Four Free Online Seminars

Hidden Truths on Vitamin C

Join us for a Webinar on February 19

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In 1949 Dr. Frederick R. Klenner, M.D.presented to the American Medical Association proof that he had cured polio with massive doses of vitamin C--and his findings were sumarily dismissed. Since then, professional journals have ten of thousands of articles docmenting the findings of scientists that vitamin C has cured or prevented many diseases that are considered incurable.
Join us to learn the facts.

Presenter: Ra Un Nefer Amen (author of Metu Neter).

Title: Hidden Truths on Vitamin C


Date:


Thursday, February 19, 2009


Time:


7:00 PM - 8:00 PM EST

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Enzymes, the new frontier in health supplementation

Join us for a Webinar on February 19

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Enzymes are the most potent chemicals in your diet and body. Their main function is to potentize the all chemical activities in the body by as much as 5000%. Nothing happens in your body without them and they are destroyed by cooking, pasteurization, and most forms of food processing.
Join us to learn how you can add enzymes to your diet to help fight viruses, eliminate mucus, clean your arteries out, assist in the repair of injuries, assist with bronchitis, and many health conditions.

Title: Enzymes, the new frontier in health supplementation


Date:


Thursday, February 19, 2009


Time:


8:30 PM - 9:30 PM EST

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Black History Month Presentation: Not Out of Greece

Join us for a Webinar on February 21

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Ra Un Nefer Amen, author of Metu Neter, gives irrefutable proof that science and mathematics did not and could not originate from the Greeks, but from Ancient Egypt and Sumer (another Black civilization in the Middle East). What's more, the Cretans (Minoans), who were Africans from East Africa were the first to give the Greeks their first lessons in civilization.

Title: Black History Month Presentation: Not Out of Greece


Date:


Saturday, February 21, 2009


Time:


2:00 PM - 3:30 PM EST

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Qi Gong and Beyond

Join us for a Webinar on February 21

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Qi Gong is a three thousand year old science for cultivating the life-force which enables all of our activities--mental, physiological, external physical performance, emotional and spiritual.
It is the only science of bio-energy that has been fully integrated into a medical theory and practice--Traditional Chinese Medicine (herbs and accupuncture).
Join us for an in-depth introduction on how you can use this highly scientific system to cure, and prevent many illnesses of the mind, emotions, the body and the spirit.
Join the thousands all over the world that have already benefitted from Ra Un Nefer Amen's (author of Metu Neter) deep insight into this science and Traditional Chinese Medicine.

Title: Qi Gong and Beyond


Date:


Saturday, February 21, 2009


Time:


5:00 PM - 6:30 PM EST

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System Requirements
PC-based attendees
Required: Windows® 2000, XP Home, XP Pro, 2003 Server, Vista

Macintosh®-based attendees
Required: Mac OS® X 10.4 (Tiger®) or newer

Detox Your Body

At the foundation of every good health regime should be a good detox program. You must first clean out the cup before you put in the fresh water. Unknown to most, the root cause of many degenerative diseases is poor circulation. Blood is not flowing through the arteries and the lymphatic system. Nutrients cannot enter the cells and waste matter cannot exit. Heavy metals and bad oils are the main culprits. In regards to "bad" oils, I strongly recommend restricting your cooking oil to extra virgin olive oil and shying away from frying foods. Most commonly used cooking oils are highly unstable and are rancid before they even make it into your home! Antioxidants such as vitamin A, vitamin C and vitamin E are excellent combatants for exposure to cancer causing free radicals in the body due to consumption of unstable cooking oils.

For heavy metal detoxification please take a moment to view this very informative Detoxamin Video. We are all bombarded with heavy metals in the air we breathe, the water we drink, the fillings in our teeth, the vaccinations we get and the list goes on. A yearly detox is in order for basic maintenance and others with critical conditions need a more rigorous regimen. After viewing the video, for those who are interested feel free to contact me if you are looking for discounts on Detoxamin and various high quality supplements.

Personal Story: My son was having problems reading his first and second grade years of school. During a hearing evaluation it was discovered that he had significant CAP (Central Auditory Processing) deficiencies, and it was recommended that he have other evaluations done. I took him to the Lamm Institute where he was fully evaluated and it was assessed that he was very intelligent (as a conclusion from the IQ and psychological evaluation) but he was being challenged with ADHD, along with the CAP issues. I came into some information regarding heavy metal toxins and realized that my son showed many signs of mercury poisoning. I tried half the dose of the Detoxamin suppositories every other day on my son. The following week I get a report that he won the spelling bee contest in school. Another week goes by and I notice that he no longer needs my assistance with his reading assignments. By the end of the quarter I get his report card and a report from his teacher that he is doing so much better in school, and he is now reading above grade level!

