Eating in Oahu

I'm one of those travelers that when I visit a new town, I really want to get to know the local people and culture. I generally despise tourist traps. A great way to get to know a local culture, I find, is through it's food.

I currently am on a vacation in Oahu, Hawaii. There are two main things I love about this place, the respect for and incorporation of nature in the city and all the amazing food. Nature I will get to in a separate post, but today I'm talking about the Ono food (Ono means really good).
NOTE: This post was actually written back on May 29, 2011 while on my honeymoon. I had some trouble with internet access to get it up, I apologize for the delay.

A  coconut curry of local shrimp & Opa (one of the local  fishes that was caught that morning)

The first thing that struck me at our first meal when we arrived in town, is how proud the people are that their food is locally sourced. We admittedly headed to a tourist trap around here called Duke's. It's located right on Waikiki beach. I honestly didn't expect much & for it to be crazy overpriced. Surprisingly enough neither was true. The service was impeccable. The food was amazing and surprisingly healthy.  I didn't even ask, but the waiter volunteered that the chef could create anything to suit vegetarian or special needs. We were told which fish was the freshest and was caught earlier that morning. And seriously, who has ever heard of a tourist trap that serves burgers made of local, grass-fed beef served on a homemade taro bun (we went back later in the trip for lunch one day & let me tell you, it was as good as it sounds). 

 They also offered beers from local breweries too. If you make it Hawaii try the pale ale and red lager from Kona brewing company.  We also enjoyed the Walua Wheat beer.  And seriously, who has ever heard of a tourist trap that serves burgers made of local, grass fed beef.

Our second day we started the morning off rather indulgently. I had banana macadamia nut pancakes with coconut syrup. As you can see from the picture they were huge and oh so delicious (man I love local food when it's in a tropical climate). We headed to the spa for some traditional lomi lomi massages to ditch our stress and tight muscles from the crazy long flight. We walked a bit before going out for the dinner of a lifetime.

Chef Alan Wong is a major celebrity when it comes not only to preparing traditional Hawaiian cuisine, but also educating the public as well as promoting local farmers. We were fortunate enough to be in town when he hosted a farmers market series chef's tasting dinner. Dinner was 5 courses of incredible food that was completely comprised of locally sourced ingredients. In addition to Chef Wong being there, the farmers who grew the ingredients were on hand to answer questions we may have had, including the Hawaiian fish council.

One of the people we enjoyed Meeting the most was the owner of Kuahiwi Ranch, who raises cattle for local grass fed beef. They started raising British White cattle, as opposed to Angus. He was saying not only is the flavor incredible ( it really was very tender) but the cows have such a different temperament. Have you seen the commercials for happy cows? Well, these ones really are. They're sweet & loyal. He likened them to having the attitude of your favorite pooch. Another highlight of the meal was the Poke (pronounced pokay) made from Nairagi, a striped marlin. I am addicted to poke and tried as many varieties as I could on this trip. Unfortunately, my husband's camera went wonky and the pictures of the beautiful food at this dinner did not turn out. Dessert was outstanding as well, , a Kaffir-Lemongrass Jasmine rice pudding, surrounded in produce from the Makaha Mango farm.

Other stops on our trip included Leonard's bakery. This is enjoyed by the locals but tourists have caught on, so there is always a long line out the door. They make the most amazing Portuguese doughnuts called Malasadas.  They are served  super fresh & piping hot. I think the one filled with coconut custard was my favorite, but the original style is perfect for dunking, even after a day or two.

Another fun stop was Puka Dog. I had seen them featured on Tony Bourdain's "No Reservations" and had to check them out for myself. I was not disappointed. These dogs (polish sausage or a soy dog) are inserted vertically into a toasted bun (they had wheat buns available too ;-)  ).  I could enjoy hot dogs with pineapple relish and guava mustard for the rest of my life and be a happy gal. My husband preferred his mango jalepeno relish.  They now ship their sauces, so I have a feeling I'll be ordering these regularly. 

