Just waiting to see some comments and we're taking one step at a time.
All right, let's do this. We're live right now. You guys, this is a special time. I'm making three
recipes. I'm really excited about this. So I hope you guys stick around because I got some apples
right there. We're going to do some tips. I'm going to show you guys some tips and I am excited
about that because those tips are really cool. So this is going to be fun. I got some mulberries
right here so i'm making three recipes i want you guys to know that three recipes so this you get
this is thanksgiving dessert you can do these during christmas you can do this during any holiday
but this is going to be fun now these are healthy healthy treats holiday treats and i'm going to
show you different options you can do with them which is really fun and they're actually raw
which is interesting because hey why not let's do some raw stuff we don't do that too often where
It's just all raw. So this is going to be fun. So these are white mulberries right there. If you
guys can take a look, you know, you can actually look, check out the link. I'll have it below
there. Let's look at it this way. These are, look at that right here. So these are the white mulberries.
Check that out. That's really great. And I'll even switch this off to some dates real quick for you.
I'll give you kind of a rundown of some of the things there. These are Majul dates. Okay.
And I'm reading some comments. Great to be with you guys too today. This is exciting. Three
recipes. I'm pumped about it. Pumped. Three recipes. Let's see if I can pull it off, right?
So we got the white mulberries right there. We got that. Oh, what's this? What is this?
Pray tell. What do I have right here? Wild blueberries. So those are the Wyman's wild
blueberries. So those are the ones I use. So here they are right there. How exciting is that?
because I'm going to be making wild blueberry pie.
So wild blueberry pie.
How cool is that right there?
I want to show you guys right here.
In the Cleanse the Heal book, I'm doing that one.
Okay, there it is.
Right?
The apple cinnamon stuffed dates.
We're going to do that.
I'm also doing the apple pie filling.
Check that out.
And I got these cool little glass jars where I'm going to be putting that in there.
And I love these right here.
You check it out.
The link is below for these.
And I'm going to fill these up and it's going to look just like this.
So I'm getting excited.
You can do this for company.
You can do this for family.
You can do this for anybody.
You can do this for yourself, for the holidays.
How cool is this?
What do you guys think?
Right?
Is this going to be fun or what?
So let's get started.
and I want to show you some tips as well. We'll get started a little bit. So we're going to start
with the apple and date pie filling, right? So I'm going to just have the lid off the processor
and I'm going to put these wobbly berries right up front. You guys, so are you guys, how are you
guys doing? What are you guys doing for your holiday for any different, you know, recipes
and things like that? Are you doing different medical medium recipes? Are you doing other stuff?
because I'm excited about these. I want to try these out. I haven't done them in a while,
so this is going to be really fun. So let's do a couple of tips with the dates to begin with.
Okay. So on these dates, and I'll show you right here. Okay. So on these dates, you'll see a little
cap on these dates. So this is a cool tip right here. You don't want to eat those caps. See,
you don't want to eat those caps. People get in trouble. They eat those caps. So they don't blend
up. If you blend up dates, that cap's not going to blend up. That cap is going to be like a rock
right there inside your treat. So you've got to get the caps off. Here's another one. Look at that.
There's another one. See these two caps? They're hard as rock. So if you have company come over
and they're chewing your little treat and those go in there, you get in trouble. These are the
stem caps, I call them. You have to take... No, you know, people just don't realize,
did you take the stem caps off? They're like, what are you talking about? I just threw the
dates in the thing. And I'm like, well, you got to get the stem caps off, right? So that's one
thing you have to worry about. Another thing too, is whenever you're obviously blending up these
dates, you want to take the pits out. Yes. I know you guys know that. You guys love the tips. I'm
looking at the comments right there. You love the tips. They're helpful, right? Those caps will
break a tooth, Victoria said. Exactly. They'll break a tooth. And so I'm taking these pits out.
Now you want them out, of course, but you guys know that you want them out, but you got to make
sure you get them out. If you're in a rush or something and you're not keeping track and one
stays in, you're going to bust up your processor. You're going to bust up whatever you're using,
right? You just, things are just going to break up. So I'm going to do some more here.
Here's a cap. Look at that. There's a cap. Got to get the cap off. Letting you guys know when you
play with dates, that cap's got to come off. I just took that off. It's tricky because there's
not caps on every single one, right? It's not. My niece left the pits in the applesauce ounces
and I was like, is this a rock? Laugh out loud. That's really funny. As long as you didn't bite
it, then it's funny. If you bit it and broke a tooth, it's not funny. I won't laugh if that
happened, okay? I'm making sure the little caps aren't on, right? So yeah, you're stoked about
watching this? Whoa. Joey says, I'm stoked about watching this. That's so great. I'm stoked about
doing this. I couldn't wait. I couldn't wait for today. I was really excited. I couldn't wait.
Love the tips? Cool. I got a lot of tips for you guys. If you guys are coming on, a lot of tips.
And so let's get a few more dates. Let's do this. Okay. Looking good. There's no caps on there. I'm
getting the pits out. This is great. Right? So we're doing that, getting these out. Dates can
be really sticky. So, oh, there's a cap. Boom. Boom. There's a cap. Got to get the cap off.
I just took it off right here. Okay. Right? There we go. Incredible. Got that out right there.
so you look i know people are like what are you talking about with the caps right there it is
important it sneaks up on you there's one right there see some have it some don't some have it
some don't so all right here we go so let's make this now i got all the dates i need here's the
pits i'm getting rid of the pits okay here's a tip right here this is important okay get this
get the pits off your board. You have to get them off your board. What if you do a salad later or
something? There's a pit here in the corner and it all gets into the bowl. I've seen people leave
their pits on the board, whether they're olive pits, whether they're pits from dates, and a pit
finds its way into some dish. You just got to look out for those things. So let's get these into the
processor. So I got the processor right here. I'm going to drop these in this and I'm going to throw
some water in here. Right. Okay. There we go. Let's get some water in here too.
So you want about a half a cup of water. I'm going to put, I'm making more of a bigger version. So
I'm just going to throw a little bit more than a half a cup of water in there. I'm going to get
some decent water in there maybe a couple give that a roll and see what happens give it a twirl
good to see you guys coming on i also got to put some cinnamon nutmeg in there let's not forget
a little bit of cinnamon right
see i got these beautiful cinnamon sticks look at this you can do so much
remember the spicy apple juice drink like the hot spicy apple juice remember that
and you get the cinnamon sticks in there. Wow, that's incredible. I put some cinnamon in there.
Got some nutmeg here too. So just a little pinch of nutmeg in there.
Okay. Had that in these little ramekins here. You guys, you'll see stuff I use. You'll see
them in the links below, all the different little things that I like, including these towels. These
are my favorite towels. They've always been my favorite towels. I keep it moist, just so you know.
So a dry towel really doesn't help. I was over a friend's house and they had a dry towel. So they
had, you know, they had their apron on and they had a towel on the right. Then the towel was dry.
And so here they were, they were trying to do something that stuff over their hands. It was
sticky over their hands. And they went to go grab their towel and they're doing this and nothing
changed. Their hands were still sticky, messy. Everything was still on their hands. Did you
guys know that you got to have a moist towel? It has to be moist when you're doing anything,
any kind of pies, any kind of desserts, right? I mean, did you guys ever run into that? Are you
guys using dry towels? Great tip about the towel, Amazon customer. Incredible. Because seriously,
it may, it changes everything. It has to be moist. I just want to tell you guys,
as I tell you, my friend was doing this with your towel and I was like, whoa, whoa, there's,
you didn't even take anything on. He's like, well, I don't know what to do. It's like,
you got to have it moist. So that's what you do. So I just, look, I'm kind of easy breezy.
I put the towel in my front pocket.
My jeans are right hanging out.
But you can do it a lot better than that.
I'm sure you guys can have the apron, do the towel and all that.
Right?
So anyway, let's blend this up.
We're having fun.
I'm going to pulse it first to start with.
Right?
Water flying everywhere right there.
Then I'm just going to go.
I'm just going to let it roll.
Okay?
You are a hoot.
Love you guys.
How many of you guys are eating dates?
Are you guys doing dates at all?
Sometimes, you know, I have a friend that does two dates a day.
I have another friend that does like five dates a day.
Another friend that just eats them on and off.
Some people just make food with them, maybe desserts with them.
Some people take them as snacks.
What I do with dates is I take them with me when I'm traveling.
Are you guys taking dates with you when traveling?
I wanted to ask you that.
I want this to blend up pretty nice here. Yes daily. Simon says yes daily, right?
Yeah. You do dates. Are you guys traveling with them?
Yeah. I'm going to add a little bit more water to this. Okay.
I'm going to add a little bit more water. I have a lot of dates in here.
Gates give me gas. Does that eventually go away? Him. Yeah, I mean, gates are really binding.
Really, really binding. They're like binders. They grab onto everything as they're coming
through us, right? So all the time you guys are doing, so what I do, what I do is I take them
wherever I go. You don't know where you're going to be. If you're out and about and you start getting
that blood sugar thing where I haven't eaten in a few hours, stomach is growling, but I have two
more errands to do. I got one place to go here. I got an appointment here. Man, when you got your
dates in your bag, it just fixes it like this. It fixes it. So I like to, I like to travel with them.
I'm glad to know you guys are traveling with dates. Darcy, you love dates, right? Incredible.
Yeah, it really is great. Okay. So I am going to make a mixture. That's what it is.
I'm going to make a mixture, but before I make the mixture, let's get some apples out.
We got some apple work to do. Okay. We got some apple work to do. All right, cool. Let's get
another one here. I want to show you some apple tips as well. So, all right, enough playing with
the apples there. Let's figure this out. So I want to show you something kind of cool with the apples.
Let's do this. Let's show you this. This is going to be kind of cool. Let's put these back.
So you know apples, you know how they turn brown? You're cutting apples. So say you want the kids
to have apple snacks in a little baggie and lunchbox and or say you want to take apple
slices to work, right? You guys, you ever see the apples go brown? You're cutting up your apple
pieces. You throw them in your bag later on. They're brown, right? So here's what I like to
do. I want to show you this technique. So I got my little knife here. You don't want to use the
big knife. You don't want to use the big knife for this. Okay. You want to use the little knife
for this, right? Take the little knife and you cut, but you don't cut the piece completely off.
You don't cut the piece completely off. You see what I just did, right? And then you cut again,
right do another cut in here but you don't want to cut the piece completely off look at this
you guys what do you think about this i'm gonna go one more i'm gonna go one more whoa whoa i didn't
cut it completely off look at that look the apple's still the apple right now i'm gonna flip the apple
this way and i'm gonna do it again but i'm not i'm not gonna cut the piece completely off ready
I'm a little nervous though, because I don't want to cut this completely off and then be like,
well, I'm not cutting it completely off. And then I cut it completely off, right? Hey, look, you guys,
I'm trying to do this. And then, all right, you see what I did? I'm going to flip it again,
right? Let's flip it again. I'm not going to cut it completely off. I'm doing these slices in here.
Do you see this? Ready? Look at that. This is really awesome. I'm going to go a fourth one in
here. And I didn't think I was going to do that. Oh, oh, crap. We see. All right. Then we got,
we're going to go one more time. Check this out. You're going to like this apple tip.
