Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000023
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00:30 Hey, friends,
00:31 my name is Chef Chew and as I always say, 00:34 "Gonna give you something to chew on." 00:37 Well, friends, we've come to challenge day number 23. 00:39 That's right, challenge day number 23. 00:42 And I tell you, I tell you, 00:43 you should be feeling good right now, 00:45 you should be looking good right now 00:46 and all of that good stuff. 00:48 You know, I got me good friend Chef Law. 00:49 What's happening, Chef Law? What's up, Chef? 00:50 How're do you doing people out there? 00:52 Well, today, man, 00:53 we got something special to make. 00:54 Okay, what we got? 00:56 Well, today, friends, 00:57 we're gonna be making a delicious, 00:59 delicious wholesome rice pudding. 01:00 That's right, a wholesome rice pudding. 01:02 That's right, it's easy to do. 01:03 It can be done in minutes 01:04 and you know how we've shared with y'all before. 01:06 How you can take your grains, right? 01:07 And again you can have a rice cooker, right? 01:08 Right. 01:10 So imagine, we've had a rice cooker, 01:11 we've had our grains 01:13 and we put in the rice cooker and then boom, 01:14 it's already done. 01:15 Now we're going to make a healthy rice pudding. 01:17 Rice pudding. 01:18 That's right. All right, let's do it. 01:19 Come on now, go ahead, go ahead and what's the ingredients 01:21 that we are looking at today? 01:22 All right, let's find out what we're using today. 01:41 Now I'll tell you, brother, flavor... 01:43 Yes. 01:45 I don't know about you but I like some flavor. 01:47 It's got to have some flavors. You know what I'm saying. 01:48 You got to have flavor in life. 01:50 You know, sometimes in life, life can be so stale. 01:53 You know, you have stale bread. 01:54 You know, you want some bread that's fresh... 01:56 Yes. 01:57 And flavorful, now you know what I'm taking about, right? 01:58 So we've got some flavors today that we're talking about. 02:00 We have some vanilla, some maple. 02:02 We also got some coriander, 02:04 which is coriander is actually 02:05 really awesome because it's good, 02:07 it's kind of like another concept for cinnamon. 02:08 Okay. 02:10 Two different flavors, 02:11 we're going to add a different flavor. 02:12 You can use the coriander as well. 02:14 Then we're also going to be making 02:15 a delicious lemon zest. 02:16 All right, lemon zest. All right, lemon zest. 02:18 So what we got, we're gonna start with our rice 02:19 and we got some wholesome brown rice. 02:21 We're going to put this 02:22 into our pan here so imagine again, 02:24 it came out of our rice cooker. 02:25 We're gonna go ahead and put about three cups 02:26 of brown rice right inside of our pan here. 02:28 Okay. 02:30 And again, it's already, pretty much already cooked. 02:31 So it's really not really cooking it right now. 02:33 Really what we're doing, 02:34 we simply is adding a flavor to, 02:36 that make sense? 02:37 That makes sense. All right. 02:38 So what I have here next? 02:40 We've got some milk, 02:41 we're gonna get the milk inside of here. 02:42 All right, that's what I'm talking about, 02:44 that's what I'm talking about. 02:45 So what you're doing right here 02:46 is that we now want to go ahead and just add that, 02:48 got this going and mix this all together. 02:49 Okay. 02:51 Putting on low, it doesn't have to be high. 02:52 All right. If it's on too high, 02:53 it's gonna probably burn the bottom. 02:55 Okay. 02:56 So always trying to do is get it moist, 02:57 okay, get it nice and moist, all right. 02:59 Add little oil, oil adds a little fat, 03:00 so you can use butter as well friends out there. 03:02 You can use butter too, huh. 03:03 Exactly. Okay. 03:05 You know, but again, you don't have to use the oil, 03:06 you don't have to use the butter, 03:07 this is kind, I like to do that, 03:09 it give me a extra little possess of flavors, 03:10 is that okay? 03:11 Good fat. 03:13 Now so, friends, we want you to know that again, 03:14 breakfast is something 03:15 you can do quick in the morning, 03:17 it doesn't have to be complicated, 03:18 it can be done in seconds. 03:20 They can now well, seconds is kind of fast. 03:21 Seconds is super fast. Man, it can be done in seconds. 03:22 If you're eating some cereal. 03:24 There you go, come on now, brother. 03:25 But this can be done in minutes. 03:26 Maybe about three or four minutes, 03:28 maybe five minutes, 03:29 you can probably make this meal. 03:31 So we're gonna go ahead 03:32 and add a few extra things in here. 03:33 All right. 