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Activities | Vegan Surf Camp

The Vegan Surf Camp is located on the camping “Les Cigales***” in Moliets-Plage, only a 10min walk away from magnificent white sand beaches and the natural reserve of the “Courant d’Huchet”. The camp offers big living spaces in the shade of the pine forest. As one of the most favorite tourist destinations for surfers and nature lovers.

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MY MORNING ROUTINE | FullyRaw Vegan

This is my morning routine in Bali! I have been in Bali for a few months now, and I hosted my very first fullyrawretreats. I am excited to show you a little bit of what my life looks like in the mornings before I begin the rest of my day.

About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at www.fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivational, fitness, exercise, and inspiration on how to be the best version of yourself.

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74 Year Old Discovers the Fountain of Youth in Her Garden looks 40

Today we have another exciting episode for you. I’m here in South Florida once again, and
I’m here actually at a really cool home that is growing food. And the reason why I am at this home today
is because the gardener here that I’ll be interviewing at the end, basically has found
the fountain of youth. And she’s actually been on many different
TV shows and the news media come and interview her and kinds of stuff. And basically the Fountain of Youth that everybody’s
always been searching for and they sent what Columbus or Ponstillion or whoever to find
the Fountain of Youth. What if it’s where you are right now? And basically, the fountain of youth that
she found is growing food at her house and eating the foods that she grows from nature. And eating foods from nature. And it’s, this lady is incredible. She’s a new friend of mine. I just met her for the first time today. And I’m going to go ahead and share with
you guys actually what she’s growing and how she’s growing it, and talk to you guys
about some of the benefits of the foods that she’s growing. And then at the end we’re going to interview
her about, you know, her diet, her lifestyle and of course her garden as well. So I mean, I really think it’s a sad shape
here in south Florida. Most people just have front lawns. And, you know, what if you could grow food
and keep your health and stay younger longer. Not because of any supplements or anything,
potion pill, you know, that you have to buy but just if you’re just growing your own
food and high quality food at that. Because she like me, also believes that you
know, we need to have a high quality food. So she’s adding things like trace minerals
into her food to have better than store bought quality food right at her fingertips and right
outside her back door. So anyways, let’s go ahead and head across
the street and we’ll show you guys how she’s growing not only in her front yard but also
in her back yard as well. So now we’re over in Annette’s front yard. And as you guys could see, she doesn’t have
a lawn here. She’s actually using the space more wisely
to produce food. And this is what I believe everybody should
be doing, at least growing a part of the food that they need to eat. You know, we have shifted responsibility for
our health to the doctors, to, you know, get us better when we’re sick, and to the farmers
that are growing food to hopefully keep you well. But I personally believe that in most instances
they’re failing on these tasks because there are more and more diseases, you know, than
ever. And like the top 15 killers are caused by
the food that you put in your mouth. And, you know, the doctors can only, you know,
help your body, assist your body to heal you in some cases but in many cases, you know,
they give you prescription drugs that just control the symptoms. And they never really heal you. So, you know, it’s my belief that the body
heals itself. And that’s why I think everybody should
take some responsibility for their health but also, you know, for the food they’re
eating. And that’s what Annette’s doing here in
her front yard. She has these wood chips in, so as the wood
chips are sitting on the ground it’s actually creating more fertility and adding fertility
to the soil in the forms of fungal dominated compost. And in this whole area here she has a whole
bunch of pineapple plants. So these will make some delicious pineapples
in, I don’t know, over a year, a year and a half. And then behind that, she has a big bunch
of bamboo. If you guys could see that, she could use
the bamboo for stakes in her garden, but more importantly, she’ll actually eat the young
emerging sprouts that she’ll cover up, you know, with an old trash can or even just pile
some dirt on it. And when they come up and they don’t get
hit by the sun, they’re a lot more easy and tender to eat. Now she does have a special variety of bamboo,
you know, for eating, you know, in it’s natural raw and uncooked state. Many bamboos can be, you know, cooked and
eaten and they get a lot more tender. But anyways let’s go ahead and go over,
oh I see one on the ground over there. Let’s go ahead and take a look at one of
her favorite foods that is probably responsible or partly responsible for her good looks. So now what we’re looking at is a tree that
she planted many years ago on her property. And this thing is huge. This is probably like pushing fifteen feet
tall and she told me earlier that this thing was taking over the front yard. So she actually had to cut it back a lot. But despite being cut back, this is actually
fruiting and producing lots of fruits and lots of leaves. And yeah, I mean you could see just there’s
so many fruits it’s also attracting bees and other beneficial insects here. And what this fruit’s called is it’s called
Noni. And it’s from the South Pacific, and in
Hawaii it’s very popular, and it’s often used in Hawaii, I have videos before where
I talk about Noni a little bit. But it’s a very medicinal fruit, and medicinal,
you know, read non-sweet fruit. And one of the things Annette does is she
never will pick these off the tree because if they’re picked off the tree, these are
not ripe, they’re really hard. She wants to get fruit in their peak ripeness. Which also means that they are at their peak
nutrition as well. So to do that you don’t pick them off the
tree, you actually just look on the ground. So right here, check it out, we found one
today on the ground. And when they’re on the ground they get
kind of little bit translucent. Here’s one here that’s like still kind
of green and what not and it’s nice and hard. I don’t know if you guys could see this
branch over here. But in the front there’s a little small
baby, a bigger one and then a green one, and in the back it’s starting to get a little
bit lighter in color, but it’s not as translucent as the guy over here. But yeah this guy is ripe and ready to go. And the thing about this fruit is if you smell
it, it has a strong odor. And it kind of smells like cheese. So, so yeah. Like this is probably not the tastiest fruit. Let’s go ahead and, how she normally would
do this is she would harvest it, she would wash it, and then she would store it in the
fridge. So maybe I’ll take this in and we’ll go
into the fridge later, I’ll show you guys washed fruit, and then we’ll explain how
she uses it, and then at that point maybe I’ll try one of these guys to let you guys
know how it actually tastes. But yeah. The Noni fruit, it’s definitely healing,
medicinal fruit, and she drinks the juice quite often as she has a huge tree that makes
more fruits than she could even eat. And I want to stop there, I mean, this is
more of a wild fruit tree. And I want to encourage you guys to get wild
fruit trees whenever you can. They’re generally higher in anti-oxidants
and lower in sugar, you know, than fruits that are commonly made today. A lot of fruits that actually you would buy
at the nursery or Big Box store are fruits bred for sweetness. And, you know, in my opinion we should have
fruits bred for nutrition. Because that’s what I’m after and that’s
my goal. I mean, sweetness is good but, you know, they’re
bringing things like the anti-oxidants out of the fruits so that they could be stored
and shipped well. Because a fruit could have many different
traits. And it would actually be cool someday if somebody
actually, you know, had a variety of Noni that is actually sweet with also the medical
benefits. Anyways let’s go ahead and share with you
guys more sweet high anti-oxidant fruits that could be grown probably many places in the
United States. So another fruit tree she actually has in
the front yard is right here. It’s these guys. I don’t know if you guys could see all the
berries on here. There’s like a whole bunch. The red ones are not quite ripe yet and these
guys are the ripe ones. These are black mulberries. So mulberries are really highly pigmented
berries and I encourage you guys to eat copious amount of berries because they are very high
in anti-oxidants and lower in sugar compared to many other fruits. And, you know, it’s the anti-oxidant color
that’s staining my fingers, this red color, it’s this color that has, mmm that’s quite
good, beneficial properties for us. I mean, they’re doing all kinds of research
nowadays and finding different anti-oxidants are effective against cancer and many other
diseases out there. But most importantly for me besides just the
disease fighting of the anti-oxidants is because the anti-oxidants protect us from free radical
damage. And I think this is the major contribution
to aging, you know. There are things you could do that will age
you faster. I mean, we know that smoking will give you
wrinkles and you know, your dietary choices will play a role in how fast you age. You could eat foods that will age you faster
or you could eat these high anti-oxidant foods that will prevent the free radical damage,
which means you’re going to age slower and be able to keep your beauty and your health
much longer. I mean, I like to look at my food like Hippocrates
said, Let food be thy medicine and medicine be thy food. An unfortunately in our society we’ve gotten
away from eating the foods found in nature. Like Annette grows and also eats. So what I want to do next is actually go ahead
and head in to the back yard and share with you guys some of the vegetables she’s growing
now and more importantly, the most important vegetables that she’s growing in her backyard
here in South Florida, but you guys could grow wherever you live. And I think everybody should be growing these
vegetables that I’ll show you in just a little bit. So now I want to share with you guys one of
the best leafy green vegetables you guys could grow here in the south, you know, that is
hot and humid that really likes the conditions. And it’s actually right over there yonder. So let’s go ahead and take you over there. So the leafy green that’s been growing the
best for her at this time of the year are these guys. These guys are known as the Georgia southern
