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 | Please note the new blog address below - it has changed
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| | As some of you may have noticed we were having some trouble with the rifeandzappers blog. So, we had to change it's address to Http://rifeandzappers2.com
We are very sorry for any inconvenience this may have caused.
Rife and Zappers Blog
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| New Product: The Rife Handbook
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Imagine what your life would be like if you could eliminate ill health in as little as one day for something mild (like the common cold), or in six months to a year for a more serious illness (like cancer). To do this, you would need a protocol to strengthen your system so that it is no longer a breeding ground for pathogens, a frequency device, and a list of frequencies. Royal Raymond Rife, and his effective, non-invasive technology that has helped countless overcome life-threatening diseases, is finally emerging into public awareness after years of suppression. The knowledge that specific frequencies destroy microbes is not new. As incredible as it sounds, Nebraska-born scientist Royal Rife began his career as an inventor almost a century ago.
Chapter 1, "The Politics of Medicine and the Nature of Health"
Chapter 2, "The History of Pleomorphism and the Inventions of Royal Raymond Rife,"
Chapter 3, which offers some of the most effective, user-friendly, and inexpensive "Complementary Therapies" to help you detoxify and heal your system.
Chapter 4 shifts our focus to the "how to" of Rife's technology.
Chapter 5 offers an extensive "Frequency Directory."
The book closes with Chapter 6, "Creating a Better World, Inside and Out."
For a more detailed description of this book click HERE
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| Rife Digital Professional - For Your Health
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In 1929, after experimenting for nearly ten years, Dr. Royal Rife built an instrument that would destroy viruses, bacteria, and other microbes that invade the human body, by matching their frequencies; similar to breaking a wine glass with a high pitched note.
The instrument was so effective that the man that was the head of the American Medical Association offered to buy all the rights to the instrument. When Dr. Rife refused to sell; his laboratory was destroyed. This happened two more times. The last time all of his notes were supposedly destroyed also.
Back in the 1950s a doctor bought out a retired doctor’s practice; including his office and files. While getting the office ready to use, he found an old time frequency generator with a list of frequencies used to treat various conditions. For several years these frequencies were distributed among many doctors that were practicing natural cures. For the last thirty-five or forty years these instruments have been manufactured and experimented with throughout the world.
For more information and/or to Purchase click HERE
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This article is sourced from Natural Cures
Benefits of Beans
They may only be small but beans are little powerhouses of nutrition and certainly pack a punch when it comes to health benefits. That’s why we’re all such big fans.
It seems ironic to us that they are often referred to as “poor man’s meat” when in fact they ought to be regarded as healthy man’s meat because they are rich in so many health-giving benefits.
Bring down cholesterol
Soya beans for example can lower cholesterol levels, as well as improving blood glucose control – brilliant news for anyone with diabetes!
They also regulate the function of the colon, prevent and cure constipation and prevent hemorrhoids and other bowel problems.
Dive into some dried beans and you’ll be giving yourself a healthy dose of antioxidant protection. For example, did you realize that small, red kidney beans rate even higher on the super-foods scale than blueberries?
Ease the misery of menopause and fight cancer
Beans contain high levels of isoflavones – compounds which are similar in structure to the estrogen produced in your body. These isoflavones can ease the symptoms of menopause such as hot flashes or flushes and night sweats, as well as improving bone and prostate health, protect against cancer and reduce the risk of heart disease.
A healthier digestive system
One of the main reasons beans are so good for us is because they contain fiber which is brilliant for the digestive system, mopping up cholesterol from the intestine and helping to cleanse bacteria from our systems.
So what kind of beans can we get into? Well the list is endless but our particular favorites here at NaturalCures.com include kidney beans, pinto beans, soy beans, lima beans, chickpeas (also known as garbanzo beans) and black beans.
Remember to always consult a licensed healthcare practitioner before embarking on any treatment, it’s your health and it’s IMPORTANT.
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We always suggest buying organic or at least stay away from GMOs!
All recipes are sourced from WholeFood Market - Any of the ingredients can be found at WholeFood Market.
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This vegetarian Cobb salad features crisp romaine and savory, raw collard greens topped with white beans, blue cheese, eggs, sweet peppers and creamy avocado. Scatter croutons or crumble bacon over the top, if you like.
Ingredients:
- 1 bunch collard greens, ribs removed and leaves very thinly sliced
- 1 head romaine, chopped
- 1/2 cup 365 Everyday Value® Organic Lemon Tahini Dressing or Red Pepper & Feta Low Fat Dressing (found at WholeFood Market)
- 1 1/2 cup cooked cannellini beans (see LEARN TO COOK: Beans)*
- 3/4 cup 365 Everday Value® Raw Milk Blue Cheese Crumbles
- 4 hard-cooked eggs, peeled and chopped
- 1 red bell pepper, cored and thinly sliced
- 1 ripe avocado, sliced
Method:
In a large bowl, toss collard greens and romaine with dressing, and then arrange on a large platter. Arrange beans, cheese, eggs, peppers and avocado in wide rows over the salad and serve immediately. (Alternately, serve dressing on the side.) *Substitute 1 (15-ounce) can Cannellini beans, drained and rinsed.
