Thyme roasted zucchini squash

Simple yet elegant striped Zucchini squash. Drizzle with extra virgin olive oil, sea salt or pink Himalayan salt, pepper and dust with chopped herbs. (I used thyme). Toss, spread out on sheet pan and place in 400 degree oven for about 10 minutes. Flip and roast for another 5 minutes. So freaking good! Eat as…

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April 4, 2017

Steamed Purple Cabbage with baby bok choy

I’m about to share something very personal with you. I’ve never discussed or embellished on my pet peeves but I’m about to share one right now. “I am so tired of the steamed, shredded cabbage served as a salad in most Jamaican restaurants.” Unless it was cole slaw, my grandmother never served that as a salad…

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February 25, 2017

Callaloo (amaranth) with Yellow Squash and Heirloom Tomatoes

When my creative juices begin to flow, it’s confirmation that I’m in the realm where I belong; as much as I belong in the realm that I’m in.  As I journey into another dimension, I’m inspired and visually stimulated while caught up in this serene rapture of heaven on earth. These glorious jewels are from…

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September 25, 2016

Ackee Ratatouille with Wild Caught Cod and Broccoli

Jamaica’s National Dish has gone wild! Or I could say, it’s gotten a little healthier. Either way, it’s on and popping! Did I ever tell you how much my son Robert LOVES ackee? Yes he does. He prefers the traditional ackee and salt fish. One of the changes that I’ve made to my diet is…

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May 12, 2016

Callaloo with Fried Eggplant, Green Banana and White Yam

Living in California, I can almost always find cassava (yucca) in any Mexican grocery stores, however I do have to venture out of my city to find dasheen, white yam, green banana or yellow yam.  This was one of those days where I seriously craved ground provisions (white yam and boiled green bananas). My long…

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April 19, 2016
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