Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000012
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00:30 Well, hey, friends,
00:31 welcome again to the Chew's Challenge 00:34 and we are at Day Number 12 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, this morning, 00:44 or I should say, not this morning but today, 00:46 but we're gonna be making a delicious recipe 00:47 for the morning time 00:49 and it's actually a Millet Cereal 00:50 with Blueberry Compote. 00:52 Sounds good. 00:53 And it's gonna be good, Chef Chew, what do you think? 00:55 Sounds good. 00:56 I'll tell you, when you wake up in the morning, 00:58 you want to get a fresh cereal, normally we always eat what? 01:00 Dry cereal. Pretty much. 01:01 Like, you know, cheerios... 01:02 Pretty much. 01:04 And cornflakes, or oatmeal, 01:06 you know, but we can kind of expand our horizon, can't we? 01:08 We sure can. 01:10 And we learned last week about a simple 01:11 little tip on how to organize our cabinets 01:14 with a breakfast cereal station. 01:16 So we need to put that into what? 01:17 Practice. Into practice. 01:18 Put it into practice. 01:20 So we're gonna use today, a simple cereal called millet. 01:24 And millet is an ancient grain. 01:26 An ancient grain that is so delicious, 01:28 so tasty... 01:30 And nutritious. And nutritious. 01:31 I mean, full of nutrients 01:32 and it also has a great source of protein 01:34 as well, believe it or not. 01:35 And so it's very good for you. Excellent. 01:37 So go ahead, and read for everyone, 01:38 our indigents, if you can. 01:39 Okay. So what we have is... 01:59 Ooh, that sounds good. 02:01 Yummy. Come on. 02:02 So we're gonna get started, 02:03 'cause we got to get these blueberries 02:05 on the stove, okay? 02:06 And what we're gonna to be doing, 02:08 we have some fresh blueberries here. 02:09 You can buy them fresh 02:10 or you can also buy them frozen, okay? 02:12 Okay. 02:13 I'm not gonna use all of these, 02:14 I'm gonna put about probably most of this, 02:16 we'll leave about like a quarter cup left, 02:17 and we're gonna use this at the very end. 02:19 All right. 02:20 All right, I'm gonna put this just like that 02:21 and we'll leave the rest for the end. 02:23 And we have our water here 02:24 and we're gonna take the water to put in here, 02:25 you can also use fruit juice if you like. 02:27 It's up to you, orange juice, any kind of fruit juice. 02:28 But I guess with the blueberry, it'll make its own juice. 02:30 It will. Okay. 02:32 But if you want to kind of make it a little bit more sweet, 02:33 you could add fruit juice as well. 02:34 Okay. So that's another option. 02:36 We have our salt here 02:37 and then we have some delicious honey, 02:38 that's gonna be really delicious. 02:40 You can use agave honey, you can use again, 02:42 the regular honey, 02:44 you can use any kind of sweetener you like actually. 02:46 So we're gonna blend this really quickly, 02:47 on about 20 seconds. 02:50 Let me go and get this on, sorry about that. 02:52 There we go. All right. 02:56 All right, so it's getting going. 02:57 Looks like a smoothie. 02:59 Looks like a smoothie, exactly, exactly, 03:00 and that's it, that's all we got to do. 03:02 We're gonna put this into the pot 03:04 and the great thing is that 03:05 it's really easy to make. 03:07 You notice here, I had the pan already going 03:09 and it's starting to already get hot. 03:10 We want to get that stirring up just like that, 03:12 we're gonna let that go. 03:14 And again, what we're gonna be doing, 03:15 we're making a compote. 03:16 And a compote is a really neat, neat, I guess, 03:19 you can say a fruit sauce. 03:20 And the great thing about this fruit sauce is that 03:22 we're gonna add a little bit of corn starch 03:23 to give it a little thickness 03:25 if you understand what I'm coming from. 03:26 Sure enough. 03:27 We want it to thicken all up, I like to say... 03:31 We're gonna... is that pretty cool? 03:33 Sounds good to me. Why don't you try it? 03:35 You didn't do it right. 03:37 Let me see, I'll do it again. 03:39 There you go. You're getting it. 03:41 Come on, you're getting it, girl, 03:42 that's good, you're getting it. 03:43 So next, we have our water, then we have our cornstarch. 03:45 Now again, the cornstarch is what makes it go... 03:49 Just try it at home. 03:51 There you go. You got it, all right. 03:52 So what we've got to do is this, 03:53 I'm gonna take the actual cornstarch 03:55 and the water. 03:56 And we're gonna go ahead and take 03:57 some of this water out of this one. 03:59 And you're gonna mix it together, right? 