Christian Recipe Blog

This is a blog dedicated to healthy recipes Christians to prepare for food. Please post natural, healthy food recipes to this as a running list.

 

[YeshuahComes]

Difference between Cacao Powder (Superfood) and Cocoa

The Cacao Tree (Theobroma cacao) produces pods (the fruit) about the size of a football. Its seeds (cocoa beans), are used to make cocoa powder and chocolate.


What’s the difference between cacao (pronounced “cah-cow”) and the cocoa powder that I can buy in the grocery store?


Cacao is ‘cold’ processed and is a raw organic product that has more (apparently much more) antioxidant value and nutrients than Cocoa (which is heat processed).


Cocoa is always heat processed (which evidently destroys antioxidants).

Cacao Powder Antioxidants

Cacao powder is high in polyphenols, catechins, epicatechins and flavanoids.


Because of it’s high antioxidant power we sometimes use this Cacao Powder to make healthy and delicious smoothies along with other healthy ingredients.

Cacao Banana Smoothie

My favorite simple banana cacao smoothie recipe, which gets it’s ‘sweet’ from the banana:


1 cup 2% milk (Any Kind)
1 banana
3 tablespoons cacao powder


mix in blender about 1 minute to whip it up

* It can be mixed into any bread, any fruit, oatmeal, fruit smoothies, and raw foods.

 

[YeshuahComes]

Virus Killing Soup:

You’ll need:
one whole chicken
15-30 cloves garlic, minced or crushed (I used about 1 1/2 bulbs)
1 Tbs. salt
3-4 fresh thyme sprigs
fresh rosemary sprigs
cayenne pepper, about 1 tsp.
ground black pepper

Throw all of that in a big pot. See all that garlic? That’s going to kill those viruses. Don’t worry about the amount of garlic being too strong. It really isn’t when the soup is done and it smells fantastic while it cooks. Don’t worry about the cayenne pepper either. It provides warmth that will clear your sinuses, but it’s not spicy at all.
Pour a couple boxes or cans of chicken broth over the top, then top it off with water so that the chicken is completely covered. You can also use only water if you like. Cook it on the stove top until the chicken starts to fall apart. Then remove the chicken and strain the broth a bit, getting out the long stems from the spices and all the chicken bones. Set the chicken aside to cool a bit.
Now you’ll want to add some veggies. I used some carrots, onion, a stalk of celery and a fennel bulb. You can also add leeks and red pepper, but I didn’t have any of those. Chop the veggies and saute them in oil until tender. If you have it add 1/2 cup of good white wine and some salt and pepper. Add the veggies into the pot of broth and simmer for a while. I added about 6 cups of water to the broth at this point. It had really cooked down and was very rich.

Take the chicken off the bones and chop it up. Add it back into the soup. Add in a can or two of diced tomatoes. You can also add green beans, peas, zucchini, flat leaf parsley, Bok Choi, Onions, Red Bell Pepper, etc.

 

[YeshuahComes]

Virus Fighting Soup 2


1 whole head (not a clove, the whole bulb) of organic garlic, peeled and chopped
1 cup fresh organic ginger, chopped
1 – 2 large organic onions, peeled and chopped
Sprinkle of turmeric powder (or 1/3 cup fresh turmeric, chopped)
Sprinkle of cayenne (for adults – skip this for kids)
3 cups pure water

Place all ingredients into a medium sized saucepan. Bring to the boil then simmer for 30 – 40 minutes. Strain. Drink as a hot drink or as cold. I prefer hot with some natural beef stock, a few carrots (tossed in the last 5 minutes) and maybe some meat so it’s a hearty soup.

Simmer quietly on stove for 30 - 40 minutes


Why these ingredients?

Ginger – This herb has SO many healing properties, not least are: anti-spasmodic (helps stop spasming muscles or tissue like lungs from coughing), anti-septic, analgesic (pain relief) and an all over body tonic. It is also directly helpful for the heart, lungs, stomach spleen and kidneys.

Garlic – Also an anti-spasmodic (so GREAT with coughing) it is a powerful anti-microbial (kills microbes and even parasitic worms!) and an expectorant (it helps the body expel mucous for example). It is a powerful anti-septic, preventing growth and spread of disease micro-organisms both on skin and internally. It is a tonic and stimulant, digestive aid and an alterative meaning it tends to restore normal health. It is anti-catarrhal which helps the body remove inflammation and build up of mucous. Finally, it helpful in lowering blood pressure & the purging of bile (so great for stomach flu).



