True and Natural Soaps actually started in Trinidad by Jamaica’s own Business man, Peter Bovell about 3 and a half years ago. Why Trinidad? Simple. He moved there after he married a ‘Trini’ he met at Carnival.
With his Computer business slowing down and believing that our daily routine of bathing should be an enjoyable one, he began his research. He got the Coconut Growers Association Factory to produce it and one of Trinidad’s largest, West Indies Traders Ltd., to distribute it. The soaps were marketed on social media and took over the market with their organic nature, made from locally sourced ingredients.
When did True and Natural Soaps come to Jamaica? May/June 2019
True and Natural Soaps have No Harsh Additives. No Chemicals, No Colourants or Harmful Dyes, No Animal Fats.
True and Natural Soaps have Anti-Inflammatory, Antibacterial, Anti-Ageing and Antioxidant Benefits. They are also known to treat Acne and Eczema.Â
Suga had the pleasure of speaking with True and Natural Company’s Client Relations Manager, Tara Shoucair and here is a bit of what I learnt!
What is the standard price range for a bar of Soap? $200JMD for a single and $400JMD for a two pack on average.
How do they manage to make it so affordable? Their products are made with natural ingredients that are locally sourced. So they don’t need to purchase or source foreign materials.
Do they only manufacture Soaps or do they produce any other Personal Care products? For now just soaps, but looking to expanding to other products in the near future.
Suga read in an ‘Express Business’ publication that Expanding the line to Body Washes and other similar products may be in the future.
Are there any new scents or ingredient combinations on the horizon? There are many new scents available, but it is unknown at the moment which will make their way here.
At this time in Jamaica, we have: Turmeric Citrus, Turmeric Aloe, Turmeric Ginger, creamy Coconut, Coffee Cocoa, Moringa and Coconut Charcoal.
Which other islands can you find True and Natural Soap? They are not yet exporting from Jamaica. However, the soaps are also produced in Trinidad and can be found in Barbados, Guyana, Grenada, St. Vincent and the Grenadines, Tobago and St. Lucia.
What are popular Stores/Supermarkets that you can find True and Natural Soaps? A Full list of locations are on their website (See below). They are a lot! You should be able to find them in a store near you islandwide.
Which is Tara’s favourite soap and why? She loves the Coffee Cocoa for its smell and exfoliating properties.
Which Soap is the best seller in Jamaica? Jamaicans love the Turmeric variants and also the Coconut gets a lot of praise for it’s cool and refreshing feeling.
Which Soaps have Suga used?Â
I have used the Turmeric and Ginger, which has a fantastic scent, the Coffee Cocoa that exfoliates so well and the CoconutCharcoal, which my husband also uses. It provides the perfect cleanse and detox for your skin.
All leave you feeling quite refreshed! I also can’t wait to try their creamy Coconut!
True and Naturals is in every big Supermarket and Pharmacy. Visit their Instagram Page (@trueandnaturalcompany) to learn about the soaps and the properties and benefits of each one.
Go and get yours today! #SugaEndorsed
True and Natural Company
Website: www.trueandnatural.com
Instagram: @trueandnaturalcompany
By: Gabrielle Burgess (Founder/Owner, Suga Lifestyle)
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Comments:Â Neat, under the radar spot in town for Jamaican-style Seafood with a different presentation and its own unique, flavourful taste. It is a simple and comfortable atmosphere for a date or groups of families, friends or coworkers to dine where the food is visibly prepared, fresh to order.
Suga’s Experience
Two Wednesdays ago, my husband, Randy and I still had family visiting in town and we wanted to all meet up for some Dinner. Being Jamaican-British, their choice was Seafood and the natural decision would be to go to Gloria’s in Port Royal. However, we were back at work and we deciding we would not be doing a trip to Gloria’s at night, mid-week.
Randy always passed a Seafood Restaurant by Balmoral Avenue, but never got to stop by and try it. I told him with Seafood there is usually a wait. It would surely be a gamble with it being a fairly new Restaurant too.
Prices online looked reasonable, generally $1600JMD+tx for Fish any way you like it. We decided to brave it.
Randy called ahead to order and for them to expect our group of almost 20 persons. However, they cook everything not only to order but fresh to order, that is, prep and everything. So when persons arrived they would need to pick out their Fish.
I heard I missed Chef and Owner, Lloiid Thomas who came out to greet everyone and was quite confident about the quality of food he would be serving.
He also explained the authenticity of how Organic his foods are and how he liaises with suppliers to ensure that is reinforced as well as keeping seasonings, herbs and spices organically farm to table. It was evident from the shelves stocked with ground provisions and more and the staff who handpicked items from it back and forth, that meals were prepared fresh.
Our Conch Soup came out first. I loved that it wasn’t salty, noting that MSG is not used at Organic Seafood. Instead, even though I did not have any conch in my cup, it was thick with a rich flavour.
Food started to come out by 8:30pm. My in-laws had the Caribbean Salmon.
Caribbean Salmon
The Salmon was well cooked and creatively presented on a fresh bed of lettuce that rested on a furnished portion of tree bark. The sauce was what added the special touch and flavour to the Salmon.
Served side of Plantain, cooked fresh from the Restaurant shelf
Their sides of Plantain, also well presented were tasty. I had to ask for some.
Orders of Brown Stewed Fish and Steamed Fish followed. The family was pleased so far, including myself who had the Steamed Fish. It definitely wasn’t like any Steamed Fish you would normally get. The Chef had a right to be confident, as the richness in flavour of the dish was truly unique. Snaps for offering it with the option of Wheat Crackers too.
