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.
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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!).
Ingredients

• 1 (4  pound) center-cut piece of beef tenderloin –
• Extra virgin olive oil (to coat roast, plus 3 tablespoons for sauce)
• Grill seasoning (i.e. McCormick Montreal Steak Seasoning)
• 5 whole roasted red peppers, coarsely chopped, well drained and pat dry
• 2 cloves garlic
• Handful flat-leaf parsley
• 1 cup pitted black olives, drained well
• Salt and pepper
• Crusty bread, sliced

Directions

• Preheat oven as high as it goes.
• Coat the meat with extra-virgin olive oil and grill seasoning (coat liberally).
• Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a small amount of water to the pan.
• Roast the meat for 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.
• Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
• Thinly slice meat against grain and serve with crusty bread and sauce.
• Serve Roasted Beef Tenderloin while hot, add potatoes or other vegetables to compliment your dish.

Are you planning to use this recipe for the holidays? Comment below!

​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!

Ingredients:

• 2-3 cubes chicken bouillon or 1 ½ 2 cups of chicken stock
• 2 cups water
• 2 cup celery (chopped)
• 2 cup carrots (chopped)
• 1 teaspoon of garlic (minced)
• 1 cup fusilli noodles (or any noodle of your choice)
• 3 scallions/green onions (chopped)
• 4 sprigs fresh thyme
• 2 chicken breasts (cubed and seasoned)
• 2 tablespoons of virgin olive oil

(Salt and pepper seasoned to taste. For a kick, hot sauce or red pepper flakes to taste)
Directions:

1. Combine water and chicken bouillon or stock in a medium pot (set to medium heat until simmering).
2. In a small pan, heat olive oil. Then, add minced garlic and toss until lightly brown. Set aside.
3. Add thyme, garlic, carrots, onions, and celery to water. Reduce heat and cover. Add seasoning as desired.
4. In a small saucepan, fill with water and heat until boiling. Once boiling, add cubed chicken and boil for approx 5 minutes. (I find that this keeps the chicken very moist, tender, and the raw chicken will not taint the broth you have already simmering). Stir occasionally.
5. Once the vegetables have lightly softened, drain and add the chicken cubes to your broth. Continue to simmer and stir occasionally.
6. Once the vegetables have softened and chicken is cooked all the way through (7-10 minutes), add desired noodles.
7. Simmer until the noodles are al dente; then remove from heat. *Noodles will continue to soften in the water, so you don’t want to overcook them. Also, the noodles will continue to expand and suck up some of the water. So, if you feel the need to add additional water, do so as long as it doesn’t change the flavor of the brew.*
8. Let cool for a few minutes and serve warm/hot.