Hi, Medical Medium Cooking Show live. The way we love to do it. That's what we always do. We do it
live. You guys know that. So this is really fun because we're going to be doing cooking tips
because I'm making the chickpea quiche, the famous chickpea quiche. Where is it? It's in
Liver Rescue right here, you guys. So this is exciting. There it is. I'm pumped up about it.
Maybe we'll get a close up too on that quiche just on the book. So this is Liver Rescue. That's
the chickpea quiche, if you guys can see right there a little bit, right? We're going to make
it. We're going to attempt to make it. That's what we're going to do, which is going to be fun.
So that's right out of here at Liver Rescue. An incredible book. You guys know the history
of Liver Rescue. It's propelled. It's changed medicine, actually, which is incredible. All
these doctors are now talking about information from Liver Rescue all around the world. Millions
of copies have been sold of Liver Rescue around the world. It's an incredible book. It's helped
so many people. Learning about your liver is really, really helpful. I got to tell you,
it's really helpful. So you guys, chickpea quiche, we're doing, we're going to chop up some
vegetables and get that going right away. So we got broccoli right here. We got some beautiful
broccoli. So I'm excited about this. Let's get these things chopped up. So here's how the quiche
works. Okay. We're going to chop up a bunch of vegetables. We're going to throw them on a pan.
We're going to throw them in the oven. We're going to get them roasting. And then we're going to make
the batter. Gluten-free, egg-free, dairy-free batter. It's going to be so cool. And it's a
chickpea batter. And this quiche is going to be incredible. So I'm excited about this.
So I want to show you what I do with broccoli. So I get any of this stuff right here, if you can
see it right there. You see that? The dark spots right there? That's where broccoli starts going
bad and you want to get that out. That's what I love doing because that's fermenting.
you know and you just don't want that it's actually going bad so you look for any of that
kind of you know maybe what we can call rotten spots right and even though it's a beautiful
broccoli you want to be able to clean it up a little bit so i got some little spots right there
too so i shave some of that back whenever i see any of that so that's how i do it because it's
going to ruin the flavor if you fermented broccoli tastes so bad and no one realizes how disgusting
it is. When broccoli, like little pieces, people don't know. You buy it in the store just like this
and you don't know that this little spot is fermenting because you got this little, there it
is. The brown little spot just came right out. It's this right here. I'll show you in my hand,
right? Now that might not look like much, but if you ate that on its own, you'd be like barf and
you'd never want broccoli ever again. You would never want broccoli ever again if you ate that
one little spot like that. Okay. And people don't realize it. So here's what I like to do. This is
Hey, you guys, you're coming on. This is incredible. Hi, EW. Love these lives. And you, of course, honored you're here. So excited you guys are here. Love this. You love your sharp knife, right? This is the parent knife. You guys, I love using it. Like, it's a tool for me. That's the whole point. You don't want to do all this intricate stuff with the big knife because it's like if you do, if you're doing everything intricate like this, this is how you chop your hand off.
That's how you chop your hand off when you're using a knife like this to do all kinds of little things.
Seriously, you guys, you want to use a paring knife and you want to be able to put your fingers on it like this.
And you want to be able to, you know, use it as a tool.
That's the whole point without, you know, cutting yourself, of course.
So here's what I like to do with the broccoli.
I want to use this broccoli.
I always cut the end off right here a little bit.
So I always cut the end off like that.
See that?
Right?
I want it fresh right on that end, right? That's what you want to do. Another thing is,
then I take the knife and I peel back that hard, hard lining because at hard lining,
you're just going to be, your guests are going to be chewing on that. You don't want them chewing
on that. You want the tender heart down in the center of that broccoli. See what I'm doing?
And I'm saving. I'm going to eat all that. That's where the goods are at. The tasty stuff is right
there you guys seriously and if you look this is an incredible tool i got it linked in the store
so you can check it out but this is the one i use now i'm just i'm just scaling this back a little
bit i want to show you a couple of these little tips right off the running here so i'm scaling
this back because this stuff really this this liner here basically a broccoli lining right this
casing is so tough. I tend to bring it back like that. Right. So that's what this stuff looks like.
There it is. Now you've got that tender. That's it. It's like basically the heart of that broccoli
stem. Incredible. So let me just start getting that ready. Another thing too. I don't want to
mince this where I do this, where I'm cutting it like this and it shreds. So what I'm doing here
now is I'm cutting it like this. Check this out. Right. You don't want to shred that broccoli to
nothing. That's something you don't want to do. You don't want to shred it to nothing, right? So I
did that. I'm going to keep all that, those beautiful florets, right? And then now I'm going
to cut this. So I'm going to cut it thin because this is a quiche. You don't want somebody eating
a piece that's like this. Ready? Hey, hey, A.W., I just found this piece in the quiche here,
and the little quiche muffins that you made, it was in the center of the muffin and I almost
choked on it. So look at that right there. You don't want it like that. It's a quiche. So you
want to cut it kind of thin like this. See what I'm doing here? It doesn't have to be perfect.
Nothing has to be perfect. If you want to be a perfect chef, then you're just going to set the
expectation so high on yourself. And then all of a sudden someone that maybe has a different taste
palette, they're going to taste something you made and be like, eh, it was all right. And then you're
going to be heartbroken. You're going to be crushed, crushed because you're, you're going
to be crushed because you're going to be like, you know, you put your heart and soul in that.
And then some family member basically just broke your heart, right? You guys, you guys,
did you ever make anything for anybody? I want to ask you guys this question. Did you ever make
anything for everybody, for anybody, right? And someone's like, it's all right. Yeah, it's okay.
Did you ever see that? All right. So we got that. We're chopping these up. I'm going to,
I'm going to chop a bunch of this, right? And you, you killed yourself with it, right? And someone
was just like, yeah, it was, it was all right. It was pretty good. No, you want, you want them,
You want them happy, right? So here we go. We got the quiche going on.
It's your dinner time over there. I just saw an Amazon customer saying it's my dinner time. No,
Hannah says it's my dinner time, right? Incredible. Let's get some more broccoli
going real quick. We want eight cups of broccoli. That's what we're looking for.
So I'm going to cut through these parts again real quick for you. I'm going to show you. That's
a brown spot right there. So I want to give you tips while we're doing this,
because I want this show to be fruitful in every possible way for you guys.
I always cut the little back, you know, get a nice little fresh piece off the back there.
I want this to be a fruitful show for you guys, right?
I want to show you what I use, show you what I do.
Okay, we're going to make a cup of tea in a little bit.
We're going to make a quiche.
So Angela says, yes, my husband called something I made bland.
haven't cooked for him in 16 years well that it couldn't it couldn't be that tough when uh look
i've had i look i've made i've made food for for friends and people and then and all of a sudden
someone's like oh it was all right like it was all right that was it it was okay that's all so
i'm just cutting these pieces up right here you know i get it not everybody has the same taste
right? I'm going to cut this one in half like that. Okay. I'm going to do this. All right.
So, and then we're going to do this right here. We're going to cut this.
We're making it so they're small enough. This is a quiche and, and these are going to get roasted,
but we want, we don't want big hunks in this thing. This is going to be incredible. You guys,
when you see this, okay?
This is going to be amazing.
So I want to get somewhere around eight cups.
So I'm going to go with another big one too.
So let me go with this nice big piece of broccoli right here.
If you guys can see this, look at that.
It's a beautiful piece right there, okay?
I'm looking for any spots.
It looks clean.
I'm going to cut this back end off.
A little cap.
Fresh.
All that fresh, juicy broccoli down in there.
I'm going to peel this back again. Okay. Look at that. Look how tough this is.
This doesn't cook easy right there. So you want to get that poultry seasoning substitute, please.
Yep. Pulling it off right now. Definitely Roma. I'm going to be doing it. I got some marjoram
right there in front of me. I want to show you guys. I got some rosemary. I got some thyme,
some sage, right? Parsley, sage, rosemary, and thyme. You guys know I can't sing. But listen,
we've got the whole bit here. So this is going to be really fun. All right, let's cut these.
Cutting these off right there. All right. And now we're going to shred this back though a little
bit. We're doing a poultry seasoning substitute. Indeed we are. Oven's almost ready.
We're going to be roasting some broccoli for this. You guys, have you ever made the liver
rescue quiche? That's what I wanted to ask some of you. Have you ever made this quiche before?
just curious, right?
If you've made the quiche before.
What I like about this is this dish does not taste healthy.
I'm going to tell you right now, you guys.
This dish does not taste healthy.
It tastes like you're eating something bad,
meaning it tastes so good.
But it means if you feel like when you're having this,
you feel like there's eggs in here and dairy and cheesy gooey dairy. You feel like there's,
you know, you, you feel like you're eating something like a guilty pleasure. You feel
like there's gluten in here, lots of gluten in here. So I'm going to pop this on here.
