We're making waffles, we're making ice cream, and we're making french fries. Think about that.
Is waffles, like, that's a comfort food. What? French fries. No, no one's allowed french fries.
That's a comfort food. Ice cream? All the ice cream you can ever eat. That's what we're doing
right here because it's gluten-free, it's dairy-free, it's grain-free, it's fat-free. What?
Because that's what everybody's worried about, right? You have the ice cream that's like, oh no,
I'm lactose intolerance. And then you got the gluten. No, I'm gluten sensitive. I'm allergic
to gluten. And now, okay, wait a minute. I can have French fries. No, French fries are bad,
right? All the oil and grease and it's fried. And then it goes on waffles, waffles. What do
you mean? So I'm excited you guys. We're making three killer kick butt things. I'm totally pumped
up about this. Okay. So anybody who doesn't know who I am, number one New York Times bestselling
author, the most popular health book series in the world right here. You see a little gold emblem
on there, millions and millions of copies sold around the world. And the reason, because these
books get people feeling better, and medical medium information is about really sick people.
So, you know, really sick. There's sick people that are kind of sick, and you know, they just
kind of ebb and flow through life. And then you get people that are really struggling and suffering,
and they're really sick. And that's what medical medium information has helped. It's helped the
really sick people. That's what I'm known for. That's what the books are known for. You guys,
So great to be here.
And that book's, you know, really discounted crazy right now.
So you can check it out.
It's a Cleanse the Heal book.
So one question people have asked me over and over again,
A.W., what steamer do you use?
I hear it.
I hear it somewhere in the distance.
I can't tell you how many lives I've done, right?
And people go, I hear something cooking in the distance.
And then it'll beep or something.
Or they'll hear it kind of like steaming and bubbling.
and I never showed what steamer that I used or used.
And this one's 59% off.
This is the steamer, the infamous steamer
that steams all my potatoes during all the lives,
all the different things that I'm steaming,
the sparing is the Brussels sprouts, right?
And this is it right here.
All the potatoes right here.
I steamed a boatload of potatoes
because if we're going to make potato waffles,
I need a good amount.
If we're going to make French fries in the air fryer,
which I'm pumped about really,
going to need a good amount right there too. So this is the steamer, by the way. It's my favorite
by far, hands down. The plastic steamers, I've tried them all, the different plastic ones. They
break real fast. They break over time. This is the Cuisinart right here. You'll see the link right
there. This is the one. I know you guys have been asking me forever, and that's what I love about
the Amazon Live Cooking Show, the Medical Medium Cooking Show, because I can be like, yo, yo,
you guys. Here's the here it is right here. Here it is. Okay. And you can steam these potatoes for
one hour. You pop them in there. It just goes like this, right? Here they are. Right? You pop them all
in, you know, and you steam them and it's fantastic. So it's great. And you can steam,
you can steam anything in this thing, which is really cool. So, you know, hey, let's, it's,
it's exciting. I'm going to move it over because we've got some work to do
if we're going to make this stuff and make it happen in our timeframe. So I'm excited you guys.
Good to see you coming on. Happy to see you guys. Wow. Fantastic. All right, let's get going on it.
So what I'm going to do here is I'm going to get a waffle maker going because we're making waffles.
So this is one of them right there. I like this one. That's one that I have right there.
And these guys like pride in their waffle makers. You'll see when you read about it, too.
They're pretty jacked up. So it's really cool. I'm just giving it a little plug right there.
to ring it on and we're gonna get that going we're gonna get that nice and warm and then i got another
waffle maker right here which is i think you guys have seen me use this one before right this one so
there we go that's the one that i've used before because i've made the potato waffles before you
guys know that a lot of you guys do right so there's this one right here i'm gonna get this
one hot too. So I just turned it on. So both these waffle makers are linked below or on the side
there in the store right there. So I'm excited about this. This is starting to warm up. So how
do we make these waffles? Okay. So to start with here, what I'm going to do is I'm going to peel
the skins off of these. Okay. It's the plan, right? Get my bowl. So skins, you can leave the skins on
the potatoes. So let's get a close up on these potatoes. That's what we need to do. I want to
show you these potatoes right up front. Okay. So take a look at these potatoes up close right here.
I'm going to show you what I do. So there we are. These are steamed already.
Because when you're making waffles, you want them steamed, but you don't want them cold. You don't
want to take them cold out of the refrigerator. You want them warm. Like I'm feeling this. These
babies are still warm right here. There's heat in them, right? There's some moisture in them.
