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alright! this is john kohler with growingyourgreens.com! today we have another exciting episode for you. i’m here in south florida once again,and i’m here actually at a really cool home that is growing food. and the reason why iam at this home today is because the gardener here that i’ll be interviewing at the end,basically has found the fountain of youth. and she’s actually been on many differenttv shows and the news media come and interview her and kinds of stuff. and basically the fountain of youth that everybody’salways been searching for and they sent what columbus or ponstillion or whoever to findthe fountain of youth. what if it’s where you are right now? and basically, the fountainof youth that she found is growing food at
her house and eating the foods that she growsfrom nature. and eating foods from nature. and it’s, this lady is incredible. she’sa new friend of mine. i just met her for the first time today. and i’m going to go ahead and share withyou guys actually what she’s growing and how she’s growing it, and talk to you guysabout some of the benefits of the foods that she’s growing. and then at the end we’regoing to interview her about, you know, her diet, her lifestyle and of course her gardenas well. so i mean, i really think it’s a sad shape here in south florida. most peoplejust have front lawns. and, you know, what if you could grow food and keep your healthand stay younger longer. not because of any
supplements or anything, potion pill, youknow, that you have to buy but just if you’re just growing your own food and high qualityfood at that. because she like me, also believes that you know, we need to have a high qualityfood. so she’s adding things like trace minerals into her food to have better thanstore bought quality food right at her fingertips and right outside her back door. so anyways, let’s go ahead and head acrossthe street and we’ll show you guys how she’s growing not only in her front yard but alsoin her back yard as well. so now we’re over in annette’s front yard.and as you guys could see, she doesn’t have a lawn here. she’s actually using the spacemore wisely to produce food. and this is what
i believe everybody should be doing, at leastgrowing a part of the food that they need to eat. you know, we have shifted responsibilityfor our health to the doctors, to, you know, get us better when we’re sick, and to thefarmers that are growing food to hopefully keep you well. but i personally believe thatin most instances they’re failing on these tasks because there are more and more diseases,you know, than ever. and like the top 15 killers are caused by the food that you put in yourmouth. and, you know, the doctors can only, you know, help your body, assist your bodyto heal you in some cases but in many cases, you know, they give you prescription drugsthat just control the symptoms. and they never really heal you. so, you know, it’s my beliefthat the body heals itself. and that’s why
i think everybody should take some responsibilityfor their health but also, you know, for the food they’re eating. and that’s what annette’sdoing here in her front yard. she has these wood chips in, so as the wood chips are sittingon the ground it’s actually creating more fertility and adding fertility to the soilin the forms of fungal dominated compost. and in this whole area here she has a wholebunch of pineapple plants. so these will make some delicious pineapples in, i don’t know,over a year, a year and a half. and then behind that, she has a big bunch of bamboo. if youguys could see that, she could use the bamboo for stakes in her garden, but more importantly,she’ll actually eat the young emerging sprouts that she’ll cover up, you know, with anold trash can or even just pile some dirt
on it. and when they come up and they don’tget hit by the sun, they’re a lot more easy and tender to eat. now she does have a specialvariety of bamboo, you know, for eating, you know, in it’s natural raw and uncooked state.many bamboos can be, you know, cooked and eaten and they get a lot more tender. butanyways let’s go ahead and go over, oh i see one on the ground over there. let’sgo ahead and take a look at one of her favorite foods that is probably responsible or partlyresponsible for her good looks. so now what we’re looking at is a tree thatshe planted many years ago on her property. and this thing is huge. this is probably likepushing fifteen feet tall and she told me earlier that this thing was taking over thefront yard. so she actually had to cut it
back a lot. but despite being cut back, thisis actually fruiting and producing lots of fruits and lots of leaves. and yeah, i meanyou could see just there’s so many fruits it’s also attracting bees and other beneficialinsects here. and what this fruit’s called is it’s called noni. and it’s from thesouth pacific, and in hawaii it’s very popular, and it’s often used in hawaii, i have videosbefore where i talk about noni a little bit. but it’s a very medicinal fruit, and medicinal,you know, read non-sweet fruit. and one of the things annette does is she never willpick these off the tree because if they’re picked off the tree, these are not ripe, they’rereally hard. she wants to get fruit in their peak ripeness. which also means that theyare at their peak nutrition as well. so to
do that you don’t pick them off the tree,you actually just look on the ground. so right here, check it out, we found one today onthe ground. and when they’re on the ground they get kind of little bit translucent. here’sone here that’s like still kind of green and what not and it’s nice and hard. i don’tknow if you guys could see this branch over here. but in the front there’s a littlesmall baby, a bigger one and then a green one, and in the back it’s starting to geta little bit lighter in color, but it’s not as translucent as the guy over here. butyeah this guy is ripe and ready to go. and the thing about this fruit is if you smellit, it has a strong odor. and it kind of smells like cheese. so, so yeah. like this is probablynot the tastiest fruit.
let’s go ahead and, how she normally woulddo this is she would harvest it, she would wash it, and then she would store it in thefridge. so maybe i’ll take this in and we’ll go into the fridge later, i’ll show youguys washed fruit, and then we’ll explain how she uses it, and then at that point maybei’ll try one of these guys to let you guys know how it actually tastes. but yeah. thenoni fruit, it’s definitely healing, medicinal fruit, and she drinks the juice quite oftenas she has a huge tree that makes more fruits than she could even eat. and i want to stop there, i mean, this ismore of a wild fruit tree. and i want to encourage you guys to get wild fruit trees wheneveryou can. they’re generally higher in anti-oxidants
and lower in sugar, you know, than fruitsthat are commonly made today. a lot of fruits that actually you would buy at the nurseryor big box store are fruits bred for sweetness. and, you know, in my opinion we should havefruits bred for nutrition. because that’s what i’m after and that’s my goal. i mean,sweetness is good but, you know, they’re bringing things like the anti-oxidants outof the fruits so that they could be stored and shipped well. because a fruit could havemany different traits. and it would actually be cool someday if somebody actually, youknow, had a variety of noni that is actually sweet with also the medical benefits. anyways let’s go ahead and share with youguys more sweet high anti-oxidant fruits that
could be grown probably many places in theunited states. so another fruit tree she actually has inthe front yard is right here. it’s these guys. i don’t know if you guys could seeall the berries on here. there’s like a whole bunch. the red ones are not quite ripeyet and these guys are the ripe ones. these are black mulberries. so mulberries are reallyhighly pigmented berries and i encourage you guys to eat copious amount of berries becausethey are very high in anti-oxidants and lower in sugar compared to many other fruits. and,you know, it’s the anti-oxidant color that’s staining my fingers, this red color, it’sthis color that has, mmm that’s quite good, beneficial properties for us. i mean, they’redoing all kinds of research nowadays and finding
different anti-oxidants are effective againstcancer and many other diseases out there. but most importantly for me besides just thedisease fighting of the anti-oxidants is because the anti-oxidants protect us from free radicaldamage. and i think this is the major contribution to aging, you know. there are things you coulddo that will age you faster. i mean, we know that smoking will give you wrinkles and youknow, your dietary choices will play a role in how fast you age. you could eat foods thatwill age you faster or you could eat these high anti-oxidant foods that will preventthe free radical damage, which means you’re going to age slower and be able to keep yourbeauty and your health much longer. i mean, i like to look at my food like hippocratessaid, let food be thy medicine and medicine
be thy food. an unfortunately in our societywe’ve gotten away from eating the foods found in nature. like annette grows and alsoeats. so what i want to do next is actually go ahead and head in to the back yard andshare with you guys some of the vegetables she’s growing now and more importantly,the most important vegetables that she’s growing in her backyard here in south florida,but you guys could grow wherever you live. and i think everybody should be growing thesevegetables that i’ll show you in just a little bit. so now i want to share with you guys one ofthe best leafy green vegetables you guys could grow here in the south, you know, that ishot and humid that really likes the conditions.
