BEVERAGES
1st Place - Banana Nut Yummy
1 scoop vanilla or chocolate Tahiti Trim® Plan 40® Soy Protein Drink
1 banana
3 Tb Grape Nuts® cereal
1 cup skim milk
1 cup ice
Combine all ingredients in blender. Process until smooth.
-S. Marina Perdos, Canfield, OH
2nd Place - Noni Fu-berry-ana Smoothie
¾ cup silken tofu
1 cup frozen strawberries
1 frozen banana, cut into pieces
1/2 cup vanilla soymilk
1 oz. TAHITIAN NONI® Juice
2-4 ice cubes
2 Tb peanut butter (optional)
Place all ingredients in blender; blend until mixture smooth. Serve immediately
-Sheila Dunlap, Council, NC
3rd Place - Julia's Soothing, Relaxing Tea
3 cups cranberry juice cocktail
3 cups apple juice
3 cups water
20 whole cloves
4 sticks of whole cinnamon
1 bag green tea
1 bag cranberry apple herbal tea
1 bag peppermint herbal tea
2 bags Tahitea™ Founder’s Formula
¼ cup honey
1 whole lime, sliced
1 whole orange, sliced
1 whole lemon, sliced
½ cup TAHITIAN NONI® Juice
Combine all ingredients in large pot. Bring all ingredients to a rolling boil.
Remove from heat and cover. Let stand for about 5 minutes. Remove all tea bags, peels, cloves, and cinnamon sticks. Let the mixture settle or strain. Serve hot.
-Julia Davis, Indianapolis, IN
APPETIZERS
1st Place - Vinaigrette Dressing
6 Tb Tahitian Noni™ Mixed Berry Citrus Noni Jam
8 Tb extra virgin olive oil or canola oil
10 Tb balsamic vinegar
10 Tb water
3 Tb poppy seed
1 Tb oregano
1 Tb basil
4 Tb local honey
1 tsp sea salt
2 slices onion
4 Tb sweet red pepper
1 pinch black pepper
1 tsp lemon peel
1 tsp thyme
1 tsp tarragon
4 large cloves garlic
All ingredients should be fresh and organic for best flavor. Place in blender on high until smooth. Great on fresh greens.
Raspberry Vinaigrette
substitute apple vinegar for balsamic and add:
1 tsp brown mustard seeds
5 tbs raspberries, fresh or frozen
-Michael and Purita Huffman, San Luís Obispo, CA
2nd Place - Tahitian Turkey Roll-ups
(4) 8" whole-wheat tortillas
4 oz. cream cheese, softened
2 Tb Tahitian Noni™ Mixed Berry Citrus Noni Jam
4 oz deli sliced turkey breast
4 slices Swiss cheese
4 Romaine lettuce leaves, large center vein removed
Mix softened cream cheese with jam. Spread approximately 1 oz of spread all the way to the edge of each whole wheat tortilla. Layer 1 oz sliced turkey, one slice Swiss cheese, and 1 lettuce leaf. Roll the tortilla like a jelly roll and place in a storage container, seam side down. Continue with remaining tortillas. Refrigerate for at least one hour. Slice in 1" portions.
-Susan Francis, Hampton, GA
3rd Place - 5 Minute Italian Appetizer
decorative toothpicks or small skewers
cherry tomatoes
1 package fresh mozzarella cheese
fresh basil leaves
Vinaigrette:
½ oz. balsamic vinegar
1 oz. TAHITIAN NONI® Juice
1 oz. olive oil
sea salt to taste
1 clove fresh minced garlic (optional)
Shake ingredients together well
Assemble by placing a piece of basil leaf between half a cherry tomato and a slice of cheese, and skewer. Line up skewers on a small tray or plate. Drizzle with vinaigrette.
