‘In The Kitchen With Lisa Ware’ Red Oak NOW magazine March 2012

‘In The Kitchen With Lisa Ware’ by Angel Morris.

In 2000, with a mother undergoing chemotherapy, Lisa Ware realized the importance
of healthy lifestyles. Motivated by her mom’s positive attitude, Lisa founded Yoga 4 Love
to bring health and wellness education to her community.
The Ovilla resident taught herself to cook using whole foods, avoiding additives and
artificial items. “I experiment on my family and encourage them to ‘eat the rainbow’ on
their plates,” Lisa said of providing various colored organic foods with each meal.
Published in NOW Magazine Red Oak March 2012
Story by Angel Morris

A Colorado native, Lisa, and her husband of 20 years, Richard, have two children.
They enjoy outdoor adventures and traveling. “For fun you can find me practicing Acro
partner yoga with my hubby and kids, or hanging out in the creek with our five dogs,”
Lisa said. “I also like to blog about recipes I’ve converted to be a bit healthier, full of
whole foods, nutrition and love!”

Ciabatta with Grilled Veggies
in Balsamic Marinade
1/4 cup canola oil
1/3 cup balsamic vinegar
2-4 tsp. organic honey
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. crushed red pepper (optional)
3-4 Portabella mushrooms (use stems,
too; cut into 1 1/2-inch strips)
2 red bell peppers (cut into 1 1/2-inch
strips)
2 medium organic zucchinis (cut into
1/4-inch with a zig zag cutter if you
have one)
Ciabatta Organic bread loaf (cut in
half lengthwise, brushed lightly with
canola oil)
6-8 slices provolone cheese from deli
In The Kitchen With Lisa Ware
1. Mix oil, vinegar and spices; marinate veggies
in baggie in refrigerator for 1 hour.
2. Create disposable pan with non-stick HD
grill foil. Grill veggies on barbecue until soft,
but not soggy. Take off in intervals as done.
3. As veggies are grilling, brush ciabatta with
canola oil on inside; grill on top rack until
crispy. Place on fire for 1-2 minutes to create
grill marks on inside and toast.
4. Place cheese on top half of bread, veggies
on bottom and cut into diagonal sandwiches
3-inches wide.
Orzo Pasta Salad
Mustard Vinaigrette:
1 Tbsp. dijon
1 Tbsp. dried shallots
1/2 Tbsp. minced fresh garlic
In 2000, with a mother undergoing chemotherapy, Lisa Ware realized the importance
of healthy lifestyles. Motivated by her mom’s positive attitude, Lisa founded Yoga 4 Love
to bring health and wellness education to her community.
The Ovilla resident taught herself to cook using whole foods, avoiding additives and
artificial items. “I experiment on my family and encourage them to ‘eat the rainbow’ on
their plates,” Lisa said of providing various colored organic foods with each meal.
A Colorado native, Lisa, and her husband of 20 years, Richard, have two children.
They enjoy outdoor adventures and traveling. “For fun you can find me practicing Acro
partner yoga with my hubby and kids, or hanging out in the creek with our five dogs,”
Lisa said. “I also like to blog about recipes I’ve converted to be a bit healthier, full of
whole foods, nutrition and love!”
2 Tbsp. fresh parsley
2 Tbsp. red wine or raspberry vinegar
6 Tbsp. extra virgin olive oil
Salad:
1/2 cup mustard vinaigrette
2/3 cup dry Orzo pasta (or 2 cups boiled
and drained)
1/4 cup pine nuts, toasted
6 green onions, thinly sliced
1/4 lb. Kalmata olives, pitted and
coarsely chopped
1 head butter lettuce, use leaves only,
roughly chopped
1. Whisk all mustard vinaigrette ingredients
until well-blended.
2. Mix with all salad ingredients except
lettuce.
3. Arrange in shallow bowl or platter atop
butter lettuce.
My BFF’s Black Bean Tacos
with Cilantro Mango Salsa
Black Bean Mix:
1/2 red onion (chopped)
2 Tbsp. olive oil
2 Tbsp. garlic
1/2 red bell pepper (or green)
1/2 tomato
2 cans organic black beans, rinsed
and drained
2/3 cup fresh cilantro (finely chopped,
reserve 1/8 cup for salsa)
1/2 tsp. Creole Spice Blend
3 cups wild Basmati rice medley, cooked
Whole wheat tortillas
Mango Salsa:
1 1/2 cups mango, seeded and peeled
2/3 banana or Poblano pepper, seeded
and finely chopped
2 Tbsp. water
3/4 Tbsp. organic honey
1 Tbsp. red wine vinegar
1/8 cup cilantro, finely chopped
1. For black bean mix: sauté onion in oil
until it begins to soften. Add garlic, then
pepper; cook 2-3 minutes.
2. Add tomato, beans, cilantro, spice and
rice. Simmer very low.
3. For mango salsa: puree all ingredients in
a blender.
4. Make each taco by combining bean
mixture, rice and topping with helping of
mango salsa.
— By Angel Morris

See page 28 for some of my fave fun recipes!
http://nowmagazines.com/onlineeditions/editions/312redoak.pdf