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Tuesday, January 31, 2012

FOODS THAT KILL - 6 PART SERIES






KL'S RAW KALE & D'ANJOU PEAR SMOOTHIE

FAST & AMAZING CELLULAR FOOD THAT FEEDS THE ENTIRE SYSTEM---WoOoO!!

NO COOKING INVOLVED AND IT'S READY IN MINUTES.

PREP: 5 MIN
COOK TIME: YEA RIGHT! 0 MIN
SERVES: 2

INGREDIENTS:

1 RAW KALE LEAVE, LARGE, STALK REMOVED
2 CUPS 100% ORANGE JUICE (NOT FROM CONCENTRATE)
1 D'ANJOU PEAR, SKIN REMOVED
1 TEASPOON GROUND CINNAMON
1/4 CUP RAW BLUE AGAVE NECTAR
1/2 TABLESPOON DR. SEBI SEAMOSS/BLADDERWRACK MIX
1/4 TEASPOON 100% VANILLA EXTRACT
2 SPRING WATER ICE CUBES

PREP:
RINSE KALE WELL UNDER COLD WATER AND REMOVE GREENS FROM STALK.
ADD ALL INGREDIENTS TO BLENDER AND BLEND ON HIGH FOR 1 MINUTE OR UNTIL KALE IS SMOOTHLY PULSED.

GRAB A COUPLE OF GLASSES BECAUSE YOU'RE ALL DONE!

BOOM!!!

P.S.
THIS IS A MUCUS-LESS FOOD THAT IS GREAT FOR YOUR HEALTH!




Monday, January 30, 2012

KL'S CHOPPED OKRA, BELL PEPPERS, ASPARAGUS, YELLOW ONIONS

REAL NATURAL FOOD. DONE REAL FAST!!

PREP TIME: 5 MIN
COOK TIME: 15 MIN
SERVES: 2-4

INGREDIENTS:

OKRA
RED, GREEN, YELLOW BELL PEPPERS
YELLOW ONION
ASPARAGUS
SEA SALT
CEYANNE PEPPER
MARJORAM

It's hard to measure servings when you're freestyling in the kitchen, the food is naturally good, and I'm naturally addicted, haha!!

This is about how much I whipped up.

PREP:
1 lb. Chopped Okra
1 cup Chopped Bell Peppers
10 Chopped Asparagus Sticks
3 Slices medium Yellow Onion

COOK:
Bring 1 cup Spring Water and a few dashes of Sea Salt to a boil. Add Okra and Yellow Onion then return to boiling.

Once boiling, add Bell Peppers and Asparagus, Seasoning---Ceyanne Pepper, and Marjoram then reduce heat, cover and slow cook for 8-10 minutes. Stirring once during cooking.

Drain, season to taste, and serve hot!!

Done---BOOM!!


Sunday, January 29, 2012

KL'S AVOCADO GALA APPLE SMOOTHIE

OMG!!!!!!
THIS SUPER FAST, SUPER FOOD FRUIT SMOOTHIE IS SOOOO DELICIOUS THAT IT'LL HAVE YOU HITTING BACK FLIPS IN FLIP-FLOPS!!
I MADE THIS FOR BREAKFAST AFTER MY WORKOUT MORNING AND IT'S AMAZING---WoOoOo00!!

PREP TIME: 5 MIN
COOK TIME: 0 MIN
SERVES: 2 OR (1 GREEDY DUDE)

INGREDIENTS:

1 CUP 100% ORANGE JUICE W PULP (NOT FROM CONCENTRATE)

1 MEDIUM TO LARGE AVOCADO (PIT & SKIN REMOVED)

1 ORGANIC GALA APPLE (I USED ONLY 1/2 OF GALA APPLE, SLICED & SKIN ON)

2 TABLESPOON RAW BLUE AGAVE SYRUP

2 TEASPOON DR. SEBI SEAMOSS/BLADDERWRACK MIX

1 TEASPOON GROUND CINNAMON

5 SPRING WATER ICE CUBES

PREP:

ADD INGREDIENTS TO BLENDER AND PULSE UNTIL EVERYTHING IS MIXED WELL AND SMOOTH.

