Let’s heat up the night with some nutritious Caribbean flavours courtesy of Culinary Nutritionist Keisha Luke.
Mac & “Cheese” $10
We are creating a homemade dairy & nut-free vegan mac & cheese that EVERYBODY can enjoy! A delicious, “cheesy” sauce made with coconut milk, potatoes, carrots, onions, garlics served on macaroni noodles.
#Vegan, #DairyFree & #NutFree
Comes with slaw & fresca – a medley of shredded cabbage and carrots, drizzled with apple cider vinegar and honey, and a fresh blend of coconut cilantro and lime whipped with a hint of garlic.
Add Jerk Chicken +$5
Native to Jamaican cuisine, Jerk chicken is a juicy, flavorful – but not necessarily spicy – dish that combines gracious amounts of spices such as allspice, scotch bonnet peppers, infused with accents of cloves, garlic, ginger, cumin, nutmeg, thyme and marinated for 24 hours, then baked to perfection.
“She may be small in stature, but she’s big in ideas.”
Culinary Nutritionist, Keisha Luke has studied a broad range of holistic practices and combined with her own personal experience of profound personal healing in the culinary arts, has developed a passion for helping people improve their well being by combining various aspects of foods (Vegan, Vegetarian, Meat, etc) and fusing them to prepare wholesome foods.
As a Culinary Nutritionist, Keisha strongly believes in promoting optimal health and well-being through whole food nutrition via her Nutrition-it-Up meal service, in-home cooking/catering, retreats, workshops, lunch & learns, and many other social events.
She is also a Certified practitioner of Holistic and Complementary Care, as well as a Certified Aromatherapist, Aromatherapy Bodywork Practitioner, Nutritional Consultant, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.