Earthetarian – A Culinary Foodie Adventure

A huge part of traveling is exploring the local culture through food. I love that in most cultures, recipes and learning how to cook is passed down by mothers and grandmothers in multiple generations. I learned how to cook from my Mamma, who learned from my Grandma. Food is a miraculous conduit that transcends cultural boundaries and brings people together, regardless of race or origin. Some of the best conversations happen in the kitchen, and some of my fondest memories have been sitting around the table enjoying good company and delicious home-cooked meals made from love.

In 2011, I watched the documentary called “Food Inc” followed by “Forks Over Knives” and “Fat, Sick and Nearly Dead”. These startling documentaries changed my life by opening my eyes to the evils of America’s food industry, Monsanto’s forceful domination over seed production, and the “science project” ingredients in processed foods. I was inspired to learn more about what I was putting into my body and to start documenting the meals I cooked. While I lived on O’ahu, I had a garden which, at its highest point of production, had over 50 vegetables and herbs growing!

Sasha and I hike and camp a lot so I’m always looking for new inspiration for trail snacks and good food to cook prior to a big day in the mountains. Below is a fun journey documenting some of my favorite home-cooked, garden-to-table meals using organic ingredients, all of which I cooked from scratch using ingredients from my garden or farmers markets and shot with my camera. I can’t wait to eat our way through the world while we travel through different countries!

Cucumber-lavender-mint-infused water.

My itty-bitty carrots from the garden.

Proud of growing my very first healthy eggplant!

I am happy in my yoga pants tending to my garden. 🙂

Home made nut butter.

Home made trail mix.

Home made chocolate hazelnut spread – tasted just like Ferrero Roche!

Spelling words with hot peppers.

Cooking with my sweet Mamma. 🙂

When I moved to Seattle, I started cooking a LOT more salmon. I also had to downgrade to a tiny 3′ x 6′ planter box and select my favorite herbs and veggies that would grow in Seattle’s climate (most things grow quite well year-round in Hawai’i.)

Polenta fries.

Home made pesto is my favorite topping to make and goes well with anything!

Quinoa patties.

I went through a flatbread phase…

My most colorful dish to date.

Fixins’ for a cobb salad.

Stuffed tomatoes.

…because scallops, chard, capers and turkey bacon is always a good idea.

Any foodie knows that there is always room for dessert! The best kitchen tool I’ve ever purchased was my Vitamix. It was quite expensive ($400) but I will be the 5,001st person to say that it truly is “more than just a blender”!

Toffee chocolate bars.

Okinawan sweet potato haupia pie.

Baklava.

Adzuki red bean brownies!

Home made chocolate hazelnut spread (tasted just like Ferrero Roche)