Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000015
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00:30 Hello, friends, my name is Chef Chew,
00:32 and as I always say, 00:34 "Gonna give you something to chew on." 00:36 Well, welcome, we have come today, 00:38 challenge day number 15. 00:40 And I tell you, we have already reached a halfway point. 00:43 But hey, it's time to keep moving. 00:45 We got some great things in store and I believe, 00:47 believe on me, 00:48 that God has something special for all of us. 00:51 Today, we are gonna be making something, 00:52 I'm talking about, that's gonna be so... 00:55 so delicious. 00:56 And I got my good friend here, Chef Law. 00:58 What's happening Chef Law? What's going on, Chef? 00:59 How are you doing? I am doing good, brother. 01:01 How you guys doing out there? 01:02 I tell you, isn't it a blessing 01:03 to be inside of the kitchen together? 01:05 Oh, you all ready know. Come on, man. 01:06 You all ready know. 01:07 You know, it's a special blessing, 01:09 because, you know, it's something that I believe 01:10 that even men can do. 01:12 You know what I am talking about? 01:13 Oh, yeah, I'm a Chef to the fullest. 01:15 Come on now. 01:16 Men can do it, men should do it. 01:17 Come on, exactly. 01:19 You should always know how to cook for yourself. 01:20 All you men out there, who are watching this program, 01:21 remember that, you can get inside of the kitchen. 01:23 Don't expect for your wife to always do the cooking. 01:25 It's a blessing when you can get into the kitchen, 01:27 and get your hands dirty. 01:28 That's right. 01:30 And I like to say, you know, 01:31 I don't want to be a male chauvinist. 01:32 I think males kind of do 01:34 a good job in the kitchen sometimes. 01:35 I don't know about you, Chef Law. 01:36 I know a lot of chefs, there are male chefs. 01:38 That's just a statistic that I know about. 01:41 We're just gonna leave it there, man. 01:42 We're gonna leave it right there and move on. 01:43 Well, friends, today, we're gonna be making something 01:45 that's very delicious, very simple to make, 01:47 it's called herb sandwich spread. 01:49 The herb sandwich spread, 01:51 this is actually very versatile. 01:52 You can put it on a sandwich, 01:53 you can also use it on crackers, 01:55 you can use it on bagels, any different thing. 01:56 But we're gonna make a very simple recipe 01:58 called herb sandwich spread. 02:00 Why don't you go ahead and read the ingredients for us? 02:01 Herb sandwich spread. 02:03 Okay, let's read the ingredients. 02:22 That sounds pretty interesting. 02:23 All right, I'm gonna mix it all up. 02:24 Exactly, exactly, so some you all might be familiar 02:26 with making something like, let's say, 02:27 chicken salad or even tuna fish. 02:30 And so this is kind of similar to that, not exactly. 02:32 This is like a mock tuna fish, cold chicken sandwich. 02:35 More like it. Exactly, exactly. So we're gonna start off. 02:38 And what we're gonna do, 02:39 we're gonna actually take our tofu 02:40 and crumble it up, if you can. 02:42 Okay, let's do this. Go and crumb that up. Okay. 02:43 And what we're gonna do, 02:44 we're gonna actually make this recipe very, very good. 02:46 We're gonna saute the tofu 02:48 for about a minute and half, two minutes. 02:49 It's very easy to do. It's not too difficult. 02:51 Go and put your hands in it if you can, Chef Law. 02:53 Getting nice and dirty. Get your hands dirty, man. 02:55 Got to get your hands dirty. I'm sorry, man. 02:56 Got to get your hands dirty. 02:57 No, you're right, tofu crumbles best 02:59 if you do it by hand. 03:00 Exactly, you got to get your hands, 03:02 and put it right here in the middle 03:03 if you can for me, so everybody can see it really well. 03:04 Put it right in the middle for us. 03:06 And what we have here, 03:07 we talked about our chicken style seasoning, 03:08 and this is a really cool ingredient. 03:10 You can get from most health food stores. 03:11 Chicken style seasoning, 03:12 we gonna go ahead and toss that right inside this. 03:14 Seasoning, add in there. Just like that. 03:15 Not gonna do all of it, just do about half right now. 03:17 I have some salt, and this is really cool, 03:18 I got some salt right here. 03:20 This is a real salt, very natural salt, 03:22 you can get this at a lot of stores as well. 03:23 It kind of has more of the grains inside of the salt, 03:26 it hasn't been processed as much, 03:27 so it's called real salt. 03:29 You can get that as well. 03:30 So it ain't fake salt, it's real salt. 03:31 It's real salt, man. 03:33 So if that's real salt, the other salt must be fake. 03:34 No, I don't say that, man. This is okay. 03:35 Then we can get it again, go ahead and grab it. 03:37 Put the garlic inside of that, go ahead and saute that up. 03:39 I'm gonna get this grill on. Oh, that almost came off there. 