We Are Not Taught
Nutrition in school.
We are Not taught
genetics in school.
Most of us suffer
from a lack of
Natural Herbal Prescriptions
Herbal medicines can be grown from seed or gathered from nature without a prescription and for little cost. Archeological Written Evidence of herbal remedies dates back over 5,000 years.
Ancient cultures record plant use as their medicines. In ancient Egypt,
herbs are wrote about on Egyptian medical_papyri, and depicted in
tomb illustrations. The Chinese has used herb medicinces for over
3,500 years of uninterupted history.
EVERYBODY SHOULD HAVE A GARDEN IN THEIR BACKYARD
Grow Your Own Vegetables
Image the money savings on groceries,
by having your own garden in your back-
yard with fruits, vegetables, and spices.
Home Grown Fruits
Seedless foods from the grocery store?
Ever wonder, why they started taking
the seeds out of the fruits that we eat.
Home Grown Spices
We read the labels on the back of the
products that we buy. Many times we
don't undstand what the word means.
Grow Your Own Herbs
Just because a label says 100% natural,
does Not mean that it is 100% healthy
like the herbs from your own garden.
Grow Your Own Medicines
Image the savings on groceries,
and medicines by having your own
medicine garden in your back-yard.
Grow Your Own Tea
sipping some Good old fashion tea is;
a known remedy for calming many
symptoms for hundreds of years.
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In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in bay leaf, oregano & basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, simmer for 1 hour.
Prep - 15 min, Cook 40 min, Ready in 55 min, Preheat oven to 475 degrees.
In a large bowl, combine the squash, red bell peppers, sweet potato, and
potatoes. Separate red onion into pieces, and add to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and
pepper. Toss with vegetables until they are coated. Spread evenly on a large
roasting pan. Roast for 35 to 40 minutes, stirring every 10 minutes, or until
vegetables are cooked through and browned