Have an Eggcellent Mother's Day!

There is no greater joy than spending time with the kids on Mother's Day, though every day I laugh and smile with the kids feels like Mother's Day.   We recently enjoyed a wonderful family breakfast adorned with wild flowers my daughter and I picked on a walk with our dogs. 

My keikis (kids) are getting old enough that they want to help in the kitchen.  It might be a little messy, but cracking eggs for cheesy omelettes are one of their favorite activities.  While I can't get them to let me put diced veggies in there - YET - I have been adding ground ginger, which I talked about in our Quinoa Salad with Chicken recipe. 

As a pregnant mama, I loved ginger for nausea; as a post-pregnant mama I loved it for pain and inflammation as I was trying to get my body back in shape; and as a mama of three, I love it for treating colds and flus in the family.  It's also great for anyone suffering from arthritis or gout.

The best part about adding this to scrambled eggs or omelettes is that you can put it in and it doesn't change the flavor, so even the pickiest of kids won't notice it. 

Wishing you all a Happy Mother's Day!

Vegetable Soup

I absolutely love using Wailani's scrubs for the great topical applications, such as reducing the appearance of stretch marks or calming inflamed and sore muscles from a tough workout, but secretly one of the things I love is that it reminds me to include the healthy ingredients in my family's meal plan.  The fact that it makes my shower smell like Hawai'i doesn't hurt either.  As the wife of a soccer coach, mother of three, and native of Hawai'i we've used ginger in our house both topically and in our food to help with inflammation and nausea and just because it tastes ono (good). 

I'm using it everything from the scrambled eggs to smoothies and juices.  In our Good Fish Friday recipe, we shared links to just about every other recipe we've shared with ginger, just in case you can't get enough of it.  With our spring special body scrub coming out this week, Hunny Ginger, I thought I'd share a yummy soup recipe that includes ginger and turmeric, both known for their amazing anti-inflammatory properties. 

As you might recall, our Golden Pineapple Body Scrub's beautiful coloring is derived from organic turmeric and so I'm excited now to round-out the anti-inflammatory regime with a scrub that includes ginger essential oil. 

Don't be scared of the long list of ingredients.  The recipe is simple to prep and pull together.  This recipe can feed a crowd, so if you know any expectant mommies out there, a container of soup and a Hunny Ginger Body Scrub make a great Mother's Day gift.  Check out our specials just in time for summer!

Vegetable Soup

2 russet potatoes, peeled and cut into 1/2 inch pieces

20 baby carrots cut into 1/2 pieces

4 celery hearts cut into 1/2 pieces

3 leeks, white and green parts only, cleaned and cut into 1/2 pieces

1/4 cup coconut oil

64 oz. vegetable stock

1 tsp salt

1 tsp black pepper

1/2 tsp crushed red pepper flakes

1/2 tbsp onion powder

1 tbsp ground ginger

1 tbsp ground turmeric

28 oz. can whole peeled tomatoes in juice

2 medium zucchini cut into 1/2 in pieces

1 15-oz. can cannellini beans, rinsed and drained

2 cloves garlic minced

2 tbsp dried parsley

1/2 c freshly grated parmesan cheese and rind

1) In a large stockpot, heat 1/4 cup coconut oil over medium heat.  Add cut potatoes, carrots, celery, and leeks.  Stir occasionally for 5-7 minutes.

2) Add vegetable stock, salt, black pepper, crushed red pepper flakes, onion powder, ground ginger, ground turmeric, and canned tomatoes with juice.  Reduce heat to medium-low and simmer for 10 minutes.

3) Add zucchini, beans, minced garlic, parsley, and grated parmesan cheese and rind.  Reduce heat to low and cook for at least 1 hour to allow flavors to combine.

4) When you're ready to serve, either mash the whole tomatoes with a potato masher, blend with an immersion blender, or transfer tomatoes and some vegetables to a blender and blend to smooth then return to the soup mixture.

5) Serve sprinkled with additional grated parmesan cheese alongside a salad or a piece of crusty bread.

Good Fish Friday

I know I promised a salmon recipe two weeks ago, but having fun on an impromptu family bonding experience came up and now I find that it was the last Fish Friday of Lent, Good Friday.  With the start of summer, this low and slow grilled salmon recipe won't have you waiting until next Lent to make it.

