Heart Space Whole Foods has brought an exciting new retail concept to “Downtown Dundee”, a stone’s throw from the £1bn Waterfront development, and adding to the area’s reputation as a destination for quality dining and speciality food shopping. Owned by locals Ian Alexander and Finlay Wilson, the 130 sq foot store stocks a varied range of healthy foods and organic produce including products suited to vegan, paleo and gluten free diets.
Local suppliers, Bellfield Organic Nursery in Fife, supply organic vegetables and fruit, and Barnett Bakers, an award winning artisan bakers, supply fresh breads. The shop interior features recycled wood and fruit crates for shelving and display areas, a new decking area for planting and seating, and a healthy “green” juice counter which has been built around the shop’s original cast-iron safety deposit box, creating a new and unique shopping experience.
Exchange Street has recently been enjoying an influx of ‘foodies’ visiting ‘Castlehill’, the award winning fine dining restaurant, since it opened in February 2014 and is also home to ‘The Cheesery’ delicatessen and one of Dundee’s quirkiest tea rooms, “Tea Ann Cake.”
For more information please visit: www.wholefoods.heartspacedundee.co.uk
Call us on: 01382 221721
Open: Monday – Saturday, 9:30 – 6:00
29 Exchange Street, Dundee
Pina Colada Chicken
At Heart Space Whole Foods we love coconut and our customers are loving it too. We stock coconut oil, water, milk, flour….. When in doubt – try coconut!
You will need:
1lb boneless, skinless chicken breasts or thighs
Salt and ground black pepper
½ tbsp coconut oil (twice)
1 medium onion, diced
1 medium green pepper, diced
1 tsp arrowroot powder
1 cup pinapple chunks in its juice
2 cloves of garlic, minced
2 tsp jerk seasoning
Juice of 1 lime
¼ tsp vanilla extract
1 cup canned coconut milk
Cut the chicken into 1 inch cubes.
Heat a large, non stick skillet over medium-high heat. Add ½ tbsp of coconut oil and allow to melt.
Brown the chicken until golden all around, about 3-5 minutes per side.
Remove chicken from the pan and place in a bowl to catch the juices.
To the pan, add ½ tbsp of coconut oil. Saute the onions, peppers and arrowroot until the vegtables are just tender, about 5 minutes.
Add the pineapple to the pan and stir-fry until they begin to brown.
Add the garlic and jerk seasoning, stirring until fragrent, about 30 secs.
Add the lime juice and stir, scraping up any bits stuck to the pan.
Add the vanilla and cocnut milk, stirring to combine.
Place the chicken in the sauce and pour in any accumulated juices.
Bring to the boil, then simmer, uncovered, until the sauce begins to thicken, about 5 minutes.
Serve with your favourite rice.
You can substitute the chicken with boneless pork, white fish or shrimp.