Discovering The Pathway To Success And Empowerment

You are born with the desire to realize your potential… the greatness inside you. You naturally want to become successful and empowered. It’s your human nature to desire and realize your inborn possibilities.

All the answers are already within you… the unique miracle of YOU. You just need to become aware of your true nature.

This video is introducing you to very important key principles helping you to be aware of what you are and always will be and giving you food for thought.

Here are the titles of the 7 short lessons:

  • Knowing your purpose puts meaning into your decisions
  • Awareness allows you to be at one with the Universe
  • Intuition is your wise adviser cutting through trial and error for instant clarity
  • What if YOU were really a multidimensional being?
  • You are the creator of your own reality
  • Freedom is like letting go of your own failings
  • Are you a victim, or do you take responsibility for yourself?

 



How to Make Your Own Organic Almond Milk For Pennies

Almond Milk Recipe:
1 cup almonds
3 cups filtered water

  1. Wash and rinse almonds with clean filtered water then soak with fresh water for 12 hours.
  2. Rinse again and place in food processor with 3 cups of filtered water
  3. Blend on high until mixture is smooth being careful not to blend for too long as the milk may become too hot.
  4. Pour milk into a nut milk bag and squeeze out all moisture. (cheese cloth or a stocking can also be used instead of a nut milk bag)

Variations:
Hazelnuts, Brazil nuts can also be used. Neither of these nuts requires soaking.
Add 1tbls flax seeds and 1 tbls agave to make a sweet almond milk

One of the benefits of making your own nut milks is the cost. It costs me around $2.50 to make one litre of almond milk. The cost to buy retail is anywhere between $5 and $8. In addition, I get to use the almond meal in veggie patties, pizza base or a desert. There are many uses to stretch your imagination.

Video Transcription

Dr. Dzung Price:

This is Dr. Dzung Price from Beyond Good Health TV, and today we’re going to show you how to actually make almond milk, because almond milk is just a fantastic substitute for dairy and you can use it in all sorts of fabulous recipes. I have here, Kristine Matheson, author of the renowned “Cancer to Wellness Manual.” So she’s going to show and demonstrate how we actually use this in so many other recipes, especially when you’re creating recipes that help you recover from cancer, because you can’t go and you know dive into the dairy or any of the other processed beverages that actually are so very unhealthy and high, full of sugar. Isn’t that right?

Kristine Matheson:

That’s correct. One of the things, too, about making your own almond milk, I know it saves an absolute fortune because to buy a carton of almond milk, it’s about $8, whereas I worked out the other day, it cost me about $2.50 to make my own almond milk to have a container equivalent to what you buy in a container that you buy from the stores and plus you have control of what’s in it and it’s not heated.

Dr. Dzung Price:

Yes.

Kristine Matheson:

One of the things that they’re probably under the direction of through the TGA or through the government bodies was the fact that when they give out products, they heat them . . .

Dr. Dzung Price:

Yes.

Kristine Matheson:

. . . which takes away all the nutrients. Now, what I’ve done is I’ve actually soaked a cup of almonds, and as you can see, it looks more than a cup because it expands, and then you wash the almonds as well. So, you just soak them and then throw them in a high speed processor.

Dr. Dzung Price:

Use the organic almonds when you can.

Kristine Matheson:

Yes, organic, that’s right. And that’s three cups of milk, sorry, three cups of water in there. This is so easy to do. Put your lid on.

Now, done. So this is a nut bag. You can use a sieve, but these are so cheap, go buy one. It’s crazy if you don’t. So we put the nut bag over my little plastic container here. This is just a nice size for what I do. You take off the lid, put that aside. You throw your milk into here. You actually strain it through the bag. And what else, what I do with the pulp, after I use this, nothing gets wasted. I actually use it in making vegetarian patties. So I actually, because I always had this over and you can use it for sweets as well, in some of your dessert bases.

Dr. Dzung Price:

Yeah, like in biscuits and so forth.

Kristine Matheson:

Biscuits and stuff. But you know, I was always, because I make this regularly, I always had this over and so I had to devise an almond meal.

Dr. Dzung Price:

Is it in your book?

Kristine Matheson:

Burger? Yeah, it’s in my recipe book. It’s not in my main book. So you have to buy my recipe book eventually. But, at the moment, we have the recipe book as a freebie. Do you know that?

Dr. Dzung Price:

Oh really.

Kristine Matheson:

It’s only a small version of the recipe book, yeah.

Dr. Dzung Price:

I’d love to offer that to people watching this.

Kristine Matheson:

Yeah, if you buy the e-book, if you can’t access, like if you live in America or something like that at the moment, where the book isn’t, you can actually buy the e-book, and I’m giving away a recipe book as well with it. It’s not the full recipe book, as I said. It’s just a mini recipe book, just to give people, because everybody was asking me for more recipes. I have quite a few of them in my main book, but this was just a little additive. So here, now, we just got to have a bit of strong hands here.

Dr. Dzung Price:

I make this almond milk quite regularly, and I use it in a lot of my tea tonic beverages that helps to improve your adaptability to stress. So this is also great for use as a winter chai drink, I make a lot of chai, and I use a lot of almond milk because it’s better than using normal milk or soy milk or any of that. You certainly don’t want to get into soy if you’ve got cancer in any way.

