Mango, Sweet Potato and Cauliflower Curry

mango , sweet potato and cauliflower curry

Cook away those January blues with this sunny, warming and incredibly delicious curry!  Mango curry is a popular vegan dish and this one is almost like a savoury smoothie packed full or turmeric, ginger and garlic as well as creamy coconut milk and mango. I’m a little obsessed with my nutribullet and I use it for everything but of course you can grate the ginger or use a food processor or regular stick blender.  You can add whatever you want to the basic curry, I’ve used sweet potato and cauliflower but chickpeas, broccoli or squash also taste great. Or you can use chicken or prawns. I use a really great recipe for Garam Masala from Madhur Jaffrey. It’s incredibly fresh and you can dictate just how much of each spice you want to add. My secret ingredient to garnish a curry is a generous scattering of nigella seeds also known as kalonji seeds. They add crunch and a gorgeous distinctive taste. Let me know if you make it!

Lilly x

Mango, Sweet Potato and Cauliflower Curry

Serves 4

1 thumb sized piece of fresh ginger

1/2 thumb sized piece of fresh turmeric

1 clove garlic, peeled

1 onion, peeled and roughly chopped

1 perfectly ripe mango, peeled and roughly chopped

2 tbsp garam masala

1 medium sized sweet potato, peeled and cubed

1/2 cauliflower, broken into florets

1 tin full fat coconut milk

20g coriander

2 tbsp nigella seeds

 

Place the ginger, garlic, turmeric and onion into a food processor or nutribullet. Blitz till almost like a puree. You can also grate everything really finely.

Place 1 tbsp olive oil in a heavy based pan. Add the onion puree. Cook for a few minutes then add the garam masala and cook for another minute or so. Puree the mango and add to the onion mix. Remove a few tbsp of the thick coconut cream from the top of the tin and set aside. Add the remaining contents of the can to the pot along with the sweet potato and cauliflower and place the lid on. Simmer the curry till the vegetables are just cooked, ten to fifteen minutes. You may need to add a little water, just make sure the sauce isn’t sticking. Ladle the curry over hot rice or quinoa.  Top with a dollop of the reserved coconut cream, scatter with finely chopped coriander and the nigella seeds. Enjoy!

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Festive Spiced panforte and tutorial videos for Christmas cooking

pforte2

So The Great Irish Bake Off 2015 is over! Thanks a million to all of the fantastic competitors for taking part. Paul Kelly and Anna Nolan are just fantastic and of course all the behind the scenes production crew that worked tirelessly to make it a success. We have a fantastic winner in Cathy McKenna and so well deserved. She’s so naturally talented and was consistent in her baking throughout. That olive oil cake she made for International week was unreal, my favourite bake of the whole series.  Myself and Cathy will be on the Ray Darcy show on RTE1 this afternoon chatting about all things Bake Off. The Christmas Special will be on next sunday night too with lots of tips and recipes from myself and Paul for festive baking as well as some great chat with food and drinks experts.

I’ll be bringing my Spiced Panforte, a cake I always make this time of year that’s perfect for giving! Wrapped in greaseproof paper and tied with string, it’s a traditional Italian cake packed full of spice, nuts and dried fruits. It’s a lovely alternative to the traditional Christmas cake. It usually has pepper in it but I’ve stuck to festive mixed spice and cinnamon for the recipe below. You can also add candied peel, candied ginger or a little chili powder for heat.  I’m planning on making this even more festive this year by using pistachios and goji berries for a pretty green and red flecked interior.

All this week I have videos of really great Christmas recipes that are quick and easy to make on The Irish Times website. They’re all in keeping with my regular friday Give Me Five column, needing five or less ingredients. First up is Balsamic Roast Sprouts with grapes and pecan nuts. It tastes amaaaazing and I’ll definitely have it on the menu this Christmas day!

