Have you ever wondered exactly
how to prepare healthy food
00:00:01.36\00:00:03.90
that actually taste good?
00:00:03.93\00:00:05.67
Well, stay tuned
while Evita Tezeno
00:00:05.70\00:00:07.57
and your truly
Nyse Collins show you
00:00:07.60\00:00:09.50
just how to do it and
give you something better,
00:00:09.54\00:00:12.17
A Taste of Paradise.
00:00:12.21\00:00:13.84
Welcome to A Taste of Paradise.
00:00:30.09\00:00:32.19
My name is Evita Tezeno.
00:00:32.23\00:00:34.63
And you know, my favorite fruit
in the whole world is avocados.
00:00:34.66\00:00:41.10
I just love avocados.
00:00:41.14\00:00:43.10
I put them in my smoothies,
I just, they are just,
00:00:43.14\00:00:47.58
to me they're
like nature's butter.
00:00:47.61\00:00:49.91
So I am always trying to
find new and innovative recipes
00:00:49.94\00:00:53.75
to use avocados.
00:00:53.78\00:00:55.38
So today we're going to do
a spicy Thai stuff avocado.
00:00:55.42\00:00:59.89
Yes.
00:00:59.92\00:01:01.26
Now this recipe is
not for the fainted heart
00:01:01.29\00:01:03.49
because it is very spicy,
00:01:03.53\00:01:06.73
but you can make it a little,
00:01:06.76\00:01:10.97
you can adjust the
flavor as you want.
00:01:11.00\00:01:12.67
You don't have
to make it as spicy.
00:01:12.70\00:01:14.90
But this one is
going to be very spicy.
00:01:14.94\00:01:19.17
So I'm going to make
the cream cheese first,
00:01:19.21\00:01:21.24
that goes in the stuff avocado.
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And here's the recipe.
00:01:23.24\00:01:26.51
The ingredients for
the cream cheese are:
00:01:26.55\00:01:30.42
So we're going to
use my trusty Vitamix,
00:01:56.28\00:02:01.28
and these cashews are soaked.
00:02:01.32\00:02:05.65
And this makes them creamy,
when you soak them overnight.
00:02:05.69\00:02:10.36
Here is the almond milk.
00:02:17.43\00:02:19.40
Our garlic,
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lemon juice,
00:02:27.78\00:02:31.88
maple syrup,
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and olive oil.
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And we're gonna blend it.
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So because I
want this to look more
00:03:08.18\00:03:10.62
like a cream cheese consistency,
00:03:10.65\00:03:13.89
I'm going to put
this in my nut milk bag,
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and squeeze most of
the liquid out of it.
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And you can use a
cheesecloth if you want,
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but I have ordered
this nut milk bag online
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and I just love it.
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There's a little messy.
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But you want to get
all the liquid out of,
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not all the liquid
00:03:55.80\00:03:57.13
but you wanted to be
a little less liquidy.
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Okay.
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We're gonna put it in our bowl.
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And we're going to
move on to the next recipe
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which is the Sriracha Sauce.
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And the ingredients
for the Sriracha sauce are:
00:04:59.63\00:05:03.47
And here's what you
need to put it all together.
00:05:28.86\00:05:31.09
So we're going to
do the Sriracha sauce.
00:05:54.75\00:05:56.62
Now ten jalapeno pepper
seem a little bit too much,
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but you can adjust it,
00:06:01.29\00:06:03.09
you can do maybe
five jalapeno peppers
00:06:03.12\00:06:07.13
and maybe three
red bell peppers,
00:06:07.16\00:06:10.47
but I like it spicy.
00:06:10.50\00:06:12.80
Coming from the Louisiana
area, I love spicy food.
00:06:12.83\00:06:17.34
And you don't put a lot,
you just put a little bit.
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And we're gonna
put our lemon juice
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and our lime juice.
00:06:25.78\00:06:29.95
Our garlic, our salt,
00:06:29.98\00:06:36.59
and you can use the
sweetener of choice.
00:06:36.62\00:06:39.03
I use the honey,
00:06:39.06\00:06:40.40
because the honey
really melts out the hot taste
00:06:40.43\00:06:43.50
and this is raw honey.
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The consistency
looks a lot different
00:06:50.21\00:06:52.27
than the regular honey
'cause it's been heated.
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Now the normal Sriracha
sauce you get at any Thai place
00:07:46.66\00:07:50.47
or in any Asian restaurant,
00:07:50.50\00:07:53.17
it's packed with
vinegar and also sugar.
00:07:53.20\00:07:56.84
So this is a
fresh Sriracha sauce
00:07:56.87\00:08:00.81
and it also has been heated.
00:08:00.84\00:08:02.24
So here we go.
00:08:09.68\00:08:11.32
We're going to
take our powdered ginger
00:08:11.35\00:08:13.52
and put it in our cream cheese.
00:08:13.56\00:08:17.79
Stir it up.
00:08:17.83\00:08:19.16
We're gonna mince our garlic.
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I put it in here.
00:08:42.75\00:08:46.02
Stir it up.
00:08:46.05\00:08:48.92
And then we're gonna
checkerboard our avocados.
00:08:48.96\00:08:52.19
I'm going to cut it this
way and then cut it this way,
00:08:52.23\00:08:58.73
so it makes it easier to eat.
