We're doing roasted butternut kombucha squash.
That's what we're doing.
We're doing roasted Brussels sprouts, maple Brussels sprouts.
I'm excited about that.
All right.
We're doing cranberry sauce.
This is going to be great, you guys.
We were just on Amazon Live and there was a tech issue on Amazon.
So we moved the medical medium cooking show right here.
Something different.
what we're doing cooking tips on here. We're going to make this dish all over again is what
we're going to do. So I'm excited and we'll make it even better. Good to see you guys.
Awesome lineup, right, Chris? Incredible. So you guys were, let's get into this right now. Let's
chop up some stuff. So this is really cool. This is the medical medium cooking show,
but the difference right now, I'm going to be able to say anything I want to say.
So that's the fun part. This might be even a more fun cooking show, man.
something exciting you guys did you see colorful incredible right yeah redo Andy exactly we're live
on tiktok right now you guys which i'm pumped up about we're live on telegram you guys i know on
tiktok and telegram you can't see the whole the whole setup right you can't see all of it you can
see some of it right but if you need to go on youtube or rumble then you can see more of it
right? I'm going to chop up some celery, you guys, is what I'm going to do right now.
Yeah. Hey, guys. How you doing? You're all coming on here. I'm so excited about that. The recipes
are in the books. You guys know the recipes, right? Come on. Don't you guys know the recipes?
Check this out, right? What do we have here? Look at that. That is incredible. I am so pumped up
about this. Take a look right now. You guys see? Incredible. All right. What that is, is the maple
roasted Brussels sprouts in liver rescue. If you don't have liver rescue, incredible book,
mind blowing book. Okay. Really mind blowing book. There's so much in there about fighting disease,
fighting illness, fighting all kinds of conditions. It's incredible. And then we're going to do this
dish. Check it out. I'm looking at these, whoa, these carrot zucchini and potato patties that
I'm not making today, but I'm making the stuffed butternut squash right there. How great is that?
TikTok. What do you guys think? Right? Pretty cool. You like the close up on TikTok? There you go.
Okay. I'll do that more. I just saw that. I saw you just say that on TikTok. I will do that more.
All right. All right. Let's do this. We got some celery sticks. I got a pan right now. Okay. Which
I'm excited about. We're going to get this in the pan. We're going to chop up some celery is what
we're going to do. I'm going to thinly slice it. Whoa. We got the camera on here. When have I ever
done that here, right? This is incredible. We got some more celery. Look at this. This is so great,
you guys. I'm really pumped up about this. This is great. We took the Amazon cooking show right
to here for now, for today. How cool. Yeah, I'm liking this. We'll do this no problem, all right?
Sorry about the noise. I'll try to be a little quieter like this. How about this?
There we go. I'm going to cut these nice and small. I'm making the stuffing
So you guys on TikTok, I'm making the stuffing, all right? So this is really
exciting because we're doing this stuffed butternut squash. I want to show you guys something.
I want to show you guys something.
This came out of the oven earlier. What do you think? Close up right there on Rumble?
What do you guys think on Telegram? How about look at that on Rumble and YouTube?
Right? Incredible. Came out of the oven. TikTok, you like the close up? I'll bring this closer.
Yeah.
So I'm going to put a stuffing right on top of those, just so you guys all know.
That's what I'm making right now, okay?
We're doing recipes out of the life-saving books, Live a Rescue and Cleanse the Heal,
books that have changed the lives of millions of people worldwide.
Changed the lives of millions of people worldwide, right?
Think about that.
How incredible.
So the medical medium books are the most selling books in medical in the world right now, just so you know.
Right?
And six and a half years running.
And there's a reason for that.
No PR or marketing.
Guys, do you know what that means?
No PR or marketing?
It means I didn't take a million dollars, like they all do, and put it into PR marketing so that their book can get somewhere.
The books, no money behind them.
No money behind the books being propelled out there.
Right?
I'm going to put this in the pan.
The books healed people.
They healed people.
People.
Everybody deserves to heal. Even people who heal from medical medium and then give me a middle finger on the way out because they want to sell an alkaline ionizer water machine.
And the medical medium community says medical medium doesn't like those because the metal plates in there rot and bubble up and everybody gets poisoned.
And then, because they can't sell their alkaline ionizer water machine to anybody, they get mad and they say, well, even though I healed 100% from medical medium information, I'm going to tell everybody, forget it. I'm out of here.
You know what's funny about medical medium information?
You guys, we're doing cooking tips and stuff.
What's funny about medical medium information is it saved a lot of lives.
And I don't care whose life it saves as long as it saved their life.
It doesn't matter.
As long as their life is saved.
I don't care what they want to do or sell or leave in.
It's totally up to everybody to believe in anything they want.
Do what they want.
Everything.
I just want you better so you can do what you want in life, whatever that's going to be.
So I'm doing a pan right here.
It's really exciting here with this.
Cooking tips is what we're going to be doing.
So I got the carrot.
So I don't know if I showed you guys this.
I'm going to show you one more time.
Now, from here on up, from here on up, okay, right there, there's an alkaloid on that carrot.
Nobody knows this.
They don't know that there's an alkaloid here inside that carrot.
And that alkaloid, okay, that alkaloid makes it hard to digest.
It's got enzyme inhibitors in that alkaloid right there.
So I chop the top of the carrot off because that's an enzyme.
Enzyme inhibitors are in that part of the carrot.
give somebody a bellyache. There's people that can't eat carrots and they don't know why.
Well, the reason why they can't eat carrots
is because that affected them a lot more than somebody else. But I love carrots. So what I
like to do anyway is I cut that top off. I mean, I eat them with the tops, but I know there's people
that are sensitive. I don't have a sensitive digestion. I mean, it's not going to affect me,
but it will affect somebody else for sure who's struggling with digestive problems.
So what I say with carrots, that's what you want to do.
So what I'm doing is cutting this.
And I like that tip because that's a really important tip is what that is.
You cut the top off.
You don't have to cut that far.
I probably cut a little too far right there on that top, right?
You guys just came on here.
We're doing cooking tips.
We're making stuffed squash, baked squash.
we're making roasted maple brussels sprouts and some cranberry sauce
this cooking show was set up for the amazon live but amazon had a tech problem
all right so we're cutting up these carrot pieces getting it in the pan that's what we're doing
and then we're going to do some more carrots i'm going to make a nice size stuffing
You always cut the top off, Leslie? Really? You guys, can any of you other guys do that? That's
amazing. You cut the top off? Yeah, that's good. That's good that you do. That's important.
I'm going to show you some tips about the squashes, which is going to be really fun.
I didn't even finish doing that earlier, so I'm excited to do that and get into it.
So I'm cutting these a little thinner. You don't want these carrots thick.
You don't want them so thick.
Cut the top off again. There we go. I'm excited. You guys on Telegram, if you want to see the show
a little bit different, you could always look on Rumble too. Rumble, I got the whole screen on
Rumble there. Same on TikTok. Well, you guys are comfortable to stay there. Stay there. Perfectly
fine. I love it. I'm glad you're here. I didn't peel the carrots. I didn't feel like I had to on
this. You know, like what I wanted to do, I didn't peel the carrots. But you know what I did? I washed
them. So I want to talk about like why it's important to wash some techniques about washing
a little bit about that. What happens is that produce could be in a box and those boxes
on a pallet in the truck could be under other boxes. It happens all the time. They could be
under chicken, fresh chicken boxes and chicken juices can be dripping on produce. This is why
washing produce is so important. It's different when you're picking it yourself, maybe in the
farm or something. If you did, you know, like pick your own or you've got your garden or anything
like that, that's different. Right. But you've got to be careful with, with, you know, you can
have some and now late coli the whole bit right and the thing is with chicken is like chicken can
kill you it can kill you eggs can kill you right eggs can kill you mayonnaise do you ever think
about that mayonnaise don't leave the mayonnaise out in the sun why because you'll die uh at the
cookout, make sure the mayonnaise is cold. Oh my God, make sure the mayonnaise is cold. If the
mayonnaise doesn't stay cold, everybody's going to be on the toilet and barfing and holding the
toilet for dear life and throwing up and diarrhea. Just don't let the mayonnaise get cold because why?
