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 I
am 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 different
TV shows and the news media come and interview her and kinds of stuff. And basically the Fountain of Youth that everybody’s
always been searching for and they sent what Columbus or Ponstillion or whoever to find
the Fountain of Youth. What if it’s where you are right now? And basically, the fountain
of youth that she found is growing food at her house and eating the foods that she grows
from nature. And eating foods from nature. And it’s, this lady is incredible. She’s
a new friend of mine. I just met her for the first time today. And I’m going to go ahead and share with
you guys actually what she’s growing and how she’s growing it, and talk to you guys
about some of the benefits of the foods that she’s growing. And then at the end we’re
going to interview her about, you know, her diet, her lifestyle and of course her garden
as well. So I mean, I really think it’s a sad shape here in south Florida. Most people
just have front lawns. And, you know, what if you could grow food and keep your health
and stay younger longer. Not because of any supplements or anything, potion pill, you
know, that you have to buy but just if you’re just growing your own food and high quality
food at that. Because she like me, also believes that you know, we need to have a high quality
food. So she’s adding things like trace minerals into her food to have better than
store bought quality food right at her fingertips and right outside her back door. So anyways, let’s go ahead and head across
the street and we’ll show you guys how she’s growing not only in her front yard but also
in 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 space
more wisely to produce food. And this is what I believe everybody should be doing, at least
growing a part of the food that they need to eat. You know, we have shifted responsibility
for our health to the doctors, to, you know, get us better when we’re sick, and to the
farmers that are growing food to hopefully keep you well. But I personally believe that
in 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 your
mouth. And, you know, the doctors can only, you know, help your body, assist your body
to heal you in some cases but in many cases, you know, they give you prescription drugs
that just control the symptoms. And they never really heal you. So, you know, it’s my belief
that the body heals itself. And that’s why I think everybody should take some responsibility
for their health but also, you know, for the food they’re eating. And that’s what Annette’s
doing here in her front yard. She has these wood chips in, so as the wood chips are sitting
on the ground it’s actually creating more fertility and adding fertility to the soil
in the forms of fungal dominated compost. And in this whole area here she has a whole
bunch 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 you
guys 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 an
old trash can or even just pile some dirt on it. And when they come up and they don’t
get hit by the sun, they’re a lot more easy and tender to eat. Now she does have a special
variety 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. But
anyways let’s go ahead and go over, oh I see one on the ground over there. Let’s
go ahead and take a look at one of her favorite foods that is probably responsible or partly
responsible for her good looks. So now what we’re looking at is a tree that
she planted many years ago on her property. And this thing is huge. This is probably like
pushing fifteen feet tall and she told me earlier that this thing was taking over the
front yard. So she actually had to cut it back a lot. But despite being cut back, this
is actually fruiting and producing lots of fruits and lots of leaves. And yeah, I mean
you could see just there’s so many fruits it’s also attracting bees and other beneficial
insects here. And what this fruit’s called is it’s called Noni. And it’s from the
South Pacific, and in Hawaii it’s very popular, and it’s often used in Hawaii, I have videos
before 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 will
pick these off the tree because if they’re picked off the tree, these are not ripe, they’re
really hard. She wants to get fruit in their peak ripeness. Which also means that they
are 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 on
the ground. And when they’re on the ground they get kind of little bit translucent. Here’s
one here that’s like still kind of green and what not and it’s nice and hard. I don’t
know if you guys could see this branch over here. But in the front there’s a little
small baby, a bigger one and then a green one, and in the back it’s starting to get
a little bit lighter in color, but it’s not as translucent as the guy over here. But
yeah this guy is ripe and ready to go. And the thing about this fruit is if you smell
it, it has a strong odor. And it kind of smells like cheese. So, so yeah. Like this is probably
not the tastiest fruit. Let’s go ahead and, how she normally would
do this is she would harvest it, she would wash it, and then she would store it in the
fridge. So maybe I’ll take this in and we’ll go into the fridge later, I’ll show you
guys washed fruit, and then we’ll explain how she uses it, and then at that point maybe
I’ll try one of these guys to let you guys know how it actually tastes. But yeah. The
Noni fruit, it’s definitely healing, medicinal fruit, and she drinks the juice quite often
as she has a huge tree that makes more fruits than she could even eat. And I want to stop there, I mean, this is
more of a wild fruit tree. And I want to encourage you guys to get wild fruit trees whenever
you can. They’re generally higher in anti-oxidants and lower in sugar, you know, than fruits
that are commonly made today. A lot of fruits that actually you would buy at the nursery
or Big Box store are fruits bred for sweetness. And, you know, in my opinion we should have
fruits 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 out
of the fruits so that they could be stored and shipped well. Because a fruit could have
many different traits. And it would actually be cool someday if somebody actually, you
know, had a variety of Noni that is actually sweet with also the medical benefits. Anyways let’s go ahead and share with you
guys more sweet high anti-oxidant fruits that could be grown probably many places in the
United States. So another fruit tree she actually has in
the front yard is right here. It’s these guys. I don’t know if you guys could see
all the berries on here. There’s like a whole bunch. The red ones are not quite ripe
yet and these guys are the ripe ones. These are black mulberries. So mulberries are really
highly pigmented berries and I encourage you guys to eat copious amount of berries because
they 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’s
