We're live right now making loaded nacho waffles and other waffles to make it a lot of waffles
You'll see it got one waffle iron one
Waffle machine one waffle thing one waffle thick hair. We've got waffle machines everywhere one two three four
I'm excited you guys are live right now
We're making some serious waffles. I'm serious about this, too, so
The one thing about waffles you can do anything with them
You know when you have a whole bunch of people over right you don't want ten people over and
This is what you have, right?
So it's like ten people over and this is what you got, right? So I have to have more than one
It's like you got a waffle cooking
You got ten people waiting for food and one waffles cooking at a time and you're just waiting for it
You're like, yeah, is it done? Uh, you guys are hungry over there
You can spend people waiting at the table. You guys hungry. All right one
one waffles about to be done and what happens especially when it's like a
waffle party when you got a lot of people there nobody's like I want this
on my waffle I want that on my waffle so what I do is I got like a lot of waffle
irons going on here okay so I got some on this table right here I'll show you if
can you guys see that a little bit right we were trying to start a little bit
earlier but we blew some circuits we had so much stuff plugged in on one circuit
just everything's just started popping everywhere so we're here all right I'm
gonna make something in this pot I'm not sure what I got some great stuff going
on here look I got these jalapeno peppers I got avocados over here too
check out this big bowl of avocados I got as well look at that right so we're
gonna make some fun things so I want to show you some of the products I got here
because I'm using them and this is what I use all the time when I have people
come over and we make a lot of waffles and stuff so you got all kinds of nut
butters here I'm gonna be playing with tahini I'm gonna be playing with almond
butter I got olives here I got beans here I cut jams and jellies we're gonna
do a peanut butter and jelly waffle that's gonna be totally incredible so
yeah here's a steamer right here bring this over
all right this is steamer I use now I've been asked over and over and over again
what steamer because I've been talking about steamed potatoes forever what
steamer do you use what well what what this is the one this is the one I use
this thing every single day I'm steaming stuff in it every single day good to see
you guys happy to see you too just the Cuisinart one right hands down this is
the best steamer I've ever had without a doubt. I live by this thing. I got two of them over there.
Man, I'll be steaming all kinds of stuff. I mean, you know, look, if you're cooking for yourself,
you just need one steamer, right? If you're cooking for 15 people sometimes, you might want
two steamers, but whatever. But I got one in here and I got one over there and these are,
there's a steamed potatoes in here. I want to show you these for a second, right? You see this?
what do you see missing on these potatoes right you guys what do you see missing on these potatoes
i'm just asking the skins are missing right i wanted to ask you guys to see that because i
peeled them before i steamed them the reason why is because we're making waffles and i don't really
like the skins on the potato when i'm making my waffles when when i'm doing my waffle dough
i just don't want the skins on them right so there you go so let's check this out right
got the potatoes. They're nice and steamed. Look at that. They're hot. They're really hot,
actually. So that's the steamer right there. Check it out. The links right there for the
Queez-O-Dart steamer. Right? Amazing. I'm just going to moisten a little bit, dampen
my towel right there so it really works good I gotta say we were almost ready
and everything just started blowing but we're okay circuits blowing everywhere
but we're gonna do this so I'm gonna grab this bowl right here steamed
potatoes voila here it is all set and done check it out right skins are gone
okay right skins on the potatoes are healthy of course you can have the skins there's no question
but the reason why they're gone like I was saying before is because I want like a dough and I don't
want gluten I don't want a gluten dough right no way this is gluten-free for all you gluten-free
free freaks out there, which is me, because I'm one of them. Look, I don't like gluten. No way.
You guys know why. I talked about it all the time, right? That's a different show for a different
time, but I talk about why gluten's not good. But if you like gluten and that's what you want to do,
that's fine. Of course. No judgment here. Of course not. But I like the gluten-free,
and that's what I like to do. So what this is, it's just potatoes and they're hot, they're steamy.
This is going to be my waffle batter right here. Notice you don't have to put an egg in here.
You don't have to do anything. A friend of mine was making waffles, right? And put an egg in their
batter. And I was like, why did you put an egg in there? So I don't know. I was doing your potatoes
And then all of a sudden I thought I needed to, I needed to, I needed to put an egg in there.
I'm like, okay, so you made a waffle with an egg in there.
I said, yeah, you should tell your, your people that if you throw an egg in there, it's really good.
I go, I'll do that.
All right.
All right.
Yeah.
Don't do an egg in here.
Okay.
You want this, like this is gluten free.
This is, this is fat free, right?
It's really healthy.
this this batter so i'm just i'm just what you have to do is you can't have it too lumpy
because you're making waffles you don't need it pureed you don't want it wet and pureed
you don't want that you want it like this consistency right here it's just a steamed
potato and you're mashing it that's how you want it good to see you guys no way egg stay away
that's not what I see on there egg brainwashing egg robots what about all
the what about all the egg robots out there it's like two eggs fried over easy
place two eggs fried over easy scramble egg I'd like my legs grab on
Can I have a wallet? Can I have an omelet?
Can I have an omelet? Can I have an omelet?
I'll let, I'll let, I'll let, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg
eggs. Told everybody I wasn't going to fool around today, especially after that laughing
attack that I had the last time we did in the Amazon. Yeah. So a russet potato is better.
I used golden potatoes for my waffles.
Took an hour to cook.
Ha!
Took an hour.
You used a golden potato.
You steamed the potatoes, right?
And that's what it took.
So this is ready.
This is ready right here, you guys.
Really?
Took an hour to cook?
Were they really like, like really moist potatoes?
were they watery potatoes russets are better i think russets are better because there's not
gonna be so much moisture in there right okay you guys i did not know there was an egg robot
i think after this live we're gonna go do some other lives and we'll perfect that egg robot
that's gonna be a good one all right so we're gonna go and put this into waffle makers so let's
see. I'm going to move this for a second. Okay. So I got a waffle maker right here. I'm going to
crank this baby up. Cranked it up. Right. Get that hot. And now we're going to get some dough going.
You don't want these things so big. Okay. You don't want these things so big. Right. That's a meatball
size right there. But you don't want these like really big. You want them somewhere kind of in
the palm of your hand where you got like that going on, right? Maybe a little bigger than that.
How about that? We'll go a little bit bigger than that. You don't want these waffles.
I think that might be good. Let's go a little bit more. All right. You don't want to really
You want thin and crunchy.
That's what you want.
Thin and crunchy.
Right? They were moist, so that's what you're saying?
Yeah, no, I totally get it.
So that's why it took an hour.
Is that what it is?
These should be good.
Alright, let's get that in there.
My waffle iron says it's not quite ready,
but it's going to be ready any minute.
Alright.
I'm going to get these on.
And I'm going to get this one on.
Okay, you guys, I got one going here, one going here, one going there.
I got four going.
This is going good.
Four, because we're going to be making different waffles.
We're going to have some fun.
Your lives are so much fun.
All right, let's make some more.
So that's one right there.
See?
Let's get another one going.
I'm going to put this right down in here.
Is that okay, you guys?
All right.
I love your laugh attacks.
Let me tell you, I wasn't liking that laugh attack.
That thing took me to the ground.
I was rolling around.
I was rolling around on the floor.
I couldn't get up.
I was rolling around on the floor.
I was doing everything I could to stop that laugh attack.
