MM COOKING SHOW - Stuffed Squash, Maple Roasted Brussel Sprouts & Wild Blueberry Cranberry Sauce

https://www.youtube.com/watch?v=789kL2927dw

0:00 roasted butternut kombucha squash that's
0:03 what we're doing
0:04 we're doing
0:06 we're doing roasted brussels sprouts
0:10 maple brussels sprouts
0:12 i'm excited about that all right we're
0:15 doing cranberry sauce
0:17 this is gonna be great you guys we were
0:20 just on amazon live and there was a tech
0:21 issue on amazon
0:23 so we moved the medical medium cooking
0:25 show right here something weird you know
0:28 something different we're doing cooking
0:29 tips on here
0:31 we're going to make this dish all over
0:32 again is what we're going to do so i'm
0:34 excited and we'll make it even better
0:37 good to see you guys awesome lineup
0:39 right chris incredible so you guys work
0:41 let's get into this right now let's chop
0:42 up some stuff so this is really cool
0:44 this is the medical medium cooking show
0:45 but the difference right now i'm going
0:47 to be able to say anything i want to say
0:52 so
0:53 that's the fun part this might be even a
0:55 more fun cooking show man so i'm excited
0:58 you guys
0:59 did you see colorful incredible right
1:02 yeah
1:03 redo andy exactly we're live on tick
1:06 tock right now you guys which i'm pumped
1:07 up about we're live on telegram you guys
1:09 i know on tick tock and telegram you
1:10 can't see the whole
1:12 the whole setup right you can't see all
1:14 of it you can see some of it right
1:17 but if you need to go on youtube or
1:20 rumble
1:21 then you can see more of it right i'm
1:23 going to chop up some celery you guys is
1:24 what i'm gonna do right now
1:26 yeah hey guys how you doing you're all
1:28 coming on here i'm so excited about that
1:30 the recipes are in the books
1:32 you guys know the recipes right come on
1:35 don't you guys know the recipes check
1:36 this out right
1:39 what do we have here look at that that
1:42 is incredible i am so pumped up about
1:44 this
1:45 take a look right now
1:46 you guys see
1:48 incredible
1:49 all right
1:50 what that is is the maple roasted
1:52 brussels sprouts in liver rescue if you
1:54 don't have liver rescue incredible book
1:57 mind-blowing book okay really
1:59 mind-blowing book there's so much in
2:02 there
2:02 it's about fighting disease fighting
2:05 illness fighting all kinds of conditions
2:06 it's incredible and then we're going to
2:08 do this dish check it out i'm looking at
2:10 these whoa these carrot zucchini and
2:12 potato patties that i'm not making today
2:14 but i'm making
2:16 the stuffed butternut squash right there
2:18 how great is that tik tok what do you
2:20 guys think right pretty cool you like
2:23 the close-up on tick-tock there you go
2:25 okay i'll do that more i just saw that i
2:27 saw you just say that on tick-tock i
2:28 will do that more all right
2:30 all right let's do this
2:33 we got some celery sticks i got a pan
2:36 right now okay
2:37 which i'm excited about we're gonna get
2:39 this in the pan we're gonna chop up some
2:41 celery is what we're gonna do
2:43 i'm gonna thinly slice it whoa we got
2:45 the camera on here when have i ever done
2:48 that here
2:49 right this is incredible we grabbed some
2:51 more celery look at this this is so
2:53 great you guys i'm i'm really pumped up
2:55 about this
2:57 this is great we took the amazon cooking
2:59 show right to here for now for today how
3:02 cool
3:04 yeah i'm liking this we'll do this no
3:06 problem right
3:09 sorry about the noise i'll try to be a
3:10 little quieter like this how about this
3:12 there we go
3:14 i'm gonna cut these nice and small i'm
3:16 making the stuffing so you guys on tick
3:18 tock i'm making the stuffing all right
3:20 so this is really
3:21 exciting because we're doing this
3:23 stuffed butternut squash i want to show
3:25 you guys something
3:26 i want to show you guys
3:30 this came out of the oven earlier what
3:32 do you think close up right there in
3:33 rumble what do you guys think on
3:34 telegram how about look at that in
3:36 rumble
3:37 and youtube
3:38 right incredible came out of the oven
3:40 tick tock you like the close-up i'll
3:42 bring this closer
3:44 [Laughter]
3:49 so i'm gonna put a stuffing right on top
3:51 of those just so you guys all know
3:53 that's what i'm making right now okay
3:55 we're doing recipes out of the
3:57 life-saving books or rescue and cleanse
4:00 the heal books that have changed the
4:02 lives of millions of people worldwide
4:06 change the lives of millions of people
4:08 worldwide right
4:09 think about that
4:11 how incredible
4:15 so
4:16 the medical medium books
4:19 are the most selling books
4:21 in medical in the world right now just
4:24 so you know
4:26 right and
4:28 six and a half years running
4:31 and there's a reason for that no pr or
4:34 marketing guys do you know what that
4:35 means
4:36 no pr marketing it means i didn't take a
4:39 million dollars
4:42 like they all do
4:43 and put it into pr marketing
4:46 so that their book can get somewhere
4:50 the books no money behind them
4:53 no money behind the books being
4:55 propelled out there right i'm gonna put
4:57 this in the pan
4:58 the books
4:59 healed people
5:02 they healed people
5:05 people everybody deserves to heal even
5:08 people
5:09 who heal from medical medium and then
5:11 give me a middle finger on the way out
5:14 because they want to sell an alkaline
5:16 ionizer water machine and the medical
5:18 medium community says medical medium
5:20 doesn't like those because the metal
5:22 plates in there rot and bubble up and
5:25 everybody gets poisoned and then because
5:27 they can't sell their alkaline
5:30 ionizer water machine to anybody they
5:32 get mad and they say well even though i
5:34 healed 100
5:36 for medical medium information i'm gonna
5:38 tell everybody
5:40 forget it
5:42 i'm out of here
5:44 you know what's funny about medical
5:45 medium information you guys we're doing
5:47 cooking tips and stuff what's funny
5:48 about medical medium information is
5:52 it's
5:53 saved a lot of lives
5:55 and i don't care who's live it's safe as
5:58 long as it saved their life
6:01 doesn't matter
6:03 as long as their life is saved
6:07 i don't care
6:08 what they want to do or
6:10 sell or
6:12 believe in it's totally up to everybody
6:14 to believe in anything they want do what
6:17 they want everything
6:20 i just want you better so you can do
6:21 what you want in life whatever that's
6:23 going to be so i'm doing a pan right
6:24 here it's really exciting here with this
6:26 cooking tips as we're going to be doing
6:27 so i got the carrot so i don't know if i
6:29 showed you guys this i'm going to show
6:30 you one more time
6:32 from here on up from here on up
6:35 okay
6:37 right there
6:39 there's an alkaloid on that carrot
6:41 nobody knows this they don't know that
6:43 there's an alkaloid here inside that
6:46 carrot and that alkaloid
6:48 okay that alkaloid makes it hard to
6:50 digest
6:52 it's got enzyme inhibitors in that
6:54 alcohol alkaloid right there so i chop
6:57 the top of the carrot off because that's
6:58 an enzyme enzyme inhibitors are in that
7:00 part of the carrot give somebody a
7:02 bellyache there's people that can't eat
7:04 carrots and they don't know why well the
7:06 reason why they can't eat carrots
7:09 is because
7:11 that affected them a lot more than
7:13 somebody else but i love carrots so what
7:15 i like to do anyways i cut that top off
7:19 i mean i eat them with the tops
7:22 but i know there's people that are
7:23 sensitive
7:24 i'm not i don't have a sensitive
7:25 digestion
7:27 i mean i could you know it's not going
7:29 to affect me but it will
7:31 it will affect somebody else for sure
7:34 who's struggling with digestive problems
7:35 so what i say with carrots that's what
7:37 you want to do
7:39 so what i'm doing is cutting this and i
7:41 like that tip because that's a really
7:43 important tip
7:45 that's what that is
7:46 you cut the top off you don't have to
7:48 cut that far i probably cut a little too
7:50 far right there on that top right you
7:52 guys just came on here we're doing
7:54 cooking tips we're making stuffed squash
7:56 bakes big squash we're making roasted
7:59 maple brussels sprouts and some
8:01 cranberry sauce
8:03 this cooking show was set up for the
8:05 amazon live but amazon had a tech
8:07 problem
8:11 all right so we're cutting up these
8:12 carrot pieces getting it in the pan
8:16 that's what we're doing
8:19 and then we're gonna do some more
8:21 carrots i'm gonna make a nice size
8:22 stuffing
8:23 you always cut the top off leslie really
8:26 you guys
8:28 any of the other guys do that that's
8:29 that's amazing you cut the top off
8:32 yeah that's good that's good that you do
8:35 that's important
8:36 i'm going to show you some tips about
8:38 the squashes which is going to be really
8:39 fun i didn't even finish doing that
8:43 earlier so i'm excited to do that and
8:45 get into it so i'm cutting these a
8:47 little thinner you don't want these
8:48 carrots thick
8:49 you don't want them so thick
8:53 cut the top off again there we go i'm
8:56 excited you guys on telegram if you want
8:57 to see the show a little bit with
8:59 different you could always look look on
9:01 rumble too rumble i got the whole screen
9:04 on rumble there
9:05 same on tick tock but you guys are
9:07 comfortable to stay there stay there
9:08 perfectly fine i love it i'm glad you're
9:11 here
9:11 i didn't peel the carrots
9:13 i didn't feel like i had to on this you
9:15 know like then what i wanted to do i
9:17 didn't peel the carrots but you know
9:19 what i did is i washed them so i want to
9:21 talk about like why it's important to
9:22 wash some techniques about washing
9:26 a little bit about that what happens is
9:27 that
9:29 produce
9:31 could be
9:32 in a box and those boxes on a pallet in
9:37 the truck could be under other boxes it
9:40 happens all the time they could be under
9:42 chicken
9:44 fresh
9:45 chicken boxes
9:47 and chicken juices can be dripping on
9:49 produce this is why washing produce is
9:51 so important
9:53 it's different when you're picking it
9:55 yourself maybe in the farm or something
9:57 if you do you know like pick your own or
10:00 you got your garden or anything like
10:02 that that's different right but you got
10:03 to be careful with
10:06 with
10:07 you know you can have some in la e coli
10:09 the whole bit
10:10 right
10:12 and the thing is with chicken
10:14 is like
10:15 chicken can kill you
10:18 it can kill you
10:21 eggs can kill you
10:23 right eggs can kill you mayonnaise do
10:26 you ever think about that mayonnaise
10:28 don't leave the mayonnaise out in the
10:30 sun
10:31 why because you'll die
10:34 uh
10:34 at the cookout make sure the mayonnaise
10:36 is cold oh my god make sure the
10:37 mayonnaise is cold if the mayonnaise
10:39 doesn't stay cold everybody's gonna be
10:42 on the toilet and barfing and holding
10:44 the toilet for dear life and throwing up
10:46 and diarrhea
10:47 just don't let the mayonnaise get cold
10:49 because why because egg
10:52 egg
10:53 right didn't i i taught you guys about
10:55 the whole thing about eggs right eggs
10:57 are the food that raised all the
10:59 pathogens
11:01 in in the classified medical research
11:03 and science labs right it's all the
11:04 whole thing i told you guys about that
11:10 so the whole point is
11:14 is that eggs feed bacteria really fast
11:19 so when you bring your mayonnaise in the
11:21 sun
11:23 you bring your mayonnaise outside
11:25 and a fly lands on your mayonnaise
