- I'm Kelis,
and this is everything that I eat in a day.
(book pages turning)
First thing I do when I wake up
is orange juice.
I bit of an orange juice snob.
I won't just drink any kind of orange juice,
and honestly we started planting orange trees,
because I've just felt like I need sufficient amounts.
I drink tons of orange juice.
Then, we'll do, like, Specialty's coffee and stuff.
So, you know, we grind our beans,
and then we drink raw milk, and we'll froth it.
I hate un-brothed milk in my coffee.
I don't ever want un-brothed.
And then, like, some times we'll add,
like, a little ginger,
or cayenne, some times some cacao.
And then, that's sort of how I start my morning,
and it just depends on what time I wake up,
whether I'm making, like, a big breakfast for the kids,
or if I'm, like, letting them fend for themselves.
(Kelis giggling)
My kids are pancake crazies,
but I get tired of it,
'cause it gets sort of monotonous,
'cause they want pancakes everyday.
So, like, I might make quinoa flour,
while I use, like, cassava, or almond,
and then, like, whatever fruits we have,
or some times I'll do savory ones.
Also, we live on a farm,
so we have a ridiculous amount of eggs all the time,
so I'm always like, what can I add eggs into.
So, I'm like, oh, okay.
So, like, obviously eggs go in my pancake batter,
but, like, you know, I might make frittatas,
or eggs and chorizo.
I like hard boiled eggs, too,
depending on, like, again,
what kind of vibe I'm in.
I just had a baby, so lately I've been trying to be
more, like, conscience about eating more regularly,
and also just eating, like, leaner things.
So, like, I'll do three boiled eggs,
and then we smoke a lot of stuff here.
And so, like, we'll smoke tray, and tray, and trays of salt,
and then I infuse with all kinds of different stuff.
So, like, for me, like, a hard boiled egg,
with, like, smoked habanero salt is the best.
And then, I'll put, like, some hot sauce.
I make tons of hot sauce.
I actually do it for a living.
(Kelis giggling)
Like, I make hot sauce.
SO, I call it The Truth,
'cause it is the best.
And so, like, I always put, like, hot sauce,
or Aji on my hard boiled eggs,
and that's sort of, like, how I start my mornings.
So, after breakfast,
there's always lots of stuff to do here on the farm,
I run my business from the farm right now,
ever since, like, Covid.
So, there's always tons of stuff to do.
I mean, it could literally be anything from, like,
oh, the chickens busted out of the chicken coop,
so, like, gotta go figure that out.
If we have, like, vegetables to harvest, we can do that.
Usually, I'm, like, dehydrating stuff,
and drying things out, and making spices and rubs.
So, like, that will kind of take up my morning,
and then the kids start, like, trickling into my, like,
work studio, and they're, like,
hey, we're hungry.
We don't eat pork anymore.
We don't eat shellfish,
but we love...
We're bacon lovers, which, I know.
It's a whole thing.
But, we are obsessed with beef bacon.
So, we get these massive slabs of beef bacon.
I might make, like, BLTs,
and we love, love, love, love heirloom tomatoes,
and, like, I personally think we grow the best arugula ever.
I am obsessed.
I went through a whole bread baking situation
over this whole year, 'cause of quarantine.
So, usually it's, like, you know,
I'm sitting there, I'm cutting the bread, I'll make BLTs.
Depending on what kind of sauce I made that week,
that will be the place of the mayo on the BLT.
But, it's usually some thing like that.
Or, like, we have pumpkin season,
so, like, we just harvested ton...
We made pumpkin everything,
pumpkin soup, pumpkin sugar, pumpkin pie, pumpkin muffins,
dried pumpkin, like, pumpkin chips.
So, maybe I'll do, like,
heat up some soup for the kids,
and then, like, make, like, a grill cheese or something.
Yeah.
It's generally what I think I'm able to squeeze
in the most kind of, like, veggies
and stuff for the kids,
which just got a lot easier now that we live on the farm,
'cause they'll, like, walk through the garden,
and they're like,
oh, look, there's celery and cilantro,
we can just eat it, and like, stuff like that.
So, it's actually gotten them to eat a lot more
of the good stuff.
Well, so we moved to the farm last year,
so we're all teaching each other.
'Cause none of us had a clue, like, at all
about any of this.
It was kind of just like,
we like food, we want it to be good food.
So, like, what do we do?
To be honest with you,
I think the whole thing is kind of, like,
I'm still kind of shocked that it's all working.
(Kelis chuckling)
I love our citrus trees,
and we have all different kinds,
from, like, pink lemonade,
to, like, limes, and blood orange,
Meyer lemons, I love all our citrus trees.
Even the garden, just the fact that, like,
to be able to start with a seed,
like, super, super tiny seed.
And, then like, we had kale galore!
We had so much kale.
I made kale chips, kale soup.
We had kale for days,
for weeks, actually.
I think we still have some kale chips left over.
Diner for us is where we really go in.
If my oldest is like,
if Night's like,
Hey, how about Thai?
I'll make like a Tom Kha soup,
or we'll do, like, you know,
Pad Thai, or some times we'll make, like, Arepas.
I'm, like, I'll do all this, like, different infusing,
and we have a Dry Ager, so we dry age meats, and stuff.
Do lots of lamb, because we are slowly becoming
sheep farmers, learning that whole process.
So, we eat a lot of lamb here, like lamb sausage,
lamb chops, lamb stew.
Lamb, lamb, lamb, lamb.
(Kelis giggling)
My favorite meal to cook...
I'm a sauce-ey.
So, for me it's always sauce centric.
I do make a lot of Aji.
My husband's Columbian,
so he likes to take credit for the fact
that he introduced me to Aji, which he did.
It's like chimichurri minus the oil,
and it's different ingredients,
but it's the concept, right?
So, it's, like, cilantro, green onions,
onions, tomato, garlic, lime,
habanero, or jalapeño,
whatever peppers you're growing, or you've got,
you can get, salt,
and I like to put a little pepper, and then water.
And then, you put it in a blender, it's delicious.
And, like, that with, like, a stake on eggs,
or on a sandwich, or with beans,
or it's just bomb.
It's good with everything.
If I learn anything from Le Cordon Bleu, I learned a lot.
Knowing just the fundamentals of,
like, what all the ingredients do.
We used to do like blind taste tests.
We would actually have written tests
where we'd have to write, like, what all these spices were,
what all these seasonings were,
'cause I can feel like I an pretty much
taste something, and make it.
Recently, I've started, like,
experimenting with a lot of raw stuff.
So, like, doing, like, lots of green juice,
but like raw pies.
I started experimenting with, like, raw pies,
and raw cookies.
I love that fact that, like, you can make sometihng
that feels really decadent, and really rich,
and lush, and it be, like, sugar free,
and no processing, and just so good for you.
I use a lot of the ingredients from the farm,
so that's kind of been...
That's, like, my new kick.
Like, recently, like, I'm making all these
different kinds of raw pies.
Oh, my gosh.
A favorite food city.
I mean I travel for a living,
so like, quite frankly I don't even go anymore
if there's not stuff I wanna eat.
I'm like, where?
Eh.
I'm Puerto Rican,
I grew up eating a lot of Puerto Rican food,
so that's, like, it just always feels like home for me.
I don't think I can choose just one.
Like, I love Beirut.
Some of the best Middle Eastern food,
I feel like, it's the best of all the Middle Eastern food.
I love, love, love, love Shanghai.
New York.
New York is still one of the best food cities in the world.
I like to eat, so honestly,
like, I find great places to eat everywhere I go.
(Kelis chuckling)
And, that's every thing I eat in a day.
Thanks for watching.
(upbeat music)