"Satay'in Alive" Vegan Satay Soup with Chickpeas & Tofu for Souper Soup, Salad & Sammie) Sundays

There has been so much pain this week with protests, riots, and so many people hurting, that it seems a bit frivolous to post a soup. But soup is my comfort, both making it and eating it, and while I won't go through the list of things I am doing to understand, to do better, to be better, as none of it seems truly enough, please know that I am trying. I see you, I hear you, I support you, and I stand with you. Black Lives Matter.

My soup inspiration this week comes from a spice blend. I was happy to get a package a few weeks ago with two more seasoning blends from The Book Club Cookbook whose line of Book Blends, Song Blends and TV Blends are both punny and delicious. In that box I received the Book Blend, Shallot's Web (air-dried shallots that I used in these baked eggs) and the Song Blend, Satay'in Alive. I wanted to do something fun with this blend and decided on making a vegan satay in a bowl, a soup full of spice and peanutty goodness.

Although I highly suggest you go online and order some of this blend of garlic, onion, coriander, orange zest, lemongrass, turmeric, smoked paprika ginger, salt, chipotle powder and cayenne, the flavors you find in the Indonesian dish of skewered meats, marinated and grilled. (Right now they are donating part of their proceeds to the NACCP Legal Defense Fund and Donor Choice) If you can't wait, you can blend your own seasoning--there are plenty recipes online. (You just won't get the delight of recieving the cute box, fun labeled bottle and delicious blend.) ;-)

For the soup, I used the spices as a base with veggies and aromatics, canned fire-roasted tomatoes, chickpeas, vegetable broth, peanut butter, cubed tofu and lime juice. Then topped it with some of the things you gt with satay--julienned cucumbers, cilantro, chopped smoked peanuts and lime wedges. You could of course swap out the tofu for meat, chicken or shrimp.

Satay'in Alive Vegetarian Satay Soup with Chickpeas & Tofu
By Deb, Khaki Kitchen
(Makes About 6 Servings)

2 Tbsp olive oil
1 large onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
1/2 Tbsp minced ginger
3 cloves garlic minced
2 1/2 Tbsp Satay'in Alive Satay Seasoning or equivalent Spices
1/2 Tbsp yellow curry powder blend
5 cups vegetable broth
1 can (14.5 oz) diced fire-roasted tomatoes with juice
1 can chickpeas, drained and rinsed
1 heaping cup creamy peanut butter
about 1/3 cup brown sugar, or to taste 
1 lb extra-firm tofu, water pressed out & cut into 1-inch cubes
1 can (15 oz) coconut milk
juice of 2 limes, or two taste + extra wedges for serving
sea salt and black pepper to taste, if needed
To Serve: chopped fresh cilantro, chopped peanuts (I used smoked peanuts), julienned cucumber, lime wedges, Sriracha or sambal oelek (Indonesian chili suce) and basmati rice if desired

Heat the olive oil in a large soup pot over medium heat. Add onion, carrot and celery and cook until softened, about 6 to 7 minutes. Add the ginger, garlic, Satay'in Alive Seasoning, and curry powder, cooking another minute or two until fragrant. Add broth, tomatoes with their juices, and chickpeas and bring to a boil. Reduce heat to simmer, whisk in the peanut butter and brown sugar until smooth. Let soup simmer for about 10 minutes or until veggies are just tender and flavors meld.

Gently stir in the tofu cubes and coconut milk and return to a gentle simmer for about 10 minutes. Add lime juice, taste and adjust seasoning--adding sea salt and pepper if needed. (Depending on the broth & peanut butter you use--you may not need much if any salt). 

When ready to serve, ladle into bowls and top with cucumber, peanut and fresh cilantro. Serve with lime wedges and chili sauce or paste on the side and with basmati rice if desired. Enjoy!

Notes/Results: This soup is so good! It's rich and satisfying, but not too heavy--the lime juice and spice lighten up all of the creamy richness. That also makes it good for eating in warm weather or cold. Originally I didn't have the sugar in the soup but it needed the balance of flavor so I added it and wrote it into the recipe. Play with the flavors and spice level to your liking--it's not very spicy, so if you want you can add more to the soup itself or serve it along side. I am very happy with how it turned out--it's a great way to use this fun seasoning blend (thank you Judy & The Book Club Cookbook) and I will happily make it again.

