Recipes

Dec 11th 2019

Steph’s Sweet + Salty Roast Nuts

by Michelle Moroney

This is one of the many delicious recipes from our Food Experience Retreats with Steph Sheehan. We feel this tasty treat is simply perfect for the festive season… but, we have to confess, we also enjoy it any time of year! Packed full of protein, these sweet and salty nuts are quick to whip up and enjoy in a matter …

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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. It’s so simple to bake that you may already have all the ingredients at home. Perfect for dipping in soups or having as toast, you’ll never want to buy shop-bought bread again. …

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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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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 powderMethod:Preheat oven to 180 degrees Celsius and line cake tin with grease proof paper. Peel and quarter the …

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May 18th 2016

Power Balls

by Michelle Moroney

Power Balls Ingredients: For the Coating:Cacao butter, melted Raw cacao (powder) Sweetener of choice (maple syrup, honey, xylitol etc) Desiccated coconutFor the Filling:Soaked dates  – dates soaked in boiling water for a few minutes Walnuts 2 tbsp of TahiniMethod:Blend Walnuts until they reach the consistency of granules (think coarse sand). Add the strained dates and Tahini to the blender and blend until reasonably smooth. Set aside. Melt the raw …

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Dec 19th 2014

Plum/ Pear, Grape and Tomato Salsa

by Michelle Moroney

Here is a recipe from our menu here at the Cliffs of Moher Retreat. It’s one that we serve on our retreats! 200g cherry tomatoes halved 100g Ripe pear/ plums diced 50g Grapes halved Juice of 1-2 limes Zest of 1 lime 4 Scallions Handful of Coriander Pinch Salt & pepper Drizzle of Cider Vinegar Drizzle of honey or other sweetener

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