Sun Fire Foods - Raw Food Recipes with Aris Latham

[Music] greetings I'm re Slaton the Sun fire gourmet and I'd like to share with you a special collection of recipes that I developed using exquisite Jamaican ingredients so we have things like mango Aki pineapple you name it the best of what Jamaica has to offer in a fresh cuisine so we've put together pies salads juices vegetable flush pate nut meat Wow it is quite a collection and I really love to be able to see you take it into your kitchen and use it to unlock your creative culinary energy and when it's ready just call me for dinner son fired food.com enjoy [Music] yes greetings Andrew and I would like to welcome you into our son cuisine lab as we call it right here what we're gonna do for you today is bring you into the tomato vibe as we mentioned about the tomato a little earlier so Andrews going to do some tomatoes for us we have two pounds of tomatoes that we're going to juice in our juicer right here the juice extractor and the tomato tonic as we call it it's a vital high because it really just vibrates your energy and lifts you up the primary thing about this particular recipe is that it cleanses the body so besides the the tomato we're going to use 1 medium size onion I'm just gonna cut that onion into four pieces right here and along with the onion we're gonna use one small turnip and we're going to cut that into four pieces as well now what we're adding to the tomato are hot foods foods that actually burn the mucus out of the system they open up the circulatory system and let the blood just flow right through we're gonna add one thumb of ginger to this as well also we're going to add two cloves of garlic and along with that we're going to use one hot pepper one of the scotch bonnet pepper and some fresh coriander leaves which is also known as cilantro or in some circles you might know it as Chinese parsley so that is 1/4 cup of the cilantro we're going to add this right with the tomato and there everything is going to be juiced along with the tomato and in addition to that reduce three lines the juice of three limes we're going to go ahead and put our lime juice in our bowl right here and as our blend with the tomato onion garlic turnip hot pepper ginger and cilantro is ready we're going to mix that right in with our lime juice again this is a vital high and if you have a cold coming on if you have any type of respiratory challenges you have the flu or something of that nature that you want to arrest you drink this particular tonic right here and it dries the mucus out of the out of the respiratory tract opens up that respiratory channel for you so that you can get more oxygen coming into the blood now the tomato itself as you know it is one of the most marvelous foods when it comes to the blood of course red foods you know we want to build the blood and in all in order to build it we must first cleanse it so with these particular products right here we're gonna cleanse and bill simultaneously so it also can act as an appetizer as well because it opens up the appetite so we're going to go ahead and add our blend right to the juice right here it opens up the appetite as well and you can actually use it as a sauce or as a gravy as a dressing or you can just get a little shot and have it as a shot just as a hot shot as we might call it so here we are our hot tomato tonic vital hi to open up that respiratory channel and enjoy tomato at its finest [Music] welcome back Andrew and I would like to really share a very interesting secret with you you know as we were talking about vegetarianism you know many vegetarians include fish in their eating system so we want to show you a way of really seeing where the fish vibration came from so we're gonna go into the sea and we're gonna do a seafood ikc food so Andrea's gonna go ahead and get some of our I can you know a key itself it's very unique to Jamaica it's a protein very rich high protein it's got a good friendly fat to it as well and of course you know not cooking the Aki would make it possible for you to be able to digest it and assimilate it effectively so we're going to pulse the Aki in the food processor with the s-blade and along with the Aki we're going to go ahead and use a variety of seaweeds so he's just mincing the academic for you to make it a little finer texture not smooth but just chunky moderately chunky along with the Aki as we mentioned we're going to go ahead and use some seaweed so let's go ahead and put our a key in our mixing bowl and the seaweeds or sea vegetables actually they're really not weeds they're vegetables just like the land-based vegetables that we know these are also leaves and and and different flowers and things like that that grow in the sea so we have the RMA we have the nori seaweed which is what is used to roll the sushi in and we have the Jiki kombu this is dose dose is actually a lettuce it's a seed lettuce and of course we have the sea for rain or what you know as as the sea moss itself seaweeds or sea vegetables are very high in trace minerals which are not gonna find in the land-based vegetables these days they're actually great for counteracting the of radiation so if you in front of the computer and doing things that generate a lot of radiates and activity then you want to go ahead and and use seaweed in your eating's diet on a regular basis now Andrews going to go ahead and mince up for us some vegetables we have red pepper sweet red pepper we have yellow pepper we're gonna use a red onion small piece of red onion celery and the scallion and also going to use a small amount of the scotch bonnet pepper you know because when we have seafood we like it spicy you know so just as you would spice up your fish we want to spice up our a key right here so what we have done we have soaked our seaweeds for about 15 minutes and now they're well hydrated you have to put the moisture back into them they're just dry when you see them so once he's finished mincing up the vegetables then he's going to go ahead and mince these seaweeds for