Recipes

Kale, Roasted Cauliflower and Barley Salad

4-6 portions

 

200g organic barley

sea salt

½ a cauliflower

½ teaspoon turmeric

½ teaspoon curry powder

½ teaspoon black mustard seeds

½ teaspoon cumin seeds

cold pressed oil; rape seed, olive, or sunflower

150g bunch kale

apple cider vinegar

lemon juice

1 medium onion

brown rice flour

½ a red pepper

1 tablespoon of toasted sunflower seeds

2 tablespoons of soya sauce; tamari or shoyu

 

Tear the kale from the stem, into bite size pieces. Discard the stem.  Place in a large bowl and add 1 tablespoon of apple cider vinegar and a squeeze of lemon juice and toss well. Allow to marinate for 30 minutes or longer.

Wash the barley well and place in pot along with 300mls of water. Add a pinch of salt. Bring to a boil, lower the heat, place a lid on top and simmer for 30 minutes. Rinse in cold water and drain well.

Heat the oven to Gas 7 / 220C.

Cut the cauliflower into bite size florets. Place in an oven proof dish. Add the turmeric, cumin seeds, black mustard seeds, curry powder, a pinch of salt and a tablespoon of cold pressed oil. Toss well. Place in a preheated oven on the top shelf and roast for 20 minutes until the cauliflower is tender, but not mushy. Set aside to cool.

Peel and cut the onion in half. Slice into half moon slices. Toss in brown rice flour, shallow fry in a pan or deep fry, until crisp and browned. Remember to shake off any excess flour before frying.

De-seed the red pepper and chop into bite size pieces.

Add the prepared cauliflower, cooked barley, red pepper, toasted sunflower seeds to the bowl with the marinating kale. Toss well.

Season with 2 tablespoons of soya sauce. Add the fried onion, and toss into the salad. Serve

Black Bean and Sweet Potato Hotpot with Cornbread Topping

6 portions

 

350g black beans*

Kombu seaweed*

2 red onions, diced

3 cloves garlic, minced

cold pressed rape seed oil, olive oil or sunflower oil

1 stick celery, diced

1 sweet potato, peeled and diced small

1 (400g) tin of chopped tomatoes

sea salt

1 teaspoon ground cumin

1 teaspoon smoked paprika

tomato puree

 

cornbread topping;

150g Suma sunflower margarine or cold pressed sunflower oil

170g polenta (cornmeal)

170g white spelt flour or plain flour

sea salt

2 teaspoon baking powder

1 tablespoon of 100% maple syrup

300g organic coconut milk

1 tablespoon brown rice vinegar

125 g sweet corn

chilli flakes, optional

1 tablespoon fresh coriander,  optional

 

Wash the black beans and soak overnight or for 6-8 hours in cold water.

Pour off the soaking liquid, place in a pot with plenty of cold water and a piece of kombu seaweed.  Bring to a boil, lower the heat and simmer for 1 hour or until the beans are soft. Drain and set aside.

Saute the chopped red onion in a little cold pressed oil over a medium heat for 2 minutes. Add the garlic and stir for 1 minute. Add the celery and sauté for a further minute. Add the sweet potato, tomato and 2 tins of water (750mls) to the pot. Stir in a good pinch of salt, and the ground cumin and smoked paprika. Put a lid on top, bring to a boil, lower the heat and simmer for 15 minutes. Stir in the cooked black beans and 1 tablespoon of tomato puree. Season with sea salt if needed.

Pour the mix into a 23cm lasagne dish.

 

Make the cornbread topping.

Heat the oven Gas 4,180C, 350F.

If using sunflower margarine place in the oven to melt. In a large bowl pour in the cornmeal, spelt  flour, pinch of salt, baking powder and mix together. Mix the coconut milk, maple syrup and rice vinegar together.

Whisk into the flours until well combined. Stir in the sweet corn. If using fresh coriander stir in also. With a spoon drop the cornbread batter on top of the bean and sweet potato. Spread out to the edges of the dish. If using chilli flakes sprinkle on top. Place in the centre of a preheated oven until set and lightly golden on the top.

 

*As an easier option black beans are available already cooked in tins.

Use 550g of rinsed drained tinned beans.

 

Kombu seaweed is a member of the kelp family. 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 soften them and make them more digestible.