this color that has, mmm that’s quite good, beneficial properties for us. I mean, they’re
doing all kinds of research nowadays and finding different anti-oxidants are effective against
cancer and many other diseases out there. But most importantly for me besides just the
disease fighting of the anti-oxidants is because the anti-oxidants protect us from free radical
damage. And I think this is the major contribution to aging, you know. There are things you could
do that will age you faster. I mean, we know that smoking will give you wrinkles and you
know, your dietary choices will play a role in how fast you age. You could eat foods that
will age you faster or you could eat these high anti-oxidant foods that will prevent
the free radical damage, which means you’re going to age slower and be able to keep your
beauty and your health much longer. I mean, I like to look at my food like Hippocrates
said, Let food be thy medicine and medicine be thy food. An unfortunately in our society
we’ve gotten away from eating the foods found in nature. Like Annette grows and also
eats. So what I want to do next is actually go ahead and head in to the back yard and
share 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 these
vegetables that I’ll show you in just a little bit. So now I want to share with you guys one of
the best leafy green vegetables you guys could grow here in the south, you know, that is
hot 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 the
best for her at this time of the year are these guys. These guys are known as the Georgia
southern collard greens. And you could see they’re nice and huge and large. So greens
are definitely one of the main staples of Annette’s diet, and looks like she’s not
having any problems growing these collards. In addition, she has the bottom mulched with
leaves, you know, so that she does not have to water as much. And this creates a layer
of protection on the soil because the soil microbes and earthworms and all the creatures
in the soil are some of the most important things for your garden. So I like that she’s
doing that and all this stuff looks super healthy. Now all the cruciferous vegetables
such as the kale, the collard greens, and bak choy, cabbage, all these cruciferous vegetables
have anti-cancerous compounds in there. And the best way to get them into you is to harvest
your greens and then chop them up and then eat them. So whether you’re going to chop
them 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 it
in a smoothie. Or whether you want to put these through the juicer and have the juicer
chop it up and then drink the fresh vegetable juice. Those are some of the best ways to
get the most amount of nutrients out of your greens. Next let’s go ahead and tale a look at another
area where she’s really growing some of the most nutritious foods on the planet. So as I mentioned before, another way that
Anette is growing food is actually in these pots here. And these are just standard nursery
pots. And, you know, she has a lot of area that’s actually ready to grow and raised
beds and a lot of pots. But she also has a lot of landscape rocks and things down where
she maybe doesn’t want to grow in the dirt. So she actually is growing in pots. And I
mean, you guys could grow a lot of foods in pots even if you are renting, and you could
take these pots and the soil with you when you move. And she’s chosen to grow some
of the most nutritious plants in these pots and some of the ones that are very easy to
take care of, such as the herbs. I think everybody should have an herb garden like Annette is
growing here. She has things like the thyme and the cuban oregano, both the variegated
and non variegated standard oregano, and she has different kinds of mints. She’s also
growing of course the arugula in the containers here. And these are all very important foods
because it’s all the different flavor components in the foods, you know, that actually protect
the plants from the insects and the bugs. You see what happens is the plants make plant
metabolites, 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 structure
as will the herbs, you know, to protect itself from external factors, you know, from the
stress, from the sun, from the pests, from disease. And when we eat these plants, we
get 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 plant
compounds, essential fats, essential oils. And its, that’s why the herbs are so easy
to grow because they have these essential oils that, you know, repel pests. But when
we eat them, you know, those confer you know, benefits to us. And I think it’s really
cool that Annette’s growing a lot of herbs. So I’m sure she gets a lot of high anti-oxidant
foods 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 growing
a 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 just
need to start growing some food. And even if it’s not a lot of food, even in a container
you could grow a lot of onions. And that’s what I’ll be showing you guys next. So in these two small containers here, just
the little pot and a little container here, she has over two dozen onion plants. And not
only will she get the onion bulbs that we’re all familiar with, at any time she’s getting
something more valuable than just the bulbs, which are really good, they’re shown to
be 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 more
valuable than actually the bulbs, which is what normal, most people eat. And these, the
greens, I mean, once you got the plant growing, it keeps throwing up greens most times. Actually
the greens will turn brown. You have to just cut them off and get rid of them. So why not
instead harvest them and add them to foods instead of having to wait, you know, the four
months to get one bulb when you could have greens all the time. So one of the things
I enjoy doing is taking cuttings from my onions year round, because I have, you know, Bunching
Onions and Egyptian Walking Onions that grow year round and take cuttings of them and put
those in my salads and in my meals every night. So I’m always getting an influx of these
anti-disease foods in me. So I believe, you know, health is not only about staying young
and eating high anti-oxidants but also disease proofing yourself. You know, it’s shown
that 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’s
foods, you know, such as the onions that we see here. Now another thing that Annette’s growing
that’s even more powerful probably than the onions and the herbs and the greens that
you guys saw earlier, are the sprouts. So that’s where she’s really focussing a
lot of attention to grow a lot of food. And the cool thing about the sprouts is that you
can grow them anywhere. So let me go ahead and show you guys her sprouts operation. So probably one of the most powerful foods
that 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 like
bakery trays and are like nice and oversized and she’s drilled a lot of holes in there
