Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000011
|
00:30 Welcome. Welcome. Welcome.
00:32 This is Day Number 11 of the Chew's Challenge. 00:36 And my name is Chef Chew, and as I always say, 00:40 Gonna give you something to chew on. 00:42 Well, friends, we are moving right along. 00:44 We're getting in shape, looking good, feeling good, 00:47 all of that good stuff, I tell you. 00:49 It's getting really, really, 00:51 really exciting and, you friends, 00:53 you don't want to miss out today 00:54 because we're gonna make us some gourmet food, 00:56 we're gonna be talking about some faith, 00:57 we're gonna be learning about some organization, 00:59 and we're gonna get some knowledge. 01:01 That's what it's all about. 01:03 But, hey, you and I have a special guest, 01:05 a special friend... 01:07 As always. 01:08 Actually, it's my lovely wife, Chef Chew. 01:09 What's going on, Chef Chew? Not much. 01:11 We're back again in the kitchen, 01:12 we're having some fun, and I tell you, God is good. 01:15 What do you think? You must like some tabbouleh. 01:18 Oh, come on now, come on now, well, today, 01:19 we're talking about a Couscous Tabbouleh, 01:22 kind of like a Mediterranean dish, 01:23 it's really very neat, it's really simple to make. 01:26 It's actually a grain-based salad. 01:28 A grain-based salad... 01:30 Okay. All right. And it's good. 01:31 You don't want to miss this one. 01:33 It's gonna be tasty, 01:34 so let's look at the ingredients. 01:35 We have... 01:52 Oh, man. That sounds good. 01:56 Ooh, that sounds really good, I tell you. 01:58 And we got extra ingredients here. 01:59 We're gonna make this tabbouleh salad taste 02:01 so, so good. 02:02 And so we're going to get started. 02:04 We're going to go ahead and dice some of our ingredients up 02:05 and I already see we have some what here, what is this called? 02:07 Scallions. Scallions. 02:08 Scallions are like, kind of like baby onions, 02:10 onion that hasn't fully matured. 02:12 But we're kind of using more of the stem of the actual onion 02:16 and it's going to make a nice, 02:18 kind of like not as strong as onions, 02:19 but a nice slight kind of like onion taste 02:21 but not as strong. 02:23 Okay, all right. 02:24 Okay, so I'm just gonna chop these up, okay. 02:25 You forget I'm Mexican. Huh? 02:27 You forget I'm Mexican. I grew up on these. 02:29 Oh, you did grow up, yeah, you know, 02:31 I don't always know all these things. 02:33 I'll learn more about the espanol culture every day, 02:35 all right? 02:37 We'll use some of the base of the bottom. 02:38 Okay, yeah. 02:40 Want some of that. 02:41 So that's going to be going to side. 02:43 Get these out of the way. 02:44 So we're going to move that to the side here, okay. 02:46 So go ahead and get started by putting 02:47 the couscous inside of the bowl. 02:49 All right. All right. 02:50 Right inside the bowl here. It's nice and fluffy. 02:52 Oh, nice and fluffy, okay. 02:53 And so we have here our couscous, 02:55 and again, this is one of our ancient grains. 02:57 And again, we've showed you all last week, 02:59 in our different stations, 03:00 we talked about some of the grains 03:02 and this is one of the grains 03:04 that you wanna make sure you have in your kitchen. 03:05 It's actually, believe it or not, 03:07 it's whole wheat, believe it or not, 03:08 and it doesn't look like wheat, obviously, 03:10 but it's actually whole wheat 03:11 and it's actually a really neat grain, 03:13 it kind of cooks in about five minutes. 03:15 You put about two cups of boiling water, 03:19 and pretty much two cups of the couscous 03:21 in this about five minutes, it's done. 03:22 That's fast. It's done. Really simple to do. 03:25 And so, I wish I could do it for you today 03:26 but wouldn't have enough time but it's already been made, 03:29 really easy to do, now what we're going to do 03:30 is add our ingredients to them, 03:32 so I'm going to go ahead and put our onions 03:34 right inside of here. 03:35 All right. Do you want these cut? 03:37 We can go ahead and cut some of these in half. 03:39 You don't have to always cut a cherry tomato. 03:40 These are some of our good old tomatoes. 03:42 So we're going to go ahead and put those right in there 03:43 as well. 03:45 All right. Cut 'em right in half. 03:47 Looks pretty already. Looks really good, doesn't it? 03:49 All right. 03:51 Go ahead and add some other ingredients 03:52 while I chop these up. 03:54 What do you have there, some parsley? 