1. Wash 5 pickling cucumbers and put in clean glass jar.

2. Add 4 garlic cloves (diced)

3. Add 1 teaspoon of mustard seed, 1 teaspoon of celery seed, and 1 teaspoon of peppercorn (or ½ teaspoon of cayenne pepper if you like it spicy)

4. In a small saucepan, heat 1 cup of water, 1 tablespoon of honey, 1 tablespoon of sea salt, and 1 cup of distilled white vinegar. You can use DrKelleyMD Distilled White Vinegar. Stir until dissolved. Let cool.

5. Add vinegar mixture to the cucmbers and spices in the glass jar.

6. Put the top on the glass jar and shake gently until all ingredients are mixed well.

7. Store in refrigerator. They will be "ready in 2 days. They will last in the refrigerator for 3 months.

1. Rinse 1 cup of barley.

2. Cook the barley in 2 cups of filtered water and a pinch of salt.

3. Let barley cool.

4. Finely dice 1 onion, 2 carrots, 2 celery stalks, ½ inch of ginger, and 3 cloves of garlic,

5. Sauté veggies in avocado oil until cooked. Add salt and pepper to taste.

6. Beat 2 eggs, scramble in separate pan and add to veggies.

7. Add cooked barley along with 1 tablespoon of soy sauce and 1 finely diced date for sweetness. Cook for 5 minutes.

Garnish with raw peanuts, sesame seed, and green onions.

Sprouts are one of God’s most healing foods. If you want to read more about sprouts, please see my blog called Four Power Foods. You can visit my Amazon store to order all the supplies you need to get started on your sprouting journey.

You can sprout many seeds, beans, and grains. Simply soak overnight in filtered water, drain in the morning, and rinse with filtered water daily until the seeds sprout. The most popular are broccoli and alfalfa. For more information, see my Sprouting Growing Guide.

1. Cut whole red cabbage in half and rinse well.

2. Chop into ½ inch chunks.

3. Add to oven safe pan. Toss with olive oil and lemon juice. Sprinkle with salt and pepper.

4. For spicy and added healing, add ¼ teaspoon of cayenne pepper and toss well.

5. Roast for 10 minutes at 350 degrees.

1. Wash 6 -inch piece of ginger

2. Cut into small pieces and place in blender with 2 cups of filtered water.

3. Blend until smooth.

4. Pour into saucepan and bring to a boil. Place top on saucepan.

5. Remove from heat and let steep for 10 minutes.

6. Pour the tea through a strainer to filter out fiber.

7. Enjoy!

1. Rinse 8 ounces dried black beans well and soak in 3 cups of filter water overnight.

2. Chop up 1 onion, 1 green pepper, 2 stalks of celery, 2 carrots, 1 jalapeno, and 3 cloves of garlic.

3. Sauté veggies in olive oil for 3 minutes

4. Drain and rinse black beans and add to slow cooker or Instant Pot.

5. Add veggies, salt and pepper. Optional cayenne pepper. Add 1 bay leave and 1 tablespoon of soy sauce.

6. Add ½ cup of quinoa for complete protein. If meat is desired, add pieces of chicken or beef.

7. Add 4 cups of broth or filtered water.

8. Cook for 8 hours in slow cooker or 90 minutes in Instant Pot.

Serve with fresh green salad.

Pineapple core is high in a digestive enzyme called bromelain. This powerful enzyme helps improve our gut’s ability to break down food, reducing bloating. It is also a powerful anti-inflammatory. Combined with turmeric (a power anti-inflammatory), black pepper (which helps turmeric stay in the body longer), and cayenne pepper (improves circulation), this power shot has amazing healing properties.

1. Wash fresh pineapple, remove skin, cut flesh away from the core.

2. Cut core into chunks. Cut flesh into chunks.

3. Add all core chunks and ½ cup of flesh chunks into blender with 2 cups of filtered water.

4. Add 1 inch of fresh turmeric root to the blender. You could substitute fresh turmeric with 1 tablespoon of turmeric powder. Add ¼ teaspoon of freshly ground black pepper and ¼ teaspoon of cayenne pepper.

5. Blend until smooth.

6. Pour mixture into strainer lined with cheese cloth to filter out fiber.

7. Add to glass bottles and refrigerate.

8. If you want fermented power shot, add ½ cup of fermented ginger juice to liquid and then add to bottles. Allow to ferment at room temperature for 1 to 2 days or until bubbly.

This amazing living liquid can be used to created homemade fermented fizzy fruit drinks.

1. Wash 2-inch piece of organic ginger in soap and water.

2. Dice ginger leaving on the skin (which has the wild yeasts needed to start the fermenting process.

3. Please ginger in clean 6 oz glass jar.

4. Add 1 tablespoon of organic raw cane sugar. This is the food for the good microbes.

5. Add 1 cup of filtered water.

6. Place top on jar. I prefer self-venting silicone lid. If you use a regular lid, you will need to “burb” it every day.

7. Please jar in a warn place in your kitchen. Add ½ tablespoon of sugar once a day. Add ½ inch of addition ginger every 3 days.

8. Ferment should be mature and ready to use in 10 days. You will know because you will see bubbles at the top.

9. I recommend keeping fermented ginger in the refrigerator when you do not need to use it. This puts it to sleep and slows down fermentation. AT room temperature, the juice needs to be feed sugar every day. It does not need to be feed if kept in the frig.

10. When making a fermented beverage, add ½ jar of strained liquid to 64 oz juice that you want to ferment. Place in flip top glass bottles that are safe for fermentation.

11. After using the ginger juice, fill the jar with filtered water, add 1 tablespoon of sugar and keep at room temperature for about a day to let the good microbes replenish themselves.

12. You may need to replace some ginger with fresh ginger about once a month if the fermentation starts to slow down.