All posts tagged: healthy

Cajun Blackened Salmon Patties

Hey everybody! I hope you are ready to try these Louisiana-inspired Cajun Blackened Salmon Patties! These patties/burgers/croquettes/cakes are soo delicious that it won’t matter what you call them! They have just enough spice to give a little kick, are super easy to prepare, and are very versatile- you can have them for breakfast, lunch, or dinner! It’s no secret that Louisiana’s food is hugely influenced by the Caribbean, and while the historical reasons behind this are (like much of American history) tied to the slave trade in the 18th century (which resulted in the forced co-mingling of settlers from France, Portugal, and Spain alongside enslaved people from African and Caribbean descent in the Louisiana colony), the Cajun and Creole peoples have used their food to construct their own narrative. Both Cajun and Creole food tell a story using bold flavors that combine various cultures into one harmonious dish. And it’s a very triumphant (and delicious) story! For me, Cajun food is the perfect example of “fusion” cuisine: it starts off with spices that I am …

Seafoam Green Smoothie

Happy Sunday! Today’s post is pretty short, mostly because I need you all to go make this Seafoam Green Smoothie as soon as possible! This is NOT your typical green smoothie, it’s packed with a ton of unique ingredients that will help boost your energy all week. In addition to the green spirulina (hence the “Seafoam”), this smoothie has a little Caribbean twist because it uses frozen plantains and fresh coconut! This week has been pretty hectic. Work has been picking up and I also traveled to attend a friend’s wedding. The wedding was absolutely beautiful and gave me a chance to reconnect with friends that I have not seen in a while. But now that I am back, I have so much work to catch up on! Since I was traveling, I was not able to meal prep this week, meaning all my meals will be based on what I have in my pantry and freezer. That also means that for breakfast this week, I will be eating a TON of smoothies like the …

Red Peas and Kale Stew

Happy Sunday! It’s October, which means soup season has officially arrived! This Red Peas and Kale Soup is hearty, flavorful, and takes no time at all to whip up! This soup is the definition of “comfort soup” and is guaranteed to keep you warm this fall. Soups are one of my favorite foods. There’s just something so comforting about a warm bowl of broth that combines many different flavors into one spoonful. People often associate soup with cold weather, and because of that, might not expect soup to be very popular in the Caribbean. But that’s not true at all! The Caribbean has many different types of soup, with some of the most popular being chicken foot soup (our version of a chicken noodle soup) and manish water (with goat and green bananas). The Caribbean is also famous for many different kinds of peas soups (in Jamaica, we say “peas” instead of “beans”). This recipe is loosely inspired by red peas soup, a thick and creamy soup traditionally made from uncooked red kidney beans that …

Grilled Peanut Crusted Suya Chicken Kebabs

Happy Sunday! I have received a lot of requests for meals that include meat, so today, I bring you… MEAT! These Grilled Peanut Crusted Suya Chicken Kebabs are my take on the popular West African street food. These kebabs have a unique spicy flavor and are SOO GOOD! Suya refers to the grilled meat kebabs popularized in Nigeria and other parts of West Africa by the Hausa people. Suya can be made from a variety of meats, most often beef or chicken, but also intestinal meats such as kidney or tripe. What makes suya different from other kinds of grilled skewered meat is the marinade, made from a blend of ground peanuts and various spices. After the suya meat marinates, it is grilled to perfection and served with even more spices. When I first learned of suya, I instantly fell in love. I think as a Caribbean, my appreciation for spice and a great marinade got me hooked! And it didn’t hurt that the suya marinade included peanuts, one of my all time favorite things. What’s better …

Tropical Root Vegetable Salad | Sweet & Sorrel

Tropical Root Vegetable Salad with Salsa Rosada Dressing

Hi lovelies! I took a week off from posting on the blog to work on some new recipes for the fall, and today I am back to share this Tropical Root Vegetable Salad with Salsa Rosada Dressing! This salad is packed with a colorful mix of fruits and roasted vegetables and is finished with my version of the popular Latin American sauce/salad dressing. It’s vibrant and fun! Read on to learn more. This past week away from the blog has been a bit sad, because I truly enjoy posting and hearing from you all every Sunday. But it has also been rewarding. This week has helped me to set a vision for the blog. I have always wanted Sweet & Sorrel to be a place where I can share a bit of myself through my food. My vision is to continue to post recipes inspired by the flavors of the Caribbean (which includes many different parts of the world since so many countries have influenced, or are influenced by, the Caribbean!). But I also want to challenge …