03:35 So this is heating up right now. 03:36 Go ahead and give me one of those flavor, 03:37 we got vanilla and maple flavoring. 03:39 All right, this is the maple. Okay, oh, yes, sir. 03:40 Little maple right there. Okay. 03:41 That's what I'm talking about. Vanilla. 03:43 All right, I'm turning up a little bit, 03:44 put the vanilla inside of it here. 03:46 All right, so all the flavors are coming inside here, 03:47 friends, really easy to do, it's nothing complex, 03:49 all we're doing is just getting this, 03:50 again, flavor it up nice and good. 03:52 Okay. So we got some coriander here. 03:54 Put some of that inside of it just like that. 03:56 Delicious. Oh, come on now. 03:57 And that's going to give a nice little browner color to it. 04:01 Little brown color. 04:02 Come on now, brother... 04:03 It's nice good smell. Come on now. 04:05 Got that baking smell. Baking? 04:06 Like when you're baking the bacon. 04:08 Oh, I like baking. 04:09 Come on now, oh, bacon, not baking, 04:11 I got you all right, all right... 04:12 You must want some bacon. 04:14 Yeah, man, you know, I'm saying, 04:15 I ain't like some good bacon, brother, 04:17 but you know so, we're vegans, man, so... 04:18 Okay. 04:19 You know... 04:21 So the bacon got to get left out. 04:22 No, absolutely not. 04:23 Now you don't realize in a few days from now, 04:25 we're gonna be making a delicious BLT, my brother. 04:27 Oh, you're gonna make a BLT? We're gonna make the vegan. 04:28 Come on now, you don't know what the BLT is? 04:29 Okay. 04:31 The vegan BL, the bacon, 04:32 the not so bacon lettuce and tomato sandwich. 04:34 So don't exit out, the bacon's still on the menu. 04:36 That's it, brother, it's still on the menu. 04:37 Don't throw the pig out of the blanket, right? 04:41 Don't throw them out of the blanket, man. 04:42 No, don't throw, don't throw the pig. 04:43 Keep them in the blanket, brother. 04:45 Don't throw the pig. You can drown the pig though. 04:46 Oh, no, don't drown the pig, man. 04:48 Miss Piggy gonna be upset at you, brother. 04:50 All right, let's keep on rolling. 04:52 All right, so we're gonna do right now, 04:53 we've got our nice flavored rice pudding right here, okay. 04:56 The longer it cooks, it's gonna, 04:58 the starch is gonna come out of it too. 04:59 So if you want it more creamy, 05:00 you can add a little bit more milk, 05:02 you can let it sit a little longer 05:03 and that's going to kind of bring out 05:05 that nice pudding affect if you want that as well. 05:07 But if you don't have time in the morning, 05:08 go ahead and get it in here, all right. 05:10 Now what we're gonna do, 05:12 we're gonna go ahead and right now, 05:14 go ahead and add a little bit of the lemon inside of it 05:15 if you can, if you don't mind? 05:16 Breakfast rice. 05:18 That's right, little lemon in that. 05:19 We're gonna put that inside, 05:21 I wanted to go all the way through. 05:22 Now lemon zest, again, this has given a nice lemon... 05:24 that's right, the lemon what? 05:26 That's right, that's what I'm talking about, 05:27 that's good, that's good, not too much now. 05:28 Okay. 05:30 Little lemon zest right inside of there, all right. 05:32 Now we're gonna do just like that. 05:33 Okay. 05:35 And we're gonna chop this off, 05:36 go and clean that up a little bit. 05:38 So go ahead and clean it up just a little bit. 05:40 You gonna go ahead and top this off, friends. 05:42 What we're gonna do, we're gonna top this off, 05:44 and we got some good old fashioned 05:46 healthy hearty trail mix, 05:48 has a little bit of the Brazil nuts, 05:50 some dates, some pecans, and some sesame seeds. 05:53 All right. 05:54 All that's inside of here, friends, 05:56 we're gonna top that right on top 05:57 just like that, come on, come on. 05:59 Maybe some raisins on that right there, 06:00 little papaya... 06:02 That's good. That's what I'm talking about. 06:03 So again, easy to do, 06:04 can be made and literally made in minutes, 06:06 it's very tasty, 06:08 you got some coconut inside of here, 06:09 this is what I'm talking about, this is how easy it is 06:12 to make healthy vegan food, friends. 06:14 You don't understand that I'm about to eat this up. 06:16 And this how easy it is... 06:17 Come on, Chef Law. To take a bite of this food. 06:19 Go ahead now, brother. Go ahead and get a bit of that. 06:20 I'm gonna take a bite of this thing. 06:22 Oh, let me get some of that, man. 06:23 Come on, let's go and bite. 06:27 I'll tell you, friends, this is some kind of good. 06:36 Well, friends, we're going right 06:37 to the next section and we've come to the "F". 