11:28 it's possible the fly can bring some
11:30 bacteria from somebody's garbage can
11:32 down the road right
11:35 when you're at a cookout or you're out
11:36 in the backyard and you've got that mayo
11:38 that fly can bring some bacteria from
11:40 somebody's garbage can down the street
11:43 and that bacteria
11:45 you know what if somebody threw out some
11:47 bad meat at their house and they threw
11:49 it in the can it was in the garbage bag
11:50 and it was kind of sitting there open
11:52 and the flies got into the garbage bag
11:53 and they just started you know landing
11:55 on that meat and then what happened was
11:58 that meat had all this e coli and stuff
12:00 and everything else or some raw chicken
12:02 bags were thrown in there and the fly
12:04 then landed in
12:06 somebody's cookout and then landed in
12:07 the mayo dish the bacteria that the fly
12:10 brought can proliferate in hours
12:13 in hours
12:14 and that's why
12:16 what happens is you you know
12:19 it's crazy and the same thing with with
12:21 chicken like if you eat chicken juices
12:24 they can kill you undercooked chicken
12:27 right can kill you right
12:29 all that information
12:31 citric acid i saw something about citric
12:33 acid over there yeah citric acid not
12:34 good not good
12:36 when it's in processed food and
12:39 everything else and all these other
12:40 things are you guys i just put some
12:41 carrots in the pan so i got that on on
12:43 here too so i'm gonna keep on going i'm
12:45 gonna cut some mushrooms how about that
12:49 let's do that
12:51 so i'm going to cut up some mushrooms
12:53 right here if you guys are okay with
12:54 that
12:57 i think the bottom line is you got to
12:59 wash your produce
13:01 you got to wash them
13:03 these are mushrooms right here you have
13:05 to wash mushrooms with hot water
13:07 remember that
13:09 with hot water because you might you
13:11 might eat a mushroom piece
13:13 on its own
13:15 that hasn't been in the pan so you got
13:17 to make sure you wash because there's
13:19 any bacteria on top of those mushrooms
13:21 the manure that they grow mushrooms in
13:24 manure
13:25 has all this bacteria
13:29 so you have to make sure that you
13:32 wash them with hot water to really
13:34 bind on to that bacteria and pull that
13:36 bacteria off and like i said there's all
13:38 this fresh produce it's all moved
13:40 someone left a comment reminding me
13:42 about that and i remember i've seen that
13:44 through through the years
13:46 and i'm glad that person left the
13:47 comment because reminding me i was like
13:48 yeah i know totally what happens is you
13:50 got like in the grocery store trucks and
13:52 the
13:53 trucks you've got fresh produce and you
13:55 got fresh fish and you got fresh chicken
13:59 and cross contamination happens all the
14:01 time let's get some more mushrooms in
14:03 here
14:09 this dish is for anybody who's animal
14:11 protein or anybody who's plant-based and
14:13 vegan okay so
14:14 keep that in mind i mean you can have if
14:17 you really want your animal protein you
14:18 can still have it you can still have
14:20 anything you want this is but this is an
14:22 incredible dish you can just do on its
14:24 own totally it's meant to be on its own
14:26 it's a medical medium recipe it's got no
14:28 oil in it it's it's so good for you too
14:33 i'm gonna get some more mushrooms in
14:34 here i'm making a big stuffing because
14:36 the stuffing is gonna fill up a lot of
14:37 squashes over there i'm gonna pile it
14:39 high so this is gonna be really good
14:42 maybe a couple more mushrooms
14:44 yeah
14:45 lorraine says good to have extra
14:47 awareness i saw that
14:50 so
14:52 i'm already glad i have some of the
14:54 books marilyn says need to cleanse heel
14:57 book you need to cleanse the heel book
15:00 cleansing heel book is a great book it's
15:02 incredible book that's helped so many
15:04 people around the world and i was saying
15:06 earlier that the books
15:10 are one of those global phenomenons in
15:12 health especially cleanse the heal too
15:14 that's that's one that's just
15:16 helping so many people out there
15:19 all right
15:20 so we got some mushrooms in here this is
15:22 great let's grind up some cauliflower if
15:24 you guys can see this
15:25 guys on tiktok i got a food processor
15:28 over here
15:30 okay
15:30 and i'm about to put cauliflower in
15:33 so there's my cauliflower right there
15:35 right dino good to see you amazing
15:37 camera angles on cutting you like that
15:42 incredible
15:44 so what i'm doing is i'm cutting inside
15:46 this
15:47 a little bit
15:49 i cut inside down in here i don't like
15:51 doing this let me show you what happens
15:53 when you cut the cauliflower like that
15:55 right
15:57 when you cut it like that
15:59 it just it flakes everywhere you see all
16:02 the little pieces
16:03 so i don't like to do that
16:06 what i like to do is i cut it down in
16:08 here
16:09 and then i section off so they all stay
16:11 nice and and whole look at that right
16:14 you guys see that on tick tock
16:16 there you go you guys do that too is
16:18 this something that you guys do as well
16:20 right where you do it that way
16:23 i just section it all off like that
16:26 how about that
16:27 and then i break the small pieces i put
16:29 the small pieces into the food processor
16:32 which i'm gonna do
16:34 okay so i'm gonna do that over here now
16:37 on rumble you can see this in tik tok
16:38 you guys can't really see me over here
16:40 on on telegram but i'm gonna bring it
16:42 over all right let me do that for a
16:43 second
16:46 let me bring this over little food
16:48 processor i got here
16:50 and i'm going to put these pieces right
16:51 here
16:56 now you'll do that heidi says now i will
16:59 great tip lemon balm love says live my
17:01 love danielle great tip i make such a
17:03 mess when i cut the cauliflower
17:07 it does it makes a terrible mess doesn't
17:09 it
17:12 all right this is working
17:15 this is going
17:16 great there we go
17:21 so i'm pulsing you don't want to make a
17:24 smoothie you don't want to make a
17:25 cauliflower smoothie keep that in mind
17:27 okay you don't want to make a
17:29 cauliflower smoothie right so you want
17:31 to dump this in here
17:33 there you go
17:40 all right we're going to knock some more
17:41 pieces in there we don't want to make a
17:42 cauliflower smoothie that's the last
17:44 thing we want keep that in mind
17:48 yeah
17:50 sarah says but if you are going to mince
17:52 it what is the problem cutting the other
17:54 way
17:55 well what happens is is that
17:59 most people are not going to make it
18:01 their cauliflower rice they're just
18:02 going to cut their cauliflower on the
18:04 board and throw it nicely in a salad
18:07 so that's a tip for every reason and
18:09 when you cut it the other way and you
18:12 want to put it in a salad it just starts
18:13 to break apart and crumble and then it's
18:16 not doesn't have that pretty look or
18:17 maybe maybe you want to make a crude
18:18 it's hay and you want them perfect for
18:20 your crude hay for dipping right and
18:23 then what you did was you ended up
18:25 cutting it like this and it just started
18:26 to fall apart when it was cutting these
18:28 little pieces were popping off and then
18:30 it just it ends up kind of falling apart
18:32 like it was when i was first cutting all
18:34 those big pieces so there's a lot of
18:36 reasons i was just covering that tip for
18:38 a second because it covers everything
18:40 it's a great way to really keep it
18:42 intact and you know what you get all
18:44 these little pieces on the board if you
18:46 cut it that way you got a board full of
18:47 this stuff
18:48 look you can get cauliflower rice in the
18:50 store so i want to show you guys
18:54 right that's cauliflower rice you can
18:55 get in the store you guys on
18:57 telegram you guys on tiktok
19:00 right there's the cauliflower rice
19:04 you can get that right in the store just
19:05 like that frozen frozen section or fresh
19:08 section
19:09 it could be in the fresh or frozen
19:11 you don't have to
19:12 you don't have to make your own rice
19:15 you don't have to do it this way
19:17 i'm pulsing it right here see
19:20 now remember i'm not making a smoothie
19:23 you don't want this you don't want
19:25 you don't want that
19:27 because what's going to happen you're
19:28 going to go too far and you're going to
19:30 go too long and then you're going to
19:31 have
19:32 cauliflower mush
19:33 kind of like cauliflower mush right is
19:35 what you're going to end up with and you
19:38 don't want to have that
19:40 look at that isn't that great
19:43 all right
19:45 so i think what i'm going to do is cut
19:47 an onion we're going to get an onion in
19:49 here too
19:50 so that's the plan
19:54 i'm going to move this over
19:59 you can you can save that too you can
20:01 use that you can turn that into rice too
20:03 that core cauliflower core you can
20:05 totally turn into rice that's perfectly
20:07 fine
20:08 nothing wrong with that i'm gonna go
20:09 with an onion i'm gonna go with a white
20:11 onion right here
20:13 remember how i taught you guys that
20:16 that's the sweet part the top of the
20:18 onion
20:19 that's the roots you see the roots right
20:20 there i don't know if you see those
20:21 roots okay
20:23 so
20:26 a lot of cauliflower hanging around here
20:27 i don't know if you see those roots
20:30 that's the bitter part of the onion if
20:32 you're making a salad someone's going to
20:34 get the bitter part of the onion and
20:36 when somebody gets a bitter part of the
20:37 onion
20:38 then your salad was
20:40 you know could it could throw somebody
20:42 off
20:42 and they'll be like yeah it was all
20:44 right that's the right salad
20:46 so that's the bitter part of the onion
20:48 right there so what i do is i usually
20:51 save that for other things like a soup
20:53 or something right so sometimes i just
20:56 leave that part out so i'm gonna peel
20:58 this back
20:59 a little bit
21:01 okay there you go
21:04 all right
21:06 i'm gonna peel that part back right
21:10 and then
21:10 i'm gonna cut this
21:14 so that's the sweet part top of the
21:16 onion where the greens were that's the
21:17 sweet part right there okay
21:23 i'm cutting tiny pieces i don't want big
21:25 hunks but there's a couple of bigger
21:27 hunks but they're not so big
21:30 that's the bottom right there that's the
21:32 part that's a little bit bitter and you
21:34 can cut that bitter part off like that
21:38 there you go
21:41 believe it or not when someone gets that
21:44 it's not a pleasing thing they don't
21:46 know sure you're smothering it with
21:48 ranch dressing you may not notice
21:50 but there's a lot of people that pick
21:52 subtle flavors up everywhere and or you
21:54 know flavors that are a little bit more
21:56 bitter or intense and they get thrown
21:57 off by by everything
22:09 just moving stuff over here giving
22:11 myself a little bit of room
22:13 we're going to chop up these onions
22:19 if you guys just came on
22:21 we're making stuffed butternut squash
22:22 i'm making the stuffing we're also going
22:25 to make some brussels sprouts some
22:26 roasted brussels sprouts which are
22:27 really good maple roasted right
22:30 corny mma says your hands are incredible
22:34 i'm honored
22:35 hopefully i don't cut my hand
22:40 so i'm chopping up the onions there's
22:41 different ways of chopping these onions
22:43 you know
22:44 i'm trying not to blow your ears out too