BOOM!!

ENJOY THIS ONE; I DEFINITELY DID =]



Saturday, January 28, 2012

KL'S ORGANIC BARTLETT PEAR W SEAMOSS SMOOTHIE

WoOoO!!
That's all I can say when I down this fruit smoothie! This recipe is SO SWEET, SO FAST & SOOOOOO HEALTHY!!

PREP TIME: 5 MIN
COOK TIME: 0
SERVES: 2

1 CUP 100% ORANGE JUICE (NOT FROM CONCENTRATE)

1 LARGE BARTLETT PEAR (SKIN REMOVED & SLICED INTO CUBES)

5 SPRING WATER ICE CUBES

1/2 TABLESPOON GROUND CINNAMON

1 TABLESPOON RAW BLUE AGAVE SYRUP

1/2 TABLESPOON DR. SEBI SEAMOSS/BLADDERWRACK MIX

PREP:
ADD INGREDIENTS TO BLENDER AND PULSE UNTIL MIXED WELL & SMOOTH!

COOK: YEA, RIGHT... 0

BOOM!!

DONE. ENJOY!!

FOLLOW @KLakaKUZN


KL'S TOMATILLO SALSA W ORGANIC CORN CHIPS

HERE'S MY QUICK & EASY HOME-MADE TOMATILLO SALSA USING VERY FEW INGREDIENTS!!

TOMATILLO
ROMA TOMATO (OPTIONAL)
CAYENNE PEPPER
SEA SALT
ONION
CILANTRO

PREP TIME: 5 MIN
COOK TIME: 5 MIN

BOIL 3 CUPS OF WATER IN A LARGE SAUCEPAN AND ADD 1 lb. WELL RINSED TOMATILLOS (HUSKS REMOVED) AND ROMA TOMATOES TO WATER & COOK 5 MINUTES.
WHILE COOKING, CHOP UP 1/4 ONION AND CILANTRO.
REMOVE TOMATILLOS FROM WATER AND ADD TO BLENDER.

IN A BLENDER:

ADD TOMATILLOS, CHOPPED ONION, CILANTRO, SEA SALT, CAYENNE, AND ROMA TOMATO (OPTIONAL).

BLEND INGREDIENTS ON LOW SPEED UNTIL CHUNKY OR LONGER UNTIL SAUCY.

POUR SALSA IN A MEDIUM TO LARGE BOWL & GRAB YOUR CHIPS & START DIPPING!!

ALL LEFT-OVER SALSA IN THE FRIDGE & TRY CHILLED!!



Friday, January 27, 2012

KL'S KALE GREENS & RED QUINOA SOUP

THIS GREAT-TASTING MEAL COMES TOGETHER FROM LEFT-OVER KALE GREENS I MADE ONE EVENING AND RED QUINOA THAT I PREPARED THE FOLLOWING DAY!
IT FIRST MANIFEST IN THE MIND BEFORE I BROUGHT IT INTO FRUITION, HAHA!!

PREP TIME: 10 MIN
COOK TIME: 30 MIN

PREP KALE:
RINSE 1 BUNDLE OF KALE GREENS IN COLD RUNNING WATER AND REMOVE THE LEAVES FROM THE STALKS AND DISGARD STALKS. CUT A FEW SLICES YELLOW ONION.

IN THE MEANTIME IN A LARGE SAUCEPAN, ADD 2-3 TABLESPOONS EXTRA VIRGIN OLIVE OIL, CEYANNE PEPPER,AND SLICED ONION AND SIMMER UNTIL GLAZED.

