|
|
|
|
 |
 |
 | | Poweradd Battery - For Both 12v & 16v machines
|
Type: Solar Power Charger also charges using electricity, faster charge up that way.
Compatable: For both the 12v machines and the 16v machines. For those who live other than in the USA you will need to purcahse a power adapter that will work in your country.
In addition to using this with your Rife machine or Zapper you can also use it for laptops, cell phones, etc., compatible with:
Samsung, Universal, For Acer, For Amazon, For Apple, For ASUS, For BlackBerry, For Dell, For Fujitsu, For HP, For HTC
Compatible Model: Universal
Voltage: 5V 9V 12V 16V 19V
For more information and/or to purchase click HERE
|
|
|  |
|
| Papaya Leaf Supplement -
We believe Papaya Leaf treatment is at the top of the list for Natural Cancer cures
|
Add this to your Rife or Zapper Treatments
NATURAL CANCER TREATMENTS
Papaya/Pawpaw
Today Papaya is cultivated in most tropical
countries around the world.
The Papaya with the Latin name
carica papaya is called Paw Paw in Australia and
New Zealand. This is in no way related to the Paw Paw in North America that has the Latin
name asimina tribola, though both are medicinal plants.
Papaya leaf juice is claimed to have reversed cancer in many people living on the Gold
Coast in Australia. Harold
W. Tietze in his book
Papaya The Medicine Tree, describes how to make the juice and tells the stories of many cancer survivors who reportedly used the juice to get rid of their cancer.
The book contains the the following report that was published in the Gold Coast Bulletin.
“PawPaw Cancer Plea Bears Fruit Cold coast gardeners have responded to an appeal by cancer victims desperate to find supplies of pawpaw leaves. And the Gold Coast man who, 14 years ago, first exposed the leaves as a possible cure for cancer has been tracked down to a Labrador (Gold Coast) nursing home. The story of how Stan Sheldon cured himself of cancer by drinking the boiled extract of pawpaw leaves was first told in the Gold Coast Bulletin in 1978.
Now research in the United States has given scientific support to his claim, isolating a chemical compound in the pawpaw tree which is reported to be a million
times stronger than the strongest anti-cancer drug.
Mr Sheldon, says the discovery does not surprise him. “I was dying from cancer in both lungs when it was suggested to me as an old Aboriginal remedy” he said. “I tried it for two months and then I was required to have a chest x-ray during those compulsory TB checks they used to have. They told me both lungs were clear.” “I told my specialists
and they didn’t believe me until they had carried out their own tests.” “Then they scratched their heads and recommended I carry on drinking the extract I boiled out of the papaw leaves.”
That was in 1962. The cancer never recurred. Since then Mrs Sheldon has passed the recipe onto other cancer victims. “Sixteen of them were cured,” he said. Mr Sheldon’s involves boiling and simmering fresh pawpaw leaves and stems in a pan for two hours before draining and bottling the extract. He said the mixture could be kept in a refrigerator though it may ferment after three or four days.“
“One man has been growing papaws and giving away
the leaves to cancer victims ever since he read the Bulletin’s original 1978 story about Mr Sheldon. “I have no doubt that it works,” he said. “I know people walking around now who should have been dead
according to their original cancer diagnosis. But the pawpaw treatment helped them to beat the cancer.”
The recipe is as follows:
Wash and partly dry several medium-size papaya leaves. Cut them up like cabbage and place them in a saucepan with 2 quarts/ litres of water. Bring the water and leaves to the boil and simmer without a lid until the water is reduced
by half.
Strain the liquid and bottle in glass containers.
To purchase here is that LINK
|
| |
| |
|
| |
We always and strongly suggest using Organic ingredients but at the least NO GMOs
All recipes are sourced from WholeFoods Market.
|
| |
|
| Shiitake Ragoût on Chèvre Crostini
|
This elegant little appetizer features shiitake mushrooms sautéed with a touch of garlic, shallot and thyme. Sherry vinegar and wine add depth of flavor.
