JUICING RECIPES are right here, just *CLICK(more info)⬆ ! http://life-regenerator.com *JARS of JUICE http://JARS.life-regenerator.com *JUICERS http://JUICER.life-regenerator.com *SHOP http://SHOP.life-regenerator.com *AMAZON http://SHOP-FOR-ANYTHING.life-regenerator.com *DONATIONS http://DONATE.life-regenerator.com *FACEBOOK http://FACEBOOK.life-regenerator.com
1 JAR OF JUICE =
= ¼ gal. = 1 qt. = 32 oz =
= 946 ml = 0.95 l
JARS + PLASTIC CAPS:
http://JARS.life-regenerator.com
(do NOT use metal lids like I do in this vid as they rust! I forgot to bring my plastic caps with me on this trip…)
DURING THIS JUICE FAST/FEAST,
the 3 adult FEMALES are each
drinking 2½ to 3 jars of juice/day =
= ⅔ to ¾ gal. = 2½ to 3 qt. =
= 80 to 96 oz = 2.37 to 2.84 l
I make 9 jars juice/day =
= 2¼ gal = 9 qt. =
= 288 oz = 8.52 l
~ 6 jars juice in morning =
= 1½ gal = 6 qt. =
= 192 oz = 5.68 l
~ 3 jars juice in afternoon =
= ¾ gal = 3 qt. =
= 96 oz = 2.84 l
—– I’m drinking what’s left over +
eating 1 solid food meal/day.
If I was doing a 100% juice fast/feast,
as an adult MALE I would be
drinking 4 jars of juice/day =
= 1 gal. = 4 qt. =
= 128 oz = 3.79 l
❤ LOW to MEDIUM GLYCEMIC
JUICE RECIPE! ❤
YIELD:
3 jars juice =
= ¾ gal = 3 qt. =
= 96 oz = 2.84 l
**IMPORTANT!**
*THIS RECIPE MAKES A LOT OF JUICE* so if you don’t want to drink this much juice at once, please HALVE THIS RECIPE or even QUARTER THIS RECIPE ~ and/or ~ have GLASS mason jars ready to store some of this juice for later! I use GLASS mason jars + PLASTIC CAPS like these: http://JARS.life-regenerator.com
* I n g r e d i e n t s *
—- Always SCRUB & WASH
PRODUCE before juicing OR eating!
I use VEGGIE WASH!
http://VEGGIE-WASH.life-regenerator.com
— 2 bunches of FRESH & LOCAL greens!
— 1 bunch Spinach
— 2 Apples
— 2-3 in. piece Ginger
— 1 Lemon (UNpeeled if organic; peeled if not organic)
— 2 Cucumbers
— 6-8 Carrots (peeled or unpeeled…your choice, depending on how ‘clean’ they look and/or if they are organic or not)
— 1 head Celery
* P r e p *
— 1) Run all ingredients through your Breville juicer, or whatever the best juicer is for you. http://JUICERS.life-regenerator.com
— 2) For the portion of juice you’re drinking right now, just add ice if desired & enjoy!
— 3) Immediately pour any remaining juice into GLASS mason jars, sealed shut w/ PLASTIC lids (metal lids rust). GLASS JARS + LIDS for your JUICE can be found here: http://JARS.life-regenerator.com Then just keep your jars of juice in a fridge or cooler until you’re ready to drink some more! Your juice can stay very fresh this way for 2 days, 3 at the absolute most. IDEALLY, you want to drink juice RIGHT after it’s made. REALISTICALLY, not many people are able to make a fresh juice in the morning before work, nor while at work! So do the best YOU can & make JARS o’ JUICE! Can you dig it? 
* I n s p i r a t i o n *
— It is the highlight of my day to make these videos for you!
— Living foods bring human beings back to life!
— We have gotten so off-kilter that we have forgotten about the natural power of the living vitality in the living vitality in the green herbs of the earth.
— Heal yourself with herbs w/ lots of green juices, hydrate the cells, stay illuminated & stay alive!
— I’m alive with the fire of life!
— I love to love YOU & love LIFE & have an attitude of GRATITUDE!
— Build your blood with leafy green herbs and oxygen!
— Amino acids from leafy greens like spinach are what your body REALLY needs, not protein!
— Alkalize, baby! Alkalize to stay alive!
— Whenever you add a lemon to your juice it helps to preserve it if you’re storing it for awhile in the fridge! Lemons also tonify & have astringent properties!
— When your body works as it’s supposed to work, it is easier to be of service to others & get more out of life!
— Get out of the prison of the mind, and go into the heart! The love is now; life is now!
— The mind IS a useful tool, don’t get me wrong, but don’t let it take you out of your heart!
