Day 6 of eating 100% locally grown and raised foods from the Hawaiian Islands. This video highlights harvesting a couple of wild greens and wildcrafting Java plums that are turned into juice.

tea :: tulsi*

brunch :: poblano peppers, cassava*, coconut milk, basil*, purslane (Portulaca oleraceae)***, wild amaranth***, sheep sorrel (Rumex acetosella)***, elephant garlic, olive oil, Naked Cow hard cheese, cherry tomatoes, salt, pink peppercorns (Schinus molle)***

treat :: kiawe bars made with kiawe (Prosopis pallida)*** flour, macadamia nut butter, honey, cocoa nibs, kiawe-smoked salt.

dinner :: leftovers from brunch and a smoothie made with frozen hill raspberries (Rubus niveus)*** and coconut milk.

* = grown by me *** = foraged by me

Wanna learn more about Java Plum (Syzygium cumini) and take a deep dive into the most current research on this amazing food plant? Check out my new plant monograph, Java Plum eBook, including beautiful original illustrations and medicinal uses.

 

#eatlocalmaui2020 #projectlocavore