NATURAL SOLUTIONS EATING FOR HEALING Healing with Electric Foods and Botanicals Plant-Based Supplements. The basis for this is clearing the body of excessive mucous, which is believed to be the root of all diseases.
Our research reveals that all manifestation of disease finds their genesis when and where the mucous membrane has been compromised. For example, if there is excess mucous in the bronchial tubes, the disease is bronchitis; if it is in the lungs, the disease is pneumonia; in the pancreatic duct, it is diabetes; in the joints, arthritis. Moreover, mucous in the eye’s retina will cause blindness; if it is found around the thyroid gland, cancer of the thyroid is the result.
The disease will arise in the body wherever there’s an accumulation of this stagnant toxin. Blood-absorbing starch from the diet is the main reason we can be overrun with clogging plaque. Dairy feeds mucous so it is vital to avoid these.
Starch is a chemical that wreaks havoc on health, mainly because it causes acidity within the body.
The same with animal products. On the whole, an acid body will create toxic mucous and congest the system — leading to inflammation, whereas an alkaline pH will do just the opposite and support vitality. You may have guessed by this point that consuming an Alkaline Diet is key.
Well-known Dr. Sebi takes his protocol a step further by recommending fasting, along with taking botanical herbal remedies that detox each cell and replace depleted minerals.
Natural Solutions remedies are classified as natural vegetation cell food and nourish cells at a very deep level. Because of this, many find their appetite disappears when they begin using botanicals. We always recommend taking Essiac Herbal Tea before eating each meal, to help detox and remove not only mucous but toxicity as well. Then after meals use the botanical or supplement that your body needs to overcome the dis-ease.
The human body is amazing, every day new cells are born and old ones die off, it is important to change the mindset to allow the vibration of healing into the new cells. This can take 40 days to change habits and set ways. Try and follow the healing diet below for 40 days and the various supplements needed for the ailment you are eliminating. Dr. Bruce Lipton and The New Biology – a book well worth reading – explains how your mind is in your cells. Your cells listen to you. Change your mind and you will change your life.
The foods that are listed here are for the reversal of the disease. If your favorite food is missing from the list, our research and results have proven that it has no nutritional value and may be detrimental to your health. When you are feeling stronger and over the disorder, you are experiencing your body will be able to digest your favorite foods again.
If you are not well enough to eat we recommend Biosil’s Intelligent Protein powder, making a morning and afternoon shake, Into this add 1 Tablespoon of freshly ground flax seeds and MCT oil, and if you feel like taste bud sensation add in berries or banana. Herbs that help remove mucous like turmeric, ginger, cinnamon, and cardamom, are good choices to add in as well.
You will find on our website how to make Ancient Golden Milk Paste and use it. A cup of this each evening is very healing for the whole body and helps remove mucous.
Even though we prefer clients to heal using a plant-based diet using Bone Broth to soothe the colon and intestines is a good healing choice. It is very important to use organic bones and follow the instructions to make sure this becomes a healing broth.
Here is the list of good foods
Vegetables – eat as much as possible of these
- Amaranth greens – a variety of Spinach – or good organic spinach.
- Avocado
- Bell Peppers
- Chayote (Mexican Squash)
- Cucumber
- Dandelion greens
- Garbanzo beans
- Green banana
- Izote – cactus flower/ cactus leaf – grows naturally in California
- Kale
- Lettuce (all, except Iceberg)
- Mushrooms (all, except Shiitake) (none if overcoming fungus)
- Nopales – Mexican Cactus
- Okra
- Olives
- Onions
- Poke salad – greens
- Purslane (Verdolaga)
- Sea Vegetables (wakame/dulse/arame/hijiki/nori)
- Squash
- Tomato – cherry, and plum only
- Tomatillo
- Turnip greens
- Watercress
- Zucchini
Fruits. (No canned or seedless fruits)
- Apples
- Bananas – the smallest one or the Burro/mid-size (original banana)
- Berries – all varieties- Elderberries in any form – no cranberries – only organic
- Cantaloupe
- Cherries
- Currants
- Dates
- Figs
- Grapes- seeded
- Limes (key limes preferred with seeds)
- Mango
- Melons- seeded
- Orange (Seville or sour preferred, difficult to find)
- Papayas
- Peaches
- Pear
- Plums
- Prickly Pear (Cactus Fruit)
- Prunes
- Raisins –seeded
- Fresh Coconuts
- Pineapples
- Grapefruit
- Nectarines
Herbal Teas (only organic with nothing added only herbs)
- Allspice
- Anise
- Boldo – is good for eliminating bacteria, and inflammation.