06:40 And the "F" stands for Faith. 06:43 And you know in the Bible, 06:45 in the Book of Hebrews it talks about 06:46 those mighty men of faith. 06:48 And one of those mighty men was a name, 06:51 a man by the name of Joshua. 06:53 And God gave Joshua a promise, 06:55 and he told Joshua to be of good courage. 06:59 For I will be with thee, 07:00 be with thee to whatever you go through. 07:03 And today, friends, 07:04 we're gonna learn how we can, what? 07:06 Be of good courage because God is the one who is in control. 07:10 And you know, I have a good friend 07:11 with me again, 07:13 Chef Law who's going to help us to understand this. 07:14 We're gonna unpack this together, 07:15 what's going on, Chef Law? 07:17 How're you doing, Chef, once again? 07:18 Feeling good, brother. 07:20 How're you guys doing out there? 07:21 So what are we talking about, man? 07:22 We're talking about being of good courage 07:24 for a particular reason. 07:25 Amen. 07:26 So God has a special 07:28 and He has a particular commandment. 07:29 That's right, commandment, come on now. 07:30 This is the commandment He is about to give us. 07:32 Come on now. That's right. 07:33 It's a law, right? 07:35 So let's look at this thing what we can find out. 07:36 It's a law. 07:37 Go on that, buddy. That's right. 07:39 So Chef Law about to give you all God's law. 07:40 That it, amen, I like that, I like that. 07:41 So it's a particular commandment. 07:43 Come on now. 07:44 And this commandment says, 07:45 Joshua 1:9, "Have not I commended thee? 07:47 Be strong and of good courage, 07:48 be not afraid, 07:50 neither be thou dismayed for the Lord 07:51 thy God is with thee whithersoever thou goest." 07:55 That's music to the souls' ears. 07:56 Music to your ears. 07:58 Come on, what are we talking about, brother? 07:59 Now we're talking about now, we're talking about fears. 08:02 There's a lot of reasons people don't do things in life. 08:04 Some might be money, 08:06 some might be motivation, some people say, 08:08 you know, they might even be lazy 08:09 and say they don't do it 08:11 but one of the primary reasons we don't do things, 08:13 try new things, 08:15 or even accomplish things in our life 08:16 is because of fear. 08:18 Fear paralyzes us. 08:19 Fear constrains us. Constrains us. 08:21 What happened in the Garden of Eden 08:23 when this world was created, 08:24 when Adam and Eve first fell into sin, 08:26 one of the first emotions that the Bible expresses 08:30 is that they were afraid, they had a fear. 08:32 Come on now. 08:33 And they were afraid of the wrong thing. 08:35 Come on. 08:36 They were afraid of God, and so we have a fear of God. 08:40 A fear of, if God is so good, why is everything so bad or... 08:44 And so, we have a fear of coming to God 08:46 and God wants us to destroy this fear 08:48 by letting us know that He's with us. 08:51 I like that, I like that. 08:52 And that is encouraging for us because a lot of times, 08:55 friends, image of God, or sometimes 08:58 we look at God's nature of being this God. 09:00 Some people like to say Godzilla. 09:02 You know, God is, 09:03 God is going to zap us if we don't do things right. 09:06 If we don't do what He says at times we are fearful, 09:09 and sometimes as a result of having 09:11 that wrong understanding of who God is, 09:13 we don't do what He says and we find that God wants us 09:15 to know that the things that He's asked us to do 09:18 is for life, is for life and it's for our benefit, 09:21 so there's no reason to be afraid. 09:23 So, friends, remember, as you take upon these lessons, 09:26 these laws of health, 09:28 remember it's for God has given it to us 09:30 for our benefit. 09:31 What else do we have, Chef Law? 09:32 We need to understand a principle 09:34 that God wants us to conquer our fears. 09:38 He will help us conquer these fears 09:40 by giving us strength and courage. 09:42 But there's a way we get strength and courage, 09:44 only one way. 09:45 Come on now, how do we do that? 09:46 The Bible said He's with us, whethersoever he goeth. 09:50 See last show we talked about Jesus coming to cleans us 09:51 from our sin. 09:52 Come on now, exactly. 09:54 But the Bible didn't end there, 09:55 it says Jesus shall be called Emmanuel 09:58 which means God with us. 09:59 With us, amen. 10:01 God wants you to know that there's never been a time 10:03 in your life where you have been alone. 10:05 There's never been a time in your life 10:06 you have been through anything by yourself. 