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Turmeric Elixir with Apple Cider Vinegar + Honey
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Turmeric Elixir with Apple Cider Vinegar + Honey
Recipe by:
Jennafer Ashley
Antioxidant-rich turmeric combines with the probiotic benefits of raw apple cider vinegar for a quick shot that washes away parasites and fights digestive ailments helps to prevent colds and such.
Tools
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Saucepan
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Pitcher
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Shot glass
Ingredients:
- 4 cups filtered water
- 1/4 cup raw apple cider vinegar
- 1/4 cup raw honey
- 1 t ground turmeric
- 1/8 t cayenne pepper
Instructions
- Heat the water in a saucepan, over medium heat, until just steaming. Remove from heat and stir in the honey until dissolved.
- Stir in the apple cider vinegar, turmeric and cayenne pepper. Pour into a pitcher and refrigerate for 2 hours to chill. Pour into a 2 oz glass, and drink as needed.
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If you want both the mat and the belt this is the way to go. This gives you extra straps, leads, manuals and both the mat and belt for less than what it would cost if you were to purchase a mat and a belt separately. Both the mat and belt come with an extension piece for larger bodies.
The mat and the belt helps you target an area of the body. For ex., if you have an issue with the lungs you can wrap either the mat or belt, around your chest, stays in place with velcro, and this would be a more efficient way of treating that area of the body. You can use the feet or hand straps, but this allows you to go right to the issue and it can help to speed the healing along.
I use the belt mostly, I find that works well for me. I will wrap it around my upper thigh, I find that to be quite comfortable, and I usually use it in direct contact with my skin and voltage on the V2 machine at 12.5v. When using this under a thin fitted bedsheet or with a thin t-shirt, or thin pair of pajamas put the voltage to 17v. And if you have an older model professional, Ultimate, Ultra or Trio model you will need to use it with a thin piece of material as there is no voltage adjustment on those models.
For more information
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The BLOG is where I will post information on various health conditions, information on the machines and accessories and the entire frequency list is on the BLOG, just click on Frequency Reference Index at the top of the page and scroll down just a little to see that. Questions and answers are posted there, there is a search window you can use to find information. I work this the BLOG everyday, it is and will continue to be up to date.
The BLOG
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You know once you have ordered a machine from us than any purchases of machines in the future, for upgrading or just wanting a newer model, you will get an 8% discount on any model machine. This extends to your friends and family as well, they would just need to mention your name. And then, once you have purchased 3 machines, and that includes whoever you may have referred to us, your discount will go up to 10% and that will follow you. There is no time limit. 3 years from now or whenever, you will still get your discount.
So, when you or someone you know wants to purchase, email me first. The website won't know to give you that discount. Either click the link below or copy and paste it.
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Rife Digital Professional V2
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The machines are easy to use, only takes a minute or two to program once you know how and we are available for support by either phone or email should you have any questions. They come with everything you need. Straps, extra straps, leads, extra leads, power that will work in any country, instruction/frequency manual and USB drive with instruction manual translations and case.
The New Pro is in 3 Languages actually on the screen: English, Spanish, Japanese.
The New Professional V2 series has adjustable voltage, 17v, 14.5v, 12.5v, so any sensitivity issues can be resolved by the switching down the Voltage. With tests we find that we can use the new Rife Healing mat or belt without a thin material, thin t-shirt, bed sheet, etc., between you and the mat or belt with the voltage switched down to 12.5v. If you want to use this with a thin t-shirt or under a thin fitted bed sheet, put the voltage back up to 17v.
The New V2 has 25 Groups, groups 21 - 25 are Empty, so you can add the frequency set you may need without having to program over any of the preset groups.
This machine is so easy to use. It walks you through everything. The Frequency manual lists over 3500 different issues.
Here are the Presets that the V2 comes with.
Default Programs for the Professional V2
This is for the New 2017 Professional models:
Group 1 :
Arthritis, Rheumatism and Osteoporosis
Group 2 :
Asthma & Allergies Comprehensive
Group 3 :
STD Comprehensive
Group 4 :
Hepatitis Specific, Hep A, B, C
Group 5 :
Dental Comprehensive, Oral Health
Group 6 :
Cancer Comprehensive
Group 7 :
Metastasis (Organ) Cancer Comprehensive
Group 8 :
Dr Rife’s specialized MOR CW Frequency
Group 9 :
Alzheimer’s and other Dementias
Group 10 :
Gram +/- Bacterial infections (cold & flu)
Group 11 :
Virus Comprehensive
Group 12 :
Hypertension (High Blood Pressure)
Group 13 :
Heart Disease & COPD Comprehensive
Group 14 :
Diabetes Comprehensive, Type 1 & 2 + Onset
Group 15 :
Dr Hulda Clark Parasite General
Group 16 :
Cancer: Breast Specific
Group 17 :
Brain Disorders & Brain Diseases
Group 18 :
Molds (General) and human fungal symptom
Group 19 :
Pain, General:
Group 20:
Stress Disorders (General)
Group 21 – 25: User Programmable Groups.
