are weaker than people's livers already are out there. So we're making two kinds of guacamole,
two kinds of guacamole. Interesting. Not so bad on the liver compared to what people are
downing right now at this time of year. And we're making hummuses. We might make three kinds of
hummus. We're using this. We're making ice cream. Mango ice cream is the one I'm choosing to do.
I'm pumped about that. Okay. What else am I making? What else? I got a crudite. I got the
guacamoles. I got that. I got, Oh, walnut butter. Don't miss out on that. And I'm going to hide the
label right here, just like I do. And that is a very popular brand. And what you see here is
an inch of oil on top of a very popular nut butter that's out there that people eat every
single day. And people don't leave me some of them, but just so you know, oil is added to the
nut butters, the really good nut butters, the seed butters, all of it out there. Oil, hidden oil is
at it. That's what they do. People don't realize that. And we're going to make a walnut butter
without that. And this is what it's going to end up kind of looking like. You ready? I made this
nut butter months ago. I'm pretty sure it was months ago. Do you see the oil spilling out? No,
you see actually nut butter in here, but not oil spilling out. How do you like that?
That's another one too.
Check this out.
I made this one too, right?
Take a look.
Take a look.
Take a look.
Take a look.
Look, look, look, look, look, look.
And what you see is, how come, where's all the oil?
Where's the oil?
No oil.
And I make nut butters, almond butter, peanut butter, you name it.
And that's the key because everybody buys oil added in their nut butters and they don't
realize it and it's really sad.
So we're going to talk about that, all that oil on top of that nut butter right there.
And when you get nut butter and it doesn't look, it was freshly made pretty recently by a company.
And then they put it out there.
And then over time, though, as the thing is settled a few months later, the cupboard, all that oil rises right there.
That's the whole thing I want to talk about, too.
But anyway, it's not about that entirely because we're making all that with the MM1500 right there.
Best sale ever on the MM1500, $140 off.
$140 off.
Get it for somebody for Christmas.
if you waited all year and you don't have the MN 1500, hands down, the MN 1500 saves people
money. Now I'm watching out there all the time. I'm just going to say this. I'm just going to say
this, but the juicers that are getting popular because they got money behind them and advertising
and influencers behind them, those juicers, spinning baskets and everything else, they don't
squeeze enough juice out of the produce. And so essentially you're throwing away money and people
who are chronically sick are trying to juice every day. The people in the medical community
who juice a ton of stuff. They can't just be buying cases and cases of produce, juicing it
and having not the results because you're not getting enough nutrients extracted from the juice.
It's not actually doing its job to get the juice out and they're throwing away produce. All that
leftover pulp is getting thrown away. So if you're somebody that's really wealthy and you don't care
and you just, you, you want to use the juicers that actually only extract some juice, but not a
lot and you're running lots and lots of produce, then fine. That's fine. But a lot of people want
to save money and a lot of people want to be able to actually juice like celery and everything else
without actually spending a ton of money, saving thousands over the time. So that's what I love
about the MM1500, the 900. This is the MM1500 right here. You guys know I work with the mega
link is in the description, links in the profile, but we're talking today about eating to protect
your liver. So eating foods to protect your liver, because what people don't realize they have
overburdened stagnant, sluggish, hot livers that are filled with fat. The livers get dysfunctional
and then your cholesterol gets out of whack. Everything else gets out of whack. Deficiencies
start to happen because your liver's the great converter. Let's talk about that for a minute.
You just got on here and you're making a ton of food. You see everything here. If you're getting
kicked off IG. I see a whole bunch of people getting kicked off of IG. So it looks like IG
is definitely going to be doing some serious censoring on this one. So what you do is go to
medicalmedium.com and go there. I'm streaming live right now at medicalmedium.com. So go there
and see me there. You can see me also on Telegram. You can see me in other places too.
Yo, Vito, amazing. Good to see you right there. I'm glad you're here. I'm glad you're here. See
You guys, you can go to Rumble.
You can go to Telegram.
You can go to Facebook.
You can be on IG right here.
People are coming to IG.
You can be on YouTube watching this right now and also streaming live on medicalmedium.com
right now.
So you guys, we're going to make some food.
We're going to talk about the liver a little bit too.
So what happens with people's livers is that they actually burden them and they don't realize
they burden them.
So they overburden livers every single day.
And that's what we're kind of taught.
We're not taught how to protect our liver, how to look after our liver, how to get our
liver in a better place.
And then over time, our liver stops working the way it should work.
It doesn't produce enough bile.
And when that bile isn't produced, we get in trouble.
And all that fat sits around.
It doesn't break down good enough.
It sits around in our bloodstream.
Then it eventually collects in our arteries.
Then it collects in our veins.
And over time, we get problems where we have all this plaque jacked up all around our blood
vessels, veins, arteries, or liver gets sluggish. Another thing too, you go to the doctor, doctor
takes blood work. The blood work comes back. You're deficient in this, you're deficient in that,
you're deficient in this. And all these deficiencies over time partly happen because
your liver is the great converter. What it does is it actually converts the nutrients.
And we don't have good livers these days. So we don't get good conversion because you want good
conversion. Every single nutrient you eat, almost every single nutrient you eat, nutrients that come
from your leafy greens, nutrients that come from your onions, your broccoli, your radishes, your
carrots, everything, your lemons, your limes, your tomatoes, your avocados, all those nutrients
have to be converted. They go into the liver. Boom. They go up the hepatic portal highway
right into the liver here. And when that happens, your liver says, whoa, it's conversion time.
So your liver has to anoint and bless the nutrients is what it has to do.
And people don't realize this.
They think that if you take a whole bunch of supplements, the supplements are going to work for you.
You take a whole bunch of different things, they're going to work for you.
And partially that's true.
But your liver still has to methylate.
It still has to convert.
It still has to anoint and turn and change the nutrients around a little bit.
It has to bless them.
enzymes from the liver attached to the nutrients, carry the nutrients along, change the nutrients
too. And then the liver has to store the nutrients at the same time. But if we overburden,
we beat down our livers, we drink alcohol, we do all kinds of stuff. We eat really greasy food,
fried foods. We eat too much oil in everything. We get in trouble. The liver ends up weakening.
And when it weakens, it can't convert. It will not do that conversion that we need.
So we walk around, our liver's getting tired, it's getting stagnant, it's getting sluggish,
and then it's not doing its job every day. And then we go to bed at night and our liver is tired.
It's too tired to work hard for us all night long. So what happens when you go to bed at night,
your liver starts to work. That's when it clocks in mainly, clocks in in the middle of the night.
That's where it starts to bag up all the garbage, all the junk, all the toxins, all the poisons.
They get bagged up in the middle of the night.
And you got to keep that in mind, right?
So when we sleep, our liver's working while we're resting.
That's how it works.
Our liver's working while we're resting.
Think about a whole bunch of elves inside your liver, and they're making all kinds of toys,
and they're doing all kinds of stuff, and they're using hammers and saws.
they're working all night long while you're sleeping and resting. But when our livers get
tired and they get beat up and they get overburdened and they get fatty and they start
to get sluggish and stagnant when they work in the middle of the night, they're not as efficient.
Our livers are not as working as they should or efficient as they should. So in the middle of the
night, we sit there and sometimes people toss and turn. Sometimes people have more gas. Sometimes
people have, they're waking up in the middle of the night. Sometimes people don't feel good when
they're trying to sleep. They're tossing and turning. And a lot of that is liver spasming
out the livers, the livers being stressed out, overburdened, stagnant, and struggling.
So people get liver spasms. They don't even know it. A lot of people live with liver spasms,
have no idea that's what's happening. And inside their body, they got an unhappy liver
every single day that wants to perform, that wants to move forward, that wants to heal,
that wants to get better, but it just can't do what it needs to do. And every single day,
it's repeat, right? We then overburden it again. We do alcohol. We overburden it with too much
fat. We end up eating too many treats. And when we do that, our liver's like, oh,
here it goes again. So let's talk about bile reserves. Most people walking around have low
bile reserves. What that means is their liver's not producing enough bile to break down the fats.
Now, bile does more than break down fats. Bile breaks down a lot of different aspects of the
food, but fat is one of the number one things that the bile actually does. But our bile is low.
For most people walking around, we have low bile. And what happens is food rots in the gut when you
have reduced bile levels inside your liver. Bile that's not potent. It's not strong.
One problem that happens when your bile is not potent and strong is that it's not doing its job
when it goes up the bile duct, when it gets into the gallbladder. Our gallbladders start getting
wasted. They start becoming a trash compound. They start becoming a trash dump. And when our
gallbladder becomes a trash dump, okay, and it can't be cleaned out, we get in trouble. Then we
get the gallstones. Then we get the sand in the gallbladder. Then we get all the different gallbladder
spasms and problems. A lot of people have to have their gallbladders removed. But when your bile is
strong and potent and really aggressive, you can't collect a lot of sediment inside the gallbladder.
You can't collect a lot of sandy sediment stones and so forth inside the gallbladder.
When the bile is really vibrant, it has vitality and it's strong and it actually is gusto.
