One of lucy's favorites to cook is tapioca. I have been cooking tapioca regularly for over 20 years.
After a rigorous 9 week course at Ekahi Ornish program, I shared this dish at our final session's potluck.
This event took place in November of 2016. I am proud to be a member of cohort #1 Ken and other tai chi students will remember that I left our Monday night tai chi class in order to attend my evening Ornish session! Ken took over teaching for me... and he simultaneously babysat our grandchildren at the park, too!
Luckily, tapioca is plant based and with some modifications I worked with the nutritionist and incorporated "Ornish" type ingredients like coconut extract, organic sugar and soy milk.
Today, tapioca, is served in the Ornish cafe at Restaurant Row and it has been reputed to be a hot seller!
Today, I am still "Ornish" but with some restrictions lifted. The tapioca I make now is the FULL ON original ingredients. I use tapioca, not as a dessert, but to enhance plant base entree.
P.S. A big mahalo to our cousin and neighbor, Clyde and Karen for making it possible for me to accomplish this project...they brought over a bag of sugar that I needed desperately...all it took was a phone call and a quick meeting at our rock wall in the cul de sac...way better than shopping at the commissary!!!