Click here to help toxic disease sufferers
How I Cured Morgellons
|
|
|
 | |
2/21/2013 6:49:46 PM | Hello Everyone! First of all, I just wanted to say how much I enjoyed being a part of the Conference Call on Sunday. Thanks to Mel, John, Peter, Justin and EVERYONE else that listened in for making it such an uplifting experience! Today marks my 7th week on the protocol(wooHOO!) Tonight, I will be I moving up to 6 drops of MMS. Headaches have been pretty prominent as of late but I'm taking it as a good sign and I rest well knowing that the Protocol is working it's magic :) I am also continuing with using my essential oils and what I difference they have made! I use them in my Lemon shampoo and I can now rub them into my skin, get ready for it-with little to no purging to speak of (happy dance!) My scalp is still putting up a fight-but boy oh boy, am I here to finish it! I'm telling you- Use the search engine. You will find hair treatments, apple cider vinegar rinses, product information and much more that will make this process MUCH easier on you and your scalp. Since the Conference Call, I have challenged myself to step it up and eat even cleaner. Kale has quickly became my greatest ally (packed with beta-carotene!) along with my arsenal of Raw Vegetables-and who could forget those Healing Herbs and Spices that do so much for us? (I have found that Roasting 1/4 cup of rosemary provides a wonderful flavor to vegetables, beans and rice!) I have also made the switch from Olive Oil to Coconut Oil and it's certainly safe to say I will happily continue utilizing it as much as possible, while reaping it's wonderful antimicrobial benefits! :) To sum up this weeks post; I'd like to leave everyone with one of the most simple, hearty meals that you can re-heat and enjoy throughout the day. I love making it because the veggies I use in this are raw, and compliment the cooked ingredients quite favorably (although you can steam them if you prefer to do so) Brown Rice, Beans and fresh Pico de gallo! 2 CUPS BROWN RICE (pre-soaked overnight) rinsed. 1. Use the ratio of 2 parts water to 1 part long-grain brown rice. Combine the rice and water. Bring to a boil over high heat. 2. Once the water is boiling, turn the heat to as low as possible so that the pot is just barely simmering. Cover with a tight lid and simmer for 40-45 minutes, checking occasionally. You're done cooking when all the water is gone. 3. When all the water has evaporated, move the rice to a cold burner and let the pot sit covered for 10 minutes. Fluff with a fork and serve. 4 CUPS BEANS(pre-soaked overnight) Put the beans in a large pot and add enough cold water to cover by two or three inches. Do not cover. Bring the water to a boil then reduce heat to low. Continue cooking for 40-45 minutes or until done. Remove from heat. Cover and let stand, then drain. FRESH PICO DE GALLO COMBINE 1 1/2 cups diced organic tomatoes 1/4 cup diced red onion 1 tablespoon diced jalapenos 1 tablespoon minced garlic Juice of 2 limes 2 tablespoons cilantro, plus extra for garnish! Layer Brown Rice, Beans, then add your preferred Vegetables. Top it off with diced Avocado and your freshly made Pico de gallo! |
|
2026 © All Rights Reserved.