Participants: Chef C.W. Chew, Tina Chew, Chef Tim Lawson
Series Code: CWC
Program Code: CWC000001
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00:30 Hey friends, this is Chef Chew and as I always say
00:33 I'm going to give you something to chew on. 00:36 Well this is day number one of the Chew's Challenge 00:39 and we are excited. 00:41 I tell you, we are going to have some fun as we start this 00:44 28 Days to Wellness Journey 00:46 Well, I have to introduce to you a special friend, 00:48 actually it's my wife, her name is Chef T, but also 00:52 known as Chef Chew. 00:54 So how you doing Chef Chew? Doing well, thank you! 00:57 Are you excited about this 28 Days to Wellness Journey? 00:59 I am very excited there was a lot of preparation for this. 01:02 Well cool, cool. I'll tell you, what we are going to be doing 01:04 we are going to get right into the fun, right into the recipes 01:06 and we are going to actually make today a delicious 01:09 Fresh and Zesty Kale Salad. 01:11 Why don't you let everybody know what the ingredients are 01:14 for this recipe. All right! 01:35 Wow, that sounds like some neat ingredients huh. 01:38 Sounds delicious. I'll tell you, we are going to talk a 01:40 little bit about some of the components of what is going 01:42 to make this zesty kale salad taste so good. Ok. 01:45 So we have here, we have Lemon Juice, 01:47 and you know Lemon Juice is actually an acid, 01:49 you know it's kind of a replacer for vinegar, 01:52 and it helps to break down the kale, so we are going to use 01:54 some delicious Lemon Juice. We also have here some delicious 01:57 minced garlic, and garlic I'll tell you has a little hit to it 02:00 you know. And it's very delicious because actually 02:02 what it does, it gives a nice little pungent flavor to it. 02:05 So it's really really awesome. 02:07 And I tell you, we don't want to forget about this 02:08 Cayenne Pepper, huh? The hot stuff! 02:10 You know, you got to add a little bit of heat 02:12 to the recipe. The heat is what is all about huh. 02:14 So what we are going to do, I'm going to go ahead and take up 02:16 this ingredient here, and what is this called? Kale! 02:19 You know kale is something that most of us, we normally... 02:22 We don't like...Well, I tell you people like it but normally 02:25 what we do to it, we normally cook it and we normally cook it 02:27 until it's nutrient dry. 02:29 We normally boil it and boil it, and boil it and boil it, 02:31 but today, you know how I am going to be eating it? 02:33 Fresh! Fresh and actually believe it or not 02:35 you 'all, it's going to be raw. It's going to be tasty 02:38 and delicious. And if you look at this leafy green 02:40 it's a lot of iron inside of it, a lot of vitamin C. 02:43 So it helps, it's actually I'd like to say an immune booster 02:47 and so it's very very delicious. 02:49 So the first thing we have to do with this kale, 02:50 we have to actually cut it in pieces. 02:52 Can you start cutting for me if you don't mind? Sure. 02:53 She's going to start cutting for us. What we are going to do, 02:56 we're going to take the kale and we are going to cut 02:57 the kale in small pieces ok. 02:59 Go ahead and cut it into small pieces. 03:01 We can go ahead and take the... Nah, we can keep the stems on 03:03 it for now, it's okay, we can keep the stems on it. 03:05 Ok, you can go ahead and cut them into small pieces here, 03:07 alright. No problem. 03:09 We're going to chop all of this up nice and fine, 03:14 and I tell you, when you eat kale when it's fresh 03:18 with all these different ingredients in this one 03:19 it bursts in your mouth. I tell you it's going to be 03:22 some kind of delicious. 03:23 So go ahead and cut it up nice and fine, nice and fine, 03:26 don't be scared of it now. I don't want to cut myself. 03:29 Alright! It's ok. I don't want you coming home with bloody 03:31 fingers hon, that won't be to good. 03:33 Not at all. Alright. 03:35 Alright. That is good enough. So what we are going to do 03:37 is we are going to get a nice bowl here, put all these 03:39 ingredients right into the bowl, and again, we want to get 03:41 right into the kitchen as we start this 28 Day Challenge. 