Banana Nut Muffins

Why labels?

Too many people are unaware of certain terminology and therefore what they put into their bodies. I speak from experience because I was very ignorant about certain substances. I will share with you that I am trying to lose weight myself, weight which was put on not because I am greedy, but from medications I had to take. Any advice I give is straight from the heart, as I learn it, I share it as I do not profess to be a know-it- all. I can say this, knowing more about nutrition is making me a healthier person and I see my doctors less frequently. I am trying to incorporate more healthy eating habits. It is more of a lifestyle change than a diet. I was the queen of diets, I tried them all: cabbage soup, low fat, Atkins, lemonade and other extremes which I will not dignify to put in print.

I realised they were not worth it, because when I stopped I went back to the weight I wanted to lose or more. What I needed to do instead was to better manage my portion sizes and cut back on sugar, salt, eat less processed foods, add more fibre and more fresh foods as well as exercise. The latter, I am afraid, is an up and down battle for me with my erratic schedule. I try to swim in my down time and I am looking for a personal trainer soon. I am a gourmand, an obsessive foodie. I am not a nutritionist, scientist or doctor, so please check your GP before you embark on any dietary change. I like to write about food, their origins and how to prepare them in healthy ways. Next week I will continue with another common food label word.

Why don't I prepare more Cordon Bleu-style food?

In a nutshell, my training was geared towards restaurant food, and this column is for the home cook. The first reason for this is that many of the techniques I have learnt have varying degrees of difficulty which are not practical in a home kitchen. Secondly, many of the ingredients used to create certain dishes are very expensive or not available in Jamaica. My column is about fun, easy food using items readily available.

What is my inspiration? When will I teach?

Simply put, I am very passionate about food and want to share the love. Since my return, during food shopping I am often stopped by fellow shoppers who peek into my trolley and are curious to discover how to prepare certain unusual items or to create something more special out of the ordinary.

The choices available now compared to years before have grown considerably and people want to try new things and are sometimes at a loss on what to do. My friends are always encouraging me to teach, but as much as I would love to, I honestly do not have time. I am really blessed to have this opportunity to share with you the little I know. I am a work in progress and learn something new each day. However, if you do want a class to go to, the Grande Dame of nouvelle Jamaican cuisine, Norma Shirley, is offering classes at her signature cooking school.

Where do I shop for produce?

My two main supermarkets are Loshusan in Barbican and Sovereign in Liguanea. I love Jojo's market facing the top of South Avenue and pop in weekly. When I treat myself to something fancy, I go to Mac's Deli. I also go to PriceMart for bulk items. Since I travel extensively between Kingston and Montego Bay, I support local vendors on country roads for fresh fruit and vegetables and local fishermen from coast to coast. I am also very lucky to have family, friends and staff in the country who always bring me fresh produce when they come into Kingston, plus my friends overseas who send me stuff or come on vacation bearing gifts I can experiment with.
Recently I received 3 bottles of rare truffle oils from France, Colombo powder from Martinique which is their blend of curry and some Ras al- Hanout, a savoury spice from Morocco.

My most recent shopping trip

Travelling just before you enter the Bog Walk Gorge where both sides of the street are lined with vendors, I purchased some bananas, oranges, sugar cane and avocado. A couple of hours earlier in Trelawny, I had bought some sweet and tangy guineps. I will be preparing recipes around the bananas and avocados I bought this week.

Avocados

The avocado, which Jamaicans affectionately call "pear", is a tropical fruit with origins in Mexico. It is rich in potassium, vitamins B and K and naturally rich in monounsaturated fat. It is used in salads, as a dip - the most common being guacamole, in drinks, and in New Zealand they make an oil from it which is delicious on salads.

The fear factor

Feeding the multitude

DANGEROUS PETS