Quinoa and Greens Bowl

December 27, 2012, 12:00 pm

≫ Next: Rockin’ Raw Kale Salad

≪ Previous: Lemon Ginger Granola

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You’d think something this good for you would have to taste like it, right? Wrong – one bite of this and you’ll be hooked!

INGREDIENTS

• 1 cup quinoa
• 2 cups water
• 6 cups collard greens (you can also use kale, chard, or spinach), stems removed and chopped into thin shreds
• 2 tablespoons Ziggy Marley’s Coco’Mon™ Lemon Ginger Coconut Oil
• 2 tablespoons tamari, shoyu, or soy sauce
• 4 large cloves garlic, minced or pressed

 

1. In a covered pot, bring the quinoa and water to a boil. Reduce heat to low and simmer (covered), until all of the water is absorbed and the quinoa is tender (about 15 minutes).

 

2. While the quinoa is still hot, stir in the remaining ingredients until thoroughly combined. If you’re using kale (or another green that doesn’t wilt easily), you may need to cook on the stovetop over low heat for 2-4 minutes in order to fully wilt the greens.

 

3. Serve hot.

 
Serves 2-3

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Rockin’ Raw Kale Salad

December 27, 2012, 12:09 pm

≫ Next: Salt & Pepper Pasta

≪ Previous: Quinoa and Greens Bowl

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Raw kale, coconut oil, miso, hempseeds, and garlic make for one very delicious, immune-boosting, and vitalizing dish!
 
INGREDIENTS

• 4 cups (lightly packed) kale (any variety)
• 1 tablespoon Ziggy Marley Coco’Mon™ Lemon Ginger Coconut Oil
• 1 tablespoon mellow white miso
• 1 large clove garlic, minced or pressed
• ¼ cup grated carrots
• 1 tablespoon Ziggy Marley Hemp Rules™ Sea Salt & Pepper Hempseeds

 
1. Remove any tough stems from the kale and cut it into thin strips.
 
2. In a medium-large bowl, stir the coconut oil together with the miso until well blended. Add the kale to the bowl and massage the oil-miso mixture into the kale, using your hands. The heat from your hands will help to melt the oil and the massaging will “cook” the kale.
 
3. Once the kale looks “cooked” (is dark green and wilted), stir in the garlic and carrots. 4. Serve topped with hempseeds.
 
Serves 2
 

From the kitchens of Tess Challis – Making Radiant Health Delicious

Salt & Pepper Pasta

December 27, 2012, 12:15 pm

≫ Next: Soothing Miso Soup

≪ Previous: Rockin’ Raw Kale Salad

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Simple, but incredibly tasty.

INGREDIENTS

• 8 oz. pasta, your choice
• 2 tablespoons olive oil
• 2 tablespoons Ziggy Marley Hemp Rules™ Sea Salt & Pepper Hempseeds
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• 4 garlic cloves, minced or pressed
• ½ teaspoon ground black pepper

 

1. Prepare the pasta according to the directions on the package.

 

2. When the pasta is drained and still hot, toss with the remaining ingredients and serve immediately.

 
Serves 4

From the kitchens of Tess Challis – Making Radiant Health Delicious

Soothing Miso Soup

December 27, 2012, 12:20 pm

≫ Next: Spicy Cucumber Crunch Salad

≪ Previous: Salt & Pepper Pasta

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A snap to make this immune-boosting soup is made extra delicious with the help of Ziggy’s Lemon Ginger Coconut Oil.

INGREDIENTS

• 2 tablespoons dark or red miso
• 1 tablespoon Ziggy Marley Coco’Mon™ Lemon Ginger Coconut Oil
• 1 cup water
• 1 tablespoon minced green onions

 

1. In a small pan, whisk or stir the miso and Coco’Mon oil together until smooth.

 

2. Whisk in the water and cook over low heat, just until warmed through (don’t allow this to boil).

 

3. Top with the green onions and serve.

 
Serves 1

From the kitchens of Tess Challis – Making Radiant Health Delicious

Spicy Cucumber Crunch Salad

December 27, 2012, 12:31 pm

≫ Next: Sweet and Simple Baked Apples

≪ Previous: Soothing Miso Soup

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Tangy, crunchy, and jam-packed with nutrients!