00:08:58.77\00:09:01.17
We spoon the cream
cheese on the avocado.
00:09:05.87\00:09:10.45
This is going to be so
delicious, I can't wait.
00:09:20.72\00:09:27.00
Now, we take our
little, our sprouts.
00:09:39.67\00:09:43.85
And these are a combination
of radish and onion sprouts.
00:09:54.12\00:09:59.66
Sprouts are very
nutritious for you,
00:09:59.69\00:10:03.00
loaded, loaded with enzymes.
00:10:03.03\00:10:06.43
Put our cashews on.
00:10:10.17\00:10:11.51
And here goes this
amazing spicy Sriracha sauce.
00:10:16.31\00:10:22.05
Now, if we had smell of vision
00:10:31.96\00:10:36.87
and if you can taste
it through the television,
00:10:36.90\00:10:40.00
I would say come on
in and let's take a bite.
00:10:40.04\00:10:44.44
This has been
another great recipe
00:10:44.47\00:10:46.54
from the Taste of Paradise.
00:10:46.57\00:10:48.88
And remember to live life fresh.
00:10:48.91\00:10:53.31
Welcome back to A
Taste of Paradise.
00:10:58.69\00:11:00.26
You know, we always
do something special,
00:11:00.29\00:11:01.99
something fun and throughout
00:11:02.02\00:11:03.79
you're going to see in
different programs that we do.
00:11:03.83\00:11:06.29
This time we're going to do it
00:11:06.33\00:11:07.66
for our favorite
audience and yes,
00:11:07.70\00:11:10.47
as I travel
throughout in different areas,
00:11:10.50\00:11:12.67
a lot of people
have found the programs
00:11:12.70\00:11:14.04
to be very helpful, encouraging,
00:11:14.07\00:11:16.04
exciting and most
importantly, tasty.
00:11:16.07\00:11:18.97
But some of our favorite,
favorite fans are, yes,
00:11:19.01\00:11:22.78
the young people.
00:11:22.81\00:11:24.15
I don't like when
I say young people,
00:11:24.18\00:11:25.51
the children I
don't like they either.
00:11:25.55\00:11:26.88
Let's just say the young adults.
00:11:26.92\00:11:28.25
And so I said, you
know what, what better way
00:11:28.28\00:11:31.32
than to instead of
just saying, oh cook this,
00:11:31.35\00:11:33.62
this is good for young
adults and stuff like that.
00:11:33.66\00:11:35.92
Why don't we just have them come
00:11:35.96\00:11:37.69
and hang out on our show.
00:11:37.73\00:11:39.33
So throughout you're going
to see some really cool things
00:11:39.36\00:11:42.20
and we're going to have
some special guests and yes,
00:11:42.23\00:11:44.37
my special guest today
00:11:44.40\00:11:45.80
is none other
than my own nephew,
00:11:45.83\00:11:48.30
who's going to help us
cook one of my favorite recipes
00:11:48.34\00:11:50.64
and I'll tell you a little
bit about it here shortly.
00:11:50.67\00:11:53.51
And here he is, it is
Zedy, what's going on, Zedy,
00:11:53.54\00:11:55.81
you all right?
00:11:55.84\00:11:57.18
Yes, sir. Are you
sure you're all right?
00:11:57.21\00:11:58.98
Yes sir. Good, good.
00:11:59.01\00:12:00.48
Or you just
call me uncle nicely,
00:12:00.52\00:12:02.08
making me sound old
and stuff like that.
00:12:02.12\00:12:04.75
So Zedy is going
to help us cook today
00:12:04.79\00:12:06.32
and we're going
to make something
00:12:06.35\00:12:07.69
really, really, really cool.
00:12:07.72\00:12:09.52
You are chef yourself,
no? Yes sir. Yeah, you are.
00:12:09.56\00:12:12.43
Look at him, he
already, he's the chef
00:12:12.46\00:12:14.50
and you do a lot of
cooking and stuff like that.
00:12:14.53\00:12:16.26
So this is nothing new to you.
00:12:16.30\00:12:17.63
No sir. No.
00:12:17.67\00:12:19.00
What do you like to cook most?
00:12:19.03\00:12:20.84
What are some of
your favorite recipes?
00:12:20.87\00:12:24.34
I don't know.
00:12:24.37\00:12:25.71
Hello. Hi, anybody,
anybody home, hello, hello.
00:12:25.74\00:12:28.01
What, you don't know?
You don't have any favorites?
00:12:28.04\00:12:30.08
All of them are good or what?
00:12:30.11\00:12:31.45
Yeah, they're all good.
00:12:31.48\00:12:32.81
What are some of the
things you make though?
00:12:32.85\00:12:36.62
Soup, I like soup.
00:12:36.65\00:12:37.99
You like soup, okay. I
like soup and sandwiches.
00:12:38.02\00:12:39.89
Soup and sandwiches.
00:12:39.92\00:12:41.26
This man sound like
a Italian restaurant
00:12:41.29\00:12:42.86
or something like that
00:12:42.89\00:12:44.23
or one of those
little, little areas.
00:12:44.26\00:12:45.76
So soup and sandwiches,
what do you put in your soup?
00:12:45.79\00:12:48.36
'Cause, I like to
make soup and I don't know
00:12:48.40\00:12:50.17
if you have ever
seen some of our program.
