit.
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It's like a fruit.
Mm-hmm, it's like a fruit.
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You know, and it's
class with, you know,
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some people look it as a grain
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so buckwheat is
phenomenal also they say that
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it's good for women
like post menopausal women.
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Mm-hm. I don't say menopause.
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I called those tropical moments,
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you know, one second
they get a warm breeze
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and a next
second is a cool breeze.
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I say, I'm not in trouble,
I'm here talking with Evita.
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So it's very good for
them and heart issues as well.
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Exactly. It's
exactly, sunflower seeds.
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Sunflower seed is crucial. Yes.
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All right, we load it up
with some vitamin E here.
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I usually use that in,
I make grandma's nut loaf
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and I do sunflower
seeds as we all know
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sun flower seed is
phenomenal for the skin
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and so everybody want to take
care of their skin and stuff.
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And go for the heart... Exactly.
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You got that
double tandem there.
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You got the
buckwheat, the sun flower seeds.
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And...
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Onions. Crucial.
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Mm-hmm. Make flavor.
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If you don't have onions, I
don't know what you'll have.
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Onions are phenomenal.
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And garlic. And the garlic.
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You know, it's not Italian
without any garlic going.
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This is vital.
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Just don't talk to
me after this, right.
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You know what I mean.
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We got the basal. Okay.
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Mm-hmm.
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And rosemary.
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And usually we will
put this stuff in a sauce
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but this is
actually going into the...
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In the pizza
crust. In the crust.
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Now to make the
liquid go... Okay.
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We're using the water
from the sun dried tomatoes.
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Okay, so you got some
sun dried tomatoes so...
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So that tomatoes
so you use the water.
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We have sun dried tomatoes here.
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All right. But
we have the water.
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And that gives it more
flavor than just using water.
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Wow! Yes.
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So you took it
to the next level.
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You see, 'cause me normally,
I will just put in some water
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and stuff like that but
she actually took the water
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from the sun dried tomatoes.
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Sun dried tomatoes
are one of my favorite.
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I like it and especially
if it's not in oil and stuff.
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Yes. But now we have that in...
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Well, this is
just without the oil
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and this has just
been soaked overnight.
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So now the water as you
do that, the water from that,
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you brought those
dry and then you just...
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Yeah, they're soaked overnight.
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Okay, so they're
just soaked overnight
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and then you can actually use
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that water right
back in the recipe.
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And believe it or
not, the water is also good
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if you have a soy intolerance,
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it's good to use
in place of Braggs.
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What?
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Yes. Time out.
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You see I came to learn
but I'm learning too much now
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'cause a lot of
people use Braggs
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and stuff like that
and so instead of that,
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you can actually use the water
from the sun dried tomatoes.
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Do we add a little
salt or something like that?
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You put just a
little extra salt in it.
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So hallelujah, I already
learned something in today
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because everybody is
like, oh, some people, you know,
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concerned about the Braggs
and all these different items.
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Well, now we can
just use that. Exactly.
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And then it's the
done deal. Exactly.
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Say no more. Exactly.
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Now we have the olive oil. Okay.
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Salt. Okay.
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And this is the secret
ingredient, this is like a egg.
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So this is
soaked golden flaxseed.
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Flaxseed, yes, so
that's gonna give us
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some binding power there,
so you already soaked that.
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Mm-hmm. Flaxseeds is very good.
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I also use that, it
is like a egg replacer.
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Exactly, exactly.
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So you just put that in this
recipe and it's a done deal.
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And then we grind it up.
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And we're gonna have to,
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it takes a little
time to mix all it up.
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Okay.
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Okay.
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So we're gonna go ahead
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and do till it's
like a creamy paste...
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Yeah, like a creamy
paste. Or like a dough or...
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Yeah, it's gonna look doughy.
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And it's good. Okay.
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I like it a little
chunky but it's good.
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All right, so it's
just that consistency.
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Now it's not gonna
be like dough, dough
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like, you know, how it...
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You're not gonna roll it. No...
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Okay. We can't roll it out.
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It's gonna be almost
like a cookie dough kind of...
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Like a cookie dough.
Yeah, like a cookie dough...
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All right.
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Like, I say drop cookies.
00:08:01.11\00:08:03.28
You know how you
make the drop cookies?
00:08:03.31\00:08:04.85
Drop cookies, long time
ago if anybody remember...
00:08:04.88\00:08:06.92
Long time ago.
00:08:06.95\00:08:08.28
In like season one
we did a special thing
00:08:08.32\00:08:11.25
with carob or cookie, we
said, hot drop carob chips,
00:08:11.29\00:08:15.22
you know, so this
is gonna be a nice,
00:08:15.26\00:08:17.59
little cookie dough here.
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Yeah.
00:08:18.99\00:08:20.33
Now we're not
gonna use oven today.
00:08:20.36\00:08:22.50
No oven? Oh, mercy.
00:08:22.53\00:08:24.90
You see that
thing behind us. Hey.
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Yes, it's a dehydrator.
00:08:26.80\00:08:29.30
It looks like a
little bit like a oven but...
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Yes.
00:08:31.11\00:08:32.44
Now you see the oven is crucial
00:08:32.47\00:08:34.21
usually for
pizza when we make it.
00:08:34.24\00:08:36.11
Right.
00:08:36.14\00:08:37.48
But you're gonna do it
without, using the dehydrator.
00:08:37.51\00:08:39.31
Yes, yes. Okay.
00:08:39.35\00:08:40.68
We're using this
and we just take this
00:08:40.72\00:08:43.15
and spread this
out like so. Okay.
00:08:43.18\00:08:45.85
While you do that, I'm
just gonna swing over here
00:08:45.89\00:08:47.62
and help you
clean up a little bit...
00:08:47.66\00:08:48.99
Okay. I get my hands dirty.
