Page 11 - MidWeek Kauai - May 5, 2021

MDesigned With Health In Mind
anaola Yap is back He says he has been inspired SALMON TOFU
in the kitchen with by his Hawaiian culture and
SALAD
Ingredients
• 1 large onion
• 1 large tomato
• 1 medium-firm block of tofu
• 1 can of salmon
• 2 tablespoons shoyu
• 1/2 stalk green onion, chopped
for garnish
• 1/2 cup oil
Directions
Dice onion and tomato. Drain tofu well and cube.
Drain salmon. Make sure to save the juice and break it up into small chunks.
Begin layering ingredients in
a bowl, starting with the salmon. Next, add tomatoes, onions and tofu. You can add several layers to build a bigger salad.
Top salad with chopped green onions.
Pour on shoyu and salmon juice. Heat up your oil in a pan and pour hot oil over the entire salad.
another creative upbringing.
dish — this time a Salmon He is a hula practitioner
Tofu Salad.
The designer, dancer and
and a self-taught designer, who has taken his culture and history and presented his pieces in a modern way — but has kept the beauty of Hawai‘i. Manaola has done an amazing job keeping the traditions of his ancestors alive through his fashion.
entrepreneur has always been creative for as long as he can remember. He got the entrepreneur bug as a kid and has been on the fast-track to
LANAI
building a thriving business ever since.
MAY 5, 2021
KAUA‘I MIDWEEK 11
You can watch episodes of “Cooking Hawaiian Style,” presented by St. Francis Healthcare System, on OC16 channels 10 and 1012, as well as na- tionwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. Get this free recipe and thousands of others at cookinghawaiianstyle.com.
(Above left) RYAN SAKAMOTO PHOTO (Above) RUBEN CARRILLO PHOTO
Book Pick Of The Week
Dr. Theresa Wee, who runs Wee Pediatrics Inc. and Wee Wellness Center in Waipi‘o Gentry, kept quite busy this past year. In January, she published The Happy, Healthy Revolution: The Working Parent’s Guide to Achieve Wellness as a Family Unit, and launched My Covid-19 Diary: Practical Tips and Scriptures for Improbable Times from an American Doctor last month.
“For many, going back to school full time and getting back on track after one year, is
going to be very difficult, but I
have practical tips for everyone,”
she says of The Happy, Healthy Revolution.
Also, Wee is planning on relaunching Walk With A Doc O‘ahu at Patsy T. Mink Central O‘ahu Regional Park soon, so stay tuned on Facebook for updates.
Local author Rosemary Mild’s In
My Next Life I’ll Get It Right hit shelves and the online sphere March 30. In this latest book, the Honolulu resident shares personal essays about life, love, loss and more.
by Nicole Monton
Living In This Vaccination Nation
process was, and those wanting to learn more can visit hawaii- pacifichealth.org or hawaii- covid19.com.
★★★
Susan Fuller and Chase Yoshikawa emailed me after reading “Food For Thought” in MidWeek O‘ahu’s March 17 issue. Susan’s “strange” food pairing is kimchi and peanut butter, while Chase comment- ed that he tried cottage cheese and Italian dressing and that it changed his life!
H awai‘i has hit the mil- lion-vaccine mile- stone, and I’ m hap- py to say that I’m part of that statistic. Over the span of about three weeks, I got both of my Pfizer vaccines at Hawai‘i Pa- cific Health’s Pier 2 clinic. For its part, the Kaka‘ako-based vaccination clinic first opened its doors to Tier 1A members back on Jan. 18, and has been inoculating about 2,000 pa-
public, the health care net- work took over the open space in early January, adding sig- nage, cabling and internet for computer check-in stations, seating, nurses stations and so much more.
to “mixed up food”) back in 1989, and it features the unique food pairings submitted by is- land residents. Pūpū like sliced sweet round onions topped with canned sardines and sea- soned with apple cider vinegar and shoyu made the cut, as did dipping potato chips in poi.
tients per day.
Prior to welcoming the
I can’t stress how easy the
Danny Kagehiro published Kapakahi Kau Kau (translates
It’s my new favorite snack, much to the chagrin of my offi- cemates, who now have the joy of taking in the pungent odor of fermented baby shrimp.
For those who have gone, you know it’s a well-oiled ma- chine. In fact, HPH executive vice president and chief quali- ty officer Dr. Melinda Ashton relayed that on average people spend about 30 minutes getting their vaccine — and that in- cludes the 15-minute wait time to monitor for after effects.
And, I finally got to try green mango and bagoong, courte- sy of graphic designer Mark Galacgac and senior photog- rapher Lawrence Tabudlo.
Is there something you think I should try? Send suggestions to nmonton@midweek.com
@nicmonton