03:43 Make sure that's on tight. 03:44 You don't want to pour all that oil in there now. 03:47 All right, lets go ahead and squirt that in, 03:48 and it's like that. 03:49 Okay. 03:51 All right, I'm gonna turn the heat up 03:52 just a little bit up here. 03:53 Turn up the heat. Come on now, Chef Law. 03:55 Getting hot up in here. Getting hot, brother. 03:56 Come on now. Let me go and put that on there. 03:58 All right, go ahead. 03:59 What you gonna do is chop up our walnuts, 04:01 if you can, please. 04:02 All right, I'm gonna fine... Chop the walnuts up. 04:03 Finely chop these walnuts. Come on now. 04:05 I love some silver, ya'll know about it, 04:06 I love some silver, that's what I'm talking about. 04:07 That's a great sound. 04:09 Come on now, it's a great sound in the kitchen, my friend. 04:10 That's a great sound. 04:12 Great sound in the kitchen, 04:13 we gonna go ahead and just let that 04:14 just get all moisture and all out. 04:16 Come on now so what we're doing with the nuts, 04:17 we have to chop the nuts fine, okay. 04:20 And the nuts is gonna give 04:21 a nice meaty taste to the recipe. 04:23 Again, we want that nice meaty taste there'll be, 04:25 so when you bite into this herb sandwich spread, 04:28 you kind of get that nice meaty crunch. 04:29 And so, friends, again, we want to imitate 04:31 as if you are making it 04:33 like a chicken salad or even a tuna salad. 04:35 And you want that meatiness to go inside of it. 04:37 The reason why I'm cooking the tofu, 04:38 because that's gonna kind of caramelize it 04:40 and that's gonna make it all, 04:41 so you have extra meaty taste to it as well. 04:43 So again, you can keep it on here as long as you like. 04:46 We're not gonna do it too long today. 04:47 And what's gonna happen is that 04:49 we gonna mix all the rest of our ingredients 04:50 right inside up here. 04:52 Really easy to do, pretty simple to do. 04:53 These nuts always will give you some healthy fat too. 04:55 Isn't that right? 04:56 Exactly, exactly, 04:58 the cholesterol inside of that is awesome. 04:59 So let's go and put this all together. 05:00 All right. 05:02 We gonna put this to the side right here, if we can. 05:03 All right, so we're gonna mix this back inside of it, 05:04 just like that. 05:06 All right. All right, just like that. 05:07 Put this out the way. 05:09 All right, so we're gonna throw our tofu inside of here. 05:11 All right. Just like that. Okay. 05:13 All right, go ahead and toss in our rest of that 05:15 chicken style seasoning if you can. 05:16 All right, so season it back up. 05:17 Exactly. 05:19 Is everything else going in here? 05:20 Yes, everything else is going in there. 05:22 So we got some celery. 05:23 All right, some celery 05:24 that we're gonna put inside of here. 05:26 We already got it chopped up finely, just like that. 05:27 All right, we got some bread crumbs 05:28 also help them with binding. 05:30 So go ahead and mix all that up, 05:31 if you can, Chef Law. 05:33 All right, let's get it. All right. 05:34 Let's do it. 05:35 That's what I'm talking about, friends. 05:37 This is gonna be so delicious. 05:38 Easy to do, made in few minutes. 05:39 And I tell you, all you gotta do lastly 05:41 after we get it done just like this, 05:42 we wanna go ahead and put it right on 05:44 and stuff our bread just like that. 05:45 Let them see it, if you can, Chef Law. 05:47 And once again, I always tease ya'll. 05:49 You guys can't smell this. Can you see what it looks like? 05:51 Come on now. Well, how it's coming together. 05:52 Amen. 05:54 All right, you guys can't smell it 05:55 but this smells good. 05:56 Go ahead now. This smells delicious. 05:58 That's what I'm talking about, that looking really good. 05:59 Okay. 06:00 So I'm gonna go and put this on top of the bread, man. 06:02 All right, go ahead. 06:03 Easy to do, done, just like that, all right. 06:04 That's it bam, come on now, brother. 06:06 Nice quick lunch. 06:07 Come on now, that's what 06:09 I'm talking about, just like that. 06:10 So you can be in the kitchen, 06:11 but you don't have to spend all day in the kitchen. 06:13 Exactly, man. 06:14 So just like that and it's easy and then again, 06:15 take it to lunch with you, wrap it up, 06:17 it's really easy to do. 06:18 I'm gonna go ahead and get a bite, 06:20 I won't feed you, man, but you're not my wife, 06:21 so you know, I can't be like that, 06:22 Chef Law, so I'm gonna go ahead and get a bite. 06:24 You not feeding is doing me good. 06:26 Good, all right now, brother, 06:27 so I'm gonna ahead and get a bite of that. 06:36 Well, friends, we're gonna get right into it, 06:38 we come to the "F" 06:39 and you know what the "F" stands for. 06:41 The "F" stands for Faith. 