Roselle Sun Tea
Sun Tea. So fun to drink, so easy to make. We love this cold alternative to water when we need hydration and it’s flowery subtle flavor and beautiful rosy red color is a delight. Oh…and it’s easy to grow so Continue Reading →
Author: Katie Trussell
Opo Squash
Opo, otherwise known as Long Squash or Bottle Gourd (called Upo by Filipino) – Grows abundantly here in Hawaii. You might recognize its rounder counter part, the calabash, when it is harvested mature the dried shell can transform into anything Continue Reading →
Ripe Ulu
Ulu has a way of beckoning to be eaten – ripe or not this valuable staple of the tropics and Central America has incredible culinary uses from sweet pies to salty chips to bread flour. I tend to use breadfruit Continue Reading →
Homemade Bokashi
“According to the EPA, the U.S. generated more than 34 million tons of food waste in 2010, accounting for 14 percent of all the solid waste that reached landfills or incinerators.” To read the full article click here. Now that’s Continue Reading →
Ulu Fritters
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 with confidence (and immense satiety). Ulu is such a versatile Continue Reading →
Bone Broth
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 what beef tallow is and differentiate between that and lard. Continue Reading →
Beef Tallow
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 to lose my hair over it. (I’m serious) My locks Continue Reading →
Banana-Guava Buckwheat Pancakes
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 local delight into a sauce that would continue to tug Continue Reading →
Leftover Revival
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 important component – resourcefulness. Being savvy saves. It saves time, Continue Reading →
Wild Pate Wraps
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, nut butters aren’t the only thing I enjoy making (and Continue Reading →