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Jahrun Chilam Balam, Ruby and Helena, demonstrate how they uniquely improvise wheat grass growing and juicing fresh wheat grass, assorted herbs and flowers from their garden, and using common culinary tools found in most kitchens.

Jahrun Chilam Balam, Ruby and Helena, demonstrate how they uniquely improvise wheat grass growing and juicing fresh wheat grass, assorted herbs and flowers from their garden, and using common culinary tools found in most kitchens.

Food can be fun without being fake. In this episode of “Yummy Mondays”, I’ll show you how to make a delicious homemade chocolate pudding in less than 10 minutes. Scroll to the bottom of the description for the list of ingredients. ♥ MY #1 WORKOUT TIMER & FIT KIT: ‪bexlife.com ✔ EXPLORE: ‪bexlife.com‬ ✔ FOLLOW ‪twitter.com ✔ LIKE: ‪facebook.com ✔ SUBSCRIBE: www.youtube.com Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons “Attribution 3.0″ creativecommons.org Here are the ingredients: 3 1/2 tbsp all-purpose flour 3 tbsp cocoa powder 1 cup raw sugar big pinch of salt 1 1/2 cups milk 2 tbsp unsalted butter 1 large egg 1 tsp vanilla extract

♥ THE BEX LIFE FIT KIT COMBO: ‪bexlife.com ♥ MY #1 WORKOUT TIMER & EBOOKS: ‪bexlife.com ✔ EXPLORE: ‪bexlife.com‬ ✔ FOLLOW ‪twitter.com ✔ LIKE: ‪facebook.com ✔ SUBSCRIBE: www.youtube.com WARNING: THEINFORMATION OFFERED IN THIS VIDEO IS OFFERED AS OPINION ONLY. ALWAYS CONSULT YOUR PHYSICIAN BEFORE TRYING ANY NEW DIET OR EXERCISE PROGRAM. THIS WORKOUT ROUTINE MAY NOT BE SUITABLE FOR YOU. VOICEOVERS BY: youtube.com Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons “Attribution 3.0″ creativecommons.org

♥ THE BEX LIFE FIT KIT COMBO: ‪bexlife.com ♥ MY #1 WORKOUT TIMER & EBOOKS: ‪bexlife.com ✔ EXPLORE: ‪bexlife.com‬ ✔ FOLLOW ‪twitter.com ✔ LIKE: ‪facebook.com ✔ SUBSCRIBE: www.youtube.com In today’s diary entry, I make myself a yummy juice, teach you how to make toothpaste at home, and give reviews of some of my favorite products. You can get information on where to buy these products on my blog bexlife.com

♥ THE BEX LIFE FIT KIT COMBO: ‪bexlife.com ♥ MY #1 WORKOUT TIMER & EBOOKS: ‪bexlife.com ✔ EXPLORE: ‪bexlife.com‬ ✔ FOLLOW ‪twitter.com ✔ LIKE: ‪facebook.com ✔ SUBSCRIBE: www.youtube.com This is just a quick tour of our tiny urban backyard and garden. It’s about 7 years in the making and includes flower beds, an evergreen garden, an organic vegetable garden, backyard chickens, a compost bin, and a rain barrel. Everything has been landscaped from scratch… none of these gardens existed when we moved in. There will be more videos of the progress throughout the Spring, Summer, and Fall. Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons “Attribution 3.0″ creativecommons.org

