A curative journey through food...
Blueberry Carrot Green Goodness
 1 carrot (grated, thinly chopped)  Spinach  Kale  Arugula  2 cups fresh blueberries  1 large tomato (chopped)  1/2 cup flax seed  1 large lime
Tangy Sweet Vinaigrette  1 tbsp ACV 1/2-1 tbsp agave nectar  1/2 tsp Sriracha (to taste)
Mix greens in large bowl! Squeeze lime juice and mix using hands. Dressing the leafs with the line juice to welt. Throw in blueberries, tomatoes, flax and vinaigrette and mix to liking!
Enjoy this fresh, sweet and satisfying bowl of green goodness!
Vegan Fried Wonton
Wonton wrappers (I found mine at an Asian market… These are eggless)  1 cup chickpeas 1/2 soaked cashew nuts  1 green onion chopped  1-2 tsp creole seasoning Dash of paprika & chili powder  Splash if fresh lemon juice 1 tbsp grapeseed oil
Add chickpeas and cashews in food processor. Add in seasoning, lemon juice and oil
You can sub with any filling you like!
I fried with coconut oil in a small fryer but you pan sear them if you want to out the frying!
… Enjoy!
Coconut Curry Soup • Coconut Dumpling
 1 can lite coconut milk  H2O 2 chopped carrots  2 cup sweet peas  1 cup chickpeas  1/2 sweet onion  1-2 chopped scallion  1 green pepper thyme  1 red pepper  2 garlic cloves, diced  Vegetable broth (if needed.. I made a homemade one .. Recipe to follow)  Cumin Paprika  Curry powder  Cayenne pepper  Chili powder Ginger Gram masala  Sea salt
Coconut dumpling  1/2 cup coconut flour  1/4 cup all purpose  Coconut water  Sprinkle of sea salt  You may add grated coconut for texture
Bring all ingredients to a boil adding water and seasonings to taste.
For the dumplings, mix coconut water with the combined flour making a nice tough dough (get in there & get your hands dirty… Show your food some love), separate into small to medium pieces and roll to desired shape.
Add to soup once all veggies are nice and tender and soup has been brought to a boil.
Boil for another 10-20 min then serve.
Ginger Veggie Spring Rolls • Teriyaki Sweet & Sour Sauce
Veggie Rolls  1 pack Rice pancakes or spring roll wrappers  1 carrot  1 broccoli  1/2 chayote 1/4 onion  1/4 cup sweet peas  1in piece of ginger  1/2 tsp cayenne to taste  1/2 tsp all seasoning to taste  1/2 tsp chili powder to taste
Thinly slice carrot, chayote, broccoli steam and ginger root (leave the skin of ginger)  Add small amount of oil to sauce pan and sauté garlic, ginger and chili powder for about 2 mins. Add in chayote and seasoning (cayenne, creole which ever you wish), about 2 min after add carrots, broccoli and peas. Sauté for another 3 min or so.
Add round rice wrapper to water, so that it’s pliable. Place on paper towel. Add seasoned filling and wrap how you wish!
Sauce:  Thinly sliced tomatoes (however much, you may omit) or  1/2 tsp tomato paste  1 tbsp teriyaki sauce  1 tbsp agave nectar  H2O  Ground ginger  Cayenne pepper  Cracked Black pepper
…. Enjoy! wileats
Pineapple Fried Rice
1 fresh pineapple  3-4 cups cooked rice, preferably several days old (I used fresh cooked rice I didn’t know fried rice was old rice 😶) 1/4 cup seasoned H2O 2 shallots, finely chopped 3 cloves garlic, finely chopped 3/4 tsp chili powder  1 cup sweet peas 1 small carrot finely chopped 1 piece of ginger (grate later) 1/4 green pepper, chopped  1/2 cup unsalted whole cashews 3 spring onions, finely sliced 1/3 cup fresh coriander 1/2 tsp paprika  1/4 tsp cayenne pepper
Stir-Fry Sauce 3 Tbps. soy sauce 4 tbsp coconut milk (or more)  2 tsp. curry powder
First slice pineapple horizontally (pictured above) and scoop or cut pulp out. *Reserve skin for later use*
*if you want to, it’s not a must but for pics it’s pretty!
In a cup, stir the soy sauce together with the curry powder, adding the coconut milk for consistency. Set aside Add oil (1-2 tbsp) large frying pan over medium-high heat. Add shallots, green pepper, garlic, and chili.  Add the carrot and peas. Stir-fry 1-2 minutes, adding some seasoned water (mix desired “all seasoning” to water) if needed. As it stir fries grate piece of ginger to taste.  Now add the rice, pineapple chunks, peas and cashews. Drizzle the soy/coconut sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice fries.
Be sure to reduce to prevent the rice from getting soggy ….
Stir and fry for about 9 minutes
Serve &
… Enjoy!


