Go here to learn more about CCHR the mental health watchdog!

My long time readers know that I was court ordered to eat a cocktail of psychiatric meds twenty years ago after the birth of my oldest daughter in 1988.

This blog is devoted to the cause of imploding Psychiatry. While in the throes of Post Partum Psychosis I was hospitalized at Clinton Valley Center in Pontiac Michigan, a state asylum, and forcibly drugged against my will. I had been breastfeeding my daughter and was forced to stop nursing her. A few hours after being admitted, I was gang raped by four orderlies and then thrown naked into a seclusion room where I experienced the most tortuous hours of my life.

Through the grace of God I have been able to recover, give birth to four more children, and have lived a relatively healthy life emotionally and I HAVE NOT TAKEN ONE DAMN PILL in the past twenty years.

If you would like to read my story it is hosted on Amazons Kindle as an E-Book.

Arianna tells Rupert to STOP WHINING!

December 2, 2009Jenny Marie Hatch Leave a comment

WSJ: FTC to Examine Possible Support of News Organizations

“It’s time for traditional media companies to stop whining,” she said.”

“…The same people who never question why consumers would sit on a couch and watch TV for 8 hours straight can’t understand why someone would find it rewarding to weigh in on the issues — great and small — that interest them. For free. They don’t understand the people who contribute to Wikipedia for free, who maintain their own blogs for free, who Twitter for free, who constantly refresh and update their Facebook page for free, who want to help tell the stories of what is happening in their lives and in their communities… for free.

At the Huffington Post, and at the Huffington Post Investigative Fund, we deeply value the role of professional reporters and editors, and have dozens of them on payroll. And we think the value of editors will only increase as the constant stream of information coming at us continues to swell — making trusted guides and curators more and more essential to keeping us from being swept away.

But there is no denying that thousands and thousands of other people want in on the process and have much to contribute to it. And that number will only continue to grow. To deride the value of their contributions is to completely misunderstand the world we live in.

And the sooner we all embrace that world, the sooner we’ll be able to stop the name calling, put aside the increasingly desperate metaphors and increasingly desperate revenue models, and focus on what really matters: ensuring that in the future, journalism will not only survive, but be strengthened and thrive.”

Jennys Flu Soup – a Great Vegan Recipe

December 2, 2009Jenny Marie Hatch Leave a comment

Here is the recipe….

Jenny’s Flu Soup:

2 onions

2 bulbs of garlic (about 20 cloves)

2 tablespoons sea salt

½ cup olive oil

¼ cup oatstraw tea (you may need to go to a health food store to get this)

2 tablespoons flax seed

¼ c Red Raspberry leaf tea

½ cup quinoa

1 cup brown lentils

½ cup sprouted brown lentils

2 potatoes

10 large carrots

1 tsp cumin

10 whole coriander seeds

Essential oils of Thyme and Oregano

Dried herbs of Thyme, Oregano, and Parsley

Directions for soup:

Cook onions, garlic, and olive oil in a pot.

Add in chopped potatoes, carrots, and one Tablespoon of the sea salt.

Let this cook for a few minutes, then add in the Quinoa, and sprouted lentils. (Sprouted lentils have the highest concentration of vitamin C of any food).

To sprout lentils just cover a half cup of them with water over night. Drain in the morning and keep them wet until a ¼ inch tendril of sprout is detected. (This takes about 35 hours)

Fill a separate pot with two quarts of water to make soup stock. Add in the peels from the garlic, flaxseed, the oatstraw, raspberry leaf tea, and the peels from the carrots and potatoes. Bring the stock up to a hard boil for twenty minutes.

Cover the cup of brown lentils with water in a bowl. After soaking them for a few minutes, add the lentils and the water to the soup.

After the stock is finished boiling, strain the liquid into the soup pot. Recover the stock vegetables with another 2 quarts of water, and bring to a boil. Once again, strain the stock vegetables and add that liquid to the pot of soup. This ensures that the maximum amount of nutrients from the herbs will be included in the stock. This stock is chock full of essential fatty acids, vitamins, and minerals.

Add in the ten whole Coriander seeds. Cover the pot and let simmer for three hours.

To finish the soup, add in the drops of Essential oils of Thyme and Oregano (one or two drops of each) – Therapeutic grade oils are best, and then toss in the dried herbs.

I made this soup for my family and asked them to describe it for you who are reading…

Husband Paul – “on a scale of one to ten, this soup was a six in terms of my all time favorite soup”

Shelly (16) – “it was OK, wouldn’t want to eat it every day”

Allison (13) – “too spicy, but I would eat it if I was sick”

Jeff (11) – I liked the carrots, but that was about it…”

Andy (9) – “yum!” (Andy will eat ANYTHING!)

Ben (2) – Ben would not even try the soup

I thought it was delicious, really spicy, with a powerful effect on my throat and sinuses, I could feel it moving through my system cooking out all the junk. I plan to make this soup a couple times this season both to help prevent the flu, and if we get it, to help heal those who may be ill.