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Day 4: HI Eat Local Challenge

Day 4 of our Eat Local Challenge here in Hawai’i. Video highlights kiawe and turk’s cap hibiscus flowers. . . . . . . . . . . Here’s a list of everything I ate today. All local. SF = Savage Farms (my house!) Brunch: pork leftovers (see Day 3 for more info). cheese. poi. star apple. apple banana and macadamia nut butter. mamaki tea. Snacks: ice cream bananas slow cooked in butter. cheese. carrots (SF). Dinner: salad – oriental hawksbeard (SF), sow thistle greens (SF), kale (SF), mustard greens (SF), arugula, dandelion (SF), beets (SF), radish (SF), spring onion, cranberry hibiscus leaves (SF), chives (SF) -dressing- avocado, garlic, mac nut oil, lemon juice, roasted kukui nut, coriander (SF), cilantro, basil (SF), wild grass seeds (SF), salt Dessert: feral guava, blackberries, lemon peel, honey, coconut milk ice cream. kiawe flour, macadamia nut, sugar, vanilla, nutmeg, cardamom, salt. begonia flower. Tea: kiawe...

Day 3: HI Eat Local Challenge

Day 3 of our Eat Local Challenge. I made this short little video, which shows harvesting some wild grass seeds, thimbleberry greens (Rubus rosifolius), false awa leaves (Piper auritum), and kukui nuts (Aleurites moluccana). I roasted the kukui nuts in the oven at 325 degrees for an hour and a half. Kukui can cause diarrhea and other upsets for people if eaten raw, or in quantity. Everyone’s bodies are different, but I find that adding one roasted kukui nut per day into my diet is delicious and gets me utilizing this fabulous canoe plant that was such a backbone to Hawaiian culture. . . . Here’s what I ate… SF = Savage Farms (my place!) Breakfast: poached egg, garlic, dandelion (SF), katuk (SF), moringa (SF). poi. wild amaranth sauce (check Day 2 blog post for ingredients here). Snacks: arugula, carrot, beet, burdock, tomato, avocado, sunflower sprouts, turk’s cap hibiscus, mac nut oil, lemon juice, salt. cheese. biriba (SF). Dinner: pork, moringa (SF), katuk (SF), onion, tomato, pigeon peas (SF), cacao nibs, dried poha berries. mashed purple potatoes. cheese. roasted kukui nuts, wild grass seeds (SF), coriander seeds (SF), salt. chili water made with elderflowers, ginger, Hawaiian chilis (SF). Dessert: elderflower, sugar, lemon juice, goat milk kefir. Tea: vibrant thimbleberry leaves/stem (SF), false awa leaves (SF)....

Day 2: HI Eat Local Challenge

. . . . . . . . . . . . . . Day 2 of our Eat Local Challenge in Hawai’i. This video highlights wild amaranth (Amaranthus spinosus) greens, which were part of my breakfast and dinner. Here’s what I ate for the day… SF = Savage Farms (where I live!) Breakfast: cacao fruit (SF), mango, banana (SF) Brunch: venison, snap peas, onion, garlic, wild amaranth greens (SF), carrot tops (SF), macadamia nut oil, salt. served with leftover mashed papaya (SF), mashed potato, and sautéed oyster mushrooms. jamaican vervain flowers (SF). Snack: mango, macadamia nuts, coconut, cacao nibs. Tea: tulsi (SF), mamaki (SF), cacao nibs, gotu kola (SF), ginger root, cardamom seeds. Dinner: taro. sauce – eggplant (SF), tomatoes, onion, sow thistle greens (SF), wild amaranth greens (SF), salt. mozzarella, sage (SF), parsley...

