Kale Coma

Miss me? I am sorry I have been away. Between moving into my new house, getting cooking supplies unpacked, and well, a busted phone which holds the camera I have been relying on, I had a minor hiatus. No worries though because I am back in business and October happens to be my favorite month. Pumpkin shavings will adorn my side porch tomorrow as I chisel my spooky designs for my front porch Halloween décor. Butternut squash will be bursting with bold flavors in my oven. Apples happily sit piled in my fruit bowl and all the doors will be open letting the beautiful breeze brush my hair off my face as I feverishly cook for our weekend camping trip.

Back to the present day though. I arrived home today without one clue on what to make. Being that we attended a concert last night something warm and comforting was definitely on the menu. That and I have been in a tizzy to use anything that might expire while we are away. I despise wasting food. Maybe that is the reason I glutinously cleaned my plate today…Sure, I will go with that.

For produce I had to use up a large bushel of kale. My boiling pot is still MIA so brown rice would serve as a nice bed. And comfort? That comes in the form of a gooey, cheesy, sauce. I have made vegan cheese sauces in the past with great success but I really didn’t want to prep too much. With the basic ingredients in mind I threw together the one below and behold, a success was whirred up in my vitamix.


Cheesy Kale & Brown Rice

1 bushel of kale, stems cut off
2 cups brown rice
Cheese sauce (see below)
Vegetable broth
Pepper to taste

Easy Peezy Cheezy Sauce:

• 2 tablespoons earth balance, melted
• 2 tablespoons ground pepper
• 3 tablespoons Dijon mustard
• ½ cup nutritional yeast
• ½ cup vegetable broth
• 1/3 cup cashews, chopped
• 1 teaspoon kosher salt

Instructions:

Prepare brown rice and set aside. I used boil in a bag brown rice because of my time crunch.

Prepare cheese sauce:

Add all ingredients in the vitamins and blend on high until smooth, scraping down the sides as needed. It will be very thick but no worries, it will thin when added to recipe.

In a medium saucepan add about half cup vegetable brown and warm. Add cheese sauce and stir. Keep adding a little vegetable broth until it becomes thinner in consistency. I like a thick creamy sauce so I didn’t add a lot but if you like thinner add more.

Add kale to the pan and coat with the sauce. Saute until tender, about 10 minutes. Add rice and combine. Serve with a dash of ground pepper on top! MMMMMM.


Enjoy!! Confession, I had two helpings. I blame it on my tiny Halloween plate!

Warning: Curves Ahead

There is a lot of newness around here. New season, new house, filled with new furniture… I am currently claiming (or trying to convince more so) that my newly sprouted spontaneous curves are the purposed result of adopting fall’s 1940’s look rather than the seven months of binging on lunches and to-go orders. I am sticking to my guns for now.

So, I am in my new place and ready for a newly organized weekly regime. My hour lunch will be blissfully spent at home, prepping dinner and indulging in healthy portioned meals. Nothing wrong with “curves” but curving outward in the belly region is a call to curb my cravings. I digress.

All that fluff (and hopefully a little flub soon) behind, a healthy and delicious recipe for you! I prepared this yesterday morning and let it simmer slowly all day. There is nothing better than coming home to the delicious aroma of roasting vegetables, and a giant hug from your kiddo.

Wild Rice & Vegetable Stew

Ingredients

• 2 cups uncooked wild rice

• 2 cups butternut squash (fresh or frozen), cubed

• 2 cups sliced mushrooms

• 2 cartons vegetable broth (I used Pacific)

• 1 large yellow onion, half mooned
• 3 small carrots, diced
• 3 tbs Italian seasoning
• 3 stalks celery, diced
• 2 tbs earth balance
• 2 tbs extra virgin olive oil
• 1 tbs red pepper flakes
• 2 bay leaves
• 2 garlic cloves minced
• Salt and pepper to taste

Directions

Place all dry ingredients ingredients in your crock pot then add your broth. Let simmer on low for 6-8 hours. I started mine in the morning and let it cook all day on low.

When ready to serve, turn off remove lid and let cool for 15 minutes. Remove bay leaves. Add salt and pepper to taste. Mine turned out much more like a stew then soup but it was cooking for a while. It was hearty and delicious!

This made a lot of stew so I am excited for leftovers! It soothed my husband and my tired bones from moving all weekend! This recipe is gluten free and vegan.

