Tuesday, 31 July 2012

Monday, 30 July 2012

Watermelon, Honeydew Melon, Lemon, Aloe Vera.

Melons are great for cooling down in the hot summer, the lemon serves to alkalize your body and replenish minerals if you are sweating a lot during these hot days, and the aloe vera has endless benefits.

Not only does it coat your intestinal tract and aids better digestion and elimination, but it also helps to make your skin look radiant and youthful.

Enjoy this recipe this summer, and please do share this with your friends! They will love you for it! Enjoy!

Instructions

Juice the lemon and the aloe vera. Leave the skin on both.
Add the juice to the blender with half of the watermelon and half of the honeydew and blend till smooth.

An alternative is to fillet the aloe vera and then add the 'meat' of the aloe to the blender with the lemon juice and melon.

22 Amazing Ways Kombucha Can Help Heal You

By Indra Singh

Kombucha is a fermented tea, an ancient elixir which has been consumed for over 2,000 years all over the world, studied and applied for a number of medical uses in countries such as Russia, Germany and China. Kombucha is naturally carbonated and has a variety of healing properties. It’s totally natural and is filled with amino acids and probiotics. (Did you know the meaning of probiotic is “for life” and unlike antibiotics, probiotics re-establish the natural ecology of the intestinal flora and are said to boost immunity, enhance mood, fight allergies and detoxify and rid the body of disease.) Kombucha has an acquired taste which is very similar to vinegar and may be quite acrid for some people, however it’s pretty easy to get used to once you have started drinking it on a regular basis.

Preparing Kombucha takes time and patience. You must create the correct temperatures and follow strict hygiene, so the tea doesn’t become contaminated. If you’re serious about making your own brew, rather than purchasing it commercially, then I’d advise you to invest in a Kombucha heater. This keeps the tea consistently warm which is a vital part of the fermenting process, especially if you live in a climate where the temperatures vary considerably.

Once I began brewing, I became the Kombucha queen. I had a never-ending supply of Kombucha cultures (also known as scobys), so many I couldn’t give them all away!

Listed below are some of the wonderful ways which Kombucha can revitalize your life. Please remember that the benefits you experience may vary from person to person.

1. Probiotics – healthy bacteria

2. Alkalize the body – balances internal pH

3. Detoxify the liver – happy liver = happy mood

4. Increase metabolism – rev your internal engine

5. Improve digestion – keep your system moving

6. Rebuild connective tissue – help with arthritis, gout, asthma, rheumatism

7. Cancer prevention

8. Alleviate constipation

9. Boost energy – help with chronic fatigue

10. Reduce blood pressure

11. Relieve headaches & migraines

12. Reduce kidney stones

13. High in antioxidants – destroy free-radicals that cause cancer

14. High in polyphenols – antioxidants

15. Improve eyesight

16. Heal eczema – can be applied topically to soften the skin

17. Prevent artheriosclerosis – a disease where plaque builds up inside the arteries.

18. Speed healing of ulcers – kill h.pylori on contact

19. Help clear up candida & yeast infections

20. Aid healthy cell regeneration

21. Reduce grey hair

22. Lower glucose levels – prevent spiking from eating

Saturday, 28 July 2012

Cinnamon beats Alzheimers

Friday, July 27, 2012 by: Craig Stellpflug

(NaturalNews) The miracle spice cinnamon is the scented bark of a tropical evergreen tree, native to India and Sri Lanka. Cinnamon comes from an evergreen tree in Southeast Asia and is cultivated widely in Vietnam, China, Burma, and Laos for its bark and the oil processed from the bark. Once upon a time in ancient Rome, cinnamon was worth more than silver.

Cinnamon is harvested from the inner bark of the tree branches after scraping off the corky outer layer and then drying the bark. As it dries, the bark curls up into quills which are then cut into sticks to be ground into the spice form. Full of calcium and fiber, cinnamon is one of the oldest known spices, it is mentioned in the Bible and was used in ancient Egypt as medicine, beverage flavoring and an embalming agent.

