About The Omega VRT330 Dual-Stage Low Speed Juicer

Omega VRT330

Omega VRT330

The Omega VRT330 vertical masticating style juicer is a revolutionary product, as it features the high efficiency of a masticating style juicer in a vertical design. Sometimes referred to as a low speed juicer, the VRT processes at 80rpm, whereas most other juicers process at a speed of 1,650 to 15,000rpm. The low speed protects and maintains healthy enzymes, prevents oxidation and allows juice to be stored up to 72 hours without degradation. The VRT330’s dual stage juice processing system extracts the maximum amount of juice from fruits, vegetables, leafy greens, even wheatgrass! Add a variety of fruits and vegetables with minimal prep work thanks to the juicer’s wide feed-chute opening. The innovative cleaning system wipes the screen clear during juicing increasing the VRT’s efficiency…


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“133 of 136 people found the following review helpful.
5Great for multiple purposes
By Matt
I bought this juicer “used-very good” with fulfillment by Amazon. It should have said “used-BETTER THAN NEW”. Definitely get the “HD” version of these juicers since the inner component, made of plastic, is under a lot of pressure but does not crack now that it is made of a much harder plastic composite material.

My wife and I am are on day 20 of a 30-day juice fast, and we have used this machine for everything. We’ve juiced whole cantalopes with the rind, 25 lbs. of carrots, and piles and piles of leafy greens like kale, spinach, lettuce, etc. We’ve done every hard root plant as well as things that aren’t recommended, like strawberries (which come out more like a smoothie). The key is to chop things up first–especially celery and greens that are stringy. It comes with a fine mesh screen for less pulp, or a wide mesh screen for more pulp. I think the “pulpy” version would be disgusting; as it is, we strain some of our blends though another mesh strainer that we have so it’s relatively smooth. We don’t always have to do that though– it depends on our mood and what stuff we have juiced.

Like any juicer, you have to learn how to use it. I have used a Champion in the past, and it seemed like a lot of work to push things through. This seems much more versatile. We are also sprouting and growing our own wheatgrass, and this juicer also juices that. I am sure that other juicers do a better job specifically with wheatgrass, but we get a decent yield with few problems. Before you use the Omega VRT330 juicer, I suggest you watch any of the zillion YouTube videos that come up if you search there, so you’ll have better results. It’s good to see the technique that the juicing experts use with this specific model (the enclosed manual does not address “best practices” for using this).

It takes about 3 minutes to disassemble and clean, which we do twice a day currently. It has clogged up on a few occasions, so you do have to make sure that it is steadily ejecting pulp to know that it’s working right.

I’m very picky with my purchases, especially when I’m spending more than $300 on an appliance. I wanted something that does “ok or better” with a wide range of things including wheatgrass, and there are few juicers that can do all that without additional accessories. The Omega has met the challenge for us so far on every imaginable vegetable and fruit that can be juiced, and it seems really well built. I encourage you to choose this one if you want a low-foam, consistent juicer that can stand up to heavy use.”

Read more here…

( Bar-be-que-Sauce.com and OnlineStoresABC.com are participants in the Amazon Services, LLC* Associates Program)
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Beetroot Tart

leebay846:

this sounds amazing!

Originally posted on Things we make:

Beetroot Tart on things{we}make

I first planted stripy Choggia beetroot back in 2012. They are a very pleasing to grow. Easy as pie and pretty as a picture.

Last year we had so many that we didn’t harvest them all. They sat in the ground all winter, occasionally losing a leaf to a passing chicken.

I imagined that they would end up in the compost heap, but then I was inspired by The Sugar Hit’s handsome Beetroot Tart. We had nothing in for dinner and a bed full of beets.

Worth a go I thought. I’ll pull them up and see what’s occurring.

Beetroot Tart on things{we}makeBeetroot Tart on things{we}makeGinger and BeetsBeetroot tart on things{we}make

They looked fine. No different to how they look in the Autumn. They had grown thicker skins over time, but don’t we all?