22:46 with any noise but there's different
22:48 ways of chopping them you can do you
22:50 guys have your techniques i'm sure right
22:56 so i'm making small pieces now with
22:57 onions remember once they cook down
23:00 they kind of get a little bit
23:01 translucent
23:03 they start to
23:05 break down better
23:06 there we go
23:10 let's get these in here
23:12 that's a whole nice big yellow onion
23:17 see if it gets my eyes
23:24 there we go
23:27 so
23:29 you guys let's take a look at the
23:30 recipes why this is cooking for a second
23:37 recipes are in the books i'm going to
23:38 make the maple roasted brussels sprouts
23:40 you guys in tik tok i hope you stick
23:41 around for that
23:43 you guys in rumble
23:44 i'm going to make those okay that's in
23:46 river rescue right there
23:48 hopefully you got a copy of liver rescue
23:50 someday
23:52 and then cleanse the heel
23:57 cleanse the heel
23:58 let's see what we have here
24:01 covers are slipping on me there
24:05 that's the stuff butternut squash right
24:07 there i'm making which is really great
24:08 and that's in cleanse the heel
24:10 so that's there
24:12 kendall says buy his books
24:14 or get them free at the library recipes
24:16 are in the books and there's lots of
24:18 recipes
24:23 dr von md good to see you
24:27 so this is the medical medium cooking
24:28 show we just moved it out of amazon
24:30 amazon had a tech problem now we're here
24:32 and what we're doing is we're going to
24:34 go over some tips on some squash i'm
24:36 going to let this cook down a little bit
24:37 is what i'm going to do
24:39 i'm going to get the lid
24:42 like that
24:43 keep that lid on let that cook up i'm
24:45 going to clean off the board a touch
24:48 because what happens is when you cut
24:50 this squash you want to make sure you
24:53 don't have anything on the board that's
24:55 really important to know you don't want
24:57 the squash slipping on you when you're
24:59 trying to run that knife through it
25:02 always be cautious
25:05 when you're dealing with these squashes
25:06 make sure the board is dry so i got this
25:08 towel right here
25:10 so make sure the board is dry
25:12 right
25:14 like that
25:15 make sure the board is definitely got
25:17 it's not wet because you don't want the
25:19 squash to slip when you're cutting it
25:22 keep that in mind right this is holiday
25:24 recipe right here i mean the maple
25:25 roasted brussels sprouts it's insane
25:28 it's so good i can't wait to eat it i'm
25:30 actually really really hungry right now
25:34 because we're delayed okay so here's a
25:35 couple of tips right here
25:37 on the squash this is a kombucha squash
25:40 right not kombucha tea
25:42 about your squash not kombucha tea right
25:46 so keep that in mind all right
25:48 and
25:49 what i'm doing is i'm taking my knife
25:52 right this knife right here
25:54 and i'm cutting this out
25:56 carefully
25:58 kind of putting my thumb on here
26:00 so i'm holding the knife in a special
26:02 way i'm not putting my knife under the
26:04 blade right here i'm not putting my my
26:06 hand under the blade
26:08 i'm holding the knife but i'm putting my
26:11 thumb thumb up closer to the knife like
26:13 that right
26:14 and this is how i do it okay and this is
26:17 where you don't get cut
26:19 and i'm taking out this really hard part
26:22 right there
26:24 taking that off
26:26 because i've seen it over and over again
26:27 over the years somebody's grandmom
26:30 somebody's granddad somebody's uncle
26:31 somebody's aunt sweeney's nephew
26:34 somebody ends up biting on that at the
26:36 table somewhere and then someone's
26:39 getting to the dentist with an emergency
26:41 dental problem
26:43 so i like taking that really hard part
26:45 off
26:47 so that's important there and then i
26:48 take this one off right here
26:50 this is the other part the bottom of the
26:52 squash not the stem but the bottom there
26:54 we go
26:56 take that off
26:58 like that
27:00 i do that because i've seen them the
27:03 squash is baked boom they're baked and
27:06 then someone gets that last piece
27:09 last piece all right so i'm gonna i'm
27:11 gonna put my knife through it okay so
27:13 now i'm gonna put my knife through this
27:14 squash
27:21 you gotta be really careful when you do
27:23 these really careful
27:25 right kind of go around like that
27:28 very cautious so now you got the inside
27:30 i mean is that gorgeous you want to see
27:32 that on tick tock you guys a little
27:33 close up
27:35 right
27:36 [Music]
27:38 that's the inside the squash
27:40 now here's a cool tip
27:43 okay on telegram did you guys see
27:46 right
27:49 you know some people leave the seeds in
27:52 scoop them out later after they they
27:54 baked it
27:55 i take the seeds out because for for one
27:57 i'm gonna stuff this one so i want the
27:59 seeds out most everybody takes the seeds
28:02 out
28:03 which is gorgeous and by the way you can
28:06 like
28:08 you can throw these in a pan
28:11 and actually have them pop like popcorn
28:14 you throw them in a pan and they they
28:15 start to toast up and then you can
28:18 actually eat the insides which is really
28:20 incredible the insides of these big
28:22 squash seeds
28:24 now here's the important thing right
28:26 here which is a medical medium unique
28:28 tip
28:29 so
28:30 i have to say that because someone would
28:32 say oh he's not giving any unique tips
28:35 false advertising
28:38 no
28:39 lots of unique tips for sure now what
28:42 people don't realize is that fur that's
28:44 left behind
28:45 here that fur okay not that seed get
28:48 that seed out
28:50 but that fur is bitter
28:53 and everybody leaves it in
28:54 and their squash experience isn't as
28:56 great as it should be it's not as great
28:58 as it should be so it should be a better
29:01 squash experience
29:03 but that fur is left behind you want to
29:05 scrape that out because it doesn't taste
29:08 good it doesn't taste like that sweet
29:10 squash is supposed to taste it's got an
29:12 entirely different flavor
29:14 so you want to scrape that out and i
29:17 people don't know that this is bitter
29:19 and doesn't have a good flavor they
29:20 don't know that that's going to make
29:22 their squash dish not that great
29:26 they don't know this
29:28 so what i'm doing is getting that out
29:30 there it is
29:31 that's the pulp with the fur on it
29:35 on telegram tick-tock yes that's it
29:39 that won't make that dish
29:42 taste good
29:43 it will be okay everybody will have
29:45 squash their stuff squash they'd be like
29:48 okay that was good but not boom mind
29:50 blown not like wow
29:53 marjus says new information for me cool
29:56 light culture says oh wow i never knew
29:57 that
29:59 well that's why we're here that's what
30:00 we're doing you guys just so you know
30:02 that's the whole point of the medical
30:03 medium cooking show i was trying to do
30:04 on amazon
30:06 i did not know that keaton says
30:09 there's lots of tips to come
30:12 and
30:13 this is going to be really cool
30:15 all right
30:18 so i got to give you another tip which
30:20 is really good to know
30:23 so let's find the squash
30:28 i got one right here butternut squash
30:30 right
30:33 we're live the squash left the counter
30:35 and hit the floor
30:38 and that's why we do everything live all
30:39 the time because
30:41 it's just kind of just it's just
30:43 whatever whatever happens you just it's
30:46 okay hey
30:50 that squash went flying
30:52 that's all i can tell you
30:54 all right you want to take the top off
30:56 the squash when you're doing the
30:57 butternut squash okay
30:59 [Music]
31:01 so i'm taking that off
31:04 you want that stem off
31:07 yeah that squash was too shy uh-huh
31:10 courtney's laughing frugivore there
31:13 right now you want to take this part off
31:15 too you want to cut
31:17 the butternut the back part off maybe
31:19 we'll get a
31:21 close-up in a minute but i want to cut
31:22 that off
31:24 just you don't want to cut a lot of it
31:26 like you don't want to cut all that
31:28 part off you just want to cut a thin
31:32 slice at the back of your butternut
31:34 squash
31:36 right joshua says mmm saved my life a
31:38 monitor here josh
31:41 so there it goes
31:43 that's really uncomfortable to eat right
31:45 there
31:46 really uncomfortable to eat even when
31:48 it's baked
31:49 it's not a great thing to eat right
31:51 there
31:53 and it's bitter as hell it's bitter as
31:56 hell
31:57 it just is
31:59 so
32:01 so here we go
32:05 let's get into the squash a little bit
32:08 that's what we're going to do
32:10 now you'll see a divot missing in the
32:12 squash why is there a divot missing
32:15 hold on you guys i just want to do
32:17 something
32:21 i want to i want to move this around a
32:22 little bit
32:25 maybe get a close-up on this pan too
32:28 can you guys see that up there a little
32:30 bit of a close-up
32:34 all right
32:35 this is cauliflower pulsed in the food
32:38 processor you can get the bagged
32:40 cauliflower rice
32:42 you can get the bag cauliflower rice
32:44 right there there it is
32:46 any brand you want right
32:51 yeah
32:52 i'm going to throw a few more mushrooms
32:54 in here in a minute i think we're
32:55 lacking a few mushrooms why not
32:58 let me do that first before i
33:00 move on
33:02 all right
33:04 so here we go i'm going to throw a few
33:06 more mushrooms in here really quick
33:16 there you go
33:27 gonna get a few more mushrooms in here
33:30 there we go
33:35 all right
33:37 this is cooking up nice
33:39 on the little burner so let's take a
33:41 look at this
33:43 so we have is the butternut squash
33:45 i cut off the ends there's a divot in
33:47 here
33:49 why
33:50 because there was a pretty big hole
33:53 poked into this i see it all the time in
33:56 the market
33:57 and what people don't realize
33:59 is those holes
34:01 right here's one here
34:03 those gashes
34:05 were equipment gashes
34:08 that was equipment gashes
34:11 equipment
34:12 that you don't know what's on it you
34:15 don't know what's on that farm equipment
34:17 you don't know what's on that grocery
34:19 store equipment you don't know what's on
34:21 the
34:21 the you know you don't know what's on
34:23 that
34:24 right
34:26 so what you want to do is carve out any
34:29 suspicious hole or
34:32 mark that's big enough you carve it out
34:36 now the squash that hit the floor
34:39 which i'm just gonna grab for a second
34:42 this is a squash that ran away the
34:43 squash did not want to be cut open it's
34:46 a shy squash okay
34:48 now
34:50 let's see if there's any marks on this
34:51 one because i thought there was one
34:53 there's a little one on this one here's
34:54 one right here
34:56 it's right there
34:57 wait here we go right there see that
34:59 mark
35:02 i'm gonna cut that out
35:07 i cut that off
35:10 so i'm gonna put that over here
35:13 that was on the floor so i'm not gonna
35:14 put on the cutting board even though the
35:15 floor is clean so over here
35:18 so anyway
35:21 the bottom line is what i'm trying to
35:22 say is we don't know what's on that
35:24 equipment we don't know what's on that
35:26 whatever went into i've seen some gashes
35:29 in some of the big
35:30 big squashes and other things like that
35:33 and those gashes
35:34 there's grease on that equipment
35:37 so a little bit of grease goes into like
35:41 because i've seen all the farm equipment
35:42 i've walked on a lot of farms i've
35:44 visited a lot of farms visit some
35:46 friends farms i've spent all around and
35:49 all that farm equipment there's grease
