KL's HOMEMADE OCTOBER 10th SALAD

Homemade salad today for lunch with Kale, Green Leaf Lettuce, Spinach, Grape Tomatoes, Cucumber, Jalapeño Pepper, Olive Oil, Sesame Seeds, Sea Salt, Key Lime (squeezed) and Clove Honey! 

#KLakaKUZNsWorld #plantbasedlifestyle #bookofgenesis #theFASTlife #herbs #rawfood #wholefoods #noGMO #rawlife #instafood #glutenfree #dairyfree #halal #kosher #soyfree #vegan #vegetarian #vegansofig #homemade #lunch #salad

KL's CHOPPED SPINACH & ONIONS WITH SPELT BERRIES

Last night I freestyled a "gourmet" meal that end up being quite awesome in the end.
Chopped Spinach & Spelt Berries is a great meal for a chilly October day... well, maybe it isn't but its good & its good for you regardless!
Both are natural and easily digestible and spelt is a great grain for those who have wheat allergies and both are super nutritious!
How its done:


Organic Spelt Berries:
Soak one (1) cup of organic spelt berries for 8 hours in water.
Drain and rinse, then add to four (4) cups of water & a dash of Himalayan Sea Salt in a saucepan and bring to a boil.
Once boiling, reduce heat and cover, then simmer for 45-60 minutes until soft (or water is mostly evaporated).


Chopped Spinach & Onions:


Bring 1/3 cup water & a dash of Sea Salt to a boil.
Add fresh Spinach, sliced Yellow Onion, a few slices of Green Bell Pepper, and Crushed Red Pepper (optional).

Return to boiling, reduce heat and cover, then simmer slowly for 8-10 minutes stirring once or twice while cooking.
Once finished, top with a dash of Himalayan Sea Salt to add flavor. Drain any unwanted water.


Enjoy!