Stainless Steel Juicers – Find the best

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Shot by Paddy Breathnach. Darragh Flynn is the head grower at The Happy Pear Living Foods farm in Newcastle Co. Wicklow. Living Foods grow wheatgrass, alfalfa, sprouted beans, pea greens and sunflower sprouts, and sell these in a variety of shops in Dublin and throughout Ireland. For more information visit www.livingfoods.ie or www.thehappypear.ie

TWITTER: www.twitter.com We will show you how to make the extremely disgusting Cocoa Juice. I unfortunately actually drank it and learnt that cocoa powder and juice is not a good combo. I enjoyed the rest of the icecream sandwich though.

In this video, Betty demonstrates how to assembly everyone’s favorite 7-Layer Mexican Dip. Great for parties! Ingredients: 16 oz. can refried beans 2 avocados 2 teaspoons lime juice 2 chopped tomatoes (2) 4.25 oz. cans chopped or sliced ripe olives 1 cup sour cream 1/2 cup mayonnaise 1 package taco seasoning mix shredded Mexican cheese (Cheddar and Monterey jack) to taste 1 bunch green onion tips, chopped 1 package of Tostitos crispy rounds tortilla chips Spread the refried beans evenly in the bottom of a clear (approx. 9 inch by 12 inch) Pyrex dish. For the second layer, peel and mash the two avocados with the two teaspoons lime juice in a small mixing bowl. Spread this over the top of the refried beans. Wash and chop 2 tomatoes. Drain them with a colander, and then sprinkle them evenly over the avocado layer. Next, drain the ripe olives and sprinkle them over the tomato layer. At this point, mix together 1 cup of sour cream, 1/2 cup of mayonnaise and 1 package of taco seasoning mix in a small mixing bowl. Spread this mixture evenly over the ripe olive layer. Now, sprinkle the mayonnaise mixture layer generously with Mexican cheese. Finally top the 7-layer dip off with a sprinkling of the bunch of green onion tops. To serve, dip a Tostito into the dip and eat.! Enjoy!!!

In this video, Betty demonstrates how to make healthy and delicious broiled breaded catfish. In this recipe the breading holds the moisture in, so that the cooked catfish is light and flaky—delightful! Ingredients: ½ stick butter or margarine, melted (I used margarine.) 2 tablespoons lemon juice ( I used reconstituted lemon juice from a jar.) 4 or 5 fresh catfish fillets (1 ½ pounds) 1 cup Italian-seasoned dry breadcrumbs Lemon wedges for garnish In a small, shallow bowl, combine ½ stick melted butter or margarine and 2 tablespoons lemon juice. In a second small, shallow bowl, place 1 cup of Italian-seasoned breadcrumbs. Dredge each piece of fish in the breadcrumbs, then dip in the butter mixture, and dredge again in the breadcrumbs. Place the breaded fish fillets on the rack of a broiler pan. (I cover mine with aluminum foil for easy clean-up; you can spray with cooking oil spray instead.) Broil the fish about 5 or 6 inches away from heat, with the oven door partially open, for about 10 minutes, or when fish flakes easily when tested with a fork. Watch the broiling process carefully, as the breading can get too dark. If the breading darkens before the fish flakes, you may want to use a spatula and carefully turn each fillet over to brown the other side while the fish cooks completely. This fish will be very tender, so you will need to carefully transfer it to a serving platter when done. Garnish with lemon wedges, which may be squeezed over the top of the catfish before …

Wheatgrass grows well in trays, as they do not even need soil to start germinating and sprouting. Use a shallow tray to grow wheatgrass withhelpful information from a sustainable gardener in this free video on growing food. Expert: Yolanda Vanveen Bio: Yolanda Vanveen is a third-generation flower grower and sustainable gardener who lives in Kalama, Washington. She is the owner of vanveenbulbs.com and has sold flower bulbs for more than 15 years. Filmmaker: Daron Stetner