A Reading list that will change your life

Y’all, it’s a serious one. Let’s talk about food piracy – it’s not just our burgers.

We all know that a can of cola contains an obnoxious amount of sugar. So slimmers changed to diet cola in pursuit of a trimmer waistline and a cleaner conscience. But “sugar free” confectionery often contains as many preservatives or additives as a bottle of shampoo. Urgh.

Perhaps it makes better sense to switch to a probiotic yoghurt drink with promises of “boosting immunity with live healthy bacteria?” Think again. These little pots of expert-marketing can contain up to one third of our recommended daily allowance of sugar. And dead bacteria.

Frustrated and confused yet? I hear you!


Photography Jo Murphy, from The Virtuous Tart

Foods once contained high quality natural ingredients. Ask gran. Nowadays they are often saccharine artificial lab creations, full of grim delights such as hydrolyzed palm oil and high fructose corn syrup. And foods that are ostensibly “healthy” or “fortified” – such as breakfast cereals and jarred sauces – can be equally synthetic. Don’t be fooled into thinking food companies care about you or your health. They only care about your wallet.

Food is now largely conceived by laboratories and biotech firms, and marketed to appeal to a misguided sense of “good health.” In our honest yet futile attempt to watch our dress size, we have delegated accountability for our health and wellbeing to industrial food manufacturers. Why? Their aim is to make money. And lots of it.

If food manufacturers want to create the impression that there are blueberries in that ‘fruit’ yoghurt you had for breakfast, they can do so. Upwards of 4,500 flavouring compounds have been approved. In other words, fake flavours trying to mimic the real thing. Manufacturers have free-reign to alchemize muck into profit and pawn it off as food. What incentive does this leave them to offer us healthier – if admittedly more expensive – ingredients?

Big Food producers encourage us to consume a kaleidoscope of harmful or, at best, under-evaluated chemicals. Most worryingly of all, additives are not screened for their cumulative effect when combined with other chemicals and toxins in our bodies. I imagine this cocktail effect must have a negative impact on our over-burdened livers – don’t you? This is of little or no importance to food manufacturers. Why would it be?


Jo Murphy Photography, The Virtuous Tart

We are not eating real food anymore. Michael Pollan, food activist and professor of journalism at Berkeley, warns we are eating “edible, food-like substances no longer the products of nature but of food science.”

We each consume a noxious 13-15lbs (6-7kg) of food additives a year (see Felicity Lawrence’s Not on the Label). The danger they pose is well documented. A growing number of health experts attribute the distressing rise of obesity, cancer, depression, diabetes and heart disease to the unprecedented onslaught of additives and crap food. Fresh organic wholefoods, which provide crucial nutrients, minerals, omega oils and amino acids, are being replaced with preservatives, cosmetic enhancers and chemically enhanced fat. Legally.

In the meantime the global food additives industry is annually worth in the region of $20 billion. Indeed the use of cheap ingredients enables Big Food manufacturers to squeeze out high-cost rivals such as organic farmers, ethical co-operatives and small family businesses.

In short, we are being fed cosmetic junk, and it is making us ill. So ill, in fact, that we are digging our way to the grave with our teeth.

Our health insurance will rocket to unaffordable levels, our government will struggle to meet the demands of an already over-burdened medical system, and Irish industry will lose competitiveness as our workforce becomes increasingly unwell.

So what can we do?

Convenience foods aren’t likely to disappear from our shelves – and it’s equally unlikely that government will intervene on our behalf; such is the power of the Big Food lobby. That’s why it’s so important that we arm ourselves with information about the very real dangers that over-processed food poses. So the next time you find yourself reaching for that ‘diet’ cola, ask yourself whether it’s really such a smart choice. Vote with your wallet.






Here are 5 books that will change the way you shop. Forever.

My “Life-Changing Reading List” (you won’t find Joyce on this list. Relieved?) These are real life thrillers that involve YOU. Yes. That’s right. You. Investigative journalists go under cover and research what you are scarfing when we open that jar of pasta sauce, or “artisan” ravioli. There’s some brilliant stuff in here, that would make Inspector Morse look like a precocious toddler.

Promise yourself you’ll buy one today. It’s possibly the best tenner you will spend all year.


