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A registered holistic nutritionist with a passion for food and traveling, Jenny loves helping people find their happy. She started Jenny D’s Remedies because she wants to connect with people on a global scale. Jenny assists clients with personalized nutrition and lifestyle recommendations to bring their body back to balance in a natural way.

She knows what it’s like to struggle with weight, thyroid disorders, anxiety and skin issues, having experienced these challenges herself. But she’s found ways to overcome these challenges using holistic practices. She’s very grateful to have found a new, healthier lifestyle!

When Jenny was 20, she booked a one-way ticket to Bangkok and traveled five countries in Southeast Asia. Not only did she become interested in the diet that the Southeast Asians ate but also their spiritual practices and collective beliefs. Some of the locals were filled with such joy, and yet, they had so little. From that point on she made a promise to herself that she would help others in some way.

Jenny is inspired by others who may have felt like they are not enough and for those who yearn to change for the better, but don’t know where to begin. She’s an expert in providing support and assistance to find the selfcontentment and love that they deserve.


Best Damn Curry

4 servings / 40 minutes

1 cup red quinoa
1 1/2 cups water
3 tbsps avocado oil
2 cups broccoli (chopped into small florets)
1/2 cup red onion (finely diced)
1 red bell pepper (deseeded and sliced)
4 green chilies (deseeded and roughly chopped)
2 shallots (roughly chopped)
1 piece ginger (one square inch)
2 garlic cloves (minced)
1 stalk lemongrass
2 limes (juiced)
4 lime leaves (or kefir leaves)
2 tbsps tamari (or soy sauce)
1 tsp red pepper flakes (optional)
1 tbsp coriander seeds (ground)
1 tsp cumin
sea salt & black pepper (to taste)
2 cups organic coconut milk (canned)
2 cups chickpeas (cooked, drained and rinsed)
1/2 cup bean sprouts
1 tbsp cilantro (to garnish)


Cook the quinoa by combining with water in a pot. Place over high heat and bring to a boil. Reduce heat to low. Cover and let simmer for 12 to 15 minutes or until all the water is absorbed. Remove the lid, fluff with a fork, and set aside.

Heat a sauce pan over medium heat and add in 1 tbsp avocado oil. Next, add in the onion, broccoli and red pepper. Season with a pinch of sea salt and black pepper. Saute for five minutes or until veggies are slightly softened.

Create the curry paste by combining green chillies, shallots, ginger, garlic, lemongrass, juice of one lime (and zest if you feel like it), remaining avocado oil, lime leaves, tamari, coriander spice, and cumin in a food processor or blender.

Next stir in coconut milk, curry paste, red pepper flakes, remaining lime juice and chickpeas. Bring to a boil and add in bean sprouts. Reduce to a simmer for 10 minutes. Taste, and adjust flavour if desired.

More Heat
Add in cayenne pepper or more red pepper flakes.

More Protein
Add in cooked diced chicken. Add in your favourite veggies.

Serve over quinoa and garnish with cilantro. Dig in!

© 2021 Merrymen.

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