Avocado Banana Hair Smoothie

Quote of The Day

''Truly living is realizing Now is the Time, Here is the Place, This is the Body.''

Juicing Aloe Vera

JUICING Aloe Vera!.....Here's the latest research on Aloe. Very interesting! I'm not surprised. We have been touting it and juicing with it as one of Nature's finest healers. 

http://www.ncbi.nlm.nih.gov/pubmed/20548848

Great for our intestines, our skin, and many stomach disorders.

Here's one of our finest combinations:

2 large Aloe Vera Leaves (fresh from the Aloe Plant and cut from the bottom where the thickest leaves are)

1 Green Apple* (not necessary but helps with the taste)

1 large Un-waxed Cucumber

1 med. Lime with skin

1 cup Parsley

http://www.youtube.com/watch?v=1DTtQaLIJc8

We JUICE the entire aloe leaf. Some people say that they should not juice the skin due to the fact it's a bit bitter and the bowels may become lose. We haven't had that experience. The property we are talking about is called Aloin. This particular substance has been known to create a laxative effect on the intestines. If this is an issue, then peel the skin off of the aloe vera plant, and get rid of the light yellow substance that covers the actual aloe gel. This is what the Aloin looks like. 

Just make SURE that all of your ingredients are organic!

Quote of The Day

 

“Simplicity is the ultimate sophistication.”

 Leonardo da Vinci

Quote of The Day

Lemon water *every day*?

 

 The Amazing Health Benefits
of Drinking Lemon Water

There are basic lifestyle habits that are important to incorporate into your daily life, and this is certainly one of them. However, we are talking about organic lemons that are tree ripened. If you are buying commercial lemons from the store, learn kinesiology and muscle test the lemons you buy so that you know one way or another whether the lemons you are purchasing are actually therapeutic for you.
“When life gives you a lemon… squeeze it, mix it with six ounces of distilled water and drink twice daily.”
The value of eating lemons is reported by Jethro Kloss in his book Back to Eden:
“The medicinal value of the lemon is as follows: It is an antiseptic, or is an agent that prevents sepsis [the presence of pathogenic bacteria] or putrefaction [decomposition of tissue]. It is also anti-scorbutic, a term meaning a remedy which will prevent disease and assist in cleansing the system of impurities.”
Due to the digestive qualities of lemon juice, symptoms of indigestion such as heartburn, bloating and belching are relieved. By drinking lemon juice regularly, the bowels are aided in eliminating waste more efficiently thus controlling constipation and diarrhea.
On page 659 of Back to Eden, Mr. Kloss points out that, “The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile, and is very good in cases of malaria. Sufferers of chronic rheumatism and gout will benefit by taking lemon juice, also those who have a tendency to bleed, uterine hemorrhages, etc.; rickets and tuberculosis. In pregnancy, it will help to build bone in the child. We find that the lemon contains certain elements which will go to build up a healthy system and keep that system healthy and well. As a food, we find, owing to its potassium content, it will nourish the brain and nerve cells. Its calcium builds up the bony structure and makes healthy teeth.
“Its magnesium, in conjunction with calcium, has an important part to play in the formation of albumen in the blood. The lemon contains potassium 48.3, calcium 29.9, phosphorus 11.1, magnesium 4.4. Lemons are useful in treating asthma, biliousness, colds, coughs, sore throat, diphtheria, la grippe [flu or influenza], heartburn, liver complaint[s], scurvy, fevers and rheumatism.”
Since many people today suffer from what they used to call biliousness, it is important to edify our readers to the definition.
Biliousness — 1. A symptom of a disorder of the liver causing constipation, headache, loss of appetite and vomiting of bile. 2. excess of bile; a bilious fever.
Why the lemon works so well
On page 19 of A.F. Beddoe’s book “Biological Ionization in Human Nutrition,” he states that: “Man does not live off the food he eats but off of the energy that is produced from the food he eats.”
The energy you get from your food comes from the atoms and molecules of energy in your food. A reaction takes place as cationic food enters the digestive tract and encounters anionic digestive enzymes.
To explain further, an ion is part of a molecule con-atom or a group of atoms that carry an electrical charge. Ions which carry positive charges are “cations.” Lemons are considered to be anionic, having more electrons (negatively charged ions) of energy as compared to cations (positively charged ions) in their atomic structure. Saliva, hydrochloric acid, bile and the stomach’s other digestive juices are also anionic.
Lemon is one of the only foods on the planet that has more anions than cations in its atomic structure.
When considering the electromagnetic properties of food Dr. Beddoe points out that all foods are considered cationic with the exception of fresh, raw lemon juice. Some have suggested that the reason fresh lemon juice is similar to digestive enzymes is due to the low amount of sulfur in lemons. It should be noted that pasteurized and packaged lemon juice is cationic and, therefore, ineffective as a health remedy.
Who Can Benefit From Lemon Water
Dr. Beddoe continues on page 194: “Lemon water is used in every person that can tolerate it. That is, if there is no allergy to lemon (a very few have a true allergy to lemon) and no active ulcers, then all adults and most children should use the lemon water. The purpose of the lemon is to:

