https://www.youtube.com/watch?v=MBgF_zX2sJw

0:00 weaker than people's livers already are
0:02 out there so we're making two kinds of
0:03 guacamole two kinds of guacamole
0:06 interesting not so bad on the liver
0:08 compared to what people are Downing
0:10 right now at this time of year and we're
0:12 making hummuses we might make three
0:14 kinds of
0:19 hummus
0:21 crazy making ice cream mango ice cream
0:24 is the one I'm choosing to do I'm pumped
0:27 about that okay what else am I making
0:28 what else got a cre T I got the
0:31 guacamole I got that I got oh Walnut
0:33 butter don't miss out on that and I'm
0:36 going to hide the label right here just
0:38 like I do and that is a very popular
0:40 brand what you see here is an inch of
0:43 oil on top of a very popular Nut Butter
0:45 that's out there that people eat every
0:47 single day and people don't leave me
0:49 some of them but just so you know oil is
0:52 added to the nut Butters the really good
0:55 nut Butters the seed Butters all of it
0:56 out there oil hidden oil is at it that's
0:59 what they do people don't realize that
1:01 and we're going to make a walnut butter
1:03 without that and this is what it's going
1:05 to end up kind of looking like you ready
1:08 I made this Nut Butter months ago I'm
1:11 pretty sure it was months ago and do you
1:12 see the oil spilling out no you see
1:15 actually nut butter in here but not oil
1:17 spilling out how do you like that
1:19 there's another one too check this out I
1:21 made this one
1:23 too right take a look take a look take a
1:26 look take a look look look look and what
1:29 you see is how come where's all the oil
1:31 where's the oil no oil and I make nut
1:34 Butters almond almond butter peanut
1:35 butter you name it and that's the key
1:37 because everybody buys oil added in
1:40 their nut Butters and they don't realize
1:42 it and it's really sad so we're going to
1:44 talk about that all that oil on top of
1:46 that nut butter right there and when you
1:48 get nut butter and it doesn't look it
1:50 was freshly made pretty recently by a
1:52 company and then they put it out there
1:54 and then over time though as the thing
1:55 settle a few months later the cupboard
1:58 all that oil Rises right there that's
2:00 the that's the whole thing I want to
2:02 talk about too but anyway it's not about
2:04 that entirely because we're making all
2:06 that with the mm 1500 right there best
2:09 sale ever in the mm500 $140 off
2:13 $140 off get it for somebody for
2:16 Christmas if you waited all year and you
2:17 don't have the MN 1500 hands down the MN
2:21 1500 saves people money I'm watching out
2:24 there all the time I'm just going to say
2:26 this I'm just going to say this but the
2:28 users that are getting popular because
2:30 they got money behind them and
2:31 advertising and influencers behind them
2:33 those juicers spinning baskets and
2:35 everything else they don't squeeze
2:37 enough juice out of the produce and so
2:40 essentially you're throwing away money
2:42 and people who are chronically sick are
2:43 trying to juice every day people in the
2:45 medical mem Community who juice a ton of
2:48 stuff they can't just be buying cases
2:50 and cases of produce juicing it and
2:53 having not the results because you're
2:55 not getting enough nutrients extracted
2:57 from the juice it's not actually doing
2:59 its job get the juice out and they're
3:01 throwing away produce all that leftover
3:03 pulp is getting thrown away so if you're
3:05 somebody that's really wealthy and you
3:07 don't care and you just you you want to
3:09 use the juicers that actually only
3:11 extract some juice but not a lot you're
3:13 running lots and lots of prod then fine
3:16 that's fine but a lot of people want to
3:17 save money and a lot of people want to
3:19 be able to actually juice like celery
3:21 and everything else without actually
3:24 spending a ton of money saving thousands
3:26 over the time so that's what I love
3:29 about the M 1500 the 900 this is the mm
3:31 1500 right here you guys know I work
3:33 with the mega link is in the description
3:35 link is in the profile but we're talking
3:37 today about eating to protect your liver
3:41 so eating foods to protect your liver
3:44 because what people don't realize they
3:46 have overburdened stagnant sluggish hot
3:50 livers that are filled with fat the
3:53 liers get dysfunctional and then your
3:55 cholesterol gets out of whack everything
3:57 else gets out of whack deficiencies
3:59 start to happen because your liver is
4:00 the great converter let's talk about
4:02 that for a minute if you just got on
4:04 here I'm going to be making a ton of
4:06 food you see everything here if you're
4:08 getting kicked off IG I see a whole
4:10 bunch of people getting kicked off of IG
4:12 so it looks like IG is definitely going
4:13 to be doing some serious censoring on
4:14 this one so what you do is go to medical
4:17 medium.com and go there I'm streaming
4:20 live right now at Medical medium.com so
4:22 go there and see me there you can see me
4:24 also on telegram you can see me in other
4:27 places too um yo
4:30 amazing good to see you right there I'm
4:32 glad you're here I'm glad you're here
4:34 see guys you can go to rumble you can go
4:36 to telegram you can go to Facebook you
4:38 can be on IG right here people are
4:40 coming IG you can be on YouTube watching
4:43 this right now and also streaming live
4:45 on medicalmedium.com right now so you
4:48 guys we're going to make some food we're
4:50 going to talk about the liver a little
4:51 bit too so what happens with people's
4:53 livers is that they actually burden them
4:56 and they don't realize they burden them
4:57 so they overburden livers every single
5:00 day and that's what we're kind of taught
5:02 we're not taught how to protect our
5:04 liver how to look after our liver how to
5:06 get our liver in a better place and then
5:08 over time our liver stops working the
5:09 way it should work it doesn't produce
5:12 enough bile and when that bile isn't
5:14 produced we get in trouble and all that
5:17 fat sits around it doesn't break down
5:18 good enough it sits around in our
5:20 bloodstream then it eventually collects
5:21 in Our arteries then it collects in our
5:23 veins and over time we get problems
5:26 where we have all this plaque jacked up
5:29 all around around our blood vessels
5:30 veins arteries our liver gets sluggish
5:33 another thing too you go to the doctor
5:34 doctor takes blood work the blood work
5:37 comes back you're deficient in this
5:38 you're deficient in that you're
5:39 deficient in this and all these
5:41 deficiencies over time partly happen
5:44 because your liver is the great
5:46 converter what it does is it actually
5:48 converts the
5:50 nutrients and we don't have good livers
5:54 these days so we don't get good
5:55 conversion because you want good
5:57 conversion every single nutrient you eat
6:00 almost every single nutrient you eat
6:03 nutrients that come from your leafy
6:05 greens nutrients that come from your
6:07 onions your broccoli your radishes your
6:09 carrots everything your lemons your
6:11 limes your Tomatoes your avocados all
6:13 those nutrients have to be converted
6:16 they go into the liver boom they go up
6:17 the hepatic portal highway right into
6:20 the liver here and when that happens
6:23 your liver says whoa It's conversion
6:25 time so your liver has to anoint and
6:28 bless the nutrients is what it has to do
6:30 and people don't realize this they think
6:32 that if you take a whole bunch of
6:34 supplements the supplements are going to
6:35 work for you you take a whole bunch of
6:37 different things are going to work for
6:38 you and partially that partially that's
6:40 true but your liver still has to
6:43 methylate it still has to convert it
6:46 still has to anoint and turn and change
6:50 the nutrients around around a little bit
6:52 it has to bless them enzymes from the
6:54 liver attach to the nutrients carry the
6:57 nutrients along change the nutrients too
7:00 and then the liver has to store the
7:02 nutrients at the same time but if we
7:04 overburden we beat down our livers we
7:06 drink alcohol we do all kinds of stuff
7:08 we eat really greasy food fried foods we
7:11 eat too much oil in everything we get in
7:14 trouble the liver ends up weakening and
7:17 when it weakens it can't convert it will
7:20 not do that conversion that we need so
7:24 we walk around our liver is getting
7:25 tired it's getting stagnant it's getting
7:28 sluggish and then it's not doing its job
7:30 every day and then we go to bed at night
7:33 and our liver is tired it's too tired to
7:36 work hard for us all night long so what
7:39 happens when you go to bed at night your
7:41 liver starts to work that's when it
7:44 clocks in mainly clocks in in the middle
7:48 of the night that's where it starts to
7:50 bag up all the garbage all the junk all
7:53 the toxins all the poisons they get
7:55 bagged up in the middle of the night and
7:58 you got to keep that in mind right so
8:00 when we sleep our liver working while
8:02 we're resting that's how it works our
8:04 liver working while we're resting think
8:07 about a whole bunch of elves inside your
8:09 liver and they're making all kinds of
8:10 toys and they're doing all kinds of
8:12 stuff and they're using Hammers and saws
8:15 they're working all night long while
8:17 you're sleeping and resting but when our
8:21 livers get tired and they get beat up
8:23 and they get overburdened and they get
8:25 fatty and they start to get sluggish and
8:28 stagnant when they work in the middle of
8:30 the night they're not as efficient our
8:33 livers are not as working as they should
8:36 or efficient as they should so in the
8:38 middle of the night we sit there and
8:40 sometimes people toss in turns some
8:42 sometimes people have more gas sometimes
8:44 people have they're waking up in the
8:46 middle of the night sometimes people
8:48 don't feel good when they're trying to
8:49 sleep they're tossing and turning and a
8:51 lot of that is liver spasming out the
8:53 liver the liver being stressed out
8:56 overburdened stagnant and struggling so
8:59 people get liver spasms they don't even
9:01 know it a lot of people live with liver
9:05 spasms have no idea that's what's
9:07 happening and inside their body they got
9:09 an unhappy liver every single day that
9:12 wants to perform that wants to move
9:15 forward that wants to heal that wants to
9:18 get better but it just can't do what it
9:21 needs to do and every single day it's
9:23 repeat right we then overburden it again
9:26 we do alcohol we overburden it with two
9:29 much fat we end up eating too many
9:32 treats and when we do that our liver is
9:34 like oh here it goes again so let's talk
9:36 about bio reserves most people walking
9:39 around have low bile reserves what that
9:43 means is their liver is not producing
9:45 enough bile to break down the fats now
9:48 bile does more than break down fats bile
9:50 breaks down a lot of different aspects
9:52 of the food but fat is one of the number
9:55 one things that the bile actually does
9:58 but our bile is low for most people
10:01 walking around we have low bile and what
10:04 happens is food rots in the gut when you
10:06 have reduced bile levels inside your
10:10 liver bile that's not potent it's not
10:12 strong one problem that happens when
10:15 your bile is not potent and strong is
10:17 that it's not doing its job when it goes
10:20 up the bile duck when it gets into the
10:23 gallbladder our gallbladder start
10:25 getting wasted they start becoming a
10:27 trash compound they start start becoming
10:29 a trash dump and when our gallbladder
10:32 becomes a trash dump okay and it can't
10:35 be cleaned out we get in trouble then we
10:38 get the gall stones then we get the sand
10:39 in the gallbladder then we get all the
10:41 different gallbladder spasms and
10:43 problems a lot of people have to have
10:44 their gallbladders removed but when your
10:48 B is strong and potent and really
10:53 aggressive you can't collect a lot of
10:55 sediment inside the gallbladder you
10:58 can't collect a lot of Sandy sediment
11:01 stones and so forth inside the
11:02 gallbladder when the bile is really
