Vegetable and Spirulina Soup

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I don’t know about any one else, but I’m over these colder, rainy Mandeville days and I’m ready for a warm Spring season to take over. That being said, I’m enjoying winter’s veggies in warm, soul comforting soups.

I got inspired on one rainy afternoon while sitting and thinking about my amazing grandfather who passed away in 2016; he would make the most bestest vegetable soup! So I thought I’d remake it my way and add some spirulina I got from my local vegan restaurant, Fancy Fruit here in Mandeville.

As I do with all my recipes, I rely on whatever I see when I walk into my garden and when I open my fridge door and I simply make do with what I have. I had callaloo and pak choi as greens and was hoping for some broccoli to roast and add as well but I’m going to have to get some for next time and trust me, there will be a next time; this soup was sooo good! I also had some potatoes which I added to give the soup some hardiness. Grandpa did his soup with pak choi and callaloo too but he never added potatoes (or spirulina) but as I said, this is my version.

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To make it warm and a bit spicy I added bird chillis, cumin seeds and coriander powder. My seasonings were quite simple, just your regular onion, sweet (bell) pepper, dried parsley leaves and garlic; I sauteed those in my fave organic, cold pressed coconut oil which we keep in this jar we had pickles in.

 

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After a quick saute over medium heat, I added the potatoes and got those a bit brown too before adding the greens and some garlic chili sauce, more salt and pepper and some water. Then it’s time to simmer the soup. I simmered with the lid on for about 10 minutes over medium/low heat; I really just waited for the potatoes to get tender.

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In the mean time I went hunting for goodies from my garden; I found peppermint to freshen up the soup, pumpkin blossoms because I had some beautiful ones in the garden that I knew would be so nice and delicate in the soup, I also found some orange blossoms which are slightly zesty and floral (mmmmm), so nice with the spices in the soup. I used these as garnish.

So when my potatoes got tender and the soup broth tasted just right with all the seasonings and flavours, I added everything to a blender and blended until smooth with some yummy almond milk.

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Then I added the spirulina, which by the way is packed with super vitamins like vitamins B-1, B-2, B-3, B-6 plus more which are all great for immune health, energy, nerve and brain function, organ health etc. and nutrients like iron, magnesium, potassium… just oh my gosh, it’s so packed with a lot of goodies. It’s especially good for vegans who need extra protein ’cause it delivers on the protein!

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With this soup though, I added the salt sparingly since the spirulina which is literally from the sea has this beautiful, natural saltiness to it so I did my final seasoning after I added the spirulina.  I highly recommend you do the same. So after I added the spirulina, I blended the soup again and returned it to the pot over low heat, just to keep it warm.

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I tasted for final seasoning and then I served the soup in bowls and added all my garden goodies on top along with roasted almonds for texture, orange zest for extra zestiness and homemade, chunky tomato sauce, because fresh tomatoes go really well with the soup smile face. I know my Gramps would love it!

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I hope you guys make this yummy soup too to help soothe these last few winter days; you won’t regret it!

Vegetable and Spirulina Soup

  • Servings: 3
  • Difficulty: moderate
  • Print

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This soup is super soothing, super green and super healthy; perfect for cold, rainy evenings. Enjoy by candle light!

INGREDIENTS

coconut oil

1 medium onion, chopped

3 cloves garlic, minced

2 bird chilis, chopped

1 bell pepper, chopped

1 teaspoon dried parsley leaves

1/2 teaspoon cumin seeds

1/2 teaspoon coriander powder

3 small potatoes, diced

4 stalks Callaloo, chopped

6-7 pak choi leaves, chopped

1 tablespoon garlic chili sauce

4 cups water (or as needed)

1 cup almond milk (or as needed)