 

 

Spiced Noodle Salad

This salad is great served hot, just toss in a pan.

serves 4-6 people

 

55g raw moong noodles

25g white cabbage

25g carrot

25g mixed sweet peppers

1 tablespoon roasted red skin peanuts, roughly chopped

1 teaspoon fresh coriander

½ red chilli, deseeded and minced

1 teaspoon spring onion, finely sliced

1 teaspoon fresh parsley, finely chopped

1 tablespoon toasted sesame oil

1 teaspoon balsamic vinegar

1 dessertspoon tamari, shoyu soya sauce*

 

Place the noodles in a pot with plenty of boiling water for 5 minutes. Rinse in cold water. Drain well and roughly chop and place in a large bowl. Finely shred the white cabbage, roughly grate the carrot, finely slice the peppers into 1 inch slices and place in the bowl with the noodles. Add the peanuts, chopped coriander, chilli, spring onion and parsley. Toss well. Whisk the toasted sesame oil, soya sauce and balsamic vinegar together and add to the vegetables and noodles. Mix well. Check the seasoning and adjust the flavour using the balsamic vinegar and tamari.

 

*Using tamari in this salad will make it gluten free.

Sweet Potato and Carrot Bhajis

Makes 12
150 grms Sweet Potato
85 grms Carrot
150 grms Gram (chickpea flour)
1 tsp fresh chilli, deseeded and minced
1/2 tsp turmeric
1/2 tsp baking powder
1/2 tsp Ground cumin
2 tbsp. fresh coriander, chopped
sea salt
sunflower oil for deep frying
 

Peel the sweet potato and chop into 4 cm long pieces and julianne. Prepare the carrot in the same way. In a large bowl, place the gram flour, chilli, turmeric, baking powder and cumin. Add the carrot and sweet potato and mix well. Add the coriander to the mix along with 200 ml water. Mix thoroughly and season with sea salt. Heat the oil. Spoon dessertsize amounts of mix into the hot oil and fry until golden brown. Drain on kitchen paper.  Great to serve at a dinner party or for children to enjoy. Serve with a little yoghurt mint dip !

 

Szechuan Slaw

Szechuan Slaw

135g red cabbage shredded
135g white cabbage shredded
100g carrot shredded
35g finely sliced spring onion
25g toasted sesame, pumpkin and sunflower seeds 

Dressing;

30ml sunflower oil
30ml brown rice vinegar
1 tablespoon Agave syrup
½ teaspoon grated fresh ginger
Pinch dried chilli flakes
5 g fresh coriander finely chopped
Pinch of sea salt

 Toss all the vegetables together with the seeds. In a small bowl whisk the dressing ingredients together. Add to the vegetables and toss very well.

This salad will keep well refrigerated for 1 week.

 

 

 

Butternut Squash with Indian Spices

 

Serves 6

1 onion diced
Cold pressed sunflower oil or rape seed oil
1 level teaspoon cumin
1 level teaspoon coriander
1 level teaspoon black mustard

½ teaspoon cinnamon
½ teaspoon ground cloves

4 cloves garlic, minced
2 kg butternut squash, peeled, deseeded and chopped in 2 inch pieces

2 ½ teaspoon finely grated fresh ginger
1 teaspoon turmeric
sea salt
1 level tablespoon chopped fresh coriander

Sauté the onion in a little sunflower oil until soft. Add the spices, garlic, ginger, turmeric, and a pinch of salt. Stir and cook for 1 minute. Add the butternut squash.Pour in the water to just under the top of the squash. Bring to the boil. Lower the heat and simmer for 20 minutes.Blend until smooth. Add the fresh coriander . Check the seasoning. Enjoy!

 

 

 

 

 

Chocolate Beetroot Cake with Ricotta and Orange

Serves 12
175 grms wholemeal spelt flour or fine wholemeal flour
55 grms cocoa powder
1 1/2 tsp baking powder
sea salt
300 grms cooked fresh beetroot
3 free range eggs
150 grms sunflower margarine
200 grms avage, maple syrup or honey
1 tsp vanilla extract

for the topping:
5 tbsp. ricotta cheese
2 tbsp. agave or maple syrup
grated rind od 1 medium orange

 Preheat oven to Gas 4/180*C/350*F

Lightly oil a 20 cm round or square cake tin. Oil the tin and dust with flour. Shake off the excess flour.