03:44 We are going to have a lot of fun getting our hands dirty. 03:46 I hope you guys are out there are watching and learning some 03:49 great stuff right now. 03:50 Alright, so the next thing we have to do is that we are 03:53 going to have to put these next ingredients into 03:55 the blender ok. Into the blender. 03:57 So go ahead and pass me those ingredients if you don't 04:00 mind. Ok. So again, we have... Is there a specific order 04:03 for this? It doesn't matter, everything is going to be 04:05 mixed right into the blender all together and it's going to mix 04:07 right into the blender all together, and it's going to make 04:09 a delicious sauce is going to go right on this Fresh 04:11 Zesty Kale Salad. And what I like about this is that it's 04:14 quick, it's easy and it's delicious. 04:16 So it's really awesome. So we are going to go ahead 04:18 and put the garlic inside of here. Ok. Alright. 04:20 A little bit of Lemon Juice, alright. A little bit of 04:24 water here, alright. Got some honey right here. 04:28 Alright, let me get a little spatula, I have it right here, 04:31 a little spatula here. Alright, little spatula. 04:36 What is this right here, is our delicious Tahini. Tahini. 04:39 Tahini is very tasty, Tahini right here, and we are going to 04:42 go ahead and put this Tahini right in here. 04:43 Tahini also gives kind of like a butter flavor doesn't it. 04:46 A little butter, also a little bitterness as well. 04:48 And what happens is the honey we put inside of this 04:51 will kind of sweeten it up so it's not going to be too bitter. 04:53 Ok. We are going to add some Bragg's Liquid Amino's, 04:56 and Bragg's believe it or not is an awesome ingredient, 04:58 a little different than soy sauce, but very similar 05:01 to soy sauce. Actually it's unfermented soy sauce. 05:04 It doesn't have that fermentation that normal 05:06 soy sauce has to it. I already have a little bit of a cayenne, 05:09 a little bit of heat we are going to put right in here. 05:11 A little bit of heat right in there. 05:13 It's going to give a nice little kick to it. 05:16 And lastly, we have a little bit of salt. 05:17 Add a little bit of salt into it right here. 05:19 Alright, a little bit of salt. 05:21 Alright, so we are going to put the blender, 05:24 turn the blender on for about 30 seconds and let's blender 05:27 right on up. 05:35 Looking good. Looking really good. Alright. 05:39 Alright, so it's about done. Alright, so right here 05:43 we have a delicious, the nice sauce, or the dressing that goes 05:47 right on top of this Zesty Kale Salad. 05:49 And the great thing about this is that pretty much 05:51 we are almost done. 05:53 That's it. Again, we want to make it very simple. 05:54 Ok, so what we are going to do now is put this right on top 05:56 of here, just like that. Ok. And you got the fun part. 05:59 You got to get your hands inside of here Chef Chew, 06:01 alright, she is going to put her hands in there, 06:03 mix it all together, massage it right into the greens. 06:05 So we are just massaging it right in and the last thing 06:08 we have to do is just put it right on the plate, 06:10 how's that sound Chef Chew? Alright, sounds good. 06:12 Put it right on this plate here and I'll tell you this 06:14 is going to be some kind of good you 'all, you just don't 06:16 know. Look at this. Looks good. Look how good that looks. 06:18 It's really tasty, it's really delicious. 06:20 Just like that, you have a delicious kale salad 06:23 ready to eat...Well Chef Chew you got to get a little bite 06:26 of this, what do you say? 06:27 Go ahead and see what you think. 06:29 Ummm, deliciouso. 06:38 As we start day one of the Chew's Challenge 06:41 we're talking about the fork system, and the F stands for 06:44 Faith, and the O stands for Organization, 06:47 and the R stands for Recipes, and the K stands for Knowledge. 06:52 Well friends, today we are talking about the F 06:54 and again the F stands for Faith. And the Bible says to 06:58 us to listen. It says "Faith cometh by hearing," 07:01 "and hearing by the word of God." 07:04 So we are going to go right to the Bible today 07:06 and get some faith, some faith principles that's going to 07:09 get us some power. 