35:52 on every tractor grease on everything
35:55 and what happens is people don't realize
35:57 this so when you see when you see
35:59 injuries to things you want to cut them
36:01 out because you can have some grease and
36:03 that's another original medical medium
36:06 tip
36:07 which is really important let's cut this
36:09 open actually let's do that so
36:12 let me make sure the board's not wet
36:16 okay
36:17 so you don't want the board wet when
36:18 you're cutting your squashes you can
36:20 even put a towel down so you can
36:22 actually put a towel down while you're
36:24 cutting it too
36:26 but
36:27 this is a pretty dry board
36:31 chris says i work on a small scale
36:33 organic farm it's hard haha yeah i know
36:35 i can't
36:37 i could imagine i know i understand
36:39 right so here's the butter butternut
36:41 squash right so i'm gonna cut this one
36:46 now what i what i don't like about
36:48 squashes is cutting them i don't like it
36:51 right
36:52 because you to be really careful you got
36:54 to be really careful when you're cutting
36:56 this can't can't be reckless you got to
36:59 be cautious so here we go
37:02 same rule applies with every single
37:04 squash
37:05 every single squash you scoop out
37:08 not just the seeds
37:10 not just the seeds of the squash
37:14 right
37:15 but you scoop out more than the seeds
37:18 you scoop out the fur
37:20 that fur you don't want to be baking and
37:23 eating
37:24 it's not going to hurt you it's just not
37:26 going to make a pleasant flavor you're
37:29 going to go into this part of the squash
37:31 which is the sweetest part of squash and
37:32 then there's this bitter side to it
37:34 right there
37:35 and you're gonna be like what i thought
37:37 i had the swedish squash the sweetest
37:38 one and it's not so sweet so i'm gonna
37:41 scoop this one out too right
37:45 so you wanna get
37:47 that out
37:49 now i stuffed this butternut squash that
37:52 i that i've already cooked that we're
37:54 gonna fill and prepare and all that
37:57 okay here we go
37:59 right so what i did was
38:01 then you get this fur too out of here
38:05 so if your squash has it up here you
38:07 want it up there too you'll know because
38:09 if you cook this and you just eat this
38:12 part by itself you'll be like that just
38:14 didn't taste great
38:18 but when you get it out
38:21 when you get it out
38:23 wow
38:24 tastes amazing now what i did with this
38:26 squash because i'm i'm stuffing these
38:29 squashes
38:30 and baking them i cut a divot in here
38:33 like this
38:35 i wanted to make sure i had some
38:36 stuffing room
38:38 so i cut a divot right in the center a
38:40 little bit just a little piece is what i
38:42 did
38:43 like that
38:45 and so when i filled it
38:47 i got room
38:48 and that's what's happening with this
38:50 one right here which is a cooked one
38:51 right here which i'm excited about
38:54 lake culture says
38:56 now it makes sense why my pumpkin dishes
38:58 taste different each time gotta remove
39:00 the fur you got same thing same thing
39:02 with the pumpkin identical thing with
39:04 the pumpkin it's identical
39:09 same problem so i'm gonna move this over
39:11 a little bit
39:12 i want to show you tip we're doing
39:14 brussels sprouts i'm going to show you
39:15 that as well a couple cool tips about
39:17 brussels sprouts
39:19 right so i'm going to get this cleaned
39:21 up just give me a second you guys
39:29 so the one thing about the holidays is
39:31 that
39:33 you gotta keep a light heart when you're
39:35 making food for family and friends
39:38 and you gotta have fun doing it and it
39:40 doesn't have to be perfect
39:42 never have it never has to be perfect
39:45 but there's these cool things you can do
39:47 to make it taste better right so which
39:49 is really great
39:53 all right
39:54 so i cleared off that but let me just
39:56 see if the stuffing is nice and done
40:01 all right this is done now now i'm going
40:02 to add
40:04 some maple syrup to this
40:07 right
40:08 add a little bit of maple syrup
40:11 because i want this to taste incredible
40:14 and i'm going to add some lemon juice to
40:16 this too
40:25 add some lemon as well
40:30 there we go
40:31 a little bit more lemon
40:34 make it really pop
40:36 right
40:39 mix it up because i got that maple syrup
40:41 in there now i'm mixing it up with lemon
40:48 it's just really delicious
40:51 i'm going to put some dried thyme in
40:52 here
40:56 right pinch of dried thyme
40:59 how about that
41:08 and now i'm going to stuff
41:12 these turkeys
41:15 you know as i'm talking about earlier
41:17 these are these aren't turkeys i was
41:19 talking about this earlier you guys
41:22 that
41:23 i never liked that whole turkey gizzard
41:25 thing
41:26 turkey heart turkey gizzard because
41:27 that's what's in there i forget to put a
41:29 little garlic in there so let me get a
41:30 garlic clove going
41:33 right
41:37 i never liked that whole stuff the
41:39 turkey gizzard
41:41 like with the gizzards and the heart
41:44 because it's like you got a little heart
41:45 little turkey heart in your hand right
41:47 you know in the bag that comes in you
41:49 pull the bag out of the turkey
41:51 if you like turkey that's great i mean
41:52 it's you can still do turkey in medical
41:54 medium
41:54 but when you pull that bag out
41:57 trisha murray says me neither you pull
41:59 that bag out and it's got all that stuff
42:00 in there right it's got the liver that's
42:03 the gizzard thing it's got the liver
42:06 right
42:07 and it's got a heart
42:09 so you look at the heart you're like
42:10 well what do i do with this heart will
42:12 you chop it up because you put it in
42:13 there for flavor
42:16 i just never really like that i'm just
42:18 mincing some garlic real quick you guys
42:20 quick mince with with the knife
42:23 there we go
42:27 if you just got here re-watch i'm gonna
42:29 post it after post it on rumble post it
42:31 on youtube
42:35 post it on telegram
42:39 there we go we got some garlic in there
42:41 that'll go good when it's
42:43 when it's baking in the oven
42:49 all right let's stuff
42:51 these squashes
42:55 let's do
42:56 that you can put a little bit of salt in
42:59 here
43:01 you're welcome to do that
43:03 right so you can do that if you want a
43:05 little bit of salt in there you can put
43:06 a little bit of salt in here
43:11 i usually keep the salt out
43:13 you know that's what i do i keep the
43:15 salt out
43:17 all right so here we go
43:19 let's take a look
43:23 so
43:24 if you can see and you can get a
43:26 close-up on this if you want to there
43:28 you go
43:28 look at that it's like a pie it's like a
43:31 pie crust
43:33 right telegram take a look tic tac it's
43:35 a pie crust that's what it's like
43:39 so i'm gonna fill it
43:41 look at that
43:45 how incredible is that right
43:49 so i'm filling this
43:51 pie crust basically
43:53 okay so there's one right there let's
43:55 get another
44:00 and
44:02 i got another one right here
44:08 you don't have to make your own
44:10 cauliflower rice you can
44:15 buy the rice minced in the store
44:24 there you go look at that
44:28 that that's so good that's insanely good
44:32 i love that
44:36 i'm going to get these back
44:38 on the pan
44:45 now i'm going to bring these over here
44:49 this is the butternut right here okay
44:55 why are you cooking too long not sure if
44:57 this tastes good
44:59 if it's over or well done
45:01 well the thing is you don't want the
45:03 carrots
45:04 hard
45:06 right
45:07 i don't have the heat on too high but
45:09 you don't want the carrots hard
45:13 you want to make sure those are cooked
45:18 because the squash are already cooked
45:21 they're already done so when i'm
45:23 throwing this in at 400 heat in a minute
45:25 to just basically really you know and
45:28 you want the cauliflower to cook the
45:30 problem is is the cauliflower takes a
45:32 little longer cauliflower rice
45:35 you don't want that hard either
45:37 you want these just cooked right they're
45:40 not super soft but they're not
45:43 hard right that's that's why
45:47 so what i'm doing is popping this on
45:49 like that
45:52 there we go
45:54 all right so we got these all set these
45:57 are going in the oven
46:01 guys give me a second
46:02 i'm gonna pop these in
46:07 so that's what we have and that's what's
46:08 going on right there
46:12 maybe i'll drop this whole thing by
46:14 accident on my way it'll come off
46:17 that's what happens when you're live you
46:18 don't know what could happen
46:21 that is
46:22 an amazing pan right there
46:26 all right so that's in the oven
46:30 i'm gonna clean up the board for a
46:31 minute you guys give me a second here
46:36 so the thing is is
46:43 what you you want if you want your stuff
46:45 to taste really good all these little
46:47 tips matter too which is really great so
46:49 i'm gonna show you some brussels sprouts
46:52 i'm gonna do a little brussels sprout
46:54 dish
47:00 so
47:05 i got some brussels sprouts right here
47:08 okay here we are
47:11 now these aren't raw
47:13 i lightly steamed these
47:16 because what happens is when you roast
47:19 brussels sprouts
47:21 they'll be tough
47:23 like chewy and tough
47:25 that that's hard on a lot of people for
47:27 a lot of reasons not so easy to digest
47:29 when they're tough and chewy and just
47:31 not that fun you want them roasted but
47:34 yet kind of creamy inside a little bit
47:36 roasted and crispy on the top and on the
47:39 edges
47:40 but creamy inside like that's what you
47:42 want so those are the steamed ones right
47:44 there
47:47 so what i'm going to do is cut some of
47:48 these
47:49 right here
47:52 right and i'm going to put these right
47:54 up here in front of here for you
48:00 if you guys can see those a little bit
48:02 so i'm just going to cut these up
48:05 i'm going to cut them in half
48:19 i'm going to move them out
48:24 i'm going to cut them in half like this
48:30 so these are going to be the maple
48:32 roasted
48:34 brussels sprouts
48:39 right here
48:42 i got a couple of raw ones i want to
48:44 show you a tip on that
48:46 which is going to be cool
48:49 but i like to steam these a little
48:51 because you can roast them
48:53 all you want in there raw to start with
48:56 and what happens is they're going to be
48:58 tough and chewy they're just going to be
49:00 tough and chewy that's what they're
49:02 going to be
49:03 so i'm giving these guys all a little
49:04 bit
49:05 of a cut right here you guys see this on
49:07 telegram
49:10 all right
49:11 get some more
49:17 now i did a big batch
49:24 i steamed them for about 20 minutes
49:26 you can even steam them for 30 minutes
49:29 you can try you can check them out but i
49:31 steamed them for
49:33 20 to maybe 25 minutes is what i did
49:37 there we go
49:40 did you cut the ends off okay good
49:42 question i did it
49:45 because if you steam them
49:48 if you steam them they still come they
49:50 come out really good those ends see
49:51 that's the end right there so you're
49:53 talking about that end and i saved this
49:55 one on purpose to show you this right
49:57 here right so what's interesting here is
49:59 you got this end right here it's
50:01 sticking out right
50:03 so you got this end
50:05 and
50:07 what's happening is you can you can eat
50:10 that end
50:11 when it's cooked
50:13 but that's why steaming is really good
50:14 you steam for 25 minutes all this at
50:16 least starts to soften up if you steam
50:18 them longer this is all tender here i
50:20 know a lot of people do this a lot of
