Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000005
|
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 We want to welcome you again to the Chew's Challenge. 00:39 And I am excited. 00:41 We have come down to day number five. 00:43 This 28 day wellness journey, 00:46 this 28 day wellness experience, 00:49 something that you can tell your friends about, 00:51 something that you're gonna see something better very soon. 00:54 We're gonna get right into it again. 00:56 We're gonna get right into our introduction recipe 00:58 and again, my lovely wife is with me, Chef Chew. 01:01 How are you? Number two, right? 01:03 Chef Chew, number two. 01:04 And again, today we're making something 01:06 I like to say is really quick, really simple, really easy. 01:08 Okay. It's a quick quinoa stir fry. 01:11 All right. So... Quickly, you know about that? 01:13 I know about that. Yeah, I know about quinoa. 01:14 Come on now, you know about the quick quinoa stir fry. 01:16 Come on now. And so what we have here? 01:17 We have, what is this tool call? 01:19 Why don't you tell us what this tool is? 01:20 This is called not a crockpot... 01:22 Okay. But a rice cooker. 01:23 A rice cooker. 01:24 And normally when we think about rice cookers, 01:26 we actually a lot of times thinks, 01:27 the only thing we can cook inside a rice cooker is what? 01:29 Rice. Is rice. 01:30 But believe it or not, we can cook many other things. 01:33 Many of our grains that we actually eat, 01:35 we talked about few days ago about our quinoa, 01:38 as we're doing today, we talked about couscous, 01:41 we talked about millet, all of those grains can, 01:43 believe it or not, be cooked where? 01:44 Wow, in a crockpot. 01:46 Not a crockpot, come on now. I mean oh, sorry. 01:48 In a rice cooker. Rice cooker. 01:49 There we go, in a rice cooker, okay. 01:50 So we're gonna go ahead 01:52 and I'm going to show you guys how this works. 01:53 All right, so we have our, 01:55 and I guess I insert through our rice cooker here, 01:57 and we're going to go ahead and take the top off of this. 01:59 And we have some quinoa and this is really simple. 02:03 The recipe for this, you're gonna go ahead 02:05 and read the recipe, if you can. 02:06 All right, so what we have is: 02:27 All right, so as we look at these ingredients, 02:29 we're going to find that 02:30 the ratio for this grain is one to what? 02:33 One to one. 02:34 Not one no one, but... Two to one. 02:35 There you go, one... Or one to two, okay. 02:37 One to two. So one cup of grain to two cups of water. 02:39 Just want to let you guys know 02:41 when you cook a lot of these grains, 02:42 there's always a ratio, 02:44 one to one, one to two, one to three. 02:45 One cup of the grain 02:47 to two cups of water or whatever it might be. 02:48 So this is one to two. 02:50 So we're gonna go ahead and put our grain 02:51 right inside the bowl. 02:53 So we have our one cup of grain. 02:54 And then the water? 02:55 We got quinoa, and we'll have two cups of water here. 02:57 I'm gonna put that right inside of it just like that. 02:58 All right, and then we're gonna take it like that. 03:02 I want to put it on my rice cooker, okay. 03:04 All right and since this is, 03:06 you know, this is not at home, home, 03:09 but this is like, it's done. 03:10 Isn't that exciting? Well, there it is. 03:12 All right, so we have our finished quinoa, 03:13 I want you all to see this. 03:15 That looks good. It's nice and fluffy. 03:16 It's like little, kind of little balls. 03:18 It's really easy to do. 03:19 So it's really a nice grain, 03:21 it's kind of like a rice texture, 03:23 but it's kind of like little kernels though. 03:24 Okay. Real fluffy, okay. 03:26 So what we're gonna do, we're making a quinoa stir fry. 03:27 So we're gonna use this little later. 03:29 Right now we're gonna get some oil on this pan 03:30 and we're going saute some vegetables up. 03:32 Can I cut up anything? 03:33 All right, go ahead and start cutting up those vegetables 03:35 if you don't mind, please? 03:36 Go ahead and cut that onion up if you can? 03:37 All right. 03:39 So what we're gonna do, we have our onions, 03:40 we have our green peppers, 03:42 we have some mushrooms over here, 03:43 some green beans, garlic, little bit of seasoning, oil, 03:46 and we're gonna just make this taste so good. 03:48 Put this right inside of here, you are doing it really good. 03:50 So she's cutting up peppers for us. 03:52 And we just want to take one little section of, 03:54 she's cleaning it out, doing a wonderful job, Tina. 03:56 Thank you. I learned from the best. 03:58 I mean, Chef Chew, you're just doing such a wonderful job. 04:01 You know, I tell you, I don't know, 04:03 who taught you all that stuff? 