No ecotrip is complete without ono meals combining low-impact provenance and high-impact taste. Look for places that offer organic and/or locally grown foods. If menus don’t say, ask where the ingredients come from. Learning is part of the trip. Below are a few suggestions to get you started.
Kailua’s beachscape and “country” mentality make for a superb getaway, if only for a day. At Uahi Island Grill, Chef Nick Yamada tries to prepare everything in-house, with locally sourced ingredients: bacon dipped in Waialua Estate dark chocolate, grilled Big Island sirloin steak paakai ($18.95), sautéed Maui onions, ohia lehua honey, and more. You can’t eat greener than his vegetarian tempeh kare ($14) with homemade soybean cake, kabocha pumpkin and eggplant smothered in curry. Don’t bypass the fresh malasada sundae with homemade vanilla ice cream ($6).
Moloaa Sunrise Juice Bar is located at a fruit stand. Newly picked coconuts, papayas, bananas, mac nuts, dates and rice milk are blended in the “Date With Fate” ($6.75) smoothie. Other green bait: a goat cheese, sprouts and veggie sandwich ($8.50). “We really just use whatever is in season,” says Katie, one of the helpful hands.
At this health-focussed cafe, some of the dishes are vegan, and most incorporate live “sprouted” produce. The “Joy’s Place” ($11.50) wrap contains nitrate-free turkey, local avocado, fresh veggies and sprouts in a gluten-free rice wrap, and the popular raw, live nut burger ($10.50) presents a sprouted almond and sunflower patty.