A Place to Learn and Share Recipes using Maui Grown Foods
Our recipes page is a venue for chefs, amateur cooks, and food enthusiasts to share their recipes, knowledge and tips supporting the use of locally grown foods and medicines. We welcome your contributions.
The symbiotic relationship between growing our food and cooking it is enlivened through our sharing. Learning from each other creative ways to bring the bounty of our local small farmers supports our farmers to continue to support us to have access to real food and deepens our community.
We especially encourage organic, GMO-Free recipes which are full of ingredients you, your neighbor, or your local farmer grew!
The symbiotic relationship between growing our food and cooking it is enlivened through our sharing. Learning from each other creative ways to bring the bounty of our local small farmers supports our farmers to continue to support us to have access to real food and deepens our community.
We especially encourage organic, GMO-Free recipes which are full of ingredients you, your neighbor, or your local farmer grew!
Check out these great TARO recipes from
Marta Greenleaf of Greenleaf Farm
Taro Baked Bread Pudding
- ¾ lb cooked and diced taro
- 3 eggs, separated
- ½ C golden raisins
- ¾ C coconut palm sugar + 1 T for top
- 1 T cinnamon
- ¼ tsp salt
- 1 tsp baking soda
- 1 C coconut flour
- ½ C coconut cream
- 1/2 -3/4 C water (start with ½ C and add more if needed)
- Preheat oven to 350. Oil a loaf pan.
- Combine all ingredients except egg whites and raisinin food processor and process until it forms smooth batter
- Spoon into large mixing bowl and mix in raisins.
- Beat egg whites until soft peaks form and fold into batter.
- Spoon batter into oiled loaf pan, sprinkle 1 T of coconut sugar on top and bake for approx 45 min or until toothpick comes out clean when tested.
- Remove from oven and cool for 10 min. Enjoy hot or cool.
- Delicious with plain yogurt for breakfast.
Taro (Potato) Salad
6 Cups boiled, peeled, then diced taro root
1 Cup diced celery
1/2 Cup diced onion
1/2 Cup diced pickles (sweet or sour)
1 Cup mayo
salt and pepper to taste
Mix all and enjoy
6 Cups boiled, peeled, then diced taro root
1 Cup diced celery
1/2 Cup diced onion
1/2 Cup diced pickles (sweet or sour)
1 Cup mayo
salt and pepper to taste
Mix all and enjoy
Taro, Nut Pate
Serves 4-6
2 C. boiled, peeled and chunkily mashed taro
Combine the next 10 ingredients in food processor and pulse until coarsely ground and sticky:
1 C walnuts
½ C pumpkin seeds
¼ C sesame seeds
1 lg onion, diced
5 cloves garlic, diced
1 jalepeno, fine dice
4 T chopped fresh dill weed
1 tsp. salt
½ tsp black pepper
1 T lemon juice
Mix in mashed taro
If using as pate-this is complete. Spread on crackers or veggie sticks
If making burgers or stuffing, add 1 beaten egg or egg substitute and form into patties, put on well-oiled baking sheet and bake at 375 for 30-45 min.
Or
Stuff inside squash halves and bake until squash is cooked through, approx one hour.
Serves 4-6
2 C. boiled, peeled and chunkily mashed taro
Combine the next 10 ingredients in food processor and pulse until coarsely ground and sticky:
1 C walnuts
½ C pumpkin seeds
¼ C sesame seeds
1 lg onion, diced
5 cloves garlic, diced
1 jalepeno, fine dice
4 T chopped fresh dill weed
1 tsp. salt
½ tsp black pepper
1 T lemon juice
Mix in mashed taro
If using as pate-this is complete. Spread on crackers or veggie sticks
If making burgers or stuffing, add 1 beaten egg or egg substitute and form into patties, put on well-oiled baking sheet and bake at 375 for 30-45 min.
Or
Stuff inside squash halves and bake until squash is cooked through, approx one hour.