Lilly x

panforte mix

Spiced Panforte

INGREDIENTS

150g (5½oz) shelled pistachios (or use mixed nuts)
150g (5½oz) blanched almonds
175g (6oz) dried figs, quartered
100g (3½oz) dates, chopped
1tsp ground cinnamon
1 ½tsp mixed spice
2tbsp cocoa powder, sifted
50g (1oz) plain flour
25g (1oz) butter
150g (5½oz) runny honey (or maple syrup, agave etc.)
150g (5½oz) soft brown sugar
icing sugar, to serve

INSTRUCTIONS

Preheat the oven to 170C/150C fan/gas 3. Grease and line the base of a 20cm (8in) sandwich tin with baking parchment.

Place the pistachios, almonds, figs and dates in a heatproof bowl. Sift over the cinnamon, mixed spice, cocoa and flour and stir to combine.

Put the butter, honey and brown sugar in a pan, over a medium heat, and stir until the mixture has melted together and just comes to the boil.

Pour on top of the dry ingredients, and mix well with a wooden spoon. Transfer to the sandwich tin and press down with the back of the spoon, making the surface level.

Place in the oven for 45 minutes, until it is bubbling slightly. Remove from the oven and leave until completely cool, before removing from the tin, and dusting with icing sugar.

panforte1

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The Great Irish Bake Off 2015 is about to begin!

Tv3 Great Irish Bake Off 8

 

Eeeeeek! Sunday evenings will never be the same again! Well for the next few weeks anyway as The Great Irish Bake Off 2015 will be on! I had a great time being judge with Paul Kelly and I really can’t wait to see it all put together on screen. Anna Nolan is so fantastic as presenter and we all had such great fun, ate such gorgeous cake and met such talented bakers. Every Sunday I’ll be baking something lovely to enjoy while we watch the Bake Off so join in and bake something lovely to share too! I’ll post my bake off treats on twitter and instagram and share the recipes here on the blog. The Bake Off starts this Sunday evening at 9pm on TV3.

Lilly x

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Plenty Five Ingredient Recipes all in one place!

give me five

If you like the sound of pickled peaches, roasted grapes, polenta chips and whipped goats cheese then head on over to The Irish Times website where there are links to all my Give Me Five recipes. For over a year now I’ve been writing simple supper solutions each week that use only five ingredients. It’s a lovely way to cook and a really hassle free way to shop too as so few ingredients are needed for each dish. The articles are packed full of plenty ways to enhance or change up the recipes so enjoy! Here’s the link.

Lilly x

 

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Carrot Cake Pancakes with Spiced Apple Butter Yogurt

Carrot Cake Pancakes with Spiced Apple Butter Yogurt

Carrot Cake Pancakes with Spiced Apple Butter Yogurt

My interests and career path have always been driven by one thing: my love of food. I want to eat something so I research it, I get the ingredients and I cook it. The whole reason I went to Ballymaloe Cookery School was so that I could learn more about food, I always want to learn as much as I can about the food we cook and eat. It’s such a life skill to be able to cook, to dream up something delicious then make it happen. I’d imagine it’s the same for computer programmers or engineers. They have a dream and then they make it a reality and share it with the universe! Well my dream this weekend was Carrot Cake pancakes. They won’t change the world in any major way but my goodness they make an amazing breakfast…

I’ve used a mixture of flours here. Both Rye and Spelt. I love spelt as it makes a really lovely light pancake. I used the Doves Farm brand of both. Last year I made huge batches of apple butter and add them to everything, It’s a really lovely preserve to have in the cupboard for dolloping onto porridge or for adding sweetness to cakes etc. My recipe for apple butter is here. I would imagine that these would be amazing served with honey laced cream cheese or a few toasted chopped walnuts thrown into the batter.

Enjoy the rest of the weekend!

