Now, this is the Medical Medium Cooking Show. I'm excited about this one. This is round two.
Round two. I'm excited. I got some water heating up right now because we're going to be making
some sweet potato pasta. How cool is that? I'll give you a little bit information on this,
how incredible this is because it's a healthy food. What I love about emergency food shortage
staples is you can do healthy foods. How about that? It's not like you got a whole bunch of
donuts and stuff like that and everything else. You actually have, hey guys, it's good to see you
guys. I'm excited about this. Wait till you see. I'm going to make a bunch of different recipes,
okay? But I'm making my scrambled egg recipe in this episode, if all goes right. So I'm excited.
So right now I got some water that's heating up. So it's just about there. So I'm going to get it
to a boil. Then I'm going to drop some spaghetti in there and we're doing sweet potato spaghetti.
How cool is that? Grain free. How awesome. There it is right there. I love this stuff
because guess what? It'll sit there forever in your pantry. You guys forever in your pantry.
Okay. And it's there as a backup. Power goes out. Something happens. Maybe a solar flare,
whatever it is. Maybe a hurricane, maybe a storm, maybe a blizzard, maybe a snowstorm. Maybe you got
the flu. Maybe you can't get out that week to get something and you can just go right into your
pantry and be like, whoa, look what I got in here. And it's the good stuff. It's not like the crappy
stuff out there. It's the good stuff. Good to see you guys. Incredible. It's amazing. You guys are
coming on right now. Love it. I'm so glad you guys are here because this is, you know, this is one of
those things where with me, people ask, what do you do, AW, if something happens? I'm like, what?
And I scratch my head and I'm like, what? Well, I got a pantry of a bunch of things in there and I
can show you what's in there. I can show you that I got all kinds of stuff. I'm going to make millet
in a little while. I'm going to make some nori rolls, which is really exciting right there.
So I'm going to make some nori rolls, right? I'm going to make, I'm going to make some sweet
potato pasta, which is really cool. I'm glad you guys are coming on. This is an exciting time
because I'm going to make my scrambled eggs today, if all goes great. So this is going to be fun. Good
to see you guys coming on here. But I got a lot of things here and a lot of stuff to talk about.
So I'm excited about you coming on. Now, so I want to show you the millet I'm going to make too. So
here's the millet I'm going to make, right? And what I love about millet, it's the best grain
out of all the grains. Okay. It's my favorite grain out of all of them right here. So that's
the millet right here, the Eden millet. Okay. You'll see the link right there. And what I love
about millet is it's gluten-free. That's one reason, but it's the most nutrition. It's packed,
really packed with nutrition, right? It's low on the arginine. It's low on things like that.
So what it is, instead it's high on nutrients, which is really cool.
So I really love the millet for a lot of reasons right there.
So there we go.
I wanted to show you this.
This is going to be a, this is going to, it's the most gentle grain too for people.
So people with tummy problems and it's got the gluten-free thing going on, but really
is, it's really gentle on the intestinal tract.
So I see somebody talking about the Berkey right there.
Questions are coming through.
there's the Berkey behind me in case anybody wants to know about that. But let's get cooking
because this is what we're doing right now. So I'm going to start the millet because I want to
get it cooking. So what I'm going to do is you'll see the pot right here if you want.
Right. I'm going to get about three cups of millet to six cups of water. So what you do
with millet is you want to just do the ratio. If you do two cups of millet, then you're four
cups of water, right? So I'm going to do three cups of millet, six cups of water. That's what
I'm going to do. So that's three cups of water right there. So let's keep it going. We'll go
four cups of water, right? We'll go five cups of water. And then we'll do six cups of water.
So let's get this millet rolling.
Okay.
So there we go.
And then we're going to dump some millet in there.
So I'm excited about this.
You can do so much with millet.
You can't, you won't even believe it.
All you have to do is just have it in stock.
If it's in your pantry in case something happens, it's there.
It could sit there forever.
And that's what's incredible about it.
That's why I'm excited.
You know, hey, W, I've healed my Hashimoto's thyroiditis with your thyroid healing.
book. Thank you from the bottom of my heart. Oh, that's so incredible. Look what I have back here
at the thyroid healing book right there. It's so great. That's so great. Okay. So we got six cups
of water. So I'm going to do one cup of millet right there. Do another cup of millet right there.
that's two cups right
gonna do three cups of millet
put that out in front so you guys know which one it is
if you're wondering if you just got on here this is the medical medium cooking show we're live
right now this is the emergency tips and ideas for food shortage food storage all of that i'm
going to put the burner on right here. I'm going to crank it. I'm the number one New York Times
bestselling author of the Medical Medium book series. It's the most popular bestselling health
book series in the world going on six and a half years running if you want to know a little bit
about me. So I'm going to grab a spoon out of here. Give this just a little mix. There we go.
Now I got the millet on. Let's drop in the noodles. This is so fun. So if you just got on
here, take a look. I just want to show you the noodles one more time real quick, you guys. There
they are. Now, these are grain-free. This is sweet potato noodles. So if you're somebody that's like,
well, I don't want to do any grain at all, so I don't want to try the millet, even though it's
the best grain out of all the grains, I don't want to try it, then you don't have to, right?
you can keep this in stock.
Make sure you have your sweet potato noodles.
So I'm going to drop these in here.
Right.
So that's what I'm doing.
All right.
What happens when you use a tiny pot?
We're going to get these cooking.
You guys have just came on here.
This is emergency storage, food storage,
emergency food shortage tips and ideas.
And we're about to get these noodles in here.
We're going to let them cook down in here.
And then we'll get them in here.
All right.
You know why we like doing everything live?
Because we have a great time.
That's the whole point.
We just love having a great time.
So I got these noodles in here.
They're just melting down.
That's what they're doing.
There we go.
All right.
and over here you guys I got the millet
it's getting hot already it's on the burner we're going to make a lot of different recipes if you
just came on we're going to do the scrambled egg dish which is going to be really fun too but
you know on round one when we did round one I just didn't finish talking about
the sardines which is an incredible food for dogs it's an incredible food for people who
it's incredible food for people who eat meat or animal protein even though it's fish this is
something you can keep on hand right this is the wild caught sardines that's a great food right
there i can't tell you how many people eating animal protein i recommended these two over the
years like i've always been like well are you doing the wild sardines because that's the best
in the world of animals, even though obviously it's a fish, but that's the best it gets.
So if you're an animal protein person, I always say, keep these on hand.
Keep them on hand in the pantry. That's really important. And then you got the salmon too. You
got the canned salmon. That's an option right there too. So this, this is like priceless
ideas in a way because if you're you're stocked with sardines and you don't have a food you don't
have a food for your animals like your cats and your dogs this is an incredible thing you can do
right there for them is having this on hand like that i mean i love giving i give sardines to my
dogs anyway so i do that anyway but i have a backup that you know that i won't touch so there's a
backup in case something happens, in case there's a storm, in case the grid goes down, there's no
electricity for a little while, anything like that. You mentioned tuna last time. Isn't mercury
a problem when it comes to tuna? The tuna was mentioned for cats. So that's what the tuna was
for. It was for cats. But if you're worried about the mercury with the tuna and your kitties,
that's why I recommend the sardines
but the reason why I offer tuna for cats
not because I want your cats to have the mercury in tuna
that's not why
because cats are finicky
a friend of mine has cats
and they won't eat anything but tuna
they'll starve
their cats will starve
a friend of mine has two kitties
and the kitties won't eat anything but tuna
out of a can
or out of a package
and so if that isn't there
the cats will literally go hungry. So it's just an option. That's what the tuna is for.
