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A Blend of Local & Japanese Traditions New Year’s is a time to honor my heritage and reflect on the beautiful blend of local and Japanese customs that shape my identity. Growing up Japanese-American in Hawai‘i, I experienced unique and memorable traditions that remain important to me today. Cherished Family Traditions One of the most memorable parts of New Year’s was watching my late paternal grandmother prepare a feast for our family. She cooked tirelessly on New Year’s Eve and Day to create a spread of traditional Japanese foods that brought blessings and prosperity for the new year. On New Year's Eve, Grams would make saimin , a local noodle soup derived from Japanese and Chinese culinary influences. The saimin noodles symbolize long life, and toppings included wom bok (Chinese cabbage), cha siu (Chinese pork), kamaboko (Japanese fish cake), bean sprouts, and green onions. The broth was made with shoyu (soy sauce), pork belly, and konbu (edible kelp). Another staple was soba  (Japanese buckwheat noodles), which everyone had to eat for good luck and long life. No soba was to go to waste either, or that would bring bad luck. Soba is my favorite, and I eagerly ate bowlfuls of it! Grams also prepared other traditional Japanese dishes, such as: Kazunoko  (herring roe): Represents fertility and prosperity. Ebi  (shrimp): Symbolizes longevity and graceful aging. Nishime  (simmered stew with chicken and vegetables): Promotes family harmony. We also enjoyed mochi  (rice cakes) and manju (dense buns), often filled with anko (sweetened red bean paste) or dusted with kinako (roasted soybean powder and sugar). One of my paternal aunts made these every year. Symbolism of New Year Foods Just after midnight, my grandmother would prepare ozōni , the iconic Japanese mochi soup eaten on New Year’s Day. The mochi symbolizes strength and longevity. Grams was strict about finishing the mochi in our bowls—leaving any uneaten mochi was considered bad luck for the year. In eastern Japan, the soup is typically clear and dashi-based; in the west, it’s made with shoyu. Our family’s version is made with a shoyu-based broth. With our ozōni, we enjoyed kuromame  (sweet black soybeans), symbolizing hard work and health. Preparations for the New Year Before the New Year, my grandma practiced ōsōji  (The Big Cleaning). This tradition welcomed the New Year with a fresh start and involved thoroughly cleaning the house to remove misfortunes and impurities from the past year. Grams’ cleaning habits were esteemed; I inherited this trait from her. I make it a point to clean my home, wash my car, and tidy my workspace. Another tradition was displaying kadomatsu  (bamboo and pine arrangements) at doorways to invite prosperity and divine spirits. Inside, we displayed kagami mochi , two stacked rice cakes topped with a daidai (orange), symbolizing wealth and generational continuity. My dad eventually extended this practice by placing kagami mochi in our vehicles. According to Japanese culture, decorations must go up on specific dates to avoid bad luck (GPlusMedia, Inc., 2020) . For example: Avoid 29 December, as the number nine sounds like “suffer” in Japanese. Decorations on 31 December are considered last-minute and bring bad luck. Thus, the ideal day for decorating is 28 December. Decorations are taken down on 7 January, as the New Year gods depart. Fireworks in Hawai‘i Popping fireworks at home in Hawai'i is essential for New Year’s Eve. It is believed they ward off evil spirits and bring good luck. I have fond memories of my family lighting firecrackers as the countdown to midnight began. Everyone was so excited. Sadly, O‘ahu banned fireworks around 2009 and required permits. Several years later, my sister resurrected the tradition by purchasing these permits so we could light fireworks again. Vegan Ozōni Recipe Ozōni is more than just a soup. It’s a heartfelt dish that connects my family to our heritage and symbolizes strength and longevity for the year ahead. Inspired by my family’s recipe, here's a vegan-friendly version. Yields: 10 servings ·       2 organic carrots, bâtonnet cut (thin slices/strips: ½”× ½” × 2½-3″) ·       2 organic takenoko (bamboo shoots), bâtonnet cut  ·       1 organic gobō (burdock root), bâtonnet cut  ·       Organic black pepper, to taste ·       1 bunch of organic shungiku (chrysanthemum leaves) or mizuna (Japanese mustard greens), chopped ·       1 bag of mochi ·       1 bag of soba noodles, optional, but recommended for extra good luck for the new year ·       Note** The tr aditional oz ō ni I grew up eating includes chicken and pork. One pound of each meat will suffice, cut into bite-size pieces. Ōzoni dashi (soup): ·       80 ounces organic vegetable broth or water (or chicken broth- original recipe) ·       Hot purified water ·       1 bag of dried shiitake mushrooms soaked in hot water for 10-15 minutes ·       Shiitake mushroom water ·       Shoyu (Yamasa brand is preferred), to taste (for those on a gluten-free diet, use gluten-free shoyu or tamari as an alternative) ·       Note**  To make the traditional oz ō ni I grew up eating, cook the chicken and pork before adding vegetables to the pot, and use chicken broth for the dashi (soup) base. Kitchen Equipment ·       Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients ·       Measuring cups/spoons ·       Cutting board ·       Chef knife ·       Vegetable peeler ·       Colander ·       Medium-sized sauce pot ·       Large pot ·       Ladle ·       Tongs ·       Serving bowls ·       Chopsticks ·       Soup spoons Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Soak dried shiitake mushrooms for 10-15 minutes or longer. Keep the water to add to the dashi. Wash and peel the carrots and gobo.  