The Water Secret, by Howard Murad, M.D.
The Water Secret, by Howard Murad, M.D.
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Book Details:
Wiley
Paperback, 288 pages
$18.95
ISBN: 978-0-470-55470-8

The Cellular Water Secret Smoothie
½ cup pomegranate juice (unsweetened)
½ cup soy, low-fat, or nonfat milk
½ cup blueberries (fresh or unsweetened frozen)
1 tablespoon lecithin granules1 tablespoon ground flaxseed
2 tablespoons dried goji berries
3 to 4 ice cubes or crushed ice (optional)
Stevia extract or agave nectar (optional) to taste

Combine all ingredients in a blender until smooth.

Chicken Vegetable Soup
2 cups vegetable broth
1 cup fresh or frozen corn kernels
1 celery stalk, diced1 small carrot, diced
1 small onion, diced1 cup cooked skinless boneless chicken breast, diced or shredded
½ cup tomatoes, diced
2 tablespoons fresh parsley, finely chopped
Salt and pepper to taste

In a saucepan, combine the vegetable broth, corn, celery, carrot, and onion.  Bring to a boil. Reduce the heat, cover, and simmer for 25-30 minutes or until the vegetables are tender. Stir in the chicken, tomatoes, parsley, and salt and pepper. Heat thoroughly. Makes 6 servings.

Dinner Party Secret Salad
2-4 bags organic mixed baby greens (depending on how many people you’re serving)
6-10 green onions chopped
Medjool dates (pitted, diced; figure 1-2 dates per person)
1 bunch cilantro (fresh, chopped)
1 bunch Italian parsley (fresh, chopped)
¼ cup rosemary (fresh leaves)
¾ to 1 can garbanzo beans
½ cup nuts (chopped, any kind or combo, such as walnuts, almonds, pecans- try roasting raw versions in oven for 7 minutes at 350º degrees).
¼ cup sunflower seeds (raw)
½ cup cheese crumbles (Gorgonzola, feta, or goat)
1 avocado, diced
The juice from 1 lemon and/or orangeSalt and Pepper to taste

Combine ingredients in large salad bowl. Drizzle with balsamic vinaigrette.

Vegetarian Chili
1 pound tofu, crumbled
1 tablespoon soy sauce or Bragg Liquid Aminos
1 medium onion, chopped
½ green pepper, chopped
2 cloves garlic, minced
2 tablespoons canola oil
2 cups cooked pinot beans1 can (16 ounces) tomato sauce
1 cup vegetable stock
1 tablespoon chili powder

Stir together the tofu and soy sauce in a large bowl. In a large pan, sauté the onion, green pepper, and garlic. Add the tofu and continue cooking until the tofu is browned. Add the beans, tomato sauce, vegetable stock, and chili powder. Mix thoroughly. Bring to a boil. Makes eight 1-cup servings.