for drainage. Actually for moisture to escape. And what she has in here are basically all
sunflower seeds that she’s growing into baby sprouts. So as you guys could see, I
don’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 entire
family. And over on this side, if we take the cover
off, you guys could see she’s got a lot of the buckwheat greens, which is basically
unhulled 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 lot
more nutritious. They say 4 to 40 times, sometimes even 200 times more nutritious than the larger
vegetables that I showed you guys earlier. So we really want to be growing these and
consuming them because now you’re really getting a big influx of nutrients that most
Americans simply are not getting. And so we could really have a lot of nutrition in a
small amount of space. So we could actually eat less calories. And that’s one of the
secrets to longevity is eating less calories but getting all your nutrients requirements
fulfilled. And that’s what the sprouts allow you to do easily. These guys are so nutritious
but they’re low in calories. And that’s the only proven thing that’s shown to extend
the lifespan is calorie reduction. But the problem with that is if you’re eating junk
foods and processed foods, you’re not going to meet all your nutrition goals, so you’re
not 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 going
to go ahead and take you guys to the finished product and show you how much mass of food
you can grow in just a small amount of space. Now we’re going to go ahead and show you
guys the sunflower sprouts that are starting to grow. As you guys could see some of them
are starting to emerge and pop up here. And these are just standard in shell sunflower
seeds. It would be the best if you actually grew your own in the summer time and then
saved the harvest and then grew those into sprouts to eat, and of course save s few to
plant out next year. And there are even heirloom varieties of sunflower seeds. And the best
kind to use if you’re going to grow sprouts like this are the oilseed. So look for some
heirloom 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 that
use 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. Just
make sure that they’re a 100% seeds and there’s no oils or any other additives to
that, if you do choose to do that. Over on this side she has some buckwheat greens
growing. I love these guys. I do not recommend juicing the buckwheat, it’s definitely not
too good. But if you’re just going to grow those and just eat them, you know, mixed in
with a salad with other things, I think that is definitely great. And you guys could see
it’s the unhulled buckwheat. These are available at most health food stores. And you could
easily 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 a
whole lot of light. And, you know, it doesn’t like to get, these guys don’t like weather
that’s too hot. So putting them in a greenhouse here in South Florida will probably not be
a good idea, it would get too hot in there. But basically the sunflower greens, the buckwheat
greens and the microgreens and the wheatgrass that I’ll show you guys in a minute, like
the temperatures that we like. So if it’s comfortable for us, it’s comfortable for
them. So like around 70 degrees would be really good. And guess what, if you are climate controlling
your house, that’s you know the perfect temperature for these guys. So you guys can
grow these guys indoors year round, no matter where you live, no matter the season. So you
could have the most nutrient dense foods, anti aging foods that will keep you young. Next let’s go ahead and take a look at the
next 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 guys
the 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 guys
definitely need to get harvested. This tray is actually quite heavy. She does her own
composting here as well. And you know, if you’re going to buy sunflower greens, they
can get actually quite expensive. I was actually at an organic farm that grows indoors here
in Miami and they are charging $14 a pound for sunflower greens or wheatgrass or the
other , 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, this
stuff is all concentrated nutrition. So here what we have is we literally have
a field of greens or wheatgrass here. You don’t want to be mowing this stuff with
your lawn mower, you want to take some scissors probably about now because it looks like it’s
a good time to harvest it right before the jointing stage. And you’re going to harvest
it just cut it off, and then you’re going to go ahead and juice it. And that’s how
she uses the wheatgrass. Wheatgrass is thought of to be one of the
most highly chlorophyll foods on the planet. And that’s why they say wheatgrass is so
good. But besides just having chlorophyll, there are many other nutrients in the wheatgrass
that 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 minerals
and grasses absorb up to 90 different minerals. And she says when she does this, the wheatgrass
tastes sweeter, so that even people that don’t normally like wheatgrass will like it, because
this stuff tastes better. And let me tell you I have tasted the difference, wheatgrass
grown with or without the ocean solution. And the stuff grown with it tastes a lot better
to me, and it’s actually tolerable whereas the stuff that is not grown in it is not as
tolerable. Now the other thing besides adding those nutrients
to your grass, another thing that’s very important is getting high quality, good quality
seed. 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 hard
winter wheat to grow the wheatgrass, but there are different varieties and depending on where
it 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 getting
good wheatgrass seeds from a reputable dealer. Of course if you don’t want to spend the
big 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. Now
one of the things in wheatgrass that’s really important to me is like I think it’s a plant
growth 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, now
we get that into us. And that, I believe is another anti-aging component and healing component
of the wheatgrass as well as all the other, you know, phytochemicals and phytonutrients
that are in there. And this is why wheatgrass is so important to me. And if I was home where
I’d probably be growing it more, and it’s one of my goals to grow more wheatgrass and
juice it on a daily basis like Annette is doing here. And just seeing her motivates
me to want to grow more wheatgrass, seeing how much wheatgrass she grows for her and
her family. So now I want to show you guys another place
Annette 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 because
it is quite cold. She’s actually kind of grown them already outside and put them in
there 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 this
is a lot of sprouts. And this maybe sheds some light on how important of a food category
