Cooking at Home with Judy

PINK EYE

Pink Eye is Highly CONTAGIOUS

If you've never had it . . . be glad. If you have you know the pain, discomfort and isolation it brings on. It can be either bacteria or a virus that causes it. Most likely contact with an infected surface. But I am of the opinion it can be air born.

You certainly do NOT want to touch the infected eye without protection of a tissue or cotton ball and immediately dispose properly of both. Should you choose to use a warm wet wash cloth be sure to wash it IMMEDIATELY in HOT soapy water. The same with your pillowcase or any sheets or blankets you might accidentally touch to your eye in your sleep.

You should call your doctor immediately. They most likely will call in an antibiotic eye cream or drops for you. WARNING ask your pharmacists the cost BEFORE you have it filled. I found the drops were $282.00 and the cream was only $40.

This time however, it was a Sunday morning and I had just recently read The Rapid Virus Recovery, by Dr. Tom Levy. In it he explains the healing and cleansing properties of Hydrogen Peroxide and its ability to kill viruses. Here is the link to his FREE e-book, I highly recommend it. I also found the CDC to be a good source of information. 

Being early Sunday morning waking up with with a horrible swollen gummy monster eye. I decided it needed immediate attention. Reading Dr. Levy's book reminded me when I was a small child my family doctor used Hydrogen Peroxide to clean his equipment and surfaces in his office. I believe all doctors did until cleaning services become readily available.

I also remembered how my dental hygienist recommended I rinse, once a week, with Hydrogen Peroxide to kill bacteria that can cause decay. Don't like the taste but if it will keep my mouth healthy . . . I'll do it.

First: I used a clean cotton ball, that I ran under very hot water to clean first my healthy eye. Then to wipe out the crusty gunk from my bright red eye. Careful to dispose of the cotton ball in a tissue before dropping into the kitchen trash. I didn't want it sitting in the bathroom waste basket.

I then selected a clean cotton ball and poured a generous amount of Hydrogen Peroxide on it. Wiped again my healthy eyelid first. Then cleaned my infected eyelid, carefully cleaning along the inside of the lid. Paying special attention to the swollen area. It did sting slightly but no more than did the plain water. Again, disposing of the cotton ball as before.

I could feel a tiny bit of relief from that very first application. An hour or so later in the morning I also used Clear Eye drops to help wash out my eye. And a couple of hours later repeated the whole process. And again 2-3 more times during the day, up until bedtime.

Already knowing that L-lysine kills viruses I have been taking 500 - 1,000 mg on days I was going out in pubic, since Covid began over a year ago. So that Sunday I added 1,000 mg to my morning supplements. Now with the success of clearing up the Pink Eye without having to take antibotics I will add 1,000 mg L-lysine to my daily routine. PS: find a capsule as it is much easier to swallow than a huge tablet. I like Solgar found in most health food stores. 

L-lysine is an amino acids, a building block that is not produced by the human body. Some of the foods that contain L-lysine are meat, fish, eggs and cheese.

Since I already had an appointment with my doctor on Tuesday and knew there probably wasn't much chance of my seeing her on Monday, I decided to wait. By Tuesday my eye was nearly healed. She wrote me a script but said I most likely would NOT need it. And should be able to go out in public in two days.

Needless to say I am a happy camper and wanted to share my good news with you.

From your friend in the kitchen, Judy

Brussels Sprouts

Brussels Sprouts. . . If you hate them -- you really might like my version.

• Wash, remove tough ends, slice thin
  
• Place ceramic skillet over med-low heat
• Sprinkle in a pinch of coarse black pepper 
• 2 T butter
• Add Brussels Sprouts toss, cover until just tender (NOT mushy)
• Add 2 T of Sugar-free Apricot Jam
• 1/3 C chopped pecans and a tiny pinch of salt

That's all -- so simple and so sweet. Left overs freeze well. And, oh so good with a T-Bone Pork Chop browned in a little butter. 

To find out what are the different cuts of pork chops available and which is the best? Download Brussele Sprouts & Pork Chops.pages

From your friend in the kitchen, Judy

 

EAT from the FARM not a factory

If you have a friend struggling with a weight problem . . . 

