You know, pizzas. That's what I'm making. I love it when it's live. Nothing better. Maybe I'll mess up. Maybe I'll cut my finger. Maybe something will happen. It's incredible. We're on Amazon live making the mini pizzas. I got the steamed potatoes. I want to give everybody a rundown on what's happening here. I see questions rolling in right now. That's cool. That's cool. So incredible. Let's go. Let's do this. So I'll give you guys a rundown of what I have right here. Right. I got some potatoes are already
steamed right i'm gonna peel the skins off of those we're gonna make the dough is what we're
gonna do it's the medical medium cooking show you guys if you just came on i got some cherry
tomatoes which are really these are incredible right here cherry tomatoes got the mushrooms
right incredible there don't get that mixed up with shrooms these are edible mushrooms right here
really good ones for you little baby portabellas i got the basil right here fresh basil which is
great got the onions it's a white onion i got the red onions right there so really pumped up about
that and i got some zucchinis here too just just showing you guys what i have for the recipe maybe
you guys have some of this red bell peppers which i don't think i might even use i'm not sure i got
some garlic here too as well so that's fun and arugula which is incredible arugula is such
a wonderful herb. You got to remember that when you're eating arugula, like an abundant amount
of it, just so you know, when you're doing that, you're actually eating an herb. You're eating an
herb. So it's like a leafy green herbs. That's really incredible. If you guys just came on here,
if you don't know who I am, number one New York Times bestselling author,
bestselling author in health books going on over six and a half years now. So the
Medical Medium book series is the most popular book series in health that is happening for six and a half years now.
Still the most popular series.
Originator of the global celery juice movement.
If you guys see people drinking celery juice out there and you're seeing them chugging down the celery juice, right?
Medical Medium tool, the celery juice.
Cleanse the heel.
Making a recipe out of this book.
So I'm excited about this.
You guys, I'm pumped up about this.
This is crazy.
This is so crazy.
It's different than the other platforms, which I really love. I love this. I see people saying hi. They're coming on. Incredible. You can't believe it. You must have got the timing wrong again. No, you're here. Nancy, you're here. Fantastic. So glad you guys. I'm making some food today. You're in the medical medium kitchen. This is the medical medium cooking show. This is where we're doing it. It's on Amazon live. That's the deal. It's your favorite too. Incredible. Incredible.
You're having arugula now? Amazing. Whoa, you guys are incredible. Proud of all of you guys.
So let's do this. Let's start working on it. Why not? We're live. We're live, live, live, live, live.
All right. So I'm going to start peeling these potatoes back a little bit
is what I'm going to do. And what I'm doing is these are already steamed. Just so you know,
I'm going to be throwing out all kinds of tips. This is about cooking. This is about cool things.
You guys, there's links of stuff that I use in my kitchen.
Everybody's always asking me, what do you do?
Medical media, what do you do?
Medical media, what do you got going on?
What do you eat?
What do you do?
The whole bit, right?
So I'm making a recipe right out of here to begin with, right?
So this is the mini potato pizza right here.
So this is a really fun one.
Really healthy.
Easy on the digestion.
Easy on the digestion.
which is really cool. Health Look Liz is here. I just saw you come up with a comment.
You've been wanting to make some of the pizzas? Incredible. So that's what we're going to be
making you guys. This is really cool right now. I'm actually really excited about this.
Medical Medium Cooking Show. Right out of Cleanse the Heal. How many of you guys have this book?
So it's a world famous book right now. So I'm reading comments. We're doing this.
So let's go. Let's see. I'm peeling back some of the skins on the potato. These are steamed,
so keep that in mind. These are steamed potatoes. I'm peeling back some of the skins right here,
right? That's what I'm doing. Because you can keep the skins on if you want, but you'll have
more of a brown dough when you're making these pizzas. The crust is going to be potato. Fancy
that the crust is going to be potato which is really cool right so again some of these skins
off right here which is great easy technique after you steam them let them cool down a little bit
right and then what you do is you take your fork and you just scratch along i mean how cool is that
you just scratch along and that's what you have so and you don't have to take every little bit off
You just want an aesthetic. You just want that. You don't want it to just be the color, you know, of the russet potato.
You want to have more of that dough color, right? Because you're looking for that dough color because basically we're making a crust.
If you guys are gluten sensitive, this is incredible. Think about this, right?
This is a gluten free crust. We're making pizza with gluten free crust and we're not using corn.
check that out right so many people are sensitive to corn and have no idea you know they have all
kinds of stuff going on they're sensitive to corn right it's hard on their system a lot of people
they uh they don't know this and they don't know what's happening right and this is what's really
cool about this is this is a gluten-free crust corn-free think about that one corn-free how cool
so i got some different cameras set up too you guys might be able to get a close-up right now
of me peeling back some potatoes which is really cool check that out right move this over too
you guys can check out my technique it's really simple it's really easy
so I'm just kind of scraping these down a little bit and I thought about it I said you know maybe
I should do this before I was like no I wanted to show you guys how I did it because I was thinking
maybe I should do this technique earlier and I'm like no no no way if you guys are just coming on
making mini potato pizzas but and we're going to talk about different things different tips about
you know cooking in here fun stuff right so it's it's going to be fun so peeling some of these back
right now this is a new show this is a new show for medical medium all right if you guys want to
look at all the different health stuff that medical medium's about if you want to look into
all that you can check it out on all the other platforms the medical medium platforms that's
where i go into depth with details about chronic illness and details about health issues and all
that. But here, we're just, we're having some fun. That's what we're doing. And all the things that
I use, right? They're things that are on, they're linked. You can see it too. They're linked on
Amazon because everybody's always like, hey, what are you, what do you do? Like what things are you
doing? You know, the whole bit. You can cook for me any day. I saw that. You love, you love the
closeup that worked for you. Great. I was hoping it would, you know, would look good. You'd be able
see what's going on. Yeah, I don't have that close up going on the other platform, so it's actually
really cool. So I'm peeling back some of these. If you guys just came on here, I'm peeling back some
of these potatoes right now. That's what I'm doing. It's just, it's kind of, it's, it looks a little
sloppy, but that's the way it's supposed to be. You're not supposed to get them perfectly.
I want the dough to have a certain color to it, right? Because that's what it's about. You're
making a gluten-free pizza crust. So here's some halves. If you steam potatoes, you can cut the
potato in half. A lot of people steam potatoes, and guess what? The potato's not cooked all the
way in the center. They steam their potatoes, and they're not cooked all the way in the center.
They think they were cooked. They put the fork in, right? But they weren't cooked all the way
through. And then somebody will eat an uncooked potato and be like, I tried potatoes. They don't
work for me. I tried a potato. It doesn't work for me. It doesn't work for me. Bothered my stomach.
Well, it's like, dude, you didn't cook it. You didn't cook it. Great. You're making, you're
making this because I always mess up the crust. Really? So you actually make this, but you mess
up the crust. I don't think you mess it up. I don't think you're messing it up. I don't.
I don't think you're messing it up.
It always comes out too soft, really.
You know what's funny?
Let's see how it comes out today.
What if it comes out not perfect today?
We're live right now.
And a lot of times I'll just slap stuff together
and it'll be like, whoa, it's a little different today.
It's not perfect.
So let's see.
There's a good chance you make it better than me.
How about that? If I was over your house and I was trying your mini pizzas,
there's a good chance I'd be like, Hey, you know, this actually,
this actually is better than the one I made. So I don't know.
I wouldn't be tough on yourself. That's for sure. Right?
So I'm just peeling these back right here,
trying to make some room in the bowls kind of probably in the way for you guys.
But here we go. Now it should be good right there.
So I got a lot of potatoes right here. It looks good.
Just going to rinse off my hand for a second here.
If anybody just came on here, I'm the number one New York Times bestselling author of the Medical Medium book series.
This book's on Amazon right now.
It's 51% off.
It's a legendary book because of how many people have this book around the world.
So it's one of the bestselling books in health around the world since it was released.
Medical Medium Book Series is an incredible book series, right?
You'll see a little gold emblem on here that health authors don't have, which is really important to know.
It says millions of copies sold in the Medical Medium Book Series.
Health authors sell 10,000 copies or they'll sell 20,000 copies, right?
But they don't sell millions and millions around the world without PR and without marketing, without a publicist, without anything.
It's because people said, oh my God, that was an incredible book.
This is what it's done for me.
And then they tell somebody else, oh my God, this is what it's done for me.
And they tell somebody else and they tell somebody else.
And that's why this book is what it is, which is really incredible.
So it's 51% off Amazon, right?
Amazon.com.
You see the link below.
Making a recipe out of this.
This is really cool.
The Medical Medium Cooking Show starts today.