and it’s actually right over there yonder.so let’s go ahead and take you over there. so the leafy green that’s been growing thebest for her at this time of the year are these guys. these guys are known as the georgiasouthern collard greens. and you could see they’re nice and huge and large. so greensare definitely one of the main staples of annette’s diet, and looks like she’s nothaving any problems growing these collards. in addition, she has the bottom mulched withleaves, you know, so that she does not have to water as much. and this creates a layerof protection on the soil because the soil microbes and earthworms and all the creaturesin the soil are some of the most important things for your garden. so i like that she’sdoing that and all this stuff looks super
healthy. now all the cruciferous vegetablessuch as the kale, the collard greens, and bak choy, cabbage, all these cruciferous vegetableshave anti-cancerous compounds in there. and the best way to get them into you is to harvestyour greens and then chop them up and then eat them. so whether you’re going to chopthem up and eat them in a salad, or whether you’re going to put them in the blender,the blender’s chopping it up, add them with a banana, some coconut water and drink itin a smoothie. or whether you want to put these through the juicer and have the juicerchop it up and then drink the fresh vegetable juice. those are some of the best ways toget the most amount of nutrients out of your greens.
next let’s go ahead and tale a look at anotherarea where she’s really growing some of the most nutritious foods on the planet. so as i mentioned before, another way thatanette is growing food is actually in these pots here. and these are just standard nurserypots. and, you know, she has a lot of area that’s actually ready to grow and raisedbeds and a lot of pots. but she also has a lot of landscape rocks and things down whereshe maybe doesn’t want to grow in the dirt. so she actually is growing in pots. and imean, you guys could grow a lot of foods in pots even if you are renting, and you couldtake these pots and the soil with you when you move. and she’s chosen to grow someof the most nutritious plants in these pots
and some of the ones that are very easy totake care of, such as the herbs. i think everybody should have an herb garden like annette isgrowing here. she has things like the thyme and the cuban oregano, both the variegatedand non variegated standard oregano, and she has different kinds of mints. she’s alsogrowing of course the arugula in the containers here. and these are all very important foodsbecause it’s all the different flavor components in the foods, you know, that actually protectthe plants from the insects and the bugs. you see what happens is the plants make plantmetabolites, and for instance the tomato can make up to 300 different plant metabolites,so that means the tomato will produce 300 different compounds within it’s structureas will the herbs, you know, to protect itself
from external factors, you know, from thestress, from the sun, from the pests, from disease. and when we eat these plants, weget protection in us, because we’re not able to make our own protection, you know,anti-oxidants and phenols and poly phenols and lignins and all these different plantcompounds, essential fats, essential oils. and its, that’s why the herbs are so easyto grow because they have these essential oils that, you know, repel pests. but whenwe eat them, you know, those confer you know, benefits to us. and i think it’s reallycool that annette’s growing a lot of herbs. so i’m sure she gets a lot of high anti-oxidantfoods into her because the herbs are some of the highest anti-oxidant foods on the planet,even over, you know, things like berries and
fruits and other things like that. so besides the herbs, she’s also growinga really good anti-cancer vegetable that i like a lot. and it’s actually, once again,in a container. so you don’t need to have a lot of land space to be healthy, you justneed to start growing some food. and even if it’s not a lot of food, even in a containeryou could grow a lot of onions. and that’s what i’ll be showing you guys next. so in these two small containers here, justthe little pot and a little container here, she has over two dozen onion plants. and notonly will she get the onion bulbs that we’re all familiar with, at any time she’s gettingsomething more valuable than just the bulbs,
which are really good, they’re shown tobe anti-cancerous, as is the whole allium family which includes leeks, garlic and shallots.she’s getting the leaves. so to me, the leaves of onions and garlics are much morevaluable than actually the bulbs, which is what normal, most people eat. and these, thegreens, i mean, once you got the plant growing, it keeps throwing up greens most times. actuallythe greens will turn brown. you have to just cut them off and get rid of them. so why notinstead harvest them and add them to foods instead of having to wait, you know, the fourmonths to get one bulb when you could have greens all the time. so one of the thingsi enjoy doing is taking cuttings from my onions year round, because i have, you know, bunchingonions and egyptian walking onions that grow
year round and take cuttings of them and putthose in my salads and in my meals every night. so i’m always getting an influx of theseanti-disease foods in me. so i believe, you know, health is not only about staying youngand eating high anti-oxidants but also disease proofing yourself. you know, it’s shownthat the standard american diet, you know, high in processed foods, animal foods in excess,you know, causes damage. and it’s this damage that needs to be undone by eating nature’sfoods, you know, such as the onions that we see here. now another thing that annette’s growingthat’s even more powerful probably than the onions and the herbs and the greens thatyou guys saw earlier, are the sprouts. so
that’s where she’s really focussing alot of attention to grow a lot of food. and the cool thing about the sprouts is that youcan grow them anywhere. so let me go ahead and show you guys her sprouts operation. so probably one of the most powerful foodsthat she’s growing and eating in large amounts here are what’s underneath these trays.and let me go ahead and reveal that for you guys. basically these are some kind of likebakery trays and are like nice and oversized and she’s drilled a lot of holes in therefor drainage. actually for moisture to escape. and what she has in here are basically allsunflower seeds that she’s growing into baby sprouts. so as you guys could see, idon’t know if you guys could see that but
they’re starting to pop up here and emerge.and she’s growing these guys into a tray of sunflower greens for her and her entirefamily. and over on this side, if we take the coveroff, you guys could see she’s got a lot of the buckwheat greens, which is basicallyunhulled buckwheat, she’s growing it to the little baby greens. now it’s these sprouts,and also known as microgreens, are super important because it’s these foods that are a lotmore nutritious. they say 4 to 40 times, sometimes even 200 times more nutritious than the largervegetables that i showed you guys earlier. so we really want to be growing these andconsuming them because now you’re really getting a big influx of nutrients that mostamericans simply are not getting. and so we
could really have a lot of nutrition in asmall amount of space. so we could actually eat less calories. and that’s one of thesecrets to longevity is eating less calories but getting all your nutrients requirementsfulfilled. and that’s what the sprouts allow you to do easily. these guys are so nutritiousbut they’re low in calories. and that’s the only proven thing that’s shown to extendthe lifespan is calorie reduction. but the problem with that is if you’re eating junkfoods and processed foods, you’re not going to meet all your nutrition goals, so you’renot going to have the best health even if you are extending your life. alright. so yeah,let me go ahead and do some closeups on what these guys look like. and then we’re goingto go ahead and take you guys to the finished