Ingredients:
- Crostini
- 8 slices baguette , cut thin
- 1 tablespoon butter , melted
- 1/4 teaspoon fine sea salt
- 4 ounces soft chèvre
- Ragoût
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic , finely chopped
- 1 tablespoon shallots , finely chopped
- 4 teaspoons chopped fresh thyme , divided
- 2 cups shiitake mushrooms , julienned
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon sherry vinegar
- 1/4 cup sherry wine
- 1/2 teaspoon cornstarch
- 1 tablespoon crème fraîche
Method:
For crostini, preheat the oven to 350°F. Brush baguette slices lightly with butter. Bake until toasted and lightly browned, 4 to 5 minutes per side. Lightly season with salt and spread with chèvre.
For ragoût, heat oil in a skillet over medium heat. Add shallot and garlic and cook until translucent, 1 to 2 minutes. Do not let garlic brown. Add mushrooms and 2 teaspoons thyme. Season with salt and pepper. Cook over medium-high heat without excessive stirring so mushrooms will brown.
Once mushrooms are browned and tender, about 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine cornstarch and sherry wine, stirring to dissolve, and add to the pan. Cook until reduced or until there is very little liquid remaining in the pan.
Remove from heat and stir in crème fraîche. Place a tablespoon of ragoût on each crostini and spread to cover the entire toast. Garnish with remaining 2 teaspoons thyme and serve warm.
Nutritional Info:
Per Serving: Serving size: , 150 calories (80 from fat), 9g total fat, 4g saturated fat, 10mgcholesterol, 380mg sodium, 12g carbohydrates, (1 g dietary fiber, .2g sugar), 4g protein.
|
| |
|
| 3 Ways to Make a Cheese Plate
|
|
Unless you’re escaping on a six-week vacation soon you’re likely celebrating the holiday season with a mix of friends, family, neighbors and coworkers. While your charming personality is the greatest contribution to a festive gathering, a tasty and memorable cheese plate is a close second. I always enjoy kicking off a dinner party or friendly gathering with a flavorful and low-maintenance cheese plate, because the stress of cleaning the house, timing dinner and wondering how personalities will mesh is quite enough before adding on the expectations of the holidays.
However, picking flavors, mixing and matching accoutrements and navigating textures can befuddle even the most enthusiastic cheese whiz, so remove the guesswork and try one of these winning combinations to bring the cheer and cheese to your holiday party:
The Classic
Cheeses
- Soft Cheese: Isigny Sainte-Mère Bonhomme Brie
- Aged Cheddar: Borough Market Clothbound Cheddar
- Goat Gouda: Yodeling Goat
- Creamy Blue: Fourme d’Ambert
Accoutrements
- Walnuts
- Raspberries
- Olives
- Salamati
- Bread and water crackers
Around the World
Cheeses
- Raw Milk Soft-Ripened: Mons Camembert (France)
- Aged Manchego: El Trigal (Spain)
- Cave-Aged Emmentaler: Kaltbach (Switzerland)
- Blue: Gorgonzola Dolce (Italy)
Accoutrements
- Marcona almonds
- Prosciutto
- Organic fig spread
- Baguette rounds
- Raincoast Crisps
The Bold and the Beautiful
Cheeses
- Aged Cheddar: Black Creek Cheddar
- Aged Goat Cheese: Vermont Creamery Bonne Bouche
- Roquefort: Papillon Organic Roquefort
- Soft-Ripened Brie (with a rustic, bloomy rind): Cellars at Jasper Hill Harbison
Accoutrements
- Honeycomb
- Cornichons
- Chocolate-covered nuts (Tip: look for Piedra des Lunas!)
- Figs
- Peruvian drop peppers
- Dried fruit crisps and sliced bread
Choose Your Cheese Adventure
Although those are fail-proof options, don’t be afraid to build your own cheese plate. Set yourself up for success by reading these eight tips first:
- Mix it up! Offer a selection of different styles of cheeses. Three to four options work, and plan on two ounces per person.
