For the past few years I have been consciously trying to eat more veggies, for the sole reason that they are simply very nutritious. I have managed to move my diet in the direction of more vegetables by trying to make vegetables the star of the meal. Most times when we create a wholesome vegetable dish like my zucchini and tomato bake, or a spicy melongene cake, (see recipes below), they tend to be very satisfying, and encourage us to eat a smaller serving of meat.

Take for example cauliflower soup or even a big bowl of callaloo soup, they are both so hearty, satisfying and big on flavour they become a meal in itself. These are all small steps to become healthier, veggies are lighter on our digestive systems, lower in calories, void of fats and high in mineral and vitamin content. So, give your body a rest once or twice per week and make vegetables the tasty star of your meals, you won’t regret it!

Sauteed spinach with nutmeg

2 tbs olive oil

1 large bunch spinach, picked over and washed

1 large onion, chopped

2 cloves garlic, chopped

½ hot pepper, seeded

¼ tsp grated nutmeg

salt, pepper to taste

½ cup coconut milk

Chop spinach, heat oil in sauté pan, add onion, garlic and pepper, sauté until fragrant.

Add spinach and cook until wilted, add nutmeg, salt and pepper and coconut milk. Cover and steam cook adding as little water as possible.

Cook for about 15 minutes stirring intermittently.

Adjust seasonings.

Serves 4

Kale cassava and codfish cakes

2 ozs salted cod, soaked, rinsed, and shredded

1 small bunch kale, about 5 leaves

1 small onion finely chopped

2 pimento peppers

1 tbs fresh French thyme

½ cup chopped parsley

½ cup cassava flour

½ tsp allspice powder

1 egg

Salt and freshly ground black pepper to taste

Coconut oil

Squeeze excess water from cod and set aside.

Trim hard stalks from the kale and chop roughly

In a food processor, finely chop cod, kale, onion, peppers, thyme, and parsley.

Remove to a mixing bowl.

Add cassava flour, allspice powder, stir well.

Now add the egg and stir well to combine.

Add salt and pepper to taste.

Form into flat patties and pan fry in coconut oil.

Makes 6

[caption id="attachment_908612" align="alignnone" width="480"] Cream of cauliflower soup -[/caption]

Melongene cake with spicy tomato sauce

This is a French-Caribbean dish

2 lbs eggplant/melongene

1 tbs salt

2 tbs vegetable oil

2 cloves garlic, minced

½ cup milk

3 eggs

1 tsp pepper sauce

⅓ cup chopped parsley

Preheat oven to 325F

Wash, peel and cut eggplant into strips, sprinkle with salt and let stand for 15 minutes, wash and pat dry.

Heat oil in a sauté pan, add garlic and cook without burning, add eggplant and cook until tender, about 20 minutes, puree