Caribbean Style Porridge

Sometimes I need a breakfast that will keep me satisfied until lunchtime -and this porridge does the job! My late Jamaican father-in-law was a regular porridge eater and he lived until he was 90! Some Caribbean porridge recipes call for condensed milk but as this is a blog site about longevity,  I am omitting the less healthy version 🙂  Oats are an all round good food – a great source of soluble fiber, a rich source of magnesium and it is great for controlling blood sugar. Best of all  – oats are fairly low cost (DO NOT use instant oats – they are not good!) and when my kids are hungry  – this is a go to for them any time of day.

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Chickpea and Plantain Curry

Another wonderful Ital dish – I got the original idea from the Original Flava cookbook (this is the recipe that made me pick up the book and buy it!) it’s full of flavour and the plantain adds such a lovely sweet flavour – I love this with brown rice and a piece of naan bread. Make sure the plantain you use are ripe (should be speckled brown and gives a bit when you squeeze it).
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Seasoned Bulgur Wheat

A staple in my home, hot or cold. Most people are not sure what to do with this is whole grain (I was one of those people!) but you can treat it like rice and cook it with seasoning to make a really tasty side dish. Made from cracked wheat it’s packed full of vitamins, minerals and fibre. It’s cheap, nutritious and easy to digest. I first tried this when a Turkish colleague brought in Tabbouleh salad for us to try and I was hooked!
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Caribbean Ital Stew

I love the whole ethos of Rastafarian food – choosing foods as near to their natural state as possible, foods that align with the Old Testament Levitical law and eating foods that nourish and strengthen the body. Organic fruits and vegetables are centre stage and no meat! Although the diet was never meant for weight loss – have you ever seen a fat Rasta?!!!
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