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Conventional medicine is very good at stealing power from patients. Doctors, drug companies and federal health authorities consistently tell patients they have no power over their health: Disease is a matter of luck, they say. Your genes are to blame. There's no such thing as healing foods, herbs or nutrients. Only drugs can help you now.

It's all nonsense, of course, and it's part of the "power theft" perpetrated every day by promoters of conventional medicine.

Today, I'd like to show you how to take that power back from those who have stolen it. In my book "Take Back Your Health Power!" I show you how to take control of your health from this day forward, putting your health results firmly in your own hands rather than those of doctors, drug company executives or FDA bureaucrats."

--Mike Adams, the Health Ranger

Power to the PEOPLE'S pharmacy!

Health Maven Presents

The Cure is in The Kitchen

Real food is our first medicine. Health starts in the kitchen. Welcome to Health Maven's newest weekly feature: The Cure is in the Kitchen. Of course, the idea behind this series is to inspire you to transform your kitchen into a genuine healing center. The Cure is in the Kitchen will feature practical information about herbs, kitchen table medicine, and healthy recipes from around the world. Health Maven will gently encourage you to start growing your own organic culinary herbs. Eventually, you will want to start growing your own medicinal herbs by creating a medicine garden. Everyone needs to learn how to make their own medicinal herbal tinctures, salves, and teas. Health Maven wants to empower you to take back your health from Big Pharma and the Medical Mafia. Nobody cares about your health like you do . . . right?

Isn't it time to back our P O W E R from the Medical Mafia and Big Pharma!

This is where you can familiarize yourself with the world of culinary herbs The Culinary Herb FAQ.

Make Your Own Healthy Fresh Cheese

What is Paneer?

Paneer is a fresh cheese traditionally made from whole milk typically [raw milk]. It is crumbly and semi-soft when raw, and has a firm, slightly chewy texture when cooked. Its faintly nutty flavor works well with many different foods and spices. It does not melt down with frying or cooking, but retains its shape and texture, so it can crumbled or cubed for use in different dishes.

From the Ayurvedic perspective, paneer offers nourishment but can be taxing on the digestion. It is preferable to eat paneer dishes at the mid-day meal, and to cook it with spices that enhance digestion. If you would like to combine paneer with other vegetables, or to make it in a sauce, dice the paneer and fry the cubes in ghee separately and add to the dish two to three minutes before the cooking process is complete. Fried paneer cubes make an excellent garnish for rice pulaos. Sliced paneer can be baked into a casserole with other vegetables.

While paneer is available at Indian grocery stores, it can easily be made fresh at home. Ayurvedic healers recommend making the paneer fresh for use within the day for better digestibility.

How to Make Fresh Paneer at Home

Materials: 1/2 gallon whole,[organic or better yet [Raw milk] (about 8 cups) and 4-5 tablespoons fresh lemon juice, 4 sheets of cheesecloth or muslin, a heavy weight such as a clean brick.

Step 1. Bring the milk to a boil in a heavy-bottomed pan, stirring occasionally to ensure that it does not burn or form a skin.

Step 2. Add the lemon juice and stir once. The milk solids should separate, leaving a thin, filmy whey. If the whey is not almost clear, add a little more lemon juice and stir. Turn off the heat.

Step 3. Strain the mixture through the cheesecloth sheets, allowing the whey to drain through. Discard the whey.

Step 4. Tie the ends of the cheesecloth sheets with a string to form a bundle (with the cheese within).

Step 5. Hang the bundle up for a couple of hours so any remaining moisture drains out. If your recipe calls for crumbled or soft paneer, you can remove the paneer to a dish for use at this point.

Step 6. If you would like a block of paneer to cut into cubes or slices, place the cheesecloth bundle on a flat surface and place a weight on top for 3-4 hours. At the end of that time, the block of paneer can be transferred to a dish for use.

Yogi's notes From India Curry

Here's a simple way to mold your paneer. "...you may lay the tied cheese flat in between two cutting boards. Put a milk gallon jug filled with water on top of the cutting board. After four hours, remove the weight and slowly remove the cheesecloth and you will have a slab of cheese ready to cut in cubes. My son had given me a tin box of Snicker's bar for Christmas. They came in a square tin box about 2" deep. I drilled 6 holes on the bottom of the box. I lay down the Cheese (tied in the cheese cloth) in this tin can. The tin can basically works as a mold. Then I put two bricks, as a weight on it. After four hours I have 1" thick rectangular slab of cheese."

Note: For maximum nutrition and taste, Paneer should be consumed on the same day it is made.

Go Here: At Cooking 4 all Seasons, there's an excellent step-by-step pictorial on Making Paneer.

Cooking Class: How to Make and Use Paneer

GO TO: Champaigne Taste

Photo credit: Champaigne Taste

Saag Paneer

Photo Credit: Tea & Cookies

Tea & Cookies Saag Paneer Recipe

3 large bunches of fresh spinach, washed and destemmed (this part is important)
1 large onion, chopped into a medium dice
1 medium tomato, chopped into a small dice
2 teaspoons tomato paste
1 cup heavy cream (can use half-and-half)
1 1/2 cup paneer cheese (fried in peanut oil, if you would like)
1 teaspoon fresh grated ginger
1 teaspoon fresh chopped or pressed garlic
1 1/2 tbs vegetable oil
1/2 tsp cumin seeds
3 green cardamom pods, smashed
1 stick cinnamon
3 cloves (I like to crush the soft, rounded head of the clove with a fingernail)
3 small bay leaves
2 tsp salt
1 teaspoon black pepper
Can add dried red pepper or a fresh hot green pepper for spice, if you like
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 cup fresh cilantro leaves, chopped

Sauté the chopped onion in oil until soft and golden. Add cumin seeds, cardamom, cinnamon, cloves, bay leaves, garlic and ginger, and chopped tomato. Sauté mixture for about a minute. Begin to add spinach, turning to allow it to cook down. When all spinach has been added and the mixture has turned a dark green, begin to add the remaining dry spices, salt and pepper. Mix well and continue to cook about 3 minutes. [If you would like to fry the paneer, you can do it now, cooking in a small amount of peanut oil to get a brown crust.] Add the cream and tomato paste, continuing to simmer the mixture another 5 minutes. Add paneer and fresh cilantro at the very end. Serve with rice or naan bread.

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