10:08 There's never been a time 10:10 where somebody has done anything bad to you 10:12 and God has not felt sympathy and empathy with that cause. 10:15 God has been with you 10:16 and He wants to be with you even deeper 10:18 than you can even know and you could ever imagine. 10:20 Come on now. 10:21 Man, that's, I tell you, friends, 10:23 that is the good news, the gospel. 10:25 The gospel. 10:27 We have a God that is intimate, who's personal, 10:29 who understands what we go through 10:31 at the most intimate level. 10:33 I know it's been so many days, we've been almost three weeks, 10:36 a little bit over three weeks into this program. 10:38 A little bit of three weeks of learning these things 10:41 and sometimes we may have made mistakes, 10:43 or we might not have been able to keep on the plan 10:46 or whatever it might have been but we know something, 10:48 even though if we made a fall, 10:51 even though we might have not stuck with it, 10:53 the way that we might have wanted to, 10:54 God is still there 10:56 and God is telling you today to get back, 10:58 get up and go with it because He is with us, 11:01 there's no reason to be afraid. 11:02 And, Chef Law, I want to say this too 11:04 is that when we understand that God is with us, 11:07 we find ourselves starting to understand 11:09 that we have power now. 11:10 We've got more power than we had before. 11:12 Exactly. That's right. 11:13 And so we find ourselves as we understand His power, 11:14 we found ourselves being able to do the things 11:17 that He's asking us to do. 11:18 We find that courage and strength to do things. 11:20 Come on. 11:21 We find this new power rising up 11:23 and then coming from above 11:25 and we say, "Wow, I can do this. 11:26 It wasn't that hard." 11:27 Exactly, it wasn't that hard. It wasn't that hard. 11:29 And so, friends, we want you to know that, listen, 11:30 put your trust in God. 11:31 Whatever fear you might have, He is able to do exceeding, 11:35 abundantly above what you can ask of think. 11:44 Well, friends, we've come to the "O" in the FORK system. 11:47 And the "O" stands for Organization. 11:50 Well, today we're talking about 11:51 something that's really important. 11:53 We're talking about personal organization. 11:54 And there's some things we want to help you to understand 11:56 that is really important. 11:57 And I have my good friend here Chef Law. 11:59 What's happening, Chef Law? How're you doing, Chef? 12:00 How're you guys doing out there? 12:02 Well, Chef Law, we're talking today 12:03 about three things 12:04 that we have to take account of. 12:06 Okay. Three things. 12:07 Three things. 12:09 That we've got to take account of, friends. 12:10 And we want you all to understand 12:12 what these three things are. 12:13 All right, now. 12:14 So like I said, we want to say today, 12:16 we want you to reduce, reduce, reduce. 12:17 Those three Rs... All right. 12:18 The reduce, reduce, reduce. 12:20 Let me tell you a quick little story. 12:21 When I was a little kid, I remember when I was a kid, 12:22 my parents had, was having some financial times, right? 12:26 Okay. 12:27 And a lot of times you have tough financial times. 12:29 If you go to public schools 12:30 you end up having to get free lunch, right? 12:32 Yeah, yeah. 12:33 So my parents wasn't, it didn't go into the hole that bad, 12:36 but I had to get reduced lunch. 12:38 Got to get reduce lunch. It was called reduced lunch. 12:39 Okay. 12:41 And I told the lady and she said, 12:42 "You're gonna be on..." 12:44 And at first I was paying full price. 12:45 So you can imagine me coming in line, 12:46 and the lady said, "No, 12:48 today you're gonna be paying reduce." 12:49 And I've got tired of paying reduced lunch. 12:51 I was tired of and I said, "Reduce, reduce, reduce." 12:55 I was upset. Upset of paying a lower price. 12:57 Upset of paying a lower price, 12:58 I don't know what was wrong with me, man. 13:00 So today we're talking about lowering something. 13:01 We're talking about something that we shouldn't do in excess. 13:03 We're talking about the oil, talking about the salt, 13:07 and talking about the what, Law? 13:08 That's the sugar. The sugar. 13:09 So these three things are things 13:11 that Americans, we love. 13:12 But guess what? 13:14 It's not bad ingredients, is bad when it's done, 13:15 guess how, friends? 13:17 Too much excess. Too much. 13:18 Too much of it. Too much excess. 13:20 And so a lot of times we use way too much oil. 13:21 Way too much. Come on now. 13:22 Way too much. 13:24 When I think, I'm gonna eat Mr. Potato, 13:25 you know Mr. Potato, right? 