50:22 people will cut this end off like that
50:25 so they'll cut the end completely off i
50:27 keep them on even when there's that
50:30 piece right there i still keep them on
50:32 but you're welcome to cut them off
50:34 definitely right
50:37 you're definitely welcome to do that
50:44 and
50:54 there we go
51:00 do some more
51:04 i'm gonna make a nice big batch
51:06 i got the squashes in the oven i could
51:08 smell them already
51:12 if you guys don't like maple syrup
51:15 you can use honey if you want
51:17 if you're if you're somebody that just
51:19 won't do maple syrup for some reason you
51:21 can use honey and that's okay
51:23 right
51:28 let's cut a few more
51:30 and then we're
51:34 good we'll get the rest of these done
51:39 so i'm cutting these in half
51:52 did i cut the ends off didn't cut the
51:55 ends off
51:56 kept the ends i always keep my ends on
51:59 these
52:04 when it comes down to brussels that's
52:06 how i do it all right
52:08 let's get these back in the bowl and
52:09 then
52:11 make a nice dressing to put in here
52:18 heli says
52:22 healy says your
52:24 advices has been a life changer i'm 69
52:28 and i don't need glasses anymore have no
52:30 back pain no knee pain no pain at all my
52:34 whole body is stronger thanks so much
52:38 incredible incredible
52:46 what's funny is the amazon live i did i
52:48 didn't wear my glasses because i don't
52:50 need glasses
52:51 and people say well he's wearing glasses
52:53 he can't fix his eyes
52:55 i got incredible vision all right let's
52:58 make a sauce everybody
53:01 who knows medical meme information knows
53:02 why i wear them because when i'm around
53:05 people
53:06 there's a lot of light coming through
53:08 because of soc spirit of compassion and
53:10 then i squint
53:12 and what happens is you guys don't know
53:13 but i'm squinting all the time and so if
53:15 i take off the glasses
53:17 you're then gonna notice it i hide the
53:19 squint that i've had since age four
53:22 but the site's fantastic so it's all
53:24 good all
53:26 right people around me family and
53:29 friends
53:30 they see me without my glasses
53:33 and people who are close you know i'm
53:34 even close up to me all the time
53:36 i don't wear them all right so what i'm
53:38 doing is i'm getting some maple syrup
53:39 right here
53:41 i'm making a dressing
53:43 is what i'm doing
53:48 this is 100 100 pure
53:51 gotta make sure it's 100 pure maple
53:53 syrup that's really important to do so i
53:56 got that
53:57 i'm going to do some lemon now
54:01 cut a couple lemons here
54:08 squeeze the lemon in here how you guys
54:10 doing on telegram
54:25 so we're going to squeeze these lemons
54:26 in like that
54:34 dear appleman good to see
54:37 so you you're here those look like meyer
54:39 lemons cat ladoo said they're actually
54:42 not they look like it but they're not
54:45 that's what's really funny they're
54:46 actually
54:47 you know
54:50 they're actually not meyer lemons which
54:52 is great now you can add some spices to
54:54 this
54:58 which i like to do
55:01 so i'm going to add a garlic clove i'm
55:03 going to mince a garlic clove let me do
55:05 that
55:06 i got a
55:08 nice bulb of garlic right here
55:13 okay
55:14 so
55:18 let's get a garlic clove here
55:21 the maple roasted bronze courtney ian
55:23 says the maple roasted brussels sprouts
55:25 are really good i think you said are
55:26 really good
55:29 so i'm gonna get a clove of garlic
55:32 mince and put here
55:33 amy tang says good thank you for
55:36 the cooking
55:37 inspiration
55:41 there we go
55:51 get a little bit of that nicely minced
55:54 in there
55:55 let's see what else we should put in
55:57 there let's put some paprika in there
55:58 let's do that
56:00 we got some paprika right here
56:04 get that in there
56:07 okay
56:09 let's get some cayenne in there right
56:12 a little bit of cayenne in there
56:15 we don't want it too too hot right
56:17 unless you want it really spicy i mean
56:18 sometimes i'll even
56:20 go spicier
56:22 let me put some
56:24 some red pepper flakes in there too some
56:26 nice red pepper flakes right how about
56:28 that and you can go with a little bit of
56:31 salt if you want
56:36 definitely and you could easily add a
56:38 little bit of that let me whisk it
56:41 [Music]
56:46 do a little bit of whisking here
56:52 all right this is going on top of the
56:54 bowl
56:55 brussels sprouts we're going to add this
56:57 in here
56:59 right on top and we're going to mix it
57:00 up
57:05 we're going to do
57:06 a little bit of that
57:16 so that maple lemon flavor is so good
57:21 in these brussels sprouts just delicious
57:24 really incredible
57:36 there we go
57:38 let's get that on a baking pan
57:42 so i'm doing that now
57:46 just got a little bit of
57:49 parchment paper on here
57:57 show you guys
58:04 all right
58:05 so i'm getting these on the pan
58:13 what do you guys think on telegram did
58:15 you ever have these did you ever make
58:16 the recipe
58:18 right out of liver rescue
58:22 you know what happens is when people
58:24 make these recipes
58:36 so
58:41 save some sauce at the bottom of the
58:43 bowl so that's what i recommend okay
58:47 so save some of that sauce at the bottom
58:48 of the bowl i'm gonna put all these on
58:51 here
58:55 there we go and i'm gonna spread them
58:56 out on the pan look at that
59:04 strange how people get mad when you heal
59:07 sarah dylan they do get mad
59:10 and know what's really strange
59:12 is when
59:14 tens of thousands and thousands of
59:15 people
59:16 it goes into millions around the world
59:19 and they're healing from the mm info
59:22 that's not allowed
59:24 because then they'll call you a cult or
59:26 something
59:27 say oh you're a cult well that's funny
59:29 then it must be the biggest cult on the
59:30 planet because 500 million people are
59:33 drinking celery juice
59:35 millions and millions of medical medium
59:37 books are out there in almost every
59:39 country in the world
59:41 i guess we're just not allowed to heal
59:43 or something
59:45 it's the craziest thing i've ever seen
59:48 and it's all free
59:49 does that make any sense it's all free
59:52 go to library and get the book
59:56 meanwhile you got the medical colts
1:00:00 are scary
1:00:01 you got the alkaline ionizer water
1:00:03 machine colts you guys i got this set up
1:00:05 here
1:00:06 you got the you got the caffeine product
1:00:09 colts oh man that's a dangerous industry
1:00:12 that caffeine industry
1:00:14 you got all that stuff you guys
1:00:18 i got these ready to go in the oven okay
1:00:20 so what i'm gonna do
1:00:22 i'm gonna take a look at that squash
1:00:26 how about if we do that
1:00:29 wow
1:00:30 that's that's coming together really
1:00:32 nice
1:00:36 just gonna make a little bit of room
1:00:38 over here
1:00:45 amazing
1:00:49 cleaning off the spot
1:00:51 be open-hearted
1:00:53 don't know if you heard me but i was
1:00:55 thanking you in my prayers yesterday aw
1:00:58 bless your heart
1:00:59 i i see your comments on youtube too all
1:01:01 the time and i'm like hey there you are
1:01:03 incredible
1:01:05 yep
1:01:07 lamb lamb tail says yep bro
1:01:10 yum bro give us a shout out the spirit
1:01:12 of compassion
1:01:14 that's great trisha marie says delish
1:01:17 i'm gonna let these cedar for a second i
1:01:18 want to show you a couple tips
1:01:22 let's get another brussels sprout right
1:01:23 here
1:01:24 and i want to show you guys this right
1:01:27 what i do is i peel back the leaf i mean
1:01:29 everybody probably does that
1:01:30 i'm sure a lot of people do that right
1:01:32 if the leaf is yellow or yellowing you
1:01:36 want to take that leaf off
1:01:38 that leaf
1:01:40 tastes
1:01:41 terrible
1:01:42 terrible so when you get the yellow
1:01:44 leaves
1:01:45 on your brussels sprouts
1:01:48 awful flavor
1:01:49 it'll ruin it'll ruin the whole brussels
1:01:51 sprout because the yellow leaf
1:01:54 decayed
1:01:56 and so it's just got this awful oxidized
1:01:59 flavor it could ruin it just ruins your
1:02:01 whole dish so what i did was i picked
1:02:03 off all the yellow leaves
1:02:04 right i'll show you guys on a close-up
1:02:06 too i picked up all i picked them all
1:02:08 off so this is a raw brussels sprout
1:02:11 these are steamed in here
1:02:14 amber says starting the cleanse with mom
1:02:17 whoa incredible
1:02:19 so what i do is i take this off
1:02:21 when they're yellow or decayed on any
1:02:24 level and right there there's that dk on
1:02:26 there it's on there i know if you guys
1:02:27 can see it it's basically just plant
1:02:29 decay it's it's
1:02:30 it's leaves that have gone bad on here
1:02:32 so i kind of pull back that leaf that
1:02:34 one's really stuck on
1:02:36 but i pull that leaf off like that
1:02:39 there you go aj i saw you
1:02:42 there you go and i took that leaf off
1:02:44 these leaves taste terrible when they
1:02:45 start to decay like that
1:02:48 and i know people peel back their
1:02:51 brussels sprouts
1:02:52 i do know that some people do that right
1:02:54 but
1:02:55 the leaf when it's decaying or yellow it
1:02:59 stays in the mix it's going to ruin the
1:03:01 flavor of the whole dish
1:03:04 right
1:03:05 so in rumble kim marie
1:03:10 and cindy you know and ben ben watson
1:03:12 i'm glad you guys are there
1:03:15 glad you guys are on there
1:03:17 so debbie said did he say pull off the
1:03:20 yellow only
1:03:21 you can pull off the yellow only yeah
1:03:24 only
1:03:25 but if you see a leaf that's not yellow
1:03:27 but it's like it's decayed okay here's
1:03:30 one right here
1:03:32 you see this one's not okay here it is
1:03:34 right there that'll show it perfectly
1:03:36 good thing i had one left
1:03:38 see right there you guys a close-up i
1:03:40 know you can't see it on telegram
1:03:42 no maybe you guys can on tick-tock
1:03:45 put that close-up up there
1:03:47 that right there so you can do this you
1:03:49 can even take shortcuts and not peel
1:03:51 back the leaf if you don't want to
1:03:53 that's the leaf i peeled back you can
1:03:55 take shortcuts if you don't want to peel
1:03:57 back the leaf right like you can peel
1:03:58 back that leaf but if you don't want to
1:04:00 you can just do this
1:04:03 if you want
1:04:04 and you get rid of that because that
1:04:06 piece right there will ruin
1:04:09 that taste
1:04:10 of your meal it just does
1:04:12 those leaves when they're they when they
1:04:14 get nasty like that they're nasty to
1:04:16 your meal so that's really important to
1:04:18 know i'm just trying to show everybody
1:04:20 including the close-up right and there
1:04:22 you go on tiktok and pilgrim
1:04:26 dno says hey w i was introduced to you
1:04:28 last week i bought cleanse the heel and
1:04:30 your medical media two great books i
1:04:33 committed to lemon water daily and
1:04:35 celery juice and supplements i plan on
1:04:37 doing a cleanse next week yeah
1:04:39 [Laughter]
1:04:41 proud of you
1:04:43 proud proud proud of you definitely
1:04:47 tristan says you're amazing teacher i'm
1:04:48 sure you are too i'm sure you're amazing
1:04:51 teacher as well
1:04:53 because you know we're all teachers
1:04:55 we're all teachers here right that's
1:04:57 what it is that's what we are
1:04:59 you know we're all trying to teach look
1:05:01 the whole point though is with that
1:05:03 brussels sprout look out for that that's
1:05:05 something to know like i said before if
1:05:07 you're going to steam brussels sprouts
1:05:08 and that's the only way you're going to
1:05:10 make them another tip that's important
