“Compassion isn’t weakness. Compassion is strength,” says John Lewis, M.B.A. CEO and founder of Bad Ass Vegan
From: Thrive Vegan Magazine: Plant-Based Culture, Food, Lifestyle, Athletes, Health, Issue 7, p. 46-47.
During a podcast with Rich Roll, John Lewis also said,
“No one is responsible for your well being . . . take control of your own health,” says John Lewis.
Rich Roll notes,
“John Lewis wasn’t always the exemplary model of health and advocacy he is today. Tipping the scales at 315 pounds by his freshman year in high school, things could have easily gone sideways for this young man growing up in Ferguson, Missouri.
But instead of drugs and gangs, he turned to sports, finding solace and refuge in basketball and football. Honing his skills in both high school and college helped him ditch his fat kid image and triggered his life-long love for healthy living.
Nonetheless, John began experiencing some serious, negative health issues despite maintaining an athletic nature post-college. He sought medical advice and was informed that excessive animal protein consumption just might be the culprit. That advice, combined with his mother’s colon cancer diagnosis, catalyzed an experiment with vegetarianism. Little did he know, that experiment would change his life.
In short shrift, ditching meat resolved his health issues. More importantly, the lifestyle aligned with his values. So it wasn’t long before John jettisoned all animal products from his plate and went entirely vegan.
Needless to say, this was an unlikely move for a football loving gym rat. His friends were not amused.
But John never felt better. The lights went on, opening him to an entirely new way of living and being that brought his life path into focus.”
Be compassionate. Be healthy. Aloha, Renée
We’ve just celebrated our annual Thanksgiving feast in the U.S.; the Christmas and New Year season with many gatherings and parties is ahead. So we don’t balloon up in size, it’s a time to be particularly conscious of our eating choices. But making conscious choices can be more than just looking at the calories we consume.
At the Bali Vegan Festival in October, in the presentation, “Why Veganism is the Best Choice,” Judit Németh-Pach, the Hungarian Ambassador to Indonesia, provided many compelling facts and reasons to become vegan.
One source she sited was EatingOurFuture.com with its compilation of many convincing articles and scientific studies.
Given our anatomy, what foods are best for humans?
“As a group, vegetarians/vegans live longer than meat-eaters. Furthermore, vegetarians/vegans generally enjoy better health:
- having less of the serious chronic diseases than the meat-eaters suffer;
- with less of the associated disability and pain than the meat-eaters suffer; and
- being less of a financial & social burden on their family and friends than are the meat-eaters with their higher rates of chronic degenerative disease.
Being healthier overall, vegetarians have more potential for the freedom & ability to live life to the full and independently for a longer time.”
What food choices are sustainable?Go to: https://eatingourfuture.wordpress.com/
How do food choices affect greenhouse gas emissions?
Yikes! Nooooooo. Low fat, organic cheese is worse than pork in creating greenhouse gases!! (I love good cheeses)!
What about eating fish and seafood? Aren’t they good protein options?
“1/. The United Nations reports: “According to a Food and Agriculture Organization (FAO) estimate, over 70% of the world’s fish species are either fully exploited or depleted. The dramatic increase of destructive fishing techniques worldwide destroys marine mammals and entire ecosystems… oceans are cleared at twice the rate of forests…”
2/. “Global marine populations slashed by half since 1970: WWF… Populations of marine mammals, birds, reptiles and fish have dropped by about half in the past four decades, with fish critical to human food suffering some of the greatest declines… “Overfishing, destruction of marine habitats and climate change have dire consequences for the entire human population… The pace of change in the ocean tells us there’s no time to waste,” Lambertini [head of WWF International] said. “These changes are happening in our lifetime. We can and we must correct course now.”…”
3/. “Seafood hit by climate change, Australian study finds… “There will be a species collapse from the top of the food chain down.”… Around 61 per cent of wild fish stocks are “fully fished” and 29 per cent “over-fished”, according to the UN Food and Agriculture Organization. Just 10 per cent are under-fished, the organization’s 2014 World Fisheries report said…”
4/. “Rich countries pay zombie fishing boats $5 billion a year to plunder the seas…” – http://qz.com/225432/rich-countries-pay-zombie-fishing-boats-5-billion-a-year-to-plunder-the-seas/
And there is more –
The United Nations “urges global move to meat and dairy-free diet.”