13:27 I know Mr. Potato. 13:28 We put a lot of fat on Mr. Potato, don't we? 13:29 We put a lot of fat on Mr. Potato. 13:31 Put all that oil on him, we put that... 13:32 Especially, if he goes into French fries. 13:33 You got the added cheese on top 13:35 and all that oil inside of that cheese, 13:36 all that oil, all is inside of that Mr. Potato. 13:37 The sour cream, it has the oil in it, all that fat. 13:39 Taste good. It's good, all right. 13:41 Sounds good. Not too much though. 13:42 You understand where I'm coming from, friends? 13:43 But it's not good for you. 13:45 So what kind of things does too much fat do to our bodies? 13:47 And so too much fat, I mean 13:48 it even helps us gain extra weight... 13:51 So this can make overweight, what else? 13:52 Overweight, clog arteries. Clog arteries, exactly. 13:54 So again, heart disease, 13:56 number one thing that too much fat can do for us. 13:59 Here we have the salt. 14:00 Now salt obviously, friends, is good. 14:02 We need salt. We need it. 14:03 But salt in excess can lead to things 14:04 such as what, Chef Law? 14:06 The salt in excess can lead to things 14:07 such as hypertension. 14:09 Exactly, hypertension. And it'll be bad for you. 14:10 And, friends, remember the salt helps to retain water 14:13 in your blood. 14:14 And so when there's too much volume of water, 14:16 and then you've got the fat working on the other side 14:18 and the fact causes all that plaque 14:20 to build up in your arteries, 14:21 you got so much volume of blood with the water in the blood 14:25 in those small little canal with that plaque building up, 14:28 what happens? 14:29 The pressure, guess what? 14:31 Builds up. Builds. 14:32 Come on now, so we've got some problems. 14:33 So then we have lastly, the sugar here, friends. 14:35 That's some good sugar too. 14:37 The sugar, we gotta have some sweetness, right? 14:38 We need some sweet, right? We gotta have sweetness. 14:39 But sweetness, too much sugar, what does it turn into? 14:42 Too much sugar can turn into diabetes. 14:43 Exactly. 14:45 And it can also make you more sluggish. 14:46 Exactly. 14:48 Tricks your brain into thinking 14:49 you have a lot of carbohydrates, 14:50 it's when you just have this sugar, 14:52 the body sends out insulin 14:53 and then it actually takes more glucose 14:55 from your body, making you sluggish. 14:58 There you go, exactly. 14:59 And that's why some of those people 15:00 have to have a soda at lunch, soda at breakfast... 15:03 Come on now. 15:04 And then a soda again when they get off the work, 15:06 'cause they're going up and down. 15:07 Then their snacks and all the other stuff, so, 15:09 oh, I ain't go say that about no more, but friends, 15:13 on our last day, we've got a special treat for you. 15:15 The last of 28 day challenge, we're going to have a healthy, 15:17 a healthy ice cream. 15:20 Ice cream bonanza. Ah, it's gonna be good. 15:21 It's gonna be good. 15:23 So, friends, again, we don't want to eat in access, 15:24 that's the only thing we're saying today, 15:26 we don't want to say you can't have any oil, 15:27 we don't want to say you can't have any salt. 15:28 We don't want to say you can't have any sugar. 15:30 All we're saying is that, 15:31 we're saying let's practice temperance. 15:33 That's right. God has given us our bodies. 15:35 He's given us these temples 15:36 and he wants us to take care of these bodies. 15:38 So, friends, remember, reduce, reduce, reduce. 15:47 Hey, friends, we've come down 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's recipe, friends, 15:55 is gonna make my name sound so good. 15:57 Chef Chew, we're making a delicious Asian, 16:00 that's right, an Asian orange chicken stir fry. 16:02 And Chef Law is with me again, Chef Law. 16:04 What's going on, Chef Law? How're you doing, Chef? 16:05 How're you guys doing out there? 16:07 Many times, me and you Chef Law, 16:08 we spend many times going 16:09 to the nice Asian, Chinese restaurant, man. 16:11 Yeah, right around my neighborhood. 16:12 Exactly, exactly. 16:14 And a lot of times, you know, 16:15 it's hard to get a good Asian meal at times, isn't it? 16:17 Yeah, really. 16:19 You know, but in California 16:20 we kinda got a good luxury out there, don't we? 16:21 We got luxury, we can get Asian meal anytime we want. 16:23 Anytime. 16:24 And they always have the vegan food. 16:25 Yes, they do. Delicious. 16:27 But sometimes you don't have access to these things, 16:28 and you can also make it right at home. 16:31 And so today, friends, 16:32 we're gonna show you how to make 16:33 a delicious, delicious, when I say delicious, 16:35 it's going to be to chewy. 