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It's a new look and makes searching for your issue, or answer to questions easier. You will be able to use the SEARCH bar and the Categories to help you find things. If you notice any problems please let me know. There may be something here or there that may need attention. rifeandzappers2.com healthproducts2@gmail.com
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Whenever you have purchased a machine from us, then the next machine purchase, for yourself, friend or family you will get an 8% discount. After 3 machines have been purchased by you or those you have referred to us your discount will go up to 10%. There is no time limit, there are no minimums, but you do have to email me. The website won't know to do that for you.
healthproducts2@gmail.com
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With the New Professional V2 machine, If you have this, be sure to PUSH the CW button when you begin your treatment on SWEEP or RUN. You will use SWEEP most of the time and you will use CW most of the time. When in CW you will see an "X" to the right of PLAY. RF it looks more like a square.
This is IMPORTANT- especially for cancer - Push SWEEP and then Push CW
CW stands for Carrier Wave, RF is Radio Frequency. You can switch from CW to RF as part of your treatment. There are some bacteria that can be smart and can hide from the frequencies, by switching now and then it can help speed the healing along. But, CW most of the time and all of the time if it's cancer.
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Rife Digital & Super Mat Pack
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The machine comes with everything you need.
Rife Digital Professional V2
User Manual
USB drive with language translations
(6) Velcro Straps
(4) Flex Straps
(4) Leads
Power Supply that works anywhere in the world
Case
The Super Mat Pack gives you both the Rife Healing Mat and the Rife Healing Belt. Also, extra straps, leads and manual. This is less than what it would cost were you to purchase the mat and separately.
The mat and belt allow you to more directly target an area of the body. If it's an issue with the lungs you can wrap either the mat or belt around the chest. It's a good deal.
For more information
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nwketonegirl@gmail.com
206-321-4394
Hello! Please let me introduce myself, my name is Aja, I am a mother of 3, wife to an amazing man and a I am also a passionate photographer.
I have struggled with my weight and feel like I’ve tried all the eating plans, Whole 30, Weight Watchers and Atkins just to name a few and I succeeded until I failed.
A friend turned me onto Pure Exogenous Ketones, WOW what a game changer!!!
Since starting ketones I’ve lost 42 pounds, I’m a more present mom and have more energy to do the things I truly enjoy!
This doesn’t require eating full Keto, working out or completely changing your lifestyle.
What are Ketones? How do they work?
Take a look at this short video
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All recipes are sourced from Whole Foods Market, and we always suggest organic ingredients or at least no GMOs.
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Quick Italian Spinach and Pasta Soup
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Serves 4
Time 20 min
This soup is simply made from pantry staples including vegetable broth, diced tomatoes, canned beans and dried pasta. Look to the freezer for some frozen spinach or other favorite vegetables to add. With a salad and bread, this makes a warming, healthful meal.
Ingredients
- 2 cups dried bowtie pasta
- 4 cups low-sodium vegetable broth
- 1 (15.0-ounce) can no-salt-added kidney or great northern beans, drained and rinsed
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 4 cups baby spinach
Method
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender, about 7 minutes. Strain and set aside.
In a medium pot over medium-high heat, bring broth to a boil.
Add beans, tomatoes, Italian seasoning and pepper and bring to a simmer.
Add spinach and cook until softened and bright green, about 2 minutes.
Place pasta (about 1 cup per serving) into soup bowls, ladle soup over the top and serve.
Nutritional Info:
Per serving: 210 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 420mg sodium, 40g carbohydrates (9g dietary fiber, 6g sugar), 10g protein.
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Seared Sea Scallops with Radishes and Chives
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Serves 4
Time 20 min
Sea scallops shine in this simple, versatile recipe. Seek out an assortment of radishes if you can — the dish is an excellent showcase for colorful Easter radishes, black radishes and watermelon radishes, in addition to common red or hot-pink radishes. (Radishes' are really good for you) You can also switch out ground coriander for another one of your favorite spices: Aleppo pepper, ground fennel seed or a blend like ras el hanout would all be delicious.
Ingredients
- 1 1/2 pound sea scallops, side muscle removed
- 1 1/2 teaspoon coarse sea salt
- 1 teaspoon ground coriander
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoon unsalted butter
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped chives
- 4 radishes, assorted varieties if possible, very thinly sliced
Method
Pat scallops dry and sprinkle on both sides with salt and coriander.
Heat 1 tablespoon of the oil in a large heavy skillet over high heat; when very hot, add half the scallops with one flat-side down.
Cook until bottoms are browned, 2 to 3 minutes. Flip scallops and brown the second side.
Transfer scallops to a platter and keep warm; repeat with the remaining oil and scallops.
Remove skillet from heat and add butter, swirling pan until melted. Swirl in lemon juice and chives.
Pour the sauce over scallops and garnish with radishes.
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Serves 6
Time 3 hr 15 min
Baked apple chips are great for snacks and lunch boxes. You can also toss them into a spinach salad with nuts and grapes, serve with roasted pork or alongside a sandwich as you would chips.
Ingredients
- 2 apples (Fuji, Gala or Honeycrisp)
- 1/2 teaspoon ground cinnamon
Method
Preheat the oven to 225°F.
Slice apples as thinly as possible, about 1/8-inch or thinner (use a mandolin if you have one).
Arrange slices in a single layer on 2 parchment paper-lined baking sheets.
Sprinkle with cinnamon.
Bake 1 1/2 hours; flip slices and continue baking 1 1/2 hours longer or until completely dry and crisp (they will not crisp more upon cooling).
Timing will vary depending on the moisture content of the apples and the thickness of the slices. Let cool.
Store in an airtight container up to 1 week.
Nutritional Info:
Per serving: about 1/2 cup, 40 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 11g carbohydrates (2g dietary fiber, 8g sugar), 0g protein.
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Mango, Raspberry and Cashew Cream Parfaits
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Serves 4
Time 2 hr 15 min
Dried and fresh mango combine with creamy cashews, sweet raspberries and toasted almonds for a colorful dessert or brunch addition. Prepare all components ahead of time and assemble just before serving.
Ingredients
- 1 1/4 cup dried mango slices
- 1 1/4 cup cashews
- 3/4 cup coconut water, or water
- 2 tablespoons honey or apricot paste (dried apricots soaked in water to soften and blended)
- 1 tablespoon grated lemon zest plus more for garnish
- 1/4 teaspoon fine sea salt
- 1 cup chopped fresh mango
- 1 cup fresh raspberries
- 1/4 cup toasted slivered almonds
Method
Place dried mango slices in a bowl and cover with warm water.
Let sit 2 hours to soften.
Place cashews in a second bowl and cover with warm water. Let sit 2 hours to soften.
Drain soaked mangoes (discard liquid) and place in the bowl of a food processor.
Process until smooth.
Drain cashews (discard liquid) and place in a blender.
Add water, honey, lemon zest and salt and purée until smooth.
To assemble, layer fresh mango, cashew cream, raspberries and mango purée in parfait glasses.
Top with almonds and additional zest if desired.
Nutritional Info:
Per serving: 480 calories (200 from fat), 22g total fat, 3.5g saturated fat, 0mg cholesterol, 190 mg sodium, 66g carbohydrates (4g dietary fiber, 44g sugar), 10g protein.
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To see the full DISCLAIMER
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