This high-vibration recipe is a blend of spicy and savory all in one; originally crafted from 100% Kauai-grown farm produce. Try crafting this recipe with as many local, organic, fresh ingredients as you can find and Enjoy!
First, remove the pumpkin skin with a veggie peeler.
Next, remove the seeds & soak them in bowl filled with water to separate the seeds from the pulp (This simultaneously plumps up the seeds) – This can later be used to make Spicy Pepitas for a light snack or to garnish your bisque (Spicy Pepita Recipe)
Chop pumpkin into cube size chunks & place in slow-cooker with approximately 1 inch of water blanketing the top of the pumpkin cubes; Add 1 tsp Kauai Farmacy Savory Blend; 2-3 pinches of Hawai’ian sea salt; and the supple parts of 1 Rosemary sprig; for 4-6 hours on low, or until tender.
Open 4-ish semi-mature coconuts; Blend soft-ish coconut meat and coconut water with 1 full shoot of curry leaves (raw); 3 tablespoons Curry Blend; 1 teaspoon Savory Blend; 5-6 stripped fresh thyme sprigs; 1/2 of fresh, raw, Hawaii’ian chili pepper (no seeds); 3 tablespoons of Raw, Organic Local Honey; grated lime zest from 1 small lime; and Hawai’ian Sea Salt (to taste); blend until smooth (add spring water to get to a milk-like consistency if needed).
Place slow-cooked pumpkin cubes into blender & slowly add in Spring water until the soup becomes a mash consistency; Add Coconut Milk Mixture to thin mash; blend into a creamy soup consistency.
Garnish with fresh stripped Thyme – Alternative option: garnish with home-made Pepitas.
Here we are in the infamous month of the ‘New Year Resolution’. For most it begins with abundant inspiration and energy to leave some old patterns behind that no longer serve our highest good. But often, as the days pass and we experience the discomfort and challenges of our new ways (and don’t see immediate results), resoluteness fades, and we slowly slip back into that old habitual, familiar rhythm.
So, I have been watching, and the garden as always is my great teacher. A couple of years ago, we adopted a regimen of feeding the garden with homemade compost tea every two weeks. I had read plenty on how compost tea would change the soil structure, and the entire ecosystem beneath the plants. It sounded good; good enough for me to commit to- because in my heart-it felt like the right way to feed our precious herbs.
When we first started, I definitely had my doubts. Here we were hand-watering a diluted compost tea with different hands pouring at different rates. Did every plant get enough? And what was enough? Another good question for pondering. But we continued. Consistently. Rain or shine. Whether we felt like doing it or not. Every two weeks. Period.
And what has happened? We proved all those books were right- the results are amazing. Something seemingly so benign and insubstantial. Would it work if we just flooded the garden with it once a year? No. Would it work if we made it super concentrated and did it quarterly? No. What does make it work? Moderation paired with consistency.
Because this experience was outside myself, it was easy for me to commit to a long period of time to see results. Now it is my responsibility to carry this lesson over to my personal life- if I want to make lasting change, I must practice consistency and gentleness.
Don’t underestimate the changes that will come from the small if you do them every day. What happens to your physical being if you drink one cup of tea a day? What happens to your emotional being if you say ‘I love you’ in the mirror every time you brush your teeth? What happens to your spiritual being if you walk outside every day and say thank you to Mother Earth?
3-4 teaspoons Curry Blend (add more for more heat)?️?️?️
Hawai’ian Sea Salt (add to desired taste)
Add enough water to cover all ingredients (by a couple of inches) in a slow cooker (with the exception of Vitalitea, Curry Blend and Sea Salt). Slow cook for 4-6 hours on low. Brew Vitalitea separately. Add Vitalitea, Curry Blend and Hawai’ian Sea Salt just before serving. Stir ingredients thoroughly. Ladle into serving bowls. Garnish with parsley leaf.
This Herbal Super Soup Recipe is fully loaded with nutrition; packed with massive health benefits; making it great “eats” in the Winter months when our immune system needs to remain strong. This recipe is true medicine for the body and soul; containing the following fourteen Kauai Farmacy herbs:
By Mary Troy Johnston
Photos by Dominique DeFelice / Kauai Farmacy
The medicinal benefits of turmeric have been known throughout the centuries, first recognized by non-Western cultures in South Asia, China and the Middle East. Turmeric is central to the five-thousand-year-old tradition of holistic Ayurvedic medicine, originating in Northern India and still widely practiced today.
No one on Kaua’i knows better the history of turmeric in India than Vaidehi Herbert. She has lived here for 15 years where she pursues her passion of translating the ancient poetry of the Tamil region of Southern India, having produced numerous books. Vaidehi described to me how the Tamil poets wrote about turmeric over 2,000 years ago, between 3rd century BCE and 3rd century CE, when they developed the extensive literature known as Sangam poetry. She perused the poems to find references to turmeric. She finds that “fragrant turmeric was hung around the memorial stones as a decoration” to commemorate fallen warriors and also used in religious rituals. Vaidehi finds a charming reference to a scene where “women playing in a river used turmeric to wash their skins.” Another poem tells us that people in the mountains grow turmeric, ginger and black pepper. Modern science has come to recognize that black pepper ingested with turmeric enhances the absorption of the latter whereas ancient Tamils seemed to have known this intuitively! Piperine is the compound found in black pepper that aids in the absorption of curcumin, the active compound found in turmeric.
