Recipes

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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Jan 8th 2019

Coconut Dahl with Kale and Potato

by Michelle Moroney

Ingredients: 350g red split lentils 1 400g tin coconut milk 1 large onion (diced) 2 medium sized potatoes (cubed) 2 large handfuls of kale (sliced) 1 litre water/stock 2-3 gloves garlic 1⁄2 thumb-size piece of ginger 2 tsp ground cumin (if using seeds, toast first and grind) 1 tsp ground turmeric 1 tsp mustard seeds (toasted lightly first) 2 cardamom pods bay leaf 2 cloves (optional) salt & freshly ground pepper   Method: Place the washed lentils …

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Jun 28th 2018

Green Pesto

by Michelle Moroney

  Ingredients: 2 cups fresh herbs/greens (basil, parsley, blanched nettle, wild garlic, kale, baby spinach) 1⁄2 cup freshly grated Parmesan-Reggiano cheese 1⁄2 cup extra virgin olive oil 1/3 cup nuts (walnuts, pine nuts, hazelnuts) 3 garlic cloves, minced (about 3 teaspoons) Juice of 1⁄2 lemon 1⁄4 teaspoon salt, more to taste freshly ground black pepper to taste   Method: Heat a small frying pan over a low heat. Toast the nuts …

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Mar 4th 2017

Ginger Bug Recipe – Part 1

by Michelle Moroney

https://www.cliffsofmoherretreat.com/wp-content/uploads/2017/03/Ginger-Bug.mp4   Part 1 Here is how we make our Ginger Bug at the retreat. From this Bug we make a delicious, healthy, carbonated ginger drink (recipe and how to in the next post). I’ve seen recipes that call for grating the ginger for the bug, but it works really well this way for us so I’m just going to show you with …

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Sep 15th 2016

Chocolate Beetroot Cake (GF)

by Michelle Moroney

Chocolate Beetroot Cake (GF) Ingredients: 3/4 cup coconut oil 1/2 cup maple syrup 3/4 cup raw cacao 1 medium raw beetroot, peeled and finely chopped in food processor (approx 3/4 cup) 2 cups almond meal 3 eggs (beaten in separate small bowl) 3 tablespoons coconut palm sugar 3 teaspoons Gluten Free baking powder Method: Preheat oven to 180 degrees Celsius and line cake tin with grease proof paper. Peel and quarter the …

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Jul 27th 2016

Sun Burgers

by Michelle Moroney

Makes 8 Burgers   Ingredients: 200g ground or finely chopped sunflower seeds 1 medium carrot, grated 1 large celery stick, chopped finely 1 small onion, chopped finely Large handful of Parsley, chopped finely 1 large potato boiled and mashed 1 egg 1 clove garlic 1 tbsp extra virgin olive oil Pinch chilli powder Half flat teaspoon of garam masala, tumeric & wholegrain mustard Salt & Pepper to taste   Method: Mix all the ingredients together in a …

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