Just that, you know, I'll do anything.
I'll sit there with toilet brushes.
I'll sit there with scrub brushes for bathroom showers.
And for some reason, that one just gave me such a laughing fit.
This guy actually starts me up now.
I'm not going to do that, though.
You guys, we're not going to turn the medical medium shows into, like, laughing attacks.
All right.
Yeah, we are.
Yeah, we are.
All right, you guys.
I got four already right there.
So I think, look, these are good sizes.
They don't have to be perfect.
Okay?
But those are good sizes right there.
Alright.
I'm back.
I'm back.
Waffle iron number one.
Pick the iron.
Let's go with this one right here.
Okay?
This one says it's ready. This one's about to be ready.
I'm just going to open this up.
Sucker's getting hot in there. You see that?
Wow, that's actually a good view.
I'm going to put that on right in the middle there.
That one might be a little bigger than it should be, but let's just make it happen.
The thing is, the reason why we do these cooking shows live with no editing, obviously,
is because it's fun.
It's one reason I always do live shows. All right. This is ceramic waffle iron.
I always do live shows. I figure if anything's going to happen, it's going to happen. There's
nothing we can do. I mean, it's just nobody's perfect. Nobody's perfect, right? Okay.
Let's get that. So what I'm doing is I'm pressing it down. There we go.
So I pushed down the batter down a little bit, but I didn't form it all in there.
I let the waffle iron do its thing.
So I'm just kind of pushing the waffle iron down like this, see?
Kind of getting it down there like that.
I'm going to move this over.
That's cooking right now.
Let's get another one in.
All right.
next we got this one right here i'm gonna open this up these are hot you have to use oven mitts
you know when you're moving these around these get hot i'm just gonna forewarn you okay and i
can handle the heat but for some reason these are even hotter than what i usually can handle
like that so i'm patting it down a little bit right getting it down a little bit there
You don't have to go all the way.
And then you can bring that down and squeeze that baby down.
All right.
So I'm knocking that one down, too.
You've got to use oven mitts with this.
There's really no way around it with this.
These little machines.
But I love these machines are so great.
There you go, you guys.
I'm just kind of like giving some pressure.
See like that.
Squeezing down a little pressure there.
That might have been a little bit bigger, but it's going to be great.
Those are yummy.
Yeah, these are yummy, man.
These are incredible.
So let's do a couple more.
I'm going to open this one up here.
So can you guys see this?
I think you can see it if we get a close-up.
Does it cut across here?
I'm wondering.
Let's see.
There you go.
Whoa.
Opening that one, you guys.
Voila.
All right.
I might even bring it over here for you.
We'll see.
Let me get one over here.
So this is the third one right here.
Let's drop that down here.
That's going to be a weird waffle, I have a feeling.
That's going to be a...
Because, I don't know, that waffle was just strange.
It's a strange waffle.
All right.
It's a weird waffle.
There's no way am I doing it this time.
I am not going into a laughing fit.
I'm like four days away from finishing up my manuscript, like the edits.
And it's like...
I'm doing like 20 hours a day right now.
Do you guys know about my books?
Anybody new on here?
Cleanse the Heal is an incredible book
Saving Lives Around the World
It's a medical textbook with answers
Actually has answers
Answers for people to heal
So many people around the world have healed with Cleanse the Heal right there
Such an incredible book
Alright, that's one right there
The medical medium books are for people who are really sick
Of course they're for people that are not so sick.
You got a symptom.
It's not bothering you.
It's not really impeding your life.
Cleanse the Heal is an incredible book for that.
They already have that symptom, right?
But the medical medium books and Cleanse the Heal, well known for people that are so sick.
They've been everywhere.
They've been to 10 doctors.
They've been to 20 doctors.
And they're searching.
They're searching.
They're not getting the results they need.
And then they get the Cleanse the Heal book.
And they're like, what?
I didn't know that's what that, I didn't know that's how I'm sick.
I didn't know that's why I'm sick.
I didn't know you can do this.
I didn't know you could do that.
And they just start healing, right?
And that's what it's known for.
Thousands upon thousands upon thousands of stories.
Millions of copies sold around the world.
And it's just such a great book, right?
Okay, so we got one more to go back here, okay?
Don't know if I'm going to move this one over here.
but I'm going to see.
There's going to be some weird waffles.
Just kidding.
They're not weird waffles.
Okay.
Let's do this.
Got to use up the mitts to close this?
You guys, by the way, we're the Medical Medium Cooking Show.
It's the live Medical Medium Cooking Show right here on Amazon Live.
If you guys don't know where you are, we're Amazon Live right now.
Right?
Hit the follow button.
If you like the show, hit the follow button.
If you like the show but you don't like me, hit the follow button.
If you like the show and you like me, hit the follow button.
If you hate me and hate the show, hit the follow button anyway
because you might like another show.
All right.
Cool.
Oven mitts.
You've got to use the oven mitts
because these things are piping hot.
I got four waffle irons.
What I love about these waffle irons,
they're an inexpensive way to make killer food.
Killer food for family and friends.
And that's what I love about it.
Just so great.
So we got the waffle irons cooking.
The steam, the smell of that dough is cooking.
You can smell that steam.
I can't wait to put all the stuff and make all the different stuff.
You like this waffle maker? Amazing. I love it too. I like it too.
We said you like it. It's incredible. I like it. I love it.
Nacho cheese sauce is what I'm going to make.
So let's start messing with that.
Let's see what we got.
Take a look, you guys.
I want to show you this up close, right? Carrots, steamed carrots. I steamed them in the steamer.
I just showed you, right? The ones that I steamed the potatoes in. Okay. You can check the link out.
Steamer is amazing. It's a Cuisinart steamer. It's the best one. And my opinion, by the way,
you guys, I'm not sponsored at all by any of the product companies here. I'm just letting you know,
I'm not sponsored. I don't have deals with any of the product companies here.
I just love the stuff
and I use the stuff
I'm letting you know
but yeah
steamed carrots in the Cuisinart
and I'm about to throw it in the food processor
Cuisinart food processor
which I really love
that's this one right here
I'll show you up close
there it is
Cuisinart food processor
I can't live without a food processor
I mean I say that
obviously I could live without anything
I think I'm just, if someone just said, look, you're not allowed to have your fun gadgets.
You're not allowed to have, AW, we're going to take your waffle irons away.
AW, we're going to take your food processor away and your steamer away.
You know, AW, we're going to, you're not going to be able to use any, I'll be like, okay, well, that's fine.
Just give me a banana.
Just open up a banana.
I'll just eat bananas.
So the point is, is that, but when I have these gadgets, I love them.
I love them.
All right, so we're going to move a waffle iron over.
What are we doing?
Here's some crazy sounds right now.
It's like the twilight zone here.
God.
All right.
All right, here's the food processor right here.
I want to show you right here.
I'm going to make some sauce.
Some nacho cheese.
Nacho cheese.
All right. You guys, we're live right now. We're doing waffles. We're going to have all kinds of loaded waffles. We're going to have a nacho cheese sauce waffle. We're going to do it right. This is going to be fun. I have some steamed carrots because guess what? This ain't cheese and it ain't fake cheese either.
because what I see look I you know I don't I don't eat cheese right maybe you do and that's fine
but I don't eat cheese right but I'll tell you what else I don't eat I don't eat fake cheese
either right I know there's fake cheeses out there I know there's vegan cheeses out there I know
there's plant-based cheeses out there I know there's nut cheeses there's cheeses out there
right I don't do those either right but I like this kind of cheese where it's steamed carrots
steamed potatoes
making a nacho cheese right here.