It makes a good waffle, right? And when we do French fries later, they're going to be coming
out of the fridge. They're going to be colder because you want your French fries, your steamed
potatoes cold. It hardens up the potato while it's still cooked, right? And then you can,
and I'll talk about how that works. Then you can cut them up real nice. Now I'm just cutting,
I'm just not cutting, but I'm scraping off the skin because I'm looking for an aesthetic. I'm
looking for a color and you could leave them on if you really want to. You don't have to take them
off. I always do, but you can leave them on. And I'm not doing it perfectly. You'll notice
if anybody just came on right here, it's the medical meeting cooking show and we're making
gluten-free waffles. We're making potato waffles, no fat, no oil, no grease, no butter,
right the whole bit gluten-free the best the best waffles i mean when you think about it
isn't that the best waffle you've ever heard of right if you go into a diner and you're like yeah
i'll take some waffles sure okay yeah can you can you get me some waffles there they're riddled in
right they're they got corn syrup all over god knows what else is over too right and that's just
one thing they got some kind of grease or lard in there right when you're in a diner getting some
waffles yeah they might taste good someone might be like well that's the only waffle i like but
let me tell you wait till you taste this one so i got the waffle makers going i got two waffle
makers so what i'm gonna do is make two kinds of waffles how cool is that right two kinds in the
sense that two shapes and listen you can i'm making some basic waffles right you can fancy
them up all you want. You can put anything you want in there. You could put cinnamon in there,
right? You can put anything, nutmeg, cinnamon in your waffle. You can make a spicy waffle
and not a sweet waffle, right? You can do that. So you got the option. That's really cool.
That's what's exciting about it all, right? So what I'm doing is I'm peeling back some of this,
right? Yep. Hey, W, how long do you steam the potatoes? Steam them for about an hour.
Or you can check them if you want.
You know, if you have a bigger potato, you guys, you got to steam them.
If you have a bigger potato, you got to.
I'm just peeling back these skins, right, with a fork.
And you don't have to make it perfect.
But an hour if you got bigger potatoes.
If you got bigger potatoes, you want an hour, right?
So I'm just steaming these back right now.
Not seeing these back.
Peeling back the skins, right?
There we go.
So we're getting some of these.
We'll get a couple more going.
So you guys just came on here. We're making waffles, gluten-free waffles. We're making French fries. Guilt-free. Who would have known? Guilt-free. I mean, come on, you tell me. Does everybody, you tell me, does everybody feel guilty after they had a big old serving of French fries? I'm just curious.
I just wanted to ask you guys that. Did that ever happen to you? You just polished off a large fry?
Yeah, I'll take a large fry. I'll take a large fry, please. And then you just, you suck them down,
right, those french fries. You dip them in that salty ketchup, right? And then later on,
you're just feeling like, ugh, you're in the car. You're in the car, right? And then later on,
you're feeling like, kind of like dragging a little bit. Like, your eyes get kind of tired.
it's like, well, I'm in food coma now, right? Potatoes get a bad rap when the potatoes are
messed with. We're not messing with them. This is just potato. This is really clean. This is as
clean as it gets, like for real. So we're just, you know, bringing these skins back a little bit
more. Okay. You guys just came on here. We're making French fries pretty soon. Killer French
fries, right? Yeah. But they're not killers filled with oil and grease and everything else, right?
They're not that kind of killer. The killer, like, whoa, that's amazing. Like, that's mind-blowing,
right? That kind of thing. That waffle maker's getting there. I think that one's ready. I got
the waffle makers on high. I do. I mean, look, I figured, why don't I do that? I'm kind of rinsing
the potato off a little bit here. I think we got some decent potatoes right there. I really do.
I'm excited about this. You guys, wait till you try this ice cream. I'm going to talk about the
ice cream in a little bit too. The ice cream is made in this machine right here. I'm going to
show it to you in a little while. I'm excited about that too. I mean, seriously, this is probably
the funnest the funnest live i think i've ever planned on doing so if you look here i'm gonna
mash these this is the funnest live i planned on doing there's no question like what french fries
ice cream oh are you kidding you're joking right okay waffles maple syrup right how about that
too. How great is that? So I'm crushing all these. This is a masher. So I'm mashing these right here,
you know, and you don't, you want to mash them good enough. You don't want to have it where it's
not mashed really good. You want it mashed really good is what you want to do. Like not cream. You
don't want to turn it into cream potatoes, right? You don't have to add water. So don't do that.
someone probably heard me say add water and they're like okay i'll add water
well no don't add water i said don't you know someone's adding water that's what spirit says
anyway so anyway anyway someone will spirit side someone will okay look i promised i wouldn't fool
around in this episode i promised i promised production i wouldn't fool around i'm kidding
around. So we got to take things serious, right? So I'm mashing these up right here. This is fun,
right? And I can see you guys commenting too. So I'm trying to read comments at the same time.
I want to get these mashed just right. So we're looking good. Just a little bit more.
There you go. This is the masher I like.
all right so if you guys just came on here we're about to make some waffles so
this this is exciting so here we go i think we're pretty good let's see
because if you don't mash them enough you might get in trouble so i think we're just about right
all right let's form these into patties we got to form them into patties
and I got so many extra potatoes here if I need more I could grab more how cool is that
you don't need a ton inside these waffle makers I mean
you just need enough right all right so let's get that going there
there we go so what I'm gonna do is I'm gonna get a nice little ball of this see this
It's a messy venture.
You're just going to have...
I don't know if you guys don't mind, right?
A little bit of mess on your hands.
Not too bad, right?
Make it a big patty.
Look at that.
It's already turning into a pre-waffle.
How about that?
Let's open up this waffle maker.
It gets a little hot, so look out, okay?
All right.
Use an oven mitt, okay?