03:55 Okay, so, we have our parsley. Okay, some parsley. 03:56 Actually, I want to cut some of these up if we can. 03:58 I'm going to cut some of these up. 03:59 Is that okay? 04:01 I'm going to cut some of this parsley 04:02 right in here. 04:03 They give more flavor I think too 04:05 when you cut up the fresh herbs. 04:06 Want to get them nice and chopped up. 04:09 That's going to be really delicious, ah? 04:11 All right. You want the hot stuff? 04:12 What's the hot stuff? 04:14 What's the hot stuff? The cayenne. 04:15 You all like some heat on here, right? 04:17 Always. All right. 04:18 Go ahead and put it inside of there. 04:19 All right. 04:21 All right. 04:22 What else do we have? We have some oil. 04:23 All right, some oil, okay. 04:25 And we have some cheese, some vegan cheese. 04:27 Not cheese, not cheese, that's going on top. 04:29 This is going on top. 04:30 Okay, how about the lemon juice? 04:31 Go ahead and put the lemon juice inside of it. 04:33 All of it? All of it. 04:34 Just like that. Oh, yeah. Oh, yeah. 04:35 I love it, I love it, I love it. 04:37 All right, so what I'm going to do here, 04:39 keep this aside. 04:40 Oh, this looks really... 04:41 We have some secret going on. 04:43 Come on now, this looks really, really good. 04:44 Oh, oh, oh. Let me get here. 04:47 All right. I love my wife. 04:48 My wife, she likes to get right into the kitchen. 04:50 So go ahead and stir it up for me if you don't mind. 04:52 Thank you. 04:53 Go ahead and stir it up for me if you don't mind. 04:54 Okay. Looks really good, huh? 04:56 Looks nice. 04:57 And I tell you, a lot of these things can be done again, 04:59 in minutes. 05:00 Again, it's only been about, what, 05:01 five minutes? Sure. 05:03 And you can already see, we have everything 05:04 already kind of chopped up and prepared, but again, 05:06 a lot of these recipes can be done in 10 minutes or less. 05:09 So we can start this healthy lifestyle, I mean, 05:11 in 10 minutes or less. 05:12 I mean, isn't that exciting? 05:14 You can start the 28-day journey 05:16 in just 10 minutes or less. 05:18 I mean, you have no excuses, I mean, come on, 05:20 10 minutes is no time, 05:22 no time to give any more excuses. 05:24 It is time to get our what? 05:26 To get our health, to get our health together, 05:28 and I tell you, when you finish these 28 days, 05:30 you're going to be looking good, 05:31 feeling good, and all that good stuff. 05:34 All right, so we've got a little more ingredients 05:36 to put inside. 05:37 All right. Cheese. All right? 05:39 Go ahead now, put this cheese right inside there. 05:40 All right. All of it? 05:41 Man, go ahead and put all of it in there. 05:43 I tell you, this is going to be really good. 05:44 Look at that, ooh, look at this. 05:45 This is looking so good. That's nice. 05:47 And I tell you, friends. You don't wanna miss this. 05:49 I tell you, this is gonna be so good, 05:51 you don't wanna miss it, and I tell you, 05:52 this is looking really good for my taste buds. 05:54 I don't know about you guys, 05:55 but I want some of these couscous tabbouleh 05:57 and I'm going to go ahead and get a bite of this. 05:59 Can I give you some? 06:01 You're sure you want some of this? 06:02 All right. Let's do this. 06:03 Ooh. 06:06 That's good, isn't it? 06:07 Let me go ahead and taste this. 06:09 Come on now. 06:10 I love the tangy parsley. 06:12 That's nice. 06:15 That is delicious. I mean, it is so good. 06:17 And it has that kick. 06:19 Got the cayenne in there, it has a nice heat in the back, 06:21 I mean, the tomatoes, I tell you, make this today. 06:25 You're going to love it, friends. 06:26 It's going to be good and delicious. 06:34 Hey, friends. We're moving right along. 06:36 We've come to the "F", 06:38 and the "F" stands for Faith, 06:40 and today, we're talking about leap over the wall. 06:44 That's right, leap over the wall. 06:47 Can you believe it? 06:48 Do you think that I can leap over a wall? 06:50 Well, I'm going to show you how I can do it 06:52 and how also, how you can do it. 06:54 'Cause, friends, we know we have a God that is powerful. 06:57 We have a God that is able to do miracles. 07:00 We have a God that loves us and Chef Law 07:02 is going to talk about leaping over this wall. 07:04 How are you doing, chef? 07:05 What's up? How are you doing, man? 07:06 I'm doing good. If you know me, I'm rolling it. 07:08 That's right, rolling along, man? 07:09 You know, we've been, we've been, 07:10 we've been chewing the word, my friend. 