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.
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Full of Wonderful
Information and Healthy
Recipes:
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Featured Recipe
Caribbean Cabbage
Flavor your greens with the
sweet and spicy taste of the
Caribbean with this shredded
salad side dish. In addition to
being a member of the health
boosting and cancer fighting
crucifers family, cabbage is a
good source of fiber and
nutrients for very few calories.
Scotch bonnet peppers pack a lot
of heat with a slightly sweet
taste. Their active heat
component, capsaicin, is
anti-inflammatory and is being
studied for its potential to
inhibit the growth of cancer
cells. If you can’t find this
variety, substituting any spicy
pepper is fine.
Ingredients
2 Tbsp. extra virgin olive oil
1 medium onion, sliced thin
1 medium green bell pepper, diced
1 scallion, including green stem, sliced thin
2 cloves garlic, minced
4 sprigs fresh thyme
1 whole Scotch bonnet chile pepper or habanero pepper
Himalayan or sea salt and freshly ground black pepper
1/4 cup white vinegar
2 Tbsp. honey (preferabley raw organic)
1 medium green or red cabbage, tough outer leaves removed, cored and
shredded (about 8 cups, shredded)
1 cup shredded carrots
1 plum tomato, diced
(As always, choose organic
content and fresh content as
much as possible for the
healthiest recipe.)
Instructions
1. In large skillet heat oil over high heat. Stir in onion, bell pepper,
scallion and garlic. Sauté until softened, about 5 minutes. Stir in thyme and
whole Scotch bonnet pepper. Add salt and pepper to taste.
2. In small pot on medium heat, warm vinegar, do not boil, and stir in honey,
mixing well.
3. Add cabbage and carrots to onion mix. Stir to combine well, cover skillet and
cook over medium-low heat, stirring occasionally, until cabbage begins to
soften, about 10 minutes.
3. Stir in vinegar-honey sauce and tomato into vegetable mixture. Continue
stirring until cabbage is tender, about 4 minutes more or until desired
tenderness. Remove the Scotch bonnet pepper and thyme sprigs. Serve.
4. Although typically served warm, you can also refrigerate to cool before
serving.
Makes 6 servings.
Per serving: 130 calories, 5 g total fat (0.5 g saturated fat), 21 g
carbohydrate, 3 g protein, 4 g dietary fiber, 60 mg sodium.
Original recipe and image source:
aicr.org
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Recipes
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Ingredients