this is for her. But unfortunately most Americans just simply do not eat enough sprouts. Now
I 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 not
because you could get E Coli from sprouts. But the problem is there are, there is contamination
on the seeds from animal feces or animals that’s causing these problems. So they don’t
have good seeds sterilization. So the best way I encourage you guys to sprout is to grow
your own seeds, grow some peas if you want to have some pea sprouts, grow wheat if you
want to sprout your own wheat seeds. You know, grow lentils so you could have your own lentil
seeds. And that way you know it’s clean stuff. Otherwise I encourage you guys to go
out and not just buy, you know, seeds from the local bulk bins which of course you could
do and it’s the least expensive. But go out and find a reputable sprout seller that
tests his seeds for pathogens, so that you do not make yourselves sick because of animal
contamination. So let’s go ahead and open up this fridge
and see what kind of sprouts she’s got inside. Alright so now inside her fridge of course
she looks like she’s getting the same carrots that I get, the Bunny-Luv carrots, 10 pounds
from Costco, the best price. These are some of the sweetest carrots. And you know, for
me, you know, as much as I could grow carrots, I don’t have a lot of space in my garden
to grow a lot of carrots. I’d rather use the space to grow something more valuable
than carrots to me, which are leafy greens. And just buy my carrots. And one day when
I 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 that
are high anti-oxidant, and actually they taste really good too. But anyways, inside here what she’s got
is she’s got two big one gallon jars with some cheesecloth on the top. And this is how
she sprouts her peas inside. And these peas are getting a bit longer now. This is maybe
not the ideal time to be eating them. She usually let’s them get a bit smaller but
she’s been so busy lately, but these are still good and edible. And she would just
grow 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 buckwheat
inside just to grow a little tail. And in the summer time, you know, I could have sprouts
within a day or two at the most. Of course when it’s cooler outside, sprouts don’t
grow as quickly. And if you keep it nice and cold in your house it’s going to take a
little bit longer. The main thing to remember with the sprouts
is you want to rinse them frequently and also let them get a lot of air to breathe. Now
you know, some people may argue that glass is not the best thing or a jar is not the
best to grow sprouts, but as long as you get enough air in there, you know, you won’t
have problems with mold as long as all the water could drain out. And it looks like Annette
has 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 at
the 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 for
you guys to eat. And you don’t even need any kind of sunlight for these sprouts and
they green up. And so these guys green up and because they green up that means they
also have the chlorophyll. And, you know, I want to encourage you guys to expand and
eat a diversity of foods in your diet. Alfalfa, unless you’re a cow or a horse, you don’t
normally eat alfalfa in your diet. But by sprouting alfalfa seeds you could not get
some of the nutrients from alfalfa in you, which I believe is super important. Now let’s go into the back here. She has
one more one gallon jug here. And this is a category that unfortunately many people
into raw foods and into diet are not consuming, and these are the legumes. So she has, you
know , 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 sprout
to eat, such as the lentils, different kinds of lentils, and mung beans. So she’s got
like green lentil, she’s probably got some black lentils and I mean I feed my dog like
fresh lentils, they got all kinds. And then the mung beans in here just a sprout blend
and a mixture in there. And she sprouts these guys. And looks like this is about the right
stage 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 with
your salad otherwise. You could also dehydrate these into veggie patties and burgers and
do all kinds of cool stuff with them. But yeah, the beans, they’re another very powerful
food along with onions and leafy greens that I believe you guys should be including in
a regular basis on your diet. And my favorite way to enjoy those are actually the way she’s
doing here, is by sprouting them. So the last thing in her fridge that I want
to share with you guys today is right here. It’s what I showed you guys earlier. This
is the Noni. So she collect the noni, as I said, and she washes it and then she puts
it 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 hydraulic
press to do that. And it makes a nice and thick mixture. The other thing that they’ll
do is they’ll actually drink the liquid that, you know, collects in the bottom. And
that’s a lot thinner, more watery texture. What I thought I’d do in this episode is
actually go ahead and open one of these guys. And if you guys were here to smell this, probably
about like 80% of you guys, maybe 90% would be like man John that smells like something
rotten man. I mean, it kind of smells like, you know, a fine cheese maybe, if you’re
really into cheese, I’m not. But it smells like a funny fermented smell. So let me go
ahead and open one of these guys, open this bag up and I’ll take one out and I’ll
show you guys what it is and I’ll taste it on the camera. Uughhh oh my god, I don’t
know, I might like vomit or something, we’ll see what happens. I’ve rarely eaten Noni
raw. My favorite way to eat it is actually to blend it with some bananas and dehydrate
it into like a fruit leather. That way it’s a lot more tolerable and it’s not quite
as strong. One of these days I want to actually take Noni and freeze dry it and then see what
that tastes like. Alright, so let’s go ahead and open this
guy up for you guys. Alright, so man it’s like really kinda juicy, the juice is kinda
getting 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 like
more a wild food in my opinion. Like bananas, the bananas you buy in the store are so far
away from the wild ancestor bananas. Because wild bananas have tons of seeds in there and
there’s barely any flesh. And that’s always good sign for me. Because this is a food that
hasn’t really been too much modified, you know, naturally by man. Now I do not recommend
any kind of genetically modified food. But man has been modifying food, you know, just
by selective breeding for many years now. So as you guys could see, there’s like little
seeds 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 bite
of this. Wow! You know what? Could be because I’m
not eating the skin, I’m just eating the fruit around the seed. It’s actually not
that bad. And this might be the best tasting Noni that I’ve had. Now I do feel al little
bit of burn on my tongue. I’m not exactly sure why that’s happening. But then maybe