collard greens. And you could see they’re nice and huge
and large. So greens are definitely one of the main staples
of Annette’s diet, and looks like she’s not having any problems growing these collards. In addition, she has the bottom mulched with
leaves, you know, so that she does not have to water as much. And this creates a layer of protection on
the soil because the soil microbes and earthworms and all the creatures in the soil are some
of the most important things for your garden. So I like that she’s doing that and all
this stuff looks super healthy. Now all the cruciferous vegetables such as
the kale, the collard greens, and bak choy, cabbage, all these cruciferous vegetables
have anti-cancerous compounds in there. And the best way to get them into you is to
harvest your greens and then chop them up and then eat them. So whether you’re going to chop them up
and eat them in a salad, or whether you’re going to put them in the blender, the blender’s
chopping it up, add them with a banana, some coconut water and drink it in a smoothie. Or whether you want to put these through the
juicer and have the juicer chop it up and then drink the fresh vegetable juice. Those are some of the best ways to get the
most amount of nutrients out of your greens. Next let’s go ahead and tale a look at another
area where she’s really growing some of the most nutritious foods on the planet. So as I mentioned before, another way that
Anette is growing food is actually in these pots here. And these are just standard nursery pots. And, you know, she has a lot of area that’s
actually ready to grow and raised beds and a lot of pots. But she also has a lot of landscape rocks
and things down where she maybe doesn’t want to grow in the dirt. So she actually is growing in pots. And I mean, you guys could grow a lot of foods
in pots even if you are renting, and you could take these pots and the soil with you when
you move. And she’s chosen to grow some of the most
nutritious plants in these pots and some of the ones that are very easy to take care of,
such as the herbs. I think everybody should have an herb garden
like Annette is growing here. She has things like the thyme and the cuban
oregano, both the variegated and non variegated standard oregano, and she has different kinds
of mints. She’s also growing of course the arugula
in the containers here. And these are all very important foods because
it’s all the different flavor components in the foods, you know, that actually protect
the plants from the insects and the bugs. You see what happens is the plants make plant
metabolites, and for instance the tomato can make up to 300 different plant metabolites,
so that means the tomato will produce 300 different compounds within it’s structure
as will the herbs, you know, to protect itself from external factors, you know, from the
stress, from the sun, from the pests, from disease. And when we eat these plants, we get protection
in us, because we’re not able to make our own protection, you know, anti-oxidants and
phenols and poly phenols and lignins and all these different plant compounds, essential
fats, essential oils. And its, that’s why the herbs are so easy
to grow because they have these essential oils that, you know, repel pests. But when we eat them, you know, those confer
you know, benefits to us. And I think it’s really cool that Annette’s
growing a lot of herbs. So I’m sure she gets a lot of high anti-oxidant
foods into her because the herbs are some of the highest anti-oxidant foods on the planet,
even over, you know, things like berries and fruits and other things like that. So besides the herbs, she’s also growing
a really good anti-cancer vegetable that I like a lot. And it’s actually, once again, in a container. So you don’t need to have a lot of land
space to be healthy, you just need to start growing some food. And even if it’s not a lot of food, even
in a container you could grow a lot of onions. And that’s what I’ll be showing you guys
next. So in these two small containers here, just
the little pot and a little container here, she has over two dozen onion plants. And not only will she get the onion bulbs
that we’re all familiar with, at any time she’s getting something more valuable than
just the bulbs, which are really good, they’re shown to be anti-cancerous, as is the whole
allium family which includes leeks, garlic and shallots. She’s getting the leaves. So to me, the leaves of onions and garlics
are much more valuable than actually the bulbs, which is what normal, most people eat. And these, the greens, I mean, once you got
the plant growing, it keeps throwing up greens most times. Actually the greens will turn brown. You have to just cut them off and get rid
of them. So why not instead harvest them and add them
to foods instead of having to wait, you know, the four months to get one bulb when you could
have greens all the time. So one of the things I enjoy doing is taking
cuttings from my onions year round, because I have, you know, Bunching Onions and Egyptian
Walking Onions that grow year round and take cuttings of them and put those in my salads
and in my meals every night. So I’m always getting an influx of these
anti-disease foods in me. So I believe, you know, health is not only
about staying young and eating high anti-oxidants but also disease proofing yourself. You know, it’s shown that the standard American
diet, you know, high in processed foods, animal foods in excess, you know, causes damage. And it’s this damage that needs to be undone
by eating nature’s foods, you know, such as the onions that we see here. Now another thing that Annette’s growing
that’s even more powerful probably than the onions and the herbs and the greens that
you guys saw earlier, are the sprouts. So that’s where she’s really focussing
a lot of attention to grow a lot of food. And the cool thing about the sprouts is that
you can grow them anywhere. So let me go ahead and show you guys her sprouts
operation. So probably one of the most powerful foods
that she’s growing and eating in large amounts here are what’s underneath these trays. And let me go ahead and reveal that for you
guys. Basically these are some kind of like bakery
trays and are like nice and oversized and she’s drilled a lot of holes in there for
drainage. Actually for moisture to escape. And what she has in here are basically all
sunflower seeds that she’s growing into baby sprouts. So as you guys could see, I don’t know if
you guys could see that but they’re starting to pop up here and emerge. And she’s growing these guys into a tray
of sunflower greens for her and her entire family. And over on this side, if we take the cover
off, you guys could see she’s got a lot of the buckwheat greens, which is basically
unhulled buckwheat, she’s growing it to the little baby greens. Now it’s these sprouts, and also known as
microgreens, are super important because it’s these foods that are a lot more nutritious. They say 4 to 40 times, sometimes even 200
times more nutritious than the larger vegetables that I showed you guys earlier. So we really want to be growing these and
consuming them because now you’re really getting a big influx of nutrients that most
Americans simply are not getting. And so we could really have a lot of nutrition
in a small amount of space. So we could actually eat less calories. And that’s one of the secrets to longevity
is eating less calories but getting all your nutrients requirements fulfilled. And that’s what the sprouts allow you to
do easily. These guys are so nutritious but they’re
low in calories. And that’s the only proven thing that’s
shown to extend the lifespan is calorie reduction. But the problem with that is if you’re eating
junk foods and processed foods, you’re not going to meet all your nutrition goals, so
you’re not going to have the best health even if you are extending your life. Alright. So yeah, let me go ahead and do some closeups
on what these guys look like. And then we’re going to go ahead and take
you guys to the finished product and show you how much mass of food you can grow in
just a small amount of space. Now we’re going to go ahead and show you
guys the sunflower sprouts that are starting to grow. As you guys could see some of them are starting
to emerge and pop up here. And these are just standard in shell sunflower
seeds. It would be the best if you actually grew
your own in the summer time and then saved the harvest and then grew those into sprouts
to eat, and of course save s few to plant out next year. And there are even heirloom varieties of sunflower
seeds. And the best kind to use if you’re going
to grow sprouts like this are the oilseed. So look for some heirloom oilseed sunflowers
to grow out and sprout. And, you know, any seed will work, you know. I don’t know exactly the seed she’s using
here but I have friends that use just the black oil bird seed that are meant for birds,
it says not for human consumption, but you’re not eating the seeds themselves you’re growing
them into the sprouts. Just make sure that they’re a 100% seeds
and there’s no oils or any other additives to that, if you do choose to do that. Over on this side she has some buckwheat greens
growing. I love these guys. I do not recommend juicing the buckwheat,
it’s definitely not too good. But if you’re just going to grow those and
just eat them, you know, mixed in with a salad with other things, I think that is definitely
great. And you guys could see it’s the unhulled
buckwheat. These are available at most health food stores. And you could easily grow some buckwheat greens. Now she’s growing this in, you know, in
partial sun. It’s out, it’s in the shade but and it
gets some, you know, side light but not a whole lot of light. And, you know, it doesn’t like to get, these
guys don’t like weather that’s too hot. So putting them in a greenhouse here in South
Florida will probably not be a good idea, it would get too hot in there. But basically the sunflower greens, the buckwheat
greens and the microgreens and the wheatgrass that I’ll show you guys in a minute, like
the temperatures that we like. So if it’s comfortable for us, it’s comfortable
for them. So like around 70 degrees would be really
good. And guess what, if you are climate controlling
your house, that’s you know the perfect temperature for these guys. So you guys can grow these guys indoors year
round, no matter where you live, no matter the season. So you could have the most nutrient dense
foods, anti aging foods that will keep you young. Next let’s go ahead and take a look at the
next food that’s actually maybe even more important in some ways than these small sprouts. It’s the wheatgrass. So now I’m going to share with you guys
the wheatgrass. But before I do, I want to show you guys these
guys right here. I mean, this is a massive amount of sunflower
greens right here that I’m holding out. These guys definitely need to get harvested. This tray is actually quite heavy. She does her own composting here as well. And you know, if you’re going to buy sunflower