product and show you how much mass of foodyou can grow in just a small amount of space. now we’re going to go ahead and show youguys the sunflower sprouts that are starting to grow. as you guys could see some of themare starting to emerge and pop up here. and these are just standard in shell sunflowerseeds. it would be the best if you actually grew your own in the summer time and thensaved the harvest and then grew those into sprouts to eat, and of course save s few toplant out next year. and there are even heirloom varieties of sunflower seeds. and the bestkind to use if you’re going to grow sprouts like this are the oilseed. so look for someheirloom oilseed sunflowers to grow out and sprout. and, you know, any seed will work,you know. i don’t know exactly the seed
she’s using here but i have friends thatuse just the black oil bird seed that are meant for birds, it says not for human consumption,but you’re not eating the seeds themselves you’re growing them into the sprouts. justmake sure that they’re a 100% seeds and there’s no oils or any other additives tothat, if you do choose to do that. over on this side she has some buckwheat greensgrowing. i love these guys. i do not recommend juicing the buckwheat, it’s definitely nottoo good. but if you’re just going to grow those and just eat them, you know, mixed inwith a salad with other things, i think that is definitely great. and you guys could seeit’s the unhulled buckwheat. these are available at most health food stores. and you couldeasily grow some buckwheat greens. now she’s
growing this in, you know, in partial sun.it’s out, it’s in the shade but and it gets some, you know, side light but not awhole lot of light. and, you know, it doesn’t like to get, these guys don’t like weatherthat’s too hot. so putting them in a greenhouse here in south florida will probably not bea good idea, it would get too hot in there. but basically the sunflower greens, the buckwheatgreens and the microgreens and the wheatgrass that i’ll show you guys in a minute, likethe temperatures that we like. so if it’s comfortable for us, it’s comfortable forthem. so like around 70 degrees would be really good. and guess what, if you are climate controllingyour house, that’s you know the perfect temperature for these guys. so you guys cangrow these guys indoors year round, no matter
where you live, no matter the season. so youcould have the most nutrient dense foods, anti aging foods that will keep you young. next let’s go ahead and take a look at thenext food that’s actually maybe even more important in some ways than these small sprouts.it’s the wheatgrass. so now i’m going to share with you guysthe wheatgrass. but before i do, i want to show you guys these guys right here. i mean,this is a massive amount of sunflower greens right here that i’m holding out. these guysdefinitely need to get harvested. this tray is actually quite heavy. she does her owncomposting here as well. and you know, if you’re going to buy sunflower greens, theycan get actually quite expensive. i was actually
at an organic farm that grows indoors herein miami and they are charging $14 a pound for sunflower greens or wheatgrass or theother , you know, small greens that they offer. so $14 a pound man, that’s a lot of money.but it’s really easy to grow your own in a small amount of space. and as i said, thisstuff is all concentrated nutrition. so here what we have is we literally havea field of greens or wheatgrass here. you don’t want to be mowing this stuff withyour lawn mower, you want to take some scissors probably about now because it looks like it’sa good time to harvest it right before the jointing stage. and you’re going to harvestit just cut it off, and then you’re going to go ahead and juice it. and that’s howshe uses the wheatgrass.
wheatgrass is thought of to be one of themost highly chlorophyll foods on the planet. and that’s why they say wheatgrass is sogood. but besides just having chlorophyll, there are many other nutrients in the wheatgrassthat is beneficial, such as the trace minerals. so what she does is she adds the ocean solution,which adds 90 trace minerals to the root zone and so the plant will absorb these mineralsand grasses absorb up to 90 different minerals. and she says when she does this, the wheatgrasstastes sweeter, so that even people that don’t normally like wheatgrass will like it, becausethis stuff tastes better. and let me tell you i have tasted the difference, wheatgrassgrown with or without the ocean solution. and the stuff grown with it tastes a lot betterto me, and it’s actually tolerable whereas
the stuff that is not grown in it is not astolerable. now the other thing besides adding those nutrientsto your grass, another thing that’s very important is getting high quality, good qualityseed. much like there’s many different varieties of apples, granny smith, red delicious, fuji,there’s different kinds and varieties of wheat seeds. normally they recommend hardwinter wheat to grow the wheatgrass, but there are different varieties and depending on whereit was grown and how it was harvested, how it was grown and how the seeds were made,you know, it depends on the quality of your grass. so there’s no substitute for gettinggood wheatgrass seeds from a reputable dealer. of course if you don’t want to spend thebig bucks on that stuff, just go to your local
health food store and you could buy, you know,wheat that’s supposed to be used for grinding into flour to grow your own wheatgrass. nowone of the things in wheatgrass that’s really important to me is like i think it’s a plantgrowth factor. this is why wheatgrass in the first 10 days really shoots up really fast,and it’s this plant growth factor, the wheatgrass produces when we juice it and drink it, nowwe get that into us. and that, i believe is another anti-aging component and healing componentof the wheatgrass as well as all the other, you know, phytochemicals and phytonutrientsthat are in there. and this is why wheatgrass is so important to me. and if i was home wherei’d probably be growing it more, and it’s one of my goals to grow more wheatgrass andjuice it on a daily basis like annette is
doing here. and just seeing her motivatesme to want to grow more wheatgrass, seeing how much wheatgrass she grows for her andher family. so now i want to show you guys another placeannette has some sprouts growing. and she’s not necessarily growing her sprouts in here,but as they’re sitting inside her fridge they are still growing a bit very slowly becauseit is quite cold. she’s actually kind of grown them already outside and put them inthere to slow down their growth so that she could catch up and have time to eat them.but you will see how many sprouts she actually eats. and this is for her family and thisis a lot of sprouts. and this maybe sheds some light on how important of a food categorythis is for her. but unfortunately most americans
just simply do not eat enough sprouts. nowi don’t necessarily know that i’d recommend go out and buy sprouts, you know, at the store,because there has been contamination with e coli and all this stuff. and this is notbecause you could get e coli from sprouts. but the problem is there are, there is contaminationon the seeds from animal feces or animals that’s causing these problems. so they don’thave good seeds sterilization. so the best way i encourage you guys to sprout is to growyour own seeds, grow some peas if you want to have some pea sprouts, grow wheat if youwant to sprout your own wheat seeds. you know, grow lentils so you could have your own lentilseeds. and that way you know it’s clean stuff. otherwise i encourage you guys to goout and not just buy, you know, seeds from
the local bulk bins which of course you coulddo and it’s the least expensive. but go out and find a reputable sprout seller thattests his seeds for pathogens, so that you do not make yourselves sick because of animalcontamination. so let’s go ahead and open up this fridgeand see what kind of sprouts she’s got inside. alright so now inside her fridge of courseshe looks like she’s getting the same carrots that i get, the bunny-luv carrots, 10 poundsfrom costco, the best price. these are some of the sweetest carrots. and you know, forme, you know, as much as i could grow carrots, i don’t have a lot of space in my gardento grow a lot of carrots. i’d rather use the space to grow something more valuablethan carrots to me, which are leafy greens.