04:06 Well, sometimes we do work in the kitchen together. 04:08 Come on now, you know, 04:09 I like to say God is our teacher, amen. 04:11 He is. 04:12 God is the one who gives us the wisdom for all things. 04:14 Amen? Amen. 04:15 All right, so we've got the onions here, 04:16 that should be enough onions. 04:18 I mean, there's enough green peppers for us. 04:19 Okay. All right. 04:21 We're gonna let that cook down just a little bit. 04:22 All right, go ahead and give me the rest of the ingredients 04:23 if you can, please? 04:25 All right, you need the green beans? 04:26 Go ahead and put them all inside of it, 04:27 if you don't mind? 04:29 Okay. Let that, cook all that down. 04:30 Green beans. Mushrooms. Got the mushrooms here. 04:32 Oh, man, give me some of that garlic. 04:33 Give me some hit on that, that's what I'm talking about, 04:34 I love it, I love it. 04:36 All right. Seasoning? 04:37 Seasoning right on there. All right. 04:39 And to top me off, 04:40 we gonna put little bit more oil on here, 04:41 pass the rest of that oil over there, 04:43 if you don't mind? 04:44 Let put this oil right on top of that, all right. 04:45 That looks good. 04:47 Let that season up, this is nice. 04:48 And what you can start doing is, 04:50 I'm gonna shake this up a little bit. 04:51 Start getting the quinoa 04:52 right on the plate if you can, please? 04:54 Sure enough. 04:55 Let this saute down pretty nicely just like that. 04:56 So does all of the grains 04:59 that you cook in the rice cooker 05:00 come out fluffy? 05:01 Well, most of them do. 05:03 Normally, sometimes they do stick together, 05:04 they clump together, 05:05 and sometimes you have to fluff them up. 05:07 So we can just take a little fork some time 05:08 if they're sticking together really bad. 05:10 Take a fork and just fluff it right around now, 05:12 and it comes out nice and fluffy. 05:13 So this is gonna be really good. 05:15 Oh, man. All right, that's nice. 05:16 All right, so we got that right here. 05:17 And one thing, when you cook quinoa, 05:19 you have to actually rinse the quinoa first. 05:22 So that's one thing to mention, 05:23 you take like a little strainer that doesn't have a lot of, 05:25 not too bigger holes, wire, mesh 05:27 or something like that and you strain, 05:29 you wash the quinoa first 05:31 because it can get a really bitter flavor 05:33 if you don't wash it first. 05:34 Okay. All right. 05:36 This is the tip. So this is almost done. 05:37 Looks good. You know, really good. 05:39 And since the vegetables, you know, 05:40 the green beans is already been steamed. 05:42 And so they already, at this point 05:44 they don't have to be cooked for too long. 05:45 Okay, so this will be almost done in about 05:47 another 30 seconds. 05:48 All right, so we're gonna let that cook so. 05:50 Again, really easy to do, quick quinoa stir fry. 05:54 You can actually use other vegetables. 05:55 Oh, you've got the fork out already. 05:57 All right, so we're gonna go ahead 05:58 and get ready to plate this up. 06:00 This is a looking really good. Look at that, come on now. 06:03 All right, so we're gonna put that on the plate. 06:05 Come on, taking too long. All right, come on now. 06:06 Look at that. All right. 06:07 Come on now, you can get all this good. 06:09 Here we go. 06:11 All right, look at that... 06:12 That's nice. There's pepper's on there. 06:14 Looks really good, looks really good. 06:15 So who's gonna get a bite? Me! 06:17 All right, you get a bite. Go ahead and try. 06:19 See how it tastes. Ladies first, right? 06:20 Ladies first, there you go. 06:21 Got a green bean, little bit of quinoa on there. 06:23 How is it taste? 06:24 Come on now, it's looking real good. 06:26 That's what I'm talking about. Looking real good. 06:28 Felling real good, I tell you, 28 days of wellness, 06:30 this is exciting. 06:38 Well, friends, we've come to the "F" in the FORK system. 06:41 And the "F" stands for Faith. 06:44 Today, we're talking about a new heart will I give you. 06:47 A new heart will I give you. 06:50 That's right, 06:51 Jesus has promised to give us a new heart. 06:54 And again, we're talking about faith. 