The benefits of Juicing Juicing fruits and vegetables offers many obvious and not so obvious health benefits. Juicing certainly makes it a lot easier to up your intake of fruits and vegetables, while benefiting from organic water filtered by nature. The vitamins, minerals, trace minerals and enzymes in freshly extracted juice are more easily and… Read More


Beet Loaf or Burgers Making a weekly vegetable loaf can be a great way of taking care of lunches during the week, or serve this beet loaf as the main dish for dinner. Alternatively you could use the same mix to form beet burger patties. Either way this is a nice way to enjoy beets,… Read More


How to make overnight oats Overnight oats are oats, usually rolled oat flakes, that have been soaked overnight in water or milk. You can add dried or fresh fruit, nuts and seeds to make it more appealing. The oats will slow down the release of sugars from the addition of fruits and adding a good… Read More


Oats as food and medicine Oats: Avena sativa Oats are traditionally eaten as porridge or muesli for breakfast and are a staple food in most Irish diets. They are also a popular ingredient in breads and baked goods, beverages and have external applications in skincare. Supermarket varieties of oats The dried oats are dehulled (shells… Read More


Dulse Soup Always wash seaweed in fresh water to remove any sand or small stones before cooking. Ingredients: 1 cup of cooked dulse 2 cups of mashed potatoes I tin of coconut milk 1 cup of miso broth Juice of 1 lemon Black Pepper to taste Variations: Try adding a cup of mushrooms for a… Read More


Fresh Tomato Salsa It is easy to make a fresh tomato salsa to enjoy as a dip, or serve alongside salads, steamed vegetables or other dishes. While fresh ripe tomatoes will taste best you could use tinned tomatoes and add a teaspoon of maple syrup for sweetness. Ingredients: 2 cups of chopped ripe tomatoes 1… Read More


Marinated Raw Mushrooms Marinated mushrooms are delicious as a snack or serve as a side dish. These marinated raw mushrooms are handy to have ready-made for adding a deep savoury taste to lunch salads and wraps, or as an added ingredient in stir-fry and other dishes. Nice variations are lemon with coriander, oregano and basil,… Read More


Cooking Black-eyed peas Black-eyed peas, the name rolls off the tongue, like blackstrap molasses, a joy to utter and eat. I am talking the divine morsels of soluble fibre, B vitamins, iron, potassium, magnesium and many other beneficial nutrients, —not the pop band of the same name, (which I also like.) In my cupboard they… Read More


Sweet Potato Oven Chips Sweet potatoes taste all the sweeter when baked in the oven. As oven chips, they make a delicious snack, or serve as a side dish. Ingredients: 1 medium sized sweet potato per serving 1 level teaspoon of coconut butter per serving Seasoning of your choice Directions: Preheat the oven to 180°… Read More


Vegan Carrot, Walnut Mince This is a versatile recipe for making a plant-based, vegan mince to replace minced meat in traditional recipes such as spaghetti bolognese and shepherd’s pie. Use it to stuff peppers, on salads, in wraps, as a side dish, or wherever you feel like adding a tasty filling. Ingredients: Serves 2 sides,… Read More