00:08:49.02\00:08:50.59
At least I can say
I helped her make it.
00:08:50.63\00:08:53.13
So when people say,
oh, that recipe was good.
00:08:53.16\00:08:54.93
I say, yes, the
recipe we did. Yes, yes, yes.
00:08:54.96\00:09:00.44
All right. So...
00:09:00.47\00:09:02.84
Let me grab that
here for you. Okay.
00:09:02.87\00:09:04.47
There you go. And we
just spread this out.
00:09:04.51\00:09:08.84
So you just
spread that out there.
00:09:08.88\00:09:10.21
Mm-hmm.
00:09:10.25\00:09:11.58
In a circular to
make it look like a pizza.
00:09:11.61\00:09:15.18
Wow!
00:09:15.22\00:09:16.55
To be honest this is
actually like a meal in itself.
00:09:16.58\00:09:18.72
Yes, it is.
00:09:18.75\00:09:20.29
Because you put
the sunflower seeds,
00:09:20.32\00:09:22.09
you have the flaxseed in there.
00:09:22.12\00:09:23.53
We'll talk about
that a little later.
00:09:23.56\00:09:25.19
Mm-hmm.
00:09:25.23\00:09:26.56
The buckwheat there,
it's very nutritious.
00:09:26.59\00:09:28.93
Mm-hmm.
00:09:28.96\00:09:30.37
As we were talking
about for people who are
00:09:30.40\00:09:31.80
looking to do gluten free items,
00:09:31.83\00:09:33.97
and so you just lay it out there
00:09:34.00\00:09:36.04
and this is gonna be our crust.
00:09:36.07\00:09:38.34
So instead of going
ahead and, you know,
00:09:38.37\00:09:41.14
how we do it with
the pizza here, you know,
00:09:41.18\00:09:42.91
we roll the pizza and we
get that dough going and stuff,
00:09:42.94\00:09:45.58
you just basically just...
00:09:45.61\00:09:48.38
Don't let me find out,
you're doing Italian here.
00:09:48.42\00:09:51.12
No.
00:09:51.15\00:09:52.49
But you just do it your own way.
00:09:52.52\00:09:53.86
But okay, reach inside
and get the finish product.
00:09:53.89\00:09:55.66
Okay, so we'll take this...
00:09:55.69\00:09:57.13
Yes and we're gonna
put this in the dehydrator.
00:09:57.16\00:09:59.43
All right. Yeah.
00:09:59.46\00:10:00.80
Okay. This is the
heavy hitter here.
00:10:00.83\00:10:03.03
So I'll put this in
the dehydrator here.
00:10:03.06\00:10:04.93
Yes.
00:10:04.97\00:10:06.30
Okay and I'll scoop by
on another side of this.
00:10:06.33\00:10:08.14
Yes.
00:10:08.17\00:10:09.50
And this is what the
finish product will look like.
00:10:09.54\00:10:11.47
Mm-hmm. That's
the finish product.
00:10:11.51\00:10:12.84
Wow! This is a...
00:10:12.87\00:10:15.08
It's, now it's not
pizza, pizza dough.
00:10:15.11\00:10:18.25
But it's coming
close, coming close.
00:10:18.28\00:10:19.81
It's coming close
and I dehydrated it
00:10:19.85\00:10:21.95
a little bit too
much so that's what,
00:10:21.98\00:10:23.72
but it still gonna be good.
00:10:23.75\00:10:25.32
Hey, when I get my
pizza, I'd say, look,
00:10:25.35\00:10:27.26
make sure it's well
done, you know what I mean,
00:10:27.29\00:10:29.02
I want a little
bit crispy there.
00:10:29.06\00:10:30.89
Excellent, excellent. Yeah.
00:10:30.93\00:10:32.26
So for the next recipe, we're
gonna do the ricotta cheese.
00:10:32.29\00:10:34.06
Okay.
00:10:34.10\00:10:35.43
Now this is the
cheese that will go,
00:10:35.46\00:10:36.87
is this like the
sauce or whatever,
00:10:36.90\00:10:38.67
so is this like
the tomato sauce?
00:10:38.70\00:10:40.04
No, it's...
00:10:40.07\00:10:41.40
The marinara comes
after that but we're gonna do
00:10:41.44\00:10:42.94
a ricotta cheese kind of...
00:10:42.97\00:10:44.87
Okay. A cashew ricotta cheese.
00:10:44.91\00:10:46.61
Watch it now, you've
seen now the key here
00:10:46.64\00:10:48.51
for these recipes is the cheese.
00:10:48.54\00:10:50.48
Exactly.
00:10:50.51\00:10:52.08
So if your cheese is tight,
then everything else is good.
00:10:52.11\00:10:54.22
Now you know
what I mean by tights,
00:10:54.25\00:10:55.58
if it tastes good...
00:10:55.62\00:10:56.95
Then this is crucial,
we're gonna do ricotta cheese
00:10:56.99\00:10:59.75
but a cashew ricotta
cheese 'cause we're keeping it,
00:10:59.79\00:11:02.79
you know, healthy here,
wanna taste of paradise,
00:11:02.82\00:11:05.59
and what's that recipe?
00:11:05.63\00:11:07.13
Okay.
00:11:07.16\00:11:08.50
Ingredients for the
ricotta cashew cheese are:
00:11:08.53\00:11:11.23
Mercy, mercy, this
thing sounds serious, this is,
00:11:26.82\00:11:30.35
this is taking
pizza to the next level.
00:11:30.39\00:11:32.45
Oh, yeah, that's what
why we had to do these.
00:11:32.49\00:11:34.32
I didn't know, I didn't know
00:11:34.36\00:11:35.69
they get down in Louisiana
making pizza like this.
00:11:35.72\00:11:38.39
Well, actually I'm
from Port Arthur, Texas,
00:11:38.43\00:11:39.96
but it's 45
minutes from Louisiana.
