Sweet

Chia pudding

Don’t be fooled by these tiny seeds. They might be small but they are mighty when it comes to packing a nutrition-dense and energy-boosting punch to your diet.

read more

Chia pudding

Ingredients

300ml almond milk
150ml maple syrup
500g chia
strawberries
blueberries

Combine the almond milk and maple syrup. Once combined, continuously stir while gradually adding the chia seeds. Rest for five minutes and then stir the mixture again to avoid clumps forming. Leave the chia mixture in the fridge overnight to set. Serve and garnish with fresh seasonal strawberries and blueberries.

View Detail
Overnight oats

For a satisfying and wholesome breakfast you can’t go past this delicious, fulfilling combination of fruits, nuts, oats and honey topped with a hearty crunch.

read more

Overnight oats

Ingredients

oats
almond milk
raisins
green apple
strawberries
blackberries
honey
mint
almonds
coconut oil, melted

Mix oats, milk, raisins, apple, berries, honey and mint together in a bowl. Cover and leave in the fridge overnight.

Meanwhile combine almonds, more oats, honey and coconut oil. Spread mixture out evenly on a tray lined with baking paper and bake on low heat in the oven until golden brown.

Serve the overnight oats in a bowl topped with the homemade granola, fresh berries and a generous dollop of homemade natural yoghurt.

Recipe courtesy of The Brasserie

View Detail
Green mango and flaxseed salad

It would be hard to fit more superfoods on a plate than this delicious combination of crunchy long beans, flaxseed nuttiness, tart green mango and refreshing sweet orange with a kick of vinegar.

read more

Green mango and flaxseed salad

Ingredients

long beans
mizuna
green mango, sliced
local basil
fresh orange segments
flaxseeds
garlic, sliced, boiled and roasted
chickpeas
lime juice
orange juice, freshly squeezed
balsamic vinegar
olive oil
salt and pepper

Combine lime and orange juices with olive oil and vinegar, salt and pepper, and flaxseeds, to make the vinaigrette. Dress the mizuna leaves.

Drape the long beans on plate in a circle and place the leaves inside the beans.

Dress the mango and orange segments and scatter delicately on top of the mizuna.

Sprinkle the garlic chips and flaxseeds over the salad and serve.

Recipe courtesy of The Brasserie

View Detail
Louise’s walnut salad

For a quick salad that tastes amazing, you can’t go past our Founder’s all-time favourite salad that combines crunch with juiciness and savoury with tart.

read more

Louise’s walnut salad

Ingredients

walnuts
rocket or spinach leaves
pear, sliced
parmesan, shaved
extra virgin olive oil
squeeze of lemon

Combine the leaves, pear, parmesan and lastly, the walnuts (to prevent them going soggy). Drizzle with olive oil and squeeze over lemon juice (for taste and to stop the pears browning). Delicious, fulfilling and easy to prepare.

View Detail
Watermelon Salad

This vibrant and thirst-quenching salad draws on local ingredients bringing the tastebuds alive with a squeeze of fresh orange juice.

read more

Watermelon Salad

Serves 6

Ingredients

Citrus vinaigrette:
1 cup watermelon juice
½ cup fresh orange juice
¼ cup lime juice
1 cup extra virgin olive oil
1 teaspoon kosher salt

For the salad:
1 bunch fresh basil
1 cup extra virgin olive oil
1 cup hazelnuts
2 pounds watermelon, cubed
4 cups mixed greens, slightly torn
½ pound cucumber, cubed
½ pound java apples, shaved
3 radishes, shaved
½ pound French feta, crumbled
kosher salt
fresh ground pepper
Cayman Sea Salt

To make the vinaigrette, blend all the ingredients until combined. Place in a clean container until ready to use.

To create the salad, blend the basil and olive oil for about 3 minutes. Strain the oil through a fine mesh strainer but do not force through the mesh, you just want the oil to drip out, leaving the solids behind. Once the oil has drained, discard the solids.

Preheat an oven to 325 degrees Fahrenheit. Place the hazelnuts on a sheet pan lined with parchment  in an even layer. Toast for 6-8 minutes, or until gold brown. Take care not to over toast. As a general rule of thumb, if you can smell the hazelnuts’ toasted fragrance while the oven is closed, then they are most likely burnt. Once toasted, allow to cool and lightly crush.