Because egg, egg, right? Didn't I, I taught you guys about the whole thing about eggs, right?
Eggs are the food that raised all the pathogens in, in the classified medical research and science
slaps, right? It's all the whole thing. I told you guys about that. So the whole point is
is that eggs feed bacteria really fast. So when you bring your mayonnaise in the sun,
you bring your mayonnaise outside and a fly lands on your mayonnaise,
it's possible the fly can bring some bacteria from somebody's garbage can down the road right
when you're at a cookout or you're out in the backyard you got that mayo
that fly can bring some bacteria from somebody's garbage can down the street and that bacteria
you know well what if somebody threw out some bad meat at their house and they threw it in the can
it was in the garbage bag and it was kind of sitting there open and the flies got into the
garbage bag and they just started you know landing on that meat and then what happened was that meat
had all this e coli and stuff and everything else or some raw chicken bags were thrown in there
and the fly then landed in somebody's cookout and then landed in the mayo dish the bacteria that
the fly brought can proliferate in hours in hours and that's why what happens is you you know
it's crazy. And the same thing with chicken. Like if you eat chicken juices,
they can kill you. Undercooked chicken, right? Can kill you, right? All that information.
Citric acid. I saw something about citric acid over there. Yeah. Citric acid. Not good. Not good.
When it's in processed food and everything else and all these other things. All right,
guys, I just put some carrots in the pan. So I got that on here too. So I'm going to keep on going.
I'm going to cut some mushrooms. How about that? Let's do that. So I'm going to cut up some mushrooms
right here. You guys are okay with that? I think the bottom line is you got to wash your produce.
You got to wash them. These are mushrooms right here. You have to wash mushrooms with hot water.
Remember that with hot water, because you might, you might eat a mushroom piece on its own
that hasn't been in the pan.
So you've got to make sure you wash,
because there's going to be bacteria on top of those mushrooms.
The manure that they grow mushrooms in,
manure, has all this bacteria.
So you have to make sure that you wash them with hot water
to really bind on to that bacteria and pull that bacteria off.
And like I said, there's all this fresh produce.
It's all moved.
Someone left a comment reminding me about that.
I've seen that through the years and I'm glad that person left the comment because it reminded me.
I was like, yeah, no, totally.
What happens is you got like in the grocery store trucks and the trucks, you've got fresh produce and you've got fresh fish and you've got fresh chicken.
And cross-contamination happens all the time.
Let's get some more mushrooms in here.
this dish is for anybody who's animal protein or anybody who's plant-based and vegan okay so
you keep that in mind I mean you can have if you really want your animal protein you can still have
it you can still have anything you want this is but this is an incredible dish you can just do
on its own totally it's meant to be on its own it's a medical medium recipe it's got no oil in
it's it's so good for you too I'm gonna get some more mushrooms in here making a
big stuffing because the stuffing is gonna fill up a lot of squashes over
there but a pilot high so this is gonna be really good maybe a couple more
mushrooms yeah Lorraine says good to have extra awareness I saw that so I'm
already glad I have some of the books Marilyn says need to cleanse heal book
You need the cleanse to heal book.
Cleanse to heal book is a great book.
It's an incredible book that's helped so many people around the world.
And I was saying earlier that the books are one of those global phenomenons in health,
especially cleanse to heal too.
That's one that's just helping so many people out there.
All right.
So we got some mushrooms in here.
This is great.
Let's grind up some cauliflower.
If you guys can see this.
guys on TikTok, I got a food processor over here. Okay. And I'm about to put cauliflower in.
So there's my cauliflower right there. Right. Dino, good to see you. Amazing camera angles
on cutting. You like that? Incredible. So what I'm doing is I'm cutting inside this
little bit. I cut inside down in here. I don't like doing this. Let me show you what happens.
When you cut the cauliflower like that, right?
When you cut it like that, it just, it flakes everywhere.
You see all the little pieces.
So I don't like to do that.
What I like to do is I cut it down in here.
And then I section off so they all stay nice and whole.
Look at that, right?
You guys see that on TikTok?
There you go.
Do you guys see that too?
Is this something that you guys do as well?
Right, where you do it that way?
I just section it all off like that. How about that? And then I break the small pieces. I put
the small pieces into the food processor, which I'm going to do. Okay. So I'm going to do that
over here. Now on Rumble, you can see this in TikTok. You guys can't really see me over here
on Telegram, but I'm going to bring it over. All right. Let me do that for a second.
Let me bring this over. A little food processor I got here,
and I'm going to put these pieces right here.
Now you'll do that?
Heidi says, now I will.
Great tip, Lemon Bob Love says.
Lemon Bob Love, Danielle.
Great tip, I make such a mess
when I cut the cauliflower.
It does.
It makes a terrible mess, doesn't it?
All right, this is working.
This is going great.
There we go.
So I'm pulsing. You don't want to make a smoothie. You don't want to make a cauliflower smoothie. Keep that in mind, okay? You don't want to make a cauliflower smoothie, right? So you want to dump this in here. There you go.
All right, we're going to knock some more pieces in there. We don't want to make a
cauliflower smoothie. That's the last thing we want. Keep that in mind. Yeah. Sarah says,
but if you are going to mince it, what is the problem cutting the other way? Well,
what happens is, is that most people are not going to make it their cauliflower rice. They're just
going to cut the cauliflower on the board and throw it nicely in a salad. So that's a tip for
every reason. And when you cut it the other way and you want to put it in a salad, it just starts
to break apart and crumble. And then it's not, doesn't have that pretty look. Or maybe you want
to make a crudite and you want them perfect for your crudite for dipping, right? And then what you
did was you ended up cutting it like this and it just started to fall apart when it was cutting.
These little pieces were popping off and then it just, it ends up kind of falling apart like
it was when I was first cutting all those big pieces. So there's a lot of reasons. I was just
covering that tip for a second because it covers everything. It's a great way to really keep it
intact. And you know what? You get all these little pieces on the board if you cut it that way. You
got a board full of this stuff. Look, you can get cauliflower rice in the store. So I want to show
you guys. Right? That's cauliflower rice. You can get it in the store. You guys on Telegram?
You guys on TikTok.
There's the cauliflower rice.
You can get that right in the store just like that.
Frozen, frozen section or fresh section.
It could be in the fresh or frozen.
You don't have to make your own rice.
You don't have to do it this way.
I'm pulsing it right here.
See?
Now remember I'm not making a smoothie.
You don't want this.
You don't want that.
because what's gonna happen you're gonna go too far and you're gonna go too long and then you're
gonna have cauliflower mush kind of like cauliflower mush right is what you're gonna
end up with and you don't want to have that look at that neck right all right so I think what I'm
gonna do is cut an onion we're gonna get an onion in here too so that's the plan I'm gonna move this
over. You can save that too. You can use that. You can turn that into rice too. That core,
cauliflower core, you can totally turn into rice. That's perfectly fine.
Nothing wrong with that. I'm going to go with an onion. I'm going to go with a white onion right
here. Remember how I taught you guys that that's the sweet part, the top of the onion? That's the
roots. You see the roots right there? I don't know if you see those roots. Okay. So,
a lot of cauliflower hanging around here. I don't know if you see those roots.
That's the bitter part of the onion. If you're making a salad, someone's going to get the bitter
part of the onion. And when somebody gets a bitter part of the onion, then your salad was,
you know, it could throw somebody off. And they'll be like, yeah, it was all right. That was an all
right salad. So that's the bitter part of the onion right there. So what I do is I usually
save that for other things like a soup or something right so sometimes I just
leave that part out so I'm gonna peel this back a little bit okay there you go
all right peel that part back right and then I'm gonna cut this so that's the
sweet part top of the onion where the greens work that's a sweet part right
there. Okay. I'm cutting tiny pieces. I don't want big hunks, but there's a couple of bigger hunks,
but they're not so big. That's the bottom right there. That's the part that's a little bit
bitter. And you can cut that bitter part off like that. There you go.
Believe it or not, when someone gets that, it's not a pleasing thing that they don't know. Sure,
If you're smothering it with ranch dressing, you may not notice.