1 teaspoon spirulina powder

roasted almonds, as garnish

chopped pumpkin blossoms, as garnish

peppermint, as garnish

orange blossoms, as garnish

orange zest, as garnish

olive oil, optional

INSTRUCTIONS

  1. Add the oil to a soup pot over medium heat. Add the first onions, garlic, chilis, bell pepper, dried  parsley leaves, cumin seeds and coriander to the pot. Season with salt and pepper. Saute for about 10 minutes.
  2. Add the potatoes and fry for another 10 minutes. Add the greens and garlic chili sauce and saute a bit longer before adding the water.
  3. Simmer on a medium/low heat for about 10-15 minutes or until the potatoes are fully cooked.
  4. Once the potatoes are tender, check the flavour profile. At this point the soup should be earthy, spicy and full of depth. Add a little salt.
  5. Transfer everything to a blender and blend on medium speed until smooth.
  6. Add the almond milk, blend again and lastly the spirulina. Blend just to incorporate.
  7. Transfer back to the pot over low heat, just to keep it warm. Test the flavour to ensure the salt level is good.
  8. Serve in bowls and add the garnishes on top.

I hope you shine today!heart

 

 

 

Black Bean Burger Salad

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Do you know those days when you really want a burger but you’re on a gluten cleanse and you gotta work around the bread to get what you want? Well, maybe you’ve never had one of those days and actually, until this week I never had one of those days before either. But to fix my newfound dilemma, I did the simplest thing and made my burger into a salad! So here’s my recipe for the most bestest Black Bean Burger Salad.

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Main ingredient, black beans. I seasoned mine with onions, sweet pepper (bell pepper), garlic and lots of thyme, oh and of course salt and pepper too. First, I added my black beans to my food processor and pulsed; I used canned black beans and pulsed just enough to get it to come together but not so much that it was all mush, I like a little texture.

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I also added soy sauce to my burger mix, you know for that extra kick! After that, all I had to do was shape my burger “meat” into patties and brown them in a pan with oil. I used olive oil over medium heat and browned them until crispy; the best part is the crispy edged with the soft inside. Soo good! To finish the patty in the pan, I sliced artisan pepper jack cheese and melted it over top.

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Then for the salad, it’s fresh lettuce, yogurt sriracha dressing, pickled carrots and beets and a sprinkle of fresh thyme. For the pickles, I love the brainy flavour so I stack it up but go light if it’s not your thing.

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I’m telling you guys, it’s the best lunch! and if you’re looking for a light dinner, this hits the spot too, no doubt.

So if you ever happen to have one of these days or you just think this sounds and looks gosh darn good then check out the recipe below so you can make your own!

Black Bean Burger Salad

  • Servings: 2
  • Difficulty: easy
  • Print

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This one’s great for gluten free or bread-free days or diets and it’s super delish.

INGREDIENTS

1 can Black beans

1/2 Onions

1/2 Bell peppers

2 cloves garlic

3 sprigs thyme, plus extra

Salt and pepper, to taste

1 teaspoon soy sauce

Pepper jack cheese (or vegan cheese)

Pickled beets, as needed

Pickled carrots, as needed

Yogurt (or sour cream)

Sriracha sauce

Fresh lettuce

INSTRUCTIONS

  1. Pulse the beans and the seasonings separately.
  2. Season with salt, pepper and soy sauce and mix everything together.
  3. Shape the “meat” into patties and start browning them crispy in a pan with oil over medium heat.
  4. Once you flip the burger, add a slice of cheese on top and allow it to melt while the bottom browns.
  5. In the mean time, in a bowl mix some sriracha and yogurt together (to your taste), set aside and on a plate assemble lettuce leaves and lay the burger patty on top.
  6. Add the pickles on top and add the yogurt scriracha. Sprinkle the thyme on top.
  7. Enjoy!

I hope you shine today!heart

 

 

 

Coffee Eggnog

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So Christmas has come and gone but that doesn’t mean we can’t live out the rest of the month in true Christmas style; in fact we should!

Eggnog is a Christmas favourite which I only make during these Holidays since I cheat and use granulated cane sugar and totally bypass the honey or maple syrup (see I can be a dare devil, ha ha). It’s full of nutmeg, its cinnamony, it’s boozey and super creamy coffee goodness!! The best part is you can have it warm or cold and it’s perfect either way.