00:11:40.00\00:11:43.20
And all my
family... Mine's well be, huh.
00:11:43.23\00:11:44.80
Yeah, yeah.
00:11:44.83\00:11:46.17
So we'll start off with cashews.
00:11:46.20\00:11:47.54
Okay.
00:11:47.57\00:11:48.90
Now these cashews has
been soaked overnight.
00:11:48.94\00:11:51.07
And the reason why we
soak nuts in the raw food,
00:11:51.11\00:11:54.48
kind of genre is we
take a little fat off of it
00:11:54.51\00:11:57.81
when you soak it.
00:11:57.85\00:11:59.68
And you throw away the water.
00:11:59.71\00:12:02.45
So you take a little
bit fat 'cause, you know,
00:12:02.48\00:12:04.19
nuts are little fatty.
00:12:04.22\00:12:05.55
Right. Also it
makes it little...
00:12:05.59\00:12:06.92
Or they just have
cup of extra blessing.
00:12:06.96\00:12:08.29
Yeah, yeah, yeah.
00:12:08.32\00:12:09.66
I've been eating
quite a bit of nuts lately.
00:12:09.69\00:12:11.03
Yeah, amen, amen. So...
00:12:11.06\00:12:12.39
And it also makes it creamier...
00:12:12.43\00:12:14.60
Okay, so soft.
00:12:14.63\00:12:15.96
'Cause of softness,
the softness in this.
00:12:16.00\00:12:17.33
And I think that will be good,
00:12:17.37\00:12:18.70
you know, if anybody
doesn't have like a really
00:12:18.73\00:12:20.07
strong blender or
something like that.
00:12:20.10\00:12:21.44
Yes, exactly.
00:12:21.47\00:12:22.80
And you can soak
your nuts overnight
00:12:22.84\00:12:24.17
and then by tomorrow you
run that water off or something.
00:12:24.21\00:12:26.91
Then you can blend
and it blends much easier
00:12:26.94\00:12:28.91
'cause it's creamier now.
00:12:28.94\00:12:30.28
Yes, yes. Very nice, okay.
00:12:30.31\00:12:31.65
And then we'd put a little water
00:12:31.68\00:12:33.01
just for extra encouragement.
00:12:33.05\00:12:34.75
Come on now.
00:12:34.78\00:12:36.25
We all need a
little extra encouragement.
00:12:36.28\00:12:38.49
We have your olive oil,
and we're using onion powder
00:12:38.52\00:12:41.92
because instead of using onions
00:12:41.96\00:12:43.89
because the onions
have a strong flavor.
00:12:43.93\00:12:45.63
Oh, yeah, onions
don't play around.
00:12:45.66\00:12:47.00
Yes, so we're
using for a milder flavor
00:12:47.03\00:12:49.66
we'll use the onion powder.
00:12:49.70\00:12:51.03
This is onion powder.
00:12:51.07\00:12:52.40
And the nutritional
yeast makes it cheesy.
00:12:52.43\00:12:53.77
Okay.
00:12:53.80\00:12:55.14
Which you know is
high in B vitamins.
00:12:55.17\00:12:56.50
Come on now, we got to have it.
00:12:56.54\00:12:57.87
You know, they're always
picking on the vegetarian
00:12:57.91\00:12:59.54
or the vegan and stuff,
00:12:59.57\00:13:01.14
oh, you're missing on
vitamin B12, and this and that.
00:13:01.18\00:13:03.61
Yes. Well, we got it.
00:13:03.65\00:13:04.98
We have that covered, all right.
00:13:05.01\00:13:06.35
Exactly. So
that's, that's done deal.
00:13:06.38\00:13:07.72
It's covered in our cheese,
it's covered in the crust,
00:13:07.75\00:13:10.49
it's covered in everything.
00:13:10.52\00:13:12.05
Everything. Everything.
00:13:12.09\00:13:13.42
So there's no shortage.
00:13:13.46\00:13:14.79
Now, I'm using
Himalayan pink salt
00:13:14.82\00:13:16.16
because regular salt
has the mineral is bleached.
00:13:16.19\00:13:19.49
So I use the colored salt
'cause it has more mineral.
00:13:19.53\00:13:23.20
Mm-hmm.
00:13:23.23\00:13:24.67
Yeah, remember, she
said, she's from Texas,
00:13:24.70\00:13:26.30
so she know she has the
money with the oil in, right?
00:13:26.33\00:13:29.70
But that's good, the
Himalayan is probably
00:13:29.74\00:13:32.17
one of the best salts out there
00:13:32.21\00:13:33.54
because of minerals and items
00:13:33.58\00:13:36.58
that it has there, so excellent.
00:13:36.61\00:13:38.38
Exactly. Lemon juice.
00:13:38.41\00:13:39.81
And the lemon
juice. Fresh lemon juice.
00:13:39.85\00:13:41.55
Come on now. Yeah, we
squeeze it fresh, yes.
00:13:41.58\00:13:44.32
And they're
squeezing up in store.
00:13:44.35\00:13:46.25
Yes, yes, yes.
00:13:46.29\00:13:47.82
And we can't forget the garlic.
00:13:47.86\00:13:49.62
Yeah, of course,
garlic has to be...
00:13:49.66\00:13:51.39
Garlic is, I think one of
the most crucial items here
00:13:51.43\00:13:53.93
beside tomato in
a pizza, you know,
00:13:53.96\00:13:55.80
and it actually really
brings that out as well.
00:13:55.83\00:13:57.63
So we're gonna blend it...
00:13:57.67\00:13:59.00
Yeah, we're gonna just blend
it up until it's really creamy.
00:13:59.03\00:14:05.64
And it has a
ricotta cheese look.
00:14:05.67\00:14:10.61
See, it has that kind
of ricotta cheese look.
