dr joel fuhrman dr david brownstein dr ibrahim karim

biogeometry.com Egyptian Architect and Scientist Dr. Ibrahim Karim
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What ever you do don't add any meat or animal oil 
add 
coconut  / olive oil  /  grape seed oil 
after removing from heat allow temp to come down a bit
high heat is very bad for oil


hemp seed powder, 
MSM powder, will thicken the juice
add organic whole butter at time of serving if desired

no white rice
no white bread products such as pasta

add pre cooked barley



Fast black bean soup my version very tasty it gets better with age, 
you don't have to have all of these to start your soup/stew 
add something new in a few days to change it up a bit 

kind of like a starter mix once you get it going save two cups of the basic ingrediants in red text
be sure there is plenty of spinach and black beans as this is the main
hemp and acei powder help thicken

plenty of raw mushrooms 
chopped into large chunks                 chunk onions         
1 tsp grape seed oil                           1 level tsp coconut butter
salt  and pepper  as you like               raw califlower      
1 large can black beans                     1 can of carrots
can chopped tomatos                        1 can of corn        
 large can spinach                              acei berry powder add last    
chunk pineapple                                can chestnuts         
chunks of green pepper                     garlic cloves if you like            
hemp powder   add last                     black sesame seeds       
 coconut milk or cream                     chopped raw walnuts and
pine nuts                                            your favorat vineager
chopped figs if you like
chopped cabbage

how to plate 
chop celantro or parsley to release the oils
place at bottom of wood bowl, add your bean soup
splash with apple cider vinager
before serving

do not over cook bring to a boil then reduce heat by half
add powder ingreidents
cover let simmer for 10 min
turn off heat allow to cool
coconut milk or cream if you like
chopped raw walnuts and
pine nuts
chopped figs if you like

hemp powder   black  sesame seeds  acei berry powder

Leafy green vegetables deserve a place in your diet because they contain so many essential vitamins and minerals. Both collard greens and spinach are low in calories, but high in nutritional value. If you are unsure which variety of leafy green vegetables to include in your diet, comparing the nutrition of spinach versus collard greens may make that decision easier.

Iron

Adding leafy green vegetables to your daily diet is one way to increase your intake of iron. Iron is a mineral that enables your body to produce red blood cells, as well as ensure that your entire body has the oxygen it needs to function properly. A 1 cup serving of cooked spinach provides significantly more iron than 1 cup of cooked collard greens. This serving of spinach contains 6.43 mg of iron compared to the less than 1 mg present in the same amount of collard greens.

Calcium

Important for strong bones and teeth, calcium is a mineral present in leafy green vegetables, including spinach and collard greens. Calcium also plays a role in the function of your hormones, nerves and muscles. One cup of cooked spinach supplies you with 245 mg of calcium. The same serving size of cooked collard greens contains less calcium, with 74 mg.

Fiber

Fiber is another nutrient present in larger doses in spinach than in collard greens. Your diet should include at least 20 g of fiber per day, the Harvard School of Public Health reports. Fiber helps prevent constipation and may also help lower your cholesterol and prevent heart disease. A 1 cup serving of cooked spinach contains 4.2 g of fiber while the same amount of cooked collard greens only contains 0.4 g of fiber.

Vitamin C

Your body relies on vitamin C for infection control, as well as to be an antioxidant that helps neutralize harmful free radicals. Vitamin C also promotes healthy formation of collagen, a substance required for your bones, teeth, gums and blood vessels. Both spinach and collard greens supply a healthy dose of vitamin C, but spinach contains almost double. One cup of cooked spinach has 17.6 mg of vitamin C, and 1 cup of cooked collard greens contains 9 mg.

Vitamin A

Vitamin A is important for healthy eyes, but also plays a role in healthy skin and cells. Spinach is a vitamin A powerhouse and contains significantly more vitamin A than collard greens. A 1 cup serving of cooked spinach supplies 18,866 IU of vitamin A. One cup of cooked collard greens provides 2,109 IU of vitamin A.

Iodine

dr david brownstein

apples

huffingtonpost health-benefits-of-apples


Hush puppy batter for making cheese balls breaded mushrooms can be baked or deep fryed
if baking use muffin pan and liners
buttermilk
eggs
jiffy cornbread mix
steiva to taste
salt
peperika
herbed bread crumbs for deep frying option