ADD KALE GREENS TO SAUCEPAN AND SAUTEÉ UNTIL SLIGHTLY WILTED.
ADD 3 CUPS SPRING WATER TO SAUCEPAN AND BRING TO A BOIL. ADD 1/2 TEASPOON SEA SALT, 1/4 TEASPOON GROUND SAGE, COVER SAUCEPAN, REDUCE HEAT & SIMMER FOR 30 MINUTES.

PREP RED QUINOA:
MEASURE 1 CUP RED QUINOA, RINSE WELL AND DROP IN SEPARATE  SAUCEPAN WITH 2 CUPS SPRING WATER. BRING TO A BOIL, COVER & REDUCE HEAT TO A SLOW SIMMER FOR 15-20 MINUTES OR UNTIL QUINOA IS LIGHT AND FLUFFY SOFT.

WHEN DONE, ADD RED QUINOA TO KALE GREENS AND SLOW COOK UNTIL HEATED TO YOUR LIKENESS.

*ADD SEA SALT TO YOUR TASTE

ENJOY THIS BOMB---BOOM!!




KL'S BLUEBERRY PEAR SEAMOSS SMOOTHIE

YOU'LL LOVE THIS FAST & TASTY SMOOTHIE THAT'S READY IN SECONDS---WoOoO!!

PREP TIME: 2 MINUTES
COOK TIME: 0

1/2 CUP BLUEBERRY

1 CUP D'ANJOU PEAR

1 CUP FRESH 100% ORANGE JUICE (NOT FROM CONCENTRATE)

1 TABLESPOON GRADE B MAPLE SYRUP (OPTIONAL)

6 ICE CUBES ( FROZEN SPRING WATER)

1/2 TABLESPOON SEAMOSS/BLADDERWRACK MIX

1/2 TEASPOON CINNAMON (OPTIONAL)

ADD INGREDIENTS AND BLEND ON "CRUSHED ICE" SETTING UNTIL ICE CUBES ARE CRUSHED (20-25 SECONDS) AND MIXTURE IS THICK AND SMOOTH...

BOOM!!


KL's SEAMOSS/BLADDERWRACK MIX RECIPE

EVERY DAY AFTER MY MORNING WORKOUT AND SHOWER, I WHIP UP THIS QUICK RECIPE MIX PROVIDED BY DR. SEBI'S OFFICE TO GET THE DAY STARTED OFF NOURISHING & RIGHT!!

I OFTEN PUT MY WATER ON THE STOVE BEFORE I GET IN THE TUB SO BY THE TIME I'M OUT, THE SPRING WATER IS BOILING. (ABOUT 10 MIN.)

PREP TIME: 14 MIN
COOK TIME: 0

INGREDIENTS:

1/2 TABLESPOON SEAMOSS/BLADDERWRACK

1/4 CUP MAPLE SYRUP (OR TO TASTE)

1/2 TEASPOON CINNAMON

1/4 TEASPOON VANILLA EXTRACT

1 CUP FRESH FRUIT (OPTIONAL)

1 QUART SPRING WATER

PREP:

COMBINE FRUIT, MAPLE SYRUP, CINNAMON, VANILLA, SEAMOSS/BLADDERWRACK MIX IN A BLENDER.
ADD BOILING SPRING WATER AND BLEND FOR 3-4 MINUTES.

* I SELECT ALL SORTS OF PEARS (BARTLETT, COMICE, D'ANJOU) TO BERRIES AND OCCASIONALLY, APPLES TOO!

**FOR A CREAMIER TASTE, ADD A HANDFUL OF RAW WALNUTS OR BLANCHED RAW ALMONDS.

***COMICE PEAR & BLUEBERRY PICTURED

BOOM---ENJOY!!





Friday, January 20, 2012

KL's "BLACK ICE" SOUP MEDLEY

IT'S FREEZING COLD & FREEZING RAIN IN ST. LOUIS TONIGHT; THEREFORE I WHIPPED UP AN ALL-NATURAL ALKALINE SOUP TO KEEP ME WARM, COZY AND OFF OF THE SUPER-SLICK "BLACK ICE" THAT'S COVERING THE STREETS!!

