We're here. We're going to do some stuff. We're going to have a lot of fun right now.
So let's go, you guys. We're live. The Medical Medium Cooking Show has just started.
I'm excited right now, you guys. Amazon Live is my fave. It truly is.
I'm going to show you a lot of cool things, so I'm really pumped up right here.
If you guys don't know who I am, number one New York Times bestselling author
of the Medical Medium book series, a health series that's been the number one
professional selling health series worldwide for six and a half years running right now. So
that's who I am. And we're doing the sweet potato and zucchini stew. And I want you guys to hang on
for this show because fashion, fasten, you know what? Fasten the seatbelts, get the seatbelts on.
Okay. Let's find that seatbelt, pull that seatbelt over. You know why? Cause I'm going to show you a
lot of different cool tips, which is really cool. Amazon customer. Hello. Glad you're coming on here.
Living Light, great to see you too. Greetings. This is going to be fun. We're going to be doing
all kinds of stuff. Let's just start by making the tea right now. So this is the tea kettle I use.
I'm clicking on right now, you guys. You'll find this stuff in the store. Just take a look. It's
right there in the store. I like this tea kettle right here. The one reason why I actually like
this one over other ones, it doesn't scream with noise. And I noticed that these electric kettles,
They make a really loud blaring noise, right? This one makes a lower noise, which is really cool.
And it heats up really, really quick. So I love it. So I'm making some lemon balm tea.
I've always told you guys for years, that's the tea company that I use. Hi, you guys. Good to see
you. We're doing sweet potato and zucchini stew. This is, that's the brand that I use right there,
right? Traditional medicinals. And I say it all the time. And that's the lemon bomb I drink every
single day. And I know one really cool thing about the Amazon live show, you guys, I get to tell you
everything I do, like all these things I do, like things I never told anybody because, you know,
we're always doing other stuff, right? But this is the tea I use right here. And what you'll find
here, what you won't find, hmm, where's the natural flavors? We don't want natural flavors in our tea.
I've told you guys about that. Where's the citric acid? We don't want to find citric acid in your
tea. Where's the guar gum? We don't want to find guar gum in your tea, okay? This is nothing in
there but the good stuff, right? So this is heating up already. It heats up really quick.
It's getting really hot already. Yeah, I'm making this stew. The stew is great. I made it before.
Yeah, totally. I'm making it. I'm so excited about this. I can't even wait. I got to tell you guys,
It's really exciting.
So I'm making some lemon balm tea.
This is all set.
Already hot.
What I love about this tea kettle is it's inexpensive.
It's really cool, right?
It does the job.
It doesn't scream at me.
It doesn't scream.
Tea kettle scream.
I'm not just talking about that iron tea kettle that sits on the stove, right?
That's screaming, sits on the gas stove.
I'm not talking about that, but not the one that's whistling where it's whistling.
Right?
I'm not talking about that.
The electric kettles tend to make a lot of noise as they're heating up really loud, almost
like you can't even hear in the kitchen.
It's like, what?
Like, what?
What?
I'm making tea over here.
Well, you're not going to have that problem with this one, which is really cool.
I'm so happy you guys are coming on.
This is the Medical Medium Cooking Show.
If you haven't been here before, and I'm going to give you tips on different things
He says, I'm making the stew.
I'm the number one New York Times bestselling author
of the most popular health series in the world,
six and a half running, the medical medium book series.
And if you don't know who I am, right?
And if you, hey, maybe you care, maybe you don't,
but maybe you'll like some of these tips.
Maybe you'll like the stew.
I'm excited about this.
Made the wild blueberry and cherry pies for Thanksgiving.
Thanks for the recipes.
Robert Newton, that's incredible that you made those.
All right, let's do the tea right now. So what I'm doing right here is I'm dropping in
this water, right? And I would like some lemon balm tea right now. So, and like I said,
this kettle is really cool. It's a great kettle. I love it. That's the tea I'm using. You guys can
get a close up right there if you want to. And I'm going to move the kettle out of my way
because I want to show you guys a lot of different things. Okay. I'm going to put it back here.
here. So making lemon balm tea. I do it. It's like a ritual for me. I do it every single day.
I do it multiple times a day because lemon balm keeps me just like in the pocket. It's always
keeping me in the pocket. And I love that, right? It stops any kind of highs and lows of life. You
know what I mean? It kind of chills things out for me. I love it. I love it. So you guys, what's
going on. What book is the recipe in? It's in Cleanse the Heel. Let's get it. Let's get the
recipe out. Sweet potato and zucchini stew right there. Can you guys see? Incredible. Can I do a
close-up too? Get a little close-up. Can you get a window into there? Let's see if we can get that.
There it is. Sweet potato and zucchini stew. It is one incredible stew. When you taste it,
your taste buds will explode. They're going to explode. I don't think you're going to explode
literally though. So let's do some honey because I love honey. That's the honey I use. It's the one
I'm into right now big time. As you can see, I dropped it and the top got crushed in, right?
So what are you going to do? I dropped it and there's the top right there because that's life.
that's how it works too bad i didn't drop it during a live it would make a good blooper right
you guys all right so let me put some honey in here you guys coming on here you guys how many
of you guys use honey because i keep on hearing a lot of people don't use honey that's like a lot
of people don't use honey they're afraid of honey how many of you guys are using honey i'm just
curious because i got maple syrup here too if you just don't like honey but yeah i just want to know
That's a question I wanted to ask you guys.
I made the wild blueberry.
I made the wild blueberry cranberry sauce.
Oh, isn't that insane?
Wild blueberry cranberry sauce?
You guys, here's what's incredible.
This stew is an incredible stew to come down off that Thanksgiving big meal.
This stew is really so rich, but yet it doesn't have anything crazy in it.
I'm looking at you guys.
You love honey?
You live on honey?
So you guys are still eating honey, right?
Because there's people out there and they're telling me, I don't eat honey.
I'm afraid of this sugar.
How much honey do you use medical medium?
Well, I just pour it in.
I don't do a teaspoon of honey.
I think I do probably a tablespoon every time.
Every time I'm making my tea.
So that's how I do it, right?
You can do it the way you want to do it.
Maybe you only use a half a teaspoon of honey.
Maybe you use a teaspoon of honey.
I'll do a close-up on this drink here.
I mean on this tea right there it is right there. I put probably a tablespoon in there just now a lot of times
I do more than a tablespoon. Okay, you love the honey
So you guys are using honey though
I just want to make sure because I'm hearing all the time like don't do honey
And then the vegans get mad at me, right? Like honey and the vegans are doing this at me
You know like no the honey you can't do honey. No way. You're killing the bees when you do honey
You're not killing bees when you do honey. No
No, you're not.
Anyway.
So anyway, that's the one that's in the store right there, just so you know.
