DAY 6: Hawaii Eat Local Challenge

Coconut curry soup. 100% Local and Wild.

Traveling with a cooler of road food is a way of life for the locavore. I made a nice lunch, but in preparation for the #OutgrowMonsanto event I found myself far away from home and the challenge became more challenging. Video below highlights a couple fabulous little plants, Jamaican vervain and purslane, which can be found in so many of our backyards here in Hawai’i.

Here’s a list of what I ate during this 6th day of 100% local foods.
SF = Savage Farms (my place!)

Breakfast:
avocado, spring onions, lemon juice, salt.
papaya (SF), lime juice (SF).

Lunch:
soup – purslane (SF), popolo berries (SF), cauliflower, tomato (SF), burdock root, coconut milk, mac nut oil, garlic, ginger, turmeric, kaffir lime leaves (SF), curry leaves (SF), coriander seeds (SF), salt.

Snack:
avocado, tomato (SF), spring onion, lime juice (SF).

Tea:
spearmint (SF)

Dinner:
bananas, mac nuts, avocado, cacao nibs, one of my fellow Babes Against Biotech’s and #projectlocavore organizer Lauryn Rego’s meatballs, a whole bunch of snacks I can’t even remember right now!