Starts today.
You guys, you know what's funny about when you start a new episode on a new show, a new platform?
Did you ever watch all the different shows, right?
On television over the years or whatever?
That book broke me free from Mattress Island.
If you guys don't know what Mattress Island is, let's just talk about it for a little bit.
Mattress Island is a place where you're sick, you're suffering, you're struggling.
and you spend more time in bed than you do living your life out of bed.
And that's what's really hard about Mattress Island.
It's really difficult.
And so that book, thank you for letting people know that this book freed you from Mattress Island.
I can't even tell you what that means to me,
knowing that I did something that got you out of that.
It's incredible. It's incredible.
It makes me so happy.
It makes me so happy. I can't even tell you. So what do we have here? We got the potatoes. I'm
going to start mashing these up. So basically what I'm doing is I'm mashing the dough, right?
So this is the one I use right here. There's a link below if you guys want. You guys might all
have a masher. You guys might already have one that you like and everything. That's the one that
I like right there. So you can check that out. What happens is when I'm doing lives, right?
you guys, when I'm doing lives, I don't talk about like these little things like the masher.
When do I talk about that? And then, but everybody's like, Hey, what are you using?
And I never answer, you know, I'm not like, Hey, I'm using this masher and stuff. So that's,
what's cool about this like new gig right here. It's really, it's really cool in a sense where,
Hey, you know, let's talk about the, you know, these little special things that actually they
matter. I mean, this masher matters to me because I use it every day. So it's practically every day.
So, but you might be somebody that's like, Oh, I don't need a masher. I'll just use a fork or
something. You could do that. That works. I mean, look, whatever makes you happy, really, right?
Whatever makes you happy. That's how I look at it. Taking some of these skins out that I see.
So if you guys are wondering, what I'm doing is I'm making dough, but you don't see like wheat
flour. You don't see me playing with wheat flour. You don't see me cracking an egg,
cracking an egg into the flour. You know what I mean? You don't see that cracking an egg into
the flour, right? You don't see that. This is a gluten-free crust we're making right here.
So I'm doing this mashing. I got the recipe calls for a couple of pounds of potatoes,
but I'm talking about like, I probably got five pounds of potatoes in here. Maybe I got like five
pounds of potatoes in here. I don't like doing everything exact sometimes. I'm not going to sit
there and weigh the potatoes and be like, all right, all right. It looks about, you know,
that's about, you know, two pounds. Instead, I'm like, just potatoes, just throw them in here,
throw them in here. But I mean, if you do less than two pounds, you'll end up with
only like a couple of mini pizzas or a few mini pizzas. So you want to do a little bit more.
So I got some comments there.
Can we get the recipe?
Someone's asking, can we get the recipe?
Cleanse the Heal.
That's the recipe right there.
Just get Cleanse the Heal.
That's all.
It's 51% off on Amazon right now, this book, which is incredible.
$16.99.
There's 75 recipes in there.
I just want to forewarn you about it.
So you'll be in your kitchen doing stuff, right?
Ashley said this is really helpful.
This is everything I used to wish for. Always love learning what you do and what you use.
Thank you. Thank you so much. You're a legend. I'm honored. I'm honored. The book, the book's a legend.
The book. Me, I'm just AW. I want to make sure I can get your life as good as I can in any way
possible, help out in any way possible, change some lives, save some lives wherever we can,
SOC and I can, right? The whole bit. So this dough is getting sticky. What I love about this potato,
this potato dough, is it really gets really nice and sticky. It does. I hope I'm going to be able
to actually make these patties without it sticking so much, but you can always moisten your hands a
little bit too. And I have a feeling I might have to do that to make these. Yeah. Let's improvise.
Let's do that. Okay. So we got a really good mash here
and I took most of the skins off. So we'll have that dough color, right?
There we go.
I think we got something here, you guys.
I think we got something here.
That's what I'm thinking.
If you guys just came on here,
I'm a number one New York Times bestselling author
of a book series, right?
So I'm going to put this over.
Chronic illness expert.
That's what people know me as, right?
But today on this show, it's the Medical Meeting Cooking Show.
Well, that's where we are.
That's what we're talking about.
All right, this dough looks good.
This stuff is sticky.
You know what my favorite part about this dough is?
I'm not putting yeast in here.
Yeast.
Yeast is not a good thing.
Not a good thing.
Right?
So look, you can do two pounds of potatoes.
I'm doing probably more.
It's probably more than two pounds and I'm gonna make these little patties. I'm gonna get a little water in this bowl
Just a touch
Just in case I needed moist in my hands
I'm gonna add some spices to
Let me do that little garlic powder in here
right and
There you go a little garlic powder I
Get my
herbs from Amazon
A little garlic powder right there, a little onion powder.
Here's what's really cool.
If you like more onion powder, put more onion powder in.
You know, if you like more, put it in.
When people do recipes, I always tell them, you love your herbs and spices, put in more.
Just put in more.
If you love it, put more.
Look, I love garlic powder.
I'm going to put some more in.
Maybe even a little bit more.
You know why? This is a really big dough.
This is a really big dough.
You just got finished.
An Amazon customer says,
I just finished day nine of the Advance 369 Cleanse.
I feel amazing.
Oh my God.
So much.
Whoa.
So much clarity in my mind.
Energy is high.
I slept the best.
Whoa.
Amazing.
That's the 369 right here in Cleanse the Heal.
The 369, you guys.
That's what that is.
So anybody coming on?
Do you have the book?
Do you have the book?
I just want to give you a forewarning.
A forewarning, a disclaimer about this book.
I just want to give you a little disclaimer, if that's okay.
If you're new and you pick up this book and you read it,
your mind will be blown.
just forewarning you that's all your mind will just like blow i'm letting you know okay so
cleanse and heal healing plans for sufferers of anxiety depression acne eczema lyme uh you know
brain fog weight issues migraines bloating the whole bit autoimmune right eczema psoriasis that's
what's the title of the book right there just reading that and if you're somebody that in health
where you think you're seasoned, right?
Because you could be.
Somebody in health you think you're seasoned
and you know everything there is out there
in alternative medicine.
When you read this, I'm giving you a forewarning.
Get ready because you may not be as seasoned
as you thought you were.
Because when you read this,
your mind's just gonna get blown
and you're gonna be like,
why isn't that information anywhere else out there?
And you'll be like, I thought I knew everything.
And then I read that book
and oh my god.
So when you get a chance.
Yes, your book on mystery illness
helped transform my life.
Incredible.
Incredible.
Alright, we just put some garlic powder in there.
We just put some onion powder in there
which I'm actually pumped about.
We're going to put some oregano.
I like oregano.
Look, if you don't like oregano,
don't put it in.
You can still make the recipe.
A lot of people, they'll be like, I can't make that recipe.
I'll be like, why?
I don't like oregano, AW.
Don't put it in.
Make the recipe.
Just don't put it in.
That's okay.
The spices are linked below.
So they're linked below.
Get them on Amazon.
How cool is this?
This is really, really cool.
So I got some herbs in here.
And you can even do more herbs than that.
Really, I mean, you can.
So I'm going to mix those herbs in right here a little bit into the dough.
Very exciting.
I got the oven preheating to 400, right?
All right.
So let me get my pan ready, you guys, right?
Let's do that.
Crust is sitting here nice and happy.
it's happy happy that crust i got a pan right here so what you see here okay
is some parchment paper so this is interesting because i'm asked about the parchment paper like
which one do i use so i have the link below in the parchment paper right so this is it right here so
so i'm going to do about the length of the the pan okay and this pan too this pan too
is also linked below, right? Okay. There we go. We're having fun. What can I tell you? So I got
the pan ready. You see? So let's start making the crust, the dough balls. Let's start doing that.
Okay. I'm going to put it over here. All right. Where to get the, where to get the nice pan?
The link is below on the pan. It's a pan I've always used to you guys. Like this isn't a new
pan for me. I've had this pan for like a long time and I've used it on my YouTubes. I've used
it on my, my other platforms, right? Made food with it. And, but I never got to tell you guys
where I got it. It's just on Amazon, which is really cool. So what I'm doing here is I'm going
to take some of the dough, right? Okay. I'm going to put a little bit of water in my hand. Okay.
That's what I'm going to do. Put a little, moisten up your hand is what you want to do.
Definitely want to. And this way you can actually make this without it sticking up,
sticking in all that, sticking to your hands. All right. A little bit of moisture on your hands,
you're going to need it. Because if you've got some really sticky potatoes, that's what's going
to happen. So here we go. That's one pizza. Now you can have these, I don't want these pizzas so
small. I don't want them so tiny. I want them a good size, right?