I'm not sitting here eating tuna. I'm not trying to eat tuna. Of course you can eat tuna if you
want. Of course you can. But anyway, so there's the sardines, which is an incredible food to have
on hand, right? This is a great food. Also, if there's something happening, now people use this
food right here anyway. They use this dried dog food anyway for their dogs. They mix it in with
other things. They mix it in with meat. They mix it in with vegetables that aren't dehydrated, right?
But this is a great idea to keep in stock, right? Inside the house right there. Okay.
Okay, so it's just when the pets are there and all of a sudden things go wrong and all hell breaks loose and something happens for a little while, you want to make sure you have options for your pets.
And there's a cat formula too.
So what I do is I keep this on hand.
You guys, everything you see right here stays in my pantry.
Everything you see right here, this isn't just for the show, just so you know.
This isn't like, well, let me see here.
What else can I get for the show here?
What else can I use?
It's all in my pantry.
If something isn't linked in the video, just look at the storefront.
Check out the storefront and you'll find it there.
So if you can't find it right there linked with the video,
you'll see it in the medical meeting storefront right there.
But I wasn't like, well, let me find something else to show these guys
to keep us interesting.
I didn't have to do that.
All I had to do is go into my pantry over here and be like,
let me grab this off the shelf right here okay uh what else oh yeah let me get the canned salmon
off the shelf too i don't even have to go to the store because guess what you guys i had all this
i got the frozen wild blueberries i had all that all of this so that's the whole thing so this is
going to be fun today we're going to have a good time all right so these noodles are just about
done just taking a look at them right here these are the sweet potato noodles if you guys just got
here. All right. We're going to strain these noodles. Yep. I'm glad you guys are coming on.
Do you guys have anything? What about you guys? Do you guys keep anything too?
Ever in your search? Do you keep a few beans in there? Do you keep some dried rice in there?
everything everything counts you know what I love about this is if you're worried about like shelf
life if you're worried about a date expiring on a can you can always consume it if it's two years
later and nothing happened you can always consume it you know with me I don't worry about it it's
like I don't worry about that if it's in the can I mean unless it's 20 years in the can or 10 years
in the can, but still it's just such a great inexpensive way to keep some things in stock
and storage. A few cans of this and a few cans of that. How incredible is that, right?
So if you guys just got on here, it's the Medical Medium Cooking Show. We're doing tips and storage,
food storage, and food shortage ideas for emergencies. I'm going to make the scrambled
eggs, but right now I'm busy making pasta. I'm making the sweet potato pasta is what I'm making
right now. And I'm talking about sardines. I'm talking about canned salmon. We're going to make
some sauce next. So let's get the tomato sauce going on here. So I got the strained tomatoes,
best tomato sauces there are, hands down. I mean, there's other good ones too,
but this is the best, best ones that I've ever, I've ever had.
so it's a product of italy says it right on the front right so what i love about these tomato
sauces is there's no salt there's no additives you can determine how much salt you want to use
because what happens is with these different sauces out there they'll shove a whole bunch
of oil in there. There isn't a gallon of oil inside the sauce. I want to make sure that my
options are healthy. That if I'm going to need something and there's a shortage or something
like that and I'm going to need a food, I want to make sure that I don't have something that has a
gallon of oil in it, a quart of oil in it. I want to make sure there's no preservatives in it. I want
to make sure there's no natural flavors in there. I want to make sure there's no citric acid. And
that's the difference right there. This is the best tomato sauce, Nick says. It really is. There's
no question. BioNature is that amazing. So that's it right there, the strained tomatoes. Now BioNature
also has the tomato paste. I live by these. I mean, I actually use the tomato paste with a lot
of different recipes. I'm going to show you a couple of recipes with the tomato paste. But the
point is, is like you can keep these in stock inside your pantry and it won't hurt anything
or hurt anybody. How great is that? Good to see you guys coming on. We're live right now.
So let's go. Let's start making some different things. Let's make a tomato sauce. If you guys
just came on, I got millet cooking right here. This is the millet that's cooking. We're going
to make some millet nori rolls. We got all kinds of great stuff we're going to do. I'm
going to make some sauce really quick too. And we're going to make it right here because
these are done. I'm going to strain the pasta. Just bear with me for a second, you guys.
and I'm going to use this pan for the sauce
because I want you to be able to see it easily
I got a bowl right here
we got a lot of things going on
there's a lot of moving parts here
this is fun
I probably would say that this is my favorite show
out of all the shows is emergency food tips. Love it. So I got the beautiful noodles right here.
Let's just take a close up on those noodles before we get going. This is the noodles
right there. Just gorgeous. Look at that. Grain-free. Let's make a pasta sauce.
too fun.
It's so simple.
A pasta sauce is so simple.
You pop the top
just like that.
Okay?
Pop the top
and you pour it in.
That's what you do.
Right?
You just pour it in.
I'm just waiting for a disaster
or anything. You know, you just spill the sauce, something goes wrong. See, unlike other cooking
shows, this one's live and it's not edited every 10 seconds where something happens.
What can we add to this pasta sauce that would be amazing? If you want, you can be the
controller of your salt. Okay. If you want to put a little bit in to make it taste good because
the power's out or something. You don't even have to heat it up. That's, it's incredible.
That's another thing too. But look, if there's a blizzard out there, you can't get to the store.
You can add a little bit of salt. You could say, you know what? I'll put a little salt on there.
That's going to be fun today, right? You can do a little black pepper. Why not? I'm going to put a
little bit of black pepper in my sauce. That's all. Okay. I'm going to put a little bit of thyme in
here too. So let's do that. A little bit of thyme in the sauce. Right. You don't want to overdo the
thyme and a little bit of oregano. So we're going to do that next. A little bit of oregano
in here too. Okay, I'm going to show you right here. I'm going to get the pan in front of
you. The sauce is already about to pop. So I got the oregano in here. I got the thyme
in here. I got a little bit of pepper in here. You can make it a hot sauce. You can put
some chili pepper flakes if you want to. You can make this baby hot. You don't have to.
But let's do some garlic powder. How about that? A little bit of garlic powder in there.
That's what I'd like to do. You definitely want that. Always keep garlic on hand.
Always keep garlic on hand. Something happens in its emergency. They do last. I mean, you can keep
garlic around for a long time if there's an emergency. So there's nothing wrong with that
at all. So that's something you can do. I'm going to mix this sauce up because it's just about ready.
It's already heated up. You know, I love tricking friends and family. I'll take some emergency
staples, put something together, and they'll think it's like I cooked all day long. They'll think it's
like five star, five star chefing.
Hey W, God, this must have taken you half a day.
Yeah, it took hours and hours.
