Spring The first leaves and buds of spring usually take several weeks to peek through the snow, unfold, and open (or if you live in Hawaii, the rain and chillier weather makes way for warm dry days again). In the same way, we can slowly modify our cooking as spring and warmer weather approaches. In […]
Tips for Spring Cooking Add fresh greens to your meals (e.g., kale, collards, watercress, parsley, and other hardy greens) Use lighter cooking methods, such as short-time boiling, steaming, and quick sautéing Reduce the amount of salt and other seasonings slightly Use foods and pickles fermented for a shorter period of time Include wild grasses, sprouts, […]
Preparing holiday meals with seasonal ingredients makes for fresh and vibrant food. Here is a sampling of some of the dishes I cooked this Thanksgiving in various stages of preparation.
If you’re wanting to eat more organic produce but are on a tight budget, the Environmental Working Group has published a list of foods that you should definitely buy organic due to the high amounts of pesticide residue, and a list of the those items that are safe to buy conventionally. Why is it important […]
My birthday was not too long ago and my wonderful friend SH gave me one of the best gifts I’ve ever gotten. She bought a seat for me at Yogarden’s Farm-to-Table & Yoga events held at Green Row Farms and I went with my other friend GS. GS & I stopped on the way at […]
Recently, I’ve had the super fun opportunity to travel to the Big Island for work. It’s an adventure to fly in, source the ingredients (and in the process, get to know the health food store Big Island Naturals), and then cook. If you’re on a neighbor island and interested in having me cook for you, […]
Last week, Hawai’i was warned that two hurricanes, Iselle and Julio, were expected to hit the islands over the weekend. From what it looked like in the weather projections, Iselle in particular was heading right for us, and this would be the first time in about 20 years that a hurricane would make landfall. In […]
Blueberries protect your brain because of the flavonoids they contain. The blue color is a flavonoid called an anthocyanin. According to the American Academy of Neurology, those who ate foods with anthocyanins were less likely to develop Parkinson’s disease. Other anthocyanin rich foods are eggplant, plums, bananas (yep), red cabbage, kidney and black beans, peaches, and cherries.
Keep your skin healthy in summer (and year ’round) with these beneficial plant foods: Vitamin A Apricot Broccoli Butternut squash Carrots Cantaloupe Kabocha Kale Mango Spinach Sweet Potatoes Benefits: Improves skin texture and reduces age spots. Vitamin C Bell peppers Brussels sprouts Cauliflower Kale Lemon Papaya Parsley Strawberries Benefits: Key to the production of collagen […]
When my parents are here, it’s a tradition to dine at Roy’s and my favorite one is the Waikiki location because they have a vegan prix fixe menu available. This was the new menu they had since the last time I was there. Cauliflower Soup Vietnamese Buns with Portabellos and Spicy Dipping Sauce Eggplant Tempura […]