You can make the crust a little thinner. You can make the crust a little thicker.
you guys can see this right on a close-up see if you guys can see this right check it out right
there you go now you can make them a little thicker if you want a little thinner there you
go I'm gonna make them like that it might make some different sizes for you guys I think that
would be kind of cool too, right? I'll make some different sizes. So making one right here.
What do you guys like the most, right? What do you like the most about cooking? Me, I like knowing
I'm surrounded by all these living foods, right? And even though you cook them, you can have some
of them raw, which is an amazing thing too. Okay. So I'm going to put this down.
So what I'm going to do, and I'm going to fan this out a little bit.
Now I'm doing different sizes on purpose because I want you to know that you actually have the
option that you can do a smaller one. You can do a bigger one, right?
there's kind of a medium-sized one right there
there you go
by the way there's something really incredible about these recipes in cleanse the heel
that we're doing that we're talking about what's incredible about these recipes
just so you know is there's no there's no lard or anything in here there's no grease in here
so jan says lost 40 pounds lost 40 pounds and uh brenda says yes knowing these foods
heal us not just physically but also emotionally and spiritually yeah incredible incredible
jen says lost 40 pounds eating potatoes on the motto mono eating cleanse so we'll cover that a
little bit too and the mono eating cleanse right thank you Anthony and SoC
all right so that that's in cleanse the heel right there so he's talking about
cleanse the heel that's incredible she lost 40 pounds doing the mono cleanse
which is in cleanse the heel so the mono cleanse is in here incredible
incredible yeah you know the thing about cleanse to heal is there's so much in there there's
different cleanses in there you've got the mono cleanse and i've heard that a lot people losing
weight on the mono cleanse losing 40 pounds losing 20 pounds losing 15 pounds on the mono cleanse
i've heard that a lot and i mean just so many people and so just incredible
this is a smaller pizza right here okay so I'm making like larger medium small right
which is kind of fun I wasn't going to do them all the same size but I decided that this was
this was uh
interesting way to do it so let's do another one maybe I'll do another one now that's even bigger
So let me do that.
Okay.
Or actually, I'll do another small one.
I think that's what we'll do.
For some reason, I can't make up my mind.
So we got a small one here too.
Got potato flying everywhere.
Right.
You love potato pizza?
You see the comments coming through.
You guys, first of all, I'm honored you're here at the Medical Medium Cooking Show.
Right on Amazon Live.
How cool is that?
Right?
And I'm honored you guys are here.
Truly.
Okay?
I really am.
So I'm making another potato pizza right here.
Potato crusts, which will turn into a potato pizza.
No gluten.
This is gluten-free.
Fact.
This is gluten-free.
Fact.
Love it.
Love it.
Gluten-free.
Okay?
That's no joke.
right gluten-free corn-free corn-free what about that okay
i got potato pieces flying everywhere
potato wants to escape
yeah potato dough that's right
Dr. Fon, MD, medical doctor on here right now, says it's potato dough. Good to see you. Glad
you're here, doc. Glad you're here. Honored to have you here on a Sunday because I know you work
hard on your patients. You're working hard on your patients all week long. I know, Dr. Fon,
you have an immensely busy practice. An immensely busy practice. Your medical doctor's got a very
busy practice. You're here on Sunday. You're chilling out in the medical
kitchen, right? Well, guess what? I'm totally honored.
Totally honored. You know, after seeing people all week,
right, working really hard, trying to save people
from their pain, their suffering, helping them
better their lives, and then you're here on your Sunday.
Truly honored. Potatoes are your favorite. Holly? Amazing.
You guys, if you just came on here, I'm the medical medium.
You might have heard about me somewhere along the line.
Maybe you've seen me on Extra TV, right?
On Extra, been on there a bunch of times.
Maybe you've seen me on Entertainment Tonight.
Maybe you've seen me on the Kardashians.
Maybe you've seen me somewhere else.
Maybe you've seen me somewhere else on TV or other places, right?
Maybe you've seen me on Instagram.
Maybe you've seen me somewhere else, whatever.
For the medical medium, number one New York Times bestselling author, if you don't know who I am.
Originator of the global celery juice movement that's changing the world as we speak.
There's not a juice bar that doesn't have the celery juice going.
There's not a store that doesn't have the celery juice going.
Why are people drinking celery juice?
Why?
Must be doing something for them.
Guys, doing another little pie right here.
Pizza pie, right?
Some people call them pizza pies.
Some people, you know, call them pizza.
This is the pizza dough, right?
All right, so we made different sizes.
That's what we did.
We got a little bit of a setup right there.
So I'm just giving my hands a little rinse, if you guys don't mind.
Nice, nice.
All right.
You're in the medical medium kitchen right here, doing something different.
Amazon live. Have you guys checked out cleanse to heal? We're just making a recipe out of cleanse
to heal right now. So we're making a recipe right out of here. As we speak, we're doing the
mini potato pizzas right there. I don't know if you guys can see
right. Let's see if they look like that when we're done. This is out of cleanse to heal 75
five recipes right there. This is on Amazon. All right. I'm going to throw these in the oven now.
Let's get them cooking. Then we're going to do some more stuff to them when we get them out.
I just want to get them nice and toasty. Oven's popping right now. Boom. We're in. We're in.
So you guys, I want to go over a couple of things that I have here, which is really cool.
This is a zucchini, right? You guys know that. You'll notice what's going on with that zucchini.
What's happening there? See those weird little cuts, right? So what are those cuts? Okay. And
those cuts are me taking my knife and making these little divots. So how many of you guys know why I
actually do that with zucchinis. The skin is really, really thin on zucchinis. Okay. And I
make those little cuts because, and I tell people all the time, what you'll see on the store shelf,
all the zucchinis are on the store shelf, right? So you go into the store, of course your store,
and the zucchinis are here. And then everybody goes and paws through them, right? Oh, I like
that zucchini. Let me put that one back. Oh, I like that one. Nope, I like that one. Let me move
these over. And what happens is the skin on zucchini are so thin that everybody's fingernails
go into the zucchinis. This is what happens. The fingernails all go into them. And you'll see all
the little pieces missing from everybody's fingernails going into the zucchinis. You see
it all the time out there. It happens really quick. All you have to do is do that like that.
And then it happened. You see those two little spots right there?
So what I like to do is I like to take a little knife after I get the zucchinis and I take out
that spot where everybody's fingernails go into exactly in the zucchinis you know so that's what
i do and um so because someone asked me so somebody asked me like hey like why is it like that
like what's going on with that and i go well because it depends on how they come right so
much bacteria and under people's fingernails right so you got the sharp shopping carts everybody's
got the shopping carts, right? Shopping cart handles are as bad as they are. You've got all
kinds of stuff on the shopping cart handles. You got everything from strep on the shopping cart
handles. You got all kinds of stuff. This herpes simplex one is on the shopping cart handles.
Just right on shopping cart handles, right? So we're out there, we're in the store,
shopping cart handles. It's all on there. And then we go to the zucchini section
and we go in there and then we're grabbing the zucchinis and that happens right there.
So a little scratch right there, right there. There it is. And now anything could be in there
and it could be like that with lots of different things in the grocery store.
But when I see zucchinis with a lot of those little nail spots on them,
what I do is I'll cut those pieces away. This is a great tip, right? CD said, great tip.
Look, I got a lot of great tips. That's what we're going to do. We're going to do this show
a lot. We're going to do the show like once a week. And we're going to do lots of cool tips
like this, which is so cool because I want to better your lives. It matters too. Cause a lot
of people, you know, they do raw zucchini dishes, all kinds of things too. So it's really important.
No. Right. And then great tip. All right. So we'll talk about zucchini a little bit more since I have
you guys, I got the potato pizzas cooking right now. Right. So what I do is I'll cut off the ends
like that. I'll cut them off. You know, if you cook them, you can cook the ends too sometimes,
but they're hard. Sometimes they're hard and chewy, right? Your wisdom has healed my body
so much after conventional cancer treatment for multiple myeloma. I'm so grateful for you,
Anthony. Thank you. Thank you. Thank you. Thank you for being here. Truly. I'm so happy too. I'm
so happy you're here and I'm honored. I mean, what you've been through too, what you've been
through really is you've been through a lot oh my god and i'm honored to have you here just remember
that so what i did was i cut off the ends right there those little ends now with zucchinis you
don't have to do this but i like to cut the little butt off where the flour was so you see see right
here, you guys. See right on top, right? The flower was here, but that tends to harden.