- Boswellia – for reducing inflammation – eases joint and bone pain
- Burdock – Essiac has burdock, sheep sorrel, slippery elm, and rhubarb root.
- Chamomile
- Chaparral – As long as not overcoming liver disorders – it is good for cleaning out the entire body.
- Dandelion Tea (Root and Leaf)
- Elderberry
- Fennel
- Ginger
- Raspberry
- Red Clover
- Stinging Nettle (Root and Leaf)
Spices and Seasonings
Mild flavors
- Basil
- Bay leaf
- Cloves
- Dill
- Oregano
- Parsley
- Savoury
- Sweet Basil
Pungent and Spicy Flavours
- Achiote
- Cayenne/ African Bird Pepper
- Coriander (Cilantro)
- Habanero
- Onion Powder
- Sage
Salty Flavours
- Pure Sea Salt
- Powdered Granulated Seaweed (Kelp/Dulce/Nori – has “sea taste”)
Sweet Flavours
- 100% Pure Agave Syrup – (from cactus)
- Date Sugar
- Coconut Sugar
Grains
- Amaranth
- Fonio
- Kamut
- Quinoa
- Rye or Spelt
- Teff
- Wild Rice
Nuts and Seeds – (includes Nut and Seed Butter)
- Hemp Seed
- Raw Sesame Seeds
- Raw Sesame Tahini Butter
- Walnuts
- Brazil Nuts
- Pine Nuts
Oils
- Olive Oil (Do not cook)
- Coconut Oil (Do not cook)
- Grapeseed Oil
- Sesame Oil
- Hempseed Oil
- Avocado Oil
Also, drinking plenty of fluids to flush out toxins is crucial. We recommend consuming 3.5 Litres of purified water a day.
We advise against using the microwave.
Natural Solutions to Heal your body
Health Juice – Beetroot is the main ingredient in this healing juice which contains vitamins B1, B2, B6, and C, Antioxidants, folic acid, phosphorus, potassium calcium. Magnesium zinc, sodium, and iron. Please source organic vegetables.
INGREDIENTS (Only make this if you know the vegetables are organic)
55% OF BEET – Posses properties that help overcome cancer, because the amino acid called betaine helps destroy cells in tumor tissue.20% OF CELERY, 20% OF CARROTS, 3% POTATOES, AND 2% OF RADISHES. – JUICE – MIX AND DRINK TWICE A DAY.
SOME OTHER RECIPES FOR YOU
Miami winter salad
During the cold winters, it’s easy to forget fresh fruits, vegetables, and salads and substitute them with more cooked and comfort foods. This warming winter salad provides plenty of fiber and carotenoids while adding some good natural fats from the avocado and pecans for warmth.
Ingredients
1 tbsp extra-virgin olive oil, 1 tsp ginger, grated, 1/2 tsp Plum paste or 1/2 tsp Himalayan salt, or to taste, 1/2 small red onion, thinly sliced 2 grapefruits, peeled and sectioned, juice reserved, 2 pears, cubed, 1 large ripe avocado, 1/4 cup coarsely chopped pecans, toasted
Directions
1) Section the grapefruit and squeeze the juice out into a bowl.
2) Whisk together oil, ginger, plum paste, and salt in the same juice bowl.
3) Add onion and toss to combine.
4) Top with grapefruit and pear sections, cover, and refrigerate.
5) Just before serving, peel, and slice the avocado.