11:04 vibrant it has vitality and it's strong
11:07 and it actually is Gusto what happens is
11:10 if it's not doesn't have that Gusto if
11:12 it's not that strong if your bile is
11:14 weak and you're producing less bile like
11:16 most people are the sludge builds up
11:19 inside the gallbladder the gallbladder
11:22 needs to be awaken it needs to be
11:24 shocked it needs to be pushed hard and
11:27 if our bile reserves are our gallbladder
11:30 is going to get stagnant too so boom we
11:33 got the liver that's stagnant and
11:34 sluggish and then boom we got the
11:37 gallbladder that's stagnant and sluggish
11:39 you see how it works that's what happens
11:42 there's people out there that're like I
11:43 want to do gallbladder flush I want to
11:44 take care of my gallbladder I got gall
11:46 stones I'm worried about gallbladder
11:48 problems and then what they don't
11:50 realize is they got liver problems they
11:52 had liver problems first not Gall
11:56 gallbladder problems first had liver
11:59 problems first so what happens is when
12:01 your bile is your bile reserves are low
12:04 stagnant sluggish and dirty and fill the
12:07 trash and garbage and then weak it goes
12:11 into the gallbladder and doesn't come
12:13 out easy and then the gallbladder gets
12:16 fatter and fatter and fatter and fatter
12:19 the gallbladder gets heavier and heavier
12:21 and becomes a sack of mud a sack of
12:24 stones a sack of sand so a lot of people
12:28 walk around and they got basically a
12:31 sack of stones and sand inside their
12:33 gallbladder it's just this little sack
12:36 that's filled up and how did it get like
12:38 that because bile was weak for a long
12:42 time bile reserves were low for a long
12:46 time and because of that all that trash
12:49 and garbage and poisons and toxins that
12:51 came out of the liver as the liver got
12:53 stagnant and sluggish they all landed
12:55 inside the gallbladder and there wasn't
12:57 enough body bile to go in there and
13:00 flush and push and flush and the potency
13:04 of the bile wasn't strong enough to
13:06 dissolve dissolve bile is extremely
13:11 powerful it's a dissolvent it's supposed
13:15 to break down fats and dissolve them
13:18 that's what bile does but when it
13:21 weakens it can't go and do that as much
13:24 so it enters into the gallbladder and it
13:27 can't do its job it's weak
13:29 it's lost its viscosity it's lost its
13:32 power it's not as powerful as it needs
13:35 to be it's not as stringent and that AR
13:38 stringency is gone away from the bile
13:41 and when it's gone and away from the
13:42 bile we get in trouble the gallbladder
13:45 starts to get Gnarly nasty filled with
13:48 junk garbage and sand and becomes a sack
13:50 of mud and that's what happens and
13:52 people walk around it could take years
13:54 you could be walking around through your
13:55 life and it could take years and your go
13:58 bladder just builds up and builds up
14:00 more slug you know more sludge in there
14:02 more problems inside there and then boom
14:05 it hits us we have the spasms we have a
14:07 problem we're having a we're putting
14:09 castor oil packs on our gallbladder we
14:12 live like that and that's a it's not a
14:14 fun place to be it's taking casserole
14:17 packs and you're looking up things and
14:18 you're using all kinds of stuff you're
14:20 on the internet what can I do for
14:22 gallbladder what can I do for
14:23 gallbladder then we're in that hell
14:25 which is oh my God I don't want to get
14:27 this gallbladder out the doctor says
14:29 it's going to turn Gang Green they did
14:31 an M they did a CAT scan they think my
14:33 gall bladder's got a problem what am I
14:35 going to do what's going to happen and
14:38 then you're back into the emergency room
14:40 then you're back in the doctor's office
14:41 and your gallbladder is becoming a
14:43 problem it's getting heavier it's
14:45 getting the sand it's getting the slug
14:47 the sludge in there and meanwhile how
14:51 did that even happen it happened because
14:53 the liver wasn't taken care of the liver
14:56 wasn't nurtured there wasn't enough Good
14:59 Foods going into the liver there wasn't
15:01 enough nutrients going into the liver to
15:04 shake it up to wake it up to keep it
15:06 going it wasn't there we starved our
15:09 liver of nutrients we starved our liver
15:11 of the things it needs like the glucose
15:14 and the nutrients and the trace mineral
15:15 salts and everything that the liver
15:17 needs we starved it we didn't do it on
15:21 purpose it's not your fault it's
15:22 nobody's fault it happened it just
15:25 happened and that's how it works we're
15:27 not taught we don't know what to do a
15:29 lot of us don't have the access to do so
15:31 or the resources and we just go through
15:34 life and our liver gets stagnant and
15:35 sluggish and eventually the gallbladder
15:39 pays the price and so many people get
15:41 their gallbladder out later you know if
15:42 you can do like a
15:44 futuristic futuristic history with
15:47 people okay you look at a person you see
15:50 them now like they are hey they're doing
15:52 good they're out in the street they're
15:53 doing stuff they're playing pickle ball
15:55 they're having fun or they're out there
15:57 playing tennis and they're having fun or
15:58 they're swimming or on their be on the
16:00 beach they're paddle boarding they're
16:02 doing what they want they're biking
16:03 they're having a good time you're like
16:05 okay that's great right they look like
16:07 they're in good shape they look like
16:08 they're taking care of themselves or
16:09 they're just living their life and then
16:12 go go 40 years ahead of time and you see
16:15 and it's like a war zone right people's
16:18 lives change things happen I had a penic
16:21 out I had you know pentis I had a
16:24 gallbladder out I had that I had this
16:26 other problem here I got this other
16:28 problem here here you know I got four
16:29 nodules on my thyroid I had a thyroid
16:32 surgery I had this times change and life
16:35 changes as the years go on but how do we
16:37 get to that point when it comes down to
16:40 gallbladders okay that is Cash Cow for
16:43 the hospitals Cash Cow for big Pharma
16:46 Cash Cow for the industry the medical
16:48 industry it's the gallbladder business
16:50 and a big part of that is because the
16:52 liver has lost its Gusto it's been
16:56 nutrient deficient over time it's not
16:59 converting the bow weakened it's not
17:01 strong it's not potent it's not going
17:04 right up into the gallbladder it's not
17:06 driving deep into the gallbladder and
17:08 pushing out the sludge and pushing out
17:10 the garbage instead we get in trouble
17:13 right Ron says cast oil packs can help
17:16 break up gall stones and kidney stones
17:18 as well I've never seen them break them
17:20 up I like CER oil packs I like them for
17:23 pain relief for people I do kind of acts
17:26 like an outside it's kind of acts like
17:28 an anti-inflammatory like a quick relief
17:31 anti-inflammatory so I'm not against
17:32 castor oil packs I think they're great
17:34 but I don't see them actually break up
17:36 kidney stones in people it's you know
17:39 but I see them give people relief though
17:41 when they got the kidney stones and the
17:43 gallbladder stones it gives them that
17:44 relief that I've seen for sure all the
17:47 35 years I've been doing this I see it
17:49 give people relief but they still end up
17:52 if they're you know if they if their
17:53 gallbladder gets all filled up with that
17:55 sand and that garbage and they don't
17:57 have enough of that liver power to do
18:00 what it needs to do to help get that
18:02 bile up there to break it up that's how
18:05 we get in trouble so our bile duck boom
18:08 as the bile is going up there it's weak
18:10 it's not as strong and it doesn't have
18:13 that strength in the stringency and if
18:16 it doesn't have that astringency it's
18:17 not going to actually dissolve what it
18:20 needs to dissolve and then sediment
18:23 turns into mud that mud forms into
18:27 Stones periodically depending on what's
18:29 really in there and then boom you know
18:32 that's where we get in trouble and
18:33 that's what happens very important
18:35 information if you're into gallbladders
18:37 if you're into livers we're talking
18:39 today about how to eat a little better
18:41 especially during the holidays when
18:42 we're dealing with anything in our life
18:44 chronic illness any kind of issues and
18:46 if we don't have chronic illness how do
18:48 we stay healthier during the holidays
18:49 talking about that too and one way is to
18:51 treat your liver right take care of your
18:53 liver make sure your liver is in good
18:56 shape you can do that while while going
18:58 through Christmas while going through
19:00 the holidays while going through New
19:02 Year you can take care of your liver
19:04 there's ways of doing it and that's what
19:07 we're going into now so let's go into
19:08 liver a little bit more which is really
19:10 important so our liver is the sponge
19:12 it's the filter I've been saying this
19:14 for years it's the very thing that's
19:16 holding all the toxins all the poisons
19:19 right all the different things that
19:20 we're up against viruses pathogens
19:22 bacteria all inside the liver the liver
19:25 becomes that sack right there that sack
19:28 that filter do you ever see a fish tank
19:31 you ever see that little carbon filter
19:32 in the fish tank it's sitting in there
19:34 in the fish tank that carbon filter it's
19:36 bubbling out right and the filter is
19:38 supposed to be actually keeping the tank
19:40 water cleaner for the fish and all that
19:45 all the different toxins that are in
19:46 that water it's supposed to go into the
19:48 carbon filter that's what your liver is
19:50 it's like you're the fish tank you're
19:52 the water tank right here and your liver
19:56 is the filter in that fish tank right
19:58 there so that is your filter now what
20:01 you don't want is you don't want your
20:02 filter getting old and nasty and gnarly
20:05 and fill the junk in garbage you don't
20:08 want that River being filled up with all
20:12 of that okay when it's getting nasty and
20:14 early and getting filled up with garbage
20:16 we get in trouble because the garbage
20:19 has to go somewhere else so where does
20:20 it go your lymphatic system so the more
20:22 your liver is stagnant and sluggish the
20:25 more your lymphatic system gets stagnant
20:27 and sluggish lymphatic system is the
20:30 Overflow so let's go into lymphatic
20:32 system a little bit I know a lot of you
20:34 guys love lymphatic system I hear a lot
20:37 of people talking about the lymphatic
20:38 system everybody's going for the
20:40 drainage right you lay on the table and
20:42 they're like okay here you go and
20:44 they're rubbing everything and they're
20:45 working on your your lymph right they're
20:47 doing the whole thing you're like whoa I
20:48 feel better now then they're working on
20:50 your abdomen they're pushing down in
20:52 your abdomen and you're like okay I'm
20:54 less bloated they're squeezing
20:56 everything out but what people have to
20:58 realize is it fills back up fills right
21:01 back up the next day fills right back up
21:04 the next week fills right back up it's
21:06 your overflow if your liver is nasty and
21:08 gnarly it dumps everything boom over
21:11 into your lymphatic system that's how it
21:13 works right I see people out there they
21:15 want to do lymphatic cleanup but they're
21:18 not doing liver cleanup they're doing
21:21 lymphatic cleanup but they're not doing
21:24 liver cleanup and that's where people
21:26 get in trouble it's like they're focused
21:28 seeing on their eyes on the wrong ball
21:30 they're lymphatic lymphatic lymphatic
21:32 lymphatic meanwhile it's the liver it's
21:34 the liver it's the liver that you have
21:36 to work on so your lymphatic system
21:38 doesn't become the garbage dump and the
21:40 garbage pit for when your liver is
21:43 completely stagnant sluggish and
21:45 overloaded very important to know right
21:47 there so if you guys are into lymphatic
21:49 systems and you want to take care of
21:50 your lymphatic system you want it