I peeled and cut them into hefty slices. My assistant demonstrates for you here:

Beetroot Tart on things{we}makeBeetroot Tart on things{we}make

They got tossed in oil, vinegar and herbs and roasted until softened. I placed them, face down in…

View original 565 more words

Recipes for the CrockPot.. Easy Cooking

Here are a few Crock Pot Recipes I found over at myspecialfood.com

This is One of My favorites! Velveeta is by far the best cheeze for this recipe. It does very well in a slow cooker. I usually add some pre-cooked meat to mine for get togethers and holidays. Wanted to share it with you.

EASY VELVEETA-SALSA DIP
* 1 pound Velveeta Cheese spread, cubed
* 1 package Picante sauce or salsa
* 2 tablespoons Cilantro (optional)
1. Place brick of Velveeta and jar of picante sauce in a slow cooker or
Crock Pot, and turn on med-high, stirring occasionally, until the cheeze is good and blended Stir in cilantro when melted.

2. Serve with tortilla chips,Dorito’s Brand are superb for this- go wild with one of thier new hspicy flavors!
Note: You can substitute two cans of chopped tomatoes and chiles for
the salsa, or add one can of tomatoes and chiles. Play around with
this, and you might even add a little Louisiana hot sauce!

You can also try adding to this recipe with your favorite pre-cooked meat,bell peppers,cayenne,etc!

VEGETABLES ITALIAN-STYLE
1 teaspoon salt
1 medium eggplant, cut in 1″ cubes
2 to 3 medium zucchini, halved & sliced 1/2″
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4″ thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste
Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large
colander over a bowl to drain for about 1 hour. Drain and squeeze
excess moisture out. In a large skillet over medium heat, saute onion,
eggplant, zucchini, and mushrooms until slightly tender. In the slow
cooker/Crock Pot, layer 1/3 of the vegetables (including sliced
tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese.
Sprinkle with oregano, salt and pepper. Repeat layering 2 more
times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or
other grain.
Serves 6.

APPLE BROWN BETTY
* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
together. Place on top of apples in crock. Cover. Place crock into outer
shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.

APPLE GLAZED PORK ROAST
4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
Rub roast with salt and pepper. Brown pork roast under broiler to
remove excess fat; drain well. Core and quarter apples. Place apple
quarters in bottom of crockpot. Place roast on top of apples. Combine
apple juice, brown sugar, and ginger. Spoon over top surface
of roast, moistening well. Cover and cook on Low for 10-12 hours,
until done

APPLE-NUT CHEESECAKE
Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts
Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Combine crust ingredients; pat into a 7-inch springform pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs,
whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on
medium speed of a hand-held electric mixer. Pour mixture into the
prepared crust. Combine apple slices with sugar, cinnamon and nuts;
place topping evenly over the top of cheesecake. Place the cheesecake
on a rack (or “ring” of aluminum foil to keep it off the bottom of the
pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3
hours. Let stand in the covered pot (after turning it off) for about 1 to
2 hours, until cool enough to handle. Cool thoroughly before removing
pan sides. Chill before serving; store leftovers in the frigde

CONGRESSIONAL BEAN SOUP IN A CROCKPOT

1 lb Small white beans
8 c Water
2 c Ham, diced
1 c Onion, diced
1 c Celery, chopped
2 tb Parsley, chopped
1 ts Salt
1/4 ts Pepper
1 Bay leaf
Assemble ingredients in Slow Cooker. Cover and cook on low 8-10
hours or until beans are tender.