greens, they can get actually quite expensive. I was actually at an organic farm that grows
indoors here in Miami and they are charging $14 a pound for sunflower greens or wheatgrass
or the other , you know, small greens that they offer. So $14 a pound man, that’s a lot of money. But it’s really easy to grow your own in
a small amount of space. And as I said, this stuff is all concentrated
nutrition. So here what we have is we literally have
a field of greens or wheatgrass here. You don’t want to be mowing this stuff with
your lawn mower, you want to take some scissors probably about now because it looks like it’s
a good time to harvest it right before the jointing stage. And you’re going to harvest it just cut
it off, and then you’re going to go ahead and juice it. And that’s how she uses the wheatgrass. Wheatgrass is thought of to be one of the
most highly chlorophyll foods on the planet. And that’s why they say wheatgrass is so
good. But besides just having chlorophyll, there
are many other nutrients in the wheatgrass that is beneficial, such as the trace minerals. So what she does is she adds the ocean solution,
which adds 90 trace minerals to the root zone and so the plant will absorb these minerals
and grasses absorb up to 90 different minerals. And she says when she does this, the wheatgrass
tastes sweeter, so that even people that don’t normally like wheatgrass will like it, because
this stuff tastes better. And let me tell you I have tasted the difference,
wheatgrass grown with or without the ocean solution. And the stuff grown with it tastes a lot better
to me, and it’s actually tolerable whereas the stuff that is not grown in it is not as
tolerable. Now the other thing besides adding those nutrients
to your grass, another thing that’s very important is getting high quality, good quality
seed. Much like there’s many different varieties
of apples, Granny Smith, Red Delicious, Fuji, there’s different kinds and varieties of
wheat seeds. Normally they recommend hard winter wheat
to grow the wheatgrass, but there are different varieties and depending on where it was grown
and how it was harvested, how it was grown and how the seeds were made, you know, it
depends on the quality of your grass. So there’s no substitute for getting good
wheatgrass seeds from a reputable dealer. Of course if you don’t want to spend the
big bucks on that stuff, just go to your local health food store and you could buy, you know,
wheat that’s supposed to be used for grinding into flour to grow your own wheatgrass. Now one of the things in wheatgrass that’s
really important to me is like I think it’s a plant growth factor. This is why wheatgrass in the first 10 days
really shoots up really fast, and it’s this plant growth factor, the wheatgrass produces
when we juice it and drink it, now we get that into us. And that, I believe is another anti-aging
component and healing component of the wheatgrass as well as all the other, you know, phytochemicals
and phytonutrients that are in there. And this is why wheatgrass is so important
to me. And if I was home where I’d probably be
growing it more, and it’s one of my goals to grow more wheatgrass and juice it on a
daily basis like Annette is doing here. And just seeing her motivates me to want to
grow more wheatgrass, seeing how much wheatgrass she grows for her and her family. So now I want to show you guys another place
Annette has some sprouts growing. And she’s not necessarily growing her sprouts
in here, but as they’re sitting inside her fridge they are still growing a bit very slowly
because it is quite cold. She’s actually kind of grown them already
outside and put them in there to slow down their growth so that she could catch up and
have time to eat them. But you will see how many sprouts she actually
eats. And this is for her family and this is a lot
of sprouts. And this maybe sheds some light on how important
of a food category this is for her. But unfortunately most Americans just simply
do not eat enough sprouts. Now I don’t necessarily know that I’d
recommend go out and buy sprouts, you know, at the store, because there has been contamination
with E Coli and all this stuff. And this is not because you could get E Coli
from sprouts. But the problem is there are, there is contamination
on the seeds from animal feces or animals that’s causing these problems. So they don’t have good seeds sterilization. So the best way I encourage you guys to sprout
is to grow your own seeds, grow some peas if you want to have some pea sprouts, grow
wheat if you want to sprout your own wheat seeds. You know, grow lentils so you could have your
own lentil seeds. And that way you know it’s clean stuff. Otherwise I encourage you guys to go out and
not just buy, you know, seeds from the local bulk bins which of course you could do and
it’s the least expensive. But go out and find a reputable sprout seller
that tests his seeds for pathogens, so that you do not make yourselves sick because of
animal contamination. So let’s go ahead and open up this fridge
and see what kind of sprouts she’s got inside. Alright so now inside her fridge of course
she looks like she’s getting the same carrots that I get, the Bunny-Luv carrots, 10 pounds
from Costco, the best price. These are some of the sweetest carrots. And you know, for me, you know, as much as
I could grow carrots, I don’t have a lot of space in my garden to grow a lot of carrots. I’d rather use the space to grow something
more valuable than carrots to me, which are leafy greens. And just buy my carrots. And one day when I have acreage and a farm
and a lot of space, I will definitely be growing some carrots, and they probably will not be
orange ones, they’re going to be the purple ones that are high anti-oxidant, and actually
they taste really good too. But anyways, inside here what she’s got
is she’s got two big one gallon jars with some cheesecloth on the top. And this is how she sprouts her peas inside. And these peas are getting a bit longer now. This is maybe not the ideal time to be eating
them. She usually let’s them get a bit smaller
but she’s been so busy lately, but these are still good and edible. And she would just grow these guys and take
them out and eat them raw. They’re nice and crunchy and delicious. And I encourage you guys to grow some sprouts
because when you grow a sprout, you know, this could be done in as few as like 5 days,
some of these sprouts. I mean, I sprout buckwheat inside just to
grow a little tail. And in the summer time, you know, I could
have sprouts within a day or two at the most. Of course when it’s cooler outside, sprouts
don’t grow as quickly. And if you keep it nice and cold in your house
it’s going to take a little bit longer. The main thing to remember with the sprouts
is you want to rinse them frequently and also let them get a lot of air to breathe. Now you know, some people may argue that glass
is not the best thing or a jar is not the best to grow sprouts, but as long as you get
enough air in there, you know, you won’t have problems with mold as long as all the
water could drain out. And it looks like Annette has a great system
to do that because I see no water in the bottom of these containers. In addition, besides that, she has small sprouts,
such as alfalfa or clover , things like that. I mean these are very expensive nowadays at
the grocery store, but very simple to grow yourself. And you know, when you get the seeds, you
buy the seeds, they expand, you know, literally hundreds of times their size for you guys
to eat. And you don’t even need any kind of sunlight
for these sprouts and they green up. And so these guys green up and because they
green up that means they also have the chlorophyll. And, you know, I want to encourage you guys
to expand and eat a diversity of foods in your diet. Alfalfa, unless you’re a cow or a horse,
you don’t normally eat alfalfa in your diet. But by sprouting alfalfa seeds you could not
get some of the nutrients from alfalfa in you, which I believe is super important. Now let’s go into the back here. She has one more one gallon jug here. And this is a category that unfortunately
many people into raw foods and into diet are not consuming, and these are the legumes. So she has, you know , many legumes can be
sprouted but should not be eaten in their raw and natural state. Because you could get very ill and even lose
your life. She has the ones that you can sprout to eat,
such as the lentils, different kinds of lentils, and mung beans. So she’s got like green lentil, she’s
probably got some black lentils and I mean I feed my dog like fresh lentils, they got
all kinds. And then the mung beans in here just a sprout
blend and a mixture in there. And she sprouts these guys. And looks like this is about the right stage
to be harvesting the tails maybe like a quarter inch long. And these are quite delicious, specially when
you put some dressings on it and what not, and you just mix them in with your salad otherwise. You could also dehydrate these into veggie
patties and burgers and do all kinds of cool stuff with them. But yeah, the beans, they’re another very
powerful food along with onions and leafy greens that I believe you guys should be including
in a regular basis on your diet. And my favorite way to enjoy those are actually
the way she’s doing here, is by sprouting them. So the last thing in her fridge that I want
to share with you guys today is right here. It’s what I showed you guys earlier. This is the Noni. So she collect the noni, as I said, and she
washes it and then she puts it in a bag. And normally, you know, the bags sit in here
for maybe a week at the most, and she’s constantly pressing out the juice out of this
Noni and she uses the hydraulic press to do that. And it makes a nice and thick mixture. The other thing that they’ll do is they’ll
actually drink the liquid that, you know, collects in the bottom. And that’s a lot thinner, more watery texture. What I thought I’d do in this episode is
actually go ahead and open one of these guys. And if you guys were here to smell this, probably
about like 80% of you guys, maybe 90% would be like man John that smells like something
rotten man. I mean, it kind of smells like, you know,
a fine cheese maybe, if you’re really into cheese, I’m not. But it smells like a funny fermented smell. So let me go ahead and open one of these guys,
open this bag up and I’ll take one out and I’ll show you guys what it is and I’ll
taste it on the camera. Uughhh oh my god, I don’t know, I might
like vomit or something, we’ll see what happens. I’ve rarely eaten Noni raw. My favorite way to eat it is actually to blend
it with some bananas and dehydrate it into like a fruit leather. That way it’s a lot more tolerable and it’s
not quite as strong. One of these days I want to actually take
Noni and freeze dry it and then see what that tastes like. Alright, so let’s go ahead and open this
guy up for you guys. Alright, so man it’s like really kinda juicy,
the juice is kinda getting all over. And that’s what it looks like. There’s a lot of seeds, you know, so that’s
a good sign, you know. Fruits with a lot of seed, that’s kind of