Cut carrots, gobo, and bamboo shoots into thin slices (bâtonnet cut) After soaking the shiitake mushrooms, remove the mushrooms. Squeeze the liquid from the mushrooms. Set liquid aside. Add water to a medium-sized sauce pot and boil. Add soba and cook until al dente. Mise en place ingredients. Add vegetable stock, shoyu, and mushroom-soaked water to a large pot. Bring to a boil, then reduce to a simmer. Season to taste with pepper and more shoyu if needed. Add carrots, bamboo shoots, gobo, and shiitake mushrooms to the dashi. Bring to a boil once again. Reduce to a simmer for one hour or until the vegetables are cooked In a separate pot, boil water and add a ladle or two of the ozōni dashi. Add mochi to the boiling liquid and cook until soft. Transfer mochi to serving bowls and pour in dashi. Add cooked soba and garnish with shungiku. Have a terrific and safe New Year celebration! Cheers! Gini x 29 December 2024 References GPlusMedia, Inc. (2020). New year decorations in Japanese homes. https://resources.realestate.co.jp/living/new-year-decorations-in-japanese-homes/

Shredded Chicken & Veggie Comfort Soup Recipe Yields: 8 servings Ingredients 1 tablespoon organic extra virgin olive oil 3 small organic carrots, peeled and chopped 1 organic celery stalk, chopped 1 organic yellow squash, peeled and large diced 2 cups organic arugula 64 ounces organic chicken broth (low sodium, if possible) Organic whole chicken, cooked, shredded, and skinless 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 4–5 drops of certified pure, tested grade (CPTG®) dōTERRA® Lemon essential oil (optional) Black pepper, to taste Garlic pepper, to taste Garlic powder, to taste Sea salt, to taste Pasta (optional) — For this recipe, I used Auntie Hapa's Hawaiian Noodles ( 'ulu (breadfruit) , 'ogo (red seaweed) , and moringa (a superfood that comes from the drumstick tree)) Kitchen Equipment Mixing bowls/cups/spoons for mise en place (“everything in its place”) ingredients Measuring bowls/cups/spoons Cutting board Chef knife Vegetable peeler Medium-size pot Large-size pot Colander Pasta scooper Wooden spoon Ladle Tongs Bowls Spoons Chopsticks or forks Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Wash the vegetables. Peel and chop the carrots and squash. Chop the celery. Use a fork or your hands to shred the chicken, removing the bones and excess skin. Mise en place ingredients. If using pasta, cook it separately in the medium pot according to the package instructions. Drain using a colander and set aside. In a large pot, heat the olive oil over medium heat. Add chopped carrots, celery, and squash. Sauté for about 5–7 minutes until slightly tender. Pour in the chicken broth and bring to a gentle boil. Add the dried seasonings. Reduce heat and simmer for 10 minutes. Stir in the shredded chicken and arugula. Let simmer another 5–7 minutes until flavors combine and greens are wilted. Add lemon essential oil drops to the soup just before serving, if using. Add the desired amount of pasta to individual serving bowls. Ladle the soup over pasta (or serve as is). Social Media Pros & Cons Social media can be inspiring, but let’s be honest—it can also feel heavy. The endless scrolling, the comparisons, and the pressure to keep up... It all sneaks up until you feel drained and disconnected from yourself. I’ve learned that periodically stepping away can make all the difference. A break from the noise provides space for clarity, calm, and gratitude for the life unfolding right before us. Taking time offline isn’t about missing out—it’s about tuning back in. To your breath. To your body. To the people and moments that matter most. Thank you for being patient as I occasionally take my social media breaks to preserve my mental, emotional, and physical well-being. I appreciate it so very much. Cheers! Gini x 7 September 2025

Lemon-Herb Roasted Chicken with Assorted Vegetables & Okinawan Sweet Potato Purée Recipe Yields: 12 servings Ingredients 1 cup organic extra virgin olive oil (1/2 cup each for the chicken pan and the veggie pan) 7 small organic carrots, peeled and chopped 2 large organic onions, peeled and sliced, Lyonnaise cut 1 bulb organic garlic, peeled, leave cloves whole 2 pounds organic chicken thighs 10 small Okinawan sweet potatoes 1 cup organic coconut milk 1/2 cup organic coconut yogurt Italian-herb medley seasoning, to taste Black pepper, to taste Garlic pepper, to taste Garlic powder, to taste Sea salt, to taste Lemon, cut into wedges Green onions, sliced Purified water Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring bowls/cups/spoons Cutting board Chef knife Vegetable peeler Colander Bowl Paper towels Can opener 2x 9"x13" baking pan Food processor Rubber spatula Cooking thermometer or infrared laser thermometer Tongs Plates Forks Knives Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Wash, peel, and chop carrots. Peel and slice onions. Peel garlic. Wash and slice the lemons into wedges. Peel Okinawan sweet potatoes and soak them in water to prevent oxidation. Preheat oven to 375ºF (190ºC). Mise en place ingredients. Spread