-Ingrid Cope, Stoney Creek, ON
ENTRÉES
1st Place - Tropical Holiday Chicken
2 boneless, skinless chicken breasts
1/2 cup TAHITIAN NONI® Juice
1 clove minced garlic
1/2 - 1 T extra virgin olive oil
1 Tb Tahitian Noni™ Mixed Berry Citrus Noni Jam
1/8 cup coarsely chopped dried cranberries
1/8 cup coarsely chopped dried mango
1/8 cup coarsely chopped dried pineapple
salt and pepper to taste
In a re-sealable plastic bag, refrigerate chicken breasts in noni juice, garlic, and olive oil for one hour. Place chicken in foil lined, toaster oven broiler pan. Set aside excess marinade.
Broil chicken for 3-4 minutes and turn. Spread jam on top of the chicken and broil for another 3-4 minutes, being careful not to overcook. Meanwhile, boil excess marinade, stirring frequently, until slightly thickened. Add cranberries, pineapple, mango, salt, and pepper. Continue to cook for about 30-60 seconds then remove from heat.
Pour sauce over chicken and serve with garlic mashed potatoes, braised Brussels sprouts, or other side dish.
-Jan Garin, Placerville, CA
2nd Place - Shrimp Flor-Asian with Black Bean Sauce
6 large shrimp
Pinch of cayenne pepper
1 tsp garlic
1 Tb butter
Shrimp Sauce
1 tsp butter
2 Tb water
2 Tb Tahitian Noni™ Strawberry Ginger Noni Jam
1 tsp key lime juice (can substitute regular lime juice)
1/2 tsp jalapeño, finely chopped
(1) 8oz can black beans
Risotto
Rosemary
Melt butter, adding cayenne pepper to taste, add garlic. Add shrimp and cook in skillet or grill until shrimp are fully cooked, approximately 6 minutes, turning often. In separate pan, melt butter. Add jam, water, and jalapeño, mixing until smooth, and add lime juice. Puree black beans, with a little salt to taste. Keep warm. Follow directions for risotto, adding pinch of salt and pinch of rosemary to taste. Place pureed black beans on bottom to one side of plate, place risotto gently on top. Place shrimp on top of risotto, drizzle sauce over shrimp. Serve with broccoli slaw on opposite side of plate, and add mandarin oranges around black bean sauce for garnish.
-Janet A. Brune, Ocala, FL
3rd Place - Tahitian Stir Fry
1 cup TAHITIAN NONI® Juice
1Tb corn starch
1 lb. steak, soy burger, or tofu, cut in small chunks
1 can green beans
1 can pineapple tidbits, drained
1 onion, chopped
1 green or red pepper, cut in 1" x 1" pieces
1 clove garlic crushed
1 tomato, cut in wedges (optional)
2 Tbsp brown sugar (optional)
1-2 cups cooked rice
salt and pepper
Combine noni juice and cornstarch in small sauce pan. Stir constantly over medium heat. Boil for one minute and set aside. Brown meat, soy, or tofu. (Add 1 Tb oil if using tofu or soy.) Add green beans, onion, and pepper. Continue to cook for five minutes. Reduce heat. Add pineapple, noni juice sauce, tomato, salt, pepper, garlic, and brown sugar. Stir until heated through. Serve over cooked rice.
-Kaytee Nesvacil, Stillwater, MN
DESSERTS
1st Place - Pudding Cake
Crust:
1 cup flour
1/2 cup margarine
1 cup finely chopped walnuts
Cream Layer:
8 oz. light cream cheese
1 cup light non-dairy whipped topping
1 cup powdered sugar
Pudding Layer:
1 box chocolate instant pudding
1 box vanilla instant pudding
3 cups milk
2 Tb Tahitian Noni™ Mixed Berry Citrus Noni Jam
Garnish:
Whipped topping
Finely chopped walnuts
Chocolate shavings
Combine all crust ingredients and press into a 9"x13" baking pan. Bake at 350°F for 20 minutes. Cool. Mix ingredients for cream layer. Spread over cooled crust. Combine ingredients for pudding layer, and stir or cook until thick. If preparing with cooked pudding, cool completely. Pour pudding on top of cream in pan. Let pudding set, then frost with additional whipped topping. Garnish with additional walnuts or chocolate shavings. Cut into squares. Can be frozen. If frozen, thaw at room temperature for about 30 minutes before serving.
