This is one of my faaaavorite salads to make. It has so much good flavor and I always feel so satisfied after I eat it. But I’ll let you be the judge. 😉
Southwest Rainbow Salad
4-6 romaine leaves, chopped
¼ cup shredded red cabbage
½ orange bell pepper, chopped
½ cup black beans, canned or fresh
6-8 cherry tomatoes, halved
½ cup baked tofu (recipe follows)
¼ avocado, diced
Few sprigs of cilantro, chopped
Southwest sauce (recipe follows)
Combine all ingredients in a medium sized bowl and toss with southwest sauce.
½ block extra firm tofu, drained and cubed
1 tbsp. gluten free low sodium tamari
Preheat oven to 375 degrees Fahrenheit. Lightly grease a baking sheet with cooking spray or use a non-stick baking pan. Toss the cubed tofu with the tamari then place marinated tofu on baking sheet and bake for 45, flipping tofu once halfway. Remove from oven and allow tofu to cool.
3 tbsp. veganaise or vegan mayo
2 tsp. lemon juice
2 tsp. chipotle powder or adobo sauce
½ tsp. rice vinegar
½ tsp. smoked paprika
½ tsp. garlic powder
¼ tsp. salt
Combine all the ingredients and mix until smooth. Any leftover sauce can be kept in refrigerator for up to a week in an airtight container.
1 head cauliflower, cleaned and chopped into bite-size piece ½ cup dairy-free milk ½ cup water 1 cup flour 2 tsp nutritional yeast 1 tsp paprika, cumin, garlic powder 1 tsp minced garlic, sautéed ½ cup BBQ sauce 2 tbsp Frank’s Red Hot sauce
1) Preheat oven to 425F. In a bowl, mix milk, water, flour, and seasonings. 2) Coat cauliflower in batter, shake off excessive. 3) Line a cookie sheet with tin foil and coat with oil. Place cauliflower on pan and put in oven for 20-25 minutes. Turn the cauliflower over halfway through. 4) Meanwhile, mix garlic, BBQ sauce, and hot sauce. 5) When cauliflower is done cooking (batter should be a medium brown), coat in the BBQ sauce mix.
This one’s for my homegirl @ambermozo ⚡️Cuz she loves bananas like I love bananas.
Raw choc covered frozen bananas:
½ cup coconut oil
¼ cup raw cacau powder
¼ cup agave
½ tsp vanilla powder
Place above ingredients in a double broiler or a small pot of simmering water and a ceramic bowl on top. Melt until smooth. Dip frozen bananas in chocolate until coated and quickly top with your fav toppings. I used raw granola:
1 cup Medjool dates (chilled)
½ cup GF oats
½ cup desiccated coconut
2 tbsp coconut sugar
2 tbsp goji berries
2 tbsp mulberries
Add above ingredients to a food processor until crumbly.
Roasted Acorn Squash Stuffed with Brown rice, Spinach, and Mushrooms
1 acorn squash, cut in half and seeds scooped out 1 cup prepared brown rice 1 cup chopped spinach 1 cup finely diced mushrooms of your choice 2 TBSP vegetable broth 2 TSBP olive oil Salt and pepper 2 TBSP rubbed sage
1) Preheat oven to 450 degrees Fahrenheit. Brush the inside of the squash with olive oil. Sprinkle salt and pepper to your liking. Rub the rims of the squash with the sage. Roast until the flesh is tender, about 20-30 minutes.
2) While the squash is roasting, sauté spinach and mushrooms over medium heat with olive oil or water. When spinach begins to wilt, add vegetable broth and prepared brown rice. Mix thoroughly and remove from heat.
3) When the squash is done roasting, remove from oven and stuff with the vegetable mixture. Serve warm.
I peeled, seeded and chopped 1 butternut squash and tossed it with ½ tbsp. coconut oil, ½ tsp. salt and pepper + 1 tsp. sage. Roasted it with 5 (unpeeled cloves of garlic) for about 40 minutes at 400 degrees Fahrenheit.
Once cooled, I blended the squash, garlic (discard peel) + 1 cup soy milk until creamy and tossed it with freshly cooked corn spaghetti. Delicious.
Corn pasta with homemade marinara, sautéed peppers & mushrooms + cilantro (cuz I put cilantro on errrrythang).
Corn Pasta with Marinara:
2-3 garlic cloves, minced
¼ onion, chopped
1 bay leaf
½ tsp. red chili flakes
1-14 oz. can of chopped tomatoes
7 white mushrooms, sliced
½ red pepper, chopped
2 tbsp. olive oil
Salt and pepper to taste
Cook pasta according to the instructions on the package.
In a pan over medium heat sauté the garlic and onions in 1 tbsp. olive oil for about 2 minutes. Add chopped tomatoes, chili flakes and bay leaf and simmer for about 20 minutes then season with salt and pepper to taste and remove from heat. Transfer marinara to a blender.
While marinara simmers quickly sauté mushrooms and red peppers in 1 tbsp. olive oil in a separate pot until fragrant. Set aside.
Pour marinara over cooked pasta, top with mushrooms, peppers and cilantro. Easy peasy.
Grilled Avocado Halves with Seasoned Quinoa and Vegetables
Avocado Olive Oil Lemon Juice Salt & Pepper Prepared Quinoa Diced Tomato Black Beans Corn Cumin Chili Powder
Per avocado, 4 TBSP of quinoa mix will be used
1) Slice avocado in half. Remove pit. Brush olive oil, lemon juice, and salt and pepper onto surfaces. 2) Grill avocado until nice char marks appear. 3) Mix quinoa, tomato, black beans, corn, cumin, and chili powder together. Place mix into holes of avocados.
