Tropical Hashbrowns

Ingredients Vegetable oil 1/4 cup onions, diced ½ cup Fruit Chutney 1 clove garlic, diced 1 large potato, grated 1 carrot, grated   dash Mango Pepper sauce pinch salt pinch pepper Hot sauce, to taste Directions In pan, add oil, onions, and garlic. Sauté . Mix together in a bowl the potato, carrot, chutney, pepper, and hot sauce.  Add to the pan and heat until golden brown.  Read More →

Caribbean Banana Muffins

Don’t throw away those bananas that have gotten all brown and squishy! They might not work in sack lunches anymore, but they’re perfect for this recipe. 2 cups whole wheat flour 2 bananas (about 2/3 cup mashed) 3/4 cup wheat germ 2/3 cup orange juice 1/3 cup maple syrup 1/3 cup cooking oil 2 teaspoons ground ginger 1 teaspoon lemon zest 1 teaspoon baking powder 1 teaspoon baking soda Preheat oven to 375 degrees. Mash the bananas in medium bowl then add the maple syrup, orange juice, oil, ginger, and lemon zest. Mix well and set aside. Combine dry ingredients in a large mixing bowl. Make a well in the middle then pour in the liquid ingredients. Stir until ingredients are just mixed then spoon into muffin cups. Bake at 375 degrees for about 25 minutes.  Read More →

Apple, Banana, Cashew Muffins

Apple Banana Cashew Muffins 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 cup sugar 1-1/2 cups apple juice 1 medium apple, peeled, cored and chopped 2 ripe bananas, mashed 1/2 cup cashews, chopped Preheat the oven to 325 degrees. Lightly oil the muffin pan with non-fat cooking spray. Combine the dry ingredients and mix well.  Set aside. In another bowl combine the apple juice, apple, banana and cashews.  Add wet ingredients to dry ingredients and stir until just combined. Fill the muffin cups two-thirds full. Bake for 20-25 minutes, until slightly raised and lightly browned.  Read More →

Banana French Toast

As we continue our Meatless Monday crusade, this sweet, fruit inspired french toast is made with tofu and soymilk, so it’s vegan-friendly. Makes 2 servings 1/2 lb soft tofu, low fat 2 bananas 1/4 cup soymilk, vanilla 1 teaspoon cinnamon 2 teaspoon vanilla 1/4 cup water 4 slices whole wheat bread Mix tofu,  1 banana,  soy milk, water, cinnamon and vanilla in a blender until the consistency of beaten eggs. Spray skillet with cooking spray and heat over medium heat. Dip bread into tofu/banana mixture until drenched. Cook each side in skillet until brown about 3-4 minutes. Slice 1 banana for topping.  Read More →

Stir-Fried Bok Choy With Seared Onions

1 slice fresh ginger, 1/4 inch thick, unpeeled 1 garlic clove, fresh 5 to 6 cups slant-cut bok-choy, white and green parts separated 1 tbsp. roasted unhulled sesame seeds 1/2 cup Nature Isle Spicy Caribbean BBQ Sauce Place a wok or large cast iron skillet over high heat for 1 minute. Add the oil, then the onion. Stir-fry the onion for 5 minutes, turn the heat to medium if onion is browning too fast. During the last minute of cooking the onion, however, the heat should be high so it turns dark brown and crispy. Add the ginger and garlic and stir fry for 30 seconds. Add the white part of the bok-choy and stir fry for 1 minute. Add the green part and stir for 1 minute more. Add the Nature Isle BBQ sauce and stir. Continue to stir for about 1 minute. Place vegetables on a platter and spinkle with sesame seeds (optional). Serve immediately. Purchase your Nature Isle Ingredients: Spicy Caribbean BBQ Sauce  Read More →

Stir-Fried Vegetables

1 packet frozen mixed vegetables 2 tbsp vegetable oil 1 small onion, thinly sliced ½ cup Nature Isle Mango Pepper Sauce Heat oil in skillet and add onion and vegetables, stirring until lightly sautéed. Create a hole in the center of vegetables and add Nature Isle Mango Pepper Sauce. Stir into vegetables and cook for a few more minutes. Purchase your Nature Isle Ingredients: Mango Pepper Sauce  Read More →

Stuffed Red Peppers

4 large red salad peppers 1 large onion 2 tbsp Nature Isle Caribbean BBQ sauce (mild or spicy) 2 tbsp Nature Isle Mango Pepper Sauce 8 tbsp fresh whole meal breadcrumbs 2 oz cooked green peas 1 oz raisins Freshly ground black pepper Vegetable oil Blanch peppers whole in boiling water for 4 minutes. Drain and cool under running water. Slice a lid from the stem end of each pepper and set aside lids for later use. Remove seeds and white pith with a teaspoon. Peel and finely chop the onion. Add the raisins to the breadcrumbs and mix. Stir in the cooked peas. Add Nature Isle Caribbean BBQ sauce and Nature Isle Mango Pepper Sauce to peas about 5 minutes before beans are cooked, black pepper and a little vegetable oil if the mixture seems dry. Stuff the pepper with the bread crumb mixture and arrange in a greased oven proof dish. Place the lids on the pepper and secure with a skewer. Cover the dish and bake at 180ºCelsius for 45 minutes. Purchase your Nature Isle Ingredients: Mellow Caribbean... 

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Vegetable Stew with Cornmeal Dumplings

3 tbs vegetable oil 1 large onion 2 cloves garlic 1 leek 3 carrots 2 medium size potatoes 1 1/2 pts water 1 sprig thyme 1 hot pepper 1 tbsp Nature Isle Mango Pepper Sauce 5 pimento berries 1/2 small cabbage 2 oz creamed coconut Freshly ground black pepper 1/2 lime Cornmeal dumplings Heat the vegetable oil in a saucepan. Peel and slice the onion, chop the garlic cloves and thoroughly wash and slice the leek. Cook the vegetables in the oil for 5 minutes until softened. Peel and chop the carrots and potatoes. Add thyme, whole hot pepper, Nature Isle Mango Pepper sauce and pimento berries to the pan. Bring to a boil and then turn down the heat and simmer for 15 minutes until the vegetables are just tender. Chop the cabbage and add to the pan. Grate the creamed coconut and drop in the dumplings (see below for dumplings. Add the lime juice and continue to cook the stew for a further 9 minutes until the dumplings are done. Remove the hot pepper before serving. To make Cornmeal Dumplings: 2 oz... 

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Honey Mustard Potatoes

3 lbs cooking potatoes 2 sprigs parsley (finely chopped) 3 medium cloves of garlic (grated or crushed) 3 tbsp Nature Isle Fruit & Honey Mustard 1 tbsp olive oil Salt to taste Cook potatoes until tender but firm. Dice potatoes. Heat oil in a saucepan and add garlic and parsley. Sautée and a ½ cup of water. Add Nature Isle Fruit & Honey Mustard and make a paste. Mix in potatoes and add salt to taste. Serve. Purchase your Nature Isle Ingredients: Tropical Fruit Mustard  Read More →

Garlic Broccoli

2 heads of broccoli 2 tablespoons Nature Island Ranch Dressing 1 large garlic clove (grated) 1 teaspoons vinegar Black pepper Salt Wash broccoli, chop and steam in garlic and vinegar with water for 3 minutes. Drain thoroughly. Add salt and black pepper to taste. Before serving add 2 tablespoons of Nature Island Ranch Salad Dressing. Serve hot. Purchase your Nature Isle Ingredients: Caribbean Ranch Dressing  Read More →