To get the details about my 4 week cleanse just click right HERE please reach out with any questions!
Turmeric is amazing. It is anti-cancer, anti-inflammation, good for your heart and thats the very short list of its magic. Turmeric grows abundantly in Hawaii so I always have it at my fingertips. If you don’t live in Hawaii or by a whole foods store, you can use powder form instead. But remember fresh is always best. You will need a juicer for this recipe. But you can always blend with a little water and then strain.
Makes 2- 2 oz shots
¼ lb turmeric peeled and cut into chunks that will fit in your juicer. Put pieces into your juicer and make according to your juicers directions. Take as a shot, I do 2 oz. at a time. You can dilute with water or lemon juice. Turmeric is the superstar of superfoods. Cheers to your health.
How to Fall in Love with Kale Salad. This is so tasty. You won’t believe that it’s as simple as it is. We use the dressing not just on this salad but also on greens, and as a stir-fry sauce. Kale is another super superfood. We use papayas and mac nuts because they are locally grown here in Kauai and they both have great nutrients, including healthy fat and antioxidants. You can use whatever is local to you.
1 bunch of kale de-stemmed and chopped (for softer texture massage kale until it softens)
1 papaya-cut and chopped in cubes (about 1 cup)
¼ cup chopped mac nuts
¼ cup mac nut dressing
Mac Nut Dressing
3 cups mac nuts
1 ½ cups rice vinegar
¾ cup maple syrup
½ cup tamari
¼ sesame oil
Place all the ingredients in a Vitamix or blender and blend on high until sauce is dreamy and creamy. In a bowl toss salad in dressing and then transfer to a platter and top with papaya and mac nuts. A mouthful of flavors!
In 2011 I didn’t have the restaurant but I had a dream. One part of that vision was to be published in Veg News Magazine. I wrote them and let them know if they were ever looking for a recipe contributor I was their girl. Today that part of the dream came true. Veg News is publishing my recipes and I am a recipe contributor. They finally wrote me back this year, 7 years later. You know what…. I was ready for them. In those 7 years even though I hadn’t heard back from them, I learned and grew as a chef, recipe maker and human.
Today represents a yes. A simple yes to all the no’s I have heard. A whisper that the vision I have created is manifesting. It is so amazing that I need to pinch myself and celebrate because it’s all about the journey. The journey of point a to point b. It all started with wanting to teach people what I was learning about food and health. Just sharing what has worked for me.
The cookbook goes to press so soon and before you know it I will be holding “Good Food Gratitude” in my hands until then this will do. A win. A clue I am on my path and stay course. Thank you Veg News, not only were you an intricate part of my transition to vegan but you are also making my dreams come true of helping other find health, especially animals!
ClickHERE to celebrate with me and share, share share!
I pray that potatoes are a good carb, so I always tell my body they are nourishing. I do not want to live a life where potatoes are not involved. These are good for breakfast, in place of fries, on top of any salad, for dinner or just a snack. In my house, there is always ketchup involved and a lot of happy faces, because everyone in my family enjoys them. I always have them on the side with my tofu scramble and toast. I also use this recipe for my killer quesadilla. I can’t explain how versatile this recipe is and how many different meals you can sue this as a base. If you’d like to know when all these wonderful recipes will be released in my “almost finished” cookbook then just click HEREand you can get on the early bird list…we are just weeks away from the big day!
Prep + Cook Time 30 Minutes Serves 4
What you will need:
2 pounds red skinned potatoes, cut into 1/2-inch dice
2 tablespoon olive oil
1 tablespoon salt
Freshly ground black pepper (optional)
How it’s done:
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment. In a large bowl. combine the potatoes, olive oil and salt and stir until the potatoes are evenly coated. I do not use black pepper here, but if you love it, add some in. Spread the potatoes on the prepared baking sheet, and bake for 30 minutes, flipping them halfway through until they are golden brown and tender in the middle.
Recipe Note: Red potatoes are particular healthy because of the nutritions skin. The skin alone contains fiber, B vitamins, iron, and potassium.
My kids don’t all like oatmeal but they all LOVE oatmeal pancakes. This is a great way to get a wholesome grain in the morning but still feel like you just ate something naughty. I always serve them with vegan butter and maple syrup. Have fun with this..Add chocolate chips, goji berries, bananas.. GO WILD
3 cups oat flour ( I make my own by throwing 4 cups of oats in the blender)
1 Tablespoon Baking Powder
1 teaspoon salt
1 cup pumpkin ( you can roast your own and puree it or use canned)
2 cups water
1 cup non dairy milk Maybe a little more water
Olive oil or vegan butter for skillet
Vegan butter and maple syrup for topping
By hand or in a mixer mix all your ingredients together. Let sit for a few minutes. If it is a stiff dough add more water until it is pourable. Heat pan on medium low heat and add a little oil or butter, evenly coat pan. Pour desired size pancake into pan, you will know its time to flip when it starts to show bubbles all over, cook other side, repeat and Voila, PANCAKES.
This recipe is so yummy, but I want you to play around, use different gluten free flours instead of oat flour or if you aren’t gluten free use all purpose flour. Sub the pumpkin for more milk if you want regular pancakes or mash a cup of banana and use instead of pumpkin for banana pancakes