FOOD COMBINED RECIPES FROM

ALOHA HEALING WOMEN

THESE ARE A FEW OF OUR OWN RECIPES THAT WE USE AT OUR HOLISTIC HEALING PROGRAMS- WE WILL BE POSTING MORE AS WE HAVE TIME SO PLEASE CHECK BACK OFTEN FOR UPDATES!

EGGPLANT PARMESAN

SERVES 2

Take one round eggplant and peel and then cut in lengthwise into 1/2 inch slices. Then blanche in hot simmering water for three minutes or until just tender. Mix one cup flour and one teaspoon salt and 1/2 tsp pepper and 1/2 tsp cayenne pepper together. Then flour half the eggplants after they have drained. Use the floured eggplants alternatively with un-floured eggplants when layering. This gives you a less starchy end product. If you have individual casserole dishes that's perfect, but since I usually have to transfer the eggplant to a plate after it is cooked, I place tin foil on a cookie sheet and do my layering there.

Ladle on some spaghetti sauce - enough to coat the bottom, then place a slice of eggplant down, then lay on a few thin slices of mozzarella (try the soy version!) optional, and then sprinkle with parmesan cheese, ladle on sauce to cover the cheese. Then top that with another slice of eggplant and repeat layering. After putting on the last of the sauce just sprinkle with a little parmesan cheese (also available in soy variety). Bake in an oven at 375 degrees for about twenty minutes or until bubbly.

INGREDIENTS:

One round purple eggplant

One cup flour with salt, pepper and cayenne to taste

Two cups spaghetti sauce -- any marinara spaghetti sauce --of course, when purchasing, organic is best. Even better is the pureed - blended - marinara sauce from my very own spaghetti sauce recipe.

1/2 cup thinly sliced or grated mozzarella cheese

1 cup grated parmesan cheese

KEALA'S VEGETARIAN SPAGHETTI SAUCE

Start with four or five cloves of garlic and crush and peel them then chop them up good. Put two of three tablespoons of Canola or olive oil in a frying pan and heat, add garlic and sauté until just golden brown, turn down to medium and then add one chopped onion, two medium tomatoes diced (one small can), one 26 oz can or jar of spaghetti sauce (organic is best) two diced carrots, one diced green or yellow or red pepper, one medium zucchini chopped, one cup of chopped or sliced mushrooms, one cup chopped eggplant -- eggplant is optional.

When chopping veggies, you want them about the size of a sugar cube or a bit smaller. This is so your sauce isn't too smooth, something to bite into, so you don't miss the meat!!!

Add your chopped veggies to your garlic and let them sauté for ten minutes and then add your jar of spaghetti sauce and 1/4 cup of sherry and 1/4 cup of honey as your finishing touches.

Four or five cloves of crushed and minced garlic

Three tablespoons of Canola or olive oil

Two chopped carrots

One chopped bell pepper, green, yellow or red

One or two cups of chopped or sliced mushrooms

One medium chopped zucchini

One cup chopped eggplant -- optional

Two medium chopped tomatoes or one can chopped tomatoes

One quart of spaghetti sauce without cheese or meat

1/4 to 1/2 cup cooking sherry or plain sherry

1/4 cup raw honey

BROCCOLI PUREE SOUP

You can also use cauliflower or a combination of both take a bunch of broccoli, you'll need a lot for this recipe because it breaks down. I usually use five big crowns and the stems. Chop them up a bit so they will be easier to blend when the time comes. Steam in water until tender. Place in blender with either 1/2 cup of boiling water or vegetable or chicken broth, add 1/4 cup butter, ghee or soy alternative, optional, and 1/2 cup fat free Italian salad dressing, add tsp dill weed if you have it and blend it until smooth. You can add more liquid for a thinner soup or add less liquid for a real thick puree.

Five big crowns of broccoli, 1/2 cup vegetable or chicken broth or boiling water, 1/2 cup Italian fat free salad dressing,1/4 cup of butter, Sea salt or regular salt and pepper to taste

Also can be used with sweet potatoes or pumpkin One pound of carrots peeled and chopped Boil in water until tender, saving 1/2 cup water Drain and Blend with water and add 1/2 cup sherry and1/4 cup butter- optional and 1/4 cup raw honey. One pound carrots peeled and chopped, 1/2 cup boiling water, 1/2 cup sherry, 1/4 cup butter, 1/4 cup raw honey.

If using sweet potatoes or pumpkin add cinnamon or pumpkin pie spice to taste. This soup is great when served in the same bowl as the broccoli soup, just put one into one half of the bowl and then add the other. The contrast in color is Great and flavors are very complimentary. Serve with whole wheat bread.

Black Bean Soup

Soak beans and cook as directed on package. Sautee about eight cloves of garlic with a chopped big sweet onion. Add a half pound of chopped carrots -- the carrots add a sweet pleasant contrast, and zucchini chopped if you like. When soup is an hour away from finishing add your carrot and onion mix and continue to cook. When done take 2/3 of the soup picking out if you can most of the carrots and blend that up and add the coarse soup to the blended. Now add 1/3 cup sherry and 1/4 raw honey. Add 1/4 sweet Thai chili pepper sauce or a touch of cayenne to taste. Ono! (Hawaiian for "delicious".) Serve with whole wheat bread.

Split Pea Soup

Split pea is quicker but you use the same ingredients as black bean, but don't use zucchini, use celery instead. Repeat directions and enjoy.

Vegetable Medley

3 pounds of washed potatoes peeled, 5 or six stalks of celery, 2 large onions chopped, 6 to 8 carrots peeled and chopped, 1 large zucchini chopped, 2 tablespoons tarragon. Cook the ingredients in vegetable or chicken broth and some water until done. Take 2/3 and blend the heck out of it and then add the coarse soup to it. Add a pat of butter (or alternative) -1/4 cup of non-fat Italian dressing and 1 tsp dill weed and sherry and sea salt , pepper to taste.

KILLER MUSHROOM SAUCE

Get two or three mushroom or brown gravy packet mixes (vegetarian varieties are available now too!) and prepare as directed. In sauce pan sauté in butter lots of garlic, finely diced onions (optional) and 1/3 teaspoon tarragon and one tray of sliced mushrooms, when mushrooms are just becoming tender, add this to gravy mixture and add a 1/4 to 1/2 cup of sherry and 2 tsps. raw honey. Wait until it thickens up again and serve over beef, chicken or tofu or turkey......the bomb!!!

DEVILLED CHICKEN

Serves two to three people

Take three cups boneless skinless chicken breasts or thighs and cut up into finger size pieces. Fry until almost done in two tablespoons of canola oil. Drain off oil and add one heaping teaspoon Thai chili sauce, 1/4 cup soy sauce, four tablespoons oyster sauce, 1/2 cup raw honey. Now fry until done and sauce is thickened. Serve with a blue cheese dressing as your dipping sauce. I also serve it with carrot sticks and Cole slaw.

THE BEST COLE SLAW EVER!

Serves about five

One head of cabbage chopped pretty fine, One carrot peeled and shredded, One small Maui or purple onion diced very fine, one cucumber with seeds taken out and diced small, One small zucchini diced small-optional

Cole slaw sauce

Four heaping tablespoons of low fat Miracle whip, mayonnaise or Nayonaise (the vegan one) 2 tbsp apple cider vinegar, 1/2 teaspoon dill weed, 1 teaspoon raw honey, salt and pepper to taste, 1/2 teaspoon celery seed.

Mix well and stir into cabbage mixture and serve right away for raves!