Onion – Onions are also anti-spasmodic and have been used the world over for treatment of cough, colds and flu. They are homeopathic, aiding the body’s ability to heal itself and great against parasites particularly worms. Onions help to reduce fever in the body, calm coughing and are an all over body health tonic. Onions are also a wonderful expectorant, aiding and supporting the body’s response to bringing up phlegm. This herb is specifically helpful for the lungs.

Tumeric – Has been used as a digestive aid, for fever and infections for centuries in the Ancient Indian medicine of Ayerveda. Boiled with milk and taken before bed is apparently the best thing for an irritating dry cough. Being an alterative, it tends towards restoring normal health for the body and is a healthful tonic. It has strong pain relief properties so is great for body aches and pains associated with colds and flu. It is also a very good anti-septic.

Cayenne – A potent herb with high Vitamin C content, as well as Vitamins A, B and E, it is also anti-microbial and aids the body’s ability to bring up mucous and soothe inflamed mucous membranes. It assists the body’s ability to sweat out infection through the spice (like chillies). It is very useful against vomiting and nausea, similar to ginger. An all over health tonic for the body, it is very useful in boosting the metabolism and immune system. This herb is also specifically helpful for the lungs.




The benefit of using herbs such as these instead of medicinal anti-biotics is firstly that they will assist in killing VIRUSES not just bacteria.
Secondly they won’t wipe out your entire colony of gut bacteria in one fell swoop (which, I might add, can affect you for up to 7 years!)
Lastly, if disguised in the right way actually feels like you’re having a heart-warming bowl of chicken soup… with HUGE medicinal benefits!

 

[YeshuahComes]

Vietnamese Virus Fighting Soup Recipe 3:

700 ml Chicken stock
2 medium size chicken eggs
200g green beans
2 big white onions
2 medium size carrots
1 pealed and cutup Ginger piece
10 quail eggs
15g Cornstarch
Cilantro for garnish
Salt, pepper, sugar and fish sauce.

Preparation:


1. Boiled and shell off the quail eggs. My way of cooking the quail egg is to first bring the water to boil and turn the heat to medium. Cook the eggs for about 3 minutes and soak into cold water to stop the cooking process.


2. Cook the green beans in boiling water about 4 to 6 minutes (My advice is to pick some up to taste and finish to the texture to what you liking.)

3. You can make your own chicken stock by butchering from a whole chicken or use a ready to go chicken stock in a market. I prefer if you have time, you can make your own chicken stock so it would be better in quality and full of love. In this recipe, I use bones from one whole chicken to make stock with onion and carrots for more depth in flavor.


4. Simmering your chicken stock, avoid letting it boil as it will make your stock cloudy. After 2 to 3 hours, your chicken stock should be ready and drain out all of the assets. You will be left with a clear and fatty chicken vegetable stock. You may not one to season it yet and left it to the end, it will be better for you to control the flavor.



5. After drained the stock out, bring it to a boil again and adding green beans, and quail eggs. Mix the cornstarch with a bit of water to dissolve it into liquid and slowly thicken the soup. Until it reaches your liking thickness then you can stop. It should be thick like a pumpkin soup but not too thick like gelatinase.



6. Whisked up your chicken eggs in a bowl, just before you mix the eggs in you should stir the soup in clockwise so that can create the egg flakes. Slowly drizzle the egg in the soup and bring it to a boil again to make sure the starch and the eggs are cooked. Season it with fish sauce or salt and sugar to your taste. Be careful with the fish sauce because you may over season it and the soup become salty, at that point add water or sugar would hardly fix the problem.



7. For garnish chop off some cilantro leaves and add pepper to have some kick to your palate. Serve with a cup of freshly made lemon juice would be a king treat.

 

[YeshuahComes]

20 Antibacterial and AntiViral Herbs and How to use them:

Taken from: http://www.sustainablebabysteps.com/antiviral-herbs.html

Please note that the links to any antibacterial and antiviral herbs below are affiliate links to Mountain Rose Herbs, a company we are proud to support.

Antibacterial Herbs
Calendula (Calendula officinalis)

Calendula can be used in first-aid to heal wounds, prevent infection and treat pink eye. Calendula can be prepared a few different ways, including infusions, tinctures, lotions and ointments. No known precautions.

