Hello, friends, welcome
again to the Chew's Challenge,
00:00:30.79\00:00:33.66
and my name is Chef
Chew, and as I always say,
00:00:33.70\00:00:37.17
"Gonna give you
something to chew on."
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Well, we're right today,
we're right at day number four.
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And we've been
moving right along
00:00:43.67\00:00:45.11
with the FORK system
and it's been exciting.
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We got the "F" for the Faith,
the "O" for the Organization,
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the "R" for the Recipe,
and the "K" for Knowledge.
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And again, my lovely
wife is with me Chef Chew.
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How're you doing, Chef Chew?
Doing well. Good to be here.
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Well, today you
notice, this is one of our
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exciting recipes
that we love to do,
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you know, we're gonna make
a delicious garlic dressing
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and we have some
delicious vegetables
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that we're gonna sauté up
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and make it look
really, really delicious.
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Looks good.
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So let's get right into
it, so why don't you go ahead
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and read the recipe for
us if you don't mind, please?
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Okay, so our first thing
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is we're gonna
cut up our vegetables.
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The next thing is
our special sauce.
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You know, I love when
I hear a special sauce.
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Special sauce is what makes
the recipes tastes so good.
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So we're going to
really get started,
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we're gonna get
these vegetables on
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'cause we got to get
that sautéing quickly.
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Do you want me to go ahead
and start cutting these up?
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You go ahead and just start
getting the broccoli together.
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I'm gonna go and
cut the onions up.
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We're gonna
chop these onions up,
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get them nice,
nice, and sliced up.
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That's not fair. Come on now.
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I should teach you how to
do that one day but it's okay.
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All right, so we're
gonna cut these onions up,
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slice them up nice
and delicious here.
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Falling off my board
here, we're gonna get them.
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All right, so we're
gonna put a little oil
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in our skillet here.
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In one of these shows
we're gonna teach everybody
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how to actually use
different pots and pans,
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it's gonna be a cool show
we're gonna have later on.
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Do you want these done as
well? No, we're good on that.
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We're good on
that. Okay, all right.
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So we're gonna
again, we're gonna go ahead
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and just put this
right into the pot here.
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Okay. Little bit of onions here.
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Get that right on there.
Do you want these in there?
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We will, we're gonna get it,
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just give me a
little second here...
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All right. About a second here.
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You kind of be
quick here. All right.
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All right, so go ahead
and give me the broccoli now.
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Okay. Go ahead...
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And put it inside
there, if you don't mind.
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Put it right on top of there,
if you don't mind, all right.
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Sauté that, that's good right,
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then give me the
spinach if you don't mind?
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Okay, all right.
Little bit of spinach.
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Voila. All right, there you go.
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All right, you're getting
pretty good now, I like that.
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Voila. Come on, Chef Chew.
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All right, little
mushrooms on there,
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we'll let that
sauté just like that.
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Put a little bit oil on top.
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All right, I'm gonna put little
salt to start getting that
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caramelization
process started here.
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That looks good.
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All right, little
salt on top of that.
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All right, just like that.
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And again, we don't have
to put too much flavor on this
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because our sauce is
gonna give it the flavor.
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Okay. Okay.
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So we're gonna
go ahead and look at
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some of these ingredients,
we got our garlic here.
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Again, this is like a
garlic based dressing,
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and that
garlic, what does it do?
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That garlic gives a
nice what? Like a, like a...
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Yeah, like a little,
little sizzle, little sizzle,
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little punch to it, we
love the punches, right?
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Now I mean, I
guess, I don't want,
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I can't punch my lady, right?
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That's not gonna be good.
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Anyway, that's not for TV, okay.
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Let's keep on moving, all right.
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All right, let's go ahead
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and put these
ingredients into the blender.
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If you don't mind, okay?
Okay, what do you want first?
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All right, go ahead and
give me the oil, the oil.
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The oil. All right.
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And this is a neat
little thing we're gonna do,
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on our dressings again,
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we're using
dairy free dressings,
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we have our cashews.
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And what you're
gonna find is our cashews
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acts as an emulsifier.
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Again the cashews act as a what?
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Emulsifier. Now
what's that? Emulsifier.
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What's gonna
happen is that, you know,
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we always say oil
and water don't work.
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Mixed together.
They don't mix together.
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So what happens
is that, the cashews
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is gonna work
almost like an egg,
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it's gonna bind the
water and the oil together.
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You know, bind us,
bind our hearts together,
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do you understand
what I'm saying now?
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That's what Jesus
does, He's an emulsifier.
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That is true.
00:04:01.90\00:04:03.24
Jesus binds our
hearts to God, the Father.
00:04:03.27\00:04:04.67
That's right.
Isn't that exciting?
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All right, so what
we're gonna do now?
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Little seasoning here.
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Seasoning, this
is our nice little.
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We call it our
chicken style seasoning.
00:04:11.38\00:04:14.02
And we're gonna show
you guys how to make that.
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Okay, but this is our,
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again a chicken style
seasoning, very tasty.
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And you can get it from
most health food stores as well,
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you can look it up
chicken style seasoning,
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you get at the
most health food stores.
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We're gonna blend
this up just like this.
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Go and check out
some more, Chef Chew.
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I'm not as
professional as you are.
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Come on now. All
right, just like that.
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All right, oh, that looks good.
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You wanna smell this garlic.
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That looks, oh, that's gonna,
that's gonna be really good.
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That's nice.
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I'm gonna put this
right in this bowl,
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I want you all to see this.
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I want you all to
really see this if you can.
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Put this right here
in this bowl here, okay.
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I want you all
to see this dressing
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and look how good that looks.
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Okay. Oh, look
how good that looks.
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That's really,
that looks really good.
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That looks really good.
See how it looks really nice.
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All right, put this to the side.
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All right. Now
what you can do...
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Now when do we put
that on? What's that?
00:05:00.56\00:05:01.90
When do we put that
on? We will, we will...
00:05:01.93\00:05:03.37
Just give me a little
second here, little second.
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Go and give me
the plate right now.
00:05:05.27\00:05:06.60
So what we're gonna do last,
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we're gonna
plate all of this up.
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And again, the key
to this is you can use
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any vegetable you like.
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Remember, we made a delicious,
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some vegetables
a few shows back,
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you can use any vegetable
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you like to do
this with this dressing.
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Go ahead and give
me the mixture here,
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the vegetable mixture here.
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Go ahead and put
on top of the plate.
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Watch out now. All right.
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Come on now, Chef Chew.
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Oh, that looks
good. Oh, look at that.
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That looks really
good. That looks really good.
00:05:27.62\00:05:29.49
That looks, oh,
it looks delicious.
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And so lastly, you
know, all we had to do lastly
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is pour this dressing right
on top of here just like this.
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I don't want to waste
it, now I wanna gonna save
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every bite of this.
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Look at that.
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Oh, man. Are you watching?
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Man, I don't know
about you. That looks good.
00:05:44.81\00:05:46.78
Okay. That looks really good.
00:05:46.81\00:05:48.14
Where is the fork
at? Oh, come on now.
