Hawaii’s Mauna Kea Apple Pie Experience

IMG_2461What some may think of as an exotic fruit, such as passion fruit (lilikoi), guava, papaya, mango, lychee, longan, etc. are available in abundance on the islands of Hawaii.  Currently, the state of Hawaii imports 90% of their food, even though we live on a tropical island with a year round growing season! I have consciously chosen to source most of my food from local sources, including my own farm, and friends farms near by. Let’s just say, if you eat local in Hawaii….an apple is an exotic fruit!


A view of Mauna Kea from Mauna Loa.

Last weekend, while visiting the Big Island, I had the rare opportunity to adventure up the side of Mauna Kea (a dormant volcano) with my friend Nick, a field assistant for the Mauna Kea watershed alliance.  The Hawaiian name Mauna Kea translates into “white mountain” as it is occasionally covered with snow in the winter months.  Mauna Kea is known to be one of the most sacred spaces on the Hawaiian Islands.  Mauna Kea’s peak reaches up to 13,803 ft.  From it’s oceanic base, Mauna Kea is said to be the tallest mountain on earth, reaching 33,100 ft! When Europeans came to Hawaii in the 18th century, they brought with them cattle, sheep, and game animals which led to the damage of the mountains ecology.  Nick’s position with the watershed project has been to restore pasture land on Mauna Kea by planting native trees & shrubs such as Māmane, Naio, ‘A‘ali‘i, ‘Iliahi, koa, āweoweo, and native mints.


Mauna Kea is said to be the tallest mountain on earth from the oceanic floor to the peak.

Nick, Paul, and I rambled over the bumpy terrain in a 4-wheel drive truck for what seemed to be 2hrs to finally arrive at a ranger cabin at an 8,000ft elevation. We spent the morning and early afternoon embracing the silence of the mountain and planting native a’ali’i.


Planting a’ali’i near a sleeping cabin @ 8,000ft.


Nick and I planting a’ali’i.

Right behind the Kanakaleonui ranger station (a tiny cabin surrounded by 5 small sleeping cabins), Nick showed us the scarce apple tree that lives amongst the hillside at this high elevation! The dessert chef within me did not think twice when Nick suggested making an apple pie from the dense, yet yummy Hawaiian apples.

Harvesting Hawaiian apples.

Harvesting Hawaiian apples.

After the harvest, we took one more journey through an old growth koa forests.

Walking in the silence of the mountain.

Walking in the silence of the mountain.

We pulled back invasive weeds, climbed trees, and laid underneath the old growth absorbing the wisdom of the mountain.


Paul and I laying under the old growth koa.

Returning home to Oahu, my main priority was MAKE AN APPLE PIE and so I did! This recipe was adapted from a recipe I found on the Minimalist Bakers website HERE.


Mauna Kea’s Hawaiian Apples


Sliced, spiced, and ready to go into the pie!

Mixing the crust.

Mixing the crust.

Filling the pie shell and preparing the lattice pie top.

Filling the pie shell and preparing the lattice pie top.



Adjusting Lattice and attempting to make a pretty crust.

Adjusting Lattice and attempting to make a pretty crust.

Baking complete and dusted with coconut palm sugar.

Baking complete and dusted with coconut palm sugar.

Slicing in.

Slicing in.

Layers of fresh Hawaiian apples!

Layers of fresh Hawaiian apples!

Mahalo Ke Akua for the abundance that is here on the islands of Hawaii.  May we all treat this land with the love and respect that it deserves.  Take the leap into restoring this aina, growing your own food, and supporting local organic farmers where ever you are!



Hibiscus Lavender w/ Coconut Lime Swirl Pie

With a weekly farmers market and raw pie orders coming in regularly, my creativity for new flavors is always flowing.  Because raw food ingredients are pricey, I’m constantly looking for what I may have in the pantry to utilize.  My friend Annie had gifted me a bag of culinary lavender from Maui.  Because the lavender flowers are so beautifully purple, I love making the color of the pie equally beautiful.  This week, I came across a bag of hibiscus flowers that my boyfriend’s mother had given me from mainland journey. One thing I love about hibiscus tea is the vibrant burgundy color.  So, I thought that hibiscus and lavender might pair well together. This is the second recipe I’m sharing on my blog, so enjoy.