What happens is if it's not, doesn't have that gusto, if it's not that strong, if your
bile is weak and you're producing less bile, like most people are, the sludge builds up
inside the gallbladder.
The gallbladder needs to be awakened.
It needs to be shocked.
It needs to be pushed hard.
and if our bile reserves are low, our gallbladder is going to get stagnant too. So boom, we got the
liver that's stagnant and sluggish and then boom, we got the gallbladder that's stagnant and sluggish.
You see how it works? That's what happens. There's people out there that are like,
I want to do gallbladder flush. I want to take care of my gallbladder. I got gallstones.
I'm worried about gallbladder problems. And then what they don't realize is they got liver problems.
They had liver problems first, not gallbladder problems first. They had liver problems first.
So what happens is when your bile is, your bile reserves are low, stagnant, sluggish, and dirty
and filled with trash and garbage and then weak, it goes into the gallbladder and doesn't come
out easy. And then the gallbladder gets fatter and fatter and fatter and fatter. The gallbladder
gets heavier and heavier and becomes a sack of mud, a sack of stones, a sack of sand.
So a lot of people walk around and they got basically a sack of stones and sand inside
their gallbladder. It's just this little sack that's filled up. And how did it get like that?
Because bile was weak for a long time. Bile reserves were low for a long time. And because
of that, all that trash and garbage and poisons and toxins that came out of the liver, as the
liver got stagnant and sluggish, they all landed inside the gallbladder and there wasn't enough
bile to go in there and flush and push and flush. And the potency of the bile wasn't strong enough
to dissolve, dissolve. Bile is extremely powerful. It's a dissolvent. It's supposed to break down
fats and dissolve them. That's what bile does. But when it weakens, it can't go and do that as
much. So it enters into the gallbladder and it can't do its job. It's weakened. It's lost its
viscosity. It's lost its power. It's not as powerful as it needs to be. It's not as astringent.
And that astringency is gone away from the bile. And when it's gone and away from the bile,
we get in trouble, the gallbladder starts to get gnarly, nasty, filled with junk, garbage,
and sand, and becomes a sack of mud. And that's what happens. And people walk around. It could
take years. You could be walking around through your life and it could take years. And your
gallbladder just builds up and builds up more sludge in there, more problems inside there.
And then boom, it hits us. We have the spasms. We have a problem. We're putting castor oil packs
on our gallbladder. We live like that. And that's it. It's not a fun place to be. It's taking
casserole packs and you're looking up things and you're using all kinds of stuff. You're on the
internet. What can I do for gallbladder? What can I do for gallbladder? And then we're in that hell,
which is, oh my God, I don't want to get this gallbladder out. The doctor says it's going to
turn gangrene. They did an MRI. They did a CAT scan. They think my gallbladder's got a problem.
What am I going to do? What's going to happen? And then you're back into the emergency room.
And then you're back in the doctor's office and your gallbladder is becoming a problem.
It's getting heavier.
It's getting the sand.
It's getting the sludge in there.
And meanwhile, how did that even happen?
It happened because the liver wasn't taken care of.
The liver wasn't nurtured.
There wasn't enough good foods going into the liver.
There wasn't enough nutrients going into the liver to shake it up, to wake it up, to keep it going.
It wasn't there.
We starved our liver of nutrients. We starved our liver of the things it needs like the glucose and
the nutrients and the trace mineral salts and everything that the liver needs. We starved it.
We didn't do it on purpose. It's not your fault. It's nobody's fault. It happened. It just happened.
And that's how it works. We're not taught. We don't know what to do. A lot of us don't have
the access to do so or the resources. And we just go through life and our liver gets stagnant and
sluggish and eventually the gallbladder pays the price. And so many people get their gallbladder
out later. You know, if you can do like a futuristic, futuristic history with people,
okay, you look at a person, you see them now like they are, Hey, they're doing good. They're out in
the street. They're doing stuff. They're playing pickleball or having fun, or they're out there
playing tennis and they're having fun or they're swimming or on their beat on the beach, they're
paddle boarding. They're doing what they want. They're biking. They're having a good time. You're
like, okay, that's great. Right. They look like they're in good shape. They look like they're
taking care of themselves or they're just living their life. And then go, go 40 years ahead of
time. And you see, and it's like a war zone, right? People's lives change. Things happen.
I had an appendix out. I had, you know, penicitis. I had a gallbladder out. I had that. I had this
other problem here. I got this other problem here. You know, I got four nodules on my thyroid. I had
of thyroid surgery. I have this times change and life changes as the years go on. But how do we
get to that point when it comes down to gallbladders? Okay. That is cash cow for the hospitals,
cash cow for big pharma, cash cow for the industry, the medical industry. It's the
gallbladder business. And a big part of that is because the liver has lost its gusto. It's been
nutrient deficient over time. It's not converting the bile weakened. It's not strong. It's not
potent. It's not going right up into the gallbladder. It's not driving deep into the
gallbladder and pushing out the sludge and pushing out the garbage. Instead, we get in trouble,
right? Rhonda says castor oil packs can help break up gallstones and kidney stones as well.
I've never seen them break them up. I like castor oil packs. I like them for pain relief for people.
I do kind of acts like an outside. It's kind of acts like an anti-inflammatory,
like a quick relief, anti-inflammatory. So I'm not against castor oil packs. I think they're great,
but I don't see them actually break up kidney stones in people. It's, you know, but I see them
give people relief though, when they got the kidney stones and the gallbladder stones,
it gives them that relief that I've seen for sure. All the 35 years I've been doing this,
I see it give people relief, but they still end up if they're, you know, if their gallbladder gets
all filled up with that sand and that garbage, and they don't have enough of that liver power
to do what it needs to do to help get that bile up there to break it up, that's how we get in
trouble. So our bile duct, boom, as the bile is going up there, it's weak, it's not as strong,
and it doesn't have that strength and the astringency. If it doesn't have that astringency,
It's not going to actually dissolve what it needs to dissolve.
And as sediment turns into mud, that mud forms into stones periodically, depending on what's
really in there.
And then boom, you know, that's where we get in trouble.
And that's what happens.
Very important information.
If you're into gallbladders, if you're into livers, we're talking today about how to eat
a little better, especially during the holidays when we're dealing with anything in our life,
chronic illness, any kind of issues.
And if we don't have chronic illness, how do we stay healthier during the holidays?
Talking about that too.
And one way is to treat your liver right.
Take care of your liver.
Make sure your liver is in good shape.
You can do that while going through Christmas, while going through the holidays, while going
through New Year.
You can take care of your liver.
There's ways of doing it.
And that's what we're going into now.
So it's going to liver a little bit more, which is really important.
So our liver is the sponge.
It's the filter.
I've been saying this for years.
It's the very thing that's holding all the toxins, all the poisons, right?
All the different things that were up against viruses, pathogens, bacteria, all inside the
liver.
The liver becomes that sack right there, that sack, that filter.
Did you ever see a fish tank?
You ever see that little carbon filter in the fish tank?
It's sitting in there in the fish tank, that carbon filter.
It's bubbling out, right?
And the filter is supposed to be actually keeping the tank water cleaner for the fish
and all the different toxins that are in that water. It's supposed to go into the carbon filter.
That's what your liver is. It's like you're the fish tank, you're the water tank right here,
and your liver is the filter in that fish tank right there. That is your filter. What you don't
want is you don't want your filter getting old and nasty and gnarly and filled with junk and garbage.
You don't want that liver being filled up with all of that.
Okay.
When it's getting nasty and early and getting filled up with garbage, we get in trouble
because the garbage has to go somewhere else.
So where does it go?
Your lymphatic system.
So the more your liver is stagnant and sluggish, the more your lymphatic system gets stagnant
and sluggish.
Your lymphatic system is the overflow.
So let's go into lymphatic system a little bit.
I know a lot of you guys love lymphatic system.
I hear a lot of people talking about the lymphatic system. Everybody's going for the drainage,
right? You lay on the table and they're like, okay, here you go. And they're rubbing everything
and they're working on your lymph, right? They're doing the whole thing. You're like, whoa, I feel
better now. Then they're working on your abdomen. They're pushing down in your abdomen. And you're
like, okay, I'm less bloated. They're squeezing everything out. But what people have to realize
is it fills back up, fills right back up. The next day, fills right back up. The next week,
fills right back up. It's your overflow. If your liver is nasty and gnarly, it dumps everything,
boom, over into your lymphatic system. That's how it works, right? I see people out there,
they want to do lymphatic cleanup, but they're not doing liver cleanup. They're doing lymphatic
cleanup, but they're not doing liver cleanup. And that's where people get in trouble. It's like
they're focusing on their eyes on the wrong ball. They're on lymphatic, lymphatic, lymphatic,
lymphatic. Meanwhile, it's the liver. It's the liver. It's the liver that you have to work on.
So your lymphatic system doesn't become the garbage dump in the garbage pit for when your
liver is completely stagnant, sluggish and overloaded. Very important to know right there.