Carrot Yogurt Popsicles | Sweet & Sorrel

Carrot Coconut Yogurt Popsicles

Hey all! This is the last weekend of August, and that means summer is coming to an end…or it’s supposed to! But the weather here in D.C. is HOT. I mean the kind of hot that makes me not want to turn my stove or oven on at all! Which means it’s the perfect time for Carrot Yogurt Popsicles! These simple Popsicles are the perfect way to beat the heat– they are easy to make, delicious, and healthy! They are an awesome option for breakfast or a quick snack. I mentioned in one of my earlier posts that my mom and I love to make fresh juices, especially fresh carrot juice. It is a labor intensive process but SOOO worth it. Fresh carrot juice tastes so good! My mom would convince me to help her make the juice by telling me that it would help my eyesight, which was destroyed after years of reading books. Nerdy, I know! I bought my mom’s story and was her willing assistant. Drinking all that carrot juice didn’t have …

Grapefruit Coconut Bars | Sweet & Sorrel

Grapefruit Coconut Bars

Hello everyone! This is a very special day! Why? Today is the first time that I am featuring a dessert on the blog! Seriously guys, this is big news. I’m in full on happy dance mode over these Grapefruit Coconut Bars! These no-bake bars are a yummy mix of all things tropical and are (gasp!) kind of healthy for you! Plus, they are very easy to make! I know the past two recipes on the blog have featured some ingredients that I dislike (ahem, coffee), but let me be clear — I LOVE dessert! Chocolate has never done wrong in my mind and cheesecake is a gift from the heavens. But desserts often get a bad reputation for being overly sweet and full of calories. I don’t know about you, but my idea of a great desert is something that satisfies my sweet tooth without making me feel guilty after I eat it. This usually means that I am drawn to desserts that are made from fresh fruits and real ingredients. Not only are these kinds …

Ackee & Saltfish with Plantain Gnocchi | Sweet & Sorrel

“Ackee” & Saltfish with Plantain Gnocchi

Hey everyone! Cheers to another Sunday in August. August is one of my favorite months of the year: the weather is (usually) sunny, there’s always something fun to do outside, and best of all, August is the month many Caribbean countries (including Jamaica) celebrate their emancipation and independence days. So in honor of Jamaica’s birthday, this week’s recipe is a spin on Jamaica’s national dish! Keep reading to find out how to make this amazing “Ackee” & Saltfish with Plantain Gnocchi! Ackee is a fruit that originated in West Africa. When the fruit ripens, the ackee pod opens up to reveal a soft yellow meat that Jamaicans cook and pair with steamed saltfish (salted cod). As a child, I used to love separating the ackee from its large black seed and eating the cooked ackee fruit. But as I got older, something changed. Which leads me to a confession – I actually really dislike ackee! Including last week’s Coffee Crusted Tofu Salad, this is the second week in a row that I’ve made a dish …

Coffee Crusted Tofu Salad with Turmeric Ginger Vinaigrette

Hi all, Welcome to the first Sunday in August! It’s been an awesome month so far, mainly because only 5 days have gone by. But those 5 days matter, because it means there are now that many fewer days left of summer. Boo! The transition from summer to fall also means its time for me to start thinking about swapping out my summer recipes for fall ones. Usually, that means replacing my go-to salads with warm, hearty bowls of vegetarian chili and soups. But this D.C. weather has me all out of sorts! One day it’s rainy and cold, the next day it’s 90 degrees! Sometimes I have no idea whether to make a summer meal or a winter meal. Which is why today, I’m sharing the recipe for a Coffee Crusted Tofu Salad with Ginger Turmeric Vinaigrette. This salad is the perfect “I have no clue what season it is” meal option, because it can work in any weather. Read below to find out more! Let’s get one thing out of the way first …

Basil Cantaloupe Lemonade | Sweet & Sorrel

Cantaloupe Basil Lemonade

Hi there, Today’s post is coming a day early because I am traveling tomorrow and because this Cantaloupe Basil Lemonade is too good not to share right away! This refreshing freshly made juice is absurdly easy to make, good for you, and is a perfect way to stay cool in this summer heat! The Caribbean connection here is actually not to the ingredients, but to the process of making fresh juices. My mom and I often make juices together from scratch. I think the first one we ever made together was carrot juice. It is a labor intensive process and I would assist with cleaning, peeling, and chopping all the carrots. My mom would then blend the carrots with water and painstakingly strain the mixture until it became carrot juice. Then, she would flavor the juice with condensed milk (she would always leave some milk over so I could eat it!) and allow it to chill. I don’t know if she learned the recipe from her mother, but it will always be a memory (and …