#Guinep #jamaica #fruits #food

Raw Vegan Cheesecake Bites
Filling: 1/2 cup raw cashews, soaked in water 4-6 hours or overnight then drained 1 large lemon, juiced (about 1/4 cup) 1/3 cup coconut oil, melted 1/2 cup + 2 Tbsp full fat coconut milk (s 1/2 cup agave nectar or maple syrup or coconut nectar (I used coconut nectar)
Crust: 1 cup pitted dates (soaked in warm water for 10 minutes then drained) 1 cup steel cut oats
Recipe adopted from minimalistbaker http://minimalistbaker.com/7-ingredient-vegan-cheesecakes/
 They’re pretty amazing!!
Mango Passionfruit Crumble
1 large mango (chopped)  1 Passionfruit (pulp)  3/4 cup hazelnut flour  1/3 cup brown sugar  6 tbsp earth balance buttery stick  2/3 cup steel cut oats  2 tsp ground cinnamon  1/2 tsp nutmeg  1 squeeze of lime juice wileats 
Passionfruit Coconut Limeade
Coconut water  Passionfruit pulp (from about 2) 1 fresh lime juice  1/2 tsp coconut palm sugar (you can omit, to taste)
Curried Papaya & Spinach Quinoa Salad
 1/2 cup red & white quinoa  1/2 cup amaranth  1-2 cups h2o 1 cup chopped papaya  2-3 cups chopped spinach  1/3 cup corn kernels 1/4 cup red onion  1-2 tsp curry powder  1/2 tsp ginger grated or powder 1 tsp cayenne pepper  1/2 tsp Himalayan pink salt
Sweet Pea Black Lentils | Fresh Mango Avocado Salad
Sweet Pea Black Lentils  1 cup sweet peas  1/2 cup corn kernels  1/2 cup black lentils  1/3 cup quinoa  1/4 chopped onion  1/2 tomato  1 tbsp oil  2 tsp salt seasoning (to taste) H2O
Mango Avocado Salad  1 mango, chopped  1 ripen avocado, cut & chopped  1 squeeze fresh lime juice 1/2 cup cooked black beans 1/4 cup cooked corn kernels  1/4 cup chopped tomatoes  Watercress  seasoning (to taste)
 Instructions soon
Warm Pigeon Pea Quinoa Salad | Raw Spinach Avocado Salad
Thank you
Haitian Black Rice (Mushroom Rice) with Pigeon Peas & Cashew Broccoli Salad 

Vegan Cashew Almond Praline Ice cream
Praline  4 tbsp coconut palm sugar  2 tbsp chopped cashew/almond  1 tbsp vegan butter Cream  1 1/2 cup coconut cream 1/3 cup coconut palm sugar 1/2 cup chopped almond/cashews  1/2 cup almond milk  1 tbsp vanilla
Ice water bath  Aluminum bowl  Ice  Salt
Cool equipment before use! I placed the bowl, mixer whisk and coconut cream in freezer for 20 min. Helps to whip cream effectively so that a creamy ice cream is the end result.
In non stick pan add sugar on medium low. Heat until caramelized. Once sugar is all melted add in chopped cashew/almonds and butter. In a greased plate add the sugar mixture and set aside to cool at room temp.
Now create ice water bath. In a aluminum bowl add ice, water and salt. Place cooled bowl of use on top. The ice bath help whip the cream effectively and helps prevent ice layers forming in the ice cream.
Add coconut cream and whip with hand mixer until fluffy. Add in the coconut palm sugar and continue to whip until it doubles in size.  With spatula mix in milk, nuts and vanilla. Take praline and break apart into tiny pieces and add to ice cream. Be sure to evenly distribute all added ingredients.
Place cream in freezer for about 3-4 hours or until your ice cream sets.
Best sandwiched between my Vegan Oatmeal ginger cookies (as seen above)
Have fun &
… Enjoy!
Vegan Oatmeal Cashew/Almond Ginger Cookies
 1 cup almond flour 1 cup all purpose flour  1 tsp baking soda  1/2 tsp baking powder  1/2 tsp salt  1/2 tsp cinnamon (or more to taste)  1/2 tsp nutmeg (to taste)  1-2 tsp ground ginger  1 cup (2 sticks) Earth Balance buttery sticks
2 tbsp 1/2 flax meal  6 tbsp h20 
1-3 teaspoon vanilla  1 cup coconut palm sugar  1 cup granulated brown sugar
2 cups steel cut oats  1 cup chopped cashews
Preheat oven at 400F
The flax meal stands an awesome egg replacer and by far my fav to use!  I didn’t have flax meal on hand but I did have a grinder and some flax seeds. I added 1 1/2 tbsp of flax seed to the grinder (you can use i.e a coffee grinder, nurtibullet or food processor) and finely chop the seeds into a flour like consistency. This is flax meal. You can make larger quantities and store in a freezer for up to a year.
Add 6 tbsp of h20 to 2 tbsp of flax meal and set aside. The mixture will form a gel and that’s what will help bind the cookie much like protein does.
Add all dry ingredient in a medium size bowl (flour, spices, baking soda, baking powder) and set aside.  In a separate bowl whip the butter until lightly fluffy, adding the sugar and vanilla to the mixture. Using a electric hand mixer at low speed add in the flax gel. Mix well. Add in flour mixture and mix until a thick consistency is formed. Stir in oats and nuts until evenly distributed.
Once the dough is ready. Place about 1 tbsp each of the mixture onto parchment paper/cookie sheet and bake at 400F for about 20-25 min (or longer)