It's a great dish for the holidays. You can psych someone out with this dish, man. Hey, look,
I made you a quiche. Hey, you know, I made you a quiche. And then meanwhile, like they think this
thing's like packed with everything bad in it, but it's not. What is a broccoli substitute?
Go with Brussels. Go with Brussels. Go with some asparagus. If you want a substitute for broccoli,
it's a really good question, by the way. Really good question. You made it a million times,
Ashley? Ashley said she made it a million times. All right. So we're good there. We're going to
get this on a pan. So let's start doing that. So I'm using this parchment paper. Okay. It's linked
in the store, right? Parchment paper. I do like it. I do use it all the time. So I'm letting you
know. All right. So if you guys see here, I'm putting the broccoli out on the parchment paper
here. This pan is also linked in the store too. You guys probably have one of these pans. That's
what I'm assuming. You probably have one anyway, right? You guys have some of these cooking pans?
Aren't they great? Love it. Can't live without it. I really can't live without it. It's just such a
great pan, right? So I'm getting this right off the board like this. Now you guys know I like to
clean the board when I'm cutting up everything, right?
There we go.
Let me just get this over.
You guys like, you know, I think I can go with a little bit more broccoli.
I'm going to go with one more.
And then we're going to get some tomatoes on there too.
We're going to do that.
Let me cut this back a little bit here.
so how many of you guys are traveling during the holidays right you're traveling a lot or are you
are you just somebody that's home a lot during the holidays which is it you guys do a lot of traveling
a lot of people i know they're traveling
so we're gonna we're gonna chop up this we're gonna be good now after this we're gonna have
plenty of broccoli for this quiche. So I'm excited. Here's a question I wanted to ask you guys.
What's your favorite vegetable? That's what I want to know. I was thinking the other day,
I was like, you know, I never asked that question at all. What's your favorite veggie?
I'm kind of curious right now. I'm actually really curious to tell you the truth. Is it broccoli?
Is that the one? Is it a Brussels sprout? Like what's your favorite vegetable?
There we go.
You guys like red bell pepper?
You guys like tomato, which is a fruit, right?
That's a fruit.
So I'm going to do is make a little room over here.
Moving this around and we're going to pop some tomatoes on here, too.
So what I'm going to do is clean off this board a little bit.
What's your favorite? Carrots? Really? Carrots are your favorite vegetable? Broccoli's your
favorite? Incredible. Potatoes? Spuds, right? Yeah. Those potatoes are great. Love it.
Potatoes are my favorite too. Really my favorite as well. What else do you guys like? Artichoke?
Yeah, man, a good artichoke. Forget it. A good artichoke is really amazing. Love a good artichoke.
If you guys just came on here, I'm the number one New York Times bestselling author of a book series.
It's the most popular health book series in the world. Millions of copies sold around the planet.
It's almost in every single medical medium books are almost published in every single country in the world.
so many countries, right?
And the Medical Me and Book Series
has been saving lives
for six and a half years now.
Maybe coming on seven years pretty soon, I think.
I gotta try to remember going back.
And the books are known
to turn people's lives around
in such a profound way.
It really is incredible
what the books have done.
And I'm making the quiche recipe
in the liver rescue book.
So if you guys just came on here,
we're making the quiche.
And here's what's cool.
How many of you guys are worried about gluten?
That's what I want to know.
So everybody on there,
are you guys worried about gluten?
Are you guys not worried about gluten?
Are you somebody that it doesn't matter about gluten?
So I'm cutting these tomatoes.
Is gluten a problem for some of you guys?
You're worried about it
and you're trying to avoid it.
Are you looking for gluten-free options?
right? Because what I love about this chickpea quiche, and maybe you're somebody new here. I
love about this chickpea quiche. Incredible. It's gluten-free. It's dairy-free. Think about that
right there. Gluten-free. You're not worried about gluten? So Larissa says, I'm not worried.
Wow. Wait till you try this, Larissa. Wait till you try this though. And you're like, wait a
minute. I just thought I had gluten. No gluten makes me sick and breaks out my skin. All right.
Well, guess what? We're doing gluten-free quiche. But when you taste this, guess what, you guys?
When you taste this, you're going to be like, no, no, there's gluten in there. There's got to be.
You're going to be like, there's got to be gluten in there. When you taste this quiche, you're going to be like, no, there's eggs in here.
No way, medical medium. There's eggs in here. You tricked us. You tricked us. There's eggs in here.
You might even be like, there's cheese in here, medical medium, because there's got to be some cheese in here.
Did you put some Parmigiano-Reggiano in here?
What did you put in here?
And it's not.
It's cheese-free.
It's egg-free.
It's gluten-free.
How great is that?
All right, so we're cutting up some tomatoes right here.
We're doing halves, and I'm cutting up a little smaller, some of them.
All right?
That's what I'm doing here.
So I'm trying to read some comments.
gluten makes my toes hurt badly. So when you eat gluten, your toes hurt really badly. My God,
that's awful, actually. I mean, that's awful, right? So yeah, no, that's not fun. You know what?
I can see why you're avoiding gluten, because if your toes hurt really badly, that's awful,
right Michelle says is there a way to print out this recipe thanks
liver rescue you gotta take a look at liver rescue right here we'll give you a little
look look check this out that's a famous book in the health world it's turned lives around but it's
also turned the medicine around because medical doctors all around the world have taken medical
medium information from this book, Liver Rescue. And they talk about it and they help their
patients with it. If you haven't read this, you might want to check it out. Link is in the store
on that. So great. We're going to cut a few more of these out right here.
A.W., I love your tricks. I got the tips. Yeah, I'm tricking you, right? No gluten in there.
No dairy, no eggs, right? Seriously. I mean, when you try this, you're just going to be mind blown.
Yeah. Incredible. You guys, you love the, you love the liver rescue book. I saw that right there.
You've helped me heal over 200 plus symptoms, feeling incredible, definitely staying clear
from gluten. Amazing. Amazing. That is so incredible and I'm so proud of you too because
if you've had 200 symptoms, that means you've suffered greatly. Wow. What kind of spiritual
growth did you do? Whoa. The spiritual growth we do when we're sick and we have symptoms,
right? And then we struggle with our symptoms. You know the spiritual growth I'm talking about,
right? Wow. And then, and then you, you, oh my God, you rise out of the ashes like that.
Out of 200 symptoms, you rise out of the ashes at a 50 symptoms. You rise out of the ashes
out of 20 symptoms, out of 10 symptoms. And then you're a different person.
You're an entirely different person. I'm getting your every,
I'm getting your everyday things
to MM and 50 symptoms.
So Ken, you got rid of 50 symptoms?
Amazing.
Amazing.
Think about the spiritual growth.
Now that's spiritual growth right there.
You rise out of the ashes
out of 50 symptoms.
You rise out of the ashes
out of any symptoms.
That's what I'm talking about.
That's when
that's when your soul grows.
like no other. That's when things change. Kim Miller, my cravings are getting better every day
with your info. Yeah, those cravings, those cravings can get us. They can. They can. But
when you learn how to take care of yourself, like in the liver rescue book with this quiche,
and you learn how to take care of yourself, life changes and the cravings start to go away.
How incredible is that, right? Yeah, Trisha Hall, spiritual growth. Indeed. Indeed.
You guys, I'm chopping up some cherry tomatoes right here. I think we're pretty close to having plenty here for this. I think we're going to have plenty of these. All right. There we go. Maybe a couple more. One blew up on me.
A little tip on this, you guys, look out for the squishy ones. Look out for the real squishy ones. Look out for the ones that might have gone bad. One rotten tomato ruins the whole bunch. One rotten tomato can ruin the whole bunch. I'll tell you, I'm going to be straight up about that. It really can. It really can. It could ruin the whole bunch. So you got to look out for those rotten tomatoes, right? All right.
it's like that whole thing one bad apple right yeah isn't that funny when people people say
they they they relate to bad apples with people yeah that person's a bad apple
do you guys ever notice that you ever notice that it's like you run into somebody that makes
life really difficult or something and it's like yeah that person's a bad apple right and then if
that person, if that person like, you know, if they, then they'll say that apple doesn't roll
far from the tree. Cause it's a bad apple and a bad tree. You guys ever see that? Did you,
did you ever hear that? I want to show you that too. So what I'm doing is,
so I'm roasting up these right here. I'm roasting up the broccoli. I'm roasting up
the cherry tomatoes. So I'm going to pop that in real quick at this. Well, in a minute too,
actually. Let me do that. Let me put this over here. I forgot. We have onions we got to actually
do too. So we got some onions to do. Let me get rid of these. Got some onions to go.