us as well now in addition to this we're going to add a little lime juice right to this mix we're going to juice one lime now the lime itself is used as a marinade you know like how you would escovitch a fish so the lime would actually help to do the marinating itself so we're gonna go ahead and just use one large line for this dish squeeze it right onto our Aki right here and in addition to the lime and the onion and the garlic that we're going to use we're going to also put some seasoning into this so let us go ahead and press two cloves of garlic now you want to press your garlic when you use the garlic you know in pressing the garlic you activate the mustard oil in the garlic and the mustard oil is an antiseptic so garlic itself is I'll just consider it in turn no deodorants so we're gonna go ahead and add these two cloves of pressed garlic right to our mixer along with that we're gonna use some fresh thyme this is the Jamaican time you know that's one thing in Jamaica as we say soon come which means we have lots of time on our hand and nothing else typifies that then the fresh Jamaican time every time you come to the market there's always lots of time waiting for you so we have time just slow down and enjoy our seafood as we put it all together for you now we're gonna go back to the sea as well and add something very interesting it's a granulated sea vegetable it's this one here it's the kombu itself kom bu and the kombu gets granulated so you can actually just sprinkle it right on there as you would say sprinkle a little black pepper or something just a pinch of the kombu now interestingly enough the kombu seaweed is what they used to derive MSG from so you can see what kind of flavor you're really putting into this by adding a little kombu seaweed to this as well and we have an herbal blend here this is a shrimp and crab boil blend so this is what you would traditionally use in your shrimp and crab dish to really just give it that type of herbal seasoning that you that you so enjoy and those types of dishes so we're gonna go ahead and add 1/2 a teaspoon of our shrimp and crab boil to this particular mix here so we want to get that seafood flavor we want to get that seafood energy because it is seafood this is food from the sea these seaweeds so we're gonna get these right ready for you as andrew is getting our scallion finish up he's gonna fitstar chop our seaweeds now they all get soaked except for the nori we do not soak the nori and also the adults seaweed or the adults lettuce we're gonna use about 1 tablespoon of the adults so this gets chopped this doesn't need to be soaked because they get it absorbed the moisture effectively on its own along with this we're gonna add a little allspice all Pimentel you know one of our favorites here in Jamaica okay yeah let's go easy on the vendor today livin lighten up because they have the hot tomato tonic already too you know bring them up into the light so we're gonna just go ahead and we're gonna do 1/4 of the scotch bonnet for them today okay and you know of course with this type of dish now we can add a little bit of touch of sodium and one of the best ones we could use and it comes from the sea as well this is a sea salt but it's just not an ordinary sea salt this is the Celtic sea salt so we're gonna use a pinch of the Celtic sea salt right into our dish right here and you know you see well along with the Celtic sea salt and all of these seaweeds we're really getting a big strong dose of iodine to really get this to the kind of level that we can really enjoy the benefits of having our seaweed we're now going to cut our nori seaweed you want to cut it in half and then we put that together and cut it again so we end up with four strips of the nori seaweed here and once we get those four strips ready we're gonna just go ahead and just trim them right into thin pieces right into our this year and andrew has just added our dolts right to the mix and he is chopping up the arame seaweed the hijiki also we have some wakame seaweed that he's chopped in there as well and there's a little kombu that is in that mix as well and again they've been soaked for 15 minutes to rehydrate them so that you can be able to enjoy them and digest them without and challenges so as you can see you know it's truly a seafood dish you know with all of this sea vegetables going in in here you're really going to get a strong ocean flavor and you know that is the oh that is the flavor that you really enjoy when you eat fish the flavor that you enjoy when you eat flesh fish is not distinctive of fish it is actually the flavor of the ocean of the sea okay that that iodine flavor those trace minerals even gonna come out and and and strike even on a much stronger note now once we have added these particular items to it so we have the the moss the CMOS is going to be chopped up right now and once that is chopped up we're going to get everything mixed for you we're going to go ahead and add a little olive oil to this we're just going to add 1 tablespoon of olive oil and we're gonna go ahead and start tossing here okay here we are alright so you see the vibration you see the the color vibration you see the the effect of the rainbow you see the the the Jamaican colors you see the Ethiopian colors you see the Rasta flag right here you see the Garvey flag right here ice gold green on black thank you [Music] [Music] hey everybody Carolyn and I would like to invite you in to share some excitement with you and Carolyn is gonna start cutting up our pear right here because we right away we're gonna get right into our tropical life cellar the tropical life salad is a fruit salad a vegetable fruit salad vegetables that you traditionally or fruits will say that you traditionally would use as vegetables as we know everything with seed or seeds of fruits so we have our avocado pear we have our tomato Carolyn is gonna just go ahead and put it right into our mixing bowl right here the avocado pear one large avocado we have the tomato two of our large tomatoes and the tomatoes