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 […]
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Overnight Oats
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 removed) and cleaned, in this […]
Dulse Soup
Dulse, also known as dillisk, does not require pre-soaking and can be eaten raw. It is milder tasting than many other seaweeds and generally will not overpower a dish. Always wash seaweed in fresh water to remove any sand or small stones before cooking. Ingredients: 1 cup of washed dulse 2 cups of mashed potatoes […]
Tomato Salsa
It is so easy to make fresh tomato salsa, which you can 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. Optional Additions: Cucumber, bell peppers, parsley, oregano, olive oil, […]
Marinated Mushrooms
These marinated mushrooms are handy to have ready-made for adding a deep savoury taste to lunch salads and wraps, or as an added ingredient in quick meals, or serve as a side dish. Nice variations are lemon with coriander, oregano and basil, or add turmeric and cayenne for a hot spicy flavour. The longer you […]
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 are usually found […]
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. The yellow flesh sweet potatoes are high in vitamin A and a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good […]
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. Serves 2 sides, or use as a filling […]
Vegan cream of broccoli soup
This is a light, easy to make, vegan cream of broccoli soup. The creaminess comes from the soaked cashews, alternatively use a few tablespoons of tahini or cashew butter if you have no cashews or you are pressed for time. Ingredients: 1 large or 2 small heads of broccoli 2-3 large potatoes 1 tsp of […]
Blackstrap Molasses
What is blackstrap molasses? Blackstrap molasses is a by-product of the extraction of refined sugar from sugar cane. It is a dark rich syrup produced after the cane has been boiled three times and most of the sugar crystals have been extracted. It has a deep bitter-sweet, malty taste. Unlike sugar, which contains zero nutrients, blackstrap […]