Month: September 2013

Since becoming a major fan and advocate for tallow which is rendered fat from cattle or other ruminate animals – see this post – I will fry just about anything…

So my last post was about my love for rendered animal fat. But if it wasn’t for making bone broth I may not have gone so far as to question…

My greatest and latest inspiration is fat. Fat is beautiful. Fat is also very controversial. I had some socially engrained fat-phobic years in my past and went so far as…

The day prior to making these I stumbled upon an overbearing ripe guava tree. I had to glean. With a small bounty in hand I washed, cut and pureed this…

Cooking for me is about empowerment. If it wasn’t for leftovers, scraps, bits and pieces here and there I may not be so inspired – at least by one very…

I often buy nuts and seeds in bulk because I prefer making their butters from home. Despite going through jars & jars of this salty, slightly sweet and filling decadence,…

Here is a fun and flexible take on pudding made from coconut, cacao and a few tid-bits from the pantry. I manage to do a little something different every time…

Wow. What’s not to love about Coconut. It’s entirely useable. Everything from the liquid interior to the hard outer shell. Coconut has equally benefited my body it has the landscaping…

What to do when you have a surplus of fruit, in this case, bananas? Sure we can freeze them. Yes, banana bread is a delight. But there’s more. Vinegar is…

The breadfruit tree is the super hero of fruit trees! A relative of the mulberry, this tree will bear up to 150-200 fruits per year with under 10 hours of…

Cooking with local ingredients is my high. This dinner had me especially stoked because it was my first taro harvest from home. (Mahalo to Paul Massey of Regenerations Botanical and…

I apologize in advance – there’s no recipe for this dish. Just a smidgen of advice and a smattering of encouragement. Be playful. Find the last tablespoon of sauce, leftover…