A reminder of some old remedies
This is another good reason we should be showering with Kangen Water. Our health is not about what we inject into our body it is also about what we put on our body and tap water that comes from our city supply in most cases has chlorine infiltrated into the water. We drink it, we flush it, we do our washing in it and in most cases we shower in it.
Enagic has this shower system called ANESPA DX .This gadget is great for you hair, skin, and of course you are not breathing in harmful toxins while you are bathing or showering
Plus there is a free Ebook- On the advantages of Kangen water.
What a wonderful honor for this teacher. Brought me to tears. The Haka always gives me goose bumps as it is meant to do. This video was two years ago but who’s counting.
There are probably one or two teachers in my life that would deserve this honor. Well they probably all did to put up with me.
Well not all waters are the same. Love your body, love the water you drink. May sound a bit corny but it matters. I have been away from my Kangen water machine for two weeks now and I do notice the difference. The Melbourne water tastes ok but I a struggling with consuming the right quantity as I miss the Texture and taste of The Kangen water. Truly not just a sales pitch. . Did not help my Maroon Football team win last night here in Melbourne though. Maybe they should be like the prominent NRL players in USA who drink Kangen water
- Juice of an orange (remove the pits)
- 2 tablespoons almond butter
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1 tablespoon apple cider vinegar or white vinegar
- 1 tablespoon raw honey
- 5 tablespoons gluten-free soy sauce
- 1/2 tablespoon Chinese five-spice powder
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes
- 1 teaspoon tomato paste
- Add all ingredients in a saucepan over medium heat.
- Bring ingredients to a boil, then turn the heat down to very low.
- Whisk and simmer gently for five minutes, stirring frequently to prevent the sauce from sticking to the pan.
- Set aside in a ramekin. Leftovers can last up to two weeks when stored in an airtight container.