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- Yogurt is great for you on the inside as well as the outside. And I'm gonna teach you five different ways to use it here on Just a Tip. First up, yogurt pops. Take your favorite yogurt pack, cut a hole, and pop in a stick. Then just freeze it for a few hours, and after warming it up between your hands, slide it out of the container, and it's ready to eat. Mm. Perfect if you're a lazy-ass like me. On to the next one. Here's another fun way to cool down with yogurt. Get some fruit like yummy grapes, skewer them, dip into flavored yogurt, and pop 'em onto a plate. You do a whole bunch of your favorite fruits like raspberries and freeze 'em. Keep it in there like ice cream, and you can snack on them whenever you want a sweet treat. Mm. Nature's candy wrapped up in a frozen drop from heaven. Next up, a yogurt marinade. To some chicken tenders or protein of your choice, add plain low-fat Greek yogurt and your favorite seasonings. Curry powder is boss. Don't forget some salt and pepper. Now mix everything well, cover, and marinate for at least one hour. And cook it up in a pan or grill, and it makes a perfect lunch. Mm. So tender and tasty. Just like you, boo. Yeah, you. Got sunburn? Yogurt's got your back. Cut a small slice of fresh aloe vera, peel off the skin, and chop it into little pieces. Then transfer it to a bowl, and mash it up. Be super patient here, it's really slippery. Then add some plain yogurt and mix it up really well. Then apply it to your affected areas. Bonus tip, keep this in a airtight container and chill it in the fridge for a nice, cooling effect. And it's even chemical-free, so you could like lick yourself after. Maybe not. And lastly, treat yourself with this yogurt mask. Take plain Greek yogurt, and add gorgeous turmeric along with honey. This is the perfect anti-inflammatory, anti-aging combo for your skin. Now just mix it all together, apply it to your face, and after 15 minutes, wash it off. Give these tips a try the next time you wanna treat yourself inside and out. I'm gonna go wash this off now. Or just eat it off. Bye. - A key step you might be missing in your current beauty routine, toning. I'm gonna show you how to make this all-natural, green tea toner at home, and it takes less than five minutes. Let's get started. I've already steeped some green tea here. I'm gonna transfer this to a little bottle a little bit more than halfway. And then right here, I have aloe vera, which is really soothing for the skin. If you got sunburnt at the pool when you're a kid, your mom might've told you to put some aloe vera to help soothe that. So I'm just gonna put a little bit in. And I also have some rose water, and this is just great for hydrating the skin. A lot of makeup artists use this to prep your skin before you apply some makeup, or just to hydrate throughout the day. Next over here, I have some essential oils. Now it's really important to use quality essential oils, because if you don't, this concoction might go bad a little bit faster. So invest in some quality essential oils. This one is tea tree oil. Tea tree oil is awesome for acne-prone skin. It can be very drying, so go with a light hand with this if you don't have oily skin. Next, I have rose oil, and this is just gonna add a really beautiful fragrance to this toner. Again, just one to two drops, and then we're gonna mix it up. Ooh, that smells really good, mm. It smells very floral, clean, and light. And what's awesome about it is that it's all-natural. All right, so just grab a spray bottle, and we're gonna pour it in. All righty. Mm. And there you have it. You have your green tea toner spray that's all-natural, super easy, and you can just make it with a few ingredients at home. - Hey, guys, I'm Michel. Welcome to Pretty Healthy. Let's talk about potato chips, the salty and addictive snack. Addictive being the keyword, 'cause I say I'm gonna have 10 chips, and then I have 10 bags of chips. But today we're making a much healthier version. You gotta see what we use instead of potatoes. You can have as many of them as you want. Yeah, I said that. As many as you want. Today, I asked my friend, Alvin the aloe vera plant, to help us out, 'cause to be honest, I'm a little worried about his chip addiction. I wanna show him this healthier alternative. You ready, Alvin? Let's do it. ♪ Da da da da ♪ ♪ Da da da da da ♪ I'm a little too excited for this recipe, 'cause we are turning these into