1. provide a natural strengthening agent to the liver enzymes when they are too dilute.
2. The liver can make more enzymes out of fresh lemon juice than any other food element.
3. The lemon helps fix oxygen and calciums in the liver because it regulates blood carbohydrate levels which affect the blood oxygen levels.”

In the above book, Dr. Beddoe also cites an article by Dr. Michael Lesser on the medical promise of citric acid in “Anabolism, Journal of Preventive Medicine.” He uses this article to validate the value of using fresh lemon juice daily: “It appears that citric acid, the major carrier of biochemicals in the body’s energy system, shows important promise, primarily because of its excellent properties as a chelator. Its ability to form soluble complexes with calcium offers major promise in the successful treatment of pancreatic stones and has also been employed to dissolve kidney stones. Since calcium deposits are of major significance in the much greater problem of hardening of the arteries, citric acid may possibly contribute to a safe and effective reversal of this widespread degenerative disease.”
Even though medical doctors are not currently employing lemon juice in the treatment of the above conditions, this article substantiates the fact that one of the benefits of fresh lemon water is the way the citric acid is able to act upon the body’s systems differently than any other food.
Lemon Remedies Published by Jethro Kloss in Back to Eden

• For sore throat, dilute lemon juice with water and gargle frequently. Dilute one-half lemon juice with one-half water. It is even better to use straight lemon juice.
• A slice of lemon bound over a corn overnight will greatly relieve the pain.
• A slice of lemon bound over a felon [pus formation on a finger joint] will not fail to bring the pus to the surface where it can be easily removed.
• To relieve asthma, take a tablespoon of lemon juice one hour before each meal.
• For liver complaints, the juice of the lemon should be taken in a glass of hot water one hour before breakfast every morning.
• To break up la grippe [flu or influenza], drink a large glass of hot water with the juice of a lemon added, while at the same time have the feet in a deep bucket or other vessel of water with mustard added to it. The water should be deep enough to where it comes nearly up to the knees. Keep adding hot water to the patient’s tolerance and until the patient begins to perspire freely (about 20-30 minutes). Be sure there is no draft on the person while this is done. The patient should be near a bed so he can get in it easily and avoid any danger of getting chilled. If convenient, a full hot bathtub would be good in place of the foot-bath. The lemon water should be taken every hour until the patient feels that all the symptoms of the cold are gone.
• A teaspoon of lemon juice in half a glass of water relieves heartburn.
• For rheumatism, one or two ounces of lemon juice diluted in water should be taken three times a day: one hour before meals and at bedtime.
• In cases of hemorrhage, lemon juice diluted in water and taken as cold as possible will stop it.
• Scurvy is treated by giving one to two ounces of lemon juice diluted with water every two to four hours.
• In excessive menstruation the juice of three to four lemons a day will help check it. Best to take the juice of one lemon at a time in a glass of cold water.