04:00 I'm gonna mix it together, exactly. 04:02 All right. We're gonna mix it together. 04:03 All right, and so. Okay. Our fork is over here. 04:04 So I'm gonna go and put the water inside of here. 04:06 And we're gonna put the, 04:07 and again, it's best to use cool water. 04:08 When you use hot water, 04:10 it has a chance of clumping up on you. 04:11 All right, so go ahead and mix that together 04:13 really nicely through. 04:14 I've done that a lot. All right, let me turn this up. 04:17 All right, now that's starting to get boiling over here. 04:19 We want it to really pop and bubble, all right. 04:21 And what we're gonna do again, we're gonna actually right now, 04:24 we're gonna actually 04:25 put the cornstarch mixture right into the pot here, okay. 04:29 Right, why don't you hold it up a little bit so they can see? 04:31 All right, you wanna go ahead? 04:32 They can see. Yeah, okay. 04:33 Let's go and put it inside of there. 04:35 All right, all right. 04:36 So it's... I think it's doing the... 04:38 It's starting to... 04:40 Come on now, you want it to, let it go ahead and... 04:43 Come on now, keep that got, and now what happens 04:44 is it's gonna start thickening, okay? 04:46 So as it keeps on going, 04:47 you can go ahead, let it go by itself, let it... 04:49 I don't want it to stick. 04:50 That's gonna be okay. All right. 04:51 It's not gonna stick, we have a non-stick pan here, 04:53 so it's not gonna stick. 04:54 All right. 04:55 All right, so we want it to... 04:57 It looks good. 04:58 So now it's starting to do all of that, okay? 05:00 So after it starts to... 05:01 You're gonna cut it off. 05:02 Okay, put it on low heat, 05:04 and then we're gonna get our millet ready to go, okay? 05:05 So I'm gonna put this on low, 05:06 so it's just where I want it to be, okay? 05:08 All right. 05:09 Now what we need to do, okay, 05:10 what we're gonna do is we're gonna take these 05:12 blueberries out right here, all right. 05:13 All right. 05:15 And we're gonna put some of our millet cereal here 05:16 right inside this bowl. 05:17 And this is a good serving for a breakfast, 05:19 what do you think? 05:20 Looks good. Looks pretty good. 05:21 I eat a little more than that. 05:23 Oh, come on, you're not eating no more than that. 05:24 The millet is really about a cup of millet, 05:26 that's all we need, about a cup of millet. 05:28 That's fluffy too, just like the couscous was. 05:29 Really fluffy, exactly, exactly. 05:30 Now what we're gonna do, 05:32 we're gonna layer this right inside of this bowl 05:34 with this fruit sauce, okay? 05:35 Right inside this bowl with this fruit sauce, 05:37 and I'm gonna put this, now watch this thing, 05:40 this is gonna be delicious. 05:41 Oh, man. That looks good. 05:43 It's nice and thick. Oh, this looks good. 05:45 Oh, man, this is gonna be really good. 05:46 Now watch this, now watch this, y'all. 05:48 Watch this, just like that. 05:50 Just like that, y'all. 05:52 Just like that. That's nice. 05:54 Just like that. It looks good. 05:55 Now let it sit. 05:57 So you don't even need milk? 05:58 Don't even need milk, 06:00 this is kind of a replacement for the milk, okay? 06:01 We're gonna add some fresh blueberries on top, 06:02 I got some pecans right there. 06:04 Some nuts. That looks really good. 06:06 I love it. Oh, that's looking really good. 06:07 Oh, yeah. Just like that. 06:09 Put some more nuts on there, okay. 06:11 Now we're gonna go ahead, 06:12 we're gonna go ahead and get a little bite of this, 06:14 is that okay? 06:15 Oh, wait a minute, what about the zest? 06:16 Oh, yeah, little zest, really quick. 06:18 Little zest, little zest, 06:19 little zest, little zest, little zest. 06:21 We can't forget that, that's our little punch in. 06:23 And I want you to get a little bite of this. 06:24 Come on, Chef Chew, what do you think? 06:26 A little bite. Ready. 06:28 Oh, it's delicious. 06:36 Well, friends, we've come to the "F". 06:38 And "F" stands for Faith. 06:41 And remember this, the Bible says this, it says, 06:43 "Faith cometh by hearing and hearing 06:45 by the word of God." 06:47 And right now, we're gonna be talking about 06:48 how God is a powerful God. 06:51 Not only is God a powerful God, 06:52 but He is the one who fights our battles, 06:55 and we have to know this, 06:57 that the battle is not ours but it is God's. 06:59 And my friend here, Chef Law, what's going on, Chef Law? 07:01 How are you doing, Chef Chew? 07:03 We're gonna talk today about this battle that we are in. 07:04 Yes, indeed. 