Eat2Live

Ignatia amara

List of Cilantro Benefits: Powerful anti-inflammatory capacities that may help symptoms of arthritis Protective agents against bacterial infection from Salmonella in food products Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind) Relief for stomach gas, prevention of flatulence and an overall digestive aid Wards off urinary tract infections Helps reduce feelings of nausea Eases hormonal mood swings associated with menstruation Has been shown to reduce menstrual cramping. Adds fiber to the digestive tract A source of iron, magnesium, and is helpful in fighting anemia Gives relief for diarrhea, especially if caused by microbial or fungal infections Helps promote healthy liver function. Reduces minor swelling Strong general antioxidant properties Disinfects and helps detoxify the body Stimulates the endocrine glands Helps with insulin secretion and lowers blood sugar Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema Contains immune-boosting properties Acts as an expectorant Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes.

Wild Burdock Root Cleanses Blood, Clears Acne and Speeds Weight Loss

Kimchi (Korean Sauerkraut)   1 large head napa cabbage - (this type of cabbage will give the traditional look and taste of kimchi) 1 large bunch of green onions, chopped 1 1/2 cups grated carrots 5 or 6 cloves minced garlic (for my taste, more is better, but this is a personal choice) 2 - 3 Tbsp. grated fresh ginger 1/2 - 1 tsp. dried chili flakes 2 Tbsp. sea salt - to taste   black sesame seeds (optional - add later when serving.) (other vegetable options to add: finely sliced daikon or other radishes, turnips)   Cut each napa cabbage leaf if half lengthwise and cut into 1-inch (bite-sized) pieces.   Chop the green onions using both white and green parts.    Combine all of the ingredients in a large bowl.   Massage the veggies with your hands until juices are released.   Pack the kimchi into quart jars, making sure that there is some liquid above the vegetables, and leave a 1-inch of air space on top. Put lids on the jars, without turning them too tight.   Let the jars sit out on the counter at room temp for 3 - 10 days. I let mine sit out for about a week. When the veggies rise to the top in the jar be sure to push down with a spoon to keep them covered by the brine.   Put into the fridge for storage.   (Note: It's the benefit of the fermentation that makes this such a healthy condiment. Amounts of garlic, ginger and chili flakes is totally dependent on how spicy you like your food. This recipe is a variation of one from the Domestic Diva:  whose enthusiasm for all things fermented is contagious.)

Recommendation from Blaine.....BLAM!

From Wikipedia, the free encyclopedia Astaxanthin (pronounced /æstəˈzænθɨn/) is a carotenoid. It belongs to a larger class of phytochemicals known as terpenes. It is classified as a xanthophyll, which means "yellow leaves". Like many carotenoids, it is a colorful, lipid-soluble pigment. Astaxanthin is found in microalgae, yeast, salmon, trout, krill, shrimp, crayfish, crustaceans, and the feathers of some birds.

Very good combination of superfoods

All the green drink powders reviewed, great info.

Great prices on bulk, great find Marlon!

This article contains useful information about the products you use on a daily basis.

Recommendation by BLAM! aka Blaine