All right, we got that.
We got that.
So I got some tea going on right there.
You love honey too?
Look, if you're somebody that, say, if you're vegan or plant-based, because I support the
vegan and plant-based people, right?
You guys know that.
I support the animal protein people.
I support the vegetarians, the pescatarians.
I support everybody, right?
You know the story about medical medium information.
but you can do the maple syrup.
And I don't know if you tried this maple syrup, right?
But that's in the store.
And I promise you,
have any of you guys got that maple syrup in?
Did it come in yet?
I promise it's linked.
It's linked in the store.
I promise you this.
That's going to blow you away.
You think you're having an entire pancake dinner.
You think you're having an entire pancake breakfast
when you're having a sip of this, okay?
I keep it around like this.
I told you guys like kind of like Elf in the movie Elf, right?
I know I said that the other day, but it's like literally, I mean, I can just carry this
around with me now and I'm taking sips off of it.
But the whole thing about this maple syrup is it's insane.
It's so good.
That's so good.
I can tell you right now that it feels like I just had a pancake.
like it doesn't feel that way because I didn't eat a pancake but it tastes like I just sat down
at a diner and it's so healthy because it's just it's just pure maple syrup but I feel like I just
sat down at a diner and just gorged I just had french toast dripping in maple syrup I just had
pancakes waffles dripping in maple syrup and I feel like I just had a five course breakfast at a
diner and that's being that's what it tasted like on my taste buds i just i can't even tell you how
crazy that is all right let's get let's get going here we got to start making some food i have my
lemon balm tea which will keep me keep me in the pocket keep me nice and level
that's really good wow there's nothing like having a little bit of that
how many of you guys are doing lemon balm tea i just wanted to ask you that
that question. The thing about this, this cooking show is incredible. Amazon Live is incredible.
I'll tell you what, I can ask you guys questions. I don't know because everybody's always asking me
stuff, but I can ask you guys questions. So this is really just amazing. Now I'm going to start
cutting up a sweet potato. This is a really big one. When it's a really big one like this, you
got to be careful when you're cutting it up. So if you'll notice here, this is a really big one,
right now here's what i do i cut off the end both sides see because that becomes chewy so if you're
giving this stew to somebody right they might accidentally get that piece right there they
might accidentally get that piece right here i cut those pieces out because that even though that's
going to get cooked down, sometimes that doesn't soften. And then someone feels like someone
threw something like a piece of leather in your stew. And they're just, they're all of a sudden,
they're like, the last thing you want when you, when you're, when you're a host, you have family
coming over, you have friends coming over. Last thing you want is someone stopping in the middle
of their meal at the table in front of everybody and doing something where they're like, and all
of a sudden they take their fingers and their fingers go in their mouth. And they're like,
and they're pulling something out, you don't want that at the table. So I usually take these off
right here. Now I want to show you too, when you get a closeup, what I love about, see, I've always
used a small paring knife. This is a knife I'm going to chop things up with, right? Okay. I got
this linked below, but are linked in the store, by the way. Yeah. And so what I'm trying to say,
it's linked right there on the side with you. What I'm trying to say with this paring knife is
I use it so you don't have accidents. You have control when you're using this.
There's a lot more control. You can actually hold the blade like this and not cut yourself. And you
can do things with it and have control. Sometimes you don't have that kind of control. So yeah,
you can probably with this one just cut that off like that. But when you're doing like intricate
work on, on these fruits and vegetables and these wild foods and everything, when you're doing
intricate work, you can have an accident when you're using the big knife. So I like to have
the paring knife and that's the one I use all the time, right, right there. So with the paring knife
is I can take it and do this and I can just, it's like you, you know, you have control. It's just a
great tool. It's like one of those farm tools, you know, you're in the orchard and you pick an apple
and then you're in, you're in Southern France, the South of France, and you're picking an apple
off the tree and you got, you pull out your little paring knife and you just cut a little
piece at a time. You know, you got control over it, right? What I like to do is look for anything
suspicious on anything I'm buying. I like to look for things. Was something damaged and then
something got in there. So I'm looking around and that's a tip I wanted to give you guys. And I
don't see anything too crazy on here. I see some bruises right there. These are bruises, but I don't
see anything too crazy. So I don't need to cut really anything out of this one. Okay. But I am
going to take this part out. So I got my little knife here and I am going to cut this part out
right there. There you go. So I did. So I got these two chewy pieces. So in your stew, that's
going to be some chewy stuff going down right there. So I got rid of these. So let's, let's cut
this baby open right here. Okay. So this one's really thick and I'm going to cut it in half.
There we go. Right. I cut it in half and I don't want these stew pieces really long.
Okay. So what I might do is after I cut them this way, I'm going to cut them again.
Or I'm gonna cut I'm gonna cut another I'm gonna cut another section right here like this
There you go
I'm gonna go that route. I might go a little bit more here
That and I might go one more right here
I don't want these squares too big because they're not gonna cook that fast in there
And then I want to get myself some nice squares like this
there we go now these are longer pieces these are all longer pieces okay and I like to line
them up and do a cut them into some squares so I'm doing that now right so let me just
knock some of these out like that there we go so got some there we go there too
so i'm just kind of squaring these up a little bit
for this stew
See if you guys can see this. I'm gonna pop these right in here and turn on the heat. So I got this
burner which is really cool. The cool thing about this burner is what am I not smelling right now?
Like what am I not smelling as I'm making the stew? I'm not smelling gas, right? This isn't a gas
burner but I've had to work on a lot of gas burners over the years a lot of gas
burners and so there might be times in your life where you don't want to have
to smell gas while you're cooking right so this burner is incredible because it
makes it so you can navigate not have to smell so much gas that's what's so great
about it right can we heat up the honey yes you can heat up the yeah you can
heat up honey. You can have it raw too, meaning raw without the heating of it. You can have raw
honey raw and you can have raw honey cooked. Absolutely. Right? So this is important to know
about this little stove right here, this tiny little burner. If I was stuck with a gas stove
and that was what I had to use every day, you want to take breaks. I would want to take breaks
from that gas stove once in a while. So I got this little burner right here so I don't have
to be breathing in all that burning gas. I know a lot of people are sensitive and it's hard on them.
Okay. So that's something to think about right there. So I'm just going to cut this potato here,
the sweet potato. So what I love about this stew is it's so rich, but you don't feel like
you don't feel like you ate something really bad afterwards. It feels so good and so satiating
and so delicious and you get all this glucose to your brain and it's so good for you, right?
But you don't feel like you got lead in your stomach. Like you don't get the lead feeling
in your stomach. And that's what's so great about this stew. That's what I love about this stew.
