Feel good campaign

The track “Feel Good” has inspired a health campaign dubbed #FeelGoodFriday. This aspect of the campaign features vegan recipes from some of Jah9’s favourite chefs from Instagram. Chefs submitted recipes that are easy to make and not just delicious but great for the body. Below are some of the delightful recipes that were submitted.

Fish-ish nuggets by Leighton Thomas-Shorter




  • 1 Cup shredded carrots.
  • 1 Cup peeled and shredded zucchini.
  • 1 1/2 Cup Sunflower seeds (soaked & dried).
  • 1/2 Cup Celery (finely chopped).
  • 1/2 Cup Green onions (finely chopped).
  • 1/2 Cup Parsley (finely chopped).
  • 1/2 Cup Dulse Flakes.
  • 1/2 Cup Nori strips (or 2 shredded Nori Sheets).
  • 1/2 Cup Ground Golden Flax Seed.
  • 1/2 Cup Olive Oil.
  • 1/4 Cup Lemon Juice.
  • 1/2 Tsp Salt.
  •  1/2 Tsp Kelp Powder.
  •  1/4 Tsp Sesame Oil.



  •  Put carrots, sunflower seeds, celery, green onion, parsley, dulse, nori strips, olive oil, lemon juice, and salt in a food processor & pulse. Add zucchini and pulse some more. Shape into nuggets using 3 tablespoons of the mixture per nugget.
  • Mix together ground flax meal and kelp powder and place this in a plate. Place shaped nuggets on the plate with the ground flax meal/kelp powder and cover nugget completely. 
  •  Enjoy as is, with a condiment of your choice.


  •   Alternatively, place nuggets in a dehydrator at 110 degrees for 8 - 10 hours or until desired texture is obtained.






  • Mixed Greens or Spinach
  • 1⁄2 bunch of Cilantro, roughly chopped
  • Salsa (recipe below) or 1 tomato, diced
  • Guacamole (recipe below) or 1 avocado diced
  • Raw Walnut Meat (recipe below)
  • Nacho Cheese (recipe below)
  • 2 Green onions, diced
  • Blue Corn Chips


Chef Note: In plate layer all ingredients in following order: mixed greens, salsa, and guacamole, 2-3 tablespoons of walnut meat, cilantro, and green onions. Drizzle nacho cheese on last. Serve with blue corn chips.


Additional Options: This can be eaten in traditional taco shells or cabbage leaves.


Raw Walnut (Meat substitute).


  • 1 Cup Raw Walnuts.
  • 1 tbsp. olive oil.
  • 1 tbsp. nam shoyu (or liquid amino acids).
  • 1 tsp of cumin.
  • 1⁄4 tsp of chipotle season.


Place all ingredients in a food processor process for 30 to 35 seconds.

Nacho Cheese


  •  2 cups cashews, soaked at least 2 hours.
  • 1⁄4 cup water, plus additional water to thin, (if needed).
  • 2 tablespoons lemon juice.
  • 2 teaspoons sea salt.
  • 2 small cloves of garlic.
  • 2 cups of chopped red peppers.
  • 1 jalapeno pepper.



  • Place all the ingredients into the blender (peppers go into blender first) and process until smooth.
  •  Stop occasionally to scrape down the sides of blender with a rubber spatula.
  •  Chill for at least 2 hours before serving. Store in sealed glass container in the refrigerator.
  • Nacho cheese will last for five days.



  •   4 medium tomatoes, seeded and diced.
  •   1 small jalapeno pepper, minced.
  •   2 green onions, thinly sliced.
  •  1 clove garlic, crushed.
  •  2 tbsp. cilantro, minced.
  •  1 tbsp. sea salt.

Combine all ingredients. Let sit at least 15 minutes before serving.




  •  3 ripe avocados
  •  2 tbsp. onion, minced.
  •  1 clove garlic, crushed.
  •  ½ small jalapeno chili, minced.
  •  2 tbsp. cilantro, minced.
  •  ½ tsp sea salt.
  •  2 tbsp. lemon or lime juice.

Mash flesh of one avocado lightly with all remaining ingredients except lime juice. Dice remaining two avocados and add to the mashed mixture along with lime juice. Toss gently.




HungryEyes-StuffedShells1 (1).jpg



  •   2 dozen ackee, cleaned and cooked (2 cans).
  •   2 cups broccoli, cut into bite-size pieces.
  •  1 cup onion, diced.
  •  1 1/2 cup scallion, chopped.
  •   7 garlic cloves, grated.
  •  A few sprigs of thyme.
  •  2 tsps. Ground pimento.
  •  2 tsps. Smoked paprika.
  • ½ tbsp. coconut oil.
  • Salt and pepper to taste.
  •  25 jumbo pasta shells (including extra in case any break or, for later).


Chef note:  You can also substitute ackee with mushrooms, pumpkin or another filling of your choice.