So if you guys are into lymphatic systems and you want to take care of your lymphatic system,
you want it healthy. You want your lymphatic system clean. You want the color of the fluid
and your lymphatic system clear? Because right there, people don't know it, but they got the
pus. They got the yellow pus inside their lymphatic system. And that yellow pus is because of the
overflow from the liver pouring in to the lymphatic system. That's what it is. Liver gets overloaded.
Your liver gets burdened, overburdened, stagnant, and sluggish. All that overflow gets pushed,
boop, into your lymphatic system. And here we are. We're in lymphatic hell. We're getting the
lymphatic drainage. We don't feel good. We're swelling. We're getting lymphedema. We're not
doing so good. We're always a little extra swollen than we should. And people get worried about that.
And what's happening is our livers are overburdened. And let's go into nighttime a little
bit. And when we go and sleep at night, we're ready for bed. And that's it. It's time to go
to bed. We click off the light. And as the wee hours of the morning start kicking in and your
liver's working. It's working overtime and that's what it's doing. It's trying to take the junk up
and clean it up and bag it up and get ready. So it wants to be flushed out in the morning. We wake
up in the morning and we don't flush it out. That's what happens. We wake up in the morning
and we're not doing our celery juice. We're not doing our lemon water. We end up doing something
else. Wake up in the morning and we end up putting fat in our diet, right? Fat in our breakfast.
And when we do that, we overload the liver again. We don't give our liver a chance to recoup,
flush out the poisons and toxins. The liver stays stagnant and sluggish. And then
the liver can't push all that garbage in the right spots. The bile is weak. The bile has
actually lost its strength. The bile pushes up into the gallbladder. It takes some junk up with
it. It doesn't get dispersed. It's not astringent enough. Our gallbladder starts getting sicker.
Our lymphatic system starts getting muckier and yellow mucus and pus. And every day we walk around
swollen. We walk around with all this junk in our liver and a stagnant sluggish liver. And then the
holidays come. So that's the next thing too. And then all of a sudden the holidays come along
and we're just like eating whatever we're eating. We're over this person's house, family's house,
friend's house. We're at the office. We're seeing everybody eat what they want. There's cakes,
there's cookies, there's treats, there's donuts, there's bagels, there's everything under the sun.
There's the cookies with Christmas tree designs on it. There's cookies with like Rudolph on there.
And we're eating it all. And we're thinking too much sugar, too much sugar when really there's a
lot of fat in there. And that fat starts to burn in the liver, starts to drag it down. And in the
holidays, we're like, no, no, it's New Year's Eve is coming. I'm going to make a pledge. I'm going
to commit. I'm going to start January 1st. I'm going to get this weight off of me. I'm going to
do everything I can. And we're back to that again. So let's talk about like another thing that takes
a hit at this time of year. So what am I even talking about? Your liver takes a hit at this
time of year, big time. Your gallbladder takes a hit big time this time of year. Your pancreas
takes a hit big time this year, any year, this time of year. So what happens is that this time
of year, those three things take a huge hit right there. And guess what? Our stomach takes a hit too,
unfortunately, when all that's taken a hit. Let's go into that a little bit.
So a lot of people have gut rot in their intestinal tract, in their colon, gut rot.
Why do they have the gut rot? Because their food's not breaking down. One of the reasons
their food's not breaking down is their HCL is low. Their HCL is low. Their little gastric glands,
these tiny little glands inside their stomach get weak and beat up over time.
and we end up killing those little gastric glands. They don't work as good. We don't produce the
HCL we need. That hydrochloric acid isn't breaking down the protein. We're dumping protein in. We're
dumping all kinds of stuff in and our HCL is not breaking it down. And that protein goes down into
the gut and it starts to rot. And then your liver's like, I don't have enough bile. I can't
break down the fat. I can't break down some of the other nutrients. I can't break down some of the
other particles. And boom, now we have that problem too. You've got rotting fat going rancid.
You've got rotting protein going bad. Everything's going sour. It's fermenting. Did you ever run
into that with people at all where you smell it on their breath. Do you get a breath test from them?
Get the breath test, right? You smell it on their breath, right? Did you ever get that with someone
where it's like, you just smell it, it's fermented. It's sour. It smells like sourdough.
It's like, hey man, did you just have sourdough bread? Dude, did you just have sourdough bread or
what? Is that what you had? Because guess what? That stuff stinks. It's fermenting. You got a
soup in here. Stuff is rotting. You've got all kinds of different protein and fat down in the
bowels and they're rotting. Yeah. All that ammonia is being produced. The ammonia is actually going
through your body. It's coming out of your skin. It's coming out of your armpits. It's coming out
of everywhere. It's coming out of your ass. It's coming out of your mouth. It just stinks,
the ammonia. And then all that broken down ammonia that's just rising and floating everywhere
is lifting off, taking off, getting stronger and stronger. And your proteins are not breaking down
and more fermentation is happening and more rotting is happening. It's called gut rot.
So people walk around with gut rot. That's what they do. Heavy fatty meals hit the pancreas hard
and the pancreas has to pump out insulin. That hormone has to be pumping out. And when it's
pumping out, that's another thing. Let's go into that a little bit. So we talked about the stomach,
people's stomach, gastric glands don't produce HCL. They can't break down the proteins. Their
liver can't break down. The fats is good. So the liver, right? The bile weakens. We're in that.
Your gallbladder gets sluggish. Fill the junk, sediment, sand, all kinds of different rocks
start to actually get produced in there. And then your pancreas has to produce lots of insulin
because we're eating so many abominations. We're eating so much stuff that's fun. We're having
too much sugar and fat combined or having it combined. And when we do that, we're getting
insulin resistance. So everybody's walking around at this time of year, like on the edge or A1C is
about to go up. They're, they're about to get a piece of plaque broken in an artery going up to
their brain or lung. They're about to get something else happen, have a heart attack.
People stroke out this time of year. A lot of times because they're dehydrated, their body's
filled sluggish, filled with all that dirty blood syndrome. Their pancreas, too much insulin,
so much insulin resistance, it's out of control. And then their liver's still sluggish and stagnant.
Their food's not breaking down and digesting good. Doesn't it sound like a nightmare? Yeah,
it doesn't seem like a nightmare, but it is for so many people. The thing is with sugar,
just so we don't confuse things, you need sugar to survive. But when we eat a lot of sugar
and then fat combined together, the pancreas has to work even harder and produce more insulin.
And then boom, we're blocking the sugar from getting into the cells because of all that fat
that's there. And then we get nutrient deficient from that all on itself. It's a whole nother
story in insulin resistance and diabetes and everything, but we don't need to go there right
now. Let's start making some food. I'm excited to you guys. Thanks for actually listening to
some of this fun stuff. I'm going to put the dummy back right there. So I just want to let everybody
know I'm making two guacamole. I'm making a few different hummuses, hummuses, hummuses. I'm making
also some walnut butter, which is really cool. Make sure you actually grab a book someday. You
know, you can grab a liver rescue. There's so much information about the liver in here. It's an
amazing book. Cleanse and Fuel is another book you can get too. It's right there, which is an
incredible book right there. So many ways to eat, take care of your liver, so many different
protocols. All right, let's go. Let's try to do something. Let's try to make something happen
here. What can we make first? We're also making a pea hummus, which is really, really interesting.
I got to say, right? Let's see if this is on. It's on. All right. Let's start with something.
I think we're going to have some fun. Let's start with some regular. Actually, let's do the guacamole
first. Yes, I feel like doing that a little bit more. Okay, so I got avocados. Let's roll.
So I'm cracking them open right here. Let's get a few of them going here. Okay.
I saw someone say, what book is it? There's a lot of different books right here,
right? You got the cleanse to heal. Okay. You got the liver rescue as well.
These are two incredible books. If you don't have them already, there it is.
All right. So we're making some guacamole right now, which is going to be fun.
So I'm cutting open the avocados right now.
Now what I like about making guacamole with the MN 1500, and this MN 1500 is $140 off right now.
It's the best sale I've ever seen on the MN 1500.
Never seen a sale like it.
It's $140 off if you guys are looking for something like this.
So I'm cracking open a lot of avocados.
So I want to mix a couple of different guacamoles really quick here.
This is really cool.
Let me get another avocado going.
It's a really nice avocado.
I love when the avocados are nice like this.
Incredible.
All right.
Okay.
So what I'm going to do is get a couple of things ready too.
I'm going to grab this table and use it.
Okay.
Right there.
Now, let me get a couple of things together too. I got a little bit of salt if you like that. I can
put a little bit of salt in there. Okay. You can throw a few tomatoes in there if you want to
actually do that. That's not something that people see normally if you make a guacamole in here,
which is really cool. You can put some tomatoes in there. I got some lemon and lime. Which one
do you like? I'm going to go with some limes right there. I'm excited about this. This is
the kind of food I like to make my family, my friends during the holidays. And the crazy thing
is when they're out there in the world, they're getting into all kinds of stuff, all kinds of
trouble. And then they land here at the medical medium kitchen and they're just like eating all
the good stuff. They're like, why is this so good? Why does this taste good? Like I could have been
eating this instead of what I've eaten, you know, the other day and you hear what they've eaten.