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The recipe requires a bit of simmering, some whisking and a lot of fun. I made this Coffee Eggnog with Gordon who insisted on tasting the eggnog at each stage, by taking large spoon fulls and I couldn’t help but laugh at his definition of taste.

As per usual, my eggs, which are the main ingredient of course, are bought from my neighbour; have I ever shown you all the road to his farm?

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See that’s the road to organic goodness!

I take five eggs and separate the yolks from the whites, then cover the whites and stick them in the fridge. To the yolks I add sugar (I swear, after the holidays it’s back to honey and maple syrup) and while I got to whisking those together, Gordon added milk, brewed coffee and a cinnamon stick to a heavy bottom sauce pan.

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I whipped the yolks ’till they became pretty lighter in colour and sorta increased in size and got a little fluffy. By that time, the milk had started simmering and Gordon added tons of grated nutmeg to the it after shutting off the heat.

By the way, we made this while listening to Christmas songs, how cheesy are we? Ha ha! But who cares, it really does set the festive mood smile face.

So the milk is hot and the egg yolks are creamy; time to add the milk to the yolks. I whisked the yolks while Gordon slowly and steadily poured the milk in. You wanna go gentle and slow to prevent scrambling those yolks; once the yolk mixture gets hot, you can pour the rest of the milk in all at once. Then you wanna cool the mixture down. Best way to do this is with the bowl of eggnog on top of an ice bath but if it’s cool enough in your house, you can stir to cool it.

The kicker is the Sangster’s Rum Cream Coffee flavour. Just stir it in and drop the mike. I mean this stuff is that good! Refrigerate after that.

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When the eggnog is cold, pull out those egg whites and whip them to stiff peaks; it’s ready when you hold the bowl of whipped whites upside down and they don’t move. Mix this into the eggnog and pour into a jar and refrigerate until your’e ready to enjoy!

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Warm up your nog by gently heating it in a double boiler or just in a bowl over simmering water. I serve mine up with cinnamon sticks and extra ground coffee on top. Yummy! it’s so so good and between four persons, it’s finished within a day, so if your’e thinking of making this for more people, double up on the recipe!

Coffee Eggnog

  • Servings: 4 cups
  • Difficulty: easy
  • Print

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Creamy, delicious and perfect for the season! You cannot resist it.

INGREDIENTS
2 cups of milk

1 cup brewed coffee

1 cinnamon stick

5 egg yolks

2/3 cups granulated cane sugar

grated nutmeg (as much as you like)

1/2 cup Sangster’s Coffee Rum Cream.

5 egg whites

ground coffee (optional)

cinnamon sticks (optional)

INSTRUCTIONS
1. To 2 cups of milk add 1 cup brewed coffee and 1 cinnamon stick, bring to a simmer over medium heat.
2. In a bowl add 5 egg yolks to 2/3 cups granulated cane sugar and whisk until the mixture is light and pale yellow in colour.
3. Slowly whisk in the hot milk (cinnamon stick removed) and add grated nutmeg (as much as you like).
4. Allow the mixture to cool before refrigerating (either over a cold water bath or by stirring until cool). Add 1/2 cup Sangster’s Coffee Rum Cream.
5. Refrigerate for a few hours (until cold).
6. Before serving, whisk 5 egg whites to stiff peaks and stir into the mixture.
7. Enjoy cold or warm in a bain marie. Serve with ground coffee on top and a cinnamon stick.

Gingery Cucumber Salad

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My fiance Gordon recently introduced me to a cucumber salad recipe that has got me hooked! It is deceptively simple since it packs such a punch but has literally 6 ingredients (including salt and pepper). I’m won’t dilly dally for much longer, so let get into it.

Cucumbers. These are of course the main ingredients in this fresh salad so what’s the first rule? That’s right, use fresh ingredients; this is so so important. Make sure your cucumbers are fresh and firm and deep green in colour. I like a crisp, yet flavourful cucumber, that just slightly bursts with juices once you bite in. This is the sorta cucumber you need for this recipe.

