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Spread the Aloha

Now available from Maui artist, Brandy Hampton, Par Par original hats are 100% cotton twill trucker hats with a mesh backing & they come in a variety of colors to fit your flavor. All are one of a kind pieces & because they are all drawn free hand, no two are exactly the same.

Beautiful one of a kind hats

Now available from Maui artist, Brandy Hampton, Par Par original hats are 100% cotton twill trucker hats with a mesh backing & they come in a variety of colors to fit your flavor. All are one of a kind pieces & because they are all drawn free hand, no two are exactly the same.

Orzo with Roasted Vegetables, Basil, and Feta

1 small red bell pepper, cut into 1/2-inch pieces, 1 small yellow bell pepper, cut into 1/2-inch pieces,   1 small orange bell pepper, cut into 1/2-inch pieces,   6 thin stalks asparagus, cut into 1/2-inch pieces,   1 pint red grape tomatoes, halved,   1 large shallot, minced,   2 cloves garlic, minced,   2 tablespoons olive oil, divided,   Kosher salt,   Freshly ground black pepper,   1 cup orzo,   1 1/4 cups low-sodium vegetable broth,   1/2 cup lemon juice,   1/2 cup crumbled feta cheese,   1/2 cup pine nuts, toasted,   2 tablespoons sliced fresh basil,   1 tablespoon grated lemon zest.

Serve with crusty bread and a light salad for a fabulous springtime dinner. It's also a great addition to a buffet brunch or lunch.

Directions Preheat oven to 425°. Toss bell peppers, asparagus, tomatoes, shallot, and garlic with 1 tablespoon olive oil in a large baking dish. Season with salt and pepper. Roast for 25 minutes, turning once or twice with a spatula. Meanwhile, heat remaining 1 tablespoon olive oil over medium-high heat in a large saucepan. Add orzo and stir until lightly browned, 2–3 minutes. Add vegetable broth and season with salt and pepper. Lower heat, cover, and cook for 12 minutes, until liquid is absorbed. Add roasted vegetables to orzo. Add lemon juice and toss lightly. Let cool to room temperature and add feta, pine nuts, and basil. Top with grated lemon zest.

Recipe courtesy of Delicious Living, pick up your copy today at Mana Foods.

Shrimp Soup with Lemongrass and Lime (Tom Yum Goong)

1/4 cup fresh lime juice, 5 whole Thai chilies, bruised with flat side of knife (or 1 jalapeño, thinly sliced, 6 wild lime leaves, torn or cut in quarters (divided), 3 tablespoons thinly sliced green onions, 1 tablespoon fish sauce, 2 tablespoons roasted chili paste (such as Thai Kitchen brand), 3 stalks fresh lemongrass, 2 cups low-sodium chicken broth, 2 cups water, 5 quarter-size slices fresh galangal or ginger, 1/2 pound raw shrimp, peeled and deveined, 1 cup thinly sliced shiitakes or other mushrooms, 1/3 cup fresh cilantro leaves, coarsely chopped.

Thai cooks leave the tail portion of peeled, deveined shrimp attached; it turns a beautiful bright red, and one can hold it if eating the shrimp by hand. Roasted chili paste, a spicy-sweet, slightly smoky condiment sold in the Asian section of natural groceries, is also delicious as a meat rub, tossed with noodles, or in soup. For a vegetarian dish, omit shrimp and fish sauce, add 1 teaspoon salt, and include more mushrooms: shiitakes, oyster, and canned straw mushrooms, halved lengthwise.

Directions In a large serving bowl, combine lime juice, chilies, 3 of the torn or cut wild lime leaves, green onions, fish sauce, and roasted chili paste. Set bowl aside by the stove. Trim lemongrass stalks to a 3-inch base, discarding outer dried leaves; halve base lengthwise and chop coarsely. In a medium saucepan, combine chopped lemongrass, broth, water, and galangal or ginger; bring to a boil. Reduce heat and simmer 5 minutes. Using a slotted spoon, scoop out lemongrass and galangal. Discard. Return soup to a boil and add shrimp, mushrooms, and 3 remaining torn or cut wild lime leaves. Cook 2–3 minutes more, just until shrimp are pink and cooked through. Remove from heat and pour immediately over seasoning mixture in serving bowl. Stir once. Sprinkle with chopped cilantro and serve hot.

