Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000007
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00:30 Hello, friends, my name is Chef Chew
00:32 and as I always say, 00:34 "Gonna give you something to chew on." 00:36 Well, hey, we are right at day number seven 00:39 of the 28 day Chew's Challenge. 00:42 And I tell you, it's gonna get more exciting and more fun 00:45 and I like to say today is gonna be really good 00:47 for your brain. 00:49 Because today, guess what? 00:50 We are making a delicious big brain bar. 00:54 My head is hurting already. 00:57 I mean, so how're you doing, Chef Chew? 00:58 I'm doing good. 01:00 You know, we're making a delicious big brain bar 01:01 and this is gonna be a neat recipe. 01:03 I tell you, it's actually, it's very delicious 01:05 but it's actually very, I can say... 01:07 Nutritious. 01:08 Nutritious and also therapeutic, 01:09 believe it or not. 01:11 You know, our foods, you know, make up who we are. 01:13 And so the foods that we eat can actually has, 01:15 sometimes it has medicinal effects on our body. 01:17 Sometimes for good and sometimes, 01:19 obviously for the, what? 01:21 For bad. Yes. 01:22 But right now, today, this recipe, 01:23 we're gonna talk about these ingredients. 01:25 So why don't you go ahead 01:26 and read if off for us if you don't mind? 01:38 Wow, that sounds really, really, delicious. 01:42 Are you serious we're gonna be using this much flax seed 01:44 in this recipe? 01:46 That much flax seed. 01:47 Now this is like the power ingredient 01:48 in this recipe, isn't it? 01:50 It sure is. 01:51 You know, you was telling me I guess earlier 01:52 that flax seed is really, really good for depression. 01:55 It definitely is. 01:56 They've actually said that, 01:58 it kinda equals like lithium in the body. 02:00 Okay. So lithium helps to, I guess like antidepressant... 02:03 It's antidepressant. 02:04 Okay, so well, so you're serious. 02:06 So eating this delicious big brain bar 02:08 is gonna help my brain to be, I guess to be more happy. 02:11 Healthier and happy. Healthier and happy. 02:13 So we're gonna go ahead 02:15 and what do we need to mix first? 02:16 Okay, first we need to mix the honey. 02:18 Okay. The vanilla. 02:20 All right, put right in the bowl? 02:22 And, yes. All right. 02:24 And also the peanut butter. Ooh, that sounds really good. 02:26 So all that, honey, yeah. 02:31 I love you, honey? I love you too, honey? 02:33 So honey, we're gonna... It's really. 02:34 Get some honey in this bowl, how's that sound? 02:36 All right. Looks good. Okay. 02:37 Little vanilla, right here? 02:40 All right, vanilla. Yeah, yeah. And then go ahead. 02:41 All right, and we got some peanut butter. 02:43 Oh, man. 02:44 Now you could also use almond butter 02:46 if you like as well. 02:48 What about tahini, can tahini be used? 02:49 Tahini can be used, it's a little bit more bitter. 02:52 Bitter, okay. 02:53 But it's okay because you have the honey. 02:54 Okay. A little bit of the salt here, okay. 02:57 Yes. Okay, and then you want to mix that. 02:58 All right, put the salt in here. 03:00 So it turns out to be like creamy. 03:01 Oh, it sounds good. 03:03 Oh, this is gonna be so delicious, come on. 03:06 So we just mix it like this? That's right. 03:08 Okay, so I'm mixing all together. 03:09 You know, my mom used to make a recipe 03:11 with molasses and peanut butter, 03:12 kinda looks like that kind of recipe with the honey 03:14 and the peanut butter mixture. 03:16 It looks pretty good. 03:17 Okay, so now I'm gonna slowly add this in while you mix. 03:21 While I'm stirring, okay. Okay. 03:22 Just like that? Just like that. 03:23 All right, all right now. Come on now. 03:25 The big brain bar. 03:26 I can feel my brain is getting bigger 03:29 at the moment right now. 03:32 All right, come on. All right. 03:33 Just like that? Yes. 03:34 Okay, you got to have some muscles to do this one. 03:36 You sure do. 03:38 And sometimes you don't have to always use all of it. 03:41 Are you serious? Okay. Guess what? 03:43 So it pretty much until it gets to a point 03:44 where you kind of, texture's kinda getting 03:46 where you want to be? 03:47 What kind of texture are we looking for? 03:49 Well, we wanted to where it could be pliable. 03:50 Oh, it's getting kinda pliable now. 03:52 Not totally sticky but, you know... 03:53 Almost like bread though. Wow. Kind of. 03:55 All right, so what I'm gonna go ahead and do, 03:57 I'm going to... 03:59 Kinda playing this little bit. Spray that. 04:01 This is like bread dough? Yeah. 04:03 Okay. Wow, okay. See. 04:05 Wow, okay, that is pretty compound... 