So you guys, if you just came on here, we're making the quiche, right? An incredible chickpea
quiche. How many of you guys like chickpeas, right? Chickpeas is basically the garbanzo bean,
right? It's the hummus. Okay. So we're going to get some stuff in the oven right now. You guys
heard that a lot. You heard the bad apple thing. So people are like told they're bad apples. Okay.
Well, one little bad tomato ruined the whole bunch there. So let's get some onions going. Okay. So
I lost that one. Get another one. Got to throw a spin on it. If you throw too much a spin on it,
It's going to pop out of your hand and go flying.
You got to grab onto that.
So you guys, I told you about the onions, right?
Sweeter at the top, bitter at the bottom.
This is where I don't want to use the bottom of the onion by the roots.
Okay, there you go.
I want to do a little close up.
Okay.
Here we are.
See the roots?
That's the root right there.
It's the bottom of the onion.
It's where it went into the ground.
Like that, it was in the ground.
The top of the onion, where the greens came out, right?
All the sugar in the onion is at the top right here. As it goes down, goes down and keeps on
going down, right here when we get down to the bottom, somewhere about this mark on,
it's not sweet anymore, right? That's the bitter part of the onion right there. When it comes down
to a quiche, I want to cut that pretty much off right there. Take a look. I want that to go.
Even that is going to be a little bit more kind of like harsher and sharper, but I'm going to
leave that, but I'm cutting at least that off right there. That's how you make the quiche good
or anything you're doing. You see these? You don't want to use those. You definitely don't. In fact,
I might go back a little bit further on that one. I might go a little bit more on that.
So let's take a look here. Maybe a little bit more. I want this to taste good. So I'm showing
you guys how it works right there. Okay. I'm going to peel this back. Now you can, you know,
peel as far as you want to peel an onion back if you want. If you want to take it back a little
farther, you could. You don't have to. There, that one's perfect the way it is. Okay. That's the top
of the onion and I leave more room up there. So I don't cut that much off of that. That's the really
good part right there. So I just want to show you guys. How many of you guys like onions?
I never heard that before and I watched a lot of cooking show. That's a unique tip. That is
medical medium exclusive tips. That one right there. It's not on any cooking show. It will be
though. It will be soon. That's what happens. Here's how it works in the medical medium world.
Everybody grabs the info, right? That's what they do and they don't cite it back. Don't cite it back
to the medical medium. We don't have to do that. No way. So I'm going to cut this up in nice little
halves here. There's a lot of tips you're going to learn here that are only from here, only from
medical medium information. I'm not boasting. I'm not bragging. I'm just stating a fact. I know
there's some people that goes, oh, he's got such a big ego because he's saying he's the only place
this tip came from? What am I supposed to say if it's the only place it came from? Am I supposed
to pretend that doesn't exist and be like, oh, am I supposed to lie? Am I supposed to say, you guys,
I heard this onion tip from somebody else, even though that's not true, but I guess I have to lie
and say that to make you happy because you'll get upset if I say the tip originates here from,
with medical medium. So let me just, I guess I'll just lie and say, I heard it somewhere else,
I guess. I don't want to get anybody upset. But no, the onion tip is medical medium.
And medical medium is starting to get some tears in his eyes. He's so upset. He's starting to cry
right now. Only because the onion is so strong. All right. So what I'm doing is I'm cutting these
up. I don't want them too small. I mean, I don't want them too big. All right. So we're going to
chop up a little bit here. There you go. Let's chop up some more. We got an onion mess.
you guys if you just came on here we're making a chickpea quiche
and i'm in tears some reason this onion got me good
you guys do you have any tips for me
do you guys have any tips for me right wet the onion is that what it is give it some cold rinse
but you lose all the flavor on that tip.
You lose all the flavor on that tip.
Whew, man.
That's seriously, for some reason,
this one got me.
Oh, that's funny.
Still laughing.
I'm going to shut my eyes while I'm chopping.
Do not shut your eyes when you're chopping
like I'm doing.
Wear goggles?
That's a good one.
Alright, let's get these in here on the plate, on the dish, on the pan.
Alright?
So what I'm going to do is get these on here.
I think I got this really cool tool.
By the way, guys, this is linked also in the store, and it's really awesome.
I think there's one link in the store.
If not, I'll link it another time.
All right.
How cool is that?
That's awesome.
All right.
That was the strongest onion.
I've ever laid eyes on.
Definitely going to tell you that.
That was probably the strongest onion
I think I've ever worked with.
So what I like to do here,
take a look at this, you guys.
Let's see if you can take a look.
You guys, let's see if we get a close-up.
All right, cool.
Let's get the camera off my face right now. If that's okay, you guys, can you get the,
can my production team get the camera off my face for two seconds, please? God.
Because I am like crying from that onion. That was the biggest onion blast I've ever had.
All right, you guys. So here's what's happening here. I'm shedding this back is what I'm doing.
Yeah. All right. So I'm shedding these back. Right. Going to get some cloves out of here.
You guys like doing it this way? Check this out, right? You guys like doing it that way
when you do this?
It's my favorite way of doing it.
I mean, this is a tip.
This isn't my tip, I don't think.
I don't think at all.
I think chefs probably do this all the time, right?
Don't they?
I mean, I know what tips are unique
that, you know,
because of the spirit of compassion.
And I know what tips originated from
Malcolm Neum because of the spirit of compassion.
So I know.
So I know this one didn't originate.
This one, garlic's been peeled like that
for a thousand years.
A thousand years.
So, and it's a great tip. It's a great tip that started probably somewhere in France or something.
I only started doing that after you showed it, Ellie said just now. Incredible. Incredible.
Cleaning off the board a little bit.
I can see. I can see.
incredible i can see now
so happy all right there we go let's get some more cloves
now we're roasting garlic remember that so you guys keep that in mind we're actually roasting
garlic is what we're doing right now. Okay. So we're getting some cloves.
Do you guys like garlic? I'm running into people that hate garlic all the time.
Tell me if you guys like garlic. Is it something you guys like? I'm just curious because I'm
running into people that really don't like garlic. I don't blame them one bit. Okay.
so we got enough cloves here we're gonna roast these up there we go all right
let's get these on the pan we're going in the oven with this is what we're doing
we're going in all right you guys
Let's get some garlic down here.
So you guys, I'm putting this in right now too.
This is going in.
You love garlic?
You guys love garlic?
Incredible.
Incredible.
That's going in too.
Your comments put me in a trance.
Because it's so great to see garlic lovers.
It's okay if you hate garlic.
I'm not going to judge you one bit.
Okay?
I'm not going to judge you one bit.
If you don't like garlic, if you don't like an onion,
I still believe in you.
It's still an honor to have you here.
Please know that.
Okay?
Let's make some tea.
I think I need some tea after that emotional experience of all the tears and all the crying.
I think it would be great to have a nice cup of tea and we can get down to business.
There's so much to talk about, so many things to do, okay?
I think that...
Does a cup of tea put you guys in a good mood?
I like cleaning off this board really well.
So let's do that now.
Okay. So I have the tea kettle right here that I really love. Now, the reason why I like this
tea kettle, just so you guys know, one of the reasons, it not only heats everything up quick,
but it doesn't scream at me. It doesn't scream at me. Okay. And there's a lot of tea kettles,
electric tea kettles, right? And they make so much noise. It's just crazy how much noise they make.
And this one doesn't do that to me. So that's why I really like it.
So I'm going to get a tea cup now.
Here we go. Get some honey out.
I'm going to go with licorice root. So that's the one I'm using right now, you guys. The link
is in the store. It's licorice root tea, but it's traditional medicinals. The best tea company.
It's my favorite tea company out there. I'm not sponsored by them or nothing. I just love,
I love these guys though. I mean, I live by, I live by that tea right there.
I mean, seriously, I live by that tea. I mean, for real. And it's just because you won't see
anything in there, but the tea and the tea has been, been pure since they started the company
and they haven't changed anything. They haven't. It's not like they're changing their system and
changing the way they do things. And that's why I love it. So that right there is linked in the
store. We got that one. Tea kettles linked in the store. You guys probably have a tea kettle,
so you're all set, but this is the one I use, which is great. All right, so
I put a lot of honey in my tea. I don't know about you guys. All right, we're good.
We're good. So I put a lot of honey in my tea is what I do, just letting you know.
all the other tea kettles, right? They're so loud. You wouldn't hear me talk right here.
Electric tea kettles. It's a strange thing. So loud. I couldn't even talk on here why it was
going. So that's why that's my favorite. It's just really cool. So here's what I do with honey,
right? And look, this, this, you may do something different and everybody has a different twist to
it, right? What they would do. But I put a lot in my tea and I don't know how you guys feel about
that. Okay. But I don't carry the honey around like I do the maple syrup, right? I don't do that.