Nutritional Info:
PER SERVING:250 calories (110 from fat), 12g total fat, 3g saturated fat, 150mg cholesterol, 360mg sodium, 23g carbohydrate (10g dietary fiber, 4g sugar), 14g protein
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Serves 10 (makes about 7 cups)
Cooking beans at home is renowned as a simple way to save money and provide the base for many a healthy meal. It requires little effort and they're easy to keep on hand in the fridge or freezer. And then you can quickly put together everything from basic beans and rice (seasoned differently in different cultures) to soups, salads, dips and spreads.
Ingredients:
- 1 pound dried beans
- 1 yellow onion, quartered
- 2 dried bay leaves
- Sea salt and ground black pepper to taste
Method:
Spread beans in a single layer on a large sheet tray; pick through to remove and discard any small stones or debris and then rinse well. Soak the beans using one of these two methods:Traditional soaking method: In a large bowl, cover beans by 3 inches with cold water, cover and set aside at room temperature for 8 hours or overnight.Quick soaking method: In a large pot, cover beans by 3 inches with cold water, cover and bring to a boil. Boil for 1 minute, remove pot from heat and set aside, covered, for 1 hour.Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water, add onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans (if desired), discard onions and bay leaves and season with salt and pepper.
Nutritional Info:
PER SERVING:150 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 120mg sodium, 28g carbohydrate (11g dietary fiber, 0g sugar), 10g protein
Special Diets:
- Dairy Free
- Gluten Free
- Low Sodium
- Vegan
- Vegetarian
- High Fiber
- Low Fat
- Sugar Conscious
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| Pan-Roasted Shrimp and Lobster
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This irresistible and impressive shellfish stew can be made in about 30 minutes start to finish. We like the look of serving the lobster meat in the lobster shells, but you can also just mix it into the stew with the shrimp.
Ingredients:
- 1 1/2 tablespoon unsalted butter, divided
- 2 large shallots, chopped
- 1/4 teaspoon fine sea salt
- 4 small (3- to 4-ounce) lobster tails, split lengthwise
- 1/3 cup plus 2 tablespoons dry sherry, divided
- 3/4 pound medium Whole Catch® wild-caught shrimp, peeled
- 1 tablespoon all-purpose flour
- 1 cup reduced-sodium chicken broth or fish broth
- 3/4 cup frozen peas, thawed
- 1/3 cup heavy cream
- Pinch cayenne pepper
- 2 tablespoons chopped fresh chives
Method:
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add shallots and salt; cook, stirring until shallots soften, about 2 minutes. Place lobster tails cut-sides down in pan; pour in 1/3 cup of the sherry, cover the skillet and cook 3 minutes. Uncover, add shrimp and cook, stirring frequently until lobster is just browned and shrimp are opaque, about 4 more minutes. Remove the skillet from heat. With tongs, transfer lobster tails and shrimp to a cutting board and cool. Remove lobster meat from shells, chop it and return it to shells. Return the skillet to medium-high heat and add remaining 1/2 tablespoon butter. Sprinkle flour over top of shallots and cook, stirring, 1 minute. Slowly whisk in broth and cook until thickened, about 1 minute. Stir in peas, cream, cayenne and remaining 2 tablespoons sherry. Return shrimp to the skillet and heat through. Ladle stew into 4 bowls and place 2 lobster tail halves in each bowl. Garnish with chives.
Nutritional Info:
PER SERVING:300 calories (120 from fat), 13g total fat, 8g saturated fat, 185mg cholesterol, 900mg sodium, 15g carbohydrate (1g dietary fiber, 3g sugar), 27g protein
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Concentrating the bright flavor of green onions, fresh garlic and dry white wine is the key to this ideal pot of black beans. Spoon over rice or expand with vegetables and broth to make a soup.
Ingredients:
- 1 (16-ounce) package 365 Everyday Value® Black Beans, soaked overnight in water, rinsed and drained
- 6 dried bay leaves
- 4 cloves garlic, chopped
- 1 bunch green onions, white and light green parts sliced, dark green parts thinly sliced, divided
- 2 cups Globertati Chile Sauvignon Blanc
- 3/4 teaspoon fine sea salt
Method:
Put beans, bay leaves, garlic, white and light green sliced onions and 3 quarts water into a large pot and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until just tender, about 1 1/2 hours. (Skim off and discard any foam that gathers on the surface.) Meanwhile, in a small pot, simmer wine over medium heat until reduced by half, about 15 minutes. Uncover the bean pot, stir reduced wine and salt into beans and continue to simmer, uncovered, until beans are very tender and creamy, 20 to 30 minutes more; discard bay leaves. Ladle into bowls, top with remaining green onions and serve.