So, what can we eat to be healthy — and have sustainable food sources?
If you give up meat, seafood, and dairy to eat french fries, you will not be healthy. Vegans need to be conscious of their choices too.
So what about me? Have I become a vegan? I’ve been vegetarian since 2003 and that isn’t hard. In fact, it is getting easier all the time with almost all restaurants and even gatherings in homes offering tasty vegetarian options. However, giving up eggs and really good cheeses is a challenge for me. Right now, I’m an aspiring vegan – for my own health and for that of our planet.
What about you? What conscious choices about your food are you or could you be making?
Banner image is of a healthy vegan choice at Paradiso – The World’s First Organic Vegan Cinema – and major sponsor of the Bali Vegan Festival. When you go to Ubud, Bali, be sure to go to Paradiso for daily movie screenings, family afternoons, workshops, thematic festivals, live music shows, art exhibitions, private events, and excellent food. http://www.paradisoubud.com/
Now more aware of the health benefits of coconuts, I’ve been seeing how I can get more of the wonderful power food. Here’s a simple recipe for homemade coconut butter that you might want to try too.
Meagen, the Vegan Food Addict, says, “Coconut butter, sometimes referred to as creamed coconut, is becoming increasingly popular. With its popularity, however, it can be expensive and often difficult to find. The good news though is that you can still enjoy it…just make your own! If you have access to shredded coconut or coconut flakes, you are in luck.
Check out this recipe:
Homemade Coconut Butter
Yields approximately 1 cup
4 cups unsweetened flaked coconut
Place coconut in the bowl of a food processor and process for 5-10 minutes*, or until smooth; stopping occasionally to scrape sides of bowl.
Store coconut butter in an airtight container at room temperature, in the fridge, or freezer. Coconut butter will begin to solidify after resting.
*Processing time may take more or less time depending on food processor”
Meagen has many more tasty recipes including Tikil Gomen, (Ethiopian Cabbage and Potatoes). Check out her blog.
Coconut Butter and more from Meagen: ttps://veganfoodaddict.wordpress.com
Endless Benefits, Endless Uses – Coconut trees have been used for thousands of years for building materials, food, oil, milk, water, medicine, a high energy fuel source, and more. (In the 2010 movie Cast Away, Tom Hanks survived on coconuts – so we know how important they can be).
Virgin or cold pressed (non-refined, non-bleached and non-deodorized) coconut oil is often described as a super oil, the “healthiest oil on earth,” and thanks to its important health benefits, it has been declared the new power food. Extensive research confirms that those who use coconut oil are healthier, have less heart disease, cancer, and colon problems than unsaturated fat eaters.
In a Bali Advertiser feature article, Ines Wynn, notes,
“The Health Benefits of cold pressed Virgin Coconut Oil are numerous; its major properties include:
- Nutrient rich: It is nature’s richest source of lauric acid, which protects your heart by reducing total cholesterol and increasing good cholesterol. It has a small amount of vitamins and minerals like choline, iron, and, important for cardiovascular health, vitamin E and vitamin K.
- Thyroid-stimulating: Coconut oil contains medium-chain fatty acids (triglycerides) that stimulate metabolism and give you more energy.
- Diabetes inhibitor: Helps keep diabetes in check. It does not produce an insulin spike in your bloodstream. Instead it helps control blood sugar by improving the secretion of insulin.
- Immune system supporter: The rich lauric acid supports the body’s immune system.