chips. Yeah, sea salt and vinegar beet chips. Wait, no, no, no, no. Don't leave, don't leave, no. It's gonna be good, I promise. You're gonna wanna see how these turn out. Plus, we're baking them instead of frying them, so it's like double healthy. Yeah, beets have so many different beautifying ingredients in it. For example, it's high in vitamin C, which helps you not get sick. It's high in vitamin B, so it gives you natural energy. It's known for purifying your blood. I love beets, too, 'cause they have a beautiful color. These are golden, these are red, and these even have little rings on the inside. And beets have this slightly sweet earthy flavor that compliments vinegar so well. So we don't have a lot of prep work that we have to do, but real quick, check out our ingredients. For our chips, we have red and golden beets, olive oil, vinegar, and sea salt. So to get started, we're just gonna thinly slice these using a mandoline. So I have this on a thin setting. And you basically just run this along the knife. I'm gonna do the exact same thing with the golden beets. So these are a great chip alternative, because you get the same classic round chip size, but it still crunches, and it has so many more nutrients in it than just a regular old fried chip. This recipe could not be easier, 'cause we're just tossing these with three ingredients, the olive oil and the vinegar, just pour it straight in, and a pinch of sea salt. And then we're gonna make sure every single one of these chips is individually coated. We wanna be fair, you know? No chip left behind. Then we just lay it out on a baking sheet. So when we bake these, they are going to get significantly smaller. And these have enough flavor to be eaten on their own, but they also have a great complementing flavor with a lot of different dips like hummus, guacamole, you name it. And these are ready for the oven. Gonna pop these in. It's so important to remember, though, halfway through, flip them, 'cause that's gonna make them crispy on both sides. And while we wait for these to bake, check out my Pretty Healthy Tip of the Day. Today, I wanted to let you know about a super easy and delicious dip that goes great with our chips or any other chip, and that is hummus. Yeah, you could buy hummus at the store, but why not make it at home? It's so easy, and you have complete control over the ingredients. Two of the base ingredients for hummus, though, are tahini and chickpeas, and they both have great benefits to them. For example, tahini's high in calcium, and it helps detoxify your liver. And chickpeas are a great protein source. A serving of this has six grams of protein. You can get creative with the flavors, too. There's garlic, there's jalapeno. There's tons of recipes online. You should check 'em out, get inspired, and I know you're gonna love it. So these have finished baking. I pulled them out, and I let them rest for a little bit, 'cause that's actually when they crisp up is after they're done baking. Look at how cute and little they get in the oven. I think it's adorable. I'm just gonna pop 'em all on a plate. Then I'm gonna hit these with a little more sea salt to finish. And there we have it. Do you want one? Okay. Here, you get a gold one. I'll get a red one. The most satisfying part of any good chip is the crunch factor. So let's see how these stack up. Mm-hmm. I love how many flavors are happening even though we just have a few ingredients. There's a little bit of sweet, earthiness, some vinegar, some salt, and it was so easy. Do you like it? I told you you'd like it. - And we all know and love mole for many reasons. Mostly because the chocolate, the tomatoes, all the warm spices, and the heat. But this one's very different. We're using beet, and it adds earthiness to it. It kinda rounds it out. Let me show you how to make it. So beets are really messy, and they stain your hands, so I'm gonna use gloves when handling this. And I'm also gonna put paper towels down on my cutting board so the cutting board doesn't get stained either. But first order of business is taking off the leafy greens. Now the beets peel really easily just like an apple. You just wanna take the first layer of skin off. All right. And I do two layers of paper towels on this one. I love Mexican food, and I like the way the beets taste a lot. I think it's an underutilized vegetable. So I thought, why don't I just make the beet kind of a star of the mole? And you can move on to cooking your beets. So