Last Sunday’s “Got Spice?” cooking class

In the 8/12 Got Spice? cooking class I taught how to make:

  • Smoky Chipotle Black Bean Dip
  • Red Lentil Tagine
  • Thai Vegetable Soup

And more from when I was setting up and waiting for all the participants to arrive…

 

 

 

 

 

 

 

 

 

 

We have one more class in the series coming up on 8/19! CSA BOX

Got Spice?

Want more balance in your life? Tired of having cravings? Want to know how to enhance to flavor of your food, naturally? Come find out this Sunday the importance of flavor in your food in “Got Spice?”

 

 

 

 

 

 

 

 

This coming Sunday is the “Got Spice?” cooking class!

[FULL STORY]

Reducing Medication

By Terry Shintani, M.D., J.D., M.P.H.
President, Hawaii Heath Foundation

What if you could reduce your need for medication in just 10 days? What if, at the same time, you saw your weight, cholesterol, blood pressure, blood sugar and chronic pain decrease, and your energy increase while eating more food?

This is how I believe medicine should be practiced – with [READ FULL STORY]

 

Adventures in grocery shopping with Wonder Woman

Earlier this morning, I went to my favorite health food store to purchase all the necessary ingredients for my cooking class, Refreshing Summer Dishes.  One of the items on my list was polenta, and so I browsed the bulk section in search of it.  I go to the bulk section first because I can find better prices there as well as cutting down on environmentally unsound packaging. Upon looking, to my dismay, it wasn’t there.  Since we live on an island, there are bound to be things that may not be in stock from time to time.  Often, this store keeps them on the next aisle (or so I thought), but in pre-packaged bags.

When I got to the next aisle, there was still no polenta, but there was a woman who I assumed was a store clerk because, well, because she looked like someone who would work at this health food store, and she was also wearing a colorful name tag necklace (along with a Wonder Woman t-shirt).  She appeared to be talking to another customer, and I thought since she was there, I’d ask her if she knew where to find it.

“Excuse me” I said, “There doesn’t appear to be any polenta in bulk or here on this aisle either. Do you know if there is any available?”

“Oh that’s strange” she said. It’s usually in bulk.  The other customer said, “I’ll go look for you.”

“Hmmm… that’s strange,” I thought to myself…. why would another customer go look.  Did she work in the store too?

We were wandering the aisle while the other person was looking back in the bulk section.  She suggested we move over to the baking section where Bob’s Redmill products were carried. We searched high and low only to discover corn meal (for baking corn bread).  I was just about to throw in the towel when we turned around and found it a bit higher up on one of the shelves. At this point, she said something like, “I don’t work here, but I really like the polenta too.”

My mouth dropped open. I was so embarrassed!!  She really paid it forward for me today! Thanks Wonder Woman!

Grow Hawaii Iron Chef Competition: Next Generation

The Iron Chef Next Generation teams were scrambling around the room choosing all their ingredients to use in their cook-off. Kabocha was the “secret” ingredient of the day.

The displays were incredible of all the fresh, local, and seasonal ingredients.

And on the judge’s panel…. that’s ME, with Ed Kenney, Alan Wong, and Roy Yamaguchi signing autographs at the end of the day. Yeah baby!! I was one of the very few female chefs there representing.


(this photo is from Honolulu Magazine’s twitpic.com account.)
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Article on Hawaii News Now

Monday November 8th, 2010 – The Hawai‘i Association of Independent Schools (HAIS), Sheraton Waikiki and Starwood Hotels & Resorts Hawai‘i presents the GROW HAWAI‘I Challenge. Fifteen public charter and independent schools across Hawai‘i have been selected to participate in HAIS’s innovative Grow Hawai‘i pilot program to incorporate locally grown produce into their school cafeteria menus. Breakout sessions will celebrate local success stories and heroes making a difference in sustainability. Chefs from Starwood’s Hotels and Resorts across the islands and local celebrity restaurateurs will team up with the school chefs and students in a School Garden Cooking Challenge. Attendees will enjoy a delicious Farm-to-Table lunch prepared by Sheraton Waik?k? chefs before the awards are presented.

