Immerse yourself in ital cuisine
Let's take a culinary adventure down ital road, it's not only eye-opening, but is incredibly fun and versatile.
In photo: Haile Thomas is a 16-year-old vegan chef and the youngest certified health coach in America.
Ital food is unprocessed, whole, salt-free, vegetarian or vegan. Cooking and eating this way contributes to energy, detoxification, nourishment and (surprise!) a lot of flavour. Unfortunately, through mass marketing, much of society has subconsciously swallowed this idea that highly processed food filled with salt, grease and sugar are more tasty and appealing than natural, whole dishes.
Harnessing the natural flavours of fresh vegetables, fruits, grains, and legumes can completely enliven your taste buds and experience different kinds of tang. When we stretch ourselves beyond the foods and eating styles we are used to, it makes us more open to trying and enjoying new, fresh and flavourful foods.
You may think that salt is what makes a dish delicious, but embracing ital cooking might just change your mind.
I eat unprocessed, whole, fresh, plant-based foods and occasionally I travel down ital road. Specifically, removing salt
from my dishes in order to renew my appreciation for natural flavours. On my ital journeys over the years, I've developed and grown to love some really delicious recipes.
I'd love to share with you one of my all-time favourite my Ital Power Bowl it's super easy and quick to make.
This one-pot dish combines juicy mushrooms and tomatoes, crunchy bell peppers, onions and garlic, which are stewed in a smoky, seafood-inspired spice blend. It's then combined with hearty brown rice and garnished with fresh herbs.
I hope you give this recipe a try. Feel free to get creative and make the recipe fully suit and excite your taste buds. You'll find the recipe below.
Ital Power Bowl
- 1-2tbsp coconut oil
- 1 cup yellow onion, chopped
- 4 cloves garlic, sliced
- 2tsp fresh thyme
- 3 cups gourmet mushrooms of your choice
- 2 cups red bell peppers, chopped
- 1 cup roma tomatoes, rough chopped
- 1tbsp garlic powder
- 1tbsp dulse flakes
- 1tbsp smoked paprika
- 2 vegan bullion cubes, salt-free
- 1 cup vegetable broth
- 1/4 cup parsley, chopped plus more for garnish
1. Add coconut oil to heated pan, and sautÈ yellow onions in heated pan for about one minute.
2. Combine garlic and sautÈ another minute.
3. Add fresh thyme, mix and sautÈ another minute.
4. Add mushrooms and 1/2 the spice blend. Let mushrooms cook for about five minutes, then add bullion cubes and vegetable broth. Simmer until flavours meld.
5. Add bell peppers and tomatoes, warm through stew for a few minutes.
6. Stir in cooked brown rice and mix thoroughly.
Add 1/2 of the fresh parsley and mix.
7. Serve, topped with remaining fresh parsley.
- Haile Thomas is a 16-year-old vegan chef and the youngest certified health coach in America. Haile will be cooking up a healthy lunch at Tmrw.Tday's Konscious Kids Day, where students from a local school will enjoy a beach day full of activities and kids' yoga, led by the Yoga Angels, in association with the Island Routes Foundation. Tmrw.Tday festival takes place in Negril, May 17-23.