Home Remedies

Epsom Salt Bath

Epsom salts contain magnesium sulfate. Magnesium is one of the most needed minerals that are lost during fever or under any stressful life circumstances. Lack of magnesium causes many problems, one of the most dangerous being spasm of internal organs and of large muscles, which includes the heart. An Epsom Salt Bath is a very effective and inexpensive way to replenish many lost minerals, particularly magnesium.

For a great way to relax, sleep better, soothe sore muscles and remove toxic wastes try this wonderful Epsom Salt Bath.

In bath water that is as hot as you can tolerate, dissolve the following ingredients and soak for 20-40 minutes, rinsing well when finished. If you have low blood pressure, consider wearing a frozen headband. If you have high blood pressure, eliminate the baking soda. Repeat this bath 3-4 times per week when under severe distress or illness, or at least once per week for general relaxation and de-stressing.

• 2 cups Epsom salts
  
• 1 cup unprocessed sea salts
  
• ½ cup baking soda
  
• 8-10 drops of your favorite essential oils, mixed in honey or milk (optional)

Meat & Vegetable Extract Concentrate

This is one of the oldest and best home healing remedies that my grandmother used any time any one of us was too sick to share the bounty of our table. It worked because she was able to extract the basic component of protein (amino acid) from the meat and all the minerals from the various vegetables and have them together in a very palatable, concentrated extract that, as she used to say, “will bring people back from the grave”. What makes it so effective is the slow, low heat cooking method that coaxes the amino acids and nutrients out of the ingredients. This method causes no challenge to a distressed intestinal system. The cooking process does the digestion for you, and the nutrients are ready for absorption. So, it is with great pleasure and pride that I share my grandmother’s recipe with you:

• 3-5 lbs of low quality, absolutely organic, free-range beef or lamb cut into small cubes
  
• 8 oz of water (preferably filtered or spring) per pound of meat
  
• 3-4 organic carrots, chopped
  
• 3-4 organic celery sticks, chopped
  
• 1-2 parsnips, chopped
  
• 3 large, organic potatoes, peel 1 inch into the pulp and discard the center
  
• 1 garlic clove, chopped
  
• 1 small onion, chopped
  
• 1 bunch of either fresh dill or fresh Italian parsley, coarsely chopped
  
• Sea salt to taste

Fill the bottom of a large double boiler with cold water. Add all ingredients to the top of the double boiler. Set burner on stove to the lowest possible heat. Cook at this low heat for as many hours as it takes for the meat and all the ingredients to almost dissolve; Generally 6-8 hours.

Strain the obtained concentrate with a cheesecloth and place broth into refrigerator until the fat has congealed at the surface. Skim the fat. The resulting concentrate, ½ to 1 cup at a time, should be consumed between meals. For best results drink at room temperature or slightly heated, but do not microwave.

Of course, if you are unable to make this concentrated extract, your grandmother’s old-fashioned chicken soup recipe is a good substitute, as long as her soup, too, is started with cold water and cooked very slowly at low heat. Just remember to try and use as many organic ingredients as possible.

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