According to traditional Chinese medicine, cinnamon helps improve the body's "fire."

Cinnamon - Not just a spice!

Professor Daniel Fung, an expert in food science at Kansas State University, says cinnamon contains a compound that has the ability to kill bacteria. "If cinnamon can knock out E.coli 0157:H7, one of the most virulent food-borne microorganisms that exists today, it will certainly have antimicrobial effects on other common food-borne bacteria such as Salmonella and Campylobacter."

Now researchers from Tel Aviv University found that extracts from cinnamon bark inhibit the toxic amyloid polypeptide oligomers and fibrils that have been found in Alzheimer's Disease (AD) brain plaque formations. In animal models of Alzheimer's, cinnamon reduced s-amyloid plaques associated with the pathology of AD. Reduction of these proteins can improve mental cognition. In one model, cinnamon extract resolved AD associate reduced longevity, helped recover locomotion defects and completely abolished tetrameric species of plaque in the brain.

Other benefits of cinnamon are: anti-microbial actions, blood sugar balancing, improving colon health, boosting brain function. Cinnamaldehyde in cinnamon has been well researched for its effects on blood platelets which help the blood clot to stop bleeding. Platelets can also cause strokes if they clump together too much. Cinnamon has been shown to help prevent this deadly clumping. Cinnamon will stop vomiting and relieve feelings of nausea. Cinnamon also helps slow tumor growth while inhibiting inflammatory markers connected to cellular proliferation.

In a recent study, people reduced their blood sugar levels by as much as 29 percent with cinnamon in just 40 days. That's with NO drugs, NO diet changes - just plain old cinnamon!

Study volunteers who took a cinnamon extract showed significant decreases in fasting blood glucose and increases in lean muscle mass compared with the placebo group. Pre and post study analysis of the extract group revealed a statistically significant decrease in body fat and blood pressure.

Research found that cinnamon can have favorable effects on brain function. Participants in a study chewed cinnamon gum or even just smelled the sweet spice. Cognitive tests revealed that subjects who used cinnamon had better memory functions and could process information more quickly.

What kind and how much

Which is best: Ceylon cinnamon, Saigon cinnamon, cinnamomum zeylanicum or regular grocery store variety cinnamon? Interestingly, the grocery store variety known as cinnamomum cassia works the best in most research studies and clinical trials.

Drink cinnamon in tea or sprinkle a little cinnamon on your toast, cereal, oatmeal, or sliced apples. It not only tastes good, it lowers your blood sugar!

Taking two 500 mg capsules of cinnamon a day will help good cholesterol levels and taking two capsules with each meal can make a big difference in blood sugar and insulin levels for diabetics.

Sources for this article

http://www.plosone.org
http://news.bbc.co.uk/2/hi/health/413533.stm
http://www.prevention.com/health/brain-games/memory-and-cinnamon-gum
Solomon TP, Blannin AK. Changes in glucose tolerance and insulin sensitivity following 2 weeks of daily cinnamon ingestion in healthy humans. Eur J Appl Physiol. 2009 Apr;105(6):969-76. Epub 2009 Jan 22

About the author:
Craig Stellpflug is a Cancer Nutrition Specialist, Lifestyle Coach and Neuro Development Consultant at Healing Pathways Medical Clinic, Scottsdale, AZ. http://www.healingpathwayscancerclinic.com/ With 17 years of clinical experience working with both brain disorders and cancer, Craig has seen first-hand the devastating effects of vaccines and pharmaceuticals on the human body and has come to the conclusion that a natural lifestyle and natural remedies are the true answers to health and vibrant living. You can find his daily health blog at www.blog.realhealthtalk.com and his articles and radio show archives at www.realhealthtalk.com

Wednesday, 25 July 2012

Information vs. Education

Words by Frank Ferrante http://mayibefrankferrante.com/

Information vs. Education

My heart has been pried open this week. I have been in the company of wonderful people in the midst of profound struggle. The courage of these sweet people humbles me. Recently, I met a guy in his early 40’s who is dying of liver cancer. He is dissolving in front of my eyes. The terminally ill rarely engage in small talk. Even the most mundane exchanges take on an ai...r of profound significance. He spoke to me of the power of love and the difficulty in accepting God’s will. He is disheveled; his clothes look like he’s slept in them.