You guys hit the follow button if you're here
so you can learn about, you know,
know when my next show is on, all of it.
So I'm just mixing this a little bit.
I mean, if I had a whole bunch of guests here, okay,
and I made the sweet potato pasta,
in this sauce and it was one of the meals right maybe make them a couple of different make your
guests a couple of different things you got family over you got friends over they'd be like aw this
is incredible did you actually grow the tomatoes yourself yeah this is about having a peace of mind
That's what this is about. A peace of mind. Okay. That's ready. That's hot. That's ready. Let's take
a look right here. Okay. I'm going to pour some sauce in. Maybe we can get a camera view on that.
I know about stuff on hand, of course. Let's just get this in here.
All right. I'm going to pour some in here.
I'm laughing a little too much today.
All right.
So that's our pasta right there.
That's the pasta in the spaghetti.
These are the sweet potato noodles.
You got it in the sauce right here.
You can serve it in a little bowl, that's fine.
I'll shade it what it looks like in a small bowl real quick.
I think that would be great.
If you guys just came on here, okay, it's the medical medium cooking show.
And we're looking for a fork.
So what I'm going to do is put some of this in this bowl like this.
There we go.
Get a close up on that.
So these are the sweet potato noodles.
This is a healthy alternative.
This is something you can make in minutes.
Keeping this on hand is so important.
I tell friends to keep this on hand.
This is such a great option right here.
You can do anything with it really.
I'm doing just a couple of quick things with each item.
You're getting hungry now you guys.
I see that.
But you can do anything with this.
This is so fun.
So we got the millet cooking, which I'm going to check in a second.
All right, millet needs just a little bit more time.
Great, great.
So you guys, I want to talk about what I have here.
I got a lot of different items in here.
I got salsa.
do anything with salsa. I got a lot of different things. I'm going to make the sun-dried tomato
dish next, which is going to be really fun. So if you don't have, I just want to talk about the
salsa for a second. If you don't have the tomato sauce, and that's what's great about these
emergency staples, you think you have the tomato sauce or you didn't get it or order it or didn't
have an option, you literally can take salsa. So maybe you have a salsa on hand, right? And then
And you use salsa with your noodles.
That's such an easy way out as well too.
It's such a great, awesome option.
And this salsa doesn't have the citric acid in it, and I'll talk about that.
It doesn't have anything bad and there's no vinegar in this salsa.
So that's an option too.
So if you're somebody that likes salsa but you don't like tomato sauce, you have an option.
I mean how great is that?
It's really a wonderful thing.
Let's do some sun-dried tomato stuff and that's next right here.
So I'm going to move this over.
So these are sun-dried tomatoes.
You can do anything with them.
I love to put them in nori rolls with millet.
I'm going to show you that option in a little while.
I like to use them for different dishes.
I like to keep them on hand.
they stay forever. So here's what's amazing about these sun-dried tomatoes. You might be like,
oh yeah, sure. Okay. I can get sun-dried tomatoes. I can get them anywhere.
Why get them here? Like why get them now? It's rare. And I say this, there is hundreds of sun-dried
tomatoes out there, like products, sun-dried tomato products. They're in jars, they're in
glass bottles. They're in bags and they're loaded with road salt. Pound it with road salt.
And then the ones in the jars, the glass jars, pound it with citric acid. Pound it with
preservatives. It's almost impossible to find a sun-dried tomato that's clean. It's almost
impossible. And that's what I love about this right here. When you find something like this,
When you find something like this, that's that pure, that's not loaded with all kinds of junk.
It's like, oh my God, score, major score.
It's gold.
And that's what people don't know about.
They'll be like, okay, I'll go get some sun-dried tomatoes.
Okay, all right, go do that.
And they're just going to be bad.
They're going to be low quality.
They're going to be pounded with salt.
They're just going to have all kinds of problems.
And that's something you want to avoid.
and so what I love about these is they're that good it really is impossible so Gianna says it
really is impossible happy you found a good one it's so good Gianna it's so true it's hard it's
impossible almost I can't tell you how many years I've run into that like okay I finally found a
company and then it's gone and now I'm stuck with just bad sun-dried tomatoes and now you're trying
to soak salt out of your sun-dried tomatoes you're trying to soak road salt out of them and
it doesn't come out. It just doesn't happen. So I'm going to show you how this works here.
So here's some sun-dried tomatoes here. So let me get a glass bowl for this.
That'll be fun. We'll do a glass bowl. We're going to put these sun-dried tomatoes in the
bowl. This is how easy it is. What I like to do is hot water soak them. Okay. So let me get enough
of them here. That looks pretty good right there. Right? Got some hot water in the tea kettle.
I'm just going to soak them. Just like that. Make sure it's over their heads.
make sure it's over their heads that's important i'm stressing that point a couple of times
because i've seen people soak their sun-dried tomatoes okay where it's the sun-dried tomatoes
are all sticking up they're they're all sticking up over and there's not enough water in the bowl
and that's where the mistake happens you got some soft ones on the bottom you got some hard ones on
top. It's inconsistent. It's not great. It's not ideal. So this is the best way to do it.
All right. So we're soaking these right now and they don't take long. They're in hot water.
You can soak them in regular water. That's not hot. You can soak them in
plain old room temperature water. It takes a little longer. That's all. We're doing a quick
soaking. And when you put that hot water in there, you get that quick soaking going on.
and then we're going to make these taste really good once we clean that water out.
The millet's almost done, which is exciting.
So Dina says, when does an emergency hit?
When can an emergency hit?
Wintertime, summertime, tornadoes knock out power lines,
knock out roadways, trees go down in the streets.
People can't get to the store for a day.
anything can happen blizzards snowstorms anything that's the whole point yeah and sure there could
be earthquakes sure we could have something like that there could be tornadoes like i talked about
before we could have anything going on right but you can have also a solar flare anything could
happen where something gets knocked out for a while or something or it's just a food shortage
temporary food shortage for some reason anything can happen right so but the point is is this is
about playing it safe, especially if you have family. And you know, you know, I got a friend,
they don't really have any family. They don't have kids. And, and your friends like, well,
I'm all right. I just need a can of tuna. I'll put a can of tuna in here. I'm like,
you can do the sardines, you can do the salmon, but I'll just have a can of tuna in there and
I'm fine. It doesn't matter. But honestly, regardless, I think it's important to have
a backup. It really is. I'd say about three more minutes, four more minutes on the millet. We're
getting there. Playing it safe, playing it wise, right? I agree. So these are almost done. Just
give them another minute. That's what we'll do. You guys, if you came here and you're here now,
I got a surprise I'm making scrambled eggs. I hope you like them because they're
really really good and they're yummy. Let that soak a little bit longer. I want to
show you something. This is how fun this show is. I can't wait to show you this
right here. Your mind will be blown. You guys might know about these anyway. Okay?
For how long should we prepare for?
Look, I like preparing for a month for me.
That's what I like.
I like four weeks.
That's what I love.