00:12:50.20\00:12:51.77
Have you ever
seen my soup program?
00:12:51.80\00:12:53.44
We call it super healthy soup.
00:12:53.47\00:12:55.60
How can you tell if
your soup is a good soup
00:12:55.64\00:12:57.71
and when you put
the spoon in the pot,
00:12:57.74\00:13:00.38
what should that spoon do?
00:13:00.41\00:13:01.74
It should go attention.
00:13:01.78\00:13:03.11
If your spoon starts leaning
00:13:03.14\00:13:04.48
and sliding on you
and stuff like that,
00:13:04.51\00:13:06.35
it is too watery, it's
going to send you down.
00:13:06.38\00:13:08.82
Watch it now. No, we
don't want that problem.
00:13:08.85\00:13:10.62
But you like soup.
00:13:10.65\00:13:11.99
What are some of
your favorite sandwiches?
00:13:12.02\00:13:14.19
Like just, oh, I
like veggie subs.
00:13:14.22\00:13:16.62
You like veggie subs.
00:13:16.66\00:13:18.63
Veggie subs?
00:13:18.66\00:13:20.00
You mean just some pieces
of bread and just a cucumber
00:13:20.03\00:13:22.66
or something like
that or what kind of sub?
00:13:22.70\00:13:24.27
What else do you put on it,
00:13:24.30\00:13:25.63
what are some
veggies that you put?
00:13:25.67\00:13:27.04
The cucumber, tomato,
olives, lettuce, onions,
00:13:27.07\00:13:32.81
you got to suggest.
00:13:32.84\00:13:34.51
I guess it just depends. Onions.
00:13:34.54\00:13:35.88
It just depends,
how are you feeling?
00:13:35.91\00:13:37.25
This is my kind of chef here
00:13:37.28\00:13:38.61
'cause a lot of
people always ask me,
00:13:38.65\00:13:39.98
you know, they ask me, "Nyse,
what is your favorite foods?"
00:13:40.02\00:13:41.85
I don't
personally have a favorite,
00:13:41.88\00:13:43.22
it just depends what?
00:13:43.25\00:13:44.59
How I feel and
something like that, yeah.
00:13:44.62\00:13:46.09
So that's pretty cool
00:13:46.12\00:13:47.72
that Zedy's going to
be helping us out today.
00:13:47.76\00:13:49.46
How old are you, Zedy? I'm 15.
00:13:49.49\00:13:50.93
Fifteen.
00:13:50.96\00:13:52.29
So all here, 15
under and above whoever,
00:13:52.33\00:13:55.23
you have it right here.
00:13:55.26\00:13:56.60
Yeah, I can't
say, "Oh, Nyse knows
00:13:56.63\00:13:57.97
how to do it
and stuff like that.
00:13:58.00\00:13:59.60
He can make it
himself, he loves the soups,
00:13:59.63\00:14:01.70
he loves the
sandwiches, anything else?
00:14:01.74\00:14:03.81
They're just boring
soups and sandwiches.
00:14:03.84\00:14:05.17
I like pasta.
00:14:05.21\00:14:06.54
All right, there that's my
man after my own hot pasta,
00:14:06.57\00:14:08.51
you got to get
the Italian going.
00:14:08.54\00:14:10.48
The pasta as
well, you enjoy that.
00:14:10.51\00:14:12.41
And we, I think we've
done maybe one or two recipes
00:14:12.45\00:14:14.58
or something like that before.
00:14:14.62\00:14:15.95
So but what we're
going to do here today
00:14:15.98\00:14:18.62
is one of my favorites.
00:14:18.65\00:14:20.76
Do you know what
my favorite veggie is?
00:14:20.79\00:14:23.09
It has to be artichoke.
00:14:23.12\00:14:24.59
Hey somebody's
been watching our show.
00:14:24.63\00:14:27.26
Here it is right here.
00:14:27.30\00:14:28.70
This is my favorite
veggie of all time history.
00:14:28.73\00:14:31.67
Knowing of man at
all, this is the artichoke.
00:14:31.70\00:14:35.27
You've ever had
artichoke before?
00:14:35.30\00:14:36.77
I have but I don't like it.
00:14:36.81\00:14:38.44
You don't like it.
00:14:38.47\00:14:39.81
Man, get out of here.
No, no, it's all right.
00:14:39.84\00:14:41.81
What's your favorite veggie?
00:14:41.84\00:14:44.01
I like potatoes.
00:14:44.05\00:14:45.38
You like potatoes.
00:14:45.41\00:14:46.75
All right, what else?
00:14:46.78\00:14:48.12
Carrots.
00:14:48.15\00:14:49.48
Carrots is good as well,
00:14:49.52\00:14:50.85
good for the eyes
and potatoes of course,
00:14:50.89\00:14:52.22
good for the stomach and stuff,
so he like some good veggies.
00:14:52.25\00:14:54.49
But they can't
hang with the artichoke.
00:14:54.52\00:14:55.96
So today, what
we're going to do,
00:14:55.99\00:14:57.56
we're going to
make artichoke and rice
00:14:57.59\00:14:59.83
or some people
call it artichoke pulao
00:14:59.86\00:15:03.43
or pulav or you know,
00:15:03.47\00:15:05.53
what or some
people just say paella.
