Heirloom Tomato Salad

I can't resist a colourful display of heirloom tomatoes, their pretty tones and knobbly shapes tempt me so. Summer time is the best time for tomatoes of any description as they are at their sweetest & juiciest. In Ireland it's really the only time of year that you will get any kind of a crop from your garden or greenhouse. I have a few pots growing in my patio garden at present but am yet to reap the rewards. I will definitely revisit this recipe once again once my home crop appears.

Ingredients:

• 500g heirloom tomatoes, a mix of colours, shapes and sizes
• 1 ball buffalo mozzarella
• Sea-salt and black pepper
• 1 handful fresh oregano, torn

Dressing:

• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 garlic clove, minced
• Sea-salt and black pepper

Method:

1. Lay the tomatoes out on a serving platter. Tear the mozzarella into bite size pieces and scatter over the top of the tomatoes.

2. In a separate bowl, whisk the olive oil, balsamic vinegar, garlic, sea-salt and black pepper together. Pour the dressing over the top of the salad.

3. Scatter the torn oregano over the top and serve.

Lemon & Poppy Seed Scones

Some zingy scones for the weekend. They are made with spelt flour which is lower in gluten than wheat & many find easier to digest. They are sweetened with maple syrup instead of the usual white sugar so will keep you blood sugar levels on a more even keel. The poppy seeds provide a pleasing crunchy texture to offset your chosen creamy or sweet fillings. I chose homemade raspberry jam & a thick natural greek yoghurt for mine.

Serves 6

Ingredients:

• 350 spelt flour
• 2 tsp baking powder
• 1 tsp bread soda
• 100g butter, cut into cubes
• 3 tbsp maple syrup
• 175ml almond mik
• 1/2 lemon, juiced
• 1 egg, beaten to glaze

Method:

1. Preheat oven to 160ºC/325ºF/Gas 3. Line a flat baking tray with a sheet of baking paper.

2. Place the flour, baking powder, bread soda and salt into a large bowl. Add the butter and begin to rub it in to the flour until the mixture resembles coarse breadcrumbs. Add the lemon zest and poppy seeds stir to distribute evenly.

3. In a separate bowl whisk together the milk and lemon juice and maple syrup. Make a well in the centre of the dry ingredients and pour in the wet mix, bring together to form a dough. Shape the dough into a round and roll out on a lightly floured board. Use a round cutter to cut out as many scones as you can, then bring the dough together and roll out again. Repeating the process until you have used all of the dough.

4. Place the cut scones onto your prepared baking tray. Brush the top of the scones with the beaten egg, this will give them a nice golden colour. Transfer to the oven and bake for about 12 minutes or until golden and cooked through. Leave to cool on a wire rack before serving with your favourite toppings such as butter, jam, cream, fruit or yoghurt.

Blood Orange & Banana Popsicles

I made these popsicles a while back when the weather wasn't so great but blood oranges were in abundance in the grocery stores and markets. In anticipation of the Summer ahead you might say. Today is the hottest day of the year so it seemed fitting to finally get these up on the blog to be enjoyed.

 You could happily substitute the blood orange juice for a tangy mix of grapefruit & orange or seasonal berries. Keep the banana base as in the recipe below just switch out the blood orange juice for your chosen fruit, juice or mash it, then add it in. I hope you get to enjoy the hottest day & cool down with a pop or two.

Makes 12 popsicles

Ingredients:

Banana base layer:

• 1 can coconut milk
• 2 bananas
• 1 tsp vanilla extract
• 2 tbsp maple syrup

Blood orange top layer:

• 6 blood oranges, juiced
• 2 tbsp maple syrup

Method:

1. Place the coconut milk, bananas, vanilla extract and maple syrup into a blender. Pulse until smooth. Pour the banana layer into the popsicle moulds about 3/4 full. Place the popsicle mould into the freezer for 30 minutes.
2. To prepare the blood orange layer place the blood orange juice and the maple syrup into a jug and whisk together. After 30 minutes remove the popsicles mould from the freezer and pour the blood orange layer over & insert the popsicle sticks. Return to the freezer and freeze a further 5 hours or until completely frozen.

Shakshuka

If you haven't yet heard of Shakshuka or Shakshouka, it is a Middle Eastern dish of eggs poached in a spicy tomato sauce. It's a great breakfast or brunch to serve a large number of people as you can bring the pan to the table and have everyone serve themselves. The tomato sauce is delicious for dipping and is also full of lycopene which is a potent antioxidant. It's one of those dishes that you seem to be able to whip up when you think you have 'nothing' to eat apart from a box of eggs & a few other store cupboard ingredients. It's a firm favourite in my house! 

