All posts tagged: healthy

Skillet Jerk Salmon | Sweet & Sorrel

Skillet Jerk Salmon

Hi all, This Skillet Jerk Salmon is perfect for anyone who wants to make a memorable dish for their special someone this Mother’s Day.  This recipe is quick, easy, and super flavorful, and the best part is it only requires a few ingredients and comes together in one handy skillet. Happy Mother’s Day to all the moms out there! Whether you’re a mom who doesn’t want to be in the kitchen all day today (or any day!), or someone who wants to surprise a mom in their life but has no clue what to do in the kitchen, this recipe is for you. Jerk chicken is almost synonymous with Jamaican food, but chicken isn’t the only thing that tastes good jerked. Saying “jerked” sounds kind of silly, but I think it works! Anyway, seafood is my favorite kind of protein to jerk, because it adds so much flavor. Salmon is especially delicious when jerked, since salmon has a lot of healthy fats and really soaks up the jerk seasoning. Typically, I like to cook jerk salmon …

Baked Cinnamon Sugar Yucca | Sweet & Sorrel

Baked Cinnamon Sugar Yucca

Happy Sunday! I’ve got something a little different for you all today: Baked Cinnamon Sugar Yucca! It’s like fried yucca, but better because it’s baked, has cinnamon sugar all over, and is oh so GOOOD. Read on to learn how I make it. For some reason I’ve been craving sweet food lately, which is a problem because Caribbean food is often pretty savory. My solution? Turn savory into sweet. It took a little experimenting, but I think I’ve found the perfect savory ingredient to make sweet: yucca. Yucca, or cassava, is a starchy root vegetable, similar to a yam. You can grind it to make cassava flour, pound it out to make bammy, or dice it up and make fries. I made these sweet yucca fries by cubing some peeled yucca and cooking in boiling water for a bit. Then, cut the partially cooked yucca into 1/4 inch slices, coat them with oil, and bake them until they become gold and delicious. Drizzle with a quick homemade cinnamon sugar mixture while the fries are still …

Orange Mango Green Smoothie

Hi all, This Orange Mango Green Smoothie is the perfect way to sneak some healthiness into your morning. Healthiness? Yup, it’s a thing. And it’s especially important as the weather gets warmer outside. I don’t know what it is about warm weather, but it makes me want to eat all the things I know aren’t the best for me — ice cream….. barbecue ANYTHING… more ice cream. But I recently came up with a theory: if I’m able to get some of the stuff that’s good for my body early in the day, I’m less likely to crave the not so good stuff. Sounds plausible, right? So here goes! This 5-minute smoothie is a super easy way to sneak in some greens and fruits, while at the same time filling me up and giving me energy throughout the day. For the liquid, I used the juice from a few freshly squeezed oranges, as well as some fresh coconut water. Then, it’s all about the fruits. Here, I used bananas, green apples, and mangoes. Finally, because …

Red Bean Dip | Sweet & Sorrel

Red Bean Dip

Happy Super Bowl Sunday! Its game day, so we need a game-day worthy recipe, and this 5 minute Red Bean Dip is the perfect choice! Alright guys, I’ll keep it short today. I’m sure many of you have had a Mexican-style bean dip before, whether it was a cheesy re-fried bean dip or a black bean dip. Today’s dip is a bit different because it’s made from red kidney beans, which are often used in Caribbean cooking (think rice and peas). This bean dip also has only 5 ingredients (minus salt and pepper), takes less than 5 minutes to make, ANNND its vegan. BAM! Who said game day couldn’t be good for you?! This recipe is so easy and healthy, and its perfect for a crowd! You can cook it on the stove or just throw it into a slow cooker and forget about it. Give this dip a try and let me know your thoughts in the comments below. Also be sure to tag #SweetandSorrel. Ingredients 1 15.5 oz can red kidney beans (do …

Breakfast Oatmeal Cookies

Hey all! These vegan Breakfast Oatmeal Cookies are hands down my favorite thing to eat right now. They’re  so easy to make and are packed with lots of nutrients. Who said that an on the go breakfast can’t be both both delicious and healthy?! If you know one things about Jamaicans, it’s that we take breakfast seriously. Breakfast is usually a heavy meal of yams, dumplings, bananas, and some kind of meat. It makes sense, since the idea is that breakfast is supposed to set you up for the long day ahead. But as much as I love a traditional Jamaican breakfast, it just doesn’t work with my schedule. I’m often running out the door in the mornings to try to make it to work and don’t have time to make a full meal, yet alone sit down to eat it! That’s why these oatmeal cookies are the perfect solution. These cookies are easy to make ahead of time, and can last me the whole week. Even better, because they are homemade, I can customize …

