Under Your Nose : A New Approach to Dementia and Alzheimer’s
By Linda Heming on Sep 5, 2013 in F.I.G.H.T. Webinars! | comments(0)
By Linda Heming on Sep 5, 2013 in F.I.G.H.T. Webinars! | comments(0)
By Linda Heming on Sep 5, 2013 in F.I.G.H.T. Webinars! | comments(0)
By Linda Heming on Sep 2, 2013 in Infections | comments(0)
THIS IS VERY SCARY FOLKS….this comes from the fluid of a morgellons lesion from a patient…..since the government is ignoring us, could it be cause they are dropping this on us from the chem-trails….
By Linda Heming on Aug 26, 2013 in General News | comments(0)
http://www.timesofisrael.com/israels-green-house-cleans-up-in-world-contest/
From:
By Linda Heming on Aug 24, 2013 in Boluoke | comments(0)
lumbrokinase-study-2 Very important
Clinical Observation of Using Baiao Lumbrokinase in the Treatment of Central Retinal Vein Occlusion. Capital Medicine, 1999, 6(2): 51 Jian Qiang Zhang, Chong Hua Jin Beijing Tiantan Hospital (100050)
By Linda Heming on Aug 24, 2013 in F.I.G.H.T., Linda's Tips | comments(0)
Big changes are ahead for our planet, very important to read:
http://www.naturalnews.com/041702_magnetic_field_flip_NASA_sun.html
By Linda Heming on Aug 23, 2013 in F.I.G.H.T. Webinars!, Upcoming Webinar Announcements | comments(0)
9am (PST) Legal Update:
Tax Free Income?
&
Noon (PST) Under Your Nose:
A New Approach to Dementia & Alzheimer’s
TWO WEBINARS, ONE DAY
Saturday August 24, 2013
By Linda Heming on Aug 17, 2013 in F.I.G.H.T. Webinars!, General News, Upcoming Webinar Announcements | comments(0)
By Linda Heming on Aug 17, 2013 in F.I.G.H.T. Webinars!, Upcoming Webinar Announcements | comments(0)
If you are concerned and want to put America back on track, there are two free webinars on mywww.gordonresearch.com website that provide key background information to empower you to rapidly see how this knowledge can change your life now. http://www.gordonresearch.com/
By Linda Heming on Aug 10, 2013 in Recipes | comments(0)
2 + cups basil leaves (packed well)
1/2 + cup olive oil
1/2 cup lightly toasted pine (pinon) nuts
1-2 cloves garlic (or 1 large)
1/2 + cup reggiano-parmesan cheese
1/2 tsp sea salt
generous amount of fresh ground pepper
Throw everything into a large food processor or blender and puree until blended. I like it a tiny bit chunky for added texture. If the mixture is too dry, add more olive oil. Some people don’t add the cheese to the mixture if they’re freezing the pesto, but I do and haven’t noticed much loss of flavor, if any. I pack the mixture into a small ziplock (quart) and label and freeze. It can keep at least 6 mos or longer…
If you don’t have pine nuts, you can use walnuts or pecans. Sun-dried tomatoes are also good added to the mixture.