07:05 So what are we talking about today, Chef Law? 07:07 Well, let's take a look at 07:08 what the Bible has to say about this battle. 07:10 And then we're gonna talk about and go over it. 07:11 Amen. 07:13 It's found in II Chronicles 20:15. 07:17 It says, "Thus saith the Lord unto you, 07:20 Be not afraid nor dismayed 07:22 by reason of this great multitude, 07:24 for the battle is not yours, but God's." 07:27 Now there's a whole a lot in that verse. 07:29 Come on, it sure is. Come on now. 07:30 So let's look at the first principle, 07:31 the first principle is, God is saying, 07:33 "Don't be afraid." 07:34 So we're in a battle, we're in a fight, 07:36 but we don't have to fear in this battle, in this fight. 07:37 Come on now. 07:39 When I was, when I was used to watch boxing... 07:40 Right, right. 07:41 A lot back in the day, 07:43 there was two fighting stances that the fighters would have. 07:44 They would do a right hand traditional stance, 07:47 and they would do a left hand stance called southpaw 07:48 Come on, are you going to boxing? 07:49 Come on, you sound like, you know, 07:51 you're talking about it right now. 07:52 No, I wasn't a boxer, but I used to watch a lot of that. 07:53 All right now, come on. 07:55 But I used to watch a lot of it, 07:56 so they would stand in these stances 07:58 when they had to fight. 07:59 God's battle that He wants us to fight, 08:00 He doesn't want us to stand in a right-hand 08:02 traditional stance or a left-hand southpaw stance. 08:04 Come on now. He has a spiritual stance. 08:05 Come on now. And it's called no hands. 08:07 No hands. No hands at all. 08:09 You have to be there, you have to show up, 08:11 but you don't have to fight it. 08:12 And like this text says, 08:14 "The battle's not ours to fight but it's the Lord's." 08:15 Now when we're talking about health, 08:17 this health experience, 08:18 and if it makes sense to me is that, 08:21 we're on this health journey, and we do have a part to play. 08:24 But ultimately, God is gonna give us the strength 08:27 to fight through these road barriers 08:29 that we face at times, as we seek to not eat healthy, 08:31 is that true, Chef Law? 08:32 You're 100% correct. 08:34 You've got one thing 08:35 that you have to remember and realize 08:36 is that this 28 days challenge 08:39 is really God's 28 days challenge. 08:40 Come on now. 08:42 It's His challenge that He instituted, 08:43 it His that... He wants for you 08:45 and He's gonna complete the challenge in you, 08:48 He's gonna give you the strength to go on 08:50 and if He told you to do it, 08:52 He's gonna give you the strength 08:53 and the means. 08:54 And what He wants you to do is cooperate 08:56 with His plans for your health. 08:57 Now, friends, I'll tell you. 08:59 Friends, I tell you, God has given us this, 09:01 again, this challenge. 09:02 And as Chef Law is telling us that it is not our battle, 09:06 God is gonna give us all that 09:07 we need to go through those days 09:09 when you don't want to eat that food, 09:11 you think about the stuff that you used to eat, 09:13 but remember this, God is gonna take us through. 09:15 So what else we got, Chef Law? 09:16 So when you're going through this 28-day challenge, 09:19 the main battle you're fighting is not against another person, 09:22 you're fighting a battle against yourself. 09:23 You're trying to change habits that have been ingrained in you 09:27 for years and you're starting something new, 09:28 and it can be hard and pretty challenging. 09:30 Come on now. 09:31 Anything you start that's new, it's a little hard. 09:33 Exactly. Exactly. It's a little difficult. 09:35 But God wants you to know that 09:37 He's the master of things, all right. 09:39 He's the champion of things that are challenging 09:43 because 2,000 years ago, there was a person, 09:46 there was a man named Jesus Christ. 09:47 Come on now. 09:48 And He took upon Himself a battle 09:50 that He would fight for us. 09:51 And in this battle, it had to do with health, 09:53 it had to do with physical perseverance, 09:56 it had to do with psychological, 09:58 mental fortitude, 09:59 and Christ took it all on Himself 10:01 and He wants to give you His strength... 10:02 Come on now. 10:03 And His power to finish this battle. 10:05 And that sounds, you're talking 10:06 my language now, Chef Law. 10:08 And I'll tell you, friends, 10:09 we have to understand this is that 10:11 God has given us this plan 10:12 and He's given us a few tools that we can use 10:14 and fight in this battle. 10:16 We can remember this that we can pray. 10:18 Remember this, prayer is powerful. 