Jicama and Cucumber Salad with Limes and Chili

This is a favorite of mine.

The Cucumbers and Lime help to alkalize the blood, very important.

Makes 5 servings


1/2 lb. Jicama Root
1/2 lb. firm cucumbers
Ground Sea Salt from health food store
Juice of 2 Limes
Chopped cilantro leaves plus leaves for garnish
Pure red chili powder to taste


1.  Peel and cube the Jicama.

2.  Peel the cucumbers, lightly, just allowing the green to slightly show through.  Cut the cucumbers into fine slices.

3.  Toss all the vegetables together in a big salad bowl.

4.  Pour on the lime juice.

5.  Sprinkle the chili powder on top and garnish with a few cilantro leaves.


Green Split Pea Soup with Carrots and Ginger

Makes 5 servings.


1 cup dry green split peas
5 cups of purified or bottled water (“FIJI” brand is best – never use tap water)
4 Bay leaves
1 cup diced onions
1/2 cup white wine
2 tsp. freshly minced garlic
1 Tbsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. freshly ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced red bell peppers
1/2 cup vegetable stock or boullion
1/4 cup fine ground fresh ginger
1/2 tsp. chili powder
1 Tbsp. freshly chopped basil

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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.