16:37 Come on, y'all, it's gonna be 16:38 delicious orange chicken stir fry. 16:40 So what's the ingredients, Chef Law? 16:41 For the Asian sauce, you're gonna need: 17:02 Now for the orange chicken we have: 17:25 That sounds some kind of good, my brother. 17:27 Some kind of good. 17:28 So what we're gonna do right here, 17:30 we're gonna go ahead and make our base Asian sauce, okay. 17:31 All right. 17:32 And we have a few ingredients, we're gonna put in, 17:34 we have our chicken broth, okay. 17:35 So I'm gonna go ahead and put this inside of here. 17:37 Oh, come on, that's what I'm talking about. 17:39 I love it, nice, hot pan, ready to go. 17:41 So what we're gonna do, 17:42 go and slice those onions up if you can, Chef Law? 17:44 All right. Go and slice the onions up. 17:46 And we also have... Diced or sliced? 17:47 Go ahead and dice them up if you can, please? 17:49 I've got some Bragg's 17:50 we're putting this inside of here. 17:51 All right, I got some sugar I'm gonna add in here, okay. 17:53 Okay. 17:55 Some nice healthy, again, in moderation, right? 17:58 Little moderation, gonna add sugar. 17:59 All right. So you add sugar into it, huh? 18:02 Exactly. Okay. 18:03 Sugar as well 'cause what happens 18:05 is that we want to make it nice and sweet. 18:06 So it won't be too acidic if that make sense, okay. 18:08 Yeah, okay. 18:09 All right, what we're going to do also, 18:10 I'm gonna go ahead 18:12 and turn this pan on right here. 18:16 Turn that pan on right here. 18:18 There we go. There we go, got that going. 18:20 So we're gonna go ahead. 18:21 On this side, we're gonna add our onions, our garlic. 18:24 Oh, yes, onions and the garlic. All right, onions and garlic. 18:25 That's my favorite. 18:27 And we also have some ginger as well, okay. 18:28 Okay. 18:30 All right, so I'm gonna get that on, 18:31 throw some onions down here. 18:33 Let me help you out. 18:34 Go ahead, thank you, help me out. 18:35 Oh, yeah. 18:37 Little bit of garlic on here. Yes. 18:38 All right, this is gonna be the base flavors, friends, 18:40 we'll be gonna get going here. 18:42 So we're gonna let that saute just a little bit here. 18:44 Let that saute but just a little bit. 18:47 We'll turn this up, feel a little bit of heat here. 18:50 Make sure this one is on really good. 18:54 All right, now we're looking really good. 18:55 So again, if you know anything about Asian food, friends, 18:57 it's all about the sauce. 18:59 The sauce has to be delicious 19:00 and we want to make sure the sauce 19:01 is coming along really well. 19:03 Get that sauteing and what we're gonna do, 19:04 let it saute for about maybe about a minute and half. 19:07 And we're gonna toss it right inside here 19:08 for the base flavor. 19:09 Okay. Toss right inside. 19:11 That will soak some of that flavor, okay. 19:12 Soak some of that flavor, exactly. 19:14 All right. All right. 19:15 So what I'm gonna do now? Throw this in here. 19:16 Now we can go ahead and bring over 19:18 rest of those ingredients, leave the linguini. 19:19 Leave the linguini. Okay. 19:20 All right, we're gonna go ahead and get the chicken right here. 19:23 All right, we got, right here we got some or the chicken 19:26 and the Asian medley right here. 19:28 Throw little cayenne inside of it as well. 19:32 Look cayenne, 19:33 that's brought them nice and good. 19:34 Good spice. That's what I'm talking about. 19:36 Yes, indeed. 19:37 Oh, yeah, little oil on that, little oil on here. 19:39 Well, right now, Chef Law, 19:40 we got to put the cornstarch right inside of it. 19:42 You know how I like this, 19:43 we're gonna need a little bowl if we can, 19:44 we got a little bowl here. Right here. 19:46 All right, so we're going to put little cornstarch here, 19:47 little water, you got a fork for us? 19:49 That's here. Okay. 19:52 Actually, I can just use it, Chef Law. 19:53 Okay. We're gonna use it right here. 19:54 So, friends, you want to make sure 19:56 the water is cold 19:57 and you want to mix it right on up, just like that. 19:58 Don't do it too hard, it might spill out. 20:00 And we're gonna say, just like that, right? 20:02 Yeah, just like that. All right now. 20:03 All right, pour it in there. 20:05 Now watch what happens right here, 20:06 this is gonna be a little, 20:07 just like that, friends, come on now, you know, 20:09 what I'm talking about, right? 20:10 I'm gonna keep on stirring it, right? 20:11 I'm gonna keep on stirring, 20:13 can you stir for me, Chef Law, please? 