I don't know if I've, I have never seen anybody do this, but it doesn't mean someone didn't do
this one before, but this is one that I've always done myself since, since I was young.
All right. Check that out. Okay. All right. Now I kind of, you put it together. There you go.
That's your apple, right?
There it is.
That's what you take with you.
That's what you give to your family member, the pack of the lunch, whatever it is.
That apple is not going to turn brown so easy.
So what do you guys think about that?
Very interesting, Tricia said.
You love this tip.
This is very cool.
Never thought of that.
It's not going to oxidize so easy.
It's all stuck together protecting itself.
Check that out, right?
I know you squeeze lemon.
That's a tip out there.
you squeeze lemon and apple pieces to try not to get them to turn brown, right? And they don't go
brown. Fantastic. That's really smart. And that's a great tip, but this is a cool tip too. And then
when it's time to eat it, you can just pick off your pieces when it's time to eat it.
You got your apple slices. Look at this, your snacks. And they didn't turn brown. Look at that.
Look at that. Right? What do you guys think about this? This is pretty cool. This is why the Medical
Me and Cooking Show is here. This is what I wanted to do for you guys. Yep. Life changed
with that tip. Whoa. That's really a cool apple tip. Whoa. Check this out. Ready? Whoa,
you guys. What is going on? This is like a magic trick. What the heck is going on? What?
Anyway, here we go again. Okay. All right. So we got another one there. Oh, that time.
Uh-oh. Uh-oh. That one kind of did something weird, but look, I'm getting all these
slices out. Look at that. Ready? One more. We'll get one more here. There we go. Look at that.
All right. There's all these beautiful apple pieces all sitting there like that. What do
you think? This is so cool. You guys, this is why I'm doing the medical medium cooking show. I want
to show you what I'm using, what's in my kitchen. These are the pie dishes I'm going to be using
later on, right? I love these pie dishes, by the way. I have the link below. What I do for presents,
what I do for presents, because I'm asked that by friends and stuff, like, what do you do for
presents for people. I do things like this. I'll get people like some pie dishes, right? It's like
inexpensive, like cool gifts like that. I'll do this. I'll get, I'll get, um, I'll get friends
these right here, like a set of these, which is really cool. You could do so many things with
these and I'm going to make a recipe now. We're going to do that, but this, it's, I like doing
those things. The link's below if you want to know. And so, all right, let's get going on this.
Let's chop these up. So we got some apples. Now I want these apples to be like, like square pieces.
I don't want them long pieces. I don't want these like just long pieces. So I want them
little squares. Okay. You don't want them all big pieces. You want them little squares. So
say these are kind of long you want to cut them into little squares right there
let's keep it going here we'll do some more look at this right
all right you don't want them you don't you don't want these pieces long
there we go get them into little squares because we want them all looking kind of
It doesn't have to be perfect. They don't have to be perfect, right? Remember that. You don't
have to be perfect if you're going to be in the kitchen doing stuff. You think I'm doing anything
perfect? No way. No way. I'm definitely not doing everything perfect. I'm going to be honest.
All right? Definitely not, right? We're all human beings working in the kitchen. You can cut things
differently. You can be a different person. What book is your apple pie filling recipe in?
Apple pie filling recipe, Cleanse the Heel. Let's take a look and make sure it's in here. That's the
one recipe I'm doing in a minute. Apple pie filling. That's the Cleanse the Heel. The link's
down there, you guys. It's an incredible book, by the way. Really incredible book. It's helped so
many people. It's changed so many lives. I mean, there's 75 recipes in there. That's cool too,
But man, is that book packed?
All right.
I know some of you guys have the book and you know about it.
Lots of people around the world have the book.
All right.
Let me just get some of these.
All right.
In here.
Just so they're off the table here.
Okay.
Let me get some of these off.
We've got some more apples to do.
We're still doing some more apple pieces.
All right.
Let's get some more apples out here.
Now, I want to show you another trick.
and I showed you guys the other day how to pick an apple.
So let's do that, how to pick an apple.
Let's see.
Carrie says, I'm healing every day from autoimmune.
You're a genius from Wales, UK.
Whoa.
I'm honored you're here, by the way, truly.
I'm honored you're here, all right?
So here's how you pick an apple.
You pick an apple when the skin is rough on the apple.
The rougher the skin, you get the geographic look.
you want the apples with the geographic look get ready for this there's one right here so let's
take a look okay you want the apples that don't look the best i'm not talking about bruised apples
you don't want bruised apples you don't want rotten spots in your apples you don't want bruised
bruised apples okay you guys are you guys going into the store picking apples i mean i know you
pick them on trees when you can when farms are open if they're nearby and you may not have that
the ability to do that. They're a resource to do it, but you may be picking them in the store.
When you're picking them in the store, that's what I want to show you right here. So this is
a really cool one. I showed you this the other day, but it's that good. New people come on. I
want them to see it. So here's the geographic. That's a sweeter, crisper apple. They're sweeter
and they're crisper. So when you're going through those apples in the cart there at the store,
and you're going through those apples in the cart in the store, these are the apples you want. You
don't want the ones that have the skin. It gets all shiny and more perfect. Like these are all
geographic because that's the ones I pick, but that one is less sweeter and less crisp than that one.
Less sweeter. That one right there is less sweeter and less crisp than that one. See,
that's how you pick an apple because for some reason in the area of that orchard,
the temperature fluctuated more in the area of that orchard and so the juice so basically the
sugar came into the flesh faster throughout the season that's what happened instead of staying in
the core in in in the core that's a big part of it i wanted to show you guys that it's important
to know yeah geographic question mark lisa said geographic meaning it just has that kind of like
planetary star geographic planes continental like it just looks continents it just looks like
you know looks like a map so you want these that's how you pick an apple you want apples that wow
your friends your family you get the ones that aren't perfect looking but you don't want the
rotten bruised ones you want the ones that aren't perfect looking so that's a really important trip
trick right there and tip right there right so we got that so we'll keep on going a little bit here
so let's let's still make our filling so here's what i do for the filling you want a slice
a quarter inch for the filling you don't want big hunks of apple for this filling you don't
you don't let's just cut another piece here let's just keep on going right so i'm doing see the
quarter inch that's how i'm going to make these nice little squares because of exactly that you
see that all right i'm going to do some more here let's grab this one okay i'm taking these pieces
moving them over so the peach pieces i could give to the poochies right and then
or i could snack on them later that's something you can do too do you guys do you guys have dogs
at all? Have any of you guys actually, do you give that little apple pieces to your, your dogs at all?
Anybody have dogs? You guys, I just wanted to ask that question. I never get a chance to ask you
these questions. That's why I love this Amazon live cooking show. I feel like it could talk
about different things, right? You know, that, that would be really great. Didn't know that about
apples. You see that? Okay. How do you wash your apples? I'll show you how to wash my apples in a
second too. You give your dogs apples every day. So you guys are, yes? Your puggles. Okay. You're
giving your doggies apples. Amazing. That's so great. All right. Let's just cut these pieces.
So I'm, look, look what's happening here. You see this? See how I stacked them like pancakes.
I did that purposely to make my cutting easier. My cutting job. Ready? Stacked them like pancakes.
Look, like that, right? Okay, that's what I did. Stacked them like pancakes. Nice,
nice stack of pancakes right there. There we go, right? Look at that.
All right, there you go. And then what you can do is you can make these squares so easy. Look at
that. So I'm trying to short, I like shortcuts. That's what I like. I like shortcuts because
everything I do, I, everything I do is not about shortcuts. So I like to get shortcuts when I can,
like, you know, with writing the books, right? Writing the books, the books, I don't take
shortcuts. You guys know that far from it, but I like to take shortcuts when it's like this,
this kind of thing, having fun in the kitchen that I like to do. So here we go. We're going to
just pop these in here. Let's get some more. Let's get it. Let's cut a couple more. I'll even
talk about washing apples. I'll talk about the wax on the apple too. Gotta look out for. Maybe
we'll go into that a little bit. So let's, let's get a little bit more going here. So I'm going to
do these quarter inch. See you guys. There we go. Got the core a little bit that time and that's
okay. There's nothing wrong with that. You can go deep. You can go deep into there. That's
perfectly fine. You can do that if you want. Look, there's nothing wrong with that at all.
Do one more here, right? There we go. Now, the Medical Medium Cooking Show is
really about cooking tips, really cool tips too, talking about what I use every day,
like in the kitchen, the different things I use. Okay. Cause everyone's always asking for years,
what do you use? What do you use? What do you do? And I'm like, Hey, look, I'm just too busy
trying to get you guys all this medical information. I haven't had time to tell you
how I wash an apple or anything else, but it's time to start. Also, I want to, I want to kind
of explore more options. And the Amazon live platform offered that for me, for you guys to
be like, you know what? Not only can I tell you on the other platforms all about the stuff we talk
about, now I can talk about all this stuff. All about the cooking tips, things I use, everything,
right? All the techniques, okay? That's what this is about. And so how exciting. I mean,
when I think about it, I'm just, I'm blown away, really. I'm blown away by all of it.
So I couldn't wait to do this today. I was like, when's the next one? When's the next one coming up?
what am I doing the next one?
Right?
Doesn't matter if I got a book deadline
and I'm sweating out
trying to get the book done.
I need to do these.
Alright, there we go.
I think that might be enough.
I think we might be good right there.
Let's get the...
I'll just...
You know what?
I don't want to waste these two either.
Let me take these end caps. I call these end caps, right? These apple end caps. So I'm going to use
those because they have a look. They have a look when these are squared up. These do have a nice
look, these end caps. So let me just get these done really quick. Do you guys eat an apple a day?
Do you eat an apple a week? I just want to ask. Let me know, you guys. Are you guys eating one
apple a day? Are you guys eating a couple of apples a day? Are you doing medical medium
cleanses and things like that? Or are you just, are you doing more apples? Or are you just somebody
that just, you eat an apple a month? So what is it that you guys do? Twice a day, two to three per
day. What? Three apples a day? Two a day? Oh my God. Incredible. That's the best news I ever heard.
here's another question I have for you guys too. So that's one question I have. I've done,
whoa, 29 cleanses. Whoa. So I like these pieces in here because these pieces have a look to them.
You got the little apple skins on. So you guys are doing one to two. You started doing one to
two apples recently. Incredible. Incredible. You guys are eating apples at least three a day.
Okay. Now I'm blown away. Now I'm blown away. One to two per day, two to three per day. Whoa,
four apples a day. Whoa, four apples a day. Amazing. Amazing. So what I'm going to do is
make this mixture right here. Okay. So let's just get this blade out of here really quick.
Here's a question I have for you guys. I can't help it. I just love asking questions because
my whole life's been about everybody asking me questions, right? That's my whole life since I
was four years old, right? Since, since receiving the, the, the information, the, the voice I heard
starting at age four. And my whole life's been about that is people asking me questions, but I,
I love asking you guys questions. What's your favorite apple? That's what I wanted to ask
everybody today. I'm glad I didn't forget. What is your favorite apple? That's the question right
there. Right. So I'm going to put this in here. Okay. And I'm also going to drop some cinnamon
in here too. So let me get some cinnamon in here as well. I have a little cinnamon here too,
but actually I have it in there. So we're good. So I'm going to put this in here.
