foolproof livingRecent guest & blogger Ice ticks the Bucket List destination box & shares her experiences, stories & favorite Jungle Bay Recipes on her Foolproof Living Blog.

Read “Dominica” here on Foolproof Living!


Places You Need To Go To Get Well Now – HUFFPOST LIVE interview w/ Jungle Bay


In a recent article, Jungle Bay has been listed as one of “8 Awesome Wellness Retreats”  in the world by the Huffington Post.  Host of @HUFFPOST LIVE Nancy Redd invited owners Sam & Glenda Raphael to a live Google Hangout to dive deeper and find out about “the best places to go when you truly want to relax & rejuvenate your mind & body. These are not typical tourist destinations. They are real retreats where you can find greater well-being.”

huffpost live

[Huffington Post] What makes your resort stand out from all the rest?

[Sam] It’s not the typical Caribbean holiday, it’s something completely different. You do have the tropical experience but its a lot more adventure & wellness I’d say, that’s our unique feature. Today’ trend people are trying to vacation in places where they can enjoy a healthy experience along with everything else. So, we are ahead of the curve in the Caribbean. We offer a LUXURY, ECO, ADVENTURE, WELLNESS EXPERIENCE….that makes us unique.

[HP] Has yoga always been a part of Jungle Bay?

[Glenda] Yoga has always been a part of Jungle Bay. In fact, holistic vacations were in mind when we built Jungle Bay. We wanted to offer that health & wellness aspect to vacations. So definitely yoga has been a part of it. We offer yoga 6 days a week, we start the day off with yoga & we get very good participation from the guests.

[HP] How has yoga transformed & influenced your own life?

[Glenda] I’ve been practicing yoga since 1995. Its brought direction, helps me focus, not to mention the physical aspect…keeping in shape. I definitely feel good at my age. So I recommend it to everyone…at some level we should be practicing.

 [HP] One of the great things that you do at Jungle Bay-You are not just in it for profit you are also in it for profiting the community. Tell us how you have worked directly with the community that surrounds Jungle Bay?

[Sam] We work with about 40 local farmers & fisherman. We try to purchase everything we use from the surrounding community to spread the wealth. We’ve done a number of things in terms of literacy with the schools.  We have a program where we have taken over the libraries of the 7 schools in the area. We work with young entrepreneurs. Right now we have 27 young entrepreneurs under our wings that we’ve helped to establish areas of health, sports….

Social development is definitely a part of the Jungle bay experience. It doesn’t take away from your regular holiday, but it does make you feel better. Knowing that you came, you enjoyed your honeymoon/adventure vacation and someone else benefited at the same time.

It is a win-win-win part of the experience! huffpost

[HP] Sometimes people are looking for a sense of community; new friends or learning about new cultures?

[Sam] This is the most exciting – unexpected part of developing a property like this. You think of so many different possibilities. But you never think of the transforming that you are going to do to in people’s lives. I think this is the most beautiful part of the experience.

We have people that literally come from all over the world. Some people in very difficult stages of their lives, they may be going through a particular situation, change of life for one reason or another. They meet like-minded guests from halfway across the world and they build Jungle Bay relationships. This is with us and with the community the most beautiful part of the experience. They get to go out into the community and meet people who live not for tourism, but live their lives.                                                                                            

They connect with the farmers-They connect with the people-They connect with each other.

I think this is one of the most exciting & unexpected part of the experience of developing a property like this and for us it has been absolutely fantastic!

[Glenda] We have 35 rooms and we really make it a point to meet every guest when they arrive & learn their names. So we also make that personal connection with the guest which is really important.

Click here to watch a recap of the live interview!

Recipe of the week #16 : Banana Flambé

Banana Flambe

2 Tbls Butter
1 Tbls Cinnamon, Ground
3 oz White Rum
6 oz Kahula
¼  Cup Brown Sugar
4 Bananas, Peeled & Sliced
Vanilla Ice Cream [to serve]

The bananas must be ripe for this recipe.


  1. Melt the butter in a pan and thoroughly blend in the brown sugar until golden burn. Then add the bananas.
  2. Saute lightly.
  3. Sprinkle the cinnamon over.
  4. Lower the flame and pour the Kahula over the bananas.
  5. Ignite carefully, basting the bananas with the white Rum.

Serve with vanilla ice cream while the bananas are flames.


Recipe of the week #15 : Fish Soup

6 cups stock
1lb fish cut into cubes
½ lb pumpkin, peeled, de-seeded and cubed
½ lb carrot, peeled and cubed
½ lb christophine peeled and cubed
2 medium tomatoes chopped
3 to 4 pegs garlic
1 to 2 vegetable cubes [optional]
1 medium onion chopped
½ bell pepper chopped
Dash of white pepper for flavoring
1Tbsp lime juice
Salt if needed


  1. Place all ingredients, except fish and tomatoes in a stock pot or sauce pan.
  2. Cook until tender.
  3. Add cubed fish and tomatoes, lower heat.
  4. Add lime juice and white pepper.
  5. Cook for 3 to 5 minutes.
  6. Then taste, add salt if needed.

Makes 8-10 servings

Recipe of the week #14 : Banana Bread

Banana Bread

9 or 12 ripe bananas, smashed
1/3 cup melted butter
2 cup sugar
3 eggs, beaten
3 teaspoon vanilla
3 teaspoon baking soda
Pinch of salt
4 ½ cups of all-purpose flour


  1. Preheat the oven to 350°F (175°C).
  2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla.
  3. Sprinkle the baking soda and salt over the mixture and mix in.
  4. Add the flour last, mix.
  5. Pour mixture into a buttered 4×8 inch loaf pan.
  6. Bake for 1 hour
  7. Cool and remove from the pan and slice to serve.

Recipe of the week #13 : Key Lime Pie

Key Lime Pie

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
  3. Bake in preheated oven for 15 minutes. Allow to cool.
  4. Top with whipped topping and garnish with lime slices if desired.

Recipe of the week #12 : Carrot Ginger Cake

Carrot Cake

11/2 cup sugar
3 cups all purpose flour
1/4 cup freshly grated ginger (not powdered!)
2 teaspoon baking powder
1 teaspoons baking soda
2 teaspoon salt
1 tablespoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 eggs, beaten
3 cups peeled, grated carrots
11/2 cup vegetable oil
1/2 cup water


  1. Preheat oven to 350 degrees.
  2. Grease and flour or spray 2 8 inch round cake pans with Baker’s Joy. (If using butter and flour, tap out the excess).
  3. Mix together flour, sugar, and spices in a large bowl. Add lightly beaten eggs and oil, grated carrots and remaining ingredients. Stir to combine.
  4. Pour batter evenly into the two prepared cake pans.
  5. Bake in preheated oven until cake tester or toothpick inserted in center is nearly clean when removed, approximately 25 minutes.
  6. Allow cake to cool, and then remove from pan and frost with cream cheese frosting.