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"Maybe it's the fall sports season that has so many of us in the competitive mood lately. Seems like things have really heated up on the weight loss surgery scrimmage lines where it is more popular than ever to compare and compete with one another in our weight loss. And while some healthy competition can be a great motivator the comparison of weight loss can lead to utter discouragement. I see it even with the 5 Day Pouch Test that people are making comparisons in how much weight is lost in the 5 days and if they do not meet that superficial standard they consider their 5DPT effort a failure. It is not." Continue Reading
anise, cardamom, chamomile, cilantro, coriander, lavender, lemon balm, licorice, peppermint, red pepper, and spearmint.Peppermint may very well be the best digestive herb available. It is antibacterial and will fight-off food borne bugs. It promotes gastric secretions so you digest food more efficiently. It is antispasmodic, helping to prevent and relieve abdominal cramps and it is carminative to settle the stomach and prevent gas. Try a nice cup of peppermint tea one hour before meals and see how it works for you.
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Garlic JellyThis may sound strange at first but when used in small amounts to moisten and season lean protein this jelly packs a powerful flavor punch. The slightly sweet garlicky condiment is good whisked into soups, gravies and sauces. One batch makes three half pints which store well refrigerated. Don't be afraid of the sugar in this recipe because it is enjoyed in such small quantities with protein that your blood sugar will not be adversely affected. In addition, enjoying a slightly sweet flavor with lean protein tends to increase the length of time we experience satiation.
3 cups white wine vinegar
1/2 cup garlic, peeled and chopped
6 cups sugar
2 cups water
6 ounces liquid pectin
In a 2 1/2 quart saucepan, simmer the vinegar and garlic for about 15 minutes. Remove the pan from the heat and cool slightly. Pour the liquid into a clean 1-quart glass jar. Cover the jar and let stand at room temperature for 24 - 48 hours. Strain the vinegar and garlic through a wire strainer into a 6-quart kettle. Discard garlic. Measure 2 cups of liquid. Add more uncooked white wine vinegar, if necessary, to equal two cups. Add the sugar and water to the vinegar, stirring to dissolve the sugar. Bring to a full rolling boil over high heat. Stir in the liquid pectin and return the mixture to a boil for exactly 1 minute, stirring constantly. Skim off any foam with a metal spoon.
Pour the jelly into hot, clean jars, leaving 1/4 inch of headspace. Cap and seal. Process in a boiling-water-bath canner for 10 minutes.