— Let go of the past & be in the present moment!
— Open up your heart & let your heart pull you forward!
Love, Dan
.
Duration : 0:9:57
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John from http://www.growingyourgreens.com visits the Spring Preserve in Las Vegas, Nevada to see how they grow food in the Desert. You can Grow food in Las Vegas. Timing and Plant Selection are Critical.
Duration : 0:10:56
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Persians are fun loving people and the Parsi community celebrate every possible festival with equal flavor.
They eat sweets for Nowruz/Norooz and Diwali, dance for New Year and dress up for Christmas, their marriages, fashions and other celebrations are accompanied by the legendary feasts of meat, sweets and fish specialties.
Though cosmopolitan Parsis believe strongly in their religion and their children are trained to understand the scriptures.
Every child is initiated into the Zoroastrian religion at a function called the Navjot.
Persian/Parsi weddings too are occasions for fun, frolic, dancing and merrymaking. Bottles of colorful aerated drinks are served with fish cooked in banana leaves, mutton pulao, fried chicken and dal, the sweets too are rich and creamy. Parsi pickle, made with carrots, sugar and raisins and vinegar is finger licking and tasty.
Almost all Parsi families hold a Jashan or festive celebration on birthdays, anniversaries or to mark success in business or education. Recitations from scriptures, intoned musically by priests are a highlight. The holy fire is venerated and fruit, nuts, sweets are offered in thanksgiving .
Naturally a feast of typically Parsi delicacies is also served on this occasion.
Persian wines and whiskeys;
Parsees like their whiskey and wines; It’s called the Parsee Peg for some reason. If someone asks for a Parsee Peg in India, you’ve asked for a lot of whiskey and wine – you measure out five fingers worth of whiskey in a glass.
The Persian culture invented alcohol 7500 years ago to preserve fresh fruit from the summer time, through fermentation in ceramic jars, so that they can be consumed in the winter cold winter months, and help people stay warm.
Persian and Parsees are really obsessed with foods and drinks. It’s one of the things to miss in our Pizza Express culture.
Unlike a majority of religions in India and around world, the Parsis do not have the concept of fasting.
They are known, on every possible occasion, to enjoy a hot meal of Sheesh-Kabaabs, Lamp-chubs, Dhansak, Sali Gosh, chicken farcha and the list goes on…..
http://www.anothersubcontinent.com/forums/index.php?act=Print&client=printer&f=10&t=8514
http://niyasworld.blogspot.com/2009_03_25_archive.html
http://www.indobase.com/recipes/details/parsi-fried-fish.php
http://en.wikipedia.org/wiki/Prasad
http://parsikhabar.net/muktaad/
http://parsikhabar.net/food/lagan-no-saas/
http://www.gourmetindia.com/forums.html
http://www.newdelhirestaurant.com/
http://www.newworldspices.com/
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Duration : 0:3:52
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Contours of Change
by Aurora Ammayao with Gene Hettel
A member of a celebrated Philippine mountain tribe contemplates the erosion of her native culture and the ancient rice terraces that have nurtured it.
My American husband certainly is not alone as a foreigner with a keen interest in the Ifugao and our rice terraces. My people have been the subject of articles that date back to the early days of National Geographic magazine. Dean C. Worcester, then the secretary of the interior of the Philippine Islands, featured the Ifugao in a special September 1912 issue of the publication devoted entirely to the headhunters of northern Luzon. In that issue, he considered the Ifugao to be barbarians who were nonetheless excellent hydraulic engineers, as demonstrated by their marvelous rice terraces.
Nine decades later, foreigners are still fascinated with headhunting. The practice was abandoned long ago by the Ifugao, but we still have not escaped that moniker. In the 2000 book The Last Filipino Head Hunters by David Howard, we are described, along with our sister tribes the Bontoc and Kalinga, as having among our elders the last living headhunters in the Philippines. I seriously doubt that anyone now alive has ever been a headhunter.
Throughout the 1990s and into the 21st century, there has been continued interest in the direction and pending disappearance of our 2,000-year-old rice terraces and related rituals and culture. In 1995 there was a flurry of activities and meetings in Manila and Banaue — some of which I attended — to formally nominate our rice terraces for inclusion in the United Nations Educational, Scientific and Cultural Organization (UNESCO) World Heritage List as a protected cultural landscape.
Later that year, when officially adding the terraces to the list, UNESCO stated: “For 2,000 years, the high rice fields of the Ifugao have followed the contours of the mountain. The fruit of knowledge passed on from one generation to the next, of sacred traditions and a delicate social balance, they helped form a landscape of great beauty that expresses conquered and conserved harmony between humankind and the environment.” During its annual summit in December 2001 in Helsinki, UNESCO noted its continued deep concern for the rice terraces by putting them on its List of World Heritage in Danger. It stated, in part: “Despite efforts to safeguard the site by the Banaue Rice Terraces Task Force and the Ifugao Terraces Commission, more resources, greater independence and an assurance of permanence are needed.