So I'm going to pop this in here
and add a little bit more.
Yeah.
And I'm going to show you in a second, as soon as I drop that right in.
The goal is not to have so much, so much potato in your waffle maker.
So keep that in mind, all right?
So let me show you right here.
There you go.
You see that?
The goal is to not have so much waffle in there.
what you could do is you can move it around this I might have put too much in there I do it every
time so we'll see let's get that let's get that situated you could always take out a little if
it's too much it's not so bad yeah there you go so I'm pressing it down because you're like giving
it a sandwich you know like that sandwich machine when you're toasting a sandwich the bread and all
that there you go so I got that sucker toast and toast and nice there we are
all right let's get the other one loaded get this other one loaded right here
pop this open yeah that's hot definitely hot right so let's make another patty
you guys just came on here we're doing waffles yeah the gluten-free yeah but
when you taste them, you're going to be like, what? That's better than any waffle I've ever had
in any diner, right? Anywhere. Okay. So I'm doing is making some waffle patties. We're going to pop
it in here. That's cooking nice right there, by the way. That's cooking real nice. Okay.
All right. We're going to do some more.
you can't go wrong
the only way you can go wrong
if you don't let them cook long enough
other than that you really can't go wrong
even if they're filled up pretty good
you just can't go wrong
let's see what we've got
there we go
push that baby down
just doing a little rinse with my hands
because that potato is really sticky.
You guys know that.
All right.
So right here we have two waffles cooking right now.
Now we're going to move on.
Let's hope this goes good.
Looking good.
You got it?
All right.
Incredible.
Incredible.
So we're going to move this over.
We're going to let this cook a little bit over here.
We're going to leave this one right here.
Steaming and cooking away.
I'm excited about this. So waffles need maple syrup. You don't want the junk maple syrup.
You want the real stuff, high grade, right? Grade A, you want grade B, whatever you want to use,
but you want to use the really good stuff. So there's different maple syrups. And I'm kind of
like a maple syrup snob, you know, because I love to, I love to taste maple syrups because
different tree, different areas of the country, of the world, right? Different trees in the sense
that even though it could be a maple tree, it doesn't mean it's exactly the same, right? So the
maple water produced is still different, and there's a difference. It's like wine, right?
You know how wine, like every winery, every wine country, they think like, you know, our fields,
our vineyards, they're a whole different way. It's like, hey, can I have some wine? I'm a wine snob.
Let me see. Okay. Hmm. Smells good. How's the acidity? Hmm. Hmm. That's mildly acidic. Acidity is mild. Maybe it's moderate acidity. Hmm. You can smell the wine, the grapes into your senses.
you know how you run into wine stops?
I'm at the vineyard here. I'm with everybody.
Oh, give me a wine, please.
Give me a glass of wine. Is that $1,000 a glass?
I'll take it. I can afford it.
Give me a $1,000 glass of wine.
Mmm.
Mmm. Okay, so
I promised I wouldn't fool around today,
but I can't help myself.
Can't help it. So when it comes down to wines,
it's
different than maple syrup
because you don't have the alcohol.
number one and guess what wine still have the sugar it still has sugar there people don't
realize it it still has sugar so i'd rather prefer a maple maple syrup really so so when it comes
out of maple syrup so you're packed with trace minerals packed with trace minerals and maple
syrup and that's what i really really love about maple syrup too because it has so much goodness
in it so what i do is there's different maple syrups out there right you can you can these are
the ones I like right here. Some you're looking at them. The crown is one that I really really love
right? I'm using wine glasses today. The crown is really good. You can smell it different.
Hmm let's see. Um these dead grapes taste wonderful.
Hmm do you feel the wine inside your mouth? It has body. It has body. Maple syrup.
is a league of its own when it's good stuff. A lot of people have the bad stuff, right?
And the bad stuff is just really, really low grade. It's not just boiled down. It's gone
through some more processing. It sat too long after it was boiled down. So it was boiled down
and it sat way too long. And there's this process between when making maple syrup,
you can't let it sit too long between actually bringing it into a product, creating a product
out of it a lot of times the maple syrup places maple syrup companies they they make such big
batches at once it's all just sitting there and it sits in it waits way too long and you could
taste that difference it's really strange i'm not an expert in maple syrup but i've tried to learn
whatever i can throughout it but the maple syrup counts on a good waffle it really matters on a
good waffle so that's really you know that's really one of the thoughts here okay so we got
waffles cooking if you guys just came on here we're gonna make some french fries
so let's do some fries let's get them ready so we got some potatoes these are colder potatoes you
guys colder they came out of the fridge that's what they did they came out of the fridge
and it's better that way is what it is because when it's colder you can cut them in smaller
fries. You can make smaller fries. These are, this isn't a raw potato. I don't want anybody
confused. This is not a raw potato. This is a steamed potato that was chilled. It was chilled.
So here's what my favorite way, because there's all kinds of different French fry makers,
right? Hit the follow button. If you guys are on here, just, you know, follow these lives and
whatever. And the whole bit we're making French fries. We're making waffles. We're making ice
cream. Just so everybody knows here, we're making ice cream. I'm pumped. All right, let's get a
close-up on this is what we're going to do. Let's see if we can, right? So here we go.
