COCONUT DREAM FISH AND OTHER YUMMY RECIPES FROM "ZIGGY MARLEY AND FAMILY COOKBOOK"

If you need a recipe these days, it's easy enough to Google "Best Ropa Vieja recipe" and there are tons of apps where you just type in a few ingredients and boom, there's 12 recipes to choose. But I find something satisfying about picking up a cookbook and flipping through the tantalizing images of meals, earmarking recipes, and reading excerpts about it and the chef's experience. It provides a personal and special connection to their food. 

Ziggy Marley and family

Ziggy Marley and family

 

That's exactly what I love about the "Ziggy Marley and Family Cookbook" because it's one of those cookbooks that is fun to read and features beautiful food, too. The oldest son of Bob and Rita Marley, humanitarian, singer, songwriter and producer Ziggy was raised with both traditional Jamaican food and the more natural and healthy "ital" food of the family's Rastafari culture.

"I first started dabbling in the kitchen as a teenager," Ziggy tells us. "I enjoyed making cornmeal porridge, and it helped me to begin appreciating the idea of nourishment, the idea that food can make your body feel better. I would make Irish moss and some of my dad's juices... our Rasta culture was different than regular Jamaican culture. My auntie would cook the more traditional Jamaican food ... on the other side, our Rasta culture drew us to ... a lot of juices and greens and nuts. We were introduced to ital food -- fresh, organic, and nutritious, less salt."

The 54 recipes included in the book, inspired by Ziggy's youth and accompanied by beautiful photos, are contributed by Ziggy, his wife Orly, his sister Karen, as well as renowned chefs Bruce Sherman (Coconut Carrot Curry), Ben Ford (Escabeche Escovitch), and Leone McDonald (Caribbean Salsa). Many of the recipes are vegetarian, vegan, and/or gluten-free.

Below are four recipes from the Amazon bestseller "Ziggy Marley Family Cookbook," available now: Mancakes (make them this weekend!), Cauliflower and Salmon Rice Bowl, Coconut Dream Fish, and Orange Almond Chocolate Truffles. 

 

image: Ziggy Marley and Family Cookbook

image: Ziggy Marley and Family Cookbook

MANCAKES

“I like pancakes, and so does my family, but they don’t have any real nourishment other than the eggs. One day I said to my son, “You know what, today we’re not making pancakes. We’re making Mancakes”. Mancakes got more to it than just flour and water. Mancakes got to nourish. We put coconut oil in them, some pumpkin seeds, flaxseeds, chia seeds, sometimes walnuts. On Saturday mornings I’ll make my kids Mancakes with maple syrup as a treat.” —Ziggy Marley


Serves 3 to 4, Vegetarian/Gluten-Free

INGREDIENTS
2 cups flour, or substitute gluten-free flour
2 tablespoons brown sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon pumpkin seeds, crushed
1 tablespoon flaxseeds
1 tablespoon chia seeds
1 tablespoon walnuts, crushed
2 eggs, beaten
4 tablespoons Ziggy Marley’s Coco’Mon Coconut Oil, or coconut oil of your choosing
2 cups water, or substitute coconut, soy, almond, rice, or whole milk

PREPARATION
1. Mix all dry ingredients together, then add eggs, coconut oil, and water and blend well.

2. Spoon batter onto a hot grill.

3. Once pancakes bubble, flip over and cook until golden brown.

4. Serve with maple syrup and enjoy!

 

 

image: Ziggy Marley and Family Cookbook

image: Ziggy Marley and Family Cookbook

Cauliflower & Salmon Rice Bowl 

Serves 4

INGREDIENTS

1 head cauliflower, cut into florets

1 whole leek, cleaned and cut into ¼-in.- thick strips

2 tbsp. olive oil

1⁄4  tsp. ground cumin

2 1⁄2 tsp. kosher salt

1 1⁄4 tsp. freshly ground black pepper, divided

4 (5-oz.) salmon fillets

2 tbsp. coconut oil

1 bunch kale, stemmed,
leaves thinly sliced

1 garlic clove, minced

3 cups hot cooked long-grain brown rice 1 avocado, sliced

PREPARATION

1. Preheat oven to 375°. Cut cauliflower florets into 1 1⁄2-inch pieces, and place with leeks in a roasting pan. Drizzle with olive oil; sprinkle with cumin,
1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Toss to coat, and spread in a single layer.