Lilly x

Carrot Cake Pancakes

Makes 10 small pancakes

  • 100g wholemeal spelt flour
  • 50g wholemeal Rye flour
  • 1 tsp baking powder
  • 1 large carrot, roughly grated
  • 1 heaped tsp ground cinnamon
  • 1 tbsp apple butter or sweetener of choice
  • 2 tbsp raisins or 1 large medjool date, cubed
  • 150ml milk
  • 2 tbsp natural yogurt
  • 1 large egg

Place the flours and baking powder into a large mixing bowl with the cinnamon. Stir with a whisk to combine and introduce a little air. Add the roughly grated carrot and raisins, coat well in the flour.

In a separate jug measure out the milk then add the apple butter, yogurt and egg. Whisk till well combined. Create a well in the centre of the flour mixture. Pour the wet ingredients in and gently whisk so there are no lumps of flour and it is an even batter.

Heat a tsp butter in a non stick pan over a medium heat, dollop heaped tbsp of the batter onto the pan and cook in batches. Once bubbles begin to form on one side they are ready to flip over.

Serve hot with honey or Greek yogurt rippled with spiced apple butter.

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Paleo Carrot Cake Recipe from NutShed

The amazing array of healthy treats available at NutShed

The amazing array of healthy treats available at NutShed

I don’t usually do guest posts but recently Evie from NutShed in Limerick’s Milk Market adapted my carrot cake recipe from Make Bake Love to make it super healthy and paleo friendy. Woohoo! She’s kindly shared her recipe below and I think it’s amazing. Follow Evie on Instagram and Twitter @NutShed_ for more beautiful inspiring recipes and pop into her gorgeous stall in The Milk Market!

Lilly x

A selection of the raw energy balls made by NutShed

A selection of the raw energy balls made by NutShed

 

My world has been all things NutShed for 1 1/2 years now and what a journey it has been!

I never once expected to find myself baking until 2am and trading from 6am at Limerick’s prestigious Milk Market, but every Saturday there I am, and loving every minute I get to engage with my wonderful customers.

I humbly began importing seriously high quality nuts, seeds and super foods and selling them to Country Choice, my dad’s food shop, where I was working at the time.

I started to see an immediate demand from our customers for really high quality wholefoods, so immediately I took to the books and immersed my self in as much knowledge as I could accumulate.

I spent weeks trawling online, reading case studies and articles, buying books and reading blogs and I was just overcome by my findings! I was hooked. The undeniable studies I encountered opened my eyes to the immense wellbeing and curable properties of some of these amazing wholefoods I had been importing. I have always been a serious eater and have dedicated my life to ensuring that food and health are so so deeply connected. I have a great respect for food and farming and all of this new learning just fuelled the existing spark in me to search further.

I decided to take my passion and products straight to the customers of the Limerick’s Milk Market and alas….NutShed was born!

I could see immediately how my customers loved chatting to me and learning  about the properties behind the product they had been eating for breakfast, lunch and dinner every day. My customers could see the quality of my products over more conventional and more expensive ones that may be found in super markets and this always sparked conversation.

When chatting to my customers I was always made aware of their busy lifestyles and the struggles they encountered when trying to stay healthy on the go during the day. This made me think…. Maybe I could start using my recipes that I had accumulated over time (I have been baking since I was 8) and adapting them to the dietary needs of my busy customers. I began with vegan deserts, paleo cakes, raw energy balls & superfood porridge pots and I just couldn’t stock enough. It gave me great joy creating things in my kitchen each week to be met with smiles and warm words from my lovely customers, who were coming back each week to see what decadent treats I had taken on and made virtuous and wholesome.

My latest adaptation is of a much loved Carrot Cake recipe from Make Bake Love that I have been using for years. Made on an almond base with a rich cashew cheese icing, this tastes equally as decadent as the original and went down a treat with my customers this weekend.