Kristine Matheson:

And do you know it creams up too. I actually have used ganoderma mushroom, and I have a ganoderma type of coffee.

Dr. Dzung Price:

Yes.

Kristine Matheson:

And so, even though, you know it is heating the milk, but I like to have one a day and with almond milk it tastes amazing.

Dr. Dzung Price:

Oh, it does. Ganoderma, which is the same as reishi, is a fantastic adaptogenic herb. One of the Chinese herbs that they use for longevity and it is also called the immortality herb.

Kristine Matheson:

I’m going to rinse this off now. Then we’re going to show you how to do a sweet almond.

Dr. Dzung Price:

Yeah, fantastic.

Kristine Matheson:

Okay? Now, I’ve bottled my almond milk, and I’m just going to put that in the fridge normally. But today I want to show you how you can actually make a sweet almond milk and make it in a fancy glass. So what I do is I put a little bit of almond milk in here. Normally it would be chilled. A little bit of organic vanilla essence.

Dr. Dzung Price:

I love vanilla.

Kristine Matheson:

And just put a little capful.

Dr. Dzung Price:

Yeah.

Kristine Matheson:

To give it a sweet flavor, so that we’re sticking to the raw foods and etc. and not putting anything into our body that’s going to harm us.

Dr. Dzung Price:

So, if you’re craving sweets, this is the drink.

Kristine Matheson:

This is the drink. So I’m putting some pitted almonds and the medjool almonds, sorry, dates.

Dr. Dzung Price:

Dates.

Kristine Matheson:

Dates, goodness me, medjool dates are the best ones. Okay. So I’ve actually pitted those, and I’m going to put the food processor back on the top of the base again and we’re going to mix that up.

Once that’s nicely blended, we pop that into a nice glass, and stick a vanilla stick on the side. Voila, a cocktail.

Dr. Dzung Price:

Beautiful, that’s going to be enough to satisfy anyone’s appetite.

Kristine Matheson:

Yes, it’s really good because sometimes, too, when you’re on the cancer programs and you’re trying to detoxify your body, particularly in the beginning, you sometimes may even get a headache from detoxing. These are great drinks to have, especially in the evening if you’re not feeling that well. Broth, I have a broth recipe that I put people on in the evening. If they don’t feel like that and they’re a little but headachy through the detoxification, this is a great way to stop it.

Dr. Dzung Price:

Yeah, and you don’t feel like you’re depriving yourself.

Kristine Matheson:

You’re not, exactly.

Dr. Dzung Price:

You can have something that tastes divine. So really you can get sucked into this and feel like you’re really treating yourself to a great luxury as well as being extremely healthy for you.

Kristine Matheson:

Exactly, yes, yes.

Dr. Dzung Price:

It’s great. So thank you for watching. This is Dr. Dzung Price and Kristine Matheson.

Kristine Matheson:

Yeah, see you next time.

Dr. Dzung Price:

See you next time. Bye-bye.



Favorite Papaya Avocado Salad For Perfect Health

Learn how to prepare a delicious Papaya avocado salad with lime ginger dressing with Kristine Matheson and Dzung Price.
Here is the recipe for 2 people.
4 cups chopped endive or mixed lettuce
2 cups papaya
1 large avocado
2-4 green shallots

Procedures:

  1. Wash and chop endive.
  2. Peel, seed and cut papaya into cubes.
  3. Cut avocado into half remove seed and skin.
  4. Chop avocado into cubes.
  5. Wash, trim and finely chopped shallots.
  6. Place ingredients in a bowl.
  7. Gently toss ingredients and add dressing.

Dressing
1/4 cup olive oil
1/4 cup lime juice
1 tbls grated fresh ginger
1/4 tsp mild curry powder
Combine ingredients in small container with lid and shake well.
Have fun and enjoy!

Video Transcription

Dr. Dzung Price:

Hi. This is Dr. Dzung Price from BeyondGoodHealth.com, and today we’re going to talk about practical anti-cancer strategies that you can apply immediately to help yourself and your family improve your health and overcome all those nasty conditions like cancer and degenerative disease. Now I’ve got Kristine Matheson, who’s actually a best-selling author of the wildly successful, “Cancer to Wellness”, book. This is a step-by-step manual that helps people, gives them self- empowerment tools and strategies to actually help them on their cancer journey and really gives them the knowledge and the foundations to create a life that takes them to wellness. So Kristine, what do you think is the most important strategy that someone who’s just been diagnosed with cancer has to actually really embrace?

Kristine Matheson:

Well, I think they have to embrace first relooking at their diet, diet and the right nutrition, and one of the most important things is keeping your body alkaline. In order to do that, we have to eat 80% raw food. Now 80% raw doesn’t mean you have to just have a piece of lettuce and cucumber and tomato, like a lot of people think. You can make raw food become very, very interesting. We eat 80% raw at all our meals, and we make most of our meals. We’re very, very busy people, but we’re still able to do that and do it quickly.