And for some reason, if some kind of thing happens, a disaster, some kind of natural disaster, anything happens,
you can take that month's worth of food and you can ration it.
it's like okay i'll eat one bag of chestnuts today i'll have some potato a sweet potato pasta
i'll have something else what i'm saying is that you kind of can ration it and you can stretch it
out for months if there's a crisis right but i would say have a week's worth right that's an
option too have a week's worth it's like you got a little bit of this you got a little bit of that
you got a little bit of this and that's what you have so i want to show you something with
these chestnuts. These chestnuts are so amazing. Okay. I love chestnuts. It's an incredible,
healthy food, a really healthy food, right? So it's got a lot of trace minerals in it. That's
what I love about chestnuts, right? They keep in the package. It tastes like kind of a potato,
like a starchy potato. Okay. Have you guys ever tried chestnuts? I want to ask you that question.
how many of you guys tried chestnuts? I'm just curious, right? They're super low in fat.
No, they're low in fat. It's not an overt fat. This isn't like a nut. This isn't like a peanut,
an almond. This isn't like a cashew, right? And you can have some of those on hand too,
right? All that. But this isn't like that. This is no fat. There's fat in every single
food there is, but this is not an overt fat. These aren't fatty. They're not, but this is an
incredible food. I want to show you this. Okay. So let me, you guys haven't tried that. Amazon
customer says I love them, right? You bought these before. Okay. Incredible. Not me. You haven't
tried it. Okay. So you guys haven't tried, a lot of you guys haven't tried chestnuts,
mind blowing food to keep on hand. It's, it really is. So let's open this up.
Let's open this package up.
Okay.
I'm going to dump some out.
Gorgeous chestnuts.
Incredible.
Really incredible.
Look at that.
Look how amazing these are.
So I just want to show you.
I'm going to open one up, okay?
I just opened one up right there.
There's no pit in there.
And all you guys are going to be gone.
And you guys are going to be gone real fast.
So I'm just giving you kind of like a little bit of a disclaimer right there, a little bit of a warning sign, okay?
Or warning message is you're going to eat the crap out of your chestnuts and they're going to be all gone.
So what I do is I make sure that I have them in a different pile.
All right, so this is done.
Seriously, they're going to be gone.
and you know a lot of people they just they'll just here's the problem with like the emergency
staples a lot of people get a hankering for something they'll have the munchies
draw the munchies or something they'll have the munchies or whatever it is and they'll just be
they'll be hungry they'll want a snack or whatever it is that somebody has
and they'll just eat them all because they're that addictive so what i recommend is keeping
some in your emergency pile. You guys, we're on the Medical Medium Cooking Show. We're live right
now. We're making some different recipes. Just showed you some chestnuts. These are just about
ready. I'm letting them soak a little bit longer. So let me get the millet out.
Time to get the millet out. So I'm going to move these over right here for just a moment.
so not too many of you guys have tried not too many of you guys have tried the chestnuts
that's interesting you will be mind blown hit the follow button if you can if you're if you came on
here because we're going to do a lot of fun shows this is one of the many shows i see some of you
guys laughing. Okay. This is part two, basically. This is round two. We're doing some ketchup. So
let's do some ketchup on part one. Or you can actually watch part one and get the ketchup.
What? All right. Huh? So I'm putting the millet in here. So take a look.
Just reading your comments.
When I look over, I'm looking at all your comments, you guys.
God, I love the millet.
It's so good.
This is, I mean, it's so comforting.
So comforting.
It's one of those grains that just really tastes good.
All right, let's talk about different options in here.
Okay, we have our millet in the bowl.
All right, so I'm going to go into my emergency staples right now.
What can I put into my millet that I would really enjoy?
What can I get in here?
Well, take a look. I got some dates. This is going to be fun. I'm going to take the pit out of these dates. Right? And I'm going to chop these dates up. So let's get some of these dates here.
I'm going to make a sweeter version of millet.
I got four dates I'm going to chop up.
Right?
All right, so let's do that.
Look, I realize that some people, they'll say, well, everything's fine. There's no emergencies happening. What do I need anything for? And then some people are like, you know what? I had the flu and I could not get to the store. Everybody in the family had the flu. I'm chopping these dates up.
We had a blizzard last year. No one can get to the store unless they want to risk getting,
you know, killed on the road, right? With all the ice and snow.
Okay. So that's something right there. I went to the store. There was a, there was a hurricane on
the way and everybody cleared off the shelves. So I couldn't get what I needed. And then boom,
I got this emergency supply.
It's a feeling of peace, right?
You can't control everything in the world.
You can't control the world.
But you can control some things inside your world, your own world.
You can control that.
How about that?
That's how I feel.
I can't control.
I can't control everything out there.
There's nothing.
You can't.
We don't have that ability.
we don't have that ability right put these dates in here now we're going to chop up some pears
some dried pears
but in your own environment you have control that's what's amazing so take a look at these pears
so i love this company all right so that's the company right there so that's the sun-dried
tomatoes right here that's the dried pears right there people don't eat enough pears as it is i
like to keep dried pears and pears aren't always an option to get so i just like having them on hand
personally just for just for even not just emergencies i like dried pears for other
reasons in case i want to have a little bit like you know if things are going crazy i'm really busy
so let's take a look at these up close
these are just really amazing just showing you guys i'm going to chop up some dried pears
that's going in the millet. No additives, no garbage, no junk, but they're high quality.
No sulfur, sulfites, no sulfites, right?
So I love these dried pears and I'm going to cut them up a little bit, okay?
Now I'm cutting them up in smaller pieces, kind of shredding them. They'll soften up in the millet
pretty quick, but I still want to cut them up a little bit. That millet's piping hot.
Right? So we're chopping up some dried pears, if you guys just came on.
If you don't know who I am, I'm the number one New York Times bestselling author
of the most popular health series in the world, which is the Medical Medium book series.
it's popular because people have life-changing results
people who are really sick like really sick just not not the not so sick but people who
have lost almost everything they were just sick too long and very ill and
the medical medium book series is known for saving a lot of lives
see when it's different out there when you're not so sick but
the book series has helped people who are really ill
so that's what i'm known for
follow this show this is the medical meme cooking show so i just i just diced up a bunch of pairs
and i'm gonna put this in here
Amazing.
And then we're going to take a look and see what else we have in all of our fun stuff.
Maple syrup.
I'm a big maple syrup person.
Here's a maple syrup right here, which is my favorite right now.
There's two maple syrups that are my favorite.
And this one right here, I think, is overriding all the maple syrups now.
By far.
The crown is mind-blowing.
This is the vanilla, which is so incredible.
I'm going to pour some in.
Let's get that in here.
I do a lot of maple syrup.
You might only do a teaspoon.
It's something that keeps forever.
You can keep it in the fridge.
You can keep it wherever you want.
right?
And then I'm mixing up.
This is a sweet millet dish.
What's incredible about this is it's so healthy for you.
Right?
You know, what happens is when emergencies happen,
I've seen this before,
someone runs out and they order a pizza.
Did you know that?
Did you guys know that?
Like something's going on. Like there's nothing in the house to eat. Everything's happening. Maybe somebody's getting married. Maybe something else is happening. Maybe whatever it is. Maybe the kids are graduating high school. Whatever it is that's going on, next thing you know, everybody's ordering pizzas right away because no one has anything. So no one eats healthy for like three straight days. It's just Chinese food and pizza and just whatever, right?
