Emergency Vaccine Message


I recorded a last-ditch emergency covid vaccine message for my own family members. This covers the basics of covid, vaccines, spike proteins, the recent bombshell research and more. I decided to make it public so that others could share their message with their own family members who are not informed.

This information can save lives. Pass it on: Mike Adams, Health Ranger

Naturally Healthy Chicken Curry

Naturally Healthy Chicken Curry

  • PREP 35mins
  • COOK 30mins
  • TOTAL 1hr 5mins

 I recommend always to avoid GMO Genetially Modified Organism as I focus on natural ways to fight disease over fueling disease.  I’ve heard it said that you could just call GMO – (God Move Over) as man tries to improve upon God’s amazing creations. 

However, we learn in the Bible that God’s provisions and creation are perfect and intended to sustain us:   Genesis 1:29 “Then God said, ‘I give you every seed bearing plant on the face of the whole earth and every tree that has fruit with seen in it.  They will be yours for food.”

Isaiah 38:21 “For Isaiah had said, Let them take a lump of figs, and lay it for a plaster upon the boil and he shall recover.

And in Revelations 22:2 “and the leaves of the tree were for the healing of the nations.”

S0 this recipe is loaded with healing spices and ingredients for natural health!  This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce.   I prefer using my own blend of organic spices instead of using a store bought curry spice.  

Ingredients (Makes 4 servings)

1 to 1/2 pounds boneless, skinless chicken thighs or breast

1 1/2 teaspoons fine sea salt

1 teaspoon ground cumin

3/4 teaspoons ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper, optional for heat, add an extra 1/4 teaspoon for medium-spicy

6 medium cloves garlic, peeled

A 1-inch cube of fresh ginger, peeled

1 medium onion, roughly chopped

1 1/2 cups water

3 tablespoons vegetable oil or use ghee

2 tablespoons tomato paste

4 tablespoons full-fat plain unsweetened yogurt

1 teaspoon Garam Masala, see notes

3 tablespoons heavy cream (I use half and half instead of heavy cream)

Handful of cilantro leaves, chopped, optional for serving



Cut the chicken into 1-inch pieces, and then add to a bowl. If you’d like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.

Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.

Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.

MAKE Garlic, Ginger, Onion mixture

Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.

 Brown Chicken

Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides.

Remove the chicken from the pan and place the skillet back onto the heat.

Complete Curry Yogurt Sauce

Add the Curry onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.

Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.

Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.

Complete Cooking The Chicken and Finish the Dish

Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.

Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).

Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.

Our Collagen Elixir Rated 9/10 by Elle!

Collagen is the most abundant protein in your body and accounts for about 1 third of its protein composition. It’s one of the major building blocks of bones, skin, muscles, tendons, and ligaments. Collagen is also found in many other body parts, including blood vessels, cornea, and teeth! You can think of it as the “glue” that holds all these things together. In fact, the word comes from the Greek word “kolla” which means glue. And the French word for glue is “colle” so says my French Canadian born Husband!!

It consists of three twisting molecules that twist like a twisted rope. There are at least 16 types of collagen. Here are the four main types and their functions:

Type I: This type accounts for 90% of your body’s collagen and is made of densely packed fibers. It provides structure to skin, bones, tendons, fibrous cartilage, connective tissue and teeth.

Type II: This type is made of more loosely packed fibers and is found in elastic cartilage, which cushions joints.

Type III: This type supports the structure of muscles, organs and arteries.

Type IV: This type helps with filtration and is found in layers of your skin.

Many of us begin noticing a decrease in our collagen production around the age of 30 when our skin begins to lose elasticity, our joints begin to ache, and our digestion starts to suffer. That’s why collagen is quickly becoming one of the most popular supplements on the market.

Collagen – 3 Molecules twisted like a rope

One of the best ways to make sure you’re getting enough collagen in your diet is through a high-quality, clinically studied collagen peptide supplement. In fact, these have been found to help improve your health and well-being– better than diet alone. However, with so many collagen products currently available, it can be hard to distinguish which brands are effective… and which are just trying to take your money. I’ve found some options first hand that I love and so I wanted to share! Always sharing good things! Too many marketing schemes out there that you cannot trust that are in it just for the money!!

Loss of Collagen

Let’s also take a look at what damages your body’s collagen?

⁃ Aging (Your body repairs and builds collagen daily but as you age the process naturally slows down)

⁃ Sun Damage (UVAs penetrate deep layers and damages your natural collagen fibers). Wear sunscreen and cover up!