You can see the other dishes I've created with these seasoning blends:

North Carolina Fish Stew with Where the Crawdads Zing Compound Butter 

(Not So Traditional) White Soup with Dried and Prejudice Seasoned Salt

Note: I received these seasoning blends to try from The Book Club Cookbook. I was not compensated in any way for my posts and my feelings and experiences using them are my own. 

Let's see who awaits in the Souper Sundays kitchen this week:

Tina of Novel Meals brought Fresh Fruit Salad inspired by the food in Rosamunde Pilcher's classic novel, The Shell Seekers, saying "The fresh fruit available in England might have been different than what I had on hand, but it’s a refreshing accompaniment to any meal."

Thank you to Tina for joining me this week!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, health week. Be well and be better. 
 

Blueberry Lavender Tea Infused Chia Seed Pudding Parfaits {#SipBySip Tea Party}

I am very excited to be taking part in the #SipBySip Tea Party today, hosted by Camilla of Culinary Adventures with Camilla and sponsored by The Republic of Tea to celebrate the release of their Beautifying Botanicals line.

(FTC Disclosure: I received free tea from the sponsor company for the purpose of reviewing and creating recipes. All opinions are my own.)

I admit to already being a fan of The Republic of Tea and several of their tins (Ginger Peach, Hibiscus Pineapple Lychee, get some ZZZ's, Immunity Super Green...) regularly grace my panty tea shelf, so I was looking forward to sampling the new botanical line featuring: 

• Daily Beauty Blueberry Lavender Tea (Organic green rooibos, organic hibiscus, organic lemongrass, organic rosehips, blue butterfly pea flower, apple, organic lavender, organic hibiscus extract, sweet blackberry leaves, organic lemon balm, bamboo, blueberry, schizandra extract and natural blueberry flavor) and  

• Beauty Sleep Chamomile Rose (Organic hibiscus, biodynamic chamomile, organic rosehips, organic lemongrass, blue butterfly pea flower, sweet blackberry leaves, licorice, organic hibiscus extract, bamboo, schizandra extract, natural honey flavor and natural rose flavor).

I had a little trepidation too since anything with strong florals like lavender and rose as ingredients needs a deft hand so it isn't like drinking a bowl of rehydrated potpourri, but I needn't have worried since The Republic of Tea has done their usual excellent blending of flavors so the teas are well-balanced and the floral notes are pleasant rather than overpowering. Both teabags brew a lovely color of herbal tea or tisane (sorry I didn't take a pic when sampling) and are a treat to sip. The packaging is beautiful and perfectly matches the tea--in colors and mood. (I think a tin of these teas paired with an antique tea cup in similar colors would be a lovely Mother's Day, bridal shower, or birthday gift.) 

For the task of creating a tea-infused recipe, I chose Daily Beauty and wanted to make a healthier pudding that nodded to all of the healthy botanicals in the tea. I love eating chia seed puddings and they make great breakfasts or snacks as the chia seeds are filling without being heavy and provide many good nutrients like fiber, protein and Omega 3 fatty acids and are hydrating too. 

I made a simple blueberry compote to serve with the chia pudding and ended up layering the pudding and compote with fresh blueberries and topping it with dollops of coconut yogurt. Putting them in jars is fun and gives me a grab-and-go breakfast to take to work. 
 

Since the tea is not overpowering, I used 3 bags in my coconut milk and added 1/2 tsp of culinary lavender. Since these teas are really botanicals or tisanes and not actual tea, I steeped them for about 15 minutes, to maximize the flavor without fear of the tannins that occur in 'real' tea (grown from camellia sinensis bush) making it bitter. 

Note: What is a lovely purpley-blue in the cup takes on a bit of a grayish cast in coconut milk, so I added a touch of purple food coloring to my chia pudding which gave it a light lavender hue that doesn't come through well in the photos.

 
Blueberry Lavender Tea Infused Chia Seed Pudding
By Deb, Kahakai Kitchen
(Makes 4 Servings)

1 can coconut milk + extra if needed
1 Tbsp honey
1 tsp vanilla extract
1/2 tsp culinary lavender
3 bags of Republic of Tea's Daily Beauty Blueberry Lavender Tea
1/3 cup chia seeds
purple food coloring (optional) 

In a medium-sized saucepan, whisk the coconut milk, honey, vanilla and culinary lavender together. Add the tea bags and bring slowly to a simmer over medium-low heat--stirring and not letting the milk boil or scorch.  Once at a simmer, remove from heat, cover and allow tea bags to steep about 10 minutes. 