 If you make it to the north shore keep your eyes peeled for all the local shrimp trucks. (yes I bought food on the side of the road, but this is not like the roach coaches we find here on the mainland.) The farm shrimp locally and then stir fry them up in a garlicky scampi style sauce. One of the best one's is Giovanni's. If you're up there around dinner time check out Jameson's By the Sea for a great sunset view (sit downstairs, not up, which is contrary to what people will suggest). We went there for lunch after our surfing lesson. I had a curried chicken salad served in a papaya that was incredible. We also really enjoyed the Thai shrimp summer rolls.


One advantage in Waikiki to all the Japanese tourists being everywhere, is that you can get great and authentic Japanese food very easily. Try to look in unusual places (as opposed to the ones on the main shopping stretches).  We found a wonderful Ramen shop (the real kind) tucked in the back of  the underground floor of  a shopping mall. We knew we had found a winner when we discovered we were the only non-Japanese people eating there.  I had mine with Hawaiian salt pork... so yummy!

We enjoyed amazing food everywhere we went. The fresh pineapple that was served as a garnish on just about every plate didn't hurt either. There is so much great food to be had. So if you make it to Oahu, skip the tourist restaurants on the strip, like Jimmy Buffet's & the Cheesecake factory, and see what you can find by exploring. You will not be disappointed.

Asian style pasta primavera

Good morning & happy meat free Monday to all!  I've returned to the muggle world after visiting the magical land of Oahu......and I'm in Hawaii withdrawal. Everything just is so fresh there and tastes so good I had a hard time deciding what to post for today's recipe.

One of the things I enjoyed most about the food there was that there was so much Asian influence in the majority of the food. Those of you who know me well could testify to the fact I'd be perfectly happy eating Asian or tropical food 5 days a week. In that tradition I present this week's recipe.

One great thing about the summer is that great local produce is so easy to get this time of year. This recipe is basically a mish-mosh of whatever veggies you want. I just used Japanese soba noodles, snow peas, Thai basil and cilantro from my patio garden to give it an Asian kick.  My husband also likes things with a bit of kick so we like to add a dried Thai chili pepper to the oil when we're sauteeing up the onion & garlic. Be creative and make it your own! The corn looked so good form the local farm I ended up cutting an ear to add it to the mix as well, even thought its not in the recipe below.

This recipe makes about 8 servings
1 pound dry soba noodles (you can find these in the international section of the grocery store)
1 medium red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
2 medium size zucchinis, sliced & then halved
1/2 pound asparagus, cut into 2" pieces
1/2 pound sugar snap peas, cleaned & halved
1/2 head of broccoli,  cut into florets
6 shallots or green onions, sliced very thin
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
2 tablespoons Thai basil, chopped
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon butter
Sesame oil to taste

Prepare a pot of boiling water. Once it hits a rolling boil, cook the soba noodles per the package directions. Drain into a colander and set aside until your veggies are done.
While you're waiting for the water to boil:
In a large skillet or wok heat the oil and butter. Stir fry the vegetables, onion and garlic about 3 minutes. Add the cilantro & basil, and cook until the vegetables are done to your taste (they should be a little crunchy).  Toss with the cooked soba noodles. Add the soy sauce, and sesame oil then season with salt & pepper. I hope you enjoy it!

What's to come

Morning all! Sorry it's been a while since my last post but I've been crazy busy.... I got married. Now that things are calming down and All the ideas that have been on the back burner of my my brain are now coming to the surface. So needless to say I'm writing up a storm. So, here's some of what you can expect in the coming weeks and extended future from this blog.

My green wedding wrap up will be about 2 weeks away because I want to include some of our amazing pictures. It was a wonderful day which will be covered in 2 more posts.

During, my wedding weekend a very special friend of mine went beyond the call of duty to help make my day perfect. She has a lot of dietary challenges so as a thank you gift i'm writing a gluten free vegan cookbook for her. On the 2nd Monday of each month I will now be posting a gluten free vegan recipe, some from this book, to celebrate meat free Mondays. Additionally, you can expect one additional vegetarian recipe as well as at least one seasonal recipe reflecting what I'm currently noshing on/what is currently inspiring me.

