Kawi Foods Recipes

Preparation

Preheat grill for high heat. Lightly coat the asparagus spears with olive oil, NutraKik® Original and salt. Grill over high heat for 2 to 3 minutes, or until desired tenderness.

Preparation

Pat tofu dry and roll in a clean absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes. In a medium cast-iron skillet, sauté onion and tomatoes in oil until soft. Unwrap tofu and with a fork or spatula, break up the tofu into bit sized pieces. Add the tofu to the skillet and mix everything together. Season with NutraKik® Spicy and salt to taste and saute for another 5-7 minutes or until the tofu is slightly browned. Add fresh cilantro for a little garnish and serve immediately.

Preparation 

Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed. Blend soup, and then season with NutraKik® Original to taste. Serve and enjoy!

Preparation

In a mason jar or container combine all of your ingredients except for toppings and give them a good stir. Refrigerate overnight or at least 5 hours. When ready to eat, top with favorite toppings and enjoy!

Instructions:

Preheat oven to 400 F. Using a large skillet, sauté chicken breast in oil until nicely brown on all sides. Place skillet in the oven, middle rack, and cook chicken breasts for exactly 20 minutes.

While the chicken is cooking sauté the onions in a couple of tablespoons of oil, add the NutraKik^® Curry, and continue cooking until the onions are translucent. Add the coconut milk and stir the mixture until hot. Add the cherry tomatoes and turn off the heat.

Once chicken is cooked, retrieve it from the oven. Slice the breasts diagonally, arrange on a plate, spoon the sauce and the tomatoes over and decorate with cilantro leaves. May be served with white rice.

Instructions:

Cut squash into 1″ chunks. In large pot melt butter/ghee then add onion & fennel and cook until translucent, about 8 minutes. Add squash and then cover with water, about 4 cups. Bring to a simmer and cook until squash is tender, about 15-20 minutes. Remove squash chunks with slotted spoon and place in a blender and carefully puree or use an emersion blender to puree. Return blended squash to pot. Stir in the coconut creamer and season with NutraKik^® Original and salt. Serve and enjoy!

Instructions:

In a medium pot bring water to a boil and cook spinach for about 10 minutes. Carefully ladle the soup into a blender and puree soup until smooth. (careful when handling hot liquids) Transfer back to pot. Add NutraKik^® Original and salt and stir until well blended. You can serve with a splash of cream or drizzle of olive oil if desired.

Preparation

In a pot combine quinoa, water, NutraKik® Original and bring to a boil. Reduce heat, cover and simmer until liquid has evaporated (about 15 minutes). Let stand for 5 minutes, then fluff with a fork. Salt to taste, serve and enjoy!

* Can also be made with NutraKik® Curry

Instructions:

In a large pot melt butter over medium heat and add the onion and cook until soft. Dust with flour and stir to coat well. Pour in the water and the broccoli and bring to a boil. Cook until tender for about 10-15 mins. With an immersion blender, blend until desired consistency. Add the milk/ cream and cheese and cook until melted. Add NutraKik and stir well. Season with salt, serve and enjoy!