07:12 Yes, indeed. If you know what I'm saying. 07:13 We've been getting into the word, 07:15 this last, last week, 07:16 and we've been going over all these spiritual principles, 07:19 but today is going to be really exciting. 07:22 Why don't you go ahead and get us started on this 07:23 if you don't mind. 07:24 All right, let's read this 07:26 and see what the Word of God has for us. 07:27 It says, "For by thee I have run through a troop, 07:30 and by my God I have leaped over a wall," 07:34 Psalms 18:29. 07:37 Now the first thing we wanna see, 07:39 we've all hit walls in our life. 07:41 Exactly. 07:42 We've all either been going at a fast pace or at a slow pace 07:45 and then somewhere down the line, 07:46 we've just hit this wall. 07:48 We hit this, this thing, we just couldn't get over, 07:50 whether it was picking bad relationships, 07:53 whether it was being bad with money, 07:55 whether it, just whatever it was in our life, 07:57 we've hit these walls 07:59 and we all need help to get over these walls. 08:01 Come on now. 08:02 Everybody, today's culture kind of says, "I can do it." 08:05 "I can do everything, I don't need anybody" 08:08 as it were but everybody needs some kind of help, 08:10 and God has the help 08:12 that we need to get over these walls. 08:13 Exactly, exactly. 08:15 You know, a lot of times, you know, 08:16 going to my previous life, and when I was actually, 08:18 you know, doing a lot of running, I was an athlete, 08:21 and we were saying, we hit a plateau. 08:22 We hit a point where our times wouldn't get any faster, 08:25 if I was lifting weights, 08:26 I couldn't get to this next pound weight. 08:28 You know, so at times in our life, 08:30 we hit this point where it seems 08:31 that we can't get any advancement, 08:33 but as you're saying, Chef Law, that there is someone 08:36 who can help us to get over these walls. 08:39 What are you saying here, my bro? 08:40 What are you saying here? Okay, let's see. 08:42 There is someone who can help us 08:44 but there's something in particular we need to do. 08:46 Now, lions are ferocious, all right? 08:48 Come on now, they're real ferocious. 08:50 And they hunt something in the African plain 08:52 called gazelle. 08:54 Come on now. 08:55 Now a gazelle can jump 10 feet in the air. Did you know that? 08:59 Ten feet in the air. 09:00 But yet at a zoo, 09:02 a 3 foot wall can keep a gazelle caged in. 09:04 What? Why is that? You know why? 09:06 Because since the gazelle can't see 09:08 where its feet are going to land, 09:10 it won't jump. 09:11 Are you serious? It won't jump. 09:12 So if it can't see 09:14 where its feet is going to land, 09:15 it's not going to jump? It won't jump. 09:17 That's just, that is... Break that down, bro. 09:19 To get over this walls, 09:21 to get over these walls in our lives, 09:22 it's going to take faith. 09:24 It's going to take faith in what we can't see. 09:26 It's going to take faith in God. 09:27 I like that. 09:28 It's going to take some situation where we say, 09:30 "I don't see how this is gonna help. 09:31 I don't see how this is gonna work, 09:33 Lord, everything is going wrong." 09:34 But have faith in God and take that leap of faith in God only. 09:37 Not only He wants to give you, 09:39 not only He wants you to take a leap of faith, 09:40 He wants to strengthen you, 09:42 and help you to take that leap of faith 09:45 so you can get over that wall and on to the track. 09:47 That's what I'm talking about. 09:49 That was beautiful 09:50 because we're talking about leaping into something 09:52 that we don't know what's going to happen. 09:54 And as we have started this 28-day journey, 09:57 sometimes some of these things 09:59 that we're talking about, 10:00 we're talking about vegan cheese, 10:02 talking about vegan veggie meats, 10:04 and some of the stuff seems really, really like, 10:06 "Oh, Chef Chew, I understand what you're saying, brother, 10:10 but, but I don't know how that's gonna taste. 10:13 I don't know how I'm going to feel. 10:14 I'm just so used to eating my ice cream." 10:18 But I tell you, God has always given us some solutions. 10:21 He has given us. 10:22 For everything that we love to do, He has what? 10:23 Something better. 