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Sunny Savage | Savage Farms Wellness Center

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March 22, 2018

Maui is Full of Locavores!

March 22, 2018

Thanks Luxury Retreats Magazine for the mention in this months issue

Click here to see the article, in which locavores rejoice in Maui’s food scene. Come foraging with me!

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March 22, 2018
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Hawaii Local Food Challenge
Wild Weekend Workshop :: February 10 & 11

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Sunny Savage is a respected wild food forager. Her work promoting the use of edible invasive species through the Savage Farms Wellness Center, delicious recipe development, and high quality education is ground-breaking in Hawaii.

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I love food traditions and celebrations, they mark so much of our lives. This year I’m low key, slowing the pace to rest from lots of cooking. Grateful for the earth shaping me, for this plate of wild amaranth, tomatoes and peppers from my garden. With tortillas made from kalo grown just down the street. May you be blessed with a true taste of the land, and celebrate in that. #gratitude #thanksgiving

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I love food traditions and celebrations, they mark so much of our lives. This year I’m low key, slowing the pace to rest from lots of cooking. Grateful for the earth shaping me, for this plate of wild amaranth, tomatoes and peppers from my garden. With tortillas made from kalo grown just down the street. May you be blessed with a true taste of the land, and celebrate in that. #gratitude #thanksgiving

Day 7 of the Eat Local Maui Challenge eating 100% locally grown & foraged foods.

1 - any fertility left in our soils is mostly due to the ancient farming practices of the Hawaiians - over 1,500 years of building a soil legacy, something all of us benefit from today. How we tend to it now will be felt by future generations.

2 - whipped cacao. It’s been such a treat drinking ceremonial grade cacao this week…something I’ve saved since last April’s trip to the Hawai`i Mushroom Festival - last cup drank with sunrise reflecting on year 10 of the Eat Local Maui Challenge

3 - fried fish
4 - keiki action on drinks
5 - this is a dish we eat a few times a week…grated kalo with fried onion, burdock, carrot, garlic, s+p with eggs
6 - dinner of brown bites while camping on the beach LOL. `āina bars made with my kiawe flour, honey, and cashew butter. and more fish.
7 - there are still over 6,700 people without permanent housing after the Lahaina fire (and nowhere to cook local foods). Many are being asked to leave the hotels they have been placed in, right at the start of the Holiday Season. Follow @officiallahainastrong to learn more.

#eatlocalmaui #projectlocavore #sunnysavage #savagewellness

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Day 7 of the Eat Local Maui Challenge eating 100% locally grown & foraged foods. 1 - any fertility left in our soils is mostly due to the ancient farming practices of the Hawaiians - over 1,500 years of building a soil legacy, something all of us benefit from today. How we tend to it now will be felt by future generations. 2 - whipped cacao. It’s been such a treat drinking ceremonial grade cacao this week…something I’ve saved since last April’s trip to the Hawai`i Mushroom Festival - last cup drank with sunrise reflecting on year 10 of the Eat Local Maui Challenge 3 - fried fish 4 - keiki action on drinks 5 - this is a dish we eat a few times a week…grated kalo with fried onion, burdock, carrot, garlic, s+p with eggs 6 - dinner of brown bites while camping on the beach LOL. `āina bars made with my kiawe flour, honey, and cashew butter. and more fish. 7 - there are still over 6,700 people without permanent housing after the Lahaina fire (and nowhere to cook local foods). Many are being asked to leave the hotels they have been placed in, right at the start of the Holiday Season. Follow @officiallahainastrong to learn more. #eatlocalmaui #projectlocavore #sunnysavage #savagewellness

Day 6 of the Eat Local Challenge. Earlier in the week I made a sauerkraut that included `āweoweo (Chenopodium oahuense). When I did a collab dinner with Chef Ed Kenney like 8 years ago he had the brilliant idea of doing a dish pairing `āweoweo the fish with `āweoweo the plant. I was unfamiliar with eating the plant and he graciously humored me by keeping it off our menu. But, I learned…and started including it in kraut’s. I would never encourage people to forage this one, but it is a fabulous plant to grow in our hot dry areas and is prolific at Savage Farms.