04:06 It is a wonderful recipe to have your kids with you. 04:09 Yeah, sweet. 04:10 It really is, a healthy, delicious recipe. 04:13 So now do we have to put the walnuts in there 04:14 or when do we put the walnut in, or we put on top? 04:15 We'll put it at the end. Yeah, on the top. Okay, okay. 04:17 All right, all right. 04:19 So we're gonna just layer that right on top of here. 04:23 Man, that's a big brain. 04:24 It kind of looks like brownies in a way. 04:26 No, it looks like a brain. Like a brain. 04:28 It look like a brain, see that, that's a brain. 04:30 I see. 04:31 All right, let's go ahead and spread it out here. 04:32 All right, so... 04:34 Okay, so go ahead and pat it down. 04:35 All right. Okay. All right. 04:37 This is a lot bigger container or what we call, 04:41 casserole dish, but that's okay. 04:43 Spoon right here, we're gonna get it down. 04:44 You want to make it flat. Okay. Okay, I'm getting it. 04:47 'Cause you want to make it look like a bar. 04:49 Like a bar, okay. 04:50 It's coming together, looking really nice here. 04:52 Wow. Okay, almost there. 04:54 All right, so then... Okay. 04:56 What we're gonna do, we're gonna go ahead 04:57 and score it before we bake it. 04:59 Okay. Okay. 05:01 Now go ahead and score it like this very lightly. 05:02 Just like that? Okay. Okay. 05:05 Wow, so I need to get the walnuts chopped up now? 05:07 Yes, sure enough. Okay. 05:08 Here's the knife. So I'm gonna chop these up. 05:12 So this is going in, so when we put in an oven, 05:15 how long we put in oven for? 05:16 Ah, we put it in the oven for about 20 minutes. 05:19 Twenty minutes, okay. Twenty minutes, yeah. 05:20 What's the temperature? I would put it at 300. 05:23 300, okay. 300-320. 05:24 Okay, so we're saying so... 05:26 Okay, so go ahead and put it on here, 05:28 then we'll pat it down. 05:29 I'll pat it into the actual bar, here, okay. 05:32 That's right. Okay. 05:33 So it's kind of like a brownie but it's not. 05:36 We can call it flax seed brain bar. 05:38 All right, this is like this the mock brownie, 05:39 the brain brownie. 05:40 So we're eating a brain brownie, 05:42 the big brain bar, this is pretty awesome... 05:44 You see. How nice. Okay. 05:45 So we patted down, you say... Yeah. 05:47 Oh, like this. It's patted in there. 05:48 That's fine, just like that. Okay. 05:50 All right. Wow. 05:51 So put in the oven for about 20 minutes 05:53 on what temperature? 05:54 About 300-320. Okay, 320, okay. 05:56 So we're gonna go ahead 05:58 and bring out a final product here. 05:59 Where's the other one? 06:00 So we have our final product that we want to show you all 06:02 and let's see how good this is, I tell you. 06:03 Look at that. 06:04 You just don't know, can I have this one? 06:06 Can I have a bite, please? Come on now, please. 06:08 Okay, you can have a part of this I guess. 06:10 Go ahead, you can have that. Thank you. 06:11 Oh, this is gonna be so good, ya'll. 06:13 The big brain bar. 06:17 Yum. 06:19 You just make this tonight. 06:20 Make it tonight, 06:22 I'm telling you this is delicious, too delicious. 06:23 Don't forget your kids. Thank you, this is good. 06:26 Oh, good. 06:32 Well, friends, we're gonna jump right into it 06:34 and we're talking about faith. 06:35 Remember, that "F" stands for faith, 06:37 and today's subject is talking about victory 06:40 and that's a very special subject to my heart 06:42 because I believe that God wants us to experience victory. 06:47 He wants us to overcome. 06:49 He says blessed are they that overcome. 06:51 And, Chef Law, you're gonna talk today to us 06:53 about this subject called victory. 06:55 How're you doing, Chef Law? Victory, I'm doing good. 06:57 How're you doing, Chef? Come on now. Come on now. 06:58 How're you guys doing out there? 07:00 So go ahead and give us 07:01 the scripture for today on victory. 07:03 What are we talking about? 07:04 All right, let's see what the Scripture 07:06 has to say on victory, this important topic. 07:08 It said, "But thanks be to God which giveth us the victory 07:12 through our Lord Jesus Christ." 07:15 1 Corinthians, 15:57, now that's a meaty verse. 07:18 That's a lot of meat in that verse. 07:20 "Thanks be to..." Who? 07:22 God that giveth us the victory. 07:25 Giveth us the victory, I like that. 07:27 The one thing about God most people don't know is that 07:30 He's a God of victory, He's not a God that loses, 07:33 He's not a God that fights battles and doesn't win. 07:36 He's a God of victory, consistent victory. 