Recipes

Jan 8th 2019

Coconut Dahl with Kale and Potato

by Michelle Moroney

A hearty nutritious meal, great for those cold winter evenings when the sun has already set. Keep your immune system in check with the bundles of vitamins and iron in the Kale. The lentils will help keep you running during the cold days as it’s a superb source of protein, iron, B-vitamins, and fiber (to name a few!).   Ingredients: 350g red split …

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Dec 4th 2018

Niall’s Aubergine Lasagne

by Michelle Moroney

A delicious gluten-free lasagne bursting with flavour and goodness. Using aubergine in place of pasta will dramatically help reduce your consumption of simple carbohydrates and is great for those of who who can’t stomach gluten!   Serves 6-8   Ingredients 3 onions diced 4 cloves garlic pressed or finely diced bay leaves thyme rosemary 200 grams quinoa 2 tins chopped tomatoes 1 small carrot grated 4-5 aubergines Parmigiano   Instructions Slice all the aubergine lengthwise about half …

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Jun 28th 2018

Green Pesto

by Michelle Moroney

Truly a staple in everyone’s life across lunch and dinner! Who needs Tesco when you can create your own delicious pesto right at home and cater it to exactly your needs. Experiment with different greens to get a new taste and enjoy! 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 …

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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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Mar 4th 2016

Shepherdless Pie

by Michelle Moroney

Classic Traditional Lentil Shepherd’s Pie Serves 4 225g lentils (red or brown) 1 large onion 1 stick celery 100g carrots 2 field mushrooms 2 cloves garlic (chopped finely) 1 tsp thyme 1 tsp oregano 1 tsp marjoram Large pinch of chilli powder 1 bay leaf 1 vegetable stock cube Tomato puree Tin of tomatoes Rapeseed oil 800g potatoes (approx 6 medium potatoes) (mashed, creamed with olive oil, butter, salt, pepper & nutmeg) Salt & pepper to taste 1) Place …

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Mar 4th 2016

Baked Stuffed Onions

by Michelle Moroney

BAKED STUFFED ONIONS Ingredients: 4 medium onions 100g grated parmesan cheese 80g butter, chopped into cubes 3 free range eggs 1 bay leaf & 1 sprig of rosemary Sea salt & freshly ground pepper A large handful of finely chopped spinach A large pinch of nutmeg Cream of balsamic vinegar Method: Cook the onions in boiling water and bay leaf for 15-20 minutes.  When cooked, remove and drain for a few minutes. …

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