Serves 5

Ingredients:

• Extra-virgin olive oil, for frying
• 2 small onions, diced
• 3 garlic cloves, minced
• 1 small red chilli, diced
• 1 tsp paprika
• 2 tsp cumin
• 3 handfuls of kale, washed and torn
• 10 cherry tomatoes
• 1 tin of chopped tomatoes
• 5 free-range eggs

Method:

1. Heat a little olive in a large frying pan or skillet. Add the onion, garlic, chilli and spices and fry for about 5 minutes. Add the kale and cherry tomatoes, continue to cook until the kale has wilted.
2. Add the tinned tomatoes, cover the pan with a lid and cook for 15 minutes.
3. Create 5 small dips in the sauce in which to place the eggs, then crack them in carefully. Cover the pan and continue cooking for about 8 minutes or until the eggs are nicely cooked through.
4. Serve with some crusty sourdough bread drizzled with a little olive oil.

Raspberry Banana Muffins

These are tasty little muffins that just so happen to be gluten, dairy and grain-free. I have a few raspberry canes in my garden that are flourishing at the moment so I was looking forward to using their fruit to make something sweet. You could definitely sub in blueberries instead of the raspberries or any other type of nut butter in place of the peanut butter. I use these muffin cases, they are made with unbleached greaseproof paper and are compostable too. 

Ingredients:

• 4 eggs
• 4 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 4 tbsp peanut butter
• 4 bananas, mashed
• 1 tsp cinnamon
• 75g coconut flour
• 1 baking powder
• 1 tsp bread soda
• Pinch of salt
• 125g raspberries

Method:

1. Preheat the oven to 180ºC/350ºF/Gas 4.

2. Line a 12-hole muffin tray with paper cases. Whisk together the eggs, coconut oil, vanilla extract. Add the peanut butter, banana and cinnamon and stir together.

3. Sift in the coconut flour, baking powder, bread soda and salt, mix well. Fold through the raspberries.

4. Spoon the mix into the 12 cases, transfer to the oven and bake for about 20 minutes or until golden and cooked through.

Blueberry & Oat Cookies

This is a tasty cookie recipe that contains only 4 ingredients & are really quick to prepare. They are perfect for when you are craving something sweet. The addition of peanut butter, which naturally contains protein and fats, will help to keep you feeling fuller for longer and avoid any blood sugar dips.

Serves 6

Ingredients:

• 90g oats
• 125g peanut butter
• 100g coconut sugar
• 125g blueberries

Method:

1. Preheat oven to 180ºC/350ºF/Gas 4. Place a sheet of baking paper onto a baking tray.
2. Mix together the oats, peanut butter and coconut sugar until well combined. Add the blueberries and stir through.
3. Shape into small rounds with your hands and lay them out on the baking paper. Leaving enough space for them to spread a little in the oven.
4. Bake for about 12 minutes, then leave to cool on a wire rack to cool and firm up.

Rye Pumpernickel Avocado Toast

Avocado toast has really been having a moment over the past year or so, from Pinterest pictures to brunch menu's. It's really quick and easy to throw together and contains lots of good fats stemming from the avocado. The radish sprouts used in this version also provide some extra nutrients, including Vitamin C & B Vitamins. Feel free to mix up the toppings, adding anything that tickles your fancy. This is something I have regularly for lunch, if you're making ahead to take in your lunch-box just make sure to use plenty of lemon juice over the avocado to stop them from discolouring.

Serves 1 

Ingredients: 

• 1 avocado, peeled and de-stoned
• 1/2 lemon, juiced
• Pinch of chilli flakes
• Handful of fresh coriander, chopped
• 3 radishes, sliced
• 1 spring onion, sliced
• Handful of radish sprouts
• 1 slice rye pumpernickel bread, cut in half and toasted
• Sea-salt and black pepper, to taste
• Drizzle of olive oil

Method:

1. Mash the avocado and mix through the chilli flakes and coriander.
2. Spread the mashed avocado over the toasted pumpernickel bread.
3. Scatter over the radish, spring onions and radish sprouts.
4. Drizzle with a little olive oil and season with sea-salt and black pepper to taste.

Cacao Bliss Balls

These bliss balls are a great source of protein, good fats, vitamins & minerals. Lucuma powder is made from the fruit of the 'Pouteria Lucuma' tree native to Peru, Chile and Equador. The lucuma fruit is then fried at a low temperature and milled into a fine powder which is naturally sweet and contains iron, zinc, calcium and protein. They also contain medjool dates which are my favourite type of date because they naturally sweet and soft in texture, which makes them perfect for blending. If you can't find medjool dates you could always used regular dates but soak them in a little hot water to soften before blending.