1 - `āweoweo
2 - `āweoweo sauerkraut, chicken, onion, parsley, lemon, avocado, s+p, sauce (mac nut, cashew, onion, garlic)
3 - zucchini noodles, pesto made with basil & wild amaranth from Savage Farms macadamia nuts olive oil s+p, goat cheese
4 - video sharing how ecstatic I am about this discovery of a kalo variety I grew out from Maui Nui Botanical Garden and made dye with the stem and then set the dye with java plum tannins
5 - had to dye a tank top with turmeric to go with my purple tank
6 - easy to get excited about the color when it’s still wet…it always dries lighter. But ya, no filter, color me good.

#eatlocalmaui #projectlocavore #sunnysavage #savagewellness

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Day 6 of the Eat Local Challenge. Earlier in the week I made a sauerkraut that included `āweoweo (Chenopodium oahuense). When I did a collab dinner with Chef Ed Kenney like 8 years ago he had the brilliant idea of doing a dish pairing `āweoweo the fish with `āweoweo the plant. I was unfamiliar with eating the plant and he graciously humored me by keeping it off our menu. But, I learned…and started including it in kraut’s. I would never encourage people to forage this one, but it is a fabulous plant to grow in our hot dry areas and is prolific at Savage Farms. 1 - `āweoweo 2 - `āweoweo sauerkraut, chicken, onion, parsley, lemon, avocado, s+p, sauce (mac nut, cashew, onion, garlic) 3 - zucchini noodles, pesto made with basil & wild amaranth from Savage Farms macadamia nuts olive oil s+p, goat cheese 4 - video sharing how ecstatic I am about this discovery of a kalo variety I grew out from Maui Nui Botanical Garden and made dye with the stem and then set the dye with java plum tannins 5 - had to dye a tank top with turmeric to go with my purple tank 6 - easy to get excited about the color when it’s still wet…it always dries lighter. But ya, no filter, color me good. #eatlocalmaui #projectlocavore #sunnysavage #savagewellness

Day 5 of eating foods 100% grown here not flown here for the Eat Local Maui Challenge. With 85-90% of foods either shipped or flown in, and 80% of what is grown here shipped or flown out, you can see how this whole eating local kind of makes sense.

First photo is my beloved java plum, gleaned tangerine, lime, sugarcane, starfruit from Savage Farms, and salt fermented rhubarb for that probiotic kick.

2 - Egg Drop Soup is so quick and easy…loved eating this on a misty Wailuku day. egg, chicken broth, ginger, salt, sunflower oil, tomato & spring onion from Savage Farms.

3 - coconut, banana, honey, mint, vanilla, moringa from Savage Farms

4 - perfectly crisped mahi mahi with egg, coconut flour made from leftover making of cream, cassava flour from Savage Farms, coconut oil, sunflower oil, garlic salt. Served with foraged wild amaranth and lemon from Savage Farms. Sauce made with cashews, mac nuts, onion, garlic, salt.

#eatlocalmaui #projectlocavore
#sunnysavage #savagewellness

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Day 5 of eating foods 100% grown here not flown here for the Eat Local Maui Challenge. With 85-90% of foods either shipped or flown in, and 80% of what is grown here shipped or flown out, you can see how this whole eating local kind of makes sense. First photo is my beloved java plum, gleaned tangerine, lime, sugarcane, starfruit from Savage Farms, and salt fermented rhubarb for that probiotic kick. 2 - Egg Drop Soup is so quick and easy…loved eating this on a misty Wailuku day. egg, chicken broth, ginger, salt, sunflower oil, tomato & spring onion from Savage Farms. 3 - coconut, banana, honey, mint, vanilla, moringa from Savage Farms 4 - perfectly crisped mahi mahi with egg, coconut flour made from leftover making of cream, cassava flour from Savage Farms, coconut oil, sunflower oil, garlic salt. Served with foraged wild amaranth and lemon from Savage Farms. Sauce made with cashews, mac nuts, onion, garlic, salt. #eatlocalmaui #projectlocavore #sunnysavage #savagewellness