10:20 Prayer unlocks heaven's gates to open up answers for us, 10:25 to go through the things that we're going through. 10:27 We also, Chef Law, have what? 10:28 We've got the Word. Amen. We have this Word. 10:30 That Word is a powerful weapon, amen. 10:32 It's powerful. Come on now. 10:34 It's so powerful, instead of having my drink right here 10:35 on the cup holder... 10:36 Come on now. 10:38 I got the Word. Come on now. 10:39 Now I'm drinking the Word. Amen, amen. 10:41 And so some tools that God wants you to battle, 10:45 to fight with in this battle are, 10:47 we just heard about prayer 10:49 and one of them is the Word of God. 10:50 There is strength that you can get 10:51 from the Word of God to keep going on, 10:53 to persevere during the day, 10:55 to not to take away all the problems in the day 10:58 but to give you peace during the day. 11:00 And it is our privilege to receive this peace 11:04 and let it rest in all our minds, 11:06 and let it rest in our hearts. 11:08 Now we're gonna get peace also 11:10 during this 28-day challenge 11:11 by reading the book of Matthew. 11:13 And, Chef, what chapter are we on in this book of Matthews? 11:15 Well, friends, remember, 11:16 we're reading through the book of Matthew, and right now, 11:18 we are on chapter 12 of Matthew. 11:19 Chapter 12 of Matthew, all right. 11:20 Come on now. 11:22 So as you read the word of God, friends, 11:23 you are gonna be filled with God's Spirit 11:27 and by having God's Spirit, brother tell me 11:28 we're gonna have what? 11:30 God's power. God's power. 11:31 So that's what we need. 11:33 So remember, let's study God's Word. 11:41 Well, welcome back, friends. 11:42 Right now, we're coming down to the "O", 11:44 and the "O" stands for organization. 11:46 And we're gonna have some fun, 11:48 we're gonna be learning some more about 11:49 our kitchen tools 11:51 and these kitchen tools are the key tools 11:54 to be able to have an efficient vegan kitchen. 11:58 So you don't want to miss these little tips 11:59 that we're giving you. 12:01 Today, we're gonna be talking about the rice cooker 12:03 and the rice cooker 12:04 is a really, really time saving tool 12:07 that you don't want to miss. 12:08 And I have my buddy again, Chef Law, 12:09 what's going on, Chef Law? 12:11 How are y'all doing out there? 12:12 Come on now, you know, we like to save 12:13 time and money, right? 12:15 You know, that's right. 12:16 Well, this is one of those tools, man, 12:17 that makes life really easy. 12:19 Okay. And it also gives consistency. 12:20 Now, tell us about consistency, 12:22 you'll be giving us some faith tips. 12:23 What's the, why is consistency so important in our experience, 12:26 in our life? 12:27 Consistency is important because it allows us 12:29 to plan our day better. 12:32 We're doing the same thing day by day, time after time, 12:36 and we're able to get more done and more accomplished. 12:38 Come on now, so it makes our day just more, 12:41 I guess, better. 12:42 Smooth, I like the word smooth. 12:44 Come on, come on now, you don't say, like smooth. 12:46 Go ahead now. 12:48 I like that word, smooth, better. 12:49 Smooth. Yeah, yeah. 12:51 Smooth. Go ahead now. Come on now. 12:52 All right, now this is the rice cooker. 12:54 Rice cooker, come on now. We only cook rice in this? 12:55 Or we... 12:56 Actually, believe it or not, 12:58 that's what we're talking about right now. 12:59 We see here we have different grains, 13:00 we have the whole grain rice, 13:02 all right, you know, we don't say, 13:04 you can use white rice if you like, 13:05 we like to say, brown rice or whole grain rice, 13:08 it's better for you, it has a lot more fiber, 13:10 little bit more healthier for us. 13:12 So, we recommend the whole grain rice 13:13 and we talked about this little earlier. 13:15 But again, you don't have to just use rice, 13:16 you can use other grains. 13:17 Okay. 13:19 So, notice here we have some, you know what that is? 13:20 Do you remember? That looks like a... 13:21 Go on now. Some millet? 13:23 Millet, you got it, you got it. Millet? 13:24 The millet, you got it. 13:26 Millet, okay. You got it, come on now. 13:27 All right, and right here is, you know what that is? 13:29 Grits. 13:30 Come on now, grits, but this is the whole grits. 13:32 Whole grits. 13:33 The whole grits. The whole grits. 13:34 You can use the hominy grits, and I love hominy grits. 13:36 I grew up on hominy grits, 13:38 that's the grits that are more white, whitish in color. 