Keeping it Fresh

  Sprouted mung & cucumber salad – avocado – mint – haole koa (Leucaena leucocephala) crumble. This late September menu also included Roasted Squash Pesto – sunflower – spicy amaranth (Amaranthus spinosus) – Savage garden basil and a Vegetable Coconut Curry with roasted roots and java plum.

Read more

Java Plum Takes Center Stage

Our third week open Java Plum took the stage. Fresh & herb-infused beet, dried star fruit slices, wildcrafted powdered aweoweo (Chenopodium oahuense) kraut spice, java plum (Syzygium cumini) seed vinaigrette photographed above. Flaky Java Plum Puff. The flavors of local oranges, cinnamon and cardamom organically grown on Hawaii Island, and star anise rise up with …

Read more

Food Made with Love

curried pumpkin garnished with roasted haole koa seeds (Leucaena leucocephala)/macnut/kukui (Aleurites moluccana) spice blend. Wash it down with a cup of wild root beer kombucha (we nailed it!), kiawe tea, or have a crispy egg bowl with kahili flower onion jam (Hedychium gardnerianum)/fermented beet with wildcrafted wild fennel seeds (Foeniculum vulgare)/marinated wakame/toasted sunflower…and we’ll have …

Read more

First Week’s Menu

Our first week of the food truck being open we served up a great menu, including this Wild West Pumpkin Salad :: organic pumpkin^, Spanish needle greens*, organic green onion^, organic vegenaise, Cat’s ear vinegar*, organic lemon juice, sunflower sprouts^, toasted organic sunflower seeds, roasted haole koa seeds*, sauerkraut (aweoweo (Chenopodium oahuense)*, organic cabbage^, organic ginger^, …

Read more