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Thursday, August 30, 2012

KL's 100% GINGER ROOT SUN-KISSED TEA


In Southern Arizona, where there are plenty of 100 degree Fahrenheit days (and nights), Ginger Root sun tea can be made in a few hours---WoOoOoO!!

PREP TIME: 3 HOURS
COOK TIME: 0 MIN

INGREDIENTS: 

Ginger tea bags

Prep: 

Put 2 tea bags in a 1-quart glass bottle container. Fill with distilled water or spring water and cap. Place outside in direct sunlight for 3 to 5 hours. Move container if necessary to keep it in the sunlight. When the tea has reached the desired strength, remove from sun and it's done---BOOM!!

Place in refrigerator to chill---if you like to drink it chilled.

Sun tea will taste more mellow than what you are used to from boiling water.

I make sun tea with various forms of 100% natural herbs.


KL's SUPER GREENS CITRUS SALAD

Heyyyy!

Kale is one of the most nutritious green foods under the SUN...and when mixed with green leaf lettuce, it creates a mucus-killing combo!

For a FAST and easy-to-prepare meal, use the desired amounts of the following ingredients to create a raw, fresh, healthy salad of your own!

I made this recipe for lunch today and the amounts I listed below serves 2-4 people!

I even included the "Dressing" recipe that I made fresh from scratch too---everyone that tries it, LOVES it!

PREP TIME: 5 MIN
COOK TIME: 0 MIN

SERVES: 2-4

INGREDIENTS:

KALE - 2 leaves chopped
GREEN LEAF LETTUCE - 4-5 leaves
CUCUMBER - 1, skin removed, sliced
CILANTRO - fresh cut
BELL PEPPERS, RED/YELLOW/GREEN
BELL PEPPER SEEDS
ROMA TOMATO - 1, fresh cut
ORANGE - 1 peeled, seeds removed, fresh cut
YELLOW ONION - chopped fresh

DRESSING:
For the average adult salad bowls I recommend the following for three (3) servings of fresh-made dressing:

3 KEY LIME - fresh squeezed and seeds removed
CAYENNE PEPPER - 1/2 teaspoon (or season to taste)
EXTRA-VIRGIN OLIVE OIL - 2-4 tablespoon
ORGANIC RAW BLUE AGAVE NECTAR - 2 tablespoon
SEA SALT - 1/4 teaspoon - (or season to taste)
BASIL - dash


VROOOOOOOOM!!

Wednesday, August 29, 2012

KL's MEAN GREEN SUMMER SALAD

It's mean, it's green, it's raw, it's healthy... and it's FAST---WoOoOoO!!

Using the desired amounts of the following ingredients, go for it---it's no wrong way to make a raw, healthy salad so I won't waste your precious time explaining!

I will go into detail about the "Kick-ass Dressing" though---haha!

PREP TIME: 5 MIN
COOK TIME: 0 MIN

SERVES: 1-2

INGREDIENTS:

KALE
GREEN LEAF LETTUCE
CUCUMBER
CILANTRO
GREEN BELL PEPPER
GREEN BELL PEPPER SEEDS
AVOCADO
YELLOW ONION

DRESSING:
For the average adult salad I recommend the following for one (1) serving of fresh-made dressing:

1 KEY LIME - fresh squeezed and seeds removed
CAYENNE PEPPER - 1/2 teaspoon (or season to taste)
EXTRA-VIRGIN OLIVE OIL - 1-2 tablespoon
ORGANIC RAW BLUE AGAVE NECTAR - 1 tablespoon
SEA SALT - 1/4 teaspoon - (or season to taste)
THYME - dash


VROOOOOOOOM!!


Tuesday, August 28, 2012

KL's VERY BERRY ORANGE SMOOTHIE

Here's a FAST all-natural smoothie recipe that I just whipped up in the NINJA...and it taste great---WoOoOoO!!

