Ziggy Marley is best-known for being a singer-songwriter, seven-time Grammy winner, and the oldest son of the legendary Jamaican reggae musician Bob Marley. But he’s also a lifelong foodie, who says he started “dabbling in the kitchen as a teenager.” His new cookbook, the Ziggy Marley and Family Cookbook, is crammed full of recipes inspired by both traditional Jamaican cuisine and the fresh, organic “ital” food of Rastafari culture.
The book: More than 50 recipes fill the 120 pages of the new $24.95 hardcover book, hitting shelves on Tuesday. Many of them are vegetarian, vegan or gluten free, and are categorized by time of day — from breakfast dishes to desserts — with options such as ahi tuna burgers and tofu in coconut carrot curry.
The quote: “My father would always have a lot of juices and greens and nuts. We were introduced to ital food — fresh, organic, and nutritious, less salt.”
The tester: I love experimenting with new dishes in the kitchen. But breakfast is where I’m laziest, usually wolfing down a bowl of cereal or making toast. I figured Marley’s oatmeal recipe would be a step up.
Recipes I’m dying to make: There are a few delicious-sounding, fall-friendly soups in the book, including Butternut Squash and Leek Soup and an intriguing Coconut Curry Squash Soup. Yum. But I think my top pick would be the Jerk Chicken, a spicy Jamaican dish. I feel like Marley knows what’s up.
This hearty dish is crammed full of oats, fruit, seeds and coconut. “It has protein and everything else in it you need,” Marley writes in the book. “My wife Orly’s oatmeal guarantees you will start your day feeling nice and strong.” It’s also suitable for vegetarians, vegans and anyone who needs to go gluten free. I found all the ingredients, even a fresh coconut, at my local Loblaws. This dish has a delicate sweetness and satisfying crunch thanks to the walnut chunks and fresh coconut shavings. You can also customize it by swapping in different berries or nuts. The best part? It’s easy and only takes around 15 minutes to make — and that’s if you’re taking your time on a leisurely Sunday morning.
1 fresh coconut
1/3 cup (80 mL) quick cooking oats
3/4 cup (185 mL) coconut milk beverage
1 tbsp (15 mL) almond butter (or any nut/seed butter)
1/2 cup (125 mL) blueberries
2 tbsp (30 mL) walnut pieces
1 tbsp (15 mL) ground flaxseeds
To open coconut, start by wetting it. Find the three length-wise ridges around its circumference — its weakest points. Place coconut length-wise on cutting board and use mallet or hammer to pound coconut on each of these ridges. When it starts to break apart, gently pull each side to break it in half. Prepare for coconut water to flow out — it can get messy!
Using a paring knife, scoop out flakes of coconut flesh and set aside.
Peel and slice banana into quarter-inch slices, or to your preference. Set slices aside.
To prepare quick cooking oats, heat coconut milk beverage on the stovetop in a pan over high heat until it boils. Add oats. Return to boil, then simmer for 3 to 5 minutes. Add dollop of almond butter and stir. Remove from stovetop and let sit for a minute or so.
Spoon oatmeal into serving bowl. Top with blueberries, walnuts, ground flaxseeds, banana slices and coconut flakes.
Dig in immediately and enjoy.
Makes 1 bowl of oatmeal.
Source: Start your day with Ziggy Marley’s coconut oatmeal | Toronto Star
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