Breakfast, Treats & Snacks, Vegan &/or Raw

Cold Brew Coffee over ice

If Shakespeare was reincarnated, this would be it. Cold Brew Coffee.

Make it immediately. Today. Now. For wellness junkies, you can offset the caffeine indulgence with a field of kale later. Or try this cold brew cacao instead.

Cold brew is simply an easy way of making coffee concentrate. Instead of relying on heat to extract the flavour from the coffee beans, you’ll be relying on a full moon and pheromones. I leave mine overnight in the fridge, after an interactive chorus of AC/DC’s Thunderstruck. In the morning, all that’s left to do is strain and serve over ice. It’s enough to incite poetry in a three-toed onglet.

 

Because the coffee beans do not socialise with intense heat, the result is a smoother, lighter, sweeter kava with an unexpected smack of hard rock.

One final FYI; cold brew coffee is bodaciously good with macadamia nutmilk. Just soak 100g of maca nuts in water for two hours. Ditch the soak water, and spin in a blender with 250ml of fresh water or cold brew coffee. Strain through your cheesecloth, chill in the fridge, and summon when required.

 

Cold Brew Coffee

4-8 servings

1 litre cold filtered water

220g coffee beans

1 nutmilk bag or cheesecloth

 

 

1 Roughly grind your coffee beans to a super-coarse crumb.

2 In a tall Kilner jar, or French Press, add the filtered water to your coarse coffee beans. I like to make a ceremony out of it. The soundtrack to Star Wars is not inappropriate.

3 Seal with a lid. If using a French Press, don’t push down – just ensure no oxygen sneaks in through the spout. Leave the beans to fraternise with the filtered water in the fridge overnight, or for up to 24 hours (the sweet spot).

4 When the brew is ready, strain twice through a nut milk bag or cheesecloth (or plunge the French Press). The double filtration ensures every last scrap of silt disappears. Compost the coffee beans, or use them in the shower as a bodyscrub mixed up with olive oil.

5 Refrigerate your cold brew coffee for up to 6 days. Serve with an audience, over ice. Or use this recipe for hazelnut milk, using 2 cups of water in place of 3 cups of water.

 

 

 

Events, Uncategorized

Finally! My blog is smartphone compatible …

Ta dahhhhh!

About a decade late, but my website is now mobile and tablet compatible. If you’re reading this from your smartphone email, pop on over and say hullo!

Plus, you’ll notice my site got a fancy reskinning.

 

 

In other news, if you struggle to feed your family healthy food, take a look at my last Instagram post. There’s an awe-inspiring murmuration of savvy mums sharing tips on how to sneak veggies onto kid’s dinner plates. Genius. One of my favourites in the thread is frozen cauliflower into smoothies – it blends up like creamy frozen banana.

Happy weekending.

x SJ

 

 

Events

How to Spot a Health & Wellness Junkie

Don’t forget that laughter is one of life’s greatest and simplest of superfoods!

Plant-powered pixie or coffee coyote; here’s wishing your kitchen indecent amounts of giddiness and joy.

x SJ


photo credit Jo Murphy for Roost Books

How to Spot a Health & Wellness Junkie

1. Your bowel movements are practically Instagrammable.

2. You can name 27 uses for coconut oil, faster than immediately.

3. Honestly, you think Gwyneth Paltrow is a good actor.

4. You’ve had therapy on your solar plexus.

5. Raw fennel is your go-to snack on playdates. Harib0 is homicide.

6. You’ve stocked up on jade eggs for your Yoni.

7. Traffic jams are an opportunity to catch up on kegal exercises.

8. Dairy is evil. You’re certain that burrata is the bastard child of a Mexican tortilla and a Korean fungus.

9. Cold pressed parsley juice makes you feel like you could live forever. And if you don’t? You’ll die trying.

10. You can fix constipation with your ujjayi breath.

11. Your cleaning products are so pure, you can probably eat them.

12. You’ve made your own gut-healing, vegan, gluten-free marshmallows and made your colleagues eat them.

13. Your children say Namaste instead of thank you.

14. You’re not passive aggressive about other people’s food choices. Much.

15. Most restaurants don’t understand you. Even waiters trigger your IBS.

Breakfast, Treats & Snacks, Vegan &/or Raw

GRAINOLA – a multigrain granola

Rice malt syrup – ever heard of it? You will. Hottie Sarah Wilson of I Quit Sugar fame levitates on the stuff.

In fairness, this sweetener is flipping good. Think of a malted milkshake that hits the spot without being too saccharine or sweet. That’s rice malt syrup.

But calm down, it ain’t no superfood! (BTW, I’ve bags’d that for my epitaph).

Rice malt syrup is merely a natural sugar that escapes the modern evils of fructose. What’s so bad about fructose? Little, really. Unless you regularly neck the dumbed-up version found in sodas. This is called high fructose corn syrup (HFCS).

Fructose, itself, is a naturally occurring sugar found in fruit and some veg. In its natural state, fructose is found in small amounts within a coalition of minerals and fibre contained within that piece of fruit. Ah! But when fructose is artificially concentrated, and in isolation of other nutrients, our body treats it quite differently.

Glucose is metabolised by every cell in the body, says endocrinologist Dr Robert Lustig. Fructose, however, can only be metabolised by the liver.

Too much fructose in a concentrated, isolated form has been shown to substantially burden the liver. So if you’ve been horsing into high-fructose agave, it might be time to make friends with a new sweetener. Let me help you do exactly that.

Grainola

Enough for several weeks worth of breakfast

The number of expensive granolas to choose from in our supermarkets is unprecedented in Irish history. Trust me – you can make a much better one for a fraction of the price at home. This one has three different grains, making it a complete protein by virtue of its amino acid permutation. That’s benchpresser speak for “highfive”. Sporty teens will go mental for it.

  • 125ml (½ cup) rice malt syrup (€€€) or barley malt syrup (€)
  • 125mll (1/2 cup) extra virgin coconut oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 150g oat flakes
  • 150g barley flakes
  • 150g whole buckwheat grouts (not flakes)
  • Up to 1 cup of hazelnuts
  • 4 tablespoons raw cacao nibs (optional)
  • Pinch of flaky sea salt
  • 200g dried dates
  • 100g dark chocolate, like Green & Blacks cooking chocolate

Fire up your oven to 160 Celsius, gas mark 3.

Line your largest tray with parchment, or use two smaller trays.

In your biggest pot, melt the coconut oil, your syrup, vanilla and cinnamon over a timid heat. Turn off the heat.

Now tumble in the remaining ingredients, all except for the dates and dark chocolate. Scrape the contents of the pan out over your lined tray(s).

Bake for 22 minutes. Allow the ‘Grainola’ to cool completely before stirring through the chopped dates and glorious chunks of chocolate. Store in a tall glass jar on the kitchen counter. This is magnificent stuff with ice-cold milk.