  •  Make the filling first: Cut whole ackee pods into smaller pieces, making it easier to stuff the shells later. Heat a skillet, add coconut oil and sauté the onions, scallion and garlic for 2 minutes.
  •   Mix in the broccoli next, along with thyme, ground pimento, smoked paprika, salt and pepper to taste. Cook for another minute on medium heat.
  •  Gently stir in the ackee, evenly coating the yellow pods with the sautéed seasoning mixture. Cook for a while longer until the ackee heats through. Take a taste.
  • Cook the jumbo pasta shells according to the package. Pre-heat the oven to 325 degrees and prepare a lightly greased baking pan while these boil.
  • Stuff the shells: Spoon 2 tablespoons of filling into each shell and place them in the baking pan. You can also use your hands. It is fine if seasoning gets on the outside of the shells - that’s even yummier!
  • Bake for about 7 minutes, until the tops begin to brown. Serve on a bed of tomato sauce (or your favourite sauce) and garnish with fresh herbs.







  •      1 tsp grape seed oil.
  •      1 red bell pepper, cored and diced.
  •      1 cup water, or just enough water to make the bell peppers float.
  •      1 tbsp. tahini.
  •       ½ lemon, juiced.
  •       1 tsp dill, finely chopped.
  •        Sea Salt to taste.
  •        Just pinch of cayenne pepper.


Sautéed Cherry tomato

  •       1 tsp grape seed oil.
  •       9 cherry tomatoes, cut in half.
  •       ½ shallots, sliced.
  •       ¼ t dulse flakes.
  •        Sea Salt to taste, 1/8 tsp is fine, add more if desired.


Chef Note: **Additional ingredients+Garnish: spelt bread, avocado, green onions and hemp seeds.



For the tahini spread

  • Add oil, bell pepper, water to a small sauce pan on a medium-low flame.
  •  Season with salt and let bell pepper simmer until it’s soft to the bite. If the water evaporates before the peppers are cooked, just add little water. 
  •   Once peppers is cooked add to a blender (you should have about 1/2-3/4 cup of pepper and water in blender). Add tahini and lemon juice, blend until sauce is well incorporated and smooth.
  •   Remove sauce from blender, fold in dill and more salt if necessary. **If the sauce is to runny, pour sauce in a pan on low medium heat, reduced till the sauce coats the back of your spoon.

For the tomatoes

  •  Add oil to a hot sauté pan, once oil starts to ripple add your onions and dulse flakes.
  • Sauté onions till it starts to caramelize (turns light brown).
  •  Add tomatoes and sauté for additional minute. Season with salt for taste.


Additional instructions:


  •  Toast spelt bread until golden brown.
  •   Apply Tablespoon of the tahini spread evenly across the toast.
  • Top toast with sautéed cherry tomatoes.

Chef Note **Garnish with dice avocado, slice green onions and hemp seeds.





According to Chef Thompson-Britton some reasons to try her Veg-Energy feel good smoothie are: 1). that it is delicious and it is child friendly. 2) Easy to prepare and 3). Can be kept in the fridge for two days in a Mason jar.  Now, let us take a look at how to make this energy booster.



  •  Cup coconut milk (or any plant Based milk).
  • 3 cups ripe papaya (include a few seeds).
  • 1 Tbsp. Hemp seeds (shelled).
  •   2 cups frozen ripe Mango.
  •  2 handfuls of Kale/Spinach leaves (organic). 
  •   1 inch fresh ginger knob (washed and  Peeled).



  •   1 Tbsp. shredded coconut.
  •   2 Tbsp. chia seeds.
  •   Frozen diced mango.
  •   Lime wedges.



  •  Combine Coconut milk (Plant milk), Papaya, Hemp hearts, Kale, Mango, and Ginger in high speed blender until mixture begins to thicken.


Chef Note: Add more frozen Mango for thicker consistency or ice for slimmer consistency. Or more coconut milk for a thinner consistency.

  •  Pour mixture into two bowls.
  •   Arrange the diced Mango and get creative with the chia seeds.
  •   Sprinkle the shredded coconut flakes.







  •         1lb soaked dates (soaked for 6 hours or up to overnight).
  •          1 tsp Ground Ginger root.
  •          1 tsp Ceylon cinnamon (optional).
  •          1 tsp cocoa powder (optional).
  •         1 tsp pink salt.
  •         ¼ cup agave.
  •         6 dates (pitted).
  •          1 tsp sesame oil (optional).



  •         Preheat oven to 400 degrees Fahrenheit.
  •         Blend dates, cocoa powder roots and ginger root together in a vitamix or a high speed blender.
  •        Coat walnuts will all ingredients listed above then spread evenly in a cast iron pan.
  •         Bake walnuts for 10 minutes then place it inside the freezer for 1 hour.
  •        Remove it from the freezer and then allow it to cool for 5 minutes before consuming.


Chef note: Fuljoy with family and friends!