00:14:10.65\00:14:13.92
Okay.
00:14:13.95\00:14:15.38
We're gonna blend it
just a little bit more
00:14:15.42\00:14:16.75
for a little more creaminess.
00:14:16.79\00:14:18.89
Yeah, that ricotta
cheese, they're kind of whitish.
00:14:18.92\00:14:21.36
Half-whitish. Yes.
00:14:21.39\00:14:23.26
So that's ready and
we're gonna put it in a bowl
00:14:32.93\00:14:36.07
and we're gonna get
ready for our next recipe.
00:14:36.10\00:14:38.34
We're gonna make
marinara sauce first.
00:14:38.37\00:14:40.28
Okay, so real quick,
we have this ricotta now.
00:14:40.31\00:14:42.44
We're using this ricotta
instead of the other one there.
00:14:42.48\00:14:45.51
I know, the other
ricotta cheese tastes good
00:14:45.55\00:14:47.82
and we all enjoy it
but it's also gonna come
00:14:47.85\00:14:50.12
with a lot of extra blessings
because of the fat and stuff.
00:14:50.15\00:14:52.75
And also like people who
are dealing with allergies
00:14:52.79\00:14:54.72
and stuff what they realize
00:14:54.76\00:14:56.09
a lot of that is
related sometimes to milk...
00:14:56.12\00:14:58.16
Exactly. And just in a milk.
00:14:58.19\00:14:59.53
So ricotta cheese, like
we'll always ask people.
00:14:59.56\00:15:01.73
Hey, do you drink
milk? No, I don't drink milk.
00:15:01.76\00:15:03.97
Okay, great, do
you use ice-cream?
00:15:04.00\00:15:06.13
Well, may be. Well,
that is made from milk.
00:15:06.17\00:15:08.14
Exactly.
00:15:08.17\00:15:09.50
And a lot of people if
they didn't use ice-cream,
00:15:09.54\00:15:10.87
we say well, do you eat lasagna?
00:15:10.91\00:15:12.41
And they're
like, yeah, of course.
00:15:12.44\00:15:13.78
Then what goes into that lasagna
00:15:13.81\00:15:15.21
that makes it really good?
00:15:15.24\00:15:16.58
The ricotta
cheese, and so obviously
00:15:16.61\00:15:18.48
that ricotta cheese
there is made from milk.
00:15:18.51\00:15:21.18
So now there's no excuse that
you can have your own healthy
00:15:21.22\00:15:24.05
lasagna or your fabulous
margarita pizza here today.
00:15:24.09\00:15:28.56
Because you can
make that from scratch
00:15:28.59\00:15:29.92
just using the cashews
and the nutritional yeast
00:15:29.96\00:15:33.19
and some of the flavorings that
00:15:33.23\00:15:34.56
really take it
to the next level.
00:15:34.60\00:15:36.13
So we have the
cheese but, you know,
00:15:36.16\00:15:37.83
a pizza is not a pizza if
we don't have some, what Evita?
00:15:37.87\00:15:42.17
Marinara. So marinara sauce...
00:15:42.20\00:15:43.84
Exactly.
00:15:43.87\00:15:45.21
I have to step
in here little bit.
00:15:45.24\00:15:46.57
And, you know, we...
00:15:46.61\00:15:47.94
Kind of your Italian background.
00:15:47.98\00:15:49.31
Of course, you
know, we love that sauce.
00:15:49.34\00:15:51.71
The key is in the sauce.
00:15:51.75\00:15:53.08
Now we do have a good crust
and we have some good cheese
00:15:53.11\00:15:55.15
but if you don't
have a good sauce
00:15:55.18\00:15:56.82
then we're way off here.
00:15:56.85\00:15:59.05
Exactly.
00:15:59.09\00:16:00.42
So we got to make
some good marinara sauce
00:16:00.46\00:16:01.79
and I hope you all don't
mind, I'm hanging out here.
00:16:01.82\00:16:04.16
So don't be
expecting us to break
00:16:04.19\00:16:05.89
and then Nyse
Collins would come.
00:16:05.93\00:16:07.36
This is Evita here today
and I'm gonna hang out with her.
00:16:07.40\00:16:09.76
So we're gonna go
through our next recipe here
00:16:09.80\00:16:12.23
and it's the marinara sauce.
00:16:12.27\00:16:13.70
You know, I love this.
00:16:13.74\00:16:15.07
So we got to take
a look at this one.
00:16:15.10\00:16:16.44
The phenomenal marinara
for the margarita pizza sauce.
00:16:16.47\00:16:20.24
All you need is:
00:16:20.28\00:16:21.61
Whoo, man, Evita
you're working me hard here.
00:16:51.04\00:16:54.38
But that's why you're here.
00:16:54.41\00:16:55.74
I came for pizza,
you got me cleaning here.
00:16:55.78\00:16:57.91
Well, she surely knows
how to put people to work.
00:16:57.95\00:17:00.72
But now we got the
marinara sauce going, yeah?
00:17:00.75\00:17:03.55
Yes, yes. Okay, so here we go.
00:17:03.59\00:17:06.19
So we're gonna use
this food processor again.
00:17:06.22\00:17:09.02
So it's vital for you to have
a nice little food processor
00:17:09.06\00:17:12.53
especially when you're
doing some of these raw recipes,
00:17:12.56\00:17:14.86
now why is it crucial for us
00:17:14.90\00:17:16.53
to have that what blends
things up and chop it up...
00:17:16.56\00:17:20.20
Yeah, instead of
like a blender purees it
00:17:20.24\00:17:24.37
but this kind of
imagine that that...
00:17:24.41\00:17:27.11
Come on now.
Yeah, it's not as puree.
00:17:27.14\00:17:29.54
Right, right. So
it's not like a...
00:17:29.58\00:17:31.71
A creamy...
