KGN. Kitchen magazine | Oct 2012 by Leisha Wong

CONTENTS

IN SEASON Pear Power

OPEN DOORS Fast and Fresh

BLOOMINâ&#x20AC;&#x2122; CHEF Food of the Gods

HOME COOKING Inspiring Vegan

26 29

HEALTH Go Slow

SLIDESHOW Highlights from our Jamaica! Jamaica! Celebration, September 1, 2012

PURE COCKTAIL Morning Bliss

KITCHEN CREW 101 From Soil to Sea

FOR STARTERS Can I have Fries with that? BAKE BABY BAKE Falling for Treats

Editor: Leisha Wong Contributing Writers: Karla Henry, Jessica Hylton, Kristina Kerr, Claudette Powell, Jacqui Sinclair Photographers: Jessica Hylton, Dwayne Watkins, SKKAN Media, JIK Photography Design: Sharky Publisher: Kingston Kitchen Ltd. 10 Deanery Road, Kingston 16, Jamaica Email: kingstonkitchenja@gmail.com Tel: 876-869-7093 www.kingstonkitchenja.com Printed in Jamaica by The Herald Printery Advertising Sales for Kingston Kitchen 2011-2012 by M&M Media Ltd. 69 - 75 Constant Spring Road, Unit 6, Kingston 10, Jamaica. Email: messadomedia@gmail.com Tel: 876-977-6745 / Fax: 876-622-3916 Reproduction in whole or in part, without written permission from the publisher, is prohibited.

WELCOME Farm Fresh Goodness

From left: (Back) Leisha Wong and Melanie Miller; (Front) Robyn Fox of Food Basket Jamaica and EITS Café, and Anna Kay Tomlinson of Miss T’s Kitchen.

Yes, Jamaica is the land of wood and water, but it’s also the land of abundance. It is a land where our soil is so fertile that we produce some of the world’s finest crops: ginger, coffee, bananas, pineapple, pepper, and the list goes on. It’s something to do with our soil. It concentrates the essence, delivering a product that is potent, vibrant and alive. This issue is dedicated to Jamaica’s farms, to the farmers, to those who toil the land, and produce some of the island’s finest fresh produce. It is dedicated to the people who are working to shine a light on the beauty of vegetables, on their raw and natural goodness, and redefine the expectations of them. If you are interested in following the vegetarian route, turn to page 19 for our cover story, From Soil to Sea, and try the delicious menu courtesy of Anna Kay Tomlinson, of Miss T’s Kitchen in Ocho Rios. You can also follow the story of burgeoning vegetarian catering duo, Kushites Catering (page 13, Food of the Gods) and be inspired by their respect for ancient traditions. As always, we stop in with our regular featured foodies, Claudette Powell, (page 26, Can I get Fries with That?) and the ever-inspirational wellness expert, Karla Henry, (page 32, Go Slow). For a little treat, head over to our resident baker, Jessica Hylton (otherwise known as Jessiker Bakes), for some spicy fall goodness. Thanks as always for sharing some time with us, we really do appreciate it. For those of you visiting Kingston Kitchen for the first time, we welcome you! And for those who are returning, we say welcome back! Be inspired by our recipes…and always Eat Good!

Foodie Love, Leisha, Melanie and Jacqui

We have been DWP’d! From left: Melanie Miller, Dwayne Watkins of Dwayne Watkins Photography, and Leisha Wong Photos: Dwayne Watkins

By Jacqui “JuicyChef” Sinclair

IN SEASON

PEAR POWER The natural beauty and strength of eating green.

Avocados, potent and packed with nutritious goodness, have often been nicknamed a “wonder fruit” (yes, it is in fact a fruit), due to its extensive list of natural healing powers. It is the one high-fat food option that is actually good for you (high mostly in monounsaturated fates otherwise known as the good fats), as well as rich in potassium, B vitamins, vitamin E, vitamin k, and fibre. And to top it off, nothing tastes sweeter than a thick, luxurious slice of pear (as Jamaicans call it), spread on hardo bread, a little sprinkling of salt. Am I right? But Jamaicans are not the only people that revere this great fruit. It is probably most well known in Mexico (where it dates all the way back to 10,000BC) and the guacamole dish, however, in the Philippines, Indonesia, Brazil and Southern India, avocados are 6

