Page 26 - MidWeek - March 29, 2023

26 MIDWEEK MARCH 29, 2023
Hospice Care
Comfort care free from pain and symptoms where patients can live as fully as every moment.
Let us help you navigate your care options.
Call us at (808) 924-9255
NavianHawaii.org
Helping patients navigate every life journey.
You may have known us as Hospice Hawaii. But we have a new name, Navian Hawaii. We’re the same local organization with the local heart, and we’re here to help, just as we have for the last 40+ years.
Integrated Care
Focused support for those battling a serious but treatable illness so that their needs are met and their condition can be stabilized.
techniques.
Corin, your salads are always fresh,
food to art allows our littlest ones to ex- periment without the fear of making a mistake because much like art, food is a beautiful creation.
Hungry for more? Visit eatpono. org, follow @eatpono on Instagram, and learn about the Eat Pono Fund at Hawai‘i Community Foundation.
Creating Beautiful, Edible Works Of Art
M y sister, Corin, is an artist and everything she makes resembles a work of art. As believers in the slow food movement, Corin and I were raised to prioritize quality over quantity, and promote local nutritious foods and traditional cooking
delicious and almost too beautiful to eat with your signature coconut shavings, dried fruits and edible flowers sprinkled on top. Each of your creations are not only delicious and nutritious but Insta- gram-worthy as well. Poet and I call this recipe the “Everything but the Kitchen Sink Salad” because we get to be cre- ative and put whatever we have in our pantry, fridge and raised bed garden all together and be artists in the kitchen.
By Candes and Poet Gentry
I believe in getting our children in- volved in food preparation at an early age. Learning the basics of cooking, baking, growing and harvesting our food are essential skills that help to build confidence in our children, edu- cate them about nutrition and empower them to make healthy choices. Likening
EVERYTHING BUT THE KITCHEN SINK SALAD
Ingredients:
• greens (mixed greens, romaine lettuce,
pea shoots, baby kale or spinach)
• your choice of additions (whatever
you happen to have in your fridge, pantry or garden)
* Note: additional suggestions are fruits (strawberries, papaya, mango, avocado, toma- to, craisins, large golden raisins, mandarin orange slices); vegetables (carrots, beets, radishes, heart of palm, cucumbers, radishes); toppings (pumpkin seeds, hemp seeds, flax seeds, shaved almonds, macadamia nuts, coconut shavings, edible flowers); and dairy
(blue cheese crumbles, feta cheese crumbles, Parmesan cheese shavings)
Directions:
Wash all ingredients thoroughly, then chop into bite-size pieces and arrange in a bowl. Start with the lettuce on the bottom and work your way up, placing the most fragile ingredi- ents on the top.
Serve with your favorite organic dressing or make your own balsamic reduction by reducing balsamic vinegar in a pan on medium heat for 5-10 minutes until it becomes thick and sweet.
Serve as a side dish or a main dish.