2. Bake until lightly browned, about 40 minutes, loosening cauliflower with a wooden spoon halfway through cooking to prevent sticking.

3. Meanwhile, sprinkle salmon with remaining 2 teaspoons salt and 1 teaspoon pepper. Melt coconut oil in a large skillet over medium-high; add salmon, and cook until fish is done and flakes with a fork, about 3 minutes per side. Remove from skillet.

4. Add kale and garlic to skillet, and cook, stirring often, until kale is slightly wilted, about 2 minutes. Divide brown rice evenly among 4 serving bowls; top with cauliflower mixture, kale, salmon, and avocado.

image: Ziggy Marley and Family Cookbook

image: Ziggy Marley and Family Cookbook

COCONUT DREAM FISH

"This recipe has a deep coconutiness. When I first made it I thought, Oh, this is like a coconut dream! Makes you go to bed real nice." —Ziggy Marley
Serves 4, Gluten-Free

INGREDIENTS

4 fillets wild sea bass
Salt, to taste
½ tsp lemon pepper
4–6 Tbsp Ziggy Marley’s Coco’Mon Coconut Oil, or coconut oil of your choosing
½ cup vegetable stock
1 medium onion, chopped
2 medium bell peppers
3 while garlic cloves
1 tsp fresh ginger, grated
2–3 sprigs fresh thyme (some chopped for garnish)
6 whole Jamaican allspice berries
½ tsp cayenne pepper
½ tsp curry powder
½ cup cocnut milk
Lime, quartered, for garnish

PREPARATION

1. Season fish fillets with salt and lemon pepper in the same skillet you will cook with.

2. Rub 1 Tbsp coconut oil onto seasoned fish, massaging for a few minutes. You’ve reached stage one of coconutiness. Remove fillets from pan and set aside.

3. Warm remaining coconut oil in the skillet over medium heat until oil is hot.

4. Return fillets to pan and fry on each side for 3–5 minutes, until slightly browned.

5. Remove fillets and place in a dish. You’ve reached stage two of coconutiness.

6. Add 4 Tbsp vegetable stock to the same skillet and scrape all the fish goodness from the bottom, deglazing the skillet and stirring. Lower heat if necessary, so as not to burn.

7. Add onions, bell pepper, garlic, ginger, thyme, allspice, cayenne pepper, and curry powder, and stir until mixture starts bubbling (about a minute or so).

8. Stir in coconut milk, remainder of vegetable stock, and heat 2–3 minutes until it comes to a boil, then reduce heat.

9. Lay fish fillets back in the pan and simmer for a few minutes, just so the fish can incorporate all the sauce. Try to make sure the fillets are kept whole.

10. Turn off heat, garnish with fresh chopped thyme and lime wedges, and serve on a platter, family style. You’ve reached the final stage of coconutiness.

11. The dish is gingery and coconutty with a hint of curry and a little spice. It taste clean and will leave you feeling well-fed but not full—Jamaican style.

(Reprinted with permission from "Ziggy Marley and Family Cookbook: Delicious Meals Made with Whole, Organic Ingredients from the Marley Kitchen" by Akashic Books.)

image: Ziggy Marley and Family Cookbook

image: Ziggy Marley and Family Cookbook

(Reprinted with permission from "Ziggy Marley and Family Cookbook: Delicious Meals Made with Whole, Organic Ingredients from the Marley Kitchen" by Akashic Books.)