Other upcoming features will be some fitness tips and meditations. But first up, I'm feeling very inspired by my honeymoon (I'm currently writing this post from beautiful Waikiki beach in Honolulu, Hawaii. My travel experience with my new hubby has inspired me to write a few things on green travel, as well as local eating while on vacation. I also am writing my travel guide to Oahu, so if any of you make it here you'll have some ideas of where to go.

Well, that's the news for now, keep your eyes peeled over the next few days for my traveling green article and a recipe or two on yummy Hawaiian cuisine. I'm off to spend the day heading to some of the places Tony Bourdain visited on his last trip here. I promise lots of photos & tidbits. Aloha!

Treat yourself to a Spa Day.....at Home

I don't know about you, but this spring so far is a little bit stressful for me. I am so ready for the warm weather to arrive.  After overindulging during the winter on comfort food we're thinking about how to get the extra weight off before spring/ summer bathing suit season arrives.....Not to mention cleaning up our living spaces because of all the dust the winter dry air creates & the extra stuff we've acquired over the holiday season. Add a wedding about a month and a half away to the mix and I could really use some "me time".


In an ideal world, we should all be able to take a spa day, but realistically that usually costs a lot more money than most of us can afford. ( I'd love to head down  the road to the Hershey spa once a month for a chocolate facial but I'd need to win the lottery first). Here are some ideas to combat stress by taking a mini spa vacation at home.  These ideas are not only good for the planet,  and relaxing for you, but also good for your budget.

For a calming start to your at-home-spa session, dim the lights, light a fragrant candle, and let your mind wander while you soak in the tub.

You already know that it's good practice to exfoliate your face with a gentle scrub at least once a week, but don't overlook your body. Then scrub off all that pesky dry skin using  a good salt scrub (mine's NYR Organic Frankincense & Mandarin body polish).

For a homemade salt scrub mix: 1 cup sea salt, 6Tbsp vegetable oil with 8 drops of each  the following blend of essential oils:lavender , vetiver & ylang ylang.

A quick rinse off and then use a good body lotion, like NYR Organic Calendula & Oat body lotion.

Make sure to have some good meditation music playing in your home to get the true spa experience and take you away from all the stress & worries surrounding you at home.

Next up, slip into a comfy robe, and slippers…….. then onto the facial.  First, wash your face with your favorite cleanser. Then, treat yourself to a face mask.  If you’re channeling you’re inner (and more thrifty) Martha Stewart you can totally make your own with ingredients you have in your pantry. Here is one of my favorites:

Avo Beta Cream Masque
This combination of ingredients will improve your skin's texture, dimminish age spots & rebuild collagen when used regularly. It also helps to tighten your pores. Mix the following:
1/4 cup heavy cream, 1 carrot that has been cooked & mashed , 1 avocado (peeled, pitted & mashed), 2 Tbsp honey & 1 beaten egg.

Spread the mixture over your face & neck. Relax for 15 minutes. rinse with cold water. The thicker the consistency, the more intense it will feel on your skin.
Bonus: An avocado pit makes a natural massage tool. Rub & roll it against your skin to soothe tired muscles.

OR, if you want to use something that’s already made for you,  I can’t recommend NYR Organic products enough.  Here are a few good choices depending on your skin type:

Fighting Signs of Aging? Check out the Rejuvenating Frankincense Firming Mask

For Normal Skin try the Rose Formula Antioxidant Facial Mask.  If you have Dry Skin the Nourishing Orange Flower Facial Mask is the perfect fit for you.  I have combination skin so I like the Palmarosa Purifying Facial Mask and Honey Orange Facial scrub.  These are also great choices for those of you with oily skin. Super Sensitive?  Try the White Tea Enriching Facial Mask.

After applying your mask, slap some cucumber slices on your eyes and lay back for about 10-15 minutes. Remove the mask, and apply a toner. Then, be sure to moisturize.