have been deseeded so we've taken the seeds out of the tomato as well as the tomatoes the cucumbers have been deseeded as well and we're using one large plantain that has been diced we have spinach we're gonna use some spinach leaves and this is the tropical spinach that's grown right here and you make a very rich spinach of course the spinach is not a fruit but it complements the dish that we have right here so we're going to also use okra okra soft fruits you see the seeds in them so we're gonna put okras right in yellow pepper as well and also the the zest from the cucumber is gonna go in and we're gonna turn up a notch with some scallion as well it's gonna go right into our salad there along with that we're going to make a dressing or sauce to go with this tropical life salad so we're going to use the juice of one orange for this and also we're gonna put the pulp of the tomato and the cucumber right into our blend as well and along with those we're gonna put just a little bit of olive oil one tablespoon of olive oil right into our blender as well as a Bombay veggie blend this is an Indian spice blend from Bombay so we're going to add that to our tropical life fruit salad here we're gonna use 1 teaspoon of our Bombay veggie blend and it has a curry vibration to it ok so that's 1 teaspoon and Carolyn is gonna go ahead and get our cucumber and plantain right into the mixing bowl and get all those things harmonizing for us and while she's doing that we have a special salt from the in Malaya as well that we want to introduce to you this is the Himalayan salt or in some places in India it is known as the black salt so we're gonna use 1 teaspoon of Himalayan black salt that is 1/2 of a teaspoon of our himalayan black salt right into our blender with the other ingredients to get our sauce that we're putting together for this particular recipe right here also we're gonna put some deal we're gonna put about 1 tablespoon of did dillweed right in you know dill weed is really great for the digestive system and besides these items care Carolyn is going to also add some olives we're gonna use three different olives we're gonna use a pitted green olive so she's gonna slice those green olives up for us we're gonna also use a black pitted olives and also we're gonna put some spicy olives in there as well so we're gonna get six of these spicy olives and acts Carolyn to slice these up for us let's get our black olives on the table okay and while that's happening let's continue with our sauce here we're gonna put a little sesame tahini little sesame butter made from the sesame seed we're going to put two tablespoons of our sesame tahini butter right into the blender we're going to also add a little zucchini you know zucchini is also a fruit that we traditionally eat at vegetable so we're gonna grater a cup of zucchini right into our salad bowl right here okay and let's proceed with blending of our ingredients for the dressing right here for our salad [Applause] okay that's all it takes it doesn't really require a whole lot of blending these are really smooth easy to process ingredients so this is our sesame tahini dressing that we have put together for our salad right here we'll pour it right on and let's get to tossing that together and as you can see oh it's coming oh it's coming together here and you know we call it a tropical life salad you know all of the vibrant colors of the tropics you know the red the gold and and and the green you know these are what we call the the our traffic signals you know you see them all on your traffic lights all over the world red gold and green Universal food colors that appeal to all of our appetites and this looks like it's quite ready here let's go ahead Carolyn and put it right back on our serving dish here okay here we go now this particular salad is great even though we call it a tropical life it is great for anywhere you are in the world cause you know if you're experiencing a temperate or cold environment one of the best way to bring some tropics into your own is to bring it in a form of an abundant salad Carolyn is just gonna use the olives and garnish this dish for us and we're gonna sprinkle some of our cucumber zest here let's put some black olives green olives spicy olives it's abundant with sunshine lots of vitamins lots of minerals and you see it in the reflection of the color you know when you eat the spectrum of the rainbow you're getting on balance [Music] well Caroline was that fun oh well you know they're muscle nothing yet you know it real fun begins paradise pie time okay so what we have Carolyn okay and coconut alright so we have the almonds and the coconut that's been ground and Caroline is gonna start mixing that together for us and this is this is fun stuff so you can put your fingers in it Caroline just yeah I just get right down and put all that love in it and you sit a little patient was mixing in with with with the almonds and the coconut that is a jam that's a jam that we made with the raisins and knees Barry that's a raisin nice berry jam with a little cinnamon in it as well so this is the crust for Paradise pie of course you're gonna soak the nuts first before you grind them soak them for 12 hours so that you can remove the enzyme an inhibitor that way the nuts will digest without gas in York so once that is all brown mixed up together then we get our pie dish put a little oil on the pie dish and we're gonna press it right in and once we have press it in we put it in our dehydrator if we want to keep it all away live we don't want to bake it in you know kill the enzymes so we put it in a dehydrator at 125 degrees for about 6 hours otherwise you know we can just go ahead and put it in the oven and in the oven you put it at 275 degrees for 30 minutes and you get a lightly baked crust so now we're gonna take it to the next level and we're going to start filling this pie for you so we're dealing with the mango berry pie and we have mangoes that we have ready for you sliced and ready we're gonna just layer the mangoes right in