Okay?
But you can do what you want.
I mean, there's some, you know,
good vegan cheese out there people love and everything.
If you like real cheese, you can have real cheese.
No judgment here, man.
No way.
So,
I knew a guy that ate a car tire.
He ate a car tire.
He called me up, contacted me. It was like 24 years, 26 years ago, and he ate a car tire. I didn't judge him. I just said, you're going to kill yourself. I said, you're going to kill yourself if you keep trying to finish that car tire. And he said that he was going to finish it.
So he plucked all the metal.
You know there's metal in rubber tires?
He pulled the metal part out of the rubber tire, and he ate the rubber.
And he told me he wasn't insane or anything.
All right.
Who am I to judge him?
I didn't say he was crazy.
I just said, look, I don't think you should keep on eating that car tire.
And he just was like, no, I need to eat this car tire.
And I said, I said, you should probably be eating some steamed potatoes, man, and not the car tire.
All right, let's go.
True story.
I met somebody that actually did that.
All right.
We're doing the nacho cheese sauce.
We got the steamed potato in here.
We got the carrots in here.
All right.
We're going to put a tablespoon of lime juice in here.
Got some limes right here, you guys.
Right?
Got some limes.
Let's cut them here on the board.
We're going to do a tablespoon of limes.
Okay?
Looking for my blade.
Got my blade right here.
Awesome knife.
Love it.
You can check it right there.
The knife is...
Right?
See the knife length?
You'll see it.
Ripe lime.
ripe. Getting ripe, that lime, a little less ripe, but still getting a little ripe. These are good
limes, okay? Now, the greener the lime, it's not ripe. The greener, oh, it's a little yellow. That
one's getting ripe too. These are really great limes. If you have a really green, that's not ripe,
And it's not going to taste that good.
Man, you get more juice out of these.
These are the way to go.
Right?
Everything hits the floor at the medical medium kitchen.
You might not want to eat over here.
There's a two-second law here, two-second rule.
If it hits the floor and the medical medium can get it off the floor within 2.2 seconds,
it's going back in the dish and everybody's just going to have to eat it.
I'm kidding.
You might not want to eat over here, you guys.
Alright, so I got waffles cooking, but I just realized I better check those waffles.
Those suckers could be burnt by now, but they might not be.
So let's take a look.
This one went in first, I think.
That one's almost ready.
That one's ready.
That one's almost ready.
That one's almost ready.
These two, I think, are ready.
I'm going to get these out.
This one?
Okay.
Love these plates.
Love these plates.
Love them.
Love these plates. I'm going to open up this waffle maker right here. Take a look, you guys. That baby's done. Crispy. Good. We can make these all day long. Whoa. I was telling you, I'm not kidding. These waffle irons are incredible. Look at that. Nice and thin and crispy. Let's get a close up on there. Look at that. I'm serious.
like that's that's that's incredible you can do all kinds of stuff it's not heavy it's not dense
there's no gluten in this you guys you gotta have waffle irons like this paper thin paper thin
lego my waffle man it's paper thin
Let's get another one going right here, okay?
Wow, you guys.
Coming out.
Look at this.
You guys, take a look.
Look at that one.
Coming right out the side.
See you on the edge?
Boom.
Look at that.
Too paper thin.
Well, I don't think that's paper thin.
But look at that.
Crispy.
Crunchy.
I'm going to be making these all day.
and then no one's going to be able to stop me.
So let me get going here.
Let me drop this down.
Let me get some beans heated up right away.
Boom.
Got a pot.
Let's go.
Okay.
We're going to do black beans.
Look at this right here.
Got the black beans right here, you guys.
I want to show you.
They're right in the front right here.
Okay.
Guess what's in here.
Guess what's in here.
Nothing.
Nothing's in there.
Nothing.
See the no salt added?
Right?
Exactly.
There's nothing in there.
Check this out right here.
Now I got this fancy,
smancy
hand opener right here, right?
Just checking these other waffles, you guys.
Alright.
See this right here?
Just ordered my waffle maker.
Nice.
I'm psyched you did.
Are you kidding?
When you make them like this, you're going to be like, where were these my whole life?
Like, look at that.
Where were these?
And they taste good, right?
So check this out, right?
I'm going to open up some beans right here, right?
Let's see how this works.
This better go right.
That's all I can say, man.
I think I'm going to go all the way around.
All right.
All right.
Let's do this little switch here.
Okay.
Check this out you guys watch this
Okay, I'm gonna do this. There we go. Here's what you do. You ready you go this way after you do it
You go quick and it'll pop right off
Okay
We better hope this can actually is gonna open whoa
That's the kind of can opener I like because the no one really gets no one can get cut right so I could put my finger in
There you can't get cut right you ever get cut on a can
You guys ever get cut out again, right? Check this out. There's, you can't get cut. It was,
that's what kind of can opener it is, right? Because if AW is in the kitchen,
he'll hurt himself in the kitchen. So they gotta be like, oh wait, we have to give AW the, we're
gonna give him the knives that have no sharpness to him. We gotta give them, no, just kidding. No,
but for real, this, this is great. So let's do this now. Okay. So I got a, I got a pan going right
here okay I'm gonna drain these beans really quick right I'm gonna drain these
just give me one second you guys get a little ball out here okay and I'm going
to drain the water out of this right and you can put the lid you can put the lid
back on a little bit like that if you want and do a little draining. Okay. There you go.
You don't have to rinse these. You can just literally drain some of the water out of there.
You guys, if you just came on here, we're making waffles, gluten-free waffles. We've got these
incredible like paper thin waffles that are toasted. So nice. I got all my waffle makers on,
you know, we're in the Medical Medium Live cooking show. We're making nacho cheese sauce
without the cheese. I mean, it doesn't get any better than that, right? Okay. All right.
I'm putting these in the pot. Dare I? It's going in there. Right? Nice. Incredible.
Okay. Let's get some other stuff. First of all, I need lime juice. So I'm making the nacho cheese
sauce. The lime juice is going to go in here. So let's start getting lime juice in here right now.
Now I need about a tablespoon of lime juice. So I'm going to squeeze these by hand. That's the
way I like to do it. You can squeeze it right in a measuring cup if you want, right? But I'm just
going to squeeze these limes in there if you guys don't lime. I'm going to try not to get the juice
from these limes to go up the sleeve of my shirt. So you got to kind of like that, right? I was just
noticing was traveling up my sleeve.
Cooking with a w you guys, this is great. We've got so much
stuff to talk about. I got great, great stuff to show you. I'm
going to show you my different nut butters. I'll show you the
tahini that I use that. He may I love right there. Really?
The way this man has changed my life. I'm four weeks in
incredible. You're trying to get me choked up. You try to
you're trying to get get my heart there.
What people don't realize is that, man, when you're struggling and you're sick and you've got symptoms and you feel like you've been through the ringer and there's no hope and you've been to all the different doctors and everything and then someone says, you've got to check out medical medium.
And they say, well, medium? Who the heck is that?