When he speaks, his countenance assumes an unintentional dignity. The light of his spirit renders his body invisible he channels words from on High. He told me how the love of his wife and the affection of his children compels his heart to maintain its rhythm. I began to love this stranger.

I have confused information with education and have confused education with enlightenment. Information is utilitarian; education expands my capacity to introspect and connect disparate thoughts and notions. Enlightenment is when I stop thinking about myself and feel the beat of my brother’s heart.

As I felt and heard this man, I was filled with compassion, sadness, love and gratitude. I thought the many things that were perfect in my life. I was inspired by this man to live fully. Today, I set my intention to practice being grateful for the miracle that is my life.

By conventional standards, I’m not very noteworthy, but by my standards and experience, I’m a very blessed guy. I’ve lived a reckless life. Alcohol and drug addiction, mental hospitals, jails, overdoses, suicide attempts, clinical depression and car accidents were routine for me of and those around me.

Through Divine intervention and the miracle of love I am free of the chains of the darker side of life. Outside of the noise in my head, everything is perfect. Hey, maybe the voices in my head are perfect, too.

Quote Of the Day

“That is the simple secret of happiness. Whatever you are doing, don't let past move your mind; don't let future disturb you. Because the past is no more, and the future is not yet. To live in the memories, to live in the imagination, is to live in the non-existential. And when you are living in the non-existential, you are missing that which is existential. Naturally you will be miserable, because you will miss your whole life.”

-Osho

Tuesday, 24 July 2012

What Is Water Kefir and How To Make It?

Taken from http://zoevblog.com/2010/03/17/what-is-water-kefir-and-how-to-make-it/

I am very excited to tell you about a beverage that I have been making for our family for a couple of months now. It’s called water kefir. The best way to describe it is flavored soda minus all the processed sugar, artificial colors, flavors and preservatives. Water kefir is nature’s way of making soda and by far, one of the healthiest and easiest to make at home. And because I love it so much, I spent the time to write a detailed manual, as well as record two instructional videos, on how you can make your own water kefir at home.

What is Water Kefir?

Water kefir is made from kefir grains, also known as sugar grains, tibicos, tibi, or Japanese water crystals. The grains make up a cultures of various strains of healthy bacteria and yeast, held together in a polysaccharide matrix created by the bacteria. The symbiotic relationship of the microbes produces a stable growing culture. The microbes feed on sugar and produce lactic acid, alcohol (ethanol), and carbon dioxide, yielding a fermented carbonated beverage. The alcohol content is usually very minimal, less than 1 %.

Water Kefir vs. Milk Kefir

There are two types of kefir grains – milk and water kefir grains. Prior to making water kefir, I was making milk kefir using raw cow’s milk. Though similar in function, milk grains are quite different than water grains. They are white, cottage cheese-looking with slimy feel to them. Water grains, however, are translucent, cauliflower-like and easily break apart under pressure. Also, milk grains feed on the lactose in milk whereas water grains feed on sugar.

Health Benefits of Water Kefir

The health benefits of consuming water kefir are endless. They are a natural supplier of probiotics to our digestive tract. Probiotics refers to the healthy bacteria that usually feeds on the “bad” unhealthy bacteria in our stomach and intestines. Bacterial overgrowth can lead to many illnesses some of which include fungi, yeast infections, indigestion, obesity, Irritable Bowel Syndrome, Crohn’s Disease, skin disorders, etc. By drinking water kefir you will bring balance to your internal microflora. Many people take a probiotic supplement daily for this particular reason but I prefer to drink the water kefir. It’s much tastier and more affordable in the long run.

