Wheatgrass juice will provide you with more energy by fulfilling nutritional
deficiencies and by removing wastes that clog your cells, blood, tissues and organs. I firmly
believe that even so called "healthy" people can live their lives at an even higher level of energy
and mental concentration. We have all read the horror stories concerning environmental hazards
that our bodies are subjected to as a result of our highly developed industrial and technical
lifestyles: all forms of pollution (air, water, sound, etc.); chemicals in our food and water; radiation
given out by televisions, computers, and other high-tech machines; and so on. When the body is
subjected to these hazards it loses its balance, resulting in loss of energy, inability to
concentrate, and depression, not to mention other more devastating degenerative conditions. It
has been scientifically shown that wheatgrass juice neutralizes these environmental toxins,
allowing the body to balance itself and operate at maximum efficiency.
FORTY POINTS ABOUT WHEATGRASS AND ITS NUTRITIONAL VALUES
Wheatgrass juice is one of the best sources of living chlorophyll available.
Chlorophyll is the first product of light and, therefore, contains more light energy than any other element.
Wheatgrass juice is a crude chlorophyll and can be taken orally and as a colon implant without toxic side effects.
Chlorophyll is the basis of all plant life.
Wheatgrass is high in oxygen like all green plants that contain chlorophyll. The brain and all body tissues function at an optimal level in a highly-oxygenated environment.
Chlorophyll is anti-bacterial and can be used inside and outside the body as a healer.
Dr. Bernard Jensen says that it only takes minutes to digest wheatgrass juice and uses up very little body energy.
Science has proven that chlorophyll arrests growth and development of unfriendly bacteria
Chlorophyll (wheatgrass) rebuilds the bloodstream. Studies of various animals have shown chlorophyll to be free of any toxic reaction. The red cell count was returned to normal within 4 to 5 days of the administration of chlorophyll, even in those animals which were known to be extremely anaemic or low in red cell count.
Farmers in the Midwest who have sterile cows and bulls put them on wheatgrass to restore fertility. (The high magnesium content in chlorophyll builds enzymes that restore the sex hormones).
Chlorophyll can be extracted from many plants, but wheatgrass is superior because it has been found to have over 100 elements needed by man. If grown in organic soil, it absorbs 92 of the known 102 minerals from the soil.
Wheatgrass has what is called the grass-juice factor, which has been shown to keep herbivorous animals alive far longer than would be expected.
Dr. Ann Wigmore has been helping people get well from chronic disorders for 30 years using wheatgrass.
Liquid chlorophyll gets into the tissues, refines them and makes them over.
Wheatgrass juice is a superior detoxification agent compared to carrot juice and other fruits and vegetables. Dr. Earp-Thomas, associate of Ann Wigmore, says that 15 pounds of wheatgrass is the equivalent of 350 pounds of carrot, lettuce, celery and so forth.
Liquid chlorophyll washes drug deposits from the body.
Chlorophyll neutralises toxins in the body.
Chlorophyll helps purify the liver.
Chlorophyll improves blood sugar problems.
In the American Journal of Surgery, 1940, Benjamin Gruskin, M.D. recommends chlorophyll for its antiseptic benefits. The article suggests the following clinical uses for chlorophyll to clear up foul smelling odours, neutralise strep infections, heal wounds, hasten skin grafting, cure chronic sinusitis, overcome chronic inner-ear inflammation and infection, reduce varicose veins and heal leg ulcers, eliminate impetigo and other scabby eruptions, heal rectal sores, successfully treat inflammation of the uterine cervix, get rid of parasitic vaginal infections, reduce typhoid fever, and cure advanced pyorrhoea in many cases.
Wheatgrass juice heals acne and even removes scars after it has been ingested for seven to eight months. The diet must be improved at the same time.
Wheatgrass juice acts as a detergent in the body and is used as a body deodorant.
A small amount of wheatgrass juice in the human diet prevents tooth decay.
Wheatgrass juice held in the mouth for 5 minutes will eliminate toothaches. It pulls poisons from the gums.
