Welcome to our educational resources page. Find here some helpful articles on natural wellness and longevity.
The Importance of Oils In Our Everyday Diet
The use of good oil in our daily food intake is an important part of overall well-being, and it makes our food delicious! If you’re in a grocery store and have money for only one quality organic item, make it be your oil. This is because oil penetrates deep into the body’s tissue.
Good oil in our diet helps to improve absorption and assimilation of food and nutrients. It is good for improving memory and lubricates the whole body inside and out, including the connective tissue and organs, making the body flexible and youthful. Oil intake assists with many ailments, especially constipation, dry skin, stiffness, arthritis, MS and other diseases of the nervous system. Read more
Simple Soup With Warming Spices
This recipe can be used as a template, you can alter the ingredients in each category.
1) We begin with ‘bursting’ our spices in a frying pan to allow for full opening of their flavors and actions into our food.
Add several tbsp (up to 1/3 cup) of oil, butter or ghee into a frying pan. High quality, organic oil is very important as it penetrated deep into the bodies tissue.
Wait until oil is hot and add your choice or all of these warming spices listed below (approx. 1/2 tsp each).
-Turmeric (1 full tbsp)
-Cinnamon, cardamom, clove, – if you want to sweeten the flavor.
* hear them pop, bursting their Prana (life force) into the oil.
2) Throw the next set of ‘flavor makers’ into the mix and keep stirring for a few minutes.
-Grated ginger ( 1 1/2 inches of fresh root)
-Grated or chopped garlic (2 cloves)
-Chopped onion (1 whole)
3)Add in your fresh vegetables and root vegetables (any vegetables of your choice). Keep stirring.
-One large Sliced zucchini
-2 Yams (Peeling is optional. Diced)
-Collie Flower (Half of Head, cut into little sections)
-Broccoli (one head)
-Salt (Rock Salt, mineral salt, not processed salt, up to 1 tsp)
-Fresh ground pepper (or more Chile or Cayenne)
4) Once everything looks like it has mingled well together, add this ‘mix’ to our pot of boiling water and base of mung beans (whole or split and peeled) and/or lentils (previously soaked if quicker cooking time is desired). Depending on the consistency you desire for your soup, use 1 – 3 cups of your chosen leguem ( 1 Cup for a ‘soupy’ consistency, and up to 3 for a more ‘stewy’ consistency) Bring to a boil, add 1-2tsp of salt, or to taste. Use mineral/rock salt, not processes table salt. Let simmer until vegetables and legumes are completely cooked. Insure legumes are soft as there is no such thing as ‘el dente’ when it comes to grains and legumes!
5) At the very end, chop up and add your choice of greens and fresh herbs.
– Chard, kale (or any leafy greens)
– Cilantro, parsley, basil, green onion: finely chopped, (don’t be afraid to use an entire bunch of each!)
Add water to make the soup your desired consistency. Keep simmering, tasting, altering and experimenting until you have created exactley what you wan