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Butterfly Cashew Latte

Butterfly Cashew Latte

These antioxidant-rich lattes, complete with frothy vanilla cashew milk are a delicious and healthy vision in blue.

For the tea:

2 teaspoons butterfly pea tea (I love using Sol Remedies “Blue Hawaii” tea)

4 cups of boiling water

Make a pot of butterfly pea tea. The longer you allow the tea to steep, the deeper the blue color. 

For the cashew milk:

2 cups water

1/2 cup raw cashews

2 pitted dates

1/2 teaspoon pure vanilla extract

Make cashew milk by placing the cashews in a bowl and covering them with boiling water and allowing them to soak for about 5 minutes. Drain and rinse and place in a blender with the water, dates, and vanilla. Blend until smooth.

Once the tea is ready fill each mug ⅔ of the way full with tea. Froth the cashew milk with a hand frother, a blender, or with a hand whisk, and then pour the frothy cashew milk into each mug to top it up.

Makes 3 lattes

Mountain Yam Tacos

Mountain Yam Tacos

Mountain yams grow very well in Hawaii. They can seem a bit slimy when first cut into but they cook up beautifully and have the texture of something between a white potato and a sweet potato, so don’t let the slime stop you! The combination of ginger and lime gives this taco filling a beautiful flavor. 

1 large mountain yam (or large sweet potatoes), peeled and chopped into small cubes

1 cup sliced mushrooms

1 cup chopped kale

2 cloves garlic, minced

½ yellow onion, diced

1 tablespoon coconut oil

1 teaspoon chili powder

1 teaspoon sea salt

½ teaspoon powdered ginger

½ teaspoon smoked paprika

¼ teaspoon black pepper

1 cup water

Juice of one lime

8 corn tortillas

1 avocado, sliced

1 cup vegan sour cream

1 cup salsa

1/4 chopped cilantro to garnish

Heat a large skillet over medium-high heat and add coconut oil. Once the oil is hot add yam cubes, mushrooms, kale, garlic, and onion. Add the chili powder, salt, ginger, smoked paprika, and black pepper. Cook for about 8 minutes or until the yam begins to brown, turning occasionally. Add water and cover with a lid, reducing heat to low-medium. Allow to cook for another 15 minutes or until the yam is soft when pierced with a fork. Stir in lime juice and place a portion of the yam mixture onto each warmed tortilla. Dress with vegan sour cream, salsa, and avocado, and garnish with cilantro.

Serves 2-3

Starfruit Pecan Crumble

Starfruit Pecan Crumble

Think apple crumble but better with soft and juicy starfruit and pecans. Together they make this tropical dessert taste out of this world. Top with some dairy-free ice cream or coconut whipped cream for a sumptuous dessert. 

Starfruit filling

8 starfruit, thinly sliced

1 lime, juiced

1/4 cup raw sugar cane 

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

Crumble topping

1 cup coconut or almond flour 

3/4 cup rolled oats

1/2 cup raw sugar cane 

1/2 cup chopped pecans

1 teaspoon ground cinnamon 

1/4 teaspoon salt

1/2 cup coconut oil or vegan butter, melted

Preheat oven to 375°F.

Place the sliced starfruit in a large bowl and toss with lime juice, sugar, cinnamon and salt. Transfer to a lightly oiled 9” × 13” deep baking dish.

To make the topping, place the flour in a large bowl and add rolled oats, sugar, chopped pecans, cinnamon, and salt. Mix well. Add melted coconut oil or vegan butter and combine well.

Spoon the crumble onto the starfruit filling, pressing slightly. Bake 40-45 minutes or until the top is brown and the fruit is bubbling up through the sides.

Serves 8

Chocolate Turmeric Butter Cups

Chocolate Turmeric Butter Cups

Reimagined peanut butter cups using almond butter, fresh turmeric, and handmade chocolate that skips the dairy and refined sugar. Feel good enjoying these anti-inflammatory treats.

Turmeric Inside layer:

1 tablespoon fresh turmeric, finely grated (or 2 teaspoons ground turmeric)

1/2 cup almond butter

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1 Tablespoon maple syrup

1 tablespoon oat flour

To make the inside layer mix the above ingredients together in a small bowl until you have a golden paste. Place 9 muffin papers into a muffin tin and add about 1 teaspoon of paste in the 9 muffin tin papers, pressing to make a thick layer that looks like a disc (see photo below) at the bottom of each cup. Place muffin tin in the freezer and allow to firm for 2 hours. 

Once the inside layer is firm (it won’t be solid, just firm enough to handle) remove from the muffin tin paper and set on a cutting board as you prepare the chocolate. Keep the muffin tin papers in the tin for the next step.

Chocolate top and bottom layer:

1/2 cup refined coconut oil*

1/4 cup cocoa or cacao powder

1/4 cup raw almond butter

3 tablespoons maple syrup

1/8 teaspoon sea salt

1/4 teaspoon pure vanilla extract

To prepare the chocolate, warm the coconut oil in a small saucepan until just melted. Remove saucepan from heat and stir in remaining ingredients until smooth (a small whisk works well). Pour a small amount of the liquid chocolate into each of the muffin papers in the muffin tin. You want a thin bottom layer of chocolate. Next, place a firm turmeric center layer inside each cup and add chocolate to top, completing your cups. 

Place in the freezer to set for 30 minutes. Serve from the freezer, do not allow it to thaw as these chocolates will melt fairly quickly at room temperature. Makes 9 chocolate turmeric cups.

*refined coconut has had the scent and taste of coconut removed making it more neutral in this recipe.

Ulu (Breadfruit) Chowder

Ulu (Breadfruit) Chowder

Easy, hearty and flexible. Use whatever vegetables you have to create a new chowder each time. This recipe calls for green peas and red pepper and you can also try using chopped cauliflower, carrots, broccoli, and any greens you may have in your fridge. 


3 cups water

1 large onion, chopped

5 cups ulu (breadfruit) in small chunks (one large ulu/breadfruit)

1 ½ cups (12 oz, 354 ml) fresh, frozen or canned coconut milk

1 small red pepper, diced

1 cup greens (kale, collards, chard, spinach, etc)

1 cup peas

2 teaspoons salt

½ teaspoon black pepper

1 handful parsley

Bring water to a boil and add the chopped ulu and onion. Cover pot and reduce heat to a simmer and cook for 20 minutes. Add remaining ingredients (with the exception of parsley) and simmer for 10 minutes. Garnish with fresh parsley and serve.

Serves 4

Coconut Turmeric Granola

Coconut Turmeric Granola

The smell of this granola baking will get you singing in the kitchen. Hemp seeds and the combination of black pepper, turmeric, and coconut make this a truly anti-inflammatory breakfast.


3 cups rolled oats 

1/2 cup hemp hearts (hemp seeds)

1/2 cup pumpkin seeds

1/4 cup chia seeds

1/2 cup shredded coconut 

1/4 cup chopped nuts (pecans, walnuts, or almonds)

1 tablespoon ground turmeric

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup maple syrup

3 tablespoons coconut oil, melted

Preheat the oven to 350°F.

In a large bowl, add the oats, hemp hearts, pumpkin seeds, chia seeds, shredded coconut, nuts, turmeric, ginger, cinnamon, sea salt, and black pepper. Mix well. Drizzle with maple syrup and melted coconut oil and toss until well coated.

Spoon onto two baking sheets lined with parchment paper and spread evenly. Bake for 20 minutes or until granola begins to brown. Remove from the oven and allow to cool fully on the baking sheets. When completely cool, transfer to an airtight jar.

Makes about 5 cups