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In this video, the speaker shares five lessons they have learned from Barbara O'Neil that have transformed their life. The first lesson is about using organic red onions to treat colds and coughs. They suggest wrapping chopped onions in parchment paper and placing it on the foot, as well as consuming a mixture of chopped onions and honey. The second lesson is about consuming five Brazil nuts daily for selenium intake. The third lesson is about using slippery elm for mucus membrane issues. The fourth lesson is about the various uses of castor oil for digestion and skin. The fifth lesson is about consuming raw garlic to prevent catching colds. The speaker emphasizes the simplicity of these remedies and their positive impact on their health and their family's health.

To make super soil, mix pro mix, perlite, worm castings, bone meal, fish meal, and bat guano. Add humic acid to water, then let the mixture sit in totes for 4-6 weeks. Repeat the process for amendment soil with a larger pool. Label and use on plants by layering base soil, neutral substrate, and amendment. Water in and ensure proper drainage. Watch the full video at inonature.com for more details.

Lentils are the staple of the plant based diet around the world. So everyone's familiar with lentils. What they don't know is when you sprout a lentil, you increase the vitamin c by 300%. You quadruple the antioxidants, and you make the amino acid profile much more bioavailable. So you get soluble, insoluble fiber, amino acids, vitamin c, antioxidants, and they grow edible. You could start to eat them in as little as three days.

Good morning to mom, good morning to my brothers, good morning to my friends. Here we go: my cucumbers are nearly all ripe, and I’m setting aside peppers for my husband. Today I’m going to pick some carrots so you can see the carrot situation for yourselves. I’ll pull out one more carrot for you to look at. Let’s go and take a look? Look at this one more time. There’s a cooler here, and this particular plant is still small. Should we harvest this one too? Look at this, everyone—what is this? It’s hairy, you know. It has to have its legs shaved. Yes, that’s the reaction—it’s notably hairy and requires grooming. Wow. Good morning to you all in Brazil and to everyone watching, right? A big kiss to my mother and to my wonderful brothers, and goodbye for now.

To make electro culture antennas, separate the copper wires from the cable and wrap them around a wooden stake. Leave excess wire to build the antenna. Once wrapped, place the stake with the wire into the ground in your garden, forming a spiral shape. This can be done in each corner of the garden.

Vlaams Lekkerbos encompasses a 4360-square-meter wild food forest and edible garden. The current between-stage tally reads 25106, with photos below. Produce and products listed: - 30 kg Noordkrieken, 29 kg courgette, unspecified kilograms of vijgen (figs) - 16 L North cherries cider (Noordkrieken cider) - 13 L trosbessen vijgen cider (raspberries/figs cider) - 4 kg trosbessen (clusters of berries) - 3 kg druiven (grapes) - 3 kg komkommer (cucumber) - 2 kg aardappelen (potatoes) - 2 kg boerenkool (kale) - 2 L Noordkrieken azijn (North cherry vinegar) - 1 kg paprika - 1 L braambessen-trosbessenazijn (cloudberry/raspberry vinegar) - 1 L trosbessen-vijgenazijn (raspberry-fig vinegar) - 1 kg braambessen (cloudberries/blackberries) - 1 kg brandnetel in tomatensoep (nettle in tomato soup) Herbs and greens listed for use or cultivation: - Salades or in roerei (salad greens or in scrambled eggs) - Azijn (vinegar) - Splijtkool (likely a leafy green; possibly kale related) - Daslook (ramsons/wild garlic) - Japanse gember (Japanese ginger) - Witte dovenetel (linden/silver leaf nettle; commonly “white deadnettles”) - Pisbloem (shepherd’s purse) - Zevenblad (goutweed) - Brave hendric (likely a local plant/herb name) - Braamblad (bramble leaf) - Kardoon (cardoon) - Tomaat (tomato) - Kruisbes (currant) - Rozemarijn (rosemary) - Oregano - Bonenkruid (savory) - Sinastijm (cumin? or a related herb; possibly “sinastijm” refers to a specific spice/herb) Notes: - The list combines harvested produce, cider beverages, vinegars, and culinary herbs for the wild food forest and edible garden project.