There are some dishes that take a little bit longer, and some things that need soaking the day before and all that sort of stuff. But
I’ve got a super one here that is like within 15 minutes it’s on the table. If you decide that you have people for dinner, this is a really great one to have and it’s very alkaline. It’s also has cancer fighting properties, wonderful for people with arthritis and heart and everything. There are just so many different diseases. I mean let’s face it. If you have an alkaline body, you have a healthy body.

Dr. Dzung Price:

Yes, and any anticancer strategy is really also an anti-inflammatory strategy.

Kristine Matheson:

Exactly, yes.

Dr. Dzung Price:

Because if you shut down inflammation, the journey to wellness is so much more successful. I know you’re a cancer survivor yourself. So you can walk the talk. You’re a real native in this. I know that you’ve applied these strategies successfully yourself with the recipes that you’ve actually put together through a lot of sweat, blood, and tears. Isn’t it?

Kristine Matheson:

Yes, that’s exactly right. Years ago, I was diagnosed with stage four melanoma, and I was told to go away and get my affairs in order. At that time, it was a bit of a shock to the system. But I was very fortunate to be married to a man that had beaten cancer, doing exactly what I did. So he got the whip out I suppose you could say and said, “All right, you have to really change what you’re doing.” So I did, and I put protocols together, with nutritional protocols as well as supplements, because your body is actually depleted in those things too. But most of it came from my food. I buy 95% organic food.

Dr. Dzung Price:

Yes.

Kristine Matheson:

I try to buy 100%. Sometimes that’s not always the case, like maybe a lime or something like this, which is amazing for alkalinity in the body like lemons. Lemons that are alkaline forming in the body, they might not be available at the time if I’m doing, say this dish. So I’ve got to go off somewhere else and get them, which is a shame, but most of the time I do.

Dr. Dzung Price:

It’s really important, because not only is buying organic you don’t get the pesticides or the chemicals that are put into the food, but they have high energy. They’ve got the live enzymes, and they haven’t been processed or gassed or stored in cold storage, so they have more nutrients available to heal your body.

Kristine Matheson:

That’s right. That’s exactly right and you feel good. It’s amazing how your head clears and there’s none of this fuzzy head business that you get from eating things like sugar for instance. Sugar is so dangerous for people, as you know, with cancer, and actually feeds the cancer. So these foods actually stop you from craving all those nasty foods. The moment you get off that cycle of eating processed foods and foods with sugar in it, you actually don’t crave them anymore.

Dr. Dzung Price:

Well you’re getting access to more nutrients, and when you have your nutrients, you’re not hungry. Your body’s not craving out, in starvation mode. So it makes it much easier. So what’s the first recipe you’re going to demonstrate to us?

Kristine Matheson:

Well, this is papa and avocado salad with lime and ginger dressing, This is one of my favourites because it’s rather exotic, and it’s an accompaniment to things like chickpea patties, and it’s always great with that. It’s great with all forms of protein, but this is one of our favourites. If I’m in a hurry, as I said before, it’s one of the things I’ll throw together especially if I’ve got somebody coming for dinner that I didn’t know was coming, because I’ve always got these foods on hand.

Dr. Dzung Price:

Something that you can do in a few minutes.

Kristine Matheson:

Exactly, and because I do have them on hand all the time, we have papa every day, we have avocado every day. Avocado is amazing for the heart too, as you know. I’ve always got shallots. I’ve always got mixed lettuce. I’ve always got limes, and I’ve always got lemons and all these sort of things. So it’s so easy for me to do something, and we’ve always got ginger. They’re a staple thing that we have in our fridge. So as I said, if you’ve got people coming in for dinner, it gets put together like that. So I’ll show you how to do it.

First I’ve chopped up in little cubes some papa. I usually use red papa. I’ve done a mixture here. Red papa is sweeter and has a nicer flavour. Then I’ve also cubed the avocado. It just pops in there.

Dr. Dzung Price:

Looks yummy already.

Kristine Matheson:

Then add just a few shallots I’ve cut up. Of course, I’ve also got a bed of mixed lettuce for presentation more than anything else. Then what I do first is I just toss this a little bit to start with. Then I throw in my dressing. Now, it’s only a quarter of a cup of lime. Then I’m going to throw a quarter of a cup of olive oil into the mix. This is so easy and simple this one. Then I’m going to put a tablespoon of ginger. Now this is why everybody should have a little ginger with a baby grater in their cupboard. These are amazing, I used to use a big one until a lady came to visit me once and saw what I was doing. Next time she came around, she bought me a little gift.

Dr. Dzung Price:

Well, I’ll have to get one of those, because I’ve only got a big one.

Kristine Matheson:

Well, the little kitchen shops. These, it’s great. All the kitchen shops, you know how they have these little tiny things around the counter when you pick up bits and pieces.

Dr. Dzung Price:

Ginger has a lot of vital nutrients and anti-cancer properties, anti-inflammatory. So that helps, plus it gives a nice kick to things.

Kristine Matheson:

It does. It gives a lovely kick to the mix. Now this is an organic curry powder. Believe it or not, you can buy organic curry powder. So I just put a quarter of a teaspoon into the mix. This is so simple. You don’t even need any extra equipment with this, and you shake it up. Then you throw the majority of it into the salad here, and you just leave a little bit outside for the lettuce. You can actually even throw a few tomatoes on there if you want and sprouts or whatever.