Place the watermelon in a vacuum sealable bag and add ½ cup of the vinaigrette. Vacuum press the watermelon until compressed. This will depend on the system you have but vacuum pressing the watermelon is optional.

Combine mixed greens, cucumbers, shaved java apples, and shaved radishes in a mixing bowl and dress with the vinaigrette, season with salt and pepper. Divide the dressed salad between the plates. Place the compressed watermelon, French feta and hazelnuts onto the salad. Drizzle the basil oil over the salad and finish with Cayman Sea Salt.

Recipe courtesy of The Brasserie

View Detail
Watermelon, strawberry, feta and mint salad

Cupid is just around the corner and to celebrate, I thought I’d create one of my all time Valentine’s Day favourites. Forget the chocolates – do something good for your heart with this heart-healthy, delicious and refreshing salad that is really easy to make.

read more

Watermelon, strawberry, feta and mint salad

Ingredients

ripe strawberries, sliced
juicy watermelon, cut into cubes
fresh mint
feta, crumbled
lemon

 

Combine all ingredients together and then generously squeeze lemon juice over.

 

View Detail
Rainbow bowl

Bright pinks and dark greens, vibrant yellows and bold purples, fiery oranges and vivid reds are just some of the colours from the rainbow that when combined, make even your least favourite vegetables look wildly appetising.

read more

Rainbow bowl

Ingredients

kale
baby spinach leaves
broccoli, steamed
carrot, grated
sweet potato, cut in cubes and roasted
avocado, sliced
red cabbage, shredded
quinoa
hummus
chickpeas
sesame seeds

Group ingredients together in a bowl to make a colourful pattern and enjoy!

View Detail
Salad smoothie

Nick requires 40 to 55 kilograms of kale a week, 20 to 30 kilograms of purslane (a tasty, easy-to-grow “weed” and a rich source of omega-3s), four bundles of fresh moringa, over 90 kilograms of ripe banana and plantain (a more savoury variety of banana), 45 kilograms of mango as well as ginger and turmeric to make enough smoothies to meet the growing demand.

read more

Salad smoothie

Ingredients

2 cups kale
1 tbsp moringa leaves or 1 tsp moringa powder
½cm of turmeric fresh root
1 ripe banana or plantain
1 slice of lemon with skin
2 cups water
ice

 

Blend together and enjoy! 

Recipe courtesy of Nick Adendorff, Green2Go

View Detail
Pinoy coconut salad

Farmer Clarence grabs a machete and starts peeling back layers of coconut, making an indent small enough for me to poke my straw through and drink the refreshing water inside. He then hands me a wedge of coconut skin to use as a spoon and shows me how to peel out the young gel-like flesh inside.

read more

Pinoy coconut salad

Ingredients

700g coconut meat (medium soft)
250g of diced seasonal fruits (banana, berries, cherries, melon, grapes, kiwifruit, mango, nectarine, peach, pineapple, watermelon, strawberries)
1 can of condensed sweetened milk
cream (as required) 

toasted coconut flakes (optional for added crunch) 

 

Cut the medium soft coconut meat into thin strips. 

Mix all the ingredients together. 

Chill or freeze. 

Sprinkle with toasted coconut and serve. Delicious and refreshing! 

 

Recipe courtesy of  Clarence McLaughlin who farms at Bodden Town in Grand Cayman

View Detail
Chocolate garlic

The combination of garlic and chocolate makes this a treat not just for your taste buds but your health as well. Apparently this recipe makes the “perfect after-dinner mint”!

read more

Chocolate garlic

Ingredients

3 large garlic bulbs (about 30 small cloves)
300 grams good-quality sweet dark chocolate
1 tbsp Grand Marnier or liqueur of your choice

Separate and peel the garlic cloves. Soak the cloves in ice water to seal in the flavour and juices while you prepare the chocolate. Melt chocolate slowly in a double boiler, microwave or fondue pot. Add liqueur and blend well. Dry the garlic cloves and dip to completely cover in the chocolate/liqueur mixture. Allow to set and harden on a sheet of foil in fridge. Serve on a small dish at the end of a meal.

Recipe courtesy of South Australian garlic grower, Roger Schmitke

View Detail