And then I pull it out all the time. I don't do that like I do the maple syrup. Now you got the
option right here. You got the option of doing maple syrup in tea. You might be somebody that
does maple syrup in tea. Okay. So you can do that. I do that a lot too, but mostly what I do is I
just keep it on me and then I pull it out and I just take a sip once in a while. That's the
incredible maple syrup, by the way. I can't, I can't help it, but I love that stuff so much.
So I got some honey in there,
pour some hot water.
incredible.
I'm going to mix it with a spoon.
I showed you guys these, right?
If you're trying to get away from metal utensils,
which we all do metal utensils, I'm sure, right?
If you're trying to get away,
incredible, inexpensive way to get away from it right there.
These ceramic ones, I'll show you real quick.
up a close, like a closeup right here, which is really amazing. It's these. So I eat soups with
these. I eat stews with these. This is what I do. And I've been doing this for years and I've been
using these for years. So it's a way to get rid of the metal utensils all the time. Cause I use
metal utensils too. Right. But it's a way to get rid of, it's just, it's so awesome. And so I use
it for tea. I use it for everything. And what's really cool about these, right? I got a bunch of
them in here. Okay. That's the one that's the plain one right there. I'll show you up close.
That's the plain one. Incredible, right? And even these big ones here, I use for different things,
which is incredible too. I'm addicted to these. What I love about this Amazon live show,
which is really incredible, okay, is it allowed me to be like, why don't I, this is an incredible
show to do this because that's what it's for, right? That's what big part of what it's for.
I go, okay, I could do all the medical medium cooking tips I've never done for anybody, right?
Never showed anybody. I can do that. I can show them what I'm using that no one's seen that I use
every day in my life. It's just so cool. Spoons are nice, right, Ella? Incredible.
I bought the porcelain spoons, used them yesterday for the first time with my healing broth. Loved it.
Here's what's going to happen, okay? Blessings, who just left that comment, here's what's going to happen.
You're never going to want to let go. You're never going to want to stop using them.
What happens is once you use it with your healing broth, these spoons, once you use them, something changes.
What happened was, I don't know if it's four years ago. I don't know what it was when I first used them.
I don't know if it's five years ago. I don't know. Maybe even years before that. I can't remember
now, right? So much is going on. But when I started using these, that was it. I used them
for everything. And it's the craziest thing. And you don't let go. You just stay with it.
And it's really funny. I bought those white spoons too. They're so nice.
Garden Party, incredible. What's the brand of that tea called? It's called Traditional
Medicinals, right? That's it. I showed you guys before. Traditional Medicinals. That's the
Licorice Root one. That's the branded tea I trust. If I trust something, it means it's good.
So that's the one I trust right there. And I've trusted that one for years. They haven't changed
their system. And that's what matters. Love that feature, being able to show his products while
you demonstrate. Absolutely. And right now, if you guys just came on here, we're making the quiche.
I got roasting vegetables, roasting now making dough. So let's get going. First of all, can I
have a sip? Is that okay for a second yet? That's just what I needed after all those tears.
That's what I needed after all that crying. Incredible honey too, by the way, too. It's just
so good. I'm going to put it over here. Let's make the dough right now. Yep. If you don't see
something linked in this store, check out medicalmean.com, you know, if you want. If you don't
see it in this video, right, then you can look at the Medical Medium Amazon store too.
All right, let's go. We got those roasting in the oven. Let's move the tea kettle. We're going to
make the batter. We're going to make a greasy, eggy batter. We're going to stick it in a deep
fryer. No, we're not. We're not going to do that. The batter is clean. It's healthy. And that's
what's beautiful about it. So let's start mixing it up. We'll start doing that now.
I got a bowl here in front of me. Okay. And
first of all, we're going to do a blender style.
That's what we're going to do. Let's go with, let's go with some water. I'm walking around.
All right, come on. Take it seriously here. Can't have that much of a light heart today.
Three and a half cups of water. We're making the batter.
One cup of water right there. It's going in the blender.
Two cups of water. Do I hear two? I do. Two cups of water. If you guys just came on here,
hang out for a while.
I'm going to make a quiche that will blow your mind
and knock your socks off.
Are you guys counting?
Is that three?
That's three cups.
Let's go with a half cup now.
Going to go with a half cup.
Three and a half cups of water.
Let's go with lemon now.
Let's do that.
Let's get some lemon in there next.
Awesome. This is really going. Oh my God. I never showed you my lemon tip. Let's do it.
Maybe somebody did it before. I don't know. I've been doing it for years,
but I'm going to show you. Okay. So let's, let's, let's get to the lemon right here.
Okay. We're on the lemon. Let's do a little closeup, right? So you got the butt of the
lemon right there. You got the stem of the lemon right there. Right? So I'm not going to cut the
stem side, you guys. I'm going to cut the butt side right there. Okay? So I'm going to cut it.
here we go. I did. Then I'm going to take the knife. See this cool paring knife, right? I use
it as a tool. That's what I do. And I'm going to take the knife and I'm going to bring my hand down
closer to, see the blade? See how I'm using it? I use it. And then the handle goes in my palm over
here, right? And then I'm going to cut a hole right here. I'm going to cut a hole in here. See this?
Sorry, you guys. Let's get a better camera angle. Okay. So I'm just kind of cutting the center up
a little bit in there. See? I'm just putting my knife in there and just kind of like cutting the
center a little bit. Okay, there we go. And then that's how I'm going to squeeze the lemon.
So instead of cutting the lemon in half, I'm going to squeeze it just like this. And I'll show you
guys. All right, you ready? And this is what I'm going to do. So I'm going to take this over here
and I'm going to squeeze it just like this. Can you guys see this? I should have probably done
it in a bowl so I could show you. So let me do it in a bowl too. Okay. So let me get a little bit
of a little bowl over here. Okay. And we'll do a little closeup. So you see what I did? I cut the
end off the end off the butt. That's the stem side right there. All right. And now I'm squeezing the
lemon like this. So that's what I'm doing. Just like that. And you can do two hands on the lemon.
You can do one hand, whatever you want to do. Okay. But that's what I'm doing. And what's great
about this. Okay. See if you can see this. I'm trying to set it up. There you go. So you can see
it. Okay. And that's how I like to do it. And I didn't show you guys that because I figured
everybody just wants to cut their lemon in half, right? So, so I'm showing you how I do it. I'll
do another one. That lemon wasn't even that juicy. It really didn't have any juice in it for some
reason. It didn't have a lot of juice in it, but that happens. So I'm going to cut this one and do
this one now. All right, so here we go. I'm going to cut this butt right here. You guys see it.
Here we go. We're back to that again. We're going to cut the center out.
I know you guys can't see. There we go. All right. See if you can see this now.
There you go.
There's some juice in that one.
There we go.
Great tip.
You guys like this one?
What do you think?
I like it better this way.
There we go.
So I'll do another one, same way.
Cutting the back off right here, like that.
Taking the paring knife, I use it as a tool.
Do you guys have a paring knife?
A friend of mine has a steak knife and uses a steak knife for everything,
but has a lot of scars on their hands because that steak knife wasn't really,
it wasn't really that easily easy to use it was dangerous so he uses a steak knife for everything
he doesn't want to get a knife and I saw him using a steak knife on something one day and I was over
the house over his apartment I saw the steak knife he was using and I said you're gonna kill yourself
with that. I said, you're going to cut something you don't want to cut on your hand. That was the
most dangerous thing I've ever seen with a steak knife. You don't want to do that. He's cutting
everything with a steak knife. I saw him cut open a kabocha squash with a pumpkin with a steak knife.
No, it was a squash. Well, that's what a pumpkin is. All right. So we're getting a lot of lemon
here. We're getting a few lemons. That lemon was empty after I squeezed that. That was so great.
So I'm taking a look at how much I need here. I think I got almost three tablespoons. Definitely.
Okay. And I'm going to check the vegetables. Turn on light here. Coming together. They just need
another minute and we're good. I'm going to go with one more lemon really quick. You can do it
any way you want to do it. You can do your lemon the way you want to do it. You can cut it in half,
right? There's nothing wrong with that. Look at that. I just love doing it this way. And the
whole lemon empties out when you do this. Whole lemon empties out. What do you think? You guys
like that idea? You like this lemon way of doing it? Or is it a cool tip? First of all, do you guys
even like lemons? All right, there we go. All right, we're good, you guys. We're good.
Incredible. That's going in. That's a lot of lemon juice right there.
All right, we're going to get the vegetables out.
So we're doing that now.
Oh, I forgot the chickpea flour. Look at that. So here's some chickpea flour right here.
And I got to get spices in this batter. So let's do that really quick.
So I'm going to get some rosemary in here, a little bit of that.
