Day 4: HI Eat Local Challenge

Day 4: HI Eat Local Challenge
100% Local and Wild Salad.

100% Local and Wild Salad.

Day 4 of our Eat Local Challenge here in Hawai’i. Video highlights kiawe and turk’s cap hibiscus flowers.

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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 pods.

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1 Comment

  1. Looks awesome! My Turks cap is just now coming back to life from the chilly winter we had!

    Reply

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