frequently used in milkshakes, ice cream and even desserts. In Ethiopia, avocados are made into juice, by mixing with sugar and milk or water, served with a health tonic and a slice of lemon. Blessed with an avocado tree in the garden, my family and I have to get creative annually with the glut produced as soon as the first batch appears on the tree. Sometimes it’s a competition between us and the local birds—that also enjoy the fruit—to pick them before the wild parrots, bald plates, or the irritating black birds descend on the branches and gleefully pick away at them. Not only do I eat this beloved fruit au naturel or topped with flaky sea salt, but consume it in salads, guacamole, and as a chilled soup for a light lunch.

IN SEASON

JuicyChef’s Chilled Avocado Soup This is perfect as an elegant starter served with crostinis or for a light yet delicious lunch on a hot day. Make sure the avocados are firm and ripe. Serves 4.

JuicyChef’s Creamy Dairy Free Avocado Smoothie A few years ago, a natural food doctor introduced me to avocados in smoothies and ever since I have been experimenting with different combinations, pairing avocado with other fruits, nuts and seeds, even dark chocolate or carob powder which is a distant cousin. Avocado’s have a natural creamy texture, which lends itself beautifully for a delicious mouth feel for a non diary treat. Serves 2. Ingredients 1 medium avocado, cut in half, skin and central seed removed 1 cup coconut milk 1 large banana, peeled and cut into large chunks 4 plump prunes 1 tbsp. Jamaican Logwood Honey Juice of 1 small lime Handful of ice cubes Pinch of grated nutmeg (optional)

Ingredients 1 small onion, finely chopped 1 tsp. oil, for sautéing 3 large ripe avocados, peeled, seed and membrane removed, chopped 1 large garlic clove, chopped 1 mild Scotch Bonnet, seeds removed and chopped 3 cups vegetable broth ½ cup cilantro, roughly chopped, reserve tablespoon ¼ cup parsley, roughly chopped, reserve tablespoon ½ tsp. cumin ½ tsp. smoked paprika ½ tsp. coriander Juice from 2 limes Sea salt and freshly cracked black pepper to taste Cream for garnish Method • Sauté onion in oil until cooked. • In a blender, add the onion plus rest of ingredients except the salt and pepper, reserved herbs, and cream. • Season blended mixture to taste with salt and pepper and chill for at least a couple of hours. • When ready to serve divide amongst four bowls and drizzle each bowl with cream and garnish with remaining herbs.

Method • Place all ingredients in the blender (except nutmeg) and purée until smooth. • Garnish with grated nutmeg (optional). • Serve immediately. 7

Interview by Leisha Wong

HOME COOKING

INSPIRING VEGAN

Ziggy Marley, join together to launch Ziggy Marley Organics, a line of fresh, chemical-free products, at the event’s closing party. Tomlinson will be creating a simple vegan-inspired menu, a passion that she shared with the Kingston Kitchen team during our cover photo shoot (turn to page 19 for recipes).

Redefining the vegan palate. But in between displaying her knife skills in the kitchen, and discussing “life-without-butter”, Tomlinson shares her food story with us. Q: How did you get into food? A: Kitchen time is magical time for me. It’s a time to create new flavours, and whip up great food, which always involves my family and friends in my kitchen at home. That’s really what got me into food; family and friends, and the compliments received. I didn’t even have any official training, it never occurred to me to go to cooking school. I love experimenting with food and have learnt from my own mistakes, observation and research over the years. Q: What was your first cooking job? A: A birthday party for 75 people. A friend who had great faith in me hosted it. This gave me the confidence that I really could do this cooking thing, and I opened Miss T’s Kitchen in Ocho Rios in April 2009.

photos by Dwayne Watkins

The food journey of Anna Kay Tomlinson, is one that speaks volumes about hard work, courage and dedication. In an industry that is notoriously tough and demanding, Tomlinson has carved a niche for herself (and her quaint Ocho Rios based spot, Miss T’s Kitchen), by creating fresh, delicious, local food, as well as an extensive variety of vegan options. And with no official culinary training, she is a testament to the nourishment of natural talent, one that will take her to the South Beach Wine and Food Festival in February 2013. There, she will join the ranks of Chef Cindy Hutson and Delius Shirley from the Coral Gables-based hot spot, Ortanique on the Mile; as well as Jamaicabased grill master Gariel Ferguson, of G’s BBQ; as Food Network personality, Guy Fieri; and reggae star,