- Candida inhibitor: Coconut oil has a good quantity of caprylic acid in it which is well known to kill off excess candida by targeting harmful bacteria.
- Weight loss aid: Even though it is a fat, it actually helps with weight loss. The medium chain fatty acids do not circulate in the bloodstream like other fats; they are sent directly to the brain
- Brain nourishment: Studies show that it improves cognitive function, and stalls, or even reverses, neurodegenerative diseases in their early stages.
- Skin protection: When applied externally, it forms a protective antibacterial layer shielding the infected body part. Also, coconut oil speeds up the healing process of bruises by helping to repair damaged tissue.
Although refined vegetable oils are now known to have low heat tolerances and release toxins called aldehydes when heated to high temperature, Virgin Coconut Oil is heat resistant and due to its high levels of anti-microbial and anti-fungal properties does not go rancid even after one year at room temperature. Virgin Coconut Oil has no detrimental side effects and unlike other vegetable oils, it does not form harmful by-products.
Worldwide, eleven million farmers in 90 countries grow coconut. Over 80% are situated in Asia-Pacific, with Indonesia and the Philippines being the largest producers. Virtually all these farmers are poor and receive little benefit for their toil. Consequently they are not investing in replanting, and coconut plantations have declined as a result. Possibly as much as 30% of the Indonesian coconut plantation area is considered as senile, meaning very low productivity.
Generally, consumers are unaware that Virgin Coconut Oil may be produced in various ways. Most virgin coconut oil in Indonesia is derived from coconut milk, generally as a by-product of the large desiccated coconut industry [copra]. In the same way, many consumers are unaware that most coconut water packed in Tetra Pak is made from mature coconut water derived from other bulk processing coconut industries.
Image from: <https://en.wikipedia.org/wiki/Tetra_Pak>.
However, virgin coconut oil is suitable for human consumption in its natural state immediately after extraction and filtration requiring no return to the original copra trade model of production” (27).
A good link for information about the difference between copra production of coconut oil (the most common and cheapest available coconut oil) and that of virgin coconut oil, go to http://www.naturepacific.com/page/36/learn-about-coconuts-%7C-virgin-coconut-oil-versus-coconut-(copra)-oil
In part, that article says, a villager “first gathers coconuts that have fallen on the ground, cuts the nut in half and removes the white coconut meat. The coconut meat is then usually dried on a rack over a fire (they call them copra smokers) which helps to dry out the coconut meat and it turns a grey colour and has a rancid smell. The biggest and most abundant amount of wild coconuts are found in remote villages scattered across the Pacific and Asia. Sometime it can take up to 3-4 months before the villagers can get their bags of smoked copra to the big copra mills in town. The mills are usually situated 100’s of miles away from these villagers. The copra mills resemble a smaller version of a sugar crushing mill and processing of the copra is similar to that found in the sugar mills. The copra is pressed and because the coconut is very smoky or rancid they use chemicals to bleach and clean the oil. This happens in all the basic edible food oils today in the market place. This is also the reason why this style of COCONUT OIL (Copra) processing became known in the old days as poor man’s oil or dirty oil.”
The writer also warns, “Today because of the high demand for Virgin Coconut Oil many unscrupulous manufacturers [or companies that are more focused on making their shareholders happy] are getting cheap copra oils and running them through centrifuge spinning machines to clean up the oils and also state they are ORGANIC. While the centrifuges remove the smell and all flavour from the oils the Copra COCONUT OIL is a much thicker oil that will NOT quickly absorb into the skin and does contain TRANS FAT. Except for a higher level of lauric acid it is very similar to all other trans fat food oils on the market due to the processing. If you put this type of oil on your skin it is just that OIL and will clog the pores of your skin.”
This is again another example that we should know our farmers and how our food is produced and processed.