⁃ Environmental pollutants (which increases the oxidative stress)

To help mitigate these things and the impact to our bodies, we need to be consuming an antioxidant nutrient diet. So that includes many vitamins such as vitamins A , C, E and we need phytonutrients. Vitamin C is very important. People with vitamin C deficiency (called Scurvy) would have bleeding gums, loose teeth, etc. We all need a lot of vitamin C!

I was so diligent to make sure I was providing my body with amazing nutrition with our dense nutrition shakes (this means only 240 calories but with 24 grams protein, 23 vitamins and minerals, including trace minerals which our bodies are dying for ….and no longer available in our food chain, adequate fats, carbs, and just enough natural sugar to fuel our brains)!

However, I missed the boat on the collagen until recently when I sought out additional education. We need to keep educating ourselves and others!


I’ve recently added some great options into my regimen for increasing my collagen production. My most favorite and most powerful is the collagen elixer which is infused with a blend of marine collagen peptides and powerful botanicals.  Ingredients: Synchronised marine collagen (5g per serve), vitamin C, biotin, zinc, goji, aloe vera, acerola berry, chamomile.


Another is a post workout repair orange drink that can be used as a daily functional img_3409drink.  It contains 3 types of collagen peptides, tart cherry, turmeric, manesium, Vitamin C, and Potassium.  All the essentials PLUS!  These are the exact forms of collagen that our bodies can utilize optimally.  I love the addition of the tart cherry (we all have those relatives that swear the tart cherry helps them manage their arthritis) and I know how amazing turmeric and the other extra nutrients are for our overall health.


Then on days that I don’t work out, or I’m doing a cellular cleanse and giving my digestive system a break (so my body can do it’s own repair work as God intended), or I just want something delicious and warm, I very much enjoy our Bone Broth with Collagen Peptides. It comes in two flavors, Roasted Chicken with Herb and also Vegetable Flavor. I am hooked on the Chicken and Herb!


Our Bone Broth with collagen is not your every day homemade bone broth. It is naturally occurring protein with vitamins, minerals, gelatin, and collagen. Specifically it consists of Amino Acids (3 types of protein in Peptides form) plus 80 mg of Vitamin C. The peptides are rapidly absorbed and stimulates our own with collagen synthesis and production. You can enjoy this daily with 60 calories per serving.

Regarding homemade bone broth, which is economical when you have the opportunity to make it yourself. It will not have all these components and will not have the same impact on your own collagen production. What it will have are many unknowns! Such as not knowing its sourcing, and that it most likely will contain pesticides, herbicides, hormones etc. that come along with it. That is why I choose this option!

If you are considering a collagen supplement, I would highly recommend incorporating a blend of these amazing and tasty options into your regimen.   I am retired now but if I were still working away from home everyday, I would consider it a treat to have these in my desk to sip on mid afternoon each day. The Orange Repair is great blended with some ice or on the rocks. The bone broth just warms me up on a cold day or when I just need some pampering.  And the Elixir tastes so good and refreshing that I really want more every time I consume a bottle! 

I am so happy with my choices and my results and I know you will be too if you give them a try. Here are some of my progress photos. It’s the real deal!!

Collagen Elixir

Bone Broth With Collagen

Collagen Repair Orange Drink


Rustic Berry and Peach Galette

So good! This is very satisfying and allows me to enjoy season fresh fruits and yet I don’t feel like I’m over doing it with too many extra unnecessary calories.

This Rustic Berry Galette tastes best on the same day it is baked. It can be coveted with aluminum foil or plastic wrap and store in the refrigerator for up to 3 days.

Ingredients for 1 tart:


  • 2 ripe peaches, peeled, pitted, sliced (not frozen)
  • 2 cups (about 300 grams) fresh strawberries, sliced (not frozen)
  • 2 Tablespoons (30 grams) granulated sugar
  • 1 teaspoon vanilla extract


  • 1 and 1/2 cups (190 grams) all-purpose flour 
    This photo shows how I fill (I also made and Apple Galette)
  • 3 Tablespoons (45 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed*
  • 1/4 cup (60 ml) ice water, plus more as needed
  • 1 egg, beaten for egg wash
  • additional sugar for sprinkling


  1. For the filling: Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust.
  2. For the crust: In a medium bowl, whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk, as pictured above. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
  3. Preheat oven to 425F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
  5. Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around, as pictured above. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy.
  6. Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-35 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving.
  7. If you wish to drizzle with vanilla glaze, use the glaze recipe from here. Serve warm or at room temperature.