20:14 And that's, it's right on up now, come on, y'all, 20:17 that's looking good. 20:19 Put little barbeque sauce right here on this. 20:20 Oh, this is going to be good. 20:22 Come on, y'all. Come on. 20:23 That's what I'm talking about. 20:25 Now, Chef Law, we're gonna have to do... 20:28 Come on now. 20:29 Come on now, y'all, looking really good. 20:30 Saute little bit now. 20:32 So bring this over here, Chef Law, 20:33 go ahead and get the linguini on the plate 20:34 if you don't mind for me? 20:36 Little bit of that Asian sauce on top of that right there, 20:38 friends, looking good. 20:39 Okay. Come on, come on. 20:41 Little linguini on a plate, that's what I'm talking about. 20:45 Come on, y'all. 20:46 I'm gonna get these round right here. 20:47 How're we looking, Chef Law? 20:49 I tell you over here, it's looking really good to me, 20:51 I don't know about y'all, friends, 20:52 looking really good over here. 20:54 All right, we got the linguini going on. 20:56 So right here, friends, we got the orange chicken 20:58 with little bit of barbecue, 21:00 I like to say barbecue chew sauce, 21:02 is that okay? 21:03 That's all right. Barbeque chew sauce. 21:04 A little bit of the orange on it. 21:06 But we actually forgot orange. 21:07 Go ahead and get the orange zest 21:09 for me, Chef Law? 21:10 The last step on here, 21:11 we're gonna put a little bit of that orange on here. 21:13 Oh, that's looking good. Come on. 21:14 Got a nice smell. 21:15 Come on, that's what I'm talking about. 21:17 Nice aroma to it. That's it, that's it. 21:18 Now go ahead and put a little orange zest on that 21:20 if you don't mind? 21:21 Little orange zest, that's right. 21:22 Looking really good, friends, looking really good. 21:25 I'm gonna get me a little fork right here. 21:27 Me and my friend, that's what I'm talking about. 21:29 Now, friends, this is a meal for a king. 21:31 You know, something God says there, friends, 21:33 we are priests and kings, amen? Amen. 21:35 So this is a meal for a king, and my king brother, 21:38 here Chef Law, come on Chef Law, 21:39 give me right there, Chef Law? 21:41 Go ahead and get your fork, Chef Law. 21:42 I'm gonna get my fork man. 21:43 Then we gonna go ahead and enjoy, come on now. 21:45 All right, let's get involved. 21:46 I want that piece of chicken, man. 21:48 Oh, yes, sir. 21:52 Delicious, man. 21:59 Well, friends, we've had an exciting program again. 22:01 I tell you, it is so fun 22:03 as we're going to Chew's Challenge. 22:04 And I tell you, today we're going to now close it up 22:07 and we're going to go right to this "K". 22:08 You know what the "K" stands for? 22:10 The "K" stands for Knowledge. 22:12 And I'm encouraged because I learned as I read the Bible 22:15 that it says that God will teach us knowledge. 22:18 He will give us instruction. 22:20 The wise man Solomon let us know 22:22 that God will give us understanding in Him, 22:25 but we're learning now, 22:26 right now we're learning that God has also given us 22:28 these health principles, amen? 22:30 Amen. So I got my friend, Chef Law. 22:31 What's going on, Chef Law? How're you doing, Chef? 22:32 How're you guys doing out there? 22:34 So you know what we do right now, right? 22:35 It's question time. Question time, amen. 22:36 All right, let's see what we got. 22:38 Question number one: 22:39 God wants us to conquer our fears, true or false? 22:43 I tell you, I don't know, if you, Chef Law, 22:45 ever been in a time when you seen a dog outside... 22:48 Yeah. I don't know about you, right. 22:50 Right. 22:51 And you know, when that dog comes, 22:52 friends, at times, 22:54 when that dog is there it's like, oh, man, 22:55 you don't know what to do. 22:56 Sometimes we just freeze. 22:58 Oh, I know what to do, it's time to run the other way. 22:59 That's what you needed to do. 23:00 Have you ever frozen a dog, okay? 23:02 Or you've been afraid? No, I never froze, I ran. 23:03 Now you know, if you run the dog 23:05 gonna chase that if you know it, right? 23:06 It didn't catch me though. 23:07 It didn't catch you though, go ahead now. 23:09 You know so, so when that dog comes, 23:10 I tell you, friends, we have to realize 23:11 that even when a dog, the pit bull slobbering, 23:14 it's slobbering all over the place, 23:16 we can even know that guess what? 23:17 Jesus says, you know, something I am with you, 23:20 whithersoever you goeth. 23:22 So know that God can, 23:24 as the Bible says stop the mouths of lions. 23:26 Yes. 23:28 We know that God says, listen, I'm going to be with you 23:30 and I'm going to give you power. 