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We're The A Team Of Faith Min Larry Cornelius It's Up Up & Away With Mother's Nature Fruits & Veggies Juices to Prevented Cancer Transmuting Illnesses diseases and Roasted Chicken with Ancient Herbs and Spices...Because an Ounce of Prevention is Worth a Pound of Cure "Ben Franklin." Hello I'm Minister Larry Cornelius Sr. CEO / President of the A-Team of Faith and Rehab 911 Online Motivational Programs 501(3) (c) Not-For-Profit Religious Corp. a place where soldiers can examine for themselves the effects of service rendered in the Arm Forces of America and Rehab 911 Research Cancer Center. Breaking News folks ... it's up up and away each day charged up with Mother's Nature fruits and veggies for breakfast and with roasted chicken and ancient herbs and spices to mature a healthy kind of protein lunch and dinner 'nutrients - the good things in food' that help your body grow and maintain itself. And for more information please go to: http://www.bangkokpost.com/learning/learning-from-news/335007/chicken-meat-good-for-your-health. So without further ado; Fruits & Veggies Recipes at: http://www.raw-foods-diet-center.com/vegetable-juicing-recipes.html Juicing Recipes Click below to see recipes other visitors have shared Apple-Pear-Carrot Juice 2 Red Apples 2 Green Apple 2 Pears 4 Carrots Optional (Handful of spinach) The Fabulous Fennel Drink 1 fennel 2 granny smith apples 2 handfuls of spinach 1 Bartlett pear 1 mango 1 celery stalk 1/2 thumb size piece of ginger Everything ... Spinach and Root Blend I am fighting breast cancer and I have stopped using food supplements. This juice reduces pain drastically and I hope it will heal me. Spinach Roasted Chicken With Collards Recipes at: http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-chicken-collards-00100000086759/index.html. Ingredients 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds) 2 pints grape tomatoes 3 tablespoons olive oil kosher salt and black pepper 1 medium onion, sliced 1 bunch collard greens, stems discarded and leaves cut into 1-inch strips Directions 1.Heat oven to 450° F. On a large rimmed baking sheet, toss the chicken and tomatoes with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the chicken is cooked through, 30 to 35 minutes. 2.Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring frequently, until softened, 4 to 6 minutes. Add the collard greens and cook, tossing frequently, until tender, 5 to 7 minutes. Serve with the chicken. We're the A-Team of Faith