10 dates
1 ½ cups mac nuts (whole)
¾ cups coconut (shredded)
½ tsp lemon extract
1 tsp vanilla
pinch of salt

Lavender Hibiscus Filling:
¼ lavender (soaked)
1 ½ cups hibiscus tea (xxstrong)
2 ½ cups coconut meat
1/3 cup coconut oil    
1/3 cup honey
1 tsp vanilla
1 tbsp lecithin
pinch of salt

Coconut Lime Cream
3 cups coconut meat
½ cup coconut oil
½ cup lime juice
¾ cup water
1/3 cup honey
1 tsp vanilla
1 tsp lecithin
pinch of salt

1. Steep lavender flowers in 1 cup hot water.

Steeping Lavender Flowers

Steeping Lavender Flowers

2. Steep extra strong hibiscus tea!


Steeping Hibiscus Flower

3.  Put all of the Lavender Hibiscus filling together in a high speed blender.  Blend ingredients together until smooth. 


Lavender, hibiscus tea, coconut meat, and raw big island honey

4.  Put all of the Coconut Lime Cream filling together in a high speed blender.  Blend ingredients together until smooth. 


Pouring in the hibiscus filling!

5. To assemble pie, drop blobs of the filling over the crust randomly alternating between the 2 flavors.  Then drop the remaining fillings over it by the “blob” randomly to fill the pan.  Tap lightly on the counter to level. 


Second layer of coconut lime cream!

6. Swirl with a knife or a thin stick, and put pie in the fridge. Put pie into the fridge overnight to set.


Swirled together!

6. Slice and serve!


A bite for you all.

Kailua Town Farmers Market

Aloha Ohana!


I am so excited to announce that every Sunday Goldielocks Grinds and Yogarden will be holding down a booth at the Kailua Town Farmers market.  You can expect to see new things out of the kitchen every week, new veggies to take home, and a even some plants to plant in your own garden!  I will do my best to keep this page in the NOW of what’s going down in the kitchen each week. 


Last week we featured 5 different pies, and 3 different flavors of kale chips!   A few new recipes coming this weekend!  However, the lilikoi pie will be back for round two!





On a mission to create….The Perfect Banana Bread


My lover and I in the garden at home!

It seems to me that no matter where you are in the world, there is banana bread or some form of it.  Banana’s have become very popular amongst most for their flavor, high potassium levels, and easy to snack on reputation.  Whether it’s in banana bread, sliced on top of cereal, in pancakes, in a smoothie, or with nut butter, most people seem to love them.  I feel blessed that I live in Hawaii, where the tropical climate produces bananas all year long.  In fact, I have three fruiting trees right now, one that I just harvested, and one more that my neighbor harvested and gave to us.  Most of the time, I have infinite amount of bananas.  When I have this many, I freeze most of them for our daily smoothies. With an abundance of bananas, I have played with making bread, cookies, raw pies, raw ice creams, raw crepes, etc.

Morning smoothie

I’ll make you banana pancakes.


 I’m so grateful for my friend Elise and her partner Super Kets who helped build this solar dryer for my home.

Solar Dehydrator

Prepping the trays.

These are a few pictures from my latest attempt.  I ground oats into flour for the bulk of the bread.  It was a tasty bread, still not THE recipe!  After baking an hour, it was still wet in the middle.  I have a checklist as too what I would like to experience in this recipe and a wet center is not one of them.


Super gooey, yet tasty!

A tricky thing with ‘vegan’ banana bread is the lack of conscious ingredients.  I would also like for the bread to be gluten free, which this one is not. However, I find that gluten free recipes tend to use more whole food ingredients.

Banana Bread MUST Include:

home made raw coconut milk (boxed for those w/o access to coconuts)

chia seeds (see The Chia Seed)

locally grown bananas

raw honey, dates, or coconut palm sugar for sweeting


gluten free flour or combination of flours

crunchy crust

coconut oil

soft inside that doesn’t stick all over the knife

the look of banana bread, with the little black specs throughout (where does that come from?)

optional: coconut shreds, blueberries, or nuts


Banana bread may NOT include:


white flour

fake butter

egg replacer

white sugar

gooey center

This may not be easy.  Good thing I have 2 whole bunches off the tree this week to play with and lots of mouths to test recipes on.  I love recipe suggestions.  Let me know if you have a favorite banana bread recipes and I will see how I can alter it to fit my ‘requirements’.

Carole’s Cosmic Birthday Creation


Aloha friends!

It has been much too long since I have written a post to share what it is that I have been creating in the kitchen.  I have so many photographs of delicious creations over the past year overflowing my iphoto library.  Since Goldielocks Grinds had been lacking in new and exciting blogs, I figured the best way to jump back in the game is to share a new recipe with all of you.  This will be the first and only recipe on my blog thus far.  There will be much more in the future and in my developing cookbook.


