Recipe

[Guest guest]

Welcome, I hope you like it as much as I do.

marianne

 

 

> Thankyou for the recipe Marianne, I will give it a go. Sue

>

 

 

 

 

[Guest guest]

Thankyou for the recipe Marianne, I will give it a go. Sue

[Guest guest]

Tony,

I have a question - Does it dilute the recipe if you add water to maintain the

60 - 70 % level

of the water for the first boil? The solution looks rather like dark tea. Is

that the correct color?

And smells like cooked dark greens, I am assuming that that is the right smell

as well.

Thanks for your input. Janna

[Guest guest]

Adding water is part of the necessary procedure, and, while it naturally dilutes the mixture at the time you add water (as it does to anything), what you are really doing is just bringing the level of the liquid back to the recommended level and the strength that it should be at that point.Dark tea sounds right. Cooked dark greens? Yeah - take a look at the photos in my book or here on the group site under "photos", where you will find images of oleander plants, prepared cuttings, and cooked oleander.Just follow the recipe all the way through Janna and you should be right at the proper strength level at the end. Time after time, folks tell me that they hit the exact same specific gravity as Doc Ozelle calls for in his patent for Anvirzel.You might note that Ed now reduces his a further 50% to make it easier to store. If you do that, be sure to adjust the dosages to half the recommended

amounts.Tonydreamweavermphs <cr8iveart wrote: Tony, I have a question - Does it dilute the recipe if you add water to maintain the 60 - 70 % level of the water for the first boil? The solution looks rather like dark tea. Is that the correct color? And smells like cooked dark greens, I am assuming that that is the right smell as well. Thanks for your input. Janna

[Guest guest]

Tony,

I have a pink oleander. The wonderful thing about the nursery where I purchased

my plant is

that they limit the amount of pesticides that they use to treat any of their

plants.They also

told me that they had put the four plants in a section of the green house where

they just got

watered just enough to allow them to winter over effectively. The one I

purchased had put up

a new shoot since we have had, up till now, a relatively mild winter. I think

that the only way I

have erred is maybe not adding enough water. But, the plant looks exactly like

the photos.

Thanks, Janna

[Guest guest]

The other thing is I didn't cut up the leaves as much as you had in your photos.

Should I do

another pot of plant cuttings? Janna

[Guest guest]

No need for another pot, you should be fine. However, you might want to make another small pot, or take some of what you made, and further condense down to make the skin creme. Really good stuff! Mix with an aloe skin creme and vitamin e (and for us men who don't mind being stinky, perhaps some squeezed garlic or onion juice).As long as the cuttings fit in the pot, you are fine. Some folks, including myself, prefer smaller clippings, but it really shouldn't matter.Tonydreamweavermphs <cr8iveart wrote: The other thing is I didn't cut up the leaves as much as you had in your photos. Should I do another pot of plant cuttings? Janna

[Guest guest]

Great. Glad to hear it. I am really anxious to start the process. Thanks so much

for all of your

input.I will keep you posted, and will have a great plant available for

cuttings. Janna

[Guest guest]

Spaghetti-Squash Spaghetti

 

1 large spaghetti squash

6 large tomatoes at room temperature ( I used a bunch

of cherry tomatoes)

3 stalks celery minced

non salt substitute ( veggie volt is available from

www.getwellstaywellamerica.com)

 

Cook the squash in a 350 degree oven until it

is soft about 1 hour. When the squash is done, cut it open

and discard the seeds. You will discover inside this

spaghetti squash, strings of wonderfully wholesome low

calorie non starchy " noodles " that bear a striking resemblance

to the toxic supermarket spaghetti! Keep the squash warm while

preparing the sauce. Puree the tomatoes , then stir in the celery

and non salt substitute. ( I put mine all in the blender)

Finally pour the sauce into the warm squash. Now serve.

 

You won't believe how good this is until you try it.And so healthy.

(Microwaving foods is not recommended because it affects the

cellular structure of food)

 

recipe and over 150 more in

The Health seekers Yearbook available at

www.getwellstaywellamerica.com