5 Juicing & Smoothie Recipes to Kickstart Healthy Habits

My first-born would eat anything I put in front of him, from eggplant to tofu, he would happily try anything when he was little.  As our family has grown in children, so has their pickiness.  Though my third child at two is just now cooperating with eating vegetables, I've not really worried too much when she was rejecting the hard vegetables at 18-months.  My trick has always been to load up the vegetables in smoothies and more recently, I've tried juicing for even more vegetable variety without any complaints on pulp that now come from the oldest child.

A friend of mine from Hawaii, Blake Brutus La Benz, has done a lot of juicing and smoothies this year, and always makes posts of pictures and video on his social media to encourage others to live healthy. Though I've shared some smoothie recipes we use in our house, Acai Smoothie, Vitamin C U Later Sickness Smoothie, and Immunity Packed Pumpkin Smoothie, I was so excited when Brutus generously shared some of his personal recipes for you all. And if you think his name sounds familiar, you might be right.  We've shared about his fame in the list made about the 36 Best things about Hawaii, check him out. 

Chard-a-licious: A Juice Recipe: By Brutus

Any type of juicer can be used.  For best results, chop larger/wider items into smaller pieces.  For leafy greens, fold the stem into the rest of the leaf and roll leaf tighter before inserting into juicer.  Once juicing is complete, stir well to mix the layers of juice, and enjoy!  Makes between 20-30 ounces.

-4 big leaves of chard (any color)

-4 carrots

-1 medium beet (beet greens optional)

-half lemon

-half orange

-half medium tomato

-half large cucumber

-1 granny apple

Collardy Apple: A Juice Recipe: By Brutus

Any type of juicer can be used.  For best results, chop larger/wider items into smaller pieces.  For leafy greens, fold the stem into the rest of the leaf and roll leaf tighter before inserting into juicer.  Once juicing is complete, stir well to mix the layers of juice, and enjoy!  Makes between 20-30 ounces.

-7 collard leaves

-3 granny apples

-2 celery stalks

-half lemon

-half large beet (red or golden)

Green Goodness: A Juice Recipe: By Brutus

Any type of juicer can be used.  For best results, chop larger/wider items into smaller pieces.  For leafy greens, fold the stem into the rest of the leaf and roll leaf tighter before inserting into juicer.  Once juicing is complete, stir well to mix the layers of juice, and enjoy! Makes between 20-30 ounces.

-3 medium leaves of chard

-4 or 5 medium leaves of kale

-1 medium cucumber

-1 medium tomato

-2 granny apples

-half lemon

-1 handful of spinach

Kalepaya: A Smoothie Recipe: By Brutus

Any type of blender can be used, although I find that the premium blenders (Ninja, Vitamix, etc.) make much smoother smoothies.  Remove seeds and rinds from fruits and vegetables as desired; and use organic or local produce whenever possible.  Makes approximately 25-30 ounces.   Enjoy!

-half medium papaya

-half orange

-2 medium leaves of kale

-1 banana

-1 level table spoon chia seeds

-8 to 10 ice cubes

-1 cup water

Mint-Anana-Kale: A Smoothie Recipe: By Brutus

Any type of blender can be used, although I find that the premium blenders (Ninja, Vitamix, etc.) make much smoother smoothies.  Remove seeds and rinds from fruits and vegetables as desired; and use organic or local produce whenever possible.  Makes approximately 25-30 ounces.  Enjoy!

-3 medium leaves kale

-2 small/medium banana

-1 stalk celery

-1 medium carrot

-1 apple

-1 4-inch mint stalk and leaves

-8 to 10 ice cubes

-1 cup of water

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.)

Fancy Fake-Out

Just because I have three kids aged four and under doesn't mean I don't have time to think about presentation...it just means I usually don't have time.  I love this edible salad bowl that I've been making for years because even if you don't have time, you can make this in less time than it will take you to read this blog.  Seriously fast makes this a fancy fake-out and it even got an 18-month-old to eat some salad- a winner for dinner parties or just making the weekly meal something new and enticing.