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Can we get
something to eat this with?
00:05:49.54\00:05:50.88
Yeah, Chef Chew, can
I get a bite of that?
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Can I get a bite
of it? Come on now.
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You know, ladies
always are very conscious
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about their weight,
you know, what I'm saying,
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so you might not want
to eat anything, right?
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Go ahead. All
right, let's taste this.
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Wait, wait,
wait, wait, wait, wait.
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Well, holdup, holdup, holdup.
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That's delicious.
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I like that.
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That flavor is just perfect.
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That garlic has nice
little hit on the back,
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nice and sweet.
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And I tell you,
not as sweet as you.
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But it's sweet
though. Thank you, honey.
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We'll go ahead, we
wanna thank you all.
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This is a good
recipe you can make at home,
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it's easy to
make, it's delicious,
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and I tell you it's
guilt-free because the dressing
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has no dairy in
it, not a lot of fat.
00:06:27.15\00:06:29.08
And I tell you, go ahead
and make it anytime if you can.
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Well, friends, we're moving
right along in the FORK system
00:06:37.99\00:06:41.30
and we come to the
"F" and the "F" is Faith.
00:06:41.33\00:06:45.20
I tell you, faith is
powerful and I'm gonna
00:06:45.23\00:06:48.30
and our subject today is
something that Christ said,
00:06:48.34\00:06:50.74
and He said this, He
said, "Anything is possible."
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Again, anything is possible.
00:06:54.54\00:06:57.21
Christ lets us know
that, He again is the answer.
00:06:57.25\00:07:01.32
He has all the
answers that we need.
00:07:01.35\00:07:03.42
And my buddy Law
is gonna talk about
00:07:03.45\00:07:05.02
this today with us, Chef Law.
00:07:05.05\00:07:06.55
How're you doing,
Chef? Anything is possible.
00:07:06.59\00:07:08.39
How're you guys doing out there?
00:07:08.42\00:07:09.76
Anything is
possible. Come on now.
00:07:09.79\00:07:11.13
What are we talking about today?
00:07:11.16\00:07:12.56
All right, let's read the
text and let's see what it says.
00:07:12.59\00:07:15.06
It says, "With men
this is impossible,
00:07:15.10\00:07:18.23
but with God all
things are possible."
00:07:18.27\00:07:22.07
Come on. Matthew 19:26.
00:07:22.10\00:07:24.41
So anything is possible
00:07:24.44\00:07:26.21
but with God
anything is possible.
00:07:26.24\00:07:28.71
Now you add that
scripture last piece.
00:07:28.74\00:07:32.91
I'm proud of you. That last...
00:07:32.95\00:07:34.62
Better qualified. Fit, you know.
00:07:34.65\00:07:36.05
Okay, okay.
00:07:36.08\00:07:37.42
That last fit is kind of like
00:07:37.45\00:07:39.29
when man started
traveling with technology,
00:07:39.32\00:07:42.06
he was able with
the power of technology,
00:07:42.09\00:07:44.49
was able to fly through the sky,
00:07:44.53\00:07:46.59
was able to take railroads
00:07:46.63\00:07:47.96
across the land and
giant ships across the sea
00:07:48.00\00:07:51.07
and the power that he had
00:07:51.10\00:07:52.87
through the
technology made this possible...
00:07:52.90\00:07:55.74
Where we saw that
God's word is powerful,
00:07:55.77\00:07:58.11
God has enough
power to change us...
00:07:58.14\00:07:59.57
Come on now.
00:07:59.61\00:08:00.94
And through the crucible of this
00:08:00.98\00:08:02.64
anything is
possible in our lives.
00:08:02.68\00:08:04.55
Anything,
anything He wants to do,
00:08:04.58\00:08:06.18
anything He puts in front of us,
00:08:06.21\00:08:08.48
He'll give us the
power to do. Come on now.
00:08:08.52\00:08:09.85
So that means, if I'm
eating the fatty foods
00:08:09.88\00:08:14.42
or whatever it might be,
00:08:14.46\00:08:15.89
we don't get to nitpick on
what it is, it doesn't matter,
00:08:15.92\00:08:17.86
we all have a
weak spot sometimes.
00:08:17.89\00:08:19.53
Yes, okay.
00:08:19.56\00:08:20.90
But we know that
through Christ like you said...
00:08:20.93\00:08:22.26
Anything is
possible. Anything is possible.
00:08:22.30\00:08:24.93
So when we're
talking about our health
00:08:24.97\00:08:27.80
and we're talking
about this journey
00:08:27.84\00:08:29.17
that we're about to start,
00:08:29.20\00:08:30.54
some of these things
might seem hard to give up.
00:08:30.57\00:08:32.71
Some of these
things that might seem easy
00:08:32.74\00:08:34.11
to start cooking the vegan food
and start eating the vegan food
00:08:34.14\00:08:37.11
but might seem a little harder
00:08:37.15\00:08:38.71
to stop eating
some of the other stuff.
00:08:38.75\00:08:40.55
And actually live the healthy
vibrant life we're seeking,
00:08:40.58\00:08:43.59
so we want you to know
that with God it is possible.
00:08:43.62\00:08:48.09
If you do it with
Him, if you rely on Him,
00:08:48.12\00:08:50.93
and if you have
faith in Him it's possible.
00:08:50.96\00:08:52.99
Come on now.
00:08:53.03\00:08:54.36
Now have you
tried to do something
00:08:54.40\00:08:56.03
and fail before in life?
00:08:56.06\00:08:58.23
It happens
sometimes all too frequently.
00:08:58.27\00:09:00.10
And I'm
learning, what it means to
00:09:00.14\00:09:01.97
I guess in a
sense as we like to say
00:09:02.00\00:09:03.54
to surrender my heart to Christ.
00:09:03.57\00:09:05.31
Okay. It's not easy.
00:09:05.34\00:09:06.68
You know, sometimes you
don't want to give things up,
00:09:06.71\00:09:08.04
you know what I
mean, just to be frank...
00:09:08.08\00:09:09.41
And be honest.
Just to be honest.
00:09:09.44\00:09:10.78
We can be hard-headed sometimes
to be very honest with you.
00:09:10.81\00:09:12.68
Well, I got a pretty hard-head.
00:09:12.71\00:09:14.12
It's pretty stone.
It's pretty stone and rock.
00:09:14.15\00:09:15.62
Come no now, man. Come on, man.
00:09:15.65\00:09:17.69
But these failures
aren't always a bad thing.
00:09:17.72\00:09:19.82
God wants to teach us
through these failures.
00:09:19.85\00:09:22.36
So He wants to
teach us that with Him...
00:09:22.39\00:09:25.83
Things are
possible. That's right.
00:09:25.86\00:09:27.56
But with our self,
with the way we're doing it,
00:09:27.60\00:09:29.66
with the ideas we have,
and with the ideas people have.
00:09:29.70\00:09:32.67
Usually when
something goes wrong,
00:09:32.70\00:09:34.04
the first thing we do is,
is call brother so and so...
00:09:34.07\00:09:36.50
Come no now. Call
sister so and so...