07:40 We're talking about a winner here. 07:41 We're talking about a champion here. 07:43 Does He have a foe that's trying to overcome Him? 07:45 He does have a foe. 07:46 And so we know that obviously God is gonna, like you say, 07:49 He is gonna always win the battles. 07:50 Him and his foe have had many battles, 07:52 they've had many fights and the name of this foe, 07:54 you know him and I know him, his name is Satan. 07:57 Come on. Come on now. The serpent, the devil himself. 07:59 But even though they fought in heaven, he lost. 08:01 Even though they fought on the cross, he lost. 08:03 And in every battle in your or mine's life, 08:05 he will lose too if you hold on and trust in God. 08:09 I like it, I love it. 08:10 So break that down for us? Come on, break it down for us? 08:12 So it says, thanks be to God who giveth us the victory 08:15 in our Lord Jesus Christ... 08:16 In our Lord, I like that, okay. 08:18 Now very important term is in our Lord Jesus Christ... 08:20 I like that. Yes, sir. 08:21 When you decide that Christ is the Lord of your life, 08:24 when you decide you want to let Him in your heart, 08:25 when you decide that He should rule and not you, 08:30 you can begin to get victory in your life. 08:32 God can begin to give you victory. 08:34 He can begin to work this winning lifestyle inside you. 08:40 He wants you to believe in Him and through Him, 08:43 He will give you this victory. 08:44 I like that, I like that. 08:45 And as Chef Law has explained to us, friends, 08:47 is that that we can't believe in ourselves. 08:49 If we believe in ourselves for one moment, 08:52 we're going to lose every single time. 08:55 So the only way that we can be victorious, 08:57 we have to let self die. 09:00 And, Chef Law, 09:01 that's a tough thing sometimes, isn't it? 09:03 Now that's the tough thing. Come on now. Come on. 09:04 I said tough things, so let's talk about letting self die. 09:06 What does that exactly mean, we let ourselves die? 09:09 Come on, break it down. 09:10 We all have things that we want to do 09:12 and anybody who has kids just know this, 09:14 sometime you tell a kid no, 09:15 and the kid thinks you said, yeah. 09:18 You're breaking it down now, brother. 09:20 And they want to keep doing, you know, what they want to do. 09:22 In our spiritual relationship with God, 09:24 we have that same type of relationship. 09:25 Break it down. 09:26 There's some things we want to do 09:28 and some things God says, "No." 09:29 He doesn't want us to do. 09:30 And why do you think that we're sometimes 09:32 so bullheaded or like you say hardheaded, 09:35 what was going on with that? 09:36 Well, you know, 09:38 it's the nature of the great controversy of this world. 09:41 I like that. Yes, yes. 09:42 You know, when sin came into the world 09:44 and death through sin, 09:47 it created these natures in us that wanted to act... 09:51 Act like they had the authority in essence. 09:53 Act like we had authority, that's right. 09:55 You guys got to understand this because when God made man, 09:57 it says, God made man and it was very good. 10:00 God made man as His whole, like you can say, 10:03 as his whole being was in a sense built to have, 10:06 or to seek God as His number one supreme thing. 10:09 But something happened, 10:11 something got in the way and that thing is called, what? 10:13 Starts with a S. That thing is called sin. 10:16 Sin got in the way and ever since sin has given us 10:18 a natural disposition to be at opposition to God 10:21 and His word. 10:23 But thanks be to God... Come on. 10:26 Because through Jesus Christ, 10:28 He can give us the victory even over this. 10:32 See there's nothing that God can't do. 10:33 There's nothing that's too, that God doesn't see 10:36 because the Bible says, 10:37 "His eyes run to and fro in the earth." 10:39 Oh, I like that, I like that. 10:40 There's nowhere that God can't reach because it says, 10:41 "He has an outstretched hand that reaches everywhere." 10:43 So you're saying to us, listen, 10:46 friends, listen, God is a personal God. 10:48 He's like a Dad, He's a father to us. 10:51 He sees everything that goes on in our life. 10:53 He knows the struggles that we go through. 10:55 He knows our weaknesses. 10:56 But, friends, we have to understand 10:58 we can give our health to Him, 11:00 whether it be, whatever it might be, 11:01 whatever disease, whatever problem, 11:03 God can help us through. 11:04 So, Chef Law, give us a little closing thought 11:06 to close this out now, please. 11:07 All right, what I want to just leave you guys with 11:10 before we leave this is that Christianity 11:12 is not a losing religion, it's a victorious religion. 