Edible Salad Bowl 

Shredded parmesan, romano, and asiago cheeses

Coconut oil

Note: I've used just parmesan cheese before, so whatever you have on hand is fine.  Just make sure it's shredded and not grated.  You can also use olive oil instead of coconut oil, but you know me, whatever excuse I have to add coconut oil to my family's diet, I do.

1) Heat ~ 1/2 tsp coconut oil in a small frying pan over medium heat.

2) Once the oil is melted and spread over the pan, sprinkle the shredded cheese in an even layer to coat the pan.

3) The cheese will start to melt and bubble and you will start to see the edges turn brown. 

4) Once all edges are turning brown, remove the pan from heat and place a small bowl in the middle of the pan.

5) Cover the bowl with the top of a plate that is larger than your frying pan and flip over, setting the bowl and cheese on the plate to dry.  (Be careful when flipping.  If you used too much oil, it may drip down, which is why it's important that your plate is larger than your frying pan)

6) Let the edible cheese bowl dry on your bowl for a few minutes and then remove the cheese bowl.  Looks a little like coral in the ocean, doesn't it?

7) Fill with your favorite salad.  Holds up well to salad dressing, but it's best if you plan to serve the salad right away.  Unlike the below picture, you probably don't need extra cheese on the salad.  My kids just love cheese.

~Have fun and live healthy!

Inside Out Burger

Excited to end these two months of recipe shares with a family favorite.  And even though it's not summer yet, I couldn't help but bust out a grilling favorite, the burger, by using my stove-top grill pan. 

I've actually been making these inside out burgers for over a decade, but this isn't something I make for a large crowd, so only close friends and family have tried them.  So as not to discourage you, I'm just going to include a few more pictures to illustrate the prep and you'll can see why it's something geared more toward a small gathering than feeding a college soccer team.

The inside out burger is nothing new...a burger stuffed with cheese.  Emeril debuted it on the Food Network Channel when I was first teaching myself to cook.  So it doesn't take a ton of skill, just extra attention to prep and making sure it gets cooked all the way through.  It's been redone by others to stuff the burger with favorite toppings, such as sauteed mushrooms and onions, but that may mean an even longer prep time.  Once you try it with cheese however, you can get creative with anything you like, such as bacon, jalapenos or spinach and feta, and really make this recipe your own.

The part that's different from Emeril is my secret ingredient that's added to the meat.  If you loved the Secret Ingredient Steak, then you'll love this recipe as well.  Remember that the seasoned alaea salt is a mix with over 10+ ingredients, so I buy it mixed instead of making it myself.  Using plain alaea salt will definitely not give you the flavor profile that the seasoned version will and since you're using it in both the steak and burger recipes, you'll get  a lot of great use out of it.

Inside Out Burger

Serves 6

~2 lbs ground beef

1 egg yolk

1 1/2 Tbsp Seasoned Alaea Salt

1 Tbsp Worcestershire

Your favorite cheese: I used blue cheese crumbles, provolone, and monterery and colby jack

1 Tbsp coconut oil for the grill

Buns and your favorite toppings and condiments

1) Combine the ground beef, egg yolk for binding, seasoned alaea salt, and Worcestershire in a  large bowl being careful not to overmix.

2) Spread the meat evenly at the bottom of the bowl and using a trick I learned from Rachael Ray, score the meat into 6 equal pie shaped pieces.  This helps to make sure that your burgers are evenly sized for consumption and cooking time.

3) Take each section and divide it in two in your hands and form patties for both, making them slightly thinner in the middle for a well for the cheese.  Stack the pair and set aside until you have 6 stacks of two patties each. 

4) Take one patty and fill with your favorite form of cheese, staying in the middle.  Take the other patty and place it on top and mold the edges to ensure a seal.  Fill all burgers.

