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Kate Shemirani On Cystic Fibrosis Plus The Truth About Guy Fawkes (Video)

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Published on: October 9, 2021

Remember, remember, the Fifth of November
Gunpowder treason and plot
I see no reason why gunpowder treason
Should ever be forgot

The Sons of Liberty’s health and wellness expert Kate Shemirani joins us in this episode for some real history concerning Guy Fawkes as the fifth of November approaches and Londoners are preparing for a major protest that resembles something out of V for Vendetta.  She’ll also be discussing things one can do who is suffering from cystic fibrosis.  We go way over time with lots of valuable information, so hang onto your seats!

You can help Kate as thanks for all the information she supplies by getting your nutritional supplies from her at the links below.

Genesis Healing

The Good Inside

Contact Kate Shemirani Here

Join The British Nursing Alliance On Telegram

Help Support Kate’s Crowd Justice Fund To Help Cover Legal Expenses She Is Incurring Due To Speaking The Truth About The Plandemic And The Jab Here

Get Hydrogen Peroxide Here

Pick Up Chlorine Dioxide Here

Get DMSO Here

Get Collodial Silver Here

Pick Up Zeolite Here

Protect yourself and family from 5g/EMF/RF here

Articles, links and videos mentioned in this episode.

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GRASS DOESN’T WORK, THE ROCKS DO! (BOOK) – Save 20% off when you use the promo code ROCKS at checkout

Protect yourself and family from 5g/EMF/RF here

British Artist Raps To Kids “Don’t Take The Vaccine” – & He’s A Hit! (Video)

Over 75% Of Vermont COVID Deaths Are In The “Fully Vaccinated”

How A People Are Protected So That They May Fight Against The Enemy

Incredible! Family In Downtown Los Angeles Grows 6,000 Pounds Of Food A Year On 1/10 Acre Off Grid (Video)

These Three Young Girls Are Wiser Than Many Adults When It Comes To The Experimental Jab (Video)

Hospital Lab Assistant Coerced Into Taking Experimental Shot: The Mandate Did This To Me (Video)

Recipe #1: For one person use a 4-quart pot, chop, do not peel, the following vegetables, cover with purified distilled water. Simmer slowly for 2 hours, then put through food mill:

1 medium celery knob             1-1/2 lbs tomatoes

1 medium parsley root             2 medium onions

Garlic as desired                      1 lb potatoes

2 small leeks                            A little parsley

Recipe #2: Step One: Hippocrates Soup Stock: For two people use a large (4-5 quart) pot. Clean vegetables, chop, do not peel. Cover with purified water. Simmer slowly for about 3-4 hours, then strain. Toss out the exhausted vegetables. Makes about 4 quarts of soup stock (2 days worth).

Soup Stock

1 Cup  celery knob              1 Cup parsley root

3 Cups leeks                       3 Cups onion

A handful of fresh thyme       Garlic as desired

Recipe #2: Step Two: Add The fresh vegetables.* Makes 4 servings. Serving size: 2 Cups

The Soup

1 quart of the above soup stock, strained

1 Cup leeks                        ½ Cup onion

½ Cup tomatoes              2 Cups potatoes

½ Cup parsley root             1 Cup carrots

½ Cup celery root (okay to infrequently substitute stalks of celery, chopped)

Add the chopped vegetables to the stock, simmer slowly, until the potatoes are done.  It can be served after being ground through  a Foley food mill (the traditional way), put through a blender, or eaten as a chunky stew. Use within 3 days.

*Note: The basic idea is to consume 1 Cup of the soup stock and 1 Cup of fresh vegetables 2 times per day. The medicinal ingredients of “Hippocrates Soup” are leeks, celery root, and parsley root. The potatoes are for calories and protein. The onions and tomatoes are added for flavor! The flavor is optional. The following suggestions are very different in flavor, they are simply suggestions to get you started. Have fun with this — experiment! Enjoy!

 Italian Tomato Soup: Per 1 Quart soup stock add: 1/2 Cup of sliced potato, celery, and green beans. Allow to simmer til tender. Add: 1/2 Cup sliced zucchini,  bell pepper, tomato, 1 clove garlic, fresh onion. Soak sun dried tomatoes in stock then blend in blender and add to soup. Herbs: basil, oregano, rosemary.

Oriental Soup: Slice vegetables very thin, julienne: celery, bell pepper, zucchini. Add sliced Jerusalem artichoke, mung bean sprouts, sliced cabbage. Add lemon juice and garnish with green onions and fresh cilantro.

Orange Soup: To Soup Stock, add sweet potato, potato, squash, and carrots. Add a little cumin and ginger. And just before serving add the juice of one orange.

Broccoli Soup: To stock add broccoli stems, potato, apple, celery, and onion. Grind in blender, return to heat and add broccoli tops ‘til just tender.

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