Where turmeric is concerned, the ancient Tamil past has met with the Kaua’i present. Our island provides fertile ground and a tropical climate for growing olena (turmeric). A member of the ginger family, turmeric is a rhizome, meaning it grows as a stem underground. When it is harvested, it shares the rough tubular appearance of edible ginger, except that it has its own distinct golden color, reminiscent of saffron, and the curvature of a shrimp (also noted by a Tamil poet). Turmeric infuses food with the same strong reddish-yellow hue and, for this reason, is sometimes used as a substitute for the more expensive saffron. As for its culinary use, the spice is best known as one of the basic ingredients of a curry (from kari in Tamil), when paired with other herbs and spices from India.
On island, makers of teas, juices, hot sauces and curry powders have renewed interest in developing products utilizing turmeric to promote physical and emotional well-being. Doug Wolkon of Kauai Farmacy, a firm believer in turmeric’s role in overall health, has developed a variety of related products on his tea farm. The Farmacy offers a Curry Blend that combines the health benefits of turmeric, kaffir lime and curry leaves, galangal and yellow ginger, and our island chili peppers known for their heat. He recommends his favorite, Cacao Olena powder constituted from the basic ingredients of cacao, turmeric and ginger to be used to make a hot tea or golden milk latte. Doug, in his blog post for Natural News, states that the “raw juice” (cold-pressed from the root) “is the most potent medicine for the liver and other organs as well as easy to apply externally.” Ancient medical traditions have long recommended applying turmeric to wounds, bruises, and skin irritations. Seeing turmeric as so integral to health maintenance, Doug writes, “We use turmeric as a daily tonic to keep the body, mind and spirit healthy and feeling alive.” These products are available at the Kïlauea Farmers Market on Saturday or directly from the tea farm, which also offers informative tours of the tropical plants grown there and their medical uses. Visit www.kauaifarmacy.com to learn about their farm and products.
There is no end to the beliefs about healing turmeric attributing anti-inflammatory, anti-depressant, and antioxidant properties (at the very least) to the “golden spice.” Consequently, there is no end to turmeric-derived products on Kaua’i. Turmeric shots are available across the island from juice bars, as well as smoothies and other varieties. Janine Lynne has developed a Citrus Curry hot sauce for her Black Dog Farms Kauai that she mixes with yoghurt for a dip and adds to safflower oil (¼ cup hot sauce to ½ cup oil) as the base for vinaigrette. Kaua’i also boasts a number of island-crafted soaps infused with turmeric, harking back to the Tamil women using the spice as they bathed in the river. As Indian women are said to use turmeric in their cooking every day, it seems this exotic lesson has reached our small island in the Pacific.
Home cooks will appreciate this recipe provided by Vaidehi Herbert, who also taught Indian cooking classes from her home here for 10 years to raise funds to support schools and tsunami victims in her birthplace of rural Tamil Nadu state of India.
Onion Tomato Chutney Recipe
Onion – 1 big red onion (finely diced)
Tomatoes – 2 big (finely chopped)
Olive oil – 8 Tablespoons
Turmeric (powder) – 1/2 Teaspoon
Cilantro – 2 Tablespoons (chopped)
Salt – 1 Teaspoon, or to taste
Cumin seeds – 1/2 Teaspoon
Cumin powder – 1/2 Teaspoon
Chili powder – 1 Teaspoon
Curry Leaves – 10 leaves
Heat oil in a pan. When oil is hot, add the cumin seeds and turmeric. Sauté for 10 seconds. Add the curry leaves and chopped onion. Sauté for about 10 minutes on medium heat, covering the pan with a lid between stirring the onion. Add the chopped tomatoes and salt. Sauté for another 10 minutes. Add the cumin, chili pepper and chopped cilantro. Sauté for a few minutes.
The chutney can be served with tortillas, steamed rice and toasted bread.
Flourishing in the heart of Kaua’i’s north shore is Kaua’i Farmacy, a two hectare herbal garden, tended to by owners Doug and Genna Wolkon.
Home to more than 60 medicinal heral plants, Kaua’i Farmacy offers tea for health and pleasure. As all harvesting is done by hand, Kaua’i Farmacy offers a premium quality of tea, selecting only the strongest, most vibrant plants to craft into herbal blends and supplements.
In addition to sourcing product for many of Hawai’i’s restaurants, Kaua’i Farmacy also offers guided tours of the farm, allowing visitors and residents an opportunity to experience the oasis first hand, and learn more about the history and culture of tea farming in Hawai’i.
TURMERIC (aka Olena in Hawai’ian): Olena is a most valued herb in Hawaiian and Ayurvedic Medicine for everyday Well-Being; Vitality; Healthy Heart; Strong Immune System; Anti-inflammatory; and Liver Cleanser. It could be the most all-around medicine in the herbal plant world that we have found to date.
Turmeric is found in everyday living in so many cultures around the world as a spice, skin-care, and internal tonic medicine. Its exciting to think that this herb has only recently landed on the “western” side of the planet, just in time to aid us in our wellness evolution.
Sprinkle on foods; brew as a tea; add to smoothies. This herb is a game-changer. Find any way to integrate our super-fresh, Kauai-grown Turmeric into your lifestyle.
Our Herbal neighborhood: mimicking the bio-diversity of a backyard garden. Symbiosis at its best. Bees, flowers, leaves, buds, mulch, comfrey, compost, carbon, nitrogen, chop-and-drop, closed-loop, permaculture system. We make tea out of all the plants in this picture.
The foundation is under the soil. The plants’ roots are all interconnected. They are stronger together than alone. The gardens diversity is its strength, defending against pests and providing for nourishing biodiverse soil – the whole being a whole lot greater than the sum of the parts.
Plant medicine from the ground up.
Aloha from Kauai Farmacy.