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Saturday, January 26, 2013

KL's FIRE AND ICE PARADISE SMOOTHIE

So FAST. so healthy, so delicious and soOoO raw---WoOoO!!

I made this great-tasting smoothie right after my Thursday morning workout and it definitely hit the spot y'all---and filled me up too!

Here's a recipe that'll serve 2 or more people in no time at all...

PREP TIME: 3-5 MIN
COOK TIME: 0 MIN

SERVES: 2-3

INGREDIENTS:

1 Mango (large, skin & pit removed)
2 Orange (peeled)
1 Cucumber (skin removed)
4-6 Distilled Water Ice Cubes
Cayenne Pepper (1 teaspoon)
Raw Blue Agave Nectar (1 tablespoon)

PREP:

Add ingredients to blender and pulse until smooth! Now grab a few glasses and drink up!





Saturday, January 12, 2013

KL's JOYFULLY DRESSED SALAD

Not much time to chat today---family calls!

Here's the recipe:

Fresh bed of Kale
Fresh bed of Green Leaf Lettuce
Roma Tomato
Yellow Onion
Cucumber 

Joyful Dressing recipe:

Extra Virgin Olive Oil
Fresh Squeezed Lime 
Raw Blue Agave Nectar
Fresh Dill
Dash of Sea Salt
Dash of Cayenne Pepper



Sunday, January 6, 2013

KL's STUFFED BELL PEPPER AND BUTTERNUT SQUASH FRIES

My recipe will have you stuffed---WoOoO!!

It's not as fast as the usual recipes that I post but you'll still love it!

PREP TIME: 15 MIN
COOK TIME: 60 MIN

WILD RICE:
Grain to Liquid---1 cup to 3 cups
Basic Cooking Method---Rinse well. Bring to a boil, cover and simmer strongly for 45 minutes.
After cooking, add chopped Yellow Onion and six (6) chopped Baby Portabello Mushrooms.
One (1) cup Wild Rice serves four (4) people.

STUFFED BELL PEPPER:
Preheat oven to 350 degrees.
Slice the tops off the bell peppers then remove pits and seeds. Lightly spread 100% olive oil over the bell peppers and stuff with wild rice then replace bell pepper tops. Place on center oven rack in a glass dish for 10-12 minutes (cover and cook 10 minutes longer for a softer, more cooked pepper).
Season and you're all done!

BUTTERNUT SQUASH:
Preheat frying pan on medium-high heat with 100% Olive Oil. Peel and remove pits and seeds from squash then slice into fries. Cook until golden brown and strain away excess oil then pace on paper towel and season with Sea Salt and Ceyanne Pepper.