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February 2021 News Letter
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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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When you have purchased 1 machine from us, any model, then the next machine purchase will be discounted. An 8% discount on any model, for you or your friends or family. So, should you decide that you need another machine or want to upgrade, please email me first, the website will not know to do this.
My email is healthproducts2@gmail.com
You can see all the Rife machines, the Zappers and the Beck Machines
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Everything in this Mat Pack can be used with the Rife or Zapper professional, the V2, V3, the Rife Digital ultimate Trio, the Zapper Digital Ultra Trio, the Rife Ultimate and the Zapper Ultra.
The mat and the belt will allow you to more directly target an area of the body.
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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 New Pro is in 3 Languages actually on the screen: English, Spanish, Japanese.
The New Rife 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.
The New Rife V3 has 30 Groups, groups 25 - 30 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 machine comes with power, straps, leads, a USB flash drive that has several translations of the Instruction manual, an instruction/frequency manual that comes with the machine and case.
Group Sweep
Introduction of "Group Sweep". Why? Because so many customers are treating more than one condition. Some people are treating 5-10 conditions. They do not want to get up all night changing programs.and Groups. Using Group Sweep, they can have each of the medical issue groups played one after the other, knowing that without any interruption, the machine will run each and every frequency, for each and every ailment. The groups include concerns such as arthritis, cancer, diabetes, cold/flu, etc., the manual lists over 3500 different ailments.
With the Group Sweep function you can change any of the presets or add your own to the last 5 groups which have been left empty. Or, leave the presets as they are and use in a preventative measure and add the sets you want or need to the last. Then Group SWEEP will sweep through all 30 groups, stays on each frequency 3 to 4 seconds and will just continue to loop through.
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We always suggest Organic Ingredients, or at least NO GMOs
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Hot Crab and Artichoke Dip
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Serves 16
Enjoy this savory dip, a mixture of delicious crab and artichokes in a creamy base, with crostini, pita chips, crackers or crudités.
Ingredients
1 (8-ounce) tub lump crabmeat
1 (14-ounce) can artichoke hearts in water, drained and coarsely chopped
1/2 cup diced red bell pepper
1 (8-ounce) package Neufchâtel cheese
1/2 cup light mayonnaise
4 tablespoons chopped fresh chives, divided
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1/4 teaspoon sea salt
Method
Preheat oven to 375°F. In a large bowl, break up crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Stir in artichokes and bell pepper and set aside.
Place Neufchâtel, mayonnaise, 3 tablespoons chives, lemon juice, Worcestershire and salt in the bowl of a food processor and pulse until just combined.
Transfer to bowl with crab mixture and gently stir to combine.
Spread into a 1-quart shallow baking dish. Bake until mixture is bubbling, about 30 minutes. Sprinkle with remaining 1 tablespoon chives and serve.
Note: The dip can be assembled up to 1 day ahead and refrigerated until ready to bake. If doing this, let sit at room temperature 15 minutes before putting in the oven, and increase baking time by about 5 minutes.
Nutrition
Per serving: 80 calories (45 from fat), 5g total fat, 2g saturated fat, 15mg cholesterol, 330mg sodium, 5g total carbohydrate (1g dietary fiber, 1g sugar), 3g protein
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Serves 6
A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner…and even better leftovers. It’s simple to customize a pot roast by using different seasonings, liquid and vegetables.
Ingredients
1 1/1 teaspoons dried parsley
1 teaspoon sea salt
1/2 teaspoon minced onion
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 (2 1/2 to 3 pounds) boneless beef chuck roast
2 tablespoons extra-virgin olive oil
2 sliced onions
1 3/4 cups reduced-sodium beef broth
1 cup tomato juice
1 1/2 pounds potatoes, cut into 1-inch chunks
1 pound carrots, cut into 1-inch chunks
Method
Preheat oven to 350°F. In a small bowl, combine seasonings, salt and pepper. Pat roast dry with paper towels and rub all over with seasoning mixture.
In a large Dutch oven or oven-proof heavy saucepot, heat olive oil over medium-high heat.
Add roast and brown on all sides.
Remove to a plate and set aside.
Add onions and 1/4 cup water and cook about 8 minutes or until tender and golden, stirring occasionally.
Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast 2 hours.
Stir in potatoes and carrots, cover and continue roasting 45 minutes longer or until vegetables and meat are tender.
Transfer roast and vegetables to a large serving platter and drizzle with pan juices.
Nutrition
Per serving: 420 calories (130 from fat), 14g total fat, 4g saturated fat, 130mg cholesterol, 980 Mg sodium, 25g total carbohydrate (3g dietary fiber, 4g sugar), 46g protein |
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Seafood Risotto with Squid, Scallops and Shrimp
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Serves 4
Mixed seafood and saffron make this simple risotto a spectacular dish. Clam juice adds a rich seafood taste to the cooking broth and the seafood itself releases liquids when cooked that are absorbed into the rice finishing the dish with a deep flavor.
Ingredients
5 cups chicken or seafood broth
1 (8-ounce) bottle clam juice
1/2 teaspoon saffron threads, crushed
2 tablespoons extra-virgin olive oil
1/4 cup minced shallots (about 2)
2 cups arborio or carnaroli rice
1/2 cup dry white wine
1/2 pound bay scallops
1/2 pound medium shrimp, peeled and deveined
1/2 pound squid (calamari) tubes, sliced into rings
1 teaspoon fine sea salt
2 tablespoons finely chopped fresh parsley
Method
Heat broth, clam juice and saffron to a boil in a medium sauce pot. Reduce heat and keep simmering.
Meanwhile, heat oil in a large sauce pot over medium-high heat.
Add shallot and cook until translucent, about 2 minutes.
Stir in rice and toast cook until translucent, about 2 minutes.
Stir in wine and cook, stirring constantly, until liquid is absorbed.
Set timer for 14 minutes and begin to add saffron broth, 1/2 cup at a time, stirring each time until most liquid is absorbed.
After 14 minutes, stir in scallops, shrimp, squid and salt.
Continue to cook and stir, adding broth 1/2 cup at a time until rice is al dente and seafood is just cooked through, about 6 minutes (you may not use all broth). Stir in parsley and serve.
Nutrition
Per serving: 560 calories (80 from fat), 9g total fat, 1.5g saturated fat, 220mg cholesterol, 2290 Mg sodium, 83g total carbohydrate (2g dietary fiber, 1g sugar), 31g protein
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Chocolate-Dipped Pinapple
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Makes 24 pieces
Make these sweet, salty and spicy dessert bites up to three hours in advance, storing them in the refrigerator until ready to serve.
Ingredients
1/2 Whole Trade pineapple, peeled, cored and cut into 24 chunks
2 (3.5-ounce) bars Whole Foods Market Tanzania Organic Dark Chocolate
1/8 to 1/4 teaspoon cayenne
1/2 teaspoon flaky sea salt
Method
Thread a short skewer (4 or 6 inches) through each pineapple chunk and arrange on a large, parchment-paper-lined baking sheet.
Working over a double boiler, heat chocolate, stirring constantly, until just melted; stir in cayenne.
Working with one skewer at a time, pat pineapple dry with a paper towel, and then dip in chocolate, covering about halfway.
Transfer to baking sheet, sprinkle lightly with salt and repeat with remaining pineapple and chocolate. Chill until set, about 45 minutes.
Nutrition
Per serving (per piece): 60 calories (30 from fat), 3g total fat, 2g saturated fat, 0mg cholesterol, 50mg sodium, 7g total carbohydrate (0g dietary fiber, 4g sugar), 0g protein
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