INGREDIENTS

• 2 cups diced cucumber
• 2/3 cup grated carrots
• ½ cup minced onion (white or yellow)
• ¼ cup fresh lemon juice
• ¼ cup Ziggy Marley Hemp Rules™ Caribbean Crunch Hempseeds
• ¼ cup finely chopped parsley
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• ⅛ teaspoon ground cayenne

 

1. Combine all of the ingredients in a large bowl and stir well to combine.

 

2. Serve cold. Store leftovers in an airtight container, refrigerated, for up to 3 days.

 

From the kitchens of Tess Challis – Making Radiant Health Delicious

Sweet and Simple Baked Apples

December 27, 2012, 12:37 pm

≫ Next: Sweet Curry Crunch Popcorn

≪ Previous: Spicy Cucumber Crunch Salad

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This light and healthy dessert couldn’t be easier to put together.
 
INGREDIENTS

• 2 medium apples, any variety
• 1 teaspoon cinnamon
• 1 tablespoon organic sugar (or brown sugar)
• Dash nutmeg
• 2 teaspoons Ziggy Marley Coco’Mon™ Orange Almond Coconut Oil

 

1. Preheat your oven to 400 F.

 

2. Cut the apples in half and scoop out the core and seeds.

 

3. Place the apples upright in a small baking dish and sprinkle the tops with the cinnamon, sugar, and nutmeg.

 

4. Put a little bit of water in the bottom of the dish (for the apples to sit in), cover, and bake for 20-25 minutes, or until soft and browned. Remove from the oven.

 

5. Top the apples evenly with the coconut oil and allow it to melt.

 

6. Serve immediately.

 
Serves 2
 

From the kitchens of Tess Challis – Making Radiant Health Delicious

Sweet Curry Crunch Popcorn

December 27, 2012, 12:45 pm

≫ Next: Raw Chocolate

≪ Previous: Sweet and Simple Baked Apples

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This popcorn will haunt your dreams—it’s that good.
 
INGREDIENTS

• ¼ cup popcorn kernels
• 2 tablespoons Ziggy Marley Coco’Mon™ Curry Coconut Oil, melted over low heat
• 2 tablespoons Ziggy Marley Hemp Rules™ Caribbean Crunch Hempseeds
• 2 tablespoons agave nectar
• ½ teaspoon sea salt
• ½ teaspoon turmeric

 

1. Pop the popcorn and toss with the remaining ingredients until well combined.

 

2. Serve.

 
Serves 2
 

From the kitchens of Tess Challis – Making Radiant Health Delicious

Raw Chocolate

December 27, 2012, 2:24 pm

≫ Next: Orly’s Raw Kale and Veggie Salad

≪ Previous: Sweet Curry Crunch Popcorn

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What’s better than chocolate!  Easy chocolate made in your own kitchen.

INGREDIENTS

• 1 cup Ziggy Marley Coco’Mon™ Original Coconut Oil
• 4 tbsp. raw organic unpasteurized honey
• ¾ cup raw cocoa power

 

1. Mix all ingredients together very well, place on parchment paper on a baking sheet and freeze for 30mins to set.

 

2. Break apart and keep in the fridge.

 
Variations:
- Try using the flavored Ziggy Marley Coco’Mon™ coconut oils: Orange Almond, Lemon Ginger or Curry

- For a bit of protein: add ¼ cup of toasted Ziggy Marley Hemp Rules™ Shelled Hempseeds and a small pinch of salt.

From our friends at Michael Theodor Brokerage in Canada

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Orly’s Raw Kale and Veggie Salad

February 19, 2013, 9:01 pm

≫ Next: Jamaican Jerk Vegan Chicken

≪ Previous: Raw Chocolate

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From Orly Marley – A wonderful recipe with Kale, the “Queen of the Greens.” This is nutritionally dense and delicious.

 

INGREDIENTS

• 1 bunch of Kale
• 1 heart of Romaine
• 1 apple – chopped
• Handful of cherry tomatoes
• 1 small cucumber – chopped
• ½ of a red onion – thinly sliced
• ¼ cup olive oil
• Juice of half a lemon
• 2 cloves minced garlic
• Sea salt and pepper – to taste
• Sprinkling of Ziggy Marley Hemp Rules™ Sea Salt & Pepper hempseeds
• Balsamic vinegar – to taste

 

1. Cut Kale and Romaine into bite size pieces.

2. Add all the veggies and apple

3. Toss salad with remaining ingredients

4. Dress with balsamic vinegar

From the kitchen of Orly Marley

Jamaican Jerk Vegan Chicken

October 15, 2013, 5:24 pm

≫ Next: Vegan Jamaican Rice and Peas

≪ Previous: Orly’s Raw Kale and Veggie Salad

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Rhea (The “V” Word – Voted #1 Vegan Blog of 2013 on SkinnyScoop.com) has an outstanding vegan blog and has shared some wonderful vegan recipes. 
 
