Many people wish if they could stop the process of aging and live younger for whole life but still we havent’t found any method or medicine which could stop the process of aging. As we get older, the body’s machinery begins to function a little less smoothly and we becomeRead More →

Price: (as of – Details) SLC juice extractor is a professional juicer with large capacity, high juice yield, less foaming, dual speed setting for soft and hard fruits/vegetables, great saving your preparation time and easy to clean up. 400W Two-Speed Motor: “O” grade is pause, “I” low speed: 12000 toRead More →

FREE Bulking Meal Plan – http://bit.ly/3000CalorieMeal Bulking For Beginners eBook – https://amzn.to/2JOXM5L Watch This Video Without Music in Background -https://www.youtube.com/watch?v=05JEOYrLiUY ———————————————— 90 Day 20lbs Challenge Series —————————————————— 3,000 Calorie Meal Plan & Rotation Diet Biggest Mistake Ruining Your Diet My 3 Biggest Training Mistakes 5 Steps to Permanent Fat LossRead More →

Price: (as of – Details) Argus Le Wide chute Cold Press Juicer AL-B6000 Specification: 1.Material: Plastic(BPA-Free) 2.Product Size: 7.4 x 18.0 x 5.5 inches 3.Voltage:110-120V 4.Frequency: 50/60 Hz 5.RPM: 65rpm 6. Standard usage time: Less than 20 minutes continuously 7. Weight: Net 7.2LB, Gross 8.5LB 8. Power cord length: 1.6mRead More →

Price: (as of – Details) Aicok Best Choose Juicer equipped ‘Upgrate Tthe Spiral System ‘ Technology. This ensures the natural taste is preserved together with nutrients including heat-sensitive nutrients such as Vitamin A, Vitamin C, and live enzymes. With little or no oxidation, juices can stay up to 72 hoursRead More →

These vegetarian sausages from Glamorgan in Wales are very simple to make. Glamorgan sausages contain breadcrumbs, leeks and cheese. Glamorgan vegetarian sausages are very easy to make and very tasty. They became popular during WWII when meat was in short supply. The written recipe is here: http://keefcooks.com/glamorgan-sausages-recipe/ #keefcooks SUBSCRIBE TORead More →