and just buy my carrots. and one day wheni have acreage and a farm and a lot of space, i will definitely be growing some carrots,and they probably will not be orange ones, they’re going to be the purple ones thatare high anti-oxidant, and actually they taste really good too. but anyways, inside here what she’s gotis she’s got two big one gallon jars with some cheesecloth on the top. and this is howshe sprouts her peas inside. and these peas are getting a bit longer now. this is maybenot the ideal time to be eating them. she usually let’s them get a bit smaller butshe’s been so busy lately, but these are still good and edible. and she would justgrow these guys and take them out and eat
them raw. they’re nice and crunchy and delicious.and i encourage you guys to grow some sprouts because when you grow a sprout, you know,this could be done in as few as like 5 days, some of these sprouts. i mean, i sprout buckwheatinside just to grow a little tail. and in the summer time, you know, i could have sproutswithin a day or two at the most. of course when it’s cooler outside, sprouts don’tgrow as quickly. and if you keep it nice and cold in your house it’s going to take alittle bit longer. the main thing to remember with the sproutsis you want to rinse them frequently and also let them get a lot of air to breathe. nowyou know, some people may argue that glass is not the best thing or a jar is not thebest to grow sprouts, but as long as you get
enough air in there, you know, you won’thave problems with mold as long as all the water could drain out. and it looks like annettehas a great system to do that because i see no water in the bottom of these containers. in addition, besides that, she has small sprouts,such as alfalfa or clover , things like that. i mean these are very expensive nowadays atthe grocery store, but very simple to grow yourself. and you know, when you get the seeds,you buy the seeds, they expand, you know, literally hundreds of times their size foryou guys to eat. and you don’t even need any kind of sunlight for these sprouts andthey green up. and so these guys green up and because they green up that means theyalso have the chlorophyll. and, you know,
i want to encourage you guys to expand andeat a diversity of foods in your diet. alfalfa, unless you’re a cow or a horse, you don’tnormally eat alfalfa in your diet. but by sprouting alfalfa seeds you could not getsome of the nutrients from alfalfa in you, which i believe is super important. now let’s go into the back here. she hasone more one gallon jug here. and this is a category that unfortunately many peopleinto raw foods and into diet are not consuming, and these are the legumes. so she has, youknow , many legumes can be sprouted but should not be eaten in their raw and natural state.because you could get very ill and even lose your life. she has the ones that you can sproutto eat, such as the lentils, different kinds
of lentils, and mung beans. so she’s gotlike green lentil, she’s probably got some black lentils and i mean i feed my dog likefresh lentils, they got all kinds. and then the mung beans in here just a sprout blendand a mixture in there. and she sprouts these guys. and looks like this is about the rightstage to be harvesting the tails maybe like a quarter inch long. and these are quite delicious,specially when you put some dressings on it and what not, and you just mix them in withyour salad otherwise. you could also dehydrate these into veggie patties and burgers anddo all kinds of cool stuff with them. but yeah, the beans, they’re another very powerfulfood along with onions and leafy greens that i believe you guys should be including ina regular basis on your diet. and my favorite
way to enjoy those are actually the way she’sdoing here, is by sprouting them. so the last thing in her fridge that i wantto share with you guys today is right here. it’s what i showed you guys earlier. thisis the noni. so she collect the noni, as i said, and she washes it and then she putsit in a bag. and normally, you know, the bags sit in here for maybe a week at the most,and she’s constantly pressing out the juice out of this noni and she uses the hydraulicpress to do that. and it makes a nice and thick mixture. the other thing that they’lldo is they’ll actually drink the liquid that, you know, collects in the bottom. andthat’s a lot thinner, more watery texture. what i thought i’d do in this episode isactually go ahead and open one of these guys.
and if you guys were here to smell this, probablyabout like 80% of you guys, maybe 90% would be like man john that smells like somethingrotten man. i mean, it kind of smells like, you know, a fine cheese maybe, if you’rereally into cheese, i’m not. but it smells like a funny fermented smell. so let me goahead and open one of these guys, open this bag up and i’ll take one out and i’llshow you guys what it is and i’ll taste it on the camera. uughhh oh my god, i don’tknow, i might like vomit or something, we’ll see what happens. i’ve rarely eaten noniraw. my favorite way to eat it is actually to blend it with some bananas and dehydrateit into like a fruit leather. that way it’s a lot more tolerable and it’s not quiteas strong. one of these days i want to actually
take noni and freeze dry it and then see whatthat tastes like. alright, so let’s go ahead and open thisguy up for you guys. alright, so man it’s like really kinda juicy, the juice is kindagetting all over. and that’s what it looks like. there’s a lot of seeds, you know,so that’s a good sign, you know. fruits with a lot of seed, that’s kind of likemore a wild food in my opinion. like bananas, the bananas you buy in the store are so faraway from the wild ancestor bananas. because wild bananas have tons of seeds in there andthere’s barely any flesh. and that’s always good sign for me. because this is a food thathasn’t really been too much modified, you know, naturally by man. now i do not recommendany kind of genetically modified food. but
man has been modifying food, you know, justby selective breeding for many years now. so as you guys could see, there’s like littleseeds pods and then around the seed pod is like some flesh. and that’s kind of like,kind of reminds me a little bit of a pomegranate. and let’s go ahead and try a little biteof this. wow! you know what? could be because i’mnot eating the skin, i’m just eating the fruit around the seed. it’s actually notthat bad. and this might be the best tasting noni that i’ve had. now i do feel al littlebit of burn on my tongue. i’m not exactly sure why that’s happening. but then maybeone of these days i might try to juice this stuff. they are kind of getting a little strongbite there. kind of tastes like a strong cheese
now. tad bit hot, not like a pepper hot butmore like a water pepper hot. hmm. it’s quite interesting. maybe if it was in thejuice form i’ll be able to eat it better, but i don’t think i’m enjoying this onetoo much. alright. so anyways, what i wanted to do next is goahead and sit down with annette larkins. and we’re going to go ahead and interview her,talk to her about, ask her about the noni, why she thinks it’s so good and how shejust drinks it like water., and about the sprouts and how important they are. and justabout gardening and life in general and get some of her beauty tips for you guys. so now i have the pleasure of introducingyou guys to annette larkins. and this is the
garden that you guys saw today. and annette’sgarden is really near and dear to her heart as my garden is to me. and if you take a lookat annette, you would never know that she is a grandmother, and she could even be agreat grandmother at this point, because she doesn't look to me like a day over 35. completelyamazing. and this she attributes to, you know, growing food and her diet, and just simplywhat she’s eating. and, you know, in my opinion, this is what i aspire to be, youknow. we can be younger than our actual age. but it’s so unfortunate in this day andage that people are eating the foods that, you know, cause them to premature, you know,too early, in my opinion. she’s been featured on many different news programs, you know,the doctors, the tv shows, she’s been asked
, you know, video on many other popular showsthat she has maybe declined. but she’s been on many local media outlets and they haveplenty of videos on youtube about her. and nobody’s ever until now showed her gardenand really got into the nitty gritty of what she’s growing and how she’s eating it.and so that’s why i’m here today now. she’s been growing her food now for over45 years. so she has a lot more gardening experience than i ever do. actually she’sprobably like been gardening almost as long as i’ve been, as long as i’ve been alive.so. john: so anyways annette, i guess what everybodywants to know is what is that noni fruit that i just had a little bit earlier, and why doyou juice it so much and why do you, you know,