00:09:36.54\00:09:37.87
Try to find out
what's going wrong
00:09:37.91\00:09:39.24
and God wants to tell
us that we'll keep failing,
00:09:39.27\00:09:41.41
we'll keep not
getting things right
00:09:41.44\00:09:42.91
unless we try it through Him.
00:09:42.94\00:09:44.28
That's so true.
00:09:44.31\00:09:45.65
And, friends, we
want to say this is that,
00:09:45.68\00:09:47.02
you know, God says,
00:09:47.05\00:09:48.38
our thoughts are
not His thoughts,
00:09:48.42\00:09:49.78
neither are our ways His ways,
00:09:49.82\00:09:51.49
but we have to go
to God and ask Him
00:09:51.52\00:09:53.62
and say, "What
are your ways, God?
00:09:53.66\00:09:55.26
What are your thoughts, God?"
00:09:55.29\00:09:56.66
And when we go to
God's thoughts in His ways,
00:09:56.69\00:09:59.43
then we can say
like you're saying,
00:09:59.46\00:10:00.96
all things become what?
00:10:01.00\00:10:02.36
Possible. Possible.
00:10:02.40\00:10:03.73
Anything becomes
possible at that point.
00:10:03.77\00:10:05.27
So what else can
we learn from this,
00:10:05.30\00:10:07.60
this subject of
anything becoming possible.
00:10:07.64\00:10:09.24
What estimates
can we take from this?
00:10:09.27\00:10:10.91
Well, we can
say, you can see that
00:10:10.94\00:10:12.47
if we weren't that
good of a cook before that
00:10:12.51\00:10:14.24
but with God we can learn...
00:10:14.28\00:10:15.81
Come on now. That's
right. And you can be better.
00:10:15.84\00:10:17.18
If you didn't know
how to eat the right way,
00:10:17.21\00:10:18.55
with God you can learn
and you will be better,
00:10:18.58\00:10:19.91
we weren't paying that
much attention to our health
00:10:19.95\00:10:22.12
but now we want to start.
00:10:22.15\00:10:23.49
Anything in your life
00:10:23.52\00:10:24.85
that might have
been in the negative,
00:10:24.89\00:10:26.22
that might have been in
array, even your finances,
00:10:26.25\00:10:27.69
even your debt
and your budgeting.
00:10:27.72\00:10:29.22
Come on now. Maybe the way...
00:10:29.26\00:10:30.59
You know, we
raise our kids maybe...
00:10:30.63\00:10:32.49
Even old relationships we
might have with family members
00:10:32.53\00:10:35.36
that might be broken
or hurt, there's nothing
00:10:35.40\00:10:37.93
that's
impossible for God to mean,
00:10:37.97\00:10:39.70
for God to work
within our lives.
00:10:39.73\00:10:41.17
This for me,
friends, is good news.
00:10:41.20\00:10:44.47
I tell you, we need good news
because there's so many of us
00:10:44.51\00:10:47.64
that are hurting, so many
of us we want something better
00:10:47.68\00:10:50.78
but we don't
know how to obtain it.
00:10:50.81\00:10:52.71
And I tell you, as we again,
00:10:52.75\00:10:54.22
we want to again send
you all to the scriptures.
00:10:54.25\00:10:56.35
Again, we are at day number four
00:10:56.38\00:10:58.29
and it means that we
should read today, Matthew 4.
00:10:58.32\00:11:02.39
Again, Christ is the
answer, there is no other way.
00:11:02.42\00:11:06.76
He has all the
answers that we need
00:11:06.80\00:11:09.10
to be able to be like Him.
00:11:09.13\00:11:10.57
Any closing thoughts, Chef Law?
00:11:10.60\00:11:12.17
Any closing thoughts
on this faith section?
00:11:12.20\00:11:13.87
Some closing thoughts
I want to leave you with
00:11:13.90\00:11:15.80
that God is not a small
person with small ideas,
00:11:15.84\00:11:20.08
God is broad with big ideas.
00:11:20.11\00:11:22.18
So when He says anything,
He literally means anything.
00:11:22.21\00:11:24.81
So today I want you to go home
00:11:24.85\00:11:26.25
and think about
different facets,
00:11:26.28\00:11:27.88
different avenues of your life
00:11:27.92\00:11:29.35
that you might want to
change and bring them to God
00:11:29.38\00:11:31.79
because anything is possible
and through this journey,
00:11:31.82\00:11:35.19
God wants to change you
from within and from without.
00:11:35.22\00:11:39.16
Hey, friends, we've
come right again to our "O",
00:11:45.30\00:11:48.54
the "O" in the FORK system.
00:11:48.57\00:11:50.67
And remember, the "O"
stands for Organization.
00:11:50.71\00:11:53.54
And we've been talking about
00:11:53.58\00:11:54.91
kitchen
organization steps this week,
00:11:54.94\00:11:56.31
and we've been
talking about how to make
00:11:56.34\00:11:57.68
simple stations in your kitchen.
00:11:57.71\00:11:59.95
And again, I have
my buddy here Chef Law.
00:11:59.98\00:12:02.05
What's going on, Chef
Law? How're you doing man?
00:12:02.08\00:12:03.45
That's it, man.
00:12:03.49\00:12:04.82
But today, man, you
know we like cooking, right?
00:12:04.85\00:12:06.19
You know, that's right.
00:12:06.22\00:12:07.56
And so what
we're gonna be doing,
00:12:07.59\00:12:08.92
a little earlier in our
show, we made a delicious,
00:12:08.96\00:12:10.59
a delicious cooked vegetable
with a garlic dressing.
00:12:10.63\00:12:13.33
And we're gonna show them today
00:12:13.36\00:12:14.70
on how to make a
station where they can make that
00:12:14.73\00:12:17.07
same recipe really
quickly, is that okay?
00:12:17.10\00:12:19.80
That's okay. All
right, so we have here...
00:12:19.83\00:12:21.17
We have five
vegetables and a few herbs
00:12:21.20\00:12:23.41
that kind of, kind of
give a little bit of flavor.
00:12:23.44\00:12:24.77
I want you go and tell
what those vegetables are?
00:12:24.81\00:12:27.11
All right, so let's
see what we've got here.
00:12:27.14\00:12:28.58
Right here looks
like we got some kale.
00:12:28.61\00:12:30.05
That's it. We got
some cauliflower...
00:12:30.08\00:12:32.75
We have some
broccoli right here,
00:12:32.78\00:12:34.68
we have some cabbage right here,
00:12:34.72\00:12:36.75
some carrots, some
onions, and some bell pepper.
00:12:36.79\00:12:40.96
That sounds
really good, doesn't it?
00:12:40.99\00:12:42.32
You know, I tell you,
man, so what we want to do
00:12:42.36\00:12:44.06
is really simple, we
just wanna cut these up...
00:12:44.09\00:12:45.76
Okay. Put them into our bins...
00:12:45.79\00:12:47.23
And again, we
want to make a simple
00:12:47.26\00:12:49.16
cooked vegetable for dinner,
it's gonna be really, what?
00:12:49.20\00:12:52.20
Easy. Easy.
