We want to offer you the very best!
Conscious Catering featuring healthy hedonism dining for parties, special events and retreats.
The food we prepare is extremely healthy, nourishing, and made with great love and care. It is also pleasurable to eat, tasty and feels great in your body.
Custom designed menus address specific health concerns, individual tastes, and personal preferences (omnivores, paleo, low carb, vegetarian, gluten free, dairy free, other food allergies and sensitivities, healing diets for specific health concerns, etc).
Dr. Traci designs your menus options with your health and enjoyment in mind. In keeping with our ethos, we use…
- Organic ingredients, from local farmers and ranchers where possible
- Unrefined sweeteners, oils, salt and grains (always gluten free)
- Animal products, eggs, dairy, and meat from free range (preferably organic, pasture raised and grass fed) animals
- No cow dairy (besides grass fed ghee with the proteins and lactose removed)
- Menus where dairy (sheep or goat) is always optional, and raw or unpasteurized when possible
- Wild, preferably local, seafood
- Where beneficial, soaked and sprouted nuts, seeds, legumes, and grains
- Desserts are always lower glycemic, prepared with whole foods, and made without refined sugars, gluten or dairy (except ghee)
- Again, working around other food allergies, sensitivities and special dietary needs is not a problem.
Dinner Party Sample Menu Options
Appetizers
Option 1: Poke and avocado topped cucumber with homemade furikake sprinkle
Option 2: Garlic wild shrimp lettuce wraps with raisin mint chutney sauce
Option 3: Prosciutto wrapped figs (or seasonal fruit) with fresh basil and optional raw Spanish sheep cheese
Option 4: Salmon tartare with avocado and toasted black sesame seeds
Option 5: Grilled portobello caps with heirloom tomato, fresh herbs and balsamic drizzle.
Option 6: Spanish tortilla tapas, the frittata’s egg and potato kissing cousin
Soups
Option 1: Miso soup brewed with traditional miso dashi, chickpea miso
(soy free), shiitakes, bok choy, scallions, and wakame seaweed.
Option 2: Authentic gazpacho Andaluz, a southern Spanish smooth raw vegetable soup that is both refreshing and lively
Option 3: Cilantro lime long squash soup, grilled to bring out deeper flavor and lend it slightly smoky undertones; pureed in a rich bone broth base
Option 4: Creamy kabocha soup garnished with crispy sage and an optional chipotle kick
Salads
Option 1: Daikon carrot seaweed salad with ginger, scallions and toasted sesame-umeboshi vinaigrette
Option 2: Roasted kabocha pumpkin and onion over mixed local greens, with a lemon tahini dressing, za’atar and toasted pine nuts.
Option 3: BLT salad with your choice of crispy paleo turkey or pork bacon with shaved Maui sweet onions, tomatoes and buPer lePuce, dressed with a garlic aioli and fried capers
Option 5: Homemade spiced radish, onion and cucumber relish, over local greens with grated beets, fresh basil, mint, toasted pumpkin seeds and optional feta cheese
Main Entrees
Wild Seafood
Option 1: Pan seared marinated local wild fish (varies with season and availability) with tropical fruit salsa fresca over local seasonal vegetables with a side of Okinawan sweet potatoes seasoned with a hint of coconut and a dusting of nutmeg. Fresh calamansi wedges to garnish if available.
Option 2: Shrimp and seasonal vegetable coconut milk curry with Thai basil and lemongrass. Served with jasmine rice (brown or white).
(Please let us know if you want mild, medium or spicy condiments/ curry. Also, we can make either of these dishes with shrimp or local fish)
Organic poultry
Option 3: Chicken roulades stuffed with a figs, pine nuts and caramelized onions accompanied with braised green beans, radishes and Hamakua mushrooms
Option 4: Cornish game hen seasoned with aromatic Moroccan spices over vegetable and millet couscous with nuts and dried fruits (no wheat)
Local Grass Fed Meats
Option 5: Marinated Big Island ribeye steak and grilled seasonal vegetables with balsamic reduction and gluten-free pesto pasta
Option 6: Pineapple glazed marinated Ni’ihau lamb tenderloin with garlicky poi and roasted seasonal vegetables
Option 7: Deconstructed Big Island beef sliders over Gramma’s cornbread with house pickled vegetable garnish and all the fixins all over your plate
Desserts
Option 1: Tropical fruit skewers with chocolate sauce and whipped coconut cream, accompanied with 2 banana coconut macaroons half dipped in chocolate
Option 2: Papaya-lilikoi (passion fruit) cake. This is a “white cake,” but it is not white because it is sweetened with mineral rich coconut sugar. It is iced with whipped coconut cream and topped with homemade lilikoi, passion fruit and dragon fruit jam (no gluten, dairy or refined sugar, but you would never guess it) *Note: if liliquoi is not in season, we will find an alternative fruit
Option 3: Seasonal fruit crumble top cobbler
Option 4: Fudgilicious chocolate cake with para gooey chocolate center and a decadent ganache icing; optional local seasonal fruit to garnish
Option 5: Key lime pie with coconut mac nut crust
*Options 2-4 available a la mode with vanilla coconut milk ice cream or whipped coconut cream
You can also download this menu here.
Let’s Celebrate!