to the bottom of our pie shell and of course these are some real delicious Jamaican East Indian her mangoes that we call them you know mangoes originated somewhere in India you know about 4000 years ago what what a history and there are varieties and varieties of mangoes you know that there is a I went I went to the mango show at the rare fruit and spice Park in Redlands and in Florida and they had a hundred and one varieties of mangoes all fun so you know we're gonna keep the front moving right here with our mango pie so we just put it right at the bottom of our pie shell and then we're going to go ahead and put a jam this is a berry jam this Jam was made with strawberries and blueberries along with raisin so this is a berry jam that we're going to just glaze right on top and it's just a soft smooth spreading of the jam and as we spread the jam we want to fill in all of the holes right down at the bottom here now this jam was made with a half a cup of raisins and one strawberry and a quarter cup of blueberries to get this berry jam here so it's all all the holes are filled in you just press it down a little bit little pressure on there and we have that first layer ready now for the second layer we're gonna go ahead and peel this other mango now I'm peeling a mango you know there's a little science of peeling a mango you know you can feel it just like you peel an orange you just go right around you know in rotation and just keep turning your mango the knife doesn't actually move with this particular technique here it's just the orange that that mango just keeps rotating right into the knife or you can come with the other technique where you use a knife as a saw and you go with that sawing motion with the knife and to get the skin of the mango off you do not want to cut too much of the meat off of the mango with the skin so you really need a small sharp paring knife that you can maneuver easily and get right up under that skin without getting too close to the meat so we can use as much of the mango for our pie here rather than leaving it on the seed okay once we have peeled our mango we want to cut the jaws of the mango off of our pit so you find the pit and you just press down on it and you keep rotating that mango and pressing that knife down and then you're pushing a knife in about an inch at a time and we get this jaw off of the mango we're going to go ahead and slice it it's about a quarter inch size slice you know your mango has to be right but firm you don't want too soft mango for this particular process here now we're gonna get our spatula or spreader and lift the mango up and put it right on top of the bottom layer to get our top layer here for our mango pie we'll continue this process with another piece of mango and we could so we can really fan it out and get that beautiful ripple effect from the mango and we go all the way spread that mango thin push it in a little bit and you have it nice and firm of course we could put more mango on it you could put other fruits on it as well but since we have a nice array of garnish that we're gonna put on it we're not gonna put much more but but a little more jam and you don't want to smear it with a whole lot of jam you want to really the aesthetic of your mangoes present so here we are we make sure the holes are filled just put a little pressure on there and we're good to go now we're gonna ask Carolyn to go ahead and do her thing and take it to the next level for us yes so as Carolyn is garnishing our pie with the strawberry we see this we see art in motion its edible art when we put a pie like this together of course you know we always hear the saying you are what you eat [Music] thanks for joining us in the sun cuisine kitchen we're gonna go ahead and get started with our curry plantain so andrea is gonna slice up some plantings for us we're gonna do one ripe plantain where it's gonna be sliced in of course the plantain is a fruit just in the same family as the banana we don't necessarily have to fry a plantain boil it bake it steam it and all of those things to enjoy you know as we say at Sunfire food is that the food is actually cooked by the Sun you know the whole growing process is the cooking period so when the plantain is ripe and ready then it's well done so all we do with the plantain is slice it up and bring it right in to our mixing bowl right here to do our curry plantain so besides the plantain we're also going to have some deal so we're going to do about one tape tablespoon of dill will be sliced or minced to go with our curry plantain so we're going to go ahead and put the planted into our mixing bowl and then we'll slice our dill weed and besides the dill weed we're also going to use a quarter of a red bell pepper or sweet pepper as it's known in some places and this is going to be minced fine and along with that we're going to chop some scallion so we have three sprigs of scallion or spring onion as it is known in some places we're going to mince those and also we're going to use some sun-dried tomatoes these are the plum tomatoes that have been dehydrated or dried in the Sun and we rehydrate them right before using them you just soak them for about 15 minutes just in a little water to make them plump so we're going to use six halves of the dry tomatoes the plum tomatoes in addition to that we're going to add one kiwi fruit to our dish here and the juice of a lemon or you can use a sour orange as we're using right here the surreal orange or you can use the lime or even some grapefruit juice will be fine in this particular dish you know it's it's a marinated plantain dish so we use the citrus juice to give it that marinade here so that's approximately two tablespoons of lemon juice and we're gonna add a little curry powder to this this is our big thing you know the curry powder what we're using in this year is one teaspoon of curry powder the curry powder is said in certain places that you should you should burn the curry you know or preheat it rather than eating or raw curry and many people say that because