Sift flour, cocoa powder, baking powder and a pinch of salt into a bowl. Peel the cooked beetroot if required and blend in a food processor or with a hand blender. Whisk the eggs, agave syrup, margarine and vanilla extract in a large bowl. Stir into the dry mix until well combined. Spoon into the prepared cake tin and spread out until smooth. Bake in the centre of oven for 40 mins. Check with a skewer to see that it's cooked through. Leave in the tin for 5 minutes then turn onto a cooling tray to cool thoroughly.

Mix the ricotta cheese, agave syrup and orange rind and spread generously over the top of the cooled cake and serve.
 

 

Red Lentil and Brown Rice Burgers

Makes 6
375 grms cooked organic brown basmati rice
300 grms red lentils
1 tsp red chilli, deseeded and minced
2 tbsp. fresh coriander
2 tbsp. red onion, finely diced
sea salt
sunflower oil for frying

Wash the lentils until the water runs clear. Place in a heavy-bottomed pot with 450ml water. Cover and bring to boil on a medium heat, then reduce the heat to a simmer and cook until all the lentils are cooked and mushy 25-30 mins. It is important to stir the lentils constantly as they can stick to the bottom of the pot very easily. Do not salt until cooking is finished as salt can slow the cooking time of beans.
Place the lentils into a large bowl and add the cooked rice, chilli, red onion and coriander. Season with salt. Divide into 6 portions. Dampen your hands and shape the mix into burgers. Place in the fridge to chill and set.
Heat sunflower oil in a frying pan over a medium heat and fry the burgers until golden brown on both sides.

Serve with pesto or salsa !
 

 

Bulgar Salad with Butternut Squash and Aduki Beans

serves 4 to 6 portions

315 grms course wholemeal bulgar wheat
sea salt
21/2 tbsp. rapeseed oil
31/2 tbsp. lemon juice
1 fresh chilli, deseeded and minced
2 tbsp. fresh coriander
2 1/2 tbsp. fresh mint
150 grms diced roasted butternut squash
100 grms cooked aduki beans
1 cm piece of kombu sea vegetable (optional)

Rince the bulgar, place in a large bowl and just cover with cold water. Soak overnight, or in the morning to use that night. Fluff up the soaked bulgar. Season with sea salt. Add rapeseed oil and lemon juice. Stir well. Check the seasoning. Wash the coriander, and chop both leaves and stems very finely. Remove the hard stalks from the mint, rinse and chop very fine along with the mint leaves. Add the herbs to the bulgar along with the chilli, butternut squash and aduki beans. Mix well


Chunky Potato and Corn Soup

This soup is perfect comfort food for a cold day. The thyme and bayleaf add a peppery and autumnal seasoning to the soup

Serves 6

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sunflower oil or extra virgin olive oil
1 onion, diced
1 large clove of garlic, minced
1 stick celery diced
4 floury potatoes, about 400 grms
150 grms sweetcorn
2 tsp fresh thyme, minces
1 bay leaf
sea salt
coarsely ground black pepper
1 tbsp. fresh parsley, finely chopped

In a large pot heat 1 tbsp. of sunflower oil over a medium heat. Saute the onion for 3 minutes. Add the garlic and the celery and sauté for a further 3 minutes. Peel and dice the potatoes. Add to the pot along with the sweetcorn, thyme, bay leaf and a good pinch of salt. Pour in 1 litre water, bring to boil, lower the heat and simmer for 20 minutes. Check the potatoes and give them extra cooking time if needed. Add boiled water to reach the consistency of soup you like. Season with salt and pepper and garnish with chopped parsley.

 

Carrot and Daikon Salad with Fresh Coriander

Daikon ( also known as mouili ) is a long white radish now grown locally in Ireland. Like the small round red radishes, it has a peppery flavour, and helps the body flush out fat deposits. In Japanese cooking it is stirred into the soya sauce dip that comes with deep fried dishes. It is also delicious steamed, very like  white turnips.