11:15 It's not a religion of a bunch a win, or loses, 11:19 as it were but it's the religion of a bunch of wins 11:22 and God wants you to win with Him, 11:24 He wants to give you this victorious life, 11:26 and He doesn't want you 11:27 to get a victorious belt as it were, 11:30 but He's going to give you a crown of victory at the day 11:33 when Jesus comes back for you and I. 11:41 Well, we're moving right along. 11:42 We've come down to the "O" in the FORK system. 11:45 And remember, "O" stands for Organization. 11:49 And I tell you, this week we have been learning 11:52 some awesome information 11:53 about setting up different stations. 11:55 We talked this week about the salad station. 11:57 We talked this week about the fruit station. 11:59 We even talked about 12:00 how to set up a delicious breakfast cereal station 12:03 but today, this is our last station 12:05 we're gonna be discussing. 12:06 This is our baking station. 12:08 And, Chef Law, I tell you, 12:10 you know a lot about baking, huh? 12:11 Just a little bit about... Just a little bit, okay. 12:13 I know you went to culinary art school. 12:14 I know they taught you 12:16 some good information about baking, huh? 12:17 They taught me some things. 12:18 Okay, okay, well, I'll tell you, 12:20 we're gonna go over some of these ingredients, 12:21 we're gonna start with the milk here. 12:22 So right here normally in baking, 12:24 we gotta use milk typically. 12:25 But what is different about our milk? 12:27 The difference about our milk is it's plant based milk. 12:30 Come on, plant based. 12:31 So there are different types of milk you can get. 12:32 You can get almond milk, you can get rice milk... 12:35 Okay. Okay. You can get coconut milk. 12:37 You can get various different types of milk. 12:38 Okay, so we got the dairy free milk 12:40 and then we also have the dairy free butter. 12:43 Oh, that's really awesome. 12:44 And it's obviously again doesn't have any cholesterol, 12:46 made from the natural oils, palm oil, 12:48 I think there's canola oil and olive oil what I believe, 12:51 so it's a very simple butter, 12:52 you can get that at most health food stores 12:54 and also grocery stores. 12:56 And then we got to add little flavor into it, right? 12:57 Now, that's right. 12:58 Come on now, this is what, what we call out right there? 13:00 That's vanilla extract. Come on, vanilla extract. 13:02 So and again, we can go on all kind of flavors 13:04 in a vegan kitchen. 13:06 We can do lemon, lemon extract. We can do the orange extract. 13:09 We can do the maple extract. 13:11 And also, you can get oils as well. 13:12 Natural oils and that's some of the lemon or the orange 13:16 and things like that as well. 13:17 You can also get a vanilla bean. 13:19 That's true too, you can use the actual vanilla, 13:20 come on now. 13:21 So we have a few more, we have our, 13:23 right here we have our, 13:24 I believe this is our aluminum free baking powder. 13:26 Aluminum free baking powder, 13:27 I don't even know about baking powder... 13:29 Well, the aluminum free baking powder 13:30 is actually better for us 13:32 because it doesn't have the aluminum. 13:34 And so... Aluminum, like metal aluminum? 13:36 Like metal aluminum, yeah, exactly. 13:38 So make sure you read your labels, 13:39 we're gonna talk about that next week 13:40 about reading our labels. 13:42 And again, we want to stay away from aluminum 13:43 as much as possible. 13:44 We also have right here, this is some coriander. 13:46 Coriander is awesome, a natural flavor, 13:48 something like a cinnamon. 13:50 You know, it's a natural flavoring. 13:51 Again, we also have next here some corn starch, 13:54 and that goes in a lot of ingredient 13:55 that we're gonna be using. 13:57 On top here, we have two different sugars. 13:58 We have our turbinado raw sugar, 14:00 and we have our organic cane sugar. 14:02 What's so good about those is that 14:03 they have not been processed. 14:05 So it's really tasty for you. Less refine. 14:07 You know, what that is? Exactly, less refine. 14:08 You know, what that is right there? 14:10 It looks like white flour. 14:11 White flour, actually it's whole wheat. 14:13 Actually, that's not correct. 14:15 It's whole white wheat, that's how you got to say it. 14:18 Whole white wheat, so it is white flour, 14:20 but it's not white flour, you know, 14:21 where I'm coming from. 14:23 So the great thing about this 14:24 is actually again is the whole bean. 14:26 White flour, if you know anything about white flour, 14:27 it's been stripped of its nutrients, 14:28 so this has the whole grain. 