Send them this note from my heart.

Boy do I know the pain of constantly putting on the pounds no matter what you do. I put on an additional 20 lbs., when I went on a low fat diet. Nobody told me those foods were processed with fillers, starches and really bad stuff. I never read a label because I could NOT pronounce most of the words, let alone know what they meant. 

Thank heavens a friend said, Look them up! What? They are not in the standard dictionary. Lucky the internet had come along and you can look up almost anything. 

However, you have to be cautious and verify the source. Hate to burst your bubble but not everything you read on the web is the truth. 

Learn as I did, to EAT for the FARM not a factory. Eat foods that get their ENERGY from the Sun and their nutrients form Mother Earth. Stop consuming dead dust and chemicals form a factory. Industrialized food is what is killing us. Get back to Nature and fill your body with LIVING organisms. 

My story is long but one I hope will help you find a way for you to put cravings behind you. Read it first then proceed to the forms (also attached at the end of this article) I have created to help you find what you truly love and want to eat. 

I have been writing books on how to improve your health thru extensive research for over 15 years. You can benefit from my hard work. 

There are lots of articles on Truth in Labeling in every book.  

Here is an example of a few things you might find helpful:

• There are 13 Ways to LOWER your Blood Pressure Naturally, see page 51 in Volume 2.
• Common Household items to AVOID & Why, page 16 in volume 6. 
• The 15 WORST Things in YOUR Lunchbox, page 38 in Volume 3.
• There is a list of foods that Fight Inflammation, the cause of so many illnesses, on page 52 in Volume 6. 
• Do You Know the 5 Nutrients YOU don't get enough of? You'll find them on pages 55-57 in Volume 2. 
• Which foods are highest in Magnesium, see page 48 in Volume 3. 
• How much Calcium do YOU need? Page 59 in Volume 2
• You'll want to read Fake vs. Real Foods on page 38 in Volume 6. 
• You won't want to miss Herbs & Healthy Spices that can improve your health. 
• You'll be surprise to find bananas are NOT on the list of the TOP 10 Foods Highest in Potassium, page 33 in Volume 2.
• The list of Top 10 Superfoods can be found on page 31 in Volume 5.
• Is corn a fruit, vegetable or grain? You'll find the answer is on page 8 in Volume 5. Is the corn you eat Certified Organic? If not it has an 80% chance of containing Round-up? Read page 46 and page 47 in Volume 2. Plus this article. 
• PREVENT Esophageal Cancer, page 54-55 in Volume 5. 
• Health Food IMPOSTERS Don't be Fooled, page 12 in Volume 4.
• Hormones & Weight Gain Connection, page10-11 in Volume 4. 
• How about your Thyroid??????, page 61-63 in Volume 2. 
• How SAFE is Your Deodorant? Read page 19 in Volume 2 
• How to AVOID Blood Clots on page 38 in Volume 5. 
• PREVENT a backache when grocery shopping, see page 59 in Volume 6.
• Go NUTS for Nuts on page 25 in Volume 4.
• Never be constipated again, page 26-27 in Volume 3. 
• The Magic of Magnesium, page 44-47 in Volume 3. 
• The Old Geezer was right, page 55 in Volume 4. 
• Keep Strawberries & Banana FRESH longer, page 59 in Volume 6.

On my website and in my books you will find many more health tips along with delicious and nutritious recipes for getting your weight under control. STOP the CRAVINGS while you EAT the foods YOU like. Sorry NO pills or quick fixes. It does take time and work on your part. But once you do, it will become SMOOTH sailing. I lost 40 pounds in 90 days without trying. Improved my health and attitude along the way. And, all with REAL LIVING foods that get their ENERGY from the SUN and their NUTRIENTS from Mother Nature. 

From your friend in the kitchen, Judy

NOTES about your many forms. They are meant to guide you on your path to proper weight management. Print as many copies as you need. Feel free to email me with any questions. And, if you live in Wichita Kansas or the surrounding area you can book a free one-hour consultation and even a private cooking lesson in your own kitchen. 