06:55 The Bible says that God can make all things new. 06:58 He can make all things new in our heart 07:01 and He's promised also, friends, 07:03 to give us a new heart. 07:04 And, Chef Law, you're gonna be talking today 07:06 about this new heart. 07:07 Yes, indeed. 07:08 And I tell you, it's going to be amazing. 07:10 It's going to be amazing. Come on now. 07:11 So what comes out now? 07:13 What's the scripture for today, man? 07:14 All right, let's just read the scripture 07:15 and get some power from that word like you heard it... 07:17 Let's do it, man, let's do it. 07:19 All right, the Bible says, 07:20 "A new heart also will I give you 07:22 and a new spirit will I put within you: 07:25 I will take away the stony heart out of your flesh, 07:28 and I will give you a heart of flesh." 07:31 Ezekiel 36:26. 07:34 That sounds so awesome. 07:37 Did you know that God is in the business of giving? 07:41 Come on now. He's a gift giver. 07:42 Come on now, He's a gift giver. He's gift giver. 07:44 He's not like Santa Claus. Come on, not like Santa, right? 07:46 He is better than Santa Claus. Come on now. Come on now. 07:48 Santa Clause ain't got nothing on the Lord 07:50 when he gives a gift. 07:52 Well, let's talk about this heart 07:54 that He wants to give you. 07:55 What're we talking about, man? 07:56 When the Bible speaks about a heart, 07:58 it's speaking about our feelings 07:59 and our emotions and also our thoughts. 08:01 God wants to give you a new way of thinking, 08:03 a new way of looking at things. 08:05 So the heart, and that's, it's symbolically, 08:08 I guess in a sense represents like you said the feelings, 08:10 what else was it? 08:12 The thoughts. The emotions. The thoughts and the emotions. 08:15 So that in essence is what happens in the, I guess... 08:17 Mind. 08:18 The mind, okay, am I with you now, 08:19 I'm with you now, okay. 08:21 So what you see that 08:22 you might could be in a bad situation, 08:23 but you could have the mind state 08:25 to say that you won't let this situation 08:27 make or break your day. 08:29 Right, okay. 08:30 And so God wants to give you a new way of thinking 08:32 to know that, you have all His power. 08:33 Come on now. 08:35 You have all His motivation that He's with you, 08:37 that He's gonna change and make things new. 08:39 And so He wants you to think differently, 08:41 think more positively, 08:42 He wants to take that old heart away, 08:44 give you a new way of thinking. 08:45 I like that. 08:46 So He's not taken the heart out of us, 08:48 but putting a new physical heart, 08:49 that is not a heart transplant, that's the... 08:50 No, not a heart transplant. No. Not physically. 08:52 But spiritually you're talking about. 08:53 The spirit. 08:55 Come on, I like that, I like that. 08:56 But during these 28 days though, 08:57 what we want to do is almost give you a new heart. 09:00 When we change your diet and we put these fresh foods 09:03 and fresh fruits in your diet, we want to change the blood, 09:06 and your heart, and your system. 09:07 I like that. 09:09 And I tell you, what you're saying is 09:10 so important because again, 28 days is not a long time. 09:13 It is kind of a long time 09:15 but it really isn't compared to our, 09:16 I guess, the years of life that we have to go through. 09:19 So our goal, our intention is 09:21 to inspire you with new and fresh ideas 09:24 that are based on the Word of God. 09:25 So what else can we learn from this new heart, Chef Law? 09:28 Well, you see when you have a new mind, 09:30 you start looking at things in a whole different way, 09:32 in a whole different perspective. 09:34 So you might have the same, 09:36 old life or the same old ideas and friends, 09:39 but now you can look at them in a different way 09:41 where you can have a, 09:43 you can get more out of what you do have. 09:44 I like that, I like that. 09:45 You can start looking at the more positive things 09:47 than the negative things. 09:48 Everybody has something in their life 09:50 that's not agreeable, 09:51 that they wish they can change but just the same, 09:54 everybody has something in their life 09:56 that somebody else doesn't have. 09:57 Come on now, I like that. I like that. 09:59 That you can be happy about, 10:00 that you gonna be positive about. 10:01 So you know, friends, a lot of times 10:03 we look at it in a sense like look at a rose bush, 10:05 we like to say we have the thorns 10:07 and then on a rose bush there's thorns, 10:09 but guess, what? 10:10 There's also roses on it. Yes. 10:12 So we focus on the thorns, we missed the blessing. 