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Jamaican Jerk Salad, Onion Thyme Walnut Meat, and Massage Seasoned Spinach

Prep Time

30 minutes

Prep Notes

Before you begin, soak the walnuts. See the walnut meat directions to clarify.

You will need the following:

  • food processor
  • carrot scraper
  • large bowl
  • medium bowl
  • sharp knife
  • grater

Cooking Time



4 servings


Jerk Cabbage Salad

½ purple cabbage

2 carrots

2 ears of corn

½ green bell pepper

½ orange bell pepper

1 stalk green onion

 ½ cup Grace JamaicanJerk Seasoning (Mild)

1 tbsp garlic powder

1 tbsp onion powder

Onion Thyme Walnut Meat

1 ½ cup walnuts

1 stalk green onion

5-6 pieces of sun dried tomatoes

4-5 sprigs of fresh thyme

1/3 cup of natural coconut water (no sugar added)

2 tspn minced garlic

½ tsp of Himalayan salt

Massaged Seasoned Spinach

6 cups of fresh spinach

1 medium tomato (optional)

2 tbsp of extra virgin olive oil

1 tbsp of apple cider vinegar

2 tspn Grace Jamaican dried Jerk seasoning

1 tspn garlic powder


Jerk Cabbage Salad

  1. Grate the cabbage on the coarse side of the grater.
  2. Use a carrot scraper to cut the carrots intoshreds.
  3. Standing the corn up, carefully cut the kernelsoff of the cob.
  4. Thinly slice the green and orange bell pepper.
  5. Dice the stalk of green onion.
  6. Add all ingredient to a large bowl and mix untilthe seasonings are coating the vegetables.
  7. Set to the side to marinate while you preparethe other foods.

Onion Thyme Walnut Meat

  1. Add all ingredients to a food processor andallow them to soak in the coconut water as you prepare the Jerk Cabbage Saladand Massaged Spinach (or for a minimum of 30 minutes.)
  2. After 30 minutes, pulse the ingredients untilthey have the look of meat (add more walnuts if you desire a chunkier or drier meat.

Massaged Seasoned Spinach

  1. Using a knife, chop the spinach into medium sized pieces and place in a bowl.
  2. Add all other ingredients to the bowl except the tomatoes.