10:25 Something better. You know it. 10:27 He is a God of giving us ways 10:29 of doing things in a better way. 10:31 So go ahead, go ahead and close it up for us, 10:32 about this leaping over this wall. 10:34 Close it up for us, Chef Law, if you can. 10:35 You might be going through some things, 10:37 it might be some trials you're having, 10:39 it might be a situation you're having, 10:41 it might be a stronghold in your life spiritually, 10:43 maybe every time you pick up the Bible 10:45 and you try to read it, you just don't understand 10:47 or other thoughts keep coming into your head. 10:50 Maybe you know God and every time you try 10:52 to stop a certain sin in your life, 10:54 it just seems so hard to get over this particular sin, 10:57 maybe it's the relationship that you're having, 11:00 maybe on this 28-day challenge, it's the dietary changes 11:03 and you just can't see 11:05 how you're going to get over it. 11:07 Well, this week, I want you to take that leap of faith. 11:10 I want you to ask God specifically 11:12 what He wants you to do and how He wants you to do it 11:14 and I want you to trust in Him, 11:16 and I want you to walk in His power 11:18 and in His strength and when those doubts arise, 11:22 you just call on the name of your Savior, 11:24 'cause like we saw before, 11:25 through the water or through the fire, 11:27 He's gonna be there with you. 11:29 He'll never leave you, He'll never forsake you. 11:31 And I know that this is true because He never left me 11:34 and He never left Chef Chew either. 11:36 Trust in the Lord. 11:43 Hey, friends, since we're moving right along 11:46 and we've come down to the "O" 11:48 and the "O" stands for organization. 11:51 And so this week, we're talking 11:52 about the different kitchen tools 11:53 that we need in the kitchen. 11:55 We talked already about some of our knives. 11:57 We talked about pots and pans. 11:59 We talked about the food processor, 12:01 and now, we're gonna talk about a blender, 12:03 and blenders are a critical, when I say critical, 12:07 a critical tool for the kitchen, 12:08 you need to go buy a blender if you don't have one today. 12:12 And, Chef Law, how are you doing, buddy? 12:13 I'm doing great. 12:15 I tell you, man, you know, 12:16 isn't it true that every vegan chef needs a blender. 12:18 If you are vegan 12:20 and you're trying to start your vegan challenge with us, 12:22 one of the tools you need is a blender. 12:25 Exactly. 12:26 It's gonna save you time and money. 12:28 Exactly, so as we look at this blender, remember, 12:30 we're teaching you principles, I guess in a sense, 12:32 day-by-day, and as we go day-by-day, 12:35 we want to seek to kind of try and learn these things 12:37 day-by-day, right? 12:39 So tell me something about blenders. 12:40 Are they all the same? Are they different? 12:42 Does it matter what kind of blender I get? 12:44 We've actually had that question. 12:45 Believe it or not, I used to be a blender salesman, 12:47 believe it or not. Is that right? 12:49 I have a lot of experience in selling blenders. 12:50 I was the guy at the store who'd accompany you 12:52 and will try to get you to buy a blender, 12:53 so I kind of got a little bit 12:55 of experience in talking about a blender. 12:56 So let's go ahead and talk about, 12:58 like I said, some of the parts of the blender. 12:59 Okay, let's see. 13:00 And right here obviously is the... 13:02 The blade. The blade. 13:03 Okay, and so this blade 13:04 obviously has four points to it, 13:06 some blades only have two points, 13:07 depending on the kind of blade it is. 13:08 Well, this kind of blade actually chops the food up 13:10 and what happens is that there's a big powerful motor 13:12 inside of this blender that's going to spin around, 13:15 I mean, it goes at, I mean, literally, 13:17 maybe 300 revolutions per minute, 13:18 I mean, so it's turning, and turning, 13:20 and turning, and turning, and turning, 13:21 and it's chopping that food down into what? 13:23 Into either a paste or a liquid, 13:25 whatever you're trying to get accomplished in here, 13:27 so the blade is very important. 13:29 Here we have this little rubber, 13:30 this little rubber band 13:31 that goes at the bottom of the blender. 13:33 Okay, now what's this? 13:34 Now, again, this is like, it's a gasket you can say, 13:35 now what happens is it stops the liquid 13:37 from seeping through. 13:39 Now, again, a lot of times, these, 13:40 right here will get messed up, in most stores, 13:42 you can ask for this little gasket if you lose it 13:44 or you mess it up or I guess, 13:46 cut it or something like that, 13:47 you can always go and get another one, okay? 13:49 Obviously, at the top, we have the head here 13:51 and this is the motor base 13:53 and this motor base is a little different 13:54 than other motor bases. 