You don't get that lead feeling. Like, did I just eat lead? Okay. So you guys, right now I'm making,
if you just came on, I'm making the sweet potato and zucchini stew. This is the medical medium
cooking show. I'm showing you different tips, which is really going to be fun to do because
I got more tips ahead of me right now. I just want to get the stew of cooking, right? I'm
kind of cutting these up in small blocks is what I'm doing. I'm taking the big pieces
and I'm cutting them back a little bit. I mean, these are actually not so bad. This
looks really good. The recipe is in Cleanse the Heal. I don't know if you have that book.
It's a great holiday present if you ever wanted to use it for that at all. I mean,
It's a medical textbook. It's an incredible book. Millions of copies have sold around the world.
It's just a really, really great book to have. It's got 75 recipes.
There's information in that book that will just blow your mind if you're into health at all.
All right, so I got the sweet potato in here. I'm letting that kind of get hot right there,
so I'm picking an onion. The onion tips. I'm always thinking about the onion tips.
Make sure you don't have a rotten onion.
That's important to know right there.
So I'm cutting off the...
This is a tip I've told you guys,
a unique tip that I've let you guys know.
It's bitter by the root.
See the little roots?
That's the root of the onions.
That means the onion was in the ground like this growing
and the roots were down here in the earth
and the top of the onion was coming out, right?
And then it had the green top coming out, right?
The onions are sweeter from here
onto the about halfway mark. And then the onion starts to get bitter as the onion gets closer to
the root. Now with a stew, I don't care. This isn't going in a salad. So with the stew, I'm
going to use right down to that root with a stew. That's okay. Right? But if this was a salad onion,
I'm not going to use that spot right down to the root. So that's what's really important. No,
because you're not going to have a sweet onion. You're going to have an onion that's really going
to be, you know, difficult to work with. Not difficult to work with, but someone might be
like, yeah, that was okay. But they, but they're not having their socks knocked off by your,
your meal you're making them. All right. So let's do an onion here. I want to cut these in
pretty good small pieces, right? I don't want them too big and clumpy for this stew. I want them
cooking down. All right. I want them cooking down. That's for sure. So we're going to just
top up some of these onions right here. There we go. How many of you guys are eating onions?
That's what I wanted to ask you too. Do you guys like onions? Are you onion haters? I know people,
they just hate onion. You can't have a piece of onion in their food. Like God forbid there's a
piece of onion in their food and I completely totally have respect for them. Absolutely.
But how many of you guys are doing onions? Are some of you afraid of onions? Do they bother your
stomach? I tried your onion tip with the top being sweeter. It works so well. Incredible.
That is, that is amazing news right there. I love when I can help. These tips are so great because
you can be empowered in your kitchen because of these tips. You have more control over the taste
of your food. I mean, that's something great, isn't it? Are onions toxic if I left, if left out
on the counter for a few hours after they have been cut? No, not toxic at all. I don't know who's
fibbing about that one out there, meaning wherever you got the information, the misinformation, but no,
they're not toxic at all like that. You can have the onion sit after it's cut for a day on. I have
onions half cut sitting here. They're not toxic. They don't go toxic, right? So you guys do, you
guys, onions make a meal for you. I just saw that. So onions actually make the meal for you, right?
That's incredible. A trusty wooden utensil right here.
you guys i got a little surprise i never i never showed you what i use to eat with when it's soups
and stews and things like that and smoothies i never showed you guys what i use i've always
used a spoon on the set in the past when i'm doing lives but i never showed you guys what i use as a
utensil to eat my stew or eat my food. And I can't wait to show you. So if you guys want to
hang on for that, that's going to be really fun. It's going to be really fun. Kay Robinson said,
God's food is never toxic. Throw some quotes in front of that. Some quotes. That's a really good
one right there. That's incredible. All right. When I cook, I am always using your tips and
thinking of you. Honored, truly. Honored. We're making the sweet potato and zucchini stew if you
guys just came on here. Do you have Cleanse the Heal? The link is right there in the store. Do
you have Cleanse the Heal? An incredible gift. It's a medical textbook. It's a worldwide bestseller.
It's a New York Times bestseller. It's an incredible book overall. I just want to show
you guys. The recipe in here is right here. That's the stew. So exciting. That's the stew right there.
Let's see if I can get a focus on there. There it is. Incredible. Let's see if we can make it look
like that. We should be able to do that. All right. I'm going to add a little bit of water to this,
if you guys are okay with that. It's part of the recipe. Put a little bit of water in here.
There we go.
Let's get the stew cooking.
That book is a game changer, Ken said.
Totally honored.
Honestly, if you love health or you feel you know a lot about health
or maybe you don't know a lot about health,
pick the book up if you get a chance.
Or, you know, right there.
The link is right there.
And get ready for your mind to be blown.
All right.
Now, we're going to use these zucchini.
So I better start cutting them up.
but you can use broccoli if you want. Okay. You can use broccoli if you want. So keep that in
mind right there. So let's chop up some zucchini and get that ready. Let's do some zucchini tips.
This'll be fun. Some zucchini tips that I showed you already. My kids love your books. Susan says,
Sonia says, incredible. So let's show you some zucchini tips right here. Okay. This is a smaller
zucchini? This is a larger zucchini, right? The larger zucchini is more bitter. The smaller
zucchini is sweeter. Okay. Now that chefs know that I'm pretty sure chefs know that the smaller
zucchini is the more tender or sweeter it is. Okay. But here's the thing that you got to know.
It's important. If it's a smaller zucchini, you can keep the end and cook the end up. It'll soften
enough and get tender enough. It's a larger zucchini. The end stays a little too tough.
So that's going to be tough in your stew. You want to get the ends off. Now this one,
you can keep the end on, right? But because the end is all brown and funky, I'm going to cut part
of that end off right there. That's brown and funky right there. I just cut part of it off,
but I'm going to actually cook that end. Now when this one right here, I'm not going to cook that
end. It's going to be too tough. It's on a larger zucchini. The larger zucchini ends don't break
down. They don't render. They don't render and that you don't want. So I'm going to take that
end right off. Okay. You don't want that one in the stew, but you can have half of that one,
the smaller one in the stew. So that's a cool tip I haven't shared with you guys.
So this is just cooking right away. We're going to put the zucchinis in, in about a moment.
hang on for this show because I got a lot of stuff to talk about. I got a lot of tips. I got
a lot of cool things. We're going to make the stew. I want you to see what the stew looks like
in the end. I'm going to have some and I'm going to show you the utensil that I personally use.
It's like it puts me in a meditative state when I'm eating with all the stress and all the trying
to get the book done and all that I'm doing. I use a certain utensil that puts me in a frame
of mind as I'm eating that's so nice. And I want you guys to be able to experience it too. I'll
just show you in a little bit. I hope you stay on. I might show you early too, before it's even done,
just so you can take a look. Sounds exciting, right?
