9 minute read
Good Cooking
Food, Sarah insists, can bring people together ... and she loves doing just that
Story by Jacquelyn Hall Photos by David Moore
Moxie isn’t a word one hears very often nowadays, but it perfectly describes Sarah Morrow, creator of Hele Bowls to-go restaurant in Cullman. Her tenacity and perseverance – and perhaps even her Hawaiian heritage – have served her well, allowing her dreams to come into fruition. Her recipes also helped.
Through a tumultuous childhood, she and her family moved to Cullman County from Michigan 17 years ago, where her step-dad began his HVAC career. Sarah attended West Point for eighth grade and Vinemont for high school. She met her husband Steven in her first year at Vinemont.
During her last two years of high school, she started taking classes at the career center. Her hard work paid off; she graduated Vinemont with both a high school diploma and a career technical diploma in culinary arts.
“I was a gothy little kid at Vinemont and didn’t really fit in, but at the career center … it was a place for ‘misfits.’ We all still keep in touch with each other.”
Sarah is truly one of those people who has worked their way from the bottom rung up to accomplish her dreams and goals. Back when she was 16, she started working at Waffle House, then she moved on to a job at Best Western, and worked those two jobs through high school, all while also attending classes at the career center.
Due to family needs, she was not able to attend either of the two culinary schools to which she was accepted after high school. But true to form, she didn’t let the set-back dampen her long term goals.
As with many women, at this point in her life Sarah paused her professional goals to have children.
“I was a stay-at-home mom for the first three and a half years of my son’s life,” Sarah says. “Then I started at 412 the day after I was medically cleared when my daughter was born.”
She had seen a listing for a job opening at 412 Public House for a dishwasher and worried they would not hire her and she wouldn’t be able to get the kitchen experience she wanted. It was definitely one of those moments in life where one is glad to be wrong. Not only did she get the dishwasher job, but through more hard work and determination, she was able to train under chef Ricardo “Rico” Nishimura and sous chef Kyle Kirkpatrick.
“If it weren’t for them pushing me to work harder, and teaching me, I wouldn’t be where I am now,” Sarah
Sarah Morrow has a certain charisma – not to mention her Hawaiian heritage – that is apparent at Hele Bowls and in her healthy recipes, as well.
10 oz. of vegan shredded cheddar cheese ½ cup vegan sandwich spread (mayo) 2 jalapenos, finely diced 1 small jar diced pimentos 1 Tbsp. granulated garlic ½ Tbsp. cayenne ½ Tbsp. smoked paprika Salt and pepper to taste
Whisk together in a bowl sandwich spread, jalapenos, pimentos and other ingredients. Fold in the cheese.
Serve cold and refrigerate leftovers, if you have any.
VEGAN PIMENTO CHEESE
says. “I am forever thankful for them.”
While working at 412 Public House, in 2020 she won the award for Best Brunch in Alabama. But Sarah’s goals were higher.
She wanted to open and run a to-go restaurant. She pitched her concept to 412 owners Rico and Steven Gannon, who decided to back her. Through trials both personal and bureaucratic, she persevered and was the driving force in opening Hele Bowls, next door to 412 – May 12, 2022 – the fourth anniversary of starting her dishwasher job.
With Hele Bowls, Sarah honors her Hawaiian heritage – “hele” means “to go” in Hawaiian. She also wanted to give back something to the community through the food she prepared and sold.
“I wanted to show Cullman that you can eat healthy without it tasting like rabbit food. Everything is sugar free, gluten free, dairy free, and I have several vegan items, too. I want to give people the option to eat healthy and flavorful.
“The bowls are quick,” she adds. “I want to be able to accommodate everyone, no matter their schedule or dietary restrictions.”
She goes a step farther.
“I want everyone to know that they are valued and cared for. If you want to come in here, buy a bowl and cry on my shoulder, you can. If you are celebrating something, I’ll give you a free dessert and celebrate with you,” she laughs.
With her generous heart, meeting Sarah is like meeting a friend you didn’t know you had; like meeting a stranger you somehow feel you’ve always known.
“That’s been my goal with anything I do – to give back, whether it’s with a kind word, healthy food or donating to a good cause. I love everyone … anyone and everyone is welcome. Anyone that wants to come sit at my table for brunch on Sunday, they are welcome.”
Hele Bowls, she adds, does its part to give back to the planet – all of the to-go bowls and lids are all compostable.
Sarah’s story very closely resembles that of her Auntie Bertha, who also started as a dishwasher and worked her way up to chef. Their serendipitous commonality has been celebrated by Bertha sharing family recipes with Sarah, some of which she implements in whole or as inspiration at Hele Bowls. She also has traditional Hawaiian recipes from her grandmother, Eileen Burnett, who still lives on the big island.
One of those people who is “the mom” of the group, Sarah always makes sure everyone is fed and loved. It’s a part of her charisma.
“Ethnicity, background, finances, it doesn’t matter – food brings people together,” she beams. “And I think that’s just beautiful.”
CHOCOLATE AVOCADO MOUSSE
2 ripe avocados ¼ cup cocoa powder ½ cup monk fruit 3-4 Tbsp. coconut milk ½ tsp. pure vanilla extract
Blend everything together in blender or food processor. Tip: Add blueberries for an added freshness.