the carrots, onions, and garlic cloves onto a baking sheet or pan. Drizzle olive oil and sprinkle seasonings. Toss together to distribute the oil and seasonings evenly. In the other baking pan, place chicken thighs side-by-side. Drizzle olive oil and sprinkle seasonings. Use tongs to flip the chicken over. Drizzle olive oil and sprinkle seasonings on the other side. Place lemon wedges in various parts of the pan. Place both trays into the oven. Depending on the oven, the veggie tray would take about 20 minutes to roast. Be careful not to overcook the veggies. The chicken is fully cooked at 165ºF (74ºC). Depending on the oven, it would take 35-45 minutes to roast. Remove both dishes from the oven. Add peeled Okinawan sweet potatoes to a food processor. Add coconut milk and yogurt. Blend until smooth. Serve dishes immediately. Celebrating Culinarians' Day Every Day! The 25th of July was Culinarians’ Day , a celebration of the chefs, home cooks, and food lovers who bring creativity and comfort to our tables. Though the day has passed, its spirit continues to inspire me. I learned about this day upon earning my culinary degree. I'm so grateful there's a day to celebrate these marvelous individuals who enjoy the artistry of cooking and food. My own love for cooking began with my late paternal grandmother. She had this magical way of making the kitchen feel like the heart of the home, where meals weren’t just eaten, they were treasured. Every dish she made carried warmth, patience, and love; those memories guide me whenever I step into the kitchen. That inspiration led me, years later, to pursue culinary school in 2021. I wanted to learn the professional side of cooking—the techniques and structure behind the artistry. It was a way to honor my grandmother’s legacy and grow my relationship with food, combining passion and skill. Culinarians’ Day reminds me that every meal is an opportunity to celebrate the craft of cooking. Whether a simple home recipe or a dish created professionally, food connects us to our culture, families, and the people we love. I carry the meaning of this special day into every dish I prepare and celebrate it every time I cook in the kitchen. Every day can be a day to honor the art, joy, and heart of being a culinarian. Cheers! Gini x 14 September 2025

Chicken & Broccoli Stir-Fry with Rice-Flour Noodles Recipe Yields: 4 servings Stir Fry Ingredients 1 tablespoon organic extra virgin olive oil 1 organic yellow onion, peeled and small diced 1 organic garlic bulb, peeled and sliced 1 pound organic chicken thighs, cubed 1 package organic frozen broccoli Sea salt, to taste Black pepper, to taste Garlic powder, to taste Organic green onions, sliced (for garnishing) 8 oz rice-flour noodles (prepared according to package directions) Housemade Stir-Fry Sauce Ingredients 2 tablespoons kome shōyu (rice-based shōyu) 1 teaspoon organic raw honey 1 teaspoon organic extra virgin olive oil 1 tablespoon purified water 1 teaspoon cornstarch (to thicken sauce)* *For a corn-free option, substitute arrowroot or tapioca starch. Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring bowls/cups/spoons Cutting board Chef knife Colander Large pot Medium pot (for noodles) Pasta scooper Small mixing bowl Whisk Wooden spoon Tongs Cooking thermometer or infrared laser thermometer Serving bowls Forks or chopsticks Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Peel and dice the onion. Peel and slice the garlic. Cube the chicken thighs. Mise en place ingredients. Bring a medium pot of water to a boil. Add rice-flour noodles and cook according to package directions until tender. Drain in a colander and set aside. In a small bowl, whisk together rice-based shoyu, raw honey, olive oil, and purified water. Add cornstarch (or alternative starch) and whisk until smooth. Set the sauce aside. Heat olive oil in a large pot over medium heat. Add diced onions and sliced garlic, and sauté until fragrant. Add cubed chicken thighs and seasonings. Cook until chicken is fully cooked at 165ºF (74ºC). Pour the sauce into the pot, stirring until it thickens and coats the chicken evenly. Add the noodles to the pot. Add the frozen broccoli and cook until heated through. Sprinkle sliced green onions over the stir-fry. Serve hot and enjoy immediately. The Power of 3-Minute Journaling What if three minutes could change the way you feel about your day? That’s the beauty of journaling. It can be as simple as taking notes and listing what you're grateful for. Three minutes is enough to check in with yourself, reflect, and reset. I often use journaling to pause and notice the positives during my day. It’s not about writing perfectly—it’s about creating a safe space for my thoughts and memories. Over time, these quick entries become something I can look back on when I need a reminder of how far I’ve come. Today, I’m grateful for the weekend, a chance to unwind and recharge before the new work week. I’m also excited to share some traditional Hawaiian dishes with new friends. Journaling doesn't require much. Just your mindset, a pen, paper, or even your smart device to list what you're thankful for, or whatever thoughts is on your mind. Give it a go! Try it, even for one minute a day, and build from there. I guarantee this routine will be a game-changer. Cheers! Gini x 21 September 2025