1:05:12 when you steam brussels sprouts and it's
1:05:14 the only way you're going to make them
1:05:16 or you're going to cook them in some way
1:05:17 you want to cook them till they're soft
1:05:19 inside until the fork goes through
1:05:22 so let me just show you right here right
1:05:25 like you want to make sure like that
1:05:27 these are still these are only steamed
1:05:29 for 20 minutes 25 minutes right but
1:05:31 there might be a soft one in here okay
1:05:33 here's a soft one
1:05:35 you want to steam them until that fork
1:05:37 goes through
1:05:39 because if you have any digestive issues
1:05:41 whatsoever that's to that's how you
1:05:44 avoid digestive distress you don't want
1:05:48 half cooked brussels sprouts you don't
1:05:51 want chewy brussels sprouts if you're
1:05:53 going to steam them or cook them and
1:05:55 just eat them so you're not even going
1:05:56 to do this roasted brussels sprout meal
1:05:57 out of the book
1:05:59 you want to make sure you steam them
1:06:00 until the fork goes in where it's soft
1:06:03 where they're creamy inside where you
1:06:05 can eat them and they're creamy inside
1:06:07 that's how you want to do it that's
1:06:09 important
1:06:11 for any kind of problems at all
1:06:14 kenneth says maybe that's why i was not
1:06:16 having it when eating steamed brussels
1:06:18 sprouts for three to four days during my
1:06:19 original 369 that's exactly why it can
1:06:23 it
1:06:24 exactly why
1:06:26 you when they're chewy or tough in the
1:06:27 center you're gonna have a tummy full of
1:06:31 roughage that doesn't want to break down
1:06:33 or digest easy
1:06:35 and and what i did here is i steamed
1:06:37 them for 25 minutes and that's not
1:06:38 enough if you just want to have it that
1:06:40 way alone but when i put it in the oven
1:06:43 and then i roast them for a while too
1:06:45 that's where it takes that next level
1:06:47 where they're going to start getting it
1:06:49 you know softer but you can cook them
1:06:51 not roast them you can cook them where
1:06:52 they're where you're steaming them real
1:06:54 soft if you're going to do like a mono
1:06:55 cleanser brussels sprouts or something
1:06:57 like that if you're going to do
1:06:57 something like on the 369 and you're
1:06:59 cleansing you want to cook them when
1:07:00 they're really really soft that's what
1:07:02 you want to do
1:07:03 yep that's important
1:07:06 so
1:07:09 all right so i have these getting ready
1:07:10 right here i'm going to move these over
1:07:13 we still have the cranberry sauce to
1:07:15 make okay so really
1:07:17 just so you know there's going to be a
1:07:18 cranberry sauce on its way to be made
1:07:20 i'm going to move this pan
1:07:22 over right now
1:07:25 i'm going to check the
1:07:26 squash
1:07:28 we are
1:07:29 done
1:07:31 i'm gonna i'm gonna take this out right
1:07:32 now
1:07:35 let's do that
1:07:37 you guys i'm still here i'm just taking
1:07:39 this out of the oven just bear with me
1:07:43 all right
1:07:46 all right
1:07:47 it's really hot but i just brought it up
1:07:48 to you guys that's the roasted
1:07:51 stuffed or the stuffed baked squashes
1:07:54 right i'm gonna pop that right here
1:07:59 and then i'm gonna get these in the oven
1:08:01 right now
1:08:04 that's what we're doing
1:08:05 these are going in
1:08:07 and we're gonna toast these up
1:08:14 those are going to come out nice let's
1:08:15 start making some cranberry sauce
1:08:19 see that a little pan here
1:08:22 right what are you so what are you going
1:08:26 to do with all this food family's going
1:08:28 to eat it
1:08:30 it's going to be fun too i'm looking
1:08:32 forward to it
1:08:35 i can't wait
1:08:37 all right
1:08:39 so this is the cranberry sauce this is
1:08:41 the wild blueberry cranberry sauce which
1:08:42 i really love
1:08:43 so this is the wild blueberries right
1:08:45 there
1:08:46 that's going in the pan
1:08:50 oh man this tastes so good
1:08:52 this is i mean so good
1:08:56 if you guys ever had this you would know
1:08:58 what i'm talking about and your mind
1:08:59 would be blown so i'm gonna put the
1:09:00 cranberries
1:09:02 right here
1:09:05 so
1:09:07 you guys see that
1:09:08 on telegram you guys see that
1:09:13 right
1:09:14 we're gonna cook this down for a while
1:09:18 that's what we need to do
1:09:20 so i'm going to dice up an apple
1:09:24 these apples are incredible
1:09:26 right here
1:09:29 i want to give you a tip on apples
1:09:32 you want to have or enjoy the best apple
1:09:34 do you know do you want to know how to
1:09:36 pick apples
1:09:37 i'm not talking about off the tree
1:09:39 i'm talking about picking them at the
1:09:41 store right
1:09:42 do you want to know how to pick these
1:09:44 apples at the store
1:09:46 you want to look for apple skins
1:09:49 that have
1:09:50 that kind of design those marks you see
1:09:52 this
1:09:53 it's not a perfect
1:09:55 apple
1:09:57 right you don't want bruises there's no
1:09:59 bruises on this apple right there's no
1:10:01 bruises
1:10:02 but the best flavored apples inside have
1:10:05 the skin that looks kind of geographic
1:10:08 see that right there
1:10:10 see how it looks like it's got like
1:10:12 constellations or stars
1:10:14 and that that means that whether it's
1:10:16 honey crisp all the same whether it's
1:10:18 fuji all the same this is what you're
1:10:19 looking for well there's pink lady
1:10:20 that's what you're looking for red
1:10:22 delicious that's what you're looking for
1:10:24 you're looking for the skins to have
1:10:26 like
1:10:27 this
1:10:28 rough patches
1:10:30 where it's like what is that like what's
1:10:32 that rough patch
1:10:34 right that means you have the crispiest
1:10:37 sweetest apples
1:10:39 out of that bunch
1:10:41 okay and the only people that probably
1:10:44 have an idea about that one are apple
1:10:47 growers themselves that are so
1:10:50 they're so used to tasting their own
1:10:51 apples and picking them and and trying
1:10:54 them out and harvesting them that they
1:10:56 know this right they know this and i've
1:10:59 been blessed to know it because i've
1:11:00 picked a lot of apples and so it's
1:11:03 really a special little tip
1:11:06 so i want to do is cut these pieces thin
1:11:09 i want them
1:11:11 thin and small i don't want these pieces
1:11:13 too big because this apple's gonna cook
1:11:15 down
1:11:16 is what it's gonna do so i'm cutting
1:11:18 these pretty thin i want this apple to
1:11:20 cook down in that sauce
1:11:22 all right so i don't want big hunky
1:11:24 pieces in this right
1:11:29 lacey said breath bauer says i had no
1:11:32 idea thank you
1:11:34 that's what the medical medium cooking
1:11:36 show is here for is to make sure that we
1:11:37 can do these things right serena x says
1:11:40 whoa
1:11:42 you will get the best apples and then
1:11:44 everybody else will have these other
1:11:45 apples that aren't the best
1:11:48 lori malone says wow great apple tip
1:11:50 yeah i'm going to show you right here
1:11:54 you see i have a different apple here
1:11:56 right so it's not different apple the
1:11:57 same pineapples now i picked
1:12:00 purposely all these kinds of apples
1:12:03 where they have that geographic zone so
1:12:06 these are all the best apples possible
1:12:08 this has less see see how's this less
1:12:10 this look that has less believe it or
1:12:12 not it has it but less it's not like
1:12:14 that
1:12:15 you see the different difference there
1:12:17 we go
1:12:18 you see that
1:12:19 that's how you pick them in the store
1:12:21 guess which one you pick you pick that
1:12:23 one at the store
1:12:25 i want to show you on tick-tock you pick
1:12:27 the one here
1:12:29 right there you see all that you don't
1:12:31 pick that one you pick this one
1:12:35 yeah
1:12:36 [Music]
1:12:37 it's a tip that you will be so happy
1:12:39 about
1:12:40 along the way i promise you you will be
1:12:42 so happy about you will be like okay
1:12:45 wait a minute and if you have a basket
1:12:47 of apples you you bought a bunch of
1:12:49 different apples you'll know when you
1:12:51 start
1:12:52 trying it out like that
1:12:54 be open-hearted has a question looks
1:12:56 like a question for soc really
1:12:58 because
1:13:00 my brain can't hold
1:13:02 the trillions of pounds of information
1:13:05 from soc every second so why is that the
1:13:08 geographic area right
1:13:10 okay that means that a temperature
1:13:13 change happened
1:13:15 and that temperature temperature change
1:13:18 brought the sweetness out so the
1:13:20 temperature fluctuation spirit of
1:13:22 compassion is telling me right now so
1:13:24 you're
1:13:25 that's how that's because i didn't know
1:13:26 i forgot or didn't know but it's attempt
1:13:28 that means we had we had in that crop
1:13:31 right when it was coming to almost
1:13:33 getting ripe the whole batch of apples
1:13:35 in that crop
1:13:36 we had some temperature changes where
1:13:38 the temperature went really high or low
1:13:41 and most likely the temperature dropped
1:13:43 and went low so that means it might have
1:13:45 been a frost coming on or close to a
1:13:47 frost the temperature spirit compassion
1:13:49 is telling me right now the temperature
1:13:51 dropped to maybe 40 degrees and it
1:13:53 wasn't 40 degrees for a while and it's
1:13:55 the end of august it's the end of
1:13:57 september it's in the middle of october
1:13:59 and then often boom you get a 38 degree
1:14:01 night
1:14:03 and then the the sweetness comes out and
1:14:05 the skin
1:14:07 turns that rough color because of that
1:14:09 temperature shift
1:14:10 because the chemistry of the apple
1:14:12 changes spirit of compassion says it
1:14:14 changes and shifts and then the sugar
1:14:16 comes out to more it comes out of the
1:14:19 core like literally sugar comes right
1:14:21 out of the core and then the core will
1:14:23 be won't be sweet
1:14:24 the core won't be sweet and what happens
1:14:27 is with these other apples when that
1:14:28 doesn't happen in certain crops spirit
1:14:30 of compassion is dumb this is new
1:14:32 information for me i had no idea about
1:14:34 this spirit kabash is telling me right
1:14:35 now that
1:14:36 the core
1:14:37 right
1:14:38 is more sweeter on the not so good
1:14:41 apples and then all the flesh and the
1:14:43 apples when this doesn't happen is not
1:14:45 as sweet so that's a piece of
1:14:46 information i just learned now because
1:14:48 yes you asked
1:14:50 you know
1:14:52 i like learning
1:14:55 i'm learning a heck of a lot right now
1:14:57 with that new book that i'm trying to
1:14:59 finish and hand to the publisher
1:15:01 hopefully soon
1:15:02 i'm learning a lot information about the
1:15:04 human body i had no idea about even all
1:15:07 these years
1:15:08 the book is a massive book
1:15:11 a massive book
1:15:15 so i'm going to get this apple in here
1:15:19 and actually get this apple cooking down
1:15:21 is what we're going to do
1:15:26 so we're going to chop this up
1:15:33 and that's why i wear glasses because if
1:15:36 i answer questions specifically that
1:15:38 spirit of compassion is giving me new
1:15:40 information for in the moment like an
1:15:42 actual read
1:15:44 then
1:15:46 now i'm getting whited out it's called
1:15:48 snow blindness and i talk about it in
1:15:50 here
1:15:50 of how i lose the eyesight from that and
1:15:53 then i'm struggling to actually even see
1:15:56 anything so that's what starts happening
1:15:58 and that's why these are on so that you
1:16:00 don't see me like this
1:16:02 okay and the glasses kind of kind of