10:15 We missed the roses. 10:16 Smell that they're fresh peak, when they're fresh red rose, 10:20 you can receive the blessing of the rose, amen. 10:23 And you don't even notice the thorns. 10:24 And you won't even notice the thorns. 10:25 We won't even notice it, man. 10:27 So is there any last things 10:28 you want to give to us on this topic. 10:31 One last thing I want to say 10:33 why it's so important to have a new mind, 10:36 everything starts with the mind. 10:38 Every decision you make, every, 10:41 even your decision to watch the show right now, 10:44 you had to first start in the mind. 10:46 So God wants to give you a new mind. 10:47 So while you're making these new decisions, 10:49 as you read in the Book of Matthew, 10:51 as you're changing your diet, and changing your lifestyle, 10:54 He wants you to be able to make correct decisions 10:56 about everything that goes on in your whole life. 10:59 I like that. I like that. 11:01 And I tell you, we want to remember again 11:02 as we always like to share y'all, 11:04 we're reading through the Book of Matthew. 11:06 And today we are at Chapter 5 of Matthew 11:09 and I believe Chapter 5 is talking about God's beatitudes, 11:13 those blessings. 11:14 All those blessings of how God says 11:16 blessed on the meek, 11:17 blessed all those that are or who like to give in essence. 11:20 He talks about all those things. 11:22 He says, it's more blessed to what? 11:23 To give than to what? Receive. 11:25 To receive. That's right. 11:26 So, friends, go to your word, 11:27 learn about this faith and I tell you, 11:29 the more you spend time with God, 11:31 the more power you are going to have. 11:33 So we want to you all to know that God is powerful. 11:37 He is full of faith 11:38 and He wants you to experience abundant living. 11:48 Hello, friends, we have just come to the "O" 11:51 in the FORK system. 11:52 And again the "O" stands for Organization. 11:55 And we're excited again. 11:56 So we're gonna be learning another simple system 11:58 on how to speed up our kitchen. 12:00 And so today we're going to be talking about 12:02 how to make a simple station, 12:05 it's our bean and pasta station. 12:07 Well, Chef Law, how're you doing again, buddy? 12:09 I'm doing great. 12:10 Well, you just gave us a little bit of faith. 12:11 That's right. 12:13 Now we're about to go to some organization. 12:14 Organization. 12:16 Come on, that's gonna be really exciting. 12:17 Some faith in work. All right. 12:18 So what do we got here? 12:20 All right, so right now, what we're gonna to do, 12:21 we have pastas here. 12:22 And we're gonna go ahead and take our big beans, 12:24 we have big beans with this, 12:25 'cause the pasta can sometimes be kind of big. 12:26 And so right here we have some whole wheat spaghetti. 12:28 All right, we want to take it out box here. 12:29 Can you go ahead and use this knife 12:31 and cut this in half for me, if you don't mind, please? 12:32 All right. Cut it right in half. 12:33 So we have our pastas obviously, 12:35 all we're doing again is what? 12:36 We're making it all simple. 12:37 We want to make the kitchen station 12:39 as simple and efficient as what? 12:41 As possible. As possible. 12:42 All right, it's breaking, well, I guess, 12:43 we can do it with our hands. 12:45 We just have to break it with our hands. 12:46 Here we go, look at that, man. It's got better. 12:48 You know, I was that strong, did you? 12:49 I didn't. Come on now. 12:50 You didn't know that, did you? 12:52 I know that... All right. 12:53 No plastic will stand in your way. 12:54 All right, so go ahead and get the other bins for me 12:56 if you don't mind? 12:57 So right here we have linguini and again, 12:59 we like to say to make it simple. 13:00 When you make these simple stations like pastas, 13:01 or beans, or even your grains, just pick five. 13:03 Pick five ones you like and then use all those five, 13:05 put them in little bins. 13:07 And again, it simplifies your kitchen. 13:08 This is a linguini pasta 13:10 which is a little bit smaller than 13:11 your regular spaghetti pasta. 13:13 Go ahead and take the garden rotini. 13:14 Here we go. 13:16 All right, so we got the garden rotini right here. 13:17 Put that inside of it, 13:19 you can go and grab the other ones. 13:21 Got our garden rotini, go ahead and get the other ones started, 13:22 you can start it. 13:23 We have our whole wheat, what's that right there? 