The Big Island of Hawaii

Big island of Hawaii

Big island in Hawaii

Hawaii is the magical place created by volcanic eruptions and shaped by gods and goddesses.

Legend has it that the Polynesian earth goddess Pele is responsible for creating the islands formed by these volcanic eruptions. She is now said to be living in the crater of Kilauea on the Hawaii island after traveling from island to island in the same order as the progression of volcanic eruptions.

Although the youngest, the island of Hawaii is the largest of all the Hawaiian islands giving it the nickname, the big island.

THE LAND

The mana (spiritual essence) is strong here. You can feel and see the island’s aliveness at every turn. The Hawaiians don’t just see land as something that can be bought or sold, they see it as life.

The Big Island of Hawaii
May be one of the many rock formations on the islands representing the ex-lovers of Pele frozen in stone.

Active volcanos, snow capped mountains, crystal clear water, tropical rainforests, sacred historical temples made of lava rock and some of the most epic waterfalls on earth make up the island. Climates range from hot to cool, to snowing in some areas. It is the only island in the world where you can find white, black and green sand beaches.

The Big Island of Hawaii
The Big Island of Hawaii

When driving across the island on hwy 2000 there are so many changes in landscape that you feel like you are driving cross country.

The Big Island of Hawaii
The Big Island of Hawaii

One minute you are amongst lush rainforests and the next minute all you see are scattered, tiny, neon green leaves sprouting up through black volcanic lava rock. Amongst the craters and dry desolate empty land you can sometimes feel like you are on another planet. Oh, and there are goats everywhere.

The Big Island of Hawaii
The Big Island of Hawaii

THE FOOD

The motto – aloha ‘aina, meaning to love and care for the land, is engrained in the culture here. Natural farming, humanly raising animals and sustainable fishing practices are revered and promoted throughout restaurants all over the island.

Hilo –

Hilo, Hawaii
Hilo, Hawaii

The Locavore Store – This store kicks ass. Read my review of it here.

Conscious Café offers fare for both vegans and meat eaters alike. Bowls, tacos, burgers and salads all made of organic produce, grass-fed beef and local line-caught fish. They also have an extensive booch bar offering a wide selection of Big Island Booch kombuchas and a tiny gift shop area.

Conscious Cafe
Conscious Cafe

Hilo Shark’s Coffee is a great place to stop for coffee, an acai bowl or a sandwich. They have a large covered outdoor patio if you are eating “in” and is a good place to grab some souvenirs.

The Moon and the Turtle, although closed during my trip, is said to be one of the best restaurants on the island from locals and visitors alike. An always changing menu of locally sourced food and cocktails with a bumping happy hour and great service. Reservations recommended.

The Hawaiian Style café was also recommended to us. Locals love their enormous portions of classic Hawaiian comfort food. There are locations in Hilo and Waimea.

Waimea –

Village Burger is a quick service restaurant in a strip mall offering parker ranch pasture raised grassfed beef burgers using fresh local goat cheese, fresh baked bread and produce from neighboring vendors.

Big island brewhaus – Besides craft beer you can find a menu loaded full of local fresh line-caught fish, grass-fed beef and organic produce. Their spent grain from brewing beer and food waste is used to feed local cows and pigs. They are a platinum level ocean friendly restaurant and the second restaurant on the big island to be blue zone approved. Simply put, their aloha ‘aina game is on point.

Merriman’s – Farm to table, high end dining in a cozy non-pretentious atmosphere. The Mai Tais are amazing.

Mai Tais at Merriman's Waimea
Mai Tais at Merriman’s Waimea

Waimea Butcher Shop – Mom and pop butcher shop specializing in sustainably raised and locally sourced meat and charcuterie. They are a nose-to-tail operation that cuts meat to order and has an extremely high standard in quality.

Waikoloa –

Daylight Mind Coffee – Na’auao is the Hawaiian word for enlightenment and literally translates to Daylight mind. This company chose their name because they say it “weaves together a love of scientific exploration with a deep respect for the wisdom and strength of its Hawaiian roots”. Although they use western techniques they draw from their culture to keep themselves grounded and stay true to the land. They pour local Kona coffee sourced from several different farms and offer breakfast, lunch and dinner menus with a farm to table sensibility.

Breakfast at Daylight Mind Coffee
Breakfast at Daylight Mind Coffee

Farmers markets line the perimeter of the island on a daily basis. They are a great way to learn about Hawaiian culture and sample foods grown locally. Click here to find one near where you are staying. I visited the Hilo farmers and although it runs daily the Saturday market is the largest all week.

White Pineapple
White Pineapple. So far I’ve only seen this on the big island.

SNORKELING

 The Kona side of the island is known for snorkeling. Crystal clear waters and beautiful beaches make access easy and inviting.

Beach 69, named after the mile marker it is located at is a local favorite for snorkeling in the Waialea Bay. The white sandy beach is covered with large shady trees and the reefs are full of beautiful fish.

