About us

A Little Bit About Ourselves

Hi we are Pamela and Lorraine Fitzmaurice. In 2000 we opened Blazing Salads Wholefood Deli on Drury Street after seeing a gap in the market for people like ourselves who wanted to purchase and enjoy delicious, wholesome, vegetarian food conveniently. Let us share the origins of our passion and interest in whole foods began.

When we were very young our parents decided to change our diet to a macrobiotic one. In 1972 our father found a book called Prescription for Energy by Percy Cerutti, a world famous athlete who trained other athletes. His book was about live food and the eating of lots of fruits, vegetables and nuts.  Then our father came across a book by Georges Ohsawa, who first used the word macrobiotics as we know it today and who introduced it to Europe and America in 1953. Ohsawa emphasised the importance of eating brown rice. Our parents had never heard of brown rice. Where could you buy it? How did you cook it? At that time  there was a health food shop call Green Acres in Dublin where they found some literature and information about cookery classes. These were very basic so it took a lot of hard work for our mother to come up with tasty macrobiotic meals for us! She just couldn't open a tin or packet for dinner, so she involved us all in the preparation. This also encouraged us to eat what we had prepared.
Our mother was very inventive. Forty years ago unlike today there weren't many products available for a wholefood diet. Yet there always seemed to be a constant supply of snacks and sweet things at home.
We have fond memories of the parties our parents gave. The idea was that one person would bring the grain, another the vegetables, another the bread and so on until they had a feast laid on. This was a great way of gathering new recipes and everyone would share their experiences of how they were feeling when they ate certain foods.

In 1978 our parents opened an East West Centre in Dublin called the Golden Dawn. There was a shop, restaurant, and an area that people could rent to give tai-chi classes, yoga, shiatsu massage etc. Cookery Classes were also given. Speakers such as Michio Kushi and his wife Aveline were brought to Dublin to talk about macrobiotics. Some people who were customers then are still our customers now in our Deli. We were brought in on Saturdays to make gamasio, pick parsley and other  small jobs. The older we got, the bigger the job. This is how our passion for the food business grew.
In 1982 Lorraine with our parents opened Blazing Salads Restaurant . It was a wholefood vegetarian restaurant. The best quality ingredients were used in their whole form. It is here that she learned how to run a very busy professional kitchen. Recipes came for experimentation and wide reading of cookbooks and food magazines. Some were passed on by word of mouth, as gifts and from our mother. In 1982 Blazing Salads 2 opened and  after a stint in the USA Pamela returned and in 1997 came to work with Lorraine.
We were always innovative and looking for new ideas and recipes and decided to open a Deli the Blazing Salads Wholefood Food Company was born! We are passionate about great food being delivered with the nutrition still intact.

Some questions we are asked regularly by our customers in the Blazing Salads Deli

How do you make your salads taste so interesting? We want to show customers that a salad can have a variety of flavours and textures. Without the use of mayonnaise it allows us to be more imaginative. Our salad ingredients include, soya sauce, umeboshi dressings, roasted vegetables, seaweeds, tofu,  unrefined oils, brown rice vinegar, miso, lemon juice, apple concentrate, agave.

Does your food contain sugar or artificial flavourings? We do not use are artificial sugar in our foods. We sweeten with organic maple syrup, organic agave syrup, organic apple concentrate. Our soya sauce does not contain sugar, caramel or m.s.g. Our oils are not bleached.

Do you stock the ingredients uses in your cookbook? Yes we stock a good variety of the dry stock ingredients. All the ingredients are readily available.

Is everything cooked on the premises? Yes! We are in a very lucky position to have our busy kitchen on site so our food is so fresh everyday for you to enjoy. We use local producers and support small Irish producers. We have sourced  fantastic quality ingredients ....from our vegetables grown in the greater Dublin area, our Seaweeds from Co Donegal or Rapeseed Oil from Co Meath. We use Organic Flours in our baking, free range eggs, fresh herbs, an abundance of organic grains, pulses all to bring you quality tasty wholesome food!

