Stainless Steel Juicers – Find the best

Posts Tagged ‘journey’

This is day 20 of my second 100 day raw food and fitness journey and I am harvesting my very own wheat grass. This is my first complete tray of wheat grass that I grew.

i couldnt wait to get home and have me some green juice :0)

I’m an imperfect human being and I’m ok with it. I will take what I have learned and I will become a stronger person bc of the mistakes that I have made. I just LOVE green juice and I am addicted to it! After eating foods that were not healthy for my body, and suffering the adverse reactions, I am just reminded of why I really don’t want those types of food in my body. They are not essential to healing and I need healing

In this video, Betty demonstrates how to make Stewed Tomatoes. This is the time of year that we have an abundance of tomatoes and green peppers. This is a recipe that I created about 35 years ago to use our over-supply of vegetables, and it has turned out to be a very nice side dish or an addition to soups and stews. It is very light and also tasty, and you can control the ingredients to keep it natural and healthy. It is also great for dieters. Ingredients: 1 ½ tablespoons extra virgin olive oil ½ cup green bell pepper, chopped ½ cup onion, chopped ½ cup celery, chopped 1 tablespoon cornstarch 4 cups tomatoes (any variety), peeled and coarsely chopped (I do not remove the seeds, but you may choose to do that. If you need a quick and easy way to peel tomatoes, please check my Quick Tip 75 on peeling tomatoes.) ½ teaspoon sugar ½ teaspoon salt ½ teaspoon ground black pepper Drain 4 cups chopped tomatoes, pressing to get as much juice from them as possible, and place the juice in a measuring cup or small bowl. Set tomatoes and juice aside. In a large, deep skillet, place 1 ½ tablespoons olive oil. Add ½ cup chopped green pepper, ½ cup chopped onion, and ½ cup chopped celery. Saute vegetables in olive oil until crisp-tender, but not browned. Add 1 tablespoon cornstarch to reserved tomato juice. Mix thoroughly. Add tomato-cornstarch mixture to sautéed vegetable mixture. Stir quickly and completely to combine. Stir in ½ teaspoon sugar, ½ teaspoon salt, and ½ teaspoon ground …

In this video, Betty demonstrates how to make a luscious Light Lemon Pie. I substituted low fat/low sugar substitutes for almost every ingredient in this pie, yet it tastes indulgent and scrumptious! This is a great dessert if you are watching fat/sugar/calories! Ingredients: 1 small package lemon-flavored gelatin (I used a small package of sugar-free Jello.) 1 1/2 tablespoons sugar (You may substitute an artificial sweetener in place of the sugar.) 1 cup boiling water 1/4 cup cold water 2 tablespoons lemon juice (You may use freshly-squeezed lemon juice or bottle lemon juice.) 6-oz to 8-oz. carton lemon-flavored yogurt (I used 6-oz. “lite” lemon yogurt.) 8-oz container frozen whipped topping, thawed (I used 8-oz. fat-free whipped topping; it is also avaiable in the sugar-free variety.) 1 to 2 teaspoons grated lemon rind 9-oz. graham cracker crust–10-inch diameter (I used a reduced-fat “ready-to-serve” graham cracker crust.) whipped topping, grated lemon rind, lemon slices, for garnish In a large mixing bowl, combine a small package of lemon-flavored Jello, 1 1/2 tablespoons sugar, and 1 cup boiling water. Stir for a few minutes, until the gelatin dissolves. Stir in 1/4 cup cold water and 2 tablespoons lemon juice. Chill about an hour, or until the mixture is the consistency of unbeaten egg whites. Fold 6-oz. to 8-oz. lemon yogurt, 8 oz. thawed whipped topping, and 1 to 2 teaspoons lemon rind into gelatin mixture. Pour into crust. Chill at least 3 hours, or until firmly …

In this video, Betty demonstrates how to make hearty and delicious Comforting Homemade Vegetable Beef Soup. It is slow cooked with steak cubes and tasty vegetables and spices. It is made in such a way as to make it the lowest fat version of soup that has meat in it. Ingredients: 2 pounds lean beef cubes, trimmed of fat (I used 1 pound of eye of round steak and 1 pound of top sirloin steak.) 1 to 2 tablespoons extra virgin olive oil 1 tablespoon salt 3 quarts (12 cups water) 3 cups tomato juice 2/3 of an 8-oz. can tomato sauce 3 bay leaves 1/2 teaspoon ground black pepper 1/2 tablespoon Worcestershire sauce 1 onion, chopped 3 cups mixed vegetables (I used a 16-oz. package of frozen vegetable soup starter. If you cannot find this, just use frozen mixed vegetables, or drained Veg-all, or freshly chopped vegetables of your choice.) 1 teaspoon chili powder 6 additional cups water saltine crackers, for serving (I used fat-free saltine crackers.) Chop 2 pounds of lean beef into cubes. (I prefer to use steak, because it is less fatty than stew meat.) Heat 1 to 2 tablespoons olive oil in a deep skillet. Brown the beef cubes in the oil, until there is no pink on the outside. Pour 3 quarts (12 cups) water into a large pot. Add 1 tablespoon of salt, and then add the browned beef cubes. Cook, uncovered, over low heat for about 3 hours. Most of the liquid will evaporate or be absorbed by the meat. (you might want to check the meat while it is cooking, to make sure it doesn’t boil dry …

In this video, Betty demonstrates how to make a delicious and nutritious drink, her RefreshingTomato Juice Cocktail. This drink is made with tomato juice, flavored with hot sauce, lemon juice, and Worcestershire sauce. With a few snips of cilantro on top and a celery stalk stirrer, it is a very refreshing drink! (You can make it alcoholic by adding Vodka, if you choose.) Ingredients: 2 ¾ cups tomato juice, chilled ¼ teaspoon hot sauce (Tabasco or Louisiana Hot Sauce) ½ tablespoon lemon juice, chilled ½ teaspoon Worcestershire sauce vodka (optional), as desired snipped cilantro for garnish celery sticks for stirrers In a medium-sized pitcher, combine 2 ¾ cups tomato juice, ¼ teaspoon hot sauce, ½ tablespoon lemon juice, and ½ teaspoon Worcestershire sauce. Stir well. Pour individual servings into medium clear glasses. Add vodka, if desired. Sprinkle snipped cilantro on top of serving glass. Insert a celery stirrer, and serve cold. Delicious!!!