21:53 healthy you want your lymphatic system
21:55 clean you want the color of the fluid
21:58 and your lymphatic system clear because
22:01 right there people don't know it but
22:02 they got the pus they got the yellow pus
22:04 inside their lymphatic system and that
22:07 yellow pus is because of the Overflow
22:09 from the liver pouring into the
22:12 lymphatic system that's what it is Li
22:14 liver gets overloaded your liver gets
22:16 burdened over burdened and stagnant and
22:18 sluggish all that overflow gets pushed
22:21 Boop into your lymphatic system and here
22:23 we are we're in lymphatic hell we're
22:26 getting the lymphatic drainage we don't
22:28 feel good our lym we're swelling we're
22:31 get the lymphodema we're not doing so
22:33 good we're always a little extra swollen
22:35 than we should and people get worried
22:37 about that and what's happening is our
22:40 livers are overburdened and let's go
22:42 into night time a little bit when we go
22:44 and sleep at night going ready for bed
22:47 and that's it it's time to go to bed we
22:49 click off the light and as the we hours
22:51 of the morning start kicking in your
22:53 liver is working it's working overtime
22:56 and that's what it's doing it's trying
22:57 to take the junk up and clean it up and
22:59 bag it up and get ready so it wants to
23:01 be flushed out in the morning we wake up
23:03 in the morning and we don't flush it out
23:05 that's what happens we wake up in the
23:07 morning and we're not doing our celery
23:09 juice we're not doing our lemon water we
23:11 end up doing something else wake up in
23:13 the morning and we end up putting fat in
23:16 our diet right fat in our breakfast and
23:19 when we do that we overload the liver
23:22 again we don't give our liver a chance
23:24 to recoup flush out the poisons and
23:27 toxins the liver stays stagnant and
23:29 sluggish and
23:30 then the liver can't push all that
23:34 garbage in the right spots the B's weak
23:39 the bile is actually lost its strength
23:42 the bile pushes up into the
23:44 gallbladder it takes some junk up with
23:47 it it doesn't get dispersed it's not
23:49 astringent enough our gallbladder starts
23:52 getting sicker our lymphatic system
23:54 starts getting mucker and yellow and
23:56 mucus and pus and every day we walk
23:59 around swollen we walk around with all
24:02 this junk in our liver and a stagnant
24:04 sluggish liver and then the holidays
24:06 come so that's the next thing too and
24:09 all of a sudden the holidays come along
24:12 and we're just like eating whatever
24:13 we're eating we're over this person's
24:15 house family's house friends's house
24:17 we're at the
24:18 office we're seeing everybody eat what
24:20 they want there's cakes there's cookies
24:22 there's treats there's Donuts there's
24:24 Bagels there's everything under the sun
24:26 there's the cookies with Christ tree
24:28 designs on it there's cookies with like
24:30 Rudolph on there and we're eating it all
24:33 and we're thinking too much sugar too
24:35 much sugar when really there's a lot of
24:37 fat in there and that fat starts to
24:39 burden in the liver starts to drag it
24:41 down and in the holidays we're like no
24:44 no it's New Year's Eve is coming I'm
24:46 gonna make a pledge I'm gonna commit I'm
24:50 gonna start January 1 I'm going to get
24:52 this weight off of me I'm going to do
24:54 everything I can and we're back to that
24:57 again
24:58 so let's talk about like another thing
25:00 that takes a hit at this time of year so
25:03 what am I even talking about your liver
25:06 takes a hit at this time of year big
25:08 time your gallbladder takes a hit big
25:11 time this time of year your pancreas
25:15 takes a hit big time this year any year
25:20 this time of
25:22 year so what happens is that this time
25:25 of year those three things take a huge
25:28 hit right there and guess what our
25:31 stomach takes a hit too unfortunately
25:33 when all that's taking a hit let's go
25:35 into that a little bit so a lot of
25:38 people have gut rot in their intestinal
25:41 tract in their colon gut rot why do they
25:45 have the gut rot because their food's
25:47 not breaking down one of the reasons
25:49 their food's not breaking down is their
25:50 HCL is low their HCL is low their little
25:55 gastric glands these tiny little glands
25:57 inside their stomach get weak and beat
25:59 up over
26:00 time and we end up
26:03 killing those little gastric glands they
26:06 don't work as good we don't produce the
26:08 HCL we need that hydrochloric acid isn't
26:11 breaking down the protein we're dumping
26:14 protein in we're dumping all kinds of
26:17 stuff in and our HCL is not breaking it
26:19 down and that protein goes down into the
26:22 gut and it starts to
26:24 rot and then your liver is like I don't
26:28 have enough bio I can't break down the
26:31 fat I can't break down some of the other
26:33 nutrients I can't break down some of the
26:35 other particles and boom now we have
26:39 that problem too you got rotting fat
26:42 going rancid you got rotting protein
26:44 going bad everything's going sour it's
26:47 fermenting did you ever run into that
26:49 with people at all where you smell it on
26:52 their breath do you get a breath test
26:54 from them get the breath test right
26:59 you smell it on the breath right did you
27:01 ever get that with someone where it's
27:03 like you just smell it it's fermented
27:06 it's sour it smells like sourdough it's
27:09 like hey man did you just have sour
27:11 dough
27:12 bread dude did did you just have sour
27:15 dough bread or
27:17 what is that what you had because guess
27:20 what that stuff stinks it's fermenting
27:23 you got a soup in here stuff is rotting
27:26 you got all kinds of different protein
27:27 and fat down in the bowels and they're
27:30 rotting yeah all that ammonia is being
27:33 produced the ammonia is actually going
27:35 through your body it's coming out of
27:36 your skin it's coming out of your
27:39 armpits it's coming out of everywhere
27:41 it's coming out of your ass it's coming
27:43 out of your mouth it just stinks the
27:46 ammonia and then all that broken down
27:50 ammonia that's just rising and floating
27:53 everywhere is lifting off taking off
27:55 getting stronger and stronger and your
27:57 your proteins are not breaking down and
27:59 more fermentation is happening and more
28:02 rotting is happening it's called gut rot
28:04 so people walk around with gut rot
28:06 that's what they
28:07 do heavy fatty meals hit the pancreas
28:12 hard and the pancreas has to pump out
28:15 insulin that hormone has to be pumping
28:18 out and when it's pumping out that's
28:20 another thing let's go into that a
28:22 little bit so we talked about the
28:23 stomach people's stomach gastric glands
28:25 don't produce HCL
28:28 they can't break down the proteins their
28:29 liver can't break down the fats as good
28:32 so the liver right the bile weakens
28:34 we're in that your gallbladder gets
28:36 sluggish fill the junk sediment sand all
28:41 kinds of different rocks start to
28:42 actually get produced in there and then
28:45 your pancreas has to produce lots of
28:48 insulin because we're eating so many
28:51 Abominations we're eating so much stuff
28:54 that's fun we're having too much sugar
28:57 and fat combined we're having it
28:59 combined and when we do that we're
29:01 getting insulin resistance so
29:03 everybody's walking around at this time
29:05 of year like on the edge your A1C is
29:07 about to go up they're they're about to
29:10 get a piece of plaque broken in an
29:11 artery going up to their brain or lung
29:14 they're about to get something else
29:16 happened have a heart attack people
29:17 stroke out this time of year A lot of
29:19 times because they're dehydrated their
29:21 body's filled sluggish filled with all
29:23 that dirty blood syndrome their pancreas
29:26 too much insulin so much insulin
29:28 resistance it's out of control and then
29:31 their liver is so sluggish and stagnant
29:33 the food's not breaking down and
29:35 digesting good doesn't it sound like a
29:37 nightmare yeah it doesn't seem like a
29:38 nightmare but it is for so many people
29:41 the thing is with sugar just so we don't
29:43 confuse things you need sugar to survive
29:45 but when we eat a lot of sugar and then
29:47 fat combined together the pancreas has
29:51 to work even harder and produce more
29:52 insulin and then boom we're blocking the
29:55 sugar from getting into the cells
29:56 because of all that fat that's there and
29:58 then we get nutrient deficient from that
30:00 all on itself it's a whole another story
30:02 in insulin resistance and diabetes and
30:04 everything but we don't need to go there
30:05 right now let's start making some food
30:08 I'm excited you guys thanks for actually
30:10 listening to some of this fun
30:12 stuff put the dummy back right there so
30:15 I just want to let everybody
30:18 know I'm making two
30:21 guacamole I'm making a few different
30:24 hummuses hummus hummuses I'm making also
30:28 some Walnut
30:29 butter which is really cool make sure
30:32 you actually grab a book someday you
30:34 know you grab Liver Rescue there's so
30:36 much information about the liver here
30:38 it's an amazing book cleanse and heel is
30:40 another book you can get too right there
30:42 which is an Incredible Book right there
30:44 too so many ways to eat take care of
30:46 your liver so many different protocols
30:49 all right let's go let's try to do
30:51 something let's try to make something
30:52 happen here what can we make first we're
30:55 also making a pea hummus which is really
30:59 really interesting I got to say right
31:01 let's see if this this is on it's on all
31:04 right let's start with
31:07 something I think we're going to have
31:08 some fun let's start with some
31:11 regular actually let's do the guacamole
31:14 first yes I feel like doing that a
31:17 little bit more okay so I got avocados
31:20 let's
31:21 roll so I'm cracking them open right
31:24 here let's get a few of them
31:27 go here
31:32 okay I saw someone say what book is it
31:35 it's a lot of different books right here
31:37 right you got the cleanse to heal okay
31:40 you got the Liber rescue as
31:42 well these are two incredible books if
31:45 you don't have them already there it
31:48 is all right so we're making some
31:51 guacamole right now this is going to be
31:54 fun so I'm cutting open the avocados
31:57 right now now what I like about making
32:00 guacamole with the mm500 and this mm500
32:04 is
32:05 $140 off right now it's the best sale
32:07 I've ever seen on the mm 1500 never seen
32:11 a sale like it it's
32:13 $140 off if you guys are looking for
32:17 something like this so I'm cracking
32:19 cracking open a lot of avocados I want
32:22 to make a couple of different guacamole
32:24 really quick here this is really cool
32:27 let me get another avocado
32:29 going these are really nice avocados I
32:32 love when the avocados are nice like
32:34 this
32:36 incredible all
32:38 right okay so what I'm going to do is
32:41 get a couple of things ready
32:43 too going to grab this to and use
32:49 it okay right there now let me get a
32:54 couple of things together too I got a
32:56 little bit of salt if you like that you
32:58 can put a little bit of salt in there
33:00 okay you can throw a few tomatoes in
33:02 there if you want to actually do that
33:04 that's not something that uh that people
33:07 see normally if you make a guacamole in
33:09 here which is really cool you can put
33:10 some tomatoes in there I got some lemon
33:12 and lime which one do you like I'm going
33:13 to go with some limes right
33:16 there I'm excited about this this is the
33:19 kind of food I like to make my family my
33:21 friends during the holidays and the
33:23 crazy thing is when they're out there in
33:26 the world they're getting into all kinds
33:29 of stuff all kinds of trouble and then
33:32 they land here at the medical medium
33:35 kitchen and they're just like eating all
33:37 the good stuff they're like why is this
33:39 so good why does this taste good like I
33:43 could have been eating this instead of
33:44 what I've eaten you know the other day
33:47 you hear what they've eaten it's like