Garlic-Peppered Lamb Chops with Smashed Potatoes & Green Beans Recipe Yields: 4 servings Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring bowls/cups/spoons Baking sheet for marinating lamb Eco-friendly wrap to cover the marinated lamb Cutting board Chef knife 9"x13" baking pan Medium saucepan (for potatoes) Colander Rubber spatula Potato masher Baking sheet (for potatoes) Tongs Cooking thermometer or infrared laser thermometer Serving plates Forks Knives Ingredients 1 rack of organic, grass-fed lamb Organic extra virgin olive oil, divided for rack of lamb, potatoes, and green beans 1 organic garlic bulb, peeled and sliced 1 lb organic baby potatoes, boiled and smashed 16 oz organic green beans, trimmed and snapped in half Garlic pepper, to taste Black pepper, to taste Garlic powder, to taste Sea salt, to taste Purified water Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Marinate the rack of lamb the day before by placing it on a baking sheet. Rub with olive oil, garlic pepper, garlic powder, sea salt, and black pepper. Peel and slice garlic cloves. Rinse, trim ends of the green beans, and snap them in half. Rinse baby potatoes. Mise en place ingredients. Preheat oven to 400°F (200°C). Place the baby potatoes in a saucepan, cover them with water. Bring to a boil, then simmer for 12–15 minutes or until they are fork-tender. Drain the water and let the potatoes cool before smashing them. Place the drained potatoes on a baking sheet and gently press each one with your palm, potato masher, or rubber spatula. Drizzle with olive oil, add sliced garlic, and sprinkle with seasonings. Place green beans on another baking sheet. Drizzle with olive oil, add sliced garlic, and sprinkle with seasonings. Roast the potatoes for 15–20 minutes, until the edges are golden and crisp. Roast the green beans for about 10 minutes. Do not overcook the beans. Remove both sheets from the oven and set aside. Preheat oven to 425°F (220°C). Transfer the marinated rack of lamb to a baking dish. Cover with foil. Roast for about 25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare doneness. Rest for 10 minutes before slicing between the bones to form chops. Arrange sliced lamb chops on a serving platter with golden smashed potatoes and bright green beans. Serve immediately. Seven Oils That Improved My Physical Vitality I loved essential oils—they were a gift from God and a blessing in every part of my life. Over time, I discovered that these oils improved my physical vitality in many remarkable ways. Two significant game-changers were using oils to relieve chronic pain and re-energize. When I began my journey with essential oils, I learned that thorough research was necessary. I realized early on that investing in certified pure, therapeutic-grade (CPTG) oils was crucial, as many products combined natural extracts with harsh chemicals and synthetics. Therefore, for over a decade, I have trusted dōTERRA essential oils, a company introduced to me by my late friend, whom I was blessed to have in my life. Here are the seven oils that improved my physical vitality: You may see the same oils repeated in multiple articles, as many oils serve multiple purposes Breathe . I love how Breathe supports my respiratory health, especially during allergy season or times of congestion. I diffuse it at bedtime and use the Breathe stick on my neck and chest every night. Deep Blue . I rely on Deep Blue Rub and the stick to soothe tired, achy muscles and ease joint discomfort. Applying it throughout the day brings lasting relief, and the calming aroma adds to the comfort. Lemon . Lemon is bright and refreshing, as it detoxifies and energizes the body. I enjoy diffusing it, inhaling a drop from my palms, and adding a drop to my water canister. Past Tense Blend . Past Tense has been a game-changer for my chronic pain. I blend it with organic extra virgin olive oil in a roller bottle and apply it directly to the areas that need relief. Its powerful aroma is grounding and soothing. Peppermint . Peppermint gives me an energizing lift, enhancing both mental clarity and physical stamina. I love diffusing it and applying it to my wrists, chest, neck, and temples. On Guard . On Guard helps boost my immune system and protect my health during challenging seasons. I diffuse it regularly and also use other On Guard products, like the hand sanitizer spray, laundry detergent, concentrated cleaner, and hand soap. Wild Orange . Like Lemon, Wild Orange provides a revitalizing lift when inhaled or consumed. I enjoy diffusing it and adding a drop to my smoothies for a citrusy boost. These oils played a distinct role in nurturing my body and spirit. I appreciated how they enhanced my physical well-being. I hope that by sharing my experience, I can encourage others to explore the benefits of high-quality, therapeutic-grade essential oils. If you're interested in beginning a holistic lifestyle with essential oils, please email me at aloha@tasteoflife.blog and visit my dōTERRA site: https://www.doterra.com/US/en/site/tasteoflife Cheers! Gini x 28 September 2025