And it's like, whoa, you know, I have a friend that just is on the road all the time.
And then it's like, I wish I had some of that good medical medium stuff right now.
All right.
So I got some lime.
All right.
I got some spices.
I got some hot pepper.
Take a look at this.
Can you see this?
You got cayenne pepper from my garden right there.
Okay.
I'm going to make two kinds of guacamole.
One's going to be an herb of guacamole.
One is going to be a guacamole.
That's the simplest, most basic guacamole you've ever seen probably.
Let's go.
Let me get a spoon out.
You guys know I work with Omega on the MM1500.
It's an incredible machine for so many reasons.
All right.
I'm going to run some avocado in here.
Excited.
Link is in the description.
It's in the bio.
It's $140 off right now.
You guys know that I usually don't even talk about the juicer unless I know it can save people money.
Like if there's like a sale on it or something.
All right.
So I'm throwing some avocado in here.
Like this.
I love making guacamole.
It's one of my favorite things to make.
It's coming out really nice.
There you go.
Run some avocado through here.
Now, I don't know about you, but when I make guacamole for family and friends, I get a lot of avocados.
I sent a friend to the store.
I was like, hey, can you go and get like some avocado for me?
I need a bunch of them.
I'm making it for family, some guacamole.
And then what I'm going to do is put some lime juice right in here too.
Right in here.
I'm going to drop some salt in there too.
Someone said, why do you juice avocado?
Well, I'm not juicing avocado.
the machine is actually set for avocado. It's got this little setting thing in there. I'm going to
drop some salt in here, a little bit of that. Now remember, this is really basic. This is really
simple. This isn't just a juicer. Dude, this isn't just a juicer. This is the MM 1500. We're going to
make hummus with this thing. We're going to make hummus. We're making guacamole with this thing.
Are you kidding? This isn't just no way. This is a really basic guacamole I'm making right now.
Pretty cool. Now I put a little bit of pinch of salt in there. I put some lime in there. I'm going
squeeze a little bit more lime in here too. I like doing it like this. Boom. How cool is that?
Now I am going to make this one a little spicy. So I am going to put this in here.
Can't help it. I do like the heat. So I put, you know, pepper, hot peppers and almost anything.
The only thing is you might get somebody like a family member or a friend and they're just,
they're not into the, they're not into the hot pepper.
It's a little too much for them.
I'm going to make two kinds of guacamole.
This is the basic one right up front here.
Whoa, you see the hot pepper come out right there?
There's the hot pepper.
It ran right through.
Yeah, that's insane.
All right.
That's one kind of guacamole.
Nice.
You should really like that.
All right.
Let that run out.
shut this down. So there we go. Okay. I'm going to mix it just a little bit.
I'm excited about that. This is without herbs or anything except for the cayenne pepper. I'm
taking, show you right there. That's one guacamole. All it has is lime in there
and a hot pepper, cayenne pepper. So it's got an edge to it. Okay. Now what I'm going to do
is pop a little bit of garlic powder right in it as well. So drop a little garlic powder in there.
You can spice these up all you want, any way you want. I'm going to put a little bit of onion
powder too, right on that guacamole. Boom. That's a basic one with some spices added into it. It's
got lime. It's got a little bit of lime there. Take a look, you guys. We're going to do it this
way today. There it is. That is one nice little guacamole. And I am going to now make another one
really quick. I'm actually proud of this one right here. It came out really good. I'm popping some
lime on there. Boom. Okay. Moving along. I'll make another one right here. Got another bowl.
All right. This one is going to be the herb one. I'm running some herbs in here. I'm running
some other things too in here. I'm kind of looking forward to this actually. Let's crack
open a couple more avocados. Nice. Nice. There we go. That one's got a stubborn little pit
in the center. Okay. Let's grab another one. That one's still hard. That one's still hard.
you don't want them so soft where they're mushy they they're getting the brown spots too many
brown spots they're getting fermented a lot of people use fermented avocados and don't realize
it they make a guacamole and it's terrible i'm doing lemon with this one you guys are okay with
that. Got my lemon. All right. Pumped up about this. Let's roll. Okay. Avocado is not a real
heavy fat. Okay. It is an overt fat, but it's not a real heavy one. Keep that in mind. It's easier
on the liver, easier on the system. If you're dealing with chronic illness, if you're dealing
with all kinds of other issues, digestive problems. It's really, it's so much more gentle.
I'm a big avocado fan. Anybody who knows medical medium and they say, hey, he doesn't like
avocado. It's not exactly it. I really do like avocado. It's just that so many people come to
the medical medium forefront, frontier, putting lemon in here. They come to the medical medium
frontier because they're really sick. Let's face it. That's why they're doing it. I popped a little
bit of little pinch of salt in there. I want to pop pepper in here too. I'm going to pop that in
there as well. Okay. There you go. They come into it where, Hey, I'm so sick. I need answers.
I need medical medium books. I need to learn how to heal. And then it might say, look,
you might want to back off on avocado if you're really sick and just work on some of the other
protocols. But if you're not, if you're not like, if you're like, Hey, I'm not that bad.
I'm working on my healing. Have some avocado, have some guacamole. Definitely. So now what
I'm going to start doing is putting some fresh herbs in here too. Any second. Okay. Guacamole
is a holiday dip, holiday fun. Okay. Now let's start doing it. Start doing some killer stuff
right now. I got some oregano right here, straight out of the garden. I want to put
some oregano in this guacamole. I got some parsley right here. I want to run some parsley
in this guacamole too. This is also out of the garden as well. There we are right there.
Got some curly leaf parsley. Let's get that in there.
So this is an herb guacamole. I love doing it this way. Get ready for this, okay? Two sage leaves.
two in here. Boom, boom. Two sage leaves in there. Bam. Squeeze a little bit more lemon. Nice.
Another little pinch of salt. Boom. This is the herb guacamole. Get those herbs in there.
That's what we're doing there. Okay. I'm going to run a little tomato in here too. Some yellow
tomatoes inside this guacamole. Is this exciting? I don't know. Is it just me? Because I'm having a
blast. Every time I take this baby out to do this kind of thing, it's like so fun. There we go.
You guys want to know anything about this juicer? It does all kinds of different things. It doesn't
just juice. It's like a nutritional center. You can make all kinds of things, hummuses, guacamole.
All right. I'm putting some fresh tomato in here. Love doing that. Yellow tomato.
Incredible. Right. Get that in there. All right. Pop a little bit more avocado
and finish this one up. There's a hot pepper in here. There's lemon this time in this one.
The other one has lime. If you think there isn't a difference, there really is a difference.
Some people like it with lemon. Some people like with lime. I like it with both. Some people say
tomato. Some people say tomato. Let's call the whole thing off. There you go.
Okay. We did some tomato. We've got lots of avocado in here. I'm going to put a little
bit more herb. I'm making a big one. There we go. Incredible. Pumped about this. Let's throw
a nice curly leaf parsley down in here. Look at that, you guys. Right out of the garden.
There we go.
And I'm really into herbs, so I'm even going to do a little bit more oregano.
know. This is a medicinal guacamole, just so you know. This is like a medicine guacamole. This
machine is a medicine maker. Keep that in mind. This machine is a medicine maker. Look at that
herb coming right out. You see this herb that's pulverized? Take a look, you guys. That's herb
that's pulverized. So nutrients are easy to receive. That goes in there. Look at that. It's
pulverized herb. That is incredible. That's insane. Let's mix this up. Got a little bit
more coming through. All right. Juicer, are you talking to me? Are you talking to me, juicer?
Are you saying you've got a little bit more that's coming out? I want to hear you. Come on,
juicer. Keep it coming. Keep it coming. That's the way. There we go. Going to mix this up. Take
a look. Let's shut this down. You guys, that's the medicine guacamole right there. So what you see
is intense herbs in there. You've got sage, fresh sage right out of the garden. You've got parsley.
You can go to the store and get sage there. Get parsley there, right? There you go.
You got it all. And I'm going to take a little taste. Are you guys okay with this?
Bear with me a little bit, okay? I'm going to take a look over here. I'm going to pop it right
into this bowl for a second, a little bit of it. There you go. All right. Let's get a little taste.
All right. Do not fall. Do not fall. I got a cucumber right here. Let's do a little crudite.
That's sick. That's insane right there. Double dip. Is that okay? Should I flip it around?
Oh, yeah, that's insane right there.
Mm-hmm.
You guys, you see that?
Ah, so good.
We got a lot more to do.
Hope you guys are ready.
We're not messing around.
You're right?
All right.
Let's get that guacamole over to the side.
Let's move over this lemon.
Okay?
Okay.
Let's see here.
What I'm going to do is, I think, I got a lot of things, but let me actually do this first, you guys.
Let me clean off a little bit of this because we got some stuff to do.
I'm excited about this.
Guacamole is one of those things where you know it's good for you for so many reasons.
All right. There we go.
I'm going to grab this one right here. Right, guys. I want to show you how you can assemble
this. Let's see that right here. I know people are asking right now. All right. So what you're
seeing right here is with this machine is I'm using some different parts. I'm not just using
the juicer parts for like juicing, right? It's really easy to use. Like earlier, I used the
juicer apparatus implement. I used it earlier, right? To make juice right now, what I'm doing
is I'm using this piece right here from the MM 1500. I put this in. This is for the nut butters.