6) Add to chilled salad along with pecans, and toss gently to combine.
Serves 8.
HOW TO MAKE. A BASIC NUT BUTTER
This basic recipe calls for roasted nuts because they have more flavor and roasting helps bring out the oils. You can also use raw or soaked nuts if you prefer. This recipe can also be used for shelled sunflower or pumpkin seeds (EXCELLENT).
MAKES 1 CUP
2 cups roasted shelled nuts (any variety), 1 tablespoon of neutral vegetable oil (optional). 1⁄4 teaspoon salt, or to taste (omit if salted nuts are used)
Place the nuts, oil (if using), and salt (if using), in a food processor with the metal “S” blade OR A NUTRI BULLET and process for 2 to 3 minutes. Stop to scrape down the sides of the container with a rubber spatula and continue to process until the desired consistency is reached, 10 to 15 minutes total, depending on the nuts used.
Transfer to a tightly covered container, and store in the refrigerator. For a more spreadable consistency, remove from the refrigerator about 20 minutes before using. If the oil rises to the top, stir before using.
CASHEW SOUR CREAM
MAKES 1 CUP
1 cup raw cashews, soaked 4 hours or overnight, and then drained 1⁄4 cup plain unsweetened almond milk, 2 tablespoons lemon juice, 1⁄4 teaspoon salt
Grind the cashews to a powder in a high-speed blender. Add the remaining ingredients and process until very smooth, scraping the container as needed. Transfer to a clean jar, cover tightly, and refrigerate until needed”
CASHEW MAYO – MAKES ABOUT 1 CUP
1 cup soaked raw cashews, soaked 4 hours or overnight and drained, 1⁄4 cup plain unsweetened almond milk, 1 tablespoon unseasoned rice vinegar, 1 teaspoon lemon juice, 1⁄2 teaspoon salt, 1⁄4 teaspoon dry mustard, 1⁄4 cup water
Grind the cashews in a high-speed blender until finely ground. Add the remaining ingredients and process until very smooth, scraping down as needed. Transfer to a clean jar, cover tightly and refrigerate until needed.
SOME MORE RECIPES FOR YOU
CHEESY ALMOND BROCCOLI SOUP
Just as you don’t need dairy cream to have a creamy soup, you don’t need dairy cheese to add a cheesy flavor to recipes. Almond butter adds extra richness to this flavourful soup. This recipe is gluten-free and can feed 4 – 6 people.
1 tablespoon grape seed oil or 1⁄4 cup water, 1 medium yellow onion, coarsely chopped, 1 medium russet potato, peeled and finely chopped or shredded, 1 pound broccoli, trimmed and coarsely chopped, 3 cups vegetable broth, Salt and ground black pepper, 1⁄2 cup nutritional yeast, 1⁄4 cup almond butter, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 2 cups plain unsweetened almond milk
In a large pot, heat the oil or water over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the potato and broccoli, and stir in the broth. Season with salt and pepper, to taste. Bring to a boil, then reduce the heat to low. Simmer, uncovered, until the vegetables are tender, about 20 minutes. Use a slotted spoon to remove 1⁄2 cup of small broccoli florets, and set aside.
Add the nutritional yeast, almond butter, lemon juice, and mustard to the soup.
Use an immersion blender to puree the soup directly in the pot, or transfer to a high-speed blender or food processor and puree, in batches if necessary, then return to the pot.
Stir in the almond milk, then taste and adjust the seasonings, if necessary. Reheat the soup over low heat until hot. To serve, ladle soup into bowls, and garnish with the reserved broccoli florets. Serve hot.
DELICIOUS HUMMUS
Chipotle chiles and smoked paprika provide a smoky heat, while sun-dried tomatoes, lime juice, and a variety of seasonings add to the flavor dip.
