FOOD MATTERS: The Organic Effect why eating organic is really important!

Their whole world changed with just one single documentary (shown below). We often get asked: Is eating organic food really important? In short, yes! Here's a super short film called The Organic Eeffect to show you why!

Now Imagine what 4 mind-blowing films could do for you?

FMTV LIVE: DOORS OPEN THIS TODAY!

Get more out of life, help those you love, and start living the life of your dreams! The time is now to come together and create lasting, life-altering change. Discover a healthier you.

READ MORE:

Save your spot already, prepare yourself for plenty of 'a-ha!' moments, an immediate desire to improve your surroundings, your daily routine, and your diet, and grab a fresh notebook for the abundance of health tips heading your way!

You can invite your friends and family by sharing this link

Come and join all of us as we kickstart a worldwide health revolution straight from the comfort of your own home!

Sign up to FMTV LIVE today.

It all kicks off this Friday, November 20th. With so much amazing information to share we'll be hitting the ground running, so don't miss out!

See you in there!
James Colquhoun & Laurentine ten Bosch
Filmmakers 'Food Matters' & 'Hungry For Change'

Source: CoopSverige

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We’re committed to building a better future and highlighting the best of the best of us. 

We're always looking for great places and great people to feature on this blog…

Please send a message

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Linda Kruse

KRUSING AMERICA

Creator / Producer / Director

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Friday Foodie: Crispy Trout with Warm Parsley-Caper Vinaigrette

Ingredients

1/2 cup chopped fresh flat-leaf parsley
2 tablespoons olive oil, divided
1 tablespoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers, drained and chopped
4 (6-ounce) trout fillets
1/2 teaspoon kosher salt & ground black pepper
4 lemon wedges (optional)




Preparation

1. Combine parsley, 1 tablespoon oil, rind, juice, and capers in a small bowl, stirring with a whisk.

2. Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes. Turn; cook 1 minute or until fish flakes easily when tested with a fork. Remove fish from pan. Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with lemon wedges, if desired.
Get Ingredients

http://www.myrecipes.com/recipe/crispy-trout-warm-parsley-caper-vinaigrette

Friday Foodie: It's about Thyme! Easy Quiche

It's about Thyme for Easy Quiche

IT'S ABOUT THYME! 
Easy Quiche 

1 cup Milk
6 Eggs
1 pre-made Pie Crust
½ cup chopped onion
1 cup Shredder Swiss Cheese
3 Tablespoons fresh Thyme
1 tsp salt / pepper

Beat the eggs
Add the milk
Sauté the chopped onions
Add milk and eggs mixture
Add Thyme 

Line the bottom of the pie crust with shredded swiss, fold in the egg / milk mixture 

Bake at 400 degrees for 30 minutes or until it looks like the picture above:)

Let cool slightly and serve. 

Enjoy!

Recipe provided by Kathryn Cherasaro / Photo by Linda Kruse

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We’re committed to building a better future and highlighting the best of the best of us. 

We're always looking for great places and great people to feature on this blog…

Please send a message

CONNECT with us, JOIN the conversation, 

SUBSCRIBE to our YouTube Channel to see more!

www.youtube.com/KrusingAmerica

Thanks for watching and subscribing, 

Linda Kruse

KRUSING AMERICA

Creator / Producer / Director

FOLLOW us on Twitter @KrusingAmerica  @lindamkruse   @AtticusProd

LIKE us on Facebook

www.facebook.com/KrusingAmericaTV

Friday Foodie: What's in the Fridge

What I made for lunch today - while clearing out the fridge:)

Add whatever you like to cold pasta with dressing and technically it's a salad!

• Leftover Cold Pasta
• Chopped spicy salami
• Sliced Swiss Cheese
• Finely Chopped Parsley
• Cut red, yellow and orange peppers
• Add Olive Oil, Wine Vinegar, salt and paper to taste

Toss and Serve. Yummy!
Feel free to add comments and let me know 
if you have any recipes you'd like me to feature here at Krusing America. 

Enjoy.

Foodography

Photo by Linda Kruse