I want to thank my dear friend and sister Carole for always inspiring me to get creative and for her fun energy and excitement in the kitchen.  We have made a tradition in this Kaimalu Ohana to have Thursday night dinner nights.  Over the past six months we have had numerous pesto nights, a taco night, a pizza night, and much more.  This past Thursday just happened to be my dear friends 25th birthday, celebrating a quarter of a century in this body.  When I asked Carole what it was she wanted for birthday grinds, she immediately said, “I want a pie with a yummy nut and date crust, a rich chocolate layer and a white chocolate layer, and I want it to be covered with fresh berries!”  Carole, your wish is granted!

Carole’s Cosmic Creation Pie Recipe!


3 ½ cups organic raw pecans

1 ½ cups organic pitted dates

1 vanilla bean scraped or 1 tsp vanilla powder or 1 tsp vanilla flavor (preferably w/o alcohol)

a pinch (or a few grinds) of pink himalayan sea salt (or any kind of pure sea salt)

Rich Cacao Layer:

1 cup organic raw cashews

½ cup cacao powder

¾ cup purified/spring water

½ cup organic coconut oil

½ cup raw honey

1 vanilla bean scraped or 1 tsp vanilla powder or 1 tsp vanilla flavor (preferably w/o alcohol)

a pinch (or a few grinds) of pink himalayan sea salt (or any kind of pure sea salt)

White Chocolate Layer:

2 cups organic raw cashews

1 cup purified/spring water or raw nut milk

½ cup raw honey

½ cup cacao butter (melted down)

¼ cup organic coconut oil

1 vanilla bean scraped or 1 tsp vanilla powder or 1 tsp vanilla flavor (preferably w/o alcohol)

a pinch (or a few grinds) of pink himalayan sea salt (or any kind of pure sea salt)


12oz Fresh Organic Raspberries or any Organic fruit topping of your choice


Food Processor

Strong Blender, preferably a VitaMix

1 Spring Form Pan (10 inch, thicker pie. 12 inch, thinner pie)

loving hands

If you are not familiar with making raw pies, you need these different accessories.

1.  In the food processor, process pecans, dates, vanilla, and salt.  The pie crust is ready when you can pinch a clump of it and it sticks together.  You do not want the crust to be too wet!  Pecans are a very oily nut, so make sure you check the consistancy constantly.  This process should only take a few minutes.



2. Pour crust into spring form pan, use your fingers to press down the crust until it is flat and even along the bottom of the pan. Make sure the bottom of the pan is not exposed.



3. Blend ingredients for the Rich Cacao Layer until very smooth.  If you have a vitamix, you may need to use the plunger as this is a very thick layer and you would not want to over heat your blender.  If you are using a regular blender, I would stop regularly and stir with a spoon.  Listen to your blender, let it speak to you, so you know when it is happy and when it is having a hard time.

4. Pour cacao layer ingredients over the crust.  Place in freezer for 45 min or until firm to touch.



 I normally pick up pie pan about 2 inches and lightly drop it on the counter top a few times to let air bubbles come to the surface and escape the pie filling.  It is almost impossible to get them all, I’ve tried.  Don’t obsess over it.  The pie will taste the same.


5.  Cacao butter comes in hard blocks.  Thinly slice the blocks of cacao butter and melt in a double boiler or a ceramic bowl over a pot of simmering water.


6.  Just like the cacao layer, blend ingredients for the White Chocolate Layer until very smooth.  Pour blended layer on top of cacao layer.  A light tap or two for bubble removal and then place in freezer for 45 min.


7.  After 45 minutes, transfer pie to a refrigerator for at least 2 hours.  I like to make the pie a day before I’m going to serve it, so that the flavors have time to sit with one another and the pie has time to set into it’s shape.

Note:  After the 45 minutes in the freezer, if you want the berries inside of the white chocolate filling press them in now.  Gently place the berry where you want it and then softly press it down.  You can still add fresh berries above this layer, a top the pie.

8.  Add berries to the top of the pie in whatever design you desire.

Image9. Slice and enjoy.


Mahalo to the family who came over to enjoy a beautiful dinner and dessert with us.  Mahalo to Carole for being an inspiration for me to actually write this recipe down and post it on my blog.  Thank you to all of you for reading.  Let me know how this recipe comes out for any of you who try it.  If any of you have other recipes that you’re looking for, especially a raw version of something you love in the cooked world.  Let me know.  I love requests and it’s such a great inspiration for me to get creative.



We are all Radiantly Alive!