You've got to check out medical medium. He knows a lot about stuff. He's been doing this forever.
And lots of people healing all through the years.
and they're like,
no one wants to go and check out the medical medium stuff
unless they're really in a bad situation.
Medical medium information's been there
for people who are really down on their knees
and they've been through hell and bad.
So I'm doing a tablespoon of lime juice in here really quick.
Right?
So we're doing four teaspoons of onion powder.
That's next.
Let's get a little bit more lime juice in here.
And we're going to check these other waffles.
So I'm getting nervous.
That waffle's done.
Get that sucker out.
Nice.
Crispy.
Look at that, you guys.
I'll show you a close-up on that one, too.
Look at that.
I'm going to show you this other one.
You guys, this is insane.
These are popping out like crispy.
Look at this.
Crispy, beautiful waffles.
Four waffles right here.
Okay?
But I'm going to make another round.
We're not fooling around.
See that?
I know.
I know.
All right.
So I got four waffles here.
One, two, three, four.
So I'm going to make four more.
Because we're going to need four more.
Because we're making loaded waffles.
Nacho cheese waffles.
We're making all that.
Okay, so I got the lime juice in there.
Love it.
Let's get some, let's get a little bit of onion powder in here. Four teaspoons of onion powder. Let's do that. Okay. Got one teaspoon in here. I got two teaspoons here. I got three teaspoon. I got four. Nice onion powder. You guys like onions? Crazy about onions. Two teaspoons garlic powder. Nice. Garlic. Well, you can smell that garlic powder. Incredible.
teaspoon of paprika love it this stuff is incredible teaspoon of paprika look at
that nice and you guys see what I think we got I think we got the cheese sauce
right there okay but let me get some waffles started before I blend this up
I think that would be smart. God bless you if you're hanging out for this show. I got beans on right now. Just hang on, you guys. Let's get some more waffles going. We're not trying to turn this thing into a bleep show.
okay I'm gonna get some more potatoes steamer guys it just just came on here
I'm showing you this real quick I'm gonna get some more potatoes out of my
steamer I'm gonna be doing this right now this is the Cuisinart steamer I was
just talking about let's get some more potatoes hammer throw them right in
there I'm gonna throw across you guys I'm gonna throw this one really far you
know what I'm gonna try to even go further
it's past the two-second rule so it happens when you try to get 15 feet away
way all right telling my friends the other day family members and a couple
of their friends and I was saying you guys why don't you come over here I'll
make something neat. And they said, no, no, we'll pass AW. So what do you mean? You'll pass.
They said, we'd notice that you throw stuff around everywhere. You're throwing things in the air.
All right. There we go. We're mashed up. Nice.
I got beans heating up and cooking. We're going to make some more waffles really quick.
okay so let's do it like i said you don't want them too big that's pretty good right there
you don't want them too big there's one right there okay we're gonna make four more waffles
if you guys don't mind we're making loaded nacho cheese waffles you guys have no idea what i got
in store for you coming up this stuff's gonna look good hang on for this show
watching your shows reminds me
of a three ring circus
you're trying to make me laugh
because that might do it
that was a good one
we're going to do
that was actually really funny
I got handed to you
that was a good one
because I always say
watching the world mess up like it does
is a three ring circus, man.
That's what I always say.
You see all the crazy crap happening in the world, man.
Three ring circus.
Alright.
Let's get these going.
You guys, I'm going to throw these in.
I want to toast up these waffles.
I want to get them going.
I'm putting this one in right here.
Okay.
Right.
Let's get that down there.
I'm going to press this down.
I want this waffle to, you know, like steam easily and, I mean, cook and toast evenly, right?
So I'm just pushing this down.
All right, let's get another one going.
Pop this in right here.
Right.
guys can see this you guys can get a close-up of this I think right get a
close-up of that one see that one go in boom drop that down four more waffles on
their way that's right got some background noise it's my drum kit
someone's on my drum kit right now I can't believe it
Someone is actually on my drum kit, like during an Amazon Live?
Oh my god.
You can only laugh about it, man.
Later I'll be like, dude, what are you doing on my drum kit?
I was live, are you kidding?
Whoa, what do you mean?
Like what?
someone was just playing my bass drum
all right i'm getting these waffles going so i'm pressing these together like that right
there you go nice these are cooking great i'm gonna do one more waffle
pop this one in back here you guys hang in there see i'm doing a little little just you know you
press it down a little bit. You guys have a waffle maker like this because I'm telling you,
you won't be disappointed. Just got to use the oven mix. It's a little hot,
but man, pressing that down. We're going to have four waffles cooking now. All right, nice.
All right.
Okay.
All right.
So, we got four waffles making.
We got some...
Duh.
That's my one.
Alright.
You guys, refried beans.
Okay?
We're doing some refried beans now.
I swear to God, I think I'm in the Twilight Zone.
Or, I think I'm in the Matrix.
I think I'm in the Matrix.
So what I'm going to do is I'm going to drop in some refried beans in this pan right here, right?
That's what I'm going to do.
So these refried beans are actually really good too because they taste really great.
They've got nothing bad in them at all.
I love the product.
I do because it's easy to do, right?
When you have people over and you're entertaining, you want to be able to actually like, you know, spend some time with them, right?
Do you ever have that thing where someone comes over, you're cooking for them, and then you're cooking, cooking, cooking?
You guys, we'll be right back.
Bear with me.
I'm going to put the fuse board back on.
We're back on.
All right.
Free fried beans.
I got them right here.
I'm excited.
What happens is if you're cooking for people, right,
And you're what can happen if you're cooking for people is that you may not be able to spend a lot of time with them if you're doing a lot of like preparing and all this other stuff.
So you kind of want to blend, you know, you want to be able to talk to talk to everybody.
And at the same time, you know, you want to hang out a little bit.
You're going to be cooking every second. Right.
So I like having things easy like this.
Some refried beans popping these right here in the pot.
okay hit the follow button you guys can hit the follow button that would be great
okay so i'm getting some refried beans in here right now
okay right got those going
all right some of you is i'm going to cook these up in a minute too now i'm just checking to see
I'm gonna put anything in my beans right here I'm just gonna heat them up like this so just
gonna heat them up okay and they're actually heated up nice I'm gonna move this over I'm gonna
put this pot right here on. Okay, so we've got refried beans going because we're making loaded
nacho cheese waffles. We're making some other nut butter waffles too. We're going to do a little bit
of that. We've got a lot of stuff in store for you guys if you just came on here. Some medium
live cooking show. So normally medical medium information is just about saving lives, people
who are chronically ill, information that no one's ever seen before, books that have saved lives all
around the planet, best-selling books in health in the world, six and a half, seven, actually seven
years running now, best-selling health books in the world right now, just so you know. And it's
all word of mouth. Hey, I got better. You've got to try that book. What do you mean? The guy's a
medium. No, you have to try the book. Your mind will be blown. The guy has information nobody has.
People are healing. I healed. That's what people say. But we're doing instead of cooking show,
which is really fun, which is great, right? Now, I don't like processed cheese that I don't like,
right? So I don't like processed cheese. I don't like junky cheese. I stay away from cheese
altogether. Even if it's high quality cheeses, I stay away from it. You know, I said a friend's
house and they had all these cheeses on a cheese board and really expensive cheeses are like that
cheese came from France that cheese came from Italy I'm like I don't care if it came from Mars
man I don't want to have any cheese and they're like okay I'll get the vegan cheese out I'll get
the plant-based cheese out I don't want that either don't give me that either let me make
you my nacho cheese sauce like what are you talking about next thing you know we're steaming carrots
we're rigged up right here, right? Okay. We got some lime in here, right?
