Green Goddess Smoothie

This smoothie is a real treat. I encourage everyone to try it! For the green goddess smoothie you will need:


  1. 1 1/4 cups rice milk
  2. 4 frozen papaya cubes
  3. 3 frozen coconut cubes
  4. 1/2 frozen banana
  5. 1 tsp. spirulina powder
  6. 2 tsp. lucuma powder


Place all ingredients in blender and combine until smooth. Share with someone you love. Serves 1-2.

green goddess smoothie

green goddess smoothie


Okinawan Sweet Potato Cake

Sweet potatoes are one of the healthiest foods around. I bought a bag of 7 organic Okinawan Sweet potatoes (the purples ones) for a mere $2 at the Kona farmer’s market. Today I decided to whip up something sweet for a Sunday evening dinner party. That said, this dish has good old-fashioned cane sugar and will probably be served with real butter. For the Okinawan sweet potato cake, you will need:


  1. 2 cups pastry flour
  2. 1/2 cup cane sugar
  3. 4 tbsp. baking soda
  4. 1/2 tsp. salt
  5. dash of cinnamon
  6. 1 cup mashed purple sweet potatoes
  7. 1 cup soy milk
  8. 4 tbsp. vegan butter, melted


Oil a cake-sized pan and pre-heat the oven to 375 degrees. In a large bowl, mix the flour, sugar, baking powder, salt and cinnamon. In another large bowl, whip the mashed sweet potatoes and 1 cup soy milk, until it is blended. Add the melted vegan butter and stir. Combine the wet ingredients with the dry ingredients and place in your baking pan.

Bake for 20-25 minutes. Serve warm with a dollop of vegan butter.

Okinawan sweet potato cake

Blueberry Banana Smoothie

This is a great smoothie to try if you want to sneak in some spirulina powder, but don’t want to taste it!


  1. 2 frozen bananas
  2. 1 cup frozen blueberries
  3. 2 tsp. spirulina powder
  4. 1 cup rice milk
  5. 1 cup water
  6. 1 tsp. vanilla extract

Blend well and enjoy! Serves: 2

blueberry banana smoothie

blueberry banana smoothie

blueberry banana smoothie

Spicy Green Papaya Soup

Green papayas are simply the unripe versions of regular papayas and are popular here on the island, especially in Hilo with its great blend of Asian cultures. I bought 6 huge green papayas for $2 from a friendly female vendor at the  Hilo farmer’s market. This soup was a worthwhile experiment. For the spicy green papaya soup, you will need:


  1. 1 tbsp. coconut oil
  2. 1/3 cup green onions, chopped
  3. 1-2 tsp. red pepper flakes
  4. 4-5 cloves garlic, chopped
  5. 1 1/2 cups vegetable broth
  6. 1 1/2 cups coconut milk
  7. 2-3 cups green papayas, sliced thin
  8. 1 carrot, chopped


Heat the oil in a stockpot over medium heat. Add green onions, garlic and red pepper flakes. Cook for approximately 3 minutes. Add broth, coconut milk, papaya and carrot and bring to a boil. Turn heat to low and let simmer for 15-20 minutes. Season with extra red pepper for extra heat. Ladle into two soup bowls and enjoy!

spicy green papaya soup

Kale greens with mustard

This morning in yoga class, one of my fellow yogis brought fresh kale greens from her garden to share with the class. Organic kale is one of the most nutritious foods on earth and incredibly simple to cook up as a hearty side dish. Try this kale sauté with only four ingredients.

Heat one tablespoon olive oil or safflower oil in a sauté pan. Add one chopped clove of garlic and cook for 3 minutes. Add one cup chopped kale. Cook for another 5 minutes. Turn off heat and stir in 2 tsp. Dijon mustard.  Season with a teeny bit of salt and pepper if you wish.

Serves: 2

kale greens with mustard

Lemony Lentil Soup

It’s been raining a bit here on the Big Island, cooling off the balmy summer nights-perfect for a warming lentil soup. The lemon and Tabasco in this recipe add a bite to this otherwise traditional lentil soup creation. Lentils are so good for you, as are all the parts that make up this creamy and soothing  pot of goodness.


  1. 2 tbsp. olive oil, coconut oil or safflower oil
  2. 1 onion, chopped
  3. 2 celery sticks, chopped
  4. 2 carrots, chopped
  5. 4 garlic cloves, chopped
  6. 1 cup red lentils
  7. 4 cups vegetable stock
  8. 1 bay leaf (optional)
  9. 1 lemon, halved
  10. Tabasco sauce, to taste


Heat the oil in a large stock pot, add the onions and cook for 5-10 minutes. Add the celery, carrots and half the garlic. Cook for 5 minutes. Pour in the lentils and vegetable stock and bring to a boil. Let the soup simmer for 20-25 minutes. Add the remaining garlic, bay leaf and half a lemon. Cook for another 10 minutes. Remove the bay leaf and squeeze in the lemon juice from both halves. Pour the soup into a blender and blend until smooth. Transfer the soup back to the stockpot and add the Tabasco. Serve immediately or keep it in the refrigerator or freezer, depending upon your mood for lemony lentil soup!

Serves: 2-4

Sun-Dried Tomato Marinara

sun-dried tomato marinara over baked tofu

This tangy marinara is inspired by Alicia, the Vegan Epicurean.

What a treat it was! I served it over tofu baked in breadcrumbs and olive oil with 4 whole cloves of garlic, 1 1/2 cups button mushrooms, and a sprinkling of dried rosemary. It was then garnished with a handful of fresh basil.

For the sun-dried tomato marinara, I used:

  1. 2 cups cherry tomatoes
  2. 2 cloves minced garlic
  3. 1 tbsp. ginger root, chopped
  4. 1 tbsp. basil, chopped
  5. juice of 1/2 a lime
  6. 1/2 a date, seeded and chopped
  7. 6 sun-dried tomatoes, chopped
  8. 1 tbsp. olive oil
  9. pinch of dried parsley
  10. dash of Italian seasoning
  11. pinch of salt
  12. dash of pepper
  13. sprinkling of red pepper flakes
  14. 4 sun-dried tomatoes, diced


Place all ingredients (except the 4 sun-dried tomatoes) in a blender and blend until smooth. Add the remaining sun-dried tomatoes and serve or preserve in a jar in the refrigerator.

Tonight I will serve the sauce over leftover naan bread with basil and black olives for a mini-pizza experience!

naan mini-pizza

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