  1. Not on the Label: What Really Goes into the Food on Your Plate” by Felicity Lawrence
  2. “Food Rules” by Michael Pollan
  3. The Food Our Children Eat” by Joanna Blythman
  4. “Swindled – From Poison Sweets to Counterfeit Coffee” by Bee Wilson
  5. “Salt, Sugar, Fat: How the Food Giants Hooked Us” by Michael Moss


Also hugely informative, to earmark on your wish list:

  • “Eat Your Heart Out” by Felicity Lawrence
  • “Fat Chance: The Hidden Truth About Sugar” by Robert Lustig
  • “The End of Overeating” by David A. Kessler, M.D.
  • “Pure, White and Deadly” by John Yudkin
  • “Swallow This” by Joanna Blythman
  • “Farmageddon: The True Cost of Cheap Meat” by Philip Lymbery
  • “Bad Food Britain” and “Swallow This” by Joanna Blythman
  • “Anti-Biotics” by John McKenna


Twitter accounts to follow:













Have anything to add? I’d love to hear your recommendations …




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

Back-to-School Bonbons

Nut-free bonbons for your little chap’s lunchbox.

A total game changer for their dimples and their diet.


back to school recipes


I made these at Electric Picnic last weekend, and used them as currency into the VIP porter-loos (oxymoron?) Must is a great master.

Those of you who didn’t manage to get your mitts on my cookbook at EP, my publishers have promised to give you 20% off online orders with free postage & packaging ANYWHERE in Ireland. Groovy, eh? Think of it as a highfive for your health.

Just use the code … EP2016 … when checking out. The special offer for The Virtuous Tart cookbook link is here. And also here for The Extra Virgin Kitchen paperback.

Much love to your pots and pans,

SJ x




Makes 30



1 & ½ cup squidgy medjool dates

Nearly 1 cup of Linwood’s milled sunflower & pumpkin seeds (or use a coffee grinder to mill the seeds yourself)

3 tablespoons extra virgin coconut oil

1 tablespoon spirulina or wheatgrass powder

4 tablespoons raw cacao or cocoa powder

¼ teaspoon real peppermint extract

Sea salt (for adults)   




Belt everything in a food processor (not a blender) until it forms a dough ball. Pinch a small blob off, and roll between your fingertips into a chocolate bonbon. You’ll get about 30 of these.

Chill until set. They also keep really well in the freezer, for lunchboxes later in the month.





Treats & Snacks, x For Freezer x

Black Sesame Brownies with Miso Caramel

This is the next evolutionary step towards happiness.


miso brownies


Black Sesame Brownies & Miso Caramel

I am astonished at the volume of love this recipe can yield, again and again. It does so at a vertiginous rate.


For the brownie bit:

1 block creamed coconut (200g)

230g dark chocolate

3 tablespoons black sesame seeds

180g coconut sugar or rapadura sugar (more, if you’re skipping the caramel)

4 eggs

3 tablespoons plant or regular milk

1/2 teaspoon flaky sea salt (way less, if it’s regular salt)


For the caramel:

1 cup (150g) regular pitted dates

100g cashew butter (just over 1/3 cup)

3 tablespoons white miso paste (I use Clearspring)



Clock your oven to 200 Celsius, fan-assisted 180.

Start by melting the block of creamed coconut and 200g of the dark chocolate in a bain marie. (This is fancy speak for a pot of gently simmering water, with a shallow bowl on top. Inside the shallow bowl, your chocolate and coconut will slowly melt over the heat of the steaming water. Magic).

Now roast the black sesame seeds on a dry baking tray for 3 minutes. Leave to cool on the tabletop.

Turn down your oven to 160-170 Celsius, 140-150 fan-assisted. Line an 8×12 inch baking tin (this is bigger than the usual square brownie tin) with non-stick parchment. Set aside.

Seems like a lot of steps. Stick with me!

Beat the sugar and eggs with a metal whisker until frothy. If you have a sonic sweet tooth, you might prefer an extra 20g of sugar. Pour in the melted chocolate and coconut ganache, and keep beating. Roughly chop the remaining 30g of chocolate that you didn’t melt, and add this too.

Now parachute the toasted sesame seeds, sea salt and milk before scraping into the lined tin. Bake for 30 minutes at 160 Celsius. Leave to cool, refrigerate, and prostrate.

For the caramel, cover the dates with a little water and boil in a small saucepan for 10 minutes. Whip in a food processor with the cashew nut butter and miso until smooth and shiny. Allow to cool down before you judge the flavour, because at this stage it won’t taste or smell like caramel. I usually add a little warm water to thin it out.

For maximum effect and pleasure, serve chilled alongside a dirty big wedge of black sesame brownie.