So now I’m going to serve it up. It’s very easy to put on a nice white platter, if you have people coming for dinner. I have another doctor friend. Do you remember Carlos, you know Carlos? Every time he comes for dinner, he loves this and he takes photographs of it. He thinks it’s so wonderful. You just throw the rest of the dressing here, and voila there’s your salad for the evening.

Dr. Dzung Price:

Wow, that’s amazing. So if you’re interested in any of Kristine’s recipes, you can go to her website at www.CancerToWellness.com. She’s also available for nutritional consultation if anyone needs to have extra hand holding and support. Having gone through it herself, she’s a wealth of information and knowledge, as well as support to the people who are suffering from cancer or for people who have challenges in their health or families suffering from cancer. So until next time, I’m Dr. Dzung Price, and this is Kristine Matheson.

Kristine Matheson:

See you next time around.

Dr. Dzung Price:

Beyond Good Health.



Hot Chocolate Elixir – The Super Food Drink

A hot, frothy chocolate elixir on a cold day can warm you up for hours, especially when you add some of the powerful concentrated herbal extracts that when consumed regularly, will charge your body with everlasting strength, healing and energy. The mucopolysaccharides, beta glucans, alkaloikds, phytonutrients in these herbs have the capacity to intelligently heal your body. This is where food truly becomes your medicine.

I have been experimenting with these supertonic herbal elixirs into my daily regime for months and really feel the benefits coming through as an increased adaptability and resistance to stress and more stamina and energy. And the added benefit is that it also tastes great! A far cry from the usual foul tasting horrible smelling medicines we come to equate with healing.

To make a simple hot chocolate elixir, you can take any tea base (gynostemma is my favourite, goji berries, cinnamon, pau d’arco etc) and then add coconut oil and/or cacao butter to create a creamy consistency, then add any additional powders to give the drink substance along with your favourite sweetener for flavour.

From this basic recipe, you can build upon it and expand the ingredients you use to create your own unique delicious and healthy beverage!

Enjoy!

Video Transcription

Hi. This is Dr. Dzung Price from Beyond Good Health, and tonight I’m going to make, teach you how to make a makuna mocha. This is a perfect drink for when it’s a cold winter night or evening and you want to get a little bit of strength and you want to feel a bit more vital. This drink is going to really bring back some oomph into your life. If you drink it on a regular basis, it’ll really build you up because it’s going to be composed of quite a number of different herbs, particularly Chinese or medicinal herbs, and also some powerful antioxidants and super foods.

So, just to show you how to make a tonifying elixir base, what we’re going to do to start off with is you need a tea base. You need any type of tea, but usually the kind of tea I like to use as a tea base is gynostemma tea and this tea, you want to have a look there, just look, they’re just basically tea leaves. This particular one comes from China. It’s used in the Chinese tonic system and it’s a very powerful Chinese anti-oxidant tea. It’s also called immortality tea because of its anti-aging properties. It helps stabilise blood sugar, has great adaptogenic properties and that means that it will help mitigate the effects of stress on the body. So, if you drink this over a period of time, you’ll feel stronger, more vital. You get younger. It actually even helps you lose weight, so that’s another benefit for most people. So all you do with this tea is you put about a teaspoon into some hot water and leave it sit there for a period of time until it basically sinks down, and then you can use that as a tea base.

Another option that I’ve just prepared here that I like to use also is goji berries and cinnamon. Now, all I’ve done is I’ve boiled goji berries and this is a certified organic goji berry that you can buy at your health food store. You put about two teaspoons of goji berry into two to three cups of water, ideally spring water or filtered water. Also get some cinnamon stick, preferably the Savon cinnamon quills. So, you’ll recognize those because they actually have quite tight quills inside. So they’re really great and you use a couple of this in with the goji berry and you can see this has already been boiled and then simmered for about 30 minutes.

Now, you’ll see the instructions for this on the link on the link that I’ve posted down below. But, essentially, once it’s been brought to boiling point and then simmered for about 30 to 40 minutes, you’ll get all the anti-oxidant properties from the gogi berries into the tea now. It’s a fantastic base that I like to use for my tea tonic.

So, you can see here, now the tea is inside there. Then what you actually need to make the super tea tonic elixir is you’re going to need to get something that has some calories in it. But we’re going to use coconut oil because it makes your elixir more malt like. Otherwise, it’s going to be very, very light and it won’t be pleasant to drink. So I put about a tablespoon of coconut, raw organic coconut oil, and you can also put some honey to make it sweet. You can also use stevia. I just like to use organic raw honey. You can get that from the health food store. I’ll pop that into right there, a tablespoon or a teaspoon, depending on your taste. I don’t like to make it too sweet. So sometimes if you want to have no calories, just use some stevia. That’s a nice sweetener.

Then we want to bring in some cacoa. Cacoa is a nice fantastic super food. This has over 300 compounds, and this is the substance that chocolates are made out of and it’s got theobromine. It’s made from theobromine cacoa beans. It’s a really good source of minerals, particularly magnesium, zinc. It has also iron and copper and is source of fibre as well. In addition to that, it can make you feel happy. So that’s really, really very good. You want to add some of this into the, I’d say you use about a tablespoon of the cacoa powder, just a little bit more or less according to taste. I like to mix that with a teaspoon of maca. Maca is a very, very good endocrine system, so about a tablespoon of maca, helps regulate your endocrine system, helps hormonal imbalance naturally. So that’s very good to add in to that.