13:40 This is the actual grits, that is the whole grain 13:42 and it's really, really healthy 13:43 and you also have right there the quinoa, okay. 13:45 The quinoa, okay. 13:46 So any of these grains 13:48 and other grains can also be used. 13:49 Believe it or not, you can also steam vegetables. 13:51 And believe it or not, in a rice thing, 13:52 we can put broccoli, and cauliflower, 13:54 and string beans. 13:56 In the rice cooker? Okay. All in the rice cooker, okay. 13:58 And so most rice cookers have a cookbook to go along with it. 14:01 So you can just use the manual that's there. 14:03 It has a lot of efficient recipes 14:04 that can be done right inside the rice cooker. 14:06 Sounds good. 14:07 And now, so we're gonna show you how this is done, 14:09 it's very simple. 14:10 So, for example, go ahead and pick one of the grains. 14:11 Which grain you want to use today? 14:13 Let's try the millet. The millet, okay. 14:14 All right, so millet, and again, 14:16 all these grains work on ratios. 14:18 One cup to one, 14:19 one cup of grain to one cup of water, 14:21 or one cup of grain to two cups of water. 14:23 The millet is one cup of grain to two cups of water. 14:25 Okay. 14:26 So every cup of millet that we use, 14:28 we use two cups of, what? 14:30 Water. There you go, exactly. 14:31 So we're gonna go ahead and put this right 14:32 into the bowl here. 14:34 And again, the rice cooker has a little insert, 14:35 that goes right in here. 14:37 You notice, it even has the measurements 14:38 on there for you as well. 14:40 So it tells you once it's done, 14:41 you know how much grain you have for your recipe. 14:43 It's very efficient. Really efficient. 14:44 So we're gonna put the grain right inside of there, 14:45 just like that. 14:47 All right. 14:48 All right and we're gonna put some water in this. 14:49 So we got one cup of the grain and we're gonna put some water 14:51 right inside there, just like that. 14:52 Two cups of water, okay. All right, bam! 14:54 Just like that 14:56 and it's so easy, I'll tell you, 14:57 it's so easy that it's almost like you can't mess up on it. 15:00 I mean, that's the great thing about it. 15:02 It gives you consistency every time, 15:05 meaning that you can just 15:06 almost go to sleep on this 15:07 and don't even have to worry about it. 15:09 So no more burnt rice. No more burnt rice, man. 15:10 No more black and brown rice, okay. 15:14 No more black rice, 15:15 unless it's black rice, all right. 15:17 All right, and so what you do right here, 15:18 you just turn it on, 15:20 just hit the little up button right here, 15:21 the cook is on warm and then it goes on to cook, 15:23 and what happens in, at about 30, 40 minutes, 15:25 it's gonna click on to warm and we are done. 15:28 And, friends... Done. 15:29 That's how easy it is. Wow! 15:31 We're talking about kitchen, what? 15:32 Automation. Automation. 15:33 Which equals kitchen organization. 15:35 Organization. 15:41 Well, hello, friends, we're coming right along 15:43 with the Chew's Challenge 15:45 and right now we're about to get to the "R". 15:47 And the "R" in the FORK system stands for recipe. 15:51 And I tell you, this recipe is really, really delicious 15:55 and it's something that you don't want to miss. 15:57 We're gonna be making 15:59 what I like to call an ultimate grain stir fry. 16:02 Again, an ultimate grain stir fry. 16:05 And we're gonna be combining a lot of things 16:07 that we've already been learning 16:08 in our last previous episodes. 16:10 What we're gonna find here is that 16:11 we're gonna be using some of our grains 16:13 that we used to have that we talked about a few, 16:15 I guess, few episodes ago and learn some simple tips 16:18 on how to use these in different ways 16:20 and be very versatile with our cooking skills. 16:23 So pay attention 16:24 and we're gonna get right into the recipe. 16:26 Let's go ahead and read the recipe now. 16:28 So our recipe is... 16:59 It's gonna taste good. 17:02 All these flavors, it's gonna be amazing, 17:04 and what you're gonna find here is that 17:06 each of these ingredients is gonna give a little bit of, 17:08 I guess, a different, I guess, a little edge to this recipe. 17:11 We're gonna start out with our onions and our ginger. 17:13 We have our ginger right here, onions are here, 17:15 I'm gonna slice it up 17:16 and start layering some of these flavors, okay. 17:18 So let's go ahead and slice the onions up. 17:24 All right, and you're gonna notice here, 17:27 we're using a knife 17:28 that we talked about a few shows ago, 17:29 and here we go. 17:31 We have the San Tokyo knife. 17:33 Actually it's not the San-Tokyo knife, 17:34 it's call the santoku knife. 