OUR WAY POKE

Aloha, little poke. This classic dish from Hawaii is having a moment. And, for good reason. The delicious combination of fresher than fresh fish brings vacation to you. Our version taps into the neverending power of plants. Top with greens or eat it right from your favorite bowl. Island living at its best.

INGREDIENTS

1 scallion, sliced thinly 

1/2 sweet onion, finely diced

1 1/2 tablespoons tamari or coconut aminos

1 tablespoon fresh lemon juice

1 teaspoon honey or coconut sugar

1 teaspoon grated ginger

2 teaspoons toasted sesame oil

1 tablespoon black sesame seeds, toasted

2 cups ripe papaya chunks (1/2 inch)

1/4 cup hijiki

Cauliflower Coconut Rice (page 214 of High Vibrational Beauty)

 

Garnishes (optional): 

Sliced avocado 

Shiso, cilantro, mint

Scallions, sliced on the bias

Toasted macadamia nuts

Holy Herbs Schichimi (page 266)

Red pepper flakes 

Lime wedges

INSTRUCTIONS

Whisk together the scallion, onion, tamarind or aminos, lemon juice, honey or sugar, ginger, oil and sesame seeds in a large mixing bowl. Add the papaya and mix well. Transfer to the refrigerator and let sit in marinade overnight. 

Soak the hijiki in warm water to rehydrate for 5 to 10 minutes. Drain and squeeze out any excess moisture. Add the hijiki to the bowl of papaya, and mix well. 

Mound 1/2 to 3/4 cup of cauliflower rice on a plate, top with 1/2 to 3/4 cup of the papaya and add any garnishes you desire.

SERVES 4

Note: You can make a spicy poke sauce by combining 1/2 cup coconut mayonnaise with 1 tablespoon lactose-fermented hot sauce ad 1/2 teaspoon sweetener.

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