My Anti-Candida Arsenal

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Natural Path Silver Wings, Colloidal Silver, 500 ppm, 4 fl oz (120 ml)

 
 
I purchased ALL of this at www.iherb.com and used the coupon code HIF798 for a $10 discount. They also offer FREE shipping which I love! I have been ordering from this company for years and they are significantly lower in price on every supplement that I buy. I also order a large amount of groceries like herbal tea, coconut oil, sweeteners, extracts, nuts and seeds etc from them and have never been disappointed. My orders arrive in 2-3 days max. I love it!
 
And yes I take all of this every day, including drinking the aloe vera juice right out of the jug 🙂 Until I feel I am fungus free this is the plan anyway. I’ll let you know how it goes. So far I am feeling great and my sinuses are incredibly clear. I didn’t really realize that they were congested until they weren’t congested anymore! Now I can breathe. I like breathing!
 
Happy Shopping!
 
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Baked Beans in the Crock Pot

Baked Beans in the Crock Pot

This makes 1 quart of beans

1 cup dry kidney, navy or pinto beans soaked (see below)

2 sweet, yellow onions, chopped fine

1/2 cup raw maple syrup (or brown sugar)

1/4 cup molasses

1/3 cup organic or homemade ketchup

1 tsp salt

1 1/2 tsp dry mustard powder

1/2 tsp pepper

1/2 lb bacon (from pasture raised pigs)

To soak the beans: Place beans in large bowl or pot, cover with 1 quart of very warm water (110-130 degrees). Soak for 8-24 hours. I put mine in the oven with the pilot light and oven light on, to keep them toasty. They next day, drain the beans and rinse.

Place beans and all other ingredients EXCEPT SALT in the crockpot, laying the bacon across the top. Adding salt to dry beans, keeps them from getting soft. Always add salt to beans after cooking. Cook on low for 4-6 hours.

These are very good and very filling. I serve them with fresh cornbread right out of the oven and we usually eat way too much. This recipe freezes and reheats very well. I have made a quadruple batch before and froze it in individual containers (back when I had a chest freezer, geez I miss that!).

Homemade Hippie Scouring Powder

I have been experimenting with making homemade cleaning and beauty products as I run out of them. So far I have made my own dishwasher detergent, window/glass cleaner, all purpose cleanser and disinfectant, lotion, wrinkle cream, hair spray, toothpaste, mouthwash, and lip balm and now it’s time to tackle scouring powder.

I happen to be in love with a handsome mechanic. He comes home with much grease and leaves the shower and sink with nice dark rings and smudges.  I need a serious scouring powder to tackle this stuff 🙂 I have used this powder 3 times now, and I find that it works just as well as comet, and rinses off much better. I don’t feel like I’m wasting zillions of gallons of water trying to wash the comet residue down the drain….I have tried plain baking soda before, and a baking soda/vinegar mix and in my opinion this is much better.

Homemade Hippie Scouring Powder

1 cup Baking soda

1 cup Salt (I used kosher for extra grit)

1 cup Borax

Mix all ingredients in a container. I usually just refill the bottle/container of whatever I ran out of. Do you guys have a whole bunch of bottles and tubes that are full of homemade concoctions too? However, you can’t refill a comet container very easily, so I took a small coffee can (see saving those coffee cans isn’t weird! You really will find a use for them. You will!) and poked holes in the plastic lid. You can use a canning jar, or any old container you have been waiting to repurpose. Fill with powder, top with lid. Sprinkle and scrub to your hearts content.

I think next time I will dry some orange or lemon peels and make them into a powder. I think that would smell great and add some extra scrubbing power. Plus I have a juicer now, and I’m dying to come up with a use for all of these citrus peels.  I already made orange oil, and I love it! I’ll post that recipe for you tomorrow.

COMPLETE LIST OF HOMEMADE HIPPIE RECIPES

Crock Pot Tomato Sauce with Fresh Tomatoes

I was in the produce aisle searching everywhere for a piece of ginger and I happened upon an amazing sale on organic tomatoes. Normally I don’t can tomato sauce until the fall when tomatoes are super cheap. I usually buy 200 lbs at a time and can for a few weekends in a row until I have them all done. I don’t know why these were on sale, or where they came from, but I ended up talking to the manager and got a 25 lb box of organic tomatoes for $9.00. That is pretty awesome for Michigan in May right? So anyway, now I’m home and the tomato sauce is boiling away in the canning pot, so I thought I would post about how to do this. Most of you will have to bookmark this recipe until the fall, because tomatoes are definitely not cheap in the spring 🙂

If you don’t have a crock pot, any very large stock pot will do. If you don’t want to can it, it freezes very well. In fact, I have frozen several batches of this on purpose previously because you can add the meat! That makes dinner ready in 5 minutes. This recipe makes one batch, in case you just want to throw this in for dinner or something. I am crazy and make every thing in army size portions.

Crock Pot Tomato Sauce with Fresh Tomatoes

1 cup finely chopped celery

2 cups finely chopped onions

2 large, green bell peppers, finely chopped

2 cloves garlic, crushed

8-10 tomatoes scalded & peeled

2 cans tomato paste

6 ounces fresh mushrooms

Pinch of each: Italian seasoning, garlic salt, parsley, basil, oregano, crushed red pepper.

You can also add 1 lb ground beef, venison, pork etc. But only if you plan to eat it right away, or freeze it. You can also add meat if you have a pressure canner (which I do not)

To prepare tomatoes: dunk tomato in boiling water for 1 minute, then immediately immerse in ice water. The skin will slide right off. Cut tomato in 1/2 and squeeze out the seeds (don’t worry about getting every last seed). No need to chop, they will break down as they cook.

Cook onion & celery in a pan 4-5 minutes (with meat if you are  using meat). Combine all ingredients in a crock pot and simmer on low for 8-10 hours. Taste and season as needed. Eat dinner now, freeze now, or continue with the canning steps below.

Meanwhile gather all of your canning materials, and sterilize your jars and lids. Get your large pot of water boiling. Fill hot jars with hot tomato sauce leaving 1 inch of head space. Place lids and rings on jars. Do not over tighten. Place jars in boiled water (using tongs) and process at a full boil for 35-40 minutes. There should be at least 2 inches of water covering the jars. Remove from water (with tongs) and place on a folded towel. As the jars cool, they will seal and you will hear a POP.

My 25 lb box of tomatoes made 7 pints of pasta sauce at 1.28 per jar. Not too shabby considering I don’t have a vegetable garden this year. If you never have to buy produce, you don’t know how lucky you are!

P.S I will post a complete canning tutorial in the fall, and also recipes for tomato paste, so you don’t have to buy that ever again.

I also wanted to remind everyone that if you ever see a great deal on tomatoes, you can freeze them! You just wash and place in a freezer back and freeze them flat, so you can stack the bags. Then the next time you need whole tomatoes in a recipe voila!

tomatoes ready to freeze

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