Enjoy!!

Meet Me In St. Louis

Last weekend, four parents packed two 7 year olds and skedaddled to ol’ St. Louis. Road trips to me usually mean junk food, cramped legs, and a bit of car sickness. I decided that I would do my best to revamp this road trip regime with some preplanning. I stocked the car with homemade vegan goodies, snacks from whole foods, and of course some treats to tame the two trouble makers in the backseat (also known as my son Mitch and his best friend Ben). The menu? Vegan almond chews, roasted chickpeas, WF wild rice sticks, WF low fat cherry granola, Chocolate and peanut butter almonds (husband), and cut fruit. For the kiddos I packed fruit, goldfish, pretzels, and cookies! I needed some bribing materials. The night before we left I made my homemade goodies to gobble as the miles past. One of the other parents is vegan/vegetarian as well so I knew he would appreciate the snacks too!


Six hours later the six of us arrived in St. Louis. A bit delirious and stir crazy we headed off to our daily destinations. Courtney, Ben’s mother, planned our children’s agenda and I planned the restaurants. But I bet you already guessed that I would be designated for that position though right?

Toasted Ravioli (not GF), House Chianti (GF!)

The first night I decided that we had to hit the Italian district aptly named “The Hill”. We couldn’t possibly visit St. Louis and not have our boys try the famous toasted ravioli! I was recommended Rigazzi’s Restaurant from my co-worker Nick, whose father actually lived in the upstairs part of the restaurant before they sold it to two Italian families. I had to find a restaurant that was a) kid friendly, b) casual (all day at city museum would make for a sweaty, and stinky bunch), and c) offered some vegetarian and gluten free options. Rigaizzi’s hit d) all of the above. Oh and their toasted ravioli apparently was pretty addicting as two orders disappeared quickly amoung the motley crew!

As far as gluten free dining is concerned, I would warn you to practice caution as I would any Italian restaurant. I must say they were very accommodating and helpful so I am sure you will have a pleasant and safe experience. If you want specific recommendations you can email me! Their red sauce is amazing and could probably make me eat a flip flop if it was covered in it. My favorite bite there? Ben’s father, Jonathan, ordered the Ziti Pasta Pomodoro and I couldn’t get enough of those garlic coated vegetables! When you head for the hills Hill, head to Rigazzi's!

Rigazzi's Restaurant
4945 Daggett Ave
St. Louis, MO 63110
314.772.4900
Fax: 314.772.4902
rigazzis.stl@sbcglobal.net
http://rigazzis.com/

Saturday morning was my dining jackpot. I wanted to find a local restaurant away from the hustle and bustle of normal tourist foot traffic. My son and I are breakfast monsters, so I had to get this pick right. I dissected all sorts of websites and suggestions and finally stumbled upon Local Harvest Café, a gem in the university district that still has me drooling as I write.

Local Harvest Cafe is a pro-sustainable farming and green restaurant that serves fresh, flavorful, vegan and non-vegan dishes. I knew if their food tasted half as good as it sounded from their online menu we would be in foodie heaven.

About 15 minutes after leaving Union Station hotel where our heads hit the pillow at night, we pulled up to the restaurant. Nestled in a quaint building planked by a sidewalk rooted with age old trees, the café looked peaceful and very inviting. We walked into heavy wafts of sweet maple sugar and baked bread. Ben looked me and said, “this place makes me hungry!”. Music to my ears.

Vegan Chorizo Pot Pie

We sat down at a table with chairs on one side and the other a church-like pew.It almost was hilarious given the glutinous acts we were about to partake in. The waitress brought us coffee with cream (soy milk for Jonathan and I) and we picked up our menus. Of course, I already knew what I would be ordering (you know me with menus). Vegan Chorizo Pot Pie. I couldn’t eat the little pie cup but I could dive into the vegan chorizo and juicy local blackberries and peaches. The chorizo had quite the bite and even made ME sweat a little! It was bursting with complex, layered flavors of spices, meaty textures, onions, and sweet potatoes.

Vegan Stuffed French Toast

Jonathan had another great menu pick with the Vegan Stuffed French Toast, stuffed with vegan cream cheese, local blackberries and peaches…need I elaborate more? They do say a picture says a thousand words and I have many! I’ll say this though, there wasn’t crumb left!

