Right now there is another bunch of callaloo sitting in my refrigerator ready to be peeled, chopped, bagged and ready for the freezer. Whenever I get in the mood, it will be already prepped and ready. Prepping my callaloo in advance reduces my time spent in the kitchen. I tend to deviate from standard recipes and authenticate them according to my specific desire. In this case, it’s Callaloo, Purple Pabbage and Codfish. This is a great go to meal for all the vegetarian or non meat eaters.

Traditionally Callaloo is eaten for breakfast. It is a hearty healthy meal, which will keep you feeling full for a great portion of the day. I love purple cabbage. I add it to a variety of dishes throughout the week. Depending on my mood, I may even eat it all by itself, even in it’s raw state. I have become aware that vegetables are more beneficial when consumed in their raw state. I take pride in eating my vegetables: steamed, stir fry, roasted or raw. My body detoxes beautifully, regardless of how my vegetables are consumed.

I very rarely add Codfish to my callaloo dishes, but I decided to make an exception in this dish. It was one of those days that I “felt” for it. It pairs well with the callaloo or even with the Cabbage. I could have made two separate dishes out of this. It could have been Callaloo and Salted Codfish OR Callaloo and Purple Cabbage. I just felt like doing what I wanted to do. Culinary ideas just flows whenever I am in My Sanctuary aka my kitchen.

What are the other things on the platter? It is boiled dumplings, green banana, pumpkin squash, cassava (yuca) and yukon gold potato. Lots of starch huh? Well it keeps me satiated for a really long time and by evening, I will have burned off all of whatever needs to be burned. I don’t count calories or aim to loose weight. My weight is steady. I love my body, and take much pride enjoying the foods from the earth and savouring the flavors. Many of my dishes are eaten with “grung food” (ground food) as most Jamaicans refer to it. Tubers have a texture  that is similar to potato and each taste is really authentic.

You can definitely look out for more Callaloo recipes, because I really  enjoying playing with my food and will create something authentic. Authenticity is my name…..or should have been somewhere on my birth certificate.