If you’re not at the Milk Market, follow my makings on Instagram or Twitter @NutShed_

Evie

Paleo Carrot Cake from The NutShed

Paleo Carrot Cake from The NutShed

Paleo Carrot Cake from The NutShed 

170g Organic Agave Syrup

10g Deglet Dates, chopped

215ml Coconut Oil

3 Organic Eggs

1/2tsp Pure Vanilla Extract

300g Ground Almonds

2tsp Ground Ginger

1tsp Ground Cinnamon

3tsp Baking Powder

1/2tsp Bread Soda

300g Organic Carrots, grated

250g Organic Pineapple, chopped

50g Walnuts, chopped

Cashew Cheese Frosting

300g Raw Cashew Nuts, soaked for 4-8 hours

Juice of 2 Organic Lemons

4tbsp Coconut Oil

4tbsp Organic Agave Syrup

Method:

  • Preheat oven at 170c and grease 2x20cm sandwich tins with coconut oil & line base with parchment.
  • Beat the agave, coconut oil, eggs & vanilla extract.
  • In a separate bowl, mix the dry ingredients & fold into the egg mixture.
  • Fold in the chopped pineapple, walnuts and grated carrot.
  • Pour the batter into the two tins and bake for 40mins.
  • To make the icing: Put the soaked cashew nuts, coconut oil, agave & lemon juice into the food processor and turn on high. Add as much water as necessary, little by little, to get the desired consistency, but be patient as the process takes a few minutes.

To assemble:Place one cake on a serving plate and spread half the icing over the top. Top with the second cake as much icing as desired. Decorate with chopped pistachio & enjoy.

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Raw Chia Mandarin and Passionfruit Marmalade

Raw chia Marmalade on  a coconut chia pudding, breakfast of champions!

Raw chia Marmalade on a coconut chia pudding, breakfast of champions!

I’m a major fan of chia. I really am. I can’t think of a good reason not to eat it. I started using it years ago when I read how the Aztecs valued it’s incredible health giving properties. It’s basically a great source of healthy omega 3 fatty acids, fibre, calcium, protein and loads of minerals. There are many other reasons, like how full it keeps me till lunchtime! But mostly I love it because it’s revolutionised breakfast time in my house. Breakfast is always so busy, especially midweek. I’m either making pancakes, porridge or cooking eggs in whatever million ways the boys specify (like the egg Peppa had. Not that way.The way the egg was like a dinosaur. NOT THAT WAY!!!! etc etc.) So I usually ended up with toast and marmalade or ate whatever the smallies were eating. But now I try to have little pots of chia pudding in the fridge and add various toppings like fresh fruit or cacao nibs. I’ve thrown them in my bag for long train journeys and brought them in the car during the winter when I’ve had to leave the house at the crack of dawn. They’re little life savers.

There really are a million variations. I’ve added a tag to my chia dishes on Instagram if you need some chia inspiration! Just look up #mychiadiaries

I love raw raspberry chia jam and use it to top puddings, breakfasts, cakes, yogurt and more. It’s more like a compote, really rich in fruit flavours. I’ve been looking everywhere for  a chia marmalade recipe so finally got experimenting last night and made this divine mandarin version. It really doesn’t need any sweetener and actually needed something to sharpen it up, hence the passionfruit. This tastes like the healthiest Solero icecream you’ll ever have. So fresh and zingy, perfect for a coconutty chia pudding or on toasted buckwheat bread.

Lilly x

Raw Chia Marmalade on Buckwheat toast

Raw Chia Marmalade on Buckwheat toast

Raw Chia Mandarin and Passionfruit Marmalade 

Makes enough to top 6 chia puddings

  • 3 mandarin oranges, peeled & any pips removed
  • 2 passionfruit
  • 1 tbsp whole chia seeds

Place the mandarin segments into a small jug or bowl. Blitz with a hand held blender or in a food processor until it’s roughly mixed and broken down but not a smooth puree.

Half each passionfruit and spoon the pulp into the mandarin mix. Stir with a fork to mix thoroughly. Stir in the chia seeds then cover and leave to set overnight or for at least 6 hours. Keeps in the fridge for a week.