So we're going to go through these, right? That's thyme right there. Okay. This is like a poultry
seasoning you can you know and then a making you don't need to do a poultry
seasoning this is just what I want to do right here it's a marjoram this is great
got some sage right here I could show you guys close-ups let's do some close
ups on the spices too I want you guys to be able to see these spices all right
let's do that so yeah I want to show you guys a little bit here let's do some
black pepper now. This is making your own poultry seasoning. That's what I love about it.
I want to show you here. Got some nutmeg. I'll show you that too. A little bit of nutmeg.
It's great to see the spices if you can up close. That would be great.
That's fun to see them like that. So we got all that in there. We're going to put some salt in
there too. Now you guys know I'm not a big salt
fan, but man, if you're going to make a quiche for somebody
and you've got a whole bunch of people over and it's already
gluten dairy free and egg free,
you better put some salt in there.
You want
happy customers.
That's what you want. You guys
want happy customers. When it comes
down to it,
when it comes down to it,
you want some happy customers, you know?
Wow.
That's some
piping hot stuff right there. I'm going to show you up close, but that's the onion steaming away.
That garlic is roasted. That garlic is done. And I'm going to show you what we're going to do with
that in a second too. Okay. Let me just find a home for this for a quick second.
Wow. Steaming, piping hot. Look at those roasted vegetables. You guys see that?
Whoa. Yeah, that's incredible. That's incredible right there. That's hot. Let's make sure that stays there. Not even my hands can handle that heat.
because you guys know I got good heat tolerance with my hands.
So I'm going to start making...
I'm going to start...
First of all, I got to get the garlic cloves in that mix right there.
So let me get the garlic cloves over here.
We're going to open these up.
There we go. So take a look at these real quick you guys.
Here you go. Great.
So we're getting some roasted garlic out of here. So good.
These are going to go in the blender.
I love when they get a little burnt. So that's what's going on here. When you look at these,
they get just a little burnt. Look at that.
Love it. Do you guys ever do roasted garlic? This is making you hungry. I just saw that.
that's making you hungry i mean this is just so yummy the garlic has to be hot oh yeah but you
guys know i can handle a really high heat with my hands i've always told you that guys that many of
the people who know about medical medium um and everything know that that i've talked about that
for years right i can handle some serious heat right i could touch a hot potato i'm one of those
people that can grab the hot potato out of the steamer with my hand and get it to a plate and
actually hold on to it a little longer than somebody else. It's actually really funny.
Just reading comments too while we're doing these roasted garlics.
Yep.
The recipe, just so you know, is in Liver Rescue. I want you guys to know this is the quiche.
it's in Liver Rescue.
Check it out.
Check that book out if you don't have it.
You won't be sorry if you get that book.
It's a great present for somebody too.
You know, everybody walking around
with stagnant, sluggish livers.
They got all the weight gain.
Anyway, it's a great book there.
I'm on the 369 today.
but this is making me super hungry. This might not be the day
watching me make this quiche when this quiche comes out of the oven and I make these quiche
muffins might be hard to do the 369. Is it the 369 advanced cleanse? Because if it's a 369
advanced cleanse, wow. Day four of the 369 and you're going to watch me do this.
is chickpea flour fat-free?
It's overt fat-free.
So it's overt fat-free.
Everything has a little bit of fat in it, right?
Everything.
A tomato has fat in it.
Everything does.
There's nothing that doesn't.
Broccoli has fat in it.
Broccoli's got omegas in it.
Everything's got fat in it,
but it's not.
It's overt fat-free.
That means it's radical fat-free.
That's the difference, right?
All right, you guys.
We're going to get this roasted garlic in here. Take a look at these cloves. You can take a look
up close. What do you think? See if we can get them in focus. There we go. These are going right in.
Here they are. So nice. Nice and warm. Going right in here.
Dropping them all in. Here we go. Okay. Chickpea flour.
have you guys used this one um it's in the store check the link in the store we're gonna go with
six cups of the chickpea flour right there you guys ever use this there we are all right let's
do this carefully we're gonna pour this in here the thing about when the medical medium live
cooking show. You're going to see messes made all the time. We're going to go with six cups.
I'm going to try not to be messy, but this is the kind of cooking show it is,
where it's just, it's hardcore. It's live. You know, the cooking shows that are edited,
they cut the camera every 10 seconds and they're like, okay, clean up the mess for the person.
all right start again all right so that's three we're gonna get six so we're just gonna pour the
rest of this one in we're gonna keep on going let's keep on going here okay so that's four
let's level it up a little bit there we go that's four you're gonna go with five
Okay.
And I think this is six.
Who's counting?
Who's counting?
Could be six, could be seven.
That should be six.
Unless you guys tell me different, maybe you'll watch the replay and be like, oh my God, that's so funny.
Medical medium put seven in there.
Didn't even know it.
We're making a double batch.
That's why we're doing it so big too.
We're making a double batch.
All right, so we got everything in there that I think needs to be in there.
I think we're going to give that a blend as we speak.
So let's do it.
Guys, the blender is linked below too.
Now, everybody's been asking me about what blender I use for, I don't know, 10 years.
Maybe, well, actually, oh my God, for 30 years, really.
But everybody's been asking as far as with the social media thing and everything else,
what blender do you use and all that, right?
I use the Omega one.
That's my favorite blenders because they don't airlock as much.
So they don't airlock as much.
and that's why I like the Megas because the other blenders out there, they airlock and they airlock
all the time, but they airlock even for no reason, right? So that's why I like this one.
So anyway, and this one doesn't spaz out on me too. Every time I use other blenders,
they spaz out. There's a lot of reasons why I like this one.
So what I'm doing is making batter right now, but it's a chicken meat flour one, egg-free,
gluten-free, dairy-free.
Selena says, love A.W.'s cooking.
What do you mean airlock, Susan says?
Airlock is when everything just jams and freezes, where everything just locks up, jams, and
freezes, right?
That's what I mean by airlock.
just locks up and jams. Right. And that's, that's what happened. You guys ever have that happen?
You're trying to blend everything and it's constantly air locking. This one doesn't air
lock as much. It's so much, so much less air lock. And that's the difference right there for me.
So it's like, but I never had a chance to tell you the one I use, you know, it's like,
It just, what this, what this whole medical medium cooking show did was it's allowing
me to show you what I do.
That's what it's allowing me to show you.
What do I do at home?
What do I use?
All of that.
Oh yes, mine always airlocks.
Me, the Omega.
Yeah, see, it's, it's, it's amazing.
But this one, the Omega, the, um, blenders I love.
Exactly. So the link is right there.
Another thing I like about the Omega one, right, is I'm not going to cut my hand. What happens is
when you wash out your blender, okay, this is done. When you wash out your blender, right,
and you put your hand down there with the sponge to try to get down in there, say if anything
hardened on the plastic, right, and you're trying to get in there, I noticed on the other blenders,
I jab my hand and I cut my hand with those other blenders. You have to be very careful on those
other blenders. They're all jagged and they go sharp up. What I noticed about the Omega Blender,
there's less likely chances to actually cut your hand. It doesn't mean you're not going to cut your
hand if you're playing around down there. It just means the chances are less. And that's what I like
about it. The chances are less. And in case kids put their hands down the blender. I mean,
you know when it's meaning like when they're trying to get like smoothies out or anything and
You know and they're you know anything like that. It's it's it's safer. That's what I've noticed. It's safer
So what I'm doing is just getting the rest of this out right now
Check people batter here. It's pretty much all out
Here we go
All right, so the roasted vegetables now can go in. So what I can do is a couple
of ways of getting it in here. See, we'd be creative here. I'm just going to use
this right here for now and get this in. I like the ceramic spoons. What can I say?
Okay.
So what I'm doing is I'm putting this into the batter.
These are the roasted tomatoes.
Right?
See if you guys can see this.
I don't think you'll be able to catch that.
That whole height.
Oh, no.
You got it.
You got it.
All right.
All right.
We're there.
We're there.
Let's get this in. Look at that. Doesn't that look great? We're putting it all in there.
There we go. So that's going in the batter, as you can see, and it just looks amazing,
doesn't it, you guys? It's piping hot still, you know, because it came out of the oven,
get the rest in there too.
So, look at that.
So, you guys love broccoli.
That's good to hear.
Some of you guys love arnichokes.
That's good to hear.
Let's get some onion in there now too.
So, we're going to do that.
Let's get some onion in there.
We're looking good.
We really are.
Here we go.
We're going to mix it up.
If you guys can take a look, I'll give you a close up right here.
That would be nice.
Wait.
Now we got focused.
Looks great.
Yeah, that looks really good.
See if you guys get a little focus on that.
How's that look right there?
So we're going to mix this up nice.
Yeah, that looks fantastic.