I got mine from my grandmother who got it from a family friend who plants cucumbers; I love getting veggies as gifts haha, they’re the best kind. I’ve also got a small patch of cucumbers growing nearby my house that’s sorta run it’s growth course so I haven’t been able to harvest from my community… thank God for family friends!

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“You have to cut the cucumbers thin, that’s the trick to this recipe”, that’s what my naturally gifted fiance let me know the first time we made this salad together; and so, I pass this on to you all, it really is quite important. You sorta end up marinating the cucumbers in the ginger, mustard and honey so having the cucumbers thin helps the flavours to get together super easy.

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So yea, you’re pretty much done at this point. Add some dried (not powdered) ginger, that’s the ginger you get when you totally forgot you had ginger and it got all shriveled, yeah, don’t throw that out, it’s actually got a nice flavour. Throw in some grainy mustard too, some honey and season with salt and pepper and you’ve got the perfect side salad for any meal.

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best

The best thing about this salad is the flavour; Gordon and I both agree that it tastes just like the ‘fake’ wasabi you get in Japanese restaurants but more fresh and less harsh, which we just love!

Check this recipe out if you’re looking for a super simple salad with surprising flavours, oh and also if you like wasabi. Drop me a comment if you made it, let me know how you liked it!

Gingery Cucumber Salad

  • Servings: 2-3
  • Difficulty: easy
  • Print

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If you’re trapped for time or you just don’t wanna be in the kitchen for hours, here’s the perfect side salad with a punch!

INGREDIENTS

2 large cucumbers

1 1/2 tablespoons grainy mustard

1/2 tablespoon honey

1 tablespoon dried ginger, minced

Salt and pepper, to taste

INSTRUCTIONS

1. Slice the cucumbers thinly. Add them to a bowl.

2. Add the other ingredients and toss everything together. Serve as a fresh, side salad.

I hope you shine today!heart

Banana Turmeric Lassi

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So it’s flu season and I’ve got an antioxidant packed , vitamin rich, super healthy and all round delicious lassi for you! This Indian smoothie is sure to keep you safe this flu season and the warm spices will give you that holiday feeling, that’s if you’re not already wearing Christmas sweaters and drinking hot chocolate or sorrel as we do here in Jamaica.

So what’s a lassi? To all who have no clue, I like to liken a lassi to a smoothie; an Indian smoothie. But, it’s really a beverage made with milk, yogurt and spices and sometimes fruit. Fruit lassis are my absolute favourite- I love it with mangoes, oranges, berries and of course bananas! If you are new to my blog, you wouldn’t know that I go bananas for bananas, now you do; they are my ride or die fruit. smile face

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I’ve got dozens of banana tree in my back yard so I’ve always got bananas. My motto is “no banana left behind”, so when there are just too many to eat, I pack them in the freezer and save them for smoothies, gluten free pancakes, cakes, lassis and the like! For this recipe, frozen bananas are best.

Although this lassi is pretty ‘bananary’, I must say that the top ingredients that makes this beverage really sing are the ginger, turmeric and cardamom (oh and they also make this undeniably Indian and so so right for this cooler weather, or cold weather depending on where you are). Not the mention how amazing these spices are; got a bit of gas? Cardamom. Got a cold or the flu? Turmeric. Got a bit of motion sickness? Ginger. Yup, this lassi has got it all and then some!

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I chose to make these lassis with almond milk to keep it a bit lighter but if you wanna go traditional and you aren’t against milk haha, then go for that whole milk experience, you will end up with super fluffy, super smooth lassis. Add some yogurt too, that’ll give that much needed tang to your lassi; I love the tang! It helps to cut right through the spices, which are pretty… in your face. Oh, I also love adding orange zest to help brighten the flavours. If you’ve got super over ripened bananas, you don’t need to add honey but if your bananas are just ripe and you want that touch of sweetness, go ahead and add honey to taste; this recipe really didn’t need it; my bananas where very sweet!

