Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000027
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00:30 Well, friends, we've come down to day number 27,
00:33 only one day left. 00:35 You know my name. 00:36 My name is Chef Chew, and as I always say 00:38 going to give you something to chew on. 00:41 And I have my good friend again, 00:42 my good buddy Chef Law. 00:43 How you doing, Chef? 00:45 How you guys doing out there? 00:46 Chef Law we've come from long way, man. 00:47 Yes, indeed. 00:49 We're down to the, to the very end almost, 00:51 not, not, not just yet in but we're almost there. 00:55 It seems like we just started this week... 00:56 Exactly, 27 days is gone. It's gone. 00:59 And so what we're going to do today? 01:00 We're going to make it something I love, man, 01:02 you know, I love it my friend. 01:03 What's that? What's that? 01:04 We're making some delicious blueberry muffin. 01:06 That's right, friends, 01:07 blueberry muffins in the morning time 01:09 and we're going to use it, they're really, really good. 01:10 So get your taste buds going because we're going to have 01:12 some good old fashioned blueberry muffins. 01:14 All right. 01:15 So what's the ingredients, Chef Law. 01:16 All right, let's read our ingredients. 01:18 We're going to use: 01:38 Simple, very simple, right? Just simple. 01:40 So we got our dry ingredients 01:42 over here, I mean, have our what? 01:43 Wet ingredients. 01:44 Wet ingredients over here so, again you're my bacon partner, 01:47 right, so I want you to help me out of this recipe if you can. 01:49 So what would we start with here? 01:51 We just start by combining everything that's dry. 01:53 Okay, so let's just make it happen. 01:54 So what do we know, what's that? 01:56 The white flour and the... 01:57 And the wheat flour, okay. 01:58 So we start putting this together here. 02:00 Okay, and, friends, we got the white 02:01 in the wheat flour 02:02 and the simple reason is that the white in the wheat flour 02:04 kind of makes it little lighter muffin, 02:06 does that make sense? 02:07 Nice lighter muffin. 02:09 And we recommend again 02:10 the white flour looking kind of, 02:12 kind of if you have all white flour, 02:13 it's not as healthy as mixing the two. 02:14 It's not healthy, that's right. 02:16 Exactly, exactly, so what we've got right here, Chef Law? 02:17 This is that good sugar, raw sugar. 02:18 Now you put something white in here, what was that? 02:20 That was salt. That was salt. That was salt. 02:22 Now what happens if you forget the salt? 02:23 If we forget the salt? Yes. 02:26 Then you won't have any salt. Come on, now. 02:27 That's more than that. 02:29 It might not have any flavor you probably coming from. 02:31 Remember, the salt brings out 02:33 the sweetness in the food, okay? 02:35 Salt to see. 02:36 That's right, so the sugar almost 02:37 but if you don't have any salt, 02:39 that's how the sugar is kind of dead. 02:40 All right, do you remember what this is? 02:41 I think it's called as a baking soda. 02:43 It's baking soda. 02:44 But what's the specialty, what special about this? 02:46 It's a baking soda. What's special about this? 02:48 I think... Soda? 02:50 Is it soda? 02:51 No, it's not a baking soda, I don't think, 02:53 it's baking powder, right? 02:54 What special about this baking powder though? 02:55 It doesn't have aluminum inside of it. 02:57 Doesn't have aluminum. 02:58 Doesn't have aluminum inside of it, okay. 03:00 So what else we're working with? 03:01 And so we want to stir this together. 03:03 Okay. 03:04 Just get it all uniform, stir it together. 03:06 So everybody's nice and together. 03:08 All right, so we've got all the dry ingredients here. 03:10 All the dry ingredients. All right, that's good, okay. 03:12 And now we got the liquid ingredients up there. 03:14 All right. 03:15 And so we're going to pour our oil in here. 03:19 All right. And next we have the... 03:20 And we have the milk... 03:21 Okay, I think we're using almond milk right here. 03:24 And, friends, you can use any kind of milk you like. 03:26 Again, it doesn't have to be almond milk, 03:27 it can be soy milk, it can be rice milk, 03:29 you can even make cashew milk, whatever you want to use. 03:31 What else we got? We have the vanilla extract. 03:33 Okay, vanilla extract, all right. 03:35 And now we have the blueberries. 03:37 The blueberries, come on now. 03:38 And the great thing about the recipe, it can be what? 03:40 Modify, right? It can be modified. 03:41 You can put strawberries... 