Foraged Wild Greens & Sandalwood Distillation – Eat Local Maui Challenge

Day 8 of eating 100% locally grown and raised foods from the Hawaiian Islands. This video highlights harvesting wild greens, Day of the Dead ofrenda, and includes a distillation of Hawaiian sandalwood.

breakfast :: feijoa ***, coconut milk smoothie. Ali’i mushrooms, butter. Cucumber, purslane (Portulaca oleracea)***, radicchio, Maui onion, elephant garlic, Haleakalā Creamery goat skyr, Traveling Plum guava vinegar, salt, pink peppercorns (Schinus molle)***.

100% Locally Sourced Brunch – photo by Sunny Savage

snack/drink: Maui-grown Coffee, macadamia nut milk.

lunch :: cassava gnocchi from BROTH restaurant at Alive & Well.

dinner :: Cassava*, macadamia nut milk, Chinese violet greens (Asystasia gangetica)***, spiny amaranth greens (Amaranthus spinosus), salt, California pepper tree pink peppercorns (Schinus molle)*** mash. Chicken. And the cucumber purslane creamy salad.

treat :: kiawe bars made with kiawe (Prosopis pallida)*** flour, macadamia nut butter, honey, kiawe-smoked salt.

* = grown by me *** = foraged by me

Spiny Amaranth Greens (Amaranthus spinosus) – photo by Sunny Savage

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Hawaii Island Sandalwood Distillation – photo by Sunny Savage