But there's a lot of people that pick subtle flavors up everywhere
or flavors that are a little bit more bitter or intense,
and they get thrown off by everything.
Just moving stuff over here, giving myself a little bit of room.
We're going to chop up these onions.
If you guys just came on, we're making stuffed butternut squash.
I'm making the stuffing.
We're also going to make some Brussels sprouts, some roasted Brussels sprouts, which are really
good.
Maple roasted, right?
Courtney M.A. says your hands are incredible.
I'm honored.
Hopefully I don't cut my hand.
So I'm chopping up the onions.
There's different ways of chopping these onions, you know.
I'm trying not to blow your ears out too with any noise, but there's different ways of chopping them you can do.
You guys have your techniques, I'm sure, right?
So I'm making small pieces.
Now with onions, remember, once they cook down, they kind of get a little bit translucent.
They start to break down better.
There we go.
Let's get these in here.
That's a whole nice big yellow onion.
See if it gets my eyes.
There we go.
So you guys, let's take a look at the recipes, why this is cooking for a second.
Recipes are in the books.
I'm going to make them maple roasted brussel sprouts.
You guys on TikTok, I hope you stick around for that.
You guys on Rumble, I'm going to make those.
Okay, that's in Liver Rescue right there.
Hopefully you got a copy of Liver Rescue someday.
And then Cleanse the Heal.
Cleanse the Heal.
Let's see what we have here.
Covers are slipping on me there.
That's the stuffed butternut squash right there I'm making, which is really great.
And that's in Cleanse the Heal.
So that's there. Kendall says buy his books or get them free at the library. Recipes are in the books and there's lots of recipes.
Dr. Fon, MD, good to see you.
So this is the medical medium cooking show. We just moved it out of Amazon. Amazon had a tech problem.
Now we're here and what we're doing is we're going to go over some tips on some squash.
I'm going to let this cook down a little bit is what I'm going to do.
I'm going to get the lid. Keep that lid on. Let that cook up. I'm going to clean off the board
a touch because what happens is when you cut this squash, you want to make sure you don't have
anything on the board. That's really important to know. You don't want the squash slipping on you
when you're trying to run that knife through it. Always be cautious when you're dealing with these
squashes. Make sure the board is dry. So I got this towel right here. So make sure the board is dry,
right? Like that. Make sure the board is definitely got, it's not wet because you don't want the
squash to slip when you're cutting it. Keep that in mind, right? This is holiday recipe right here.
I mean, the maple roasted Brussels sprouts, it's insane. It's so good. I can't wait to eat it. I'm
actually really, really hungry right now because we're delayed. Okay. So here's a couple of
tips right here on the squash.
This is a kombucha squash, right?
Not kombucha tea.
Kombucha squash, not kombucha tea,
right?
So keep that in mind.
All right.
And what I'm doing is I'm taking
my knife, right?
This knife right here.
And I'm cutting this out
carefully.
Kind of putting my thumb on here.
So I'm holding the knife in a
special way. I'm not putting my
knife under the blade right here.
I'm not putting my hand under the blade.
I'm holding the knife, but I'm putting my thumb up closer to the knife like that, right?
And this is how I do it, okay?
And this is where you don't get cut.
And I'm taking out this really hard part right there, taking that off.
Because I've seen it over and over again over the years.
Somebody's grandmom, somebody's granddad, somebody's uncle, somebody's aunt, somebody's nephew.
somebody ends up biting on that at the table somewhere and then someone's getting to the
dentist with an emergency dental problem so i like taking that really hard part off
so that's important there and then i take this one off right here this is the other part the
bottom of the squash not the stem but the bottom here we go took that off like that
I do that because I've seen them. The squash is baked. Boom. They're baked.
And then someone gets that last piece, last piece. All right. So I'm going to,
I'm going to put my knife through it. Okay. So now I'm going to put my knife through this squash.
You got to be really careful when you do these really careful, right? Kind of go around like that.
very cautious so now you got the inside i mean is that gorgeous you want to see that on tiktok
you guys a little close up right that's the inside the squash now here's a cool tip
okay on telegram did you guys see right
you know some people leave the seeds in scoop them out later after they they baked it i take
the seeds out because for one, I'm going to stuff this one. So I want the seeds out. Most everybody
takes the seeds out, which is gorgeous. And by the way, you can like, you can throw these in a pan
and actually have them pop like popcorn. You throw them in a pan and they start to toast up.
And then you can actually eat the insides, which is really incredible. The insides of these big
squash seeds. Now, here's the important thing right here, which is a medical medium unique tip.
So I have to say that because someone would say, oh, he's not giving any unique tips,
false advertising. No, lots of unique tips for sure. Now, what people don't realize is that fur
that's left behind here, that fur, okay, not that seed, get that seed out. But that fur is bitter.
and everybody leaves it in, and their squash experience isn't as great as it should be.
It's not as great as it should be. So it should be a better squash experience.
But that fur is left behind. You want to scrape that out because it doesn't taste good.
It doesn't taste like that sweet squash is supposed to taste. It's got an entirely different flavor.
So you want to scrape that out. And people don't know that this is bitter and doesn't have a good
flavor. They don't know that that's going to make their squash dish not that great.
They don't know this. So what I'm doing is getting that out. There it is. That's the pulp
with the fur on it. On Telegram? TikTok? Yes? That's it. That won't make that dish taste good.
It will be okay. Everybody will have squash. They're still squash. They'll be like, okay,
that was good, but not boom, mind blown. Not like, wow. Marja says new information for me. Cool.
Light culture says, oh wow, I never knew that. Well, that's why we're here. That's why we're
doing, you guys, just so you know, that's the whole point of the medical medium cooking show
I was trying to do on Amazon. I did not know that, Geet says. There's lots of tips to come
and this is going to be really cool.
All right.
So I got to give you another tip,
which is really good to know.
So let's find a squash.
Got one right here.
Butternut squash, right?
We're live.
The squash left the counter and hit the floor.
And that's why we do everything live all the time
because it's just got just it's just whatever whatever happens you just it's okay hey check this
that squash went flying that's all i can tell you all right you want to take the top off the squash
when you're doing the butternut squash okay
so i'm taking that off you want that stem off yeah that squash was too shy uh-huh
Courtney's laughing. Frugivore bear. Now you want to take this part off too. You want to cut
the butternut, the back part off. Maybe we'll get a close up in a minute, but I want to cut that off.
You don't want to cut a lot of it. You don't want to cut all that part off. You just want to cut
a thin slice at the back of your butternut squash. Joshua says,
MM saved my life. I'm honored you here, Josh. So there it goes. That's really uncomfortable
to eat right there. Really uncomfortable to eat, even when it's baked. It's not a great
thing to eat right there. And it's bitter as hell. It's bitter as hell. It just is.
so so here we go let's get into the squash a little bit that's what we're gonna do now you'll
see a divot missing in the squash why is there a divot missing hold on you guys i just want to do
something i want to i want to move this around a little bit maybe i can get a close-up on this pan
too. Can you guys see that up there? A little bit of a close up. Right. This is cauliflower
holst in the food processor. You can get the bagged cauliflower rice. You can get the bagged
cauliflower rice right there. There it is. Any brand you want, right?
Yep. I'm going to throw a few more mushrooms in here in a minute. I think we're lacking a few
mushrooms. Why not? Let me do that first before I move on. All right. So here we go. I'm going
throw a few more mushrooms in here really quick.
Gonna get a few more mushrooms in here.
There we go.
All right. This is cooking up nice on the little burner. So let's take a look at this.
So what we have is the butternut squash. I cut off the ends. There's a dividend here.
Why? Because there was a pretty big hole poked into this. I see it all the time in the market.
And what people don't realize is those holes, right? Here's one here. Those gashes were equipment gashes. That was equipment gashes. Equipment that you don't know what's on it. You don't know what's on that farm equipment. You don't know what's on that grocery store equipment. You don't know what's on the, you know, you don't know what's on that.
right? So what you want to do is carve out any suspicious hole or mark that's big enough. You
carve it out. Now the squash that hit the floor, which I'm just going to grab for a second,
this is a squash that ran away. The squash did not want to be cut open. It's a shy squash.
