My daughter’s immune system is almost non existent. She is sick all the time, catches everythng and it affects her 100x worse than anyone else. I need to find a course of treatment that is as natural as possible. Dr’s have been no help, they have tested her for everything & when they don’t find anything they are of no help. She has missed so much school I’ll be surprised if she graduates. Any suggestions

Well in your case i would go to a matrix energetics master. Also eating lots of raw fruits and vegetables,keep the stress level low , take a whole food organic supplement everyday. And avoid having her eat Msg or genetically modified food. (eating organic) that will help her a lot.

http://www.matrixenergetics.com/

http://www.herbdoc.com/store/Scripts/prodList.asp?idCategory=12&h=1

Good luck.

I am becoming a lacto ovo vegetarian! And my favorite food is Italian and Mexican! Any sites where I can give recipes to my mom since I am 15 so she can know how to cook my favorite foods in a vegetarian way?

http://www.ivu.org/recipes/

That has recipes from all sorts of cuisines. Enjoy!

(Also, learn how to cook yourself, too so you can give Mom a break.)

I am currently dieting and exercising. I do a combination of 20-30 mins of cardio and 15-20 of yoga and strength training about 2-3 times a week. I noticed that I am losing weight but not much body fat. Is there any supplements that can aid me in losing more body fat?

PS. anything supplements without caffeine is a plus because caffeine gets me sick.

All I ever hear is that Supplements don’t work. Really, where do you see them advertised? Places and publications that make their money telling you to buy junk.

From your "Avatar", I guess that you’re a woman. Women tend to keep a proportion of body fat unless they get heavily into weight lifting, which raises testosterone that in turn burns up more fat.

I am 22 years old and think that it is about time that I look for a good skin care line so that my skin looks good as I age. I have no clue what to look for so I was hoping that this can serve as a starting point in my search.

Thanks!

I would advice St. Ives or Neutragena, since it works fast, it isn’t harsh towards your face, and works exceptionally well with oily skin. Also you will be able to use most of their products daily.

I already have recipes for sugar cookies, and pecan balls. I need a special cookie to take to a cookie exchange that I am going to. Any help would greatly be appreciated!

M+M Drop Cookies

1 yellow cake mix (2 layer)
1/2 cup melted butter
1/4 cup flour
1 egg

Mix together and add:
1 1/2 cups of Christmas M+M’s or Smarties

Roll into balls, place on ungreased cookie sheets

Bake at 350 for 11-12 minutes.

Macaroni and cheese is a popular dish, definitely a classic comfort dish, some people even like the store brands. It’s great when you’re on a budget, in a rush, and for college students. BUT, it is extremely FATTENING! Are there any recipes for low fat macaroni and cheese that still taste good? And will eating it for one night really break a diet?

This is the recipe for low-fat mac and cheese that I always use (but minus the onions because my childhood memories of mac and cheese don’t include chopped onions. But hey, it’s your choice )
The key is to use fat-free milk versus whole milk, and reduced fat cheddar cheese versus regular
I suggest extra sharp cheddar cheese, since reduced fat cheese can sometimes dumb down the flavor.

Hope you like it!

Low-Fat Macaroni and Cheese

1/2 cup fat free milk
1 cup 1% cottage cheese
1/4 cup finely chopped onion
2 TB grated Parmesan cheese
1/4 tsp. salt
Ground black pepper, to taste
3 cups cooked elbow macaroni
1/2 cup shredded reduced fat Cheddar cheese, divided

In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;
cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese.

Transfer to a 1 quart baking dish coated with nonstick cooking spray. Sprinkle with remaining
cheese.

Cover and bake in a preheated 350° F., oven for 30 minutes. Uncover; bake 5-10 minutes longer
or until edges are bubbly.

Yield: 4 servings.

the lack of white flour

Any marinades? Any special preparations? Side dishes?

I love pork ribs…. I grill without any marinate or salt….just the plain from package ribs. when done I let them cool slightly then cut into individual ribs. then I "dry fry" (no oil, just sauce in a hot pan) stir constantly….coating all sides with the sauce below … AWESOME!