This is for the guacamole. This is for the hummus. So I put this in there. You see how it works? I
wanted to show you this. And then there's this little piece just like this right here. Check it
out. Little piece. And that little piece goes right in that piece and it goes right on here.
Boom. Got it together. Just like that. Pretty cool. All right.
put this back on and use it here. Okay. So I'm using this for guacamole right here.
So I'm going to take it apart for you is what I'm going to do about that.
If you do this right here, see, and that little piece is there too, you guys.
And that's the piece right there. All right. That is the same system
is the other one. All right. I'm going to make some hummus. Let's go. Let's get going on this.
Let's make some garbanzo bean hummus.
That's what we're going to do. All right. And let's get a bowl out for that.
Give me a little bit of avocado leftover in this hummus, but I don't care.
You can rinse it out.
You can clean it out really quick.
I got the sink right here.
I can take this, rinse it right out, but I'm going to leave it in because there's no really
worry about it.
There's no need.
If a little bit of guacamole ends up in my hummus, that's fine.
But if you're somebody that wants to just give it a quick rinse, easy to do.
You can put it back on.
You can make other stuff.
So what I have right here is a bowl of chickpeas garbanzo beans.
You guys can see.
and I'm going to make hummus. Get this. I'm going to make it without using sesame tahini.
I'm not going to use a whole bunch of tahini in here. I'm not going to dump a whole bunch
of olive oil in here either. This is easier food on the liver. That's what this is. Keep in mind,
it's easier food on the liver. So what you see is sesame seeds. Take a look.
You can get the flavor of sesame in your hummus without burdening the liver with too much oil, too much tahini.
You don't need to do that.
You can make a hummus and just use some sesame seeds in here, get it ground up all the same in there.
That's the difference.
So let's go.
Let's drop some of these garbanzo beans in here right here.
You can make hummus without olive oil, without tahini.
Check this out, right?
I got some garbanzos coming through.
You guys, look.
This is easier on the liver.
You realize how very little this is.
A handful of sesame seeds, much different than a tablespoon of tahini in somebody's hummus, right?
Look at this.
See how the seeds go in there?
so very little, but yet the flavor is not your socks off flavors insane. Like it's so good.
Look, dropping that in here. This is a basic hummus. You don't have to go too crazy.
Mary says best thing is that juicer takes less than five minutes to clean. It's so quick. I
could have actually cleaned this whole part right here. Had you guys wait,
probably would have done it in a minute and a half, right?
All right. So what you're seeing right here is hummus being made. Do you like it spicy?
Do you like your hummus hot? How do you like it? Well, I'm going to stick another hot pepper in
mine. Okay. I'm going to put half of a hot pepper in mine right there. There we go.
I'm going to keep it coming. I'm going to get lemon in here. I got a lemon,
squeezing the lemon right in here. There we go. Just knocked out that seed. Nice.
Lemon juice, just like that. Ready? Some more sesame seeds dropping in here. You guys got to
realize the reason why this is liver friendly, that amount of sesame seed is nothing compared
to a tablespoon of sesame butter. It's nothing compared to that. Like seriously, you can
drop some garlic powder in here. Why not? You just do straight in here. Got the garlic
powder. We got the lemon in there. There we go. All right. This is, this is incredible.
We're going to put a little touch of salt.
People that come over, they're like, where's the salt?
You know, where's the salt?
There we go.
Little touch of salt in there.
And what you're watching is a phenomenon.
What you're watching is some serious hummus being made.
This is garbanzo bean hummus.
I mean, I'm already going, what, two, three, four people can have this already.
I'm making a big one.
Check that out.
This isn't a fancy one.
This isn't an herb one.
Look at that.
Look how it's coming out, you guys.
Is that insane or what?
I got so many things to make right now.
I'm so pumped.
Look at that.
All right.
I'm going to mix that up.
These are the sesame seeds I used.
I'm going to put them back over here.
I'm going to move the garbanzos over here.
So much to do.
Yep.
Oh, throw that in there. Try a piece just like this. So good. All right. I'm going to mix that up.
Let me show you right here. That's hummus, right? And there isn't a tablespoon of oil. There's not
a tablespoon of olive oil. There isn't a tablespoon of tahini in here. It's easy on the liver,
easy on the bile production in the liver. People's livers can't break down enough fat,
then it sits in their colon, their small intestinal tract. It goes rancid and it
feeds everything that shouldn't feed. So I'm just mixing this up and we got some hummus.
Let's pop that into a little bowl right there.
here we go
I'm going to get some in here
you don't have to put it all unless you want to
there we go
alright
check this out
guacamole
you got people coming over
back to the crudités
this time it's with hummus
made from the MM1500.
I'm going to take a radish.
So good.
We've got so much more to make.
I'm going to be eating all day.
Love it.
How long does that last?
Huh?
Roughly made.
Put it in the fridge.
Last, I don't know, a week.
More.
Maybe longer.
so good maybe longer all right next on the expressway on the aw express
we got some black beans right here just so you know um
this hummus right here looks like it's dry
it's not sloppy wet. If you want a sloppy wet one, put in a little bit more lemon,
right? But this is not actually as dry as you think it is right there. It would never smooth
out like that. I'm just trying to show you right here. But if you want it like watery,
if you want your hummus like water, like watery, like not just like creamy,
not just creamy, but you want it like water-based, put more lemon in there.
can't please everyone. Okay, let's go. We're going to do some black bean hummus right now,
which I'm actually excited about. Next on the list. Let's go. Yep.
Turn on the machine. Black bean hummus coming right up.
Right? Put your black beans right in the machine. Guys, just so you know,
This machine is $140 off.
Best price I've ever seen with the MM1500.
It juices.
It makes food.
You can do healthy foods that are easy on the liver.
It doesn't get any better than that.
I'm going to drop a lime in here.
Got to put a spin on it when you throw it in the air.
That's what I do.
I throw a spin on it, right?
Okay.
I'm dropping a lime right in this black bean hummus.
this is going to taste so good. So good. Get the black beans in here.
All right. You can put herbs in here. You can put anything your heart desires,
but the goal is not to put a whole bunch of oil in there, not to put a whole bunch of like
tablespoons of tahini in here. You don't have to do that. Drop a little salt,
A little pinch of that. I'm sorry, but I'm going to drop another hot pepper in here.
Hopefully you're okay with that. You can put fresh garlic in here. I'm using the spice,
but you can do fresh. That's fine. Look at that.
you're watching the medical medium cooking show. We're making food fast. We're making
guacamole after guacamole. We're making hummus after hummus. We're going to be making mango ice
cream. What else? What else? Right. Look at that. Black bean hummus coming right up. Do you want
some herbs in here because I do. I'm going to drop some parsley down in here and I'm going to drop
a little bit of oregano down in here too. I might even put a sage in there.
That's medicine we're talking about. People would love this if you actually served it to them.
They would love this. Dropping these black beans in here. Let's get some more lime. Look at that. Am I multitasking? Yep. We got more lime in there. Now we got our black beans in there. Boom. Look at that.
All right, you guys.
Now the black bean hummus is more moist.
Black beans tend to have a lot, they tend to hold a lot more fluid, water.
For the holidays, you can make all these different tips from here.
All these different recipes for your friends and family during the holidays.
All these dips.
Yeah, that's a funny one. All right. And then you have your black bean hummus. Now you can put
tomatoes around it if you want, but that's your black bean hummus right there. This is very
good. Now I did this one without sesame seeds, but I'm going to do the next one with sesame seeds.
Okay. This is an amazing one right here. I think this is one of the people pleasers.
you have people over. It's the black bean hummus that can really do it. All right, guys.
Let's switch it out. What am I going to try now? What am I going to have now? This is
crudité with the black bean hummus. Are we crushing it or what? Should I go with carrot?
Is that cool?
Okay.
Are you okay if I do onion?
Whoa.
Some reason that hot pepper, extra hot.
What about onions?
Do you ever eat onion like this?
Look.
Next.
Boop, boop.
Jeanette, Anthony, I just got...
Jeanette, Anthony from Facebook.
I just got an 11-week white puppy and naming her Angel.
I was inspired by your dog's angelic rescue.
Let me get me choked up.
But anytime anybody even mentions my dog that rescued me in my life after I rescued my dog in her life, it gets me choked up.
All right.
All right.
Next one on the list.
Ready?
Lentil hummus.
Have you guys just got on here? It's the MM 1500. I'm making two. I already made two guacamoles.
I already made two hummus. I'm making a third hummus right here. What you see is fresh collard
greens, which I'm going to show you a little bit how I like eat my stuff, like in the collard greens
and the mustard greens. Crudite going on. Got the avocados, everything. Everything's here,
but I'm not done. I'm making a pea hummus. The pea hummus, you're going to see me cook it up a
little bit. And then we're going to run the pea hummus through here. That is a really, really
killer, killer hummus. I'm excited about that one. All right, let's go. Look at all this food
It's sure looking good.