-Maryanne and Jack Younger, Ocala, FL
2nd Place - Molten Hot Cocoa Cake
8 oz semisweet chocolate chips
½ cup butter
1 tsp vanilla extract
½ cup sugar
3 Tb flour
¼ tsp salt
4 eggs
½ Tb cayenne pepper
1 Tb cinnamon
3 Tb + 1 tsp Tahitian Noni® Fiber Blend
2 Tb TAHITIAN NONI® Juice
Butter
Cocoa powder or chocolate Tahiti Trim® Plan 40® Soy Protein Drink
Whipped topping
Preheat oven to 375°F. Melt chocolate and butter, pour into large bowl. Stir in vanilla and noni juice. In a large mixing bowl, combine sugar, flour, Fiber Blend, cinnamon, cayenne, and salt. Sift dry ingredients into chocolate; mix well with electric mixer. Add eggs one at time, fully mixing in each egg before adding the next. Beat on high speed until batter is creamy, approximately 4 minutes. Chill mixture.
Coat muffin tin or ramekins with butter. Dust with cocoa powder and shake out excess. Ladle mixture into cups so that each cup is ¾ full. Bake for 10 to 11 minutes for muffins, 16-18 min for ramekins. Cake is ready when outside is cake-like and center is gooey. Optional: Bake a few minutes longer for Non-Molten Hot Cocoa Cake. Garnish with whipped cream and dusting of cocoa or Soy Protein Drink.
-Jacquie Stansell, Pleasant Grove, UT
3rd Place - Joshua’s Crunchy, Rich, Chocolate Chip Cookies
3 ½ cup whole wheat flour or all-purpose flour
3 tsp baking soda
1 tsp salt
1 scoop Tahitian Noni® Fiber Blend
1 cup butter, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
2 eggs
½ cup TAHITIAN NONI® Juice
1 Tb Tahitian Noni™ Mixed Berry Citrus Noni Jam
2 tsp vanilla
1 Tb milk
1/4 cup oil
1 cup raisin bran or corn flakes
1 cup quick oats
12 ounces (2 cups) semi-sweet chocolate chips
½ cup chopped walnuts (optional)
Preheat oven to 350°F. Sift flour, baking soda, salt, and Fiber Blend in medium bowl; set aside. Beat together butter, brown sugar, and granulated sugar in large bowl. Add egg, noni juice, jam, vanilla, and milk. Mix thoroughly. Beat in dry ingredients, alternating with oil. Stir corn flakes, oats, and chocolate chips in to mixture by hand. Drop by rounded teaspoonfuls onto un-greased cookie sheets. Bake for 8-10 minutes.
Serve warm with Tahitea™ Spiced Chai or Stephen’s Gourmet Hot Chocolate
-Joshua and Barbara Stolz, Indianapolis, IN
Honorable Mention - Tahitian Balsamic Citrus Berry Sauce
1 qt fresh strawberries sliced
½ pint fresh blueberries
3 Tb sugar
3 Tb Tahitian Noni™ Mixed Berry Citrus Noni Jam
1 Tb balsamic vinegar
1/8 tsp fresh ground black pepper
Fresh mint leaves for garnish
Clean blueberries and slice strawberries. Toss fruit gently with sugar, jam, and vinegar. Let stand for 10 minutes. Sprinkle with pepper and toss again. Spread mixture in 9"x13" pan and bake in 400°F oven for 10 minutes. Serve warm over vanilla ice cream or fruit sorbet. Garnish with mint leaves if desired.
-Michelle Sanchez, Pinella’s Park, FL