And what else can we add? Then you can bring in some shilajit. Shilajit actually comes from the Ayurveda medicinal system, and they call it a conqueror of mountains and a destroyer of weakness, for good reasons because this is a powerful medicinal herb. It actually comes from, it’s made out of exudates that come from rocks, the hummus, and organic sort of like plant base material. It has that sort of like a little bit of a bitter taste, so just use a small amount of it, I’d use about a teaspoon of that. It’s very, very powerful substance that helps increase libido, strength, vitality. It cures a lot of illnesses. People use this is Ayurvedic medicine for centuries. So really good to add to help increase your strength and vitality.

Then you can do a range of herbs, but as we’re making makuna mocha, I like to add some moccona. Now, makuna is a wonderful Chinese herb that actually increases dopamine. It’s dopamine in your brain, so dopamine is a very, very powerful neurotransmitter in the brain. You add about a teaspoon of this. It’s actually a quite pleasant taste so I don’t mind this one. It actually helps your brain work better. It lifts your mood. It actually helps with libido. It makes you feel like you’ve got more power and strength and stamina.

So, if you add all these into a drink, it’s just a very, very powerful way of getting a whole lot of super foods as well as the medicinal properties of herbs into your system that is easy to absorb because you’re going to basically liquefy it into the elixir and it’s just really easy to add to your lifestyle. The best thing is if it tastes good, you’re more likely to drink it.

So I’m going to blend it up and get back to you in a moment. Okay, I’ve mixed it now in my super duper Vitamix blender. I do recommend you get a very good blender because you just can blend anything from your herbs, your spices, your ginger, nuts and seeds and all that all to make your wonderful, beautifying elixir. So I’ve made it now and it’s going to look like a chocolate because it has cacoa and maca in it. You can mix a number of wonderful tasting, wonderful herbs that are going to help you really strengthen your jing or your primordial life force. If you drink this every day, you’re going to be able to have health beyond dainty. You’ll be able to resist stress. You’re going to build organ reserve and you’ll be able to get younger, have better skin and more energy, and that’s the way we want to live life when we get older. We certainly don’t want to see aging as an inevitable process where we deteriorate and we get degenerative disease. That’s just not my idea of aging gracefully.

So by incorporating some of these lifestyle practices, I really encourage you to just take note and take some baby steps because I’m going to show you a couple more different types of recipes that you can incorporate into your life and really enjoy.

Now, you can make this and that tastes quite divine. Optionally, if you want to make it creamier, you can use almond milk, and almond milk is a nut milk made out of almonds and just water. Then you basically sieve it through a nut milk bag. But you can use other milk if you wish, like rice milk or oat milk or just drink it straight as it is. It’s pretty creamy because of the coconut oil that you have in there.

So I hope you enjoyed this video and I’ll see you next time. This is Dr. Dzung Price from Beyond Good Health.



How to Make Sauerkraut at Home

I reveal a quick way to make sauerkraut at home so you can incorporate cultured vegetables into your diet and improve your digestive health, reduce sugar cravings, boost your immune system and assist in the digestion of other foods.

Video Transcription

Hi. I’m Dr. Dzung Price from BeyondGoodHealth.com, and today I’m going to show you how to make some fermented or cultured vegetables that you can actually eat with your meals. That’s going to really improve your digestive capacity and also restore the inner ecology of your digestive track.

Now that’s very important, because most of us have problems with our digestion because we live in a world that really is filled with processed food, with basically foods that are dead, devitalised, and are devoid of friendly bacteria. In essence, we live in a world that’s too sterile. We don’t go out and eat and pick fruits from the farm or from the land, with the dirt intact. We’re not consuming the dirt from the soil, which actually is teaming full of good, first generation friendly bacteria.

Now this first generation is quite different from the probiotics that you actually consume in the health containers and the capsules that you get from the health food store. These first generation soil organisms are very, very powerful, hardy organisms. When they’re ingested into the digestive tract, they actually help repopulate it with very, very strong, friendly bacteria. So that environment becomes re-established to basically crowd out the pathogenic organisms like parasites and viruses and bad bacteria and yeast and fungi and other organisms.

One of the ways that you can reculture your internal ecosystem and actually restore the balance and the power and the digestive capacity of your digestive tract is to eat cultured, fermented vegetables. Now what I mean by that is that basically you take raw vegetables, like cabbage or carrots or broccoli, ginger, any of these vegetables, anything that your imagination takes you. Actually, what you’re going to do is shred it up very, very finely. This is what I’m actually doing. You can either use a shredder, like a knife.

he secret is to shred as fine as you can, so that it’s really, really thin, especially the cabbage. You can also use a food processor, if you’ve got a food processor at home. Or you can use one of these little slicers, which I also like doing because it’s very predictable and it’s very, very easy. You can just slice it like this, and it comes through on the other side very, very even and very, very fast. So that’s another way of doing it. So you can get a few tools which will help you in the process.