00:15:05.57\00:15:07.14
I think this is one of
the easiest recipes to make
00:15:07.17\00:15:09.20
because all you do
is you take everything,
00:15:09.24\00:15:10.67
you dump it in a pot,
you add some hot water.
00:15:10.71\00:15:13.51
And then you
what? You let it what?
00:15:13.54\00:15:15.54
You just let it. Sautee.
00:15:15.58\00:15:16.91
Yeah, let it
sautee or let it cook
00:15:16.95\00:15:18.28
or whatever like that.
00:15:18.31\00:15:19.65
So we're going to make
some of this here today.
00:15:19.68\00:15:21.02
Yeah, hang out
with my best friend.
00:15:21.05\00:15:22.88
And the recipe is
actually quite simple for you
00:15:22.92\00:15:26.29
and here it is.
00:15:26.32\00:15:27.66
The recipe is,
all you need is...
00:15:27.69\00:15:29.02
That's all you need
and that's a simple recipe.
00:16:03.46\00:16:05.73
So we have
everything here ready to go
00:16:05.76\00:16:07.90
and so it's really
simple how to get it started.
00:16:07.93\00:16:11.77
'Cause I need this to
get cooking a little bit
00:16:11.80\00:16:13.80
before you start to get
working on that artichoke there.
00:16:13.84\00:16:17.94
So I'm gonna get the
fire going just a little bit,
00:16:17.97\00:16:20.88
so we're gonna
bring that to little heat.
00:16:20.91\00:16:22.81
And while that gets rolling,
I'm just gonna take the, what?
00:16:22.84\00:16:25.78
Tofu. What do we have here?
00:16:25.81\00:16:27.15
The tofu.
00:16:27.18\00:16:28.52
This one has
already been cubed for you.
00:16:28.55\00:16:29.88
You can just buy a cube,
00:16:29.92\00:16:31.25
the big one and cut it yourself.
00:16:31.29\00:16:33.59
Real simple, real
easy as you see there.
00:16:33.62\00:16:36.16
And you also see my
little menu, my recipe there.
00:16:36.19\00:16:40.06
And so I'm just
gonna put that there.
00:16:40.10\00:16:42.73
And we're gonna
get that rolling,
00:16:42.76\00:16:44.10
we're gonna take
little bit of the olive oil
00:16:44.13\00:16:46.03
and get that here.
00:16:46.07\00:16:47.80
Nyse, don't
worry, we're not frying,
00:16:47.84\00:16:49.57
sometimes I get into
trouble, they're like, uh,
00:16:49.60\00:16:51.07
he's frying food
and stuff like that.
00:16:51.11\00:16:53.04
So we're not gonna fry,
00:16:53.07\00:16:54.41
we're just gonna put a
little bit of olive oil.
00:16:54.44\00:16:55.94
So while that gets
heated, a lot of people say,
00:16:55.98\00:16:58.45
I still don't
know how to go ahead
00:16:58.48\00:17:01.38
and cut the artichoke.
00:17:01.42\00:17:02.75
So who's gonna help us
cut the artichoke today?
00:17:02.78\00:17:05.19
I'm here. You are.
00:17:05.22\00:17:06.55
So where is your knife?
Here's a knife right here.
00:17:06.59\00:17:08.42
We're gonna show us
00:17:08.46\00:17:09.79
how to make some
artichoke and yes,
00:17:09.82\00:17:12.03
he's gonna cut it himself.
00:17:12.06\00:17:13.43
I know parents are like no,
00:17:13.46\00:17:14.96
we don't want no
problems but can you handle it?
00:17:15.00\00:17:17.50
Yes, I can. All right, show us.
00:17:17.53\00:17:19.07
What do we need to do?
00:17:19.10\00:17:20.44
You need to peel
all the bad looking one.
00:17:20.47\00:17:23.67
The bad looking ones, okay,
00:17:23.71\00:17:25.04
so you're gonna move
the outer leaves, what else?
00:17:25.07\00:17:26.41
So let's go ahead.
00:17:26.44\00:17:27.78
So he's moving some of
those outer leaves there.
00:17:27.81\00:17:30.78
And that's a pretty
artichoke dish you got there.
00:17:30.81\00:17:33.35
Very nice looking artichoke,
00:17:33.38\00:17:35.08
so y'all keep an
eye on him there,
00:17:35.12\00:17:37.19
while he removes
some of those leaves.
00:17:37.22\00:17:39.89
He's just removing
the outside leaves.
00:17:39.92\00:17:43.43
And then what's the next step?
00:17:43.46\00:17:44.79
Then you're going to...
00:17:44.83\00:17:46.73
Now you're gonna
throw those away?
00:17:46.76\00:17:48.60
No.
00:17:48.63\00:17:50.13
No, you're not gonna
throw those way of course.
00:17:50.17\00:17:51.93
I'm gonna take those
and I'm gonna save this why?
00:17:51.97\00:17:54.17
'Cause these are good
stuff, you wash these,
00:17:54.20\00:17:56.00
you rinse them
00:17:56.04\00:17:57.37
and you can actually
boil them separately,
00:17:57.41\00:17:59.07
and you can make artichoke tea.
00:17:59.11\00:18:01.24
What else? What's the next step?
00:18:01.28\00:18:02.61
And now you're
gonna cut the top.
