Cooking with Aloha
This week, Chef Todd visited the Waimea Homestead farmers market in Kamuela, open each Saturday from 7 a.m. to noon, which recently moved to the Waimea Middle School grounds behind Parker Ranch Center.
Here’s a recipe for Chef Todd’s “semi-raw” cilantro hummus served on romaine lettuce leaves. This is an easy recipe that anyone can make at home for a quick afternoon snack. For a full meal portion, he suggests adding “falafel like” nuggets made with plantain, purple sweet potato, raw vegetables and spices.
Makes 6-8 servings
¼ lb. green dinosaur or curly leaf kale leaves, destemmed, (Honopua Farm)
½ medium zucchini, chopped (Honopua Farm)
1 bunch cilantro, Hamakua Ag COOP
Juice of one large Kona lime (Tepas farms)
2 tablespoons sesame oil
2 large cloves garlic, finely grated
2/3 Cup w. sesame seeds finely ground (coffee grinder)
1 can Eden or Natural Directions garbanzo beans (Healthways II), drained
½ tsp sea salt
Add all ingredients to a food processor and mix thoroughly until smooth.
To prepare salad: Place dollops of the hummus onto romaine lettuce.
To find more healthy recipes from Chef Todd, check out his new cookbook, “The Longevity Source: The quintessential guide to living and thriving in today’s world!” available locally and on Amazon.com.