(CNN) — Suspects in a bizarre burglary beat to death 920 chickens at a farm in central California earlier this month, authorities say.
The suspects pulled back a portion of the fence at the Foster Farms facility in Caruthers, California, on September 20 and “once they were inside… used a golf club, we believe, (or) possibly some other type of instrument, to maliciously kill several hundred chickens,” according to Deputy Chris Curtice with the Fresno County Sheriff’s Department.
In a statement, Foster Farms calls the random act of violence an “unconscionable act of animal cruelty.” The company is “working with local law enforcement on their investigation into this matter and is offering a $5,000 reward for information leading to the arrest and prosecution of the persons responsible for the crime.”
Curtice says evidence collected at the scene — including part of what authorities believe is a golf club used in the slayings — is a crucial clue that may help identify the suspects.
But they are also “asking for anyone’s help who might know anything about this,” he said.
Foster Farms operates more than 100 ranches along California’s Central Valley, according to its website. The company says it was the first major U.S. poultry producer to earn the American Humane Certification.
"It is the express policy of Foster Farms to treat its birds humanely and with compassion. Any intentional act to the contrary is unacceptable," a company statement said.
Holy Crap This Is So FUCKING IRONIC! Oh no… Foster Farms is upset because someone else abused their chickens?!?!?!.. Hypocrites….

Foster Farms released a statement calling the crime an “unconscionable act of animal cruelty.” The hypocrisy of that statement is beyond me. The only thing that distinguishes the “psychopath” who killed the chickens and the employees of Foster Farms is a paycheck. Sickening.

I made me, my dad and my boyfriend some veggie/fruit juice one night, and among the veggies was: beets. The next morning, I went to the bathroom and it looked as though there was blood in my urine. I panicked. Then, I asked my dad and boyfriend if the same thing happened to them, and they said yes. So I did some research, and it turns out what we did is actually widely known as the beet test. 
The beet test determines if you have low stomach acid and/or poor digestion. If you have low stomach acid/poor digestion, when you pee after eating beets, you will see a discoloration in your urine that varies from red to pink. This is known as beeturia. Beeturia is caused by belatin pigments in the beets, breaking down and being excreted.” In regards to your stomach, the stomach acid and flora in the gut are important in breaking down pigments. If you are low in flora and stomach acid, the pigments will not break down and leads to beeturia. This can result in a pinkish-red pee or poop. The less pigments, the better condition your tummy is. Also, if the color is taking a long time to move out of your body, this can be a sign that your transit time is slow (from the moment you eat to the moment you poop and pee). Any longer than a day is also a warning sign of poor digestion.
If you haven’t read my article on low stomach acid/poor digestion, and the causes and symptoms of it, click here.
Taking the test is really simple. You can:
Eat them raw
Make a juice
Make a smoothie
I personally prefer juices because I can juice more beets and add other fruits to it to make it taste better.
Beet Root Test Juice:
3 beets
2 apples
Juice and drink.

It’s that simple. As soon as you eat the beets you should track the time and date, and how long it took to come out your body. Also track the intensity of the color. If you had an intense beet color in the urine or poop or the transit time was longer than a day, click here for tips on how to better your digestion and stomach acidity. 

Hangover Cure Smoothie
Suffering from Saturday night booze fest hangover? Give this hangover smoothie a go: 

1 tablespoon coconut oil, to help brain function and balance glucose levels

1 cup Greek yogurt, probiotics help to bring back digestive balance

1 tablespoon chia seeds, also excellent for digestive balance

1 small banana, for potassium and to help soothe your stomach

1/2 cup frozen spinach or kale, to aid in detox and alkalinity

1/2 cup fresh or frozen blueberries, powerful antioxidants to help the system reverse yesterday’s damage

1 cup coconut water, to hydrate and restore electrolytes

Honey and cinnamon to taste, excellent mood elevators

2-3 ice cubes

Mix ingredients together in a blender and serve.

GoodBelly is a line of delicious dairy-free, soy-free, vegan and kosher probiotic drinks. Good Belly helps to support the immune system, aids in digestion and helps with IBS issues.


RECIPE: Blend 1 cup of frozen blueberries, 2-3 frozen bananas, 1 tbspn of coconut flesh butter 
(Tools used: BlendTec Blender )
Besides being amazing for clearing skin, blueberries also improve brain health & memory. ✌


Gala apple + peanut butter and celery + peanut butter + raisins.
No-Bake Peanut Brittle

1 cup sugar
1/2 cup light-colored corn syrup
3/4 cup coarsely chopped peanuts, toasted
1 coconut oil
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon baking soda
Line a jelly-roll pan with parchment paper.
Combine sugar and syrup in a 2-quart glass bowl.
Microwave at HIGH 3 minutes (sugar mixture will be clear and bubbly). Stir in peanuts.
Microwave at HIGH 3 minutes or until mixture is a light caramel color, stirring every minute.
Stir in butter, vanilla, and salt.
Microwave at HIGH 1 1/2 minutes or until mixture is the color of peanut butter.
Add baking soda, and stir until texture is foamy.
Quickly pour mixture onto prepared pan. Spread to 1/4-inch thickness.
Let stand 30 minutes. Break brittle into pieces, and store in an airtight container for up to a week.
spaghetti squash with onions mushrooms and rosemary

2 medium spaghetti squash, about 4 1/2 pounds total
1 tablespoon plus 1 teaspoon extra-virgin olive oil or roasted garlic oil
1 large sweet onion, sliced
8 ounces mushrooms, sliced
1 teaspoon chopped fresh rosemary
3/4 teaspoon salt
½ teaspoon pepper
½ cup No-chicken broth or reduced-sodium chicken broth
2 to 3 tablespoons roasted garlic puree
¼ cup chopped basil or parsley

Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment. Cut spaghetti squashes in half lengthwise and scoop out seeds and loose stringy pulp from the center cavity. Place halves cut-side-down the prepared baking sheet and roast until the squash is soft when you press down on it, 40 to 60 minutes total. Flip it over and try to scrape up the spaghetti-like flesh, to check if it is done. If it is loose and stringy it is done. It shouldn’t be watery. If it doesn’t come up easily, return to the oven and check again in ten minutes.
Meanwhile, swirl oil in an unheated large heavy skillet, add onion and place over medium-high heat. Cook, stirring occasionally until the onion is softening and starting to brown, 6 to 8 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally until the onions are soft and brown, 6 to 8 minutes. Add mushrooms, rosemary, salt and pepper. Increase heat to medium-high and cook stirring often until the mushrooms release their juices and the juices evaporate and a brown fond develops on the bottom of the skillet, 4 to 6 minutes. Whisk broth and garlic puree in a small bowl until smooth. Stir into the mushroom and onion mixture and bring to a boil. Cook until the sauce is thickened, 2 to 3 minutes.
Scrape spaghetti squash up from the shell with a fork. Serve squash topped with the sauce and chopped basil or parsley.