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Bee Panacea: Eternal Youth In A Bottle

Home Homesteading News Bee Panacea: Eternal Youth In A Bottle

Have you heard about the magic in a bottle? If you haven’t, it’s really something you should check out. It’s bee panacea and you should start reaping its glorious benefits!

— This post is courtesy of Honey Colony (original publish date July 31, 2013) shared with permission —

Bee Panacea: Eternal Youth In A Bottle

Humankind has long railed against the relentless hands of time. Spanish explorer Ponce de León’s quest for the “Fountain of Youth” lives largest in the cultural imagination, yet similar cure-all folktales abound worldwide: Native American Cahuilla Indians revered the red sap of the Elephant Tree, Hindu scripture refers to Amrita, a god-given substance hidden beneath the depths of the sea, and more than one Chinese emperor has allegedly died from mercury poisoning because a royal alchemist swore the chemical element had auspicious qualities.

Monika and Gosia Kozdrowiecka don’t pretend to have found the elixir of life. But the sisters of Virgin Raw enjoyed their own soul-searching quest to develop a signature product called Bee Panacea, which might be the next best thing to finding eternal youth.

Crafted in Gosia’s own kitchen in 2011 following a year of trials, Bee Panacea is a veritable elixir of nutrition, resulting from a combination of dozens of nutrient dense superfoods such as bee pollen, royal jelly, and propolis. The panacea also contains chlorella (a micro-algae and powerful chlorophyll-rich detoxifier), spirulina, maca (a root used to balance endocrine hormones and enhance the immune system), ginseng, a host of other herbs, a sprinkle of Himalayan salt crystals, and four strains of probiotics wrapped in a thick lather of locally sourced raw honey.

“In the beginning, we just sold stuff we loved made by other people,” Monika explains about her company. “But then we started working with doctors, nutritionists, and other health experts to develop (the panacea). We went through an exhaustive process to finalize a formula, which ended up being quite complex.”

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Virgin Raw Bee Panacea: Eternal Youth In A Bottle

Indeed, it would be difficult to find a complete source of this much high nutrient content in one place, all of which have shown profound health benefits. Raw honey has even begun to gain endorsement from mainstream experts. Even “The Today Show” (not exactly known for pushing the boundaries) did a segment on its benefits in early 2013.

The Kozdrowieckas sold their first samples of Bee Panacea from a little table stationed at a local co-op and immediately enjoyed a fan base of customers who praised the laundry list of superfoods packed into each spoonful. YouTube videos and scads of other online reviews quickly followed, featuring newly devoted Panacea-ites touting everything from weight loss and increased energy to enhanced immunity and regularity with every bite. Even big wave surfing legend Garrett McNamara recently became a fan (as well as the product’s first celebrity endorser). Impressive, considering the sisters rely solely on word-of-mouth advertising.

“We spend nothing on marketing,” Monika says. “We firmly believe in karma, so we don’t push our products on anyone. Customers come to us because they love what we sell.”

“In less than two years, the panacea already accounts for 95 percent of our sales,” adds Gosia, who recommends one teaspoon each morning since it’s so potent.

Virgin Raw Bee Panacea: Eternal Youth In A Bottle

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The Long And Winding Road From Poland To Panacea

The sisters’ karmic approach is rooted in the winding road that brought Monika and Gosia together to launch Virgin Raw (VR) in the first place. Born in Wrocław, the largest city in western Poland, the pair could have been poster children for hardscrabble Cold War stereotypes. From a tiny studio apartment where their family resided, the two girls would descend four flights of rickety stairs to fetch water and coal in buckets, lugging them up to cook, wash, or huddle around an open fire.

“We were lucky, though, because our grandmother had a small farm in a village outside the city,” Monika says. “That was really our first experience with locally sourced food, though nobody called it that. It sparked our interest in nutrition from an early age.”

Then life got in the way, as life often does. Six years older than her sister, Monika went off to university to study psychology and later ended up working as an au pair in the United States. The travel bug soon had her touring throughout Asia, where she became enamored by the homeopathic approaches to health and medicine she found along the way.

Gosia, meanwhile, studied nutrition and launched her own natural cosmetics line back in Poland. Although not very close to her sister during this period (demographically or emotionally), she visited Monika in California on a whim a few years later. That’s all it took for the sisters to forge a vital friendship.

“We discovered that we were reading the same books on health and wellness and that our interests had almost telepathically joined after all that time apart,” Monika says. “Virgin Raw is really the result of us coming back together as a family.”

Now virtually inseparable, the sisters compare themselves to the worker bees so vital to VR’s burgeoning product line — putting everything they have into the business. They take that comparison seriously, too, regularly visiting local beekeepers where their honey is acquired to ensure no additives are used and that the bees are properly treated.

Aside from being simply good karma, this measure highlights a long-standing controversy over the harvesting of royal jelly (the secretion that feeds both the larvae and the queen). Such harvesting is frequently targeted by critics who decry the use of honey products from Chinese companies, which are largely suspect when it comes to sustainable beekeeping practices.

“Nothing comes from China,” says Monika. “We always make sure our beekeepers take the proper measures to obtain the royal jelly without causing any damage to the hive. That’s priority one for us.”

Virgin Raw honey candies and nutritional bars are now in the works following the success of the Bee Panacea, though neither sister appears worried about how their future products will be received.

“We’re learning every day about how to make the best products with the best nutrients,” says Monika. “And we are together. That was our mother’s biggest dream for us. That’s all that matters.”

Makes you want to try it right? Let us know what you think about it below in the comments!

Next: Is Adulterated Honey Real? | Bee News

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NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!


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Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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