07:11 And we are talking today about all things being made new 07:14 and I have my good buddy Chef Lawderday is going to be 07:18 talking to us about all things being made new. 07:20 Yes indeed. Come on now Chef Law, so what's, what's 07:23 what is this thing about all things being made new? 07:26 What are we talking about here? 07:27 Well, let's first, we want to get all of our answers from the 07:30 Bible. Come on now. We don't want to assume anything 07:32 ourselves, so let's read the scripture, and then let's 07:35 read it, understand it, and get some meat from it. 07:37 Alright, let's do it, let's do it. 07:39 The Bible says: 07:51 Come on now. This scripture has three important points 07:54 that we want to bring out, but let's talk 07:55 about the first point. 07:56 It says, "If any man be in Christ." Yes sir. 07:59 So it lets us know that first we have to be in Jesus. 08:02 Whew! Come on, you are talking about in Christ, 08:04 not out of Christ but... Not just talking about Christ 08:07 but in Christ. Not just staring at Christ from a distance, 08:10 but actually being in and it shows us the closeness of the 08:14 relationship that Jesus wants to have with us. 08:16 Come on man, you talking about Glory Halleluiah. Yes indeed, 08:19 yes indeed. Not this morning, but it's today because... 08:22 I feel like I am in church right now brother stop it now. 08:24 Let's move, let's move to the second part because when God 08:28 gets that close to us, things start to happen. 08:31 The Bible says he is a new creature, but that word creature 08:36 actually means a new creation. Jesus is in the business of 08:39 creating, He wants to create something brand new in each one 08:43 of our lives and He wants to start with you and you and me 08:47 today. So you are saying to us that we can start this new 08:51 journey with Christ today. Yes. You are telling the viewers 08:55 out here and say listen, even if we have problems with, 08:57 let's say Cholesterol issues, maybe high blood pressure, 09:00 or some of us may be even suffering with simply 09:03 eating at the wrong times of the day. 09:04 Whatever it might be, whatever the bad habit might be, 09:07 we can ask God today to make all things new. 09:10 That's what you are saying? To make all things...actually 09:12 that's what the Bible is saying. I am glad you made up that point 09:14 because it brings us to our third part of the verse. 09:17 The way He is going to make all things new is by this. 09:19 He is going to help us to put away all those old bad habits 09:22 and He is going to help us to start brand new ones. 09:27 Come on now. So you are saying God is going to work 09:29 in me, but He has to start in me before He can start 09:32 working, I guess the out stuff. Now He has to start on 09:34 the inside to get to the outside. Come on now, 09:37 come on now. That's exactly what He wants to do. Whoo! 09:39 He wants to just go almost like a surge, 09:41 and has to just kind of just chisel me inside. 09:43 Well, He is the great physician so He wants to perform that 09:47 surgery on you on the inside, but on the outside you shine 09:50 and you grow. It's just like with food, what you eat 09:53 on the inside, affects how you look on the outside. 09:56 Spiritual food but also that physical food. 09:59 It's all the same principle, it's all the same principle. 10:01 Because you see, God wants to transform you mentally 10:05 physically, and spiritually. Holistic. Holistic. There's a 10:09 connection of what happens in your physical body, 10:13 what happens in your mind, and what happens with your 10:15 connection with God. So God wants to deal with the 10:17 whole man. Whole man. I like that. I like that. 10:19 The whole man. You may want to encourage your viewers this. 10:21 He wants you all each day to start this journey together. 10:24 He wants you to take one chapter in the Book of Matthew... 10:27 The Book of Matthew has 28 chapters. 