Vibration

Published: Wed, 03/19/25

Updated: Wed, 03/19/25

March 19, 2025

Vibration

by Jo Francks, MH

One of the things Dr. Christopher taught his students was that they would be teachers who would teach people and take them by the hand into a new life of happiness and health. He said that in the new Aquarian Age it won’t be doctors, it will be teachers and that’s why we’re here.

Dr. Christopher knew there is a deep connection between emotions and health. He shared his own story of when he developed thyroid cancer. The doctors wanted to remove his thyroid. He knew cancer came from hate, but he thought he loved everyone and held no grudges. He discovered that the hate came from the time he was left at an orphanage by his parents when he was a toddler. When he cleared the hate and forgave them the cancer cleared and he was healed. He was also living a very clean life conducive to perfect health. He knew that we need to learn to love to get well. We’re here to love others.

Love is an emotion that creates a high vibration in the body. As Dr. Christopher put it, “People who don’t have love, who are hating and nasty and unfit to live with are the constipated people. Obnoxious, cantankerous. That’s where it comes from.”

The human body has a vibration that is precious and we are here to learn the principles of love that can raise the vibration. In the experiment of comparing frozen water molecules from containers labeled with the word love compared to the container labeled with hatred, the molecules of love looked like a beautiful snowflake, symmetrical and perfect. The frozen water molecule that came from the container labeled hatred had no form or symmetry. Since we are made up of around 75% water, I want to have the molecules of love, don’t you?

So, how do we get to that vibration? We can learn from the story of the 2 brothers, preteen and early teen, who were brought into the office by their mother who had to hold them apart to keep them from harming each other. She came to Dr. Christopher as a last resort. She had taken them to doctors, psychiatrists and other experts who could not help these boys. They had to have constant adult supervision to keep them from harming each other from the time they were babies. After finding out that their diet consisted of junk food and a lot of meat, he put them on the mucusless diet. He got them to clean out their bowels and clean out their bloodstream. 90 days later they came back to the office arm in arm, laughing and joking. Their mother stated that it’s a new life. This all happened because they had changed their life and raised their own vibration.

We were told that there can never be freedom from disease as long as we have a dirty bloodstream. Never!

We are dealing with so many more toxins than Dr. Christopher dealt with but the principles he taught are just as applicable. Cleanse our bodies, eat live vibrant foods to raise our vibration so we can live in the Aquarian Age.

Jo Francks is a Master Herbalist working at the School of Natural Healing.

Dr. John R. Christopher founded The School of Natural Healing in 1953 with the intent to teach people how to cleanse and nourish their bodies in order to heal and prevent disease. His dream was to have an Herbalist in every home, and a Master Herbalist in every community. Join his legacy at The School of Natural Healing!

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Nourish & Glow Miracle Bowl

by Angela Liddon from ohsheglows.com

This bowl is packed with so many nourishing ingredients, you'll be glowing in no time! It's filled with a homemade "tuna" salad, homemade sun-dried tomato hummus, sliced avocado, hemp and pepita seeds, and creamy lemon-dill dressing to top it all off. When you need a major energy boost, this salad is for you! Feel free to use your own hummus and dressing to save time.

The Nourish and Glow Miracle Bowl
Ingredients
 2-3 cups Mixed Power Greens (or green of choice)
 1/2 cup halved cherry or grape tomatoes
 1/2 cup sliced cucumber
 1/3 cup julienned carrots or beets
 1 green onion, chopped

 Half avocado, sliced
 1/4 cup Sun-dried Tomato Hummus (see recipe below)
 Large scoop of Perfected Chickpea Salad (from OSG cookbook) or Flaked Almond Tuna Salad (see recipe below)
 1/2 tablespoon hemp seeds
 1/2 tablespoon pepita seeds
 Creamy Lemon Dill Dressing (see recipe below)

Directions
1. Add greens into a large bowl. Layer on your desired toppings and drizzle on the dressing and garnish with hemp/pepita seeds.