17:37 And this is a good knife again for doing 17:38 Asian stir fries especially. 17:40 We're gonna go ahead and put little oil in here, 17:41 little oil and we are gonna start layering these flavors. 17:45 And also next, after I put these onions in, 17:47 we're gonna go ahead and take some of our ginger 17:49 and slice it up. 17:51 Oh, this is gonna be so delicious, I'll tell you. 17:53 This is an ultimate grain stir fry. 17:57 Oh, man, you don't want to miss this. 18:00 You don't want to miss it, all right. 18:02 Next, we have again, our ginger, 18:04 I'm gonna cut this up. 18:06 All right, cut it in little slices first 18:08 and then we're gonna try to mince it down a little bit. 18:10 And ginger's a pretty tough tool, 18:11 I mean, a pretty tough vegetable 18:13 to cut through sometimes, so just take your time. 18:15 And again, once you get it cut in smaller slices, 18:17 it becomes easier to cut. 18:19 All right, we're gonna kind of mince this down, all right. 18:23 Just gonna mince that down just like that. 18:24 And again, that ginger, I love the taste of ginger. 18:27 It gives a nice kind of a pungent taste, 18:30 little kick to it, little spice to it, 18:32 and it is so delicious, great for Asian foods. 18:35 Great for Asian foods, all right. 18:37 Now I'm gonna add a little bit of red pepper flakes 18:39 and again, we're layering these flavors, okay. 18:41 Layering these flavors, little bit of onion again. 18:43 And we're gonna go ahead now 18:44 and just kind of get it all mixed in here. 18:47 Oh, yeah. Oh, yeah, that's what I was talking about. 18:50 Flavors are gonna be layered just, just all right. 18:52 All right, let me turn this up. 18:55 That's what I'm talking about. 18:56 I can just smell the flavor, the ginger, the onion, 18:58 the red peppers, oh, it's gonna be good. 19:00 Now I'm gonna add a little bit of 19:01 the country style seasoning here, 19:04 just like that. 19:05 Not too much here, all right, little bit of Braggs and again, 19:09 we're just getting these flavors locked in here. 19:11 We wanna bring these flavors out, all right. 19:12 Now we're gonna cut our vegetables up. 19:15 Get our vegetables cut and we're gonna layer all this 19:17 into the recipe, okay. 19:19 Got our mushrooms here, 19:22 we're gonna go ahead and cut these in half 19:23 and then we're gonna slice through these. 19:26 All right, I'm gonna slice through these, 19:28 slicing and dicing. 19:30 And, friends, again, this is really easy to do. 19:33 It can be done in minutes and you don't wanna miss it. 19:36 All right, we got our mushrooms here, 19:39 put that right in there just like that. 19:41 Get some more heat here, all right. 19:44 Get that going. 19:46 All right, we're gonna go ahead and put some broccoli 19:48 and cauliflower in here. 19:49 All right, some broccoli on here. 19:52 And this bottom part of the broccoli is really good, 19:55 believe it or not, a lot of time 19:56 we throw it away, the stems. 19:57 But believe it or not, it's actually very healthy 19:59 and it can go right into your stir fry as well. 20:01 We got our few florets here, all right, 20:03 I'm gonna throw that inside of that. 20:05 All right, I got some cauliflower here. 20:08 I'm gonna cut them in bite-sized pieces, 20:10 really simple to do, 20:12 this is really intense, really intense, 20:14 but it's a lot of fun. 20:16 So get your knives, 20:17 get into the kitchen and get cooking, I'll tell you. 20:20 All right, little onions on top here. 20:24 I'm gonna slice these down. 20:25 Oh, man, I'll tell you. 20:29 Oh, yeah, that's what I'm talking about, 20:32 that's what I'm taking about. 20:33 So we're done with all the cutting. 20:34 Actually, I have one more vegetable, 20:36 an ultimate, again, 20:37 ultimate stir fry here, friends. 20:39 This is the ultimate, got the veggies on top, 20:41 we're done with the veggies. 20:43 I'm gonna put these in here, just like that, all right. 20:48 All right, that's gonna cook down. 20:52 And what we're gonna do next, I have my grains here. 20:55 Now the great thing about our grains is this 20:57 is that you can use any grain you like. 20:59 Again, I'm gonna, today, 21:00 I'm gonna mix two grains together, 21:02 I have the couscous and the millet. 21:04 And again, normally we showed you all 21:05 how to make the couscous 21:07 and the millet in a breakfast cereal, 21:08 but today, it's gonna be as a base 21:10 for our actual stir fry. 21:12 So I'm gonna fold these greens in, 21:14 get these greens folded in. 21:16 All right, fold these greens in and that's 'cause 21:20 you don't need to have a lot of heat on the greens. 