06:43 Remember this, the Bible says, "Faith without works is dead." 06:47 But also remember that without faith 06:50 you can't have no works. 06:51 So guess what, we've got to ask God to increase our faith, 06:54 so that we can live like Him. 06:56 Today, we're gonna be talking about renewing our strength. 06:59 Renewing our strength, 07:00 remember, we just had our halftime, 07:02 but now we got to go now to the final stages, 07:05 the final moments, of this 28-day journey. 07:07 And you know I have a good friend today, 07:09 who's gonna help me to break down, 07:11 to help us to understand 07:12 what it truly means to renew our strength. 07:14 What's going on, Chef Law? How you doing, Chef? 07:16 Come on now. 07:17 You know, it's been an exciting journey, man, 07:18 as we've been coming together, studying God's word together. 07:21 Yes indeed. Isn't it powerful? 07:22 It's powerful, we're at the halfway mark. 07:23 Come on now. 07:25 And now we need some more strength 07:26 to carry us till the end. 07:28 That's right, exactly. 07:29 Now let's see what the Word of God has to say for us. 07:30 Let's go, let's see it. All right. 07:32 Our scripture text is found in Isaiah 40:31, 07:35 "But they that wait upon the Lord 07:37 shall renew their strength, 07:39 they shall mount up with wings as eagles, 07:41 they shall run, and not be weary, 07:43 they shall walk, and not faint." 07:48 That's music to my ears, brother. 07:50 That's what I saw you call one of those powerful promise. 07:52 Come on now. Power promise. 07:54 That's it, that's it, that's it. 07:55 So let's talk about this, 07:58 I've tried to do many things in my life, 08:00 I've tried to do school 08:02 and haven't finished it sometime, 08:04 I've tried to be a good father and failed at sometimes, 08:07 be a good husband and failed at sometimes. 08:09 But one thing, I found out that all humans have in common, 08:13 is our strength fails us. 08:14 That's right. And we get weak at times. 08:15 Come on now. 08:17 Is that those times where 08:19 sometimes we might have messed up and we know 08:22 but, sometimes we need a little pick me up. 08:24 Exactly. We need somebody to renew us. 08:25 We need a little bit encouragement 08:27 and that kind of gets us and sets us on the right path. 08:30 Come on now. 08:31 And that's what God is talking about in this text. 08:32 He wants to renew our strength. That's right. 08:34 But in a particular way. 08:36 Notice that the Bible said, 08:38 "They that wait upon the Lord, shall renew their strength." 08:42 And I tell you, friends, at times, 08:44 it might be tough to wait, 08:45 you know, he's gonna breakdown 08:47 to truly what that really means, 08:48 but sometimes we think about waiting for something, 08:50 you know what happens not to wait means, 08:52 sometimes we are not patient. 08:54 So I know, Chef Law, 08:55 you're gonna help us to understand 08:56 what is this waiting process that God is referring to? 08:59 What is this talking about? 09:00 Well, this is so beautiful and powerful, 09:03 the wait that He is talking about in the Bible 09:05 is waiting with expectation. 09:08 So waiting there you know some thing is about to happen. 09:10 Come on now. 09:11 Waiting that you know something is coming, 09:13 waiting that you know you've grabbed a power promise. 09:16 And that promise is going to be fulfilled. 09:17 And I remember my wife was pregnant, right? 09:20 We was waiting for that baby, 09:23 if you follow where I'm coming to, to burst out. 09:24 Yes. 09:25 But I know, during that process, my wife, 09:28 I tell you, friends, 09:29 your mothers out there know what I'm talking about. 09:31 It wasn't always an easy wait, 09:33 if you understand where I am coming from. 09:34 Well, the wait wasn't easy, and you fathers 09:36 you know we talking about either, 09:38 because sometime you have to wake up 09:39 in the middle of the night and go get things. 09:42 And you have to go and buy things. 09:43 Go right now, no, no, no. 09:45 Certain things have to transpire. 09:46 That's right, that's right, that's right. 09:48 But even though the process wasn't, 09:50 you know, favorable at all times, 09:52 once the baby came, 09:54 you forgot about all the hard time. 09:55 Expectation. 09:56 You forgot about all the hardships. 09:58 Come on, that's right. 09:59 So I wanna talk to you about, 10:00 what's gonna give you patience to wait in this time. 10:02 University of Toronto did a study, 10:04 and they found out 10:06 that people that eat fast food have lower patience. 10:10 They found out that the more fast food you eat, 10:13 the less patience you have. 10:14 And so they found out there is a correlation 10:16 between diet and your patience. 