PREP TIME: 3 MIN
COOK TIME: 0 MIN

SERVES: 1

INGREDIENTS:
1 Orange
4 Strawberries
15 Blueberries
Ice (optional)


Prep:
Wash and/or rinse fresh fruit and be sure to remove any seeds from the orange (if you know me, you know that I recommend all natural fruits with seeds). Add all fruit to blender (and ice, if like chilled) then BLEND until smooth!!

BOOM!!

The FAST Life!

KL's ORANGE BURRO BANANA STRAWBERRY SMOOTHIE

Today I wanted something fresh and quick, so I made a 100% fresh fruit smoothie---WoOoOoO!!

With the NINJA or a standard blender, this'll only take a few minutes to make---real food that is high in dietary fiber and antioxidants, real smooth & real FAST!!

PREP TIME: 5 MIN
COOK TIME: 0 MIN

SERVES: 1

INGREDIENTS:
1 Burro Banana
1 Orange, seeded
4 Strawberries
Ice (optional)

Prep:
Rinse all fruits. Peel banana and orange. Remove all seeds from orange. Keep the leaves on the strawberries when blending; the leaves actually have nutritional value.

For a cold smoothie, add pure ice cubes and blend together with the fruit on high or pulse (if using a blender) for up to 60 seconds or until smooth!

The NINJA only has one setting---550 WATTS OF POWER!!

BOOM!!!

That's all natural---no preservatives---no additives!

Enjoy!






Monday, August 27, 2012

KL's QUICK VEGGIE STIR-FRY

Today was my first time cooking with Organic Coconut Oil and it was niccccce!

I often use Coconut Oil on my hair and skin---but this time I decided to cook up a nice FAST vegetable stir-fry to experience what all the rave was about!

It has a neutral flavor and is best for stir-frying over medium high heat or for baking up to 365 degrees Fahrenheit!


Prep Time: 5 min
Cook Time: 5 min

Ingredients:

Baby Bella Mushroom
Yellow Onion
Yellow Squash
Zucchini
Bell Pepper, Green

Cayenne Pepper, dash
Sea Salt, dash
Basil, dash
Cumin, dash
Coconut Oil, 3 teaspoons

Prep:
Heat 3 teaspoons organic coconut oil in a skillet or pan over medium heat while slicing up the desired amount of fresh vegetables listed above.

Cook:
Add vegetables to pan then season with herbs [to taste] while stir-frying 3-5 minutes until done!

BOOM---all done!!

Thursday, August 16, 2012

KL's COOKED OKRA

Here's my fresh cooked okra topped with fresh cherry tomatoes recipe---WoOoO!!

Simple and SUPER FAST!!


PREP TIME: 5 MIN

COOK TIME: 10 MIN

Prep & Cook:

Rinse a handful of okra, chop up some sweet onion and drop in a pot of 1/3-1/2 cup boiling water. Return to a boil, reduce heat, cover and simmer about 8 to 10 minutes.

Strain and season 'em on up then toss a few ripened cherry tomatoes on top to eat with...lookout!


BOOM!!!


KL's PORTABELLO MUSHROOM WRAP

This 100% organic whole grain spelt wrap is fast and simple to make, healthy and truly one of my favorite meals!

PREP TIME: 5 MIN
COOK TIME: 8 MIN

Ingredients:

Boston Lettuce
Roma Tomato
Yellow Onion
Portabello Mushroom (caps)
100% Organic WG Spelt Wraps
100% Extra Virgin Olive Oil
Sea Salt
Cayenne Pepper

Prep:

Rinse and slice mushroom, tomato, onion into desired portions while warming pan on stove or warming cooking grill.

Brush mushroom in olive oil and season accordingly. Try your favorite herbs such as basil, thyme, onion powder... but I won't suggest garlic!

Cook:
Grill mushroom and onion while covered (up to 4 minutes on each side if sliced thick).

Heat tortilla wrap directly on stove over medium flame, turning every 6-8 seconds until soft and warm then pile up your veggies and wrap tightly!

WARNING: WILL BE JUICY & FINGER-LICKING' GOOD!!