Ingredients:
3 medium to large taro corms
10 small carrots
2 to 3 large green onion stalk finely chopped
1 and 1/2 tablespoons Savory Powder
1 tablespoon Curry Powder
2 pinches Moringa Powder
2 handfuls destemmed kale chopped and massaged
1 and 1/4 cup macadamia nuts
2 pinches Turmeric Powder
1 tablespoon Mac nut oil / sub oil of choice
1 tablespoon Hawaiian Sea Salt
Annato seed powder / sub paprika (for light dusting at the end)
Directions:
1. Skin Taro and cut into chunks and steam until fork tender and then mash
2. Grind carrots separately in food processor
3. Grind Mac nuts separately in the food processor
3. Preheat oven 350 degrees F convection
4. Combine all ingredients in a large bowl and let sit until temperature won't burn your hands
5. Mix ingredients thoroughly with your hands
6. Roll into small golf ball size and flatten in palms of hand to 3/4 inch thickness
7. Place sliders onto oiled baking sheet and dust with Annato seed powder
8. Bake 40 minutes and flip and put back in the oven for another 10 minutes
Serve with guacamole or starfruit salsa
Silicon mold of your choice
1 cup cacao nibs
3 medium to mature coconuts
Coconut water
2 bunches of mint
Allspice Honey - sweeten to taste
Directions
1. Put cacao nibs, mint, Allspice Honey, and coconut meat in a blender
2. Fill blender with coconut water about halfway to the height of ingredients
3. Blend until creamy (add coconut water as needed - be careful not to over-thin the mix
4. Pour into mold and freeze until frozen
5. Make a coconut 'whipped' cream with coco meat, coco water, and allspice honey and blend to desired consistency
6. To serve, remove chocolate cream from mold
7. Put a dollup of coconut 'whipped' cream on saucer
8. Drizzle Allspice honey and garnish with edible flower
Spicy version:
1 to 6 ratio of tomato to starfruit
1/4 of a habanero (spice to your delight)
1 small bundle of cilantro
2 pinches of salt
fresh-squeezed juice of a quarter lime
Combine everything in a food processor and coarse blend until your preferred texture
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Non-spicy version:
1 to 5 ratio of tomato to starfruit
1 teaspoon Annato honey (sub honey)
1 small bundle of cilantro
2 pinches of salt
fresh-squeezed juice of a quarter lime
Combine everything in a food processor and coarse blend until your preferred texture
Ingredients
1 Large ripe ulu: core, skin, use only 1/2 ulu, or 1 small ulu
2 red skin potatoes
1/2 large white onion finely chopped
2 tomatoes: skin, dice, and squeeze out liquid as best as can by hand over strainer
small bundle fresh chopped parsley
3 large carrots finely chopped
1 green onion stalk finely chopped
2/3 teaspoon Hawaiian sea salt
1 heaping teaspoon Moringa powder
1 and 1/2 teaspoon Savory powder (Bele spinach, Tulsi, Moringa, Pineapple, Sage, Oregano, Thyme, Rosemary, Tarragon, Parsley, Katuk)
2 teaspoons coconut oil
Directions:
1. Blend Ulu separately
2. Pre heat oven to 335
3. Mix veggies and remaining ingredients in large mixing bowl with spoon with ulu batter
4. Lightly coat baking sheet or glass pyrex
5. Pour mix into pan & bake for 50 minutes
6. Flip and bake for another 30 minutes until golden brown, and solidly formed inside.
7. Garnish with guac, radish sprouts, tomato flower, and fresh parsley sprigs.
Makes: 16-20 medium size ulu drumsticks
Ingredients:
3 tender to the touch ulu (breadfruit)
1/4 cup Pecans
1/4 cup macadamia nuts
3 green plantain
Handful fresh Rosemary
7 fresh Sage leaves
3 fresh bay leaves
Small thumb of Turmeric
Medium finger of Ginger
1/4 teaspoon Allspice
1/4 teaspoon Cinnamon
Teaspoon Annato seed
2 tablespoons Honey
Bundle of fresh Thyme sprigs
Chili pepper (to your desired heat)
1/4 teaspoon Curry powder
1/4 Teaspoon Salt
Black pepper (season to taste)
Small handful fresh marjoram
Small bundle fresh Parsley
Spritz of Lemon
3 bulbs and shoots of Green onion
1 clove garlic
1 teaspoon of Coconut oil
Directions:
Skin and core ulu (breadfruit)
Add all ingredients into vitamix and blend.
