Drizzle Citrus and Mint Vinaigrette Over Your Salad
A large part of helping our earth is to use every part of seasonal fruits and vegetables in a variety of ways
A large part of helping our earth is to use every part of seasonal fruits and vegetables in a variety of ways
Oven-roasted eggplant is the perfect Lent side dish. Roasting the eggplant adds a smoky element while also maintaining the meaty flesh of the melongene.
During the Lenten season, seafood options always seem to be far too few. Here's a vegetarian option to keep you satisfied.
This recipe for is full of colourful, fresh veggies which are tossed in an easy, homemade peanut sauce. It’s easy to make, truly delicious, and only takes 20 minutes!
This soup is all kind of creamy without any of the unhealthy stuff. We roast the cauliflower to add an extra layer of flavour and then blend it with nutty coconut milk and flavourful chicken stock.
It includes lots of fresh vegetables for fibre and nutrients. It’s the perfect, quick and delicious meal for the Carnival season.
A decadent dessert pudding that’s also healthy is completely possible with the help of full-fat coconut milk and chia seeds.
Most are used to a black eyed peas ‘cook-up’ and while that’s delicious we decided to dive into a lesser-known, but still tasty dish, ghugni (pronounced goog-knee).
It ain’t Christmas if a steamy bowl of stewed pigeon peas isn’t on the table. Coconut milk adds a backdrop of nuttiness while traditional burnt brown sugar and ketchup give it that familiar, smoky sweetness.
Corn is marinated in garlic, chandon beni and pepper—savoury down to the cob. The curry itself is especially delicious when made with grate-and-squeeze, fresh coconut milk.