February 1, 2011

Mangosteen Magic

It’s been a year now since I shared with you all about Radiantly Alive and the sanctuary of raw food, yoga, and light beings residing in the Bali mountains.  I had my first experience with Radiantly Alive over a year ago when I traveled to Bali to participate in their Vibrant Living Yoga teacher training. This year, I traveled back to the heart space in the mountains to work in the kitchen preparing beautiful, enzyme rich food for the hardworking yogis!

A daily buffet of LOVE!

For those of you who are unfamiliar with Radiantly Alive and what they do, I’ll fill you in.  Radiantly Alive was created by Daniel Aaron.  Radiantly Alive provides a space for people to come and experience a deeper expression of themselves.  Whether you are joining Radiantly Alive for a yoga class, a yoga retreat, a yoga teacher training, or a raw food apprenticeship program, you will be guaranteed to walk away with a sense of growth and a new understanding of yourself.

You can learn more about Radiantly Alive at http://www.radiantlyalive.com/.

Twice a year Daniel and the rest of the amazing Radiantly Alive crew provide a yoga teacher training that takes place at  Anahata Resort up the hill from the town of Ubud.  Anahata is sanctuary away from town, placed ever so gently in the damp jungle.  During both the 4 week 300hr Level 1 training and the 2 week 100hr Level 2 training, a buffet of organic, local raw food is served three times a day.

Level 2 teacher training

During this visit to Bali, I joined the apprenticeship program in the kitchen during the 4 week long teacher training.  Along with 7 other “westerners” and an amazing Balinese staff, we pumped out 3 meals a day for approximately 70 yogis. Every training, Daniel brings in a talented chef to take on the responsibility of the kitchen, the menu, and the staff.  This fall training we were blessed to have Chef Franky G in the kitchen with us.

Chef Franky G and his grinds!

If you are interested in learning more about raw foods and raw food preparation, look into the Raw Food course that Radiantly Alive is now offering. The next apprenticeship program will be held May 5 – June 4.  This upcoming program will be lead by master raw food chef and instructor Elaina Love.

Here is a glimpse of some of the things that we created over the four week training last fall.


Salamat Pagi!!! After an hour of meditation and a two hour yoga practice, the yogis are hungry for the morning grinds!

A morning table full of goodness!

A new smoothie everyday!

A chocolate morning dip for raw toasts and fruit!

mmmmmm....chia porridge!

A blanket of coco wrapped ever so beautifully around the banana mango filling!

Gingerbread w/ an apple slaw!

Hazelnut cranberry toast with apricot butter!

A savory breakfast option!

Super BALLS!

More super balls w/ a walnut dip and chocolate sauce! We like chocoate in the am!

After Breakfast the yogis head back upstairs for 4 hours of lectures, classes, practice teaching, and more.  This four hours is broken once for a quick juice/restroom break.  Of course the kitchen crew is ready with a different fresh juice everyday.

A locally grown, refreshing juice !

Everyday is a little different!

Nyoman opening a few of the hundreds of cocos we go through weekly!

As the kitchen crew stays busy learning and creating flavors and textures, soups and sauces, the yogis continue to learn.  This class is followed by a lunch break which includes another buffet of raw treats.

Lunch Time

A lunch table

Avocado Corn Salad


Coconut Ceviche

Corn Bread

Corn Bread

Anna setting up the beautiful table!

Creamy Fennel Soup

Corn Salad and local ferns

Almond Hummus

Lunch Time

Italian Lunch

Pesto stuffed cucumbers!

Daikon Ravioli

For one week during the training, some of the trainees do a cleanse. Therefore the kitchen crew creates a cleanse friendly and a non cleanse friendly version of each meal!

Rainbow Salad

Creamy Carrot Pate

Sprouted Quinoa Salad


Dinner Time

After a long day of absorbing new information and growth, we all join hands to bless this meal!

"It's dinner time!"

Time to join for dinner w/ a blessing!


Joining as one....

Create your own bowl!

Balinese Lawar

Lasanga Night

Lasanga upclose with a sprouted buckwheat garlic stick!

Indian Spinach Paneer w/croquettes

Pizza Night!

Sambal Matah! A traditional balienese condiment served with everything, including all of Radiantly Alive's lunches and dinners.

Final Dinner after 4 weeks of training!

Every once and awhile we have yummy desserts too!

I am so grateful to have experienced the time that I did in the kitchen with a beautiful crew of friends, which included Frank, Boris, Anna, Sara, Joy, Steve, Vicki, and the Balinese staff.  We used our creative minds all day to compose this art, that is raw food!

