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Category: Recipes - Organic Lifestyle Magazine Category: Recipes - Organic Lifestyle Magazine

Smoking Marijuana to Cure Cancer

And How to cook with Marijuana

Many studies have shown that THC does kill cancer cells. Therefore, smoking marijuana is a popular treatment for treating cancer.

A new study by Salazar et al. in The Journal of Clinical Investigation demonstrates that THC causes tumor cells to begin to degrade themselves from the inside (a process called autophagy, i.e. “self-eating”). Check out THC Gives Cancer Cells the Munchies Too for more information.

And we at Organic Lifestyle Magazine absolutely believe that marijuana should be legalized.

But there is a problem with smoking marijuana as a cancer treatment. Smoking marijuana introduces carcinogens into the body causing a host of problems, and when the THC is gone, the body is in a state ripe for more cancer.

Smoking anything is bad for you. And while there are certainly benefits to smoking marijuana, there is a better way to get the THC into your body. THC oil is a great option. You can purchase it (illegally in most states), and you can also make THC oil yourself.

How to cook with Marijuana

If you’re making pot brownies, or any other recipe to get you high, or for any other reason to get THC into your body, you need to extract the THC. THC is fat-soluble. It will pass right through the system if you simply throw some weed into your brownie mix.

You need to cook THC in oil. Coconut oil is a good choice: coconut oil can be heated to a certain point and still maintain it’s healthy beneficial properties (extra virgin, unrefined coconut oil is good up to 350°F).

Chop, grind, or otherwise cut the marijuana into fine pieces and put it into a pan with oil. Heat it below 350°F for 10 minutes. Add the oil to your recipe (you may include the leaves or discard them with a strainer).

Of course, we recommend you know where your weed comes from! Organically grown is not just for food. People that grow marijuana often add a nasty cocktail of chemicals to disguise the fact that their marijuana is lacking in quality.

THC Infographic




Your Guide to Fermenting Vegetables

The Lost Art of Preserving Food

I belong to a CSA and I sometimes find myself overwhelmed when large amounts of vegetables come in all at once. Although there are a variety of ways this produce can be preserved, I have found that fermentation is the best one for me.  Using this method preserves the vibrant colors, flavors, vitamins, minerals, and food enzymes since fermentation does not involve heat like with conventional canning methods.

In my explorations with food I have fermented beets, Sauerkraut, Kimchi, varieties of salsa, chopped jalapeno peppers, cucumbers, chopped garlic, and herbal blends including cilantro and chives.

History of Fermentation

Fermentation, drying, freezing, smoking, salting and sugaring foods were the methods used by our ancestors to keep food through seasonal shortages. Fermentation has been in practice for thousands of years and is still commonly used in other cultures throughout the world.

The art of fermenting vegetables is also becoming more common in the U.S. as more people are realizing the many health benefits of including fermented foods in the diet.

When you improve digestion, you improve absorption too

Do you suffer from food intolerance, constipation, irritable bowel syndrome, yeast infections, allergies or asthma? All of these conditions have been linked to gut health. Fermented foods will help to restore the proper balance of gut flora, and since 80 percent of your immune system is located in your intestines, making gut health a priority can be a proactive defense against disease. Furthermore, since fermented foods retain their enzymes, your body will utilize them in the digestion and assimilation of nutrients.

By fermenting in-season vegetables you can save money.

I’m sure we have all experienced produce spoiling before it was eaten. By preserving your surplus you can avoid this common problem. As an added bonus, you can save money by purchasing and preserving your produce while in-season, thus ensuring that you are getting the highest quality at the lowest price.

Aside from the initial cost of your fermentation vessels, there are minimal expenses to this process.  I have a crock for sauerkraut, and I use quart and pint size canning jars for fermenting and storing.

The basics – How to Ferment Vegetables

Typically, coarse sea salt and/or whey are used for the fermenting process. If you use whey, it can be obtained by draining plain cultured yogurt over cheesecloth or by pouring the accumulated liquid from the top of the yogurt container.

After deciding what to ferment, the typical process is to chop or finely grate the vegetables to increase the surface area which will be exposed to the brine.