Let me just start mixing this up.
there we go start getting this mixed up pink lady that's your gala so you know what okay a gala apple
is softer a gala apple is softer a braeburn who likes brain burn brain burn braeburn brain burn
who likes braeburn i saw honey crisp honey crisp is crispy they're crispy they're juicy
Fuji's can be crispy, but Fuji's can be soft and mealy sometimes too. I'm going to add a little bit
more of this filling. Braeburn, yes. Oh yeah, I love those Braeburn apples. Gravenstein, I saw.
Gravenstein. May says Gravenstein, where are you getting Gravensteins? Whoa, Red Delicious.
I saw Red Delicious come up. Cortland apples. Whoa, you guys like your apples. All right,
Just mixing this up good, you guys.
There we go.
Nice.
All right.
Let's start filling these right there.
Whoa.
Stellar?
Mutsu?
Oh, you like the mutus?
Nice.
Granny Smith?
You love the Braeburn, huh?
That's what I just saw again.
You love the Braeburn, right?
It's a great apple.
Right?
Some good apples out there.
Okay, so what I'm doing is I'm digging the filling out right here, and I'm going to put it in here.
So let me show you guys.
Let me move this this way and go this way here.
This is the apple and date pie filling is what this is.
So what I'm doing is filling these up, right?
And look how pretty this is.
Just so you know, these are, the link is below.
This is a gift that I'm getting friends and family right here, are these.
These little containers right there from Amazon.
The link is below.
freaking love these freaking love these right like i could just see it now everybody's going
to be like opening up like what are these we're like yeah wait till you see you're going to be
able to do so many things that are going to come so handy you won't even believe it so that's one
right there here's another one right here i like these like inexpensive gifts that really
you know you can just like really go far with these right i mean you can do a lot with these
i you know what i do i have honey in a couple of them i actually have honey in a couple of them
this is where i put my honey is is in these maybe i'll show you another time but that's what i do i
put i put honey in them there's another one right there so let's get these in front there okay
and let's fill another i'm excited
handmade is best whoa what do you think aren't these good for gifts you guys right
they really are
along with a medical medium book
you guys can see I'm partial right am I partial I'm partial to the medical medium books
right along with the medical medium cleanse to heal book whoa
of course right of course I'm gonna be of course I'm gonna be talking about the medical medium books
of course, of course. How could I not? They've changed lives of many around the world.
How could I not? Am I supposed to hide that? I'd be like, no, can't talk about the medical
medium books. Nope. I know they've saved lives, but I can't say talk about it. So these are
incredible. This is a great little gift right here. I love this. They are the best books.
Thank you. I'm truly honored. Sure. SoC is honored too, greatly. Which book is the recipe in?
Let's get to that right now real quick.
I just filled that one up.
There we go.
It's in Cleanse the Heel.
That's where this recipe is.
Check this out, you guys.
Listen, I know you guys are busy, but just take a look real quick.
See what you think.
Right there.
That's it.
That's what I just made.
Catherine says, I give the books for Christmas with the Wyman's Wild Blueberry Juice.
Whoa.
That's incredible.
I'm honored you guys are here.
Orleans says your books are genius. I'm honored truly that you feel that way. Okay. Incredible.
777 people watching. Whoa, divine light. That's a serious number right there. That's a spiritual
number. 777. What a number that is. My God. What page is this on? I'm seeing that. It's 340
out of this book. So check that out. When you get a chance. Okay. We did the apple pie filling.
My mom read the first few chapters of medical medium revised. So now she knows why I love the
books and information so much. That's medical medium new edition revised. This book will just,
it just blows your mind. I'm going to give you a forewarning, a disclaimer real quick before we
move on to the next recipe. Maybe a little disclaimer. Anyone who doesn't have these books,
who does venture into them and they start reading them, just be prepared. Maybe have some lemon balm
tea or something aside because your brain is just going to, your mind is going to go.
I'm just giving you the forewarning if you've never read them before. There's 75 recipes in this
and probably just as many in this.
I mean, really, really excited.
All right.
All right, enough of the book, right?
I know, I got to get this food going for you guys.
Let's go.
I'm just going to clear a little bit of the table,
the table, the cutting board, right?
I'm going to move some pieces along to another little spot, okay?
and i'm just going to clean the board up a little for a quick second you guys i like to clear the
board off right and i like to make sure that the surface is pretty dry and not slimy and not
slippery you know how people cut themselves this is a good tip they cut themselves because they
have a wet slimy board keep that in mind all right right have any of you guys ever cut your
finger to you when you're in your cooking. Yeah. There's a lot of reasons for that. One is,
man, you get that board. That's all like wet like that. We can get in trouble.
So here we go. Let's make the next dish. So we'll move these over.
Make a little room. All right. So that was the apple and date pie filling. I showed you that,
right that's these right here so i just want to show you you guys just got on here i know a lot
of people are coming on so here we are that's what we just made it's a delicious dish and what
you do is you just get a spoon you can get a little spoon you can get a big spoon and you eat
it like this just like that so i just want to show you guys yeah you got all the medical medium books
incredible. A.W., can you also use a blender for the dates if you don't have a food processor? Yes,
you can. Yes, you can. All right. And that reminds me, the blender I use,
it's actually somewhere. It's actually over there. It's my blender that I always use.
It just doesn't fit in that little spot. But I'll show you. I'll show you that blender.
The link is below for that blender. Yep. All right.
So let's go a little bit here to the next thing we're going to make.
We're going to actually open these dates.
We're going to open these dates right here.
We're going to make sure the cap's gone, and we're going to open the date right here.
We're going to cut them like this.
So I'm going to show you in a second here, too.
Okay, there we go.
We're going to cut the date like that, not completely in half.
There's a pit in the center, and I just hit the pit.
You open it up like this.
And you take the pit out.
Okay?
We're going to make these little date boats right here.
You see this?
Open this up and take the pit out.
Check that out, right?
Here we go.
I like this recipe.
You know why?
It's easy to do.
And everybody thinks you killed yourself making it when you didn't.
Everybody who has them thinks you went like crazy doing it, but you didn't.
Think about that.
Look how easy this is.
company comes over. They think, they think you went to town on this recipe, but really it was
easy peasy. It was easy breezy. It was so easy. I just cut it like this. See, cut a little half.
I didn't cut all the way through. I just opened them up like that, like a little package in there.
And then you see the date, see the date in there. I mean the pit, the date pit. And you take the
date pit out. You see that? There you go. Look, how cool is that? Take that out. Boom. Boom. Right?
Look, look, that's a really good angle right there.
Whoa.
Okay.
So let's do a couple more.
Here's another one.
So you guys love apples.
That's what I love to hear.
You guys are eating more apples.
You guys like your Braeburns, your Galas.
You guys like your Red Delicious.
You like your Fugees.
You like your Pink Ladies.
You like your Honey Crisps.
All that makes me happy.
Because I know you guys are taking care of yourselves and that really counts.
Right?
Apple a day.
an apple a day. What happens if you do two apples a day? Apple a day keeps the doctor away. What
happens when you eat two apples a day? What happens if you eat three apples a day? What does
three apples a day keep away? That's what I want to know. What does four apples a day keep away?
Right? Wonder what it keeps away. One, two, three, four, five, six, seven, eight dates right there.
that should be pretty good. Maybe I'll do nine. I like that number, number nine. That number nine
is a powerful number, right? Nine is a powerful number indeed for a lot of reasons spiritually.
So, okay, you guys, here we are. We are, we have these all set aside like this and then
I'm going to make now these little apple pieces. So get ready for this, right? So what I'm going
to do is cut these apple pieces right here. Okay. First, I'm going to do this is what I'm going to
do is just, I'm going to slice in here a little bit. Don't do it that way. Don't do it the way
I'm doing it. It's not a smart way of doing it. All right. I'll show you a better way to do this.
Okay. I'm going to cut this section out off like that. Do not do what I was doing. That's actually
not smart okay there we go that's why i like when we're live so i'm cutting these little sections
and i'll show you how it's going to roll here's one right here so we're going to cut this like that
here we go okay look you guys i'm going to make wedges see making wedges take a look
Okay, making all these wedges. Let's make some more wedges. What I like about this recipe is
somebody thinks when you actually have these all out that you actually worked really hard,
and you do have to work kind of hard on this, but somebody thinks your company would be like,
whoa, you did all that for me? Like, yeah, yeah, I did. I did. I did. It worked hard. And you do.
You still have to work hard, but it looks amazing.
Like, wow, what's going on there?
So I got some other ones here too.
All right, I think we got enough.
There's a nice one.
All right, it's like arts and crafts.
Little arts and crafts.
This is meditation.
I like this kind of meditating a lot
because this kind of meditation creates a reference.
and that's how you can heal that PTSD going on, that reference, right? This is the kind of
meditation that makes a new reference. You can refer back like, whoa, and this gets etched in
the mind. This gets stuck in your mind. So if you're somebody that's going through a lot,
I love this right here. This is something that kind of eradicates a lot of stress. So this is
about making a new reference. It's about referring back to, whoa, you know, this is really good. So
let's just do this here. Let's get these out and let's sprinkle some cinnamon down on these. How
about if we do that? So I'm going to get these all flattened out right here. What is my favorite
apple, Anthony? Right? What's mine? Well, it's a really good question. I am a Honeycrisp fan.
I can't lie. I love those honey crisps. I do indeed, right? I like a good Fuji when it's just
right. When it's just right. You got that geographic thing I was talking about. Okay,
I'm going to drop a little cinnamon on here. Okay, if you guys don't mind,
I'm going to pinch a little or actually, let's tell me I'm going to pinch a little bit on here
like this. Now you don't want to overkill. Well, it depends. Do you like cinnamon?
I like Gravenstein. I've had a few of those throughout the years.
I like Braeburn. I like that one there too. Okay, there we go. But I also like
the old heirloom, the old heirloom ones too. The old heirloom ones, a lot of different ones.
Like Gravenstein is an old heirloom one. Don't get me wrong, it is. But yeah, I mean, honestly,
I just love so many apples and different kinds. So here's the thing.
I'm going to put these in here just like this. So I'm going to have you guys watch this, right?
I'm going to make sure these pieces aren't so, so big. So I'm going to break them down a little
bit. Some of them, some of them are big, some of them aren't. So I'm going to just break some
of these down just a little bit. You can have it in, you can do it any way you want. You can stick
these in any way you want. Perfectly fine on any way you want to do it, right? I'm just cutting
them back a little bit. A couple of them. That's all. There we go. Okay. And then these are going
to go in here, right? There's one. It's like this. There you go. Now you can do different things.
Like I like the ends pointy like that, that come out like that, but you can even do this with the
ends if you want. You can, you can do it that way too. Look, you can make it so it's like a perfect
sandwich with nothing really sticking out. So you can do it different ways. So I'm going to take
this. I'm going to put it right here and I'm going to close it up. That's what I'm going to do. And I
love these because it doesn't take a lot of effort. It's not, this is not one of those things that
just takes over your life in the kitchen where you're in there all day and all night, right?
you can be like, Whoa, I need a quick, I need a quick dessert, right?
I need a quick dessert.
Right? So I need a quick dessert there. So let's do, let's do this one here.
