Raw Banana-Ginger Zinger

raw banana ginger smoothie

If you’re trying to cut back on sweets, drink this smoothie for dessert. It’s light, refreshing, creamy and ideal for those of you who love ginger!


  1. 2 frozen bananas
  2. 2 dates, seeded & soaked in 1 cup water
  3. 1 tbsp. ginger, minced
  4. 1 tbsp. organic coconut oil
  5. dash of cinnamon
  6. 1-2 ice cubes

Place bananas and dates and soaked water in blender. Add ginger, coconut oil, cinnamon and ice cubes. Blend until smooth and creamy!


creamy vegan shiitake soup

Shiitake mushrooms are full of amazing health benefits. I was a little curious as to what I would do with this 6 oz. container of dried shiitake slices I picked up from Costco. After trying this simple and delicious soup, I have a feeling the possibilities will be endless! For the creamy vegan shiitake soup, you will need:


  1. 3 cups water
  2. 1 cup dried shiitakes
  3. 1 1/2-inch piece of ginger root, minced
  4. 1 clove garlic, minced
  5. 1 cup coconut milk
  6. 1-2 tbsp. Bragg’s Amino Acids


In a stockpot, bring water and mushrooms to a boil, then let simmer. Add ginger and garlic. Cook on low for 20 minutes. Add coconut milk and liquid aminos. Let soup cool and transfer in two batches to a blender. Blend until creamy. Serve in your favorite soup bowls and enjoy. You will love this one!

Serves: 2

creamy vegan shiitake soup

Hawaiian mashed sweet potatoes

Sweet potatoes are one of the healthiest staples around. I urge everyone to eat sweet potatoes regularly! For the Hawaiian mashed sweet potatoes, you will need:

  1. 2 sweet potatoes, baked
  2. 1 tsp. fresh ginger root, minced
  3. 2 tbsp. freshly squeezed orange juice
  4. 2 tbsp. coconut milk
  5. 1/4 cup macadamia nuts, chopped
  6. 1 tbsp. coconut shreds
  7. dash of cinnamon
  8. dash of cardamon (optional)

Mix all ingredients in a large bowl and serve!

Hawaiian mashed sweet potatoes

Green beans tropicales

Last Sunday we purchased a lb. of organic green beans at the Captain Cook farmer’s market. It was time to put them to good use!


  1. 1 lb. farm fresh green beans, ends trimmed
  2. 1 large clove garlic, sliced thin
  3. 1 1/2-inch piece ginger root, minced
  4. 1 tbsp. coconut oil
  5. 1/4 cup macadamia nuts, chopped
  6. 1/2 cup pineapple chunks
  7. 1 tbsp. organic shoyu
  8. juice of 1/2 lime
  9. 1 tsp. lime zest
  10. 1 tbsp. sesame seeds
  11. small handful organic unsweetened coconut shreds


In a large stock pot, steam the green beans. In a sauté pan, heat coconut oil on medium heat. Add garlic and ginger and cook for 3 minutes. Next add pineapple and macadamia nuts and cook for another three minutes. Turn heat to low and add shoyu, lime juice and lime zest. Turn heat off. Don’t forget about your green beans! Time to drain them!  In a large serving bowl add the tropical mixture to the green beans and garnish with sesame seeds, coconut shreds and salt and pepper. For added spice,  a dash of your favorite dried chile pepper will up the heat a notch!

Buon appetito!

Tropical Vegan Beet Borscht

tropical vegan beet borscht

Served piping hot or cool as a cucumber this spicy & tropical take on the traditional beet borscht is great served as a starter or an entrée. We enjoyed it as a full meal with a piece of macadamia nut tea bread (coming soon).


  1. 2 cups beets, quartered
  2. 2 cups carrots, chopped into 1/2-inch pieces
  3. 1 1/2 cups onion, diced
  4. 1 tbsp. ginger, minced
  5. 2 cloves garlic, minced
  6. 1 chile pepper, seeded and minced
  7. 2 cups vegetable stock
  8. 1 1/2 cups coconut milk
  9. 2 cups water


Place all ingredients in a stock pot and bring to a boil. Turn heat to low and simmer for 30 minutes. Let the soup cool and proceed to transfer to a blender in batches. When all the soup is blended, pour it back into the stock pot to re-heat (if serving hot) or let chill in refrigerator until you are ready to serve. The great thing about making soups is that they are easy to freeze and serve later. I still have half the batch in my little freezer, waiting to be eaten when the mood strikes.

Bon appetit!

tropical vegan beet borscht

Ginger-Mint Mojito Sundowner

Lately, I’ve not been one for drinking spirits. I’m not sure why, maybe because I’m getting older and those college days in New Orleans have indelibly left their mark…or perhaps because life on the Island is a better relaxant than any kind of alcohol. Maybe because I enjoy a good glass of red wine more than anything else.

Those days might be over!

For the ginger-mint mojito sundowner (or in my case, nightcap), you will need:

  1. 1/4 cup fresh lime juice
  2. 1/3 cup rum
  3. 10 fresh mint leaves
  4. 1-2 tsp. ginger root, peeled and minced
  5. 1 tbsp. brown sugar
  6. 1/2 cup pellegrino

serves: 1-2

Place these ingredients into a bowl and mash them with a spoon. Let the potion sit for 20 minutes. Fill your glass  with as many ice cubes as you see fit and strain the rum mixture into your glass along with 1/2 cup pellegrino. Garnish with mint sprigs. Share with a friend and savor while you watch the sunset!

ginger-mint mojito sundowner

How to make the perfect cuppa cinnamon-ginger tea

Ginger’s fragrance is warm and spicy and is used in traditional medicine to treat colds, fevers, loss of appetite, nausea, inflammation and genito-urinary and lung infections. It is also known to protect the liver. In addition, ginger is a stimulant and aphrodisiac.

   Cinnamon is also warm and spicy with a bit of sweetness. It is thought to be an aphrodisiac that relieves tension and invigorates the senses. Cinnamon is a perfect complement to ginger tea.

Let’s try it:

  1. Add 3 cups of cold water to a saucepan and heat on high
  2. Peel fresh ginger root and slice thin. (I used about 1/4 cup)
  3. Add 1/8 tsp. ground cinnamon or 1 whole cinnamon stick to water
  4. Add ginger to water.
  5. Bring mixture to a boil.
  6. Cover the pan and remove from heat.
  7. Let the tea sit for 15-20 minutes.
  8. Strain and pour into your favorite tea-cup. Sip while reading a good book!