00:12:52.23\00:12:53.57
Saves you time
and save you, what?
00:12:53.60\00:12:54.94
Money. Save you money.
00:12:54.97\00:12:56.30
So let's go ahead and start
cutting up some stuff, man.
00:12:56.34\00:12:57.67
Go ahead and start
cutting up some stuff
00:12:57.71\00:12:59.04
and put them in
these trays here.
00:12:59.07\00:13:00.41
So we got our
kale here. All right.
00:13:00.44\00:13:01.78
You go and get the onions, man.
00:13:01.81\00:13:03.14
I'm gonna get
the onion. All right.
00:13:03.18\00:13:04.51
Keep the back on so I don't cry.
00:13:04.55\00:13:05.88
Now you don't wanna cry,
man. We don't want you to cry.
00:13:05.91\00:13:07.25
It's okay for men to
cry, man. What's up with that?
00:13:07.28\00:13:09.85
It is but I ain't
going to cry today.
00:13:09.88\00:13:11.22
You ain't gonna cry today,
man. Come on now, you know.
00:13:11.25\00:13:12.89
We will try that later.
00:13:12.92\00:13:14.26
You say you have
three daughters, right?
00:13:14.29\00:13:15.79
I got three daughters.
00:13:15.82\00:13:17.16
And they make you
cry sometimes, right?
00:13:17.19\00:13:18.53
You know, you
love those girls, man.
00:13:18.56\00:13:19.89
All right, now you're
hitting the sauce right here.
00:13:19.93\00:13:21.26
Come on, hit the
sauce right, man.
00:13:21.30\00:13:22.63
Come on now.
00:13:22.66\00:13:24.00
Come on, I like
that, I like that.
00:13:24.03\00:13:25.37
I'm gonna cut these
peppers up right here.
00:13:25.40\00:13:26.74
All right.
00:13:26.77\00:13:28.10
Cut the peppers up right here,
go ahead and hit some carrots,
00:13:28.14\00:13:29.47
we just wanna slice the
carrots, just slice them,
00:13:29.50\00:13:30.84
just like that you
slice those carrots.
00:13:30.87\00:13:32.94
All right. Okay.
00:13:32.97\00:13:35.04
Really easy to do.
00:13:35.08\00:13:36.41
And we got our
onions and our peppers,
00:13:36.44\00:13:37.78
they're gonna go
in one tray together.
00:13:37.81\00:13:39.28
We got our carrots
is gonna go in there.
00:13:39.31\00:13:41.42
And I tell you, friends,
again these are easy secrets
00:13:41.45\00:13:44.55
on how to make
your kitchen organized.
00:13:44.59\00:13:46.72
We don't want to be
confused, we wanna be organized.
00:13:46.76\00:13:49.42
Amen. Isn't that right?
00:13:49.46\00:13:50.89
You know, that's right.
We wanna be organized, man.
00:13:50.93\00:13:53.03
All right, so we have
those carrots right there,
00:13:53.06\00:13:55.76
looking really good.
00:13:55.80\00:13:57.13
I'm gonna grab
some of this cabbage,
00:13:57.17\00:13:58.50
and cabbage is
good for stir-fries,
00:13:58.53\00:13:59.87
sautéing and things like that.
00:13:59.90\00:14:01.24
It can go on any
kind of a again stir-fry,
00:14:01.27\00:14:03.57
you like Asian,
Asian stir-fries,
00:14:03.61\00:14:05.77
you can do American
type foods and stir-fried up,
00:14:05.81\00:14:08.58
you can eat it with
some of your veggie meat
00:14:08.61\00:14:10.15
and stuff like that
comes out really nice.
00:14:10.18\00:14:12.21
You can slice it, dice
it, however you wanna do it.
00:14:12.25\00:14:15.08
All right, so we're gonna put
this in this tray right here.
00:14:15.12\00:14:17.15
Okay. Looking really good, man.
00:14:17.19\00:14:18.95
And lastly you're
gonna get the broccoli,
00:14:18.99\00:14:21.02
I'm gonna get this cauliflower,
and the great thing is,
00:14:21.06\00:14:23.53
friends, is that you can use
whatever vegetables you like.
00:14:23.56\00:14:25.66
I like to say, pick
five and just go ahead
00:14:25.69\00:14:27.76
and go with the herbs,
00:14:27.80\00:14:29.96
far as you can
go with your onions,
00:14:30.00\00:14:31.50
you can go with your peppers,
you can go with hot peppers,
00:14:31.53\00:14:33.47
you can even go with
ginger, just pick a few herbs
00:14:33.50\00:14:36.07
and pick five
vegetables every week.
00:14:36.10\00:14:37.87
And you know, you're gonna get
00:14:37.91\00:14:39.24
those delicious
vegetables into your system.
00:14:39.27\00:14:41.41
Some other
vegetables that I like,
00:14:41.44\00:14:42.78
you ever liked Brussels sprouts?
00:14:42.81\00:14:44.28
I'm not a Brussels sprouts, man.
00:14:44.31\00:14:45.65
Come on, man, no
Brussels sprouts?
00:14:45.68\00:14:47.02
No, I don't like
Brussels sprouts.
00:14:47.05\00:14:48.38
Come on, Chef Law.
Now the older I got...
00:14:48.42\00:14:49.75
The more vegetables I
actually started eating.
00:14:49.78\00:14:51.12
I know, you know,
sometimes we kind of don't have
00:14:51.15\00:14:52.55
a good taste buds
when we're younger,
00:14:52.59\00:14:54.12
well, you know as
we learn and grow older
00:14:54.16\00:14:56.56
we can learn better, right?
00:14:56.59\00:14:57.93
Right, but me and the sprouts,
it's kind of sprouted out.
00:14:57.96\00:15:00.16
Come on now.
00:15:00.20\00:15:01.53
You know, we got an agreement...
00:15:01.56\00:15:02.90
There you go. I kind
of leave them alone...
00:15:02.93\00:15:04.27
And they kind of
kind leave me alone.
00:15:04.30\00:15:05.63
I heard that, man, it's
all good, it's all good.
00:15:05.67\00:15:07.00
That's it right there.
You can pick what you like.
00:15:07.04\00:15:08.37
Right? Amen.
00:15:08.40\00:15:09.74
Pick what you like so we're
gonna go and lid these off.
00:15:09.77\00:15:11.64
We're almost done.
00:15:11.67\00:15:13.01
So we're talking about
less than five minutes,
00:15:13.04\00:15:15.04
Saving time and money.
00:15:15.08\00:15:16.41
We can have a simple
station in our kitchen
00:15:16.44\00:15:18.38
to make some
delicious cooked vegetables.
00:15:18.41\00:15:20.35
I'll tell you, right
here we've gotten our kale,
00:15:20.38\00:15:22.75
our herbs right here,
our onions and peppers,
00:15:22.78\00:15:25.02
we have our
carrots, we have our cabbage,
00:15:25.05\00:15:27.86
the broccoli,
and the cauliflower.
00:15:27.89\00:15:30.56
Give me a five
on that, bro. Yes.