There we go. That's, that's perfect. Actually do another one.
I made a bunch of them here. There's another one. Let's go.
Let's keep on going.
There we go.
They all fit nice, actually.
They do.
That's why I cut them back a little bit.
So there you go.
Now you can cut off the ends if you want.
There's nothing wrong with that.
That's one option.
See, you can cut off the ends.
See what I'm doing?
You can also keep the ends on.
Right?
Look at that right there.
There we go.
it's whatever you like
that's what's incredible about these recipes
yep, here we go
so I made a bunch of them right there
let's get a little bit of a plate out here
let's plate these up
let's get these plated up right now
And you can plate them up any way you want.
I should have probably made a few more.
You can make like 20 of these for company.
You can make 30, 50 of them.
You can get a case of dates and just keep on making them.
If you want to just make like six at a time.
Look at that right there.
There you go.
You guys take a look, right?
with the cinnamon there.
And it's so easy.
It's so easy.
I mean, you might want to keep the end caps on.
See how I cut the end caps off?
You might want to keep the end caps on.
I think it's fine to do that.
Absolutely.
What do you guys think?
You like that one?
It's beautiful.
Right?
How long before the apples brown?
How do you keep them from browning?
Well, that's what you can do.
You can keep the end caps on.
You can also cut these a little shorter
and bring the date right up to it.
right? So you can do this. So I'm going to cut this date. If someone's not going to eat them
quick and you don't want the apple browning at all, what you do is you do one like this, right?
You just make sure it's in there completely with, without being exposed practically, right?
Just make sure it's, it's, it's like that. And you might have a little exposed, but I mean,
And honestly, yeah, sure. A few hours later, you might get a little brown on the corner
or something, but you're actually good either way. Put that one in there too. So let me just
show you guys. There you go. Incredible. So that's something there. Let's, um, let's move
on to some apple nine beauties, right? And then I added a 10th. I added a 10th, right?
You're going to make that now. Whoa, Ken. Cool. You're going to make that one now. Incredible.
Squeeze some lime juice on it. Yeah, go ahead. PJN. Why not? You can do that. Absolutely.
Do the dates freeze well? You can freeze them if you'd like. That's doable. You can do that.
All right. So let me just clean off the board a little bit if you guys are okay with that.
do just a little bit of cleaning takes a second right
the dates are the dates i'm using are linked below by the way just wanted to tell you guys
so the dates i'm using here are linked below so i want to show you so these are the ones that i'm
using they're linked below if you want to know the dates the exact ones then that's why i like
this show, I can show you what I'm using. And then you can be like, whoa, okay, that's what
he's using right there. Is it possible to overeat on these things? Well, it's possible to overeat
anything. Anything. It's possible to pull up into a fast food restaurant and overeat some bacon
double cheeseburgers. It's possible to eat a whole pizza. It's possible to overeat two chicken
sandwiches, three chicken sandwiches. It's possible to overeat a whole pie. It's possible
to eat a whole cake. It's possible to overeat anything. Okay. You can, you know, anyone can,
can easily overeat anything in their lives. Yeah. So yeah, I mean, you just, you just,
you gotta just know where you're at. Like, you know what I mean? Know where you're at
and just enjoy them. Right. And just enjoy them. All right. I'm just going to get rid of some of
these apple pieces because we got some work to do. We're going to make the wild blueberry pie.
That's what we're going to make. Get ready for the wild blueberry pie. That's what we're doing now.
Okay. So let's switch some gears. Boom. Doing a little gear switch right now because we're doing
this now. So I'm going to start by making a crust. Can we eat non-organic apples? Okay. Apple tips.
We need some apple tips. Let's do it. Before I make the wild blueberry pie, let's do some apple
tips. Okay. So that's, that's what's next. All right. Let's pretend this apple's not organic.
This apple is organic, but let's pretend it's not organic. And you got a conventional apple.
yes you can use the conventional apple
but wash the apple in hot water
because the conventional apples
when they throw the wax on the apple
when they spray the apple with wax
they cover any pesticide residue
so you don't want to use scalding water
don't scald, don't burn your hands
you don't want to burn your hands
but you want to make sure you use hot water. So you take a little bit of soap. Now here's,
look, that's a soap I use for washing produce. I know, you know, everybody has their own kind.
Everybody does their different thing, whatever. That's the one I use. Okay. The link should be
below, right? And maybe it's not right now. I don't know, but I use the seven generation
dishwashing scent free one. And what I do is I put in, you know, that one's in the, um,
medical medium Amazon store. Just so you know, it's in the medical medium Amazon store, the one
I use. Okay. That's great. So we got, what I do is I put a drop on here and with a little bit of
hot water and I wash it like this. And then I drop it in a bowl in hot sink water. It doesn't
have to be scalding, but hot because it melts off the wax. If you've got a conventional apple,
it melts off the wax. That's important. Now get ready for this. Say you got an organic apple,
right? They still spray it with the wax. They still spray it with the wax. And that wax isn't
good for you either for a lot of reasons. You have to wash your apples. You guys, you have to
wash your apples. I'm letting you know. I do the same thing. A little bit of that dishwash soap,
right? And I wash the apple with a little bit of that dishwash soap. That's the deal. In hot water.
Like put hot water coming out of the tap. And it should. And another reason why I use that hot water
is because here's what happens. So you're going to pick your apples. So you're in the store and
you're like, you're at the apple bin, right?
At the apple bin right there.
Like, well, I want to grab an apple.
And then someone else was just there,
and they're like, huh, I like that apple.
No, no, I don't like that apple.
Let me see this apple.
Let me see, like this apple, right?
Hmm, let me see.
And they got their hand on their mouth
and their hand on whatever,
and they're just like, hmm.
You know, and they got, and you know, germs.
So it's like all over the apple.
So you want to use, you want to use that hot water.
So that's important when it comes down to apples.
All right.
So let's move on.
We're going to.
Yep.
We're going to do a date blend right there.
Okay.
We're going to do a date blend and crust.
Okay.
So what I'm going to do is switch gears for a second.
I'm going to rinse out this processor real quick.
So I'm doing a little rinse.
Okay.
Then I'm going to dry that out a little bit.
I just love these towels.
Love them.
I really do.
I don't like using paper towels
because it's just, you know,
it feels like it's just such a waste. I mean, of course there's nothing wrong with using paper
towels if you're somebody using paper towels, but, and look, you can use paper towels, but what I like
to do is use these because I don't throw them out and I use them as if they were a paper towel.
And that's what I do love. And that's linked below right here. These towels are amazing.
I love them. There's towels that don't feel grippy, right? They don't feel grippy. So,
so i purchased some towels a while back was like last year and they were like the water just
repelled off of it and they just didn't feel grippy like that this is a this for some reason
takes in the water just right and it feels nice and grippy it's why i like it these are
these are the things look people ask me all the time so all right let's get the wild blueberry pie
rolling. So I'm going to use white mulberries.
See the white mulberries right here? Link is down below.
Take a look there. Okay. This is what I'm using for the pie crust.
You can do different options for your pie crust.
Yeah. All right. So let's drop these in.
I'm making the crust and I'm going to do all these little pies, right? I make, this is a little pie,
pie plates right here. I've actually ordered a bunch of these for friends for gifts right here.
So I love these. So that's the ones I'm going to use. The link below is for there too. You can
check it out. So let me just start getting some crust going. Now I'm not filling this thing really,
really high. All right. I'm going to drop some dates in here. Take the pits out, right?
There we go. Now listen, you can use for the crust some coconut. I'm using dates for the crust.
right a couple of cups of medjool dates taking the pits out
you can you can use for instance dried coconut and not do the dried mulberries you can do the
dried coconut you guys see this right here see the coconut i don't know if you can see that too
easy right here. Whoops. Here we go. You can use the walnut. You can use walnuts if you want in
your crust. So you do dates in walnut crust. You can do that. So I'm going to drop a few more dates
in here. Yeah, there are so many bad kitchen towels out there. Cold White Spring. Cold White
Spring. Good to see you. This recipe will be on medicalmedium.com after. I'm going to post it
after this wild blueberry. It'll be on the blog, medicalmedium.com. I'll post this afterwards just
so you know. All right, you guys, we're doing it. Beautiful plates. You like those? Trisha Hall?
Yeah, I really like those. So I'm going to make a nice size crust. I might make two rounds. I might
do all of these. I'm not sure. So I'm just playing by ear. I'm going to put a couple more dates in
here. I don't want this thing so filled that it won't blend. You know how that works when you
overfill a blender, overfill a processor. You've got to be kind of cautious. That's just a tip in
general. You guys probably know that one. You love coconut, Renata? Renata, you can do coconut in this
crust for the holiday. Why not? You can do that. You can do that. Let me get another date in here.
So we're making the crust. Let's get these date pits off here.
all right so what you'll see in here you guys it's a whole bunch of white mulberries i put in
because i'm doing a fat-free crust so that's the difference right here you can do a crust that has
walnuts in there you can you can switch out the the white mulberries for walnuts you can switch
out the white mulberries for coconut so i have coconut right here okay you can do that and you
can make a coconut date crust for these pies. That's an option. You could do a walnut date
crust for these pies. I'm doing a date and white mulberry crust for these pies. So I want you guys
to have, you know, the information, right? So let's, let's blend this up right now.
Here we go.
All right.
Oh, yeah.
Hey, Anthony, I did not mean to say that I overate the bad food.
Oh, I totally understand.
I get that.
Okay, guys, I'm pulling this up.
I want this into a dough.
So what I'm doing is making a white mulberry and date dough to make this crust.
So I'm giving it a really good blend.
I might add more dates.
There's no sound now in there.
Let me take a look at the dough.
So what I'm creating you guys is this dough and I'm showing you right here.
So I'll give you a little up close on how this is being done so you know, little tips
on this.
So I'm making a dough.
It's the white mulberries and the dates, ground up.
And it's nice because it comes out like a pretty dry kind of pie crust.
This is a raw pie.
So this is a raw pie crust right here.
So that's what this is.
So that's the kind of dough I'm creating right there, which is really good.
No, I actually, you know, I saw that comment where you said, no, no, AW, I don't overeat
bad foods.
I'm talking about medical medium foods. Totally understand. I know you're not running out and
getting a pizza or some burgers. I'm just talking, I was saying that because, because it, because,
you know, I, because it was, it was just a little bit where I've seen that before with other people.
I know you're not, you're, you're doing the good food. So you're saying, can I overeat those dates
or can I overeat? You can absolutely like, like, I mean, for me, you know, it all depends. Like
it depends if you're used to eating a lot of the medical medium foods or you're somebody with
you might have um there's people that have they're exercising a lot so they need more bananas so
they'll do medical medium mono cleanse or something like that they'll be doing the
mono cleanse and they'll be doing the bananas and they'll do they'll be doing lots of bananas like
more bananas than somebody else would do right and then if someone else ate that amount of bananas
it would be kind of like more of like too much would be so filling it would be too much but then
there's somebody who's exercising a lot and they're doing a lot of workouts. They're really
active, right? They're going to the bathroom a lot and it just, and their, their need to keep up
with it. So they're doing more bananas. And, but there's always all the medical medium dishes and
foods are self-limiting too, where you can feel like, Whoa, I just, I got enough right there.
