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Go Green

After last month’s indulgence, I thought it time for some healthy options.

To start your day off right, try this lovely clean green juice, filled with vitamins and antioxidants, and tasty too.

As much as I would love to say that you can make this the day before, it really only lasts a couple of hours in the fridge before the colour starts to turn. The good thing is, it’s quick and easy.

If you’re making this to take with you to work in the morning and you’re pressed for time (no pun intended), set up the juicer and prepare the produce the night before; that way, the morning will allow you to have fresh juice in minutes. Mix it up with other fruits and veggies, and see what you like. Make it into popsicles – kids will love this.

Anyone that knows me, knows I love avocadoes. This guacamole & chips is one of my favourites to make when the local avocadoes are in season; they’re so creamy and delicious. Another favourite is cilantro; there’s just something unique in it, that you can’t get from other herbs.

The two together are heaven. The chips are so easy to make, and they stay crunchy for ages. You can season them however you like, and keep them in a zip top bag or air tight container for days.

Rack of lamb with a chimichurri mint sauce is my take on the Argentinian style that is traditionally served with beef. In Argentina, they predominantly use parsley, oregano, garlic, olive oil, and red or white vinegar in their chimichurri; however, I’ve incorporated some additional herbs including cilantro and mint. Mint and lamb go so well together. This is a fresh, healthy, and versatile sauce, that really can be used with any protein you fancy, just adjust the mint level to your liking or perhaps replace with basil.

It makes a nice dressing for quinoa or couscous, and it freezes well too.

I really hope you enjoy these recipes – we had so much fun testing and photographing them.

Clean Green Juice

Makes 5 cups

Level: easy

​You will need a juicer

​Ingredients​

1 bunch celery (approx. 11 stalks)

2 large Granny Smith apples

2 large cucumbers

1 large bunch of kale

​*If you want to add some sweetness, add a couple of carrots.

​Method​

This is one of my favourite juice combinations. I love the tart flavour of it. Wash all produce thoroughly. ​We suggest mixing 4 caps of white vinegar per gallon of water to wash produce in.

Chop produce to fit in your juicer, and juice away.

Homemade Guacamole ​

Makes: approx. 2 cups

Level: easy

​Ingredients​

2 ripe avocadoes

¼ cup chopped cilantro and more for garnish

¼ cup fine diced red onion

Juice of 1 lime

Salt

Pepper

Fine diced jalapeno (optional)

​Method​

In a bowl, mash the avocadoes with the rest of the ingredients until desired texture. Transfer to serving bowl and garnish with remaining cilantro, serve with oven tortilla chips.

To prevent from browning, make sure there is enough lime juice. Additionally, before transferring to serving dish, place cling film directly onto the guacamole to prevent air from getting to it.

Tortilla Chips

Level: easy

​Ingredients​

6” flour tortillas

Olive oil

Salt

Pepper

Seasoning of your choice

​Method​

Preheat oven to 375 F. Cut tortilla chips into eighths and toss with olive oil and seasonings. Spread out evenly on to baking tray and bake for approximately 10 minutes. Keep an eye on them, they turn brown quickly.

Rack of Lamb with ​Chimichurri Mint Sauce

Serves 4

Level: easy

​Ingredients​

Olive oil

2 lamb racks

2 tbsp, room temperature butter + extra for searing

2 tsp minced garlic 

2 tsp finely chopped rosemary

Salt

Pepper

​Method​

Preheat oven to 375F. Rub each rack with butter and season with the remaining ingredients. Heat up pan, add olive oil and remaining butter. Carefully place the rack, skin side down in the pan, away from you so hot oil doesn’t splash you. Sear rack for 2 minutes on first side and 2 minutes on the other side and transfer to baking tray, skin side up. Roast in the oven for approximately 25-30 minutes to get a perfect medium.

When lamb is removed, wrap in tin foil and allow to rest for at least 15 minutes before slicing. This keeps the meat moist and prevents it from losing all of those yummy juices.

​For the ​Chimichurri Mint Sauce

Makes approx. 1 ½ cups

​Ingredients​

1 bunch parsley

1 bunch cilantro

2 bunches mint

1 tsp grated garlic

1 lemon juiced

¾ Cup Extra Virgin Olive Oil

Fine diced jalapeno (optional)

Salt

Pepper

Chilli oil for garnish

​Method​

Whiz together all of the ingredients in your food processor until smooth. Adjust seasonings to taste. Consistency should be thick. Drizzle chilli oil over the top, if spice is desired.

Photography by Rainbow Visions BVI

Kayleigh Driver

Kayleigh Driver

Born and raised on Tortola, Kayleigh is the Coldwell Banker/BVI Villa Rental Property Manager and Villa Chef. Kayleigh loves to work with fresh island produce as much as she can, supporting local farmers and fishermen. She looks forward to sharing fresh and fun recipes with you.
Kayleigh Driver

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