21 - 25 are left empty so you can program in whatever Frequency Set you may need.
For more information
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All recipes are sourced from Whole Foods market. We always suggest organic ingredients or at least NO GMOs.
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French toast is a breakfast classic for good reason and using a rich bread such as brioche or challah makes this variation even more irresistible. Drizzle with honey instead of maple syrup, if you like.
Ingredients:
- 6 cage-free eggs
- 3/4 cup milk
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, divided
- 8 slices brioche or challah bread, or more, up to 10 thick slices
- Maple syrup, optional, optional
- Blackberries, raspberries, blueberries or strawberries, for serving, optional
- 1/4 teaspoon fine sea salt
Method:
Preheat oven to 200°F. In a shallow bowl, whisk together eggs, milk, cream, vanilla and cinnamon.
Heat 1 tablespoon butter in a large skillet over medium heat. Working with 4 or 5 slices at a time, dip brioche in egg mixture, turning to coat thoroughly, then gently shake free of any excess. Arrange brioche in skillet in a single layer and cook, flipping once, until deep golden brown and cooked through, 2 to 3 minutes per side. Transfer to a large baking sheet when done and keep warm in the oven. Repeat with remaining butter, brioche and egg mixture.
Transfer French toast to plates, top with syrup and berries, and serve.
Nutritional Info:
Per Serving: Serving size: about 2 slices, 470 calories (260 from fat), 29g total fat, 15g saturated fat, 355mg cholesterol, 470mg sodium, 38g carbohydrates, (2 g dietary fiber, 4g sugar), 16g protein.
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If you like fried catfish, make your own version at home with less oil, but all the flavor. This satisfying recipe works well with whole catfish fillets, too. Serve with your favorite slaw and rice pilaf.
Ingredients:
- 6 tablespoons yellow cornmeal
- 1 tablespoon pimentón (Spanish smoked paprika) or paprika
- 3/4 teaspoon dried thyme
- 1/4 teaspoon fine sea salt
- 4 (5- to 6-ounce) catfish fillets, cut into thick strips
- 2 tablespoons canola oil
- Lemon wedges
- 1/8 teaspoon ground black pepper
Method:
In a wide, shallow dish, mix together cornmeal, pimentón, thyme, salt and pepper. Working with a few pieces at a time, dredge catfish in cornmeal mixture, turning to coat evenly. Heat oil in a large nonstick or well-seasoned cast iron skillet over medium heat. Working in batches, arrange catfish in the skillet in a single layer and cook, flipping once, until golden brown and cooked through, about 5 minutes total. Transfer to plates as done and serve with lemon wedges on the side.
Nutritional Info:
Per Serving: 260 calories (110 from fat), 12g total fat, 1.5g saturated fat, 90mg cholesterol, 360mg sodium, 10g carbohydrates, (2 g dietary fiber), 27g protein.
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Shrimp Linguine with Lemon-Parsley Sauce
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This easy pasta combines succulent, quick-cooking shrimp with a wonderfully savory sauce that’s conveniently made in a food processor. Anchovy adds depth of flavor to the dish, but you can replace it with an additional 1/2 teaspoon mustard if you prefer.
Ingredients:
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 3 tablespoons capers, drained
- 1 clove garlic, chopped
- 1 lemon, Zest and juice of
- 1 anchovy fillet, (optional)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon coarse sea salt, divided
- 5 1/2 tablespoon extra-virgin olive oil, divided
- 1 1/2 pound large shrimp, peeled and deveined
- 10 ounces linguine
- 1/2 teaspoon crushed red chile flakes
Method:
Bring a large pot two-thirds full of salted water to a boil. Add pasta and cook until al dente, about 12 minutes. Drain, reserving 1/2 cup cooking water.
Meanwhile, combine parsley, capers, garlic, lemon zest and juice, anchovy (if using), mustard, chile flakes and 1/4 teaspoon of the salt in a food processor. Pulse just to chop, about 6 times; scrape down sides of the food processor bowl. With the machine running, add 3 tablespoons of the oil in a thin stream through the feeder tube. Pour in 2 tablespoons water. Set sauce aside.
Heat remaining 2 tablespoons oil in a large, deep skillet over high heat. Add shrimp and cook, stirring a few times, until just pink, about 4 minutes. Add pasta. Lower heat to low and stir in sauce, adding reserved pasta cooking water a few tablespoons at a time to moisten as necessary.
Transfer to pasta bowls and serve immediately.
Nutritional Info:
Per Serving: 470 calories (150 from fat), 17g total fat, 3g saturated fat, 220mg cholesterol,
1210 mg sodium, 46g carbohydrates, (3 g dietary fiber, 3g sugar), 32g protein.
