Dinner in Kauai: A tribute to your inner garden island goddess + why tocos can help your life get that much creamier
I have no idea how anyone can go more than a day without greens. It legitimately blows my socks off. It also blows my mind. After my first or second breakfast is over, its greens from there on out as the forefront of every meal. Would I like some salad with my dinner? More like would i like some dinner with my salad. . . . .
Having been on Kauai almost a year, every day Im thankful to be surrounded by the freshest food in my entire life. Its literally growing outside my window, fresh papaya + citrus + kale + herbs + potatoes + avocados + bananas + greens just a few steps away each morning the bright hot sun begins to rise over my hill. Magestic doesnt even begin to cover this land. I havent been to a Chipotle, Whole foods, fast food joint, or smokey bar in over a year and I couldnt be happier! Not to say that Kauai doesnt have its dive bars + family size popcorn chicken joints, but no one I have come across seems to even step foot or have any interest in this stuff simply because fresh food is so much better.
Going through my herbalism program, i have come to grow an even closer connection to the importance of plants for overall healing and balance. I have developed a stigma against overfueling yourself, and try to maximize my meal times so that I am eating less QUANTITY but higher QUALITY. Adaptogenic herbs, sprouted nuts and seeds, fresh fish + eggs, myriad sea algaes, greens galore, and fermented anything is part of my repertoire. Especially during the summer months, I run best on light foods but tend to eat more frequently throughout the day. I also move in to a state of fire when summer hits and have tons more energy, so end up amping up fitness. That being said, high quality nutrition is imperative.
Every part of my day is backed by this herbal revolution I am perpetuating from experience, and this goddess vibed out Kauai style dinner is nothing short of that. Boxed greens is something I do not miss.
I was craving as much greens as I could fathom this evening, with as little dressing so that I could taste the natural sweetness, so I chose a simple avocado oil + sea salt + black pepper toss for the salad. Dont worry, the veggies have tons of dressing because after I ate this pound of greens, I was back to my old self. I added tocos and ashitaba to the already extremely nourishing toss to take it to the next level and show you an easy way to cream your meal time the righteous way.
Ashitaba is an excellent source of B6 + B12 for all my fellow plant based bombshells out there and is considered a shen tonic, thus promoting a sense of well being and connection to the spirit. This green powder nourishes the blood + promotes health circulation and production of breast milk. Tocos brings forth a deliciously creamy texture alongside its slew of holistic helpers by the names of Vitamins D + E. Tocos helps rebuild connective tissues (hello fitspo summer!) and helps to facilitate the detoxification process. Calcium, Potassium, Magnesium, Phosphorus, Iron, Zinc, Manganese, Copper, Iodine and other Trace Minerals dont hurt too bad either. This is a true skin food, and that is one of my goals this summer! These are all things that sound pretty good to me, so im gonna go ahead and eat them in my dinner.
Don't know where to find these new must-haves? Ive got you covered in my shop.
Goddess reset salad: serves ONE hungry beauty belly
5 cups grown-up spinach
2 cups dandelion greens
handful of sprouts of choice
1/2 cup quinoa
1/4 cup organic unsweetened dried cranberries
2 tablespoons avocado oil
1/2 tsp each pink salt + black pepper
Toss the spinach + dandelion + sprouts in oil, salt, and pepper. Let sit for 3-5 minutes. Add in the quinoa + cranberries. No excuses.......
Flank veggies with creamy ashitaba-tocos toss //
Spiced flank veggies:
1/2 head yellow cauliflower (cut into long pieces)
1 large organic carrot (sliced diagonally in medallions)
1/2 large zucchini (sliced in diagonal medallions)
1/2 tsp chili pepper
3 tablespoons avocado oil
1 tablespoon dried oregano leaves
Once properly prepped, toss vegetables with remaining ingredients + bake on 350 for 25 minutes or until just cooked.
Creamy ashitaba-tocos toss: There will be leftover dressing for sure!
1 tablespoon tahini
1/2 large cucumber
1 tsp ashitaba
1/4 cup apple cider vinegar
1 clove garlic
1/2 cup avocado oil
water (optional if desired)
Blend together and spoon about 3 tablespoons onto your flank veggies. Store remaining dressing in glass container up to two weeks.