Marinade

INGREDIENTS

• ¼ cup gluten-free tamari
• ¼ cup apple cider vinegar
• 2 Tbs. gluten-free, vegan Worcestershire sauce
• ¼ cup fresh lime juice
• 1-2 tsp. hot sauce (optional)
• 2 cloves garlic, minced
• 1 chile pepper, minced
• 1-inch piece fresh ginger, grated
• ¼ tsp. ground cloves
• 3 Tbs. brown sugar
• 2 tsp. ground allspice
• 2 tsp. dried thyme
• 1 tsp. kosher salt
• 1 tsp. onion powder
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. cayenne pepper

 
Jerk “Chicken”

INGREDIENTS

• 1 bag soy curls
• 1 Tbs. Ziggy Marley Coco’Mon™ Original coconut oil
• 2 Tbs. fresh parsley, chopped

 

1. Combine all marinade ingredients in a bowl and mix well.

2. Put the soy curls in a large bowl and add hot water to cover them. Let them sit and rehydrate for 10 minutes. Drain the soy curls, gently squeeze them dry and return them to the bowl.

3. Add the marinade and toss to coat the soy curls. Let marinate for at least 15-20 minutes.

4. Heat the oil in a large skillet over medium high heat. Remove the soy curls from the marinade and pat dry. Add the soy curls to the skillet and toss to coat in the oil. Let cook, flipping the soy curls every few minutes, until they are slightly crisp and heated through, about 20 minutes.

5. Add the parsley and serve while hot.

 From the vegan kitchen of Rhea at The “V” Word

Vegan Jamaican Rice and Peas

October 15, 2013, 5:53 pm

≫ Next: Lemon Ginger Broccoli with Caribbean Crunch Hempseeds

≪ Previous: Jamaican Jerk Vegan Chicken

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Rhea (The “V” Word – Voted #1 Vegan Blog of 2013 on SkinnyScoop.com) has an outstanding vegan blog and has shared some wonderful vegan recipes. 

 
INGREDIENTS

• 1 Tbs. Ziggy Marley Coco’Mon™ Curry coconut oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 ½ cups brown rice
• 1 tsp. kosher salt
• 1 tsp. fresh ginger, grated
• 1 cup water (or vegetable broth)
• 2 cups coconut milk
• 1-15 oz. can red kidney beans (or pigeon peas), rinsed and drained
• 2 tsp. dried thyme
• 2 fresh bay leaves
• Lime juice

 

1. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook for 4 minutes until softened and beginning to brown.

2. Add the garlic and the rice and toss to coat the rice with oil. Mix in the salt and ginger. Add the water (or vegetable broth) and the coconut milk. Stir well.

3. Add the kidney beans (or pigeon peas) and thyme to the saucepan and stir everything together. Add the bay leaves and let the rice cook until the liquids begin to simmer. Then lower the heat and cover the saucepan.

4. Cook for 40 minutes or until the liquid is absorbed. Remove the pan from the heat and let sit for 10 more minutes. Uncover, remove the bay leaves and fluff with a fork.

5.  Squeeze lime juice over top.  Taste for seasonings and adjust if necessary.

 
Serves 4-6
 

 From the vegan kitchen of Rhea at The “V” Word

Lemon Ginger Broccoli with Caribbean Crunch Hempseeds

October 15, 2013, 6:04 pm

≫ Next: Tropical Kale and Hempseed Salad with Citrus Ginger Dressing

≪ Previous: Vegan Jamaican Rice and Peas

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Rhea (The “V” Word – Voted #1 Vegan Blog of 2013 on SkinnyScoop.com) has an outstanding vegan blog and has shared some wonderful vegan recipes. 

INGREDIENTS

• 2 large heads of broccoli
• Kosher salt
• 1 Tbs. Ziggy Marley Coco’Mon™ Lemon Ginger coconut oil
• 2 garlic cloves, minced
• Ziggy Marley Hemp Rules™ Caribbean Crunch Hemp Seeds

 

1. Cut the broccoli into florets and cut the stems into bite-sized pieces.

2. Fill a large saucepan or skillet that has a lid with about 2 inches of water and a pinch of salt. Bring the water to a boil, add the broccoli and cover the pot. Let the broccoli cook for just a few minutes until it turns bright green. Remove the lid and transfer the broccoli to a colander to drain.

3. Return the pan to the heat and add the coconut oil. Add the broccoli back to the pan and toss to coat in the oil.

4. Add the garlic and salt. Let cook, stirring every few minutes, until the broccoli is heated through and a bit crispy.

5. Transfer to a serving bowl or platter and sprinkle with hemp seeds.

 From the vegan kitchen of Rhea at The “V” Word

Tropical Kale and Hempseed Salad with Citrus Ginger Dressing

February 27, 2014, 1:33 pm

≫ Next: Caribbean Salsa

≪ Previous: Lemon Ginger Broccoli with Caribbean Crunch Hempseeds

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Cedella Marley’s tropical kale salad is so quick and easy that you can eat it anytime.  The citrus ginger dressing, made from Ziggy’s Lemon Ginger Coconut Oil, brightens the flavor and the Ziggy’s hempseeds add protein.