CREAM CHEESE CROCKPOT CHICKEN
1 frying chicken, cut up (I used about 4 pounds of breast and rib
chicken pieces)
2 tbsp melted butter
salt and pepper to taste
1 package of dry Italian seasoning mix
1 can cream of chicken soup
1 8 oz brick of cream cheese, cut up in cubes
1/2 C chicken broth
1 large onion
crushed garlic to taste
Brush chicken with butter and sprinkle with the dry Italian seasoning
mix (I did two layers in my crockpot to make sure that the Italian
seasoning got on all the chicken and not just those peices on top.)
Cover and cook on low for 6-7 hours. About 45 minutes before done,
brown the onion in the butter and then add the cream cheese, soup,
and chicken broth to the saucepan. Add the crushed garlic and stir
all ingredients until smooth. Add salt and pepper to taste. Pour sauce
mixture over chicken in crockpot and cook an additional 30-45
minutes. Remove chicken to platter and stir sauce before putting in
gravy

CREAMY SPINACH DIP Another favorite when having a gathering!
* 8 ounces Cream cheese, cubed
* 5 ounces Frozen chopped spinach
* 2 tablespoons Pimento, diced
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon Garlic salt
* 1/4 cup Whipping ceram
* 2 tablespoons Parmesan cheese, grated
* 2 teaspoons Onion, finely chopped
* 1/2 teaspoon Thyme
Combine cream cheese and cream in Crock Pot. Cover and heat until
cheese is melted, 30 to 60 minutes.
Add remaining ingredients. Cover and heat 30 minutes.
Serve with raw vegetables, crackers, or bread pieces.

CROCKED KIELBASA!!!!
1/2 pound Lean ground beef
1 pound Kielbasa sausage — sliced
1 Can whole tomatoes — (28 ounces) undrained
9 ounces Frozen French-cut Green beans
1 Can pitted black olives — (6 ounces)(drained and left whole)
1/2 cup Red wine
3 Garlic cloves — minced
1 medium Onion — sliced
1 medium Green pepper — chopped
1 teaspoon Basil — crushed
1 teaspoon Oregano — crushed
1/2 teaspoon Thyme — crushed
1/4 teaspoon Pepper
1 pound Pasta of your choice
4 ounces Parmesan — freshly grated
In a medium skillet, saute ground beef. When browned, transfer to
crockpot. Add all other ingredients except pasta and parmesan Simmer
on low for 6-8 hours. Cook pasta according to directions. Ladle
Crocked Kielbasa over pasta in large bowls. Pass the Parmesan cheese
to garnish.

CROCKPOT AUTUMN CHICKEN
2 large or 4 small chicken breasts
2 parsnips – 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
garlic
salt
pepper
nutmeg
honey
Peel and chop carrots and parsnips and place them in the bottom of
the crockpot.
Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I’m not
sure how many cloves of fresh garlic that would be.) Place chicken on
top. Pour in broth.
Cut squash into chunks and slice off the skin. Place on top of chicken.
Sprinkle desired amounts of salt, pepper and nutmeg on top of squash
and drizzle enough honey on top to lightly cover the squash. Cook on
low 8-10 hours.

CROCKPOT BAKED BEANS II
1 lb ground beef
3/4 lb bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
1 16 oz kidney beans canned
1 16 oz buttered lima beans canned
1 cup catsup
3 Tbsp white vinegar
1/4 cup liquid smoke
1 tsp salt
dash pepper
Directions:
Put all ingre. in crock pot cook 4-6 hrs on low. The longer you cook it
the better it will taste.

CROCKPOT BARBECUED SHORT RIBS
2 c. water
3 or 4 lbs. boneless short ribs
18 oz. bottle barbecue sauce
1 tbsp. Worcestershire sauce
3 oz. Heinz 57 hickory smoke sauce
1/4 tsp. angostura
1/4 tbsp. lemon pepper seasoning
Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce,
angostura, lemon pepper and short ribs in crock pot on low heat for 12
hours. I usually cook this recipe overnight.

