And you guys I love this book it's helped so many people I'm just letting you know a lot of people because it's helped this right here
so there it is right what's that right there and that's what it's helped that's how incredible this book is
I mean I'll go through it a little bit too and tell you what's in here you guys and show you what's in here
but there's incredible recipes roasted veggie pasta is a great one it's a great one for the holidays it's a great one for what's happening
right I got my pot on here and you know what I love I'm just telling you guys this burner I know
you guys have seen me use this burner before just a single electric burner I love it because of a
lot of reasons people have problems with gas stoves right so they get the gas the gas stoves
they get like affected by it because you're burning you're burning that flame right you're
burning that flame and you're burning that gas and if you're sitting there and you're cooking
over that gas stove all the time and you're breathing in all those fumes. A lot of people
are sensitive. A lot of people are chemical sensitive. They're sensitive with all kinds
of different issues. They've got allergies. They've got all kinds of stuff, right? So
when you're breathing in and you're cooking and you're just sitting there over gas, you've
got to think about that, right? And you're sitting there cooking for an hour or two and
you've got a lot of stuff going and you're just breathing in all that burning gas. It's
hard on a lot of people. A lot of people don't know it. Now they've got a headache or they
just don't feel good and they're trying to entertain everybody. They got company over.
So what I like about the single burner is that it can keep you, it can kind of break it up. You'd be
like, okay, I could cook something on a stove and get a little bit of that, but I can also cook
something on a single burner too. That's why I really like it for myself. Right now, even though
I got electric in this kitchen right here, I've been in a lot of places in my life where it's the
gas stove and I'd be like, hey, got that right there. So that's cool. And the link is, the link
for that's down there too and it's inexpensive which is really awesome but we're doing the
roasted veggie pasta so let me get going on that to start with and I want to give you guys some
cool tips and everything so that's what this is about as well happy to be here so let's cut some
stuff up to start with all right so I got some zucchinis here and I showed you this the other
day right there they are there's all the nail marks right there you guys can take a look if
We get a close-up too.
But there they are.
These came from the store.
They were on the shelf.
And they're all there.
See?
It's everybody's fingernails.
Right?
There they are.
And who knows what was under everybody's fingernails
when they were doing that, right?
Who knows?
I mean, there's a lot of things under people's fingernails.
Look at this one.
This has got a nice fingernail mark right there.
It's got one up there.
So what I do is I cut those spots out with zucchinis. The skin is so thin, but I cut those little spots out. I just want to get rid of those is what I do. So I'm just showing you how I do this, you guys, right? And I'm look, you don't have to be perfect if you don't want to, right? You don't have to. But I like to get I like to get those spots out of there because it contains whatever was under their fingernails. That's what is in here. No one knows this.
No one knows this.
I'm glad you guys are learning this right now.
And there's just so much with medical medium information that I can't keep up with every single tidbit.
But since we do different platforms, different stuff like this, then I can cover more things.
And that's what I want to do.
I want to be helpful.
So I'm just cutting all those little spots out right here.
The zucchini.
That one.
That one's loaded with it.
Someone had a field day with that one.
That means it was on the shelf.
Right?
And someone's like, well, I like that one.
No, I don't want that one.
And then, oops, scratch.
There's another scratch, right?
Look, another scratch right there.
And so everybody's just going into them like that, right?
So I'm cutting those back a little bit.
It's really a smart thing to do, especially in this day and age.
I mean, right?
What do you guys think?
Yeah, you're cooking these, but a lot of people, you're cooking them.
So you'd be killing anything potentially that is in those spots, right?
But a lot of people in the kitchen, they pop a piece of zucchini in.
They're like, okay, I'm going to pop a piece of zucchini in.
And that's what they do.
And they'll just pop a piece of raw zucchini.
Plus, what if you want to make zucchini noodles?
What if you want to do something else?
It's just good to get into the habit because it can get you one day, right?
If you're not in the habit of it.
And I like that.
Now, I showed you this other tip too, since we're on zucchini,
because that's going to be part of the roasted vegetables with the pasta.
a you want to cut that butt off you want to cut that butt off right there you definitely want
hard as a rock and i know some people say that's not hard oh yeah it is and it can it can bite
people i'm just saying and boom you want that cut off because that can knock some teeth it can
you know i mean is it just me is it just me am i just making this stuff up about these little
things hurting people's teeth or is everybody in dentist chairs all the time with cracks
chips nobody's got chipped teeth because you know i scratched my head on that one because i know a
lot of dentist friends and they're like you wouldn't believe how many people are pouring in
it's cracked teeth it's it's it's chipped teeth people chip their teeth people uh crack their
teeth it's just it's it's just left and right they weaken their teeth they weaken their fillings
their fillings pop out so i like doing i like getting these little things off of there right
the other part of the zucchini the front when the zucchinis get this big when they get that big
that becomes really chewy after it's cooked right there the stem becomes chewy now if it's this if
this is a young zucchini if it was only this big like just small that's a different story so you
want to cut these off you want to cut them off when they're big like this they get too chewy
that's something that's really important too chewy so even if you cook these they're bitter
When these are small, when they're younger and small, these aren't bitter.
So you can just cook them and they're also tender.
They're not tender later on when these zooks get really big like this.
They're not tender.
See?
So I cut those off.
You want to do that.
So here's a cool tip right here.
I'm going to cut one of these open.
I'm going to do that.
Okay?
And I'm going to cut it open right down the center.
Okay?
you want to scoop out the seeds.
People don't know that.
If you're going to do a roasted zucchini,
you want to cut out the seed.
You want to scoop out the seeds.
The seeds get so juicy and watery.
The zucchini is already watery and juicy
when you roast it or you cook it or you steam it.
But you don't want it so watery when you're roasting stuff
because we're going to put this in the oven
and we don't want it just gushing with juice
when we're roasting this.
So it's really smart to scoop out some of these seeds.
I'm showing you right here too, okay?
You don't have to go crazy, but if you get some of these seeds out,
those seeds have most of the juice.
And people don't know that one.
See? Most of the juice is in there.
Look at that.
So I'm taking, because I'm roasting these.
And so you want to be able to kind of get some of that seed out of the center.
it's really a smart thing to do okay so that's a great tip on us out all on its own so what i'm
going to do is i mean look you don't have to do that you don't have to do that but it's a good
thing to do right so i'm doing that real quick i'm going to take out some more seeds here
is what i'm going to do you don't have to go this route you can keep them there it's fine but it
makes it less juicy, which is actually smart when you're doing like a pasta roasted vegetable pasta.
See? So it's not a bad idea. Okay? Scooping out some more of the seeds.
