Posted on

The Body Requires 76 Minerals for Peak Performance

Minerals run every organ in the body, yet are the most overlooked part of our diet.

Minerals make the heart beat, your brain think, your lungs pump, your pancreas function, they make bones and new hair, skin, nails. Minerals build the immune system, control insulin and much, much more.

BUT, not all minerals are not created equal!
an image of Wayne Garland's book: The Key to All Health and Healing explaining the importance of minerals and trace mineralsMinerals come in many forms – colloidal, coral or “rock” minerals, chelated minerals and finally ionic-electric minerals.  Ionic minerals are the very best of all, because they are in the form that the body can absorb easily, assimilate into the cells of our bodies, and conduct electricity.

I’ve written a new ebook titled, the Key to All Health and Healing, explaining why I believe minerals to be the giant “missing link” in all health, healing and medicine.  Download your copy today.

Wayne Garland

Major Minerals and their Main Actions:

Boron builds strong bones and boosts fertility

Calcium is known as the bone, ligament and cartilage mineral, but it also is necessary for heart action and to lose weight

Cesium delivers amazing anti-cancer action

Chloride makes essential stomach acid

Chromium essential for blood sugar control, diabetes and lowering cholesterol

Copper controls Iron and also helps skin formation

Germanium is a dramatic immune system interferon producer to fight diseases such as leukemia and cancer

Gold is a natural anti-inflammatory for Arthritis

Iodine is the Thyroid mineral

Iron stops anemia

Lithium is not a drug, it’s a natural anti-depressant

Magnesium is essential for converting Calcium into strong bones, dissolving Arthritis, making the heart beat, lowering blood pressure, helping to relieve chronic fatigue and easing asthma attacks

Manganese is a bone mineral – not just Calcium is needed for strong bones!

Phosphorus builds strong bones and supports brain function

Potassium makes your heart beat each split second, helps relieve chronic fatigue and supports mental energy

Selenium is the miracle mineral that fights all cancers!!

Silicon is nature’s building block for strong bones, teeth, glowing skin and hair

Silver is a natural antibiotic

Sodium is essential for energy production

Strontium makes strong bones

Vanadium mimics insulin and is great for diabetes

Zinc makes immune system T-cells to fight disease and boosts fertility

Posted on

The Key to all Health and Healing

Happy New Year! 2007 is upon us already. Make this the year you become healthier than ever before. The biggest health resolution you will ever make is here: “I Will Never Become Sick Ever Again!”

I have written a vitally important book, a textbook, a guide, a Bible of Nutrition, to help you achieve this goal. Print it out right now. Every word is crammed with centuries of healing knowledge.

This is my gift to you, enjoy it and reap the rewards. Its title tells you everything you need to know. It is truly The Key to All Health and Healing.
Continue reading “The Key to all Health and Healing”

Posted on

Miracle Potassium Broth recipe

This is an amazing Soup of Life that I have used with tremendous success for over 20 years with thousands of patients and for all disease conditions. It is very high in essential Potassium which helps generate energy, particularly in the brain and also is of vital necessity to help your heart create a “heartbeat”.

In a big soup pot, combine:

4 carrots, washed with skin
2 potatoes with skins
1 onion, quartered
3 stalks celery
1/2 bunch parsley
1/2 head red cabbage
1/2 bunch broccoli
4-6 cloves garlic (add more to your preference)

Cut veggies to large bite size. Add filtered or bottled water to cover the vegetables, bring to a boil and then simmer with lid on for 30 minutes. The vegetables should be firm, but not mushy.

Remove from heat and serve hot with Bragg Liquid Aminos and black pepper to taste (approx 1 tbsp) per bowl, or store in the refrigerator or freeze for later. We also think it also tastes excellent served cold.

If desired, you can pour into a blender and puree for a creamy texture. You can then freeze single servings, or even pour into an ice cube tray and reheat as desired.

Posted on

Peach Bread Pudding

Preheat oven to 350F

Ingredients:
Six medium peaches
2 cups soy milk
1/2 teaspoon Sea Salt
1 – Pound loaf of stale sourdough bread
1 tsp. Amaretto liqueur
1/4 tsp. freshly grated nutmeg
1/2 cup apple juice concentrate
Juice of 1/2 lemon (about 1/2 Tbsp.)
6 egg whites, beaten

Directions:
1.  Blanch, peel, pit and then dice the peaches.  Set aside.

2.  In a large bowl, mix together the soy milk and Sea Salt.

3.  Tear the bread into 1 inch cubes and mash the bread into the soymilk.  Let sit for 15 minutes.

4.  While bread is soaking, use another bowl to combine the Amaretto liqueur, nutmeg, apple juice, lemon juice and the peaches.