like more a wild food in my opinion. Like bananas, the bananas you buy in the store
are so far away from the wild ancestor bananas. Because wild bananas have tons of seeds in
there and there’s barely any flesh. And that’s always good sign for me. Because this is a food that hasn’t really
been too much modified, you know, naturally by man. Now I do not recommend any kind of genetically
modified food. But man has been modifying food, you know,
just by selective breeding for many years now. So as you guys could see, there’s like little
seeds pods and then around the seed pod is like some flesh. And that’s kind of like, kind of reminds
me a little bit of a pomegranate. And let’s go ahead and try a little bite
of this. Wow! You know what? Could be because I’m not eating the skin,
I’m just eating the fruit around the seed. It’s actually not that bad. And this might be the best tasting Noni that
I’ve had. Now I do feel al little bit of burn on my
tongue. I’m not exactly sure why that’s happening. But then maybe one of these days I might try
to juice this stuff. They are kind of getting a little strong bite
there. Kind of tastes like a strong cheese now. Tad bit hot, not like a pepper hot but more
like a water pepper hot. Hmm. It’s quite interesting. Maybe if it was in the juice form I’ll be
able to eat it better, but I don’t think I’m enjoying this one too much. Alright. So anyways, what I wanted to do next is go
ahead and sit down with Annette Larkins. And we’re going to go ahead and interview
her, talk to her about, ask her about the Noni, why she thinks it’s so good and how
she just drinks it like water., and about the sprouts and how important they are. And just about gardening and life in general
and get some of her beauty tips for you guys. So now I have the pleasure of introducing
you guys to Annette Larkins. And this is the garden that you guys saw today. And Annette’s garden is really near and
dear to her heart as my garden is to me. And if you take a look at Annette, you would
never know that she is a grandmother, and she could even be a great grandmother at this
point, because she doesn’t look to me like a day over 35. Completely amazing. And this she attributes to, you know, growing
food and her diet, and just simply what she’s eating. And, you know, in my opinion, this is what
I aspire to be, you know. We can be younger than our actual age. But it’s so unfortunate in this day and
age that people are eating the foods that, you know, cause them to premature, you know,
too early, in my opinion. She’s been featured on many different news
programs, you know, the doctors, the tv shows, she’s been asked , you know, video on many
other popular shows that she has maybe declined. But she’s been on many local media outlets
and they have plenty of videos on YouTube about her. And nobody’s ever until now showed her garden
and really got into the nitty gritty of what she’s growing and how she’s eating it. And so that’s why I’m here today now. She’s been growing her food now for over
45 years. So she has a lot more gardening experience
than I ever do. Actually she’s probably like been gardening
almost as long as I’ve been, as long as I’ve been alive. So. John: So anyways Annette, I guess what everybody
wants to know is what is that Noni fruit that I just had a little bit earlier, and why do
you juice it so much and why do you, you know, attribute part of your health to the Noni
fruit? Annette: Well, I just happen to like the juice. I really have never concentrated on, it certainly
has great qualities of course, but I’ve never concentrated on those qualities. It’s just that I drink it because I like
the taste of it. It gives me a little buzz. But the thing is, is that it does have a lot
of great health qualities about it. What it’s the elements that are there, they
do. But that’s just one of the things that I
do. And I don’t do it, you know, necessarily
all the time. It’s the same kind of a thing with the wheatgrass
juice. I drink wheatgrass juice. But if I don’t drink it, I mean, it’s
not like you know regimented to the point that I’m going to just be so out of whack
if I don’t, you know, I got to have my, my, I’ve got to have my wheatgrass, I’ve
got to have my Noni juice. No, no, no, no, no, those are the things that
contribute to health. But there are other things that contribute
to health as well. So the Noni juice, it certainly is a good
juice to drink as well as the wheatgrass juice. John: And these are two juices that actually
most people probably have never drank in life. Annette: Probably. Probably wouldn’t even like. But give it a chance, give it a chance. Because probably just have the wheatgrass. I know John, you are so familiar. And certainly people have been here and we’ve
been in the garden of course. But I’ve always had to do the talking about
what this is because they have no clue. John on the other hand, he knows everything
that’s there, and he gave it a good go of what’s what it’s good for and this and
that and the other. And I wasn’t out there with you John, but
I know, I could hear you out there. And he talked, we are both talkers. So you know. I mean, let’s not run over. But we both talk a lot. And the thing is that other people have been
here, but John I’m so delighted that he’s here because he knows. He’s someone who can totally totally relate. We just had some Brazilians here, about 8
of, there were 8 people here, Brazilians. But they have no idea about what’s going
on. They had to ask me everything. John he had to ask nothing, I just left him
out in the back yard, front yard, wherever he wanted to go. I let him travel there because he knows. And so that’s just a great thing to, I feel
so good about that. Feel so good the connection that we made in
the short time that we’ve been, we both know about each other of course, but we’ve
never met. This is our first meeting and it’s a greet
one. And we’re hoping it won’t be the last. John: Yeah, that’s awesome. Yeah and thank you for having me out. I mean I know you don’t have everybody coming
out, you know, you have a big criteria list attached. Annette: I do indeed. And like I said, it’s such an, I’m always
having different experiences, and I really welcome different experiences because it’s
great, you know. Life, what is it about? You know, you have lessons and different experiences
and all that. And it’s great to have these experiences. But like I said, John’s experience is something
just it’s really really wonderful because it’s I mean he’s, we can relate. And I don’t think there’s been anyone
here before John, I don’t think there has been anyone here who can relate the way that
we can. You know, we’ve talked pre shooting, we
talked and you know we have so many things in common. Certainly there are things that we won’t
have, we disagree on certain things of course, but we can agree to disagree. And you know, we still have basics that are
important and I think that is what is important, you know, the basics of this whole thing. This health thing that we are into. John: Cool. Yeah, so let’s back into like, you know,
you’ve been gardening for so long. Why did you originally get into gardening? Annette: Well, I got into gardening because
after having gone, abstained from dead animals flesh for , well, I think it was about 5 years,
so whatever, after having done that, then I saw the benefits that I was getting from
doing, making this change. So originally it had my change into the different
food situation had nothing to do with health, really. I mean they can get my book, Journey to Health,
and find out what happened, how it came about that I got into, well abstained from the animal
flesh. But after doing that, being a bibliophile,
being the reader that I am, I came across material and it stood to reason that I would
come across some material that would lead me further onto the path because I had begun
a path, had absolutely no idea where it was going to take me. But after reading some things about the, what
the refined sugar and flour and how all of the nutrients are taken from the refined sugar
and flour, then I understood that because I felt differently abstaining from the meat,
the animal flesh. I felt differently after I had abstained from
that, so I’m going well you know there’s got to be something to what we’re putting
into our bodies. I knew your four basic food groups at that
time, like everybody else. But nutrition wise I was ignorant. And when I came across something that told
me about the dead food, I mean, refined sugar, flour, I decided okay that’s my next step. I’m going to give that up. I did. Again made a difference. Then it got into the dairy products with,
you know, and eggs with all the mucous causing, and I noticed I was, at each phase I noticed
a difference. So that is how I, so naturally you want to
build on your growth . And so it came to the point where I thought you know what, I don’t
know what they’re doing to the food out there, why not grow my own food. And that’s how it began. John: Yeah, I want
you guys to get independent of the food system because you don’t know how it’s being
grown, and even if you do choose to eat animal products, even if you, you know, grow your
own animals, slaughter them, you know, take their eggs or whatever, that may be better
than the industrialized animal products that you could procure. But at the same time there are still inherent
problems in my opinion, with eating animals. So Annette, you want to share some of those
things? Even if they have the best grass fed or you
know eggs you know organic, you know. What are some of the challenges you’ve seen
and why don’t you include them in your diet? Annette: Well, the thing is, is that yes I
would agree with you that if you’re going to do that, and we’re not here to tell anybody
what they should or should not do. I don’t gonna soap box and preach to anyone
nor do I try to convince those who do not wish to be convinced. I don’t mean to do any debates, you know. I just share what my knowledge that I have
acquired, and I share what I do. And that’s what it’s about. So my thing is like I was saying about the
dairy products and even the cooked food, it’s mucusy, you know it causes mucus. And it prevents people from having great bowel
movements, you know, all of that stuff. So, you know, it’s like the animals, it’s
going to be even worse because you’ve got uric acid that you have to deal with in the
animal kingdom. And I don’t think that we were designed
actually John, I don’t think we were designed, our bodies are not designed to digest, to
properly digest animal flesh. I mean, you get a tiger, you get a lion, they
have alimentary canals that are short. Ours is like 30 feet long. I mean, it’s got to go a long way. And you know digesting food is really, people
don’t understand, that’s a lot of work. It really really is, and you got to get down
into the capillaries, you got to, I mean small intestine, large intestine, you got to go
into the waste and all that. So it’s a lot of, lot of work. So the thing about it is is if we help our
