Click on the links below for "The Best" in:
The Best Years in Life Recommends:
GTF Chromium is a complex known as Glucose Tolerance Factor and is made by fermenting nutritional yeast (Saccharomyces cerevisiae) with chromium. GTF Chromium facilitates the transport of glucose into cells by insulin.*
Membrane Complex is one
of Dr. Hans Nieper's formulas containing magnesium,
calcium and potassium that supports the following
Rockland's world famous plant derived minerals are now available in vegetable capsules. Each capsule contains 400 milligrams of approximately 75 minerals in their concentrated powdered form.
The Best Colloidal Silver on the Planet! If you would like to donate to help us keep this web site active and growing, click on the button above. Much thanks! - Tony & Luella
The Best Years in Life's
Make the most of summer's bounty of okra by pickling it in a vinegar mixture flavored with garlic and green chile peppers. You'll need a canning kit that includes a canner, jar lifter and canning rack.
Note: If you have never canned or pickled before, this year is a great year to start and it is really easy to do. Not only will you save money, you will also eat healthier and safer produce. Thanks to the drought in California, vegetable prices are expected to soar. Most of the U.S. grown fruit and vegetables contain dangerous pesticides, unless they are organic. To make matters worse, imported vegetables and fruit from Mexico and other countries may contain dangerous pesticides which have been banned in the United States.
(As always, use organic content as much as possible for the healthiest recipe.)
1. Bring canner half-full with water to a boil; simmer. Meanwhile, place jars in a large stockpot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil, and simmer. Remove hot jars 1 at a time using jar lifter.
2. Pack okra into hot jars, filling to 1/2 inch from top. Place 1 pepper, 1 garlic clove, and 1 tsp. dill seeds in each jar. Bring vinegar, salt, sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1/2 inch from top.
3. Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add additional boiling water as needed to cover by 1 to 2 inches.
4. Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dry place at room temperature up to 1 year.
Makes 7 jars of pickled okra.
Original recipe (modified slightly) and image source: http://www.myrecipes.com/recipe/pickled-okra-1
Canning image: http://www.southernliving.com/food/how-to/how-to-make-pickled-okra
To return to our list of Healthy Recipes, click HERE.