SALAD INGREDIENTS

• One head of kale, washed and chopped into bite-sized pieces
• 1 yellow mango, peeled and cut into ¼” dice
• 1 onion (red or yellow), cut into ¼” dice
• 1 cup grated green papaya
• ¼ cup Ziggy Marley’s Hemp Rules™ Shelled Hempseeds

 

DRESSING INGREDIENTS

• 4 Tablespoons Ziggy Marley’s Coco’Mon™ Lemon Ginger Coconut Oil
• 1 Tablespoon apple cider vinegar
• ½ teaspoon minced garlic
• ½ teaspoon minced ginger
• ½ teaspoon lemon zest
• 1 Tablespoon lemon juice (about a half a lemon)
• 2 teaspoons agave nectar
• ½ teaspoon salt
• Freshly ground pepper to taste

1. Toss all salad ingredients, except the hempseeds, in a large bowl
2. Puree all the dressing ingredients in a small blender or food processor.
3. Pour dressing over the salad mixture and toss.
4. Sprinkle hempseeds over top.

Notes: This is just enough dressing to lightly coat the salad depending on the amount of kale.  Feel free to double the dressing recipe if you prefer a heavier dressed salad and store any leftover dressing in the refrigerator.

From the kitchen of Cedella Marley

Caribbean Salsa

March 28, 2014, 10:32 am

≫ Next: The V Word: Product Review and Recipes

≪ Previous: Tropical Kale and Hempseed Salad with Citrus Ginger Dressing

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Leonie at Strictly Vegan Jamaican Cuisine served this wonderful salsa at a big show and EVERYONE loved it.  We hope that you do to!

INGREDIENTS

• 1 cup mango (diced, firm, fresh)
• 1 cup pineapple (diced, fresh)
• 1 cup papaya (diced, firm, fresh) – OPTIONAL
• 1/4 cup jalapeno chilies (fresh, minced, seeded) – ADD MORE IF NEEDED
• 1 tablespoon red onion (minced)
• 3 tablespoon lime juice (fresh)
• 1/2 teaspoon salt (kosher or sea)
• 1 tablespoon cilantro (chopped, fresh)
• 1 cup roma tomatoes (firm, diced, seeded)
• 1/4 cup cucumber (diced, seeded)
• Ziggy Marley’s Hemp Rules™ Hempseeds (roasted or shelled)

 

1. COMBINE all ingredients in a bowl and generously the sprinkle hempseeds before serving.

2. Enjoy with chips and fresh green salad.

 

Serves 2-3

From the kitchen of Strictly Vegan Jamaican Cuisine

The V Word: Product Review and Recipes

October 23, 2013, 12:02 pm

≫ Next: Songwriter Universe: Ziggy Marley Interview

≪ Previous: Caribbean Salsa

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by Rhea Parsons
The entree was Jamaican Jerk “Chicken” using soy curls and Ziggy Marley Organics Coco’Mon Original Coconut Oil. It was hot, spicy and so delicious! We could have saved some for leftovers the next day but it was too good! We ate all of it. Read more…

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Songwriter Universe: Ziggy Marley Interview

June 23, 2014, 12:20 pm

≫ Next: Tracks: Ziggy Marley Fly Rasta interview

≪ Previous: The V Word: Product Review and Recipes

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by Jonathan Wildran
He launched Ziggy Marley Organics, a GMO-free product line including flavored coconut oils and hemp seed snacks, in 2012; the products are distributed throughout the US and are available in over 1000 stores nationwide. Read more…

Tracks: Ziggy Marley Fly Rasta interview

June 23, 2014, 12:23 pm

≫ Next: Mini Tropical Cheesecakes

≪ Previous: Songwriter Universe: Ziggy Marley Interview

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by Nick Colbey
It wasn’t something I always wanted to do but when I got the opportunity to do it I jumped in and did it. We have the Hemp Rules crunch and a Coco’mon coconut oil that are two very earthy products. Some people don’t know about how nutritional hemp seed is when it’s cultivated so I wanted to promote it and get more people in to eating hemp because of how healthy it is. Read more…

Mini Tropical Cheesecakes

August 13, 2014, 10:58 am

≫ Next: Hemp Brownie Bites

≪ Previous: Tracks: Ziggy Marley Fly Rasta interview

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Cute Tropical Cheesecakes that are no-bake and filled with healthy ingredients and tons of flavor! Watch the video here.