1:16:03 hide that when i need to do that like
1:16:05 that sometimes
1:16:16 all right let me get the rest these
1:16:17 apples in while those brussels sprouts
1:16:19 are cooking up
1:16:23 this is an incredible
1:16:26 incredible sauce
1:16:28 it really is
1:16:30 incredible sauce
1:16:32 chop the rest of these up
1:16:40 i'm mincing them practically right
1:16:42 because you don't want these big hunky
1:16:44 apple pieces in that sauce because you
1:16:46 want them to break down that's the key
1:16:48 that's that's a really important key
1:16:50 right there so when you do it this way
1:16:52 like that you got it nice and minced up
1:16:54 right
1:16:59 let's get this in here
1:17:04 so if you guys just came on here i'm
1:17:05 making three recipes right smells so
1:17:08 good it's blowing my mind
1:17:10 my mind is blowing
1:17:14 there we go i want to show you guys can
1:17:16 we get a close-up right here real quick
1:17:19 look at that that's the sauce and
1:17:21 how it's just starting to break down the
1:17:23 cranberries and everything you guys on
1:17:24 telegram you guys on tick tock
1:17:27 let's get this back on the burner
1:17:29 let's get that pumping away
1:17:32 cinnamon sticks right you can go with
1:17:35 cinnamon powder
1:17:37 okay
1:17:38 you can do cinnamon sticks if you wanted
1:17:40 to in this
1:17:42 right
1:17:44 okay
1:17:45 and i'm gonna put maple syrup in here
1:17:47 too so i'm gonna put a little bit of
1:17:48 cinnamon in here
1:17:51 there you go
1:17:52 and then i'm gonna do some maple syrup
1:17:56 wow that's gonna be really good
1:17:59 i think i'm gonna put a little bit more
1:18:02 sorry about the
1:18:03 noises over there it seems to be a lot
1:18:05 of noise near the mic
1:18:08 let that cook up nice you guys
1:18:10 all right and then i'm gonna put juice
1:18:12 of one orange let's find an orange let's
1:18:14 go let's do some orange tips
1:18:16 those are my favorite orange tips
1:18:19 right
1:18:20 i like orange tips i like lemon tips
1:18:23 right i like
1:18:25 um tips on grapefruits i just like tips
1:18:28 on all fruits so that's why i like
1:18:30 fruits or fruit tips are my favorite i
1:18:31 guess right
1:18:33 so juice from one orange so one of the
1:18:36 things about oranges
1:18:38 you don't want them soft you don't want
1:18:40 them soft if you guys pick oranges in
1:18:42 the grocery store and you're picking
1:18:43 them soft and they're too soft go with
1:18:45 the hardest oranges go with the harder
1:18:47 ones if you see a good batch of oranges
1:18:49 go with the harder oranges if you go
1:18:51 with an orange that's starting to get
1:18:54 all the dense and it's getting the dense
1:18:56 and it's getting soft like squishy it
1:18:58 still could be a good orange ready watch
1:19:00 this it still could be a good orange
1:19:02 check this out looks amazing
1:19:04 it's incredible
1:19:06 it looks incredible but why did i tell
1:19:08 you not to pick this orange
1:19:10 like why
1:19:11 it looks great but it's got the softness
1:19:14 to it
1:19:15 that's because when you buy a bunch of
1:19:17 these and then you've got them in a bowl
1:19:20 whether they're on the counter or even
1:19:21 in the fridge in a week they're going to
1:19:24 start going bad fast that's why unless
1:19:27 you're going to eat them right now
1:19:29 they're going to start going bad quick
1:19:30 and when you buy oranges you want them
1:19:32 to stick around you want to be able to
1:19:34 have your oranges you want them to be
1:19:35 able to stick around that's what you
1:19:37 want to do and so what happens is is
1:19:40 you know when you get those soft spots
1:19:42 like that and it's soft all the soft
1:19:45 different dents and everything
1:19:47 you just you it's starting to get to a
1:19:49 point where it's shifting gears it's
1:19:52 starting to shift gears
1:19:55 right so i'm doing juice from one orange
1:19:57 but i cut two oranges why not
1:20:00 i'm gonna pop that in here
1:20:04 okay
1:20:09 my screen keeps freezing
1:20:11 adelina
1:20:12 what a bummer
1:20:14 are you going to rumble are you on
1:20:16 facebook because facebook
1:20:19 facebook freezes everything on me
1:20:22 yeah
1:20:27 they freeze everybody out
1:20:29 they hope you go away and don't come
1:20:32 back
1:20:33 so they freeze people out to make them
1:20:35 go away
1:20:37 just go to rumble stay on there
1:20:39 they're not going to freeze you out
1:20:40 there it's rare really rare
1:20:44 right so i'm moving this i'm getting the
1:20:46 sauce this sauce is breaking down
1:20:49 it's really really good
1:20:56 so i wanted to show you that orange
1:20:58 trick right there now you can you can
1:21:01 take a little bit of the skin in the
1:21:03 orange you ready and i'm going to add it
1:21:05 to here to actually give it an extra
1:21:06 twist you can take a little bit of
1:21:08 skinny orange but don't do the white
1:21:10 pith
1:21:11 can you see this you guys
1:21:13 don't do the white pith
1:21:15 right see look at that
1:21:18 see i took that that skin off
1:21:20 right there okay
1:21:22 and there it is i'm gonna take a little
1:21:24 bit more of this orange skin
1:21:26 but i'm not gonna do the pith
1:21:29 right look at that
1:21:31 there you go
1:21:32 okay and i'm gonna dice that up
1:21:36 donna says you're right anthony you do
1:21:38 not find these cooking tips anywhere
1:21:40 loving it
1:21:42 oh you're awesome
1:21:44 well my haters will
1:21:46 will beg to differ
1:21:48 you can bring the most unique
1:21:50 information ever
1:21:52 out
1:21:53 like the blood draw problem if you ever
1:21:55 listen to the blood draw podcast medical
1:21:56 medium podcast apple podcast
1:21:59 or
1:22:00 or a unique tip
1:22:03 the haters will say you know that tips
1:22:05 out there already they'll say celery
1:22:07 juice was out there i never said no one
1:22:08 ever ran a celery stick through a juicer
1:22:10 before
1:22:11 me i never said that
1:22:14 i said no one knew how to use it
1:22:16 therapeutically and not to mix anything
1:22:18 with it
1:22:19 and how to have enough of it and what's
1:22:23 in it that no one knows about and how to
1:22:25 use it like 16 ounces on an empty
1:22:27 stomach half an hour after half an hour
1:22:29 before all these things that are unique
1:22:32 just because someone held a celery stick
1:22:34 in their hand one day before i was born
1:22:36 doesn't mean i didn't have the
1:22:38 information for spirit of compassion on
1:22:39 how to use it therapeutically to save
1:22:41 people's lives right
1:22:49 amber marquis says these tips are
1:22:50 literally from source
1:22:52 and like gold
1:22:54 so
1:22:55 you know what i like repeating some of
1:22:57 the tips too in case other people didn't
1:22:58 see the tips i have so many of them
1:23:00 what's going to happen with the medical
1:23:01 medium cooking show just so you guys
1:23:03 know i'm not going to be doing the
1:23:04 medical medium cooking show on
1:23:07 on these channels here that i'm on now
1:23:09 right
1:23:10 the medical mean cooking show was really
1:23:12 meant for amazon live
1:23:14 right
1:23:18 but we had a tech problem on amazon
1:23:20 today so i took the cooking show here
1:23:22 but what i do here but i don't want you
1:23:23 discouraged what i do on these channels
1:23:25 is i talk about
1:23:30 i talk about um
1:23:33 the medical heavy-duty medical stuff but
1:23:36 we're having a cooking show for fun
1:23:37 right now
1:23:40 yeah so that's cooking up really nice
1:23:47 so
1:23:48 [Laughter]
1:23:50 guys if you see what i just did
1:23:52 i actually stained my beautiful
1:23:54 spatula
1:23:56 so
1:23:57 that's going to be stained for a long
1:23:58 time
1:24:00 and i was really proud of myself for not
1:24:02 doing that for a long time because i was
1:24:03 using a different tool
1:24:05 in there but
1:24:07 it looks like now i'm gonna have a red i
1:24:09 mean a red wooden utensil
1:24:13 so
1:24:15 you were just arguing with mom about
1:24:17 taking only half aisles
1:24:19 darcy lee said i was just arguing with
1:24:21 my mom about only letting them take half
1:24:24 files she said they never heard of that
1:24:26 i go of course they haven't
1:24:28 now she feels horrible and i'm so
1:24:30 frustrated
1:24:32 anybody who doesn't know we're talking
1:24:34 about medical mean podcast at apple
1:24:35 podcast listen to the blood draw vampire
1:24:38 bloodletting episode
1:24:40 it's
1:24:42 critical
1:24:43 critical episode to hear could save a
1:24:46 life could save your life
1:24:48 and
1:24:49 original medical medium information yes
1:24:52 it's what's really funny guys is i'm not
1:24:53 allowed to say oh
1:24:56 it's medical medium information
1:24:57 everybody gets mad
1:24:59 but what am i gonna say if it's
1:25:02 original medical medium information that
1:25:05 comes from spirit of compassion and
1:25:06 nobody knew before am i supposed to just
1:25:09 pretend that's not really it and then i
1:25:11 got it from somebody else when i didn't
1:25:13 this smells amazing by the way amazing
1:25:16 and it's cooking up really quick
1:25:17 actually it's starting to cook up nice
1:25:18 i'm gonna keep the lid on it because i
1:25:20 want the juices to be in there while
1:25:21 that is cooking
1:25:23 and the thing is is how do you help
1:25:26 somebody heal if you don't tell them
1:25:29 about the original medical medium
1:25:30 information right
1:25:32 how are you going to help them find the
1:25:34 rest of it someone can say epstein-barr
1:25:38 but not know all the things they need to
1:25:40 do to heal the problem or not know what
1:25:43 epstein-barr causes it's just it's
1:25:45 critical that people know where the
1:25:47 original information comes from
1:25:49 so
1:25:50 all right so
1:25:54 whoa those are cooking up nice brussels
1:25:57 sprouts are almost done the maple
1:25:58 brussels sprouts
1:26:04 all right so
1:26:08 let's move a little bit into where we're
1:26:09 going next you guys
1:26:11 we might plate some stuff up
1:26:14 so i got these right here
1:26:16 and i'm going to do some plating and i
1:26:18 got a nice plate right here
1:26:24 moving that over
1:26:29 so
1:26:35 these are really hot
1:26:37 putting that one here
1:26:44 those are hot
1:26:46 i don't advise you to use your hands
1:26:49 unless they've cooled down
1:26:51 but i have for some reason an ability
1:26:55 to stand really high intense heat with
1:26:58 my hands
1:27:00 since i was a child
1:27:08 i mean i could grab hot potatoes like
1:27:10 it's nothing
1:27:12 right out of the steamer like it's
1:27:13 nothing
1:27:15 look at that
1:27:19 so
1:27:20 that's the big squash which is
1:27:22 incredible now you can cut it like a
1:27:23 pizza pie
1:27:25 you can do it that way you can serve it
1:27:27 like that you can take a knife and and
1:27:29 cut it in pieces and serve it on
1:27:32 you know an individual plate
1:27:35 you can easily do that
1:27:37 so that's one one way to do it too and
1:27:39 i'll cut them up too in a little bit
1:27:43 you can do this for thanksgiving you can
1:27:44 do this for christmas what an incredible
1:27:46 recipe it really is
1:27:48 i'm gonna put a little bit of a garnish
1:27:49 on top of this are you guys okay i might
1:27:51 put a little parsley garnish on top got
1:27:53 some beautiful
1:27:54 leafy green parsley
1:27:59 right leafy greens
1:28:03 no one
1:28:04 unfortunately
1:28:08 knew
1:28:10 that you can take these herbs and eat
1:28:12 them in high quantity like a leafy green
1:28:15 and you can and it's so great so i'm
1:28:17 going to cut up a little bit of parsley
1:28:19 you don't have to have a lot
1:28:21 just a little bit it's fine
