The late psychic healer Edgar Cayce was the first to promote the use of castor
oil packs for healing.
For best results, when trouble begins, apply a series of castor
oil packs for 60 - 90 minutes about 3 times a week for a 3 week period.
Hi I've done the castor
oil pack for 3 days and I'm feeling fatigue and my abdomen is sore from it.
Not exact matches
Packed With MCTs
for Weight Management - The MCTs in coconut
oil help your body burn up adipose (fatty) tissue by increasing the efficiency of your metabolism.
2 teaspoons olive
oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely
packed basil leaves, plus a little extra
for garnish
Directions: Wash lemons, then blanch them in boiling water
for 5 minutes / Drain / Cut each lemon into about 8 wedges, removing seeds, ends and extra pith / Toss lemons with salt in bowl /
Pack lemons tightly in jar and cover with extra lemon juice / Seal jar and let lemons stand at room temperature
for 5 days / Shake gently once a day / Add
oil to the jar and refrigerate (if covered in juice, lemons should keep
for up to one year)
3 cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon
packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut
oil or coconut butter
2 cups old - fashioned oats (use certified gluten - free oats
for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3 tablespoons coconut
oil 3 tablespoons dark brown sugar,
packed 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt 1/2 cup chopped dates (I used deglet noor)
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar,
packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed
oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup + 2 tbsp white sprinkles, separated
for the crumb 1/2 cup granulated sugar 1 1/2 tbsp light brown sugar,
packed 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed
oil 1 tbsp clear vanilla extract
You could sub either
for the frozen, just be sure to drain all of the
oil if using artichokes
packed in
oil.
For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup
packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive
oil 1/4 cup water (more as needed to thin sauce) Salt and pepper to taste
* If using sun - dried tomatoes that aren't
packed in
oil, you will need to soak them
for at least one hour, or until soft.
For the mint + pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2 cups of mint (loosely
packed) 1 clove of garlic 1/4 cup of onions, diced 1/2 teaspoon of lemon zest 1 small, mild green chili (seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed
oil (or any neutral
oil)
This healthy recipe
for picky eaters is sweet and just a little bit tart and
packed full of good
for you stuff including Chia seeds, berries, and coconut
oil.
MCT
Oil Capsules 100 % from Organic Coconuts - 1000 mg 180 Softgels - Great Pills
for Energy and Weight Management (1
Pack)
Coconut
Oil Capsules - 1000 mg Organic Extra Virgin - 180 Softgels - Great Pills
for Hair, Skin, Energy and Weight Management (1
Pack)
If you are making this ahead
for lunch
for work, you can leave the lemon juice and olive
oil out, and
pack it on the side, then just add it when you're ready to eat.
1 large eggplant, cut into 1/4 - inch - thick rounds Olive
oil,
for brushing the grill pan 1 cup
oil -
packed sun - dried tomatoes, plus 2 tablespoons of their
oil 1/2 cup bocconcini
packed in
oil 6 fresh basil leaves, torn into small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper
A zesty recipe
for cold rice salad
packed with Southwestern flavors like green chiles, avocado, corn, tomatoes, red onion and cilantro lightly dressed with lemon and olive
oil.
After simmering
for 20 minutes place a ladle of sauce in the food processor with 3 sun dried tomatoes
packed in
oil then return to the pot and use the immersion blender.
Oh, btw, we add flax seed, olive
oil, whipped up eggs, and wheat germ to the oatmeal and my kids all still really enjoy it and it has become a power
packed nutritious meal
for my need to gain weight child.
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups
packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable
oil for frying, such as sunflower
Makes 12 1 cup quinoa, rinsed 1/4 cup vegetable
oil, such as safflower, plus more
for pan 2 cups all - purpose flour, plus more
for pan 3/4 cup
packed dark - brown sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup raisins 3/4 cup whole milk 1 large egg 1 teaspoon pure vanilla extract Directions
What I love about this recipe is that its easy, requires minimal ingredients,
packs flavor, uses truffle
oil & rosemary (faves), has little calories, is great
for entertaining, has a crunch factor, and more nutrients than the traditional potato based fries!
