Our bodies are electric. The food we eat either adds to our life force or is void of energy. It all depends on what you put in your body. Eating foods as grown is the best way to ensure that you are putting energy into your blood stream so your cells will thrive and rejuvenate.

When you eat dead food the hertz (hz) cyclical rhythm is very low ( between 5-20 hz ). Dead food is processed and packaged foods. Your body needs at least 60 hz to function properly. We can get plenty of protein from seeds, plants, and sources other than dead animals. You will greatly lower the amount of fat in your diet which will help your body start healing itself. You will also lose some weight if you are eating a diet of plants, seeds, and legumes.

Here is a link to an interesting article about health that talks about rhythm:
Journal of Medicine

The weight loss smoothie that has Caldera Greens in it has over 100 hz. That is why many people that use the Caldera Greens get benefits. Most people say they feel more stamina and are more alert. I am noticing more energy and stamina for walking in the park.

Luz Silva cuts my hair and she told me she suffers from pain in her hands. The first thing she recognized when using Caldera Greens was that the pain had subsided.

Daniel Parsons

Apple Brown Rice Salad is safe for anyone that needs gluten free recipes.

2 cups apples, chopped (use red or jonagold for color)
2 cups brown rice, cooked
1/2 cup celery, chopped
1 tsp parsley
1/4 cup sunflower seeds
1 cup spinach, shred and chop

Mix these in a large serving bowl.

3 Tbsp apple juice
1 lemon, juice only
1/4 tsp ginger powder
1/4 tsp sea salt

Mix these ingredients in a small jar, shake and when thoroughly mixed, pour over salad.
Set the bowl in the fridge for a little over an hour. The rice will soak up the juice and seasonings.

Curtis and Paula Eakins recipe shared on 3ABN.

Buy 2 boxes of Mori Nu extra firm tofu, slice into 3 slabs, take saran wrap and cover each piece then freeze for 3 days. Take out of freezer and let thaw for 60-90 minutes. Pat dry with paper towel and turn over and pat dry other side.

2 boxes Mori Nu extra firm Tofu
1 Tbsp Olive Oil
1 can spaghetti sauce (garlic & herb) or your favorite seasonings
1/2 cup green onions chopped
1/2 cup red pepper chopped

In skillet saute onion and peppers for 5 minutes. Add 1/2 of sauce in skillet and stir. You can also bake in a pyrex in the oven if you want. Take each tofu slab and lay of top of sauce mixture in skillet. Pour the rest of the sauce on top. Serve with whole wheat noodles or over brown rice.

Curtis and Paula Eakins recipe shared on 3ABN satellite in 2010.

My friend Tricia Greaves shared this recipe recently on her website. This is a healthy salad dressing with a different taste. My experience has been that watching what I put in my body helps me keep the temple of God healthy. We are what we eat. Good in will result in good out. Praise God!

1 green apple
1/3 cup extra virgin olive oil
1/2 cup pure water
3 Tbs. apple cider vinegar
3-4 cloves of garlic
1 to 2 inches of fresh ginger, peeled
sea salt to taste

Combine all in blender and mix till smooth. Enjoy on a salad.

Frank in a Blanket

1 cup unbleached flour with germ
1 cup whole wheat pastry flour
1 tsp baking powder without aluminum
3 Tbsp cold soy margarine
1 cup soy milk
1 package of Smart Dogs or Vegetarian Hot Dogs

Preheat oven to 425 degrees. In a large mixing bowl, combine all ingredients (except Smart Dogs) and stir until thickens. Put a little flour on a board and a little on your hands. Roll the dough until smooth. Cut out circles. Take one Smart Dog and roll in the dough. Place seam side down in sprayed (olive oil) baking pan. Brown for 10-15 minutes checking often to make sure the crust doesn’t burn.

Curtis & Paula Eakins

Oatmeal Raisin Cookies

1 c. whole wheat pastry flour
1/4 c. unbleached white flour with germ
1 tsp. aluminum-free baking powder
1/2 tsp. sea salt
3/4 c. fructose
1/2 c. soy margarine
1 tsp. vanilla
1/4 c. soy milk
1 Tbsp. egg replacer
1 c. rolled oats
1/2 c. walnuts, chopped
3/4 c. raisins

1. Preheat oven to 375 degrees. Place soy margarine and fructose in mixing bowl and whip until light and creamy.
2. Add soy milk and vanilla and whip.
3. Sift together the whole wheat flour, unbleached white flour, baking powder, egg replacer and salt. Slowly add to mixing bowl while continuing to beat with the mixer. Add oats and beat.
4. Stir in walnuts and raisins. Drop batter by tablespoonful onto cookie sheet. Bake at 375 degrees for about 12 minutes.

Curtis & Paula Eakins

This recipe will be the first time I have used white flour in many years. Notice that the recipe calls for white flour with germ which means some of the nutrients are still in the flour.