Dr. Gabriel Cousens, a leading expert in the raw food community, writes in his book “Rainbow Green Live Food Cuisine“:

“Kefir grains produce right-rotating L(+) lactic acid, which is an important constituent of the human body. It is particularly important in the prevention of cancer and has been used experimentally with success in the treatment of cancer. In addition, right-rotating lactic acid may help maintaining healthy functioning of the heart. According to some researchers, the cells of the heart muscle obtain their energy primarily from right-rotating lactic acid.”

Another health advantage of water kefir is that people who do not wish to consume dairy or have a vegan type diet may find that water kefir provides the living probiotics without the need for dairy or tea cultured products, like kombucha.Vegans also may like to know that through the fermentation process kefir becomes an excellent source of vitamin B12, and is high in vitamins B1 and B6.

Diabetics, in particular, could greatly benefit from drinking kefir. Since the finished product, if bottled, will produce a carbonated beverage, it provides an alternative to sweet soda drinks. In that sense, anyone from children to adults can enjoy water kefir guilt-free.

How to Make Water Kefir

Making water kefir is super easy and fun. To help illustrate the process I have created two video tutorials – one on how to make the basic water kefir recipe, and the other on how to make flavored water kefir. You can watch them below.

Tools Required:

Plastic strainer
Plastic measuring spoons
Plastic spoon
Measuring cup
8-cup (1/2 gallon) Ball Mason jar
2-3 Glass pitchers or Ball Mason jars

Notes: it’s very important that you NEVER use any metal utensils or tools when handling living cultures such as kefir grains. They don’t like metal and may be adversely affected if exposed to it.

Ingredients needed:

Filtered or spring water
Water kefir grains
Organic cane sugar
Sucanat, raw sugar or coconut palm sugar
Unsweetened, unsulfured dried fruit (apricots, figs or raisins)
Organic lemon (optional)

Notes: never use tap water because it contains chemicals such as chlorine and fluoride. They will kill the grains. Make sure the dried fruit doesn’t have any sulfur dioxide added to it. Many conventional brands add this chemical to keep the dried fruit looking bright and fresh.

Basic water kefir formula:

1 Cup of water
1 Tbsp. of sugar
1 Tbsp. of kefir grains
Few pieces of dried fruit

Notes: The ratio of 1-1-1 is what you need to follow.

My video tutorial recipe:

6 Cups of water
6-8 Tbsp. kefir grains
4 Tbsp. organic cane sugar
2 Tbsp. coconut palm sugar
4 pieces of dried apricots and figs
2 lemon wedges

Notes: When dividing the sugar always add more organic cane sugar and less sucanat, raw or coconut palm sugar. Kefir grains thrive primarily on the organic cane sugar. The other sugar and dried fruit are added to give them additional nutritional support their growth.

New batch of plain water kefir and flavored water kefir prior to fermentation.

The fermentation process

After all the ingredients are in the jar, you need to cover the top of the jar with a cloth, paper towel or parchment paper held by elastic. This is so your kefir grains can breathe and to make sure nothing can contaminate them. Putting a tight lid could cause the jar to explode due to the natural carbonation process taking place.

Place the water kefir jar on your counter away from direct sunlight. The kefir water should be ready in 24-48 hours. The kefir will be mild and sweet at 24 hours, and more zesty and acidic at 48 hours. This is really a matter of personal preference and either way is tasty and has health benefits. Temperature can speed this process up the warmer it is inside your house. If it tastes like there is too much alcohol for you try reducing the amount of sugar and fruit or reduce the amount of grains. You will soon find what you like after a couple taste tests.

The same batch after 24 hours of fermentation.

Plain water kefir after 24 ours of fermentation. Notice how the fruit has risen to the top. That's because it's filled with tiny molecules of CO2, making it lighter. You will also notice bubbles if you lightly shake the jar. Those are signs that your water kefir is ready to drink.