1 cup brown sugar,
packed 1/2 cup coconut
oil * (or butter
for non-vegan) 2 eggs 1 tsp vanilla 3 ripe bananas, mashed (or thawed frozen bananas) 1 1/4 cup emmer flour 1/2 tsp kosher or sea salt 1 tsp baking soda 1 cup roasted pecans, roughly chopped (roast
for 6 - 7 minutes at 325 degrees)
Say good - bye to bacon bits: Top a baked sweet potato with garlic, olive
oil, a whole bunch of kale, and protein -
packed ricotta
for a complete meal that'll leave you satisfied «til the next one.
1 yam 2 Tbsp grapeseed
oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 carrots, peeled and chopped 1 c fresh spinach, tightly
packed 2 Tbsp sunflower seeds 1 Tbsp pumpkin seeds Juice of 1 lemon 1 Tbsp ground cumin 2 Tbsp sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to taste A little flour,
for dusting the burger patties
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1 tsp organic toasted almond meal 2 tsp organic ground flaxseed
for sweet, sprinkle a dash of ground cinnamon and cardamom
for savory, pinch of salt and pepper Add boiling water to desired consistency, and finish with a bit of coconut
oil or ghee The add in options to customize the bowl are endless, and the dry mix portion
packs beautifully in small bags
for travel
for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
Organic Coconut
Oil, 2
Pack of 16.91 oz, Extra Virgin Unrefined Cold - Pressed
for Cooking, Hair and Skin Lotion
Ingredients
For the cookie dough: 1 cup of margarine, softened (must be made with 80 % vegetable
oil, I use Land O Lakes) 3/4 cup granulated sugar 3/4 cup
packed brown sugar 1 box of french vanilla instant pudding mix, dry 2 eggs 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cups of all purpose flour Directions: 1.
Ingredients: 2 tablespoons olive
oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1
pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra
for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes
For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
For The Cake Ingredients: 1 cup
packed brown sugar 1/2 cup vegetable
oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt
FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (
FOR THE GARNISH) Directions:
FOR THE GARNISH) Directions: 1.
for the gremolata: 1 clove garlic 1/2 teaspoon lemon zest salt 1/2 cup loosely
packed mint leaves 2 teaspoons extra virgin olive
oil
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup
packed brown sugar 2 tablespoons canola
oil 1 large egg splash of vanilla extract cinnamon sugar,
for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
And please consider using tuna
packed in
oil for this recipe.
For the chimichurri: 4 cloves garlic 1 cup loosely
packed fresh cilantro 1 cup loosely
packed fresh parsley 1 teaspoon dried oregano 1/4 cup red wine vinegar 2 tablespoons olive
oil 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 3/4 cup veg broth
For a recipe like this, I try to find a good Italian tuna but any brand will work as long as it's
oil packed.
1 head raw cauliflower 4 tbsp cold - pressed olive
oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely
packed mache lettuce, rucola (rocket) or spinach leaves sprouts,
for garnish
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more
for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (
packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola
oil 8 ounces cream cheese (softened)
For the roasted red peppers, I assume you drain the water /
oil they are
packed in?
For the edamame pesto: 2 cloves garlic, chopped 1 cup
packed basil leaves Handful (1/4 cup or so) fresh cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons fresh lemon juice 1 teaspoon olive
oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast
Basil
oil packs one of my favorite sun - kissed ingredients into a bottle
for you to use in the middle of winter, or right now!
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive
oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers
for garnish 1 cup (34 g)
packed watercress Freshly ground nutmeg, to taste
2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned
for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola
oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup
packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon
for tartlets and on fruit, just before serving Whipped cream, optional
1/2 cup
packed fresh dill 1/2 cup
packed fresh mint 1/2 cup
packed fresh parsley 1/3 cup
packed fresh basil 2 garlic cloves, chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2 cup extra virgin olive
oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips,
for serving.
1 1/2 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg Pinch of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1 tablespoon lemon (or orange) zest 1 cup
packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable
oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar,
for sprinkling
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive
oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely
packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices
for garnish
1 ball pizza dough (if buying fresh, ask
for enough
for a large pie) 1 cup caramelized onions 1 / 2 lb smoked mozzarella, shredded 2 cups loosely
packed arugula leaves olive
oil
These Meyer Lemon Olive
Oil Muffins are packed with delicious lemon and olive oil flavor and speckled with chia seeds for added prote
Oil Muffins are
packed with delicious lemon and olive
oil flavor and speckled with chia seeds for added prote
oil flavor and speckled with chia seeds
for added protein.