Here is a great recipe from Curtis & Paula Eakins. The Eakins are a fine Christian couple that feature health principles and cooking classes on 3ABN television from time to time.

1 16-oz. can pumpkin pie filling
1 box Mori-Nu firm tofu
3/4 c. honey
1 Tbsp. vanilla
1/4 tsp. sea salt
1 Tbsp. ground coriander
1/2 tsp. ground ginger
1 prepared unbaked whole wheat pie crust

Process pumpkin and tofu in food processor until smooth. Add honey, vanilla, salt, coriander and ginger and process until well mixed. Pour into prepared pie crust and bake at 425 degrees for 15 minutes, then at 325 degrees for about an hour – until set.

It is a myth that meat eaters have more food choices than vegetarians. You mention vegetarian diet to a meat eater and the meat eater thinks that a vegetarian eats nothing but lettuce, carrots, and tomatoes. This is not true. When a person moves from eating meat to a vegetarian diet, a whole world of healthy and great tasting recipes open up. There is more variety in a vegetarian diet than a meat eating diet. Here is the logic and reason why:

1) There are hundreds of different varieties of fruits and vegetables
2) You can add these foods to whole grains, nuts, and legumes to create thousands of different dishes that taste great
3) Whole grain pasta and breads make excellent tasty and healthy dishes also
4) You can eat vegetables raw, steamed or cooked
5) It is easy to create spreads, dressings, coconut butter, and other flavorings to make your dishes taste great

Just click on my Healthy Living category in my menu at the top of my page to see some of the recipes I have on this site. Subscribe to my blog to get the latest updates. Contact me if you have a favorite recipe you want to share.

Daniel Parsons

Hope everyone is enjoying summer. I had a very negative event happen to me on Thursday and am at a loss as to how our court system rewards criminals. No need to hash out any details as I have blown off my disgust and taken the appropriate action that I can up to this point. On to better things.

This weekend was a real blessing. The new pastor and his family came to church. A spiritual group I have been involved in for almost 17 years had a very large picnic out at Intalco. This is a recreation area of the Alcoa plant. The property sits up on a bluff overlooking the Straight of Georgia which leads out to the Pacific Ocean once you get around Vancouver Island. There are stunning views of the San Juan Islands from the property.

About 30 of us played softball for about 3 hours. We had good food, fellowship and a couple of speakers to wrap up the day. Sunday was a good day also for me as I knocked out a 5 mile bike ride through berry country. I am amazed at my energy level and stamina. I know it is the Peak Enzymes products I have been using for over 9 months now. My body is able to handle physical activity that it could not this time last year. The extra energy is awesome. Ask me if you want to learn more about unlocking more energy for your body.

Found a great tasting recipe from Linda Johnson of the Micheff Sisters that is healthy. There is very little cholesterol if any in this recipe with the ingredients I used. There is some sodium in the meatless sausages so monitor the amount if need be. Here are the ingredients:

1/2 cup onions, chopped
1 cup fresh green onion, sliced
1 Tbsp. olive oil
2 cups sausage -style gluten burger (or meatless sausage)
1/2 cup mushrooms, chopped
1 tsp. salt
1 tsp McKay’s beef-style seasoning
1 tsp McKay’s chicken style seasoning
4 cups plain soy milk
1/4 cup soy margarine, melted **
1/2 cup unbleached white flour
4 cups cooked soy noodles

In a medium skillet, saute onions in olive oil until almost done. Add the mushrooms, green onions and burger and saute. Put 3 1/2 cups of the soy milk into a medium saucepan. Take the remaining 1/2 cup of cold soymilk and mix with the 1/2 cup of flour and soy margarine. Whip together until smooth and stir into the cold soymilk in the saucepan. Cook over medium heat until it bubbles and thickens slightly. Add the sausage mixture and soy noodles and gently stir until mixed. Serve with your favorite vegetables and whole wheat bread.

** Butter alternative
3/4 cup coconut milk*
1/2 cup water
2 Tablespoons yellow cornmeal
1/2 teaspoon salt

*May use 1/4 cup unsweetened finely shredded coconut or raw cashew nuts
instead of coconut milk, and increase water to 1 1/4 cups. If you have
only sweetened coconut, the sugar can be rinsed out with hot water,
using a sieve.

1. Place all ingredients in a saucepan and bring to a boil. Simmer 5 minutes.

It should begin to thicken, about the consistency of thin porridge. I’ve
learned that this can vary with the cornmeal used, so if it isn’t
getting thick, add another teaspoon of cornmeal and cook a few more
minutes until it is like thin pancake batter or porridge.

2.Place in blender, cover, can turn on low, then increase to high. Blend for
about 1 minute until as smooth as possible. (If using shredded coconut
or cashews nuts, blend for 2 minutes.)