Taro Lasagne
Serves 8
2 lb boiled, cooled and peeled taro
1 lb dark greens (kale, collards or swiss chard), chopped
1 large onion, diced
4 cloves garlic, minced
3 T coconut or olive oil
2 jars pasta sauce
1 lb cheese, (mozerella, provolone or combo) grated or sliced grated parmesan cheese
Saute onion in oil. When soft add garlic. Cook for another minute and add greens. Cover and steam for
3-5 min, until wilted.
Slice taro as thinly as possible. Layer in large baking pan, starting with pasta sauce, then taro, greens mixture, pasta sauce, cheese and repeat until finished.
Top layer should be pasta sauce then cheese.
Bake in 375 degree oven for 45 min. Should be bubbly and browned on top.
Serve with grated parmesan and hot pepper flakes
Serves 8
2 lb boiled, cooled and peeled taro
1 lb dark greens (kale, collards or swiss chard), chopped
1 large onion, diced
4 cloves garlic, minced
3 T coconut or olive oil
2 jars pasta sauce
1 lb cheese, (mozerella, provolone or combo) grated or sliced grated parmesan cheese
Saute onion in oil. When soft add garlic. Cook for another minute and add greens. Cover and steam for
3-5 min, until wilted.
Slice taro as thinly as possible. Layer in large baking pan, starting with pasta sauce, then taro, greens mixture, pasta sauce, cheese and repeat until finished.
Top layer should be pasta sauce then cheese.
Bake in 375 degree oven for 45 min. Should be bubbly and browned on top.
Serve with grated parmesan and hot pepper flakes
Taro Patties
Serves 3-4
1 lb cooked, cooled, peeled and grated Taro
1 med. onion, chopped fine
2 cloves garlic, minced
1 jalepeno, minced
1 egg
½ tsp salt
¼ tsp black pepper
Coconut oil for sautéing
Combine all and form into 6-8 patties.
Heat a generous amount of coconut oil in a large pan.
Cook patties on medium heat until thoroughly browned on both sides.
Serve with ketchup.
Variations:
Italian: add basil and oregano. Serve with grated cheese and tomato sauce
Indian: add hot pepper, cumin, curry powder and turmeric. Serve with curry sauce
Thai: add lemongrass, thai basil, cilantro and pepper. Serve with peanut sauce
Japanese: add scallion and soy sauce. Serve with miso sauce
Latkes: Serve above recipe with applesauce
Serves 3-4
1 lb cooked, cooled, peeled and grated Taro
1 med. onion, chopped fine
2 cloves garlic, minced
1 jalepeno, minced
1 egg
½ tsp salt
¼ tsp black pepper
Coconut oil for sautéing
Combine all and form into 6-8 patties.
Heat a generous amount of coconut oil in a large pan.
Cook patties on medium heat until thoroughly browned on both sides.
Serve with ketchup.
Variations:
Italian: add basil and oregano. Serve with grated cheese and tomato sauce
Indian: add hot pepper, cumin, curry powder and turmeric. Serve with curry sauce
Thai: add lemongrass, thai basil, cilantro and pepper. Serve with peanut sauce
Japanese: add scallion and soy sauce. Serve with miso sauce
Latkes: Serve above recipe with applesauce
SPRING LIVER TONIC DISH WITH MAHI
This is a delicious spring dish with naturally cleansing spring greens.
Ingredients:
1 lb Mahi filet cut into 4 portions, other local seasonal fish, or Tofu marinated in tamari
1 TBS minced ginger
1 cup shredded daikon
1 cup shredded burdock root
3 cups pea sprouts, or other sturdy sprout
1/2 cup chopped Chinese chives, or other spring chive
3 cups chopped dandelion leaves
Can add other greens such as watercress, mustard greens, tat soi, baby bok choy, spinach, sweet potato leaves, taro leaves. The combination is good with the least amount being Mustard greens
1/2 cup soaked Lycium (Goji) berries (can be found at a Chinese market or health food store)
1/4 cup water
2 TBS chopped cilantro
Squeeze of fresh lemon juice
Dash of both sesame oil and olive oil
Sprinkle with toasted sesame seeds
Directions:
Preheat broiler on high and place a metal skillet under heat to get hot. Season salmon with salt and white pepper. Heat 1 TBS stock in medium skillet over medium heat. Add ginger and sauté for half-a-minute. Add daikon, burdok, chives, dandelion, lycium berries, and any other greens, and rest of stock. Continue to sauté just until wilted, about 1-1/2 minutes.