So this is a dairy-free
egg-free gluten-free batter and we're pretty good there we're mixed up nice okay into where we need
to put it one is we can make these muffins which is really gonna be fun okay so one is we're gonna
to make these muffins. So this is going to be great. So I'm going to see if I can give you a
close up on that, you guys. All right. Great. You see that right there? Perfect. And we're going to
do these little baking cups right there. So you guys probably have some of these too, possibly.
The link is there if you need them. I love this tray right here. Link for this tray is there too.
This tray is amazing. I love it because you can make these muffins in here. So these are quiche muffins. How great is this? There you go.
So we're getting these in here.
Sometimes you can view two at a time if you want to.
I don't think you need to though.
You can just do one.
So we're getting them.
There we go.
Honestly, this is a great way to serve these just like this where you're doing the muffins.
So it's a fun way of doing it too.
It's one of my favorites.
So I like the big quiche, but I also like it this way too.
All right, so let's fill these.
So that's this right here.
You guys can see.
maybe you've used these before, maybe not, but it's really cool. So now we're going to scoop
these in. So let's take a look. There we go. There we go. That's incredible.
How does this look, you guys?
I feel bad for anybody on the 369 now because you're going to be really hungry
when these come out.
Maybe I could send them your way.
There we go.
You don't have to fill them so high.
And you can fill them halfway if you want.
That's something you can do too.
There we go.
Let's see what else we have here.
We'll just keep on going a little bit more.
So, what I love about this dish, though, is it smells good, too.
There's something about the seasonings, but you want to wait until this batter's cooked.
You don't want to do that.
You know how people eat raw cookie batter?
How many of you guys back in the old day had the raw cookie batter? That's what I want to know.
I want to ask that question because that's something I never had a chance to ask everybody
too. How many people did the raw cookie batter? The raw cookie dough? I don't, I mean,
a lot of people did the raw cookie dough. There we go. All right. We're going to clean this up a
little bit and we're good. There we go. That's incredible right there. So that's going to go in
in a little bit. And we're going to clean this off so these little droplets don't get burned
too. A lot of these little droplets that you can't help but they just go on here.
There we go. You want to clean them up a little bit.
So they don't burn on here when you're cooking these because they'll be by themselves and that's
what they'll do. They'll burn. Okay. So we got that all set. I'm going to put this over here
for the moment and we're going to bring this over. So here's the quiche platter,
the quiche plate right here. I love these. So there's, there's this one and then there's a
deeper one. This is, I like the shallow one right here, you guys. So this is linked in the store too.
And then this parchment paper is already cut because every time I cut the parchment paper
to fit into anything, it looks like, it looks like, you know, when I was in preschool cutting
things, it's what it looked like basically. So that's the whole point. So I use that right there.
So I love those. So I'm going to fill this right now. Let's see if we can take a look.
Do a closeup right there.
you can just pour this in but i'm scooping it for now first of all there we go
now i cut the broccoli so it was not too big you don't want a quiche with the broccoli pieces too
big you don't want the tomatoes too big these are things you don't want right so you don't want the
tomatoes all big. You don't want the broccoli all big. The onions all big because you want them
though also not tiny either. So if you want to make a really good quiche, you don't want everything
chopped to bits. You don't want everything chopped to bits. You just don't want that.
So we're going to get the rest of this in. What I'm going to do is pour a little bit more here.
You don't want to overflow this either, but I think we're good right there.
All right. Incredible.
This is going right in the oven right now.
Do a little bit of a cleaning on the outside and we're all set.
All right. It's going in.
And the muffins got to go in. You guys see these? Those are going in right now too.
All right, let's make a salad. When's the last salad you guys had? I want to ask you
has that question right there. How many salads do you eat in a week? What's your average? Last
night you had a salad? Incredible. Last night you had one too, Mariko? Amazing. You had one lunch
earlier? How many salads are you guys eating? You had a blended salad? Whoa, that's incredible.
Lana, that's great. Seven per week. Seven? Seven to 10 salads per week? I just saw that right there.
I can't believe it.
You just had your salad now?
Incredible, you guys.
Every day, about 10 a week.
Gabby says she has 10 salads a week.
So let's get a salad going.
This is incredible.
You guys, I just want to give everybody a little heads up.
My Saturday Amazon Live, if you guys join me, you won't be disappointed.
It's going to be fun because I'm going to talk about emergency food shortage tips and ideas.
it's going to be 1 p.m. on Saturday, Eastern time, 10 in the morning, Pacific time. Everybody's
always asking me, what do I keep on hand for emergencies? What do I keep for backup? What
happens if something goes on and it's not easy to get food for the moment? What happens if
something's running out out there? Like, what do you do? Like, that's what everybody's always
asking me. It's like one of the number one questions that's always being asked of me.
So I'm doing a live specifically here on Amazon, 1 o'clock Saturday Eastern, 10 o'clock Pacific.
And it's going to be about emergency food shortage ideas and tips.
So that's what it's going to be about.
And guess what?
It's going to blow your mind.
I'm going to make a recipe out of these food shortage, emergency food shortage tips ideas.
I'm going to make a recipe that's going to blow your mind.
I promise you.
Maybe it won't blow everybody's mind, but it blew my mind. Always has. And I think it's
going to blow your mind. Okay, you guys, you're going to have to fasten your seatbelts for
that one for sure. There's no question. So we're going to make a salad is what we're
going to do. You can make different sized salads. I have two really cool bowls right
here. Here's a ceramic bowl that I really like for salads right here. Here's a plastic
one that I really like for salads. I like both of these. Okay. All right. And so what
I'm going to be doing is making a nice salad right now. I might use a ceramic one. It's
really nice. It's a great bowl. Okay. All right. And let me show you the quiche I made the
other day. Actually, I'll show you that in a little while too. I made one the other day,
which is really cool.
Actually, this is even better.
So right here, I wanna show you these, you guys.
This is really fun.
So I like these mini quiche plates.
Okay, so not only can you do the muffins with quiche,
but you can do these little mini plates.
These are really cool.
So I really like this.
This is a mini one of the one I had right there.
The link is in the store, but I like these too.
So let me show you what these look like.
And I think I'll pop these in there too, in the oven.
So let's get this one filled up right here.
Can you see those right there?
Awesome.
So I got leftover batter for these.
How's that? Better?
Leftover batter.
incredible there you go
try to get that in focus for you all right let's continue to fill this one up
Great.
Incredible right there.
So I got two mini quiches right here.
So in these, these are really cool.
So I'm going to just throw these in the oven real quick.
I want to see how these come out too.
What you want to do is open the oven halfway through as it's cooking.
You want to let the steam out.
So I popped those in because when I opened the oven door, the steam came pouring out.
Now we're going to make a salad. So I got this beautiful lettuce over here. Gorgeous lettuce
right here. Just show you guys. Look at that beautiful butter leaf lettuce. Now it's up to
you on how you want to make your salad. I like to chop it up a little bit, but not like totally
chopped up not like in a crazy way where it's where it's so chopped up you know so i like to
have it at a point where it's not minced right so let's show you right here what i do is i layer a
bunch of leaves together like that and then i give it a gentle chop but i don't try to overdo it
That's pretty good right there. I like them a little bigger. I know you guys, you know,
how do you guys like your salads? Do you guys like to chop your leaves up?
Or do you guys like to have them bigger? That's my size right there. What do you think? Butterleaf
is my favorite. Butterleaf is my favorite. Wait a minute. Butterleaf is my favorite lettuce.
that's my favorite lettuce these are beautiful leaves of butter leaf right here beautiful leaves
so nice just that's really beautiful stuff right here it truly is yep you like your salads chopped
up i just saw that so if you guys are doing 10 salads a week that just cheers me up so i got
that butter leaf lettuce in there. Look at that. So now I'm going to do arugula. Now I like to chop
up arugula a little bit. Okay. So I do like to chop it up a little bit, just like a basic chop
like that. Okay. Not too small, right? Just a couple more. That's how I like it.
And then I pop that in here on top. So I like to layer my salad. You can mix them. I like to layer
them like this. So far, that's what we got. All right. And then we can do some other things in
the salad. I mean, it's incredible. Let's see. What can we put in here that'd be amazing? Let's
go to cucumber. We need that. Let's do that. So we have a cucumber. Okay. Now you can peel the
cucumber if you want. Always wash. I'm going to do a wash show someday right here on Amazon Live,
but always wash everything in warm water or almost hot water, not scalding, but you want to do that
because you can then get the wax off the cucumber
so you can have the skin too.
So you get the wax off,
whether it's conventional or organic,
it's still going to have wax on it.
And people don't realize it.
Whether it's organic or conventional,
it's going to have wax on the skin.
So what I like to do is wash it really good
with a little bit of that dish soap, right?
That's linked below.
That's the one right there.
So when I use a couple of drops
and you put a couple of drops on your hands
and you wash and massage it really good
and then you rinse with hot water, warm water. That's important right there.
