Grilling

[Guest guest]

Fantastic. No fighting.

 

Is someone able to tell me something about " Wobenzym is formulated with natural

nutrients, it is safe and effectiv. " testamonially speaking,e with no known side

effects. "

 

Was in a car accident on Sunday and am taking arnica montana and it is helping.

 

As to organic & not organic, I make myself cry when I read the FDA site. All

USDA organic is is a marketing tool and more intention than action any more.

That is why so much of the organic suppliers are now owned by Heinz, Mars,

Kraft, Dean Foods and so forth.

 

I've been hunting in my life and drooled over the meat. I think pemmican is

fine. But I am confused (as to the Bible heritage) because the oldest parts of

the Bible speak of using the animal's milkk but not its meat for food. Animals

weee used for sacrifice (and, lol, only the youngest and prettiest of the herd)

but i don't really want to discuss theology.

 

Free range, grass, fed in the USA means that an animal can look at and have

" access to " the great outdoors but not that the animal ever gets out there.

EVERY grass fed animal in brought in from pasture for the last 60 days of its

life and fed grains. George the Younger had said grass fed rules changed as a

tag line in his very first economic package. This does not include the meat you

might buy from a farmer next door who is not selling his herd commercially nor

the good folks outside of US borders.

 

You don't want to know about the plant food FDA rules in this same missive. Too

freaking sad.

 

I took to raw foods like a duck takes to water. Admittedly, I'm having a tougher

time over the last few months. Lord and the food suppliers know why. Chem

trails? :-)

 

Anyways, I am writing a book about raw. There are no commercial raw burgers of

which I know which taste any good. Maybe some small off brand which is having

problems fighting for shelf space but I don't know. so I thought I would share

with you a very good recipe which I thunk up. The secret, as with most home made

goods, is in the spices.

It is the spice world which can fight the sugar, salt, chemical treadmill. Hope

you like. and, um, if you choose, you can (adulterate?) grill the burgers. Too

well done and too quickly cooked and they will be REallY crunchy. All they

really need is to be slightly warmed at low temperature for rare, and, well,

you'll see the instructions. The following recipe is from the near completed and

hopefully soon to be ready for sale book. Hope you will try it and enjoy it:

 

Quarter Pounder in the Raw Burger

 

Yield: six adult servings and one kid size

 

Ingredients:

 

4 c fresh or previously frozen vegetable pulp from juicing

1 c raw walnuts, soaked, rinsed & drained

½ c raw sunflower seeds, soaked, rinsed & drained

¼ c raw & shelled pumpkin seeds, soaked, rinsed & drained

½ onion, chopped

¼ - ½ c dehydrated tomatoes, soaked in ½ c water until

soft

1 T Braggs or Nama Shoyu

1 T maple syrup

1 t salt

1 t marjoram

½ t red or white pepper

½ t dill

½ t thyme

Pinch of cayenne or ½ jalapeno pepper, diced (optional)

 

Directions:

 

Put all ingredients into a food processor or great blender and blend until

smooth. Slowly add just a bit of (¼ c at a time) water if needed to blend

easily.

 

Adjust spices to your liking.

 

If, like some, you like it hot, add cayenne or jalapeno half. Do not use both as

they are each different peppers and do not blend all that well on your palate.

 

Continue to blend until smooth and uniform in color. The tomatoes should allow

your blend to be the same color as raw meat.

Form into burger shapes about the size of a fast food burger. You ought to wind

up with six burgers and one junior size, more or less.

 

Dehydrate until rare (thin crust), medium (mostly dried but pliable) or well

(dry as a bone) done.

 

Serve on a lettuce leaf or on a raw bread, if you have some, surrounded by a few

sliced tomatoes, onions, and a scattering of micro greens.

 

Would you like fries and ketchup with that?

 

The recipes can be found on other pages of this book.

 

P. S. I agree that tofu sux as the crapola which is being shoved down our

throats is processed but not fermented.

 

Cheers.

 

Kathy K

[Guest guest]

Kathy -

Thanks so much for the recipe.

Let me know when your book is ready so I can promote it for you on my website and forums. And sign me up as one of your first customers. Do you have a working title for it yet? I surely know how much time and effort it takes to write a book (and I am never satisfied and revise endlessly). Currently I am working on three book projects simultaneously: Cancer's Natural Enemies (the successor to Cancer's Natural Enemy), How to Live a Long and Healthy Life and The Four Horsemen of the Modern Health Apocalypse. I also have plans for a diet book someday as well as updating my Collected Remedies ebook. So much to write and so little time (sigh).

Woebenzyme is certainly a highly regarded product. Our group's own Dr. Lanphier carries a product that is reported to be superior and more effective (Univase Forte).

All the best,

PS - I am going to steal your recipe and publish it on my website as well as CureZone. forum.

oleander soup , "geekling" <geekling wrote:>> Fantastic. No fighting.>