Recipe

Island Curry Powder

INGREDIENTS

• 1½ tbsp turmeric 
• 1 tsp cumin 
• 1 tsp garlic powder 
• 1 tsp mustard 
• 1½ tsp allspice 
• ½ tsp ginger, thyme, cinnamon, nutmeg, cayenne, black pepper 
• 1 tsp salt

INSTRUCTIONS

1. Combine all spices together. Store extra in airtight container.

Curried Potatoes

INGREDIENTS

• 3-4 cups of chopped 1½” cubes sweet potato or winter squash (butternut etc.) 
• 1 cup red onion, chopped 1½” 
• 1 cup red bell pepper 
• 2 tbsp coconut oil 
• 1 tbsp island curry powder 
• 1 heaping tbsp brown sugar 
• 3 tbsp coconut milk

INSTRUCTIONS

1. Toss squash or potatoes, onion and pepper in coconut oil, sprinkle with curry powder and sugar, toss to mix . Spread on oven sheet and roast at 400 until done – about 20 minutes until brown.

Tropical Salsa

INGREDIENTS

• 1 cup mango, pineapple (fresh or canned) or Kiwi Fruit, cut small
• ¼ cup red bell pepper, cut small
• ⅛ cup minced red onion or scallions
• 2 tsp jalapeño or other hot pepper, minced
• ½ cup cilantro leaves
• Juice of ½ lime
• 2 tbsp coconut milk
• Salt to taste

INSTRUCTIONS

1. Toss ingredients together and serve.

Black Beans

INGREDIENTS

• 1 can black beans 
• 1 tsp garlic powder 
• ½ tsp thyme

INSTRUCTIONS

1. Simmer over low heat for 10-15 minutes.

Jerk Marinade

INGREDIENTS

• ½ cup scallions 
• 3 big cloves garlic 
• 1 small Scotch bonnet chili or 1 medium jalapeño 
• 1 tbsp ground allspice 
• 2 tbsp thyme 
• Juice of 1 lime 
• 2 tbsp red wine vinegar 
• ¼ cup canola oil 
• 1 tsp salt

INSTRUCTIONS

1. Blend it all up in blender or food processor.
2. Marinade chicken thighs, pork chops or pork tenderloin for 24 hours. Marinade shrimp for a couple of hours.
3. Grill or roast as you want.

ASSEMBLE YOUR BOWLS

White rice, Black beans, potatoes or squash, jerked meat if you like, with spoonfulls of tropical salsa.