Pour the mixture through a strainer into a medium bowl, pressing on the tea bags against the strainer with a wooden spoon in order to press out all of the liquid, then discard tea bags . Allow strained mixture to cool to room temperature. Once mixture is cool, add the chis seeds, whisking them in and then set the mixture aside for 30 minutes, stirring every 10 minutes or so to avoid the seeds clumping together. Add a couple of drops of purple food coloring if desired. Cover tightly and place pudding in the fridge several hours, preferably overnight.

Once pudding has set, remove it from the fridge and stir it, adding additional coconut milk if mixture is too thick or firm.

-----

Blueberry Compote for Parfaits
By Deb, Kahakai Kitchen
(Makes about 1 1/2 cups Compote)

3 heaping cups fresh or frozen (thawed) blueberries
1/3 cup brown sugar
1 Tbsp lemon juice

Place the blueberries, brown sugar, lemon juice, and 1/3 cup of water into a small saucepan and heat over medium. Bring to a simmer and simmer about 15 to 20 minutes, stirring ocassionally, until mixture has thickened. Set aside and allow to cool before making parfaits.

To Assemble: Blueberry Lavender Tea Infused Chia Seed Pudding Parfaits:

Alternate layers of the blueberry compote, the chia seed pudding, fresh blueberries and yogurt of choice (optional) in small juice glasses or jars. Garnish parfait tops with fresh blueberries and a few buds of culinary lavender. Enjoy!

Notes/Results: I really like the pudding--especially when layered with the blueberry compote and am happy how these turned out. Blueberry is the prominent flavor with the lavender as more of an after note. The fresh blueberries and yogurt are optional but add different textural elements to the parfaits. I ate one last night for a dessert/snack and took another for breakfast today and I would happily make them again.

I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Check out the #SipBySip bloggers and their recipe creations and reviews:

• Afternoon Tea by Jane's Adventures in Dinner
• Blueberry Lavender Tea Cookies by Hezzi-D's Books and Cooks
• Blueberry Lavender Tea Infused Chia Seed Pudding by Kahakai Kitchen
• Color Changing Sparkling Tea by Amy's Cooking Adventures
• Creamy Pasta with Vegetables by Simple and Savory
• Girl Time! A Sipping Beauties Tea Party by Culinary Adventures with Camilla
• Mini Spinach Frittatas by Karen's Kitchen Stories
• No Churn Blueberry Lavender Ice Cream by Our Good Life
• Rose Water Tea Cake by Family Around the Table
• Summer Berry Pudding by A Kitchen Hoor's Adventures
• Time to Relax and Rejuvenate by A Day in the Life on the Farm

A big thank you to our sponsor! And mahalo to Camilla for hosting and for the packs of lavender and honey she included with our tea.

You can find The Republic of Tea on the web, Twitter, Facebook, Pinterest,& Instagram

 

Gingery Green Curry Miso Broth with Zucchini Noodles, Kitchen Tools Review & Giveway {#worksmarter #sharpenyourkitcheniq}

When my blogging friend, the amazing Camilla of Culinary Adventures with Camilla was gathering a few bloggers together to test kitchen tools from KitchenIQ and create a recipe using them, I quickly signed up--especially hearing that one, an all-in-one ginger tool, might help me with my ginger problem. Yes, I have a ginger problem. I love the flavor of ginger and using it in my recipes but I REALLY hate messing with it--peeling it, grating it, and trying to do it quickly and efficiently without losing all of the wonderful ginger juice that fresh ginger puts out. I will confess that I often resort to those frozen ginger cubes or ginger in a tube--just to save myself the hassle. I was also looking forward to testing the spice grater and the zester as I love cooking with spices and between citrus, cheese, and chocolate, I find myself zesting often.

  The three KitchenIQ products we would be testing were:

• V-etched Better Zester – an award winning zester
• The Grate Ginger Tool – this one tool can peel, grate, slice and extract juice from ginger
• V-etched Spice Grater – the ultimate grater for the freshest spices

Note: KitchenIQ has supplied these three products to me for free (and a set to giveaway to one U.S. reader below) in return for a fair and honest product test and review so I'll give you my thoughts on each of them--how easy they were to use, how well they worked, and (important to me) how easier they were to clean, care for and put away.

