Clean Your Kidneys with Less than 10 rs/- or even less


How to Clean Kidneys

Years pass by and our kidneys are filtering the blood by removing salt, poison and any unwanted entering our body. With time, the salt accumulates and this needs to undergo cleaning treatments.
How are we going to do this?
Kidney cleanse is very easy, first take a bunch of parsley(Kothimbir, Hara Dhaniya) and wash it clean. Then cut it in small pieces and put it in a pot and pour clean water and boil it for ten minutes and let it cool down and then filter it and pour in a clean bottle and keep it inside refrigerator to cool. Drink one glass daily and you will notice all salt and other accumulated poison coming out of your kidney by urination. Also you will be able to notice the difference which you never felt before. Parsley is known as best kidney cleanse treatment and it is natural!


40 Beautiful & Valuable tips for a Happy & Healthy Life with health chart

Make Life Simple


1. Drink plenty of water.
2. Eat breakfast like a king, lunch like a prince and dinner like a beggar.
3. Eat more foods that grow on trees and plants, and eat less food that is manufactured in plants.
4. Live with the 3 E’s — Energy, Enthusiasm, and Empathy.
5. Make time for prayer and reflection
6. Play more games.
7. Read more books than you did in 2012.
8. Sit in silence for at least 10 minutes each day.
9. Sleep for 7 hours.

10. Take a 10-30 minutes walk every day —- and while you walk, smile.
11. Don’t compare your life to others’. You have no idea what their journey is all about.
12. Don’t have negative thoughts or things you cannot control. Instead invest your energy in the positive present moment.
13. Don’t over do; keep your limits.
14. Don’t take yourself so…

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Scrabble Cookies


Ingredients  For Lemon Sugar Cookies
(Any type of citrus can be substituted)

1/2 pound (2 sticks) butter, softened
3/4 cup superfine sugar
1 egg yolk, lightly beaten
2 tsp fresh Meyer Lemon juice
2 1/2 cups all-purpose flour
finely grated rind of 1 Meyer Lemon

Put the butter and sugar and mix well with a rubber spatula or wooden spoon. Then add the egg yolk and juice and beat in. Sift the flour and salt into the bowl and stir until combined. Add the lemon rind and combine once more.

Divide the dough into 2 disks and wrap in plastic wrap. Place in refrigerator to chill until firm, about 30 min to an hour.

Preheat oven to 375F degrees. Line baking trays with parchment paper. Unwrap the dough, roll to 1/8 inch thick and use a chef’s knife to make straight cuts. (A pasty wheel dragged my dough to skewed it, find out what works best for you. If the dough becomes too warm or soft to be transferred to the baking tray, return dough in the refrigerator to chill, 5-10 minutes.

Bake for 6-7 minutes, or until edges turn light brown. Transfer to wire racks to cool.

To frost the cookies,  use royal icing thinned with a little water. Letters were written using edible markers.

Alternate to Meyer Lemons

There’s a difference between regular lemons and Meyer lemons; Meyers are slightly sweeter than their regular counterparts.  So, if you have a recipe that calls for Meyer lemon juice and you can’t find Meyer lemons, what are you to do?  Simple:  just substitute equal parts regular lemon juice and orange juic

Caramelized Banana Pudding.. Adapted from Bestcooking



  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 1/4 teaspoon ground cinnamon
  • 4 large ripe bananas, sliced
  • 1 cup granulated sugar, divided
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 2 cups milk
  • 4 large eggs, separated
  • 2 teaspoons vanilla extract
  • 48 vanilla wafers


  1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
  2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
  3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
  4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.
  5.  Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.
Note:For the best flavor, choose firm, ripe bananas with brown speckles.


Red, White and Blue Firecracker Popsicles


Recipe Adapted from Every Day Food


For the Red Layer:
2 cups halved, hulled strawberries
2 tablespoons granulated sugar
1½ tablespoons lime juice

For the White Layer:
¾ cup full-fat plain yogurt
4½ tablespoons heavy cream
3 tablespoons granulated sugar
3 tablespoons lime juice

For the Blue Layer:
2 cups blueberries
2 tablespoons granulated sugar
1½ tablespoons lime juice


1. Make the Red Layer: In a blender, combine the strawberries, sugar and lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Fill the ice-pop molds 1/3 of the way (you may have some strawberry puree leftover). Freeze until firm, about 30 minutes.

2. Make the White Layer: Whisk together the yogurt, cream, sugar and lime juice in a small bowl. Remove the molds from the freezer and top with the yogurt mixture, filling each another 1/3 of the way. Freeze until firm, about 30 minutes.

