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Y.S. Eco Bee Farms Raw Manuka Honey Active 15+

Amazing healing powers (topically or internally) and it is probably the best honey you hav ever tasted! Manuka honey is known in New Zealand as "The Wonder Honey of the Tea Tree". Enjoy the purity of this rare, exotic, raw honey which has extraordinarily powerful beneficial factors. Unpasteurized, unfiltered. 12 oz (340 g)

The Krill Miracle™

The Krill Miracle™

Concentrated Omega 3, 6 & 9, Many Times More Powerful than Fish Oil

 

The Best Colloidal Silver on the Planet!

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Greek Lima Bean Soup

Dried beans are packed with protein and rich in fiber. They're versatile, low in calories and fat, and may help lower cholesterol. Try them in this healthful soup, based on the creation of the chef at Molyvos, a New York City Greek restaurant. It features lima beans blended with onions, leek, baby spinach and just a sprinkling of feta cheese.

Ingredients

1 cup dried giant lima beans
1 cup chopped red onion
1 large leek, white part only, chopped
2 cups msg free chicken or vegetable broth
2 cups cold water
Himalayan pink salt and freshly ground black pepper
2 cups packed baby spinach
4 Tbsp. crumbled feta cheese
4 tsp. extra virgin olive oil, optional for garnish

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

 

Instructions

1. In bowl, soak beans in cold water until skins are wrinkled and most beans have split open, 3-4 hours. Drain beans.

2. Place soaked beans in small Dutch oven or deep, large saucepan. Add onion, leek and broth. Pour in 2 cups cold water. Bring to a boil over high heat. Reduce heat, cover and simmer, until beans are soft, about 1 hour.

3. Remove pot from heat. With immersion blender, whirl until half the beans are puréed. Or pour half the soup into blender and whirl, then pour puréed soup back into pot. Season soup to taste with salt and pepper. Return pot to medium heat and cook, stirring soup frequently, until almost boiling. Mix in spinach, stirring until it wilts, 3-4 minutes.

4. To serve, divide soup among 4 bowls. Spoon 1 tablespoon feta cheese into center of each bowl. If using, drizzle 1 teaspoon oil over soup.

Makes 4 servings, appx. 300 calories per serving.

Original recipe (modified) and image source: aicr.org

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Disclaimer: The information on this page and on this website has not been evaluated by the FDA.  We do not diagnose, treat, cure or prevent illness or disease - instead, we try to help people learn how to do so themselves.  Anyone who believes they have a serious medical condition or health issue should seek diagnoses from a qualified medical professional before making any decisions on how to best address their health. We do not sell or advocate drugs, nor do we make any claims that anything advocated or sold on this website is a drug.  Furthermore, anyone contemplating using any products or information on this website must accept such use as experimental and voluntary.  No claims are made regarding the therapeutic use of the products or information on this website and all products featured or sold on this website must be considered nutritional supplements only.