As a way of introduction to FREE Universal Healthcare , may I repeat an old clichà © and what I consider to be a simple truth, "we are what we eat!" What I found over thirty (30) years ago is that the "food" we take into our bodies, whether it be actual physical food that feeds our bodies, mental thoughts, or whatever exists in the visible and invisible environment surrounding us, creates us and ALL that we are. It always has and always will. Whether we are in great or in poor physical and/or mental condition, we have created this condition through the biological and psychological "food" that we "eat". Developing the knowledge of what to take and allow into our bodies is one of life's important practices.
The knowledge and practice of eating optimal food that feeds our bodies gives us the biological foundation and the confidence to live in this world without the fear of getting sick! One's selection, preparation and eating of wholesome and nourishing foods is of vital importance for one's optimal health and long-term survival on this planet.
Where does this begin? Right in one's own kitchen! The kitchen is our wellness center! It is the heart of the home! The hearth from which we nourish our families, our communities, ourselves! This is wonderful news as it empowers us to take our own health into our own hands.
How do we transform our kitchens into wellness centers, thereby creating the health, happiness, and peace we all seek?
1. We equip our kitchens with the right tools and supplies: A gas stove, quality cast iron pots, pans, pressure cookers made with stainless steel, a sharp vegetable cutting knife, wooden cutting boards, and quality cooking utensils.
2. In clean glass jars, we store healthy condiments such as high quality sea salt, shoyu soy sauce, umeboshi plum, miso, and bulk foods such as grains, whole-wheat pastry flour, beans, seeds, and nuts in all their abundant variety.
3. We store in our kitchen and/or refrigerator organic plant-based seasonal foods, vegetables, fruits, and plant-based protein, such as tofu, tempeh, seitan, and dry beans in their abundant variety.
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