Okay. So I just wanted to get that worked in there. Good. Aha, the maple syrup party.
Okay, all the time. So this is a comfort food, which is great. This is a comfort food that's
better for you. That's the whole point. All right. So we have that millet dish right there.
Let's make another millet dish too. So that's a sweet millet dish right there. Here's another
great option I'm about to make which is really exciting. So what I'm gonna do is
get some more millet. Here we are. Got some more millet now. Here we go.
I can put a little bit more.
There's so much millet in here.
So here's one that's really quick and easy.
It's the salsa millet version right there.
Okay, and I'll show you what I'm going to do with it, all right?
Let's open this up.
So this salsa is extra special. Now salsas are not all the same. Keep that in mind. Salsas have vinegar, bad vinegars in it, right? We all know that apple cider vinegar is the best vinegar if there is a vinegar, but that's still not a great thing. You don't want to be vinegared out, right?
So the point is, is that this is one without vinegar and you can't find one without vinegar.
This is one without citric acid.
That's rare.
Finding a salsa without citric acid or any kind of preservative, other kind of preservative, is nearly impossible.
Finding a salsa vinegar free, because what if you don't want that vinegar flavor in your dish?
That's another thing all in its own right there.
What if you don't want that flavor in your dish?
Right?
Because that happens all the time.
So what we're going to do is put this in the millet,
and then I'm going to show you something else, which is really great.
I'm going to put peas in here.
You'll see I'm switching things up.
You don't have to do millet. You can do peas.
We have some peas right here. I want to show you this close up too. So let's get a camera on here
and let's just get down to it. So these are the canned peas in water. That's an emergency food.
Okay, so I'm going to show you two options. It's going to be peas with millet and then salsa with
millet and then you can do salsa and peas with millet together. So that's an option all on its
own in case you're not a salsa fan. But I like having lots of canned peas on hand like this,
because if there's an emergency of any kind or a food shortage, this is the quickest, healthiest
version right there. It's like, whoa, how cool is that? So these peas are not in salt. And I'm
going to check. I'm going to double check. I'm going to double check right now. And it could
be with salt. It's very possible. All right. So I'm looking, let me find the ingredient list in
these peas. Ingredient list. Organic peas water. No added salt right there. So I want you guys to
know that. No syrup, no salt, no anything. You're taking notes? Incredible. I just saw that. I'm
glad you're taking notes. So there you go. Okay. I love these peas. So what you can do is you can
put them on your millet. So let's do that. Let's pop some on the millet. How easy is that? It's
ridiculous. That's how easy it is. So you got some beautiful peas, organic peas, which is important,
right you can keep them as a staple and you you put them in your millet dish and you have this
option you can spice this up any way you want you can be your own chef and spice this up any way you
actually want to i have all these spices in front of me i can put anything on here which is incredible
i can put a little bit of black pepper on here just like this which is great i if i wanted my
own salt on here because I want it to control my salt, right? I can put a little bit of salt on
there just like this. You know, I can flavor it in any way. I can put garlic powder on here too.
I can make this one more savory. So I can put a little garlic powder, right? I can put a little
bit of that on here. Look, garlic powder right on there. There you go. See that? So that's one dish.
Let's get another one going. Actually, we can go the salsa route and just bring salsa in here.
So let's do that. How easy is that? And we can put a little bit of salsa in here and mix that in.
This is the savory, kind of a little bit of sweet flavor. There it is. And that's the hot millet,
it, the peas, some spices in there, a little bit of salsa. So simple. Think about it though.
So I love having these backups. You can just do the peas on their own, literally just on their own
like that. No problem. You can do the salsa. I'm going to tell you right now, there's times in my
life I got nothing going on. No, no food can't get to the store. I'm too busy. Got too much going on
working. No one helped me to get something here or something. And next thing you know,
I open up a can of salsa. I have a tablespoon of salsa and I'm moving on. And I'm moving on
and I'm working again and doing my thing or running around. I've had to do that in my life.
So it's really a great thing. So there we go.
Just want to show you the two options. We did a sweet millet
dish right here. Let's take a look at that.
There's the sweet one. That's with the pears. That's with the dates.
that's with the maple syrup
all with the emergency food
staples that I have
and then
we got the savory
a little bit more on the salty
savory kind of edge
you got the sauce on there
you got the peas
alright
let's go with some nori rolls
you guys
we're going to be doing scrambled eggs in a little while
I have to have to regroup and organize but we're gonna make it happen in here
We got so much moving parts so many moving parts. We're gonna do the scrambled eggs pretty soon hang in there for that
How many of you guys have tried millet? That's the question I wanted to ask you
Because every time I talk to somebody they don't even know what it is
They just don't know what millet is. They're like oatmeal. I'm like no, I said millet and they're like oatmeal
Mill? No, no, millet. It's millet. And so that's, it's such a great grain. You haven't tried it? Not
me yet. So you guys actually haven't tried it. You've tried it, right? Incredible. You guys love
it. And there's so many people that haven't tried it. So many people. So let me get this down here.
Move these chestnuts over. These chestnuts are so good. You can chop them up. You can throw them
in anything. Let's make some nori rolls next. I'm going to move the salsa over too.
Move the salsa over. I got sweet potato spaghetti. I'm going to move that over too.
And we're going to do the sun-dried tomatoes now.
All right, you guys, it's time for some fun.
What you want to do is drain the water out of the sun-dried tomatoes.
These are ready.
They're soft.
You can soak them until they're really, really soft.
I don't like to soak them until they're so soft that they've just become really squishy
but a lot of people like that. They like when they're like that, when they're squishy soft.
I like them when they got a little bit of firmness, some texture to it. So I like a little
bit of texture with mine. Like this one right here, it's not chewy, but it's got some texture to it.
Okay. And so that's the difference right there. They're not completely so soft they've fallen
apart. Now I like to drain the water out because that's what you do. So I'm going to drain the
water out. I'm just using my hand really quick, kind of holding it. Now I want to show you
a technique right here. I'm going to squeeze water out of them a little bit. So you can
take them and press and you can squeeze the water out of them a little bit. I don't want
them too wet unless you want really, really wet, but I don't. I'm squeezing the water
out of them. You see that? I just got some water squeezed out. Okay. Now you can make these taste
any way you want. Do you want a Mexican flavor? You can do a Mexican flavor. Do you want an
Italian flavor? You can do an Italian flavor, right? Okay. Do you want that flavor? Any kind
of like, do you like the Indian food flavor? You can go with a lot of spice. You can go with anything
you want. Turmeric, anything you desire. That's what's incredible about food, and that's what you
can do. Okay, so it's all about your spices, but you got these beautiful tomatoes, and you can do a
lot, right? So I'm going to add thyme. I'm going to go with a little bit of thyme on this. There
we go. Might do a little bit more. That's what I'm adding. Okay, I'm going to do a little garlic
powder. So I'm going to do a little garlic powder here. Incredible. Incredible. I'm going to do
some oregano. Can you guys see? We get a little bit of a good focus there. A little bit of oregano
in here. Oregano is really strong flavor, right? It could knock your socks off if you put too much
in there and someone might not like that oregano. It's got a little bit of a bitter edge to it.
