Tag: Amaranthus spinosus

Cooking Ulu over Open Fire – Eat Local Maui Challenge

Learn the technique for making fire-roasted stuffed ulu. Cooking over an open fire makes for delicious food, and we still doin’ it in 2020! Too funny, I thought today was my final day of the Eat Local Maui Challenge, but alas there’s one more day to go! This is Day 29 of 100% locally grown, raised, …

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Wild Root Beer – Eat Local Maui Challenge

The absolutely delicious wild fermentation of false awa (Piper auritum), into a naturally carbonated root beer, gets bottled with the addition of some wild and cultivated ingredients. It’s the 24th Day of eating 100% local foods from the Hawaiian Islands for the Eat Local Maui Challenge with Project Locavore. Breakfast is good, but lunch is …

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Avocado Mousse – Eat Local Maui Challenge

Day 20 of eating 100% locally grown foods to the Hawaiian Islands as part of the Eat Local Maui Challenge with Project Locavore. Had a nice big breakfast, snacky kind of lunch, and dinner with an avocado mousse dessert. In the video you get an inside peek at putting ingredients together.  Breakfast :: kalo from Ho`omakua …

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Day 17 – Eat Local Maui Challenge

100% local for my 17th Day straight of the Eat Local Maui Challenge at Project Locavore. Today’s feasting included :: Ho’omakua kalo made into poi, persimmon gifted from Protea Gardens of Maui, lilikoi*, roasted kukui nut***, toasted macadamia nut from Waihe’e Macnut Plantation, bee pollen from guy up at the top of UpCountry Farmers Market, …

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Day 16 – Eat Local Maui Challenge

No videos today, must rest, but daaaang this dish is sooooo ono!!! 100% local. The Eat Local Maui Challenge through Project Locavore is over half way through now. Got some big fat zucchini from the UpCountry Farmers Market (don’t know name of farmer) which were salted in Hawaiian Volcano Sea Salt and water and soaked, then …

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Cooking Pine Bark with Pumpkin Soup – Eat Local Maui Challenge

Ever wondered how to eat the inner bark of Monterey pine (Pinus radiata)? Watch to see it prepared in a pumpkin soup. This is Day 14 of eating 100% locally grown, raised, and foraged foods from the Hawaiian Islands for the Eat Local Maui Challenge with Project Locavore. I made banana bread earlier in the …

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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, …

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Harvesting and Processing Aloe Vera – Eat Local Maui Challenge

Day 7 of eating 100% locally grown and raised foods from the Hawaiian Islands. This video highlights harvesting aloe vera and processing it up to eat. breakfast :: eggs, coconut milk, bacon, zucchini, poblano peppers, purslane (Portulaca oleraceae)***, wild amaranth***, mallow (Malva neglecta)***, Spanish needles (Bidens pilosa)***, elephant garlic, olive oil, thyme*, rosemary*, parsley*, salt, …

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Java Plum Harvest and Juice – Eat Local Maui Challenge

Day 6 of eating 100% locally grown and raised foods from the Hawaiian Islands. This video highlights harvesting a couple of wild greens and wildcrafting Java plums that are turned into juice. tea :: tulsi* brunch :: poblano peppers, cassava*, coconut milk, basil*, purslane (Portulaca oleraceae)***, wild amaranth***, sheep sorrel (Rumex acetosella)***, elephant garlic, olive …

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Preparing Slippery Jack Mushrooms – Eat Local Maui Challenge

Day 2 of eating 100% local! All salt, oil, spices, veg, meat…all of it comes from the Hawaiian Islands. Learn how to prepare the slippery jack mushrooms from yesterday’s foraging on Day 2 of the Eat Local Maui Challenge. Other wild edibles covered are hill raspberries, thimbleberries, banana poka lilikoi, and cats ear greens. Breakfast …

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