5) Bring a grill plate to screaming hot temperature, placing a Tbsp of coconut oil or your favorite cooking oil to ensure the burgers don't stick.

6) Cook on each side for 6 minutes, placing a lid to partially cover the grill plate to help the meat cook through.

7) Serve on a bun with your favorite toppings and condiments.

~Have fun and live healthy

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. 

Granola for your Greek

My kids love yogurt and I can't help but want to swap in Greek yogurt for its higher protein properties.  There are a lot of options out there now, even ones that come with fruit, to sweeten up the more sour taste of plain Greek yogurt, but it's not usually the yogurt my kids want to finish...until now.  When I get both "I like this" and "I want more," I know I've got a winner.  I also love that I can control the ingredients and add in some of my hidden favorites like coconut oil and bananas for potassium. 

Baked the night before, it's sure to make my breakfast routine for the kids fast and protein-packed.

~Have fun and live healthy!

Granola for your Greek

1/4 cup coconut oil

1  1/2 cups old fashioned oats

3/4 cup chocolate chips

1/2 cup finely chopped pecans

1/2 cup shaved coconut

2 bananas

1 tsp vanilla extract

1) Preheat oven to 325 degrees

2) Smash bananas in a bowl and combine with all ingredients. There's no need to melt the coconut oil as it will soften as you stir. 

3) Line a cookie pan with foil and spread the mixture evenly across the surface.

4) Bake 50 minutes, remove, and cool. Crumble and use on your Greek yogurt.  Other great uses are additions to your favorite cereal, topping for ice cream, or a crunchy top to a smoothie.

Ahi Tuna

My food philosophy is that I love cooking healthy foods that my family LIKES to eat...which is easier said than done with 3 kids aged 4 and under.  I'm very happy that all three kids will eat fish, because it's a protein that is low in fat and cooking is so fast.  In particular, I like ahi tuna, a fish high in Vitamin B, because I can do so many things with the leftovers.  I make extra and use it the next day either as the protein in a salad or on a sandwich. 

Before I get to the recipe, I wanted to give a few hints on replacement options, in case you don't have one or more of the ingredients in the recipe:

1. I included Hawaiian salt, the same I use in my Kalua Pig.  I could get it in the local grocery store when I lived in Rhode Island, but I buy it online now.  An alternative would be Alaea salt which is the base of one of my favorite seasonings for my Secret Ingredient Steak and with over 80 minerals and elements it's one of the star ingredients in Wailani's Salty Hibiscus Body Scrub.  Alaea salt is also similar to the more readily available Pink Himalayan Salt. 
2. I was lucky enough to have a meyer lemon on hand, which is actually native to China and so I used it in the recipe that I'm sharing on Chinese New Year.  But clearly, you can use regular lemon zest or dried lemon pepper. 
3. I used an applewood rub, but Yakima applewood smoked sea salt is another option.  Black pepper instead of white.
4. You could also add sesame seeds (regular or blacked), but my kids just don't like that added texture.

I think you get the idea, substitute as needed to fit what you have on hand or use more frequently from your pantry.

Enjoy and continued wishes for a prosperous and healthy year or in Chinese: Kung Hei Fat Choi!

Ahi Tuna

Coconut oil

Meyer Lemon zest

Granulated garlic

Hawaiian salt

Ground white pepper

Applewood rub

Ginger powder

Fresh Ahi Tuna Steaks

Melt coconut oil and rub on both sides of the fish.  Sprinkle equal amounts of all other ingredients to cover both sides and rub in. Let marinate for 10 minutes.  You can't put them back in the fridge for marination because the coconut oil will re-solidify.  Bring the grill to high heat and cook 4-6 minutes per side depending on the thickness and desired wellness.

Vitamin C U Later Sickness Smoothie

It seems like everywhere you turn this time of year, there's someone you hear about that has a cold or the flu.  And if you've got an earache coming on, you'll definitely want to try the audiologist recommended tip I've shared on melting coconut oil, placing a few drops in your ear and leaving it in your ear for 15-20 minutes- antifungal and antibacterial properties. 