33:48 whoa you know I have a friend that just
33:50 is on the road all the time and then
33:52 it's like I wish I had some of that good
33:54 medical medium stuff right now all
33:58 right so I got some
34:01 lime all right I got some spices I got
34:04 some hot pepper take a look at this can
34:05 you see this you guys cayenne pepper
34:07 from my garden right there okay I'm
34:10 going to make two kinds of guacamole
34:12 one's going to be an herb guacamole one
34:14 is going to be a guacamole that's the
34:15 simplest most basic guacamole you've
34:18 ever seen probably let's
34:21 go get a spoo
34:23 out you go you guys know I work with
34:27 Omega on the mm 1500 it's an incredible
34:30 machine for so many
34:33 reasons all right going to run some
34:36 avocado in
34:40 here excited link is in the description
34:42 it's in the bio it's $140 off right now
34:46 you guys know
34:47 that I usually don't even I don't even
34:50 talk about the juicer unless I know it
34:53 can save people money like if there's
34:56 like a a sale on it or
35:01 something
35:03 right so I'm throwing some avocado in
35:08 here like this I love making
35:13 guacamole it's one of my favorite things
35:16 to make it's coming out really
35:20 nice what there you
35:25 go run some avocado through
35:31 here now I don't know about you but like
35:34 when I make guacamole for family and
35:37 friends I I get a lot of avocados I sent
35:41 a friend to the store I was like hey
35:44 could you go and get like some avocado
35:47 for me I need a bunch of them I'm making
35:49 it for family some
35:51 guacamole and then what I'm going to do
35:53 is put some lime juice right in here too
35:56 right into here I'm going to drop some
35:57 salt in there
35:59 too someone said why do you juice
36:03 avocado well I'm not juicing avocado the
36:06 machine is actually
36:08 set for avocado it's got this little
36:12 setting thing in there I'm going to drop
36:14 some salt in here a little bit of
36:19 that then remember this is really basic
36:23 this is really
36:25 simple
36:27 this isn't just a
36:30 juicer dude this isn't just a juicer
36:33 this is the mm1 1500 we're gonna make
36:35 hummus with this thing we're gonna make
36:37 hummus we're making guacamole with this
36:39 thing are you
36:40 kidding this isn't just no way this is a
36:44 really
36:46 basic guacamole I'm making right
36:51 now pretty
36:53 cool now I put a little bit of pinch of
36:56 salt in there I put some lime in there
36:59 I'm going to squeeze a little bit more
37:01 lime in here too I like doing it like
37:04 this boom how cool is that now I am
37:08 going to make this one a little spicy so
37:09 I am going to put this in
37:12 here can't help
37:15 it I do like the heat so I put you know
37:18 pepper hot peppers almost anything the
37:21 only thing is you might get somebody
37:23 like a family member or a friend and
37:24 they're just they're not into the
37:26 they're not into the hot
37:29 pepper it's a little too much for
37:31 them I'm going to make two kinds of
37:33 guacamole this is the basic one right up
37:36 front
37:39 here whoa you see that hot pepper come
37:41 out right there there's the hot pepper
37:42 it ran right through yeah that's
37:45 insane all right that's one kind of
37:50 guacamole
37:53 nice you really like that all right let
37:56 that run
37:59 out shut this down so there we
38:03 go okay I'm going to mix it just a
38:05 little
38:07 bit I'm excited about that this is
38:10 without herbs or anything except for the
38:12 cayenne pepper I'm taking show you right
38:13 there that's one guacamole all it has is
38:16 lime in there and a hot pepper cayenne
38:20 pepper so it's got an edge to it okay
38:22 now what I'm going to do is pop a little
38:24 bit of garlic powder right in it as well
38:28 so drop a little garlic powder on
38:31 there you can spice these up all you
38:34 want any way you want I'm going to put a
38:36 little bit of onion powder too right on
38:38 that
38:39 guacamole
38:41 boom that's a basic one with some spices
38:44 added into it it's got
38:48 lime set a little bit of lime there take
38:50 a look you guys we're going to do it
38:52 this way today there it is that is
38:57 one nice little
39:00 guacamole and I am going to now make
39:04 another one really quick I'm actually
39:06 proud of this one right here it came out
39:08 really good I'm popping some lime on
39:10 there boom okay moving along make
39:14 another one right here got another
39:17 Bowl all right this one is going to be
39:19 the herb one I'm running some herbs in
39:22 here I'm running some other things too
39:23 in here I'm kind of looking into looking
39:26 forward to this actually let's crack
39:29 open a couple more
39:32 avocados
39:34 nice
39:36 nice there we go that one's got a
39:39 stubborn little pit in the
39:41 center okay let's grab another
39:45 one that one's still hard that one's
39:48 still
39:50 hard you don't want them so soft where
39:52 they're mushy they they're getting the
39:54 brown spots too many Brown round spots
39:57 they're getting fermented a lot of
39:59 people use fermented avocados and don't
40:01 realize it they make a guacamole and
40:03 it's terrible I'm doing lemon with this
40:05 one if you guys are okay with that got
40:08 my
40:11 lemon all right pumped up about this
40:15 let's
40:16 roll
40:17 okay
40:19 avocado is not a real heavy fat okay it
40:23 is an overt fat but it's not a real
40:26 heavy one keep that in mind it's easier
40:29 on the liver easier on the system if
40:32 you're dealing with chronic illness if
40:33 you're dealing with with all kinds of
40:35 other
40:36 issues digestive problems it's really
40:40 it's so much more gentle I'm a big
40:43 avocado fan anybody who knows medical
40:46 medium and they and they say hey he
40:47 doesn't like avocado it's not exactly it
40:50 I really do like avocado it's just that
40:52 so many people come to the medical
40:54 medium Forefront Frontier putting lemon
40:57 in here they come to the medical medium
41:01 Frontier because they're really sick
41:03 let's face it that's why they're doing
41:05 it I popped a little bit of little pinch
41:07 of salt in
41:09 there I want a hot pepper in here too
41:13 I'm going to pop that in there as well
41:16 okay there you
41:20 go they come into it where hey I'm so
41:24 sick I need answers I need medical
41:27 medium books I need to learn how to heal
41:30 and then it might say look you might
41:32 want to back off on Avocado if you're
41:34 really sick and just work on some of the
41:35 other protocols but if you're
41:38 not if you're not like if you're like
41:40 hey I'm not that bad I'm working on my
41:42 healing have some avocado have some
41:45 guacamole
41:46 definitely so now what I'm going to
41:49 start doing is putting some fresh herbs
41:51 in here too any
41:53 second okay guacamole is a holiday dip
41:57 it's holiday
41:59 fun okay now let's start doing it start
42:03 doing some killar stuff right now I got
42:06 some oregano right
42:08 here straight out of the garden I want
42:11 to put some oregano in this
42:14 guacamole I got some
42:17 parsley right here I want to run some
42:20 parsley in this guacamole too this is
42:23 also out of the garden as well there we
42:25 are right there got some curly leaf
42:28 parsley let's get that in
42:31 there so this is an herb
42:35 guacamole I love doing it this way get
42:38 ready for this okay two Sage
42:42 leaves two in here boom boom two Sage
42:47 leaves in there
42:49 bam squeeze a little bit more lemon
42:53 nice another little pinch of salt Bo
42:56 boom this is the herb guacamole get
42:59 those herbs in there that's what we're
43:01 doing there okay I'm going to run a
43:03 little tomato in here too some yellow
43:07 tomatoes inside this
43:10 guacamole is this exciting I don't know
43:13 is it just me because I'm I'm having a
43:15 blast every time I take this baby out to
43:18 do this kind of thing it's like so
43:21 fun here we go you guys want to know
43:24 anything about this juicer
43:26 does all kinds of different things it
43:28 doesn't just juice it's like a
43:30 Nutritional Center you can make all
43:32 kinds of things hummuses guacamole all
43:35 right I'm putting some fresh tomato in
43:37 here love doing that yellow
43:42 tomato incredible all right get that in
43:47 there all right pop a little bit more
43:53 avocado and finish this one up there's a
43:55 hot pepper in here there's lemon this
43:58 time in this one the other one has lime
44:01 if you think there isn't a difference
44:02 there really is a difference some people
44:05 like it with lemon some people like it
44:07 with lime I like it with both some
44:09 people say tomato some people say tomato
44:12 just call the whole thing
44:15 off here you
44:23 go okay we did some tomato got lots of
44:27 avocado in here I'm going to put a
44:29 little bit more herb I'm making a big
44:32 one there we go
44:35 incredible pumped about this let's throw
44:39 a nice curly leaf parsley down in here
44:43 look at that you guys right out the
44:46 garden there we
44:52 go and I'm really into like herbs so I'm
44:55 I'm even going to do a little bit more
44:58 oregano this is a medicinal guacamole
45:00 just so you know this is like a medicine
45:04 guacamole this machine is a medicine
45:06 maker keep that in mind this machine is
45:09 a medicine maker look at that herb
45:12 coming right out you see this herb
45:13 that's pulverized check take a look you
45:15 guys that's herb that's pulverized so
45:18 nutrients are easy to receive that goes
45:22 in there look at that it's pulverized
45:23 herb that is incred incredible that's
45:26 insane let's mix this up got a little
45:29 bit more coming through all right juer
45:33 you talking to me are you talking to me
45:35 juicer are you saying you got a little
45:38 bit more that's coming out I want to
45:40 hear you come on juicer Keep It Coming
45:43 keep it
45:44 coming that's the
45:46 way there we go going to mix this up
45:49 take a look let's shut this down you
45:51 guys that's the medicine guacamole right
45:54 there so what you see is intense herbs
45:58 in there you got Sage fresh Sage right
46:01 out of the garden you got parsley you
46:03 can go the store get stage there get
46:05 stage get partially there right there
46:07 you go you got it all and I'm going to
46:09 take a little taste are you guys okay
46:11 with
46:12 this bear with me a little bit okay I'm
46:15 going to take a look over here I'm going
46:17 to pop it right into this this bowl for
46:20 a second a little bit of
46:24 it there you go
46:27 all right let's get a little
46:30 taste all right do not fall do not fall
46:35 I got a cucumber right here let's do a
46:37 little
46:40 crud that's
46:42 sick that's insane right there double
46:45 dip is that okay can should I flip it
46:50 around oh yeah that's insane right there
46:54 mhm hey guys you see that a so good we
46:58 got a lot more to
46:59 do hope you guys are ready cuz we're not
47:03 messing
47:05 around all right all
47:09 right let's get that guacamole over to
47:11 the side let's move over this lemon
47:15 okay
47:18 okay see
47:23 here what I'm going to do is
47:26 I think I got a lot of things let me
47:29 actually do this first you guys let me
47:31 clean off a little bit of this because
47:34 we got some stuff to do I'm excited
47:36 about
47:37 this guacamole is one of those things
47:40 where you know you know it's good for
47:43 you for so many
47:50 reasons all
47:54 right there we go
48:01 grab this one right here all right guys
48:04 I want to show you how you can assemble
48:05 this let's do that right here I know
48:08 people are asking right
48:10 now all right so what you're seeing
48:14 right here is with this machine is I'm
48:17 using some different parts I'm not just
48:19 using the juicer parts for like juicing
48:22 right it's really easy to use like
48:24 earlier I used the juicer
48:27 apparatus Implement I used it earlier
48:31 right to make
48:32 juice right now what I'm doing is I'm
48:35 using this piece right here from the
48:38 mm500 I put this in this is for the nut
48:41 Butters this is for the guacamole this
48:44 is for the hummus so I put this in there
48:46 you see how it works I wanted to show