13:55 Some motor bases have little buttons, some may, it may say, 13:58 speed three, speed two, 14:00 it might have different settings on there 14:01 but this is simply up and down, on and off. 14:04 That's all. 14:05 All you get on that one, is a one speed. 14:07 And so it's really simple but it gets the job done, Okay? 14:09 All right. It sounds good. 14:10 And last, we have the jar, okay? 14:12 And this jar, we had a notice on the jars, 14:13 most jars have the... 14:15 What is that on it right there? 14:16 It looks like measurements. 14:18 Exactly, the measurement. 14:19 So a lot of times, we feel that we have to get our cup measures 14:22 and all the different things, 14:24 you can actually just use the blender 14:25 and it makes it a lot more simple 14:27 at times when you have to do recipes, 14:29 so it's really very easy to use. 14:30 Quick and easy. That's it, man, that's it. 14:31 That's the best. Let's move this other way. 14:33 we're gonna close up here on this other blender. 14:35 This is other blender, I want to talk 14:36 about another little simple tool. 14:38 There's another little tool here called the "pulse button." 14:40 Okay. The pulse button, okay? 14:41 And what does the pulse button do? 14:43 Pulses. It pulses, all right. 14:46 Come on, man, you got it. It's like the heart, huh. 14:48 The heart goes, boom-boom, boom, boom. 14:50 So when you hit it, it just goes boom, 14:52 it's not on though but when you hit, 14:54 it's going to turn off for a little bit 14:55 and when you cut it off, it's gonna stop, 14:57 and that is really important 14:58 depending on what you want to do. 14:59 Some recipes calls for like a slight chopping effect 15:03 or things of that nature, and you can just pulse it 15:04 and just get it to the consistency you want. 15:06 For example, when you're making sauces and stuff like that, 15:08 you can hit a little pulse like that 15:11 and just keep on doing it 15:12 until you get it to that right texture. 15:13 So it keeps you from over-chopping the food? 15:15 Exactly, there you go, exactly, exactly, man. 15:18 So, again, the blender makes all your sauces, 15:21 makes your cheeses. 15:22 It can make all type of things like guacamole, 15:24 all of those things can be made with the little simple blender. 15:27 Also, those morning smoothies, that fresh whole juice, 15:31 come on now, come on, you can even make soups 15:33 with some blenders. 15:34 So it's really exciting. 15:36 So, friends, we're talking about kitchen what? 15:38 Organization. Organization. 15:39 Come on now, kitchen organization, 15:41 or we like to say, 15:42 kitchen automation equals kitchen organization. 15:50 Oh, oh, it's gonna be so delicious. 15:53 We're talking about the "R" 15:55 and the "R" again stands for recipe. 15:58 I'll tell you the FORK system is so interesting, 16:01 we can learn all of these simple tips and techniques 16:04 and I'll tell you, it's getting more exciting by the day. 16:07 So right now, we're about to learn 16:08 about how to make a delicious soy-oat burger. 16:12 You're like, what? A soy-oat burger? 16:15 Is this guy serious? 16:16 I am dead serious. It's good. 16:19 Chef Chew, isn't this good? It's good. 16:21 Come on now, we're talking about the soy-oat burger, 16:23 because I'll tell you, this burger is made with beans 16:26 and is made with grains. 16:28 It's gonna be good. 16:29 Come on now, what do you think about this? 16:31 Sounds good to me. 16:33 Come on now, isn't it going to be good? 16:34 Where's the bread and the tomatoes and lettuce? 16:35 We're just going to make the burger today, 16:37 not the bread and all that kind of stuff. 16:38 We're just going to give them the burger today, is that okay? 16:40 So what we're going to do, 16:41 we're going to show you about the... 16:43 talk about really quickly, we're going to give you 16:44 the ingredients in just a second. 16:46 We're going to talk about the soy bean. 16:47 We're going to show you a little bit about this. 16:48 I have a song about these soy beans. 16:50 Can I sing for you? Sure. 16:52 Come on now, we like to say, we have a product, 16:54 we like to call it, better than me, 16:56 but this is our better than burger. 16:58 It goes like this... 16:59 It's better than chicken and it's better than beef. 17:01 It's better than fish and it's better than cheese. 