13:26 This is our whole wheat... 13:27 Macaroni, come on now. Macaroni. 13:28 Macaroni elbows. 13:30 Making that macaroni and cheese, 13:32 oh, that's what I'm talking about. 13:33 All right, boom, boom, boom, that's it. 13:36 Last one, we have the penne pasta, 13:37 the penne pasta right here. 13:40 All right, the last one is right there. 13:42 All right, that's done. 13:43 You got all your different pastas right here. 13:45 All right, so we've got spaghetti pasta, 13:46 linguini pasta, the garden rotini, 13:49 we have the macaroni noodles and the penne pasta. 13:51 So now we have a last, so we're gonna into our beans, 13:53 we got our pinto beans, go and bring the pinto beans. 13:55 This is great for your Mexican dishes especially. 13:57 Here's the pintos. 13:58 If you go to a lot of restaurants, 14:00 you're gonna find this one of the major beans that they use. 14:02 So we have our pinto beans. 14:04 Next, we have our yellow split peas. 14:06 Yellow split pea, go ahead 14:07 and bring that inside of the bin if you can? 14:09 Making little messy, but that's okay. 14:10 It's okay. 14:12 Sorry to get little messy in your kitchen. 14:13 Yeah, sometimes it's get little messy. 14:14 I know this. 14:16 But you got to work through it, right? 14:17 That's right. That's it. 14:19 Because this is gonna save you time 14:20 when you're not gonna to get messy 14:21 when you're making it 14:23 'cause everything's gonna be organized. 14:24 Yes, there it is. All right. 14:25 So go ahead get the last, we got three more to go, 14:27 let's go and dump the rest of them in. 14:28 Little bit of red beans right here. 14:30 Red beans, all right. 14:31 That's just like that, 14:32 and lastly we got some red lentils 14:34 and we have some delicious gourmet black beans. 14:38 This is gonna be really, really, tasty. 14:39 Delicious, gourmet black beans. We'll put that right there. 14:42 Come on now, Law, this is looking real good. 14:45 We got all of our beans, 14:47 color your plate like a rainbow, all right. 14:49 And once again, it was real quick and easy. 14:51 All right, so go ahead and put our lids on, 14:52 let's finish this up. 14:53 Put our lids on here if we can. 14:55 Okay. All right. 14:56 Let's clean this up just a little bit. 14:58 All right, put our lids on here and we're gonna close this up. 14:59 I tell you, this is simple, 15:01 less than five minutes we made our stations. 15:03 We wanted to be really simple for you, guys 15:05 because we want you to learn 15:07 how to make your kitchen very, very, efficient. 15:11 I tell you, when you learn these simple tricks, 15:13 you're gonna find that this is gonna make you 15:15 I mean like a chef. 15:17 I mean like a real chef. 15:18 Remember, why do we like to use station, Chef Law? 15:20 Because it saves us time and money. 15:22 Come on, save us time and money because... 15:24 'Cause I'm running out of. Come on now, I heard that. 15:27 So we like to say, kitchen organization is 15:29 what it's all about, the "O" is for... 15:31 Organization. Organization. 15:32 So please, please, take these little simple tips, 15:35 just don't listen to us, practice them. 15:37 We like to say, we like to practice what we what? 15:39 What we preach. What we preach. 15:41 All right, thank you, y'all. 15:48 Hello, friends, we're back and right now 15:50 we're about to go to the "R" of the FORK system. 15:53 And as I like to say, 15:54 "Gonna give you something to chew on." 15:57 This recipe is gonna to be really, really interesting. 15:59 It's actually, some ingredients you might not be familiar with, 16:02 we talked about a little bit earlier in our beans, 16:05 in our organization 16:06 and it's gonna be really, really, awesome 16:08 when you see this recipe. 16:09 It's called a minion lentil soup. 16:12 Armenian lentil soup and this recipe is phenomenal. 16:17 And so what we have here, if you'll notice here, 16:19 I have some cooked red lentils and right beside of me 16:21 I have uncooked red lentils. 16:23 And it's really interesting 'cause, you know, 16:25 you kind of think that the red lentils 16:26 will come out kind of red, 16:28 but they kinda don't, they kinda turn yellow. 16:29 So it's kinda interesting but nevertheless, 16:31 it is red lentils. 16:33 So what we're gonna do, in this recipe, 16:35 I'm gonna go ahead and read the recipe for you all, 16:36 so you can understand the ingredients 16:38 that we're gonna be using. 16:39 So here's the recipe... 17:07 Oh, this is gonna to be really, really interesting. 