Some of the Balinese staff w/ myself!

Sharing love at breakfast!

Another bonus about working in the kitchen was the fun field trips we took around Bali visiting permaculture farms, cacao farms and enjoying guest visitors sharing their knowledge.

Cacao fruit for Joy and I!

There is much to this experience that will stay deep in my heart forever.  Thank you to everyone who was part of this experience.  Together we made a month long yoga teacher training a success!

Over here on the Mountian Top

January 24, 2011

A view from above! Windward side, Oahu

I grew up with a family who loved to road trip every summer from Florida to Wisconsin, across to Nebraska, and down to New Orleans.  My dad would do most of the driving and my mother would pack the coolers full of snacks for the car ride.  One staple snack that my mother would always pack was peanut butter with carrots and celery sticks. As a child, I actually did not enjoy the snack.  However, through the years and my growth as a health conscious being and raw chef, my mind has again been turned on to the idea of veggies w/ nut butters.  I am grateful that my lover feels the same way!

A beautiful man carrying beautiful grinds!

Mountian Top Picnic snack

Together we hiked up to Olomana peak and brought some treats along.  We’ve been super into making varies of nut/seed butters.  If you have a dehydrator, you can soak your nuts or seeds over night and then put them in a dehydrator the next day for 6ish hours before making butter.  We love adding maca to our nut butters and making them super duper and filled with super foods !

Cacao Pumpkin Seed butter and Almond Maca butter!

Salude to our journey up the mountian and our yummy nut butters!

Mahalo Olomana for your energy and love!

Until next time……..


January 23, 2011

I am one of those people who love sweet treats.  Of course, my sweet treats are free of refined sugars, preservatives, food colorings, gluten, and are never heated.  I appreciate a sweet something everyday and I really enjoy creating them.  I’ve been extremely busy making pies lately.  I’m going to share a few desserts and catch you to date on what I’ve been playing with.


Chocolate Banana Swirl Pie

Guava Cheesecake

Wyatt's Birthday Pies

Chocolate Ganache and Coconut Cream

Garnish Goddess at work

Singing to the Birthday Boy!

Eggfruit Pie!

Banana Fig Pie by request!

Cacao Coco Cookie w/ a Banana Maple Cream

Chocolate Cupcakes w/ a tangerine "icing"

A photo by Nicole Izak of my Christmas raw cupcakes!

Desserts are one of my most favorite things to create. If you have any suggestions or requests about any type of dessert you would like to make raw, let me know.  I’m always up for a challenge in the kitchen!

Mahalo and enjoy!

Catching up!

January 23, 2011

North Shore Star Fruit

Aloha Friends!  Though Goldielock’s blog has not been extremely active, there has been no lack of action in the kitchen.  I’ve been moving around for the last 4 months and am now catching you all up to date with photographs of new creations.  I’m back in Hawaii with an appreciation for life, local growth, and a kitchen with all the necessities (big mahalos to team Kaimalu).  I have many blogs to write to fill you all in on my travels and my experiences in the kitchen. Here is some local grinds in there whole form!

Frankies Nusury in Waimanalo


Frankies Nursery always provides us with an amazing array of fruits from his orchards.

Chico Fruit! Tastes like brown sugar.

Pure Brown Sugar

Mountain apples and local pears


My own beautiful merman who opens da cocos!

The Chia Seed

January 18, 2010

Just Chia!

Most of us have heard the word chia before, whether it was in the food industry recently or years ago referring to a fuzzy, green “pet”. The chia seed has been a prominent seed in my life for a few years now.  I have been making chia porridge in the mornings for breakfast, putting chia seeds in my smoothies, sprinkling them on salads, and even using them for breads and crackers.

Superfoods on top of chia porriage!

Chia seeds are known for being rich in omega 3 fatty acids.  This tiny seed also is high in protein, dietary fiber, and phytochemicals. Chia seeds contains essential minerals like phosphorus and manganese.  They contain small amounts of calcium, potassium, and sodium, as well.


The pure excitement of a morning chia treat!

Create your own smoothie and stir in a tablespoon of chia seeds, mix well, and let sit for 20 minutes.  You can do the same thing by adding chia seeds to nut milk.  The more chia seeds you use, the thicker the consistancy will become.  As the chia sits still, it becomes gelatinous. This is caused by the soluble fiber in the chia.

Chocolate Chia Porridge

mmmmm yum!

Chia seeds hold 10 times their weight in water and are extremely hydrating.  Play around with this magical seed and see what you can create!

Chia Smoothie Parfait

For more information on Chia visit: