This month, we'll look at a couple more Maui inspired recipes, plus we'll delve into a few fermented foods. Also, by popular demand, I’ve included a few really quick recipe ideas. Enjoy, and best wishes in 2011!

Hawaiian Chicken Livers

Here is a delicious way to prepare chicken livers. This recipe can be a good introduction for those not used to eating organ meats, as the strong spices will cover the flavor of the liver.

Time: 12 minutes

• 1 lb chicken livers
• 3 green onions, chopped
• 1/2 red bell pepper, chopped
• 1 Tbsp minced ginger
• 1 Tbsp coconut oil
• 2 Tbsp Tamari soy sauce (wheat-free)
• 2 tsp apple cider vinegar
• 1/4 tsp Chinese five spice
• 1/4 cup water

Bring a skillet or wok to medium heat. Sauté the onion, ginger, and red bell pepper in the coconut oil until soft. Add the remaining ingredients. Cover and sauté, tossing a few times. Be careful not to overcook the liver. You may want to slice the livers into bite-sized pieces before serving.

Nutritional info: 2 servings at 10g carb, 40g protein, 15g fat


Poi

Poi is a traditional Hawaiian side dish. It is made from taro root. There are several ways you can do this. We’ll explore two simple versions here. There are other more traditional methods that become fairly complicated.

As an interesting note, I was recently in Maui for a vacation. Though I could find poi there, I was unable to find taro root anywhere in stores. I had to wait until I got back to Portland, where I easily found taro in several Asian markets.

• 1 taro root (~2 lbs)
• water

Peel the taro, then chop it into about 1 inch cubes. Either pressure cook the taro in 1/2 cup water for 5 minutes, or boil it in water using a covered pot for 15 minutes. Drain the water, then transfer to a food processor. Process into a thick paste, adding water slowly until reaching the desired consistency. Chill before serving.

Alternatively, you can ferment the poi for a more sour taste. Leave the poi out at room temperature, covered by a cloth. After about 2 days, the poi will have fermented and can now be considered a probiotic food. Cover and refrigerate.

Poi has a fairly short shelf life, so be sure to eat it within a few days of preparation.

Nutritional info: 8 servings at 20g carb


Red Caraway Sauerkraut

Fermented foods have long been a part of ancestral diets. Sauerkraut is easy to make, and it improves digestion and nutrient availability. You'll need a wide mouth canning jar and a smaller bottle that fits inside.

Active time: 8 minutes
Total time: 10 days-2 weeks

• 1/2 head red cabbage
• 3 tsp caraway seeds
• 2 tsp sea salt (non-iodized)

Chop the cabbage thinly, or use a food processor. Place into a large bowl, add the salt and caraway seeds; mix well. Allow to sit for 30 min to 1 hour. Add the cabbage to your canning jar, pushing the cabbage down and packing it tightly. The brine should begin to rise above the cabbage. An empty bottle works well to pack the cabbage. Don't fill the jar all of the way; leave some space at the top. Fill your bottle with water, then leave it in the canning jar. The weight of the bottle will keep the cabbage from floating to the top during the fermentation process.

Let the jar sit out at room temperature for around 2 weeks. If the brine level drops, add a bit of salted, de-chlorinated water* so that the cabbage remains covered. Once the fermentation is complete, cover and refrigerate the sauerkraut.

*Chlorine in the water will prevent the fermentation process. Use filtered water, or you can leave the water to sit out overnight before using.

Nutritional info: 8 servings at 3g carb


Quick Wasabi Shrimp

This recipe is written as a quick snack for one, but you can easily adjust it to meet your needs. Use the wasabi to your tastes; a little can go a long way!

Time: 3 minutes

• 4 oz pre-cooked shrimp
• 1/2 cup tomato or marinara sauce
• 1 Tbsp olive oil
• juice of 1/4 lemon
• 1/4 to 1/2 tsp wasabi powder

Combine everything in a small bowl; mix well. Allow to stand for several minutes to allow the flavors to infuse before eating. Adjust the quantity of olive oil to meet your needs.

Nutritional info: 1 serving at 5g carb, 24g protein, 14g fat


Northwest Cabbage Slaw

Time: 8 minutes

• 1/2 head red cabbage
• 1 carrot
• 2 Tbsp chopped hazelnuts
• 1 Tbsp currants (or raisins)
• 1/2 Tbsp Balsamic vinegar
• 1 Tbsp olive oil

Shred the red cabbage and carrot in a food processor or chop by hand. Add the remaining ingredients; toss and enjoy.

Nutritional info: 3 servings at 10g carb, 7.5g fat