Yeah. Ashley Kivett, good to see you. So glad you guys are here. Loving the Amazon Live food tips.
AW, I made the Brussels sprout and stuffed buttered up squash. Amazon customer. Amazing.
So let's cut this baby up right here.
Cut this puppy up.
There we are.
Now, I forgot to tell you, you want to look for little divots when it comes down to zucchinis.
Because the little divots are where people's fingernails went into the zucchini.
And I know I taught you guys that before, right?
I hope you're doing it, though.
It's kind of a reminder.
Are you doing it?
See how I did it here?
So I took that one out.
that was somebody's fingernail that scratched it in the supermarket and bacteria and germs get into
that divot because everybody has something underneath their fingernails and then they go
into the store and their fingernails aren't clean and then what happens is they end up just eating a
raw piece of zucchini while they're making a salad or they're making some zucchini noodles or
something and they end up getting the bacteria. So you want to look out for that. So what I'm
doing is I want these in some pretty good size pieces. I don't want these small because they're
going to break down too fast in the stew. So I'm cutting the zucchini up and it's a big one
right down the middle here. All right, there you go. And then I'm doing these nice pieces,
these nice kind of square half boon circular pieces you see what i'm doing i don't want them
too small i don't want them too big for the stew but i still because the reason why they're gonna
cook up and they're gonna cook up pretty quick they cook up faster than the sweet potatoes take
a look at the stew real quick i want to show you guys get a close-up there it is right there the
onions and the sweet potatoes there you go let's get it back on the burner the zucchinis are going
to cook up quicker than the sweet potato. You don't want the zucchini mush. So that's a really
good thing. Watching all the way from Africa. Whoa, incredible, Ezzie. Love the cooking show.
Honored you're here. Amazing. Amazing. Okay, let's cut up this small one right here.
So I'm just doing that in half. I'm not going to do quarters. I see there's a couple of little
divots I should have taken out right there. That's from the supermarket. Someone scratched
that up when they were there because they were going through them going well I don't like that
one but I like that one well I don't like I don't like that one but I like that one okay and so make
sure you cut the flower off at the ends too the little end caps which I didn't cut off in the
other one I forgot but that's why we're live that's where we're live so I want to show you
the butt on this right here here's a zucchini right here make sure you cut off that end the
end cap can get really hard. And then grandma's going to be eating with you at the table or your
uncle or somebody else or anybody, and they're going to be eating and someone's going to bite
that little end cap in their food. And someone's going to need an emergency dentist visit on a
weekend during the holidays. And that's really not going to be fun. Someone's crown is going to pop
out. Someone's going to lose a crown. So these are really good things to know about. I'm going to cut
this up right here. So I'm doing these nice sizes. I don't want them too small. I don't want them
dissolving inside the stew. I want to still have them there. Okay. And we're going to pop them in
now. I think the stew is coming along nicely. There we go. I'm going to get these in there.
I feel like the sweet potatoes are starting to render a little bit.
Beautiful colors, you guys.
What do you think?
Nice?
Right?
Let's get these in here.
How do you like that?
Look what I just found.
I got a chance to redeem myself.
I actually have a chance to redeem myself right there.
The part I forgot I just found.
There it is.
Taking that right off.
Incredible.
How do you like that? All right, let me get a lid on this.
I want to cook this down a little bit. I'm not going to add the spices yet. I'm not going to
add the tomato paste yet, but I might. Maybe I could. We'll see. Yeah, maybe I should. Let's do
that now. Here's the tomato paste right here. So if you guys want to take a look at this,
the link is in the store too, right beside you. That's the tomato paste that I use.
so that's the bio nature one so let me pop that lid always got to hear the pop you always got to
check to see if it was popped or you're gonna have some you know you're just gonna have a problem
you always want to know that pop it went pop right there you go that's the tomato paste now
i use it for a lot of things i make ketchup out of it i do all kinds of stuff with this tomato
paste, right? This is a staple in my home. And everybody's always like, what does AW do? What
is he up to? What is he doing? And this is one of the things I may catch up with it, with my steamed
potato fries, with my baked potato fries or hot sauces. I make hot sauces with it. I put cayenne
in there, right? So the thing is about this tomato paste that I really love is there's nothing in
here. There's nothing in here. No citric acid, no natural flavors, no guar gum, no fillers,
nothing scary, nothing hidden. And so that's why it's that incredible. No salt. There's no salt
thrown in this. Like the whole salt game where they stick salt in everything and they just mess
this up. There's no salt in there, right? So what I'm going to do is put a tablespoon of that in
here and make this really good. Two tablespoons. So let me get that going. There we go.
It's amazing. So good. So good. So that's the tomato paste right here. So let's put some
cumin in there and some coriander. All right. So we got some cumin.
Let's put that in there.
see what else we got a little bit of coriander don't over coriander stuff go with the directions
on this one don't over coriander you can coriander your food to death right turmeric
let's get some turmeric in there amazing look at that a little bit of turmeric in there so good
ridiculous yeah paprika it's got that edge to it it's not spicy hot but yet it's spicy you ever
notice that like paprika is really rich it's really spicy but yet it's not hot let's put some
paprika in there i added a little extra i can't help it i love the paprika right and let's do some
hot chili flakes right there popping a few in look at that so good all right let's get the
lid on this. Let's get it cooking down. Love it. Love it. So I want to show you guys a couple
little tips. First of all, did you guys see that in case you ever wanted to lock it down right
there? If you ever want to lock down that tomato paste, it's just, it hands down, it's the cleanest.
There's no salt in it. There's no citric acid in it. It's incredible. So check that out in the
store when you can. I use it for so many things. I've even gone without food because I was so busy.
I didn't pick up food and anything. And I literally took a jar, popped it out of the cupboard,
popped the top, had a tablespoon of it, and kept on going. That's what I did, just so you know.
You love smoked paprika? Hey, that's pretty cool. Totally cool. That's amazing. There's nothing
wrong with that at all. All right, let's go into some tips. We're making the stew. If you guys just
came on here. This is the Medical Medium Cooking Show live. Amazon live. I love it. Talking about
the different stuff I use. Let me show you the utensil I use when I eat. And I'll show, I'll
also show you how I eat it later. Okay. Let me show you that now real quick. And then I'll show
that later is what I'm gonna do. So these are the utensils I use right here for eating. Okay?
