Of all the wild foods I have ever introduced people to, kiawe tea is by far the all-around favorite. No one can believe the sweetness is all natural, only coming from the beans of kiawe (Prosopis pallida), with nothing else added. So, I taught a couple of classes recently and you can access the recording …
Ok, halfway through this challenge! EAT LOCAL MAUI 2021 Challenge was held from September 12-18 Day 3 Brunch Cassava from my garden, boiled and then baked in Olinda Orchard olive oil with lots of garlic powder from Kupa`a Farms, rosemary from my garden, thyme from Oko’a Farms, Greenwell Farms black pepper, and foraged ‘pink peppercorns’ (Schinus …
Get a peek into identifying wild indigo (Indigofera suffruticosa) and a rudimentary way of dyeing with it. Learn what a ripe Monstera deliciosa fruit looks like, and the trick to crispy cassava chips. It’s Day 28 of the Eat Local Maui Challenge with Project Locavore. I’ve been eating 100% local foods to the Hawaiian Islands …
Dedicated to collective well-being, I share how to turn kiawe (Prosopis pallida) beans into flour. This abundance species, aka invasive species, is powerfully nutritious and definitely the most popular wild food I share with others. Known as mesquite in other English-speaking places, it has a long history of use and relationship with humans around the …
100% local for Day 22 of the Eat Local Maui Challenge with Project Locavore. Brunch & Dinner :: Achiote oil made with annatto seeds*** and Olinda Orchards olive oil, kalo from Ho’omakua Farms, carrots from Pono Grown Farm Center, chicken from Toohey’s, onion from Okoa Farms, garlic from Kupa’a Farms, tomatoes from Maria at UpCountry …
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 …
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, …
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, …
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 …
Day 5 of eating 100% locally grown and raised foods from the Hawaiian Islands. Trying out a new recipe using cassava harvested in the garden. breakfast :: coconut meat, banana*, feijoa***, bele*, wild amaranth***, vanilla extract (moonshine made from honey mead + vanilla bean). lunch :: cassava*, salt, coconut milk, coconut oil. Romaine lettuce, radicchio, …
