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Acai Bowls 

21 Oct

Those butter avocados came from a tree in my yard

I moved to Hawaii nearly 2 1/2 years ago, and there were many new foods I had never seen or heard about before living here.  Shave ice**, Poke, Musubi, Loco Moco, and Acai Bowls…there have been so many new foods I have experienced!

One that I’ve loved is the Acai Bowl.  These are for sale everywhere here, usually around 8 dollars a pop (GAH!!).  Because I am living life and not blogging much, I just assumed Acai Bowls are everywhere on the mainland by now and are not a novel concept anymore.  However, when my uber-hip, jet-setting sister told me she had never heard of them, I decided to let you all in on this really fun treat, just in case you haven’t seen them or were not sure what is in one.  This is just fun to eat.  It’s breakfast, a cold snack, or comforting dessert.

1 Packet of frozen Sambazon Acai puree
1/4 cup liquid (I use water but you can use any juice or milk you prefer)
1/2 cup frozen blueberries (or any frozen berry)
1/2 frozen banana

Throw them all in blender and mix.  Consistency should be of a soft sorbet, you’ll have to scrape down the sides if you aren’t using a Vitamix with its tamper. Top with your favorite toppings: sliced fruit, coconut, nuts, seeds, chocolate chips, and a drizzle of honey if you want an extra kiss of golden sweetness.

Next time you see these Acai Packets, grab them.  THIS is what to make.

**It’s not “shaved” ice.  Shave Ice.  Say “shaved” and you’re definitely a tourist!

If you’re in my neck of the woods, let’s meet up at Surfer’s Coffee Bar for one of the best Acai Bowls on Oahu!!




Bring us a Figgy Pudding

16 Dec

IMG_0054_2My kids’ favorite part of “We Wish you a Merry Christmas” is:

Oh, bring us a figgy pudding;
Oh, bring us a figgy pudding;
Oh, bring us a figgy pudding and a cup of good cheer
We won’t go until we get some;
We won’t go until we get some;
We won’t go until we get some, so bring some out here.

After singing it repeatedly for a week straight and insisting it was called piggy pudding, they demanded to know what it really was and why everyone wanted it so much. It turns out it’s actually not quite a pudding, but a moist Christmas cake. Both the “pudding” and the Christmas carol date back to 16th century England.  There are about a dozen and one versions of figgy pudding, but here is what my kids and I came up with to satisfy our curiosity and our sweet tooth.

1 1/2 cups dried figs, chopped
1/2 cup pitted dates, chopped
2 cups water
1 tsp baking soda
8 Tbsp grass fed butter, softened
1/2 cup honey
6 eggs
1/2 cup coconut flour
1 tsp vanilla extract
1 apple, peeled and diced
1 tsp ground cinnamon
pinch of allspice or nutmeg
1 tsp orange zest
1/8 cup orange juice

Glaze (from Roost)
1/4 cup grass fed butter
1/4 cup almond butter
2 Tbsp honey
1 tsp ground cinnamon
1/2 tsp vanilla extract

Place chopped figs, and dates in small saucepan with the 2 cups water. Bring to a low boil, remove from heat and mix in baking soda. My son loved the bubbly reaction. Set aside while you prepare the rest of the batter.
Preheat oven to 350. In food processor, add butter and honey. Pulse until nicely creamed. Add remainder of ingredients and combine, scraping down the sides at least once. Add fig/date/water mixture and pulse until the batter is smooth.
Grease a bundt pan, dome pan, or a large oven safe mixing bowl. Add batter and smooth top. Bake for 40-50 minutes depending on pan size. The dome pan pictured took about 50 minutes to bake completely.
For glaze, in small sauce pan melt butter, whisk in almond butter and remaining ingredients. Continue to stir over low heat until smooth. Set aside for a few minutes and pour over cake as desired. I made this glaze three times. First time, I forgot about it on the stove and ruined it. Second time, I let it sit out too long on the counter before pouring over the cake and it got clumpy. Third time, I got it just right. That is the beauty of kiddo distractions in the kitchen!

This recipe is super sweet. I imagine the honey could be taken down to 1/4 cup or even omitted considering the high fruit content, but it is a Christmas cake after all. In my book, that calls for a little indulgence and it was kid tested and approved!



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*Recipe adapted from Warm Sticky Figgy Pudding on Food

Paleo Pumpkin Bread

4 Nov

It seems we all count down the days until fall. Whether we look forward to the crisp weather after a hot summer, the onset of the holiday season, football, fall decor, breaking out the jeans and fleece, or the day Starbucks starts selling their pumpkin spice latte–fall is cherished.Maybe it’s all in the color orange.

The other day after a particularly awesome hot vinyasa flow class (which I have grown a bit addicted–but that’s a post for another day!), the color orange was stuck in my mind. Perhaps I was about to pass out from the heat and sweat, or perhaps it was for a reason. Orange symbolizes warmth and energy. Orange is uplifting.  It evokes optimism, physical confidence, vitality and motivation. Orange also stimulates the appetite, which could be why so many people love all things pumpkin–including me!

Here’s my latest pumpkin fix. I attempted several pumpkin recipes with banana as the sweetener, but the banana overpowered the pumpkin every time. Dates work well here and give it just the right amount of sweet and spice. Enjoy it with your morning coffee or maybe a homemade pumpkin spice latte. I like it with some organic cottage cheese or Greek yogurt for a complete breakfast.

  • 4 eggs
  • 3/4 cup unsweetened pumpkin
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 12 pitted dates
  • 1/8 cup almond or coconut milk
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 cup chopped nuts of your choice (optional)

Topping (optional)

  • 4 dates
  • 1/2 cup nuts (I used an almond and pecan mix)
  • pinch of salt
  • 1/2 Tbsp coconut oil (not melted)
  • 1/4 tsp cinnamon

Lightly grease one regular loaf or two mini loaf pans with coconut oil. Preheat oven to 350. In food processor, pulse dates until nicely chopped. Add remainder of ingredients minus optional nuts. Pulse to combine, scraping sides as necessary. Add optional nuts and pulse just until mixed in. Spoon mixture in prepared loaf pans. In same food processor, pulse together the topping ingredients (it will be similar to laraball consistency). Spoon on top of batter in loaf pan. Spread evenly with spatula. Bake for 20-25 minutes. Cover with foil to prevent the topping from burning. Bake for additional 10-15 minutes.

For more pumpkin fixes, check out:

Pumpkin muffins
Pumpkin and seed roasting
Pumpkin Crisp
Pumpkin Sausage Soup

Happy November,


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