Right. Hey, Anthony, thank you. Too many dates heat my liver up.
Is there a link for the white mulberries? I thought there was. Let me just, let me just
give this dough a little bit more of a hit. Here we go. Now it's getting into a nice dough ball
right here. Here we go. I think we got one. All right. There we go, you guys. We got an awesome
dough ball we're making right here. So let's get these pie plates out. You can
moisten your hands. That's something you can do. I think I might get a little bit
of a bowl with a touch of water in here too. I'm doing that now. I might get this
little bowl out here where I can put my hand in there so that it's not so sticky. So I'm going to
make the pie crust. You don't have to do a lot of pie crust. You guys, if you just got here, these,
these, um, these pie plates are just, I just love these. I'm buying them for gifts for friends.
The link is, is down below. I just, I really do love these. You can do so much with these.
it's it's ridiculous and there's a look to them too that just it just just feels so nice you know
and they're really hearty these are actually really really hearty
so i don't want the pie crust too thick now remember if you just got here you can do a
coconut and date pie crust you can do a walnut and date pie crust i'm doing white mulberry
if you just got here. White mulberry pie crust and date pie crust. This one's fat-free. That's all.
Simple as that. AW, thank you for all your advice and your videos. I'm learning to make
life-changing tips. Love all your books and yummy recipes. Amazing. Incredible.
So what I'm doing here is I'm going to add a little bit more dough and I'm going to probably
make some more dough in a minute too, but I'm just adding a little bit more in here
to the sides. You want your pie crust to come up a little bit.
There you go.
There you go. It's just coming together. Now this is really, this is really a meditative kind of
cooking too right here, which I really love. This can put you in a really good
frame of mind. It can, it can, it can help make you forget about a hard day. It can be really,
really helpful because I love when you're doing, sorry about all the noise though.
See if I can do it without the noise. How about that?
Yeah. Do you recommend not washing fruits and veggies from the farmer's market to get the
living biotics? They are not too dirty looking. If they're not too dirty looking,
you mean not too much dirt in there and everything right now i used to recommend that i used to
recommend that right the elevated biotics that's medical medium information i used to recommend
not really washing besides a little bit of a water rinse and you can do that a water rinse right
but the problem is now everything with the world changing to the degree it did right that that i
I actually don't recommend it anymore because of what's happened in the world.
So I'm just a little extra cautious.
So I like if you grow it yourself, you really don't have to rinse it.
But it depends like who your farmer is to like if you know your farmer and you know,
and it's so it's very possible where you just give it a light rinse and you can keep the elevated biotics.
I mean, that is possible.
Okay.
All right.
I'm just reading your comments, you guys.
I don't make desserts.
I don't make dessert as they are usually loaded with sugar, eggs, and flour. This one,
this one, sorry, I lost this one. Oh, this one looks yum. We'll definitely try it.
The comments are cruising. They're cruising. They cruise up. All right, you guys, I'm just
trying to get this to actually be just right. And I think we're almost there. I'm going to add a
little bit more pie crust here, right on the edge here. This one does look really delicious. There's
no lard in here, you guys. You guys, there's no lard. Where's the lard? There's no lard in here.
There's not even oil in here. There's no canola oil in here. There's no lard in here. There's none
of that. I mean, this is just white mulberries. The link is below. This is white mulberries is
what this is. Look, it's white mulberries and dates. I mean, look at that. White mulberries
and dates. There's a date right in the middle. That's what this is. But here's what's cool.
you can do coconut, coconut and dates. You can do walnuts and dates. If you want,
you can put some fat in there. You can put overt fat in there if you want. That's okay.
But this is, this is incredible to be an oil-free, fat-free pie. The one thing I'm nervous about
pies is, is, is like, like pork fat, clard, like all kinds of stuff. That's what makes me nervous
about pies, right? Is that. So here's the pie right here. I'm going to clean up the pie plate
in a minute too, because you want that to have a look. So that's where we are to start with.
That's actually perfect right there, the way that's set up. I really like that. Okay, here's
what's really cool. Bananas. I like to put a thin slice of bananas at the bottom of this pie.
Do you guys like bananas? Anybody like bananas? I know some people don't like bananas.
I never get to ask you guys these questions when I'm doing the other platforms.
That's why I love the Medical Medium Cooking Show on Amazon Live.
It doesn't get any better than this.
I just want to be here.
This is so great.
Can I cook the pie, Anthony?
This is a raw pie.
So I would probably not cook the pie.
You do like bananas?
Good.
You guys do like bananas?
You love bananas?
Good, because you know what?
There's a lot of people that don't like bananas.
You at least eat five bananas a day?
Amazing.
I just saw that.
Five bananas a day.
incredible. Whoa. Okay. I'm proud of you guys. Okay. Let's get a banana out. So maybe we got
some banana tips. Do you guys want to hear any banana tips? Okay. There's a tip out there that
says you're not supposed to open up the banana from the top here. You're supposed to open up
the banana at the bottom. I don't like that tip. That's a tip I don't like. So there's a tip out
there. He says, you're not supposed to open up the banana with this here. You're not supposed to do
this, right? They say, you got to open it up from the bottom. That's the right way to open up a
banana, right? I say, no. That's what I say. I say, no. Since we've had bananas, bananas have been
around thousands of years, thousands of years. Okay. Just so you know. So the one thing about
bananas is people have to realize they've been around for thousands of years. Okay. Now we
naturally open bananas for thousands of years like this. That's how we naturally open bananas
for thousands of years. We don't open up bananas like this for thousands of years. Hold on you guys.
I'm going to open this banana from the bottom. Hold on. All right. Hold on. Wait. Hold on you
guys. I just mushed it. Wait a minute. I'm going to open up the banana this way. Hold on. Sorry,
you guys. Hold on a second. We weren't opening up bananas for thousands of years like that. Of
course someone can open up a banana like that. There's nothing wrong with that. We've been
opening up bananas like this for thousands of years. Okay. Monkeys open from bottom. Yes. Yes.
And if you were a monkey, you would open the banana from the bottom. But I'm not, you're not
a monkey, right? Unless you're a talking monkey. Are you like a monkey that's, are you a monkey
that's making comments and talking on here? Okay. Cause then I understand why you open it from the
bottom. All right. Okay. All right. Enough fooling around. I did. You know what? I cracked too many
jokes on the other platforms. I don't think I should crack too many jokes here. Probably right.
You guys, this is the medical medium cooking show. I'm not supposed to be fooling around in here.
All right, let's go.
Let's go.
So I got the banana.
If you guys don't know medical medium information or medical medium or anything else,
you know, on the other platforms, I talk about all that stuff, right?
On here, I'm doing cooking tips and all kinds of things like that.
Cooking tips people have not heard either before.
There's a lot of cooking tips I do where people have not ever heard, okay?
So let's give you another tips about bananas.
Here's the thing about bananas.
if you've eaten enough of them you learn that not all bananas ripen the same
some bananas get this brown color but they're already overripe already overripe
already done where they're starting to almost ferment a little bit and then this variety of
banana okay the skin can brown and it's not overripe this banana is not overripe okay
But there's a lot of different bananas out there where you can't always count on your bananas to look a certain way to ripen them.
You can't, you guys.
This is so important.
I want to give you this one.
Because if you eat, you've got to rely on eating the banana to know, is the banana too squishy?
When you touch the banana here and squeeze, does it squeeze easy?
This doesn't squeeze easy.
This banana doesn't squeeze easy.
I'm squeezing this banana right now.
I'll show you on the closeup too. Okay. See this banana? This banana is not squeezing easy.
It's not. If it's squeezed easy like this, I'm going to use force now. I'm going to use a lot
of force. If it's squeezed easy like that, your banana is fermented. It's fermented. It's not
squeezing easy, but yet it's still brown. That means it's still good. It hasn't fermented. Okay.
so you can't go by the color of the banana skin you can't go by all the brown spots you can't
live by that only you can't live by that rule only because you're going to end up eating a
fermented banana and then you're going to go oh my god i have a stomach ache i got a stomach ache
i had a fermented banana and now i got a stomach ache no bananas are bad bananas are bad they're
not bad so good for you oh my god they're so good for you it's not even funny so good for you're
squeezing your bananas now? You guys, do you guys know this stuff? This is information nobody knows
too. Nobody knows this information. All right, let's go into another tip about bananas that's
really good. Okay. You don't want your banana like not ripe enough. You don't want them not
ripe enough. One way you can tell is you get a fuzziness on your tongue. So when you crack a
banana and it's kind of hard and you're eating it a little bit and it gets fuzzy on your mouth and
sticky and fuzzy and you're all of a sudden you feel like you lose your taste bud for a second
that banana's not ripe and you can learn the difference between that moment to when it gets
riper you can become a banana expert you can all right another another thing you don't want to
freeze your bananas when they've gotten too ripe you don't want to let your bananas get so brown
you don't want to let your bananas get so so brown right they're so brown i got bananas all
over the place that you're freezing them over right you freeze them fermented because they'll
even ferment more when you make your banana ice cream and now you have a bellyache
and you don't want to freeze your bananas under ripe where they're hard where you pull off these
green skins and you freeze them that way you'll get a bellyache you don't want to do that another
thing too is when you cut the banana how easy does the knife go through it right how easy
does the knife go through it does it feel like it still has a hard center that means your banana
is perfectly ripe right so all right here's another thing too if you're somebody that cuts
your bananas make sure you wash your banana if you're somebody that cuts your bananas like
this. Ready? Say you're somebody that cuts your banana. You have to make sure you wash your
bananas then. So if you went to the store and bought some bananas and now you're using a knife
and cutting the bananas, I'll show you right here with a closeup. I'm going to read your comments
right now. How do you freeze bananas? Mine turned brown in the freezer. They might've been overripe.
It takes time for them to turn brown in the freezer. It takes months. They can still be
somewhat light brown in the freezer, but if they go brown in the freezer real quick, like boom,
they're really dark brown. That means they went in overripe. So that's important to know. You wash
your bananas no matter what, that's really good. So I want to show you this closeup right here,
right? See how I cut the banana? If you buy your banana at the store and you cut your banana,
you just put all the bacteria into your banana. You just ran all your bacteria into the banana.
That's what you did. So you got to keep it. Cause when you cut it like this,
you just ran that bacteria into the banana. Do you see how that works? Look at that. Boom. You
just pushed, pushed all that in there and you can be running meat bacteria, Salmonella, E. coli,
bacteria from raw, you know, fresh meat, chicken, because produce gets cross contaminated all the
time. So when you're doing that, you just push that in there. So you got to keep that in mind.
That's why it's important to wash your banana skins.
That's why it is important to wash your banana skins.
So, okay.
Let's do these little pieces.
I want to start filling this right here.
All right.
So I'm going to cut these thin little pieces of banana here.
I'm not doing a real thick piece, okay?