Gargle wheatgrass juice for a sore throat.
Drink wheatgrass juice for skin problems such as eczema or psoriasis.
Wheatgrass juice keeps the hair from greying.
Pyorrhea of the mouth: Lay pulp of wheatgrass soaked in juice on diseased area in mouth or chew wheatgrass, spitting out the pulp.
By taking wheatgrass juice, one may feel a difference in strength, endurance, health and spirituality - and experience a sense of well-being.
Wheatgrass juice improves digestion.
Wheatgrass juice is high in enzymes.
Wheatgrass juicr is an excellent skin cleanser and can be absorbed through the skin for nutrition. Pour green juice over your body in a tub of warm water and soak for 15-20 minutes, rinse with cold water.
Wheatgrass implants (enemas) are great for healing and detoxifying the colon walls. The implants also heal and cleanse the internal organs. After an enema, wait 20 minutes then implant 4 ounces of wheatgrass juice. Retain for 20 minutes.
Wheatgrass juice is great for constipation and keeping the bowels open. It is high in magnesium.
Dr. Birscher, a research scientist, called chlorophyll 'concentrated sunpower'. He believes that chlorophyll increases the function of the heart, affects the vascular system, the intestines, the uterus and the lungs.
According to Dr. Birscher, nature uses chlorophyll (wheatgrass) as a body cleanser, re-builder and neutraliser of toxins.
Wheatgrass juice can dissolve the scars that are formed in the lungs from breathing acid gasses. The effect of carbon monoxide is minimised since chlorophyll increases haemoglobin production.
Wheatgrass juice reduces high blood pressure and enhances the capillaries.
Wheatgrass juice can remove heavy metals from the body.
Wheatgrass juice is great for blood disorders of all kinds.
Recipes to try!
4 carrots, 4 stalks of celery, 4 spinach leaves, 2 apples and 3-4 inch round of wheatgrass - juice all.
2 oranges, 1 banana, 1 avocado (pitted), 1 lime and 3-4 inch round of wheatgrass - juice all.
3 kiwi fruits, 3 apricots, 2 cups of strawberries, 1 cup of pineapple pieces and 3-4 inch round of wheatgrass - juice all.
"Ambition is the germ from which all growth of nobleness proceeds." - By ~ Thomas Dunn English ~
Saturday, June 27, 2009
Tips for Breast Feeding moms
I almost ran out of milk supply due to stress and various reasons. This is what I did in order to boost my milk production.
1. Pumped atleast twice a day. Believe me this is very effective.
2. Had fenugreek and fennel.
3. Please DO NOT eat bitter gourd while lactating as this may reduce blood sugar in the baby which may lead to coma.
1. Pumped atleast twice a day. Believe me this is very effective.
2. Had fenugreek and fennel.
3. Please DO NOT eat bitter gourd while lactating as this may reduce blood sugar in the baby which may lead to coma.
Ginger Chicken
Ingredients
=========
chicken
3 chillis green
1 bunch coriander leaves
1 tbsp corn flour
curry leaves
ginger
1 onion
1 tsp pepper
salt
1 tbsp soya sauce
1 tbsp vinegar
Take curry leaves,onion,green chillis make a paste in a blender.
Now take chicken add soya sauce,vinegar,corn flour,salt mix well and keep it a side for 20 min.
Take a pan add oil, add the marniated chicken pieces, fry the chicken till they become goldern brown add ginger chopped,ginger garlic paste, mix well,now add the onion paste mix well cook for 5 min till it stick to chiken add little salt if required, now add pepper powder, finely add coriander leaves.
=========
chicken
3 chillis green
1 bunch coriander leaves
1 tbsp corn flour
curry leaves
ginger
1 onion
1 tsp pepper
salt
1 tbsp soya sauce
1 tbsp vinegar
Take curry leaves,onion,green chillis make a paste in a blender.
Now take chicken add soya sauce,vinegar,corn flour,salt mix well and keep it a side for 20 min.