Another great thing about the timing of this recipe is one of it's star ingredients is the key to our upcoming seasonal special in honor of Mother's Day- Hunny Ginger.  I've talked about ginger in the past as a great anti-inflammatory for athletes or others suffering from arthritis or gout in our Edamame Hummus recipe.  You'll also notice that it was in our Ahi Tuna recipe and Malika Dudley's Surfer Girl Sorbet.  I also had it in our Protein Party quinoa and chicken recipe, and mentioned that I love adding it to my family's scrambled eggs, as it doesn't change the flavor profile.

Even though I had this meal twice during Lent, this is definitely on my upcoming menu plan.  Hope you enjoy and keep a lookout for information on our seasonal special Hunny Ginger, with great tips on our facebook page about the topical benefits of ginger essential oil.

Low and Slow Grilled Salmon

Skinless salmon either frozen or fresh and have the butcher remove the skin

Soy Sauce or amino acids

Fresh ginger root

Ground ginger

Granulated garlic

Alderwood smoked sea salt

Cedar plank or misquite hardwood chips for a charcoal grill

1) Use a pan to marinate the fish.  Place salmon in pan and smash and squeeze ginger root over the fish, flipping to cover both sides.

2) Rub all dry ingredients to cover fish on both sides and pour soy sauce on the fish.  Leave to marinate at least 15 minutes.

3) Heat one side of the grill on low. 

4) Place marinated salmon pieces on cedar planks on the side of the grill with no heat and close grill.  Cook for 30-45 minutes depending on thickness of the salmon.  (Alternatively, you would place the salmon directly on a greased grill using the hardwood chips- again on the unheated side.)

Edamame Hummus

When I was pregnant, I loved snacking on hummus with raw vegetables, as chickpeas are a good plant-based protein.  My favorite was red pepper hummus and it was one of the only kinds my husband would eat.  Years later, it took a road trip and some fun times with friends to be introduced to Edamame Hummus.  Of course, when we fell in love with it, there was only one problem...I couldn't find it anywhere in my hometown.  So, I decided to make my own...which of course means I'm sticking one of my favorite ingredients for heart health in there- Coconut Oil.

Before I get to the recipe, let me tell you a little more about what I love about some of the ingredients and why I loved that my kids gobbled it up.  Both chickpeas and soybeans (edamame) are in this recipe, which means a great source of both protein and iron.  Iron deficiency can definitely be a risk for many women late in pregnancy.  What's important to remember is that your body can better absorb iron with the aid of Vitamin C. The Vitamin C alone in soybeans isn't enough, so I've added Lemon Juice in the recipe and recommend pairing the hummus with a great source of Vitamin C, like raw bell peppers.  I've also got ginger in there, which is a great anti-inflammatory for athletes with pain and inflammation or anyone with arthritis or gout.

~Have fun and live healthy!

Edamame Hummus

3 cups cooked Edamame in shells

1  16-oz. can Chickpeas, drained

1 clove Garlic

1/2 tsp Wasabi

3 Tbsp Coconut Oil

3 Tbsp Lemon juice

1 Tbsp ground Ginger

1/2 tsp ground Cumin

1/4 tsp ground Coriander

1 tsp dried Parsley

1/4 tsp Sesame oil

1/2 C Water

1. De-shell the cooked edamame and place in a blender along with the other ingredients (except water). 
2. You can loosely chop the garlic clove for better distribution. 
3. Use the coconut oil in it's solid form in the blender (since you'll be refrigerating any leftovers). 
4. Add 1/4 cup of water and blend on medium.  Continue to add up to the full 1/2 cup of water for desired consistency. 
5. Serve with your favorite hummus side, such as bell peppers and other raw vegetables or pita bread.

Protein Party

You think I'd invited the soccer team over for my recipe this week, because it's protein packed and can feed an entire team. In addition to the protein that's so great for athletes, this recipe would also be good to share with friends that have a new baby or friends that could just use a little support and love of a nice meal from a good friend.

Let me tell you about what I love about some of these ingredients in my quinoa salad with chicken before I get into the recipe. 

1. Quinoa: It's a complete protein that provides you with all 9 amino acids and it's gluten free.  So why the chicken then? Well I'll be honest.  I usually share recipes that everyone in my family loves to eat.  No matter how I've prepared it, my kids just don't like the texture of quinoa.  I'm not going to stop trying, but I'm also going to make sure they're getting their protein.
2. Black beans: My kids loved the black beans in the salad and I love it because they're high in iron, along with folic acid and protein.  Get why this recipe is protein packed?!
3. Bell pepper and lime juice: Love the Vitamin C I get to boost my family with during cold and flu season.
4. Ginger: Excellent anti-inflammatory. I was just introduced to using it in my scrambled eggs and now I more bravely trying to add it to as many recipes as possible.
5. Coconut oil: You knew I wasn't going to leave this one out.  It's heart healthy, improving cholesterol ratios, and can improve metabolism.  

In case this isn't enticing enough, the added benefit is that you can make enough to feed a party in 30 minutes (as long as you have the black beans cooked ahead of time or you're using canned beans). Healthy meal to make a crowd happy in half an hour, yes please!  Hope you share the LOVE this Valentine's Day!

Quinoa Salad with Chicken

INGREDIENTS

Chicken:

1 chicken breast per person

Salt and pepper

Quinoa Salad:

1 box quinoa

2 cups of cooked black beans or 1  14 oz. can drained and rinsed

1/2 cup frozen corn, cooked and cooled

2 roma tomatoes, diced

1 orange bell pepper, diced

1 tbsp lime juice

Dressing:

6 tbsp lime juice

2 tbsp red wine vinegar

4 garlic cloves, roughly chopped

1/2 tbsp ground ginger

1 1/2 tsp chili powder

1 tsp cumin

1/2 tsp coriander

1/2 tsp Hawaiian or Alaea salt

2 1/2 tbsp dried cilantro

1 tbsp honey

3/4 cup coconut oil, brought to liquid form

DIRECTIONS

1. Prep your salad items that need dicing, cook frozen corn kernels, and reheat pre-cooked black beans.
2. To cook quinoa, use a 2:1 ratio of water to quinoa in a medium saucepan.  Bring to a boil then reduce to simmer and cook 10-15 minutes or until all water is absorbed.
3. While quinoa is cooking, pound each chicken breast  to 1/4-1/2 inch for fast cooking.  Season with salt and pepper and grill until cooked.
4. Combine all ingredients in the dressing together in a blender, except for the coconut oil.  Once blended smooth, slowly add the coconut oil to combine.
5. Once quinoa is cooked, place in a large serving bowl, add 1 tbsp lime juice and mix.  Then add all other salad ingredients and mix until there's an even distribution.  Once combined add the dressing slowly, mixing in between to make sure all parts are covered and absorbed.
6. Top with chicken or serve on the side. 

Surfer Girl Sorbet

The end of 2013 was all about different fitness options to support your healthy New Year's Resolutions, but no lifestyle is complete without some healthy recipes.  So we're kicking off 2014 with a series on ono (delicious) recipes to add to your plans for living healthy.

Freshwater Pearl & Polynesian roping Triple Wrap Bodhi Bracelet

Wailani's is especially honored to feature Surfer Girl, Malika Dudley's sorbet in this first recipe share of 2014.  Malika has been a weekend meteorologist and feature reported for Hawaii News Now.  In 2005, she was crowned Miss Hawaii and was named Miss Congeniality in the Miss America pageant that year.  She currently resides with her family in Maui and has her own line of jewelry, Surfer Girl Jewelry.

Sunrise shell and puka pendant on 14kt gold fill chain

If you love these beautiful creations, be sure to check out her shop.  Matching the beauty of her creations is her super ono sorbet recipe.  Main ingredient is Pineapple, which gives you a boost of Vitamin C, so needed during flu and cold season.  Plus, it's super easy to make with equally easy cleanup.  Hope you enjoy!

Surfer Girl Sorbet

Pineapple

Lemon

Fresh Mint Leaves

Ginger Rush

Crushed Ice

In a blender, Vitamix recommended, put one chopped up whole pineapple and peeled, seedless lemon.  Put in 15 or so fresh mint leaves, and splash of ginger rush.  (See the health benefits of Ginger Rush for more info.  If you don't have Ginger Rush available, you can replaces with fresh or ground ginger.)  Add a bunch of crushed ice.  Put in a Vitamix and voila!  Simple as that!

Make sure to remember to clean the Vitamix by putting water in it after emptying and running the blender again with the water.  Easy clean up too!