- Let them breath. Letting cheeses "breathe" for an hour before serving enhances the flavors. They should be served at room temperature.
- Label each cheese. This way your guests know what they’re enjoying.
- Buy at the right time. Purchase cheeses just a day or two before your event so they are at their best.
- Befriend the cheesemongers. They can point out what’s best to eat now at Wholefoods Market.
- Serve both bread and crackers. Different textures enhance the experience. Some favorites are crostini crackers, water crackers and the baguette.
- Don’t forget the savory details. Additions like olives, roasted nuts and marinated vegetables are key.
- Add some sweets. The sweetness in fruit complements the saltiness of cheese.
|
| |
|
| Seeded Whole Grain Beer Knots
|
These crusty and chewy seeded rolls are the perfect addition to any cozy meal. Serve them alongside roasted meat, sausages or beef stew — or make them the star of the spread with supporting players such as cheddar cheese, whole grain mustard and pickled vegetables. Plan in advance because you’ll need to make the sponge the night before you serve the rolls.
Ingredients:
- Sponge
- 1 bottle brown ale , at room temperature
- 1/2 teaspoon active dry yeast
- 3 cups all-purpose flour
- Dough
- 1/2 teaspoon active dry yeast
- 1/4 cup warm water (105° to 110°F)
- 1 cup whole spelt flour
- 2 cups whole wheat flour , plus more for dusting
- 1 tablespoon coarse sea salt
- 1/2 cup cool water
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coarse sea salt
- Seed Topping
- 2 tablespoons poppy seeds
Method:
To make sponge, in a medium bowl, combine beer and yeast and stir a few times. Let stand until yeast has dissolved, 3 to 4 minutes. Mix in all-purpose flour by hand or with a wooden spoon until evenly incorporated. Cover loosely and let sit at room temperature for 10 to 12 hours.
To make dough, transfer sponge to the bowl of a stand mixer fitted with the dough hook. Add yeast, warm water, spelt flour, whole wheat flour and salt. Begin mixing on low speed. When dough starts to come together, add cool water to make a dough of medium consistency (not dry but not too wet). Continue to mix on the lowest or second-lowest speed until a smooth dough forms, 5 to 7 minutes. Turn dough out onto a lightly floured surface and form into a ball. Return to the bowl, cover loosely and let sit in a warm spot until dough is almost doubled in size, about 1 hour.
Turn dough out onto a lightly floured surface and divide into 12 equal rectangles. Roll a piece into a 12 inch-rope and tie into a knot. Repeat with remaining dough pieces.
Line 2 rimmed baking sheets with parchment paper. To make topping, combine poppy seeds, sesame seeds, sunflower seeds, fennel seeds and salt in a wide pie plate. Quickly dip the top of each roll into a small bowl of water, and then press the roll gently into seed mixture. Place 6 rolls on each prepared baking sheet. Cover with plastic wrap and let sit in a warm spot until rolls are almost doubled in size, 45 minutes to 1 hour.
Meanwhile, position 1 rack on the bottom and 1 rack in the middle of the oven. Preheat the oven to 500°F. Place a metal baking pan on the lower rack to use for creating steam.
When rolls are ready to bake, carefully pour about 1/2 cup water into the hot pan in the oven and immediately close the door. Wait about 2 minutes for the steam to settle, then quickly place 1 baking sheet on the middle rack (you can bake both pans if your oven is large enough). Lower the oven temperature to 450°F and bake until rolls are golden brown, 15 to 20 minutes.
Transfer rolls to a wire rack and cool. Serve warm or at room temperature.
Nutritional Info:
Per Serving: Serving size: , 250 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mgcholesterol, 710mg sodium, 47g carbohydrates, (5 g dietary fiber, .0g sugar), 8g protein.
Special Diets:
- Vegetarian
- High Fiber
- Sugar Conscious
|
| |
|
| Beer-Glazed Salmon with Roasted Mushrooms
|
Stout beers have a hearty molasses flavor that intensifies when the beer is reduced. That sweetness is a perfect complement to rich salmon, especially when paired with the woodsy aroma of roasted mushrooms.