 

 

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Pancake Tuesday with Dairygold

crepe3

I’m delighted to be involved with Dairygold for a a really fun Pancake Tuesday campaign.

My little boys are both incredibly involved in the kitchen (not my choice!!) and insist on sitting on the counter top ‘helping’. Pancakes are the perfect recipe to start with when getting kids used to helping in the kitchen. Simple tasks like weighing ingredients, sieving flour, cracking eggs and whisking are all key skills that they can learn this pancake Tuesday. I make pancakes with my boys most weekends and it’s incredible how they remember each step.

Helping out gives them confidence and encourages them to learn more about food, They always eat the end results!

I’ve teamed up with Dairygold to create some really delicious pancake recipes including fun ‘Pancake Portraits’ to make at home using simple ingredients such as fresh fruit, which all helps to encourage children to eat their five a day! Follow the campaign on twitter and instagram or upload your own creations using #DairygoldPancakePortraits and see the Dairygold facebook page or website for more details.

I have lots of great ideas and recipes listed below so get that crepe pan ready and have a really lovely Pancake Tuesday!

Lilly x

dairygold

Toppings to make the Perfect Pancake Portrait!

It’s time to play with your food! Here are some great fun topping ideas to help you and your family create the perfect pancake portrait. From the family cat to your favourite cartoon character, create funny faces with lots of personality using the following ideas.

  • Roughly grated chocolate or chocolate curls for dark hair
  • Marshmallows for curly hair, noses or eyes
  • Chocolate spread, maple syrup, honey and golden syrup for hair
  • Strawberries and raspberries for mouths, smiles and cheeks
  • Use yogurt for hair or as a base for the face
  • Chocolate vermicilli  or coloured sprinkles for freckles
  • Coconut shavings for teeth
  • Blueberries or chocolate chips for eyes
  • Slices fruit like apples, pear and mango for whiskers, eye lashes, moustaches and hair
  • Cut out pancake shapes for facial feautures, make 3D noses and eyes
  • Use a safety scissors to cut cooled pancakes into different shapes

Below are my favourite batter recipes. One is a thick fluffy American style pancake and the other a French thin crepe. There are endless options for toppings and fillings. Fleur de Sel Caramel sauce with chantilly cream is the most indulgent and perfect for dessert. The flavoured butters are perfect for spreading on hot freshly made pancakes or melting over hot pancakes. The cinnamon spread makes a great cooking butter too and will leave your pancakes crisp and cinnamon scented.

Light Fluffy Pancakes 

Makes 8-10 depending on size

Ingredients:

135g plain flour

1 tsp baking powder

2 tbsp sugar

130ml milk

1 large egg, lightly beaten

2 tbsp melted Dairygold (allowed to cool slightly) plus extra for cooking

  • Sift the flour, baking powder and sugar into a large bowl.
  • Whisk the milk, egg and melted Dairygold together in a jug.
  • Pour the milk mixture into the flour mixture and, using a whisk or fork, beat until you have a smooth batter, the lumps quickly disappear. Let the batter stand for a few minutes.
  • Heat a non-stick frying pan over a medium heat and add a little Dairygold. When it’s melted, add a ladle of batter or two, depending on how big your pan is and on what size you want your pancakes to be.
  • The batter should be very thick. The pancake will be ready to turn when it bubbles appear on the surface. Flip it over to cook the other side.Keep the cooked pancakes warm in a low oven but serve as soon as possible.

