Saturday is World Health Day, and ‘Ekahi Health is celebrating by sharing this heart-healthy dessert from chef Marc Anthony Freiberg, owner of Green Apron HI.
Freiberg is the caterer for Ekahi’s Ornish Lifestyle Medicine program, a nine-week program designed to prevent, reduce or reverse the effects of such chronic conditions as heart disease. It was developed by Dr. Dean Ornish, founder of the nonprofit Preventive Medicine Research Institute.
Among lifestyle modifications that Ornish clients learn are guidelines for a plant-based diet based on whole, unprocessed foods, low in fat and refined carbohydrates. Freiberg provides meals for clients on the program.
He said this tapioca dish is an Ornish-approved food with no added sugar. “Adding lilikoi and some tropical fruit makes it more appealing to the local community and more eye-appealing as well. The idea is for the ‘Ekahi Ornish participants to be excited about the different types of food they will be enjoying. Keeping it familiar and flavorful, while still following the Ornish guidelines.”
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‘Ekahi Health is at Waterfront Plaza, 500 Ala Moana Blvd. Call 777-4001 or go to ekahiornish.com.
Tropical Tapioca
- 6 cups unsweetened soy milk
- 1 cup small dry tapioca pearls
- 3/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons coconut extract
- 1/2 cup lilikoi puree (see note)
- 1 mango, diced in small pieces
- 1 kiwi, peeled and diced in small pieces
- 1/4 pineapple, skin removed, diced in small pieces
- Fresh mint sprigs, for garnish
In a medium heavy-bottomed saucepan, stir together soy milk and tapioca pearls; let sit 30 minutes to hydrate pearls.
Add syrup, extracts and lilikoi puree. Bring to a simmer over medium heat, then reduce heat to low. Simmer, stirring often, until mixture is the consistency of a thick soup, about 25 minutes.
Remove from heat and refrigerate.
Once cool, divide among 10 glasses.
Combine fruit in a separate bowl; divide among the glasses. Garnish with mint. Serves 10.
Nutritional information unavailable.
Note: If you’re lucky enough to have fresh lilikoi, make puree by crushing pulp in a blender and straining the seeds. Frozen puree is sold at ChefZone and at R. Field Wine Co. shops inside some Foodland markets. Some commercial purees need to be diluted; follow the manufacturer’s instructions.
