Quicksilver (comics)

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Juicing Removes More than Just Fiber
Quinoa itself contains all eight of the essential amino acids needed for good health, including lysine typically not found in plants. List of Avengers titles Justice League. Your cat may have any or all of the following catnip effects:. There are several ways you can go about using wheatgrass for your skin. These things range from promoting liver function, circulatory system, immune system and blood cell formation to mood balance. One of the top documented wheatgrass benefits is its ability to increase red blood cells in the body, Parikh notes, making it an excellent immunity booster. Manual wheatgrass juicers can sometimes only be really used for wheatgrass, so if you splurge on a juicer, you may want to get an electric juicer so you can use it for juicing other vegetables as well.

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Freezing Juice

Campbell-McBride tackles the subject of CHD Coronary Heart Disease , caused by atherosclerosis, a disease of the arterial wall that leads to narrowing and obstruction of the arteries. She maintains that conventional medicine does not actually know the cause of atherosclerosis or how to cure it, and explores in this book what it is, what causes it, and how to prevent and reverse it.

She dispels the myth of the Diet-Heart Hypothesis and explains that cholesterol is not the enemy but an integral and important part of our cell membranes. Each loaf is cultured with a wild-yeast starter and fermented for over 15 hours, ensuring that it is easily digestible and packed with flavor. Their facility is GFCO certified.

Bread Srsly uses organic psyllium husks instead of xanthan gum to give these rolls their airy, crumpet-like texture. Like our loaves, these 4" Sourdough Rolls are made using traditional fermentation of organic millet, sorghum and arrowroot with a wild sourdough culture.

Makes great Burger buns, toasted. Their facility is GFCO certified product is gluten-free, dairy-free, egg-free, soy-free, nut-free. Every component of this product is plant-based: A purchase of this toothbrush is a vote for biobased products that are not fossil fuel-based! This is the latest and most advanced biobased bristle in the world today. The secret ingredient in their creamy roasted organic almond butter is the organic almond.

They do everything they can do to support Mother Nature in packing as many nutrients into our almonds as possible. Almonds have also been shown to be beneficial for cardiovascular health and can aid in blood-sugar management when eaten as part of a balanced meal. Their almond butter is also great for those who prefer a gluten-free or vegan diet. They groom the orchard floor for harvest by mowing and burning weeds, rather than using harmful chemicals. All that, plus the hedgerows of native plants support the health of native species and bees who have the most important job — the pollination of the almond flowers.

Burroughs Family Farms do it for the future of farms. The secret ingredient in their crunchy roasted organic almond butter is the organic almond. Burroughs's cheese-making production follows the milking season from January through November.

Using fresh milk and natural aging procedures eliminates the need for preservatives or artificial colorings. The unique yellow color is due to the high levels of beta carotene in the milk from grazing on pasture. This delightful cheese will be an excellent addition to your table!

Pastured eggs from Burroughs Family Farm in Modesto, where there are also extensive almond orchards. Benina and her husband follow the methods of pastured egg farming that Joel Salatin began on Polyface Farm.

These eggs are certified organic and pastured. This detoxifying soak will leave you relaxed, refreshed and ready for whatever is next. Sea salt and Epsom salts draw toxins and odors from body while softening skin, relaxing muscles, and calming the nervous system. Kelp seaweed nourishes the skin with micronutrients as it hydrates and improves circulation. A potent nutrient formula for beautiful skin. Use it like a moisturizer, but think of it as a serum. This antioxidant treatment oil is packed with naturally occurring nutrients, vitamin C and an essential oil blend designed to help with anti-aging and skin clarity.

Great for all skin types and a gender-neutral scent! This is a large bottle to refill the convenient 4 oz. Four refills for the price of three. Envelop yourself in a Cloud of Protection safe from illness, bad vibes and stinkiness.

Essential oils work very effectively on airborne pathogens. The essential oil molecules are very small. They stay suspended in the air a long time, providing you with a shield from airborne bacteria and viruses. Cloud of Protection makes a great hand sanitizer. Simply spray into the palm of you hand rub hands together and voila: Cloud of protection is also a blessing to have available if a person or locale needs a little perking up! Use to freshen a room, car or your mood.

Water, neutral grape spirits, juniper needle, juniper berry, eucalyptus, lisea cubeba, cedar, benzoin, and rose essential oils.

Not ready to buy a large bottle, or want to turn on a friend to this amazing product We have a one-ounce size just for you. An essential oil blend designed to help address the appearance of spider veins and cellulite with Horse Chestnut, known to have toning and astringent properties with Clary Sage to uplift the mood, Avocado Oil is richly moisturizing for soft, silky skin. Intended to help ease the feeling of sluggish circulation. Organic Sesame Oil Sesamum Indicum: Avocado Oil Persea Gratissima: Horse Chestnut Extract Aesculus Hippocastanum: Fennel Essential Oil Foeniculum vulgare dulce: Geranium Essential Oil Pelargonium graveolens.

Perfect mixer for a summer evening cocktail! Organic green Earl Grey tea and unrefined sugar are cultured with a SCOBY symbiotic colony of bacteria and yeast , and that probiotic base is flavored with an infusion of cardamom and fresh mint.

The coarse salt is great for making krauts , grinding with spices or adding to dishes where you want a big crunch of salty goodness. Fine ground is great for table salt and for baking. Organic darjeeling tea and unrefined sugar are cultured with a SCOBY symbiotic colony of bacteria and yeast , and then flavored with cherry and ginger juice to produce a mildly tart, not too sweet drink. Kombucha is considered by many to have a detoxifying effect on the body. Golden chicken fat from our roasted pastured chickens is infused with sauteed onions, then strained for this classic Eastern European cooking fat.

It is a perfect ingredient for matzoh balls or matzoh brei, and can also be used for pan frying or as a alternative for butter on bread, steamed veggies and cooked starches.

Schmaltz was prized by Jewish grandmothers as an immune system booster. This seasonal beverage features Yerba Santa, a California native plant that was valued by the First Peoples, that has historically been used to treat asthma and other respiratory issues. The plant also has the reputation of clearing and moving grief, and is used in environmental restoration as it can restore damaged lands and overgrazed ranchland.

The flavor of our beverage is citrusy and refreshing, with subtle herbal notes. It is not pasteurized or homogenized, so it retains its natural nutrients, vitamins, and enzymes. Raw unpasteurized milk and raw milk dairy products may contain disease causing microorganisms. Persons at highest risk of disease from these organisms include newborns and infants; the elderly; pregnant women; those taking corticosteroids, antibiotics, or antacids; and those having chronic illnesses or other conditions that weaken their immunity.

Green cabbage and Celtic sea salt are cultured in ceramic Harsch crocks for at least 5 weeks before jarring. For a simple probiotic boost, try a forkful or two mixed in a salad, soup or stew, on a hot dog or burger or with any grilled meat or charcuterie.

Coconut Secret Raw Coconut Nectar is a naturally sweet, nutrient-rich, low glycemic sweetener. When the coconut tree is tapped, it produces a 'sap' that exudes from the coconut blossoms. This sap has a very low glycemic index score and contains 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH. Raw and enzymatically alive, this is an ideal sweetener. Organic coconut sap nectar.

Deep, rich and creamy. Each bite, a moment of pure bliss Equals chocolate to live for. Salty, crunchy and a bit sweet. Organic almonds sourced locally from Kashiwase Farms. These California Almonds are the sweetest on Earth. This combined with the richness of sustainably sourced cacao from the jungles of South America, the balanced sweetness of coconut sugar and a pinch of sea salt Coracao's version of a peanut butter cup but waaaay more delicious! This is one of our all time favorites and best sellers.

Made with coconut sugar, which is the nectar of the coconut tree flower blossom. We have finally found a new source for locally grown, organic walnuts! Their thriving farm is committed to sustainability and soil fertility, and we are delighted to welcome them to our community.

We activate the walnuts by soaking them in filtered water with Celtic sea salt for hours, and then dehydrate them at a low temperature until crispy and delicious, preserving the nutrients and rich flavor. Packed with seeds, so they are full of flavor and crunch. They go well with cheese and spreads or just eat them plain. We have been working the subtle art of mustard crafting and have found our perfect balance of sweet and hot.