 

Over the years our business has built up a loyal following and we have won various awards including best in Ireland . We pride ourselves in being innovative and sourcing great new ingredients and using them in our dishes for all to enjoy. Two Cookbook are published The Blazing Salads Cookbook in 2004 and due to customer demand Blazing Salads 2 Good Food Every day in 2013 which enjoyed a bestseller slot in Ireland for non fiction.  Lorraine has done many cooking demonstrations and was involved in the Afternoon Show on RTE cooking up her delicious recipes and has been on various radio cooking programme slots. Pamela has been involved in  woman in business projects and in 2005 won the Female Entrepreneur Award through Dublin Enterprise Board.  We have a great team working with us to bring you great tasty nutritious food. We hope you enjoy it!


 

 

 

 

The versatility of Tofu

Tofu also known a bean curd is a food made by coagulating soya milk and then pressing the resulting curd into soft white blocks. It has a subtle flavour and can be used in savoury and sweet dishes. it is often seasoned or marinated to suit the dish. It originated in China some 2,000 years ago. Tofu has a low calorie count and relatively large amounts of protein. It is high in iron and is often high in calcium and magnesium. We use fresh firm tofu here in our kitchen to add to our soups, hot dishes, salads. We make grilled tofu and dressings. We also use tofu also in a range of desserts and cakes. 

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It's all about kale

This week we celebrate the hearty flavour and wealth of nutrients we can enjoy from Kale. Kale is ranked among the top 10 of the worlds healthiest foods when it comes to providing the most nutritional value for the least number of calories. Kales nutrient richness stands out in three particular areas. 1 antioxidant nutrients, 2 anti -  inflammatory, and 3 anti cancer nutrients. It is very high in beta carotene, vitamin C and rich in calcium. We love it! We use it in our delicious buckwheat, butternut squash and roasted Kale salad and in our soups, and hot dishes. You can also use it in blended green smoothies and juices.

Roasting Aubergine

We make all our dishes in our deli on Drury street. Roasted Aubergine in Rapeseed oil is a great added vegetable to our roast potato salad.

Seaweeds also known as Sea vegetables

We stock sea vegetables picked from the shores of Co Donegal. They are dried and are delicious in salads, soups and the Natural Sea Stock is great to sprinkle over dishes before you serve. Great way to get minerals in your diet!

Miso Soup

It is recommended that anyone eating a vegetarian or vegan diet should eat a small bowl of miso soup daily. Miso is a paste made with soybeans, salt and grain, fermented by a special enzyme called koji. It is allowed ferment from 6 months to 2 years. There are 3 basic types of miso: barley (mugi), soyabean (hatcho), rice (genmai). The best for everyday use is mugi miso. Only use the unpasteurised variety. It provides excellent nutrition. It is rich in protein since its base is soyabean, it is a live food that aids digestion and has small amounts of B12. The inclusion of seaweed in the soup provides iron and calcium. It s especially beneficial in the cases of anaemia and is a good blood purifier.

Try our delicious miso pesto. Its suitable for vegans. Our miso-vegetable-tofu soup is available daily from our soup menu. We also sell it is handy dried sachets for you to enjoy !

Great Food to Go

Let us cater for your dinner party, family get together, business lunch or evening bites with our delicious freshly prepared meals, finger food and CAKES from our award winning kitchen.

Choose from our catering menu

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Mince Pie Time!!

Simply 'THE BEST MINCE PIES EVER' with almond topping. Our delicious handmade mince pies are generously filled with high quality sundried fruits, spices ,citrus fruits and chopped walnut, slowly cooked to release all the flavours. We add a little miso as a preservative but also  to add nutritional value to our mince. It does not contain any added sugars and we do not add suet. We use only organic spelt flour and vegetable margarine in the base. Delicious.....and all natural ingredients they are free from dairy, wheat, yeast , eggs, sugar and are suitable for vegans. €7.50 box of 6 Orders can be taken on 01 6719552 or email info@blazingsalads.com. ENJOY!

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Sprouting!

Sprouting awakens the vitamins, proteins, minerals and essential fatty acids in beans, seeds and grains. As they are not cooked ensure the beans, seeds and grains are of the highest quality. Sprouting eliminates acids and toxins that effect the digestion. During the sprouting process their protein content increases and their starch content decreases thus making them more digestible than cooked beans.