And after you cut your bananas, if that ever happened, you still have to wipe off your knife
and clean off your knife. So I'm just going to cut these thin. I'm not cutting these thick. I'm not
doing this. Take a look, you guys. I'm not going to put that in the pie. I'm not going to put this
one in the middle of the pie. Like I'm not going to do this. I mean, you can do that if you want,
but I'm not going to do it that way. All right. You peel yours before freezing. Definitely. I
peel them before freezing. I do. I peel my bananas before freezing. Just letting you guys know. So
check this out, right? So I'm doing these little pieces in this pie. Okay, there we go. So now
I'm putting them down here in this pie. I'm not putting them really high up. I'm just putting
them down here in the bottom. It's kind of a surprise in this pie. So when you've got friends
and family coming over, so I'm going to drop these in, right?
they're not too thick they're not too thin that's the whole point right
so i'm going to put some of these in here
like this and i'm going to cut some pieces too some half pieces so they don't go too high up
there we go
yeah so I have it down in there like that all right so here's the thing let's
make another one another pad crust because I want to do two right you guys
just got here this is the medical medium cooking show we're live right now of
course cleaning off the board a little bit we're live and we're doing a couple of recipes a couple
different three different recipes we're doing a couple recipes from cleanse to heal with 75
recipes in here the link is down below an incredible book get it for a holiday present
right and what i'm gonna do is put some more dough and i'm making these wild blueberry pies
Now, for antioxidant levels, man, you want the wild blueberries
You don't want to make a regular blueberry pie, right?
You don't want to make a regular blueberry pie
You want the wild blueberry pie is what you want
So let's make another one right here, too
Let's do that
So I think I got enough dough in this one
To call it pie crust
This pie crust is made out of white mulberries
and dates. You can make it out of dates and walnuts if you like. If you want more of a richer crust,
you can make it out of coconut. I have coconut right down here too. You can make dates and
coconut as your pie crust. So I'm making it instead, I'm making it dates. So this is a fat-free
one, no lard in here, right? There's nothing in here. And then we're going to make the filling,
which I'm excited about. Okay. This is really a great, I love making these little individual
pies. If you guys just got on here, these are linked below. I'm giving away these as gifts
right here to friends and family, which is these beautiful little pie, pie plates. I just love them.
I really do. See, like I like inexpensive, really incredible usable gifts that you can use for a
lifetime. Like, here's how I look at it. Like if you get somebody a gift, is it going to last a
lifetime? Do you think they're going to use it down the road? Right? Because it's so great to
have a gift. Somebody's using like 20 years later. It's like, they're always going to have these
somewhere in the kitchen and they're going to pull them out and use them 20 years later.
Right. What do you guys think about that? Isn't that cool? I want to ask you guys,
Do you guys have any gifts that you've ever had?
Or do you have any things in your...
Maybe it's something you purchased yourself, right?
And you purchased them yourself.
And you're still using them.
Is there anything you're still using in your life that's like 20 years,
you've had it for 10 years, 5 years?
Is there anything you've had for like 5 years?
Cute little dishes, Lorraine says.
Amazing.
everyone wishes Anthony was their neighbor for sure well I'm honored I'm
honored I really am truly okay there we go this is coming out really nice so what
I'm doing is making sure this pie crust comes out good I'm bringing it up a
little bit kind of on the on the rim see how I'm coming up on the rim a little bit doesn't have to
go over the rim I just want it up above the rim a little bit that's what I want to do okay there we
go all right it's like it's like a healing experience when you're making things like this
it's just so wonderful I got this banana right here I got other banana tips too we might be
the run by you guys. So let me cut these banana pieces. You don't want them too thin. You want
them thick enough, but not too thick, right? You just want them maybe quarter inch. How about that?
Look, and you can open a banana up any way you want your heart desires. I'm just glad you're
you're eating bananas. If you're eating bananas, I'm happy. I'm happy if you're eating bananas.
Okay. You guys know that about me, right? Definitely. I wash the outside of the bananas.
I'm just letting you know so that when I'm touching the bananas, if you come back from
the store with your bananas and you, you, you're going to use your bananas right away,
like right away, it's good to give them a wash.
Okay, so now I'm going to cut a couple of half moons here.
Let's get this going.
Going to fit some half moons in this pie in here like that.
There we go.
All right.
So let's start making a filling.
I'm going to clean up the board a little bit. Let's do this. Okay. Let's make a filling.
Just going to, just moving this around a little bit. There we go.
All right. So we got two beautiful pie crusts right there. Okay. And now we're going to make
the filling. I'm going to move this over.
So these are the frozen wild blueberries. So I have these right here. If you open a banana from
the bottom, you can use the top as a handle to hold while eating. That's a good idea. That's
perfectly fine. It's great. You love the half moons. That's so cool. That's so cool. Right?
All right, let's get this rolling. So I'm going to drop some wild blueberries in here.
I'm making the filling right here.
That's what I'm going to do.
These are the Wyman's frozen wild blueberries. I don't know if the link is down there. The link
is down there. Okay. The link is down there below. Let's get it right, AW.
Geez. Geez, A.W. You want to drain your wild blueberries. You want to defrost them. So I'm going to give you some tips about this. When you're making a pie filling, it's different than making a smoothie. You don't have to defrost your wild blueberries when you're making a smoothie and you don't have to drain the juices when you're making a smoothie.
When you're making a pie, you want to drain, you want them thawed and you want to drain the water
out, not water, the blueberry juice, but you can preserve that blueberry juice though. You can drain
it into another bowl and preserve that. And you can, you know, drink that because these are your
frozen wild blueberries. So let's just get this in here, making some filling. All right. That should
be really plenty right there. Let's now add two options. We can add a little bit of mango.
We can add some banana into this. One banana, if you're going to add a banana. Here's a mango,
if you're going to add a mango right there. Okay. There's different mangoes out there. There's the
champagne mangoes. You know what they look like a kidney? See the mango that looks like a kidney?
It's the champagne mango.
You can use that as an option.
Good to see you guys.
Wild blueberries at Kroger's or other stores.
Hey, you can get them anywhere.
Look for frozen wild blueberries wherever you got to go.
I got the link down below for the Wyman ones.
Check them out.
All right.
Definitely.
So we have that in there.
I'm going to put a banana in there now.
That's what I'm doing.
now there is a link below and it's a it's a gift i'm getting for christmas for a lot of people
okay there's a link below that's a maple syrup so it's a special maple syrup with vanilla and
cinnamon infused so it's got a cinnamon stick infused and vanilla in it and that's the maple
syrup and it's this gorgeous bottle. It's knock your socks off flavor. That's the one that I'm
actually getting for Christmas presents too. So check out the link below with that maple syrup.
It's really, really good. It takes it to the next level. Like I'm a big maple syrup fan.
I love maple syrup. I'll put maple syrup on everything. You know, like that movie Elf.
Do you guys remember that movie Elf? How many of you guys seen that movie Elf? Right? Do you
remember when he was putting all the maple syrup on everything? Do you guys know that movie?
Will Ferrell? Right? He was actually pouring all that maple syrup on everything. He had spaghetti
on the plate and he was putting maple syrup on it. I don't know if you guys remember the movie.
Yes, you remember the movie? Captain Elizabeth says, yeah, I remember a thousand times. Queen,
you watched it a thousand times? Oh my God. I love Elf. I'm sorry, Gusber said, you love Elf?
you guys I love that movie I watch that movie every year every single year during Christmas
I watch Elf you love Elf so check this out right so but here's what's funny when I watch it
and Will Ferrell right he's he's putting maple syrup and everything that's what I do a lot so
and I'm like huh so everybody's everybody's kind of like thinking it's not good he's doing that
right in the movie because they see him doing it. Meanwhile, meanwhile, I actually do that.
That's how much I like maple syrup. I love maple syrup. Anyway, the point I'm trying to say is the
maple syrup that I love the most, which I'm actually out of right now. So I only have a
little left. This was all that I have left of it. The link is below and it's infused with vanilla
and cinnamon sticks. It's freaking, it's freaking mind blowing. Like when I have that one, it's
like it takes it to a level that's crazy. I don't know how they did it. I get it. It's infused,
but I don't know how they did it. You guys should check it out. Okay. Let's get this going.
We got, I'm going to put a banana in here. I'm putting one banana in here.
Okay. And I'm going to put some maple syrup in here, right? Just a, just a teaspoon or two.
You can put a teaspoon or two in there. That's all. You can put a little bit more if you're
somebody that wants to put a little bit more, you can put a little bit less, putting some in there,
but wait till you try that cinnamon vanilla infused. Here's the thing. Okay. I bought a
bunch of them, right? Last year, I bought a bunch of them for Christmas presents for everybody.
And I ended up downing some of them, right? I ended up downing some of them, right? So,
and then I had to get more for presents and it almost blew it because I almost didn't have any
give away. All right, but that's just that's what I do. I don't know what to say, right? All right.
Let's get this going.
I'm glad you guys like that movie too, Elf. You want to blend this smooth. You don't want to pulse
it. You want to blend it smooth. Yes, maple syrup is amazing. I use a lot of it. Oh my god, wait
BV Acaro, wait till you try the maple syrup I'll link down below. Your mind is...
I'm serious. We want more movie tips, Cold White Spring says.
I'm blending this stuff smooth. Now what happens with wild blueberries is they
they gel up so much hectic.
And I love that.
All right, so we're good now.
All right, here we go.
Now I'm going to spoon this in, not pour it in.
I don't want to make a disaster here.
I don't want disaster to happen.
Right?
Right, Lorraine?
Disaster relief.
a while back. Medical medium in the kitchen creating disasters.
And I know you were just kidding, but remember that? Wasn't that funny? I still think about that.
So I'm putting the filling here. Now remember this filling, it hardens up. You can put this
in the fridge overnight. I recommend putting it in the fridge overnight before serving the next
day. You want to make this the day before. That's what you want to do. Okay. I love the Mandalorian,
Coal White Spring says? Oh yeah, no, I love that show. Wow, I love that show. It's a great show.
It's a great show. Yeah, absolutely. I don't get a chance to watch too much, but when I do,
it's usually like after I had a day, I was like, let me watch 15 minutes.
And then Spirit of Compassion is like, look, you've got work to do.
you can't be watching too much. I'm like, Oh God. Okay.
All right, you guys, I'm, I'm putting this together. All right. So
now you don't want, here's what I did. I made one the other day. I made one, like,
I don't know what was last month or something, right? Cause I wanted to have one for myself
and I made one and I dumped the filling right on top of the pie and it just filled it all the way
to the top and it didn't look like a pie anymore. It's a pie. That's what it is. So, and this,
this is going to come out so nice. This is just beautiful right here. This is, these are just
gorgeous. Do you guys see this? Right? Stick in the freezer for two hours and then serve.
Put it in the freezer or put it in the fridge overnight. You don't, don't put it in the freezer
overnight before you serve it. Stick it in the freezer for two hours before you serve it.
That's good too. But you can stick it in the fridge overnight. Yeah. Spirit of Compassion
says no slacking. Joe, exactly. So you want, so yeah, it hardens it up a little bit. It does. It
hardens it up a little bit. Look how gorgeous this is. I got enough filling for another one
and I could actually probably make one more pie shell if I put some, oh, I got mulberries around
here. I could do that. I can make another one for you guys. I might make a third one. Okay.
I think I'm going to make a third one for us today. That's what I'm going to do. All right.
What do you guys think about these pies? There we go. Okay. There we are.
