Hawaii once again ranked as having the highest well-being of any state in the U.S. That's according to a report by Gallup-Healthways Well-Being Index which uses a holistic definition of well-being and collects self-reported data from individuals across the globe on elements that matter most to well-being such as purpose, social, financial, community and physical.
While most of us can't drop everything and relocate to Hawaii, Halekulani, Oahu’s prominent and acclaimed oceanfront luxury hotel, is giving guests the chance to experience what is what it is that sets their state apart so that you can come home and interject some of that into your daily routine.
Through the five star hotels new Living-Well programming, guests can take part in a discussion with an in-house Lifestyle Coach, unwind with a Surface to Center body treatment, and detox with a five-day food cleanse.
Whether or not you book your flight, we asked Halekulani if they would share some of their favorite family friendly recipes from the cleanse with us and they were happy to indulge!
CHOCOLATE BANANA PUDDING
4 tablespoons chia seeds
1 cup dairy-free milk
1 small banana, mashed
1 heaping teaspoon raw cacao
Honey (to taste, optional)
Hemp seeds (garnish, optional)
Shredded coconut (garnish, optional)
MIX THE PUDDING. For best results, assemble the ingredients the night before and let it set in the refrigerator. The next morning, you can eat the pudding cold.
WARM OPTION. If you would like to enjoy the pudding warm, simply warm the milk in the morning (warm, not boiling). Add it to a bowl with the remaining ingredients and enjoy.
SERVING SUGGESTION. Add honey (if desired), hemp seeds and shredded coconut.
BAKED EGGS WITH SPINACH
SERVES 2 TO 3
1 tablespoon coconut oil
1 cup spinach, chopped
1 garlic clove, minced
1 scallion, chopped
3 to 4 large eggs, whisked
1 teaspoon dried oregano
Sea salt and black pepper to taste
BAKE THE EGGS. Preheat the oven to 350°F. Take a muffin pan that yields 4 to 6 muffins. Rub each tin with coconut oil to prevent sticking. Evenly spread spinach, garlic cloves and scallions into each tin. In a separate bowl, mix the eggs, oregano, salt and pepper. Add the egg mixture to each muffin tin. Bake for 7 to 10 minutes. Turn off the heat, then let it sit in the oven for about 5 minutes. Remove from the oven and let it sit again for another 5 minutes. You can serve them immediately or store them, covered in the refrigerator, to enjoy throughout the week.
BUCKWHEAT PANCAKE PLATTER
1 cup buckwheat flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
1 ¼ cups non-dairy milk
1 large egg, beaten
½ teaspoon pure vanilla extract
Coconut oil to pan fry
PREPARE THE PANCAKES. Add the buckwheat flour, baking soda, baking powder and sea salt to a large mixing bowl. Mix well. Next, add the non-dairy milk, egg and vanilla extract to the same bowl and mix well. Allow the mixture to sit for at least 5 minutes while preparing the frying pan.
PAN FRY THE PANCAKES. Place a frying pan over medium heat and add about 1 teaspoon of coconut oil to the center of the pan. Once the coconut oil melts, pour roughly ¼ cup of batter into the pan. Cook for 2 to 3 minutes. Once you begin to see small bubbles on one side of the pancake and the sides begin to dry out, you can flip it over and cook for another 2 minutes.
SERVE THE PANCAKES. Serve your pancakes with warm maple syrup or honey and fresh fruit of your choice.
SWEET POTATO MASH
2 large sweet potatoes 1 tablespoon coconut oil Sprinkle of sea salt ½ lemon, juiced 2 tablespoons hemp seeds
ROAST THE SWEET POTATOES. Preheat your oven to 350°F (takes about 10 minutes to pre-heat). Cover your sweet potatoes individually with aluminum foil. Place in a glass or aluminum pan. Bake for 35 to 40 minutes (maybe longer, depending upon the size). Your sweet potato is fully cooked when you can easily pierce it with a fork through the center. When the sweet potatoes are fully cooked, remove them from the oven and cool for 10 to 15 minutes.
ASSEMBLE THE MEAL. Remove the sweet potatoes from the foil and split in half. Empty the contents of the sweet potato and put into a mixing bowl. Add the coconut oil and sea salt. Mix well. Serve with lemon juice and hemp seeds.
Posted on Tue, February 16, 2016
by Elise Edwards filed under