Cinnamon Stick (Cinnamomum zeylanicum)

Cinnamon warms the body, aids in digestion and is used for its antibacterial properties. Cinnamon can be taken as a tea, added to food or used as a supplement.

Dried Clove Bud (Syzygium aromaticum)

Though clove is typically used as a topical analgesic (it has a natural numbing quality!), it can also be used to combat intestinal bacteria. For internal use, use in cooking or make a cup of clove tea.

Garlic (Allium sativum)

As an antibacterial herb, garlic is more effective against several types of bacteria than penicillin. Garlic is also friendlier to the body than antibiotics because it attacks the offending bacteria without wiping out the body's normal flora. Garlic can be used as a tincture, capsule, infused in oil or simply added to your diet. (If cooking with garlic, avoid heating past 130 degrees as that will decrease its potency.)

Echinacea (Echinacea angustifolia)

Taken at the onset of an infection, echinacea can speed the healing process. Echinacea is most effective when taken as a tincture over a long period of time. Do not use echinacea if you have an auto-immune disease.

Oregon Grape Root (Mahonia aquifolium)

Oregon grape root is a potent antibacterial herb, especially when combined with echinacea. Do not take if pregnant, breastfeeding or if you have a history of diabetes, stroke, hypertension or glaucoma. Take as a tincture, but not for long-term treatment as it can decrease Vitamin B absorption.

Marshmallow Root (Althaea officinalis L.)

In addition to pain-easing properties, marshmallow root soothes, lubricates, softens and heals. Marshmallow root also contains tannins found effective against bacteria found in urinary tract infections. Marshmallow root can be taken internally as a tea.

Usnea (Usnea barbata)

This common lichen is antibacterial and antifungal. A powerful antibiotic, usnea is used to treat urinary tract infections, strep and staph infections, respiratory and sinus infections as well as fungal infections like yeast and vaginosis. Usnea is best used as a tincture. No known precautions, but consult an herbalist before using in pregnancy.

Uva Ursi (Arctostaphylos uva-ursi)

Uva Ursi is often used as a tincture or capsule for treating urinary tract infections as it contains compounds effective at killing pathogens typically associated with UTIs. Because of its strength, it should not be used continually for longer than 2 weeks. Not for use by children, pregnant or nursing women or those with kidney disease.

Yarrow (Achillea millefolium)

Tiny yarrow flowers have a number of different uses. As a powder, they stop bleeding quickly. Infused in water, it speeds the healing of canker sores. As a tea, yarrow is used to fight urinary tract infections. Because it can cause uterine contractions, avoid during pregnancy.



Antiviral Herbs
Astragalus Root (Astragalus membranaceus)

Astragalus is one of the antiviral herbs that works by boosting the immune system. Taken internally, either as a capsule, tincture or buy adding it to soup, astragalus root is known to increase your body's defense against viruses. Astragalus root is best used as prevention, so take it during flu season or before going places with large crowds of people. Avoid if you already have a fever.

Cat's Claw (Uncaria tomentosa)

In addition to being an antibacterial, antifungal and antiviral herb, cat's claw is also known for boosting the immune system, increasing your body's protection against illness. Cat's claw can be taken as a tea, tincture or capsule. Do not take during pregnancy.

Cranberry (Vaccinium macrocarpon)

Cranberry is a potent defense against urinary tract infections due to its ability to make the bladder lining too "slippery" to adhere to. Full of antioxidants, cranberry also has antiviral properties and prevents plaque formation on teeth. Cranberry can be taken in a capsule or as juice (make sure it is unsweetened).

Elderberry (Sambucus nigra)

Elderberry is used as a remedy for viral infections like the flu and common cold. Elder stimulates the circulation, causing sweating, effectively cleansing the body. Elderberry syrup is the common delivery method and 1-3 tablespoons can be taken per day during infection. Leaves, roots, seeds, and berries of the raw plant contain cyanide-producing compounds and should not be consumed without cooking properly.

Dried Ginger Root (Zingiber officinale)

Ginger is another herb known for its antiviral and antibacterial properties. It is used to prevent and decrease duration of the common cold. Ginger can be taken as a tea, in capsule form, or added to meals.

Dried Lemon Balm Leaf (Melissa officinalis)

An important volatile compound found in lemon balm contains antiviral properties. Lemon balm leaf makes a tasty tea that can also relieve upset stomach and promote calm. It may be unsafe to consume during some pregnancies, so check with your doctor on that one.