The V-etched Better Zester:

I have a microplane zester that I was given by and friend and that I use pretty much constantly so I wasn't sure that I needed a new one but the V-etched Better Zester lives up to the name, it is actually better than my microplane for a few reasons. It has a comfortable handle that is easy to grip--which I like as my old zester is one long strip of teeth/blades. This zester also has 300 tiny teeth that really catch the peel well, without the pith (as long as you don't press too hard). My main love and something I didn't realize I loved so much is the storage container on the back of the zester that not ony collect and measures whatever you are zesting, it has a tiny "squeegee" that removes the moist zest from the citrus from the back of the blade, making clean up a snap and giving you dry, sprinkle worthy citrus zest. Love it! I also tested it with Parmigiano-Reggiano and bittersweet chocolate and it was equally handy for grating, measuring, and cleaning up afterward. Sorry old zester, you have been replaced! 

The Grate Ginger Tool:

As I mentioned, this was the tool I was most interested in trying and I was not disappointed. Everything you need to work with ginger is together in one hand-size tool. This one took its first test with the back-of-the-package instructions handy to review as I went through the different steps to peel, juice, grate and slice a piece of fresh ginger. Probably everyone knows the best way to peel ginger is with a spoon but the hard green plastic spoon that is attached is equally as effective in in removing the skin as a regular spoon. Juicing and grating sort of happen together and this was my favorite part about the tool--you simply grate your peeled ginger, remove the grater tray and use the grater cover to press the juice from the pulp--with no waste. You can then use the juice--or reserve it for other recipes and use the finely grated ginger. There is also the magic "squeegee" that runs along the underside of the blade as you pull it out and cleans the ginger from the grater making it easy to clean. I tried the slicer and it works pretty well with the blade slicing fairly easily through the tough ginger root. I usually slice my ginger thicker than this blade does, but I don't see that as a problem for most recipes and it in fact might be better for some. Out of the three tools, this one has the most pieces and I realize I am going to have to be careful not to lose the clear blade cover and forget to put the spoon back in ;-) but it does clean and go back together pretty easily. I did not try it with the other aromatics it was recommend to be used for like garlic and daikon, but I am sure I will soon. Another win--I would buy this one for myself or as a gift.

The V-etched Spice Grater:

I have an electric spice grinder that I seldom use because I hate dragging it out of the cupboard, cleaning any leftover spices that I didn't clean well the last time and plugging it in, then repeating the whole process. So I either tend to use my spices whole--as in my chai tea blend or I resort to quickly grabbing my jarred powdered spices. This grater is easy and fast to grab, has tiny sharp teeth for hard spices, and makes quick work of cinnamon, nutmeg, and one of my favorite spices, star anise. There is a tray to catch the grated spices so you can easily measure them for your dishes. I saw on the package that you can grate nuts (walnuts and pecans are shown) and I am looking forward to trying that. The blade and tray are easily rinsed and wiped clean and it is a lot more convenient than dragging my grinder down on a regular basis for hard spices. Sometimes a bit of the spice I was grating flew loose, or I found that I lose a little more of the spice at the very end than I do with an electronic grinder, but the consistent fine powder I got and the ease of using it outweigh that in my opinion. A great tool for any spice-loving cook.

Overall:

I have a very small and too-full-of-stuff kitchen so as much as I love them, I try to limit my kitchen tools to those that I use regularly, have more than one purpose, and really work. All three of these KitchenIQ tools pass the taste and I will be using them all often--plus they are just fun to use and to look at with their bright colors and shapes. An honest thumbs up to all three of these tools from me.

Be sure to check out the giveaway below for a chance to win your own set.

Besides testing the tools, we were asked to come up with a recipe that allowed us to showcase the tools in action. I had several things in mind but in the end, it was a craving for a brothy and flavorful bowl of zucchini noodles that came to mind. I wanted something quick and easy but with a good mix of flavors and my own touch, so I enhanced prepared green curry paste and white miso with grated ginger and ginger juice from The Great Ginger Tool, added a kiss of star anise to add complexity with the V-etched Spice Grater, and finished it with lime juice and perfect zest from the V-etched Better Zester. 

This is a light lunch dish that goes together quickly and is about the flavor of the broth so I kept to spiralized zucchini noodles but you could of course use any quick cooking noodle and add other veggies and/or tofu or another protein to bulk it up however you like. 

Gingery Green Curry Miso Broth with Zucchini Noodles
By Deb, Kahakai Kitchen
(Serves 2)

1 Tbsp coconut oil (or olive oil)
2 green onions, chopped
1 Tbsp finely grated ginger
2 Tbsp Thai Green Curry paste (I use Thai Kitchen brand)
1 Tbsp ginger juice (optional)
4 cups good veggie broth
1 cup water
1/2 tsp star anise
2 medium zucchini, spiralized into a fettuccine noodle size, or rice noodles, or noodles of choice
2 Tbsp white miso paste
2 tbsp fresh lime juice
1/2 Tbsp lime zest
salt and pepper to taste
fresh lime zest and sesame seeds to garnish

Heat oil in a medium sauce pan and add green onions, grated ginger, and green curry paste. Cook until fragrant, about 2-3 minutes. Add ginger juice if using (I recommend), veggie broth, and water and bring to a boil. Reduce heat and simmer soup about 10 minutes to meld flavors.

