Times have become so uncertain these days so we've: taken time to either reflect transform or make changes to our day-to-day lives (if you're lucky you've done all three). A part of my reflections have been going back to my roots. I'm first generation American in my family but I have the fondest of memories thinking about my experiences of visiting Jamaica as a child. One very vivid memory I have was staying with a grandaunt out in May Pen. When I say country.... I mean: chickens, cows, well-water, etc. C-O-U-N-T-R=Y!
One fun thing I did learn in my stays there was how to make some of the traditional delicacies, but most of all the treats. Come on, I was a kid! I've always wanted to replicate some of these simply recipes but found myself never having or really making the time to do so, but now with this COVID-19 way of life I can't say I have all the time in the world but there is definitely leftover energy in the day to devote some attention to things I like or enjoy doing.
With that said, I have such an affinity for coconut and ginger, two robust and flavorful ingredients that work so well with many things, but when working in tandem they pack such an amazing 1-2 punch! Please see my recipe for Traditional Grater Cake, which are basically shredded/grated coconut clusters.
How to Make Grater Cake
Roasted Beef Tenderloin, what better way to impress your dinner guests for the holidays? Thanksgiving will be here sooner than we know it! The question is how do you intend to spend your holiday, will you be serving or eating? Well if you plan on serving, roasted beef tenderloin is not as difficult to make as you may think it is. This way your guests will be impressed and stomachs content and you will not only look like Martha Stewart to your family, but if cooking for your friends they will think you will be good enough to go up against Bobby Flay (just kidding, no on ever beats Flay, ha!).
For years, I’ve always detested the taste of soup. It felt like I was like drinking “dirty water”; flavorless and a waste of time. As I’ve grown older and more health conscious (i.e. fasting and clean eating), I’ve learned that homemade soup plays such a positive role in our nutrition. Not only is soup good for the common cold and flu, but also the ingredients in homemade soups provide such a variety of benefits. Homemade soup contains vitamins, minerals, antioxidants, some fat, as well as, the protein and carbohydrates needed to boost the body’s immune system to help fight off bacteria and strengthen white blood cells. It provides much-needed support to the body when it is not getting the necessary nutrients due to sickness, and has been known to help suppress coughing, as well as, chest and nasal congestion. We all know fresh vegetables are best for the body (in sickness and in health) as we should have about 6-8 servings of them a day anyway. Not to mention it’s so easy to make, nutritional, and low in calories, too!
My true passion is not just in the science and creativity behind the ingredients of food making but is also in the sense of togetherness and community that food and libations bring to table!