Day 1: Hawaii Eat Local Challenge

One week Eat Local Challenge is underway! All of my meals were 100% local today, and I tried to document some of the wild foods that made it onto my plate and into my mouth in this video. . . . SF = Savage Farms (my place) Breakfast: cacao flesh and seeds (SF), ripe papaya (SF), coconut semi-firm meat, banana (SF), nutmeg *we snacked on strawberries, lychee and star apple too Brunch: ono, jackfruit seed flour, egg, mac nut oil, butter pounded taro fermented hot sauce mustard greens (SF), spring onions, cranberry hibiscus greens (SF), lemon, salt Tea: lemon balm (SF), lemon verbena (SF), lemon basil (SF), fennel (SF) Snack: ice cream bananas, butter, wild allspice leaves, wild elderflowers, cardamom, vanilla, nutmeg, salt Dinner: oyster mushrooms, onion, butter, rosemary (SF), garlic mashed red potatoes, goat milk, salt mashed papaya (SF) purslane (SF), cucumber, tomato, celery, sunflower sprouts, avocado, lemon juice, salt Dessert Tea: turmeric, ginger, cardamom, wild allspice leaves, goat milk, kiawe flower honey...

Wild Food Plants of Hawai’i: available for online sales

Beloved friends, I am so excited to share my new book Wild Food Plants of Hawai’i with you! This book was a labor of love, a creative processes unlike any I have ever experienced before. Grateful to have this avenue to share my long term passion for and relationship with the wild plants. Please consider purchasing the book through my online store, where I am able to get more of the pie: https://www.createspace.com/4898515 or here, on Amazon: http://www.amazon.com/Wild-Plants-Hawaii-Sunny-Savage/dp/1500955108 ❤...

Spring Wild Wanderings

I’m over the moon for this lavendar (grown organically by my Aunty in Kula), oat straw, lemon rind, honey milk tea, with an oh-so-flavorfull orange blossom floating on top. Spring in the subtropics of Maui. Gearing up for my son Zeb’s Baby Luau. Now that the pig is lined up, along with the spit and some kiawe wood for coals, it was time to get started with ferments. Purslane, daikon, burdock, ginger, garlic, hawaiian chili, lemon basil, black pepper jars in the photo below will be accompanied by a beet/burdock/carrot ferment and wild root...

Food and Love

Pule ‘Ai I ola nö ke kino I ka maona o ka ‘öpü I mä’ona nö ka ‘öpü me ke aloha o ka makua E pü pa’akai käkou me ke mahalo Ua loa’a ho’i iä käkou ka’ai a me ke aloha The body lives because the Stomach is satisfied The stomach is satisfied because of the Love of the parent Let’s thankfully Share some salt Because we have Food and...

Gargantuan Wild Beach Almond’s on Molokai

This past weekend I took a much needed camping trip to Molokai. We feasted on some wild foods, including these gargantuan False Kamani (Terminalia catappa). In my book Wild Food Plants of Hawai’i, I call them Beach Almond’s. You can purchase the book...

Book Release Postponed

Book Release ***POSTPONED*** due to shipping issues. If you live on Maui and are still interested in buying it hot off the press, please message me. price is $29.95 The first 200 books printed have a small kine glitch, so I am offering to get you a signed copy and give you a FREE kindle eBook of the updated version ($9.99 value). I want to get it right Maui, self-publishing has me awhirl right now, but I love you and over 50 people have now seen the physical book and LOVE IT. Gorgeous photos, new and relevant info about wild foods found in Hawai’i (and beyond!), along with recipes and cooking inspiration. It’s a beautiful book, and here’s your chance to get a dakine version and a free copy of the...

Kiawe and Persimmon Raw Pie

Our persimmon tree is dumping down juicy, sweet, delicious persimmons right now. We hiked into Haleakala Crater for my husband’s birthday, so this is a belated birthday pie made just for him using kiawe flour and persimmons. so ono!

Author

Wild foodie, teacher and adventurer.
Sunny Savage, host of the television series ‘Hot on the Trail with Sunny Savage’ and TedxMaui 2014 presenter, helps us untame our lives by incorporating wild foods into our modern-day diets. She holds an MS in Nutrition Education and has traveled to all 7 continents, learning from the plants and the people along the way. She lives on the island of Maui and enjoys exploring mauka to makai.

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