48:47 you this and then there's this little
48:51 piece just like this right here check it
48:53 out little piece and that little piece
48:55 goes goes right in that piece and it
48:57 goes right on here boom got it together
49:00 just like that pretty
49:04 cool all
49:07 right
49:09 um
49:12 see going put this back on and use it
49:14 here okay so I'm using this for
49:16 guacamole right here so I'm going to
49:18 take it apart for you is what I'm going
49:20 to do about
49:21 that um if you do this right here see
49:25 and that little piece is there too you
49:27 guys and that's the piece right
49:30 there all right that is the same system
49:35 as the other
49:40 one all right I'm going to make some
49:43 hummus let's go let's get going on
49:51 this let's make some garbanzo bean
49:54 hummus
49:57 is what we're going to
49:59 do all right and let's get a bowl out
50:02 for
50:04 that could be a little bit of avocado
50:06 left over in this hummus but I don't
50:08 care you can rinse it out you can clean
50:09 it out really quick I got the sink right
50:11 here I can take this rinse it right out
50:14 but I'm going to leave it in because
50:15 there's no really worry about it there's
50:17 no need if a little bit of guacamole
50:19 ends up in my hummus that's fine but if
50:21 you're somebody that wants to just give
50:23 it a quick rinse easy to do you can put
50:26 it back on you can make other stuff so
50:28 what I have right here is a bowl of
50:29 chickpeas garbanza
50:31 beans you guys can
50:34 see and I'm going to make hummus get
50:40 this I'm GNA make it without using
50:43 Sesame tahini I'm not going to use a
50:45 whole bunch of tahini in here I'm not
50:47 not going to dump a whole bunch of olive
50:49 oil in here either this is easier food
50:52 on the liver that's what this is keep in
50:55 mind
50:55 it's easier food on the liver so what
50:57 you see is sesame seeds take a look you
51:00 can get the flavor of Sesame in your
51:05 hummus without burdening the liver with
51:08 too much
51:10 oil too much tahini you don't need to do
51:13 that you can make a hummus and just use
51:16 some sesame seeds in here get it ground
51:19 up all the same in there that's that's
51:21 the difference so let's
51:23 go let's drop some of these garbanzo
51:26 beans in here right
51:28 here you can make hummus without olive
51:31 oil without tahini check this out right
51:35 I got some I got some garbanzos coming
51:38 through you guys look this is easier on
51:41 the
51:42 liver you realize like how very little
51:46 this is a handful of sesame seeds much
51:50 different than a tablespoon of tahini in
51:52 somebody's Hest right look at this see
51:55 have the seeds going there so very
51:58 little but yet the flavor is knock your
52:01 socks off flavor is insane like it's so
52:05 good look dropping that in here this is
52:08 a basic hummus you don't have to go too
52:11 crazy Mary says best thing is that
52:14 juicer takes less than five minutes to
52:16 clean it's so quick I could have
52:18 actually cleaned this whole part right
52:19 here had you guys wait probably would
52:21 have done it in a minute and a half
52:24 right
52:26 all right so what you're seeing right
52:28 here is hummus being made do you like
52:32 it's spicy do you like your hummus hot
52:35 how do you like it well I'm going to
52:38 stick another hot pepper in mine okay
52:41 I'm going to put half of a hot pepper in
52:43 mine right there there we go and I'm
52:46 going to keep keep it coming I'm going
52:48 to get lemon in
52:51 here I got a lemon squeezing the lemon
52:54 right in here there we go knocked out
52:58 that
52:59 seed nice lemon
53:02 juice just like that
53:05 ready some more sesame seeds dropping in
53:09 here you guys got to realize the reason
53:11 why this is liver friendly that amount
53:14 of sesame seed is nothing compared to a
53:17 tablespoon of Sesame butter it's nothing
53:20 compared to that like seriously you can
53:23 drop some garlic powder in here why not
53:26 you can just go straight in
53:30 here got the garlic
53:32 powder we got the lemon in
53:35 there there we
53:39 go all
53:42 right this is just this is
53:46 incredible we're going to put a little
53:47 touch of salt people that come over
53:50 they're like where's the salt you know
53:52 where's the salt there we go little
53:53 touch of salt in there
53:58 and what you're watching it's a
54:01 phenomenon what you're
54:03 watching is some serious hummus being
54:06 made this is garbanzo bean
54:09 hummus I mean I'm already going what two
54:12 three four people can have this already
54:14 I'm making a big one check that
54:19 out this isn't a fancy one this isn't an
54:21 herb one look at that look how it's
54:23 coming out you guys is that insane or
54:25 what I got so many things to make right
54:28 now I'm so pumped look at that all
54:31 right I'm going to mix that up these are
54:33 the sesame seeds I used I'm going to put
54:35 them back over here I'm going to move
54:37 the garbanzos over
54:41 here so much to
54:44 do yep
54:46 cool throw that in there try pie this
54:49 like
54:50 this so good all right I'm going to mix
54:53 that up
54:58 let me show you right here that's
55:01 hummus
55:03 right and there isn't a tablespoon of
55:05 oil there's not a tablespoon of olive
55:08 oil there isn't a tablespoon of tahini
55:11 in here it's easy on the liver easy on
55:14 the
55:17 bile bile production in the liver
55:19 people's livers can't break down enough
55:21 fat then it sits in their colon their
55:23 small intestinal tract it goes r it and
55:25 it feeds everything that shouldn't
55:28 feed so I'm just mixing this
55:30 up and we got some
55:33 hummus let's pop that into a little Bowl
55:36 right
55:39 there here we
55:42 go I'm going to get some in here you
55:45 don't have to put put it all unless you
55:46 want to there we
55:51 go all right check this out
55:56 of
55:58 guacamole you got people coming
56:01 over back to the crud this time it's
56:04 with hummus made from the mm 1500 I'm
56:07 going to take a
56:15 radish so
56:17 good we got so much more to make I'm
56:19 going to be eating all day love it how
56:22 long does that last
56:23 huh
56:25 frally made put it in the fridge last I
56:27 don't know a
56:30 week
56:32 more maybe
56:35 longer so good maybe longer all right
56:40 next on the express
56:42 way on the aw
56:47 Express we got some black beans right
56:51 here just so you know um
56:57 the this hummus right here looks like
56:59 it's
57:01 dry it's not sloppy wet if you want a
57:04 sloppy wet one put in a little bit more
57:06 lemon right but this is not actually as
57:10 dry as you think it is right there it
57:11 would never smooth out like that I'm
57:13 just trying to show you right here but
57:15 if you want it like watery if you want
57:17 your hummus like water like watery like
57:20 not just like like creamy not just
57:22 creamy but you want it like water-based
57:25 put more lemon in
57:27 there can't please everyone okay let's
57:31 go we're going to do some black bean
57:33 hummus right now which I'm actually
57:34 excited
57:36 about next on the list let's
57:39 go
57:41 yep turn on the machine black bean
57:44 hummus coming right
57:48 up right put your black beans right in
57:50 the machine guys just so you know this
57:52 machine is $140 off that's best price
57:55 I've ever seen with the mm 1500 it
57:58 juices it makes food you can do healthy
58:01 foods that are easy on the liver it
58:04 doesn't get any better than that I'm
58:06 going to drop a lime in
58:08 here got to put a spin on it when you
58:11 throw it in the air that's what I do I
58:13 throw a spin on it
58:15 right okay I'm dropping lime right in
58:19 this black bean
58:20 hummus this is going to taste so
58:23 good so good get the black beans in
58:29 here all right you can put herbs in here
58:31 you can put anything your heart
58:34 desires but the goal is not to put a
58:36 whole bunch of oil in there not to put a
58:38 whole bunch of like tablespoons of of
58:41 tahimi in here you don't have to do that
58:44 drop a little
58:46 salt a little pinch of that I'm sorry
58:49 but I'm going to drop another hot pepper
58:51 in
58:53 here
58:56 hopefully you're okay with that you can
58:58 put fresh garlic in here I'm using the
59:01 spice which you can do fresh that's
59:04 fine look at
59:08 that you're
59:11 watching the medical medium cooking show
59:14 we're making food fast we're making
59:17 guacamole after guacamole we're making
59:20 hummus after hummus we're gonna be
59:23 making mango ice cream
59:27 what else what else right look at that
59:31 black being and hummus coming right up
59:33 do you want some herbs in here because I
59:37 do I'm going to drop some parsley down
59:40 in here and I'm going to drop a little
59:43 bit of oregano down in here
59:46 too I might even put a sage in
59:50 here that's medicine we're talking
59:53 about
59:55 people would love this if you actually
59:58 served it to them they would love this
1:00:01 dropping these black beans in here let's
1:00:03 get some more
1:00:05 lime look at that am I
1:00:10 multitasking
1:00:12 yep we got more lime in there now we got
1:00:17 our black beans in there
1:00:21 boom look at
1:00:23 that all right you
1:00:27 guys now the black bean hummus is more
1:00:31 moist black beans tend to have a lot
1:00:33 they tend to hold a lot more fluid water
1:00:37 for the holidays you can make these all
1:00:38 these different tips from
1:00:41 here all these different
1:00:45 recipes for your friends and family
1:00:47 during the holidays all these
1:00:52 dips yeah that's a fun funny one all
1:00:56 right and then you have your black bean
1:00:59 hummus now you can put tomatoes around
1:01:01 it if you want but that's your black
1:01:03 bean hummus right there this is
1:01:06 very good now I did this one without
1:01:09 sesame seeds but I'm going to do the
1:01:11 next one with sesame seeds Okay this is
1:01:14 an amazing one right
1:01:17 here I think this is one of the people
1:01:20 Pleasers you have people over it's the
1:01:23 black bean hummus can really do it all
1:01:26 right
1:01:27 guys let's switch it
1:01:31 out what am I going to try now what am I
1:01:34 going to have now this is crud with the
1:01:37 black bean hummus are we crushing it or
1:01:40 what should I go with carrot is that
1:01:47 cool
1:01:48 okay are you okay if I do onion whoa
1:01:52 some reason that hot pepper actually
1:01:54 extra hot what about onions did you ever
1:01:56 eat onion like this
1:02:03 look
1:02:08 next Janette Anthony I just
1:02:11 got
1:02:12 Janette
1:02:14 Anthony on Facebook I just got an 11
1:02:18 week white puppy and naming her angel I
1:02:23 was inspired by your dog Angelic rescue
1:02:26 me choked up anybody any anytime anybody
1:02:30 even mentions my dog that rescued
1:02:37 me in my life after I rescued my
1:02:43 dog in her
1:02:46 life no it gets me choked up all
1:02:49 right all right next one on the list
1:02:53 ready
1:02:56 lentil hummus have you guys just got on
1:02:59 here it's the mm 1500 I'm making two I
1:03:03 already made two guacamole I already
1:03:05 made two hummus is I'm making a third
1:03:09 hummus right here what you see is fresh
1:03:12 collar greens which I'm going to show
1:03:13 you a little bit how I like eat my stuff
1:03:15 like in the collard greens and the
1:03:17 mustard
1:03:18 greens crud T going on got the avocados
1:03:21 everything everything's here but I'm not
1:03:22 done I'm making a p hummus the P hummus
1:03:25 you're going to see me cook it up a
1:03:26 little
1:03:28 bit and then we're going to run the P
1:03:30 hummus through here that is a really
1:03:34 really killer killer hummus I'm excited
1:03:38 about that one all right let's go look
1:03:40 at all all this food and it's sure
1:03:42 looking
1:03:53 good
1:03:55 I
1:03:57 lenos check it out cook
1:04:00 lentils cook lentils cook lentils lentil
1:04:04 hummus low fat no
1:04:08 fat okay all the beans are cooked I
1:04:10 didn't put them in raw look at this
1:04:13 lentil
1:04:15 hummus should I say it
1:04:17 again watch you
1:04:20 guys
1:04:22 okay we're running some Len little
1:04:24 hummus through
1:04:25 here look at that is that
1:04:29 incredible I'm going to run some spices
1:04:31 in here a little paprika knock a little