In this video, Betty demonstrates how to make fluffy and flavorful Browned Butter Mashed Potatoes. These make a great accompaniment to almost any meal; with the extra flavor from the browned butter, they are extra special! Ingredients: ¾ cup butter (1 ½ sticks) 4 pounds potatoes, peeled and sliced into 3/8-inch slices. (I used Idaho potatoes, but you may use any potatoes that cook and mash well.) 3 teaspoons salt 1 ¼ cup milk 1 teaspoon lemon juice ¼ teaspoon white pepper Place ¾ cup butter in a heavy saucepan over medium heat. Cook, stirring constantly, until butter begins to turn golden brown—about 8 minutes. Immediately remove from heat and pour into a Pyrex glass measuring cup. The butter will become overbrowned if allowed to sit in the hot saucepan. Reserve about 2 tablespoons of the browned butter in a Pyrex custard cup for use as a topping for the mashed potatoes when they are done. Place 4 pounds of peeled and sliced potatoes into a large pot and cover with water. Add 2 teaspoons salt and place over medium heat. When the potatoes come to a boil, reduce the heat and boil 20 minutes, or until tender. Drain the potatoes, discarding the potato water. Let potatoes sit for a few minutes, so that they will dry out a bit. Meanwhile, stir 1 teaspoon lemon juice into 1 1/4 cup milk. Now, mash the potatoes with a potato masher to desired consistency. Add browned butter (except for the 2 reserved tablespoons), 1 teaspoon salt, ¼ teaspoon white pepper, and about 1 cup of the …

In this video, Betty demonstrates how to make a scrumptious Tart and Tangy Tartar Sauce. This sauce goes wonderfully with the full Southern Catfish Dinner prepared in bettyskitchen. (The remaining videos will be uploaded within the next few days.) Ingredients: ½ cup mayonnaise 1 tablespoon dill pickle relish 1 tablespoon chopped green olives stuffed with pimientos ½ tablespoon minced onion ½ tablespoon fresh chopped parsley (or ½ teaspoon dried parsley) ½ tablespoon lemon juice dash of garlic salt In a small mixing bowl, combine ½ cup mayonnaise, 1 tablespoon dill pickle relish, 1 tablespoon chopped stuffed green olives, ½ tablespoon minced onion, ½ tablespoon chopped fresh parsley, ½ tablespoon lemon juice, and a dash of garlic salt. Stir until blended. Place into serving dish, cover with plastic wrap, and refrigerate until ready to use. This Tart and Tangy Tartar Sauce will be great with fish, shrimp, or crab—and, particularly with Bettys Southern Catfish Dinner! Enjoy!!!

In this video, Betty demonstrates how to make a New Year’s Eve Sparkling Drink. It is a beautiful drink, and tastes wonderful. With pineapple sherbet, fresh strawberries, and your choice of champagne or sparkling white grape juice, it’s sure to please just about everyone! Cheers, and Happy New Year! Ingredients: 1 1/2 quarts pineapple sherbet 2 cups fresh strawberries, cut into eighths champagne or sparkling white grape juice, about 3/4 cup per serving (You can get this in 25.4-oz. bottles at your grocery store.) Clear stemmed glasses for serving Spoon about 2 1/2 to 3 scoops of pineapple sherbet into each stemmed glass. Top each serving with about 1/4 cup strawberries. Pour champagne over each serving. Serve immediately. YUM!

In this video, Betty demonstrates how to make a zesty Lemonade Syrup Splash. It is a concentrate that you can refrigerate or freeze and have instant, refreshing lemonade anytime! Ingredients: 1 cup fresh lemon juice (In a pinch, you may use reconstituted lemon juice from a bottle.) 2 cups sugar (You may use artificial sweetener, if you choose. I used Splenda.) 1 cup water Combine 2 cups sugar and 1 cup water in a saucepan. Bring to a boil, and boil for 5 minutes, stirring occasionally. Cool. (You may cool this syrup at room temperature for a bit, and then you may refrigerate it to make it cool faster.) Add 1 cup lemon juice. Store in a covered container in the refrigerator. (I use a *clean* mayonnaise jar with a lid, and shake the mixture every time I use it.) When ready to serve, add 2 to 3 tablespoons of the lemonade syrup to 1 tall glass of ice water. During the summertime this is great to keep in your refrigerator. You can have a tall, refreshing glass instantly, or you can use more of the syrup for a pitcher of lemonade for lunch or dinner! This should be one of your savers!