However, today “in Bali and other parts of Indonesia, Kokonut Pacific, an internationally focused organization, is actively involved in establishing virgin coconut oil and down-stream value added opportunities [coconut water, coconut skim milk, and coconut flour. . .] for small scale coconut farmers, using an entirely different approach to making Virgin Coconut Oil. By taking the processing right back to the farm level, it enables rural families to produce pure virgin oil within one hour of opening their coconuts. These coconuts are grown and processed locally and organically, without the use of fertilizers or other chemical inputs. . . .
Dr. Dan Etherington – a pioneer of VCO – from Kokonut Pacific Australia, invented DMR (Direct Micro Expelling) technology, a process that produces pure, natural, virgin, cold-pressed coconut oil from fresh coconuts. Currently, this technology is being used in Bali, Java, and Sulawesi where Kokonut Pacific works collaboratively with over 600 certified organic farms in projects designed to be models of sustainable healthy living for the individual and for the planet.
VCO is available in many retail outlets. But be a discerning customer. Not all oils labeled Virgin Coconut Oil are that. Many are mixed with other vegetable oils and the labels do not always indicate that. buy from a reputable palace and avoid the cheap varieties.
If you want to combine being good to your body with being good to your soul, look for SoleOil, an organic VCO marketed by Yayasan Solemen, one of the most visible NGS in Bali.
SoleOil’s story is rather special. Together with the Tree of Life Project Bali it aims to support the small-scale farmer project in Tabanan while receiving Rp 10k per bottle for Solemen’s many projects. The SoleOil project is not only a way to support small-scale farmers, it also is a means to empower rural women whose access to a sustainable business is restricted by their location.
From a food crop to a health crop, coconut is now becoming a sunrise industry. It is best positioned to become the world’s healthiest sustainable plant-based edible oil. At a time when concerns of agricultural productivity and global nutrition form a central part of policy development for all countries, the coconut palm offers an opportunity for a viable alternative to unsustainable, harmful mono-culture agricultural systems. . .
When properly handled, coconut culture means zero disruption to biomass or peat soils. No clearing of rain forest. No displacement of local populations. Coconut palms are a valuable, existing, in ground plant-based resource of healthy nutrition and numerous downstream products.
To read more about Virgin Coconut Oil and the DME production process, go to www.kokonutpacific.com.au
Text from: Wynn, Ines. “The Tree of Life Project in Bali.” Bali Advertiser, 12 – 26 October, 2016, p. 27.
Be healthy. Have coconuts in your life.
Photos from: SoleOil, NaturePacific, & Kokonut Pacific.
On Maui, we enjoy many blessings: the Hawaiian culture of aloha and chant, beautiful beaches, volcanoes, rain forests, temperate weather, splendid sunrises and sunsets, outrigger canoe paddling, . . . a vacation paradise. However, we import about 90% of our food and fuel. In the middle of the Pacific Ocean – 2,336 miles from San Francisco and about 4,034 miles from Tokyo – we are very food and energy insecure.
This is a fact of concern.
However, most of us in Hawaii have been over-looking a terrific food source – a much-maligned tree that will give you a painful puncture wound if you step on its thorn. Its beans have been used as cattle and pig fodder or for firewood (mesquite). Tough and hearty – often looking like dead, brown trees during dry conditions, but quickly becoming green with new growth after a rain, kiawe trees are on all the leeward coasts of the Hawaiian islands.
A recent workshop shared that the kiawe beans – from that non-native, drought and salt resistant invasive tree – is actually a local super food. Wild-food guru Sunny Savage says, “Millions of pounds of kiawe beans are just falling to the ground every year, completely and utterly unloved. This tree of life can produce up to 6 harvests per year” (Wild Food Plants of Hawaii, 111).
We don’t need to be food insecure in Hawaii if we learn how to hunt (not hard in Kihei and other dry areas in Hawaii), gather, sort, clean, dry, make flour, and create from recipes using kiawe bean pods.