So I'm going to cut these up in a minute, but I think what I'm going to do is,
I think I'll grab one more zucchini. You guys are okay with that. Let's cut that one right there.
We'll do one more.
Let's do about some more seats.
It's easy to just do this, and it doesn't have to be perfect.
Nothing has to be perfect in the kitchen.
So many people get stressed out.
So many people get stressed out.
They really do.
I've seen people lose it in the kitchen.
Lose it.
I've got company coming over.
They're running around like a chicken with their head cut off.
next thing you know it they cut their finger now they got to go get a band-aid they drop something
on the floor everybody's just everybody's like okay okay and then you know there's a lot of
stress sometimes that happens right this is a this is a liver rescue recipe so the roasted
veggie pasta is a liver rescue recipe right here. So I'm excited about this. There it
is. So it's a roasted veggie pasta. I think I'm going to take down that light a little
bit. I think one of my lights are a little, little too bright. So a little bit of glare
I say so all right I'm gonna chop these up that's what I'm gonna do so I'm gonna
cut it like this and then I'm gonna cube them up a little bit too is what I'm
doing here and they're not gonna be too small but they're not gonna be too big
you don't want them too small you don't want them too big keep that in mind
right there okay there we go so you want them kind of these nice little cubes here but you
don't want them to be small you don't want them to be simple as that so we're just gonna cut back
some of these like that look at that it's coming together really nice nice and different shapes and
sizes right I'm gonna go right down the center here like that okay moving right
along and I might have too much zucchini right here for this one but I just
wanted to have enough and might even go this is a big zucchini I might go a
little bit smaller what I'm gonna do here all right now these are these are a
little a little too small here some different sizes all right so let's see
what we've got so this is fun today you guys because this is like really fun
thing to do and look I might have too many of these cut but we'll see I love
it see how many I use there we go boom a lot of beautiful to come in pieces nice and good love it
all right so I'm gonna get these over here out of my way put these in the bowl for now that's
what I'm gonna do I got the oven preheating to 400 so make sure you guys
do that when you do this recipe the roasted veggie pasta make sure you do
that too make sure you have it set up for that so check this out with carrots
okay so we're gonna do some carrot work right with roasted carrots you don't
have to peel them I got some peeled ones too but you don't have to peel them okay
with roasted carrots you want to chop off the top and i'll tell you why
at the very top of the carrot there's an alkaloid that builds up no one knows this but there's an
alkaloid that builds up from about to here to here okay and sometimes even a toxin too can build up
at the top of a carrot because the carrot sticks out of the ground right and but but really there's
an alkaloid at the top of the carrot. So if you guys take a look, I'll do a little close-up really
quick. So here we go. So right here, so this alkaloid makes that part of the carrot hard to
digest. It makes it hard to digest. And I've seen a lot of people say, I don't do good with carrots.
I don't do good with carrots. Part of that is to right about there, right about there,
that makes a carrot hard to digest because of the alkaloid on top that builds up inside carrots.
So it's not about like being afraid of the carrot. It's not at all. I also cut the tips off all the
time. So I just showed you a cut the tip off right there. It's not about being afraid of it at all.
It's just natural. It's like natural that that alkaloid builds up there. What does the alkaloid
build up there. It's a defense mechanism for animals. It's a defense mechanism for deer.
So it's a little bit of a defense mechanism. And it's, it's, it's on that carrot. Isn't that
crazy? It's really pretty amazing, really. So I'm cutting this carrot right here.
guys you can see how i do it the long way okay there we go now here's how i like to do the
carrots i put all four of these together like this you see it all four of them together okay
and i like to cut them this way like that so i'm doing these little carrot pieces here
but i like to put them all together like that that's that's a great way of doing it
saves you time right there it's a great way to do that let's do another carrot
this one's peeled right here i'm cutting off this much you guys see that makes it hard to digest
people who eat raw carrots don't know this and sometimes hey for some reason
you know I feel like I can't digest that good they don't know it could have been the
closer to the top of the carrot that's they don't know that closer to the top of the carrot so I'm
gonna make these a little smaller right here this is a really fat carrot there we go right
right there this is fun I'm making pasta this is starting to heat up a little bit the water
right there. So I'm going to do these little pieces. And look how many you get when you put
them together like that. Isn't that great? See how many you get like in one shot? You're not
sitting there doing one piece at a time. Look at that. How cool is that, huh? It's really cool.
So that's great. That's great. There's enough carrots we got to go around right there. Plenty
of carrots to go around. Let's do some onion. Let's try some onion. We'll do a little bit of
that. So let's see what we have here. All right. Got some onion going on. Got some comments too,
you guys. I got to take a look. You guys, isn't this exciting? We're doing this incredible pasta
dish. Are you guys excited to know what pasta? I got some links of different pastas in, down in the
store too. So you can take a look. So I'm cutting off. I showed you this, the onion sweeter at the
top. I always tell you guys, when you're roasting them, it's like either here or there probably,
really. Put the onion sweeter at the top. Touch about that. Okay. If you ever see something
like a dark ring or anything, throw the whole onion out. It's going to ruin your meal. Even
if you try to work around it, it's not worth it. It's actually not worth it. That's the bitter part
where the root is. That's the bitter part of the onion. It's not the sweet part. That's the bitter
part. You can still cook it. You can still use it the whole bit, but that's the bitter part
right there. And I like doing onions this way, where I take the knife, I'm going to go around
like that, and then I just peel that off. There we go. For this roasted veggie dish, I'm going to do
this, like that, and I'm going to cut some nice pieces. This is going to roast up nice.
I don't want them too thin. I don't want everything too thin and too small in this pasta dish.
But I don't, I just don't, you don't want it too big, but you don't want it too small too.
So I'm going to do some onion. I'm going to do one more onion too as well. Let's do one more.
Are the tears coming yet? Are those tears coming, right, when you're doing these?
okay this onion looks good because you never know what you're gonna get
all right there we go moving through these how many of you guys like pasta
right look if you you might be look if you're somebody that's not
you're you're it's not on your radar right now or it's not on your schedule to have pasta in
your life right now. Maybe you're keeping away from any kind of pasta. That's fine. Let's do some
zucchini noodles instead as your pasta. You could do zucchini noodles. Do the raw zucchini noodles,
right? Got a pile of onions right here. How cool is that? Which is awesome. This pile of onions.
Let's take a look at everything else. We got some asparagus. This is exciting right here.
look at these look at those
wow know why i like asparagus i like asparagus
make sure you have liver rescue someday it's on sale right now and the link's right there right
make sure that that's you know in the you know in your life someday i talk about asparagus in here
because of right here, right there.
That's why.