17:09 A lot of ingredients but I tell you, 17:11 we can make it a lot of fun, but very simple. 17:13 So again, we have our dried beans 17:16 and also our again our cooked beans. 17:18 And so what I'm gonna to do, since we don't have time 17:20 to actually cook the dried beans, 17:21 I'm gonna go ahead and start out with 17:23 the already cooked beans, 17:24 I'm gonna put it right inside of my water. 17:25 So I'm gonna have my water here, 17:27 ten cups of water, gonna mix this right inside of here. 17:30 Mix this right inside of here. 17:31 We're gonna get this started, okay. 17:33 I'm gonna get this going, just like that. 17:37 It is right inside of here and that's gonna get started. 17:40 And the rest of the ingredients, 17:41 we gonna get them sauteing and get them going. 17:46 All right, so here we go, pan is hot 17:48 and we're gonna have some fun. 17:50 So we're gonna put this to the side and notice here, 17:52 we have our different ingredients 17:54 and I have some dill weed, I have to chop this up fine. 17:56 And this is gonna go into our dish. 17:59 Some dill weed here. 18:00 We're gonna go ahead and chop it up nice and fine. 18:04 And dill weed, you can get it in the most grocery stores, 18:06 in the herb section. 18:07 And again, it's really easy to find. 18:08 Just ask them, if you don't know where's that, 18:10 just ask the individual there, "can I get some dill weed?" 18:13 And again, it's a fresh herb, really good. 18:15 I'm gonna put this right inside of our pot here. 18:17 Fresh herbs, right inside of the pot. 18:19 All right, the rest of the ingredients, 18:20 I'm gonna actually put right on to our saute pan here, 18:23 we're gonna get this nice and saute it, 18:25 get some extra flavor here. 18:27 I'm gonna put some tomatoes in here. 18:28 We're gonna go ahead and saute these up. 18:29 Oh, that's nice, really nice. 18:32 You got tomatoes right on here. 18:34 I love the sizzle, love the sizzle. 18:36 I love it, love it. 18:37 So put some spinach on top of here. 18:39 And the spinach is gonna cook down really quickly. 18:42 All right, so we have our different ingredients, 18:43 we have our chicken style seasoning, 18:44 have our Braggs, 18:46 all this is gonna go right on top of here. 18:48 Little Braggs right here. 18:49 All right, have our garlic powder 18:51 and sea salt here, all right. 18:54 Few last ingredient, a little bit of cumin, 18:56 it's onion powder here, lemon juice, 18:58 gonna throw all this right inside of here. 19:01 And we're gonna get that nice and going just like that. 19:03 Nice and sauteing 19:05 and this is gonna be put right into our soup here, 19:07 this is awesome. 19:09 Now listen, I'm gonna let this sit for 19:10 about two or three minutes. 19:12 Let this cook, I'll say about two minutes 19:14 and what I'm gonna to do right now, 19:15 we're actually gonna go back to a few days ago, 19:18 on our first day we made something 19:19 called a simple salad station. 19:21 And I'm gonna make a delicious salad to go with this recipe. 19:24 So right here, if you remember we made all those, 19:26 cut up all those different vegetables 19:27 and we cut it up nice and neat, put it in the containers. 19:30 So right here I have my vegetables ready to go 19:32 and we're gonna have it as a nice combination 19:34 with our delicious Armenian lentil soup. 19:36 So let's see what I have here. 19:37 As we, cucumber see, oh, this is gonna be delicious. 19:39 Some carrots, little bit of onions, 19:42 some green olives and some lettuce. 19:44 So right now what I'm gonna do, 19:46 gonna go and turn this like this, 19:48 get my plate out right here. 19:50 Making a nice salad for the family. 19:52 My wife is gonna be excited when I make this dish. 19:54 She's gonna be really excited when I bring this out. 19:56 Okay, so we got little lettuce, 19:58 gonna put that right into plate. 19:59 Now see how easy this is. 20:00 Everything's already cut up, 20:02 you don't got to go through a lot of trouble and making, 20:03 cutting everything up, 20:05 and going through the refrigerator, 20:06 trying to find everything. 20:08 Everything is nice, and neat, and organized. 20:09 Our cucumbers are ready to go, nice, sliced cucumbers, 20:12 put it right on top of there. 20:14 I tell you, this is gonna be so delicious, I tell you. 20:18 Oh, man, little onions on top of here, 20:20 nice, just like that. 20:23 Okay, little olives. 20:26 All right, cut off some of these carrots right here. 20:30 Cut them fine, all right. 