Just gorgeous. Really, really, really pretty. Look at this. Beautiful. I'll just give you guys
a close-up, right? I mean, how can you go wrong with this? There's no lard in here. There's no
canola in here. There's no bad stuff in here. There's no hydrogenated, smoginated, hydrogenated,
smoginated, whatever, right? Each person has their own pie, if they'd like. Each person has
their own pie. So let's top it off. Let's do a little top off here. Okay. Take a look, you guys.
Ready? I got some. Look at that. I love this camera trick thing. This camera trick is just a
whole new level. I got to hand it. I got to hand it to my crew. This camera trick is insane. I was
just like, what? When they did it, I was like, when they did this camera thing, you guys, when they did
this camera thing, we were getting ready for Amazon live. They're like, they're like, AW,
get on there for a little test run. I'm like, what are you talking about? And then they did
this camera trick and I jumped, I jumped away. I got scared. I was like, what, what happened?
What is that? Now you want them sprinkled about, you don't want them mounted up. So you don't want
them mounted up everywhere. You want them just, you know, you want them sprinkled about, you don't
want them all mounded up in this big pile. Just a tip if you guys want this to look good, right?
But don't listen to me on that. It's whatever you want to do, okay? Don't listen to everything
I say with this cooking thing because you guys might like it a different way and be like,
AW was wrong. I like it this way. You know what? That's okay. You can tell AW that. You could be
like, AW, you can leave a comment and say, I like it this way. That's fine. I'll be like,
you know what? Thank God you're eating these. Because then I did something right. Something
right. If I know you guys are eating this healthy, incredible, incredible wild blueberries. That's
different than the regular blueberries. I'll give you a tip real quick on that. Massive difference
between wild blueberries for health and regular blueberries for health. That alone, please know
that alone, please know. Okay. It's incredible. So what I'm going to do is I'm going to do a
little cleanup is what I do here. Okay. And you want to do this for your company too, because when
you're making this, you can't help but not get the edge of the plate. And I'll show you right here,
you guys. So maybe I'll get a closeup right here. When you're doing these pies, you can't help but
to get the dirty edge, the edge kind of dirty, because that's just natural. I mean, you can't
not do that. So what I'm doing is check this out. So what you do is you clean this up at least the
rim to start with, okay? Because you want this to pop. You want that dish to pop. That's what you
want to do. And then you can clean up the bottom of the dish too, right? So you can clean up the
bottom of the dish too because, and that's why I love the damp towels. You guys, if you just got
here, this is the towel I used. The link is below. I love this towel, okay? Such a great towel. There
you go look at that that's one pie right there let me clean up the next one this towel can take a
licking and it keeps on ticking i got some other towels one time and they just they didn't even
they repelled water and i'm like why is this thing repelling water and then i realized there was a
dangerous chemical and i was like why is this why is this repelling water and this towel this set of
towels I have, they're like, they're just, they're just really good. They're just, they don't repel
water and they're grippy. So you can, you can clean your hands easy and surfaces easy because
they're grippy. It's not like it slides. It's nice and grippy. I love it right there. Incredible. So I
did a little cleaning up. Let me clean the bottom up a little bit. Okay. There you go. Let me clean
the bottom up a little bit. So these are these two beautiful pies. I'm going to grind up and make
one more while we're still doing this. Okay. And then we can answer some questions too. Maybe
I can do some question answering. You love those towels, Kathy? Amazing. Looks yummy.
So if you guys just got on here, these are linked below. I'm buying them for presents
for family and friends. Actually, no, I think those, those, I think they're out of stock right
now. That's what it is. I think they're out of stock, but you know, look, just got to like check
into it once in a while. Come back to the show. I think we probably sold them out doing this live
is what happened. We sold them out doing this live. But there's other cool things too. I got
some other cool stuff. Yeah, it takes a licking, keeps on ticking. Let's make one more. I got
filling for another one there. I'm going to make one more crust real quick, you guys.
He just came on here, right? Switching these out. All right. We got some white mulberries.
Pop those in. Okay. Link below for the white mulberries. Link below for the white mulberries.
Make one more crust. Nice quick crust here. Right? Dates. Remember what I taught you guys?
look out for those little end caps, stem caps. Look out. Don't get that in there.
Take the stem cap off. I promise you, you'll love me for it.
Without knowing that, without even knowing, because you won't have somebody with a broken
tooth. You won't have an angry family member that goes, oh my God, crack. Something happened.
Like, what is it, Aunt Martha? Like, what happened, Aunt Martha? What happened? I don't know. I was
eating your date. I was eating your date treat. And there's another cap right there, taking the
cap off. I was eating the date treat and it just popped out my, my root canal. I just, I just chipped
my tooth and it broke my root canal. My crown just popped out. Yeah, my crown. So you don't
want that happening. So these things matter. You guys are amazing. Do you soak your dates
first? No, I don't, but you can. Okay. Okay. A date tip, critical date tip. If you buy
them in a case, if you buy the dates in a case, right, no one touched them. They were dumped into
the case or placed in the case with someone with gloves on. If you buy the case and there's a link,
there's a link. Um, you can check out the link of the dates that I'm using right below. Okay.
When you buy it in a case, right? You guys, here's an important tip. Hang on for this.
if you buy them in the store and they're on like they're out in the store they're like displayed
they're like displayed say they're in the store and they're in a basket in the produce section
that means everybody's touched them and the stickiness of date grabbed everybody's
cooties everybody's cooties all that cootie all went on the dates and it stayed on the dates
So if you buy your dates and they're exposed in the store, even if they're in one of those
trays and you pop open the lid of the tray and everybody's using a utensil. So let's pretend
that's the situation, right? Let's pretend that's the situation, okay? Let's pretend they're in some
like glass covered, plexiglass covered thing. You open up the plexiglass thing and you grab the
handle and you go, first of all, the handle is really dirty. Everybody grab the handle. So you
grab the handle and now you're getting your dates, but everybody's hands kind of go in there with it
and just touch everything. It's never like anybody's perfect. Like it's that game operation
when you're a kid. It's not like that old game operation when people are being really precise
and they're like, I'm not going to let my hand touch all those dates inside there. Let me just
grab that one date. No, everybody's hands are going in there. Even when there's tongs,
that's what I've learned so you want to wash those dates I would even stick those dates
I would stick those dates in the oven for like 20 minutes burn off any cooties but when you buy
them in the case like linked below no one did that they were like farm with gloves on dumped
into the cases and then somebody with gloves kind of just set them just right and put the lid back
on. And that's the link below, the one I just showed you right there. All right, let's get
these in here. You guys like these tips? I just want to ask you, are these tips getting old?
That's what I want to know. I want to know. Because when I was going to do this show,
the Amazon Live cooking show, I wanted to give you all these tips with all these things, right?
And all the stuff. Are all these tips getting old, right? A friend of mine said, yeah, those
tips are going to get old fast. I'm like, that's really negative, man. No. It's like, yeah,
they're going to get old quick. You guys okay about the tips? Right? They never get old.
Incredible. So I should still do them, right? Just, we should just, because I got a million tips.
I got so many tips, you guys, like a lot of tips. So, and I'm going to show you guys how to wash
produce. I'm going to show you that kind of stuff too. Like all kinds of things, like just a lot of
tips. So you guys are cool. All right, cool. No way. The tips are a godsend. Whoa, look at the
comments, man. You guys, okay. You guys are, okay. You guys are showing me that the tips are cool.
All right. Well, then, then I'm pumped. Then I'm pumped because I'm honored because I want to do
that. All right. I'm going to, I'm going to make a crust right now. Sorry, I almost fall over.
Here we go. Let's get the top on this.
Don't slip on a banana peel.
I almost did.
The chips are priced in.
Incredible.
Let's make some more dough and make one more pie.
More chips.
Incredible, guys.
I'm gonna pulse this for a second.
Don't slip AW.
So we're making some dough again. I might be able to make two more.
So you guys, I know I saw a couple of asks about the food processor. I have it below.
So I linked the food processor below, letting you know. It's a great present. I love these presents.
Love it. Love it. Love it. Love it. All right. So I just made a dough ball. Now,
I'm proud of myself about this dough ball. This one came out like it's supposed to, right?
So this dough ball came out like it's supposed to, right there. I want to show you a close-up
on this dough ball. That's what came out of that processor. So remember now, if you just came on
here, you can do your pie crust with fat in there. What I mean by that, overt fat, is I mean like
walnuts and dates. You can do coconut and dates. I'm doing mine with white mulberry and dates.
But look at that dough ball. Isn't that great? You have that food processor?
Kathy Hill says I have that food processor. So let's make two more pie crusts real quick
and do that. I have enough crust it looks like for both. Okay. There you go. Now you don't want
that pie crust too thick. You don't want it too thick. You want that contrast just right. Now I'm
pushing it down in there. You don't want it too thick. There we go.
How do you get the blueberry stains off your towels?
Well, you just, look, all I know is for some reason when I wash them, everything just comes out.
A lot of my towels have stains on them though, but that's okay. That's like natural. They're
still washed. Sometimes you're going to have stains that stick around. I got towels that have some
stains on them, you know, from cooking and everything else. Like wild blueberry juice.
Wild blueberry juice is just so, it's so strong. Those anthocyanins just stain things, right? The
color. Yeah. So I'm making a couple more pie crusts, right? That's what I'm doing here.
All right. There we go. You can dampen your fingers with some water. I'm not doing that.
I don't have to. For some reason, it's working out really good. It's healing stains, Renata says.
Amazon customer says SOC must help you with your laundry.
Well, that would be great if that was true.
No, EW's got to throw stuff in the laundry is what EW has to do.
He has to throw stuff in the wash machine.
Yeah, with all his spare time.
You guys.
Now listen, I know the holidays come and everybody falls off the wagon.
Let's just have a heart-to-heart for a minute while I make these pie crusts.
One of the reasons why I like this dessert is because it's one of those get back on the wagons
and maybe even one of those stop someone from falling off the wagon.
I don't shame anybody for falling off the wagon.
You guys know that.
You guys fall off.
You can fall off that wagon so hard you bang your head.
You can fall off that wagon so hard you hit the ground.
that's how you and I still won't shame you I won't be like I won't judge you I
won't judge anybody I won't friend of mine eats whatever he wants and he's
just like I just had a bacon double cheese dog and I'm just like okay all
right says I'll get back on the wagon EW I promise known him for like 30 years
he's a doctor friend he's like I'll get back on that I'll get back on the wagon
All right. This is coming out really good. I got a couple of crusts going.
Right. Just getting the crust nice and good.
You guys, anybody who's using iPads and they're having issues, try to use the phone and not the
iPad. Just something that might help. If you guys are having issues, try to use your computer
or your phone. iPads, for some reason, aren't really working really good with this. If you're
having issues, the iPads don't work as much, don't work as good with this Amazon Live for some reason.
That's what my tech crew is telling me. They're telling me that you want to use your phone or
your computer, right? You know why? When I was doing this Amazon Live show, I was like, you know
what? It's going to take a tech crew. It's going to take, you know, it's going to take, you know,
my crew, right. And everything else I said, you know what? It's worth it though for everybody.