Q: Who are your biggest influences when it comes to cooking? A: Family, friends, and my customers. I’m also inspired by Norma Shirley and Cindy Hutson, two women in the industry who really made their mark locally and internationally, promoting the versatility of Jamaican cuisine. Q: What makes you good at what you do? A: My passion and absolute love for food. My desire to continuously learn, and travelling to taste food every opportunity that I get. Q: Talk about the importance of vegan food to you personally. A: My husband is vegan, and as a doctor, he insists it’s the healthier way of living. So it’s extremely important to me. I must admit I find it a lot more exciting creating vegan dishes lately. They allow for so much more imagination. 9

HOME COOKING

Q: What do you think of the food scene in Jamaica today? A: The food scene has become extremely exciting. Chefs have become more adventurous using Jamaica’s own native ingredients and recipes to create eclectic fusion dishes. I think young chefs like Brian Lumley are adding an exciting addition to the scene and we should keep an eye on him. Q: What are your top 3 cooking essentials? A: Love, natural herbs and spices, and a sharp knife.

Q: What is your most memorable meal? A: Sea Bass baked with in a case of rock salt in Marbella, Spain. Q: What’s your favourite place to eat in Jamaica? A: Rojo at Spanish Court. Q: What are your plans for the future? A: Another location, a cookbook, and a line of Miss T’s sauces.

Interview by Leisha Wong

BLOOMIN’ CHEF

FOOD OF THE GODS Inspired by ancient traditions, Kushites Catering has their sights set on redefining vegetarian food in Jamaica.

Talk about destiny. Keisha McDonald and Kush Tafari, the two behind Kushites Catering, were drawn together by a shared appreciation for afrocentricity and Garveyism, as well as a “gluttonous love and desire for good vegetarian food,” McDonald explains. “We turned a hobby into a business, and in the spirit of Marcus Garvey, set out to create that which is absent, yet needed.” The duo formed Kushites Catering in April 2011, and they have quickly established themselves amongst foodies, with their diverse use of vegetarian and vegan options, dismissing the belief that vegetarian food is dull. The Kushites team shares their story. Q: Where was your first catering job? McDonald: We first took our ambitious menu to Denbeigh in August 2011 and the little booth ‘sell weh’! Locals and foreigners alike were impressed and had nothing but compliments for the food. We left the agriculture show with a new pep in our step, a revised business plan and logo to boot! The next day lunch deliveries started. Q: So who does the cooking? McDonald: Kush often jokes that he was born in a restaurant. His mom was working in a restaurant whilst pregnant with him.

Tafari: Yes, I started cooking at home as a child, and eventually took a summer job at a seafood restaurant as a waiter and was constantly in the kitchen as a teenager learning from the seasoned chefs. I eventually went on to train and become a chef. Since then, I have worked in the hotel industry where I mastered international cuisine and the art of fine dining. Additionally I have worked as the head chef for several local vegan restaurants including those specializing in ‘raw food/cuisine’.

BLOOMIN’ CHEF our niche. We like to refer to it simply as ‘vegetable cuisine’. It’s a necessary movement we intend to spearhead in Jamaica. Q:What is the biggest misconception about vegetarian food? Tafari: That it has to be bland and boring. They also forget to mention that meat itself is bland without seasoning, spice and proper cooking technique. We apply all three liberally. Kush Tafari

Q: How big is the vegetarian scene in Jamaica? McDonald: Almost every Jamaican knows an ‘ital’ spot or a place they can get vegetarian food from, however there is still no night spots for vegan diners, who still have to go to the back of the menu if they go out late to eat with friends. There are no vegan coffee shops— coffee drinkers have to pray that coffee shop owners have the good sense to stock soy or almond milk.

