Thursday, March 4, 2010

Eat More, but eat well~~~Thanks Mike


Yum! Soup! Always in the Soup
3 tomatoes, one zucchini, 1/4 onion, one alvacado, one clove garlic, 2 tablespoons honey~VERY YUMMY




NaturalNews) Can you really heal yourself by eating more food? It seems counterintuitive, but in this article -- part eleven of our 15-day self-healing series -- I'm going to share with you how eating more food can actually be a powerful tool in accelerating your body's own natural healing potential.

But there's a catch, of course: It's not about eating more junk food, processed food or factory-made food. Eating more of that stuff would only promote more disease of course. It's about eating more of some specific foods and superfoods I'm going to share with you in detail right here.

The whole point of this "heal yourself by eating MORE" approach is to chill out and get away from the "avoid everything" trap that becomes a psychological obstacle for a lot of people who are trying to improve their health. The demands to avoid everything can seem intimidating and repetitive: Avoid cheese, avoid sugar, avoid diet sodas, avoid processed meat, avoid MSG, etc. For many people, the list of things to avoid becomes so large and confusing that they just give up trying to be healthier.

So I've advocated a totally different approach that's focused on eating more of the right kinds of things and worrying less about all the other stuff. You might call it a more balanced, relaxed approach to healthful living for a more mainstream audience.

But how does it work? How does eating MORE food actually help heal your body?

How eating more promotes real healing

Here's how: There's a physical limit of how much stuff you can eat in one day. So by adding certain healthy foods and aiming to achieve the goal of eating MORE of those foods, you will automatically end up dropping something else out of your diet without really trying.

For example, one of the action strategies here is to aim to eat three whole fruits per day; one before each meal. So each day, I want you to consume a total of three whole fruits such as apples, pears, peaches, mangos, large plums, etc. But here's the key in all this: You must eat one whole fruit BEFORE each meal.

While you're following this strategy, I don't want you to worry about what to avoid. Eat whatever it is you normally eat, but add three whole fruits per day. (Not dried fruits. They must be fresh, whole fruits of a significant size.)


Tick the title to redirect to the site for the rest of the story.

For one of my favorite reciepts, search in my search bar;
Always in the Soup, by Dick Greggory

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Banana This; Recycle Old Peels~ fertilizer or silver polish

There are things you can do with that old peel.

1. Do you have a green thumb? House hold plants and outside gardens require fertilization. A great way to give your plants nutrients is with a banana peel. The banana peel is very rich in potassium and phosphorus, which give that added boost to your plants soil, especially so with roses. Here is how to use a banana peel to fertilizer your soil for your plants. Remove the peel from the banana. Place the banana peel on a cookie sheet to let it air dry. Grab a paper bag or envelope. Crumble the dried banana peel and place it in the bag. Let the banana sit at room temperature for about two days. When your caring for your plant, give it a potassium treat of crumbled banana peel. Mix well in the soil to ensure the roots are fed evenly.
2. Have you been thinking about pulling out that old silver? Well there is no time like the present. Bananas peel can also be used to polish silver. Yes, polish silver. Take the old peels and place them in a blender. You want the peels to become smooth and creamy. Once they have, grab a cloth and small amounts of the creamed banana peel and begin polishing your silver. The shine will be breath taking.

SOURDOUGH STARTER with WILD YEAST

SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale

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