RECIPE BY EDIBLE HAWAIIAN ISLANDS
Makes approximately 1 ½ cups
INGREDIENTS
3-5 garlic cloves, chopped
Zest from 1 small lemon
3 tablespoons fine sea salt
4 bay leaves
2 teaspoons whole black peppercorns
1½ pounds Hawaiian Nehu (Hawaiian sardines)
2 cups fresh water
2 tablespoons sauerkraut brine
METHOD
> Muddle garlic, lemon zest and sea salt.
> Rinse your selected fish and cut them into ½-inch pieces including heads & tails.
> Toss fish in garlic mixture.
> Add bay leaves and peppercorns to a clean, dry mason jar.
> Pack the fish into the jar, pressing down to release any juices from the fish.
> Pour in brine to cover the fish leaving 1” headspace at the top of the jar.
> Cover tightly and leave on your kitchen counter for 1-2 days, then refrigerate for up to 6 weeks.
> Strain mixture through a fine mesh sieve and discard all solids.
> Store for 5-6 months, refrigerated.
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UNDER THE BODHI TREE shares their secret recipes for some of the most delicious, raw, vegan food on the planet. What makes this book so special – besides the fact that it’s self-published, something we adore! – is that all the recipes are healthy, tasty and easy to follow. This restaurant is a first stop for the edible Hawaiian Islands team whenever we travel to Hawaii Island – we feel so good after eating their food, and we love knowing that they source so many locally-grown ingredients.
We love the coffee from Big Island Coffee Roasters, in fact we drink it often at the office, but when we’re on the go and we need a little boost, we nibble on their new creamy coffee bar, ESPRESSO BITES. Espresso Bites looks like a chocolate bar, but is actually made with 100% Hawaiian coffee beans instead of cacao. Nibble away, or break off a square and melt in hot water, and don’t forget to share! Each bar contains 3 espresso shots.
Beef or venison? We say both! Thanks to products like the Kunoa Hawaiian Grown Beef Bar and Maui Nui Venison Sticks, we don’t all have to be hunters or ranchers in order to enjoy a dose of local protein.
Locally sourced, natural, and shelf stable, add these jerkies to your supply of canned goods and you’ll always be prepared. We also pack a few bars and sticks when we travel so we’ve always got a healthy snack at hand, whether we’re at 30,000 feet or at sea level.