14:30 Okay, so it's really healthy for you. 14:32 So this is a healthy type of white flour. 14:33 Well, a healthy type of a wheat flour, 14:35 but it's called white wheat. 14:36 All right, so you can find that in most health food stores 14:38 and also a lot of your grocery stores as well. 14:40 And then lastly, we have our honey and our... 14:43 Olive oil. 14:45 There you go, bit of olive spray. 14:46 Olive spray. So we want to... 14:47 Just a little bit. Is that okay? 14:49 Little spray, little spray. 14:50 We want to just make it nice 14:52 and smooth over here, is that okay? 14:53 All right, nice and smooth over here so. 14:54 I'll get all of these ingredients, so in baking, 14:57 tell us a little tip about baking, 14:58 there's two types of ingredients for baking, 15:00 what are those? 15:01 Two types ingredients, baking is real simple. 15:02 You can simplify your station. 15:04 You have your dry goods 15:05 and then you have your wet goods. 15:07 So your dry and your wet, 15:09 you want to mix all your dry together first, 15:10 mix all your wet and then combine them. 15:12 You can never go wrong in baking like that. 15:13 Okay, come on now, that's a simple way to put it. 15:15 And so in our kitchen station, you want to make sure again 15:18 that you get these ingredients. 15:20 Keep them organize in a specific cabinet 15:23 in your kitchen and again, your life is gonna be easier. 15:25 Again, your milk and your butter, 15:27 all those things are stored in a refrigerator. 15:28 But again, we want you to be organized. 15:31 Organized. Yes. We want you to have some fun. 15:33 We want you to make some delicious, 15:35 I'm talking about some good, good food. 15:43 Hello, friends, we've come down to the "R" in the FORK system. 15:47 Today is gonna be an exciting recipe. 15:50 Remember, the "R" stands for Recipe. 15:53 And today we're gonna actually do some baking 15:55 and I love to bake, 15:57 because when you get into the kitchen and bake, 15:58 it's gonna to be some good smells 15:59 going through the home. 16:01 And I tell you, I have a good friend of mine again, 16:03 Chef Law is gonna be with me today. 16:04 How're you guys doing? 16:06 And we're gonna have some fun, Chef Law? 16:08 Fun in the kitchen. Come on now. 16:09 All right. So what are we making today? 16:10 We're making today lemon poppy seed muffins. 16:13 Oh, that sounds good. Lemon poppy seed muffins. 16:15 Lemon poppy seed muffins? Lemon poppy seed muffins. 16:18 Now, I know little bit about poppy seed 16:21 and sometimes I don't always say 16:22 the most positive things about poppy seeds. 16:25 Well, these poppy seeds don't pop so much. 16:27 Come on, they don't pop so much. 16:29 They don't have too much of a pop in them. 16:30 All right, now, okay, it's not the kind 16:32 that kind of gets you kinda popping... 16:34 Pop, there you go, okay, okay. It's okay, okay, okay. 16:37 So this is good. Yeah, this is good. 16:38 This is good to use, all right. These are good poppy seeds. 16:40 We're gonna make sure we don't want to be having 16:41 our friends out there getting popped, 16:43 do you follow where I'm coming from? 16:45 You know our motto, we're gonna give you something better. 16:46 Something better. There you go, okay, okay. 16:48 So as you share with us early, 16:49 you say we have two different things 16:51 we want to think about. 16:52 We have our liquid ingredients 16:53 and we have our dry ingredients. 16:55 So in making this, I guess lemon poppy seed muffin, 16:58 we have, obviously our dry right here. 17:00 Right. And then we have our, what? 17:02 Liquid, right there. Liquid. 17:03 I want you to go ahead and tell us 17:05 what those ingredients are for our recipe. 17:06 All right these ingredients are: 17:26 Okay, that sounds pretty, I can say intense. 17:30 A lot of neat ingredients here. 17:32 And we talked in our organization section 17:35 about some of the different ingredients 17:36 and we're gonna be using some of them like for example, 17:38 we have the dairy free milk. 17:39 That's right. We have the vanilla here. 17:41 Or we have the white flour or the whole wheat white flour. 17:46 Whole wheat white flour. Okay, there you go. All right. 17:48 We got the raw cane sugar there. 17:52 We also have, we're gonna be 17:53 actually grinding some salt into this recipe. 17:55 So we've got a salt shaker here 17:57 and we have a special ingredient today, 17:58 we're gonna be actually doing a lemon zest. 18:00 So we didn't talk about the lemon zest in the last, 18:03 in organization section, didn't we? 18:04 No, we didn't. We didn't talk about that in that section. 