Special Diets:
- Dairy Free
- Sugar Conscious
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Slow-Cooker Three-Cheese Enchilada Casserole
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This Mexican-inspired casserole is a modern comfort classic. Slow cooking mellows the heat of the jalapeño peppers considerably. If you want more heat, keep in the seeds from one jalapeño; use the seeds from both peppers to yield a dish with fiery, lingering spice.
Ingredients:
- 2 yellow onions, diced
- 3 bell peppers, cored, seeded and diced
- 3 cloves garlic, finely chopped
- 2 jalapeño or serrano peppers, seeded and finely chopped
- 2 1/4 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1 (28-ounce) can diced tomatoes, drained
- 1/4 pound Neufchâtel (reduced-fat cream cheese), softened
- 1/2 cup cottage cheese
- 9 (6-inch) corn tortillas
- 1 1/2 cup shredded mild cheddar or Monterey Jack cheese
Method:
Combine onions, bell peppers, garlic, jalapeños, cumin and salt in a slow cooker. Cover and cook on high for 2 hours. Uncover and continue to cook until most of liquid has evaporated, about 1 hour more.
Transfer 1 cup of the vegetables to a blender. Add tomatoes and blend until smooth. Set sauce aside. Transfer remaining vegetables to a large bowl and stir in Neufchâtel and cottage cheese, stirring until Neufchâtel is melted.
Pour about 3/4 cup of the sauce into the slow cooker. Cover with 3 tortillas, overlapping as necessary. Top with half of vegetable mixture and 1/2 cup cheddar. Repeat layering with 3 more tortillas, remaining vegetable mixture, 1 cup sauce and 1/2 cup cheddar. Cover with remaining 3 tortillas, sauce and 1/2 cup cheddar. Cover and cook until casserole is very tender and browned around the edges, 5 to 6 hours on low or 2 1/2 to 3 hours on high. Cool, uncovered, for at least 20 minutes before serving.
Nutritional Info:
Per Serving: 350 calories (140 from fat), 16g total fat, 9g saturated fat, 45mg cholesterol, 580mg sodium, 35g carbohydrates, (4 g dietary fiber, 8g sugar), 14g protein.
Special Diets:
- Gluten Free
- Vegetarian
- Wheat Free
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Lebanese-Style Ground Beef Kabobs
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These aromatic grilled kabobs made with ground beef are a wonderful way to enjoy the full flavor of grass-fed beef, but any lean ground beef will be excellent. Serve with tabbouleh.
Ingredients:
- 1 1/4 pound lean ground beef
- 1/4 cup grated white onion
- 3 tablespoons finely chopped fresh parsley
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon extra-virgin olive oil
Method:
Prepare a grill for medium-high heat cooking. In a large bowl, combine beef, onion, parsley, allspice, cinnamon, cayenne, salt and pepper. Using your hands or a large spoon, gently mix the ingredients together until just combined—do not overwork. Have ready 4 long metal skewers (or, if using wooden skewers, soak in water for 30 minutes before using); form the beef mixture into 8 short sausage shapes and thread 2 onto each skewer. Brush with oil and grill, turning frequently, until browned and just cooked through, about 5 minutes.
Nutritional Info:
Per Serving: 320 calories (160 from fat), 18g total fat, 7g saturated fat, 120mg cholesterol, 390mg sodium, 2g carbohydrates, (1 g dietary fiber), 37g protein.
Special Diets:
- Dairy Free
- Gluten Free
- Sugar Conscious
- Wheat Free
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Pull together this simple fruit crisp with your favorite summer berries and a couple of pantry staples. This recipe is a fun way to feature stone fruits, too. We love using a combination of nectarines and cherries.
Ingredients:
- 6 tablespoons unsalted butter, at room temperature, plus more for the baking dish
- 1 1/2 pound (about 5 cups) mixed berries, such as chopped strawberries, blackberries, blueberries and/or raspberries
- 1/3 cup plus 1/4 cup dark brown sugar, divided
- 3/4 cup all-purpose flour, divided
- 1 cup rolled oats or quick-cooking rolled oats
Method:
Preheat the oven to 375°F. Lightly butter an 8- or 9-inch-square baking dish or 9-inch pie plate.
In a large bowl, combine fruit, 1/3 cup sugar and 1/4 cup of the flour and toss until evenly coated. Transfer to the buttered baking dish.
To make topping, stir together oats, remaining 1/4 cup sugar and 1/2 cup flour. Using a pastry blender or 2 knives, cut butter into oat mixture until well-combined. Spread topping over fruit, pressing down slightly.
Bake until the top is golden brown and the fruit is tender and bubbly, about 40 minutes. Let cool 10 minutes and serve warm.
Nutritional Info:
Per Serving: 240 calories (80 from fat), 9g total fat, 5g saturated fat, 20mg cholesterol, 5mg sodium, 39g carbohydrates, (3 g dietary fiber, 22g sugar), 3g protein.
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