New Year Spring Rolls with Peanut Dipping Sauce

Happy 2019! The first Sunday of the new year ushers in new beginnings, and there is no better way to start the year than with these New Year Spring Rolls with Peanut Dipping Sauce! This East-meets-West (Indies) take on fresh Vietnamese spring rolls is a bright, colorful recipe that takes only 10 minute to make and tastes amazingly delicious. The start of another year has inspired me to try some new things, and this dish is one of them. For one thing, this recipe is Asian inspired, a first for the blog. I liked the idea of starting the new year by trying to make food from a different part of the world, and the challenge of trying to add Caribbean flavors to an Asian dish was pretty exciting. It was also surprisingly easy as Vietnamese and Caribbean food actually overlap quite a bit! Fruits like mangoes and herbs such as mint are commonly used in both cuisines and both are featured in this recipe. The second new thing about this recipe is that it …

Sorrel | Sweet & Sorrel

Sorrel

Hello all! I am really excited for today’s post, because I FINALLY get to post the recipe that serves as the inspiration for this blog. A lot of people have asked me why I chose the name Sweet & Sorrel. When I got the idea for this blog, I knew I wanted it to be inspired by the things I ate growing up in a Caribbean household, and it was important to me that the name of the blog reflect that as well. I spent time thinking about some of my favorite foods and (after deciding that Oxtail wasn’t going to fit neatly into a blog name), I settled on Sweet & Sorrel. Sorrel is the name for a Jamaican drink that is made with dried sorrel (i.e. hibiscus) flowers, ginger, spices, and (of course) rum. This drink means a lot to me and I’m so delighted to share it with you all. No twists, no amendments, just my mom’s recipe. Sorrel is usually a special event drink (because it takes a lot of time …

Passion Flower Waffles

Hi all, It’s been so long since I last posted. I spent the past few weeks traveling (yay) but caught a cold as soon as I returned (huge bummer!). I’m finally feeling well enough to start cooking real food again, and for my first meal, I made these Passion Flower Waffles! These waffles are inspired by my recent trip to Brussels, but I put a little twist on them by infusing the batter with passion flower extract. It’s an easy, fun recipe that will shake up your weekend pancake/waffle routine! I have so many amazing things to say about my trip to Brussels. I was awed by the architecture, the people, and of course, the food! We had a tour guide lead us around the city, and I learned so much. Before going to Brussels, I didn’t realize that the Belgian waffle and liege waffle were actually two different things. I thought both referred to the sweet round-shaped waffles that are made using pearl sugar crystals, but it turns out that’s only the liege waffle. …

Callaloo Pastries

Hey there! Today I bring you Callaloo Pastries! These cheesy pastries are so easy to make and are perfect as an appetizer or snack! They are made with puff pastry dough that’s been filled with greens, cheese, and onions and baked to perfection. Save this recipe now, because I guarantee you’ll be coming back to it over and over again! Ya’ll, I’m actually really proud of these callaloo puff pastries. But I also realize many of you may have no idea what callaloo even is! So I digress. Callaloo is a type of leafy green that is very common in Jamaica. It’s pretty hard to come by in America, but fresh spinach is a great substitute. Just don’t try to use kale or collard greens… my family and I learned that the hard way. Callaloo is traditionally eaten stems/stalks and call, but trust me, kale stalks (or even worse, chard stalks!) are sooo NOT tasty. Nope, don’t do it. Okay back to the recipe! For the filling, just chop up fresh callaloo (or spinach 🙂 and make …

Kabocha Squash Curry | Sweet & Sorrel

Kabocha Squash Curry

Happy Sunday! It’s officially fall here on the East Coast, which means it’s now squash season! This Kabocha Squash Curry is the perfect cold-weather meal. It’s healthy, hearty, and full of flavor. First, a confession: most West Indians aren’t familiar with the term squash. In Jamaica, we call every squash a pumpkin. Seriously! Butternut squash? That’s pumpkin to a Jamaican. Acorn squash? Yup, that’s pumpkin too. Spaghetti Squash? This is not very common in Jamaica but we’d probably call it pumpkin. And of course the traditional Halloween pumpkin is called a pumpkin. It can get pretty confusing! I remember one day after coming to the U.S., I was out grocery shopping with my mom and we were talking out loud, trying to figure out which of the items labelled “squash” was actually the West Indian pumpkin we were used to eating. A fellow shopper overheard our discussion and walked over to us, asking if we were Jamaicans. When we said yes, he said he knew we had to be because we were calling everything pumpkin. …