They're right here. So I want to show you and I'm gonna show you a little bit,
I'm gonna show you a little bit later too. So these are the ones. Here we go. So you can take
a close-up right here i want to give you a rundown why i use these i use them to kind of even know
i'm always doing the medical medium protocols right there's something really special when i use these
and and and you know if there's no metal right you'll notice there's no metal that's one of the
points right there so you'll notice up close i'll show you up close right here there's no metal
there's something that happens to me when I use these and I'm not using using the metal utensil
now I know people say well you don't use the metal utensils use the wood utensils yeah did you ever
do that because let me tell you the wood utensils are never fun they're never easy they always taste
kind of nasty they offset they offset the taste of the food they can splinter in your mouth
I get it the wood utensils are fun but really they're overrated I go with this right here
these ceramic utensils I have the stews with this this is how I do it here and I never showed
anybody and I can't feel bad that I didn't like I feel bad and now it's like you know this this
show has has basically propelled me to be like okay well what else do I do that nobody knows
and then they can see where to get it and and right here these are the ones and what I do is
I have the stew with it.
I have all kinds of soups with it,
but that's not all.
I eat my smoothies with it sometimes.
I have my frozen ice creams
that I make out of the juicer with this.
Like, this is what I use.
And I'll show you a little bit more later too.
These are incredible.
And the link is in the store,
but I just absolutely love these.
And that's how I do it.
So I got this cooking right here.
I want to show you a broccoli tip
if you guys are okay with that.
A little broccoli tip.
So I got some broccoli here.
And the reason why I'm showing you broccoli, it's not in this recipe.
But I'm showing you broccoli because you may not like zucchinis.
You may not be somebody that eats zucchinis.
Maybe you're somebody that doesn't have a zucchini nearby.
Maybe you have broccoli in the fridge and sweet potatoes.
And you want to do a broccoli version.
So this is an alternative version.
So then I wanted to show you some broccoli.
So first of all, what I do with broccoli is if I see something kind of funky in there like this,
and I'll show you right here, you guys.
If I see something funky like this right there, let's see if I can get it focused.
You'll see a little bit of brown right there.
So right here, a little bit of brown.
Sometimes broccoli florets, the florets start to actually go south,
but I don't want to toss my broccoli.
So what I do is I cut these pieces out right there because that's fermenting right there.
That's actually starting to ferment. So I'll show you another one. Okay. These actually look really
good. Here it is. Here's another one right here. This is a great tip for you guys. See how it's
getting yellow. It's still good. It's still good, but it's getting a little bit of, it's getting a
little older. And here is some dark color in here. You see that dark color that's fermenting.
That's a little rotten spot in your broccoli.
People don't know this.
They chop them up and they throw them up,
they throw them into the pan and they use them, right?
That's why we're live.
They throw them into their pan,
they throw them into their oven,
they throw them into their stews, their soups,
whatever they do.
But what happens is it's fermenting
and it's gonna offset the flavor of your stew.
You wanna cut that out.
So what I do is I take the paring knife.
This is why I like the paring knife.
I don't wanna cut everything.
I don't wanna take the big knife and cut everything.
I want to just take the paring knife as a tool and I'll show you. And I get the bad spot out.
I get that bad spot out. Look, check this out, right? And I cut it out. The pot's kind of in my
way. There we go. Right there. And that's what I do. And that's nice and clean in there. I got
the bad part out. This is a great way. You might buy broccoli in the store and not know it's
starting to go bad and you get all these little spots here, but you might not know that. And so
it's important to have this this understanding of it. It's really a great
it's really great. So this stew is actually almost done. I'm just mixing it
up a little bit. It's not gonna take much longer. I'm gonna pop a tomato in
because we're getting close. That's another ingredient that has to go in
here and the stew is almost done. So I have a tomato here. I'll give you a quick
tomato tip too. What I do is I take the paring knife and a lot of times I just take paring knife
and I take the tomato core out off the top because it's tough and I don't want someone
getting the core right there and then having not a good experience when they're eating my stew.
So if I have family or friends come over, I get the core out right there, just like you've seen.
So now I could use the whole tomato, no problem. So I'm going to cut this tomato up. This tomato
is going in the stew. I don't want it in super-sized pieces. I don't want it in too small pieces because
this thing is going to just really, I want to be able to see some tomato in the stew, but I don't
want it to turn into tomato soup, right? So that's what I'm doing. So I'm cutting this up right here.
These are going in. Okay. We're going to get these in and mix them in. I saved the tomato for last
because the tomato is going to cook the fastest out of everything, right? It's going to cook the
fastest out of everything is going to be that tomato. All right. I want to show you guys this.
Let's get a close up on the pot. Ready? There's the soup coming out. Absolutely delicious.
Can't wait. I'm going to cook that down just a little longer, but that's almost done.
And I'm going to take a fork. I'm going to take a fork and I'm going to poke it into
sweet potato to make sure that sweet potato is coming along nice. And it certainly is.
We are almost done. Let's keep that cooking. All right.
Now I want to show you, you guys, you guys know how I do it with my towels. I dampen them,
right? So I dampen them. Clean your hands real nice. A dry towel is not going to do it. I just
made some lemon balm tea for my son to help him focus on the essay as he has to write that that's
incredible where's my lemon balm tea i just want to say thank you for reminding me i forgot and i
actually need some right now this is helping me focus the lemon balm tea is keeping me level
if you guys just came on here i'm using that one right there traditional medicinals and you won't
find natural flavors of citric acid in there or guar gum or something else crazy.
Straight lemon balm. So good. All right. That's calming me right now.
That's taking away the nervous jitters for being in front of a live crowd. Just kidding. I'm not
nervous around you guys. You guys are like family. You guys are like family. So I want to show you
about the broccoli real quick too. I showed you that part. Let's give you another tip on broccoli.
real quick here. If you're going to use broccoli in the stew, I didn't use broccoli in the stew,
right? I always cut off the end a little bit to get that freshness out and just get rid of that
part there that's starting to go bad. And what I do is I peel back a little bit when it's this
high up on the stem. See what I'm doing here? I'm peeling back a little bit because that's
really tough. So I'm peeling back some of this when it's down here and you can use the rest
of that meat inside. I call it that meat inside, right? That flesh inside, right? Look, you can use
that vegetation inside. Look, I peeled it back with the paring knife. That is gold right there.
It's going to be tender. It's going to be yummy. That's what you throw in the stew. You throw that,
you throw this in the whole thing in the stew, but you do it this way. And I want to show you
one more tip. Cut it always this way. Always cut these so they're not shredding on you.
Don't let these shred. Cut them this way when you're doing broccoli. Okay? This is a great
tip right here. Don't let these shred. Here's what happens when you let them shred. You ready?
Get ready for this. I'll show you guys right now. Here. Do you see what happened? Now you're going
a half stew with broccoli you can't even see. Look at that. It's just going to be like, it's going to
turn into basically a blended stew. Look at the shred. Look at that. I like making sure you keep
these intact and then you can pare them down even more. Look, there's a piece, there's a piece,
there's a piece, and you can pare them down and it's not shredded. That's a great tip right there
on its own. All right we are done. The stew looks good. Now let's go in a bowl.