10:29 So each day read one chapter a day and at the end of 28 days 10:34 you have read through the book of Matthew and you are going to 10:36 see Christ like never before. So Chef Law, why don't you just 10:39 go ahead and give us a closing point as we close out this 10:41 Faith section. I want to leave you with just this one point 10:43 on the first day of the Faith session. If you are like me, 10:46 if you have done things in your life and you may have 10:49 went to the left and you are wondering, how would Christ 10:52 still want to accept somebody like me? 10:54 How would He still want to use somebody like me? 10:56 Maybe you've been into drugs, maybe you've been into drinking, 10:59 maybe your body's like mine, riddled with Tattoo's 11:01 and you are wondering that, I've gone too far, 11:04 I've been to far down the road for Christ to really accept me, 11:08 Today's show, shows you that it's not what is on the outside 11:11 that Christ looks at, but it's what's on the inside. 11:14 Whoo! I love it, I love it. And He wants to make you 11:16 brand new from within and all you have to do is have the 11:19 faith to let Him. Come on now. 11:21 I tell you, man, this is amazing things. We're learning 11:25 today about Faith. We are learning today about how we 11:27 can start that "New Journey with Christ". 11:30 We want you friends today to learn about, 11:31 listen, God is a God that wants to work in us. 11:35 He wants to work in us so the outside can look beautiful 11:38 but even if the outside may not look beautiful 11:40 if we are connected to Him, we always are going to be 11:43 beautiful. 11:49 Well friends, welcome back. Right now we are going to go 11:51 right into the O of the FORK System. 11:54 If you remember, the O stands for Organization. 11:57 The O stands again for Organization. 12:00 And I am excited, I have again my friend Chef Law 12:03 we just had a little bit of Faith, now we are going to have 12:05 some Organization. What's going on Chef Law? 12:07 How you doing? How you doing? Alright, look, what we are 12:09 going to do right today, we are going to be having 12:10 a lot of fun. We are going to be making a 12:12 Simple Salad Station, a Simple Salad Station. Ok. 12:15 Now you don't know about the Simple Salad Solution do you? 12:17 No, I don't know too much about it, I see it's a lot of salad 12:20 vegetables right here. Exactly. Exactly. 12:23 What we have here is we have... I see some lettuce, 12:25 got some cucumbers. You know what that vegetable is Chef Law? 12:28 You know what that is? Let me see here, 12:29 this looks like a zucchini. Yea, you got it right man. 12:34 You've been practicing up. My name is Chef Law. 12:37 Alright now, there you go. So, what we are going to do... 12:39 is we are going to make a simple system here, 12:40 we are going to actually make a system that's going to make 12:42 our salad eating a lot easier. Ok. So what you see here, 12:45 I have some simple bins, I have plastic bins, you can get these 12:49 from most stores like Wal-Mart and other stores like that. 12:52 I have a bigger bin that I am going to use for the lettuce. 12:54 So we are going to get right into it... 12:55 What I want you to do right here, I want you to go ahead 12:57 and cut up the lettuce for me if you don't mind please. 12:59 Cut the lettuce up for me ok. Alright, I can do that. 13:01 So we are going to cut the lettuce up... 13:02 What we are doing friends is that we are going to actually 13:04 make a salad station to go right in your refrigerator. 13:07 Many of us don't eat salad and we find ourselves not actually 13:11 having a lot of our fresh salad in our eating. 13:13 So what we are going to do is we are going to cut these 13:15 vegetables up, put them right in these bins, 13:17 and we are going to have a fresh salad station 13:19 just like going to the buffet at your normal buffet stations 13:22 in the different stores that you can go around to. 13:25 So here we go, there's the lettuce. 13:26 Alright so go ahead and put this in the bin if you don't mind. 13:29 Alright, I am going to drop that right inside here. 13:31 Alright, there you go. Alright. 13:35 So we are going to do right here. 13:36 We have some cherry tomatoes, go ahead and put that inside 13:38 of that, the cherry tomatoes. Alright. Ok. 13:40 Drop these inside of here. Cherry tomatoes. 13:41 Alright. Go ahead and put the spinach inside of here 13:43 if you don't mind. We've got the spinach, it's coming together. 