What is Quick Bread? Making bread is tedious and takes time, particularly the proofing or fermenting part of the process. Quick bread uses leavening agents aside from yeast, making baking easier. In addition, this bread usually incorporates a fruit or vegetable instead of yeast or eggs. The possibilities of quick bread are endless and exciting to explore. Experimenting with different fruits and veggies makes baking this bread so exhilarating. Strawberry Lemonade Quick Bread Recipe Yields: 12 servings Bread Ingredients 300 grams gluten-free flour 210 grams organic raw cane sugar 18 grams baking powder 3.75 grams Kosher salt 2 beaten organic eggs 210 grams organic whole milk 7.5 grams pure vanilla extract 120 grams organic vegetable shortening 120 grams organic strawberries, chopped (any seasonal fruit can be used to make a variety of this bread) 1 teaspoon organic lemon zest Non-stick spray Lemon Zest Glaze Ingredients (optional) 2 cups powdered sugar 2 tablespoons organic lemon zest ⅓ cup organic fresh lemon juice Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring spoons Mixing bowls (2x) Food scale Colander Cutting board Paring knife Serrated knife Spatula Whisk Strainer (for sifting) 9"x5" Loaf pan Fork Bowl Toothpick Juicer reamer Microplane Oven mittens Cooling rack Airtight container Plates Baking Instructions  Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Preheat the oven to 400ºF (204ºC). Melt shortening in the microwave. Beat the eggs. Wash and chop the strawberries. Wash and zest the lemon. Mise en place ingredients. Sift dry ingredients in one bowl. Mix wet ingredients in another bowl. Add the wet-to-dry ingredients. Gently mix to combine until no more dry ingredients are visible. Do not overmix. Gently fold in the strawberries and lemon zest. Grease a 9"×5" loaf pan with non-stick cooking spray. Add the batter to the pan. Bake between 40-45 minutes. While the bread is baking, make the lemon zest glaze. Sift the powdered sugar. Juice the lemon. Combine the lemon and zest with the powdered sugar. Insert a toothpick in the middle of the baked bread. If the toothpick comes out clean, the bread is ready. Allow cooling. Remove from the loaf pan and fully cool the bread on a cooling rack. Once completely cooled, pour the glaze over the loaf. Slice the bread with a serrated knife. Serve immediately or store in an airtight container in the refrigerator. Seven Additional Spring Fruits There are so many spring fruits to choose from. Here are my top seven favorites. Blueberries. Blueberries are usually available year-round. Additionally, it’s a crucial superfood to consume daily. Cherries. This fruit is ranked eighth on the “dirty dozen” list because it contains many pesticides. If your budget allows, consider buying organic. Golden kiwis. Only a few years ago, I learned that different kiwis were on the market. I love these kiwis. They’re much sweeter than the green kiwis. This fruit is on the “clean fifteen” list. It has minimal pesticides. Grapes. This fruit is grouped in the “dirty dozen” category and is number six on the list. Consider buying organic if your budget allows it. Grapes are grown year-round, but “spring” grapes come from Mexico and Southern California. While green grapes prevail in the spring, red and black grapes are also becoming popular. (Meyer) Lemons. This type of lemon is between a lemon and an orange. Their rind is considered sweeter, which makes their zest all the more vibrant. Mangoes. This made it on the “clean fifteen” list.  Pickled mangoes  are a staple in Hawai’i, and it’s the only way I enjoy mangoes. Strawberries. My ultimate favorite fruit! This fruit is grouped in the “dirty dozen” category and is number one on the list. Consider buying organic if your budget allows it. Cheers! Gini x 27 April 2025 References Auguste Escoffier School of Culinary Arts Home Gourmet and Escoffier Online International Culinary Academy (2016). Try these quick breads. Retrieved from:  https://www.escoffieronline.com/try-these-quick-breads/ Environmental Working Group (2025). The 2024 clean fifteen. Retrieved: https://www.ewg.org/foodnews/clean-fifteen.php Environmental Working Group (2025). The 2024 dirty dozen. Retrieved: https://www.ewg.org/foodnews/dirty-dozen.php Sansone, A.E. (2023). 15 Best spring fruits- Spring fruits in season. Retrieved from:  https://www.thepioneerwoman.com/food-cooking/meals-menus/g42506482/spring-fruits/

Oat Milk Maple Pecan Ice Cream Recipe Yields: 12 servings 1/2 cup organic pecans, toasted and chopped 3 cups organic plain unsweetened oat milk  12 ounces organic coconut cream 3 teaspoons organic coconut oil 2 teaspoons organic vanilla extract 1/4 teaspoon organic sea salt 1/2 teaspoon organic nutmeg 6 tablespoons organic maple syrup 1/8 cup organic vegan vanilla protein powder (optional) (I used  GBX Vanilla protein powder  from  Amare Global ) 1 drop of certified pure, tested grade (CPTG®) dōTERRA® Madagascar vanilla essential oil (optional) Extra organic pecans, toasted and chopped, for garnishing (optional) Extra maple syrup to drizzle as a topping for the ice cream (optional) Ice cream cones (optional) Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring cups/spoons Blender 9"x13" Baking pan Rubber spatula Wooden spoon Parchment paper Sauté pan Ice cream scooper Serving bowls Spoons Production Steps 1.     Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). 2.     Mise en place ingredients. 3.     Place the pan on a medium-high heat stovetop. 4.     Toss/mix the pecans in the heated pan. 5.     Toast the pecans until they are aromatic. Do not burn them. 6.     Turn off the heat and set the toasted pecans aside. 7.     Add all the other ingredients to the blender and blend until smooth. 8.     Pour the mixture into a baking pan. 9.     Cover with parchment paper. Remove air bubbles as best as possible. 10.  Freeze for two hours. 11.  