Makes 5 balls

Ingredients:

• 2 tbsp raw cacao powder
• 2 tbsp lucuma powder
• 2 tbsp ground almonds
• 2 tbsp cashew nuts
• 10 Medjool dates
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• Desiccated coconut, for rolling

Method:

1. Place all the ingredients into a food processor. Pulse until a rough paste is formed.
2. Shape into balls, then roll in desiccated coconut. Transfer to the fridge for at least 30 minutes to firm up.

Pea & Mint Soup

Pea & mint soup is the perfect Summer soup, light, fresh and full of flavour.  It makes for a great light meal or starter. Peas are full of fibre which helps you feel full and regulates blood sugar levels so you don't have blood sugar crashes and crave sugary foods. Peas are also a good source of minerals such as calcium, potassium, magnesium and iron. Mint is a digestive aid and is a really easy herb to grow in your own garden even if you only have space for a couple of pots.

Ingredients:

• 2 tbsp Extra virgin olive oil, for frying
• 1 onion, diced
• 2 garlic cloves, minced
• 1 large potato, scrubbed and sliced
• 1L vegetable stock
• 500g peas, fresh or frozen
• 2 handfuls fresh mint, chopped
• Sea-salt and black pepper, to taste

Method:

1. Heat the olive oil in a saucepan, add the onion and garlic and fry until the onion has softened. Add the potato and vegetable stock and some seasoning, bring to the boil. Turn down the heat and continue to simmer for about 15 minutes.
2. Add the peas and mint and cook for a further 3 minutes, no longer, as you want to keep the vibrant green colour.
3. Puree the soup using a stick blender, taste and add further seasoning if necessary.

Jam Thumbprint Cookies

The thought of jam cookies bring about warm childhood memories. This version is vegan, dairy-free, gluten-free and grain-free but still managed to pass the kiddy taste test. These little nuggets of joy are the perfect treat to have with a cup of tea or coffee when you are craving something sweet. I used a homemade raspberry jam made with unrefined sugar to spoon into the centre of the cookie, you could also make your own chia jam if you are looking for a lower sugar option. Health foods shop also stock low sugar jams that are sweetened with fruit and natural fruit juices.

Ingredients:

• 4 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 175g ground almonds
• ¼ tsp bread soda
• Pinch of sea-salt
• 2 tbsp raspberry jam

Method:

1. Preheat oven to 170°C/325°F/Gas 3.
2. Lay a sheet of baking paper on a baking tray.
3. Whisk together the coconut oil, maple syrup & vanilla extract.
4. In a separate bowl mix the ground almonds, bread soda and sea-salt together.
5. Pour the wet ingredients over the dry ingredients & stir to combine.
6. Scoop tablespoons of the mix into your hands and shape into balls.
7. Place these down on the prepared baking sheet and using your finger make a small indent in the middle.
8. Spoon a tiny bit of jam into each indent, then transfer to the oven to bake for about 10 minutes or until golden. 

Healthy Flapjacks

This is a healthier version of the usual flapjack you can find in most shops and cafes. Flapjacks are seen as a healthy option, while many still contain lashings of sugar, golden syrup and margarine. This version is based on rolled oats, raisins, flaked almonds, sunflower seeds, coconut oil and sweetened with mashed banana. They are wheat-free and dairy-free and make a perfect addition to kids (and adults) lunch-boxes.

Ingredients:

• 250g rolled oats
• 125g raisins
• 75g flaked almonds
• 100g sunflower seeds
• 2 bananas, mashed
• 150ml coconut oil, melted
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Grease and line a 20cm square cake tin.
3. Mix the oats, raisins, flaked almonds and sunflower seeds together in a bowl.
4. Add the mashed banana and stir through.
5. Pour over the coconut oil and vanilla extract and stir well.
6. Tip the flapjack mix into the prepared cake tin.
7. Bake for about 30 minutes, until golden brown.

Chocolate & Walnut Banana Bread

A slice of banana bread is a handy snack to have to hand for that mid-afternoon slump. I often make a loaf, slice & freeze the slices individually. I'll defrost a couple of slices as necessary & eat them as they are or maybe warm gently on a frying pan or on top of the toaster before enjoying with a cup of tea. This version is made with a mix of ground almonds and coconut flour, making it naturally gluten free and high in easily digestible plant protein.

