Making our Invasive Species Taste Delicious

Do you get enough greens in your diet? Wild Mess ‘o Greens bowls include Spanish needle (Bidens pilosa) and spiny amaranth greens (Amaranthus spinosus), and are an antioxidant boost of slow cooked nutrient dense wild greens. With a dollop of green ulu artichoke sauce and a crumble of roasted macadamia nut, kukui nut (Aleurites moluccana), and crispy bits of haole koa seed (Leucaena leucocephala) tempeh…this dish is made to satisfy!

Perfectly imperfect Savage Kitchen style jello on our menu this week? It’s a health shot in its own with fresh likikoi juice and kahili ginger hydrosol (Hedychium gardnerianum) drizzled with local honey and wildcrafted Jamaican vervain flowers (Stachytarpheta cayennensis).

Feeling the depth of fall flavors with this moist Haiku pumpkin and kiawe flour (Prosopis pallida) cake topped with a cashew and strawberry guava (Psidium cattleianum) icing. We also had a pumpkin/lentil/haole koa seed (Leucaena leucocephala) salad and our regulars of wild boar musubi, venison musubi, and haole koa tempeh.

This is another blast from the past…on our menu last October. Come check us out for a fresh, healthy, wildcrafted foraged on Maui meal! See our location at the top of our website, which gives you a map to our exact location with hours.