one of these days I might try to juice this stuff. They are kind of getting a little strong
bite there. Kind of tastes like a strong cheese now. Tad bit hot, not like a pepper hot but
more like a water pepper hot. Hmm. It’s quite interesting. Maybe if it was in the
juice form I’ll be able to eat it better, but I don’t think I’m enjoying this one
too much. Alright. So anyways, what I wanted to do next is go
ahead 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 she
just drinks it like water., and about the sprouts and how important they are. And just
about gardening and life in general and get some of her beauty tips for you guys. So now I have the pleasure of introducing
you guys to Annette Larkins. And this is the garden that you guys saw today. And Annette’s
garden is really near and dear to her heart as my garden is to me. And if you take a look
at Annette, you would never know that she is a grandmother, and she could even be a
great grandmother at this point, because she doesn’t look to me like a day over 35. Completely
amazing. And this she attributes to, you know, growing food and her diet, and just simply
what she’s eating. And, you know, in my opinion, this is what I aspire to be, you
know. We can be younger than our actual age. But it’s so unfortunate in this day and
age 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 shows
that she has maybe declined. But she’s been on many local media outlets and they have
plenty of videos on YouTube about her. And nobody’s ever until now showed her garden
and 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 over
45 years. So she has a lot more gardening experience than I ever do. Actually she’s
probably 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 everybody
wants to know is what is that Noni fruit that I just had a little bit earlier, and why do
you juice it so much and why do you, you know, attribute part of your health to the Noni
fruit? Annette: Well, I just happen to like the juice.
I really have never concentrated on, it certainly has great qualities of course, but I’ve
never concentrated on those qualities. It’s just that I drink it because I like the taste
of it. It gives me a little buzz. But the thing is, is that it does have a lot of great
health qualities about it. What it’s the elements that are there, they do. But that’s
just 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 I
don’t drink it, I mean, it’s not like you know regimented to the point that I’m
going to just be so out of whack if I don’t, you know, I got to have my, my, I’ve got
to have my wheatgrass, I’ve got to have my Noni juice. No, no, no, no, no, those are
the things that contribute to health. But there are other things that contribute to
health as well. So the Noni juice, it certainly is a good juice to drink as well as the wheatgrass
juice. John: And these are two juices that actually
most people probably have never drank in life. Annette: Probably. Probably wouldn’t even
like. 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 in
the garden of course. But I’ve always had to do the talking about what this is because
they have no clue. John on the other hand, he knows everything that’s there, and he
gave 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 he
talked, we are both talkers. So you know. I mean, let’s not run over. But we both
talk a lot. And the thing is that other people have been here, but John I’m so delighted
that he’s here because he knows. He’s someone who can totally totally relate. We just had
some Brazilians here, about 8 of, there were 8 people here, Brazilians. But they have no
idea 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 him
travel there because he knows. And so that’s just a great thing to, I feel so good about
that. 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 meeting
and it’s a greet one. And we’re hoping it won’t be the last. John: Yeah, that’s awesome. Yeah and thank
you for having me out. I mean I know you don’t have everybody coming out, you know, you have
a big criteria list attached. Annette: I do indeed. And like I said, it’s
such an, I’m always having different experiences, and I really welcome different experiences
because it’s great, you know. Life, what is it about? You know, you have lessons and
different experiences and all that. And it’s great to have these experiences. But like
I said, John’s experience is something just it’s really really wonderful because it’s
I 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 and
I think that is what is important, you know, the basics of this whole thing. This health
thing 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 because
after 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 from
doing, making this change. So originally it had my change into the different food situation
had nothing to do with health, really. I mean they can get my book, Journey to Health, and
find out what happened, how it came about that I got into, well abstained from the animal
flesh. But after doing that, being a bibliophile, being the reader that I am, I came across
material and it stood to reason that I would come across some material that would lead
me further onto the path because I had begun a path, had absolutely no idea where it was
going to take me. But after reading some things about the, what the refined sugar and flour
and how all of the nutrients are taken from the refined sugar and flour, then I understood
that because I felt differently abstaining from the meat, the animal flesh. I felt differently
after I had abstained from that, so I’m going well you know there’s got to be something
to 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 something
that told me about the dead food, I mean, refined sugar, flour, I decided okay that’s
my next step. I’m going to give that up. I did. Again made a difference. Then it got
into the dairy products with, you know, and eggs with all the mucous causing, and I noticed
I was, at each phase I noticed a difference. So that is how I, so naturally you want to
build on your growth . And so it came to the point where I thought you know what, I don’t
know what they’re doing to the food out there, why not grow my own food. And that’s
how it began. John: Yeah, I want
you guys to get independent of the food system
because you don’t know how it’s being grown, and even if you do choose to eat animal
products, even if you, you know, grow your own animals, slaughter them, you know, take
their eggs or whatever, that may be better than the industrialized animal products that
you 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 they
have the best grass fed or you know eggs you know organic, you know. What are some of the
challenges you’ve seen and why don’t you include them in your diet? Annette: Well, the thing is, is that yes I
would agree with you that if you’re going to do that, and we’re not here to tell anybody