Lentils.
Check it out.
Cook lentils.
Cook lentils.
Cook lentils.
Lentil hummus.
Low fat.
No fat.
All the beans are cooked.
I didn't put them in raw.
Look at this. Lentil hummus. Should I say it again? Watch you guys. Okay. We're running some
lentil hummus through here. Look at that. Is that incredible? I'm going to run some spices in here,
a little paprika, knock a little paprika down. Look, boom. I'm going to knock some garlic powder
You can do fresh, fresh garlic right in here.
Some cumin.
I'm going to knock some cumin down here in my lentil hummus.
Boom.
Going to knock some mustard seed.
Mustard seed right there.
Down into my lentil hummus.
Mustard seed.
Yeah.
I'm going to run some dulse into my lentil hummus. Check that out right there. I got a nice little
bowl of moist dulse, Atlantic dulse. What else? Okay. And I'm going to put lemon in this one.
All right, let's go. Okay. Let's get another lemon going. Got to get the spin on it.
That's the key right there. Oh, lost that one. Went a little too further up front.
But you got to have the spin on it. It's not the first time AW didn't lose something. He threw up
in the air. Which juicer is that? MM1500. Link is in the description. Link is in the profile.
Like seriously. Let's get the lemon in there.
total complete nutritional center. I call it the medicine maker. You can run all your fresh
herbs through here. Make your hummus, make your guacamole. I'm going to make a roasted, toasted
walnut butter. You guys psyched for that? Walnut butter? Boom. I mean, come on. How cool is that?
Pop a little bit more parsley in this one right here.
Get a little parsley in there.
I got dals in here.
This is a lentil hummus.
I got spices.
I'm going to pop a little bit of salt right there.
Okay.
Some more lentils.
We're almost done.
This one tastes so good.
Remember what you're not seeing.
remember what you're not seeing. You're not seeing me pour olive oil in here,
canola oil, which when you buy hummuses, they're loaded with canola olive mix.
You're not seeing that. There's no natural flavors in here, you guys.
Natural flavors that are in everything. There's no natural flavors in here.
that juicer is everything courtney m a says hey good to see you
i read your comments all right you know what i'm gonna put some sesame seeds in this one though
that i am gonna do now you can do the sesame seeds and it doesn't burden down the liver
because think about you're only using this much even if you used a lot of sesame seeds
It's not going to equate to even a tablespoon of sesame butter.
You can use this whole bowl.
You see this?
It's very little.
This is a low, low fat item here.
My Omega MM1500 is so easy to clean.
I just read that on IG right there.
I didn't let you down, right?
It's that good, isn't it?
Right?
Okay, so much easier to clean than my last two juicers.
Yeah.
I stand behind this juicer for a reason because it's that good.
It saves people a ton of money.
You can get it on sale right now.
My sister and I were struggling on snack ideas for my mother because her diabetes state, she's 75 years old.
Thank you for your tips.
You're welcome.
Happy to help in any way possible, shape, or form.
All right.
That's it right there.
So what you see right there, okay.
Let's get a spoon.
Let's get a spoon.
So you're seeing a lentil hummus right here.
and this one's moist too and creamy. I'm just letting you know. You can always add a little
bit more lemon if you really, if you want it like watery, like some hummuses you open up at the
store, they got natural flavors and citric acid and all kinds of crazy stuff in there.
There we go. This is definitely an incredible one right there. There's lentil hummus
right in front of your eyes. The sesame seeds were pulverized right in there. Let's take this out.
Let's get one more little bowl here. Take a look, you guys. What I'm going to do is I'm going to put
some of this lentil hummus right in here. I'm dying to have this one. Okay. It's back here.
All right. Get ready. Get ready. How many of you already have the MM 1500 and will be making these
dips? That's the question I have. Look at this radish right here. All right. That's so good.
That is so good.
What about a piece of broccoli?
Are you a fan of broccoli?
Can I get some up here on this broccoli?
Take a look.
So good.
All right, that's a local hummus.
Let's go.
We've got stuff to make.
Stuff to do.
Mmm.
Get ready for this.
We're not messing around.
Get ready for this.
I got the pan on.
And we're going to talk about the liver a little bit.
Because we got more things to make.
All right.
Cleaning up the board a little bit too.
So just bear with me.
There we go.
No cleaning task or chore is beneath the medical medium.
I clean up every day. That's right. All right. I got the pan on. I'm going to make the pea hummus
next. So I'm going to do it with the other machine here. And I am even going to... Okay, you guys.
So what's really cool here is I got a pan on and I'm going to show you guys some pea hummus in a
second, but we're going to talk about the liver for a moment. Now, if you just got on here,
just so you know, like, what am I doing? Like, what is going on? We're talking about easy recipes
on the liver. We're talking about stagnant, sluggish liver, how people walk around with
that and they have a fatty liver. Bioproduction is minimal in so many people, they can't break
down their fats, their fats go rancid. Food rots in their gut, intestinal tract, and ferments and
feeds everything in there that shouldn't be in there, pathogens, bacteria, viruses, and so forth.
And we're talking about how there's so much sludge in people's gallbladders that sits there
because the bile reserves are so low. The bile can't get to the gallbladder. It's not astringent
enough. It gets into the gallbladder, but it's filled with sludge. It's weak. It's not potent.
and then all that junk builds up in your gallbladder, like I was talking about earlier.
And then people's stomach glands are weak. They can't actually break down their proteins properly.
Their HCL is low. Then all you got all this putrefying protein with gut rot, right? We
talked about that. I'm giving everybody a little quick rundown. But even with all of that, I'm
talking about how we can do things for ourselves that are easy on the system. I just made some
killer recipes that are easier on the system than anybody's like stuff that they're eating these
days with all the different fats in there, all the different combinations. People are eating way,
way too much fat in their diet at this time of year. They mix fat and sugar together.
They get insulin resistance. Their blood sugar is totally out of whack, right? Their livers are
burning down more than ever. They start gaining a little bit of weight. I made some incredible
guacamoles just like that, that quick. We made hummuses, we made guacamole. We're not even done.
And we got some other stuff. I got this pan on. So here's what I'm going to do.
This next thing I'm making, you guys, is a pea hummus. So let's go into that a little bit. I
got some peas right here. Take a look. Frozen peas. Pan getting hot. Yep. It's getting hot.
Frozen peas. And then you put, you don't put water in your pan. You don't add water.
You just keep it just frozen peas. If you have fresh peas, that's a miracle.
If you actually have fresh peas, that's actually incredible. But I'm using frozen peas.
Get them right out of your freezer, dropping them right down in here, just like this.
right in the pan. Can you see that? All right. Okay. Now that pan is getting hot. So the goal
is you make them toasty. You actually don't add water. You don't add oil. So you don't want to
add any kind of oil to that pea hummus. You can add sesame seeds to your pea hummus later,
which we're going to do, but you don't have to add oil. So this is so cool. So on the pan right
there, they're going to get hot. Now I put the, I put the heat up high, but you got to watch them.
So once they start popping, they kind of like popcorn, you can keep an eye on them. You don't
want to burn your pan. You don't want to burn them or overcook them, but you want to get them
toasty enough. That's what makes this hummus so incredible. If you can't do beans or lentils,
this is another option. How many people, they just won't do beans, completely understand.
There's a lot of people that don't do them, not judging you at all. I think that's great if you
don't do them. It's great for what you're doing. And then, but the pea hummus is that other option
for so many people that don't have hummus, but one. And Colleen says, I avoided peas for years
thinking they were carbs. So they were bad for me. Same with potatoes. I'm so thrilled to have
them both back in my life. Thank you for doing that for yourself, Colleen. That is really special
and really great. All right. Let these babies cook up a little bit. Let's get that heat going
there. I might even throw a lid on it for a few minutes. So let me find that lid. Where are you?
What's going on?
AW's kitchen here.
We might have something down here.
We got a lid.
The chances of that.
So get that cooking and we're going to talk about the liver a little bit more.
All right.
And I'm going to make some nut butter.
I'm going to show you some nut butter.
That's what I'm going to do.
Let me do that.
All right, you guys, I think I'll do this for a second.
I want to show you something.
I made these.
I don't know.
Is it months ago?
How long was it?
Do you guys remember when I made these?
Take a look.
Okay.
Okay.
Do you see any oil come out?
you're going to see oil come out, right? It's not pouring out. This has been sitting
for quite a while. I don't know, two, three months. Maybe it's four months now.
I mean, don't quote me on the exact time, but it's been a while. At least it feels like a long
time, right? Take a look. This is what I'm talking about, about being easier on the liver.
Do you guys catch my drift right now? It's another one right there. It's a different kind
of nut butter. One was hazelnut butter. The other one was cashew. Okay. Now it's actually,
there's no oil in here, right? There's just pieces of nut butter right there.
Okay. About two months ago or so, Fabian, spot on, bro. Spot on. Two months, right? So I just
want to show you guys. Okay. So why do we even care about these jars of nut butter that I made
two months ago. Why? So I want to show you something. Show you something. A little magic trick.