Ingredients:

• 4 eggs

• 1 tsp vanilla extract

• 100ml olive oil

• 3 tbsp honey

• 4 bananas, mashed

• 1 tsp cinnamon

• 75g coconut flour

• 1 tsp bread soda

• 1 tsp baking powder

• 75g ground almonds

• Pinch of sea salt

• 100g dark chocolate chips

• 75g walnuts, chopped

Method:

1. Preheat oven to 180ºC/350ºF/Gas 4. Grease and line a loaf tin.

2. Whisk together the eggs, vanilla extract, olive oil and honey. Add the mashed bananas and cinnamon, mix through.

3. Sift in the coconut flour, bread soda and baking powder. Fold through the ground almonds and salt. Lastly add the chocolate chips and walnuts and mix together well.

4. Tip the mixture into the prepared loaf tin. Transfer to the oven and bake for about 40 minutes or until golden and cooked through.

Rhubarb & Oat Crumble

Crumble is a great dessert to feed a crowd. I like to make mine with an oat & almond crumble topping and vary the fruit to whatever is in season. Rhubarb is one of my favourite versions, I've thrown a handful of strawberries into this one too for good measure and perfect for this time of year when strawberry and rhubarb are in season for a short while. Enjoy it as it is or maybe with a little cream or coconut cream for those with dairy intolerances, you could also sub the butter in the topping for coconut oil.

Serves 6-8

Ingredients:

• 900g rhubarb, trimmed and chopped into small chunks
• 2 oranges, juiced
• 2 tsp vanilla extract
• 1 handful strawberries, hulled and quartered

Oat & almond topping:

• 175g rolled oats
• 100g ground almonds
• 2 tbsp coconut sugar
• 125g butter, melted

Method:

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Place the rhubarb into a ceramic ovenproof dish with the orange juice and vanilla extract. Bake in the oven for 20 minutes.
3. Meanwhile to prepare the topping mix the oats, ground almonds and coconut sugar together in a bowl. Pour over the melted butter and stir to combine.
4. Remove the rhubarb from the oven and stir through the sliced strawberries. Scatter the oat topping over the top of the rhubarb, then place in the oven and bake for 25 minutes or until lightly golden on top.

Mini Asparagus & Herb Frittatas

These mini frittatas make the most of the local asparagus season. They are perfect for breakfast and lunches on the go. Serve them with a simple green salad for a tasty and nourishing meal.

Serves 6 (individual frittata per person)

Ingredients:

• 1 small onion, diced
• 1 garlic clove, minced
• 6 asparagus spears
• Extra-virgin olive oil, for frying
• 4 free-range eggs
• 8 tbsp natural yoghurt
• 1 handful fresh mint, chopped
• 1 handful flat-leaf parsley, chopped
• Sea-salt & black pepper, to taste

Method:

1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and line a 6-hole muffin tray with small squares of baking paper. 
2. Heat the olive oil in a frying pan, add the onion and garlic and fry for a minute.
3. Chop the asparagus stalks, leaving the tips to top the frittatas. Add the asparagus to the frying pan with the onion and garlic. Continue frying until the asparagus has softened. Set aside to cool.
4. Whisk together the eggs and natural yoghurt. Add the chopped herbs and season to taste.
5. Once the fried mix has cooled tip it into the egg mix and stir well to distribute the vegetables and herbs.
6. Pour the mix into the prepared cases, transfer to the oven and bake for about 25 minutes or until lightly golden and cooked through.

Chocolate Coconut Bites

These little bites of heaven are a play on the 'Bounty' bars I grew up eating. This version is a little healthier of course but is rich & flavoursome with addition of dark chocolate & real pieces of coconut.

Serves 12

Ingredients:

• 240ml coconut milk
• 60ml coconut oil
• 4 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of sea-salt
• 225g desiccated coconut
• 400g dark chocolate, 72% cocoa solids

Method:

1. Grease and line a 20cm square tin.
2. Whisk together the coconut milk, coconut oil, maple syrup, vanilla extract and sea-salt. Once well combined add the desiccated coconut and beat together.
3. Pour the coconut mix into the prepared cake tin and transfer to the freezer for at least 2 hours. Take out of the freezer at this point and cut into bite sized bars. Freeze again for a further 30 minutes.
4. Melt the chocolate over a double boiler, being careful to not allow the chocolate to burn.
5. This is the messy part; cover the coconut bars with the melted dark chocolate. You can apply two thin coats of the chocolate for a more even finish if you wish.
6. Once covered, transfer to the fridge to set.

Berry Smoothie Bowl

This smoothie works best at the height of Summer when these berries are in season. Although you can enjoy it at anytime of year using frozen berries. A good tip is to freeze fresh berries during the Summer when you can buy local and then use them as you want during the colder months.