Wonder why I want to know your favorite color? Do we not eat FIRST with out eyes? Yes, we do. Let me give you an example. A young friend has stopped at my home for a visit. Since it was nearly lunch time I offered to feed her. She accepted. I asked if soup and salad would be ok and she said yes. 

I asked what her favorite color was. She looked at me with a question on her face. I said, I'm checking to see what kind of soup you might like. She laughed and said I am sure you do NOT have PINK soup. My reply was oh yes I do. 

She was polite enough not to ask what it was. But I knew she was young enough that she most likely would not like Beet Greens.

If you haven't guessed by now, she LOVED her PINK soup, nearly licking the bowl clean. You should have seen the look on her face when I handed her the recipe as she was leaving. 

I HATE beets she proclaimed. I just smiled and asked if she planned to make this soup in the future. YES, she exclaimed and asked, you say I should buy small beets? Yes, and gave her a copy of page 56 in Volume 5 so that she might also try eating the fresh sweet bulbs as well. 

With Pink being her favorite color I could have served her my Roasted Red Pepper Soup, if I had had any in the freezer. As it is pink and creamy. Recipe on page 48 in  Volume 4. 

So you see even if you think you hate something -- give it a try. Maybe adding flavors you do like -- fill out your Food Preferences sheet it will help guide you. And will open your eyes to so many new possibilities and all of them will be flavors and textures you already like. 

Yes, you need to take a food inventory as well as make a list of all your kitchen equipment. How else are you going to . . . know what you have and what you need. 

You'll notice your food Shopping List has more space for Produce and less for canned and dry goods Why? Neither come direct from the FARM they come from a factory. 

Why list your medications and supplements? They can have a huge impact on your food plan. It is also a good idea to make a copy of both and carry one in your billfold and one in the glove box of your car. These should be kept up to date at all times. Every time you go to the doctor or pharmacy you should ask them to make a copy of both so they have it on file. Some supplements can interfere with your meds. 

I know everyone HATES keeping a Food Diary but once again how will you know what is working and what is not. It truly only takes a couple of seconds to jot down what, when and how it made you feel. If you don't want to use the big sheet I offer, then buy a $1 note pad to carry in your pocket. It is critical you come to understand every morsel and sip you ingest. 

I truly want you to feel as GOOD as I do !Have more energy, a clearer mind and a brighter outlook. When you feel better you will do better, I PROMISE!!!!! 

And don't forget Laughter is good for the soul, mind and body. 

From your friend in the kitchen, Judy

FORMS: To guide you on your path to proper weight management. 

Download Food Preferences Yours, the foods you like, dislike, are allergic or sensitive to, religious beliefs that influence your food choices. 

Download Food Preferences Same as above for EACH member of your household. 

Download Family Activities Schedules

Download Food Inventory What's in your fridge and cupboards?

Download Equipment Inventory: What do you use to prepare food with?

Download Shopping List Preferred Stores, items needed.

Download Food Diary.pages Yes, we all hate this process but truly only take 1-2 minutes to provide you with the most valuable information. 

Download Medications List   Vital Information

Download Supplements List Important information

Print as many copies as you wish.

From your friend in the kitchen, Judy

 

Hydrogen Proxide

If you are not already receiving Verne Harnish's Newsletter you should be. He offers wonderful advice for growing your business, which also applies to life in general. Plus he serves on the board of the Riordan Clinic. 

If you are not familiar with them Dr. Hugh Riordan was a pioneer in introducing the health benefits of Vitamin C. All the hospitals laughed at him 30 years ago when purchased a hyperbaric chamber. Now, of course, most hospitals and rehab centers have their own. 

You know I have been a proponent of the huge benefits of large doses of good quality Vitamin C for years. You also know I searched until I found a Vitamin D-3 that was NOT made from sheep’s wool, as I am highly allergic. 

You also know I passed on to you a couple of years ago the benefits of adding Colloidal Silver, (page 54 in Volume 4 of my Cooking with Judy) to my morning nose wash (page 44 in Volume 5). It kills viruses. 

