Health Support using Intelligent Herbs

September 17, 2020

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A state of detoxing is created by abstaining from the digestion of foods, ideally whilst juicing or on water. However, we can also use the intelligence of plants to enhance the detoxification process, to push energy and target specific organs or conditions so they can release accumulated waste and stagnant deposits, as well as expel parasites. Poor gut health will negatively affect all the other organs and the ability to nourish the body properly.

That’s why using herbs to target the removal of waste from the intestines is imperative to having a successful detox, it just speeds everything up. Many of the herbs can also be used alongside your clean-eating plan: you don’t necessarily need to just do a liquid cleanse to benefit.

 

Colon Cleanse or intestinal broom herbs should be your number 1 go to as your foundation to any cleansing protocol. Then you need to decide which organ or function improvement you want to aim for – it might be to clean the kidney & lymphatic system, or to improve liver function, or perhaps it’s time to do your yearly parasite cleanse.

 

Having low energy and a variety of symptoms that develop into diseases result mainly from accumulated waste and parasites in the gut. Use plant intelligence to get the results you need. Be mindful to get wildcrafted, organic, untreated herbs from a reputable company that wants you to get results and doesn’t add fillers and use crap in their ingredients.

If you have a brand you want me to check for you please PM me. You can also order from www.mingherbs.com and get 10% off by using my name as the code : oksana. They have one of the largest selections of herbs I know ~ a real one stop shop for anything you may need support with. From eyes to veins, to nerves, metal and chemical detox, lump cyst busters, prostate health to thyroid support, they have it all.

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Raw Vegan Nori Rolls

September 16, 2020

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Nori Rolls by Manuela Scalini – serves 2
Any raw vegetable you have in the fridge can be used, as a substitution.
4 sheets nori seaweed
1 tablespoons mellow white miso
1 cucumber, peeled, seeded, and cut lengthwise into thin strips
1 red bell pepper, cut lengthwise into thin strips
1 avocados, thinly sliced
1 cup mung beans
1/2 cup broccoli sprouts or other sprouts
1/2 cup sauerkraut
1 cup carrot ribbons
Avocado, optional, about 1/4 per person
Tamari, for dipping, or dip on the Green Magic Sauce mixed with some fresh wasabi powder
Lay one sheet of nori, shiny side down, on a bamboo sushi mat.  Using the back of a teaspoon, spread 1 teaspoon of the miso in a single horizontal strip along the bottom third of the nori.
Along the edge of the nori closest to you, layer cucumber strips, red bell pepper strips, avocado slices, the mung beans and sprouts, and carrot ribbons.
To roll, grip the edges of the nori sheet and the sushi mat together with your thumbs and forefingers, and press the filling back toward you with your other fingers. Using the mat to help you, roll the front edge of the nori over the filling.  Squeeze it with the mat; then lift the mat and continue rolling.
Just before completing the roll, dip your index finger in water and run it along the far edge of the nori sheet. This will seal the seam of the roll.
Cut the roll into 6 pieces with a serrated knife.
Fill, roll, and slice the other sheets of nori the same way. Arrange on a plate and serve immediately, with a small bowl of tamari for dipping.
Note: To make carrot ribbons, use a vegetable peeler to produce long strips, rotating the carrot until there is nothing left to peel.
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