00:15:30.59\00:15:31.93
That's what I'm talking about.
00:15:31.96\00:15:33.29
So, friends, I tell
you, you can do this at home,
00:15:33.33\00:15:35.70
it's easy, it's delicious,
it's simple, it saves you time
00:15:35.73\00:15:39.40
and saves you money,
kitchen organization.
00:15:39.43\00:15:43.10
Well, welcome again, friends,
00:15:48.74\00:15:50.08
we've come down to the
"R" of the FORK system.
00:15:50.11\00:15:53.05
Again, the "R"
stands for Recipe.
00:15:53.08\00:15:55.78
And today, I tell you,
00:15:55.82\00:15:57.15
we're gonna be making
something that I love.
00:15:57.19\00:15:58.52
I tell you, it's
one of my favorites.
00:15:58.55\00:16:00.06
It's some good old fashioned
southern style collard greens.
00:16:00.09\00:16:04.23
And I know if you all
think about collard greens,
00:16:04.26\00:16:06.36
there's normally a lot of,
00:16:06.39\00:16:07.90
you know, we're used to
putting ingredients at times
00:16:07.93\00:16:09.96
that are not always ideal.
00:16:10.00\00:16:12.17
And we're gonna show you
today, how you can actually
00:16:12.20\00:16:13.70
replace some of those
things with something better.
00:16:13.74\00:16:15.97
But again, I got my
good buddy again Chef Law,
00:16:16.00\00:16:18.27
how are you doing, Chef Law?
00:16:18.31\00:16:19.64
How're you guys doing out there?
00:16:19.67\00:16:21.01
I'm ready to cook.
00:16:21.04\00:16:22.38
Now, you know we've
been talking about faith,
00:16:22.41\00:16:23.75
different things in
some of our episodes.
00:16:23.78\00:16:25.11
We will be giving them
a little bit inspiration
00:16:25.15\00:16:26.61
but now, you know, the
Bible tells us, it says,
00:16:26.65\00:16:28.18
beloved I wish
you above all things.
00:16:28.22\00:16:30.35
So that means is what?
Prosper and be in good health.
00:16:30.39\00:16:32.62
Come on now, so and
to be in good health,
00:16:32.65\00:16:34.19
we have to eat in a
way that's gonna what?
00:16:34.22\00:16:35.99
To buildup our what?
00:16:36.02\00:16:37.36
Immune system,
our body, our health.
00:16:37.39\00:16:38.73
Come on, that's
what we're talking about
00:16:38.76\00:16:40.10
so we have something
delicious today, man,
00:16:40.13\00:16:42.06
southern style collard green.
00:16:42.10\00:16:43.67
Southern style, are we
taking it to the south?
00:16:43.70\00:16:45.03
Come on, taking
to the south now.
00:16:45.07\00:16:46.40
Come on now.
00:16:46.43\00:16:47.77
Now, normally we cook,
we cook collard greens,
00:16:47.80\00:16:49.14
we cook greens,
00:16:49.17\00:16:50.51
how do we normally cook them
when we cook collard greens.
00:16:50.54\00:16:51.87
What's the normal
process that we normally do?
00:16:51.91\00:16:53.71
Well, my Mom's
from North Carolina,
00:16:53.74\00:16:55.44
so most of the time
when she cooks greens,
00:16:55.48\00:16:56.95
she has a big old pot.
00:16:56.98\00:16:58.88
Come on, big old pot.
00:16:58.91\00:17:00.25
She throws water
and then the seasonings
00:17:00.28\00:17:01.62
and then throws
the greens in the pot.
00:17:01.65\00:17:02.98
So, you know, we
normally have a big pot,
00:17:03.02\00:17:04.35
this is not too
big but you know,
00:17:04.39\00:17:05.72
you put all your water in here.
00:17:05.75\00:17:07.09
How long you normally cook it?
00:17:07.12\00:17:08.72
For fairly long. Fairly long.
00:17:08.76\00:17:10.56
For a couple of minutes.
00:17:10.59\00:17:11.93
No, not that long,
not from where I'm, bro.
00:17:11.96\00:17:13.60
I'm from a Carver County
a country of Carver County
00:17:13.63\00:17:16.30
and my people
cook collard greens,
00:17:16.33\00:17:18.13
they cook it for a
long time, about two hours,
00:17:18.17\00:17:20.44
three hours, they
got a little marinate.
00:17:20.47\00:17:22.44
You now what I'm saying?
00:17:22.47\00:17:23.81
Then all in the
marination flavors come into it.
00:17:23.84\00:17:25.37
So we want to do
today, we're gonna do
00:17:25.41\00:17:26.74
a little bit different,
we're going to actually do it
00:17:26.78\00:17:28.81
something that might,
even my Dad taught me.
00:17:28.84\00:17:31.41
You know, my Dad grew
up in, in the country,
00:17:31.45\00:17:33.18
but he said, you
know, son, let me show you
00:17:33.21\00:17:34.55
something little,
little bit better.
00:17:34.58\00:17:35.92
Let me show you how to make
this a little bit healthier.
00:17:35.95\00:17:37.89
So he showed me how
to make collard greens
00:17:37.92\00:17:39.59
like sautéing them.
00:17:39.62\00:17:41.02
Oh, okay, there's all
kind of collard green recipe,
00:17:41.06\00:17:43.56
that's how we can.
00:17:43.59\00:17:46.06
Go ahead now.
All right, all right.
00:17:46.09\00:17:47.60
So go ahead and get
that onion right there,
00:17:47.63\00:17:48.96
we're going to
actually get the onion.
00:17:49.00\00:17:50.50
Okay. Before we go to it...
00:17:50.53\00:17:51.87
We're gonna read
a, let's go ahead
00:17:51.90\00:17:53.23
and read the recipe so
they know what we're doing.
00:17:53.27\00:17:54.60
Go ahead and read the
recipe for us if you don't mind?
00:17:54.64\00:17:55.97
Let's see what we have. Okay.
00:17:56.00\00:17:57.34
Oh, man, that's a,
that's like pretty good recipe.
00:18:15.16\00:18:18.63
That's more flavor in
it. Come on, that smoke so.
00:18:18.66\00:18:20.96
Again we have that last
ingredient was just right here,
00:18:21.00\00:18:23.20
it's called this liquid
hickory smoke flavoring.
00:18:23.23\00:18:26.13
That's the one right there.
00:18:26.17\00:18:27.50
I tell you, well,
this is gonna be normally
00:18:27.54\00:18:28.87
a lot of times we find people
when they make collard greens,
00:18:28.90\00:18:30.41
they're gonna only put normally
00:18:30.44\00:18:31.77
a ham hock bone,
things like that.
00:18:31.81\00:18:34.84
Turkey necks.
00:18:34.88\00:18:36.21
Turkey necks and
things like that,
00:18:36.24\00:18:37.58
so they normally use
that to kind of give like that
00:18:37.61\00:18:39.08
I guess, that
meaty feel, meaty taste.
00:18:39.11\00:18:41.08
That flavoring. Exactly.
