Tom and I returned home from Kauai yesterday. We had a wonderful vacation without children this time. They had plenty of fun at home with grandma though! This post is more than a recipe. In fact, after I learned more about mercury levels in Hawaiian fish, I debated posting this at all. But we all make mistakes, and I want to share what I have learned.
When we were packing for our trip I decided to bring a bag of each brown rice, quinoa, pink beans, and raw almonds. I also packed some almond butter, Herbamare, cumin, and our
Vitamix. Food is much more expensive over there because everything needs to be shipped in. Relying on all of the local foods and the few things we packed, we were able to prepare amazing, nutritious meals for breakfast, lunch, and dinner while lessening our impact on the environment. There is a farmer's market everyday on the island. You just need to be sure that the farmers you buy from are using organic farming methods, as GMO's are prevalent in non-organic papaya crops in particular. Most of the meals we ate were vegan, and many were mostly raw or totally raw. One evening we went to the local fish market to purchase fish for tacos. We bought
opah, commonly known as moonfish. It is a deepwater fish native to Hawaii. We made a lovely meal that we shared with a friend of fish tacos, quinoa salad, and for dessert a raw macadamia nut-papaya custard. Everything was local except for the corn tortillas, quinoa, cumin, and the coconut oil used for sautéing the fish.