Soy Alert!

Caution is advised, too much of anything can be toxic. Moderation is the key. Here you can find information on the possible effects of excess soy consumption...Beware of the toxicity of soy products , & Collected works on Soy Product Toxicity. Take note that soy products such as tempeh, miso, soy sauce, and lecithin may be safer to use with more frequency.

Sugar Snap Peas and Red Peppers

Serves 4

This is one of those recipes that needs no real quantities or much direction, other than your own intuition and a few simple ingredients. The color, sweetness and crispy-soft texture of fresh peas and peppers speak loud and clear for themselves, with just a little accent of added flavor.

1 teaspoon olive oil
1 large red bell pepper, cut into 1-inch strips
Approximately 8 ounces fresh sugar snap peas*, cleaned with stems and excess strings removed
2 teaspoons soy sauce, or to taste
Salt and freshly ground pepper to taste

In sauté pan, cook peppers in oil for a minute or two, depending on how soft you prefer them. Add snap peas and cook for another minute or so. Add soy sauce, salt and pepper, then remove from heat. Serve immediately.

*Substitute snow pea pods if you cannot find sugar snaps.

Recipe by Chef Ken Charney, former PCC staff

Roasted Asparagus

Serves 4

1 bunch asparagus
Olive oil spray
Salt and pepper

For the dressing:
1/4 cup soy sauce
1 tablespoon red miso
1 tablespoon sesame oil
Pinch of red pepper flakes

Prepare the asparagus by breaking off the tough bottoms of the stems. Wash and dry thoroughly. Preheat oven to 400°F. Place asparagus in a baking pan. Spray asparagus with oil, or brush lightly. Sprinkle with salt and pepper. Bake for about 15 minutes, until asparagus is lightly browned.

To make dressing: In a small bowl, mix soy sauce, miso, sesame oil and red pepper flakes. Drizzle lightly over roasted asparagus.

Recipe by Chef Ken Charney, former PCC staff

Quinoa with Garlic and Soy Sauce

Serves 4

1 tablespoon olive oil
1/2 onion, minced
3 cloves garlic, minced
1 cup quinoa
2 cups vegetable stock or water
2 teaspoons soy sauce
1 teaspoon salt, or to taste
Freshly ground pepper to taste
3 tablespoons minced parsley

In sauce pan, sauté onion in oil until softened and lightly browned. Add garlic and stir for a few seconds. Add quinoa and stir constantly, toasting it for about a minute. Add stock, soy sauce and salt. Cover, bring to a boil and simmer gently for about 15 minutes or so, or until liquid is absorbed and the quinoa has exposed its little white spirals or tails. Remove from heat and transfer to a serving bowl. Fluff with a fork and stir in parsley.

Recipe by Chef Ken Charney, former PCC staff

North African Lentil Stew

Serves 6

1 to 2 tablespoons olive oil
1 cup chopped onions
3 jalapeño peppers, seeded and minced
4 garlic cloves, minced
1 tablespoon New Mexico style chili powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 cup dried gray-green lentils, rinsed
3 large tomatoes (about 1 pound), peeled (drop in boiling water for 45 seconds, remove and let cool, peels will slip off easily) and chopped
3 cups vegetable broth (the all-organic vegetable broth from Pacific Foods is good)
2 pounds hard-shelled winter squash, peeled and cubed
1 bunch red or green Swiss chard, chopped (including stems)
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

Heat oil in a large, heavy-bottomed soup pot, over medium heat. Add onion, chilies, and garlic and sauté for about 5 minutes, until tender. Add chili powder, cumin and coriander and cook 1 minute more. Add lentils, tomatoes and vegetable broth, and heat to boiling. Reduce heat to low and simmer for about 30 minutes, until lentils are soft and tender. Add squash cubes and a little water (if necessary) and simmer an additional 10 to 15 minutes, or until squash is tender. Add chopped chard, pushing it underneath, and cover. Simmer for about 5 minutes or so—don't overcook—just until the chard is wilted, and still brightly colored. Add lemon juice, salt and pepper, and serve at once. Serve it piled on grains.

It is delicious carefully reheated, bot not allowed to cook again.

Recipe by June Dickinson from "PCC Natural Markets Taste of Nations 1999 Cookbook"