Place the grated/chopped vegetables into a bowl and sprinkle with a coarse sea salt. The ratio is 2 T per 1 qt mason jar of vegetables, or 1- 1 ½ tsp of salt per 2 lbs of vegetables.  Use clean hands or a utensil to work the salt in. It may take a few minutes to pull the liquid from the vegetables, but soon you will have enough to cover the vegetables thoroughly when placed into your mason jars.

Fill the jar with the vegetables and juice and continue to press firmly to release more liquid and to remove any air pockets.

Usually no additional water is needed; however it can simply be added to completely submerge the vegetables. If there is a need for water, you should use filtered or spring water only. If at any point in the fermentation process you notice that the vegetables have lost moisture, you can always add more and incorporate it in.

Cover the jar with a cloth or paper towel and secure with a rubber band to keep insects out. Sealing your jar tightly at this point would cause pressure to build up which could cause breakage.

Leave the jar at room temperature for 4 to 7 days. The warmer the area, the faster the fermentation will occur. When you are satisfied with the taste, you can secure a cover and store in a refrigerator or a cool basement.

Being submerged in the salted brine will prevent the vegetables from growing mold. However, if you find mold growing on the top it can simply be removed and you will find that the vegetables underneath are still fine. I have not found mold to be an issue, but I am in the habit of smelling the product before using.

Use non-metal utensils when mixing or when removing vegetables from the container.

Fermented Vegetables Recipes

Kimchi

(fills 2 qt jars)

This recipe includes whey. Read the above instructions on obtaining whey. If you don’t have whey, you will add more salt using the 2 T per 1 quart mason jar.

  • 1 head Napa cabbage that has been cored and shredded
  • 1 bunch of green onions, chopped
  • 1 cup grated carrots
  • 1/2 cup grated daikon radish
  • 1 T fresh grated ginger
  • 3 cloves garlic, peeled and minced
  • 1/2 tsp dried chili flakes
  • 2  T sea salt
  • ½ C whey

Place vegetables, ginger, red chili flakes, and salt and/or whey into a bowl and incorporate until you have released the juices. Fill 2 quart size glass jars with the mixture, while pressing down firmly until all the juices have risen to the top and cover the vegetables leaving 1 inch of space at the top of the jar. You can use a cabbage leaf over the top of the mixture to keep the vegetables submerged below the brine. Cover the jar lightly and keep at room temperature for about 4-7 days, then secure a cover and transfer to the refrigerator.

Salsa Verde

  • 1 lb tomatillos that have been lightly blanched and husked
  • 4 jalapeno peppers seeded and chopped
  • 3 cloves garlic peeled and crushed
  • Juice of 1 lime
  • 2 T unrefined coarse sea salt
  • 3T chopped cilantro

Toss tomatillos, peppers, garlic, lime juice, and salt in a food processor or blender and process until smooth, adjusting seasoning to taste. Transfer to a mason jar leaving 1 inch at the top of the jar, lightly cover and ferment at room temperature for three to five days, then secure a cover and store in the refrigerator.

Basic Salsa

See above for obtaining whey. If you don’t have whey, just add more salt using the 2 T per 1 quart size mason jar.

  • 2 large onions
  • 6 large tomatoes
  • 2 green peppers
  • 3 cloves of garlic
  • 6 jalapenos or to taste (seeded)
  • ½ cup fresh chopped cilantro
  • juice of three lemons or limes
  • 1/2 cup whey
  • 2 Tablespoons of sea salt
  • water if necessary

Run individual veggies through a food processor or chop by hand and combine in a large bowl. Add the salt and/or whey and stir well. Let sit for a few minutes and then put into jars leaving an inch at the top. Lightly cover and let sit at room temperature for 4 days, then cover and store in the refrigerator.

Fermented Garlic

  • 7 garlic bulbs
  • 1 T sea salt

This recipe is to fill a mason jar about ½ of the way full of chopped garlic cloves. Separate the heads of garlic into individual cloves and peel the skin off of each clove. Combine 1 T sea salt with 1 cup of water and pour into a 1-qt. mason jar, stirring well to dissolve. Lightly chop the garlic in a food processor and add to the salted water, add additional water if needed and stir. Cover lightly and set it aside at room temperature for at least three days or up to a week or until the garlic achieves the desired flavor, then cover and store in the refrigerator.