03:43 Whatever your favorite food is just put in here 03:44 and then mix it up... 03:46 Exactly so, there you go. 03:47 So all we're doing is giving you a base recipe 03:50 that you can, you can do 03:51 whatever you want to do with it. 03:53 So what do we have right here? The applesauce. 03:54 Obviously have our applesauce. 03:56 Why is applesauce a good ingredient for muffin? 03:58 What does it replace? 03:59 Applesauce replaces the egg 04:01 that you usually put in the muffin. 04:02 Okay, the egg, okay so an egg gives the what? 04:04 The... The binding power. 04:05 The bonding power and it also gives us, 04:07 excuse me, a fluffy, kind like a fluffy flavor to all, 04:10 I guess not a fluffy flavor 04:11 but a fluffy balance to the muffins. 04:13 You don't want a hard brick muffin 04:15 that's going to be like a, like a brick 04:17 you can throw against the wall, 04:18 you don't want it like that, right? 04:19 No, you don't want to eat them like that. 04:21 Come on now, so what you're doing now? 04:22 I've ate some muffins like that so we're mixing up the liquid 04:24 and we're mixing it all together 04:25 just like we did to bind, 04:27 then we're going to combine them all. 04:28 Okay, let's go ahead and see it. 04:30 We're gonna put them all in this thing, 04:31 and we want to take this... 04:33 A spatula, okay. Spatula here. 04:35 We're going to just mix everything together. 04:37 Mix it all together. That's it? Mix everything together. 04:39 Real carefully, you don't want 04:40 to all food going all over the place 04:42 and this thing you don't want 04:43 to use your hand in this, right? 04:45 No, you don't want to use your hands on this one. 04:46 And one thing or two, 04:48 when you mix the muffins the more you mix, 04:49 if you mix it rigorously, 04:51 you activate the glutinous out of the recipe. 04:53 And the gluten is where the protein is found 04:55 inside the wheat 04:57 and you don't want a chewy mush, you know chewy... 04:59 Chewy muffins. 05:00 You don't want a chewy muffins, 05:02 something it shouldn't be chewy, if I'm coming from.. 05:04 Chew says, something it shouldn't be chewy. 05:06 Now, y'all like that, don't you? 05:08 Something is to be fluffy not chewy, that's right. 05:10 All right. Okay. We're gonna take this. 05:11 And we're gonna get our pan. All right. 05:13 Just a second here. Okay. 05:14 Okay and so now we're going to transfer this 05:16 all to the pan. 05:18 We want to make sure it gets all mixed up here. 05:19 All mixed up there, okay, so make sure you mix it up 05:21 thoroughly, friends. 05:22 Make sure you mix it up thoroughly 05:24 and you see this consistency, you want this kind of 05:25 wet consistency here 05:27 because these are vegan muffins 05:29 so they're different than your traditional muffins. 05:31 And then all you want to do is take a scoop. 05:33 Oh man. Is that easy? 05:35 And we pre-spray the pan, 05:37 so don't forget to spray your pan. 05:38 Okay. It's like that. 05:40 So should you spread it all the way to the top 05:42 over, over the top possibly do it. 05:44 Depending on how big you want your muffins. 05:45 Or how small you want, if you want it nice... 05:46 So let's put a what? 05:48 Double or triple or quadruple or what? 05:49 It's going to just probably double in size. 05:51 Okay, double in size, okay. 05:52 Okay so, if you want that muffin 05:54 that kind of has those wings on it, 05:55 you probably want to bring it all over to the top, right? 05:57 Yeah, the little mushroom type. 05:59 Yeah, the mushroom, there you go, there you go. 06:00 So everybody if you want it where it just kind of, 06:01 this in nice small mini muffin. 06:03 You know you just put about halfway for, 06:04 you put it how you like it. 06:06 I think we have a finished muffin, don't we? 06:08 Oh, yes, we do. 06:09 All right, so finished muffins, let's see what we got, man. 06:10 And I think you did a good job on this, Chef Law. 06:13 Come on, come on, ya'll, that looks so, so delicious. 06:18 And I think I'm gonna have all this to myself, 06:20 man, and I know about that. 06:21 Me and my wife shall too, like go ahead, go ahead 06:23 and take care of this right here, 06:25 but I'll never do so, he did all his good work, 06:26 I don't want to do it like that. 06:27 Let's see what we got? 06:29 Go ahead, Chef Law, go ahead and grab one of those 06:30 if you can buddy. 06:31 So we gonna go ahead and eat one of these friends. 06:33 You want to eat. This gonna be delicious. 06:34 Come on, ya'll. 06:40 Well, friends, we come again to the F and 06:41 the F stands for Faith. 