Day 20 of eating 100% locally grown foods to the Hawaiian Islands as part of the Eat Local Maui Challenge with Project Locavore. Had a nice big breakfast, snacky kind of lunch, and dinner with an avocado mousse dessert. In the video you get an inside peek at putting ingredients together.
Breakfast :: kalo from Ho`omakua Farms, eggs from Maui Bees, 2 species of wild amaranth***, sow thistle*, olive oil from Olinda Orchards, bacon from Kaunamano Farm, salt from Hawaiian Volcano Sea Salt, pink peppercorns (Schinus molle)***, black peppercorns gifted from a friend.
Juice :: ‘olena*, ginger*, carrots from Pono Grown Farm Center, lemon*, honey from Maui Bees.
Lunch/Snack :: Bele* (also known as edible hibiscus greens), macadamia nuts, carrots, onion, garlic, vinegar, olive oil, salt.
Tea :: Burdock* from my garden, cinnamon bark, ginger, foraged kiawe beans***
Dinner :: Lau lau
Dessert :: Avocado*, cocoa powder, foraged kiawe molasses***, orange juice, persimmon, coconut milk, vanilla, salt.
* = from my garden*** = foraged by me
#projectlocavore #eatlocalmaui2020
