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Pines Wheat Grass is a raw food that is dried at low temperatures to protect enzymes, chlorophyll and valuable nutrients. It is grown on the same soils and packaged in the oxygen free bottles developed by the scientists who provided research to Ann Wigmore and Viktoras Kulvinskas. Not all wheatgrass is created equal. Accept no substitutes. If you can’t find Pines Wheat Grass at your local Natural Food Store, it is available online for up to 40% off at: wheatgrass.com Pines Website: wheatgrass.com Twitter twitter.com Facebook: www.facebook.com

Pines Wheat Grass is a raw food that is dried at low temperatures to protect enzymes, chlorophyll and valuable nutrients. It is grown on the same soils and packaged in the oxygen free bottles developed by the scientists who provided research to Ann Wigmore and Viktoras Kulvinskas. Not all wheatgrass is created equal. Accept no substitutes. If you can’t find Pines Wheat Grass at your local Natural Food Store, it is available online for up to 40% off at: wheatgrass.com Pines Website: wheatgrass.com Twitter twitter.com Facebook: www.facebook.com

VLOG/FASHION/TRAVEL CHANNEL: www.youtube.com ***SIMPLE, RAW VEGAN RECIPE BOOKS – I love & recommend! (: Easy To Be Raw by Megan Elizabeth – Link: www.e-junkie.com target=”ejejcsingle 10% off code “Liz”PLEASE show your support by SUBSCRIBING to this channel, it really means a lot to me! (: As always, feel free to tell me your video requests in the comment section. I always love to hear from you! SUBSCRIBE to my other channel for FASHION & MY LIFE, LIVING ABROAD videos: www.youtube.com Check out my handmade soaps: pureindulgencehandmadesoap.blogspot.com FOLLOW me on TWITTER for constant updates: twitter.com FOLLOW my blog: lizyartur.blogspot.com DAILYBOOTH — Photo updates daily: dailybooth.com

This fresh vegetable and fruit juice recipe will increase your metabolism, protect your immune system and refill your energies! Enjoy!

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SHOP.life-regenerator.com *CLICK HERE 4 RECIPE! http Easy Healthy Recipes * CarrotRecipes * Raw Food Weight Loss * Raw Food Diet Menu * ❤ Mixed Veggie Carrot Cabbage Corn Salad Recipe with Homemade Healthy Tomato Citrus Salad Dressing ❤ * I ngredients * For the SALAD: — 1 head of Cabbage, cut into 4-8 large chunks that can fit through your food processor FOOD-PROCESSOR.life-regenerator.com — Leftover Salad from Last Night (whatever kind that might be!) — 4-6 Carrots (unpeeled if organic, or peeled if inorganic) — 2-4 cobs of Corn For the DRESSING — 5 cloves of Garlic — 2-4 Tomatoes — 3 Limes * P reparation * — 1) Using your food processor’s chopper blade attachment, run the cabbage through your food processor, followed by last night’s leftover salad, and then transfer everything to a serving bowl or platter. FOOD-PROCESSOR.life-regenerator.com — 2) Switching to the shredder blade of your food processor, run the carrots through, then toss over the rest of your salad. — 3) Slice the corn off of the cobs, and then layer over the carrots. — 4) To make the dressing, roughly chop the tomatoes, and along with the 5 cloves of garlic toss them into your Vita-Mix blender, or other high-powered blender of your choice. http — 5) Use a manual citrus juicer or a citrus hand juicer to squeeze the juice of the limes into the Vita Mix as well. CITRUS-SQUEEZER.life-regenerator.com — 6) Blend until desired consistency is reached. — 7) Drizzle dressing over salad or offer it on the side …

Learn how to make Raw bread out of eggplant and make a yummy raw vegan sandwich!! www.rawradianthealth.com Buy a Dehydrator USA: tinyurl.com Canada: tinyurl.comFREE Juices & Smoothies Recipe eBook: www.rawradianthealth.com Health & Wellness Coaching http 10-Day Juice Fasting Program: tinyurl.com Acne Program: tinyurl.com Website: www.rawradianthealth.com Blog www.rawradianthealth.com Facebook: tinyurl.com Twitter: twitter.com Donations: tinyurl.com To learn more about the Raw Food Diet and individual, group or donation based coaching to lose weight, have more energy and get healthy, go to: www.rawradianthealth.com

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 …