Okay. Now let's see if there's any marks on this one because I thought there was one.
there's a little one on this one here's one right here it's right there right here we go right there
see that mark i'm gonna cut that out
i cut that off
so i'm gonna put that over here that was on the floor so i'm not gonna put on the cutting board
even though the floor is clean so over here so anyway the bottom line is what i'm trying to say
is we don't know what's on that equipment. We don't know what's on that, whatever went into it.
And I've seen some gashes in some of the big, big squashes and other things like that. And those
gashes, there's grease on that equipment. So a little bit of grease goes into like, because I've
seen all the farm equipment. I've walked on a lot of farms. I visit a lot of farms, visit some
friends farms. I've spin all around and all that farm equipment, there's grease on every tractor,
grease on everything. And what happens is people don't realize this. So when you see injuries to
things, you want to cut them out because you can have some grease. And that's another original
medical medium tip, which is really important. Let's cut this open actually. Let's do that. So
So let me make sure the board's not wet.
Okay.
So you don't want the board wet when you're cutting your squashes.
You can even put a towel down.
So you can actually put a towel down while you're cutting it too.
But this is a pretty dry board.
Chris says, I work on a small scale organic farm.
It's hard.
Ha ha.
Yeah, I know.
I could imagine.
I know.
I understand.
Right.
So here's the butter butternut squash, right? So I'm going to cut this one.
Now what I, what I don't like about squashes is cutting them. I don't like it, right? Because
you got to be really careful. You got to be really careful when you're cutting this. Can't,
can't be reckless. You got to be cautious. So here we go. Same rule applies with every single squash,
Every single squash.
You scoop out not just the seeds, not just the seeds of the squash, right?
But you scoop out more than the seeds.
You scoop out the fur.
That fur, you don't want to be baking and eating.
It's not going to hurt you.
It's just not going to make a pleasant flavor.
You're going to go into this part of the squash, which is the sweetest part of the squash,
and then there's this bitter side to it right there.
And you're going to be like, what? I thought I had the sweetest squash, the sweetest one, and it's not so sweet.
So I'm going to scoop this one out too, right?
So you want to get that out.
Now, I stuffed this butternut squash that I've already cooked that we're going to fill and prepare and all that.
Okay, there you go.
Right?
So what I did was, then you get this fur too out of here.
So if your squash has it up here, you want it up there too.
You'll know because if you cook this and you just eat this part by itself,
you'll be like, that just didn't taste great.
But when you get it out, when you get it out, wow, tastes amazing.
Now what I did with this squash, because I'm stuffing these squashes,
I'm baking them, I cut a divot in here like this.
I wanted to make sure I had some stuffing room. So I cut a divot right in the center a little bit.
Just a little piece is what I did. Like that. And so when I filled it, I got room. And that's
what's happening with this one right here, which is a cooked one right here, which I'm excited
about. Lake Culture says, now it makes sense. Why my pumpkin dishes taste different each time.
Got to remove the fur. You got same thing, same thing with the pumpkin, identical thing with the
the pumpkin. It's identical. Same problem. So I'm going to move this over a little bit.
I want to show you a tip. We're doing Brussels sprouts. I'm going to show you that as well.
A couple of cool tips about Brussels sprouts. Right. So I'm going to get this cleaned up.
Just give me a second, you guys.
so the one thing about the holidays is that you got to keep a light heart when you're making food
for family and friends and you got to have fun doing it and it doesn't have to be perfect
never have never has to be perfect but there's these cool things you can do
to make it taste better right so which is really great
all right so i cleared off that but let me just see if the stuffing is nice and done
all right this is done now now i'm going to add some maple syrup to this
right add a little bit of maple syrup
because i want this to taste incredible and i'm going to add some lemon juice to this too
Add some lemon as well.
There we go.
A little bit more lemon.
Make it really pop, right?
Mix it up because I got that maple syrup in there now.
I'm mixing it up with lemon.
really delicious. I'm going to put some dried thyme in here. Right? Pinch of dried thyme. How
about that? And now I'm going to stuff these turkeys. You know, I was talking about earlier,
These aren't turkeys. I was talking about this earlier, you guys, that I never liked that whole turkey gizzard thing.
Turkey heart, turkey gizzard, because that's what's in there.
I forget to put a little garlic in there, so let me get a garlic clove going.
Right?
I never liked that whole stuffed turkey gizzard thing with the gizzards and the heart,
because it's like you got a little heart,
a little turkey heart in your hand, right?
You know, in the bag that comes in,
you pull the bag out of the turkey.
If you like turkey, that's great.
I mean, you can still do turkey in medical medium.
But when you pull that bag out,
Trisha Marie says, me neither.
You pull that bag out and it's got all that stuff in there, right?
It's got the liver.
That's the gizzard thing.
It's got the liver, right?
And it's got a heart.
So you look at the heart and you're like,
well, what do I do with this heart?
well you chop it up because you put it in there for flavor. I just never really like that. I'm
just mincing some garlic real quick you guys. Quick mince with the knife. There we go.
If you just got here, re-watch. I'm going to post it after. Post it on Rumble. Post it on YouTube.
post it on telegram. There we go we got some garlic in there that'll go good when it's
when it's baking in the oven. All right let's stuff these squashes. Let's do that. Now you
You can put a little bit of salt in here.
You're welcome to do that.
Right?
So you can do that.
If you want a little bit of salt in there, you can put a little bit of salt in here.
I usually keep the salt out.
You know, that's what I do.
I keep the salt out.
All right.
So here we go.
Let's take a look.
So if you can see, and you can get a close-up on this if you want to.
there you go look at that it's like a pie it's like a pie crust right telegram take a look tic
tac it's a pie crust that's what it's like so i'm gonna fill it look at that
how incredible is that right
so i'm filling this pie crust basically okay so there's one right there let's get another
I got another one right here.
You don't have to make your own cauliflower rice.
You can buy the rice minced in the store.
there you go look at that that that's so good that's insanely good I love that
I'm gonna get these back on the pan
Now I'm going to bring these over here. This is the butternut right here. Okay.
Why are you cooking too long? Not sure if this tastes good, if it's over or well done.
Well, the thing is you don't want the carrots hard, right?
I don't have the heat on too high, but you don't want the carrots hard.
You want to make sure those are cooked.
Because the squash are already cooked.
They're already done.
So I'm throwing this in at 400 heat in a minute to just basically really, you know.
And you want the cauliflower to cook.
The problem is, is the cauliflower takes a little longer.
Cauliflower rice.
You don't want that hard either.
You want these just cooked right.
They're not super soft, but they're not hard, right?
That's why.
So what I'm doing is popping this on like that.
There we go.
All right.
So we got these all set.
These are going in the oven.
Guys give me a second I'm gonna pop these in. So that's what we have and that's
what's going on right there. Maybe I'll drop this whole thing by accident on my
way you know come off. That's what happens when you're live you don't know
what could happen. That is an amazing pan right there. Alright so that's in the oven.
I'm going to clean up the board for a minute. You guys give me a second here.
So the thing is, if you want your stuff to taste really good, all these little tips matter too, which is really great.
So I'm going to show you some Brussels sprouts. I'm going to do a little Brussels sprout dish.
So I got some Brussels sprouts right here.
Okay.
Here we are.
Now these aren't raw.
I lightly steamed these.
Because what happens is when you roast Brussels sprouts, they'll be tough.
Like chewy and tough.
That's hard on a lot of people for a lot of reasons.
It's not so easily to digest when they're tough and chewy and just not that fun.
You want them roasted, but yet kind of creamy inside a little bit,
but roasted and crispy on the top and on the edges, but creamy inside.
Like that's what you want.
So those are the steamed ones right there.
So what I'm going to do is cut some of these right here.
Right.
And I'm going to put these right up here in front of here for you.
If you guys can see those a little bit.
So I'm just going to cut these up.
I'm going to cut them in half.
I'm going to move them out.
I'm going to cut them in half like this.
So these are going to be the maple roasted Brussels sprouts.
Right here.
I got a couple of raw ones.
I want to show you a tip on that, which is going to be cool.
But I like to steam these a little because you can roast them all you want in there raw
to start with.