bodies by what we put into it, our body, you know, it makes a difference. And so you want to help it as much as you
can. So the reason like you said, if you’re going
to do this thing with the, just if you’re going to do it hey do it yourself, you know. Maybe everybody can’t afford to have a farm
but you know what you do is the best you can. And that’s what I always say to people,
you do the best you can. So, but I wouldn’t, I , first of all, you
find out why I’ve stopped eating had nothing to do with nutrition why I stopped eating
animal flesh. I began to abhor it, I couldn’t stand the
taste, smell, I couldn’t stand to look at it. I mean it was just something to me, I equate
carnivoresism and cannibalism, I should say, to be one and the same. So that to me, I just can’t stand the idea
of eating flesh, you know, dead animal flesh and certain vegetable flesh like nuts, you
know, stuff like that, that’s good. But yeah if you’re going to do it though,
you want to be in control of what you’re putting into your body. You control what the animal if you’re going
to do that. I mean I certainly don’t suggest it. I’m just saying if you’re going to do
it. You know, just be in control. Because we do have control over, there’s
certain things that we don’t have control over, but there are things that we do. And I think that we need to take it and be
in control, do those things that are necessary in order to make it happen so that it will
benefit us. Why not? John: Yeah. I mean, I totally agree. And if you do choose to eat, you know, animal
products, what I recommend is this, because I recommend, you know, instead of how the
standard American diet does it, which they have it all wrong in my opinion, is big servings
of animal products and small servings of salads. How about big servings of vegetables and salads
and fruits and sprouts and what not and a small portion of meat. I don’t, I mean that in my opinion if you
do, you know, only small amounts of animal products, you know. It’s not really going to have a major consequence
in your life, you know, provided you eat enough vegetables. Now Annette on the other hand, gave up meat
50 years ago, and you know, she’s 74 years young now. And this is amazing. So if you want to look like Annette and keep
your beauty, right, maybe you want to eat all plants, so I’m going to follow in her
footsteps. So Annette, let’s talk about, you know,
the sprouts you eat and how important are the sprouts to you to eat, on a regular basis? And I mean I just showed everybody how many,
like wheatgrass and buckwheat sprouts and sunflower sprouts and alfalfa sprouts, bean
sprouts, pea sprouts, and all the sprouts that you’re growing. I mean, you must eat a good amount of that
everyday. Annette: Well, I even go, I have some stuff
that I sprout, the broccoli sprout, I have the broccoli seeds, I have those. You name it, I sprout it. And so I do all of that and yeah I mean you
know John if you think about it, people always want to know, they ask me well do you give
any tips on gardening which you do. I haven’t yet put it in any format, but
what my thing is is that before plants reach full maturity, they first grow from seeds
into sprouts, shoots, people call them microgreens, whatever, whatever. This to me is, you know, you think about it,
this is optimal healthy eating because even when you take it from the sprouting environment,
for example the sprouts that you showed that were in the refrigerator, those sprouts continue John: they’re still growing Annette: they’re growing right now, they’re
still growing. So even when you harvest them, take them out
of the sprouting environment, the growing environment, and put them away in the refrigerator,
they’re still continuing to grow. So when we eat these tiny delicious morsels,
we’re actually eating living foods. Does it get any better than that? I don’t think so. So this is the thing that keeps people, if
you’re eating living foods then that’s the living foods part of it. You only have live and raw. Now of course your carrots are not going to
continue to grow after you, well if you take a, the tops of carrots and you put them in
water, then they will grow the green leaves, you know. But I mean certain things like cabbages, you
know, those kinds of things, they’re not going to continue to grow after harvest. But nutrition wise, they still are superior,
because when you eat them in their natural raw state that gives you what you need. I mean, your enzymes are there, everything
is there. So, and I have a universal truth. I believe in this. If you eat something in it’s natural raw
state as opposed to overcooking it, over processing it, it certainly is going to benefit you more. I don’t see how people could argue with
that. But certainly there’s someone who will. John: Wow, Yeah I mean so the living foods
is the exact opposite end of the spectrum from, you know, dead animal foods. And so this is the result she’s getting
from eating living foods. And living foods are, you know, there’s
still a lot, as you eat them they’re still growing. And these, if you have ever known or heard
of Kirlian photography that kind of measures the energy rating of the foods. So if you have Kirliam photograph of, you
know, something that’s not alive like a piece of animal flesh, it’s just not really
that vibrant. But if you put a sprout on there, you know,
it’s totally shining, it’s like one of those aura photos if you guys know that. But it’s not really aura photos, it’s
measuring the rating energy. And in certain countries like Germany, they
call it biophotons, they call it prana in certain places, or chi. And this is the energy of the foods. And when you eat the energy, the live foods,
it transfers to you so that you’re more full of life, instead of full of not life
which is quite sad. And I see people you know, zombie like, people
walking around all the time who just are not eating enough live foods. Annette: And you know, we were talking earlier,
John, it came to my attention because John has been here a while now at my home and I’m
just delighted to have him. But we were talking earlier, we were standing
in the family room, and we stood, we had not sat down. This is our first sit down. We had not sat down the whole time. And that’s because we’re both so energized. We don’t have to sit. And isn’t that a wonderful thing. We do not have to sit. And I’m telling you, I get 8 miles of activity
every day, at least 8 miles of activity. I was telling John earlier, I go up and down
my spiral staircase until I achieve 50 floors at least a day. It’s more than 50 now because, but I’ve
done a 100 and I will still do a 100. But mostly it’s 50 floors, and when I go
down and come back up that’s one floor. So that I mean I just have energy, I have
energy to spare. I always said that if we could bottle and
sell the energy that I have, man we could be millionaires because it’s there. And I truly truly attribute it, attribute
it to my lifestyle. And it’s not just about food, understand
that. It’s not just about food. But that’s the foundation, that is a very
big part of it. So in addition, of course, to eating and drinking
well, we want to get exercise and that means exercising our minds as well as our bodies. And we want to get enough sleep. And sleep is dependent upon the individual
needs, you know. I was telling John that if I sleep for 4 hours,
which I do quite often, get up jump out of the bed, ready to meet the day with a smile
and attitude conducive to doing something positive, living a positive life, eating well,
drinking well, doing all the things that I do. And I do a lot of things. My husband sits back sometimes and goes whew
I just don’t see how you do it. But the thing about it is, you know, you want
to get what you need. Like I said if I do that there’s no scientist
in the world that can tell me , and I jump out of bed ready to go meet the day, there’s
no scientist who could tell me I need 4 more hours sleep. So it’s dependent, rest and sleep, dependent
upon the individuals needs, you know. And I think because where we are, we don’t
need the rest. Because I could sleep, I told John I could
sleep for days. I mean, I exaggerated but, you know, I’ve
slept much longer than I did. And you know besides getting the rest and
the sleep and the exercise and eating the right foods, of course, we need to include
some sunshine in our lives. You know, that beautiful sun that we have
is such a gift. I mean it lightens the world, it gives us
vitamin D and there are other minerals that come from the sun. So, you know, get that when you can, get some
sunshine when you can. And even in addition to that, I think having
a positive attitude. But you know what, you’re doing all those
other things, I think it’s apparent that you’re going to have positive attitude. I’m walking around in stores sometimes and
someone says oh you’re so happy. Well, why not? Because I’m, I might be listening or singing
or whatever, I might even be doing a little dance if the music is on. Because put the music on and I’ll move. But I don’t do that too often, but, in the
stores. But, you know, just saying it’s why shouldn’t
we be happy. And it’s contagious, when you are happy
and you’re smiling, it makes other people happy. You don’t know how many times I’ve, I
can’t count the times that I’ve had people say oh goodness you’re infectious, you know. So yeah why not, smile, you feel like emitting
love. I’ve had people tell me that I have a glow
or something or the aura, they can feel an aura around my head. Well, it’s because it’s coming from the
inside and it’s showing itself outwardly. It’s not a fake. It’s genuine. And you too can have that same aura. Just hey put those live foods in you, get
all that other stuff that we mentioned and just go with it. John: Wow, yeah. I mean for me it’s just been really fun
hanging out with Annette. Because I mean she’s often, you know, featured
on news shows because she looks so young. But, you know, just hanging out with her,
she’s much more than looking young. I mean she’s vibrant, energetic, she’s
sharp, she has energy. I mean, this is what everybody that’s 74
years young should be like. But unfortunately this is not happening because
people don’t take their health or their gardening seriously enough. And so Annette, do you want to talk about
that a little bit more, like talk about like how important this is to you and even for
example your husband, like you want to share with my viewers what your husband did for
a living and how he chooses to live his life or in the past? Annette: Yeah. Well, my husband was a butcher at the time
that I became a vegetarian, which no doubt was one of the reasons because when people
would ask me I’m going well I don’t know, I know your four basic food groups like I
said. But I was nutritionally ignorant. I just began to have horrible taste touch
smell of dead animal flesh. But I continued to cook it for my family because
I thought it would be unfair of me to subject them to an ideal that I had seemingly suddenly
come upon. Now in retrospect I really I understood that
it didn’t happen all of a sudden. There are things seething within us and then