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Lassis are very simple and easy to make, I drop all my ingredients into my blender and wizz away! The result is this smooth, refreshing, spiced and comforting lassi that’ll definitely help fight off any flu! I garnished mine with cinnamon and dried, edible flowers from my mom’s garden which sends this beautiful, sweet scent up from the lassi once you turn your glass to your head, It’s one of my favourite parts of enjoying this lassi and it looks so pretty! smile face

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Please let me know if you try this one! It’s a must have this flu season.

Banana Turmeric Lassi

  • Servings: 3
  • Difficulty: easy
  • Print

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INGREDIENTS

3 frozen bananas

1 small knob ginger

1 teaspoon turmeric powder

2 pods cardamom, seeds removed

2 heaping spoons of yogurt (about 1 cup)

3 1/2 cups milk of your choice

1/2 teaspoon Orange zest

cinnamon, if desired

dried, edible flowers, if desired

INSTRUCTIONS

  1. Slice the frozen bananas and the knob of ginger, add them to the blender.
  2. Add the turmeric, cardamom seeds, yogurt, milk and orange zest.
  3. Blend until smooth.
  4. Pour into glasses and garnish with cinnamon and dried flowers.
  5. Enjoy!

Creamy Vegetable Pasta

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If you’re looking for a quick weekday meals or a simple date night pasta dish, look no further!

My Creamy Vegetable Pasta is delicious, creamy, ‘vegeful’, healthy, super filling and very easy to make. This is actually my go-to pasta recipe on days when I want comfort food fast! And the best part is that you get your sinfully creamy sauce without all the calories associated with the typical creamy pasta.

So the steps to make this pasta are:

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Step 1. Gather fresh callaloo from your garden or the market/supermarket. Make sure it isn’t pre-chopped.

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Step 2. Grab some fresh, green escallion (red root is the best, that’s the one with the purple stems).

Step 3. Choose a firm, fresh carrot with a bright orange skin, chances are those will be the juiciest.

Step 4. Pick up some corn from the market or store or if you’re lucky, from your back yard. Make sure it’s fresh and juicy- test it by tasting a kernel. I added some of the corn silk to my pasta to add more corn flavour.

Step 5. Get a fresh red bell pepper, onion and garlic.

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Step 6. Chop, slice and dice everything into the same size as the pasta you’re using. I used penne pasta.

Step 7. Choose a pasta that your creamy sauce can cling to easily. I like biting into penne pasta filled with sauce but alternatives are macaroni, fusilli, rigatoni or farfalle, just to name a few. If you eat gluten free, choose gluten free pasta, otherwise, go for whole wheat pasta or a plant based kind. Cook the pasta to al dente- that just means you want it firm but cooked, not mushy.

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Step 8. Crack open a dried coconut and extract the milk or use a tin of coconut milk. I prefer torturing myself so as long as I have coconuts laying around, I pull the flesh from the shell then grate or blend to extract the milk. If you do this by hand too, an easy way to extract the meat from the coconut shell is to simply heat it in a warm oven or toaster oven and let it cool, as it cools, the meat pulls away from the shell and it becomes rather easy to scoop it out with a spoon. To cool it down fast you can actually pop it into your freezer for a couple minutes.

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Step 7. Saute all the veggies, except the callaloo leaves, until they are a bit browned. Then add the callaloo and toss just until it wilts a bit. I love spices, so I added some paprika and chilli pepper to my greens as they wilted. Oh and season with salt and pepper.

Step 8. Add the coconut milk and watch it sizzle in the pan, that’s my favourite part! Toss in the pasta and coat it with all the milk. You wanna simmer on medium until the sauce thickens up a bit and when it does, shut off the heat and add thyme leaves. Then adjust your seasoning.

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Check out the creamy-ability on this one! 

And that’s it! Super simple right and trust me you’re getting such a great flavour pay-off for such a quick meal. You’ll keep going back to this one time and time again!

Check out the full recipe below!

