• Mix the following ingredients in a bowl:
  • 1 handful Macadamia Nuts (coarsely crumble in a Vitamix or food processor first)
  • 1/2 teaspoon Buzz Chew Powder
  • 1 teaspoon Ginger Powder
  • 3 tablespoons coconut flakes
  • 1 Apple-Banana (substitute other banana variety)
  • Roll batter into 3/4 inch ball shapes

• In a separate bowl, mix: 
  • 1 teaspoon Ginger Powder
  • 1 teaspoon coconut flakes 
    
    
• Lightly roll batter balls into dust mixture to coat
• Garnish with your favorite berry
• Serve immediately and enjoy

Ingredients:

5 plantains
Macadamia nut oil (substitute coconut oil)
Curry powder
Hawaiian Sea Salt

Directions:

- cut both ends off of plantains
- slice plantains long ways
- remove peel
- slice into 1/8th inch thick slices long ways

- steam for 15 min

- coat baking pan with Macadamia nut oil (sub coconut oil)
- dust plantain chips with 3 large pinches of curry powder, 2 large pinches of sea salt
- drizzle 1 -2 teaspoons Macadamia nut oil over chips & massage all ingredients onto chips evenly
- arrange single layer on baking sheet

- bake @ 300 degrees for 30 minutes

Serve with your favorite dipping sauces
*some of our favorites:
- green onion Macadamia nut dip
- habanero salsa
- curry guacamole
- ni‘oi marinara
- Ginger Honey mustard

Cake:

- 6 carrots
- 1/4 cup shredded fresh coconut meat (mature)
- 3 teaspoons Ginger Honey
- 3 small apple-bananas * apple banana is a variety of sweet tropical fruity banana. If you don't have access to these then you can use a more common banana (typically Cavendish bananas in the USA).
- 2 teaspoons Allspice powder (substitute cinnamon)
- 1/3 cup macadamia nuts (substitute cashew)
- 2 tablespoons raw honey
- 2 pinches sea salt

Grate cake ingredients in food processor until coarsely creamed.


Frosting:

- 2-3 fresh medium mature coconut meat
- 1/4 cup coconut water
- 1 large tablespoons Ginger Honey

Blend frosting ingredients in blender.


Garnish with Mac nut, coconut flakes, and grated carrot sprinkles.
+ green mint sprig
+ blue butterfly or edible flower
+ carrot slivers glazed with Ginger Honey


*raw & vegan
*contains honey and nuts

- Steam 10 Okinawa sweet potatoes whole with skin on until tender (substitute yam or sweet potato).

- Let cool and peel off skin.

- Skin, core, and fine chop white sugarloaf pineapple (medium size) (substitute* any pineapple).

- Mash sweet potatoes and pineapple together in large mixing bowl with potato-mashing tool or squeeze with clean hands until thoroughly mixed.

- Make palm-size balls with mixture and pat and shape how you wish (hearts, triangles, rounds).

- Dust with coconut flakes.

- Drizzle Allspice Honey (or Cacao Ginger Turmeric Honey) and garnish with Surinam Cherry, pineapple slices, fresh mint, or other fun garnish of your choice.

- Serve and enjoy!

Eggfruit "Cheesecake" with Cacao Ginger Turmeric Honey

(this recipe is raw)

8 large ripe eggfruit (no skin / no seeds)

- Mash egg fruit until smooth and creamy then mold into desired shape on serving plate by hand (triangle, round, heart, diamond).

FROSTING:

- Blend the meat of 2-3 coconuts with 10 dates (no seeds) and 1/4 cup macadamia nuts. Add coconut water to get the desired consistency.

- Spoon frosting on top of the eggfruit cake.

- Spoon large dollop of Cacao Ginger Turmeric Honey on top

- Sprinkle with coconut flakes.

- Top with cacao nibs and Mac nut garnish.

- Add edible flowers if you like (we used Kauai vervain and pineapple sage blossoms).

- Serve immediately and enjoy!