It's worth it. It's worth it because everybody's going to get the cooking tips. They're going to
get, you know, knowing what I do and what I use and stuff like that. I mean, I'm, I'm hoping to
really do this show long-term and cover so much ground in the field of cooking that everybody's
like, whoa. It paused on the iPhone. You know, it could do that. You're watching on the iPad. It's
fine. That's good news. Maybe, maybe I'm wrong. And you can also watch the replay too. You can
watch the replay if, if, if anything kind of happens too, like that. You can watch the replay.
So I'm just making this pie crust just right. I want these pie crust to look good. Okay. So I'm
adding a little bit more crust in here. There you go. It's coming together nice, you guys. You see
those beautiful blueberry pies right there? Those are blueberry pies. I promise you this. When you
taste those, and that's from Cleanse to Heal, the recipe there, when you taste those, you're just
going to be like, knock your socks off. And when you use that maple syrup that I have linked down
below, the cinnamon vanilla infused maple syrup, I'm just going to give you a forewarning about
that maple syrup. Let me give you a forewarning about that maple syrup. Try not to eat it all
before you give the presents away. That's just a little advice from the person who drank that stuff
before giving it away. Just like Elf. Yeah.
Too great. Too great. All right. So we got one right there.
Okay. I just want them to look really good. And there's a meditative state you can be in with
this one when you're making this. There you go. That one's perfect. Let's just finish this one
off right now. Just love these. So on the holidays, what's some of the things you guys like to do?
Are you guys early risers? It's a question I always wanted to ask you
because are you guys early risers?
Are you guys late risers?
Who's a night owl?
Who's up all night?
That's one thing right there.
How many of you guys are up all night?
Like, and then you sleep late morning
and sleep late in the day.
I know a lot of people that do that
where they feel like their brain's
working in the middle of the night.
It's like working with clay.
It is.
It's like working with clay.
night owl by nature. Whoa. I tried it. Night owl by nature. Night owl, early riser. Whoa,
early riser. You guys are early risers. You too? Late riser. Me, me, me, your night owls.
This is like a meditative art right here. That's what this is, a meditative art. So we just got
those there. You guys are night owls and early risers. You're a late riser. Whoa. 6 a.m. most
days. Sleep during the night. You sleep good during the night. Early riser, early riser. Late riser.
All right, you guys, let's just get the bananas in here. This time I'm going to do a little bit
of mango in here, so I'm going to switch it up, you guys. I'm going to do a mango bottom,
if you guys are okay with that. So actually, you know what? I'll do banana because you know what?
They're all banana. I can keep them all banana. We can do that. Open up the banana.
Let's slice it up a little bit.
So let me do a little banana slicing right here.
Let's get these going here.
I want to give you a tip about the banana.
You guys might not know this tip.
Let's do this, okay?
You can section the banana when it's at a certain form of ripeness, right?
And when it's a little bit harder than this, I think, here we go.
We might have it.
Here we go.
you'll notice that the banana is not just a banana it's actually you can section it in
three pieces here take a look at this i don't know if you guys ever knew this
but that's what you do well that's the banana right there that's the center of the banana that
vein right the vein so the banana isn't just a solid banana it's actually three parts the
banana is actually three parts, which is really cool. So here's, here's, here's a part right here.
So I'm taking the banana apart. Look at this. Look at that. I took the banana apart. That's
actually, it's a three part banana. Take a look at this. You see this? Hey, watch this. Look,
there's the three parts. What do you guys think about that? Isn't that amazing? You can do
different stuff with that. I'll show you some tips about how to make different things by actually
sectioning the bananas like this. No way. How cool, right? You see that? Sueta, you see that?
I sectioned my bananas as a kid. You did? That's incredible. You really did? That's amazing.
It looks insane, right? It's cool. How tricky, right? You never knew that?
Whoa. It's another awesome tip. Yeah, it's a great tip. I mean, I'm sure other people know
because look, some people aren't here actually do it. But yeah, that's one thing right there I
wanted to show you. So I'm going to move these over. You guys, we can do this all day.
We can do the medical medium cooking show all day if we want tips galore, right? So let's cut
some pieces. Okay. There we go. Don't want them too thick. Fill in the pie shells. Don't want
them too thick. Okay. There we go. You don't want somebody going into their pie and being like,
what the heck was down there? Like what the heck was in there? You don't want a banana. You don't
want a big piece of banana in the pie and someone's eating it and they're like, what,
what the heck? WT, what, what did you put down in there?
You know, your aunt is going to be like, um, dear, uh, what did you put in my pie?
It's a banana piece, right?
Or like grandma, you make the pie for grandma.
It's like, grandma, that's actually a big piece of banana.
Sorry about that.
I was supposed to put little pieces in there like this.
All right, so let's move these out.
try to show you guys get a little different camera view right so we're just making two more
that's what we're doing so let's just get these down in here
and you could do the half moons to kind of like what you really like
everybody seemed to like those but we'll keep it like this this is fine
and you don't want it too high. I'm going to tell you that. You don't want the bananas too high.
You want them down in there. Okay. You don't want them too high up on the rim. Okay. I'm
going to cut a little bit of a half moon here. There we go. Look at that. That's perfect actually.
So you don't want them too, too high?
Do another.
Ah, I see.
So we'll keep them down lower.
I see.
Hey, W, do it right.
yeah we'll do them down here okay we'll do them lower in this one
you don't want them too high remember that all right let's get some let's get some filling going
we're gonna make four pies that's what we're doing right now i'm actually really excited about this
let's get these up all right you guys
this is a way to really kind of ground yourself. You know, grounding is critical.
Grounding is critical. So this is a great way to ground yourself. That's what I love about this.
I'm going to put a few more wild blueberries in here, right? You want to ground yourself
when you're doing this. That's what it does. That's what it's doing for you. Keep that in mind.
All right. Let's get some wild blueberries in there. Sorry about the loud noises. And
we got the wild blueberries in there, which is great. We're going to put a little bit
more banana in here. Remember you have the option of putting mango in there, right? You
do have the option of putting mango in there. Let's blend that. And then we're going to
put a little bit of that crazy good, the link is below,
crazy good maple syrup.
Check out that maple syrup,
and you're gonna be mind blown
when you have that maple syrup.
It's not the norm, it's not.
You're gonna be mind blown, right?
Keep that in mind.
Let's give this a run real quick.
It's the wild blueberry pie.
You'll find this recipe at medicalmedium.com.
I'm gonna post it on the blog.
Right after the show.
You love grounding experiences, Trisha Hall says.
Incredible.
I'm making the pie filling right now.
He says he'll post the recipe later.
Absolutely, guys.
Any mango tips, AW?
Yeah, I got mango tips.
I got so many mango tips
popping out of my ears.
Alright, we got the filling.
We got the filling going on you guys.
Let's go with some filling right here.
So if you guys take a look close up here, you'll see it go in here.
use frozen fruits, frozen wild blueberries. You can use frozen mango as the option, the alternative
option, but look at this. This is going to be so good. Like I said before, put it in the fridge
overnight before serving it the next day. Put it in the fridge overnight, right? Look at that.
Or freezer for two hours before serving. So if you're making it during the day, put it in the
freezer for an hour before serving. That's fine too. Two hours is best, right? Look at this.
This is just, this is gorgeous right here. Look at all that blue, blue, purple, blue,
anthocyanins. Look at all of that. We're talking about power. We're talking about some serious
power there, right? Look at that. Look at that. Don't want to go higher than that. Like I said
before, you don't want to go higher than that. Let's get some blueberries on top. Let's get a
few blueberries on top. Sprinkle them on top here, right? There you go, you guys. You don't want to
overdo it with the topping. You don't want to accidentally put like a whole so many on there
that you don't, you don't even like, you don't want so many on here where it's like it got a
little out of control. You want to be able to hold back a little bit, right? There you go.
Just want to sprinkle these on. Look at that. Let's get some on here. Sprinkle on. There you go.
You know, I got so many tips. I got mango tips and I can give them to you on another cooking
show too. I hope you guys subscribe to this show. Subscribe to the show. Follow the show.
Medical medium cooking live. Follow the show because this is going to be like
serious stuff we're doing. It's another window into medical medium information. It's another
window into medical medium, you know, personal kitchen stuff that I do every day. There's a,
there's a window in there, right? I want you guys to be able to see as much as you can, you know,
so you can use this stuff for yourself. So you see as much as you can. So you can be like,
well, I can do that. Well, I'm cleaning up the bottom of the dish too. I'm cleaning up the top
on this one too. Look at that. I'm going to down these babies. These are going to be,
I'm going to down these later.
This is going to be my dinner, actually.
That's what I'm going to do.
This is going to be my dinner.
You guys, I'm reading your comments.
So,
recipe will be posted
on all medical mediums,
social media platforms,
IG, whatever.
Right?
cleaning up the pie dish here. You can also find them at medicalmedium.com,
the wild blueberry one. I'm on the blog post. I'm posting right after this.
Cleanse the heel. That's where they are. So here we go. Take a look, you guys.
What do you think? Tell me what you think right there.
yep so the first two recipes we did let's show you let's get that going i want to show you here
we did this one apple cinnamon stuffed dates incredible incredible right maybe we get a close
up too we get a close up here so we got i don't know i don't want to hit the pies but i think you
guys can see it now let's take a look at here look at that and we did that right there and i'll show
you those. This is in Cleanse the Heal, you guys. That's a great present too. Keep in mind the book
is jammed, packed, powerful stuff. Powerful stuff. Watch the replay if you can. There's 75 recipes
in there. And look at this. I'm going to fill this a little bit more. Seems to have settled down.
So let me fill these a little bit more. Bear with me, you guys.
This is the apple pie filling. Look at that.
Let's get this taken care of.
Whoa! Whoa! Okay, okay, I'm impressed. I thought it was gonna be a disaster, but it
came out really good. What? Oh my God. You guys like it? It looks good. Thought I was going to
mess it all up. Okay. And this is cinnamon sticks you guys can use anytime you want,
anywhere you want. You can use these cinnamon sticks right here. I mean, I use them for all
kinds of things. I got these white mulberries over here. I got coconut over here. If you want
to do the coconut version, you guys, I just want to let you know, I'll see you Tuesday.
3 o'clock Eastern, 12 o'clock Pacific. I'm doing holiday drinks. Holiday drinks, Tuesday,
3 o'clock Eastern, 12 o'clock Pacific. I can't wait. Guys, are you pumped? Because this is,
this is, this is a really good, Ashley Kiven, good to see you. Looks insane, doesn't it?
incredible you guys amazing i'm gonna totally veg out and gonna tank the food i'm gonna have a nice
dinner with all of this i'm gonna start with these right here and i'm gonna move on to those and then
i'm gonna have these right here i'll give you a little window onto those i'm gonna have these
later on. And yeah, I'm going to be revved up to work on the book for the book deadline.
I'm pumped. Watch the replay. And I just want to let you guys know, I got a lot more tips.
So this medical meeting cooking show is going to get insane. Anyway, I love you guys greatly. Okay.
My heart goes out to you. All you guys hearts with you. Okay. You guys know that, right? You
know we're in it. You know we're in it to win it for the chronically ill. Everybody knows that.
You guys know the medical medium message. It's about having the back of the chronically ill.
Everybody knows that about medical medium information. We've got to have the back of
the chronically ill. People have got all kinds of stuff going on. Got to have everybody's back.
That's what it's always been about. Okay? Rising out of the ashes. I love you guys.