Remove from the freezer and mix the ice cream mixture. 12.  Cover with parchment paper. Remove air bubbles as best as possible. 13.  Place the pan back into the freezer for one hour. 14.  Remove from the freezer once again. 15.  Defrost the ice cream mixture for 30 minutes and mix again. Frequent mixing will help make the mixture creamier and prevent many ice crystals from forming. 16.  Add the mixture back into the blender. 17.  Add the toasted pecans and blend the mixture. 18.  Pour the blended mixture back into the pan. 19.  Cover with parchment paper. Remove air bubbles as best as possible. 20.  Place the pan back into the freezer. 21.  Remove from the freezer 30 minutes before serving. 22.  Add additional pecans and maple syrup as toppings. Cooking with Vanilla Essential Oil Adding dōTERRA Madagascar vanilla essential oil to coffee, tea, smoothies, or milkshakes gives your drink a delicious vanilla kick. This oil is considered a vanilla absolute. It’s not the same as vanilla extract because it contains vanilla bean extracts in an alcohol base. Thus, an absolute is more potent, so be cautious about how many drops of oil you add to your drink. One drop is more than enough. Cheers! Gini x 1 December 2024

Turkey Meatball Mediterranean Stir-Fry with Tri-Colored Quinoa Recipe Yields: 7 servings 1–2 tablespoons organic extra virgin olive oil 1 package organic turkey meatballs 1 bag organic frozen Mediterranean-style vegetables (zucchini, bell peppers, eggplant, etc.) 2 cups organic arugula 1 organic onion, medium diced 1 bulb organic garlic, sliced 2 cups organic tri-colored quinoa Sea salt, to taste Black pepper, to taste Garlic pepper seasoning, to taste Kitchen Equipment Mixing bowls/cups/spoons for mise en place (“everything in its place”) ingredients Medium pot Cutting board Chef knife Rice cooker Kitchen shears Rice paddle Wooden spoon or spatula Serving bowls Forks Spoons Cooking Instructions Sanitize the kitchen (sink, countertops, handles, smart devices, etc.). Peel and chop the garlic. Peel and dice the onions, medium dice. Rinse 1 cup of tri-colored quinoa under cold water in a fine strainer. Cook quinoa in a rice cooker. Heat 1–2 tablespoons of olive oil in a medium-sized pot. Add the onions and garlic to the skillet and sauté until they are fragrant and softened. Add the package of pre-cooked turkey meatballs and brown them. Add the frozen Mediterranean vegetables and stir occasionally until they are heated through and slightly tender. Add the arugula and stir just until it is wilted. Season the mixture with salt, black pepper, and garlic pepper to taste. Serve quinoa and stir-fry into bowls. A Little Note on Summer Summer is one of my favorite seasons. Something about the long days, golden sunsets, and relaxing BBQs makes everything feel lighter. Some of my best memories were made during this time of year—family trips to Las Vegas as a kid, wandering through outlet malls, riding indoor rides at Circus Circus , and traveling abroad to experience sunsets at 10 pm. But beyond the trips and adventures, summer is also about taking time to slow down. It’s a time to reconnect with people we love, nature, and ourselves. Whether it’s a quiet moment on the porch or a shared meal outdoors, summer reminds me that life doesn’t have to be complicated to feel good. This simple Mediterranean stir-fry with turkey meatballs and tri-colored quinoa is one of those feel-good, no-fuss meals perfect for summer nights. It's light, colorful, and full of flavor—just how I like my summers. Cheers! Gini x 22 June 2025

Garlic-Herb Lamb Skillet with Okinawan Sweet Potatoes and Assorted Veggies Recipe Yields: 5 servings Ingredients 1 tablespoon organic extra virgin olive oil 2 pounds organic ground lamb 1 bulb organic garlic, peeled and chopped 2 cups organic arugula 2 organic carrots, peeled and sliced into thin rounds 4 small organic Okinawan sweet potatoes, peeled and cubed 1 bunch organic broccolini, chopped into bite-sized pieces Sea salt, to taste Black pepper, to taste Garlic powder, to taste 1/2 teaspoon dried rosemary 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 cups cooked organic white or brown rice (optional for serving) Purified water for washing rice and soaking potatoes to prevent oxidation Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring bowls/cups/spoons Cutting board Chef knife Cutting board Vegetable peeler Large skillet/frying pan Wooden spoon Rice cooker Plates Forks Rice paddle Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Measure 2 cups of rice and rinse. Place rice in the rice cooker. Peel garlic and chop. Rinse carrots and broccolini. Peel carrots and sweet potatoes. Soak sweet potatoes in water to prevent them from oxidizing. Mise en place ingredients. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté garlic until brown. Add 2 pounds of ground lamb. Brown the lamb using a wooden spoon. Add seasonings. Add carrots and sweet potatoes. Cook until softened. Add brocollini. Cook until softened. Do not overcook. Add arugula. Cook slightly until wilted. Do not overcook. Serve the skillet dish with rice. Beat the Heat! Summer is in full swing. That means many days of sunshine, being outdoors, and serious sweat, especially in humid atmospheres. Whether you’re lounging around or running errands, it’s easy to get overheated and dehydrated. Here are seven ways to stay cool, refreshed, and energized all season long: 1. Sip, Sip, Sip. Don’t wait until you’re thirsty. Keep a reusable water bottle nearby and take sips throughout the day. Infuse your water with cucumber, mint, or lemon for a refreshing twist that encourages you to sip more. I personally love water with lemon. Yum! It's a treat, and it helps me drink more water throughout the day. I also sometimes like adding electrolytes , too, to keep me hydrated throughout the day. 2. Hydrate with Fruits and Veggies. Water-rich foods like watermelon, cucumber, strawberries, and celery help keep you hydrated and healthy. Strawberries definitely keep me very hydrated- and they're my favorite fruit. 