Sesame Bagels

2 ulu makes 12 bagels

Ingredients:

2 ripe Ulu
Coconut oil
Savory powder blend
Sea salt

Directions:

Preheat oven to 325 degrees

Skin and core ulu

Blend ulu, salt, savory powder into blender

Use molds, lightly coat with coco oil

Sprinkle sesame seeds into molds

Pour batter into molds

Bake until firm to touch

Remove from mold, slice each bagel in half with serrated blade

Put back on baking sheet without molds until firm to touch

Serve with Lox, scallions, and/or any one of mac nut cream cheese, nut butter, cashew cream cheese, etc

Vegan "Salmon" Lox recipe

Thinly sliced raw papaya (slightly underripe)

Sprinkle savory powder (substitute rosemary, thyme, parsley, sage)

Sprinkle coarse sea salt

Sprinkle moringa powder

1 ripe Ulu
1 Onion (yellow or white)
2 tablespoon Mac Nut oil
Salt
2 pinches Savory Blend
Fresh Dill to your liking


Directions:

Skin and core ulu

If Ulu, is still little firm, use vitamix 

but 

If Ulu is soft enough, use a separate bowl to mix

Mix 1 tablespoon mac nut oil with ulu, salt, savory powder blend

Fine chop the onion

Heat cast iron pan with Mac Nut oil

Saute onion until translucent

Now add batter to pan with the onions

Wait 30 seconds, stir, and repeat

When firm, break it up in to small scrambled size pieces,
add salt and dill to your liking

Ingredients:

1/4 cup cacao nibs
4 apple bananas (sub any banana)
4 small ulu skinned and cored
3 tablespoons honey
1/2 cup shredded dried coconut
spritz of lime juice
2 pinches sea salt
2 pinches allspice powder
1 tablespoon cinnamon
2 tablespoon mac nut oil (sub coconut oil)

Directions:

1. Pre heat oven to 355 degrees

2. Blend all ingredients together

3. Pour batter into mold or pan to about 2 inches thick

4. Bake until golden brown and until you can poke with a toothpick and it comes out clean (40-60 minutes)

5. Drizzle with honey

Ingredients:

Cacao nibs (sub powder)
Allspice Honey
Coconut meat (fresh, sub dried)
Coconut water (sub coconut milk)
Cardamom seeds

Directions:

Blend all ingredients in blender to your desired consistency, add coconut water or coconut milk to reach smooth thick liquid.

Drink cooled or warmed!

Ingredients:

5 large potatoes (sub sweet potato for a fun recipe twist) grated (cuisanart)

1 to 2 large green onion stalk finely chopped 

1 and 1/2 tablespoons Savory Powder

2 pinches Moringa Powder

2 pinches Turmeric Powder

3 pinches Annatto Seed Powder (sub Paprika)

1 tablespoon Coconut nut oil / sub oil of choice

1 tablespoon Hawaiian Sea Salt

Annato seed powder / sub paprika (for light dusting at the end)


Directions:

1. Grate Potatoes and place in large bowl

2. Mix in remaining ingredients thoroughly with your hands

3. Coat baking sheet with coconut oil

4. Preheat oven 350 degrees F convection

5. Form 2-3" mounds approximately 3/4" thick and place onto oiled baking sheet. (pack together so that the grated bits are not sticking out and they are circular in shape)

6. Dust each mound with Annato seed powder

7. Bake approximately 45 minutes

8. Remove with thin metal spatula (working the spatula from the outside of the round inward to maintain the shape and its crispy texture)

9. Dust lightly with Annatto seed powder and garnish with sliced green onions

Serve with guacamole or starfruit salsa

Makes approximately 20 potato latkes

 

3/4 cup coconuts (soft meat) sliced into noodle strips
2-3 leaves kale (fine chopped and massaged in hand)
1 large tomato (diced)
2 tbs fresh (loosely chopped dill)
1/2 tsp. (fresh crushed garlic)
1 blade of green onion  (finely chopped)
1/2 tsp freshly chopped cilantro or parsley
1 small bunch clover sprouts
1/3 tsp Savory Blend
3 pinches sea salt
1 pinch Turmeric Powder
1/3 Ni'oi flakes (or to desired heat)
1 pinch Moringa Powder


2 and 1/2 teaspoons mac nut scallion "cheeze"
(macadamia nuts, scallions, water, lime juice, salt blended to desired taste and consistency)

Sunflower seed sprout garnish