Beach 69
Beach 69, called 69’s by locals
Beach 69
Beach 69

If you are looking for a snorkeling excursion by boat I recommend Hilo Ocean Adventures. You can arrange a private tour where you will have your own captain and snorkel guide to take you to all the best spots, prepare you snacks and take a video of your entire experience. You may even swim with sea turtles and have a school of dolphins riding along side the boat with you on your way out.

VOLCANOS

For a boat tour to see the lava flowing into the ocean go to seelava.com

Otherwise do what we did and take a self-guided tour by car through the Hawaii Volcano’s National Park.

The Big Island of Hawaii
Hawaii Volcano’s National Park

Here you will see Mauna Loa, the world’s largest active volcano and mountain on earth accounting for more that half of the island’s land mass (most lying underneath the ocean). The mountain is constantly growing with its continuous stream of lava flow adding to its mass.

Mana Loa
Mana Loa

You will also see the shield volcano, Kilauea. Remember Pele? This is the volcano which has lava streaming steadily into the ocean. It is one of the most active volcanos in the world.

Driving around this park you will see volcanic craters, rainforests and hike over miles and miles of lava rock.

WATERFALLS

If you are in Hilo here are some falls you won’t want to miss…

The Wailuku river spanning 18 miles long is the second longest river in Hawaii and is so powerful can at times create flash flooding. It is also home to beautiful waterfalls.

Rainbow falls is an 80 foot waterfall that creates a rainbow on sunny days and a constant mist on rainy days. It is over 100 years old and pours from the Wailuku river in front of natural lava caves.

Rainbow Falls
Rainbow Falls

Boiling pots is 1.5 miles above rainbow falls. They are pot shaped holes made of lava rock that fill the Wailuku river. During storms the river rises and water appears to be “boiling” in these lava pots.

Pe’epe’e falls is to the left and upstream boiling pots.

The Kolekole stream produces some very impressive waterfalls as well. The most impressive is Akaka falls. At 442 feet tall it is twice as high as Niagra Falls. Kahuna and Uluhi falls are just downstream of Akaka.

Trail to Akaka Falls
Trail to Akaka Falls
Akaka Falls
Akaka Falls

ACOMMODATIONS

Since I have only been to this island once so far I only have one place to recommend. It is a wonderful VRBO in Hilo called The Hawaiian Paradise Ocean Retreat with an east meets west sensibility.

Hawaiian Paradise Ocean Retreat
One of the many temples at Hawaiian Paradise Ocean Retreat

The property is full of meticulously manicured zen gardens, orchards and lily ponds.

Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat

It also has a sweet little outdoor kitchen perfect for cooking all meals on site.

Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat

The money shot however is the infinity pool and hot tub which overlooks the ocean lined with lava rock walls.

Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat

Inside you will find local art, wood furniture and high end fixtures. The owner of the property Dan, has not forgotten any details large or small. He made my day when he brought me over a coconut and a drill one afternoon. Although far from town this is a wonderful place to stay. If you are looking for a little seclusion this is the spot.

Hawaiian Paradise Ocean Retreat
Coconut palms at Hawaiian Paradise Ocean Retreat

If you are looking for a baller vacation rental check out the properties managed by Elite Pacific Properties

Like this one called Fairway #1 North located on the north of Kona.

Elite Pacific Vacation Rental
Elite Pacific Vacation Rental
Elite Pacific Vacation Rental
Elite Pacific Vacation Rental
Elite Pacific Vacation Rental
Elite Pacific Vacation Rental

I look forward to heading back to the big island of Hawaii sooner rather than later. More recommendations to come.

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Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

How Eating Local Food Supports Your Health And Community

support local

support local

Eating local food is very important to me. When it comes to what I eat I try my best to select foods that are whole or minimally processed, organic and local. This practice results in eating seasonally as well.

Sometimes finding foods like these can be a challenge depending on where you live. Not everyone places this much importance on the foods they eat. If there isn’t a demand in a particular area there is often low availability. Cost and climate can also be factors. This is why if you have a farmers market pop up in your area or see local food in your neighborhood grocery store it is important to support it.

I believe eating local food is important for two reasons. It promotes good health and it strengthens your community. These are both very strong values of mine and something I encourage everyone to at least consider when buying food.

Eating local food for your health

This idea does not involve micro and macronutrients. However, food grown near to you, eaten soon after it has been harvested is more nutritious than commercially grown foods shipped from long distances. So, even though organic apples grown in California are just as nutritious as ones grown in New York, if you live in California and eat the locally grown apples they will be more nutritious because of the length of time between harvest and consumption.

Aligning yourself with nature

As I mentioned above, this idea is more than just getting the most nutrients out of your food. It is also a matter of aligning yourself with your environment or, living in harmony with nature. Eating local food ties you to the land you live on.

When I decided to leave San Francisco to move to Hawaii I had to prepare myself for the fact that my diet was going to change. Sure, I would no longer get to enjoy the bay area stone fruit season and Hass avocados but instead I would get to taste fresh lychees strait from the tree and make interesting dishes with breadfruit. I didn’t see it as a challenge or something I would miss but rather an exciting opportunity.

Eating for your climate

San Francisco in general has a very cool, dry climate. I would start every morning with warm lemon water, drink hot tea everyday and eat hot cereal, soups and stews to keep me warm.