00:18:41.12\00:18:42.45
So we're not gonna
use any meat obviously,
00:18:42.48\00:18:43.89
but we're gonna give it that
meat like flavor, is that okay?
00:18:43.92\00:18:46.15
Give it that taste.
Come on now. Come on now.
00:18:46.19\00:18:48.22
So what we're gonna
do, we're gonna start out,
00:18:48.26\00:18:49.59
cut the onions up, we're
gonna go ahead and cut this up.
00:18:49.62\00:18:51.16
Okay. All right, slice them...
00:18:51.19\00:18:52.89
Just like that. All right.
00:18:55.56\00:18:56.93
Slice them up, man,
oh, it's gonna be good.
00:18:56.97\00:19:01.00
Now what I'm gonna
do, put the oil in,
00:19:01.04\00:19:02.47
go ahead and throw these onions
00:19:02.50\00:19:03.84
after I get this oil in here
if you don't mind, Chef Law?
00:19:03.87\00:19:05.34
All right, no
problem, I got you.
00:19:05.37\00:19:07.08
Throw it right on
there if you don't mind.
00:19:07.11\00:19:09.11
All right, that's
what I'm talking about.
00:19:09.14\00:19:10.48
There goes that sizzle. Sizzle.
00:19:10.51\00:19:11.85
We got to have a
sizzle. When you sizzle...
00:19:11.88\00:19:13.21
Come on now. Let it
sizzle. We know you're cooking.
00:19:13.25\00:19:14.58
Let me go ahead and
layer the flavors on here,
00:19:14.62\00:19:16.02
we got to layer the
flavors, is that okay?
00:19:16.05\00:19:18.02
So go and bring me the
garlic if you don't mind, okay?
00:19:18.05\00:19:19.72
Garlic.
00:19:19.75\00:19:21.09
Get some garlic on
there, if you don't mind?
00:19:21.12\00:19:22.46
Garlic on there.
All right, all right.
00:19:22.49\00:19:23.83
So go ahead now
bring me some of that,
00:19:23.86\00:19:25.66
what else we have over there?
00:19:25.69\00:19:27.03
We got some of the seasoning
right there if you don't mind,
00:19:27.06\00:19:29.70
please, all right.
00:19:29.73\00:19:31.33
The season, had the
chicken style seasoning,
00:19:31.37\00:19:33.13
go and put that on
there for right now
00:19:33.17\00:19:34.50
a little bit of that,
00:19:34.54\00:19:35.87
just little bit to layer
some of these flavors here.
00:19:35.90\00:19:37.34
All right.
00:19:37.37\00:19:38.71
Go and give me some of those,
00:19:38.74\00:19:40.08
right here that cabbage, please.
00:19:40.11\00:19:41.58
All right,
dropping them into pan.
00:19:41.61\00:19:42.94
All right, that's
looking really good, man.
00:19:42.98\00:19:44.58
Oh, yeah, turn this heat
up a little bit, all right.
00:19:44.61\00:19:47.48
So what we're gonna
do, this is gonna sizzle
00:19:47.52\00:19:49.02
just for little bit,
we're gonna in a second,
00:19:49.05\00:19:50.95
we're not boiling
the collard greens...
00:19:50.99\00:19:53.25
We're gonna do
what? Refine them.
00:19:53.29\00:19:54.62
We're going to
sauté them. Sauté them.
00:19:54.66\00:19:56.12
We're gonna get that flavor
00:19:56.16\00:19:57.63
just fusing all the
way through, is that okay?
00:19:57.66\00:20:00.10
And it's going to
still have the same flavor
00:20:00.13\00:20:01.80
as if I would have boiled them.
00:20:01.83\00:20:03.16
Come on, that's gonna
be even better actually.
00:20:03.20\00:20:04.53
It's gonna be
even better from that.
00:20:04.57\00:20:05.90
It's even better, man. Okay.
00:20:05.93\00:20:07.27
'Cause it gets kind of
like a nice crispiness too,
00:20:07.30\00:20:08.64
I like the crispy
feel too, is not too bad.
00:20:08.67\00:20:10.14
Not crispy where
it's kind of like crunchy,
00:20:10.17\00:20:12.01
but a nice kind
of slight crispiness,
00:20:12.04\00:20:14.14
nice soft crunch
too it's going to have.
00:20:14.18\00:20:15.91
A nice Grandma Brown...
00:20:15.94\00:20:17.61
Come on, Grandma Brown,
you know, about Grandma Brown,
00:20:17.65\00:20:19.41
that's what I'm talking about.
00:20:19.45\00:20:20.78
So what I'm gonna do
now, we're gonna go ahead now,
00:20:20.82\00:20:22.48
put little water
in here, all right.
00:20:22.52\00:20:24.65
And it's kind of
like a sauté sliced theme
00:20:24.69\00:20:27.12
kind of effect
we're doing, okay.
00:20:27.16\00:20:28.49
Okay. A sauté sliced theme.
00:20:28.52\00:20:29.86
So we have our
collard greens here again,
00:20:29.89\00:20:32.69
collard greens already
sliced, already diced up,
00:20:32.73\00:20:35.36
and we're gonna throw
this right into the pan, okay.
00:20:35.40\00:20:37.30
So we're gonna go
ahead and throw this
00:20:37.33\00:20:38.67
right into the
pan, just like that.
00:20:38.70\00:20:41.07
Oh, man. That is...
00:20:41.10\00:20:42.87
Oh, that's gonna be good.
00:20:42.90\00:20:44.24
I smell the flavors
just starting to kick up now.
00:20:44.27\00:20:46.98
That's lovely. Oh,
man, just like that.
00:20:47.01\00:20:49.64
Take little bit of
all, just like that.
00:20:49.68\00:20:51.55
And what we're gonna
do, we're gonna stir this
00:20:51.58\00:20:53.18
fold in on and okay,
00:20:53.21\00:20:54.55
we're gonna fold
this right on in, okay.
00:20:54.58\00:20:55.92
Let me go ahead and get
my nice little spatula here.
00:20:55.95\00:20:58.19
Okay. All right.
00:20:58.22\00:20:59.55
So we're gonna fold this.
Oh, look at that, look at that.
00:20:59.59\00:21:01.56
That's what I'm
talking about. Come on now.
00:21:01.59\00:21:02.99
Come on now, Chef Law.
00:21:03.02\00:21:04.96
Oh, you smell
that out right there?
00:21:04.99\00:21:06.33
It smells beautiful right there.
00:21:06.36\00:21:07.70
Come on now.
00:21:07.73\00:21:09.06
That's taking me
back to my challenge...
00:21:09.10\00:21:10.43
Now I want you to tell
mom, when you get home,
00:21:10.47\00:21:11.80
on how to make these
collard greens like this...
00:21:11.83\00:21:13.17
All right? I'll let her know...
00:21:13.20\00:21:14.54
All right. I'll
tell her to tune in.
00:21:14.57\00:21:15.90
Our special ingredient
right here, just like that.
00:21:15.94\00:21:19.21
There it is. All right.
00:21:19.24\00:21:20.58
We wanna fold that in there,
fold that that smell is good.