Say somebody's got some difficult teeth, like they've been drinking the caffeine all their life
and their teeth just starts to fall apart as they get older. And now they're in their forties or
whatever, and their teeth are just falling apart in the fifties and their teeth, they're just,
they're having problems, so much problem with their teeth, or they've done a lot of vinegar
their whole life, right? Vinegar dissolves the teeth from the inside out. I've always talked
about how the vinegar just, you know, hinders the teeth, hinders the teeth, right? And, you know,
and the thing is, is with that is when the teeth start to get really problematic in people, and
then you, you're eating all your different foods, and all it takes is that olive pit,
that olive pit, boom, and now you're at the dentist because you just cracked the tooth, right?
Now you're at the dentist, you just cracked a tooth. So you get that, that olive pit, you know,
happens. Well, same thing. It's just like biting a date in the date pit in the center, right?
Or having some bowl of soup somewhere and there's a little stone in the soup. Anything can happen
like that. I've seen people, they just, they're just, they bite something and boom, now their
teeth are all messed up. Well, what zucchinis, if you guys look, right? Look right at it on the top.
That's a very hard spot right there where the flour was and it hardened off.
take them off boom take them off one thing about the medical medium kitchen in this medical medium
cooking show it's gonna be interesting you guys i'm gonna give you a lot of tips i've never seen
anybody talk about anywhere out there and it's not nobody's fault that they do or they don't
or anything it's just that these tips can help they can help stave off some kind of problem all
these little tips lots of them so we'll go into that's the zucchini right there and i'm going to
be cutting some up for the... I actually have to cut some up now, actually, because I'm going to put
a little bit of zucchini on top of my mini pizzas. So let me do a little zucchini chopping right here
for a little bit, okay? Now, you can chop a zucchini in a lot of different ways. I like to do this,
though. I like to go down that way right there, okay? Maybe I'll give you a little close-up on
this, too. There we go, right? So, and you can cut them thin. I like to cut them thin, right?
So some people cut them thick, depending on what you're making, right?
You see that, you guys?
It's a thick piece right there.
But I like to cut them thin.
So I like to do this where I'm cutting them nice and thin like this, right?
Can you guys see that?
I like to cut them as thin as I can.
I mean, I don't want to sit here forever, right?
And be like, and just cut it so thick where each slice is like that.
But I like to kind of get through it and cut them as thin as I can.
There we go.
Nice.
These are going on my pizza dough balls,
which are now pizza, little pizza pies, right?
Okay.
So we got some zooks.
You know, when you go to a farmer's market, it's like, you got zooks.
You can buy cukes.
Zooks and cukes.
Cucumbers, zucchinis.
A lot of farmers would be like they'll put a sign up and it'll be just like we got zooks. We got cubes
Right you ever see that
So we're just gonna slice thin a few more pieces
All right, that's nice
So great
All right
Pretty pretty good, right? So he said perfect. I don't know. It was perfect
Thank you for your wisdom.
You have given me, you have given my six-year-old daughter her childhood back.
She is now nine and healed so much.
Denise, incredible.
Incredible.
Your six-year-old daughter.
Amazing, amazing.
So I'm happy.
I'm sure you've been using tools in the Medical Medium book series.
So many people have gotten their lives back.
So many people have helped so many family, loved ones.
their daughters, their sons, their uncles, their aunts,
their grandparents. I hear that all the time.
Anthony, your book helped my grandfather.
He's now walking again. Your book helped my grandmother.
Your book helped my child.
Your thyroid book helped my child.
Your liver rescue book helped my child.
I've heard it over the years and I'm just honored you're here, truly.
Renata says,
children healing is specifically, is especially heartwarming. It truly is. It truly is.
All right. We'll take a look at some other things you guys too. So what else do we have here? We've
got some mushrooms, right? So I washed these mushrooms, by the way. My mom's thyroid nodules
disappeared thanks to medical medium protocols. Incredible. And you know, there is, there is a
protocol in here. Check out the protocols in here. There's a thyroid protocol in here. Hannah says,
wow. Wow. So there's protocols in here, by the way. You guys, this is on Amazon, $16.99. It's 51%
off. It's a legendary book. I say that because what has happened since the book was released.
Okay. And, and one of the best selling books in health globally since that one was released,
Right name of the book is cleanse to heal right in the in the subtitle right here
It's healing plans for sufferers of anxiety and depression eczema autoimmune the whole bit. So
I'm gonna chop up some mushrooms here and see we can get a close-up on the mushrooms slice these then
So I'm gonna slice this up right here
I'm slicing these up nice and thin.
Sometimes you can, I mean, mushrooms, you can just, you can really go through really quick.
I mean, you can go through real quick, like, mushrooms are fun to cut.
But that's a thicker, that's a thicker mushroom.
And that's what I'll do for soups and stuff.
I'll do it this way right here, you know, for soups.
Right?
But for the pizza, I like to cut them thinner.
a mushroom just went rolling off the table over there. So with the mushrooms, I like that, you
know, with these for the pizza, I like to cut nice and thin like this, you guys, you see?
Nice and thin like this.
There we go.
I'll cut another one too. I want to make sure I have lots of mushroom for these pizzas.
Okay.
There we go.
Okay, got lots of nice mushroom slices all ready for us.
Okay, very exciting.
Back to the arugula for a second right there.
Somebody wants to get a leafy green in them that takes you to another level.
Go with the leafy herbs.
Go with the leafy herbs.
Remember that.
Important tip.
if you don't take anything from this
anything from this cooking show today
say you watched it and you're just like
oh that was fun but you don't take anything
from it because you're just in you know maybe you're in
that place in your life where
I don't want to take anything from that cooking show today
but if you're going to take one
thing one thing
from this cooking show
let it be bring in more
arugula bring
in more herb leafy green
basil that's an
herb. You can use it as a leafy green, not just like an herb, not just like a little bit of basil.
No, no. You can use it as a leafy green. There's a big difference. These are life-changing tips.
Let's crack an onion open. See what we got? Okay. If you have health questions, be sure to follow me
on my other platforms. If you guys got health questions and stuff,
I'd love to answer health questions.
I would love to, but I can't because we've got to save that for the other platforms.
That's where I answer all those health questions, you know, on YouTube and on Rumble and on Facebook
and on Instagram and on Telegram and on MeWe.
That's where I answer a lot of the health questions.
You guys know that's what I do.
You know, I answer all these health questions.
I talk about why we're sick, all of that.
So make sure you guys are also plugged into those platforms so you can kind of experience that too.
Today it's a cooking channel, a cooking show, whatever, right?
Medical medium cooking kitchen show.
I'm excited, right?
You guys are coming on.
I see new people coming on.
I'm cutting an onion right now.
Do you know what's funny about an onion?
You never know what you're going to get.
Is it a rotten onion, right?
Is it a rotten onion?
It's kind of like people.
You meet new people, but you don't know what you're going to get.
Is it a good person?
is it a not so good person?
Have you ever known a bad person in your life?
I had somebody tell me the other day,
there's no bad people in the world ever.
There's no bad people in the world, right?
I'm cutting the onion right here.
I'll show you.
I'll cut another one too.
I had somebody tell me the other day,
there's no bad people in the world.
Like, uh, really?
Because seeing people have a hard time with a lot of people.
So I don't know.
Like, are you living on planet Earth?
because I've seen people struggle with a lot of people.
Some people running away from people,
running away from people so far
that you couldn't even catch them.
They're running so far away from people.
Are they running away from that person
because that person's a good person?
Are they running for their life away from that person
because that person's not a good person?
Maybe you're right.
Maybe you're right.
I guess if you put it that way, I guess you're right.
I thought there wasn't any bad people at all
in this world. I don't know. And then, and then, okay, I'm going to cut this onion in half like
that. You guys do that. Okay. And then I'm going to put the side down like that. And what I like,
okay, here's a tip. That's pretty cool. Let's try to put this onion back together. Okay. Can we do
that? Are we allowed to do that here? We're going to put that onion back together. Right.
Okay. Always, if you're going to be making your food with onions, always use this side. You'll
see what I'm talking about. Don't use the root side. Use the top of the onion, the top of the
onion, not where the onion had roots. Not where the onion had roots. You can use the whole onion
right down to that side, but the best side of the onion, the sweetest part of the onion,
is the top of the onion.
So you use that side.
It's a really cool tip.
Right?
So I'm going to slice these thin too.
So this is nice and thin, right?
There goes the watery eyes.
There they go.
There goes the tears.
Tears are coming.
Oh boy.
Yep.
Yep.
I remember someone said,
put it in water.
Put your onions in water.
That might help.
Well, I didn't do that.
I don't do that normally.
All right, so we've got some onion going here.
Here we go.
Boom.
Got some, now that's a nice thinly sliced onion.
You don't want it so thin, right?
Awesome tips, Danielle said.
Okay, I'm going to move the onion over.
Right, give my hand a little rinse real quick.
I'm going to check these little pizzas.
