Ingredients

Herbal salt substitutes

Herb                    Food flavored
Basil                 Tomato-based sauces and dishes
Bay leaf           Braised and stew dishes
Celery              Meats, soups, sauces, fish, and starches
Chives              Salads, stews and soups
Cinnamon       Desserts and beverages
Cloves              Meats and vegetables
Cumin               Marinades, chili, and tomato sauce
Dill                     Seafood, salads, light sauces, dips, and spreads
Ginger               Stir-fried poultry, lamb, or meat
Marjoram        Meats, fish, and vegetables
Mustard            Marinades and fish stews
Paprika             Potatoes, chicken, and fish
Parsley              Stocks and soups
Rosemary         Roasted or grilled lamb, chicken, or fish
Sage                     Fish, lamb, pork, or poultry
Savory                Beans, stews, and lamb dishes

2 Tbsp. fresh organic lemons or lime juice
2 Tbsp. pure organic maple syrup (grade B, preferred)
Pinch of Cayenne pepper
10oz. Purified water (hot or cold)

Drink 6 to 12 glasses of your homemade lemonade daily.  Alternate sips of the lemonade with purified water.  Lemon juice may be harsh and have corrosive effects on the tooth enamel.  Drinking water along with the lemonade would check this effect.  This cleansing program should not exceed 14 days.  During the cleanse, do not drink coffee, soda, alcohol, milk, or tea.  When coming off, eat lightly; consume raw fruits & vegetables. Lots of water is needed to stay hydrated.

Poor Man’s Detox:

1c Epsom salt
1c Baking soda
1Tbsp Cinnamon or Ginger (or 10 capsules).

Add all ingredients to a basin of hot water to have a foot bath.  Seat in a chair and place feet in water.  Seat for 20-30 minutes.  The Epsom salt replaces minerals, baking soda neutralizes toxins, and the Cinnamon or Ginger generates heat to enhance the detoxification process.

Soak towel in water, take it out of water and wring it out.  Heat in the microwave on high for 30 seconds (or soak in hot water for a few minutes and squeeze out excess water).  Wrap damp hair snugly with the towel and cover with a shower cap for 30 minutes.

Homemade face masks

Oily skin
½ tsp lemon juice + 1 egg white + 1 tsp honey + ½ C strawberries

Blend ingredients and leave on cleansed skin for 10 minutes.  Rinse off.

Tip: Lemon juice balances skin pH, egg white gives smooth finish; honey makes skin soft and supple, while strawberries have great astringent properties.

Dry skin
½ avocado + ¼ C honey

Make paste, apply on cleansed face (after baking soda scrub), and leave for five to 10 minutes.  Remove with damp washcloth.

Tip: Avocado is good fat that penetrates skin relieving dryness.  Honey adds the finishing touch, making skin soft and supple.

Combination skin
1 rose + 1 Tbsp rosewater + 1 Tbsp yogurt + 1 Tbsp honey

Wash the rose petals in water.  Soak for a few minutes and then crush them in a bowl.  Add the rosewater, yogurt, and honey.  Mix well and apply to the skin for five minutes.  Rinse off with lukewarm water.

Tip: Rose and yogurt have balancing effect on skin, counteracts dryness and oily areas simultaneously, while honey maintains skin’s tone.

Face masks made with natural ingredients yield better results

Sensitive skin
1 C natural yogurt + ½ C oatmeal, finely ground

Blend the yogurt and oatmeal together.  Mix well and apply to the skin for ten minutes.  Rinse off with warm water.

Tip: yogurt and oatmeal help reduce irritation and sun damage.  This relieves itching also.

Maturing skin
2 Tbsp sugar + 3 Tbsp warm water

Melt sugar in some warm water.  Apply to face, leave for 5 minutes, and then very gently massage around the skin.  Rinse well.

Tip: make sure to melt sugar completely.  Sugar granules not melted can tear tiny lines on skin, which allow moisture leak out of skin.

Note:  Wash face (or cleanse) before applying mask.

Cut chicken up, place in stockpot, and cover with water about one inch over chicken.  Add vinegar, and let sit one hour.  The vinegar leaches nutrients from bones, and extract nutrients from marrow, tendons, and ligaments. Chop vegetables and add to chicken. Slowly bring to a boil over medium heat.  Reduce heat to as low as possible and let simmer, uncovered, for 4-6 hours, regularly skimming off the foam that rises to the surface.  Taste and season with salt and pepper.

Strain the stock into a bowl through a colander or sieve lined with cheesecloth (muslin).  Let cool at room temperature for about 1 hour, then cover and refrigerate for at least 30 minutes or up to overnight.  With a large spoon, remove the hardened fat from the surface and discard it.

Cover and refrigerate the stock for up to 3 days, or pour into airtight containers or zippered plastic freezer bags and freeze for up to 3 months.  Makes about 3qts.

Herbs & vegetables add nutrients and flavor to stock

Other fresh herbs can be added to stock.  Do not discard meat and bones.  They can be reused for soups, sauces, and even eaten alone.

Do same as above for fish and beef stock.  Follow these changes:

Fish stock:
Use bones including head of fish and tail. Reduce vinegar to ¼ cup. Add fish sauce if preferred. Bring to a boil and simmer 3-5 hours.  Ginger (two table spoons full, minced) is the preferred herb for fish stock.

Beef stock:
Same as chicken stock, except let simmer for 8 hours or more.  Use tail bones, feet and other big bones.  Recipe requires about 5lbs of bones and cartilage.

Stocks contain: gelatin, collagen, glucosamine, chondroitin, minerals, all essential for healthy bones and joints.