CRUST INGREDIENTS

• 1 C. Raw Almonds
• ½ C. Dates, Pitted

1. Prepare a 12-count cupcake pan with liners and set aside.

2. Pulse the almonds and dates together in a food processor until it turns into small, sand-like pieces. Pinch some of the mixture between your fingers and it should clump together.

3. Place 1½ to 2 T. of the crust mixture into each liner and press down firmly with your fingers or a spoon to flatten it.

CHEESECAKE FILLING

• 1½ C. Raw Cashews
• 2-3 C. Boiling/Hot Water
• 1 C. Banana, Sliced
• ½ C. Ziggy Marley’s Coco’Mon™ Orange Almond Coconut Oil, Melted
• 2 T. Agave Nectar
• 2 T. Orange Juice
• 1 T. Orange Zest
• ¼ tsp. Sea Salt
• Thinly Sliced Orange for Garnish (optional)

1. Cover the raw cashews with boiling hot water and let them set for 5-10 minutes.

2. Drain the cashews and place them into a high-speed blender, along with the banana, coconut oil, agave nectar, orange juice, orange zest, and sea salt.

3. Blend until very smooth. If you are using a standard blender you may need to add a few tablespoons of water to get the mixture moving.

4. Pour the mixture into each liner, filling it to ⅛” from the top (roughly).

5. Place the cheesecakes into a freezer for 1½ to 2 hours, so that they set. Before serving, garnish with a twisted thin slice of orange (as seen in the video).

6. Serve cold and enjoy!

From the kitchen of Jackie of Vegan Yack Attack as featured on vegancuts.com.

Hemp Brownie Bites

November 13, 2014, 10:13 am

≫ Next: Jammin’ Jerk Tofu

≪ Previous: Mini Tropical Cheesecakes

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Protein disguised as yummy! These easy, no-bake, brownie bites are packed with plant-based proteins without skimping on flavor.

INGREDIENTS

• 2 1/2 ounces raw, shelled Ziggy Marley Organic hemp seeds (about 1/2 cup plus 2 tablespoons)
• 1/2 cup raw, unsalted walnuts, chopped
• 1/2 cup raw Cacao ALOHA Premium Plant-Based Protein powder
• 1/4 teaspoon organic Himalayan sea salt
• 24 pitted dates, coarsely chopped
• 1 teaspoon Organic Virgin Ziggy Marley coconut oil

1. Reserve 2 tablespoons of the hemp seeds in a small bowl.

2. Combine the remaining hemp seeds, walnuts, ALOHA cacao powder and salt in a food processor or Vitamix; pulse for 10 seconds to create a fairly finely ground mixture.

3. Add half the dates and the coconut oil; grind/puree for about 15 seconds, then add the remaining dates and grind/puree for 15 seconds or until fairly smooth. Transfer to a mixing bowl; use your clean hands to form 15 to 18 balls.

4. Roll each ball in the reserved hemp seeds so it’s half covered, arranging the balls in a container as you work. They can be served right away but are best when chilled for 1 to 2 hours before serving.

From the kitchen of Fern Olivia Langham and Sarah Anne Stewart,
founders of Bliss Out Wellness

Jammin’ Jerk Tofu

March 9, 2015, 1:35 pm

≫ Next: Ziggy releases a new free single for the fans, “See Dem Fake Leaders”

≪ Previous: Hemp Brownie Bites

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INGREDIENTS

• 3 TBSP Ziggy Marley’s Coco’mon Lemon Ginger organic coconut oil
• 14oz. Organic extra firm tofu
• 2 TBSP Red, green and yellow bell peppers, chopped
• 1 TBSP Red or yellow onions, chopped
• ½ tsp Jamaican Jerk seasoning OR ½ tsp hot chili peppers, chopped
• ½ tsp Turmeric
• ¼ tsp Garlic, minced
• ¼ tsp Sea Salt
• ¼ tsp Powdered thyme (optional)

 

1. Drain tofu and cut in small cubes. Add the jerk seasoning, salt, turmeric, thyme. Cover and let the tofu marinate for 10-15 minutes.

2. In a large sauté pan over medium-high heat, add the coconut oil and heat. Add the onions and garlic stirring for about 30 seconds. Add the bell peppers and sauté for another 30 seconds. Add the marinated tofu, stir well and cook for 3-5 minutes.

3. Remove from heat and serve with your favorite pasta, rice, quinoa or steamed veggies.

From the kitchen of Strictly Vegan Jamaican Cuisine.