So I'm going to cut the end off of this. You don't want the end of that right there. It's
going to be too bitter. The thing is with cucumbers, the higher up on the cucumber to
where the stem is, and I'll show you guys in a minute, the higher up where the stem is,
that's actually the most bitter part right there. So I'll show you.
here we go so that's the stem cap on the cucumber right and i cut it off you can even cut more than
that off but that's the bitter part of the cucumber right there so i tend to cut a little
bit more off of that one of course you can eat that bitter part there's nothing wrong with eating
that it just gets real bitter and if you're cooking for somebody making salads for somebody
they'll know another thing is if this is smushy or soft i always cut that off
always cut it off if it's smushy or soft because it's starting to ferment. If it's soft and smushy,
that one's not really soft and smushy, but I wanted to show you guys.
Okay. So what I'm going to do is I'm not going to, I'm going to have a half
half moons with this one is what I'm going to do for the salad. And I'm going to cut it thin.
I don't like them really thick in a salad where your cucumber slices are too crunchy,
too big, too thick. So if you've got guests over, if you do a thin cucumber slice,
they're going to like it a lot more and they're going to eat more cucumber slices because of it.
A big, thick cucumber slice is never fun for company, for guests, for friends.
It's never really a fun thing. I mean, they'll say they'll like it possibly, right? But you want
to go thinner and you can go thinner than that. I was just cruising through, but you can go thinner
than that. It's a really good idea to make sure they're not too thick. You don't want one like
this. Okay. You don't want them like that in your salads because your company will probably mostly
leave those in there and they'll probably have one and that's it in their salad. I've seen that
over and over again. You want them thinner. So I'm throwing some cucumber slices in the salad
right here. Amazing. Okay. I'm going to put some asparagus in here too. So these are pencil
asparagus, right? These are the older asparagus. That's common in the chef world where these are
the older ones, right? These aren't the tender, big, juicy ones. So keep that in mind, but I still
love these all the same. Steamed. These are amazing, right? I'll eat cucumbers in any form,
but for guests, yeah, that's true. G-Force, that was really cool.
So what I'm going to do is cut these in half inch to three quarters of an inch pieces.
That's going on the salad right there.
Some asparagus pieces. I'm going to grab, when you're doing asparagus in your salads,
You want to get the tops mostly when you're doing them raw. These are raw asparagus. If you're
cooking them, it won't really matter. These are raw. There you go. I'm going to put some of these
raw asparagus in here. That's great. Now we're going to do some tomatoes in here too. You might,
you can get away with whole tomato, whole cherry tomatoes in a salad. You can do that. I like to
cut them in half for sure when it's going in salads. I like to do quarters when they're big
like this. You want to do it like that for guests. I mean, look, for me, maybe for me, I'll just throw
the just big tomatoes in there like these big cherry tomatoes in there, but I like to section
them in different sizes and shapes, right? You don't want those too big. There we go.
getting some cherry tomatoes in there. Look for the rotten ones. They're too soft,
way too soft, or they're busting in the package. You want to get rid of those. If you get any
cherry tomatoes that broke in the package, you want to get rid of those, you guys, because it'll
just, it'll be terrible. It'll be fermented. It'll be a rotten tomato. You don't want that. So I'm
just getting a couple more in here. Different size cherry tomatoes. There we go.
incredible radishes that's a great one right there so radishes so with radishes i do like
to take the end off like this okay and i'll show you a second
for radishes i like to i like to take the end off a little bit i'll give you guys a little
tip with the radishes which are really fun just want to clear off the board it's good to clear
off your board so accidents don't happen. The more you have on your board, the slipper your board is,
you're going to end up cutting yourself. Something's going to slip.
So I like to make sure that especially with tomatoes, tomato juice gets really slippery
on the board and that's how we get in trouble. Okay, there we go. Move these over.
So we have our salad we're putting together. And what I'm doing is I'm going to cut
that top off right there. Now you can eat that. You can eat that. You can eat that top you see
right there, right? You can eat that top. Okay. But guess what? Your guest isn't going to want
that when they see it. When your guest sees that, they're going to think a bug is in your,
and you got a bug in your food. That's what they're going to think. So when that's kind
of like hidden underneath everything, like a piece of lettuce, a couple of pieces of lettuce
or something like that, a couple of pieces of lettuce around it. They're going to see that
little top right there and they're going to think you dropped a bug in there. Yep. That's right.
You might know it's fine and you could eat that, but I promise you somebody is going to get like
grossed out when they see things. People get grossed out easy with food, fruits and vegetables.
Am I right? You guys, how many people have you known kind of pick through the fruits and vegetables
and things like that and the salads and the herbs and stuff and they pick through it because of
those reasons, right? I chopped that one off too. People don't want to bite on that right there.
They just don't want to bite on that. So what you do is you want to get your radish cleaned up.
You want your radish to look really good right there. The other thing with radishes,
you don't want a thick radish. So many people don't like radishes, but they'll still eat one
because they'll be eating your salad. So you want to make sure your radishes are thin. You want thin
slices of radishes. These are really great tips when you're making food for people. When I make
food for people, these are all the things I think about. These are the important things right there.
You want thin slices of radish because then there's a good chance they're going to try
radish for the first time or for the second time in their life. And they're going to be like,
you know what? That wasn't so bad. But if they eat a big hunker like that, they're not going to eat
anymore. So that's important to know. Okay. Your sister, your sister's like that. I never liked
salads much before I found you. Now I love them and crave them. You make epic salads, man. Hey,
thanks. I'm honored, truly. So I'm putting some of these on here, right?
So it's these thin slices that make a salad. It's the thin cucumber slices. It's the thin
radish slices. It's the tomatoes not being too big and bulky. It's these things that make all
the difference right here. Okay. So let's pop a little bit of red cabbage on there. You got all
kinds of different options you can do. So now we got the red cabbage. Here we are.
A couple of things with the red cabbage. Let's show you.
Right? If you buy the red cabbage from the store instead of the farmer's market,
and you buy it from the store, realize a lot of people held on to that cabbage.
Right? If you saw the cameras in the stores, like candy camera, right? If you saw the cameras in
the stores and you watch everybody come in and then everybody go through and paw through the
cabbages and then they're touching the shopping carts and then they're putting the cabbage back
or someone's running through the store because they want to return their cabbage and they put
it back on the cabbage pile, right? You know, I mean, all of that. So you always want to peel back.
If this didn't come from a farmer's market or your garden, you want to peel back and pretty
much trash that leaf. It's worth it. See this as your protective cover over your cabbage. This is
an amazing unique tip, by the way, as far as the whole germ thing goes and everything. This is a
unique medical medium tip. Okay. It's worth getting rid of both those leaves. Boom. It's worth it.
Yeah, you can steam these. Yeah, you can cook these and save them. Yeah, you can wash them.
But these are basically like the protective sheaths around your cabbage.
That's what they are.
And they'll be, this is like everybody was touching this.
Everybody was touching these two.
This is what everybody was doing.
That's what happened.
And so I removed them and it was worth it.
Now, that's what I have right here.
No one's been handling it.
No one got, what is it, hand lotion on it. Do you guys want hand lotion on your food? Do you guys
want somebody's hand sanitizer on your food? Everybody's covered in hand sanitizer and they're
touching everything. Do you want hand sanitizer on your food? Oh, let me eat that hand sanitizer.
That's going to be really yummy. Hand sanitizer. So it's really good to get rid of those right
there. And it's hard to clean hand sanitizer off of something once it's soaked into it.
it ain't going to happen. You're not going to clean it off. Okay. That's the first tip.
Unique tip. Here's another one, right? Yes, you can cook the core of that. Yes, you can, right?
If you're going to cook the core of it, slice off a sliver of it because that root,
that root is that, believe it or not, that cabbage root right there is going bad.
you want to slice a sliver off of it it's it's actually going bad you don't want to have that
yeah you can cook it and eat it but i'm talking about really cool stuff here here's another thing
what i do is i take a paring knife and you don't have to do this but i i work the core out but you
don't have to do that one that one's probably a little bit it's you know it's not the easiest for
people to do but what i do is i pop out that core a little bit because a lot of people throw out
this part. They'll cut this much off right here and they'll throw that much away. The chefs do it
all the time. They just throw that much. Everybody, a lot of people just throw that much away. They
cut down. They throw that much away. What I do is I work the core out. That's the bitter part of
the cabbage right there, right? Is that little core there. So I cut the core out like this.
that's how I do it. That's the sweeter part. We can use the whole cabbage. So many people
cut this far down and now I have the whole cabbage. So yeah, I lost two pieces
because I didn't want the hand sanitizer. I didn't want to eat that. But at the same time,
look, I saved so much cabbage, which is really great. So that's an option.
all right and then you can cut your cabbage in half any way you want to cut it you can cut it
this way you can cut it this way i like to cut it this way right so you got your cabbage and then
the cabbage part i use in the salad is this part right here for salads for cooking i use this part
for cooking this part for cooking right here all this and for this part i like to use for salads
that's the sweet leaf right there. That's the sweet leaf. That's what that is. And that's what
you want to use for salads. If you're going to put, if you're going to introduce somebody to
red cabbage, that's how you do it. So watch what I'm going to do is I'm going to cut that part
first. Here it is. Here's the part. So you guys, I'm putting this down. Here's my finger. My finger
still here. That's the part I'm shredding now. So now I'm shredding that part right there for
salads. Nice and sweet. It's not the real bitter part of the cabbage. And I'm doing thin slices.