00:18:02.64\00:18:06.11
The top part, do you remember
how we're gonna cut real quick,
00:18:06.15\00:18:08.92
remember keep your fingers down
00:18:08.95\00:18:10.42
and away from the knife
00:18:10.45\00:18:11.79
or you can hold it
a little bit there,
00:18:11.82\00:18:13.15
get a good firm grip on
that and we're gonna cut,
00:18:13.19\00:18:15.79
just make sure you
have a very sharp what?
00:18:15.82\00:18:18.79
Knife.
00:18:18.83\00:18:20.16
Sharp knife, okay.
00:18:20.20\00:18:23.97
So we're gonna get
that going and very good,
00:18:24.00\00:18:26.37
you're doing excellent.
00:18:26.40\00:18:27.74
All right.
00:18:32.81\00:18:34.14
You can hear my
tofu rolling over here.
00:18:34.18\00:18:36.11
We're gonna let
the tofu go ahead
00:18:36.14\00:18:38.05
and cook till it's medium round.
00:18:38.08\00:18:42.25
All right, you did
that, let me come back.
00:18:42.28\00:18:43.75
What do we got to
add a little bit of?
00:18:43.79\00:18:45.15
Salt. Little bit of salt.
00:18:45.19\00:18:46.79
Get that going there nicely.
00:18:46.82\00:18:49.89
All right, we want
that to get nice and brown,
00:18:49.92\00:18:52.06
so I'm gonna let
that cook a little bit.
00:18:52.09\00:18:53.86
And then what's the next step?
00:18:53.90\00:18:55.23
So now that do you do
that, let me clean up for you
00:18:55.26\00:18:57.17
'cause we have a
new chef in town.
00:18:57.20\00:18:59.90
Oh, I'm not
gonna throw those away,
00:18:59.93\00:19:01.34
keep those on aside.
00:19:01.37\00:19:02.70
Then what's the next step?
00:19:02.74\00:19:04.07
Then you're gonna cut it.
00:19:04.11\00:19:05.71
You're gonna cut
into half, right?
00:19:05.74\00:19:07.08
So what's the easiest
way to cut that there?
00:19:07.11\00:19:10.65
Very good.
00:19:10.68\00:19:12.01
So you're gonna put
those fingers down everybody
00:19:12.05\00:19:13.52
watch his fingers,
this guy is a chef.
00:19:13.55\00:19:15.35
You're gonna put
those fingers down
00:19:15.38\00:19:16.72
'cause you don't want to add
fingers to the recipe, do you?
00:19:16.75\00:19:20.02
No. No, that's not a part of it.
00:19:20.06\00:19:22.19
All right, so you kind
of cut it halfway, sideways,
00:19:22.22\00:19:25.86
anyway is a good way.
00:19:25.89\00:19:27.23
Look how pretty that is. Okay.
00:19:27.26\00:19:29.13
And then what
we're gonna do again?
00:19:29.16\00:19:30.67
Cut it down another half.
00:19:30.70\00:19:32.43
Another half.
00:19:32.47\00:19:33.94
Very good,
you're doing excellent.
00:19:33.97\00:19:35.54
This man is shock.
00:19:35.57\00:19:37.01
Then you're
gonna do another half.
00:19:37.04\00:19:38.37
Then another half.
00:19:38.41\00:19:39.74
Keep up with those
halves, keep a eye on him,
00:19:39.77\00:19:41.11
keep a eye on
him as he goes ahead
00:19:41.14\00:19:43.38
and he makes that
roll, very good, next.
00:19:43.41\00:19:47.92
Is that half or third
00:19:47.95\00:19:49.65
or what you've
got going on here?
00:19:49.68\00:19:51.62
This is, you've
got to watch new chefs.
00:19:51.65\00:19:53.86
Keep it going, very good.
00:19:53.89\00:19:55.22
Then we're gonna do that again.
00:19:55.26\00:19:56.59
So basically you're
gonna cut into half,
00:19:56.62\00:19:57.96
then cut another half,
00:19:57.99\00:19:59.33
and then you're
gonna cut throughout
00:19:59.36\00:20:01.30
so you're gonna have
about, what do you have?
00:20:01.33\00:20:03.40
Eights. Eights.
00:20:03.43\00:20:04.77
All right, so instead of quarter
00:20:04.80\00:20:06.13
you have eights going there.
00:20:06.17\00:20:08.50
All right, keep it
going and you're almost done.
00:20:08.54\00:20:10.87
Very good.
00:20:13.07\00:20:14.41
Now normally this
is a big artichoke.
00:20:14.44\00:20:16.48
Look how pretty
that is, that is amazing.
00:20:16.51\00:20:18.81
Some people try to
eat this like this,
00:20:18.85\00:20:20.75
you can eat it raw
but you only want to eat,
00:20:20.78\00:20:22.38
take a quick look at the what?
00:20:22.42\00:20:24.22
The heart. What
is this called the?
00:20:24.25\00:20:26.22
Heart. The heart
of the artichoke.
00:20:26.25\00:20:27.76
Can you all see the
heart of the artichoke,
00:20:27.79\00:20:29.32
it's right there.
00:20:29.36\00:20:30.69
This is like a
quarter heart, all right.
00:20:30.73\00:20:32.29
But this is the
part that you eat,
00:20:32.33\00:20:34.66
this thing is amazing.
00:20:34.70\00:20:36.03
This is very, very
good for you, it's healthy.