Q: Where did the name come from? Tafari: The name Kushite’s is derived from the inhabitants of the ancient Kush Empire. In ancient times Kush was the name used to describe the land of Ethiopia. The Ancient Kushites were known for their marvelous and rich culture. They started and maintained a spice trade between various parts of the Empire, which included Africa, Asia and Arabia. They were one of the first people who prided themselves in the excellence of slow-cooking food to perfection, organic and environmentally friendly farming, as well as the style and pomp of fine dining. They were also the first to turn the liquid from the coffee bean into a delicious beverage, which formed part of a ritual that was so spectacular that the Greeks described these Ancients as men and women who dined with the gods. The remnants of this great culture Keisha McDonald are still very visible in the modern day dishes of places like India, Turkey, Morocco and even Italy, the latter However, Jamaicans, like the rest of the world, has adopted the Ethiopian’s love for coffee and fully have begun to acknowledge the benefits of healthy integrated coffee drinking in their culture. eating, which by extension includes more vegetables. However, most have not come to accept it outside of its We are inspired by these ancients to continue to strive medicinal benefits, usefulness as a weight-loss aid or for excellence and hope that we inspire others in the spiritual balance. The vegetarian scene in Jamaica will process. be really big in Jamaica when it’s not only available at ‘wellness’ events but swanky hot spots too. Q: What is your mission/philosophy when it comes to food? Tafari: We want our customers to come to us not only for vegetarian food, but for good food, period! Our food philosophy is about creating dishes with style, innovation and that are of high quality and delicious. For more information you can contact Kushites We are in the business of exquisite catering first Catering at thecateringkushites@gmail.com or like and foremost, plant-based recipes just happen to be them on Facebook. 14

By Kristina Kerr

OPEN DOORS

FAST AND FRESH

Y Not Pita brings a fresh approach to fast food.

Fast, fresh and healthy? Is it possible to get all of that in one place? Well, Y Not Pita is going against the grain to bring a healthy approach to fast food in Jamaica. It has been a little over three months since they opened their doors in the newly completed Courtyard 71 on Lady Musgrave Road, and Kingston foodies have been raving about this new hotspot and it’s no secret why. “Eat Healthy, Live Happy” is what husband and wife team, Bassilios and Nancy Hado intended for their newest food venture. With many people becoming more health conscious, Y Not Pita opened at the perfect time, offering fresh baked bread, fresh produce, savoury meats, and a variety of sauces. Kingston Kitchen magazine caught up with Nancy to talk food and the future of their newest venture. Q: You have had great success with your restaurant, Chez Maria. Y Not Pita is a departure from the model that you seem to have perfected over the years. Why did you decide to venture into the fast food business? A: Chez Maria is a different concept than this project and Y Not Pita has been something that we wanted to do for about three to four years. A lot of people are leaning towards healthy eating, but are looking for the convenience of quick, good food. The wraps from Chez Maria were always our most popular item and so we decided on Lebanese pitas with an international twist. Q: What would be the must-eat item on the menu? Is that the best seller? A: The Americana or the Mexicana are the must-haves. The Mexiacana has been a favourite with customers for sure.

Q: Kingston is the focus for now, but will we be seeing locations in other parts of the island in the near future? A: We are open to possibly offering Y Not franchises in the future. Why should a Jamaican company not offer franchise opportunities? We need to trust our own people to do things in our local market. We don’t always need to look for international opportunities when there are great ideas right here. Q: What are your hopes for Y Not? A: It has been very good as a new business being here in Courtyard. People adapted so well to Y Not Pita and have always commended us on our great customer service. We hope to continue offering good food in a great atmosphere where customers will keep coming back.

Y Not Pita is located at Courtyard 71 at 71 Lady Musgrave Road, Kingston 10. They are open daily for lunch and dinner. For more information visit their website at www.ynotpita.com or contact them at 876-927-7482.

KITCHEN CREW 101

Photos by Dwayne Watkins

FROM SOIL TO SEA

Forget the meat. It’s all about bounty from the earth and from the sea in this farm-to-table dinner.

On an island so lusciously blessed with an abundance of fresh produce, it seemed fitting that we honour the fresh movement with an enchanting farm-to-table dinner. The affair featured a delectable menu created by Anna Kay Tomlinson of Ocho Rios-based Miss T’s Kitchen; fresh produce, dressings and oils provided by Robyn Fox and the team at Food Basket Jamaica, and EITS Café; and Eat FRESH who specialize in delivering fresh products based on delicious ingredients sourced locally, including pre-seasoned frozen fish, spicy fruit salsa and fish ceviche. Rounded out with décor by Melanie Miller and photography by Dwayne Watkins Photography, it was a dream team. With vegetables and seafood playing the star roles, the rich, luxurious textures and flavours will dismiss any need for meat. We promise.