Nobody wants to chew on a big old thick slice, a big old piece of red cabbage. Look at that.
No one wants to do that. There you go. Look at that. Thin beautiful pieces and it's the sweeter
stuff right there. That's the good stuff. That's right. So then you can keep them that size if
you want. And you can also cut a few different ways. And then we can pop a little bit of that
on there like that. A lot of people don't like red cabbage. So if you introduce it just right,
they'll be like, whoa, it's the first time I ever had that. And it's amazing. And it's the first
time they ever had it. And for some reason now you have made a red cabbage fan out of them,
which is incredible.
It's not easy to do.
Not easy to do
because that's raw red cabbage right there.
Not easy to make a fan out of that.
We're letting out some steam right here
and the quiche is pretty much done.
Yeah, it's done.
That quiche is cooked.
I think I'm going to bring it out, you guys.
We got a beautiful salad going on.
I'm really excited.
Incredible.
All of this is.
So, I think we're going to get this board cleaned up a little bit.
And we're about to bring the quiche out.
And anybody who's thinking, you know, thinking gluten-free, they want to be gluten-free,
you got a chance to eat something that doesn't taste gluten-free.
I promise you this, when you eat this, you're not going to be thinking this thing is gluten-free.
you're not going to be thinking that at all. I mean, you're going to be, you're going to be just
like, whoa, when you have this. So let's take a look and see what we got.
Making a little room here.
You guys, it's really an honor to have you in the kitchen.
This is my favorite part of medical medium learning and fun. Okay.
So we're going to dress that salad in a little bit, but I want to get the quiche out.
Incredible.
Absolutely incredible.
Let's see if we can get some focus on here.
I'm going to move this beautiful red cabbage over.
There we go.
That is the quiche right there.
Can you guys see that?
What do you guys think?
That is going to be so good.
Insanely good.
I'm going to get the muffins out right now.
I'm going to be tanking this.
I got the muffins out right there. These are incredible and you can feel them. They're done.
They're done. They sponge back nicely when you touch them. Just came out of the oven. Those are
hot. I don't advise you to do that though with your finger. You can pop a toothpick in the center
and you'll see if it's done. A lot of times people say, well, that's not the best way.
I like knowing this is brown on the top. It's firm. This is done. And I'm actually really
excited about this. Let me put this here. I'm going to grab these other little mini quiches
out, you guys. Whoa, check this out. Man, is that hot. What do you think about these?
Take a look, you guys.
Incredible.
Here's the funny thing.
This one looks really good.
Like really good.
It came out so good.
Might be the best one I've done.
Practice makes perfect.
Okay?
Practice makes perfect.
There we go.
Okay.
Incredible.
And it's so good.
It's going to be so good. What I recommend is you let it cool down. That's what I recommend,
is you let it cool down. So that's something you can do, you know, and
there you go. That's the key. Just let's stress the salad. I'm going to move these over a little
bit. I'm going to keep them on here. You guys, this is the cutting board I use, the booze block.
The link is down there. I was asked many times, the cutting boards do I use, all of that.
I like the booze blocks. It's what I've always used. A lot of people use them. A lot of people
love them. I do. I love them. You can oil them down. I tend to let them just, you know, dry out.
That's my style. I let them dry out. It's what I do. What I recommend is you don't cut meat on your wooden boards. I've never liked that.
So if I'm going to make something for a guest or something, like fish or something, because you want people happy. You want people in your family happy.
You want to make them some things they like or something.
So if I've ever had to make a piece of fish for a family member throughout the years,
I don't like doing it on the wooden cutting board.
I like this being all just the herbs, the fruits, the vegetables, the wild foods, right?
The leafy greens.
That's what I love having.
But you can do, you can cook anything and cut anything on your booze block.
That's just me.
That's just how I am.
and then the other boards or have a designated little board for the meat or something like that.
Right. And then you keep your precious booze block, right? Free from, you know, anything funny like
E. coli or something. So that's the thing. You love the quiche the way they look? You would love to try it.
Incredible, right? Let me dress the salad right here.
here we go. I'm going to put some orange on here because that's what I like.
I got a bowl of oranges right here, you guys, as you can see.
Put an orange on there.
All right.
I can't help it. I like to toss oranges in the air, the onions. So I'm just
squeezing. Let me get another one that's even juicier too. I'm going to actually eat that orange.
Sometimes you'll find an orange and it's not that juicy. It's not that juicy. I want a real
juicy one. This one, this one, that, that one's juicy. That's a juicy orange. So I want to squeeze
a juicy one on here for you guys. That one there, I can actually just eat that one. I'll section it
stuff and have it as a snack later. But this one's so juicy. I could just, it's incredible really.
You can put honey on your salad. That's what I love to do. Something you can do.
I'm going to drop some honey on the salad.
It's the honey I use right here. The Nate's. I'm going to drop some honey on here. See if you guys
get a close up on that. You might be able to get a focus on that. Yeah. You see it over here in the
the corner, dropping some honey on. I'm heavy on the honey with salads sometimes, especially for
guests. You know what happens is when, when you, you put honey on a salad for some guests, they're
just like, that's the best salad I've ever had in my life. It's the best salad. That's what they'll
say. What did you put in here? What is this? I just did a, I mean, it did a thin drizzle,
but I put a decent amount on there.
Look at that.
You can spice up your salad too.
You can add some spices to it.
You can just go and put a little bit of black pepper on there
if you really want black pepper.
Red hot pepper flakes.
Put red hot pepper flakes on there.
So you guys, we got the quiches.
We got the salad done.
This is an epic day at the Medical Medium Cooking Show
and it went pretty good without any crazy glitch.
Right? Are you guys going to have salad tonight? You put maple syrup on your salad.
Yep. So you put maple syrup on your salad. Amazing. And I sometimes put maple syrup on
my salad too. I'm going to pull the maple syrup out. You can see the levels going down,
which is really funny. You see the levels going down? It's starting to go down.
All right. So here we are. So we can we can cut a piece of this. I might try to get a muffin out
too. Let me see if I can get these out. Muffins are still hot. I'm bringing them over to you.
there they are
let me see if I can get one out
alright here we are
they're still really hot
they're still really good
can't wait to eat them
so good
so you can cut
you can cut your quiche
any way you want to do it
You can section it like a pie. That's the whole point. You can, um, basically you can use any
kind of knife to cut it. You can use a butter knife to cut it. You can use whatever, you know,
you want. You can section it off in big pieces, small pieces. It depends on how many people are
coming over, right? Okay. So, and then there's these right here. I think I'm just going to put
a fork in that and take a bite.
I think that's what I'm going to do.
Get a fork in this one right here.
That's still hot.
This is so good.
It's so good.
Insane.
Insane.
Too good, you guys.
So listen, Saturday, I'm going to be doing emergency food storage tips, ideas, having a little backup food.
Okay, so I'm going to show you a bunch of different stuff that I use that's in my pantry that I keep on hand in case of an emergency, in case of anything else like that.
so that's going to be Saturday
same time
1 o'clock Eastern
10 o'clock Pacific
and probably in about an hour
today
I'm going to be live on Facebook, YouTube
and the whole bit
so I'm letting you guys know
that's going to be in about an hour
so I'm going to be doing some lives later
and we'll do some different topics and things
but you have been here at the Medical Medium Cooking Show
and I forgot to put the carrots
on the salad is an option. So you can even add some carrots to your salad and even do some carrot
on there. But there you go, you guys. Incredible day. Love you guys. I'll see you next show on
Saturday. Don't miss that one because your mind is going to be blown. Absolutely blown because
I'm going to be making a recipe out of food storage tip ideas. And the recipe will blow
your mind because you won't believe what this thing is going to taste like and what I do.
and it's really going to be easy.
Make sure you follow me on Amazon Live
so you know what's up.
Make sure you sign up to my newsletter.
Sign up to my newsletter at medicalmedium.com.
So go to medicalmedium.com,
sign up to that newsletter
so you know where I am,
you know where I'm going to be,
so you know what's happening.
Thank you guys for everything too.
I love you guys.
I'll see you soon.