one day bam it seems like it’s all of a sudden when it’s really not. It’s just that you’ve been building to
that point. But one of the things I believe that had an
influence was the fact that my husband owned a butcher’s shop. And I would go there and see these half cows
hanging up in that cooler. That just didn’t look right to me. It just did not play, didn’t look right
to me. And of course my husband was eating, well
we ate, you know I ate the stuff, I ate it because this was all I knew. Until that time that I did decide that no
no no no enough enough enough I’m 21 now, oh I can make my decisions, I was raised on
cows and hogs and all that but I can make a different stance now. And since I started disliking it or hating
it, couldn’t stand it, but I made the decision and that was it. But my husband, it was funny because I told
the story in the first booklet, Journey to health. We were sitting at the dining room table and
I told him I had not had any animal flesh in me for two weeks. And I said to him, I told him, do you know
this is a milestone. I said to him I have something to tell you. Well he was a little serious and everything
and I sat down and said to him, I just wanted you to know that i have not had any meat for
2 weeks and I don’t ever intend to have it again. Well he looked at me and he said what’s
the matter honey? You think you need to see a doctor? And the way he looked at me, I absolutely
fell on the floor laughing, because, and I understood where he was coming from, I loved
meat so he thought, you know. And we had never even met a vegetarian. This was in 1963, I was 21 years old. Never met a vegetarian. This is all we knew. And so I knew where he was coming from but
he thought I had gone bonkers. And when I , my husband respects me and that’s
so great to know and to feel all that because after 57 years , 57 years we are going into
our 58th year of marriage, the man still treats me like a queen so that is so wonderful. He’s always respected things, my thoughts,
you know, we have arguments and listen we don’t have a perfect marriage by any means
okay, but he, whenever we’ve talked about something, he’ll stop and he’ll think
about is and he’ll say well you know I never thought about it like that or whatever whatever. So even though he thought I had lost my mind,
he just well when I explained to him the reason why I wasn’t having animal flesh anymore,
he took it and nevertheless I think for a few he watched me very carefully because he
was still trying to see if I had really lost my mind. But you know, something interesting about
that is that he after when I was in my 18th year of vegetarianism, he decided that he
was going to become a vegetarian. He said he saw the benefits I was deriving
from being a vegetarian even. You know because I was telling John earlier
I would , you could come around me pretending you had a cold, I’d show you how to get
sick, I’d show you how to get down dirty sick okay. Nose runny, puffy eyes, I mean, headache,
stomach ache, everything, I would just get down sick. Now I’m exaggerating a bit okay but I mean
really the whole point is because I mean it’s just that I was so susceptible to colds than
anything else that was around. I really was. So that changed. Now he saw things different. He saw things. Not only was I feel and experiencing a difference,
just by abstaining from the dead animal flesh. He saw a difference. So he decided that he was going to make that
change. Now being a businessman and back during that
time they didn’t have the salad bars the way that they do now, and they would not,
certain things that were available the way they are now. So he being a businessman , about 6 years
later, he decided that he was going to start eating some fish. And you know that’s all he had to do is
start with one thing, and before you know it you’re back to where you started. So that’s what happened with him. But I initially told him when this all occurred,
I said to him listen I’ve been fair for 18 years , they can put that on my epitaph,
it was her endeavor to be fair, you can’t say that I always am but I still to this day
try to be fair. So I said to him I continued to cook it not
wanting to do it, but if you ever go back don’t expect me to cook it for you. You either have to cook it yourself or you’ll
go out and get it. Hence the reason why we have two kitchens. But he doesn’t cook meat now because he’s
given up, he’ll have some I don’t know what turkey or some seafood or something sometimes. But for the most part he’s giving up the
meat now. And I don’t know if people have heard the
story about his constipation problem. I thought we were going to have to give him
an enema for the rest of his life. But he started including more raw foods into
his diet, all that fibre, you know, fibre really acts like a broom to sweep out your
colon. So he started doing that. Because one time I told him about drinking
lemon juice in the morning and he , with warm water and he did that and he was ok. But then, you know, once you get so clogged
up because you know your colon’s like that, well you can spin it around, spin it around
with all that gook gook gook until all that gook is there and there’s a little hole
in the center. And so that’s not good. You’re gonna strain and all of that. And so he started changing , well this was
actually about 2012 that he started eating more raw stuff. And people always ask me is it too late for
me. I get these calls is it too late for me. But my husband he’s 80, he’s 9 years older
than I am, he’s 82 and the thing is, is that I tell them he’s a prime example of
not too old because he definitely, now let’s understand he’s on medications that , i
mean I haven’t taken an aspirin since a long, if I took an aspirin my body would probably
jump up, I’d jump in somebody’s poo and drown myself. My body would not react to traditional conventional
medication. But my husband he’s on medication, he’s
really improving upon his life. He always tells people of course that I wish
I had done what she’s done. And you know, this is after the fact, it’s
kind of like that old man of who said that if I had known I was going to live this long
I would have taken better care of myself, you know. That’s the after thought. But he is trying to make a difference now. And is just, it’s I believe it’s really
helping him to live better, you know. So it will if you, people notice, I have people
all the time telling me, you know when I eat a certain way that what you know that it is. When they tell me that they eat more raw fruits,
they eat more fruits and vegetables and they like you know lessening the meat intake and
all that, they feel better. Well of course you do, your body is going
oh wow wow wow feeling good feeling good. Your cells are being satisfied instead of
tantalized. So they’re enjoying what you’re putting
into it. So, you know, And you know that I tell people
listen the first thing you have to understand is that that old cliche Rome was not built
in a day. So if you don’t, you know, you’re not
in a race. You can go at your own pace. Unless you’re in diet straits of course
you know that means that you need a diet action okay, you need some radical action. But you take steps. Some people can go cold turkey while others
need to be weaned. You have to know what kind of individual you
are. And go with it. And it’s just , like my husband right now,
and you would think, people would call me all the time asking me is it too late for
me. They’re in their 50s , 60s. And I’m saying hey it ain’t too late until
the mail is in the coffin or the ashes are in the urn. So there’s always, as long as you’re breathing,
as long as you’ve got breath in you, there is generally the opportunity to make. And mother nature is so forgiving. You give it a little help, just give it a
little go. Even if it’s even after years of abuse. I’ve seen it with people years of abuse,
they can still make improvements. That’s mother nature. You give it a little help and it will take
you a long way . A long way. So understand that if you are giving it more
than a little help, understand how far you can go. John: Wow, I mean that’s so true. I want to encourage you guys to you know eat
more plants and more importantly start a garden if you’re not already , and specially the
sprouts and the microgreens, some of the most important foods. I mean I say this all the time to you guys,
I have videos on how to grow sprouts and microgreens if you guys want to learn , since we’re
not going to really get to have time to cover that today. The next thing I want to ask you Annette is
really important. It’s what’s the most important thing that
you want to share with my viewers today? Annette: Well, if I have a most important
thing, my thing is health is wealth. Get healthy. Get healthy. Anything else you want to do in life, you
can be more productive if you are healthy. We all know that we’re going to leave here,
right. But don’t concern yourself with the leaving,
concern yourself with the living here and now. Whatever age I am, I want to be psychologically,
physiologically and spiritually sound. I would advise you to shoot for that same
thing. Because it’s important. I want my faculties to be clear. I want to be clear. And if you’re eating a living foods diet,
and who’s perfect, none of us are perfect. I quoted Salvador Dali in my second booklet
in the introduction, Journey to health 2. Salvador Dali said don’t go looking for
perfection. I’m quoting exactly, I’m paraphrasing. But the whole point is he says don’t go
looking for perfection because you’ll never find it. So none of us are going to be perfect but
what I follow that up with is saying, but we can do the best that we can. And once you do that, I mean, you know, things
fall into place, you’ll want to do better. Once you start taking steps in the right direction,
you’ll feel so good about it that you’ll want it. And if you stumble, don’t despair, straighten
yourself up and refocus. If you stumble straighten yourself up and
refocus. If you stumble straighten yourself up and
refocus. You say that as many times as is necessary,
because you’re not , you know, don’t take that as failure. Just take it as an experience and understand
that you’ve spent a lifetime doing wrong things. So you have to understand that it’s going
to take some time to undo these wrongs. Give it the time that it needs and everything
is going to be alright. John: Yeah whether that’s with your garden
or your health. Because I know a lot of you guys may have
gardening challenges and you may not be able to grow anything. But let me tell you, sprouts, once again microgreens,
they are the easiest things to grow because you don’t got to grow them into big plants Annette: Right John: You grow them like 10 days and some
of them are ready in 3 days, little small sprouts, and they’re ready to eat now. You can’t really mess that up. And if you do, you’re going to learn how
not to do it. And you could do it better next time. Annette: And if I may say so, John, the sprouts