Take a pan add oil, add the marniated chicken pieces, fry the chicken till they become goldern brown add ginger chopped,ginger garlic paste, mix well,now add the onion paste mix well cook for 5 min till it stick to chiken add little salt if required, now add pepper powder, finely add coriander leaves.
veggie kabab
Ingredients
=========
1 pinch chat masala
1 cup chopped fresh corn
1 small chopped carrot
1 tsp chopped coriander
1 tbsp chopped raisins
2 tbsp crushed cashew
1/2 tsp cummin seeds
1/4 tsp garam masala
2 number green chilli
1/2 lime juice
1 cup paneer
2 plantain
1 pinch red chilli pdr
salt
1.boil green plantain for 20 min , and remove from hat boiling water, if it is left in the water to cool down it will absorb moisture and is not good for kabab
2.chop all other ingredients , vegetables and mix like mixing chapati dough
3.once ready put it on a wodden spoon or sheek and remove and fry or bake in the oven
4.if you bake it in the oven just brush it with butter or else it will become dry
5.always sprinkle little chat masala and lemon juice just before serving and seve with chtney of your choice
=========
1 pinch chat masala
1 cup chopped fresh corn
1 small chopped carrot
1 tsp chopped coriander
1 tbsp chopped raisins
2 tbsp crushed cashew
1/2 tsp cummin seeds
1/4 tsp garam masala
2 number green chilli
1/2 lime juice
1 cup paneer
2 plantain
1 pinch red chilli pdr
salt
1.boil green plantain for 20 min , and remove from hat boiling water, if it is left in the water to cool down it will absorb moisture and is not good for kabab
2.chop all other ingredients , vegetables and mix like mixing chapati dough
3.once ready put it on a wodden spoon or sheek and remove and fry or bake in the oven
4.if you bake it in the oven just brush it with butter or else it will become dry
5.always sprinkle little chat masala and lemon juice just before serving and seve with chtney of your choice
Shrimp in coconut masala fry
Ingredients:
=========
1 & 1/2 tbsp Coconut powder
1 & 1/2 tsp Coriander powder
1 tsp Cumin seeds
2 tsp Curd/Yoghurt
few Curry leaves(chopped)
1 & 1/2 tbsp Ginger garlic paste
few Green Chillies(chopped)
1 tsp Mustard seeds
to fry Oil
1/2 cup Onion
pinch Pepper powder
1/2 tsp Red Chilli powder
few Red chilli(Whole)
2 lbs Shrimp/Prawn
1/4 tsp Turmeric Powder
1. Put oil in a wide open non stick pan.Add red chillies & mustard seeds to it till they crackle.Add cumin seeds ,chopped onion & coconut powder .Saute well . [Note:-Avoid frying onions till they are golden brown]
2. Add green chillies,salt,curry leaves & saute well on medium flame.Add ginger garlic paste ,turmeric powder,coriander powder,curd,red chilli powder & mix well till the mixture dries.
3. Strain excess water & add shrimp to the masala prepared .Mix well & cook slowly till the water from shrimp has oozed out & mixture has dried.
4.Sprinkle pepper powder as seasoning .
5.Garnish it with chopped coriander leaves & lemon juice.
=========
1 & 1/2 tbsp Coconut powder
1 & 1/2 tsp Coriander powder
1 tsp Cumin seeds
2 tsp Curd/Yoghurt
few Curry leaves(chopped)
1 & 1/2 tbsp Ginger garlic paste
few Green Chillies(chopped)
1 tsp Mustard seeds
to fry Oil
1/2 cup Onion
pinch Pepper powder
1/2 tsp Red Chilli powder
few Red chilli(Whole)
2 lbs Shrimp/Prawn
1/4 tsp Turmeric Powder
1. Put oil in a wide open non stick pan.Add red chillies & mustard seeds to it till they crackle.Add cumin seeds ,chopped onion & coconut powder .Saute well . [Note:-Avoid frying onions till they are golden brown]
2. Add green chillies,salt,curry leaves & saute well on medium flame.Add ginger garlic paste ,turmeric powder,coriander powder,curd,red chilli powder & mix well till the mixture dries.