what they should or should not do. I don’t gonna soap box and preach to anyone nor do
I 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. And
that’s what it’s about. So my thing is like I was saying about the dairy products
and even the cooked food, it’s mucusy, you know it causes mucus. And it prevents people
from having great bowel movements, you know, all of that stuff. So, you know, it’s like
the animals, it’s going to be even worse because you’ve got uric acid that you have
to deal with in the animal kingdom. And I don’t think that we were designed actually
John, I don’t think we were designed, our bodies are not designed to digest, to properly
digest animal flesh. I mean, you get a tiger, you get a lion, they have alimentary canals
that are short. Ours is like 30 feet long. I mean, it’s got to go a long way. And you
know digesting food is really, people don’t understand, that’s a lot of work. It really
really 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, you
know, it makes a difference. And so you want to help it as much as you can. So the reason
like you said, if you’re going to do this thing with the, just if you’re going to
do it hey do it yourself, you know. Maybe everybody can’t afford to have a farm but
you 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’ve
stopped eating had nothing to do with nutrition why I stopped eating animal flesh. I began
to abhor it, I couldn’t stand the taste, smell, I couldn’t stand to look at it. I
mean 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, you
know, 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 control
of what you’re putting into your body. You control what the animal if you’re going
to do that. I mean I certainly don’t suggest it. I’m just saying if you’re going to
do it. You know, just be in control. Because we do have control over, there’s certain
things that we don’t have control over, but there are things that we do. And I think
that we need to take it and be in control, do those things that are necessary in order
to make it happen so that it will benefit us. Why not? John: Yeah. I mean, I totally agree. And if
you 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 wrong
in my opinion, is big servings of animal products and small servings of salads. How about big
servings of vegetables and salads and fruits and sprouts and what not and a small portion
of meat. I don’t, I mean that in my opinion if you do, you know, only small amounts of
animal products, you know. It’s not really going to have a major consequence in your
life, you know, provided you eat enough vegetables. Now Annette on the other hand, gave up meat
50 years ago, and you know, she’s 74 years young now. And this is amazing. So if you
want to look like Annette and keep your beauty, right, maybe you want to eat all plants, so
I’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 and
sunflower sprouts and alfalfa sprouts, bean sprouts, pea sprouts, and all the sprouts
that you’re growing. I mean, you must eat a good amount of that everyday. Annette: Well, I even go, I have some stuff
that I sprout, the broccoli sprout, I have the broccoli seeds, I have those. You name
it, I sprout it. And so I do all of that and yeah I mean you know John if you think about
it, people always want to know, they ask me well do you give any tips on gardening which
you do. I haven’t yet put it in any format, but what my thing is is that before plants
reach full maturity, they first grow from seeds into sprouts, shoots, people call them
microgreens, whatever, whatever. This to me is, you know, you think about it, this is
optimal healthy eating because even when you take it from the sprouting environment, for
example 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’re
still 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 continuing
to 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 keeps
people, if you’re eating living foods then that’s the living foods part of it. You
only have live and raw. Now of course your carrots are not going to continue to grow
after you, well if you take a, the tops of carrots and you put them in water, then they
will 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 nutrition
wise, they still are superior, because when you eat them in their natural raw state that
gives you what you need. I mean, your enzymes are there, everything is there. So, and I
have a universal truth. I believe in this. If you eat something in it’s natural raw
state 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 who
will. John: Wow, Yeah I mean so the living foods
is the exact opposite end of the spectrum from, you know, dead animal foods. And so
this 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 ever
known or heard of Kirlian photography that kind of measures the energy rating of the
foods. So if you have Kirliam photograph of, you know, something that’s not alive like
a 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 know
that. But it’s not really aura photos, it’s measuring the rating energy. And in certain
countries 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 transfers
to you so that you’re more full of life, instead of full of not life which is quite
sad. And I see people you know, zombie like, people walking around all the time who just
are 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’m
just 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 the
whole time. And that’s because we’re both so energized. We don’t have to sit. And
isn’t that a wonderful thing. We do not have to sit. And I’m telling you, I get
8 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’s
more than 50 now because, but I’ve done a 100 and I will still do a 100. But mostly
it’s 50 floors, and when I go down and come back up that’s one floor. So that I mean
I just have energy, I have energy to spare. I always said that if we could bottle and
sell the energy that I have, man we could be millionaires because it’s there. And
I 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 very
big part of it. So in addition, of course, to eating and drinking well, we want to get
exercise and that means exercising our minds as well as our bodies. And we want to get
enough sleep. And sleep is dependent upon the individual needs, you know. I was telling
John 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, living
a positive life, eating well, drinking well, doing all the things that I do. And I do a
lot of things. My husband sits back sometimes and goes whew I just don’t see how you do
it. But the thing about it is, you know, you want to get what you need. Like I said if
I do that there’s no scientist in the world that can tell me , and I jump out of bed ready
to 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. And
I think because where we are, we don’t need the rest. Because I could sleep, I told John
I could sleep for days. I mean, I exaggerated but, you know, I’ve slept much longer than