13:46 We've got the lettuce, we've got the tomatoes, cherry tomatoes, 13:48 we go the spinach, got a little bit of mushrooms. 13:51 Sounding really good here. 13:52 Now I'm getting the hang of this, this is going real fast. 13:55 I'm good, I'm telling you. You know I like to call this 13:57 a simple technique called kitchen automation. 14:00 Kitchen automation. Kitchen automation. 14:02 That's nice, what exactly is kitchen automation? 14:04 Well kitchen automation is actually a process to speed up 14:06 something. It's actually going to speed up our way of eating 14:09 our fresh salad. So go ahead and put these olives inside of 14:11 that tray if you don't mind. Got some fresh olives. Alright. 14:13 All we have left here is a little bit of cucumbers here. 14:16 Cucumbers, and then we have right here coming up lastly, 14:20 a little bit of zucchini. How's that sound man? 14:23 That sounds real good. Alright. So a little bit of zucchini... 14:25 So, we going to eat all of this right now? 14:27 I wish we could. I wish we could man. 14:28 We're going to put that inside the tray for me 14:30 if you don't mind. You just playing with my 14:32 taste buds, that's what you are doing. Come on now. Come on now. 14:33 And the last thing is this. Obviously if you don't 14:35 want to leave the trays uncovered, right, 14:37 because if you leave them in the refrigerator uncovered 14:39 they are going to get oxygen ... which will cause them 14:41 actually to deteriorate a lot faster. 14:43 Do you want to put the lids on if you don't mind? 14:45 So I guess we better cover these...Let's cover them up. 14:48 And now you have a Fresh Simple Salad Station 14:51 right in your kitchen. Put it right inside your refrigerator 14:55 and I tell you, it's going to be some kind of delicious. 14:58 I mean can you imagine us waking up in the morning 15:00 Chef Law and having a fresh... well, not in the morning 15:02 actually, actually in the afternoon, 15:04 how's that sound? 15:05 Well you talking about morning, if I had one I could, you know. 15:07 That's true, in the breakfast time, for lunch time, 15:10 and evening. And dinner, that's right because it is so so 15:13 simple. Again, this is a simple technique on how to make a 15:16 delicious simple salad, and again, it doesn't take a lot 15:19 of time. And actually, believe it or not, it will save you 15:21 money because you have less waste. 15:23 So, I tell you, it is really really awesome when we can do 15:26 things like this. And this is what kitchen organization 15:28 is all about. 15:37 Well friends, we are moving right along in our FORK System 15:40 and right now we've come to the R in the fork. 15:43 And the R if you remember correctly, the R stands for 15:46 Recipe. Again, the R stands for Recipe. 15:50 And today we are getting started with this first recipe 15:52 for our recipe series called the Santa Fe Salsa Salad, 15:57 again the Santa Fe Salsa Salad. I'm going to go ahead and 16:00 read off the ingredients for you. 16:02 We are going to go ahead and start with a dressing, 16:03 a delicious dressing. And the ingredients are: 16:16 So I am going to go ahead and get started and we'll get our 16:18 hands right into it. We are going to go ahead and put the 16:20 ingredients right inside of our bowl right here again 16:21 we have our delicious salsa, put it right inside the bowl here. 16:25 And I'll tell you, if you remember earlier 16:27 my wonderful wife was on the show with me and she has 16:30 actually a Mexican and she is teaching me how to make 16:34 some delicious Mexican food. So, check it out, we got right 16:37 here some sour cream, some sour cream... 16:39 You know Mexican food has those special flavors, 16:43 the sour cream and the salsa, and the cilantro. 16:46 Here's a little bit of mayo, and again, what I am doing 16:48 right now, I'm actually making right here some delicious 16:51 dressing for the Santa Fe Salsa. Right now I'm going to take some 16:54 cilantro right here...Sniff. Ahhh! It smells so good. 16:57 My wife loves salsa, I mean loves cilantro. 