Mr. Kloss explains how lemon juice can even help someone with stomach ulcers:
“How can one with an inflamed or ulcerated stomach partake in the juice? Would not a strong acid like that of the lemon act as an irritant? That would depend on how it was taken. If in quantity, yes. But to take it very weak at first [diluted sufficiently in water], it will cease to burn. The sufferer afflicted with ulcerated stomach has to use great perseverance to affect a cure, and it can be cured if care and patience is used. The gastric juice in the stomach is four times as strong as lemon juice.”
In these cases, I recommend one to two tablespoons of Aloe Vera Gel before the lemon water. Taking 500 mg. of Bromelin has also proven to be helpful.
Buying a sweet lemon
Some lemons are more sweet than others. A rule of thumb for selecting a lemon that is both sweet and high in mineral content, is to pick one that has a high specific gravity measurement and is heavy for its size. By comparing equal-sized fruit, the one with the greatest weight will have the most mineral content and sugar. A thick skinned lemon will not be as heavy as a thin skinned lemon and will not have the desired sweetness or mineral content.
The method I use to ensure the purchase of sweet lemons is to look at the stem end of the lemon. There are two ends on the lemon. One end has a point where the blossom started to grow; the other end has a stem or a dimple where the stem used to be located. On the stem end of a highly mineralized, sweet lemon, you will see little lines radiating out of the stem like sunbeams. These little lines can look like a star shaped structure and is called a calyx. The calyx may have three, four, five or more points to the star. The greater the number of points on the calyx, the higher the mineral content of the lemon.
How much lemon to use
If you are in good health and weigh less than 150 pounds, squeeze the juice of one half a lemon (one ounce) into a glass of purified water and drink this mixture twice a day (one whole lemon a day.) If you weigh over 150 pounds, squeeze the juice out of an entire lemon (two ounces) into a glass of purified water and drink this mixture twice a day (two whole lemons a day.) The lemon juice can be diluted more according to taste.
To help your body get the energy from the food you are eating, drink lemon water regularly. Next to drinking plain purified water, drinking lemon water daily is the most important thing you can do for your health.
Taken from: http://www.quantumbalancing.com/news/lemon%20water.htm

Getting in the Zone

getting into “The Zone, it’s that area where everything flows naturally, often found in sports, physical activity or a creative act. We tap into a space where we are uncensored, natural and preternaturally gifted, even genius, at what we are engaged with.

The Rainbow Diet

The phytochemicals in red foods are carotenoids and anthocyanins. One of the most abundant carotenoid is lycopene. Lycopene helps reduce damage from free radicals in your body and it also prevents heart disease, cancer, prostrate problems, and reduces the skin damage from the sun. These red foods help memory function, urinary tract health, and makes your heart healthy.

 

 

Blue/Indigo/Violet Foods: The blue, indigo, and violet foods are great for their anti-aging properties. These foods have tons of antioxidants, which are called anthocyanins and phenolics. They help improve circulation and prevent blood clots, so they are great for the heart and can help prevent heart disease. They are also known to help memory function and urinary tract health and to reduce free radical damage.

 

Carotenoids are the powerful phytochemical in orange foods, and they are what give the foods their color. Carotenoids repair DNA and help prevent cancer and heart disease, as well as strengthening our vision.These orange foods also give us the right amount of potassium and vitamin A, which keeps our eyes and skin healthy, and protects against infections. They are also known to boost the immune system because of the vitamin C content in many of them.