MAKES ABOUT 2 CUPS
2 garlic cloves, crushed, 11⁄2 cups or 1 (15.5-ounce) can chickpeas, rinsed and drained, 1 or 2 chipotle chiles, 2 oil-packed or rehydrated sun-dried tomatoes, drained, 3 tablespoons almond butter, 2 tablespoons lime juice, 1 teaspoon smoked paprika, 1⁄2 teaspoon ground coriander, 1⁄2 teaspoon cumin, 1⁄4 cup plus 1 tablespoon water, Salt and ground black pepper, 3 tablespoons chopped cilantro or 2 teaspoons of celery salt, 1⁄2 cup roasted slivered almonds, for garnish
In a food processor, combine the garlic, chickpeas, chipotle, and tomatoes, and process to a paste. Add the almond butter, lime juice, paprika, coriander, cumin, and water.
Process until smooth and creamy. Season with salt and pepper to taste, and add 2 tablespoons of cilantro or 2 teaspoons of celery salt. Pulse to combine thoroughly.
Transfer the hummus to a bowl. If not serving right away, cover and refrigerate until needed.
If serving right away, sprinkle the top with the almonds and remaining cilantro.”
MIXED GREENS AND GREEN PAPAYA WITH THAI PEANUT DRESSING
This refreshing Thai-inspired salad is spicy, sweet, and crunchy. Green papayas are available in Asian markets
SERVES 4
2 tablespoons peanut butter (Homemade or organic), 1 large clove garlic, finely minced, 1 teaspoon minced fresh ginger, 1⁄2 teaspoon red pepper flakes, 1 tablespoon natural Coconut sugar, 1⁄4 cup fresh lime juice, 2 tablespoons wheat-free tamari, 1 green papaya, peeled, halved lengthwise, and seeded, 1 small carrot, 4 cups mixed baby greens, 1/4 cup of sprouted veg (Onions, beetroot, etc), 1⁄3 cup chopped roasted peanuts or almonds
In a small bowl, combine the peanut butter, garlic, ginger, red pepper flakes, and sugar. Blend in the lime juice and tamari, and set aside.
Shred the papaya. You can use a food processor with a shredding disk, or a sharp knife. Place the shredded papaya in a large bowl. Shred the carrot in the same way, placed it in a separate bowl, and set aside.
Pour about one-third of the reserved dressing over the papaya and toss to combine. Set aside.
Toss the greens with the remaining dressing and arrange them on 4 salad plates. Top each salad with a portion of the reserved papaya, and sprinkle each with the chopped peanuts and reserved carrots.
Savoury Zucchini Fritters
Ingredients
2 cups of shredded medium-sized zucchini (courgettes), 3 eggs, 1 tbs coconut flour, ½ tsp sea salt, ¼ tsp black pepper freshly ground
Flaxseed oil
1. Shred the zucchini by hand or roughly chop it into a food processor. Set aside, if it’s very wet then lightly blot it until dry using a paper towel.
2. Take a large bowl and beat the eggs together and add in the coconut flour. Note: Coconut flour often has clumps, so sifting is important.
3. Combine the shredded zucchini, freshly ground black pepper, and sea salt. Optional: Add other spices or fresh herbs to the recipe.
4. Meanwhile set a large cast iron skillet over medium-low heat. When this is hot, add the coconut oil and coat the bottom of the pan.
5. Spoon the mixture into the pan, making the fritters of your desired size. Fry on both sides until golden brown.
6. Serve warm or at room temperature.
“INDONESIAN GADO-GADO
Gado-Gado is an Indonesian main-dish salad composed of raw and cooked vegetables tossed with a spicy peanut sauce. The flavor improves with time, so plan on making this crunchy salad the day before you need it. To make this soy-free, replace the tamari with coconut aminos.
