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Recipes

Aug 26th 2019

Happy Broth

by Michelle Moroney

This vegan friendly broth (made from courgette, fennel, ginger & coconut) certainly lives up to its name. Happy. Enjoy this comforting, soothing, tasteful bowl of delicious-ness, perfect for any time of day and throughout the year.   Ingredients: 1 onion 1 leek 1 “ of fresh ginger 1 tsp ground ginger 2 Bay leaves 1 tsp fresh thyme 1 tsp fennel seeds 1 tsp onion seed 1⁄ sheet of nori seaweed 2 stalks …

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Aug 12th 2019

Lemon Polenta Cake

by Michelle Moroney

We know this recipe will make you happy, it certainly does us! Without a doubt this is one of our most favourite cakes… Enjoy (we know you will)   Ingredients: 200 grams of butter 200 grams of caster sugar 200 grams of ground almonds 100 grams of polenta 1 1/2 teaspoons of baking soda 3 eggs 2 lemons zest Syrup: juice of 2 lemons, 125 grams of icing sugar (or …

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Aug 12th 2019

Porridge Bread

by Michelle Moroney

This delicious gluten free bread is a firm favourite with our guests (it’s loved by our staff too!) Once you’ve tried it we reckon you’ll be obsessed too. You just can’t beat the smell and taste of freshly baked bread!   Ingredients: (makes one loaf) (Tip: use the empty yoghurt tub to measure out this recipe) 1 large tub of natural yoghurt (500 ml) 2 …

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Jul 15th 2019

Simple Raw Lime & Pomegranate Vegan Cake

by Michelle Moroney

This beautiful raw vegan cake is simply perfect any time of year! Enjoy during the warmer summer months as a refreshening zesty treat.   Ingredients: Base 1 cup of walnuts 1 cup of dates Filling 1 cup of soaked cashews (leave overnight) ½ cup of melted coconut oil Zest & juice of 2 limes Zest & juice of 1 lemon Sweetener of your choice: date syrup*, honey etc Seeds of 1 pomegranate *to …

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Mar 26th 2019

Steph’s pea, mint & nettle soup

by Michelle Moroney

Serves 6 Ingredients: 1 litre vegetable stock oil 1 potato 1 onion, finely chopped 2 garlic cloves, peeled and chopped 1kg frozen peas Fresh mint (10-15 leaves), finely chopped 1 handful (gloveful!) nettles (when in season: autumn/spring) Salt and pepper   Method: Heat the stock in a medium-sized saucepan. In another saucepan, heat the oil over a gentle heat. Add the onion and sweat for about 10 minutes until translucent. Add the garlic and …

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Feb 26th 2019

Wild rice with cashew & squash

by Michelle Moroney

Ingredients: 1 butternut squash 1⁄2 cup cashews 1.5 cups wild black rice paprika 1 bay leaf a few sprigs thyme 1 clove garlic salt and pepper juice and zest 1⁄2 lemon olive oil 1 handful of fresh coriander   Method: Place rice in a saucepan with 4 cups of water, some salt, garlic and bay leaf. Bring to the boil then simmer for about 40-50 mins (will take less if rice is soaked …

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