Teodoro Baguilat, governor of Ifugao Province, stated in the local press that he would prefer to have fewer tourists in the area to facilitate the terraces’ preservation. He also said that once the terraces are commercialized, more hotels and establishments will sprout like mushrooms. During a conversation I had with him in May 2002 in his office in the town of Lagawe, he clarified that tourism could be part of a strategy to help develop the rice terraces and provide additional income for the people. “Although part of the country’s cultural heritage, the terraces are still primarily agricultural land,” he said.
He is afraid that the goals of tourism officials may not always support what is really needed to preserve our rice terraces and best serve the people. “Let’s not preserve the terraces for the tourists, but for the Ifugao themselves,” he told me emphatically. I agree with Mr. Baguilat that the government should focus on issues of concern to Ifugao rice farmers, including infestations of rats and golden snails as well as enhancing the irrigation systems for mountain farms. Perhaps most important of all is educating our youth to appreciate that their culture revolves around rice cultivation — and to consider staying in the region instead of moving to the lowlands to seek their fortunes.
As politicians continue to discuss what to do, some ordinary Ifugao citizens, for their part, express a wide range of feelings and are engaged in a variety of activities related to the preservation of the Ifugao rice terraces and the traditions and culture tied to them.
Since 1995, when my husband was stationed in the Philippines as a science writer and editor for the International Rice Research Institute – http://irri.org – we have made an effort to record on videotape the various rituals associated with the rice-growing calendar.
Story continues at http://www.irri.org/publications/today/pdfs/3-1/RiceToday3-1.pdf
Read more at http://irri.org/Hope_Bile_is_Good.pdf
Also see “Bird’s eye views of an enduring rice culture” at http://beta.irri.org/news/images/stories/ricetoday/7-1/feature_birds%20eye-views.pdf
Duration : 0:6:58
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Caleb Barber and Deirdre Heekin are the authors of In Late Winter We Ate Pears and Libation. In this video, they discuss their books, the operation of their restaurant, Osteria Pane E Salute, using only local foods, and their mission to preserve heirloom Italian recipies that are being lost to modernity.
Duration : 0:4:1
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Marge Braker, of Preserve, demonstrates how to make fresh strawberry jam.
If you’d like the recipe to go with this video, it’s on our website, here:
http://cookingupastory.com/index.php/2007/07/19/small-batch-fresh-strawberry-jam/
Duration : 0:10:21
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Tis the season to be merry, but with the economic crunch and a long list of gifts needed for neighbors, friends, and teachers, consumers budgets are stretched. Texas Oncology has developed a free recipe for Jingle Jam, an easy-to-make, Southern-style preserve that combines healthful cranberries, citrus, jalapenos. This recipe, full of cancer-fighting ingredients, is sure to please everyone on gift lists and around holiday tables while leaving you some change to jingle in your pockets.
In Texas alone, more than 90,000 people the fourth-highest incidence in the nation are diagnosed each year with cancer, some of which could have been prevented with proper diet. Jingle Jams combination of wholesome cranberries, citrus, and jalapenos should serve as a reminder of the variety of cancer-protective ingredients that can easily be incorporated into the everyday diet.
Cranberries, for example, are a powerful source of flavonoids, a family of phytonutrients with antioxidant and anti-cancer properties. Citrus fruits such as oranges, lemons, and grapefruit contain vitamin C, folate and fiber all essential to a cancer-protective diet. Jalapenos are loaded with vitamins A and C, and contain a phytochemical called capsaicin, which has been shown to benefit individuals with prostate cancer . Pectin is a gelling agent that may block cancer growth, and is a natural product of most fruits, though it may be purchased commercially. Jingle Jam utilizes the natural pectin in cranberries for a pleasing consistency.
Texans come together for the holidays to enjoy friends, family, and good food. Its easy to make the holiday table merry and bright with Jingle Jam, while feeling good about it. Versatile and delicious, Jingle Jam which uses less sugar than a typical jam makes a delectable addition to the holiday bird, but also as a glaze for steamed carrots or roasted pork loin. Spread it on whole grain toast or English muffins for breakfast, or as an appetizer dolloped atop goat cheese tartlets, or poured over cream cheese and served with crackers. Dress up a turkey sandwich, or use it as a dipping sauce for quesadillas.
Duration : 0:3:49
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Instead of paying top dollar for cute jam jars in fancy food stores, learn how to make your own delicious fruit spreads.
Duration : 0:3:27
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