17:00 She loves cilantro. So, I am going to chop this up 17:03 just like that, nice and fine, chop it up just like that. 17:08 Alright, I'm going to put this right inside of the bowl here, 17:12 just like that... Alright and again, this is our delicious 17:17 dressing that is going to go on top of our salad, 17:19 our Santa Fe Salad. Mix it up just like that, really simple... 17:24 Alright, alright. It's coming together for us. 17:26 It's going to be really exciting friends, really exciting. 17:29 Really exciting. Really exciting. Ah look, it's coming 17:32 together, it's emulsifying altogether, 17:34 it's turning into that nice bright kind of light 17:37 reddish color with a little bit of white in there 17:39 and all that cilantro...So I'm going to put this to the side 17:42 and right here all you see is really delicious... 17:43 What I'm going to do now, is we are going to read our next 17:45 ingredients. We are going to actually go right into the 17:47 salad part of this recipe... 18:04 Now what we are going to do, we are going to have a lot of 18:05 fun now. We are going to get our hands right into this 18:07 delicious recipe here. We are going to go ahead 18:10 and sauté our corn and our beans. 18:12 We will put a little oil right here on the pot, 18:13 alright, a little oil on the pot here. 18:15 I should say the skillet, and we are going to go ahead now 18:18 and I'm going to put the corn on top of here like that... 18:20 Ah man, you hear that sizzle. I love to hear some sizzle. 18:23 I'm going to put some beans on here like that. 18:25 Oh yeah. That's sounding really really good. 18:28 Now we are going to take some of this cumin, 18:30 put the cumin right on top of that. 18:32 A little bit of oregano, I love oregano. 18:34 Alright, and lastly, we have our fancy salt shaker right here 18:38 and we are going to ground some salt right on top of here 18:40 and you know when you add this salt, this flavor is going to 18:42 start bursting out. It's like that, it's coming out now. 18:45 Alright. Looking really really good. 18:48 We are going to let this sauté this for about a minute 18:50 a minute and a half and what I am going to start doing right 18:52 now, I'm going to start getting the salad ingredients ready... 18:54 The lettuce...So that's sautéing up just like that, 19:00 get our lettuce to the side here and I'll tell you, 19:03 the great thing about making Mexican food is the knowing 19:06 the flavors. Again making good Mexican food 19:08 is all about what the ingredients are 19:10 and if you see here, we have delicious corn and beans. 19:13 We have a little bit of salsa and a little bit of sour cream, 19:16 those are the special ingredients that make 19:18 Mexican food taste like Mexican food. 19:21 Now the great thing that we are doing here, 19:22 we are talking about salads today and I want to encourage 19:25 you 'all on this challenge is to get as much greens 19:28 as possible. And not just greens, we'd like to say 19:31 color your plate like a rainbow. 19:33 Color your plate like a rainbow. So here we have some yellows, 19:35 we have some reds, we are going to be putting on here... 19:37 Ahh, it's looking some kind of good friends, 19:40 ah, this is going to be delicious. 19:41 Let it keep on sautéing just like that. 19:43 What I'm going to do next, I'm going to get my plate here 19:46 and I'm going to start layering this, and again we're making 19:50 a gourmet salad, Santa Fe Salsa Salad, and the first step is 19:53 we are going to go ahead and layer here our lettuce on the 19:55 plate, really simple. And again, I love these recipe's because 19:58 they are easy to do and can be done in minutes, 20:00 ok, done in minutes. We are going to go ahead and layer 20:02 some of our spinach on top of here just like this. 20:04 Alright, now one thing I love about spinach, 20:06 spinach is high in potassium. 20:08 If you know anything about potassium, potassium is 20:11 excellent because it helps to reduce high blood pressure. 20:14 If you know anything about potassium, sodium causes 20:17 the water to retain in the blood, but potassium helps 20:20 to release from the blood. 