3. Dress for the Weather. Loose, breathable fabrics like cotton and linen help your skin breathe. Stick to lighter colors to reflect heat instead of absorbing it. 4. Keep Cool Indoors. Draw the curtains during the hottest part of the day, turn on the aircon, and use a dehumidifier if the humidity is high outdoors. 5. Listen to Your Body. Feeling dizzy, tired, or cranky? That could be dehydration creeping in. Always listen to your body and take good care of yourself during the summer heat. Don't risk dehydration or heat stroke. 6. Freeze Your Snacks. Frozen grapes, chilled orange slices, or homemade fruit popsicles make perfect cooling treats. They hydrate and give your body a refreshing break from the heat, without processed sugar crashes. My favorite memory of summer is eating frozen lychee. They're sweet, juicy, and refreshing. 7. Chill with Minty Essential Oils. Apply diluted peppermint or spearmint essential oil to your wrists, temples, or the back of your neck for an instant cooling sensation. It’s a natural way to refresh your senses and cool your body. Peppermint and spearmint are my top two favorite minty oils to use in the summer. They instantly provide a cooling sensation, and they smell amazing! If you're interested in ordering oils, please visit: https://www.doterra.com/US/en/site/tasteoflife . Cheers! Gini x 13 July 2025

THIS  Housemade Pesto Rocks This from-scratch pesto recipe is the best pesto I’ve eaten. I’ve tried countless restaurant and store-bought pesto dishes, but nothing compares to the recipe below. Those who have tried this recipe have agreed with me. It’s delicious, rich, and full of flavor. I encourage you to try it and share your thoughts in the comments. Sunflower Seed Pesto Pasta Recipe Yields: Approximately 2 cups of pesto 3/4 cup organic extra virgin olive oil 3 cups organic fresh basil, washed and dried 1 bulb organic garlic 3 tablespoons roasted, unsalted sunflower seeds, soaked for 15–20 minutes, drained, and dried 3 tablespoons roasted, unsalted sunflower seeds, unsoaked 2 tablespoons vegan parmesan cheese Sunflower seeds, for topping (optional) Vegan parmesan cheese, for topping (optional) 1 teaspoon sea salt Black pepper, to taste Garlic powder, to taste 1 pound of organic brown rice pasta Purified water Kitchen Equipment Measuring cups and spoons Mixing cups/spoons for mise en place ("everything in its place") ingredients Cutting board Chef knife Colander Large pot Paper towels Food processor or blender Rubber spatula Airtight glass container Pasta scooper Serving spoons Plates Forks Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Wash fresh basil. Dry the herbs on a cutting board for at least two hours before making the pesto sauce. Soak 3 tablespoons of sunflower seeds in purified water for 15–20 minutes to reduce antinutrients, improving their digestibility and nutrient absorption. Drain seeds and dry them well. Heat purified water in a large pot and bring to a boil. Pour 1 pound of pasta into the boiling pot of water. Boil for 15-20 minutes, or until the pasta is al dente. Drain pasta and set aside. Peel the garlic cloves. Mise en place ingredients. Add the following to a food processor or blender: fresh basil, soaked sunflower seeds, roasted sunflower seeds, peeled garlic cloves, vegan parmesan cheese, sea salt, black pepper, and garlic powder. Pulse the mixture until the ingredients begin to break down. Slowly pour in the olive oil while blending. Scrape the sides as needed with a spatula until you reach your desired texture. Add more pepper and garlic powder as needed. Transfer to an airtight glass container. Drizzle olive oil over the pasta if stuck together. Serve pesto with pasta. Sprinkle additional sunflower seeds and vegan parmesan before serving. Culinary School Reflections Four years ago, during the COVID lockdown, I followed a sudden, random inspiration and enrolled in an online culinary program at the Auguste Escoffier School of Culinary Arts . Fifteen months later, I earned my diploma in Culinary Arts and Operations. It was an unforgettable experience, full of challenges, rewards, and respect. Balancing full-time work while studying and cooking long hours in the kitchen pushed me in the best ways. I gained invaluable skills, from mastering oblique and Lyonnaise cuts to preparing dishes I had never made before, such as gravlax, a traditional Scandinavian preparation of raw salmon cured in salt, sugar, and dill. For my final project, I created a Hawaiʻi-inspired dish that brought together everything I had learned. It was a proud moment; one I’ll never forget. Marinated Zesty & Sweet Mahi Mahi (white fish) & Ube-coconut-herbed latkes PC: TOL ©2022 Marinated fish for 2 hours.  Baked in sweet and savory shiso, li hing mui (Chinese salted preserved plum), and ume (Japanese pickled plum) sauce, topped with ogo (Hawaiian seaweed). Mahi Mahi placed on a bed of fresh ohitashi (blanched watercress) and butterfly sorrel leaves.  