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Rose's Recipes have been featured in the Kauai Garden Island Newspaper

"A bowl of vegetables with someone you love is better than steak with someone you are not fond of." - Proverbs 15:17

Tropical salad with taro & Okinawa potato
Organic mix greens
mix seeded sprouts
shredded beets
shredded carrots
2 slices of avocado
grapes tomatoes cut in half each
fresh pineapple cut into small wedge slices
fresh cilantro
fresh mint
raw pumpkin seeds
potato patties
fresh land taro
fresh Okinawa potato
finely chopped red onion
finely chopped Maui/sweet onion
finely chopped red bellpeppers
finely chopped yellow bellpeppers
2 medium size fresh taro & 2 medium fresh Okinawa potato in boiling deep pan of water.  Cook until still firm not mushy.  A fork should glide through easily but does not break the potato.  Place in colander cool down with cold water.  The taro skin should peel off easily, leave Okinawa potato skin on.  place taro & potato in a deep bowl, add the red onion, Maui onion, red bellpeppers, yellow bellpeppers.  Make into round flat patties (amount to your desire).
In a frying pan under medium heat add a table spoon of grapeseed oil.  Wait till temperature reach its peak then add the patty.  Donot over cook since the patties are cook all ready you just want to slightly brown both sides.  Set aside.
Healthy salad dressing
2 medium or 1 large local orange
1 medium tangerine
finely chopped garlic
finely chopped ginger
2 tsp of Bragg's apple cinder vinegar
1 tsp of Brag's Liquid Amino
In a small bowl cut orange & tangerine in half then squeeze as much out of the juice as possible in to the bowl, remove seeds.  Add all listed ingredients and mix with spoon.  Add the dressing the the mix greens only and toss.
in a deep bowl add cleaned locally grown or organically bought mix greens and toss in dressing and gather amount desire on a serving plate, sprinkle some raw pumpkin seeds, mix sprouts seeds, add a round amount of shredded beets & carrots in the center then decorate the grape tomatoes, avocado slices & pineapple pieces as pictured leaving a space for the patty. Now add one taro/Okinawa potato patty on plate as pictured. 
*(You may subsitute taro for regular potato and Okinawa potato for sweet potato) 

Fresh exotic raw wraps
3 Collard leaf greens (to be use as a wrap)
watercress leaves
mizuna stem & leaves
shredded beets
shredded carrots
shredded daikon
shredded squash
shredded radish
chopped red leaf lettuce
avocado (2 slices each)
cilantro
mint
fresh ogo (seaweed)
3 long steam green onion (the longer the better to tie the wrap together)
chopped raw/unsalted almond, walnut, pinenuts & pumpkin seeds
* 1 papaya (cut in half, seeded and cleaned then cut into long slice pieces)
place cleaned collard green on flat surface.  Add (using creative eyes) all other ingredients and wrap 1 strand of green onion around the wrap and tie together. Take papaya slices and decorate around dipping sauce.
Delicious Healthy Dipping sauce
2 small or 1 large orange
2 tsp finely chopped garlic (add more if you like
2 tsp finely chopped ginger (add more if you like)
1 tsp Bragg's Liquid Amino (healthy soyu.  Only ingredients are: Organic soy bean & filter water)
1 tbsp Bragg's Apple Cider Vinegar
Optional* 1 finely chopped fresh Hawaiian chili pepper (can use any other fresh chili pepper or no chili)
Cut oranges in half and squeeze out as much juice as possible into a dipping bowl.  Discard any seeds. Add all other ingredients then place on plate with the rolls and decorate with papaya slices as pictured.