Category Archives: Recipes
Salmon with Farro & Red Pepper Pesto
- 2 Salmon Darnes
- 100g walnuts
- 3 red peppers roasted (or jarred varieties drained) chopped
- 25g pecorino cheese grated (can substitute for vegetarian cheese)
- 1 garlic clove chopped
- Handful Basil leaves
- 4 tbsp Broighter Gold rapeseed oil
- Handful of Spinach
- 70g cooked farro or cous cous
- Toast walnuts in a dry pan for a couple of minutes – be careful not to burn. Remove and allow to cool.
- Add the walnuts, peppers, cheese, garlic, basil and oil to a processor and blitz until crumbly. Check seasoning and adjust if necessary
- Meanwhile, grill the salmon for approx 10 minutes.
- Mix the farro or cous cous with 2 tablespoons of the pesto until well combined and stir through some spinach.
- Serve a spoonful of the farro mix with the salmon and top with chopped red pepper and toasted walnuts.
- This pesto can be used through pasta or as a topping for chicken or fish or on a bruschetta.
- Fact: Walnuts are rich in Vitamin E which is essential for a healthy heart. They are a great source of Omega 3 fatty acids which can help lower cholesterol.
- 500g turkey mince
- 1 medium onion chopped finely
- 2 garlic cloves chopped
- 1 tablespoon coconut, olive or rapeseed oil
- ½ teaspoon dried chilli flakes (add more if you like it hotter)
- 2 red peppers chopped
- 1 teaspoon ground cumin
- 1 lb turkey mince
- 2 tins chopped tomatoes
- 1 tablespoon tomato puree
- ½ teaspoon ground cinnamon
- 2 tins mixed beans
- Method: Preheat oven to 150 degrees
- Heat a pan over a medium heat and gently fry chopped onion, dried chilli and garlic over a medium heat for 3 minutes
- Add the turkey mince and brown all over.
- Add the tomato puree, ground cumin and cinnamon and cook for 1 minute.
- Add the tinned tomatoes, chopped peppers and mixed beans and stir everything together. Add some black pepper (don’t add salt at this stage).
- Place in the oven for 1.5 hours to cook gently and serve with a dollop of live probiotic yoghurt or chopped avocado
- Note: The addition of garlic, onions and plenty of beans & live probiotic yoghurt (source of Calcium) make this a great boost for your digestive system. You can serve the dish with brown wholegrain rice which is a slow releasing carbohydrate and will help to regulate your blood sugar levels and keep you feeling full for longer.
Breakfast Super Green Juice
- Large handful of spinach
- 1 stick of celery & 4 inches of cucumber
- 1 thumb piece of ginger grated and squeeze of lemon
- ½ cup of Pineapple
- 2 teaspoons Green Powder e.g. Moringa, Spirulina (see above)
- 1 tablespoon mix raw seeds & nuts
- Add water and blend together in a Nutribullet or high powered blender until smooth – adjust consistency.
- 1 large red onion finely chopped
- 1 large garlic clove grated
- 1 teaspoon ground cumin
- 800g baby plum tomatoes
- 250g red lentils
- Appox 750-1000ml of vegetable stock (Marigold Bouillon low salt)
- Fresh parsley , Sea salt and pepper
- Heat a large saucepan over a medium heat and add 1 tablespoon rapeseed or olive oil. Cook the garlic, onion and cumin for about 5 minutes stirring regularly.
- Add the tomatoes and increase the heat. Cook until the tomatoes become mushy. Add the lentils and 500ml of stock and stir well. Cook for 20 minutes and check the stock levels.
- Blend the soup until smooth and check the consistency and flavour. Add more stock if necessary. Season with salt and pepper if required. Add some chopped parlsey.