17:05 Cheese. Oh, yes. 17:06 Oh, yes. It's so good to me. 17:11 But what do you make it from? 17:12 Well, we make it from gluten and we make it from beans. 17:15 We make it from nuts and we make it from seeds. 17:18 Ah, seeds. Oh, yes. 17:20 Oh, yes. It's so good to me. 17:25 Ooh, that is sounding good. 17:27 I didn't know you can sing like that, 17:28 Chef Chew, girl, you need to stop this. 17:30 You need to stop it. I've got secrets. 17:31 So we're talking about beans today. 17:33 Go ahead and read the recipe for us if you can, please. 17:34 All right. So what we have is... 17:55 Okay. Sounds really good. 17:57 So we've got a combination of, I guess, again, the beans, 18:00 the grains, and it seems like the seasonings, okay. 18:01 And the seasonings. That's very simple. 18:04 You know, so it's a lot better than the meat, isn't it? 18:06 I think so. Yes. Go ahead. 18:08 As a matter of fact, the reason why we have oregano and cumin, 18:11 this is my little secret. 18:13 I don't know how many of you have enjoyed... 18:15 Oh, now, it sounds like some Espanol-Latino food, 18:19 doesn't it? 18:20 Let's see what we get. Okay, what is it all about? 18:22 When I was young, I used to love chorizo 18:24 and I have found that mixing oregano and cumin 18:28 gives a chorizo flavor. 18:29 Okay, chorizo, 18:30 it's like the Mexican sausage kind of thing? 18:32 Something like that. All right, we're cool. 18:33 We appreciate your input from your Latina culture. 18:37 All right, so put the beans inside the blender, right? 18:38 Yes, and about one and a half cups of water. 18:40 All right, so this is two cups, and we're going to use 18:42 one and a half cup, is that okay? 18:43 All right, so let's get that right. 18:45 You want to have a little bit left over 18:46 so that you can blend some more if it gets stuck. 18:49 Okay, cool. 18:50 We're going to start with that? Is that cool? 18:52 We're going to start with that. All right, let's do it. 18:54 Bam! 19:01 Earlier in our organization section, 19:02 we talked about pulsing. 19:04 So I may try a little pulse, see, boom, boom, boom, boom, 19:07 all right, then little bit like that. 19:09 All right, let's do it, keep on going. 19:11 Little more water? I think so. 19:12 All right. Little more water. 19:16 Take the top off. Go ahead. 19:19 Oh, yeah, oh, yeah. That's coming really good. 19:21 Is that good? Uh-huh, turn it off. 19:23 Let's go ahead and add the seasoning. 19:25 Add the rest of the ingredients, okay, cool. 19:26 All right. All right. 19:27 It's like that. 19:29 That's the chicken style seasoning, 19:30 we have the garlic and the onion powder, 19:31 all right. 19:33 You cannot forget the cumin and oregano. 19:34 Come on, the Latina, the Latina, come on. 19:38 All right, my wife is here, a little bit of salt here. 19:41 All right. Arriba, arriba. 19:42 Arriba, arriba. 19:43 Muy bueno. It's gonna be muy bueno. 19:46 So do I actually... Blend it. Yes. 19:48 Blend this up again? Okay, cool. 19:49 Yes, and then you'll probably want to add 19:51 the rest of the water. 19:52 Okay. All right. 19:54 This is pretty simple. Here we go. 19:55 It is, it's fast. 19:57 Pulse it? 19:58 You can go ahead and blend it. 20:00 All right. 20:02 That's pretty simple. That's it. 20:03 All right. 20:08 Done. 20:09 All right, so what will be the next? 20:10 So we go ahead and we put this in the bowl. 20:12 All right, put it right in the bowl just like this? 20:13 Yep. 20:14 All right, so we have the bean mix 20:16 with all the different seasonings, is that cool? 20:18 Yes. All right. All right. 20:19 And then, after this, you're going to take your oats. 20:23 Oh, come on now. 20:25 So the oats is actually a really key ingredient 20:27 because the oats actually serves as a natural binder. 20:30 Again, we make these different types of burgers 20:33 and these different kind of mock meats, 20:35 you have to have a binder to hold it together. 20:37 So the oats are going to what? Hold it together. 20:40 Ooh, you're talking my language over here. 20:42 You're so funny. Hold it together. 20:43 See, we got to come together every day with our ladies, 20:48 gentlemen, right, you've got to come together, 20:50 pray with your lady, 20:51 you got to have a lot of fun with your lady, 20:53 and also you want to make sure you let her know 20:55 that you love your lady. 20:57 Come on now, you've got to hold it together, 20:58 that's what I'm talking about. 