Measurements

by | Aug 6, 2017 | Tips and Tricks

1 tablespoon = 3 teaspoons 1 fluid ounce = 2 tablespoons 1 jigger = 3 tablespoons 1/4 cup = 4 tablespoons 1/3 cup = 5 1/3 tablespoons 1/2 cup = 8 tablespoons 1 cup = 1/2 pint = 16 tablespoons 1 cup = 8 fluid ounces 1 pint = 2...

Juice Cure

by | Aug 6, 2017 | Tips and Tricks

COLD: Carrot, Pineapple, Ginger, Garlic DEPRESSION: Carrot, Apple Spinach, Beet or Noni HEADACHE: Apple, Cucumber, Kale, Ginger, Celery DIABETES: Carrot, Spinach, Celery ULCER: Cabbage, Carrot, Celery ASTHMA: Carrot, Spinach, Apple, Garlic, Lemon HIGH B.P: Beet,...
Boiled Egg Time Tables

Boiled Egg Time Tables

by | Aug 6, 2017 | Tips and Tricks

Boiled Egg Time Table Soft Boiled – 3 Minutes 4 Minutes 6 Minutes 10 Minutes Hard Boiled – 15 Minutes   ** Eggs are placed in cold water over high heat. Once the pot comes to a boil, remove, cover with a lid, and let sit to the desired time/...

How to Cut a Recipe in Half

by | Aug 6, 2017 | How To

Recipe Uses: 3/4 Cup – To Halve Use: 6 tablespoons Recipe Uses: 2/3 Cup – To Halve Use: 1/3 Cup Recipe Uses: 1/2 Cup – To Halve Use: 1/4 Cup Recipe Uses: 1/3 Cup – To Halve Use: 2 Teaspoons 2 Tablespoons Recipe Uses: 1/4 Cup – To Halve Use: 2 Tablespoons Recipe Uses:...