Stainless Steel Juicers – Find the best

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Juicing tips and a recipe from Kris Carr, author “Crazy Sexy Diet,” published by skirt!, an imprint of Globe Pequot Press. crazysexydiet.com.

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!!!

BREAKFAST IS ON! Awesome e-juice from Vaperite’s organic flavor line. Outstanding!!!

Lemon Cheesecake Bars Recipe – Delicious Dessert with Fresh Squeezed Lemon Juice Ingredients Crust and topping, divided: 2 cups graham cracker crumbs 1/2 cup sugar 1/2 cup melted butter Filling: 2 (8-ounce) packages cream cheese, softened 1 (14-ounce) can Sweetened Condensed Milk 2 eggs 1/2 cup lemon juice Preparation: 1. Preheat oven to 325°F. In mixer, combine graham cracker crumbs, sugar, and butter. Reserve 1/2 cup crumb mixture. Press remaining crumb mixture firmly on bottom of ungreased 13×9-inch baking pan. Bake 6 minutes. Cool on wire rack. 2. In large bowl, beat cream cheese and condensed milk until fluffy. Add eggs; beat until just blended then add the lemon juice. Spread mixture on top of crust. Spread reserved crumb mixture to make diagonal stripes on top of cheese mixture or sprinkle to cover. 3. Bake about 30 minutes. Cool on wire rack 1 hour. Chill in refrigerator until serving time. Cut into bars to serve.

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!

In this video, Betty demonstrates a Brown Sugar Glazed Ham recipe, dating back to her college days (in the ’60′s). Being a starving student, Betty almost always had breakfast, lunch, and dinner at the university cafeteria. One item that was served repeatedly was Glazed Ham. Betty (using her ever-analyzing food talents) created the following recipe as an imitation of the ham served in the cafeteria, and she has continued to make it throughout her 39 (almost 40!) years of marriage. Ingredients: 1 canned ham (I used Hormel brand, 5 pounds. You may use any brand, and reduce it to 3 pounds, if desired.) 1 cup brown sugar, firmly packed 2 tablespoons prepared mustard 1 teaspoon orange juice (You may use another flavor of juice or a juice drink.) Remove the canned ham from the container and place in a crock pot on low for 6 to 8 hours. You may need to cut it into two pieces to get it to fit in the crock pot. When you are ready to put your Brown Sugar Glazed Ham recipe together, remove the ham from the crock pot, and place it on a tray for slicing. Use a kitchen knife, slicer, or electric knife to slice the ham into equal pieces. You may decide to leave some of the ham unglazed for guests who prefer to skip the brown sugar flavor. In a small bowl, mix 1 cup of firmly packed brown sugar with 2 tablespoons of prepared mustard. Use about 1 teaspoon of orange juice to get them to combine. Now spread the tops and bottoms of your sliced ham and place them in an appropriately-sized …

Raw Food Diet / Juicing Recipes / Juicer Recipes ❤ A Really Tasty Juice ❤ A sweet creamy, delicious & healthy juice…..! ❤ ENJOY…PEACE…DAN =)

Wake up with this amazing, delicious, easy, inexpensive Super Hero Health Drink! I like to drink mine on an empty stomach, first thing in the morning. Best not to drink after a meal because it absorbs into the blood stream so quickly, you might get a tummy ache if you have food in there already. You will need: oranges (or whatever sweet citrus you prefer, as many as you like) citrus juicer (whatever you have) wheatgrass (as much as you can handle) high speed blender (Vitamix or Blendtec) nut mylk bag (you can use a paint strainer from the hardware store) pure water (enough to make the grass blend) Directions: 1. Juice your oranges and leave the pulp in (you want as much fiber as you can get without gagging on pith or seeds) 2. Set aside Juice 3. Cut fresh wheatgrass and add to blender with enough water to make it go (you could blend just juice and grass without water, but it gets too frothy). The water also helps reduce oxidization. 4: blend grass until smooth and creamy 5. Strain grass juice through nut mylk bag 6. Mix grass juice with citrus 7. Enjoy within 5 minutes of juicing for maximum benefits 8. Compost your scraps This healthy drink tastes so good! Even people who can’t stand wheatgrass or even regular greens love it. It will knock your socks off!

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