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Jerk Jackfruit...


  • 3 cans young jackfruit in brine drained and patted dry then pulled into bite-sized pieces (remove seeds if you prefer)

  • 1 tablespoon Vita Coca coconut oil

  • 3 spring onions finely sliced

  • 3 garlic cloves minced

  • 1/2 Scotch Bonnet chili (use a full one for more spice)

  • Thumb sized piece of ginger minced

  • 1 yellow pepper deseeded & cubed

  • 1 cup (200g) black beans from a tin drained & rinsed.

  • 1 tablespoon allspice

  • 2 teaspoons ground cinnamon

  • 3 tablespoons soy sauce

  • 5 tablespoon tomato puree

  • 1/4 cup coconut sugar

  • 1 cup (240 ml) pineapple juice

  • 1 lime

  • 1 tablespoon fresh thyme leaves

  • 2 teaspoons sea salt

  • 1 teaspoon cracked black pepper


  1. First, place a large casserole dish or frying pan over a medium heat. Add the coconut oil followed by the onion, garlic, ginger, chili, and yellow pepper. Allow the mix to soften for 3 minutes before adding the spices and cooking for 2 more minutes. Add a pinch of seasoning.

  2. Add the jackfruit to the pan and stir well, cooking the mix for 3-4 minutes.

  3. Next add the coconut sugar and the black beans. Keep stirring, then add the soy sauce, tomato puree, and pineapple juice. Turn the heat to low and add the lime juice plus some chopped fresh thyme leaves. 

  4. Pop the lid on and allow the jackfruit to cook for around 12-15 minutes.

  5. Serve and enjoy!




  • 1 can kidney beans liquid reserved

  • 1 can coconut milk

  • 3 tablespoons fresh thyme

  • Pinch of sea salt

  • Pinch of black pepper

  • 1 1/2 cups (340g) long grain rice rinsed

  • Vegetable stock if needed


  1. Add all the ingredients to a saucepan and pop the lid on.

  2. Place the pan over low heat and allow the rice to absorb all the liquid until it’s light & fluffy. This should take 10-12 minutes. If your rice gets too dry before it has cooked, add some water or vegetable stock.

  3. Fluff with a fork before serving. Enjoy!


Fried Plantain...


  • 2 plantains peeled and cut into 1cm discs

  • 2 tablespoons Vita Coca coconut oil

  • 2 tablespoons coconut sugar

  • Pinch of salt

  • Pinch of pepper


  1. Preheat a non-stick frying pan over medium heat and add the coconut oil. Once it gets hot, add the plantain wedges.

  2. Cook on both sides for 3-4 minutes until caramelized & golden.

  3. Season with coconut sugar, salt, and pepper.


Mango Salsa Recipe


  • 1 cup mango

  • 1 cup pineapple

  • 1 medium red onion

  • ½ cup orange bell peppers

  • ½ cup tomatoes

  • 1 jalapeno pepper

  • ½ red bell pepper

  • 1 lime squeezed

  • ¼ cup sweet chili sauce

  • 2 tablespoons extra virgin olive oil

  • ½ teaspoon salt

  • ¼ cup cilantro


  1. Chop everything into the size of your liking, then mix everything together.

  2. Serve and enjoy!

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