that you showed I don’t grow them long, I just let them peek out. John: Yeah Annette: The ones with the, like the, the John: the peas Annette: the mung beans and the peas and the
lentils and all of those, they usually just peek out. Somehow I got busy with something and let
them stay another day. And it doesn’t take long. Those peas and those lentils, they’re good
to go after you’ve soaked them appropriate time, they’re good to go in a day. So this point of time you’ve got live food
that you could have in one day. So if you talk about these things being time
consuming. What’s time consuming about that? You soak them, you drain them, they’re ready
to eat. And then you’ve got good nourishment. So, you know, whatever else you’re gonna
have in your body, put some good stuff in there to counteract all the bad stuff that
you might be throwing in. John: And yeah it’s that easy to be a gardener. So I want all you guys today to go out and
sprout some stuff so you could be an instant gardener and more, you know, importantly enhance
your life by eating the foods. I mean, this is why I garden. This is why I got into gardening and growing
food, because I had a health challenge and almost lost my life. And you know, that’s why I garden and it’s
so important to me. And hopefully it is important to you guys
as well And that’s why I make all these videos to educate you guys about gardening. And then how everybody should take some control
of , you know, food they’re eating and also choosing the right and better foods to eat
, so that you guys could have vibrant health. Because, once again, I agree with Annette,
your health is your greatest wealth. And people may say this but I don’t think
they truly believe it until maybe they’re sitting at the possible end of their life,
You know like I was in my 20s and I’m like my health is really my greatest wealth because
without your health you have nothing. I was almost maybe not even going to be here
anymore. So I really take this seriously, and want
you guys maybe if you don’t take this as seriously as me or Annette, that’s fine,
I don’t really care, but just you know make a little bit more of a part of your life and
take the time to garden, take the time to juice, take the time to make a blended smoothie
if you don’t want to take the time to juice, you know. But take some time in your life because you
are worth it. Annette: Indeed John: So anyways, that’s pretty much it
for this episode, it’s getting kind of rather long and I know a lot of you guys don’t
like the long episodes. So Annette if somebody wants to learn more
about you, your work, get your little booklets, your dvd, so that they could learn, you know,
what you do, how can they get a hold of you? Annette: Well, you could go to my website. I’ve got stuff on YouTube, you can go and
subscribe and any time you are, anytime anything new comes out, of course you’ll be alerted
if you subscribe to the channel Annette Larkins , that is what you put on there, and you’ll
separate the Annette from the Larkins and that’s Annette Larkins. Now put it all together, AnnetteLarkins with
a dot com – AnnetteLarkins.com – and that will take you to my website. So when you go to my website, if you are interested
in anything that I have, you can go to the orders page which is on that red strip which
is the Navigation bar, menu bar, go to the right of there and press Orders and you’ll
see everything that I personally have, my dvds and my booklets and that is is how you
can get more of what I’m doing. And listen good health to everybody. John: Awesome. Yeah, so , but, if you guys enjoyed this episode
hey please give me thumbs up to let me know. I’ll come back and visit Annette next time
I’m in town. Also be sure to check my past episodes. I have over a eleven hundred episodes now
educating you guys how to grow your own food at home. Also be sure to click that Subscribe button
right down below to be notified of new and upcoming episodes that I have coming out about
every 3 to 4 days. And I guess what that, this is John Kohler
with growingyourgreens.com . We’ll see you next time, and until then remember- keep on
sprouting.

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Local Organic Farm Tour | Midwest Plant-based Vegan Lifestyle

You want beef at the price of bread right well the system can’t sustain the system the industrial system can turn it out but the system s and the earth can’t sustain the time that we spend to think our ideas to grow to match them with the dressing or inappropriate use and get them to your table and the time that you spend deciding who to come out with getting all the way out here and the time around the table that’s all part of your experience in a meal there are three tiers so you know those restaurants that next up you know that was delicious right and then the third tier life is good hey guys Aaron and dusty here and welcome back to eat move rest so clearly we’re not in the kitchen today we are actually taking you guys on an organic farm tour yes so Jerry and Renee Cornett are the owners of lake house farm which is an organic produce farm just north of Lincoln Nebraska where we live and we became acquainted with them and have gotten to know them over the years at our local Sunday farmers market they own an organic farm-to-table restaurant right there on the farm called Prairie plate we had an awesome tour they sat us down with fed us an amazing meal we were there for like we were basically there all day and we had an absolute blast these people care about quality of food organic farming just amazing practices all the way around yeah eating seasonal like it’s it’s about as good as it can get especially where we’re located right here in the heartland this is the way food should be they’re bringing it back and this this place is literally a hidden gem in every sense of the word especially for here in the middle of the Midwest in Nebraska where everybody’s just worried about belying up at the local steakhouse and all-you-can-eat buffets this is locally sourced seasonal organically grown fresh as fresh as it gets and a lot of thought and preparation goes into each and every plate the menu changes on a weekly basis based upon what’s growing at the farm so thank you Jerry and Renee we had a such an awesome day it was so much fun we might be back like every Monday we’ll just do like a farm tour and you can see this lunch that would be amazing look we will let them do the rest enjoy you guys around so enjoy

Hey guys Aaron here at Eaton arrest and I am with Jerry and Rene cornet of Lake House farm which is a certified organic produce farm just outside of Lincoln Nebraska when we opened this restaurant we thought okay let’s celebrate food right let’s make food fun yeah let’s make it a celebration she wanted to a relatively small restaurant where you’re the chef maybe assistant it’s personal yeah not personal you go talk to your table you know 56 seats you know restaurant that’s different yeah yeah we kind of keep going through that they just don’t know what they don’t know yet yeah you don’t even know to ask the question and so where do you get the word to people and they’re always so offended that come out of your mouth how come you’ve been over in five years and I didn’t know yeah the way the farm grows and what we grow is based on what’s the restaurant need you know as a nurse through the season the folks that come from outside are like yeah this is awesome this is a unique there are probably a dozen restaurants like this in the United States right you know and most of them charge a lot more than we do and then there are some people that are retired farmers and it’s interesting because often I get the comment from them you know we used to eat this way right yeah we used to we used to eat this way yeah yeah very there wasn’t a lot of slaughter yeah to do what I know yeah you don’t have enough freezer space to put it you know kidding what are you gonna do it what are you gonna do with all of them yeah you know we use a oil block system and it’s essentially this little block we start to see it in this is a this is a summer lettuce called grandpa admire it’s an heirloom lettuce that does well in the heat and so will will grow winter lettuces and then we transition to summer lettuces and then there’s a point where okay lettuce just doesn’t grow very well here because it gets too hot it gets really bitter and so what we do in the restaurant okay at that point stop and then you go to a salad that is tomato and cucumber or not lettuce the first item on the menu is always lake house farm salad it will change to be whatever it is and we have that’s the best from the farm and sometimes it’s so people see salad they automatically think that so it’s very important the server’s remember to tell them that the salad isn’t lettuce if it’s not lettuce because we’re used to thinking that’s the only choice mm-hmm primary purpose of this is really protecting it from the wind yeah it’ll get down to ten below in here and the kale will be fine yeah vintage will be fine really even the lettuce will survive one or two frost yeah we grow more Tomatoes out here and like two and a half rows are just sauced tomato sandwich ah no so we they’re meant to be cooked down two types of sweet peppers one is long and the other one the sheep nose pimento is a small one it’s like a slow food yeah smaller but it’s got a lot more meat flesh to it and the skin is still thin so you don’t really have to peel them for a lot of things if you’re gonna appear it use them in something but they stuff and cook really well yeah what’s all of you guys been organic since day one yeah it’s hard that like the certification process is pretty rigorous it is every year you submit a plan and then they review it and then they have an inspector to come out and it really comes down to you know doing with you said you were gonna do and then paying attention to things like soil health yeah in mild adversity like they just added a biodiversity page for us we looked at I look at this property in two ways one it’s got an incredible amount of biodiversity yep and so I just let it go I don’t try to do anything to change it [Music] [Music] out in the middle of the desert is hopeful California and and we took the kids out there once just to go out and walk with the desert you know do some other fun things stayed there there’s actually a little Museum and they explained to you you know this is the carrot we grow you know because it can grow and stand yeah and a machine can harvest it yeah and you know sand doesn’t you know though the vegetable it’s not picking up nutrients minerals from sunlight statement you’ve got an atom just about everything yeah we’re here we have clay soils which means they can be a little more problematic to grow in but in a lot easier because the particles smaller for that plan to take up all of those nutrients or minerals right and then convert it into I like one flavor for us but for others nutrients so that carrot that grows in a healthy humus organic matter rich soil is naturally going to take up all of that all those flavors yeah yeah looks like yeah