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Blog

BE WELL with Jenny Ross | Episode 8: DIY Pitaya Bowl

By ONLINE SALES, 06/28/2016 - 15:24

Pitaya, or dragonfruit, provides an antioxidant boost, and helps support healthy hair, skin, and more. Used as a base along with frozen fruits, this recipe is not only healthy but also delicious. The pitaya gives a deep, rich red-violet color when you are finished blending. This recipe has a lot of room for customization with the toppings. 

Ingredients (puree):
- 1 pack of pitaya
- 1 cup mixed frozen fruit
- 2 oz almond mylk or seed mylk

Ingredients (toppings):
- 2 oz goji berries
- 2 oz raw cacao
- 1 ripe fresh banana

Directions:
1. Add the almond mylk (or seed mylk), frozen fruits, and frozen pitaya into your blending container
2. Blend until you no longer hear larger chunks hitting the blade. Remove the blade when you are finished
3. Add banana slices 
4. Top with goji berries and cacao nibs. This step is where you can truly make the recipe your own by adding toppings that you like
5. Serve and enjoy

Get your Mason Jar Personal Blender here!

To learn more about Chef Jenny Ross, check out the links below:
Website: http://www.jennyrosslivingfoods.com
Facebook: https://www.facebook.com/jennyrosslivingfoods


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Or call us 1-888-254-7336

Orange You Glad It's Lemonade

By ONLINE SALES, 06/27/2016 - 17:31

As seen in the book, Living With Greenstar by Elysa Markowitz, this juice recipe is one of her summer favorites. Sweet and tart with a rich golden color, this juice supplies you with vitamins A, B1, B2, B6, and C, biotin, folic acid, and a host of minerals. This drink can be your multi-vitamin for the day.

Ingredients:
- 2 apples
- 2 oranges
- 1/4 lemon

Directions:
1. Peel the oranges and separate them into small segments
2. Cut the apples into small slices
3. Cut the lemon into quarter slices. The peel can be left on
4. Loosen the outlet adjusting knob halfway as to prevent the juicer from being backed up
5. Feed the produce into the juicer slowly, alternating between the apples and oranges. You can add the lemon slice halfway in
6. Pour into a cup or mug. Serve and enjoy

Get your Tribest Greenstar Elite Juicer here!


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BE WELL with Jenny Ross | Episode 7: Pineapple Jalapeño Juice

By ONLINE SALES, 06/24/2016 - 10:58

Using the Slowstar juicer, Jenny Ross shows us how to make her Pineapple Jalapeño Juice. Not only is this juice sweet but it can pack quite a bit of heat depending on how much jalapeño you use, so you can adjust the recipe according to your own taste. Capsaicin, which is what makes chili peppers like jalapeños spicy, helps with weight loss and boosts your metabolism. Because this is a simple recipe, you can use this as a base juice for other juices throughout the week.

Ingredients:
- 2 cups cucumber
- 2 cups pineapple
- 1 jalapeño

Directions:
1. Cut the pineapple into longstrips that can fit the Slowstar's feeding chute
2. Cut the cucumber in half, and then cut that half into strips
3. Cut the jalapeño into small slices
4. Alternate the different ingredients into the juicer
5. Add only as much jalapeño as you need. Taste as you go as to not make the juice too spicy
6. Pour into a cup or glass. Serve and enjoy

Get your Slowstar juicer here!

To learn more about Chef Jenny Ross, check out the links below:
Website: http://www.jennyrosslivingfoods.com
Facebook: https://www.facebook.com/jennyrosslivingfoods


We post new videos every week! Subscribe and never miss a
video: www.youtube.com/tribestlife

Let's be friends: www.facebook.com/tribestlife
For more info on Tribest and other great products for healthy living: www.tribestlife.com
Or call us 1-888-254-7336

BE WELL with Jenny Ross | Episode 6: Goji Berry Coconut Yogurt

By ONLINE SALES, 06/24/2016 - 10:15

Jenny uses the Tribest Mason Jar Personal Blender to make a goji berry coconut yogurt in the Tribest Sousvant. Coconut is great for the brain and has essential fatty acids that are supportive of overall health. Goji berries are very high in antioxidants and add a nice color to the blend. These ingredients combined into the yogurt make for a sweet and tart healthy breakfast to jumpstart your focus and clarity at the beginning of the day.

Ingredients:
- Yogurt starter
- 1 cup soaked coconut
- 2 Tbl coconut butter
- 2 Tbl goji berries
1/2 lemon, squeezed
Water

Directions:
1. Put in the yogurt starter, soaked coconut, coconut butter, and goji berries into your mason jar
2. Squeeze the 1/2 lemon into your mason jar
3. Add water to fill up the mason jar
4. Screw on the blending blade with mason jar adapter attached to your mason jar
5. Blend until all of the large goji berry pieces have been blended
6. Remove the blending blade assembly and mason jar adapter. Screw on mason jar lid
7. Prepare the Sousvant by setting the temperature to 118F
8. Add the mason jar into the Sousvant and press "COOK"
9. Let the yogurt cook in the Sousvant for 4-8 hours
10. Remove the jar carefully from the Sousvant. Serve and enjoy

Get your Mason Jar Personal Blender here, and your Sousvant here!

To learn more about Chef Jenny Ross, check out the links below:
Website: http://www.jennyrosslivingfoods.com
Facebook: https://www.facebook.com/jennyrosslivingfoods


We post new videos every week! Subscribe and never miss a
video: www.youtube.com/tribestlife

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For more info on Tribest and other great products for healthy living: www.tribestlife.com
Or call us 1-888-254-7336

On-the-Go Acai Bowl

By ONLINE SALES, 06/16/2016 - 13:22

Acai bowls are not only delicious but high in nutrition. This recipe shows you how you can make an acai "bowl" for when you're on-the-go by using glass jars. You can even use lids to store these sweet treats for later. There is a lot of customization possible with this recipe, and you can feel free to mix and match the toppings according to your own tastes.

Servings: 2

Ingredients (puree):
1 banana
1 pack frozen acai pulp
1/2 cup frozen blueberries
1/2 cup frozen strawberries
1/2 cup coconut water

Ingredients (toppings):
1 banana, sliced
1/4 cup strawberries, sliced
1/2 kiwi, sliced
1/4 cup blueberries
1/4 cup granola
Coconut flakes (optional)

Directions:
1. Run warm water in the sink over the frozen acai pulp pack for 5 seconds or so to soften it 
2. Prepare your toppings by cutting 1/2 of a kiwi, 1/2 of a banana, and 1/4 cup of strawberries into slices
3. For the puree, put the 1 banana into the blender first. Then put in the rest: acai pulp, 1/2 cup frozen blueberries, 1/2 cup frozen strawberries, and 1/2 cup coconut water
4. Close the lid, and use the 60 Second Combo Mode. Alternatively, you can also manually blend on low for 15 seconds and then on high until you get a smooth consistency
5. Pour the puree into a mug about halfway
6. For the toppings, add in your various sliced fruits, such as the kiwi, banana, and strawberry
7. Add blueberries, granola, and optionally, coconut flakes 
8. Serve and enjoy, or put a lid on to store for later

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