All right, so I got the knife right here. This is really amazing how it's rigged. You know what
it's going to do, right? It gives you that look in your french fry, which is really great, okay?
so you can cut it in different ways so I like to do this right here I like them
somewhat thinner fries I don't like the real thick fries but don't get me wrong
I still like them right now you can mess this up too like you can as you're going
down if you're not too careful you can butcher your you can butcher your fries
it's easy to butcher right and then we're gonna do this again okay so it's
easy to butcher your fries.
OK, let's move these over.
Let's cut some more.
All right, let's go.
And here we are.
There we go.
There we go.
And we're going to get one more out of that one right there.
We're making fries.
You don't want to saw you want to press down
So you don't want to saw.
I was actually sawing for a second.
That waffle maker is saying it's done, right?
I'm going to give it more cooking time because I put extra waffle mix in there.
I really did.
Yeah, both of these need a little bit more time.
Let's see what else we got here.
Let's do some more potato cutting for french fries.
Some potatoes hold up better. Some potatoes don't, right?
So you'll find that the more denser a potato is, less moist inside, right?
You'll get better fries out of it.
There we go.
So we're doing some fry cutting right now.
That's actually going to be a really good one right there.
So I'll pull them apart and get them racked up in a second.
If you guys just came on here, we're making ice cream.
We're making French fries.
Come on.
You know.
You know it's always a guilty thing after you've had French fries.
You pull it to that fast food restaurant or whatever, diner, restaurant, whatever it is, any kind of, even a really nice restaurant.
And you know there's that guilty feeling, right?
You tank those fries down.
So, yeah. Should we steam? Sorry, I'm reading the comments right there. Hold on, you guys.
You steam them first. You put them in the refrigerator. Okay. I saw that question right
there. All right. I'm going to see what we get out of these.
we'll do a few more here some of these potatoes are going to be really good for fries there we go
nice
there we go
gonna cut some more
make these a little bigger
on that one there
so
we're
we're actually making
plenty of fries right now
let's get them
let's get them racked up
yeah
yeah
oh my god
Your fries will improve with this one.
There's no question.
I just saw that comment.
Your fries will really, really improve.
There's no doubt about that.
So let's get these on the rack.
This air fryer is my favorite beyond out of all air fryers.
I got like five air fryers because it's always like you get one and then you think it's okay.
And then there's a better one, right?
It's like, no, that one's not that great.
That's not really a great air fryer.
and but yet i've had to try so many of them out because i'm looking for that air fryer right this
is the west bend one by far there's no question it's my favorite there's no doubt it and you know
because what happens with air fryers is they're either too small that's one reason right there
that's really annoying hard to clean really hard to clean that i can't stand i've had so many air
fryer. This one's my favorite by far. So I'm excited about that. So I'm doing these French
fries right here. This one's 20% off, 23% off. Whoa, 23% off. Yeah. Right. Okay. We're doing,
this doesn't have to be perfect. If you have a broken fry, don't cry. Don't. If you, if you have
a broken fry, it's okay. It's all right. Right. No one's going to die. If you have a broken fry,
don't cry all right it's all right all right so we're we're gonna be all right so we're doing this
and that's what i mean because a lot of people they get really they get really like particular
when they're making stuff like oh my god i broke one it's like it's okay it's gonna be all right
if you know and that's how you have to see because cooking is supposed to be fun not stressful you
want it fun that's the key with cooking right anytime you're doing that you want it relaxing
Whoa, look at those two fries right there.
That's insane.
See if I can show you guys up close on that one too.
So what I'm going to do is I'm going to pop a couple more on here.
We're going to get this in.
Look at that.
All right, let me show you.
What do you guys think?
Pretty cool.
Let's get this in here.
Let's get another one racked up now.
So, of course.
There we go, you guys.
Let's set up a few more right now.
This is great.
Nice.
That one's really broken right there.
That's because I just broke it.
All right.
So, if you just came on here, we're making ice cream later.
Guilt-free ice cream, too.
What about guilt-free ice cream?
How many people feel guilty after they eat a bunch of ice cream?
Oh, my God.
In front of TV at night, right?
Nice big bowl of ice cream.
That's really comforting.
Well, guess what? If you're doing this right in front of that, in front of the computer at night,
wait, in front of the computer at night, that's when a lot of people are tanking the ice cream too.
They're on the computer, they're checking out everything, right? They're looking around for
stuff and they're eating ice cream right at their computer spot. Where's your computer spot, right?
In your house. And you're just, you know, and you're just like, okay, well, that was another
bowl I just polished. Well, guess what? You don't have to feel guilty. And you know what's crazy?
The ice creams in the store that are vegan, gluten-free, plenty to be guilty about those.
Those are loaded in fat. So those are loaded in fat. If you're worried about your waistline,
keep on... If you're not worried about your waistline, then yeah, maybe you can keep on
going with those, right? So what I'm doing is I'm taking a look at this. This has a little bit
longer to go and I better take a look at this one. Okay. This one has a couple more minutes to go.