I did. And you know besides getting the rest and the sleep and the exercise and eating
the right foods, of course, we need to include some sunshine in our lives. You know, that
beautiful sun that we have is such a gift. I mean it lightens the world, it gives us
vitamin D and there are other minerals that come from the sun. So, you know, get that
when you can, get some sunshine when you can. And even in addition to that, I think having
a positive attitude. But you know what, you’re doing all those other things, I think it’s
apparent that you’re going to have positive attitude. I’m walking around in stores sometimes
and someone says oh you’re so happy. Well, why not? Because I’m, I might be listening
or singing or whatever, I might even be doing a little dance if the music is on. Because
put 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 you
are happy and you’re smiling, it makes other people happy. You don’t know how many times
I’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 tell
me 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 put
those 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 just
been really fun hanging out with Annette. Because I mean she’s often, you know, featured
on 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. But
unfortunately this is not happening because people don’t take their health or their
gardening seriously enough. And so Annette, do you want to talk about that a little bit
more, 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 chooses
to live his life or in the past? Annette: Yeah. Well, my husband was a butcher
at the time that I became a vegetarian, which no doubt was one of the reasons because when
people would ask me I’m going well I don’t know, I know your four basic food groups like
I said. But I was nutritionally ignorant. I just began to have horrible taste touch
smell of dead animal flesh. But I continued to cook it for my family because I thought
it would be unfair of me to subject them to an ideal that I had seemingly suddenly come
upon. Now in retrospect I really I understood that it didn’t happen all of a sudden. There
are things seething within us and then one day bam it seems like it’s all of a sudden
when it’s really not. It’s just that you’ve been building to that point. But one of the
things I believe that had an influence was the fact that my husband owned a butcher’s
shop. And I would go there and see these half cows hanging up in that cooler. That just
didn’t look right to me. It just did not play, didn’t look right to me. And of course
my husband was eating, well we ate, you know I ate the stuff, I ate it because this was
all I knew. Until that time that I did decide that no no no no enough enough enough I’m
21 now, oh I can make my decisions, I was raised on cows and hogs and all that but I
can make a different stance now. And since I started disliking it or hating it, couldn’t
stand it, but I made the decision and that was it. But my husband, it was funny because
I told the story in the first booklet, Journey to health. We were sitting at the dining room
table 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 wanted
you to know that i have not had any meat for 2 weeks and I don’t ever intend to have
it again. Well he looked at me and he said what’s the matter honey? You think you need
to 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 met
a vegetarian. This is all we knew. And so I knew where he was coming from but he thought
I had gone bonkers. And when I , my husband respects me and that’s so great to know
and to feel all that because after 57 years , 57 years we are going into our 58th year
of marriage, the man still treats me like a queen so that is so wonderful. He’s always
respected things, my thoughts, you know, we have arguments and listen we don’t have
a 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 thought
about 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 he
was still trying to see if I had really lost my mind. But you know, something interesting
about that is that he after when I was in my 18th year of vegetarianism, he decided
that he was going to become a vegetarian. He said he saw the benefits I was deriving
from being a vegetarian even. You know because I was telling John earlier I would , you could
come around me pretending you had a cold, I’d show you how to get sick, I’d show
you how to get down dirty sick okay. Nose runny, puffy eyes, I mean, headache, stomach
ache, everything, I would just get down sick. Now I’m exaggerating a bit okay but I mean
really the whole point is because I mean it’s just that I was so susceptible to colds than
anything 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 the
dead animal flesh. He saw a difference. So he decided that he was going to make that
change. Now being a businessman and back during that time they didn’t have the salad bars
the way that they do now, and they would not, certain things that were available the way
they are now. So he being a businessman , about 6 years later, he decided that he was going
to 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 with
him. But I initially told him when this all occurred, I said to him listen I’ve been
fair for 18 years , they can put that on my epitaph, it was her endeavor to be fair, you
can’t say that I always am but I still to this day try to be fair. So I said to him
I continued to cook it not wanting to do it, but if you ever go back don’t expect me
to 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’s
given 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 have
heard the story about his constipation problem. I thought we were going to have to give him
an enema for the rest of his life. But he started including more raw foods into his
diet, 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 the
morning and he , with warm water and he did that and he was ok. But then, you know, once
you get so clogged up because you know your colon’s like that, well you can spin it
around, spin it around with all that gook gook gook until all that gook is there and
there’s a little hole in the center. And so that’s not good. You’re gonna strain
and all of that. And so he started changing , well this was actually about 2012 that he
started eating more raw stuff. And people always ask me is it too late for me. I get
these calls is it too late for me. But my husband he’s 80, he’s 9 years older than
I am, he’s 82 and the thing is, is that I tell them he’s a prime example of not
too old because he definitely, now let’s understand he’s on medications that , i
mean I haven’t taken an aspirin since a long, if I took an aspirin my body would probably
jump up, I’d jump in somebody’s poo and drown myself. My body would not react to traditional
conventional medication. But my husband he’s on medication, he’s really improving upon
his 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 that
if 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. And