Recipe courtesy of Delicious Living, pick up your copy today at Mana Foods.

Zen Stew

2 ounces fresh (shiitake mushrooms),   1 cup water,   1 cup low-sodium vegetable broth,   1/2 cup roughly chopped red onion,   1/3 cup thinly sliced carrot,   1 cup cooked brown rice,   4 ounces soft tofu (cut into 1/2-inch cubes),   1/2 ounce tender ramps or green garlic (or 1 green onion) (cut into small slivers),   2 1/2 ounces baby spinach,   1/3 cup chickpea miso paste,   1/2 cup warm water,   1 ounce spicy nori (cut into strips).

This soup delivers live probiotics through miso, plus valuable minerals from nori, a dried seaweed.
Ingredient tips: Ramps, or very young leeks, are one of spring's first green foods; if you can't find them, substitute green onion or chives. Look for spicy nori strips or sheets in the Asian foods section.

Directions Remove stems from mushrooms and discard. Slice caps. In a saucepan, heat 1 cup water and broth; add mushrooms, onion, carrot, cooked rice, and tofu. Bring to a low boil and cook for 5 minutes. Remove from heat. Add ramps or green garlic and spinach; stir until spinach begins to wilt. Combine miso with warm water, stirring to dissolve all lumps. Add to soup and mix. Serve in large soup bowls, topped with nori strips.

Recipe courtesy of Delicious Living. Pick up your copy today at Mana Foods!

Asparagus Soup

4 quarts water.   2 pounds asparagus (look for Maui grown Anuhea),  1 tablespoon butter,   2 tablespoons olive oil,   1 medium onion, finely chopped,   2 large cloves garlic, thinly sliced,   1 medium-size waxy potato, peeled and sliced,   6 cups chicken broth,   1 tablespoon finely chopped fresh thyme,   1/2 cup whole milk,   Salt and pepper (to taste).

This recipe is based on acclaimed chef Todd English's Asparagus Soup, which he tops with slightly melted feta cheese. You can also substitute broccoli for the asparagus.

Directions In a large pot, bring water to a boil. At the base, cut off 2 inches of the asparagus and discard. Chop off asparagus tips and reserve. Slice remaining stalks into 1-inch pieces. Submerge tips in boiling water for 3 minutes. Remove tips and immediately plunge into a bowl of ice water; drain. Add stalk pieces to boiling water and cook for 5 minutes, until they turn bright green. Plunge into a bowl of ice water; drain. In a medium-size skillet, melt butter and oil. Add the onion, garlic, and potato and cook until the onions turn translucent, about 10 minutes. Add the asparagus stalks, broth, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes. In batches, purée the soup in a blender or food processor. Pour soup into a pot and reheat. Add the asparagus tips and milk, and season with salt and pepper.

Recipe courtesy of Delicious Living. Pick up your own copy at Mana Foods!

Spicy Thai Curry Soup with Rice Noodles

1 cup chilled reduced-fat coconut milk (shaken before measuring),  1 cup chilled rice milk (shaken before measuring),   1 1/2 cups chilled carrot juice (shaken before measuring),   1 tablespoon Thai red curry paste,   2 tablespoons unsweetened peanut butter,   12 ounces boneless, skinless chicken breasts,   1 1/2 teaspoons curry powder,   1 tablespoon olive or coconut oil,   4 ounces rice vermicelli 4 ounces snow peas (cut diagonally into ½-inch slices),   2 tablespoons minced red bell pepper,   2 tablespoons chopped fresh cilantro or basil,   1 teaspoon low-sodium fish sauce or soy sauce (or to taste).