GLUTEN-FREE, SOY-FREE OPTION, SERVES 6
1 tablespoon neutral vegetable oil or 1⁄4 cup water, 2 shallots, chopped, 1 large clove garlic, chopped, 1⁄2 cup peanut butter, 11⁄2 tablespoons wheat-free tamari, 11⁄2 tablespoons fresh lemon juice, 1 teaspoon natural sugar, 1⁄4 teaspoon cayenne, 3⁄4 cup unsweetened coconut milk, 2 cups green beans, cut into 1-inch lengths, 1 cup small cauliflower florets, 2 carrots, shredded, 2 cups shredded cabbage, 1 cup fresh bean sprouts, 1⁄3 cup roasted peanuts
Heat the oil or water in a skillet over medium heat. Add the shallots and garlic. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, tamari, lemon juice, sugar, cayenne, and coconut milk. Simmer over low heat for 2 minutes, stirring to blend.”
“Transfer the mixture to a blender or food processor, or use an immersion blender, and puree until smooth, adding water or more coconut milk to thin, if needed.
Steam the green beans and cauliflower just until tender and place them in a large bowl. Add the carrots and cabbage. Pour the sauce over the vegetables and toss to combine. Sprinkle the bean sprouts and peanuts on top. Cover and refrigerate until ready to serve.”
EGGPLANT WITH PEANUT SAUCE
In the classic Indonesian dish, called Petjel Terong, the eggplant is usually deep-fried. In this healthier version, the eggplant is baked in the oven with a small amount of olive oil. In the words of recipe tester Jonathan Shanes, this dish “looks terrific, smells divine, and tastes wonderful.” The creaminess of the coconut milk and the peanut butter is heavenly. As a side dish, this serves four but will serve three as a main dish. To make this soy-free, use coconut aminos to replace the tamari.
GLUTEN-FREE, SOY-FREE OPTION, SERVES 4
1 large eggplant, trimmed”, 1 tablespoon Grape seed oil, Salt and ground black pepper, 1 cup unsweetened coconut milk, 1⁄4 cup sugar-free peanut butter, 1 clove garlic, minced, 1 tablespoon natural sugar, 1 tablespoon fresh lemon juice, 1 tablespoon wheat-free tamari, 1⁄8 teaspoon cayenne, or to taste, 1 tablespoon minced fresh parsley
Preheat the oven to 425°F. Halve the eggplant lengthwise, then cut each half crosswise into 1⁄4-inch-thick slices. Arrange the eggplant slices on a lightly oiled baking sheet, brush them with the grape seed oil, and season with salt and pepper to taste. Bake, turning once, until softened and browned on both sides, about 15 minutes.
While the eggplant is baking, make the sauce. In a medium saucepan, combine the coconut milk, peanut butter, garlic, coconut sugar, lemon juice, tamari, and cayenne. Bring to a boil, then reduce the heat to low and simmer, stirring frequently, until the sauce thickens slightly, about 5 minutes.
Arrange the eggplant slices on a platter and top them with the sauce. Garnish with parsley.”
“ROASTED TAHINI CAULIFLOWER
This roasted cauliflower dish from the Middle East is known as Zahra mekhla. It calls for coating the cauliflower in a flavorful tahini sauce.
GLUTEN-FREE, SOY FREE, SERVES 4
1 head cauliflower, cut into bite-sized florets, 2 tablespoons olive oil, Salt and black pepper, 2 to 3 garlic cloves, 1 teaspoon za’atar spice mix1⁄2 teaspoon ground cumin, 1⁄2 teaspoon ground coriander, 1⁄2 teaspoon sesame seeds, 1⁄4 teaspoon smoked paprika, 1⁄2 cup tahini (sesame butter), Juice of 1 large lemon, 1⁄4 teaspoon sriracha or other hot sauce, 1⁄4 cup water, Lemon wedges, to serve
Preheat oven to 450°F. Toss cauliflower in 1 tablespoon of olive oil. Season with salt and pepper, and spread in a single layer on a baking pan. Bake until nicely browned and tender, about 25 minutes, turning once about halfway through.
While the cauliflower is roasting, heat the remaining 1 tablespoon of oil in a small skillet. Add the garlic and sauté until softened and fragrant, about 1 minute. Stir in the za’atar spices, cumin, coriander, sesame seeds, and paprika, then “stir in the tahini, lemon juice, and sriracha. Season with salt and pepper and stir in the water, stirring until smooth. Taste and adjust the seasonings, if needed.