00:17:31.75\00:17:33.15
Like we'll end up
having like a marinara smoothie
00:17:33.18\00:17:36.05
or something like that or...
00:17:36.08\00:17:37.42
Yes, exactly,
exactly. Ricotta smoothie.
00:17:37.45\00:17:38.92
So it's crucial to
have this food processor.
00:17:38.95\00:17:42.49
So breaking up so it
still has that texture and that
00:17:42.52\00:17:44.89
consistency that
we will need there.
00:17:44.93\00:17:46.49
Exactly, exactly.
00:17:46.53\00:17:47.86
All right I know people
big into the smoothie thing,
00:17:47.90\00:17:49.40
I don't think
they're that big into it,
00:17:49.43\00:17:50.77
you have a ricotta smoothie.
00:17:50.80\00:17:52.87
All right so now we'll
make that marinara sauce.
00:17:52.90\00:17:56.20
Yes, and we'll start
off with sun dried tomatoes
00:17:56.24\00:17:58.47
that's been soaked in.
00:17:58.51\00:17:59.84
Man, sun dried is
one of my favorite.
00:17:59.87\00:18:01.48
One of my favorite, I can
sit down and eat them all day.
00:18:01.51\00:18:05.51
This is good stuff
here. I'm getting hungry.
00:18:05.55\00:18:08.72
And we want to keep this water
00:18:08.75\00:18:10.39
because this water is
good for other recipes.
00:18:10.42\00:18:13.02
Okay. Mm-hmm.
00:18:13.05\00:18:14.39
So we have that,
it's about what, two...?
00:18:14.42\00:18:16.42
That's about two
cups. Two cups, all right.
00:18:16.46\00:18:18.79
So you get over, let's go
a little extra just in case.
00:18:18.83\00:18:21.76
Yes, yes.
00:18:21.80\00:18:23.20
And then we're gonna
have our roma tomatoes
00:18:23.23\00:18:24.87
that we're just
kind of chopping up
00:18:24.90\00:18:26.47
to help the process
of the food processor.
00:18:26.50\00:18:29.60
Very nice, so we
have the roma now.
00:18:29.64\00:18:31.31
We notice we'll
loaded up with tomato
00:18:31.34\00:18:33.38
say this is the key
to making a good sauce,
00:18:33.41\00:18:35.34
I know some
people will go into store
00:18:35.38\00:18:37.31
and buy these items
but you can go ahead
00:18:37.35\00:18:39.98
and make some of
these sauces yourself
00:18:40.02\00:18:42.48
and the best thing
about it, you know,
00:18:42.52\00:18:44.05
exactly what went into it,
00:18:44.09\00:18:45.69
you can get that
flavor just how you like it.
00:18:45.72\00:18:47.69
I can't stand sometimes
when people makes something
00:18:47.72\00:18:49.72
and they are like, "I
don't like the store bought on."
00:18:49.76\00:18:51.73
So I'm like, so
why are you buying it?
00:18:51.76\00:18:53.86
You know what I mean... Exactly.
00:18:53.90\00:18:55.23
Exactly. Why are you using it
00:18:55.26\00:18:56.60
when you can make your own?
And so this is the simple way
00:18:56.63\00:18:59.53
to make a nice marinara sauce,
00:18:59.57\00:19:01.14
then what are we
throwing now else in there?
00:19:01.17\00:19:02.74
Red bell peppers.
00:19:02.77\00:19:04.14
Oh, red bell
pepper is phenomenal.
00:19:04.17\00:19:06.14
You know, something
that's really crucial
00:19:06.17\00:19:08.54
about that is vitamin C,
when we think of vitamin C,
00:19:08.58\00:19:11.71
everybody thinks of
what normally, like a...
00:19:11.75\00:19:13.55
Oranges. Orange or
something like that.
00:19:13.58\00:19:15.02
Lemons.
00:19:15.05\00:19:16.38
Do you know a red
bell, sweet red bell pepper,
00:19:16.42\00:19:18.62
you know, it has
almost four times
00:19:18.65\00:19:21.86
amount of
vitamin C than an orange.
00:19:21.89\00:19:24.19
Really?
00:19:24.23\00:19:25.56
Yeah, so cold and
flu season come around,
00:19:25.59\00:19:26.93
I'm gonna be chewing
on some red bell peppers.
00:19:26.96\00:19:29.06
So red bell pepper is good.
00:19:29.10\00:19:30.43
Not the green ones, not
the orange or the yellow
00:19:30.47\00:19:32.53
or the pink,
whatever but the red ones
00:19:32.57\00:19:34.34
there is very high in...
00:19:34.37\00:19:35.77
And then we're gonna first send
00:19:35.80\00:19:37.51
a little bit of encouragement
and a little Italian flavor.
00:19:37.54\00:19:41.24
A little extra blessing there.
00:19:41.28\00:19:42.61
A little extra blessing, we're
gonna put a little olive oil.
00:19:42.64\00:19:44.31
All right.
00:19:44.35\00:19:45.68
And so we're gonna mix it up
a little bit to get it started.
00:19:45.71\00:19:48.38
Okay. Very nice.
00:19:57.26\00:19:58.59
It's coming together.
It's real thick and chunky.
00:19:58.63\00:20:00.10
So we have... Oh, this is...
00:20:00.13\00:20:02.30
Fresh oregano... This
is where the money is.
00:20:02.33\00:20:05.20
It's even green
but this is the stuff
00:20:05.23\00:20:07.94
and it's always
good to do the fresh one.
00:20:07.97\00:20:09.70
Fresh basal. Mm-hmm.
00:20:09.74\00:20:11.17
Mm-hmm.
00:20:11.21\00:20:13.48
And garlic... You
got to have the garlic.
