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!