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News Letter for April 2021
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Here are some links you might want to check out if for no other reason, future reference
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This is such a great function.
This will SWEEP through all frequencies in all 30 groups, and it will continue for 8 or 9 hours so you can sleep with it. This allows you to treat all issues you may be working on everyday, or night.
I have changed a lot of the presets for what I need to be working on, and left some as a preventative. The link above, under helpful links is a page I did to give you an idea of how you can set this up. If you have any questions please let me know. healthproducts2@gmail.com
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Rife Digital Professional V3
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The Rife 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 V3 is in 3 Languages actually on the screen, either the Zapper or the Rife machine: English, Spanish, Japanese.
The Professional V3 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 with a thin material, thin t-shirt, thin bed sheet, etc., with the voltage set at 17v. Drop the voltage to 12.5v and you can use the mat or belt in direct contact with the skin.
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This will give you both the mat and belt, extra straps, extra leads and extra manual for less than what the mat and belt would cost if purchased separately.
You can use the mat under a thin fitted bed sheet or with thin t-shirt, pajamas. Here is a link to show you the best materials to use. And, when using a piece of clothing or whatever put the voltage to 17v. Materials
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We always suggest organic ingredients or at least no GMOs
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Chicken Millet and Mushroom -- One Skillet Meal
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Serves 6 to 8
This complete meal is simple to prepare and packed with flavor and nutrition. Use kale or spinach instead of the Swiss chard, if you like. Or substitute chicken legs or quartered breasts for the thighs, too.
Ingredients
2 tablespoons canola or extra-virgin olive oil, divided
8 (about 2 1/2 pounds) skinless bone-in chicken thighs
Salt and pepper to taste
1 large yellow onion, chopped
1/2 pound cremini or button mushrooms, sliced
1 cup uncooked millet
3 cloves garlic, finely chopped
1/2 cup white wine
2 cups low-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 cups shredded Swiss chard (without stems)
Method
Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat.
Season chicken with salt and pepper, then arrange 4 of the thighs in the skillet.
Cook, flipping once, until deep golden brown all over, about 10 minutes total.
Transfer chicken to a large plate;
Repeat process with remaining 1 tablespoon oil and remaining thighs.
Once all of the thighs are browned and transferred to the plate, add onions, mushrooms and millet to the same skillet and cook, stirring often, for 5 minutes.
Add garlic and cook 1 minute more.
Stir in wine, broth, thyme, rosemary, salt and pepper.
Nestle chicken into skillet, submerging it in the millet and vegetables; bring to a boil.
Cover, reduce heat to medium-low and cook until chicken is almost cooked through, about 25 minutes.
Uncover skillet and gently stir in chard. Cover skillet and cook until millet and chard are tender and chicken is cooked through, about 10 minutes more.
Nutrition
Per serving (about 9oz/277g-wt.): 360 calories (130 from fat), 15g total fat, 3g saturated fat, 85mg cholesterol, 450mg sodium, 26g total carbohydrate (3g dietary fiber, 2g sugar), 27g protein
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Ingredients:
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste
Method:
Preheat oven to 300°F.
Rinse and dry the kale, then remove the stems and tough center ribs.
Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt.
Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that).
Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
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Pasta with Mushrooms Spinach and Mt Tam Cheese
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Serves 4
Cowgirl Creamery’s Organic Mt. Tam triple-crème cheese helps make a rich sauce for this pasta loaded with classic cheese-friendly flavors from spinach, mushrooms and bacon (if you wish).
Ingredients
8 ounces whole-wheat spaghetti
3 teaspoons extra-virgin olive oil, divided
3 tablespoons dried whole-wheat bread crumbs
3/4 pound sliced cremini or other mushrooms
4 garlic cloves, finely chopped
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
4 slices cooked bacon, crumbled (optional)
1/2 cup dry white wine
6 cups packed baby spinach leaves (about 10 ounces)
1/2 wheel (5 ounces) Organic Mt. Tam cheese, chilled, diced, divided
Method
Bring a large pot of salted water to a boil.
Add spaghetti and cook until tender, about 12 minutes.
Drain, reserving 1/2 cup of the cooking water.
Meanwhile, heat 1 teaspoon of the olive oil in a large skillet over medium-high heat.
Add bread crumbs and cook, stirring, until lightly toasted, 3 to 4 minutes.
Transfer to a plate.
Wipe out the skillet, add the remaining 2 teaspoons of olive oil to the skillet and return it to medium-high heat.
Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until mushrooms are tender and browned, about 8 minutes.
Add bacon, if using, and wine.
Cook 2 minutes.
Add spinach, stirring until it is wilted.
Add pasta and half of the cheese to the skillet and remove from the heat.
Stir until combined; add some of the reserved pasta water if pasta seems dry.
Transfer to a bowl or platter, sprinkle with bread crumbs and top with remaining cheese.
Nutrition
Per serving: 550 calories (210 from fat), 24g total fat, 11g saturated fat, 70mg cholesterol, 750mg sodium, 56g total carbohydrate (7g dietary fiber, 4g sugar), 18g protein
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Serves 8
A sweet treat for a Valentine’s Day supper, this silky, indulgent rice dessert, layered with fresh strawberries, is ideal warm, but leftovers are also delicious served cold.
Ingredients
6 cups 2% reduced fat milk
1/2 cup Organic Cane Sugar (If this is not organic it will be a GMO product)
2 teaspoons pure vanilla extract
2 tablespoons butter
1 cup Arborio Rice
Zest and juice of 1 orange
1 cup canned coconut milk
1 quart strawberries (3 sliced, remaining chopped)
Method
Heat milk, sugar and vanilla until just simmering in a medium pot over medium heat.
Reduce heat to low, cover and keep hot.
Melt butter in a medium pot over medium heat.
Add rice and cook, stirring often, until fragrant and toasted, about 2 minutes.
Add orange zest and juice and cook, stirring constantly, until absorbed, 1 to 2 minutes.
Add about 1 cup of the milk mixture and continue to simmer, vigorously stirring often, until almost absorbed, about 3 to 5 minutes more.
Repeat process until all of the milk mixture has been incorporated and rice is thick and creamy, about 30 minutes. Remove pot from the heat and stir in coconut milk;
set aside for 5 minutes.
Spoon chopped strawberries into the bottom of small bowls, top with risotto, garnish with sliced strawberries and serve.
Nutrition
Per serving: 330 calories (110 from fat), 13g total fat, 9g saturated fat, 20mg cholesterol, 90mg sodium, 48g total carbohydrate (3g dietary fiber, 26g sugar), 9g protein
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