Let's get this ready. So what I do is take this off the burner first. I don't
want to cook it any more than it's already cooking. Okay. And I'm going to remove some
of this broccoli to the side here. Such great stuff. And it's not that I don't like broccoli.
It's just that I chose the zucchini because that's the recipe and it tastes so good with
zucchini. It's incredible. Zucchini can be so juicy and yummy too. Just so juicy and
yummy. All right. Just doing a little board cleaning you guys. How are you guys doing?
How many of you guys eat broccoli? Great broccoli tip. You really liked it. Alliwell, wheel. Thank you.
Glad you're here. All right. So what I'm doing is I have the bowl right here.
And I'm going to get the stew into the bowl.
so i'm going to get the bowl up to you guys see if you can see that how does that look
now you'll see the zucchinis are still intact the sweet potatoes are still intact
right the onions are broken down real nice but you see the sweet potato pieces
look at that you don't want the sweet potatoes turning into straight mush you want them intact
and a lot of these are really nicely intact.
And that's what makes it incredible.
If you don't cook this right,
it'll still taste amazing,
but you might have yourself more of a soup
instead of a rich, hearty stew.
So keep that in mind when you're making this
because it's easy to leave it on the stove
and cook it down to nothing.
It's really easy to do that.
You see these nice,
look at that nice little piece right there.
Is that nice, beautiful piece of sweet potato?
Now these sweet potatoes cook down really quick this time.
Quicker than I did when I made this last week for myself to have, right?
They can cook down really quick sometimes.
You'll notice all the liquid is pretty much gone.
All that water I put in is almost completely gone.
So that's what's incredible there.
So I love this dish very much because there's nothing in there to like stress out the pancreas.
There's nothing in there to stress out the liver and pancreas, right?
Stress it out, right?
There's nothing in there.
It's not like a bunch of lard in there and a bunch of, you know, pork fat in there.
It's a stew without pork fat.
It's a stew without oil.
Think about that.
It's a stew without grease and oil and pork fat and lard.
And it's a stew without any of that.
But yet it's rich, flavorful and dense.
So I want to top it off real quick.
A little bit of fresh cilantro.
So let's do that.
Let me move this aside just for a second here.
And let's get a little bit of cilantro over here.
Now I told you guys, right?
many times. It looks delicious, doesn't it? What do you guys think? Right? I'm so thankful for you
and S.O.C. I'm honored you're here. I got some cilantro here. So I'm going to kind of leave the
pieces kind of big. I don't want to mince it. So I'm just going to leave it kind of big like that,
the pieces. There we go. Now listen, you can go crazy with cilantro. You can do a lot with it.
You can just go nuts with it, all right?
You don't have to just use a little bit on here like this.
I like to use a little bit on this dish, and I'll show you what it looks like here.
Here we go, right?
But what you can do, and this is what I do.
When I have a serving of this, I save that cilantro I just chopped up.
Not only save it, but I even chop more.
And so every time I have a serving in a bowl, I put a little bit more cilantro on top.
Every time I have a serving or a bowl, I put a little bit more.
That's a way to get cilantro in you.
Let me start making a salad here, you guys.
I'm going to move this over for a moment.
Right?
And I'll show you.
Look how beautiful this looks here.
This is the utensil I use right here, and I'll show you guys a little later.
But here's the utensil I use with this.
I don't use a spoon when I'm eating these things.
I like to keep the metal away whenever I can.
All that steel away whenever I can.
You know, I'll use it here and there. But these I use a lot. This is what I do when I'm eating.
So I'm just putting a couple in here for now so you can take a look right there.
It's incredible. There you go. Do a little circular right here.
I'm going to put this aside. Let's make a salad.
The salad of the old days, iceberg lettuce and a piece of tomato that's not ripe.
the diner salad of yesteryear. I'm not going to make that one. I'm not going to make the
diner salad of yesteryear. When's the last time you guys had a salad? I want to know.
That's what I want to know. You guys, when's the last time you guys ate a salad?
Just curious because I know the holidays are here and you might not have had a salad.
no one's judging. No one's shaming you. No one's picking on you. I swear to God.
No one's picking. No one's judging. I promise that. Earlier today, you had a salad. What?
Piper. What? Yesterday, you had a salad, Amazon customer? Salad? May,
Cold White Spring. May, you had a salad. No, you're just doing a laugh out loud.
it. Yep. Let's make a salad right now. Let's do that. So I'm going to grab a bowl for the salad
and here it is. You guys can check this out. I got these bowls linked in the store too.
Let's do this right here. What can I do? What's going to be in my salad? Now, first of all,
with a salad, it depends on what kind of salad you want to make, right? I'm going to use this
green leaf lettuce right here. See this beautiful green leaf lettuce? I'm going to use this green
leaf lettuce as part of the salad, but I'm not going to chop it. I'm not going to shred it to
death. Okay. I'm not going to shred it to death. So let me work on that now.
I'm going to cut it in pieces that are still pretty big. See, when it comes down to these,
you can cut them smaller, right? But that's what I just did. You see this? These are the
sizes. So when you get that fork in there, that's the size I'm looking for, right? I don't like the
leaves shred it to nothing, but yet I do like them cut back a little bit, but that's just me.
You can make a salad in any way you want to make it. So I have all this beautiful green leaf lettuce
right here. Okay. And I'm going to cut these pieces here. Look at this, right? I'm not shredding it.
shredding it is basically going, that's shredding it, right?
Okay, I'm not doing that with this.
Let me just pop this in the bowl over here.
I'm going to do a little bit more green leaf lettuce.
The crunchier it is inside.
The crunchier it is inside, right?
Now there's sometimes, look you guys, you can do all kinds of things.
You can blend your lettuce.
You can do a lot of things with your lettuce.
I like to make a salad that has this presentation.
It represents.
The salad represents when you have company come over and you've got family coming over.
You've got anybody coming over.
The salad, like, it jams, you know?
That's the way I like to have it.
Iceberg, tomato, and some shredded cheese with fat-free ranch to be healthy.
laugh out loud decades ago is how I made salad. And guess what? I think I probably shouldn't talk
about this here, but the health community made the same salad, including many of the people in
the health community now that are supposed to be extremely seasoned, as far as like the experts out
there, made salads like that too. And I used to make fun of that, meaning the health professionals
making salads like that.
So that used to be pretty darn funny.
So then medical medium information,
like in all the books,
talks about the leafy greens
and how many decades I've always told people
to have the leafy greens.
The iceberg lettuce salad
was never something I really was happy about.
But guess what?
There were times in my life
I couldn't find a leafy green.
You better believe I'd eat iceberg.
I'd eat a whole bowl of iceberg if I had to.