Speaker identifies four main pillars to turning food into medicine: 1) start with good seed. "We're not gonna be able to turn food GMO seed generally into medicine. I mean, it may produce high yields and all this other stuff, but normally nutrition is not one of the things they're looking at at GMOs." 2) plant it in healthy soil—"regenerative organic soil that has no pesticides burden that has a lot of vitality and nutrition already in the soil." 3) harvest at peak nutrition—"peak at a pick harvest at peak nutrition" and "you pick tomatoes when they're ripe, not when they're green so you can ship them from California to New York." "If you live in New York, support your folks in New York and their tomatoes." They're "picked fresh" and "shipped very small overnight or that afternoon. They show up in your store." 4) "minimal processing. You don't process it to death."

The secret to growing giant plants may lie in a lost farming technology called electro culture. In 1746, a Scottish doctor named Dr. Mimbray observed that electrifying trees caused them to produce new branches in October, something unprecedented. In 1902, physicist Professor Lemstrom noticed that plants grew faster under the Aurora borealis in Alaska. Today, countries like China are exploring electro culture to combat fertilizer shortages. They have achieved a remarkable 25 to 50% increase in yield while reducing fertilizer and pesticide use by 75%. Let's spread the word about electro culture farming.

I have an amazing success story to share with you. In just a few weeks, I've grown an incredible amount of vegetables using electro culture. By simply using wire and copper, I was able to produce massive cucumbers and courgettes. These veggies are not only huge, but they are also juicy and sweet. It's incredible what can be achieved with a simple antenna placed next to your plants. This is my first attempt at growing vegetables, and I couldn't be prouder. I'm even able to share this abundance with those in need through a local charity.

In this video, Harmony debunks the myth of baby carrots. She explains that the packaged baby carrots we commonly see are actually processed carrots. Real baby carrots are small with skins on them. The processed carrots are made from large, long carrots that are scraped and treated with chlorine bleach, which can be unhealthy and cause them to become slimy quickly. Harmony emphasizes the importance of eating carrots with their skin on and encourages viewers to become her best friend by liking and following her.

Did you know that you can grow a new potato plant with just one potato? The seed of this vegetable is actually the tuber itself, so if you see small sprouts on a potato, it's a great option to plant it. To do this, you'll need a mixture of organic soil for the plant to grow properly. You can either plant the whole tuber or cut it into slices to get more plants. It's recommended to plant the potato in a sack or cloth bag, filling it halfway and adding more soil and organic fertilizer as it grows. After four months, the plant will start to dry out, indicating that it's time to harvest. It's that simple to start growing your own potatoes in your garden.

The video highlights a surprising fruit-preservation trick rooted in the Amish “waste not, want not” philosophy. It presents the claim that the gray powdery leftovers from their wood stoves can keep tomatoes fresh for months without refrigeration, producing results described as shockingly effective. If you bury a batch of tomatoes in wood ash at the end of summer, the tomatoes would still be fresh by the time you’re planning your next spring garden. The method is said to exceed the longevity of most store-bought tomatoes. The process is described in clear, step-by-step terms. The Amish take firm, unblemished tomatoes and place them in a container. They then carefully layer them with clean, dry wood ash, describing the placement as almost like packing delicate treasures, with a visual pattern of ash followed by tomatoes. The sequence is repeated: ash, tomatoes, ash, tomatoes, and so on. The key detail emphasized is that each tomato must be fully surrounded by ash with no two tomatoes touching each other. According to the explanation, the ashes act as an incredible protective barrier. They are claimed to block out air and moisture and to prevent mold, rot, or bacteria from spoiling the fruit. Importantly, this preservation method is noted as requiring no refrigeration and no chemicals. It is framed as a centuries-old trick that can keep tomatoes fresh for months, offering an alternative to modern preservation methods. The video invites viewer engagement by asking whether you would try preserving tomatoes in this way, and it encourages interaction through comments. It also promotes further content by inviting viewers to follow for more Amish-inspired food preservation tricks and frugal living hacks. In summary, the core claim is that placing firm tomatoes in a container and burying them in clean dry wood ash, ensuring each tomato is fully surrounded and not touching another, creates a protective barrier that preserves freshness for months without refrigeration or chemicals. This method is presented as a long-standing, effective practice that outlasts typical store-bought tomatoes. The narrative emphasizes the simplicity and frugality of the technique while inviting audience participation on its viability and applicability.