20:35 Cut nice and fine. 20:38 Gotta get some carrots, 20:39 I always says that carrots help your eyes 20:40 to look really nicely. 20:42 All right, that looks really good. 20:44 So here we have our fresh salad made in seconds. 20:46 All right, fresh salad made in seconds. 20:48 I'm gonna cover these back up, get them out of the way 20:50 and we're gonna have a delicious soup 20:52 almost ready to go. 20:53 Let's go and see how our soup is going over here. 20:56 Our ingredients are looking really good, 20:58 looking really good. 20:59 So we're gonna move all this out the way. 21:02 And we're gonna get ready to get our soup 21:04 and this is going to be tasty, I can't wait for this. 21:06 Oh, man. 21:08 So everything is sizzling over there, 21:09 tomatoes and all the flavors, and the spinach. 21:11 It's gonna be really delicious, so we're gonna go ahead 21:13 and put this out of the way here, all right. 21:17 All right, so here we go. 21:19 So this right here, we're gonna put this 21:21 right inside of this bowl, 21:23 this is gonna be good, just like that. 21:25 I'm gonna mix it all together. Oh, this is a delicious soup. 21:29 Oh, you don't know how good it smells. 21:30 So what I'm gonna do lastly, 21:31 gonna put it on top of my bowl here. 21:34 So we got this right here, 21:35 gonna move this all off the way here. 21:37 This is gonna be really tasty, it's gonna be really good. 21:40 The bowl right here, 21:42 the family is gonna be really excited, y'all. 21:44 All right, so here we go. 21:46 Put that right inside of it just like that. 21:48 Nice soup. 21:50 Oh, nice soup for nice hot, I guess, cool day. 21:54 And so it's really simple. 21:55 So right here we have our delicious salad here. 21:58 We have our delicious Armenian lentil soup, 22:00 all those flavors are just popping out of this recipe. 22:04 We have the delicious dill weed 22:05 to give it that nice hit of herb. 22:07 We also have the spinach which gives again, 22:09 we always like to say, the spinach is excellent 22:11 to reduce your high blood pressure. 22:13 If you have high blood pressure, 22:14 it can go away. 22:16 Just go ahead and eat some spinach, 22:17 that potassium is powerful. 22:18 And in those beans, 22:20 all that fiber in those beans and remember, 22:21 your beans give you a natural source of protein. 22:25 So again, you don't have to always have to go to the meat, 22:27 you can also transit your meat 22:29 and get some delicious healthy beans. 22:31 So this is Armenian lentil soup 22:34 and our delicious fresh simple salad made in seconds. 22:37 Oh, it's delicious. Oh, it's some kinda good. 22:47 Well, friends, we just got out of the kitchen, 22:49 cooking the delicious Armenian lentil soup 22:52 and now we're coming to the "K". 22:54 And you know the "K", what does it stand for? 22:56 It stands for Knowledge. 22:58 And I tell you this has been an exciting day. 23:01 So you know how we do it. We like to ask some questions. 23:04 We want you to remember what we have been learning. 23:07 We want you to know 23:08 exactly how to do this for the long call. 23:11 So it's gonna be an amazing journey, friends. 23:13 So I tell you, 23:15 I have my lovely wife with me again, Chef Chew. 23:17 How're you doing, Chef Chew? Doing well. 23:19 You know how we like to do it, right? 23:20 We like to get in here and ask some questions, 23:22 why is it so important to ask questions in life? 23:25 Because it's not just about 23:26 what you know it's what you remember. 23:28 Come on now, so the more you repeat, the more what? 23:31 The more you remember. 23:32 Exactly, so we like to go over these things. 23:34 It deepens the impression. 23:35 It deepens the impression, exactly. 23:37 So the more we discuss these things, 23:38 the more we're going to be able to take this 23:40 into the future for the long haul 23:42 and have habits for what? 23:44 Life time. For life time. 23:45 So go ahead and ask the first question for us 23:47 if you can, please? 23:48 All right, so our first question is, 23:50 God is in the business of keeping things to Himself, 23:55 is it true or is it false? 23:57 Well, I know I can say that, 23:59 I know that God is not a selfish God. 24:02 And we talked earlier about God, 24:03 He will give us, what? 24:05 A new heart. A new heart. 24:06 So obviously, God does not keep things to Himself, 24:09 so the answer is what? 24:11 False. False. 24:12 False, there you go exactly. 