RECIPE COMING SOON... STAY TUNED!!

INGREDIENTS:

WILD RICE
SPELT BERRY
GARBANZOS
RED, GREEN, YELLOW BELL PEPPERS
WHITE MUSHROOMS
YELLOW ONION
BAY LEAVES
SEA SALT



KL's VEGAN WILD RICE AND SPELT BERRY SALAD

HERE'S MY ALL-NATURAL, ***DR. SEBI APPROVED*** SALAD THAT'S QUITE LIKE NONE OTHER---THAT'LL HAVE YOUR FOLKS WONDERING, "WHERE'D YOU COME UP WITH THIS SALAD RECIPE??!" HAHA!!

Total Time: 1 hour 20 minutes
Prep: 20 minutes

Cook: 1 hour
Servings: 4 

 
Ingredients:
1/2 cup Spelt Berries

1/2 cup Wild Rice 
1 cup Mushrooms (NO SHITAKE MUSHROOMS) 
1/4 cup chopped Onion
3 tbsp Grade B Maple Syrup
3 tbsp Key Lime Juice

1/4 tsp Sea salt

1/4 tsp Cayenne Pepper 
1/8 tsp Thyme

Directions:
Cover the 1/2 cup spelt berries with cold water and soak them overnight.

When ready to cook, drain them. Bring 2 cups of sea salted water and spelt berries to a boil, cover and turn the heat down, then simmer for 45 minutes to an hour or until soft. Drain and set aside.

In another pot, bring 2 cups of water and the wild rice to a boil. Turn down the heat, cover and simmer the rice for 45-60 minutes (the rice will have split open and be fluffy). Drain any excess water and set aside.

Now make the sauce. In a small bowl mix together the maple syrup, lime juice, cayenne pepper, thyme, and sea salt.

In a large serving bowl (with a lid) add the spelt berries, chopped mushrooms and wild rice. Pour the sauce over and mix well. Cover and let sit for at least 20 minutes so the flavor can soak in then serve!

*add walnuts and/or currants for an additional nutty & fruity flavor!



Wednesday, January 18, 2012

KL's VANILLA ALMOND MILK

ALL-NATURAL HOME-MADE MILK THAT'S READY SO FAST, AND TASTE SO GOOD YOU'LL NEVER DRINK COWS MILK AGAIN---MIGHT EVEN SLAP A COW NEXT TIME YOU SEE ONE!!

All you need is:

1/4 cup Raw Almonds
1/2 teaspoon 100% Natural Vanilla
1 teaspoon Ground Cinnamon
1 dash Sea Salt
2-3 table spoons Grade B Maple Syrup
3 cups Natural Spring Water

Add ingredients to a blender and blend for 8-10 minutes then strain with cheese cloth (strain 2x for thinner milk)!

BOOM!!



Saturday, January 14, 2012

KL'S ORGANIC PINK LADY APPLE & SPELT BERRY SALAD

This is a real FAST, healthy, & raw meal that is SUPERRRR SWEEEEET!!
Shout Out to my big kuzn Koko for introducing me to Pink Lady Apples when I was living in Orange County, Cali baby---WoOoO!!

Here's what's needed:

1 Cup Cooked Organic Spelt Berries (cooled)
1 Cherry Pie Lara Bar
1 Teaspoon Ground Cinnamon
2 Oranic Pink Lady Apples (Sliced)
2 Key Limes (squeezed for juice)
2 Tablespoons Raw Almond Butter
2 Tablespoons Grade B Maple Syrup
2  Dashes Organic Ginger
2 Handfuls Walnut Halves

In a medium bowl, add sliced apples and squeeze the juice of 2 key limes over them---minus the lime seeds, of course!
Add walnut halves (crush if desired), spelt berries, & Cherry Pie Lara Bar (crushed) and mix into salad.

In a separate bowl, for dressing, mix together well: maple syrup, almond butter, cinnamon & ginger; season to taste (if you like more or less of my chosen all-natural ingredients)!

