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1 bunch of spinach, chopped
4 to 6 medium tomatoes
1 cooked sweet potato or 1 or 2 avocados
1 rounded teaspoon of celtic salt
Put in blender and blend ‘til smooth. You may warm it up but not over 118 degrees or you will defeat the purpose and kill the enzymes.
2 cups of raw organic almonds. Soak overnight.
Blanch in boiling water for 30 to 60 seconds.
Pop the skins off. Discard the skins as they contain the inhibitor. Put almonds in blender, generously cover almonds with water, and blend for 3 or 4 minutes until smooth and creamy. You may have to add more water to get the consistency you want. Thicker for dips and thinner for salad dressings and toppings.
Now that you have a creamy base you may add anything you like.
Here are some suggestions:
Most people who have health concerns have underlying food allergies. Avoid these for 2 weeks then you can introduce these back one at a time to see what you can tolerate. This is the best way to see if you have food sensitivities and if they are contributing to your health challenges.
“Dining in the Raw” by Rita Romano is the most concise, comprehensive guide that I have ever seen on exactly how to eat. In the first 40 pages Rita covers the essential basics on the little known concept of food combining with an easy reference chart; the importance of understanding acid/alkaline foods with a quick reference list; and lastly the misunderstood mighty enzyme, the king pin of life itself. The rest of the book is filled with delicious and nutritious food ideas. Whether you are a staunch meat and potatoes lover or a ‘born again’ live fooder, this is a must read if you hope to be vital your entire life.
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