Diatomaceous
earth is a natural dewormer/parasite
eliminator as well at a detoxer
of heavy metals, bacteria and
viruses. It promotes healthy
skin,hair, and nails, is a
digestive aid and colon
cleanser, helps lower bad
cholesterol, regulates blood
pressure and aids in relieving
sore joints.
Zeolites are naturally occurring
volcanic mineral compounds with
a negative magnetic charge and a
unique crystalline cage-like
structure which draws in many
harmful toxins.
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Recipes:
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Featured Recipe
Brussels Sprouts Slaw with Cranberries and Walnuts
After 4 weeks, 16 recipes, and
over 1300 votes, the American
Institute of Cancer Research
finally has a winning dish. It
was a close race, but Brussels
sprouts came out ahead, beating
classic comfort food, Veggie
Lasagna, 53% to 47%.
Brussels sprouts are
mini-cabbages that are members
of the cancer fighting
cruciferous group of vegetables.
Some love them for their fresh
sweetness and others think them
a bit too bitter. Even if you
are wary, try this easy slaw
with a sweet touch of apples,
dried cranberries and walnuts to
cut down on the bitter flavor.
It packs a delicious punch and
adding cruciferous vegetables,
like Brussels sprouts, to your
diet can help lower risk for
certain cancers, especially
those of the colon, mouth,
esophagus and stomach.
Ingredients
3/4 lb. Brussels sprouts
1 Fuji or Gala apple, peeled, cored and finely chopped
2/3 cup dried cranberries
1/2 cup chopped walnuts
1/2 tsp. Himalayan or sea salt
1/8 tsp. freshly ground pepper
1/3 cup fresh Meyer lemon juice (see Notes)
1 Tbsp. extra virgin olive oil
Notes
If Meyer lemons are not available, use 1/4 cup regular fresh lemon juice.
If your food processor does not have a shredding dish, quarter Brussels sprouts
vertically and place in food processor fitted with a chopping blade. Pulse until
sprouts are finely chopped, stopping several times to scrape down bowl. Take
care not to leave big chunks or to turn sprouts into mush.
(As always, choose organic
content and fresh content as
much as possible for the
healthiest recipe.)
Instructions
1. Trim bottom from sprouts and remove any loose or bruised leaves. Place
shredding disk or fine slicing disk in food processor, and using feeder tube,
gradually shred Brussels sprouts; there will be about 4½ cups (see Notes).
Transfer shredded sprouts to mixing bowl.
2. Add apple, cranberries, walnuts, salt, pepper and lemon juice and stir with a
fork for 1 minute to combine well. Add oil and stir well. Cover and refrigerate
slaw for 3 hours to overnight. Re-stir before serving. This slaw is best served
within 24 hours.
Makes 8 servings.
Per 1/2 cup serving: 120 calories, 7 g fat (1 g sat fat), 16 g carbohydrates, 3
g protein, 3 g fiber, 130 mg sodium.
Original recipe and image source: http://www.aicr.org
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