Licorice Root (Glycyrrhiza glabra)

Licorice is antiviral and antibacterial. It is commonly used for gastric ulcers as it kills H. pylori that causes ulcers without upsetting the stomach. Steep these antiviral herbs as a tea and drink by itself or blended with other herbal teas. Avoid during pregnancy.

Mullein (Verbascum thapsus)

Mullein-infused oil is a great remedy for ear problems, including ear infection, especially when combined with garlic. Use the mullein flowers to create an infused oil.

Olive Leaf (Olea europaea)

As antiviral herbs, olive leaf is used to treat the flu, common cold and herpes. Olive leaf can be taken as a tincture, capsule or tea mixed with mint. Avoid during pregnancy.

Dried Oregano Leaf (Origanum vulgare)

In addition to adding great flavor to food, oregano also protects against viruses and bacteria as one of the best antiviral herbs available. It can be taken in a capsule to promote healing.



How to Use Antibacterial and Antiviral Herbs
Tea

Herbal teas are simple to make and require only a cup, hot water and a way to steep your tea. To make an herbal tea, steep 1 tbsp of antibacterial or antiviral herbs in 1 cup hot water for 5-10 minutes. For children, use 1 tsp herbs in the same amount of water.

Infusion

Herbal infusions are simply antibacterial or antiviral herbs prepared in water. They differ from teas in that they use larger quantities of herbs, making a more concentrated preparation. They are steeped in water for several hours in a tightly sealed jar. Using a quart-size canning jar is best because they can hold up well to boiling water.


Once prepared you can drink them iced or heated, add them to baths for soaking wounds or sore muscles or used to make compresses or poultices.


Put a handful of dried herbs in your canning jar. Fill the jar to the fill line with boiling water. Secure the lid tightly and let it steep until the water has completely cooled. Strain out the antibacterial or antiviral herbs and enjoy.

 

[YeshuahComes]

Antiviral & Antibacterial Soup #4 Miso, Garlic & Ginger Soup

Ingredients:

1 tablespoon unrefined sesame oil
1 yellow onion, chopped
2 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
6 cups vegetable broth or water
2 baby bok choy, trimmed and roughly chopped


½ pound carrots, thinly sliced
2 tablespoons red miso
2 tablespoons rice vinegar
¼ cup thinly sliced green onions
1 (8-ounce) package baked tofu, preferably Asian-flavored, thinly sliced

Cooking Directions:

1. Heat oil in a large pot over medium heat. Add yellow onion, ginger and garlic and cook until onions are translucent, about 5 minutes. Add broth, bok choy, carrots and tofu and bring to a boil. Reduce heat and simmer until vegetables are tender, 5 to 10 minutes more. Remove soup from heat.
2. Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well. Stir in vinegar, ladle soup into bowls and garnish with green onions.

 

[YeshuahComes]

AntiViral & AntBacterial Soup #5

Cut Up:
1 Bok Choi
1 Carrot
1 Spring Onion
1 Zuchinni
1 Crookneck Squash
1/2 cube soy bean curd
1 Section fresh Ginger
1 Piece of Romaine lettuce
1/2 red bell pepper

Add:
3 Sprigs Rosemary
1 teaspoon Curcumin aka Tumeric Powder
1/2 Teaspoon Cayenne Pepper
1 teaspoon black pepper (This activates the Tumeric)
1 bag Squash paste

Also added 5 Blueberries (they are strongly antiviral)

1/2 pot of boiled water, keep checking water

Cooked 1/2 hour at Medium- High heat

 

[YeshuahComes]

Kefir: It boosts the Immune System and helps destroy bacteria. There are different types of Kefir you can keep at your home; In Bad situations Water Kefir is probably better to have:

How to Make Kefir
Make kefir at home on your countertop! It's easy and tastes great!

Prep Time 5 minutes

Ingredients

• kefir grains
• milk
• Instructions

1. Place kefir grains in glass jar (1 pint- 1 quart size) and fill up the jar with the appropriate level of milk. You are looking to give them a ration of 1 part kefir grains to 7 parts milk. If you have a tablespoon or two of grains start with a pint jar, if you have a 1/4 cup or more you should be fine in a quart size jar. Never store in metal containers or leave metal utensils in the container long term.
2. Cover top loosely with a clean towel or paper towel. Secure with a rubberband or use the ring of a mason jar if you are using one. I like using a cloth that covers the entire jar, I feel that a darker environment is more beneficial for the kefir and more in line with the traditional completely enclosed sheep skin bag. You want to prevent any flies/bugs from contaminating it but not have an airtight seal. As it ferments it will release CO₂ and will become fizzy and build pressure in jar if you use a lid with an airtight seal.
3. Place out of direct sunlight or in cabinet for 12-48 hours.
4. Strain every 12-48 hours based on taste preference. A stainless steel or plastic strainer is safe to use for straining.