Crêpes

300g plain flour

1 tsp sugar

2 eggs, lightly beaten

480ml milk

1 tbsp Dairygold, melted

sunflower oil

icing sugar, to dust

  • Sift the flour and sugar into a bowl, then make a well in the centre.
  • Whisk the eggs and milk together with 2 1/2 tablespoons water. Slowly pour into the well in the dry ingredients, whisking all the time to ensure a smooth batter. Stir in the melted Dairygold. Cover and place in the fridge to rest for 20–30 minutes.
  • Heat a crêpe pan or non-stick frying pan over a medium heat and coat lightly with sunflower oil. Pour in enough batter to form a thin coat on the base of the pan. Cook for 1 minute, or until the crêpe comes away from the side of the pan. Flip over and cook until golden on the other side.
  • Repeat the process with the remaining batter. Stack the crêpes on a plate with a little greaseproof paper or icing sugar between each one. Cover with tin foil.
  • Dust lightly with icing sugar and serve immediately.

caramel sauce

Fleur De Sel Caramel Sauce

140g (5oz) brown sugar

2 tbsp golden syrup

90g (3oz) Dairygold

185ml cream

A generous pinch of good sea salt

  • Put the golden syrup, cream, Dairygold and sugar into a medium saucepan over a low heat.
  • Stir for 5 minutes until the sugar dissolves. Now increase the heat and bring to the boil.
  • Reduce the heat and simmer for 2 minutes.
  • This sauce keeps for weeks in a sealed container in the fridge.

Chantilly Cream

This sweet vanilla flavoured cream is perfect with thick fluffy pancakes and a drizzle of caramel sauce or raspberry conserve.

300ml Cream

1 tsp Vanilla extract

1 tbsp cater sugar

Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until serving.

Berry Butter

This is perfect for spreading on hot pancakes.

110g Dairygold, softened

1 tsp lemon juice

1 tbsp honey or agave syrup

30g berries (raspberries, strawberries or blackberries)

Whip the Dairygold and lemon juice together until light and creamy. Add the honey and mix until combined. Finally, add the berries and mix until they’re just softened and roughly mixed for a rippled effect, or mix for longer to get a smooth, even-coloured butter. Spoon into little bowls or wrap in rolls of greaseproof paper and keep in the fridge or freezer.

Bring to room temperature before using.

Whipped Honey Butter

110g Dairygold

75g honey

1/2 vanilla bean or 1/2 tsp vanilla extract

Whip the Dairygold and honey until soft and creamy. Add the vanilla and mix until just combined. Spoon into a bowl or jar and keep in the fridge. Bring to room temperature before using.

Options:

Use maple syrup instead of honey and add some toasted and roughly chopped pecan nuts to this butter to make an incredible topping for pancakes and waffles.

Add 1 tsp ground cinnamon to the honey butter and use it to fry pancakes or spread on hot toast.

Orange Blossom Butter

110g Dairygold

60g honey

4 tsp orange zest

1/2 tsp orange blossom water

Whip the Dairygold and honey until soft and creamy. Add the orange zest and orange blossom water and mix until just combined. Spoon into a bowl or jar and keep in the fridge. Bring to room temperature before using

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Happy New Year!

As 2014 drew to a close I compiled my usual Flipagram videos. One of all the food I made/ate over the past year and one of the babies. It always amazes me how much they change over the space of 12 months. From babies stumbling around in their wet weather gear picking wild garlic in the woods and then all of a sudden they’re toddlers dictating exactly what snack should be left on the tray for Santa on Christmas Eve.

I’m also amazed at the amount of food I’ve gotten through! For me a picture really does paint a thousand words. Seeing a photo of a cake makes me think of all that went in to it, what was happening in the house at the time and which one of the boys was sitting on the counter top as I smoothed out the icing.

I’ve so much planned for 2015 but most importantly I’m looking forward to another year of gorgeous food and (mostly!) happy babies.

Have a lovely New Year!

Lilly x

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Homemade Chai Tea Mix & Raw Goji Sunflower Seed Bark : Gorgeous Edible Christmas Gifts!

rooibos chai tea recipe 1

Earlier this week I gave a Healthy Edible Gifts demo in The Cake Cafe in Dublin. Making  really gorgeous food presents is a great idea, and perfect for the last minute especially when you want to avoid queues and panic buying.