a formula versus breast milk Oh site in the Roman period when his remedy was actually very good where these science knows better yeah and so we’re gonna make formula that’s gonna have it everything the baby needs in its gonna and then they were finding out wait we missed this we did you know about that and you can’t simulate this other thing and then there’s a so all of that stuff that we don’t know because nature’s better at it yeah that also works for other system I asked in fact it was an old man you know I think is a retired farmer he’s like I said like why do you buy our carrots like they taste like the ones my grandmother used to [Music] [Applause] [Music] so we just got plated lunch and we’ve got sweet potato vindaloo and some rice well along with some steamed and sauteed chart so we’re excited busy in the ponies perspective you know when you when you grow it for the season you grow it for the region and then you harvest it for flavor focus one you don’t need to do much in the kitchen and two you walk away more satiating yeah and it’s celebrity there are three tiers I think in the restaurant industry this came for books one is for so you know those restaurants yeah that next up that you know that was delicious right and then the third tier was life is good I think we want to be kind of between that was delicious and life is good love that somewhere in there yeah but it never tastes better than in context in the season at the time the place that’s grown it’s not going to get any better the time that we spend to pick varieties to grow to match them with the dressing or an appropriate use and get them to your table and the time that you spend deciding who to come out with getting all the way out here and the time around the table that’s all part of your experience in the meal yeah okay so we hope you guys enjoyed this video if you know the drill give us a thumbs up give us a like leave us a comment below leave us some love let us know what you liked what you want to see more of in the future subscribe if you haven’t already hit the bell to stay notified and as always follow aaron and i @db stanczyk and a-tearin stanczyk if you guys are digging on Renae and Jerry you can find them lake house farms calm or if you’re local and you want to check out their restaurant they’re open 5:00 to 9:00 on Wednesdays send a Wednesday through Sunday so anyway we had a blast doing this we hope to do more live out in the field maybe farm tours just meeting people and yeah we’re gonna start to get more collaborative we’re gonna do more supporting local hope you guys are into it so until next time be sure to eat seasonal eat fresh by organic go to your local farmers market and as always eat move rest your best buy was a joke there that the Catholic priest yeah goes up in the Navy Catholic priest show us up checks in moves his stuff in and promptly everything is told and then they realized he was a Catholic priest yeah so they brought it all back.

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Vegan Organic Permaculture Farm & Off-Grid || What I Do + Eat

Hi so today is another day another lovely day in Wales Shino I am currently working here in Wales and I’m on the beautiful farm and also just really wanted to do another really simple what I eat in a day videos they usually like to add in sort of what I eat and everything do my videos I love me I’ll show you why I kept teeth stay and everything like as well see you in a second right save for breakfast today I had porridge as you can see here and I have my porridge wisdom homemade bilbrey Chow which we and I also had some peanut butter to fill myself up longer and I had a couple of corn flakes on there as well and it was absolutely gorgeous I did say was I decided to do some watering of the polytunnel which actually takes quite a while because as you can see there’s quite a lot in here and Here I am just watering the plants and watering the tomatoes and then I decided to do some D weeding so I pulled this dog beef out here and I’m use it as mulch and Here I am again just picking out all the weeds and then I became inspired to make myself a salad so I started to pick all the lovely things I could find from a polytunnel that I could eat and these Tomatoes if the yellow ones particularly absolutely so so gorgeous and this is my bounty here and I used this bounty to make my or some of my lunch you can see here I made my salad and I also have that with some homemade hummus some rice and also some curry leftover from yesterday and that was absolutely gorgeous manche I started to do a bit Bondi weeding I did this in the strawberry patch so here are some pots here and I’m just pulling out all the grass and snipping out all the weeds and this is what it looks like at the end you can get the strawberry leaves as you can see here and I took some comfrey I pulled the comfrey out and use that as mulch as you can see here which fertilizes plants and I was a bit hungry because lunch wasn’t very big so I had another salad and I also had some hummus on bread and I wrapped up everything inside the thread because everything tastes nice in a sandwich snack I did some so basically the other day we just we trance some trees all up a section of the lab as I needed to put these steaks in here in order for Frank to know where the trees are when the grass starts growing through and there are a little bit further away from the plants so that you can get strimmer around and cut the grass and then over the arm field we saw this which is the sheep being herded by a tractor and a dog I didn’t you can see that bit it reminded me of Aaron Janice’s video the ethics of wool and if you haven’t seen it yet then I really recommend watching that video because it really explains the wool industry really well I’ll leave a link in the description box below so for dinner we had this gorgeous homemade pizza it was so tasty and I ended up actually having four slices four of these slices here and we had some nutritional yeast on top as well as some vegan cheese to make it really really nice and tasty for per day that I had this utterly lovely fruit tank which was made by Frank the owner of the land here and Here I am eating it and it was completely gorgeous as it said before hey that’s the end of my video guys if you’d like to please feel free to give it a big thumbs up and subscribe to my channel down below if you haven’t subscribed already and feel free to leave a comment if you have any questions for me keep watching guys I will see very very soon I’m learning how to love myself 😁

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My Advice to New Vegans

Okay so the question is what advice would you give to someone that is just getting started with all of this with all of this meaning diet or diet and training or what does all of this look like yeah the real challenges that keep coming up for me and most of the people that I talk with or work with it’s not the diet itself it’s how the diet is perceived that’s really the biggest challenge that’s the biggest hurdle to get around we have our we have our own brainwashing there were a lot of times when I started out running when I was doing the running raw project in those first few years where I really doubted that I was getting enough protein I wasn’t sure because I’ve been part of that cultural brainwashing and back when I was an athlete in my late teens I was doing lots of protein supplements and I was doing all kinds of gland products and all kinds of crazy crap and creatine and everything else because I wanted every edge I could take so you know fast forward 15 16 years into the future and part of my brain is saying well can I do it without those things is this diet enough I don’t know am I getting enough protein I am and there’s no evidence to show me the contrary but yet those doubts were still there and they those doubts stayed there for a couple years it’s only maybe the past three or four years that I’m really confident with this diet even though I had the data even though the data was right there I still had doubts well what if it doesn’t work for me what if I’m different somehow so it’s really about overcoming your own cultural brainwashing and then dealing with your friends and family and you know lovers spouses whatever it may be who are gonna have cultural programming as well that you could have to deal with then you’re gonna have to continually answer the question where do you get your protein or do get your FAS and where do you get this and where do you get that and how do you get your calcium and what about your b12 and we’re constantly bombarded with these things if you’re eating a wide variety of fruits and vegetables and some nuts and seeds you’re getting the most nutrient dense diet on the planet no standard American diet can compete as far as nutrient density goes as far as the wide variety of vitamins minerals and phytonutrients and fibers you can’t compete on those diets but yet the people eating those diets believe that somehow their diet is superior without any evidence to support it but it’s this like cultural virus that everybody has that they’re eating the deficient diet but clearly the vegans and the raw foodist those are the people that are deficient it’s like smokers telling people that they’re deficient in oxygen because they’re breathing clean air it’s like how could you get enough oxygen and breathing clean air you need cigarettes to get oxygen kind of you know what’s going on you know you get all these people that are eating a horrible diet which is heavily supplemented they’re like oh you can’t be vegan because you need b12 and that just shows the veganism doesn’t work well that’s interesting because your milk has vitamin D added your flour products have niacin riboflavin thiamine and reduced iron added to them and on and on and on all of the products that you’re eating are heavily supplemented your diet doesn’t work in fact your diet heavily supplemented still leads to heart disease cancer diabetes and on and on and on so the government tried to fix your diet by adding lots of supplements to it mandating that these foods be supplemented and you’re still falling apart but yet they believe somehow that were the ones that are deficient it just doesn’t make sense but this is what we have to deal with we have to deal with a culture that doesn’t make sense that’s going to alienate us and that’s going to attack us and it’s going to make us question ourselves so if you’re eating a wide variety of foods and a wide variety of flavors and textures you’re going to be okay and maybe you want to take some vitamin b12 maybe you want to take some vitamin D that’s up to you do your research get your blood tested but even so no big deal you’re gonna be healthy it’s really about dealing with the the emotional stuff dealing with the cultural stuff that’s the biggest hurdle so you know my advice is never defend yourself just smile nod you know make a joke about it but don’t defend yourself because you can’t win that conversation because it’s not a rational conversation