3. Strain excess water & add shrimp to the masala prepared .Mix well & cook slowly till the water from shrimp has oozed out & mixture has dried.
4.Sprinkle pepper powder as seasoning .
5.Garnish it with chopped coriander leaves & lemon juice.
saag
Ingredients :
==========
1/4 bunch celery
1 tsp cumin seeds
1 tbsp garlic & ginger(chopped)
few Green chillies(chopped)
Hing
1/2 bunch mustard greens(chopped)
2 tbsp mustard oil
1 tsp Mustard seeds
Salt
1 bunch spinach(chopped)
few Spring onions(chopped)
1 tsp urad dal(washed)
1.Rinse & chop the greens roughly.
2. In a pan put mustard oil ,when hot add mustard seeds,cumins seeds till they crackle.Add urad dal to it & saute till golden in color.
3. Further to the tempering add chopped ginger & garlic,spring onions ,green chillies,salt & hing ,Mix it well & add all the green vegetables.
4. Reduce the flame and cook them without the lid on .Allow it cook (add little water if the mixture dries out).
5. Once greens are cooked add a pinch of nutmeg powder to enhance its taste.
6. Add chopped onion & lime juice before serving.
==========
1/4 bunch celery
1 tsp cumin seeds
1 tbsp garlic & ginger(chopped)
few Green chillies(chopped)
Hing
1/2 bunch mustard greens(chopped)
2 tbsp mustard oil
1 tsp Mustard seeds
Salt
1 bunch spinach(chopped)
few Spring onions(chopped)
1 tsp urad dal(washed)
1.Rinse & chop the greens roughly.
2. In a pan put mustard oil ,when hot add mustard seeds,cumins seeds till they crackle.Add urad dal to it & saute till golden in color.
3. Further to the tempering add chopped ginger & garlic,spring onions ,green chillies,salt & hing ,Mix it well & add all the green vegetables.
4. Reduce the flame and cook them without the lid on .Allow it cook (add little water if the mixture dries out).
5. Once greens are cooked add a pinch of nutmeg powder to enhance its taste.
6. Add chopped onion & lime juice before serving.
Snakegourd masala
Ingredients:
=============
1/2 cup Chana dal
1 tsp Cumin seeds
few curry leaves(chopped)
few Green chillies
1 tbsp Gun powder
pinch Hing(optional)
1 tsp Mustard seeds
1/2 cup Onion(chopped)
few Red chilli
to taste Salt
1 large Snake Gourd
1/2 tsp Turmeric
1. Slit open the snake gourd & remove the seeds.Cut it into small pieces.
2.Along with this boil chana dal till its partially cooked.After its half-cooked add snake gourd & pinch of salt.Allow it to boil till the gourd is tender & cooked.
3. On the other side,take a non stick pan & put oil in it.When it is hot add red chillies,mustard seeds,cumin seeds & onions.Add turmeric,hing(optional),green chillies,chopped curry leaves & saute all well.
4.Once chana & gourd mixture is 3/4 cooked add it to the tempering in the pan . Toss it till remaining water evaporates.Once it becomes a dry mixture add the gunpowder of your choice . (Note:-Chana dal shouldnot get mashed during the boiling process & any excess of water in the mixture should be strained out before adding to the tempering)
5. Toss the mixture well.Add salt (if required)
6.Serve it with rotis/rice
=============
1/2 cup Chana dal
1 tsp Cumin seeds
few curry leaves(chopped)
few Green chillies
1 tbsp Gun powder
pinch Hing(optional)
1 tsp Mustard seeds
1/2 cup Onion(chopped)
few Red chilli
to taste Salt
1 large Snake Gourd
1/2 tsp Turmeric
1. Slit open the snake gourd & remove the seeds.Cut it into small pieces.
2.Along with this boil chana dal till its partially cooked.After its half-cooked add snake gourd & pinch of salt.Allow it to boil till the gourd is tender & cooked.
