​INGREDIENTS
1 ½ cups (packed) fresh basil leaves
¾ cup olive oil
 
DIRECTIONS

1. Blanch basil in medium saucepan of boiling water 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels removing as much liquid as possible.
2. Transfer to blender. Add oil and puree until smooth. Drain oil through several cheese cloth or coffee filter to remove the solids. This process can take up to 30 minutes if you use a coffee filter and allow it to slowing drip. 
3. Transfer to a small bowl and cover let stand at room temperature for 30 minutes before using. 

INGREDIENTS
1 large onion, diced small
1 medium carrot, peeled and diced small
1 celery stark, diced small
2 tablespoon olive oil
1 pound ground beef
1 pound ground pork
4 oz. Italian bacon (pancetta), chopped finely
1 cup dry white wine
1 cup whole milk
1 can crushed tomatoes (14.5 oz)
2 cups chicken broth
Salt and black pepper to taste
 Pinch of nutmeg (optional)

DIRECTIONS

1. Finely chopped, onion, carrot and celery in a food processor.
2. Heat oil in a large pot over medium heat. Add pancetta, beef, pork, and vegetable, add salt and black pepper. Break up meat with a spoon, until moisture is almost completely evaporated, and the meat is brown, about 15-20 minute.
3. Add wine to the pot and bring to a boil, stir while scraping the brown bits from the bottom of the pot, about 2 minutes.
4. Add milk and bring to a boil, reduce heat, simmer for 5-8 minutes then add tomatoes, nutmeg and broth; bring to a boil, reduce heat, and simmer for about 2 hours. If sauce looks dry add ½ cup water or broth. Once sauce is thickened, serve with your favorite pasta.  

INGREDIENTS

15–ounce can of organic black beans, drained and rinsed
2 small tomatoes, diced
1/2 bell pepper, de-seeded and diced 
1 small jalapeno pepper, de-seeded and diced
1 green onion/scallion, sliced
½ tsp cumin powder
1 garlic clove, crushed
2 tbsp. olive oil or Avocado oil
¼ cup organic cilantro leaves, chopped
1 ½ tbsp. lime juice
Pinch of salt

​DIRECTIONS

1. Combine all the ingredients in a medium mixing bowl and toss.

     2.     Serve with organic corn tortilla chips.
​This is so good on wraps and Tacos!

INGREDIENTS

4 medium, ripe tomatoes
½ cup green bell pepper, chopped
¼ cup red onion, chopped
¼ cup fresh cilantro leaves, chopped
1 large lime
1 small clove of garlic, finely chopped
¼ teaspoon salt
1/8 teaspoon cumin powder
1/8 teaspoon chili pepper

DIRECTIONS

1. Place 1 tomato on a cutting board and cut the tomato in half, across the middle. Then dice both halves.  Scoop up all the juice on the cutting board with the diced tomatoes and put them into a medium-mixing bowl.  Repeat with the remaining tomatoes. 
2. Add bell pepper, red onion, cilantro, and garlic.  Stir well. 
3. Use a sharp knife and cut the lime in half across the middle.  Squeeze the lime juice and add to the tomato mixture. 
4. Add ¼ teaspoon salt, chili and cumin stir gently.
5. Serve immediately with Tortilla Chips or quesadillas.

Try adding a bit of chopped jalapeno peppers for additional flavor. This salsa go very well with grilled, baked or steamed fish.

 
INGREDIENTS
1 cup masa harina
¼ teaspoon salt (optional)
1 cup warm water
 
DIRECTIONS

1. Place masa harina and salt in a mixing bowl. Whisk the ingredient together until well blended.
2. With your hand or a spoon, slowly pour in the warm water. When the dough feels moist and start to hold together, stop adding water. If the dough seems dry, add a little water, a few drops at a time or if the dough seems too wet or sticky add a little more masa harina.
3. Knead the dough then divide into 8 equal pieces and roll into a small ball.
4. Place parchment paper or a plastic wrap on a tortilla press. Place the dough ball on the tortilla press and add another plastic or parchment paper on top and smash the dough balls into circler tortilla shape or use the back of a pie dish to press down on each ball.
5. On a hot dry skillet cook tortilla for a few minutes front and back.  If the tortilla starts to crack while cooking, spray a mist of water on the tortilla.
6. Transfer to a tortilla warmer or a plate and cover with a clean kitchen towel to keep warm.