Menu { Serves 8 }

Snapper Ceviche with Papaya Lime Coulis Rundown Shrimp with Herbed Bammy Sticks Penne Puttanesca with Jerked Veggie Balls Mango Mania 19

KITCHEN CREW 101

SNAPPER CEVICHE WITH PAPAYA LIME COULIS Ingredients 1 lb. pleto snapper fillet, (remove skin and blood line) delivered by Eat FRESH ¾ cup fresh lime juice ½ cup Pure Country Orange juice ¼ cup olive oil ½ cup fresh cilantro ½ yellow bell pepper, diced small ½ red bell pepper, diced small 2 tbsps. celery stalk, thinly diced 1 large onion, chopped small 2 tsps. Scotch bonnet pepper 1 tsp. salt 20

Method • Cut snapper into small chunks. • Combine all ingredients and toss in a bowl with fish. Do not marinate for more than 30 minutes otherwise fish will become rubbery. • Dice ½ avocado pear and season with salt, pepper and Food Basket basil oil. • Stack snapper and avocado in layers, in a cookie cutter mould on a plate. Remove cookie cutter and drizzle with papaya lime coulispapaya lime coulis (visit www.kingstonkitchenja.com for this recipe).

KITCHEN CREW 101

RUNDOWN SHRIMP WITH HERBED BAMMY STICKS Ingredients 1 pack Rainforest Seafoods jumbo shrimp (uncooked) 3 tbsps. Food Basket herb butter 1 ½ cups white wine 2 cups Grace Coconut Powder (mixed with 3 cups water) 2 cloves garlic, chopped 2 stalks scallion, crushed with back of a knife 1 sprig thyme 1 large onion, diced diagonally Whole green Scotch bonnet pepper Carrot strips (julienned) 1 tsp. sugar Salt to taste

Method • Season shrimp with blended garlic, scallion and thyme, and add salt to taste. • Heat two tablespoons of the Food Basket herb butter in a pan, add shrimp and cook for two minutes. Remove from pan. • Deglaze pan with wine, and add scallion, onion, garlic, one tablespoon of the Food Basket herb butter, coconut milk, salt, sugar and scotch bonnet pepper. • Simmer for five minutes. Add shrimp for one minute with carrot strips and serve.

KITCHEN CREW 101

PENNE PUTTANESCA WITH JERK VEGGIE BALLS Ingredients 2 red bell peppers ¼ cup olive oil 2 tbsps. chopped garlic 2/3 cup chopped basil 3 cups tomato sauce (see recipe below) ½ cup pitted olives 1 tbsp. capers 4 cups Goshen Penne pasta 8 Eden Veggie Balls Miss T’s Jerk Sauce Food Basket basil oil

Method • Roast peppers over flame until skin is charred and soft. Remove stem and seeds. Slice peppers into strips. • Cut each veggie ball into four and marinate in Miss T’s Jerk Sauce (can be purchased at Miss T’s Kitchen, Ocho Rios). • Heat oil in pan. Add garlic, two tablespoons of chopped basil, bell peppers, tomato sauce, olives, capers, and marinated veggie balls and simmer for 10 minutes, stirring occasionally. • Cook pasta in boiling water seasoned with garlic, salt and Food Basket basil oil until al dente. • Toss with pasta with sauce and garnish with remaining basil.

KITCHEN CREW 101

TOMATO SAUCE Ingredients 1 ½ cups olive oil 1 cup finely diced onions 1 cup fresh basil 2 tbsps. fresh parsley ½ cup chopped garlic 1 can tomato paste (4oz) 1 cup red wine 1 can plum tomatoes, undrained (64oz) Salt

Method • Cook onions in ½ cup oil for five minutes until soft. Add garlic and cook for two minutes. Add parsley, half of basil, tomato paste and wine, and cook for 10 minutes. • Add tomatoes and simmer for 30 minutes. Season with salt and pepper. • Remove from heat, crush tomatoes, and stir in remaining oil and basil. (Keeps in refrigerator for 4 days.)

