Ken Rohla Shares His Tips for Making Nutrient-Dense Supplements Using Effective Microorganisms (EM)

Ken Rohla share his tips for making your own homemade nutrient-dense, probiotic, antioxidant, high ORMUS nutritional supplements for pennies, using Dr. Teruo Higa's "Effective Microorganisms" (EM) bacteria culture mixed with water, organic molasses, and other ingredients. Save yourself a boatload of money on vitamin, mineral, probiotic, and antioxidant supplements by fermenting them yourself.

You can download detailed brewing instructions at:
http://downloads.freshandalive.com

You can see more details on EM and purchase it here:
http://www.freshandalive.com/fresh-and-alive-content/products-teraganix-em1-microbial-inoculant.htm

3 Comments

Ken Rohla

Ken Rohla is a natural health educator and inventor from New Smyrna Beach, Florida, and has been teaching classes and retreats since 1993 on rejuvenation and cellular regeneration using raw and sprouted vegetarian food, herbs, food-based natural supplements, detoxification, emotional healing, reprogramming of limiting unconscious beliefs, ancient esoteric techniques, and cutting-edge science. With a background in electrical engineering, physics, and computer science, for 23 years he worked a variety of jobs in the medical industry, from the patient level to the national policy level. A cutting-edge researcher, Ken has studied with many pioneers in the natural health movement, including Gabriel Cousens, MD; Drs. Brian and Anna Maria Clement; David Wolfe; Dr. Robert Morse; Viktoras Kulvinskas; Brenda Cobb; and many others. In 2005, Ken became certified as a natural health educator by Hippocrates Health Institute in West Palm Beach, Florida, and in 2006 was honored to work with Coretta Scott King, wife of the late Dr. Martin Luther King, Jr. Currently Ken’s focus is developing natural solutions for new severe threats to our health, such as nuclear radiation, geoengineering pollutants, genetically modified foods and microorganisms, electromagnetic pollution, nanotechnology, biowarfare agents, depleted food, and other issues. You may see interviews with Ken on Gaiam TV, Red Ice Radio, and elsewhere on his web site, www.freshandalive.com.

Raw Recipe: Western Omelet Crackers

Got tired of the raw cracker recipes I've been using of late, so I created a new one. This tastes a bit like a western omelet (as I remember them), hence the name. As always, use raw organic ingredients whenever possible. I use an Excalibur ED2900 9-Tray Dehydrator to make these. Enjoy!

—Ken Rohla

Western Omelet Crackers
(Makes 8 or 9 15”x15” dehydrator trays)
1-1/2 cups golden flax
2 cups buckwheat groats, soaked about 8 hours and drained
2 cups truly raw organic almonds, soaked about 8 hours and drained
9 cups water
4 to 6 Anaheim chilies (mild green), seeds removed and finely chopped
1 med yellow onion, finely chopped
4 red bell peppers, finely chopped
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp Celtic or other unrefined salt

This tastes a bit like a Western Omelets, hence the name. Powder dry flax in a blender until a fine flour. Mix well with 6 cups of water in a large bowl or pot and let sit to thicken. Blend buckwheat groats with 1 cup of water in a food processor until creamy, and pour in a large bowl or pot. Blend almonds with 1 cup of water in a food processor until creamy and add to buckwheat. Beware, most almonds from California now are irradiated, so get truly raw organic almonds. Cut chilies in half lengthwise, remove seeds and stems, and chop finely. Peel onion and chop finely. Remove seeds and stems from red bells and chop finely. You can put all items to be diced/chopped into a food processor and pulse chop. Mix all ingredients including flax and veggies into buckwheat and almond mixture. Add 1 cup of water or so to make a thick batter.

Spread on dehydrator Teflon sheets (Paraflex, aka Teflex) with a spatula to about 3/16-inch thick. Dehydrate at 145 degrees F for about two hours until firm, then flip the crackers onto a regular screen and peel away Paraflex to expose wet side. Dehydrate at 105-110 F on regular dehydrator screen for about another 13 hours until crisp. Break up into smaller pieces to serve.

Comment

Ken Rohla

Ken Rohla is a natural health educator and inventor from New Smyrna Beach, Florida, and has been teaching classes and retreats since 1993 on rejuvenation and cellular regeneration using raw and sprouted vegetarian food, herbs, food-based natural supplements, detoxification, emotional healing, reprogramming of limiting unconscious beliefs, ancient esoteric techniques, and cutting-edge science. With a background in electrical engineering, physics, and computer science, for 23 years he worked a variety of jobs in the medical industry, from the patient level to the national policy level. A cutting-edge researcher, Ken has studied with many pioneers in the natural health movement, including Gabriel Cousens, MD; Drs. Brian and Anna Maria Clement; David Wolfe; Dr. Robert Morse; Viktoras Kulvinskas; Brenda Cobb; and many others. In 2005, Ken became certified as a natural health educator by Hippocrates Health Institute in West Palm Beach, Florida, and in 2006 was honored to work with Coretta Scott King, wife of the late Dr. Martin Luther King, Jr. Currently Ken’s focus is developing natural solutions for new severe threats to our health, such as nuclear radiation, geoengineering pollutants, genetically modified foods and microorganisms, electromagnetic pollution, nanotechnology, biowarfare agents, depleted food, and other issues. You may see interviews with Ken on Gaiam TV, Red Ice Radio, and elsewhere on his web site, www.freshandalive.com.

Raw Recipe: Country Club Italian Dressing

I was in the kitchen wanting a nice restaurant-style raw vegan Italian dressing for an incredibly fresh sunflower sprout salad, so I whipped this up and wrote it down to share. Enjoy! -Ken Rohla

Country Club Italian Dressing

1/2 cup fresh squeezed orgainc lemon juice
1/4 cup Bragg's raw apple cider vinegar
1 clove of organic garlic
2/3 cup pure water
2/3 cup organic first cold-pressed sunflower or safllower oil
1-1/2 tsp Celtic, Himalayan or other unrefined, unheated whole salt
3 tsp Italian seasoning (I prefer Mountain Rose Herbs or Frontier brands)

Blend everything except Italian seasoning until smooth. Add seasoning and blend for just a few seconds to mix. Best if left for a few hours or overnight to infuse herbs into dressing. Makes about 2 cups.

1 Comment

Ken Rohla

Ken Rohla is a natural health educator and inventor from New Smyrna Beach, Florida, and has been teaching classes and retreats since 1993 on rejuvenation and cellular regeneration using raw and sprouted vegetarian food, herbs, food-based natural supplements, detoxification, emotional healing, reprogramming of limiting unconscious beliefs, ancient esoteric techniques, and cutting-edge science. With a background in electrical engineering, physics, and computer science, for 23 years he worked a variety of jobs in the medical industry, from the patient level to the national policy level. A cutting-edge researcher, Ken has studied with many pioneers in the natural health movement, including Gabriel Cousens, MD; Drs. Brian and Anna Maria Clement; David Wolfe; Dr. Robert Morse; Viktoras Kulvinskas; Brenda Cobb; and many others. In 2005, Ken became certified as a natural health educator by Hippocrates Health Institute in West Palm Beach, Florida, and in 2006 was honored to work with Coretta Scott King, wife of the late Dr. Martin Luther King, Jr. Currently Ken’s focus is developing natural solutions for new severe threats to our health, such as nuclear radiation, geoengineering pollutants, genetically modified foods and microorganisms, electromagnetic pollution, nanotechnology, biowarfare agents, depleted food, and other issues. You may see interviews with Ken on Gaiam TV, Red Ice Radio, and elsewhere on his web site, www.freshandalive.com.