Ingredients:
- 2 pounds mixed mushrooms (such as shiitake, cremini or oyster) , thickly sliced
- 2 shallots , sliced
- 5 sprigs fresh thyme
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse sea salt , divided
- 1/2 teaspoon ground black pepper , divided
- 3/4 cup stout beer
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon Dijon mustard
- 4 skinless, boneless salmon fillets
Method:
Preheat the oven to 400°F.
In a large bowl, combine mushrooms, shallots and thyme sprigs. Drizzle with oil, season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss to combine. Arrange mushrooms in a single layer on a large rimmed baking sheet. Roast, stirring 2 or 3 times, until nicely browned, about 45 minutes. Let cool slightly.
Meanwhile, in a small heavy saucepan, stir together beer, brown sugar and mustard and bring to a boil. Reduce heat and simmer until mixture just starts to thicken, 5 to 8 minutes. Remove from heat and set glaze aside. (Reserve all but 1/4 cup of the glaze for serving.)
Pat fish dry and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skin-side down in a large baking dish. Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish. Brush fish with additional 2 tablespoons of the glaze. Roast until fish is just cooked through and flakes easily, 10 to 12 minutes. Serve each piece of fish with a generous portion of mushrooms and reserved glaze on the side.
Nutritional Info:
Per Serving: Serving size: , 430 calories (170 from fat), 19g total fat, 3g saturated fat, 105mgcholesterol, 430mg sodium, 17g carbohydrates, (1 g dietary fiber, .9g sugar), 42g protein.
|
| |
|
| Oven-Baked Chicken with Parmigiano Reggiano Crust
|
Panko and Parmigiano Reggiano make a terrifically crisp and flavorful crust for baked chicken in this easy recipe. It's great hot, but you can also serve it at room temperature.
Ingredients:
- Extra-virgin olive spray oil
- 1/3 cup low-fat (1%) milk
- 1 egg
- 3/4 cup panko (Japanese bread crumbs)
- 1/2 cup finely grated Parmigiano Reggiano cheese
- 2 tablespoons finely chopped fresh thyme
- 3/4 teaspoon fine sea salt
- 8 pieces chicken (cut-up small whole chicken or a combination of thighs and drumsticks)
Method:
Preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray rack with oil.
Place milk and egg in a shallow bowl and whisk to combine. Combine panko, cheese, thyme and salt in another shallow bowl. Coat 1 piece of chicken with egg mixture, and then roll in panko mixture, pressing gently to help coating adhere. Place on the rack and repeat with remaining chicken. Discard any remaining egg and panko mixtures. Spray chicken lightly with oil and bake until crispy and cooked through, about 35 minutes.
Nutritional Info:
Per Serving: Serving size: , 500 calories (280 from fat), 31g total fat, 10g saturated fat,185mg cholesterol, 650mg sodium, 11g carbohydrates, (0 g dietary fiber, .1g sugar), 40g protein.
|
| |
|
| 
This deliciously moist roasted turkey is surprising in its ease of preparation. Exactly what you remember from Thanksgiving dinners of old only better. While you can prepare this turkey recipe without the brining step, we highly recommend you give it a try as this process produces wonderfully succulent meat. When set on the table, this beautiful bird is guaranteed to elicit oohs and aahs.
Ingredients:
- 1 (14- to 16-pound) turkey , neck and giblets removed
- Coarse sea salt , for brining solution
- 1 teaspoon dried thyme
- 2 carrots , roughly chopped
- 2 stalks celery , roughly chopped
- 2 yellow onions , roughly chopped
- 2 cups gluten-free low-sodium chicken broth
- 1/2 cup white wine
- 4 tablespoons (1/2 stick) butter , melted
- Ground black pepper , to taste
Method:
Brine turkey overnight (at least 12 hours) by submerging it completely in a salt water solution made from a ratio of 1/2 cup salt to 1 gallon water. (Alternately, you may brine the turkey for 4 hours using a ratio of 1 cup salt to 1 gallon water). Rinse turkey well and pat dry.