we're gonna add sesame oil. And then the paper towel also acts as a vessel to move your beets right in. So we're gonna chop the onion now. So you're gonna wanna cut your onions into small dice. And a really simple and easy way to do this is to cut it lengthwise twice, and make sure you stop right at the back of it. And then, go down from the top about eight times, form a grid. And then, you can just chop, and the onions are all chopped in small dice. Now we're gonna add the onions to the pot. Then the garlic. And we're gonna let this sweat for about five to 10 minutes. Should break down the juices in the vegetables. Now the vegetables are sweated, gonna add all the other ingredients. Could have cinnamon, cumin, one clove, chocolate, raisins, chipotle pepper, about a tablespoon of goji berries, and two prunes. And then we're gonna cover with vegetable stock. Now we're gonna put it on medium-low heat and let this simmer for 10 minutes. So while the beet mole is simmering, I'm gonna switch sides, because I'm gonna start searing the chicken. So forget everything people told you about searing chicken. We're gonna add a little bit of oil to the pan. And I'm gonna season the chicken aggressively with skin side, and then flip it over, do the same on the bottom. And I'm gonna put the chicken in into a cold pan, no heat at all, and then turn the flame on really low. So what I'm doing here is I'm rendering the fat from the skin. And the skin is gonna get really, really, really crispy. And the beets are now tender, cooked all the way through, and it's time to puree them. So I'm blending this up so it creates a sauce for the chicken. So once again, start it on low, and then work your way up. Just gonna add the juice of 1/2 a lime to this. And you're left with a beautiful beet mole sauce. So we're gonna check on this chicken. So now you can see the chicken skin is really, really crispy. So I like to dab my meats on paper towel, so the excess oil can go onto the paper towel and not on your plate. It's another trick that we use in the restaurant, so you don't have this oil just flowing all on the plate. Put the chicken here. Now the skin is crispy, so you can top it with sauce, and it'll stay crispy. To top, put a little toasted sesame seeds. This isn't your traditional mole, but it's damn good. ♪ Doo-bee, doo-bee, doo-bee, doo-bee, ♪ ♪ Doo-bee, doo-bee, doo-bee, doo-bee, ♪ ♪ Doo-bee, doo-bee, doo-bee, doo-bee, ♪ ♪ So happy, happy ♪ ♪ Da, da, da, da, da, da, da, ba, da ♪ ♪ Da, da, da, da ♪ ♪ Doo-bee, doo-bee, doo-bee, doo-bee ♪ ♪ Doo-bee, doo-bee, doo-bee, doo-bee ♪ ♪ Doo-bee, doo-bee, doo-bee, doo-bee ♪ ♪ Ba, bow ♪ ♪ Doo-bee, doo-bee, doo-bee, doo-bee ♪ ♪ Doo-bee, doo-bee, doo-bee, doo-bee ♪ ♪ Doo-bee, doo-bee, doo-bee, doo-bee ♪ ♪ Ba, bow ♪ ♪ Whoa ♪ ♪ Oh ♪ ♪ Doo-bee, doo-bee, doo-bee, doo-bee ♪ ♪ Doo-bee, doo-bee, doo-bee, doo-bee ♪ ♪ Doo-bee, doo-bee, doo-bee, doo-bee ♪ ♪ Dum ♪ ♪ Doo-bee, doo-bee ♪ ♪ Happy ♪ ♪ Doo-bee, doo-bee, doo-bee, doo-bee ♪ ♪ Doo-Bee, doo-bee ♪ ♪ So, so happy ♪ ♪ Doo-bee, doo-bee, doo-bee ♪ - Guys, today we're making a curry cauliflower fritter. I love any vegetable that's fried, right? And this has got curry flavor inside of it, coriander, loads of flavor from India. I'm gonna show you how how to make it. So to get started on our cauliflower fritter, we're gonna actually create a batter. And we're using some all-purpose flour. I'm just gonna throw it into a bowl there. And I'm also using some corn starch. I really love using corn starch when I'm frying foods, and that just helps it to get a nice, airy coating on our fritters. So to that, I'm going to season this up with some curry powder. I'm also using some ground coriander, using some ground ginger, some cumin, and some garlic. I'm gonna give it a season of some salt and pepper. So I'm just gonna whisk this together just to make sure everything's nicely incorporated. And now here's a secret ingredient, y'all. We're gonna use some club soda. So club soda really helps a fritter to get nice and airy. And I'm adding a little bit at a time. And pretty much you want this to be looser than a pancake batter, and this looks actually perfect. It's exactly where I want it. Okay, so that's ready to go. What I've got here is some cauliflower that I've just chopped up into florets. And I'm gonna soak them inside of our batter here. So what I'm gonna do is drain it using a slotted spoon. You could also use a strainer. And I've got some canola oil heated on a medium-high