*Make sure your butter is very cold. I like to chill it in the freezer for about 15 minutes ahead of time.

Have you ever had a tart like this before?

This rustic tart can also be called a galette.  Galettes are quite similar both in taste and presentation as pie.  Except they are easier!  That’s why I love to make them, especially in the summertime when juicy fruits like peaches and strawberries are in their prime. Another reason why I love to make galettes is because they aren’t as particular and delicate as pie; there is much more room for error. ;)

This recipe is basically a freeform crusty pie. Emphasis on crusty. The buttery, flaky crust was my favorite part!  It sort of tasted like a biscuit. A fruit-filled, juicy biscuit.

Peaches are in their prime right now.  I’ve been dying to go peach picking this summer out in Westminster MD, but haven’t found the time.  If you have a peach tree outside, consider me very jealous. I love them!  Rather than using only ripe peaches for my tart, I added some color to the filling. A super sweet strawberry contrast to the pretty peaches. Isn’t she just gorgeous?!

To make this recipe, you’re going to start with 2 ripe peaches and 2 cups of sliced strawberries.  Peel the peaches, mix them up with the strawberries, a bit of sugar and vanilla extract. Let that mixture soak for awhile as you prepare the crust.

The crust is made from flour, sugar, salt, cold butter, and ice cold water.  The temperature of the last two ingredients is imperative to your crust’s texture.  Chill your butter in the freezer for about 15 minutes and cut it into cubes. With a pastry blender (or your hands), mix the cold butter with the flour, sugar, and salt until the mixture resembles course crumbs. Crumbs the size of peas is what you’re going for.

Fill a large measuring cup with water and ice. Stir it around.  From that, measure 1/4 cup of water and add to the crust mixture. Stir lightly with a fork until the flour is moistened, then gently knead the dough in the bowl until it comes together.  Add 2 more Tablespoons of ice water if the dough seems too dry. I had to add the additional water this time, but sometimes I don’t need it.

Using your hands, shape the dough into a ball and then flatten it into a thick disc. Wrap it up in plastic and refrigerate for at least 1 hour.

On a lightly floured work surface, roll the dough into a 12-inch circle. Feel free to cut off a bit around the edges to make the circle neat. Transfer the dough to a lined baking sheet.

Time to add the fruit. Using a slotted spoon, place the fruit on the center of the dough, leaving a 2 or 3 inch border all around.  The amount of border you leave will determine how much fruit is exposed in the center of the tart. I always go for a 2-3 inch border. Gently fold the edges of dough over the fruit, overlapping the dough as necessary.  Press gently to seal the edges.

Pour most (but not all) of the remaining fruit juice over the fruit in the center. Brush the edges of the crust with a beaten egg. Sprinkle with some sugar. There is always room for extra sugar! The peaches and strawberries will expel some of their juices in the baking process. The crust just soaks it all up, but doesn’t get too soggy in the process.

The tart takes only about 25-35 minutes in the oven.  Why the huge gap of time?  Well all ovens are different.  Sometimes I leave this crust in a bit longer so the crust browns a bit, other times I don’t.

It looks (and tastes!) like dessert pizza. ;)

Slice the rustic tart like you would slice a pie.  We enjoyed it warm and I added an easy vanilla glaze to each slice before serving.  Holy mackerel – the glaze took each bite to the next level!  You could also serve the tart with some melty vanilla ice cream. Dee-lish on a warm summer day.

The buttery crust, the juicy filling, the sweet glaze – there is so much to love about this dessert. I can’t believe I waited all summer to make it!  You could use blueberries or blackberries instead of strawberries or even slice up a pear and add cinnamon to the filling for a warm autumn treat.

Spicy Shrimp and Chorizo Pasta!