And what happens is they're going to be tough and chewy.
They're just going to be tough and chewy.
That's what they're going to be.
So I'm giving these guys all a little bit of a cut right here.
You guys see this on teller.
Right?
Get some more.
Now I did a big batch. I steamed them for about 20 minutes. You can even steam them for 30 minutes.
You can check them out, but I steamed them for 20, maybe 25 minutes is what I did. There we go.
did you cut the ends off okay good question i did it because if you steam them
if you steam them they still come they come out really good those ends see that's the end right
there so you're talking about that end and i saved this one on purpose to show you this right here
right so what's interesting here is you got this end right here it's sticking out right
So you got this end. And what's happening is you can eat that end when it's cooked.
But that's why steaming is really good. You steam for 25 minutes, all this at least starts to
soften up. If you steam them longer, this is all tender here. I know a lot of people do this. A
lot of people will cut this end off like that. So they'll cut the end completely off. I keep them on
even when there's that piece right there, I still keep them on.
But you're welcome to cut them off. Definitely. Right?
You're definitely welcome to do that.
And
here we go.
Do some more.
I'm going to make a nice little batch.
I got the squashes in the oven.
I can smell them already.
If you guys don't like maple syrup,
you can use honey if you want.
If you're somebody that just won't do maple syrup
for some reason, you can use honey,
and that's okay.
Right?
Let's cut a few more and then we're good.
Get the rest of these done.
So I'm cutting these in half.
Did I cut the ends off? Didn't cut the ends off. Kept the ends. I always keep my ends on these.
When it comes down to Brussels, that's how I do it.
All right. Let's get these back in the bowl and then make a nice dressing to put in here.
hell he says
or he says your advices has been a life changer i'm 69 and i don't need glasses anymore have no
back pain no knee pain no pain at all my whole body is stronger thanks so much incredible incredible
what's funny is the amazon live i did i didn't wear my glasses because i don't need glasses
and people say well he's wearing glasses he can't fix his eyes i got incredible vision
all right let's make a sauce everybody who knows medical meme information knows why i wear them
because when i'm around people there's a lot of light coming through because of soc spirit of
compassion and then I squint and what happens is you guys don't know but I'm squinting all the time
and so if I take off the glasses you're then going to notice it I hide the squint that I've
had since age four but the sights fantastic so it's all good all right people around me family
and friends they see me without my glasses I think people who are close you know I'm even close up to
me all the time. I don't wear them. All right. So what I'm doing is I'm getting some maple syrup
right here. I'm making a dressing is what I'm doing. It's 100% pure. Got to make sure it's
100% pure maple syrup. That's really important to do. So I got that. I'm going to do some lemon now.
Cut a couple of lemons here.
Squeeze the lemon in here.
How you guys doing on Telegram?
So we're going to squeeze these lemons in like that.
Terry Appleman, good to see you.
So glad you're here.
Those look like Meyer lemons, Cat Ledoux said.
They're actually not.
They look like it, but they're not.
That's what's really funny.
You know, they're actually not Meyer lemons, which is great.
Now you can add some spices to this, which I like to do.
So I'm going to add a garlic clove.
I'm going to mince a garlic clove.
Let me do that.
I got a nice bulb of garlic right here.
Okay.
So.
Let's get a garlic clove here.
The maple roasted sprouts, Courtney Ann says the maple roasted
sprouts are really good. I think you said are really good.
So I'm going to get a clove of garlic
mince and put in here. Amy Tang
says thank you for the cooking inspiration.
There we go.
Get a little bit of that nicely minced in there.
Let's see what else we should put in there.
Let's put some paprika in there.
Let's do that.
We got some paprika right here.
Get that in there.
Okay.
Let's get some cayenne in there, right?
A little bit of cayenne in there.
You don't want it too, too hot, right?
Unless you want it really spicy.
I mean, sometimes I'll even go spicier.
Let me put some red pepper flakes in there too.
Some nice red pepper flakes, right?
How about that?
And you can go with a little bit of salt if you want.
Definitely.
And you could easily add a little bit of that.
Let me whisk it.
Do a little bit of whisking here. All right, this is going on top of the bowl.
Brussels sprouts, we're gonna add this in here right on top and we're gonna mix
it up. We're gonna do a little bit of that.
So that maple lemon flavor is so good in these Brussels sprouts.
Just delicious.
Really incredible.
There we go.
Let's get that on a baking pan.
So I'm doing that now.
Just got a little bit of parchment paper on here.
I'll show you guys.
Alright, so I'm getting these on the pan.
What do you guys think?
On Telegram.
Did you ever have these?
Did you ever make a recipe?
Right out of Liver Rescue?
You know what happens is when people make these recipes.
These are hot.
So.
Save some sauce at the bottom of the bowl.
So that's what I recommend.
Okay?
So save some of that sauce at the bottom of the bowl.
I'm going to put all these on here.
There we go.
And I'm going to spread them out on the pan.
Look at that.
Strange how people get mad when you heal.
Sarah Dillon, they do get mad.
And you know what's really strange?
Is when tens of thousands and thousands of people,
it goes into millions around the world,
and they're healing from the MM info,
that's not allowed.
Because then they'll call you a cult or something.
They'll say, oh, you're a cult.
Well, that's funny.
Then it must be the biggest cult on the planet.
Because 500 million people are drinking celery juice.
millions and millions of medical
books are out there in almost every country
in the world
I guess we're just not allowed to heal
or something, right?
It's the craziest thing I've ever seen
and it's all free
Does that make any sense?
It's all free. Go to the library and get the book
Meanwhile, you've got
the medical cults
Those are scary
You've got the alkaline ionizer
water machine colts. You guys, I got this set up here. You got the, you got the caffeine
product colts. Oh man, that's a dangerous industry, that caffeine industry. You got
all that stuff. You guys, I got these ready to go in the oven. Okay. So what I'm going
to do, I'm going to take a look at that squash. How about if we do that? Wow. That's, that's
coming together really nice.
Just going to make a little bit of room
over here.
Amazing.
Cleaning off the spot.
Be open-hearted.
Don't know if you heard me, but I was thanking you
in my prayers yesterday, A.W.
Bless your heart.
I see your comments on YouTube, too, all the time.
And I'm like, hey, there you are.
Incredible.
Yep.
Lambtail says, yep, bro.
Yum, bro.
Give us a shout out to Spirit of Compassion.
That's great.
Tristan Marie says, delish.
I'm going to let these sit here for a second.
I want to show you a couple tips.
So you got another Brussels sprout right here.
And I want to show you guys this, right?
What I do is I peel back the leaf.
I mean, everybody probably does that.
I'm sure a lot of people do that, right?
If the leaf is yellow or yellowing, you want to take that leaf off.
That leaf tastes terrible.
Terrible.
So when you get the yellow leaves on your Brussels sprouts, awful flavor.
It'll ruin.
It'll ruin the whole Brussels sprout because the yellow leaf decayed.
And so it's just got this awful oxidized flavor.
it could ruin, it just ruins your whole dish. So what I did was I picked off all the yellow leaves,
right? And I'll show you guys on a closeup too. I picked up all, I picked them all off.
So this is a raw Brussels sprout. These are steamed in here.
Amber says, starting the cleanse with mom. Whoa, incredible. So what I do is I take this off
when they're yellow or decayed on any level. And right there, there's that decay on there.
It's on there. I don't know if you guys can see it. It's basically just plant decay. It's leaves that have gone bad on here. So I kind of pull back that leaf. That one's really stuck on, but I pull that leaf off like that. There you go. AJ, I saw you. There you go. And I took that leaf off. These leaves taste terrible when they start to decay like that.
and I know people peel back
their Brussels sprouts
I do know that some people do that
but the leaf
when it's decaying or yellow
that stays in the mix
it's going to ruin the flavor of the whole dish
so on Rumble
Kim Marie
and Cindy
and Ben Watson
I'm glad you guys are there
glad you guys are on there
so debbie said did he say pull off the yellow only you can pull off the yellow only yeah only
but if you see a leaf that's not yellow but it's like it's decayed okay here's one right here
you see this one's not okay here it is right there that'll show it perfectly good thing i had one
left see right there you guys a close-up i know you can't see it on telegram no maybe you guys
can on TikTok. Put that close up of there, that right there. So you can do this. You can even
take shortcuts and not peel back the leaf if you don't want to. That's a leaf I peeled back.