Sun Dried Tomato Hummus
A quick and easy flavorful hummus that comes together in minutes! If you don't have any sun-dried tomatoes on hand, feel free to make it without.

Ingredients
 1 small garlic clove
 2 tablespoons oil-packed sun-dried tomatoes
 1 (15-ounce) can chickpeas, drained and rinsed
 3 tablespoons tahini
 2 tablespoons fresh lemon juice, or to taste
 3 tablespoons water
 drizzle of olive oil
 1/4 teaspoon smoked paprika
 1/2 teaspoon fine grain sea salt or pink Himalayan Sea salt, or to taste

Directions
1. Mince garlic in a food processor.
2. Add the rest of the ingredients (except the salt) and process until smooth. Add salt to taste and process again until combined.

Tip: For a super-smooth hummus, pop off the chickpea skins (and discard) before beginning.

Creamy Lemon Dill Dressing
This creamy lemon-dill dressing comes together in seconds and it's such a fresh compliment to a spring salad. If you aren't a dill fan, feel free to leave it out. It's still tasty either way! I recommend making this dressing the day before you plan to use it (or at least a few hours before if you can) because it thickens up in the fridge when chilled (however, it's not absolutely necessary to chill it first). This dressing is adapted from Vegan Yumminess.

Ingredients
 1/2 cup water

 1/4 cup raw cashews, soaked
 3-4 tablespoons fresh lemon juice (I used 4 tbsp)
 2 tablespoons nutritional yeast
 2 tablespoons extra virgin olive oil
 1 tablespoon fresh dill (see note)
 1/2 small garlic clove
 1/4 + 1/8 teaspoon fine grain sea salt, or to taste
 1/4 teaspoon onion powder

Directions
1. Soak the cashews in water for 2-8 hours before starting (to soften). You can skip this step if you have a Vitamix. Drain and rinse cashews before starting.
2. Add all the ingredients into a high-speed blender and blend until completely smooth. Adjust ingredients to taste if desired.

Notes: You can use dried dill weed instead of fresh dill. Add it in small amounts at a time, to taste (I would start with 1/4-1/2 teaspoon and add from there).
I prefer my dressing tangy, so I opt for more lemon juice. For a less tangy dressing, you can reduce the amount I used or you can add a touch of sweetener to taste.

Flaked Almond “Tuna” Salad
Rather than using tuna fish to create this salad, my plant-based version uses raw almonds which are soaked until plump and then processed until flaked in texture. Once the flaked almonds are mixed with some vegan mayo, Dijon, celery, green onion, lemon, garlic, salt, and pepper, it turns into a creamy, fresh, and crunchy topping for a salad, crackers, sandwich, or wrap.

Ingredients
 1 cup (155 g) raw almonds, soaked
 1 celery stalk (80 g), finely chopped
 2 green onions (30 g), finely chopped
 1 garlic clove (6 g), minced
 3 to 4 tablespoons (45 to 60 mL) vegan mayo, to taste
 1 teaspoon (5 mL) Dijon mustard
 2 to 3 teaspoons (10 to 15 mL) fresh lemon juice, to taste
 1/4 teaspoon fine grain sea salt, or to taste
 Freshly ground black pepper, to taste
 Pinch of kelp granules (optional, lends a "fishy" flavor)

Directions
1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well.

2. Add drained almonds into a food processor (there's no need to peel the almond skins unless you want to) and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl.
3. Add the chopped celery, green onion, garlic, mayo, mustard, and lemon into the bowl. Stir well to combine. Season to taste with salt and pepper. Add a pinch of kelp granules if desired.
4. Serve on top of a salad or lettuce wrap, or in a sandwich or wrap. Refrigerate leftover salad for up to 3 days.

Tip:
Make it soy-free: Use soy-free vegan mayonnaise, such as Vegenaise brand.

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