Guys, give me a second here.
Check it real quick.
Cook it right along.
Nice.
You know what's amazing?
There's no yeast in there.
There's no yeast.
MSG.
Yeast.
So every time somebody says, do you like yeast?
I'm like, MSG?
What did you just say?
They said, no, I said yeast.
I said, MSG?
They said, no, Anthony.
Anthony.
Anthony.
I said yeast.
Do you like yeast?
Is yeast okay?
I said, MSG?
Talking about MSG?
They're like, what are you saying?
I'm like, that's yeast.
MSG.
It's in there.
It's loaded with them.
And they're like, what?
I didn't know that, AW.
Yeah.
Paper thin.
Yeah.
Anthony, great tip about onion.
Who knew?
Yeah, I know.
You'll never hear.
I'll tell you right now.
This is the cool thing.
And my family says this all the time.
My family says this all the time.
Anytime I'm cooking for them or anything like that, my family says, that tip is never out
there in the world.
a billion chefs in the world,
a billion cooking shows and channels,
and that tip you will never find anywhere else but you.
I'll say, yeah, because it's not from me.
It's from up there.
That's why.
It's from SOC.
So you'll hear tips you never heard anywhere else.
Sweeter part of the onion's at the top of the onion.
That's the part you work off of.
Bitter part of the onion is at the bottom where the root is.
Nobody knows that.
And I could give you other tips too.
I'll give you a bunch of tips.
It'll be fun. Same thing with zucchinis. Nobody knows about those tips, including the fingernail thing.
But that's what's great about this show. This show is going to be about totally cool tips you haven't heard anywhere else.
I'm going to start making a sauce. Let's do that.
All right. I got a little sauce bowl right here.
Let's go.
So, you know, I just want to finish what I was saying, though.
I don't want to forget what I was saying is an onion is kind of like when you're cutting that onion open.
there's a lot of rotten onions. You don't know what you're going to get. You don't. So many times
you cut it. Always don't look. Here's the thing with onions, right? I wish I had it. I think I
wish I had a bad onion here. When you cut a bad onion, let me see if I have one. You never know
because some of these come like this. I'm just going to cut this one real quick and see.
Nope. That's a good onion. When you get a bad onion, right? It's going to ruin your meal.
it's going to ruin your meal rotten spot in the onion this rotten onion tastes so bad
remember that be cautious people ruin their meals and then everybody sitting around to eat their meal
is kind of not saying anything they're just like yeah that was good um yeah no this is this is good
thank you for making us all dinner this is good and then meanwhile the dinner's been ruined by
rotten onion a rotten onion will ruin everything you're making or cooking especially if it's rotten
and fermented so keep that in mind brown spots some kind of problem you see a weird color in there
like one layer of onion looks brown and then the other onion the other layers look good i'm giving
this tip because this is a really important one i can't tell you how many friends have made me
something to eat over the last so many decades and i i've watched them cut and i don't want to be rude
because I'm over there and they're trying to make me food.
And it's like, it's an honor to be there.
You're not going to say nothing to the chef.
I see them cutting a rotten onion and then putting it in the food.
I'm like, oh man, that's going to be bad.
That's going to be bad.
Is it okay to use onion if there's liquid coming out?
It's okay if it's fresh.
It's like fresh moisture,
but not like rotten liquid from brown pieces inside the onion.
the onion. It's a really good tip. Okay. You guys, this is a recipe we're making. If you just got on
here, if you just got on here and you're like, who is this guy? Who is this guy? Right? We're
making a sauce any second. Okay. Is that, what is that? That's portobello stew. Hey, I got it
open to portobello stew, you guys. You guys were making mini potato pizzas. I get it open to
the portabelle stew. And that's why we're live. That's why we're live. You can only hope those
things happen. You don't want everything perfect. It's no fun, man. Mini potato pizza right there,
right? That's what we're making. Can you guys see that pretty good right there?
I'm going to make a sauce. We're in Cleanse the Heal, number one New York Times bestselling author,
medical media
best selling books in health
for six and a half years
running on the planet
no health books
have done what these books have done
and you'll see a gold emblem
that you won't see on the other health books
you can go on anywhere you want
Amazon or anywhere else
and you won't see that gold emblem
and that gold emblem didn't come
from any PR marketing
any anything
that thing came from grassroots
from people saying
oh my god
that book just changed my life.
I got to tell a friend.
I got to tell a friend.
I got to tell a friend.
Let's make some sauce.
So I got the bio-nature stuff
in front of me right here.
Can you remove the brown layer
and use the rest of the good stuff?
Okay, on the onion talk.
The onion talk, man.
People love their onions
and this is really good
that we're talking about onions.
Most of the time
when you remove that brown layer
and you use what looks like
still the good onion,
it's going to be sour.
85% chance the rest of the onion is going to be sour.
It's going to throw off the meal.
I see that brown spot or that bad spot in there
and I see that ring in there,
that ring that actually went south inside that onion.
That onion has to go.
Good thing onions are inexpensive.
You just get a bunch of them and you say,
you know what, that's okay.
Right?
But never risk it.
Don't risk it with the onions.
Just being straight up, you guys.
Straight up.
Yeah, hang on a sec.
I'm still in the camera. I got my hand in the camera. You guys see me? I'm just opening the oven door. I'm looking at the pizza
Why you guys? I'm still here though. I keep my hand out to let you guys know it's still there
All right, so I'm making the sauce. This is a tomato paste
I'll just give you a rundown on this tomato paste, right?
I don't work for the company because I know you guys always want to know that stuff
Because you know like what he must get a big cut from that tomato paste company. No, I don't
I don't work for them.
I'm not sponsored by these guys.
The link, though, this sells on Amazon, so the link's there, right?
But this is the bio nature.
No salt added.
No citric acid, which is a corn byproduct.
There's no citric acid inside this, which is amazing right there.
There's no natural flavors.
If you guys know medical medium information, check it out and look into stuff and you can learn about that.
Just like if you go on Cleanse Killed, you can learn about what I mean by natural flavors if that's bad and all that.
So if you guys are new here, but the product is here.
You can check it out. It's linked below.
So that's the tomato paste.
I make a nice pizza sauce out of it.
Oh, critical tip.
I know you guys, this tip is probably common sense instead of medical medium just making sense, right?
Above common sense, right?
We talked about that because it's stuff that people, you know, just like, what?
Oh, my God.
And it's mind-blowing.
But here's the thing with this one.
Always check your tops.
I know that.
Your mom taught you that probably.
Your dad taught you that.
Your best friend taught you that.
Probably your grandfather taught you that.
Always make sure your tops not pop.
So many people go into the store and they're grabbing stuff and the top is popped.
And they don't even know it.
In all their stuff, they don't even know it.
And they don't even know when they open it.
They open it and they didn't know.
Did you hear that pop?
It won't pop like that anymore.
They don't even know the top is popped.
I can't tell you how many people get a bellyache.
And something goes wrong because they don't know that all their top.
the tops pop. Critical to know right there. So that one's perfect, right? Another little tip.
All right. Then they think the food was like the problem. That's why their stomach's bothering them.
It was the food they made. Hey, that medical medium gave me a bad recipe and I'm going to go
and write something terrible out there on him. Like, you know, because you know what? I just
don't like his mug and I'm going to make sure I actually write something bad. But you know,
meanwhile, you got a bellyache because your, your, your, your top was popped.
You got a bellyache because your top was popped, dude. That's why you got a bellyache.
All right. So remember that. All right. Let's make some pizza sauce here. Let's get some tomato
paste here. Going right. I got a lot of pizza there. So I'm going to do put some tomato paste
in there, right? This is good. All right. It's already a little bit of water in there and it
calls for adding a little bit of water. So let's get a little bit of honey in this sauce. Let's do
that. Let's put a little honey. By the way, this honey, the link's below, right? Put a little bit
some honey in here. There we go. That's awesome. Let's get some spices in here. Let's put a
little time in here. You guys, you know how amazing time is, right? Just so you know,
I've talked about it on all the other platforms, how incredible it really is. You guys, you,
You guys that know the inside info, right?
You know how incredible it is.
It's amazing.
So put a little time in there.
We're in the sauce right now.
We've got some honey in there, and we're going to put a little oregano in there.
Let's do that.
Put a bit of oregano in there, making the sauce.
Time.
You get it?
You love it?
Incredible.
Incredible, Carla.
Can we put maple syrup instead of honey? Absolutely. There's no law. There's no law
that tells you you can't put your maple syrup in there. There's no law that stops you from
putting your maple syrup in there. You want to get the maple syrup in there. There's nothing
that can stop you from putting that in there. I just took my maple syrup and I put a little honey,
but I'll put a little bit of maple syrup in there too.