18:05 So in this, we're gonna actually use 18:07 this tool right here 18:08 and we're gonna actually just do like that 18:10 and it's gonna actually take the, 18:11 you can say the rind, 18:12 and it's gonna add a nice lemon flavor 18:14 right into the recipe. 18:16 Beautiful flavor. So that's called a lemon zest. 18:17 So let's go ahead and get started. 18:19 Let's go ahead and start with the liquid ingredients first 18:20 if we can. 18:21 So go and pass me some of those ingredients, please. 18:23 Here is the milk. 18:24 All right, so we got the milk, we're gonna put this in here. 18:25 All right, just like that. All right. 18:28 Got the lemon juice, little bit of acid here. 18:31 All right, what do we have next? 18:32 The oil. The oil. 18:34 Okay, we got a little oil here. All right, sounding good. 18:36 And now we're gonna put... 18:38 The vanilla for some flavor, okay. 18:39 All right, so we're gonna go ahead and whisk this together 18:42 just like that. 18:43 All right, we're gonna lock all the ingredients together. 18:45 This is gonna be delicious, man. 18:47 You smell that vanilla? Come on. 18:49 You smell that? Yeah, I did. 18:51 Okay, all right, all right. Your hand helped too smell it. 18:52 Come on now, all right. Come on, fan it up, okay, okay. 18:54 So go ahead and pass me that bowl, 18:55 we're gonna switch this out. 18:57 Now we're gonna put our dry ingredients, 18:58 we're gonna start with our white flour 19:00 or our whole wheat white flour. 19:01 Whole wheat white flour. There we go, all right. 19:02 Here we go. 19:04 And we got our sugar, natural sugar. 19:05 Again, the sugar has not been processed 19:07 and I want to take a little second here 19:08 and talk about this because again, 19:10 the reason why we like to use unrefined sugar is this 19:13 because for many people who might be diabetic, 19:15 you'll find that the processed sugar 19:17 goes straight to the bloodstream. 19:19 And so it doesn't have the whole 19:20 and it's since the grain or you can say the whole, 19:24 I guess the whole sugar cane if you can say. 19:26 And that prevents it from 19:28 actually again spiking the blood sugar because it has, 19:30 I guess you could say fiber in the sugar. 19:32 Right, right, okay. 19:33 So it slows down the sugar pop, 19:36 if you follow where I'm coming from. 19:37 You want that good pop, 19:39 you understand where I'm coming from. 19:40 All right, so we're gonna go ahead 19:41 and put some baking powder in here, 19:43 and again we have the aluminum free baking powder. 19:44 Aluminum free baking... 19:45 All right, some poppy seeds, 19:47 make it pop off just a little bit. 19:48 All right. 19:50 Then we got some, why don't you go ahead 19:51 and use salt shaker for us right now. 19:52 The grinder, I should say. 19:54 The grinder, go ahead and put that grinder in there. 19:55 Come on now, you got it right, you got it right. 19:56 You got to, you see the motion. 19:58 Go ahead now, I like that, I like that. 19:59 Go ahead now. Yeah, getting to. Come on now, I see you man. 20:00 Don't flex on me now, man, I know we're doing that. 20:02 I try not to, you know, it's a natural habit. 20:04 All right, there you go, okay. 20:05 So we're gonna go ahead 20:07 and use this section right here, 20:08 we don't want it too big. 20:09 So the each section gives a certain type of, 20:11 I guess you can say shape or makes it more fine 20:13 depending on which one you use. 20:15 So we're gonna use this one right here. 20:16 We're gonna rind like that, go right into it. 20:18 You can see it coming down. All right, just like that. 20:21 And you see the lemon is kinda starting to, 20:23 I guess kind of a little bald there, 20:25 little bald spot, you know, getting little age on it, 20:28 you know, little bald spot. 20:30 All right, that's good enough. 20:32 All right, so now we're gonna mix the liquid ingredients 20:35 with the dry ingredients. 20:36 So let's go ahead and do that for me, 20:37 Chef Law, if you don't mind? 20:39 Go ahead and mix it together, man. 20:40 Oh, that's starting to smell good, the lemon, 20:42 the lemon flavor is coming out. 20:44 Now we're gonna mix this together. 20:45 Go ahead and mix it all together if you don't mind? 20:46 Okay. It's looking good, man. 20:48 Now again we're making muffins, 20:50 so obviously we're gonna be having muffin tins. 20:52 We're gonna get that in a second 20:53 but go ahead and mix it all together for us 20:54 if you don't mind? 20:56 Mix it all together for us. 20:57 Looking good, man. Looking really good. 20:59 So I'm grabbing a muffin tin, you go ahead and mix it all up. 21:02 I'm gonna go ahead and spray the muffin pan, is that okay? 21:04 No problem. 