Yellow Fruits/Veggies Yellow foods are high in antioxidants like vitamin C. Vitamin C keeps our teeth and gums healthy, helps to heal cuts, improves the mucus membranes (like when we have colds), helps to absorb iron, prevents inflammation, improves circulation, and therefore prevents heart disease. Some of the darker ones also cross over with the health benefits of orange foods

 

Greenish White Fruits/Veggies The strong phytochemical in these whitish/greenish vegetables is called allicin and allium, which create an anti-bacterial, anti-fungal, and anti-viral chemical environment in your body.

Green Fruits and Vegetables: These foods have the phytochemicals sulforaphane and indoles, which both prevent cancer. They are also good for the circulatory system and have good vitamin B and minerals. Green vegetables also help with vision, and with maintaining strong bones and teeth. Some of the yellower green vegetables have carotenoids lutein and zeaxanthin that help to prevent cataracts and eye disease, as well as osteoporosis.

I would go to the ends of the earth for fresh durian

Faasai Resort and Spa Invites Travelers to Chanthaburi, Thailand to Eat Durian, an Exotic Fruit Indigenous to Southeast Asia

Award-winning Thailand eco-resort Faasai Resort and Spa invites visitors to try the indigenous fruits of the region – especially the king and queen of fruits - durian and mangosteen. The resort is located in the world capital of durian – the lush province of Chanthaburi on Thailand’s Southeast coast, which is the biggest durian producer in the world. Visitors flock to Chanthaburi during the harvest season in May and June to sample the distinctive fruit.

• 

Children climbing a durian tree

The durian is the most exotic and spectacular fruit of Southeast Asia

Chanthaburi, Thailand (PRWEB) May 29, 2012

The owner of Faasai Resort and Spa, Bronwen Evans, says the resort wants to promote the natural wonders of the region and so has established its own forest garden, where it is growing tropical fruits, local herbs and rare local plants amidst beautiful indigenous trees, palms and tropical flowers. She says the rich, diverse flora of the local area includes many indigenous fruit trees such as durian, mangosteen and rambutan as well as rare species such as the moon tree, which produces fragrant fruit similar to persimmon.
“The durian is the most exotic and spectacular fruit of Southeast Asia,” Bronwen says. “Its distinctive character is unlike any other fruit in the world and so we have visitors from as far away as Hawaii during the season.”
She says the trees can grow into forest giants up to 40 meters tall and they make a spectacular sight when covered in fruit.
“The fruit is the size of a football, is shaped like a curled up hedgehog and is covered in thorny green spikes. Inside there are plump kidney-shaped segments of golden or creamy fruit, which have the consistency of camembert cheese and a taste that varies from egg custard to caramelized onion.”
She says durian is hated by some because of its penetrating odor.
“This was important for the wild trees as it attracted animals from across the forest to eat it and spread the seeds. Although some people don’t like the smell, it has also added to its mystique.”
One fan of the fruit was the renowned explorer and botanist Alfred Russell Wallace, who discovered it in Malaysia and wrote about it in his book The Malay Archipelago: The Land of the Orang-Utan, and the Bird of Paradise.
”The more you eat of it, the less you are inclined to stop…to eat durian is a new sensation, worth a voyage to the East to experience,” he said.
Visitors to Chanthaburi can readily buy the fruit at roadside stalls while it is in season and Faasai Resort and Spa can also arrange visits to durian orchards. They have included durian trees and mangosteen in their orchards at their nature sanctuary White Water Lake, although Bronwen says it will take a few years for them to mature. She says she has planted unusual durian such as puamany and gan yow from seed as they are becoming increasingly hard to find because commercial orchards mainly concentrate on one or two varieties.
Although many hotels ban durian from their premises, durian-lovers are welcome at Faasai Resort and Spa as it has airy terraces and balconies where guests can eat the fruit outside while the skins and seeds are collected and used as compost.
About Faasai Resort and Spa
Faasai Resort and Spa is a 14 room eco-resort at Kung Wiman, Chanthaburi, Thailand about 200 kilometres southeast of Bangkok. The resort is nestled into a forest covered hill amidst tropical gardens. It overlooks the mangrove-fringed Kung Kraben Bay and is a ten minute walk from Kung Wiman beach.
Awards won by Faasai Resort and Spa
Best Small Hotel Thailand Green Awards 2011
Green award and special award for cultivation and use of herbs and spices from the Governor of Chanthaburi 2011
Outstanding service to the environment and nature in the Eastern region – Thailand Boutique Awards 2010
Best Small Hotel Thailand Green Awards 2009.
Runner-up in the budget category in the 2008 Wild Asia Responsible Tourism Awards.