Sunny Savage and Vince Dodge presented our Kiawe 101 hands-on Workshop in Kihei, Maui. Vince, of Wai’anae Gold, mills kiawe beans into flour and makes delicious products such as ‘aina bars, a raw power bar from kiawe flour.
Vince and Sunny told us that kiawe (aka mesquite /algarrobo), was introduced in 1826, by a French Jesuit priest who had stopped in Peru for a while on his way to Hawaii. Father Alexis Bachelot was impressed by the uses the Peruvians made of the tree and brought it here. A memorial plaque at the old Catholic Mission on Fort Street in Honolulu commemorates that very first tree; its stump is still there today.
In Hawaii, the seedpods became animal fodder and firewood but was not eaten by the people. In contrast, in the Americas, the Middle East, India and many other places where the tree is native, the dried pulverized bean pods were a revered staple food. Naturally sweet, nutrient dense and diabetic friendly, kiawe bean pod flour is a Hawaiian Super Food. All our islands are blessed with abundant kiawe forests.
Wai’anae Gold is working with families to produce food and create livelihoods for the future. For ten years Wai’anae Gold under the leadership of Vince Dodge has been on this path educating and encouraging communities to return to the bounty that the `aina has provided for us all.
To see recipes, buy milled kiawe flour and other kiawe products direct, go to the Wai’anae Gold site:< http://waianaegold.com/ >
Vince says, “We are `Ai Pohaku – The Stone Eaters. Come and join us. He ali`i ka `aina. He kauwa ke kanaka. The land is chief, people its servants (`Olelo No`eau 531 Pukui 1983).”
For the workshop, Vince and Sunny shared how to hunt, gather, select, dry, and use kiawe. We got to taste the super sweet (but diabetic friendly) tea, and eat a meal of kiawe and coconut soup, with kiawe cornbread, kiawe tortillas, and to top it off for dessert, kiawe ‘aina bars: delicious, filling and nutritious!!
Vince is “The founder of ‘Ai Pohaku, Vince Kana‘i Dodge, is a papa (grandfather), educator, cultural practitioner and longtime resident of Wai‘anae where kiawe trees are plentiful.
He shares the story that one day in early 2006 on MA‘O Organic Farms a couple from Arizona shared that “mesquite” – the cousin of kiawe – was a staple of all the Southwest native peoples. All those years ago, Gary told Vince that kiawe was a sweet, nutritious and diabetic-friendly food.
At that time the Wai‘anae community was in the throes of a diabetic epidemic (about one-third of the people in Wai’anae had diabetics, including some as young as 7th grade). Imagine: a sweet, nutritious diabetic-friendly food growing in our backyards… Vince was called. We believe it is no accident that the concentration of kiawe and diabetes are in the same place.”
Last week, Vince was able to meet Gary Paul Nabhan that important visitor from 2006, who was speaking here on Maui for the organic agricultural festival. 🙂
Sunny Savage is host of the wild food cooking show Hot on the Trail, presenter at the 2014 TedxMaui, a foraging workshop guide, and author of the beautiful and inspiring Wild Food Plants of Hawaii. To be connected to the land, to absorb important trace minerals and nutrition we aren’t getting from our processed food, Sunny encourages all of us to forage for at least one wild food each day.
Yesterday, my son Johnny and I ran into each other. We had an hour to spare. We each took a bag and in no time walking along the beach under the shade of kiawe trees, we had them filled with bright, plump kiawe pods. Right now they are drying (inside my car with the windows rolled up)! We look forward to making our kiawe flour into pancakes, bread, soup, sparkling drinks . . .
Again this weekend, we have warnings of two hurricanes headed this way. But now besides our cans of beans and bottles of water for emergency use, we have the knowledge of how to sustain ourselves on the humble kiawe bean pods that are all around us.
What overlooked food source do you have nearby?
Nature is bountiful; we just need eyes to see – and people like Sunny and Vince to teach us.