 

One of the things that drew me to Hawaii was the climate. As a person who tends to run cold and dry, San Francisco’s climate was not a good balance for me. The warm humid climate in Hawaii already has my skin looking healthier and my immune system feeling stronger.

My diet has shifted here. I am constantly mindful of staying hydrated and regulating my body temperature using water and food. I now drink room temperature water in the morning instead of warming it first. I crave iced teas instead of hot teas. I eat more salads, fish and rice. I eat completely different types of fruit. I seek cold or room temperature foods as opposed to hot foods. I crave ice-cream way more.

Even though the weather doesn’t change as dramatically throughout the year, like the Midwest or east coast, San Francisco still has seasons that determine which fruits and vegetables are available. Hearty squashes and Brussels sprouts in the winter, asparagus and artichokes in the spring, heirloom tomatoes and melon in the summer are all examples.

Seasonality is significant because nature produces what will make your body thrive during that time of the year. Heartier vegetables keep you warm in the winter and lighter produce like lettuces, cucumber and stone fruit cool you down in the summer.

Giving your body what it needs in order to thrive in the environment you live in is very important for your health.

Balancing our bodies with food

Our bodies are constantly looking for balance. It is one of the reasons why we have cravings. All of the foods we eat have the potential to create warming, cooling, drying or moisturizing effects in the body. It is up to you to understand what you need in any given moment in order to thrive. This is the principal of yin and yang, opposite energies that compliment each other and create balance.

By being in tune with your body and environment you can choose foods that bring you back into balance. Alternatively, ignoring those two things can bring you out of balance with nature and have the potential to make you sick.

Eat with the seasons and let your climate determine diet. If you live in a warm climate and continue to eat foods grown in cold climates it could cause an imbalance. For example, a diet rich in red meat, high in fat and alcohol could overheat someone living in warm climate. However, if you live in a cold climate you need foods that pack more eat. Living off fish and raw vegetables may not keep you warm enough.

Here are some examples of foods that are cooling (ideal for warm climate) and foods that are warming (ideal for cold climate).

Cooling foods –

– Sweet spices (chai, fennel, elderflower)

– Mint

– Cucumber

– Lime

– Light proteins like chicken and fish

– Dark leafy greens

– Raw fruits and vegetables

– Chocolate

– Cabbage

– Watercress

Warming foods –

– Red meat, pork, duck

– Hot soups and stews

– Ginger

– Garlic

– Onions

– Oatmeal

– Winter squashes

– Peppers

Eating local food for the health of your community

Buying food from the local farmers market brings us closer to our community and environment, which results in a deeper connection to our food.

By buying your food from local farms and artisans you are supporting your neighbors and strengthening your local economy. This act unifies people, it keeps people employed and it allows you to really know where your food comes from.

Eating foods that are shipped in from somewhere else (at least on a regular basis) alienates us from our environment. You may not be physically equipped to consistently eat these foods and over time doing this may confuse your body and weaken your immune system. By doing this you are also supporting the excessive use of fossil fuels which is unfriendly to the environment.

Support local. Support community. Support your own health. It just makes sense.

For more information on how to eat local food in Hawaii check out my Hawaii Local Food Guide.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Fall farmers market salads

Shaved root vegetables

“Life is really simple, but we insist on making it complicated.” – Confucius

Last month a couple of friends and I hosted a pig roast to celebrate fall and have a feast. Although the pig came out terrific and was definitely the focal point of the party I got complimented most about the salads that accompanied it.

I didn’t spend hours coming up with these salads and I didn’t use any recipes. Instead I walked the farmers market the day before the party and got inspired.

Most times in cooking  you do not need a recipe to have an incredible dish. The ingredients that are laid out for you in your local farmers markets tell you all you need to know. That and a little adventurous and ambitious spirit on your part.

Here are a few of the salads from the party. No recipes, just ingredients. And they can all be altered to suit your taste.

 

Shaved root vegetables
Shaved root vegetables
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Shaved root vegetables

Ingredients

  • Baby carrots sliced thin
  • - Fennel sliced thin + chopped fennel fronds
  • - Cioggia beets sliced thin (raw)
  • - Arugula
  • - Red wine vinegar
  • - EVOO
  • - S&P
Marinated squashes
Marinated winter squashes with prosciutto
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Marinated winter squashes with prosciutto

Ingredients

  • Raw acorn & delicata squashes peeled with a peeler to make ribbons
  • Prosciutto sliced thin
  • Pomegranate seeds
  • Sunflower sprouts
  • Parsley chopped
  • Mint chopped
  • Red onion sliced thin
  • Apple cider vinegar
  • EVOO
  • S&P
Persimmon and chicories
Persimmon & chicories
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Persimmon & chicories

Ingredients

  • – Persimmons peeled & sliced thin
  • – A variety of chicories
  • – Roasted & salted mixed nuts
  • – Shaved Parmigiano Reggiano
  • – Parsley chopped
  • – Dill chopped
  • – Lemon juice
  • – EVOO
  • – Raw honey
  • – S&P

 

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.