06:44 You know Bible says something really interesting about faith 06:46 and it's going to be a little heavy for you 06:47 so pay attention here. 06:49 The Bible says, "Whatsoever is not of faith is sin. 06:54 Whatsoever is not of faith is sin." 06:56 So what are we talking about, Chef Chew. 06:59 Well listen to this, as we learn from God, 07:02 God then says, listen, you've learned from me 07:04 and not only have you learned from me, but I guess what, 07:06 I've given you all so my spirit 07:08 and I'm also gonna give you power and so therefore, 07:11 you have all the tools that you need to follow me. 07:14 So now, as we understand this, 07:16 God now expects us to live as He's taught us. 07:19 So today we're talking about eating to God's glory. 07:22 So what's going on, Chef Law, how you doing? 07:23 How you guys doing out there? 07:25 Now isn't that awesome now that the gospels 07:28 is like the power of the word of God, the two-edged sword. 07:30 Two-edged sword. 07:31 As we learn of it, we also what held accountable for. 07:35 So now what are we talking about today eating to, 07:37 eating to God's glory. 07:38 Well, let's read the text and let's jump right into it. 07:39 All right, let's look at it. 07:41 1 Corinthians 10:31 07:42 "Whether therefore ye eat or drink, 07:45 or whatsoever ye do, do all to the glory of God." 07:50 Now this word glory has a special meaning. 07:53 Amen. Amen. 07:55 It has a Bible meaning but I want to do 07:57 with the actual word in the text. 07:58 It actually means to form an opinion 08:01 or view about someone. 08:03 So what the text is saying is eat what you eat 08:08 makes you form an opinion or view about God has a direct, 08:11 direct effect on you. 08:13 Come on now. 08:14 And so your diet is attached to your spirituality. 08:17 Well, what you can eat can so affect your mind 08:20 and so affect the what, what, how you think and how you act 08:24 that you can begin to judged God 08:28 differently than you normally would. 08:30 So are you saying garbage maybe garbage in garbage... 08:32 Out. Is that real? Is that true? 08:34 It's exactly true and exactly true 08:37 they say you are what you eat. 08:39 And so if you don't eat correctly 08:40 chances are you won't think correctly 08:42 and chances are you won't have a correct emotions 08:44 or act correctly either. 08:46 And, friends, Chef Law is making a point 08:48 that you don't want to miss 08:49 because again in the very beginning of time, 08:51 God made man from the dust of the ground, 08:54 that dust was the earth. 08:56 And we have to understand the foods 08:57 that we eat that's going to build up 08:59 this earth in our bodies 09:00 if you understand where I'm coming from 09:02 has to come from things 09:03 that are made of from, made from the earth. 09:05 So we eat things that aren't coming from that, 09:07 that plants or the soil that God has given us, 09:10 we're going to find us not having that again that, 09:13 that thinking or the actions that God wants to have 09:16 so it's a deep principle that you're talking about here, 09:17 Chef Law. 09:19 It's a very deep principle because it goes into God 09:20 being loving and Him wanting the best for us. 09:22 But if we believe that we can eat 09:24 whatever we want when we have found a better way 09:27 or something better then we believe in that 09:29 God doesn't really want what's best for us. 09:30 That He doesn't mind, if we destroy our bodies 09:33 but God has an opinion about what we eat 09:35 and He also wants you to eat 09:37 the healthiest food possible for you. 09:40 So the healthiest food possible for you. 09:42 Some things people might not be able to get a hold to, 09:44 might not be able to eat, 09:45 but the healthiest things 09:47 you can get your hands on you should eat. 09:48 And nowadays in this society healthy food, 09:51 there's a lot of access in a lot of places, 09:54 in certain places. 09:55 Exactly, and that's a very good point 09:56 as you're making, Chef Law, because again a lot of times, 09:59 sometimes you might have a friend that 10:01 might be at a level you might say 10:04 that you might not be at. 10:05 Just know that all of us are on the progressive, 10:07 a progressive walk with the Lord. 10:09 As we learn, as we grasp principles, 10:11 we try to live by those principles. 10:13 If you don't have it yet, 10:15 don't, don't try to rush into it 10:17 or you don't do it right, 10:18 but try to take step by step by step by step 10:21 walks with the Lord, 10:22 and you're going to find that 10:23 it's going to be a joyful experience. 