Housemade raw sauerkraut brine, rich in beneficial micro-organisms, gives this mustard a unique nutritional profile, joining our other cultured condiments. It's a wonderful accompaniment to sandwiches and meats, a cheese plate or an ingredient to enliven dressings or marinades. Sweetened with honey and cultured with housemade sauerkraut brine, our GAPS Diet-friendly Cultured Ketchup is a great alternative to factory-processed versions.

Goes great with our Hamburgers, on our Mini Meatloaf, or use anywhere you would regular ketchup. We fine tuned our housemade sriracha to improve balance and depth. We've added a touch of roasted garlic and our own onion demi-glace to make a hot sauce with sweet and zesty notes.

This is the best coffee substitute we've found. We drink it with hot milk, melted coconut oil and coconut milk. It's so delicious that we've turned it into our after-lunch ritual. It was created by Dr.

Peter Gail, who has devoted his life's work to the study of healing herbs--particularly the dandelion. The ingredients are roasted, covered with hot water, and allowed to steep.

The water, with the soluble portions of all the components, is separated from the grounds. The remaining fine brown powder left is what becomes Dandy Blend.

All the gluten and other water-insoluble substances are left behind. This Sockeye salmon is wild-caught at the peak of its ocean-going lifecycle, when an adult salmon is fully-loaded with nutrition. The Sockeye is then infused with fireweed nectar and lightly smoked with alder wood.

Hand-packed in mason jars, based on Alaska Native traditions of preservation. Wild Alaska Sockeye Salmon, proprietary brine blend kosher salt, brown sugar, cane sugar, honey, apple cider vinegar, garlic, pickling spice, spices black pepper, coriander, mustard powder, brown sugar, paprika, garlic powder, onion powder.

Ocean-bright Sockeye Salmon Only wild, never farmed Sustainably caught and handled with care Minimally processed. Wild Alaska Sockeye Salmon, proprietary brine blend water, sea salt, brown sugar, fireweed, blossoms, lemon zest , smoke from hardwood blend. If everyone in the U. Thanks to Beth Terry Author of Plastic Free we have found an alternative that is plastic-free and zero waste: Natural dental floss that comes in its own refillable glass jar!

The blue-colored container is made from glass with a metal cap that is removable so that you can refill the bottle over and over. You can use the same bottle for the rest of your life if you take care of it - just think about how many plastic floss containers will be avoided. It's a key element of an eco-friendly oral hygiene routine and goes great with our Brush with Bamboo natural toothbrushes, and Rupam's Tooth Soaps.

The extra dental silk is packaged in a biodegradable PLA bioplastic bag that is biodegradable in industrial composting facilities or in a home composter within 6 - 12 months. Also available in bottle colors of gray or pink. The gray-colored container is made from glass with a metal cap that is removable so that you can refill the bottle over and over.

The pink-colored container is made from glass with a metal cap that is removable so that you can refill the bottle over and over. Catie Morse, a naturopathic physician, formulator, and founder of Dr. She takes the best of the old ways and overlays techniques and tools from modern food chemistry to ensure reproducibility and quality assurance in every batch. Catie, and her team work in an organic, low chemical kitchen to produce and fill each jar by hand.

Her process delivers the highest quantity possible of a special type of antioxidant. The reason she can assure her product is the highest quality and most potent elderberry extract available is that she is present at every step of the process. To ensure sustainability and give back to the land, Catie and her team make sure to leave plenty of berries behind for the birds and the bears.

In addition, they return to the wild and plant more elderberry bushes. You can see this process highlighted in the infographic, The Journey of the Elderberry.

Appleseed's Elderberry Extract is made with native and edible west coast wild Elderberries, with no added sugar, alcohol or other additives. A percentage of proceeds go towards more native plant installations. Horseradish, a nutritional and medicinal standout, is a perennial in the brassicas family and is a close relative of wasabi.

It has been considered a healing food since at least the time of Hippocrates, more than 2, years ago. Traditionally, horseradish is paired with protein foods, especially meat and fish. This pairing could have evolved because of its pungent taste and its strong ability to kill pathogenic organisms often found on meat in the days before refrigeration. While the pathogen-killing part is not so relevant today, the culinary pairing of meat and horseradish is still a dynamic combination.

Horseradish has other well-documented medicinal benefits. The first is its effect on respiratory passages; it has been used as a food, an inhalation and added to compresses to help clear mucus from the sinus passages or lungs. Because of its high content of a plant chemical called sinigrin, a glucosinolate, horseradish not only can inhibit cells from becoming cancerous, it also can inhibit the metastasis of already formed cancer cells.

These plant chemicals called glucosinolates are found in many brassicas plants, including broccoli sprouts and Brussels sprouts, but are particularly abundant in horseradish. Sprinkle on eggs, fish or any other protein-rich dish to easily incorporate this medicinal, hardy perennial vegetable into your diet. Our favorite way to use Horseradish Powder is to marinate steaks by dusting both sides with it and letting the steaks rest for a few hours before cooking.

The strong enzymes in the horseradish help break down the meat fibers, making the final dish not only more flavorful but also more tender. Like other members of the allium family, leeks are antimicrobial, help reduce inflammation and regulate lipid levels in the blood. Leeks contain important amounts of the flavonoid kaempferol, which has been shown to help protect blood vessel linings from damage. One teaspoon equals an average-size serving of the fresh vegetable.

To use, sprinkle on salads, eggs, rice and quinoa, buttered popcorn, steamed or roasted vegetables, fish or chicken. Add to smoothies, soups, stews, pasta, spaghetti sauce — really, anything you enjoy eating! Try it sprinkled over buttered and baked sweet potatoes.

It is recommended to transfer the powder to the Miron jar as soon as possible. One of our favorite ways to use Leek Powder is sprinkled over buttered and baked sweet potatoes. Oxalates are found in the leaves of many plants. For some susceptible people, when excessive amounts of oxalates are ingested, they bind with calcium in the blood and cause both damaging inflammation and precipitation in the form of kidney stones. Lowering the oxalate intake in the diet is a way to prevent stone formation, reduce systemic inflammation and, in general, achieve better health.

The dilemma, however, is that a low-oxalate diet can lead to the avoidance of otherwise very beneficial foods, such as greens. That is why Dr. Cowan developed this Low-Oxalate Greens Powder. After researching the oxalate content of various greens, three emerged as the tastiest and nutritious while significantly lower in oxalates than others.

Inside this jar are approximately 50 servings! Oxalate analysis according to testing done at the University of Wyoming: Total oxalate includes both soluble and insoluble oxalate. There is quite a lot of evidence that soluble oxalate is better absorbed in the gastrointestinal tract that is insoluble oxalate, so a person who is sensitive to oxalates should be more concerned about the soluble oxalate the vast majority of insoluble oxalate is probably not absorbed so is not an issue.

For this particular product, only a relatively small percentage of the total oxalate is soluble, so that is a positive. The key to vegetable consumption is diversity: Our Threefold Blend Powder makes accomplishing this as easy as adding a tablespoon of the nutritious powder to your morning soup, eggs or smoothie, thereby ensuring that you have already consumed a diverse vegetable diet for the day.

This version of our Threefold Blend Powder contains carrots and leeks roots ; Swiss chard and kale leaves ; and peppers. This combination ensures beta-carotene for overall immunity, eye and skin health; antioxidants for cancer prevention and heart health; and dietary fiber for maintaining a healthy weight and reducing risk of diabetes and heart disease.

We like to use our Threefold Blend Powder folded into granola with yogurt try it! A key to vegetable consumption for optimim nutrition is diversity: Cowan's Threefold Blend Powder makes this as easy as adding a tablespoon of the nutritious powder to your morning soup, eggs or smoothie, thereby ensuring that you have already consumed a diverse vegetable diet for the day.

Threefold Blend Powder contains carrots and beets roots , Swiss chard and kale leaves , and winter squash fruit. This combination ensures beta-carotene for overall immunity, eye and skin health; antioxidants for cancer prevention and heart health; and dietary fiber for maintaining a healthy weight and reducing the risk of diabetes and heart disease. Turmeric is probably the star of the plant world when it comes to disease prevention and treatment.

Turmeric can also play a role in reducing the risk of heart disease, as it is a good source of Vitamin B6, which protects blood vessel walls from oxidative damage. Turmeric absorption is enhanced by consumption with fat, such as its traditional complement, ghee clarified butter , as well as a bit black pepper. Our turmeric powder is grown in the rich volcanic soils of Hawaii, which enhances its nutrient profile and flavor. Turmeric is aromatic and has notes of orange and ginger.