00:20:36.06\00:20:38.53
And what we're gonna
do is cut off the stalks
00:20:38.57\00:20:40.87
a little bit there.
00:20:40.90\00:20:42.64
Oh, watch this,
this one artichoke
00:20:42.67\00:20:45.77
cost me almost 399.
00:20:45.81\00:20:47.61
Now a lot of people
say what, that is what?
00:20:47.64\00:20:49.38
Expensive. That is expensive.
00:20:49.41\00:20:51.08
You got 399? No.
00:20:51.11\00:20:52.45
You don't?
00:20:52.48\00:20:53.82
Man, you're 15 you should
be working and stuff like that.
00:20:53.85\00:20:55.82
But it's a lot of
money for just that one item.
00:20:55.85\00:20:58.52
So what can we use instead?
00:20:58.55\00:20:59.99
Can.
00:21:00.02\00:21:01.36
We can use the can.
00:21:01.39\00:21:02.72
We just have to make sure
it's not stored in vinegar
00:21:02.76\00:21:04.36
or something like that.
00:21:04.39\00:21:05.73
And you get a
quite a bit of hearts.
00:21:05.76\00:21:08.56
Okay, so you get a
little bit more hearts there.
00:21:08.60\00:21:10.87
And so if you all take a quick
look at all those hearts there
00:21:10.90\00:21:15.97
in the can and
look at all of that,
00:21:16.00\00:21:18.34
that you can get there.
00:21:18.37\00:21:20.24
Very nice.
00:21:20.28\00:21:22.04
And we're gonna
actually go ahead
00:21:22.08\00:21:24.45
and get that rolling
00:21:24.48\00:21:25.81
with the rest
of the recipe here,
00:21:25.85\00:21:27.42
but we're not
done, we're not done.
00:21:27.45\00:21:28.78
We're just getting
rolling here, right.
00:21:28.82\00:21:30.62
But that was
simple and easy. Yes.
00:21:30.65\00:21:32.15
You can take
this, you can boil them,
00:21:32.19\00:21:34.39
you can put
them in here as well.
00:21:34.42\00:21:35.76
We're gonna use
the hearts real quick
00:21:35.79\00:21:37.26
because these are fresh.
00:21:37.29\00:21:38.96
I want to save those for myself.
00:21:38.99\00:21:40.73
And I'll tell you
a little bit later,
00:21:40.76\00:21:42.10
what the artichoke is good for.
00:21:42.13\00:21:44.37
So as we continue
along with the recipe here,
00:21:44.40\00:21:47.44
we're gonna go ahead and
we're gonna use some what?
00:21:47.47\00:21:49.80
Chicken, kicking chicken.
00:21:49.84\00:21:52.54
Kicking, all
right, you all heard him?
00:21:52.57\00:21:55.34
Say that loud and
clear, so we all can hear you.
00:21:55.38\00:21:57.25
Kickin'
chicken... Style seasoning.
00:21:57.28\00:21:59.61
All right, so we're gonna take
00:21:59.65\00:22:00.98
the kickin'
chicken style seasoning,
00:22:01.02\00:22:02.35
I'm just gonna move this
stuff over here out of the way.
00:22:02.38\00:22:05.39
All right, and we're
gonna add a little bit of that
00:22:05.42\00:22:07.72
to add some flavor.
00:22:07.76\00:22:09.72
Of course, we're
not gonna pour all here.
00:22:09.76\00:22:11.23
I just want that
tofu to get rolling.
00:22:11.26\00:22:13.03
And then we're gonna add
a rest of the ingredients
00:22:13.06\00:22:15.93
like our lima beans,
00:22:15.96\00:22:17.30
we're gonna put about half a bag
00:22:17.33\00:22:18.67
and we're gonna put half a bag
of the French cut green beans,
00:22:18.70\00:22:21.97
so you can pour a
half and I'll pour half.
00:22:22.00\00:22:23.54
All right, very good.
00:22:27.94\00:22:29.98
So now we have a half a bag now,
00:22:30.01\00:22:31.45
half a bag later.
00:22:31.48\00:22:32.81
You know, you decide
what works best there.
00:22:32.85\00:22:34.98
Do you like green beans?
00:22:35.02\00:22:36.35
Yes, I do. Very good.
00:22:36.38\00:22:37.85
If anybody watching a program,
00:22:37.89\00:22:39.25
it's good for diabetes,
00:22:39.29\00:22:41.12
and lima beans as
well is also good.
00:22:41.16\00:22:44.36
So we're gonna get that going.
00:22:44.39\00:22:45.73
This is one of
my favorites, why?
00:22:45.76\00:22:47.10
'Cause it's very what?
00:22:47.13\00:22:48.46
Easy to make, very easy to make.
00:22:48.50\00:22:50.43
Then we're gonna artichoke.
00:22:50.47\00:22:53.57
Now you know I love artichoke,
so what am I gonna do?
00:22:53.60\00:22:55.97
I'm gonna add it
all and look at how much
00:22:56.00\00:22:57.71
hearts, quarters, thirds
00:22:57.74\00:22:59.91
whatever we got
out of that one there,
00:22:59.94\00:23:01.98
so you're gonna
be love artichoke.
00:23:02.01\00:23:06.18
So we get that going.
00:23:06.21\00:23:07.55
Now remember just a little
bit, little bit extra oil.
