Archives for November 2011

I’m feeling rather fruity today! 1 cup of organic blueberries, 5 thick slices of pineapple, 1

I’m feeling rather fruity today! 1 cup of organic blueberries, 5 thick slices of pineapple, 1 organic granny smith apple, small handful of goji berries, half a lime and 2T of cacao nibs jump into the magical blender of health. Whiz that bad ass antioxidant cocktail for 90 seconds on high speed. Top with ice and blend 15 seconds. Enjoy.

We’ve got a happy herd of worms here! It’s been a year since we started vermicomposting

We’ve got a happy herd of worms here! It’s been a year since we started vermicomposting and have since harvested about 10 pounds of “Black Gold” vermicast. These worms break down all of our plant based kitchen scraps ( no animal products/fats), giving us rich, organic fertilizer every 4-6 months.

The worms are an integral part of a 3 pronged approach I’m taking to this month’s Kanu Hawaii’s No Waste Challenge. I have pledged to reduce, reuse and recycle, in that order. I am also reducing my family’s household trash to one bag per week. And I am composting all of our food scraps.

I feed the worms daily or weekly, they don’t seem to mind either schedule, as long as it totals about 6 pounds of food per week.  If you don’t want to mess with the bin daily, collect your kitchen scraps and freeze until you’re ready to feed the wormies. Thaw completely before you feed the worms, this will help the scraps break down faster. Water the worm bin daily and use the liquid that drains out to water the garden. Your plants will look ah-mazing!

The only caveat I have for the worm bin is: Beware of citrus, the worms don’t like it! All the information you need to get started can be found at Waikiki Worm Co.

This green goodness is like a glass of liquid sunshine. I can feel each cell in my body waking up an

This green goodness is like a glass of liquid sunshine. I can feel each cell in my body waking up and saying “Well hello there!” For this concoction, I used: 1 organic Fuji Apple, 4 thick slices pineapple, 4 large collard green leaves, 2 sprigs parsley, 1 stalk organic celery, 1 inch piece of fresh ginger, 8 oz. coconut water, and protein powder. Blend all ingredients on high speed for 90 seconds. Top with ice and blend 15 seconds. Enjoy!

I’m sorry, but I’m not impressed. Tonight we decorated our recycled Charlie Brown Christmas Tree and

I’m sorry, but I’m not impressed. Tonight we decorated our recycled Charlie Brown Christmas Tree and

Now that the Thanksgiving eat fest is over, I’m getting back on track. “But it’s t

Now that the Thanksgiving eat fest is over, I’m getting back on track. “But it’s t

Uh oh, feeling that scratchy throat? Have a hacking cough? Fix yourself right up with this DIY herba

Uh oh, feeling that scratchy throat? Have a hacking cough? Fix yourself right up with this DIY herba

It was on like Donkey Kong! I never eat breakfast on big eatin’ holidays like Thanksgiving. Oh

It was on like Donkey Kong! I never eat breakfast on big eatin’ holidays like Thanksgiving. Oh no. My appetite is strictly reserved for one mighty binge. So I loaded up my plate with a Brussels Sprouts Slaw I learned from FudeHouse, mashed potatoes, yams, cranberry sauce and my end all be all of Thanksgiving, The Native Foods Wellington. I’m ready for my nap now, zzzzzzzz.

Turn your Thanksgiving leftovers into the perfect bite! Check out my video to see how to whip up an

Turn your Thanksgiving leftovers into the perfect bite! Check out my video to see how to whip up an easy Quinoa & Cauliflower Mash that tastes like creamy mashed potatoes, but has more fiber per serving. Oven Roasted Butternut Squash gives a sweet balance to the savory fillings like Vegan Stuffing with Collard Greens. Roll it up and fry it to savor the day after Thanksgiving without eating another turkey sandwich. I dipped my hot won ton pockets of goodness in cranberry sauce, oh my!


Quinoa & Cauliflower Mash

1 cup steamed or roasted cauliflower

1 cup cooked quinoa

2T Earth Balance

3 cloves garlic

Salt to taste

Puree until almost smooth, but do not over process.

 

Oven Roasted Butternut Squash

1 small squash, cut into small cubes

Olive oil

Salt

Nutmeg

Cinnamon

Arrange squash in an even layer on a cookie sheet lined with foil. Spray squash lightly with olive oil and sprinkle a little salt, nutmeg and cinnamon to taste. Roast for 35-45 minutes in a 400-degree oven. Puree and adjust seasoning.

 

Vegan Stuffing Mix- I always doctor mine up with onions, celery and water chestnuts. I added some collard greens after I fluffed the stuffing.

Wonton Pi or Mandu wrappers, Egg roll-Spring roll-Lumpia wrappers If you’re trying to keep it plant based, check the ingredients to avoid ovo/lacto. Many brands are made without animal products.

Pizza for hump day veg heads! Grabbed some home made naan bread- topped with sauce, Daiya cheese, sm

Pizza for hump day veg heads! Grabbed some home made naan bread- topped with sauce, Daiya cheese, sm

veganpizzafuckyeah: What! Amy’s makes a vegan pizza with Daiya cheese now?!? EXCITING! I wonder how

veganpizzafuckyeah: What! Amy’s makes a vegan pizza with Daiya cheese now?!? EXCITING! I wonder how