Parasite Cleanse Tea

amoebas

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Here is our Parasite Cleanse tea.  You can make as much or as little as you want per day and it keeps well over night, just re-heat in the morning.

Make new batch every two days.

Do not use for more than 5 days at a stretch, give 5-7 days in-between uses as it contains wormwood family and is POTENT.  Take an equal amount of leaves, allow to simmer for a bit, then yum it down…..tastes like serious medicine.

Left is EPAZOTE

And the ESTAFIOTE

050Himalayan Basil – from the Himalayan Mountains, hence the name

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Leaves from Clove tree

neem

To the left is NEEM, cure all plant from India, good for everything, seriously, grows fairly easily, put one in your yard if you have one, if you dont, ‘start one out from seed in a pot, when big enough – put one in a local park, no one will know…

I didnt add a picture of garlic as I assumed you would have that one covered, put in some cloves…042 043 044 neem 046 047 048 049 050 051 052

Tamarind Frijoles [Beans] – these are rad…

Super great tamarind beans on a table

tamarind, frijoles [beans], chili de arbol, garlic, onionThese are the best beans I have made since the Frijoles con Chocolada!

What you’ll need – Tamarind pods, Chili de Arbol, Garlic [I used Elephant for this], Beans [I used Black], Onion, Sea Salt, Ground Black Pepper, Tumeric [powdered], 2 large yellow stripped Hierloom Tomatoes, oil [I used Olive, you may choose whatever you like] and 2 large green Jalapenos.

Start by getting your bag of black beans and emptying it on the counter to beginning the most essential part of the process – rock separation.  If you do not have to worry about rocks in your beans where you are, great, if you are in a place where there are rocks, you probably know by now if you have had homemade beans.  Do a very good job with this step, I have a Dentist appt. soon due to my negligence=]

Now rinse and soak the beans in as clean a water as you can find.  Try to avoid Tap water and have some kind of filtered water if possible.  The beans will soak up this water and whatever is in it will then be in you.  Know your Water, it completes you.

I used a pressure cooker, you can opt for a simple pot, just as effective and if you do it over a wood fire, even better.

Stir fry the Onion until it starts to lightly brown, then add the Garlic mixture.  In chopping the Garlic, chop it together with a tablespoon or two of the Sea Salt and the dried and fresh Chilis.

Add whole Tamarinds AFTER, you take off the shell.  Put in the whole thing, the seeds will be cooked and end up soft and chewy, turns out they also have a lot of good stuff for you, vitamins and minerals and things scientists don’t understand but know are good for us=]

Let this get darker brown, but NOT black.  Now add the chopped tomatoes.  Stir randomly to ensure even browning and minimal sticking, some sticking O.k. as Beans, Water and boiling are en route.   Add a little more Sea Salt and Pepper and now also add the Tumeric.  Your mixture should be brown, juicy and getting to a semi gravy like state.

Now add Beans and Water, stir a bit to initiate ninjafication.

As beans are cooking, add water to enhance the gravy aspect to your desired thickness.  If using a pressure cooker check after 20 min and then continue checking every 15 adding water or not based on what you like.  I fill the standard pressure cooking pot to about the halfway point with my Beans and Flavor mix and then water right to with a 1/2 inch from the top and that has me covered for a 30 min cook which is usually great for eating and right on time if you want to continue fine tuning.Super great tamarind beans on a table

Enjoy this most insanely healthy dish, add to brown rice, make a perfect protein by adding to CORN Tortillas.  Feel free to heat your Tortillas, toasting them, browning them, whatever shakes your shaker.

A serious bean and rice recipe for not so serious folks=]

dark prepared chocolate

Here is a whoop diddly recipe for a beans and rice meal with a side of plantains cooked Havanna Style.

For the Frijoles/that means beans, start by sautéing a large onion in the bottom of the pressure cooker, in whatever oil shakes your shaker.  For this I used Oilve.  Add to this a whole head of garlic, the cloves minced, sea salt to taste, black fresh ground pepper and the dry hot chili mix we made a little while ago in Mulege.  The dry chili mix is basically an assortment of dried chillis, hot or not, slow roasted until they turn to ash over a period of usually three hours.  This blackened ash is then added to oil for an instant mouthwatering salsa, or added to dishes such as this for seasoning.

beans cooking with rice on classic stove
beans cooking with rice on classic stove

Add to this sizzlefest some tomatoes, paprika and tumeric… Once everything is nice and browned, add the beans and water to near the top of the pressure cooker.

Lastly, I added to heaping spoons of unsweetened prepared DARK chocolate, you could just as easily use non milk dark chocolate baking squares…

Now just wait…. in about 30-45 min you’ll have the best beans EVER!

The Rice

Start by sauteing an oinion until it starts to brown, then add two carrots chopped lengthwise and sideways so that you have thin sticks.  Add raisins, sea salt, fresh ground black pepper, tomato rough chopped, Habanero minced, thyme, oregano and lastly the rice.  Lower the heat and saute it ALL for a bit, until the rice browns slightly…

Now add water, keep the heat low and wait, when you see that almost all but a 16th of an inch of water remains or slightly less in the bottom of the pan – usually around 30 min, all relative though, turn off heat and keep covered.

rice cooked with carrots, raisins, onion, thyme, oregano, sea salt, fresh ground black pepper

Plantains

Get yourself a cooking banana, the darker the skin the better, cut it into 1/4 to 1/2 inch slices, elipses more than just circles and fry in skillet with about a 1/4 inch of oil.  Make sure the oil is very hot but not smoking when you add the banana slices.  They will be ready on each side when it becomes a golden brown…

Niurka cooking plantains as done in Cuba