Day 4 of 100% foods grown here not flown here for the Eat Local Maui Challenge. Totally failed attempt at making ali`ipoe (Canna indica) starch - a work project - I’ll get it but all this accumulated wild food knowledge is definitely earned. Second photo todays haul of java plums (Syzygium cumini). The winds were fierce, I was nearly blown over navigating ladders and cliffs. Third photo : Tacos - ulu tortilla, chicken, lettuce, radicchio, tomatoes & culantro from Savage Farms, lime juice, raw onion, cashew cream. Served up with rhubarb salted and fermented juice mixed with sugarcane and lemon juice.

Poisson cru - mahimahi, lime, onion, garlic, cucumber, green pepper from Savage Farms, avocado, watermelon radish, salt, coconut milk. I friend leftover ulu tortillas in 50:50 coconut oil and sunflower oil.

#eatlocalmaui #projectlocavore #sunnysavage #savagewellness

Open
Day 4 of 100% foods grown here not flown here for the Eat Local Maui Challenge. Totally failed attempt at making ali`ipoe (Canna indica) starch - a work project - I’ll get it but all this accumulated wild food knowledge is definitely earned. Second photo todays haul of java plums (Syzygium cumini). The winds were fierce, I was nearly blown over navigating ladders and cliffs. Third photo : Tacos - ulu tortilla, chicken, lettuce, radicchio, tomatoes & culantro from Savage Farms, lime juice, raw onion, cashew cream. Served up with rhubarb salted and fermented juice mixed with sugarcane and lemon juice. Poisson cru - mahimahi, lime, onion, garlic, cucumber, green pepper from Savage Farms, avocado, watermelon radish, salt, coconut milk. I friend leftover ulu tortillas in 50:50 coconut oil and sunflower oil. #eatlocalmaui #projectlocavore #sunnysavage #savagewellness

Day 3 of the Eat Local Maui Challenge - feeding guests at Savage Farms Wellness Center 100% locally grown foods! Nourishing those who have lost their homes in the fires with foods grown here not flown here, along with our medicines, feels like moving in the direction of wholeness.

1 - cassava grown at Savage Farms baked in sunflower oil with nutmeg, s+p, foraged & roasted kukui nuts. Chinese violet greens foraged at Savage Farms with roasted cauliflower. Salad. Topped with a cashew cream sauce.

2 - we do deep botanical baths, with freshly harvested flowers and loofah grown Savage Farms, artisanal aromatherapy distilled on site and incense from plants foraged here on Maui

3 - sauna
4 - ice pour over during sauna
5 - pūpū of starfruit, kumquat, and cranberry hibiscus from Savage Farms
6 - tulsi & blue butterfly pea from Savage Farms
7 - salad
8 - dinner of tomatoes & peppers & parsley grown at Savage Farms with chicken and cashew sauce
9 - cacao, cardamom, coconut milk

#eatlocalmaui #projectlocavore #sunnysavage #savagewellness

Open
Day 3 of the Eat Local Maui Challenge - feeding guests at Savage Farms Wellness Center 100% locally grown foods! Nourishing those who have lost their homes in the fires with foods grown here not flown here, along with our medicines, feels like moving in the direction of wholeness. 1 - cassava grown at Savage Farms baked in sunflower oil with nutmeg, s+p, foraged & roasted kukui nuts. Chinese violet greens foraged at Savage Farms with roasted cauliflower. Salad. Topped with a cashew cream sauce. 2 - we do deep botanical baths, with freshly harvested flowers and loofah grown Savage Farms, artisanal aromatherapy distilled on site and incense from plants foraged here on Maui 3 - sauna 4 - ice pour over during sauna 5 - pūpū of starfruit, kumquat, and cranberry hibiscus from Savage Farms 6 - tulsi & blue butterfly pea from Savage Farms 7 - salad 8 - dinner of tomatoes & peppers & parsley grown at Savage Farms with chicken and cashew sauce 9 - cacao, cardamom, coconut milk #eatlocalmaui #projectlocavore #sunnysavage #savagewellness
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