Enjoy a Behind-the-Scenes Look of DelisheeYo
Story and photography by Lindsay Gifford
Funky. Fresh. Fun.
These three words are the epitomy of Delisheeyo. As you open the door to this hidden gem, you immediately take a big breath in and feel refreshed. From the bright, happy decor to the positive energy, you may leave with a whole new outlook for the day.
A Labor of Love.
Owner David “Blake” Wearren, a self-taught chef with a geology degree—yep, thats right geology—began his journey with the health food community when he ran the bakery at a Whole Foods store in college. After graduating, he moved to Savannah and heard about a new concept juice and smoothie place that was opening on Hilton Head Island. He jumped on the Delisheeyo bandwagon and managed the restaurant for three years, when the owner and chef decided to retire, he had the chance to buy it. Blake scooped up the opportunity and has owned it for almost one year. He’s made many strides as owner, offering an expanded menu and his own style of running the place. He says it’s a labor of love, working long hours and exhaustive days...but it’s all worth it!
What’s In a Name?
Originally named by founder Chef Catherine Matthes, Delisheeyo was a yogurt and smoothie shop with an extra “e” on the name. Recently, Blake has put his own stamp on the Delisheeyo name by dropping an “e” to make it more accessible to followers. Delisheeyo has even created it’s own hashtag #DYOHHI. Blake says it was a natural and organic change.
Delisheeyo is working hard to grow the health community in the area. They offer options for everyone from kids to adults. Blake says the number one misconception about eating healthy is that it’s not going to taste good. However, they make fresh, healthy food taste good by utilizing natural flavors.
Blake describes Delisheeyo as a health food kitchen with organic, vegan and vegetarian options. They chop fruits and veggies daily in order to create the healthiest and best flavored dishes. And, it’s not just yogurt and smoothies...Delisheeyo offers wraps, salads, juices, soups and much more.
The team at Delisheeyo is even serving a bit of their own sustenance. The dining area overlooks a fun garden filled with “edible landscape.” From seasonal growth to citrus trees, Blake loves the farm-to-table style and serving something so fresh that was growing just minutes before. Each morning the team shops for the freshest ingredients, often leading to wonderful seasonal specials based on what they find.
More than just food.
The Delisheeyo team works hard to create beautiful visuals, as well as flavorful creations. Blake says he hires people based on their personality and energy and often they come in without any culinary background. Looking behind the scenes, it was like a family getting ready for a big holiday meal, rather than a kitchen staff preparing for a busy day. Their team works together creating a great energy that is reflected in the food they serve.
Cuban Black Bean Soup
½ White onion
1 medium Carrot, diced
2 Tbsps Dried tomatoes
2 Celery stalks, diced
4 Garlic cloves, chopped
1 Red pepper, diced
½ small Orange peel, chopped
2 medium Sweet potatoes, diced
4 cups Black beans, well-rinsed
2 Bay leaves
½ tsp Cumin
2 Tbsps Smoked paprika
1½ tsps Oregano
1⅛ tsps Cayenne pepper
12 cups Filtered water
1 Tbsp Salt
2 Tbsps Coconut oil
Place all ingredients, except salt and coconut oil, with water in the crock pot. Cover and cook on low for 10 hours. When finished, removed bay leaves. Purée ½ to ¾ of the soup until smooth and thick. Return puréed soup to crock pot and stir in salt and coconut oil. Adjust spices according to taste. Garnish with feta cheese, green onion, green chili yuzu or a toasted wheat roll-up.
Guilt-Free Truffles (aka Super Balls)
These fantastic chewy gooey, high protein, antioxidant rich treats are just enough to satisfy the sweet tooth with no empty calories. Sprouting the almonds dramatically increases the nutritional content, so be sure to buy unpasteurized nuts. Yields 28-36
½ oz. balls
2 cups Organic Raw Almonds (soak 24 hours in alkaline/ph balanced water)
1 cup Salted Roasted Peanuts
¾ cup Agave Nectar
1 cup Figs, chopped
⅔ cup Belgian Brut cocoa powder
1 tsp Vanilla extract *Extra
⅓ cup Belgium cocoa powder for rolling out balls
Drain almonds and coarsely chop, preferably using a food processor. Add peanuts and chop as fine as possible. Add agave, figs, cocoa powder and vanilla extract. Let process until mixture is finely chopped and a dough forms. Chill for 1 hour. Then roll into balls and the sprinkle with your favorite toppings.