3. Pour into a container; cover and chill. It will be runny, but sets up when cold.

This will keep for about 10 days in the refrigerator, but after a few days
it gets stiffer. If this happens, just add a bit of water and stir
briskly until soft. I like to make a new batch every week. If there is
any of the old still remaining, I stir it into a frozen vegetable dish,
such as frozen corn.

Makes One Cup

A good dark German bread would go great with this recipe. I cut up some freshly picked squash and sliced a few pieces and ate the squash raw as a side dish with some dark bread.

I used Ronzoni Healthy Harvest cholesterol free-yolk free extra wide noodle style whole wheat blend pasta in a 12 oz. package. I also found Tofurky Kielbasa vegan Polish-Style meatless sausage. I used whole wheat pastry flour because I don’t keep white flour in the house.

The recipe was very good and you can modify the pasta or meatless product to your choice. Make sure you stir the soymilk as you heat it so the flour doesn’t start to clump up.

Our brain cells are in our frontal lobe of the brain. This is the area of the brain where our spiritual being is located. By taking care of how we treat our bodies determines the health of those cells and your bodies overall health. God’s Holy Spirit communicates with our spiritual being. If you are not nourishing your body with good nutrition and water, your cells will not be healthy. Your spiritual being also won’t be as open to the Holy Spirit.

I have noticed a much deeper overall improvement in my spiritual, physical, emotional, and mental health since I started watching what I put in my body. I only drink distilled water and do have a decaf green tea for breakfast. Try being good to yourself for a period of time and see if you are more at peace and are slow to anger or blame. One other tip is to remove the negative media that is prevalent in today’s fast paced world. I don’t miss hearing about how many people were murdered, raped, or robbed banks in Seattle or Vancouver yesterday.

The cooking school that my church sponsored gave me this recipe. The recipe is from the Lifestyle Center of America. Now that the weather is warming up, it is time to make some salads. Here is a healthy salad and I included the nutritional yield.

Peas and Peanut Salad

3 c Peas (uncooked)
1 c Jicama (chopped up) is a root plant normally found near potatoes or onions *
1/2 c Onion (chopped)
1/2 c Lightly roasted, unsalted peanuts
1/4 c Lightly roasted sunflower seeds (salted or unsalted)
1/4 c Raw pepitas (green pumpkin seeds)
1/2 t McCormick “salt-free” garlic and herb seasoning
1/2 t Onion Powder
1/4 t Garlic Powder
1 c Tofu Sour Cream
4 leaves leafy lettuce, red or green
1 stem green onion, fringed for garnish

1. Rinse frozen peas in a colander and drain well. Pour peas out into a serving bowl.
2. Add vegetables, peanuts, and seeds.
3. Mix seasoning together and stir into mixture.
4. Add sour cream and stir all together until well-mixed.
5. Border with leafy lettuce and garnish with green onion.

*Jicama- The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.

Yield:  6 cups (12 – 1/2 cup portions)
Analysis:  1/2 cup = 1 carbohydrate, 2 fat, 1 protein choice
Calories:  146
Carbohydrate:  11g
Fat:  9.8g
Protein: 5g
Fiber: 3.7g
Sodium:  219mg
%Cals from Fat:  58%

This quarter the church I attend has an excellent guide to begin each day. The quarter’s focus is on Health and Healing. It is available online and the lessons will impact your health and show you how the Creator made us all to live in abundance and joy. Please take a few minutes and start applying these simple lessons into your life. We are not made to die miserable deaths of obesity, heart disease, and cancer. We are not made to be dependent on pharmaceutical drugs. The Creator made everything that your body needs for good health. Click here to read today’s lesson and bookmark the page so you can start your days reading about Health and Healing.

Contact me if you want to find out how to get a booklet copy of the guide.

Here is a recipe that Hope for Health sent me. I made it tonight and it looks delicious. This takes about 30 minutes to prep and 90 minutes in the oven. Serves 8 people.

1-1/2 c. water
1/2 tsp. basil
1/2 tsp. oregano
2 c. grated carrots
1 c. raw brown rice
1-1/2 c. tomato juice
1/3 c. dry bread crumbs
1 medium onion, chopped
1 medium bell pepper, chopped
1 can (15 oz.) garbanzo beans, drained & rinsed
2 Tbls. Braggs Liquid Aminos
1 c. dry textured soy protein
I used Morningstar Griller Crumbles for my soy protein

Preheat oven to 350 degrees. Lightly coat a 2 1/2 quart baking dish with non-stick Olive Oil cooking spray. Make a layer of rice on the bottom of the dish, then a layer of textured soy protein, then garbanzo beans. Sprinkle oregano and basil over. Layer onion, bell pepper, and carrots. Combine tomato juice, water, and Braggs Liquid Aminos and pour over casserole. Sprinkle bread crumbs over top & cover tightly with foil. Bake at 350 for 1 1/2 hours. Makes a healthy meal that has plenty of protein in it.