We're almost there, which is fantastic. But that's the difference. The ice cream I'm going to make
you guys, please know you won't have to feel funny about it. You can eat it and eat it and eat it.
Yeah. You won't have to worry about gaining weight. Fact, you might be able to lose weight.
If you went on that ice cream every day, I'm leaving some of these skins right here attached
because I like when they crisp up and they kind of burn a little bit, you know, like
a crunchy fry with the skin right there.
All right.
We got some fries here.
I think we're good.
We can toast these.
Fantastic.
Fantastic.
I like food that not only feels good.
Let's go.
Let's turn this on.
This is a air fryer right here.
I'm going to crank up.
I'll do 375.
Let's do that.
Why not?
It's got a fry setting, which is really awesome.
So I'm going to put this over here.
All right.
There we go.
These fries here, I'm going to move over.
I am going to bring them over here.
Because I can still, even though those are kind of broken up a little bit,
because the potato didn't get cold enough.
I had chilled in the fridge.
Even though they broke up a little bit,
you don't think I'm going to throw them in there?
Totally.
I'm going to throw them in there.
After this show, I'm going to be making fries all night,
which I'm pumped up about.
I'm totally psyched about it, though.
So, you guys, if you just came on here,
we're making ice cream guilt-free.
I mean it, though.
I mean it.
Guilt-free, which is incredible.
Okay?
You can add to your fries, you can add sea salt to your fries.
There's no reason why you can't salt them up.
I'm going to make a ketchup, which is really cool too.
How about that?
Now get ready here.
We're about to take these waffles out.
So look out.
I'm going to tell you right now.
Let's take a look and see what we got.
Now I put a decent amount of waffle mixed in that one.
I think we're good.
and I'm going to bring it over for you to see.
All right.
Let's see.
This one should be good.
I don't know if you guys can see that.
See that right there?
Let's see how this goes.
I'm about to do surgery here.
All right.
So I got, and I got,
so, oh my God, this one's done.
This one's perfect.
Amazing.
Let's get a plate.
You guys see that? Take a look.
Incredible.
We have a waffle. Amazing.
What I love about this one, it's a thin waffle.
Tell me that's not going to be fun to eat, a thin waffle.
That's what this waffle maker does, which is really cool.
It makes a thin waffle.
And then I got the thicker waffle in this machine, which I got to show you guys.
This is insane. This is totally insane.
So here's a little surprise, right?
Okay?
Got a couple options here.
You can just put maple syrup, right?
You can put cinnamon, of course.
You can do anything you want, right?
You can also make these things spicy.
They taste so good.
Look at this.
And this waffle maker here, they talk a serious game about their waffle makers.
I'm just letting you know, okay?
Yeah.
No oil on that waffle.
There's no oil, you guys.
I'm serious.
I meant that when I said that earlier, there's no oil, there's no butter, there's no grease,
no, there's no spray.
Let me get a can of dangerous spray here.
You know what I mean?
So you don't need to use that.
That's what's incredible.
So that waffle is a thin waffle.
Let's talk about maple syrup.
Now here's a couple of options right here.
When you have this, you're going to think you're doing something real bad, but you're
not, but you're not.
Okay.
that's a maple cream no butter in there either it's a maple cream an incredible one now if you
got kids this is an incredible thing to do right here okay you can take that maple cream look you
guys this is insane i'm not kidding and you could start you can put it on your waffle like that
I'm telling you, you don't believe me when you try this, you will totally freak out. You will
freak out. I'm not kidding. You'll be like, okay, how, how did that happen? How is that possible?
So you literally can put a maple cream on here because guess what? When you have this,
you're going to be like, what? Wait a minute. And it's good for you. It's gluten-free,
dairy-free, oil-free, fat-free, grain-free. Hey, grain-free. Hit the follow button, you guys,
so you can follow all my different cooking show lives and everything else because we're always
doing really killer stuff, including cooking tips that no one's ever seen before, too.
We do that a lot, too, a lot of different episodes. So, you know, just like the avocado one. Whoa,
that was an incredible episode. So, you know, follow the button. You can catch up on some of
those, right? So I'm doing maple cream on this waffle right here. All right. My other waffle's
done now too. So we're going to that. So that's the maple cream right there. Now I decided to do
the maple cream on this one instead of maple syrup. Let's take a look at a close-up right there.
There it is. I don't know if you guys can see. That's, and it's a thin waffle, like crispy,
thin just delightful really okay so that's this one it's a really good non-stick waffle maker
really love this one like i said that company there they talk a serious game about their
waffle maker that's pretty cool too which is kind of cool it really is so we got this other one let's
bring this over you guys just got here i'm gonna turn the light on on my air fryer we're just gonna
be we're frying in there okay all right so then there's this waffle maker I love
too look at that there we go amazing so on this one these definitely should be
ready? Just using a fork right here to see if I can remove that. Whoa, and that sucker
is hot. That sucker is hot. I'm going to tell you right now. That waffle. Let's get it on
a plate. Is that insane? I mean, can you imagine? Check this out, right? Gluten-free, dairy-free,
oil-free, grain-free, healthy waffle. This one I'm going to do maple syrup on.
So I'm going to grab a little bit of maple syrup right here.