About the same time my dental hygienist recommended, and I passed on to you, to rinse with hydrogen peroxide once a week. As decay does NOT like oxygen, what a blessing that has been. 

About a year ago at the beginning of Covid a friend recommended, and I passed on to you to take 1,000 mg of L-lysine before going out in public (still wear a mask) to kill viruses. 

You also know a few months ago I recommending adding Turmeric & Zinc (at the bottom of the Vitamin D-3 page) to your daily supplements to ward off viruses. You also know the follow-up from a fiend who stated she was beginning to get her sense of smell back after adding zinc to her daily routine. She had lost her sense of smell 12 years earlier due to a virus. 

I also sent you my friends recipe for homemade Elderberry Syrup with all its health benefits for fighting off viruses. 

Now my friend Verne has been so kind to give us the link to the FREE e-edition of Rapid Virus Recovery from Dr. Tom Levy at the Riordan Clinic. 

It was interesting that as I read his notes on tonsillitis I was reminded, as a child, I suffered with acute tonsillitis often. When I was with my grandmother she had me gargle with hydrogen peroxide a couple of times each day and I had NO sore throat. 

As I always say, DO your OWN research — but I think you will find this exciting news for all of us. I see it as preventative measures we can all incorporate into our daily lives. 

From your friend in the kitchen, Judy

Lemon Zest

Add this to your list of OH MY GOODNESS . . .

Today, as I was preparing lunch, I had an epiphany! I had just put a batch of FRESH green beans into a large skillet of boiling water (page 44 Cooking with Judy).

Pulled a package of chicken tenders from the freezer. Removed them from the package to a plate. Nuked on defrost enough to pull them apart and nuked on defrost another minute. All the while rolling my lemon across the counter, bearing down to loosen the juice inside. 

You know me, never want to waste anything. Here was this gleaming gorgeous bright yellow lemon yelling at me, "Don't forget the zest!". So I grabbed my lunch plate and zested away. My first thought was to sprinkle the zest on top of the cooked food. Then it occurred to me to instead but the HOT food on top of the zest. What an amazing aroma that would make. 

Just then the beans were knife point tender. Used tongs to put them in the ice bath I had prepared in a glass meat loaf pan. I like my beans "crisp and crunchy to the bite". With NOTHING on them just the luscious taste of FRESH garden beans. 

Rinsed the skillet and put it back on the med-hot fire. Swirled the cold beans, placed them on a clean kitchen towel and rolled them up to remove the water. While they sat and got dry I added peanut oil to the hot skillet. Cut the now naked lemon and squeezed ALL the juice over both sides of the chicken pieces. Seasoned all generously with coarse sea salt and coarse black pepper. 

Using a lid to protect myself from splattering HOT oil I placed the chicken in the pan, covered and allowed to brown over med hot heat. You will find Guilt Free Fried Chicken on page 15 in Cooking with Judy.

While the chicken was cooking, I grabbed a snack bag of smashed Yellow Dutch Potatoes from the freezer. YES, I know I never recommend potatoes except yams. Sometimes even I crave the texture of fried potatoes. So you'll find my secret here. Download Yellow Dutch Potatoes.pages.

You'll notice I have not completed Volume 7, in fact I still need to add something to the bottom of the page. 

As soon as I got the potatoes in the hot butter. I warmed up some leftover carrots and grabbed, for dessert Dark Chocolate Ice Cream from the freezer, page 66 in Volume 2. Squeezed it into a bowl, sprinkled with some of the Lemon Zest and topped with a Dream Cloud, page 27 in  Cooking with Judy and a Spoonful of Chocolate on page 47 in the same book. Lucky for me the last batch I made had an extra shake or two of cinnamon. OH MY GOODNESS what heaven!!!!! 

After I flipped my chicken tender to brown the other side, I grabbed my lunch plate, swirled the zest to distribute fairly evenly. Put a hand full of cold green beans in the middle, carrots on the side, along with with crispy fried potatoes and a hot chicken tender on top. WOW -- the addition of Lemon Zest was magnificent!!!!!! Try it. 

From your friend in the kitchen, Judy