3. On the other side,take a non stick pan & put oil in it.When it is hot add red chillies,mustard seeds,cumin seeds & onions.Add turmeric,hing(optional),green chillies,chopped curry leaves & saute all well.
4.Once chana & gourd mixture is 3/4 cooked add it to the tempering in the pan . Toss it till remaining water evaporates.Once it becomes a dry mixture add the gunpowder of your choice . (Note:-Chana dal shouldnot get mashed during the boiling process & any excess of water in the mixture should be strained out before adding to the tempering)
5. Toss the mixture well.Add salt (if required)
6.Serve it with rotis/rice
Bharvan Bhendi
Ingredients
========
1 tbsp Amchoor powder
few coriander (chopped)
1 & 1/2 tbsp Gram Flour/Besan/Chickpea flour
1/2 Lime
1 lbs Okra /Bhindi
Salt
4 tbsp Sambhar powder
1/2 Sliced onions
1.Wash & dry tender okra.Cut the head & slit open halfway through okra.
2. For the filling :-In a bowl mix sambhar powder,amchoor pwdr,gram flour,salt , lime juice & few drops of water to make a thick paste. (Note:-Ratio of sambhar pwdr & amchoor pwdr is 4:1 & add less amount of salt in the filling mixture)
3.Stuff mixture in the bhindi & set the nonstick pan on medium heat.
4. Arrange stuffed bhindis on the pan keeping the stuffed part upwards.Add one tbspn of oil on all the bhindis & sprinkle little water.Cover it & let it cook. (Note:- Oil is added to fry slightly the bhindis & water is added to steam them until cooked)
5. At small intervals of 3-4mins continue sprinkling water & flip bhindi so it is cooked from other sides as well .Repeat the process three four times. (Note:- Make sure water is not added in excess to avoid running out of mixture)
6. When you notice bhindi is evenly cooked add sliced add onions,coriander leaves,little salt & chilli pwdr(optional) to it .Allow it to cook without the lid for 5 mins & saute well .
7.Its ready to be served with rotis or rice.
========
1 tbsp Amchoor powder
few coriander (chopped)
1 & 1/2 tbsp Gram Flour/Besan/Chickpea flour
1/2 Lime
1 lbs Okra /Bhindi
Salt
4 tbsp Sambhar powder
1/2 Sliced onions
1.Wash & dry tender okra.Cut the head & slit open halfway through okra.
2. For the filling :-In a bowl mix sambhar powder,amchoor pwdr,gram flour,salt , lime juice & few drops of water to make a thick paste. (Note:-Ratio of sambhar pwdr & amchoor pwdr is 4:1 & add less amount of salt in the filling mixture)
3.Stuff mixture in the bhindi & set the nonstick pan on medium heat.
4. Arrange stuffed bhindis on the pan keeping the stuffed part upwards.Add one tbspn of oil on all the bhindis & sprinkle little water.Cover it & let it cook. (Note:- Oil is added to fry slightly the bhindis & water is added to steam them until cooked)
5. At small intervals of 3-4mins continue sprinkling water & flip bhindi so it is cooked from other sides as well .Repeat the process three four times. (Note:- Make sure water is not added in excess to avoid running out of mixture)
6. When you notice bhindi is evenly cooked add sliced add onions,coriander leaves,little salt & chilli pwdr(optional) to it .Allow it to cook without the lid for 5 mins & saute well .
7.Its ready to be served with rotis or rice.
Caramel Custard
Ingredients:
=========
Egg - 3
Milk - 500 ml
Sugar - 50 gms
sugar for caramel - 20 gms
vanilla esence - 4 drops
1. Beat egg and mix it with milk.
2. add vanilla essence and sugar to it.
3. For caramel - In a steel vessel , put sugar and heat it on medium flame.
Once sugar starts melting, spread it all over the vessel.
wait till sugar turns little brownish in color.
Remove the vessel from stove.
4. Now in this vessel add your egg mixture. put in the oven 375F for 45 mins.
5. Let it cool down a little bit, then put it in fridge.
6. Serve chill.you can also add nutmeg grated for better flavor
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