Creamy Vegetable Pasta

  • Servings: 2
  • Difficulty: easy
  • Print

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A great weeknight meal or a simple date night pasta dinner. This one, you’ll make over and over.

INGREDIENTS

water for boiling pasta

3 – 3 1/2 cups penne pasta

Salt, as needed

coconut oil

3 heavy stalks of callaloo, leaves removed

1 medium carrot, sliced

1/2 corn, kernels removed

1 medium red bell pepper, sliced

2 stalks escallion, chopped

2-3 cloves garlic, minced

1/2 medium onion, diced

1 teaspoon paprika, extra for garnish

1 teaspoon chilli powder

salt and pepper, to taste

1 1/2 coconut milk

4 sprigs fresh thyme, extra for garnish

INSTRUCTIONS

  1. Over medium heat, bring water to a boil and add enough salt so the water taste salty but not too salty. Add the pasta and cook to al dente.
  2. In a pan over medium heat, add coconut oil and saute all the vegetables, except the callaloo leaves. Get them browned, but not burnt! You wanna keep them a bit crunchy too.
  3. Add the callaloo and the paprika and chilli powder. Toss and allow the callaloo to wilt a bit. Season with salt and pepper.
  4. Pour in the coconut milk and add the cooked pasta. Toss to coat the pasta.
  5. Simmer on medium/high to reduce the sauce. Shut off the heat when it’s thickened enough and add fresh thyme leaves. Add salt and pepper, if needed.
  6. Garnish with paprika and thyme sprigs.

I hope you shine today!heart

 

 

 

 

Faux Avocado Mint Ice Cream

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Ice cream is a sinful combination of cream and sugar that should be eaten on the rarest of occasions and never in large portions. Who’s ever said that??

If you are looking for an ice cream that won’t have you browsing the amount of calories, fats and sugar on labels at the supermarket, then you have come to the right place.

When you’ve just begun to change your life and eat consciously and nutritiously, finding appropriate desserts can be so daunting that sometimes all you wanna do is give up and grab that pint of ice cream in the frozen desserts aisle. Everyone talks about healthy breakfast foods or dinner items but not many people consider dessert. What will you have for dessert as ‘health conscious you’? What are the ‘dessert starved’ vegans, vegetarians and health conscious folk scarfing down when they have a sweet tooth? No doubt, we are eating buckets full of avocado mint ice cream- no sugar, no cream, no unhealthy fats- pure deliciousness.

Avocado mint ice cream is fall on your knees begging for more, smooth and so yum, you’ll wonder why people are still eating the traditional stuff. The main ingredient of course is avocado. I found a huge one which had fallen from the tree in my backyard and knew that I just had to use it in this recipe.

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I sliced that baby up and into the freezer it went.

BUT the star of this ice cream and the one ingredient that makes all others look real good is bananas! Frozen bananas to be exact. (They are my absolute favourite fruit and we have a ton of trees in the backyard- all organic).

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Can hardly wait till this bunch is ripe and ready.

The bananas help to combine everything and keep them together and not all separated or melty; they are like egg substitutes in that way; without them, this recipe would not work out so well. Bananas also add sweetness to the ice cream but I added 1-2 tablespoons of honey to even out the flavour since the avocado can be a bit over powering. As the ‘cream’ I added coconut milk which I extracted from the coconuts at home to get that rich coconut flavour but of course you can use canned coconut milk as a substitute and it will come out tasting just great.

Mint was my extra flavouring and something I decided to add last minute. I actually used peppermint oil which is super concentrated so only a few drops are needed to give that minty flavour. I first thought to incorporate some Jamaican dark chocolate in the ice cream after I blended all ingredients but I ended up using it as a topping instead because I realized I’m not a big fan of small pebble-like ingredients in my ice cream. I prefer that completely smooth mouth-feel but please don’t hesitate to add chocolate (vegan or otherwise) to your version of this recipe; you can even add berries or coconut flakes, whatever you like.