Serve warm. Optional garnish: Cilantro and lime juice
Let me what? Yep. Feed you.⭐️ Tofu scramble, fresh tomatoes & avo with a side of corn tortillas & salsa. I shared a step-by-step of this recipe on @cookreel’s SnapChat last week and I’ll be at it again this Wednesday at 6pm with a new recipe. If you’re tuned in let me know what you’d like to see and I’ll make it happen. Peace.
Though I could never blindly declare that all our nation’s woes were suddenly absolved, I will say this: It’s been an ok week to be an American. Last Friday’s gay marriage ruling was a massive victory for so many I love. Though I’m not affected by it directly, I feel one step closer to a nation that truly acts on its supposed belief in equality.
Growing up in Hawaii, I’ve long been awake to the weight of privilege. I was a foreigner in a land that white people once attacked and colonized, a land that still caters to white privilege as much as it disdains it. I grew up feeling, for lack of a better word, other. With my red-hair and white skin, I didn’t stand a chance at fitting in. I was mocked for my appearance, and learned that being made to feel different felt, well, awful.
At the same time, though, I also learned a humility and understanding of my place in the world much different than if I had grown up on the mainland. Even still, my experience as a minority is nothing like that of people of color around the world, or those who experience minority status in other ways.
What fuels your creative spark: Beauty? Quiet? Noise? Mess? Neatness? And when do you feel most like yourself: Alone? In groups? With friends or family?
These are all questions that guide me when I’m feeling slightly off. Which happens. There are days, weeks, months, when my internal barometer of fineness feels entirely tweaked. Like someone came along and shook everything up, forcing me to look at the world in a different way.
In those moments, I do all I can to take a step back and ask myself the questions that bring me back to center. I also like to eat foods that ground me—savories that feel earthbound and steadying.
The heavy mineral content of sea veggies like nori and seeds like sesame help tremendously with this, as do an abundance of veggies. This sushi bowl offers it all. It’s packed with vibrant and hydrating veggies, alkalizing sea veggies and apple cider vinegar, the healthy fat of avocado and sesame seeds, and tons of spices to reignite any dulled spirits.
I almost always want sandwiches. Sandwiches are like pizza, and pizza is amazing. Okay, so sandwiches aren’t pizza, but they’re still really good. They also take much less time to make than pizza, and a sandwich is a choose-your-own-adventure kind of thing, just safer, since none of the options end in death! So that’s pretty good.
Today I made a very simple sandwich that took me roughly 15 minutes to prep, cook, and finish.
Honey Glazed Salmon with Shiitake Mushrooms
1 tbsp sesame oil
1-2 Salmon Fillets
1-2 tbsp flour
2-4 shiitake mushrooms
2-3 tbsp honey
1-2 tbsp soy sauce
1-2 tsp garlic
english muffin or bread of your choice
Place a pan on a burner on med-high heat and pour the sesame oil in, allow the oil to get hot. ( I also recommend turning on your broiler to toast your bread)
Prep your salmon by drying the fillet(s), and seasoning both sides with salt and pepper. Cover the salmon in the flour.
Grab your shiitake shrooms and wash those bad boys, then remove the stem. You can either chop these, or just leave them whole for your sandwich. Up to you!
Mince your garlic and mix with the honey.
Once the oil in your pan is hot pop in the fillets along with the mushrooms if they will fit (don’t overcrowd your pan). Then pour over the honey and minced garlic. Add in the soy sauce after a couple of minutes, then very carefully flip over your fillets and mushrooms and continue cooking another few minutes until the salmon is cooked through, then remove from the pan (don’t overcook your salmon!!!! you’ll be sad).
If you aren’t a crazy person, you’ll have toasted the bread for your sandwich and it will be nice and crispy and waiting for you on a plate.
(if using my topping suggestions)
Start by putting a handful of baby arugula on the bottom slice of your bread then add a salmon fillet to secure those babies.
Put the mushrooms on top of the fillet and add sriracha mayo then cilantro.
On the other slice of your bread, add pesto and tomato slices.
You’re officially ready to enjoy the heck out of this sandwich! Plus there’s some green in there for St. Patrick’s Day.
Mango season often comes twice a year on Maui. Seasonality is confused in the islands—what fruits when, when the weather is sweet and constant like a faithful lover? But in the heat of July, mangos are usually dripping off trees all over the island, infusing the air around them with the heady scent of golden flesh.
Some of my favorite mango moments were mango pies and cobblers, which my friend Maria’s mother made with enthusiastic abandon, and mango chutney, which my friend Tara’s mother made as a remembrance of her Indian heritage. Of course there were pickled mangos and li hing mui mango and dried mango, too. And, obviously, the old eat-the-mango-whole-over-your-sink trick. We all knew to wash our faces well after that, so we wouldn’t get a rash from the sticky juice.
This freeze is excellent right out of the blender, like a thick smoothie—or modified as a granita or popsicle.
Click through to read more and for a mango-cutting tutorial! Start here.
Store bought nut milks are cool but I prefer to make my own. The easiest non-dairy milk to make at home is hemp because you don’t have to soak the seeds or strain the milk after it’s been blended. Perfect for the lazy child in me.
1 c. chilled water
¼ c. hemp seeds
2 tbsp. raw cacao nibs
1 heaping tbsp. raw cacao powder
1 tbsp. maple syrup