00:23:07.58\00:23:12.05
You want to do the salt for me?
00:23:12.09\00:23:13.42
Yeah, sure.
00:23:13.46\00:23:14.79
All right, so he's
gonna put in some of that salt
00:23:14.82\00:23:16.59
with a little
extra pinch of salt.
00:23:16.62\00:23:19.66
There, that is very
nice to get that going.
00:23:19.69\00:23:22.63
And here it is,
00:23:22.66\00:23:25.53
so let's make sure
that fire is on good.
00:23:25.57\00:23:28.84
Is this easy, can you make this?
00:23:28.87\00:23:30.21
Yes. Are you sure?
00:23:30.24\00:23:31.57
Yes.
00:23:31.61\00:23:32.94
All right, but
we're not done yet.
00:23:32.97\00:23:34.51
Now we're gonna
take some olives as well
00:23:34.54\00:23:37.45
'cause this is crucial.
00:23:37.48\00:23:38.88
This is what makes it a paella.
00:23:38.91\00:23:40.45
How do you say it?
00:23:40.48\00:23:43.72
Not paella, it's paella.
00:23:43.75\00:23:47.76
Basically this is a
Spanish dish from Spain
00:23:47.79\00:23:50.66
and a lot of people enjoy
this, when they go out to eat,
00:23:50.69\00:23:53.60
they order a paella.
00:23:53.63\00:23:54.96
And normally they
get it in like 20 minutes
00:23:55.00\00:23:56.77
and it's cooked
rice and a reason
00:23:56.80\00:23:58.13
why 'cause that's
just regular rice,
00:23:58.17\00:23:59.70
but we're gonna
be using brown rice
00:23:59.73\00:24:01.07
and the key ingredient is what?
00:24:01.10\00:24:02.84
Olives.
00:24:02.87\00:24:04.21
Olives, so we're gonna put
some olives in here as well.
00:24:04.24\00:24:07.58
Matter of fact, I love olives,
00:24:07.61\00:24:08.94
so what am I gonna do?
00:24:08.98\00:24:10.31
I'm gonna put the whole
can, it didn't cost too much.
00:24:10.35\00:24:12.58
I know a lot of us
don't like to use cans
00:24:12.61\00:24:14.55
and all that
other stuff but hey,
00:24:14.58\00:24:16.28
we need a quick and easy recipe,
00:24:16.32\00:24:18.05
so just try that.
00:24:18.09\00:24:19.52
So we're gonna get that going.
00:24:19.55\00:24:20.89
Then what we're gonna
add a little bit more of?
00:24:20.92\00:24:23.06
Kickin' chicken style seasoning.
00:24:23.09\00:24:25.13
Kickin' chicken
style seasoning, all right.
00:24:25.16\00:24:26.93
So we're gonna add
that, or matter of fact,
00:24:26.96\00:24:28.56
just add all of it.
00:24:28.60\00:24:31.17
Now watch this, you can do
it in million different ways.
00:24:31.20\00:24:33.23
You want to stir it?
00:24:33.27\00:24:34.60
I'm gonna
switch places with you.
00:24:34.64\00:24:36.57
This is actually my
better side anyway so.
00:24:36.60\00:24:39.17
Hey, all right.
00:24:39.21\00:24:40.54
So we're gonna go ahead,
00:24:40.58\00:24:41.91
you got to get
that mixed up there.
00:24:41.94\00:24:44.01
And now you can do
it in a couple of ways,
00:24:44.05\00:24:48.28
you can actually add the rice.
00:24:48.32\00:24:50.75
So what are we
adding? Brown rice.
00:24:50.79\00:24:52.92
Brown rice to this
00:24:52.95\00:24:55.02
and we're gonna add some water.
00:24:55.06\00:24:57.63
We're gonna add the
five cups of water here.
00:24:57.66\00:25:00.93
Basically it's
what two cups of water
00:25:00.96\00:25:02.96
to one cup of brown rice.
00:25:03.00\00:25:06.20
Now people said, oh, man,
00:25:06.23\00:25:07.57
I think it's
gonna come out soggy
00:25:07.60\00:25:09.07
or whatever like that,
but this comes out very nice.
00:25:09.10\00:25:11.64
You see now it
calmed down a little bit.
00:25:11.67\00:25:13.84
So when it gets to a boil,
00:25:13.88\00:25:15.51
then we're
gonna put the top over
00:25:15.54\00:25:17.18
and let it
simmer there for itself.
00:25:17.21\00:25:19.11
And we're gonna add just
a little bit of turmeric.
00:25:19.15\00:25:23.62
All right, this
gives it that color.
00:25:23.65\00:25:25.79
I'm not gonna pour
all but just a little bit.
00:25:25.82\00:25:27.69
And turmeric is also
very good for inflammation,
00:25:27.72\00:25:30.19
mix that up there nicely.
00:25:30.23\00:25:31.69
And you know, what I
got to add a little bit of,
00:25:31.73\00:25:33.93
little bit of salt.
00:25:33.96\00:25:35.30
Don't get on my case here,
00:25:35.33\00:25:36.67
a little bit of
salt is good for you.
00:25:36.70\00:25:38.03
And there that is,
00:25:38.07\00:25:40.67
that's basically the just of it.
