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LIGHT & LOCAL |
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If I were a dog, I would love Lara Lasher to come to my house to take care of me.
Not only would she feed me delicious snacks, but she can do a mean down dog. Unfortunately (by dog standards), I am just a human in one of Lasher's yoga classes at the Honolulu Club. She is a great teacher and has a calming presence. Lasher has been a yoga instructor for more than six years. Besides teaching yoga at various health centers, she also does pet-sitting and dog-walking.
When I asked her how she keeps in such good shape, she said it is due to her healthy eating habits and yoga practice. Just as balance is important in yoga, she tries to balance fruits and vegetables, chicken and fish into her diet.
She even cooks for her two Pomeranians. Her dogs will never have to worry about hazardous ingredients in their food.
Lasher shared a recipe for Apple Crunch Pupcakes; I tested it on my boyfriend's dog and got the paw of approval. And the dog's owner also gave me a high-five for Lasher's stuffed mahimahi recipe.
These recipes represent some of Lasher greatest passions: yoga, healthy cooking and caring for dogs. She believes that "following your passion will bring harmony into your life."
APPLE CRUNCH PUPCAKES
Heat oven to 350 degrees, Spray muffin tin with cooking spray. In a mixing bowl, combine wet ingredients: water, applesauce, vanilla, apple, egg and honey. In another bowl, mix dry ingredients thoroughly: whole-wheat flour and baking powder. Then gradually add the wet ingredients to the dry mixture. Scrape the bowl well to make sure no dry mixture is left. Pour into a sprayed muffin tin. Bake for 1 hour and 15 minutes or until toothpick inserted into the center comes out dry. Cool and store in sealed containers.
Makes about 18 pupcakes.
LARA'S MAHI MAHI WITH MANGO-PAPAYA SALSA
Mix the first nine ingredients for the salsa and let the flavors blend while you prepare the fish.
Cut a pocket lengthwise in the mahimahi steaks. Generously sprinkle both sides with pepper and garlic powder. Grill 3 to 5 minutes on each side. Stuff with mango-papaya salsa. Plate the remainder of the salsa and place the stuffed mahimahi over the salsa. Serves 4.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