Its pungent quality adds bold flavor to eggs, soups and stews, sauerkraut, a vegetable sauté over rice — really, almost anything you enjoy eating! Our favorite way to use Turmeric Powder is mixed into sautéed vegetables, along with several other powders, topped with cooked chestnuts or toasted walnuts.

Disposable straws are so out-of-style; all the classiest hippies sip through stainless steel! For a glamorous green juice on the go, show how much you love the earth and add some bling-bling, stainless steel sustainability to your drink. If you need a great straw that can handle thicker drinks like smoothies select our Smoothie Straws. We recommend washing your new Stainless Steel Straws thoroughly with soap and water before use. Cleaning your straws is easy with our excellent stainless steel Straw Cleaner included!

Classic Bent Straws 6mm. Add some stainless steel sustainability to your drink with these strong, durable, reusable drinking straws.

Best for sipping smoothies, milkshakes, juices or water, this drinking straw fits stainless steel Ecojarz lids. This larger-sized stainless steel lid allows you to turn any wide-mouth canning jar into a sustainable to-go cup! You can even reuse many wide mouth glass jars from products like salsa and almond butter. Ecojarz stainless steel lids are entirely non-reactive and can be used with hot or cold beverages without any worry of chemical leach.

They are completely BPA and phthalate free. It works just like a canning jar lid but is not included with this drinking top. Handmade Goat feta, by Jane Hume of Evergreen acres. Is aged 60 days. This is a milder version not as aged as it was previously. Made with her raw Gurnsey Goat milk. Their warm sweet Raw milk is taken straight from their milk line. Then it is cultured, molded, and pressed. A raw product it is tart and delicious and probiotic rich.

Our milk is unique - we have the only Grade A dairy herd in California consisting mainly of Guernsey goats, bred from pedigree stock originating on the British Channel island of Guernsey.

The rich taste of our milk is provided by these small, reddish-blond, hairy, calm-dispositioned goats. Our Guernseys, along with our Nubians and Nigerian Dwarfs, produce high-quality milk with a high butterfat content. If you are already a goat milk aficionado and haven't tried our milk yet - you are in for a treat! If you're thinking about trying goat milk but are skeptical - start with our milk. You'll find it sweet and creamy, with a mild flavor that our customers' children love!

Our Goatgirt is kept at 90 degrees during processing. It is cultured faster and results in a milder tasting, thicker, and less sour cultured raw goat milk. Kefir is an active product cultured from 40 to 50 different probiotic bacteria and yeasts. It is a naturally sour cultured milk that is rich in probiotics and has many health benefits including its antibacterial properties from the Lactobacillus Pylori probiotic and Kefirin extract that are unique to milk kefirs.

Kefir can boost your immune response and provide a wealth of nutritional value, as well as some proven health benefits such as help with cancer, asthma, allergies, osteoporosis, IBS, and lactose intolerance. The rich taste of this milk is provided by these small, reddish-blond, hairy, calm-dispositioned goats.

If you are already a goat milk aficionado and haven't tried this milk yet - you are in for a treat! This Deodorant is for full spectrum protection. The coconut oil and aluminum-free baking soda base are a bacteria checking dynamic duo. Put a little on the tips of your fingers and apply. A little goes a long way, 2 oz will last you months and months and months. If they make something, grow something, buy something they want it to serve at its maximum potential!

They finally achieved the color they'd been searching for, a not too pink, a little red wine-y a little blackberry-y stain, free of heavy metal based color.

Alkanet and beet root gives this stain its rich color and its mild and earthy scent, with just a touch of essential oil of rose geranium. Rose geranium is used in aromatherapy to reduce nervousness and tension, and has mild antibacterial, astringent and anti-inflammatory properties which all aid in the overall health of the skin.

A little dab of this stuff on the apples of your cheeks and on your lips adds just the right dose of color. Because of the beeswax, this stain has great staying power. Put a little on for a subtle effect or more for a lipstick like look. Some find the smell of the alkanet root too earthy for their tastes- alkanet has a flavor akin to valerian root. A set of instructions in the box and recipes available at Ferment'n website ensure that you can hit the ground running.

This tasty, easy to thaw ground beef is a great addition to your weekly menu. Freestone Ranch in Sonoma is just starting to offer their meat to a wider audience. This grazing pattern maximizes the sequestration of carbon and methane, encourages extremely deep roots and a thriving soil microbiome, increases drought resistance and supports the biodiversity of native grasslands. The icing on the cake? This is the most deeply delicious, most nourishing ground beef you may ever find!

The ranch is also committed to the education of a new generation of young, local agrarians. This old-fashioned chicken soup features carrots from Riverdog Farm, leeks from Rodoni Farm, and celery simmered in mineral-rich bone broth with plenty of pastured chicken.

Pastured chicken is simmered with mixed summer squash from Riverdog Farm and green chard from Feral Heart Farm in Sunol, in a mild broth infused with pasilla and guajillo chiles. We finish it with cilantro, epazote and a hint of lime.

This soup is perfect with avocado slices, grated cheese or a dollop of our Piima or Yogurt Cream. Adding a few tortilla chips try cutting strips of fresh Semillera corn tortillas and pan-frying them in TSH Lard and you have a nutritious version of Tortilla Soup.

Incredibly light with a slight crisp of a crust on top, this luscious gluten-free treat is not to be missed. It features a combination of flours — almond, coconut, rice and potato. This vegan soup is delicious and nourishing.

Red lentils are simmered with onions, ginger, garlic, saffron, and mild curry spices until tender, then pureed with lots of coconut milk and fresh lemon juice for a deeply satisfying vegetarian soup. Delicious with our Yogurt Cream or Piima Cream. A nightshade-free dish we introduced earlier this year as part of our "meaty pint" category. Perfect over rice or just by itself. This ground beef is the best we've ever tasted, and it comes from the restorative ranchers at Freestone Ranch in Petaluma -- we love those guys!

Can't make it to Riverdog Farm? This dish is a culmination of their summer harvest! Riverdog eggplants, gypsy peppers and summer squash are simmered with onions, garlic, basil and crushed tomatoes for a classic Mediterranean summer stew. Onions and a bit of garlic are sauteed in olive oil, and then simmered over low heat with tomato paste, beef bone broth, bay leaves, as well as a bit of red wine vinegar and sucanat to make a nutrient-dense, delicious red sauce that has a balance of sweet and sour.

This sauce is great with hamburgers, and makes a delicious substitute for ketchup. Try it with meatballs or meatloaf, rice, polenta, or veggies. Mix with our Yogurt or Piima Cream for a wonderfully rich and creamy version. Broth-based sauces make every meal more digestible and nutrient dense--not to mention flavorful! Tortillas de la Tierra, honoring the first seeds. These are traditionally prepared tortillas made with non gmo, organic blue corn masa.

We feel they are the best tortillas on the market. They do not have any preservatives and are packed in a compostable bag! Made locally in Richmond, Ca. This two pack of Wool sponges could save the world Full Circle Wool is a brand begun to demonstrate the uses of Climate Beneficial wool and to close the circle of soil-to-soil products. From the ground in Marin, to the grass, to the sheep, to the mills and makers, to the consumer, to the compost and back into the ground.

Good Faith Farm grows organic olives in Flournoy, CA, then cures them in the traditional way, with sea salt and no lye. They are also never heat-processed or treated with chemical ripening agents or preservatives, as many olives are. All the olives are from Northern California Old Groves and are grown and harvested by small family farmers. Rolled oats are gently mixed with Straus yogurt, coconut oil, and butter and allowed to culture overnight before we add maple syrup, brown rice syrup, vanilla, orange zest and spices.

The granola is dehydrated until crunchy, and then crumbled and mixed with biodynamic raisins and Crispy Almonds for a more digestible and nutrient-dense version of the classic! Organic gunpowder green tea and unrefined sugar are cultured with a SCOBY symbiotic colony of bacteria and yeast , and then flavored with organic grape juice for a delicious fermented kombucha drink.

This flavorful gelatin-rich broth is made from Marin Sun Farms, SunFed Meats, or True Grass Farms grassfed beef bones and browned meat, filtered water, and a splash of apple cider vinegar. Our beef broth is cooked for approximately 48 hours before being jarred, lidded and cooled. Thomas Cowan, "In healthy, traditional cultures, when an animal was slaughtered, all the parts were put to use, including the bones, to make mineral-rich broth. Our modern diet, having largely forgotten the use of broth as the basis of our cooking, is estimated to have less than half the mineral content of more traditional diets.

