Watermelon and Cheese
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Chongqing weather is like a woman in a Victoria Secret outlet or any store for that matter. Confused and undecided. A sunny morning followed by a stormy afternoon is no longer a strange phenomenon to me. So, instead of focusing my energy on appropriate clothing, especially since I get it wrong most of the time, I focus on treating the flu that would eventually come my way. And here lies the problem. I don't like medicine. I avoid it at all costs. So I had to find some effective and natural remedies for my special situation. Here goes....


1. Ginger
A concentrated ginger tea, the kind that burns, sweetened with brown sugar soothes my throat and clears up most of the mucus blocking my channels. I boil about 500 g peeled and grated ginger for 20 minutes or until it comes to a rolling boil, then I sweeten and drink hot. Every night and morning until I feel better which is usually in about 3 days.



2. Pineapple
 As I mentioned  in a previous article, pineapple is really good for the flu because the bromelain reduces pain, swelling and mucus build up. It can be eaten fresh or baked and is effective in relieving symptoms as quickly as overnight.




3. Zhengqiheji 正气合剂
This can be directly translated as 'positive gas comprehensive agent'. How can I clarify this chinglish? In traditional chinese medicine, 'positive gas' is seen as a sign of health, like good circulation.This is artful blend of herbal extracts is used by the locals when something isn't feeling right. Like you know, when you wake up 'on the wrong side of the bed', or  you're a bit queasy after lunch. When the flu hits me by surprise, a couple shots of this gets me up and running in about 2 days. Main ingredients are dried rhizoma atractylodes, dried aged tangerine peel, magnolia bark (ginger base), angelica root, poria fungus, arecae pericarpium, raw pinellia root, licorice root extract, patchouli oil and basil oil. Yep...it's good for you.



4. Lemon
Correct me if I'm wrong, but there is a lemon flu action combination in every arsenal of the globe. I grew up on fresh lemon juice, honey and salt. Others drink dried lemon peel or citrus leaf tea. Whatever you choose, if lemon is it in, your flu symptoms will die a beautiful death.




5. Tumeric
The prescription is simple: a spoon of tumeric in a cup of warm milk. Unfortunately tumeric is a bit difficult to locate in China but if you have it in your area, don't hesistate to try it. My Indian friends swear by this and the antiviral properties of this spice shouts try me.


6. Sweating
As a kid, my parents would trap I mean wrap me in blankets and leave me to perspire profusely. I would wake up the following morning with my channels clear and my body feeling much more energized. Whenever I am down with the flu, I always stay active, hit the gym for some cardio or jog on the track, anything to get moving. I don't have scientific evidence as to why this works for me. I do know I feel physically and mentally better. I guess that's why they say, you are only as sick as you feel.

If you are a fan of remedies, I hope these suggestions helped you in some way. Are there variations of these or any new ideas that help you during flu season?  Share them below!! I'll love to hear what everyone else is using.
An authentic Caribbean Easter is not about bunnies and eggs. After attending church in the fanciest of Easter hats, children and adults go their separate ways. Children search for the clearest field to fly their kites and adults get suited up for the kitchen.



The kid in me seriously wanted to go kite flying but the winds weren't up to it. Plus I love being in the kitchen. Actually that's where I spent most of the day. I had a new oven to bless and things looked up from there.

Beer and Cheese Bread




This is a super easy bread to prepare. No kneading required. The bitterness of beer complements the cheese and seasoning so well and it's extremely soft. Find the recipe here.


Hot Cross Buns


This is more of a Good Friday favourite. A really basic bun that's not too sweet. Again, extremely easy to prepare and with a baking time of 15 minutes, you have no excuse not to try this now. Find the recipe here.


Chocolate Cake


 It's moist, rich and has the perfect amount of sweetness. The best chocolate cake I have ever made and tasted and it's all thanks to the recipe. Unfortunately, there is no picture. In my excitement, I may have rushed the cake out of the tin, leaving almost half in there :(. Learn from my mistakes. Find the recipe here .