So you might not be somebody that likes that, but I like oregano. So,
okay. I'm going to mix that up.
kind of get the flavors in there now you can add your own salt
you can actually add your own salt if you want that's what's great about it because
dried tomatoes like i said always come salted it's rare you find them when they're not let's
get the pears out. Showing you guys the pears. So there's the sun dried tomatoes and there's no salt
at it. That's the key. That's the rarity. But you can put a little if you want, but you control it
because you wouldn't believe how much salt, even the package when they say this is how much sodium
you have in your sun dried tomato, I don't trust it because that's how much they pound into that.
right? Let's get some nori sheets out. I'm going to open this up right here.
Look at that. Everybody's always asking me, what do you use? And they never have time during
the medical medium lives to say, oh, it's this nori sheet or it's that. And that's what's
incredible about Amazon live cooking show here, the medical medium cooking show. I can show you
Now I like to take, here's a tip right here. I take that out. That's all I'll show you. This is
the inside of the package. I always take the moisture controller container thing packet,
the moisture packet out. I do. I like when my sheets get a little bit of air to them
so they don't crinkle up. So I store it without the moisture pack. I take that moisture pack out
of mine. I don't know what you guys do, but that's what I do. All right. And then here's
your Nori sheet. Just took one out. Let's start making something. Okay. So the millet's moist.
the tomatoes are moist
alright
but you still want to moisten
the sheet
so you can use a little bit of water
to do that
not a lot
you don't want a lot of water in your nori sheets
what you'll find
is when they're fresh like this
nori sheet comes fresh out of the package
you'll find that they'll
crinkle and they'll
if you roll it up
and you don't moisten it up, it'll just fall apart. It'll just crinkle up and it'll shred,
right? That's why I take also the moisture pack out is what I do. Just going to get a little bit,
a couple more drops of water on here wherever I can. But I don't want to soak this thing to
be soaking wet because if the sheet is soaking wet, then you have a whole nother problem on
your hand. So I just put lightly, I put that on there. So let me get some millet going.
got the millet right here right so i'm going to put some on
this is going to be probably a big one if i put too much millet on
so i got to be careful right so we got the millet in here this is still piping hot it's steamy and
piping hot. Okay. I'm using my hands. You can use a spoon if you want. I'm using my hands to kind
of distribute it around like that. Okay. Here we go. And now I'm going to add these right here.
These sun-dried tomatoes. You know what's crazy? Think about this. This was in my pantry.
If you guys came over, I would make you for this.
I would make this for you.
And what's crazy about this is this can sit there for a year.
This can sit there for two years.
I want to tell you something interesting.
I've had sun-dried tomatoes sit in a pantry for over a decade,
and I can still use them.
over a decade. Millet can sit in the pantry forever, just like this, for emergencies.
Sun-dried tomatoes, and guess what? Nori sheets can sit in the pantry forever. So it's like, it's fine.
right and so you can use this this is what's incredible any kind of any kind of emergency
going on you can use this it's like whoa i have this it's sitting in there forever i can use it
whenever so i just roll this up right there you get a little bit that pops out the edges but
that's how millet works right and when you roll up norries a lot of things can pop out of the edges
okay
so you have a nice nori roll right there
and it's just settling and then i'm going to cut it you can cut it in half if you want
you can do that you can cut pieces like this so i'm going to cut pieces like this right
there's one you can cut them thin you can do that too like you might be like okay well i'll do a
whole plate of these thin ones look at this what i do is when i cut them i do it like a sawing action
is how I cut my nori rolls.
If you don't, you're just going to crunch it down.
So you want to be able to sauce
so that blade can go through there, right?
And I'm going to set them up for you on a little plate.
How about that?
It's a medical medium cooking show.
We're live right now.
We're talking about emergency foods.
You can keep on hand for any kind of emergency tips and ideas.
You can pull them right out of your pantry
and you can be like, you know what?
I don't have to go to the store.
I don't have to go do this.
There's a blizzard out there.
there's something else going on I don't have to worry how about that I mean really incredible
so I'm going to get a little plate
and pop these on
let's do something neat here so I'm going to put these two in the center right
I'm going to make another one too.
Well, you can make a bunch of them.
You can sit here and make these forever.
I mean, you can just have fun, right?
Here's what's really funny about this.
Okay, you guys?
Okay?
Take a look.
If I had a guest over, if I had family over,
and I served this as an appetizer,
they'd be like, you must have killed yourself today cooking.
like I just put some millet I had in there for 10 years and 10 years what do you mean 10 years
yeah I had some millet I had some tomatoes sun-dried tomatoes I had in there for years I
decided to put some some something together for you I had some nori sheets and people be like
what are you talking about this was this is like a little delicacy and you made it
like what in in a little bit just in a little time yeah i didn't have to go to the store i
didn't have to kill myself to make this thing right you guys you guys are laughing isn't that
true can you imagine it's like i could probably make out of emergency these emergency foods
whole bunch of these killer ideas and people be like that was the bet that was like a five course
meal, different appetizers, and the whole bit.
Okay? So you've got to remember
if you want avocados, you're not going to possibly have avocados
on an emergency situation.
Sure, if you want to stock avocados every day, right, where you have
a couple of avocados, but that's not always the case for emergency situations.
This is when literally, you know how you get got
that's what it is
not how you get got
right
it's that one day you don't have an avocado
it's that one day you don't have something
and it's that one day
something happens
and you could have had this emergency
set up where just some of these
simple things you don't have to have it all
this is everything
from my pantry but you don't have
to have everything you can just have a couple
of things you can pick and choose
but at least you got something
and it gives you a little bit of a peace of mind, which is really great.
Right? I want to show you the canned papaya. I can't help it. It's that incredible. I want
to show you really quick. It's that amazing. Right? Okay. Let's talk about what you can cook
with without power. Without power. Like you can make something without power. A lot of emergencies
happen and you always still have your power or you've got a generator. A lot of people have
generators, right? But there's, but a lot of emergencies happen where you still have your
power, but you can't get to the store. Happens all the time. So, but what if you don't have power?
Can papaya right there. Amazing. It's not in syrup. It's organic. And they used really good
papaya because I know I'm a papaya expert. I like to call myself a papaya expert, been eating them
my whole life. I've grown papaya. So I just, I really, really, you know, I thought this papaya
was going to be just, uh, yuck, but it was, it was amazing. It was amazing. So this is,
if anybody's really, really on a very strict healing diet and they're just eating papaya
because they have something going on
where that's what they need to eat, right?
Of course.
You got it right here.
And it's really special too.
Let's pour some out.
The juice is just pineapple juice
and lime juice.
Nothing added.
It's an instant food.
Instant in a sense.
You just open it up, you put it there, and it's amazing.
Such a great, great food right there.
Okay, I'm just going to try one.
Mmm.
Why is it so good?
And there's nothing, there's nothing in there.
Amazing.
So, so good, you guys.
So that's the papaya right there.
How many of you guys have, first of all, I wanted to ask you this. Have you ever had papaya in a can
before? Have you ever had that option? How many of you guys had papaya in a can? That's just,
I'm just curious because I don't know anybody that has papaya in a can like that. That's healthy.
