Your Cart

How To Make Magnesium Chloride Solution to Consume Orally

Posted by Amir Tajer on


  NOTE: If you have severe Magnesium deficiency we strongly recommend consulting your Doctor regarding the application rate. Every person needs different amount of Magnesium daily and it depends on many different factors such age, gender, weight, height, Magnesium levels in your body, etc. and that's why we recommend consulting your doctor before taking Magnesium. However, if you are taking Greenway Biotech, Inc. Magnesium Chloride USP as Magnesium supplement below is the instructions on how much to drink:   Ingredients: 33 Grams Greenway Biotech, Inc. Magnesium Chloride USP 1 Liter of Distilled Water or Juice (personal preference to improve the taste)   Instructions: Mix 33 Grams of Greenway Biotech, Inc. Magnesium Chloride USP with 1 Liter of distilled water or...

read entire article

How to make Magnesium Oil using Magnesium Chloride (DIY)

Posted by Amir Tajer on


One of the best ways to improve the level of Magnesium in your body is taking Magnesium transdermally. The most common way for this is to use Magnesium Oil and below is the instruction on how to make Magnesium Oil from Greenway Biotech, Inc. Magnesium Chloride USP:   Ingredients -1/4 cup to ½ cup of Greenway Biotech, Inc. Magnesium Chloride USP-1/2 cup of Distilled Water-Jar or Spray Bottle to Store the Mixture   Directions 1. Heat up 1/2 cup of distilled water (not to the point of boiling)2. Pour the water over 1/4 cup of Greenway Biotech, Inc. Magnesium Chloride3. Stir the mixture until the Magnesium Chloride is dissolved.4. Allow to cool then pour into a glass spray bottle or...

read entire article

Moroccam Chicken Skillet

Posted by Debbie Perez on


INGREDIENTS: 8 oz Chicken breast about 2 small breasts Salt and pepper 1/2 Tbsp Extra-Virgin Olive oil 2 Cups Cauliflower cut into bite-sized pieces 3/4 Cup Carrot sliced (about 1 large carrot) 1/2 Cup Sweet onion roughly chopped 1 1/2 tsp Fresh ginger minced 1 1/2 tsp Ground cumin 1 tsp Cinnamon 1/4 tsp Paprika 1/8 tsp Ground Allspice 3/4 Cup Orange juice not from concentrate 1/2 Cup Crushed tomatoes 2 Medjool Dates sliced 1/2 Cup Cilantro minced + additional for garnish 2 Tbsp Roasted pistachios roughly chopped 1/2 A small cucumber thinly sliced DIRECTIONS: Using a meat mallet (or a rolling pin) pound out the chicken breasts until they are flat. Sprinkle with salt and pepper. Heat up the...

read entire article

Vegetarian Lettuce Wraps

Posted by Debbie Perez on


INGREDIENTS: 3 tablespoons hoisin sauce 3 tablespoons reduced sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon sesame oil 2 teaspoons canola or grapeseed oil 1 (12 to 14-ounce) package extra firm tofu (do not use silken) 8 ounces baby bella (cremini) mushrooms, finely chopped 1 (8-ounce) can water chestnuts, drained and finely chopped 2 cloves garlic, minced 2 teaspoons freshly grated ginger 1/4 teaspoon red pepper flakes (omit if sensitive to spice) 4 green onions, finely sliced, divided 8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves Optional for serving: Grated carrots, additional red pepper flakes DIRECTIONS: In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside. Press the tofu between paper towels to squeeze out as...

read entire article

Veggie Sushi Rolls

Posted by Debbie Perez on


INGREDIENTS: 2 organic raw sushi nori sheets 1 Avocado, mashed ¼-1/2 organic red bell pepper cut into thin strips ¼ large organic carrot cut into thin strips ¼ organic zucchini cut into thin strips ½ cup of alfalfa sprouts (or any other sprouts you enjoy) Secret Sauce: 2-4 Tbs. of nutritional yeast (depends on your taste preference, I like a lot) 1 Tbs. of Dijon mustard (can swap out for any mustard you like; honey, hot, sweet, etc.) 1-2 tsp. of gluten-free, low-sodium Tamari sauce (or Coconut Aminos) 1 Tbs./squeeze of fresh lemon or lime juice 1 Tbs. of fresh organic cilantro, finely chopped salt and pepper to taste DIRECTIONS: SECRET SAUCE // Mix all ingredients in a small mixing...