My family was sick after the holidays so since then I've been pumping them up with Vitamin C with one of my favorite sources...Pineapple.  Not only does it have more Vitamin C than an orange, but it also is an anti-inflammatory, which helps you to recover faster from a workout and is why it's good for people with arthritis or gout.  Plus, there's no simpler way for me to get nutrients as smoothies, great for a meal replacement on the go or for the kids to get involved in the kitchen and eat up their vitamins in real food.

In addition to my love of Pineapple, you know there's going to be some coconut in there (because it's just a superfood) and if you remember from my Immunity Packed Pumpkin Smoothie, there's also going to be some of my other favorites.  There's another boost of anti-inflammatory from spinach, a great source of plant-based protein providing your body with energy.  I even get some omega 3s in there for heart health with ground flax seed.  I will give you a quick side note here before getting to the good stuff.  I interchangeably use chia seeds and flax seeds for heart and digestive health, but used flax seeds here for more of the aesthetic purposes. If you're looking at boosting protein, you should include chia seeds in your diet because they're a complete protein.

Last couple notes on the smoothie.  If you're lucky enough to grab a fresh pineapple and let it ripen, I definitely recommend that.  If it's not too ripe, you can always add a teaspoon or two of honey. Also, if you really wanted an extra boost of vitamin C, you should probably replace the spinach with kale, in which case I would definitely recommend the honey.  And finally, if you want something a little thicker, add some ice.  I wanted something my 16-month-old could suck up a straw, so it was a little on the juice vs. smoothie side.

~Have fun and live healthy!

Vitamin C U Later Sickness Smoothie

~Makes approx. 32 oz.

1 can Pineapple in juice

1 can Coconut milk

1 handful of Spinach

1 Banana

1 Tbsp Lime juice

1 Tbsp ground Flax seeds

Place all ingredients in the blender until combined.  Enjoy!

Secret Ingredient Steak

So for some special occasion recently when my husband and I had a date night, because 3 kids aged 4 and under make that a novelty, I asked him if he wanted to go to the local steak house.  When he said no, I got worried he wasn't feeling good.  This is a man that likes to eat meat with a side of meat and have meat for dessert.  Then he gave me the best compliment ever about my cooking, or he was just buttering me up to stop pushing vegetables on him.  But anyway, he said that I marinate the best steak ever so there's no reason to go get steak anywhere.  In case you think he's biased, I do have a relative that told me I should bottle the marinade and sell it, but I thought it was too simple: 3 ingredients couldn't get any easier.  Still, I haven't shared the recipe until now just to keep an illusion of gourmet when I make it for others.

But I'm going to let you in on the secret, which Wailani's and the steak recipe have in common- Alaea salt.  I'm sure many of you have heard of the trendy Pink Himalayan Salt.  I love the idea of 84 minerals and elements, but prefer to support the great products of the USA and since Hawaii's Alaea salt has 80 minerals and elements, I don't think I'm missing out on too much.  These great nutrients have wonderful consumption as well as topical benefits, which is why I use it in the Salty Hibiscus Body Scrub.

While the Alaea salt in the Scrub is the plain version. I use a seasoned mix in the recipe.  And to keep it super simple, I buy the Seasoned Alaea Salt and don't mix it myself.  To give you an idea of just some of the seasonings in it that add the awesome flavor to this steak, there is Alaea salt, garlic, parsley, pepper, thyme, cumin, paprika, and crushed chili pepper.  See, this would sound like a really complicated recipe if you were mixing the seasoning yourself, but since I'm not, I just call it my amazing secret ingredient that takes your steak to the next level.

Secret Ingredient Steak

Seasoned Alaea Salt

Brown Sugar

Worcestershire Sauce

Steak

Pick your favorite cut of steak (pictured is Filet Mignon).  Rub equal amounts of Seasoned Alaea Salt and brown sugar on both sides of the meat and drip Worcestershire sauce on both sides to cover the surface of the steak.  Let sit for 30 minutes.