temperature at about 360 degrees. So it's gonna go right from here into our hot oil. And we're gonna add it in batches. So I'm gonna do one more, let that fry up. So I'm gonna clear my station a little bit as that continues cooking. So these are almost ready to come out. And I have a sheet pan over here that's lined with a wire rack. Oh, these look so beautiful and golden brown. Check it out. So I'm just gonna land these on our sheet tray. This is so quick and easy. It really just takes about two minutes to fry in the oil, and then you're done. Shut off your heat. Ah, this smells wonderful. So we're gonna give it another season of our salt. I like to season it as soon as it comes out of the oil, so that the salt sticks to the food. That looks great. I'm gonna actually transfer them over into this beautiful bowl here. Using your hands. It's still a little warm. Just lather them up. Ah, this smells so yummy. Yummy, yummy, yummy. I love a fried vegetable. What's better than that, right? So just stack them up nicely. Gonna get rid of this. Now we're gonna serve this up with a yogurt dressing. So I have some plain, Greek yogurt in this bowl. I'm gonna use some lemon. I'm not gonna use a lot of it. Just slice it on the side there. You'll get no seeds. Squeeze it right inside of the bowl with the yogurt. Give it a little bit of salt. Some pepper. Give that a mix. So what I'm gonna do is basically just drizzle this right over our cauliflower. Oh, come on, look at that. Yum. This looks like a restaurant-quality dish. If you made this for your friends, they'd all be impressed. And some fresh cilantro right on top. That looks fantastic. Woo-hoo. All right, I'm gonna give it a taste. This is the part I've been waiting for. I'm gonna dip it in a little more sauce. All right. Mm. I love the crisp texture of the fritter, and the cauliflower is just perfectly tender, and the flavor of curry runs right through there, and it's so well-balanced with that yogurt dressing that we put on top. This is so delicious. I hope you guys will make this recipe. I'm Son of a Southern Chef, and I'll see you next time. - Quick pickled vegetables are the best thing you could keep in your fridge all week long. They last really well. They look beautiful in dishes. Plus, they create really good flavor and crunch in so many different ways. I'm gonna show you how we use them in my favorites. So we have some rice wine vinegar, a little bit of water, some kosher salt. And to sweet these up, this is optional, I happen to like when they're a little bit sweet, but you don't need to, that is some sugar right in there. That gives really, really good flavor. Give it a little mix around. It'll bring it to a boil. And then once it's boiling, take it off the flame. We'll pour it over our vegetables. So let's get started with the vegetables now. You can cut these by hand. If you have a mandoline, I recommend using it just because it makes it really beautiful. It's a really good tool to have. I'm doing these pretty thin. If you go a little bit thicker, it's better to keep them in the fridge overnight and then use them the next day. But if you go nice and thin like this, they're ready to use in minutes. So all my carrots, I have four different little jars here, all of my carrots, I'm gonna put into one jar. And if you wanted to do these all together in one big jar, you could definitely do that, but just know if you're using beets, that color's gonna bleed onto the rest of the vegetables. So now we're gonna do an onion. I like pickling onions. That goes really, really well on tacos, and salads, and I put mine on black bean burgers. And I do a lot of meal prep, and pickled vegetables are always a staple in my meal preps, always. Look at that, it's perfectly cut onion. All right, now we're gonna work on some beets. If you wanted to peel these, you most definitely can. But they are kinda messy. And I find that when you're pickling things, and when you're cutting it so thin anyways on a mandoline, there's no need to really peel them. How gorgeous, that color is so pretty. Next, I'm gonna do some radishes, 'cause they're really pretty as well, and add some nice, little peppery heat. Cutting off the little bottom ends here. And Look at that. Now we get to the quick pickle. So I have my four little jars right here. All the seasoning's already in our brine. There's no need to season them any more, but if you want to add any other spices, or seasoning, or any herbs, by all