BBQ Fundraiser today at Mana Foods

Today! Friday 1/29, 3-8pm
BBQ Fundraiser at Mana Foods, 49 Baldwin Avenue, Paia.
$8 plates with 100% of money raised to benefit the Kula 'Ike Community School.

We have finalized the menu for the BBQ fundraiser!
There will be several choices:
BBQ Free Range Chicken, provided by Big Island Poultry
Salmon, provided by Eskimo Candy
Locally Caught Fish (Mahi or Ono depending on the catch) provided by Fresh Island Fish.
Maui Venison Kabob
Maui Venison Chili
Tofu Curry, prepared by Mana Foods

Rice, Coleslaw and a Beverage come with your selection.

Fresh Produce: Romanesco

This vegetable is so strangely beautiful, that it stopped me in my tracks and inspired the above photograph. Romanesco broccoli or Roman Cauliflower was first documented in Italy (as broccolo romanesco) in the sixteenth century and is a member of the super nutritious Brassica family. In Italy there are a number of recipes specific to Romanesco broccoli, but in the rest of the world, it is usually prepared like normal broccoli. I love it steamed with a shake of lemon pepper.

Save the Date: January 29th

Mana Foods to host fundraiser for Kula ‘Ike Community School on Friday, January 29, 2010, from 5-8pm. The cost per plate is $10 (including a beverage) and will be held at Mana Foods, 49 Baldwin Avenue, Paia. 100% of monies raised will be donated to the school and used for tuition scholarships, teacher salaries, equipment, school supplies etc.
Largely due to the shared philosophies that support local agriculture and culture, Mana Foods and Kula ‘Ike have partnered for this fundraising effort. At Kula ‘Ike, students gain an understanding of invasive species, organic gardening, aqua culture, animal husbandry and the origins and propagation of indigenous Hawaiian plants and trees.
Kula ‘Ike Community School, located in Hana, is a registered 501C non-profit that is committed to gathering the community together to learn. The primary focus is to provide a stimulating environment that encourages the students’ inherent desire to learn. The curriculum integrates several schools of thought, Montessori and Waldorf, which encourages cooperation, mentoring and community building while celebrating diversity.
Kula ‘Ike provides students the freedom, space and tools necessary to become self-motivated, independent individuals who become life-long learners.
Hope to see you there! Please share this information with your friends and family.

Gluten Freedom: January 2010

Left Overs!

After the holidays, when you are sick to death of cooking and cleaning, is a good time to let your labor work for you. By that I mean taking leftovers, and making them into “lean-Intos.”

Sandwiches made from leftover turkey, vegenaise, Annie’s GF Mustard, a little red onion, salt and pepper, and some yummy Udi’s sandwich bread are always a big hit! If you made GF dressing in your turkey, a huge hit in my house is a sandwich made with left over turkey, a layer of dressing, cranberry sauce & vegenaise! Try it before you knock it even if it sounds gross.

I have become addicted to Mary’s Gone Crackers “Sticks & Twigs” snacks as they have such a good crunch, just the right amount of sea salt, and come in a variety of flavors that all go well with any GF dips.

Dip Ideas:
Hummus
Carrot Pate
Guacamole
Salsa
You Get The Pic!

Leftover GF mashed potatoes become really good base for potato pancakes, garlic mashed 9to add a new flavor), breakfast potatoes or hash, and fried into slices like twice baked French fries!

There are so many things that can be done with leftovers, that you should try coming up with a new twist on them yourselves and submit your ideas to this website!

Enjoy the New Year, and lets make the real “hope” that we all wake up and smell our common power to change the planet in a truly “sustainable” way!

Peace to You All!!!