Okay. And we're going to put a little bit on here. That's what we're going to do. This is
just potato. You guys, isn't this psycho or what? This is just potato. Think about that.
what just potato and it's crisp crisp and incredible right there I'm just pumped
let's put a little maple syrup on here look I like a lot of maple syrup
especially after I saw elf again
I increased my maple syrups
increased my intake. All right. So you got the maple syrup right on there.
The other one has maple cream. Let me grab that. Boom, boom, boom. Take a look up close there.
If you guys can see it. And if you guys can take a look up here too, that's the maple cream one.
That's the maple syrup on that crispy waffle. Really incredible. Truly.
You know what I'm doing after the show?
You guys?
I'm tanking.
So let's start making ketchup for our french fries.
Ketchup time, baby.
It's ketchup time.
Let's go.
How do we make ketchup?
Let me see.
Huh.
Let's go.
I'll take a bowl like this.
So what I love about ketchup making, you can take a product like this, which is absolutely incredible.
No citric acid.
No natural flavors.
No garbage.
No junk.
No fat.
No salt.
No salt.
This is really pure.
This is the bio nature.
Check the link out, you guys.
You can see all the stuff right there.
It's in the store right there, right?
The waffle makers, everything.
The air fryer, maple syrups, whatever.
Maple cream, okay?
So let's get some tomato paste in here.
This is an incredible tomato paste.
That's how you make real ketchup right there.
Look at that.
That's how you make real ketchup right there.
Okay, we'll just put a little bit more.
There we go.
That's how you make an incredible ketchup right there.
Simple.
Simple.
I'm going to add a little bit of apple juice.
That's the one I like, the Lakewood pure apple juice, right?
You can add a little bit of apple juice to this.
Hopefully I didn't add too much.
I don't think so.
I think it's going to be really good.
And then some lemon juice, right?
little lemon juice to this and that's good too so let's get my knife out which you guys know my
knives right they're linked in the big store yep so i'm going to squeeze a little bit of lemon in
this ketchup it gives it a zing you got a little bit of the sweetness from the apple juice you got
the lemon right there it gives it a zing i'm telling you wait till you taste that the next
is a little bit of honey right here's the honey right here the nates honey it's the one i use
right the raw honey we'll put a little bit of that in there this is gonna be
one killer ketchup no joke no joke like this is gonna be great got the fries still
going I'm probably gonna give the fries a little bit extra time I'm gonna move
the temperature up on the fries a little bit too
Okay, here we go.
Now I'm going to add a little bit of oregano.
So take a look here.
You can look up close, okay?
Because we're going to add a little bit of oregano.
You don't want a lot in this ketchup, right?
You don't want a lot of it in this ketchup, right?
You only need just a little bit.
So we're going to add a little bit of garlic powder, right?
Look at that.
Amazing.
I'm going to put a little bit of cayenne in here.
You guys okay with that?
Are you guys okay if I put a little bit of cayenne in here?
It's going to be a little heat, though.
I like a hot ketchup.
What do you guys like?
Just curious.
I'm going to put a little pinch of sea salt in here, too.
Why not?
You don't have to.
This thing zings so much, you don't need...
If you're worried about salt, you don't have to do salt in there.
That's what's incredible.
When you think about it, that's what's incredible, right?
I'm going to mix this up.
So let's take a look.
We're going to do a little mix-up right here.
there we go. This ketchup is better than any ketchup you have ever tasted. It's a medical
medium ketchup recipe. That's what it is, right? No vinegar. What? No vinegar. Huh?
What did you say? I said no vinegar. And the thing is about that is that means a lot. You don't want
to get, you know, the vinegar out, then dehydrate you. It's hard on the system. This is a really
great thing. Right? There you go. You got vinegar free, right? You got oil free. You got citric
acid free. You got natural flavor free. Okay. And you're just really cruising. So that's the
ketchup right there. So I can leave that here. Fantastic. We got to catch up. Let's start making
some ice cream. We got to do it. So I'm going to move the waffle maker out because we're going to
make the ice cream of all ice creams, of all ice creams. Pumped up about it.
Yo Nana's machine right here. How many of you guys know about the Yo Nana's machine?
By far a gift from the heavens because you can really take care of your health and take care of
yourself when you have a tool like this. And I definitely inexpensive compared to all the stuff
out there and crap out there and everything i mean this is really an incredible incredible tool
i see this as a health tool so this is a health device it's not just a banana ice cream device
and i can't wait to show you what i put on the ice cream which is a whole other thing i'm going
to do a quick check on these i think we're coming along still going let that cook let that air fry
So I got some bananas right here. These are frozen bananas. I'll show you guys how to do this. It's going to be fun. This is going to be actually a much more kind of exciting little thing to do.
So I'm doing is I'm just kind of loosening up these frozen bananas.
I'm even going to pop them right on here.
You guys, when you freeze bananas, don't freeze them so overripe.
That's a tip right there.
That's really important.
You don't want to freeze your bananas so overripe, right?
Keep that in mind.
Now, you want to make sure that they're perfectly ripe, but not overripe.
That's important to know right there.
So I'm just kind of giving you that like 411 on bananas, you know.
