Archive for the ‘Featured Recipes’ Category

Learn to Make Raw Sushi with Chef Sarah Mangold!

Sunday, August 18th, 2013

Raw Sushi















I  recently attended a work shop with Sarah Mangold and learned how to make delicious, 100 percent raw sushi along with some delicious dipping sauces!

Sarah Mangold is a Kaua‘i resident and raw chef. She offers a raw food workshop at 11am every Friday and the Cliffs Resort in Princeville, which all are welcome to attend. The cost is just 20 dollars per person! (more…)

Recipe: Baked Eggplant & Ricotta Pupus

Sunday, August 4th, 2013


Eggplant is one of those vegetables that is always available here on Kaua‘i. There is often so much eggplant that sometimes it can be difficult to come up with creative ways of using it! (more…)

Flourless Nut Pancakes for Breakfast or Anytime

Saturday, April 13th, 2013














Aloha All, here is the recipe for my latest and best version of flourless pancakes (some may remember my first version with almonds and bananas). The shaved coconut in this version holds the batter together much better than my last version, which only used almonds. These cakes are great for breakfast or anytime and taste delicious either hot or cold. Some ingredients may be adjusted to suite personal preference. (more…)

Recipe for Sprouted Chickpea Hummus

Sunday, January 20th, 2013













Aloha All, here is my personal hummus recipe made with sprouted chickpeas. Sprouting your legumes is quite beneficial as is neutralizes the phytic acid and unlocks the nutrients within making them more digestible and bioavailable. (more…)

Kaua‘i Style Kimchi with Locally-grown Napa Cabbage

Wednesday, May 23rd, 2012

Kaua‘i Style Kimchi with ginger, turmeric and chili pepper

Anyone who knows me, knows that I love to make and eat fermented foods! In my experience, they are a vitalizing food that can help boost immunity and aid in digestion. Easily made at home with simple, locally-grown  ingredients, this probiotic superfood can be eaten as a side dish or taken as a dietary supplement, supplying beneficial bacteria to the stomach. (more…)

Recipe: Flourless Banana Almond Pancakes

Thursday, May 10th, 2012

Flourless Banana Almond Pancakes

Hello all, I’d like to share my new favorite recipe with you: Flourless (yes, there is absolutely no flour) Banana Almond Pancakes. This recipe was inspired by a fun ‘cosmic’ pancake dinner I was invited to recently. I have adapted the recipe to my own preferences and I think I got it just about perfect. (more…)

Customer Recipe: Merlin’s Jungle-Style Ulu Cookies

Thursday, April 12th, 2012

Ulu (breadfruit) is a starchy food grown in the tropic regions of the world.

Excerpted from Living More Closely with Spirit of Nature. Available at:

Sticky, gooey, ripe ulu (breadfruit) can be a mysterious element to engage the first
time. It looks slightly like roof tar yet tastes yummy, sweet with super-fine fibers
persisting after the sweetness melts in the mouth like a wad of chewing gum.
Breadfruit is perfect when it is soft, sweet, and sticky. As soon as it gets a tangy
bite in the flavor or loses its tenacity with mushiness it is overripe and shouldn’t
be used. Remember sticky and sweet. Usually the color also changes with
over-ripeness, looking wet and custardy rather than doughy. (more…)

Home Made Beet Kvass For Health and Detox

Tuesday, March 13th, 2012

Fresh beet ginger kvass is quick and easy to make at home!



















Aloha Everyone, I thought I’d share with you my personal recipe for beet kvass. Traditionally beet kvass is made with beets, water and sea salt, but I like to add a squeeze of fresh lime juice and some fresh Hawaiian ginger to spice things up!

I first learned about making my own beet kvass in Sally Fallon’s excellent cook book, Nourishing Traditions—one of my personal favorites. According to the information in the book, and my own personal experience, beet kvass is an excellent digestive aid and powerful, yet gentle detoxifier. If you ever need help “getting things moving” then try beet kvass! For me it works like a charm and tastes great. Beet kvass also alkalizes the blood and helps to purify the liver and kidneys.

So here is my simple recipe for you to try at home. You can use quart-sized mason jars or recycled tomato sauce jars. Hint: to get the smell out of reused jars simply wash and fill with hot water and a couple drops of essential oil such as peppermint, clove or lavender and let sit overnight.

Make sure to use all organic ingredients as the pesticides on conventional produce can stop the fermentation process. Also make sure to use a quality sea salt that is not bleached such as Eden, Real Salt or Himalayan. The fermentation will not work without the proper salt! Aloha and see you at The Hut!

Beet Ginger Kvass

Makes 2 quarts

1-3 beets (depending on size) finely chopped

2 fingers of ginger (to taste) finely chopped

juice of 2 fresh limes

clean water

1 teaspoon sea salt

Put chopped beets and ginger into clean quart-sized jars. Beets should fill at least one fourth of the jar. Next add lime juice and sea salt, divided evenly between the jars. Fill each jar with water leaving a half inch of space at the top. Seal jars and place in a dark cupboard for five to seven days. Transfer to fridge and leave for about two weeks or longer. The longer you let the kvass ferment, the more bubbly and less sweet it will become. This indicates probiotic content and it is a really good sign. A sour smell is natural, but if there is a moldy smell then through out and start over.



Ulu Chocolate Cake (Gluten-free & Vegan)

Saturday, February 11th, 2012

Ulu & Banana painting in background and Ulu Chocolate Cake in front both created by Shastin Grace

Living here in Hawai‘i, we find some very interesting fruits. Breadfruit or ulu, as it is also known, is a very unique one indeed. You can usually find the round green ulu at the local farmers market or health food store. Recipes most often call for a hard, young breadfruit but for my recipe here we will need one that is ripe and soft.

This recipe came out of a happy accident and some experimentation. I had originally planned to use a green ulu a try out another recipe, but I waited too long and it got soft. Frugal girl that I am, I refused to waste it so I cut it open and tasted the soft flesh. I noticed it was naturally sweet but a little bitter. I then just went with my adventurous spirit and began to add some fresh ripe apple bananas, honey, carob and cacao powders and other stuff. I noticed that the batter was very elastic and almost cake-like so I decided to throw it in the oven to see what would come of it. (more…)

Tempeh Sauté with Veggies

Wednesday, January 11th, 2012

Aloha everyone, here is an easy stir fry recipe for you to try using tempeh. Tempeh, a traditional food native to Indonesia, is made from fermented soybeans which are formed into a cake and can be sliced up and sautéed just like meat. (more…)