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Once you have bought one machine from us. Your next machine purchase, Rife or Zapper, any model, or the Beck machine will be discounted. So, should you decide you want to upgrade, or just have another machine, or even an extra machine to loan to friends or family, we have a lot of people who do that, I have one here that I use as a loaner, email me first and I'll let you know how we do this so you get your discount.
And this can be for you, friends or family.
We do this because we want people to be aware of this technology, and to make it as affordable as we can.
Email me if you have any questions on this: healthproducts2@gmail.com |
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The machine comes with everything you need:
Rife Digital Professional V3
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 includes the Rife Healing Mat and Rife Healing Belt along with extra straps, leads and manual.
The machines are easy to use and we are available by phone: 206-708-6408, Pacific Time, this is a 24 hour number, or email me: healthproducts2@gmail.com
For more Information on the machine. Please let me know if you have any questions. |
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At ETDFL.com you can get the translations for the frequency list and instruction manuals. It's really quite a handy site. |
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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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We always suggest Organic ingredients and NO GMOs
The recipes below are from Whole Foods Market
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Turmeric Spiced Shakshuka Delicata Squash
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Serves 4
Time 45 min
Shakshuka, a North African dish of eggs poached in tomato sauce, is popular throughout the Middle East and elsewhere, and for good reason: It makes a great breakfast or brunch ... or lunch … or dinner. Our take on the dish includes delicata squash, a variety with a particularly thin, tender skin that doesn’t require peeling before roasting. You can also use a small acorn squash.
Ingredients
- 1 delicata squash, halved lengthwise
- 3/4 teaspoon fine sea salt, divided
- 3 teaspoons avocado oil, divided
- 1/2 yellow onion, diced (1 cup)
- 3 cloves garlic, chopped
- 1 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes, or to taste
- 1 (15.5-ounce) can 365 by Whole Foods Market Organic Diced Fire-Roasted Tomatoes
- 4 large cage-free eggs
- 2 tablespoons chopped fresh parsley or cilantro leaves
- Ground black pepper
- Flaky sea salt (like Maldon)
Method
Preheat oven to 400°F.
Line a baking sheet with parchment paper.
Scoop out squash seeds with a spoon and discard.
Cut squash into ½-inch-thick slices.
In large bowl, toss squash with ¼ teaspoon fine salt and 1 teaspoon oil.
Place squash on the prepared pan in a single layer.
Roast until tender, about 15 minutes.
Meanwhile, in a medium (9-inch) ovenproof skillet, heat remaining 2 teaspoons oil over medium heat.
Add onion and cook until softened, about 5 minutes.
Stir in garlic, turmeric, cumin and pepper flakes, and cook for 30 seconds.
Add tomatoes and remaining ½ teaspoon fine salt.
Bring to boil, adjust heat and simmer 5 minutes.
After removing squash from the oven, nestle slices into the tomato mixture.
Make four indentations in the tomato mixture with the back of a spoon and gently crack an egg into each indentation.
Place skillet in oven and bake just until eggs are set, 7 to 8 minutes.
Sprinkle with parsley, flaky sea salt and black pepper to serve.
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Pasta with Brie Basil and Tomatoes
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Serves 8
Time 2 hr 15 min
This pasta dish uses rich, creamy brie to make the summery combination of tomatoes and basil even better.
Ingredients
- 5 tomatoes, cored and roughly chopped or 2 cups halved cherry or grape tomatoes
- 3 cloves garlic, thinly sliced
- 8 ounces brie, with rind, or other semi-soft cheese such as Fontina, cut into (1-inch) pieces
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon fine sea salt
- 1 pound whole wheat penne
- 1 cup basil leaves, torn
- 1/8 teaspoon ground black pepper
Method
Put tomatoes, garlic, brie, oil, vinegar, salt and pepper into a large bowl and toss gently to combine.
Cover and set aside at room temperature to let marinate for 2 to 3 hours.
Bring a large pot of salted water to a boil.
Add penne and cook until al dente, about 10 minutes.
Drain well and transfer hot pasta to bowl with tomato mixture.
Add basil and toss gently to combine.
Serve immediately.
Nutritional Info:
Per serving: 450 calories (210 from fat), 24g total fat, 7g saturated fat, 30mg cholesterol, 340 mg sodium, 47g carbohydrates (6g dietary fiber, 5g sugar), 14g protein.
Vegetarian
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Serves 4
Time 25 min
Thin chicken cutlets cook quickly and evenly, making this recipe a fast weeknight option. A pan sauce of lemon juice, white wine, capers and parsley adds vibrant flavor. Serve with a simple green salad or steamed vegetables.
- 4 skinless, boneless chicken cutlets (about 1 1/4 pounds)
- 1 lemon, zested and juiced
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/3 cup drained capers
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Method
Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap.
With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness.
In a shallow bowl or pie plate, combine flour, lemon zest, salt and pepper.
Dip chicken in flour, coat all sides and shake off excess.
Preheat a large skillet over medium-high heat.
Carefully place chicken in hot oil and cook until browned and cook through, about 3 minutes per side.
Transfer chicken to a clean plate and cover to keep warm.
Add capers to pan and cook for 1 minute until brown on edges and slightly plumped.
Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan.
Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan.
Cook until liquid is reduced by half, 3 to 4 minutes.
Remove pan from heat and stir in parsley and 2 tablespoons of the lemon juice.
Taste and adjust seasoning with salt, pepper and lemon juice.
Divide chicken among plates, top with capers and drizzle with sauce.
Nutritional Info:
Per serving: 300 calories (100 from fat), 11g total fat, 2g saturated fat, 80mg cholesterol, 700 mg sodium, 14g carbohydrates (0g dietary fiber, 0g sugar), 31g protein.
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Makes 9 squares
This Recipe is Vegan, but you can do this however you want.
Ingredients
- Shortbread:
- 2 cups all-purpose flour
- 1 cup vegan margarine
- 1/2 cup organic cane sugar
- 1/2 teaspoon sea salt
- Apple filling:
- 5 medium apples (like Pink Lady), peeled, cored and thinly sliced
- 1/2 cup vegan margarine
- 3/4 cup organic light brown sugar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Method
Make the shortbread:
Preheat oven to 350°F.
Lightly grease an 8-inch square pan and line with parchment paper long enough to overhang the edges.
In a food processor, pulse flour, margarine, sugar and salt until crumbly.
Reserve 1 cup of dough for topping, and press remaining dough into prepared pan.
Bake for 18 minutes and transfer to a wire rack when done.
Make the filling:
In a medium pot, heat margarine and apples over medium heat.
Stir until apples are soft, about 10 minutes.
Add brown sugar and increase heat to medium-high heat.
Let bubble for about 10 minutes until thick and caramel-like, stirring frequently.
Stir in cinnamon and vanilla, then remove from heat and cool slightly, about 10 minutes.
Make the bars:
Pour apple filling over baked crust, then crumble reserved shortbread dough over the top.
Leave some in larger clumps and some of the apple filling peeking through.
Bake for 30 minutes, then cool on a wire rack and refrigerate for a few hours or overnight to firm up.
Once chilled, lift the parchment paper to release the bars from the pan.
Using a sharp knife, cut into squares and serve with vegan ice cream.
(Chef Chloe loves our 365 by Whole Foods Market Vanilla Bean Almond milk Non-Dairy Frozen Dessert.)
Store any leftover bars (right!) in refrigerator.
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