This rich mineral content and the fact that soup broths greatly aid digestion are just two of the many reasons why everyone should make soup broth a part of their daily diet. We do not recommend that you freeze the beef broth in these jars. Although the jars are meant to be freezer-safe, we have found that the beef broth can still crack the jar when frozen.

You can transfer the broth to a different container to freeze it. We find that, unopened, the broth lasts for four weeks or more in the fridge. Reverse-osmosis filtered water, grassfed beef bones and pan-seared beef, apple cider vinegar. If you like a bit of the beef fat in your Grassfed Beef Broth, just add a spoonful of this tallow.

It also makes a fantastic and affordable! It can also be used for making soap or other craft projects that call for tallow. Eating cultured raw dairy products like this from pasture-raised animals was a cornerstone of Dr. Price's understanding of traditional, nutrient-dense diets.

The creamy texture is consistent with Sierra Nevada's line of organic cheeses, and is light on the palate. These cows are out on pasture a minimum of days a year, on small family farms in Northern California. They are regularly rotated from paddock to paddock, fertilizing and maintaining their own pastures. With no more than three cows per acre, they can follow their natural feeding behaviors. Sierra Nevada Graziers-certified cream is cultured overnight, then churned to produce a high-fat, full flavor butter reminiscent of Old World European butters.

Eating cultured dairy products like this from pasture-raised animals was a cornerstone of Dr. The cows are out on pasture a minimum of days a year, on small family farms in Northern California. Made from grassfed beef, helps build connective tissue, hair, skin and nails. Hydrolysate Collagen differs from gelatin as it will dissolve in cold, warm or hot liquids and will not congeal when chilled. This feature allows taking a high protein product in a convenient way that suits your needs.

Hydrolyzed beef Collagen Kosher. According to Grindstone Bakery: Barley is an ancient grain with an important role as a sustaining food in the evolution of humankind and only now are the health benefits of barley foods being widely recognized by scientists. In combination with the flavor and nutrition from the bananas and nuts this bread is one of the best examples of our tradition of 'Ancient Baking for Health and Delight. Quiona and Millet "QM" are "grains" with myriad vitamins, minerals high in magnesium and antioxidants, rich in fiber and proteins.

Quinoa itself contains all eight of the essential amino acids needed for good health, including lysine typically not found in plants. These grains are soothing and easy to digest. The action of the natural lactic acid bacteria present in the special culture we developed for this bread neutralizes antinutrients, breaks down proteins and releases antioxidants from bran and germ, to nourish and protect you. Made following ancient baking principles this baguette has a hefty crust and a deliciously dense and chewy crumb with a delicate buttery flavor.

Make the best Panini of your life or Crostini, or what your inspiration brings, you're not going to be disappointed. They have followed the same principles used for all Grindstone breads to create this new nutrient-dense Gluten-Free loaf. Grindstone's best-selling bread, this sprouted seed spelt loaf combines the unique nutty flavor of spelt with the crunchiness of sprouted sesame, sunflower, and pumpkin seeds.

Back by popular demand -- and seasonal availability! For this very special shrub, we infused calcium-rich herbs in vinegar for several weeks to extract their bone-building minerals. Then we strained the vinegar and mixed it with nectar from locally foraged elderberries and raw honey. This shrub can be used to make a delicious beverage by diluting it 4: Organic white tea and unrefined sugar are cultured with a SCOBY symbiotic colony of bacteria and yeast , and then flavored with a cold infusion of hibiscus flowers for a slightly tart, slightly effervescent cultured beverage.

We're proud of our rustic candle, which we developed to use the local and sustainable beef tallow we collect from our broth-making. By adding local East Bay beeswax from Golden Gate Neighborhood Honey, and pouring into a half-pint mason jar, we've replicated an old world style candle. The beeswax makes it smell like honey and the tallow makes it long-burning Some of our trials have burned up to 40 plus hours!

Enjoy the upcoming holidays with this lovely local and sustainable, paraffin-free candle. Add a drop of your favorite essential oil for your aromatic pleasure. We're now offering a nut-free and raisin-free version of our Granola, packed in a returnable mason jar. Rolled oats are mixed with melted butter and coconut oil, massaged with Straus yogurt, then cultured overnight before adding the sweeteners and flavorings. The granola is then slow baked under low heat for over a day until crunchy, for a more digestible and nutrient-dense version of the classic!

Add your own fresh or dried fruits, seeds, or nuts to taste, mix with milk or yogurt, or just snack on the go. Dynamic notes of lemon and ginger meet warming miso for a chip that soothes as it rejuvenates. This chip is alkalizing and lends a note of bright delight to any dish or midday snacktime. Great enjoyed with salads, in sandwiches, or solo. Daikon Radish Chips Daikon radish, washed peeled and sliced thinly my mandolin works nicely 3T olive oil do not overdo the oil or they will burn Paprika Salt and pepper You want to cut your radish really quite thin and almost see through.

You can cut your oven broiler on at this point and mix your ingredients tossing with your hands and lay on cookie sheets.

You want to watch everything closely at this point because they cook really fast! These did have a hints of spicy radish which is flavor I certainly enjoy. Soak lotus root in cold water for 30 minutes. Drain and dry with paper towels. Place sliced lotus root and oils into a mixing bowl and toss together until well combined. Add remaining ingredients and continue to toss together until fully combined. Place chips onto a baking sheet lined with parchment, in a single layer you'll need two baking sheets.

Bake chips for 15 to 20 minutes or until golden brown and crisp. It's okay if this chips are slightly soft because they're crisp up even more as they cool Transfer chips onto a cooling rack and allow to cool completely. Sprinkle over the rest of the ingredients and give it a final stir.

Transfer to a greased or lined baking tray. Bake at for mins until they are soft and nicely golden. Things My Belly Likes [archive. Things My Belly Likes. Baked Plantain Chips If you are unable to find green unripe plantains, use very green bananas instead.

Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. To store, place cooled chips in an airtight container, up to 2 days. Everyday Food, September Remove plantain peel with a knife.

Thinly slice using a mandoline, if possible. In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a cookie sheet. Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning - they can burn quickly. Remove from oven and serve. Chips are best eaten immediately, but they'll keep for about a day.

Line a big cookie sheet with aluminum foil or parchment paper. Meanwhile in a large bowl whisk together the oil, salt and seasonings. Stir in the sliced plantain and coat it well with the spice rub. Spread the sliced pieces onto the baking sheet and bake for about minutes, flipping it once in the middle. The taste and texture of these baked plantain chips is exactly same as that of those fried in oil. Using coconut oil makes it even better. The first time I made these, I cut the slices thicker, so it took around 30 minutes and it baked evenly.

But this time I made it very thin, so it was getting burnt very soon. I think I should have reduced the oven temperature. When you are done slicing, cover the bowl with plastic wrap and place in the microwave for about 40 seconds to soften them up. Remove the plastic wrap, drain any liquid, and add them to a larger bowl. Add the olive oil, and seasonings. Mix well to coat all of the radishes. To a baking sheet lined with parchment paper, add the sliced radishes.

Cook for approximately 15 minutes, then take out and flip, reduce the heat to and cook for another 20 minutes. Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you need. Remove from the oven, plate and serve. Sweet, and slightly bitter, these were a pretty fun snack and would be great mixed into trail or chex mix.

In medium bowl, add the oil blend to the potatoes and stir until each slice is lightly coated. Spread slices in 10" x If you use a metal pan, it may take longer to bake to desired crispiness. If desired, salt after baking. Coconut oil, melted You could also use clarified butter or olive oil. Garlic salt Chili powder You could also use a chili-lime seasoning mix.

Lime wedges Preheat oven to degrees. Coat or drizzle the sweet potato slices with the melted coconut oil.

Arrange the slices on a parchment-lined baking sheet. Lightly sprinkle the slices with seasonings. Bake for approximately 25 minutes, flipping halfway through baking, until the sweet potatoes are beginning to brown. Check the sweet potatoes frequently to avoid burning the smaller slices. Serve with lime wedges for spritzing and enjoy! Sprinkling with lime zest and a little coarse salt would be nice, too. Slice the sweet potato into very thin rounds using a mandoline slicer. Mix together olive oil and orange zest in a small bowl.