Just a little touch because I already put honey in there.
There we go.
There's not, you can do maple syrup.
Okay.
All right.
Make sure it's a hundred percent pure.
Make sure it's a hundred percent pure.
Make sure it's not that corn syrup, maple syrup,
whatever you do.
You guys know what I'm talking about, right?
Mixing this up.
You guys see?
You guys see?
There we go.
Trying to get used to the cameras.
right? That's it right there. It's got the spices in it. Okay. That's the sauce. Simple,
simple, simple. Let's check these. Let's check these pizzas. Wow. Those are coming along real
nice. They're almost done. Let's chop up, chop up some tomatoes. You say tomato. I say tomato,
but we shouldn't call the whole thing off.
All right.
So I got some cherry tomatoes here.
So I'm getting some cherry tomatoes.
Let's see if there's any tips on cherry tomatoes.
Oh yeah, there's tips.
Oh yeah, there's tips on cherry tomatoes.
Okay.
Got to watch it.
when they're so soft
that you feel spots on them that are soft.
Meanwhile, they look okay.
But they're so soft that there's spots on them.
Not the whole thing's soft.
Little tiny spots on them are soft.
Right?
That one right there.
That one's about to go south.
Keep that in mind.
So when you're looking for cherry tomatoes,
make sure they're not crinkly too.
You know the little clamshell, you guys?
You guys know the clamshell?
You go in there, you get your cherry tomatoes,
You got the clamshell, right? You look inside the clamshell, you're looking in there. And if
they're wrinkling, if you see wrinkles on the tomatoes, no, no, those are old tomatoes about
to go south. All right. If you're getting your cherry tomatoes out, cause I got a couple of
soft ends on some of these, I'm not going to use those. I'm using the hard ones that don't have
the harder ones that don't have the soft, soft ends. That means that that part is going bad,
right? Okay. So I'm going to slice these up. You can slice them in circles on top of these
little pizzas. You can also slice them down the side like this, right? See that? Okay.
You can slice them down the sides like that. Slice them thin, right? You can even do little
pieces if you want, but there we go. There's two pieces right there. You see that you guys?
how cool is that
if you guys just got here
if you just arrived
it's the medical meeting cooking show
if you don't know who I am
number one New York Times best selling author
you might have seen me on TV
Extra TV
as one of the masters
on Extra
or maybe you've seen me on
that one's actually soft right there
that's what I'm real soft
maybe you've seen me on Entertainment Tonight or something
or somewhere else
Maybe you've heard about somebody healing with medical medium information.
Maybe you've talked to a doctor that knows me.
I've counseled doctors for over 30 years.
Even the ones, even the famous ones out there.
Even the famous ones out there.
I'm the closet helper.
Meaning like, you know, some doctors, they just don't go out and say,
I just had a call with medical medium because my wife is sick and I had to reach out to medical medium.
I'm not going to tell everybody here that he's the guy that's saving my wife's life after we've gone to every doctor in the country or anything else.
So I'm well known in the healing community, well known in the medical community, the conventional medical community.
I'm well known. I'm also well known
in the alternative
medical community too. Let's go check
those pizzas.
A couple more minutes and they're coming along.
I made them
a little thicker, the dough a little thicker.
You can make them, you know, like how do you like
your pizza? Do you like the thick crust?
Do you like the whole like
Chicago pizza where it's like the thick crust, right?
Do you like the thin, thin crust?
Like, you know, like if you've gone to like Naples, Italy, and it's so thin, so thin, right?
So hope you do this again.
This is so helpful and much fun.
Yeah, cool.
I'm going to do this again.
You guys, we're going to do this.
This is Medical Medium Cooking Show from now on.
We're doing it here.
And then, you know, on YouTube, we're going to be doing like the other stuff.
You guys, the other stuff.
and rumble will do the other stuff right so i'm cutting these up right i'm cutting them the long
way now you can go also you can go also the short way here like this right you can do it this way
too where you get circles now the recipe has the circles so i'm just doing them differently you see
you got the circles right there we'll do a couple more i need i need a few more you guys
it's an honor to have you here
we're live
we're on Amazon live
how cool is that
don't you love that
it's really special
and we're just cutting a few more circles here
if you guys don't mind
I'll cut tomatoes for you guys any day
any day
you guys know I'm at your service
anybody who knows the medical medium and knows me right you guys know it's all about free free free
free free you guys know that right anybody who knows me i don't charge for courses for programs
i don't have uh subscription fees on my website i give out free information to save lives right
that's what i'm known for everything's free free free so i'm letting you know and
But the books, hey, you know, you got to pay at least for the paper that's made for the books.
51% off Amazon.com right now.
This book is legendary.
I say that because what it has done, it's a gold emblem on the book.
You won't see other health authors do that or show that gold emblem right there.
because in the health world, it's impossible to sell even over a million copies in the health
world with the book. This is millions and millions of copies, medical medium books sold around the
world. It's the best-selling book series in health in the world, six and a half years running now,
going on seven years, and it's a miracle because the information didn't come from the chatter
that is confusing everybody out there.
The information came from above.
You guys got to experience it yourself.
But there's a forewarning and exclaimer
I'm going to give you right now.
Your mind's going to get blown.
So if you're somebody that's never read this book,
your mind is going to be blown.
I have to forewarn you.
It's important.
Because when you get in here,
you're going to be like,
what?
What?
I got to get off.
I got to shake the brainwashing out there
that's happened because
because he's talking about truth I've never heard before. And it's like your mind just gets blown.
Just prepare. Amazon customer says this book has saved my life.
Incredible. The book is amazing and life-changing. The comments are going so up so quick, you guys.
I'm just trying to kind of catch them when I can. Incredible. Yes, it's a healing Bible.
that's what another person said
Amazon customer said saved my life
another Amazon customer said saved my life
incredible
thank you another Amazon customer
and then
incredible
alright alright
let's get these pizzas out
let's get them out
let's make some room
I'm going to call this
the medical medium messy
cooking kitchen
that's what I think I'm going to call it
It's getting messy in here.
Yeah.
All right, let's take a look.
I think we can take these out.
Yeah.
Yeah, we can take these out.
Look out!
Look out!
They puff up.
they puff up. Here we are right here. So these are them. These are gluten-free.
I have to repeat myself with that one because people are really worried about gluten. I'm
worried about gluten. I don't want anybody on gluten, right? Because they might have something
else going. I've been teaching about gluten. If you guys want to know the inside about gluten,
the inside, the scoop about it, check out the other platforms and medical mediums. I can give
the details, right? But this is just awesome. Now I'm going to just, I'm going to slip these right
on here. Okay. So I'm going to do move my knife. You guys cool if I do that? Pan was hot.
Let's throw some sauce on here. Let's do it.
So we got these going here. I'm just going to, first of all, I'm going to make sure they,
they come off, right? You got to kind of like make sure they cooked good enough. There we go.
Right? So they actually, they're not sticking. See what I'm doing, you guys? Check that out, right?
You guys, should I do more of these Amazon live cooking shows? Because I'm planning on it,
right? We're going to be doing all kinds of stuff on here. It's no joke. And we're going to be
doing tips, tips, tips. You guys, I'm counting the tips. I think I already, we covered a lot
of tips already that are pretty cool, right? I've got some more tips coming, don't worry.
Here's the funny thing. You know why with medical medium information it's always endless?
Who can put out books like this where there are medical textbooks and who can put them out like
that much original information, right? And who can have that many tips and protocols, right,
every year? No health author has done that in history because it's not coming from me.
so the tips are endless.
They're coming from above.
You guys know that.
And I know that's shocking
for anybody that might be new here, right?
But don't knock it till you try it.
Don't knock it till you try it.
And so the tips are going to come.
They're always going to be here.
Every little tip about every fruit,
vegetable, herb, spice,
leafy green,
the whole bit.
Whoa, everybody's saying yes, yes.
Everybody's like, yeah, yeah, yeah.
Yep.
I'm honored, I'm honored.
So, okay.
We got a sauce.
Let's do this. Let's figure this out. All right. We got a sauce right here. I'm showing you guys.
So I'll give you a close up on the sauce real quick and then we'll do this. So that's the sauce.
You guys can see. You guys get a good look right there. And then I put it right on here like this.
Now you don't have to use a lot. Man, there's so many different people that like their pizza a
way. My God. My family's the same way. My dad and my mom. My mom be like, I like the pizza with a
thinner crust. I don't like all that dough. My dad says, I don't like a pizza with a lot of cheese.
Don't like a lot of cheese, right? It's everybody I know. It's like, well, I don't like a lot of
sauce on my pizza. I don't like a lot of
sauce on my pizza.
