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With aging baby boomers population fueling the longevity and anti aging industry many therapies, supplements and drugs have flooded the market. Nutrition, diet and calorie intake have proven to have a significant result on how long and how well we live. Dr. Koch in 1930 had showed that the cell can live forever when he kept a chicken heart alive for 7 years. All the cell needed was timely removal of metabolic waste and a constant supply of nutrients.
Pumpkin pie filling 1/2 cup lakanto 2 teaspoons cinnamon 1 teaspoon ginger 1 teaspoon cloves 1 teaspoon allspice 1/ 2 teaspoon vanilla bean or 1 teaspoon alcohol free vanilla extract 1/2 teaspoon salt
In our magnificent, fast-paced technological world, we have tuned out the inner call of the needs of our bodies and often live preoccupied with outer success. Most of our children have never been to a farm or seen how real fruit grow on trees. We've become out of sync with nature and this has led to confusion about how to live in a way that supports life - both our own and that of our Mother Earth. Choosing to live a detoxifying lifestyle based on the nine principles bellow can bring us closer to our natural state of health and happiness.
Line the glass pie dish with unbleached brown parchment paper or use coconut oil to grease lightly. Press your dough into glass pie dish you. Bring the dough up the sides of the dish and press it in thinly. The dough rises during baking process. To make a nice crust design use the pointer finger and thumb of your right hand and your pointer finger on your left to create the little triangles
Ingredients 1/2 cup golden lakanto 1/4 teaspoon celtic or himalayan salt 1 teaspoon alcohol free vanilla extract or 1/2 teaspoon of vanilla bean powder
Have you been craving a healthy, yet decadent fluffy pie made with very little added sweetener and all Paleo ingredients? Maybe with an almond flour crust? I have, and I’m sharing my latest inspiration with you in two installments –first comes this easy-to-make Paleo Pie Crust. Next, in a few days, will be a dairy-free Banana Cream filling.
Place a metal mixing bowl and wire whisk in the freezer for 15 mins. Take them out of the freezer. Remove the coconut milk from the fridge. Skim the solid part of the coconut milk off the top of the can and put it in the cold bowl, leaving the liquid part. Whip on high for about 5 minutes, until it is starting to get thick.