20:22 So eat as much potassium foods as possible during this 20:26 challenge. Really really delicious so that's going 20:29 right there. Keep on sautéing that up just like that. 20:31 Next I'm going to add a few last ingredients, 20:33 I'm going to get closing this up. 20:35 We got the avocados right here, and avocados is an excellent 20:38 food for gourmet fat. I just say gourmet fat, that's good fat huh. 20:42 Gotta have that good fat. Really good for you, 20:45 really delicious and now we are going to go ahead and 20:47 layer this, we'll top this with the corn and the beans. 20:50 Ah man, that's looking really good. Really good. 20:54 That's looking...Ah man, I want to eat this right now 20:56 but I can't do it yet. Ah man, lovin it, lovin it. 20:59 Alright, so right here we are going to add now some dressing, 21:03 we got the dressing that we made earlier. 21:04 If you remember earlier, we made the salsa inside of here 21:07 and we had the vegan mayo and also the vegan sour cream 21:10 and a little bit, about two tablespoons of cilantro 21:13 we put inside of here as well. 21:14 I'm going to go ahead and put that right on top. Ah man. 21:17 That's looking good. Ah man, I don't know about you guys 21:21 but I tell you, this is going to be delicious. Very delicious. 21:24 Alright. Now lastly, I'm a chef and I like I say, 21:28 I like to give you something to chew on and I got to make it 21:31 look good. Because again, looks is everything. 21:33 Now you are going to learn as you make these gourmet recipes, 21:35 you want to make it appetizing for yourself, 21:36 you want your friends, you want your family, you want everybody 21:39 around you to get excited about eating healthy 21:42 and as you go on this challenge, you can be a witness. 21:45 Ok, you can be a witness. We are going to put some 21:47 tomatoes on here and garnish it. Now what I did with these 21:50 tomatoes, we cut them right in half and so we just got 21:52 simple tomatoes, we cut them right in half, cherry tomatoes, 21:54 and we are going to garnish this just like this. 21:57 Really simple. We don't got to be too fast, 21:59 we want to make it nice and fancy, make it nice and 22:01 delicious, make it look good. 22:03 All that good stuff, just like that. 22:05 Almost done here. 22:07 And lastly, we are going to top it off with a little bit of 22:09 parsley on top of here, and we are going to just top it just 22:12 like this. Ah man, lovin it. I'm lovin it. 22:16 And I will tell you, my wife will be some kind of 22:18 proud of me, she would be so proud of me right now. 22:21 I made today for you guys a delicious Santa Fe Salsa Salad, 22:25 it's going to be packed, it's delicious, potassium filled, 22:29 going to reduce that blood pressure, make you look good, 22:31 all of that good stuff. We can't wait for the next recipe. 22:34 See you guys in the next session. 22:42 Well hello friends, we've come down to the last part 22:45 of our program, and the last part of this FORK System 22:49 is the K, and the K stands for Knowledge. 22:53 And it's going to be fun, what we are going to do at this 22:56 last phase, we are going to ask three simple questions 22:58 three simple questions so that you can remember the things 23:01 that we have been learning in this program. 23:04 And I tell you, I hope you have your thinking caps on, 23:06 and I hope that you will be able to just remember the things 23:08 that we are talking about so that each day you will be able 23:11 to practice these things right at home 23:15 and I have my lovely wife again, Chef Chew, how are you doing 23:18 Chef Chew? Doing well. So what we are going to do 23:20 Chef Chew, we're going to be asking our audience out there 23:24 three simple questions ok. Ok. 23:25 So won't you go ahead and get started, 23:27 I want you to read the first question for us if you can. 23:28 Alright, so our first question is. What does God want to make 23:32 new. A. Some things new. B. No things new. 23:38 or C. All things new? 23:40 Ah man, we are wondering what that answer is, you know 23:44 Chef Law talked early about this and I tell you, 23:47 you know God doesn't just want to make some things 23:49 new, and obviously no things new, He wants to do what? 23:53 All things new. You know, God just wants to change us 23:57 from the inside to the outside. 24:01 Why don't you go ahead and read question two? 24:02 Alright, so number two is, what is automation? 