Caribbean Stew

This will become a staple to your menu.  Trust me.

1/2 block firm tofu (8ish ounces), cubed

2 Tbsp coconut oil

1 small onion, diced

optional: 1 jalapeno pepper, seeded and chopped

4 cloves garlic, minced

3 ribs celery, chopped

1 small sweet potato, cubed

2 sweet bell peppers, diced

1 bunch lacinatokale, rinsed and torn from stem

1 1/2 tsp cumin

1 1/2 tsp coriander

1 tsp turmeric 

1/4 tsp allspice 

1/4 tsp nutmeg

pinch cayenne pepper

1 (15oz) can diced tomatoes, no salt added

1 can (13.5oz) can full fat coconut milk

1 c filtered water

1 tsp sea salt 

1/2 tsp ground black pepper

Saute tofu, garlic and onion in coconut oil for about 3-4 minutes, or until aromatic.

Add additional ingredients, in order of appearance.

Bring to a boil, reduce to a simmer.  Cook for 20-30 minutes.

(you could totally do this in a crock pot if that's your thing)

Serves 4.  Freezes well.

Inspired by The Blood Sugar Solution, by Mark Hyman, MD




Salsa Verde

Inspired by a bowl full of early autumn green tomatoes.

What You'll Need:

6 green tomatoes (12 tomatillos would work, too)

1 small shallot

2 jalapenos

1/2 c cilantro 

3 green onions

zest AND juice of 2 limes

1 tsp cumin seed

1 tsp sea salt


Combine all ingredients in a food processor or blender.  Pulse to desired consistency.  Serve with your favorite taco, with corn chips, your eggs....whatever your heart truly desires!


Makes about 4 cups of prepared salsa.  Share with a friend!