Preheat the oven to 350°F.
Combine thyme, carrots, celery and onions together in a medium bowl. Stuff turkey cavity with the vegetable mixture and scatter any remaining vegetables around the bottom of a roasting pan. Pour broth and wine over vegetables.
Arrange a rack over vegetables in the pan and arrange turkey on the rack, breast side down. Brush half of the butter over turkey, then season with pepper. Reserve remaining butter for later use.
Roast turkey for two hours, breast-side down, basting once. Remove from the oven and turn turkey breast-side up, being careful not to pierce the skin. Brush turkey with remaining butter and season again with pepper.
Return turkey to the oven and continue roasting until a thermometer inserted in the thickest part of the thigh reaches 165°F, about 2 hours more.
Set turkey aside to let rest for 30 minutes, then carve and serve, drizzled with the pan drippings.
Nutritional Info:
Per Serving: Serving size: , 450 calories (140 from fat), 16g total fat, 6g saturated fat, 260mgcholesterol, 610mg sodium, 0g carbohydrates, (0 g dietary fiber, .0g sugar), 69g protein.
Special Diets:
- Gluten Free
- Sugar Conscious
- Wheat Free
|
| |
|
|
The trick here is to make the backbone of the gravy ahead of time, while you're waiting for the turkey to cook or even the day before, and then add the flavorful drippings later.
Ingredients:
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups homemade turkey stock or low-sodium chicken stock , heated to a simmer
- Pan drippings from one turkey
- 1/4 cup red or white wine
- Fine sea salt , to taste
- Ground black pepper , to taste
Method:
Heat butter in a large heavy saucepan over medium-high heat until foaming. Add flour while whisking and cook for one minute, whisking constantly. Pour in hot stock, while continuing to whisk. Simmer, whisking occasionally, for about a minute. Gravy can be made to this point up to two days ahead of time. Set aside, and refrigerate if not using immediately.
When you are ready to finish the gravy, reheat it over medium heat. When turkey is done, remove from the roasting pan to rest, pour the excess fat from the pan, leaving drippings, and place the roasting pan on the stove burners over medium heat. Pour wine into the pan with drippings, stirring and scraping with a wooden spoon to loosen browned bits. Pour into warm gravy and cook at a simmer for about 5 to 10 minutes. Taste and adjust seasoning with salt and pepper.
Three Twists
Mushroom Gravy
Cook 3 cups sliced mushrooms (a mix of cremini, button and shiitake works well) in 2 tablespoons butter with 1 teaspoon rosemary and 1 clove minced garlic until mushrooms are softened, about 10 minutes. Stir in with hot stock.
Mixed Herb Gravy
Combine 4 to 5 sprigs each of fresh rosemary, thyme, oregano and sage in cheesecloth and tie with butcher’s twine. Add to gravy during the first step, while simmering. Remove before serving. Sprinkle finished gravy with 1 teaspoon each minced fresh rosemary, thyme, oregano and sage.
Apple Cider Gravy
Replace 1 1/2 cups broth with 1 1/2 cups hard or nonalcoholic apple cider, and replace white wine with apple cider vinegar.
|
| |
|
| Please understand that www.healthproducts2.com can not and will not answer any medical questions. We do not have the expertise nor the authority to do so. We do not claim that our advice cures any diseases. This Website does not adopt the claims of the inventor of the zapper, plate zapper, frequency bottles, herbs, and related products, but makes available, description of same for the information to potential viewers. By using this website / email list you attest that you are not working directly or indirectly for any government or private agency with the purpose of misusing an individual¹s right to seek information and do personal research.
The content in this web site and emails is intended only for residents of the U.S. and other jurisdictions where such offers are permitted and all references to products or services apply in the United States and such other jurisdictions only, no offer being made elsewhere. It is not the intent of this site to make any offer in any jurisdiction where such offers are not permitted under international law.
For the complete disclaimer
|
| |
|
|
|
|
|
 |
 |
|
|
|
|