This is such an amazingly flavorful dish especially if you like to spice things up!  So quick, simple, and affordable.   I added a small side salad to round out the meal and also paired it with a Bordeaux white blend (Semillion and Sauvignon Blanc)



  • Pasta (angel hair, spaghetti, or linguine all will be great
  • 2 chorizo sausages – (I prefer Spanish sliced but Mexican groud will also be great)
  • 1/4 cup olive oil
  • 1 lb raw shrimp (peeled and tails removed) Pink Argentine Shrimp is my favorite!
  • 2 cloves garlic (crushed/grated)
  • 1/2 tsp paprika
  • 1/4-1/2 tsp red chili flakes – optional
  • Salt and pepper
  • Fresh parsley – for garnish


  • Bring a large pan of water to a boil, then salt it generously.img_0053
  • Add the pasta and set a timer for 1 minutes less than the suggested cooking time. When draining the pasta reserving ½ cup of the cooking liquid.
  • Whilst the pasta is cooking, cut the chorizo into thick disks.
  • Heat the oil in a large frying pan over high heat. Add the chorizo and fry for 5 minutes turning often until golden and crispy.
  • Remove the chorizo from the frying pan, keeping the oil behind.
  • Add the shrimp and cook for 2 minute, then add in the paprika (chili flakes if using) and crushed garlic and cook for another minute.
  • Add a 1/4 cup of the pasta cooking liquid and bring the sauce to a simmer.
  • Add the drained pasta and toss to coat the pasta well in the oily sauce.
  • Add more cooking liquid if needed.
  • Taste for seasoning and then serve garnished with parsley.
CALORIES: 680kcal | CARBOHYDRATES: 74g | PROTEIN: 40g | FAT: 22g | SATURATED FAT: 6g | CHOLESTEROL: 318mg | SODIUM: 1581mg | POTASSIUM: 311mg | FIBER: 3g | SUGAR: 2g | VITAMIN A: 415IU | VITAMIN C: 13.6mg | CALCIUM: 197mg | IRON: 4.4mg

Fighting for our democracy, our freedom

There is an elephant in the room and a lot of people are not willing to talk about it.  Worse yet, many others brush it off as a ‘conspiracy theory.

Really?  Are you kidding?  There was election fraud on a massive scale, and we owe it to ourselves and every other American citizen to talk about it and tell others! This is not a partisan issue, it is a civil liberty issue.

This video, which Social Media is either blocking or flagging as false, clearly shows how it occurred right in front of our nose during the primetime televised election coverage. 

Video link on Rumble.Com (6 min.)

This is only the tip of the iceberg.  I’ve personally listened to four States’ public hearings on election fraud, and the dozens of witnesses (who signed affidavits).  The fraud was widespread, and our election process was compromised.  We must fight for fair elections and our democracy.

Feel free to share this post!

Mediterranean Baked Chicken with Basil Pesto, Feta, Olives

Prep Time: 10 mins. Cook Time: 35 mins. Total Time: 45 mins Calories: 636

Tender & flavorful Mediterranean baked chicken recipe cooked in a creamy basil pesto sauce with feta cheese and olives. An easy keto chicken recipe perfect for dinner.


  • 1tablespoon butterimg_8278
  • 1tablespoon extra virgin olive oil
  • 5pounds chicken thighs or chicken breasts
  • 1teaspoon dried basil
  • salt and fresh ground pepperto taste
  • 1/4cup basil pesto
  • 2garlic cloves minced
  • 1cup half and half or evaporated milk you can also use heavy whipping cream
  • salt and fresh ground pepperto taste
  • 1cup cubed reduced sodium feta cheese
  • 1cup pitted olives, rinsed and dried to minimize sodium intake
  • fresh basilchopped, for garnish, optional



  1. Preheat the oven to 400F.img_8279
  2. Combine butter and olive oil in a cast iron skillet and melt over medium heat.
  3. Season chicken with dried basil, salt and pepper; add to hot oil and cook for 2 to 3 minutes per side, or until browned.
  4. In a mixing bowl, combine basil pesto, garlic, half and half, salt and pepper; whisk until thoroughly combined.
  5. Remove skillet from heat and add olives and cubed feta to the skillet.
  6. Pour the prepared pesto sauce over the chicken.
  7. Bake in oven for 25 to 30 minutes, or until chicken is cooked through and sauce is bubbly.
  8. Remove from oven.
  9. Garnish with fresh basil and serve.

We are still fighting for ‘Free Speech!

I thought I had heard that our social media applications were doing something to balance our American right to ‘free speech’.  However, this past week I had to accept that: “It is not so.”

After reading a New York Post article about some new information in the affairs that took place in Ukraine, I wanted to share it on FB.  Well, while I was typing, I got a notification from another news agency that FB was taking steps to ‘slow down’ the spread of that news article until it could be ‘fact checked’.  That seemed suspicious since so many other politically oriented articles had been circulating during this election.

