Cleansing or Surgery


What People are Saying:

Since we purchased a copy of your Cleansing or Surgery booklet last fall, our family (Mom, Dad, and 12 year-old daughter) has completed most of them and we are delighted with our new healthier temples! Thank you!

We did the Lemonade Diet first. Mom lost 25 pounds and daughter lost 10 pounds. Mom was most impressed with the restored balance in her system, though. For years, she had suffered from the heat in the summer and was often too hot even in winter, when everyone else was comfortable. When we finished the lemonade cleanse, Mom's temperature gauge was repaired and she is 25 pounds lighter.

We want to thank whoever discovered the Salt Water Flush, as enemas are so uncomfortable. Salt Water Flushing is so simple and effective.

After 10 days on the Lemonade Diet we went right into the Kidney-Gallbladder Cleanse. Within 2 hours of starting the apple juice, Mom experienced aching in the kidneys and is convinced she passed impurities, though she didn't strain her urine. On the fourth day, she passed hundreds of stones.

After we completed the Intestinal Cleanse, Mom decided to go back to the Lemonade Diet to lose more weight. She finds the Lemonade cleanse the most effective cleansing and weight loss diet ever. She says the most wonderful part of the weight loss during the Lemonade Diet is that it is not a temporary fluctuation. We believe that because the fasting reduces the appetite and the cleanses allow the body to function properly again, the weight losses are not gained once the fasting stops.

Mom wants to lose 50 more pounds so she has modified the Lemonade Diet. She drinks lemonade Monday through Thursday, finishing off with orange juice on Friday. On weekends, she cooks and eats with the family. It makes the fasting for weight loss more tolerable and less stressful for Mom. So far she is averaging 6 to 10 pounds of weight loss per week.

We praise God for the help in this book and have people waiting anxiously for a copy.

The Drostes

 

 

Recipies

Pioneer Sauerkraut

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

  1. Have ready clean canning jars, lids and rings.
  2. Chop or shred cabbage finely.
  3. Pack cabbage tightly in jars using wooden dowel. Fill jars only to shoulders to allow room for cabbage to work.
  4. Add salt and pour hot water over cabbage, leaving 1 inch of head space. The hot water gets the action started.
  5. Wipe rims and screw lids onto jars. No need to process.
  6. Wipe jars clean and store in cool place for up to a year.
  7. Ready to begin using in two weeks.

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.


Everyday Green Drink - Frothy and Refreshing

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.


Maple Lemonade

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.


Fresh Applesauce

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.