Nutritional Info:
PER SERVING:250 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 250mg sodium, 42g carbohydrate (6g dietary fiber, 6g sugar), 13g protein
Special Diets:
- Dairy Free
- Gluten Free
- Vegetarian
- Fat Free
- High Fiber
- Low Fat
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| Spicy Tomato Soup with Poached Eggs and Blue Cheese
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Our deliciously hearty take on tomato soup will warm up any meal. If you like, you can substitute 2 1/2 cups chopped frozen collards or other greens for the fresh collards in the recipe; the cooking time will remain the same.
Ingredients:
- 2 teaspoons extra-virgin olive oil
- 4 garlic cloves, chopped
- 1 bunch collards, stems and tough ribs removed, leaves finely chopped (about 7 lightly packed cups)
- 1 (28-ounce) can puréed tomatoes
- 1 (28-ounce) can no-salt-added crushed tomatoes
- 1/4 teaspoon crushed red chile flakes
- 1/2 teaspoon fine sea salt
- 2 teaspoons Sriracha sauce, plus more for serving
- 6 large eggs
- 6 tablespoons crumbled blue cheese
Method:
Heat oil in a large saucepan over medium heat. Add garlic and cook until softened, stirring frequently, 1 to 2 minutes. Stir in collards, working in batches until all fit in the pan. Cover the pan and cook until tender, stirring in a few tablespoons of water if necessary to keep the collards from sticking, about 10 minutes. Add puréed tomatoes, crushed tomatoes, chile flakes, salt, Sriracha and 1/2 cup water to the pan. Bring to a boil over high heat, lower heat and simmer, covered, 10 minutes. Uncover and crack eggs into the soup. Cover, turn heat off and let sit until egg whites are just set, 8 to 10 minutes. Ladle soup into bowls and sprinkle with cheese.
Nutritional Info:
PER SERVING:230 calories (80 from fat), 9g total fat, 3.5g saturated fat, 190mg cholesterol, 520mg sodium, 26g carbohydrate (6g dietary fiber, 13g sugar), 14g protein
Special Diets:
- Gluten Free
- High Fiber
- Wheat Free
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| Grilled Spiced Beer Chicken
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Marinating a whole chicken overnight in beer makes it superbly moist and flavorful. Our recipe gives you instructions for removing the backbone and flattening the chicken for easy and even grilling (a technique called spatchcocking), but you can also ask your butcher to do it for you.
Ingredients:
- 1 whole (3 1/2- to 4-pound) chicken
- 12 ounces (1 1/2 cups) dark beer, such as stout
- 1 1/2 tablespoon cider vinegar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground ancho chili powder or other chili powder
- 1/2 teaspoon ground allspice
- 1 1/2 teaspoon fine sea salt
- 2 cloves garlic, finely chopped
Method:
Place chicken breast-side down on a cutting board. With poultry scissors or a very sharp boning knife, remove the backbone of the chicken by cutting down either side. Turn chicken breast-side up and press firmly on the breastbone until you hear it crack and the chicken is nearly flat. Place chicken in a large resealable plastic bag and pour in beer. Seal the bag, place it on a plate and refrigerate at least 8 hours or overnight. Remove chicken from the bag; discard beer. In a small bowl, combine vinegar, cinnamon, ginger, chili powder, allspice, salt and garlic, and stir to make a paste. Loosen skin over breast and thighs of chicken and work a few teaspoons of paste under skin and over flesh of chicken. Rub remaining paste over both sides of the chicken. Prepare a charcoal grill for medium-heat cooking or preheat a gas grill to medium. Once hot, make a cooler place on the grill by either pushing the hot coals to one side or turning one of the grill's heating units off or to low.Place chicken on the hot side of the grill; cook, turning frequently and flipping chicken occasionally, until skin is well-browned and a bit crispy on both sides, about 10 minutes. Move chicken to the cool side of the grill, cover the grill, and continue to cook until juices run clear when pierced with the tip of a paring knife and an instant-read thermometer registers 165°F, 20 to 25 minutes more. Let rest 10 minutes before carving into serving pieces.
Nutritional Info:
PER SERVING:410 calories (250 from fat), 28g total fat, 8g saturated fat, 140mg cholesterol, 840mg sodium, 2g carbohydrate (1g dietary fiber, 0g sugar), 34g protein
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