Yeah, but weren't you just
eating any pizza that was like two
days old in college that was sitting in an old
pizza box that was stuffed under a bed somewhere
and you pulled it out after being drunk
and you just ate the whole pizza
and it had mold on the crust and everything
and now you're a pizza connoisseur now?
Like it's got to be perfect?
You're eating like
old pizza that's two days old that's
got beer all over it, spilt on it,
somebody else at some kind of party.
You're in college and you're just eating moldy old pizza two days later
and now you're a pizza expert years later, huh?
You're in a restaurant going, I don't like my pizza like that.
But nobody knew that you were just chugging down moldy pizza underneath the bed at school.
I tell you, people just, they make you laugh.
All right, let's take, you know,
I said I was going to take the show really serious before I came on.
And, you know, my assistants were helping me too with this because it's a big production, right?
And, you know, I said I'd take this serious and not crack any jokes.
They're like, don't crack too many jokes.
All right.
We got this on here.
Let's put some onion pieces on here.
I'm putting a thin slice onions on here.
Not too many jokes.
This is a new show.
Right?
I'm going to put some mushroom on there too. I'm putting a little bit of onion. Okay. So you guys,
now be you, be you. Don't be me. Don't be somebody else. Be you. If you like onion,
put it on. You don't like onion, don't put it on. Right. Okay. So I'm going to put a little
onion on here. Now you can put the onion on top. I'm going to put a little bit. You can put it on
top you can put it underneath you don't have to have it on at all you can put it on later if you
want you don't even have to have it on at all so I'm going to take some pieces and have have some
pizzas without them how about that I'm not going to put onion on every one of them let's do that
All right.
All right.
Here we go.
Let's go.
Let's put some other stuff on.
We got some mushrooms on here.
Let's do that.
so you guys if you don't like mushrooms don't use them if you like mushrooms you could use them
you could do that
all right i'm not going to put mushrooms on these yet i'm going to put something might do something
else put some zucchinis on these all right let's do that so some zucchinis on here right
go with the thin slices if you can i want to give you guys a tip on mushrooms
if that's okay. Can I give you a tip? It's not just about, every time I see out there,
somebody be like, if the mushroom gets too slimy, then don't use the mushroom, right? If it gets
too slimy or something. But that's just one aspect, right? If you see the divots in the
mushrooms, you see that too many divots are in them, in the mushroom. The mushroom is actually
oxidizing. Remember that. Really important. I've never heard that anywhere. I've never heard anybody
You talk about it, and I'm still like, how come?
How come no one's figuring that out yet?
So SOC taught me that one, right?
So you don't want the one with divots.
Like, here's a mushroom that somehow is just problematic, right?
I'm not going to put that mushroom on there.
There's divots.
If you want to see the close-up right here, I want to show you this.
This is really an important thing.
And what I don't like about these divots right here that you're seeing, okay,
those divots means it's oxidizing that mushroom.
See all the divots right there?
that's not good because oxidation you don't want foods that are oxidizing you just don't want that
you want foods that are doing the opposite so i wanted to show you that see the difference right
here okay and here's here's here's a mushroom see how smooth that is it just has a dent on the top
right over here right has one bruise under here there's a difference between all the divots
like all the oxidation make sure you know that it's not just about if the mushroom's slimy or
not. One more tip too. The bottom of the mushroom, the stem. That will tell you how fresh the mushroom
is. How brown and corroded is the bottom? Just keep that in mind too. Sometimes they're green
at the bottom. Toss those out. Toss those mushrooms out. Just want to give you a couple
of tips I haven't heard anywhere. All right. We'll put some zucchinis, a couple more zucchinis
on here is what we'll do like this. Now what's great about this, it's like a creative project
too. That's what it is. Now I'm going to put some whole pieces of tomato on here as well.
There we go. Look at that. There's nothing like having some tomato on top
too. Even though it's a tomato sauce, there's something really special about tomato. You guys
know there's a lot of vitamin C in tomato, right? Keep that in mind. Vitamin C. Lots of vitamin C
and tomato. Yep. You know why? Tomato is a fruit. That's why. All fruit has a lot of vitamin C in it
compared to anything else. All fruit. So that's important to know right there. So putting a little
bit of this in here. Wow. Thanks for the great tips. Incredible. All right. So I'm going to put
this back in the oven soon. Let me just make sure everything's on it. I think everything we need to
be on here is on here. We've got some with onion. We've got some with zucchini, got some with
mushrooms. We're looking good. Let's get this back on the pan. So we're going to slide these babies
back on the pan if you guys are okay with that. Okay. I want to give you guys a little bit of a
camera show right there. How's it look? Okay. All right. Let's get, let's get these back in.
Got them in ovens at 400. Let's make sure that we get the rest of everything ready.
What is that going to be? We got some basil. We got some arugula cleaning off the top here.
what i like about this is you can make these all day long if you want it's okay to freeze
mushrooms yes it is it's okay to freeze mushrooms absolutely you can freeze them do you wash the
mushrooms i do i do wash the mushrooms i wash them in in hot water it doesn't have to be not
scolding water no it's just hot water out of the tap doesn't have to be real hot but hot water is
what i wash them and soak them in that's what i do i'll show you you will do another show where
I'm washing everything, you guys. You guys will be blown away by how I wash everything in the
washing process. I can give you guys hundreds of tips just on the washing aspect that no one's
thought of. No one knows. That's why anybody new here, please stay tuned for the future shows
because you're going to get something out of the show you're not going to get anywhere else out
there. A whole bunch of things you're not going to get anywhere else, including if you look into
this book, including if you look into this book, right? There's the right now there's 14 plus
thousand Amazon reviews on this book right now. 14,000 Amazon reviews, not 79 reviews,
not 14 reviews, not 150 reviews, not 2000 reviews, 14,000 reviews, right? So make sure you check
that out when we can, which is really cool. So I'm going to chop up some, um, some basil,
show you some tips on that. You want to see a washing video? You guys are going to see a lot
of that stuff. I'm excited. I'm going to do it. There's a lot of tips. Some of you guys always
ask about the washing, right? And what I do, if anybody came here and you're new and you're like,
Oh, well, I could watch any cooking show. Actually not true. You're going to, you're going to see
things in here, things here that you haven't heard, haven't heard anywhere else. That's just
going to be, and that's just a fact. That's just a fact. You do a few things with, with basil.
All right. Now you can eat the basil stem, right? Really strong though. Really, really strong.
All right. I mean, if you're somebody dealing with any kind of bad breath or anything, you can
chew the heck out of these stems and knock the smell out. I'm just going to tell you that's what
you can do. If there's somebody that just ate a bunch of garlic and you've got serious garlic
breath and it's bothering someone like a loved one or a partner or somebody like that or a best
friend, you can chew the basil stem and knock that garlic stink out. Nobody knows that. I'm
giving you some basil tips right here. Incredible. Anthony Williams information
cured my pancreatitis. He's a lifesaver. Honored. Honored you're here. Pancreatitis is brutal.
absolutely brutal absolutely your tips are so valuable but look i'm looking forward to the
washing show you guys yeah the washing show it's going to be an insane show all right so i'm talking
about the stem i i you know i keep the stem out you can keep the stem in the cooking it's perfectly
fine you can you can cook with the basil stem you can use part of basil leaves you can do this right
you can take the basil leaf and put things on like your pizza a lot of people do the basil you can
also give it give it a nice thin nice thin little chop too you can also do that as well so you can
give it right a nice thin chop going across like that okay and you can do that i like making it
really small personally i don't like grabbing a big basil leaf so i'm gonna do a little chopping
here if you guys just bear with me. I sound like I'm like vibrating. It's crazy. The voice is like
sounding crazy with that chopping. Hey everybody. All right. So I like it small. That's the way I
like it. How do you guys like your basil leaves? Oh my God.
Giving basil stems to my hub.
He's eating garlic every day. I'm glad he's eating garlic every day,
but yeah, basil stems. You're probably not glad he's eating garlic every day.
Sorry about that. You're not glad. What does it matter if I'm glad if he's eating
garlic stems, not garlic stems. Well, you can eat garlic stems too,
but don't eat garlic stems. Basil stems. No garlic.
He's eating garlic.
you know what it is there's something something some aromatic power coming off this basil right
now that's putting me in some kind of trance because i just said your husband's eating
basil garlic stems all right now the reason why i like the reason why i like the basil
that small.
Okay.
The reason why?
Want to know why?
I don't,
I like to use
a little bit
and spread it out
like that.
I like basil
enhancing everything.
But,
you just have a leaf here
and a leaf there.
I mean,
this is my opinion.
You can have it.
You can put pieces of leaves
anywhere you want.