10:25 It's going to be so joyful that you're going to start 10:26 seeing the benefits 10:28 and you're going to be excited about it. 10:29 So again, you've learned a lot in these last 10:31 26 almost 27 days now and I tell you, 10:34 just take one thing at a time you're going to see God bless. 10:38 What else we have, Chef Law? 10:39 Well, we have, we want to talk about 10:41 the chapter of Matthew that we're on to. 10:43 Come on now, okay. 10:44 See today is day 27 so we're on Matthew 27. 10:48 And if you have read it this morning then you know, 10:51 but if you haven't read it, I'll give you a precursor 10:53 Today's chapter has to do with the crucifixion of Christ. 10:56 Come on now. 10:58 And when Jesus came down to this world, 10:59 what He came to do was to form an opinion 11:03 in your mind about God. 11:05 And as Christ says, "I am the bread of life." 11:07 I want you to munch and eat... 11:08 Not chew. 11:10 And chew on this chapter today 11:11 so that you can form a right opinion about God, 11:14 so you can see that God is so loving that 11:16 He wants to be with you forever and to do this, 11:18 He's put all your sins on Christ, 11:20 so that the guilt of and the condemnation 11:21 and the power of those sins have no more grasp 11:25 or hold upon you. 11:26 See God wants the healthiest things for you 11:28 not only in your eating habits but also spiritually. 11:32 And so I want you to think on these things today. 11:35 Think of where you've come in this last month. 11:37 I'm so proud of you in these 27 days, 11:39 God is proud of you too. 11:41 Remember He wants the healthiest things for you. 11:43 He wants the best for you because He loves you. 11:51 When we come down to the O in the fork system 11:54 and the O stands for Organization. 11:55 This week we're talking about personal organization, 11:58 we're talking about ourselves. 12:00 And I'll tell you, friends, it's important that 12:01 we take care of ourselves because God gave us 12:04 a responsibility to do that. 12:05 And my good friend Chef Law is with me today. 12:07 How are you doing Chef? How you guys doing out there? 12:09 And today we're talking about something 12:10 I'll tell you is important, very important 12:13 actually talking about being positive, being positive. 12:16 You know ironically while on this 25, 12:20 this 28 day challenge, you know I've experienced some, 12:22 some hardship. 12:24 You know sometimes in life you, 12:25 you have things that are unexpected. 12:27 And you have people around you that 12:29 you know are counting on you to, to be encouraging 12:31 if that make sense? 12:33 You know so, on this program I got a call. 12:35 Got a call from my dad. 12:37 And I got a call that my dad had had cancer. 12:40 And I tell you, friends, it was, 12:41 it was challenging to know that my dad came down 12:44 with literally stage four cancer, 12:47 and you can imagine 12:48 as we were having all this fun 12:50 and, and you're living with this reality 12:52 that your dad, my dad has cancer. 12:54 Cancer in the lung, cancer in the liver, 12:57 cancer in the brain 12:59 and it was a very serious thing. 13:01 But the only thing that he said to me is that 13:02 he didn't even want to tell me, Chef Law. 13:04 Because he didn't want me to stop what I was doing. 13:06 Oh, yeah. 13:07 But you know as a son when you know 13:09 that your dad is sick, what you got to do, Chef Law? 13:11 You got to stop everything. 13:12 You got to stop everything and go home. 13:14 But what I learned and being around my dad, 13:15 the only thing that he said, he said, son, 13:17 he just gave me the encouragement to say, 13:19 "Everything's going to be all right." 13:20 Regardless of what happens to him, 13:22 he wanted me to just be positive. 13:23 Yes, right. 13:24 And even when I came around him in that experience 13:26 and he's going to the, 13:28 to getting this cancer treatment, 13:30 the thing that he wanted most importantly from me 13:32 was to do what? 13:33 Be positive. Be positive. Be positive. 13:34 And so I share that with you, friends, is that 13:36 in life at times we go through trials and tribulations, 13:39 we go through problems that was unexpected, 13:41 but in it all we can know that what? 13:43 Someone higher than us is in control, amen. 13:44 He's in control. 13:46 He's in control, and God expects from us 13:47 as being to be a light even in a dark place, 13:50 if that make sense? 