Latesttopmusic

Someone sent me these slides via email and I thought the message they contain is very centered on good health, especially for people like me who have systemic candida which can tax the liver with all the fungus in the body and the constant fight to purify the blood and clean out the fungus. Whoever put these slides together, kudos to you and thank you! (unfortunately didn't receive slide #5)

Gluten-free pasta of your choice   Veggies:  2 carrots, sliced 1 large onion, sliced 1 zucchini, angle-sliced 1 yellow squash, angle-sliced 2 scallions, sliced 5-6 cloves garlic, sliced olive oil Primavera Sauce:  3/4 - 1 cup cashews 1 small onion, chopped 2 t. turmeric powder 2-3 cloves garlic handful of basic leaves, if desired salt and pepper to taste  prepare your veggies first, lightly sauté the garlic and shallots in olive oil then add in the remaining veggies, and add water to nearly cover them. cooking at high temps kills enzymes really quickly so simmer, if time permits When the veggies are tender, pour the sauce made in a high-speed blender over the veggies and cook another 10 or so minutes. Sauce will thicken on its own. After the sauce and veggies are ready, mix them into the pasta. I can't eat mushrooms or the marinade, but I made them for others at the table to have a fuller Italian-like meal.  Homemade almond milk and my meal (minus the marinated ...

When making veggie juice with a juice extractor, the fiber of the plants has mostly been removed to expedite assimilation of vitamins and minerals of the straight juice, but there's no reason why the squeezed vegetable fibers, also rich in vitamins and minerals, need to be tossed. The bulky plant fibers can be added to other ingredients to make bread, crackers, crusts, pot pies, and to retain their full vitamin B count [heat kills vitamins B & C], they can remain in their raw state, so even raw foodists can utilize this veggie juice "waste". I especially like making crackers with the juice pulp. Unfortunately, this time I didn't find any zesty sesame leaves in the market because they add a delightful zing to crackers, but the parsley works pretty well for added flavor. And btw, I juiced the cucumbers last to better flush out the juicer but, as I wasn't too sure about the cooked flavor of cucumbers, I refrained from using the cucumber pulp, not that there was m...

I came across this article and find it very meaningful for people with candida who have to be ultra careful of what they put in their intestinal tract. For me, I've had reactions to some brands of teas which I've often attributed to dusty tea leaves or something in the tea bags. Couldn't be much else as the only tea I have pretty much purchased in tea bag form is peppermint ... and I've tried a number of different brands, based on price and accessibility: Bigelow (individually wrapped and good for traveling), Celestial Seasonings (taste fresher and more potent than many other brands), Meijers (often very pepperminty and fresh too, as well as being much cheaper than Bigelow and Celestial Seasonings), and then a few other less known brands. For people with candida, there aren't too many kinds of teas we can have because of the "sugar factor" that must be considered in teas with flowers and the huge array of additives, particularly citric acid, including as...

I am a bit in love with my new little discovery at the international food mart in Itaewon, Seoul. The owner is from Pakistan and gets some of the oddest items mostly from the US, SE Asia, and the Middle East. Of course there's very little that I can eat because my diet is so limited, but my latest foray there unearthed some vegetable snack crackers imported from Thailand ... the brand, Greenday. There were three flavors available: okra chips, onion chips, and pumpkin chips. With only two ingredients listed on the package (their respective vegetable and then 2% rice bran oil), I had to give them a try. Not sure if I'd label them as only 2% oil though as they left a greasy film on my fingers, but they certainly are a nice treat. The okra and onion chips are my favorites. I find them much more flavorful than the pumpkin chips, but then my tastebuds prefer salty and sour to sweet so that's no great surprise to me in the preference. There's not much in a package (okra - 25g;...

Sprouts Have the Highest Concentration of Nutrition Per Calorie of Any Food Sprouts are rich sources of vitamins, minerals, trace minerals, enzymes, antioxidants, chlorophyll and protein. They are low calorie and contain little or no fat. The fat they do contain is the healthy fat that your body needs. As some of the most nutritious foods that exist, they make a great addition to any healthy eating plan. Use in salads, on sandwiches, added to soups or stir fried with vegetables. Enjoy these nutrient-packed delicacies as a snack all by themselves or added as a garnish to a main dish. Eat them raw or cooked. Of course, as with all food, the nutritional value is greater when they are eaten raw. But eating them cooked is better than not eating them at all. Sprouting magnifies the nutritional value of the seed. It boosts the B-vitamin content, triples the amount of vitamin A and increases vitamin C by a factor of 5 to 6 times. Starches are converted to simple sugars, making sprouts ver...

Leftover Veggie Soup 1 cup leftover brown rice/garbanzo beans/other beans (if using beans, add bean broth to replace some of the water) a few cups water 1 small onion, sliced thinly 3-4 cloves garlic, sliced a handful of spinach or other dark green leafy 1-2 stalks celery, sliced 2-3 stems green onion, sliced 1 handful of cherry tomatoes 2 tablespoons coconut oil cumin and turmeric dried thyme and rosemary (optional) or fresh parsley sea salt Bring the leftover rice/beans to a simmer in 1/2 a 2-quart-sized pot. Allow to simmer a few minutes to further soften the rice/beans. Then add in the onion, garlic, celery, coconut oil and spices and simmer until the onions are becoming translucent. Add the remaining ingredients and simmer a couple of minutes. Turn off the heat and serve immediately while veggies are at peak color. Alternately, put the veggie stew into a blender and blend to a smooth creaminess and serve immediately while hot and full of freshly cooked veggie flavors....