What People are Saying:
My dad just completed 21 days on the Lemonade Diet and lost 20 pounds. He went from 185 pounds down to 165. He lost all his arthritic symptoms. Because his feet and knees no longer hurt, he is walking a mile a day. He will be 85 in May.
This all happened after my mom passed away November 30 after a long year of diabetes, congestive heart failure and ultimately kidney failure, gradually worsening. Dad cared for her at home with my brothers and me going home often to help. She was a wonderful sweet lady and is happy with the Lord now. Dad was after her all the time to do cleanses, drink more water, take her vitamins, etc., but she just wasn't game for much of it.
Dad reread Cleansing or Surgery 1-1/2 months ago to recommend the Intestinal Cleanse to a friend. In the process he got excited about the Lemonade Diet, which he had done for 11 days a couple years ago.
A week before he finished this last 21-day lemonade cleanse, he called and said, "This is the best thing I could have done for myself. When Mom died I was so despondent and didn't care whether or not I went on. Now I not only feel great physically, I have a whole new outlook on life. My goal is to live to be 100. I plan to do this cleanse for seven to ten days, three or four times per year like the preacher suggests." He respects you so much.
Thank you, Paul. God bless you, your family, and all.
This sauerkraut is simple to make whether you want to make 1 pint or 100 quarts. The entire fermentation process takes place inside the canning jar. No heat or sealing of jars is necessary.
This recipe came from my Grandmother and has been passed on for generations. Before we tried this recipe, we fermented sauerkraut in crocks in the kitchen. The kraut would start working, bubble up and leak onto the floor. Mold would develop on top and need to be skimmed off. By the time the sauerkraut was ready to eat, we had lost our appetite for it. This kraut avoids this messy, smelly process.
The first time we ate this sauerkraut we noticed a wonderful change in our bowel movements. Because no heat is used in the process, the finished sauerkraut is teaming with friendly bacteria for the intestinal tract. We enjoy this sauerkraut often and never tire of its taste. It's a great tonic to revitalize the digestive processes. To receive maximum benefits from the kraut, eat it raw in salads or sandwiches or heat it just enough to warm it.
YIELD: 10 pounds of cabbage (uncut) yields 4 quarts kraut
Salt (use unrefined, non-iodized salt if possible)
1 teaspoon per pint
2 teaspoons per quart
Water may spew out as the kraut works. Lay towels under the jars as a precaution. This kraut mellows out as the seasons progress. Be cautious when opening a jar - this kraut is teaming with life and may spew liquid. We put a bowl under the jar when we open it.
2 cups unsweetened pineapple
juice or Maple Lemonade (recipe follows)
4 handfuls of washed greens (stems removed)
Makes 2 servings
Place ingredients in blender and blend until smooth. Serve immediately. For a smoother drink, blend longer or strain. Green Drink will separate if allowed to set and must be stirred or blended again.
Our favorite greens are parsley and spinach. We have also added leaf lettuce, alfalfa and clover sprouts, as well as wild greens like chickweed and sheep sorrel. Any edible green will work, but the milder greens taste best.
The amount of greens does not need to be exact. For example, to make four servings, we use one large bunch of parsley or a bunch of spinach and 4 cups of juice. Divide ingredients in half and blend in two sessions.
juice of one lemon (about 1/4 cup)
1/4 to 1/3 cup pure maple syrup
water to make 1 quart
Mix ingredients together and use as a base for Green Drink, instead of pineapple juice.
Peel and quarter 4 apples. Put in food processor or blender with a little apple juice or water. Pulse until sauce forms. Add a ripe banana for creaminess. Flavor with cinnamon and vanilla. Eat right away before sauce turns brown.