Remove hot pan from broiler with a thick hot pad. Place salmon on hot pan and return under heat. Because pan is hot it is cooking on both sides simultaneously. Broil for just a couple minutes, or until done to your liking.
Toss sautéed greens with rest of ingredients. Place salmon on top and sprinkle with toasted sesame seeds.
Mary Lane
www.divinenourishment.net
Ingredients:
1 lb Mahi filet cut into 4 portions, other local seasonal fish, or Tofu marinated in tamari
1 TBS minced ginger
1 cup shredded daikon
1 cup shredded burdock root
3 cups pea sprouts, or other sturdy sprout
1/2 cup chopped Chinese chives, or other spring chive
3 cups chopped dandelion leaves
Can add other greens such as watercress, mustard greens, tat soi, baby bok choy, spinach, sweet potato leaves, taro leaves. The combination is good with the least amount being Mustard greens
1/2 cup soaked Lycium (Goji) berries (can be found at a Chinese market or health food store)
1/4 cup water
2 TBS chopped cilantro
Squeeze of fresh lemon juice
Dash of both sesame oil and olive oil
Sprinkle with toasted sesame seeds
Directions:
Preheat broiler on high and place a metal skillet under heat to get hot. Season salmon with salt and white pepper. Heat 1 TBS stock in medium skillet over medium heat. Add ginger and sauté for half-a-minute. Add daikon, burdok, chives, dandelion, lycium berries, and any other greens, and rest of stock. Continue to sauté just until wilted, about 1-1/2 minutes.
Remove hot pan from broiler with a thick hot pad. Place salmon on hot pan and return under heat. Because pan is hot it is cooking on both sides simultaneously. Broil for just a couple minutes, or until done to your liking.
Toss sautéed greens with rest of ingredients. Place salmon on top and sprinkle with toasted sesame seeds.
Mary Lane
www.divinenourishment.net
February Salad
by Mary of Divine Nourishment
www.divinenourishment.net
2 cups finely shredded kale
2 cups finely shredded cabbage
Sprinkle with fresh lemon or lime juice, mineral salt and light olive or untoasted sesame oil. Add amounts to taste.
Lightly massage salad greens with your hands. This softens greens and cabbage and makes it more digestible and tender.
Add white pepper to taste
Add 1 or two cloves of fresh garlic finely minced
Add 1/2 cup chopped seaweed, either gathered fresh limu or dried wakame, hijiki, arame that has been soaked until soft and chopped.
If you have cilantro growing add a little chopped fresh
Toss together and sprinkle with toasted sesame seeds
See what else is in the garden that can be added for extra flavor, color, and texture.
February Soup
by Mary of Divine Nourishment
www.divinenourishment.net
1 yellow onion chopped
3 cloves chopped garlic
1 inch minced ginger
1/2 cup soaked, chopped seaweed, (rinse seaweed well and soak dry seaweed in cup of water, save to add to soup)
6 cups water or vegetable stock
2 cups finely shredded kale
2 cups finely shredded cabbage
*1 cup cooked adzuki beans, ( another good kidney nourishing ingredient)
dash of tamari
1/2 cup chopped fresh cilantro
Add a little fresh lemon or lime juice
Add white pepper to taste
Saute onion, garlic, ginger
Add water and seaweed water
Once it comes to a light boil turn heat to simmer and add kale and cabbage
When tender add adzuki beans, cilantro, lemon or lime juice and white pepper. Adjust seasoning to taste.
Feel free to add shiitake mushrooms, or other vegetables that are available.
Vegan Banana Pancakes
by Lauralee Blanchard
www.leilanifarmsanctuary.org
Ingredients:
1-1/2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1-1/4 cups non-dairy milk
3 ripe bananas, peeled and sliced
Pure maple syrup or blueberry syrup
Blueberries, strawberries, or raspberries, for garnish
Directions:
1. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and allspice and set aside. In a food processor or blender, combine non-dairy milk and half of banana slices and process until smooth. Pour wet ingredients into dry ingredients, mixing with a few swift strokes until just combined. Fold in remaining banana slices.