1:04:34 paprika down look boom I'm Gonna Knock
1:04:37 some garlic powder down you can do fresh
1:04:40 fresh garlic right in
1:04:43 here some cumin I'm Gonna Knock some
1:04:47 cumin down here in my lenal
1:04:49 hummus
1:04:51 boom Gonna Knock some mustard
1:04:55 seed mustard seed right there down into
1:04:59 my lentil
1:05:01 hummus Mustard
1:05:03 Seed yeah I'm gonna run some
1:05:07 doul
1:05:09 into my lentil hummus check that out
1:05:13 right there I got a nice little bowl of
1:05:15 moist
1:05:17 dolls Atlantic dolls what
1:05:21 else okay and I'm going to put lemon in
1:05:24 this
1:05:25 one all right let's
1:05:28 go okay let's get another lemon going
1:05:31 got to get the spin on it that's the key
1:05:34 right there oh lost that one went a
1:05:36 little too further F further up
1:05:41 front but you got to have the spin on it
1:05:44 it's not the first time aw didn't lose
1:05:46 something he threw up in the air which
1:05:49 juicer is that mm1 1500 link is in the
1:05:51 description link is in the profile
1:05:54 like
1:05:55 seriously get the lemon in
1:05:59 there total complete Nutritional Center
1:06:03 I call it the medicine maker you can run
1:06:06 all your fresh herbs through here make
1:06:07 your hummus make your guacamole I'm
1:06:09 going to make a roasted
1:06:12 toasted Walnut
1:06:15 butter you guys psyched for that Walnut
1:06:18 butter
1:06:21 boom I mean come on how cool is
1:06:27 that pop a little bit more parsley in
1:06:29 this one right
1:06:31 here let's get a little parsley in there
1:06:35 I got dols in here this is a lentil
1:06:38 hummus I got spices I'm going to pop a
1:06:40 little bit of salt right there okay some
1:06:45 more
1:06:47 lentils we're almost
1:06:50 done this one tastes so good
1:06:55 remember what you're not
1:06:57 seeing remember what you're not seeing
1:07:01 you're not seeing me pour olive oil in
1:07:03 here canola oil which when you buy
1:07:07 hummuses they're loaded with Canola
1:07:09 Olive
1:07:10 mix you're not seeing that there's no
1:07:13 natural flavors in here you guys natural
1:07:17 flavors that are in everything there's
1:07:19 no natural flavors in
1:07:22 here that's juicer is everything
1:07:25 Courtney ma says hey good to see
1:07:29 you I read your
1:07:32 comments All
1:07:34 right you know what I'm going to put
1:07:36 some sesame seeds in this one though
1:07:38 that I am going to
1:07:40 do now you can do the sesame seeds and
1:07:43 it doesn't burden down the liver because
1:07:46 think about you're only using this much
1:07:48 even if you used a lot of sesame seeds
1:07:51 it's not going to equate to even a
1:07:53 tablespoon of Sesame butter you can use
1:07:55 this whole Bowl you see this it's very
1:07:58 little this is a low low fat item here
1:08:02 my Omega mm 1500 is so easy to clean I
1:08:06 just read that on IG right
1:08:08 there I didn't let you down right it's
1:08:10 that good isn't it right okay so much
1:08:13 easier to clean than my last two juicers
1:08:18 yeah I stand behind this juicer for a
1:08:22 reason cuz it's that good saves people a
1:08:25 ton of money you can get it on sale
1:08:28 right now my sister my sister and I were
1:08:33 struggling on snack ideas for my mother
1:08:36 because her diabetics her diabetes state
1:08:40 is 70 she's 75 years old thank you for
1:08:43 your tips you're
1:08:45 welcome happy to help in any way
1:08:48 possible shape or
1:08:50 form all
1:08:52 right
1:08:54 that's it right
1:08:56 there so what you see right there
1:09:02 okay let's get a
1:09:05 spoon let's get a
1:09:07 spoon so you're seeing a lentil hummus
1:09:10 right
1:09:11 here and this one's moist too and creamy
1:09:15 I'm just letting you know you can always
1:09:17 add a little bit more lemon if you
1:09:18 really if you want it like watery like
1:09:20 some hummuses you open up at the store
1:09:22 they got natural flavor and citric acid
1:09:25 and all kinds of crazy stuff in there
1:09:28 there we go this is definitely an
1:09:31 incredible one right there there's
1:09:32 lentil hummus right in front of your
1:09:35 eyes the sesame seeds were
1:09:39 pulverized right in there let's take
1:09:42 this
1:09:44 out let's get one
1:09:48 more little Bowl
1:09:51 here take a look you guys
1:09:54 what I'm going to do is I'm going to put
1:09:56 some of this lentil hummus right in here
1:09:59 I'm dying to have this
1:10:01 one okay this back
1:10:05 here all right get
1:10:08 ready get
1:10:10 ready how many of you already have the
1:10:13 mm1 1500 and will be making these dips
1:10:16 that's the question I have look at this
1:10:17 radish right
1:10:22 here all right that's so
1:10:27 good that is so good what about a piece
1:10:29 of broccoli are you a fan of
1:10:33 broccoli can I get some up here on this
1:10:35 broccoli take a
1:10:39 look so good all right that's a l hummus
1:10:43 let's go we got stuff to make stuff to
1:10:46 [Music]
1:10:49 do get ready for
1:10:51 this we're going to mess it around
1:10:57 get ready for this I got the pan
1:11:04 on and we're going to talk about the
1:11:06 liver a little bit because we got more
1:11:09 things to
1:11:11 make all right cleaning up the board a
1:11:14 little bit too so just bear with
1:11:17 me there we
1:11:19 go no cleaning task or chore is beneath
1:11:23 the medical
1:11:26 medium I clean up every
1:11:31 day it's right all
1:11:34 right I got the pan on I'm going to make
1:11:37 the P hummus next so I'm going to do it
1:11:39 with the other machine
1:11:46 here and I am even going
1:11:50 to okay you
1:11:52 guys
1:11:56 so what's really cool
1:11:58 here is I
1:12:00 got the pan
1:12:03 on and I'm going to show you guys some
1:12:06 PE hummus in a second but we're going to
1:12:08 talk about the liver for a moment now if
1:12:10 you got just got on here just so you
1:12:12 know like what am I doing like what is
1:12:14 going on we're talking about easy
1:12:15 recipes on the liver we're talking about
1:12:17 stagnant sluggish liver how people walk
1:12:19 around with that they have a fatty liver
1:12:22 bioproduction is minimal and so many
1:12:24 people they can't break down their fats
1:12:26 their fats go
1:12:27 rancid food rots in their gut intestinal
1:12:31 track and ferments and feeds everything
1:12:33 in there that shouldn't be in there
1:12:35 pathogens bacteria viruses and so
1:12:38 forth and we're talking about how
1:12:41 there's so much sludge in people's
1:12:42 gallbladders that sits there because the
1:12:44 bile reserves are so low the bile can't
1:12:46 get to this the gallbladder it's not
1:12:49 astringent enough it gets into the
1:12:51 gallbladder but it's fill the sludge
1:12:53 it's weak weak it's not potent and then
1:12:54 all that junk builds up in your
1:12:56 gallbladder like I was talking about
1:12:58 earlier and then people's stomach glands
1:13:00 are weak they can't actually break down
1:13:03 their proteins properly their HCL is low
1:13:06 then all you got all this putrifying
1:13:08 protein with gut rot right we talked
1:13:10 about that I'm giving everybody a little
1:13:11 quick
1:13:13 rundown but even with all of that I'm
1:13:16 talking about how we can do things for
1:13:18 ourselves that are easy on the system I
1:13:21 just made some killer recipes
1:13:23 that are easier on the system than
1:13:26 anybody's like stuff that they're eating
1:13:29 these days with all the different fats
1:13:30 in there all the different combinations
1:13:33 people are eating way way too much fat
1:13:36 in their diet at this time of year they
1:13:38 mix fat and sugar together they get
1:13:40 insulin resistance their blood sugar is
1:13:43 totally out of whack right their livers
1:13:46 are burning down more than ever they
1:13:47 start gaining a little bit of weight I
1:13:49 made some incredible guacamole just like
1:13:52 that that quick we made hummuses we made
1:13:55 guacamole we're not even
1:13:57 done and we got some other stuff I got
1:14:00 this pan on so here's what I'm going to
1:14:02 do this next thing I'm
1:14:05 making you guys is a pea
1:14:11 hummus so let's go into that a little
1:14:13 bit I got some peas right
1:14:16 here think look frozen
1:14:19 peas pan getting hot yep it's getting
1:14:22 hot frozen peas are and then you put you
1:14:25 don't put water in your pan you don't
1:14:27 add water you just keep it just frozen
1:14:29 peas if you have fresh peas that's a
1:14:31 miracle if you actually have fresh peas
1:14:34 that's actually
1:14:35 incredible but I'm using frozen
1:14:38 peas get them right out of your freezer
1:14:41 dropping them right down in here just
1:14:43 like
1:14:45 this right in the pan can you see
1:14:49 that all
1:14:52 right okay now that pan is getting hot
1:14:56 so the goal is you make them
1:14:58 toasty you actually don't add water you
1:15:01 don't add oil so you don't want to add
1:15:04 any kind of oil to that pea hummus you
1:15:07 can add sesame seeds to your P hummus
1:15:10 later which we're going to do but you
1:15:13 don't have to add oil so this is so cool
1:15:16 so on the pan right
1:15:17 there they're going to get hot now I put
1:15:20 the I put the heat up high but you got
1:15:23 to watch them so once they start popping
1:15:27 they kind of like popcorn you need to
1:15:29 keep an eye on them you don't want to
1:15:30 burn your pan you don't want to burn
1:15:32 them or overcook them but you want to
1:15:35 get them toasty enough that's what makes
1:15:37 this hummus so incredible if you can't
1:15:39 do beans or lentils this is another
1:15:42 option how many people they just won't
1:15:44 do beans completely understand there's a
1:15:45 lot of people that don't do them not
1:15:48 judging you at all I think that's great
1:15:49 if you don't do them it's great for what
1:15:51 you're doing and then but the peun
1:15:53 hummus is that other option for so many
1:15:55 people that don't have hummus but one
1:15:56 and Colleen says I avoided peas for
1:15:58 years thinking they were carbs so they
1:16:01 were bad for me same with potatoes I'm
1:16:04 so thrilled to have them both back in my
1:16:07 life thank you for doing that for
1:16:09 yourself Colleen that is really special
1:16:11 and really
1:16:13 great all right let these babies cook up
1:16:15 a little bit let's get that Heat going
1:16:17 there I might even throw a lid on it for
1:16:19 a few minutes so let me find that lid
1:16:21 where are you what's going
1:16:26 on
1:16:28 aw's kitchen
1:16:31 [Music]
1:16:33 here we might have something down
1:16:36 here we got a
1:16:39 lid the chances of that so get that
1:16:42 cooking and we're going to talk about
1:16:43 the liver a little bit
1:16:45 more all
1:16:47 right and I'm going to make some Nut
1:16:50 Butter I'm going to show you some nut
1:16:52 butter butter that's what I'm going to
1:16:54 do let me do
1:16:57 that all right you guys take a look at
1:16:59 this for a second I want to show you
1:17:02 something I made
1:17:04 these I don't know is it months ago how
1:17:07 long was it you guys remember when I
1:17:09 made these take a
1:17:12 look
1:17:15 okay do you see any oil come
1:17:19 out you didn't see oil come out right
1:17:22 it's not pouring out this has been
1:17:26 sitting for quite a while I don't know
1:17:29 two three months maybe it's four months
1:17:32 now I mean don't quote me on the exact
1:17:35 time but it's been a while at least it
1:17:37 feels like a long time right take a look
1:17:41 this is what I'm talking about about
1:17:42 being easier on the liver do you guys
1:17:44 catch my drift right now it's another
1:17:47 one right there it's N A different kind
1:17:48 of nut butter one was hazelnut butter
1:17:55 the other one was
1:17:56 cashew okay now it's actually there's no
1:18:00 oil in
1:18:02 here right there's just pieces of nut
1:18:04 butter right
1:18:06 there okay about two months ago or so
1:18:10 Fabian spot on bro spot on two months
1:18:14 right so I just want to show you
1:18:16 guys okay now why do we even care about
1:18:22 these jars of nut butter that I made two
1:18:25 months ago why so I want to show you
1:18:30 [Music]
1:18:34 something show you something little
1:18:37 magic
1:18:40 [Music]
1:18:41 trick I got a popular Nut Butter
1:18:45 brand that just says it only has
1:18:51 nuts
1:19:03 take a