Quote of The Day

''Credibility only falls on the one who has put in the hours and time perfecting what they do.''

The Seven Most Alkaline Fruit and Vegetables for Preventing and Reversing Dis-ease

The Seven Most Alkaline Fruit and Vegetables for Preventing and Reversing Dis-ease

1. SPINACH -All leafy greens should be eaten in abundance but spinach is one of my favorites because it’s easy to buy, easy to use in recipes and salads and is delicious. Baby spinach or fully grown spinach are nutritional powerhouses and are incredibly alkaline. As with all green foods, spinach is rich in chlorophyll (see more about the health benefits of chlorophyll here), a potent alkalizer and red blood cell builder. It is also super high in vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin c, vitamin b2, calcium, potassium, vitamin e, dietary fiber…I doubt there is a more all round healthy food on earth and I highly encourage you to eat spinach throughout the day, every day.  Add spinach to your favorite green juice or soup.

2. KALE -Kale is another leafy green beauty that is widely known for its cancer-fighting, cholesterol-Lowering, antioxidant-rich, and detoxifying goodness. Less popular than spinach, but only because it has a history of being cooked poorly (like cabbage) – when done right it is absolutely delicious. If you eat kale 2-3 times per week you will decrease dietary and metabolic acids. Like spinach it is massively high in vitamin K, vitamin A and vitamin C and being leafy green it also has a huge chlorophyll content for building and improving red blood cell hemoglobin and hematocrit. The reason it is so powerful against acids that cause cancer is that kale contains at least four anti-acid or acid-buffering Glucosinolates. Glucosinolates are converted by the body into alkalizing acid-buffering compounds that protects the body cells from metabolic and dietary acids that are the cause of ALL sickness and disease. Also, kale is quite amazing for lowering cholesterol because it will ower metabolic and dietary acids that causes the release of cholesterol.  It should be noted that steamed kale is more effective for lowering metabolic and dietary acids and thus cholesterol lowering than raw.

3. CUCUMBER - The beauty of cucumber is it’s water content – 95%. That is phenomenal and you won’t find that in any other fruit. It’s the grand daddy of alkaline water-content. This of course makes it an incredibly hydrating food to consume, that ALSO contains superb amounts of antioxidants, including the super-important lignans. These highly beneficial polyphenols have more commonly been associated with the cruciferous vegetables, but their content in other veggies such as cucumbers is gaining more and more attention. Cucumbers contain a right load of lariciresinol, pinoresinol, and secoisolariciresinol , three lignans that have a huge and very strong history of research in connection with reduced risk of cardiovascular disease as well as several cancerous types, including breast, uterine, ovarian, and prostate cancerous conditions. The best thing about cucumber is that they provide the base for practically every alkaline soup, smoothie and juice – giving you a very alkaline, very nutritious base that also tastes great. In terms of the actual nutrient RDA per serving, cucumbers contain fair amounts of vitamins K and C, and slightly less of vitamin A and the B vitamins. Cucumbers also contain the following alkaline minerals: calcium, iron, phosphorus, potassium, magnesium, selenium, copper, manganese, iron and zinc.