Brush two baking sheets with half of oil mixture. Place potato slices on sheets in a single layer and brush tops with remaining oil. Sprinkle with thyme, salt and freshly ground pepper. For one medium sweet potato you will need two-three baking sheets.

Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 20 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes.

Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet. Lightly brush two byinch baking sheets with olive oil and spread chips evenly onto each.

Brush tops of chips with olive oil and bake until crisp, 14 to 16 minutes. Transfer chips to a paper towel to cool and sprinkle with salt. Martha Stewart's Hors d'Oeuvres Handbook. Grease 2 baking sheets with olive oil. Brush the taro root with olive oil and then sprinkle with salt and pepper.

Cook the taro in the oven for 12 minutes, swapping the pans halfway through the cooking time to ensure even cooking, and then remove and set aside to cool prior to serving. Place over medium-high heat and bring to a boil. Boil fries for about 15 minutes or until just fork tender. Drain fries and spread onto a baking sheet. Drizzle with oil and season with salt and pepper. Toss together and redistribute fried into a single layer. Bake for 20 to 25 minutes or until fries are crisp on the outside and soft on the inside.

Lightly season with salt and pepper and serve immediately From: Don't bother being too nitpicky but the if they're all close to the same size they'll all cook the same. Preheat the oven to degrees F.

Drop the yuca fries into a pot of lightly salted boiling water and let them cook for about 30 minutes until tender. Yuca is a funny tuber that bakes and fries better after it's been boiled. Well, at least that's my experience and I get good results so as they say - If it's not broken; don't fix it. Drain the fries and let them dry slightly on a dish towel. They'll be more receptive to cooking oil if they're dry.

Olive oil or any oil will heat up quickly and help to achieve a slightly crispy surface on the fries. Coat the dried fries with the olive oil by brushing, tossing or whatevuh. Just don't break them. Place them on a baking sheet and bake them at degrees F for minutes turning once so they brown evenly. The yuca should be golden brown and slightly crispy on the outside and creamy on the inside. Serve the fries with a squeeze of lime, a sprinkle of sea salt and a side of chipotle ketchup.

Baked Yucca Fries 1 yucca 1 tsb olive oil 1 tsp salt 1 tsp red pepper 1 tsp black pepper Preheat oven to degrees. Fully peel and rinse the Yucca. Cut in half this bad boy is on the more difficult side to slice. Once cut in half, slice the stem that's going along the groove out of the vegetable. Then, chop into small spears. Place chopped Yucca on a cookie sheet and splash olive oil and the remaining ingredients.

Cook for around minutes or until golden brown. Baked Zucchini Chips 1 zucchini cooking spray seasoned salt, or other seasoning s of your choice Preheat oven to degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Slice zucchini into thin medallions, about the thickness of a quarter. You can either use a knife and a very steady hand, or a mandoline slicer.

Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. A note on seasoning, however - use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated.

It's better to end up underseasoning and add more later. Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. Maggie Vittles and Bits. On low heat in a sauce pan combine: Stir until gelatin is completely devolved then add: Cheezes from Ani's Essentials This is the base recipe for raw vegan cheeze.

Try using your favorite nuts and seeds -- such as almonds, cashews, Brazil nuts, pumpkin seeds, sunflower seeds, and macadamia nuts -- to add variety to your flavors and textures. Makes about 2 cups. Add the nuts or seeds, and process into small pieces. Add the lemon juice and water; process to mix well. Add more or less water to reach your desired consistency.

Will keep for 4 to 5 days in the fridge. Add fresh or dried herbs such as basil or rosemary, or pitted olives and sun -dried tomatoes, to create new flavors of cheezes. Crumble and use like Parmesan. Drain and pop off skins. Place all ingredients in food processor. This will take a bit of time, don't rush. Place nut mixture in nut-milk bag or colander lined with cheese cloth. Give a light squeeze and place in refrigerator over-night to set up.

Cashews soaked for at least 6 hours and drained. Once it is chopped, add the cashews, shallot, lemon juice and pinch of sea salt. Process until a thick paste forms. Add chopped sun dried tomatoes and process until tomatoes are incorporated into the mixture. There will still be some chunks of tomato. Ani's Raw Food Kitchen: Basic Macadamia Cheese 2 cups macadamias, soaked for a minimum of 4 hours 1 cup water 1 teaspoon probiotics Blend all ingredients in a high-speed blender until smooth.

Place the mixture in a strainer that has been lined with cheesecloth, and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. Leave to culture at room temperature for at least 24 but no longer than 48 hours. Once culturing is complete, stir or process in the following ingredients: The Raw Chef [archive. This can be stored in your refrigerator. The fresh lemon and the garlic will help preserve the food, for approximately six days.

You can use large lettuce leaves, and you can serve with raw veggies peppers, cucumbers, baby carrots, etc. You can experiment with adding for example: Your choice of spices and herbs can be added. Sesame could be optional, you can omit or substitute with pre-soaked almonds.

Add the soaked sunflower and sesame seed or almonds, lemon juice, salt, tamari and garlic to the food processor and process until it's smooth. Store in a container with a cover, in your refrigerator. When ready, you add in raw veggies. You can optionally add some dark virgin olive oil. Also thin it out with more lemon juice or water or a little bit of Ume plum vinegar to use as a dip, a salad dressing or a spread. You can also use it for pate with crackers. Also, you can use it as a base for other sauces, spreads, and whatever.

This almond hummus serves as a nice dip for raw veggies. Nothing will get it quite as smooth as a Vitamix will, but if you don't mind, I don't mind! Add all remaining ingredients except the water. Remember that the hummus will thicken in when chilled, so you might want to add just a little more water than you think you need.

Taste for seasoning, and add more salt if needed. Transfer to a container and refrigerate for at least an hour before serving. Add the sea salt. Add more water of the mixture is too thick. Taste for seasoning and add more lemon juice or sea salt if needed.

Place in the refrigerator to chill for about 30 minutes before enjoying. Yields about a cup of dip. My dip turned out saltier than I would have liked because I used salted pistachios. I'd recommend using unsalted pistachios and adding salt to taste. My food processor is also very small, so feel free to double or triple the recipe to make more dip!

By Rachael at Studio Cuisine [archive. Tahini Sauce 2 cloves of garlic Juice of 2 large lemons 6 Tbsp of raw tahini butter Pinch of ground cumin 1 tsp freshly chopped parsley Crush the garlic and salt together. Mix with a little lemon juice and blend with the tahini. Add the cumin and remaining lemon juice to form a smooth paste, like peanut butter.

Use additional garlic if you want the tahini to taste stronger. If it is too thick, loosen it with a little water. You can increase the coconut milk to tahini and to make a hearty salad dressing. Serve room temperature on hot falafel or vegetables or chilled on a salad.

Scrape down sides of the bowl as necessary. Transfer to a serving bowl. Serve immediately, or cover and refrigerate up to 1 day. Yummy, Yummy Bacon and Other Stuff [archive. Blended Clam Dip canned chopped clams or baby clams, minus ALL the juice squirt of lemon chopped green onions some garlic and horseradish a dash of salt and pepper Put all into a food processor, whirl it around and place in bowl.

Be sure to keep it cold though. I like to place a small bowl of clam dip into a larger bowl filled with ice. Tastes good with veggies, stuffed into smoked salmon and rolled up, then sliced thin. Add garlic salt and dash of lemon juice to taste.

You decide how much mayonnaise you want to use. Avocado "Sour Cream" 2 avocados 1 lime 1 tsp fresh cilantro, minced Optional spices to taste: Add salt and pepper to taste, and gently whisk to a creamy consistency. If the spices are added, it is best to refrigerate overnight. Drain the cashews, but reserve their soaking water. Add a tablespoon more water at a time if it is too thick after blending.

Toss gently to combine. With potato masher or back of fork, mash until chunky. Stir in nuts, 2 tablespoons of the toasted coconut and the mint leaves.

Transfer to serving bowl, sprinkle with remaining coconut. Avocados from Mexico [Dead link: Using a small knife, gently cut the flesh of each avocado half in a cross-hatch pattern, careful not to break through the avocado peel.

Use a spoon to scoop out the avocado pieces and put them in a medium bowl. With a fork, stir in the remaining ingredients, using the back of the fork to gently mash the avocado, leaving plenty of large chunks intact.