Chickpea & Butternut Squash Bake
- 300g Butternut Squash, chopped
- 1 garlic cloves grated
- 1 red onion finely chopped
- ½ red chilli chopped
- 2 handfuls of spinach
- 1 can of chickpeas drained and rinsed
- 3 tablespoons of sundried tomatoes blitzed into a paste
- 60g feta crumbled (can use blue cheese or goats cheese)
- Sea salt and pepper
- Preheat the oven to 180
- Roast the squash until tender but not very soft and remove from the oven.
- Meantime, heat a pan gently and fry the garlic and chilli for 30 seconds and add the red onion for 4-5 minutes. Add the spinach for 2 minutes more.
- Add the chickpeas and the tomato paste with the salt and pepper and stir well.
- Pour the chickpea mix into a small baking dish and spoon the squash on top and mash down lightly.
- Crumble over the feta and bake in the oven for 15 minutes taking care not to let the feta burn.
- Serve with a green salad.
Roast Butternut Squash & Red Lentil Soup
- 1 large squash, diced with skin on
- 4 garlic cloves left whole with skins removed
- Rapeseed oil for cooking
- Fresh thyme
- ½ large red onion chopped
- 250g red lentil
- 750ml – 1 litre vegetable stock
- Sea salt & Pepper
- Preheat oven to 200 degrees. Roast the squash, garlic and thyme tossed in the oil for approx 20-25 minutes.
- Heat oil in a pan and fry the onions for 4-5 minutes until soft. Add the roasted squash, garlic and lentils.
- Cover with the stock and simmer until lentils are cooked.
- Season and blitz until smooth.
Italian Chicken & Bean Soup
- Carrot x 2 large
- Onion x 1 medium
- Courgette x 1 large
- Garlic cloves x 2
- Tomato Puree
- Italian Mixed herbs
- Bay leaf
- Pinch of sugar
- Tin of chopped tomatoes
- 1 x Can of cannellini beans – drain and rinse
- 1 litres chicken or vegetable stock (gluten free range)
- Sliced turkey breast
- Sea salt & black pepper
- Chop carrots, onion and courgette and sauté with the garlic for about 5 mins until soft
- Add tomato puree, bay leaf, mix herbs and the sugar and continue cooking for another 5 mins
- Add the tinned tomatoes, butter beans and the stock and cook for about 20 mins until the vegetables are soft . For the last 5 minutes, add the sliced turkey.
- Season with salt and pepper
Smoked Salmon Pate with Dill & Chives
- 150g smoked salmon
- Crème fraiche or organic plain yogurt
- Lemon juice
- Salt & pepper
- Chopped smoked salmon flaked into the pate
- Blitz and stir through the flaked hot smoked salmon & sprinkle fresh chives on top.
- Serve with lemon wedges and fresh bread
Courgette & Balsamic Salad
- Courgettes grated & moisture squeeze out
- Pumpkin Seeds toasted
- Irish Cold-pressed Rapeseed oil
- Burren Balsamic Blackcurrant vinegar
- Sea salt & pepper
- Fresh parsley sprinkled over
- Dry toast the pumpkin seeds
- Make the dressing by mixing the Burren Balsamic, rapeseed, parsley, salt and pepper together
- Remove the pan from the heat and toss through the courgette
- Add the dressing and serve with extra pumpkin seeds on top
Roast Vegetable & Feta Fritatta (Spanish Omlette)
- 6 eggs
- 1 tbsp cold-pressed rapeseed oil
- Red onion, Peas, broad beans, broccoli, asparagus, cherry tomatoes (selection of seasonal vegetable for March)
- Sea salt & cracked black pepper
- Parmesan, Feta and/or goat’s cheese
- Fresh thyme & parsley
- Rocket Salad drizzled with rapeseed oil
- Fritatta: red onion is cooked gently with the rapeseed oil in a pan over a low heat. The eggs are mixed together with the vegetables, salt & pepper until combined. This mix is poured into the pan with the onions and the parmesan, feta or goat’s cheese is then added. The frittata is then cooked over a gentle heat and then finished under a medium grill. Fresh herbs are then sprinkled over the top. The friatta is cooked in a pan to give it a golden colour underneath when serving.