My husband and Ben’s mother Courtney were still stuffed to the brim with Friday’s toasted raviolis so they both ordered parfaits which looked absolutely parfait to me! The boys had huge helpings of eggs, bacon and toast.

The meal was amazing. But what is even more amazing is what they also do for our planet! While they fill our tummies full of wholesome greens, they also have a green mission. How do they make a difference with the food and atmosphere they provide?

They reduce their impact on the environment by:

•Buying locally from small farmers and ranchers and food artisans who practice sustainable farming and production methods. This also reduces the amount of fossil fuels required to bring the food to the table.
•Buying organic ingredients that are free of pesticides and chemicals. They are better for the body and it reduces the amount of chemical run-off into our country's streams and waterways.
•Supporting fair-trade practices and small-scale coffee and tea farmers.

KNOW YOUR FOOD!

•Using biodegradable plastics and packaging whenever possible. Most of our packaging will completely biodegrade within a few years. Styrofoam and petroleum-based plastics will be around for generations.
•Recycling plastic, aluminum, paper, cardboard, tin, and glass. We reduce our waste by 50% daily through our recycling efforts.
•Installing bamboo flooring, water aerators, efficient HVAC systems, and low-e glass.
•Reducing, Reusing, and Recycling. We preach it, we practice it!

What a wonderful establishment! If I lived in St. Louis I would most definitely be a regular. If you do live in St. Louis, why are you still sitting here reading about this restaurant??

Plug in your GPS and head to:

Local Harvest Cafe & Catering

3137 Morgan Ford Road (Map)
St Louis, MO 63116
314.772.8815
fax. 314.480.7119
http://localharvestcafe.com/
email. contact@localharvestcafe.com

Home Sweet Home...for Lunch

I have every other Friday off and take advantage fully. Starting with breakfast and lunch at home! I love cooking and baking all day, letting the aromas fill up the house. Of course, Fridays off do mean a lot of errands and laundry but there is some relaxing in there.

Fridays are also my last day of veggie supplies. I restock Saturday mornings at the farmers market so lunches are usually scattered with whatever I have left in the crisper. For last week’s meal that was daikon, a large head of broccoli, a small zucchini, half a yellow onion, and Portobello mushrooms. Brown rice in the cupboard. This would be easy and very doable. A little sautéing and soy sauce and a vegan “stir fry” would be in my bowl in no time!

I want to step back briefly though and talk about daikon. Daikon may be a new vegetable for some of you to see and I feel like I need to brag a little on this Japanese radish. I first heard of daikon through Alicia Silverstone’s “The Kind Diet” cookbook. She has some wonderful recipes and insight and I enjoy following her blog. Click here to read more about Alicia’s Kind Diet and Kind Life: http://www.thekindlife.com/

There are plenty of pieces of literature on daikon but I thought Mitoku sited some wonderful benefits about this wonder radish:

“Raw daikon is used throughout Japan to complement the taste of oily or raw foods and, more importantly, to aid in their digestion. Laboratory analysis has shown that the juice of raw daikon is abundant in digestive enzymes similar to those found in the human digestive tract. These enzymes - diastase, amylase, and esterase - help transform complex carbohydrates, fats, and proteins into their readily assimilable components. Traditional Japanese restaurants serve grated daikon (daikon oroshi) in tempura dip to help digest oils, or shredded daikon with raw fish to help digest the protein. Grated daikon is a wonderful aid to people with a weak digestive system. It is important, however, to use grated daikon immediately. In just thirty minutes nearly 50 percent of its enzymes are lost.

The enzymatic action of daikon juice has gained the attention of scientists in Japan. At Tokyo's College of Pharmacy, researchers have discovered that daikon juice actually inhibits the formation of dangerous chemicals in the body. Nitrosamines, a type of carcinogen, can form in the stomach from chemicals present in both natural and processed foods. Daikon juice contains substances identified as "phenolic compounds" that can block this potentially dangerous reaction. Thus, a diet including raw daikon may reduce the risk of cancer.

Daikon has also been shown to be effective as a diuretic and decongestant. As a diuretic, raw daikon promotes the discharge of excess water by the kidneys. The result is increased urination and gradual reduction of the swelling condition known as edema. As a decongestant, the enzymes in daikon juice seem to help dissolve mucus and phlegm in the respiratory system and facilitate their discharge from the body.

Daikon is high in vitamin C and folacin. Like its relatives broccoli, cabbage and kale, daikon is a cruciferous vegetable that offers cancer-protecting potential.