Add zucchini noodles and let cook for 3-4 minutes until just tender. Place the miso paste into a small bowl and ladle in a cup of the hot broth. Whisk thoroughly with a fork until miso paste is dissolved into the broth, then add broth back into the soup. Add lime juice and 1/2 Tbsp of the zest. Taste for seasoning and add additional lime juice and salt and pepper as desired.  

Divide into two large bowls. Garnish with additional lime zest and sesame seeds. Enjoy!

Notes/Results: This is a simple dish that really packs in the Asian-inspired flavors and totally hit the spot for my ginger, green curry, and miso cravings--why should I have to choose just one? The lime juice and zest keep it bright and the star anise is there--subtle in the background--but making you wonder why this broth is so darn good. I won't lie, I ate both servings myself because I didn't want to stop eating it. ;-) I will happily make this again using my fun new tools. 

I'm linking up this tasty soup to Souper Sundays, hosted here at Kahakai Kitchen. Each Sunday we feature delicious soups, salads, and sandwiches from friends around the blogosphere--please join in if you have any to share. Here's this week's post and linkup.   

***KitchenIQ Tools Giveaway!***

Note: KitchenIQ is generously providing a Three-Tool Prize Package to one lucky U.S. resident (in the 48 contiguous states--sorry!) Winner will be chosen by Rafflecopter and notified here as well as email and have 48 hours to respond or the next winner will be chosen. We cannot be held responsible for items lost in the mail.

To enter the Rafflecopter Giveaway below, leave a comment (Because I like to read them!) ;-) telling me about either your favorite kitchen tool to use or your worst kitchen chore to complete.

There are a few other optional ways to get more entries to win: 1) Tweet about this giveaway or 2) follow me on Twitter (@DebinHawaii) and/or KitchenIQ (@KitchenIQ),  (Note: You can still get extra entries even if you already follow me or KitchenIQ on Twitter.)

Deadline for entry is Tuesday, June 6th.

a Rafflecopter giveaway

Good Luck!

Heavenly Island Lifestyle Restaurant at Shoreline Waikiki Hotel {Media Dinner & Restaurant Review}

Like many bloggers, I get periodic requests to attend a media event or try out a new restaurant. I don't do it a lot. Often it is due to time constraints, sometimes due to the type of restaurant--for a mostly-veggie-with-some-fish-thrown-in blog, I get a lot of steakhouse and meat-centric invitations. ;-)  When the email for the new Heavenly Island Lifestyle Restaurant came through, I was immediately attracted to the philosophy and the menu. A 'health-conscious menu reflecting the richness of Hawaii and using local and organic ingredients' is something I can get behind. So, I asked if I could bring my favorite foodie friend Natalie along, and Monday night we met up with a dozen or so bloggers, food and travel writers, and other foodie types to check it out.

*Hotel & hotel room photo provided from Shoreline Hotel Waikiki & Joie de Vivre

Heavenly restaurant is at the Shoreline Hotel Waikiki, a hotel that was purchased and renovated as a boutique hotel by the popular Joie de Vivre Hotel group about a year ago. Both the hotel interior and the restaurant have a beachy, surf chic feel. I neglected to get (iPhone) photos of more than the food (yes, I have a one-track mind and stomach) but Natalie got a lot of great interior shots (check her photos out on Twitter @asknatalie and Instagram asknataliehawaii). 

The restaurant had a soft opening about a month ago and has been serving breakfast and lunch. Monday night they were very brave to host a media dinner on their very first night of serving their dinner menu. We were welcomed with a variety of tropical fruit mimosas (mine was mango) and given an extensive tasting menu with shared plates of thirteen of their menu items. The actual restaurant menu was provided with the details of each dish with local and organic items clearly called out. The back of the restaurant menu features the different local vendors that the restaurant sources the bulk of their ingredients from.

