Looking for a delicious and super nutritious dish that’s easy to prepare and won’t leave you feeling hungry? My kale and garbanzo salad with portabellini mushrooms and grape tomatoes will surely please the palate and satisfy the stomach.
- 1 (15 oz.) can garbanzo beans, drained
- 3 large portabellini mushrooms, roughly chopped
- 8-10 grape tomatoes
- 4-5 cups kale (chopped fresh)
- ½ cup dry white wine
- 1 lemon, zested and juiced
- 1 onion, diced
- 2 garlic cloves, dices
- ½ cup chopped basil leaves
- ½ tsp. paprika
- Olive oil to saute
- Salt & pepper to taste
- In a large skillet, sauté onion & garlic in olive oil over medium heat for five minutes or until onions soften.
- Add kale, mushrooms, and garbanzo beans along with paprika, salt and pepper, and sauté for an additional five minutes.
- Add grape tomatoes, white wine and lemon juice and deglaze the pan, allowing ingredients to simmer and liquid to be fully absorbed.
- Scatter chopped basil leaves, lemon zest, and adjust salt & pepper if necessary.
- Enjoy warm.
The creamy protein and fibre rich garbanzo beans work well with hearty, meat-like chunks of portabellini mushrooms to provide a satisfying bite. Add a few leaves of the world’s most nutrient-dense food on earth (read more about this here) with a few grape tomatoes for colour and taste and you’ve got a killer combo. The finishing touch of lemon juice and zest brightens the dish, increasing the intensity of flavours, and add a necessary tang to round out all the goodness colliding in this one salad. Your body and taste buds will thank you for it.
A few months ago I published a post on my experience at Toss and Roll, one of Kingston’s hottest and most recently opened salad bars. Since then I’ve received a number of great reviews from friends and colleagues who have eaten there, but the main concern was the location; it didn’t offer much seating capacity, and the limited al fresco set-up meant it only allowed for casual lunch meet ups. But that’s all about to change.
As was expected, things kicked off and the demand for more space, longer opening hours, and a more central location became pertinent. Just under nine months in, Toss and Roll will be relocating to 75 Hope Road (beside the recently opened Opa! Greek Restaurant) and will extend their hours to 7:00 a.m. to 6:00 p.m. Mondays through Saturdays. The redesigned menu will feature a variety of new dishes including a breakfast fare, assorted teas and smoothies, along with long-standing crowd favourites.
Of course, fitness junkies and owners Keisha and Jermaine Bailey have managed to keep the menu quite clean and lean with fresh fruits and veggies, whole wheat offerings, and lean meats.
Come and check out their grand opening tomorrow Saturday, January 25 and enjoy discounts and free smoothies.
Eat right, live better.
Elle & Vire’s plain sweet yogurt gives the drink a smooth texture without being too creamy, maintaining the natural crispness of the cucumbers and cleanness of the naturally sweet honeydew melon. Throw in a few fresh mint leaves and you have a refreshing, yummy smoothie perfect for the summer heat.
I enjoyed this as part of my three-part breakfast (#fattie) but this can easily be transported to a cocktail drink by adding a splash or three of your favourite spirit.
Here’s another quick but delicious smoothie idea with in-season fruits.
- 2 full-sized east-indian mangoes (or your favourite kind), peeled, pitted and cut into 1 in. cubes
- 1 lb. cucumbers
- 1 tbsp. red wine vinegar
- 2 tbsps. HoneyKist® Habenero-flavoured honey
- 1 tbsp. smoked black sesame seeds
- 1 tbsp. sliced almonds
- Peel cucumber in alternating stripes lengthwise. Cut in half lengthwise and slice into ¼ pieces.
- In a salad bowl combine cucumbers and mango.
- In a small bowl, whisk honey and red wine vinegar to form a light vinaigrette. Drizzle over mango and cucumbers.
- Top with almond slices and sesame seeds.
This medley of bold Caribbean flavours and contrasting textures will surely leave your tastebuds in awe. Sun-ripened, naturally sweet east indian mangoes paired with refreshing, half moons of crisp cucumber slices drizzled with a light vinaigrette of tangy red wine vinegar and sweet and spicy habanero-infused honey really wakes up the tongue. For even more flavour and texture contrasts, this salad is finished to perfection with crunchy almond slices and smoked black sesame seeds. A-MAZE-BALLS!