Asparagus, asparagus, you eat asparagus,
and it goes down in, it's down in you,
and it's going down in you,
and then it runs up the hepatic portal vein
right from your intestinal tract,
and it runs right into the liver.
All those phytochemical compounds going up into your liver
from asparagus, such a great thing.
Liver Rescue, an incredible book.
Answers to eczema, psoriasis, diabetes, strep, acne, gout, bloating,
which is really cool too. Gallstones, adrenal stress, fatigue, fatty liver, weight issues.
Weight issues. So many people, so many people use this book for that. SIBO and autoimmune disease,
of course. One of my favorite books. One of my favorite all-time books. I got some asparagus
right here, so I'm going to cut these. You guys, I washed these, okay? I washed them.
you have to wash your asparagus.
When you take your asparagus home,
you have to wash your asparagus.
These pieces are like this, okay?
This is about an inch or two.
I'm not an inch or two, sorry, about an inch and a half like that.
I'm not making those too small in this dish.
Let me grab some more asparagus.
It's great.
So I'm going to cut some more up really fast here.
There we go.
This little piece out is a little bit funny.
So I got some asparagus right here.
Let me start loading up this tray I want to do with everything on it.
Okay?
But, okay, I want to show you one thing with the garlic too, though.
That's something I don't want to forget.
All right?
Some different questions coming on.
Is it better for your liver to eat asparagus raw or cooked?
You can do both.
You can do both.
It's perfectly fine to do both.
Nothing wrong with it.
You love pasta?
That's amazing.
Incredible.
So here's what I like to do with garlic.
I like to peel it back with my fingers is what I like to do.
So I'll show you guys how I do that, okay?
I'll try not to make a mess right now.
But I like to peel it back.
So when I do this right here, so I do it with my hands.
I just peel it back like this with my hands.
I like to peel it back until you get something that looks like this
okay that's that's how I like to do it you can do it your way you might look you might not like
some of these tips that's perfectly fine there's nothing wrong with that right you might be like
no no I got my own way of doing my garlic totally totally I get it I love it perfectly fine it's
wonderful. It's great. And I stand with you on that a hundred percent. You can do that. You can
do that. You can do it the way that you like to do it. So I'm going to take some cloves right here.
I'm taking some cloves off. I'm going to have some cloves in the sauce that I'm making.
I'm going to have some cloves also in the pasta kind of linger around. I'm going to roast these
cloves what i like about this dish is it's not just that it tastes so good it's just that
you know your family members might like it that's why i like it because i noticed that
you know loved ones and friends when they try this dish they're just like you know what that's
really good but they don't know what they say they always say how fattening is it though
how fattening is this dish i'm like what are you talking about what there's no fat in this
dish. They're like, how fattening is it? I go, what? So I'm scratching my head here. You trying
to trick me? Cause there's no fat in this dish. Did you just put a whole bunch of oil in here?
Why are you asking that? They're like, Oh no, I don't know. It's just, it's just so yummy and so
good. And it must be fat. And no, of course it's not. It's not at all. I see you guys are commenting
right there. Yep. So, all right, you guys sound is very low. I hope that's not like that for
everybody. All right, we got this heating up. Let's get the pan ready. Let's do that.
This is really fun. I've got to say, I'm going to put these garlic cloves right here. Okay.
I'm going to put some zucchinis. We're roasting these up right here.
Right. We're going to do two pans just so you know. So we're going to do two of these pans.
right?
Some zucchinis in this dish.
I'm going to do some asparagus
over here. Look at that.
Okay.
Let's do some onions.
I'm going to get two pans going.
Let's do that.
Look how great this is.
A few more zucchinis.
All right.
I think we got something going here.
I'm going to put some carrots.
Actually, I'll hold that off.
I'm going to put carrots in the other one is what I'm going to do.
I'm going to pop that in.
I just want to show you guys what we got.
Look at that.
That's where we're at.
There we are.
So I'm going to get that in.
I'm going to prepare another one.
I got this at 400.
It's going in.
I'm going to do one right now.
See, this is the parchment paper I use right here.
Everybody always asks me about that.
Like, what do you do with parchment paper?
Where's your parchment paper?
And I'm going to get another pan.
get some carrots in here. I'm going to put some more onions in here and then I'm going to put a
whole bunch of tomatoes in this one. We're going to roast some tomatoes. That's what we're going to do.
Now you roast them whole in this dish, which is really great. You guys, you roast them whole.
So we're going to get a bunch in here.
look out for those those rotten tomatoes look out for those tomatoes that are too soft in some areas
where they're so soft they've gone bad you know and and they're just about to blow because then
you'll get a fermented tomato that's a great tip all on its own so keep that in mind because when
you have when you people don't realize that one there you get these little fermented rotten tomatoes
so many people end up getting that rotten tomato flavor which is not a good flavor so I so what I
do is I go through all my cherry tomatoes and I look for them I'm like whoa and all of a sudden
one blows up in your hand so you guys ever have that you're going through your cherry tomatoes
this is a great tip right here and then all of a sudden you find one that's so soft and it just
blows up basically as you're grabbing it or when you're washing them you see two blown up and
You're like, why are those two tomatoes open?
Why are they like blown up and opened in here?
And the reason why is because they went bad.
And now they're going to ruin everything.
All right.
So we're going to get the rest of this in here.
There we go.
Great.
Let's get this in the oven.
That's roasting up and cooking.
you guys we're live on amazon right now that's the way we like to do it if you if you know about
medical medium information i like to do live all the time whenever i can any chance i can get
anywhere i can get the whole bit i want to show you about the red bell pepper the way i cut the
red bell pepper this isn't in the recipe but you're welcome to use it instead of carrot you're
welcome to use it with everything else you're welcome to use this instead of another thing
that's in the recipe whatever you like but red bell pepper right there so i'm going to show you
how I cut it? Basically what I do is I always cut the top right off like it was a pumpkin.
If you want to, you know, like that. So I'm showing you right here. So I'm just cutting it
like this. There we go. So I cut it. And what I do is I reach in here and I just scoop this out
and it's done. It's done. So you got a couple of seeds in there. You want those seeds out?
tap them out. Tap them out. There you go. Seeds are gone. That's how I like to open up my peppers,
just like that. I know everybody has their own way of doing stuff, but I love doing it this way.
Look at that. Now, what I like about this is you can do so many stuffed pepper things. My God,
you can just cut the bottom off like this so it stands up. Check it out right there.
That's what you can do. Can you imagine what you can do? You can stuff this with anything.
This is not what we're making right now, but you can put anything in here.
Look at this.
All these things, you can roast them like this too, the stuffed peppers.
You could do a lot with that right there.