21:06 So I'm gonna go and spray this down. 21:07 Again, you want to make sure, when you make muffins, 21:09 you want to make sure you spray your pan or is not gonna stick, 21:11 it's not gonna, it's gonna stick to the pan. 21:13 And if you... Go ahead. 21:14 If you're making this at home, 21:15 and you find out you've got a different consistency, 21:17 the best thing to do is if you added too much, 21:19 dry add more liquid 21:21 and if you added too much liquid, 21:22 add some more dry. 21:24 There you go, that's it. Come on now. 21:25 I like that in essence. 21:26 Let's go ahead and put it inside, 21:28 can we put it inside of that now? 21:29 Okay, let's do it. 21:30 All right, let's go and look at that. 21:32 Come on now, we're gonna go right to the top of that, 21:33 make it even so when it bakes, 21:35 it's gonna rise right above it, just like that. 21:36 So go ahead, we can't do all of them, 21:38 but maybe like four, do about three of them, 21:40 let's go and put three of them together there. 21:41 Let's put three of them here. 21:42 Oh, man, that looks really good, 21:44 looks really good. 21:45 Nice three. 21:47 Little bit more in that one, 21:48 little bit more in that one if you can? 21:49 You are being a skimpy on... 21:51 Come on now, don't be skimpy on it, 21:52 we want the muffin to pop... 21:53 All right. All right. You know, what it sounds like? 21:55 Well, the pop. That's right. 21:56 Yeah. Very good. All right, looking good, man. 21:57 Now you know, we're gonna put this in the oven, okay. 21:59 And we got some final product here. 22:01 We want you all to see the final product. 22:03 So right here this is how it looks 22:04 before we bake it. 22:05 We're gonna now get the final product for y'all. 22:07 We want y'all to see the goodness. 22:09 I tell you God is good... 22:10 He already. He made some good muffins, man. 22:13 He made us some... 22:14 Ooh, come on, come on. Look at that. 22:16 Now you know, I don't know, man, 22:18 I don't know about you eating some of it, brother. 22:20 Well, you might not know but let me give you 22:23 some more knowledge to help you out. 22:24 We're gonna share now, we're gonna share this one now. 22:25 That's it, sharing is caring. I'll give you the big piece. 22:27 That's good. I like you a lot, man. 22:28 You're a good man. I'm a good man. 22:30 You know, God is good, but I will be good too, right? 22:32 Let us taste this, let's taste this. 22:37 Lemon, poppy seed... Now that's the pop. 22:40 Come on now. That's the good pop. 22:41 I tell you, that's some good food. 22:49 Well, friends, we're closing up 22:50 this first week of the Chew's Challenge. 22:53 It's been exciting 22:54 and we finally come down to the last part of this show 22:56 and you know what it is, the "K". 22:58 And it stands for knowledge. 23:00 Again, friends, we need knowledge, 23:02 we need knowledge but knowledge can only come from the one 23:05 who gave it and His name is Jesus Christ. 23:09 And so, friends, as we learn these things, 23:11 we want to learn how to remember 23:14 because the only way that we can remember, 23:15 we have to do what, Chef Chew? 23:17 How're you doing, Chef Chew? Doing well. 23:18 We have to do what? We have to reiterate these things. 23:21 That's right. We have to repeat these things. 23:22 We have to take time and just ask some questions, 23:24 how about that? 23:26 Amen. 23:27 So we're gonna ask some questions today, 23:28 friends, and we got three questions again, 23:30 so go ahead and get it stared, Chef Chew. 23:32 What's the number one question for today? 23:33 All right so our first question is: 23:36 God will never ever lose, is that true or is it false? 23:41 So God will never ever lose, I tell you, 23:45 I don't think God has ever lost a battle. 23:47 I agree. 23:49 I think that He is been, not I think, 23:50 I know that God and Jesus Christ 23:53 and the Holy Ghost has won every battle 23:56 that has ever come their way. 23:57 The champion of champions, right. 23:59 You know, come on, the champion of champions. 24:00 And I want to reiterate this, friends, is that listen, 24:02 whatever you're going through, don't matter what it is, 24:04 whatever habit, whatever thing you might be in bondage too, 24:08 just remember that God will never lose. 24:11 Just call His name, call Jesus Christ 24:13 and you will find that there is power in the name. 24:16 So go ahead go to question number two, Chef Chew. 24:18 All right, question number two: 24:20 White whole wheat is white flour, 24:23 true of false? 24:25 That's a trick question. 