Preheat oven 350 degrees.
With large spoon scoop batter and mound into 3-inch oval mounds. Place wood sticks into batter mound at a horizontal angle part way. Dust with curry powder, salt and fresh thyme.
Bake until firm. Glaze with Annato seed honey and Ginger honey. Back in oven until golden. Flip and glaze other side. Back in oven until golden.
Extra:*
Veggie gravy: steam cassava or potatoes, onion, and carrots. Blend veggies together in vitamix adding fresh rosemary, thyme, sage, margarine, parsley, and salt along with the steam-broth to get your desired gravy consistency.
Brownie Ingredients
1 large ripe ulu
1 Fresh Raw Cacao (or cacao nibs)
1 medium to mature coconut meat
Pinch of salt
2-3 tablespoon Allspice Honey (sweeten to taste)
1 teaspoon Coconut Oil
Directions:
1. Skin and core ulu
2. Open cacao pod and remove the beans with pulp
3. Add ulu and cacao into blender with coconut, salt, honey, and coconut oil
4. Grease pan with coconut oil and preheat oven to 330 degrees
5. Use baking mold, or place 1-2 inch spoon dollops onto pan
6. Convection bake until firm and chocolate brown (30 minutes* ovens will vary with time)
Coconut Whip Cream
2. Blend all ingredients (ratios depend on desired consistency)
3. Chill in refrigerator
Pour onto brownies and optional garnish with Mac nut or other nut and mint
Ulu Breadstick party platter
- 2 to 3 large ripe ulu
- handful fresh rosemary
- handful fresh thyme sprigs
- small bundle fresh sage
- Moringa Powder
- Hawaiian sea salt
- coconut oil
*If you don't have the fresh herbs you can substitute them with our savory powder.
Directions:
1. Remove skin and core of 2 ripe ulu (breadfruit) and place in high speed blender
2. Add rosemary, thyme, sage
3. Add 1 teaspoon of salt
4. Add 1 tablespoon of coconut oil
5. Blend all ingredients
6. Preheat oven to 330 degrees
7. Grease baking sheet with coconut oil and spread batter evenly on baking sheet 1/4 inch thick
8. Bake until golden brown and firm to touch (times will vary based on oven, approximately 30 minutes)
9. Flip the 'dough' and continue baking for 5 - 10 minutes until firm and golden
10. Remove and cut into 3 inch long 'breadsticks'
11. To firm edges, place cut sticks back in oven for 2 additional minutes
12. Serve with guacamole (fresh avocado, lime, sea salt, 1 pinch curry powder, 1 pinch Moringa, 1 pinch savory powder)
13. Add your favorite colorful garnish
Makes 3 servings (3 large burritos)
Ingredients:
- 2 large collard green leaves (for wrap)
- 1 small cucumber
- 3 carrots
- 1 large clove garlic
- 3 stalks green onion
- 3 red radishes
- 2 white radishes
- 3 mature coconuts (meat only)
- 3-4 leaves Italian Basil
- 1/2 tsp. Alae Hawaiian Sea Salt
- 1 Lime squeezed
- 1 tablespoon healing hot sauce and/or Ni'oi flakes for desired heat (pinch/burrito)
- 1 tomato
- 1/2 teaspoon curry powder
- 1/2 teaspoon savory powder
- radish sprouts or other sprouts
Directions:
1. Coarse chop in food processor all ingredients except collards and sprouts
2. Destem collards 1/3 of the way from the base / Lay each on top of the other head to toe on top of tin foil
3. Scoop mixture (approximately 3 large spoonfuls) into the upper 2/3rds
3a. Add sprouts
4. Wrap up from bottom then left to right
5. Mimic wrapping in the tin foil to secure burrito shape
Shredded Coconut - 3 hard mature coconuts (shredded)
1/2 cup green onion chopped
4 radishes finely chopped
1 large poblano pepper (no seeds) finely chopped
1/2 squeezed large lemon
1 squeezed lime
1 cucumber finely chopped
3 to 4 cloves minced garlic raw
3 large pinches of ginger powder
Ni‘oi flakes to desired heat
1/2 Curry Powder or to desired flavor
1/2 tablespoon Moringa Powder
Salt to taste (Hawaiian Sea Salt)
Mix thoroughly and serve as is or with large leaf lettuce or collard green for wraps