21:00 That's why I married him. 21:01 Come on now, you go ahead, girl, 21:02 talk about that now. 21:04 Is that all, you just mix it together? 21:05 That's it. Get out the pan. Bring out the pan. 21:07 Come on. Bring out the pan, that's what I'm talking about. 21:08 Bring out the pan. Bring out the pan. 21:11 Now what we're going to do, we're going to go ahead 21:12 and just put it right on top of here. 21:13 We want to spray. You've got a spray? 21:15 I don't know if I got any spray but it's okay, 21:16 we're just going to put it right on top of there today. 21:18 All right. So what are you doing now? 21:20 Now, all right. 21:21 Some people wonder now, 21:22 how do you make this into a burger? 21:24 All right, so you can measure it out. 21:25 You can use a third cup, measuring cup, 21:28 you could use an ice cream scoop, 21:30 or you can use a little container like that. 21:32 It's all right. All right. 21:33 Just put it down like that. So you see how I did that? 21:36 And all you do is pat it down. 21:38 Oh, that's simple, that's very simple, oh, cool, 21:40 can I make a meat ball out of this too? 21:41 Oh, sure. 21:43 I mean, I don't know if it'll... 21:44 It may not hold as good. It may not hold. 21:45 I guess if you added more oats, 21:47 you probably can turn it into a meatball. 21:48 More oats. 21:50 So more oats give more binding power, 21:51 you can turn it right into a meatball recipe as well. 21:52 So you go ahead and put some little more 21:54 and do another burger. 21:55 And I think we have 21:56 already one that's already ready to go, 21:58 what do you think? We do, let's bring it out. 21:59 Okay, let's go ahead and bring that, 22:00 Go ahead and make another one for them. 22:02 Let' see how it looks. 22:03 We'll just pat it down, just pat it down 22:05 just like that. 22:06 All right. 22:07 That looks pretty good, and it's simple. 22:09 It looks really good. Look at that. 22:10 it looks really good, really good. 22:11 It's nice. 22:13 You can make any shape, quarter-pounder, 22:14 I guess you can make a third-pounder, 22:16 I mean, kind of, all kind of, whatever you want, I like that. 22:17 I like that. Whatever you want to do. 22:18 Go ahead and move that bowl, 22:20 we want to let them see how this looks. 22:21 This is going to look so good. And this is it, this is it. 22:22 It's really simple. 22:24 We have our delicious soy-oat burgers. 22:25 No cholesterol, friends. 22:26 All healthy, guilt-free, and it's made with some beans. 22:29 Oh, who would have ever imagined 22:31 that beans would taste so good? 22:33 I'll tell you, that is some bad beans. 22:38 It is delicious. Can I taste one? 22:40 Hold on, let's get some lettuce. 22:41 Oh, no, no. 22:43 I'm trying to fix it. It's delicious. 22:46 Good, good, good. 22:47 Um. 22:54 Well, friends, we've come to the end of Day Number 11, 22:58 and you know what we're talking about now, 22:59 we're talking about the "K" 23:01 and the "K" stands for knowledge. 23:04 I'll tell you, I want my knowledge 23:06 to be increased 23:07 but in order to increase my knowledge, 23:09 I have to do what? 23:10 I have to review. 23:12 I have to go over what I've learnt. 23:14 So we wanted you to also remember these things 23:16 and that's why I have my lovely wife here, Chef Chew. 23:19 What's going on, Chef? Chef Chew. 23:21 So silly. 23:22 How are you doing, Chef Chew? Doing good. 23:24 You know, so you know what we'd like to do, 23:25 we like to recap, review, 23:26 and we'd like to ask our three questions. 23:28 Okay. 23:29 Isn't that going to be exciting again? 23:30 It is. 23:32 So why don't you to go ahead and get us started 23:33 on these questions. 23:34 What's question number one? What does it say? 23:36 All right, so question number one is, 23:37 we all need help to get over the walls of life. 23:41 Is this true or is it false? 23:43 That's sounding good. 23:44 Do we need help to get over the walls of life? 23:47 And the answer, friends, is absolutely, what is it? 23:50 It's true. 23:51 We definitely need help 23:53 to get over these walls of life. 23:55 Many times we have our problems, 23:56 all the issues that we go through 23:58 and we need someone who can help us. 24:00 Now who is that person that is going to help us 24:02 through these walls of life? 24:03 None other than Jesus Christ. 24:05 Come on now, none other than Jesus Himself 24:07 and Jesus is absolutely able to help us 24:11 to overcome any difficulty that we go through. 24:13 Isn't that right, Chef Chew? It's true. 24:15 Come on now, so what's question number two? 24:16 What does it say? All right. 