Happy Inspiration Friday! This is my dear friend, Kathleen “Fortuna” Arai, also known as The Kitchen Goddess. Fortuna has been cooking for us and making us laugh for as long as I can remember. She is a fabulous chef with amazing range who really can bake or cook ANYTHING you can imagine. As her life focus has evolved over the years, so has her cooking. These days, her conscious, loving spirit infuses every dish she makes with such high vibration energy that I swear eating her food is an intoxicating experience.
Fortuna is not only an amazing chef, she is a gifted healer, incredibly intuitive and insightful. She is also a fiery, sassy woman with a sharp wit, amazing sense of humor, and a fantastic laugh. Here is more about Fortuna:
Kathleen “Fortuna” Arai has been a Personal Chef in Honolulu for almost 17 years. Her specialty is healthy cooking to suit the needs and tastes of her clientele. She is currently in her third year at Sacred Path Healing School. Using food as a medium for health and healing is a perfect match for her interests. “Preparing healthy, delicious food is a passion. I love assisting others on their journey to health and wellness. Creating delicious dishes for those on restricted, limited or sensitive diets are an exciting challenge for me.” Fortuna is also passionate about teaching others how to cook and doing research for new product development.
Fortuna was kind enough to share two of her delicious and nutritious recipes with us. I tried both of these last Saturday and OMG they are so good! And so virtuous! Low-sugar, low-carb, and tasty! Can’t beat that! If you would like to contact Fortuna, you can email her at firstname.lastname@example.org
VEGETARIAN MUSUBI (makes 6)
“For non-vegetarians, substitute a turkey or beef burger. I made these for some friends that were not eating any grains in their diet. I accepted the challenge!”
Special equipment needed: musubi maker and food processor
6 Morning Star Farms vegetarian breakfast patties
1 packets stevia
1 Tablespoon Bragg’s liquid aminos
Spray skillet with cooking spray and turn burner on to “medium”. When skillet is warm, add patties and lightly brown on both sides. Once browned, add Bragg’s and stevia and mix in pan. Remove patties and set aside.
1 small cauliflower
juice from 1/2 lemon
1Tablespoon Bragg’s liquid aminos
6 half-sheets roasted Nori
Boil Caulflower until knife-tender. Let cool. Place in bowl of food processor. Add Bragg’s and lemon. Pulse until cauliflower resembles the size and shape of rice grains. Empty into mixing bowl. Add Veganaise and mix.
place nori sheet on clean, dry work surface
place musubi maker on top of nori sheet
measure 1/2 cup cauliflower mixture into musubi maker
place patty on top of “rice”
press mixture down with tamper
remove musubi maker and fold nori sheet over.
seal seam with a little water
SUGAR-FREE, VEGAN APPLE CRISP
“I’ve recently stopped eating a lot of sugar. But I still want a treat every so often. This fit the bill nicely! I’m not sure how many servings this makes because I could eat the whole pan!”
Preheat oven to 350 degrees
1 cup macadamia nuts, crushed
1/2 cup unsweetened coconut
3 Tabespoons flax seed meal
3 Tablespoons coconut flour
1/4-1/2 cup refined coconut oil
1/2 cup xylitol
3 packets stevia
1/2 teaspoon salt
Mix to a crumbly texture. Set aside.
4 Granny Smith apples, peeled, cored and diced small
1-2 Tablespoons pumpkin pie spice
1Tablespoon coconut flour
1/2- 1 cup xylitol
1/2 teaspoon salt
3 packets stevia
15 drops vanilla cream liquid stevia
3 Tablespoons Just Like Sugar
Mix filling ingredients. Pour into 9×12 glass pan sprayed with cooking spray. Sprinkle topping so that it covers the entire filling. Bake for 30-40 minutes, until topping is golden and filling is bubbly.
The BEAUTIFUL photo above was taken by the amazing Geralyn of Hokulii Images. Contact Ger today for your photography needs!