Grill to desired wellness.  Pictured is medium to medium-rare and for the thickness of the steak was grilled on high 4-5 minutes per 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!

Veganish Quinoa Chili

One reason I don't believe in diet fads, is as soon as the diet is over, the results usually are too. I believe to live healthy, you need to find a way to eat that is going to last you a lifetime.  So, for me, there are a couple of foods that mean I'm never going to be vegan or vegetarian for that matter.  I love cheese!  And, there are some meat recipes I can't live without.  I'm sure you remember me sharing my Kalua Pig recipe on Brandi Barnett's blog, which by the way was supposed to be about salads.  When talking with Brandi's husband, Garrett, I let slip another reason I would never go meatless - I love my chili recipe.  He must've said to himself, Challenge Accepted, because no sooner than the words were out of my mouth was he telling me he had a vegan chili recipe that promised I wouldn't be missing the meat.  

Before I share the recipe that I call Veganish Quinoa Chili, because to me every Chili has to be served over rice and have some cheese and a dab of sour cream, I wanted to share a little more about Garrett.  He is an insurance agent by day for his family's business, Celeste Looney Insurance, serving Tahlequah for over 66 years. I can personally vouch for his honestly and integrity, a rarity in the insurance industry for certain, in case you want to contact Celeste Looney Insurance for any of your needs.

By night, weekend, and any other vacation time he can squeeze in, he's an avid biker.  I love his straight-forward expression of love for the sport, almost to the point that I would conquer my fear of a bike (I've run into a fire hydrant people), and his viewpoint on food. 

He's some of his thoughts before I get to the yummy stuff:

"Competitive cycling began for me about 12 years ago. I had been into mountain biking but loved the sense of adventure you could find on a road bike. Within several hours you could be somewhere you had never seen or been before. With cycling you are rewarded by the level of effort you put into it. With so many sports your level of success is dictated by talent or sets of skills with which you are born. Not so in cycling. Inherent ability plays a small role in cycling but it really has more to do with the level of effort you put in. Almost without exception a rider who dedicated 15 hrs. a week to riding will surpass a rider who put in 5. My favorite thing about riding would have to be the sense of improvement and investing in myself. To see improvement beyond what I thought possible.

I have been on rides from coast to coast and many places in between but I would have to say that one of my favorite organized rides include a tour of the ski resorts of New Mexico; however, it is hard to beat a destination ride from home with your buddies. To get up and ride to Kansas or Texas with a return trip the next day is just a lot of fun. You get to ride through towns you may have never been and you can stop and eat whenever you are hungry.

In America I think diet and nutrition is one of the most misunderstood and misapplied aspect of life, let alone sport. I have tried many strategies and most don't work. I have eaten vegetarian, vegan, raw, paleo and just about every other strategy in between. I think it is most important to eat as close to nature as possible. Eat meats that are as close to their origin as possible and organic non-gmo fruits and vegetables. If you don't know an ingredient on a food label, don't eat it. Do not eat processed foods such as sugar, flour, corn meal or oil from things you would not normally eat (i.e. eat olive oil, coconut oil, etc not cottonseed oil, etc.)."

See, now you want to not only try the recipe but maybe go for a bike ride too.  Favorite thing about the recipe is the Coconut Oil. Disclaimer, I'm going to give the instructions the way that I made the recipe (you can chop vegetables as you go through the steps).  But he said even easier is to just throw everything in the pot and cook for 2 hours. 

