Browsing Category

Treats & Snacks

Breakfast, Treats & Snacks, Vegan &/or Raw, x For Freezer x

Pomegranate, Pistachio, Rose Water Halva

Today’s wholefoods movement is often described as the 1970’s, resuscitated on kale powder and kimchi. Please! In the 1970’s, cooking skills sucked. We were too busy lovebombing the world with geraniums.

Forty years on, our culinary skills have been heightened and honed. So yes there has been a re-awakening of wholefood ingredients, but more importantly, we see this awakening wedded to badass kitchen skills. This ain’t no hippie culture my friends. This is punk.

Great swathes of perfectly sane people have turned their attention towards mindful practices, in search of a more socially responsible roast from capitalism. But taste is at the forefront of this movement. You’ll find we don’t just do sausies. We do slow pork, where piggies have been massaged with lavender, read bedtime stories and fed bottles of rooibos tea.

Nor do we do slicepan. We do house-cultured sourdough, from heritage grains harvested by moonlight. And we do not do instant coffee. We dry hump our monthly subscription box from 3FE where the coffee beans were raised on Bach, and lightly washed with tears of joy.

We are taking unrefined ingredients and celebrating them in their most authentic form, in contrast to society’s reliance on conveyor belts and chemicals. And we are doing it with unprecedented style and skill.

Welcome to the new age rhythm of funk – food punk.

Pomegranate, Pistachio, Rose Water Halva

Serves 25

  • 3 tablespoons extra virgin coconut oil
  • 125ml (raw) honey
  • 1 teaspoon vanilla extract
  • Pinch of sea salt flakes
  • 1 x 340g jar light tahini
  • 4 tablespoons pomegranate seeds
  • Handful of shelled pistachios
  • Rosewater (optional)

Prep a small rectangular container by lining with cling film. Lunchboxes are perfect. Set aside.

On a very timid heat, melt the coconut oil to a liquid. Gently whisk in the honey, using a fork, the vanilla and the flaky salt. Keep going with the jar of tahini, working at speed so the mixture doesn’t seize.

Lastly, tumble through the pistachios and pomegranate, reserving a couple to scatter along the top.

Scrape into your prepped dish and freeze for 6 hours. Just like ice cream, it must be stored in the freezer.

You can slice delicious shards from the block of pistachio and pomegranate halva once frozen, and serve on a platter to pass around the party. Spray with a little rosewater before serving. Celestial stuff.

Breakfast, Treats & Snacks

How to make Kefir at home

Kefir is yoghurt’s low-maintenance, tarty cousin. She’s got a gutsy attitude and is addictively refreshing among a sea of shiny, clean eating accessories. I have a feeling 2018 is going to be her year.

When can you meet? Today! Find kefir grains in the refrigerated section at your local health store or trendy café. We got ours from The Hopsack in Dublin 6. Failing that, a quick Tweet thankfully sorts out most bourgeois problems in Ireland. Kefir grains look very similar to cooked rice pudding. Nothing too freaky, I promise.

 

 

The grains burp and feed on whole milk, gobbling up the natural milk sugars and lactose. All those gorgeous good bacteria multiply faster than grass through a goose. What you’re left with is a funky ferment more potent than natural yoghurt.

 

 

Kefir  

Makes 500ml

Use organic milk, raw milk, goat’s milk, even coconut milk. I drink kefir straight up on ice, but yogi types like to flavour their kefir with second ferments using honey and vanilla pods. Kefir is also really great with spicy curries, to help your tastebuds and mascara survive the heat. It makes a rather brilliant marinade for meat, replaces buttermilk in baking recipes, and sings with soft cheese as a last minute mash-up for spreads.

 

2-3 tablespoons milk kefir grains
500ml full fat organic milk (goat’s, cow’s, nut milk)

 

1 Using a clean mason jar or 500ml glass bottle, pop the kefir grains in with your preferred type of milk.

2 Cover with kitchen paper, secure with a band, and leave on your kitchen counter 24-36 hours to ferment.

3 When the desired tang is achieved, remove the kefir grains with a plastic sieve and pop the live grains into fresh milk to start the process all over again. You’ll know the grains have doen their work when you see the milk split a little.

The fresh kefir can be refrigerated or guzzled straight away to pimp your flora.

If you aren’t reusing the kefir grains straight away, they can be stored in a little whole milk for 1 week in the fridge. The milk be will perfectly good to use – the chilled temperature merely slows down the fermentation process. It’s okay to keep extra kefir grains in the freezer too.

One final point – if you are using plant milk, the kefir grains tend to benefit from a little cow’s milk every 4 or 5 batches of kefir-making. This is because the kefir grains like lactose as a source of go go juice.

 

Taking the hell out of healthy.

Hit “BOOM” at the top left corner with your email address my friend, to receive new monthly recipes direct to your inbox.  Here’s hoping 2018 will be your most exciting year yet!

 

Treats & Snacks, x For Freezer x

Malted Rye Chocolate Cake

I care about my body and my mind. The thrill of them both feeling ace when I wake up, is really very special.

I used to feel like I had woken up underneath a lawnmower. I hate feeling like shit.

Being consistently under par is not good for me (or for, erm, society). Nah-aw. I can’t be a good human on a diet of processed junk. It’s just not possible. I deserve to feel amazing, and have learned just how easy it is to maintain.

The first step is to start lovebombing your kitchen space. Pick some podcasts to make your dimples hurt with laughter. Own that zone. This is where the magic happens. So much of our diet is contingent on mood and convenience. If we curate both of these in our very own kitchen, then we stand a chance of giving our body the grub it so desperately needs.

 

 

The second step is to ditch diets. Anyone notice that dieting doesn’t seem to be a terribly effective route to losing excess weight?

An industry does not grow into a $60 billion bonanza by permanently solving the problem it is designed to address. Guh! If you’re going to count something, count nutrients, not calories.

 

Malted rye chocolate cake

Can be frozen in slices

 

Here’s one way you can start switching out processed white flour and white sugar, for something more wholesome. The ingredients in this cake are totemic of a modern, wholefoods whore; barley malt, rye, home-made ghee, and dark chocolate. When I am poofing my final breath, and my life flashes before my eyes, there is no doubt that this chocolate cake will loom large like an illicit peep show portal. You’re about to find out why.

 

200g ghee or butter
200g dark chocolate
3 eggs
100ml malted barley
100g coconut, rapadura or muscavado sugar
½ teaspoon flaky sea salt
100g whole rye flour
1 teaspoon baking powder
nip of lemon juice

 

Whack up your oven to 150 Celsius. Now let the chocolate and Irish ghee party over a pot of simmering water, until gorgeously glossy. This is called a bain marie. If you’re not into ghee, you could use butter.

Measure the barley malt, sugar and eggs into a bowl and beat until bubbly. Whisk in the melted chocolate and ghee. Now add your flour, salt, lemon and raising agent.

Find a 23cm (9inch) circular springform tin, or something similar. Line with baking parchment to prevent tantrums and sticking. Pour the cake mixture in, and bake for 30 minutes. Let it cool before looting.

 

Taking the hell out of healthy.

Hit “BOOM” at the top left corner with your email address my friend, to receive new monthly recipes direct to your inbox.  Here’s hoping 2018 will be your most exciting year yet!