I use a grater to grate the carrots. Essentially, you can just grate the carrots like that. I’ll use a little bit of ginger also inside the sauerkraut, because it has a lot of medicinal properties as well.

Essentially, you can put it all into a big bowl. That’s the whole idea. You want to put all this into a bowl. Then, what you do once you’ve shredded the cabbage or the carrots and all of that, put it in a big bowl. Then take a couple of tablespoons of Celtic sea salt. I don’t want you to use table salt. I don’t want you to use Himalayan rock salt. I want you to use Celtic sea salt. This is actually light salt. You can take a couple of tablespoons. For about the size of a big cabbage, I’ll probably use about four tablespoons. Spread it throughout the tub.

Then what you want to do is massage that through the cabbage. By doing that, you’ll actually squeeze some of the water out of the cabbage, and then you actually get a brine underneath. I don’t know if I can show you, but I’ll show you here that you’ll get a bit of water down below. Can you see that? That’s brine. Brine is the natural juice coming out of the cabbage and out of the vegetables. Essentially what you want to do is just massage until it just basically all squishes downwards. You’ll toss it for maybe about five or ten minutes or so. You’ll see that it will just get all soggy, and the juice starts to come out. The juice is the brine. That starts to come out. That’s all it is, the cabbage, the vegetables, and the salt.

Then after you’ve got that, you want to put it into a container, like I’ve just got this big glass container. Basically, you transfer the vegetables into a glass jar. Either you want to have a big glass jar, one that you’re going to be putting some weights down. So essentially, you can put your hand inside and press it down like that.

You’ll find that eventually the brine starts to come up. So the water will actually rise above the level of the cabbage or the vegetables that you’ve got underneath. Then you’re going to put a lid on top, very, very lightly. Then you’ll leave it there for a couple of days, probably about a week or two weeks, depending on the temperature of the environment that you’re living in. You’re going to be able to have cultured vegetables very, very quickly.

So, I’m going to finish doing this and then you in the next spot how actually that looks like.



Adding Cultured and Fermented Vegetables to Your Diet

In this video, I show you a simple way to make cultured, fermented vegetables and Sauerkraut. I talk about the power of fermented foods, probiotics and how it tonifies and revitalizes your digestive tract, your immune system and general health.

Video Transcription

When you put the cabbage in and you put a couple tablespoons of the lake
salt, or the sea salt, Celtic sea salt, which is very rich in minerals, you
just want to mix it and just toss it like this. Toss it around, and then go
in and squeeze it, because when you squeeze it, all the water comes out and
the water is the brine. Essentially, it’s all nutrient rich substances
coming out of the vegetables. It’s going to help culture it over the next
couple of weeks.

I’ve actually put inside here some ginger, some carrots, cabbage, capsicum.
If you want to be more creative and you want spicy, you can put in pepper,
chile, or even turmeric, which is going to be very anti-inflammatory as
well. So you can be very creative. Once you’ve made your base, you can go
hell for leather and just put whatever vegetables you want.

Once I’ve actually popped it into the jar, which I have done here. I’ve
just put it in big jars. Ideally, you want to have a jar that has a wide
top. I had a big one. So I pop it in here. Then what I’ve got here is I
keep some of the extra cabbage leaves, and then I just roll them up. You
can roll them up and then pop them into the top at the end. You’ve got a
weight to push the cabbage down below the level of the brine. You really
want to have it below. The brine’s going to continue to rise, and then
you’ve got a weight that pushes it. That’s what I do to ensure that the
brine stays above the level of the cabbage.

Afterwards, you want to put the lid on reasonably lightly. What happens
with fermentation is it releases gas, and this will just blow the top off.
So just put it on lightly, and then what I normally do is put in a little
tray underneath, too, so if it does spill over, you haven’t got it
basically wrecking your cupboard. Put a little tray in on its own. Put it
in a dark cupboard and leave it for about one to two weeks.

Open it up and just taste it to see how sour you want to have your cultured
vegetables. So basically, once you’ve decided that’s about as sour as you
want to go, put in the fridge and the process of fermentation will then
stop. Then you can just consume it out of the fridge and slowly over ach
every meal and really enjoy your cultured vegetables.

So really that’s about how easy it is. I just want to show that it’s very,
very easy. Just remember, whatever vegetable you want to do, put salt and
then just really massage it into the vegetables and allow the brine to
develop. I found that the organic and fresh cabbage makes brine more
easily. If you’re buying non-organic cabbage, you might find that you don’t
get that water coming out so well. It does pay to go organic where you can.
But if you don’t get access to that, then basically you might have to make
some brine yourself with some apple cider vinegar and some water and add to
that additionally. Even if it’s not organic, but it’s fresh, it’s very easy
to get that brine coming out.

So that’s how easy it is to make, and I look forward to seeing you make
your own next time. Enjoy.



Coconut Kefir For Beauty And Wellbeing

How to Make Dairy and Coconut Kefirs and the Benefits of Kefir as a digestive aid, beautifying elixir and healing tonic.