means, you could put them right into your jars. And all you're doing is just ladling that hot brine over the raw vegetables, and they're just going to soak up all that flavor, and it's gonna help kind of quick pickle and somewhat cook these vegetables. Then I'm gonna put these back on my counter for about 20 minutes or so, and then I'm gonna show you how I use these in some really, really good flavorful and beautiful dishes. Now I'm gonna show you the fun part, how to use these pickled vegetables in some different, really fun dishes. Tacos are one of my favorites, and this is just the most colorful board here. And what I also love is making my own dish, so putting this all out in a spread on a table, and everyone gets to build their own little tacos. I absolutely adore that. I have a corn tortilla here. I'm adding some chicken. And these are all things that you can make in advance. So you could prep this all Sunday. I do a meal prep on Sunday. And you just have food for the week. All right. So we got our chick-un. And let's do a little bit of black beans on there. Some corn. And this is when we get to use all of our fun pickled veggies. You could choose a few to use. I like using all of them, 'cause I just think they're beautiful. A lot of the onions. Onions go beautifully on top. And we have those radishes, which get really pink and pretty. And let's do a few little beets over here. Give it the pop of color. Gonna do a few more black beans on top just so that you see this color all throughout. What's a taco without some fresh herbs, and a crema, and of course, some fresh lime? So now we're gonna give that a rough chop, and just sprinkle that right on over. And some fresh limes. Nice, little squeeze over there. And what is a taco without some crema? Look at this. Not only does this make a really incredible taco, but my favorite ways to serve them are also on grain bowls. You can make them in salad bowls. You could just put them on burgers, crudite boards. The varieties are endless. Gotta make these. They're super, super simple. ♪ Sunshine, summertime ♪ ♪ You've got that tutti frutti on your mind ♪ ♪ Sunshine, summertime ♪ ♪ Your DJ plays that song to blow your mind ♪ ♪ Ooh tutti, ooh frutti, ooh tutti ♪ ♪ Ooh frutti, ooh tutti, ooh frutti ♪ ♪ Raise your hand, make us dance ♪ ♪ Spin it round and round, that's all you plan ♪ ♪ That's all you ♪ - Tacos have a special place in my heart, and I love that there are limitless ways to prepare them. So when I'm in the mood to switch things up, I love to make these roasted cauliflower tacos. Now before you roll your eyes at me, just hear me out. I know that they're not your traditional tacos, but they are super packed with flavor, they have wonderful textures, and they're just so beautiful. I mean, look at these colors. So first, we need to cut up the cauliflower florets, slice through the stems, peel them away from each other, and you'll have cute, little bite-size cauliflower florets. Now I've got a baking tray here with some parchment paper. Just toss these all in there. Drizzle over some olive oil. And you can season these however you'd like. I find that cumin powder and garlic powder really work well. Along with some salt and pepper, and a lime. And whenever I use citrus, I make sure to use both the zest and the juice. Don't forget to smack it like it's a bad boy. No, I'm just kidding. Make sure you get all that zest out. And juice it up. Then just toss them to get everything coated. And then into an oven at 400 degrees for about 30 minutes until they get nice and tender and golden brown. Meanwhile, we're gonna make some chipotle crema. You just need two ingredients, some Mexican crema, you could also use sour cream, and some chipotles in adobo sauce. Just add them to a food processor, blend it up, and there is your chipotle crema. Also, you can warm up your tortillas any way you'd like. I like a little char on them, so I just throw them on a stovetop burner and flip 'em over a few times. All right, these are beautifully roasted. They smell so good. Let's assemble some tacos. Add the cauliflower. Make sure you get a good mix of the different colors, some of that crema, then you can add whatever toppings you'd like. I like some ripe avocado. Nice, creamy texture there. Some jalapenos if you like spice, and cilantro. Earlier, when I said I love tacos, I mean, I love tacos. I remember when the taco emoji first came out, I was in LA, in a hotel room by myself eating actual tacos. Taco 