13:51 As a matter of fact, light shine brighter 13:53 when it gets to... 13:54 Come on now. Come on now. 13:56 And so, friends, I come to you with joy today, 13:58 even though yes my father is, 13:59 is has gone through his illness but I tell you, Chef Law, 14:02 him being positive he's gone from only able to stand up 14:05 for one hour in a day, now, 14:07 he's actually driving again, can you imagine? 14:08 Okay. He's rolling. 14:09 He's rolling he's driving again and so I have to say, 14:11 "Praise the Lord". 14:13 And so I tell you, friends, a merry heart do with good, 14:17 like a medicine. 14:18 A merry heart do with good like a medicine. 14:21 And so some of you all might be going through 14:22 similar situations, you might have a loved one 14:24 who may be having, who might have cancer. 14:26 You might even yourself may be dealing with, 14:28 let's say cancer or even some other illnesses. 14:30 Just know that God is in control. 14:34 You see... Go ahead, Chef Law. 14:35 You can't change everything 14:37 that's going to happen to you in life, 14:38 but you always can control how you will react to it. 14:42 Nobody can take your smile away as I say, 14:45 nobody can make you frown if you don't choose it. 14:47 Amen. Amen. Should always be positive. 14:48 And so we want you all to understand that. 14:50 Yes, life has its problems. 14:52 Life has disease but you know even in disease 14:55 we learn as we've been talking about our faith. 14:57 We've learned that God somehow some way spoke life 15:00 into existence. 15:02 He said, "Let there be light." 15:03 And in the Bible in the Book of John, it says, 15:05 "The light was the life." 15:07 The light and the life are the same thing. 15:09 Remember we read that. Yes, we read that. 15:10 So when God said, "Let there be light." 15:11 He also was saying to us. 15:13 Let there be a life. Let there be life. 15:16 Let there be positivity that makes sense. 15:19 And one thing you want to understand, friends, 15:21 as we're closing here right now is that 15:23 positivity can only come only come 15:25 as we keep our minds on Jesus Christ. 15:28 Here's a promise by the law it says this, 15:30 "Though will keep him in perfect peace 15:33 whose mind is stayed on thee..." 15:35 And then it says, "Because he trusted in thee." 15:38 We want you all to understand that, 15:39 listen as we finish up these 28 days, 15:42 trust in the Lord with all of thine heart 15:44 and lean not untrue, thine own understanding. 15:54 Well, friends, we come down to the R in the fork system. 15:57 You know what the R, you know what it is? 15:58 The R stands for Recipe 16:00 and today we're going to make something really quick, 16:02 really simple but really, really delicious 16:04 it's called a Delicious Olive and Mushroom pizza. 16:08 That's right, olive and mushroom pizza. 16:09 What's going on, Chef Law. How you doing, Chef? 16:12 How you guys doing out there? 16:13 Well, friends, I tell you, you want to learn 16:15 how to make this simple pizza 16:16 because again it's going to add a nice little repertoire 16:18 to your, to your chef, 16:20 to your chef skills, isn't that right? 16:22 You may learn it all these simple recipes 16:24 and as you've been learning them. 16:26 We hope you're eating them, we hope you're sharing them 16:27 with your family, your friends. 16:29 And I tell you, as you do this, you're gonna feel good, 16:31 you're gonna look good and all of that good stuff. 16:34 So we're going to go ahead and get stared, Chef Law. 16:37 What are the ingredients for the day, Chef Law? 16:38 All right, let's see the ingredients 16:40 we're gonna use today 16:41 for our thin crust olive mushroom pizza. 16:57 All right. All right. 16:59 And also we have: 17:09 All right so, friends, this is going to be good. 17:13 I don't know about you guys but it's going to be good. 17:16 You like pizza, Chef Law? 17:17 Yes, I love, one of my favorites. 17:18 Come on now, one of your favorites 17:20 so I have a little well I do this. 17:21 I had a restaurant some time ago 17:23 and we had a really neat way of how we made our pizzas. 17:25 We're going to follow that 17:27 same kind of styles, is that okay? 17:28 So we would grab the onions to begin, 17:29 you grab the peppers after that. 17:31 We're going to go ahead and slice these up. 17:32 We don't want to dice them, 17:33 we want to make them sliced, all right. 17:35 We're going to slice our peppers, 17:36 we're going to slice our onions. 17:38 We're also going to add our spinach 17:40 and our basil in there and our mushroom, 17:42 we're going to saute all the veggies 17:44 okay, y'all follow me here. 17:46 We're going to do what? 17:47 We're going to saute all the what? 17:48 Veggies. 