Below are two of my favourite ideas and ones that I would love to get myself! The Chai tea mix is incredible and so fresh, it’s especially nice made with homemade hazelnut milk. The bark will keep in the freezer for up to three months and is a big hit with small kids too!

Have a lovely Christmas!

Lilly x

rooibos chai tea recipe 2

Chai Tea Mix

Makes about 12-16 servings

If you know someone that goes weak at the knees for a chai latte then this is the perfect gift for them!  By making your own chai tea mix you can be sure that it has really good quality ingredients and doesn’t have the reputed 42g of sugar that a leading coffee retailer’s grande chai latte has!!

Ingredients: 

12 green cardamom pods
1/2 teaspoon whole pink peppercorns
1/2 teaspoon whole black peppercorns
1 tablespoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 4-inch cinnamon stick
3 tablespoons chopped candied ginger
1/2 cup loose black tea or I like to use Rooibos

Method:

Preheat oven to 180°C.

With a sharp knife, split the cardamom pods in half. Place on a baking tray or into a shallow cake tin along with the peppercorns, fennel, coriander, cloves and cinnamon. Toast in the oven for about 5 minutes, or until the spices are fragrant. Remove and cool.

Crush spices lightly with a rolling pin or in a mortar and pestle. You may have to crumble the cinnamon stick with your hands.

In a bowl, toss the spices, candied ginger and tea together until blended.

Once your tea is blended spoon into your container of choice (mason jar, jam jar or parchment or waxed paper bags, vintage tea tin, etc.) Include fillable tea bags and brewing instructions. Alternatively, you can fill each tea bag with approximately 1 tablespoon of the chai mix and tie it loosely to close.  A really nice idea would be to buy a pretty tea pot with a filter for using leaf tea. I got a lovely Zero Japan one in Love Supreme that I use each morning. www.lovesupreme.ie  Don’t forget to include the Brewing instructions below!

rooibos chai tea recipe 3

Brewing Instructions for the Chai Tea Mix

tea for one

1 cup of water
1/2 cup of milk
1 tablespoon of Chai Mix placed into a tea bag
Sugar or honey to taste

Bring the water to a boil in a small saucepan and add the teabag. Turn off the heat and let steep for about 5 minutes. Add the milk then reheat until hot. Remove from heat, discard teabag, sweeten to taste, enjoy! 

Raw Goji Sunflower seed bark

Raw, Vegan Chocolate Bark with Goji Berries and Sunflower Seeds

This is, strictly speaking, not vegan because I use honey here, but you can use Agave syrup or Maple syrup just as easily. The coconut butter gives this bark a real richness along with the pure chocolatey goodness of the raw cacao. This bark becomes deliciously crunchy when eaten straight from the freezer. I like to layer this in little air tight boxes with sheets of greaseproof paper between each layer. It lasts for three weeks in the fridge and even longer in the freezer.

Yield: 3-4 cups

Ingredients:

175 g (solid) coconut butter (just over 3/4 cup after melting)

1/2 cup raw cacao powder

1/3 cup honey (you can adjust this to your taste, and also substitute agave syrup if you like)

Pinch sea salt

1 teaspoon vanilla

1/2 cup goji berries

3 tablespoons sunflower seeds

Method:

Melt the coconut butter in a saucepan over medium-low heat, or over a double boiler..

Pour the melted coconut butter into a mixing bowl. Add the cacao powder, agave, sea salt, and vanilla, and whisk till the ingredients are totally smooth.

Pour the chocolate mixture onto a foil-lined baking tray. Allow it to cool for 2-3 minutes (Keep the baking tray in the fridge or freezer before you pour–it’ll give the chocolate a head start on solidifying).

Sprinkle the chocolate with the goji berries, then with the sunflower seeds.

Transfer the chocolate to the freezer for about 20 minutes. Remove it and break it into pieces with your hand. Layer in an airtight box.

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