You can take shortcuts if you don't want to peel back the leaf, right? Like you can peel back that
leaf, but if you don't want to, you can just do this if you want and you get rid of that because
that piece right there will ruin that taste of your meal. It just does. Those leaves, when they
get nasty like that, they're nasty to your meal. So that's really important to know. I'm just
trying to show everybody, including the close-up, right? And there you go on TikTok and Telegram.
Deno says, A.W., I was introduced to you last week. I bought Cleanse the Heal and Your Medical
Medium. Two great books. I committed to lemon water daily and celery juice and supplements.
I plan on doing a cleanse next week. Yeah. Proud of you. Proud, proud, proud of you.
Definitely. Tristan says you're an amazing teacher. I'm sure you are too. I'm sure you're
an amazing teacher as well. Because, you know, we're all teachers. We're all teachers here,
right? That's what it is. That's what we are. You know, we're all trying to teach. Look,
The whole point though is with that Brussels sprout, look out for that. That's something to
know. Like I said before, if you're going to steam Brussels sprouts and that's the only way you're
going to make them, another tip that's important. When you steam Brussels sprouts and it's the only
way you're going to make them or you're going to cook them in some way, you want to cook them till
they're soft inside until the fork goes through. So let me just show you right here, right?
like you want to make sure like that these are still these are only steamed for 20 minutes
25 minutes right but there might be a soft one in here okay here's a soft one you want to steam them
until that fork goes through because if you have any digestive issues whatsoever that's to that's
how you avoid digestive distress you don't want half cooked brussels sprouts you don't want chewy
Brussels sprouts. If you're going to steam them or cook them and just eat them, say you're not
even going to do this roasted Brussels sprout meal out of the book. You want to make sure you
steam them until the fork goes in where it's soft, where they're creamy inside, where you can eat
them and they're creamy inside. That's how you want to do it. That's important for any kind of
problems at all. Kenneth says, maybe that's why I was not having it when eating steamed Brussels
sprouts for three to four days during my original three, six, nine. That's exactly what, why it,
can it exactly why you, when they're chewy or tough in the center, you're going to have a tummy
full of roughage that doesn't want to break down or digest easy. And, and what I did here is I
steamed them for 25 minutes and that's not enough. If you just want to have it that way alone,
but when I put it in the oven and then I roast them for a while too, that's where it takes that
next level where they're going to start getting it, you know, softer, but you can cook them,
not roast them. You can cook them where they're, where you're steaming them real soft. If you're
going to do like a monocleans of Brussels sprouts or something like that, if you're going to do
something like on a three, six, nine and you're cleansing, you want to cook them when they're
really, really soft. That's what you want to do. Yep. That's important. So,
all right. So I have these getting ready right here. I'm going to move these over.
we still have the cranberry sauce to make okay so everybody just see you know
there's gonna be a cranberry sauce on its way to be made I'm gonna move this
pan over right now we're gonna check this squash we are done I'm gonna I'm
gonna take this out right now let's do that you guys I'm still here I'm just
taking this out of the oven. Just bear with me. All right. All right. It's really hot,
but I just brought it up to you guys. That's the roasted stuffed or the stuffed baked squashes,
right? I'm going to pop that right here. And then I'm going to get these in the oven right now.
That's what we're doing. These are going in and we're going to toast these up.
Those are going to come out nice.
Let's start making some cranberry sauce.
See that?
A little pan here.
Right?
What are you going to do with all this food?
Family's going to eat it.
It's going to be fun too.
I'm looking forward to it.
I can't wait.
All right. So this is the cranberry sauce. This is the wild blueberry cranberry sauce,
which I really love. So this is the wild blueberries right there. That's going in the pan.
Oh man, this tastes so good. This is, I mean, so good.
If you guys ever have this, you would know what I'm talking about and your mind would be blown.
So I'm going to put the cranberries right here.
So you guys see that on Telegram?
You guys see that?
Right?
We're going to cook this down for a while.
That's what we need to do.
So I'm going to dice up an apple.
These apples are incredible right here.
I want to give you a tip on apples.
You want to have or enjoy the best apple.
Do you want to know how to pick apples?
I'm not talking about off the tree.
I'm talking about picking them at the store, right?
Do you want to know how to pick these apples at the store?
You want to look for apple skins that have that kind of design, those marks.
You see this?
It's not a perfect apple.
right you don't want bruises there's no bruises on this apple right there's no bruises
but the best flavored apples inside have the skin that looks kind of geographic
see that right there see how it looks like it's got like constellations or stars
and that that means that whether it's honey crisp all the same whether it's fuji all the same this
is what you're looking for whether it's pink lady that's what you're looking for red delicious
that's what you're looking for you're looking for the skins to have like this rough patches
where it's like what is that like what's that rough patch right that means you have the crispiest
sweetest apples out of that bunch okay and the only people that probably have an idea about that
one are apple growers themselves that are so they're so used to tasting their own apples and
picking them and and trying them out and harvesting them that they know this right they know this
and i've been blessed to know it because i've picked a lot of apples and so it's really a
special little tip so what i do is cut these pieces thin i want them thin and small i don't
want these pieces too big because this apple is going to cook down is what it's going to do. So
I'm cutting these pretty thin. I want this apple to cook down in that sauce. All right. So I don't
want big hunky pieces in this, right? Lacey said, Reth Bauer says, I had no idea. Thank you.
That's what the medical medium cooking shows here for is to make sure that we can do these things,
right? Serena X says, Whoa, you will get the best apples. And then everybody else will have
these other apples that aren't the best. Lori Malone says, Wow, great apple tip. Yeah,
I'm going to show you right here. You see, I have a different apple here, right? So it's not a
different apple, the same kind of apples. Now I picked purposely all these kinds of apples
where they have that geographic zone.
So these are all the best apples possible.
This has less.
See?
See how's this less?
Look, that has less, believe it or not.
It has it, but less.
It's not like that.
You see the difference?
There we go.
You see that?
That's how you pick them in the store.
Guess which one you pick.
You pick that one at the store.
I want to show you on TikTok.
You pick the one here.
Right there.
You see all that?
you don't pick that one. You pick this one. Yeah. It's a tip that you will be so happy about
along the way. I promise you, you will be so happy about. You will be like, okay, wait a minute.
And if you have a basket of apples, you bought a bunch of different apples, you'll know when you
start trying it out like that. Be open hearted. It has a question. It looks like a question for
SOC really, because my brain can't hold the trillions of pounds of information from SOC
every second. So why is that the geographic area, right? Okay. That means that a temperature change
happened and that temperature temperature change brought the sweetness out. So the temperature
fluctuation spirit of compassion is telling me right now. So you're, that's how that's it.
because I didn't know. I forgot or didn't know. But that means we had in that crop,
right when it was coming to almost getting ripe, the whole batch of apples in that crop,
we had some temperature changes where the temperature went really high or low. And most
likely the temperature dropped and went low. So that means it might've been a frost coming on or
close to a frost. The temperature, Spirit of Compassion is telling me right now, the temperature
dropped to maybe 40 degrees and it wasn't 40 degrees for a while. And it's the end of August.
It's the end of September. It's in the middle of October. And then all of a sudden, boom,
you get a 38 degree night and then the, the, the sweetness comes out and the skin
turns that rough color because of that temperature shift, because the chemistry of the apple changes.