1:19:05 look did you see
1:19:10 that
1:19:12 okay that is not a
1:19:15 trick that is not a
1:19:19 prank you're looking at a of oil they
1:19:24 came off the top of that jar of nut
1:19:28 butter that is not a
1:19:31 hoax no it's not see
1:19:36 because most of all the nut Butters out
1:19:39 there oil is added and mixed into it it
1:19:43 reduces the cost to use cheaper bulk oil
1:19:47 even if it's the same oil as the peanut
1:19:49 meaning the same type right peanut then
1:19:51 peanut oil almond an almond oil Sesame
1:19:55 Sesame oil right but they add more a lot
1:19:58 of times it's not even the same oil but
1:20:01 they add more and then the oil comes
1:20:04 from a different part of the world it's
1:20:06 comes in bulk it arrives at the nut
1:20:08 putter companies and then they have all
1:20:10 that oil that's bulk and then they have
1:20:12 all the nuts and they do a mix they do a
1:20:16 mix there's a reason for
1:20:21 that and so I wanted to show you why is
1:20:25 it important because it's hard on the
1:20:27 liver so we're making recipes that are
1:20:31 easy on the
1:20:32 liver is what we're
1:20:34 doing so we're making a nut butter but
1:20:37 first of all I have peas cooking right
1:20:39 here I'm going to move this oil over
1:20:41 here for a little bit bring these over
1:20:43 here
1:20:44 too all right I just wanted to show you
1:20:47 that that's really important and that's
1:20:49 just one right here I mean I got a whole
1:20:52 bunch of jars in the back of different
1:20:54 brands that I purchased a couple of
1:20:56 months ago like two three months ago and
1:20:58 they sat and then they all have that
1:21:01 much oil at the
1:21:02 top but mine can sit and not have
1:21:09 that the ones that I'm talking about in
1:21:11 mine are made out of the mm 1500 so
1:21:13 we're going to do that all right these
1:21:15 are cooking going to make a p
1:21:21 humus here we go
1:21:28 so these are frozen
1:21:30 peas I'm getting them toasty I want to
1:21:33 show you guys take a
1:21:38 look what what would you want in your
1:21:40 pea hummus I'm going to put some
1:21:42 different spices in here some garlic
1:21:44 powder
1:21:47 right there we go let them cook let them
1:21:50 toast up and cook a little bit longer
1:21:55 going to put the lid on them for another
1:21:57 minute which is going to Fast Track it
1:22:00 okay
1:22:01 and I'm actually going to clean this
1:22:04 really quick so
1:22:07 quick what I'm doing is giving it just a
1:22:09 quick
1:22:11 rinse like this I don't know if you guys
1:22:15 can see me over there I know on IG you
1:22:17 guys probably can't see
1:22:20 me but I'm giving this quick rinse and a
1:22:23 quick
1:22:25 cleaning this just
1:22:28 great I'm just going to use it again
1:22:30 right here for the P
1:22:33 hummus all right here we
1:22:38 go check this out guys see the parts
1:22:41 coming back really quick I don't think
1:22:43 you've ever seen me do this
1:22:47 before
1:22:49 right I see him come back look at that
1:22:55 boom all
1:23:04 right cleaning the mm 1500 as we
1:23:08 speak is it been 2 minutes
1:23:11 already someone tell
1:23:17 me
1:23:20 okay has been 2 minutes
1:23:23 all right was that 2 minutes was that
1:23:25 three minutes was that a minute and a
1:23:29 half okay let's get the part back in
1:23:32 that let's get this piece back
1:23:36 in see you guys all
1:23:39 right
1:23:41 on sorry guys I'm multitasking again Big
1:23:45 Time bear with
1:23:47 me showing you how to clean the mm 1500
1:23:51 and I'm getting the pce ready for a p
1:23:53 humus you guys see this you see them
1:23:56 toasting up right here okay lost a
1:23:58 couple but that's okay all
1:24:03 right all right so that's in okay that's
1:24:08 in
1:24:11 right this little part right here going
1:24:14 to put right there like
1:24:18 that that's in
1:24:21 done give it a quick rinse that's
1:24:25 in
1:24:29 okay we're ready and our peas are just
1:24:32 about
1:24:33 ready here you guys popping and
1:24:35 crackling
1:24:37 here these were
1:24:39 frozen did I tell you these guys were
1:24:44 frozen there's a pee in the batch that's
1:24:47 got a little bit of a funny look to it
1:24:49 did you ever see that where you get one
1:24:51 out of the batch frozen
1:24:53 peas it's got a different look to
1:24:57 it all
1:25:02 right nice let me get a bowl let's make
1:25:08 this right
1:25:10 here think I'm going to go with a little
1:25:13 bit bigger of a bowl I want to make this
1:25:17 way I'm going to put some sesame seeds
1:25:19 in with this beus gives it unique
1:25:25 flavor maybe if you don't want that we
1:25:28 can do something
1:25:30 else all
1:25:32 right all right this is
1:25:35 done shut off the
1:25:39 burner
1:25:42 [Music]
1:25:49 okay guys be chicken with my head cut
1:25:53 off
1:25:55 man I'm like a chicken with my head cut
1:25:58 off I know you can't see
1:26:00 this you see what I'm
1:26:02 doing these peas are popping hot and
1:26:06 nice you guys see
1:26:09 this oh
1:26:13 yeah I'm like Dr nesbet with his head
1:26:17 cut
1:26:19 off we have a hot pan here
1:26:24 all
1:26:27 right let's
1:26:33 go fire this up mm
1:26:36 1500 $140
1:26:43 off stuff I get myself into I'm like
1:26:47 yeah I'll do like 10 recipes in just an
1:26:49 hour let me do
1:26:51 it I get myself involved with yeah
1:26:56 I'm G to put hot pepper in this
1:26:59 one you know I just always push the
1:27:02 limit is what I do someone else would do
1:27:05 like
1:27:07 what they would just do a live
1:27:10 that had like one recipe or
1:27:14 something I'm making P hummus I'm going
1:27:17 to drop in a hot
1:27:19 pepper these are
1:27:21 hot
1:27:24 okay you want lime or
1:27:29 lemon lemon that's what you
1:27:33 said
1:27:34 okay lemon is going in
1:27:37 here do you want spices little lemon
1:27:40 juice one through the other end is
1:27:44 really lazy right there all
1:27:49 right what else do you guys want herbs
1:27:51 in here
1:27:55 I'm going to put some oregano because
1:27:57 medicine fresh
1:28:00 oregano that's really incredible
1:28:03 medicine for sure let's get fresh
1:28:04 oregano in there do you want garlic
1:28:07 powder in here too because you're doing
1:28:09 a pea hummus little garlic
1:28:12 powder what about onion powder what
1:28:15 about cumin which I actually really love
1:28:19 inside of a pamus whoa that's going to
1:28:21 be incredible let get some more peas in
1:28:27 here here we go these These are hot they
1:28:30 just came off the
1:28:35 pan so good let's put a little pinch of
1:28:39 salt you don't have to put any in but I
1:28:41 got people coming
1:28:44 over it's the
1:28:51 holidays
1:28:54 all
1:28:56 right that's
1:28:59 right that's
1:29:01 right every one of those peas is going
1:29:04 in I don't
1:29:07 care I don't
1:29:13 care there you
1:29:16 go
1:29:18 okay all right so now I have a p humus
1:29:21 here here I got lemon in there I got hot
1:29:24 pepper in there I got a little bit of
1:29:26 salt you can garnish this any way you
1:29:28 want let's do something with it right
1:29:31 now let me
1:29:33 do something let me put some tomato
1:29:37 around it which actually would really be
1:29:39 good I would love that chop up a little
1:29:43 tomato right around it here if you guys
1:29:45 don't mind slice it up make it look good
1:29:47 too some tomato
1:29:50 pieces
1:29:52 there we
1:29:54 go little tomato fresh tomato garnish
1:29:58 right around the side here and I'm going
1:29:59 to put a little bit of onion on the side
1:30:01 too you guys don't mind I don't know
1:30:04 about
1:30:07 you nice little onion on the side too
1:30:11 look at
1:30:13 that okay love that couple of cherry
1:30:19 tomatoes over here
1:30:24 so what you have right here is a
1:30:26 beautiful pea hummus you saw me toast it
1:30:28 up they were just frozen peas ran it
1:30:30 through the machine it's got some hot
1:30:32 pepper spice it's got cumin in it it's
1:30:34 got um garlic in there it's got lemon
1:30:37 this is actually going to taste
1:30:41 incredible and I am going
1:30:44 to put it in
1:30:46 here nice I'll do that why not I'll put
1:30:50 the whole thing in there
1:30:53 yeah okay that's insane right there look
1:30:57 at
1:30:58 that what do you think got a radish try
1:31:04 this okay that's
1:31:08 insane that is so
1:31:11 good no
1:31:16 way
1:31:20 believe oh so good all right Walnut
1:31:25 butter let's do that that's actually
1:31:28 going to be a fun
1:31:30 one
1:31:32 okay that pan is still really
1:31:36 hot
1:31:38 okay watch
1:31:41 [Music]
1:31:44 this
1:31:47 okay hands
1:31:50 on get ready
1:31:56 walnuts going in the
1:32:03 pan got some Walnut butter coming
1:32:07 up while those are toasting
1:32:12 up I am going to straighten this out
1:32:15 really quick clean off the
1:32:19 board there you go
1:32:24 okay
1:32:28 guys so what I just did is I put walnuts
1:32:31 into the pan because I'm going to
1:32:32 lightly toast them I don't want to burn
1:32:37 them I don't want to toast them too
1:32:41 much you want to toast them lightly if
1:32:44 you're into toasted nut Butters if you
1:32:45 don't want roasted toasted nut Butters
1:32:48 then just do them raw do the walnuts
1:32:50 Raw
1:32:52 I'm a sucker for Walnut butter during
1:32:56 the holidays I'm going to be
1:32:59 honest there's nothing more tastier it
1:33:02 kills peanut
1:33:04 butter but that's just my
1:33:08 opinion that's just my opinion okay you
1:33:12 might like something better let me show
1:33:13 you something here this is a color green
1:33:16 for my garden right here this is what I
1:33:19 like to
1:33:20 do
1:33:23 now I'm over here at the buffet the aw
1:33:25 Buffet I got lentil
1:33:27 hummus well I got
1:33:30 guacamole whoa spicy herb
1:33:34 guacamole all right get me some spicy
1:33:37 herb guacamole put it right in that
1:33:40 collar green just like
1:33:42 that okay come
1:33:45 on put a little bit of onion in that
1:33:47 collar green look at this this is the
1:33:49 way I like to do it get ready
1:33:53 put a little Atlantic Coast
1:33:57 doul on that guacamole right there with
1:34:00 the onion you guys see coming together
1:34:04 now nice that's how I like to do it just
1:34:09 what you see right there okay and then I
1:34:11 roll that baby up and I make myself a
1:34:13 little guacamole B burrito with a leafy
1:34:17 green an amazing leafy green right there
1:34:20 with elevated biotics because this came
1:34:22 right out of the garden if you guys know
1:34:24 medical medium information you'll know
1:34:26 about elevated biotics that are
1:34:28 naturally on your produce that's growing
1:34:30 in the garden that elevated biotic
1:34:33 that's on there microorganisms that
1:34:35 people don't have their fingers on end
1:34:37 up in your Elum producing your own B12 I
1:34:41 talk about
1:34:43 that in the book it's in the medical
1:34:46 medium New Edition so I have this right
1:34:48 out of the garden which is
1:34:50 incredible okay these are starting to
1:34:52 get
1:34:54 hot let me move them around my walnuts
1:35:05 okay says my little guacamole
1:35:13 burrito I'm just going to tell you guys
1:35:16 all
1:35:17 right and I'm going to make you guys
1:35:19 Walnut butter you can do with almonds
1:35:22 you could put almonds on the pan you can
1:35:24 put almonds in the oven really quick on
1:35:27 a baking you know baking
1:35:29 sheet and you can toast them up you can
1:35:32 have them
1:35:33 raw if you want you can Sprout them to a
1:35:36 degree if you want sprouted um nut
1:35:39 Butters Sprout your almonds for a
1:35:43 day soak them Sprout
1:35:50 them
1:36:01 so
1:36:02 good all right you guys I don't want too
1:36:06 much heat
1:36:11 here
1:36:13 okay so I'm going to give I'm going to
1:36:16 actually change this nozzle
1:36:18 over now I'm using the I'm just not
1:36:20 taking the 1 minute or two minutes to
1:36:22 clean it you guys that's all so I got a
1:36:25 spare so I'm going to do the roasted um
1:36:27 Walnut
1:36:29 butter right from
1:36:31 here it's the same the same setup I had
1:36:35 over there but I just didn't want to
1:36:36 clean it
1:36:40 okay and I'm going to do the same with
1:36:42 the mango all right this is just about
1:36:45 ready we're
1:36:47 good this was on a really hot pan these
1:36:51 guys got toasty
1:36:54 up I don't like to burn them and I don't