of the fact that if you eat curry raw it's going to open up your bowels and let it evacuate and some people you know offering to go to the toilet unfortunately so they say oh we don't like raw a car because it's gonna give us the run but you know you know as many people especially here in Jamaica always eat curry with their goat you know they have that curry goat and I think there's a reason why that curry was put with that goat you know to keep the gold running out of your system so you know don't burn the curry keep it live okay and we're gonna go Italian with this too we're gonna do a little fusion here and put a little balsamic vinegar just 1/2 a teaspoon of some Italian aged balsamic vinegar and as we're in Italy we're gonna keep it that way with some extra virgin cold-pressed olive oil just 1 TSP of olive oil and Andrew is finishing up our Kiwi once we get our Kiwi here in the mix we're going to start mixing and then the sun-dried tomatoes are going to come in and compliment this here so this is a dish that's really great you know for a relaxing day you know it's it's what some people may call it a spa cuisine but we're here we call it sun cuisine so if you're having a mud bath or some type of therapeutic thing going on and you want a light lunch salad that's going to energize you of course this curry plantain is the perfect thing to suit the bill for this particular recipe so we have our sun-dried tomatoes being diced up and what we're going to do with the rest angel we're just going to slice them here real thin right put them all together and slice them together so we get our sun-dried tomatoes coming in and this gives it a little extra added dimension here and here we are a couple more slices of sun-dried tomatoes and our dish is ready you know it's it's alive and ready you know you know this this is fast food I mean this is real fast food and not only fast food but it's instant fast food because as soon as andrew finished that last stroke and put those tomatoes right in here then everything is ready and hey the dish is ready to eat check it down you're sampling of a silver all right [Music] as the fun continued here in the Sun cuisine kitchen we're going to go and do our sorrow here now so Andrew we have a about a pound of sorrow we're gonna put that in our blender right here so it's gonna be a sorrow ginger cooler so we're gonna use 1 ton of ginger right into our blender along with the one pound of sorrow and this gets blended with cane juice this is fresh press sugar cane juice so you know this is not water and sugar our honey and water and those types of things this is living juice this is living sugar or as we say liquid sugar so the body can really process it effectively so we're putting 8 cups of cane juice right into our blender with the sorrel and the ginger and that's gonna be blended right down once it is blended we're going to come to our strainer here and we're gonna strain it right into the strainer okay okay we're going to go ahead and just put it right through our strainer strain our sorrow yes okay yeah and to make our life easy rather than pressing it through the strainer we're going to transfer it to our press cloth here and put it right into the sorrow poke right into our bowl and with the press cloth and we're going to press that by hand that when we put more love into it and we extract all of the juice out of the sorrow here get all the flavor of the ginger and the sorrow and the sugarcane coming to us we're going to highlight that with some citrus so we have some sliced oranges that we're going to put right into our picture here and along with the sliced oranges we're going to put our extracted sorrow juice right in here and put the strong sorrow press right in there as well for us Andrew and as you can see if it's bubbling its bubbling the sorrow cooler you know just great to cool you off in the summer good for a good day at the spa a good day at the beach just to chill out and relax and rehydrate the body so thanks for joining us and enjoy your cooler [Music] Wow that liver oh thank you so much I feel a line just watching that that was so good and thank you for joining me in the kitchen you know our son cuisine laboratory right here so you're so welcome all the time now what would like to do to share with with our friends that are so well aligned now we're gonna do a green hi salad and of course the green hi salad goes just as its named so what I like the Leela to do is just get some avocados and dice those up for us and you know that with the green hi what we're doing what a green hi is basically using all the greens that we have available in our refrigerator at this time so whether it's bok choy or Park choy mustard greens snow peas olives we have the big Italian green olives and then also okra we have spinach we have broccoli we also have zucchini we have some scallion right here as well let's go ahead and put the avocado right back on our platter denilla and we're going to also besides that we're going to use some broccoli so the broccoli Dalila is gonna shred the broccoli or force on the grater just use the grater and just grate it for us you know with your avocado what you want to do is when you're gonna take the seed out just get your knife and just tap it and twist and then you can just drop it right into your trash bin okay so that way you do it you know with finesse you know what style you know how we move here okay so the Leela is just greater in the the broccoli for see the broccoli has to be fine when you're using it you know especially raw you know because you want to release the mustard oils mustard gas that's in it and that's good the Leela yeah let's go ahead and put that right into our mixing bowl here so we're going to use our spatula and lift the board up and scrape it right in to mixing bowl okay this looks real good okay and another thing we're gonna do is ask the leader to do for us is to shred some zucchini right on a large grater blade here well you know I know you're but yeah you know the technique is in the posture