10:18 So on this 28-day challenge 10:20 as we are teaching you to live healthy, 10:21 and eat healthy principles. 10:23 You see we've been teaching you how to cook in the kitchen. 10:26 They further found that 10:27 if you took that same fast food and put it on a plate, 10:30 the people that saw it on the plate, 10:32 had more patience than people 10:33 that saw it in the actual fast food bag. 10:35 Wow! 10:36 So cooking food normally, cooking food on the stove, 10:40 cooking food in its natural state gives us more patience. 10:44 Oh, I like that. 10:45 So our diet is directly tied into our patience. 10:47 Our patience. 10:48 So as you been in the kitchen, as you been watching this show, 10:51 we've been teaching you patience 10:53 and you didn't even know it. 10:54 Come on now. I like that, Chef Law. 10:57 I'll tell you, friends, God has a plan for us. 11:01 I mean, sometimes we don't understand it, 11:03 sometimes we are waiting like, 11:04 "God, when are you gonna do this for me? 11:06 I have been praying about this 11:07 and it seems if it's not happening." 11:09 Believe it or not, 11:10 God always is working out the best for us... 11:12 Always. 11:14 Even again when we don't even understand 11:15 what He is trying to do, friends. 11:17 So I'll tell you this, listen this, listen to this, 11:19 wait up on God, pray and say, "Lord, give me the strength, 11:23 give me the patience, give me the aptitude, 11:26 to just know that. 11:28 When you say something, 11:29 you will always come through on time." 11:32 "Help me God, to be like Christ, 11:34 to have the patience of Christ." 11:43 Well, friends, we're moving right along. 11:45 We've come to the "O" in the FORK system. 11:47 You know what the "O" stands for, 11:49 the "O" stand for Organization. 11:51 And today, we're talking about something that is so critical, 11:54 so important, and it's gonna be important 11:56 that you learn these concepts. 11:57 We're talking today about meal planning fundamentals. 12:00 Again, meal planning fundamentals. 12:03 And I got a good friend here today again, Chef Law. 12:05 What's going on Chef Law? How you doing, Chef? 12:06 How you guys doing out there? 12:08 And so again, friends, 12:09 we're gonna be talking about this meal plan fundamentals, 12:10 so pay attention very closely. 12:12 Right in front of me, what do we have here, Chef Law, 12:13 right in front of me here? 12:15 This is a crock-pot. 12:16 A crock-pot, so a crock-pot again is a powerful tool 12:19 for planning your meals. 12:20 And the reason why I am showing this 12:22 because this is a principle that I want you share again. 12:24 Planning is critical to kitchen organization. 12:27 Again if you don't plan, 12:28 again you probably gonna plan to fail. 12:30 You follow where I'm coming from. 12:32 So again, imagine this crock-pot 12:33 is in your kitchen, okay. 12:34 What we have done here, we got some beans inside of here. 12:37 You can't really see the beans 12:38 but right here we have some beans. 12:39 Okay, inside of here what we did last night, okay, 12:42 we put the beans on 12:44 and right here in the morning time. 12:45 What do we have for morning for breakfast? 12:47 We got ready beans and ready proteins. 12:48 Exactly, ready beans, I like that. 12:49 Ready beans and ready proteins. Ready beans and ready proteins. 12:51 That's very nice, I like that. 12:52 So again, you can plan ahead to help you to have 12:56 so that you can get ahead the next day. 12:58 The next day, you don't have to fast in the morning. 12:59 Exactly, exactly, 13:01 so meal planning fundamentals again, 13:02 the one of the critical things is to have a plan. 13:04 We suggest as you're learning these recipes 13:06 or if you get some cookbooks, 13:08 some really super vegan cookbooks, 13:10 to start writing a plan out for the day. 13:12 Right. 13:13 Meaning that on, let's say, a Sunday, 13:16 you're taking write out a meal plan 13:18 maybe for two weeks. 13:19 And what we encourage is 13:21 don't just make food that very day. 13:23 Correct. What can you do? 13:25 You can make foods for the next day. 13:26 Okay, and not just for the next day, 13:27 I like to say, you can make foods for, 13:29 guess what, for days ahead. 13:30 Days ahead. 13:32 Okay, for example, we showed you guys 13:33 how to make some different meat patties 13:35 and we showed you guys how to make different grains. 13:38 A lot of those things can be made on one day, 13:40 all in bulk and then you have meals ready for Tuesday, 13:44 Wednesday, Thursday, and then you can use 13:46 those leftovers on the remaining parts of the week. 13:48 That'll help real good, 13:50 especially if you have a lot of kids... 13:51 Come on now. Exactly. 13:53 If you have large family to cook for. 13:54 You can have lot of meals ready to go 13:56 and this takes less stress off the mom 13:59 or whoever is taking care of the house. 