March 18th, 2009

adapted from www.therawchefblog.com

wilted kale:
kale
2T Kaua’i sea salt
1.5 c sliced cherry tomatoes

chili pepper dressing:
3 avocados
2 Hawaiian chili peppers (or cumin, garlic powder, chili powder…)
1/2 c olive oil
2T raw, local honey
1/4 c lemon juice

Wash and dry kale and cut stems out.  Add salt to kale and “massage” by hand until it looks wilted.  Put in bowl with tomatoes and mix by hand.  Blend remaining ingredients in a blender until they are creamy.  Mix into bowl by hand.

January 15th, 2009

contributed by hollan hamid

2 carrots
2 radishes
2 celery stalks
2 apples - 1 fuji, 1 granny smith
1 large avocado, diced
1/2 red onion
1/4 t green pepper
1 c organic alfalfa sprouts
1 c raw almond meal left over from almond milk (see ‘almond milk’ recipe)
1 T agave or local, raw honey
1 bunch swiss/rainbow chard

Chop all ingredients fine and lightly toss, then wrap in chard leaf bite-sized pieces and serve.

First prize recipe at the Vegetarian Society Luncheon

November 27th, 2008

contributed by the keiki of southshoreganics

1 pkg rice cakes
some goat cheese
a few chopped cherry tomatoes
2 avocados
2 green onions
olive oil

Take a rice cake and spread goat cheese on it.  Then put on the avocados.  Chop up some green onions and tomatoes and put them on top.  Sprinkle olive oil.

It’s quite a meal and it tastes good and really delicious.

November 15th, 2008

contributed by south shoreganics

1/2 pkg organic brown rice
6 oz salad mix
10 cherry tomatoes
2 avocados
olive oil
Kauai sea salt

Cook rice as directed on package.  Wash lettuce while rice cools slightly.  Spread lettuce on plate, top with rice and other ingredients.

November 15th, 2008

contributed by kristy maligro

3 avocados, peeled and pitted
5 cherry tomatoes
handful of fresh basil leaves
water

Place all ingredients into blender.  Add water until desired consistency.  Use as a dip for just about anything.

November 15th, 2008

contributed by kristy maligro

4 ripe avocados, peeled and chopped
1/2 c lime juice
1/4 c cilantro (no stems)
1.5 c sour cream
2 green onions (only the white part)
3 c chicken stock
1 t Kauai sea salt
jalapeno pepper to taste (seeded first!)

Puree avocado, lime juice, green onions and cilantro.  Add sour cream and puree.  After pouring into bowl, add stock, salt.  Carefully add desired amount of pepper.  Refrigerate before serving.  Garnish with cilantro and dollop of sour cream.

November 14th, 2008

contributed by south shoreganics

2 large papayas (peeled and seeded)
1 avocado (peeled and pitted)
1 t raw local honey

Blend all ingredients together with 1/2-3/4 cups water.  This smoothie will be creamy.

November 6th, 2008

contributed by south shoreganics

2 ripe avocadoes
juice from 1/2 lemon
Kauai sea salt
pinch of chili powder
cilantro (optional)

Peel and mash avocadoes.  Mix together with lemon juice, sea salt and chili powder.  Garnish with cilantro and serve immediately.  The avocado pit will keep the guacamole from browning as quickly…

November 6th, 2008

contributed by mahea hisgen

6 oz salad mix
2 avocados, diced
1 mango, diced
1/3 cup cilantro leaves
1/2 red onion, diced
vinaigrette of choice

Toss all ingredients together, adding vinaigrette or dressing of choice.

November 6th, 2008

contributed by mahea hisgen

tortillas
1/2 cup cheese
lettuce mix
2 cups cooked chicken, shredded
8 sprigs cilantro, chopped
handful of cherry tomatoes
1 ripe avocado
salsa muy bueno
Kauai sea salt

Heat tortillas in pan over stove.  Build tostada, starting with tortilla on bottom.  Add lettuce mix, chicken, cheese.  Top with salsa and cilantro.  Garnish with avocado.  Season as desired.