You can put anything you want in there and make a whole bunch of them standing up like that.
So I wanted to show you that, which is really cool.
I love that.
All on its own.
It's so great.
It's so great.
So, you guys, I want to talk about liver rescue for a second.
if you haven't taken a look at Liver Rescue.
And pretty flower shape, right?
Incredible.
That's a great tip.
Donna, thank you for saying so.
That's wonderful.
I've been doing that since learning it from you.
I did some stuffed peppers that way, Lorraine says.
Awesome.
Incredible.
You know this book?
Chris, the Liver Rescue?
So I love this book.
It's got a little picture of me in the front, too.
which
is pretty funny
really when I think about it.
Let's see if I can find the picture.
What I love about
The Rescue is that
it's one of those feel good books
where when you know it's helped
so many people around the world
for so many years now, you just get this feel good
feeling all the time. That's a little picture
of me right there.
So there I am, squinting my eyes.
Right there.
People say, well
how old is he?
Well, just look at the antique cars in the back.
If you see the antique cars in the back,
then you'll kind of get an idea.
Because everybody thinks something.
I don't know if everybody thinks anymore,
but everybody's like, no, he's 28.
No, he's 32.
No, he's whatever.
And I'm like, no.
No, whatever.
He's 40.
Whatever.
And then you look in the back,
you look in the back,
you're saying,
why are those cars really, really old?
and you know it's it but it's a great book what i love about it is i wake up in the morning i'm
like okay okay the liver rescue book people are reading it every day they're doing their thing i
know it's helping them that book kept me from being put on predizone wow amazon customer thank
you for being here that's really special it really is so liver rescue has great recipes in there i
I don't know if you guys ever experienced all these recipes, but I want to start working
off of some of these recipes is what I want to do.
And this is a great start today.
So we're doing the roasted veggie pasta.
I want to show you the pasta.
I'm going to use a cassava pasta is what I'm going to use now.
So let me take a look and see where that is right here.
So I got the pasta.
I think I'm going to get this water a little bit, a little bit hotter.
So it's pretty much almost ready to go.
There's different pastas.
I got listed right there.
there. You know, I know you guys have never heard me talk about it, but look, I make pasta for my
friends and family all the time. I always do. So it's one of those things, friends and family.
I make pasta. You better believe it. There's no gluten, right? So yeah, this book helped me
reverse cardiovascular disease. Wow, Lana, that is so wonderful. That is so wonderful.
and Lynn just said that that's so great that this helping Lynn just said that she's got all the
books I think that's incredible as well cassava pasta hurts my stomach Terry said well that's
why I got some different pastas also because you may not like cassava pasta you may not maybe you'll
like another pasta maybe there's another one check out the different pastas that I got linked right
there and I'll try to link some more there's a millet pasta I got linked okay check out the
meliposate see what that does that might be a lot easier in some way for you especially if you know
if you were sensitive to cassava flour and a lot of people love the cassava i mean they just love it
but this is the one here that i have down in there too so it reversed your bipolar and depression
diabetes and skin and lung issues with the books incredible liver rescue is just one of those books
It's done so much. So much. My 85 year old mom makes this recipe now for years and loves it.
Susan Wolf says, Oh my God, she does. Your 85 year old mom makes this recipe. This is this
veggie pasta one. That's the best news I ever heard. That's the best. I love making pasta for
family, for friends, especially when holidays come. When holidays come, it's like, wait,
We're going over A.W.'s house and oh no, he's just going to make a tomato, cucumber, tomato, avocado salad.
Or he's just going to make some steamed potatoes and salad, you know, like a potato salad.
He's going to do a stir fry with potatoes or something.
And then wait, he's making pasta.
Is this true?
Is this true?
Amazon customer says my seizures and pain are disappearing after 22 years. Thank you for
everything. What's your heart? And you're my hero. I said that on telegram the other day. And I said
that, um, I've said that on other platforms, guys are my heroes. Truly, truly doing all this good
stuff and doing everything that you're doing. So yeah, so we're going to start working off some of
recipes right here in this book liver rescue and are you guys off the gluten that's what i wanted
to ask you guys i'm going to make a sauce right now or start working on it but i need some
roasted tomatoes for the sauce so we're going to have those in a couple of minutes
but are you guys off the gluten are you guys still on the gluten that's another question too
i know it's hard to stay away from the gluten but when you got like a really good millet pasta
you just don't need the gluten like you don't need the gluten like you don't need it you're
finally off whoa you're off too incredible you guys are all off the gluten
i mean my mind's being blown you're off the gluten too this is this whoa totally off the
gluten no gluten at all okay this is this is incredible two years off the gluten like
whoa you guys are all off the gluten this is this is just this is just unreal
what what like what you guys are all off the gluten like for real because it look if some
of you guys aren't off the gluten it's i i got total respect for you either way it's fine
but right now i'm just like what off the gluten for four years now it works aw you're no gluten
what you know i just want to tell you guys i was 30 years ago right when i was telling people
get off of wheat, get off of wheat, get off of wheat. And they would look at me like this, like,
and I'd be like, what's wrong? And they'd be quiet, like looking at me, like, I'd be like,
what's wrong? And then I would turn around and be like, what's wrong? What are you looking at?
What are you looking at? And they'd be like, wheat? What do you mean wheat? Get off of bread?
30 years ago, I'd be like, you've got to get off of bread. You've got to get off of wheat.
You guys, amazing.
Yeah, the comments are flying.
I can't even keep up with them.
You're off gluten for a year now?
Three years off gluten?
Oh my God.
All right, all right.
Now I'm blown away.
Off three years again?
Six years?
Four years?
Okay.
You guys got me blown away.
I'm just blown off my seat.
I didn't even fasten my seatbelts.
So now I'm basically going to be flying out of my seat.
I'm flying out of my seat right now.
That's incredible. So you guys, I'm really proud of you for that, really.
So that's why I like the whole pasta thing for some people.
Because they're going to be, you know, do you guys know anybody?
Do you guys have any family members that are eating gluten still, though?
If you can't do pasta, right, use zucchini noodles with potato, with steamed potato, or potato noodles.
Actually, or potato noodles. You could do that.
There's nothing wrong with that. Six years off gluten. Incredible.
Do you guys have family members that are still doing gluten?
Right?
Do you ever see that?
And their family members or your family members or your friends are still doing gluten all the time.
And you're like, no, I can't.
I can't do gluten.
I don't want to do gluten.
But they're doing gluten and all that.
And you know what's funny, too, is for some reason, I mean, some of these gluten-free pastas are so incredible.
They taste so good.
But when you give them to a family member, if you tell them it's gluten-free, then they're just like, no.