A few drops of soy sauce and a tablespoon of grated daikon is a macrobiotic treatment for helping the body discharge old animal protein and fats. Cooking daikon with a kombu broth is said to help the body eliminate excess dairy products. A tea brewed from daikon, shiitake and kombu has been used as a folk remedy to reduce fever.”

Not only am I interested in any little help to aid with digestion, I am also interested in taste! Daikon can be prepared in so many ways and I find it absolutely delicious. They are very large so don’t be shocked when you put them in your basket at the grocery store!

Back to the big bowl of yummy veggies. I think you will find this recipe so simple to throw together, and feel free to switch out your vegetables!

Sautéed Veggies & Rice
(serves 2 hungry lunchers!)

• 1 head of broccoli, cut into florets and steamed

• 1 half yellow onion, cut into moons
• ¾ daikon, sliced
• 1 Portobello mushroom, sliced lengthwise

• 1 small zucchini, half mooned

• 2 tbs tamari (gluten free soy sauce)
• ½ tsp red pepper flakes (optional)
• 2 tbs canola oil or Earth Balance

• 1 clove fresh garlic, minced

• Kosher salt and black pepper to taste
• 1 cup cooked brown rice

In a large sauce pan heat oil and add garlic. Once you can smell the garlic, add onion and coat in oil. Sauté until translucent and starting to caramelize, about 7-10 minutes. Add daikon, mushroom, zucchini and broccoli and combine. Add spices and soy sauce and sauté for another 7-10 minutes, depending on how soft you like your veggies.

Place half cup of brown rice in 2 bowls. Top with vegetables and serve! You can add tofu or other protein if desired.

The Search for the GF, Vegan Burger Grail

Homemade veggie burgers can be tricky, especially when you want to make them gluten free and vegan. Why? Well, with my luck as of late they have either held together, looked pretty, and tasted like sandpaper, OR they have tasted amazing but didn’t exactly remain in a patty. Which is fine, but I am greedy and want both! As my quest for the vegan burger Holy Grail progressed, I was pleased to see that I wasn’t the only blogger pursuing this endeavor so I had a plethora of recipes to peruse the last couple weeks. I wanted constant consistency throughout the cooking, a delicious and fresh veggie taste, and of course a burger that was going to settle with my dietary guidelines.

The almost Holy Grail of Vegan/GF Burgers - I'm a perfectionist.

I think I found it. I still want to tweak a few things to the recipe but this is so far the best tasting trial I have had. Moist, nutritious, and held up when I flipped them! What more can a gluten free vegan chef ask for! Plus, it makes 8 patties so I have dinner ready for this week. Maybe I will come up with a second and third recipe for you! I am thinking sandwich wraps are in order.

Of all the recipes I found, Angela’s stuck out the most to me. I baked mine because I don’t have the gumption to grill them yet. In time my dears, in time. I had most of the ingredients in her recipe but had to make some substitutions. I also made mine gluten free, and topped them with spicy guacamole, dijon, fresh tomato, and local spinach leaves. Here is her original recipe here: Angela's Perfect Burger

I prepped on Sunday and let my burgers firm up on a cookie sheet overnight. I had every intention of gobbling these gorgeous burgers down Sunday, spent the whole time making them and ended up being hit with a mean pizza craving. Hey, what can a girl do?? It was worth the wait though.




Gluten Free & Vegan Pepita Burgers
(the closest thing to the burger grail so far)

Ingredients:
• 1/2 cup onion, diced
• 1 large garlic clove, minced
• Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
• 1 cup oats, processed into flour
• 1/2 cup pepitas (Spanish pumpkin seeds)
• 1.5 cups gluten free bread crumbs (I processed 3 pieces sunflower flax bread)
• 1 cup local grated carrots
• 1 cup cooked black beans, rinsed and pureed
• Heaping 1/4 cup finely chopped parsley
• 1/3 cup almonds, chopped
• 1 tbsp. Extra Virgin Olive Oil
• 1 tbsp gluten free soy sauce
• 1.5 tsp chili powder
• 1 tsp. cumin
• 1 tsp. Italian seasoning
• Kosher salt and black pepper, to taste

For the 2 burger toppings:
• 2 gluten free hamburger buns
• 2 thick slices local tomato
• Spicy guacamole (I bought Whole Foods brand to save time)

• ½ cup local spinach
• 2 tbs dijon

Directions:
Preheat your oven to 350F and lightly grease a cookie sheet. In a large skillet, heat oil and add garlic. Once you can smell the garlic aroma add your onion and sauté until translucent and slightly browned. Mix your flax egg together in a small bowl and set aside for at least 10 minutes while you prepare the rest of the ingredients.

