Marley - Ziggy Marley and Family Cookbook

To my family, Mother Earth, and all of you... Cook and live life with purpose. About Organic Ingredients I am an advocate of sustainable, organic foods and transparent labeling on food packaging. Its what inspired us to start Ziggy Marley Organics. While I stress GMO-free ingredients, I understand that these foods may not be available to everyone, by location or cost. The important thing is to be aware of what youre putting in your body and support local, organic growers whenever you may be able.

Many of the recipes in this cookbook are vegetarian, vegan, and/or gluten-free, so we have indicated this near the top of each respective recipe. Food Pairings and Recommendations I like to mix and match nearly everything in here. For example, I love eating the tuna burger without the bun. Instead, I top it with the Caribbean Salsa, Quinoa Salad, and some leftover sauce and spices from the Curry Escovitch. Have fun with it, be creative, and find me onlinelet me know what type of pairings you create. Introduction I first started dabbling in the kitchen as a teenager.

I enjoyed making cornmeal porridge, and it helped me to begin appreciating the idea of nourishment, the idea that food can make your body feel better. I would make Irish moss and some of my dads juices. I grew up around great cooks, especially my mother, my great-auntie Viola, and Ms. Collins, a woman who helped us out around the house. But no one taught me how to cookI just watched and made things up as I went. Matter of fact, the first food I ever remember eating was fruit from a tree.

In some ways, fruit picked from a tree is the most basic kind of meal there is. Where I grew up there were mango trees, cherry trees, many different fruit trees. This was in Bull Bay, an area of Jamaica to the southeast of Kingston, where my family moved in 1972. Bull Bay had a very rural kind of vibe, a community vibe. Most of the food came from the garden. We had some chickenseating chicken was special back then, not an everyday thing.

We also had a goat, and when my fathers music got more popular we expanded to three or four goats. The nicest meals you ever got was on Sundays. Sundays you were going to get dumplings in the morning, maybe rice and peas later in the day. Our Rasta culture was different than regular Jamaican culture. We used to have both sides then, because my auntie would cook the more traditional Jamaican food. On the other side, our Rasta culture drew us to a different way of eating.

My father would always have a lot of juices and greens and nuts. We were introduced to ital foodfresh, organic, and nutritious, less salt. We were basically eating kosher food in those days. We ate chicken and red meat. Fortunately, healthy food can be found almost everywhere now. Back when I was a younger musician, I used to try some of that truck stop food when I was on tour, but not anymore.

These days, my livet (diet) doesnt really change when I go on the road. The food of my youth, and my wife Orlys, continues to be the food of our adulthood. An Israeli of Iranian descent, Orly really understands food and family. She grew up with a stable family structure, and she places a high value on family meals. We eat a lot of Persian and Israeli food at home. We celebrate Shabbat every week, along with Jewish holidays like Passover and Hanukkah.

All of this has taught me even more about the relationship between food and family. My own upbringing was much more loose when it came to meals. Some evenings my auntie would be in the house working while my mom and dad were on the road, so wed just be playing marbles or other games when mealtime came. My parents made sure we never went hungry, but sometimes me and my friends found ourselves roaming around Bull Bay with empty bellies, foraging and eating off trees. I remember a few times when we would shoot down a bird with a slingshot and then just cook it right up. * * * In 2013 we started a company called Ziggy Marley Organics, offering a line of hempseeds and the worlds first flavored coconut oils, which are important ingredients in the food we eat. * * * In 2013 we started a company called Ziggy Marley Organics, offering a line of hempseeds and the worlds first flavored coconut oils, which are important ingredients in the food we eat.

It was the very positive response to Ziggy Marley Organics that first planted the seed in my mind to harvest a family cookbook, inspired by the food of my life. Many of the recipes in this book are my versions of the ital food and Jamaican meals that we ate growing up and still do today. Other recipes have been contributed by my wife Orly, my daughter Judah, my sister Karen, Chef Bruce Sherman, Chef Ben Ford, Chef Leonie McDonald, Chef Ricardo A. Rodrguez, Lea Kabani, my mother-in-law Polin Agai, and Matt Solodky. All the recipes have a special emphasis on nourishment and love, because nothing works without love... even food.

The cookbook is organized around different times of the day, though I have tried to break out of the traditional breakfast/lunch/dinner mind-set. Instead, the recipes are grouped into sections called Rise, All Day, Midday, Evening, and Sweets. We hope you enjoy these recipes as much as we do. And if weve succeeded in what were trying to do here, your body will thank your taste buds. Always listen to your body, always trust your body. It speaks to you.

Food and family. Im a breakfast person. Its the most important meal for me, and eggs were the first food I learned to cook. If I wanted to make an omelet, that was easy. If I wanted to make an omelet with something different to it, that was easy too. When I was growing up, they used to feed me a lot of eggs.

There was this lady who brought my auntie eggs from her chickens every morning. I suppose it was for me specially she would bring them. Every other day thered be boiled eggs or fried eggs or scrambled. This is why the first recipe in the book is my . I also like pancakes, and so does my family, but they dont have any real nourishment other than the eggs. One day I said to my son, You know what, today were not making pancakes.

Were making ." Mancakes got more to it than just flour and water. Mancakes got to nourish. We put coconut oil in them, some pumpkin seeds, flaxseeds, chia seeds, sometimes walnuts. On Saturday mornings Ill make my kids Mancakes with maple syrup as a treat. Oatmealthats my go-to meal right there. It has protein and everything else in it you need.

My wife Orlys guarantees you will start your day feeling nice and strong. And thats the point: the recipes in this section will nourish you to start the day smiling. Smiling with the rising sun.