21:22 All you want to do is kind of get them 21:23 until they're not so chewy, that's all we wanna do. 21:27 You know, I can smell the ginger and the peppers. 21:29 It's, oh, man, this is smelling kind of good. 21:35 It's smelling really good, that pepper, just hit me. 21:37 That's what I'm talking about. 21:38 All right, so I'm gonna layer the rice 21:40 in the middle on top of my plate. 21:42 Oh, man, I'll tell you, friends, 21:45 this is gonna be really good. 21:47 You only have to put the stir, 21:48 put the grain inside of the stir fry, 21:51 you just wanna put it right in the base of your plate, 21:53 make it really nice, 21:54 it's like a nice little layer on the base of the plate, 21:57 just like that. 21:58 And you can serve your family, 22:00 each of you all can have a plate of the delicious grain 22:03 and after you get all of that done, 22:04 you just take the vegetables here, 22:05 and we're gonna put it right on top. 22:07 Oh, this is gonna be good, this is gonna be very good, 22:10 I'll tell you, delicious. 22:12 All right, look at that, look how good that looks. 22:14 All right, almost done here. 22:15 All right. 22:18 Just like that, I'm gonna layer this in here just like that. 22:20 That's what I'm talking about. 22:23 Those peppers are hot, I'm loving it. 22:26 Oh, I'm loving it. 22:27 I'm gonna put that on top of that just like that. 22:29 Looking really good, 22:30 look at the flavors, all coming out. 22:32 Looking so good. 22:33 I tell you, friends, that's what it's all about. 22:36 All those gourmet flavors, the onions and that peppers, 22:39 it's gonna be delicious. 22:48 Well, friends, we've come down 22:49 to the last part of Day Number 12. 22:52 And the last part of the FORK system is the "K". 22:55 And the "K" stands for Knowledge. 22:58 And I'll tell you, friends, 22:59 God wants our knowledge to increase. 23:02 He wants us to be informed and so what we like to do is, 23:05 we like to ask a few questions 23:06 so that we can understand how to be like Christ. 23:11 Not only be like Christ but most importantly, 23:13 live like Christ. 23:14 And God wants us to understand how we can go on this journey. 23:17 And I have my good friend, Chef Law. 23:19 What's going on, Chef Law? How are you doing, Chef Chew? 23:20 So we're gonna be asking some questions, aren't we? 23:22 We're gonna be asking some questions. 23:23 We do this show and we have fun on the show 23:26 but we want to learn on the show. 23:27 Exactly, exactly. 23:29 So we want to see just how much you learned. 23:31 So the first question we have for you is, 23:33 whose 28 day challenge is this? 23:37 Is it A, yours? 23:39 Is it B, God's? Or is it C, 3ABN? 23:42 Man, that's a really interesting question. 23:44 It's a really interesting question. 23:46 You know, and so, 23:47 when you look at the each aspect, 23:48 the answers that's been given, yours, God's, or 3ABN's, 23:51 now we got to say praise the Lord for 3ABN, amen. 23:52 Amen. 23:53 3ABN has done a great job 23:55 and given us the opportunity to learn these things, amen. 23:57 Terrific job. 23:58 Now, you know, we learned also, Chef Law, that we, us, I, 24:02 we kind of like, you know, 24:04 our promises are like ropes of sand, amen. 24:06 We say one thing and do one thing... 24:07 Come on now, so... Say one thing and... 24:09 Well, we know, when we got something 24:10 that we say we're gonna do, we, 24:11 sometimes we don't always, what? 24:13 We don't always follow it through. 24:14 We always finish. 24:15 We don't always follow through 24:17 but, so whose challenge is this? 24:18 The challenge, whose it is, is it is God's. 24:21 Come on now, come on now. 24:22 He's the one that's gonna follow through. 24:23 He's the one that even gave 3ABN 24:25 the strength and the power... 24:26 Come on now, I like that. Come on now. 24:28 He gave us the chance to do a show 24:29 and He's the one also 24:30 that's gonna empower you to finish it. 24:32 Come on, I like that, isn't that good news? 24:34 That's the great news. Come on now. 24:35 That's the God's, well, that's the good news. 24:36 Come on now, brother, 24:38 so what's the question number two, Chef Law? 24:39 All right, let's go to question number two. 24:40 A rice cooker can only be used to cook rice. 24:45 Now is this true or is this false? 24:47 Now listen, that's a really good question 24:50 because the rice cooker obviously is called a, what? 24:52 It's called a rice cooker. 24:54 A rice cooker, so you would assume 24:55 that all you can use in a rice cooker is rice, 24:57 but we learned 24:58 as we did in our organization section 24:59 that the rice cooker can cook multiple grains. 