and you got that going on so you know the hand motion and those things you know we're not even watching that we watching the pasta right now you got but no it's been fine no problem whatsoever okay that that's good that's enough zucchini here just a little hint so we're gonna put this looky knee right into our mixing platter with everything else and we have some some dandelion herbs you know dandelion grows all over a world you know you find dandelion even growing in New York City and concrete jungle you know right coming out through the cracks or the concrete so anywhere you see some dandelion pick some and use it in your greens it's really really very invigorating okay besides that we also have the some parsley as well and another thing that we're going to do to enhance this salad is let's go ahead and add put those right there okay and you can start tossing that up for us Dalila and we're gonna come with some nori seaweed ziz what i'm gonna go ahead and cut this nori seaweed into some strips while the leader do some tossing for us you know this is the sea it looks so good well you don't see that you know this is one thing that's very important to Lela you know that you are what you eat and you know how people love to look good so why not eat look good food hey you know so we're gonna get these Norrish into some little strips here and add that right to our mix you know that the seaweed is very high in trace minerals you know it helps to counteract radiation yeah hey you know for today's young people who are also glued to the computer you know and some that are glued to the TV and getting bombarded with these radioactive ray Ray's you know some seaweed would really work good for you every day okay so let's sprinkle a little kelp on there oh no that looks good sprinkle a little kelp on it for us Dalila okay yeah it's a little small sprinkle and that looks good and add some of our Italian herbs as well and I'm gonna just touch it up yeah I just go ahead about a teaspoon of Italian herb yeah you see this like rosemary oh that's good right there rosemary and all those wonderful things in there and let's add about a teaspoon of olive oil okay and you know again as we say this is this is a green hide dish you know and what you're just doing it with grace okay go ahead just put the put that down for us there and just toss and mix yeah go ahead and toss and miss yeah and you know CEO green hi salad what we're gonna do to really make sure that you get the point is that we're gonna add some protein to it but in the way of a hemp seed okay so we're just gonna drop a little sprinkle of some hemp seed powder on there very high protein and Wow looks like we have it going on right there w so let's go ahead and transfer it right here to our display platter okay gently with grace all the time I mean real grace all right okay Finch we're more grace to it okay well thank you so much Dalila that looks real good all right now let's go ahead and step over to the other side here and we're gonna do something to calm mean that you know that's for the female there you know lots of iron lots of all those rich stuff now we're gonna do something for the men on this side we're gonna do some pumpkin seed we're gonna do a pumpkin seed nut meat okay so we have time let's pull the leaves off the time for the pumpkin seed you know we love time into I'm not right right here just scrape him off right here you just use your fingernail and pull your time leaves right here so along with the thyme leaves we have red pepper red sweet pepper we have the yellow pepper we have some celery as well and also we we're gonna add a couple of cloves of garlic so this just cut the garlic a couple of times and put it right in the mix there we're gonna add a small piece of onion and we're using the red onion because you know the more color the more vibration the more minerals you know substance come in color so you want to really get that spectrum of the rainbow let's bring it over here the Lila and put it right into our food processor okay your hands in there we want to taste the love alright and I'm gonna add a piece of pepper to this and I just put the pumpkin seed in as well you use that that spatula to put it right in and a small piece of hot pepper is going in okay and besides that we're gonna use a little Thai seasoning this is a really really excellent seasoning blend for something like a pumpkin seed meat okay so we're gonna put about a teaspoon of the Thai seasoning in there the leader is gonna add a little of the Celtic sea salt and just a pinch and you know what a pinch mean just put your nice beautiful fingers in there and just pinch what you can handle okay and I'm gonna also add some some allspice or pimento right to the mixer just about a quarter teaspoon of allspice and looks like we're good for our grind here so just go ahead and turn it on the Lela and grind it down for us okay and you know talking about grind here you could go ahead and do this talking about perfect grind you know these pumpkin seeds you know we do also call them pumping seeds you know cuz it really helps to strengthen the male prostate glands you know so if you really want a solid grind you really need to get that prostate gland pumping up with some seeds you know cause it I mean its reproductive energy it is life force when you're using in using seeds so you're using these seeds to activate that your your seeds as well lots of zinc zinc is a mineral that males really lose a lot when you ejaculate so you want to replenish that zinc by having some pumpkin seed in your diet but of course you can share it with with your mate as well Dalila because pumpkin seed does strengthen the DES female uterus also so if if the his-and-hers kind of meat you know good for both alright that looks great okay you want to put your finishing touch on it and garnish it off for us Dalila okay some capers yeah yeah of course look at you just right okay so as you see here you know dinner for two is ready so what would like to do now the Lila I like to invite you for