Guest guest Posted March 11, 2002 Report Share Posted March 11, 2002 If they get their way in the UK, the US is next! I hope they do not start banning foods that have large amounts of vitamins and amino acids. Elaine - Vanadeux Gettingwell Monday, March 11, 2002 6:40 AM Thanks elaine for your chelation pesto! We are all going to need to be as resourceful as possible, if the European ministers get their way, and limit our access to nutritional supplements!!! Sso Your recipe is extremely timely!! Can you imagine if they tried to ban nutritional superfoods? Regards Anne U.K. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2007 Report Share Posted November 16, 2007 I would actually use this all year around now perhaps in limited amounts---I have variation on the same sort of formula and use it every second day or so on a good fiber flatbread. I think detoxing should be an ongoing thing now.Jane MacRoss <highfield1 wrote: CHELATION PESTO Coriander (cilantro) has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser. Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on toast, baked potatoes, and pasta. Ingredients 4 cloves garlic 1/3 cup Brazil nuts (selenium) (I'm allergic..so I used almonds...worked great) 1/3 cup sunflower seeds (cysteine) 1/3 cup pumpkin seeds (zinc, magnesium) 2 cups packed fresh coriander (cilantro, Chinese parsley) (vitamin A) 2/3 cup flaxseed oil (I have also used olive oil) 4 tablespoons lemon juice (vitamin C) 2 tsp dulse powder Sea salt to taste Process the coriander and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch of sea salt to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase coriander in season and fill enough jars to last through the year. ----- Original Message ----- Bea Bernhausen Saturday, November 17, 2007 8:08 AM Re: CHEMTRAILS: Cliantro tincture Its best to dry the herb first so you don't get as much water content--just airdry not oven. Then I put some in a glass vessel--pile loose-- pref dark glass and fill with vodka to the top of the herb. You leave it in a dark place and shake everyday. Should be good after a couple of weeks---but 6 weeks is better---some leave it even longer. This doesn't give you exact measure of herb but its a general formula. There are lots on the net if you google that may give you more exact. CheersB Magnatta <mom.magnatta > wrote: I keep a bunch of clean cilantro handy, then when im ready to use it I use scissors to finely snip tiny pieces onto my food and it actually tastes good!... OTherwise I'm burping the stuff all day!.... If cilantro works as well as I have read here and there, then ITS worth it! I got used to garlic and coffee, I can get used to cilantro too , I hope... Lol Sincerely Barb M. ---- Kathy 11/16/2007 3:22:54 PM Re: CHEMTRAILS: Cliantro How do you make your tinctures? - Bea Bernhausen Friday, November 16, 2007 2:38 PM Re: CHEMTRAILS: Cliantro Another way is to make a tincture---very easy--and you can take it really fast. Just don't do too much.Jane MacRoss <highfield1 (AT) activ8 (DOT) net.au> wrote: Well my organic supplier was the same until I gave her the Detox Pesto Recipe and now she loves it!! Jane - Kathy Saturday, November 17, 2007 5:48 AM Re: CHEMTRAILS: Cliantro I despise Cilantro. I have tried to get it in me everyway possible but it is so strong it is overpowering. I am kinda thinking about dehydrating it and trying it in a capsule. Not sure if it will be as effective though. There is no other way for me- it gags me. K Never miss a thing. Make your homepage. Be a better pen pal. Text or chat with friends inside Mail. See how. Be a better pen pal. Text or chat with friends inside Mail. See how. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2007 Report Share Posted November 16, 2007 After thinking about it, wouldn't the toxins be chelated by the cilantro, so as to say Bound as not to be toxic to my darling little horse almost 3 who is nursing still? .... Lol Sincerely Barb M. ---- Bea Bernhausen 11/16/2007 4:30:32 PM Re: Chelation Pesto! I would actually use this all year around now perhaps in limited amounts---I have variation on the same sort of formula and use it every second day or so on a good fiber flatbread. I think detoxing should be an ongoing thing now.Jane MacRoss <highfield1 (AT) activ8 (DOT) net.au> wrote: CHELATION PESTO Coriander (cilantro) has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser. Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on toast, baked potatoes, and pasta. Ingredients 4 cloves garlic 1/3 cup Brazil nuts (selenium) (I'm allergic..so I used almonds...worked great) 1/3 cup sunflower seeds (cysteine) 1/3 cup pumpkin seeds (zinc, magnesium) 2 cups packed fresh coriander (cilantro, Chinese parsley) (vitamin A) 2/3 cup flaxseed oil (I have also used olive oil) 4 tablespoons lemon juice (vitamin C) 2 tsp dulse powder Sea salt to taste Process the coriander and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch of sea salt to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase coriander in season and fill enough jars to last through the year. - Bea Bernhausen Saturday, November 17, 2007 8:08 AM Re: CHEMTRAILS: Cliantro tincture Its best to dry the herb first so you don't get as much water content--just airdry not oven. Then I put some in a glass vessel--pile loose-- pref dark glass and fill with vodka to the top of the herb. You leave it in a dark place and shake everyday. Should be good after a couple of weeks---but 6 weeks is better---some leave it even longer. This doesn't give you exact measure of herb but its a general formula. There are lots on the net if you google that may give you more exact. CheersB Magnatta <mom.magnatta > wrote: I keep a bunch of clean cilantro handy, then when im ready to use it I use scissors to finely snip tiny pieces onto my food and it actually tastes good!... OTherwise I'm burping the stuff all day!.... If cilantro works as well as I have read here and there, then ITS worth it! I got used to garlic and coffee, I can get used to cilantro too , I hope... Lol Sincerely Barb M. ---- Kathy 11/16/2007 3:22:54 PM Re: CHEMTRAILS: Cliantro How do you make your tinctures? - Bea Bernhausen Friday, November 16, 2007 2:38 PM Re: CHEMTRAILS: Cliantro Another way is to make a tincture---very easy--and you can take it really fast. Just don't do too much.Jane MacRoss <highfield1 (AT) activ8 (DOT) net.au> wrote: Well my organic supplier was the same until I gave her the Detox Pesto Recipe and now she loves it!! Jane - Kathy Saturday, November 17, 2007 5:48 AM Re: CHEMTRAILS: Cliantro I despise Cilantro. I have tried to get it in me everyway possible but it is so strong it is overpowering. I am kinda thinking about dehydrating it and trying it in a capsule. Not sure if it will be as effective though. There is no other way for me- it gags me. K Never miss a thing. Make your homepage. Be a better pen pal. Text or chat with friends inside Mail. See how. Be a better pen pal. Text or chat with friends inside Mail. See how. Quote Link to comment Share on other sites More sharing options...
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