Yeah. Now we're going to blend this up.
You guys, it just came on here having some fun. You love that? It's the best. Okay.
You actually like this cheese sauce right here?
The nacho cheese sauce?
It's insane.
Don't knock it till you try it man.
Don't knock it till you try it.
Totally.
Right?
Don't knock it till you try it.
the cheese sauce right now it's that good it's that good you ever feel that
you know like every time I talk to somebody that like eat a bit they eat a
big cheese pizza or they ate a big hunk of cheese and you're feeling all guilty
after they eat it. I'm like, why do you feel guilty? It's what you wanted, right? You wanted
that big hunk of cheese, right? And they're like, yeah, but I just feel so sluggish, and I knew I
shouldn't have eaten. I'm eating all that cheese, right? I actually knew that. And I'm going to put a little
more potato in here, a little touch more potato in here. That's what it needs. And they feel kind
guilty and they feel kind of sluggish they eat all they all that cheese I'm
like you don't feel that way when you have this nacho cheese you're not gonna
be like punishing yourself you know that's not it at all you're gonna you're
gonna feel really good when you have this you can have energy later on you're
not gonna feel like you're dogging it not gonna be all sluggish
Recipe I'm going to post on medicalmeeting.com.
They're with me, guys.
Let me just check these really quick.
All right.
It's like 1902.
The fuse is popping every minute.
It's like...
But you've got to remember, I've got a burner on.
I've got a processor on.
I've got another steamer over there cooking.
I've got four waffle irons all on the same circuit.
I've got light equipment on.
It's just going to happen.
All right, you guys.
These waffle makers are almost ready.
We're almost done there.
Cheese sauce is almost done too.
Check out the consistency here.
All right.
This is like some serious cheese right here.
This is incredible.
Now, if you want your cheese a little bit more on the liquid side,
you know where it's like a little bit more of that gooey, you can always do that.
You can add more potato.
You can add more lime.
You can do less potato.
But this is the consistency I really like right here.
I'm going to add a little bit of more lime though.
It's a great consistency right there.
For this one you want that nacho cheese where it's just a little bit more of that side to
it.
Deer in headlights.
All right.
You can put a little turmeric in there if you want.
That's something you can do, too.
You can get that cheese color if you want to put a little turmeric in there.
I have the...
Here we go.
Nice.
Get out there.
The cheese sauce.
Alright.
Cheese sauce is done.
Refried beans is good too.
I've got that nice and hot here.
These waffles are going to be killer.
Just killer.
But they won't have lard, butter, grease.
They won't be that kind of killer.
That's what's amazing.
They're going to be killer meaning taste incredible.
That's what these waffles are going to be like.
You guys, wait till you have these waffles.
I'm telling you, thin and crispy.
Toasty, thin, and crispy.
Look at that.
We're making all kinds of great waffle stuff right now.
Got some beans over here, refried beans over here.
Alright.
Take a look at our waffles right now.
Just about done.
Give them a couple more minutes and we're good.
Alright, incredible.
Cheese sauce.
Nice and smooth.
Nice and creamy.
All right, you guys the fun parts about to come up by the line like the fun stuff about to happen telling you right now
Got a lot of moving parts today.
This is a different kind of show.
We got a lot going on.
Yeah, you use russet potatoes, definitely.
Got to use the russet potatoes.
For sure.
You love adding lime juice to your food.
I see that right there.
I love adding lime.
Love it.
I've had lime juice to everything.
I love that.
It's incredible.
I love to do that.
All right, we're good.
All right, you guys.
Okay, let's get it going.
We need a plate.
One plate, right?
Let's get a hot, nice, hot, juicy waffle.
Not juicy.
Is the waffle juicy?
It's getting hot and toasty.
Yeah, look at that one right there.
Let's get that one out.
Wow.
They just pop out crispy and crunchy. Look at that
amazing
All right
I'm gonna get another waffle that I already had done right here. So I got to
Right see that incredible
So what I'm gonna do is I'm gonna put a little nacho cheese sauce
right here
In this waffle, okay
So this is the nacho cheese version. Can you guys see this on a close up? I'm going to show you right now. Right. So what I'm doing is I'm putting a little bit of that cheese sauce right here in the waffle and I'm going to spread that around.
Okay.
There you go.
What's going on here, right?
Unless someone doesn't want the cheese sauce.
Apparently.
Alright, so we got that.
Okay, so you can get that cheese sauce on here.
Look how creamy and great that is, right?
It's amazing.
I got that.
Take a look.
Alright, now I'm going to
make some of the rest of the stuff too. I got some pico here. I got some other
things. I'm going to take a look now. I'm going to chop up a few things. Let me get
some radishes chopped up right here. You do that real quick. All right. I actually
already have a pico ready. This one right here. So what I'm going to do right here,
I got the cheese sauce on there, right? And I'm going to put some of this
beautiful pico that I made. This is freshly made. I made it earlier. Okay. If you guys can see this
right here, right? So I'm going to put that on top of here, just like this. This is one of my favorites
right here. So a little bit of that. All right. And then we're going to do some salsa too. So
that's the next thing right here. So you guys, the Amy salsa, incredible. No vinegar in it.
There's no vinegar. There's no vinegar in this salsa. You can look in the store and go in the
store and you can look at every single salsa. You can look at all the salsas and you'll see vinegar
in every single one of that. And vinegar is not a great thing. Okay. With this one right here,
it's like, there's no vinegar in there. How great is that? So I just love the salsa. I really do.
just opened it up right there okay I'm gonna put some of this down in there
right not gonna put a lot of it on there okay but I'm gonna put some on there
just a little bit of a salsa this is so incredible right you got the pico on
there it's all fresh you got a little bit of the sauce on here you got the
nacho cheese looks beautiful you can use the salsa instead of pico you can just you can you can just
use the amy salsa you can make it really quick and easy like that and that that's also tastes
really good by the way i don't know if you guys have tried that before try the amy salsa but like
i said no vinegar it's the cleanest it's the one i trust so i put a little bit of salsa on there
right i got some pico on there
all right so this is coming together this is one waffle right here
yeah and now I'm going to chop up some fresh radish so I'm going to do now
got some radishes right here I'm going to move this over a little bit it's a fresh radishes
going right there just cut off the stem right there cut off the butt back of it as well right
chop up some radish real quick you guys okay so you can do it i like thin pieces of radish i don't
like really thick hunky pieces of radish on there that's not that's kind of like not my style right
but i mean you can do it any way you want to do it however you like radish
it's a really incredible food it's a medicinal food i love radishes
radishes are um they're really they're a healing food really yeah so you got your radish pieces
right there okay now you can do that's a big radish right here it's a small radish let's do
that real quick i think that's a lot of radish already so we're good but just have the round
pieces too right like you want the round look i just i just cut that in half because the radish
was so big, but I'm trying to do a little bit of the round thin slices of radish right
there. How about that too? That looks good. Right. We got that. Let's get some radish
on top of here. A couple of pieces of radish and throw in here, right? You don't want to
cover it and coat it with them.