Even more suspicious is that I never heard of any outcome of the ‘fact checking’ process. In other words, it was supressed, or should I say: “It was censored!”

The next day, my wife found FB posts of people complaining that a FB Group had been deleted because it didn’t meet policies.  It was about keeping California open.  There were over 70,000 group members.  I guess we’re not supposed to wish to get back to some normalcy in these crazy times.

That got me pretty upset but I just put the phone down for a while until now when I got notification that a post I made on January 1st, 2019 had been removed from FB.  I don’t even know what I posted that day! I’m not one to post anything that I would call unacceptable.  Maybe I posted that I was praying to God for a better new year?

That was it for me, I decided to take a pause from FB; I didn’t delete it yet, just temporarily disabled FB until I cool off and see what happens.  I mean, it seems that FB has gone in the wrong direction.  To add to the situation, I recently ran into an article from Fox News that is dated January 2019 (over 20 months ago) that highlights how FB really doesn’t believe in ‘free speech’ but is rather clearly working its way toward censorship.

You should read it, because I think it is wrong that our social media can do this and pretend they are supporting ‘free speech’.  Fox News Article On FB Censorship

BEA BOGO- All Natural Plant Based Ingredients!

Natural might be the last word that comes to mind when you look at typical energy drinks. Introducing  here or click to purchase.  No membership costs and no commitment to purchase again (but you will want too)!   BĒA™ Sparkling Energy Drink.

Check out all these fabulous ingredients then click on that link to purchase because with the BOGO, the price is only $2.50 per 12 ounce can and it is fabulous in taste and for your health!  Full money back guarantee and comes in two flavors.  

BĒA stands for botanical energy + adaptogens. It’s a clean sparkling energy drink with 10 calories, less than one gram of sugar, and 125 milligrams of caffeine from green tea for a naturally refreshing lift and boost to your metabolism. BĒA is enhanced with a nourishing blend of raw nutrients and vitamins sourced from fruits and vegetables.

While most choices are loaded with added sugar, artificial ingredients, and excessive caffeine or other stimulants, BĒA is a different kind of energy drink.

Meet the Ingredients in BĒA 

The combination of naturally sourced caffeine and adaptogens in BĒA provide lasting energy, alertness, and focus anytime you need a boost. BĒA’s other nourishing ingredients offer support for well-being that you’ll want every day.

Here’s a deeper look at the ingredients that make BĒA unique.

Fruit and vegetable extract blend: This blend of plant-based nutrients starts with real fruits and vegetables: spinach, broccoli, carrot, sweet potato, orange, apple, strawberry, shiitake mushroom, and maitake mushroom. The naturally occurring vitamins in these foods are concentrated to deliver nutrition from fruits and vegetables.

Green tea leaf extract: This provides a natural source of caffeine along with polyphenol phytonutrients that boost metabolism, spark energy, and improve mental performance (1, 2).

Ashwagandha root powder: An ancient Ayurvedic herb, ashwagandha is an adaptogen shown to help the body adapt to the effects of physical and mental stress (3, 4).

Sea mineral concentrate: Prepared by concentrating the naturally occurring minerals in desalinated sea water, this ingredient improves flavor while providing trace minerals.

Raspberry ketone: As the primary aromatic component in red raspberries, raspberry ketone contributes to BĒA’s fruit flavor profile.

Erythritol: A naturally occurring sugar alcohol in fruits including grapes, peaches, and watermelon, erythritol has a sweet taste and has 94% fewer calories than sugar. It also has lower gastrointestinal side effects compared to other sugar alcohols.

Stevia leaf extract and monk fruit extract: These extracts of fruit from the monk tree and leaves from the stevia plant provide sweetness with fewer calories than sugar.

Tapioca fiber: Sourced from the root of the cassava plant, this digestion-resistant starch functions like fiber and helps create a more pleasant mouthfeel in BĒA .

Make BĒA Part of Your Day

BĒA is a refreshing sparkling energy drink for an anytime, anywhere pick-me-up.

In the morning: BĒA contains 125 milligrams of naturally sourced caffeine — about the same amount as one and a half cups of coffee contains — so it is a great addition to your morning routine on busier days.

In the afternoon: If you’re in an afternoon slump and feel unproductive, the caffeine in BĒA can help you fight fatigue and power through the day.

