Plant Based

Kabocha Tom Kha Gai (Thai coconut soup) with Akaka Falls Farm Tahitian Lime Ginger Ghost Pepper Marmalade

This recipe can be made vegetarian or add chicken, which is customary for this delightful dish. Ingredients One cooked Kabocha pumpkin, cubed ( see tip) 1 tablespoon coconut oil 1 cup kernel corn Two stocks celery, chopped 1⁄2 red bell pepper, chopped Carrots, chopped, (optional) You may add 1 cup cooked chicken, cubed if desired

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Spicy Asian Fried Rice with Crispy Tofu and Tahitian Lime Ginger Ghost Pepper Marmalade Recipe

Ready in 45 minutes Serves 4 people Crispy Tofu: 1 (14 oz) container extra firm tofu, patted dry and pressed for at least 15 minutes. Cut into bite-size pieces.1 tablespoon toasted sesame oil 1 teaspoon tamari, or soy sauce 1/4 teaspoon garlic powder 1 Tbsp. Tahitian Lime Ginger Ghost Pepper Marmalade 2 teaspoons corn starch.…

Calamondin Lilikoi Vinaigrette Recipe

Preparation- 20 minutes Serves 4 Salad ingredients: Your choice of lettuce/greens mixture. Rainbow carrots- sliced Red cabbage-sliced thinly Mango, persimmons or other seasonal fruit sliced Cucumber -small cubes Beets- grated Seasoned pistachios Powdered bee pollen – optional Be as creative as you want. Have fun with arranging colorful vegetables and fruits and see where your…

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