SEASONED STEAM CALLALOO WITH AVOCADO DRESSING
BY Cornelio Marfield
1. 1 bunch chopped callaloo
2. ¼ of a diced onion (medium size)
3. ½ of diced sweet pepper (medium size)
4. 1 minced cilantro tree
5. 2 tbsp of coconut oil
6. Pinch of salt
7. Pinch of season all
Place about 2 oz of water in a pot and add the chopped callaloo, diced onion, diced sweet pepper and minced cilantro tree, and stir over heat until callaloo becomes tender (should take about 5 minutes). Add in the 2 tbsp of coconut oil, along with the pinch of salt and season all to taste, when finish cooking. Serve with a rice or pasta along with a serving of protein such as a ¾ cup of beans or 3 oz of lean/vegetarian meat (about the size of a deck of card).
Serving size: Four ½ cup of servings
Blend 1 Avocado, 1/8 tsp basil, ½ cup of apple cider vinegar/Lime water, 1 minced glove of garlic, pinch of salt, pinch of cayenne pepper. And serve over the steamed callaloo. (You can decorate you steam callaloo with sliced avocado too).
Serving size: 2 cups of serving.
Corozal Town, and Chetumal, Q. Roo, Mexico, Belize
Founder and President of SUPERMAMA - an organization for pregnant adolescence and single mothers. Owner of PrehiSPAnic cocoon - a massage and health spa in Corozal Town, Belize and Chetumal, Mexico and owner of B LIFE health beverages.