Plating of the dishes was fun and in keeping with the surfer chic vibe of the restaurant. The pupus--appetizers came out on wooden boards inscribed with the restaurant name. Heavenly's take on a bagna cauda featuring a miso paste instead of garlic oil for dipping had a small glass "vase" filled with a bouquet of fresh veggies for dipping. The poke came with a kale salad, a chunk of fresh ginger and a grater to add the amount of ginger you like. Being a big ginger fan, I appreciate being able to add a lot to my dish without worrying about any less ginger-loving dining companions. The guacamole was chunky and fresh and served with cilantro, taro chips and corn chips. I think the chip amount could be increased a bit--especially for sharing. It's hard to make mushrooms look pretty but the meaty Hamakua mushrooms made this mushroom addict very happy. The standout appetizer dish for me was the Kona 'Kanpachi' Coconut Ceviche. The kanpachi (aka kampachi, amberjack, yellowtail), was fresh and buttery, the disks of Big Island hearts of palm added a nice crunch beneath, while the coconut oil, cilantro and lime made a flavorful dressing. 
 
There was a bit of a wait between courses but given the number of dishes for our group, the fact that this was their first night of dinner operations, and that they were serving a decent-sized crowd of customers too, the kinks in service speed were expected. It looked like food was coming out in a timely fashion for the bar and smaller groups. The service was friendly, my water glass was constantly filled and the (organic) wine was plentiful. We had good company at our table including John Henry, the Regional Managing Director for Joie de Vivre, fresh off the plane from San Francisco, Will McGough a free-lance travel writer (Wake and Wander) on a hiking adventure through the islands, and @saGEMom, from Hawaii Mom Blog and Sage and Savvy, a local blogger who I have followed on Twitter from a while now but had not had the pleasure of meeting until last night.   

Green Cobb Salad was next up--I didn't get a great shot of it mixed up but hidden in that forest of green were lentils and quinoa and the herby green dressing was light and complimented it well--another favorite dish for me. (I hid my pre-mixing photo in with the main dishes above.) Speaking of our Main Dish and "Rice, Pho & Pasta" courses, there was sauteed Shinsato pork with (more yea!) mushrooms and onions in a very lickable ginger sauce. The Makaweli Ranch ribeye came out tender and was sizzling in a decadent truffle sauce with local veggies. If you regularly read this blog you know I am no longer a  regular meat eater but, I make an exception for tasting menus and I had a bite of each of the meat options to try them out. (How I suffer for my art!) ;-) I also had a bite of the patty on Heavenly's Organic Veggie & Beans Loco Moco. Loco Moco is a Hawaii classic and Heavenly's take on it--with a 10-grain rice and black bean mixture and a ginger and soy glaze instead of gravy, was fabulous. The egg was cooked perfectly--as you can see from the photo as it was cut open. I would return for this Loco Moco--but for my veg-friendly soul, I would ask to order it with more vegetables and no patty. I would have liked a bit more herb flavor or acidity to balance all of the creamy in the Kuhuku Shrimp Ravioli but I liked the cauliflower on top. It could also be that even sharing plates, I was getting pretty full by the time the pasta hit the table so was looking for something that 'popped' more in flavor.

As stuffed as we were getting, we did manage to squeeze in tastes of the three desserts. I liked that the House Made Kona Coffee Tiramisu was not too heavy and that there wasn't an overpowering harsh rum flavor that you get in some tiramisus. In this one the coffee and chocolate flavors were at the forefront. The 'Pina Colada' had coconut sorbet on the bottom and a Maui Gold pineapple shave ice on top with jelly cubes (coffee jelly?) in between--a good combo of sweet and tangy and not too heavy. Having a love for both crème brûlée and ginger--I had a feeling it would be my favorite dessert and I was right. The ginger was present without being overpowering and it was light and creamy.

As we were enjoying the last bites of dessert, our host "Mild" (Makoto Hasegawa), Heavenly's manager, brought out the Executive Chef, Keigo Yoshimoto (see center photo of first collage). Chef Yoshimoto is the chef for the Aloha Table Group --including Aloha Table and Goofy Cafe & Dine (both in Waikiki). The chef's attention to detail and Mild's attention to service made for an overall delicious and fun evening. 

Would I return on my own dime to Heavenly Island Lifestyle? Yes, definitely. The freshness of the food, the fact that I can get a meal that is on the healthy side, and the support of Hawaii's local agriculture and businesses will bring me back. (Plus the Kona 'Kanpachi' Coconut Ceviche, Green Cobb Salad, and Heavenly's Loco Moco especially would draw me back to Waikiki for their all day breakfast or a light lunch or dinner.)