2/3 cup any brand. cat sup
1 teaspoon of mustard
1/3 cup brown sugar
I tea spoon soy sauce
1/2 tea spoon crushed red pepper
2 table spoons Mongolian Fire Oil

the balance of sweet and spicy with the earthy taste of the Fire Oil is a combo truly from heaven. The brown sugar caramelizes and makes the sauce thick and sticky

taking in account their finishers, submission moves, signature moves, moves in general and reversing moves

thank you very much and have A HELL OF NICE DAY
please justify a little bit your answer, it would help my opinion allot
thx:)

I remember one match Kurt Angle vs Undertaker that he trully turned into a technical machine! Reversal after reversal Ankle lock after ankle lock. That requires skills!!

So I’ll go with Kurt Angle with this one, but not by far.

Loved WMX7 both guys are ALMOST equally talented.

Basic Brown Bread
A basic brown bread that has a biscuit like texture and is excellent for morning or afternoon tea break
Ingredients:
2 cups whole wheat flour
1 cup plain flour
1 tbsp baking powder
1 tsp salt
2 tbsp molasses
2 tbsp cooking oil
1 1/3 cups water

Method:
Combine first 4 ingredients in bowl. Stir together.
Add molasses, cooking oil and water. Mix until moistened. Turn into a greased slow cooker. Place 5 paper towels between top of slow cooker and lid. Place a matchstick or similar object between paper towels and edge of slow cooker to allow steam to escape. Do not lift lid for the first 1 ¾ hours cooking time. Cook on High for about 2 hours. Loosen sides with knife. Turn out onto rack to cool.

Boston Baked Beans
Haricot beans cooked slowly in a mixture of tomato ketchup, mustard, onions, brown sugar and spices.

Ingredients:
2 ½ cups dried haricot beans
1 ½ cups chopped onion
5 cups water
½ cup ketchup/ tomato sauce
1/3 cup molasses
1/3 cup brown sugar
1 tsp mustard
1 tsp salt
¼ tsp pepper

Warning: Be careful with beans. Red and white kidney beans contain a toxin which is not destoyed by slow cooking.

Method:
Soak the beans overnight. Discard the water. Replace with fresh water. Heat the water until boiling, then boil for 15 minutes. Drain.

Combine beans, onion, and water in slow cooker and stir. Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Add remaining ingredients, stir well. Cover and cook on high for 2 to 3 hours or on Low for 4 to 6 hours. Serve with baked potatoes and a salad. Can also be served as a breakfast dish.
Mama’s Meatballs:
Serves 4 as antipasto or over spaghetti.

1/3 cup chicken stock
1/4 onion
1 clove garlic
1/4 fresh Italian flat leaf parsley, chopped fine
250g. beef mince
250g. pork mince
250g. veal mince
1/3 cup breadcrumbs
2 eggs
1/4 cup Parmigiano-Reggiano, grated
1tsp red pepper flakes
1tsp salt
3-6 cups Mama’s Sauce
1/4 cup extra virgin olive oil

1. Place the chicken stock, onion, garlic & 1/2 of the parsley in a blender or food processor and puree.
2. In a large bowl, combine the pureed stock mix, meat, breadcrumbs, eggs, Parmigiano Reggiano, red pepper flakes, parsley & salt. Combine with both hands until mixture is uniform. Do not over mix.
3. Put a little olive oil on yhour hands and form mixture into balls a little larger than a golf ball. They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time.
4. Pour about 1/2 inch of extra virgin olive oil into a straight-sided, 10 inch wide saute pan and heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. This will take about 10-15 minutes.
5. While the maeatballs are browning, heat the Mama’s Sauce in a stockpot over medium heat. Lift the meatballs out of the saute pan with a slotted spoon and put them in the sauce. Stir gently. Simmer for one hour.
6. Serve with a little extra Parmigiano Reggiano sprinkled on top.
Serve alone or over spaghetti (in which case you will need 6 cups of Mama’s Sauce).

Mama’s Sauce:
Serves 6

3 cloves of garlic, crushed
1/2 onion, peeled and chopped fine
3 Tblsp. olive oil
chilli flakes to taste
2 x 875ml cans tomato puree
875ml can crushed tomatoes
1 Tblsp. tomato paste
1 tspn. sugar
1 cup chicken stock
red pepper flakes to taste
salt to taste

1. Cook the garlic and onion in the olive oil in a pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called ’sweating’ because it will draw out alot of moisture & flavour). Add the chilli flakes to taste.
2. Add all the tomato products. Pour the chicken stock into one of the cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems too thick.