Like who, who has papaya in a can, right? Never. I'm seeing you guys say never. Everybody's saying
never. Nope. I mean, seriously though, I'm seeing a lot of no's. Oh my God. I'm just seeing no one
has had papaya in a can. That's what it looks like. Unless I'm missing that one person that said they
had it. I'm seeing no one's had papaya in a can. And it's that incredible. I'm going to have one
more because it's that amazing. Okay. So good. It's a treat. I feel like it's a treat.
So many of you guys are saying never. You haven't had it, right?
So anyway, but how many of you guys had applesauce before? That's a question.
Did you guys ever have applesauce? Yeah, right? Probably. You guys had applesauce? How many of you guys eat applesauce now? So applesauce is another incredible staple to have in storage.
it can stay in the jar forever pretty much forever i mean for years you can have applesauce
in the jar for years yeah you guys have that applesauce you have and this isn't it's immediate
food it's like you open up the jar of applesauce you take a spoon you can put maple syrup to it
How incredible is that? You literally can put maple syrup to your applesauce.
There's no additives in this applesauce, so keep that in mind. There's no additives in the applesauce.
You can put a little bit of maple syrup. I'm going to pour a little bit of maple syrup on this applesauce.
Okay? Put a little bit on here.
This is something that's so great for the kids, and it's an emergency food.
so good emergency foods that they sell in case of emergency are so disastrously awful
epically disgusting all kinds of junk in there all kinds of preservatives all kinds of dehydrated
messes and yet you pay all this money because someone convinces you to buy this to certain
company's emergency food supply and it's junk and garbage just like who came up with this
This is food, right? That's here. And it's food that you would actually like, that's five star
maple syrup. That's not junk in some package somewhere. That's applesauce right there. It's
pure. Yeah. How great is this? And then you can do other stuff like out of cans too. You can do
rice and lentils out of a can, but you can do things with it. So I'm going to make a nori out
of that. It's already cooked. I'll show you this right here. Here's an option right here.
Sure. You don't have to eat out of cans every day. Yeah. This is an emergency situation we're
talking about. That's what this is. So I'm going to open these up. Here's what we're going to do.
this is a food you can eat without having to heat it
right
that's what this is okay so these are lentils and brown rice these are green lentils and brown rice
so let me get this in a bowl
All right, we'll get these out.
This is brown rice and green lentils right there.
For an emergency situation, I keep these on hand, is what I do right there.
You can eat it as is.
If anything goes wrong, you keep some of these on hand.
How incredible is that?
So I'm just giving you a little window into this, what you can do.
You can do salsa in there.
You can do salsa in here.
You can put a little bit of salsa, which is incredible too.
But what I'm going to do is you can make a nori sheet with this too.
You know, that's the beauty of it.
You can make a nori roll, not a nori sheet with this, a nori roll. You can put a nori sheet down.
You're dampening the nori sheet. How great is that? I'm just going to use a little bit of this papaya juice to dampen it.
There you go.
You can take those lentils and brown rice.
pop that down in here
right
guys are saying and
you can take some sundried tomatoes
as well gonna make another nori roll real quick
aw this is amazing think about it you have guests over and you're like you guys
i've made you this green lentil i've i've sought these green lentils out from across the country
across the world and i got this incredible short grain brown rice right here and i got these
beautiful sun-dried sun-dried tomatoes from italy or whatever right you're just saying it's like
And I'm going to make these gorgeous nori rolls for you guys.
And sit down.
Everybody sit down at the table.
I got another appetizer coming out right here.
You guys are going to love this one.
Everybody sit around the table.
We're going to do another incredible appetizer.
But that's what I mean.
That's how awesome this is.
And it's your emergency food right there.
Of course, that's just one.
You can make a bunch of them.
And there it is.
Green lentil.
Brown rice.
Right?
Out of the can.
And you got them right there.
That's what makes this really fun.
We're going to talk about something else right now.
If you guys just came on, we're about to make the scrambled eggs,
but I just want to give you a couple more tips on some other different things.
So what you see is dried lentils.
You can keep these on hand forever.
Yes, you can cook them.
these are red lentils you can cook them and keep them on hand okay but we're going to talk about
sprouting next how many of you guys are sprouting at home so you're growing sprouts
because that's what i'm curious about right there you can't sprout red lentils but i want to show
you the red lentils they're not you don't want to buy red lentils to try to sprout them they don't
sprout. Okay. You do sprout. So Diana says, I do sprout. Yeah. Sprouts. We're going to do sprouts
right now. I'm going to show you that really quick too. Eventually we're going to do an Amazon live
sprout show with, you know, like all about growing sprouts and stuff, but I'm going to give you a
rundown on the sprouts. These are red lentils. They don't sprout. You cook those, right?
These are the best sprouting lentils. Green lentils are the best sprouting lentils. Yes,
you can also sprout other lentils too but these are the best for sprouts now what i love about
lentils when you sprout them is they're so meaty they got this texture they got this consistency
they're so good and they're so nutritious when you when you actually sprout lentils it's a whole
nother level now i have some sprouts that i grew and it's not the lentil sprouts
but it's the alfalfa sprouts right here so this is the sprouting trays I use
so you'll see that you'll see them in the store right there you'll see them linked
into the video or in the store but this is the sprouter kits I use now I see people do
different sprouting kits I tried them all I don't like them this is the one that I like
Of course, you can use any one you have, but this is the one that I really love.
These are alfalfa sprouts right here. Look at that. How incredible is that?
Incredible, you guys? So here you go. You've got an emergency situation happening in life,
right? Could be anything. And you can grow your own sprouts, fresh vegetation.
You can literally put this in any of the dishes that I'm talking about here right now.
You can put this in any of the dishes. We'll do another closeup on these two.
Are you guys blown away? Because it's that incredible. You can have these fresh, beautiful
alfalfa sprouts. Highly mineralized. Now, let me get to that point now. That's the next point I
want to get to right now. This is really important. This is a very important point. So,
so what I use is the automatic sprayer because I grow a lot of sprouts and I don't want to sit
there squeezing all the time because it's not evenly distributed either too when you're just
squeezing it and everything like this. I like to just have the automatic sprayer go. So that's how
I like to do it. That's the automatic. You can hear that. You guys hear that in the mic? And what I put
in there is the ocean sea minerals. So you're getting all the trace minerals. You can't put
this in straight. You got to read the directions. Now here's the magic about sprouts. I'm going to
give you two incredible reasons why sprouts are so important, like why I grow them, how come I grow
them, like why I eat them, right? Okay. One is you can make them so highly mineralized when you use
the right stuff. You'll see this linked right there in the video. When you use the trace minerals,
your sprouts become supersonic and that equates to your body right what you put in your body
so what we put in our body so when you grow your sprouts with these trace minerals
it's a whole nother game a whole nother game of course you can grow your sprouts without
the trace minerals without the sea minerals you can grow your sprouts without that right
You could just spray it with water.
Okay.
You can do that.
I've done that.
And that's fine.
There's nothing wrong with that.
But what I do is I like to use this.