Veganish Quinoa Chili

~2 hours total cooking time

1/4 Cup Coconut Oil

8 ounces baby portabella mushrooms, diced small

1 med. eggplant, diced small

4 cloves garlic, crushed and chopped

6 Tablespoons chili powder

6 Tablespoons ground cumin

1/2 Teaspoon black pepper

28-ounce can petite-diced tomatoes

1 Tablespoon dried oregano

1 1/2 Cups Lentils, rinsed and picked through

1 1/2 Cups Quinoa, rinsed

1 Tablespoon salt

52 ounces of vegetable stock (more water if needed)

3 med. zucchini, diced small

Salt and black pepper

1) In a large stock pot, heat Coconut Oil over high heat.  Add half the mushrooms and saute well. Add a pinch of salt and the other half of the mushrooms, saute well.

2) Reduce heat to medium and add eggplant and add egglant and another pinch salt.  Saute until lightly brown, not gray.

3) Add onion, saute until translucent.

4) Add garlic, chilipowder, cumin and black pepper.  Stir well and cook for approx. a minute.

5) Add tomatoes, oregano, lentils, quinoa, salt, and vegetable stock.  Bring to a boil then reduce heat to medium and cover.  Cook until lentils are soft and quinoa is cooked through, adding water as necessary (approx. 6 ounces).

6) Stir in zucchini and cook 5 more minutes.  Season to taste with salt and black pepper. Serve with your favorite Chili condiments.

Super yummy, and you'll feel good serving your crowd this healthy chili on game day or sharing with family, friends, and neighbors.

Pineapple Shave Ice

I was missing my favorite Oahu shave ice store the other day- their flavors are ono (delicious) and the ice is soft as snow.  But let’s face it, it’s an indulgence that is purely sugar. 

I had gotten a pineapple to make pineapple whip ice cream, but then I realized, I could substitute a few ingredients and get an all natural version of pineapple shaved ice that is packed with immunity boosting Vitamin C, because I use the core in the recipe as well.  Vitamin C also helps with arthritis, which some people might be feeling a little more with the change of seasons. 

It’s also got coconut water in it, which is high in potassium.  Low potassium leads to Charley Horses, which is common in pregnancy and in athletes.  So give your favorite pregnant mama or athlete this recipe for a sweet treat that’s good for the body.

The ingredients in the super simple pineapple shave ice mimic some of those in the Golden Pineapple Body Scrub, which people say smells so good you could eat it.  So, instead of eating the scrub, try this recipe.  If you don’t want to go through the hassle of shaving the pineapple goodness at the end, you could also freeze into popsicles, making it easier to distribute portions to hungry keikis (kids).

Pineapple Shave Ice

1 pineapple

Coconut water

1 T Honey

1)      Remove top, skin and any divots of the pineapple and cut remaining pineapple, including core, into blender manageable slices

2)      Add pineapple and 1 T Honey to the blender (Honey is mostly for pineapples that might be a little under ripe)

3)      Add coconut water as you blend to create a semi-thick consistency, approx. 4 ounces, but depends on the size of your pineapple

4)      Place blended mixture into a freezer safe container and freeze overnight.  My kids thought I was making a smoothie though, so it can also be enjoyed as a smoothie right away

5)      Once the mixture has frozen solid, get out a metal spoon and shave off desired amount into a bowl and enjoy 

Love making my family healthy food they like to eat.

~Have fun and live healthy!

The BLRbp Sandwich (Bacon, Lettuce, & Roasted bell pepper)

This recipe, (Bacon, Lettuce, & Roasted bell pepper Sandwich), is probably more on the side of having fun as opposed to living healthy.  Although I only have bacon in the house twice a year, when I do, this is my go to sandwich.

 I’m not one for too much creativity in the kitchen and usually go for tested and recommended most any day.  I first made this original recipe nearly two years ago, when a neighbor had a new baby.  I have to confess that at first, I was going to make kalua pig, but didn’t plan accordingly and running out of time, I thought I’d take a stab at creating something with the ingredients I had on hand.  