00:20:13.51\00:20:16.51
Garlic is vital, you
know, and if people stay tuned,
00:20:16.54\00:20:19.65
we're gonna make
some simple home remedies,
00:20:19.68\00:20:21.28
I'm using the garlic as well.
00:20:21.32\00:20:22.65
Wonderful, wonderful.
00:20:22.68\00:20:24.02
So eat your
medicine, eat your medicine.
00:20:24.05\00:20:25.39
Exactly. All right.
00:20:25.42\00:20:26.76
I'm not gonna
use that much salt.
00:20:26.79\00:20:28.36
We're gonna use
just a little bit,
00:20:28.39\00:20:29.72
a pinch of salt here because...
00:20:29.76\00:20:31.36
Just to taste. Just to taste.
00:20:31.39\00:20:33.40
And just a little
sweetness with the date,
00:20:33.43\00:20:36.00
and this is a Medjool date.
00:20:36.03\00:20:38.60
Okay. Okay. So you
got to have the dates?
00:20:38.63\00:20:40.44
Yes.
00:20:40.47\00:20:41.80
Now that sauce
because a lot of times
00:20:41.84\00:20:43.20
when we have that
sauce it has that like,
00:20:43.24\00:20:44.81
nice little sweet
flavor to it there.
00:20:44.84\00:20:46.54
Yeah.
00:20:46.57\00:20:47.91
And normally they
would add a regular sauce,
00:20:47.94\00:20:49.28
they will just
put sugar in there.
00:20:49.31\00:20:50.65
There is no excuse,
00:20:50.68\00:20:52.01
so they're talking about,
are they trying to kill us?
00:20:52.05\00:20:53.78
Well, do it yourself and we
can put some dates in there.
00:20:53.82\00:20:56.02
Mm-hmm. Yeah.
00:20:56.05\00:20:57.39
Man, this thing is power packed.
00:20:57.42\00:20:58.75
Exactly.
00:20:58.79\00:21:00.12
And so we're
gonna blend it again.
00:21:00.16\00:21:01.49
Blend it all up.
00:21:01.52\00:21:02.86
And then we are ready for...
00:21:15.00\00:21:17.77
That's it. Yeah, that's it.
00:21:17.81\00:21:19.27
That's it. You
know, 'cause normally...
00:21:19.31\00:21:20.98
I just want to make sure
that every thing is mixed in...
00:21:21.01\00:21:22.71
You got everything
chopped that in there...
00:21:22.74\00:21:24.08
Yeah, chopped up
really well. Yeah...
00:21:24.11\00:21:25.45
So it's gonna be more of
a heartier marinara sauce.
00:21:25.48\00:21:27.22
Very heartier...
00:21:27.25\00:21:28.58
Not, not your typical... No.
00:21:28.62\00:21:29.95
You know,
watered down type stuff.
00:21:29.98\00:21:31.32
Right 'cause
we're gonna spread this.
00:21:31.35\00:21:32.69
So we want it a little thick.
00:21:32.72\00:21:34.06
So we can, so it has a little,
a little thickness to it.
00:21:34.09\00:21:37.69
Okay. All right, so excellent.
00:21:37.73\00:21:39.39
So we've the marinara sauce,
we did the ricotta cheese.
00:21:39.43\00:21:40.90
Yeah.
00:21:40.93\00:21:42.73
We got the crust going. Mm-hmm.
00:21:42.76\00:21:44.83
And is that it,
do we start building
00:21:44.87\00:21:46.74
these things together
or what's the next thing?
00:21:46.77\00:21:48.14
We've one more topping.
00:21:48.17\00:21:49.50
One more step?
Mm-hmm. One more step.
00:21:49.54\00:21:50.87
We have parmesan cheese.
00:21:50.91\00:21:52.24
We got to have
the parmesan cheese.
00:21:52.27\00:21:53.71
Yeah.
00:21:53.74\00:21:55.08
You're playing games if you
don't have the parmesan cheese.
00:21:55.11\00:21:56.71
Is that? So we
have the ricotta cheese.
00:21:56.75\00:21:58.08
We have that, we have the sauce,
00:21:58.11\00:21:59.45
we have all it is
and now, you know,
00:21:59.48\00:22:00.88
when you make a
pizza, it's gonna take
00:22:00.92\00:22:02.25
some steps here, all right?
00:22:02.28\00:22:03.62
Mm-hmm. So we're
gonna make the...
00:22:03.65\00:22:04.99
Parmesan cheese.
00:22:05.02\00:22:06.35
Parmesan cheese,
so what's that recipe.
00:22:06.39\00:22:07.82
Okay, the recipe for
the parmesan cheese is:
00:22:07.86\00:22:10.53
Is that Himalayan salt?
00:22:19.77\00:22:21.10
Let's do it. Mm-hmm. Okay.
00:22:21.14\00:22:22.67
Man, man, Evita, I think,
00:22:22.70\00:22:24.67
I thought I came
to learn about pizza.
00:22:24.71\00:22:26.68
I think you just
wanna me to come on
00:22:26.71\00:22:28.04
and wash dishes here, huh?
00:22:28.08\00:22:29.41
Hey, I need help.
00:22:29.44\00:22:30.81
That's all
right, that's all right.
00:22:30.85\00:22:32.58
So this is
crucial though, everybody.
00:22:32.61\00:22:34.48
When making this stuff,
00:22:34.52\00:22:35.85
make sure you have
some help in the kitchen.
00:22:35.88\00:22:37.29
Yes.
00:22:37.32\00:22:38.65
Because it's gonna
take a little process here.
00:22:38.69\00:22:40.46
But the good news is because
now it's a nice raw recipe,
00:22:40.49\00:22:43.99
when you're done, you're done,
00:22:44.03\00:22:45.66
you know, not gonna wait and,
00:22:45.69\00:22:47.50
you know, for a
pizza, is it okay?
