Saturday, 24 November 2012

Cheapside Market Haul

 Photo of Cheapside Market courtesy of BusinessBarbados.Com

This morning I headed over to Cheapside Market as I typically do on a Saturday morning. I came home and spread out all the gorgeous fruits, vegetables, herbs, and spices and realized how blessed I am to be able to get so much local food for such an amazing price. Here's what I bought:

  • 1 pound spinach
  • 1 pound cucumbers
  • 1 pound sweet peppers
  • 1 pound carrots
  • 1 pound tomatoes
  • 1 head of lettuce
  • 14 bananas
  • 2 plantains
  • 1 dozen eggs
  • 1 pound of limes
  • 10 golden apples
  • 1 papaya (2 pounds)
  • 1 pound of onions
  • 1 pound of pumpkin
  • 1 bunch of thyme
  • Cayenne
  • Nutmeg
  • Coriander
Grand total: $63 Barbados dollars or $31.50 US/Canadian!!! 

All of this food is grown locally with the exception of the onions and the spices. What's even more amazing is that every weekend I get to talk to and interact with the farmers and vendors who pick the produce that feeds a nation. There is nothing better than knowing who is selling you your food and knowing where it comes from. I urge you, where ever you live, to frequent and support local farmers, local food, and local industry. It makes sense/cents!

And of course I couldn't resist taking a picture of my future meals...

Thursday, 22 November 2012

Smoothie City


My cousin Laila came to visit me about 3 weeks ago  and we had an amazing time getting into all kinds of things. From trying out new restaurants (look out for a post featuring one coming soon!), paddle-boarding, reading loads of books, and of course....making food. She's very health conscious and always inspires me to eat better, and before she came I'd gotten into breakfast smoothies. Let's just say that when she got here smoothie making really kicked into high gear. Green smoothies in particular were a favourite! I love how I feel after having one for breakfast, and the benefits of having a totally raw meal to start your day is a no-brainer for good health.

Here are 2 smoothie recipes that I've put on heavy rotation: a Green smoothie and a Pumpkin Pie Spice smoothie that could easily pass for a dessert.



Green Smoothie:

  • 3-4 kale leaves, washed (you can leave the stems on or save them for something else like a juice)
  • 1 tablespoon of flaxseed
  • 1.5 cups of very cold water
  • 2-3 bananas
  • 1/2 cup of oats (optional)

Put everything in the blender, and let it go on high for about 2 minutes. 


Pumpkin Pie Spice Smoothie



  • 1/2 cup pureed pumpkin (not canned. I suggest boiling then pureeing fresh pumpkin). Or use 1/2 cup grated raw pumpkin
  • 2 frozen bananas
  • 1/2 cup unsweetened vanilla or plain almond milk
  • 1/2 cup cold water (or ice if your bananas aren't frozen)
  • 1/2 cup old fashioned oats
  • 1 tablespoon flaxseed
  • 1 teaspoon grated ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon  nutmeg
  • 1/4 teaspoon ground clove

Put all the ingredients in the blender, let it go for 2 minutes and serve!

Tuesday, 6 November 2012

Bath, St John

Yesterday I took my 3rd trip to Bath, St. John which is on the east-coast of Barbados. This place is so special, and I really wanted to dedicate a post to it (with pics!). 

As you walk in, on the right is pure eastcoast beach- kind of rough, but not enough to push you out of the water. Lots of waves from the Atlantic Ocean, and few people (especially on a Monday afternoon). On the left is a hidden freshwater spring with a waterfall that lands into a pool. It's the juxtaposition of salty and fresh, hidden and apparent that gets me every time. Ideally I'd take a swim in ocean and head over to the spring and wash my body and hair off. Yesterday the serenity of the place had me leave my cousin to the beach and I literally chilled at the spring for a few hours. HEAVEN! 

 Here's a few pics of Bath:

Road leading to Bath
 Bath spring from a distance:

 These kind gentlemen escorted us to the main road the last time I was at Bath with a friend from Trinidad (shout out to X)

Pictures of the Bath waterfall

Bath Beach

Sometimes it takes a waterfall to remind us to slow down, enjoy life, and love every single second.

