Watercress, Fennel and Orange Salad

Makes 4 servings

Remove the outer leaves of the fennel bulb for the salad. Soak for later use in soups and add to the Miracle Potassium Broth soup.


4 cups of Fennel, sliced.
2 oranges, sliced
1/2 cup watercress leaves
Juice of an orange
6 tsp. rice wine vinegar
2 tsp. finely chopped parsley


1.  Slice the fennel bulbs.

2.  Toss the orange sections with the fennel and watercress.

3.  Season with the orange juice and the rice wine vinegar.

4.  Garnish with the parsley.

Anti-Cholesterol Cocktail


Makes 1 serving

Handful of parsley
Handful of spinach
5 carrots
1 clove of garlic
Dash of Tabasco sauce


1.  If using a Nutri-Bullet or Ninja, you would need to add enough water to pulverize.  If juicing, simply add all vegetables to juicer and then add your dash of Tabasco.


Wayne Garland’s Longevity Cocktail

Try to have this every day. It cleanses the liver, the kidneys, boosts eyesight and gives the body a jolt of electric energy.

The high Omega-fatty acids in the flax seed oil helps the heart, the tissues, the cells and brings down dangerous LDL cholesterol levels. And the high Magnesium content helps your heart and converts Calcium into strong bones.

All this from one glass!

Serves 1

4 organic carrots, cleaned but with skin
2 cloves organic garlic, crushed
1 organic beet, quartered
1 Tbsp. Barlean’s Flax Seed Oil
1 tsp. Life Transfusion Liquid Minerals

1.  Juice the carrots and beet and pour into a large glass.
2.  Stir the crushed garlic thoroughly into the juice.
3.  Add the flax seed oil and the liquid minerals, stirring again!
4.  Drink and go through the day bursting with electrified energy!

Lentil Stroganoff from Simla, India

Serves 4

1/2 cup lentils
4 1/2 cups pure, filtered water
1 tsp. Life Transfusion liquid minerals
1/2 cups button mushrooms, sliced.
1 cup green bell peppers, julienned.
1/2 cup chopped onion
3 Tbsp.whole-grain wheat flour
2 Tbsp. prepared mustard
Freshly ground black pepper
8 oz. container plain, low-fat yogurt
3 cups cooked buckwheat noodles
4 Tbsp. sliced green onions

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Ryukyu Scrambled Eggs from Okinawa

Serves 4 Asians (or 2 overfed Americans!)

1 cup egg substitute, such as Egg Beaters
3 oz. can water-packed tuna
1/2 tsp. Life Transfusion Liquid Minerals
Freshly ground pepper
6 oz. Firm tofu cut into /2 inch cubes
1/2 cup chopped celery

1. Beat the egg substitute in a large mixing bowl.  Add the tuna, Life Transfusion Liquid Minerals and pepper to taste.
2. Heat a wok or skillet and spray withnonstick canola spray. Cook the tofu until golden, no more than 2 minutes.
3. Add the celery and cook for 2 more minutes.
4. Pour the egg mixture into the work or skillet and stir continuously until cooked through.
5. Evenly divide onto four plates and serve.


Somen Chample (Okinawan Fine Noodles)

Simple, easy to make, totally nourishing.  The Okinawans eat a lot of this every day.

Serves 4

7  oz.  dried somen noodles (wheat, white or fine noodles from any good Asian food store)
1/2 cups green pepper, julienned
1/2 cups carrots, julienned
1/2 cups cabbage, shredded
3 oz. can water-packed tuna
Freshly ground black pepper
1/2 tsp. Life Transfusion Liquid Minerals

1.  Cook the noodles in at least 5 cups of pure water for 2 minutes, making sure not to overcook them. Rinse under cold water for a couple of minutes and drain.
2.  Coat a large skillet with nonstick canola spray and heat over medium heat.  Saute the vegetables for 4 minutes or until tender. Set to one side.
3.  Spray some more canola oil in the same skillet and heat over medium- high heat.  Saute the somen noodles, stirring continuously.
4.  Add the vegetables and turn to the noodles and cook for  more minute.
5.  Turn off the heat.  Add the black pepper and liquid minerals and stir thoroughly.
6.  Evenly divide the noodles among four plates.  Serve immediately.


Paradise Burgers from Okinawa

Serves 4

Two 10 oz. pieces of firm tofu, excess water squeezed with a kitchen towel
1/2 cup minced celery
1/2 cup minced red onion
2 garlic cloves, minced
3 oz. can water-packed tuna
1/4 cup bread crumbs
1 tsp.  Life Transfusion Liquid Minerals
2 tsp. low-sodium soy sauce
Freshly ground black pepper
4 whole wheat burger buns
2 lettuce leaves, halved
1 tomato, sliced
1/2 cup sliced red onion

1. Preheat the oven to 350F.
2. Combine the burger ingredients into a large mixing bowl. Knead well until they fold together when compressed. Divide and make up four burgers.
3. Spray nonstick canola spray in a baking pan. Place burgers in the pan and bake for 8 minutes. Turn burgers over, bake for 5 minutes more, or until their surfaces are golden.
4. Serve with buns, lettuce tomato and onion.

World's Greatest Cancer Doctor's Favorite Anti-Cancer Meal

Dr Ralph Moss, MD was once head of the Sloan-Kettering Cancer Clinic in New York. He was “banished” for daring to promote an alternative to chemotherapy and radiation as the mainline treatment for cancer.

He now runs a highly informative Internet website advising people on the way to fight cancer, naturally, drug- free and with changes to their diet.

This is his favorite anti-cancer meal. It includes ocean-sourced liquid minerals, of course.

Serves 4

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Calcium-rich Watercress Soup for Strong Bones

While living in the far north of India at the base of the Himalayas, I noticed how incredibly strong-boned both the men and women were who worked in the tea plantations each day.  Even those who were in their 70’s and 80’s showed no signs of arthritis, rheumatism or osteoporosis.

I asked why and was given a simple, very nourishing soup to try. It is the famous “Strong Bones Soup” from Simla, India. It is high in all the bone-building minerals Calcium, Strontium and Boron, plus the high Magnesium content from the Life Transfusion Liquid Minerals the body uses to  convert the Calcium into bones.

Serves 4

2 quarts soy milk (ALWAYS organic)
1 large bunch watercress or a standard package from the supermarket
1 large red potato with skin
3 small shallot onions
1 Tbsp. virgin olive oil
6 vegetarian bouillon cubes
1 clove garlic, crushed
1 tsp. Life Transfusion Liquid Minerals

1.  In a large pot, mince and saute the shallots in the olive oil until carmelized.
2.  Slice the potato and course chop the watercress.
3.  Bring the soy milk to a light, gentle boil.
4.  Crumble the bouillon cubes into the soy milk.
5.  Add the potato and watercress, simmer for 3-5 minutes.
6.  Add the Liquid Minerals.
7.  Puree the mixture through a food processor or blender.
8.  Add Bragg Liquid Aminos and pepper to taste.