The Details: 
Heavenly Island Lifestyle
Shoreline Hotel Waikiki
342 Seaside Ave, IF
Honolulu, HI 96815
808-923-1100
Open 7AM - 12PM

Note: My friend and I were hosted at a media dinner by Heavenly Restaurant and Shoreline Hotel Waikiki, a Joie de Vivre, property in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.
 

The Better Chip: Product Review #2 (New Spinach & Kale with Sea Salt)

Offers to review products seem to come in cycles for me. I don't accept most of the ones I receive. They really have to relate to my blog values, represent how I choose to cook and eat and be something I would actually purchase myself. After a spate of ones that didn't match up--like fireplace logs (um... it's summer AND I live in Hawaii), bacon and pork products (I had to turn down the nice woman several times assuring her that since I went meat-free a few years ago there are plenty of other blogs people would think to visit for meat recipes) ;-), and a diet book for smokers (just hmm...). Finally, when Michael from The Better Chip emailed me last month and asked if I would be willing to try their newest flavor--Spinach & Kale with Sea Salt. I immediately said hell yeah! yes please! 

I reviewed The Better Chip last year (you can read that review here) and really enjoyed the flavor of the chips and the quality of the ingredients. I love me some greens and wanted to see how the new Spinach and Kale flavor would taste. (Also, the company sent me a super-soft, women's cut tee-shirt last year that I love and have about worn to death and I was really hoping for another.) 

My box from The Better Chip arrived with a large bag of Spinach & Kale with Sea Salt, small bags of their four other flavors (Corn with Sea Salt, Sweet Onions with White Cheddar, Red Peppers with Salsa Fresca and Jalapeno with Sea Salt), AND another tee-shirt! (I think I adore this even softer grey shirt {upper right corner of collage} with a avocado-ish green heart more than my green one from last year.)   

Now we can debate the whole health aspect of chips in general, and I am not here to tell you that snacking on chips is better than carrot sticks, but hey, sometimes the urge to grab a handful of crispy corn chippy goodness strikes and when it does, I prefer to pick a chip that is made with natural ingredients. 

The Better Chip offers:

• All Natural and made with fresh Non GMO ingredients
• Gluten-Free
• Made in a completely nut-free environment on a line dedicated only to tortilla products
• Vegan-friendly (except for the Sweet Onion with White Cheddar flavor)

Check out the ingredient label for the Spinach & Kale chips: Corn Masa Flour, Sunflower and/or Canola Oil, Spinach, Kale, Sea Salt. Simple, natural and absolutely nothing you can't identify or pronounce. The chips are a gorgeous green, not from food coloring, but from the actual spinach and kale that is in the chips. A serving of 1 oz--about 1/2 the bag or 10ish chips is 130 calories, 11% fat, 100 mg sodium and 35% of your vitamin A and 110% of vitamin K for the day. Not a bad choice when the urge for a chip strikes.

Taste-wise, The Better Chip's tagline is "The Flavor is Inside"--they have enough great flavor that you don't necessarily need to dip them, but of course you can. The Spinach & Kale have that sweet fresh green taste from the leafy greens but not the bitterness. They are definitely munchable right from the bag like the other flavors. I also found them a perfect match for homemade hummus mixed in a bowl with the Red Peppers with Salsa Fresca flavor. I also really like to cool a little of the fire of the Jalapeno with Sea Salt chips with guacamole. Mmm...

The Better Chip's products are not everywhere yet (although you can order them at Amazon and you can look up where to buy them in your state at the locator on the website). In fact, I was going to lament that I couldn't get them here in Hawaii but, the other day on my way out from a mad lunchtime dash for a brown rice ahi sushi roll from the Safeway deli, I saw a small rack with some bags of them. Sadly no Spinach & Kale, my new favorite, but I plan to investigate further and make a request--maybe while wearing my tee-shirt!  ;-)

Note: Although the chips and tee-shirt were provided to me from The Better Chip in order to do an honest review, I received no monetary compensation for the review and my opinions (and picky tee-shirt standards) ;-) as always, remain my own.
 

The Better Chip: Product Review (+ the Joy the Baker Cookbook Giveaway Winner!)

As do many bloggers, I get regular offers to try products and potentially review them. I am always grateful, but I turn a lot of them down. For me to be comfortable reviewing a product it has to fit into the spirit of Kahakai Kitchen. Items that get reviewed have to relate to (or I have to be able to relate it to) food and cooking, and if it's food, it has to fit the "(mostly) healthy" label. That means that although it can be snack food or indulgent item, it needs to have whole, natural ingredients and not contain things I won't eat (high fructose corn syrup, artificial colors and scary preservatives, etc.). The first thing I do when I get a product sample offering is to go to the website and check out the ingredient list before even thinking about saying yes.