14:00 Exactly, exactly. 14:02 And again you can make a big dish of an item, 14:03 again, you can actually take that big dish 14:05 and put little small pieces, what, inside the freezer. 14:06 Inside the freezer. 14:08 You know, so if you make a big pot of beans, 14:09 you can take that big soup, 14:11 portion it out in small baggies, and bam, you got... 14:13 Freezer soup. Ready to go, exactly. 14:15 You just throw it on there. 14:16 You throw it on a stove, and let it go. 14:18 Let it go. 14:19 And so again, the key we want to get into your mind 14:21 most importantly is that planning is key. 14:24 Planning is key. 14:26 Exactly, learn the recipes and then put the recipes 14:28 again in the freezer, storm away 14:30 and you got something good. 14:31 Any last points, Chef Law? 14:33 Do I want to split up my planning, 14:34 is there breakfast, lunch, dinner, does it matter? 14:37 Well, again, on these next few days, 14:39 we're gonna be talking about our breakfast meal planning, 14:41 and lunch meal planning. 14:43 So we're gonna go into those details, 14:44 on exactly how you can prepare for those specific meals. 14:47 And so again, one thing I wanna make out is this 14:49 is that a meal planning is simple. 14:51 You have your protein. Okay. 14:52 You have, what else we're gonna have in a meal? 14:54 You have your vegetables. Your vegetables. 14:55 You have your fruit. Your fruit. 14:56 You have your grain. Your grains. 14:58 And maybe the starch, if you want it. 14:59 Exactly, so again we gonna see 15:01 how we gonna combine those different ingredients 15:04 as we go through the rest of the days. 15:05 But again, it's really simple, friends. 15:07 This plate is our friend. 15:08 And God has given us the responsibility 15:11 to use this plate for our benefit. 15:12 Yes. 15:13 And again, we want to make sure 15:15 we put the right foods on this plate. 15:16 And so as we understand, how to do this, 15:18 you're gonna find that this plate 15:20 is gonna take care of you. 15:21 And you gonna be feeling some kind of good, 15:23 you gonna be looking some kind of good. 15:24 And I tell you, friends, you gonna be not tasting good. 15:28 I hope you don't taste good in a way. 15:29 No, you don't wanna taste good. 15:30 That's okay, you don't wanna taste good, 15:32 but you want to, at the end of the day, 15:33 you want to help somebody else, 15:35 so they could actually eat some good food that taste good, 15:36 if that make some sense. 15:37 Yes, that's what we are talking about. 15:39 So, friends, this is kitchen organization, 15:40 which equals kitchen automation. 15:47 Well, friends, we've come to the "R" in the FORK system. 15:50 You know what the "R" stands for, 15:52 the "R" stands for Recipe. 15:54 And today, we have a really exciting recipe. 15:57 We're gonna be making something that I tell you, 15:58 that your stomach gonna say hmm, hmm, hmm, delicious. 16:02 We're making something that 16:03 I like to say is a simple recipe, 16:04 but is actually little complex. 16:06 It's a vegan stuffed shells with marinara sauce. 16:10 This is gonna be so good. 16:11 I got my good friend again, Chef Law. 16:13 What's going on, Chef Law? How you doing, Chef? 16:14 How you guys doing out there? 16:15 And so, friends, again, take you pads out, 16:17 take your pencils out, 16:18 we're about to get inside of the kitchen. 16:20 We're about to have some fun. 16:21 So we're making vegan stuffed shells, okay. 16:24 Vegan stuffed shells, so the main ingredient 16:26 to make this is that filling, 16:27 we got to make that ricotta filling, okay. 16:29 A ricotta filling. 16:30 And so we have to have some ingredients 16:31 that gonna accomplish that for us. 16:33 So we have here... 16:34 What's the first ingredient that we have here? 16:35 All right. Let's read off the ingredients. 16:37 Okay, go ahead. Okay, that's right. 16:38 All right. 16:39 We have for the stuffed shells with ricotta filling: 16:53 Now for the filling: 17:11 Oh man, that sound really, really, really interesting. 17:13 It's nice flavors. 17:14 It's a nice flavors, so we got the basil here, 17:17 we got the sweetener on there, 17:18 we're gonna calm that down with a lemon juice, 17:20 because we gonna be making our ricotta filling. 17:21 All right. 17:23 And ricotta filling kinda has, kinda like a not a, 17:25 it has a nice little sour, kind of not too sour. 17:27 Right. 17:28 But it kind of has like a little bite to it. 17:30 You're following where I'm coming from. 17:31 Exactly, so we're gonna achieve that by using our lemon juice, 17:33 and you don't want lemon juice to be too harsh. 17:35 You gotta soften it up with that sweetener. 17:36 Does that make sense? 