Day 3 of our Eat Local Challenge. I made this short little video, which shows harvesting some wild grass seeds, thimbleberry greens (Rubus rosifolius), false awa leaves (Piper auritum), and kukui nuts (Aleurites moluccana). I roasted the kukui nuts in the oven at 325 degrees for an hour and a half. Kukui can cause diarrhea and other upsets for people if eaten raw, or in quantity. Everyone’s bodies are different, but I find that adding one roasted kukui nut per day into my diet is delicious and gets me utilizing this fabulous canoe plant that was such a backbone to Hawaiian culture.

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Here’s what I ate…
SF = Savage Farms (my place!)

Breakfast:
poached egg, garlic, dandelion (SF), katuk (SF), moringa (SF).
poi.
wild amaranth sauce (check Day 2 blog post for ingredients here).

Snacks:
arugula, carrot, beet, burdock, tomato, avocado, sunflower sprouts, turk’s cap hibiscus, mac nut oil, lemon juice, salt.
cheese.
biriba (SF).

Dinner:
pork, moringa (SF), katuk (SF), onion, tomato, pigeon peas (SF), cacao nibs, dried poha berries.
mashed purple potatoes.
cheese.
roasted kukui nuts, wild grass seeds (SF), coriander seeds (SF), salt.
chili water made with elderflowers, ginger, Hawaiian chilis (SF).

Dessert:
elderflower, sugar, lemon juice, goat milk kefir.

Tea:
vibrant thimbleberry leaves/stem (SF), false awa leaves (SF).

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