The beans, seeds and grains that we recommend for sprouting are alfalfa seeds, whole brown or green lentils, chickpeas, moong beans, whole barley, wheat berries and buckwheat. We sprout here on our premises and our sprouts are available fresh everyday from our salad bar.

We only use the finest rapeseed oil from NewGrange Gold

Premium Irish Seed Oil From the Boyne Valley in Ireland. A nutritious oil high in Omega 3, 6 and 9, plus vitamin E. Rapeseed oil contains half the saturate fat of olive oil. Delicious in salads, roasting or as a dipping oil for rustic breads. Rapeseed Oil has a unique flavour that will add taste and texture to every meal.

 

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Pumpkin Time !

This week we are loving all things pumpkin.!  From our delicious Fresh Pumpkin Pie,

Great range of delicious hearty Pumpkin Soups, Pumpkin Casseroles , Roasted Pumpkin

and our Sweet Pumpkin Muffins with cream cheese topping

Fig and Pear Roll

Made with dried figs, fresh steamed pear and cardamom seeds and rolled in Organic Spelt pastry. Delicious and free from dairy, sugar, wheat and yeast. Pick up in our store today.

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Get to know your edible seaweeds!!

Seaweeds are an excellent addition to your diet. There is a great variety, some of which are harvested in Ireland. They have a very high mineral content and are useful in lowering cholesterol and fat in the blood. They also help cleanse the blood and strengthen the liver. Seaweeds also have very high amounts of calcium, iodine and iron, some a little higher than others. ARAME is a black, stringy seaweed. It is the seaweed with the highest amount of calcium. It help build strong bones and teeth. Of all the seaweeds it is probably the one that most people will find the most palatable. Serve a dessertspoon of cooked arame with your main meal. DULSE  harvested in Ireland, is high in iodine and higher in iron than green vegetables. When soaked, it has a lovely purple colour. We serve in our mixed grain tofu salad in our salad bar. We also serve it in our miso soup. KOMBU is a member of the kelp family. It is harvested in Ireland. When dried it comes in hard dark green strips . It carries toxic and radioactive waste from the body and promotes the growth of hair and a clear complexion. Use in the cooking of beans as it helps to soften them and to make then more digestable. NORI is the easiest of the seaweeds to digest. It is called Sloke in Ireland and Laver in Wales. It is pressed together and dried in sheets. Nori is probably best known in Korimako or California roll. Hold a sheet of nori over a naked flame and toast for a few minutes, Crumble over salads or soups or grains. Wakame is also one of the seaweeds highest in calcium. When soaked it has a lovely green colour. Irish wakame is also available. Use in miso soup or salad. We stock a variety of seaweeds on our shelves!  

Seaweeds are an excellent addition to your diet. There is a great variety, some of which are harvested in Ireland. They have a very high mineral content and are useful in lowering cholesterol and fat in the blood. They also help cleanse the blood and strengthen the liver. Seaweeds also have very high amounts of calcium, iodine and iron, some a little higher than others.

ARAME is a black, stringy seaweed. It is the seaweed with the highest amount of calcium. It help build strong bones and teeth. Of all the seaweeds it is probably the one that most people will find the most palatable. Serve a dessertspoon of cooked arame with your main meal.

DULSE  harvested in Ireland, is high in iodine and higher in iron than green vegetables. When soaked, it has a lovely purple colour. We serve in our mixed grain tofu salad in our salad bar. We also serve it in our miso soup.

KOMBU is a member of the kelp family. It is harvested in Ireland. When dried it comes in hard dark green strips . It carries toxic and radioactive waste from the body and promotes the growth of hair and a clear complexion. Use in the cooking of beans as it helps to soften them and to make then more digestable.

NORI is the easiest of the seaweeds to digest. It is called Sloke in Ireland and Laver in Wales. It is pressed together and dried in sheets. Nori is probably best known in Korimako or California roll. Hold a sheet of nori over a naked flame and toast for a few minutes, Crumble over salads or soups or grains.

Wakame is also one of the seaweeds highest in calcium. When soaked it has a lovely green colour. Irish wakame is also available. Use in miso soup or salad.

We stock a variety of seaweeds on our shelves!