Pour dressing over salad and mix well.

*Place in fridge for 20 minutes if.you'd like a cooler meal!

No cooking; just cutting, measuring, a little wrist-action, and crushing, haha---BOOM!!



Wednesday, January 4, 2012

KL'S "ANCIENT-ANCESTOR" STYLE CHICKPEA & KAMUT SOUP

Chickpea soup seem to call out for herbs & spices in the winter, so that's what they get here baby! I make this soup really chunky, hearty and totally packed with love & flavor that help me get in-tune with my ancient-ancestral side!!




Ingredients

  • extra-virgin olive oil
  • yellow onion, medium diced
  • ground cinnamon
  • ground sage 
  • dashes of cayenne pepper
  • bay leaves
  • chopped roma tomatoes
  • 1 cup organic chickpeas---soaked for 6-8 hours in water. (3 cups cooked) 
  • 1 cup organic kamut---soaked for 6-8 hours in cold water. (3 cups cooked) 
  • 1 quart water
  • sea salt
  • okra, cut
  • bell pepper
  • french string beans (optional)

Directions

Heat water in a large pot over medium-high heat. Add chickpeas, onion and bay leaves. Bring to a boil, cover and slow-cook (simmer) for 1.5 hours with top of pot vented (to slow evaporation).
In a separate pot, bring 3 cups water (and sea salt---if desired) to a boil then add kamut grains. Return to a boil, cover and reduce heat to a simmer and cook for 45-60 minutes until grains are chewy & fluffy.

Back to the chickpeas---remove soup from heat. Use a potato masher (or fork) to mash up some of the chickpeas right in the pot. Stir in the spices and extra virgin olive oil, cut okra, roma tomatoes, chopped bell pepper, a couple pinches of sea salt, cooked kamut and stir well. Heat through slowly 15-20 minutes.
Season again, to taste, with sea salt.
Serve this soup hot out the POT---BOOM!!

KL'S CHICKPEAS (GARBANZOS) SANDWICH FILLING


Here's a firrrrre-tasting, FAST & QUICK sandwich that I made tonight while preparing another soup dish using garbanzo beans!!!

This sandwich is SOOOOOOO GOOD that I had to blog about it, and it's a dish that compliments Dr. Sebi's African Bio-Mineral Therapy Program (which I am currently on) too, haha!

Ingredients

  • 1 cup organic garbanzo beans, soaked 6-8 hours, rinsed and slow-cooked 1.5 hours with onions & bay leaf
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 key lime (squeezed for juice)
  • 1 teaspoon dried dill weed
  • sea salt and cayenne pepper to taste

Directions

  1. Drain slow-cooked chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in bell pepper, onion, olive oil (to taste), lime juice, dill, sea salt and cayenne pepper to taste.
  2. Serve this tasty sandwich spread on toasted whole grain spelt bread (dress up with lettuce---no iceberg lettuce and sliced roma tomato). 

Sunday, January 1, 2012

KL'S FRENCH STRING BEANS & SAUTEED MUSHROOMS & ONIONS

HAPPY HEALTHY NEW YEAR!!!


I've been busting my tail working overtime throughout the holiday season so I've had only time for quick, nutritional meals and little sleep!


This is a FAST and healthy favorite [even on a low budget], that's fully-loaded with nutrients that the body can use!


All that is needed is a pot with a lid, a dash of Extra Virgin Olive Oil & Sea Salt to simmer the string beans (add sliced Yellow Onions for extra flavor), and a sautee pan with hot Extra Virgin Olive Oil to sautee the sliced Baby Bella Mushrooms & Yellow Onions for a few minutes over a hot flame!


Herbs that I use to season my mushrooms/onions dish include: basil, bay leaves, ceyanne pepper, thyme, and marjoram.


*add herbs and spices to season the dish to your tastes & liking!


ENJOY... I'm GONE!!