No, I don't want to eat this.
This is weird food.
I don't want to eat this.
But if you don't tell them it's gluten-free,
they're like, this is the best pasta I've ever eaten.
This is the best pasta I've ever had.
Did you ever run into that?
You guys have?
Yeah, right?
If you don't, you just don't tell your family
that you're doing gluten-free pasta.
You just switch it out, right?
Do the brown rice pasta or do the millet pasta
or do, you know, some of the,
whatever the pasta links that I have down there.
You do those pastas.
I'm the only one that's gluten-free in my whole family. Marie, really? It's not easy. I totally
understand. You don't tell your husband. So you don't tell your husband, laugh out loud. So you
switch it out. He doesn't even know. So your husband doesn't even know. That's the way you
should do it. It's also like, honey, the pasta. Yep. We got the pasta here, honey. Oh, you like
the pasta. Frank, Frank, don't come in here yet. Don't come in here yet. Whoa. Okay. No,
the pasta is going to go in. What's that box? Just pasta. That's a good one. I like that.
That's really good. Black bean pasta. Hey, that's really cool. These are all good.
all right you guys i'm like blown away and really proud of you so
so let's let's talk about a couple different things too i want to give you guys different
tips as well on all kinds of things and that's important so i'm going to put the pasta aside
if you're not a cassava pasta kind of person or a cassava flour kind of person that's fine
It's okay. Go with millet. That's one. I love the millet pastas. I really do. Family prefers
over regular pasta. Whoa. Torino says the family prefers it over regular pasta. That's really cool.
I'm going to check all the roasted vegetables, see how they're going. I know they need more time,
but I want to just give it a little check real quick. Looking good. Not going to open up the
oven door. I want them to get cooking, but they look great. They do. So did you guys have your
celery juice at all today? How many of you guys had your celery juice? Pea pasta? Pea pasta is
amazing. How many, have you guys had your celery juice at all today? I had 32 ounces. So that was
good. So you know what I love about, here's, here's one thing that's really great. Okay. The
holidays, the holidays can kind of get us, right? They can kind of get us with different foods,
right? We accidentally, we accidentally fall for it. And we, all of a sudden we eat something
because we've got family, we've got friends, right? And we accidentally eat something or we're like,
oh, I can't help it. I'm going to eat this and this. But if you did your celery juice that morning,
you did your lemon water, you did your celery juice, right? Liver Rescue, right? You got the
lemon water and liver rescue, the whole thing. If you did your liver rescue and you did your
celery juice and it's already, you set your day up, right? You set your day up, right?
Because the, you know, because if something happens during the holidays, it's Christmas
or whatever, you know, it's just the holidays, years, whatever's going on. And all of a sudden,
you know, you're eating something that maybe you didn't plan on eating because everybody's
there and there's a pair of pressure or something's going on and you're like, you know what? I had my
celery juice. I had my lemon water. I hydrated myself. I prepped my digestion. I got my digestion
nice and on it. You know, in the morning I'm hydrated. I got my electrolytes going on. And so
all of a sudden when you end up eating something that you probably feel like you maybe shouldn't
have eaten or something, right? It happens to everybody. It happens to everybody no matter what.
By the way, it happens to everybody, even people who are not even worried about their foods.
They still worry.
I know people that aren't even doing anything healthy for their diet,
and they'll still be like, oh, I shouldn't have had that third piece of cake.
Right?
What about the people that they don't care if they get a vegetable in them,
or they don't care if they get a fruit in them,
they don't care if they're eating gluten-free, whatever it is.
And they're still worried about that extra plate of turkey.
they're still worried about that extra piece of cake. I had four pieces of cake. I shouldn't have
done it. Well, what do you mean you shouldn't have done it? You eat however you want to eat anyway.
You eat anything you want anyway. You eat pizza, you eat ice cream, you eat all these things. Why
are you worried about the fourth piece of cake? Laugh out loud. That was me, Anthony. Lorraine,
really? That's funny. Addicting others, celery juice. You know, you ever run into that? It's like
If someone eats any way they want to eat, but they still say like, yeah, I had way too much cake or I had way too much.
I shouldn't have had that fourth bagel and cream cheese.
It's like, what?
You're not doing really anything anyway.
And that's how you eat anyway.
But yet you can see people still have that kind of like thing that happens.
It's interesting.
You love these Amazon shows?
Incredible.
So anyway, rings a bell.
All right, you guys, this is a great show.
I'm going to show you how to make a sauce in a little while.
I got these vegetables roasting.
I'm about to make some pasta.
The show's only going to get better and better, right?
And who knows?
Who knows what I'm even going to say?
So I'm going to read the table of contents in Liver Rescue, if you guys are okay with that.
it's a special book to me because wow when you when you turn lives around
this book has turned lives around when that happens you just get a feeling inside of you
it's a fuzzy warm feeling chapter one right first part one is called your liver's true calling
the miracle peacekeeper interesting the miracle peacekeeper what why is our liver a peacekeeper
You get an angry liver, you're not going to feel peaceful. That's why. You get an angry liver, you're not going to feel peaceful, right? So that's cool. Chapter one, what your liver does for you because people don't know what their liver is doing for them. Your liver is like sitting there treading on a treadmill going, got to keep up, got to keep up, got to keep up with everything. That's why I love this recipe. That's why I love this recipe right here.
You can eat a pasta dish and your liver isn't saying no, no.
Chapter two is your adaptogenic liver, processing fat and protecting the pancreas.
Protecting the pancreas.
Chapter three is your life-giving liver, glucose and glycogen storage.
Chapter four, your medicinal liver, vitamin and mineral storage.
Your liver, vitamin and mineral storage.
And I'm just reading the contents, you guys, a little bit.
Your protective liver, that's another chapter, disarming harmful materials.
Your purifying liver, screening and filtering your blood.
So there's a chapter in here called purifying liver, right?
Because our blood gets dirty.
Our blood gets dirty.
Your heroic liver.
Why is your liver heroic?
Why would your liver ever be heroic?
It's like, what?
Why would it be heroic?
Why would you have a heroic liver? Why would that happen? I don't know. Let me just eat everything under the sun and fried foods and greasy foods and all that. Yeah, your liver's heroic. I'm just going to tell you right now.
liver rescue it changed everything for me whoa that's incredible that's incredible i reversed
bipolar depression anxiety skin issues and lung issues ibs diabetes and i wasn't overweight 40
years of being sick and medicated now free after finding medical medium and the great books
honored truly honored they're not throwaways that's what's incredible i think i told you
guys the other day i was talking to a doctor friend and he he loves to buy health books written
by other doctors he's an md and he loves to read books and he throws them all away after he reads
them and he throws them away and he said you know what i said what i didn't throw your book away i
was like what what he says i didn't throw your book away he says i read it and i didn't throw
it away he goes i don't like i i don't keep the book because i see so many problems in all the
doctor's books, you know, all the, all the health books out there. I see so many problems. I throw
them away. I read your book and what I, and I read it and I read everything in it. And he said,
I didn't have that need to throw the book away thing. He said, I kept it and I read it again.