attribute part of your health to the nonifruit? annette: well, i just happen to like the juice.i really have never concentrated on, it certainly has great qualities of course, but i’venever concentrated on those qualities. it’s just that i drink it because i like the tasteof it. it gives me a little buzz. but the thing is, is that it does have a lot of greathealth qualities about it. what it’s the elements that are there, they do. but that’sjust one of the things that i do. and i don’t do it, you know, necessarily all the time.it’s the same kind of a thing with the wheatgrass juice. i drink wheatgrass juice. but if idon’t drink it, i mean, it’s not like you know regimented to the point that i’mgoing to just be so out of whack if i don’t,
you know, i got to have my, my, i’ve gotto have my wheatgrass, i’ve got to have my noni juice. no, no, no, no, no, those arethe things that contribute to health. but there are other things that contribute tohealth as well. so the noni juice, it certainly is a good juice to drink as well as the wheatgrassjuice. john: and these are two juices that actuallymost people probably have never drank in life. annette: probably. probably wouldn’t evenlike. but give it a chance, give it a chance. because probably just have the wheatgrass.i know john, you are so familiar. and certainly people have been here and we’ve been inthe garden of course. but i’ve always had to do the talking about what this is becausethey have no clue. john on the other hand,
he knows everything that’s there, and hegave it a good go of what’s what it’s good for and this and that and the other.and i wasn't out there with you john, but i know, i could hear you out there. and hetalked, we are both talkers. so you know. i mean, let’s not run over. but we bothtalk a lot. and the thing is that other people have been here, but john i’m so delightedthat he's here because he knows. he’s someone who can totally totally relate. we just hadsome brazilians here, about 8 of, there were 8 people here, brazilians. but they have noidea about what’s going on. they had to ask me everything. john he had to ask nothing,i just left him out in the back yard, front yard, wherever he wanted to go. i let himtravel there because he knows. and so that's
just a great thing to, i feel so good aboutthat. feel so good the connection that we made in the short time that we’ve been,we both know about each other of course, but we’ve never met. this is our first meetingand it's a greet one. and we're hoping it won’t be the last. john: yeah, that's awesome. yeah and thankyou for having me out. i mean i know you don't have everybody coming out, you know, you havea big criteria list attached. annette: i do indeed. and like i said, it'ssuch an, i’m always having different experiences, and i really welcome different experiencesbecause it’s great, you know. life, what is it about? you know, you have lessons anddifferent experiences and all that. and it’s
great to have these experiences. but likei said, john’s experience is something just it’s really really wonderful because it’si mean he’s, we can relate. and i don’t think there’s been anyone here before john,i don’t think there has been anyone here who can relate the way that we can. you know,we’ve talked pre shooting, we talked and you know we have so many things in common.certainly there are things that we won’t have, we disagree on certain things of course,but we can agree to disagree. and you know, we still have basics that are important andi think that is what is important, you know, the basics of this whole thing. this healththing that we are into. john: cool. yeah, so let’s back into like,you know, you’ve been gardening for so long.
why did you originally get into gardening? annette: well, i got into gardening becauseafter having gone, abstained from dead animals flesh for , well, i think it was about 5 years,so whatever, after having done that, then i saw the benefits that i was getting fromdoing, making this change. so originally it had my change into the different food situationhad nothing to do with health, really. i mean they can get my book, journey to health, andfind out what happened, how it came about that i got into, well abstained from the animalflesh. but after doing that, being a bibliophile, being the reader that i am, i came acrossmaterial and it stood to reason that i would come across some material that would leadme further onto the path because i had begun
a path, had absolutely no idea where it wasgoing to take me. but after reading some things about the, what the refined sugar and flourand how all of the nutrients are taken from the refined sugar and flour, then i understoodthat because i felt differently abstaining from the meat, the animal flesh. i felt differentlyafter i had abstained from that, so i’m going well you know there’s got to be somethingto what we’re putting into our bodies. i knew your four basic food groups at that time,like everybody else. but nutrition wise i was ignorant. and when i came across somethingthat told me about the dead food, i mean, refined sugar, flour, i decided okay that’smy next step. i’m going to give that up. i did. again made a difference. then it gotinto the dairy products with, you know, and
eggs with all the mucous causing, and i noticedi was, at each phase i noticed a difference. so that is how i, so naturally you want tobuild on your growth . and so it came to the point where i thought you know what, i don’tknow what they’re doing to the food out there, why not grow my own food. and that’show it began. john: yeah, i want you guys to get independent of the food systembecause you don’t know how it’s being grown, and even if you do choose to eat animalproducts, even if you, you know, grow your own animals, slaughter them, you know, taketheir eggs or whatever, that may be better than the industrialized animal products thatyou could procure. but at the same time there are still inherent problems in my opinion,with eating animals. so annette, you want
to share some of those things? even if theyhave the best grass fed or you know eggs you know organic, you know. what are some of thechallenges you’ve seen and why don’t you include them in your diet? annette: well, the thing is, is that yes iwould agree with you that if you’re going to do that, and we’re not here to tell anybodywhat they should or should not do. i don’t gonna soap box and preach to anyone nor doi try to convince those who do not wish to be convinced. i don’t mean to do any debates,you know. i just share what my knowledge that i have acquired, and i share what i do. andthat’s what it’s about. so my thing is like i was saying about the dairy productsand even the cooked food, it’s mucusy, you
know it causes mucus. and it prevents peoplefrom having great bowel movements, you know, all of that stuff. so, you know, it’s likethe animals, it’s going to be even worse because you’ve got uric acid that you haveto deal with in the animal kingdom. and i don’t think that we were designed actuallyjohn, i don’t think we were designed, our bodies are not designed to digest, to properlydigest animal flesh. i mean, you get a tiger, you get a lion, they have alimentary canalsthat are short. ours is like 30 feet long. i mean, it’s got to go a long way. and youknow digesting food is really, people don’t understand, that’s a lot of work. it reallyreally is, and you got to get down into the capillaries, you got to, i mean small intestine,large intestine, you got to go into the waste
and all that. so it’s a lot of, lot of work.so the thing about it is is if we help our bodies by what we put into it, our body, youknow, it makes a difference. and so you want to help it as much as you can. so the reasonlike you said, if you’re going to do this thing with the, just if you’re going todo it hey do it yourself, you know. maybe everybody can’t afford to have a farm butyou know what you do is the best you can. and that’s what i always say to people,you do the best you can. so, but i wouldn’t, i , first of all, you find out why i’vestopped eating had nothing to do with nutrition why i stopped eating animal flesh. i beganto abhor it, i couldn’t stand the taste, smell, i couldn’t stand to look at it. imean it was just something to me, i equate
