Simple. Fresh. Local

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world." JRR Tolken

Month: January, 2012

Papaya Breakfast

Home now and  missing these simple island style breakfasts. This is quite like the other island breakfasts (or desserts) I posted, just prepared a little more aesthetically pleasing. Since its snowing here finally I’m craving foods like roast chicken and stews. For Christmas I received a crockpot so I’m looking forward to learning and creating delicious slow cooked meals. We have so much goat and beef stew meat, the crockpot is essential.

Papaya Breakfast

Apple bananas
Plain, whole milk yogurt

My brother and I did some really awesome sunset slacklining on Maui. It was so idyllic, the ocean crashing, the sun setting, the sky deepening its red and orange hues until we couldn’t see the line.


Opah Karahi

My brother made this delicious Karahi using a recipe from Sabiha’s Kitchen. We used fresh caught Opah and tons of vegetables grown on Maui. He also made garlic naan. I made coconut brown rice, using 1 part coconut milk, 1 part water and 1 part rice. I also made a stir fry of zucchini, eggplant, onions, green beans and kale seasoned with lots of lemon juice and a little salt to accompany the karahi. This was a truly homemade meal, he bought all the spices and started prepping early in the day. All of the components of the meal, the karahi, coconut rice, vegetables, and naan, worked perfectly together. This is a time intensive recipe but definitely worth it, especially if you have access to fresh caught fish and local vegetables.

Banana’s Foster

Apart from nearly lighting the ceiling on fire, my brother is an expert at making banana’s foster. We ate this after a delicious meal of fish tacos in celebration of my parent’s 30th anniversary. This recipe is Maui style, almost every ingredient came from the island, and that really added extra luxury and decadence to the dessert.

Banana’s Foster

 Apple Bananas
4 tbsp Butter
¼ Cup Rum
5 tsp Coconut palm sugar
Vanilla ice cream
Coconut candy

 Cut up the bananas, fry them in butter until they’re nice and browned. Add a few teaspoons of coconut palm sugar, stir until the bananas are coated. Pour in the rum, and then light a match and light the rum on fire (careful here!). Let the fire burn off and serve with vanilla ice cream, cinnamon sprinkles and coconut candy.

Oven Roasted Kale with Purple Sweet Potatoes

I made this as a light dinner late the other night after a long day. These purple sweet potatoes are so sweet, they have a crystallized sugary texture. Pairing the sweet potatoes with the salty, crispy kale and yogurt, cilantro topping was really simple but tasty and satisfying.

Oven Roasted Kale with Purple Sweet Potatoes

1 bunch kale
1/2 onion
2 purple sweet potatoes (if you are on an island, if not, orange)
Whole milk yogurt
Handful of cilantro
Salt & pepper
Olive oil
Lemon juice

Chop the potatoes and coat them in salt & pepper and olive oil. Bake at 400 for around 25 minutes, add some chopped onions, and roast until the onions and potatoes are nicely browned a crispy. Massage some olive oil, lemon juice, salt and pepper into the kale. Bake for about 10 minutes. Mix some yogurt with chopped cilantro and salt & pepper. Top the roasted kale with the potatoes and add a dollop of cilantro yogurt. Add a grind of sea salt and enjoy.

Chia Pudding

The counter tops are filled with tropical fruits and avocado. I felt inspired for the first time in a long time to make a killer raw breakfast. I soaked about ¼ cup of chia in a mason jar filled with water. I made it nice and thick. On top of the chia mix, I cut up papaya, mango, orange, banana and pineapple and squeezed a whole lime over the mixture. In the vitamix I blended half an avocado with 3 dates, a few macadamia nuts and almonds and some coconut water. This made for a really rich, sweet topping on the fruit and paired perfectly with the chia. The dish is topped off with lilikoi from the farm and is very filling while maintaining its lightness. It looks almost exactly like the yogurt/granola mix of other morning but with a raw twist.

I came home with several bags full of kale from the farm also and I figured I’d make a raw kale salad. In it I diced up carrots and fresh yacon for sweetness, and added avocado, macadamia nuts and cheddar cheese for richness. I massaged the kale with lemon juice, olive oil, salt & pepper to soften it and added tomato as a finishing touch. We ate the salad on top of toasted bread spread with either hummus or macadamia nut pesto and it was delicious and light also, but a very filling late lunch.

Have a zen, almost full moon, evening.

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