1:28:23 i it blows people's minds every day it's
1:28:26 like what do you mean a leafy green
1:28:28 a salad like yeah it's called really
1:28:30 having a big plate of cilantro and
1:28:34 parsley and eating them like a leafy
1:28:36 green that's a great way to heal
1:28:40 let's put this on here put a little bit
1:28:42 on here
1:28:44 just right on top you don't need a lot
1:28:47 for this
1:28:49 because you're not having leafy greens
1:28:51 in this meal really you're not do unless
1:28:53 you make a big salad a leafy green salad
1:28:55 but you're not having that kind of meal
1:29:00 okay alessa says
1:29:02 my neurologist says that i have to have
1:29:05 sir my neurologist says that i have to
1:29:07 have the blood draw drawn so that he can
1:29:10 keep an eye on my levels
1:29:13 right
1:29:14 you should listen to medical medium
1:29:19 look at the the blood draw podcast too
1:29:23 and you did oh wait you did
1:29:30 wait a minute let me
1:29:32 hold on you know what's funny i got this
1:29:34 thing cooking and cranking and i'm
1:29:36 trying to keep an eye on it hold on
1:29:40 there we go i turned the heat down the
1:29:42 heat was really high for some reason on
1:29:44 here and just pumping
1:29:48 this is coming out really good
1:29:53 what happens is doctors don't know they
1:29:55 don't have to take a lot of blood
1:30:03 i'm going to get a pop really quick i
1:30:06 don't usually take a prop out during the
1:30:07 medical medium cooking show but i'm
1:30:09 going to do that for now
1:30:10 and
1:30:11 so i'll give you a little bit of
1:30:13 information about this this will be
1:30:14 interesting
1:30:18 there we go
1:30:23 that cranberry sauce is going to be done
1:30:24 in just a couple of minutes which is
1:30:26 incredible
1:30:30 okay
1:30:32 so
1:30:33 let's just say that
1:30:37 let's just say that the blood lab needed
1:30:39 to test for something like an a a
1:30:41 anti-nuclear antigen test
1:30:43 thyroid panel
1:30:45 a1c
1:30:47 check out the kidneys
1:30:50 sodium levels potassium levels
1:30:53 a whole bit right
1:30:54 nutritional a nutritional panel
1:30:57 right a metabolic panel liver enzyme
1:31:00 test the whole bit
1:31:01 they only need this much blood
1:31:03 that's all they need
1:31:05 i'll show you guys on a close-up i don't
1:31:06 think i've ever had ability to show you
1:31:07 guys on a close-up they only need that
1:31:09 much blood
1:31:11 that's it
1:31:13 they can take a speck of blood
1:31:16 right smaller than that a speck like a
1:31:19 speck you can't see on here like a speck
1:31:21 and i'll put a speck you see i put a
1:31:23 little green speck right there
1:31:25 see a green speck
1:31:26 they can take dehydrated blood
1:31:29 from a murder scene
1:31:31 50 years ago on a pair of jeans that
1:31:34 were buried in a shallow grave
1:31:36 that only had a speck of blood on that
1:31:39 pair of jeans
1:31:40 way less than that
1:31:42 and they can do a thyroid panel
1:31:44 not metabolic panel a a
1:31:47 they could do a lyme disease test they
1:31:49 can do mt if mthfr gene mutation tests
1:31:53 they can do everything sodium levels
1:31:54 nutritional panels all of it
1:31:57 just so you know
1:31:58 check out medical medium podcasts at
1:32:00 apple podcast the blood draw episode
1:32:03 so important
1:32:04 so important and
1:32:07 so
1:32:08 they take the blood on purpose
1:32:10 they rob the blood on purpose
1:32:12 and all it does is send people backwards
1:32:14 and backwards and backwards so when i
1:32:15 tell my friends and family ask for half
1:32:17 files or quarter vials well i'll tell
1:32:19 them to ask for quarter vials
1:32:21 quarter vials they can fill up each tube
1:32:23 with a quarter
1:32:24 quarter tubes quarter each two quarter
1:32:26 amount in each two
1:32:28 so that you're not losing all of your
1:32:31 blood they don't need a lot of blood to
1:32:33 make a serum
1:32:36 so what happens is that
1:32:38 when you've got chronic illness and
1:32:39 you're sick i mean that'll trash you
1:32:42 next thing you know you're sicker and
1:32:44 then sicker and then you lose your
1:32:45 immune system and you're sicker and now
1:32:46 you catch something and then you're
1:32:48 sicker and then you lose your immune
1:32:49 system and you're sick and they take
1:32:50 more blood take more blood take more
1:32:51 blood
1:32:52 and that's what they do
1:32:55 all right so
1:33:01 yeah i think i added the orange but i'm
1:33:03 double checking i think i did i think i
1:33:05 added the orange i'm gonna add a little
1:33:07 bit more there we go
1:33:14 add a little bit more okay so this
1:33:16 cranberry sauce looks like it's getting
1:33:17 there i better check the brussels
1:33:18 sprouts let's hope they're not burned
1:33:21 those babies are done
1:33:25 all right you guys i'm gonna take these
1:33:27 out
1:33:41 here they are
1:33:42 right here
1:33:44 they're not burnt they're just toasted
1:33:46 up nice if i left them in there for 10
1:33:48 more minutes they would probably start
1:33:50 to burn but those are just toasted up
1:33:52 nice right there
1:33:54 [Music]
1:33:59 cooling those down then i'm going to
1:34:01 plate it up
1:34:03 so just give me a minute on that
1:34:08 and i'm gonna get this cranberry sauce
1:34:11 plated up too
1:34:15 okay
1:34:19 so this cranberry sauce is so insanely
1:34:21 good you guys i can't even tell you it's
1:34:23 like insanely good
1:34:25 right
1:34:27 hmm
1:34:34 wait
1:34:37 all right
1:34:40 [Music]
1:34:44 so i'm gonna get this in the jar right
1:34:46 here
1:34:49 this is just incredible stuff this this
1:34:52 cranberry sauce it's a wild blueberry
1:34:54 cranberry sauce so good i can't even
1:34:56 tell
1:34:58 i can't even tell you but i am telling
1:35:00 you guys it's that good
1:35:04 all right
1:35:06 seriously
1:35:08 like seriously
1:35:11 like so
1:35:12 good to put the little spoon in there
1:35:14 check this out i love this
1:35:17 that is really incredible it's piping
1:35:19 hot
1:35:21 so good smells so good
1:35:23 anything you see here i have it linked
1:35:25 on amazon on my amazon live shopping
1:35:28 spot just so you know
1:35:30 that's where i have it
1:35:32 because it's stuff that i use so showing
1:35:34 you guys stuff that i use so it's
1:35:35 awesome
1:35:37 all right so let's let's figure out how
1:35:39 to plate all this stuff and everything
1:35:42 let's get this off of here
1:35:45 i don't think you guys want to see that
1:35:50 yep
1:35:50 uh link is on previous video description
1:35:55 all right
1:35:56 i'm gonna clean this up if you guys can
1:35:58 just give me a couple of seconds
1:36:01 anthony i'm going to make the sauce no
1:36:03 way amanda the color makes it so good
1:36:05 can you tell me
1:36:07 all about the trails
1:36:16 all right
1:36:17 let's go
1:36:19 let's plate stuff up
1:36:27 you guys pointing to this for you this
1:36:29 is going in
1:36:33 so i'm putting these on here
1:36:41 these are really good because they were
1:36:43 steamed before
1:36:45 so they're going to be really really
1:36:46 nice and
1:36:48 and soft inside so i'm going to bring
1:36:50 this over so just give me a few seconds
1:36:52 here so i'm not over here
1:36:58 all right
1:37:04 there we go
1:37:14 guys can you see this how about that
1:37:16 does that work better
1:37:20 plating this up nice looking good
1:37:25 oh that's insane
1:37:30 that maple just shines through
1:37:33 look
1:37:36 i really love these
1:37:49 get as many as i can on here for you
1:37:52 how's it look tick tock how does it look
1:37:54 you guys telegram does it look okay
1:37:57 whoa that one wasn't cut
1:38:02 that one was hot
1:38:07 very hot
1:38:10 you can ask for pedia pediatric um
1:38:15 biles
1:38:20 small one
1:38:35 there we go
1:38:39 okay
1:38:46 i just want to show you this real quick
1:38:54 all right now you're supposed to have
1:38:55 some leftover sauce here
1:38:58 and i do
1:39:02 so i'm going to get some leftover sauce
1:39:03 on there we go
1:39:08 [Music]
1:39:13 and that's that right there
1:39:17 that's an incredible dish i just want to
1:39:19 tell you guys right there
1:39:24 so good
1:39:27 okay so
1:39:37 cranberry sauce on
1:39:39 for you
1:39:42 okay
1:39:43 and then you got these
1:39:45 right here
1:39:49 a lot of moving parts
1:39:54 and then i'm going to get these squashes
1:39:55 over here to you guys
1:40:02 now
1:40:04 that's what i talk about a feast that's
1:40:06 what i call a beast right there i don't
1:40:08 know if you guys see that
1:40:09 it's roasted kabocha squash roasted
1:40:12 butternut squash
1:40:13 man the stuffing i can't wait to get
1:40:15 into that stuffing i can't even wait
1:40:18 like i am i'm definitely gonna get into
1:40:19 that stuffing a little bit
1:40:23 amazing
1:40:26 brian says this man's dedication to
1:40:28 people's health day in and day out
1:40:30 forever is probably the most impressive
1:40:32 thing i've seen out of my living person
1:40:35 ever out of any living person ever
1:40:37 ryan jefferson i'm honored man
1:40:40 i truly am i can't even tell you
1:40:42 like that what how that makes me feel
1:40:43 seriously i mean i don't have words to
1:40:45 describe it really
1:40:47 and uh
1:40:48 hits me in the core and it hits me right
1:40:51 in the heart in a good way in just a
1:40:53 good way
1:40:55 anyway
1:40:56 so i'm moving this over in front of you
1:40:58 a little bit i'm going to take one off
1:41:02 yep i'm going gonna plate it up
1:41:08 so i'm gonna do a plate with a little
1:41:10 bit of everything
1:41:26 so
1:41:32 i'm gonna do some brussels sprouts over
1:41:34 here
1:41:38 okay and then i'm gonna get
1:41:43 you can even take the stuffing out if
1:41:45 you want put it on the dish
1:41:47 so good
1:41:49 right
1:41:50 i'm gonna put a few more in here
1:41:56 all right there we go let's get a little
1:41:58 bit of that going on
1:42:00 all right
1:42:02 that's one thing i want to do i'm going
1:42:03 to move this over for a little bit
1:42:05 a second
1:42:12 i'm going to take one of these
1:42:15 right
1:42:17 and
1:42:18 you can put it like this if you want
1:42:23 there you go
1:42:24 and that's not the butter that's a
1:42:25 kabocha one that's not the butternut
1:42:27 squash which is incredible you guys
1:42:30 i'm pumped up i can't wait to eat
1:42:33 and then a cranberry sauce you can put
1:42:35 it on top
1:42:37 right there
1:42:38 cranberry sauce you put it on top you
1:42:40 can put on the side i'm gonna put it on
1:42:41 the side right here of these it's piping
1:42:44 hot
1:42:45 hot cranberry sauce
1:42:48 that's the thing too it's hot piping hot
1:42:50 look at that you guys see the steam
1:42:52 coming off of that
1:42:54 right is that incredible it's so good
1:43:03 yeah so good got a little cranberry all
1:43:05 over my hand
1:43:10 all right
1:43:22 you guys this is amazing
1:43:25 amazing day
1:43:28 here we go
1:43:30 if you guys can see that up close
1:43:32 telegram can you see that
1:43:35 these all look amazing debbie gail says
1:43:40 cold white spring says i'm envious about
1:43:42 that meal
1:43:44 honored
1:43:47 you guys it's for great for
1:43:49 thanksgiving great for christmas great
1:43:51 for any time you can do it anytime you
1:43:53 want
1:43:54 proud of all of you i just want to say
1:43:55 and thanks for being here the medical
1:43:57 medium cooking show
1:43:59 this was so great
1:44:02 incredible and check out amazon live
1:44:05 because
1:44:06 that's where i'm going to be doing the
1:44:07 medical medium cooking show so make sure
1:44:09 you check that out when you get a chance
1:44:11 all right guys i love you greatly