I'd stick some carrots on there too if I had to.
Whatever.
I mean, because guess what?
If you can't find anything in the moment,
yeah, you might be eating an iceberg lettuce salad.
That's all right.
This is a green leafy salad, right?
Now, I just want to let you guys know,
and this is important.
This is a leafy green, right?
But not really a leafy green.
This is lettuce category.
Lettuce category, in my opinion, doesn't really hit the leafy green mark.
So we're going to make the salad a leafy green salad.
So we started out with, I just want to give you a close up.
So I got that in there.
Now let's get the greens on there.
Let's get the greens in the occasion.
So I'm going to grab some cilantro.
And I'm going to put a decent amount on here.
I want a leafy green salad.
That's the difference.
Now with cilantro, you can chop it up a lot smaller. You got these stems here. You can use
the stems, but the stems you might want to chop up even a little bit more, but I'm going to give
this a little bit more of a chop, right? So I'm going to chop up some cilantro here.
In my house, we didn't even have an iceberg. Never saw a salad there. May,
May, I believe you.
I do, I do.
I believe you.
I'm chopping up this cilantro like that in this salad.
So I got the nice big pieces here.
But what I'm doing is putting on that cilantro like that in this salad.
This is the kind of leafy green salad I like.
A lot of times I'll put even more.
Let's go with some parsley now.
Let's go with a little parsley.
Now, what's really funny is
every time I talk about parsley
I've seen a lot of people go
parsley, can you handle parsley
can you handle parsley
I just love it
I'm going to put a little bit of parsley on here
you don't have to put a lot
but look at that
Now, with parsley I like to chop it up pretty good, you guys
I like to chop it up pretty good
How much greens
Kitty says
and how much greens do you eat daily?
I eat a lot of greens. Okay. Okay. Make sure you hit my follow button, you guys, so you can find
out when my next live event is right here on Amazon. So I'm getting some parsley on here too.
Look at this. Look at that. Parsley. Let's do some cucumber. Let's cover a couple of cucumber tips.
All right. Here we go. But I'm going to clean off the board a little bit just to get it to look a little bit easier to work on here. Let me do that. Let's clean this off a little bit, you guys. Let's do that. I'm going to use my really good towel right here. I love this towel.
it's grippy when it hits the board it takes things off the board is what it does that's
what i love about this towel
you'll see the link right there it's the one i always use it's so strange you know
love using parsley and cilantro as leafy greens as you taught us honored truly honored honestly
if it wasn't for you applying it, what good would I be if it wasn't for you applying it?
Like, what good would I possibly be? What good would I possibly do if you weren't applying it?
If you weren't, you know, if you weren't bringing it into your life. Cucumber tip, you guys ready?
Do a little cucumber tip. Here we are. You go to the store, you want to buy a cucumber,
right? That's what you want. And what you'll see is you come home and there's an end there that's
soft. It's not rotten, but it's soft. It's about to go rotten. Cucumbers always go rotten on that
end first, right? Not where the stem is. It goes rotten where the flower was. That's where cucumbers
go rotten. I always cut the soft spot off. Always do. It's important. In my opinion, it's important
just to see, you know, this is a great cucumber tip. So I cut that off right up to here. So let's
take a look. Got my paring knife, right? I get the spongy spot off. And of course you can eat that,
but in a couple more days, that's going to go south and you're going to have a fermented flavor
in your salad. Someone's going to eat the salad and they're going to get that piece.
and when they get that piece, it's going to taste like someone's body odor or taste like
a toilet or taste like something. It's going to taste like something not good, like the bottom
of your sink drain. It's just not going to taste good. It's going to be fermented. So I cut that
off. So that's something you know. Now, the stems, I don't care about these. They're usually pretty
soft. You don't have to cut these. They're usually pretty soft, you know, but I cut that one right
there. But anyway, so that's a cucumber tip all on its own, right? So what I'm doing is I'm cutting
this for the salad. Now I like half moons. I like half moon slices in my dish. I don't like them
too thick though. I like them thin enough so someone's not struggling to have it. Okay. And
you can do them that size and you can even go this size. So I'm going to give you two different sizes
right here. Okay. Here's a size you can go to. There we go. Right. That's a size you can do in
a salad as well. You could get by on that. The thing is, if you mince your salad to such small
pieces, it's, it's not as fun. You know, you want to be able to have your company and your guests
and your family members and your friends, you want them to be able to move a cucumber piece aside if
they don't want it because everybody's got their own picky thing. How many of you guys,
that's a question I want to ask you. How many of you guys have, how many of you guys have a picky
family member? How many of you guys have a picky friend, a picky family member, right?
Maybe a picky loved one. Do you have a picky loved one, right? You love this tip? Trisha,
Awesome. You used to be picky, Amazon customer? Piper says, absolutely. So it sounds like Piper's
got some picky people going on there, right? Elaine says, I do. Amazing. You do the little
half moons too, Loreno? Incredible. That's good to know. You do the half moons as well.
So how many have you got? Super picky? Whoa. Super picky. So I'm getting these in here. Okay.
There we go. I'm going to move some of these sides. Let's get into some tomato right here now.
Okay, let's move this all over. We'll get into some tomato now. I'm going to do a little. I love these towels. I say it because they're grippy. I got other towels. I don't use them anymore because it doesn't take anything off the board. That's what I've noticed.
Let's take a look at the tomato now. Any tips for tomatoes? We talked about that one with the core. We got that tip, right? All right. Here's a tip right here. You're buying tomatoes and what happened was a tomato, okay, a tomato got jammed on top of a pointy stem on another tomato and then you got holes.
See the hole right there?
See the little hole?
And I'll point it out.
That's a hole right there.
It's hard to see.
Maybe it can change the light on you.
There it is.
Perfect.
See that?
I cut that out.
Totally cut that out.
I don't like that there because anything could have got jammed in that tomato.
And I'm eating a raw tomato.
So I cut that piece off.
Can you see, guys?
Right?
Now, if I was cooking that tomato, I'm not as worried, of course.
But I cut that off.
So let's get this tomato going. So that's one little tip on the tomatoes, another little piece
right there. And I cut that piece off too, just now. I'm cutting that off just now, right?
Great tip for tomatoes. I'm going to take the core out with my paring knife. Okay. I feel like I have
control over this paring knife, this technique. I've done it for a lot of years. I could get the
core out without having to butcher the tomato. Look at that. That's the core. And it made a
noise too. See that? That's like pulling a tooth. That's like a rotten root. It's not rotten,
but that's like a root, somebody's tooth being yanked out of their mouth. Maybe we don't want
to talk about that here on this show, right? Yep. So here we are. All right. So let's cut this
tomato. Piper, you're Dr. Fawn, huh? Sounds like the whistle has been blown. Dr. Fawn, MD. That's
who Piper is. All right. So what I'm doing is cutting these tomato half moons like this.
