RECIPES

How we eat and what we eat is foundational to who we are, it defines us. 

Words about food, c’mon! Ancient books are so full of knowledge it would take more than a lifetime to learn about all the wonderful things that grow on this blue ball we all live on.

I hope you’ll engage and together we can explore the infinite possibilities… all written down in the form of recipes.

RECIPES

Chiamigos Banana Split

from Chiamigos  Ingredients  1/3 cup (50g) Chiamigos Chocolate Banana Nut pudding mix 1/3 cup (50g) plant-based milk or water 1 banana, sliced 1/4 cup (<14g)

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RECIPES

Caribbean Spiced Nuts

from The Vibrant Caribbean Pot  This book would not be complete if I didn’t share one of my dad’s favourite snacks. Roasted with a wonderful

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RECIPES

Saltfish

from Granny’s Kitchen Preferably eaten with ackee and/or fried dumplings. Serves 4-6 Ingredients: ½ pound boneless salted codfish ½ cup vegetable oil 4 cloves garlic,

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RECIPES

Baked Eggs

from British Columbia from Scratch  I enjoyed many versions of baked eggs, or oeufs en cocotte, during a summer in France where they often served

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RECIPES

Oyster Stuffing

from The Oyster Companion  This stuffing is perfect to accompany a Thanksgiving feast or as a dish on its own with a side salad and

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RECIPES

Michelle’s Potato Salad

from Terry Fallis  Here’s a family recipe from my sister-in-law for potato salad. It’s become a staple summer dish for us for many years now. 

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RECIPES

Shrimp Kakkan

from Coconut Lagoon Kakkan means “chili-based” but this dish isn’t super fiery, as one might think. The dominating spice, Kashmiri chili powder, is quite mild

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