17:38 Okay, so that's why we got this sugar for. 17:39 Exactly, so go ahead and crumble that up 17:41 if you can, if you don't mind. 17:42 All right, let's crumble this up. 17:43 Once again the best method is with your hands. 17:45 It's the hands, man. 17:46 And again, lot of us are afraid of tofu, we say, 17:48 "Ugh, that tofu again." 17:50 But I tell you, friends, tofu is an amazing bean, 17:52 made from soy bean. 17:54 And we encourage if you can buy the non-GMO soybean, 17:57 that is the best. 17:58 The non-genetically modified soybean. 18:00 And again, that's the one that hasn't been altered, 18:02 you know, and so forth. 18:04 And so, he's crumbling it up, crumbling up just like that. 18:06 Go and make it to hands in there, man, 18:07 you looking all like you don't want to get 18:09 your hands dirty, man. 18:10 Whatever you do, you gotta do it right. 18:11 Oh, come on, you got a little pretty guy over here. 18:13 You know what I am saying. 18:14 So whatever you do, do it right. 18:15 You got to go, you know, I'm saying, 18:17 'cause I messing with you. 18:18 It's always all right to be smooth. 18:19 You can be smooth in the kitchen. 18:21 Go ahead now, brother, go ahead now, brother. 18:22 All right. 18:24 I'm gonna go call your wife, man, 18:25 'cause you're acting up more TV right now. 18:26 That's all right, she'll agree. She know who she married. 18:28 Go on, come on now. What we got here, Chef Law? 18:29 What we got here right above? That's the lemon juice. 18:30 All right, lemon juice, 18:32 so we're gonna have little bite. 18:33 That one's give a little bite that we need. 18:35 Little bite, just like that. Okay. 18:36 We got the sweetener, again, we wanna soften that what, 18:37 that lemon juice that we have. 18:39 That bite we have. 18:40 Not too bitey. Okay. 18:41 So they're gonna neutralize... 18:43 Not too chewy right, come on, man. 18:44 They're gonna neutralize each other out, huh? 18:45 There you go, bro, neutralize it out, okay. 18:47 Okay. 18:48 So we got nutritional yeast flakes, 18:50 which is gonna give it a nice kind of buttery, 18:51 cheesy kind of flavor. 18:52 Cheesy kind of flavor. 18:54 Okay, put that right inside just like that. 18:55 All right. 18:56 Then we have the basil, all right. 18:58 And again, if you want to get nice and gourmet on it, 18:59 you can use fresh basil, chop that up if you wanted to, okay. 19:01 We're gonna add little bit of garlic powder here. 19:02 Okay. All right, garlic powder. 19:03 Garlic powder. 19:05 Then we have lastly here, what is that, 19:06 you know that is, Chef Law? 19:07 This is, what is this? 19:09 Come on now, white little different than the garlic, 19:10 what's the opposite of garlic, you probably gonna say what? 19:11 This is onion powder. 19:13 Onion powder, there you go, okay. 19:14 All right, so go ahead and so we have here, 19:16 this is our filling, 19:17 so we gonna go ahead and use the spoon, 19:18 and go ahead and stir all that up together 19:20 if you can. 19:21 All right, let's mix this up together. 19:22 All right, we're gonna mix it all up. 19:24 Let's mix it up good. 19:25 All right, mix that all up, just really nice. 19:27 Mix it up nice and good. 19:28 So this is gonna be the filling, 19:29 so he is mixing that up. 19:31 And is it smelling good, Chef Law? 19:32 Smelling good. Come on now, that's it. 19:33 You got a nice little Italiano smell. 19:35 Italiano, come on now. 19:36 Now, y'all didn't know that I spoke Italian. 19:37 Come on. Andale, andale! 19:39 That's Spanish, man. No, come on, man. 19:40 Mamma mia. There you go. 19:42 All right, all right, all right. 19:43 So what we have here, we have some stuffed shells, 19:44 I already actually boiled the stuffed shells, okay, 19:46 so it's already ready to go. 19:47 So right now, we're gonna go ahead 19:48 and get the pasta right outside of the water. 19:50 I'm gonna grab this little tong here, 19:51 so go ahead and move that, move the ricotta filling 19:53 if you can, Chef Law. 19:55 All right, I'm moving it there. Well, go ahead and these out. 19:57 So go ahead and grab this. Oh, there is little water. 19:59 It might be little water inside of that, 20:00 so we gotta make sure that 20:02 there is no water inside of there. 20:03 Okay. All right. 20:04 Just gonna drop it just like that. 20:06 All right, so we're looking real good, looking really good. 20:09 All right, so go ahead and start filling those up 20:11 if you can. 20:12 Go ahead and start putting 20:14 the ricotta filling inside of it. 20:15 I like to fill it up really, really nice. 20:16 Now you don't want to eat that away, right, 20:18 you don't want to eat too much, right. 20:19 You don't want to eat too much, 20:21 your stomach can't take all of that. 20:22 You don't want to fill up your stomach too much, friends, 20:24 but this is gonna be real delicious. 