Recipe Notes
You do not have to wash the jar every time you change the milk but you will get some old milk around the top eventually where the milk splashes that starts to look gross. Lots of people never change their jars or clean the top rim. I replace with a clean jar every 4 days or so.
I do not recommend rinsing your kefir grains with water! If you feel the need to rinse them do it with fresh milk.
Ways To Alter The Taste or Texture of Kefir:


The flavor of Kefir can be drastically changed by several things…

Taste:

The longer you ferment the more sour it will be.

Texture:


The kefir will splits into two separate parts…Kefir and whey. When this happens the the Kefir itself will be thicker but if you stir the whey back into the kefir it actually becomes thinner than if you process it before it splits.
For the thickest consistency allow the kefir to split and strain off the whey. You can also strain it in cheesecloth to thicken it further.

Carbonation:

If you want to experiment with a more fizzy drink you can use an airtight lid during fermentation. Be sure to leave more head room and monitor it closely. I have never heard of an exploding milk kefir fermentation but explosions can happen in a water kefir fermentation and it is not a pretty thing.

Try it different ways to find the perfect kefir for you!

Help! It’s Processing Too Fast/Too Slow?

The grains will process the milk faster in warm weather, slower in cool weather.If it is taking longer than 48 hours to separate, strain it anyways and then add less milk the next time. If it processes super fast you can add more milk next time or just realize it will be more sour at that milk level.

Help! I Have Too Many Grains!

Your grains will multiply….rapidly in the warm weather. If you get too many and are going through too much milk, share them with friends, eat them if you like, freeze some in case your kefir dies or feed them to your animals.


I’m Going On Vacation….Do I Need A Kefir-Sitter?

If you are going on vacation you can place them in the fridge for up to a week or two with fresh milk before you leave. I will often give the 2x the normal amount of milk. Strain as soon as you get home. Try not to use this too often as it throws them out of their groove a bit. The first few batches may taste a little funny as they get back into their routine but should be safe to drink. Use good sense: if it smells wonky, don’t drink it.

Should I Rinse My Kefir Grains?

No! I never recommend rinsing your kefir grains with anything but fresh milk. Tap water can actually kill your kefir grains and even filtered or distilled water does not help them do anything but get out of balance in my opinion. I have done it both ways. If something happens to your grains that you feel they need to be rinsed (fall in the sink, something falls in them etc) you can rinse them with milk. Under normal circumstances though, they do not ever need to be rinsed.

Why Are My Kefir Grains Are Yellow?

If your grains start to yellow on the outside and feel hard to the touch then the exterior is dead or dying. This is most often caused from not changing the milk frequently enough or keeping them in the fridge too often. If they are just a little yellow try changing the milk and give them a few batches (if these smell/taste off do not drink them).


If this does not revive them you must remove the dead exterior of the grain and hope that you find white grain underneath. Rub them back and forth in your fingers to remove the exterior. If you do find white healthy grains underneath you should be able to save them, if not you will need to start fresh with new grains. (This is a great reason to store backup grains in your freezer!)

If you use raw milk or very high fat content milk this can also cause a yellowing effect but they should continue to produce a good product.

Water Kefir:



Where To Get Water Kefir

You can get water kefir from a friend, if theirs multiplied properly, or you can buy it from reputable seller. Taking it from a friend is the easiest and cheapest solution, however, this might not always be the best solution. Tibicos are relatively stable and they will kill any bacteria or yeast intruder, that is not in the original culture. However, sometimes opportunistic bacteria can infiltrate in the micro-environment and change the perfect probiotic balance. The soda made with these tibicos will still work as a probiotic, but it won't be as effective as the original one, or it will cause side effects.


The best way is to use kefir grains from a reputable seller, that tends their cultures properly and don't allow them to get contaminated by opportunistic yeast and bacteria. When you buy them, you usually buy them dried, and then you rehidrate them. Due to this process it might take up to four weeks until your grains will start to grow. Have patience, it is the best way to do it.










