Pupukea Road


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Texas Caviar 

I cook so rarely I don’t totally remember what my hashtag for food is, but here ya’ll go: 
 2 cans black eyed peas – drained

1/2 c red onion

1/4 c red wine vinegar

1 green pepper

1 clove garlic 

1/4 c olive oil 

Dash of tobasco

Dash of pepper

3 T sugar

Serve with salty corn chips. 😋

If I were still working, this is what I’d be bringing this to a pot luck meeting. 


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Refreshing summer treats

I had an amazing day of eating.

I rediscovered my new favorite drink: homemade ginger ale. I used to buy the same ginger syrup all the time but it was always too sweet and never tangy enough. But on impulse I bought some today to try it again. All it needed was 3 drops of ginger essential oil to give it that bite I was looking for. I mixed it with some soda water from my Soda Stream, and voila!  

  I also bought a mega bag of broccoli at Costco. Normally most of it would go to waste, but I used 100% of it making this:

Broccoli, bacon, mozerella and red onion salad with a homemade (sugar, mayo, red wine) vinegarette. It is such a refreshing salad for a hot day like today.

I love summer. Even though I’m not working right now (so everyday is like summer), there’s something about this time of year that is so magical. 


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Brazilian Cheese Bread – YUM

A couple years ago, my Brazilian friend made these for me. They remind me of a combination of mochi, bread, and pop-overs. You have to eat them fresh – meaning you can’t make a double batch for the next day.

Here is the recipe I follow:
1 egg
1/4 cup olive oil
2/3 cup milk
1 2/3 cups tapioca flour (I use Bob’s Red Mill)
*1/4 cup grated parmesan cheese
1 teaspoon of salt (or more to taste)
Pour into non-stick muffin tin and bake at 400 for 15 min.

Excuse my badly lit photo. I made them at night and had to hurry and take a pic before they were all eaten up! It’s obviously one of those foods that might not look good but taste amazing.

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Chia pudding

I’ll go ahead and say you’re crazy if you haven’t heard of Chia . Chia is a tiny seed that has been on the trendy superfood group list longer than kale. You can sprinkle them on salads, in smoothies, or in cereal. Soaking them overnight in liquid makes them expand into a gel like tapioca – making it into “chia pudding”.

A friend recently gave us a case of Chia Pods, a convenient on-the-go cup of chia pudding. They are so yummy that I have been inhaling 3 of them A DAY. (I don’t know if its safe to eat that much in one sitting, but I’m going to assume chia is like lettuce and that its okay to binge out on it.) It’s light, sweet, and they come in different flavors.

I adore the tiny spoon it comes with.

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But I’m finding I’m having to restrain myself all day from opening ” just one more” and my supply is almost gone. I think these can only be bought in Australia, so I decided I should feed my craving by making my own.

Here is the Chia Pudding recipe I used:
2 Tablespoons Organic Chia (I found an enormous
bag for sale at Costco)
2 teaspoons brown sugar
1 Cup milk

Combine all ingredients in a jar, put a lid on, and shake to mix.
Place in fridge overnight or for at least 3-4 hours.
When ready, top with fresh fruit and enjoy!

You can add creative flavoring (maybe cocoa powder or coffee?) and decide what type of liquid it’s made with – I’m not a fan of almond milk, but the seeds definitely expand better in non-fatty milks).
Anyway, trust me, it’s good!

“Before” pic.

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