Serves 6

2 Carrots, roughly grated
Daikon, half the amount of carrot, roughly grated
Sea Salt
I tbs Toasted Sesame Oil
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Brown Mustard Seeds
Lemon Juice
2 Tablespoons Fresh Coriander (leaves and stems)

Roughly grate the carrot and daikon into a large bowl. Adds a pinch of sea salt. Heat the sesame oil in a pot, and when hot, add the cumin and mustard seeds. Allow to pop for about 30 seconds. Pour the popped seeds and hot oil over the carrot and daikon. Add a good squeeze of lemon juice, roughly chop the coriander and toss with salad. Season with sea salt and a little more lemon juice if needed.

 

 

 

 

Plum and Almond Cobbler

Serves 6

750g (1lb 10oz) plums
1 tablespoon agave syrup
3 tablespoons apple concentrate

topping;
225g (8oz) white spelt flour (or plain white flour)
pinch of sea salt
2 teaspoons of baking powder
1 teaspoon ground cinnamon, (plus a little extra to sprinkle on top)
110g (4oz) chilled sunflower margarine
1 tablespoon agave syrup
175ml (6 fl oz) buttermilk
60g (2oz) flaked almonds

Oven; Gas 5, 190C, 375F.

Preheat the oven. Prepare the plums. Wash well and using a sharp knife slit the plums all the way around through to the pip. Using both hands twist and pull apart. Remove the stone. Cut into quarters. Place in a 9 in ( 2-3 in deep) baking dish. Stir in the agave syrup coating all the pieces. Set aside.
Make the topping. Sift the flour and place into a large bowl along with a pinch of seasalt, baking powder, cinnamon and the sunflower margarine. rub in the margarine with your finger tips until the mix resembles bread crumbs. Stir the agave syrup into the buttermilk and pour into the flour mixture until a sticky mix forms.
Pour the apple concentrate into 200mls of water and stir. Pour over the plums and agave syrup. Spoon the dough mixture over the plums keeping in uneven. Scatter the flaked almonds over and sprinkle with a pinch of cinnamon.
Bake in the oven for 30 minutes or until golden brown.
 
This dish is also delicious using pears or fresh apricots.

Pureed Pear Jelly

This is a lovely dessert to have in the fridge that is sugar free and has nourishment from the seaweed.

6 pears,
4 teaspoons agar-agar flakes
1 dessertspoon brown rice syrup

 

Peel and quarter the pears. Remove the core. Place the pears in a pot with
3 cm of water. Place a tight lid on top and bring to a boil, lower the heat and simmer for 10/ 15 minutes, until the pears are soft. Blend the pears and remaining juices until smooth.
Return the pureed pear to the pot, along with the agar agar, and the brown rice syrup. Simmer over a medium heat for 10 minutes. Pour into individual ramekins or a large bowl and allow to cool. Place in the fridge until set.
Delicious served with natural yoghurt.

Tip; Adding a handful of blueberries at the end of cooking time is delicious.
Agar agar seaweed comes in flake form. It lasts as a gelling agent. It promotes good digestion and also helps carry toxins and radioactive waste from the body. It is high in calcium and iron. 

Brown rice syrup is a good quality sweetener. As it is produced from brown rice it has all the B vitamins.   

Spicy Noodle Salad

serves 4-6 people

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55g (2 oz) raw moong noodles
25g (1 oz) white cabbage
25g (1 oz) carrot
25g (1 oz) mixed sweet peppers
1 tablespoon roasted red skin peanuts, roughly chopped
1 teaspoon fresh coriander
½ red chilli, deseeded and minced
1 teaspoon spring onion, finely sliced
1 teaspoon fresh parsley, finely chopped
1 tablespoon toasted sesame oil
1 teaspoon balsamic vinegar
1 dessertspoon soya sauce

Place the noodles in a pot with plenty of boiling water for 5 minutes. Rinse in cold water. Drain well and roughly chop and place in a large bowl. Finely shred the white cabbage, roughly grate the carrot, finely slice the peppers into 1 inch slices and place in the bowl with the noodles. Add the peanuts, chopped coriander, chilli, spring onion and parsley. Toss well. Whisk the toasted sesame oil, soya sauce and balsamic vinegar together and add to the vegetables and noodles. Mix well. Check the seasoning and adjust the flavour using the balsamic vinegar and soya sauce.

Try it and let us know what you think?