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Article on Grow Hawaii’s website:

Over the next three years, Grow Hawaii will use a variety of strategies to significantly enrich the educational dialogue in all private and public schools statewide concerning the urgency for growing food in the islands. Beginning with the belief that the betterment of humankind is inherently possible and that schools are a prominent force for good, Grow Hawai’i and its partners aspire to create lifelong “buy local, eat local” consumers by engaging students, starting in elementary school, in exploration, experimentation, and action-oriented problem-based learning that will foster consideration of the origins of and their relationship with island grown food and the social systems and values we will need to create a more sustainable way of life. Simultaneously, we aspire to document this story and share it with all who are interested, allowing the voices of students to chart a course to the future and be in the vanguard of those leading the way. http://www.growhi.org/?page_id=2

My Trip to Waikiki Worm Company

I’ve dabbled in composting before, but I was told that I wasn’t doing it quite right. I had a spinning composter, but worms don’t like to get tossed around. When I changed living arrangements, I sold my spinning composter and took a hiatus from the whole endeavor.

Throwing vegetable scraps away just didn’t feel right, and after attending the recent agriculture conference, I committed to seriously getting back into composting. I made my visit to the Waikiki Worm Company this afternoon and purchased all my new composting items. Here is the store owner getting my worms ready for me.

Mindy explained to me how to set up my system. First, I have to shred paper and place it into my composting bin.
Then, I take the pile of worms and separate it from the vermicast, sprinkling the vermicast onto the paper to make a nice bed for the earthworms. It’s important to water it so that it stays moist.
From there I take the ball of earthworms and place them onto the bed and let them wriggle their way into their bed of paper and vermicast.

Now I can begin to feed them, so I grabbed some alfalfa sprouts that I had leftover from a cooking class and sprinkled them in.

Finally, it’s important to cover the food with more paper, and then wet everything down, and place on the lid.

My system is now operational! I’m heading back to her shop on Saturday to pick up some compost tea to spray on the foilage of my plants.

I’m really seriously working on getting a big container garden going. Here is my kale, basil, thyme, chives, parsley, and Maui onions…. (hard to see but they are all in there!).

Cilantro and arugula are sprouting in some other containers…

Photos from the Lunch: Wraps & Spreads cooking class



Thanks again to Ruth for sharing her photos from the afternoon cooking class! I had some help rolling everything up for everyone so that we could move on to the next recipe. Looking forward to next week’s class, Lunch: Gourmet Bento Box Items

Vegan Organic, Healthy, Sustainable Meals on Sundays!

Come out on Sunday to the new Haleiwa Farmer’s Market and check out my booth, Macrobiotic Hawaii, by Leslie Ashburn for information about how macrobiotics provides a comprehensive and effective approach towards establishing and maintaining improved physical, mental, and spiritual health. Eat delicious, happy-to-be-alive vegan macrobiotic bentos that help you live your “great life”.

If you want to “be green”, macrobiotics is a great way to go!

Here are some reasons (from the Organic Consumer’s Association) to eat more plant based food:

  • Food accounts for 13% of all Greenhouse Gas emissions.
  • Red meat and dairy are responsible for nearly half of all greenhouse gas emissions from food for an average U.S. household.
  • Replacing red meat and dairy with chicken, fish, or eggs in your diet for one day per week reduces emissions equal to 760 miles per year of driving. (Imagine how eating more whole grains, beans, and vegetables would improve this number!!)
  • Switching to vegetables one day per week cuts the equivalent of driving 1160 miles per year.

Support local farmers and small businesses:

I’m using Ma’o Organic Farm produce like salad greens, kale, parsley, and basil as well as Mrs. Cheng’s nigari tofu. Yum!