As you guys know, I’m always happy to see more veggies on the supermarket shelves! And since the beginning of this year, 2018, I’ve started to see so much plant-based action all across Jamaica- it really makes me happy as it clearly indicates that there’s growing awareness around healthy foods!

Obviously- I was thrilled to see a product that helps us all sneak more veggies into our diets! Voodles, a local product, just hit the market with their cool range of organic, locally grown carrot & zucchini noodles- aka “Voodles” 🙂 So if you don’t have a spiralizer at home, fret not! Grab a pack and get creative! I’ll be sharing another recipe soon, but in the meantime, here’s an extra easy, exciting fusion inspired way to use your Voodles!


You’ll need:

  • 1 pack of carrot Voodles
  • 2 cups of spinach- chopped
  • 1 small red bell pepper, sliced
  • 1 teaspoon Thai curry paste mixed with 1 teaspoon peanut butter
  • 3 garlic cloves- chopped
  • A few Ackees (already cooked)
  • Bunch Cilantro- chopped
  • Sesame seeds (optional)
  • 1/3 scotch bonnet (optional)
  • Peanuts, chopped
  • Coconut oil
  • Water

The process:

  • Drizzle some coconut oil in a large pan, add the scotch bonnet & the red bell peppers. Cook until soft.
  • Then add the carrot Voodles and the thai curry/peanut butter combination, the chopped garlic and mix everything WELL until all the noodles are coated! You can add a bit of water to help the paste blend all throughout.
  • Cover pot and cook on medium heat for 4 minutes.
  • Remove lid and add spinach, sesame seeds, peanuts, ackee, cilantro and mix everything together gently and cook on high heat for 3 minutes.


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