This is an absolutely delicious nut roast which would be perfect for a vegetarian or vegan Christmas dinner. It is a recipe from an old, now out of print, Sarah Brown Cookbook. Sometimes the tried and tested ones are the best! Continue reading →
When was the last time you looked at the ingredients on the biscuits in the supermarket?
I told my daughter about the effect that palm oil is having on the planet and now every time we are in the biscuit aisle we go on a hunt for a packet of biscuits that does not contain palm oil – we call it the palm oil challenge. It is really hard to find a packet!
New Leaf owner Mairead O’Keeffe has been so moved by the remarkable work of the Animal Magic Rescue Centre in Killmallock that she is taking on a personal challenge to fundraise for them. Mairead will be climbing two of Ireland’s highest mountains in a single day.Continue reading →
Drain, rinse and blend until they resemble sawdust.
Mix the herbs with the oil in a pestle and mortar or spice blender then mix the green mixture into the chickpeas.
Season well and add enough flour that the mixture will form into balls and hold together.
Heat up some sunflower oil and cook the falafel in small batches – turning them gently so that they brown on all sides.
Drain them on kitchen paper and you can sprinkle with a little salt if you wish.
Delicious served in a pitta with salad and natural yoghurt.
Fiona Griffin Kinesiology / Allergy Testing
Fiona’s interest in health issues has brought her to train in reflexology and naturopathic medicine, incorporating Kinesiology, homeopathy, herbology, nutrition and food intolerance testing. Continue reading →
The mediterranean diet is seen by many to be one of the best lifestyle choices you can make. It is said to reduce the risk of stroke and heart disease.
2 Courgettes, thickly sliced
1 Aubergine, sliced
1 Red Pepper, cut into strips
1 Yellow Pepper, cut into strips
125g Cherry Tomatoes
A few sprigs of Oregano or Rosemary
2 Garlic Cloves, crushed
Salt and freshly ground Black Pepper
2 tablespoons Olive Oil
Preheat oven to 200 °C Gas Mark 6.
Place prepared vegetables in large roasting tin.
Place the herbs between the vegetables and sprinkle with the crushed garlic and pepper.
Drizzle with the oil and turn the vegetables gently so they are coated in a little oil.
Roast for 30 – 40 minutes until the vegetables are tender.
Oats are a harmless way to reduce cholesterol in your body.
2 cups Oats
1 cup Ground Almonds
½ cup Chopped Pecans
Handful of Sunflower Seeds or Almonds
1 cup Gooey Chopped Dates
½ cup of Raisins (and Goji berries)
Teaspoon of Cinnamon and/or Nutmeg
½ cup Agave Syrup or Honey
⅓ cup Extra Virgin Coconut Oil
Preheat the oven to 160 degrees (gas mark 3)
Combine the dry ingredients in a bowl and mix well.
In a saucepan melt the fat with your choice of sweetener for 3 minutes and whisk together.
Create a hole in the centre of the dry ingredients and add the wet mixture. Make sure every last bit of your gooey mix is glistening.
Put the contents in a lined and oiled tin no bigger than a magazine page. Press with your fingers, firmly.
Backe for 30 – 35 minutes until lightly browned. Any deeper coloured and the oats will become bitter.
Remove from the oven and allow to rest for 5 – 10 minutes before lightly scoring the flapjacks into your desired sizes. Resist cutting up until they have chilled in the fridge and become hard and chewy. Wrap in baking parchment and store in the fridge.