Taste for seasoning, adding more salt or lemon juice if needed. While the processor is running, add olive oil, lime juice and salt. Remove guacamole from food processor and serve. Spray or brush both sides of the pineapple rings with olive oil. Grill 4 minutes on each side, until nicely browned. Remove from the grill and set aside to cool to room temp. Cut the pineapple into small cubes.

Remove the pit and scoop the avocado from its shell. Add lime and salt, and then lightly smash with a fork. Stir in onion, cilantro, peppers, and pineapple cubes. Serve with tortilla chips or as a taco topping. Confections of a Foodie Bride. Szechuan Guacamole Szechuan and Mexican cuisine come together in this spicy appetizer.

Coarsely mash avocado with a fork or potato masher, incorporating seasonings. Add salt to taste. Stir in the tomato and chopped red onion. Yields about 1 cup. Original recipe courtesy of GourMAsia Adapted from: Chinese Food [Dead link: Guacamole-Topped Bacon Bites pound of bacon strips guacamole Preheat oven to degrees. Cut bacon strips into thirds and arrange them on a baking sheet lined with parchment paper. Bake the bacon for 10 to 15 minutes or until very crispy. Remove and place on paper towels to blot grease.

Put a spoonful of guac on a piece of bacon, and top with another piece of bacon. Repeat until all bacon has been guac-ed. Guacamole with Bacon 4 ripe avocados - peeled, pitted, and mashed 4 slices bacon, cooked until crisp, drained and crumbled 1 large tomato, seeded and finely chopped 1 onion, finely chopped 1 clove garlic, minced salt and pepper to taste 1 dash hot pepper sauce to taste optional Place the avocados in a bowl, and stir in the bacon, tomatoes, onion, and garlic until well blended.

Add hot pepper sauce, if desired. Carrot Dip Paleo and Vegan almost-hummus made from carrots and a bit of a kick from the lemon, garlic and smoked paprika! Pulse until a rough puree texture is achieved. Add seasonings and the remaining olive oil 1 tsp at a time - you may not need all of it.

Pulse until the texture is right and serve! Drain the water from the cashews. Add them to the processor and process along with the remaining ingredients. Stop periodically and scrape the sides with a rubber spatula. Continue to blend until creamy. Chill until it solidifies and serve as a dip, a side dish or as a spread. You can try it without any added spice first and then see if you like some cinnamon, nutmeg, vanilla, curry, etc.

Carrot and Ginger Pâté 2 large carrots 20g of fresh root ginger, chopped in small slices 6 chives, chopped finely 1 soup spoon of paleo mayonnaise 10g of sesame seeds Salt and pepper seasoning Peel and dice the carrots, boil them in salted water for about minutes, until they are soft. Put them a side and allow them to cool down.

When the cooked carrots are cold, blend them with the ginger, mayonnaise and seasoning. Then add the finely chopped chives and stir them in well. Place the carrot pâté in a bowl garnished with the toasted sesame seeds. If you are not going to serve this straight away keep it in the fridge. Hotel Posada del Valle. Saute onion in olive oil over medium low heat for minutes, or until onions are golden and sweet. Add celery and season with thyme, marjoram, cinnamon, savory, sea salt, sage, nutmeg and lemon pepper.

Cook another minutes to soften the celery and awaken the flavours, then remove from heat and cool. Once mixture is lukewarm, transfer to blender or food processor. Puree carrots and seasoning blend until smooth, then turn out into a mixing bowl.

Fold in hazelnuts until even consistency is reached. Pack firmly into one medium-sized parchment-lined loaf pan. Bake at degrees for minutes or until browned and centre is set. Cool, invert into serving tray, and garnish. Put cauliflower into food processor with sesame tahini and garlic.

Add lemon juice and a tablespoon of olive oil and process until it gets creamy. Add more oil if you want to improve the texture. Original Source not disclosed. Drain and reserve cooking liquid. Place all remaining ingredients in a food processor and process until smooth.

Add reserved cooking liquid as needed to reach desired consistency. Taste and adjust seasonings. Refrigerate for several hours or overnight so flavors can blend. To serve, spread out in a thin layer on 1 large or several smaller plates and drizzle with extra-virgin olive oil and hot sauce such as sriracha. Serve with pork rinds or vegetable crudités. Cauliflower Hummus with Mayo 1 Tbsp. Process cauliflower in food processor or blender with remaining ingredients until smooth.

Serve, if desired, with chips, crackers or vegetable dippers. Best Foods [Dead link: Line a baking sheet with aluminum foil. If the cauliflower florets are large, break them into smaller, 1-inch pieces.

Toss the florets in a bowl with 2 tablespoons olive oil and kosher salt. Spread the cauliflower in a single layer on the prepared baking sheet, and roast 10 minutes.

Stir and continue to bake until the cauliflower is golden and soft, about 10 minutes more. Place the roasted cauliflower, 1 tablespoon olive oil, 2 peppers, and remaining ingredients in a food processor fitted with an S blade. Pulse, pausing to scrape the sides, until the mixture is well blended and the consistency of hummus.

Taste and add additional cayenne pepper if more heat is desired. Spoon the dip into a serving dish and garnish with remaining chopped red bell pepper. Serve with chopped vegetables, or crackers. Kellie Hynes for the AJC. Cut red-skinned sweet potatoes or yams , eggplants, tomatoes, and red bell pepper into 1-inch chunks. Cut green onions into 3-inch lengths.

Place all of the vegetables in a single layer on a large baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper. Roast the vegetables until soft, about 35 to 40 minutes. Remove the vegetables from the oven and let cool for 10 minutes. Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint leaves in the bowl of a food processor. Transfer the spread to a serving dish and serve at room temperature with toasted baguette slices or crackers.

Makes about 3 cups spread. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with crudités. Toss them in a large bowl with the garlic, olive oil, salt and pepper.

Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are brown and soft, tossing once during cooking. Place the vegetables in a food processor you can use a blender if you don't have a processor. Food processor should be fitted with steel blade. Add the tomato paste and pulse times to blend. Taste for salt and pepper. Roasted Eggplant Dip Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from standard recipes.

Roasting the onion and tomato alongside the eggplant also adds an extra dimension of flavor. Serve with sliced raw vegetables.

Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes.

Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Separate the garlic cloves and squeeze the soft pulp into a medium bowl.

Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper. Baba Ghanouj Eggplant and Tahini Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated.

Place in a hot oven degrees about 15 to 20 minutes or until soft. Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini.

Crush the garlic with salt and mix into a paste. Adjust salt to taste. Garnish with chopped parsley. Baba Ghanoush 1 large eggplant 2 cloves garlic, minced 2 Tbsp. You dont have to starve yourself to lose weight!!! Jeff, How long did it take you to shed 15 lbs? I just started, any tips? I do wake up hungry but as soon as I have my lemon water hunger seems to go? All is going well. Very slight headaches when I started, felt a little fatigued and in some what of a fog mentally and a couple of times felt nauseated.

I did feel the energy from time to time, I slept better. I just went shopping and got what was suggested for a half way trip. Just that cost me a fair amount. Did anyone else have these intense cravings? Last night I dreamed I was having a nice thai red chicken curry! I finished my juice detox now, I did a 5day detox. Hi Kasia, am I able to prepare my juices in the morning to take to work, they would be kept refrigerated.

Also roughly what times do you have the juices. Headaches, whole body ached, restless legs, horrible! Every day has been better since. Heather—The first night was also awful for me. Are you eating any fruit without juicing it? Hey there, You have done a great job. I will certainly digg it and personally suggest to my friends. Stop by my site:: Hi, am I able to prepare my juices in the morning to take to work, they would be kept refrigerated.

So do you think these drinks would be ok to drink after sitting in a lunch bag with an ice pack from about 7 am to lunch time 12? Or will they have gone bad by 12? Also, Can I make them the night before for breakfast and lunch? Becky, this shopping list is for one person. There are 6 recipes for you to choose from and enjoy! Reading these posts have given me more motivation. On my way out right now to get the items I need to jump-start this project. Tried the Bruschetta Tang for lunch and it was so disgusting!!

This could be the longest 7 days ever….. You can either concoct your own, or do a little searching for others rebootwithjoe. Just wanted to update you. All I can think about is food! I will power through. On my day one today and planning to lose as much as possible. Good luck to you all. Hi, Ive started my JOJ today…. I was juicing my morning glory and I found that all the kale leaves didnt get juiced it went to the waste thing The drink actually tastes nice and im quite suprised….