Sunday, 4 November 2012

Vegetable Coconut Curry


Curry is one of those foods that everyone has a special way of preparing, and that's why it is so good! This recipe is a hodge-podge of methods I picked up from my father, friends, and the Food network. The 3 F's never let me down. 

A word to the wise: I definitely recommend toasting the spices first. It brings a real smokiness and deepens your food. Don't start toasting at a high heat, and keep your nose open. You will be able to smell the spices before they burn, and burnt spices are no good!

Starting with a toasted curry spice, here's a recipe I love making with beautiful, local veggies and fruits from Cheapside Market in Bridgetown.


Curry Spice:

  •          1 tsp ground geera/cumin
  •          Half tsp coriander
  •          1 tsp turmeric
  •          2 tsp curry powder
  •          5 cloves
  •          1 tsp masala (I did not have any so this was left out)

Toast in the pan until fragrant, then set aside in a bowl.


  •          2 medium onions, chopped
  •          3 cloves of garlic, chopped
  •          1.5 tsp grated ginger
  •          1 medium eggplant
  •          1 large carrot, cut in thick circles
  •          2 small sweet peppers (any colour), cut up
  •          1 medium eggplant (I used half of a large leftover one), cubed
  •          3-4 good sized potatoes, cubed
  •          5 leaves of kale, chopped
  •          Generous amount of Coconut milk or creamed coconut

Sauté onions until soft, add garlic and ginger when the onions get fragrant, and almost translucent.

Add carrots and potatoes, cook for about 5 mins.

Add all the vegetables except the kale. 

Add the curry spice, gently turn the mixture. 

Add water to about halfway up the pot. You can add some salt now too if you're using that.

This is how a pot of mine looked pre-kale and creamed coconut:


And a close up just because

 Turn the heat down and let everything get delicious together.

Add the kale and creamed coconut or coconut milk. Stir together.

Cook the curry for about 20 minutes, or until potatoes are tender

When it's done it should be all stewed down and delicious looking
Kind of like this... 

Serve with brown rice, basmati, nan/roti, or alone.

Saturday, 21 January 2012

Callaloo 2 Ways

I've been obsessed with callaloo since a friend gave me some at a farmers market in Toronto last fall. When I came back to Barbados I started searching everywhere for it and finally found some at Cheapside Market  and then some more in my step-mom's backyard (oh the irony). Callaloo here is much smaller and more tender than the kind you may find in Toronto or Jamaica and Trinidad which is where I've had it. I also found out that Bajans don't really eat these greens as often as Trinidadians and Jamaicans do! Too bad because it's nutritious, delicious, and takes a few minutes to make. It's a good source of vitamins A and C, calcium, iron, potassium, riboflavin, ....basically all the good stuff! So in honour of callaloo, I'm showing 2 ways I like to prepare it.


Stewed Callaloo

  •           2 cups of callaloo leaves and small stems
  •           Half onion, chopped
  •           1 garlic clove chopped
  •           Half tomato, copped
  •           1 tsp olive oil
  •           1 tsp cumin
  •           ½ tsp chili powder
  •           Salt and pepper to taste
  •           Hot sauce (optional)
  •           Creamed coconut (optional)

Separate the callalou placing its leaves and smaller stems in a strainer, wash thoroughly

Chop up the tomato, onion, garlic, and callalou stems 
Sautee onions in oil first, when they are soft add garlic.

Place all the callalou in the pan- it looks like a lot but it will cook down quickly. Add tomatoes and gently turn all vegetables until combined.

Season with salt, pepper, cumin and chili powder. Cover and let stew for 10-15 minutes. 

Add the optional (but highly recommended) creamed coconut and hot sauce towards the end, stirring until completely dissolved into the stew.




This is great over rice, yams, potatoes, or any starch.


Callaloo Green Smoothie

  •           2 cups of water 
  •           1 cup callaloo leaves and small stems
  •           1 carrot, chopped
  •           1 tbsp fresh ginger, chopped
  •           Juice of half a lime/lemon

Separate the callalou leaves and small stems. Place in a strainer and wash thoroughly

Place all ingredients in a blender, add water last. 

Blend on high for 2 minutes until all ingredients are broken down

Yes it looks like a lime green monster, and yes you will feel amazing after drinking it!

How do you like your callaloo?