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I blended all ingredients in a high powered blender, gradually. Then spooned it all out into a deep dish (I actually ate some as soft serve before freezing, which was awesome!). Then I covered it closely with plastic wrap and popped it in the freezer. In 45 minutes I was knee deep in ice cream heaven.

I love this recipe because it is so simple and really satisfies my craving for something sweet. And lets not forget, it’s 100% health approved!

Check out the recipe below.

Share your thoughts on this recipe by leaving me a comment!

Faux Avocado Mint Ice Cream

  • Servings: 10
  • Difficulty: easy
  • Print

A great dessert alternative- healthy and oh so good!

INGREDIENTS

1 large avocado or 2 medium sized

2 super ripe bananas, frozen

1/2 cup coconut milk

1-2 tablespoons organic honey

4 drops of peppermint oil or 1 teaspoon peppermint extract

1 pinch salt

dark or vegan chocolate, shaved or grated

INSTRUCTIONS

  1. Slice the bananas and freeze them from the day before in a zip lock bag.
  2. Cube avocado in medium sized pieces and store in an air tight container or zip lock bag and freeze for 1-2 hours, until firm.
  3. Add the bananas and coconut milk to a high powered blender, blend on high until smooth.
  4. Add the frozen cubed avocado. If you don’t have a high powered blender, note that you will have to add the frozen avocado 1 -2 cubes at a time and blend until incorporated (it does not have to be completely smooth).
  5. Add the honey, peppermint oil and salt. Blend on high just until everything is smooth.
  6. Transfer to a deep dish (this is where you would fold in the shaved chocolate, if that’s your thing). Cover with plastic wrap and ensure that it is touching the surface of the ice cream to prevent any sort of skin from forming.
  7. Freeze for 45 minutes to 1 hour.
  8. Serve with shaved chocolate on top or any preferred topping and garnish with mint. Enjoy!

Share your thoughts on this recipe by leaving me a comment!

I hope you shine today!heart

 

 

Summer=Veges=Okra

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Summer brings tons of yummy vegetables and one of these is my absolute favourite, OKRA! Yes, I know okra gets a lot of heat for being slimy and some people find that pretty… not awesome, but there are ways to hide its slimy nature and really appreciate the flavour of this unique vegetable.

 

Here in Jamaica we usually embrace this slippery vege but I’m sure there are some of you out there who won’t touch the stuff because of the dreaded slime. Here’s how to get your okra fix, minus the slime.

I played around a lot with this recipe; the first time I made these Okra Fritters, I added corn and tomatoes and I replaced the flour with cornmeal to make it gluten free. It was good, no, it was great but the second recipe was just amazing.

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The Gluten Free Version

The recipe I’m sharing can be tweaked to make it gluten free and vegan; just replace the flour with cornmeal or say, rice flour, and the eggs with 1 banana, yes I know, its wacky but it works and gives a hint of sweetness.

Get the recipe below.

Okra Fritters

  • Servings: 10
  • Difficulty: easy
  • Print

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This is great for breakfast, as an appetizer or a quick snack.

INGREDIENTS

6 oz. okra

3 oz corn kernels

1 1/2 oz red bell pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley flakes

1 1/2 cups flour or 1 cup cornmeal

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1/2 cup milk or 1/3 cup good ole water

1/4 cup Parmesan cheese, grated (optional)

Olive oil for frying

INSTRUCTIONS

  1. Slice the okra thinly.
  2. Dice the bell pepper into small pieces.
  3. Sift the flour, baking powder and salt. Add the dried herbs.
  4. Lightly beat the eggs and add them to the flour. Mix and add the bell pepper and most of the okra slices, reserving some for the top.
  5. Add the milk and mix to create a batter that is not too thin but not thick.
  6. Add the grated Parmesan cheese.
  7. Put enough oil in a frying pan over medium heat and scoop about two tablespoons of batter in the pan. Quickly place a few pieces of the okra on top.
  8. Cook on one side for 3 minutes or until golden brown. Flip the fritter over and cook on the other side for about 2 minutes or until golden brown.
  9. Serve with sour cream or sriracha yogurt.

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