And I never had a chance to tell anybody.
And that's what I love about the Amazon Live show.
The Medical Medium Cooking Show.
It's a chance to show you guys all this.
Which is, if you can follow the Medical Medium Cooking Show here on Amazon Live.
Hit the follow button if you can.
So that you guys, so I can always give you notifications and all that.
We can, you know, get the notifications.
I'm not sponsored by this company. Someone says he's not sponsored by anyone. Thank you for telling
everybody that right here. I'm not sponsored by this company here. I'm not sponsored by the sea
mineral company. I'm not sponsored by these trays, the company that sells these trays. Okay. I'm not
sponsored by this maple syrup. I'm not sponsored by the tahini. I'm not sponsored by these guys.
I'm not sponsored. And I realize that I know you guys probably think I'm sponsored by every one of
these products and I'm not. So, and I don't know if that helps or not with you or with maybe some
people don't care. Maybe some people care, but regardless, it's what I use and it's what's in
my pantry. So that's the sea minerals I use. I put them in here. I mix it with water and I don't put
a lot. You don't have to put a lot in here. You don't want it so strong where it's all trace
mineral, right? And then I grow my sprouts, right? And lentil sprouts are a whole other game. I don't
have lentil sprouts grown right now for you guys, but when you grow the lentil sprouts,
incredible. And you can eat the lentil sprout when it only has the root sticking out.
literally when it just starts to open that's when you can eat it they're like chewy but yummy
and you can also sprout them to where they're literally growing but i love lentil sprouts
that's an incredible option and then when you do the trace minerals when you do the trace minerals
right and you grow the most highly mineralized sprouts on the planet and you have that it equates
to your health. That's what's incredible and amazing. Jennifer says, love that he's not sponsored.
So this is such a powerful, powerful combination right here. So I want to show you these up close
real quick. These are healthy alfalfa sprouts. And that's what I like about these trays.
these are really really healthy
and all the green
and this is what happens
when you use the trace minerals
this is what happens right there
it's just a gorgeous
gorgeous situation
so
these are the alfalfa seeds
showing you
So what you do, I'll just give you a quick rundown. I mean, I'll do a sprout show one time because we still have to make scrambled eggs in a little bit. I want to get to those soon. But you soak the seeds overnight. You rinse them out. You put them in the tray. Okay. Sprinkle them in the tray. And that's how you start the process. Right. And then there's a process with that.
and I can talk all day about sprouts and how it works.
But how many of you guys have sprouted?
How many of you guys have sprouted alfalfa seeds or lentils?
Maybe lentils.
That's a question I should ask you.
How many guys have sprouted lentils?
Not a lot of people.
Yeah, the tray's that good.
You guys have?
So you guys have.
This is incredible.
I see a couple of not me's, a couple of no's.
I see a couple of no's and not me's, right?
So fun. So fun. It really is. Okay. Time for scrambled eggs. I got to hanker in for some
eggs. I'm going to take the sprouts away. I'm going to put the lid back on for now.
All right, I'm going to move the saucepan away.
And I'm going to get a big pan here.
So you guys
this scrambled egg dish
is what I feel
is mind blowing
I would love to see what you guys
think when you make it
maybe some of you make it
maybe some of you guys won't
right
You guys don't like scrambled eggs? Will these be real eggs, Patricia says?
I don't know. Maybe, maybe not. So I got these potato flakes right here. So let's take a look.
I got these potato flakes. You can get a 25 pound bag. I got the link in the store. I mean,
the link right there in the video, you can get the 25 pound bag. You can get that size and keep it
in stock. So what I do is I keep the 25 pound bag in stock. It doesn't hurt. Something happens.
You have peace of mind. So when I go to bed at night, I'm like, well,
I got some staples. You know, they're in there, inexpensive. It's so great. You guys are excited?
LMAO. These are potato flakes, but wait till I show you how to make these scrambled eggs.
And we're going to make these scrambled eggs taste like scrambled eggs. They look like scrambled
eggs, but it's going to blow your mind. Okay, you guys? Yeah. So this potato flake,
has no oil in it. It has no oil in it. This is the potato flake that I use right here.
So I'm not making mashed potatoes. I'm making scrambled eggs.
And this is going to be fun, fun, fun. I'm excited.
All right. So let me get my measuring scooper to start with here.
I'm going to do
four cups.
I'm going to do two cups of water.
Two cups of water here.
Okay.
I'm going to put it in the pan.
I'm going to turn the pan on.
So I got my two cups of water in the pan right there.
We're going to make some scrambled eggs.
I'm going to get that water nice and hot.
I'm letting it get just a little bit warmer.
So I'm going to show you the potato flakes right here close up.
So these are the potato flakes right here.
Now what's incredible is it's literally just organic potato and that's what's amazing about
it.
Okay.
So good.
So I'm going to put four scoops of potato flakes.
Now to make this, to make this scrambled egg, I'm going to bring this over right here.
Can you guys see that?
Okay.
Okay, try to get a focus on there.
There you go.
I have two cups of water to four cups of potato flakes.
That's the key.
If you change that recipe, you might have something entirely different.
So that's three cups right there.
Now I'm going to do four cups.
That's four cups.
I just want to show you guys that.
Okay.
All right.
Now we're going to do some turmeric and we're going to go with one teaspoon of turmeric.
That's the next thing we're doing.
teaspoon of turmeric. Try to get a whole teaspoon in here. Okay. So we got a teaspoon of turmeric
in here. So I'm throwing that in there. That we're going to do a quarter teaspoon of cumin.
So a quarter teaspoon of cumin powder.
We're going to do a half teaspoon of garlic powder next.
So a half teaspoon of garlic powder.
Got that in there.
Now we're doing one teaspoon of sea salt, one teaspoon of sea salt.
And then we're doing about a half teaspoon right here of the black salt.
So that's what we're doing next.
Now the black salt has a sulfury flavor and that here's what's really cool about the scrambled
egg dish. It already tastes like scrambled eggs without the black salt, but the black
salt takes it to another level where it is the scrambled eggs. Like there's no doubt.
I mean, this dish already has that scrambled egg thing going, but the black salt takes
it to that next level right there. So I put that on there. So this is going now on the burner.
Okay. And we're going to heat this up. Here's the key right here.
You want to fold. You want to fold. I'm going to get this back up. Ready? There we are.
the potatoes. And I'm going to show you when it starts getting hot. So let's just give it a
minute because I want that pan to get hot with the potato flakes on there.
There we go. Now I'm going to make two dishes, two scrambled egg dishes. If you guys just came
on here, I'm making scrambled eggs. We're using this right here, the potato flakes.
All right. So I'm going to fold this in a second,
just letting it get hot. So this is how you do it.
You guys, we're going to probably have a tech problem,
them, but I'm double checking. Hopefully not. We're going to fold this over like this.
I don't know if you guys can see this.
We're going to do two scrambled egg recipes. We're going to do
one as a scramble with some veggies in it, which really is mind blowing. And we're going to do
we're going to do a round three to the emergency food show. You guys want to know, let you know,
we're going to do a round three of the emergency food show. We're going to, we have a tech problem
and I love you guys greatly.
This has been incredible.
