Cauliflower Curry
Posted on 27th March, 2020
Cauliflower Curry (from Paul Flynn)
INGREDIENTS
Serves 4
1 tbsp coconut oil
2 cloves garlic, grated
1 large 3cm knob ginger, peeled and grated
2 tsp curry powder
1 onion, finely chopped
½ small red chilli, finely diced
200g red lentils
1 carrot, chopped into slices
1 cauliflower, broken into florets
1 veg stock cube
700mls water
1 x 400g can low fat coconut milk
Bunch coriander, chopped
METHOD
Put the oil, grated ginger and garlic into a casserole dish and fry gently for one minute.
Add the onion, chi...
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Date, Oat and Orange Squares
Posted on 26th November, 2018
Date, oat & orange squares
INGREDIENTS
500g pitted dates
140ml fresh orange juice
240g organic fine oatflakes
120g brown rice flour
90g ground almonds
1 orange
150ml natural sunflower oil
50ml organic apple-juice concentrate
METHOD
Heat oven to Gas 5, 190C.
Wash the dates, place in a pot and add water up to level with the top of the dates.
Place a lid on top, bring to the boil, lower the heat & simmer for 20 mins.
Stir in 40ml of the fresh orange juice and mix until the dates are smooth. Set asi...
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Overnight Oats
Posted on 12th July, 2018
Overnight oats (adapted from Derval O’Rourke)
INGREDIENTS
Serves 1
240ml milk
60g porridge oats
30g frozen raspberries
1 tbsp chia seeds
1 tbsp nuts (flaked almonds work well)
1 tsp organic maple syrup
METHOD
Combine the milk, oats, raspberries and chia seeds in a large bowl.
Transfer the mixture to a serving bowl. Cover and leave to soak overnight in the fridge.
The next morning, top with the nuts and maple syrup and serve.
...
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Chickpea Curry
Posted on 30th October, 2019
Chickpea Curry (from The Happy Pear)
INGREDIENTS
Serves 4
½ red onion
2 tbsp olive oil
1 clove of garlic
½ thumb-sized piece of ginger
½ a red chilli
1 tbsp curry powder
1 tsp cumin powder
1 tsp ground coriander
1 tsp ground paprika
1 400g tin chopped tomatoes
1 400g tin coconut milk
1 400g tin of chickpeas (drained and rinsed)
1 tsp salt
½ tsp ground black pepper
small bunch of coriander
zest of ½ lime
juice of ½ lime
1 avocado (optional)
METHOD
Heat the oil on a medium h...
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Butternut and Sweet potato Curry
Posted on 31st October, 2017
Butternut and Sweet potato Curry (from Nigella Lawson)
INGREDIENTS
Serves 4-6
Red onion – 1 (approx 150g), peeled and cut into chunks
Red chillies – 2–3 (adjust for more/less spicy), stalks removed and cut into three
Fresh ginger – 50g, peeled and cut into thick coins
Garlic – 2 cloves, peeled and halved
Fresh turmeric – 15g, peeled and roughly chopped or 1tsp of ground turmeric
Ground coriander – 1tsp
Ground cinnamon – ½tsp
Sea salt flakes – 1tsp, or to taste
Coconut oil or vegetable ...
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Mexican Bean Soup
Posted on 30th October, 2019
Mexican Bean Soup (from Maggie Lynch)
INGREDIENTS
Serves 4-6
1 medium onion, finely diced
2 cloves garlic, crushed
1 large carrot, diced
½ small butternut, diced
150g dried aduki or kidney beans, soaked and cooked, or 1 x 400 gram tin cooked beans
2 heaped tsp ground cumin
½ tsp chilli flakes
1 heaped tsp smoked paprika
1 tbsp tomato puree
1 x 400g tin chopped tomatoes (preferably organic)
1 litre homemade vegetable stock or 2-3 kallo stock cubes
1 litre boiling water
Fresh coriander to garnish
Natural...
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Chilli con Udo
Posted on 11th August, 2017
Chilli con Udo
INGREDIENTS
Serves 4
2 19 oz cans of red kidney beans, drained
1 Large onion, diced (approx 2 cups)
1 Yellow pepper, diced (approx 1 cup)
4 cloves Garlic, minced
1 28 oz can of tomatoes, chopped (with liquid)
2 Tbsp Tomato puree
1 1/2 Tbsp Chili powder
1 tsp Ground cumin
1/2 tsp Dried oregano
1/4 tsp Cayenne (adjust to taste)
1 tsp Salt
1/4 cup coconut oil (or Udo’s Flaxseed Oil™)
Sea Salt and pepper to taste
METHOD
In a large pot, add all ingredients except oil.
Mix ingredie...
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Hearty Red Lentil Soup
Posted on 24th October, 2016
Hearty Red Lentil Soup
INGREDIENTS
Serves 4
A dash of rapeseed oil
2 onions, very finely chopped
4 cloves of garlic
3 tsps. of cumin seeds
1 tsp. of garam masala
1 tin of tomatoes
1 litre of good stock
300g of red lentils
2 tbsps. of tomato puree
Parsley to serve
METHOD
Heat the oil and sauté the onions until they are translucent.
Add the garlic and continue frying for another minute.
Add the spices, the tin of tomatoes, tomato puree and stock.
Stir well and add the lentils.
Leave the lid on and let it...
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Go Banana! (from Derval O’Rourke)
Posted on 10th October, 2016
Go Banana! (from Derval O’Rourke)
INGREDIENTS
Serves 1
40g jumbo porridge oats
¼ tsp cinnamon
a pinch of salt (optional)
1 banana, peeled and unsliced
2–3 tbsp almond butter or another nut butter of your choice
METHOD
Mix the oats, cinnamon and salt together and spread out on a plate.
Cover the banana with almond butter.
Roll the banana in the oat mixture.
Place the coated banana in an airtight container and leave it in the fridge overnight.
Next morning, grab and go!
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Biryani-style baked chicken and rice
Posted on 15th September, 2016
Biryani-style baked chicken and rice
INGREDIENTS
Serves 4
2 tbsp coconut oil
8 bone-in chicken thighs, with skin
2 large onions, finely chopped
3 garlic cloves, sliced
2 tsp garam masala
1 tsp ground ginger
1 green chilli, finely sliced
300g brown basmati rice
650ml chicken stock, hot (increase to insure brown rice swimming in rice)
200g frozen mixed green vegs (or frozen peas + cauliflower florets on top to steam)
1 red pepper, thinly sliced (place on top to steam)
2 tbsp chopped fresh coriander
...
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