read entire article

Springs in a Blanket

Posted by Debbie Perez on


INGREDIENTS: All-purpose flour, for work surface 1 sheet frozen (thawed) puff pastry 3 tbsp. Dijon mustard 1/4 c. grated Pecorino cheese thinly-sliced prosciutto asparagus, trimmed Non-stick cooking spray DIRECTIONS: On a lightly floured surface, roll out puff pastry into a 10" square. Brush with mustard and sprinkle with pecorino. Line with 2 to 3 large slices of prosciutto. With a sharp knife or pizza cutter, cut sheet in half; then cut halves into twenty 1/2"-x-5" strips. Wrap each strip around 1 stalk of asparagus with prosciutto side facing in. Place on 1 or 2 large parchment-paper-lined cookie sheets. Lightly spray wrapped asparagus spears with cooking spray. Bake at 425 degrees F until golden brown, 20 to 25 minutes.

read entire article

Tomato & Mozzarella Bites

Posted by Debbie Perez on


Ingredients: 2 tbsp. olive oil 2 tbsp. white balsamic vinegar ¼ tsp. dried oregano ¼ tsp. salt ¼ tsp. pepper 20 grape tomatoes 40 basil leaves 20 mini fresh mozzarella balls Directions: In a large bowl, whisk olive oil, white balsamic vinegar, dried oregano, and 1/4 teaspoon each of salt and pepper; add 20 mini fresh mozzarella balls (ciliegini), tossing. Thread onto skewers, alternating mozzarella balls, grape tomatoes, and basil leaves. Serve and enjoy!   

read entire article

Blueberry-Orange Parfait

Posted by Debbie Perez on


INGREDIENTS: 1 1/2 tablespoons Demerara or turbinado sugar 1/2 teaspoon grated orange rind 2 (7-ounce) containers reduced-fat plain Greek-style yogurt 2 cups fresh blueberries 2 cups orange sections (about 2 large) 1/4 cup wheat germ DIRECTIONS:1. Combine first 3 ingredients in a small bowl, stirring until blended. Spoon 1/4 cup blueberries into each of 4 tall glasses. Spoon about 2 1/2 tablespoons yogurt mixture over blueberries in each glass. Add 1/4 cup orange to each serving. Repeat layers with remaining blueberries, yogurt mixture, and orange. Sprinkle 1 tablespoon wheat germ over each serving; serve immediately.

read entire article

Roasted Salmon, Green Beans and Tomatoes

Posted by Debbie Perez on


INGREDIENTS: 6 clove garlic 1 lb. green beans 1 pt. grape tomatoes ½ c. pitted kalamata olives 3 anchovy fillets 2 tbsp. olive oil kosher salt Pepper 1 skinless salmon fillet DIRECTIONS: Heat oven to 425 degrees F. On a large rimmed baking sheet, toss together the garlic, beans, tomatoes, olives, and anchovies (if using) with 1 tablespoon oil and 1/4 teaspoon pepper. Roast until the vegetables are tender and beginning to brown, 12 to 15 minutes. Meanwhile, heat the remaining tablespoon oil in a large skillet over medium heat. Season the salmon with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 4 to 5 minutes per side. Serve with the vegetables.  

read entire article

Tomato and Cucumber Salad

Posted by Debbie Perez on


INGREDIENTS: 1 cup Peach Dressing 1 medium English cucumber 2 pounds multicolored heirloom tomatoes, cored and cut into 1/3-in.-thick slices 3/4 cup thinly vertically sliced red onion 1/2 cup small basil leaves, divided 1 teaspoon kosher salt, divided 3/8 teaspoon freshly ground black pepper DIRECTIONS:  Place Peach Dressing in a large bowl. Peel cucumber at 1/2-inch intervals, leaving some strips of peel; halve lengthwise. Remove seeds, and slice diagonally. Add cucumber, tomatoes, onion, 1/4 cup basil, 1/2 teaspoon salt, and pepper to the dressing. Toss well; let stand 3 minutes. Arrange salad on a platter; sprinkle evenly with remaining 1/4 cup basil and remaining 1/2 teaspoon salt.

read entire article