00:22:47.53\00:22:49.36
Is it bubbling?
You know how it is.
00:22:49.40\00:22:50.77
Yes, right. This is a done deal.
00:22:50.80\00:22:52.13
So we have that,
we did the marinara...
00:22:52.17\00:22:55.17
Mm-hmm. And no we're gonna...
00:22:55.20\00:22:56.54
We did the ricotta cheese.
00:22:56.57\00:22:57.91
And now we're
gonna make the parmesan.
00:22:57.94\00:22:59.71
Exactly. Let's go.
00:22:59.74\00:23:01.24
Exactly.
00:23:01.28\00:23:02.61
We have cashews,
these have not been soaked.
00:23:02.64\00:23:04.01
Okay.
00:23:04.05\00:23:05.38
Because we want a sprinkle
kind of parmesan cheese.
00:23:05.41\00:23:08.32
That's right.
Yeah, right, right.
00:23:08.35\00:23:09.68
And you can't come up with
00:23:09.72\00:23:11.05
parmesan sauce or
something like that...
00:23:11.09\00:23:14.42
No. So, so, it's gonna...
00:23:14.46\00:23:16.39
So we're using
cashews... It's gonna be dry.
00:23:16.42\00:23:17.76
Mm-hmm. Mm-hmm.
00:23:17.79\00:23:19.13
And we're using the yeast flakes
00:23:19.16\00:23:20.50
'cause yeast flakes
makes things cheesy.
00:23:20.53\00:23:21.93
Yes. Mm-hmm.
00:23:21.96\00:23:23.30
So if you want less
cheesy, less yeast flake,
00:23:23.33\00:23:26.13
more cheesy, more yeast flakes.
00:23:26.17\00:23:27.50
Exactly. All right.
00:23:27.54\00:23:28.87
Nutritional yeast flakes now?
00:23:28.90\00:23:30.24
Yes, onion powder. Okay.
00:23:30.27\00:23:31.64
And cheese is not
cheese without a little salt.
00:23:31.67\00:23:34.28
I'm telling you, have you ever
tried like low sodium cheese?
00:23:34.31\00:23:37.91
I mean, it is like the
worst thing I've ever done.
00:23:37.95\00:23:39.95
It's like, you're just
eating fat or whatever.
00:23:39.98\00:23:42.08
The reason why
cheese tastes so good
00:23:42.12\00:23:44.15
is because of the salt content,
sodium content that is in it.
00:23:44.19\00:23:47.76
So this is why we
encourage people to start making
00:23:47.79\00:23:49.76
their own
cheese so they can know
00:23:49.79\00:23:51.13
how much salt has gone into it.
00:23:51.16\00:23:52.49
Exactly.
00:23:52.53\00:23:53.86
We're just gonna do
the same thing again?
00:23:53.90\00:23:55.23
Yup.
00:23:55.26\00:23:56.60
And look at that.
00:24:03.87\00:24:05.37
Done deal, so we have
our nice little parmesan.
00:24:05.41\00:24:07.74
Yeah, our parmesan sprinkles.
00:24:07.78\00:24:09.44
We're gonna just do
it a little bit more
00:24:09.48\00:24:11.35
'cause we got a
little more chunk,
00:24:11.38\00:24:12.71
just a little bit more.
00:24:12.75\00:24:14.28
Okay. Now we're ready to build.
00:24:14.32\00:24:16.28
So you want to do it
to all of the cashews
00:24:16.32\00:24:17.69
that have been broken up...
00:24:17.72\00:24:19.05
The cashews have been broken up.
00:24:19.09\00:24:20.42
Almost like a
powdery type. Exactly. Yes.
00:24:20.46\00:24:21.99
Man, there is no excuse to
be buying now that parmesan.
00:24:22.02\00:24:24.89
The reason why it
also tastes so good
00:24:24.93\00:24:26.63
is 'cause it's
been there for so long.
00:24:26.66\00:24:29.26
It's like the most
fermented cheese out there.
00:24:29.30\00:24:32.43
Exactly.
00:24:32.47\00:24:33.80
So now we can avoid it
just by doing it ourselves.
00:24:33.84\00:24:36.24
So that one is dried,
00:24:36.27\00:24:37.61
so I don't have to
clean it that much.
00:24:37.64\00:24:38.97
No, you don't have to clean it.
00:24:39.01\00:24:40.34
So let's get
this out of the way.
00:24:40.38\00:24:41.71
All right, let
me move this? Yes.
00:24:41.74\00:24:43.08
Okay. Okay.
00:24:43.11\00:24:45.95
So with our pizza
crust... So we have the crust.
00:24:45.98\00:24:48.82
Yes, we start off with
the ricotta cheese and we...
00:24:48.85\00:24:52.82
Oh, very nice. We
just spread it out.
00:24:52.85\00:24:55.19
Man, this thing
is power pack here.
00:24:55.22\00:24:57.96
Because that crust alone could
be almost a meal in itself.
00:24:57.99\00:25:01.76
Now we have this ricotta cheese
00:25:01.80\00:25:03.43
that we're gonna
spread out there.
00:25:03.47\00:25:04.97
Exactly. All right.
00:25:05.00\00:25:06.47
And a couple of my
friends, they don't dehydrate
00:25:06.50\00:25:10.61
the bread as much and
they use it for sandwiches.
00:25:10.64\00:25:14.61
You can use it for a sandwich.
00:25:14.64\00:25:16.21
Mm-hmm. Okay.
00:25:16.24\00:25:17.58
That's one of the
plus and it's gluten free.
00:25:17.61\00:25:20.75
So we're just
gonna use a lot of them.
00:25:20.78\00:25:22.98
Look at that. Mm-hmm.
00:25:23.02\00:25:24.35
So now we have our
ricotta cheese there.
00:25:24.39\00:25:26.65
Mm-hmm.