2. Heat a lightly oiled griddle or non-stick skillet over medium heat. Ladle about 3 tablespoons of batter onto hot griddle. Cook on one side until small bubbles appear on top, about 1 to 2 minutes. Flip pancakes with a metal spatula and cook until other side is lightly browned, about 1 minute more. Top with maple or blueberry syrup or sliced fresh fruit as desired.
by Lauralee Blanchard
www.leilanifarmsanctuary.org
Ingredients:
1-1/2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1-1/4 cups non-dairy milk
3 ripe bananas, peeled and sliced
Pure maple syrup or blueberry syrup
Blueberries, strawberries, or raspberries, for garnish
Directions:
1. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and allspice and set aside. In a food processor or blender, combine non-dairy milk and half of banana slices and process until smooth. Pour wet ingredients into dry ingredients, mixing with a few swift strokes until just combined. Fold in remaining banana slices.
2. Heat a lightly oiled griddle or non-stick skillet over medium heat. Ladle about 3 tablespoons of batter onto hot griddle. Cook on one side until small bubbles appear on top, about 1 to 2 minutes. Flip pancakes with a metal spatula and cook until other side is lightly browned, about 1 minute more. Top with maple or blueberry syrup or sliced fresh fruit as desired.
Making your own Comfrey Oil
by Mary of Divine Nourishment
1. Harvest the comfrey leaves in the afternoon, after the sun has dried off the morning dew. Wet plant materials will make moldy oils, so it is best to wait at least 36 hours after the last rain before harvesting.
2. In a warm, dry, well-ventilated place (such as an attic, an oven with a pilot light, or even your car!), wilt the whole fresh leaves for 12 hours or until the edges are crispy.
3. Stuff your jar completely full of the whole wilted leaves, leaving a little headroom. Add olive oil until the jar is full to the brim.
4. Tightly seal the jar. Label it with the plant name and date harvested. Put it in a dish on the counter (herbal oils always leak).
5. Tend it a few times a week by poking the plant material down to release air bubbles and topping it off so the level of the oil is above the level of the leaves.
6. After six weeks, strain out the plant material, and your infused oil is ready to use!
7. * You can add plantain leaves to your comfrey oil and it will be very effective on insect bites as well as skin irritations.
Making Salve
1. Your pan and supplies must be moisture free.
2. Place the strained herbal oil in a pan.
3. Add 1/8th cup of beeswax for each cup of oil, and heat over very low heat until the beeswax is melted. If you wish for a softer salve, add a little more oil or a little less beeswax.
It is here that I add my liquid components such as Tea Tree Oil, Grapefruit Seed Extract, Vitamin E, etc.
4. Take a little of this liquid and pour into a container, allowing it to cool. (You can cool it quickly in the refrigerator.) This is like a jelly test. When it has set up, check its consistency and add more beeswax or oil to adjust.
5. Once you are satisfied with the consistency, remove it from the heat and immediately pour into small glass jars or tins.
Recipe provided by Mary Lane of Divine Nourishment
www.divinenourishment.net
Resource: Herbalist Susun Weed
by Mary of Divine Nourishment
1. Harvest the comfrey leaves in the afternoon, after the sun has dried off the morning dew. Wet plant materials will make moldy oils, so it is best to wait at least 36 hours after the last rain before harvesting.
2. In a warm, dry, well-ventilated place (such as an attic, an oven with a pilot light, or even your car!), wilt the whole fresh leaves for 12 hours or until the edges are crispy.
3. Stuff your jar completely full of the whole wilted leaves, leaving a little headroom. Add olive oil until the jar is full to the brim.
4. Tightly seal the jar. Label it with the plant name and date harvested. Put it in a dish on the counter (herbal oils always leak).
5. Tend it a few times a week by poking the plant material down to release air bubbles and topping it off so the level of the oil is above the level of the leaves.
6. After six weeks, strain out the plant material, and your infused oil is ready to use!
7. * You can add plantain leaves to your comfrey oil and it will be very effective on insect bites as well as skin irritations.
