Born and raised on the Big Island, Jasmine Silverstein spent most of her childhood in the rural parts of Puna. She grew up on a small family homestead, where life was deeply tied to the rhythms of the land. Days were filled with harvesting fruit, tending the garden and helping with daily chores that taught her and her four sisters kuleana for the surrounding abundance. That upbringing instilled in Jasmine a sense of place, an appreciation for fresh ingredients and a respect for farmers who work tirelessly to grow the food on the Big Island.
The seed of Jasmine’s passion was planted early. Growing up on her family’s organic farm, she learned firsthand where food comes from, what it takes to grow it and how fresh food can taste when it’s eaten at its peak. “I remember the smell of citrus blossoms in spring, the sticky sweetness of mango season and the satisfaction of watching a field of papaya trees grow from just a seed to a full harvest in front of my eyes,” Jasmine shares.
Her training has been unconventional—rooted in family tradition, curiosity and a love for learning. “As a child, I would watch my mother knead bread, measure ingredients without a recipe and somehow make every meal feel special. I grew up cooking by feel, experimenting with flavors and reading cookbooks the way others read novels. Over time, I became fascinated with global cuisines—how spices, techniques and ingredients tell the story of a place and its people,” she says.
While Jasmine has taken workshops in fermentation and whole-food cooking—and later became a Certified Holistic Health Coach and Certified Master Food Preserver—, most of her culinary education came from hands-on experience, experimentation and a deep respect for ingredients in their purest form.
“In college, while studying Environmental Studies, I began to understand food on a larger scale—how our global food system shapes economies, cultures and ecosystems. One professor’s comment has always stayed with me: ‘We humans interact with our environment in countless ways, but our food system is one of the largest—and it profoundly shapes the way we impact this planet,’” Jasmine recalls.
Later, when she was diagnosed with an autoimmune condition, her connection to food became even more personal. “Coming home to heal, I immersed myself in learning how to use food as medicine. Through years of self-guided study and experimentation, I learned that food could either be a source of inflammation and illness or the foundation for health and vitality. That understanding is now the heartbeat of everything I cook,” Jasmine says.
The result of her journey is Meals in a HeartBeet, an organic meal prep delivery service on the Big Island. Currently offering lunch and dinner options, Meals in a HeartBeet delivers on Mondays to Kona, Kohala, Waimea, and Hilo.
There are two reasons Jasmine chooses to source local produce: flavor and purpose. “Freshly harvested produce simply tastes better and is more nutrient-dense than something that’s traveled thousands of miles. It’s vibrant, alive and inspires creativity in the kitchen,” she says.
“But there’s also a deeper motivation. Hawai’i’s food system is incredibly fragile—over 80% of what we eat is imported. That makes us vulnerable, and it also means local farmers struggle to compete with large-scale mainland and international producers. By sourcing locally, I know I’m helping to strengthen our island’s food security, keep money circulating within our community and preserve some of the agricultural techniques that really care about the land. Every time we choose local, we’re casting a vote for the kind of future we want to see here.”
When thinking about what she enjoys most about cooking, Jasmine recognizes that for her, it’s both a creative process and an act of connection. She loves exploring flavor pairings, testing new techniques and finding ways to make a dish both deeply nourishing and crave-worthy. But she also enjoys knowing the story behind each ingredient—meeting the farmers, walking their land and understanding the care they’ve put into growing their crops or raising their animals.
“When I cook, I’m not just feeding people—I’m weaving together those stories and passing them on in the form of a meal,” she says.
Meals in a HeartBeet sources all its proteins from local farms and ranches Jasmine knows and trusts. Their chickens come from Punachicks Farm in Kea‘au, a family-run operation raising organic, pastured birds. The beef comes from a longtime rancher in Ahualoa who raises grass-fed cattle with care. The seafood is purchased through Kona Seafood Market, which brings in the freshest catch from local waters. This not only ensures quality, but it also supports livelihoods and keeps Hawai’i’s food system more resilient.
Among the produce Jasmine grows in her garden, she says herbs bring meals to life—rosemary, thyme, basil and parsley are some of her favorites. They’re small but mighty in the way they can transform a dish. On the property where her kitchen is currently located, she also has a fruit orchard. The lemons, limes, oranges and avocados she uses often come straight from the trees just steps away from where she cooks. “There’s something incredibly grounding about stepping out the back door for a handful of herbs or picking a lemon still warm from the sun,” she adds.
If you are wondering about allergy-friendly options, Meals in a HeartBeet has you covered. Their menu is designed to be naturally gluten-free and mostly dairy-free without sacrificing flavor or texture. This meal prep service focuses on whole, nutrient-rich foods that make you forget you’re “avoiding” anything. They also offer an extra protein option on select meals for those who want more protein in their diets.
At the heart of it, Meals in a HeartBeet is about more than just food—it’s about connection. Connection to our health, to the land, to the people who grow our food and to each other. Every dish carries that intention. “My hope is that when someone eats one of our meals, they feel cared for, nourished, and inspired to think about where their food comes from,” Jasmine says.
Looking forward, Meals in a HeartBeet is about to take a big step—moving to Kona! “Our new space will serve as both a meal pickup location and a grab-and-go shop for healthy snacks, drinks, and ready-to-eat meals. It’s something I’ve dreamed of for years—a place where people can drop by for something nourishing, connect with our team and feel a part of our food community. Pop in and say hello! 75-5699 Kopiko Street, next to The Club.”
Learn more at Order.HeartBeetFoods.com and follow at @meals_in_a_heartbeet
We humans interact with our environment in countless ways, but our food system is one of the largest—and it profoundly shapes the way we impact this planet.
When I cook, I’m not just feeding people—I’m weaving together those stories and passing them on in the form of a meal.