What type of juicer do you have? If you have the same type as me single auger then I tend to juice all the kale first followed by something hard like a carrot. I find that it helps juice the kale down and then the carrot pushes through into the waste.

So…I am prepping for a wedding next year and I am finishing up law school. With law school came some bad easting habits, but I was fortunate not to gain a lot of weight, like lbs. But I have had a tough time kicking my bad eating bass and training my body to like healthy foods.

So I have been desperate to try a juice cleanse or any sort of cleanse in order to readjust my body. I want to try a short cleanse first, and then possibly try a longer one, like 21 days or so.

Is days a good trial run or should I just go straight to 7 first? Also, my fiancé got me a juicer for Christmas, and I have no idea how to use it or what type it is… Once he set it up the box and the directions went missing haha. To get rid of the taste i drink it through a straw and follow with plenty f water afterwards. Im on day one too! Ive done a cleanse around the same time as last year so hoping this year wont be so bad.

Last year, Im completed 7 days so this year im planning on Who knows, Maybe I will do more! Last year I lost 10 lbs in 7 days and following that I followed a vegan diet for 3 months and lost another 10 lbs. I went back to eating a vegetarian diet but kept up not eating any animals. So this year planning on the same thing. Its day 3 now and im down 4lbs. Thank you so much this is fantastic? I am going on a detox soon and was looking for instruction on how to go about it.

This may be a silly question but, would it work the same if I just blended the ingredients and made a smoothie type thing?! Hi there, I am not an expert, but I read somewhere it is not the same. Drinking juices aloud your body to use the energy cleaning you inside, if you blend the veggies and fruits your body will use energy processing the fiber you are putting in with the smoothie. That is one of the reasons why it is not the same. I came across the site from a friends recommendation.

I had a few hiccups over the past few weeks when attempting to start the seven day juice plan, birthdays or other social gatherings blindsided the good intentions. And there was always the late night snack attack. I finally decided, and started last week Thursday.

The site helps and guides you with great recipes and encourages you to put your individual slant on them too. I enjoyed most of them to be honest. I thought of food a lot of the time, but actually looking through recipes with pictures and drinking another juice or water helped enormously.

I feel lighter, healthier and ready for my next task. It was not easy, but anything worth the results is never easy. How often do you recommended repeating this plan? I was going to steam some fish and veggies. On my Third day now of this diet and I can see difference on my belly.

It is very hard but I will keep going as I know I will see the benefit. Having to go to the loo more often than normal! Some of the tastes of these are not nice, but drink a lot of water after to get rid of the taste.

I would recommend to drink it very fast rather than slowly. Hello, I was wondering if it is okay to do hard exercise and drink protein shakes while doing this plan. You can definitely do this plan for a few weeks, though.

My name is Jenn I am thinking of trying this juice diet i am going to be 30 this year. I want to lose atleast 30 pounds and I will be happy How are you doing with this juice diet so far?

So I stopped doing. I missed eating real food too lol. But I will be trying this juice diet by next week for sure. I have just came across this website and I spend over an hour reading through the comments.

Juice detox sounds like something that would kick off my weight loss. Since January I have been drinking fruit and veg smoothies on and off pretty much every other week for a few days. I will update you all on my progress. Im sure you have been asked this before. For the blueerries, can I get a bag of frozen berries and thaw them before juicing them? Thank you for the auspicious writeup. It in fact was a amusement account it. Look advanced to far added agreeable from you!

By the way, how could we communicate? I feel great and have an abundance of energy. This morning I woke up feeling great and feeling like I can make it the full 7 days. Hello, i just recently bought a juicer and im planning to do this 7 day deetox menu. Thanks for such a great blog. I am glad I read what everyone experienced before I started.

I was able to understand that this is temporary and stick to the plan. Today is day 1. I wanted solid food most of the day, but resisted.

The absolute hardest part was cooking my son diner lol…. Hi my name is shelby I would like to try and start juicing I was looking at your 7 day plan I just have some questions 1: I work different hours all the time could I make a juice for my lunch and keep it in the fridge or do they go bad real fast?

In other words do I need to drink the juice right after I make it? If so, should it be a heavy work out light ect…? Hi my name is shelby I would like to try and start juicing I was looking at your 7 day plan I just have some questions.

Please does anyone know what can I eat after the fasting?? I dont want to give my body a shock after 7 days of juicing.. This website has VERY good information regarding fasting safely. It is written for the purpose of Spiritual Fasting, however the nutritional info is good for all to use. Just introduce food very slowly.

I would start with soft foods. I always start with my gluten free yogurt and work my way from there.

It best to start eat fresh fruits and vegetables raw coming off of the juice. Continue to keep your self on a healthy lifestyle diet after the 7 days of juicing. Work juicing and eat fresh fruit and using the solid parts from the juicing for blending together a sugar free smoothy. After another week start instroducing nuts and berries. Hmm is anyone else having problems with the images on this blog loading? Any suggestions would be greatly appreciated.

Hello, What you need to understand is that if you go longer than the days your ability to move waste will become lazy due to the fact that all you are ingesting is liquid. If you go longer and then start to eat solids you will become extremely constipated because your bowel has not had to work in a long time. Be smart about this and only start with a weekend cleanse if you have never done this before.

Then you can clean up what you are ingesting during the week and then you can try a 7 day fast. Be smart about this people, your body is meant to eat and you are meant to chew which is another problem from drinking your meals. If you want to substitute one or two meals eventually with juices thats fine but you also need to eat solid foods and chew. Also if you are thinking of nothing but food while doing this you are not getting all the nutrients you need so check what you are juicing.

If you feel you need more protein then get a really really good protein powder to mix with your juices. If you dont read labels and teach yourself about ingredients then all the juicing in the world wont help you.

I do not have enough time to properly browse this webpage presently, nonetheless I bookmarked it to look at it afterwards.

Thank you for the points. Is it safe to do this juice diet for longer than 7 days? I have a lot of toxins I need to filter out and worry that it may not be enough.

Hello, I am on day 3 of 7 and I am unable to have a bowel movement. What sort of things can i drink to help with my constipation? I just started my juice fast but I get a diarrhea after each juice I drink.

Is this normal to have GI problems at the beginning?? I have lost 8 pounds so far. I thought this was going to be easy but its hard. I was thinking bout food all the time was hard to to eat solids. I think that this is an exceptional webpage and I will be coming back again to read even more. How long will you be out and away from your juicer? Hello all, I am going to be doing the jucing asap.

So, I need to puchase a juicer? I thought I read you do not have to use a juicer, is this so? Take a look at http: Any of the 3 will suffice for a juice fast. Dylan, welcome to JOJ and congrats on planning out your juice fast. Well I am almost done day 1, it was a little challenging trying to over come cravings and spells of feeling hungry. But I stayed focus and reminded myself of the positive outcome.

My tummy is going cock-a-hoop and I am hungry!! I feel light headed and not great. I will stick with it…. I am day 3 and I feel amazing, but doing my routine workout was alittle harder on my body than usual so I just did an easier version, my headaches were pretty bad for the first 2 days and have subsided today making me able to get out and smell the fresh air, I am grateful for this new change, my body is feeling lighter and I feel happier…taking this day by day 1 juice at a time.

Im on day 2 cravings come and go nothing major tho. I do have a headache been here all day but was too be expected since I was semi addicted to coke and now my body is wanting the sugar. Looking forward to tomorrow hopefully headache will be gone. Is it common to feel like you are going to throw up or throwing up? I got sick last night after my first day of the juice cleanse, and today I am feeling sick and my head hurts pretty badly.

Is there any way to make the headache cease or at least make it better? Are you thoroughly cleaning your produce. You might have some form of food poisoning. I do four 16oz juice and plenty of water in between. I also drink twinnings ginger and lemon decaf tea. Does that mean I am juicing too much? You might be experiencing dehydration which is abselutely normal. I would advise you to try drinking alot of water to help the body hydrate and easily udjust to this major change.

Starting the fast next week, my mum has started this week. My mum adds wheatgrass powder to her juices, I want to know if this could hinder any potential weight loss? What was it like going to the toilet during these 7 days? Did you end up going more? Did it effect your stomach? I am brand new to this stuff. I am using the magic bullet rather than a juicer.

I tried to make the Morning Glory and there is no way all of that product fits into the magic bullet! Am I supposed to make it in batches, or do I just cut down on product? But I ended up with a huge, frothy drink, that looks like it is going to be more than enough for breakfast.

