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.
Click on the above image to
find out about the incredible new oleander-based
skin cream breakthrough.
Introducing an Exciting
Series of eBooks for Raw
Food and Healthy Food Fans -
Full of Wonderful
Information and Healthy
Recipes:
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thanks! - Tony & Luella
Featured Recipe:
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Vegan Pad Thai
A healthy, low-calorie, oil-free and vegan
version of this famous Thai dish. You are sure to love this raw
no-cook lunch entree which is dairy-free, gluten-free, high
protein, low-fat, low-sodium and vegan. If you're short on time,
replace the chopped vegetables with a shredded store-bought mix
such as broccoli slaw or rainbow salad.
Ingredients:
2 medium-sized zucchini, ends trimmed off
1 cup mixed thinly sliced bell peppers and carrots
1 cup snap peas
2 small scallions, sliced
1 cup chickpeas, green peas or cranberry beans*
2 tsp crushed peanuts
4 thin slices of avocado
sprigs of cilantro
lime wedges
*The original recipe calls for shelled edamame - which was substituted
because edamame is young soybeans and we consider soy to be unhealthy unless
it is non-GMO fermented soy.
(As always, choose 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.)
Directions:
1. Stir all ingredients for sauce together in a small bowl until smooth.
2. Spiralize zucchini, or peel into ribbons with a julienne peeler, regular
vegetable peeler, or mandolin.
3. In a large bowl, toss the zucchini noodles in sauce. Set aside.
4. Chop the carrots, peppers, and scallions, and trim snap peas if necessary.
5. Add the vegetables to the zucchini noodle mixture and toss to combine.
6. Divide the contents of the large bowl into 2 smaller serving bowls. Top each
with crushed peanuts, avocado, cilantro sprigs and lime wedges if desired, and
serve.
Recipe Notes:
This dish tastes great freshly made, but if you can give the zucchini noodles at
least 20 minutes to soak in the peanut sauce, they'll taste even better!
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.
Ingredients:
