Purification Corner
The Ultimate Guide to Purification and getting your Energy back!
The purification system that I use takes just 3 weeks to boost the elimination of natural toxins from your body. As these toxins leave, people report feeling lighter and more energetic along with experiencing better sleep and weight loss!
This self-directed purification can be accomplished over time with step-by-step instructions that will be outlined here in the Purification Corner every month!
Step 41: Add pumpkin.
Pumpkin contains no saturated fats or cholesterol. It is rich in dietary fiber, antioxidants, minerals, and many antioxidant vitamins, including A, C, and E.
- Antioxidants such as beta-carotenes that convert into vitamin A inside the body, and lutein, and zeaxanthin that may offer protection from age-related macular disease.
- Pumpkin is a good source of the B-complex group of vitamins including niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
- It is a rich source of copper, calcium, potassium, and phosphorus, manganese, and zinc.
- 100 g (1 cup) of pumpkin provides 59 calories, 1.8 g of protein, and 2.7 g of fiber.
Pumpkin seeds are also a great choice.
Step 42: Add chia seeds.
The reason chia seeds are so beneficial is due to them being rich in fiber, omega-3 fats, protein, vitamins and minerals.
For example, one ounce (28 grams) of chia seeds contain about: (1)
- 137 calories
- 12.3 grams carbohydrates
- 4.4 grams protein
- 8.6 grams fat
- 10.6 grams fiber
- 0.6 milligram manganese (30 percent DV)
- 265 milligrams phosphorus (27 percent DV)
- 177 milligrams calcium (18 percent DV)
- 1 milligram zinc (7 percent DV)
- 0.1 milligram copper (3 percent DV)
- 44.8 milligrams potassium (1 percent DV)
Chia seeds also contain essential fatty acids alpha-linolenic and linoleic acid; and they’re a rich source of antioxidants.
Pumpkin Pie with Walnut Crust
Preheat oven to 450 degrees F.
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Crust
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2 Cups Walnuts
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4 Tablespoons Butter
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Preheat the oven to 350F.
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Put walnuts and butter in a food processor and process until combined and smooth (about 1 minute).
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Put the walnut mixture into a 9-inch pie dish and press into bottom and sides to form a pie crust.
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Put the walnut crust in the oven and bake for 10 minutes, or until golden-brown.
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Filling
- 1/4 cup Chia Seeds
- 1 teaspoon cinnamon
- 1 teaspoon Vanilla
- Pour pumpkin, chia seeds, vanilla extract, cinnamon, 1/2 teaspoon salt, ginger, cloves, cinnamon, allspice, and nutmeg into a blender. Blend filling until smooth.
- Pour filling over the pie crust.
- Bake pie in the preheated oven until crust starts to brown, about 15-20 minutes. Cover with aluminum foil and reduce heat to 325 degrees F (163 degrees C); continue baking until set or until a knife inserted comes out clean, about 40-50 min.
- Dr. Johnson’s Note: I would rather you use real sugar or Stevia instead of Sucralose (Splenda) but it is included for those who prefer the artificial and it does work.
