Foraged Wild Greens & Sandalwood Distillation – Eat Local Maui Challenge

Day 8 of eating 100% locally grown and raised foods from the Hawaiian Islands. This video highlights harvesting wild greens, Day of the Dead ofrenda, and includes a distillation of Hawaiian sandalwood.

breakfast :: feijoa ***, coconut milk smoothie. Ali’i mushrooms, butter. Cucumber, purslane (Portulaca oleracea)***, radicchio, Maui onion, elephant garlic, Haleakalā Creamery goat skyr, Traveling Plum guava vinegar, salt, pink peppercorns (Schinus molle)***.

100% Locally Sourced Brunch – photo by Sunny Savage

snack/drink: Maui-grown Coffee, macadamia nut milk.

lunch :: cassava gnocchi from BROTH restaurant at Alive & Well.

dinner :: Cassava*, macadamia nut milk, Chinese violet greens (Asystasia gangetica)***, spiny amaranth greens (Amaranthus spinosus), salt, California pepper tree pink peppercorns (Schinus molle)*** mash. Chicken. And the cucumber purslane creamy salad.

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

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

Spiny Amaranth Greens (Amaranthus spinosus) – photo by Sunny Savage

Want to dive deep into the most current research on Spiny Amaranth? Check out my newly published plant monograph, an eBook including original illustrations, medicinal uses and more!

Hawaii Island Sandalwood Distillation – photo by Sunny Savage

 

 

 

 

 

 

 

 

#eatlocalmaui2020 #projectlocavore

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