17:50 All the veggies, so some of y'all may have 17:51 not ever recognize in a restaurant, 17:52 they have something called the pizza cold station, 17:55 you know you should be aware of that Chef Law 17:56 the pizza coast station. 17:58 And that's a pretty much a, a station 18:00 and a pizza restaurant and they have all the veggies 18:03 pretty much that they use for the, for the pizzas. 18:06 And normally what they do 18:08 they normally just put the pretty much 18:09 the vegetables on there raw. 18:10 Okay. Does make sense? Right. 18:12 So what we're going to be doing, 18:13 we're going to actually saute the vegetables first 18:15 and we're going to add an extra burst of flavor 18:18 to the recipe, is that okay? 18:20 Sounds good. 18:21 All right, so I'm going to go ahead now, 18:22 get this on the grill, on the stove in a skillet here, 18:25 and we're gonna about to just get this, 18:27 oh, man it's about, ooh, come on, ya'll, 18:29 that's what I was talking about, 18:31 already sizzling. 18:32 Already sizzling, already sizzling. 18:34 Come on now. 18:36 That sounds like music to my ears. 18:37 And the great thing is that when you put it on the... 18:39 when you actually saute this now. 18:40 It's gonna actually what? 18:41 It's gonna start to, the water is going to do 18:43 what from the vegetables? 18:44 It's going to start to evaporate. 18:46 It's going to evaporate, I was going to sweat out, 18:47 so that means the amount of vegetables 18:49 that we have is going to reduced tremendously, isn't it? 18:51 It's going to reduce tremendously. 18:52 And so, it's going to be reduced now. 18:54 So we're going to turn this up nice and loud here. 18:56 Oh, yes, that's what I want. That's what I want. 18:57 And so we want to get that like, 18:59 go ahead and keep those in slice if you can, okay? 19:01 Slice the tomatoes. I slice tomatoes, okay. 19:03 And so this is little different you could dice, 19:04 but I want to keep it nice and slice, okay. 19:07 We're making enough about ten pieces right here, 19:09 but it's all good right here, you know, what I'm saying. 19:10 There you go brother, there you go. 19:12 Nice and slice. All right. 19:15 Put that in it just like that. 19:17 And again, all we're doing is making a quick stir fry. 19:20 We're going to sauce our piece up and I tell you, 19:22 friends, we're gonna be eating some heavenly, 19:24 heavenly, heavenly mushroom olive pizza. 19:26 Let me throw these mushrooms in here if I can. 19:29 Throw these mushrooms in here. 19:31 All right, so we got our tomatoes now, 19:33 all I have left, go ahead, throw me the spinach 19:35 right there some of that bays 19:37 that's mixed in there as well. 19:38 Throw that right on top of this, Chef Law? 19:39 That's what I'm talking about. 19:41 I got some season right here, I'm going to throw in here. 19:42 Now, I've got to get those olives, olives. 19:44 I want it to be fresh, we're not going to cook the olives. 19:46 Go ahead and slice some of those olives now, friend. 19:47 Sliced olives. 19:49 You can buy them already sliced we got whole olives 19:50 and we're going to slice those up 19:52 and that's not going to be cooked in this, okay. 19:54 All we want to do is simmer it down looking really delicious, 19:57 really, really tasty, friends, that's what I'm talking about 19:59 that's exactly what I'm talking about, so I'm going to go ahead 20:01 and mix it all this up really nicely. 20:04 So this is almost like a twice cooked pizza almost. 20:07 Kind of like so, exactly. 20:08 So all we doing pretty much when it goes inside the oven 20:11 it's pretty much we just want to get the... 20:13 pretty much it's kind of getting the cheese melted. 20:15 I mean getting crust kind of High, does that make sense? 20:17 Sounds good. Exactly, exactly. 20:20 All right, friends, man, this is looking good, Chef Law. 20:23 You're almost done, I got to bake this one, man. 20:25 Look at the cheese going to melt when it hits the... 20:28 When the food is heated. 20:29 Come on, now. Come on ya'll. 20:31 I feel good. Delicious. 20:33 Did you do a pizza for your family? 20:35 Yes. We do, we do pizza sometimes 20:37 Okay, okay, okay. Every now and again. 20:39 Come on now, all right so we're doing this, 20:41 friends, we're doing this, it's going to be 20:42 so exciting ya'll it's going to be delicious. 20:44 I tell you we're coming down to almost one day left 20:47 and tomorrow, friends, in the Recipe section 20:49 we've got a special treat for you. 20:51 I'm telling you right now tomorrow go to the store 20:54 and buy some vegan ice cream. 