23:31 So do not fear, amen. Do not fear. 23:34 So will God help us with our fears, brother? 23:35 That's right. It's true. Amen. It's true. 23:37 He wants us to conquer our fear. 23:38 That's right, amen. 23:40 All right, now let's go to question number two. 23:41 It's the multiple choice question. 23:43 What are we to reduce? You have three options. 23:45 A salt, B, fat, or C, all of the above? 23:50 We talked early about the reduce, reduce, and reduce. 23:53 Now you know, reducing sometimes 23:55 could be challenging. 23:56 Some, you know, we live in a country 23:58 where everything is at our ease. 23:59 I mean it's like right there you can grab it 24:01 and you know we learned about how those, 24:03 the salt, the fat, and the sugar 24:05 are what the taste buds crave. 24:08 And we find that sometimes 24:10 it's an over exaggerated taste buds 24:12 and we find ourselves wanting too much of these things. 24:15 We learned that too much salt can lead to hypertension. 24:18 We learned that too much fat can lead to heart disease 24:21 as well as diabetes, and many other diseases. 24:24 So obviously God wants us to be temperate in all things. 24:27 All things. 24:29 So the answer to this, friends, is all of the above. 24:31 God want us to reduce that salt, 24:32 God wants us to reduce that fat, 24:34 and we didn't put in there 24:35 but God also wants us to reduce that sugar. 24:38 So what's question number three, Chef Law? 24:39 All right, let's go to question number three: 24:41 What makes the orange zest? 24:43 You have three choices. 24:44 A juice, B, the peeling, or C, 24:49 the white skin of the orange on the inside? 24:51 Come on now, Chef, help us out with this, Chef Law, 24:53 what's that zest in that orange? 24:55 What makes that zest? 24:56 What gives you that zest in that orange, 24:58 the answer is actually B, it's the peel. 24:59 The peeling, okay, and so why is that? 25:01 What you do is you get a grater, you can get a zester. 25:03 Okay. 25:05 Or you can use a regular cheese grater. 25:06 Okay. And you grate the outside. 25:08 So what's power packed in that peel? 25:10 What comes out in that peel when you zest it? 25:12 It has a lot of flavor in that peel. 25:14 Okay, okay. 25:15 So when you zest it, you get that concentration 25:17 and the flavor that's in the peel. 25:18 Come on now, exactly. 25:19 And it gives you that orange punch. 25:21 There you go, I like that, the orange punch. 25:22 The orange punch. 25:24 I like that and, friends, understand this, 25:25 in that orange peel, there's actually oils as well. 25:27 And that oils carry that flavor, 25:29 as you said the concentration of flavor. 25:30 Yes. 25:32 But you know something, we know 25:33 that there's some concentration somewhere else 25:34 and we found that as we study God's word, 25:37 there's some concentration is that, did I say it right? 25:39 Consecration? 25:41 You actually, it's some consecration... 25:43 Oh, now, come on now, there you go. 25:44 Concentration, sanctification, 25:45 and some justification in there. 25:47 Go ahead now, brother. I like that... 25:48 It's everything. 25:50 We're just having a good time over here, 25:51 but there's some consecration, I still didn't say it right, 25:53 you know, so... 25:54 It's some concentration... There you go, thank you. 25:56 And it's sweet actually. 25:58 Now God doesn't want you to have that much sugar 26:00 but when it comes to His word, 26:01 He wants you to have a sweet tooth 26:02 'cause the Bible says 26:04 it's sweeter than the honeycomb. 26:05 And the Bible also says, oh, taste 26:07 and see that the Lord is good. 26:09 Blessed is the man that trusted in Him. 26:12 I like to say, "Blessed is the man 26:14 that chews on Him." 26:16 You got to understand, God wants us to chew on His word. 26:18 God wants us to chew on Christ. 26:21 He wants us to chew on who He is 26:23 because when we digest who He is, 26:25 we can then, believe it or not, 26:27 we can begin walking like Christ. 26:28 We can begin talking like Christ. 26:30 We can begin living like Christ. 26:32 And we can also begin this journey, 26:34 all these 28 days eating like Christ 26:36 and experiencing the blessings that Christ has for us. 26:40 God wants us to experience something better, friends, 26:44 and I guarantee you if you follow His plan, 26:46 you will enjoy the life that He's promised to us. 26:50 Well, anyway, friends, my name is Chef Chew. 26:53 My name is Chef Law. 26:55 And as we always say, 26:56 "Gonna give you something to chew on." |
Revised 2017-06-19