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Flush Those Stones

Liver Cleanse Gallbladder Flush

The crazy things I do while I’m on vacation… if fasting for 4 days in subzero temperatures wasn’t enough, Heathy and I decided to follow things up with Dr. Hulda’s Liver Cleanse protocol. I’ve done this liver flush 3 times prior to this but it was new territory for Heathy. If you take a moment to read through the liver flush instructions you’ll see that it is written with an air of caution and urgency. For someone who has never done this procedure it is a bit intimidating. Reading through the instructions you may think that you may explode in your pants if you don’t follow the directions to the “T”. If you do attempt the liver flush I highly recommend that you do your own research prior and feel comfortable with the instructions. After 4 flushes and many slight deviations from the “strict” instructions I have yet to have an explosive incident… other than those expected from the flush. I hope you notice the term “flush” is showing up a lot and that’s what you should expect… to be flushing, the toilet, a lot, as in multiple trips to the toilet once things get “moving”.

Heathy and I waited 2 days after coming off the fast before doing the flush. Do not do the flush during or immediately after a long fast. You can become very nauseous and sick by doing so. I’m guessing that it has something to do with drinking a 1/2 C of olive oil. Not the best thing to do immediately after a fast. That is why we ate fruit and drank green smoothies for 2 days prior to the flush. Heathy did get a bit nauseous during the night (3am) but it passed. I didn’t experience any discomfort except for stinky olive oil and garlic burps the next day.

The supplies we used were:

Flush Kit
  • grapefruit
  • orange
  • Epsom salts
  • olive oil
  • garlic

Here’s how things went down for us on Tuesday night:

  • 10 am – 1pm apples, oranges and green smoothie
  • 1pm – no more eating
  • 7pm – 1st Epsom salt drink
  • 9pm – 2nd Epsom salt drink
  • 11pm – Olive oil, grapefruit, orange and 1 clove of pressed garlic, blended and strained

We made the addition of garlic to our drink at the last minute. I’m not sure if it effects the amount of stones that come out. We just wanted our drink to taste like a salad dressing, which it did, a very garlicy dressing.

It took me an hour to get to sleep. Heathy seemed to be having more trouble falling asleep but eventually she did as well. By 3am I was up and taking a #3… that’s a combination of a #1 and #2 which is to be expected. It was just a taste of things to come… so begins the “flush”.

Liver Love Dressing

Tuesday morning:

  • 7am – 3rd Epsom salt drink
  • 8am – Panicked phone call from Heathy’s mom. Her parents’ basement was flooding and the water was out.
  • 9am – Help shop vac the flooded crawl space and take 4th and final Epsom salt drink…. gurgle, gurgle
  • 10:30 – Return to apartment in the nick of time… explosive #3

We returned to the apartment I went to the bathroom 6 times between 10:30 and 3pm. Not much to see floating though I could feel some solids coming out. Typically you get little green floaties smaller or about the size of marbles. Out of 5 trips to the toilet I saw 4 floaties, the rest sinkers. Which is good since the sinkers are true stones. Circumstances didn’t allow me to use the strainer technique to check for stones. In the past I was able to strain and rinse what was coming out and see the stones. This flush was a “faith flush”. I just have to believe that the procedure eliminated stones. For those of you needing a little more than faith to go on you can invest a couple bucks in a cheap plastic pasta strainer from the dollar store. The diameter needs to be small enough to fit inside the toilet with the seat up. Check out the pictures here to see what I’m talking about. The picture has it resting on the seat. Don’t try pooping into it like this, you’ll surely regret it. The picture is for display purposes. You lift the seat and set it inside, then close the seat. Now it’s business time. When you finish blasting off on the toilet, fill a pitcher of tap water and pour it into the toilet over what’s in the strainer. This will flush out all the smaller debris. I realize it sound pretty nasty straining your poop and all but it’s for a good cause: your health. Suck it up and be tough. The stuff came out of your body. You should be able to look at it. Put on a pair of those thick yellow kitchen gloves, goggles and do what’s gotta be done. Flush that gallbladder, heal your liver and give your body the love and respect it deserves.

Here are some helpful tips if you undertake this flush:

  1. Start early and finish early. In hind sight we would have started earlier, gone to bed earlier and would be done with all the “flushing” earlier.
  2. Be sure that the bathroom is available all day and in fine working order. Be considerate to roommates, family and guests and pick a day when bathroom traffic isn’t high and there aren’t any festivities going on.
  3. Make sure you do it on a day that is completely clear. At 8:30pm on the flush day I was still visiting the toilet. At that time it was just wet farts, a regular shart fest… which leads us to tip #4
  4. Be sure to have plenty of toilet paper on hand. If you’re spraying and flushing all day then you’re gonna burn through the rolls quicker than frat boys at a rave.

So if this post hasn’t scared you off, you should be amply equipped to cleanse your liver and gallbladder. Have fun and Keep It Live!

blog, How To, Raw Food Adventures, Uncategorized

Day 2 – Canada Juice Fast

Jar O' Juice

As day 1 came to a close Heathy and I had each consumed a large green juice and a large glass of the celery, apple, ginger and cranberry blend. Spaced out between those 2 juices I had 4 large mugs of warm/hot tea and a glass of water. So the green juice fast is shaping up to be a hot tea fast. I guess I should share with you the tea blend of choice on the fast. At the moment we’re making a lose tea mixture of reishi mushroom, pau d’arco, cat’s claw, oat straw and chaga. Last night we added some astragalus root to the blend and were both in agreement that it was a bit overpowering.

Juice me!

The tea blend is chocked full of immune boosting, anti-viral, fungal, bacterial and health enhancing herbs. I was happy to read about the yeast eliminating properties of pau d’arco. I’ve been sweetening my teas with maple syrup or raw honey. Both of which are local.