 

Ital Stew is a Jamaican dish associated with the Rastafarian movement. Ital is a vegetarian, unprocessed meal that comes from the earth.   This dish is made with root vegetables, herbs, and spices cooked in coconut milk.  A strict Rasta culture will not consume salt.  If salt is used a small amount of kosher, sea salt or Himalayan salt is preferred.
 "Ital is Vital" 

INGREDIENTS
 
1 tablespoon coconut oil
1 small onion, chopped
2 gloves garlic, minced
2 teaspoon allspice
4 springs fresh thyme
3 scallions
2 bay leaves
2 cup coconut milk
1 ½ cup water
1 cup pumpkin, cut into bite size pieces
1 Cho cho (Chayote), cut in bite size pieces
1 potato, cut into small chunks
1 green or half green plantain, cut into medium chuck
1 small sweet potato, cut into small chunks (optional)
1 small yuca, cut into small chunks
1 carrot, diced
1 cup of chopped spinach
1 whole habanero or scotch bonnet pepper
Salt (optional) and black pepper
 

1. In a saucepan, warm coconut oil over medium heat. Then add onion. Sauté until translucent and soft, about 3 minutes. Add garlic and sauté for an additional 1 minute.
2. Add water, coconut milk, pimento, thyme, one scallion and bay leaves. Bring to a boil, then add all the vegetables and pepper except the spinach. Cover the sauce pan and reduce heat. Simmer until all the vegetables are cooked about  25 – 30 minutes.
3. Add spinach and the remaining scallion. Taste and adjust flavor with a small amount of sea salt.  Cook for an additional 5 minutes.
4. Remove from heat. Remove thyme stems, pepper, pimento berries and bay leaves before serving. 

INGREDIENTS
 
2 cups of fresh coconuts chopped into small Pieces
1 1/2 cup brown sugar
1 tablespoon ginger minced
1 ½ cup water
½ teaspoon vanilla (optional)
Pinch of salt

1. Line a baking tray with parchment paper and set aside.
2. Pour water into a saucepan and add sugar, coconut salt, ginger salt and vanilla. Stir and bring to a boil.
3. Reduce heat to a medium and continue to simmer until the syrup is sticky and almost gone.  This can take about 40- 50 minutes.   
4. You should have very little sugar left and the mixture should be very sticky.
5. Use a spoon to scoop out the coconut and place onto the parchment paper leaving space between each dropping.
6. Once the drops set enjoy eating them. Store in a cool area. 

Ingredients
2 eggs, beaten
1 tablespoon cilantro, chopped 
Salt
Black pepper
¼ teaspoon garam masala 
⅛ teaspoon ground turmeric 
1 tablespoon  oil
½ small onion, finely  
Directions 

1. Whisk the egg, salt, black pepper, and spices together.
2. Heat the oil in a frying pan and add the onion. Fry the onion for a few seconds in the oil.
   
3. ​Pour in the egg mixture, Fry until golden brown on the bottom. Flip over carefully and cook until the other side is golden brown. Serve hot.  

INGREDIENTS
 
2/3 cup basmati rice or your favorite white ice
1 cup water
½ cup sugar
2/3 cup water
1/3 cup raisins
¼ blanched almonds, chopped
¼ cup cashew nuts, chopped
1 tablespoon butter
½ teaspoon cardamom powder
¼ cup heavy cream
½ tablespoons butter
 
DIRECTIONS

1. Place rice and water in a saucepan, bring to a boil then reduce heat to low and cook for about 7 minutes until all the water has been absorbed and the rice is partial cooked. Set aside.
2. In a different saucepan, place the sugar, water, raisins, nuts, butter, and cardamom in a pan, bring to a boil then stir in rice. Reduce heat to low, cover and cook for 7 minutes until the rice is cooked and the water has been absorbed.
3. Place heavy cream and butter in a small saucepan stir and bring to simmer. Remove from heat and pour over rice, gently mix and serve hot or cold. 

Tip - Toast unsweetened coconut flakes and sprinkle on top.