NATEUR COOKING:

Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!

Name: Michelle Rousseau and Suzanne Rousseau

Instagram: @jasisters, @suziequrious

Job description: Restaurant Owners (@summerhouseja), Boutique Owners (@islandmagnolia) Cookbook Writers and Food Consultants.

Favorite dish to serve at a dinner party:

M: A great freshly tossed green salad.

S: Capellini with a freshly made spicy tomato sauce and lots of fresh herbs.

Favorite skin food ingredient and why:

M: Fresh local coconut water and coconut jelly drunk chilled straight from coconut. It’s super hydrating.

S: Jamaican Simmonds Pear (a local avocado), those healthy fats make the skin glow.

Top three Instagram accounts for inspiration:

S & M: @eyeswoon, @cherrybombe, @noorishbynoor

Must-have cookbook:

S & M: Anything by Dorie Greenspan or Ottolenghi

Three kitchen supplies you can’t live without:

S: Sharp good chef’s knife, coffee grinder and a French press.

M: Wooden spoon, sharp chef’s knife and a wine opener.

Three things you always keep in your refrigerator:

S: Olives, Scotch Bonnet Pepper Jelly, marmalade and good cheese.

M: Fresh herbs, chutney and French mustard.

Favorite online shop for kitchen supplies and / or specialty food items:

Williams Sonoma and Sur La Table

Go-to quick, healthy meal:

S: Kale and quinoa salad with grilled salmon

M: Lentil stew

Favorite healthy treat:

S: Dark chocolate with sea salt and almonds

M: Almond butter and berries

Skincare mantra:

S: Great moisturizer for day, facial oil for night, tons of water and regular sunlight for a healthy glow.

M: Facial oil, body oil over lotion, daily min 30 SPF, hydrate and daily probiotics.

 Recipe: Island Goddess Kale Salad

Super easy refreshing salad with a deliciously creamy vegan dressing of ginger tahini honey and citrus.  A base of hearty kale is topped with avocado toasted cashews, papaya, goat cheese and fresh coconut croutons. We make the croutons from scratch but if you don’t have access to dried coconuts you can just toast up some regular dehydrated coconut flakes in a pan or the oven for a nice crunchy garnish. 

Here’s the quick and easy version. Feel free to mix up the ingredients. Mango makes a great sub for papaya as do almonds or pepitas instead of cashews. Bon app! 

Serves 2

Ingredients: 

4 cups washed and torn kale 

1 small papaya peeled seeded and diced 

1/2 cup cashews toasted and chopped 

1 large or 2 small avocados sliced 

1/2 cup goats cheese or ricotta salata. 

Toasted coconut (flakes / cubes) 

Island Goddess Dressing (see below)

Instructions: 

Arrange kale in bowls and top with papaya, cashews, avocado, cheese and coconut. Serve dressing on the side or drizzled over the top. If preferred you can also toss the salad. Just season kale with salt and pepper, toss with dressing, and garnish with remaining ingredients

Island goddess dressing 

2 tablespoons olive oil 

2 limes, juiced

1 orange, juiced 

2  tablespoons chopped parsley 

2 tablespoons chopped chives 

1 teaspoon chopped ginger 

1 teaspoon chopped garlic 

handful of cilantro leaves 

1 tablespoon tahini 

1 teaspoon honey 

salt and fresh cracked pepper 

Combine all ingredients except salt and pepper in a food processor and blend until smooth. Season to taste the salt and pepper and thin with a little water if needed. Feel free to make a larger batch and keep in the fridge. It works really well with everything!

Photo Credit: Carina Wolff (@kalememaybe)