I got a popular nut butter brand that just says it only has nuts.
Take a look.
You see that?
Okay.
That is not a trick.
That is not a prank.
You're looking at a lot of oil.
that came off the top of that jar of nut butter. That is not a hoax.
No, it's not. See? Because most of all the nut butter is out there, oil is added and mixed into
it. It reduces the cost to use cheaper bulk oil, even if it's the same oil as the peanut,
meaning the same type, right? Peanut, then peanut oil. Almond, then almond oil. Sesame,
sesame oil, right? But they add more. A lot of times it's not even the same oil,
but they add more. And then the oil comes from a different part of the world. It comes in bulk.
It arrives at the nut butter companies, and then they have all that oil that's bulk,
and then they have all the nuts, and they do a mix. They do a mix. There's a reason for that.
and so I wanted to show you why is it important because it's hard on the liver
so we're making recipes that are easy on the liver is what we're doing so we're making a nut
butter but first of all I have peas cooking right here I'm going to move this oil over here for a
little bit bring these over here too all right I just wanted to show you that that's really important
And that's just one right here. I mean, I got a whole bunch of jars in the back
of different brands that I purchased a couple of months ago, like two, three months ago.
And they sat and then they all have that much oil at the top. But mine can sit and not have that.
The ones that I'm talking about are mine are made out of the MN 1500. So we're going to do that.
All right, these are cooking.
Going to make a pea hummus.
There we go.
So these are frozen peas.
I'm getting them toasty.
I want to show you guys.
Take a look.
What would you want in your pea hummus?
I'm going to put some different spices in here, some garlic powder, right?
There we go. Let them cook, let them toast up and cook a little bit longer.
I'm going to put the lid on them for another minute, which is going to fast track it. Okay.
And I'm actually going to clean this really quick. So quick.
What I'm doing is giving it just a quick rinse.
like this. I don't know if you guys can see me over there. I know on IG you guys probably can't
see me, but I'm giving this a quick rinse and a quick cleaning. This is great. I'm just going
to use it again right here for the pea hummus. All right. Here we go. Check this out. Do I
see the parts coming back really quick? I don't think you've ever seen me do this before.
Right? I see him come back. Look at that. Boom. All right.
cleaning the mm 1500 as we speak.
Is it been two minutes already?
Someone's helping.
Okay.
Has it been two minutes?
All right.
Was that two minutes?
Was that three minutes?
Was that a minute and a half?
Okay, let's get the part back in.
Let's get this piece back in.
See you guys?
All right.
Hold on.
Sorry, guys, I'm multitasking again, big time.
Bear with me.
Showing you how to clean the M&M 1500.
And I'm getting the peas ready for a pea hummus.
You guys see this?
You see him toasting up right here?
Okay, lost a couple.
But that's okay. All right. All right. So that's in. Okay. That's in, right?
This little part right here, I'm going to put right there like that.
That's in. Done. Give it a quick rinse. That's in. Okay.
We're ready and our peas are just about ready.
Hear you guys popping and crackling here.
These were frozen.
Did I tell you these guys were frozen?
There's a pea in the batch that's got a little bit of a funny look to it.
Did you ever see that where you get one out of the batch of frozen peas?
It's got a different look to it.
All right.
nice let me get a bowl let's make this
right here
I'm going to go with a little bit bigger of a bowl
I want to make this this way I'm going to put some sesame seeds in with this
to be honest. Gives it a unique flavor. Maybe if you don't want that, we can do something
else. All right. All right. This is done. Shut off the burner. Okay.
Guys, I'm like a chicken with my head cut off, man.
I'm like a chicken with my head cut off.
I know you can't see this.
Can you see what I'm doing?
These peas are popping hot and nice.
You guys see this?
Oh, yeah.
I'm like Dr. Nesbitt with his head cut off.
We have a hot pan here.
All right.
Let's go.
Let's fire this up.
MM 1500, $140 off. Stuff I get myself into. Oh my, yeah, I'll do like 10 recipes
in just an hour. Let me do it. Shit. I get myself involved with. Yeah. I'm going to put
a hot pepper in this one. You know, I just always push the limit is what I do. Someone
else would do like what? They would just do a live that had like one recipe or something.
I'm making pea hummus. I'm going to drop in a hot pepper. These are hot.
Okay. You want lime or lemon?
lemon that's what you said okay lemon is going in here do you want spices little lemon juice
one through the other end is really
easy right there all right what else do you guys want herbs in here
I'm going to put some oregano because medicine, fresh oregano. That's really incredible medicine
for sure. Let's get fresh oregano in there. Do you want garlic powder in here too? Because you're
doing a pea hummus, a little garlic powder. What about onion powder? What about cumin,
which I actually really love
instead of a pea hummus.
Whoa, that's going to be incredible.
Let's get some more peas in here.
Here we go.
These are hot.
They just came off the pan.
So good.
Let's put a little pinch of salt.
You don't have to put any in,
but I got people coming over.
It's the holidays.
All right.
That's right.
That's right.
Every one of those peas is going in.
I don't care.
I don't care.
There you go.
Okay. All right. So now I have a pea hummus here. I got lemon in there. I got hot pepper in there.
I got a little bit of salt. You can garnish just any way you want. Let's do something with it right
now. Let me do something. Let me put some tomato around it, which actually would really be good.
I would love that. Chop up a little tomato right around it here.
You guys don't mind. Slice it up. Make it look good too. Some tomato pieces.
There we go. Little tomato, fresh tomato garnish right around the side here. And I'm going to put
a little bit of onion on the side too. You guys don't mind. I don't know about you.
nice little onion on the side too. Look at that. Okay. Love that. A couple of cherry tomatoes
over here. So what you have right here is a beautiful pea hummus. You saw me toast it up.
They were just frozen peas. Ran it through the machine. It's got some hot pepper spice,
It's got cumin in it. It's got garlic in there. It's got lemon. This is actually going to taste
incredible. And I am going to put it in here. Nice. I'll do that. Why not? I'll put the whole
thing in there. Yeah. Okay. That's insane right there. Look at that. What do you think?
got a radish. Try this.
Okay, that's insane.
That is so good.
No way.
No way.
That's so good.
All right, walnut butter.
Let's do that.
That's actually going to be a fun one.
Okay.
That pan is still really hot.
Okay.
Watch this.
Okay.
Hands on.
Get ready.
Ready.
Walnuts.
Going in the pan.
Got some walnut butter coming up.
While those are toasting up,
I am going to straighten this out really quick.
Clean off the board.
There you go.
Okay, guys.
so what i just did is i put walnuts into the pan because i'm going to lightly toast them
i don't want to burn them i don't want to toast them too much
you want to toast them lightly if you're into toasted nut butters if you don't want
roasted toasted nut butters then just do them raw do the walnuts raw
I'm a sucker for walnut butter during the holidays. I'm going to be honest.
There's nothing more tastier. It kills peanut butter, but that's just my opinion.
That's just my opinion. Okay. You might like something better, but let me show you something
here. This is a collard green from my garden right here. This is what I like to do.
Now I'm over here at the buffet, the AW buffet. I got lentil hummus.
Well, I got guacamole. Whoa, spicy herb guacamole.
All right. Give me some spicy herb guacamole. Put it right in that collard green, just like that.
okay? Come on. Put a little bit of onion in that collard green. Look at this. This is the way I
like to do it. Get ready. Put a little Atlantic Coast dulse on that guacamole right there
with the onion. You guys see? Coming together now. Nice. That's how I like to do it. Just what you
see right there. Okay. And then I roll that baby up and I make myself a little guacamole burrito
with a leafy green, an amazing leafy green right there with elevated biotics because this came
right out of the garden. And you guys know medical medium information. You'll know about elevated
biotics that are naturally on your produce that's growing in the garden. That elevated biotic that's
on there, microorganisms that people don't have their fingers on, end up in your ileum producing
your own B12. I talk about that in the book. It's in the Medical Medium New Edition. So I have this
right out of the garden, which is incredible. Okay. These are starting to get hot.
Let me move them around. My walnuts. Okay.
It says my little guacamole burrito.
I'm just going to tell you guys.
All right.
And then I'm going to make you guys walnut butter.
Then you can do it with almonds.
You can put almonds on the pan.
You can put almonds in the oven really quick.
On a baking sheet.
And you can toast them up.
You can have them raw.
If you want, you can sprout them to a degree.
If you want sprouted nut butters, sprout your almonds for a day.
Soak them. Sprout them.
So good.
All right, you guys. I don't want too much heat here.
Okay. So I'm going to give, I'm going to actually change this nozzle over.
Now I'm using the, I'm just not taking the one minute or two minutes to clean it, you guys.
That's all. So I got a spare. So I'm going to do the roasted walnut butter right from here.
it's the same, the same setup I had over there, but I just didn't want to clean it. Okay.
And I'm going to do the same with the mango. All right. This is just about ready. We're good.
This was on a really hot pan. These guys got toasty up.
I don't like to burn them and I don't want to actually overheat, like really overheat. If
you're going to roast, like when you buy a roasted nut butter, they were overheated.