He actually just told me yesterday he read it again. Liver Rescue opened up my eyes to so much.
Darlene
amazing
really
it's on sale too
Amazon link's right there
life saving book
Julie said
life saving books
incredible
incredible
waiting impatiently
for the rest
for the next book
you guys
the next book
is going to blow your mind
so much
I'm actually
I'm scared
so many doctors
have used
and are using
live rescue information
so just so you know
there's ads now
everywhere
there's ads on all the
platforms
and there's doctors
is running ads to sell their liver products now. And they're using original, unique information
without citing it. They're using it out of liver rescue. Nobody knew a stagnant, sluggish liver
made weight come on. And these doctors take the information and they have these ads all over the
place. Did you know that when you're gaining weight, blah, blah, blah, blah, blah, blah,
liver and i'm like did you know you just took that at a liver rescue and didn't tell anybody
because it was published here first and also other places too including skin stuff
all right we're looking in here we got the sluggish liver at chapter eight
chapter nine liver enzyme guest tests yeah liver enzyme tests chapter 10 dirty blood syndrome
chapter 12, weight gain, chapter 11, fatty liver, chapter 13, mystery hunger. Any of you guys got
mystery hunger? Yes, I've seen those ads. Ellie just actually put a comment there. Yes, I've seen
those ads. Okay. So yes. And then Ellie said, they're so ripping MM info off. Yeah. And then
selling their crappy products. That's just a really funny. That's true. Yep, exactly.
Unbelievable. Yeah. So chapter 15, diabetes, blood sugar imbalance. Chapter 16, mystery,
high blood pressure, mystery, high blood pressure. Okay. I was astounded by the velocity in the
liver rescue information. It's whole medical encyclopedia. Whoa. That's an honor. That's an
honor for you to say that. Thank you in the comment section. It's truly kind. And I know
you're, I mean, I know you're saying it because that's how you feel it is, but I just think it's
truly just, you know, a blessing. And it's, it's just so kind to hear just kind words,
mystery high cholesterol mystery heart palpitations heart palpitations how many people have the
ectopic heartbeat and the heart palpitations and it's a mystery it's you feel like your heart goes
feels like it's like comes out of your chest like what was that oh it went into my throat what and
you feel like this where it's like oh well you know you feel those kinds of things right how
many people feel that anyway i'm just reading this it's really good you guys liver rescue
links right there. So let's take a look at the roasted vegetables and I want to
throw some pasta in the pot. That's where we're going next. So let's do that.
Roasting up good. Those tomatoes are ready. Let's start making a sauce. Let's do that too.
so all right getting some of these out right now so I want to show you guys what
I got going here you can do a close-up if you'd like to these are piping hot
tomatoes all good everything's good here we've got the onions on here the carrots
look good everything's really good right there isn't that great so I'm just
gonna kind of put this right here if you guys are okay with that for a second
you'll notice right here that those zucchinis didn't believe so that was a
tip I wanted to show you actually if you're doing roasted zucchinis and you're
roasting zucchinis you want to scoop out the seeds that's because this would just be literally a
watery mess in this whole thing so i want to show you that too so popping these down
we're looking good right there let's start making a sauce
get some pasta in at the same time so i'm going to drop this in you know what's funny when you
get the pastas here's a tip right here and you're popping open the top little pieces of cardboard
will go in there with your pasta so and then your family member will find it so they'll be eating
your family member be eating the pasta and they'll be like they'll find it in your your their pasta
dish and be like um what what is this and just just keep that in mind happens all the time or
they'll just eat it they'll they might just eat it too so i'm going to drop this in there i'm making
two of these. Okay. So I'm making two of these. You want to stir your pasta pretty quick and you
want to get them all in there at the same time. If you're doing more than one box, that's another tip.
This is important. Having them go in fast as you can. I actually delayed in between. Did you see
how I did that? I delayed like 30 seconds in between. That's not good. You want to get them
both in as fast as you can together because you're going to have one that's going to be
softer than the other. So when you're doing two boxes or three boxes, you want to kind of have
it armed and ready. That's what you want. You want them all open and ready and you want to kind of
like, shoo, shoo, shoo. You want to get them in at the same time. If you go and that's sitting in
there like that was, and that was sitting there and then I'm talking and I'm holding the other
one now one one box of pasta is going to be a little harder than the other box of pasta pasta
so that's that's an important tip too to keep in mind the other thing is if it sits in there and
you didn't stir it yet it's going to harden and even get stuck to the bottom of the pot
sometimes even burning in with some pots too getting stuck at the bottom so what i like to
do is right when they both go in i move them i move them around right when they both get in
That's what I do. Move it around like that.
That's how I do it.
Let's see if we can get a sauce at least in the works.
Alright.
So we're going to put some tomatoes in there too.
That's the plan.
So.
So I'm just going to grab this.
And I'm going to get some tomatoes.
Right there.
in the blender. See if you guys can see this.
Because I'm going to make the sauce.
Now, you can put more. You can put less. You can do whatever you like.
You don't have to do it exactly to the T of the recipe. It depends on
what you want to do. But I like sticking close to the recipe if I can.
So I'm getting some roasted tomatoes in here and making a really nice sauce.
And then I'm going to put some garlic in here too.
now what i'm going to do is save a few of these roasted tomatoes you can do a few different things
but i'm going to save a few of them because i want to also have them for aesthetics and look
uh mixed up with all the roasted vegetables so i'm going to keep a few
too all right so i just pop those in there
which is great
now i'm going to also get some roasted garlic over here now you have to take the peels off
the garlic. I stuck them in here. I roasted them, but I didn't take the skins off. You have to take
the skins off. I'm going to put about four cloves of roasted garlic in there. So let's do that.
There you go. Maybe we'll get a little close up. Wonderful. So we can do that. You just peel them
back like that. You got your roasted garlic right there. There it is. Okay. Get another one right
here as well it's like a little present in here isn't that amazing look at that little present
it's like christmas look at this it's like wrapped in its own wrapper right got the roasted don't put
the skins in your sauce don't eat the skins of these it will not be fun it won't be a great
experience guys give me a second just moving this around so it's not just sitting sitting
I like to circulate
in there
let's get another clove
you guys should I do more of these Amazon live shows
because I was planning on doing them
each week because
it's just so fun
I don't remember
when I've had this much fun
you love garlic
so bummed you haven't been able to join the live
Oh, no.
