WORLD’S MOST ELEGANT WINTER PASTA main courses | serves 4–6 You don’t want to use a lovely nectar like new season’s olive oil for basic cooking,” says Jamie. “But it’s great for finishing things like salads, soups, pasta dishes and steaks. In this dish, it’s important to use really good oil. If you can’t […]
This recipe is an adapation from The Extra Virgin Kitchen … Definately worth investing in an icecream scoop! Roast squash or if you want to use carrots and beets that works perfectly as well. ( 1kg) 250g of Gram flour/ chickpea flour Chop or process 3 garlic cloves, zest and juice of lemon 3 tablespoons of coconut […]
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kale Pesto. What have you got growing in your garden….kale, rocket, or Parsley? Any of these make an amazing pesto with a little tweak here or there. about 250g of kale juice of one lemon plenty of good quality olive oil. ( not bitter tasting) salt and pepper Garlic to taste 2-3 cloves depending […]
Nutty Baked Beetroot Falafels + Some Fixin’s Life’s good when you’re eating Pink, round 2! (Click here for round 1). Falafels are a favorite of mine, and wen paired up with a fresh cucumber salsa and creamy avocado dill cream, they make a light and crunchy summer time meal. Falafel recipe adapted from my Nutty Black Bean […]
A fun way to use what is in season! PALEO GLUTEN FREE SPINACH/Chard QUICHE INGREDIENTS 2 large sweet potatoes …Squash worked fine…slightly roasted before grating to make it easy.. 2-3 tbsp ghee or coconut oil 1 tbsp (or more to taste) minced garlic 1 (5-ounce) bag of baby spinach, chopped/ chard chopped fine 1 bunch green […]
A few scans from our appearance in Organic Matters Magazine, one of Ireland’s top organic farming magazines. Click a picture to see it enlarged.
Below is our interview with Nora Strong from The Southern Star. Click to enlarge the photo.