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.

KL'S KAMUT, BUTTERNUT SQUASH, AND OKRA DINNER

LIVE LONGER, WE WILL!!
SO HERE'S A HEALTHY, NO-MEAT, ALKALINE DINNER THAT IS DELICIOUS!!
KAMUT:
Soak 8 hours in cold water, drain and simmer 1 cup grains to 3 cups water for one hour.
BUTTERNUT SQUASH:
Pre heat oven to 350 degrees.
Peel, slice down the center and remove seeds from squash. Cut into small chunks then toss with sea salt, ground cinnamon, ginger, olive oil, blue agave nectar, and ceyanne pepper.
Grease bottom pyrex cook ware with olive oil so that the squash is less than likely to stick and burn.
Cook for 45-60 minutes on center oven rack.
OKRA:
Bring 1/2 cup water with a dash of salt to a boil, add Okra and return to boil. Reduce heat and season with sliced yellow onion, basil, onion powder, sliced green pepper, dash of sage and crushed red pepper, then cover.
Simmer for 8-10 minutes.
BOOM!!