You can have them thick. You can have them thin in a salad. You can choose which way you want to go,
okay? I like half moons like this in a salad, but I'm going to go with quarter moons for this salad
It's not a really big bowl.
It's a medium sized bowl.
Oh wait, I made a mistake.
It's not.
And that's how bloopers work when you're live.
All right.
I'm doing quarters, okay, you guys?
Oh, that's funny.
All right, you guys, let's get this in.
Now, when you're picking tomatoes, right? Look out for ones that are cracked like this.
Look out for tomatoes that are cracked. Yeah. There we go. That's a cracked tomato. Okay. Okay.
Now we're on. We're just having so much fun here, you guys. This is really a great show.
You don't want the one with the cracks where they've been split open. There it is. See the
light. There he is. Right there. You don't want those really. And I wash my tomatoes with warm
or hot water. I wash them with warm or hot water. Really get the germs out. And this is what I use.
Everybody's been asking me for years. I can honestly say for years, what do you use to wash
your stuff? What do you use to wash your stuff? Right? I use a couple of tiny drops of this.
in a bowl of water, or I'll take a couple of tiny drops of this, and I'll wash each tomato from the
store in some warm water, and then rinse it off really good, because I want to get wax off.
Someone might be saying, that's a little too strong. That's a little too strong. Let me tell
you, you want it strong enough to get unwanted wax, MSG, all kinds of strange things that are
on organic and conventional fruits and vegetables. That's why I use that one. The link is in the
store right there. Okay. Putting a couple more of these on here. This is a salad that's coming
together. All right. There we go. Okay. I'm going to clean off my board a little bit again, you guys.
Now you can put virtually anything in a leafy green salad, but that's a beautiful leafy green
salad with a cucumber, with a tomato. It's a simple salad. It's simple. Okay. And I'm going to
now juice an orange for the top. So let's take a look at some oranges. You guys see this?
Now, what I didn't put in there was a piece of kale. I'm going to finely chop up one piece of
kale. This is the dinosaur kale. I'll show you guys. So I want to show you how it works with
kale, which is incredible. If you grow this in your garden, right, you'll have all this
elevated biotic is what I call all this bacteria. These are the microorganisms that live inside of
these kale leaves in your garden right here that really help life get better. They're in this and
that's what's incredible there, right? When it's garden kale. So that's, you might want to grow
some dinosaur kale someday in a pot. Maybe in a pot. I'm shredding this one. This is going on the
leafy green salad. I'm just chopping up one leaf right here and I'm shredding this. There we go.
Giving it a little shred. All right. Let's pop that on there too. Nice.
There we go. Incredible. I was afraid to use the dish soap before, but I trust you. So I did it.
My husband says our produce has never been so clean. Incredible. Let's get an orange. I'm going
to give a juice of like one orange on top of the salad. Now I'll give you some tips on oranges right
now. Okay. I saved a couple of oranges that are getting weird. Okay. So let's get you,
let's get you seen in a couple of minutes here. The disintergent link is incorrect. The link is
for dish washer gel, not dish detergent. So let me see here. This is the seventh generation.
This is the one for dishes, right? So just double checking. So we'll get that squared away.
No fragrances. This is the one. Okay. It's linked on the medical medium store page too. So if you
want to know it's linked on the medical medium store page so let me show you oranges first of
all i'm going to cut it orange i'm going to get it on top of the salad let's squeeze that on i do it
by hand is what i do so i do it by hand so i'm going to squeeze a little bit on there now see
if we can get a close-up to in a minute so i'm going to squeeze a little bit there we go
I'm squeezing the orange
and not using
any other way
I love doing it by hand like that
look at that right on top of there
the orange gives it a sweet
but yet still rich flavor
right
you can put a little honey on the salad
and I'm going to do that too
I'm going to put a little honey on the salad
that's what I'm going to do
you guys
how many of you use honey on salads
that's what I want to know
you can take your salad to a direction you never thought. That's the honey I use right there,
right? It's linked in the store. So I'm going to put a little bit of honey right on the salad.
Look at that. We'll do a little close up on that too. Here we go. Let's get a little bit on there.
can you guys see that
now I'm not using a lot
but I'm doing a drizzle
so it's not crazy
amounts I don't want the salad
to be all honey there we go
but I want enough honey
in there so that it really comes together
and I'm going to squeeze a little bit more
of this orange on top can you see that
okay
incredible
now I'm really getting excited
really am
so i want to show you some orange tips in just a second and then we're good i think we're coming
together with everything and i just want to get the stew out here and everything there we go
incredible with oranges you don't want those spots that start to get soft and indented like
that when you're picking oranges you want them hard you want them firm you want them without
too much going on. Keep that in mind because you're going to have oranges that are going to go bad
pretty quick. You see these little holes in here? They're going to go bad pretty quick.
And then they're going to have a really kind of strange fermented flavor. It's a little orange
tip. So many tips. Tips coming out of my ears. Indeed. All right.
We got the beautiful salad, the leafy green salad we made. Gorgeous. Look at that, you guys.
we got the stew.
The sweet potato stew.
I am totally stoked.
I'll put them right up against the camera too this way.
What do you guys think?
Incredible.
Really incredible.
I'm going to take a bite.
So,
these are the utensils I was showing you guys.
This is what I do.
So, this is
I use the ceramic utensils. It's an experience. It throws me into a food meditation. I'm always
looking for a food meditation with any little way I can when I'm eating, right? Helps the digestion.
We know that. Okay. And this spoon is like that. So when I have it that way, my God,
it's just incredible. I'm going to grab a zucchini. I love when these zucchinis go on here. I'll show
your close-up right here. I got some zucchinis going on there. Amazing. Amazing. Like amazing.
The flavors are unreal. They pop, they crack, they fizzle, they do all kinds of stuff. They explode.
And guess what? There's no salt in there. It's savory. It's sweet. If you're somebody that wants
a little bit of salt, you can do the optional and put a little bit of, you know, a sea salt,
a high quality salt if you want, or rock salt. You can do that. But if you don't want salt,
you don't have to have it. This is absolutely incredible. Incredible. You guys, this has been
quite an experience. We are in the Medical Medium Live cooking show.
You guys are incredible. Seaweed Hero, good to see you. Echoda, good to see you.
and I am going to go next,
just in a few minutes after this,
maybe 15 minutes,
I'm heading off to do YouTube,
right?
Facebook,
not Instagram,
that's going to be later,
so I'm going to go on
and do a set of lives.
I'll see you guys.
This has been incredible.
Love you dearly, truly.
Can't wait for the next one.
Keep a lookout.
Make sure you follow me
so you can keep a lookout.