24:14 So, friends, remember this, 24:15 God wants to give us the best things. 24:17 He wants to give us things 24:19 that are gonna be for our best good. 24:21 He doesn't always give us what we want. 24:23 But He always gives us just what we, what? 24:25 Need. What we need. 24:26 So that's what I'm talking about. 24:27 So what's question number two, Chef Chew. 24:29 All right, question number two: 24:30 Why is it good to purchase whole wheat pasta 24:33 rather than white pasta? 24:35 Is it A, more fiber, B, less fiber, 24:40 or C, less carbs? 24:41 Ah, we're talking about some good stuff now, aren't we? 24:44 We learned about the whole wheat. 24:45 The whole wheat, believe it or not, friends, 24:47 is very, very full of nutrients. 24:49 But a lot of times, we can get the white pasta sometimes 24:52 because it taste a little better, 24:53 sometimes, we like the, you know, the texture of it. 24:55 Even the texture, definitely. 24:56 Exactly, but we want to say, when you go into the stores, 24:58 it's better to get the whole wheat pasta, why? 25:01 Because, again, the answer is A because it has more, what? 25:04 Fiber. 25:06 Fiber and remember this, the fiber is good 25:07 because the fiber helps to keep you moving. 25:11 You understand what I'm talking about, right? 25:12 It keeps you moving 25:14 because you want to have good movements. 25:15 Remember, I don't want to kind of get too detail 25:18 but constipation is a very serious thing 25:20 in this country. 25:22 So remember this, 25:23 get as much fiber as possible to keep you moving. 25:26 So what's question number three, Chef Chew? 25:28 All right, question number three: 25:29 The spinach is placed 25:31 into the Armenian lentil soup recipe at the very end, 25:35 is that true or is it false? 25:37 If you remember correctly in the "R" which stands for... 25:40 Recipe. 25:42 We did this wonderful soup recipe 25:43 and we sauted our vegetables up, 25:45 we put all the different ingredients, 25:47 we also put, what? 25:48 The spinach inside of it. 25:49 The spinach in the... 25:51 Middle. 25:52 Middle of the recipe, there you go. 25:53 So again, friends, the answer to this is that 25:55 the spinach does not go at the end, 25:58 it goes at the middle of the recipe. 26:01 And so I tell you, friends, 26:03 we've been talking about all these different things. 26:05 Remember we have the FORK system. 26:06 The "F" stands for what? For faith. 26:08 The "O" stands for Organization. 26:10 The "R" stands for Recipes. 26:12 And the "K" stands for what? For Knowledge. 26:14 This is an awesome system. 26:17 I tell you this system is gonna help us 26:19 to start that new journey, Chef Chew, what do you think? 26:21 It's wonderful. It's a step by step process. 26:24 Come on, that's what I'm talking about, 26:26 a step by step process. 26:27 And, friends, as we learn these things, 26:29 we need to know these kind of principles 26:30 because we want to be able to have longevity. 26:33 We want to be around for a long time. 26:35 I mean my mom, my mom is so excited 26:37 because she's a new grandparent. 26:38 We have our little son Caleb Chew and I tell you, 26:41 it's such a blessing because my mom gets to see him, 26:44 it's like, hey, she wants to be around for the long haul. 26:47 She doesn't want to die early, you know what I'm saying. 26:49 So how do we start that process? 26:51 We have to what? Begin to eat healthy. 26:53 We have to begin to think healthy. 26:54 We have to have to take care of our bodies 26:57 because God wants the best for us. 26:59 And I was so excited, Chef Chew, 27:01 when we talked about earlier in the faith section 27:03 about that new heart, because you know, 27:05 more than anything else God's greatest gift for us 27:08 is giving us... 27:09 A new heart. A new heart. 27:10 I tell you, you know, do we deserve it? 27:12 We don't but He is more than willing to give it. 27:15 Come on now, and I tell you, 27:16 God is also willing to give us a second chance, 27:19 a third chance, a fourth chance... 27:21 A seventh chance. Come on, a seventh chance. 27:23 The Bible says again, 27:24 if a righteous man falls seven times, 27:26 God is willing to do to what? 27:28 To pick us up, amen? That's right, amen. 27:29 So God is in the, He's in the business of forgiveness. 27:32 So, friends, I leave you with that. 27:34 And I want to say, my name Chef Chew. 27:37 And I'm Chef Chew too. 27:38 And as we always say, 27:41 "Gonna give you something to chew on." |
Revised 2017-06-21