When a chance to try a new snack called The Better Chip, came about, a quick trip to their website was all it took for me to say yes. It said: "Made from double corn masa, 40% fresh veggies and enhanced with a smidgen of sea salt or natural seasoning for a better tasting and better dipping chip. We understand, not everyone appreciates better taste. Unfortunately for artificial ingredient lovers, we only use natural ingredients. No preservatives. No gluten. Nothing genetically modified. And no cholesterol. Simply better for you." Sounds good to me!



The ingredient labels backed up the claims and a couple of weeks later I received a box with two each of three of the four different chips in The Better Chip's product line; Sweet Onion and White Cheddar, Red Pepper and Salsa Fresca, and Jalapeño and Sea Salt, along with a tee-shirt. (There is a plain, Fresh Corn and Sea Salt chip that I didn't receive to try.)

I slowly, snacked, dipped and sampled my way through all three flavors and here is my feedback

• Sweet Onion and White Cheddar: The website says, "We blended real, fresh onions into our double thick corn masa and then sprinkled on some naturally delicious white cheddar. The result: A sturdier, thicker, onionier chip that can handle any dip." I say: These were my favorite chip straight from the bag. The onion and light cheese gives these an almost sweet and savory taste that makes it hard to stop eating them. They do leave a slight bit of lingering onion breath, but it's worth the breath mint afterward to enjoy the natural oniony flavor.

• Red Pepper and Salsa Fresca: The website says, "We really did blend real red bell peppers into our double thick corn masa. And then gave them a happy dusting of salsa fresca. So strong, tasty and crunchy, you won’t have to worry about leaving chip stragglers in your dip." I say: These chips on their own were slightly too "tomatoey" for me--the tomato flavor came through more on my palate than the red pepper. Dipping them into hummus however, greatly improved my feelings about them. They have the smallest hint of chile powder that works well with a creamy dip and I think they would be great dipped into or sprinkled on top of a a creamy soup

• Jalapeño and Sea Salt: The website says, "Hey, don't blame us if your lips are on fire. We warned you. That’s what happens when you blend real jalapeños with double thick corn masa. Add to that a bit of sea salt and you’ve got a thicker, crunchier and ouchier chip that can take on any dip." I say, Ouchier is right! these are definitely spicy chips that provides a lingering heat on the lips and tongue. For those who like it spicy you can eat them plain. For me, they were just perfect with a small mound of guacamole as the cold creamy avocado puts out the fire, but the spicy jalapeño flavor still comes through loud and clear.

All of the chips are 130 calories for half the 2-oz bag (about 10 chips) with about 6 grams or 9% fat and no cholesterol. (The onion chips do have a sprinkling of white cheddar so there would be trace amounts of cholesterol in that variety--although not enough to register on the label.) They range from about 115 mg of sodium to 160 mg per serving and about 2g of fiber and protein. So, while no chip is health food of course, these aren't too bad for an occasional snack and are better both nutritionally and in flavor-wise than many chips out there. And, much as I love a good chip, and these are good, I'll be completely honest here and tell you that The Better Chip won my heart with the super soft, women's cut Nature Always Does It Better tee-shirt that they included in the box. ;-) I love comfy tee-shirts that are cut right.

Right now these chips are in limited stores and states (see where to buy here), but they hope and expect to grow.

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***Joy the Baker Cookbook Giveaway Winner!***

It's time to announce the winner of my Joy the Baker Cookbook giveaway. Thanks to everyone who entered--I wish that I could send cookbooks to all of you.

For the drawing, a separate entry for each applicable comment went into a bowl and one name was drawn. Yes, we do it old-school here as I like the fun of drawing a name versus automatically generating one. (What can I say--I don't get out much!) ;-)


(Drum roll please...)

The winner is:


All Things Yummy!

ATY's comment says "I saw her features in Sunset magazine this month and I'd love to try out her cook book. My favorite baked goods are cookies. I always have to have some type of cookie in the house."

Congratulations All Things Yummy! Please email me (@debinhawaii@gmail.com) with your mailing address and I'll get the book out to you ASAP.

Note: Although the chips and tee-shirt, as well as the cookbook for the giveaway were provided to me from the companies, I received no monetary compensation for the reviews and my opinions as always, remain my own.

Happy Aloha Friday!