The sleep schedule has had us getting to bed later than usual. Last night being New Year’s Eve, we had an excuse to stay up a bit late drinking tea. Late to bed equals late to rise. In the snowy Canadian landscape I’m cool with slipping into hibernation mode. We weren’t out of bed until 11am this morning. I made juice while sipping hot water with lemon. Both Heathy and I noticed how sore our lower backs were. We had done yoga the day before but we think the soreness had to do with multiple factors, one of them being the fast. A little yoga loosened things up.

By 4pm we were out the door and visiting Heathy’s parents house. While there we had a real treat: hot miso soup with garlic. We blended it smooth in the vita-mix. It truly hit the spot. This was followed through out the evening with mugs of hot tea and honey. We ended up staying late and missing our evening juice. We both felt ok with this though and retired for bed by 11pm.

My energy level has been pretty consistent. I am experiencing occasional hot flashes accompanied by shaky fatigue. I just go with it and eventually it passes.

Fasting in subzero temperatures is a new experience for me so I’m not going to push things. At the moment the outside air temp is -24C which is -15F. Fasting is a real heat sucker so if I feel things getting a little to intense I’m not going to hesitate in backing off. Day 3 should be very telling.

blog, How To, Recipe

Kimchi for You and Me

This jar will take 5 cabbages

Tis the season for fermenting vegetables… the weather is cooling off in Florida and the cold weather veggies are coming into season. I’m in the process of editing a kimchi making video and I just wanted to share the recipe while I had a chance. This recipe should safely fit into a 1 gallon jar when mashed down.

2 heads of cabbage – save several large outer leaves to cover the finished product
2 large carrots
shred and salt, shred it good and massage salt in so cabbage sweats, you want it juicy.

Puree these ingredients and mix in with cabbage and carrots

Everything you need

1 onion
1 clove of garlic
3 hot peppers, dry or fresh
3 T fresh ginger

Optional: 1 T  probiotic (Body Ecology)

  1. Shred cabbage and carrots, salt and massage.
  2. Puree above ingredients and mix in with shredded cabbage.
  3. Stuff cabbage mixture into jar and mash down removing all the air pockets and bring up the juice level.
  4. Place saved cabbage leaves on top of kimchi. Press down completely covering kimchi. Use a ceramic bowl, mug, small plate… anything to weigh down the leaves. You want enough pressure to bring the juice above the level of the kimchi mixture. Get creative, make it work. If all else fails add a mixture of 1 T salt to 1/2 C water. Add enough to bring level up.
  5. Cover with a towel to prevent bugs from getting into it and place in a cool dark place. Check on it regularly. It should be read to refrigerate in a week.

Kimchi and ferments like sauerkraut and miso are great immune boosters and they also help to repopulate your healthy internal flora. Fermented veggies are a daily staple in countries like Korea, China and Japan where cancer rates are much lower. These foods must be unpasteurized. Don’t think you’re getting the benefits from eating a kraut covered hot dog, it ain’t the same. Check out The Body Ecology website for great information about friendly ferments and how they can change your life.

I’ll be posting a video shortly. Keep it Live!

blog, How To, Raw Food Adventures

Durian is back on the menu

Most of you out there probably weren’t aware that during the summer we were in the midst of a durian drought. Not to worry, the drought is over. For those of you who haven’t been formally introduced to durian or had an official durian experience… allow me to make the introduction:

Meet Durian: King of Fruits
Meet Durian: King of Fruits

Durian, commonly referred to as the “King of Fruits” is a tropical fruit that grows on some the oldest living and tallest fruit trees in nature. Durian has 3 properties that make it the King and make it unique: smell, texture and taste.

First off durian has a high sulfur content, which is the chemical that gives garlic, onions and eggs their distinct odor. The potent odor given off by a durian has gotten it banned from public transportation and places like theaters and hotels in Southeast Asia. Don’t be surprised if you hear comments from unschooled observers first encountering durian like, “is there a gas leak?” or “did the cat pee in the corner?” No two durians smell the same and the smell evolves as the fruit ripens as well. It’s this smell that attracts tropical wild life like tigers, orangutan and elephants who are known to savor a good durian.

So if you’ve made it past the smell, now comes the texture. Durian is one of the few fruits having a high fat content like avocado and olives. Durian also has the highest protein content of any fruit. Durian is the total package: fat, protein and sweetness (carbs). No wonder they call it the King. This combination of fat, protein and sweetness give durian the texture of custard when fresh and ice cream when frozen.

It all comes down to flavor and durian is not lacking in that department. In truth, the taste defies all description and any attempt to describe the taste is an injustice that has the potential to deter an individual from having their own durian experience. I’m not going to lie to you, many of the descriptions you will come across regarding the taste of durian is unflattering at the least extreme and hostile at the greatest extreme.

What's that smell?
What's that smell?

One critic compares Durian to “crème cheese onion sauce and sherry wine” another “its taste can only be described as indescribable, something you’ll either love or despise… Your breath will smell as if you’d been French-kissing your dead grandmother.” I know what you’re thinking, “why the hell would I want to eat that?” I’m not sure I can persuade you with words. Let me just say I equate eating durian with a religious or shamanic experience. The durian fruit is considered a warming food, stimulant and aphrodisiac. It’s funny that the foods that compliment durian are aphrodisiacs as well like nutmeg, vanilla and cacao. When consuming durian, especially for the first time,  preparing yourself and the dining environment is a must. Durian can’t be consumed casually like picking up a slushy at the Quickie Mart. A certain amount of reverence has to be shown to a fruit that weighs in at around 8 pounds and is protected by a hard spiked shell. Light some candles, turn down the lights, put on some tribal rythymns and open your heart and mind. Enjoy this brief video introduction to Durian, the King of Fruits: