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How I Cured Morgellons
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9/10/2012 1:37:29 PM | We started on Friday with 'Breakfast with Bill' - see below as well as the FAQ section on diet. Today we introduce Sonja, the first person we ever had the pleasure of serving from Australia: Something From the Barbie My name is Sonja and I live in Australia. My origin is Croatia, and the Recipe is from that part of the world. I follow Mel's protocol, and I am now 95% free of Morgellons symptoms. What we eat is very important. A healthy diet is an essential part of our healing program. Here is one of my favorite dishes, which is not only delicious, but also very healthy. Barbecued whole Snapper Recipe 1) 1 kg (about 2 pounds) whole snapper 2) Salt and pepper 3) 3 garlic cloves chopped (for marinade) 4) 3 garlic cloves minced (for garlic bread) 5) tablespoons chopped fresh basil leaves 6) tbsp chopped fresh parsley 7) 10-12 tablespoons extra-virgin olive oil 8) 1 lemon sliced 9) a few slices Italian bread, cut 1 inch thick 10) Batter Method Preheat a barbecue to medium-high. Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with vegetable oil. Rinse fish inside and out under cold running water. Clean and scale fish and remove excess fins to prevent burning. Pat dry with paper towel. Make 3 shallow cuts,a half of inch-deep, in thickest part of each side of fish. In a medium bowl, add 7 tablespoons of olive oil, salt, herbs, pepper, and 2 garlic cloves (chopped). Put the fish into suitable plate, and add 3 tablespoons of olive oil all over over the fish. Use a little bit of the marinade to the incisions and the center of the fish and season both sides with salt, pepper and oil. Leave it for a half of an hour (till grill is ready). Place the snapper on the preheated grill. Barbecue the snapper, for 20 to 25 minutes (or until cooked through), turning halfway. Mix minced garlic with the batter. Brush bread lightly with this. During last 5 minutes of grilling, place bread around outer edges of grid to toast, about 4 minutes, turning once. Carefully transfer grilled fish to a serving plate. Use the rest of the marinade as a dressing. Serve with the sliced lemon, and garlic bread. Salad: Cut the cucumber in half lengthways and use a teaspoon remove the seeds. Cut in half again lengthways then slice thinly. Combine the cucumber with the tomato, red onion, red capsicum and olives in a medium bowl. Drizzle with Apple Cider Vinegar and Olive Oil. Add salt and pepper. I serve also the potato salad with this. Notes: Tip: When selecting fish, look for bright clear eyes, not cloudy and sunken eyes as this will show you how fresh the fish is. Bon appetit! -------------------------------------------------------------------------------- We hope you will all be able to join us. Once again, the call is Sunday, September 16th at 8:30 EST (7:30 CST, 6:30 MST and 5:30 PST). Dial 1-218-862-1300 and input the conference code 664059. I look forward to seeing you there! God Bless; Never, Never give up Hope! Mel |
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