Prepare the rest of the ingredients as noted. I used my food processor and kept adding them into a large bowl, leaving the spices out to mix in last for taste testing. Once all ingredients are in the bowl mix well. The flax egg should help everything stick together. Add seasonings and salt to taste.

Roll out 8 balls to make sure all patties are equal size then shape dough into tightly packed patties, lightly wetting hands in between each patty to prevent sticking. I formed mine right onto the cookies sheet.

Bake for 15-17 minutes on each side. They should hold together for flipping but be gentle! Serve between those delicious buns holding all your scrumptious toppings.

I roasted local corn for our side! So easy to do in your oven. Just pop them in at 350F for 30 minutes, remove from oven and peel back husks. A little earth balance and pepper graced my little kernels!

Kitchen Poker Face

I love a good sandwich. There is just something perfect about how you can make converse flavors and textures melt together, tweaking a common known recipe into your own original plated perfection. An email I received yesterday from one of the recipe sites I follow boasted a bundle of “dinner worthy” sandwich recipes to try. As I clicked and became carried away with the mouthwatering, eye-catching icons, I realized I haven’t made a sandwich in a while. I used to express deep devotion to my Panini press, concocting all sorts of beautiful flavors between two slices of bread. Well, I am back in the game, and playing some wild cards in this round of cooking poker.

The BLT. Everyone has their own perception of the perfect BLT. My previous 5 card winning hand would have been:

1. Crunchy, cheesy toasted bread
2. Juicy, ripe, thick tomato slice
3. Crispy, light lettuce
4. ‘Special Sauce’ (mustard, mayo…something mixed)
5. And of course, the ace, thick sliced bacon

But, like I said, I am introducing some new rules to the game. I am not going to settle for traditional approaches. My “BLT” wouldn’t feature most of the natural go-to fixin’s: meat, cheese, egg, lettuce, mayo. Yes, I dealt a hand last night that beat the BLT god’s odds against me.

1. Gluten Free Bread (cheesy and buttery a la vegan)
2. Juicy, ripe, thick tomato slice (for old times sake)
3. Fresh, locally grown spinach (more nutrients!)
4. Dijon Mustard (mayo wha?)
5. FACON

V-BLT. Looks heavenly doesn't it?!

Um, FACON? Yes, Facon. Fake bacon. No, not the store bought kind. Those store bought strips strip most of what I like about bacon. Even when I ate bacon I would season to my own liking. I marinated, spiced, and browned thin tofu slices to FACON.

A risky move. Especially with such a long standing traditional recipe. I’ll think you’ll love this non-conformist BLT though, or rather FST? I know I should call a spade a spade but for reader’s sake, let’s try…V-BLT. A vegan BLT. Rolls off the tongue a bit nicer.


V-BLT

Yields 2 sandwiches

Ingredients
• 4 slices gluten free bread of choice
• ½ package extra firm tofu
• 2 tbs low sodium Tamari (gluten free soy sauce)
• 1 tbs Daddy Hinkle’s gluten free marinade OR liquid smoke
• Pepper
• Earth balance butter
• 2-3 tbs nutritional yeast (optional)
• 2 thick slices organic tomato
• ½ cup to 1 cup locally grown spinach
• Dijon Mustard
• PAM EVOO spray (if using griddle)

Directions
Heat oven to 400 degrees F. Place 4 slices of bread on a greased baking sheet. Lightly spread earth balances on pieces then sprinkle nutritional yeast evenly until all coated. (Omit yeast if preferred but it gives it a cheesy taste). Bake for 10 minutes, flip, and then another 10. My oven can be temperamental so I just watch for browning. Remove and set aside to cool.

While your bread is toasting, press your tofu and slice thinly lengthwise. I came out with about 6 slices. Place in a bowl and add tamari, daddy hinkles, and pepper. Let marinate for about 10 minutes.

Heat a sauce pan with 1 tbs earth balance. Dry off your tofu and add to the pan. Brown on both sides until crispy like bacon!!

