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Friday, November 30, 2012

KL's ROASTED ACORN SQUASH

This is one naturally sweet 'n spicy treat that'll be sure to be a FAST and instantly loveable treat---WoOoOoO!!

Sweet and nutty in flavor, this [acorn] squash is best prepared with nothing more than a little grape seed oil, cinnamon, cayenne pepper and organic raw blue agave nectar!

PREP TIME: 3 MIN
COOK TIME: 30 MIN

INGREDIENTS:

GRAPE SEED OIL (great for cooking/baking at high temperatures)
CAYENNE PEPPER
GROUND CINNAMON
RAW BLUE AGAVE NECTAR* (naturally sweet)

*MAPLE (Grade B) SYRUP, MAPLE SUGAR or DATE SUGAR is a great substitute!


PREP:
Cut squash in half, remove seeds and add ingredients.



COOK: 

Bake for 30 minutes at 375 degrees Fahrenheit.







FOOD MATTERS

The documentary "Food matters" examines the current state of America's food supply, and suggests that the over-industrialization of food production is making the nation sicker by the moment. The documentary analyzes the proliferation of chemical additives in "natural" foods, looks at the relationship between the lack of nutrients in the American diet and the nation's rising health care costs, and offers tips for system detoxification.


Thursday, November 8, 2012

KL's BABY BELLA SUNFLOWER SALAD

I prepared a FAST and fabulous salad today that'll knock your socks off!

Lets get to the recipe!

PREP TIME: 5 MIN
COOK TIME: 0 MIN

INGREDIENTS:

Romaine Lettuce
Baby Bella "crimini" Mushroom
Cucumber
Red Bell Pepper
Red Bell Pepper Seeds
Red Onion
Roma Tomato
Organic Sunflower Seeds

PREP:
Rinse all vegetables and cut or slice into bite-sized portions and serve with your favorite dressing or, simply top with your favorite herbs and pour on a tablespoon of 100% Extra Virgin Olive Oil.

BOOM!!


Wednesday, November 7, 2012

KL's WATERMELON VALENCIA ORANGE FRUIT BOWL

KL's KIWI BURRO WAKAME SMOOTHIE

This superfood smoothie is what I prepared this morning after a late-night arms workout and a early morning abs workout!

Pacific Wakame is a type of kelp and is closely related to another popular seaweed, kombu.
It's a great source of iron, calcium and phosphorus too!

PREP: 5 MIN
COOK: 0 MIN

INGREDIENTS:

Pacific Wakame, 1 teaspoon (soaked)
Kiwi, 2 (fresh peeled)
Burro Banana, 1 (peeled)
Clove Oil, 1 drop
100% Grape Seed Oil, 1 tablespoon
Organic Raw Blue Agave, 1 tablespoon
Pure Ice Cubes, about 1 cup

PREP:

Soak Wakame in water up to 5 minutes.
Rinse and peel kiwi and banana.
Add all ingredients to blender and blend until smooth (30-60 seconds) and... BOOM!!

All done!



Tuesday, November 6, 2012

KL's ARTISAN SALAD W BLACKBERRIES

I really love to "freestyle" my salad recipes nowadays and simply work with what I have in the fridge!

Artisan lettuce is perfect for salads and longer lasting than bagged salad!

This is what I came up with tonight...I know that you'll enjoy serving it at your next dinner party, or enjoying a nice healthy lunch with friends & family!

Here's a iPhone picture of tonight's "Election Day" dinner salad!

PREP: 5 MIN
COOK: 0 MIN


INGREDIENTS:

Artisan Lettuce
Roma Tomato
Cucumber
Red Bell Pepper + seeds
Red Onion
Blackberries

DRESSING:

100% Grape seed oil, 1 tablespoon
Rosemary
Basil
Cayenne Pepper
Crushed Red Pepper
100% Sea Salt
Lime, 1 fresh squeezed
Organic Raw Blue Agave, 1 tablespoon

Sunday, November 4, 2012

KL's FRIED ZUCCHINI CHIPS WITH TOMATILLO SALSA

Tonight I pan-fried a peeled & sliced garden-grown zucchini in 100% pure Grape Seed Oil... and it was sOoO delicious!!

The "batter" was simply Organic Whole Spelt Flour and herbs (Thyme, Onion Powder, Cayenne Pepper, Basil and Sea Salt).

PREP: 6 MIN
COOK: 3-4 MIN

SERVES: 2

INGREDIENTS:
Zucchini
Cayenne Pepper
Sea Salt
Basil
Thyme
Whole Spelt Flour
Onion Powder
100% Grape Seed Oil

PREP:
Batter---Mix 1/2 cup Spelt Flour with 1 tablespoon Onion Powder, 1 teaspoon Cayenne Pepper, and 1 teaspoon Sea Salt, and a dash of basil and thyme.
Rinse & peel zucchini and slice into chips.
Heat Grape Seed oil in small pan on medium heat.
Add batter to a re-sealable bag and add zucchini then seal. Shake well until zucchini is well battered then remove and add to hot oil.

COOK:
Cook the zucchini 3 minutes or until all floats at the top of the cooking oil---since we're using Whole Spelt Flour in this recipe, the batter should be just slightly darker than golden brown when ready!

Remove from oil and place on a napkin to drain excess oil from cooked zucchini and dash with Sea Salt (optional).

SALSA:
1/2 Roma Tomato, fresh
1 Tomatillo, fresh
Sea Salt, dash
Onion, fresh cut (teaspoon) or Powder, dash
Thyme, dash
Cayenne Pepper, dash
Crushed Red Pepper, dash

PREP:
Blend in Ninja Blender or food processor for 10 seconds.