So then they go rancid quicker. Okay. So what I like to do is just give them a light toasting
and then boom, do it this way. All right.
great.
So let's go and do this.
I'm going to take them right out of the pan, if you don't mind.
And I'm going to use this bowl right here.
All right.
Oh, yeah, you guys got hot.
You guys got hot.
I agree.
If you guys are getting kicked off, if you're trying to get back on and you hear that one second where I go, are you getting kicked?
And you can see I'm gone.
If I'm getting kicked off, go to medicalmedium.com.
Watch me stream live there.
Go to Rumble.
Watch me stream live there.
Telegram.
So this is walnut toasted walnut butter.
You're witnessing this right now.
Check this out, you guys.
Remember, you're not going to get this
All that rancid oil, bulk oil
They mix in with the nut butters
Most companies mix in with the nut butters
See that?
That's not going to be there
Oh, these are warm
So, this is walnut butter
Handmade
with a rolling pin.
Hand made with a rolling pin.
Let's get some more in here.
Nice.
That is actually really good.
Over there, Tiny Paws says,
I've ruined two neutral bullets
while attempting to make my nut butters
this machine is a beast
oh yeah
if you do like
Nutribullet, Vitamix, whatever
and you try to make nut butters
oh I've seen it destroy them
I personally have destroyed
those machines
and that's why
I actually started working with
Omega on this machine
because
you can't beat it
I'm sorry but you can't beat it
it's not possible out there
I know they try but they just don't and they can't really good all right I could
put more in there I can make a higher pile oh good all right let's start it
you guys I mean is this incredible
All my spoons. Here we are.
So I'm putting fresh walnut butter. See, where's all the oil?
It's, I mean, you have your natural amount in here, but there's no add it. See?
you're not killing your liver. You're not burning it down. You're not everything I talked about at
the beginning of this show about your liver, all that information I dropped on you really quickly,
all that information I dropped on you really quickly. Yeah. About your liver and overburdening
it. This is nut butter without doing that. These facts and details and incredible pieces of
legendary information can change lives. Simple as this. It's like you get chipped away,
death by a thousand cuts. Oh, I'm going to have some healthy nut butter. Oh, boom. Oh,
you know, and it's filled with oil. Oh, I'm going to go and do this. Boom. No. It's like
death by a thousand cuts. There goes a incredible walnut butter hand freshly made. I did it with a
rolling pin in front of you. I was like, you guys are making it by, no, I did it with the machine,
the medicine machine. There you go. That's what I'm talking about right there.
Okay. Barbara says, Barbara Cabone says, the machine is so quiet.
It is really quiet. There it is. Take a look, you guys.
And there's no oil dripping out of these, but guess what? It was dripping out of that other one.
And anyone, if you let it sit, even for a little while, all that oil gets in there. It's crazy.
All right, I'm not done. I got to make some ice cream. All this fun food for the holidays.
Now I need my ice cream. Let's go. Okay. Because I don't want to spend a minute cleaning that out.
I'm just putting the attachment right there. Let's get the nut butter out of the way.
Oh, it feels nice and warm. It's just warm and fresh, fresh walnut butter. So good.
And I didn't even put salt in there. You can put salt in there if you wanted to, but it didn't even.
But I'm not. Okay. All right. I'm going to make some mango sorbet really quick.
Oh, still frozen. Okay. Let's go. It's been out here for a while. All right. I need a bowl for
that. Got a nice bowl right there. Okay, throw
I'm going to try to get another goal.
Oh, no.
Please.
Oh.
Alright.
All right.
Yep.
Still nice and frozen.
Now you can put it in more icy frozen. This one's to frost it a little, but not a lot.
Making mango sorbet right out of here. I mean, seriously, guys.
Let's keep this going. Why am I quiet?
This one is a little bit more defrosted, but it's still incredible.
I'm going to have a good time having some here.
I think I'm out of control, man.
It's freaking out of control.
This machine is running away from me.
A little bit more.
Nope.
All right.
I am made a freaking mess.
because it wasn't frozen enough. The sorbet wasn't frozen enough.
Come on, salvage it. Fast. Here we go. Salvage it. Note to self, do not let the frozen mango
sit out on the counter for the last four hours. Really bad idea. Note to self,
Your frozen mango ice cream is going to be still kind of icy.
It's still kind of good.
That's your frozen mango ice cream right there.
Okay.
Note to self.
It's really good though.
Oh yeah.
I got something better.
It's cold.
It's so cold.
What about one of these?
Okay.
Oh, brain freeze.
Crap.
I hate when the brain freeze comes.
Don't you guys hate that?
I don't like when the brain freeze comes.
Oh, so good.
Too good.
All right.
Guys, cleaning up the board really quick.
I find that when I clean the kitchen, I go into a meditative state.
Here you go.
So you guys, don't miss out if you've been waiting for this machine.
Do not miss out, and I'll tell you why.
It's $140 off.
Don't miss out.
I mean, come on, for the holidays?
I don't know what I want to eat next.
I really don't know.
Is it guacamole?
Is it pea hummus?
Yeah?
Hello?
Hello?
Somebody here?
Yeah. What's going on? Is somebody at the door? Okay. Hold on. Hold on. Yep. I'm not decent. So hang on there. I'm not decent. I can't open the door yet. Yeah. Yeah. Yeah.
Well, I'm not decent, so just hang in there.
All right.
All right.
I'm in the door.
Hey, what's up?
Nothing, man.
What do you got going on?
What are you doing, man?
I was just kind of on a binge lately, you know, and I just thought maybe I could get some, like, real food or something, you know?
so I wasn't sure what you had going on so hey man are you doing this again
what's here what is this oh this looks really good
Hey can I have some of this man?
I got the munchies.
Mmm.
Mmm.
It's so good.
I think I ate one.
I think I had some of my hair in here.
Are you okay with that man?
Mmm.
Mmm.
It's not bad.
I was on a three day binge.
Mmm hmm.
Binging for three days man.
I was so, so gone.
I didn't even know my name.
Bryce?
My name Bryce?
I remember.
But I couldn't remember my name for three straight days, man.
Three straight days, man.
This girl.
This girl was hanging out with me, man.
and she said that my name was Rice.
After three days, I called myself Rice
instead of Rice.
This chick, when we were at Burning Man,
I think I'm still at Burning Man.
Is it still going on?
Because I never left.
And this chick named me Rice
and I actually thought my name was Rice.
I think her name was Summer, man.
Summer?
I thought she was the coolest.
Mmm.
And then some other dude that was with her called me Pork Fried Rice.
And that one became my nickname.
And we were on all these edibles.
Mmm.
Mmm.
Okay.
I think I'm going to go.
I just wanted to fuel up on some good stuff.
It's really good.
I can't see.
My hair is in the way.
It's so good.
Okay.
I think I gotta go.
Hey, W?
Where are you?
Bryce!
Bryce!
The door's that way.
I don't know about Bryce.
I don't know about you guys.
but I think I'm going to have some more guacamole in a mustard leaf.
This is a mustard green right out of the garden. And I'm going to have just a little bit of
guacamole on that. And then I think I'm going to do a regular guacamole. I'm going to show you right
here. So I'm going to do this one right here. Okay. So I'm going to put my like burrito,
my mustard green burrito right there. So I'm going to put this guacamole right in it just like that.
I'm also going to pop some onion in here too. Take a look just like that too. Okay.
I think I'm going to put a couple of radishes,
a couple of radishes. That's a lot of guacamole for each one of these roll-ups.
You can put less. It's just, it gets real heavy fast. You could put more. I'm happy if you put
more. Okay. And I'm going to pop some tomato right on top of here as well. Okay. And I'm
going to pop some dulse back on here too. Did I show you the dulse earlier? Okay. And I think
that is going to be my mustard green, my mustard green burrito right there. Mustard greens out
the garden. And then I get everything else packed in here with the guacamole. I'm going to take a
bite into this one, but that's a lot to send down really fast like I was before. So
I mean, come on.
I mean, come on, right? Seaweed hero.
I haven't seen you comment in a while on YouTube.
Where's it going?
Where's all your lyrics, man?
I read them all the time.
So good.
Have a little bit more, you guys.
Okay.
Where's my manners?
Where are my manners?
You guys, $140 off.
Check this out.
Whew.
These lives help us so much.
Thank you, AW.
I try my best.
All right, guys.
I will see you next time.
Watch this from the beginning.
Get that liver information down.
Become a liver expert.
Make sure you get that liver info down.
Become a liver expert, okay?
If you can, become a liver expert.
All right, you guys, I'll see you later. See you till next time. God bless you.
I don't know if I'm, hey, make sure you subscribe to my telegram.
If you like this video, thumbs up. You don't like it, middle finger,
but still subscribe. Okay. And what else? I don't know. My telegram, medical medium newsletter.
Medical Medium Bulletin because you want the Medical Medium Bulletin each week of what you
missed. You can catch it in the newsletter. So sign up to my newsletter, go to medicalmedium.com.
Link is in the description and bio too. And know that I love you guys. I know you guys are working
really hard on your healing and health. And I'll see you next time.