00:21:20.61\00:21:22.94
You smell that
hickory smoke just like that,
00:21:22.98\00:21:24.98
just go around the
pan just like that.
00:21:25.01\00:21:27.32
Oh, that's looking real good.
00:21:27.35\00:21:28.85
How long do I
want to let this cook?
00:21:28.88\00:21:30.22
Man, literally three minutes,
two, three minutes it is done.
00:21:30.25\00:21:33.25
And it's done? It's done.
00:21:33.29\00:21:34.62
Again we're not
trying to kill the,
00:21:34.66\00:21:35.99
we're not trying to
kill the collard greens.
00:21:36.02\00:21:37.36
Not trying to kill
the collard greens.
00:21:37.39\00:21:38.73
It wants to live.
Do you understand?
00:21:38.76\00:21:40.10
It has to live
and not die. Amen.
00:21:40.13\00:21:43.00
All right. Live food.
00:21:43.03\00:21:44.37
Come on now. Live and not die.
00:21:44.40\00:21:46.03
We got to stir it
up just like that.
00:21:46.07\00:21:47.54
Oh, man, go and
get the plate for me?
00:21:47.57\00:21:48.94
All right. It's
gonna be real nice.
00:21:48.97\00:21:50.31
I'm liking
this, I'm loving this,
00:21:50.34\00:21:51.67
this is gonna be good.
00:21:51.71\00:21:53.04
Come on now, Chef Law. Okay.
00:21:53.07\00:21:55.51
All right, go and get
that right there for me.
00:21:55.54\00:21:56.88
And we've got the
plate. All right now.
00:21:56.91\00:21:58.61
You thought I was
getting it for you...
00:21:58.65\00:22:00.15
Kind of getting
the plate for me.
00:22:00.18\00:22:01.52
All right, let's go ahead
and put on top of that plate.
00:22:01.55\00:22:03.85
All right. Look at
that, look at that.
00:22:03.89\00:22:05.45
It's nice and green, not
too, no too, not too green,
00:22:05.49\00:22:07.86
little, little bit of cooked,
00:22:07.89\00:22:09.22
you know, so it
won't be too crunchy.
00:22:09.26\00:22:10.59
Make it nice and
brown. Nice soft crunch...
00:22:10.63\00:22:12.03
We got the sauce it's
coming out there with the water.
00:22:12.06\00:22:13.83
Oh, it looks real good.
00:22:13.86\00:22:15.20
I'm gonna put that right in
the middle of the plate here.
00:22:15.23\00:22:16.56
That's delicious. Come on now.
00:22:16.60\00:22:17.93
Go and get the fork,
we got a fork down here.
00:22:17.97\00:22:19.30
This is gonna be
some kind of delicious.
00:22:19.33\00:22:20.87
Let me taste that now.
Oh, let's see how this tastes.
00:22:20.90\00:22:23.27
I can't feed you, you're
not my wife, man, I'm sorry.
00:22:23.30\00:22:25.24
I'm glad. That's all right now.
00:22:25.27\00:22:28.08
We agree. Oh, man.
00:22:28.11\00:22:30.51
Delicious? Right there.
00:22:30.55\00:22:31.88
That's what I'm talking about.
00:22:31.91\00:22:33.25
Southern style collard greens
00:22:33.28\00:22:34.92
made really
easy, really delicious.
00:22:34.95\00:22:37.49
Hey, friends, we've
come down to the last part
00:22:43.93\00:22:46.56
of challenge day number four.
00:22:46.59\00:22:48.80
And you know the FORK
system, it ends with the "K"
00:22:48.83\00:22:51.73
and the "K"
stands for Knowledge.
00:22:51.77\00:22:54.84
And, friends, I tell you,
00:22:54.87\00:22:56.20
it's important
that we understand
00:22:56.24\00:22:58.24
how to experience
this 28 days to wellness.
00:22:58.27\00:23:01.38
So what we like to do
again is we like to recap
00:23:01.41\00:23:03.61
what we've learned in this show.
00:23:03.65\00:23:04.98
We're going to ask
you all three questions,
00:23:05.01\00:23:07.05
and I hope you're ready.
00:23:07.08\00:23:08.42
Put your thinking caps on,
00:23:08.45\00:23:09.78
and I have my
lovely wife Chef Chew,
00:23:09.82\00:23:11.59
we're gonna go ahead
and give some questions.
00:23:11.62\00:23:12.95
Why don't you go ahead
00:23:12.99\00:23:14.32
and give us some
questions, Chef Chew?
00:23:14.36\00:23:15.69
All right, so
the first question is
00:23:15.72\00:23:17.09
how many things
are possible with God?
00:23:17.13\00:23:20.40
Is it some things,
00:23:20.43\00:23:22.10
is it no things,
or is it all things?
00:23:22.13\00:23:25.33
Man, that's an
interesting question.
00:23:25.37\00:23:28.14
All right, let's talk about it.
00:23:28.17\00:23:29.50
You know, I tell you, you know,
God is a God that does not lie.
00:23:29.54\00:23:31.34
And I tell you, you know for God
00:23:31.37\00:23:33.31
all things are
possible, all things.
00:23:33.34\00:23:36.95
Not just one, not just two,
00:23:36.98\00:23:39.05
and not even
just three, but what?
00:23:39.08\00:23:40.82
But all things. All.
00:23:40.85\00:23:42.18
What's question number
two? What's question number two?
00:23:42.22\00:23:43.95
All right, so
question number two is,
00:23:43.99\00:23:45.85
how many
vegetables should I have
00:23:45.89\00:23:47.96
in the cooked
vegetables station?
00:23:47.99\00:23:50.46
Is it A, one to
three, B, ten to twelve,
00:23:50.49\00:23:54.26
or is it C, three to five?
00:23:54.30\00:23:56.70
Well, you know, Chef Chew,
when we start getting excited
00:23:56.73\00:23:58.23
about eating healthy,
we just go right to the...
00:23:58.27\00:24:00.14
Stock it up. Come on now.
00:24:00.17\00:24:01.50
We go right into the, especially
00:24:01.54\00:24:02.87
the vegetable
section, 'cause you think about
00:24:02.90\00:24:04.24
the vegetable
section, about what?
00:24:04.27\00:24:05.61
Eating healthy. That's right.
00:24:05.64\00:24:06.98
You know, you just buy
everything you want to get.
00:24:07.01\00:24:08.51
And then what happens, you
got, sometimes we can get what?
00:24:08.54\00:24:10.48
Too many. Too much.
00:24:10.51\00:24:11.85
So it's good, we
want you all to know
00:24:11.88\00:24:13.21
that you have to
plan out your cooking,
00:24:13.25\00:24:15.05
you have to plan
it out in such a way
00:24:15.08\00:24:16.65
where it's gonna be
again easy and efficient.
00:24:16.69\00:24:19.55
So again, we only want to
get three to five vegetables
00:24:19.59\00:24:23.59
at a time for the
cooked vegetable station.
00:24:23.63\00:24:25.76
So what's question
number three, Chef Chew?
