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Hadassa writes,
' This is what we feed our sickest population.
It’s basically a blend of water, synthetic sugar, corn starch and inflammatory oils.
Tell me why the above ingredients and antifreeze need to be in our nutritional supplements and thickened liquids? '
facebook.com/share/kCbhj3VX4w7u1eTX
t.me/IntuitiveCare/117?single
' This is what we feed our sickest population.
It’s basically a blend of water, synthetic sugar, corn starch and inflammatory oils.
Tell me why the above ingredients and antifreeze need to be in our nutritional supplements and thickened liquids? '
facebook.com/share/kCbhj3VX4w7u1eTX
t.me/IntuitiveCare/117?single
Forwarded from 🔊 @PittsburghIPR • Collaborative Media • Intuitive Public Radio Pittsburgh Pennsylvania • IPR •••
Real Mushrooms
Turkey Tail Mushroom Identification | Real Mushrooms
Identify true Turkey Tail mushrooms accurately with our 4-point checklist. Learn key features. Avoid look-alikes. Forage confidently. Read more.
Forwarded from 🔊 @PittsburghIPR • Collaborative Media • Intuitive Public Radio Pittsburgh Pennsylvania • IPR •••
YouTube
Turkey Tail Mushroom, Its Look-Alikes, & Medicinal Benefits with Adam Haritan
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Turkey tail (Trametes versicolor) is a medicinal mushroom that typically grows on logs, stumps, sticks, and snags. This species is not difficult to locate, though several…
Turkey tail (Trametes versicolor) is a medicinal mushroom that typically grows on logs, stumps, sticks, and snags. This species is not difficult to locate, though several…
Forwarded from 🔊 @PittsburghIPR • Collaborative Media • Intuitive Public Radio Pittsburgh Pennsylvania • IPR •••
Blogspot
How to dry turkey tail mushrooms for medicinal teas
How to preserve, store and use wild turkey tail mushrooms (Trametes versicolor), for natural medicine. Immune boosting, cancer fighting wild mushrooms, widely used in the East. From the ForagedFoodie
Forwarded from 🔊 @PittsburghIPR • Collaborative Media • Intuitive Public Radio Pittsburgh Pennsylvania • IPR •••
Food Forest Living
How to Process and Consume Turkey Tail Mushrooms | Food Forest Living
Turkey tail mushrooms (Trametes versicolor) are best processed and consumed in a variety of ways, and each has its pros and cons to each individual.…
Skillet Garlic Dijon Chicken Recipe | The Mediterranean Dish
https://www.themediterraneandish.com/garlic-dijon-chicken-recipe/
https://www.themediterraneandish.com/garlic-dijon-chicken-recipe/
The Mediterranean Dish
Garlic Dijon Chicken | The Mediterranean Dish
Garlic Dijon Chicken is a fast, easy, and flavorful one-pan dinner with a tangy marinade of Dijon mustard, garlic, honey, and spices.
' ☕Flu/Cold Tea Bombs
Tea
2 whole lemons (peeled)
2 large bunches of fresh ginger
1 whole head of garlic
2 tablespoons turmeric
1 tablespoon black pepper
1 tablespoon cinnamon
1 1/2 tablespoons cayenne pepper (optional, adjust for spice preference)
1/2 tablespoon apple cider vinegar (ACV)
1 1/2 tablespoons honey (or substitute with maple syrup/agave for vegan option)
3 cups water
INSTRUCTIONS
Prepare the Ingredients:
• Peel the lemons and chop them into smaller pieces to make blending easier.
• Peel and chop the fresh ginger into chunks.
• Separate and peel the garlic cloves from the whole head.
• Blend:
• In a high-speed blender, combine the peeled lemons, ginger, garlic, turmeric, black pepper, cinnamon, cayenne pepper (if using), apple cider vinegar, honey, and water.
• Blend until the mixture is smooth.
• Strain:
• Using a fine mesh sieve or, preferably, a cheesecloth, strain the mixture to remove the pulp and solids, leaving you with a smooth liquid.
• Discard the solids or compost them.
• Freeze:
• Pour the strained liquid into a silicone muffin tray or ice cube tray. Each portion should be about 1/8 cup (2 tablespoons).
Freeze until solid, about 4-6 hours or overnight.
• Store:
• Once frozen, remove the tea bombs from the tray and transfer them to an airtight container or freezer bag. Store them in the freezer for up to 3 months. '
facebook.com/share/WhG3xt3DXt3qnQTF
t.me/IntuitiveKitchen/2202
t.me/IntuitiveCare/127
Tea
2 whole lemons (peeled)
2 large bunches of fresh ginger
1 whole head of garlic
2 tablespoons turmeric
1 tablespoon black pepper
1 tablespoon cinnamon
1 1/2 tablespoons cayenne pepper (optional, adjust for spice preference)
1/2 tablespoon apple cider vinegar (ACV)
1 1/2 tablespoons honey (or substitute with maple syrup/agave for vegan option)
3 cups water
INSTRUCTIONS
Prepare the Ingredients:
• Peel the lemons and chop them into smaller pieces to make blending easier.
• Peel and chop the fresh ginger into chunks.
• Separate and peel the garlic cloves from the whole head.
• Blend:
• In a high-speed blender, combine the peeled lemons, ginger, garlic, turmeric, black pepper, cinnamon, cayenne pepper (if using), apple cider vinegar, honey, and water.
• Blend until the mixture is smooth.
• Strain:
• Using a fine mesh sieve or, preferably, a cheesecloth, strain the mixture to remove the pulp and solids, leaving you with a smooth liquid.
• Discard the solids or compost them.
• Freeze:
• Pour the strained liquid into a silicone muffin tray or ice cube tray. Each portion should be about 1/8 cup (2 tablespoons).
Freeze until solid, about 4-6 hours or overnight.
• Store:
• Once frozen, remove the tea bombs from the tray and transfer them to an airtight container or freezer bag. Store them in the freezer for up to 3 months. '
facebook.com/share/WhG3xt3DXt3qnQTF
t.me/IntuitiveKitchen/2202
t.me/IntuitiveCare/127