Served with a full-bodied Filipino-Japanese-Hawaiian fusion (Ube, Filipino purple yam, kinome leaves, pink-tipped parsley, and shredded coconut) latkes (pan-fried potato pancakes).  Citrusy mint and hibiscus dairy-free yogurt sauce, as well as fruity pineapple chutney, are served on the side to complement the latkes and fish, respectively. Overall, I’m deeply grateful for the experience. I’ve gained so much respect for culinary professionals—their dedication, hard work, and artistry in both flavor and presentation. Escoffier was the perfect fit for my life at the time and a powerful reminder that it’s never too late to learn something new. Proud graduate! PC: Jessica Parayno Photography ©2023 Cheers! Gini x 6 July 2025

Lentil, Sweet Potato, & Butternut Squash Shepherd’s Pie Recipe Yields: 12 servings Filling 2 cups organic dried green lentils 1 tablespoon organic extra virgin olive oil 1 small organic onion, chopped 2 organic carrots, chopped 2 organic celery stalks, chopped 2 cups vegetable broth or purified water Sea salt, to taste Black pepper, to taste Garlic powder, to taste Dried oregano, to taste Fresh dill, to taste Topping 2 small Okinawan sweet potatoes, peeled and cubed 18 ounces organic butternut squash, cubed 1–2 tablespoons organic extra virgin olive oil Sea salt, to taste Black pepper, to taste Garlic powder, to taste Dried oregano, to taste Fresh organic dill, to taste 2 cups organic arugula Kitchen Equipment Mixing bowls/cups/spoons for mise en place (“everything in its place”) ingredients Medium pot Rice cooker Cutting board Chef knife Vegetable peeler Wooden spoon Spatula Collander Potato masher 9"x13" Baking dish Oven mitts Plates Spoons Cooking Instructions Sanitize the kitchen (sink, countertops, handles, smart devices, etc.). Measure 2 cups of lentils and rinse under cold water. Cook lentils in a rice cooker. Peel and chop the sweet potatoes. Boil the sweet potatoes and butternut squash in a medium pot for 10–12 minutes, or until tender when pierced with a fork. Drain the sweet potatoes and butternut squash and mash them with olive oil and seasonings. Set them aside. Preheat oven to 375°F (190°C). In a medium pot, heat olive oil over medium heat. Sauté garlic, onions, carrots, and celery until softened. Stir in cooked lentils, herbs, and salt. Simmer for another 5 minutes. Add a splash of broth or water if the mixture seems dry. In a baking dish, spread lentil filling on the bottom and layer mashed sweet potatoes and butternut squash on top. Bake uncovered for 20–25 minutes or until the top is lightly golden. Let cool slightly. Top with arugula and fresh dill before serving. A Quick Note on Pride & Humility Cooking, like many other things we do in life, is worth doing well and requires both pride and humility. Pride reminds you to show up, put in the care, and create something meaningful. However, humility keeps you open to feedback, learning, and growth. This shepherd’s pie is simple, but it takes thoughtfulness and creativity. Each layer builds on the one before it, just as your skills, work, and relationships do. Be proud of what you make—but stay humble enough to keep learning how to make it better. Cheers, Gini x 29 June 2025

Welcoming Spring & its Seasonal Foods In the spring of 2022, I had the opportunity to do a superb culinary assignment. It involved making a blended spring soup using some of my favorite vegetables grown during this season: asparagus, kale, and watercress. The turnout was fabulous, but the color was not so pretty. Refreshing Spring Soup Recipe Yields: 6 servings 48 ounces unsalted organic vegetable stock 2 ounces organic heavy cream (or a vegan version of heavy cream) 2 pounds of organic spring vegetables, chopped (two or three choices tops) (This recipe included asparagus, kale, and watercress) 4 ounces organic yellow onions, peeled, large dice 2 organic garlic cloves, peeled, chopped Organic canola oil, as needed Kosher salt, as needed Organic black pepper, as needed **Note: You can use this recipe throughout the seasons and swap out the vegetables according to the designated season. Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring cups/spoons Pot Baking sheet Tongs Chef knife Cutting board Colander Food scale Ladle Immersion blender Serving bowls Spoons Cooking Instructions Sanitize the kitchen (including the sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, and computer). Preheat oven to 400ºF. Rinse and chop asparagus, kale, and watercress. Peel and dice onion. Peel and chop garlic. Mise en place ingredients. Mix the vegetables, onions, and garlic with oil, salt, and pepper. Place them on a sheet pan. Roast in the oven until they are slightly golden brown. Transfer roasted vegetables into a pot. Add the stock. Bring to a boil and reduce to a simmer. Cover the pot and simmer until very tender. Purée the soup with an immersion blender. Season to taste. Add cream for richness. Seven Additional Favorite Spring Vegetables  Many vegetables grow in spring (March through June). Besides asparagus, kale, and watercress, here are seven other favorites of mine. Arugula Bittermelon Bok choy Broccoli Carrots Green beans Spinach Source:  https://seasonalfoodguide.org/ , a beneficial site to find what fruits and vegetables grow in your state during the four seasons. Cheers, Gini x 16 March 2025