Got the whole radish.
There you go.
Alright.
Got some radishes in there, which looks amazing.
So that's it. And you gotta think
about it. Not too many people eat
radishes. It's so important. I'm gonna put
some red hot peppers.
You guys know I love the heat.
You guys know I love the hot stuff right there.
That's a hot pepper right there.
That's really hot. Whoa. It's hot.
okay okay and and i'm just pulling these off of this right here so i want to show you this tray
of tray of goodies i have right here get a close-up on this okay you're looking at red
hot peppers right here those i grew myself right there okay got the jalapeno in here too
i might cut up a little bit of that one you got the green onion scallions i forgot to cut off all
the roots. You got the, you got the cilantro right here and you got some chives, right?
Like radishes, like I showed you before. So that's what I'm working with right now.
Let's get some hot pepper on this. Let's do that. Awesome.
Hot pepper. You got to remember if you're touching them with your hands, be really careful.
I'm just going to be honest there.
You've got to be really careful right there how you play around with hot peppers.
I'm going to do just some slices of these hot peppers.
You've got to ask your friends and your family, do you guys like it hot?
You've got to be careful.
You don't want grandma popping in a really hot pepper.
There we go.
Nice circles.
Just little circles here.
Okay, nice.
Put a few of these hot pepper pieces right there, right on top of that.
This is an incredible waffle right here.
All right.
I'm going to put a little bit of green onion on here too.
Some chives.
Let's get a few chives on here.
Let's do that.
get a few chives on here with this nice you can get a few chives on there do not
cut your finger just need a few times look at that incredible sprinkle a few
of those on there it's all you need right if you like onions and chives you
can do a lot more I might put a green onion which is a scallion on there too
so I got some scallion over here I'm gonna do a little scallion cutting look
at that right trying to work around everything I got everything all hanging
around and I'm gonna put a few scallions on there you don't have to go crazy you
just got a little bit of that and then I got to get some cilantro on next so I'm
I'm going to take some cilantro pieces.
Now, you can chop up the cilantro.
You can also just pull it apart.
I'm doing some gentle chops.
Don't need much on this one.
You'll find somebody that's like,
I don't like cilantro.
It tastes like soap to me.
That's okay.
Just don't give them the cilantro.
That's okay.
You don't like cilantro.
It's fine.
I love it.
So we got that going on, right?
All right.
So what else are we missing? I think we got it. It's incredible. So that's it right there. I think that's, I think that's good. So you could turn this thing into a waffle sandwich. You can put the waffle on top of this if you ever wanted to as well. You can do something like that. So that's an option too. Okay. So we do a second waffle. We're going to throw some nacho cheese. It's the first thing we're going to do.
We're in the second waffle now.
I just want to get these waffles out of here.
We've got a lot going on, you guys.
I'm going to cook this one a little bit longer.
A couple more minutes on those.
All right, we're going to do the refried beans next. Let's do that.
Okay, got the refried beans on the stove, right?
So what we're doing with the refried beans is we're going to get it right on this waffle here.
So let's do that.
Okay, we're going to pop a little bit of this on here, just like this.
Okay, you can get a spoon on there if you want.
I'm going to spread this about.
Right?
Incredible.
There we go.
Got some refried beans on that waffle.
Okay.
We're going to hit it with some nacho cheese.
Gonna have a little nacho cheese on there, okay?
This reminds me of when I was eight years old, right?
And I would just take anything that was in the house and just throw it all together.
All right.
All right.
So we got some nacho cheese on there.
We got the refried beans on there.
okay let's get some avocado on here I think no we're gonna get radishes on
here again that's interesting radishes again yeah we're gonna get some radish
circles on here you guys this is really fun we're making different waffles we're
doing loaded waffles these waffles are really freaking loaded for real this is
not a joke. Some names are just like, you know, some names of dishes are like something, but it
isn't what it is. This is really a loaded waffle. It's actually kind of scary. It's starting to
scare me a little bit. That's what it's doing. So I'm going to pop on a few of these, right?
A few radishes. Yeah, this makes a lot of sense. Yeah, I got some radishes here. This is great.
It does make a lot of sense. Okay, we're going to pop a little pico on here. But how much pico
are we allowed to put on? Let's make this right. You guys like pico, don't be afraid to put it on.
Huh. Yeah. Now we're going to throw some more cilantro on there.
Let's try to cut around stuff, right? We're just going to try to cut around it. We're going to
just reach over we're doing some crazy stuff right now right a little bit more cilantro on here
gonna throw some chives some green onions you guys these are fat free you'd never know it though
you think there's cheese and oil and grease on this stuff there's none of that there's no cheese
oil grease on this stuff this is like incredible whoa that waffle just can't look at that one
coming out of there. Look at that. Crispy, nice and toasty brown. That's just amazing.
No fat, no oil laden on this thing. This isn't some crazy hash brown from some crazy fast food
place. This is like, this isn't a drive-through hash brown. Like this is like clean. How incredible
is that? You know, when you're doing stuff like that, you can really feel good about it. That's,
It's incredible.
Okay?
So, we got some cilantro on here.
I'm going to put a little green onion on here, too.
So, this is the refried bean version, right?
See, you guys?
So, I'm putting a little...
If my cutting board completely falls off the end of the table and everything goes down,
just please forgive me.
I'm asking for forgiveness now.
Something weird is happening with that cutting board.
We got it.
Look, incredible.
I'm telling you guys, these things are sick.
These things are really that good.
All right, we're making a third waffle.
Let's do it.
Move these over.
That's right.
Got another plate.
Get the waffles out.
right up. What would you like? Tell me how you want your waffles, you guys. It's like you're over here
right now in my kitchen, the Medical Medium kitchen. How do you like your waffles? You want pork on your
waffle? I'm not going to put pork on your... I don't have any pork right here. What? You want...
You want bone marrow on your waffle? You guys, stop. I don't want to do that. No, I'm talking about
what's here. I'm talking about the stuff that's here. Let's go. This is the next waffle right now.
It's a third waffle.
We're adding black beans.
We're going to put that on top.
First thing.
Yeah, it's the first thing.
You guys don't want hydrogenated oil on your waffle, do you?
So I'm going to drop some black beans on here.
That would be a nightmare, right?
That waffle's done.
Yeah.
Yeah, that waffle's done all right.
any longer with that waffle,
we're in trouble.
Hold on, you guys.
This waffle got...
This waffle's like...
That waffle's fried.
Hold on here.
We're in a waffle crisis, man.
No, that waffle's amazing.
Look at that.
Crisp.
Look at that.
Amazing, right?
A little bit more on the darker side of a waffle, right?
Whoa, I gotta get this one out, you guys.
Any of you guys want to help?
You guys want to help in my kitchen right now?
I need some of you guys out there.
You guys think you can take a plane ticket and get here fast enough?
All right.
Now we're doing, that's it.
We're just doing a few black beans on here.
Right?
Now we're going to get some nacho cheese.
We're going to put a few black beans on top of the nacho cheese.
That's the way it can go right there.
I'm going to put a little nacho cheese on here.
Right?
A little bit of that on here.
Nice.
I think I did something like this in first grade.
Or second grade.
I think it was second grade.