Banana bread


Usually when I make banana bread, I'm left unsatisfied due to the final gray color and that straight up mushy banana taste. I know I crushed the banana but it shouldn't remind me of baby food. On top of all this, most recipes usually call for oil which makes me hyper aware of the greasiness throughout the bread. Thankfully, this new recipe is a real keeper. It originates in St. Lucia, which was my first hint. The bread is moist and the rum smooths out the banana taste and cooks it to perfect flavour and texture.  Find the recipe here.


Coconut Buns

This is first thing I ever baked in Food and Nutrition secondary school class. The recipe was provided by Ms. Wegman and was my go to for impressing the parents and visiting relations. They would be like 'Child, you made that bun like my granny!'. Well, that's the power of a good recipe. I had to alter some ingredients, as usual, but it still remains the best homemade bun you'll ever make.

2 cups flour
½ cup margarine
½ cup sugar
1 ½ tsp baking powder
½ tsp salt
1 tsp cinnamon
1 tsp nutmeg (do I ever bake with these two? Nah.)
1 egg
¼ cup milk
1/8 cup water
1 tsp vanilla essence
¼ cup dried fruit like raisins or cherries (I only had goji berries)
1 cup grated or dessicated coconut

1. Preheat oven to 200 C.
2. In a large-sized bowl, sift flour and add sugar, baking powder, salt, spices, dried fruit and coconut.
3. Add softened (but not melted) margarine and use fingers to 'rub' into the dry ingredients until evenly distributed. Mixture should look like crumbs.  Make a well in the center.

4. In a medium sized bowl, mix egg, essence, milk and water together. Pour this mixture into the well and using a spoon. fold ingredients together. Don't over-mix.
5.Your batter should be sticky and a bit thick. Place in a prepared loaf tin and bake for 45 mins at 175 C or until the inserted toothpick comes out clean and the top is golden brown. As you can see mine has that extra tan. 



The good thing about spending the day in the kitchen is the reward of smiling faces on aching tummies with happy spirits. Not the same high as flying a kite but sure comes close enough.






With the abundance of fruit this season, juicing and smoothie making comes naturally and constantly.  Enjoy the beautiful mix of fruit below. The frozen watermelon and banana gives texture and thickness and long an provides a natural sweetness with creamy tones.


Spring in a glass


200 ml milk
11/2 cups plain yoghurt
250 g paw-paw (don't you love that name)
300 g watermelon, frozen
2 large bananas, frozen
1 tbsp brown sugar
8 long an
Juice of one orange
*Dash of Angostura Bitters


1. Cut fruit based on your blender. If you got one of those super bullet thingy, no cutting for you. For an ordinary blender, cube with compassion.

2. First blend frozen and then fresh fruit together. Follow up with liquids and sugar. Lastly but optional, Angostura Bitters.

3. Decorate with edible flowers or sprinkle with bee pollen for the true spirit of Spring.
I'm not sure if this is just a Caribbean thing, but generally when we prepare to leave home for a long period of time, we are loaded blessed with many gifts and essentials of food and the like. Kind of like young Maroon warriors on their first hunt after passing the Coming of Manhood ceremony. Kind of like maybe we may never see home again. Or just in case we land on a deserted island, we have all that we need. Smoke signal who?

I don't know about you but for the most part I'm grateful. Once I accomplish carrying those heavy logs of suitcases to my abode and receive a restorative Chinese massage, I go straight into promotion mode. Start marketing my goods as organic, untainted and the best tasting in the world. It also brings out the collectivist in me as I ration my treats to last as long as they can. Two minutes on a packet of ginger fudge seems long enough. Okay, I'm just kidding. But it takes muscles of control not to.

This time around my 'Home in a Suitcase' contains...


  • Confectioneries like Coconut Sugar Cake, Fudge, Tamarind balls and Guava Cheese


Cocconut Sugar Cake
Tamarind Balls and Guava Cheese 
Milk Fudge




  • Definitely Cocoa balls for cocoa tea. Also spices and herbs for all my cooking and baking needs like nutmeg, cinnamon, mint, rosemary, curry. Food never taste like home without condiments from home.





