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Treats & Snacks

Breakfast, Treats & Snacks, Videos

Designer Coffee 2015

If giving up coffee seems dastardly difficult, try adding some octane for 2015 instead.

Here’s the blogpost with the original recipe, and below, a cheerful demo on my You Tube channel with music from Dublin band I ♡ The Monster Hero. Hit the subscribe button, and I’ll keep you informed. (I’ll do the research, so you won’t have to!)

 

 

½ large banana, frozen

1 cup / 250ml home-made or unsweetened almond milk

1 shot of espresso (optional)

2 teaspoons bee pollen*

1 tablespoon almond butter (we love Keen nutbutter)

1 Medjool date

 

*caffeine will interrupt the absorption of some minerals and vitamins, but them is the trade offs for coffee lovers!

 

Events, Treats & Snacks, Vegan &/or Raw

A Vegan Christmas, Dec 21st

This Sunday 21st December, in the Sunday Independent, I have a big spread on catering for vegetarians and vegans in the family. That’s right – no turkey or ham #WTAF

There’s pumpkin pie with cinnamon-roasted pecan crumb, parsnips chips with beetroot ketchup, plum & liquorice crumble with quinoa flakes, and red wine poached pears with star anise to name a few.

Merry Christmas folks! Here’s a sneak peek. Fa la la la lahhh …

 

Red wine poached pears with star anise

Serves 4-8

Do them one day in advance so that you can sit back and enjoy everybody else’s chaos. Devastatingly good with thick soya or oat cream.

poached pears vegan christmas

450ml dry red wine
3 tablespoons maple or brown rice syrup
1 orange
1 cinnamon stick
2 cloves
1 star anise
4 firm, ripe pears

Bring the red wine, your chosen syrup and the juice of 1 orange to a rolling boil. Add the cinnamon, the cloves and the star anise, letting it simmer for 5 minutes while you peel the pears. I like leaving the stem intact and slicing the bottom of the pears to create a flat base. Gently place the peeled pears in your poaching liquid, cover, and simmer for 20-25 minutes. It’s useful to turn the pears every so often to ensure even colour.

Remove the saucepan from its flame, uncover and cool with the pears still upright. Once cool, cover and chill in refrigerator until dessert time. Remove the pears delicately from their liquid and leave at room temperature. Meanwhile, reduce the poaching liquid over a medium-high flame for 25 minutes, until the liquid is more viscous and slightly syrupy.

Serve the pears on individual plates, and drizzle with the licky-sticky poaching liquid, a dollop of yoghurt or cream, and some mortifying Christmas photos.

Breakfast, Lunchbox, Treats & Snacks, Vegan &/or Raw

Home-made Hazelnut Milk

I call these grandpa nuts because they’re wonderfully nourishing for our seniors and senioras. Here’s why. Hazelnuts contain beta-sitosterol, a groovy compound shown to help benign prostatic hyperplasia. This is doctorspeak for the numerous trips men over sixty take to the loo during the night. While benign prostatic hyperplasia is not harmful, it can be a darned nuisance.

In a study published by The Lancet medical journal, patients given 20mg of beta-sitosterol three times a day demonstrated a reduction in urinary frequency. Okay so this is significantly more beta-sitosterol than a single hazelnut can provide, but nevertheless, it’s one of many sources which can be easily included in grandpa’s diet. Others include soybeans, brown rice, pecans, avocados and sesame seeds.

Beta-sitosterol is also hailed by the Mayo Clinic for improving lipoprotein profiles and overall blood serum levels (that’s HDL and LDL to you and me). But in order to avail of this nut’s snazzy cholesterol-blocking compounds, you’ll need to recruit the unsalted variety. We reckon hazelnut milk is the tastiest thing to hit this cosmology in a long time (excluding you Michael Fassbender).

 

hazelnut milk soakinghazelnut milk omniblend

 

 

3/4 cup raw hazelnuts
1/4 cup raw almonds
3 cups filtered water
2 Medjool dates
Nut milk bag, as found on Amazon

Cover your hazelnuts and almonds in water overnight.

In the morning, rinse and drain the soaked nuts. Tumble into a blender along with fresh water and pitted dates. Pelt on the highest setting for 20 seconds.

Wash your hands thoroughly before the next step, to avoid spoiling the milk. Place your nut milk bag over a large bowl and slowly pour the nut milk and pulp into the bag. Gently squeeze the top of the bag to release the milk, which should take about 20 seconds. My children love doing this. I find it helps to secure the top by twisting, so the pulp doesn’t jump out.

Store in the fridge for up to 3 days, but rarely longer. Give the jar a jolly good shake before enjoying.

If you are compiling your Santa wishlist, this is what I use every day in the kitchen to make nut milk. It’s just as good as a Vitamix in my opinion, but half the cost. Fist. Bump.

 

hazelnut milk nutbaghazelnuts raw

 

 

A special announcement

Join me on Substack

Howdy! I’ll be deleting this website shortly. Gah! But please stay in touch – I so appreciate your loyalty and lovebombs.

You can continue to access my recipe drops over on Substack.  Hope to see you there, and to continue frolicking on this veggie-fueled dance floor.