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www.myhealthmaster.com TO ORDER BY PHONE CALL TOLL FREE 1-800-637-5155 Kelly Keough (HealthMaster Chef) HealthMaster Minutes Recipe: PINEAPPLE AND WHEAT GRASS SORBET Dessert in seconds! Refreshing Pineapple & Wheatgrass Sorbet is simple and tasty. Not to mention healthy. When you’re done, you’ll have a beautifully green sorbet. Watch Kelly Keough make hers on this episode of HealthMaster Minutes.

www.blenditandmendit.com My VitaMix Anti Aging Easy Carrot OJ is a recipe from Darlene, who wrote in “Hi, Jane, I make this all the time – 2 oranges, a couple ice cubes and a few baby carrots.” Love how easy this is and you should see how gorgeous the wheatgrass juice ice cubes look in it – watch the video! Make this and post your comments and questions! Download my FREE KISS Keep It Simple, Smoothie Guide. Just visit www.BlenditandMendit.com. Thanks! Dutiful Disclaimer Do Your Own Work and Make Your Own Decisions “I am not a doctor. I am not a nutritionist. I am not a guru. I am but a simple peasant girl who learns by doing and I present this information from my personal experience. Don’t take my word for it. Do not believe me “just because”. Do your own work and make your own decisions. Thanks!” Jane Do Not Construe As Medical Advice Or Treatment All content herein is the sole opinion of the author and in no way is intended to be or should be construed as medical advice or treatment. The reader of this information is solely responsible for his or her actions and the consequences thereof. If you want, need or seek medical advice or treatment, see a doctor.

www.blenditandmendit.com My VitaMix Anti Aging Wheatgrass Juice is so easy to make in the VitaMix. Snip, blend, drink. Chlorophyll and oxygen, fresh and full of life. if you have extra, make ice cubes to preserve freshness. They are the most gorgeous color of green. Get your greens and achieve your dreams. Make this and post your comments and questions! Download my FREE KISS Keep It Simple, Smoothie Guide. Just visit http Thanks! Dutiful Disclaimer Do Your Own Work and Make Your Own Decisions “I am not a doctor. I am not a nutritionist. I am not a guru. I am but a simple peasant girl who learns by doing and I present this information from my personal experience. Don’t take my word for it. Do not believe me “just because”. Do your own work and make your own decisions. Thanks!” Jane Do Not Construe As Medical Advice Or Treatment All content herein is the sole opinion of the author and in no way is intended to be or should be construed as medical advice or treatment. The reader of this information is solely responsible for his or her actions and the consequences thereof. If you want, need or seek medical advice or treatment, see a doctor.

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!!!

John shows how to make coconut cream using the Omega VRT330 Vert Juicer. Courtesy of www.discountjuicers.com

National Foods Fruit juice number one for job destruction The best spin from National foods Australia Our orange drinks have reduced vitamin C Helping to push up green house gases by importing foreign sourced product to add to already inferior juice Our people are our main concern until we fire them that is National Foods trying to leave positive PR image before they destory their previous good people they had working for them ( A very sick joke from National Foods Australia Their so called PR spin of Job placement like every thing else with national foods berri is nothing more a con than a job to cover their real intentions. election 2010see more at the youtube channel thewatcher8271

In this video, Betty demonstrates how to make a colorful, delightful Pineapple Orange Layered Gelatin Salad, sometimes called “Sawdust Salad.” It tastes great, goes with just about anything, and is very inviting! It will be one of your favorites!!! Ingredients: 1 small box lemon Jello (I used sugar-free, but I suggest you use regular, unless you are accustomed to using sugar-free.) 1 small box orange gelatin (Again, I used sugar-free, but I suggest you use regular, usless you are accustomed to using sugar-free.) 2 cups hot water 1 1/2 cups cold water 2 bananas, sliced 20 oz. can crushed pineapple, drained (Save the juice for later in this recipe!) 1 cup (or more to taste) miniature marshmallows 1 cup reserved pineapple juice 1/2 cup sugar 2 tablespoons flour 1 well-beaten egg 1/2 pint whipping cream (very cold) 3 oz. cream cheese, softened 12/ cup to 1 cup shredded Cheddar cheese Dissolve 1 small box lemon Jello and 1 small box orange Jello in 2 cups hot water. Add 1 1/2 cups cold water. Place in a large, clear bowl. Add 2 sliced bananas and 20 oz. drained, crushed pineapple. Stir. Sprinkle approximately 1 cup of miniature marshmallows over the top. Cover the bowl with plastic wrap and refrigerate until set, at least 4 hours. Meanwhile, begin your pineapple pudding layer. Combine 1 cup reserved pineapple juice, 1/2 cup sugar, 2 tablespoons flour, and 1 well-beaten egg. Stir until smooth. Place over low heat and cook, stirring constantly, until thickened and bubbly. Allow …

In this video, Betty demonstrates how to make Classic Waldorf Salad. This salad was originally created in 1893 at the Waldorf Hotel (later to become the Waldorf-Astoria Hotel). The basics of this salad were apples, celery, and mayonnaise at the beginning. Later, English walnuts were added, and now there are many versions of Waldorf Salad. I add some lemon juice, sugar, salt, and whipped cream for a gorgeous, luscious salad or dessert. Ingredients: 2 cups diced red apples (I used red delicious apples.) 1 cup 1-inch julienne celery sticks 1/2 cup broken English walnuts 1/4 cup mayonnaise 1/2 teaspoon lemon juice 1 tablespoon sugar dash of salt 1/2 cup whipping cream, whipped Combine, 2 cups diced apple, 1 cup chopped celery, and 1/2 cup broken English walnuts in a nice serving bowl. In a medium-sized mixing bowl, blend 1/4 cup mayonnaise, 1/2 teaspoon lemon juice, 1 tablespoon sugar, and a dash of salt. Set aside. Whip 1/2 cup whipping cream. Fold into the mayonnaise mixture. Fold dressing into Waldorf Salad. You may use this as a salad or as a dessert. Just place a serving in a salad bowl or on a dessert dish. It’s lovely, and tasty! I hope you like this one!

www.TheRawFoodWorld.com, We’ve been getting a lot of questions asking us if the hurom juicer does wheatgrass juice well. In this video we test wheatgrass out in the hurom juicer. We also test to see if the hurom juicer does Banana Ice Cream.

In this video, Betty demonstrates how to make an American classic, Campbells Soups Green Bean Casserole. A delicious blend of mushroom soup and onion crisps over green beans, this version also has sharp Cheddar cheese and chopped red bell pepper. It is great for holiday meals! Ingredients: 10.75 oz. can condensed cream of mushroom soup ½ cup milk Dash ground black pepper 4 cups cooked cut green beans (I used two 15 oz. cans, drained) ¼ cup red bell pepper, chopped 1 1/3 cups French fried onions, divided (These come in a can, or you can make your own.) ¾ cup shredded sharp Cheddar cheese, divided In a large bowl, stir 10.75 oz. cream of mushroom soup, ½ cup milk, dash black pepper, 2 cans drained green beans, ¼ cup chopped red bell pepper, 2/3 cup French fried onions, and ½ cup Cheddar cheese. Bake at 350 degrees for 25 minutes, or until the bean mixture is hot and bubbling. In a small bowl, mix the remaining 2/3 cup of French fried onions and ¼ cup shredded Cheddar cheese. Sprinkle over the top of the casserole. Bake for 5 minutes, or until the topping is golden brown. Remove from the oven and serve immediately. This is a wonderful casserole, particularly for people who think they dont like vegetables! –Betty 