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


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


How to Make Turmeric Butter Try making turmeric butter. It is an easy and delicious way to include this anti-inflammatory food into your diet. Use on sandwiches, with grains or mix a teaspoon of turmeric butter with warm milk for a tasty beverage. Ingredients: ¼ cup virgin cold-pressed coconut oil, softened but not melted ¼… Read More


Cucumber with Kale Pesto Ingredients: Kale Pesto: 2 cups of de-ribbed kale leaves ¼ cup raw sunflower seeds ½ cup of cold pressed olive oil ½ teaspoon of unrefined sea salt 1 clove of garlic Juice of one lemon Cucumber spaghetti 1 large cucumber OPTIONAL: Nutritional yeast flakes – sprinkle on top just before serving. Also use… Read More


Baked Amaranth with Beets I got some fresh organic beets—which usually I would use for salads or juice,  but today I wanted something warm. The cupboard was a little bare but I had amaranth and thought to combine both beets and amaranth and bake them. This little experiment resulted in a dish I will definitely make again. The result: delicious,… Read More


Banana Crumble Ingredients: 4 ripe bananas 100 grams of oat flakes 1 tablespoon of tahini ½ cup of flaked almonds (walnuts or other nuts, seeds) —Use any nuts or seeds you have or omit if you prefer. 1 level teaspoon of ground cinnamon 1 teaspoon of coconut butter or other oil Directions: Use the coconut butter to… Read More


Dulse Seaweed Dulse: Palmaria palmate Dulse, also known as Dillisk, (Dilleasc or Creathnach in Irish), is a red seaweed that has been harvested along the coasts of Ireland for centuries. It is sold dried, either whole or flaked. Dried dulse has a soft, chewy texture and rich umami flavour. It has been likened to smoked bacon… Read More


Chickpeas with dill Want some bean protein without the gas? Chickpeas are not only a good source of protein but are also rich in antioxidants, vitamins and minerals. Dill is carminative, which means it calms and soothes the digestive tract and minimises rumbling and grumblings and flatulence. It is also rich in antioxidants and vitamins,… Read More


Walnut Fig Carob Bites Ingredients: 15 dried figs, remove stems 2 cups walnuts 2 teaspoons of carob powder 1 teaspoon of cinnamon 1 tablespoon of milled chia seeds 1 tablespoon of dark tahini Juice of half a lemon Large sheet of cling-film Directions: Blitz the walnuts in a food processor using an S-blade to form… Read More


Sea Spaghetti (seaweed): Himanthalia elongata Sea spaghetti has a mild sweet taste. It cooks up in minutes, tastes great as a healthy substitute for conventional pasta or chop and add to salads, stir-fries, soups and stews, or serve in place of a green vegetable. If you like a savoury chew try eating it raw, fresh… Read More