You're here now.
That's all that matters.
You're here now.
This is going to go in the blender.
So if you guys look right here, I'm going to show you.
This blender right here, this is the blender that I use, that I love.
And the link of this blender is down below.
You know why I love this blender?
It's not expensive for blenders.
For a quality, high quality blender, it's not expensive.
It's not like I had to pay $600 or $500 for that blender.
That's not the price.
It's like $100 and something.
You'll see the link down there.
That's why I like that.
And it's really a powerful blender, too.
So I do really like that.
I'm going to put some lemon in this sauce, right?
I'm going to get my strainer.
as well I like I like the lemon running
around you guys running around maybe I
could sing a song over here as I'm
looking around I have lost my strength
it's right here that's why all right
I'm going to squeeze some lemon in here.
I'm going to pop in some chili flakes.
I'm going to check this pasta pretty soon.
Nope.
It's still pretty tough.
It's still pretty tough.
So let's get some chili flakes.
I'm going to put a little salt in here.
You can be salt-free.
You don't have to have the salt in there.
It's an option.
It's optional, right?
So Eleanor says, I like watching you on Amazon.
I'm so glad you're here.
I love having a comment.
That's really special to me.
I'm putting some salt in there.
You can do a little bit of salt.
You don't have to do a lot.
Put a little bit of pepper in there too, okay?
A little bit of pepper in there.
Don't have to do a lot if you don't like pepper.
Now, I like spicy.
How many of you guys, do you guys like it spicy or not?
Do you guys like the heat or you guys aren't spice fans?
Tell me, are you okay with the heat?
What's your thought?
I always want to ask, you know, anybody who's been in my kitchen,
anybody who's been in my kitchen, in my home,
and has been here and I'm cooking for a family,
I'm always asking, how hot do you want it?
I like it hot.
I'm always like, you like it spicy?
No heat?
Joseph said no heat. All right. So I'll be cautious with this, Joseph, because you're
probably going to be upset if it's too hot. Right. And everybody says, you do love spicy.
Nope. Nope. Sarah said, nope. I got to be mindful. I can't make this too hot.
Sarah's not going to like her portion when I, when I put it in a bowl for her.
Um, super spicy. All right. I just saw super spicy. What am I going to do now? I just put
a lot in there because I saw super spicy. All right. So we got the spices in there. I think
we're ready to blend. Yeah. I just want to make sure the pasta doesn't turn to mush. I'm going
to take one out now just in case you guys. Okay. Now what's funny is I have, it looks like two
kinds of pasta I threw in here, which is funny. It looks like a macaroni routine. Here's the thing.
You guys already know. This isn't a tip you guys need to learn. Letting it cool before popping in
your mouth. With me, I just pop it in when it's burning hot. I don't know why, but that's what I
do. Don't do that. Don't do that, right? Still needs just a little bit more time.
Still a little tough. All right, let's blend this up.
blending it up. It's exciting. Okay. So let's start.
Now I didn't put a lot in there.
I could always put a little bit more, but I'm blending it up. Now with roasted tomatoes,
don't have to have the blender cranking. There's no reason why you have to like brutalize the sauce,
right? So I'm letting that blend. I love this blender because it's so easy to use. It just,
I mean, every blender I've had to do, I literally have to be by it because I'm worried something's
going to happen, right? Every other blender that I've had. But this one, I love it. I can kick
back it goes at a higher speed than that let me tell you it cranks but i can kick back
i let it do its thing which is amazing
yeah that's great i'm gonna add a little bit more roasted tomatoes in there a few more
yeah i'm gonna add a little bit more lemon because i think it would really be good so
So let me add a little bit more lemon real quick.
Fantastic.
And the pasta's almost ready.
Incredible.
There we go.
We'll do a little bit more of a blend here.
Nice.
All right, I'm going to try another noodle.
Just about ready.
I like it a little spicy.
I could not have spicy food when my hydrochloric acid was low.
But after doing celery juice for six years now,
I have no problem with spices or citrus.
Thanks to you, SOC, and your information.
Amazing. Amazing.
All right.
We have a sauce that's blended up real nice.
Like I said, you guys, it's an inexpensive, high-quality blender,
which is incredible because the blenders out there, they're going up in price.
the insane price. It's like, I don't know, $500 for those blenders out there, right?
$400 or $500 for those blenders. It's like, no, this is $100 and something, and I love it.
It's an omega blender. The link is down there, but I really do dig it. All right.
I'm shutting this burner off, which is great.
And I'm going to give this a strain, so if you guys bear with me a little bit.
Let me do that.
All right.
Here's a strainer I have right here.
That's the one I'm using.
One of the reasons why I did this cooking show, right, is because there's so many things I never tell you guys what I use or do in the kitchen.
It's more than what I've done, like on any YouTube or anything.
Like, this is a whole different experience.
For me, it is.
Maybe not for you guys.
I don't know.
But for me, it's a whole different experience.
It's really incredible.
So this pasta is done. And I'll show you right here in the pot. I'll show you in the pot too.
Right. This pot's also linked below too. I love this pot. It comes with a pot set, which is,
I look for things for saving money, high quality stuff where it's like money saving.
Instead of one pan that costs a lot, I like a pot set that doesn't cost as much.
It's, it's really, that's the pasta right there.
straining that
put that there sorry about the loud noise that was probably pretty loud
gonna pop this in here
so i want to give you a close-up right here what this looks like
Now there's two kinds of pasta in here.
There's these macaronis, these elbows,
and these little rotini things here.
Love it, right?
And that's the cassava one.
The millet one is a great one too.
It's a great one.
So let's get the sauce in here and mixed in.
Let's do that.
So let's take a look, you guys.
So.
So we're getting all the sauce out.
Love it.
Amazing.
Look at that.
It just looks beautiful.
Right?
Now I'm going to mix it in.
Incredible.
incredible what not to like about that what not to like let's get some roasted veggies in here
let's do that okay so we got
we got some zucchinis so look at that see the zucchinis i'm gonna pop those in there
see you guys and they're not when i took out the seeds that's the tip the tip of the day
You take out the seeds and you can roast them better. They're not all sloppy in there. They're not soaking wet. You don't want that. You want these roasted. They're even brown on top from being roasted, which is great. So I put some zucchinis in there. Let me put some red onion in here. These are going to be nice. All mixed in there like that.
Right?
We could have the other pan too.
Some asparagus.
Let me get some asparagus in there.
Now I like putting a lot of roasted veggies in there.