How to Make Flavored Water Kefir

This is where the fun part of making water kefir comes because you can customize the flavor to your liking. Follow this steps:

After the initial batch of plain water kefir has fermented, drain the kefir water and set the grains aside for a new batch.
Take the fermented kefir water and pour into a large glass pitcher or a couple small pitchers, pending how many flavors you’d like to make.
To each pitcher/jar add 1/4 cup of fruit juice or fresh fruit of your choice. If you are making Strawberry Lemonade (as I have made in my video tutorial) make sure to puree the strawberries first. It will give your kefir much richer taste.
Let the kefir ferment for another 24 hours. This time you can put a tight lid especially if you prefer more fizz to your beverage.
In 24 hours you will notice color change in your kefir as the flavor of the fruit/juice is metabolized by the kefir grains. Taste your kefir to see if it’s ready. If it’s not sweet enough, just add a tablespoon of sugar.
Take your final water kefir, pour over ice and enjoy!

: The flavored water kefir after 48 hours of fermentation.

>> CLICK HERE TO BUY WATER KEFIR GRAINS <<

Flavored Water Kefir Recipes

Coconut Water Kefir
If you love coconut water, then making it into kefir is even better! Just substitute the water portion with fresh coconut water from Young Thai coconuts. Those can be found at Asian markets and cost about $1.99. You will need about 6-8 coconuts to get 6 cups of coconut water. You do not need to add sugar to the mix because coconut water is naturally sweet and it will feed the grains on its own. Also, you may skip the dried fruit and lemon.

Creamy Ginger Spice
After 24 hours of fermentation with just ginger and sugar, strain the kefir, take the liquid and add ½ Tb. vanilla extract and 1 cinnamon stick per quart. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Tighten the lid for more fizz! Serve cold with whip cream on top. Or add some scoops of caramel vanilla ice cream for a delicious float!

Lime Pineapple
After 24 hours of fermentation with a slice of lime (instead of lemon), strain the kefir, take the liquid and add a half cup pineapple chunks per quart, squeeze in the lime juice and discard the lime slice. Let sit for another 24 hours on the counter, or 24-48 in the fridge.

Raspberry Mango
After 24 hours of fermentation, strain the kefir, take the liquid and add ¼ cup mango (or similar tropical fruit juice) per quart. Add in ½ cup raspberries. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Tighten the lid for more fizz!

Strawberry Lemon
After 24 hours of fermentation, strain the kefir, take the liquid and add 1/2 cup purred strawberries and squeeze out the juice from the lemon into it. Add a couple whole strawberries if desired as well. Let sit for another 24 hours on the counter, or 24-48 in the fridge. If this is too tart, add in some sugar or honey at the end to taste.

Cola Cherry
After 24 hours of fermentation of just sugar and grains, strain the kefir, take the liquid and add ¼ cup cherry juice per quart. Add a couple whole cherries if desired as well. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Mix in sugar to taste if desired.

Storing Extra Kefir Grains

After your first few batches you will notice that your kefir grains grow rapidly (considering you take good care of them). You can do four things with the extra grains:

Eat them! They are very nutritious, packed with many beneficial probiotic bacteria. You can add them to your smoothies if you wish.
Short-term storage – you can store water kefir grains in sugary water in the refrigerator for up to a week. The cold temperature will slow down their growth. Just make sure to rinse and change their water on weekly basis.
Long-term storage – you can put the extra grains in a glass jar and freeze them. They can last for about 6 months or longer. Keep in mind that it may take a few batches to revive them after they’ve been frozen. They should be fine after that.
Share them! As you accumulate more water kefir grains, just share the joy of making water kefir with family and friends. Give them your extra grains and teach them how to make their own natural “soda” at home.