3. Make the Blue Layer: In a clean blender, puree the blueberries, sugar and lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer; insert popsicle sticks through the white layer. Top with the blueberry puree (again, you may have some leftover puree), leaving ¼-inch of free space at the top of the molds. Freeze until solid, 3 hours or more (or up to 1 week). Just before serving, briefly run molds under hot water to release the pops.

Pink Snowball Cake

sprinkle bakes snowball cake

Pink Snowball Cake
serves 8-10

6 tbsp. cocoa
6 tbsp hot water
1 ½ cups flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ sticks unsalted butter (12 tbsp)
1 cup plus 1 tbsp sugar
2 large eggs
2 tsp. vanilla
½ cup sour cream

Preheat oven to 350 degrees.

Grease a 2 quart heat-proof bowl (stainless or pyrex) with shortening and lightly flour. Set aside.
Whisk together cocoa and hot water.  In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour mixture into a mixing bowl. Beat with an electric hand mixer until mixture has cooled enough to add the eggs without scrambling them.

Add eggs, vanilla, and then cocoa mixture.  Beat until well combined.  Reduce mixer speed and add flour mixture in two batches, alternating with the sour cream.

Pour into greased bowl and bake for 60-70 minutes, or until a toothpick tester comes out clean.  Let cool slightly. Run a knife around the edge of the cake, then turn out onto a cake stand or serving tray lined with wax paper strips. Let cool completely.  Cut the dome of the cake off about 1/3 of the way down from the top.  With your fingers, press to make an indentation in the middle of the base of the cake.  This will make room for the marshmallow filling without wasting any cake.


1 lb unsalted butter, softened
1 16 oz. jar marshmallow cream
1 cup confectioners’ sugar
1 generous cup sweetened flaked coconut
Americolor pink soft gel food color

In the bowl of a stand mixer, beat butter until fluffy.  Add marshmallow cream and beat again, scraping down the sides and bottom of bowl as needed.  When thoroughly combined, remove 1 cup of the white mixture and place in the center of the cut cake.  Place the top of the cake over the marshmallow center and line up the edges as best as possible.

Add the 1 cup of confectioners’ sugar to the remaining frosting.  Mix well. Use a small dab of pink food coloring to tint the frosting pastel pink.  Make sure to scrape down the sides and bottom of bowl so no white streaks remain.  Frost cake with an offset spatula.

In a medium bowl, tint coconut with a drop of pink gel food coloring.  Mix well – you can use a fork but I found my fingers did a much better job.  Coat frosted cake with pink coconut.  Remove wax paper strips from underneath the cake and tidy up the serving plate edges if coconut remnants are present.

  • You must use a 2 quart (8 cup) bowl for this recipe.  The batter is approx. 4 cups and needs plenty of room to rise while baking.
  • Wire-pick butterflies can be found in the floral department at most craft stores.

Honey and cinnamon weight loss recipe



  • A simple recipe claimed to help you lose weight.
  • Many of you may not think of eating honey for weight loss, but honey is a useful food to help you lose weight. Since it is a simple sugar, NOT a refined and processed sugar, it contains vitamins, minerals, nutrients and is good for you.
  • Honey helps boost and speed up the metabolism which helps the body burn fat.
  • Honey has a healthier glycemic index (GI) than sugar, therefore it doesn’t cause a sugar rush, but it is gradually and progressively absorbed into our body.
  • Cinnamon stabilizes blood sugar levels and increases the metabolism of glucose. Since high blood sugar levels can lead to increased storage of fat, cinnamon helps prevent this.  Cinnamon improves insulin function. Thus, you lose weight.
  • The cinnamon and local honey clean parasites, fungus and bacteria in the digestive tract. The honey will also help stabilize blood sugar levels, which result in less food cravings. You will also have a feeling of fullness and satiety.


  • 1 tbsp of organic local honey
  • 1 tsp of organic cinnamon
  • To make it simple: One part cinnamon and two parts honey is what is required for this recipe.


  • Put the cinnamon in a  bowl
  • Boil 1 cup of water
  • Pour the hot water over the cinnamon
  • Steep for 15 minutes
  • Add honey to the cooled liquid
  • Always add honey to the cooled liquid – hot liquid will destroy the enzymes in the raw honey.
  • Note: Drink twice a day: 1/2 cup in the morning and 1/2 cup before going to bed. Take on an empty stomach.
  • You may experience more energy
  • As always consult your health practitioner before starting a new diet.