1:36:57 want to actually overheat like really
1:37:00 overheat if you're going to roast like
1:37:02 when you buy a roasted Nut Butter they
1:37:05 were
1:37:06 overheated so then they go ran it
1:37:09 quicker okay so what I like to do is
1:37:11 just give them a light toasting and then
1:37:14 boom do it this
1:37:17 way all
1:37:20 right
1:37:24 great so let's go and do
1:37:27 this I'm going to take them right out of
1:37:29 the pan if you don't mind and I'm going
1:37:31 to use this bowl right
1:37:34 here all
1:37:38 right oh yeah you guys got
1:37:42 hot you guys got hot I
1:37:48 agree if you guys are getting kicked off
1:37:51 if you're if you're trying to get back
1:37:52 on and you hear that one second where I
1:37:54 go are you getting kicked and and I'm
1:37:56 gone are if I'm getting kicked off go to
1:37:58 medicalmedium.com watch me stream live
1:38:01 there go to rumble watch me stream live
1:38:03 there telegram so this is
1:38:06 Walnut
1:38:08 toasted Walnut butter you're witnessing
1:38:11 this right
1:38:12 now check this out you
1:38:15 guys remember you're not going to get
1:38:20 this all that rancid oil bulk oil they
1:38:23 mix in with the nut Butters most
1:38:24 companies mix in with the mut nut
1:38:26 Butters you see that that's not going to
1:38:27 be
1:38:29 there oh these are
1:38:35 warm so this is
1:38:38 Walnut
1:38:40 butter
1:38:43 handmade with a rolling
1:38:46 pin handmade with a rolling
1:38:50 pin
1:38:52 let's get some more in here
1:38:59 nice that is actually really
1:39:02 good over there tiny paw says I've
1:39:06 ruined two neutral
1:39:08 bullets while attempting to make my nut
1:39:11 Butters this machine is a beast oh yeah
1:39:15 you can't make if you if you do like
1:39:17 neutri bullet vitam mix whatever and you
1:39:19 try to make nut Butters
1:39:21 oh I've seen it destroy them I I I
1:39:24 personally have destroyed those
1:39:26 machines and that's why I actually um
1:39:30 started working with aega on this
1:39:33 machine
1:39:34 because you can't beat it I'm sorry but
1:39:37 you can't beat
1:39:38 it it's not possible out there I know
1:39:42 they try but they just don't and they
1:39:45 can't really good all
1:39:49 right I could put more in there I can
1:39:51 make a higher
1:39:52 pile Oh still
1:39:56 good all
1:39:59 right let's jar
1:40:05 it you guys I mean is this
1:40:14 incredible here are all my spoons here
1:40:17 you
1:40:19 are so I'm putting
1:40:23 freshh Walnut butter see where's all the
1:40:27 oil it's you mean you have your natural
1:40:30 amount in here but there's no add it
1:40:36 see you're not killing your liver you're
1:40:40 not burning it down you're not
1:40:42 everything I talked about at the
1:40:43 beginning of this show about your liver
1:40:46 all that information I dropped on you
1:40:48 really quickly all that information I
1:40:50 dropped on you really quickly yeah about
1:40:53 your liver and overburdening it this is
1:40:55 nut butter without doing that these
1:40:58 these
1:40:59 facts and
1:41:01 details and incredible pieces of
1:41:04 legendary
1:41:06 information can change
1:41:09 lives simple as this it's like you get
1:41:12 chipped away Death By A Thousand Cuts oh
1:41:15 I'm GNA have some healthy nut butter o
1:41:17 boom Oh you know and it's filled with
1:41:20 oil oh I'm going to go and do this boom
1:41:23 didn't know it's like death by a
1:41:25 Thousand Cuts there goes a incredible
1:41:27 Walnut butter hand freshly made I did it
1:41:32 with a rolling pin in front of you I was
1:41:34 like you guys are making it by no I did
1:41:37 it with the machine a medicine machine
1:41:40 there you go that's what I'm talking
1:41:42 about right
1:41:43 there okay Barbara says Barbara cabone
1:41:48 says the machine is so quiet
1:41:51 quiet it is really quiet there it is
1:41:54 take a look you
1:41:55 guys and there's no oil dripping out of
1:42:00 these but guess what was dripping out of
1:42:02 that other one and anyone if you let it
1:42:05 sit even for a little while all that oil
1:42:09 gets in there it's crazy all right I'm
1:42:11 not done I got to make some ice
1:42:13 cream all this fun food for the holidays
1:42:18 and now I need my ice cream
1:42:22 let's go okay because I don't want to
1:42:24 spend a minute cleaning that out I'm
1:42:26 just putting the uh attachment right
1:42:28 there let's get the nut butter out of
1:42:30 the
1:42:31 way oh feels nice and warm it's just
1:42:34 warm and fresh fresh Walnut butter so
1:42:41 good and I didn't even put salt in there
1:42:43 you can put salt in there if you wanted
1:42:45 to but it didn't
1:42:46 even but I'm not okay
1:42:52 all right I'm going to make some mango
1:42:55 sorbet really
1:42:57 [Music]
1:42:58 quick oh still
1:43:00 frozen okay let's go it's been out here
1:43:03 for a while all right I need a bowl for
1:43:10 that got a nice Bowl right
1:43:13 there
1:43:15 okay
1:43:19 roll
1:43:24 try to get another
1:43:26 [Music]
1:43:32 goal
1:43:40 [Music]
1:43:41 please all
1:43:49 right
1:43:54 yep still nice and
1:43:59 [Music]
1:44:01 Frozen now you can put it
1:44:03 in more icy frozen this one's defrost it
1:44:07 a
1:44:09 little but not a
1:44:14 lot making mango sorbet right out of
1:44:17 here I mean seriously guys
1:44:36 let's keep this going why am I
1:44:42 quiet this one is a little bit more
1:44:45 defrosted but it's still incredible I'm
1:44:48 going to have a good time having some
1:44:50 here
1:44:57 think I'm out of it's out of control
1:45:00 man it's freaking out of
1:45:07 control this machine is running away
1:45:09 from
1:45:13 me little bit
1:45:18 more nope all right I am made a freaking
1:45:24 mess because it wasn't Frozen
1:45:27 enough the rbet wasn't Frozen
1:45:31 enough come on Salvage it
1:45:35 fast here we
1:45:37 go Salvage
1:45:39 it note to self do not let the Frozen
1:45:43 mango sit out on the counter for the
1:45:45 last 4 hours really bad idea note to
1:45:50 self your Frozen mango ice cream is
1:45:53 going to be still kind of icy and still
1:45:56 kind of
1:45:57 good that's your Frozen mango ice cream
1:46:00 right there
1:46:02 okay um note to
1:46:09 self it's really good
1:46:11 though oh yeah I got some bar righta
1:46:16 well it's
1:46:17 cold so
1:46:19 cold
1:46:23 what about one of
1:46:24 these
1:46:28 okay oh brain freeze crap I hate when
1:46:32 the brain freeze comes don't you guys
1:46:35 hate
1:46:37 that I don't like when the brain freeze
1:46:40 comes oh so
1:46:43 good too
1:46:47 good all
1:46:49 right
1:46:54 guys cleaning up the board really
1:46:57 quick I find that when I clean the
1:46:59 kitchen I go into a meditative
1:47:06 State here you
1:47:09 go see you
1:47:13 guys don't miss out if you've been
1:47:15 waiting for this
1:47:17 machine do not miss out and I'll tell
1:47:19 you why
1:47:20 it's $140 off don't miss out I mean come
1:47:25 on for the
1:47:27 holidays I don't know what I want to eat
1:47:32 next I really don't know is it
1:47:36 guacamole is
1:47:39 it P
1:47:41 hummus
1:47:43 yeah
1:47:47 hello somebody
1:47:49 here
1:47:51 yeah what's going
1:47:53 on is somebody at the
1:47:56 door
1:47:59 okay hold on hold
1:48:02 on
1:48:04 yep I'm not decent so hang on there I'm
1:48:08 not decent I can't open the door yet
1:48:12 yeah
1:48:14 yep yeah well I'm not decent so just
1:48:17 just hang in there all right all right
1:48:20 I'm in the
1:48:22 door hey what's
1:48:24 up man what do you got going
1:48:29 on what are you doing
1:48:31 man I was um just kind of on a binge
1:48:35 lately you know and I just
1:48:38 thought but maybe I can get some like
1:48:40 real food or something you
1:48:45 know so I wasn't sure what you had going
1:48:49 on
1:48:53 so hey man are you doing this
1:48:58 again what's
1:49:00 here what is this
1:49:03 oo
1:49:07 oo this looks really
1:49:11 good that aw hey can I have some of this
1:49:15 man I got the
1:49:18 munchies m
1:49:20 it's so good I think I ate one I just I
1:49:24 think I had some of my hair in here are
1:49:26 you okay with that
1:49:30 man this is not
1:49:33 bad so I was on a three-day
1:49:35 binge mhm binging for three days man I
1:49:41 was so
1:49:42 so gone I don't even know my name
1:49:47 Bryce my name Bryce I remember but I
1:49:51 couldn't remember my name for three
1:49:53 straight days man three straight days
1:49:56 man this
1:50:04 girl this girl was hanging out with me
1:50:07 man and she said that my name was
1:50:13 rice after 3 days I called myself rice
1:50:17 instead of
1:50:18 rice this chick
1:50:21 and we were at Burning
1:50:23 Man I think I'm still at Burning Man is
1:50:25 it still going on because I I I never
1:50:30 left and this chick named me rice and I
1:50:34 actually thought my name was
1:50:36 rice I think her name was summer man
1:50:41 summer yeah I thought she was the
1:50:46 coolest and then some other dude that
1:50:48 was with her called me pork fried
1:50:52 rice and then it became my
1:50:56 nickname and we were on all these
1:51:02 Edibles um okay I think I'm going to go
1:51:06 I just want to fuel up on some good
1:51:09 stuff it's really
1:51:11 good I can't see my hair is in the
1:51:17 way look so good
1:51:21 okay I got to
1:51:27 go where are
1:51:43 you R
1:51:46 Ry the door's that way
1:52:00 I don't know about Bryce I don't know
1:52:03 about you
1:52:04 guys but I think I'm going to have some
1:52:06 more guacamole in a Mustard
1:52:08 Leaf this is a mustard green right out
1:52:11 of the garden and I'm going to have just
1:52:14 a little bit of guacamole on that and
1:52:17 then I think I'm going to do a regular
1:52:21 guacamole I'm going to show you right
1:52:24 here so I'm going to do this one right
1:52:26 here okay so I'm going to put my like
1:52:27 burrito my mustard Green Burrito right
1:52:30 there so I'm going to put this guacamole
1:52:32 right in it just like
1:52:35 that I'm also going to pop some onion in
1:52:38 here too take a look just like that too
1:52:41 okay I think I'm going to put a couple
1:52:43 of
1:52:46 radishes couple of radishes that's a lot
1:52:50 of guacamole for each one of these
1:52:52 rollups you can put less it's just it
1:52:54 gets real heavy fast you could put more
1:52:57 I'm happy if you put
1:53:00 more okay and I'm going to pop some
1:53:04 tomato right on top of here as
1:53:08 well okay and I'm going to pop some dots
1:53:11 back on here too did I show you the dots
1:53:14 earlier okay and I think that is going
1:53:17 to be my mustard
1:53:18 green
1:53:21 my mustard Green Burrito right there
1:53:23 mustard Green's at the Garden and then I
1:53:27 got everything else packed in here with
1:53:28 the
1:53:30 guacamole I'm going to take a bite bite
1:53:32 into this one
1:53:34 but that's a lot to send down really
1:53:36 fast like I was before
1:53:41 so I mean come
1:53:47 on I mean come on right
1:53:50 seaweed
1:53:55 hero I haven't seen your comment in a
1:53:57 while on YouTube where did it go where's
1:54:00 all your lyrics man I read them all the
1:54:03 time so
1:54:05 good have a little bit more you guys
1:54:13 okay where's my manners where are my
1:54:17 manners you guys 14 $ off check this
1:54:24 out these lives help us so much thank
1:54:26 you
1:54:28 aw I try my best all right
1:54:33 guys I will see you next time watch this
1:54:36 from the beginning get that liver
1:54:38 information down become a liver
1:54:41 expert make sure you get that liver info
1:54:43 down become a liver expert
1:54:47 okay if you can
1:54:50 come a liver
1:54:55 expert all right you guys let's see you
1:54:57 later see you till next time God bless
1:55:02 you um I don't know if I'm hey make sure
1:55:06 you uh subscribe to my
1:55:08 telegram if you like this video thumbs
1:55:11 up you don't like it middle
1:55:14 finger but still
1:55:17 subscribe okay and and what else I don't
1:55:21 know my telegram medical medium
1:55:23 newsletter medical medium bulletin
1:55:26 because you want the medical medium
1:55:27 bulletin each week of what you missed
1:55:29 you can catch it in the newsletter so
1:55:31 sign up to my newsletter go to Medical
1:55:32 medium.com link is in the description
1:55:34 and bio to and know that I love you guys
1:55:37 I know you guys are working really hard
1:55:38 on your healing and health and I'll see
1:55:40 you next time