Give it a try and let me know what you think.
Toss and Roll is one of Kingston’s newest food spots. The days-old eatery is owned and operated by Keisha Bailey and hubby Jermaine Bailey at 2 Trafalgar Road, Kingston 5. (Read my post on Lunch at Toss and Roll). Patrons can come in between 11:00 a.m. and 4:00 p.m. to enjoy the freshest wraps, sandwiches, and salads, all hand-cut and assembled on spot. Delivery options are also available: call 876-879-3310.
Toss and Roll comes at the perfect time when Jamaica has joined the health and fitness movement and has embraced the eat clean, eat local concept. Let’s get to know a little more about Keisha & Jermaine’s vision to provide Kingstonians with a better, healthier alternative to lunch.
Name: Jermaine Bailey, Keisha Bailey
Age: 30, 28
Occupation: MBA student at UWI, Risk Manager at JMMB
1. Where did you get the idea to open up Toss & Roll?
- The concept for Toss & Roll started with my sister in law Shanna-Lee Bennett who wanted to provide healthier breakfast options to a few corporate companies in new Kingston and Liguanea. My wife Keisha and I would assist her with sales and also give advice on strategy for her business. Shanna-Lee recently migrated but she’s still a part of our operations giving advice on menu planning and new items we plan to add in the future.
- Also we wanted to provide meal options that were healthy but not necessarily vegetarian. We wanted to get away from the traditional beans and ‘ital stew’ and just provide low calorie, low fat and high protein meals to our customers. We are very big on freshness and so we prepare our ingredients daily to ensure our customers get the freshest healthiest meal possible.
2. Was the process from concept to realisation a difficult one?
- Getting Toss & Roll off the ground was a very tedious process. Finding the right location was a key part of our strategy and this took quite some time. Eventually we found the Small Business Association of Jamaica and with their mandate to help provide facilities for start-ups and small businesses to succeed we felt that this location would be the perfect fit for us.
- Staffing was another important part of getting the business running so we spent months scouting around for the right customer focused persons who would delight our customers on each visit.
- Getting the right supply of fresh vegetables and protein was also important. So from early on we sought to find key suppliers who would give us the wholesome ingredients we want to serve our customers. Our vegetables are fresh from the farm without any preservatives and hand cut daily right in our store. Our meats are also freshly done and we stay far away from using preservative and MSG etc.
3. What is your relationship with food like?
- We are food lovers….we are very meticulous about what is served to us and so we ensure that only the freshest, most wholesome ingredients are used for items on our menu
- My sister-in-law Shanna-Lee is even more particular about the standard of the meals we serve and so we have a dedicated team working to ensure our customers are always satisfied
4. What are your views on veganism?
- Veganism is a healthy lifestyle also and we enjoy vegan food. We however want to position ourselves as a salad bar serving meals that are fresh and healthy…not necessarily vegetarian or vegan. Our ingredients used in our meals are packed with a wide range of vitamins and have a wide range of health benefits.
5. Where do you see Toss and Roll in the next 2 years?
- Our plan is to encourage healthier eating habits among our customers and the wider Jamaica. In order to achieve this initiative we want to have more store locations opened some time in the medium term.
Jermaine & Keisha Bailey, Owners, Toss & Roll
Check out Toss and Roll on Facebook and Instagram.
Many persons are opposed to consuming okras because of their slimy texture. But this dish is sure to please even the most squeamish. Don’t believe me? Give it a try and see for yourself.
Warning: This dish is on the spicy side owing to the addition of ½ scotch bonnet pepper. However, the sweetness from the honey balances out the heat and helps to round out the rest of the flavours. If you’re still scared, you can go ahead and reduce the pepper to your taste.
Do not wash the okra before cutting. Instead, wipe with a damp cloth. Washing will increase the chances of the okra being too slimy when cooked. If it needs to be washed for whatever reasons, use paper towel to dry properly before cutting. To reduce sliminess even more, leave cut okras uncovered in fridge overnight.