CROCKPOT BEEF AND CHIPOTLE BURRITOS
1 1/2 lb. boneless beef round steak, cut 3/4″ thick
1 14 1/2 oz. can diced tomatoes
1 sm. onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped (my local
stores didn’t carry this – of course- so I substituted a jar of salsa with
chipolte, I think it was Old El Paso or Pace)
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9-10″ tomato-flavored or plain flour tortillas, warmed
3/4 c. shredded sharp cheddar cheese (3 oz.)
1 recipe Pico de Gallo Salsa (we’re talking real life here – I substituted
a small jar of regular salsa :) Shredded jicama or radishes (optional,
VERY optional!)
Dairy sour cream (optional)
Directions: Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4
qt. crockery cooker place meat, undrained tomatoes, onion, peppers,
oregano, cumin, and garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks,
shred meat. Spoon one-sixth of the meat onto each warm tortilla just
below the center. Top with cheese, Pico de Gallo Salsa, and if desired,
jicama or radishes and sour cream. Roll up tortilla. Makes 6
servings * Prep time: 20 min.
Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2
tbsp. Finely chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper;
finely chopped; and dash sugar. Cover; chill several hours.

Continue here for more great recipes at myspecialfoods.com

Garlic: What’s new and beneficial about garlic?

Garlic.

  • “You can increase the health benefits you receive from garlic by letting it sit after you’ve chopped it or crushed it. If you give your chopped/crushed garlic time to sit before changing its temperature (through cooking) or its pH (through the addition of acidic food like lemon juice), it will give the alliinase enzymes in garlic an opportunity to work on behalf of your health. For example, in the absence of chopping or crushing, research has shown that just 60 seconds of immediate microwaving will cause garlic to lose some of its cancer-protective properties. Immediate boiling of whole, intact garlic will also lower these properties, as will immediate addition of a very low-acid ingredient like lemon juice.
  • Some of garlic’s unique components are most durable in food (versus processed extract) form. Allicin—one of garlic’s most highly valued sulfur compounds—stays intact for only 2-16 hours at room temperature when it is present in purified (extracted) form. But when it’s still inside of crushed garlic, allicin will stay viable for 2-1/2 days….”

Continue reading the full article,full of great information about the benefits of using garlic in your diet….

i wanted to share this awesome information with you from a site called whfoods.com “the worlds healthiest foods’ and whfoods.org,

Please visit and support their page. “The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world. “..

they have tons of valuable information on their amazing site and a strong mission i wanted to share.

Indoor! Grilling Recipe Book

Steven Raichlen’s

Indoor Grilling!

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Review
“Full of fresh ideas that bring the glory of outdoor barbecuing indoors. Jump in and start cooking now!”
—Jacques Pépin

 

“SPIT-ROASTED PRIME RIBS, crusty on the outside, moist and tender inside. Yes! CHICKEN UNDER A BRICK, heady with smoke and spice. Yes! CURRY-GRILLED LAMB KEBABS, POTATOES ROASTED IN THE ASHES, BAYOU WINGS, VANILLA-GRILLED PINEAPPLE WITH DARK RUM GLAZE—all of it infused with honest-to-goodness real-grilled flavor, and all of it cooked indoors. Yes!

Bursting with bold new ideas, 270 righteous recipes, and hundreds of tips and techniques—from how to season a cast-iron grill pan to buying brisket cut from the “flat”—Raichlen’s Indoor! Grilling brings the guru’s mastery of live-fire cooking indoors. New every day’s a good day to grill.”

5Perfect indoor grilling companion
By W. Maite
“This is a GREAT cookbook for any type of indoor grill you may have. Since I have a few different types of indoor grills, I appreciate the separate cooking instructions for each type. Every recipe we’ve tried has been a winner. I highly recommend making the sauces, compound butters, salads and other various accompaniments included with many of the recipes because, as good as the basic recipes are, these are often the soupçons that transport the dishes to whole new levels.

The reviewer who complained about the recipes being not much more than salt and pepper must have another book, or must not be making the accompaniments. The Grilled Swordfish may seem pretty basic until you add the perfectly balanced, tart, creamy, puckery, garlicky flavors of the sublime Lemon Basil Butter. The Georgian walnut sauce is a killer with what might otherwise seem like standard grilled trout. The Cuban Sandwich and Medianoche are absolutely authentic versions of two brilliant sandwiches for which the cooking technique is paramount and clearly explained. The chicken recipes I’ve tried are all pretty darn terrific.”

67 of 73 people found the following review helpful.

Read more reviews here

America’s Most Wanted Recipe Secrets As Seen On TV!