dinner would you join me okay let's let's get our dining table right and focus here that allspice for me the Lila please okay all right well you can go ahead and and yeah just serve out some some of the the pumpkin seed right onto the each of our plates I mean if this has been such an enjoyable show right here you know to have this grace here so graceless and to actually be sir you know with grace as well I mean this this really requires some pumpkin seeds you know so it's the perfect the perfect blend here for us all right she's loaded mines up thank you so much all right you some green hi dear you know okay now you know what I'd like you to do with the green hi it's just put it on with your fingers morning yeah please okay look at that I'm gonna help you here with some some cucumber I'll put a little garnish a cucumber here one over here I'll get us some alfalfa sprouts also okay okay I think I could use a little more mmm thank you so much okay Wow you know please join me you know join me yeah come on in step in it and join us you know the Lila this is this is magnificent it's been a pleasure working with you you know oh yes you are so welcome [Music] yes welcome to our conscious cookery kitchen zone here and we are really interested in sharing with you an exciting way to enjoy the traditional Jamaican rice and peas and we're doing it in a way that is that is beyond the normal this is a fresh made coconut rice and peas and we already have it ready for you so we're going to go ahead and pour it right into our mixing bowl here now we we steam the rice with thyme leaves and also we used the fresh Ganga peas or pigeon peas as it's known in certain circles we also use the broad bean or you which you also know you also know it as the lima bean let's go ahead and add all our rice in here and andrew is going to go and get some some prepping done for us right now so we're going to prep some red onion as well to go along with this we're going to remove our thyme leaves stems right from our mixing bowl here now one of the interesting thing about this is that in the preparation and say we use our Ganga piece we use the the the lima beans or the broad beans we had a brown rice that we use and also the time this was all simmered down in a very light steam now besides this and you know traditionally when a coconut rice and peas is made it is boiled down in the coconut milk but we want to share with you the whole conscious cookery our technique where we're not going to boil the coconut milk down because of course the coconut would be difficult to digest when you cook it like that so after the dish is done we're going to add the coconut and we're not using coconut milk we're actually using coconut cream what we did we use our juicer and we juice the coconut we use the mature coconut we take the coconut meat run it right through the juicer no water added or anything of that sort just juice and we get this rich fresh cream so we're going to go ahead and add our coconut cream right now at this point and we're gonna toss that in so you see you're gonna get your rich coconut flavor now with this andrew is gonna go ahead and add some mince red onions to this as well and we're going to also add up some of our seasoning we're gonna use a traditional oriental seasoning or Thai seasoning that we're going to add to this we're gonna add just a teaspoon of our Thai seasoning you sprinkle it right in and just keep mixing and tossing and that's good right there now in addition to this we use the Celtic sea salt but we actually put the sea salt in in in the in the steam it was actually steamed in the sea salt water so that's already in the flavor right in the mix as well and now what we're going to do is ideally with you in preparing a dish like this you know it's ready to eat once it's done this way so what we'll do is just go ahead and transfer it to our serving platter and we're going to put a garnish on it so you see the art of slow cooking or as we say now conscious cooking is not to boil everything down not to just break things down to a point where it is difficult for you to digest and since we use the fresh piece we did not have to soak them of course if you use the dry piece you would have to soak them overnight for 12 hours so we're Andrew let's go ahead and transfer this right to our serving platter right here so we put all our nice ly prepared fresh coconut rice and peas with the Ganga Peas with the the the lima beans or the broad beans that is as its call here in Jamaica and it's got our coconut cream all in there as well and then we're going to go ahead and put a little garnish right on our mixer let's go ahead and get it all in because you know in a dish in a dish like this we want to make sure we have more than enough you know cuz when the screen lights up your mouth you're gonna want to make sure that there's some seconds around okay we don't want to lose any okay all right well we'll leave it at that level here and get it all fed up there now we're going to go ahead and garnish it with some onion rings you know you could just place some onion rings all around it you know and this this is kind of reminisces like some some traditional dishes that they do in certain places you know like say in the Middle East they do the the lentil rice dish but of course they saute the onions but we want our onions still alive you know because the the mustard oil in that onion when you crunch it that's gonna help to digest this food for you and we're gonna go ahead and add some tomatoes to this now we have these special Tomatoes from our garden these or the yellow teardrop tomatoes that we're going to add those as a garnish so the art and science of Sun cuisine in a transition for those of us who are just becoming vegetarians and for those of us who want to eat foods that are more consciously prepared this is the way that we do it and we have it ready to serve ready to eat and we're going to do to go along with this we're going to have our calabash pumpkin soup that will be coming up right next so we'll