Preserving Herbs with Fermentation

I used to dry herbs but found they were lacking in flavor. Using the process of fermentation they remain vibrant in color and flavor and can be used to season your dishes.

Depending on the amount of herbs you are fermenting it may take a quart or a pint size jar.  Start by placing the washed herbs in a food processor until they have reached a finely chopped consistency. Add some water to make your brine (this should have the consistency of thick salsa).

In this state, you can get a better idea of the amount of salt that you will need to add by following the 2 T per qt size jar. Incorporate the salt into the mixture thoroughly before transferring it to mason jar(s), then cover lightly. Allow to ferment for 3- 4 days, then secure a cover and store in the refrigerator.

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Raw Hummus Recipe

How to make the best raw hummus ever!

I wasn’t crazy about raw hummus when I first tried it, I thought the uncooked garbanzo beans gave it a bitter aftertaste. I decided to do my own recipe, and after some experimenting, I am convinced that this is the best raw hummus recipe out there! In fact, I have grown to like this better than any cooked hummus I’ve had.

Ingredients

  • 3 cups dry garbanzo beans (soaked, sprouted, and rinsed)
  • 4 tablespoons sesame seeds
  • 1 lemon, juiced
  • 1 lime, juiced
  • 4 cloves garlic
  • 1 carrot, chopped or shredded
  • 1/2 cup oil (olive oil, flax seed oil, and coconut oil blend, equal parts)
  •  teaspoons sea salt
  • 1 teaspoon ground pepper or ground papaya seed
  • 2 tablespoons paprika
  • 3/4 teaspoon ground cumin
  • 3 tablespoons cilantro finely chopped
  • jalapeño pepper, ground cayenne pepper, or other spice (or hot sauce) to taste

Instructions

raw hummus recipe infographicSoak garbanzo beans for 24 hours (drain, rinse, and change water 4 times within the 24-hour period). You may need to soak them longer. The need to be just starting to sprout before you use them. Beans should be barely sprouted. Rinse beans well before using. In a food processor combine all ingredients except oil, and mix well. Add oil slowly until the desired texture is achieved (may need more or less oil than specified).

All ingredients are to taste, so play around and see what you like best. Coconut oil may be a little strange in this recipe to some, but I don’t taste it when it’s mixed with the flaxseed and olive oil. And the health benefits of coconut oil are why I add it. The flaxseed oil not only has excellent health benefits, it also introduces an additional, distinct nutty flavor to the dish that works well.

If you would like a thinner consistency, or you want to reduce the oil, you can add water.

You can garnish the dish with some cilantro and paprika on top.

Serve with your favorite vegetables and/or chips (raw blue corn kale chips is a recipe I am working on and I’ll bet it’ll be amazing with this), but make sure you throw in some pear slices! I know what you’re thinking, “Pears with hummus? Really?” Yes. I promise you, pears with hummus are simply amazing. You must try it.




Five Reasons for Sprouting at Home

Home sprouters aren’t limited to the few commercially grown sprouts sold in grocery stores. There are many types of seeds you can sprout in your kitchen year round: lentil, mung bean, radish, mustard, adzuki, sunflower, clover, quinoa, chia, flax, and more. Home sprouting opens the door to variety and to the following five benefits:

1. Living Superfood

Sprouts are live, alkalizing superfoods exploding with energy and nutrients that literally make your meals come alive.

Microgreens, the bigger greens such as sunflower greens and pea greens and grasses such as wheatgrass, barley grass and rye grass, are a very rich source of chlorophyll.

Chlorophyll’s chemical structure is almost identical to the hemoglobin in our red blood cells. While chlorophyll has magnesium in its center, hemoglobin contains iron. Otherwise the chemical composition is the same. This is the reason why green drinks full of chlorophyll are good for re-building the blood.

2.  Pure and Un-Processed Food

Always make sure your sprouting seeds are organic!

With all the environmental toxins and chemicals our bodies are exposed to on a daily basis, sprouts offer a rare toxin-free food choice easily assimilated and utilized by your cells.