'bout a good time. Sorry, guys. There should really be corn in these tacos, because that was corny. Go ahead and finish up with some lime and some of your favorite hot sauce. And there you have it, roasted cauliflower tacos. Let's take a bite. Mm. Oh, yeah, baby. I hope you guys give this a try, and I'll see you next time. Remember to Just Eat Life. Mm. - Today, I'm making one of my favorite weekday meals. It's one-pot spicy kale and turkey sausage with white beans. You don't have to settle for takeout. I'll show you how to make it. Let's start by chopping up some onion. Gonna cut off the ends, cut it in 1/2, and then just thinly slice it into 1/2 moons. This is a very simple recipe. I came up with this when I have really, really long days at work, and I wanna come home and eat something that's not just eggs and toast, 'cause that's usually my go-to. Wanna add a little extra virgin olive oil to my heated pan, and add in my onion. Give this a little stir. Let that cook down a little bit. While that cooks, I'm going to get into my kale. And this is dino kale. It's not the really curly kale. And you can find this in your grocery store. If you can't find this kind, you can use curly kale as well. I'm ripping the leaf off of the stem, 'cause this is really fibrous and a little woody. So just grab it from the bottom, you hold onto this, and then rip it off like that, all right? And then I'm just gonna give these a rough chop I washed this kale before I started chopping it. Let's check on these onions. My onions are starting to sweat and break down a little bit. So I'm gonna add in my turkey sausage. And then just break it up with my spoon. I'm gonna add in one clove of garlic thinly sliced. And just cook until it becomes fragrant, a little golden brown. You can use sweet Italian turkey sausage or spicy Italian turkey sausage. But since I'm using sweet, I'm gonna add in some chili flakes. And then deglaze the pan with some chicken stock, which will also help cook down the kale a little bit. About a cup or so. I'm gonna add it all. And then add in your chopped kale. This looks like a lot, but it'll cook down to next to nothin'. So you wanna reduce the temperature, and then slowly wilt down the kale. I'm gonna season with a little salt and pepper. Not too much, because there's salt in the chicken stock and in the turkey sausage. This is cooked down. My kale is nice and wilted, but not mushy. I'm gonna add in my white beans, just canned white beans that I've drained and rinsed. And just stir those through, and cook it a couple more minutes just till they're heated through. That's it, I'm gonna plate some up. I'm gonna give it a bite. Mm. A little spicy, creamy from the beans, the onions are slightly caramelized, the kale makes me feel better about eating turkey sausage. I hope you make this recipe, spicy kale with white beans and turkey sausage. One-pot meal, perfect for weekdays. Eat it, make it, like it. - Your oatmeal game is about to level up, because today, I'm gonna show you how to make savory curried oatmeal. It sounds crazy, but trust me, it's crazy good. Just think of this way, oats, right? They're naturally bland, so they're the perfect vehicle for you to carry your favorite flavor combinations. One of my favorites is curry. And I got some turmeric powder, cumin, coriander, cardamom, and cayenne pepper. Of course, some salt and pepper, too. We also have ginger and garlic for some more aromatics. Look at this dude. He's like a little dancing man. Go ginger, go ginger. You just peel some ginger. Oh, my arm. And just grate it up. And a nice, big clove of garlic. Now all of this deliciousness is gonna go into a pot with a little melted butter. Now we're gonna add in some chopped up zucchini. You can add carrots, onions, it's up to you. You just wanna toss them around, get then nice and coated until they're a little bit tender. These look good. I'm just gonna pull out 1/2 of the zucchini as a topping, and then we're gonna leave the other 1/2 in to be mixed in with the oatmeal. Now for some extra flavor and creaminess, we're gonna use coconut milk. This is about a whole can's worth. And just a little bit of water. Now I'm just gonna sit here and wait for that to boil, contemplate life, and then we can add the oats. I love using these quick-cooking, steel-cut oats, because they add a little bit of texture, but they cook very quickly. You can use your favorite kinds. Meanwhile, you can toast your nuts. Pine nuts are really great