So I'm taking these bananas out like this because you want to kind of warm them up a touch
where they just naturally warm up right there.
so what you do is you take a little glass let them defrost for a few minutes it's basically
that's the best advice you take them fresh out of the freezer you want to defrost them for a
couple of minutes right so what i'm doing is i'm prepping everything and i want to show you
something really incredible so we're going to make the banana ice cream but we're going to put
this incredible jam on top and so i'm going to show you that and that's coming up too you guys
which is really exciting. Okay, check these fries one more time. They're coming along. Now,
I got a friend that doesn't like the fries burnt, but I like them burnt. So I have to always look
out and be like, well, you know, because, you know, a friend of mine who loves my French fries
that I make, right, doesn't like them when they're too toasted, too toasted up, but I like them when
they're really toasted up, which is really cool. You know, so everybody likes their fries at a
certain level, right? If you guys just came on here, I'm the number one New York Times bestselling
author, right, of the Medical Medium book series, just so you know. And here's the book right here.
Cleanse to Heal is one of the books from the book series, and it's for really sick people. That's
what the Medical Medium information is known for. It's known for when you've exhausted yourself
in every possible means and ways to heal. You've tried everything, done that, and the Medical
Medium book series changed the world in health. It's going seven years now running. So that's
That's a little bit about me.
Also a chronic illness expert.
And we're doing healthy meals, which is really great.
I'll show you the waffles real quick in case someone just came on.
That's a potato waffle right there.
And this is very healthy because that's a maple cream.
That's not butter.
That's a maple cream on top.
It's a thin waffle, a really delicious one.
That's another waffle right there, too, out of the waffle maker.
That's got maple syrup on it.
and this is a healthy way to eating compared to what people do right in so many ways which is
let's see if we can make some ice cream
so what i'm gonna do i'm trying to defrost the banana just enough because it pretty much came
fresh out of the freezer and these fries are looking done so i'll let them just go for another
minute and then we're good all right so let's get this going so i don't know if you guys ever use
this machine or have a machine like it but the yonanas machine is there's nothing like it in my
opinion that's what's incredible so you drop the banana in right here okay and then you got the
little spout at the top okay that's what you do and turn the machine on and let's hope these bananas
are actually nice and defrosted.
Let's get it plugged in.
Alright.
So we're making banana ice cream.
We got ice cream coming out of here.
Let's bring this closer.
Love it.
If you have kids, this is really an incredible tool.
Without a doubt.
like definitely my favorite for just anybody really definitely my favorite
for just about anybody you can turn the bowl around see I'm twisting it
kind of making like a little bit of a swirl
incredible everybody should have one of these I don't care who it is
because this is dairy free this is fat free very free that's banana frozen
banana right there look at that
I mean how incredible is that
Whoa, I can't wait to eat this.
Incredible.
I'll show you guys again up close.
Look at that.
Whoa.
Whoa.
All right, let's shut this down for a minute here. Okay, that is a remarkable
tasting ice cream. Already it tastes incredible. Now, okay, we can do our
magic to it, right? So now it's time for that. So I love these spoons I have, by
the way, these are my favorite spoons, but I'm just doing this a little bit. I'm
kind of just shaping it down a little bit, making a nice bowl of ice cream. You
You know how ice cream melts and it starts to melt on the edges of the glass?
And everybody's like eating the cold part in the center, right?
They're eating the cold part in the center and then they're going to like the liquid part on the sides
because your ice cream's melting.
You know how that works, right?
Well, that's what's happening already on this.
This is just so, it's so incredible.
And this isn't some coconut, you know, fattening ice cream with all kinds of junk in there
and guar gum and everything else under the sun.
That's not what this is.
This is as healthy as it gets.
Everybody should have a machine like this.
So let's do, what would you guys like?
That's red raspberry.
So let's take a look at a close-up right there.
That's a red raspberry.
You guys want that?
Because these jams are incredible.
Here's a phenomenal, phenomenal, epic, epic idea.
Okay?
Using these jams right here on that banana ice cream.
You want an experience?
You'll have an experience.
There's no question.
Okay, so let's put a little bit on here.
So you can just kind of like, look, you can do it any way you want.
Just because I'm doing it the way I'm doing it doesn't mean that you can't do it the way you want.
I'm putting a little bit of that raspberry jam right here on that ice cream.
O-M-G.
You guys have no idea what this is going to taste like until you try it.
When you try it, you won't even believe it.
And guess what? Guilt-free. Guilt-free.
That's what's incredible.
So that's red raspberry, right?
Let's make another ice cream really quick.
Let's make another ice cream.
Fantastic.
All right.
You guys see that?
It's pretty funny.
All right.
Can we even make another one?
Nice.
This is so good for you.
It's just banana.
That's all it is.
Just banana.
I mean, like, what?
Look at that.
Alright, that's insane.
That's just insane, I'm going to tell you right now.
That's what that is.
Look at that.
It's actually incredible.
You can leave it like that, too, with the swirl up there.
You can do a lot of different things like that.