24:18 So question number two is, 24:19 a blender is crucial to a vegan kitchen 24:22 because it helps to make dairy-free sauces and cheeses. 24:26 Is this true or is it false? 24:30 Now I can tell you, the answer is true. 24:33 And, friends, we have been making some delicious sauces, 24:34 we've been making the pineapple fruit sauce, 24:37 the pineapple-date sauce, I should say, 24:38 we made that creamy Italian sauce, 24:40 and so we've been seeing 24:42 how this blender is so crucial to a vegan kitchen. 24:45 It's very powerful. 24:46 And I'll tell you, we're going to have much more recipes 24:48 and as you continue, after these 28 days are over, 24:51 you're gonna find that 24:53 that blender is going to be your secret little tool 24:55 to help you to eat healthy. 24:56 So what's question number three, Chef Chew? 24:58 All right, last question is, 25:00 the soy beans have to be soaked to make soy-oat burger recipe. 25:04 Is this true or is it false? 25:06 So you have this on the recipe, Chef Chew, 25:07 so give us some information, what's the answer to this one? 25:10 It is true. They do have to be soaked. 25:13 What does the soaking do for the beans? 25:14 Well, it makes them soft so that you can blend them. 25:17 And I'll tell you, that recipe was really delicious, 25:20 that soy-oat burger, I tell you. 25:22 You want to know why? Why was that? 25:23 'Cause they had some of my Latino mix in it. 25:25 Go ahead, girl, now you put 25:26 that oregano inside of it and that cumin inside of it. 25:30 And I'll tell you, friends, 25:31 you want to have fun in the kitchen, 25:32 it is important that you go into the kitchen, 25:35 get those tools, get those, start those stations in place 25:38 and just have some fun. 25:40 You're going to find, 25:41 as you continue on this journey, 25:42 the more you practice, 25:44 the longer you're going to be able to keep it 25:45 and we don't wanted this to be something 25:47 that they just do for maybe a week or two, 25:48 even a month or even two months. 25:50 No. 25:51 We want it to be something 25:52 that lasts for how long, Chef Chew? 25:54 A lifetime. 25:55 A lifetime, a lifetime, 25:56 because God wants us to be healthy. 25:58 He wants us to be fit. 25:59 He wants us to look good, to feel good, 26:02 and all that good stuff. 26:04 Come on now, so I'll tell you, friends, 26:06 we have to keep on keeping on, 26:08 and as we keep on keeping on, 26:10 we're going to be able to share with other people 26:12 how they can also, guess what? 26:14 Keep it on, isn't that right? Right. 26:15 So I'll tell you, God is good. 26:17 And so, friends, we're coming down to a close here 26:19 and we're going right now to... We're in day number 11, 26:22 is that right, Chef Chew? 26:23 I think so. 26:25 And I'll tell you, Chef Chew, we've just been learning 26:26 so much in these last 11 days, haven't we? 26:29 We have been. 26:30 You know, but I want to close out in some fun, is that okay? 26:32 Sure. 26:34 We're going to sing a little song. 26:35 We're going to sing our song, our better than song 26:36 and it's talking about our, those soy burgers, 26:38 those bean burgers that we made. 26:40 Can we sing our song together? 26:41 That's some bad beans. Come on, bad beans. 26:42 Let's do it, girl. 26:44 It says, 26:45 It's better than chicken and it's better than beef. 26:46 It's better than fish and it's better than cheese. 26:49 Cheese? Oh, yes. 26:52 Oh, yes, it's so good to me. 26:56 Well, what do you make it from? 26:57 Well, we make it from gluten and we make it from beans. 27:01 We make it from nuts and we make it from seeds. 27:04 Seeds? Oh, yes. 27:07 Oh, yes, it's so good to me. 27:11 Girl, you're just so funny, you're just so funny. 27:14 I'll tell you, I'll tell you. 27:16 When you say, they're some bad beans. 27:18 I say, you can do so much, friends, 27:21 with the natural food ingredients 27:22 that God has given us. 27:24 Remember, God made us from the dust of the earth 27:27 and God said, "Man was made very good." 27:29 And that dust is where those plants, 27:32 talking about this plant-based food, 27:34 those fruits and grains and nuts are growing in 27:36 and that's what we need to eat to be healthy, 27:38 so that we can look good, and all of that good stuff. 27:41 But anyways, my name is Chef Chew. 27:44 And I'm Chef Chew too. 27:45 And as we always say, 27:47 "Gonna give you something to chew on." |
Revised 2017-05-04