Ingredients:

• 75g strawberries
• 75g blueberries
• 75g raspberries
• 1/2 avocado
• 1 banana
• 150ml almond milk

Toppings:

• Blueberries
• Desiccated coconut
• Bee pollen
• Pumpkin Seeds
• Cashew nuts

-Or your own combination of superfoods, nuts, fruit & seeds.

Method:

1. Place the strawberries, blueberries, avocado, banana and almond milk into a blender.
2. Pulse until smooth, then pour into a serving bowl.
3. Scatter with your choice of toppings and enjoy.

Plum & Chia Pudding

This is a great nutritious breakfast which you can prepare the night before and take with you on the move. Chia seeds are full of protein, fibre and Omega-3 fatty acids.

Serves 1

Ingredients:

Chia pudding:

• 2 tbsp chia seeds
• 100ml coconut milk
• 1 tsp vanilla extract

Plum Sauce:

• 3 plums
• 1 tbsp maple syrup
• Squeeze of lemon juice

To Decorate:

• 1 plum, sliced
• 1 tsp desiccated coconut 

Method:

1. Mix the chia seeds, coconut milk and vanilla extract together in a jar or glass. Leave to sit in the fridge overnight to set.
2. To make the plum sauce add the plums, maple syrup and a splash of water to a small saucepan. Leave to simmer for about 5-10 minutes over a low heat.
3. Leave the sauce to cool before using it to top the chia pudding once it has set.
4. Add the extra plum slices and desiccated coconut to decorate. 

Brilliant Beet Juice

Beetroot is one of my favourite juice ingredients, I love it's fresh, sweet and slightly earthy flavour. Yes it can stain your hands a little but it is contains a powerhouse of nutrients such as vitamin C, potassium, manganese, folate & fibre. The betalin pigments which give beets their bright pink/purple colour also help to support detoxification pathways in our bodies.

Ingredients:

• 2 medium beetroot, trimmed and scrubbed
• 3 carrots, trimmed and scrubbed
• 3 celery sticks
• Knob of ginger, about 2 inches

Method:

1. Slowly pass all of the ingredients through the juicer.
2. Pour into glasses and serve

Rye Sourdough French Toast

This is a perfect recipe to follow when you want to to whip up a tasty and seemingly indulgent brunch with minimum effort. You can even use bread which is a little crusty as soaking the bread will help to plump it up again.

Serves 2

Ingredients:

• 4 slices rye sourdough bread
• 3 eggs
• 1 tbsp coconut sugar
• 1 tsp vanilla extract
• Splash of almond milk
• Coconut oil for frying
• 1 banana, sliced
• Maple syrup, to drizzle

Method:

1. Whisk together the eggs, coconut sugar, vanilla extract and almond milk.
2. Soak each slice of sourdough one at a time.
3. Heat the coconut oil in a pan over medium heat.
4. Add the slices of bread and cook for about 3 minutes on each side or until golden brown.
5. You can warm through the banana slices in the pan towards the end.
6. Then serve the warm banana on top of the sourdough french toast, drizzle with a little maple syrup & enjoy.

Grilled Artichokes With Aioli

When you are lucky enough to have fresh globe artichokes available near you and in season, there is nothing better than simply cooking them on the grill and serving with a delicious homemade aioli. It makes for a stunning sharing platter to begin a meal or as part of a larger mezze style dinner.

Ingredients:

Artichokes:

• 3 artichokes, trimmed
• 1/2 lemon, juiced
• Extra-virgin olive oil, for brushing

Aioli:

• 1/2 clove garlic
• 2 egg yolks
• 1 tsp Dijon mustard
• 1 tsp cider vinegar
• 250ml extra-virgin olive oil
• Sea-salt and black pepper, to taste

Method:

Artichokes:

1. Fill a large bowl with cold water and the squeezed lemon juice.
2. Cut the artichokes in half lengthways.
3. Place the artichoke halves into the bowl to prevent browning.
4. Bring a large pot of water to the boil.
5. Cook the artichokes for about 15 minutes over a medium heat.
6. Meanwhile begin heating a grill pan or barbecue.
7. Drain the artichokes and brush with a little a little olive oil.
8. Grill the artichokes for about 10 minutes or until lightly chargrilled and cooked through.

Aioli:

1. Crush the garlic to a paste with a pinch of salt.
2. Whisk the garlic paste, egg yolks, dijon mustard and cider vinegar together.
3. Add the oil a little at a time, whisking constantly.
4. By the time all of the oil has been added you should have a thick, glossy mayonnaise.
5. Taste and add more salt, black pepper or vinegar as necessary.