20:56 I want you to enjoy this with me please. 20:59 Buy some vegan ice cream and buy yourself a natural 21:02 all natural root beer soda. 21:04 Not the soda that has a corn syrup 21:07 and we want a all natural root beer, okay, 21:09 all natural. You can get that in most health food stores, 21:11 I want you all to enjoy tomorrow with us 21:12 if you can, okay? 21:14 All right, what we're going to do? 21:15 We're going to put the salsa in the pizza 21:16 if we can, Chef Law. We're almost done. 21:18 All right. Put the salsa on the pizza. 21:21 All right, we're going to finish it right on up. 21:25 Put the salsa on there. 21:26 Just like that. All right. 21:28 That's it, I'll take one of those 21:30 that's what I'm talking about. 21:31 So we're going to put that right in this like that. 21:33 Oh, that's looking good. 21:35 Come on now, look at that, so again the sauteing is the, 21:37 is the secret here to this recipe, friends, 21:40 you want to saute the vegetables first, 21:42 I'm telling you, it's going to be so delicious, 21:43 so delicious. 21:45 Go and add a little bit of them, 21:46 I mean the olives on it, Chef Law if you can please. 21:48 Okay. Little bit of olives on there. 21:50 What about the diced? 21:52 We're going to add the seasoning, 21:53 go ahead, I got to put olives on it, 21:55 we got to put the cheese on it too. 21:56 The olives on there... Exactly, exactly, exactly. 21:58 Looking really good, friends, 21:59 I'm gonna get some more of this veg fried look. 22:02 All of the vegetables, one or two pieces. 22:04 Come on now, that's what I'm talking about. 22:06 Now we want to... 22:07 We're not gonna eat this today, friends, 22:09 but, we're going to show you how good this looks. 22:10 All you got to just put in the oven for about 22:12 maybe about what, five, six minutes. 22:14 That's all you got, look at that, 22:15 look at that, look at that. 22:16 Delicious. 22:18 Right there you have, let's go ahead and show, 22:19 go ahead and show them, Chef Law. 22:21 Bon Appetit. 22:22 Modern flavors, it's nice and layered. 22:23 Looking very delicious, friends. 22:25 Looking so delicious. 22:26 You just don't want to miss it, it's easy. 22:28 It can be done in minutes. 22:29 So go in the kitchen 22:30 and make some good old fashioned pizza. 22:38 Well, friends, we've come again to a end of another day, 22:42 day number 27. 22:43 Only one day left 22:45 and I'll tell you my heart is just burdened 22:47 because I'm going to be missing you all. 22:49 But hey, you know something. 22:50 It is okay, because at this point 22:53 I'm saying you know something 22:54 God has called me to leave you with him 22:56 because he has now... 22:58 he's already started you and again 23:00 he's going to finish you all the way 23:01 until the day of Jesus Christ. 23:03 But right now we're talking about K 23:05 and K stands for Knowledge. 23:07 So we're about to get some knowledge. 23:08 So I have my good buddy again, Chef Law, 23:10 what's happening Chef Law? 23:11 How you doing, Chef Chew? How you, guys, doing out there? 23:12 So... Knowledge. Knowledge man. 23:14 Let's get some, okay. Question number one. 23:16 Okay, let's do it. 23:17 What kind of food does God want us to eat? 23:21 A. Is it a tasty food? 23:24 B. 23:25 Is it greasy chips and French fries or C. 23:28 The healthiest food? 23:29 Man, I tell you 23:31 that's a hard question right there brother. 23:35 It shouldn't be hard... It shouldn't be hard. 23:37 We got to be honest, you know what I'm saying. 23:38 But it's a little bit hard. 23:39 Some things we love to eat, I tell you something. 23:41 I have a hard at times with French fries, friends, 23:43 and, and I tell you. 23:44 Sometimes you know it's better to bake them you know 23:46 but sometimes it's convenient going to the store. 23:49 It's convenient and it's tasty. You know it's tasty too. 23:52 You know but I know there's a, there's a better way 23:54 and so we recognize that God has given us 23:57 an optimal way and obviously, 23:58 the greasy foods aren't the best, 24:00 you know, the tasty foods aren't always the healthiest 24:04 but we obviously we should strive, 24:06 we should strive by all of God's grace. 24:08 Not always easy. 24:09 We should strive by His grace to eat the what? 24:11 The healthiest food that we can obtain. 24:13 And sometimes that again depending on your circumstances 24:15 that can... 24:16 sometimes you might have the best access to the best, 24:19 but do the best that you can. 24:21 Amen. That's right. 