00:24:25.79\00:24:27.73
All right, last question,
00:24:27.76\00:24:29.50
in the southern
style collard greens
00:24:29.53\00:24:31.87
the ingredients are
mixed into the collards,
00:24:31.90\00:24:33.94
while they are sautéing,
is this true or is it false?
00:24:33.97\00:24:37.77
And you know, we talked
about a little earlier about
00:24:37.81\00:24:40.71
when it comes to
cooking collard greens,
00:24:40.74\00:24:42.61
you know, a lot
of times when we do
00:24:42.64\00:24:43.98
we put it in
the pot... Too long.
00:24:44.01\00:24:45.65
And we boil it for like
five hours something like this,
00:24:45.68\00:24:48.58
it's like come on,
give me some life now,
00:24:48.62\00:24:51.12
I mean, the collard greens
are just like dying in the pot.
00:24:51.15\00:24:53.56
And so, what happens again,
00:24:53.59\00:24:54.92
we kill a lot of the nutrients
inside the collard greens.
00:24:54.96\00:24:57.26
Another way that we
can make it, Chef Chew,
00:24:57.29\00:24:58.99
is that what we can do
is put it all into the pan,
00:24:59.03\00:25:01.40
with the vegetable,
00:25:01.43\00:25:02.76
the sautéed vegetables,
the onions and the garlic...
00:25:02.80\00:25:04.43
That's right. And the pepper.
00:25:04.47\00:25:05.80
And put the
collard greens on top,
00:25:05.83\00:25:07.37
let it just sauté down
just for a few minutes.
00:25:07.40\00:25:09.74
And guess what, so we don't,
you can mix all the ingredients
00:25:09.77\00:25:12.74
into the pan, while it sautéing
00:25:12.77\00:25:14.64
and let all of
those flavors come out.
00:25:14.68\00:25:16.01
So the answer is true. True.
00:25:16.04\00:25:18.68
The true answer. There you go.
00:25:18.71\00:25:20.05
So I tell you,
friends, it is important
00:25:20.08\00:25:22.25
that you learn these principles.
00:25:22.28\00:25:24.42
Again, we want to
remember that God is the answer.
00:25:24.45\00:25:27.99
The Bible lets us
know that the Holy Spirit
00:25:28.02\00:25:29.82
will teach us all things
00:25:29.86\00:25:31.86
and He says, He will bring what?
00:25:31.89\00:25:33.23
All things to... All
things to our remembrance.
00:25:33.26\00:25:35.00
Come on, to our remembrance.
00:25:35.03\00:25:36.36
And listen, I tell
you, you know, this,
00:25:36.40\00:25:37.83
this day number four has
been an exciting journey.
00:25:37.87\00:25:40.37
But we have a
long ways to go, right?
00:25:40.40\00:25:42.64
We do. You know,
it's kind of like...
00:25:42.67\00:25:44.21
You know, we
live in the Bay Area,
00:25:44.24\00:25:46.61
in the San Francisco Bay area.
00:25:46.64\00:25:48.51
And we have to
cross a lot of what?
00:25:48.54\00:25:49.88
Bridges, right?
00:25:49.91\00:25:51.25
And sometimes that
bridge can sometimes,
00:25:51.28\00:25:52.91
especially that
Golden Gate Bridge...
00:25:52.95\00:25:54.28
It's pretty long. We
walked in with our...
00:25:54.32\00:25:55.98
With Mom, didn't
we? We did. We sure did.
00:25:56.02\00:25:57.99
It was a long walk across
that bridge but guess what?
00:25:58.02\00:26:00.02
Didn't we get
across it? Eventually.
00:26:00.06\00:26:01.92
It took time,
didn't it? Eventually.
00:26:01.96\00:26:03.43
It was like, man, we
were walking almost like an...
00:26:03.46\00:26:04.96
It was actually
easier coming back too.
00:26:04.99\00:26:07.20
Come on now, I like that,
00:26:07.23\00:26:08.66
I like that, easier coming back.
00:26:08.70\00:26:10.03
But I tell you, friends,
we walked across that bridge
00:26:10.07\00:26:12.13
and sometimes the
bridges in our lives,
00:26:12.17\00:26:13.87
even though it takes
a long time to cross,
00:26:13.90\00:26:16.04
always remember
that there is a end,
00:26:16.07\00:26:18.21
there is a destination
that we're trying to get to.
00:26:18.24\00:26:20.34
So remember that God is the one
00:26:20.38\00:26:22.14
who says that all
things are possible.
00:26:22.18\00:26:24.78
God can carry us across
that bridge, isn't that right?
00:26:24.81\00:26:27.85
Amen. Come on, I tell you.
00:26:27.88\00:26:29.22
So we're looking forward
to the rest of this challenge,
00:26:29.25\00:26:31.42
we have some things,
we're gonna be learning.
00:26:31.45\00:26:32.79
Remember, the FORK system,
00:26:32.82\00:26:34.16
what does "F"
stand for, Chef Chew?
00:26:34.19\00:26:35.52
Faith. What is
the "O" stand for?
00:26:35.56\00:26:36.89
Organization.
00:26:36.93\00:26:38.26
And the "R" stands for? Recipes.
00:26:38.29\00:26:39.63
And the "K"
stands for? Knowledge.
00:26:39.66\00:26:41.33
So, friends,
remember, all these things
00:26:41.36\00:26:43.43
are a simple little
system helping you to practice
00:26:43.47\00:26:47.37
these simple ways
on how to eat healthy.
00:26:47.40\00:26:50.11
Remember, 28 days to wellness,
00:26:50.14\00:26:52.17
28 days for
experiencing longevity.
00:26:52.21\00:26:55.61
And I tell you, I tell
you, I'm looking forward
00:26:55.64\00:26:57.45
to as we go
through this program,
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we're gonna be
doing some recipes
00:26:59.01\00:27:00.35
that's gonna blow you away.
00:27:00.38\00:27:01.72
I tell you we have some recipes
that we're gonna be learning,
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that's gonna teach
us how to make again,
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I like to call
it the veggie meats,
00:27:05.12\00:27:06.76
I like to call
it better than meat.
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You know, we say one recipe,
we say that looks like chicken,
00:27:08.46\00:27:10.99
tastes like
chicken, but guess what,
00:27:11.03\00:27:13.09
it's not chicken,
crispy on the outside,
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and white in the middle.
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Oh, it's delicious.
00:27:16.63\00:27:18.23
So we're gonna be learning
how to make all these fake,
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I won't say fake, but
better than chicken...
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The real stuff.
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The real stuff, there
you go, the real stuff.
00:27:24.04\00:27:25.37
So it's gonna be exciting.
00:27:25.41\00:27:26.74
And I just can't
wait, but you know something
00:27:26.78\00:27:28.68
we have to close it out,
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at the end of this
wonderful, wonderful program.
00:27:30.08\00:27:32.98
And friends, you
know, my name is Chef Chew.
00:27:33.01\00:27:35.75
And my name is Chef Chew too.
00:27:35.78\00:27:37.39
And as we always say,
00:27:37.42\00:27:39.85
"Gonna give you
something to chew on."
00:27:39.89\00:27:43.66