Many raw food advocates believe you can detox your body, clean out accumulated garbage from fat cells, and rebuild a healthy glowing body with pure living food.

The abundant nutrients in sprouts are the real deal, designed by Mother Nature.

3. Economically Responsible Anywhere Anytime.

Home sprouting provides fresh food year round for pennies on the dollar.

Wheatgrass is commonly sold at juice bars in the United States for more than four dollars a shot, while homegrown wheatgrass costs 33 cents a shot.

Alfalfa seeds cost around eight dollars a pound. One pound of alfalfa seed will produce more than ten pounds of alfalfa sprouts. That same eight dollars can get you four, two ounce packages of commercially grown sprouts. And since store-bought sprouts have been harvested prematurely, shipped, and shelved, they are not fresh and they don’t last very long.

It pays to be a home sprouter!

4. Great for Weight Loss/ Ideal Weight Management

Sprouts are a low calorie food with a super high nutrient value. By including sprouts in our diet, we provide the body with the energy and nutrients it needs to cleanse, detoxify, and rebuild itself.

5. The Rewards of Home Gardening

It is rewarding to be a home gardener and to eat your own fresh produce. Gardening is a green thing!

It’s easier to sprout indoors where you can control the growing environment than it is to grow food in an outdoor garden where you are up against insects, animals, extreme temperatures, and long growing periods. Your sprouts will be ready from a few days to a few weeks depending on what type of seed you’re growing. For instance, lentil sprouts will be ready in two to three days, whereas greens like wheatgrass need to grow for two weeks.

When I was living in Austin, Texas I spent hundreds of dollars constructing a garden and bringing in premium organic soil. I diligently watered my precious heirloom and cherry tomatoes for weeks. As they were ripening the birds came in. My dog, who loves to case birds on walks, ignored them. What kind of garden patrol is that? The next day I saw a squirrel with a yellow heirloom running up the pecan tree!

I went inside and rinsed my sprouts and was so thankful for indoor gardening! At least I got to harvest my sprouts. They were still pulsing with life, an abundant source of vitamins, minerals, and phytochemicals ready to nourish me and not the squirrel!

Remember, sprouts are a time tested superfood that has been eaten for 5,000 years.  When will you start your indoor garden?




Homemade Calcium and Magnesium

Bonus – How to Eat Raw Eggs Safely

For decades, the need for Calcium and Magnesium for growing and maintaining a healthy body has been well established. Absorbing these nutrients isn’t so easy. Most mineral supplements come from inorganic matter that is not bioavailable. In fact, taking a calcium or a calcium magnesium supplement will often do you more harm than good.

raw egg shelledThe fact is that most supplements on the market are toxic. It doesn’t matter how many milligrams of calcium a supplement has if it causes kidney stones. And while supplementing your diet with calcium can rid the body of many common health ailments, taking the wrong kind of calcium overtaxes the body and can actually cause arthritis and many other degenerative diseases. The only inorganic Cal-Mag formula to date that I know of that benefits the human body comes from this lemon-egg recipe. All the rest are junk.

Lemon Egg Recipe – the best organic calcium supplementation

  1. Carefully place whole, clean, uncooked, uncracked, organic eggs in a clean wide-mouth jar or glass container. How many eggs is up to you, but the lemon juice needs to cover the eggs.
  2. Cover the eggs with freshly squeezed organic lemon juice (concentrated lemon juice is pasteurized and should never be used as a substitute).
  3. Cover the jar loosely and place it in the refrigerator. A few times during the day, gently – very gently – agitate the liquid in the jar. As the Calcium from the shells is leached by the lemon juice, bubbles will appear around the eggs.
  4. Approximately 44 to 48 hours later, when the bubbling has stopped, carefully remove the eggs from the jar, being sure not to break the egg membranes. Replace the lid tightly on the jar containing the liquid and shake the mixture. You now have “Lemon Egg”. I love to drink it straight or mix 2oz in my smoothies. It can also be used for recipes calling for lemon juice as well. If there is no more than twice as much lemon juice per egg volume I take a tablespoon to two of the lemon mixture and up to six if I don’t eat enough vegetables.