I see a lot of info on different combos that are prohibited, and it can be cumbersome and confusing. I am embarking on a month fast, however, i like your approach for the first wk.

Hello, thanks for all the info and motivation. But I did do it for 3days and I lost 7 pounds and man it feels great and I can tell the difference in my clothes and pictures.

I loved it and yes the first two days were the most difficult for me, on the 3rd day i could smell food and didnt crave it any more. Am going to start tomorrow again but now I know that if I did 3days I can definitely do a lot more.

Going on my journey of losing pounds and I know I can do all things through Christ which strengtheneth me. Oh and yes like VG says praying and reading the Bible a lot more is the real secret to help you get through the difficult times when you crave for solid foods.

Hello, I have heard that is it pointless to juice the night before example for breakfast and then save it in fridge and drink in morning because the juice losses all nutritional value. I been doing this and I would like to make sure I am doing things correctly.

To juice in the early AM seems like a alot of work since I work very early in the morning. No, it is not true. Fresh juice will last at least 48 hours if kept in the refrigerator.

I put the juice in a tightly lidded container. I often make juice for the entire next day, and take it with me to work. I am on day 4 and I feel great and have lost 5 lbs.

Yesterday I experienced a headache, but not today. I vegetable juice in the morning for breakfast, fruit juice in the afternoon for lunch, and vegetable juice again in the evening for dinner. I also drink 10 onces of water every hour I put myself on a water schedule to remind me to drink water.

I am also starting a light exercise regime mainly treadmill or 12 minutes mile walking in place exercise DVD. I will probably juice for 10 — 14 days. One important thing that I do everyday while fasting is I pray and read the bible. I want to become the best that I can be on the inside as well as on the outside.

I wish you all the best and safe juicing! I started juicing yesterday. I recently went raw vegan so I think it has added in the ease of just juicing. Sounds like everyone is doing great thus far. Getting through the weekend was hard. We went out to eat and even though I thought the salad was light I felt kinda sick afterwards.

Still juicing for breakfast and dinner. I just want to sleep. I am definitely down a couple pounds already. I am on day 5 but I think this might be my last day. I have lost 5lbs. On day two I lost but on day three I gained. I feel good about this juice fast because it made me realize that I can say no to pizza and other food, yesterday I watched my family eat pizza it was hard, but I did it.

So I am excited to start eating but choosing good foods and minimizing the bad foods. I lost 3 lbs almost right away and gained it right back.

Maybe the scale will say good things tomorrow. I am on day f4. On the first day I lost 2lbs,on the second day 3lbs, on the third day 1lb and on the fourth day 2lbs. That is a total of 8lbs. I am really encouraged and hopefully I will complete my seven day juicing. I will complete the 14 day fast. For all of you that are just starting stick with it! The results are worth it! I recently did a total 7 day juice fast using only green juice. I lost a total of Wouldnt say that I noticed a big energy boost, but that fact that I feel much better about myself gives me energy in its own.

I am still juicing for most of the day but im not making a small low carb meal for dinner. I highly recomend doing this if you really need that jump start to a new lifestyle! It is great to have lost Please can you let me know what green juice is made of. I will be grateful. Is there anywhere where I can get some of those recipes or what did you follow?

I ate a banana this morning after not feeling full from my juice and water. I hope this gets better soon 14 days is looking really hard. I will admit, i have caved here and there with food, and had a salmon fillet and a bit of chicken because i have found that its not sugar im craving it meat, i dont think this has done me any harm and its still keeping me on trqack with juicing.

It honestly does get easier with the juices, u stop cringing at the thought of one more pirece of celery and can start drinking them quite happily. I also worry about wether im getting enough calories or not as i have only been drinking 3 juices per day along with green tea and water but im sure my body will let me know if im not getting enough, but i have started having a small fruit juice an hour before bed just to increase the calories abit.

I assure you, try stick with it if you can, i feel great, i cant believe how much energy i have, its a bit like a natural high, good luck…it will be worth it x. My 12th day of juicing. In the morning I take Metamucil and capsule of Omega 3 oils as I did before this reboot.

I put water and ice cubes in my green juice and carry it around in a big 2 liter thermos. In the evening I like carrot and apple juice sometimes I add other fruit in the juicer. Trying to keep my fruit juices under control.

Only hard part is when I sit down with my family for dinner. Another days and I will be at Weight Watchers life-time membership weight. No more paying monthly dues. Looking forward to some salads and soups. One more week to go!

Day 2 is rough. I was planning on going for 7, but I might stick to 3. Wish I would have eased into this. Hoping that this phase will over soon…Want to continue this journey for at least 4 days and then will determine next course of action. Day 2 is also tough. Thought about food most of yesterday so hopefully after a day or 2 this will get better. The odd thing is, I am not hungry. Concerned a bit that I am not eating enough calories. Only had 3 juices yesterday.

Takes so much time that making more than 1 for each meal seems to take forever. Oh, well, on i go. I started my juice fast yesterday and it was tough, but I made it through it. Hi Donnie I wanted to do Juice Fasting for long time and here i am. Yup it is hard First day was hard…I took glasses of Juice Second day …yes i do feel craving for hot solid food[Pizza etc.. I am 35 year healthy old main i am mainly looking for 1 reduce my weight lbs 2 increase my mental focus and will-power 3 increase my physical stamina to enjoy life.

Started Day 1 today. Was shocked with the ingredients that it actually tasted good. Was even a bit sweet. Not a big fan of ginger but will try to get past that. Agree with other comments that the success of others is very motivating! Crossing my fingers I will have the same results. I am looking forward to it and hope I can make it for 7 days total or more.

This morning I was temped to eat breakfast. I got on the scale and saw where I had lost a total of 7 lbs since starting. This made me more determined. I had only 10 bucks and was able to buy 6 cucumbers, 5 kiwi fruits, 1 cabbage, 1 bunch of beets, 8 large carrots and 1 bunch of celery.

The fast today is juice and water only, as a way of seeing if I can stand to do without any solids for days. I love this site because you all are offereing support and insight. Is it ok to drink lemon water throughout the day or should I just drink it in the morning and just replace fresh water? However, if I find that a mix is a little too strong I will add a very small amount of water…. My starting weight was I lost 12 pounds in the first 17 days, and that was fine for me so I skipped to the last cycle — maintaining.

Your weight loss sounds pretty good for your weight. I started around lbs though. I am starting the cleanse tomorrow! I am currently lbs! I started juicing today but I think I did it wrong. I followed the recipe but it made about 32oz. Will drinking that much several times per day make me gain instead of lose? It not only tasted nasty It made a lot of juice.

Found it here along with a bunch of other replacement ideas: Would it be ok to use frozen fruits? I live in the Midwest and good quality fruits are not always available or are pricey this time of year. I was wondering how often one can do such a fast. Say, a few times a year, once every three months? On day 7 today juicing only. Lost 8lbs in the 1st 3 days. Started my period on the 4th day no wright loss since is this expected??

I started this morning with the morning glory recipe. I was pleasantly surprised at how good the drink was. Lunch I did the mean green. It is indeed mean. It was bitter at first so I added a few carrots. I got so full. I have all my meals planned and marked in a ziplock bag. I am keeping a journal. Around 11 I started experiencing a headache but I think that is because of no coffee. That is how committed I am. I always start the morning off with coffee.

I hope I stick with this. In the past I would get bored easily and lose interest. I am enthused right now. Thanks for this great site. I have done juice fasts in the past but got away from being healthy so am at Day 2 of my juice fast I just started. Also am I ok to drink lemon and hot water throughout the day? Or should I just stick to the one in the morning?

Pleasant blog site listed here! Additionally your site tons upwards quickly! What host will you be the usage of? Can one buy your internet marketer url on your own variety? If only my personal site crammed as rapid seeing that the one you have hehe. Thank you for your help. So…heres my first day. I did a 15min workout when I woke up, usually a lot less but had to go out and buy groceries.

Can someone tell me how much to workout each day? I was planning to work out thrice a day, each session of 30 mins…. Hey Sanz, I just finished a 7 day cleanse. Although I did a different program that allowed me to drink 6 drinks throughout the day I still lost 20 pounds. Probably a lot of water but I feel great. Remember to drink water, stay hydrated.. If I use a blender with the recipes will it do anything for me?

Wheatgrass Green Smoothie Recipe