Wednesday, February 29, 2012

Sticks and Stones

This column was first published in The Garden Island's award-winning suicide awareness issue of May 2010.

I was baffled and at a loss for words. How could somebody so attractive with so much potential feel so worthless?

“I’m nothing,” he said between sobs, “I’m worse then nothing.”

His pain and hurt was contagious, I began to cry too. How on earth could I make him see that his poor view of himself was unfounded and false? How could I convince him of his worth and value as an individual?

I later learned that this man’s father had played a major role in his poor self-image. He had used hurtful words to manipulate and torment his son when he was angry and very rarely did he speak any kind words to him.

In my personal experience, there are few sayings more untrue than this: “Sticks and stones may break my bones but words will never hurt me.”

Words are very important. They help us to actively communicate our thoughts and feelings and understand others’ thoughts and feelings toward us. Hurtful words from someone important in our lives can cause emotional wounds that never go away.

Even now, it hurts when I recall harsh words from my father, no matter how far in the past they were spoken. Thankfully those rare words spoken in anger were always reinforced with positive words and profuse apologies later.

I know that my parents love me, because they told me over and over again. They reached out and made an effort to show me by their actions and verbal encouragement. They never gave up on me — even at the lowest points of my adolescent angst when I was quite unruly and harbored a me-against-the-world attitude coupled with suicidal thoughts and destructive tendencies.

Without the positive influence and support of my family I think I would’ve been completely lost. Case in point: No matter what your son or daughter says or how they act, your words matter to them. Make sure to apologize when harsh words are spoken — whether the apology is accepted or not. Always reassure them of their worth and talents. Listen to them. Above all, know that words do matter; they have the power to hurt or heal. Use your words wisely.

Wednesday, February 8, 2012

Ulu Chocolate Cake: Recipe Experiment

Painting in background and ulu cake by Shastin

Living here in Hawai‘i, we find some very interesting fruits. Breadfruit or ulu, as it is also known, is a very unique one indeed. You can usually find the round green ulu at the local farmers market. Recipes most often call for a hard, young breadfruit but for my recipe here we will need one that is ripe and soft.

This recipe came out of a happy accident and some experimentation. I had originally planned to use a green ulu a try out another recipe, but I waited too long and it got soft. Frugal girl that I am, I refused to waste it so I cut it open and tasted the soft flesh. I noticed it was naturally sweet but a little bitter. I then just went with my adventurous spirit and began to add some fresh ripe apple bananas, honey, carob and cacao powders and other stuff. I noticed that the batter was very elastic and almost cake-like so I decided to throw it in the oven to see what would come of it.

The recipe was a success and produced a very moist, gluten-free, egg-free chocolate cake which I brought to a beach party where is was promptly devoured! That's when I realized I had something worth writing down so I made several more attempts to recreate and record the recipe with exact measurements. Here is the final version for you to try out at home. As always, I recommend buying all your ingredients organic and local. Much aloha, enjoy!

Ulu Chocolate Cake
Serves 20-30
1 small – medium ulu, ripe and soft
4 ripe apple bananas
2 teaspoons vanilla
1 tablespoon molasses
1/2 cup raw honey
1 tablespoon virgin, unrefined coconut oil
1/2 cup raw cacao powder
1 1/2 cups raw carob powder
1/2 teaspoon sea salt
1 teaspoon baking soda
1 tablespoon pumpkin pie spice (cinnamon, nutmeg, ginger)

Preheat oven to 340 degrees fahrenheit. In large bowl, mash up breadfruit, bananas, honey, molasses, vanilla and coconut oil. Mix until well blended. In separate bowl, mix cacao, carob, salt, baking soda and spices. Add dry mixture to wet and stir together until well blended. Grease an 8"x8" glass pan with coconut oil and "flour" it with a little carob powder. Dump ingredients into pan and bake for about an hour. Allow to cool. Serve and enjoy ;-)