24:22 Let's roll in the question number two: 24:23 A positive attitude can be achieved through what? 24:26 Is it A. Talking to God? 24:28 B. Talking to your dog or C. 24:31 Talking to your best friend on the phone. 24:34 I think all of those got good friends, right. 24:36 We got some good friends. 24:37 Sometimes we be going through a problem, 24:41 We're going through the trial, and who do we talk to? 24:43 We talk to our best friend. Our best friend. 24:44 Then usually what happens is the blind leading the blind. 24:46 Come on now. 24:47 They don't know how you got into it, 24:49 and they can't get you out. 24:50 And we'd be still in the same pitiful condition. 24:51 We're still in the same condition. 24:53 We're still in the same condition. 24:54 And some times you know we don't even got 24:56 that friend to call. 24:57 You know what I'm saying and you talk to little buster 24:58 there and buster is slobbering, 25:01 you know he's just slobbering away 25:03 and he's saying, and you say mm-hmm, 25:06 and you think you got 25:08 some good information but guess what? 25:09 You're still in the same condition. 25:11 But there is a God in heaven. 25:12 There is a God in heaven says, He's open up the sanctuary. 25:14 He says, "He will hear us when we cry." 25:17 So, friends, we need somebody to talk to, 25:18 who can we talk to, friends? 25:20 We can talk to God, prayers on two conditions, 25:22 it's not only about you asking. 25:23 It's about God giving. 25:25 If God wouldn't give, there will be no need for prayer 25:27 so he says, "Ask of me and I'll give you." 25:30 Come on, I like that. 25:31 So we got one more question Chef Law? 25:32 One more question. 25:34 Question number three: 25:35 Olives are a great source of carbs. 25:37 Is this true or is this false? Come on, now. 25:40 Now you know carbs at times gets a bad rap. 25:43 You know everybody says, 25:44 "No carbs, and you know low carbs 25:46 and all these carbs, 25:48 you'll be learning that carbs as we're talking, 25:49 but carbs are something that we need, 25:51 we need carbs for energy, right? 25:53 So we want to get good carbs but the olives, believe it 25:57 or not isn't a source of carbs or carbohydrates. 26:00 It's actually, believe it not, 26:01 as this is mostly a source of healthy fat. 26:04 Healthy fat, exactly so again, 26:07 sometime we think fat is all bad, 26:09 but we learned that we need fat, 26:11 fat as you know small quantities 26:14 fat is good for the body 26:15 and olives are a great source of fat 26:17 because it has a natural oil inside of the olive 26:20 which gives a great natural source of, 26:22 of olive, I'll just say of fat for our body. 26:25 So again, friends, go to the olive. 26:27 I love olives. 26:28 There's all kind of types of olives 26:30 but just put them on your salads, 26:31 just eat them with a handful of them 26:33 and again, it gives you a nice source of fat 26:35 and it's really, really delicious. 26:36 So, so Chef Law, we've been learning so much. 26:38 We've been learning so much. 26:40 And we're almost at the finish of this race. 26:42 We're almost at the finish line. 26:43 We got that one last lap to go. 26:46 That's it just, just one more 24 hour period, 26:49 and will be there, 26:51 will be there at the end of our challenge. 26:53 And so, I'm so excited. 26:54 I'm so excited for you Too, friends. 26:56 Exactly, now, I'm sure you all of you, if you've been on it 26:58 from the very beginning since day one. 27:00 I'm sure you're feeling the results 27:01 you're seeing the results, you're experiencing, 27:04 we're praying that you're experiencing 27:06 a revival in your life 27:07 because we want most importantly for you 27:09 to be connected with Christ. 27:11 We want also for your health to continue to, to mature. 27:14 Because I believe God has even, 27:17 even a higher plan for you to go on. 27:19 Some of y'all might be, be wondering 27:21 that you might go to the doctor's next weekend 27:23 and the doctor's going to be so excited to see what? 27:26 What God has done for you? So don't be ashamed. 27:28 Go and tell the doctor what God has done 27:31 because most importantly we have one physician 27:34 and what is his name. 27:35 He's the great physician. 27:37 He's the great physician, say his name again. 27:39 Jesus Christ the righteous. 27:41 Amen, amen. 27:42 So, friends, connect with Christ 27:44 and He is the answer. 27:45 And my name, friends, is Chef Chew. 27:46 And my name is Chef Law. 27:48 And as we always say, "Going to give you 27:50 something to chew on." |
Revised 2017-02-24