Cook dishes like the PROS do in a matter of minutes!
With your copy of the best-selling “America’s Most Wanted Recipes” cookbook you will:

Save Time – No more trial and error or WASTEFUL experimentation needed to find the “exact taste”. With this recipe book, you get to create dishes from your favorite restaurants with uncanny resemblance!

Save Money – Just imagine the sheer amount of cash you will be able to save just by cooking these dishes yourself at home! If you just prepare these meals once per week, you will save well over $180 each month at the bare minimum.
Not to mention the satisfaction you’ll get when people find out you made these famous dishes from your own kitchen.
Get Started in Record Time – Each recipe is written in fine detail, right down to the exact proportions and amounts of ingredients you should use. All have been time and taste buds tested for the greatest results!
You too can cook like a master chef… No training required
Truth be told, you may not see yourself as a good cook at this point in time. You may not even see yourself cooking for your friends or family apart from the usual dinner or lunch.

But if I tell you now that this is a golden opportunity for you to learn some solid, surefire and failsafe cooking, will you believe me? Thousands have, and they now benefit from being known as top notch cooks by their friends and family members! All of this without YEARS of hard training, or learning how to cook from scratch.

At the price we’re going, each recipe is instantly available for your own use at only a mere few cents per recipe. Which restaurant on EARTH can you possibly find a deal like this?

*Free Bonus #1: Lifetime Access to Our Secret Recipe Archive
*Secret Sauces Exposed
*Good Ole Comfort Foods
*The Grillmaster’s Guide to Grilling
*Special Occasion Cookbook
*Diabetic Delights
*Kid Approved Cookbook
Full 60 Day, No Questions Asked Money Back Guarantee!

EZJuice Juice Suggester

Amazing new juicing software instantly cranks out healthy juice recipes from the ingredients you already have in your kitchen!

You can increase energy, add anti-cancer fighting agents and antioxidants to your diet and aid in weight loss!

You get 110+ Health Juice Recipes Instantly!(Doctor and Nutrionist approved)


Imagine being able to open your refrigerator,pick out a few items and in seconds have multiple recipes that you can make!
Not only will the “Juice Suggester” save you a ton of time, but you will able to quickly and easily create over 100 fruit and vegetable juices unsing this simple juicing software program!

Everybody knows that juicing is the fastest, completely natural way to get the vitamins and minerals your body needs. Now it is easy. Never again will you be bored with the same old health routine. You will have an arsenal of healthy recipes just a couple of mouse clicks away.

Use Easy Juice Suggester software for only $97 19.99! You will be given immediate access to download and start using the software.


To get it today, please press here now!


 



Pacific Coast Deluxe Dried Fruit Tray with Nuts

Pacific Coast Deluxe Dried Fruit Tray with Nuts

Here’s a great gift idea for that special person or group

Nearly double the size of our Classic Sampler, this lovely, healthy crated assortment of popular dried fruits and nuts is perfect for any occasion.


Product Details

  • Golden State Fruit
  • Ingredients: 
  • 2 lbs., 4 oz. of Roasted Salted Almonds, Roasted, Salted Pistachios in the Shell, Dates, Prunes, Dried Apricots, Dried Pears, Dried Angelino Plums, Dried Apples, Coconut Date Rolls with Almonds and Coconut
  • Dimensions: 3.50 pounds 
To give this great fruit tray as a gift, please press here, Thanks! Lee

 

Bourbon Chicken Recipe

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions:

  Heat oil in a large skillet.
  Add chicken pieces and cook until lightly browned.
  Remove chicken.
  Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
  Add chicken and bring to a hard boil.
  Reduce heat and simmer for 20 minutes.
  Serve over hot rice and serve.

  Good with a number of side veggies! Enjoy!

Read more: http://www.food.com/recipe/bourbon-chicken-45809?oc=linkback

CROCK POT SWEET GARLIC CHICKEN

CROCK POT SWEET GARLIC CHICKEN

Ingredients:
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It’s good on top of the potato too!)