STRAWBERRY HAUPIA (Haupia is a Hawaiian coconut pudding)
½ cup water 5 Tbsp. cornstarch ¼ cup monk fruit sweetener, granulated 13 oz. coconut milk 1 cup sliced strawberries
Lightly grease an 8x8 pan with vegan nonstick cooking spray. In a medium mixing bowl add cornstarch, water and monk fruit. Whisk until combined and set aside.
Add coconut milk to a medium-sized pan over medium-high heat until the liquid starts to bubble; stir frequently so the milk does not burn. Add cornstarch mixture to the pan and continue to stir until this haupia mixture starts to thicken and resembles pudding. Remove from heat. Pour haupia into the prepared 8x8 pan and allow it to cool.
Once cool, place pan in the refrigerator until set, about 2 hours. Cut haupia into squares, top with sliced strawberries and enjoy.
HELE BOWL (‘Hele’ is Hawaiian for ‘to go’)
1 cup frozen bananas 1 cup coconut milk ¼ cup black beans ¼ cup granola Handful blueberries 1 fresh banana ¼ cup pineapples 2 Tbsp. chia seeds Coconut flakes In a blender add, frozen bananas, black beans and coconut milk. Blend until smooth. Add to a bowl and top to taste with granola, blueberries, banana, pineapple, chia seeds and coconut flakes. Enjoy something good for when you are on the go.
KETO FAT BOMBS
1¼ cups peanut butter (or any nut butter you prefer) ¼ cup cocoa powder 1 Tbsp. pure vanilla extract 1 ripe banana ¼ cup monk fruit sweetener, granulated
Add everything except ¼ cup of the peanut butter to a food processor and blend until a dough-like ball forms. Form into 1 inch balls. Melt ¼ cup nut butter and drizzle on top.
4 oz. teriyaki smoked salmon* 2 cups white rice 3 cups vegetable broth 4 oz. diced mango 4 oz. diced strawberries 4 oz. diced avocado 4 oz. pickled red onions 2 oz. sesame ginger vinaigrette**
Marinate salmon.
Rinse 2 cups white rice in cool water then cook in 3 cups of vegetable broth on low, covered. Assemble rice in a bowl. Top with salmon, strawberries, avocado, mango, pickled onions and sesame ginger. Garnish with green onions and sesame seeds.
*Teriyaki Marinade
½ cup tamari sauce 1 Tbsp. sesame oil 2 tsp. rice vinegar 2 Tbsp. monk fruit sweetener, granulated
Whisk together –and be happy!
HAPPY BOWL
**Sesame Ginger Vinaigrette
Not only is this one of the healthiest salad dressings, but it can double as a marinade.
1 Tbsp. granulated garlic 1 tsp. ground ginger ¼ cup extra virgin olive oil 1½ Tbsp. monk fruit sweetener, granulated 2 Tbsp. sesame oil 2 Tbsp. tamari sauce 1 Tbsp. rice vinegar
Blend all ingredients until smooth.
This a traditional Hawaiian marinade for grilling chicken. Marinate for at least four hours, keeping some of the sauce for basting.
Turn the chicken often while grilling. It will smell and taste like the islands. 1/3 cup brown sugar ¼ cup soy sauce ¼ cup pineapple juice 2 Tbsp. sesame oil 4 cloves of garlic, grated or minced fine 1 inch fresh ginger (or ½ tsp. ground ginger) 1 tsp. rice vinegar
Place all ingredients into a pan and stir to mix well.
Bring to a boil and stir constantly until thickened and reduced, about 5 minutes once boiling.
Store in an airtight container for up to a week.
HULI HULI SAUCE (Huli huli is Hawaiian for ‘turn’ or ‘reverse’)
TUNA POKE
4 oz. poke-marinated, diced ahi tuna* 2 cups white rice 3 cups vegetable broth ½ avocado, diced 4 oz. diced mango 4 oz. diced cucumber 1 radish, sliced 2 oz. spicy aioli** Sesame seeds, nori (dried seaweed), and green onion for garnish
Rinse and cook white rice in vegetable broth covered on low heat.
Assemble rice in a bowl with ahi, avocado, cucumber, mango and radish.
Top with spicy aioli and garnish with sesame seeds, nori and greens onions.
*Tuna Poke Marinade
½ cup tamari sauce 1 Tbsp. sesame oil 1 tsp. rice vinegar 2 tsp. monk fruit sweetener, granulated 2 tsp. granulated garlic
Combine and let ahi tuna marinate for 5 minutes.
**SPICY AIOLI
Use this as a condiment on sandwiches or as a dipping sauce for fries, chicken tenders and more.
1 cup mayonnaise ¼ cup sriracha 2 Tbsp. lime juice
Add the ingredients to a bowl and whisk together until mixed well. Refrigerate for 2-3 hours until the flavors can meld together.
48 oz. fresh collard greens 2 Tbsp. olive oil 1 yellow onion, diced 1 red pepper, diced 2 Tbsp. minced garlic 1 Tbsp. Cajun seasoning ¼ cup brown sugar ½ tsp. red pepper flakes 1 tsp. liquid smoke 4 cups low sodium vegetable broth Salt and pepper
Heat oil in a saucepan, then sauté onions, red pepper and garlic until tender. Add collard greens and sauté until wilted. Add brown sugar, Cajun seasoning, and liquid smoke until caramelized. Then add vegetable broth, cover and cook on low for 35 minutes. Salt and pepper to taste.
Add the ingredients to a bowl and whisk together until mixed well. Refrigerate for 2-3 hours until the flavors can meld together.