What To Feed Water Kefir Grains

As I shown earlier on this page water kefir grains can be fed almost anything that contains sugar. However, not all sugars will make them grow and multiply properly. In order to make the grains grow, you need to feed them properly at the first fermentation. I found that if you regularly feed them refined sugar, they will still grow, but it won't be as fast as they can grow. So the key is to give them some unrefined sugar such as Sucanat, or Rapadura, or Panela. The unrefined sugar contains many minerals, which are normally stripped down from the refined white sugar.


Another trick is to give your little guys some trace minerals at the fermentation time, regardless of the sugar used. A great source is ConcenTrace

, just add a dash to your gallon of soda. Some of the minerals will be used by the cultures, and some will remain in your soda, and you will drink it. Some people put a half of eggshell in the fermentation jar, and this will give your tibicos enough minerals. Other mineral sources can be: dash of unrefined sea salt or baking soda. Do not put too much eggshell in the jar, I found out that it slows down the fermentation. Although I didn't try it, I assume that any mineral source will slow down the fermentation in large quantities.



Besides the sugar, your cultures need some fruits. Add two or three slices of lemon every time you make a new batch, and add some dried unsulphured fruits such as dried figs, cranberries, raisins, etc... The trick is to rotate the fruits, give them a dried fruit for a week, then give them something else. My cultures love figgs, cranberies and raisins.


Insted of the concentrace, you can add a little blackstrap molasses to your culture, it als helps tibicos grow faster.

Tips and Tricks for Growing More Tibicos

• If your primary purpose is to grow the water kefir grains, and not to make soda, you can add slightly more sugar to the water, add 20% more sugar.
• Use a very fine sieve, so the "baby grains" don't get through the holes. The small grains are new symbiotic formations, and they are constantly growing. You need to keep as much as possible of the babies.
• 
  
• Do not wash your grains, they don't need washing anyway, and when you wash hem you wash away the babies. Always leave some of the soda from the previous fermentation, this helps to retain as many as possible little grains.
• If you want the grains to grow, use only high calorie sugars, and do not use sugar alcohols, or stevia.
• Do not use honey with your grains. Honey has antimicrobial properties and might slow down the growth of the tibicos, and even modify the bacterial composition. You can use it on the second fermentation, however, be aware that it might change the bacterial/yeast balance.
• Do not use any other fruits with prebiotic properties, or antibacterial. Some of these are coconut, prebiotic fibers, kiwi fruit.
• Always use dechlorinated water. Water kefir grains do not like chlorine, and it will slow their growth considerably, if you give them chlorinated water. Check this article on how to dechlorinate water.

 

[YeshuahComes]

Antiviral specific to the Flu and the Corona Viruses:

• Raw crushed garlic eaten immediately
• Vitamin C: A scientific study suggests 1000 mg per hour for 6 hours and then 1000 mg per day: Read--> https://kofegeek.wordpress.com/2012/04/05/1000-mg-vitamin-c-another-stupidity-2-whats-next/
• Green Tea, Oolong & White teas
• St. John's Wort
• Vitamin E
• Apple Juice: Raw, Unfiltered with skin
• Red Wine
• Peanuts
• Mulberries
• Raisins
• Red Grapes
• Resveratrol
• Skullcap
• Cranberry Juice
• Cats Claw (not for children or pregnant women)
• Turmeric
• Astragalus Root
• Walnut
• Pomegranate
• Coconut: ALL parts fresh
• Cabbage
• Buckwheat
• Flax seeds
• Black Currents
• Lemon
• Nori

AVOID: The following things can cause a cytokinetic storm and potentially death with the Corona Virus, and other advanced flues.

• Elderberry
• Micro Algae (Blue green, Spirulina)
• Honey
• Chocolate
• Echinacea
• Kimchi
• Dairy
• Bananas

 

[YeshuahComes]

Healthy Chocholate Mousse:

• 3 medium, ripe avocados
• 1/3 cup raw coconut nectar. or agave, or honey, or stevia
• 1/4 cup raw cacao powder
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh fruit, nuts, cacao nibs for garnish

Mash the ripe avocados finely (remove seeds and skins), add sweetner, add cacao powder, add vanilla extract, add tiny amount of salt) Garnish or mix in fruits, nuts, cacao nibs. Voila. you have a healthy, delicious mousse.