Spirit of compassion says it changes and shifts. And then the sugar comes out to more,
it comes out of the core. The glitter lead sugar comes right out of the core. And then the core
won't be sweet. The core won't be sweet. And what happens is with these other apples, when that
doesn't happen in certain crops, Spirit of Compassion is telling me, this is new information
for me. I had no idea about this. Spirit of Compassion is telling me right now that the core
is more sweeter on the not so good apples. And then all the flesh on the apples when this doesn't
happen is not as sweet. So that's a piece of information I just learned now because you asked,
you asked me, you know, I like learning. I'm learning a heck of a lot right now with that
new book that I'm trying to finish and hand to the publisher, hopefully soon. I'm learning a lot
information about the human body I had no idea about even all these years. The book is a massive
book. A massive book. So I'm going to get this apple in here and actually get this apple
cooking down is what we're going to do. So we're going to chop this up. And that's why
I wear glasses. Because if I answer questions, specifically that spirit of compassion is
giving me new information for in the moment like an actual read then now I'm getting whited out
it's called snow blindness and I talk about it in here of how I lose the eyesight from that and then
I'm struggling to actually even see anything so that's what starts happening and that's why these
are on so that you don't see me like this okay and the glasses kind of kind of hide that when
need to do that like that sometimes.
All right let me get the rest of these apples in while those Brussels sprouts
are cooking up. This is an incredible, incredible sauce. It really is. Incredible
sauce and chop the rest of these up. I'm mincing them practically, right? Because you don't want
these big hunky apple pieces in that sauce because you want them to break down. That's the key.
That's a really important key right there. So when you do it this way,
like that, you got it nicely minced up, right?
let's get this in here
so if you guys just came on here i'm making three recipes right smell so good it's blowing my mind
mind is blowing
there we go i want to show you guys can we get a close-up right here real quick
look at that that's the sauce and how it's just starting to break down the cranberries and
everything. You guys on Telegram, you guys on TikTok. Let's get this back on the burner.
Let's get that pumping away. Cinnamon sticks, right? You can go with cinnamon powder.
Okay. You can do cinnamon sticks if you wanted to in this, right?
Okay. And I'm going to put maple syrup in here too. So I'm going to put a little bit of cinnamon
in here. There you go. Then I'm going to do some maple syrup. Wow, that's going to be really good.
I think I'm going to put a little bit more. Sorry about the noises over there. It seems to be a lot
of noise near the mic. Let that cook up nice, you guys. All right. And then I'm going to put
juice of one orange. Let's find an orange. Let's go. Let's do some orange tips. Those are my
favorite. Orange tips, right? I like orange tips. I like lemon tips, right? I like tips on grapefruits.
I just like tips on all fruits. So that's why I like. Fruit tips are my favorite, I guess, right?
So juice from one orange. So one of the things about oranges, you don't want them soft. You don't
want them soft. If you guys pick oranges in the grocery store and you're picking them soft
and they're too soft. Go with the hardest oranges. Go with the harder ones. If you see a good batch
of oranges, go with the harder oranges. If you go with an orange that's starting to get all the
dense and it's getting the dense and it's getting soft, like squishy, it still could be a good
orange. Ready? Watch this. It still could be a good orange. Check this out. Looks amazing.
It's incredible. It looks incredible. But why did I tell you not to pick this orange?
Like why?
It looks great, but it's got the softness to it.
That's because when you buy a bunch of these and then you got them in a bowl,
whether they're on the counter or even in the fridge, in a week,
they're going to start going bad fast.
That's why.
Unless you're going to eat them right now, they're going to start going bad quick.
And when you buy oranges, you want them to stick around.
You want to be able to have your oranges.
You want them to be able to stick around.
That's what you want to do.
And so what happens is, you know, when you get the soft spots like that and it's soft, all the soft, different dents and everything, it's starting to get to a point where it's shifting gears.
It's starting to shift gears.
Right?
So I'm doing juice from one orange, but I cut two oranges.
Why not?
I'm going to pop that in here.
Okay.
My screen keeps freezing. Adelina. What a bummer. Are you going to Rumble? Are you on Facebook? Because Facebook freezes everything on me. Yeah.
they freeze everybody out they hope you go away and don't come back so they freeze people out to
make them go away just go to rumble stay on there they're not gonna freeze you out there it's rare
really rare right so I'm moving this up getting the sauce the sauce is breaking down it's really
really good. So I wanted to show you that orange trick right there. Now you can, you can take a
little bit of the skin of the orange. You ready? And I'm going to add it to here to actually give
it an extra twist. You can take a little bit of skin in orange, but don't do the white pith.
Can you see this you guys? Don't do the white pith, right? See, look at that. See, I took that,
that skin off right there. Okay. And there it is. I'm going to take a little bit more of this
orange skin, but I'm not going to do the pith. Right. Look at that. There you go. Okay. And
I'm going to dice that up. Donna says, you're right, Anthony. You do not find these cooking
tips anywhere. Loving it. Oh, you're awesome. Well, my haters will, will beg to differ.
You can bring the most unique information ever out, like the blood draw problem.
If you ever listen to the blood draw podcast, the medical medium, podcast, Apple podcast.
Or a unique tip, the haters will say, no, that tip's out there already.
They'll say celery juice was out there.
I never said no one ever ran a celery stick through a juicer before.
Me, I never said that.
I said no one knew how to use it therapeutically and not to mix anything with it and how to have
enough of it and what's in it that no one knows about and how to use it like 16 ounces on an
empty stomach half an hour after half an hour before all these things that are unique just
because someone held a celery stick in their hand one day before I was born doesn't mean I didn't
have the information for spirit of compassion on how to use it therapeutically to save people's
lives. Right. Amber Marquis says these tips are literally from source and like gold. So,
you know what? I like repeating some of the tips too, in case other people didn't see the tips. I
have so many of them. What's going to happen with the medical medium cooking show? And just so you
guys know, I'm not going to be doing the medical medium cooking show on, on these channels here
that I'm on now, right? The Medical Me and Cooking Show was really meant for Amazon Live, right?
But we had a tech problem on Amazon today, so I took the cooking show here. But what I do here,
but I don't want you discouraged, what I do on these channels is I talk about
I talk about all the medical, heavy-duty medical stuff, but we're having a cooking show for fun
right now. Yeah. So that's cooking up really nice. So guys, if you see what I just did,
I actually stained my beautiful spatula. So that's going to be stained for a long time.
And I was really proud of myself for not doing that for a long time because I was using a
different tool in there, but it looks like now I'm going to have a red, I mean a red wooden utensil.
So, you were just arguing with mom about taking only half vials? Darcy Lee said, I was just
arguing with my mom about only letting them take half vials. She said they never heard of that.
I go, of course they haven't. Now she feels horrible and I'm so frustrated.
anybody who doesn't know what we're talking about medical meme podcast at apple podcast
listen to the blood draw vampire bloodletting episode it's critical critical episode to hear
could save a life could save your life and original medical meme information guys i'm
it's what's really funny guys is i'm not allowed to say oh it's medical medium information everybody
gets mad. But what am I going to say if it's original medical medium information that comes
from spirit of compassion and nobody knew before? Am I supposed to just pretend that's not really it
and that I got it from somebody else when I didn't? This smells amazing, by the way. Amazing. And it's
cooking up really quick. Actually, it's starting to cook up nice. I'm going to keep the lid on it
because I want the juices to be in there while that is cooking. And the thing is, is how do you
help somebody heal if you don't tell them about the original medical medium information right
how are you going to help them find the rest of it someone can say epstein-barr but not know
all the things they need to do to heal the problem or not know what epstein-barr causes
it's just it's critical that people know where the original information comes from so all right so
whoa those are cooking up nice brussels sprouts are almost done the maple brussels sprouts
all right so
let's move a little bit into where we're going next you guys
we might plate some stuff up so i got these right here
and i'm going to do some plating and i got a nice plate right here
Moving that over.
So these are really hot.
Putting that one here.
Those are hot.
I don't advise you to use your hands unless they've cooled down, but I have for some reason an ability to stand really high intense heat with my hands since I was a child.
I mean, I could grab hot potatoes like it's nothing, right out of the steamer like it's nothing.
Look at that.
So that's the baked squash, which is incredible.
Now, you can cut it like a pizza pie.
You can do it that way.
You can serve it like that.
you can take a knife and cut it in pieces and serve it on an individual plate.
You can easily do that. So that's one way to do it too. And I'll cut them up too in a little bit.
You can do this for Thanksgiving. You can do this for Christmas. What an incredible recipe.
It really is. I'm going to put a little bit of a garnish on top of this. Are you guys okay?
I might put a little parsley garnish on top. Got some beautiful leafy green parsley.
right? Leafy greens. No one, unfortunately,
knew that you can take these herbs and eat them in high quantity like a leafy green.