20:25 Really delicious. All right. Okay, just like that. 20:27 Oh, man, I dropped one of those. 20:29 Stuffed just like that. Just like that, okay. 20:31 So I'm gonna help you out if I can. 20:33 I got a spoon over here? A spoon right there. 20:35 I got a spoon, where is it at? Got a spoon over there? 20:38 Yeah, some right here. Okay, appreciate it. 20:40 Thank you, thank you. 20:41 All right, so I'm gonna go ahead and help you out. 20:43 And so, friends, it's really easy, 20:44 you just fill these shells up just like this. 20:46 It's not hard to do. 20:47 Sometimes you might make a little mess, 20:49 but just pick it up. 20:50 It's not hard. 20:52 Little fine detailed work here, 20:54 delicate, delicate, nice and delicate. 20:56 All right. 20:57 Take your time. Take your time, exactly. 20:59 All right, so you fill them up just like that. 21:02 And we don't have time to do all of these, 21:03 but this tray that I have in front of me 21:05 that we're gonna be using, 21:06 probably can get about maybe 12-15 of these. 21:09 And again, you just fill them up nice, 21:11 just like that. 21:12 So we're gonna start with those, 21:14 if you can, Chef Law. 21:15 We're gonna move this out the way if we can. 21:16 All right. All right. 21:18 Gonna need a few of these items here, 21:20 so we have here, we have our pot here, 21:22 what I'm gonna do, 21:23 spray this down, just like that. 21:25 Sorry, sprayed on you. 21:27 Spray that on them, not me, spray the pot. 21:28 All right. 21:29 So we're gonna go ahead and put a little sauce in here. 21:31 All right. A little sauce, like that. 21:34 Is that the marinara sauce? Exactly, right. 21:35 Okay. 21:36 All right, so go ahead and put on this like that. 21:38 Okay. 21:39 We're gonna go ahead now and put these on top, 21:41 go and grab those for me, if you don't mind. 21:42 I mean, if I have more of these, it'd be more full, 21:43 go ahead and put that on that if you can, all right. 21:45 So now I'm gonna go ahead 21:47 and layer some of the marinara on it just like that. 21:49 Um, beautiful. Just like that. 21:51 Really easy to do. All right. 21:52 All right, just like that, 21:54 we're gonna put some of this cheese on here. 21:56 All right. 21:58 Oh, that looks really nice. Just like that. 22:01 All right, that's what I'm talking about. 22:03 All right, just like that, friends. 22:04 And we have some of this cheese right here, 22:06 sprinkle that on it just like that. 22:08 This is some sliced vegan cheese. 22:10 It will melt right on there just like that. 22:12 There's different brands you can get from the store, 22:13 but just go and get some nice vegan sliced cheese. 22:16 And, friends, it's real easy to do. 22:18 Like I'm saying, it's just like that, 22:19 you'll put that inside of the oven 22:20 for probably about 30 minutes, bake it on 400, 22:24 it's really easy to do, and it's very, very delicious. 22:27 So again, we got some vegan stuffed shells. 22:29 Does it look pretty good, Chef Law? 22:30 It looks good, I'm gonna take this and bake it. 22:32 All right, there you go, exactly. 22:33 So, friends, this is not hard to do, 22:34 just put it right in the oven, and just eat that good, 22:37 delicious gourmet food. 22:44 Well, we've come down to the close of day number 15, 22:47 and now we are about to put 22:48 a little bow tie to wrap this up. 22:50 But I'll tell you, friends, we have to finish up here, 22:52 and we come down to the "K" of the FORK system. 22:56 You know what the "K" stands for? 22:57 The "K" stands for Knowledge. 23:00 Remember again, as I shared earlier long ago in the show, 23:03 is that listen, it says that, 23:05 my people are destroyed for a lack of what? 23:08 A lack of knowledge. 23:10 So God wants to give us the information that we need. 23:13 God wants us to learn more about Him. 23:15 God wants us to learn 23:17 so that we cannot only just learn for ourselves, 23:20 but most importantly, share with others. 23:22 So Chef Law, what's going on, Chef Law? 23:24 How you doing, Chef? How you guys doing out there? 23:26 So we come to this last part of the program here. 23:29 So what are we talking about now? 23:31 What are we about to do again? 23:32 Man, we're about to have some questions. 23:34 That's right. 23:35 We're about to have some answers. 23:36 We're gonna get some knowledge. Come on, let's do it. 23:38 Let's go to question number one. 23:39 Oh, yes, sir. 23:41 First question is: 23:42 What is God's number one way to renew our strength? 23:44 Is it A, The Bible. Is it B, Food. 23:47 Or is it C, Our Health. 