I don’t know if it was all the cooking channel shows I’d been watching, but I definitely am appreciative of the inspiration, to be able to bring some friends a yummy break to their sleeplessness.  Since having kids is like a blur, I think that the sandwich name is quite appropriate for the occasion.  Now, I make this BLRbp sandwich every time I have houseguests. Cooking the bacon while roasting bell papers and using store bought pesto make this an easy hit with visitors, yet it totally comes off as gourmet. I think my husband invites people to stay with us just so he can have bacon.  

This recipe should be made to eat right away, though I dare you to try and save any after the smells from your kitchen.  When you adjust for the portions you need, remember it’s hard to eat just one!

BLRbp Sandwich (Bacon, Lettuce, & Roasted bell pepper)

~per serving

3-4 slices Bacon

1-2 Heart of Romaine Lettuce leaves

½ Red Bell Pepper

2 slices Sourdough bread

2 slices Muenster cheese

Pesto with Basil

Olive oil, salt, and pepper

1) Preheat oven to 400°. You will need to have two racks in the oven for cooking.  Line two 11”x17” cookie pans with foil and place a cookie drying rack on top of one of the lined pans.

2) Cut deseeded red bell pepper into quarters and put two quarters per sandwich on the lined pan, alternating facing up or down. Drizzle with olive oil and sprinkle with salt and pepper. 

3) Place bacon flat on the drying rack lined pan, 3-4 per sandwich.  Make sure there are no parts that overlap.

4) Cook both pans in the preheated oven for 35 minutes.  Now here’s the trick. You’ll probably need to wait outside while this cooks, because the smells from your kitchen will just make you salivate.  I try to squeeze in a shower with my favorite Wailani’s tropical body scrub to get my mind off the food.

5) Lightly toast the sourdough bread and spread one side of the sandwich with your favorite store-brand Pesto with Basil. Yes, I’ve made it at home before, but remember I said this is a fast way to do something nice for a friend that they’ll be sure to eat over and over again.

6) To finish your sandwich construction, add a layer of roasted bell peppers to the pesto, top with a couple slices of muenster cheese, some romaine lettuce, and your slices of bacon.  Put a lid on it and enjoy right away and tell me you can eat only one!  

Whether you’re looking to serve someone else or you just want a new spin on an old classic, this sandwich will definitely become a favorite, even after you may have banned bacon from the house in favor of healthy living.

Pumpkins in Hawai'i

So, just for a reminder that Hawai’i celebrates Thanksgiving too, Wailani’s wanted to do a Pumpkin Pie body scrub.  Even though the change of seasons doesn’t involve the changing leaves that other places enjoy, there are noticeable differences, days getting shorter and rain spells getting longer, that are equated with the fall.  There are pumpkin patches, though you might be more likely to find a maze in a pineapple field than a corn field.

While many parts of the Thanksgiving spread might not resemble the traditional meal served at the first Thanksgiving, for example eating with chopsticks, there is one part that does and should remain the same: Pumpkin Pie.  It’s not for sentimental reasons, though I’m sure we all have a favorite memory, it’s because of the awesome vitamin packed punch this ingredient boasts, 280% of your daily recommended Vitamin A value in one serving. 

Vitamin A has too many benefits to healthy living to list here, but just to give you an idea of the reported skin property benefits, they include reducing wrinkles and protecting your skin against UV damage from sun exposure.

Whenever  I find a superfood, I’m always trying to add it to everything.  My favorite thing to get a vitamin packed punch for the day is a breakfast shake.  I make it for the kids to get extra antioxidants from blueberries or a boost of anti-inflammatory from spinach.  I even get some omega 3s in there for heart health with ground flax seed.

While Wailani’s Pumpkin Pie Body Scrub might smell like you could eat it, enjoy an Immunity Packed Pumpkin Smoothie instead.

Immunity Packed Pumpkin Smoothie

~12-14 oz. smoothie

Blend and enjoy!

4 T pumpkin

¼ tsp cinnamon

½ c spinach

1 T ground flax seed

¼ c blueberries

1/3 c mango

1 T honey

1/3 c coconut water (depending on your preferred consistency)

Have fun and live healthy!