Heat your griddle to 350 F and lightly grease. You can use a large pan if you prefer, or Panini press. I wanted mine piled high so I opted for the griddle. Lay down your slices of bread and begin layering. On 2 slices layer spinach, tofu, and tomato. Drizzle Dijon on the other two slices and place it on top of your layered slice, pressing down slightly with your spatula. Flip (carefully) after about 3-4 minutes. You just want everything to combine and warm together.

Plate and serve! I made kale chips on the side. Haven’t tried them? Oh, you don’t know what you are missing! Here is quick recipe below. I have my whole family hooked!

Oh, and in case you were wondering, this was the most perfect "BLT" I have ever eaten. The bread was crispy and buttery and housed the most amazing flavors. The Facon? Perfection. Even my husband didn't want to come up for air between bites. This version also cuts a whole lotta calories, another win I would say. V-BLT just earned itself a weekly spot on the week's menu!

Kale Chips

Ingredients
• 1 bunch curly kale, stems removed
• 1 tbs olive oil
• Seasoning of choice
     o Sea salt and pepper
     o Cajun
     o Nutritional yeast for cheesy chips

Directions
Heat oven to 425 F. Tear leaves off the stems into small pieces and place in a large bowl. Add olive oil and massage into kale. Lay on a lighted greased baking sheet with none of them touching. Add preferred seasoning. Bake for about 10-15 minutes or until edges begin to brown.

Plate and serve. My advice, get your hands on some before serving…they go FAST!

Restaurant Staycation



I think most everyone wants to relive a vacation they have taken. You always say you cannot wait to go back and make incessant vows to yourself that you will. A song, a smell, a restaurant reminds you of this vow a year later, maybe two, and you curse yourself for not planning it already and promise to plant a date on your planner. The vacation that flicks periodically in mind is my honeymoon to Turks and Caicos. We swore we would return that last day of our trip as the faded yellow taxi wheeled into the palm tree lined entry to our condo. And I hope to soon. But like I said, these little promises may lurk for a while, so I decided I would find the next best thing in Tulsa.



Our chairs are still waiting for us...

 How could I possibly match the crystal Caribbean and fresh conch in Turks to the Midwest mother land of Tulsa? Well, I can’t promise you ocean and sand, but I can promise you true Caribbean cooking, fresh fish, jerk, rum punch, and so much more. This Tulsa restaurant fries plantains instead of chicken, serves callaloo instead of collards, and even offers options for vegans (Bob Marley being their favorite!), gluten free gals and pals, and of course you carnivores!

Hibiscus Restaurant on Brookside is my island staycation. You’ve heard of those right? You stay in town but treat yourself like you’re on vacation. One rum punch in, and you’ll be happily lounging in this laid back local island.

We have frequented Hibiscus since they opened their doors. We used to hit up the jerk chicken $5.99 lunch special once a week! Now I go for their vegan fare, and occasionally split the fish with the hubby. You really can’t go wrong with any of their jerk options of course, and I do begin to get the shakes if I don’t satisfy my callaloo cravings. ;)

Jerk Fish, Fried Plantains, Calaloo...and our cocktails!

I recently spoke to a Caribbean connoisseur on the inside and these were a few of her favorite things…did the sound of music just pop in your head like it did mine? Maybe steel drums in the background…okay snapping back, her favorite things: the pork chop (her number one favorite), the curry fish, and the pineapple martini. I have tried the last two and can tell you that if you haven’t given yourself a vacation from your life lately, get your overworked booty to Brookside. We most recently tried the jerk fish and I don’t know how long I can wait until I sink my fork into this flaky dish again! The fish was tender and the sauce provided the perfect heat to give your taste buds a kick! Of course I paired our entrée with callalo and fried plantains. Let’s just say that fish never stood a chance. I enjoyed delicately muddled mango mojitos and my husband stuck to is original order of rum punch. He so dearly coined it getting “rum punched” while we were on our honeymoon.

The staff is always so friendly and accommodating. The food is fresh and brings a little spice into your life. I love sitting in the natural lit room, listening to reggae ride my worries away with a sweet cocktail and a zesty dish.

I am not sure when I will be returning to the white sandy beaches of Turks, but I know I will treat myself to the Caribbean very soon just down the street!

Hibiscus Restaurant
3316 S Peoria Ave
Tulsa, OK 74105-2029
(918) 749-4700