in this. Just toast them until they get lightly brown. And now it's ready to serve. Just ladle some up into a bowl, tap it with that zucchini, some of those toasted pine nuts, some freshness with green onions, and a bite of sweetness with golden raisins. And there you have it, savory curried oatmeal. Let's take a little bite. Mm. It's like a hug from the inside. Full of tummy love right here. I hope you guys give this a try, and I'll see you next time. Remember to Just Eat Life. Mm, hm hm. - Roasted Brussels sprouts with dates and Manchego. It's my Thanksgiving staple, but it's good all year round. Make it with me. Just trimming the bottom of these Brussels sprouts and halving them. I'm gonna roast them in a 400 degree oven. They're gonna get nice and charred, and a little crispy. All these loose leaves, they'll get crispy. I make this dish every Thanksgiving, and I always bulk it up. I make like two or three times the recipe, and I always think it's gonna be enough, and it never is. Drizzle with a little extra virgin olive oil, and some salt and pepper. Toss it together. You wanna make sure each and every sprout and leaf is covered with the oil. That's what'll make 'em nice and crispy. All right, now this is the OCD part. Place them cut side down, each one of them. I'm gonna pop these in the oven for 20 to 25 minutes. Okay. While those roast, I'm going to make the dressing. Honey, couple tablespoons of honey. And then whole grain mustard, which adds a little tang. And then also apple cider vinegar, which helps cut through some of the sweetness. And a little extra virgin olive oil. And just a little salt and pepper. You have salt from the cheese. You have salt and pepper on the Brussels sprouts already, but just a little to the dressing. Whisk. It's done, that's ready. On to my dates. I have about 1/2 a cup or so of pitted dates. If they're not pitted, no big deal. You just cut them down the middle, and you remove the large pit inside. It's super simple. So we're gonna roughly chop the dates. Add our dates into the dressing. My Brussels sprouts are ready, I can smell them. I'm gonna add them directly into the bowl with the dressing and the dates. Toss it together in the dressing. Mm. I can immediately smell that apple cider vinegar. And some shredded Manchego cheese. It's so good. Let's plate it up. There we go, roasted Brussels sprouts with dates and Manchego. I hope you make it, and enjoy it. ♪ Yeah ♪ ♪ What's up ♪ ♪ Uh-huh ♪ ♪ Yeah ♪ ♪ Mm, mm ♪ ♪ Oh ♪ ♪ Yeah ♪ ♪ Uh-huh ♪ ♪ Uh ♪ ♪ Yeah ♪ ♪ Oh ♪ - I know everyone loves mac n' cheese, but it is not really that healthy, is it? Come on, let's be honest. But there is a way to get that cheesiness and the creaminess by substituting a few vegetables. Let me show you how. The first thing we wanna do is to get the pasta cooking. While that's cooking behind me, we can get started with the sauce. So heat up your pan with a bit of olive oil. Heat up your garlic. Once it's slightly browned, you can add the milk. You can lower the heat for this. Add the nutritional yeast. And add the corn starch a little by little, and make sure you whisk it very well. You want the sauce to thicken up nicely over about five minutes. This looks like it's thickened up nicely. So I'll turn the heat off now. The pasta's ready, so I'm just gonna drain that first. Next, we can transfer the roasted vegetables, the mustard. Carrots and pumpkin can be quite sweet, so I do like to put a little bit of extra salt in this recipe. Some pepper, and our thickened sauce. And we can blend this into a really nice thick, creamy consistency. Once the puree's done, we can add that to our pasta. Beautiful color. And give it a really good mix. You want the sauce to go into every nook and cranny possible so you get all that flavor in every bite of pasta. Next, we can toast our sunflower seeds. You don't need any oil. We just want to give them a little bit of brown color. And then I'm just gonna chop them up ever so slightly on my chopping board. This can go into a bowl along with the olive oil, nutritional yeast again, pinch of salt, and we have our crumble for the mac and cheese. Now we can pop the pasta in the baking dish, cover with our crumb. And then pop this in the oven for 15 minutes or until the top is slightly browned, and then you're done. And here is your less sinful version of mac and cheese. ♪ Ba da doom ♪ ♪ Ba da doo ♪ ♪ Ba da doom ♪ ♪ Dum dum dum dum ♪

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