Final Notes

Water kefir contains very large amounts of good bacteria and yeast as well as being high acidic. For some people it can be a little bit of a shock. Everybody reacts to it differently, so we always recommend starting out slow to see how your body takes to it. The majority of people do not have any adverse reaction, but if you do, usually it’s just a matter of starting out slow and slowing increasing over time. Start with a tablespoon and go from there. Sometimes drinking in the morning is best as many people report that they do much better with kefir in the morning.

If you are interested in more fermented probiotics food, check out my blog “Making Fermented Feta Cheeze Without Milk!”

That’s it! You are now ready to make your own water kefir at home.

P.S. Some of the tips, recipes and advice has been taken from Yemoos Nourishing Cultures water kefir guide. Thank you for their help and for sharing that information with us.

Quote of the Day

"I am often accused of being childish. I prefer to interpret that as child-like. I still get wildly enthusiastic about little things. I tend to exaggerate and fantasize and embellish. I still listen to instinctual urges. I play with leaves. I skip down the street and run against the wind. I never water my garden without soaking myself. It has been after such times of joy that I have achieved my greatest creativity and produced my best work."
-Leo Buscaglia

Friday, 20 July 2012

Quote of The Day

''Meditation is the whole art of transforming the gestalt; the consciousness that goes outwards starts

turning in. And then one becomes aware of millions of gifts; then small things, very small and ordinary
things, have tremendous significance. Just a dewdrop slipping from the lotus leaf into the lake is enough to
fill one with wonder and awe. It is poetry, pure poetry! It is music, it is dance, it is a finger pointing to the
moon.''

-Osho

Quote of the Day

Confidence means simply that we, no matter what happens go on full of joy, with everything. Not reluctancy, no unwillingness, but dancing with a song on the lips with laughter and with love.

What happens, happens for good reason. Existence can't go wrong. If it does not meet our wishes, this only means that our desires were wrong

~ Osho ~

Sunday, 15 July 2012

Homemade Toothpaste

THE BODY’S SUPERHIGHWAY
The mouth and gums are the superhighway to EVERY system in your body. Everything that goes into your mouth stays in your body…even if not ingested. As well as absorbing oral bacteria, your gums absorb each and every chemical that is included as “ingredients” in our commercial toothpastes and mouthwashes.
Having a healthy mouth is a major key to assisting your body in maintaining overall health.

Many toothpaste ingredient lists read like a hardware stores’ glue isle – *Benzoic acid *Dyes *Preservatives/Flavours *Artificial additives Blue #1 Yellow #5 *FD & C colourants *Saccharine *Sodium Lauryl Sulfate. Sodium Lauryl Sulfate is the same detergent compound found in hair shampoo and foaming wash products – would you ever consider just using detergent to wash your mouth out?

Deleting Sodium Lauryl Sulfate from your body is a great start to improving the workings of your body. The responsibility of knowing what is safe; what should or should not be soaking through our tissues is ours, and using the healthiest possible dental products available to you is one of the most effective ways of reducing chemical overload.

Why not try making your own toothpaste?
Using coconut oil as a mouth wash?
If you still find that you have a breath that is less than fresh, you may need to investigate your dietary intake, and address a possible issue with the health of the gut.

The Universe Inside Your Mind

Tuesday, 31 July 2012

44 LESSONS ABOUT LIFE

44 LESSONS ABOUT LIFE

Monday, 30 July 2012

Super Hero Snack

22 Amazing Ways Kombucha Can Help Heal You

22 Amazing Ways Kombucha Can Help Heal You

Saturday, 28 July 2012

Cinnamon beats Alzheimers

Cinnamon beats Alzheimers

Cinnamon - Not just a spice!

What kind and how much

Wednesday, 25 July 2012

Information vs. Education

Quote Of the Day

Tuesday, 24 July 2012

What Is Water Kefir and How To Make It?

Quote of the Day

Friday, 20 July 2012

Quote of The Day

Quote of the Day

Sunday, 15 July 2012

Homemade Toothpaste

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