see you in the suit zone all right thank you [Music] yes here we are again back in the conscious cookery zone in our kitchen here at son cuisine and what we're going to do to keep up with our feature of about coconut we're going to do the pumpkin soup and this is a calabash pumpkin soup that we're going to be bringing to you so let's go ahead and rue and let's get our pumpkin we've already pre steamed the pumpkin for you so we've seen one small tropical pumpkin and we're going to put it right into our blender with the water and we're going to blend this for you here and again this is just pumpkin that has been steamed just in the water and in addition to the pumpkin and the water in the blend we're going to add a little olive oil so we're adding one tablespoon of olive oil to our blend here and once we've gotten that blended we're going to add our other ingredients here for you so besides the pumpkin we're using the coconut which we juiced the coconut to make a coconut cream and in addition to the coconut cream we're using a scotch bonnet pepper that real hot fiery Jamaican pepper and look like we have a good blend there right Andrew okay let's bring it on right over and pour it right into our Bowl here so as you see you know we're making a soup without boiling things down to death you don't have to boil the pot down to death to make a soup pumpkin don't take that much cooking to get done so let's go ahead add the rest of our pumpkin right into our blender here okay and let's let's add some liquid from our soup that will already blend it right into that so bring it right on over here and let's add some liquid to our blend here and that should get us a nice thick pumpkin blend and we have enough olive oil in there so while andrew is blending the next batch we're going to go ahead and just add some of our seasoning here we're going to add some thyme fresh thyme leaves that we're just going to just pull right off of the stem and put it right in hold okay Andrew here we go just add that right to our mix okay fantastic looks like pumpkin let's go ahead and get some garnish seasoning ready we're gonna do some some scallion that is the green onion here the spring onion so we're going to just mince some spring onion fine for you and keep adding this time you don't have to cook time leaf to get the flavor out of it especially if it's fresh you know because you're gonna actually destroy the healing quality of the time so we're gonna put it in just hold just like that and besides that we're gonna put a little herbal seasoning this is an all-natural urban spice seasoning that has a little rosemary and some savory in here and a little oregano so we're putting 1 teaspoon of our savory seasoning and the salt we're gonna add our salt at this point you know just a pinch of our Celtic sea salt here and again we use the Celtic sea salt because it breaks down very smoothly in your system and it actually leaves the system so we're using just 1/2 a teaspoon of our Celtic sea salt so we have our scallion and is a little celery is ready yet okay just a scallion in here we can have some pepper a scotch bonnet half of a very fiery scotch bonnet pepper I mean it's so fiery that we had to take the seeds out kind of cool it down for you here you know already in the tropics you know we got enough heat okay so so here we are we're gonna mince some celery as well to go along with this then we're gonna add some garlic we're gonna press three cloves of garlic right in now you know garlic you wanna use a press and you want to press it rock you know because it has a very strong mustard oil in it which is very antiseptic it's very cleansing very healing so you don't want to let that healing quality of the mustard or go up in steam and they smell your butt oh it smells good I can smell the garlic but you're smelling that the medicine the healing quality of the garlic that is going up in steam so we're just gonna add it right fresh to our mix just as we did with the pepper I mean you don't really need to cook pepper to get it ready to get the value out of it you know and that way you the pepper is not gonna burn you coming out because you know when you cook that pepper that acid really just smack you on this way out let's get some some tomato for the garnish here so we got our pressed garlic in and we're going to go ahead and just finish just tossing this up and mixing it so you know the the actual celery and the scallion that we've put in there gonna just cook with the steam also ready in here so you don't have to boil them down to get you know your seasoning flavor out of them so you get that nice crunch still because it is now still alive and vibrant with the energy in it that you're looking for so andrew is are gonna do some julienne tomatoes for us to garnish this and besides the tomato we're going to go ahead and put some some celery leaves just right around you know this is our fresh Jamaican celery here let's place them right on top and you so they don't sink in just move them around and just a little few of our friend grown and harvested Jamaican celery as our garnish yes and of course you know it's not a calabash pumpkin soup if it doesn't have the coconut cream and you know to keep that coconut cream to be that dream that you love we don't we don't cook the coconut cream okay so we put it in just fresh while it's ready for us to enjoy without it having to be broken down in a way by heat that our body cannot actually digest it well so here we are with our fresh coconut cream to top off our calabash pumpkin soup so I say Angela superb okay so we're gonna put it put you to the test and we're gonna set it up so you know we get our our audience here to sample it and see what Angela is talking about this superb calabash pumpkin soup hey enjoy you know while we savor it for you see you the next time [Music] you you

Channel: Duron Chavis

Views: 423,852

Rating: 4.9216003 out of 5

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Id: j4NaivD7POg

Length: 68min 11sec (4091 seconds)

Published: Sat Dec 23 2017