About now,  you should probably be feeling a bit peckish, so treat yourself to a nice spa lunch. Here is one of my favorite spa themed lunches which I tend to prep ahead of time, so I can truly relax during my spa experience.  This recipe is courtesy of food & wine magazine: Red Lentil Salad with Feta & Beets

After lunch I curl up with a good book until the family comes home and I have to return to the muggle world. I hope you enjoy your home spa days as much as I do. Make sure to treat yourself at least once a month.

Interested in trying out the luxurious products from NYR Organic Yourself? You can buy them here:

https://us.nyrorganic.com/shop/MichelleKing

Green Spring Cleaning

The weather is turning warm and I can finally open the windows & air out the apartment. we've been clearing out & cleaning room by room.  Both my partner & I find that we are much more relaxed when our home is a more open space, free of clutter.  I got slightly distracted while straightening our office/guest room this morning by this wonderful article on spring clenaing on the gaiam website. I think you'll find it helpful, I sure did! A guide to green spring cleaning

Really feeling inspired? Check out one of my older posts about how to make your own natural cleaning products.  Homemade Houshold CleanersHappy Spring cleaning!

How to Brew a Greener Cup of Coffee

Morning All! I was feeling rather slugglish this morning and whilst drinking my coffee I found this great article. Hope you enjoy!



How to Brew a Greener Cup of Coffee

Start Your Morning Off Right, part two

I have had a serious case of the winter blahs, which struck right after that tease of several 70 degree days a few weeks back. The hardest part for me has been getting up early in the morning, while my honey is still extra snuggly and snoozing away in our comfy bed.  I've learned that if I don't have a good breakfast the day really drags and I lack motivation. I posted an article last year, Keep Your Energy Levels up With Protein, which had some breakfast ideas. These recipes are great.....when you have a bit more time on your hands. I still make them on the days when I head to work later or its my day off.  These days I'm rather short on time,  so I had to come up with something better. Enter Wegman's magazine.

Those of you who know me personally know I love Wegman's for their local produce and huge natural market section. Not to mention I dream of living in their cheese section, a dangerous place I assure you if you're  a foodie.   I always read their magazine recipe suggestions and was never really all that wowed until this month. Why? Because they solved my breakfast dilemma.  On page 45 of their Winter 2011 issue is a recipe that they call Super Sunrise Start. Its a recipe that contains everything that I need to get my day going: protein in the form of nuts & yogurt and whole grains from their Sunrise Blend Grains ( a combination of Wheat Bulgar, Buckwheat groats, Colusari Heirloom Red Rice, brown flax seed and whole grain quinoa flakes.) And I even get to enjoy all kinds of yummy fruit (which to me is like tasting the spring sunshine).

Here is the recipe, I hope you enjoy it as much as I do.

You'll need:
1 1/4 cups Organic Vanilla Yogurt
1 pkg (7 oz) Food You Feel Good About Sunrise Blend with Quinoa Flakes (Grocery Dept)
1 cup Fat Free Milk
1 cup sliced strawberries, preferably organic
1 cup organic red grapes
1 cup organic blueberries
1 organic Granny Smith Apple
1 Banana, sliced
2 Tbsp favorite honey, I like mine from Strites Orchard, right around the corner
1 cup of your favorite nuts, walnuts, pecans & almonds all do nicely

The recipe serves 8 so I cut it in half and make a new batch of the yogurt & grain mix every few days.If you notice I marked the fruit listed as organic, its because these particular fruits are some of the ones highest in pesticide levels at the grocery store.

Directions:

1. Evening before serving: Combine yogurt and Sunrise Blend in mixing bowl. Cover and refrigerate overnight.
    
2. To serve: Add  a splash of  milk, sliced or chopped fruit, and honey to grain mix. Combine well. Portion into bowls and sprinkle individual servings with nuts. 

Mixture can be stored, without fruit and nuts, in refrigerator up to 3 days. Just add fruit and nuts when serving.

I make up the fruit salad the day before as well so in the morning all I have to do is mix together the grain mixture with the fruit and top with a drizzle of honey. It takes less than a minute to do. 

This is a great way to enjoy a power packed breakfast when you're short on time.