EAT LOCAL MAUI 2021 Challenge was held from September 12-18

Day 5

Lunch

Zucchini noodles with pesto (basil, olive oil, macadamia nuts, salt), sliced cherry tomatoes, ali`i mushrooms with thyme, goat cheese, black pepper and pink pepper.

Moringa for Dinner

Um, new favorite vegetable… moringa pods! Why did I write these off before?

Soup made with moringa pods (the long cylinders), moringa leaves, moringa flowers – foraged. Green papaya, turmeric, and Hawaiian chillies all from the garden. Maui onion, garlic powder from Kupa`a Farms, carrot ginger and celery from Oko`a Farms, Olinda Orchards olive oil, chicken from Puna Chicks, Pure Kona Deep Sea salt, Greenwell Farms black pepper, foraged ‘pink peppercorns’ from a tree known as Peruvian Pepper Tree or California Pepper Tree (Schinus molle). 

I made a delicious moringa powder (from my garden), coconut milk, and frozen banana smoothie this week as well. 

Broccoli sprouts are all the rage in the health & wellness community. Containing high levels of sulforaphane, an isothiocyanate known to have health-promoting qualities, we now know that our locally available (to the tropics and subtropics) moringa also contains isothiocyantes. Dr. Jed Fahey, a professor, and researcher for many years at John Hopkins Medical School talks in this video about some of the possible ways in which moringa may be used by the medical community. It is without a doubt a very nutrient-dense food, with anti-inflammatory and antioxidant properties.