25:02 Some of those grains 25:03 that we learned about was something called quinoa. 25:05 We also learned about, you can cook bulgur wheat, 25:08 you can cook things such as, even oats. 25:11 So any grain typically can get cooked in a what? 25:13 In a rice cooker. 25:14 So the answer is... 25:16 The answer is false. 25:18 Come on now, don't get it wrong now. 25:19 The answer is what? 25:20 So again, many grains 25:22 can be cooked inside the rice cooker. 25:23 Pretty much. 25:25 So again, it's a really, really powerful tool. 25:26 So what's question number three, Chef Law? 25:28 All right, let's move to question number three. 25:29 Question number three is, 25:30 the grain is placed on the plate 25:32 rather than mixed into the recipe? 25:36 Oh, that's a... True or false? 25:38 So that's a really, really, good question. 25:39 We had the ultimate grain stir fry. 25:42 And the question is, is it mixed into the grain 25:45 or is it put on to the plate? 25:46 Is it put on to the plate? 25:47 Now I like to say that, Chef Law, 25:49 I like to have good presentation, 25:50 if you know where I'm coming from. 25:51 All right, come on. 25:53 I like to have good presentation. 25:54 So the way I like to do it is 25:56 I like to put that food on that plate... 25:57 And I like to put that grain on top of that plate 25:58 and then you stir fry that delicious vegetables 26:01 and you put it on top of the what? 26:03 On top of the grain. 26:04 On top of the plate, on top of the grain. 26:05 On top of the grain. 26:07 So again, you put it, you don't mix it together, 26:08 you put it on top of the grain, friends, 26:10 and that's the way that again, 26:11 it makes the presentation just nice and so delicious. 26:14 Come on now, Chef Law. Sounds good. 26:15 It's not only got to taste good but it's got to look good, 26:18 pleasing to the eyes. 26:19 Come on now, you know, friends, most importantly is that, 26:21 in these 28 days, we're gonna not only, again, 26:24 feel good, but guess what? 26:25 We're gonna also even start to look good. 26:28 And I'm not saying you don't look good now, 26:29 but, well, I'll tell you, 26:31 when you start to trim a little bit of that fat away, 26:32 you start to lose some of that, 26:34 you know what I'm talking about, 26:36 you just start feeling really good 26:37 because guess what? 26:39 You're starting to guess what? 26:40 Have a little brighter smile, 26:41 you're starting to feel more confident 26:43 and this is what this 28-day challenge, 26:44 Chef Law, is all about. 26:47 God wants us to what? 26:48 To experience this beautiful blessing. 26:51 What do you think about that, Chef Law? 26:52 I think it's all in God's plan, 26:54 a transformation and redemption. 26:56 He not only wants to redeem you spiritually, 26:58 but He wants to redeem you physically. 27:00 Come on. 27:01 He wants you looking better, He wants you feeling better, 27:03 not only on the outside but also on the inside. 27:04 That's right. 27:05 Because as you start to look better on the outside, 27:07 your thoughts change about yourself, 27:09 you start seeing some things and you start feeling good. 27:12 Come on now. 27:13 God designed us to look good and feel good. 27:15 Come on now. 27:16 Now we have to break it down even further though, friends, 27:17 we know to look good on the outside is okay, 27:19 but most importantly as Chef Law was saying is that, 27:21 we want that changed heart. 27:23 At the end of the day, to look good 27:25 but not have the heart of Christ, 27:27 what in the world is it worth? 27:29 Again, the 28-day challenge, the whole purpose of this, 27:32 as we've been going through all of this 27:33 is that God wants to have our minds to be more clear. 27:37 He wants us, friends, 27:38 to be able to have a clear understanding of who He is. 27:42 And I'll tell you, friends, when you really grasp that, 27:44 what won't we do by His strength for Him? 27:48 What do you think about that, Chef Law? 27:49 Once again, you're speaking my language. 27:51 Come on now, brother. 27:52 You're speaking the gospel language. 27:54 There's nothing we can't do with the Lord, 27:55 there's nothing we can't do with Christ, 27:57 and on this 28-day challenge, 27:59 it's not just getting you healthier physically, 28:02 it's getting you a healthier relationship with Jesus. 28:05 So, friends, my name is Chef Chew. 28:07 My name is Chef Law. 28:09 And as we always say, 28:10 "Gonna give you something to chew on." |
Revised 2017-05-04