And you can. And it's so great. So I'm going to cut up a little bit of parsley.
You don't have to have a lot. Just a little bit's fine. It blows people's minds every day. It's
Like, what do you mean a leafy green?
A salad?
I'm like, yeah, it's called really having a big plate of cilantro and parsley and eating them like a leafy green.
That's a great way to heal.
Let's put this on here.
Put a little bit on here.
Just right on top.
You don't need a lot for this because you're not having leafy greens in this meal, really.
You're not doing it.
Unless you make a big salad, a leafy green salad.
but you're not having that kind of meal.
Okay, Alessa says,
my neurologist says that I have to have,
sorry, my neurologist says
that I have to have the blood draw drawn
so that he can keep an eye on my levels.
Right?
You should listen to Medical Medium,
the blood draw podcast too.
And you did.
Oh wait, you did.
wait a minute let me hold on you know what's funny i got this thing cooking and cranking
and i'm trying to keep an eye on it so hold on
there we go i turned the heat down the heat was really high for some reason on here and just
pumping. This is coming out really good. What happens is doctors don't know they don't have
to take a lot of blood. I'm going to get a prop really quick. I don't usually take a prop out
during the medical medium cooking show, but I'm going to do that for now. And so I'll give you
little bit of information about this this will be interesting there we go that
cranberry sauce is going to be done in just a couple of minutes which is
incredible okay so let's just say that let's just say that the blood lab needed
It's a test for something like an ANA, anti-nuclear antigen test, thyroid panel, A1C, check out
the kidneys, sodium levels, potassium levels, the whole bit, right?
Nutritional, a nutritional panel, right?
A metabolic panel, liver enzyme test, the whole bit.
They only need this much blood.
That's all they need.
I'll show you guys on a close-up.
I don't think I ever had the ability to show you guys on a close-up.
they only need that much blood that's it they can take a speck of blood right smaller than that
a speck like a speck you can't see on here like a speck and i'll put a speck you see i put a little
green speck right there see a green speck they can take dehydrated blood from a murder scene
50 years ago on a pair of jeans that were buried in a shallow grave
that only had a speck of blood on that pair of genes,
way less than that,
and they can do a thyroid panel,
metabolic panel, ANA.
They could do a Lyme disease test.
They can do MTHFR gene mutation test.
They can do everything, sodium levels,
nutritional panels, all of it.
Just so you know.
Check out Medical Medium Podcast at Apple Podcasts,
the blood draw episode.
So important.
So important.
and so they take the blood on purpose they rob the blood on purpose and all it does is send
people backwards and backwards and backwards so what i tell my friends and family ask for half
vials or quarter vials well i'll tell them ask for quarter vials quarter vials they can fill up each
tube with a quarter quarter tubes quarter each tube quarter amount in each tube so that you're
not losing all of your blood. They don't need a lot of blood to make a serum. So what happens is
that when you've got chronic illness and you're sick, I mean, that'll trash you. Next thing you
know, you're sicker and then sicker and then you lose your immune system and you're sicker and now
you catch something and then you're sicker and then you lose your immune system and you're sick
and they take more blood, take more blood, take more blood. And that's what they do. All right, so
yeah I think I added the orange but I'm double checking I think I did I think I
added the orange I'm gonna add a little bit more there we go
got a little bit more okay so this cranberry sauce looks like it's getting
there I better check the Brussels sprouts let's hope they're not hurt no
those babies are done all right you guys I'm gonna take these out here they are
right here they're not burnt they're just toasted up nice if I left them in
there for ten more minutes they would probably start to burn but those are just
just toasted up nice right there. Cooling those down then I'm going to plate it up.
So just give me a minute on that. And I'm going to get this cranberry sauce plated up
too. Okay. So this cranberry sauce is so insanely good you guys. I can't even tell you. It's
like insanely good. Right? Hmm. Wait. All right.
So I'm gonna get this in the jar right here. This is just incredible stuff this this cranberry sauce
it's a wild blueberry cranberry sauce so good I can't even tell you but I am telling you guys
It's that good. All right. Seriously? Like seriously? Like so good. I'm going to put the
little spoon in there. Check this. I love this. That is really incredible. It's piping hot.
So good. Smells so good. Anything you see here, I have it linked on Amazon,
on my Amazon Live shopping spot, just so you know.
That's where I have it.
Because it's stuff that I use.
So I was showing you guys stuff that I use, so it's awesome.
All right, so let's figure out how to plate all this stuff and everything.
Let's get this off of here.
I don't think you guys want to see that.
Yep.
Link is on previous video description.
All right.
I'm going to clean this up.
If you guys can just give me a couple of seconds.
Anthony, I'm going to make the sauce.
No way, Amanda.
The color makes it so good.
Can you tell me all about the trails?
All right.
Let's go.
Let's plate stuff up.
You guys, pointing to this for you.
This is going in.
So I'm putting these on here.
These are really good because they were steamed before so they're going to be really, really
nice and soft inside.
So I'm going to bring this over. So just give me a few seconds here. So I'm not over here.
All right.
There we go.
Guys, can you see this? How about that? Does that work better?
Plating this up nice looking good.
Oh, that's insane.
That maple just shines through.
Look.
Really love this.
get as many as I can on here for you. How's it look? Tick tock. How does it look? You guys
telegrams. It looks okay. Whoa, that one wasn't cut. That one was hot. Very hot. You can ask for
pediatric vials.
Small ones.
There we go.
Okay.
I just want to show you this real quick.
Alright, now you're supposed to have some leftover sauce here.
And I do.
So I'm going to get some leftover sauce on.
There we go.
And that's that right there.
That's an incredible dish.
I just want to tell you guys right there.
So good.
Okay, so.
Cranberry sauce on here for you.
Okay.
And then you got these right here.
A lot of moving parts.
And then I'm going to get these squashes over here too, you guys.
Now, that's what I talk about a feast. That's what I call a feast right there. I don't know if you guys see that. It's roasted kabocha squash, roasted butternut squash. Man, the stuffing. I can't wait to get into that stuffing. I can't even wait. Like I am, I'm definitely going to get into that stuffing a little bit.
Amazing.
you. Brian says, this man's dedication to people's health day in and day out forever is probably the
most impressive thing I've seen out of my living person ever, out of any living person ever.
Brian Jefferson, I'm honored, man. I truly am. I can't even tell you like that, how that makes
me feel. Seriously. I mean, I don't have words to describe it really. And it hits me in the core
and it hits me right in the heart in a good way and just a good way anyway so
I'm moving this over in front of you a little bit I'm gonna take one off yep
I'm gonna plate it up. So I'm gonna do a plate with a little bit of everything.
So, I'm going to do some Brussels sprouts over here.
Okay, and then I'm going to get...
You can even take the stuffing out if you want and put it on the dish.
It's so good.
Right?
I'm going to put a few more in here.
Alright, there we go.
Let's get a little bit of that going on.
Alright.
That's one thing I want to do.
move this over for a little bit. I'm gonna take one of these, right? And you can put it like this if
you want. There you go. And that's not the butter, that's a kabocha. Well, that's not the butternut
squash, which is incredible, you guys. I'm pumped up. I can't wait to eat. And then the cranberry
sauce. You can put it on top, right there. Cranberry sauce. You put it on top, you can put it on the
side. I'm going to put it on the side right here of these. It's piping hot. Hot cranberry sauce.
That's the thing too. It's hot. Piping hot. Look at that. You guys see the steam coming off of that?
right is that incredible so good yeah so good a little cranberry all over my
hand. All right.
You guys, this is amazing.
Amazing day.
Here we go.
Hope you guys can see that up close.
Telegram, can you see that?
these all look amazing
Debbie Gail says
Cold White Springs says
I'm envious about that meal
honored
you guys
it's great for Thanksgiving
great for Christmas
great for any time
you can do it anytime you want
proud of all of you
I just want to say
and thanks for being here
the Medical Medium Cooking Show
this was so great
incredible
and check out Amazon live because that's where I'm going to be doing the medical
medium cooking show. So make sure you check that out when you get a chance.
All right, you guys, I love you greatly.