And let's get some carrots in here too.
How does this look, you guys?
How do these carrots look?
Look at that.
Do you rinse the pasta?
I don't.
I don't rinse the pasta.
I don't believe you need to rinse the pasta.
I really don't.
I think that that's not necessary.
I really do.
Here's what happens when you rinse the pasta.
You rinse the flavor out of it.
Do you know how the pasta's done?
you put the pasta in the strainer and then you turn on the water and everybody everybody rinses
the pasta you just water down your flavor the pasta was cooking in that water like kind of like
a delicious flavored broth of pasta and you rinsed it with what you rinsed it with water from the
sink and you watered down your pasta you made you lost flavor and now you taste basically sink water
our water. And I just, I just never liked that. Never did. I thought it was a bad idea that
everybody was, you know, being taught out there. Like they're being taught that. So I'm going to
put some of these roasted tomatoes in here too. You guys can see. I like having some of those in
here too. Not just in the sauce. It's got a great look to it. There we go. It's really coming out
nice and you can you can do whatever you want to rinse it yeah you can perfectly fine there's
nothing wrong with that if you want to rinse that but i keep the flavoring by not rinsing it
and you don't want to water that down what do you guys think i thought you rinsed to take the starch
off. Why would you want to take the starch off? The starch from your pasta, you're going to still
have starch. Meaning the starch from the, if there's added starch to your pasta,
that's something different when it's like a starch added to it, right?
There we go. Now you don't have to rinse it afterwards. You talking about rinsing it before?
I never rinsed it before. I never rinsed it after. So there you go. You've got a beautiful
pasta dish. Now I'm going to make some bowls of pasta right here. It looks awesome. You guys,
what do you think? Pretty good or right? Right? Or wrong? Looks amazing. Jessica says it looks
amazing. My mouth is watering. Amazon customer, the pasta cannot absorb any flavors from the sauce
if it's rinsed. Oh my God. That's really awesome to say so. I agree. I agree. I do. Amazing. It's
great. Just let me, let me plate up. Let me do some plating. You guys, so I talked about arugula,
right? A couple of times. So I got some fresh, incredible arugula. Here's a tip that you got
to look out for when you're when you buy leafy greens leafy herbs leafy greens look make sure
everything's arugula in there because when they pick them at the farms and this is a very interesting
tip when they pick them at the farms right and whether it's a bunch of rosemary a bunch of
cilantro whether it's a container of arugula they end up picking weeds
they end up harvesting weeds with the leafy greens if you see something that's odd like a species
a species of green that's not arugula or in your bunch of parsley you're going through your bunch
of parsley and you see like this this strange plant that almost looks like parsley it's not
Or you see in your cilantro a strange plant that has different leaves on it.
What happens is, and people don't know this, they just don't know.
I don't even hear this from chefs ever out there.
But you end up chopping up those weeds with your leafy greens.
And those weeds are different kinds of plants.
Some may not be edible, important to know.
So every time I go through leafy herbs, leafy greens, I'm looking around, making sure, are you all the same?
because or did something slip in here so that's a tip for arugula i've seen that happens there we
go so let's plate some of this up i'm gonna do that now pop a bowl right here so i'm putting
some arugula right in this plate you probably see that really nice right there see okay you don't
have to do a lot i'm doing more arugula you don't have to do a lot of arugula if you do this but i'm
doing more arugula and i'm doing that purposely because i like i like that leafy green herb
keep in mind arugula is an herb you're using it as a leafy green that is remarkable so good for you
i'm making a nice healthy bowl of this i might put a little bit more on
right look at that that i'm gonna make one more too so we'll keep that right there
I'll make one more.
Well, here's something you can do too.
Okay.
I have this bowl.
Look at all that arugula in here.
So I'm going to take some of that arugula out.
I have so much in here, right?
So you have, this would be more like the family size.
Actually, I could put that arugula back in.
This is more of the family size serving, right?
At the table.
you can do it in the way I did it before and you can also do the family size right here you've got
a nice beautiful bowl this is for the middle of the table for everybody and you can do a nice
bigger ball right there there we go you guys see that nice and clear now right and do it like this
too. There you go. And you can make it as big as you want. Look how beautiful that is. Look at that.
That's the roasted veggie pasta dish. And it looks incredible. You coming over to eat?
I just saw that. So that is it right there. That's another beautiful version
right there.
Almost lost that, but good thing we have it.
So, this recipe is in Liver Rescue.
That's where it is.
You guys, check it out when you can.
This has been an incredible show.
We covered a few tips.
I hope you collected them, wrote them down along the way
so you remember, because it's important
to have all those different tips inside the kitchen.
It's a great thing.
Right. And also we can talk about some other stuff too. I just wanted to read what was on the back of the book. So this is on the back of the book. Live rescue says adrenal problems, aging issues, autoimmune disease, bloating. That's an interesting one. Bloating. A lot of people are dealing with bloating. Keep the gluten out. I've always talked about that. Brain fog, chemical sensitivities are in here. Children's health is in here. Cirrhosis, constipation.
I talk about constipation and liver rescue too.
I mean, that's amazing.
Dermatitis.
I'm just reading the back of the books.
Eczema, fatty liver, food sensitivities.
So many people have food sensitivities.
And I love having that in the back of the book there.
So you guys, incredible recipe.
I'm going to take a bite if you're okay with that.
So I'm going to take a bite.
Let me get a fork.
Let me get a fork.
Incredible.
And you know, I like getting a little bit of arugula with it too.
I like doing that.
I got a nice piece of arugula right there.
It's really good.
You taste the onion.
It's so great.
So good.
My God.
So good.
Hope you guys try it.
So, you know what?
This blender really, really worked great with that sauce.
I'm actually really excited about it because it never lets me down when I use it for things like that.
I can use it for anything.
You guys, overall, this was an awesome time.
I'm excited.
I'll see you next time.
I think it's going to be Wednesday.
We'll do another show Wednesday.
I'm excited about it.
I can't wait.
It's going to be 3 p.m. Eastern.
12 o'clock Pacific.
Love you guys, too.
Love you guys, too.
And, yeah, and incredible.
The food's incredible if you guys take a look.
Read in your comments right now.
Giving thanks always.
I'm honored, truly, you guys.
Thank you for being here.
And I'm glad you guys enjoyed the cooking show,
Medical Medium Cooking Show.
We're live on Amazon Live, an incredible platform.
This is really fun.
Gives me a chance to tell you guys what I use
and show you guys, you know, how I do it
and do all the cooking tips.
I'm always going to have cooking tips.
It's going to be so fun.
Anyway, you're my hero too, you guys.
Love you guys, and I'll see you next time.