KITCHEN CREW 101

MANGO MANIA MANGO SORBET Ingredients 4 mangoes ¾ cup sugar 5 cups ice cubes 1 tbsp. white rum Method • Place all ingredients in a blender. • Start slow and increase speed for 30-60 minutes. Do not over mix. • Place in freezer until firm (overnight is best). MANGOES AND CREAM Ingredients 4 large firm mangoes 2 cups heavy whipping cream 2-3 tbsps. brown sugar Brown sugar for sprinkling Cinnamon for sprinkling and stick for decoration Method • Dice mangoes into 1-inch cubes. • Whip cream with sugar. • Arrange glass with sorbet (recipe above), cream, mangoes, and cream. • Sprinkle with cinnamon and brown sugar. • **To mix it up, you can add some jackfruit to the mango, for a delicious alternative! Thanks to Eat FRESH, and Food Basket for making the shoot possible.

Eat FRESH: eatfresh.ja@gmail.com EITS Cafe: Foodbasketjamaica@gmail.com

KITCHEN CREW 101

By Claudette Powell

FOR STARTERS

CAN I GET FRIES WITH THAT?

Humble giant gets its moment in the spotlight.

The other day I went to TGI Fridays for lunch with my boss and a co-worker. It’s been awhile since I ate there and I was interested in exploring their updated menu. I decided to order the delicious artichoke dip, which for me is always a winner. I also ordered the smoked turkey club sandwich with fries. I have never had this dish before and the picture on the menu looked really, really inviting, so what the heck. After a bunch of jokes and great stories from around the table, the food finally arrived. I immediately went for the fries. Out of all the foods I like to eat (and there are many), fries are my number one choice. The type of fries that came with this particular order were the ones with the potato skin on the tip. They are really crispy, but unfortunately didn’t have any flavour. Even if you throw salt on them, the salt would just bounce right off. If you don’t hit them with seasoning right after frying it’s hard to get that joker to stick to the fries any time after that. 26

Fries require preparation and when it’s done right, it’s so satisfying. This awesome side dish is a certified crowd favourite. In fact, people have been eating fries since the 1700’s. The Belgians are credited with creating it, but I suspect that these lovely fried potatoes were staples in other early culinary cultures. They are simple enough to make; cut the potato up, drop it in boiling fat until golden, then sprinkle with seasoning. In the nearly 300-year evolution of this standard dish, it has been called a few different names like chips, friet, patatas fritas or patat. Creativity comes in the form of the style of fries, the seasoning and the dressing or dip that accompanies it. Even the oil you fry them in creates flavour—fries cooked in duck fat are all the range right now! The different styles include thick-cut fries or wedges, curly fries, hand-cut fries, matchstick fries, crinkle

FOR STARTERS

fries and tornado fries. Tornado fries are a street-food treat found in Seoul, South Korea. It’s an entire potato, spiral-cut on a stick and deep-fried. Yummy! Breaded or seasoned, fries can stand up on its own with some really great side sauces, however if you smother it with chili or cheese it transforms into something else. Depending on what part of the world you come from, fries can be dressed in many ways like with gravy, curry sauce, hot sauce, pickled onions, salt and vinegar dressing, the list goes on. It’s like a reflection of the culinary tastes of the particular region.

nothing worse than eating soggy, greasy fries or crispy hard fries with no flavour. It’s a blatant disrespect and I tend to wonder if a restaurant can’t cook fries properly, there may be some other inconsistencies in the kitchen. Fries have been around for centuries and it deserves to be revered. It’s a classic dish that most folks around the world have sampled in one way or another. It’s the recipes with the simplest ingredients that tend to endure the test of time and my beloved fries are a perfect example of that!

Without a doubt, it’s the most commonly found side dish on restaurant menus. Tell the truth, there is

BAKE BABY BAKE

By Jessica Hylton

FALLING FOR TREATS Welcome “fall” with these spiced bites of goodness. We might not feel it in Jamaica, but fall is here! Embrace the season with these recipes that will make you feel like you’re a character in an autumn movie!