  • Angostura Bitters for sure. As a kid, before there was rum and coke, there was bitters and coke for all your diarrhea needs. It took me years to distinguish the taste from the memory and it's maybe the reason why I have never had Coca Cola cravings. However Angostura Bitters has proven to add that kick to any recipe and is quite the kitchen wing man.





  • Without Clarks Court Pure White Rum, my Sorrel Drink is incomplete. And it doesn't hurt to share with friends.





  • Saltfish for a finger-licking saltfish souse. To be welcomed by warm Coconut Bakes or Dumplings.




  • Farine which is a Cassava cereal has a variety of uses. Porridge, dumplings, baking and best of all mixed up some granulated sugar and eaten raw ( I'm an 80s baby). 





  • Snacks play a pivotal role in how long I spend in the books. There has to be some scientific explanation as to why one must snack while studying and why it is so effective. I will get to the bottom of this.





  • Fruit Cake and Bread from the Aunties to make up for missing Christmas.



  • Cheese. Real Cheese. Foreigners who live in China will understand.



  • Jam and jellies from De La Grenade. This brand is synonymous with nutmeg in Grenada for quite some time. Quality product from a quality source.


Nutmeg syrup, Nutmeg Jam, Nutmeg Jelly

Sometimes I worry that 20 years from now, most of these foods won't be available and my tummy will go into withdrawal. If you had a choice, what local food item would you carry into the future?


Firstly, much thanks to marvelous person who came up with chocolate-covered strawberries. A combination of heart shaped berries and the food of the gods can only be considered eternal bliss. Seems like the Chinese have taken it a notch higher and placed the chocolate flavor in the strawberries.


The vendor claimed that chocolate was used in the growing process to accomplish the flavor fusion. To add to the hype, he offered to sell me milk flavored strawberries while treating me to a mischievous eye twinkle. Felt like Snow White buying that dreadfully beautiful apple. Playing along, I purchased a couple and put my friends to the test.


At first sniff, most persons registered notes of pineapple and of course strawberry but definitely nothing of a chocolate nature. It was much sweeter and less acidic that the most strawberries, especially as the season is coming to an end, so at least the vendor kept his promise that it was more 'deelishush'.


At the end of the day I was going to have my chocolate strawberries so I did what anyone would in my position. I melted 2 squares Belmont Estate Nib-a-licious Dark Chocolate. Double the antioxidants, double the fun...Next time I'm buying cheese flavored watermolon *wink wink*

With only a short period in transit and a tummy to feed, my visit in Beijing became sort of a hunt. I needed something tasty, hygienic and I was hoping at least 20% healthy. I came across an alley of street vendors in Sanlitun 三里屯 that offered quite an array of foods. There were 15 RMB Mojitos, fruit bowls of pineapples, watermelons and cantaloupes, home made fries and these...





all ready to be grilled to my 'delight'. I have yet to come across extremes such as larvae and oysters in Chongqing so it being 2014 and all, I got excited. Then I remembered my trip in a couple hours and thought of how an upset stomach would reek of embarrassment. In other words, I punked out. Yup, I know ... shame on me. Now I'm left to wonder what could have been.

However, I did find something tasty, hygienic and 100% healthy. Freshly squeezed and bottled fruit juice.

This particular vendor offered Orange, Pomegranate or a mixture of both. No added water or sugar. For my blend, he squeezed 5 of each fruit and after straining, capped my bottle with tight, factory precision. This meant that this juice could last at least a week unopened.  Give me this over a sidewalk Mojito anyday! And did I mention how smooth and sweet it was? Better than any drink on the shelf. Although I did miss grilled frog and its accompanying belly ache, this was definitely a worthy drink for a worthy cause. Check out the juice making process below!


Which would you have chosen, grilled delicacies or 100% pure juice on the sidewalks of Beijing? Let me know below!
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