Kitchen hack. For any adult that's running a household, you need to know this. Fruits and vegetables come sprayed with pesticide. This is how to get rid of it the proper way. Put a couple of teaspoons baking soda with your produce, then put some cold water on them. You have to let it soak in there for a minimum fifteen minutes. And look at this, guys. It dramatically cleans all of the pesticides, all of the dirt. You drain them, then you wash them again. You put them in an airtight container. There you go. No more pesticides for your family.

Discovering kitchen hacks over 200 years, here are some useful tips: 1) Avoid itchy hands when peeling yams by sticking them on a chopstick. 2) Freeze sliced ginger for a year or more without thawing before use. 3) Clean your drain by using baking soda, dish soap, and white vinegar. 4) Remove excess oil from hot pot broth by swirling ice cubes in a ladle. 5) Absorb excess moisture in watery rice by placing a piece of bread on top and heating for 2 minutes. 6) Make leftover dark oil clear by frying a spoonful of starch mixed with water. 7) Easily remove shrimp meat by inserting a fork into the shell and pushing and pulling. 8) Defrost meat in warm water with salt and white vinegar for better taste. 9) Prevent potatoes from sprouting by storing them with apples. 10) Boil chopsticks with salt, white vinegar, and water for clean results. Follow for more handy tips.

In this video, the speaker demonstrates how to make a superhero tonic called fire cider. They chop up fiery ingredients like onions, garlic, chilies, turmeric, ginger, lemon, and spices, and add them to a jar along with some medicinal flowers. After letting it sit for four weeks, the mixture is strained and bottled. The speaker recommends keeping the fire cider in the fridge for weeks of use.

The Amish discovered a simple way to keep garlic fresh for years through fermentation, an ancient method requiring no refrigeration or chemicals. Fresh garlic cloves are peeled, packed into a jar, and covered with a saltwater brine. Good bacteria then preserve the garlic, preventing sprouting, drying, and mold. Fermented garlic becomes mellow, tangy, sweeter, and contains probiotics. It's described as a smart food preservation hack.

Flemish Tasty Forest 2023 features a 160m2 Wildfood Forest and Food Garden, with a Harvest Score noted on 11/06/2023. The project documents a diverse array of crops, prepared beverages, and preserved products, reflecting a varied intensive harvest from a small, intensively managed growing area. The harvest yields include fresh fruits and vegetables, beverages, preserved products, and assorted herbs. Fresh produce comprises 30 kilograms of Northern cherries, 29 kilograms of courgettes, 28 kilograms of figs, 3 kilograms of grapes, 3 kilograms of cucumber, 2 kilograms of potatoes, 2 kilograms of kale, 1 kilogram of paprika, 1 kilogram of blackberries, and 1 kilogram of nettle and tomato soup combination. In addition, 2 liters of Northern cherries cider are recorded, along with 16 liters of Blackberry currants cider, 13 liters of Currants fig cider, 2 liters of northern cherries vinegar, 1 liter of blackberry currants vinegar, and 1 liter of currants fig vinegar. There is also a mention of 5 kilograms of salads or unscrambled eggs as part of the harvest output, along with various herbs and greens. Herbs and leafy greens included in the harvest are many, spanning wild and cultivated varieties: split cabbage, wild garlic, Japanese ginger, white dead nettle, dandelion, ground elder, brave hindrick, blackberry leaf, cardoon, tomato, gooseberry, rosemary, oregano, savory, and orange thyme. The list suggests a strong emphasis on foraged or field-grown components, complemented by cultivated vegetables and herbs, with broader culinary potential indicated by the combination of fresh produce, preserved beverages, and herbal ingredients. Overall, the record captures a snapshot of a 160m2 Wildfood Forest and Food Garden's productive output on the specified date, highlighting a mix of fruits, vegetables, preserved drinks, vinegars, soups, salads, and an extensive herbaceous repertoire.