Pumpkin Doughnuts - Two Glazes These mini pumpkins are perfect for sharing, and although baked they taste exactly like the doughnuts you’ve grown to love! These doughnuts have such a unique flavour that’s easy to love you’re bound to make them again and again! Ingredients 2 cups all-purpose or white whole-wheat flour ½ cup brown sugar, packed 1-½ tsps. baking powder 1 tsp. cinnamon ½ tsp. salt ¼ tsp. baking soda ¼ tsp. ginger ¼ tsp. nutmeg 1/8 tsp. cloves ½ cup canned pumpkin 2 eggs ¼ cup milk ¼ cup butter, softened Cinnamon and sugar, for rolling ¼ cup powdered sugar and 1 tbsp. milk or cream for other glaze (optional) ½ cup butter, for dipping Method • If using a “Babycakes” doughnut maker, turn it on to preheat. Otherwise, preheat the oven to 375˚ F. Grease a doughnut pan or regular cookie sheet. • In the bowl of your stand mixer, mix together the dry ingredients. • Beat in the pumpkin, eggs, milk, and butter until well combined.

• Fit a pastry bag with a large tip, and fill with the doughnut batter. Alternately, fill a large Ziploc bag and snip off the end. • Pipe into the doughnut maker, doughnut pan, or just pipe in circles on a greased cookie sheet. The dough is thick enough that it should stay in the general shape you pipe it in while in the oven. • If using the doughnut maker, cook for about 3 to 5 minutes, checking for doneness with a toothpick. • If using the oven, bake for about 10 to 12 minutes or until golden brown and cooked through. • Cool on a wire rack. • Melt the ½ cup of butter in a small dish and mix together cinnamon and sugar in a second dish for dipping. • Dip the doughnuts in the butter (P.S. I just sprayed them with PAM butter flavour spray) and then the cinnamon-sugar mixture. If you want to use the other glaze, mix ¼ cup powdered sugar and ½ tbsp. of milk or cream, then drizzle over doughnuts. Store in an airtight container. For the filling: 1. In a bowl of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 10 seconds. 2. While the machine is running, add the sugar mixture in a slow stream; increase the speed to medium and beat until combined, creamy and smooth—about 3 minutes. Scrape down the sides of the bowl as needed. 3. Reduce the speed to medium low and add the eggs, two at a time. Beat until incorporated, about 30 seconds. Scrape the bowl before each addition. 4. Add the lemon juice, vanilla and salt and mix to 29

BAKE BABY BAKE Photos by Jessica Hylton

Caramel Apple Cupcake How to make just ONE cupcake!

This recipe was created for readers who wanted to make just one cupcake. If you want to make a dozen, multiply everything by 12. This cupcake embodies everything fall and Halloween in one go! The popsicle stick is for decorative purposes as would be seen in an actual caramelized apple and can be used at any party or made at home for fun. It tastes delicious and the caramel adds a delicious touch! You can add nuts if you so please for a finishing touch. Ingredients 3 tbsps. flour (30g) ¼ tsp. baking powder Pinch of salt ¼ tsp. vanilla extract ½ tsp. cinnamon 1 to 1-½ tbsps. sugar 1 tbsp. applesauce, oil, pre-melted margarine 1 tbsp. milk 1 ½ tbsp. of chopped apple For caramel — 2 tbsps. sugar with 1 tbsp. of heavy cream (you won’t need all of it) Nuts (optional) You can follow Jessica on her blog at www.jessikerbakes.com/blog www.jessikerbakes.blogspot.com website www.jessikerbakes.com 30

Method • Preheat the oven to 330˚F if using, or you can make this in your microwave. • Mix the ingredients together in order and pour into an oiled (or sprayed) muffin pan if using the oven. Alternatively pour into a cupcake liner and put this inside a ramekin to keep the shape. • Smooth the top of the batter. • Cook for approximately 12 to 15 minutes in conventional oven, or 90 seconds in the microwave. • Spread caramel on top (see below). • Add nuts and Popsicle stick for decorative purposes. Caramel • Heat the ingredients for the caramel in a pan over medium heat, stirring until it becomes a little stickier like regular caramel. Don’t overcook it; it burns easily. • As soon as its finished, put the pan into the freezer to stop it from cooking.