24:27 Come on, it's like a trick question, isn't it? 24:28 And we learn in our, 24:29 I believe it was in our organization section, 24:31 we learned about the different flours 24:32 and we learned that the white whole wheat 24:35 is actually wheat flour, it's not white flour. 24:37 So the answer is, what? 24:39 It's false. It's false. 24:40 And remember this is that, that white whole wheat 24:43 is a really excellent wheat to purchase. 24:45 You can go to most local grocery stores 24:47 and also your health food stores 24:48 and purchase that white whole wheat flour. 24:51 Go ahead and go to next last question if you can? 24:53 All right, last question: 24:54 Lemon zest is made with lemon juice, 24:57 now is that true or is it false? 24:59 Oh, now, this is a good one now. 25:01 And remember it and I believe in our recipe 25:03 we had a little tool called the zester, 25:06 what do we do with that little? 25:07 And we had, obviously, we didn't take the lemon juice 25:09 to make the zest... 25:10 No. We had to use the what? 25:12 The whole lemon to make the zest. 25:14 And so the answer obviously is what? 25:16 False. It's false. 25:17 So remember this, friends, is that to make a lemon zest, 25:19 you take a whole lemon 25:21 and the flavor is inside the, what? 25:23 In the rind. 25:24 And the rind is where the oil is at. 25:26 And so when you take the little zester 25:28 and you kinda go like that, like that, 25:30 that rind comes off 25:32 and all of that flavor burst out. 25:34 Oh, I like flavor, you like flavor though? 25:36 You and your flavor. 25:37 Come on now, you know some, friends, 25:38 you gotta have flavor in the relationship. 25:41 Y'all know what I'm talking about, right? 25:42 You've got to have flavor in the relationship 25:44 because that's what God wants for us. 25:46 Doesn't He want us to have flavor 25:47 in our relationship with Him? 25:49 He does. Come on now. 25:50 Again, so we've come to the end of the first week. 25:53 I tell you, it's gone by so fast. 25:55 It has gone by really fast. 25:56 You know, and this week we talked about 25:58 all the different stations. 25:59 We had the salad station, the baking station, 26:02 we had the breakfast... 26:03 The bean and pasta. 26:04 The bean and pasta station and... 26:06 Flavor. 26:07 Come on, the flavor, oh, the flavor. 26:08 Girl you got to stop it now... 26:11 I just love my wife, I tell you, 26:13 I just love my wife. 26:15 And we've been learning so many great recipes. 26:16 Today we did that, remember we did a big brain bar? 26:19 Oh, yeah, that was good. Come on, was it good? 26:21 That was real good. 26:22 Is your brain kinda like this big right now, 26:23 is it swollen up? 26:25 I'll tell you that flax seed is high in omega-3s 26:28 and it's also a great tool or a great, 26:30 you can say a natural remedy for what? 26:32 Depression. For depression. Yes. 26:34 So if you're suffering with a little bit of depression, 26:36 just go ahead and get that big brain bar 26:38 and you're gonna be feeling good, 26:39 looking good and all of that, what? 26:41 All of that good stuff. Good stuff. 26:43 You know what I'm talking about, girl, 26:44 you know I'm talking about. 26:45 So again, we coming now to the end of this week 26:47 and we have another week that's going to come, 26:49 day eight is on its way 26:50 and I tell you I'm getting excited. 26:53 This is Chew's Challenge, 26:55 never before, like never before. 26:56 We're gonna get our health on, 26:58 if you understand where I coming from. 26:59 That's what I'm talking about. We're gonna get our health on. 27:02 Are you excited, Chef Chew? I'm really excited. 27:03 You know what just came to my mind? 27:05 What came to mind? Come on. About victory. 27:06 Is that God actually uses food 27:09 even to give us victory in our inward parts. 27:11 Come on now. That's real powerful. 27:13 You know, that's a very powerful point 27:14 because the first, you can say the first temptation 27:17 that Christ had to go through was over what? 27:18 Food. 27:20 He had to fast for those 40 days and we find that 27:22 while He was in that wilderness of temptation, 27:24 Christ overcame, Christ had victory, 27:27 He denied Himself 27:29 through the power of His Father and God gave, 27:31 the Father gave Him the victory in that timeframe. 27:34 So for us, we can also have victory, amen? 27:36 That's right. 27:37 So, friends, listen, we love you out there. 27:39 We're having so much fun 27:40 but I got to go and my name is Chef Chew. 27:43 And I'm Chef Chew too. 27:45 And as we always say, 27:47 "Gonna give you something to chew on." |
Revised 2017-06-21