Chef Chrissy of Krave restaurant offers healthy suggestions to update vibrant traditional Caribbean recipes.

<div class="block">The bright and brilliant flavors of Caribbean food don&#39;t have to be unhealthy. Chef Chrissy of Krave restaurant in New Rochelle, N.Y., offers suggestions to update traditional recipes that taste great and make you feel good.</div>

beWell

Be Well: Healthy and Delicious Caribbean Cooking

Chef Chris. A lot of people think that Caribbean food is unhealthy. But here at Crave you say it doesn't have to be no, it does not. It, it is not. Um Here we have cook up sawfish, but instead of codfish, we, we put mushrooms, see how that make sure it still has some flavor to it. OK? Over here we have some farm fresh broccoli and cauliflower. All we did was sau and a little garlic olive oil and a split of scotch bon and pepper to give it a little more bite and it has that crunch but still flavorful oppose to just steaming it. And now we're gonna make another dish. What's this one? So over here we're doing a veggie rundown, which is coconut oil, coconut milk to finish off. And this is a take on a traditional thing that even all over the Caribbean Islands, we, it's called cook up. And basically what we're doing is a emulsified version of the rundown with vegetables. OK. So we have some. What did you put in already? We put in coconut oil. OK. Grated ginger garlic popping. OK? All right. And then just a bunch of bit, you probably can just use any vegetable you want to put in any, right? What is that? You put it in? So, in here we have some vegetable stock and we're running from the popping of it. That's why I'm always afraid to cook it. Ok. So what do you do to stop it from popping? What did you do? So, basically the popping is just the water and the vegetable and the water to oil, that kind of will allow you to pop. So the less water you add the oil, the better. But what we try to do, we try to put in all the vegetables for us before we add the stock. OK? And then we go from there, we finish it off with a little coconut milk. And what is this? And this is our in house that we make for ourselves. So it's a lot of herbs and spices in it. Kind of Sprinkle sauce and you Sprinkle a little of that on. OK? And there you go, that's all you need. And then you just, what is the coconut oil do? You said coconut milk, coconut oil is a little more better. It's, it's traditional when it comes to a rundown because what we do is we the coconut and then we allow it to cook down and comes to a little oil. So up here because of the speed of the process, we finish it off with a little coconut milk and we allow that coconut milk to. And then the final product looks like what I can't wait to taste this because it looks amazing. I saw it sitting over there and then the final product is what we finish off with a little. I love this cream sauce that it has to it. Well, I like that. This is all healthy, so I'm gonna keep eating it. Thank you, Chef Chrissy. You're welcome.