Making Salve
1. Your pan and supplies must be moisture free.
2. Place the strained herbal oil in a pan.
3. Add 1/8th cup of beeswax for each cup of oil, and heat over very low heat until the beeswax is melted. If you wish for a softer salve, add a little more oil or a little less beeswax.
It is here that I add my liquid components such as Tea Tree Oil, Grapefruit Seed Extract, Vitamin E, etc.
4. Take a little of this liquid and pour into a container, allowing it to cool. (You can cool it quickly in the refrigerator.) This is like a jelly test. When it has set up, check its consistency and add more beeswax or oil to adjust.
5. Once you are satisfied with the consistency, remove it from the heat and immediately pour into small glass jars or tins.
Recipe provided by Mary Lane of Divine Nourishment
www.divinenourishment.net
Resource: Herbalist Susun Weed
Comfrey, Symphytum uplandica x Background Information
Comfrey is a powerful ally for the garden. Many gardeners and farmers use this plant for its contribution to the soil. Here is a sample of what else comfrey has to offer.
Drinking comfrey infusion has benefitted me in many ways: It keeps my bones strong and flexible. (An old country name for comfrey is "knit bone.") It strengthens my digestion and elimination. It keeps my lungs and respiratory tract healthy. It keeps my face wrinkle-free and my skin and scalp supple. And, please don't forget, comfrey contains special proteins needed for the formation of short-term memory cells.
Comfrey leaves are not only rich in proteins, they are a great source of folic acid, many vitamins, and every mineral and trace mineral we need for a strong immune system, a calm nervous system, and a happy hormone system.
Two or three times a week, I drink a nourishing herbal infusion made by steeping one ounce (by weight!) of dried comfrey (uplandica) leaves and flowering stalks in four cups boiling water in a tightly-lidded quart canning jar for 4-8 hours.
Comfrey ointment heals wounds, cuts, burns, bruises, itches, and most skin problems. But it is most amazing when used to stop friction blisters from forming when you over use your hands or feet--walking, raking, rowing, hoeing, whatever. Even after the blister has swelled and filled with fluid--though better at the first twinge of pain--frequent applications of comfrey ointment will make it disappear as though it was never there. I apply the salve every five minutes for the first hour if I can, then 2-3 times an hour until I go to sleep.
Comfrey is so effective as a wound-healer that one actually has to be careful using it. If only the tissues close to the surface are in contact with the comfrey, it can actually cause the skin to close over, trapping infection inside. Make sure wound has been well cleaned before applying comfrey salve.
Comfrey is a powerful ally for the garden. Many gardeners and farmers use this plant for its contribution to the soil. Here is a sample of what else comfrey has to offer.
Drinking comfrey infusion has benefitted me in many ways: It keeps my bones strong and flexible. (An old country name for comfrey is "knit bone.") It strengthens my digestion and elimination. It keeps my lungs and respiratory tract healthy. It keeps my face wrinkle-free and my skin and scalp supple. And, please don't forget, comfrey contains special proteins needed for the formation of short-term memory cells.
Comfrey leaves are not only rich in proteins, they are a great source of folic acid, many vitamins, and every mineral and trace mineral we need for a strong immune system, a calm nervous system, and a happy hormone system.
Two or three times a week, I drink a nourishing herbal infusion made by steeping one ounce (by weight!) of dried comfrey (uplandica) leaves and flowering stalks in four cups boiling water in a tightly-lidded quart canning jar for 4-8 hours.
Comfrey ointment heals wounds, cuts, burns, bruises, itches, and most skin problems. But it is most amazing when used to stop friction blisters from forming when you over use your hands or feet--walking, raking, rowing, hoeing, whatever. Even after the blister has swelled and filled with fluid--though better at the first twinge of pain--frequent applications of comfrey ointment will make it disappear as though it was never there. I apply the salve every five minutes for the first hour if I can, then 2-3 times an hour until I go to sleep.
Comfrey is so effective as a wound-healer that one actually has to be careful using it. If only the tissues close to the surface are in contact with the comfrey, it can actually cause the skin to close over, trapping infection inside. Make sure wound has been well cleaned before applying comfrey salve.