24:06 It's a big word, alright is it A. A system to speed up a 24:10 process? B. A system to slow down a process, 24:14 or is it C. A system to make things go the same speed? 24:18 Whoo! That's a tough question here huh? 24:21 Now you know we talked in the organizations session 24:24 about automation, and again, this automation principle 24:27 is we are going to be talking about this all throughout 24:29 our program. And obviously, God says when we learn things 24:33 to not go slow, you know, or go at the same speed, 24:36 He wants us to do what? He wants us to go a little faster. 24:39 He wants us to learn so obviously kitchen automation 24:42 is simply saying that we want to speed up a process. 24:46 God wants to help us to do what, to help us go a little faster. 24:49 Alright. What's number three, what does it say for 24:50 number three? So number three. Where can I find vegan mayo and 24:55 sour cream? That's a good question. 24:57 A. At a local Grocery Store. B. A Health Food Store/ Co-Op. 25:04 or C. A Dollar Store? 25:06 Oh man, that's a tough question right. 25:08 I got to see what you think. So, you know we are talking 25:11 about these vegan foods and viewers out there a lot of times 25:14 when we don't know where these vegan foods are... 25:16 Again, we can go to one store that we know we can find 25:19 most of these items and that is our local Health Food Store 25:22 or Co-Op. Again, most places you can look it up maybe 25:26 in your phone book, or go on the internet 25:27 and look for a local Health Food Store or Co-Op 25:30 and you should be able to find those wonderful 25:33 healthy vegan items that we are going to be teaching you 25:35 about in this program. 25:37 I'll tell you Chef Chew, it's been an exciting journey 25:40 thus far. It has been. 25:41 This whole program, we talked about our FORK System. 25:44 Let's go over it again. The F in the FORK System 25:46 stands for what? What does the F stand for? 25:47 Tell me, I forgot. You forgot, are you serious? 25:50 I forgot. Well, the F stands for Faith. 25:53 That's right. Come on now. How can you forget faith? 25:56 You can't forget faith... That's the foundation. 25:58 That's the foundation. You know the Bible says that 26:00 faith cometh by hearing, and hearing by the word of God. 26:04 And then the O, what does the O stand for? 26:05 O stands for organization. There you go organization. 26:08 You know what we are going to be doing this week... 26:10 we are talking about setting up different stations 26:12 in the kitchen. So we are talking about today we 26:14 talked about a salad station, and the rest of the week 26:16 we are going to be talking about different stations 26:17 that we are going to be learning about. 26:19 What does the R stand for Chef Chew? 26:20 R stands for Recipes. Recipes, come on now. 26:24 And I am telling you, we are learning some great recipes. 26:27 Learning how to cook these great foods today 26:29 we talked about the Santa Fe Salad. I mean it was so 26:32 delicious you know. That Mexican, oh, you know... 26:35 The Latino style. Latino, come on now. 26:38 Latino style and again, we are in the K again, 26:40 we just were talking about the K today, right now 26:42 and the K again stand for? Knowledge. Knowledge. 26:44 And friends, we want you to go away from this program 26:48 with knowledge, you know and we want you to be equipped, 26:51 meaning that you have an understanding on how to 26:53 live this healthy lifestyle. 26:56 Now listen, we have 27 more days to go, and you have to know 27:01 that you can do it. But not by our own strength, 27:04 remember, it's only going to be by the blood of Christ. 27:07 Only as Christ lives in us are we going to be able to practice 27:11 this experience of healthy eating for 28 days and not 27:14 just 28 days Chef Chew, we want to do this for what? 27:17 For life! And not just this life, we want to do it 27:21 for the life to come. 27:22 And remember this, my name is Chef Chew, 27:24 and Chef Chew II, as we always say, 27:28 "Going to give you something to chew on." 27:32 Well come back tomorrow and join us again for our 28 days 27:35 to wellness. |
Revised 2017-02-13