5.  Add the beaten egg whites.

6.  Add to the bread mixture and toss gently.

Pour into a nonstick pan and bake in a preheated oven at 350F for 45 minutes.

Serve immediately!

Posted on

Whole Wheat Pancakes

Ingredients:

1 cup soymilk
1 ripe banana
1 Tbsp. maple syrup
1 cup whole wheat flour
2 tsp. baking soda
2 tsp. Sea Salt

Directions:
1.  Mash the banana, maple syrup and soymilk together.

2.  In a separate bowl, mix the dry ingredients.

3.  When you are ready to cook the pancakes, mix the dry and wet ingredients and stir until smooth.  (do not over mix!)

4.  Pour a small amount of batter into a non-stick or slightly oiled and heated frying pan or griddle.

5.  When the top bubbles, turn with a spatula and cook another 30-45 seconds.

6.  Continue cooking pancakes until the batter is gone.

Notes:  During the cooking, you may need to occasionally add a teaspoon of oil to the pan.  Should the pancakes begin to burn, adding a small amount of oil and lowering the heat will continue to produce perfect pancakes.

These will be the best pancakes you have ever eaten!

Posted on

Potato and Leek Soup

Ingredients:

2 quarts soymilk
4 potatoes
1 large leek
5 vegetable bouillon cubes

Directions:

1.  Bring the soymilk to a simmer in a 6-quart pot.

2.  Peel and thinly slice enough potatoes to make three cups.

3.  Clean the leeks by slicing in half and running under cold water.  Note:  Make sure you clean out all the dirt from the leaves. Chop the leeks.

4.  Add the potatoes, leeks and bouillon cubes to the liquid and boil lightly for 30 minutes.

5.  Puree in a food processor, taste and season with salt and pepper as needed.

Posted on

Poached Pears with Cinnamon and Honey

Serves 6 for a perfectly healthy dessert – try with soy ice cream.

Ingredients:

Get 6 organic pears.  Brown pears are best.

1 Tbsp. Organic Honey

2 Tbsp. Ground Cinnamon

Directions:

1.  Soak pears overnight in purified water or FIJI water with organic honey and ground Cinnamon.

2.  Put into a steamer with the purified water and steam for 5 minutes.

3.  Add more Cinnamon to taste before serving.

Posted on

The Dalai Lama's Breakfast

Makes two large servings

I’ve been told that the Dalai Lama was weaned at the age of six.

This is the formula that did the trick.  He drank it until exiled from his homeland.

Should he ever visit your place, this should make him feel right at home.

Ingredients:

2 cups of soymilk
1 tsp. vanilla extract
Pinch of Cardamon powder
1/4 cup raisins
1/2 tsp. cinnamon
1/2 cup dried apples
2 dried apricots

Directions:

1.  Soak the dried fruits in freshly made, hot soymilk for 20 minutes.

2.  Put all ingredients into the blender and puree.

Notes:  This drink can be served hot or cold. (I prefer it hot, so does the Dalai Lama.)

If you want your drink cold, soak the dried fruits in the refrigerator overnight.

Drink reverently.

Posted on

Chick Pea and Vegetable Stew with Couscous

Makes 4 large servings

I lived in Morocco for a part of my life and must say it is a fascinating and wonderful country.

This dish was one of the highlights of living there.

The family I stayed with had a giant pot of this simmering away in the kitchen and friends and family would drop in and the first thing they would do was ladle out a big bowl, grab some bread and sit down and talk around the kitchen table.

You should too!

Continue reading “Chick Pea and Vegetable Stew with Couscous”

Posted on

Baked Tofu with Black Beans and Steamed Brown Rice

This was my staple food that got me through Mongolia and China years ago.

Ingredients:

1 block VitaSoy brand Tofu from the health food store (Do not use any other brand)
1 lb. organic black beans from the health food store or Mexican market
1 lb. organic brown rice from the health food store or Oriental market
(Soak beans and brown rice overnight in purified water, in separate bowls.)
1 Tbsp. chopped Cilantro
1 tsp. Basil
1/2 tsp. Chili Powder
1/2 tsp. freshly ground pepper
1/2 tsp. Sea Salt (Do not use table salt)

Directions:

1.  Put black beans, chopped Cilantro and Basil into a saucepan with vegetable oil.  Lightly cook for 12 minutes.  Add the Salt, Pepper and Chili Powder to taste.

While the beans are cooking:

2.  Slice tofu into 2 inch by 3 inch squares and put into a steamer for 3 minutes.

Put the tofu into a hot oven at 350F and bake for 15 minutes.

Steam the brown rice for 10 minutes.

You now have a total and non-animal, perfect protein meal.