travel

Coco-plum juice

“The discovery of a new dish does more for human happiness than the discovery of a new star.”
- ‘The Physiology of Taste’ (1825)

You know me, I love discovering plant food that I'm unaccustomed to, it gives me a real buzz. So on this latest trip to Jamaica, Otaheite apples, (also known as Jamaican apples, Coco plum, Rose apple, or for some, Ethiopia apple in some regions in Jamaica), are in season and so naturally I've been exploring this interesting fruit. It's texture is a like a pear, with a flavour somewhere between an apple and pear, not over-sweet and lends itself to being combined well with other natural flavours.

Otaheite apples are best eaten naturally, fresh from the tree and I've also been adding them to my smoothies with ginger and coconut water. Otaheite apples are so versatile and nutritious, they are a wonderful addition to your raw food kitchen for raw juice, raw pickle, raw chutney, raw jam, raw salsa etc. Additionally, the beautiful flaming red blossoms from the tree can be eaten in salads.

In Puerto Rico, they are used to make red wine with skin in place and white wine when peeled. Slightly under-ripened fruits are also used to make jelly and pickles.

They are also known as Pomerac in suriname, and Trinidad, Malay apple in Hawaii, and are available throughout the tropical world, including the Solomon Islands. As you can see above, the Otaheite apple can be enjoyed in many ways, try out the juice recipe above and let me know how you get on... I'll be adding more Otaheite recipes later.

One Love
Sistahintheraw x

Everald Brown (Jamaican artist 1917-2003) – Ethiopian Apple (1970), Collection: NGJ. "The central figure is both a otaheite apple and a symbol of the sacred oneness of humanity and nature"

Everald Brown (Jamaican artist 1917-2003) – Ethiopian Apple (1970), Collection: NGJ. "The central figure is both a otaheite apple and a symbol of the sacred oneness of humanity and nature"

Resource and Research:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4924819/
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532009001000013
http://www.getjamaica.com/Jamaican%20Food%20-%20Jamaican%20Otaheite%20Apple.asp

SISTAHINTHERAW RAW SOUL FOOD RECIPES FOR A VIBRANT NEW YOU!

Living Food = Vibrant You - Create healthier habits, try out one of my online wellness programmes, register here

To Celebrate my travels, look out for my new 'Raw Soul Food World Kitchen' recipe ebook coming to you soon.

Jamaican Sunrise Smoothie

Sistahintheraw's Jamaican Sunrise Smoothie

Sistahintheraw's Jamaican Sunrise Smoothie

I'm in the Jamaican sun again, this time I'm staying in the city of Kingston. Loving my usual pastimes - family & friends, exploring ever more raw food, arts and culture.

The sunrise is so spectacular anywhere on earth and I love the promise it conveys for the start of a new day! This morning instead of the usual solo coconut water, I decided to create a new smoothie, which is vibrant with its superfood energy. 

So here you are, play with it and enjoy the sunrise wherever you are.

One Love,
Sistahintheraw x

 

SISTAHINTHERAW RAW SOUL FOOD RECIPES FOR A VIBRANT NEW YOU!

Living Food = Vibrant You - Create healthier habits, try out one of my online wellness programmes, register here

To Celebrate my travels, look out for my new 'Raw Soul Food World Kitchen' recipe ebook coming to you soon.

Sistahintheraw's Kerala Curry

Today I have been trying a masala spice mix for vegetables inspired by my trip to Kerala last month (February 2017). If you have ever attended one of my classes, you will know that I love spices, for the flavour and for their medicinal benefits too.

Being able to enjoy these flavours in raw dishes is a great bonus and has made my transition away from my traditional cultural foods, towards new and exciting raw combinations an invaluable process.

Sistahintheraw's Kerala Curry

For the Rice:
2 cups cauliflower
¼ cup pine nuts
¼ cup dried shredded coconut
2 tbsp. lemon juice
¼ tsp ground green cardamon
Pinch Sea salt
1 parsnip

For the Curry:
1 cup cashews, soaked for at least 2 hours
1-2 cups coconut water
½ tbsp coconut oil
½ red onion, chopped
6 cherry tomatoes
½ lime, juiced
¼ cup desiccated coconut
1 avocado
1 inch ginger, peeled and grated
1½ tsp cumin
½ tsp cayenne pepper
1 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
2 garlic cloves, crushed
sprig of fresh coriander, sliced chilli, or other veggies, sprouts or herbs to garnish

For the Rice:
Using a food processor with the ‘S’ blade or a chopper, pulse the parsnip until it’s the size of small nuts. Add the cauliflower and pulse.Add the pine nuts for a final pulse and stir in the other ingredients. Set aside.

For the Curry:
Using a high-powered blender, blend cashews with one cup of coconut water until a creamy paste is formed. Add the other ingredients and use your judgment as to whether or not you need to add more coconut water, as to the consistency you prefer. Garnish sauce and serve with your previously prepared raw rice.

TIPS:
Add less water for a thicker and creamy sauce or more if you prefer a slightly runny consistency. Add 1 cup of other vegetables for a filling curry sauce - quartered raw mushrooms, broccoli or cauliflower florets, peas etc.
Add your favourite Indian chutney to the meal.

SISTAHINTHERAW RAW SOUL FOOD RECIPES FOR A VIBRANT NEW YOU!

Living Food = Vibrant You - Create healthier habits, try out one of my online wellness programmes, register here

To Celebrate my travels, look out for my new FREE Raw Soul Food Kitchen recipe ebook coming to you soon.