Some people complain that in-person relationships are being strained because many people spend much time on their cell phones, iPads, computers, and other such screens.
Here is another reason to limit screen time (or at least do it consciously).
In her August 2016 column, “For Your Health: Text neck troubles,” Jane Langille, reports:
“Dr. Kenneth Hansraj, a Costco member and chief of spine surgery at New York Spine Surgery & Rehabilitation Medicine, in Poughkeepsie, New York, wondered why a 30-year-old male patient still suffered from neck pain long after Hansraj had surgically repaired a herniated disk in his back. The man was unable to return to work in spite of months of physical therapy. As a follow-up exam, the source of his pain was crystal clear: He admitted to spending four hours a day playing Angry Birds on his iPad and showed his doctor how he looked down at the screen. . . ”
Click on the link below to see the rest of this article and tips to help prevent “text neck.”
From page 68 of The Costco Connection, printed page 65: http://www.costcoconnection.com/connection/201608?pg=NaN#pgNaN
Please, sit up, sit up – bring your devices to eye level – every time.
Aloha, Barry & Renee
Skeleton image from: <http://svmassagetherapy.com/blog/wp-content/uploads/2014/11/slumpshoulder.jpg>.
Since alcohol often doesn’t do good things for a person’s brain, I’ve wondered why wine is often touted as healthy – being good for your heart and a way to burn fat. A Danish study may explain the paradox.
“In 2002, four Danish scientists began examining grocery receipts. This may sound like a waste of taxpayer dollars, but in fact it was the kind of experiment other scientists describe as “elegant.” For years, science had been grappling with the unexplained health benefits of wine—wine drinkers seemed more resistant to coronary heart disease and certain cancers, but no one knew why.
Predictably, there was a large-scale effort to rip wine apart in search of whatever compound was working its peculiar magic on the human body and turn it into a pill. (Resveratrol was one). The Danish group came at it from a different angle. They didn’t need a gas chromatograph. They needed receipts. They wanted to know what else all those healthy wine drinkers were buying when they visited the supermarket.
Altogether, they examined 3.5 million transactions from 98 supermarkets. They found that wine drinkers didn’t shop the same way as beer drinkers. Wine drinkers were more likely to place olives, low-fat cheese, fruits and vegetables, low-fat meat, spices, and tea in their carts. Beer drinkers, on the other hand, were more likely to reach for the chips, ketchup, margarine, sugar, ready-cooked meals, and soft drinks.
Perhaps the health of wine drinkers isn’t caused by wine so much as by the fact that wine drinkers like wine in the first place. The greatest predictor of health, these results suggest, doesn’t come down to this or that nutrient. It comes down to what a person finds delicious.”
–Adapted from The Dorito Effect: The Surprising New Truth About Food and Flavor by Mark Schatzker in “Very Short Book Excerpt – Vino Veritas” June 2015 The Atlantic Monthly (p. 17).
Pass the fine cheese and grilled vegetables.
Aloha & Cheers, Barry & Renée
“Cashew cream cheese is rich, slightly tangy, and incredibly satisfying,” notes Chef Simon.
Cashew and Coconut Cream Cheese (gluten free, dairy free, & vegan)
– 2 cups ( .47 L) of cashew nuts. Soaked in ample water for 12 hours. Drained and rinsed.
– 2 cups ( .47 L) of coconut milk
– 1 teaspoon (4.47 grams) of soy sauce
– 1 teaspoon (4.47 grams) of sea salt
– 1 teaspoon (4.47 grams) of agar agar (a seaweed based thickener, available at Asian grocery stores). You can play around with this quantity. The more you use, the firmer your cheese will be.
In a blender, combine cashews, oil, 1 cup of the coconut milk, (if you have coconut yogurt, you can use 1 cup of this instead to result in a more tangy cream cheese), plus the soy sauce and salt. Blend at high speed until very smooth.