carnivoresism and cannibalism, i should say,to be one and the same. so that to me, i just can’t stand the idea of eating flesh, youknow, dead animal flesh and certain vegetable flesh like nuts, you know, stuff like that,that’s good. but yeah if you’re going to do it though, you want to be in controlof what you’re putting into your body. you control what the animal if you’re goingto do that. i mean i certainly don’t suggest it. i’m just saying if you’re going todo it. you know, just be in control. because we do have control over, there’s certainthings that we don’t have control over, but there are things that we do. and i thinkthat we need to take it and be in control, do those things that are necessary in orderto make it happen so that it will benefit
us. why not? john: yeah. i mean, i totally agree. and ifyou do choose to eat, you know, animal products, what i recommend is this, because i recommend,you know, instead of how the standard american diet does it, which they have it all wrongin my opinion, is big servings of animal products and small servings of salads. how about bigservings of vegetables and salads and fruits and sprouts and what not and a small portionof meat. i don’t, i mean that in my opinion if you do, you know, only small amounts ofanimal products, you know. it’s not really going to have a major consequence in yourlife, you know, provided you eat enough vegetables. now annette on the other hand, gave up meat50 years ago, and you know, she’s 74 years
young now. and this is amazing. so if youwant to look like annette and keep your beauty, right, maybe you want to eat all plants, soi’m going to follow in her footsteps. so annette, let’s talk about, you know,the sprouts you eat and how important are the sprouts to you to eat, on a regular basis?and i mean i just showed everybody how many, like wheatgrass and buckwheat sprouts andsunflower sprouts and alfalfa sprouts, bean sprouts, pea sprouts, and all the sproutsthat you’re growing. i mean, you must eat a good amount of that everyday. annette: well, i even go, i have some stuffthat i sprout, the broccoli sprout, i have the broccoli seeds, i have those. you nameit, i sprout it. and so i do all of that and
yeah i mean you know john if you think aboutit, people always want to know, they ask me well do you give any tips on gardening whichyou do. i haven’t yet put it in any format, but what my thing is is that before plantsreach full maturity, they first grow from seeds into sprouts, shoots, people call themmicrogreens, whatever, whatever. this to me is, you know, you think about it, this isoptimal healthy eating because even when you take it from the sprouting environment, forexample the sprouts that you showed that were in the refrigerator, those sprouts continue john: they’re still growing annette: they’re growing right now, they’restill growing. so even when you harvest them,
take them out of the sprouting environment,the growing environment, and put them away in the refrigerator, they’re still continuingto grow. so when we eat these tiny delicious morsels, we’re actually eating living foods.does it get any better than that? i don’t think so. so this is the thing that keepspeople, if you’re eating living foods then that’s the living foods part of it. youonly have live and raw. now of course your carrots are not going to continue to growafter you, well if you take a, the tops of carrots and you put them in water, then theywill grow the green leaves, you know. but i mean certain things like cabbages, you know,those kinds of things, they’re not going to continue to grow after harvest. but nutritionwise, they still are superior, because when
you eat them in their natural raw state thatgives you what you need. i mean, your enzymes are there, everything is there. so, and ihave a universal truth. i believe in this. if you eat something in it’s natural rawstate as opposed to overcooking it, over processing it, it certainly is going to benefit you more.i don’t see how people could argue with that. but certainly there’s someone whowill. john: wow, yeah i mean so the living foodsis the exact opposite end of the spectrum from, you know, dead animal foods. and sothis is the result she’s getting from eating living foods. and living foods are, you know,there’s still a lot, as you eat them they’re still growing. and these, if you have everknown or heard of kirlian photography that
kind of measures the energy rating of thefoods. so if you have kirliam photograph of, you know, something that’s not alive likea piece of animal flesh, it’s just not really that vibrant. but if you put a sprout on there,you know, it’s totally shining, it’s like one of those aura photos if you guys knowthat. but it’s not really aura photos, it’s measuring the rating energy. and in certaincountries like germany, they call it biophotons, they call it prana in certain places, or chi.and this is the energy of the foods. and when you eat the energy, the live foods, it transfersto you so that you’re more full of life, instead of full of not life which is quitesad. and i see people you know, zombie like, people walking around all the time who justare not eating enough live foods.
annette: and you know, we were talking earlier,john, it came to my attention because john has been here a while now at my home and i’mjust delighted to have him. but we were talking earlier, we were standing in the family room,and we stood, we had not sat down. this is our first sit down. we had not sat down thewhole time. and that’s because we’re both so energized. we don’t have to sit. andisn’t that a wonderful thing. we do not have to sit. and i’m telling you, i get8 miles of activity every day, at least 8 miles of activity. i was telling john earlier,i go up and down my spiral staircase until i achieve 50 floors at least a day. it’smore than 50 now because, but i’ve done a 100 and i will still do a 100. but mostlyit’s 50 floors, and when i go down and come
back up that’s one floor. so that i meani just have energy, i have energy to spare. i always said that if we could bottle andsell the energy that i have, man we could be millionaires because it’s there. andi truly truly attribute it, attribute it to my lifestyle. and it’s not just about food,understand that. it’s not just about food. but that’s the foundation, that is a verybig part of it. so in addition, of course, to eating and drinking well, we want to getexercise and that means exercising our minds as well as our bodies. and we want to getenough sleep. and sleep is dependent upon the individual needs, you know. i was tellingjohn that if i sleep for 4 hours, which i do quite often, get up jump out of the bed,ready to meet the day with a smile and attitude
conducive to doing something positive, livinga positive life, eating well, drinking well, doing all the things that i do. and i do alot of things. my husband sits back sometimes and goes whew i just don’t see how you doit. but the thing about it is, you know, you want to get what you need. like i said ifi do that there’s no scientist in the world that can tell me , and i jump out of bed readyto go meet the day, there’s no scientist who could tell me i need 4 more hours sleep.so it’s dependent, rest and sleep, dependent upon the individuals needs, you know. andi think because where we are, we don’t need the rest. because i could sleep, i told johni could sleep for days. i mean, i exaggerated but, you know, i’ve slept much longer thani did. and you know besides getting the rest
and the sleep and the exercise and eatingthe right foods, of course, we need to include some sunshine in our lives. you know, thatbeautiful sun that we have is such a gift. i mean it lightens the world, it gives usvitamin d and there are other minerals that come from the sun. so, you know, get thatwhen you can, get some sunshine when you can. and even in addition to that, i think havinga positive attitude. but you know what, you’re doing all those other things, i think it’sapparent that you’re going to have positive attitude. i’m walking around in stores sometimesand someone says oh you’re so happy. well, why not? because i’m, i might be listeningor singing or whatever, i might even be doing a little dance if the music is on. becauseput the music on and i’ll move. but i don’t
do that too often, but, in the stores. but,you know, just saying it’s why shouldn’t we be happy. and it’s contagious, when youare happy and you’re smiling, it makes other people happy. you don’t know how many timesi’ve, i can’t count the times that i’ve had people say oh goodness you’re infectious,you know. so yeah why not, smile, you feel like emitting love. i’ve had people tellme that i have a glow or something or the aura, they can feel an aura around my head.well, it’s because it’s coming from the inside and it’s showing itself outwardly.it’s not a fake. it’s genuine. and you too can have that same aura. just hey putthose live foods in you, get all that other stuff that we mentioned and just go with it.