Rice noodles' mild taste complements the spicy broth. Prep tips: For a vegan dish, leave out the fish sauce and chicken; add tofu cubes for protein. Freeze spare coconut milk for later use. Directions 

Bring a pot of salted water to a boil. This will be used to cook the noodles. Meanwhile, combine coconut milk, rice milk, carrot juice, red curry paste, and peanut butter in a blender. Blend on lowest speed for about 1 minute, until emulsified. Refrigerate. (If you have extra time, refrigerate for 30 minutes to allow flavors to meld.) Cut each chicken breast in half lengthwise, yielding thin cutlets. Sprinkle each piece of chicken with a bit of salt, then rub with curry powder. Heat a medium skillet over medium-high heat. Add oil, then chicken. Cook chicken for 2-3 minutes per side, until cooked through. Transfer to a plate; when cool enough to handle, shred and refrigerate. Boil noodles according to package instructions. Drain, then plunge into ice water to cool. Drain thoroughly. When ready to serve, divide noodles among four bowls. Add shredded chicken, snow peas, red bell pepper, and cilantro or basil to bowls. Carefully pour coconut-milk mixture into bowls, leaving any froth behind. Sprinkle with fish sauce or soy sauce to taste.

Recipe courtesy of Delicious Living Magazine. Get your copy at Mana Foods!

Natural Beauty: Maui Honey Soap

Now at Mana Foods, Maui Honey Soap handmade on the Island of Maui with raw honey and pure beeswax. This soap will leave your skin naturally smooth and nourished.

Wellness: Sacred Earth Medicinals

Now at Mana Foods, Ho'oponopono Hawaiian flower essences from Sacred Earth Medicinals.

Gluten Freedom: Leg of Lamb

5 lb leg of lamb,    1/4 C lehua honey,   2 Tbs prepared Dijon-style mustard (OrganicVille is GF),   2 Tbs fresh rosemary, de stemmed and chopped,    1 tsp black pepper,     1 tsp lemon zest,         1 Tbs minced garlic,     1 tsp kosher sea salt.
Note: Most prepared mustards are gluten free, but Colman’s (my old favorite) is not. In a small bowl, combine the lehua honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb as evenly as possible. Cover and marinate for at least 8 hours, overnight is best. After the lamb marinated, preheat oven to 450 degrees F.  Place lamb on a rack in a roasting pan and salt and pepper to taste. Bake the lamb at 450 degrees F for 20 minutes to get a good sear. Reduce heat to 400 degrees F and cook until medium rare (55 to 60 minutes) For food safety pruposes, the internal temperature of the lamb should be at least 145 degrees F. Let the meat rest for about 10 minutes before carving.

Gluten Freedom: Borscht

1 lb beets, peeled and diced,    2 onions, diced,   2 carrots, peeled and diced,   3/4 lb green cabbage, thinly sliced or shredded ,  2 Tbs extra virgin olive oil,      5 C low sodium chicken or vegetable stock, like Pacific Foods, heated to a boil,    juice of 1/2 a fresh lemon,     Salt and pepper to taste,   Sour cream or yogurt and finely chopped parsley to garnish.

Prepare and chop all of the vegetables. In a large soup pot. saute the onions in the olive oil and add the carrots, beets and a dash  of salt, continue to cook on medium for about 10 minutes. Add the shredded cabbage and the hot soup stock, and bring everything to a boil, simmering until the vegetables are tender (15-25 minutes) Salt and pepper to taste, and add a squeeze in the lemon juice. Serve with sour cream or yogurt and chopped parsley.

Gluten Freedom: Quinoa Pilaf with Pomegranate Seeds

2 tsp extra-virgin olive oil,   1 medium yellow onion, finely chopped,   1 C quinoa, rinsed,    2 C Low Sodium chicken or vegetable broth,    1/3 C toasted pine nuts,    1 C pomegranate seeds,   2 tsp lemon zest,   2 tsp chopped flat-leaf parsley

Add the olive oil to a large sauce and and heat over medium high. Add the onion and cook until styarts to turn translucent. Now, add the rinsed quinoa; toasting for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer 15 minutes. Meanwhile, toast pine nuts in a dry skillet over medium-low heat, stirring constantly, until golden. Transfer to a small bowl to cool. Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the quinoa; fluff with a fork. Serve hot.