One whole medium sized eggshell yields about 750 – 800 mgs of elemental calcium plus other microelements, including but not limited to magnesium, boron, copper, iron, manganese, molybdenum, sulphur, silicon, zinc,  (27 elements in total). The composition of an eggshell is very similar to that of our bones and teeth.

Calcium-magnesium is not the only homemade supplement you can make. Check out our Homemade Vitamin C article.

How to Eat Raw Eggs Safely

If you’re looking for a way to eat raw eggs safely, without the risk of salmonella, this recipe can double as egg safety protocol! The lemon juice kills the salmonella leaving you with just the egg itself (like in the picture). Great for smoothies and any other recipe that calls for raw eggs.

It should be noted, we do not recommend the consumption of factory farmed eggs under any circumstances, raw or cooked. Salmonella is not an issue in healthy eggs produced by healthy, trulycage-freee, organic chickens.

Alternatively, instead of discarding shells after cooking eggs, as long as the shells weren’t cooked (no boiled egg shells for this), you can put those in lemon juice as well (thank you AeRhee Lee at Healing Foods to Go).

egg calcium infograhic

 

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Homemade Vitamin C

Make your own vitamin C at home, and make it better than any store-bought vitamin C

Vitamin C Recipe

So you may not know that almost all of the vitamin C supplement manufacturers are making their vitamin C from genetically engineered corn. What! You exclaim. How am I supposed to get enough vitamin C into my family if I don’t buy store bought supplements? Answer: You make your own! What you are about to read is something that the giant pharmaceutical companies don’t want you to see.

Even the health food stores don’t want you to know about this secret. You can make your very own vitamin C supplement that is ten times better than anything you could buy in a store at NO EXTRA COST TO YOU!

Does it have a 1,000 mg of vitamin C per dosage? Nope. Does it have the USRDA amount per dosage? Not at all. Has it been approved by the FDA?  Absolutely not!

What homemade vitamin C does have is live enzymes that allow the vitamin C to be 100% assimilated into your body.  It has its own natural source of rutin, hesperidin, and bioflavonoids. It’s easily acquired, easy to make, and even tastes good, too. It’s just orange & lemon peels.

It’s that easy. Any organic orange or lemon peels left over from the fruit you  buy will do the trick.  Save all of your peels after you eat the inside of the fruit and cut them into thin strips. Place them on a plate on your dining room table and let them dry at room temperature for a couple of days until dry and crisp. You can also dehydrate the peels with a food dehydrator and then store them for about a year in a dry container. For consumption, one idea is to break up peels into smaller pieces and mix them with your favorite tea. This makes the tea taste great, but the downside to this approach is that heat destroys the enzymes. A better option is to place the peel strips into your coffee grinder and grind them into a powder (which won’t hurt the enzymes) and use to mix with your early morning smoothie. One rounded teaspoon will supply you with more organic vitamin C complex, rutin, hesperidin, and bioflavonoids than your body needs for the day, regardless of your size. And this homemade citrus peel powder mixed in your blender with some fresh organic apple juice tastes good too.

Check out these articles if you are looking for tips to boost your immune system, or heal from chemotherapy. Also, be sure to read up on Leaky Guts and Autoimmune Diseases.

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Almost Raw Asparagus Mango Salad Recipe

This is such an amazing dish, and so easy to prepare! It’s sure to impress even an those who aren’t fond of asparagus. If you are looking to go 10% raw, that’s easy too. Just don’t boil the vinegar, and cut the amount of vinegar you use in half. You may want to sweeten it a bit, as balsamic vinegar reduction is very sweet, but the mangos may take care of that so taste it before sweetening.

Ingredients

  • 2 pounds asparagus
  • 1 large mango
  • 1 cup balsamic vinegar
  • Hot sauce to taste (I use a peach habanera hot sauce I love!)

Instructions

Boil balsamic vinegar for 3 minutes to create a reduction (making the vinegar sweeter and thicker). Cut off tough ends of asparagus. Combine all ingredients and let set for 3 hours in refrigerator.

Alternatively you can cook the asparagus lightly if you prefer. In the image above I used three kinds of asparagus, and cook the purple and white variety lightly and left the smaller green asparagus raw. It’s also good served room temperature or warm if you chose.