Vegan Mango Bread

vegan mango bread

I made this for my father on Father’s Day and it was a hit. Perfect as a treat served with a steaming hot espresso or mellow green tea, this vegan dessert bread is sure to please everyone!


  1. 1 cup all-purpose flour
  2. 1/2 cup sugar
  3. 1/2 tsp. baking soda
  4. pinch of salt
  5. dash of cinnamon
  6. 1 ripe banana
  7. 1/4 cup olive oil
  8. 1/2 tsp vanilla extract
  9. 1 ripe mango, peeled and chopped
  10. 1/4 cup macadamia nuts, chopped
  11. 4 dates, chopped


Preheat oven to 350 degrees and oil a 9 x 5-inch loaf pan.

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In another bowl, combine the banana, olive oil and vanilla. Next pour the banana mixture into the flour mixture and combine thoroughly. Add the mango chunks, chopped nuts and dates. Pour the mixture into prepared pan and bake for 40-50 minutes. Let cool and serve with your favorite beverage. Enjoy!


Ulu (breadfruit) “pie”

ulu (breadfruit) "pie"

Breadfruit is surprising! It can be baked like flour. This “pie” was an unexpected delight-sweet, naturally wheat-free and organically yummy.


  1. 1 1/2 cups breadfruit
  2. 2 bananas
  3. 1/4 cup macadamia nuts, chopped
  4. 4 dates, seeded & chopped
  5. 1 tsp. baking soda
  6. 2 tbsp. dried coconut shreds
  7. 1 tsp. water


  • Heat the oven to 350 degrees.
  • Mix and mash everything in a mixing bowl.
  • Lightly oil a bread pan.
  • Pour mixture into bread pan
  • Bake for 40-45 minutes.

This is what ulu looks like:


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!