Video Transcription

Hi, this is Dr. Dzung Price from Beyond Good Health, and I just want to tell you a little bit about the benefits of having cultured food or fermented food into your diet, because it truly transforms the inner ecology of your body, which is going to help you with brighter complexion, clearer skin.

Having fermented or cultured foods, which means you’re taking raw foods and then you’re actually fermenting or culturing it and adding friendly bacteria or yeast to it, so you end up with food that’s rich in enzyme, rich in lacto-bacilli, right in enzymes that help you digest that food or the food is already pre-digested. It has very, very beneficial cleansing effects on the inner organs of your body.

So what I’ve got here, this is a dairy kefir that I’ve actually produced from raw milk. I just buy raw milk from the health food store, and you can either use any of the kefir grains that we talked about before. The kefir grains look a little bit like these little clumps of cauliflower, which is actually in this coconut kefir that I’ve just made, or it looks like soggy white rice, which is actually in this coconut kefir that I’ve actually just made as well.

So, just the thing about it is you want to fill the kefir water right up to the top as much as you can, so there’s only a little bit of air so you don’t have too much bacteria inside. You’re not growing any bacteria, so it should be airtight, and you leave that for a couple of days, maybe, probably only up to 48 hours. You’ve just got to taste it and see if it’s ready.

With the dairy kefir, you can either use those kefir grains or you can buy a starter kit from the health food store which is really sachets of lacto-bacilli and yeast and milk cultures. So, you can put this into like raw milk and basically you just mix it together. You have to make sure that this is actually at room temperature. Then basically, you just leave that to culture for 36, 48, 72 hours, depending on your taste. Then you just put it in the fridge.

Now, usually when you have milk, it’s very mucus forming. It clogs up your intestine. It’s very allergenic. A lot of people have reactions to milk or intolerances to milk. They find it difficult to digest the milk protein. But kefir is actually entirely different. You can make kefir yogurt out of dairy, and it completely turns to good mucus. There’s bad mucus and there’s actually good mucus. This mucus actually is cleansing for the intestine. So it’s very cleansing for the colon and aids in constipation.

It has highly beneficial effects on the liver, so it supports the liver in its detoxification capabilities. Coconut kefir, especially, is full of rich nutrients and minerals. So it doesn’t have a lot of vitamins, but it has a lot of minerals. So you want to actually be drinking coconut kefir on a regular basis because it is so good for your skin, hair, nails. If you consume it on a regular basis, you’re going to look younger. Your complexion is going to be more radiant, and you’re going to feel more energy. So there are a lot of benefits of adding these cultured and fermented foods into your diet.

The other thing I want to show you sometime is how I make sauerkraut. So sauerkraut is just essentially raw cabbage, like this. You can see that they’ve shredded cabbage, and essentially I make it with that and Celtic sea salt and it just to make the brine together. That is highly beneficial because it’s raw and it’s pre-digested. So this will really transform the inner ecology of your digestive track, and you are going to find that your bowels are better, your stomach flattens, and your flatulence improves.

Your digestion of other foods, when consumed with them, helps to digest other foods. So it’s really beneficial to help crowd out all those other pathogenic bugs in your gut. So then you’re going to find that your immune system also gets enhanced and is stronger and more robust. That’s something that you can prepare very easily at home and just really consider as a lifestyle addition to your diet.

So we’re going to see you next time, and I’m going to show you how to make some sauerkraut.



The Coconut Kefir Miracle

How to Open Up Your Fresh Coconuts. Fantastic healing drink using fresh coconuts and turning it into a healthy, fermented beverage that will tonify, recolonize and restore your digestive system to its full potential.

Video Transcription

Hi. This is Dr. Dzung Price, and today I’m going to actually show you how
to make a wonderful elixir called coconut kefir. Now coconut kefir has a
lot of benefits, especially for restoring the inner ecology of your
intestine and your digestion. So a lot of people will have trouble with
their digestive tract or their bowels because they have pathogenic
organisms still in their bowels, whether it be parasites, candida, bad
bacteria as a result of their lifestyle, toxic food, or from having taken
antibiotics previously in their lives. That causes the inner ecology of the
environment to be out of balance.

One of the wonderful ways that you can do to restore the environment back
to its natural state is to drink coconut kefir. So that’s what I’m going to
show you today, how to make it, and then I will actually post the recipe so
that you can follow that exactly. It’s very, very easy to do. Then you’re
going to do is to consume this wonderful beverage every day, and you can
make some wonderful elixirs, super food elixirs and beautifying elixirs out
of this natural base.

So I’m going to first show you how to actually break a coconut. So that’s
the first step, because you want to do this safely. I will show you how I
break a coconut. I just take a nice strong knife. I get a strong board that
I can put the coconut on. Just make sure that when you do this that your
fingers are out of the way. I just basically cut like this, go around, make
sure that my fingers are out of the way. So I just go all the way around,
and until you can actually lift this off. It may not be ready yet. You’re
making a little cap basically out the coconut, and you basically do it
until you can lift this off. It will actually shell off much like an egg
cap would do it. Not quite ready yet. Sometimes it’s really easy and just
comes straight out, and other times you have to work a little bit harder.
Let’s see if this will work now. No, not yet. This one is actually really,
really hard. There we go.