On a Cleanse Day: Providing 10 calories per serving, BĒA will help support you through your Cleanse Days and fight fatigue without impacting your weight loss goals.

BĒA is a clean energy alternative to support you throughout your day without all of the artificial ingredients and added sugar in typical energy drinks. Nourishing vitamins from fruits and vegetables and 10 calories per serving ensure that BĒA is a delicious, rejuvenating boost to your day and your Isagenix lifestyle.


  1. Hursel R, Viechtbauer W, Dulloo AG, et al. The effects of catechin rich teas and caffeine on energy expenditure and fat oxidation: a meta-analysis. Obes Rev. 2011 12:e573-81.
  2. Dietz C, Dekker M. Effect of Green Tea Phytochemicals on Mood and Cognition. Curr Pharm Des. 2017;23(19):2876-2905. doi: 10.2174/1381612823666170105151800.
  3. Choudhary D, Bhattacharyya S, Bose S. Efficacy and Safety of Ashwagandha (Withania somnifera (L.) Dunal) Root Extract in Improving Memory and Cognitive Functions. J Diet Suppl. 2017 Nov 2;14(6):599-612. doi:10.1080/19390211.2017.1284970.
  4. Wankhede S, Langade D, Joshi K, et al. Examining the effect of Withania somnifera supplementation on muscle strength and recovery: a randomized controlled trial. J Int Soc Sports Nutr. 2015 Nov 25;12:43. doi:10.1186/s12970-015-0104-9.

What Game are You Playing?

First they played the telephone game – then they played the blame game. Just like what is happening right now in our world!

We can learn so much about the world today just by reading the first book in the Bible. “The Fall of Mankind”.

God tells Adam not to eat from the tree of the knowledge of good and evil or he will surely die. Satan then twists Gods words and tells Eve in an attempt to trick her. Eve then adds to what Satan said and they don’t know what is truth. They sin, we are out of right relationship with God, the world begins to deteriorate including the human body. And we need Jesus to resolve this.

First lesson: If you want the truth, you must get it directly from God’s word. Eve didn’t know the truth because she didn’t hear God’s word first hand and Satan is a liar and a thief. And he is alive and still at work today. The telephone game doesn’t work! Do not trust everyone else’s interpretations.

Second lesson: Pay attention and be on guard for how Satan works. Satan is deceitful and he is a liar. He first tempted Eve through her appetite, then with lust as she looked at how beautiful the fruit was, then followed with tempting her with pride of wisdom for selfish personal gain.

We’ve seen this approach of Satan’s also with Jesus. Satan tempted Jesus in the desert with his hunger for food, then he tempted him with emotional desire to influence God to save him from his upcoming suffering on the cross, and then again he tempted him with pride to rule the world without suffering on the cross. This would have foiled Gods plan for all humanity. Thank God that Jesus is perfect and defeated Satans tempting. Gods plan is perfect too, when we put our trust in him, what Jesus accomplished on that cross enables us to be in a right relationship with God once more – if we individually choose to repent of our sins and follow Jesus. That doesn’t mean that we won’t encounter Satan or sin, but the blood of Jesus covers all our sins – once and for all!

Next they played the blame game. Eve blamed Satan and Adam blamed Eve. I feel that this is what is going on in the world today. We are all drowning in a sea of lies and blaming everyone else for our current situations and circumstances. Right and Left. Satan twists the truth for some and then uses them to twist the truth to others using the same techniques as the Bible has already shown us.

Let’s stop the blame game and let’s stop arguing over what is truth and what is not!

Go the the Bible. The Holy Word of God to find God’s righteous truth. Our perception of truth doesn’t matter, you see — Gods standards are different than the worlds standards.

The Bible tell us that God raises Kings and brings Kings down. So let’s open up our Bibles, repent and seek forgiveness with a restored relationship with our creator God, pray for God’s wisdom through His word, and then go vote! And trust that God keeps His promises. He will sustain all his creation! Which includes the universe he created (the universe does not sustain itself nor does mother nature even exist!) and all life, mankind and women kind (as God specifically created both male and female), creatures, birds, everything that exists God created! God loves all His creation and we can trust that God will sustain it! Trust! Then relax, breathe, have peace, and watch in anticipation what God will do in keeping all his promises. God loves you and desires to be in relationship with you. Trust him and he will unveil your eyes to the truth and teach you in your daily walk with him!