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Play It Again Week: Sustainable Tropical Delights

Posted Nov 17 2009 3:23pm

To celebrate Making Love In The Kitchen’s first birthday, the bestest posts of the last year are getting another turn in the spotlight. These were selected either because they had the most traffic or should have.While together we stroll down memory lane, I will be away on a farm with no computer! We’ll chat when I get back.
Sustainable Tropical Delights: First Published:Feb 19, 2009

Why would we not want to eat the best food ever? Why would we choose processed food or food that has travelled a greater distance than we ever have? Why would we choose those options?

Well the reason is that we are in the middle of Winter in Canada and unless we are satisfied with eating roots vegetables, tubers and squashes, we haven’t much choice but to indulge in a little imported produce and packaged foods.

When I decided to pack it in and escape the Winter for nearly a month, the decision on where I would go had to comply with some basic rules.

  1. The destination had to be hot, sunny, beachy, oceany, lush, and beautiful
  2. The places I stayed had to have something of an eco-minded philosophy
  3. I was going to eat fresh, local, and organic as much as possible.

And so I landed myself in Dominica at Crescent Moon Cabins for all of these things, plus daily yoga, great new friends, and amazing island exploration. The food we enjoyed was definitely a highlight. Everything was grown or sourced right on the property, and of course, everything tastes better when enjoyed under the canopy of a rain forest, surrounded by palm trees, with a view of the sea.

Though it is a wise idea for both sustainability purposes and health reasons to eat as seasonally and locally as possible, it is also a nice treat, in the middle of Winter to indulge in some tropical delights. Just because we can’t all make it down to the nature island of Dominica to pick our own grapefruits and papayas, doesn’t mean we can’t throw some mango into our smoothies or have a little pineapple for dessert once in a while.

Here are some of the highlights of my time in Dominica.

img_5453img_5442img_5250img_5286img_5502img_54831img_5518img_5339

To celebrate Making Love In The Kitchen’s first birthday, the bestest posts of the last year are getting another turn in the spotlight. These were selected either because they had the most traffic or should have.While together we stroll down memory lane, I will be away on a farm with no computer! We’ll chat when I get back.
Sustainable Tropical Delights: First Published:Feb 19, 2009

Why would we not want to eat the best food ever? Why would we choose processed food or food that has travelled a greater distance than we ever have? Why would we choose those options?

Well the reason is that we are in the middle of Winter in Canada and unless we are satisfied with eating roots vegetables, tubers and squashes, we haven’t much choice but to indulge in a little imported produce and packaged foods.

When I decided to pack it in and escape the Winter for nearly a month, the decision on where I would go had to comply with some basic rules.

  1. The destination had to be hot, sunny, beachy, oceany, lush, and beautiful
  2. The places I stayed had to have something of an eco-minded philosophy
  3. I was going to eat fresh, local, and organic as much as possible.

And so I landed myself in Dominica at Crescent Moon Cabins for all of these things, plus daily yoga, great new friends, and amazing island exploration. The food we enjoyed was definitely a highlight. Everything was grown or sourced right on the property, and of course, everything tastes better when enjoyed under the canopy of a rain forest, surrounded by palm trees, with a view of the sea.

Though it is a wise idea for both sustainability purposes and health reasons to eat as seasonally and locally as possible, it is also a nice treat, in the middle of Winter to indulge in some tropical delights. Just because we can’t all make it down to the nature island of Dominica to pick our own grapefruits and papayas, doesn’t mean we can’t throw some mango into our smoothies or have a little pineapple for dessert once in a while.

Here are some of the highlights of my time in Dominica.

img_5453img_5442img_5250img_5286img_5502img_54831img_5518img_5339

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