So that just comes off. So you can see it’s like a bald egg basically. So
then you basically just take that little bit of coconut and you’ve got the
water inside. Make sure you don’t cut yourself when you do this. Then you
tip this into a very, very clean glass jar. Something that is very clean.
Make sure you wash it very well so you don’t have bacteria inside, because
what you’re going to do is ferment this with the kefir grains for up to 48
hours, 36 to 48 hours depending on whether it’s a warm environment or not.

I’m just going to poor this coconut in here. So usually what I do is grab
three coconuts and I put the water from the coconuts into the jar and that
will make about half a glass jar and that’s enough to ferment. It will
take, again, about 36 hours.

What I’ll show you, these are the grains you can get. There are two types
of grains. One is actually . . . I might show you this over the sink. Come
over here. This grain here looks a little bit like a mini clumped-up small
cauliflower. This is basically made out of clumps of polysaccharides, which
are complex sugars with yeast and bacteria, friendly bacteria on a base of
polysaccharides and milk proteins. You can actually use this kefir grain to
make cultured drinks and beverages, like milk kefir which is a type of
yogurt or coconut kefir. They’ll just grow They’re like organisms that will
grow, and you look after them. You put a little bit of sugar inside them
and put then in the fridge and they will just actually continue to feed.

The other kefir crystals are water kefir crystals, and these look like
soggy rice. That’s actually what they look like. So they look like soggy
white rice. This is what I’m going to put into the coconut kefir. When I
put that in and I’m going to top that up with the coconut water, and
basically I just put a lid on this and I leave it in a warm cupboard, maybe
without light, in a dark cupboard for about 36 to 48 hours. Then you have
coconut kefir.

Now if the coconut is cold, you want to warm it up a little bit. What I
usually do is I’ve got some more coconut kefir here that I’ve actually put
on the stove on a very, very gentle heat so that it’s not cold but it’s
just very war, like lukewarm. The touch is about the same temperature as
your skin. So then you put the kefir crystals into that and then allow that
to ferment over the next 48 hours.

So that’s basically it. Then once you’ve done that, after about 36 to 48
hours, it’s going to be ready enough to put into the fridge. Then you just
leave it there and consume it, and it will be probably good for up to about
a week. Then you just make your elixirs out of that.

So the next time I’ll talk about how to make dairy kefir.



Find Out What A Problem Can Teach You

Can you believe it! Problems that have been your biggest enemies for so long, are in reality, the solutions you’ve actually been craving all along! But how is this possible? Aren’t problems meant to be the things in life that rip the ground from under us and cause us pain? Aren’t problems just obstacles that have to be over come and solved? How can they possibly be the solutions to our problems?

The thing is, every problem carries a hidden message that reveals a magic solution. But what might be stopping you from finding it is your ability to interpret the hidden message problems conceal. Dr Dzung Price, reveals the powerful hidden messages that problems provide, that when understood have the transformational ability to turn your life, instantly, right side up!

Video Transcription

Hi, I’m Dr. Dzung Price, co-founder of BeyondGoodHealth.com. I’m just here at beautiful Palm Beach and I’ve had a gorgeous swim in the morning and it’s just been exquisite. The water is just perfect temperature today. I wanted to just share some thoughts today about how every problem can be a solution to something else.

Now most of us have problems in our lives. It frustrates us. It challenges us. It puts us in a corner sometimes and we don’t know where to turn. So I’d like to raise a different perspective of how you can view problems today. If you have problems in your life and you want to be an accelerated creator in your life, manifest what you want with ease and grace in your body, well there are different ways people can handle it.

Now, I personally have had a lot of challenges in my life with problems in my personal life, financial life, and career life, and I really had to master the art of turning problems around. Now, a reality or accelerated creator will see a problem as a benefit. He will look at problems and see the positive in that problem. He will look for the solution, and he will take the bull by the horn and not only ride that bull but take that bull to a better place. He sees how that problem actually serves him.

So let me give you some examples. Take, for example, a guy named Bob and he’s just lost his job today. Well, that is great. He now has just got the opportunity to pursue his passion, to do what he loves, and take the time out to attract abundance in his life, if he chooses to do so. Now, if you say, for example, the Brisbane floods that have devastated thousands of homes over the last couple of weeks. Well there, the people’s lives have been turned upside down, but it has been a really good opportunity for the community spirit to shine, for a fellow human being to show the love and support to each other, and really it’s been a magnificent opportunity to people to contribute and show a charity to people they don’t even know and that’s been fantastic for the whole community.

If, for example, you’ve lost money, whether it be $10,000 or $500,000, well that is a perfect opportunity to show how a loss can be translated into a gain, and you can do what you can to show that that is actually possible. If I have a headache or a backache, I actually look at the message that the body is telling me. You know, what is it trying to tell me? That I have to change my behaviour. I have to relax a bit more. I might even try out my self-healing skills to see how I can turn that around. So there are a lot of opportunities for things to happen. If a guy has a wife who’s dumped him, well he now has a perfect opportunity to go inside and see how he can become a better person next time around.

So, really, in every problem there are seeds of opportunity and seeds of the solution if the way you look at it changes. It’s really about how you look at the problem and your perceptual bias with which you view it.