• Bio

Ash Archambeau

Ash Archambeau is Kitchen Koach LA, helping you and your kitchen get along! As a cancer survivor Ash improved the functioning and healing of her body through diet and lifestyle changes. With that spirit in mind, KKLA can help anyone interested in making change in their lives- particularly in their kitchens. Along with helping individual clients and writing for Body Temple LA, she recently went to the final callbacks for Food Network's reality series "The Next Food Network Star". Currently she's taking on new clientele working with a non profit in East LA helping lower income families integrate healthy eating into their homes. For more info on how Kitchen Koach LA can help you check out www.KitchenKoachLA.com.

Quinoa + Granola = Quinola 

I found my favorite new way of eating quinoa!! 

The recipe is super simple and high alkaline…and delicious. 

It’s so good it has it’s own name: Quinola 

3/4 c. cooked quinoa, rinsed and well drained

1/2 c. raw pumpkin seeds 

1/2 c. whole or slivered raw almonds

1/4 c. flaxseed 

1/4 c. honey or agave syrup 

2 tbs. canola or coconut oil 

1/2 tsp. coarse salt 

2 tsp. ground cinnamon 

1/4 c. dried cherries, cranberries, raisins, golden berries, chopped apricots, or goji berries 

1) Pre heat oven to 350 degrees. In a large bowl combine first four ingredients. In another bowl combine honey/agave (that’s been heated in a microwave or stove top pan) with oil, cinnamon, and salt. Pour sweet mixture onto quinoa mixture. Toss to coat. 

2) Spread mixture in a baking pan (standar 15x10x1) and bake uncovered for 20 minutes or until golden brown, after having turned/stirred the granola twice. Add your dried fruit and let granola cool on the pan for 15 minutes. Then spread granola out on foil to cool completely and break up any large chunks. Store in an airtight container or up to two weeks in the fridge. Yields a little over 3 cups granola. 

3) Serve with warm or cold baked or stewed apples and almond milk! It’s just fantastic.