Steamed Fish, varying in size based on Customer preference, served with Wheat Crackers (Top) and Traditional Cream Crackers (Below)
We had family that decided they were still coming, so we picked out fish for them at that point in order to get things moving before they arrived.
The tiniest member of that party had a Shrimp Pasta that had a huge serving he could hardly make his way into.
Shrimp Pasta
Two brothers enjoyed their Fried fish to the bone. They were the second to last to get their food, but stated that it was definitely worth the wait.
Marcus Perkins (left); Tariq Perkins (Right)
The sides of Festival and Bammy were enjoyed as well. The Festival was done true Jamaican style and it was delicious.
It was reported that the Fried Bammy tasted as if it was soaked in sugar-water or cinnamon rather than milk, but it was tasty nonetheless. Perhaps it could be requested that it be soaked in Almond milk.
There were two diners that were not so pleased with their food though, including our cousin who was a member of the late party (arrival a bit after 9pm) and got her Fried fish last, some time after 10pm. They were very disgruntled.
They stated that their Brown Stew and Fried Snapper were fresh, needing more salt and seasoning. I can testify to the Fried Snapper needing more seasoning because I tasted it after her complaint.
The sentiment of not getting to eat together was also expressed, but personally in a situation like that, I prefer to get food once it is ready. Even though food came out at different times, there was a steady flow once service started and the wait was not unusually long for such a large group. The wait was definitely shorter than what you would have at Gloria’s.
With that aside, to please a hard crowd of 15 out of 18 diners is quite an accomplishment on their part. Each person’s meal including Soup, a Main dish with sides and a drink came to about $3000JMD including tax and service charge, which was reasonable.
I must mention though, that the winner of the night was Randy’s Jerked Fish. It was not oily, even though it was fried, then jerked. The burst of flavour as you had one bite was amazing.
Jerked Fish
It was nice to see courteous Diana, a member of staff who had a long night on her feet, come out and take some time to have a little chat with some of the gentlemen in the family.
Organic Seafood Network’s Diana having a chat with members of Suga’s Family
Owner and Chef Lloiid Thomas also came out to receive his honest feedback and pleasantly said he is open to requests to cook fish the way it is preferred. Whether it is more or less seasoning, herbs etc., he can be notified from the fish is picked out and adapt to such requests.
Chef Lloiid Thomas (center) with Veronica Burgess (left) and Reginald Burgess (right)
Chef Lloiid came from Atlanta, Georgia, to set up his Organic Jamaican Seafood Restaurant and it has been open for 9 months.
I intend to return to compare service with a smaller group or even when just two persons are dining and I am interested in trying their Smoothies. I am already impressed and happy to see almond milk as an ingredient option. Many other places need to do so. Straying a bit from that healthy note, they also had a salivating video on Instagram of their creative preparation and plating of Shrimp. That is on my list as well.
Kudos to Chef Lloiid and his team who remained pleasant and professional with a hungry set of almost 20 demanding diners and still produced predominantly good food to please the majority.
Organic Seafood Network – Restaurant, Bar, Market
Location: 19 Balmoral Avenue
Ph: 876-620-9242
Facebook: Organic Seafood Restaurant
Instagram: @organicseafoodrestaurant
By: Gabrielle Burgess
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Sunbasket.com embraces the farm-to-table concept and delivers 30-minute recipes and ingredients including premade sauces and spice blends to your doorstep in 100% recyclable boxes.
They are based in the USA and use 100% Organic and Non-GMO produce harvested at the peak of freshness. They use Antibiotic and Hormone-free meat as well.
Recipes are Nutritionist approved and include a variety to suit your type of diet, such as, Paleo, Gluten-free and Vegetarian options.
Here is the ‘Suga Modified’ version of sunbasket.com’s recipe for Roast Chicken Breasts with Spiced Cauliflower and Green Romesco:
Photo: sunbasket.com
Suga’s Tip: If you have any left over Romesco, serve it on your morning whole wheat/grain toast with a boiled egg.
Instructions:
1. Prep the Cauliflower
Heat oven to 425°F.
Cut the Cauliflower into 1-inch florets, discarding any leaves or thick stalks.
Combine the Cauliflower, paprika and 2 tsp. Olive oil. Season with salt and pepper, then toss.
2. Roast the Chicken and Cauliflower
*Ensure you spread the Cauliflower in an even layer beside the Chicken on the sheet pan
Roast until the Chicken is cooked through, then transfer to a plate and rest.
Continue roasting the Cauliflower until browned and tender, perhaps for an additional 6-8 minutes.
Return Cauliflower to bowl where it was tossed to cool slightly.
3. Cut and Cook Scallions
Cut and cook Scallions into 1-inch lengths and cook until charred for 3-4 minutes, then transfer to a plate.
4. Finish Cauliflower
Add Scallion, Parsley and Olives to the roasted Cauliflower and stir to combine.
Add a bit more salt and pepper.
5. Serve
Add the green Romesco and top with the Chicken, then serve Cauliflower and remaining Romesco on the side.
ENJOY!
Check out sunbasket.com for other healthy and fun recipes for Breakfast, Lunch and Dinner and see if they can deliver fresh ingredients to you!
Recipe Sourced from:
www.sunbasket.com
Healthy Cooking Made Easy
Ph: 855-204-7597
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Gourmet Jamaica Delicacies cater in Montego Bay and Kingston and this week they are in Kingston offering decadent Vegan Banana Bread as well as Organic Pasta sauce!
Who is behind all of this? Owner, Amanda McCreath. Her Plantain tarts are to die for!