Here are examples of electriculture antennas made from copper or brass to harness atmospheric energy for plant growth. Placing these antennas in your garden helps plants grow bigger, become frost and heat resistant, and require less water as the soil heals itself. Visit cultivateelevate.com for more information on electriculture and watch our videos to elevate your garden in 2023.

To make ginger turmeric shots, blend ginger, whole oranges (including skin), a whole lemon, water, black pepper, and olive oil. The olive oil and black pepper are included to increase curcumin absorption by 2000%. Add turmeric last to avoid staining the blender. Bottle the mixture and drink one shot daily for vitamins and antioxidants. The leftover pulp can be used to make dark chocolate energy balls, which will be shown in the next video.

Today, the discussion centers on boosting your garden with electroculture. The speaker recalls initial skepticism from many gardeners, calling it “woo woo,” but shares anecdotal results to illustrate potential. A friend decided to try electroculture and produced a 46-pound watermelon. Another friend in Ireland tried it and produced noticeable differences in garlic size. There is also mention of a cucumber and generally “everything gets bigger with electroculture,” alongside impressive examples of melons growing together. The speaker notes that this is why some people don’t tell others about electroculture, implying a mindset of food scarcity. Then, attention shifts to striking examples: a cucumber, a garlic, and notably large melons. The idea presented is that things start to multiply when one considers nature, leading to questions about what is taking place. To illustrate the phenomenon, the speaker references Carolian photography of pyramids, suggesting that while you can’t see anything happening with the naked eye, the photography reveals beams emanating from the pyramids. The speaker interprets this as evidence that the beams are manipulating the environment, and draws a parallel to electroculture—implying that similar unseen forces are at work in gardening through electroculture. Despite some inevitable skepticism from others who might question the claims, the speaker points to historical use and government interest as supporting evidence. The Royal Agricultural Society is mentioned as having engaged with electroculture in 1845 and 1873, suggesting that those in authority recognized abundance through the technique. The government is also said to have practiced electrification in agriculture in the 1920s. The speaker emphasizes this combination of royal and governmental engagement as support for the idea that abundance is within reach through electroculture. The message concludes with a persuasive prompt: given these indications of abundance and institutional involvement, why aren’t you doing electroculture? The speaker ends with a closing question intended to provoke the audience to consider adopting electroculture in their own gardening practice.

eat more plants. This diversity is really important based on a study we did with the American Gut Project and the British Gut Project that I was leading that found that the sweet spot for optimum gut health was around 30 plants a week. It's not just vegetables. It's nuts, it's seeds, it's herbs and it's spices. So my first tip is to add more herbs and spices to your cooking and actually a herb and a spice has the highest level of defense chemicals in it, which gives it those aromas, it gives it that incredible taste. And so you don't need very much of it to have a really big effect on your gut microbes. If you want to get as many of the different ones as you can into your cooking, combining those herbs.

This video showcases the effects of electric culture on indoor plants. Electric culture involves using copper to harness the atmospheric energy around us. The speaker presents a simple experiment to demonstrate this concept. They highlight how many gardening practices are suppressed to promote the sale of pesticides and chemicals. Companies like Monsanto are mentioned as major players in this industry. The speaker emphasizes that electric culture can provide a natural alternative, allowing plants to thrive without the need for harmful substances. They encourage viewers to explore their blog, "Electroculture for Beginners," for more information and success stories.

