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Written by Dr. Paul G. Jensen
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The following are recommendations for adding to your fruit smoothie, these will help keep the carb content from being too high (due to the fruit) as well as increase the nutrient density:
Cold-pressed oils (such as coconut, flax, pinenut, walnut, olive, sunflower), coconut spread, heavy cream, raw egg yolks, whole milk yogurt or buttermilk and avocados.
Be careful with protein powders, as most of them are poor quality.
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Written by Dr. Paul G. Jensen
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This drink will give you a great deal of benefit for what it cost and it is also very simple to make.
The ingredients are:
1-2 pints of properly distilled water (not the grocery store stuff). This is the cleanest type of water and therefore does not add stress to your bodies detoxification system (please refer to the "Pure Water" section for more info on distilled water).
1-2 tablespoons (adjust for taste) of raw, organic, unfiltered apple cider vinegar. Apple cider vinegar is known for its medicinal and nutritional properties. It contains pectin, quality minerals (especially potassium), beneficial bacteria, enzymes and contributes to better acid/alkaline balance in the body.
1 tablespoon of Organa trace minerals. This is the best quality mineral product I have been able to find. The American diet lacks trace minerals. Mineral deficiencies contribute to an array of health problems.
1 heaping teaspoon (not tablespoon) of calcium lactate powder. Good quality calcium is probably the most important supplement you should take. Most of the calcium products on the market are poor quality and poorly absorbed. Calcium lactate is my personal favorite for usability in the body.
Mix these products together. The calcium will settle to the bottom at first but after a few hours and a few additional stirrings, it will completely go into solution. I recommend drinking this mixture in-between meals. (This helps with absorption of the calcium).
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Last Updated ( Wednesday, 23 April 2008 )
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Written by Dr. Paul G. Jensen
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Soak raw nuts in a salt-water solution for approximately 12 hours (1-2 tablespoons of Real Salt in a large bowl of water). Dry nuts at a low oven temperature or in a food dehydrator until crisp.
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Coconut Oil/Spread Recipe |
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Written by Dr. Paul G. Jensen
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Coconut spread is made from whole dried coconut, it is very tasty and nutritious.
Coconut oil has many healthful properties. It contains medium chain fatty acids such as lauric acid which can be readily burned for energy and is helpful for increasing thyroid function. Lauric acid also has anti-bacterial and anti-viral properties.
Coconut oil can be used in place of other oils in cooking and can be added to foods and drinks to boost their nutritional value.
A good book to read about coconut oil including recipes is “Virgin Coconut Oil” by Brian and Marianita Jader Shilhavy. This book is available at Real Foods Market. There is also a copy of this book that you can read in my reception area.
Coconut oil is also excellent for putting on your skin and hair. It can be helpful for skin problems including acne.
The following recipe is very nutrient dense, will satisfy your sweet tooth and give you lots of lasting energy without the carbohydrate crash.
1 pint bottle of coconut spread. (Liquefy by warming up)
1-2 cups of coconut oil. (Liquefy by warming up)
¼ cup (or more) of your choice of dried fruit (raisons, date pieces, etc.)
¼ cup (or more) of your choice of “crispy nuts” (walnuts, pecans, almonds. etc.)
Combine all your ingredients in a large shallow dish. Stir until everything is mixed well. Let set up overnight in the refrigerator in the summertime or on the counter during colder months.
Cut up into pieces and eat like you would a piece of fudge.
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