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Show Notes

November 8, 2023

John Rush host of Rush To Reason

Guests & Topics

Michael Bailey – Estate Planning / Interview 

Shanisty Ireland, Food & Lifestyle Influencer. Topic: National Healthy Skin Month. LonoLife Roasted Veggie Soup Recipe / Interview 

Health educator and founder of Centurion Labs, Troy Duell, explores the growing movement toward lifestyle-based healing and the fight to integrate these approaches into mainstream healthcare. / Interview 


Richard Battle: The Only Thing That Stood Between Us and Servitude to Another Power is Our Veterans! / Interview 

Sunny Kutcher – Young Americans Against Socialism & Educate Freedom.  Interesting developments in Spain, which has a current acting PM who is a socialist. Article / Article / Article / Interview 

Thousands of Venezuelan illegals in Denver want to work but can’t afford the $545 federal application fee. Article / Comments 


Mike from Aurora called in about John happily eating crow over Prop HH and why he thought it failed—Election Results: Off-year elections = Smarter Voters Vote – Especially in Colorado.

John from Cheyenne called in about illegal immigrants and how to help Venezuelan males take their country back.  The Government’s Magic Money Tree. Shots of the next civil war. The vacating of CA. 

Mike called in about abortion

Warren called in about Prop HH

Text messages on defeating PROP HH and saving TABOR. CO Radical Abortion Laws / Comments 

LonoLife Roasted Veggie Soup:

1 quart roasted vegetables
3 cups chicken stock
1 cup of water
1 serving LonoLife Chicken Bone Broth
Salt & pepper to taste
1 lb carrots, peeled
1 lb parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled & seeded
3 tablespoons olive oil
Salt & pepper to taste

1) Preheat the oven to 425 degrees, and on 2 sheet pans, place the cut-up vegetables and drizzle them with olive oil. Bake for 25 to 35 minutes, until vegetables are tender, turning once with a metal spatula.
2) Once cooked, heat chicken stock and LonoLife Chicken Bone Broth in a large saucepan.
3) Add in the roasted vegetables and simmer for 20 to 30 minutes until the veggies are tender.
4) Purée using an immersion blender. (If you do not own one, simply transfer the mixture in batches to a food processor or blender.) Add in more chicken stock to create the desired consistency.
5) Season and top off with sour cream or heavy cream to make it extra creamy.