4. BROCCOLI - Broccoli is just a must. If you are serious about living with health, energy and vitality you simply have to eat broccoli, if not on a daily basis, then at least 4 times per week. Broccoli has been proven over and over and over again to be incredibly powerful in inhibiting the acids that cause cancerous conditions.  Broccoli supports the digestive system, the cardiovascular system, the detoxification processes in the body and also supporting the skin, metabolism, immune system, being a wonderful anti-Inflammatory and providing ample acid chelating antioxidants. Eaten steamed or raw its a hugely alkaline and a hugely nutritious food. Please, please, please eat lots and lots of it. Put it in salads, juices, smoothies, soups…steam it with other green veggies – you can even roast.

5. AVOCADO -I eat a LOT of avocado because we grow them here at the Rancho del Sol. Not a salad, smoothie or soup goes by without me adding at least one avocado. I probably eat at least seven to ten avocados per week. Now, I know a lot of people give avocado a bad rap because it is a high-fat food (85% of it’s calories come from fats) – but this is totally good fat. These are good fats that will not make you gain weight. If anything, due to the high content of oleic acid (making it an Omega 9 fat and very similar to olive oil), it can lower total cholesterol level and raise levels of high-density lipoproteins (HDLs) while lowering low-density lipoproteins (LDLs), also known as the cholesterol that chelates metabolic and/or metabolic acid. Oleic fat also slows the development of heart disease, and promotes the production of acid chelating antioxidants. These beneficial omega oils also help speed the metabolism, actually leading to weight loss rather than gain. So now we’re over the fat issue, avocado also contains a wide range of other nutrients that have serious anti-inflammatory, heart health, cardiovascular health, anti-cancer, and will lower naturally blood sugar acid. Containing key antioxidants such as alpha-carotene, beta-carotene, lutein, selenium and more – it is a powerful, alkaline, nutrient-dense superfood.  The most powerful anti-acid is the antioxidant luctein which has been shown to prevent and reverse prostate cancer.

6. CELERY - Celery, like cucumber is a favorite because it’s alkaline AND really high water content, so is used very frequently as a base in juices and soups. One of celery’s big benefits is it’s vitamin C level, which has the well known benefits – but two of it’s lesser known nutrients are phthalides which have been shown to Lower cholesterol and coumarins which have been shown to inhibit several cancerous conditions. The beauty of vitamin C rich foods are that they help with the most common and most challenging health concerns – they support the immune system, inflammation (so helps with arthritis, osteoporosis, asthma etc), and vitamin C also helps significantly with cardiovascular health. If you are on a weight loss journey, you’ll also be happy to hear that this alkaline staple contains plenty of potassium and sodium and so is a diuretic – meaning it helps rid the body of excess acidic fluids.  Because celery is a great source of sodium, this vegetable helps to maintain the alkaline design of the body.  The high sodium levels in celery helps to transport energy ions in the form of electrons and is fundamental in the production of sodium bicarbonate.

7. CAPSICUM / BELL PEPPER / PEPPER - The antioxidant superpower, bell pepper is one of my all-time-favourites because it is crunchy and refreshingly delicious. You can use it in almost any meal raw, steamed or lightly roasted and it is always a winner. Impressively beneficial to our health cartenoids are highly researched and get a lot of attention in the health field and bell peppers contain over 30 different members of the carotenoid nutrient family. The only other food that is close to this is the tomato. Bell peppers have shown up in research relating to decreasing the risk of cardiovascular disease, type II diabetes, macular degeneration, cancer, inflammation and more. Alongside these lesser known or more complex-named antioxidants, bell pepper is one of, if not the best food source of the more common antioxidants: vitamin C, vitamin A and vitamin E. In fact, bell peppers contain twice as much vitamin C as oranges without all the acidic sugar. Here are just SOME of the antioxidants bell pepper contains: - flavonoids – luteolin – quercetin – hesperidin - carotenoids – alpha-carotene – beta-carotene – cryptoxanthin – lutein – zeaxanthin - hydroxycinnamic acid - ferulic acid – cinnamic acid.

I Believe I can Fly ( flight of the frenchies). Trailer

http://www.sebmontaz.com/

''If we dont dream we are no longer alive''