[Organic or Local Fruits where possible]

Juice these who in your juicer:

Citrus: about 1-2 Cups of Tangerines, Oranges, or Tangelos
(peeled and seeded as much as possible)

1-2 Apples (we use Fuji or Green Granny)

Add in and use a Hand Blender:

1 Cup (Frozen Kale, spine removed and pounded into flakes)

1-2 Frozen Bananas 

* This is an excellent breakfast. Serve it in a wine glass and your husband will 

drink it! No dairy and no ice needed!

* Feel free to add anything else you have in abundance: pears, kiwi, mangoes are excellent, star fruit, lilikoi 
...  just about any fruit is fine to taste. If you are off island and have local cantalopes and honeydew, that works!
Don’t have frozen bananas, no problem, just add strawberries or blueberries but the banana is key.
 
 

Lomi Lomi Kale
(Lilikoi's Version) 2011

Basic Ingredients:
1. Organic Kale (Curly or Dinosaur "Lacinato Hybrid")
2. Juice of fresh Lime or Lemon
3. 1 clove garlic or more to your desired palate
4. minced red onion or you choice of any type of onion
5. Extra Virgin Olive Oil "EVO"
6. Bragg's liquid Aminos
7. Balsamic Vinegar of your choice
8. Salt (optional)
9. Ground or Fresh Pepper (optional)
10. Veggies of your choosing

Lilikoi's Basic Ingredients:

1. All of the above ingredients (I use a variety of Balsamics, including
white, blackberry, pomegranite, and ginger pear). Also may add a touch
of roasted sesame olive oil. You can use whatever you have on hand.
2. Grape Tomatoes (sliced)
3. Japanese or English variety of Cucumbers (large dice)
4. Baby Organic Carrots (sliced)
5. Sweet Baby Bell Peppers (sliced) "orange, red, yellow"
6. Sautéed Mushrooms (in olive oil not butter)
7. Creamy Feta or Goat Cheese works well too

Directions:
1. Remove Kale leaves from spine
2. Wash & Spin Dry
3. Sauté Mushrooms in EVO (here you can salt & pepper them and add more garlic if you wish.
4. Slice/Chop into ribbons - about 1/4 - 1/2 inch, however you like it
5. add carrots, cucumbers, sweet baby bells, garlic, & onions
6. Drench with juice of whole , fresh lime or lemon
7. To taste: Drizzle EVO, Bragg's Liquid Aminos, Balsamics
8. Massage the Kale Mix until all ingredients are incorporated evenly
9. You can now lightly toss in your tomatoes, sautéed mushrooms, & feta or goat cheese.
10.Because I LOVE sautéed Mushrooms, I always add this ingredient if I have it.
11.Serve immediately or Chill for later (this will keep in your refrigerator for at least 3 or ore days but my batch always last no more than 2 days before it's devoured!

* Use your imagination and add whatever you want to the final recipe. I have tossed in sautéed prawns, served it with leftover chicken, quinoa, hard boiled eggs, or Alaskan salmon. If you are allergic to vinegar, use lime or lemon juice only. Experiment and have fun. Try using fresh Lilikoi juice. Always best to use a high quality stainless steel knife as you'll avoid browned edges for any leafy green.

Other Variations: Okinawan Sweet Potato, Tofu, Butternut Squash. Nuts of all kinds ... I have used roasted pepitas (pumpkin seeds), cashews, roasted macadamia nuts, and pine nuts. Toss in some fresh basil or any herbs you like. Green onions and fresh dill can add a nice twist. It can be a side dish or a whole meal. The possibilities are endless. Enjoy!

If you enjoyed some Lau Lau at your Luau ... give this healthy version a try:

Ingredients:
2 or more Big Bunches fresh Kale leaves picked off ribs (if it's easier to wrap, you can wilt the kale with hot water)
10 Boneless & Skinless Chicken Thighs
Salmon or butterfish, cut in 10 (1-2) inch pcs 
Lightly sprinkle Rock Salt (or any Hawaiian Salt Mix) on top of chicken & fish
12 – 15 Large Ti leaves (cleaned and deboned) or use parchment (with aluminum foil over it if you want to)
A drizzling of sesame oil & EVO is optional. Just depends if you decide to use the skin of fish & chicken. 
* I use Salmon or butterfish as they are oilier fish.

Directions
Wash the Ti leaves thoroughly.  Remove stem & fibrous part of veins by pulling gently with the tip of a knife from the stem out to the base of the leaves.
(Those of you back home in the states can use parchment) Place chicken and fish on a flat tray. Sprinkle just one side with the salt. (Or you can place chicken in a bowl and work together). I tend to use less salt by just salting 1 side, especially for the fish. Optional: Drizzle with sesame & olive oil (I used Roasted Japanese Sesame Olive Oil).  Arrange lots of Kale leaves, the largest on the bottom. Place chicken with fat side up if you leave the skin on. Place fish on top of chicken. Fold leaves over chicken & fish to create a bundle (puolo). Place lau lau on the end of a Ti leaf & wrap tightly. Wrap another Ti leaf around in the opposite direction, thereby forming a flat package.(or use parchment and form a bundle tucking it in Chinese butcher style) With Ti leaves you don’t really need string as you can tuck the stem through the rib to secure it. Place all bundles in a steamer. As soon as water is boiling, turn heat to low. Steam lau lau 1.5 to 2 hrs. (It's really important to check the level of water in the pot as it boils down really fast) Remove string before serving. Serve hot with steamed rice or poi if you can find it .

Substitutions: 
Use your imagination. You can substitute the chicken for pork, the fish for any other type of fish, preferably an oilier fish. Here in Hawaii, we also make Lau Lau with the purple Okinawan Sweet Potato but you can use regular sweet potatoes or butternut squash. I was thinking today that eggplant might be a good alternative. I guess I had better try it before I suggest it. I actually ran out of chicken the other day and made a few with only salmon. The beauty of not having to use the taro leaves is that it shortens the prep and cooking time. Keep in mind that fish cooks faster than chicken, and of course chicken faster than pork. Have fun and hope it turns out ONO (tasty/delicious)!