23:50 What do you think we gonna point at. 23:52 That's an interesting question. Is it. 23:54 There is a scripture that comes to mind, 23:56 I think it brings some clarity to this. 23:57 Okay, let me hear it. 23:59 We didn't talk about it as much early as we could have, 24:01 but let me go and make it plain here. 24:03 The Bible says this, 24:04 "Man shall not live by bread alone, 24:07 but by every word that proceeds out of the mouth of God." 24:12 So what do you think the answer is on this one, Chef Law? 24:14 So the answer would be A, The Bible. 24:17 That's right. That's right. 24:18 Because your health is in there, 24:20 your food is in there, 24:21 but it's actually the Word of God 24:23 that gives you the strength that makes it... 24:26 That's right. 24:27 If make it capable for you to have a life. 24:29 That's it, exactly right, exactly right. 24:30 So go ahead, what's question two, Chef Law? 24:32 All right, let's go to question number two. 24:33 The key to meal planning is having a plan. 24:37 True or false? 24:39 That's an interesting, interesting question, 24:41 so the key to meal planning is having a plan. 24:43 Having a plan. 24:45 And I guess when you think about meal planning, 24:46 sometimes we just think about, 24:47 "Hey, I'm just gonna wake up in the morning, 24:49 I'm gonna just put this in this, 24:51 you know, so sometimes 24:52 there is not really sometimes a what?" 24:53 A plan. A plan to do it. 24:55 And so we have found that as we have a plan in place, 24:58 as we have a aim, a direct aim, a definite aim, 25:01 we find that we can get things what, accomplished. 25:04 We can stick on the program that we set. 25:07 And so we've been learning all about that in these 28 days 25:09 about, you can say, recipes and different ways of eating, 25:13 so, friends, again, the answer to this is really simple. 25:15 It is true. 25:17 It is important that you have a plan 25:20 in all that we are learning, because if you have a plan, 25:22 more than likely you will be willing 25:25 or be able to stick with it, 25:27 because you have a purpose in it as well. 25:28 Amen. 25:30 So what's question number three, Chef Law? 25:31 All right, question number three: 25:32 Breakfast beans give a good source of what? 25:37 Now you have three choices. 25:38 A, Carbs. 25:40 B, Proteins or C, Antioxidants. 25:44 Interesting. 25:46 You got carbs. Carbs. 25:47 You got protein. Protein. 25:49 And we got that last one was what, antioxidants. 25:51 So now you know, I like to say this, 25:54 you know, as a vegetarian, 25:57 or even now living a life of being even a vegan, 26:00 lot of times we talk about how am I gonna get that 26:02 what ingredient, or what, not ingredient but that, 26:05 what I should say mineral or full source for our body. 26:10 What is that full source that we think about? 26:12 The big question on the billboard is protein. 26:14 Protein, exactly. How am I gonna get my protein? 26:15 Where is it gonna come from, am I getting enough? 26:17 Exactly, exactly. Guess what. 26:19 And we find, friends, that 30% of our, 26:21 30% of beans, I should say, 26:23 is actually believe it or not protein. 26:25 30% of beans are actually protein. 26:28 So again, the beans give us 26:30 what, Law, what does it give us? 26:31 They give us protein. 26:33 And a great thing I want you all to recognize, friends, 26:35 is that the beans not only have proteins 26:38 but it doesn't have the cholesterol, 26:39 it doesn't have the saturated fat, 26:41 and it also, believe it or not, it also has fiber. 26:44 So it helps with that what? The digestion. 26:46 The digestion. Exactly. 26:48 So it's a type of protein 26:49 but it's a healthier type of protein, 26:51 easily digestible type of protein. 26:53 Exactly, exactly so, friends, again, 26:55 we've been learning all of these concepts, 26:57 learning all of these different ways of eating. 26:58 We've been going through the FORK, the Faith, 27:00 the "O" for the Organization, the "R" for the Recipes, 27:06 and now we are at the "K." 27:07 But again, this system is powerful, 27:09 because again, if you stick with it, 27:10 I guarantee you, 27:12 you're gonna be learning lessons 27:13 that's gonna last for how long, Chef Law? 27:14 It's gonna last you for a lifetime. 27:16 And, friends, we want to, in this life, 27:19 we want to have a life as Jesus says, 27:21 life that's gonna be not only just okay, 27:23 but we wanted to be as He says, more abundant. 27:25 Yes. 27:27 So God wants to give us the best. 27:28 He wants us to have a quality of life as they say. 27:31 And so, friends, stick with us, 27:33 come back tomorrow for challenge day 16, 27:35 and I guarantee you, 27:36 you will see and learn some more powerful things. 27:39 But my name is Chef Law. No, it's not. 27:41 My name is Chef Law. Ain't that crazy? 27:45 You know sometime we get so excited, we forget our name. 27:48 My name is Chef Chew. And my name is Chef Law. 27:51 And as we always say, 27:52 "Gonna give you something to chew on." |
Revised 2017-05-04