00:25:40.70\00:25:42.10
And somewhere along
the way, you take a top,
00:25:42.14\00:25:45.67
so what are we gonna do?
00:25:45.71\00:25:47.71
I'm gonna cover
that, and it's a done deal.
00:25:47.74\00:25:50.35
This you now you let
to sit for, you turn,
00:25:50.38\00:25:52.88
wait till it boils a little
bit and then when it stops,
00:25:52.91\00:25:56.42
when it boils,
what are you gonna do?
00:25:56.45\00:25:57.85
You're gonna
turn it down to what?
00:25:57.89\00:25:59.22
Simmer.
00:25:59.25\00:26:00.59
A simmer or low heat
and let it cook itself.
00:26:00.62\00:26:02.72
Please, don't mess with it.
00:26:02.76\00:26:04.76
You know how lot of
times people keep checking it
00:26:04.79\00:26:06.70
and stuff like that.
00:26:06.73\00:26:08.06
Leave it alone, let
it rest a little while
00:26:08.10\00:26:10.03
so it could be
ready to what, to be?
00:26:10.07\00:26:11.97
Eaten. To be eaten.
00:26:12.00\00:26:13.34
Somebody knows how rice talks.
00:26:13.37\00:26:14.70
So basically,
that's what you do.
00:26:14.74\00:26:16.54
Let's talk about
this artichoke real quick
00:26:16.57\00:26:18.07
'cause this is gonna cook
00:26:18.11\00:26:19.44
and we probably won't
have enough time to cook it
00:26:19.47\00:26:20.81
but we have a
finished product, you know,
00:26:20.84\00:26:22.18
we made some of it
little bit earlier.
00:26:22.21\00:26:23.55
This artichoke is so fantastic.
00:26:23.58\00:26:25.15
Now watch this,
he's gonna get mad at me
00:26:25.18\00:26:26.61
but don't get in trouble.
00:26:26.65\00:26:27.98
You know, what
else it's good for,
00:26:28.02\00:26:29.35
it's good for the what?
00:26:29.38\00:26:30.72
Acne. Good for
the skin, all right.
00:26:30.75\00:26:32.09
So you know my brother,
00:26:32.12\00:26:33.46
he's at about 14,
15 years you know,
00:26:33.49\00:26:35.09
little hormones and
stuff starts acting up.
00:26:35.12\00:26:37.86
And so right here
you may use on a face
00:26:37.89\00:26:39.59
and stuff like
that, you eat this
00:26:39.63\00:26:41.16
it's gonna
actually help clean the skin
00:26:41.20\00:26:43.63
and it detoxifies the liver,
so it's very good for the skin,
00:26:43.67\00:26:46.84
so this is something
that you want to enjoy.
00:26:46.87\00:26:49.24
Are you gonna start
enjoying some artichoke?
00:26:49.27\00:26:51.67
Probably not.
00:26:51.71\00:26:53.04
Probably not, all right.
00:26:53.07\00:26:54.41
Well, he don't want
fresh and clean skin
00:26:54.44\00:26:55.98
so all well too bad.
00:26:56.01\00:26:57.55
Well, I'm gonna enjoy it,
00:26:57.58\00:26:58.91
so my skin could
be nice and beautiful.
00:26:58.95\00:27:00.85
So here's what
we're gonna do real quick.
00:27:00.88\00:27:02.55
We have a
finished product. Go ahead.
00:27:02.58\00:27:03.92
You want to grab that.
00:27:03.95\00:27:06.15
Here's what it
is when it's cooked
00:27:06.19\00:27:08.16
and when it's ready to go.
00:27:08.19\00:27:09.62
It's very tasty simple and easy,
00:27:09.66\00:27:12.36
here is your artichoke
pulao or pillao or paella,
00:27:12.39\00:27:18.17
whatever you want to call it.
00:27:18.20\00:27:19.53
This is some good stuff.
00:27:19.57\00:27:20.97
A lot of people enjoy
it, it is tasty as well.
00:27:21.00\00:27:23.87
You think you're
gonna try some of this?
00:27:23.91\00:27:25.37
Yeah, I'll try
some. You'll try some.
00:27:25.41\00:27:27.28
When you're done with
this, you're gonna love it.
00:27:27.31\00:27:29.44
You're gonna
love it and you knew,
00:27:29.48\00:27:31.18
I'm gonna force him to
have a favorite veggie.
00:27:31.21\00:27:34.38
Soon one day his favorite veggie
00:27:34.42\00:27:36.08
is gonna be artichoke
00:27:36.12\00:27:37.45
and this is something
that, can you do this?
00:27:37.49\00:27:39.55
Yes, I can.
00:27:39.59\00:27:40.92
Can you teach other
people how to do this?
00:27:40.96\00:27:42.29
Yes, I can. There it is so.
00:27:42.32\00:27:43.66
So let's give big pound
to my little nephew here
00:27:43.69\00:27:47.70
to enjoy this fantastic
meal and Evita she always says,
00:27:47.73\00:27:50.73
live life fresh.
00:27:50.77\00:27:52.10
We're gonna live
life freshly cooked.
00:27:52.13\00:27:53.57
All right, excellent.
00:27:53.60\00:27:54.97
Thanks a lot,
enjoy the artichoke
00:27:55.00\00:27:57.67
with special paella,
pulao one of our favorites.
00:27:57.71\00:28:01.14