To serve, toss the hot roasted cauliflower in the sauce and serve immediately.
“SWEET AND SPICY STUFFED PEPPERS
Salsa and pumpkin seed butter join forces in these colorful stuffed peppers that are a little spicy, a little sweet, and one hundred percent delicious.
GLUTEN FREE SOY FREE SERVES 4
4 large red bell peppers, 1 tablespoon olive oil or 1⁄4 cup water, 1 small yellow onion, chopped, 2 cups cooked white or brown rice, 11⁄2 cups cooked or one 15.5-ounce can dark red kidney beans, drained and rinsed, 1 cup tomato salsa, 1⁄4 cup pumpkin seed butter, 2 tablespoons minced canned or jarred jalapeños, 1 tablespoon minced fresh parsley, 1 teaspoon natural sugar, Salt and ground black pepper, 2 tablespoons chopped pepitas (hulled pumpkin seeds), 1⁄2 cup apple juice or water
Preheat the oven to 350°F. Slice off the tops of the peppers, reserve, and set aside. Remove the seeds and membranes of the peppers. Plunge the peppers into a pot of boiling water and cook until softened, about 5 minutes. Remove from the water and drain, cut side down. Chop the pepper tops and set aside.
Heat the oil or water in a large skillet over medium heat. Add the onion and reserved chopped pepper tops and cook until softened, about 5 minutes.
In a large bowl, combine the onion mixture with the rice, beans, salsa, pumpkin seed butter, jalapeños, parsley, sugar, and salt and pepper to taste. Mix well.
Fill the pepper cavities evenly with the rice mixture, packing tightly. Top with the pepitas. Place upright in a baking dish. Add the apple juice to the baking dish, cover tightly, and bake until the peppers are tender and the stuffing is hot about 45 minutes.
“SUNFLOWER BARS
Easy to make and loaded with flavor, these granola bars can be customized to include your favorite ingredients. For example, you can substitute any kind of chopped nuts for the sunflower seeds or peanuts, or swap out a different kind of nut butter in place of the peanut butter. You must use ground flaxseeds, available at natural food stores. If you buy whole flaxseeds, you can grind them at home in a spice grinder. If you’re gluten-sensitive, be sure your oats are gluten-free. For soy-free, use soy-free vegan butter.
THE GLUTEN-FREE SOY-FREE OPTION MAKES 12
21⁄2 cups old-fashioned rolled oats, 1 cup sunflower seeds, 3⁄4 cup ground flaxseeds, 1⁄2 cup chopped unsalted peanuts (or other chopped nuts), 1⁄2 cup raisins, 1⁄2 cup flaked coconut, 1⁄2 cup pure maple syrup, 2⁄3 cup peanut or other nut butter, 1⁄3 cup vegan butter, 1⁄3 cup natural sugar, 1 tablespoon apple juice, 2 teaspoons vanilla extract, 1 teaspoon baking soda
Preheat the oven to 325°F. Lightly grease an 8-inch square baking pan.
In a large mixing bowl, combine the oats, sunflower seeds, flaxseeds, peanuts, raisins, and coconut in a large bowl. Set aside.
In a saucepan, combine the maple syrup, peanut butter, butter, and sugar. Cook over medium heat, constantly stirring until the sugar is dissolved and the mixture is smooth. Stir in the apple juice, vanilla, and baking soda, and remove from the heat.
Pour into the oats mixture and stir until well combined. Transfer the mixture to the prepared pan. Place a piece of plastic wrap on top and top it with another pan or a book that will fit inside the baking pan to weigh it down. Use your hands to press down on the weight firmly and evenly so that the mixture spreads evenly in the pan. Remove the weight and the plastic wrap and bake for 20 minutes. Cool to room temperature, then cover and refrigerate until firm. Use a sharp knife to cut into twelve (1 1⁄3- x 4-inch) bars and store them in the refrigerator for up to 2 weeks.”