In a saucepan, combine the other cup of coconut milk and agar agar, bring to a boil while stirring. Boil for 2 minutes.
With the blender running, introduce the boiled milk/agar mixture to the rest of the ingredients. Do this while the mixture is still hot and runny. When completely combined, pour into a container and allow to set in the fridge for several hours.
Chef Simon says that recipes such as this one aren’t replacements for cow’s milk. Instead, they are worthy for the most discerning foodies out there, vegan or not. “If their creaminess, tanginess, and plain satisfaction factor remind you of dairy, well, lucky you” (UbudLife Vol. 21, Dec.-Feb. 2015, p. 43).
Aloha & Sanpai jumpa, Renée
In Bali, not only can you eat wonderful Balinese and Indonesian foods (think peanut sauces and chili, coconut and lemongrass and pineapple), but also a wide range of delicious food, especially in Ubud, for health-conscious yogis.
One good example of someone creating healthy, tasty choices is Chef Simon, a whole foods chef, energetic healing practitioner, and a permanent resident at Bali Silent Retreat. In his article, “Dairy and Beyond,” he writes, “There’s no surer way to feel deprived than eating or drinking a watered down, gluten free, dairy free, cruelty free alternative of a glorious food product. Most dairy alternatives are a great example. . . .
Milk was once stored in bags made out of a cow’s stomach. Allegedly an ancient cowboy left his bag lying around in the sun for too long and thanks to an enzyme in the cow’s stomach called ‘rennet’ this produced, solely by chance, the first cheese. It took generations of sheer brilliant invention, luck and determination to create the dazzling range of cheeses that the world knows today. . . . The Europeans are still leading . . . to create alluring nuggets of salty, crumbly, creamy and often plainly addictive cheese. . . . [Although] moldy cheese is mainstream, I’m not sure whether Mediterranean maggot cheese will ever make it to the supermarket shelves though.
I digress, as this is not about dairy. Nor is it written for people who somehow are deprived of dairy. These are recipes that are delicious. They don’t involve animal products. They are super-healthy. I prefer to drink cashew milk; it somehow feels fresher.
Creamy Cashew and Vanilla Milk (gluten free, dairy free)
– 1 cup (236.6 ml) of raw cashews, soaked in plenty of water for 2 to 6 hours, drained, rinsed
– 4 cups (946.24 ml) of water
– 1 teaspoon (4.5 grams) sea salt
– Stevia or sugar to taste. Suggestion, 1 tablespoon (14.3 grams) sugar or the stevia equivalent
– 1 vanilla pod, scraped.
Combine all ingredients in blender and blend until smooth and creamy. This may take a few minutes depending on your blender. Taste and make sure you can’t detect any bits. Serve cold. Or use as you would use milk in any recipe. (From: UbudLife, Vol. 21, Feb. 2015, p. 44-45).
Coming soon, Chef Simon’s recipes for coconut yoghurt and for cashew and coconut cream cheese. Aloha and sanpai jumpa, Renée
This is a terrific site for information about growing your own food in Hawaii. If you aren’t quite ready, remember to support your local farmers.
Reprinted from Hawai’i Homegrown Food Network Newsletter 25 JULY 2013.
Here’s an article that sums up some of the main thoughts on eating very local that I’ve had since starting this blog.
Harvest for a Marketless Monday, left to right in a circle (sort of): cane syrup, jackfruit, eggs, daikon, dried coconut, lilikoi, bananas, lime, yakon, sweet potato, air porato, orange, avocado, blue corn, peanuts, and papaya.
I moved to Hawai’i Island close to three years ago, straight from a desk job in a small city in the northwest U.S., to my lifetime dream of learning to live off the land. My kids were mostly grown, and I was disillusioned with the effectiveness of my job as an environmental health educator. I had a new partner who shared my desire to go “back to the garden.” But unlike me, Dan had planned ahead and owned 20 acres off-grid along the Hamakua…
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