But I like,
I like to do it that way
where I'm just sprinkling
the basil
about. All right. Some basil there. Got some marugula here too. Need to put a leaf on the
pizza and I'm good. You could put a leaf in there. I'm going to do that. A couple of little leaves,
but I'm also going to sprinkle on a couple too. I'm going to show you a couple of different
options. Right. Okay. Great. All right. Um, I got a red bell pepper here and I forgot,
but I was going to put a couple of slices on one of them and I didn't. I forgot,
But you can do red bell pepper too anytime you want. You can also do that.
Here's what's great about this pizza. If you want to make it your way, do it. You do it. If you're,
if you know the people you're cooking for, you know, they don't like it the way you made it,
say it's your way or the highway. But bottom line is you can make it any way you want though. You
can put a little basil, you can put a little arugula. Now I'm doing the basil arugula thing.
else that I'm doing here, but you can go with rosemary. You can chop up a little bit of rosemary,
throw it on there. You can chop up another herb and throw it on there. You can go in so many
different directions. You can do rosemary, sage. You can do thyme. You can do different options on
the pizza. What I like about the pizza is as long as you got the potato, as long as you got the dough,
right, you guys, then you can do anything you want. What's in the fridge? What's in the fridge? Well,
I got a red bell pepper in here I didn't eat that got there a week ago. I got some celery. I can
chop up some thin slices of celery. I got some tomato. What do you have in the fridge? I got a
zucchini. Wait, I got something else. And basically you can make anything you want,
what kind of pizza you want. There's a reason why medical eating recipes are like they do.
They are, you know, and all this other reason.
But you can still alter it with what you need to do if you have to. It's perfectly fine. You can
do it this way you can do it another way but you can still do it you can still alter it if you'd
like so that's the recipe there so i'm going to check these i think these things are done
i think they're done so just give me one second you guys can
I'm going to throw these here real quick.
Okay.
So I'm going to put a little basil that I just chopped up.
You guys saw that.
So I'm going to put a little bit of basil on this one, just like this.
Right?
Some loose pieces.
But I'm also going to put some leaves on here too because so many people like it.
Just leave.
I do too.
I mean, I'm not saying I don't.
But you can grab pieces of the leaf like this.
You could just tear it and put it in a couple different spots, right?
You don't have to cut it. You can actually tear a little bit of the leaves.
Okay, and then we're going to put these pizzas in a nice little spot in a minute.
So I'm going to do a little of arugula, do a little bit more basil this way too.
Here's a tip about arugula. If you start seeing a few yellow ones in the box, don't buy that box.
If you grab your arugula box or arugula bag, I'm going to give you a couple tips.
If you see too much moisture in the arugula bag, don't buy it.
You should write this down.
Are you guys writing this down?
Because you're going to forget.
Because it's easy to forget.
It's really easy to forget.
I would write this one down.
You go in shopping for your arugula.
And you see arugula.
and you see moisture in the arugula,
in the package or the bag,
don't buy it.
If you're shopping for arugula
and you see a couple of yellow leaves,
but yet all the other leaves look green,
but you see a bunch of yellow leaves,
like one yellow leaf here, one yellow leaf,
one yellow leaf in your arugula package or container,
don't buy it.
You want to see it dry, and you want to see it without the yellow pieces.
Yellow pieces means that arugula is really old,
and wet and moist means it's going, it means moisture got in with arugula,
and arugula with moisture, you can get bacteria in and around it.
You want it nice and dry like this, and fluffy in your packages.
if I watch a cooking show somewhere, I'm like, dude, why don't you, why don't you tell them
about, no, why don't you say, oh, that's right. You don't know. That's why, you know, it's like
what you watch cooking experts all the time out there. And it's like, and they're giving tips.
Like, how come those tips are like, how come those tips aren't really useful? Like, how come,
wait, you're an expert chef. Why don't you tell them about that? Oh, I forgot. Cause you don't
know. That's why. And so the thing is here, what you're going to learn from the medical
meat and cooking show, not that I'm any great person. I'm just saying you're going to learn
tips that you've never heard before and you're going to be able to better your life in that way
so many ways. Does this apply to all herbs? No, the only leaves. That doesn't apply to all herbs.
It doesn't apply to all of them. But the arugula I'm just talking about. So let's add a little bit
of arugula. Now we can cut the arugula in pieces. I'm going to put a couple of nice little pretty
pieces on top right here like this. I'm going to put a little bit more basil over here on these.
Let's get this on a platter.
All right, let's go. Let's get this on a platter somewhere.
All right. So what I'm going to do is I'm going to put this like this for a second. I'm going to hold this. See, guys, let's get this on camera. We've got this on the special camera here. There we go. You guys see this? What do you think?
you know
what you don't
what do you not see
on these pizzas
what do you not see
well
I don't see cheese
nope
cheese free
somebody lactose intolerant
meaning like that's what you're told
or that's what you're worried about
there's no cheese on here
there's no vegan cheese on here either
vegan cheese
is terrible stuff.
I'm just saying.
But there's no cheese.
There's no fake cheese on here.
There's no real cheese on here.
You don't need the cheese on here
to make these incredible gluten-free pizzas.
You don't need the cheese on here.
If you're somebody that likes cheese,
you can put cheese on it if you really like.
It won't be a medical medium recipe,
but it'll be fun.
Maybe you'll just want to make your own
or craft your own,
and you're going to make and craft your own, right?
and then you'd be like, yeah, but I like cheese,
so I'm going to put some cheese on mine.
That medical medium, he doesn't like cheese.
All right.
So then we're going to put another big one on here too.
Okay, you guys, just moving things over.
And we got this really big one right here.
Yep.
There we go. Just making some room. Make room. Okay. And I'm going to grab this. There we go. All right. We got them on there. We got the mini pizzas. Medical medium style. Incredible, right? I'm going to grab this little one right here if you guys are okay.
Mmm.
That's really good.
Alright, that's insane.
That's really good.
Mmm.
You know what I taste?
Tomato sauce is like top notch.
And that's how easy that tomato sauce was.
How easy is that, right?
I taste the fresh tomato on top.
I taste a little bit of the onion on there.
That is so good.
that is so good
I'm going to grab this other little one
and take one more bite
amazing
I can't help it
so good you guys
so if you guys
we're going to be doing this
try to do this once a week
medical meeting cookie show
I'll be talking about tips about everything
you're going to learn stuff about garlic you never knew
ever
I got probably 50 tips tucked away on garlic.
It'll blow your mind, too.
That'll blow your mind.
I learned about red pepper tips.
All these things that aren't even here,
we're going to learn about.
And the fruits and vegetables, herbs, leafy greens,
spices, wild foods, you're going to learn a lot of tips.
It's going to be really exciting.
A lot of pieces of critical information, too.
You're going to learn about lots of different stuff
I haven't even covered.
So that's how cool this is going to be, right?
So I'm going to make a quick announcement, by the way.
So a little bit later on, quick announcement and stuff too. And, um, yeah, I'm going to do a quick
live, you guys on YouTube rumble. Okay. So make sure, you know, telegram, YouTube rumble, tick
tock, right? I'm going to do one right now. So I'm going to head there and do right now. So right
when we shut down right now in the moment, we're going to go and I'm going to do a quick live
somewhere else. So catch me on TikTok. You can catch me on, you know, YouTube. Catch me on,
you know, all the different Rumble. You can catch me on there, but I'm going to do some,
some lives right after this. So if you guys want to come over with me, come over with me.
Yeah. Today in a little bit, just a quick one. I'm really excited though. Make sure you check
out the book. 51% off $16.99 on Amazon and legendary book of what it has done. It's just
incredible. If you guys just came out of here, you don't know who I am. Number one New York
Times bestselling author. You're so loving the cooking. You're so loving the cooking.
It keeps on going up. You learned so much today. AW, awesome cooking show. Incredible.
Incredible. So glad. I learned so much, AW. The comments are flying up.
thank you for all you're doing i saw that incredible all right you guys
see you soon but go pop on do some more lives and i'll see you there you guys know i love you
and we're gonna have a lot of fun here a lot of fun with amazon live i'm gonna do them regularly
we're gonna do the medical medium cooking show and we're gonna be in the medical medium kitchen
and we're going to share tips.
We're going to share lots of stuff.
And we're going to juice.
We're going to do all kinds of things.
Heck, I mean, we're going to have some fun.
Anyway, I really do care about you guys.
I love you guys.
And proud of all of you for everything that you're going through.
Proud of so many of you that have gotten off Mattress Island
using medical medium information,
bettering your lives,
getting your lives saved,
moving forward with your life.
Proud of all of you.
And I'll see you soon.
We'll pop on and do some other lives coming up.
Thank you.
