Eating food that comes from plants is optimal for good health. It just feels good, and decades of research backs up that feeling. As a certified holistic nutritionist, I create recipes and my own meals at home with the freshest, most nutrient-dense ingredients available.
The shortest route to vibrant flavor is cooking with ingredients that took the shortest route to your kitchen. It’s been an adventure for me to learn what foods are grown on the island where I live, and to cook most of my meals with them. Each recipe I create also has alternative ingredients for mainlanders.
Our global food system is fragile, dependent on a handful of agribusinesses and an intricate supply chain. The situation is especially tenuous in Hawai’i, given how long food takes to get here. These islands provide their own elegant solution, dating back thousands of years: The harvest here is year-round, and theʻāina (land) spans almost all growing zones and offers a seemingly endless variety of foods including staples such as ‘ulu (breadfruit), kalo (taro), and ‘uala (sweet potato).
I’m a certified holistic nutritionist and vegan culinary artist with a love of the planet, animals and delicious food. I wrote two cookbooks and created a popular cooking show in Canada before moving to the Big Island of Hawai’i. Now I’m learning how to create healthy and delicious vegan dishes with a tropical twist.