HEALTH

GO SLOW Who doesn’t feel as if there aren’t enough hours in the day? We rush through the day, running here and there, and end up exhausted. Somehow these days full of duties, obligations and busyness have begun to build up and become our lives. We spend our time doing things we don’t really want to do, yet feel we should. We’ve come to believe that being productive and crossing things off our to-do list is the ultimate goal. The truth is, life on Earth is a brief gift, and our time is too precious to be used like this. If we want our lives to be balanced and healthy, we need to lessen our load and increase our down time. This means planning less in a day, prioritizing those things that make our hearts sing, and de-prioritizing those things that are not imperative. If we must accomplish many things each day, we can still change the quality with which we do things. How can we transmute that sprint to the train into something delicious instead of the usual gripping and tightening experience? Where can we find ease in the midst of stress? How can we cultivate the art of going slowly? Take a few moments before you climb out of bed in the morning to remember your dreams and to think about Adapted from an article by Marco Visscher & Jay Walljasper, Ode Magazine, Issue #15, www.odemagazine.com

There is more to life than increasing its speed. - Gandhi

what you want from the day. Leave your watch on the bedside table. Take the scenic route. Sit for a moment with your eyes closed when you start your computer. Don’t pack your schedule so tightly that there’s no time for a short walk. Light candles before you start to cook dinner. Add one moment here and there for slowness; it can be done simply and will have a profound effect on your well-being.

Food Focus: Oils and Fats

Not all oils and fats are created equal. Heavily processed, hydrogenated, “trans” fats and oils that are used in prepared, packaged foods can be extremely damaging to the body. However, fats and oils from whole foods and other high-quality sources can steady our metabolism, keep hormone levels even, nourish our skin, hair and nails and provide lubrication to keep the body functioning fluidly. Our bodies also need fat for insulation and to protect and hold our organs in place. A healthy percentage of high-quality fat in a meal satisfies and leaves feelings of energy, fulfillment and warmth. When there are excess fats and oils in the diet, especially heavily processed fats, symptoms can include weight gain, skin breakouts, high blood pressure, liver strain and an overall feeling of

HEALTH

By Karla Henry

mental, physical and emotional heaviness. Signs of insufficient high-quality fats are brittle hair and nails, dry skin, hunger after meals and feeling cold.

Savoury Tahini Sauce

There are many sources of healthy fats and oils: For sautéing and baking, try butter, ghee (clarified butter) or coconut oil because they do not break down when used at high temperatures. When sautéing foods at moderate temperatures, try organic extra virgin olive oil. Oils like flaxseed, sesame, toasted sesame, walnut and pumpkin seed are best used unheated in sauces or dressings on top of salads, veggies or grains.

Ingredients: ½ cup tahini ¼ cup water 3 tbsps. lemon juice 2 tbsps. tamari 2 tbsps. maple syrup 1-2 cloves of garlic, minced Pinch of cayenne (to your taste)

Other healthy fats are found in whole nuts and seeds and in their butters like almond butter or tahini. Whole foods such as avocados (see our recipes on page 6), olives and coconuts are great sources of healthy fat, along with wild salmon and omega-3 and omega-6 organic eggs. When selecting oils, buy the highest-quality organic products you can afford, since cooking oils are the backbone of so many dishes. Good words to look for on the label are organic, first-pressed, cold-pressed, extravirgin and unrefined. Words to avoid are expellerpressed, refined and solvent extracted.

Prep time: 5 minutes Yield: 1 cup

Directions: • In a bowl briskly whisk together the tahini and water until combined. It will look separated at first; just keep whisking! • Add remaining ingredients and whisk until combined. • Adjust flavours to your taste. Add additional water if you want it thinner. • Serve over grains and greens. Note: Tahini sauce keeps refrigerated for up to one week.

HIGHLIGHTS FROM OUR

JAMAICA!

CELEBRATION

SEPTEMBER 1, 2012

PHOTOS BY SKKAN MEDIA 35

PURE COCKTAIL

Photo: Dwayne Watkins

MORNING BLISS Morning has broken... Start the morning right... alcohol optional.

Morning Bliss Ingredients 1 Â˝ oz. Appleton Genesis 1 oz. coconut rum Top with Pure Country Pineapple Juice Dash of lime Method Mix all ingredients together, and serve over ice. ***For a non-alcoholic version, simply remove the rum, and enjoy the natural goodness of Pure Countryâ&#x20AC;&#x2122;s premium pineapple juice. 36