Line plate with: Bed of tender greens
Greens, like lettuce, arugula, and parsley grow well in Waimanalo, particularly in the winter months or in shady spots that are not good for growing many other vegetables. For a dash of color and flavor, add a bloom or two of Nasturtium. The tender new leaves can also be added to salad for a peppery acc…ent!
Arrange on top of greens: Fresh fruit in season
Select mango, lychee, banana, papaya, or any combo that is available close at hand.
If you don’t have access to fresh fruits, try Shima’s Market, Peoples Open Market on Thursday morning at the Waimanalo Beach Park, or Frankie’s Nursery at 41-999 Mahiku Place.
Garnish with one or both of the following:
1. Marinate the raw seeds first in spicy salt water made from Hawaiian sea salt and chili pepper water.
2. Rinse seeds to eliminate all strings or pulp from the pumpkin (squash seeds work well also!)
3. Spread cleaned, raw seeds in a single seed thick layer on a cookie sheet with a lip.
4. Slowly toast the seeds at 250-275 degrees for about 15-25 minutes, or until all water has evaporated and shells of seeds appear dry.
5. Flip the seeds mid-way to ensure both sides are toasted crisply. Seeds should be crispy on the outside, but not too dry on the inside.
Chocolate is a local and sustainable ingredient for Hawaii, since it is gown on the North Shore of Oahu.
(One hui is experimenting to see whether it will grow in Waimanalo, too.)
For a heartier breakfast add:
Boiled, then sliced thin and pan fried in a dab of coconut oil, breadfruit chips are a local starch alternative to toast.
While there used to be more dairy farm operations in Hawaii Nei, there are still a few local options for adding dairy to your diet. Spread some on your breadfruit chips!
Now sit down and enjoy your entirely local, sustainable, and ONO family brunch with:
Add a beverage of your choice
100% Kona coffee is not just a local sustainable product. It is world famous, so enjoy a cup, guilt free!
Remember, cream from your favorite local dairy is a sustainable food option, and so it a bit of Hawaiian cane sugar, as desired.
There are so many local options for fresh squeezed juice, but my favorite is lilikoi:
1. Strain the contents of passion fruit to separate the juice from the seeds.
2. Set the seeds and remaining pulp aside for now.
3. If you like your lilikoi juice tart, thin it with a bit of water, and stir.
4. If you like your lilikoi juice sweeter, add a bit of cane sugar, water, and stir.
Here’s an idea of what to do with the lilikoi seed and pulp mixture you set aside earlier:
Fill the sections of an ice cube tray with the left-over mixture, balance a popsicle stick in the sections and freeze. You’ll love these tart, frozen popsicle treats on a hot day!
Mahalo to Bernie Strand for these healthy, sustainable brunch ideas!