is just, it’s I believe it’s really helping him to live better, you know. So it will if
you, people notice, I have people all the time telling me, you know when I eat a certain
way that what you know that it is. When they tell me that they eat more raw fruits, they
eat more fruits and vegetables and they like you know lessening the meat intake and all
that, they feel better. Well of course you do, your body is going oh wow wow wow feeling
good feeling good. Your cells are being satisfied instead of tantalized. So they’re enjoying
what you’re putting into it. So, you know, And you know that I tell people listen the
first 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. Unless
you’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 while
others need to be weaned. You have to know what kind of individual you are. And go with
it. And it’s just , like my husband right now, and you would think, people would call
me all the time asking me is it too late for me. They’re in their 50s , 60s. And I’m
saying 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, there
is generally the opportunity to make. And mother nature is so forgiving. You give it
a little help, just give it a little go. Even if it’s even after years of abuse. I’ve
seen 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 understand
that 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 want
to encourage you guys to you know eat more plants and more importantly start a garden
if you’re not already , and specially the sprouts and the microgreens, some of the most
important foods. I mean I say this all the time to you guys, I have videos on how to
grow sprouts and microgreens if you guys want to learn , since we’re not going to really
get to have time to cover that today. The next thing I want to ask you Annette is
really important. It’s what’s the most important thing that you want to share with
my viewers today? Annette: Well, if I have a most important
thing, my thing is health is wealth. Get healthy. Get healthy. Anything else you want to do
in life, you can be more productive if you are healthy. We all know that we’re going
to leave here, right. But don’t concern yourself with the leaving, concern yourself
with the living here and now. Whatever age I am, I want to be psychologically, physiologically
and spiritually sound. I would advise you to shoot for that same thing. Because it’s
important. I want my faculties to be clear. I want to be clear. And if you’re eating
a living foods diet, and who’s perfect, none of us are perfect. I quoted Salvador
Dali in my second booklet in the introduction, Journey to health 2. Salvador Dali said don’t
go looking for perfection. I’m quoting exactly, I’m paraphrasing. But the whole point is
he says don’t go looking for perfection because you’ll never find it. So none of
us are going to be perfect but what I follow that up with is saying, but we can do the
best that we can. And once you do that, I mean, you know, things fall into place, you’ll
want to do better. Once you start taking steps in the right direction, you’ll feel so good
about it that you’ll want it. And if you stumble, don’t despair, straighten yourself
up and refocus. If you stumble straighten yourself up and refocus. If you stumble straighten
yourself 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 understand
that you’ve spent a lifetime doing wrong things. So you have to understand that it’s
going to take some time to undo these wrongs. Give it the time that it needs and everything
is going to be alright. John: Yeah whether that’s with your garden
or your health. Because I know a lot of you guys may have gardening challenges and you
may 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 some
of them are ready in 3 days, little small sprouts, and they’re ready to eat now. You
can’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 sprouts
that 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 the
lentils and all of those, they usually just peek out. Somehow I got busy with something
and let them stay another day. And it doesn’t take long. Those peas and those lentils, they’re
good to go after you’ve soaked them appropriate time, they’re good to go in a day. So this
point of time you’ve got live food that you could have in one day. So if you talk
about 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, you
know, whatever else you’re gonna have in your body, put some good stuff in there to
counteract 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 instant
gardener and more, you know, importantly enhance your life by eating the foods. I mean, this
is why I garden. This is why I got into gardening and growing food, because I had a health challenge
and 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 these
videos to educate you guys about gardening. And then how everybody should take some control
of , 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 truly
believe it until maybe they’re sitting at the possible end of their life, You know like
I was in my 20s and I’m like my health is really my greatest wealth because without
your health you have nothing. I was almost maybe not even going to be here anymore. So
I really take this seriously, and want you guys maybe if you don’t take this as seriously
as me or Annette, that’s fine, I don’t really care, but just you know make a little
bit more of a part of your life and take the time to garden, take the time to juice, take
the time to make a blended smoothie if you don’t want to take the time to juice, you
know. But take some time in your life because you are worth it. Annette: Indeed John: So anyways, that’s pretty much it
for this episode, it’s getting kind of rather long and I know a lot of you guys don’t
like 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, how
can 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 anything
new 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 and
that’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 interested
in anything that I have, you can go to the orders page which is on that red strip which
is the Navigation bar, menu bar, go to the right of there and press Orders and you’ll
see everything that I personally have, my dvds and my booklets and that is is how you
can get more of what I’m doing. And listen good health to everybody. John: Awesome. Yeah, so , but, if you guys
enjoyed this episode hey please give me thumbs up to let me know. I’ll come back and visit
Annette next time I’m in town. Also be sure to check my past episodes. I have over a eleven
hundred episodes now educating you guys how to grow your own food at home. Also be sure
to click that Subscribe button right down below to be notified of new and upcoming episodes
that I have coming out about every 3 to 4 days. And I guess what that, this is John
Kohler with growingyourgreens.com . We’ll see you next time, and until then remember-
keep on sprouting.