I was trying to make the class
something.
It's a little cooking demonstration.
Alright, we got the
we got the pico on there.
That's black beans on there, you guys.
Some more pico on there.
Amazing. A little bit on there.
We're going with some avocado on this one.
Yeah, we're going with some olives, too.
Whoa.
All right.
You got a lot of different options with olives, you guys.
We can do a lot of different stuff.
So I'm looking over here for some olives over here.
And I'm going to have to look somewhere else for some olives, too.
We got them everywhere.
So I want to show you my different olives that I have here.
This one's right there.
Love this one.
Incredible one.
It's an amazing olive.
You'll see over there.
You'll see the links, right?
There's another olive right here.
I don't know if you guys ever have these, if you ever eat these, but that's an incredible fruit right there.
I love this fruit.
I was telling somebody the other day, it's a fruit, and they were like, what?
That's not a fruit.
That's an olive.
I'm like, no, that's a fruit, man.
That's a fruit.
And they're like, what?
So we can do some olives.
So let's find some other olives, too.
We've got some great canned olives, too, as options.
So here's one right here.
I like the Lindsay olives, too.
So we'll do a little close-up on Lindsay olive.
Okay, open these up.
Now you drain these.
Right?
You can rinse these.
You could rinse them, too.
There's nothing wrong with that.
So let me pop open this.
Right?
and you can drain these. What I like to do is put my hand over them, just drain them just like this.
Phew. Right? There you go. Do a little draining.
Okay. And you can just cut up some of these olives. So I'm going to put them right here.
We're going to cut these up.
There we go. So good.
You can cut them in half. You can cut them in pieces. I like to cut them in these little circles.
That's the way to do it. See these little circles I'm going to do right here real quick?
See if I can get around this right here. I'm going to juggle this plate right on my lap and do this
so you guys can see it. There you go.
I've already lost a potato today. It's on the floor. Let's see if I can not lose this plate right here.
right? Cut a couple more of these right there. Okay. Let's get a few of these on here. Amazing.
And now we need a pepper, some hot pepper. Let me get another hot pepper out. I'm going
to get two hot peppers. I'm going to get a couple of things going on here. So I got
jalapeno over here right now I don't like the green jalapeno so much because
that's an unbripe pepper but I'll still eat them but I like the red jalapenos
right that's the ones I like so I'm just doing a little bit of jalapeno right
there okay right but I pop a few of these pieces on look at that I think is
what peppers you got to make sure you've got to watch where your fingers go after
You play around hot peppers you rub your eye you're in trouble and then you're in big trouble you rub your eye
Right
So I'm gonna put a little bit of red hot pepper on here next so I'm cutting that if you guys can see that close-up
Right a
Little bit of red hot pepper on there. I'm just gonna do that too. Okay
It's gotta remember
Don't stick your finger in your eyeball.
Alright, and then we're going to go with a little bit of radish on this one.
Gotta do some avocado too.
So I'm going to do a little bit of radish here.
There we go.
Nice circles.
Nice and thin though.
You don't want hunky big pieces of radish.
I mean, even if you like hunky big piece of radish, if you're making this for somebody, they're just not going to like those big hunks of radish.
I can guarantee that almost.
Let's get the avocados out right now.
Avocados.
Nice.
Look at these avocados.
These are gorgeous.
These are really nice avocados.
I'll give you a close-up on these right here.
There you go.
Really beautiful avocados.
Right?
Incredible.
So, let's get an avocado out.
All right.
We got this nice avocado right here.
I'm going to cut this one open.
See what we got?
It's great avocado.
It's got a little funny thing in the end there, but that's fine, right?
Right?
Got that?
Okay.
And you just do that, right?
Never take that pit off of your hand.
always twist it into the board.
Okay?
So you can do a couple things with avocado.
You can slice it any way you want.
I like doing a couple different things.
I like to run my knife through it like this.
That's what I like to do.
I like to run my knife through it like that.
See?
That's one way to do it.
Okay?
that would be actually taking the scooping it out on the board and doing it too you can do that as
an option that's one way or you can scoop it out on the board too so you can do a scoop
scoop it on the board place it down and cut it that way
right you can cut it like this these kinds of pieces like this this this is a little bit of a
too ripe for me I'm gonna grab another one but they're all kind of like that what you do is you
grab these nice pieces like that take a look right and you can layer any way you want you
can put them in a nice little spot there layer like that in here that's one way to do it let's
get a little cilantro on there you can just pull these leaves apart it's perfectly fine right to
You can put just a couple little pieces on here.
You don't have to shred it or anything.
It comes right on top.
So that's another version right there.
Let's get it up close.
Let's get a focus on it.
That's one there.
And if you guys just came on here, we're making so many different varieties of waffles.
We're loading these waffles up.
It's getting out of control.
So let's take a look.
We'll get a close-up on three of these.
Absolutely.
Because we've got a show to do here.
So we've got to keep it going.
All right.
So we've got two different kinds of waffles right there.
They look the same, that's for sure.
But one's refried beans.
That's the difference right there.
One's refried beans.
Right there.
Beans and avocado.
Right?
Black beans and avocado.
That's refried beans on that one.
There's a nacho cheese on that one.
So you got those two waffles.
You got that waffle.
Let's make another waffle.
We're live right now.
This is fun.
So we're going to get a new waffle plate.
here we are you guys this is going to be an entirely different experience here with this
waffle so let me clean off the board a little bit really quick okay that's what we're going to do
yep we're having fun
you guys the thing is here's the thing right
it's like i know somebody orders pizzas right they'll order like three different kinds of pizzas
four different kinds of pizzas they have a slice off of this pizza slice off of that pizza you can
do that with these waffles you can have a slice off of one waffle you can have a slice off of
another waffle. It's just so good, right? Here we are. All right. So we got, that's
going to really help. So we got peanut butter and jelly coming next. So that's the next
one right here. So let's get the peanut butter. Let's look for it. Got one right here. So
this is a peanut butter version. Okay. So that's the peanut butter I'm using today.
Get a close-up on that.
This is what I'm using.
Take off the top right here.
Now, with this peanut butter one,
it's a peanut butter jelly waffle.
That's what this is.
You can even put a top on it if you want.
So you can go that route, okay?
So I'm going to spread this on here.
for the peanut butter lovers. It's great for kids, right? So I guess I'm putting peanut
butter in here. That's what I thought, right? Got some peanut butter on there. So we're
doing that all right and we're gonna fold this waffle looks like let's get
some jelly on there we're gonna do that next so what do you guys like for jelly
strawberry jelly like red raspberry jelly like what a blueberry jelly so
let's take a look at these really quick I'm gonna go with a strawberry but you
got these incredible jellies right here. These are really clean. This is a great
food. You can do anything with it. So if you have any of these in stock, do you
guys have any? These are amazing right here. Great for kids. So that's a wild
blueberry one right there and that's strawberry one right there. Right? Let's
go with strawberry.
We're gonna put a little bit more peanut butter on there like I actually was doing.
Okay.
A little bit more peanut butter on here too.
Alright.
Get that going you guys.
Got lots of peanut butter on here, too.
I mean, you could lay it as thick as you want.
You can lay it thinner.
Right?
You could have it thinner.
It's got the peanut butter on there.
Nice.
We got some strawberry jelly now.