00:25:26.69\00:25:28.16
And that goes
on first, you know,
00:25:28.19\00:25:29.62
that's a little unusual.
00:25:29.66\00:25:30.99
Usually is the marinara
00:25:31.03\00:25:32.36
but we're gonna do
things differently.
00:25:32.39\00:25:33.73
We're gonna use... Okay.
00:25:33.76\00:25:35.10
That's how we do, we mix
it up in the raw kitchen.
00:25:35.13\00:25:37.20
We don't do
everything traditional.
00:25:37.23\00:25:39.37
Okay, very nice.
00:25:39.40\00:25:40.87
So you have that going there.
00:25:40.90\00:25:42.47
And then we're gonna put
the marinara on, on top of it.
00:25:42.50\00:25:45.21
Okay, so let me
grab that for you,
00:25:45.24\00:25:46.64
you get your marinara going.
00:25:46.68\00:25:48.01
Okay, okay. Yeah.
00:25:48.04\00:25:49.38
Okay.
00:25:49.41\00:25:50.75
We're not gonna
use it all of it,
00:25:50.78\00:25:52.11
so we're just gonna put...
00:25:52.15\00:25:53.48
You may watch out, I may
take a little sample here.
00:25:53.52\00:25:54.85
But I'm gonna be
patient. I'm gonna be patient.
00:25:54.88\00:25:57.19
So basically what we're doing
is building the pizza now...
00:25:57.22\00:25:59.75
Exactly.
00:25:59.79\00:26:01.12
So we got the ricotta going on,
00:26:01.16\00:26:02.49
we have the marinara
going on right after.
00:26:02.52\00:26:05.53
Have mercy and I
don't have to wait
00:26:05.56\00:26:07.50
for this thing to cook any...
00:26:07.53\00:26:08.86
No.
00:26:08.90\00:26:10.23
Because it's
already a done deal.
00:26:10.27\00:26:11.60
It's already done.
00:26:11.63\00:26:13.64
We just have to build it.
Okay so we're building it.
00:26:13.67\00:26:15.97
So we have the first one
was, which was the crust,
00:26:16.00\00:26:18.94
the ricotta, now
the marinara and then...
00:26:18.97\00:26:22.28
And now we have
extra for, extra later on.
00:26:22.31\00:26:25.38
That's right, I can, you
can even make your own lasagna
00:26:25.41\00:26:27.98
out of this stuff.
00:26:28.02\00:26:29.35
This is, and you basically
followed the same principle.
00:26:29.38\00:26:31.09
Exactly.
00:26:31.12\00:26:32.45
And how we do that raw
as you build that there?
00:26:32.49\00:26:34.69
Yeah, and now we're putting
00:26:34.72\00:26:37.73
just straight basal
leaves on top of it.
00:26:37.76\00:26:40.50
Oh, you see, she
caught me off guard,
00:26:40.53\00:26:42.26
as I was looking over
I saw a spinach there.
00:26:42.30\00:26:44.57
No, these are basal leaves.
00:26:44.60\00:26:46.67
Can I help out a
little bit there?
00:26:46.70\00:26:48.04
Yes, you can. All right.
00:26:48.07\00:26:49.54
So we have the
basal going on. Mm-hmm.
00:26:49.57\00:26:52.24
As you see I'm trying to
get this thing rolling quick
00:26:52.27\00:26:54.18
and I'm getting hungry,
00:26:54.21\00:26:55.54
the basal has that
beautiful smell too
00:26:55.58\00:26:57.78
and what's the next layer?
The next layer, fresh tomatoes.
00:26:57.81\00:27:01.45
All right. Mm-hmm.
00:27:01.48\00:27:03.32
Tomatoes, tomatoes.
And we're just gonna...
00:27:03.35\00:27:04.69
Let me just grab a couple there.
00:27:04.72\00:27:06.05
I'll just decorate my side.
00:27:06.09\00:27:09.06
And then we get that
going, so we got the tomatoes
00:27:09.09\00:27:12.83
and what else?
00:27:12.86\00:27:14.86
Last that the last step
here 'cause I'm getting hungry.
00:27:14.90\00:27:18.00
Okay.
00:27:18.03\00:27:19.37
Now I have a
little time to eat here.
00:27:19.40\00:27:20.80
Yes. And still what?
00:27:20.84\00:27:22.27
The parmesan? No.
00:27:22.30\00:27:25.04
The Italian seasoning in
it... The Italian seasoning.
00:27:25.07\00:27:27.58
And then while you do that
00:27:27.61\00:27:29.28
I'll just grab some
of the parmesan here.
00:27:29.31\00:27:31.15
I hope you take a
look at this y'all
00:27:31.18\00:27:32.55
because it about to go down.
00:27:32.58\00:27:34.55
As we see here, as
she's pouring that there...
00:27:34.58\00:27:37.02
Mm-hmm.
00:27:37.05\00:27:38.69
I'm gonna go ahead
and put the parmesan...
00:27:38.72\00:27:40.32
Parmesan on.
00:27:40.36\00:27:41.69
Oh, Mama Mia, look at this.
00:27:41.72\00:27:44.49
And then basically
it's pretty much of what?
00:27:44.53\00:27:46.59
It's a done deal.
00:27:46.63\00:27:47.96
No cooking. It is a done deal.
00:27:48.00\00:27:49.33
This is why this is valuable
00:27:49.36\00:27:50.70
and I think that's
why we shall all enjoy it.
00:27:50.73\00:27:52.17
Yes.
00:27:52.20\00:27:53.54
And have a good
time, a complete meal.
00:27:53.57\00:27:54.97
And what do you
always say, Evita?
00:27:55.00\00:27:56.34
We need to,
what? Live life fresh.
00:27:56.37\00:27:58.94
There it is. Mm-hmm.
00:27:58.97\00:28:01.28