DAY 1 Wildbiome Project Hawaii

And so it begins, 1 month of eating only 100% wild foods here in Hawaii!

Day 1 Breakfast : palm grass seeds (Setaria palmifolia) boiled 20 minutes, frozen sea grapes (Coccoloba uvifera), fresh coconut milk (Cocos nucifera) with tea made 4 parts wild basil (Ocimum gratissimum) 2 parts Spanish needles (Bidens pilosa). First time I’ve tried any of these flavor combinations and it’s delicious!!! My first time eating the palm grass seeds in such quantity – they’re fibrous for sure, but our ancestors ate so much fiber and that’s part of what helps our gut microbiomes thrive. So, here we go with the start of @wildbiomeproject eating 100% wild food for the month of April.

Kiawe tea (Prosopis pallida) feels like a warm security blanket! Ceramics by Pascal Baudar from foraged clay and glazes from nature.

Lunch/Dinner : Smoked Taape (Latjanus kasmira) on wild lettuce greens (Lactuca serriola) and `opiuma arils (Pithecellobium dulce) sautéed in feral coconut oil (Cocos nucifera).

#wildbiomeproject 100% wild food from Maui, Hawaii