As food scarcity worsens, people will follow two paths to stay fed. Those less informed are expected to trend toward cheaper, more processed foods—shopping at dollar stores or lower-cost grocery options—downgrading their diets to processed, nutrient-depleted foods, resulting in poorer health. A second group, described as people with better knowledge, will either buy bulk raw ingredients to make more wholesome foods or grow more of their own food to consume more nutrient-dense products. The speaker argues that people’s response to food inflation determines health outcomes: most will choose cheaper processed foods, described as “shadow foods” (empty calories lacking nutrition), leading to declines such as higher rates of type two diabetes, cancer, Alzheimer’s, neurological inflammation, and other health problems. By contrast, the “pioneer style” approach is framed as using basic raw ingredients and producing food, including inexpensive at-home sprouting (rinsing seeds multiple times daily) to grow high-density nutrition. The speaker expects most people to take the processed-food route and then, when affordable food becomes insufficient, to demand government bailouts such as UBIs or food welfare systems designed to let people buy food monthly. The speaker claims such systems would cover processed junk foods. The speaker contrasts this with historical periods of war and famine, when populations turned toward traditional gardening and food production or lower-cost, less processed foods and reportedly became healthier. Examples cited include World War II, including among German people, where levels of type two diabetes are described as having plummeted. The speaker also references involuntary fasting and increased home cooking from bulk ingredients. Today, especially among youth, the speaker says people often rely on expensive food delivery from services like Uber Eats or DoorDash, which the speaker describes as typically unhealthy and high-exposure to seed oils and processed restaurant ingredients. The speaker portrays making meals from scratch—buying whole ingredients like beans, whole chickens, potatoes, quinoa, or lima beans—as “unthinkable” for many, but argues that traditional cooking skills learned in households become valuable during food shortages. The speaker then lists nutrition and preparation priorities. Suggested essentials include vitamin C (described as having a long shelf life), vitamin D, and vitamin E (described as not having a forever shelf life, with refrigeration preferred). For vitamin E, the speaker emphasizes whole-food sources such as nuts, seeds, and whole wheat berries, while also recommending supplementation. The speaker connects growing sprouts and plants (like broccoli sprouts) to obtaining nutrients such as sulforaphane and chlorophyll from sprouting alfalfa. The speaker recommends growing herbs—basil, rosemary, oregano, and others—as sources of natural medicine to increase food nutrient density. An extraction method is described using an ultrasonic cleaner (or jewelry-scale ultrasonic units): herbs are crushed, cut, and run in a 50% water/50% alcohol mixture, then filtered to produce a hydrosol; distilling volatile oils is described as possible but more work. The speaker also mentions foraging horsetail for silica, including making supplements from dried and ground plant material. Finally, the speaker argues that nutritional density matters beyond calories, warning that insufficient minerals and phytonutrients lead to nutritional deficiencies. The speaker recommends stockpiling full-spectrum fertilizer (including trace minerals, not just NPK), protecting it from moisture, enriching plants with minerals during the growing season, and using compost/“black gold” soil to support abundance. The speaker concludes by urging early action to prepare for a food supply chain that is breaking down and is expected to worsen over time, including planning for crops across seasons.

Pour salt into a hollowed-out cabbage and submerge it in brine. After a few days, it will ferment into sauerkraut. Sauerkraut is a pickled superfood that can last over 2 years without refrigeration. It is rich in probiotics and enzymes that aid digestion and nutrient absorption. Sauerkraut is just one of many superfoods that our ancestors discovered. In the book "The Lost Superfoods," you can find their complete recipes with step-by-step instructions and colorful pictures. Start making these nutritious and long-lasting superfoods today and reap the benefits for years to come.