john: wow, yeah. i mean for me it’s justbeen really fun hanging out with annette. because i mean she’s often, you know, featuredon news shows because she looks so young. but, you know, just hanging out with her,she’s much more than looking young. i mean she’s vibrant, energetic, she’s sharp,she has energy. i mean, this is what everybody that’s 74 years young should be like. butunfortunately this is not happening because people don’t take their health or theirgardening seriously enough. and so annette, do you want to talk about that a little bitmore, like talk about like how important this is to you and even for example your husband,like you want to share with my viewers what your husband did for a living and how he choosesto live his life or in the past?
annette: yeah. well, my husband was a butcherat the time that i became a vegetarian, which no doubt was one of the reasons because whenpeople would ask me i’m going well i don’t know, i know your four basic food groups likei said. but i was nutritionally ignorant. i just began to have horrible taste touchsmell of dead animal flesh. but i continued to cook it for my family because i thoughtit would be unfair of me to subject them to an ideal that i had seemingly suddenly comeupon. now in retrospect i really i understood that it didn’t happen all of a sudden. thereare things seething within us and then one day bam it seems like it’s all of a suddenwhen it’s really not. it’s just that you’ve been building to that point. but one of thethings i believe that had an influence was
the fact that my husband owned a butcher’sshop. and i would go there and see these half cows hanging up in that cooler. that justdidn’t look right to me. it just did not play, didn’t look right to me. and of coursemy husband was eating, well we ate, you know i ate the stuff, i ate it because this wasall i knew. until that time that i did decide that no no no no enough enough enough i’m21 now, oh i can make my decisions, i was raised on cows and hogs and all that but ican make a different stance now. and since i started disliking it or hating it, couldn’tstand it, but i made the decision and that was it. but my husband, it was funny becausei told the story in the first booklet, journey to health. we were sitting at the dining roomtable and i told him i had not had any animal
flesh in me for two weeks. and i said to him,i told him, do you know this is a milestone. i said to him i have something to tell you.well he was a little serious and everything and i sat down and said to him, i just wantedyou to know that i have not had any meat for 2 weeks and i don’t ever intend to haveit again. well he looked at me and he said what’s the matter honey? you think you needto see a doctor? and the way he looked at me, i absolutely fell on the floor laughing,because, and i understood where he was coming from, i loved meat so he thought, you know.and we had never even met a vegetarian. this was in 1963, i was 21 years old. never meta vegetarian. this is all we knew. and so i knew where he was coming from but he thoughti had gone bonkers. and when i , my husband
respects me and that’s so great to knowand to feel all that because after 57 years , 57 years we are going into our 58th yearof marriage, the man still treats me like a queen so that is so wonderful. he’s alwaysrespected things, my thoughts, you know, we have arguments and listen we don’t havea perfect marriage by any means okay, but he, whenever we’ve talked about something,he’ll stop and he’ll think about is and he’ll say well you know i never thoughtabout it like that or whatever whatever. so even though he thought i had lost my mind,he just well when i explained to him the reason why i wasn’t having animal flesh anymore,he took it and nevertheless i think for a few he watched me very carefully because hewas still trying to see if i had really lost
my mind. but you know, something interestingabout that is that he after when i was in my 18th year of vegetarianism, he decidedthat he was going to become a vegetarian. he said he saw the benefits i was derivingfrom being a vegetarian even. you know because i was telling john earlier i would , you couldcome around me pretending you had a cold, i’d show you how to get sick, i’d showyou how to get down dirty sick okay. nose runny, puffy eyes, i mean, headache, stomachache, everything, i would just get down sick. now i’m exaggerating a bit okay but i meanreally the whole point is because i mean it’s just that i was so susceptible to colds thananything else that was around. i really was. so that changed. now he saw things different.he saw things. not only was i feel and experiencing
a difference, just by abstaining from thedead animal flesh. he saw a difference. so he decided that he was going to make thatchange. now being a businessman and back during that time they didn’t have the salad barsthe way that they do now, and they would not, certain things that were available the waythey are now. so he being a businessman , about 6 years later, he decided that he was goingto start eating some fish. and you know that’s all he had to do is start with one thing,and before you know it you’re back to where you started. so that’s what happened withhim. but i initially told him when this all occurred, i said to him listen i’ve beenfair for 18 years , they can put that on my epitaph, it was her endeavor to be fair, youcan’t say that i always am but i still to
this day try to be fair. so i said to himi continued to cook it not wanting to do it, but if you ever go back don’t expect meto cook it for you. you either have to cook it yourself or you’ll go out and get it.hence the reason why we have two kitchens. but he doesn’t cook meat now because he’sgiven up, he’ll have some i don’t know what turkey or some seafood or something sometimes.but for the most part he’s giving up the meat now. and i don’t know if people haveheard the story about his constipation problem. i thought we were going to have to give himan enema for the rest of his life. but he started including more raw foods into hisdiet, all that fibre, you know, fibre really acts like a broom to sweep out your colon.so he started doing that. because one time
i told him about drinking lemon juice in themorning and he , with warm water and he did that and he was ok. but then, you know, onceyou get so clogged up because you know your colon’s like that, well you can spin itaround, spin it around with all that gook gook gook until all that gook is there andthere’s a little hole in the center. and so that’s not good. you’re gonna strainand all of that. and so he started changing , well this was actually about 2012 that hestarted eating more raw stuff. and people always ask me is it too late for me. i getthese calls is it too late for me. but my husband he’s 80, he’s 9 years older thani am, he’s 82 and the thing is, is that i tell them he’s a prime example of nottoo old because he definitely, now let’s
understand he’s on medications that , imean i haven’t taken an aspirin since a long, if i took an aspirin my body would probablyjump up, i’d jump in somebody’s poo and drown myself. my body would not react to traditionalconventional medication. but my husband he’s on medication, he’s really improving uponhis life. he always tells people of course that i wish i had done what she’s done.and you know, this is after the fact, it’s kind of like that old man of who said thatif i had known i was going to live this long i would have taken better care of myself,you know. that’s the after thought. but he is trying to make a difference now. andis just, it’s i believe it’s really helping him to live better, you know. so it will ifyou, people notice, i have people all the
time telling me, you know when i eat a certainway that what you know that it is. when they tell me that they eat more raw fruits, theyeat more fruits and vegetables and they like you know lessening the meat intake and allthat, they feel better. well of course you do, your body is going oh wow wow wow feelinggood feeling good. your cells are being satisfied instead of tantalized. so they’re enjoyingwhat you’re putting into it. so, you know, and you know that i tell people listen thefirst thing you have to understand is that that old cliche rome was not built in a day.so if you don’t, you know, you’re not in a race. you can go at your own pace. unlessyou’re in diet straits of course you know that means that you need a diet action okay,you need some radical action. but you take
steps. some people can go cold turkey whileothers need to be weaned. you have to know what kind of individual you are. and go withit. and it’s just , like my husband right now, and you would think, people would callme all the time asking me is it too late for me. they’re in their 50s , 60s. and i’msaying hey it ain’t too late until the mail is in the coffin or the ashes are in the urn.so there’s always, as long as you’re breathing, as long as you’ve got breath in you, thereis generally the opportunity to make. and mother nature is so forgiving. you give ita little help, just give it a little go. even if it’s even after years of abuse. i’veseen it with people years of abuse, they can still make improvements. that’s mother nature.you give it a little help and it will take
you a long way . a long way. so understandthat if you are giving it more than a little help, understand how far you can go. john: wow, i mean that’s so true. i wantto encourage you guys to you know eat more plants and more importantly start a gardenif you’re not already , and specially the sprouts and the microgreens, some of the mostimportant foods. i mean i say this all the time to you guys, i have videos on how togrow sprouts and microgreens if you guys want to learn , since we’re not going to reallyget to have time to cover that today. the next thing i want to ask you annette isreally important. it’s what’s the most important thing that you want to share withmy viewers today?