So what I'm going to do is I'm going to try a strawberry jam.
you guys take a look at the strawberry jam these jams take a look at the links there because you
won't be disappointed these are so pure nothing bad in these on any level and i could put a little
bit right on top have it drip down right it's melting the ice cream a little bit too okay it's
just fruit it's just fruit i'm putting a little bit on here right look at that incredible and you
can put more obviously that's what I want to do I actually want to just I want to just like put a
lot more on there is what I want to do but I'm trying to you know keep it in check right you
guys there's no dairy in there right you guys see okay so there you go you got two bowls of gorgeous
ice cream right there guess what we're just talking about bananas and a really healthy jam
like the best that's on the market.
That's what we're talking about right there.
How incredible, right?
How amazing.
Here we go, right?
And you can do this little kind of,
you can design it any way you want.
You might have a family member and you're like,
hey, let me do it this way, right?
All right, so let's get these french fries going,
but I wanted to show you the banana ice cream.
Let's get these french fries on.
I think I'm going to try this.
You know what?
I can't help it, you guys.
I can't help it.
Oh my god.
Okay.
That's just wrong.
And it's so right.
That's what's really crazy.
Alright, so that's the Onana's machine.
Everybody should have one of those babies.
Seriously.
Okay?
So, now we've got some fries right here.
And take a look at these up close.
Let's plate them up.
Let's do that.
Look at that.
guilt-free. How's that possible? Look at these fries. Now that's the way I like them. I don't
know about you guys. Maybe you guys like them differently. Boy, these are so good. But I like
them like this. You know, I can't help it. You guys, there's apricot jam like I was talking about.
There's peaches jam. There's wild blueberry jam. There's fig jam. There's black cherry jam.
They're all here right here. They're all here. I got them all and that could go on the ice cream all these going on the edge
If you just came on here, and you missed a good show if you just got on here
You missed a good show watch it from the beginning afterwards hit the follow button too
Because I got some killer shows coming up because that's what we're doing here
It's the medical medium cooking show when it's really it's just incredible stuff. We're doing
It's so fun. So we're putting our fries on here. Let's get some more fries going
There we go.
These fries here, they're not as, as it have that color to them.
They probably need a couple more minutes, but I'm getting them in here.
Incredible.
All right.
I think we've got plenty of fries.
Actually, no, those got some color to them.
I'm mistaken.
All right.
Let's get the ketchup.
Let's take a look at this.
we got the air fryer french fries.
We got the waffles
from the waffle makers right there.
We got the maple cream waffle.
There's no oil.
There's no fat.
There's no junk.
There's no garbage.
It's pure food.
Like pure food, man.
Like pure.
Like if I made this for friends and family,
which I've done,
they're like,
there's got to be something bad in here.
These things got to be gluten and grain
and everything else.
Grain free.
rewatch this live, hit the follow button, right? And check out everything we're doing.
It's a medical medium live cooking show. We just made ice cream from the Yo Nana's machine.
Everybody should have that in their life because guess what? It stops you from going a direction
that maybe isn't that great. And that's what's killer about it, right? Potato waffles, whoa,
no oil, no butter. You're just, you're fat free, you're dairy free, you're grain free. And I'm
gonna tell you right now when you guys try these potato waffles with that maple cream right or some
good good maple syrup when you guys try that or you try these air fried you know french fries
with that ketchup I made a medical medium ketchup recipe you're just gonna be like is this okay
it I'm sorry but is this okay can I do this like for real I can have this that's how incredible it
is okay and then the ice cream so let's take a look at about let's take a look at that really
quick. And we got the ice cream right here. Let's do a close up on the ice cream. There we go.
There's no sugar. It's banana. It's bananas. If you eat a banana, healthy banana, that's healthy,
healthy glucose. That's different. Healthy glucose in the body, right? Look at that.
You got the beautiful ice creams. I am totally going to tank. I can't wait. I'm really looking
forward to it. If you guys don't know anything about medical medium information, if you just
came on here, check out the medical medium books. Cleanse the Heal is right there so you can check
it out. It's a medical textbook, right? It says millions of copies sold around the world, right?
So this is a special book. It's got 75 recipes, tremendous amount of knowledge in here, over 200
symptoms and conditions and how to move yourself forward. And it has done that for people around
the world. Number one best-selling book series in health. Six and a half going on seven years,
probably seven years now running. So if you want to know a little bit about me, number one New
York Times best-selling author, chronic illness expert. And guess what? You can eat banana ice
cream, but it'll blow your mind because you won't think it's just banana and an incredible jam.
You just won't think that because you're eating it. You're going to be like, what? No, that's
impossible. It can't be just that. Right? See you guys. I'm going to have a fry. Is that okay?
Okay. Let's dip a fry in some ketchup if you guys don't mind right there.
Wait, are you guys, do you guys with your fries, do you like a lot of ketchup or just a little
bit of ketchup? I just wanted to know because I like a lot of ketchup.
no double dipping
no double dipping
alright you guys love you
and I'll see you next time
make sure you follow the medical medium live cooking show
when you get a chance
check me out on my other platforms too
you know I'm here
you know I'm doing a lot of good stuff for you guys
and because you guys
you guys always need that backup and that support
and I want to do it
I love you guys