We're going to put that on the other half, I guess.
So let's do that, right?
So put the strawberry jelly on the other half right here.
All right.
And you can really, I mean, you can put a lot of jelly on there if you want.
This is just such a great one.
It's so good.
Right?
It's for people who love peanut butter and jelly.
I mean, right?
So that's it right there.
You can fold it over.
So that's what you can do.
You can fold this over right there and make this incredible.
I mean, right?
Is that insane or what?
This is so good.
But you got to bite onto that fast.
You got to like get that peanut butter as it's dripping out, right?
That's what you have to do.
That's such a good one right there.
Just love it.
so good you see the peanut butter coming out amazing
he's it's a quick he's not making a healing food but it's still a food you can substitute
for the original bad version so this is a version yeah this is a version that you can actually
make, it's gluten-free. There's no oil on here, right? There's no oil in the bread or the waffles
not fried. There's no grease. This is for, look, everybody eats, like so many people,
every time I talk to people, yeah, I eat peanut butter every day. I'm like, you do?
Well, then try this. It's for people who actually also love to eat this way too. If you don't like
to eat this way, you don't have to, but this is, there's some bad, you know, bad versions out there.
This is the healthy version.
That's what's incredible about it.
All right.
Let's make another waffle right now.
So we're going to do cashew.
We'll actually do tahini.
Now, this is my favorite.
Coming on.
This is going to be my favorite right here.
Okay?
That's which one this is.
Let's get another waffle going.
We're ready, you guys.
Tahini.
That's the one right there.
Okay?
That I really like.
See, almond butter, cashew butter.
We're going to do cashew butter.
So I'm going to have to take a tahini from here.
And that's what I'm going to need to do here.
Is that one over there?
All right.
So this is one you can shake up a little bit.
That's what I like to do.
This is a squeeze bottle one.
It's a great tahini.
People like tahini.
Give it a little bit of a shake.
It says shake well on top, right?
So I'm listening to directions.
So this is a tahini version right here.
So let's do this one right here, okay?
So we're going to get some tahini on here.
Okay?
That's a good one too.
And then I have another tahini right here as well.
So that's a great one as well.
Okay?
I love both of these.
Both.
I'm going to shake this one up a little bit more.
It might have been.
You know how it happens when they sit and then everything's on the bottom and then everything's on the top and they separate like that?
You know what I'm talking about, guys?
Okay.
So I'm just giving it more of a shake.
I like that tahini possibly a little too much.
Laugh out loud, Ellie said.
Yeah, join the club.
Join the club, right?
So I'm going to put some tahini on here and one half.
You can do a lot less if you want.
You can do less.
It's fine.
We're going to do the fig jam.
Fig royal right here.
If you ever had tahini with figs, yeah, that's what I'm talking about.
It's insane.
Okay?
That's when it's insane.
So good.
Crazy.
Crazy good, right?
So let's get a little bit of this fig jam out.
Get it on here.
So good.
right you guys i mean i got some waffle first of all these are gluten-free waffles and made
up potatoes i showed you earlier anybody coming on now if you come on and go he's making waffles
be like yeah watch the whole show from the beginning
he's not making a healing food he's making a waffle no actually it's a gluten-free it's a
potato waffle. Potato waffle. We got the fig royal in there. Okay, I'm gonna fold that baby over,
all right? Let's get that folded over. Nice. Incredible. Right? That's a tahini fig royal.
You can use any of these damn flavors that you desire, everybody. You can use any one you like,
the wild blueberry one you can use the red raspberry one you can go with any different
make or model flavor you like i mean it's here right let's do another one
you can do a cashew one too okay so we can grab another one we can do a cashew one
you can do the same thing with cashew butter good cashew butter right i think we have one
right here that's the raw cashew butter that's a great one so you can go with
cashew butter if you want and do that simple as that so let me give you a
rundown and everything just so we actually have a rundown on everything
that we're doing so I just want to show you what I have here okay the nacho
cheese the black bean one right here which is such a great one okay that's a waffle that's so good
a little avocado on there you get the radishes you got the hot peppers the whole bit you've got a
jalapeno on there right the whole bit so that's there got olives on there as well and i showed
you guys the olives right different kinds of olives i have like i love these just love these
these are addictive though look out she started eating those she's like okay one another yep one
another it's like that's how that's how crazy good they are here's a couple of waffles right here
You've got the refried beans version.
You've got the refried beans version right here.
You've got the nacho cheese.
You've got everything on there.
Right here, you've got the nacho cheese, no refried beans.
And then you've got the pico.
You've got the sauce on this one.
You've got the Amy sauce on this one, which is really cool.
These are really great.
Then you've got the nut butter ones, the seed butter.
So this one right here, you got the tahini with the fig jam, fig royal jam, which is really incredible all on its own.
Okay.
And then you got the peanut butter one that I had.
I think I ate it.
I think I ate it.
It's all gone.
When I was doing the power surge board again, I must have eaten it.
No, here it is.
We got it right here.
That's the peanut butter one.
It's incredible, you guys.
So I'm just showing you what we had.
We had the E.V. Salsa, which is the one I used, which is incredible right there.
We got the refried beans.
We got the black beans that we used.
Okay.
Try the nacho.
Try this when you get a chance.
You're going to really like it.
I'm going to go with this one.
This is just the salsa.
Okay.
Salsa, the nacho cheese, the radishes.
So I'm just going to take a bite out of this.
How do you do this?
Now, if I was sitting at the table with everybody, I'd be like, okay, well, I'll grab it like this.
You can use a fork.
You can use a fork and a knife if you want to fork and a, you know, a little bit of a knife on there.
You can just take it like this.
You can fold it over and turn it into like a taco shell.
That's another thing you can do, right?
Of course, I got the really hot pepper.
yeah so I don't know why I did that why would I bite all the three hot peppers
right there oh yeah that's burning me up
getting water no I'm all right this is so good I love it guess what there's no
oil in here that's what there's no fat here guess what this is that free that
free nacho cheese, right? You got the fat free salsa, no vinegar in the salsa. I mean, this is
what I like it, right? You got the radishes, you got the hot peppers, okay? Slantro. So good. It's
not even funny. It's just so good, right? That's the one I'm eating today.
Incredible, guys. Amazing. So I showed you the cashew butter. I'll show you the almond butter,
too. You can go those versions. Right? That's the raw cashew butter right there. That's the
almond butter right there. That's the peanut butter. That's the almond butter right here.
That's the peanut butter. Jeez. A lot of peanut butter is around. Got the almond butter.
Raw cashew butter.
so great different olives and you know look waffle maker think about that someday in your life
i showed you the steamer showed you the food processor um you know this is addictive i gotta
say you know after i eat this i'm gonna be like oh my god i ate all that cheese i had all that dairy
I had all that gluten.
I had all that oil.
But I didn't.
Because it's not in here.
Incredible.
You guys, I'm going live.
I'm going live.
Right after this.
YouTube, Facebook.
That's where I'm going.
TikTok.
IG later, too.
Mm-hmm.
All right, guys.
I love you.
I appreciate everything.
Incredible.
And thank you for being here.
Medical Meme Live Cooking Show.
A little waffle thong we had.
Amazing.
Did a lot of different waffles.
Nothing crazy happened.
Nothing really crazy happened.
Follow the show if you can.
