Warren's Massage

Flu season is here. This is a really good cough syrup that you can make up:
2 Tbsp Apple Cider Vinegar - gut health
2 Tbsp Honey - antimicrobial
2 Tbsp Water - whole body needs, including brain to function
1/4 tsp Cayenne pepper - circulates your good internal fighting army
1/4 tsp Ground Ginger - anti-inflammatory

1) Place all in a glass jar
2) Put the lid on and shake to combine.
3) Take 1 Tbsp as needed (Shake to mix before taking)
4) Store in the fridge

Notes:
Apple Cider Vinegar - Look on the label and make sure it says "with the mother". Don't buy "Braggs" brand, even if it says "with the mother".
Honey listed in order from best - 1) raw honey, cold extracted 2) honey, heat extracted, local bee keeper etc 3) honey from big brands.
Water - filtered water is always better for you - even a Phillips jug type, sold at the supermarket.

***Most important***BUT OPTIONAL because God IS Love***
Do your best, and then pray to the Creator God for a blessing on it before you take it.

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Plant milks don't contain cholesterol and are easy to make.

You can make a variety of plant-based “milks” by blending raw nuts, seeds, and grains with water.

Almonds, cashews, macadamias, Brazil nuts, hazelnuts, pecans, pistachios, coconuts, soybeans, h**p seeds, pumpkin seeds, sunflower seeds, sesame seeds, , flaxseeds, quinoa, millet, rice, and oats can all be liquefied into delicious milks.

Homemade milks are fresh, free of additives and preservatives, and you can completely control the integrity of the product: the quality of the ingredients, the sweeteners, and the texture.

“Milking” raw nuts, seeds, and grains is quick and easy. Here’s how to do it:

SOAK nuts, seeds, or grains by placing in a bowl with filtered water and a pinch of sea salt. Different foods require different soak times. You can google basic soaking times for nuts and seeds.
Soaking removes enzyme inhibitors, improves digestibility and nutrient bioavailability, and helps everything blend more easily. Rinse thoroughly and drain.

BLEND with filtered water. A high-speed machine like a Vitamix is preferable to really pulverize the mixture. A 1:3-1:4 ration of nuts/seeds/grains to water generally yields good results. I start with 2 cups of water and gradually add more water until I get the taste and consistency I like. Blend for about 1 minute. This can warm the mixture. Chill in the fridge, or blend with ice to consume immediately.

SWEETEN the milk to taste with pitted dates, stevia, maple syrup,honey, coconut sugar, etc. You can also add 1 teaspoon of quality vanilla extract to boost flavors or straight Vanilla, You can also jazz up your milks with raw cacao, fruit, cinnamon, nutmeg, or anything else that tickles your fancy.

Some foods like cashews, macadamias, and pecans yield smooth milks. However, with most other foods, like almonds, you will get some texture. You can enjoy this fibrous milk, or strain it for a smoother, more commercial-style blend. Place a nut milk bag over a large container, pour the milk in, and gently squeeze the bag until all liquid has passed through.

You can use the pulp as a body scrub by mixing with some coconut oil, or dehydrate it for use in cookies, crusts, and crackers or you can make nut yoghurts as well

ENJOY Most milks will keep in the fridge in a sealed container for two or three days. Freeze any leftovers in ice cube trays for use later. Homemade milks can separate when stored. Just shake or blend again before drinking.
:)

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