annette: well, if i have a most importantthing, my thing is health is wealth. get healthy. get healthy. anything else you want to doin life, you can be more productive if you are healthy. we all know that we’re goingto leave here, right. but don’t concern yourself with the leaving, concern yourselfwith the living here and now. whatever age i am, i want to be psychologically, physiologicallyand spiritually sound. i would advise you to shoot for that same thing. because it’simportant. i want my faculties to be clear. i want to be clear. and if you’re eatinga living foods diet, and who’s perfect, none of us are perfect. i quoted salvadordali in my second booklet in the introduction, journey to health 2. salvador dali said don’tgo looking for perfection. i’m quoting exactly,
i’m paraphrasing. but the whole point ishe says don’t go looking for perfection because you’ll never find it. so none ofus are going to be perfect but what i follow that up with is saying, but we can do thebest that we can. and once you do that, i mean, you know, things fall into place, you’llwant to do better. once you start taking steps in the right direction, you’ll feel so goodabout it that you’ll want it. and if you stumble, don’t despair, straighten yourselfup and refocus. if you stumble straighten yourself up and refocus. if you stumble straightenyourself up and refocus. you say that as many times as is necessary, because you’re not, you know, don’t take that as failure. just take it as an experience and understandthat you’ve spent a lifetime doing wrong
things. so you have to understand that it’sgoing to take some time to undo these wrongs. give it the time that it needs and everythingis going to be alright. john: yeah whether that’s with your gardenor your health. because i know a lot of you guys may have gardening challenges and youmay not be able to grow anything. but let me tell you, sprouts, once again microgreens,they are the easiest things to grow because you don’t got to grow them into big plants annette: right john: you grow them like 10 days and someof them are ready in 3 days, little small sprouts, and they’re ready to eat now. youcan’t really mess that up. and if you do,
you’re going to learn how not to do it.and you could do it better next time. annette: and if i may say so, john, the sproutsthat you showed i don’t grow them long, i just let them peek out. john: yeah annette: the ones with the, like the, the john: the peas annette: the mung beans and the peas and thelentils and all of those, they usually just peek out. somehow i got busy with somethingand let them stay another day. and it doesn’t take long. those peas and those lentils, they’regood to go after you’ve soaked them appropriate
time, they’re good to go in a day. so thispoint of time you’ve got live food that you could have in one day. so if you talkabout these things being time consuming. what’s time consuming about that? you soak them,you drain them, they’re ready to eat. and then you’ve got good nourishment. so, youknow, whatever else you’re gonna have in your body, put some good stuff in there tocounteract all the bad stuff that you might be throwing in. john: and yeah it’s that easy to be a gardener.so i want all you guys today to go out and sprout some stuff so you could be an instantgardener and more, you know, importantly enhance your life by eating the foods. i mean, thisis why i garden. this is why i got into gardening
and growing food, because i had a health challengeand almost lost my life. and you know, that’s why i garden and it’s so important to me.and hopefully it is important to you guys as well and that’s why i make all thesevideos to educate you guys about gardening. and then how everybody should take some controlof , you know, food they’re eating and also choosing the right and better foods to eat, so that you guys could have vibrant health. because, once again, i agree with annette,your health is your greatest wealth. and people may say this but i don’t think they trulybelieve it until maybe they’re sitting at the possible end of their life, you know likei was in my 20s and i’m like my health is really my greatest wealth because withoutyour health you have nothing. i was almost
maybe not even going to be here anymore. soi really take this seriously, and want you guys maybe if you don’t take this as seriouslyas me or annette, that’s fine, i don’t really care, but just you know make a littlebit more of a part of your life and take the time to garden, take the time to juice, takethe time to make a blended smoothie if you don’t want to take the time to juice, youknow. but take some time in your life because you are worth it. annette: indeed john: so anyways, that’s pretty much itfor this episode, it’s getting kind of rather long and i know a lot of you guys don’tlike the long episodes. so annette if somebody
wants to learn more about you, your work,get your little booklets, your dvd, so that they could learn, you know, what you do, howcan they get a hold of you? annette: well, you could go to my website.i’ve got stuff on youtube, you can go and subscribe and any time you are, anytime anythingnew comes out, of course you’ll be alerted if you subscribe to the channel annette larkins, that is what you put on there, and you’ll separate the annette from the larkins andthat’s annette larkins. now put it all together, annettelarkins with a dot com - annettelarkins.com- and that will take you to my website. so when you go to my website, if you are interestedin anything that i have, you can go to the orders page which is on that red strip whichis the navigation bar, menu bar, go to the
right of there and press orders and you’llsee everything that i personally have, my dvds and my booklets and that is is how youcan get more of what i’m doing. and listen good health to everybody. john: awesome. yeah, so , but, if you guysenjoyed this episode hey please give me thumbs up to let me know. i’ll come back and visitannette next time i’m in town. also be sure to check my past episodes. i have over a elevenhundred episodes now educating you guys how to grow your own food at home. also be sureto click that subscribe button right down below to be notified of new and upcoming episodesthat i have coming out about every 3 to 4 days. and i guess what that, this is johnkohler with growingyourgreens.com . we’ll
see you next time, and until then remember-keep on sprouting.
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